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Wednesday, July 31, 2013

Long Beans Rice

Am I getting lazy these days?  Preparing mostly 1 Dish Meal.  Actually I'm not but very tired.  I have to travel here and there to my mum and MIL's place during different days of the week.  These visits require me either to help clean  or cook at their places which is really tiring.  
This one pot rice is prepared at my MIL's place for Saturday dinner.   I  haven't the time to prepare anything elaborate cos' I have first to clean up her place when we arrive on Saturday afternoons for the weekend stay over.  Anyway, having this for dinner at home is much better than eating out.  Usually, I damned tired to get out of the house after the putting her place in order.  My MIL is recovering from a fractured wrist.
Ingredients
[recipe adapted from Yum Yum magazine with slight modifications] 
250 gm pork belly - skin removed, cut into small pieces [season with some light soy sauce]
200 gm long beans - diced
1 tbsp chopped garlic
300 gm rice - washed and drained
600 ml water
1/2 tbsp oil
some sesame oil
some chopped spring onions
Seasoning
1/2 tsp each of salt and pepper
2 tbsp light soy sauce
1 tsp dark soy sauce
a dash msg to taste
  1. Heat oil in wok, pan fry seasoned pork belly until the oil oozes out and aromatic.  Push aside, add in chopped garlic.  Fry until fragrant.
  2. Add in the rice and seasoning.  Stir well to mix then add in the long beans.  Fry for several seconds to mix ingredients.
  3. Transfer to a deep steaming pot, add water.  Place pot in another big pot and steam for 30 minutes over medium high heat until cooked.  Off heat and leave to rest for 5-10 minutes before fluffing up to serve.
  4. Garnish with chopped spring onions and serve with cut chillies.
Notes
You can cook the fried rice in a rice cooker.  I prefer to steam the rice because it will not stick to the steaming pot.  

I'm linking this post to Cook Your Books #2 Event  hosted by Kitchen Flavours

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Tuesday, July 30, 2013

Chicken with Special Ginger Sauce

I can kill two birds with one stone with this chicken dish.  Simply cook the chicken thighs in boiling water then use the stock to prepare a vegetable soup [see recipe here].  Chopped up the chicken thighs and serve with this special ginger/black vinegar sauce and plain white rice.  Isn't it simple enough dinner for a family of 3 on a busy weekday?
Really yummylicious boiled chicken.  Great with this sauce.


Ingredients
[recipe adapted from Yum Yum magazine with slight modifications]
3 pieces meaty chicken thighs - fats and some skin removed 

Dipping Sauce [mixed together]
3 tbsp black vinegar
1 tbsp shaoxing wine
1-1/2 tbsp sugar
1 tsp salt
2 tbsp water
2 tbsp chopped ginger 
1 red chilli - seeded and chopped
2 stalks of coriander leaves - chopped
  1. Bring a pot of water enough to cook chicken pieces to boil.  Put in chicken thighs.  Let the water boils again.  Cover, off heat and leave chicken pieces in the water for 15-20 minutes.
  2. Remove and set aside.  
  3. Put all the sauce ingredients in a small mixing bowl.  Mix together.
  4. Cut chicken pieces into bite size pieces.  Place on serving plate.

  5. Pour sauce ingredients over chicken and serve immediately.


I'm linking this post to 



I'm also linking this post to Cook Your Books #2 Event  hosted by Kitchen Flavours

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Monday, July 29, 2013

Vegetarian Mixed Vegetable Curry

The original version of this curry [from Yum Yum magazine No. 72] is without shallots [a vegetarian version for religious purpose].  Here, I added shallots/onions to this curry cos' it is not for religious vegetarian diet.  By adding shallots, the curry will be thicker and more fragrant.
Ingredients
Curry Paste [Blended and Mix with powdered ingredients]
4 red chillies
10 dried chillies - soaked
3 lemongrass
5 candlenuts [buah keras]
100 gm shallots [optional]
3 tbsp meat curry powder
2-3 tsp mixed halba
1 tbsp coriander powder
1/2 tbsp tumeric powder
4-5 tbsp cooking oil
250 gm cabbage - washed and break into pieces
1 carrot - peeled and cut wedges
1 eggplant - washed and cut thick wedges
150 gm long beans - washed and cut 4 cm length
200 gm tofu pok [tofu puff]
2 pandan leaves - washed and knotted
5-6 kaffir lime leaves - stems removed
1200 ml water
Seasoning
2 tbsp light soy sauce
1 1/2 tsp salt
1/2 tbsp sugar
1200 ml water
150 ml thick coconut milk [1 used 135 ml plain yoghurt]
  1. Heat up oil, saute aromatic, spices and curry paste until fragrant and oil separates.
  2. Add vegetables, seasoning and stir fry to mix ingredients well.  Add in water.
  3. Bring to boil and cook until vegetables are tender.  Add in tofu puffs and coconut milk or yoghurt.
  4. Bring to boil and off heat.  Stir in the kaffir lime leaves.
  5. Dish out to serve with plain rice.
    I'm linking this post to Cook Your Books #2 Event hosted by Kitchen Flavours

Friday, July 26, 2013

Prawns in Plum Sauce

There was so much of  big prawns in my MIL's fridge which I need to clear.  I wouldn' t want to eat Assam Prawns or Sambal Udang  all the time, so why not give this a try.  Moreover, I can share this recipe with 3 food events hosted by fellow food bloggers this July.



Again this is another dish which I didn't know which is considered as Selangor/KL food until I saw it in this book 'Rasa Malaysia'.


Ingredients
500 gm big sea prawns - washed and dried
3 tbsp oil
5cm piece ginger - chopped
4-5 cloves garlic - chopped
some chopped coriander leaves and spring onions
Seasoning Sauce [combined]
1 tbsp each of dark soy sauce, light soy sauce and sugar
1 tsp salt
2-3 tbsp plum sauce




  1. Heat oil in wok, fry prawns until they turned red.  Dish out and leave enough oil to fry ginger and garlic until aromatic and brown.
  2. Return the fried prawns and toss well to mix with the seasoning sauce.  Stir well and add in the chopped coriander leaves and spring onions.
  3. Serve immediately.

I'm linking this post to 

I'm also linking this post to Cook Your Books #2 Event  hosted by Kitchen Flavours

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 I 'm also submitting this post to Malaysian Food Fest Kuala Lumpur Selangor Month 

Malaysian Food Fest

Thursday, July 25, 2013

Steamed Sliced Pork with Fu Yee

Another steamed meat dish with easily available seasoning sauce that you have in the kitchen.  Simple and aromatic meat good to serve with plain white rice.
Ingredients
[recipe adapted from Yum Yum magazine - slightly modified]
250 gm lean pork - thinly sliced
1 tbsp finely shredded ginger
2-3 stalks spring onion - shredded
Marinating Sauce
3 pieces fermented beancurd [fu yee]
1 tsp each of sugar and sesame oil
1 tbsp each of shaoxing wine and light soy sauce
1 tsp cornflour
a dash of pepper
  1. Mix all ingredients and marinating sauce for at least an hour.
  2. Place on steaming place with some spring onion.
  3. Steam over high heat for 10 minutes or until meat is cooked.
  4. Garnish with extra spring onions and serve with rice.
I'm linking this post to 
Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Alvin of Chef and Sommelier

I'm also linking this post to Cook Your Books #2 Event  hosted by Joyce of 
Kitchen Flavours
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