Wednesday, July 30, 2014

Stewed Pork Ribs with Taucu

An easy to prepare spare ribs dish which I like cos' it can be cooked earlier, way ahead of meal time.  The pork ribs are yummy-licious after stewing and resting in the flavourful gravy.  The original recipe uses lamb belly.
Verdict - aromatic, tasty and tender pork ribs in appetising sauce.  Great with steaming hot rice.  
Recipe Source - Yum Yum Magazine No. 67
I cooked half of this portion enough for 3.
[serves 4-6]
800 gm meaty pork ribs - cut into pieces
1 tbsp oil
20 gm young ginger - sliced
5 pips garlic - chopped
4 tbsp preserved soy bean paste [taucu] - use less if it's too salty
2 star anise
3 cm piece cinnamon stick
5 dried chillies
1 tbsp oyster sauce
2 tbsp light soy sauce
1/2 tsp dark soy sauce
1 tsp sugar
dash of pepper
  1. Blanch pork ribs or mutton in boiling water for 5 minutes.  Dish up, drain and rinsed.
  2. Heat up oil, saute ginger and garlic until aromatic.  Add in all ingredients and stir fry to mix well and until fragrant.
  3. Add in the seasoning, enough water to cover meat and bring to boil.  Lower heat and simmer until meat is tender.
  4. Dish up to serve.
I'm submitting this post to Cook Your Books Event #14 hosted by
Joyce of Kitchen Flavours

Monday, July 28, 2014

Thai Style Black and White Fungus Salad

Wishing All My Muslim Friends and Readers

I was browsing through my sister in-law's recipe book. As I mentioned before, she has a wide collection of recipe magazines. It would take a long time to try them out.  Important is that the most of the recipes in it are reliable and workable.

Was attracted to this particular salad which is good for low carbo and sugarless diet.  The dressing doesn't have sugar in it.  You can add some toasted sesame seeds for extra aroma.

Verdict - fragrant dressing with sesame oil, coriander and lemongrass.  Both the fungus are crunchy and blends well with the sourish/sweet mango and refreshing zuchini and carrots.  Hmm... very appetising.
Recipe Source - Yum Yum Magazine No. 90  
[serves 4-6]
15 gm wood ear fungus - soaked and cut strips
15 gm white fungus - soaked and break into pieces
1 tbsp chopped ginger
1/4 tsp salt [I omit]
Salad Dressing - Mix Together
1 stalk lemongrass - finely chopped
1 stalk coriander leaves - finely chopped
1 red chilli - seeded and chopped
2 cili padi - chopped
1- 1/2 tbsp light soy sauce
1 tbsp sesame oil
1 tbsp lime juice
  1. Blanch black and white fungus in boiling water for several minutes.  Drain in colander.  Add in ginger.
  2. Mix dressing ingredients in bowl.  Taste to adjust seasoning.
  3. Place shredded vegetables in a big bowl add in the blanched fungus.  
  4. Drizzle in the dressing and toss well before serving.  The salad can be chilled in the fridge until serving time.
I'm submitting this post to Cook Your Books Event #14 hosted by
Joyce of Kitchen Flavours

Friday, July 25, 2014

Stir Fry Instant Noodles with Sardines

Ever tried frying noodles with canned sardines?  This recipe is from my hubby and he's the cook for this yummy noodles.   His and my favourite noodle at one time.  We stopped cooking this noodle when we stopped buying canned food but we do miss this noodle. Here is our recent indulgence of this noodle with basil leaves and shredded zuchini. Got the basil leaves free from my neighbour's garden and zuchini is cheap this days.
You can cook this noodle spicy or non-spicy according to your preference.  You can also make it dry or with a little gravy and can garnish it with mint leaves or basil leaves.
However, for better taste, I recommend that this noodles must be cooked with good quality canned sardines.
Verdict - yummylicious stir fry instant noodles.
[serves 3]
3 pieces of instant noodles of your choice [blanch in hot water for 1-2 minutes, drain]
1 can sardine in tomato sauce [230 gm]
1/2 tbsp chilli boh [for spicy version]
1 big onion - peeled and chopped
1-2 pips garlic - chopped
2-3 small chillies - chopped
some basil leaves or mint leaves
some shredded zuchini or cucumber
3 limau kasturi - halved
salt and pepper to taste
1-2 tbsp cooking oil
1/2 cup of water
  1. Separate sardines from sauce.  Remove the fish bones if you like.
  2. Heat oil in wok, pan fry the sardines, then saute garlic and onions until aromatic. Add in chilli boh [if using] or chilli padi. Stir fry to mix well.
  3. Add in the sauce and seasoning to taste.  Bring to boil then add in the noodles.  Stir to combine noodles with all the ingredients until noodles are cooked and gravy reduced.
  4. Add in the basil leaves, stir to mix well.
  5. Dish up to serve and garnish with zuchini and lime kasturi.

Thursday, July 24, 2014

Pork Chop with Gula Melaka Sauce

A  simple pork chop recipe with quite an unusual sauce.  Palm sugar sauce, tastes surprisingly good.
Taste - yummy, the sweetness is not noticeable eventhough palm sugar is used. Very tasty and tender pork chops.
This pork chop was served with a Mixed Vegetable and Potato Salad [see post].  It should be good if serve with plain white rice, too.
Recipe Source - Yum Yum Magazine No. 90
[serves 3]
500 gm pork neck meat [about 1/2 inch thick] - tenderise using the back of a cleaver or pounder
2 tbsp oil
1 tsp salt
1 tsp sesame seed oil
1/4 tsp pepper
1 tbsp cornstarch
Seasoning - Gula Melaka Sauce
50 gm gula melaka
1 tbsp light soya sauce
150 ml water
1 tsp cornstarch
  1. Marinate pork slices with marinade for at least an hour or preferable overnight.
  2. Heat up oil and pan fry meat slices until golden brown and cooked on both sides.
  3. Bring seasoning sauce to boil. 
  4. Add in to the fried meat slices, stir to coat well or until gravy is slightly reduced.
  5. Dish up and serve with assorted fresh vegetables of your choice and chilli sauce.  
    I'm submitting this post to Cook Your Books Event #14 hosted by