FRIED FISH WITH CRISPY GARLIC AND GINGER

Come October, my family will be on vegetarian diet again which we have been observing for decades.  It is also a time to clear my fridge of any non-vegetarian food ingredients. If you are keen to go on a vegetarian food fiesta, you may like to get some ideas from here. 
Anyway, back here, this is a homey style of  cooking fish.  It is  served with a fragrant sauce with lots of fried crispy ginger and garlic and shredded spring onions and chilli curls.  The sauce is aromatic, tasty and easy to concoct.  Got this very fresh fish at the wet market for RM8.00.

A nice fish dish to serve with steaming hot rice or porridge.

Recipe adapted from chef Amy Beh’s cook show years ago.

Ingredients

1 whole fish – scaled and cleaned

Oil for deep or pan frying

2 tbsp each of chopped garlic and shredded ginger

1 stalk spring onions – shredded and soak in water to curl up

1 red chilli – seeded, shredded and soak in water to curl up

Sauce Ingredients [combined]

2 tbsp oyster sauce

2 tbsp light soy sauce

Dash of msg and sesame seed oil

4 tbsp water

1. Make a few slits on both sides of the fish body.  Lightly coat with cornflour.
2. Heat up wok with enough oil to fry shredded ginger and chopped garlic until crispy and golden brown.  Dish up and set aside.
3. Using the same wok [make sure there is enough oil ], pan fry the fish on both sides until cooked and crispy.  Dish up onto serving platter.
4. Bring sauce ingredients to boil, pour over fried dish.  Garnish with spring onions/chilli curls and crispy fried ginger and garlic.
   
   

EZCR#75 - MUA EU CHICKEN WITH ERYNGII MUSHROOMS

This is a good sesame oil flavoured chicken to try if you love to eat Mua Eu Kay [Sesame Oil Fried Chicken] but do not want to eat all chicken meat.  Just add a packet of eryngii mushrooms to only one chicken whole leg and there you have it.  You can also use this recipe to prepare Sesame Oil Chicken Rice [Mua Eu Kay Fun] to serve as a One Dish Meal.

The chicken and mushrooms are as tasty and delicious well coated with thick sesame flavor [if you use good quality sesame seed oil] and natural sweetness of the other ingredients.

Recipe inspired by and adapted from Chinese TV Cook Show - Cooking So Easy

Ingredients

1 chicken whole leg [with or without skin or bones] – cut bite size pieces

1 packet fresh Eryngii mushrooms [about 200gm] – sliced 1 cm thick

30 gm ginger – sliced

2-3 tbsp sesame seed oil

Seasoning

1 tbsp wine

¼-½ tsp salt

¼ tsp dark soy sauce

¼ tsp sugar

Some water

1. Heat up a non-stick wok, dry fry ginger slices until fragrant then add in the sesame oil.  Continue to fry until edges of the ginger slices are brown and aromatic.
2. Add in the chicken and mushrooms, leave to cook until slightly brown and aromatic.  Add in seasoning, mix well then add in some water.  Bring to boil and leave to simmer until sauce is thick.
3. Dish up to serve.
   
   
   
   
   

INDIAN FRIED RICE

 I had this fried rice recipe for a long while but wasn’t able to prepare it as I couldn’t find a small portion of Garam Masala that is needed to fry the rice.

Finally, bought a small portion from Mydin Store and here it is the Indian Fried Rice cooked to savour over the weekend.  It is a very tasty fried rice, aromatic but not too spicy.  I believe, the combination of ingredients can be according to own preference as the seasoning used is just salt, msg and pepper.

This recipe is from Chef Amy Beh’s cook show organized by Ajino-moto Malaysia sometime in 2004.
I wouldn’t mind having the fried rice again as it is really nice.  Do give this a try if you love Fried Rice.

Ingredients

3-4 cups cooked cooled rice

3-4 tbsp cooking oil

1 tbsp each chopped ginger and garlic

3 long beans – diced

1 /2 red carrot – diced

50 gm prawns – diced

50 gm chicken fillet – diced

½ tsp garam masala

2 tbsp chilli powder

Seasoning

½ tsp salt

¼ tsp each msg and pepper

1. Heat oil in a non-stick wok, sauté chopped ginger/garlic until aromatic.  Add in prawns and chicken, fry until cooked and add in garam masala and chilli powder.  Stir to mix well.
2. Add in green beans and carrots.  Stir to mix.
3. Put in rice and toss well to combine, followed by seasoning over low heat.
4. Toss and stir well all the ingredients until heated through.
5. Dish up to serve immediately with some sliced zucchini.
   
   
   
   
   
   
    

Click here for other Fried Rice Recipe

THAI FRIED FLAT NOODLES WITH CHICKEN

Thai Fried Kuay-teow with chicken aka Thai Kuay Teow Kua Kai or Pad Thai Kai.

Simple, easy yet tasty fried noodles.  Tastes savoury and sweet much stronger flavour than the taste in most Chinese cooking.  The addition of ground black pepper adds more flavour and aroma to this simple fried noodle dish.

Recipe adapted from a Thai cookbook 'Healthy and Easy Thai Cooking' [my selected cookbook for Cookbook Countdown Event#9] with modifications.

Ingredients

[serves 2]

300 gm fresh flat rice noodles [kuay teow]

150 gm chicken breast - sliced thinly

2 eggs

2 tbsp cooking oil

2 tbsp preserved salted radish [chai por] - rinsed and drained

2 tbsp each of oyster sauce, light soy sauce and sugar

Dash of ground black pepper

Some chopped spring onions

some salad leaves

chilli sauce - optional

1. Heat up wok, fry chai por until fragrant, add in oil and chicken.  Stir fry until cooked.
2. Add in noodles and seasoning.  Stir and toss well until well mixed and leave to fry.  Push aside.
3. Add in the eggs and fry until aromatic and well mixed.
4. Sprinkle chopped spring onions.  Dish up to serve over some fresh salad leaves and chilli sauce if preferred.
   
   
   
   
   

I'm sharing this post with Cookbook Countdown #9 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray

THAI FRIED CORN FRITTERS

Thai Fried Corn Fritters aka Khao-pode Tod Song-krueng in Thai.  Really no idea how to pronounce it in Thai but does not matter.  Important is, these are tasty and delicious to eat.

Frankly speaking, it is tasty good, fragrant, sweet savoury and crunchy.  You would not notice that there is meat in it.

Moreover, it is easy to prepare.  The original recipe uses deep-fry method but  I pan fry as I didn't want to waste too much oil for deep frying.

The coriander roots and garlic can be pounded instead of finely chopped.

Recipe adapted from Healthy and Easy Thai Cooking [my this month's selected cookbook for Cookbook Countdown Event #9]

Ingredients

[makes 15 fritters]

150 gm fresh corn kernels - coarsely chopped

100 gm minced meat

1 egg

1 stalk coriander leaves - chopped

1 tbsp chopped garlic

1/2 - 1 tsp salt

1/2 - 1 tsp black pepper powder

1/2 - 1 tsp sugar

2 tbsp all purpose flour

Oil for frying 

Chilli or tomato sauce

1. Combine corn kernels, minced meat, eggs, coriander and garlic in a mixing bowl.  Add in the seasoning ingredients.  Mix well before adding the flour.  Mix into a paste.
2. Heat oil in a non-stick wok/pan with enough oil to pan fry the fritters.  Scoop 1 tablespoon  each of the paste into pan and fry fritters until golden brown on both sides over medium hot oil.
3. Dish up onto serving platter.  Serve with sauces of your choice.
   
   
   
   

I'm sharing this post with Cookbook Countdown #9 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray