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Tuesday, June 27, 2017

EGG DROP BITTERGOURD SOUP

Actually, I bought the bittergourd with the intention to prepare a Braised Bittergourd with Pork Ribs with Black Beans. Looking at the recipe, changed my mind because there are too many ingredients needed.
I remembered coming across this recipe shared by Cheah of No Frills Recipes quite long ago.  I prepared this soup right away as I have all the ingredients in hand except for the fish balls which I omitted.
This is a lovely soup as commented by my hubby.  We enjoyed it very much. The bittergourd slices are not bitter as expected.  Thanks to Cheah for sharing this homey recipe.  
I have slightly modified the recipe.
Ingredients
250 gm bittergourd - sliced
100 gm pork fillet - sliced
750 ml water
1 egg - lightly beaten
Salt to taste
Sesame oil
Dash of pepper
  1. Wash and remove the seeds from the bittergourd, slice it up and mix in some salt. Set aside for 5 minutes, rinse and drain.
  2. Marinate pork slices with some salt, pepper, sesame oil and cornflour.
  3. Bring water to the boil in a soup pot.  Add in marinated pork, cook for a minute or two.  When the soup boils, add in bittergourd slices and seasoning to taste.
  4. Drizzle in lightly beaten egg.  Bring to boil and serve hot.

Monday, June 26, 2017

MASALA CHICKEN FRENCH BEANS

This recipe is similar to the earlier post on Masala Fried Cauliflower.  As I loved the masala flavour fried cauliflower, I just substituted the cauliflower rice with French beans and it turned out as good.
It is fragrant, tasty and delicious with rice.  This is a nice variation from the usual way of frying French beans with preserved radish and eggs or with fried firm beancurd.  For this recipe, you can substitute the chicken with pork, prawns or even add in eggs.  It should be as good.

Ingredients
250 gm French beans - diced
50 gm carrot - diced
1 onion - peeled and diced
1 tbsp chopped ginger
1 tsp chopped garlic
50 gm diced chicken breast 
1 tsp garam masala
1-2 tbsp curry powder
Seasoning
1/2 tsp salt, dash of msg 
1/4 tsp pepper

  1. Heat up a non stick wok with 1 tbsp oil, saute chopped ginger, garlic until aromatic.  Add in diced chicken, garam masala and curry powder.  Stir fry until fragrant, add in carrots.
  2. Continue to fry, add 2-3 tablespoons of water, then add in french beans, onions and seasoning.
  3. Toss well and dish up when French beans turned a lovely green colour.
  4. Serve immediately.

Friday, June 23, 2017

EZCR#98 - MEAT AND CARROTS STEW

These days, I have been preparing simple and easy dishes for the family.  There is really nothing great to shout about  these dishes but these recipes do come in useful  especially when  prices of  food ingredients are increasing beyond our control and during our busy days.
For an average family, one cannot be serving food fit for fine dining all the time.  This is when homey and comfort food are most welcome and much easier for the cook at home who often has to face these problems.

This dish has only a few main ingredients and easy to prepare yet the end result is awesome.  The meat pieces and carrots are very tasty and the sweet, savoury sauce is appetizing with plain white rice.
It can also be prepared earlier and just needs to be warmed up before serving.

Ingredients
200 gm pork meat [shoulder neck meat] -  cut big cubes
1 small red carrot – peeled and cut wedges
1 small white carrot  - peeled and cut wedges
1 yellow onion – peeled and cut into squares
2 star anise
Some blanched broccoli florets [optional]
½ tbsp cooking oil
Seasoning
2 tbsp tomato sauce
1 tbsp wine and light soy sauce
½ tbsp chilli sauce
200 ml water

  1. Heat oil in a non stick wok, sauté onions until aromatic and add in meat pieces and fry until brown.
  2. Add in carrots and stir anise.  Stir to mix well, then add in seasoning.
  3. Stir to mix well before adding water gradually in between cooking.
  4. Bring to boil, then simmer until meat is tender and sauce is reduced. 
  5. If adding broccoli, cover to cook for 1 minute then dish up to serve.
  6. Garnish with some spring onions.

Thursday, June 22, 2017

SWEET AND SOUR FRESH TOFU SKIN [TAUPAU]

If soya products are your favourite cooking ingredient, then do take a look at the list of recipes in my blog which I have labelled 'Soya'.   As I have mentioned repeatedly, I love soya products from dry to fresh and frozen ones [soft and firm beancurd, tofu puffs, beancurd skin, frozen tofu skin etc].
Fresh tofu skin [taupau] is one of them.  It can be cooked with various sauces and the end result is never disappointing so long as they are fried until golden brown and firm.  They can be braised with other ingredients and sauces.  They are 'Awesome'.

This is is basically the same as some of my previous recipes on fresh soya skin but I have added other ingredients like capsicum, onions and tomatoes into the sauce. It's tasty and nice.  A healthy dish suitable for the old and young.

Ingredients
[serves 3]
6 pieces of fresh soya skin - pan fried until golden brown [keep whole or cut into halve]
1 tomato - diced
1 small green capsicum - diced
1 onion - peeled and diced
1 red chilli - seeded and diced
some toasted white sesame seeds for garnish
Seasoning Sauce
2 tbsp tomato sauce
1 tbsp each light soya sauce, plum sauce, black vinegar and wine
¼ tsp sugar
2 tbsp water
1 tbsp cornstarch + 1 tbsp water


  1. In a non stick wok, pan fry tofu skin until golden brown and crispy at the edges.  Dish up.
  2. Remove excess oil, using the same wok, put in all the diced ingredients.  Stir fry to mix well.
  3. Pour in the sauce, add in water and fried tofu skin.
  4. Bring to boil, taste to adjust seasoning.  Sprinkle some toasted white sesame seeds.
  5. Dish up to serve immediately.

Wednesday, June 21, 2017

EZCR#97 - STEAMED CAI POR EGG

Fried Cai Por Egg [Fried Preserved Radish Egg 菜脯蛋 ] is a very homey and common egg dish in most Chinese families all over the world.  It is always good served with porridge or rice and every mother's speciality.  I remembered my mum will fry this kind of egg every week and we are never tired eating it.
This recipe here is something which I haven't tried before.  The egg mixture is steamed instead of pan fried.  Looks nice though and should be a healthy version minus the fats and 'heat'.  The egg custard if silky, soft but firm.  It is savoury and has the fragrance and taste of the preserved radish [cai por].
Ingredients
3 eggs - break into a bowl
Add in water, same portion as the eggs
dash of pepper and msg
some chopped coriander
3 tbsp preserved radish [cai por] - rinsed and drained
  1.  Break eggs into a bowl, add in same portion of water.
  2. Mix all the ingredients well in a steaming bowl.  Cover bowl with foil.
  3. Steamed over moderate heat for 20-25 minutes or until set.  Do not over steam.
  4. Remove, garnish with fried shallots [optional] or serve immediately.
    Half way through steaming

Tuesday, June 20, 2017

SWEET AND SOUR CLAMS

Recently, clams are in abundance and easily available at most wet markets in Penang.   This type of clams are my favourite and the last time I really enjoyed them was during my visit to Xiamen.  It has been quite awhile these clams are not easily available here, as most times the limited supplies go to seafood restaurants.
Initially, I was not too keen to buy them as I was afraid these could be from contaminated or polluted sea waters.  I starting buying them only after my hubby said, it is no harm having some occasionally. 

These clams are very fresh and reasonably priced.  When cooked, they are so fresh, meaty and I love the natural savoury sweetness of it.  Cooking these clams are quick and easy, just a good 5 minutes and you can get to enjoy them.  I have cooked them in soup [tomyam flavor] and this one is in sweet and sour sauce.  Really awesome!!!!.  You must try if clams are your favourite, too.
One Tip To Note - try to cook the clams soon after you bought them.
Ingredients
500 gm fresh clams – rinsed and soaked in clean water for 15-30 minutes, drain in colander
Some chopped spring onions
Seasoning Sauce
2 tbsp tomato sauce
1 tbsp each black vinegar and wine
¼ tsp sugar
1 tbsp cornstarch + 1 tbsp water

  1. Bring the seasoning sauce to a rolling boil in a claypot or pot.
  2. Add in the clams, stir to mix quickly and cover to cook for 3-5 minutes over high heat or until the clams open up.
  3. Thicken sauce with cornstarch water.
  4. Sprinkle some chopped spring onions, serve immediately.

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