Friday, March 27, 2020


What more can I ask for a dish like this during Malaysia's MCO [movement control order], a government's effort to control the Covid19 pandemic?  I am more than happy and satisifed with this dish.
Home-cooked with simple ingredients and seasoning but it is definitely healthy, awesome and fuss free.  
If you happen to run short of ideas on what to cook for your family during this 'Stay At Home' time, this could be of help.  The fried tofu absorbs the sauce which tastes savoury sweet.  The tastes can be fine tune according to the quantity you are cooking.  It doesn't costs much but the returns is satisfactory. 
 This is enough to serve 3 and you can increased the sauce ingredients if you like more gravy to spread over plain white rice.
Recipe adapted from a Vegetarian Food Cookbook from a Buddhist Association with modifications
[serves 3]
2 pieces tofu - cut each into 6 portions
a handful of black fungus [bok nee] - soaked and rinsed
some chopped red chillies
some chopped coriander leaves
some chopped ginger
Sauce Ingredients
1 tbsp vegetarian mushroom sauce
1 tbsp good quality light soy sauce [tastes sweet and savoury]
dash of pepper
1/2 tsp sesame seed oil
1/2 bowl water
some cornstarch water for thickening
  1. Cut each tofu piece into 6 pieces. Pat dry with kitchen paper towel. Pan fry in a non stick pan until golden brown on both sides.
  2. Add in chopped ginger, black fungus and red chillies.  Stir to combine ingredients well and until ginger is aromatic.
  3. Add in the the seasoning ingredients and water.
  4. Give it a good stir, then bring to boil until bubbly.  Thicken with cornstarch water.
  5. Throw in some chopped coriander.  Dish up to serve.  

Monday, March 23, 2020


If I remembered well, this dish was prepared during 2019 Winter Solstice Day.  It is a quick stir fry dish which I cooked for ancestral veneration on that day.  But before the day, I had marinated the streaky pork belly earlier so that pork slices are tastier.

Recipe adapted from Spice N Pans - Pans Stir Fry Pork with Ginger and Scallions [slightly modified]
This is really awesome recipe for a busy person like me. Simple ingredients and not necessary to follow the exact recipe as you can fine tune the taste as you cook it. The important step is the marinating of the pork. Best to serve it hot, it tastes lovely, appetising with rice and slices of refreshing cucumber. 
This dish can be pre-cooked ahead of meal time.  Just reheat before serving.  Great dish to serve as One Dish Meal.
600 gm streaky pork belly slices - cut into 2 inch length pieces 
Marinade for Pork
1/2 tsp baking soda
2 tbsp light soy sauce 
2 inch size ginger - grated
a few dashes of white pepper
1 -2 tbsp cornstarch
Other Ingredients 
several slices of ginger
2-3 cloves garlic - chopped
1-2 stalks spring onions - cut long sections
2 tbsp thick dark soy sauce
2-3 tbsp oyster sauce
2 tbsp Chinese cooking wine
1-2 tbsp sugar
1 tbsp sesame seed oil

  1. Marinate the pork slices with marinade for at least 30 minutes [I left it overnight in the fridge].
  2. Fry ginger slices in a non stick wok with some oil until aromatic, then add in the spring onions and chopped garlic.  Continue to fry until fragrant.
  3. Add in marinated meat, stir fry over high heat until meat turn white.  Add in the seasoning, continue to stir fry until oil oozes out before adding enough water to cover the meat.  You can add spring onions now if you like for extra aroma.
  4. Bring to boil, then simmer until gravy is reduced slightly.  Taste to adjust seasoning. Should tastes savoury sweet.
  5. Add in some extra spring onions, give it a good stir before dishing up on serving bowl.
  6. Garnish with cucumber slices.

With the Malaysian Government's Movement Control Order  from 18 to 31 March 2020 to tackle the Covid19 pandemic, it is great time to clear all backlogs.  Stay Home to clear all your backlogs, you would not be bored.  Help our country to fight Covid19, in a way you are helping yourself too.  Jia Yu Malaysia. 💪💪💪

Saturday, March 14, 2020


This is a vegetarian fried rice with Sichuan Vegetables 'Zai Choy' and other ingredients [carrots, cucumber or zucchini, fresh Ernygii mushrooms]. 
When I first came across this recipe [I think from you-tube video], I was quite skeptical that this could be a tasty fried rice. Out of curiosity, I went ahead to try.  It surprises me, turns out to be nice with a mix of savoury and sweet taste.  Crunchy diced zucchini and Sichuan vegetables, sweetness from the fresh mushrooms and fragrance of the ginger and sesame seed oil could be reason for this tasty fried rice.
[serves 2]
3 bowls cooked white rice [left overnight]
100 gm carrots - peeled and cut small cubes
100 gm Sichuan vegetable [zai choy] - cut small cubes and rinsed several times [do not soak]
100 gm zucchini - cut small cubes
2 stems Ernygii mushrooms - cut small cubes
1 tbsp chopped ginger
2 tbsp cooking oil
1 tsp mushroom stock granules
1/4 tsp pepper
1/2 tsp salt
2 tsp sesame seed oil
some dark soy sauce [optional]

  1. Dry fry fresh mushrooms in a non stick wok until aromatic.  Add in cooking oil together with ginger.  Stir fry until aromatic.
  2. Add in Sichuan vegetables and carrots.  Stir fry to mix well.
  3. Add in the rice,  stir fry over medium heat to mix well all the ingredients.  Then add in seasoning [except sesame oil].  Taste to fine tune the seasoning.  
  4. Lastly add in the zucchini, continue to fry until the rice grains are light.  Drizzle in sesame seed oil before dishing up to serve.
  5. Garnish with some chopped coriander leaves or Chinese celery [kin chye].  Serve with cut chillies for extra 'oomph'.

Friday, March 13, 2020


As mentioned in my postings of braised meat dishes that tastes better after resting, this time around, I am cooking chicken drumsticks.  Great One Dish Meal dish.  The tasty sauce spread over hot white rice, just perfect.  I added some fried beancurd pieces [one of my favorite food ingredients] to this dish.  The flavours are well absorbed by them.  The ginger slices are tasty too.
Some curry powder is added but it is  not too overwhelming with just a tinge of spiciness.
4 pieces chicken drumsticks with skin [make a few slits on the meaty part
2 pieces firm beancurd [quartered and fried till edges are crispy]
a few slices of ginger
some chopped spring onions or 1 stalk spring onion
1 tbsp light soy sauce
1 tbsp Hoisin sauce
1/2 tbsp meat curry powder
1/2 tbsp sugar
1 tsp sesame seed oil
some chicken stock granules
some salt to taste
  1. Marinate chicken drumsticks with the seasoning, ginger slices and spring onions. Mix the ingredients well and stored them in an airtight container.  Chill in fridge for several hours.
  2. To cook - pick up the drumsticks and pan fry them in a non stick pan until slightly charred and oil oozes out.  Add in the fried beancurd and marinade.  Stir fry to mix well.
  3. Add some water, bring to boil, cover with lid, then simmer until the water is reduced to thick consistency.  Stir occasionally while simmering. You can add more water if you like it with some sauce to serve with rice.
  4. Dish up, serve hot with rice.  Garnish with some chopped coriander or Chinese celery [kin chye].

Thursday, March 12, 2020


This is a lovely vegetarian dish.  Light and healthy, quick stir fry vegetables.  If you like the Okra a bit crunchy, do not fry for too longer.  Once the Okra turns bright greenish in colour, it is done.  The fresh mushrooms are crunchy and sweet.  Blend well with the cai por that is salty in taste.
200 gm ladies' fingers - wash, drain and cut slantwise slices
2 stems Eryngii mushrooms - halved lengthwise and sliced
1/2red carrot - peeled and cut slices
some chopped red chillies
1 tbsp minced preserved vegetables [cai por]
some chopped ginger
1/2 tsp mushroom stock granules
dash of pepper
salt to taste
  1. Add 1/2 tablespoon oil to a non stick wok, add in chopped ginger to fry until aromatic.  Add in cai por and mushrooms together [I added cai por and mushrooms at the same time as I do not want the cai por pieces 'jumping' out of the wok]. 
  2. Fry till aromatic, then add in carrots and ladies fingers.   Stir fry to mix well, cover with lid and allow the steam to cook the vegetables.
  3. Remove lid when okra turns bright greenish, add in seasoning, chopped chillies and drizzle in some water.
  4. Bring to boil.  Dish up to serve.