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Friday, July 31, 2020

JAPANESE STYLE FRIED PORK WITH ONIONS

Love this kind of simple and easy recipes generously shared over you-tube.  Only a few steps to prepare, yet it is appetising and satisfactory for a meal with rice.  I believe even a novice cook can recreate this dish to savour in the comfort of their home.
The meat slices are tender and tastes savoury, sourish and sweet.  The crunchy and naturally sweet yellow onions blend well with the meat.
You can use pork neck shoulder meat, pork tenderloin or thin slices of streaky pork belly to cook this dish.
Ingredients
200 gm thin slices streaky pork belly [without skin] - cut into 3 inch lengths
some chopped spring onions
1 yellow onion - peeled and sliced thinly
Seasoning Sauce [combined]
1 tbsp grated ginger
1 tbsp grated garlic
2-3 tbsp mirin [can used sushi rice vinegar as substitute]
1 tbsp light soy sauce
1/2 tsp dark soy sauce
2-3 tbsp water
salt to taste
  1. Marinate the meat slices with some light soy sauce for 30 minutes.
  2. Heat some oil wok,  fry sliced onions for a few seconds.  Remove and set aside.
  3. Using the same wok, add some oil, pan fry the meat slices until golden brown and cooked through.
  4. Pour in the combined seasoning sauce.  Stir fry and bring to boil.  Add in the onions.  Stir well to combine for a few seconds.
  5. Add in chopped spring onions. Dish up to serve.

Wednesday, July 29, 2020

AWESOME FRIED BELACAN CHICKEN

Awesome fried belacan chicken that is not difficult to prepare.  I am not a fan of fried belacan chicken but these fried chicken pieces taste good.  
It is aromatic, flavourful and tasty, not savoury with a mild sweetness that is acceptable.  The chicken meat is succulent and slightly crispy.  Great to snack on and quite addictive.
Recipe adapted from Cooking Ah Pa You-tube with modifications
Ingredients
2 pieces chicken thighs - skin removed/cut into bite size pieces
Marinade
1.5 tbsp belacan powder
1 tbsp oyster sauce
1 tbsp cooking wine
1 tsp fish sauce
dash of pepper [optional]
1 tsp chilli powder [optional]
1 tsp sugar [optional]
1 tbsp cornstarch
1 tbsp tapioca flour
 
  1. Prepare the chicken pieces, drained in colander. 
  2. Marinate with marinade for at least a few hours or overnight. Tastes to fine tune sesasoning. [According to a friend, she marinates the chicken pieces and left them in the freezer.  Keeps well for weeks [tastes good when fried].
  3. Heat enough oil in a wok, fry marinated chicken over medium heat until golden brown and cooked through.
  4. Fry over high heat for a while before removing.
  5. Serve hot.

Tuesday, July 28, 2020

VEGETABLE CURRY WITH SALTED FISH [KIAM HU KUT GULAI]

This is another version of Kiam Hu Kut Gulai quite similar to my earlier posting here.  Today's posting is a more spicy version.  In Penang, we can get fresh ready-mixed or precooked curry pastes for various types of curries. But I prefer to blend the curry paste myself as the result of home-cooked curry tastes different and better.
Aromatic, spicy curry which is so good to serve with a plate of steaming hot rice.
Ingredients
Curry Paste Ingredients I [blended and mix with powdered spices]
2 stalks lemongrass [white part only] - cut small pieces
100 gm shallots - peeled/cut
1/2 inch piece ginger - cut small bits
3 cloves garlic - peeled/cut
1 tsp tumeric powder
2 sprigs of curry leaves
Curry Paste Ingredients II [blended and mixed]
3 fresh red chillies - cut sections
20 pieces dried chillies - soaked and cut sections
1.5 tbsp belacan [shrimp paste] powder
Other Ingredients
5 pieces salted fish bones - rinsed and soaked for 5 minutes, drained
150 gm long beans - break into 1 inch length pieces
1 long brinjal - cut wedges, soak in water until required
150 gm cabbage - break into small pieces
1 small red carrot - peeled and cut wedges
1 tomato - cut wedges
120 gm tofu puffs/taupok - halved
100 gm shelled small prawns 
100 ml thick coconut milk 
750 ml water or enough to cover ingredients
salt and sugar to taste
100 ml oil
  1. Heat some oil in pot, saute salted fish bones for 1-2 minutes over medium low heat. Dish out.
  2. Using the same pot, add in remaining oil. Put in curry paste [1] and curry leaves. Fry until aromatic, then add in paste [II]. Continue to fry until oil separates. Add some water if paste is too dry.
  3. Add in vegetables in batches and mix well after each addition.  Stir fry ingredients until limp.  Add in some water for easier stirring of ingredients. 
  4. Add in fried salted fish bones.  Stir fry for a minute. 
  5. Add in remaining water [or enough to cover ingredients], bring to boil, then add in tofu puffs and coconut milk. Let curry boils for another 1-2 minutes.
  6. Add in seasoning to taste. Lastly add in prawns.  Stir to mix well.  Cover with lid to cook until vegetables are soft.  
  7. Off heat, cover with lid and leave to rest.
  8. Serve curry with plain white rice.

Monday, July 27, 2020

COLOURFUL STIR FRY TOFU PUFFS

A homey, colourful stir fry tofu puff dish that is tasty and delicious.  Very economical to prepare at home for the family.  It is a very healthy dish too, with all the colourful ingredients.
The tofu puffs absorbed the simple seasoning sauce [light soy sauce, oyster sauce] and the aroma is enhanced with the addition of sesame seed oil.
A dish which can be served with rice or porridge.  It would be great to use the recipe to fry noodles like rice vermicelli [beehoon], glass noodles [tanghoon] and any noodles of your choice.
Ingredients
[serves 2-3]
100 gm tofu puffs - soaked in hot boiling water, cooled and squeeze out the water - cut halve diagonally
1 small piece black fungus - soaked to plumb up, break into pieces
1/2 green capsicum - seeded and cut wedges
1 red chilli - seeded and cut wedges
1 onion - peeled and cut into pieces
some shredded carrots and chopped ginger
1/2 cup water
1 tbsp oil
Seasoning
1 tbsp each of light soy sauce, oyster sauce, tomato sauce, cooking wine
1 tsp sugar
dash of pepper and salt to taste
1 tsp cornstarch + 2 tbsp water [combined] 
  1. Prepare the ingredients.  Heat up wok, add in oil.  Saute chopped ginger until aromatic.  Add in tofu puffs, black fungus and carrots.  Stir fry for a minute before adding the seasoning.
  2. Add in water, bring to boil and let it simmer for a minute for the puffs to absorb the flavours.
  3. Add in onions and chillies.  Give it a good stir and thicken with cornstarch water.  Add a little more water if it is too dry.
  4. Mix well and dish up to serve.

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