MALAYSIAN LOCKDOWN MEALS [1]

Again is lockdown time in Malaysia to curb the spread of Coronavirus. Cooking elaborate, sumptuous meals is a No-no at this time as it is not advisable to go marketing for ingredients when the invisible virus is roaming around. But we still need food to stay alive while we stay home. Getting food ingredients in a trip to cook for 3 meals a day for a week is no joke. We are not in favour of online marketing or food delivery as it is not economical for us or especially for big families.

Simple, easy to cook dishes with minimal ingredients is a wise choice. These are some homey, easy dishes which I prepared for lunch. Breakfast for us in always home-baked bread loaves, while we feed ourselves with noodles [fried or in soups].

These recipes are sufficient to serve 2-3 persons.

Dish 1 - Homey Winter Melon with Dried Prawns Soup

Ingredients

200 gm winter melon - skin, seeds and pith removed - cut into wedges

1/2 tbsp dried prawns - blended 

1/2 tbsp shallots - blended

1/4 tsp white peppercorns - blended

1/2 tsp belacan stock granules - optional

1-2 small chillies - optional 

900 ml hot water 

salt and pepper to taste

1. Blend peppercorns, shallots and dried prawns [coarsely] - can prepare more of this to cook soups with other ingredients like spinach, white carrots and pumpkin etc.
2. Fry blended ingredients with a bit of oil in a soup pot or claypot until aromatic.  Add in hot water, bring to boil, then add in winter melon, belacan granules and small chillies if using.
3. Bring to a rolling boil for 5-10 minutes, then low heat to simmer until winter melon is tender [looks translucent].  Add seasoning to taste.
4. Serve hot.

Dish 2 - Fragrant Stir Fry Pumpkin with Meat

Ingredients

300 gm pumpkin flesh - cut into wedges

some minced pork or pork belly strips [about 40-50 gm]

1-2 sprig curry leaves

some chopped garlic

1 tbsp sweet fine preserved soya bean paste [tau cheong]

salt and pepper to taste [can use black pepper]

some small red chillies - keep whole or cut if it is not the small type

1. Prepare the ingredients above.
2. Heat oil in wok, saute garlic then add in meat.  Continue to fry until fragrant.  Add in tau cheong, some curry leaves and add in pumpkin.  Stir fry to mix well, then add in enough hot water to cover ingredients.  Bring to boil, cover with lid and simmer until pumpkin is tender.  The water will dry up.  Add some water if you like to have some gravy.
3. Add seasoning to taste.   Add in remaining curry leaves and small chillies.  Stir fry to mix well.  Small chillies can be added earlier if you like the dish to be spicy.
4. Dish up to serve.

Dish 3 - Scrambled Eggs with Tomatoes

Ingredients 

2-3 eggs - lightly beaten

1-2 tomatoes - skin removed and chopped

some chopped garlic

some spring onions

salt and pepper to taste [can use Aji-shio Flavoured Black Pepper]

some cooking wine

1. Break eggs into a bowl.  Add in seasoning and chopped spring onions.  Lightly beat the eggs.  Set aside.
2. Make 2 slits at the base of the tomato.  Soak in hot water for several minutes.  Peel away the skin and chopped tomato into bits.
3. Heat wok with some oil, saute garlic and tomatoes until tomatoes are soft. Add some extra oil, pour in beaten eggs.  Leave to fry until edges are a bit firm, the quickly stir mixture with a pair of chopsticks constantly until eggs are cooked.  It should be soft and smooth.
4. Dish up into a bowl, press down and invert onto a serving plate.  Serve hot.