MALAYSIAN LOCKDOWN MEALS [14]

I am sharing another dish with only a few ingredients but both are awesome. Dish 21 is a vegetarian dish which is savoury with a tinge of sweet and sourish tastes that is appetising. Gives flavour to the fried ingredients tempe, firm beancurd and Ladies' fingers. Aromatic with the use of curry leaves. 

Dish 21 is adapted from VegePapa Youtube Video with some modifications [Here]

Dish 21 - Fried Tempe Taukwa With Curry Leaves

Ingredients

1 piece firm beancurd - cut into 1/2 cm thick slices

1 piece tempeh - cut into 1/2 cm thick slices

2-3 Ladies' fingers - sliced slantwise

1-2 sprigs curry leaves

2-3 small red and green chillies - cut small pieces

some fried grated coconut

Juice of 2 calamansi limes

Seasoning

2 tbsp light soy sauce

1 tbsp sugar

2-3 tbsp water

1. Pan fry sliced Ladies' fingers until dry.  Dish up.
2. Fry beancurd pieces and tempeh separately until golden brown and slightly crispy.  Remove, set aside.
3. Remove excess oil, leaving some to saute curry leaves and small chillies until aromatic.  Add in sugar, then soy sauce and water.
4. Bring to boil.  Combine the fried ingredients with the sauce.  Continue to fry until sauce is almost dry.  Sprinkle fried grated coconut.
5. Dish up.  Drizzle in juice of calamansi limes before serving.

MALAYSIAN LOCKDOWN MEALS [13]

A very simple tofu dish but it is surprisingly delicious to eat with rice or porridge.

The sauce tastes savoury, slightly sourish and aromatic.  Healthy and light dish for meatless meals.

This recipe is only for 1 piece tofu.  You can increase the portion and the sauce according to your requirements.

Dish 19 - Fried Tofu in Fragrant Sauce

Ingredients

1 piece tofu - cut into quarter, then cut into half to obtain 8 pieces

some chopped ginger and garlic

some chopped red chillies

some chopped spring onions

Seasoning [combined]

1 tbsp each light soy sauce and oyster sauce

1 tbsp black vinegar

1/4 tsp salt and sugar

1 tsp cornstarch

several tbsp water

1. Heat a non stick pan with some oil.  Put in the tofu pieces to pan fry until golden brown on both sides.  Sprinkle some salt over tofu for extra taste.
2. Push aside fried tofu, add in chopped ginger and garlic and some spring onions.  Saute until aromatic.  
3. Pour in combined seasoning sauce.  Add some extra water.  Bring to boil for several minutes until sauce thickens and coat the tofu pieces nicely.
4. Taste to adjust seasoning.
5. Lastly, add in chillies and remaining spring onions.
6. Dish up to serve.

 

Next is another homey, delicious and healthy dish suitable for the family during stay home time😁😁😁.  Light and easy which only requires an assortment of ingredients in small quantity.

Dish 20 - Stir Fry Celery with Eggs

Ingredients

2 stalks of celery - cut slantwise

2 dried mushrooms - soaked and cut strips

1/2 small carrot - sliced and cut strips

1/2 small green capsicum - seeded and cut strips

2 eggs - lightly beaten with some salt and pepper

1 tbsp oil

Seasoning

oyster sauce, pepper and salt

some cornstarch water for thickening

1. Heat oil in wok, fry beaten eggs to make omelette until golden on both sides.  Cut into pieces.  Dish up.
2. Add some oil to wok, fry mushrooms until aromatic, then add in the celery, carrots and capsicum.  Stir fry to cook the vegetables.  Add in seasoning and some water.  Bring to boil and add in fried eggs. 
3. Mix well and thicken with cornstarch water.
4. Dish up to serve.

MALAYSIAN LOCKDOWN MEALS [11]

Considered lucky for us, though Stay Home for MCO, we had a thoughtful neighbor we gave us some local Penang durians. It is also very convenient for us to get fresh eggs sent directly to our doorstep by another neighbor who sells eggs at the market. No reason why I cannot bake a cake. So this is the Durian Sponge Cake which I baked to share with the neighbor and for myself. 

This cake is light and fluffy with the pungent aroma of the durian to durian lovers.

Dish 18 - Durian Sponge Cake

Dry Ingredients 

120 gm plain flour

Wet Ingredients [1]

50 gm durian flesh 

30 ml corn oil

1/4 tsp salt

Wet Ingredients [2]

4 eggs 

90 gm castor sugar

1/2 tsp lemon juice or white vinegar

1. Mix durian flesh, corn oil and salt together.  Set aside.
2. Break eggs into a mixing bowl, add in sugar and lemon juice or vinegar.  Whisk eggs until creamy light and fluffy.  
3. Fold in sifted flour in 3 batches, lightly fold each addition.  Do not overmix batter.
4. Scoop 5-6 tablespoons of egg mixture into durian mixture.  Mix until well combined.
5. Then mix [3] and [4].  Lightly mix until well combined.
6. Pour mixture into a 6 of 7 inch square tin [lined with parchment paper].  Tap on table top several times to release trapped air.
7. Baked in preheated oven at 150 degrees C for 45-50 minutes.  Test with a skewer before removing cake to cool on a wire rack.  The cake is done when skewer comes out clean.
8. Sliced to serve.

MALAYSIAN LOCKDOWN MEALS [9]

I was able to get a whole yam [about 800 grams] from the supermart for below RM10.00. This whole yam is enough to cook a few dishes such as Yam Rice, Yam Noodles, Stir Fry Yam with Chicken, Yam and Sago dessert etc. It is long list as yam for these dishes is not a main ingredient. Moreover, cut yam can be stored in the freezer and keeps well for sometime.

This Yam Rice recipe is an easy one to cook up as all the ingredients are mostly available in an oriental kitchen.

It is awesome, the rice is so tasty, while the yam pieces are soft and aromatic. Even better to serve with a bowl of vegetable soup.  You can either steam the rice or cook it in the rice cooker.

Dish 15 - EZ Steamed Yam Rice with Chinese Sausage [Lap Cheong]

Ingredients

[serves 2-3]

200 gm rice - washed and drained

150 gm yam - cut cubes

1 Chinese sausage [lap cheong] - wrapper removed and cut cubes

2 dried mushrooms - soaked and cut cubes

1 tbsp dried prawns - rinsed and coarsely chopped

4-5 shallots - peeled and sliced thinly

250 - 280 ml water [can add the water from soaking of the mushrooms]

1-2 tbsp cooking oil

spring onion - chopped

Seasoning

1/2 tsp salt

1 tsp sugar or 1-2 dashes of msg

1/4 tsp pepper

1 tbsp each light soy sauce and oyster sauce

some dark soy sauce for colour

1. Heat oil in a wok, saute shallots until golden brown and crispy.  Remove the crispy shallots into a plate.  Set aside.
2. Using the same wok, add in mushrooms, dried prawns and lap cheong.  Stir fry until aromatic.  Add in yam cubes, continue to fry for several minutes.  Reduce heat to low.  Add in rice and seasoning ingredients.  
3. Continue to stir fry for several minutes to mix well and the rice is evenly coloured.
4. Dish up onto a steaming tray or rice cooker.  Add in water and some crispy shallots, stir to mix well.
5. Steam rice for 40-50 minutes [halfway, stir to ensure even cooking] or cook rice in the rice cooker as usual.
6. Off heat, leave for 5 -10 minutes before fluffing up to serve.
7. Garnish with spring onions and crispy shallots.