Peanut Noodles (Vegetarian)

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We all know we should have lots of fruits and vegetables in our daily meals. These nutrient rich foods may lower risk for certain health conditions such as obesity and heart disease. Eating any vegetables is good but do you know eating raw vegetables has some additional advantages over cooked vegetables?

Carrot and Cucumber Salad

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A friend shares her way of prepare raw salad at home. The main ingredient in seasoning is lemon juice. I was surprise with the simple seasoning raw salad can turn out so good. Hope you give this recipe a try!

Jiu Hu Eng Chai (Cuttlefish Salad with Water Convolvulus)-MFF Penang

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I saw this salad in Rasa Malaysia under An Insider's Guide to Penang Hawker Food. In Malay it calls Sotong Kangkung. This salad contains blanched cuttlefish and water convolvulus. They are tossed with prawn paste, chili, sweet sauce which similar to rojak sauce but less pungent. Sprinkle top with sesame seeds and grounded peanuts. 

This cuttlefish has been soaked in alkali water. It costs RM18 per kg. Pretty easy to prepare. Just wash and cut into bite size.

Since processed cuttlefish is easy available it is easy to prepare Jiu Hu Eng Chai. The only cooking involved is blanching cuttlefish and water convolvulus. If you are cuttlefish lover do give this salad a try. 

Another star ingredients is this Hae Ko (虾膏);Prawn paste. I love it!

Adapted and slightly modified from Lily’s Wai Sek Hong
Jiu Hu Eng Chai (Cuttlefish Salad with Water Convolvulus)
Ingredients:
(A)
1 processed cuttlefish (about 260g; bought from wet market)
A bunch of young water convolvulus (kangkung)

(B) Sauce
4 tablespoons Hoi Sin sauce
3 tablespoons Hae Ko (black prawn paste; 虾膏)
2 teaspoons sambal belacan (refer below for recipe*)
1 teaspoon sugar or to taste
1 Calamasi (limau kasturi )
*Mix together

(C) topping
Some toasted sesame seeds
Some ground peanuts

*For making Sambal belacan
Pound or blend 50g of fresh red chilies together with 2 teaspoons of toasted belacan. Mix with Calamasi juice. Store in airtight container and keep inside fridge for future consumption.

Methods :
1. Washed water convolvulus and pluck into bite length size. Set aside. Cut the processed cuttlefish into bite length size too.

2. Heat a pot of water and when water comes to a boil, blanch the water convolvulus till turn dark green (less than a minute) and remove.

3. Then, Blanch cuttlefish for about 2-3 minutes (thick slices take longer time) and remove.

* Do not overcooked cuttlefish as the texture will turn rubbery.

4. Preparing the sauce. Mix all together in a mixing bowl till well combine. Taste and adjust accordingly.

5. Serving by placing cuttlefish on top of water convolvulus. Pour the mixed sauce and sprinkle with sesame seeds and ground peanuts. Serve immediately. Enjoy!

I am submitting this post to Malaysian Food Fest, Penang Month hosted by Alan of Travellingfoodies

Somtam (Papaya Salad)- MFF Kelantan

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Thailand is close neighbour with Kelantan state. Therefore some of the cuisine has Thai influence such as this Somtam. Somtam is a spicy green papaya salad. It is made with shredded unripe papaya, chili, bean and lime. It is prepared by pounding the vegetables together in a mortar. By doing so it helps release the flavours and juices.

I saw this recipe from Kakna, Cubarecipebaru which I believe is more on Kelantanese style. Since no sugar is added this papaya salad is more on salty side and of course spicy (quite a lot chili used, I reduce to 4 instead of 10 pieces). I love the overall taste and texture, crunch and flavourful. With all these humble ingredients it creates big flavour in a plate! If I made again I will add some palm sugar/ sugar and reduce or omit the long bean. Quite odd having it raw :P

Adapted and slightly modified from Cubarecipebaru

Somtam (Papaya Salad)
Ingredients:
¼ unripe papaya (mine is small, about ½), shredded
¼ carrot, shredded
½ tomato. thinly sliced

4 shallots, cut into half
4 bird chilies (more if prefer more heat)
2 tablespoons dried shrimps, washed and toast on pan without oil
4 tablespoons roasted peanut
2 long beans, cut about 1½ cm long

2 limau kasturi, cut into half
1½ tablespoons fish sauce

Methods:
1. Place shredded papaya, carrot and tomato in a mixing bowl. Set aside.

2. Place shallots, chillies, dried shrimps, peanuts and long beans in a mortar. Crush lightly.
*Randomly pick some from each and crush lightly to release flavour. I do it in batches.

3. Combine lime juice and fish sauce. Toss all ingredients together in mixing bowl evenly. Serve!

I am submitting this post to Malaysian Food Fest, Kelantan Month hosted by Gertrude of My KitchenSnippets

Tomato Black Bean Salad

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I love black beans. I used to cook more and keep in freezer for later used. I can have it as snack. So why not using it in salad? Here comes the easy black bean salad pair with tomatoes.

From Vivian Pang Kitchen

Tomato Black Bean Salad

Ingredients:
150g cooked black beans
2 tomatoes, cut into small cubes
2 shallots, thinly sliced
1 big chili, thinly sliced
2 bird chilies, thinly sliced
Handful of coriander, cut

~dressing
Juice from 2 limau kasturi
1 tablespoon sugar
1 tablespoon rice vinegar
1 teaspoon soya sauce

Methods:
1. Mix the dressing till sugar dissolve. Set aside.

2. Mix all salad ingredients into mixing bowl. Pour in dressing and toss to combine. Serve!

~Note
I use dried black beans and cook with pressure cooker. Here what I did.
1. Rinse black beans to clean. Then soak dried beans in salt water overnight.
* add ½ to 1 teaspoon salt in water

2. The next day, pour away salt water. Rinse 1-2 times to get rid of salt.
- Put into pressure cooker. Add enough water to cover the beans and cook for about 20 minutes or till soft.

*adjust the time according to your pressure cooker

I am submiting this post to 

~Little Thumbs Up event organised by Zoe from Bake for Happy Kids and My Little Favourite DIY with ‘Tomato’ as March theme

Pineapple Salad with Crispy Herbed Chicken Fillet

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I like to support my friends Doreen from My Little Favourite DIY and Zoe from Baking for Happy Kids for their event, Little Thumbs Up! Each month one ingredient is nominated and that will be the ingredient to be used in the recipes for blog posting. For February month, pineapple is the star ingredient which I think is chosen at the right time! In Hokkien dialect 'Ong Lai' sounds like 'good fortune come' and I'm pretty sure most of us have pineapple around for coming Chinese New Year. Since I'm going to 'Balik kampung' I make something quick with pineapple. I prepare this simple pineapple salad to go with crispy chicken fillet. I added easy available fruits, mandarin orange too. For more texture I used smoked shrimps. If can’t find, feel free to substitute ingredients that you like.

I like to have salad with fried food. Therefore I’m sharing herbed chicken fillet as well. I use both cornflour and rice flour together with oregano as flavouring. You can replace with bread crumbs and any herb you prefer.

Ingredients:

~Salad

(A)dressing

1 tablespoon sugar

1 tablespoon rice vinegar

½ teaspoon salt

½ teaspoon light soya

* mix together till sugar melt. Set aside

(B) fruits and vegetables

200g pineapple, cut into cubes

2 shallots, slice thinly

2 mini mandarin orange, peel and break into sections

1 big chili, slices thinly

1 chili padi, slices thinly (more if prefer more heat)

1 stalk spring onion, cut

1 bunch of corriander leaves, cut

~Chicken Fillet

300g chicken fillet, cut breast meat diagonally into fillets, about ½ cm thick

(A) marinate

1 egg white

1 teaspoon salt

½ teaspoon pepper

(B) coating

¼ cup cornflour

¼ cup rice flour

1 tablespoon dried oregano

*mix together and set aside

Handful of smoked shrimps

Oil for pan-frying

Methods:

1. For pineapple salad, mix the dressing with all the fruits and vegetables. Keep in fridge while preparing chicken fillet.

2. Marinate fillets and set aside for 5-10 minutes. Coat fillets well with flour mixture till finish.

3. Add oil into hot wok. Lower heat to medium-low, arrange fillets inside wok. Pan-fry till golden brown. Dish out and place on kitchen towel to drain excess oil.

4. Serve with sweet, sour and spicy refreshing pineapple salad. Enjoy! 

I'm submitting this post for this month :

~Made with Love Mondays hosted by Javelin Warrior's Cookin w/ Luv

~ Recipe Box#32 hosted by Bizzy Bakes

~See Ya In The Gumbo hosted by Ms. enPlace

~ Little Thumbs up organised by Doreen from My Little Favourite DIY and Bake for Happy Kids, hosted by Bake for Happy Kids 

Yee Sang 鱼生

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Yee Sang is a popular festive dish contains variety of colourful prosperous ingredients which usually served on the 7th day of Chinese New Year. These ingredients are tossed together with a sweet dressing and raw fish. Now days raw salmon and smoked salmon are commonly used. The act of tossing the salad together symbolises ushering of prosperity and abundance for the New Year. 

After comparing Yee Sang dressing recipes I found mostly use plum sauce as main ingredient. The salads and condiments are pretty much same. Since plum sauce comes in bottle, it is hassle free to make own dressing. After knowing how to prepare I think I won't order anymore from restaurant :D I'm glad I can prepare Yee Sang in my kitchen.

Ingredients:
fresh fish fillet, salmon or any white fish of your choice

(I used salmon, not shown in photos)

~Vegetables

Carrot, peeled and julienned
Daikon, peeled and julienned
Cucumber, remove seed and julienned
Big red chilli, remove seed and julienned
Shallots, peeled and slice thinly
Coriander leaves, cut 
Spring onion, cut
Homemade pickled ginger
Candied ginger(store bought)

*It will be great if adding pomelos or grapefruits

~Condiments

Fried wanton wrappers (cut wrapper into strips and fry)

Toasted peanuts

Toasted white sesame seeds

Dressing adapted and slightly modified from Adam Liaw

~Dressing

75g plum sauce

1 tablespoon honey

juice of 2 limes

1/2 tablespoon soy sauce

1 teaspoon sesame oil

2-3 tablespoon shallot oil

*add together and mix well

¼ teaspoon five spice powder

¼ teaspoon pepper

Methods:

1. Arrange all the ingredients into sections on a large serving platter.

2. Make the dressing by whisking all the ingredients together.

3. When about to serve, pour dressing over the salad. Sprinkle five-spice powder and pepper. Add in fried wonton wrappers, toasted peanuts and sesame seeds. Dinners simultaneously toss the salad high with chopsticks.

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia of Nasi Lemak Lover

Tomatoes in Sour Gravy (Air Asam Tomato)

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I like salad. I used to have salad with main course. This tomato in sour gravy caught my attention after read from Wendy blog. It is actually perfect side dish to go with Nasi Daging Kedah. Since I do not take beef I just prepare the tomatoes salad to go with sambal ikan bilis (anchovy). It goes very well! Do try as it is really very appetite salad!
 
Adapted from Wendy
Ingredients:
1 red onion, sliced
1 tsp finely sliced bird’s eye chilli
3 Tbsp lime juice
2 Tbsp sugar
½ -3/4 tsp salt
1 Tbsp fish sauce (omit)
1-2 Tbsp vinegar (or more lime juice)
1 tsp finely minced torch ginger bud(omit)
2.5 cups diced tomatoes  

Methods:
1. Mix sliced red onion with lime juice, sugar, salt, chilli and fish sauce. Let it sit for 1 hour.

2. Taste it and adjust with vinegar and more salt if needed. It should be sourish, spicy and a saltiness level that is just right (not oversalted).

3. Just before serving, mix in minced torch ginger and diced tomatoes. Serve!
*main side dish to go with Nasi Daging Kedah (beef rice).

I'm submitting this post to MFF Kedah Perlis Month hosted by Wendy, Table for Two.

 

 

Midin Salad with Smoked Shrimps-MFF Sarawak #2

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Midin is very common type of fern available in Sarawak. It is very popular and usually fried with shrimp paste (belachan) or anchovies (ikan bilis). It is a must ordered dish when you visit Sarawak.
 

 

This is midin. Don't they look like paku? Do click here to find out what difference between them.
 
I ordered midin salad in one of the restaurant here. It was quite nice! Instead of having midin stir-fried why not try salad version :D

 

 

 

I added some smoked shrimps for crunch texture. Do they look like dried shrimps? I bought this from wet market. Local call them smoked shrimps. It actually like dried shrimps but come in whole and bigger in size. The local have them as snack. Just wash it and they are good to pop inside your mouth! It tastes sweet with the fragrant of dried shrimps. The texture is harder with some crunch compare with ordinary dried shrimps. It quite nice! Instead of having as snack I toss into my midin salad.

 

Here what I have in my salad.

Ingredients:
~salad
1 bundle of midin
Capsicum
Carrot
Bombay onion
Handful of smoked shrimps
 

 

~Salad dressing
Lime juice
Vinegar
Sugar
Soya
Chili sauce
Sesame oil
* adjust according to your taste.
 
Methods:
1. For midin, discard the older stalks and leaves. Keep the curled leaf stalks and young leaves. Wash to get clean. Drain and set aside.
 
2. Bring a pot of water to boil. While waiting for the water to boil, get another bowl with ice cold water. Cook the midin in hot water for a minute or so. Drain and immediately put into ice cold water to stop from further cooking.
* do not overcook as it will lost the crunchiness of midin.
 
3. Drain away the cold water and prepare other vegetable for the salad. Cut carrot, capsicum and onion into thin slices.
 
4. Mix all the salad dressing well. Pour into the vegetables and smoked shrimps mixture. Toss well and serve!

 

I am submitting this dish to Malaysian Food Fest, Sarawak Month hosted by Sharon of Feats of Feasts.

 

Eucheuma Seaweed/ San Hu Chao (珊瑚草)

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You might wonder what are this? I have the 1st impression like you when I first seeing it. After some introduction from the shop owner I decided to buy and try. It was many years back ago, the 1st year I'm in Kuching, Sarawak. After finish that packet I totally forgot about it until recently a neighbour of mine present it to me. 

 
I was told by my neighbour how to prepare but don't really know its name and nutritious value. Thanks to Facebook friend, Jessie Oi for telling me its name. After some Internet searching here is some information about it.
 
This is Eucheuma Seaweed or San Hu Chao (珊瑚草) in Chinese. It has another beautiful name calls Sea Bird Nest! This seaweed is rich in enzyme nutrients, collagen and mineral substance, calcium, magnesium, iron, potassium, phosphorus, sodium and multitude fibre and jelly form proteins. It is very good for skin care, vegetarian diet and daily fibre diet intake. It definitely very nutritious for ladies!
 

Eucheuma Seaweed is commonly used in making soup, salad, varieties of cooling desserts and pudding. It comes in dried form as shown. It is very hard and need to be soaked at least 5 hours before used. During the soaking period you might need to change water 2-3 times. As advised by neighbour I added few slices of ginger to get rid of the fishy smell.
 

 

This has been soaked overnight. It is easy to be broken. The texture is still crunchy. It is tasteless after the soaking and washing process. Just drain away the water and serve raw together with your favourite salad!
 

Here what I have in my salad.

Ingredients:

~Salad

Chinese lettuce
Capsicum
Carrot
Tomato
Coriander
Bombay onion

Eucheuma Seaweed (soaked and washed)
 
~ dressing
Lime juice
Vinegar
Sugar
Soya
Chili sauce
* adjust according to your taste.

Method:

Cut all vegetables into your desired size. Mix all the dressing. Toss well before you serve. Enjoy!

Want to find out more about this amazing Sea Bird Nest? Do visit here.

I'm sharing this post at :

 

~Muhibbah Malaysian Monday hosted by 3 hungry tummies

 

~Made with Love Mondays hosted by Javelin Warrior's Cookin w/ Luv