Lemongrass Crabs

Pin It Now!

In Thai cuisine lemongrass is commonly used. Lemongrass has its aromatic citrus flavour with a trace of ginger. It has numerous health benefits especially used in combination with other spices such as garlic, fresh chilies and coriander. Lemongrass has its ability to aid in digestion, pain relief as well as antibacterial and antifungal properties.  

Stir Fry Moringa (Drumstick) Leaves with Sprout

Pin It Now!

We Chinese love stir fry dish. Moringa leaves are great for stir fry since it wilt in few minutes. Along with sprout I added fried egg which gave flavour to this simple stir fried moringa leaves. I prepare this dish by cooking ingredients separately. It is worth the effort when you taste it.

Cantonese Pan Fried Prawns (Kon Jeen Ha Look) 干煎虾碌

Pin It Now!

This is an easy stir-fry prawn dish. The prawns are first seared then coat with aromatic sauce. Thanks to Wendy for sharing such great dish.

Vegetarian Soya bean Paste Pumpkin

Pin It Now!

 

This is another vegetarian dishes I have try with pumpkin. Phong Hong is right the soya bean paste (tauchew) pair really well with pumpkin. For more nutritious meal I added some tofu into this dish.

Anchovies with Rolled Oats and Basil (九层塔)

Pin It Now!

Another savoury dish with rolled oats, this time is using anchovies. I used to cook anchovies with shallots in spicy sauce. Being inspired from Rolled Oats Prawn I add rolled oats into this dish as well. The oats gave lightly crispy and chewy texture to this dish. If you want some quick dish, do give this dish a try!

Rolled Oats Prawn

Pin It Now!

Despite having rolled oats in desserts I love to experiment and use it in savoury dishes. This rolled oats prawn is inspired by cereal prawn dish from Indochinekitchen. By looking at the name I'm sure you know why I named it rolled oats prawn :) Yes I substitute Nestum with rolled oats. I love this recipe as no deep frying required. This rolled oats prawn dish has less oil, high fibre, tastes good and easy to prepare. Sounds great right?

Japanese Ginger Pork

Pin It Now!

I learn this dish from Taiwanese cooking show. It is pretty simple, flavourful dish and healthy too. The amount of oil used is very little. According to chef it is sufficient as long as the coated meat is slightly browned and sealed. Non-stick pan definitely helps a lot! Once the meat is sealed, onion slices is added and lastly seasoning. Sounds pretty easy right?

This ginger pork dish is using basic Japanese seasoning which are Japanese soya sauce, cooking wine and mirin. I’m sure it is pretty easy to get them in grocery shops nowdays. 

Ginger is first grated then extracting the juice. The ginger is only added when about to dish out. If you prefer more ginger pungent add in the grated ginger as well (skip the juice extracting step). Of course you can increase the amount of ginger as recommended too. 

Adapted and slightly modified from TV cooking show

Japanese Ginger Pork
Ingredients:
(A)

9 pieces pork loin (梅花肉;about half of palm size with 1cm thick)
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons corn flour

1 big onion (sliced)

About half thumb size fresh ginger

(B)

3 tablespoons Japanese soya sauce

3 tablespoons Mirin

1 tablespoon Japanese cooking wine

3 tablespoons water (more if prefer more sauce)

*Mix above into a small bowl. Set aside

1 teaspoon sugar (or more to taste)

Methods:
1. Tenderized the pork slices and set aside. Marinate with salt and pepper and leave it for about 15 minutes.

2. While waiting for the marinated pork ready, grates fresh ginger and extract the juice. Set aside.

3. Coat every pork slices with corn flour. Lightly coated is good enough.

4. Heat up a wok/pan. Add in about 1 tablespoon vegetable oil. Arrange the coated pork slices inside the hot wok. Fry till both side slightly browned.

5. Add in onion slices in between the browned pork slices and further cook till fragrant (about a minute). Follow by seasoning. Bring all together and bring the sauce to boil. Taste and adjust the sugar accordingly.

6. Lastly add in the ginger juice and mix well. Dish out and serve with shredded cabbage at the side. Enjoy! 

I’m linking this post to the event, Little Thumbs up organised by Doreen from My Little Favourite DIY and Joe, Bake for Happy Kids, hosted by Alvin from Chef and Sommelier

Stir-Fry Jicama(Jiu Hu Char/鱿鱼炒)-MFF Penang

Pin It Now!

Looking at this recipe recall me of my mother stir fry jicama dish. My mum version is simple with only garlic, dried shrimps and jicama. We usually eat it by wrapping as filing with lettuce (生菜). And mostly have it during festival season. I don't know why? I guess it is great way to finish off the lettuce which usually used for praying.

Since this Jiu Hu Char looks similar with what I used to eat, I keen to try. This version of stir fry jicama is definitely more tasty and flavourful as Jiu Hu is added. 

This is Jiu Hu (Hokkien dialet); 鱿鱼(Mandarin); Dried squid. This size of Jiu Hu costs RM75 per kg. 

There is bigger size and costs RM85 per kg.

It is just great to have it as dishes to go with rice. However I try something new. Used as filling in my Vietnamese rice paper and serve with sweet, sour pickled vegetables at the side. 

Refer here on how to prepare the Vietnamese rice paper rolls

I also use as filling in my burger. 

Recipe adapted with slightly modification from Lena, Frozen Wings

Stir-fry Jicama (Jiu Hu Char)

Ingredients:

(A)

3 cloves garlic, chopped
2 shallots, chopped
60g dried squid, washed and shredded (2 squid as shown in picture)
4 pieces dried mushroom, soaked and sliced
1 piece carrot, shredded
1 medium jicama ( sengkuang), shredded
2-3 pieces cabbage leaves, shredded

(B)

1½ teaspoons salt or to taste
½ teaspoon sugar, or to taste
dash of pepper
1 teaspoon dark soya sauce for colouring
¼ cup water or more if prefer gravy

Methods:

1. Heat up about 2 tablespoons oil in the wok. Sauté garlic and shallots till fragrant. Push one side of the wok. Add in the dried cuttlefish and fry till aromatic, followed by the mushroom and stir fry till fragrant. Add in the shredded carrot, jicama and cabbage and stir fry few minutes.

2. Season with salt, sugar, pepper and dark soya. Add in water and stir fry few more minutes till vegetables cooked. Taste to check the crunchiness of the vegetables. Add more water if you need more gravy.

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