FRIED VERMICELLI WITH CANGKUK MANIS

Cangkuk manis or Sauropus androgynus in english is one of sarawakian favourite local green. 
This was my 1st attempt to make this as I'm not satisfied with what I've ate at the stall.it's RM6/plate and not as I expected (the taste)....hehehe...so I decided to tried it out and....yummmy...it's cheap, delicious and the most important thing is..it's simple..as simple as abc...

now lets look at the main igredients:

1. theSauropus androgynus/cangkuk manis/cekur manis (need to crush it 1st ya)

pic..taken from google search

2. an egg and minced garlic

3.  some minced pork

4.  some fish sauce (x skip this as it will give you the special flavour)

5.  some powder chicken stock

6. salt to taste

** not to forget, a packet of fine vermicelli(halus punya) RM1.30/pckt  :)

method:

1.  Heat wok, put in the garlic and egg.  stir a while.

2.  Pour in the pork,stir and then throw in the cangkuk manis and stir till it turn "soft" .

3. Put in the vermicelli, fried it.

4.  add in the fish sauce, salt and chicken stock.

5.  Fried till it dried up.

** remember, the fish sauce itself is salty already, so not to put too much salt.

MIXED TOMYAM SOUP

INGREDIENTS:

800ml chicken stock/water

4 tbsp tomyam paste

3 lemon grass (knock/ketuk)

1 big onion( i use1 medium bombay onion)

6 kafir lime leaves( tear the leaf before put in the pot)

1-2 tomato

lime juice

some beef

some chicken

some prawn

1 packet needle mushroom

some carrot

sugar

powder chicken stock

some red chilies(knock)

method:

1.  Boil the water/chicken stock.

2.  Put in the onion, lime leaves, lemon grass.

3. After few mins, put in the rest of the ingredients and the tomyam paste(add more paste if not enough).  Leave 2-3 lime leaves

4.  Serve hot with rice or vermicelli.

HOMEMADE TOMYAM PASTE

Blend all these ingredients:

10 red onion
30 dried chilies - soak with hot water  
2 inch galangal (lengkuas)
3 lemon grass
1 ripe tomato
1 inc belacan/shrimp paste – burn on fire for awhile/dibakar
5 keping asam gelugur/Garcinia atroviridis (soak then cut into smaller pieces before blend..pour the water to soak the asam into blender)

method:
1.  Heat oil and cook all the ingredients.
2.  Keep stirring to prevent the paste from burning.
3.  Add in SALT and enough SUGAR.  (sugar help lessen the spiciness)

almost done, just a little bit longer  :)

4.  Cook till oil started to surface and the oil turn red.

look at the colour..hehehehe

**keep the extra paste in container & use to cook other dishes such as, stir fried tomyam chicken, tomyam vermicelli noodle etc.

SPICY CHICKEN BREAST

(2-3 PERSON)
INGREDIENTS:
1/2 chiken breast cubed
3 dried chilies( soaked & diced)
5-6 red chilies
minced ginger
some black vinegar
sugar
salt
corn flour
spring onion
sesame oil
water
sesame seed (pan fry without using oil till a little brown, set aside)

method:
1.  Mix the chicken with some(jz abit) salt and corn flour.
2.  Deep fry the chicken and toss.  Set aside.
3.  Heat wok and stir fry the ginger, chilies in sesame oil till fragrant.
4.  Put in the chicken. Add in some water, let it simmer for a while.
5.  Add in the rest of the ingredient accept the spring onion.
6.  When almost done, put in the onion and after 1 minutes, serves on plate.
7.  Sprinkle the sesame seed before serving.

红酒面线MEE SUAH

Normally I'll only cook and eat the mee suah on 1st day of CNY and on birthday.  :)
Purpose cook this for a friend who want the recipe .  No fuss as all the ingredients are available at home.

ingredients:

1/2 ayam kampung (local chicken)

8 slices old local ginger

10cm old ginger (pound & take the juice)

few dried mushroom (sock & clean, throw the stem)

1 tbsp ang chow(optional)

red wine

1/2 pot of boiling water (depend on how much is your chicken)

method:

1.  Heat the wok, por the oil and stir fried the sliced ginger for a while.

2.  Pour in the chicken. Fried.

3.  Then put in the mushroom. Stir fried again.leave it for 1-2 mins, close the lid.

4,  Then put in the ang chow. stir fried for 1 mins.

5. Transfer all the chicken into the boiling water & cook till the chicken is soft and tender.

6. Add in some salt, not too much as the mee suah itself is salty.

7.  Add in the ginger juice and the soup is done.

8.  To cook the mee suah, boil some water in the wok/pot.  Put in the mee suah ( i put 3 pieces for 2 person)

9.  Stir the mee suah , must stir to prevent lumpiness in the mee suah.

10.  In a bowl, pour in some chinese red wine.

11.  Pour the soup before u put in the mee suah.

12.  Put in the mee suah and some mushcroom & the chicken and it's done.

HOMEMADE CHUNKY BBQ FISH FLOSS

Well, actually it's not that chunky anyway..hehhe.. I guest many of us will have a lot of left over after BBQ , especially the fish..  DON'T throw away or reheat it.. I figured out a new way to "settle" the BBQ fish.  It's easy and everyone will be able to do it.  And believe me, you'll love it.  :)

Ingredients:

left over bbq fish/grilled fish  (around 2-3 fish)

lots of ginger( around 5-10cm)*

1 whole big garlic*

4-5 lemon grass (white part)*
10 chilies *( put more if prefer spicier)
1 1/2 tbsp pepper
1 1/2 cup of oil
salt.

methods:
1.  Use the mortar and pestle to finely pound all the * ingredients. set aside.
2.  Carefully pick put the fish bones, throw away the head and tail.
3.  Slightly scattered the fish so that not in the big chunk.
4.  Heat the oil.  Add in the pounded spices.  Stir till fragrant.
5.  Add in the fish and keep stirring using medium heat till the fish dries up.
6.  Add in the salt, powder chicken stock and pepper.
7.  Keep stiring or u can leave for a while using small heat or fire and till the fish become a little flossy..
  (refer to the pics)
8.  Enjoy it together with rice.. yummy...

干捞面(mee pok) mee pok kolok

Its easy,fast & cheap to make your own mee kolok..today I used mee pok.  You can use any dried mee.

Ingredients:
oil
soy sauce
some minced meat
some minced garlic
some chopped minced onion
dried mee pok (2 pieces for a person)

method:

1.  Heat oil.  Put in garlic.

2.  Stir a while till fragrant use medium heat.

3.  Put in the meat and stir fried till cook.  Set aside.

4.  Take 1 1/2 spoonful of the oil and put in a plate.  

5.  Add in soy sauce (  i used sweet soy sauce), salt & pasti sedap (powder chicken stock).  Then set aside.

6.  Boil some water..put in the mee pok into boiling water, stir.

7.  Toss the mee, put in a bowl of cold water, toss.

8.  Then toss again in the hot water,

9.  Toss dry and put in the oil. 

10.  Mix well before pour the meat and spring onion on top.

叉烧肉 non bake char siew

Have always wanted to make this char siew since I saw a recipe after googling for non bake char siew...but i'd change a bit..

Ingredients:

I agak2 only the  measurement.  :)

1 piece of pork belly (around 600g)
garlic paste ( i blended 6-7cloves garlic)
some sugar
some light soy sauce
some dark soy sauce
salt
3 drops of red colouring ( i x put)

method:
1.  wash the pork belly.  Pat dry and mix all the ingredient together & marinate for at least 3 hours or overnight.( I marinated mine 6 hrs..the longer the better :)  )

2.  After that, take pork out and set aside and pour marinate into a wok. Bring to a boil.

3.  Add in pork and bring to boil again.
4.  Then lower the heat to medium..cook the belly till the sauce has thicken.
5.  Do turn the pork a few times while cooking, to ensure it's evenly cooked.
6.  Braised for 45 mins - an hour.
7.  Take out the pork, set aside and slice.

8.  As for the remaining sauce, you can serve together by pouring on the sliced meat.

** taste the sauce to adjust the sweetness you prefer.



 Baking Mum’s Non-Bake Char Siew  recipe  :)

500 gm pork (wu hua) 
70 gm sugar
¾ tsp salt
1 tbsp light soy sauce
1 tbsp dark soy sauce 
300 ml water
a little red colouring powder
2 tbsp oil

Method: 

Mix sugar, salt, light soy sauce, dark soy sauce, water and colouring in a mixing bowl.
Add in pork and marinate for at least 4 hrs.
Pour seasoning sauce in a pot and bring to a boil. Add in pork and let it boil.
Lower fire and simmer meat until tender and sauce thickens.
Lastly add in oil so that surface of char siew will be glossy.

PUMPKIN SHOOTS WITH BABY CORN AND PRAWN炒煮南瓜藤

Just like this simple dish very much, especially when the shoots were freshly plucked & cook immediately after that.  Very sweet  :)

Ingredients:

some pumpkin shoots

some bb corn

After removed the hard part..rubbed the shoots like the pic above..drain the water

6 medium saiz prawn

some minced garlic

1.  Stir fried the garlic and prawn for a while.

2.  The put in the bb corn.  Stir fried a while.

3.  Lasty put in the shoots and some water.

4.  Add salt to taste.

Crispy Yet Juicy Fried Chicken

INGREDIENTS:
2 chicken thighs (cuts)

*to marinade
2 tbsp white pepper (can add more)
1 egg
1/2 cup of buttermilk(milk+ 1/4 lemon juice)
1/2 tspn hot sauce(tobasco)
salt
powder chicken stock

1/4 cup flour
1tbsp corn flour

method:
-just mix all ingredient together with the chicken and marinade for 2 hrs or over night..

before frying..
- heat oil ( i use shortening as there're lots of shortening left )

- thinly coat the marinade chicken with mixture of corn flour ( add some white pepper & salt in the conr flour, mix well)

When it's done...wow..nice, crispy & juicy <3

糟菜粉干(汤)

Yesterday, I fried the rice vermicelli..so today I decided to cook soup..as i promised my lil sis..hehehe...to lure here come over my place...hahaha..

Still using the same main ingredients,

THIS RECIPE IS FOR 2-3 PERSONS

A) Vermicelli
* soak till soft
* boil for 2 -3 mins, drain
* toss in cold running water
* set aside and place in individual bowl like below

B) Zao Cai

* wash of the red yeast

* drain/squeez of the water

* chopped

* i used one small soup bowl

C) other ingredients (depend on one preference)

2 large tomatoes, minced garlics, the zao cai just now

meat balls, minced meat, fresh fish flesh(cubed)

** you can also replace the meat balls with fish balls,  minced meat with sliced pork/chicken, fresh fish flesh with fish cake.

*  AND SOME WHITE VINEGAR (OPTIONAL)

METHODS:

1.  Stir fried the meat & garlic till cook.

2.  Pour in the zao cai (vege) stir fried till fragrant.

3.  Then add in the fish flesh..stir slowly so that the flesh don't break.

4.  When the fish turn white(no more red), add in the hot water for about 800ml(estimated). 

5.  When the soup started sizzling, put in the rest of the ingredient, except for the vinegar.

6.  Let them boil for a while/till the meat balls are cook.

7.  Taste the soup, if it's not sour enough, add in some white vinegar..

* This noodles should taste sour .:) enjoy

豆鼓蒸排骨steam ribs with salted black bean

豆鼓蒸排骨steam ribs with salted black bean

For 3 persons

soft Pork ribs (estimate for 3 person

1 tbsp corn satrch

1/2 tbsp sugar *
1/2 cup white wine *
1 tbsp dark soy sauce *
1 1/2 tsp powder chicken stock *
2 tbsp sesame oil*
2 tbsp salted black bean ( washed)*
ginger(thinly sliced)
garlic(chopped)
salt

Method:
1.  Clean the ribs, add in salt. Mix
2.  Add the con starch.  Mix well.
3.  Then add in the rest of the ingredient except the sesame oil.  Mix thoroughly.
4.  Por the sesame oil on the ribs before steaming.
5.  Steam for 20 mins or till cook.

Tips:  It's cook when u can see the bones sort of popping out  :)

or you can refer to this video:..slightly different but still very easy  :)

干炒糟菜粉干 FRIED TONG KOU RICE VERMICELLI WITH MING QING ZAO CAI

I love this dish...super like, love it too in soup :)  ..One of the foo chow traditional food .

Ingredients

the rice vermicelli and the zao cai( i used only 2/3 of the rice vermicelli

this is what it looks like~the zao cai

** you need to wash of the zao cai before chopping it ..after chopping, keep the extra into the container and put it in the fridge or freezer.

this is it after clean & chopped (1 small bowl in this recipe)

**soak the rice vermicelli till soft before put into boiling water for 2-3 mins and drain..put into cold water(just "air paip") and drain.

after boiling and drained

**these are the rest of the ingredients:  for this recipe, i x put the egg :)

pork, chicken breast &garlic..u can put in prawn or other seafood that you prefer :)

methods:

1.  Heat wok, make sure its hot enough..put in the meat..stir for a while then put in the garlic. ( I put garlic after the meat to prevent them to burn as u need quite high heat to fried this dish)

2.  Then, pour in the "zao cai", stir for a while/till fragrant.You can smell the nice smell from the vege.. soury.

3.  Make sure the meat is cooked before you put in the rice vermicelli..

4.  Blend well in the wok and add in some chicken stock (powder) and salt before serving.