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Friday, June 23, 2017

EZCR#98 - MEAT AND CARROTS STEW

These days, I have been preparing simple and easy dishes for the family.  There is really nothing great to shout about  these dishes but these recipes do come in useful  especially when  prices of  food ingredients are increasing beyond our control and during our busy days.
For an average family, one cannot be serving food fit for fine dining all the time.  This is when homey and comfort food are most welcome and much easier for the cook at home who often has to face these problems.

This dish has only a few main ingredients and easy to prepare yet the end result is awesome.  The meat pieces and carrots are very tasty and the sweet, savoury sauce is appetizing with plain white rice.
It can also be prepared earlier and just needs to be warmed up before serving.

Ingredients
200 gm pork meat [shoulder neck meat] -  cut big cubes
1 small red carrot – peeled and cut wedges
1 small white carrot  - peeled and cut wedges
1 yellow onion – peeled and cut into squares
2 star anise
Some blanched broccoli florets [optional]
½ tbsp cooking oil
Seasoning
2 tbsp tomato sauce
1 tbsp wine and light soy sauce
½ tbsp chilli sauce
200 ml water

  1. Heat oil in a non stick wok, sauté onions until aromatic and add in meat pieces and fry until brown.
  2. Add in carrots and stir anise.  Stir to mix well, then add in seasoning.
  3. Stir to mix well before adding water gradually in between cooking.
  4. Bring to boil, then simmer until meat is tender and sauce is reduced. 
  5. If adding broccoli, cover to cook for 1 minute then dish up to serve.
  6. Garnish with some spring onions.

Thursday, June 22, 2017

SWEET AND SOUR FRESH TOFU SKIN [TAUPAU]

If soya products are your favourite cooking ingredient, then do take a look at the list of recipes in my blog which I have labelled 'Soya'.   As I have mentioned repeatedly, I love soya products from dry to fresh and frozen ones [soft and firm beancurd, tofu puffs, beancurd skin, frozen tofu skin etc].
Fresh tofu skin [taupau] is one of them.  It can be cooked with various sauces and the end result is never disappointing so long as they are fried until golden brown and firm.  They can be braised with other ingredients and sauces.  They are 'Awesome'.

This is is basically the same as some of my previous recipes on fresh soya skin but I have added other ingredients like capsicum, onions and tomatoes into the sauce. It's tasty and nice.  A healthy dish suitable for the old and young.

Ingredients
[serves 3]
6 pieces of fresh soya skin - pan fried until golden brown [keep whole or cut into halve]
1 tomato - diced
1 small green capsicum - diced
1 onion - peeled and diced
1 red chilli - seeded and diced
some toasted white sesame seeds for garnish
Seasoning Sauce
2 tbsp tomato sauce
1 tbsp each light soya sauce, plum sauce, black vinegar and wine
¼ tsp sugar
2 tbsp water
1 tbsp cornstarch + 1 tbsp water


  1. In a non stick wok, pan fry tofu skin until golden brown and crispy at the edges.  Dish up.
  2. Remove excess oil, using the same wok, put in all the diced ingredients.  Stir fry to mix well.
  3. Pour in the sauce, add in water and fried tofu skin.
  4. Bring to boil, taste to adjust seasoning.  Sprinkle some toasted white sesame seeds.
  5. Dish up to serve immediately.

Wednesday, June 21, 2017

EZCR#97 - STEAMED CAI POR EGG

Fried Cai Por Egg [Fried Preserved Radish Egg 菜脯蛋 ] is a very homey and common egg dish in most Chinese families all over the world.  It is always good served with porridge or rice and every mother's speciality.  I remembered my mum will fry this kind of egg every week and we are never tired eating it.
This recipe here is something which I haven't tried before.  The egg mixture is steamed instead of pan fried.  Looks nice though and should be a healthy version minus the fats and 'heat'.  The egg custard if silky, soft but firm.  It is savoury and has the fragrance and taste of the preserved radish [cai por].
Ingredients
3 eggs - break into a bowl
Add in water, same portion as the eggs
dash of pepper and msg
some chopped coriander
3 tbsp preserved radish [cai por] - rinsed and drained
  1.  Break eggs into a bowl, add in same portion of water.
  2. Mix all the ingredients well in a steaming bowl.  Cover bowl with foil.
  3. Steamed over moderate heat for 20-25 minutes or until set.  Do not over steam.
  4. Remove, garnish with fried shallots [optional] or serve immediately.
    Half way through steaming

Tuesday, June 20, 2017

SWEET AND SOUR CLAMS

Recently, clams are in abundance and easily available at most wet markets in Penang.   This type of clams are my favourite and the last time I really enjoyed them was during my visit to Xiamen.  It has been quite awhile these clams are not easily available here, as most times the limited supplies go to seafood restaurants.
Initially, I was not too keen to buy them as I was afraid these could be from contaminated or polluted sea waters.  I starting buying them only after my hubby said, it is no harm having some occasionally. 

These clams are very fresh and reasonably priced.  When cooked, they are so fresh, meaty and I love the natural savoury sweetness of it.  Cooking these clams are quick and easy, just a good 5 minutes and you can get to enjoy them.  I have cooked them in soup [tomyam flavor] and this one is in sweet and sour sauce.  Really awesome!!!!.  You must try if clams are your favourite, too.
One Tip To Note - try to cook the clams soon after you bought them.
Ingredients
500 gm fresh clams – rinsed and soaked in clean water for 15-30 minutes, drain in colander
Some chopped spring onions
Seasoning Sauce
2 tbsp tomato sauce
1 tbsp each black vinegar and wine
¼ tsp sugar
1 tbsp cornstarch + 1 tbsp water

  1. Bring the seasoning sauce to a rolling boil in a claypot or pot.
  2. Add in the clams, stir to mix quickly and cover to cook for 3-5 minutes over high heat or until the clams open up.
  3. Thicken sauce with cornstarch water.
  4. Sprinkle some chopped spring onions, serve immediately.

Monday, June 19, 2017

FRIED CRISPY GARLIC PORK BELLY

This is another lovely meat dish shared generously by chefs of Yum Yum Publications. 
The fried pork slices are fragrant, tasty and aromatic from the fried garlic and chillies.  Really nice and awesome crispy fried garlic pork belly and regretted I didn't cook a bigger portion as per original recipe.  The recipe here is half the portion of the original quantity.
Recipe adapted from Yum Yum Magazine No. 82 slightly modified
Ingredients
300 gm pork belly – skin removed and cut thick slices
2 tbsp chopped garlic
1 red chilli – seeded and chopped finely
1 stalk coriander leaves - chopped
Marinade
½ tsp 5 spice powder
¼ tsp salt
1 tsp sugar
½ egg
½ tbsp cornstarch
Seasoning
½ tbsp each oyster sauce and light soy sauce
  1. Marinate pork belly with marinade and season  for at least  ½ hour.
  2. Deep fry marinated pork slices until golden brown.  Dish and drain.
  3. Leave  1 tbsp oil in pan and sauté garlic until aromatic. Add in red chillies and fried pork, seasoning and stir fry over high heat until well mixed.
  4. Sprinkle chopped coriander leaves, stir well and dish up to serve.
Cookbook Countdown


I am sharing this post with Cookbook Countdown Event #18 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively

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