Salt Pepper Prawn with Omelette

Usually people add prawn into the Omelette as Prawn Omelette. This dish is about the Prawns, therefore I didn't mix the eggs with prawns.

Ingredients:

1. 10x prawns

2. Garlic mince

3. Optional: Green onion leave mince

4. 2x Eggs (Stirred, added salt)

5. Salt and white pepper

6. Serve with vineger

Instructions:

1. Fry the Omelette first, then set aside.

2. Heat the pan with oil, add in garlic mince to fry until it's crispy. Add in salt/pepper too. I also add in dice yellow pepper (chopped finely), you can add in green onion leaves (finely chopped too
). Make sure to add enough salt so that it's tasty.

3. Add in prawns, quickly fry it until it's cooked. (You can cover it to make sure it's cooked quicker).

Then serve with the omelette.

Ginger Chicken with Seaweed

I cook very often nowadays since we moved to Macquarie Park. It is mainly because I do not like the food in Macquarie Shopping Center, next it's closer to K's company so he goes home often for his lunch.

I seldom follow recipes as I'm getting tired about it sometimes. So, I just grabbed whatever I have in the stock, then mix and match to have quick lunch ready in 30-45 minutes. This dish, is created based on my imagination.

Ingredients:

1. Dried Japanese/Korea dark seaweed (ready-to-eat packet) - 2 small packets - cut it into small pieces

2. Chicken dices (with skin on if you like) - marinated with salt/dark/light soya sauce

3. Ginger slices

Instructions:

1. Heat the pan with oil, add in ginger slices and cook until it's brown in color and crispy

2. Add in chicken dices and some dark soya sauce. Stir fry them in medium heat, until you find the skin is a bit brownish and crispy.

3. Add in dried dark seaweed and cover the pan for about 30 seconds to 1 minutes until you feel the dried dark seaweed is softer.

4. Remove the cover, quick stir fry them altogether. Then you're ready to serve.

Note:

If you're pregnant, I suggest you not to eat dark seaweed as it contains mercury.

Nasi Lemak

Saw a Kota Bharu version of Nasi Lemak, makes me drooling... Literally, nasi = rice & lemak = fat/oil, which means rice cook from coconut milk, which is fatty but marvelously fragrant & delicious.

Let me try to mentally recreate the nasi lemak from ingredients available in Sydney.

Rice:

- Coconut milk (from Woolies or Coles or etc.)

- Pandan leaves (saw it @ Harris farm market)

- Basmati or Thai fragrance rice.

Instruction:

Cook rice in coconut milk, tie two pieces of Pandan leaves together and stuff it into the rice to cook together. When cooked, remove the leaves and stir a bit.

Sambal:

This is the soul of nasi lemak, there are many different version of sambal, the basic formula is chilli, Belachan (get it from chinese shop), onion, sugar and stir fried until fragrance, then add some lemon sauce. Malay version of chilli paste (sambal) is usually sweet & salty comparing with Chinese or Hong Kong version, which is usually salty & dry.

Fried silver fish (ikin bilis):

Get the dried silver fish from chinese shop, deep fried it in oil for few minutes.

Pan-fried egg:

Get it here.

Curry:

Similar to butter chicken, just add some curry powder. Can switch of seafood or beef or lamb curry if not chicken.

Raw cucumber:

This is important to provide a cooling effect to all the high cholesterol & spicy ingredients above, peel and add a few slices as side dish.

For plating please refer to the photo on yum-oh blog. Let me know how it goes if you have tried it.

Fried and Steamed Glutinous Rice / Sticky Rice - 生炒糯米饭

I have left over glutinous rice from rice wine making, so I decided to cook this glutinous rice. I have cooked glutinous rice a few times, but today I'm trying something different as I've added Sichuan flavour - Sichuan peppercorn. Surely it will have bit of spicy and hot flavour.

Firstly, let me introduce glutinous rice. Glutinous rice is also called sticky rice because it turns sticky when cooked. It is commonly to be used to make desert in Asian countries for festivals. In Chinese culture, we viewed this as cheap way of food medication as glutinous rice is rich in vitamin B. In Chinese medicine, it benefits to stomach, less sweating, and stronger your overall body, good for people who suffer diabetes, obesity, and those who has long-term illness such as kidney problems.

However, one should not eat glutinous rice too much in one time because it's bit hard to digest.

Ingredients:

1. Glutinous rice, simmering them at least for 2 hours

2. Pork slice, or use Chicken is better

3. Dried mushroom, simmering them with water to soften them for at least 15 minutes, then slice them

4. Sichuan Peppercorn, 5g (not too much)

5. Some garlic slices

Instructions:

1. Add oil in the pan, then add in garlic slices and Sichuan peppercorn and fry a while. Then add in mushroom slices and pork slices, salt/pepper/light soya sauce/dark soya sauce (as you preferred). Fry them together for a while.

2. Add in glutinous rice, fry them altogether for about 5-10 minutes.

3. Move them to a steamer and steam them for about 40 minutes-60 minutes (depends your steamer and how soft you'd like it to be).

Once it's soft then it's ready to be served.

Taste:

I think it's better to not to use Sichuan peppercorn, but stick to the original recipe: with dried little prawn. Serve it with fried peanuts will be great.

Lunch @ A's apartment - Home Cooked Dishes

We have had a home cooked casual session @ A's apartment with the "aim" to prepare simple lunch for three in an hour.

What we've cooked:

1. Fried chicken/mushroom/black fungus with ginger and dark soya sauce.

2. Fried vegetable

3. Fried egg with Ikan Bilis Sambal

4. Corn and chicken soup

5. Rice (light brown rice)

A's kitchen is quite complete. I had many surprises there. One of them is the "discovery" of Melaka ikan bilis sambal. It served very well with fried eggs. I love it (and felt quite nostalgic). We have cooked really simple dishes, but I think everyone is satisfied because everything is finished in an hour or so. Maybe if we can have ice-kacang after the lunch meal will be perfect.

Bento Lunch Box - 爱心便当

K is bringing lunch box to office almost every day. Today, we just think perhaps we can take a photo for this blog. Here you go.

Ingredients:

1. Roasted Duck

2. Cooked Corn

3. Cooked Carrot

4. Cooked vegetable

5. Rice

Simple!

Butter Chicken with Potato - 印度牛油鸡

Ingredients:

1. 500g chicken (clean and cut into pieces)

2. 500g butter chicken sauce

3. Some garlic chopped

4. 4-5 pieces of potatoes (clean and cut into pieces)

Instructions:

1. Heat the oil in pan, add in finely chopped garlic. Cook until it's brown.

2. Add in chicken and potatos. Brown them.

3. Add in butter chicken sauce, simmer it for about 20 minutes or so until the potatos and chicken are cooked.

Serve while hot with bread or rice. This dish cost about AU$7 and enough for 3-4 persons.

Corn Soup with Chiken or Pork Rib - 玉米排骨汤 玉米鸡肉汤

Ingredients:

1. 1xfresh corn (clean it and cut into 4-5 pieces)

2. Chicken or Pork Rib

3. Salt to serve

4. Optional: Some rice wine

Add everything into bowl of water and cook it for about an hour. Add salt before serving. For Pork Rib, you may want to add some onion/ginger. The portion of ingredients are flexible, depends how much you want to serve.

Mushroom White Fungus Chicken Soup - 香菇雪耳鸡汤

Ingredients:

1. 4-6x mushroom

2. 2x White Fungus (slices)

3. Chicken (Black Chiken is the best)

4. Salt to serve

Put everything together and water to cover them all. Cook for about an hour. Add salt before serving. It's enough for 2-4 person.

ABC Soup - ABC 罗宋汤

Ingredients:

1. 1x Onion (slices)

2. 2x small potatoes (slices)

3. 0.5 or 1x Carrot (slices)

4. Meat (chicken)

5. Optional: Tomato (slices)

6. Salt when serving

Put everything in a bowl of water to cover them and cook for about an hour. Add salt before serving. This is enough to serve for 2-4 person.

Fried Silver Fish with Eggs

This Fried Silver Fish with Eggs are mainly for my breakfast sandwich. So, you should not expect it to be complicated.

Ingredients:

1. Dried Silver Fish

2. 2 x Eggs

Instructions:

1. Heat the oil in pan, add in dried silver fish and fry them until they are crispy.

2. Make sure you have enough oil in the heated pan, add in stirred eggs with salt. Make sure the eggs are cooked two side. Then, ready to serve!

Easy. ;-)

Rack of Lamb with fried brown rice 香烤小羊排和糙米饭

We went to Stanton Public Library today which is close to Crow Nest. It happened that the farm market is near there and we shopped for a while in the beautiful sunny noon. The rack of lamb looks appealing therefore we bought 6 of them for two persons. It costs about AU$13. Well, it's straight from the farm so I reckin it worths the money. :) I adopted this recipe.

Ingredients:

1. Bread crumbs. (I toast the skin of white bread until it's crispy then crumb them.)

2. 3 x garlic gloves into minced garlic

3. rosemarry (chopped ready)

4. salt, black pepper

5. olive oil

6. rack of lamb (6 bones)

7. balsamic vinegar

8. 2x garlic gloves into slices

9. shallot

Instructions:

1. Season the lamb with salt and pepper for about 15 minutes.

2. Heat the pan with olive oil, add in garlic slices, about 1-2 tea spoons of rosemarry, shallot, balsamic vinegar. Fried them together until you smell the fragance, then sear all side of lamb for about 1-2 minutes, set aside then for few minutes.

3. Cover the end of the bombs with aluminium foil to prevent charring.

4. Prepare the bread crumbs mixture with bread crumbs and olive oil, garlic mince, 2 tea spoons of rosemarry, some salt and black pepper.

5. Preheat the oven to 160 degree C.

6. Roast the lamb in the preheated oven for 30 minutes then let it rest for about 10 minutes. (Depends how well you want it to be cooked.)

Tasting:

It taste well and juicy. Remember to put enough salt if you want to be little bit tasty.

Side Dish: Fried Brown rice

1. Precook the brown rice mix with white rice, then keep it in refrigerator for at least 15 minutes.

2. Heat th pan with olive oil and shallot, add in salt and some white pepper, then add in peas and fry for a short while.

3. Lastly add in cooked brown rice mix with white rice. Fry everything together until it's fragance.

Final Week of Masterchef Australia 2009

I have watched many reality show, such as Australia Big Brother, So You Think You Can Dance, The Biggest Loser, etc. So far the best I enjoy most is Masterchef Australia. It's because of the quality of the show, the fairness of the judges and less dramatic as other shows. I think the show is not aiming for pleasing audience, but to have learning experience for the candidates as well as finding the best among them. It's sometimes entertaining but more importantly we can learn quite a number of many good recipes. Sadly I haven't tried any of the recipes yet but I promise to try some, especially to cook with duck. :P

It's interesting to see Poh introduced a few Malaysia dishes in the competition such as roti jala, curry chicken, etc. Those dishes are popular in Malaysia and they wouldn't impress me as much as local Australians. But it's nice to have them on television as I miss those food so much.

Their Hong Kong trip is interesting as well, I wonder how good will the Dim Sum in Hong Kong as compared to Sydney Hong Kong Dim Sum restaurant? I'll definitely find out one day.

Indian Version Eggplant and Tomato 紫瓜番茄与印度香料

This is adapted and modified from Aloo baingan (potato and eggplant). I don't have some of the ingredients in stock therefore I skipped some. So, this is actually my kitchen's version. :P

Ingredients:

1. 1xeggplant in cube, half-baked in oven with some olive oil.

2. 2xtomatoes cut in cube

3. shredded ginger

4. coriander powder, chilli powder and turmeric powder, cumin powder

5. salt, water

6. paneer (indian cheese), optional

Instructions:

1. Heat the oil in pan, fry with cumin powder. When things heated in the pan, add in shredded ginger, coriander powder, chilli powder and turmeric powder. Then add in a splash of water.

2. Once everything is heated-up in the pan, add in tomato cubes and fry them.

3. Then add in half-cooked eggplant, simmer them altogether until they are soft. You can add in salt to adjust the taste. It might take 10-20 minutes to soften the eggplant.

4. Optionally add on cubes of paneer just before finish cooking.

Tasting:

1. It taste well when everything is soften-up. But my version of eggplant is not as soft as it should be probably I am too hungry to take it before it's fully cooked. Nevertheless, the mixture of the spices went well with the dish though not as spicy as a true indian cuisine, more like an indian-adapted chinese cuisine.

2. I added some cubes of paneer (indian cheese, made from milk & lemon juice the day before, did I put up a recipe to make paneer?) on top just before finishing cooking. It should go very well if we did cook with the potato version, but it's not bad either on this version. Probably I should cook Aloo Paneer (potato with paneer cheese) next time.

Healthy Life 养生保健食疗歌 ( 张步桃医师 )

生梨润肺化痰好，苹果止泻营养高。

黄瓜减肥有成效，抑制癌症猕猴桃。
番茄补血助容颜，莲藕化淤解酒妙。

紫茄祛风通大便，韭菜补肾暖膝腰。
萝卜化痰消胀气，芹菜能治血压高。

苋菜平衡酸硷值，补血又使痛风消。
冬瓜消肿又利尿，黑豆绿豆解毒好。

木耳抗癌素中荤，香菇存酶肿瘤消。
海带含碘散癖结，蘑菇抑制癌细胞。

胡椒祛寒兼除湿，葱辣姜汤治感冒。
百合安神又助眠，蕨类含硷亦含胶。

益肾强腰食核桃，健胃补脾吃红枣

Sichuan Water-Cooked Fish in Oil, Dried Chilli and Peppercorn 四川水煮鱼

Winter is coming, it's perfect to eat hot and spicy dish. Here is one of the dish that you can cook - Sichuan representative dish: Sichuan water-cooked fish, or shuizhuyu, which mainly use dried chilli and peppercorn for hot, spicy and tingly numbing flavours.

Ingredients:

1. Fish, fillet yourself. Leave the fish head/tail/bones aside

2. Sichuan Peppercorn

3. Dried chillies

4. Garlic paste, Ginger paste (or chopped finely)

5. Pepper, salt, flour, cooking wine, egg 

6. Bean chilli paste (I used Korean brand bean chilli paste) 

7. Almost cooked Bean sprout (70-80% cooked, you can boil the water to cook it or use microwave oven). Since the dish is hot, this is served as cooling effect. So do prepare enough.

 

Instructions:

1. Marinated fish fillets with pepper, salt, egg, flour and cooking wine.

2. Heat the wok with oil, put in dried chilli, pepper corn and bean chilli paste. Fried it until you smell the spicy fragrance. Add in garlic and ginger. Fried them together.

3.  Then add in water (this will be soup base, add enough to cover all the fish fillets later). Also add in salt, cooking wine, pepper, some sugar, light soya sauce, fish head/tail and fish bones. Cook and simmering it until the soup base is ready.

4. When the soup is ready, add in the fish fillet and cover the wok. The fish will be cooked in 1 minutes or less. Turn off the heat. 

5. Now, switch to use another pan. Heat the pan with oil (3-4 times more than you usually used for vegetables cooking), add in dried chilli, peppercorn. Fried until it's fragance, add in ginger and garlic. Fried them until you can smell the spicy fragance.

6. Prepare a big bowl (which the dish will be served with), put the bean sprout at the bottom of the big bowl, pour in the fish fillet and the soup. Then pour in the Oil from Step 5. And then, serve it hot!

Tasting:

It's a success! It's kind of sweet, spicy and numbing. Indeed it's very appetizing. The fish fillets are prefect because the fish meat is kept juicy with great flavours. But beware, you need to prepare a packet of tissues just in case you need this for the "juice" coming out from your nose.

Reference:

1. 水煮鱼的做法

2. 水煮鱼的简单做法2种

Chocolate Mud Cake 巧克力蛋糕

Requested by K, I am tasked to bake a chocolate mud cake. I adopted the recipe here chocolate mud cake recipe or chocolate mud cake. I don't know why the cake does not have nice shape and easily break as quite crispy or fragile. But the taste is quite great, perhaps will be good chocolate cookies. The skin is crispy but it really looks awful because out of shape.  Mmm...

Tasty Roast Butternut Pumpkin with Onion 烤洋葱金瓜

I bought half butternut pumpking at AU$1.10 today and not sure what to do with it. After surfing the recipes for a while, I decided to bake them in oven. This recipe is adopted from Tasty Roast Pumpkin . If you have oven, then this recipe is really handy.

Ingredients:

1. 1xOnion, slice it

2. Half butternut pumpkin (Skin off, cut into dices, you can leave the skin if you wish)

3. 1 to 1.5 tablespoon of salt

4. 0.5 to 1 tablespoon of chilli powder (Original recipe was with chilli flake)

5. 2 tablespoon of honey

6. 2 tablespoon of Balsamic Vinegar (or any vinegar)

Instructions:

1. Mix 1, 2, 3, 4

2. Bake with 140 degree for 50 minutes

3. Before serving, mix with 5, 6

4. Heat for further 5 minutes.

Tasting:

Little bit of hot (because of the chilli powder) with full of sweetness. The onion is perfect as it's spicy flavour, just nice to eat with the sweet pumpkin. I'd think if having better vinegar, or more vinegar would be better as it will brings out the sour taste to complement the sweetness. 

Simple Chinese Rice Dumpling (Zong Zi or Bak Chang) 包粽子

Duanwu Festival or Dragon Boat Festival is coming. It falls into 28th of May in year 2009, which is next week! We miss the Rice Dumpling made by our grandmothers, which contain succulent pork. So we decided to try it ourselves.

Ingredients:

For 10 rice dumplings.

1. Sticky (glutinous) rice 500g

2. Bamboo leaves 20 pieces (2 pieces per dumpling)

3. Chinese five spice powder, dark/light soy sauce, rice wine, sesame oil, salt.

4. Pork belly (must be fatty) 300g - 400g

5. 10x dried chestnuts

6. 10x dried mushroom

Instructions:

1. Cut pork belly into small cubes and mixed with ingredient 3 to taste, marinate overnight.

2. Soak dried chestnut & lotus leaves overnight. Soak sticky rice for 2 hours, mushroom 30 minutes.

3. Made the leaves into a funnel shape, put 1 spoon of rice into leave, then put meat, mushroom and chestnut, put 2 spoon of rice to cover it, and made it into dumpling, this is hard to learn, but try watching and learning from those experience in doing so. Some general tricks are: don't fill too full (to avoid breaking the leaves once expanded), don't fill too lose (breaking apart), and dozens other rules.

4. Boil with water fully covered for 1.5-2 hours.

Results:

1. Out of 12 dumplings, 1 is breaking apart, another has rice coming out from the leaves, so it's achieving success rate of 83%, not bad for first try. :)

2. The meat part taste very good, but the rice part is not salty enough, probably put more salt into rice next time or mixed rice with soy sauce.

Hope that Qu Yuan will like it in heaven. :p

Reference:

http://eatfirstthinklater.blogspot.com/2006/05/making-chinese-rice-dumpling-bak-chang.html

Chinese Chilli Sauce 酸甜辣椒酱

This is quick self-made chilli sauce. You can prepare this in 5 minutes. Normally, it would be better to use electronic grater machine to grate the ingredients, but I opted not to today because I'm preparing a small amount only. 

Ingredients:

1. 2x Red Chilli

2. 1-3 Garlic gloves

3. Small amount of Ginger

4. Sugar, Sesame oil, Vinegar, Lemon Juice

Instructions:

1. Chop everything thinly and finely, grate them if you have grater. Then mix everything together.

2. Add in the sugar, some vinegar and sesame oil. Then mix in lemon Juice. Adjust the flavours to suit your preferred tastes.

3. Finally, keep them in fridge. I think this can be kept for few days in fridge.

Different chinese sauces 各种酱的做法

清油酱 

材料：盐、红辣椒末、糖1/2茶匙，生抽2大匙、蒜末1茶匙、鱼露1茶匙 
做法：将所有材料混合，加入红辣椒末、蒜末即可。 
用法：非常适合各种蔬菜的凉拌，如圆白菜、四季豆、海带均可，只要将蔬菜焯熟淋上酱汁即可食用。 

麻椒酱 
材料：花椒粉1/3茶匙、老抽1大匙、辣椒油1大匙、白醋1/3茶匙、糖1茶匙、香油1茶匙、盐少许。 
估法：将以上所有材料搅拌均匀，即可凉拌使用。 
用法：这道凉拌酱可以用于海鲜、牛、羊肉凉拌入味。 

鱼露酱 
材料：鱼露1大匙、米酒1大匙、生抽1茶匙、蚝油1/3茶匙、鲜鸡粉1/2茶匙、冰糖1/2茶匙、甘草粉少许（可不加）、清水1/2杯。 
用法：这就是很多饭店清蒸鱼如此美味的秘诀了。 

乌梅酱 
材料：乌梅汁2大匙、白醋1大匙、白兰地酒1茶匙、糖2大匙 
做法：将所有材料放在容器内加热，以小火煮滚至糖完全融化，晾凉后即可食用。 
用法：适用于凉抖番茄、炸蔬菜等菜肴的沾取，味道非常特殊、酸甜适中，风味独特。 

红酒甜醋酱 
材料：红酒1/2杯、苹果醋2大匙、糖1大匙 
做法：将所有材料混合调匀即可。 
用法：这款酱带有红酒的甘醇美味，沾食新鲜蔬菜、白灼的海鲜都有一级棒的味道。 

姜母沾酱 
材料：辣豆瓣酱1茶匙、豆腐乳1块、糖2茶匙、水1/3杯、酱油1/2茶匙、罗勒18克 
做法：将所有材料放在搅拌机里打成均匀的糊状即可食用。 
用法：适合各种肉类的沾食。 

蒜香鱿鱼酱 
材料：蚝油2茶匙、芝麻酱1大匙、糖1大匙、鲜鸡精1茶匙、剁椒1茶匙、蒜苗1/3根、香菜10克、大蒜2瓣 
做法：蒜苗、香菜、大蒜切末与其他材料一起搅拌均匀即可。 
用法：可以用来淋在炸酥的鱿鱼上，还可以搭配其它的海鲜食用，味道非常浓厚鲜美。 

白米酱 
材料：糯米粉2大匙、白胡椒粉2茶匙、水2大匙、糖2大匙、盐1茶匙 
做法：将糯米粉和其它材料一起煮沸至粘稠即可。 
用法：肉丸、油炸食品都可以沾取食用。如果喜欢吃辣的人还可以加一茶匙辣椒粉在里面。 


意大利番茄肉酱 
材料：牛肉末200克、番茄3个、番茄酱3大匙、洋葱300克、黄油30克、黑胡椒适量、盐1茶匙 
做法：1、黄油化开，将切成丁的洋葱炒香 
2、放入牛肉末，变色后放入切碎的番茄和番茄酱 
3、炒制成酱后调味即可 
用法：用做意大利面条的酱料。 

自制沙茶酱 
材料：A：平鱼干70克、干虾仁30克 
B：油炸过的蒜2瓣、花生粉1茶匙、油炸过的葱末1/2茶匙、盐、白胡椒粉少许 
C：麻油1茶匙、花生油2茶匙 
做法：将鱼干、干虾仁放入烤箱中烤干、取出，与材料B一起研成细粉状，倒入大碗中，加入C即可。 
用法：用途广泛，可沾、炒或煮汤均可。 

味增渍酱 
材料：味增1/4杯、味淋2大匙、糖2大匙、香油1大匙 
做法：将味增倒入容器中，和其它的调味料混合均匀即可。 
用法：可以用来腌渍经盐软化的食材，腌渍如大蒜、蒜苗、小黄瓜、萝卜、圆白菜、菜心等。经过腌渍的蔬菜就是非常正宗的日式腌菜。 

韩式辣味烤肉酱 
材料：洋葱末2大匙、蒜末1/2大匙、芥末酱1/2大匙、酱油1/3茶匙、粗黑胡椒粒1/2茶3匙，糖、乌醋、橄榄油1茶匙，辣椒酱1/3大匙、韩式辣椒酱1大匙。 
做法：将所有材料放在碗中调匀即可。 
用法：适合作为牛、羊、猪及海鲜的烤肉蘸酱，味道非常鲜美。 

烤肉酱 
配料：酱油2大茶匙，白糖、米酒、冰糖各1茶匙，柴鱼精、干海带、姜粉各2茶匙。 
做法：将所有材料混合均匀，即可。 

麻辣酱 
配料：柠檬汁1∕4杯，西红柿酱2大茶匙，辣椒油、辣椒酱、黑胡椒粉各1小匙，蚝油、辣椒末、黄酒、红糖各1大茶匙，蒜末1∕2茶匙。 
做法：将所有材料混合均匀，即可。 

酸梅酱 
配料：酸梅3颗，酸梅蜜饯、砂糖各2茶匙，白醋1茶匙。 
做法：将所有材料混合均匀，即可。 


五味酱 
配料：酱油、香油、黑醋、白醋各2茶匙，西红柿酱3茶匙，姜末、蒜泥、辣椒末各1茶匙。做法：将所有材料混合均匀，即可。 

蒜泥酱 
配料：蒜泥2茶匙，酱油3茶匙，味精、米酒、白醋各1小茶匙，细砂糖1茶匙，胡椒粉适量。 
做法：将所有材料混合均匀，即可。

Source：http://zhidao.baidu.com/question/8639402.html

Special Fish Taste Pork Slice with Cabbage 简单鱼香肉丝和包菜

"Fish Taste Pork Slice" is a traditional Sichuan dish. I adapted the Recipe with simplified steps as I do not have all the required ingredients. It doesn't really taste like the traditional dish (the traditional version is oily, and the meat is very soft liked fish meat) but honestly it's quite appetizing.

Adding cabbage to it creates a miracle, due to the crunchy & sweet taste, it blends well with the ingredients.

Simple Chicken Fried Rice 鸡肉炒饭

Ingredients:

1. Chicken dices, marinated with salt and light soya sauce

2. 1x Capsicum

3. 1x Red chilli

4. Rice for two persons (kept in fridge for 2 hours at least)

Instructions:

1. Heat the pan with chopped garlic with vegetable oil, then add in dice capsicum and red chilli. Fry and cover it to steam a bit.

2. Then add in chicken dices, fry and cover it to steam a bit. (Taste it to adjust salt/soya sauce).

3. Optional: Up to you if you want to add in dark soya sauce.

4. Until the chicken is about 70% cook, add in rice, cover it to steam for few minutes.

5. Then fry them to mix them altogether until the chicken is cooked and the rice is mixed with all flavours equally.

Tasting:

The flavour of this dish is not really strong, it taste a bit salty, sweet (by light saya sauce and chicken's sweetness), and little bit of hot because of the chilli. It might be good to add in some onion as well.

Apple Tart 苹果挞

I copied the Simplest Apple Tart Recipe and cook one today. This recipe looked simple to follow but I think I have made some mistakes. I didn't put enough butter I guess as the dought come out as biscuits instead of crispy tart. Need to try again next time.

Korean Instant Ramen with 60 Ingredients

I'm down with flu this week. It's cold to be precise as I do not have fever. Nevertheless, I feel really tired and annoyed by the running nose. So I declared to K that, the Kitchen is shutdown this week. Mind your own meals (and my meals). Hehe...

Well, luckily I have the Korean instant Ramen to accompany me. It's amazing to have 60 ingredients in this small packet. The first criteria for me to buy instant noodle is "No MSG". Then I'll look at the flavours. In any case, I discovered this Korean instant Ramen by accidence. Yet it taste OK. The brand is "Samyang Food".

But instant food is processed food. If having options, don't eat too much. =) 

Ginger Chicken Stir Fry with Soy Sauce

This is one of the first five dish I learnt during my childhood. The ingredients are simple and yet this dish is delicious to eat with rice.

Ingredients:

1. Chicken dice

2. Red chilli slice (optional)

3. Ginger slice

4. Salt, Dark Soy Sauce

Instructions:

1. Heat the pan with vegetable oil

2. Add in ginger slice and fry until brown

3. Add in salt and chilli

4. Then add in Chicken dice, fry a bit

5. Add in dark soy sauce and water

6. Fry and cover it to steam until chicken is cooked. If not cook and water is not enough then add in more water.

Roast Tomato, Capsicum and Mushroom

I prepare this dish without oil.

Ingredients:

1. 2x Capsicum

2. 2x Tomato

3. Mushroom (about 15 cup mushroom)

Instructions:

1. Half cut the Tomato, half cut mushroom and slice Capsicum.

2. Lightly add in salt, pepper and mix well.

3. Put in oven for about 20 minutes at > 200 degree.

For me, I fry them mushroom in pan with low heat and cover it for about 5-10 minutes, The mushroom will be tender and soft then. I didn't add in water or oil because mushroom itself contains water. Afterthat, add in capsicum and cover it for few minutes. Then serve with the roasted Tomato.

This is just another simple and healty veg dish.

Sweet and Sour Tiger Prawn With Chilli 酸甜虾

This dish is tasty and good to serve with rice.

Ingredients:

1. Tiger prawn

2. Kechup, or Tomato sauce

3. Garlic finely grated

4. Chilli, sliced

5. Lemon 

6. Salt and Sugar

Instructions:

1. Heat the pan with oil

2. Add in garlic, red chilli

3. Until garlic is almost brown, add in kechup

4. Add in 1-2 tsp of water, also add in salt. Mix everything and taste it. If it's too sour, add in sugar.

5. When the sauce mixture is boiling, add in prawns. Cook them lightly until prawns are cooked, then serve hot.

Note: Prawns must be cleaned.

Banana Pancakes 香蕉薄烤饼

Delicious home-made banana pancakes for breakfast. It tasted naturally sweet and rich in mashed banana.

Ingredients:

1. 125g self-raising flour

2. 10g brown sugar or less

3. 2g salt

4. 1gg beaten

5. 220ml milk

6. 5 teaspoon vegetable oil

7. 3 ripe banana (small-medium size)

8. 1-2 teaspoon almond powder

9. 1/2 to 1 teaspoon vanilla 

Instructions:

1. Mix flour, sugar, salt in bowl A.

2. Beat egg, then mix with milk, vegetable oil, valina, almond powder, and mashed banana.

3. Mix 1. and 2. together well.

4. Heat the griddle with little oil and medium heat. Scope the mixture in 3. into the griddle. Cook until it's brown on both side. Tips: It shouldn't stick on the griddle if it's ready. I used a fork to lift the pancake to check.

Banana Cake 香蕉蛋糕

I bake this less oily, less sweetness Banana Cake yesterday for today BBQ. It taste nice in warm and cold.

Ingredients:

1. 100g butter

2. 2 eggs

3. 2 ripe banana

4. 1 tsp vanilla extract

5. 1 tsp bicarb soda

6. 50ml milk

7. 100g brown sugar

8. 220g self-raising flour

Instructions:

1. Cream the butter, brown sugar and vanilla.

2. Add eggs, beat them well with electrical beater.

3. Mash banana finely. Then add them into the mixture.

4. Dissolve soda in milk. Then add the flour and milk into the mixture slowly. Mix them well.

5. Best to bake in 2 smaller tin together, else just one larger tin (but need to check if it's under cook). Preheat the oven with with 180 ºC, bake for 35 minutes, or until it's ready. (If the middle is not ready, you can continue to bake or just cut it half then continue to bake.)

Slice Pork with Turmeric Powder 黄姜猪

Recently, Ayyalusamy Ramamoorthy and his colleagues from Michigan reveal that, curcumin, or the main ingredient in turmeric powder has the arrays of healing capabilities, such as anti-cancer, antioxidant, antibiotic, antiviral and many others.

It's not a news to most of the people, especially Indians because they have applied this 'holy powder' for centuries. As refer to WHFoods, turmeric powder contains mainly manganese, iron, vitamin B6, dietary fibre and potassium. It is indicated as excellent source for manganese and iron. The health benefits are tremendous. Learning how to cook with turmeric powder will be interesting and benefitial.

Ingredients:

1. pork slices

2. 2-3 tbsp of tumeric powder, salt, sugar, black pepper, light soya sauce, sesame oil

3. Onion slices

Instructions:

1. Marinate the pork slices with Ingredient 2. for more than 30 minutes or longer.

2. Heat the pan with oil, and fry onion slices until brown.

3. Pour in all the marinated pork slices

4. Fry them until brown, cooked. (Adjust the salt, light soya sauce, sugar to suit your taste preference)

Pork Leg with Sweet Vinegar 猪脚醋

This Pork Leg with Sweet Vinegar, or zhu1 jiao3 cu1 （猪脚醋）is one of the Chinese traditional dishes for confinement (if you cook with the right ingredients). This dish is delicious, you can easily prepare it to serve a large numbers of people (big family gathering can have more than 50 persons, which is not unusual for some of the Malaysian/Singaporean chinese), and this dish can last few days (trust me, it ages well just like cheese.) For all the reasons mentioned above, this dish is no. 1 must have dish for family gathering and special events, such as family reunion dinner in Chinese New Year, for some of the Chinese families.

For those who never try pork legs before, I challenge you for this. Beware, do not try the pork legs dish that are selling in any food courts or restaurant (unles highly recommended by your Chinese friends). The reason is, most of the chefs/cooks will not prepare this dish well as they have taken shortcuts that will actually ruin the tastes, which will cause the dish sucks (and smelly).

Ingredients:

1. Pork Legs (Ask the butcher to cut them for you)

2. Old ginger (smashed in large pieces)

3. Sesame oil

4. Few hard-boiled eggs (Optional)

5. Sweet vinegar (You can get it from Chinese market) - Use half bottle or full bottle, depends how much of pork legs you're cooking. Read the instruction on the label of sweet vinegar bottle.

6. Garlic (smashed)

7. Dried red chilli (Optional) - Only add some if you want it hot and spicy.

Instructions:

1. Heat the pot. Add in pork legs pieces. Heat it and cover it, until the oil of the legs come out and turns brown on the surface. Then add in hot water to get rid of the pork smell, heat them for few minutes. Then take out and set aside. (The sequence of this step is important.)

2. Heat another pot, then add in smashed old ginger and fry it until it's dry. Afterthat, add in sesame oil. Fry until it's brown and ready. (Should be very fragrant)

3. Add in pork legs pieces and fry them together.

4. Then add in sweet vinegar, smashed garlic, dried red chilli (optional). Cover them and heat until boil. Then turn to medium heat to simmer for 1-1.5 hours until it's soft and tender.

4. (Optional) If you have hard-boiled eggs, then add them in for about 5-10 minutes.

Note: Since this is a dish for your beloved family, remember to clean the pork legs properly. Pluck the pig hair as thorough as possible.

Reference:

1. 【达人料理】原味的感动(5)猪脚醋

Mee Goreng with Prawn (Malay Fried Noodle)

Mee Goreng, or Malay friend noodle are a very popular dish in Malaysia, Indonedia and Singapore. It has the tastes of sweetness, hot and serve very well with seafood or chicken. Basically it is cooked with Kechup, hot chilli sauce, green/red chilli.

Today, I cooked this with the help of Asian Home Gourment's Mee Goreng packet. I am satisfied with the dish. I can't help to eat more than I should have.  :)

The steps to cook is similar to Fried Hokkien Noodle with Soya Sauce. Let me know if you would have any questions. 

Chinese Herbal Soup for General Health 补中益气汤

This Chinese Herbal Soup is called bu3 zhong1 yi4 qi4 tang1 (补中益气汤). It's good to cure (not treatment, but supplement for general health) tiredness, short of breath generally, laziness in speaking, pale, lost of appetite generally. 

Ingredients:

Chinese Herbal Soup ingredients packet for 补中益气汤 (you can get it from Chinese supermarket or Chinese Medicine Clinic), or you can buy the ingredients seperately:

1. Condonopsis Pilosula Nannf. (Pilose Asiabell Root) 党参

2. Angelica Dahurica Benth Cf. Hook (Dahurian Angelica Root) 北芪

3. Lycium Chinense Mill (REdmedier Berry) 杞子

4. Radix Dioscoreae (Yam) 淮山

5. Dimocarpus Longana (Longan) 桂圆

6. Nelumbo Nucifera (Lotus Nut) 莲子

7. Euryale Ferox (Foxnut) 芡實

=> Cook with Chicken or Pork

Instructions:

1. Wash the ingredients briefly

2. Add in all the ingredients and the meat (Chicken or Pork)

3. Boil water (8-12 bowls, depends on you) in a pot

4. Simmer for 1-2 hours. (Generally you can serve it after an hour but the nutritions of the ingredients might not be fully utilized. If you will eat the ingredients as well, it should be fine. Normally I only drink the soup and eat the meat only. It's up to you.)

5. Add salt before serving.

You can use electronic crock pot with lesser water, then set the quick meter for 4-5 hours.

It taste nice regardless of its medication benefits.