Category / Vegetable
Well well well, here we are in another Covid 19 additional lock down measures, which for many of us, means more working from home, and best of all, cooking from home. So, allow me to share this simple recipe of stir fry long bean with dried shrimp and cilipadi, a dish that has a bit of kick, and perhaps satisfy some of the necessary nutrient requirements for your body.
- a bunch of long bean, cut to 2 inches chunks
- 6-12 cilipadi, chopped
- 2-3 tablespoon of dried shrimp, chopped finely, or mashed if you have pastel n mortar
- 3-4 bulb garlic, choppeed
- 1 tablespoon fish sauce, or alternatively, a pinch of salt
- 1-2 tablespoon cooking oil
- heat up cooking oil, start frying cilipadi, dried shrimp, and garlic till fragrant
- add long bean, fry until appropriate doneness (2-3 minutes at most)
- shake some fish sauce in the last 30 seconds or so
- serve while hot!
You can always use a less potent type of chili, or skip it altogether if you can’t handle hotness, which.. is a shame, really.
Hello, guess it’s time to share another one of our experimental recipes, this time – fried pumpkin with salted egg yolk.
pumpkin with salted egg, steamed pomfet
We originally stumbled upon this dish at a restaurant in Klang, and since it was quite an eye, or taste bud opener, I decided to re-create the same thing in our own kitchen. The result was pretty decent. So if you want to try something perhaps a little different at home, this recipe should fit the bill.
pumpkin, curry leave, chili padi, flour, salted egg
Ingredients (2-3 pax):
- half a small pumpkin
- 1 salted egg yolk (2 shown is pic, overkill)
- 4-5 chili padi
- curry leaves
- half cup flour
- dash of salt to taste
- enough cooking oil for deep frying
deep frying pumpkin is the first step
- cut pumpkin into bite size slices and coat them in flour
- heat up oil & deep fry pumpkin till golden brown
- crush salted egg yolk with a spoon
- heat up 2 spoon of cooking oil and fry egg yolk till fragrant
- add pumpkin, then curry leaves & chili padi
- add salt to taste (if need to) – done!
then fry everything with salted egg, done!
The version in the picture has a bit too much cooking oil to it, so with a little less oil it should be perfect, happy cooking!
Brinjal is one of my favorite fruit/vegetable (whatever you want to call it), and today I want to share with you a quick and simple way of preparing this all time favorite – fried brinjal Chinese style, with ingredients that you most likely already have in your kitchen pantry.
brinjal, dark soya sauce, sugar, mini bell pepper, garlic, pepper
- one purple brinjal (chopped in bite size)
- 1 tablespoon sugar
- 2 tablespoon dark soya sauce
- 2 tablespoon
salt cooking oil
- 1/2 cup water
- a pinch of salt
- a pinch of pepper
- small bell pepper (optional)
- 1/2 bulb of garlic, peeled and cut
this fry brinjal dish is done within 5 minutes
- heat up frying pan and oil
- put in garlic & miniature bell pepper, fry till fragrant
- add brinjal, fry for a minute
- add water, sugar, dark soya sauce
- cover frying pan and let it steam for a couple minutes
- add salt & pepper to taste
- serve while hot
vege, fish and soup makes for a complete meal
My main purpose penning this entry is so that I can refer to this when I want to re-create this dish in the future. Eat well and start cooking!
Today I want to share a very simple recipe, and with an ingredient that you can probably plant on your garden, or even in a pot on your balcony at home – basil!
Remember the home made ghetto sous vide solution? Well, we made more beef from the session than we can eat and kept them in fridge, so the natural thing to do for the next day was to use it to cook something instead of having cold steak, enter fried beef with basil.
beef with basil recipe
- 2 tablespoon dark soya sauce
- 1 tablespoon fish sauce
- 1 tablespoon soya sauce
- 2 tablespoon cooking oil
- 200 gram beef – thinly sliced (raw beef is fine too)
- one bunch of basil leaves
- 1/2 bulb of garlic, chopped
- chili padi (optional)
3 types of greens from this pic were from our garden
- heat up cooking oil and fry garlic till fragrant
- throw beef and basil, stir, and then all other ingredients, stir for a couple minutes
- the end
This is literally one of the simplest recipes, tastes great and goes really well with steamed rice. Have fun cooking, and get started on growing some of your own food! In the picture above, the radish, long bean, and basil were from our garden.
To be honest Fu Yu Yau Mak, or Romaine Lettuce with fermented bean curd, was not a dish I’m familiar with growing up in Penang. Mom never really cooked this in our dinners, and it was only when I moved to Klang Valley for college did I have my first taste of this combination, and I love it ever since.
As it turns out, this is also one of the simplest dishes to prepare, here’s how:
the ingredients – garlic, romaine lettuce, fermented bean curd
- Romaine lettuce for two pax
- 3-4 cloves of garlic
- 2 cubes of fermented bean curd (smashed em)
- 2-3 spoons of cooking oil
- 5-6 chili padi (chopped)
fry the garlic first, then everything next
- heat up cooking oil in medium heat and fry garlic till fragrant
- add in lettuce, chili padi & fermented bean curd
- fry until vegetable is soft, add 1/4 cup of water or soup stock if you prefer it a little wet
We’ve moved into the new house with a bigger kitchen, so expect a bit more simple recipes coming this way. Happy cooking!