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One of my favorite canned food is the stewed canned pork. It is basically savory heaven contained within a can that can be unleashed upon in the kitchen at your convenience throughout the clock. If I had to build a nuclear bunker, this will definitely be one of the stocked up item for me.

Today, I’m going to share with you one of the easiest ways to make use of this godsend ingredient – by making canned stew pork with potato dish that goes very well with steamed rice.

cooking potato with canned pork
cooking potato with canned pork

Ingredients:

  • one canned stew pork (big)
  • 3 potatoes, cut in 1/2 cm thick slices
  • 2-3 cloves of garlic, smashed
  • 1 tablespoon cooking oil
  • 1 tablespoon dark soya sauce (optional)

potato with stewed pork
potato with stewed pork

Cooking instructions:

  • boil the potato until soft
  • heat up cooking oil and fry garlic until fragrant
  • add canned pork, add potato
  • add dark soya sauce (optional)
  • mix well and serve while hot

This dish can be prepared in less than 20 minutes, super simple and positively delicious. Give it a try if you like some of those homey cholesterol laden taste.

Happy cooking!

One of the many wonderful dishes that mom makes when we were a kid involves fatty pork and meehun, and whenever she cooked them, we would finish it in record time. The succulent and overly savory pork with those soft vermicelli never disappoint, and I’m glad to say that I finally manage to do it at our own kitchen.

I present to you – fried meehun with canned stew pork, the sin food.

ingredients - meehun, vege, garlic, canned pork, chili padi
ingredients – meehun, vege, garlic, canned pork, chili padi

The ingredients are plenty simple and should be available from just about anywhere in the world with an Asian/Chinese grocery store.

Ingredients:

  • canned stew pork
  • choi sam (or any leafy vegetable)
  • half a clove of garlic
  • chili padi if you like it spicy
  • mushroom (optional)
  • 2 tablespoon cooking oil
  • soya sauce to taste
  • dark soya sauce (1 teaspoon)

fry the greens first
fry the greens first, then the pork

Cooking Instructions:

  • soak meehun in water for 30 minutes (or until soft)
  • heat up the cooking oil and fry garlic until fragrant
  • add vegetables (always add the stems first as they take longer to cook) and cook for a couple minutes
  • add canned pork and stir for a minute
  • add meehun, chili padi, soya sauce, and dark soya sauce
  • stir, and close the lid of frying pan for a minute to steam and avoid losing too much moisture
  • serve while hot!

add some soya sauce & dark soya sauce, then steam it a bit
add some soya sauce & dark soya sauce, then steam it a bit

The recipe is fairly simple and you really can’t go wrong. A big can of stew pork is probably good enough for four portions of meehun, do use appropriately sized frying pan for this job. We cooked for only 2 of us so the amount of pork we ended up consuming was a bit too insane.

fried mihun with canned stew pork, mom's recipe
fried mihun with canned stew pork, mom’s recipe

Happy cooking, and feel free to check out other recipes on this space too.

Continuing with another cooking recipe since we’ve been actively cooking more at the new house, here’s how I made my version of clams with superior soup, a pretty traditional style of making clam that is pretty simple and yet tastes mighty good so long as the clams are juicy and fresh.

You can use lala or clams for this, do make sure they’re fresh and alive. Soak the clams in salt water for at least an hour or so to let it “spit out” any mud/sand, then rinse them thoroughly before cooking.

fresh clams, and the ingredients for superior soup
fresh clams, and the ingredients for superior soup

Ingredients:

  • 1kg clams
  • 3-4 pieces of tongkuai
  • few small pieces of dried scallops
  • 2 teaspoon wolf berries
  • 1/2 bulb of garlic
  • 5-6 slices of ginger
  • 5-6 chili padi
  • 2-3 cups water or soup stock
  • 1 tablespoon cooking oil

soup cooked separately, then fry the garlic, ginger & chili first
soup cooked separately, then fry the garlic, ginger & chili first

Cooking instructions:

  • boil water with tongkwai, wolfberry, and dried scallops, use soup stock if available
  • heat up cooking oil and fry garlic, ginger, and chili padi till fragrant
  • add clams and fry for a minute
  • add above prepared “soup”, and boil till all clams are opened
  • add some salt for seasoning

While the above pictures look pretty nice, the dish was a bit of a failure due to the clams we bought being not particularly fresh, I cannot stress enough that you really need good quality clam for this dish.

Happy cooking!

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
the ingredients – garlic, romaine lettuce, fermented bean curd

Ingredients:

  • 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
fry the garlic first, then everything next

Cooking Instructions:

  • 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!

Last week semperna ulang tahun kelahiran Haze Long, we went to Templer Park Forest Retreat for a bit of a getaway (blog post some other time). A place that’s a bit out of the city and more in tune with nature, which also translate to making our own food.

Fortunately, there’s a pretty well equipped kitchen for our usage, and the Selayang market nearby. So on the morning of the 2nd day, we went to the market and picked up a chunky barramundi fish (siakap) for a bit of DIY ikan bakar.

I want to share with you the recipe of this dish, as it is  a very simple dish to prepare at home. It’s pretty delicious and the use of banana leaf in this preparation method ensure that the skin is edible and never charred.

home cooked ikan bakar with siakap fish
home cooked ikan bakar with siakap fish

Ingredients:

  • 600-800 gram barramundi fish (or stingray, or any other fish of similar size)
  • turmeric powder (kunyit)
  • salt
  • lime
  • 2 pieces banana leaves big enough to cover the fish
  • a couple table spoon of cooking oil or butter

ikan bakar with kunyit (turmeric) - sedap!
ikan bakar with kunyit (turmeric) – sedap!

cooking instructions:

  • clean and dry the fish
  • cover generous amount of turmeric powder and two teaspoon of salt on the fish, set aside for at least a few minutes
  • heat up a flat surface frying pan, then pan fry the fish on top of banana leaf for 10 mins with oil
  • fry the other side of fish with a fresh banana leaf for another 8 minutes
  • serve with a couple slices of lime (bonus: with sambal)

Happy cooking!