Tag / home cooking
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!
While we’ve been cooking more at the new house, I’ve been somewhat neglecting updates on writing about the food we’ve been cooking. Well, here’s one that I made several weeks back that should be easy for anyone who knows how to light the stove – a simple mushroom and prawn fried rice dish.
home cooked mushroom and prawn fried rice
- 1.5 cups of rice (cooked & cooled)
- 6-8 medium prawn, peeled
- 2 eggs
- half a yellow onion, chopped
- a handful of mushroom, sliced
- 3 tablespoon cooking oil
- half a clove of garlic, chopped
- 1 tablespoon dark soya sauce
- 1/2 tablespoon soya sauce
- salt & pepper to taste
- chili & some basil (optional)
fry the ingredients one by one, and eggs last
- prepare all ingredients and place on the side
- heat 2 tablespoon cooking oil and fry garlic and onion till it starts to fragrant
- add mushroom, then prawns a minute later
- add rice once prawns starts to cook, stir and add sauces
- part the rice in the center, add the remaining 1 tablespoon oil, then add eggs
- stir everything till egg is cooked
- add greens on top and viola, you have a plate of awesome fried rice!
This is a complete meal in a dish, add sambal for extra kick.
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
The ingredients are plenty simple and should be available from just about anywhere in the world with an Asian/Chinese grocery store.
- 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, then the pork
- 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
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
Happy cooking, and feel free to check out other recipes on this space too.
One of my favorite dishes to cook during my time in the States was scallop fried rice, the reason is two folds – it is very delicious, and scallops are very affordable there (a pack of 8-10 huge scallops went for less than $10).
first, “marinated” your scallops and prawns in brine
Back home in Malaysia, scallop is quite a prized ingredient, so having scallop fried rice is a bit of a luxury. That is unless, you get the seafood from East Malaysia. I picked up some frozen scallops and prawns while on a work trip to KK a week ago, so I immediately thought of recreating the very same dish that I’ve been missing.
boil the vegetable, and pan fry the seafood separately
Here’s how you can cook this simple scallop and prawn fried rice at home, feel free to substitute with other shellfish or seafood items if you like.
Ingredients (for two servings):
- a dozen scallops, medium size
- 6-8 prawns, medium size
- vegetable (choi sum)
- 2 bowls of steamed rice (cook from 1.5 cups)
- 1 bulb of garlic, chopped
- 2 eggs
- soya sauce
- cooking oil
- black pepper & salt
start by frying garlic, then rice, and finally eggs
- marinate seafood with brine for 5-10 minutes before cooking
- boil the vegetable separately for about 5 minutes, add a tablespoon of cooking oil to the water to make it smooth and more palatable
- heat up 3-4 tablespoon of cooking oil and fry the seafood for about 2 minutes, set aside
- reuse the same cooking oil but add another 3-4 tablespoon
- fry garlic till fragrant
- add rice and 2 tablespoon of soya sauce (dark soya sauce optional), fry for a minute
- add pepper to taste
- split the rice in the middle, and add eggs
- continue frying until eggs are cooked
- plate everything and serve!
scallop and prawn fried rice with a side of vegetable
This fairly simple dish only takes about 10-15 minutes to cook, tastes pretty awesome too. Total price for two person came up to be about RM 20 or so, I got the seafood from KK airport.
Happy eating and be sure to check out more simple recipes from yours truly.
It’s been a while since I posted any home cooked dishes. So here’s one, a simple garlic fried rice with seafood recipe.
This is something that you can prepare in less than half an hour, garlic fried rice is a pretty classic Japanese dish, I just add some seafood to kick it up a notch a bit. While traditionally they also use spring onion, I replaced it with red onion due to availability and that worked out well to add that crunchiness and freshness element to the dish.
garlic fried rice with prawns and scallops
- 1.5 cup of rice for 2 person
- 2 large eggs
- prawns (you can also add squid or other seafood)
- 2-3 bulb of garlic, chopped or cut in slices
- 1 red onion, finely chopped
- 1 tablespoon of soya sauce, some salt & pepper
- 3-4 tablespoon of cooking oil
ingredients – garlic, onion, rice, prawns, scallops
- heat up cooking oil
- fry garlic till a shade before golden brown, remove and set aside
- using the same oil, fry prawns (with a dash of salt), then remove and set aside
- sear scallops with shells on, then remove and set aside
the key is to fry the garlic, seafood, and rice separately
Cooking instructions part 2:
- with the same oil, fry eggs till 80% cooked
- add rice, and stir for a minute
- add soya sauce, salt, and some pepper
- add garlic and continue to stir for another minute
- add garlic and prawns, stir for another minute
- serve while hot (arrange your scallops with best of your artistic ability)
start with the egg, then rice, onion, then everything
The key to this dish is to have the garlic and seafood fried separately. This allows better control and ensures that each ingredients are cooked properly since they have different cooking time. Try it!
More recipes from yours truly can be found here.