Saturday, May 30, 2009

Pork - BBQ pork ribs


1 kg Pork ribs
1/2 bottle BBQ sauce (i used Jack Daniels)
1 tbsp Rosemary
2 Onions (diced)
5 cloves Garlic (diced)
2 tbsp Worcester Sauce
3 tbsp Sugar


Preheat oven or grill to about 150C. Bake for 1 hr.

Chicken - Sweet BBQ chicken with tumeric

Sorry, i dont have the amount of ingredients i put in, again


Chicken Wing
Tumeric Powder
Lemon Grass
Soy sauce

Preparation Methods:
Marinade overnight, place on skewers, BBQ till cooked.

Chicken - Spicy BBQ Chicken Wings

Again, sorry I don't have the amount of ingredients i used to marinade the chicken.


Chicken Wing
Chili Powder
Soy Sauce
Sha Cha Suace (optional)

Preparation Methods:
Marinade chicken overnight. Place meat on skewers and grill on bbq till cooked. inade.

Lamb - Rosemary Lemon Zest Lamb Skewers

Again, I cannot remember the amount of ingredients i put. That night I was marinating like 10 kilos of meat and was too tired to jot down how mch i put in


Lamb (cut in cubes)
Lemon Juice
Lemon Zest

Vegetables cut in cubes (Pepper, Zucchini and Celery used here)

Preparation Method:

Marinade meat with ingredients overnight. Put meat and lamb cubes on skewers. Grill on BBQ till cooked

Lamb - Cumin Chilli Lamb Skewers

This is also something very easy to make. Cant remember the amount of ingredient


Chili Powder
Soy Sauce

Preparation Methods:
Marinade lamb overnight. Place meat on skewers and grill on bbq till cooked.

Steak - Beef Steak

Im sorry i did not have the exact amount of ingredients put into this dish. But just give it a try. Will try next time to give specific amounts. I tried different presentation with this dish.


220g Sirloin Meat


Parsnip mash:
2 parsnip
3 tbsp butter

Any type of vegetable salad
Olive oil

Preparation Methods:

Boil peeled parsnip in water until soft (30 minutes), mash, add butter and salt to taste.

Cut salad vegetable. Add olive oil and salt.

Coat steak with black pepper and salt. Heat grill pan on high heat, add butter ( 2 tbsp) and add fresh parsley and thyme, then fry steak. 3 minutes a side (turn only once)

Plate an serve.

( I am too lazy to come up wif sauce recipe, another time maybe)

Monday, May 18, 2009

Rice - Creamy Cheese Fried Rice

This is a rice i cooked to be served with the roast chicken.

2 cups rice (cooked)
2 tbsp butter
2 small carrots (diced)
3 cloves garlic (diced)
1 tomato (diced)
1 sprig coriander (diced)
2 tsp thyme
1 pinch cinnamon
1 pinch nutmeg
1/4 cup fresh cream
1 tbsp salt
1 handful Cheese (i used Emmental)

Preperation Method:

Fry garlic with melted butter till fragrant. Add carrots, tomato, cinnamon, nutmeg. Add rice stir till colour is even. Add Fresh cream, salt and cinnamon. Stir till cream is nearly fully evaporated. Turn off heat. Add cheese, stir and serve with lemon

Sunday, May 17, 2009

Chicken - Roast Chicken

This is one recipe that i have no idea how to write. Cos we put practically anything we could find and made sense into this chicken. This is what i can recall.


1 chicken
1 tbsp cumin
1 tbsp pepper
1 tbsp salt
1/2 tbsp black soy sauce
1/2 - 1 tbsp 5 spice powder
2 slices of ginger (smashed)
1/2 - 1tbsp hoisin sauce
2 tbsp soy sauce
2 tbsp sugar

Preparation Method:

Clean chicken and pad dry with kitchen towel. Rub chicken with all the ingredients. And put it and bag. Tie the bag and keep in fridge overnight.

Preheat oven to 200C. Put chicken in tray, breast side up and cover chicken with aluminium foil. Bake for 15 mins. Remove foil and bake for further 20 minutes. Turn chicken over, bake for further 15 min.s Chicken should be done by then. Turn oven to grill funtion and grill chicken for 5 mins, about 2.5 to 3 min each side. Serve.

p/s I have prepared some kinda rice for it. Lets called it Creamy cheese fried rice.

Pork - Braised Pork in Hoisin Sauce

This is one recipe i kinda made up last minute. There was this idea of cooking Hong Shao Rou but i didn't quite like the idea so i decided to try smth new.


350g Pork Belly (cut in 2 cm slices)
1 tbsp soy sauce
2 cloves garlic
2 slices ginger
2 sprig Chinese chives (Cyt in 2cm lengths)
3 Bay leaves
2 tbsp Chinese Black Vinegar
1.5 tbsp Hoisin Sauce

Preparation Methods:

Heat 1 tbsp of oil and fry garlic, ginger and bay leaves till fragrant. Add pork belly and soy sauce. Fry till pork is a bit brown. Add enough water to cover pork. Add rest of ingredients other then chinese chives. Reduce sauce till nearly dry. Before serving. Add chinese chives and stir for 10 seconds. Serve.

Tofu - Szechuan Spicy Tofu

This is a variation to Szechuan Mapo Tofu.....its one is a bit dry and an added Shao Xing wine due to Jongs craziness about spicy food and Shao Xing Wine.


1 packet Tofu
200g minced meat
2 tbsp Szechuan Pepper
3 fresh cut chilli
2 shallots (diced)
2 cloves garlic (diced)
2 tbsp Chinese Black Vineger
1 tbsp Shao Xing wine
1 tbsp Sesame Oil
4 tbsp Chili Oil
2 tbsp Cooking Oil
1/2 tbsp Sesame Oil
1/2 tbsp Szechuan Spicy Bean Paste
3 tbsp Soya Sauce
1 tsp Pepper

Preperation Method:

Heat sesame oil, chili oil, cooking oil, sesame oil and add szechuan pepper & cut chili. Fry till fragrant. Sieve the oil, throwing away the pepper and chilli. Add garlic and shallots, fry till fragrant and add meat. Fry till cooked and add tofu and rest of ingredients. Add half a cup of water and cook till dry. Stirring occasionally.

Wednesday, May 13, 2009

Octopus - Fried Baby Octopus With Onion

I have been cooking very very simple food recently as I have been pretty busy with school work, work and games .This is a dish we thought of ourselves. We had no idea what to do wif baby octopus. I would have fried it and make a salted egg sauce with it but it seems like to much of a hassle.


500g Baby Octopus
3 cloves garlic (diced)
4 onions (sliced)
1 tbsp Dried Chili Flakes
3 tbsp Soy Sauce
1 tbsp Shao Xing Wine
2 tbsp Sugar
1/2 tsp Salt
3 slices Ginger
1 tbsp Corn Starch.

Preparation method:

Fry octopus in hot oil for 3 mnutes (until half cooked) and take out octopus. Throw away oil and water from the wok.

Heat 3 tbsp oil. Add onions. Fry till fragrant, add ginger and garlic for half minute or until onions 3/4 cooked. Add octopus and rest of ingredients. Fry til octopus is cooked. The octopus should produce water. Mix corn starch with 5 to 6 tbsp water. Add corn starch solution bit by bit until the gravy has achieved wanted consistancy. Taste and season accordingly before serving.

Chicken - Mushroom Chicken

This is a very very simple dish that i made because I was too lazy to cook.


2 Chicken Thighs (chopped)
10 Shitake mushroom (soaked)
3 tbsp Soy sauce
1/2 tbsp sesame oil
3 slice ginger
water enough to cover chicken.

Preperation method:

Fry chicken with high heat and 3 tbsp of oil till browned. Add ginger, fry till fragrant and add water and bring to boil. Add rest of ingredients and cook till dry. Add salt if not salty enough. Serve.

Chicken - Kou Shui Ji (口水鸡)

This is one very famous Szechuan cold dish. Like any other szechuan dish, its very spicy, and oil.


3 Chicken thigh
5 clove Garlic (diced)
10 dried Chilies
5 Chili Padi
2 tablespoon Szechuan Pepper
2 tbsp Shao Xing wine
2 tsp Salt
1 tbsp Soy Sauce
1 tbsp Sugar
2 sprig Spring Onion (chopped)
1 tbsp Sesame Seeds
4 tbsp peanut (roasted and pounded)
1/2 cup oil
1/2 tbsp Sesame Oil
5 tbsp Chili Oil

Preperation Method:

Boil enough water, add 1 sprig chopped spring onion and shao xing wine in water. Boil chicken for 30 minutes till cooked. Take chicken out and let to rest for 5 minutes before chopping into pieces.

Meanwhile, take heat chili oil , oil and sesame in wok and add szechuan pepper , dried chili and chili padi. Fry till fragrant.

In a mixing bowl, put chopped chicken and rest of ingredients (except rest of spring onion, sesame seeds and peanut) in a bowl. Sieve the oil over the chicken and mix thoroughly. Taste and season accodingly.

Refrigirate for at least half an hour. Garnish with rest of the ingredients.

Sunday, May 10, 2009

Pork - Tang Chu Pai Gu

Roy. Im sorry i was lagging. But I really cannot find the recipe anymore. All this while, my cooking before this has never been measured. THIS IS ONLY AN APPROXIMATION...but i know u can cook!!!! So use ur tastebuds.......

This picture is one taken by Hui Yen when I cooked this dish in Glasgow.


1 kg pork ribs (cut in 2 inch pieces)
5 tbsp Shao Xing wine
2 tbsp salt
1 tbsp pepper
5 tbsp (or more) corn flour
5 tbsp soy sauce.

1 egg
10 tbsp flour

Sauce: (this one i really not sure, did not experiment recently. forgot the amount to put in)
5 pieces sliced ginger
3 stalks spring onion (chopped into 2 inch lengths)
1.5 cups water
3 tbsp plum sauce
2 tbsp shao xing wine
6 tbsp sugar
3 tbsp soy sauce
10 tbsp chinese black vinegar
3 tbsp corn flour
(add black vinegar, sugar, salt and plum sauce accordingly)

Preparation Methods:

Marinade the ingredients for half hour. Add beaten egg and flour. Stir and deep fry till brown under medium heat. Take out ribs.

Mix all the ingredients except cornflour, ginger and spring onion. (add more ingredients according to taste). Fry ginger and white part of spring onion with oil till fragrant. Add mixed sauce. Add corn flour (premixed with a bit of water). Reduce sauce a bit. Add pork and cook pork till sauce is reduced to desired thickness. Add more cornstarch if needed. Before serving, add rest of spring onion. Serve

Beef - Beef Rendang

This is my first beef dish in my blog. And the most fattening.


750g beef (cut in cubes)
2 cinnamon stick
5 cloves
3 star anise
1 tsp Cardamom Pods
1 tsp Fennel Seeds
5 Bay Leaves
5 Lime Leaves
3 Lemongrass (cut in 2 inches)
1.5 cups coconut milk
1 cup water
100 g Grated Coconut Flakes (kerisik)
2 tbsp palm sugar or sugar
1/2 tbsp tamarind paste
3 tbsp dark soy sauce
salt to taste

1 inch galangal
7 shallots
7 cloves garlic
3 lemon grass
15 dried chilli

Preparation Methods:
Blend ingredients. Heat 3 tbsp cooking oil and fry cinnamon stick, cloves, star anise, cardamom pods, fennel seeds,bay leaves, lime leaves, lemongrass till fragrant. Add blended ingredient and continue frying for a minute. Add Beef stir. Add water and coconut milk. Bring to boil add tamarind paste, sugar and soy sauce. Lower heat and leave to boil.

Meanwhile, heat pan and fry grated coconut flakes till golden brown. Remember to use low heat and stir constantly. Alternatively, heat oven to 150C and spread flakes on a piece of foil. Bake till golden brown (about 15 mins). Take flakes and pound till it becomes a brown paste. Add into the pot with beef. Cook till dry. Remember to stir constantly as bottom burns real fast. Serve when dry.

p/s i actually added more dark soya sauce cos i like my rendang black ( total of 5 tbsp)

Sauce - Belachan Chili Sauce

This sauce is one that i whipped out because i knew the Eggplant needed dipping and i didnt know what. But it turned out so great that i think i will never forget this sauce.


1 tbsp Belachan
10 - 12 Dried Chilis
2 tbsp sugar
2 tbsp Soy sauce
3 tbsp Oil
3 tbsp water
1/2 Lemon

Preparation Method:

Pound belachan and dried chilies until pastelike. Heat oil and add pounded ingredients to fry till fragrant. Add water, sugar and soy sauce. Reduce the sauce a little bit. Serve. Squeeze lemon and taste. Add salt if necessary.

p/s i actually used more oil in this recipe, but it is not necessary.

Eggplant - Fried Eggplant

This is one dish that Silva and I made again. Very interesting dish. The fact is that i absolutely love it. Esp served with Belachan Chilli sauce that i still drooling.


300 grams Eggplant (1 Eggplant, sliced)
1/2 cup flour
1 tbsp salt
2 tsp pepper
2 tbsp corn flour
2 tbsp chili flakes
1 egg beaten
oil for pan-frying/ deep frying.

Preparation Methods:

Slice Eggplant. Heat oil. Mix flour, pepper, corn flour. chili flakes if necessary. Taste if more salt is needed. Coat sliced eggplant with egg, then with flour and fry till golden brown. Serve with special belachan chili sauce sauce. (click on link for recipe)

Saturday, May 9, 2009

Chicken - Hainanese Chicken Rice

This is my version of Hainanese Chicken Rice.


4 Chicken Drumstick + Thigh
2 tbsp Oyster sauce
1 tbsp Salt
1 tbsp Sesame Oil
1 tbsp Cornflour
1 tbsp Soy Sauce

4 cups Rice
4 cloves Garlic (diced)
4 Shallots (diced)
4 slices Ginger
3 tbsp Butter
1 tbsp Salt

Chili: (this is a rough estimation. I taste while making it)
1/2 cup chicken stock (left over soup from boiling chicken)
10 chilies cut
5 cloves garlic cut
3 slices ginger cut
1 lemon
1 tbsp fish sauce
salt to taste

Preperation Method: Marinade chicken with all the ingredients for chicken, except for water for 30 minutes or overnight. (I have no idea why i marinade the chicken but i still do it. Gives me the impression that it taste better) Boil enough water to cover chicken and put chicken to boil for about 30 minutes. Take chicken out and dip in cold water

For the rice, melt butter and fry garlic, shallots and ginger till fragrant. Add uncooked rice and fry till dry. Transfer rice to rice cooker and add enough water that is used to boil the chicken to cook rice. Add salt and cook rice.

As for the sauce. Chili, garlic, ginger in a bowl and use a spoon to mash them slightly. Add rest of the ingredients and taste. Add more of lemon, salt or fish sauce if necessary.

Friday, May 8, 2009

Kueh Tiaw - Sweet Taugeh Kueh Tiaw

What happens when you have leftover Kueh Tiaw and Tauge and a whole array of sauces at your dispense? Answer : Sweet Taugeh Kueh Tiaw. This Rice noodles (Kueh Tiaw) fried with Bean Spouts (Taugeh) with gula Melaka is a dish that is famous in Kuching, where i come from.


Handfull Kueh Tiaw/Rice noodles
Handfull Taugeh
3 cloves garlic (diced)
2 shallots (diced)
1 egg
5 tbsp Black Soy Sauce
2 tbsp Gula Melaka or Palm Sugar
3 tbsp water
pinch pepper

Preperation Methods:

Fry shallots and garlic with oil till fragrant. Add gula Melaka and water and melt the sugar. Add soy sauce. Bring to boil and break egg. When egg is half cooked, add the Kueh Tiaw and fry till a 80% dry. If too dry, add a bit of water. Add bean sprouts and fry till bean sprouts cooked (ca 2 mins). Serve.

Soup - Pork Leg Peanut Soup

Most soups are easy. This is a rendition of the Peanut Pork Tail Soup which i love. But we used pork leg because pork tail cannot be found in my city.


1 big pork leg. cut in chunks.
1 cup peanuts (soaked overnight)
1 tbsp Chicken stock granules

Preparation Methods:

Boil pork leg in water for 5 minutes. Remove pork and throw water away. Boil about 5 bowls of water and dump peanuts and pork legs. Boil at low heat (covered) for about 2 hrs or longer (the longer the better). Before serving add salt, pepper and chicken stock granules to taste.

Pork - Pork Leg Cold Dish

This is a recipe Silva and I put together. We had extra pork leg left from the Pork Leg Peanut Soup so we decided to make this cold dish. Its amazingly good and everyone loved it. Silva executed the dish.


1 small pork leg (boiled and cut in small sliced)
1/4 cup Chili oil
6 tablespoon Soy sauce
3 to 4 sprigs Coriander (diced)
2 tablespoon Szechuan Pepper
1 tbsp Chicken stock granules
1 tbsp sesame oil
2 - 3 cut Chili
Pinch of pepper

Preparation Methods:

Boil the pork leg in water till cooked. Take out and dip in cold water to keep meat crunchy. Cut in slices and put in bowl. Add coriander, chicken stock granules, chili and soy sauce. In pan heat chili oil with szechuan pepper till fragrant and add sesame oil. Sieve the oil so and pour hot oil on the pork. Throw away the szechuan pepper. Stir pork and so that pork is evenly coated with the oil. Taste and season with salt accordingly. Keep in fridge till ready to serve.

p/s Celery would be a great addition the the dish.

Chicken - Cornflakes Chicken 2

This is a recipe i made up myself. I tried it tonight out of curiosity, turned out good. Would make a few changes to the way i made it and it will be mentioned here. Proves that my dish was not thought out properly. I overcooked the chicken, thus its a bit black while thinking what was missing, apparently the cinnamon powder....


500g chicken (cut into small chunks)
1 tbsp Worcester Sauce
1 tbsp Soy Sauce
1 tsp Salt
1 Egg
1/2 cup Flour

1 cup cornflakes (crushed)
5 tbsp Sugar
2 tsp Cinnamon powder
1 tsp Chicken stock granules
3 tbsp Curry leaves
2 tsp Salt
3 tbsp Butter
1/2 Lemon
Pinch pepper.

Preparation Methods:

Marinade chicken with Worcester sauce, soy sauce and salt for 15-30 mins. Add egg and flour. fry in oil till browned. Take out.

In a pan heat butter, add curry leaves, fry till fragrant, add sugar, cinnamon powder, chicken stock granules, salt and stirr. Chicken, coat chicken with butter swiftly and add crushed cornflakes. Fry till dry. Taste cornflakes and add sugar, salt and cinnamon powder accordingly (if not enough). Add pepper, stir and squeeze lemon and serve.

Thursday, May 7, 2009

Pad Thai

This is one dish that i love to make..its a lot of ingredients and a small amount of work, but considering i do not have it in Germany, and the next best one i have had is in Addie's in London, i have to whip this out.


250g rice noodles
3 shallots (diced)
5 cloves garlic (diced)
3 tbsp coriander (diced)
3 tbsp roasted peanuts (pounded)
2 stalks Thai sweet basil
2 eggs

Optional ingredients:
1 chicken breast (sliced)
and/or 10 small prawns (de-shelled)
2 handful bean sprouts
3 dried tofu (cut in cubes)

5 tbsp fish sauce
1 tbsp chili powder
2 tbsp tamarind paste
2 tbsp sugar
2 tbsp soy sauce

Preperation Methods:

Fry shallots and garlic with oil till fragrant. (Then add chicken to fry till cooked if chicken is used) Add egg and cook till half cooked stir and add mixed Sauce. Add rice noodles till 80% dry. Add rest of the ingredients (including rest of optional ingredients) except for peanuts and lime and fry till ingredients cooked. Serve with cut lime and garnish with peanuts

Sauce - Hot Sauce

This is a sauce for dipping. I actually kinda created it on my own based on the buffalo wings sauce that i once made. Its for the Crispy Chicken with Corn Flakes Batter but it is just as good for bbq or for any other dipping purposes.


10 tbsp tabasco
4 tbsp tomato sauce
3 tbsp butter
3 tbsp cream/milk
3 tbsp chopped parsley
1 tbsp sugar
1 tsp black pepper

Preparation Methods:

Melt butter in pan, add tabasco cream and chopped parsley. Simmer for few minutes, add sugar, parsley and black pepper. Simmer for further 2 minutes and add tomato sauce. Cook till desired consistency is achieved.

Wednesday, May 6, 2009

Chicken - Crispy Chicken with Cornflakes Batter

This is one dish that i decided to try out today. It is very crispy and easy to eat, makes a great party dish for children.


500g Chicken (cut in strips)

1/2 cup milk
8-10 tbsp flour
2 tsp salt
2 tsp sugar
2 tsp garlic powder
1 tsp melted butter
1 tsp pepper

6 to 7 handfuls of cornflakes (crushed)
3 tbsp chili flakes

Preparation Methods:

If chicken strips are too thick, flatten it with a hammer or a big knife. Mix better together. preheat oven to about 200C. Dip chicken in batter and coat with coating till completely coated. Place in oven for about 20 minutes. Then flip chicken and close the heat. Leaving the chicken in the oven for another five.

Serve with a sauce. Hot sauce recommended (Similar to sauce for buffalo wings)

Kangkung - Kangkung Belachan

This is one simple dish. Since its one of my favourites, i'd just put it up.


1 bunch Kangkung ( ca 200g)
2 cloves garlic
1 tbsp belachan (slightly roasted)
1 tbsp dried shrimp (soaked and diced)
5 tbsp water
2 chilis (sliced)

Preparation Method:

Heat 3 -4 tbsp of oil and fry belachan till fragrant/smelly, add garlic, dried shrimp and chilli and fry till browned. Add stalk of kangkung, add 2 tbsp of water, stir and cover. 1 minute later add leaves, rest of water, stir and cover. Serve when ready.

Tuesday, May 5, 2009

Pork - Tao Yew Bak (Dry)

This is my dried version of a tau yew bak. I have another wet version. Quite similar but i would do it the next time i cook it. I usually like to add boiled egg for the wet one. This recipe is an awfully easy recipe to cook.


500g Pork Belly
6 tbsp dark soy sauce
5 cloves garlice
2 sticks cinammon
2 star anise
2 tsp five spice powder
1 tbsp palm sugar

Preparation Methods:

Heat 1 tsp of oil and fry garlic, cinnamon and star anise till fragrant. Add pork and fry till brown. Add dark soy sauce, fry till a bit burnt. Add enough water to cover 3/4 of pork and rest of ingredients. Cover and cook till dry. Stirring every few minutes. Serve

Pig's Blood - Pig's Blood Fried With Chinese Chives

This is the first time in over 3 years since i saw pig's blood being sold in the asian grocery. Actually, I did not even see it. Jong and Silva went to the grocery store and found it. I didnt even know they bought it until we came back. But this is one dish that made our day today.


1 pkt Pig's Blood (300g, cubed)
1 cup chinese chives/ jiu cai (cut in 1 inch lengths)
3 coves garlic (sliced)
1 stalk spring (onion)
5 tbsp soy sauce
1 tbsp sesame oil
1 tbsp Shao Xing wine
pinch of pepper

Preparation Method:

Heat 3 tbsp of oil and fry garlic till brown. Add pigs blood and fry with medium heat, constantly stirring for about 3 to 5 minutes. Add in chives and the rest of the ingredients and fry for further 2 mins. Serve.

Monday, May 4, 2009

Prawn- Butter Prawn

This is one of my favorite dishes. This is the kinda wet kind of butter prawn. There's another type which is dry and crispy. I would attempt that another day.


1kg Prawns (approx)
1 tbsp soy sauce
1 egg
5 - 7 tbsp flour


2/3 cup cream/milk
2 tbsp butter
3 tbsp curry leaves
2 tbsp diced chilli (deseeded)
2 tbsp diced corriander
5 tbsp sugar (approx)
3 tbsp of cornflour (approx)
pinch of salt and pepper

Preparation Methods:

I would have deshelled the prawns but in this dish i didn't. Marinade prawn with soy sauce, pinch of salt and pepper for half an hour. Add egg and flour to marinated prawns. Deep fry till cooked.

In a separate pan, heat butter with medium heat. Add curry leaves and fry till fragrant. Add rest of the ingredients and boil till the sauce is thick. Add prawns in and stir for another 2 minutes.

p/s Ideal milk can be used instead of sugar. I would say put two or three tablespoon. Again taste taste and taste the sauce. All the recipes i provide are close approximations. I never really measure the amount of ingredients I put in.

Fish - Assam Pedas Fish

Not quite sure if its curry but judging from the turmeric i put in, I think i'd leave the curry out.
I used tilapia in this dish.


1 fish (approx. 700g)
10 okras
1/2 eggplant
2 tomatoes
1-2 tbsp turmeric powder
3 tbsp tarmarind paste
3 tbsp chopped coriander
1 tbsp sugar
2 tbsp fish sauce
1 tbsp soy sauce
3 slices ginger
3 tbsp oil
1 cup water

20 dried chilies
2 stalks lemon grass (bottom part)
10 shallots
1 tbsp belachan
1 tbsp coriander
4 clove garlic
1/2 cup water

Preparation Methods:

Boil fish with ginger slices for 10 minutes each side to cook fish. Take fish out and throw water away.

Heat the oil and fry blended ingredients. Add water, bring to boil and add the other ingredients. Once vegetables are semi cooked, add fish cook for further 3 to 5 minutes each side. Add water if necessary.

Bitter gourd- Fried bitter gourd with egg

This is one of my step mom's favorite dish. Can still remember how happy she was when i cooked this dish.
2 to 3 bitter gourd (about 300g, sliced)
2 eggs (beat)/ salted eggs (blended)
2 cloves garlic (diced)
1 tbsp sugar
1 tbsp light soy sauce
1 tsp pepper
1 tsp salt
1 tsp dried chili flakes

Preparation Methods:

Heat bout 2 tbsp of oil and fry garlic till browned. Add bitter gourd, sugar and soy sauce. Fry till bitter gourd is a bit soft (ca 3 minutes) and add pinch of salt and pepper to beaten egg before adding it to the wok. Leave the egg for few minutes before flipping it. Add salt, pepper and chili flakes. Serve when egg is cooked.

p/s To reduce the bitterness of the bitter gourd, soak sliced bitter gourd in salt water for half and hour before cooking.

Sunday, May 3, 2009

Crab - Kam Heong Crab

Crabs crabs crabs. What can i say? This is one of my favorite ways to cook crabs.


1 kg Crab
1 tbsp dark soy sauce
1 tbsp tomato sauce
1 tbsp turmeric powder
2 tbsp oyster sauce
2 tbsp light soy sauce
2 tbsp sugar
4 tbsp dried prawns (soaked and diced)
4 tbsp curry leaves
10 chillies (diced)
15 shallots (diced)
1/2 cup of water

Preparation Methods:

Heat oil to deep fry crab. Remove crab and heat about 5 tbsp of oil to fry shallots and dried prawns. Once the prawns are brown, add chili and fry for further 3 minutes. Mix all the rest of the ingredients (except water) together and let sauce simmer. Add water and bring to boil.

Add crab into the sauce and stir the crab till its coated with the sauce. Cover the wok and let it braise for another 10 to 15 min stirring every 3 to 5 minutes.

Saturday, May 2, 2009

Chicken - Lemon Chicken

Jong requested this dish yesterday. As a friend, I had to make it. Also, I asked Helen what chicken dish i could make. The first thing she said was lemon chicken. Guess its quite a favorite.


500g Chicken Thigh (cut in cubes)
1 tbsp soy sauce
1 tbsp salt
1 tbsp corn flour
1 egg
15 tbsp flour

1 cup water
1 lemon (juiced)
1 tbsp chinese black vinegar
1/2 tbsp soy sauce
6-7 tbsp sugar
1 tbsp chicken stock granules (or less depending on how salty it is)
1-2 tbsp cornflour (i used tapioca flour)

Preparation methods:
Mix the 1st 3 ingredients with chicken and marinade for 15-30 mins. Beat an egg and mix with chicken and add the flour. Fry chicken till golden brown under high heat.

Mix all the ingredients for the sauce and bring to boil. Taste it and add more lemon or sugar according to taste. Cook until sauce is thick , turn off the heat and add in the fried chicken cubes. Stir the chicken till chicken cubes are coated with sauce.

Friday, May 1, 2009

Eggplant - Yu Xiang Qie Zi

This is one of my favorite eggplant dishes.


400-500g Eggplant (cut into long cubes)
100g minced pork/diced chicken
2 tbsp diced ginger
2 tbsp diced garlic
3 chilies (cut)
1 tbsp szechuan pepper (hua jiao 花椒)
1-2 tbsp hot bean paste
1.25 cup of water (approx)
1 tbsp black soy sauce
1 tbsp fish sauce
1 tbsp shao xing wine
1 tbsp sugar
1 tbsp corn starch
1 spring onion(cut in 2 inch lengths)
pepper and salt.

Preparation Methods:

Heat up a fair amount of oil and fry the eggplants (deep fry or pan fry). Heat about 2 to 3 tbsp of oil, and fry ginger, garlic, szechuan pepper till a bit brown, add chili and minced meat then add hot bean paste. When minced meat is nearly cooked. Add water and soy sauce, fish sauce, wine and sugar. Bring to boil. Taste and if underseasoned, add salt/pepper. Add corn starch (premixed with about 2 tbsp of water) and add the prefried eggplant. Cook for another 2 to 3 minutes.