Konnyaku Noodle & Mixed Vegetable Stew 芋丝猪肉焖杂菜

Konnyaku Noodle & Mixed Vegetable Stew 芋丝猪肉焖杂菜

Recipe source :  My own


Konyaku noodle or shirataki,  on its own it is rather bland. It looks like glass noodle but slightly thicker in texture and it comes in neatly tied-up bunches. Cook into stew or soup with other ingredients it becomes very tasty. I love its unique crunchy texture.

Ingredients

200g konnyaku noodles 
150g fresh shitaki mushrooms
170g carrot,cut into thick slices
100g sweet peas, stringed
250g pork belly, cut into thick slices
10g ginger, cut into slices
1 tbsp chopped garlic or big onion
3 tbsp cooking oil
1 Chinese rice bowl water

Seasoning Ingredients

1 tbsp Worcestershire sauce
1 tbsp oyster sauce
1 tsp light soya sauce
1 tsp dark soya sauce
1/3 tsp salt
a dash of pepper

Mix the seasoning ingredients with half a Chinese rice bowl of water 

 Konnyaku noodle or shirataki

 

Instructions

1.  Boil konnyaku noodle in boiling water for 3 minutes. Drain and set aside.
2.  Heat wok until hot. Add cooking oil and saute the ginger slices and chopped garlic until fragrant.
3.  Add pork slices and stir-fry until they turn whitish.
4.  Add mushrooms and carrot and fry for 2 minutes.
5.  Add in 1 Chinese rice bowl of water.
6.  Add konnyaku noodles and the seasoning ingredients.
7.  Let it boil until much of the water has evaporated.
8.  Add in the sweet peas and mix well.
9.  Simmer for 2 to 3 minutes until almost dry.
10. Switch off the flame and dish up.

 

I am linking this post to Alvin, Chef and Sommelier

The ingredient for July is ginger

The event  Little Thumbs Up is organised by Zoe, Bake For Happy Kids    and Doreen, My Little Favourite DIY  

Pan-Fried BBQ Pork 香煎肉片

Pan-Fried BBQ Pork 香煎肉片

Recipe source :  Adapted from Hawker's fare...Sauces

Today, I finally got round to trying this recipe which I had earmarked for sometime. SK thought this was satay and asked "where's the sauce?" Well, there is no satay sauce for this. I suppose this dish is meant to be eaten as a snack. 
 

Ingredients

600g pork belly, sliced into 1/2 cm thick slices
1 red capsicum, cut into pieces
1 yellow capsicum, cut into pieces
6 fresh shitake mushroom, cut into quarters
3 tbsp BBQ sauce
3 tbsp oil

 Yellow bell pepper

 Red bell pepper

Fresh shitake mushroom

BBQ sauce

Instructions

1.  Marinate pork slices in BBQ sauce for 1 hour.
2.  Skewer the pork belly, red capsicum, yellow capsicum and shitake mushroom onto bamboo skewers
3.  Pan-fry in hot oil at low heat until cooked.
4.  Serve hot.

I am linking this post to Cook-Your-Books # 2  organised by  Joyce of Kitchen Flavours

 

Pan-Fried Dry Prawns 干煎虾碌

Pan-Fried Dry Prawns 干煎虾碌

 

Recipe source :  Adapted from a booklet distributed by Lea & Perrins Worcestershire Sauce

So far, all the recipes that I had tried from this little booklet are yummy. And this dish of pan-fried dry prawn is no exception. It requires only a few ingredients, easy to follow instructions and the end result tastes great!

Ingredients

600g large prawns, slit at the back and have the veins removed
2 chilli padi, sliced
1 tbsp chopped garlic
2 tbsp cooking oil

Sauce Ingredients

2 tbsp Worcestershire Sauce
2 tbsp HP sauce
1 tsp sugar
1 tsp light soy sauce
1 stalk spring onion, chopped

Instructions

1.  Heat up oil, saute chopped garlic and sliced chili until aromatic.
2.  Add prawns and pan-fry over high heat until half cooked.
3.  Add seasoning and stir-fry until well coated.
4.  Add in chopped spring onion and stir well.
5.  Dish up and serve.

I am linking this post to Cook-Your-Books # 2  organised by  Joyce of Kitchen Flavours

 

Bak Kut Teh 肉骨茶

Bak Kut Teh 肉骨茶

 

Bak kut teh or translated literally as meat, bone, tea is a Malaysian Chinese concoction. You can't find it in China or Taiwan. The origin of the story goes like this- A long time ago Chinese port workers at Port Swettenham a.k.a Port Klang in Selangor used to pick up pieces of Chinese herbs that dropped from gunny sacks while being unloaded from Chinese ships docked at the port and to be transported to other parts of the then Malaya. The workers were poor and their meals were simple and bland. Then one day someone decided to add the bits and pieces of herbs collected to the pork they were boiling and thus bak kut teh was born. Of course you can't check the veracity of the above story. 

Today,  the best bak kut teh in the country is found in the city of Klang a few kilometres from Port Klang.

The bak kut teh shop where we had the bak kut teh is located in Kepong town. It is called Pan Heong (品香）

A pot of pig tail, stomach and pork rib soup. This is the original style of bak kut teh

The rice with onion oil and of course a pot of you-can't-do-without Chinese tea

A small clay-pot of pig trotter. This is just a side dish

A plate of vegetable cooked  in garlic oil. This is another side dish.

Seafood Porridge 海鲜粥

Seafood Porridge 海鲜粥

 

Recipe source :  My own recipe

Ingredients

4 large dried scallops ( about 20g ), soak for 30 minutes
4 large prawns ( about 120g )
200g salmon, cut into thin slices
150g rice
4 slices ginger
1 tbsp ginger oil
1 stalk spring onion, chopped
1 tsp salt
1.8 litres water

 4 pieces of big dried scallops

 4 large prawns

 4 slices of fresh ginger

salmon

Instructions

1.  Wash rice and put it into a medium-sized pot. 

2.  Add in 1.8 litres of water.

3.  Add in the dried scallops and ginger slices.

4.  Over high heat boil until the rice grains are broken up, about 20 minutes.

5.  Add in the prawns and let cook until they turn pinkish.

6.  Add in the salmon slices.

7.  Stir the porridge and continue to boil for about 4 to 5 minutes.
8.  Add in the salt and stir to mix well.

9.  Switch off the flame.

10.  Add in the ginger oil and stir to mix evenly.

11.  Garnish with chopped spring onions ( optional )

 I am linking this post to Alvin of Chef and Sommelier

The ingredient for July 2013 is ginger

This event is linked to Little Thumbs Up organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY

How To Make Ginger Oil 姜油

How To Make Ginger Oil 姜油

Ingredients

40g ginger, cut into thin strips
150ml cooking oil

Ginger strips

Instructions 

1.  Heat up a wok. Add in the cooking oil and heat the oil until hot.
2.  Reduce to low heat and add the ginger strips.
3.  Stir the ginger strips as you fry them.
4.  Be careful as the ginger strips turn brown rather fast.
5.  This can be stored in the refrigerator.

Suggested Uses

1.  Add a tbsp or two to steamed seafood - makes a noticeable difference to the flavour
2.  Add to steamed tofu dishes
3.  Add to porridge, especially seafood porridge

GL's Cooking : Yong Tofu 酿豆腐

GL's Cooking : Yong Tofu 酿豆腐

GL's Yong Tofu : chillies and bean curd skin with lots of gravy

My daughter, GL made yong tofu recently. She used store-bought fish paste which is very convenient, nicely packed and ready for use. She chose only chillies and bean curd sheets which are her favourites. She likes gravy so GL added lots of water during the cooking process so that her dish of yong tofu has more gravy.

You are lucky if you stay in an area where you can buy ready-made fish paste. Or you can make your own fish paste from scratch. My post Scrumptious Yong Tofu dated 22nd July 2012 has a step-by-step guide on how to  make this wonderful dish from scratch.


 

My version of  Scrumptious Yong Tofu