aglio olio

Simple meal.

All u need is

Spaghetti
garlic
Oil
Salt n pepper

Boil spag till al dente. In a pan, sauteed garlic, add in pasta, season, toss n served.


Delish!

Alternative, add some dried chilli.


Better than kyspeaks bugs and worms. . . . Lolz


Cheers !

FooDcrazEE

Mee and My Malaysia

This lady is great and she does have a great blog here ----> clickhere. Anyway, as the theme suggest, we need to cook some noodle.

I dont know what to cook . . . . . . . . search the pantry and notice we does have some egg noodle left .

Here's the ingredient i used . . . .guesstimation

Egg Noodle

Pork ( chicken works as well )- sliced and add in a touch of soy sauce and corn starch for marination


black mushroom - 2 numbers
some chillis
oyster sauce
white pepper

Method

1 Sauteed the pork and mushroom with some garlic. Add in a lil water and let simmer. Add in the chopped chilli ( to ur taste ) and oyster sauce. Stir to mix well. Topped on cooked al dente egg noodle.

Serve hot. . . .

As for the name - i dont know . . .any suggestion before i submit to her . . . . .its a lil dull in color though but as they say . . . .its the flavour that counts . . .and sure its delish.

The noodle is nothing special but this was a dish that me mum used to cook for us during the late 70's to mid 80's. We usually use this to top fried beehoon. NOSTALGIA

Steam Clam

Havent been cooking for a long long time and did this not so long ago.



all we need is as follows



1 Clam - about 2 kg

2 Ginger - Julienne

3 Garlic - minced - 1/3 raw and 2/3 fried

4 Chinese Rice Wine

5 White Pepper



Cleam Clam and placed on deep plate. Sprinkle with pepper, raw garlic and ginger. Add a generous amount of wine.



Steam for about 10 minutes with high heat or till cook. Top with fried garlic and served hot



Simple and delish.



Till then





Cheers !

Roast Pork with Arrow Root

Had this not so long ago as me wife wanted to eat it . . . . .Bought some roast pork and had the arrow root digged up from me aunt's place. . .yeah ! awesome . . . .she planted them along the bank of her natural pond behind her house in Batu Arang. . .


No recipe here. . . . . . . . just arrow root, spring onion, roast pork, garlic and a lil oyster sauce.

Sauteed the garlic, add in the pork and then arrow root. Once fragrant, add in a lil water to sort of braised them. . . . . then the spring onion especially the white part follow by oyster sauce to taste. You can also add a lil dark soy sauce and sugar.

Cheers !

Stir Fried Bitter Gourd with Salted Egg

Sorry about the pic quality. . . . bad . . .


U will need


bitter gourd - i uses about 250 - 300 gm worth - sliced
salted egg yolk - 3 nos - steamed till cook and then crushed and chopped
salted egg white
oil


blanch the sliced gourd removed and drained. sauteed chopped egg yolk till fragrant. add in the gourd. stir fried for about 1 minute and then add the egg white gradually till all are cooked.

remove and eat . . . . lolz


cheers

Cashew Nut Chicken

Boring old thing but I add a lil lemongrass into the recipe for more oomph

















We will need

chicken - cube
cashew nuts
dried chilli
garlic
onion
lemongrass
oyster sauce
dark soy sauce
white pepper
spring onion


Brown the chicken or blanch them in oil.
Saute the dried chilli, lemongrass and onion for about 1 minute and add in chicken. Continue for another minute and add in oyster sauce and dark soy sauce.

Stir fry again and add in the cashew nuts,spring onion and white pepper.

The rest is history. . . .





Cheers !

Steamed Marble Goby

Hello All......

Sorry for not updating as much as I wanted to. Anyway, during my last trip home, I manage to get the marvelous river fish from my friend who went angling in Pahang.

For Chinese, nothing beats steaming for fresh fish and I have added a lil ingredient as my wife likes them that way.


No recipe ok ? lolz


Lemongrass - crushed the white part
Kaffir Lime - zest and squeeze for juice
calamansi - for juice
ginger - sliced
galangal - sliced
chilli - sliced
shallot - sliced
garlic - whole
tomato - quarter
water - 100ml

Put all ingredient in a pot and bring to a boil. simmer for another 10 minutes to extract as much flavour out from the ingredient. This actually similar to TOM YAM ingredient minus the paste.

Remove and kept warm.

Clean fish - steam till 3/4 cook. Pour in the stock and steam all till fish are done. That should take another 3 minutes max. Total cooking time for me was 20 minutes. 12 for the stock and 8 for the fish of about 1.8 kg ( about 4 lbs )

Do try it out and see if its nice. Mine was so so as I forgotten to season the stock. STUPID moi............lolz

Till then...

Cheers !

Clams

Manage to get some clam back from the wet market when i was last back in Klang. They were dirt cheap too, RM2 a kilo. Look at the LIVE CLAM.

















I stir fried the clam with ginger, garlic and chilli. Oops! forgotten about the minced preserved bean ( tau chew ). Here's how they looks like after the cooking. Add in some rice wine and white pepper as preferred.
















Yummy ! We bought and cooked 2 kilo as whole family loves it. Why care about URIC Acid or Cholestrol..........when the food is DELISH !


Cheers !

Pan Fried Fillet of Pork

Havent been in for a long time and thankfully ppl are still reading me blog......

SORRY GUYS - commitment ....

Anyway, its about a whole fillet of pork

100 gm ginger
30 gm shallots
2 cloves garlic
brown sugar
salt
dash of chinese rice wine

Blend and mixed all the ingredient. Marinade the fillet for about 2 hours. Heat up a pan, lil oil over low heat and pan fried both side till cook.

Slice and served.

Cheers !

Hakka Braised Pork

This is one of the well known dish among the ethnic of Hakka. I got no idea what dialect it is called out of Malaysia.

Anyway, mum cooked this dish for Alpheus Full Month gathering among close friends and relatives. Indeed his 2 god father was here but the 2 godmother was busy with work .....

Ingredient

Streaky Pork - Pork Belly 1 kg- cut into 1/2 thick size.
5 Spice Powder - about 50 gm ( to taste )
Thick Soy Sauce - for colour
Potato Flour - 50 gm
Salt, Sugar, Light Soy Sauce ( to taste )
Mum added some extra preserved beancurd for extra oooomph !

Marinate for about 1 hour. Then deepfried and set aside.

Meanwhile soaked some woodear and trim. In a pot, place all the fried pork, woodear and cover with water. Simmer and flavour with preserved beancurd . Served hot.

Try them out. Dont remember all the ingredient as I have not cook this before. Too lazy and too fattening for me.
























Till then

Cheers !

Sweet and Sour Prawn

I havent been cooking for a long long time.........until me wife wanted to eat this dish after her confinement....

Usual stuff - no recipe just hunch

Shallot - 10 numbers
garlic - 2 cloves
chilli - to taste
ginger - 1 inch

Prawn - about a kilo

Pound all the ingredient above except for prawn ( lolz ). Prepare the prawn - snip of heads and tail, devein and deep fried for about 20 seconds in hot oil. Drain.

Sauteed pounded ingredient til fragrant. Add in some ketchup and chilli sauce. Adjust to taste. Season with crushed black pepper and a lil sea salt. Add in the prawns and tossed till coated with sauce.

We are done.

































































Look at the size of the prawns......huge eh ?

Till then .....


Cheers !

Simple Meal

Great hols for me from 1st - 8th November and was back on the 9th working my arse off till now. Wanted to cook and snap pic for me blog but left me camera back in the quarters. So, gotta make do with my mobile phone built in camera. Bear with me for the lousy pic.


This is my wife's yearning....simple meat ball soup with canned green peas and egg. i just bought some meat balls from the wet market and dump them into a pot of boiling water. Simmer for about 15 minutes and turn off the heat. covered the pot and let it soaked for 2 hours. Re heat, dump in the green peas and egg. For the egg, I have them beaten up and slowly pour into the boiling soup. Simple, eh ?
















Dont know what to eat and there was left over rice from the previous dinner and decided to just fried some rice. Baby corn, french beans, sausages ( peppered chicken ) and seasoning. The colouring is from the dark soy sauce.

















Just got transfered to a new Restaurant and will be busy with the coming school hols, my semester final exam, wife preggie and dont know what else.

Will try to post as many as possible and hopefully, with more recipe.

Till then

Cheers !

Lonely Meal

Wife is back in MIL's place and that left me alone in our room. Really dont know what to eat and missing her too.

Sigh .........

In the end, I ended up eating salad and a chicken tortilla.
















This salad was bought in The Bakery in Genting Hotel. Just love the pungent taste of ROCKET and wonderful Balsamic Dressing. I should eat more of this if I intend to lose weight but arggghhh.... I love MEAT ! Especially Red Meat. Imagine my steaks is usually Medium Rare and my lamb medium.

Better stay off the meat MIKE ........ u better stay away from them .... <------ talking to meself. Chuckle !














Took a snap of the inside of the tortilla and I nearly lost my appetite. HOwever once wrapped, its looks nice but still I prefer the LAMB.

















Well, wait till Nov 1st when I'm back before I can start to cook again. No point cooking for 1 person.

For our muslim reader - Selamat Hari Raya Aidil Fitri. Maaf Zahir dan Batin.

In English - Happy Aidil Fitri and apologies for any of my mistake done.


Cheers !

Steam Chicken with Mum's Dip

My MIL wanted to eat some steam chicken but both of us was too lazy to cooked up the Hainan Chilli Sauce and Ginger for it. So, decided to do my mum's version of the steam chicken dip when I found some home grown lesser galangal in the fridge.

Different from the GuangXi dip and I do believe it is more on the Hakka side ( Chinese Dialect ). There is only 3 of us and thus the half chicken.

As usual, just steam the chicken over very low heat for about 15 minutes.

Usually I just steam them for 12 and turn off the heat. Then let the rest of the heat in the covered wok to do the rest of the steaming.

This way, I can maintain the smoothness of chicken meat rather than it being over cook and tough. Rough as per Chinese saying.













































For the dipped, you will need a handful of shallot, about 10 numbers. Soaked in cold water, then peel. Its much easier to peel that way. after peeling, mum usually pound them in the pestle and I did the same.

Regretted it.....tears running own my cheek. Suggest to just sliced them up.

A few pieces of lesser galangal will suffice as it is very pungent and may over whelm the flavour.

Sauteed the shallot in sesame oil till transluscent. Sweat the shallot is the word. Remove and add in the chopped lesser galangal and season with light soy sauce. All that to your taste. Voila - chow time.
















Couldnt finish the chicken , so, the very next day, I dumped the dip and the chicken and stir fried them till well mixed and HOT.

Didnt bring my camera back with me and thus the lousy pic from a 1.2 mp camera phone. Sorry!


Cheers !

Finished Product for Ala Mum

Forgotten to post the "Poor Donald's Last Picture "

Braised Duck Ala Mum

Woot ! Went back to my mum's place....... why didnt I ever said, my dad's place or better still, my parent's home. Aint that better ? chuckle ! whatever....


Mum havent cook this dish for ages....to me its like centuries....lolz.... Real simple dish and DELISH!

You will need


Duck - 1 bird - cut into chunks.
Ginger - about 500 gm - sliced
Shallot - about 350 gm - sliced
Minced Bean Paste - about 3 table spoon or to taste
Red Fermented Beancurd ( Nam Yee ) - 3 pieces
Chinese Rice Wine
Water

Sauteed the ginger and shallot with sesame oil till fragrant. Add in the beanpaste ,fermented beancurd and duck. Stirfried for under 2 minutes or till well mixed. Pour in some rice wine.

Transfer into a claypot or any stock pot. Add in water till enough to cover the duck. More if you like to have more sauce. I rather just use a stock pot and sauteed in it before adding water. That case I dont have to transfer.........but claypot makes the dish taste nicer and cook better.

Simmer the dish for at least an hour. We did it for 2 hours.

Till then. Happy Cooking

Cheers !

Salmon Mousse

Had some salmon on hand and wife yearns for something different and easy digestion. The uterus or is it placenta is expanding and pushing her stomach making her feeling bloaty.

Decided after her approval to make them into mousse. Usual stuff in it.

Salmon
Cream
Salt and white pepper
Some onion
Fresh dill
Kiwi - for coulis
Tomato - blend for sauce

Just blend all ingredient and season. You can add almost anything you wish.

Anyway, just look at the picture and figure it out. LOLZ


Cheers !

Petai

Wifey wanted to have this dish again but insisted that we add some fried anchovies into it. What can I do eh ?















































Sorry for not updating as much as I would like to as I am currently very busy with work and wife.


So, do hang on and I would update whenever I can. I will......

Cheers !

Braised Pork Ribs

Another of my wife yearning ...... she wanted to have phoenix claw a.k.a. braised chicken feet but too lazy to clean them at that moment and offered her this instead.

Ingredients - approximately

500 gm - Pork Ribs - feel free to substitute with beef or mutton. Chicken will too tough by then
100 gm - Shiitake Mushroom - soaked, drain and sliced.
100 gm - shallot - peeled and use whole.
50 gm - Garlic peeled and use whole
2 -3 pieces - Preserved red beancurd ( nam yee )- mashed and mixed with water to taste
100 gm - ginger sliced
1 piece - dried beancurd skin - fried and break into pieces
Oyster sauce - to taste
pepper to taste


Method

Heat wok and sauteed ginger, garlic and ginger till fragrant. Add in pork ribs to slightly brown. Add in the mashed preserved beancurd liquid, oyster sauce, pepper and mushroom. simmer for half an hour over low heat , covered.

Taste and adjust seasoning. Add more water and simmer if need be. Served hot.

















Simmering pork ribs and other ingredients. Note the beancurd ( I have only one piece leftover from the chiller. Cut them up and just chucked them in. MIL was furious I took her last piece of beancurd - ouch! )
















The ready braised pork ribs. Apologized for the poor quality of picture. Didnt have my new camera with me. Forgotten about it in my exciment in leaving work place for day off.















Fried Beancurd Skin















Raw beancurd skin.

Till then

Cheers !

Stir Fry Pork

Not knowing what to eat as I was very tired lately due to all those budget planning and with additional responsibility in my work, asked one of the Thai guy to cook for me.

Simple meal but kinda dry if you only had this with white rice. Besides, I'm trying not too take in too much carb and that basically means no rice for me.

Easy enough to cook with these ingredients

Pork Strips
Long Beans
Onion
Garlic
Chilli
Fish Sauce
White Pepper
Rice Wine
Chicken Broth
spring onion

marinate the pork with fish sauce, white pepper and rice wine for about 30 minutes. heat up wok , add a little oil, sauteed the rest of the ingredients till fragrant and add the pork. keep on frying till cook. season if need be.

Simple right ? thats my lunch........

2.5 down....5 kg to go......ouch!

Why is it so difficult to lose weight ?

Cheers !