Petola with eggs

Ingredients
1 piece of petola
1 egg
2 tbsp dried shrimps
4 cloves of garlic (chopped)
2 tbsp water
Salt to taste
Oil

Method
1. Cut the petola into pieces about 2 cm thick each and set aside.
2. Heat the oil and sauté the garlic and dried shrimps.
3. Place the petola, water and salt and let it cook until the petolas are soft.
4. Lastly, add in the egg and give it a quick stir.

Stir-fried Sengkuang (Turnip)

Gave this dish extra sauce for the children.

Ingredients:
1 sengkuang (sliced)
1.5-inch carrot (sliced)
¼ cup of dried shrimps
6 cloves of garlic (chopped)
3 tbsp light soya sauce
2 tbsp dark soya sauce
Salt to taste
Water

Method
1. Saute garlic and dried shrimps until fragrant.
2. Add in the sengkuang and carrot and stir-fry for a while.

3. Pour in the sauces, salt and water and simmer it until the sengkuang turns soft (softness at your own preference).

Fried Bean Sprout

There is no vegetable left in the fridge so grabbed 2 pieces of white tofu and some bean sprouts from a mini market nearby my home after work to complement with a chicken dish. Firstly, deep fry the white tofu, sliced and put aside. Heat up the wok with oil, add chopped garlic, sliced carrots, spring onion, bean sprout and salt to taste. Stir fry for about 5 - 7 minutes. Garnish with fried shallots.

Dinner on Saturday (2)

Prepared 4 simple dishes for 6 – (i) honey chicken, (ii) steamed garlic and ginger fish, (iii) kai-lan with vegetable sauce and (iv) steamed eggs. The recipe for the honey chicken was adapted from Bay Books. Here sharing how the steamed fish was prepared. Fry garlic (chopped finely) and set aside. Fry ginger paste (grind ginger and spring onion) and set aside.
Rub salt on cleaned fish and set aside for at least 10 minutes. Wash and drain off.
Place fish on steaming plate and add ¼ cup of water, 2 tbsp onion oil and 1 tbsp soya sauce.
Steam for 5 minutes. Add in fried garlic and ginger paste and steam for another 5 minutes.
Garnish with diced spring onion.

For the vegetable dish, boil the kai-lan for 4-5 minutes and serve it on a plate. Add in vegetable sauce and fried chopped garlic with oil.

Here is the recipe for the steamed eggs.

Ingredients:
4 eggs
1 tsp salt
½ tsp pepper
1tsp soya sauce
1 tsp onion oil
5 chinese mushroom (sliced)
½ bowl minced meat (fried)

1. Place sliced mushrooms and fried minced meat in a steaming plate.
2. Beat eggs in a bowl and add equal volume of water to eggs. Add salt and pepper.
3. Pour the eggs mixture into the steaming plate and steam for 10 –12 minutes using low heat.
4. Pour in soya sauce and onion oil over the surface.
5. Garnish with diced spring onion and serve hot.

3-side Fried Chicken

Started the first day of December with this easy and quick to prepare meal. The fried chicken was served with 3 side dishes i.e. baby potatoes, cherry tomatoes and broccoli (baked it with cheese) bought from Cameron Highlands, a place famous for their fresh vegetables besides strawberry farms, flower nurseries and tea plantations.

Dinner on Saturday

My FiL came over for dinner and had prepared these dishes.
Steam Fish: Firstly, rub salt on the fish. Place ginger, carrot, chinese mushroom, red chilli, ham choy (all sliced thinly) and asam boi on the fish. Add fish sauce and steam for 10-12 minutes.

Fried Ladyfingers: Heat up wok with oil, stir fry chopped garlic and dried prawns for a minute. Add in ladyfingers (sliced diagonally) and sliced red chilli and stir fry until the ladyfingers are soft. Add soy sauce to taste.

For satisfaction guaranteed, complemented the dishes with our all time favorite i.e. Roasted Pork. Of course this was not self-cooked but bought from the market nearby our place and it taste consistently good.

The favorite dish for the day was Tofu with Mincemeat: Fry 2 packs of Japanese tofu and set aside. Heat the wok with oil, stir fry chopped garlic and chinese mushroom for a minute. Add in mincemeat and soy sauce and stir fry for 2 minutes. Add in mix vegetable, salt to taste and ¾ cup of water and let it simmers for 4-5 minutes. Thicken the sauce with corn flour. Dish the mincemeat on the tofu and serve hot.

Stir-Fried Four-Angle Beans with Belacan

This is one of my favourite vegetable due to its crunchiness and commonly my top selection when eating Malay food. Spotted this vegetable in the market (Wow! It only cost me RM0.50) and gave it a try.

Ingredient A

150g four-angle beans, sliced diagonally
salt and sugar to taste

Ingredient B (Blend)

1 red chilli
2 thin slices ginger
5 cloves garlic
6 cloves shallots
50g of dried prawns
11/2 teaspoon of belacan

Heat oil in a wok. Stir-fry blended Ingredient B until fragrant. Add in a pinch of salt and sugar. Throw in the four-angle beans, sprinkle a bit of water and stir-fry briskly for 2-3 minutes.

Fried Bitter Gourd with Prawns and Eggs

My hubby loves bitter gourd so made this simple dish.

Ingredients:

1 bitter gourd, small size (thinly sliced)
150 grams prawns (peeled)
3 eggs
2 tsp salt

Optional: To remove the bitter taste, boil the bitter gourd for a minute or rub salt all over the sliced bitter gourd and then rinse it.

Stir fry the bitter gourd and prawns and then crack the eggs in.

Mixed Japanese Beancurd

Another quick and easy recipe I've learned. You can change some of the ingredients according to your preference. The important thing is the sauce.

Ingredients:
2 strips of japanese beancurd
1/2 bowl prawns, shelled (marinate with 1 tsp sugar, soya sauce & pinch of pepper)
1/2 bowl of meat (optional)
1 packet of snowpea/ broccoli
1/2 bowl of chinese/button mushroom
1/2 bowl of black fungus
1/4 bowl of carrot/onion, sliced
2 cloves of garlic, chopped
4 slices of ginger
3 tbsp oil
1 egg, beaten

Sauce:
1 tsp cornflour
1/2 tsp oyster sauce
1/2 tsp sugar
1/2 tsp salt
1/2 bowl water

Fry the Japanese beancurd and set aside, leaving the oil. Saute garlic and ginger. Add meat, prawn and stir fry. Add carrot, mushroom, black fungus, snowpea and stir fry for about 1 minute. Drizzle about 2 tbsp water, add the beancurd, cover and cook for further 2 minutes. Add sauce and bring to boil. Add egg, mix well and dish on to a serving plate.