Pineapple With 3-Colourful Peppers Frying Up The Squids - 凤梨与三色椒炒鱿鱼

Ingredients: (Serving 3-4 pax.)

2  pcs                Squids

3  slices             Pineapple (Cut into small pieces.)

1/2 pcs each     Pepper - Yellow  )

                                      - Green  ) All cut into smaller piece

                                      - Red     )     

2  tbsp              Oil

1/2 tsp              Salt

1/2 tsp              Garlic

Gravy: ( To Own Taste.)

100 ml              Water             )  All mixed

2 tbsp               Plum Sauce    )  well.

1 1/2 tbsp         Sugar             )

Methods:

1.                    Washed clean the squids and cut into ring type abt. 3/4 inch apart.

2.                  Heat up wok with 2 tbsp oil. Add in garlic to saute a little, then add in all

                     the colourful peppers and stir fry for a min.

3.                  Now can put in the squids & continue to stir fry another 2 mins.

4.                  Next, let the pineapple join in together with the salt, continue frying for 

                     2-3 mins.

5.                  Lastly, pour in the gravy and stir well for another min.

6.                  Dish out on a plate and serve.

                     One attractive dish suitable for everyone.

Petola (Angle Loofah) Frying Dried Scallops With Small Prawns - 丝瓜炒干贝与小虾

Ingredients: (Serving 3-4 pax.)

1 pc.                Petola.
10 pcs.            Prawns. (Shelled & Washed.)
1 tsp.              Garlic. (Chopped.)
1/2 tsp.           Salt.
3 tbsp.            Oil.

Ingredients: B

7-8 pcs.          Whole Mushrooms. (Soaked Soft.)
5-6 slices        Carrots.
3 tbsp.            Dried Scallops. (Washed.)

Gravy:

1 tsp.             Cornflour.  )  Mixed
150 ml.          Water.       )

Methods:

1.             First, cut off petola's hard skin.

2.             Then slice it in a diagonal way. Keep rolling after each cut, till finish
                 cutting the petola.

3.            Heat up wok with 3tbsp. oil. Put in garlic to saute a little, add in all ingredients B.
               Stir fry for 2 mins. then add in petola and salt, continue stir fry another 2 mins.

4.            Add in prawns follow by the gravy. Stir fry another 3 mins. (If the gravy is too
               thick, you can add a little water as to own choice.)
5.            Dish out on a plate and ready to serve.      

My Trip.

Its a long time not going thru my blog, and no recipes to share..
Do not know that whether I'm not good in planning my time or
just busy with my work..

Everytime when I come home, Im feeling of worn out..!
This time travelling to the East Coast - Kota Bharu, the other's Hometown..
Just to participate "Cheng Beng."

Started journey on 27th March, abt. 2.30pm and reached abt. 11pm..
Sit in the car till buttock gone flat....

Next day, helping Sister-in-law to shop all necessary things.
In the evening we just go shopping in one or two shopping malls, and that's
one day passed.

Today, 29th March, pay a visit to his Uncles..half a day.
After that, we took a journey to Rantau Panjang..all the way to the border-line,
Thailand..but did'nt enter....Aah..our luck is not that good..its a rainny day..!!
But we still go walk walk, see see..and bought something back..
That's my favourite.. dodol..

Aah...something caught my sight..I got a packet of beras dagang - that's the nasi dagang.
Wanting to try cook this rice. Hmm..if I'm successful..my recipe will be out soon..
And hope I can do it..good luck to me..

Wake up very early to help the SIL, preparing & packing all those
that are needed for praying. When everything is ready, we start our way to the Cemetry.
Spend half a day there.

After our lunch in KB we start our journey back to KL.
All the way driving, no jokes, no funs, a lonely day.....

Reached KL almost midnite...

T E R R I B L E...R O U T E....

Fried Belacan Kangkong - 马来栈蕹菜

Ingredients: (Serving 2-3 pax.)

2 bunches           Kangkong - ( Water Spinach.)
2-3 pcs               Garlic - ( Chopped.)
1 pkt.                  Belacan Paste - ( Vegetable Paste.)
3 tbsp                 Oil.

Methods:

1.           Unwrapped or untied the veggies. Take a stalk, break it from top towards the
               root, each about 2" length apart as long as the stalk is young. (As shown.)

                     Try to pick only nice and green leafly ones. As for the yellow leaves and
                     roots, just pluck off and throw away.
2.                  Repeat till all the veggies are done. Then wash clean 2-3 times. Put all the
                     veggies into a colander or strainer to drain off access water.
3.                  Heat wok with 3 tbsp oil. Put in garlic to saute a little, then follow by all
                     veggies. Quickily stir fry for 2-3 mins. and add in veggie paste. Continue stir
                     fry for another 3 mins. and its done.
4.                 Dish out on a plate and serve hot.

Note:

1.                 Salt is not added b'cos mostly the veggies paste is enough saltish.
2.                 If the bunch of kangkong is small, 1/2 pkt. veggie paste will do.
3.                 Be in mind that after throwing away the rotten leaves and roots, the veggies
                    will be less. So I used 2 bunches in this recipes.
4.                 Must be served right after cooking b'cos the colour of the leafly veggies will
                    turn a little yellowish brown or dark. (Usually this occurs to mostly all
                    leafly veggies.)

Black Chicken in Ba Zhen Soup - 乌鸡八珍汤

Ingredients: (Serving 4-5 pax.)

1 whole              Black Chicken.            (Cleaned, fold wings to the back and push the
                                                               chicken feet into stomach - picture shown below.)

5 pcs                  Eggs.                           (Hardboiled eggs & shelled - nos. of eggs to own
                                                               preference.)
1 pckt                Ba Zhen Herbal Soup.  (All herbal ingredients are ready packed in.)

2  tsp                  Salt.                              (To own taste.)

Methods:

1.           Use a pot to boil 2 litres of water.
2.           Add in herbal soup ingredients and bring to boil.
3.           Put in whole chicken together with the eggs and boil for 15 mins, then lower heat,
              add in salt, continue to boil for 1 1/2 - 2 hrs. Then its done.

Note:

1.           The soup is black in colour, but don't worry. That's due to the herbal ingredients.
2.           For vegetarians, just ignore/leave out the chicken.

Winter Melons Herbal Drink - 冬瓜凉茶

Ingredients:

600-700gm     Winter Melon.
300gm             Rock Sugar. (Sugar Cane)
5 litre               Water.

Methods:

1.            Heat a pot filled with 5 litres of water.
2.            Wash the winter melon clean. (Especially the layer of powder-waxy skin
               outside.)

3.            Cut open & scraped off the seeds. Then cut into pieces randomly.

4.            Put all the melon pieces into the pot and let boil for 15-20 mins. Then lower
               the heat.
5.            Add in rock sugar, stir every 2-3 mins untill the sugar dissolved, but still have
               to continue to boil in low heat for about 1 1/2-2 hrs.
              If water is lesser, can add back a little.
6.           Turn off heat, take out cooked melon and scoop out the flesh and can eat as
              you drink.

Note :

           If the drink cannot be finished the same day, it can be kept in the fridge for the
           next day.
           Remember Do Not Keep More Than 3 Days, because it will go stale.
                  

Fried Noodles

Ingredients: ( Serving 2-3 pax. )

3 bowls                Water.
2-3 pcs                Dried Instant Noodles.
100gm+               Pork with little fats.
                            (Cut few slices out)                   - )  All marinate
                            (Balance chopped & minced.)   - ) with ingredients A.
6-7 pcs                Prawns.                                      -)
                            Oil.

Ingredients A:

1/2 tsp                Cornflour.
A pinch               Salt.
A dash                Pepper.

Ingredients B:

200ml                 Water
1/2                      Salt.
1tbsp                  Oyster Sauce.
2tbsp                  Thick soy Sauce. (Black)
                     

Methods:

1.               Heat 3 bowls of water in a pot. Put in the noodles, use a chopstick or
                  wooden spoon to stir till noodles are loosen. Then pour away the water.
                  Keep noodles aside for ready fry.
2.               Heat  wok with 1 tbsp oil, put in minced meat, stir fry 3-4 mins till cook.
                  Dish out and put seperate plate.
3.               Again put in 1 tbsp oil, add in meat slices, stir fry 2 mins and lastly
                  add in the prawns and stir fry another min. then push aside.
4.               Add in 200ml water, followed by all ingredients B. then the ready noodles.
5.               Start to stir fry all the mixture together about 5 mins..till gravy is about to dry
                   up.
6.               Dish out and put on a plate, remember to put the cooked minced meat
                  on top and serve.