STIR FRY COMBINATION CHAYOTE WITH BEANCURD SLICES & SKIN (VEGETARIAN) - 豆腐豆根凉拌佛手瓜 (素食)

Ingredients: (3-4 pax )

1 pc                 Chayote    - Cut into strips.
1 pc                  Beancurd - Cut into slices.
2 pcs                Beancurd skin ( Wet ) - Cut lengthwise
2-3 slices         Ginger - shredded.
                        Salt to taste.
                        Oil for light frying.

Gravy:

1 tbsp                      Oyster flavoured sauce. (Vegetarian) - )
1 1/2 tsp                  Cornflour.                                            -)  All mixed
                                Dash of pepper.                                   -)
50 ml                       Water.                                                  -)  well
1/2 tsp                     Sugar. (Optional)                                 -)

Methods:

1.                    Heat up wok with little oil. Put in beancurd slices to fry till it
                       turns slightly golden brown. Then drain off extra oil and dish
                       out on a bowl or plate for later use.

2.                    Use same wok with 1 1/2 tbsp oil, put in shredded ginger to saute
                       a little, add in chayote strips. Stir fry for about 3 mins. Now put in
                       together fried beancurd slices & skin, salt, sprinkle a little water,
                       continue to stir fry another 2-3 mins.

3.                    Now  add in the gravy, stir & mix well. Let it simmer for 3 mins.
                       (If the gravy is dry or thickened, you can add a little more water.)
4.                    Turn off heat. Dish out the veggies on a plate and served.


*           Some vegetarians dont take garlics or shallots, so ginger is taken in.                

CURRY FISH CUBES - 咖哩鱼块

Ingredients: ( 3-4 pax )

600 - 700 gm           Fish meat - cut into cubes (Fish of own favourites)
                                 Oil for frying.
                                 Cornflour for coating.
2 pkts                       Curry paste ( Fish)
200 ml                      Santan (Coconut Milk) - ) Can be adjusted to
1200 ml                    Water.                           - ) thickness of the curry gravy
                                                                            of own likes.

Veggies:

5-6 pcs                     Long beans  - Discard both ends, break into 3" length.
7-8 pcs                     Ladies finger - Discard both ends & cut into 2.
2 pcs                        Brinjals ( Eggplants) - Cut off top stem & cut lengthwise
5-6 pcs                     Fried taufoo pok
Few leaves               Cabbages
1 pc                          Big Onion - )  Cut into
1 pc                          Tomato     -  )  wedges
                                 Curry leaves ( Optional)

Marinate Sauce:

Salt, pepper, 1 1/2 tsp Shao Hsing Wine or fish sauce.

Methods:

1.              Use a big bowl, put in fish cubes, marinate sauce, mix well & set aside.
                 (Can be done an hour ahead.)
2.              Heat wok with oil.
3.              Dip the fish cubes into cornflour piece by piece, then slowly put in to fry.
                 Fry till it is slightly golden in colour. Drain off access oil, put on a plate
                 & leave aside for later use.

4.              Use same wok, heat up only 2 tbsp oil. Put in long beans, brinjals, cabbages,
                 stir fry for 3-5 mins. then add in curry paste and balance of veggies
                 except tomato & fried fish cubes.
5.              Stir & mix well for another 5 mins. only then add the tomato & fish cubes
                 and water. ( Try to test the taste)
6.              Lower heat, mix well & let it cook for 5-10 min. Lastly add in the santan,
7.              Once the curry boils, turn off heat.
8.              Use a bowl with depth to fill up with curry and served.      

SWEET POTATO BALLS - 番薯丸

Ingredients: (3-4 pax)

3-4 pcs                   Sweet Potatos (Boiled cook & mashed)
1 bowl                    Flour
1/2 bowl                 Sugar
50-100ml                Water  (Adjustable)
                               Oil for frying

Methods:

1.                         Take a big bowl, pour in mashed sweet potatoes, flour, sugar, mix well
                             by adding water little by little. Slowly knead into a soft dough.

2.                          Divide the dough into small pieces. Roll it into balls shapes. Repeat
                             till all finished.

3.                             Heat wok with oil. Slowly roll in the sweet potato balls. Start
                                to stir while frying till the balls turn golden brown.

4.                             Scoop out the balls & drain off access oil. Put on a plate & serve.

                                Enjoy...this sweet & chewy mini snack..

PLUM SAUCE PORK RIBS - 蘇梅醬排骨

Ingredients: (Serving 4-5 pax)

3 sticks              Pork Rib Bones with flesh - cut into 2"-3" lengthwise (From wet
                          market or can get 2 packs from supermart ready packed-poultry section)
                          Oil for frying.
1/2  pc.               Red Onions - cut into slices.
                          Pinch of salt.

Gravy Sauce:

1/2 bottle           Plum Sauce. )  Can adjust       )
(130+gm)                                                          )   Mix well
3/4-1 tbsp.         Sugar.         )  to own taste     )
100ml                Water.         )                          )

Garnishing: (Optional)

Slices of cucumber, tomatoes or spring onions.
(Selecting own favourites)

Marinade:

Salt, pepper, Shao Hsing Wine.

Methods:

1.                   Marinade pork ribs with salt, pepper & Shao Hsing wine. Set aside
                      for 10mins. (Use this time to prepare garnishings)

2.                   Heat wok with oil. Slowly slide in marinated pork ribs to fry. Slightly
                      stir & fry the ribs till golden brown.

3.                   Drain off access oil & dish out on a plate. Set aside for later use.
                   

4.                   Pour out extra oil, using same wok with 1 tbsp oil. Add in onion slices,
                      stir-fry a little, sprinkle little salt. Lastly add in gravy sauce. Lower heat,
                      now can let the fried ribs join in. keep stirring till it boils & gravy
                      a little thicken.

5.                   Turn off heat. Dish out on a plate.

6.                    Garnish it & served.

STIR - FRY SLICED FISH WITH GINGER & SPRING ONIONS - 姜葱炒生鱼片

Ingredients: (Serving 3-4 pax)

400+ gm         Sliced Fish (生 鱼)
                       (Fish of own choice)

2 stalks           Spring Onion (Cut into 2" length)
2 pcs              Ginger (Sliced)
2-3 cloves       Garlic (Chopped)
2-3 tbsp          Sesame Oil

Marinate:

Pepper
Salt
Cornflour

Seasoning:

1 tbsp             Oyster Sauce
1 tbsp             Shiao Heng Wine
100ml             Water

Methods:

1.                 Marinate sliced fish with pepper, salt, cornflour. Set aside.

2.                 Heat up wok with sesame oil. Add in garlic, ginger, stem of spring onion,
                    saute till fragrant.

3.                Add in marinated fish.  Stir fry a while, then add in seasoning, spring onion
                   leaves.
                   Continue stir fry till gravy partially absorbed.

4.                Dish out on a plate & served.
                 

STIR FRY FRENCH BEANS WITH MINCED LEAN MEAT - 肉碎炒四季豆

Ingredients: (Serving 3-4 pax)

500+ gm             Young French Beans (Break off both ends)
350+ gm              Lean Meat               (Can be replaced by chicken breast)
                                                            (Chopped Mince & Marinate with
                                                             Marinated Mixture)
Oil for frying.

Marinated Mixture:

2 tbsp                Oyster Sauce/ sugar  )
1 tbsp                Shiao Sheng Wine     )
2-3 tsp               Cornflour                  )  All mixed well with the minced meat.
2 tbsp                Sesame Oil                )
                          Salt to taste               )
2 tbsp                 Dark Soy Sauce       )              

(The above mixture taste is to own likes.)

Methods:

1.                       Heat wok with enough oil for frying the beans.

                           

2.                    Fry the beans for about 5-7 mins. (About to cook). Then drained off all
                       access oil and dish out on a plate, leave aside for later use.

3.                    Pour away extra oil, leaving 1 tbsp in the wok to fry the marinated minced
                       meat. Try to loosen the meat while stir frying till meat is cook.

                       

4.                    Add in the beans, stir fried & mixed well for about 3 mins.
                       (If  it is too dry, just add little water to have some gravy.)

                     

5.                    Dish out on a plate & served.

                       Have your good time..


                       

RANDOM AND FREEDOM....

Late in the midnite....oh..its already past 2am. showing on my clock, the next morning.
This is only the time that I can do my work randomly..what I cant & cannot do during
daytimes..

Dont misunderstood..there's no secret..I just doesnt want to be disturbed & wanting
completely the 'time' only belongs to me..

Yes, many times or even very often, whatever you do will not always satisfied others.
But still you have to do or say..

Well, you are the 'ONLY ONE'..you have to fix up yourself..do not bother what others
are saying..

Ive learned to be quiet, no comments...
I like and want random & freedom..............