Stir Fried Manicai with Eggs

This month is Sarawak month for MFF.I really don't know much about Sarawak.Lucky i found this at Kelly Siew Blog.This is very easy to cook and healthy dish.We love it very much.This vegetable taste sweet.Normally we using this vegetable to cook Pan Mee.It very new to me.So,i give it a try.As Kelly say no disappointed.

Ingredints
Recipe source:Kelly Siew Cook

500g Manicai
3 large eggs (beat)
some garlic
some water
salt and light soy sauce for taste

Method

1. Pick the leaf and wash it.
2. Heat up some oil and put in garlic and cook until aromatic.
3. Then put in manicai and stir it for awhile.
4. Then crack in eggs.When the eggs is set,stir eggs and manicai together.
5. Add in salt and light soy sauce.
6. Serve hot.

Very easy,right?Try it,you will like it.Another way to eat this vegetable.

I am submitting this to Malaysia Food Fest,Sarawak month

Hosted by Sharon of Feats of Feasts

Purple Sweet Potato Pie

This recipe is from a book name '100 Desserts'.When i reading this book,this is the 1st recipe i want to try.I love the colour.It healthy too.Purple sweet potato is very sweet and very fragrant.

My family love this pie very much.I also love it.Will make again,because i bought purple and yellow sweet potato.I think two colour will look more nice.My colleagues not yet try this pie.
Here is the recipe :

Ingrentiens

Pie crust :

180g flour
90g cold unsalted butter
40g icing sugar
1/2 egg,at room temperature
vanilla extract

Method

1. Finely dice the butter.
2. Mix the flour and icing sugar together.Add diced butter to the dry ingredients.Knead with your fingertips until it resembles breadcrumbs.
3. Pour in egg and mix well until become a dough.
4. Leave it rest in fridge for 30 minutes.
5. Roll the dough thin.Press the dough into the pie pan.
6. Prick holes with fork.Line the crust with baking paper and put baking bean or rice inside on the crust.
7. Bake in preheated oven at 180'c for 10 minutes.Leave it to cool.

Filling :

400g purple sweet potato,peeled
30g butter
3tbsps condensed milk
1tbsp sugar

Method

1. Slice sweet potato thinly and steam until soft.Mash it while still hot.
2. Add the remaining filling ingredients and stir well.
3. Put in the filling on the pie crust.
4. Bake in preheated oven 180'c for 15 minutes.
5. Sprinkle some icing sugar on top as garnish.
6. Slice and serve.

 

 Try it.....

Crispy Fried Bitter Gourd

I know many people don't like this small bitter gourd ( some say it indian bitter gourd,maybe Indian people like to eat this kind of bitter gourd ) because it very bitter.But i like it( i only like cooked bitter gourd).Normally my mother will use small bitter gourd to make soup.Pork ribs small bitter gourd soup (苦瓜排骨汤).It won't feel bitter after cook.

For people who high blood pressure,every morning drink one glass of small bitter gourd,green apple and one stick of celery juice.It very good.Bitter gourd more bitter is more good.It also can help to cold down our body temperature.If you has denggi,double boiled smalll bitter gourd with frog (田鸡).It can cold down body temperature and frog it high in protein.

I remember when i do detox.Every morning i have to drink this bitter gourd juice.I can not direct drink like that.I add 1/2 lemon juice on let.I can not stand the bitter taste.Raw bitter gourd is very bitter.

I want my boyfriend eat this bitter gourd (he hate bitter vegetable),so i try many way to cook bitter gourd.Lucky he like this crispy fried bitter gourd.Everytime i want he to eat bitter gourd,i will tell him after cook it won't taste bitter (sometime he like kid.hahaha!! :P)

This crispy fried bitter gourd you can found it at mamak store.It is a Indian dish.It is not spicy but very fragrant with spices.Taste a bit bitter.

Here is the recipe :

Ingredients
recipe source : Echo's Kitchen

2 small bitter gourd/indian bitter gourd(my bitter gourd abit big in size,so i use 2 only.if your bitter gourd is small,you can use 4)
1tsp chilli powder
1tsp paprika
1tsp turmeric powder
1tsp cumin powder
some salt
1 1/2tbsp rice flour
2tbsp oil
some oil for deep-frying

Method

1. Wash the bitter gourd.Slice it as thin as you can.Don't remove the seed unless it's too big and rough.
2. Mix the sliced bitter groud with all the spices,salt and oil.Let it marinate for 10 minutes.
3. Then sprinkle rice flour and mix well.
4. Deep fried until golden brown at medium heat.
5. Serve it hot.

Hakka Style Steamed Yam And Pork Belly

I think many people very scared to eat this because it look fat.It is my favorite.The skin is the best part.hehe..This recipe is from grandfather.Lucky my mother have learn from him.If not today i can't have this homemade steamed yam and pork belly.The one bought at restaurant not so traditional.Some they using grilled pork.Every year after Chinese New Year my mother will make this because it time to harvest the yam.

The yam we plant and the yam we bought at wet market it taste different.The yam we plant  taste more 'yam' ( like yam essence).This year we only harvest about 1kg of yam.You can see my yam tree here.Beside we use it to make steamed yam and pork belly,we also use it for fry nian gao.Here is the different of yam we plant and bought from market :

Can you see the different?

Ingredients
500g pork belly (with skin)
500g yam
1tbsp light soy sauce
1tsp dark soy sauce
some water


Seasoning
2tbsp garlic (sliced)
1tbsp ginger (sliced)
3 pieces preserved red beancurd
5-6 star anises (crushed)
5-6 parsley root
2tbsp taucu
3tbsp sugar
1tbsp light soy sauce
1tbsp Chinese wine (Shaoxing wine)
some oil


Method
Cook pork belly in the water for 20 minutes,remove and soak in the cold water.Dish out and pat-dry,prick holes over the pork skin.Rup pork skin with light soy sauce and dark soy sauce.Deep fry in the hot oil over high heat until golden brown.Remove from heat,soak in the ice water.Drain well.Cut into thick slices.

Peel yam and cut into slices as thick as pork belly pieces.Deep fry in hot oil until golden brown.Drain well.
Heat up a wok and put oil and all the seasoning.Then put some water and let it simmer for 5 minutes.

Put back the sliced pork belly in the seasoning mixture and let it simmer for 20 mintures.

Dish out the pork belly from sauce mixture.Arrange pork belly and yam in a bowl.(i using rice bowl).Top with the remaining sauce.Steam in the boiling water over high heat for 30-40 minutes.

Serve hot.

Grilled Tuna Rolls

I am submitting this to the Christmas Giveaway in

The Sweet Spot

 

Adaptation from:Chillies-Great recipe ideas with a classic ingredient

Ingredients :

Red and Green capsicums : 3,large

Canned tuna                   : 1 can,drained

Lemon juice                    : 2 tbsp

olive oil                          : 3 tbsp

Green or black olive         : 6,pitted and chopped

Fresh chopped parsley      : 2 tbsp

Celery                            : 1 stick,finely chopped

Salt and black pepper to taste

Method :

1. Preheat oven 180'c.Place capsicums on a baking tray and grill for 8-12 minutes until blackened.Transfer to a plastic bag,seal abd leave to cool.Peel,halve,core and seed capsicums.
2. Pre filling.Place tuna in a bowl add lemon juice,oil,olive,parsley,celery and salt and pepper to taste.Mix well.
3. Spread ouy capsicums flat.Spoon over enough filling to fill one capsicum and roll up.Repeat for the remaining capsicum pieces.
4. Serve warm. 

 

Pickle Long Bean

I am submitting this to the Christmas Giveaway in

The Sweet Spot 

Ingredient :

500g   long bean

1cup   white vinegar

1/2cup white sugar

some chili padi

Method :

1. Washed long beans and chili padi and cut into small pieces.
2. Mix white vinegar and sugar together.
3. Put long bean,chili padi into a container then pour in vinegar mixture.
4. Close tight the container and store it for 24 hours before serve.
5. Best to serve it with chu cheong fan.