Stir Fried Tender Jack fruit With Coconut Ingredients500 gm jack fruit1 tsp salt2 tsp coconut oil1 tsp mustard seeds2 shallots, chopped1 stalk curry leavesGround to a coarse paste1 medium sized fresh coconut grated3 shallots, chopped10 dry red chillies, torn into pieces1/2 tsp turmeric powderA pinch of cumin seedsMethod1. Remove outer part of jack fruit and inner fibres, and cut fruit into large pieces along with any unripe seeds.2. Place in a pressure cooker with salt and 3/4 cup warm water and cook under pressure for 10 minutes .3. Remove from heat, allow to cool and mash well.4. Heat oil in a pan and sprinkle in mustard seeds. When they start sputtering, add shallots and curry leaves, and fry till shallots turn browns5. Add coconut paste and jack fruit, stir-fry till dry.
Stir Fried CauliflowerIngredients250 gm Cauliflower1 tsp turmeric powder1 tsp + 1 tsp salt1 1/2 tsp oil1 tsp mustard seeds4 green chillies, slit1 stalk curry leavesMethod1. Cut Cauliflower into small florets and wash well .2. Place 2 1/2 cups water in a pan with turmeric and 1 tsp salt , bring to boil.3. Remove pan from heat and immerse cauliflower in it for 5 minutes. Drain and dry cauliflower.4. Heat oil in a kadhai and sprinkle in mustard seeds. When they start sputtering, add green chillies, curry leaves and 1 tsp salt, fry for 2 minutes.5. Mix in cauliflower and stir fry till completely dry.
Stir Fried Mixed Vegetables Stir Fried Mixed Vegetables : Food Ingredients1 1/2 cup cabbage cut bite size1/4 cup ear mushroom thinly sliced6 broccoli, cut bite size 1/2 cup bean sprouts, clipped both ends10 snow pea, ends clipped 2 teaspoons chopped garlic10 carrot, sliced across4 tablespoons cooking oil2 asparagus, cut to 1-in lengths1 tablespoon dark Soya sauce
3 mushroom, halved2 tablespoons light Soya sauce1/2 cup green and red bell chilli, slices lengthways1 pinch ground pepper4 baby corn, medium size How to prepare Thai food : Stir Fried Mixed VegetablesFly the garlic for a little while in the oil and add the cabbage, broccoli, snow peas, carrot, asparagus, mushroom, chillies, baby corn, and ear mushrooms and sauté'. Add dark Soya sauce, light Soya sauc
This is a great recipe from Ken Hom. The peas are great as a little snack or served with something like grilled ginger salmon to make a full meal. The peas can be cooked up in about quarter of an hour, so very quick to make.Ingredients1 tbsp groundnut oil450 g frozen peas, thawed2 tbsp fresh coriander2 tbsp finely chopped spring onions2 tsp finely chopped garlic1 tsp sugarSalt and pepperHeat the oil in a wok. Add the peas and stir-fry for 30 seconds. Add the rest of the ingredients and stir-fry for a further 3 minutes, keeping the peas moving around all the time.Remove from the heat and add the sesame oil, for flavour. If this is added during the cooking it loses some of its delicious flavour.
The best way to eat Kangkong (water convolvulus) is either to stir fry it with belacan or blanched and dipped in prawn paste eaten together with cuttlefish. I was not planning to cook kangkong without chilli but due to absent mindedness, I bought kangkong without buying chillies. Left with no choice, I had to do some improvisation and decided to give it a stir fry minus chillies.
I had with me tender shoots of kangkong, homegrown by some villagers nearby. Most of the stems were used as they were young shoots and not overly fibrous. I was pleasantly surprised that a simple stir frying with garlic and pre-soaked dried prawns brought out the natural hint of sweetness in the vegetable. Unlike stir frying with belacan which may overpower the taste of the vegetable altogether, this stir fry keeps it light.
This is my recipe for Stir Fried Kangkong with Garlic (more…)
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I'm back from my short trip and have not quite finished with the laundry from the trip and not to mentioned the daily chores I still have to deal with *faint*. I wasn't in the mood to think of new dishes but it's good too as I still have quite a number of dishes I have not write out and I think I might need to cook the same dishes again to remember how it was done.This current dish was cooked quite some time ago. I had meant to use the prawns for a salad dish but decided that I wanted to have something hot instead. You may noticed that I had just did an asparagus dish recently. Well, asparagus is not always available in the wet market at my place and sometimes it's just too expensive to buy too. Since it was cheaper than usual, I bought a bunch ... again. How I wish it was so cheap, I could buy a big bunch back to make Cream of Asparagus. I just love it!Anyway, here's another way to cook asparagus ...Ingredients:12 medium Prawns, shelled retaining tail and deveined6 stalk Asparagu
Stir fried fish slices with ginger and spring onions (scallions) is a simple yet delicious dish to prepare. You can use fresh fish or frozen fish such as dory for this dish. White fish is preferred. The key to this dish is having a stove with really hot flame so that you can cook this dish fast. Cook it a little longer and it will turn a tad too soggy.
There is essentially two parts to cooking this dish. Firstly, to marinade and lightly fry the fish till it’s cooked or almost cooked. Secondly, to cook it with ginger and spring onions. Though it is usually found in commercial eateries, you can try it at home just like what I did.
This is my recipe for Stir Fried Fish Slices with Ginger and Spring Onion (more…)
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Cook the noodles according pack instructions. stir fry in hot oil 1 finely chopped onion until soft. Season 1 diced chicken breast with 1 tablespoon Chinese five spices herbs. Add the diced chicken breast to the onion and stir fry until brown. Then add 1 finely chopped garlic clove and 200g halved in length mange-touts. Stir fry this a few minutes on high heat. Add 2 tablespoons ginger syrup and 1 splash lemon juice. At last add about 50g cashewnuts, just heat a bit m0re and serve with the noodles. Enjoy!
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Same TasteQuiche with White Cabbage and Cashew NutsMushroom Cheese SoupChicken with Sesame SeedsPasta with Mushrooms and Sausages Dutch Apple Pie
Crabs! Finally they appear on this site. There are many recipes for crabs but this Stir Fried Crabs recipe focuses on simplicity and natural goodness. The usage of garlic, ginger and spring onions help to mask away the slight “fishy” smell of the crabs (I use mangrove / mud crabs here) whilst maintaining the natural sweet taste of the flesh. Unlike other crab recipes like Marmite Crabs, Tomato Crabs, Kam Heong Crabs, Chilli Crabs, Black Pepper Crabs or Cheese Crabs which overpowers the natural sweet taste of the flesh, this recipe ensures that you get to enjoy crabs at its best. By the way, you only kill the crab just before cooking.
How does one kill crabs? Well, in Malaysia, these crabs are sold live and bound with strings or reeds. So, they are pretty safe to handle. You have to place the crab upside down and use either a knife or chopstick to kill it. Prior to this however, is to place the crab in a freezer for 15 minutes or so. This will sort of put the crab into hib
Soya Bean Sprouts are different from Mung Bean Sprouts. The former has a big bean head whilst the latter is smallish, which is understandable because soya beans are much bigger in size compared to mung beans. In the market, mung bean sprouts (most of the time just simply called bean sprouts) are easily available but not soya bean sprouts. You will also realise that mung bean sprouts have yellow coloured head (bean) after the removal of the dark green coloured skin covering the bean. As for the soya bean sprouts, you can see them above.
Cooking time wise, soya bean sprouts take a longer time to cook due to the bigger sized bean head. In terms of taste and texture, I think soya bean sprouts are slightly heavier in taste (sweeter) and no doubt, crunchier. When you are chewing on mung bean sprouts, you practically can only feel the texture of the body rather than the bean. I think soya bean sprouts are also more nutritious as what soya beans are famed for. If you can get your hands on t
This is dish number two of my husband's birthday dinner. We love this dish. A well balanced between meat and veggie. If you read my previous post, you would know what soup I made that day. Then you should noticed a repeated ingredient used here.It's great if you only have time to cook only one dish and you cannot decide if you want a meat or a veggie dish.Ingredients:60g Pork Fillet (腰肉), sliced8 Shitake Mushroom, cut into quarters10 Asparagus, half8 slice Lotus Root, skinned2 tablespoon OilMarinade:1 teaspoon Light Soy Sauce1 teaspoon Chinese Cooking Wine1 teaspoon CornflourSeasoning:300ml Bone or Chicken Broth1 tablespoon Chinese Cooking Wine1 teaspoon Light Soy SauceSalt to tasteHow to do it:Marinade pork and set aside for half an hour.Heat wok with oil.Add pork and stir fry till half cooked.Remove and set aside.Using the same wok, add the mushroom and stir fry for a minute.Add some more oil if oil has been absorbed by mushroom.Add in the lotus roots and asparagus.Stir fried b
Pea Sprouts are also called Pea Shoots by others. The Chinese call it 豆苗. I remembered the very first time I cooked this, I thought it was more than enough for two but when it was cooked, it was barely enough for one. It shrunk to half!You shouldn't take more than 10 minutes to cook this dish. So it's good for those who always (say they) can't find time to cook.Ingredients:500g Pea Sprouts4 clove Garlic, sliced or minced1 tablespoon Water1 tablespoon Oil1/2 teaspoon Light Soy Saucea pinch of SaltHow to do it:Heat wok with oil.Add in the garlic and stir fry till frangant.Add in your pea sprouts and stir fry quickly to let them 'shrink' evenly.Add in 1/2 to 1 tablespoon water your pea sprout is too dry.Add in light soy sauce and a pinch of salt to taste.Stir well, dish and serve.☆ Click HERE for printer-friendly version of an original recipe. http://feeds.feedburner.com/wokkingmum
In Maharashtra the word Pavta is slang for a village simpleton. Or more precisely a term used by city folk to describe a simple person from a village who has moved to the city. Someone who sticks out like a sore thumb. Much like the wonderful people in Times Square who are not locals. Moving at their own pace, always looking up in awe at the tall buildings. It is also the Marathi word for Lima Bean. The Lima Bean we get at home is much smaller than the one found here in the US. Each bean is no bigger than the nail on your little finger. It also packs more flavour. Probably because most of the vegetables available in our markets in India are locally grown. Pavta was a staple in my mother's kitchen and she'd always a maintain a bag of fresh beans in her fridge. Pavta usal (stir-fried Lima Bean) was something she cooked very often. It was a quick, easy and delicious meal and I found it in my tiffin almost every week. For some reason none of the restaurants I know served Lima Beans whic
INGREDIENTS :3-5 cloves of garlic minced1 medium duck egg, beaten (use chicken eggs if you can't get duck eggs)1 tablespoon cornstarch/cornflour1 tablespoon rice wine1 tablespoon fish sauce3 tablespoons sweet dark soy sauce2 tablespoons oyster sauce1 tablespoon palm sugar1 teaspoon sesame oil1 teaspoon freshly ground black pepper1 tablespoon freshly ground ginger1 tablespoon chopped green onions1 tablespoon chopped shallots1 tablespoon thinly sliced red prik ki nu (birdsey chilis - optional).DIRECTIONS :Take about 8 ounces (250 grammes) of chicken and slice it paper thin (if you don't fancy this try and persuade you butcher to put it through the bacon slicer...) and marinade the chicken in the marinade for about an hour.Marinaded chicken (above)8 ounces sen yai (wide rice noodles)1 tablespoon fish sauce1 tablespoon palm sugar2 tablespoons oyster suace2 tablespoons sweet dark soy sauce1 cup broccoli floretsHalf a cup of coconut milk (optional)Cook the
In the past, when I do not know how to cook, my husband and I would to eat at 煮炒店 (a more economical alternative to dining at restaurants). One dish we like to order is 姜葱鹿肉 Stir fried Deer Meat with Spring Onion and Ginger but seriously, do you think they really serve Deer Meat? I think it's more like beef to me. We like how they do it. It's always tender, not tough at all.Ingredients:250g Lean Beef, sliced into stripsSpring onions, white part only cut into sections5 slice Ginger1 tablespoon OilMarinade:1/2 tablespoon Chinese Cooking Wine1 tablespoon Light Soy Sauce2 teaspoons CornflourSeasonings:1/2 tablespoon Chinese Cooking Wine1/2 tablespoon Oyster Sauce1/2 tablespoon Cornflour1 tablespoon Light Soy Sauce1 tablespoon Sesame Seed Oil4 tablespoon WaterHow to do it:Marinate beef and set aside for at least an hour.Mix ingredients for seasonings and set aside.Heat oil in wok.Add spring onion and ginger and saute till fragrant.Add beef and quickly stir fry till 75% cooke
This is the third of a series of recipes using yam. When there is only 2 of us (my wife and I) to finish up a whole yam, we have to cook it in different ways as there is no way we can finish a whole yam in one sitting.
Anyway, as yam is sweetish in taste, it is suitable to fry it together with pork tenderloin (the most tender part of pork). I prefer this compared to potatoes as potatoes are not as flavourful. This is not the well-known dish of yam with belly pork slices but more alike the recipe using potatoes and is served in many chinese homes. Again, it is pretty simple to cook and comes in two distinct processes. (more…)
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I love food with black pepper. They simply smells great. I always wonder how the Black Pepper sauce for steak is made. I still have not find out yet but this is a great replacement, the oriental way.Ingredients:10 slices of pork about 0.5 cm thick1 onion, sliced1 bell pepper, slicedOil for fryingMarinade:1/2 teaspoon Salt1/2 teaspoon Sugar2 teaspoon Light Soy Sauce1 teaspoon Dark Soy Sauce1 tablespoon Cornflour1 tablespoon WaterSeasonings:1/2 tablespoon Oyster Sauce1/2 tablespoon Light Soy Sauce1 tablespoon Black Pepper1 teaspoon Sesame Seed Oil1 teaspoon Sugar1/2 tablespoon Cornflour3 tablespoon WaterHow to do it:Beat the pork with the back of your chopper or tenderiser till soften.Add marinade and marinate for half an hour.Deep fry pork till cook.Dish and drainStir fried bell pepper and onion with 2 teaspoon of oil.Add seasoning.When the sauce begin to simmer, add in the pork.Mix well.Dish when sauce thickens.Serve.
I am fond of ladies fingers (the edible one, that is) but I don’t cook them that often as it is not easy to find good quality ladies fingers (also known as okra) in the market. I prefer those which are tender and of not-too-dark-green in colour, usually not more that 8cm long. The longer and darker coloured ones tend to be older and more fibrous (which would be more suitable for curries and assam dishes).
Anyway, my usual style of cooking ladies fingers are with sambal belacan (chilli based paste) but when I have to feed this to my daughter, I will cook it minus the chilli. This recipe will be more suitable. As always, the key to cooking this dish successfully is to have a really hot wok with matching heat source so that the ladies fingers can be cooked in minimal time. The longer you cook them, the more juice (some call it slime as it’s slimy) will ooze out and the ladies fingers will start sticking to each other. (more…)
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I hate cooking fish because my family is really fussy with the texture of the fish and the way the fish is cooked. My son only wants Cod. That's why I have only feature Cod in my recipes. Recently, I used Snapper as Fish and Chips. He didn't eat much of that. One word - Troublesome!My husband is not keen on Steamed Fish unless it's really fresh. Oh, then I would have to fish it myself. He doesn't like fry fried - too hard. Also one word - Troublesome!Using stir-fried method is just nice but since I can't stir-fried Cod, I'm used Snakehead instead. Yah, my little Majesty ate very little of this. I can't please everyone at home. I'm not Iron Chef, you know. I'm just a Wokking Mum!By the way, my husband loves this! *wink*Ingredients: 250g Fish slices (I used Snakehead because the fishmonger can slice it for me and I don't have to over buy) 10 Sweet Peas, tips removed1/2 handful Wolfberries, soaked to soften and drained1/2 tablespoon Minced Garlic1 Egg White1/2 tablespoon Cornflo
Another simple dish to try out here : Stir Fried Ladies Fingers with Anchovies. Ladies Fingers is also known as Okra whilst locally, anchovies are also known as Ikan Bilis. The anchovies come in many sizes and for this dish, the medium sized ones are chosed wherein the head and bones are removed prior to [...]
I had these veggies in the fridge I had to clear. My girl who used to love eating broccoli has somehow changes her taste. So, I had to clear them so I can buy other veg for her to try.Hey, they are a good combo. My son who doesn't really like all the veggies here even finished his share.Ingredients: 1 handful broccoli, cut into florets1 handful cauliflower, cut into florets 10 Sweet Peas, ends removed 1/3 Bell Pepper, sliced (I kept the rest for my salad ^_-) 1/2 tablespoon Minced Garlic 1 tablespoon Oyster Sauce 2 teaspoon Oil How to do it: Blanch broccoli and cauliflower for 5 minutes and set aside.Heat wok with oil and saute garlic till fragrant.Add sweet peas and bell pepper and saute for 2 minutes.Add in the broccoli and cauliflower and oyster sauce.Saute for another half a minute.Dish and serve.Note:Wok longer if you prefer your veg to be softer.
Actually, to be honest, I’ve no name for this recipe. The recent Chinese New Year was the first time I’ve tasted this dish when my mother-in-law cooked it and I fell in love with it. It is a stir fry involving the use of long beans, chai poh (preserved turnip), prawns and cashew nuts. When [...]
What do you do with left-over Roast Pork? Well, you can stir fry them with leeks. The combination of slightly saltish Roast Pork with the slightly sweet leek makes this dish very delicious indeed. It is pretty simple really because your only aim whilst cooking this dish is to stir fry the leek till [...]
My confinement lady wokked a similar dish during my confinement. Her version has LOTS of shredded ginger. Ginger is said to help disperse wind. I did some adjustment to her dish. I'm not doing confinement, don't need so much ginger mah. I still add ginger but just the juice because it really makes the dish taste a lot nicer.Ingredients: 200g Lean Pork or Flank (腰肉）(I'm using flank because it's softer) 1 tablespoon Light Soy Sauce 1 teaspoon Ginger Juice Oil for wokking Marinade: 1 tablespoon Chinese Cooking Wine 1/2 teaspoon Salt 1 teaspoon Corn flour 2 teaspoon Ginger Juice How to do it: Slice pork and use a tenderiser (looks like a hammer with spikes) to flatten and soften the meat. Mix the marinade and marinade the pork for at 1/2 hour. In a wok, heat oil then saute the pork till cooked. Add in the light soy sauce and ginger juice. Saute for about 1 minute. Dish and serve with rice. Note:Hitting the pork with a tenderiser will also help the meat absorb the marinade better.
I have totally forgotten about this dish I wokked this last week. We love it though I feel it's a waste to wok fresh prawns this way. Yeah, they was still swimming when I bought they home.Ingredients:12 medium-large tiger prawns1 tablespoon oil2 tablespoon dark soy sauce1 tablespoon sugarHow to do it:Heat oil in wok. Saute prawns till they turn red on both sides.Add in the dark soy sauce and sugar.Cook till the prawns are done. The liquid in the wok should be now left slightly less then half and thicken too.Dish and serve with rice.Note:You can saute minced garlic first before adding the prawns. I didn't because the prawns I used it really fresh. Add in some cut chilli padi if you want it spicy.
I am quite fond of celeries. This vegetable is highly fibrous and good for health. When made into celery juice, it does reduce the bad cholesterol of some patients. But I don’t really like celery juice because it tastes rather funny. Saltish, I would say. Most of the time, I would just stir fry the [...]
This is my very first foray into stir frying beef. After taking inspiration from Simcooks, I proceeded to the supermarket, bought myself some beef flank slices, spring onions and ginger and did this. As I did not memorise her recipe, I more or less guessed the seasoning involved. There was an added bit of [...]
I like Hong Kong Kai Lan (chinese kale). This vegetable is tender and crunchy to the bite and is not as “fibrous” as the usual Kai Lan. I do wonder whether these Hong Kong Kai Lan are genetically modified to its current size since it looks like a baby kai lan. Even the Hong Kong [...]
I like asparagus very much and it’s a really healthy vegetable (if you can stand the smell). In chinese cooking, I think asparagus and prawns are like a match made in heaven. Some cooked them in belacan but I prefer mine simple with garlic. Less oily, I guess. These asparagus I bought from the [...]
I bought a small bottle of fish sauce recently though I have never used fish sauce in my cooking before. In fact, I don’t even know what it tastes like. Having bought and tasted it straight from the bottle, it was kinda slight saltish in taste.
Anyway, this dish was yet, another experiment for [...]
