Bitter Gourd Omelette

Bitter Gourd/Bitter Melon are one of my favorite but non of my 3 kids enjoy it. Sometimes, I will just cook it and share it with my mother. We both love bitter gourd - bitter gourd omelette, stir-fry it with roasted pork or chicken meat & black bean paste. I love bitter gourd soup too which can help to reduce our body heat. There are 2 types of bitter gourd, one are the smaller in size, the darker green color which is very much bitter. It was use by the diabetic people to make it into juices and the other one are bigger in size where most people use it for cooking. Always choose the ripe bitter gourd as it will taste less bitter, choose the bitter gourd which has bigger bumps and pale in color - that's the ripe one !!

Ingredients:

1 medium bitter gourd - cut into half and remove the seeds.

1 tsp salt (for marinade the bitter gourd)

5 large eggs - beat lightly

1 clove garlic chopped

salt and pepper to taste

oil for frying

Method:

Wash the halves bitter gourd. Slices the bitter gourd thinly and marinade it with 1 tsp of salt. Set aside for at least 10 minutes.

Squeeze the marinated sliced bittergourd, to remove as much liquid as possible.

Wash the bittergourd under tap water and drain dry.

Heat wok with 2 tbsp oil. Add in the chopped garlic, stir-fry until it become golden color.

Add in the sliced bitter gourd and continue to stir-fry it until the bitter gourd is soft & cooked.

Add salt and pepper to taste into the beaten eggs. Stir to mix it throughly.

Pour eggs over bittergourd and fry until the eggs are set and golden brown.

Serve hot with steamed rice/porridge.

How do you all like bitter gourd?? or any of your don't like it?? Please share with me more recipes on bitter gourd, would love to try it !!

Wish all my blog readers ... SELAMAT HARI RAYA AIDILADHA & HAPPY HOLIDAY !!

AMY

Taugeh With Beancurd & Salted-Fish

AMY

开胃汤 . . .

AMY

Stir-Fried Potatoes & Chicken Breast

Each time when I ran out of idea on what to cook for my 3 little monkeys at home. I'll came out with this simple and yummy dishes like this. I just cook it with what available and it turn out great. My kids they just love it... the ingredients used are just potatoes, chicken breast meat & some ginger. Seasoned it with some dark soy sauce, light soy sauce, sugar & pepper. It's just that simple !! :P

Ingredients :

1 medium piece of chicken breast (sliced into thin slices)

5 - 6 potatoes (peel it's skin & cut into smaller pieces)

some ginger (cut into thin stripes)

Seasoning :

Dark soy sauce

Light soy sauce

Sugar

Pepper

Salt (please omit this if dish taste salty already)

some sesame oil for stir-frying (can replace it with cooking oil)

Method:

• Heat wok with sesame oil and add in the ginger strips. Stir-fried till it's golden brown.
• Add in sliced chicken breast, stir-fry it for a little while before add in the potatoes.
• Seasoned it with dark soy sauce & light soy sauce.
• Add in about half cup of warm water and cover up the wok. Lower the heat & let it simmered for about 5 mins or till the potatoes turn soft.
• Cook till the sauce thickened. Season it with some sugar, pepper & some salt if it's not salty enough.
• Serve hot with steamed rice or bread.

AMY

Acar Hu -"阿扎鱼"(Acar Fish)

"阿扎鱼" or Acar Hu (pickled fish in turmeric vinegar sauce) My favourite fish since childhood days :) I can finished 2 plate of rice with just this one dish. A dish that's very easy to prepare and cook. This dish taste even better if we keep it overnight. YUMMY!!

Ingredients needed:

(A)

500g Ikan Kembung (or any other type of fish) - cleaned

1 tbsp turmeric powder

1 tsp salt

enough oil for deep-frying

(B)

100g fresh turmeric (shredded)

50g ginger (shredded)

(C)

300ml white rice vinegar

100ml water

6tbsp sugar (or to taste)

(D)

10 or more pips garlic (removed skin and sliced)

3 red chillies (sliced) - optional, for decoration purpose

3 green chillies (sliced) - "

6 - 8 small spicy chillies (if u prefer it a bit spicy)

2tbsp white sesame seeds (toasted) - optional

METHOD:

1. (A): Rub fish with turmeric powder, salt and marinate it for 1 hour. Heat up oil for deep-frying. Deep-fry the fish until crispy. Dish and drain.
2. (B): Leave about 3tbsp oil in wok, saute shredded ginger, turmeric until fragrant. Remove from heat and leave to cool.
3. (C): Cook all ingredients into saucepan until boiled. Remove from heat and leave to cool.
4. (D): Blanch all ingredients D in boiling water for about 1/2min. Dish and drain.
5. Mix A,B,C and D, leave aside for at least 5 hours or overnight. Sprinkles toasted sesame seeds on top and serve.

Tips to share: Prepare B & C one day ahead so that they are totally cool before adding in fish and D. The dish can be kept longer this way.

Out of idea on what to cook??? TRY THIS OUT!

HAPPY COOKING!

AMY

Penang Hokkien Mee - Har Mee

Penang Hokkien Mee or "虾面" are one of my favourite hawkers' food. We can easily buy & eat this yummy noodles here at any kopitiam or place that sells hawker food. I didn't cook this often unless there are guest or friends come to visit me at home until one day I chatted with a friend of mine in Facebook who stays in USA. He can't get to eat nice "虾面" there, even those he can get at Malaysian Restaurant there tasted not as nice as the one in Malaysia. I promised to share my recipe here and for those who stays oversea can maybe try this out :)

I followed the recipe from "Penang Nyonya A-Ma Secret Recipes" by Chef Plilip Yoong and edit it to suit my taste buds...

Ingredients:

PRAWN SOUP:

1.5kg medium size prawns (washed before we removed it's shell, keep it for soup)

3tbsp oil or lesser

2tbsp chopped garlic

2tbsp chopped shallot

2500ml water

(A)

300g pork's bone

300g pork ribs

1/2tbsp peppercorns (crushed)

(B) - pounded/blend together

25g dried chillies (soaked for 10mins, use less if you can't take it too spicy)

150g shallots (removed skin)

75g garlic

1cm belacan

3tbsp oil

some salt to taste

SEASONING

30g rock sugar

some salt to taste

600g yellow mee

200g mee hoon

300g bean sprouts

300g kangkung

some fried shallots

3 hard boiled eggs (shelled and cut into wedges)

Chilli Sauce For Serving (mixed)

150g chilli boh

75g minced garlic

1/2 tsp salt

1 tbsp white rice vinegar

50ml boiling water

METHOD:

1. Prepare the soup: Heat up 3 tbsp oil in a work, saute chopped garlic and shallot until fragrant. Add prawn shell and continue to fry at low heat until it's dry and aromatic. Pour in water, add in ingredients A and bring to boil. Simmer at medium low heat for 30 minutes.
2. Heat up 3 tbsp oil, saute pounded B until it's fragrant. Add some salt to taste. Leave about 1 tbsp chilli paste in the wok, transfer the rest into boiling soup. Simmer the soup for another 20 minutes. Strain the soup to another pot. Add in seasoning and taste it.
3. Stir-fry the prawns in chilli paste until cooked. Dish up and set aside.
4. Blanch yellow mee, mee hoon, bean sprouts, kangkung in boiling water seperately.
5. To assembling the "虾面": Put some mee, meehoon, bean sprouts and kangkung into a serving bowl. Arrange ribs, prawns, eggs on top. Pour boiling soup over and sprinkle with fried shallots. Serve with chilli sauce.

HAPPY COOKING!

Wish all of you have a nice day!!

AMY ONG

Homemade 'Char Siu' - 叉烧

叉烧 or 'Char Siu' this is how we pronounce it in Cantonese. I never bother to made my own Char Siu at home as I can buy perfectly delicious barbecue pork at a Chinese butcher stall or restaurant here until I tried the Char Siu made by aunt Yoke Peng. She shared with me her simple recipe on how to make this delicious Char Siu. Believe me, it's really delicious!!

Ingredients needed:

500gm - 600gm lean pork loin (cut into stripes, preferably with some fat)

For Marinade the pork:

3 tbsp light soy sauce
1 tsp minced garlic
some 5 spice powder
1/2 tsp powdered ginger
1 tbsp honey
1/2 piece fermented red beancurd (nam yu)
4 tbsp sugar
1 tsp cooking wine

Method:

1. Cut pork loin into long strips. In a large bowl combine all the ingredients for marinade. Place pork strips into bowl, cover and marinate overnight in the refrigerator. Open and turn the pork to the other side for better marinade.
2. Heat a wok with oil enough for frying the pork strips. When to wok is hot, put in the marinade pork strips and fry it in lower heat until it's fragrant. As the soy sauce and sugar was one of the ingredients, the char siu will slowly turn into darker color and sticky.
3. Flip over to fry the other side till it's fragrant. Use lower heat and let it fry for a longer time to make sure the meat are cooked thoroughly.
4. Dish out the cooked char siu and let it cold first before we slice it into 1/2cm thick.
5. Serve warm with steamed rice or noodles.

Happy Cooking!

AMY