Stir -Fried Fish in Bean Paste with Ginger & Green Onions ( 炒鱼-Char Hu )

This dish are quite famous among the restaurants in Alor Star. It is one of the famous signature dishes for some restaurant here. We called it in Hokkien dialect "Char Hu" here. This dishes are very easy to prepare and it's very yummy. The one they sold in the restaurant are much more darker as they use a lot of thick dark soy-sauce. I reduce the use of thick soy-sauce because I want my "Char Hu" to appear nicer in the pictures for my blog :D

A must try... simple & easy recipe!!

We can use any kind of fish for this dishes. The best I have tasted so far is the baby shark meat. Shark meat are smooth and it taste real good with we stir-fried it this way. Beside that we can use fillet of bigger size fish. Ok, let me share with all of you the ingredients for this dish.


Ingredients :

Fish meat/fillet - (Sorry, I forget to weight my fish before cooking it..)
Ginger (sliced into thin stripes - if u like ginger, put more)
Green Onion (cut it into 1 inch, I use a lot of green onion for this dish)
Bean Paste (please omit the salt if the bean paste taste salty)
Thick Soy Sauce
Sugar (optional) - I didn't use sugar for most of my dishes. My mom diabetic & couldn't take too much sweet food.
Sesame Oil
Cooking Oil

Method :

• Clean & cut the fish into 1cm thick. Fry it with oil until it's cooked but not crispy. Set aside.
• Heat the wok with some sesame oil + sunflower oil (Approx. 3tbsp - enough for stir-frying)
• When the wok is hot, add in the ginger stripes. Stir-fry until it's golden color and add in the bean paste before continue to stir-fry it until it's fragrant (add in enough bean paste for the amount of fish u cook, too much of bean paste will make the dish taste salty - becareful not to add too much of it)
• Slowly and carefully add in the cooked fish. Stir the fish to mix with the bean paste slowly and at this time add in the appropriate amount of the thick soy-sauce. Continue to stir-fry it, do it carefully and don't break the fish into pieces.
  
• Pour in some warm water then cover the work and let it simmer for a while. Let the fish asorb the sauce (if u prefer to have more sauce, add in slightly a little more water to get more sauce)
• Lastly, sprinkle in the green onions. Stir to mix it well with the fish.
• Serve warm with steamed rice.

P/S: If you love it spicy. Add in some chili chunks at the time we add the green onions.


HAPPY COOKING!!


AMY ONG

Stir-Fry Vegetables with Shirmps & Fish Cakes

Kind of lazy or dunno what to cook?? Why not try this easy dish which is simply yummy... :P

Ingredients:

Vegetables
Shrimp
Fish Cake (sliced)
Garlic (sliced or minced)
Salt to taste
Pepper
Oil

Method:

• Clean vegetables, cut them into desirable size.
• Heat frying pan with some oil (abt 1tbsp)
• Add garlic and stir-fried it until it's golden color.
  
• Stir in shirmp, add in some pepper and continue to stir-fried it till it turn red color.
• Add in vegetables and continue to cook it for few minutes.
• Add fish cakes and some water (cover the wok & cook for a while)
• Add some salt to taste before dish up the vegetables.

AMY ONG

Doughnut

I made this doughnut quite sometime ago. It was my first attempt on making doughnut and it turn out not very successful. The dough turn out too soft and make it hard for me to get the perfect round shape of the doughnut. I have been wanted to make my own doughnut long time ago. It was one of my favorite food and my kids they love it too. After look at the doughnut made by some of my blogger friends, I decided to give it a try. Look at what I get here, all the odd shapes doughnut but it taste like the one we get from the bakery. Soft and fluffy, not too bad ya? he he..!!

I use the doughnut recipe provided by the bread-maker I bought and made it using my bread-maker. Well, just put all the ingredients in the bread-maker and set it to the dough cycle. Easy and safe up a lot of time. I think I'm really smart to invest a bread-maker for myself.. :P

**Look at these odd- shapes doughnut made from the left over dough after cutting them with the doughnut mold cutter**

Ingredients:

Water + 1 Egg 250 ml
High Protein Flour 400 gm
Sugar 3tbsp
Salt 1/4tsp
Yeast 1 1/2tsp

Butter 40 gm


Method
(recipe using bread-maker)

• Put all ingredient into bread-maker baking pan and use dough cycle to knead it.
• Take the dough out when the kneading programmer completed.
• Scale the dough at 40 gms each and round it. Cut into rings shape and proof till double its size.
  
• Fry doughnut in hot oil till golden brown and coat it with caster sugar.

Have a nice day!

AMY

Comfort Food For Lazy Sunday

Fried Rice with Taiwan Sausage, Cabbage, Carrot & Eggs

A simple & easy lunch today. Using the ingredients from my fridge I come out with this Sausage Fried Rice. Guess what? It's yummy !! At least it's tastier than many fried rice we ate at the restaurant out there...hehe !

Easy steps & simple ingredients :

Over-night/left over RICE
Eggs (fried and cut it into thick stripes)
Cabbage (cut into smaller pieces)
Taiwan Pork Sausage - sliced(any sausage can be use...provided it's yummy)
Carrot (sliced)
Onion (sliced)
some minced Garlic

Seasoning:
Light soy sauce
Oyster sauce
some pepper

Oil for frying

Simple steps for frying the rice:

Heat some oil in the wok. Add in the sliced onion. Stir-fry it until the onion turn soft and add in the sliced sausage. Continue to stir-fry the sausage until it's golden brown and fragrant.

Set aside the fried sausage. With the remaining oil add in minced garlic, stir-fry till it's golden brown before add in the carrot and cabbage. Add in the rice, stir to mix well with the vegetables. Season the fried rice with some soy sauce, oyster sauce and pepper. Taste it while you adding the seasoning, make sure it's not too salty (**we can always add more soy sauce later if it's not salty enough)

Lastly, add in the fried egg and the cooked sliced sausages. Stir to mix well with the fried rice.

VIOLA ~ THE LUNCH IS READY !! :)

AMY ONG

Pandan Chicken

Yeah ... I"M BACK !! Please pardon me for not updating my blog for such a long time. I've been facing some personal problem here which makes me unable to cook and blog for a short while.

Today, I'm going to share with all of you one of my 3 kids favorite food. Actually we can just buy the ready made frozen pandan chicken from the market here in Malaysia. Just deep fry it whenever we want to eat it but I prefer to just make this myself. Cheaper and of course the chicken are fresher than the frozen one. The recipe is very simple and I bet all of you can make this at home. A good snack for teatime with a cup of freshly brewed coffee ~ yum!!

I use chicken breast for this Pandan Chicken. Marinate it over-night with tumeric powder, minced shallots, pepper, sugar & some salt.

Ingredients needed :

1 piece of boneless chicken breast (cut into smaller pieces & coarsely minced)
1-2 tsp tumeric powder
2 tsp sugar
2-3 shallots (minced)
salt to taste
some pepper

Enough pandan (screwpine) leaves for wrapping the chicken meat
Some toothpicks for securing the wrap


Method;

• Clean chicken breast and cut it into smaller pieces & coarsely mince it with meat tenderizer hammer or knife.
• Put the chicken meat into a big bowl and add in all the ingredients. Mix throughly with a spoon (*wear a plastic glove if you are using your hand to mix it - tumeric powder will stain our fingernails)
• Cover the bowl with cling wrap and marinate it over-night in the fridge.

Ways to assemble the Pandan Chicken:

Wash the pandan leave and dry it with clean cloth. Cut the leaves into 3 inch long each. Take a piece or 2 marinated chicken breast and shape it into 1 inch oval shape before wrap it up with the pandan leaves. Put the chicken onto one of the pandan leaves end and roll it tightly to the other end. Hold tight and secure the end of the leaves with a toothpick.

Heat enough oil for frying the chicken. The oil must enough to cover the chicken we want to fry. Wait till the oil is really hot before add in the pandan chicken one by one. Lower down the fire to medium heat and continue frying the chicken until it's golden in color. Watch out the heat all the time and don't over cook the chicken. **The chicken will turn dry and hard if we over-fried it.

Serve while it's still warm with your favourite drink.

Fry the chicken till it's GOLDEN in color..

Set aside and let the excessive oil all drip off before we serve it.

If you haven't try this at home. Try it out now, .. it'll be a good snack for small party at home or to serve some guest who come to pay us a visit :)

I hope you like the PANDAN CHICKEN I shared with all of you today!! Have a nice day!!

AMY ONG

Nasi Ulam For Breakfast

Yum...Yum... I would like to thank my friend Ann Ann for buying me this delicious Nasi Ulam from Alor Star Teluk Wanjah market. It's very thoughtful of her, Thank you! Ann, this nasi ulam really yummy and I tried to figure out what's the ingredient used to made this. I know they have use daun cekur, serai (lemon grass), young mango, minced dried shirmps, chili powder & etc.. Maybe we shall try to make this one day.

Thanks again Ann Ann!


AMY

Fried Chicken

Pls pardon me ... will share the recipe soon :)