Saturday, April 30, 2011

Braised Mui Chye

This is one of my favourite dish to accompany plain rice congee. According to my mother, this dish is suitable for confinement because it does not cause any ‘wind’ problems even if eaten overnight.
















2 third amount of salted mui chye and 1 third of sweet mui chye. 2-3 whole garlic bulbs.








I like to use roasted pork belly as it tastes better than uncooked pork belly and is less oily. Cut the pork into bite size pieces.







Sweet mui chye









Salty mui chye









Soak and thoroughly wash the mui chye to remove the salt used to preserve it. Finely slice both types of the mui chye







Finely chop about 3 cloves of the garlic and fry till fragrant









Add the mui chye and stir fry until fragrant. Add the pork slices and fry for another 10 minutes.






Transfer the vegetables into a pot. Add enough water to cover the mui chye. Put in a pinch of sugar and some pepper. Simmer over low heat for about 2 hours or until the vegetables are tender.

Thursday, April 15, 2010

Beef with ginger and spring onion

This dish is added in response to requests for more beef dishes. I find that sirloin is the best cut for this dish as it is more tender and also very tasty.















300 gm sirloin beef
Young ginger
Spring onion





Thinly slice the beef and marinate with 1 tbsp oyster sauce, ½ a beaten egg, corn flour, sesame oil, a little sugar and 2tbsp Shaoxing wine. Leave for an hour.





Deep fry the beef in hot oil. Remove from pan and keep aside. Leave 2tbsp oil in the wok and fry the thinly sliced ginger until fragrant. Add the beef and spring onion. Add salt and pepper to taste. Thicken with corn flour water if desired and mix thoroughly. Dish up and serve.

Sunday, February 7, 2010

Gong Xi Fa Cai!


Sunday, January 3, 2010

Christmas turkey

A belated MERRY CHRISTMAS AND HAPPY NEW YEAR

I know it is some time since I updated the blog but I am very busy with my book so have not had time to post new recipes. Still cooking but no time to put the photos together. Anyway I thought I'll share my turkey with you.





This is the turkey that we had for Christmas









Defrost and dry the turkey properly








Once you have put in the stuffing, sew up the hole so that the stuffing will not spill out during the cooking process






Cover the turkey with streaky bacon rashers. This will keep the breast meat moist and add flavour to the turkey. By the way, the little blue button is a timer which will pop up when the turkey is done.






Cover the turkey with kitchen foil to prevent the turkey becoming dry. Make sure that you do not cover the pop up timer otherwise you will not know that it is done.






If you cannot get a turkey with a pop up timer, you can use a meat timer instead. Just put it into the thickest part of the turkey.






Here you can see that the timer has popped up. Remove the bacon and put the turkey back in the oven for the skin to brown.

Monday, October 19, 2009

Chicken kacangma

I was in Kuching recently and my local friend introduced me to a special Sarawakian dish called chicken kacangma. Apparently, this is a must have dish during the confinement period although it can be eaten any time.



This is what the chicken kacangma looks like. It is available for lunch in almost any local eatery.








The first mouthful









It is slightly bitter and is actually quite delicious





So what is kacangma?

It is a hairy annual herb with a single 4-angled stem of about 1 m high. There are 2 varieties of the plant, the pink flowered and white flowered kacangma.









I found these images on sarawakiana.blogspot.com


The scientific name is Leonurus sibiricus L. and the common name is Chinese motherwort (Yi Mu Cao). The local name is Kacangma (Chinese) and Tebung aga, Seranting, Padang deman (Malay)

It apparently contains protein, carbohydrates and minerals like calcium, sodium, and potassium, vitamins A, B1, B2 and ascorbic acid. It is bitter, acrid and cool. It is said to improve blood circulation, regulate menses and has diuretic, anti-swelling, hypotensive, antimicrobial and anticancer properties. Eating this dish during the confinement period will help enhance the immune system and speed up post natal recovery.

The young leaves, shoots and stems are used to cook this dish. You can buy the herbs either in dried or paste form. I could not find the fried packages but managed to get a packet of the paste which I will try one of these days.

Saturday, September 12, 2009

Braised pork belly (Tau yue bah)











2 strips of pork belly
3 hard boiled eggs
Brown or white garlic bulbs
Star anise
Cloves
Cinnamon stick


Salt and pepper
¼ teaspoon sugar
Black soya sauce





Cut the pork belly into big pieces. Put the meat in a pot and cover with a lid. You will see a lot of liquid coming out. This process is called ‘sweating’ the meat. Turn the meat over frequently so that it does not get burnt.




Once the meat is dry, add the sugar and soya sauce. Stir to coat the meat evenly.
Add the garlic bulbs, spices and a little water at a time and stir so that the meat does not get burnt.
Add enough water to cover the meat.
Put the lid on and simmer until the meat is cooked.
Add the hard boiled eggs.

Friday, July 24, 2009

Chilli con carne




Beef and chili are both heaty therefore this dish is suitable during confinement











Some kinds of raw beans and especially red and kidney beans, contain a harmful toxin (lectin Phytohaemagglutinin) that must be destroyed by cooking. A recommended method is to boil the beans for at least ten minutes; undercooked beans may be more toxic than raw beans. Cooking beans in a slow cooker, because of the lower temperatures often used, may not destroy the toxins even though the beans do not smell or taste 'bad' though this should not be a problem if the food reaches boiling and stays there for some time. This is why it may be better to use canned kidney beans










2 pieces of Australian stewing beef
4 slices of streaky bacon (optional)
1 knob of butter
Olive oil
2 medium onions
2 cloves garlic – crushed and minced
1 large can of red kidney beans
Chilli powder
Salt and pepper





Cut the beef and bacon into bite size cubes









Heat up the olive oil and butter







Add the chopped garlic and onions. Fry until fragrant and golden brown. Remove from the pot and set aside







Put in the beef cubes and ‘sweat out’ the meat








Once the liquid is almost dried up, add the bacon chips and stir until the bacon changes colour. Add the fried garlic and onions, tomato paste, chili powder, water and kidney beans. Bring to boil and then lower the fire. Simmer for about an hour or until the beef is tender. Serve with rice or pasta and any cooked vegetables or a salad.