Spicy Sambal Winged Bean (Sambal Belacan Kacang Botol Goreng)

Due to health concern and consideration of preparing this dish for children, I have reduced the spiciness and the oil consumption used for this recipe. Therefore, the dish looked green instead of chili red colour. 

Ingredients

15 to 20 winged beans (to cut into star-shape)

1 to 2 pcs dried chili **

2 Tbsp shallot/ red onion **

1 Tbsp garlic **

2 Tbsp dried shrimps **

1 tsp belacan (fermented shrimp paste) 

2 Tbsp oil

1 tsp light soya sauce

1 Tbsp sweet soya sauce (ABC sauce)

1/8 tsp pepper

4 Tbsp water

** these ingredient can be blended or finely chopped

Methods

1. cut winged bean into thin slides, star-shaped. (the thinner, the better it taste!)

2. optional: grilled belacan before cook.

3. heat wok with oil, stir fry dried chill, shallot, dried shrimp until fragrant.

4. add in belacan and stir fry for 1 min.

5. add in winged beans and stir fry for 2 min.

6. add in light soya sauce, sweet soya sauce, pepper.

7. dash in water and stir fry for another 1 min. serve.

Longevity Noodles Stir Fry (vegetarian with garlic) 炒寿面

Ingredients

1/2 pack of longevity noodles

1 Tbsp oil

60g frozen sweet corn

60g carrots (finely chopped)

60g cabbage (finely chopped/ shredded)

2 Tbsp chopped garlic

1/2 cup water

2 Tbsp oyster sauce

1 stalk of spring onion (finely/ coarsely chopped)

Methods

1. in a pot of boilling water, cook longevity noodles as stated on the packet. drain and set aside.

2. then in a pot of cold water, pour the noodles into the pot and stir for few seconds, drain and set aside.

3. heat wok with oil, stir fry garlic until light brown. 

4. add in sweet corn, cabbage and carrots and stir fry for 1 min.

5. add in water and allow the vegetable to shimmer for 2 min.

6. add in longevity noodles and oyster sauce. stir fry for another 2 min.

7. dash in spring onion and serve.

Teriyaki Chicken (Simplified Version)

Ingredients

1 halves chicken breast

1 tsp corn starch

1 Tbsp oil

1/2 tsp light soya sauce

2 tsp chopped garlic

2 Tbsp Japanese sweet sauce

4 Tbsp water.

a pinch of grilled sesame seed

Method

1. cut chicken into pieces roughly about 2cm.

2. marinate chicken with light soya sauce and coat it with cornstarch. set aside for 15-30 minutes.

3. heat wok with oil and stir fry garlic until lightly browned.

4. add in marinate chicken and stir fry until 3/4 cook.

5. add Japanese sweet sauce and stir fry for another 2 min.

6. add in water and allow it to simmer for 1 min.

7. dish out and serve in a plate. sprinkle the top with sesame seed.

i happened to buy the sweet sauce to make inari sushi and try this on the chicken. it taste just like the teriyaki chicken. it's so easy to cook. :-P

Spicy Eggplant with Dried Shrimps

Ingredients

4 pcs Eggplant (cut into3cm long wedge)

1 Tbsp cornstarch

4 Tbsp light soya sauce

2 tsp    sesame oil

1/8 tsp  pepper

3 pcs bird eyes chilli

1 Tbsp garlic finely chopped

50g dried shrimps (soak in water for 5 min, remove and dried)

2 stalks spring onions (coarsely or finely chopped depends on preference)

Methods

1. add cornstarch into eggplant. stir well.

2. heat pan and add oil enough for deep dry. add in mixed eggplant and fry until brown at the edges. set aside.

3. heat wok with oil. add in garlic. stir until light brown.

4. add in dried shrimps. stir for 1 min

5. add in chilli and eggplant. stir for 2 min.

6. add in sesame oil, pepper and light soya sauce, stir for another 2 min.

7. add spring onions, stir for 1 min. dish and serve.

Chicken with Mixed Vegetables Stir Fry

Ingredients

1 halves chicken breast 

1 small carrot

1 packet (300g) fresh pea pods

225g baby corn

3    Tbsp Oil

1/2 Tbsp garlic finely chopped

1    Tbsp oyster sauce

1/2 cup   water

Marinate

1 tsp cornstarch

1/2 tsp light soya sauce

Method

1. slice carrots, baby corn thinly.

2. cut chicken breast into small cubes and place in a bowl. 

3. mix light soya sauce into chicken breast evenly. coat chicken cubes with cornstarch. set aside.

4. heat wok with oil and stir fry garlic until light brown.

5. add in chicken cubes and stir fry until chicken is almost cook (almost turned white colour).

6. add in carrots, baby corns and pea pods, stir fry for 1 min.

7. add oyster sauce, mixed well.

8. bring the heat to small and pour in water, stir well. let it simmer for 3 mins.

9. dish out and serve

Stir Fry Lettuce with Garlic

Ingredients

1 head lettuce/ romaine lettuce/ iceburg lettuce

1 Tbsp chopped garlic

1 Tbsp oyster sauce

1 Tbsp oil

Method

1. heat wok with oil, stir fry chopped garlic until fragrant, lightly brown. 

2. add lettuce into the wok and stir fry for 1 min.

3. add in oyster sauce and serve while hot.

p/s: to ensure lettuce after stir fry is looking freshly green do this: while washing the lettuce for the last time, do not drain all the water from the lettuce. Hence while stir fry, water retain in the lettuce when combined with oil will make the dish looked fresh and green. 

Chewy Chocolate Chip Cookies

;-P

you might think why my cookies looked so ugly..... well this is the last piece of cookies that i manage to get before my two little dinosaur have a go at it.......  it is really a yummy cookies. Have a try and share with me if you agree with what i am saying.... :-D

Ingredients
280g      flour (all purpose flour)
1/2  tsp  baking soda
240g      unsalted butter
80g       granulated sugar
200g     light brown sugar
450g     chocolate chips
1  tsp    salt
2  tsp    pure vanila extract
2 large eggs
few sheets of baking paper


Method
1. preheat oven to 350 Celsius.
2. whisk flour and baking soda. set aside.
3. in a separate bowl, whisk butter and sugar. (you can use electric mixer to do so). beat until the combination is light and fluffy.
4. add in salt, vanila and eggs( 1 egg at a time).
5. beat until well mixed about 1 min.
6. add in flour mixture and mixed until it is evenly combined.
7. stir in chocolate chips.

8. drop tablespoon size balls of dough (about 5cm apart from each other)  into baking tray that is lined with baking paper.
9. place the ready tray into the oven and bake 8 to 10 min until cookies are golden around edges.
10. remove cookies from oven and let cool on baking sheet 1 to 2 min.
11. transfer cookies into wire rack and let it cool completely.

p/s: if you find the cookies is either too sweet or not sweet, you can always reduce/increase the sugar quantity.