ASPIRING BAKERS #29 : BANG KUANG CHAR ( STIR FRY TURNIP )

Bang Kuang Char ( Stir Fry Turnip ) is actually a very famous dish among Nyonya families. Well my mom used to say that it will be perfect to eat Bang Kuang Char with Tau Yu Bak .... deng........... I was telling myself " Neh , why make it so complicated , since Bang Kuang Char is a really tasty dish itself ". Now I have to admit that , I was very wrong . Bang Kuang Char is normally eaten wrap in lettuce with some sambal belacan. Mom's version of eating Bang Kuang Char will be wrapping it in lettuce with some sambal belacan, one bite of Bang Kuang Char wrap with one scoop of Tau Yu Bak on white steaming hot rice . Simply delicious. ( This shows that we should listen to the elderly, especially when it comes to food .LOL )      

Unlike the normal Bang Kuang Char which is also call Jiu Hu Char , my mom's version of Bang Kuang Char has no cuttlefish in it . We are able to taste the natural sweetness of the turnips and carrot which is really appetizing . I used to smile like as if I have just received a big fat present whenever my mom cook this dish for me, years back when I was still a school kid. Gosh , that kind of feel long time ago eh.... LOL... Shhhhh.... Mom was saying this to me last night when I prepare this for dinner , " I used to cook this for your meal, now it is the other way round. You are cooking all the dishes that I used to cook " ..... I was smiling to myself thinking , was that a compliment .. I guess the answer is "Yes ". 

  

BANG KUANG CHAR 

Ingredients 

2 medium size  Turnip/ Bang Kuang ( peel and finely shred  ) 

1 medium size  Carrot ( peel and finely shred  ) 

3 tbsp               Cooking Oil 

3 cloves            Garlic ( chopped ) 

3-4                    Dried Shitake Mushroom ( soak and thinly slice  ) 

1 tbsp                Water  

2-3 tbsp            Soya Sauce ( adjust according to own preference ) 

200g                 Pork ( cut into thin strips ) 

A dash of pepper to taste 

Method 

1/   Heat 2 tbsp oil and add in chopped garlic . Stir fry till fragrant . Add mushroom and pork. Stir fry till pork are dry . 

2/   Add shredded turnip and carrot . Stir lightly on medium high heat till all are well combine . Add in water bit by bit while stirring . 

3/   Keep stirring for another 5-7 minutes . Add soya sauce, a pinch of salt, pepper and the remaining 1 tbsp of cooking oil . Stir for another 3 minutes . 

4/ Dish up and serve immediately , wrap in lettuce and sambal belacan. 

Tips : Using a pair of chopstick on the right hand and a turner on the left hand will make stirring easier and avoid breaking the fine turnip shreds . 

I am submitting my post to Aspiring Bakers #29：Heirloom and Local Dialect Recipes 家传菜/ 籍贯菜 (March 2013 ) hosted by FHL of Faith Hope Love 

MALACCA NONYA CURRY LAKSA .......... SIMPLY IRRESISTIBLE

Guess I have never mention before that I am actually a big fan of Curry Laksa. Give me anything that is curry laksa , I'll definitely "clean" it .. LOL.. My top most favorite will be Penang Curry Laksa and Malacca Nonya Curry Laksa . As I was browsing the web for some ideas to cook on Sunday , I stumble upon this yummy recipe about Malacca Nonya Curry Laksa . Browsing thru the recipe , the ingredients combination looks good and tasty , so I decided to give a try . 

The verdict : Mom says " very tasty " . Same answer from my brother and I love this so much . Will definitely cook this again . This curry laksa actually has a creamy and fragrant taste that will make anyone drooling even when you are cooking it. Believe it or not, it's actually super easy to prepare this curry laksa. Of course I won't give up tasting more diff laksa . Heehee.... Stay tune for more recipe soon .

MALACCA NONYA CURRY LAKSA recipe courtesy of The Serious Eat Team

Ingredients for paste:
10   Shallots, peeled and sliced
3"   segment Old turmeric , skinned
2"   segment Galangal 
8    stalks Lemongrass , sliced
20  stalks Dried chillies, soaked 
10   Candlenuts 
4 tsp Belacan 

Method : 
1/ Pulse all ingredients in a blender , add in some water if necessary 


For the broth:
1/2 cup Cooking oil
1litre     Prawn or chicken stock
2 cups   Coconut milk
20 pieces Tofu puffs, scalded in hot water to remove oil 
Salt to taste


Method : 
1/ In a large heavy-bottomed saucepan, heat 1/2 cup cooking oil. Sauté chilli paste till fragrant.
2/ Add stock and bring to a boil. Add coconut milk, tofu puffs, and salt. Stirring continuously, bring to a quick boil
3/ Turn off heat once broth comes to a boil.

To serve : 

Egg noodles
Vermicelli
200g   Beansprouts, blanched
1         Cucumber, julienned
500g   Prawns, boiled and peeled
Fishcake ( Optional ) 
20 Quail eggs, hard-boiled (Optional)
1 bunch polygonum leaves "daun kesum", 

Method : 

1/ Blanch noodles in boiling water and drain. Add noodles into a bowl, garnish with bean sprouts and cucumber. Ladle laksa broth over with some tofu puffs. Top with prawns, fish cake, quail eggs, and "daun kesum,". Serve with sambal.

For the Sambal:
10-12     Fresh red chillies ( adjust to own preference ) 
10 stalks Dried chillies, soaked
2 tsp       Belacan 
1 tsp       Salt
1/2 tsp    Sugar
6 tbsp     Cooking oil

Method : 
1/ Grind all ingredients into a fine paste . 
2/ Heat up oil , sauté sambal paste, stirring continuously till fragrant . Add salt and sugar . Dish up .  

Honestly , do you think you can say " No" to this pretty bowl of curry laksa? Nah , I won't for sure ... LOL 

ASPIRING BAKERS #29 : TAU YU BAK ( BRAISED PORK BELLY )

Back to those days , where I used to tie my pony tails high up , it was really fun and stress free days . Well, not really stress free all the time , heehee.... gotcha. There were those " exam is coming " time where I feel extremely excited and stressful . Gosh ... time flies . Those were the day I look like some "kampung ah moi " ( village girl ) .

When I saw Aspiring Bakers Theme , "Tau Yu Bak" came to my mind. I have always love having this dish as my dinner .  Childhood memories are always happy and ... errrr childish . But who cares . It's the most precious memories we have during our younger years of growing up to become who we are now. Anyone still remember their most trendy outfit back at teenage times ? Man, I can't believe myself when I flip thru those photo albums. My most trendy outfit was my baggy jeans with a checkered long sleeve blouse . I was really LMAO when I saw that very photo of myself.

Every family will have their own version of "Tau Yu Bak". Whereas my mom's version is actually Fuss Free and easy to prepare . Trust me, you will never get bored of this dish anytime soon .

TAU YU BAK
Ingredients
1 strip      Pork Belly
3 cloves   Garlic ( wash and pat dry )
4 tbsp      Dark Soya Sauce/ Dark Caramel Sauce ( adjust accordingly )
2-3 tbsp   Light Soya Sauce ( adjust accordingly )
1 pc         Rock Sugar ( thumb size )
1 tbsp      Cooking Oil
Water ( enough to cover the pork belly )

Method
1/ Wash and pat dry pork belly . Cut into chunks about 1/2 cm thick
2/ Heat up 1 tbsp oil in a work over medium high heat.
3/ Add pork and stir fry till dry and oil turns clear ( oil turns clear when pork strips turns dry )
4/ Add in garlic cloves and stir fry for another minute , then turn to medium heat. Stir in dark soya sauce and light soya sauce . Stir fry for another minute to coat the pork.
5/ Add in water enough to cover the pork . Once boil turn to low heat and add in rock sugar . Cover with lid ( do not cover tight leave a 2 cm gap ) and simmer over low heat.
6/ Stir every 3-5 minutes . Once gravy turn sticky, turn off the heat and cover with lid for another 2 minutes before serving .

 I am submitting my post to Aspiring Bakers #29：Heirloom and Local Dialect Recipes 家传菜/ 籍贯菜 (March 2013 ) hosted by FHL of Faith Hope Love 

Dinner again ...........Three Cups Chicken with Pork Ribs Peanut Porridge

Lately , I was pretty lazy to bake as my job is seriously taking up most of my time. As baby is growing up , I have to pay extra attention to him . He will stick to me clinging at my legs the moment I step into my house . Well , I have to admit that I love that very much . His welcoming smile is so warm as if he is telling me " well , mom , no worries I am a good boy " kind of smile. I simply love his laughter , his smile and he will even imitate some cartoon characters just to cheer me up sometimes.

Last weekend was a busy weekend for me. But.... it didn't stop me from trying out new dishes for my family . I was browsing thru some recipes over at Wendy's when I saw this recipe about three cups chicken which sounds flavorful and yummy . I have once tried another recipe of three cups chicken , but I don't really like the   outcome of it. This time, it's different . I pretty love this dish as much as my family . I will rate this dish as 5 stars " must try " dish .

Again , I am not going to post the full recipe here . Please kindly hop over to Wendy's blog for the full recipe of this dish . As seen on my pic, I was not able to find any Thai Basil . I just have to omit it from this dish . Even without Thai Basil , this dish still turn out to be delicious . A recipe worth keeping .

Dinner menu was great : Pork rib peanut porridge with three cups chicken . Yummy . Verdict : everyone loves the three cups chicken which add flavors to our commonly found pork ribs peanut porridge . LOL. Enjoy ...

No Bake Char Siu ... My Happy Dinner Begins.....

When I saw Wendy's post , I quickly gab my pen and paper to jot down the ingredients and method . Oh my I simply love the idea of using Palm Sugar for cooking. This recipe is seriously so tempting , I simply couldn't wait to try it out . You know how it feels when you have to work in the day time and still rush home to cook for dinner . Sometimes , I am just plain lazy to think what to cook for dinner ....

I have to say , this is indeed a very yummy dish . It cheers up everyone seated at the dining table. I was impressed by how much this dish changes a mundane mood .. LOL.. All thanks to Wendy for sharing this recipe . Please hop over to Wendy's blog for full recipe . I have to dismiss myself from here as I need to prepare my next dinner .. LOL . 

More post to come tonite ... Stay tune .... 

Stir Fry Butter Squids with Ginger and Garlic .... and not one but 2 Awards

I seldom post about my cooking, not because I don't cook often, but its because everyone seems hungry and can't wait to sink their spoons and fork into the dish before I can even lift up my DSLR.. LOL.. Since I reach home early yesterday , I actually have some extra time to prepare dinner earlier and take a few shots of the dish.

This is actually a very simple yet tasty dish . It took me less than 20 minutes to get it ready to be serve on the dining table . Simply irresistible dish . Try it yourself and you'll know what I mean . I remember getting this recipe from one of my very old recipe book , but I can't quite remember which book .I am so used to preparing this dish , I can't quite remember the exact amount of sauces and ingredients needed . 

Stir Fry Butter Squids with Ginger and Garlic 

Ingredients 

300g   Squid [ own preference ] 

3cm    Ginger [ chop coarsely ] 

5pips  Garlic [ peel and chop coarsely ]  

Some chili padi [ optional ] 

Sauce

1tbsp  Light Soy Sauce

1tbsp  Oyster Sauce 

2tbps  Water 

1/2tsp Sugar 

Method 

1/   Clean the squid and cut into bite sizes . Blanch squid in boiling water , strain and set aside .

2/   In a medium bowl , mix all ingredients for sauce and stir well to mix.

3/   Heat up 2 tbsp butter / margerine in a non-stick pan. Add in chopped ginger, garlic and chili padi. Stir fry at medium heat till fragarant. Add in squid and stir fry for further 5 minutes 

4/   Add in the sauce and stir fry till well mix and simmer at medium low fire for another 3 minutes stirring constantly . Dish up and serve with rice . 

Enjoy your Stir Fry Butter Squid with Ginger and Garlic !!!!

The happiest moment for a new blogger like me is when we actually receive award from our blog buddies. I am so happy today to learn about the award . I am so happy and glad to receive this two award from Anuja of Simple Baking. It really brightens up my day . 

                                                                

                                                 

Rules for both the awards are :

1. Thank the person who nominated you for this Award and link them back.

2. Say some 5 random facts about you.

3. Spread the  joy by nominating other bloggers.

4. Convey the blogger about the nomination. 

Random facts about me :

1. I am always independent , thats me yay ;) 

2. I am a fussy person, as in I like to see my kitchen clean and neat . No one dares to mess with it ;) 

3. I am glad to be a mother of three 

4. I love books fiction, non-fiction, recipe books... u name it all 

5. I love to watch CSI , oh yeah very very much in love with that . 

I would like to share this award with my beloved blogger : 

1. Joyce of kitchen flavours

2. lena of frozen wings

3. Zoe of Bake for happy kids

4. Min of Min's Blog 

I enjoy and love reading all their post . Wish everyone a wonderful day ahead !!!