Ingredients:
Fish, lady finger, oyster mushroom, tomatoes, big onions, Tom Yum paste.

Method:
1. Rub a bit of salt to the fish.
2. Heat the wok with a bit of oil, fry the big onions (cut into quarters) until fragrant, then add in Tom Yum paste.
3. Add in water and cover with lid until it is boiled.
4. Add in the fish (water should be just nice to cover the fish, if not then you have to flip the fish to ensure both sides are properly cooked), cover with lid for about 5 minutes.
5. Add in lady finger, oyster mushroom and tomatoes, cover with lid again for another 3 minutes, and it is ready to serve.

**add in more Tom Yum paste according to your liking, and cili padi if you prefer more spiciness, add in also lemon grass and daun limau purut for a better aroma and flavour.

**May also substitute fish with squid, prawns, clams or a mixture of all seafood.

• 7 Comments

It’s not a special dish but I’d like to share about the Chicken Curry paste by Tean’s Gourmet. I have tried their Curry Laksa paste before and it’s so tasty, and this Curry Chicken paste did not disappoints me as well

The method of preparing is as easy as ABC, I just put in chicken pieces, potato cubes, long beans & “tau pok” and stir fry for a while, then I add in the paste, once it’s well mixed I pour in water, cover the wok and let it cook for about 15 minutes. (add in curry leaves to enhance the fragrant)

After that, add in a dash of coconut milk (santan), or if you dislike its creamy taste, you can also substitute with evaporated milk. Then it’s ready to serve.

• 5 Comments

Ingredients:
Black mushroom, oyster mushroom, minced chicken, crabstick.
Sauce:
Tomatoes, ketchup, butter, garlic, shallots & dried chili flakes

Method:
1. Melt butter in the pan, add in chopped garlic & shallots, fry until fragrant.
2. Add minced chicken, followed by the mushrooms.
3. Stir fry for a minute, add in crabstick, chopped tomatoes & ketchup, with half cup of water.
4. Cook until the gravy thickens, add in dried chili flakes according to the level of spiciness preferred.
5. Serve with pastas or even rice.

• 2 Comments

Spicy “Ma Po” beancurd ??????

Ingredients:
Beancurd, Spicy beancurd paste ????, Long beans, Minced pork.

Method:
1. Cut beancurd into cubes, and long beans into thin bits.
2. Fry the minced pork with spicy beancurd paste till fragrant, add in long beans.
3. Add in a bowl of water, followed by the beancurd cubes, cover and let it cook.
4. Add a pinch of sugar to taste and it’s ready to serve.
5. If it’s too watery, add some corn flour mixed with water to thicken the gravy(??)

• 0 Comments

Ingredients:
Curry Laksa Paste, Chicken Meat, Bean Sprouts, Mint Leaves, Potatoes, Tau Pok & a bit of Coconut Milk (Santan)

1. Boil the chicken meat, bean sprouts & potato cubes, set aside.
2. Add curry paste to 6 bowls of water & bring to boil, put the tau pok in.
3. Add a bit of coconut milk when done.
4. Serve with noodles/meehoon & other ingredients.

P/S: I strongly recommend the “Tean’s Gourmet” curry laksa paste as it is really tasty.

• 3 Comments

Ingredients:
Chicken thigh, shallots & turmeric powder

1. Marinade chicken pieces with a pinch of salt, chopped shallots & turmeric powder (may add crushed tumeric as well) for an hour.
2. Heat wok with oil and shallow fry the chicken mixture until cooked.

Not only the chicken is yummy but the fried shallots too, it’s my favourite. But be careful when preparing this dish as the turmeric powder & oil can stain our clothes and it’s quite difficult to wash off.

• 2 Comments