nam yu pork ribs (fermented red beancurd)

when you have a day job, cooking is harder on the weekdays. nam yu prok ribs is another good recipe that require little preparation time. i marinate the meat in the morning and when i come home from work, i simply fry it and it's done. simple but mouth-watering dish when served with warm rice.


Ingredients
600g pork ribs, chopped into bite size

Seasoning (combine):
1 piece or 1 cube fermented red beancurd (nam yu)
1/2 tbsp light soya sauce
A dash of pepper
2 tbsp sugar
1/2 tbsp minced garlic
1 tbsp minced onions

Combine:
1 tbsp flour
1 tbsp corn flour
1 egg white


1. Marinate pork-rib pieces with the seasoning ingredients. Cover and refrigerate.

2. Coat marinated ribs with egg white and flour, then deep-fry in hot oil until golden brown. Drain. Ready to serve.

view also others marinate and fry dish 'pork chop with dark soya sauce' and 'marmite chicken'

chicken rice

truly a malaysian favourite, chicken rice is sold all over the country. usually teamed with BBQ pork and Char Siew, this dish is lunch to many people.


Ingredients
For the chicken:
chicken breast meat (500-600 gm for two person)
2 tsp sesame oil
1 tsp light soy sauce

For the rice:
2 cups long grain rice
3-4 cm piece ginger, sliced
3 cloves garlic, chopped
1 tsp salt
1/4 tsp pepper

1. Bring water to a boil in a pot. Put in chicken and cook for nine to 10 minutes.

2. Turn off the heat and allow chicken to remain in the stock for five minutes, then remove chicken and immerse in a basin of cold water. Reserve chicken stock for cooking the rice.

3. Drain the chicken meat. Combine sesame oil and light soy sauce, then brush it all over the chicken. Set aside. Steam the chicken for about 10-15 minutes in medium flame.

4. Wash the rice clean, then drain. Heat up oil in a wok and stir-fry garlic and ginger until lightly browned and fragrant. Put in rice and stir-fry well. Dish out rice and put into a rice cooker. Add enough chicken stock, salt and pepper to taste and a dash of sesame oil. Cook until rice is done.

5. To serve, scoop warm rice into a rice bowl and overturn this on the plate. Serve with cut-up chicken and chilli sauce. (Options: garnish with cucumber slices, spring onion curls and coriander leaves)

black glutinous rice desert

Ingredients
300g black glutinous rice
100g castor sugar
100g palm sugar
75g dried longans, rinsed
2–3 pandan leaves, knotted

Combine
2 tbsp corn flour (can ommit is u prefer)
3 tbsp water
thick milk from 1 coconut
1/2 tsp salt

1 Wash black glutinous rice thoroughly and soak in water for several hours. Put rice and water into a pot and cook over medium heat until rice is soft and almost creamy. When rice has reached the desired consistency, add dried longans and pandan leaves.

2. Add both types of sugar and simmer for a further 10–15 minutes over gentle heat. (Never add sugar to the glutinous rice at the start or you’ll have difficulty cooking it.)

3.Add combined material to the glutinous rice and bring to a boil, then remove from heat.

4. when serving, put two to three tablespoons of thick coconut milk into each bowl of glutinous rice porridge.

sweet and sour fish

sweet and sour is such popular chinese dish. they have sweet and sour pork, chicken or fish all over the world.

this time, i would like to introduce sweet and sour fish. this dish can be achieved at home in just three little steps. as com;icated as it sound, but in reality, the real kung fu is with the sauce only. prior to cooking the sause, dip you finger into the mixture to taste whether it is too sour. if yes, just add some sugar. if the sauce is satisfying, the dish will turn up alright. happy trying!


Ingredients
· 1 garoupa, about 750g, ( can be replaced with pork or chicken)
· 1 tsp salt
· 1 cup wheat flour (tang meen fun)
· Enough oil to deep-fry fish
· 2 tbsp oil
· 1 onion, sliced thinly
· 1 dried black mushroom, soaked to soften then sliced thinly
· 50g celery, diced
· 1/2 red capsicum, diced
· 1/2 green capsicum, diced

Sauce (combine):
· 2 tbsp tomato sauce
· 1 tbsp premium oyster sauce
· 1 tbsp chilli sauce
· 1 tbsp lemon juice
· 1 tsp black vinegar
· 1 tbsp light soy sauce
· 1 tsp sesame oil
· 1/2 tsp sugar
· Dash of pepper
· 1/2 tsp chicken stock granules
· 100ml water

1. Season fish with salt, then dredge with wheat flour. Deep-fry in hot oil until fish turns crispy. Drain, then set aside on a serving platter.

2. Heat oil in a wok and saute onions until limp. Add in diced mushroom and stir in combined sauce. Bring to a simmering boil.

3. Add all the diced vegetables. Dish out and pour over fish.

pork chop with dark soya sauce

this is my mum's secret recipe. i have never eaten this dish anywhere else. when i was small, i love this dish so much i practically eat it for breakfast, lunch and dinner. for breakfast, i simply put in between two slices of bread. for lunch and dinner, i eat them with warm rice of couse.

pork, thinly sliced to the size of a palm.
salt
dark soya sauce
light soya sauce
sugar
corn flour

1. marinate the pork chop the above ingredients. control the dark soya sauce as too much, the meat will taste bitter.

2. heat pan, add in some oil, not too much though. fry the meat in batches. remove into a plate, remove excessive oil.

3. in a bowl, mix a teaspoon of corn flour, a tablespoon of dark soya, a tablespoon if sugar and 250ml of water. mix well. cook the sauce in the wok, place back all the meat back into the wok and saute for 10-15 minutes in small flame.

4. remove and ready to be served.