latest updates...

Bean Sprouts with Tofu Stir-fry (Without Coconut Milk)




One of my favourite vege stir fry...Bean sprouts with Tofu.

I've posted one using coconut milk HERE before.


BEAN SPROUTS WITH TOFU (WITHOUT COCONUT MILK VERSION)

Ingredients :~ 
  • 800gm bean sprouts 
  • 2 firm tofus ~ cut each into 6 or 8 cubes
  • 5 cloves garlic ~ minced
  • 1 onion ~ sliced 
  • 2 handsful chives / spring onion ~ cut lengthwise
  • 2 green / red chillies
  • 1/2 tsp sesame oil
  • salt
  • oil
Method :~ 
  1. Heat oil in wok, fry tofus until golden brown. Sprinkle some salt over the tofus while frying. Set aside.
  2. Keep 2 tbsp oil in wok and sauté garlic. onions and green chillies for 1 minute.
  3. Add bean sprouts, sesame oil and salt. Mix thoroughly over medium flame.
  4. Lastly, add in the fried tofus, mix and dish out. 



Simple one right? Do try it :)





Have a lovely day!

Photobucket

SPICY CARAMEL CHICKEN...



Another chicken recipe, yet again...hahah!

The main ingredient in this dish is the caramel sauce...and of course chicken! LOL...

Serve with hot steamed rice or have them just like that....my son and I skipped second helping on rice but enjoyed the caramelised chicken pieces to the bits. Try it and let me know!

Do share them on my FB page :)



SPICY CARAMEL CHICKEN

Ingredients :~

(A) Blend smooth 

  • 7 cloves garlic
  • 7 shallots
  • 2 inches ginger
  • 1 inch galangal

(B) Marinade for 30 minutes

  • 1 whole chicken ~ cleaned and skinned ( you may also use sliced boneless chicken breast )
  • 2 tbsp blended ingredients (A)
  • 2 tbsp cooking caramel
  • salt
  • 1 tbsp rice flour
  • 4 tbsp cornflour


(C)

  • cooking oil
  • 2 large onion ~ sliced
  • 7 pcs hot & spicy dried chillies ~ sliced half
  • 4 tbsp dried chilli paste
  • 4 tbsp cooking caramel
  • 1 tbsp oyster sauce
  • 1/2 tsp sesame oil
  • 2 sprigs curry leaves
  • sufficient water
  • salt
The cooking caramel sauce I bought from Tesco.



Method :~

  1. Blend smooth ingredients (A). Take 2 tbsp for marination. 
  2. Marinade chicken for 30 minutes.
  3. Deep fry the marinated chicken pieces in oil until cooked. Drain and set aside.
  4. Reduce oil and sauté curry leaves, dried chillies and onion until fragrant.
  5. Add dried chilli paste and stir for few minutes. 
  6. Add cooking caramel, oyster sauce, sesame oil and followed by water and salt. 
  7. Allow to boil a few times, keep stirring.
  8. Add in the fried chicken pieces. Mix well until the chicken pieces are well coated with the sauce. 
  9. Check for salt and dish out.
  10. Serve while still hot!



Enjoy!!!










Thank you!!!



Photobucket

Asam Pedas Ikan Tenggiri (Mackerel in Spicy Sour Gravy)



Apologize for my late post on this delicious Asam Pedas. It's one of my family's favourites. We used to have this a Taste Good Restaurant in Bandar Puteri Puchong. There, the whole fish is marinated with flour and crispy fried prior to adding the spicy and sour gravy.

Here, I just used mackerel blocks, rubbed with little turmeric powder and salt. Fry them before making the gravy.

Let's check it out!

Oh, before that! This recipe was inspired from none other than En Adnan Ibrahim a.k.a Che Mat Gebu a.k.a CMG's blog….TIFFINBIRU.


He has a long list of Asam Pedas recipes in his space. Do check them out too! Thank you CMG for giving me an idea on how to make this irresistible dish. I used whatever ingredients I could get, couldn't find the torch ginger bud (bunga kantan) though.

This was my first attempt…and my family loved it a lot! I slightly modified the recipe to suit our taste buds. Yummy Yummo!!! :)



ASAM PEDAS IKAN TENGGIRI 
Source & Inspiration : Tiffinbiru.com
Modified by : Love2cook Malaysia


Ingredients (A) :~

  • 8 Mackerel blocks ~ marinated with 1.5 tsp turmeric powder and salt
  • 10 pcs ladies fingers ~ sliced half
  • 1 large tomato ~ sliced 6
  • 6 tbsp dried chilli paste (reduce or add)
  • 3/4 tbsp tamarind paste 
  • 2 lemongrass stalks ~ slightly bruised
  • 2 handful of daun kesum (laksa leaf) OR torch ginger bud (bunga kantan)
  • salt to taste
  • oil
  • sufficient water


(B) To blend smooth

  • 7 pcs shallots
  • 3 cloves garlic
  • 1 inch ginger
  • 2 stalks lemongrass
  • 1/2 inch belacan (shrimp paste)
  • 3 pcs buah keras (candlenuts)
  • 1 inch fresh turmeric



Method :~

  1. Fry the marinated fish blocks in oil until cooked. Set aside.
  2. Leave enough oil and sauté the blended ingredients until fragrant. Add the lemongrass stalks. 
  3. Add chilli paste, stir and leave to boil for a few times. 
  4. Now, add tamarind paste, ladies fingers, water and salt. 
  5. Allow the gravy to boil. Add tomatoes and daun kesum. 
  6. Lastly, put in the fried fish blocks. 
  7. Give a few boils, check for salt and sourness. Ready to dish out. 

Enjoy with hot steaming rice! 






Thanks for stopping by!




Photobucket

KAILAN TOFU WITH DRIED SHRIMPS



Seeing you again in the month of May 2014. Hope all of you are doing great there!

Thank you for your endless support and care towards my blog and recipes… :)

Sharing my simple stir fry today…using Kailan, tofus, dried shrimps and bird's eye chillies (cili padi). This dish is little spicy, you may use normal red chillies to substitute the cili padi.


Let's get into the recipe…


Quick & Easy :~ Plain Briyani Rice In Rice Cooker


Glad to see you all again in the month of April 2014! It's always a pleasure to return to my cyberbaby…my blog.

Some emailed me requesting for new recipes, some emailed me not to shut down my blog as the recipes I've posted are still helpful to them. No worries my friends…this blog will remain active for all of you unless plagiarism goes bad. If that goes beyond my control, I will open this blog for invited readers. Till then, you're most welcome in here :)

I'm here today to share a simple and quick Briyani rice recipe. Let's see…


Related Posts Plugin for WordPress, Blogger...

Follow via Email

MY LOVELIEST FRIENDS...