I am quite fond of celeries. This vegetable is highly fibrous and good for health. When made into celery juice, it does reduce the bad cholesterol of some patients. But I don’t really like celery juice because it tastes rather funny. Saltish, I would say. Most of the time, I would just stir fry the celery with carrots, mushrooms and prawns.

I really did not intend to cook the straw mushrooms on this occasion. That morning, i bought a can of straw mushrooms only to drop it whilst driving and thus causing a dent on the can. Since the can is dented, I cannot be keeping the can of straw mushrooms longer for fear of possible leaching of iron (I am still struggling to understand this bit). Anyway, the dish turned out well and we truly had an enjoyable meal. The crunchiness of the celery and carrots were balanced by the smoothness of the mushrooms. The prawns lended its sweetness to the dish. Voila!

This is my recipe for Stir Fried Celery with Prawns and Straw Mushrooms

Ingredients

• 1 stalk celery (cut to 4 cm lengths)
• 1 medium sized carrot (sliced)
• Half can of straw mushrooms (about 10 pieces - you can use more, it doesn’t really matter)
• 8 pieces of medium sized prawns (deveined, leaving shell intact)
• 4 cloves garlic (chopped)
• Corn starch (mix 1 tablespoon corn flour with 100 ml water)
• 50 ml warm water
  
• 2 tablespoons cooking oil (palm oil)

Seasoning

• 1 tablespoon of oyster sauce
• 1 teaspoon of fish sauce
• a couple of dashes of white pepper powder
• a pinch of salt
• a pinch of MSG (optional)
• 1 teaspoon of chinese cooking wine

Method

Heat oil in wok and saute garlic till beginning to brown. Add prawns and stir for 15 seconds. Remove prawns and set aside.

Add celery, carrots and straw mushrooms into the wok and continue stir frying for 1 minute. Add seasoning and water and bring to boil. Return prawns into the rest of the ingredients.

Cook for another 2 minutes and add corn starch to thicken gravy (if necessary).

Serve hot with white rice.

Technorati Tags: Recipe, Food, Malaysia, Chinese, Celery, Prawns

Popularity: 23% [?]

Share This

If you enjoyed this post, make sure you subscribe to my RSS feed!

This is a dish cooked in a slow cooker without adding water. I mustered courage to cook this dish after Babe_KL did her version. The first version I read about was from Food Haven. The marinade used by both of them are different from mine as I was keen on experimenting with something new.

Cooking pork ribs in a slow cooker appears easier than it sounds. There is no fear of the slow cooker (also known as Crockpot) cracking even though no water is added to the cooker prior to or during cooking. The meat and vegetables will provide the necessary juices to make the dish moist. Since no water is added, you can bet that the gravy will turn out really flavourful! And the meat is so tender that it just slips off the bone. Yummy!

This is my recipe for Pork Ribs in Plum Sauce

Ingredients

• 300 to 400 grammes of pork ribs (cut to desired size)
• 1 to 2 large onions (quartered)
• 1 large carrot (cut into chunks)

Marinade

• 4 teaspoons of plum sauce
• 1/2 teaspoon of worcestershire sauce
• a couple of dashes of white pepper powder
• 1 1/2 teaspoons of sugar
• a pinch of salt
• 1 heaped teaspoon of corn flour

Method

Marinate the pork ribs for at least 1 hour. The longer the better.

Lay onions and carrots on bottom of slow cooker. Then, lay pork ribs on top of the onions and carrots. Turn on slow cooker to high for 3 hours. If you have left over marinade, baste the ribs halfway through cooking.

Technorati Tags: Recipe, Food, Malaysia, Chinese, Pork

Popularity: 18% [?]

Share This

If you enjoyed this post, make sure you subscribe to my RSS feed!

Chilli Garlic Tofu Snack is just a name I use to describe this dish because I am unaware whether there is an original name to this dish. Just like the Ikan Bilis Snack, this is another one of those easy to cook yet delicious food. And extremely affordable too.

The garlic gives this dish an aromatic flavour whilst the use of chilli and white pepper powder gives this dish a slight spiciness to it. If you intend to serve this dish to kids, just omit the use of chillis and white pepper powder. It tastes just as great. Try it will ya?

This is my recipe for Chilli Garlic Tofu Snack

Ingredients

• 2 pieces of firm tofu (cut into small slices)
• 4 cloves garlic (chopped)
• 1 to 2 pieces red chilli (remove seeds and chopped finely)
• 4 tablespoons cooking oil (palm oil)

Seasoning

• At least one heaped teaspoon of sugar (or to taste)
• At least one teaspoon of dark soya sauce (or to taste)
• A pinch of salt
• a couple of dashes of white pepper powder

Method

Heat oil and fry tofu till golden brown and crisp using high heat. Remove fried tofu and discard oil.

The wok should still be coated with oil at this moment. Add garlic and chilli and saute till aromatic. Return fried tofu to the wok, add seasoning and stir well to coat evenly prior to serving.

Technorati Tags: Recipe, Food, Tofu, Chilli, Beancurd, Snacks, Malaysia

Popularity: 32% [?]

Share This

If you enjoyed this post, make sure you subscribe to my RSS feed!

This is my very first foray into stir frying beef. After taking inspiration from Simcooks, I proceeded to the supermarket, bought myself some beef flank slices, spring onions and ginger and did this. As I did not memorise her recipe, I more or less guessed the seasoning involved. There was an added bit of anxiety as we had two friends over for dinner and I was going to serve them something I am cooking for the first time. Glad they liked it

Some of the beef flank slices were a bit chewy - must be the ligaments or tendon or what-not. If you see some whitish looking “rubber” in the meat, just slice it off

This is my recipe for Stir Fried Beef with Ginger and Spring Onions

Ingredients

• 350 grammes of beef flank or tender slices
• 8 slices of old ginger (have more if you are using young ginger)
• 5 cloves of garlic (chopped)
• 3 stalks spring onions (cut to 6 cm lengths)
• 30 ml warm water
• Corn starch (add 1 tablespoon corn flour to 3 tablespoons of water and mix well)
• 1 1/2 tablespoons Cooking oil (palm oil)

Seasoning

• 2 teaspoons oyster sauce
• Salt to taste
• a dash of white pepper powder
• a dash of black pepper powder
• 1 teaspoon chinese cooking wine

Method

Heat oil in wok and fry ginger till aromatic. Add garlic and continue to saute till beginning to brown. Add beef and spring onions and stir fry whilst adding seasoning. Stir fry till beef changes colour like above. Finally, add about 2 tablespoons of corn starch and stir well prior to serving.

If you find it too dry, add water gradually. If you added too much water, add a bit of corn starch to thicken the gravy.

Serve warm preferably with white rice

Technorati Tags: Recipe, Beef, Stir-Fry, Chinese, Malaysia

Popularity: 23% [?]

Share This

If you enjoyed this post, make sure you subscribe to my RSS feed!