This recipe is nostalgic because it is what I used to have regularly during my schooling days. Sweet Potato Porridge is basically an “enhanced” porridge with the former adding sweetness to the porridge. It is, however, not eaten on its own. Rather, some side dishes compliments this simple but delicious porridge eg. ikan bilis snack or minced pork balls with preserved black beans. I usually have 2 bowls of this as the sweet potato somehow makes the porridge more appetising.

Mum usually uses the yellow-coloured sweet potato, probably because that is what is commonly found in the market. I think any type of sweet potato would do the trick. Try to get those which are less fibrous as it can be an irritant to have them in your mouth. This porridge is very simple to cook. You just add sweet potatoes into the porridge as you cook it! Yes, it is that simple! Read the rest of this entry »

Popularity: 28% [?]

Share This

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

This will be two omelette recipes in succession, the previous being fried oyster omelette. Lap cheong is cantonese for sausages. This is uniquely chinese and is usually available in chinese stores in western countries or at the market or dried produce stores in parts of Asia.

Lap cheong has a distinct sweet taste and the level of saltiness depends on the amount of salt put in by the manufacturer. There are many ways of eating this, fried, steamed or cooked with other dishes, which in this case, is used as the ingredient for an omelette. Lap cheong is, on a visual inspection, probably 70% fat and 30% meat content. Therefore, you don’t really need to use much oil when cooking it. As for storage, you can keep it in the fridge for a couple of months (which I have done). Definitely handy to use when you want to cook a meal in a jiffy.

This is the recipe for Lap Cheong Omelette

Ingredients

• 2 pieces of lap cheong (sliced thinly, just like salami)
• 2 large eggs (beaten)

Method

If you are using a wok, heat up 1 teaspoon of oil. Otherwise, it is preferred to use a non-stick frying pan.

Fry lap cheong for 30 seconds until aromatic. Pour beaten eggs over it and reduce to low heat to allow the underside of the eggs to cook.

Flip egg over once the upper part starts to cook. Increase heat and allow to fry for 30 seconds before serving. Garnish to your liking. There is no need to add seasoning as the lap cheong is full bodied in taste.

technorati tags: omelette recipe food chinese sausage
del.icio.us tags: omelette recipe food chinese sausage

Popularity: 29% [?]

Share This

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

Fried oyster omelette (called Oh Chien in Hokkien) is one of my favourite dishes at the hawkers in Malaysia. In Malaysia alone, there are a few types of fried oyster omelette. In Kuching and Pulau Pangkor, the omelette is crispy much like crackers whilst in Pontian, Melaka and Penang, it is slightly soft and sticky (owing to the use of potato starch).

Before you start going “ooh-aah, Pablo can cook!”, let me tell you that this is what I ate in Pontian a couple of months ago and “No”, I did not cook this. I might try cooking it one day if I can get my hands on fresh small-sized oysters. The other ingredients in this dish are pretty much standard and easy to find. I have eaten fried oyster omelette which has medium or slightly larger sized omelette but found them a tad too overpowering in the taste of the oyster. Besides, I think using larger sized oysters are a waste. Better have them fresh with a squeeze of lemon instead.

If at all you can find the ingredients, why not try this Fried Oyster Omelette recipe by Amy Beh? Read the rest of this entry »

Popularity: 35% [?]

Share This

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

Lek Tau Suan is hokkien word meaning “Green Bean Pearl”. Actually, the “green beans” are mung beans and they are purchased in split form minus the skin. This dessert is quite popular amongst the hokkien community and is usually eaten hot / warm with some thinly sliced yau char kueh (fried chinese crullers). I usually have 2 bowls in one go and yes, it is one of my favourite desserts.

This dessert is sweet whilst the yau char kueh adds a salty hint to the taste. Usually the softer yau char kueh is used as many people like it to absorb the dessert much like a sponge. Without the yau char kueh, somehow, it is not complete. If you can get your hands on all these ingredients, try this out on a weekend and impress your friends or family

This is my mum’s recipe for Lek Tau Suan Read the rest of this entry »

Popularity: 26% [?]

Share This

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