What’s that up there? Just a simple pork omellette. I was at two minds whether to post this ridiculously simple recipe over the net. I am sure this recipe is known by so many people and it bothers on embarrassment to put it up here. But then again, so are most of the recipes here, which are basically simple and common dishes cooked at homes. So, I thought maybe, just maybe, it might be something new to someone.

You should try to use a non-stick frying pan for this recipe and have real patience to cook it so that you can have a really nice piece of omellette which is firm to the bite, yet juicy.

This is my recipe for Pork Omellette

Ingredients

• 150 grammes of pork mince
• 3 large eggs
• 3 cloves garlic (chopped)
• 2 teaspoons Cooking oil (palm oil)

Seasoning

• 1 1/2 teaspoons salt
• a couple of dashes of white pepper powder
• a dash of worcestershire sauce

Method

Combine garlic, minced pork and eggs in a bowl. Beat till mixture is even.

Heat oil in frying pan. Pour mixture onto pan and gently stir mixture for about 15 seconds.

Reduce to low heat and let omellette cook for 5 minutes or until upper layer almost dried up. Using a wooden / suitable plastic spatula, “loosen” the omellette from the bottom of the pan so that it can slide on the pan. Then, gently flip the omellette over and cook for another 2 minutes.

Serve hot. However, it still tastes good even if it’s cold.

Technorati Tags: Recipe, Pork, Omellette, Malaysia

Braised Noodles with Stewed Pork Slices is again, one of my experiments. Setting up this blog has resulted in me having to experiment with new recipes so that I can keep up with my postings! Haha!

Before you go “wah!” about this dish, let me tell you first that it is more a dish / recipe of convenience and simplicity than sheer cooking-from-scratch. So, the stewed pork slices come from the can and the noodles are from Sitiawan, Perak (where I previously cooked Sitiawan Noodle ala PabloPabla). Feel free to use any type of instant noodles but I think it will work well with the noodles which are slightly flat, not unlike fettuccine or linguine. As for the result, it’s simply delicious! Hochiak!

This is my recipe for Braised Noodles with Stewed Pork Slices

Ingredients

• 5 pieces of instant noodles (this should serve 3 to 4 people)
• 1 tin of stewed pork slices (cut into rings)
• 300 grammes bean sprouts (remove root)
• 1 small carrot (julienned)
• 4 cloves garlic (chopped finely)
• 2 large eggs (beaten)
• Have 150 ml warm water ready
• 4 tablespoons cooking oil (palm oil)
• 2 tablespoons sesame oil
  

Seasoning

• 1 teaspoon of fish sauce
• 2 teaspoons of dark soya sauce
• 1 teaspoon of light soya sauce
• salt to taste
• 1/3 teaspoon of white pepper powder

Method

Using a non-stick frying pan if available, fry the eggs in a couple of batches to form thin layers of fried egg. Cut the fried eggs to strips.

Next, boil sufficient water in a pot. Cook the noodles till al-dente and then, run it over cold water. Place them in a bowl. Drizzle the sesame oil over the noodles and stir well. Place aside.

Heat oil and saute garlic with carrots. Add fish sauce and about 50 ml of water. Open the tin of stewed pork slices and pork half of the stew into the carrots. Let the gravy simmer, add the rest of the water plus seasoning. Add the cooked noodles and bean sprouts and reduce to medium heat, stirring well to ensure noodles are coated with gravy. Cook for not more than 2 minutes.

Meanwhile, with the frying pan, heat up the pork slices with the remaining gravy from the tin till it begins to boil. Remove from heat. Pour gravy onto the noodles and mix well.

Serve noodles onto individual plates and garnish with egg strips and pork slices.

Technorati Tags: Recipe, Food, Noodles, Stew, Pork

Ikan Bilis Snack is not really the original name of this dish. Actually, I don’t have a name for this dish because for as long as I can remember, mum merely said “Tau Yu Kang He” (meaning “Dark Soya Sauce Anchovies / Ikan Bilis”). As the name connotes, this bunch of ikan bilis is given a coat of dark soya sauce for the colour and taste.

This dish is great for snacks (that’s why I name it Ikan Bilis Snack) and is also a suitable condiment for plain porridge or even white rice. It tastes sweet (from the sugar and onions) and salty (from the ikan bilis). It is so simple to cook that it shouldn’t intimidate any beginners. Try it will ya?

This is my recipe for Ikan Bilis Snack

Ingredients

• 3/4 bowls of ikan bilis (rinsed very quickly)
• 1 large onion (cut into rings
• 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)

Method

Heat oil and fry ikan bilis till crisp using high heat. Remove ikan bilis and leave discard oil.

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

Technorati Tags: Recipe, Food, Ikan Bilis, Malaysia

Mee Suah Kueh is my wife’s recipe. In fact, many have not heard let alone seen this “cake” which is made using Mee Suah. The mee suah used in this recipe is the one manufactured in Muar, Johor which comes in little packets with red banner. There are about 4 pieces of mee suah in each packet.

This recipe comes in 3 stages. Firstly, to cook the mee suah in a wok, followed by quick steaming and then, cooling it overnight before frying it the next day. Despite the complexity it sounds, it is actually very simple to cook.

It is great for tea time and can also be eaten with rice. Dip it into chilli sauce for added oomph!

This is my wife’s recipe for Mee Suah Kueh

Ingredients

• 2 packets mee suah (8 pieces)
• 50 to 100 grammes lean pork / chicken meat (chopped roughly)
• 50 to 100 grammes prawns (chopped roughly)
• 1 whole bulb garlic (chopped finely)
• spring onions (chopped)
• 2 tablespoons palm oil
• 2 soup bowls of hot water

Seasoning

• 2 teaspoons of salt
• 1/4 teaspoon white pepper powder

Method

Heat oil in wok and fry garlic till beginning to brown. Add meat and continue to stir fry till meat changed colour. Next, add prawns and stir well for 15 seconds.

Add water and bring to boil. Add mee suah and stir well to evenly coat with other ingredients. Sprinkle the spring onions at this stage.

Add more water to just cover the mee suah so that it cooks in a thick and sticky soup (not runny). Once the mee suah is evenly coated, remove onto a stainless steel plate or pan.

Steam it for 3 minutes. Allow to cool overnight.

Cut into squares, dip into beaten egg and deep fry till golden brown. Remove and place onto kitchen napkin to absorb excess oil prior to serving.

Technorati Tags: Recipe, Cake, Mee Suah, Chinese, Asian