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

I like Hong Kong Kai Lan (chinese kale). This vegetable is tender and crunchy to the bite and is not as “fibrous” as the usual Kai Lan. I do wonder whether these Hong Kong Kai Lan are genetically modified to its current size since it looks like a baby kai lan. Even the Hong Kong Choy Sum also tastes as good.

Anyway, one of the most common way of cooking this vegetable is to add fresh prawns into the dish. The prawns lend a sweetness to the dish and a contrasting texture as well. But really, even if you can’t get your hands on fresh prawns, you can also omit it altogether.

This is my recipe for Stir Fried Hong Kong Kai Lan with Prawns

Ingredients

• 200 grammes of Hong Kong Kai Lan (washed thoroughly and separate leaves from stem. Slice the stems lengthwise)
• 10 to 15 medium sized prawns (devein and shelled, you can leave the tails intact if you want)
• 6 slices of ginger (diced)
• 5 cloves of garlic (chopped)
• 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
• 2 teaspoons chinese cooking wine

Method

Heat oil in wok and fry ginger till aromatic. Add garlic and prawns and stir fry till prawns begin to turn colour. Add kai lan stems. Stir fry for about 20 seconds.

Add the kai lan leaves. Stir well and add seasoning. Add warm water and continue to stir fry till leaves turn dark green colour and limp. Add a little bit of corn starch if gravy too runny for your liking.

Serve warm preferably with white rice

Technorati Tags: Recipe, Vegetable, Prawns, Chinese, Malaysia

Baked Beans is not Asian. I don’t think it is. But I’ve seen some of the rice shops here in Kuala Lumpur which serve baked beans cooked with other ingredients. This is just one of the many variants and it adds a bit of difference to the usual baked beans.

You can eat this with white rice or even fried rice. I suppose you can actually eat it on its own but you may have to adjust the taste (especially the tomato) so that the taste is not too overpowering

This is my recipe for Baked Beans with Minced Pork and Potatoes

Ingredients

• 1 tin of baked beans
• 50 grammes pork mince
• 1 medium sized potato (diced)
• 1 medium sized onion (chopped)
• 1/2 tin of water (use baked beans tin to measure)
• 2 tablespoons Cooking oil (palm oil)

Seasoning

• 2 teaspoons tomato ketchup
• a pinch of salt

Method

Heat oil in wok and fry potatoes till golden brown. Remove fried potatoes and set aside. Remove oil and leave just about 1 teaspoon of oil in the wok.

Fry the onions till aromatic. Add minced pork and stir fry till cooked. Add baked beans and return the fried potatoes into the wok. Stir well.

Add water and seasoning and bring to boil prior to serving.

Technorati Tags: Recipe, Pork, Baked Beans, Malaysia

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