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

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