This is my second attempt with the General Tso’s glaze sauce and this time around, I experimented with fish fillet - Ikan Tenggiri (also known as the Spanish Mackerel). The first attempt was General Tso’s Pork Chop. I know that the General Tso’s sauce is not easily found in Malaysia but you may have better luck in other Asian countries like Singapore. As for the fish fillet, you can use any other type of fish. This recipe is basically a no-brainer and one so simple which you can whip up in 30 minutes (including marinating time). As for the snow peas which you see in the picture, just add them for a little colour contrast and to add some dietary fibre to your meal. You can pre-steam the snow peas or blanch them. They actually taste quite good with the sauce.

This is my quick recipe for General Tso’s Fillet of Tenggiri Read the rest of this entry »

What I like most about noodles is the versatility of this staple food. You can cook fry noodles, stew them or even cook them in soup. Recently, I had with me a couple of slices of pork loin and some french beans and I thought this would be the perfect opportunity to try out something new again. Hence, Pork Chop Noodles was created. In Melaka, there is this famous Taiwanese Pork Chop Noodles but that is different from what I have cooked here. Whereas the Taiwanese Pork Chop Noodles uses soya noodles, I have used the dry noodles bought from Sitiawan instead.

This dish is pretty due to the use of french beans and carrots for the contrast in colour. It is also healthy as it contains carbohydrate, protein, fat and fibre. The french beans and carrots lend a crunchy bite to the otherwise springy noodles whilst the aromatic pork chop (which is cut into strips) becomes the highlight as far as the taste is concerned. Give this dish a try. You can use all kinds of noodles really. I would suggest soya noodles, instant dried noodles (eg. Vit Mee) and even soba for this dish.

This is my recipe for Pork Chop Noodles Read the rest of this entry »

I know some of you might squirm at the thought of eating something fermented but fermented beancurd is something of a delicacy in Chinese cuisine. Also known as “tau zhu” in hokkien, the fermented beancurd comes in many varieties - red fermented beancurd (which is usually used in the marinating of meat), fermented beancurd with sesame or plain spicy fermented beancurd.

Local chinese eateries here serve leafy greens stir fried with fermented beancurd amongst other styles. The fermented beancurd gives the vegetables a slightly spicy (owing to the use of chilli in the fermentation process) and salty (salt is also used in the fermentation process) taste. Usually, a small piece of fermented beancurd suffice. You can use “yau mak” or any suitable lettuce to cook this or you can follow me by using the tender sweet potato shoots (“fan shee mew” in Cantonese or “fan soo chai” in Mandarin).

This is my recipe for Stir Fried Sweet Potato Shoots with Fermented Beancurd Read the rest of this entry »

I was cooking Long Bean Rice over the weekend when I had excessive belly pork (or is it pork belly?) to use. So, I fooled around by experimenting with it to see if I could churn out a simple snack with it. Tastes not too bad and my daughter loved it to bits (pun intended). What I did was to chop the belly pork into really small pieces and marinade them primarily with worcestershire sauce. Then, I fried them till golden brown. My next quest is to find a way to tenderise the pork. Any suggestions?

Meanwhile, this is my new recipe called Worcestershire Fried Belly Pork Snack Read the rest of this entry »