Thursday, August 21, 2008

Home Cook Sambal Prawns

While am grounded for home cook food and can’t have any outside food, mom cooked something to lure me. And guess what’s that? Sambal Prawns!

Well, I do admit am not really a fan of prawns, but how could she do something to lure me, right?? [LOL] Anyway, since I can’t have outside food for sometime, might as well starts something like Home Cook Food Series before I lost touch on blogging.

Ok, as far as I know mom never like the smell of sambal. And I remembered she told me once the process of sambal is kind of unhygienic thus she hardly cook anything with sambal for the family.

So, I was kind of curious where did she get herself the sambal? And guess what? It’s now getting very convenient for all people, that wet market do sell sambal. She said it’s in a small container and it’s only sell less than RM3 or RM4.

A cook like her that had cooked for the family for more than 30 years, at times, she’s really running out of idea what to cook. Thus, this came into her mind when she was doing her marketing in one of the morning.

To cut it short, she will first stir fry the pre-cook sambal till fragrant and add on the prawns into it and blend well with it.

To make it more colourful and tasty, she added some curry leaves to make this dish more aromatic. Of course, a bit of sugar and salt add to taste too.

This dish looks oily, as you need a few table spoons of oil to cook the sambal, otherwise, it will be burned. Once burned, you will taste bitter, which it will not make this dish tasty. That’s what we need to take note on that.

Will these prawns lure you? [smile]

Friday, August 15, 2008

Home Cook 梅菜豬肉

Apart from 梅菜蒸豬肉, all of us like mom’s 梅菜豬肉. This is one of her favourite in fact. Normally she’ll get pork belly meat and cut into strips and marinate with dark soy sauce, oyster sauce, sugar and salt for about 30 minutes. And boil those preserve vegetables in a pot of hot water for awhile, and then chop finely.

This is a simple dish that anyone also can make it.

Heat up the wok with oil, stir fry the meat and added preserved vegetables.
Add dark soya sauce, oyster sauce, sugar and salt to taste too.

Well, whenever I asked mom how many tea spoon from those sauces, she will tell me, ‘No need one~la!! Just put a little bit here and there. No specific measurement.’

You will definitely roll your eyes, and wanted to give her a big kiss on her chick.

Anyway, I know I’ve not been contributing any posts lately. However, I sincerely wish everyone will drop by once in awhile. Till then… have a pleasant weekend!!

Saturday, August 9, 2008

Home Cook Preserve Veg Steam Mince Pork 梅菜蒸豬肉

Do you agree with me that our mother’s way of cooking is always giving us a ‘surprise’? While you’re worried you have no other food to eat especially when you’re just under went an operation, mother always have something for you to fill your hunger.

Well, my mom though once in awhile she will grumble to me that don’t know what to cook for me anymore, but, after few minutes later she’ll have something on the dining table.

I actually really salute mothers… especially when we have nothing to eat and don’t know what to do that time, they always have something for us.

Guess what I have for today? Preserve vegetable steam mince pork 梅菜蒸豬肉. Not sure where is this dish originated from… whether is from Cantonese, Hakka or Shanghai, as long as it fills my hunger.

First, use boiled water to boil the preserve vegetables, normally preserve veg will have lots of salts to preserve it. Thus, you need to have a pot of boil water to boil out whatever dirt or salt in it.

While doing that, let’s marinate the mince pork with a bit of corn flour, sugar & salt to taste. Normally mom will add dark soy sauce and oyster sauce, but, for patient consumption, she’ll leave that out. In fact, with or without, it doesn’t really matter to me, as the timing that we steam is the most important factor.

Wash up the preserve vegetables, have a fine cut, and spread it on the marinated mince meat and steam for < 10 minutes.

Once done, add a tea spoon of garlic oil on it and best serve with steam rice.

Thursday, August 7, 2008

Home Cook Sweet and Sour Pork 咕嚕肉

Sweet and Sour Pork (咕嚕肉) is been my favourite dish. Those days whenever when we eat out, my dad will definitely order this dish for me. Probably I like the sweet and sour taste.

In fact, I did it once or twice myself, unfortunately it never turns out to be like my mom.

Anyway, guess what mom prepares for me for today’s dinner. Yup, need not to say more, that’s my favourite dish – Sweet & Sour Pork.

In fact, when mom told me I can have this dish for dinner, I was very happy. Cuz, I was wondering is she going to fry rice for me for dinner again? While I was wondering, she breaks the good news for me.

Mom says many restaurants will use vinegar to cook this dish, reason is to make the sourish taste. But for home cook is advisable to use tomato sauce and chilli sauce, she said that’s more of health reason.

Others will add pineapple and onions to make the dish colourful, well, mom’s way of cooking is simple, just capsicum and tomato (one each) that’s all.

First, marinate the bite sized pork meat with soy sauce, sugar and a little bit of corn flour for about 30minutes. Then, make a batter that consists of an egg and plain flour. For this case, mom didn’t use egg, but only flour and water. Cuz, after an operation patient is not advisable to consume any eggs or chicken.

Mix those marinated pork into the batter and then deep fried with medium heat oil till slightly golden brown colour.

On the hand, slightly stir fry chillies, capsicums and tomatoes then set aside. To make the sauce, heat the wok with little oil, stir garlic till fragrant. Mix well chilli sauce and tomato sauce in a cup of water, and pour on the hot wok. Simmer it for awhile, add sugar and salt to taste and add the others, eg. Pork, capsicums, chillies, tomatoes. Mix in 1 teaspoon of corn flour and blend well the ingredients till fully coated. Then best serve with steam rice.

So, how many bowl of rice will you have??

Wednesday, August 6, 2008

Home Cook Fried Rice

Sorry for not able to post anything, and also am taking this opportunity to thank some of the blogger friends that sending me their care and regards. Truly appreciate that.

I actually have been recovering well, apart from emotionally break down on and off. I guess we human being with flesh and blood gotta face some obstacles in life in order to be strong.

Things went on smoothly for the past one week, everyday steam fish and vegetables until I had diarrhea. Probably my stomach couldn’t take on any “fishy” anymore, thus, mom cooked me fried rice.

Since I can’t take any ginger, egg or sesame oil, whatever mom cooked for me maybe a bit bland and tasteless. Well, for a patient that had went thru an operation, couldn’t ask for more.

A simple fried rice it’s good enough for me.

Don’t you think so and don’t you agree with me??

Look at it, it looks bland, seriously it does. But I can tell you its absolutely delicious. A simple fried rice could actually made my day.

Mom cuts those Honey Roasted Pork (Char Siew) into cubes, and added long beans, chili and onions as well. Of course, garlic is always a must for any fried rice.

Though diarrhea doctor will not advise for any oily food, but I can’t take on ‘fishy’ anymore!!! So, who cares!! [smile]

Anyway, most of the fried rice will add eggs, but looked at mine, no egg, no sesame oil. So, even sick patient also can have it.