Steamed EGGZ.....

Actually I’ve done this recipe few months ago but now only chance to publish, u know why la…. I believe many of u guys know how to make this…. Very the simple… but not the easy…. :p

Ingredients
3 eggs
1 cooked duck salted egg-remove the skin & chopped coarsely
1 century egg (wah! the egg must be old liao….. tsk~tsk ), of course must remove the skin & chop chop la….
1 stalk of spring/green onion
50-100ml of water

Seasonings
1 tablespoon of soya sauce
1 teaspoon of sesame oil
Dash of salt
Msg/brown sugar

Methods
Beat the eggs with water until fluffy & add in the seasonings (add in water slowly)
Filter it & add in the salted egg & century egg
Let it rest for around 10mins before steaming
Steam for another 10-15mins under medium heat

Satay Kang~Kung

Still remember the satay bee hoon? Here another simple dish to prepare….the leftover satay sauce can use for many many things… this is one of it, just blanch the kangkung (water spinach) until soft –around few mins & pour the satay sauce over, to add flavors can garnish with chopped peanut. The sauce can go with many many types of seafood, pourlty & vege. Use our imagination & creativity change with your own twist, as I say cooking is always that fun…. Nothing is fixed....

SweEET & Sour Sotong

A self creation dish which is very simple to prepare, combines sweet & sour flavors with a twist from the curry leaves, dish out when it is hot.

Ingredients
1 chili (finely chopped)
½ big onion (chopped)
3 cloves of garlics (finely chopped)
3 stalks of curry leaves
250g of sotong
200g of honey dew (cut into small cubes)

Seasonings
Juice extract from 1 lime juice
2 teaspoon of fish sauce
1 teaspoon of brown sugar
1 teaspoon of fermented black bean (optional)
Dash of msg (optional)

Methods
Saute the chopped chili, garlics & big onion until brown & fragrant
Add in the curry leaves & sauté till fragrant fragrant
Add in sotong after that & a quick stir fry
Add in seasonings after that
Lastly, add in the honey dew

Absolute~~~wee wang wang

A very refreshing drink that will make u wee wang wang (drunk) but at the same time very nutricious also, the ingredients used are juice from 2 lime, 2 tablespoon of organic honey, 1/2 cup of vodka (can increase) & 1 cup of ice. Put all the ingredients into the blender & blend blend blend. It's a great drink for the evening after an irritating day......

chill.....

espeacially when watching tv or reading......
i need a break....

Simple Black & White: Fishy Curry

This is a very healthy dish with very less oil needed, actually the dish can be prepared without oil but i choose to increase the flavor. There's many many types of fish can be used in this recipe as long it must be fresh such as mackerel, salmon & snapper etc. etc.




Ingredients
Jenak fish-remove the bones & cut into cubes
300-400ml of water
5 shallots-finely chopped
5 cloves of garlic-finely chopped
1-2 inch of galangal (lengkuas)-finely chopped
2 stalks of lemon grass-1 stalk finely chopped, 1 stalk bruised the edge
1 teaspoon of cooking oil

Seasonings
1-2 teaspoon of chili flakes
1-2 teaspoon of brown/palm sugar (adjust to your taste)
1-2 tablespoon of fish sauce (adjust to your taste)

Methods
Blend the galangal & lemon grass
A quick sauté of shallots & garlics on the a pot
Add the blended galangal & lemon grass
Pour around 300-400ml of water into the pot & bring to boil
Add in the lemon grass (bruised edge) & chili flakes
Stir well & simmer in low heat for 15mins
Add in the fish & simmer for another 5-10mins-depending on the fish size
Lastly, add in the seasonings to taste


As I mentioned the dish can be done without oil, just skip the step 2 & add all the ingredients into boiling water. Besides fish, seafood such as prawns, clams & squids can be used in the recipe also, lime juice can be added if desired. Explore your senses & enjoy.

Simple Black & White: Curried Cashew Nuts

Actually... this is failure recipe :-( but i managed to savaged it from ***. Luckily 'it' turned out quite impressive although the cashew nut is a bit 'chao ta'-burned, Besides the below ingredients, u can add celery & fresh tomatoes. Keep the dish just moist but not too watery.

Ingredients

2 tablespoon of cooking oil
5 shallots (chopped)
4 garlics (chopped)
1 stalk of lemon grass (chopped)
1 cup of carrots
1 cup of cashew nuts (pans fried or get the ready made ones)
1 cup of potatoes
1 tablespoon of curry powder
4-6 lime leaves (slice thinly)
100-200ml of water
Corn starch solutions

Seasonings

1-2 tablespoon of tomato sauce
Light soya sauce
Brown sugar
Fish sauce

Methods

Add in the cooking oil & sauté the shallots, garlics & lemon grass until fragrant
Add in the carrot & potatoes and continue to stir fry, by the mean time add in the curry powder
Add in the water bring to boil & simmer under low-medium heat until the potatoes & carrots turn soft (or until the water is 80 percent evaporated)
Add in the cashew nuts & lime leaves
Lastly, add in the seasonings and corn starch solutions (if the dish is too watery)

Simple Black & White: Basil Leaves Chicken

The same story.....this theme has been pending for months liao......take long long time to choose, edit & create the recipes..... :p

Very easy to prepare dish & u can adjust the taste according to your preference....

Basil Leaves Chicken

Ingredients>minced chicken meat, chopped garlics, chopped onions, chopped chili padi (coursely), basil leaves, water & corn starch solutions

Marinade for chicken>light soya sauce, oyster sauce, pepper,corn starch, sesame oil, shaoxing cooking wine

Seasonings>oyster sauce, black soya sauce, salt, fish sauce & brown sugar

Methods:

• Marinade the chicken
• A quick stir-fry the minced chicken & set aside
• Saute the garlics, onions & chili padi until fragrant
• Add in the minced chicken together with the basil leaves
• Add some water
• Finalised with the seasonings & thicken with corn starch solutions
  

As usual when i don't put any measurement in the recipe that's mean u can adjust the taste with your own preference......

PAM~KIN DESERT...by awei®

Let me think.....actually this supposed to be a soup........but after i think & think & think, this is the final outcome.....teng teng.....PUMPKIN DESERT by awei®

The regular black & white 'feel'

What i want to highlight in this recipe is simplicity.... so everything is simple & clear...:p

mmmm.......

Ingredients........ 1/2 biji of small size pumpkin

500ml of soya bean milk

palm sugar & brown (follow yr taste)

sago

pandan leaves (optional)

Methods:

cook the pumpkin in boiling water until soft soft & drain

blend the pumpkin & soya bean milk until smooth smooth

put into the pot & bring to boil

add in the rest of ingredients to boil & simmer until the sago is soft

taste la.... wait for what! :p

SATAY......beEHOON

Have been asking around for this recipe & went through a few recipe books but finally i came up with this version of mine.... Satay beehoon is quite a popular dish in S'pore but but it's very DIFFICULT to get it M'sia....where to find ah??????

Peanuts......frying process

Ingredients for satay sauce:

• 1 tablespoon of peanut butter
• 1 bowl of freshly ground roasted peanut (packet one also can)
• 2 teaspoon of tumeric powder
• 100-200ml of water
• 250ml coconut mlik
• 10 shallots
• 10 cloves of garlics
• 1 big onion
• 3-5 tablesppon of chili paste
• 6 stalks of lemon grass (bruished the edge)-4 stalk for blending
• 4-6 lime leaves
• 1 inch of belacan

Seasonings

• salt, fish sauce & brown sugar
  

Methods:

• Blend al the shallots, garlics, big onion & lemon grass & blend together
• Saute the blended ingredients & belacan over a medium heat
• Add in the balance of lemon grass & continute to saute until fragrant
• Add in the chili paste
• Continue cook the mixture for another 10-15 until 'PECAH MINYAK' & add in tumeric powder
• Add in the coconut milk & water & bring to boil (add more water if the mixture is too thick)
• Add in the peanut butter & ground peanut & let it simmer to boil
• Lastly, add in the seasonings
  

Well, the best noodles to go with satay sauce bee hoon , cause bee hoon will absorb all the rich flavour of satay sauce. For this recipe i used simple ingredients such as pork, chicken & water spinach (kangkung) but u can add ingredients such as 'si ham' & soaked sotong or even bean sprouts (just blanch all the ingredients with hot water-don't over cook them especially the 'si ham' :p

Sweeet Potato....Ang Koo Kueh

Always wanted to try out this recipe on my own but always doesn't have the opportunity. Since someone's BUTTDAY (actually i made this late month, my blog can call 'tan ku ku' liao :p ) is around the corner & i've found the recipe so i've decided to give 'IT' a try. It turn out to be quite gooood...... who says ang koo is difficult to make?

Skin ingredients:

• 250g of glutinous rice flour
• 220g orange sweet potato
• 1 tablespoon sugar
• 1/2 tablespoon salt
• 100ml hot boiling water
• 10 teaspoon of shallot oil (stir fry the shallots with oil till golden brown & drain it)
• dash of orange coloring

Methods:

• clean the sweet potatoes & steam until soft
• peel of the skin & discard any fiber (if any)
• blend the skinned potatoes, glutinous rice flour, sugar & salt until it turns into crumbs
• add oil, coloring, water (add in the water slowly) until it turns to dough form & soft
• remove from the blender & knead the dough until smooth
• shape the skin into larger ball then the filling
  
  
  

  Filling:

• 200 skinned green beans (soak for approx. 1 hours)
• 50g of sugar (adjust according to taste)
• 2 teaspoon of salt (adjust according to taste)
• 3 teaspoon of cooking
• 3 teaspoon of shallot oil

Methods:

• steam the green beans over high heat for 20mins till soft
• remove the green beans while still hot
• place it in a processer with sugar, salt & shallot oil
• process/blend till the filling binds together (pls do taste the filling, i prefered salty flavour , so i add in more salt)
• Shape into smaller balls

How to combine both of the ingredients:

• flatten the skin, place the filling in center & cover the filling & seal
• press the filled koo into mould to shape & knock out the koo (dust some flour onto the mould)
• place the koo on a greased banana leaves
• brush 'it' with oil/shallot oil & trim the banana leaves
• steam the koo for around 8-10mins over medium heat
  
  

Egg plant with awei’s® dressing

The main reason i don't include the measurement in this recipe is because u can adjust the taste according to your preference....explore your hidden senses ha ha....

Ingredients
Egg plant (cut into cubes), fermented black bean, fresh coriander, spring onion, fresh chili, rice vinegar, light soya sauce, sesame oil, pepper, worcestershire sauce, fish sauce & brown sugar

Methods
Chop all the ingredients like coriander, spring onion & chili
Steam the egg plant with a dash of salt for around 10 mins
Combine all the ingredients together & splash on the steamed egg plant