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Tuesday, August 22, 2017


The original recipe is for baby pork ribs [zhi pai] and I have substituted it with pork neck meat slices [aka Kak Sim meat in Hokkien dialect]. 
I have chosen this cut of meat because this dish is to serve 3 persons.   Each person is apportioned with a large piece of the meat fillet which is easier to pan fry and braised compared to pork ribs which would require the use of more oil for frying.

The end result is just as good.  The meat slices are braised till tender and the sauce reduced to thick.
The sauce is not sweet, more to savoury taste which comes from the sour plum which is acceptable to me.  This sauce is good, spread over steaming hot rice.  I would say, it is a homey meat dish which can be prepared ahead of meal time that only needs to be reheated just before serving.  I love this kind of dishes, no last minute preparation and cooking which means no sweating in the kitchen before meal time.  Smart cook???

3 slices [about ½ inch thick] pork neck meat fillet
1 tbsp each of light soy sauce and wine
Dash of salt
1-2 tbsp cornstarch
Some toasted sesame seeds
Some chopped coriander leaves
Sauce Ingredients
1 tbsp each of tomato sauce, light soy sauce and wine
1 tsp sugar
2 sour plums

  1. Heat 2 tbsp oil in non stick wok, pan fry meat slices until brown on both sides.  Push aside.
  2. Add in sour plum and sauce ingredients,  stir fry to mix well before adding enough water to cover the meat.
  3. Bring to boil, lower heat and cover to simmer until meat slices are tender and sauce is thick.
  4. Taste to adjust seasoning.  Sprinkle sesame seeds.
  5. Dish up and garnish with extra sesame seeds.  Serve hot.

Monday, August 21, 2017


Lovely, lovely chicken breast meat recipe.  The fried chicken breast slices are tender and moist after pan frying.  This is probably because of the marinade which helps to seal the juices when frying.  The sauce is simple yet awesome and blends so well with the basic aromatics like ginger, garlic and spring onions.  This is a truly Chinese style of sauce.  Next time, I must add in more of the aromatics as it is really aromatic and tastes good.

The sauce is fragrant,  savoury, sourish and sweet and coats the fried chicken meat slices perfectly.
This is a recipe worth trying and saved as it is easy to prepare, quick to cook yet delicious.

Recipe adapted from Chinese Cuisine Cookbook with modifications
1 chicken breast – skinned and deboned – cut into ½ - 1 cm thick slices
1 tbsp each of light soy sauce and  rice wine
½ tsp salt
1 tbsp cornstarch
Sauce Ingredients [Combined]
Dash of msg
2 tsp sugar
¼  tsp pepper or ½ tsp Szechuan peppercorn powder
1 tbsp each of light soy sauce and wine
1 ½ tsp dark vinegar
1 tsp sesame seed oil
1 tsp cornstarch
3 tbsp water
Other Ingredients
1 tbsp each chopped ginger, garlic  and spring onions
1 tbsp dao ban jiang [chilli bean paste]*
*substitute with ½  tbsp preserved soy bean paste + ½ tsp chilli boh

  1. Marinate chicken pieces with marinade for at least 30 minutes.
  2. Combine sauce ingredients and set aside.
  3. Heat oil in a non stick wok, pan fry chicken slices in batches depending on the amount of oil used.  Fry until golden brown on both sides.  Dish up.
  4. Remove excess oil, leave 1 tbsp in wok, sauté chopped ginger, garlic and some spring onions until aromatic.  Add in the soy bean paste and chilli boh [or dao ban jiang], sauté until fragrant, add in sauce ingredients and water.  Stir to mix and bring to boil.
  5. Add in fried chicken pieces, mix well and fry until sauce is slightly thick.
  6. Dish up, garnish with spring onions and serve immediately with rice.
    Cookbook Countdown

I am sharing this post with Cookbook Countdown Event #20 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively 

Thursday, August 17, 2017


Fried noodle is quick to prepare especially during busy days or when the ‘lazy bug’ comes and you are not in the mood to cook anything more.  Many people will recommend to eat out but when most of your family members are already having their first two meals of the day outside, they would love to enjoy a meal of home-cooked food when they reached home.

This fried noodle was what I prepared for my family when the above situation happens.   I came up with this noodle for dinner with whatever available ingredients in hand.  I didn’t measure the exact portion of each ingredients, so it’s ‘agak-agak’ only. 

The fried tuna beehoon is light and tasty but didn’t look tempting all because of the pumpkin colour, otherwise it would look but it tastes good.

[serves 3]
½ packet of rice vermicelli [beehoon] – soaked for 5-10 minutes, drained
1 can tuna flakes – drain away the oil
Some shredded mushrooms
Some shredded cabbage
Some shredded pumpkin
Some pumpkin puree
Some spring onions – cut into sections
Some chopped Chinese celery [optional]
Salt, pepper and cooking wine to taste

  1. Heat a non-stick wok with some oil [depends on the portion of ingredients], fry mushrooms, tuna, spring onions until aromatic.  Add in cabbage to fry, then pour in some water.  Add in pumpkin pureed if using.
  2. Bring to boil, add seasoning to taste.
  3. Add in beehoon, toss well and more water if it is too dry.  Add in pumpkin, cover to cook for 5 minutes.  Uncover wok,  lightly toss noodles  to mix well the ingredients.
  4. Dish up to serve with cut chillies, garnish with chopped celery or coriander leaves or spring onions.

Wednesday, August 16, 2017


Hahaha!, this is  not an economical dish to prepare all the time because of one ingredient which is rather costly for the portion.  That ingredient is fresh burdock roots from Japan.  A small 3 inch piece costs seven Ringgit.  Together with other ingredients, this dish to serve 3 persons comes up to about eighteen Ringgit.  What about the cost of other dishes for a meal?
I was told by the vegetable seller that China burdock is much cheaper but some people did suffer from allergy after eating and that’s the reason he is only selling the so called Japan product.  So I learned something from him but I’m not sure if it is true.

Anyway, I am happy to have prepared this dish for my family.  The burdock is very nice, soft, tender and sweet.   This dish, well braised tastes perfect, tasty and delicious. The ingredients are flavourful just with the 2 seasoning [light soy sauce and rock sugar] and aromatics [bay leaves and star anise].   Awesome and can be prepared earlier ahead of meal time which just need to be reheated before serving.

Recipe adapted from Chinese TV Cook Show with modifications
[serves 3]
400 gm pork neck ribs or spareribs – cut bite size pieces
3 inch section of burdock root – cut 1 cm thick rounds
1 white carrot – cut 1 cm thick rounds
1 red carrot – cut 1 cm thick rounds
2-3 bay leaves
2 star anise
1 tbsp rock sugar
1 tbsp oil
3 tbsp light soy sauce
2 tbsp wine

  1. Heat 1 tbsp oil and rock sugar in a non stick wok until sugar dissolves and golden in colour.
  2. Add in pork ribs to fry and well coated with the caramel for colour.
  3. Add in burdock roots, carrots, bay leaves, star anise and seasoning.  Bring to boil for 1-2 minutes or until aromatics.
  4. Transfer ingredients to a saucepan, place meat pieces at the bottom and remaining ingredients on top.  Add in enough water to cover ingredients.  Bring to boil, then lower heat to simmer until ribs are tender [about 45 minutes] and sauce reduced.  Lightly stir the ingredients halfway through cooking.
  5. Dish up to serve.

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