Okra in Coconut Milk

​Okra in coconut milk.

Its a coconut milk based gravy with mild spicyness. Best to serve with plain hot rice. 

Ingredients

250g okra, washed and wiped

1 tsp mustard

1/2 tsp fenugreek

1 onion

1 tbsp ginger garlic paste

1 tomato

1 green chili

3-5 dried chilies

2 sprigs of curry leaves

1 1/2 coconut milk (thick version)/ santan pertama

1 1/2 coconut milk (light version) / santan kedua

1/4-1/2 tsp turmeric powder

3-5 birds eye chilies / cili padi

coconut oil / cooking oil

salt

Method

Heat oil in a pan. Semi fry the okra for 1-2mins using medium heat. Remove from pan and keep aside. Using same pan leave about 3 tbsp oil. Add mustard and let it crackle. Add fenugreek. Add onion, cook till translucent. Add ginger garlic paste. Sauté. Add curry leaves, dried chilies, tomato and green chilies. Cook till tomato soft. Add light coconut milk, turmeric powder and let it boil. When boiling, add fried okra, birds eyes chilies, coconut milk (thick version) and salt. Reduce the flame to low. Let it boil. Off the flame when starting to boil. Keep stirring for 1min so the coconut won't separate.

WATCH THE VIDEO FOR MORE DETAILS https://youtu.be/b8wbugNVrGg

Lemongrass rice

​Nasi Serai Aroma tinggi dan sedap/ Lemongrass fragrance Rice / Quick and Easy Rice Cooker Recipe

Ingredients

2 cups of basmati rice, presoak for 15mins

3-5 tbsp shallots fried

2 pandan leaves

2 lemongrass

1 stalk of celery leaves

5 shallots

1/2 cup of lemongrass chopped, use same rice cup (blend with 1 cup of water, strain and keep aside

1 1 /2 cup of coconut milk 

3 tbsp of ghee

salt

SPICES

3 cloves of garlic

3 inch ginger slices

1 cinnamon sticks

3 cardamoms

2 cloves

1/2 tsp fenugreek

Method

Heat pan or rice cooker. Add ghee and all the spices. Stir for 1min. Add garlic, shallots, lemongrass and ginger. cook for 2-3mins. Add rice, lemongrass juice, coconut milk, salt and pandan leaves. Mix well and cook rice using your rice cooker. Open lid after 15mins if rice done. Garnish with celery leaves and fried shallots.

FULL COOKING VIDEO https://youtu.be/lDyGNSYyyGc

steamed Tofu with tomato sauce

​Try steaming tofu with tomato sauce, it's really delicious

Ingredient

4 firm tofu/1 block tofu

2 cloves of garlic

1/2 tsp salt

1 tsp sugar

1 tbsp oyster sauce

2 tbsp extra hot chili sauce

1 tomato that has been blended

How to cook it:

- cut the tofu into 0.5cm thickness then arrange it on a plate

- finely chopped garlic then transfer to a bowl, add salt, sugar, oyster sauce, extra spicy chili sauce, tomato juice, mix well

- heat the steamer, steam the tofu and tomato sauce for 10 minutes

- remove the tofu from the steamer then drain the excess water from the tofu

- take a few tbsp of tomato sauce and pour it over the tofu

Details on how to cook it, please watch the video on Youtube.

Here is the link https://youtu.be/YxNKvvJ6Wxs

Stir fried pumpkin with curry leaves

​Stir fried pumpkin with curry leaves.

In Penang, I had a regular economy rice place and this was my favorite dish.

It's very simple.

Ingredients:

400g Pumpkin 

2 table spoons of Hae Bee 

2 cloves Garlic

3 shallots

2-3 of curry leaves

Method:

Soak hae bee and chop till fine

Chop the garlic and slice the shallots

Skin some and cut pumpkin into one bite size

Heat oil in a pan and fry the curry leaves, garlic, shallots and hae bee till fragrant.

Add pumpkins and stir fry, then add hae bee water and some more water, cover and cook for 5 mins over medium heat till pumpkins become soft.

Add some salt to taste.

Can add chili padi.

Chicken Rice

​Chicken rice for dinner..

Here’s sharing the recipe for anyone interested..

Home-cooked Chicken Rice (Using Rice Cooker)

Serves: 4-5 pax

Ingredients:

To cook rice;

3 cups rice, washed

2 tbsp Butter

6 pips garlic, minced

2 thumb size ginger, sliced

5 pandan leaves, knotted

1 bunch spring onion, knotted

Salt to taste 

A few dashes of turmeric powder (optional)

Adequate water to cook rice 

To prepare chicken thighs;

3 chicken thighs, washed thoroughly

Some sesame oil and salt, for rubbing onto chicken thighs

2” ginger, roughly pounded

1 bunch spring onion, knotted

Cucumber slices, for garnish

Methods:

1. Wash rice and add in adequate water. Add in the minced garlic, ginger slices, butter, salt, turmeric powder (if using), knotted pandan leaves and spring onion. Stir to mix. 

2. Then rub chicken thighs with salt and sesame oil. Place them on the steaming basket of the rice cooker. Top with pounded ginger and spring onion. Press ‘Cook Rice’ function. Once it is done cooking, let it set for about 10 minutes. 

3. Remove the steaming rack of chicken thighs from the rice cooker. Then remove the ginger slices, spring onion and pandan leaves from the rice. Fluff up the rice with a wooden spatula, your rice is ready now.

4. Since my adult kids don’t like steamed white chicken, I placed 2 of the steamed chicken thighs into an air-fryer. Air-fried them at 200dC for 10 minutes or until golden brown skin. 

5. Chop the air-fried chicken thighs and the steamed chicken thigh, serve on a plate, garnish with cucumber slices. Add a few dashes of soy sauce and sesame oil. Serve with the chicken rice and the chilli sauce, enjoy.

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How To Make Chicken Rice Chilli Sauce

Ingredients:

20 red chillies

6 red bird eyes chillies 

2 thumb size ginger

1 bulb garlic

2 tbsp rice vinegar

2 limes, juiced 

1-2 tbsp sugar

1/2 tsp salt

Method:

Clean chillies and remove seeds. Cut into 1" length. Clean ginger and slice thickly. Bruise garlic and remove skin. 

Put all these ingredients with salt and sugar into a blender/mixer, and blend until almost fine. Once done, pour into a bowl. Add in vinegar and lime juice. Stir and  keep refrigerated. Ready to be served anytime.

Spicy Vegetarian Bi Hoon

​Spicy Vegetarian Mee Hoon Recipe / Bihun Goreng Tofu Penyet/ 

A simple stir fry for those who prefer a vegetarian dish.

Ingredients

250g rice noodles / rice vermicelli / bihun, soak for 15mins

5 shallots

3 cloves of garlic

3-5 birds eye chilies

1 green chili 

1 red chili

1 tomato

1/2 carrot

1-2 soft tofu, mashed

1 cup of bean sprout/ taugeh

2-3 stalks of mustard green

2 tbsp chili paste

1 stalk of spring onion, separate the white and green part.

cooking oil

1/2 tbsp white pepper

1 tsp mushroom seasoning

1 tsp oyster sauce (vegetarian)

salt

Method

Heat pan with oil. Add pounded ingredients, shallots, garlic and birds eye chilies. Sauté for 1min. add chili paste and cook for 1-2mins. Add tomato, spring onion white part and tofu. Mix and stir for 1min. Add carrot, chilies soaked rice noodles, mustard green, white pepper, salt, oyster sauce  and mushroom seasoning. Use low heat to mix well. Add bean sprout and cook till rice noodles soft. Add spring onion and mix well. Off the flame.

WATCH THE COOKING VIDEO HERE https://youtu.be/TEz0ow-eHvw

Steamed Cabbage Rolls

​Steamed Cabbage Rolls

Ingredients

7 to 8 large Cabbage Leaves (long type)

Fillings: Mix in a bowl until pasty

200g Minced Chicken 

5 to 6 medium Prawns, chopped

Grated Ginger (from 1-inch old ginger)

1 small Carrot, finely chopped and presteamed

2 tbsp Chopped Chives

1 tbsp Sweet Radish

1 1/2 tbsp Light Soy Sauce

Dashes of White Pepper

1 tsp Sesame Oil

1 tbsp Shaoxing Rice Wine

1/2 tsp Salt

1 level tbsp Cornstarch

Sauce:

Steaming juice from fillings

1 tbsp Oyster Sauce

1/2 tsp Sugar

1 tsp Salt

Cornstarch Slurry (1 tsp cornstarch + 1 tbsp water)

Garnish:

Chopped Spring Onions

Method

Trim away the tough part of each leaf. Scald cabbage leaves for about 20 - 30 seconds till soften. 

Spoon fillings onto leaf and roll while folding the sides in to seal. Place rolls onto steaming plate. Steam when water in steaming wok is boiling. Steam for 10 to15 min.

Once done steamed, drain the steaming juices onto a clean wok. Add oyster sauce, salt, sugar and cornstarch slurry. Cook on low heat until sauce thickens. Pour hot sauce immediately over hot cabbage rolls 😋 

Serve with rice, with chilli dip if you wish 

Video Tutorial:

https://youtu.be/Su7zjANpUXY

Round or long cabbage can be used✌️