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Among all Bakuteh spice I had tried, Cheong Kim Chuan is the best. Cost only Rm7 per box (with 2 packs of spice and fresh dry herbs in it), tt is definitely cheaper and taste very much better than the famous A1 that we usually buy in the market. This brand actually comes from Penang (I saw this in one of the tourist spot in Penang) but surprisingly I got this even cheaper in KL.

I plan to cook bakuteh again this week. Tempting right? However this shall not be taken so frequently otherwise you will need to click here for tips to help you maintain slim at all time.

I am so eager to learn to cook more Nyonya dishes and Mich’s cooking blog Simple Dish Online is a good place to go to. However I do modify the recipes to suit what I have in my kitchen.

Instead of using the smaller fish for fish Temptra, I used Mackerel slice. Since I do not have lime at that time and I did not want to leave my sons with the maid at home who is playing in front of hubby’s new investment, his favourite tv stand, I had to use Lemon instead. Verdict, hmm…I still prefer plain fried fish with dash of rubbed salt and soy sauce.

I love making this dish whenever there is a leftover with our Sambal Belacan (see how to make Sambal Belacan here)

How to cook

1. Heat up some oil and saute some garlic
2. Add in some sambal belacan
3. Add in the winged beans and some salt and sugar (to replace MSG) to taste
4. Ready to be served

I recently let QQ try some winged beans (or locally known as Kacang botol) and she loves it! For her, I will only stir fry with some belacan and pounded shallots (omitting cilli) so that it is not too spicy for her. I love my white rice with spicy dishes like this and I can’t probably eat this without rice. Guess that is why most of us still need the thermogenic fat burner especially when we are living in a country so rich with spicy ingredients which can be used to cook so much of good food.

Am so into anything with sambal and chilli these days, until my hubby complaining of stomach upset (as he could not take spicy food). Poor hubby, I better not force him eat anything spicy otherwise he will have to seek for cheap insurance to cover his medical bills.

Ok, this is a very simple version of my Sambal Udang.

Ingredients:

• prawns (lightly dusted with with some sugar and tapioca flour)
• Pounded red chillies, shallots, belacan and some cilli padi
• tamarind juice (asam water)
• limau kasturi (”kat chai”)
• Kaffir lime leaves
• salt to taste

Method

1. Lightly fry prawns in oil. Dish out.  (Reason: so that the prawns will not be overcook and the texture feels powdery after cooking in the hot cilli)
2. Saute pounded ingredients.
3. Add in prawns and stir fry.
4. Add in tamarind juice and add some salt to taste
5. Squeeze some lime juice on it and serve with hot steaming white rice.

Stir Fried Stingray with Bean Paste

Initially when  I got a piece of nice stingray (ikan pari) from the wet market, I thought of grilling (baking with my oven). Thanks to tips from Jesselyn, I decided to stir-fried and it really taste yummy!!

Recipe

• Stingray (not sure what’s the weight but it is about Rm8)
• ginger cut to strips
• dry cillies soaked (about 5 stalks)
• 2 tablespoon Taucu (bean paste)
• 1 tsp minced garlic
• salt and sugar to taste
• some water for the gravy

Method:

• Clean stingray and cut into pieces. Leave aside
• Heat up oil on wok and fry ginger strips till golden yellow
• Add in garlic, bean paste and dry chillies till fragant
• Add in fish cubes
• Once cook, add some water and seasoning

Verdict: I love the gravy! Even hubby thinks that this dish is really yummy.

Next round I shall try to steam with ingredients suggested by Jessie as following:

1. Rub some salt all over the stingray.
2. Steam them in a plate.
3. Prepare soya sauce + red chili + garlic + small onion + one lime.
4. optional put cincalok

When my SIL comes back from her ski vacation, I will try to cook this dish again with some other kind of fish she brings back.

So much of influence from the Astro Series ” Little Nyonya”, I am so tempted to learn the Nyonya yummy dishes. I had a chance to taste the Ayam Pongteh when I visited Miche at her home on my last trip back to Melaka. She had even asked her mother to cook up a storm for us, and one of the dishes is the Ayam Pongteh. When I came back, I tried to cook this dishes and it really taste delicious (especially when eaten with sambal belacan), thanks to recipe and tips from Miche.

This is the 2nd time I tried cooking this dish. It taste really nice on the 2nd day so I will cook a bigger pot so that it can at least last for 2 days. Below is my version of Ayam Pongteh.

Ingredients:

Lots of shallots, few pieces garlic, 1Tbsp taucu, 1/2 chicken, 4 potatoes, gula melaka, salt to taste, chinese mushroom (optional)

Method:

1. Fry pounded shallots, garlic and taucu till fragant
2. Add in chicken and then big potato cubes
3. Simmer and once boiled, add gula melaka and some salt to taste
4. Let it simmer till potato turns soft (gravy thicken)

I also add some belly pork cubes prior adding the chicken for additional taste.

Now that my laptop is corrupted, I can have more time in the kitchen trying out more nice dishes. At least no more dark circles under eyes for the time being

I am so into food recently, especially the spicy food. While visiting Miche in Melaka, I asked her to help me get some nice homemade belacan and this is what we have for lunch today, *yummy*!

Ingredients needed:  2 shallots, 6 red chilli, belacan (1/2 thumb size) and 4 limau kasturi (limes), dash of salt

Method

1. Grill belacan on charcoal / dry fry on hot pan over stove (without oil)
2. Pound belacan with chilli, shallots
3. Add a dash of salt
4. Press lime juice over the sambal

Taste very good with just a hot plate of rice, even better with Ayam Pongteh (Miche is so right about this!)

We did this very nice dish sometime ago…

Vegetarian Fry Stir Glass Noodle

Ingredients used as shown above.

Alicia did a demo on how to cook her version of vegetarian “tang hun” (glass noodle in hokkien) without having to soak the glass noodle.

Curious mommies are checking out those recomended ingredients or brands of products to use.

Alicia is frying it hot on the stove….waited by hungry stomachs at the table..*Grr grr*..

*hot hot*…….Glass noodle ready to be served…*yummy yummy*…

Have not been going to cooking classes since the boys are born. I hope the ladies from the Buddhist society will organise more of such cooking classes in future, in Mrs Yong’s new house with especially in her nice and spacious kitchen with safe exit signs at her home.

What do you think of this black chicken picture? Probably my picture doesn’t look that good, but I tell you, this is the best chicken that you will keep asking for.

A modified dish from the Salted Egg Fried Prawn or Salted Egg Fried Crab (Ham Tan Hai in Cantonese). It is also very easy to cook.

Ingredients:
Chicken pieces
Steam salted egg yolk
Marinate: soy sauce, oyster sauce, pepper powder
Coating: KFC Flour (I always add some self raising flour so that it taste more crispy

Method:
1.Marinate chicken (best if marinated overnight)
2. Spoon some flour mixture into the chicken and mix well.
3. Deep fry chicken.
4. Remove chicken from oil.
5. Use very little oil to stir fry the mashed egg yolk will you see bubbles.
6. Add in chicken and stir well.

Too bad my mum cannot take this dish as she is having knee pain with a big Plantar Fasciitis bandage.