Tuesday, September 18, 2012


What's your dinner for today? I'm having stuffed capsicum with my left fish paste, fried broccoli carrot & ABC soup. Heehee....

I used the left fish paste from last week Yong Liu "酿料" to stuff into capsicum. It's my favourite dish. The method is the same as the Yong Liu. It's the same, after stuffed, pan-fry it & cooked with garlic, soy sauce, oyster sauce & water. Lastly, some corn flour solution.

Yum yum.... Going to have it soon. Bye-bye...... Have a great day to all of you!

Friday, September 14, 2012


Last Tuesday, I followed my friends to Lukut to buy fresh fishes. It is a place where the fishermen caught from the sea and sell it. I bought prawns ( used to cooked petai for yesterday nasi lemak ), few types of fishes included 㬵鱼 for today's Yong Tau Fu :-)

Here's my recipe for the filling :
• fish paste ( from 1kg 㬵鱼 )
• 1/2 bowl of 1 tsp salt water
• 200g minced meat
• 3 tsp salt
• some pepper

1. Remove meat from the fish. Add in salt & pepper. Use hand to squeeze while adding the salt water slowly. Squeeze and smash the meat become paste. It takes about 10 minutes.
2. Add in minced meat & mix until well-blended.
3. Now you can start to stuff into tofu pok, tofu, long bean, chilli, eggplant & others.
4. Pan-fry all the stuffed ingredients. Keep aside.

Here's the soup recipe :
• fish bone from the 㬵鱼 ( pan-fry with some oil until fragrant )
• 300-400g Soy bean 黄豆 ( pan-fry without oil until the skin broke )
• 2L water
• fish sauce
• salt

1. Put fish bones, soy beans & water in a pot. Bring to boil & simmer with low fire for 1 hour.
2. Add in fish sauce & salt to taste.
3. Finally, add in all the fried ingredients & boil for 3-5 minutes.

Serve with Meehoon or others noddles :-)

Thursday, September 13, 2012


Hey friends, what do you have for dinner? I cooked nasi lemak with petai prawn. It was my 1st attempt & it success!! Yeah.....

My kids enjoyed it so much with the spicy petai prawn. Hahaha.......

Here's the recipe for petai prawn ( I just estimate the ingredients myself ) :
• prawns ( remove shell )
• petai
• chilli bow
• belacan powder
• assam juice
• sugar
• some salt to taste

1. Heat up oil. Fry chilli bow & belacan until fragrant.
2. Pour in petai & prawns. Fry for 5 minutes.
3. Add in assam juice & sugar. Fry for awhile. Add salt to taste. Remove from flame.

Here's my own recipe of nasi lemak rice :
• 2 cups rice
• 1 small cube of butter
• 1 1/2 tsp salt
• 1 small bundle of pandan leaf
• 200g or more coconut milk
• adequate water

Thursday, September 6, 2012


Here's my menu for today's dinner "咸鱼花腩煲"from my cook book ~ 大牌档菜. It was my 1st attempt.
My hubby said very nice :-) My kids & I love it too. Success.... Yeah!

Here's the recipe :
• 1 tbsp oil
• 50g Miu Hiong salted fish ( diced )
• 5 dried chilli ( cut into 3cm length )
• 15 slices ginger
• 1 onion ( sliced )
• 300g pork belly ( sliced thinly )
• 1 tbsp oil
• 3 stalks spring onion ( cut into 3cm length)

Seasoning :
• 1/2 tbsp light soy sauce
• 1 tsp sugar
• 1 tsp oyster sauce
• 1 tsp dark soy sauce
• 1 tbsp Shaoxing wine
• 100ml water

1. Heat up 1 tbsp oil, sauté salted fish & dried chili at low heat until fragrant.

2. Add in ginger, onion, pork belly and stir well. Add in seasoning, stir well & cook for 3 minutes until meat is tender.

3. Heat up a clay pot, add in 1 tbsp oil & sauté spring onion until fragrant. Add in pork belly mixture, 1 tbsp Shaoxing wine & cover the lid. Simmer for another 2 minutes until fragrant. Serve hot.