Deep fried namyu pork

 INGREDIENTS:

-Namyu                                  

 
-Egg      

-Crispy flour

-Salt

-Pork with half fat (fa yok)

Nam yu in packaging

Nam yu in cube form

METHODS:


-Cut the porks into slices but in thicker sizes because the pork will getting smaller size when deep fry it

-Place all the pork slices into a bowl and beat an egg into it

-Then add namyu and little salt only because the namyu is salty.

-Add crispy flour too and mix all together

-Heat more oil in wok,slowly put the pork slices one by one into wok and let it fry

-Wait a little while,then only turn the pork slices one by one also

-Do not fry it too long (too long will cause the pork hard)

-When the both side is fried,then let it fry a little while before serving it



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Stir Fry Brinjals with chili tuna

 INGREDIENTS:

-Brinjals

-Chicken powder

-Chili tuna in can

METHODS:


- Cut brinjals into slices

-Drain away the chili tuna oil if you do not like too spicy OR you can use it also if you prefer more spicy

-Heat some oil in wok

-Put chili tuna in wok and fry it

-Then add brinjals into wok and fry all together

-Add little bit of chicken powder onto eggplants and fry it (lesser the chicken powder because the chili tuna is salty too)

-Lower the heat and let it cook untill the brinjals smooth (keep turning the eggplants to prevent it stick on wok)

-When the brinjals is smooth,it is ready to be serve

Half boiled eggs

Half boil egg maker

INGREDIENTS :

-Eggs

-Half boil egg maker






METHODS:


-Put eggs into the half boil egg maker

-Pour hot water into the half boil egg maker (make sure hot water cover the eggs)

-Then,wait the water drip until no water left

-That mean your half boiled eggs is ready to be serve

-You can serve it with light soya sauce and pepper if you like


WITHOUT HALF BOIL EGG MAKER :

-Place eggs into a bowl and pour hot water into it

-Make sure the hot water cover the eggs

- For eggs from fridge,let it cook about 5 mins

-For eggs from normal temperature,let it cook about 3 mins

Stir Fry pumpkin

 INGREDIENTS:

-Pumpkin

-Dried Shrimps (ha mai)

-Sugar

-Chicken powder




METHODS:


-Remove all the pumpkin skin and cut into small dices

-Heat some oil in wok and fry the shrimps(ha mai)

-Then add all the pumpkin into wok and fry

-Lower the heat and keep frying the pumpkin

-Leave the pumpkin a while in the lower heat until it cooked or smooth (fry the pumpkin sometimes to prevent it stick on the wok)

-When it is smooth,add some chicken powder and little bit of sugar and fry it

-The pumpkin is ready to be serve

BBQ Roasted pork (Char Siew)

*Hi,do you know that actually we can make roasted pork(char siew) without roasting it?We will grill it,replace the roasting method and it is much easier.

 INGREDIENTS:


-Pork with half fat (fa yok) without cutting it

-Dark sauce

-Sugar

-Oyster sauce



METHODS:

-Heat some oil in wok and fry the the pork(fa yok) for a while

-Add water and dark sauce

-Brew it (to make the pork cooked)

-When it comes to dry,add oyster sauce and sugar

-Stir it well

-When the sauce is quite thicken,you may keep some of the sauce aside first(as roasted pork sauce /char siew sauce)

-When it is dry up,grill it for a while (Beware,it will burn anytime.So try to lower the heat when u grilling it)

-Then,cut the roasted pork into slices

-You may pour some roasted pork sauce(char siew sauce) onto your roasted pork if you like.

Steamed Preserved Cabbage(Tung Choy)minced pork

INGREDIENTS:

Preserved cabbage(tung choy)

-Minced pork

-Preserved cabbage(Tung choy)

-Corn flour

-Chicken powder






METHODS:



-Wash the preserved cabbage(tung choy) and chop it

-Place the minced pork on cutting board and mix the preserved cabbage(tung choy) together

-Add little bit of corn flour and chicken powder (remember preserved cabbage/tung choy is salty,so chicken  powder must be less)

-Mix all together with knife

-Then place it in a plate and add some water

-Add little bit of chicken powder in the water

-Steam it for about 5-10 minutes (depend the thickness of the minced pork u made)

-Slowly move the minced pork with chopstick (if the minced pork not stick to the plate,means it is cooked)

Curry Pork Ribs ( Pai kuat)

INGREDIENTS:


-Pork Ribs (pai kuat)

-Curry powder (chicken flavour)

-Chicken stock cube


-Coconut milk




*In fact,the curry still will taste good without coconut milk but of course it will taste better if you add coconut milk but I usually do not like to add coconut milk into my curry because the disadvantages of coconut milk which is:

-Unhealthy and contains fat
-The curry will rot after 24 hours (sometimes rot even less than 24 hours)



METHODS:


-Fry the pork ribs(pai kuat) with some oil

-Add more water (because pork ribs need more than 1 hour to smooth)

-Add curry powder and stir it

-Brew it for about 1 hour in slow heat

-After 1 hour,add chicken stock cube

-Add coconut milk also if you want (coconut milk will thicken the curry sauce)

*If you do not prefer coconut milk like me,you may replace it with potatoes as potatoes can thicken the curry sauce too but not too long,otherwise it will turn curry mash potatoes.I think half hour to cook the potatoes is enough depend the potatoes thickness.

*If you are using coconut milk,make sure you add it when it is ready to be serve and boil it a while only with low heat

-Then,turn off the gas

-The curry pork ribs is ready to be serve



*The same methods use on curry chicken,mutton curry and other meat curry.But for curry chicken,there is not need to brew it for 1 hour.

Pork belly soup

INGREDIENTS:


-Pork belly

-Pepper balls

-Chicken stock cube


*How to wash the pork belly:

-Turn the pork belly and wash away the internal dirts
-Boil the pork belly for a while to wash away the  dirts
-Then scratch the dirts by spoon

METHODS:

-Put the pork belly into a pot cooker and add water

-Add some pepper balls(to kill smell of the pork belly)

-Boil it in slow heat for about an hour

-When the pork belly is smooth,you can put the chicken stock cube now

-Cut the pork belly into slices and it is ready to be serve

Four seasons of vegetables ( Sei tai tin wong)

INGREDIENTS:

-Egg plants

-Lady fingers

- Long beans

- Petai

-Small onions (red onions is better)

-Shrimps (ha mai)

-chili boh or ready made sambal


METHODS:                                                                                    


-Blend or chop small onions and shrimps(ha mai) together

-Cut all the vegetables in same sizes

-Heat oil in wok (little more oil)

-Put the chopped/blended of  small onions and shrimps (ha mai)  into wok

-Fry it a while and add some chilli paste or ready made sambal (do not put too much if you do not want it to be too spicy)

-Then,add all the vegetables into wok and fry everything together

-Then,add chicken powder into vegetables (lesser the chicken powder if you are using ready made sambal because ready made sambal already got taste)


*How to make chilli paste(chilli boh):

-Boil dried chillies in water
-Drain all the dried chillies
-Blend all the dried chillies without water
-Keep it in the freezer if you want to keep it longer
-But you have to defrost it before using it

* Picture of ready made sambal that I mentioned in "ingredients":

Ready made sambal

Grilled chicken chops

INGREDIENTS:

-Chicken chops
 (chickens thigh which remove the bones)

 -Oyster sauce

 -Pepper



METHODS:

-Marinate the chicken chops with oyster sauce and some pepper

-Grill it with low heat

-Test it with chopstick whether if it is cook

-Once it cooked, cut it into small pieces

Sweet and sour pork dices (uloyok)

INGREDIENTS:


-Pork with half fat (fa yok)

-Tomato sauce

-Sugar

-Crispy flour (I vote for hup loong)

-Egg



METHODS:

-Cut the pork(fa yok) into long and thin slices

-Beat one egg into a bowl and mix it with the pork slices( you can replace egg with oil)

-Add crispy flour and stir it

-Roll it like a ball and slowly put it into heated oil

-Then deep fry it (do not fry it too long,cz too long will cause the porks hard)

-Set the fried porks aside

-Then start making the sauce

-Add some water into wok

-Add tomato sauce half of the water

-Add sugar half of the tomato sauce and try it
 (if too sour,add sugar)
(if too sweet,add tomato sauce)



*But prevent it to be too sweet cz usually if the sauce is too sweet,very hard to adjust the taste again.

Claypot chicken rice

* Hi,do you know that you can make your own claypot chicken rice without using the claypot.We can replace the claypot with rice pot and it is easy to make it.So,have a try of this.

 
INGREDIENTS:

-Chinese sausages(lap cheong)

-A piece of ginger

-Oyster sauce

-Dark sauce

-Chopped chickens (I prefer chicken thigh)



METHODS:

-Marinate the chopped chickens and chinese sausage (lap cheong) with oyster sauce and dark sauce

-Wash rice and add some water(water must less than you cook normal rice)

-Add oyster sauce or chicken powder and dark sauce into your rice before cook it in a rice cooker

-Add piece of ginger into the rice also

-When the rice is start boiling,then put your marinated chickens and sausages(lap cheong) into the rice

-When the rice is cooked,mean everything is cooked!

So,have a nice try..good luck!

Fried wantans

INGREDIENTS:


-Minced pork

-Wantan skin

-Oyster sauce

-Egg or oil




METHODS:

-Add oyster sauce and egg in the minced pork (you can replace egg with little oil)

-Mix it together

-Wrap the minced pork with wantan skin

-Heat oil in wok

-Remember oil not too hot or too cold
(oil too hot will cause your wantan burn cz wantan skin easily burn)
(oil too cold will causing your wantan absorb oil)

-Put wantan one by one in wok

-Just make sure the wantan is boiling and no smoke(smoke means your wok is too hot)

Steam egg +minced pork +salted egg

INGREDIENTS:


-Eggs

-Salted egg

-Minced pork

-Salt



METHODS:

-Beat egg into a plate and add some water(not too much water)

-Add salt (minus your salt if you add salted egg) and stir it slowly with spoon

-Then add some minced pork and salted egg if you wants

-Mash the salted egg yolk

-Then steam it 5-10 mins (cz if too long,your steam eggs will become hard)

* test it with chopstick to see whether if it is cook.if is not watery,that mean it is cooked

Welcome to my small kitchen

First you all need is few main ingredients which I usually often will need it in my cooking.Most of the receipes that i will share in here usually is chinese HOME COOK.Many people think that cooking is difficult but actually you are wrong if you enjoy the fun of cooking,especially when your family is enjoying your cook.You will feel the success.So,let's start it now.




The main ingredients you should own for your kitchen is:

-Oyster sauce

-Tomato sauce    

-Pepper

-Salt

-Sugar

-Dark soy sauce

-Light soya sauce

-Chicken powder

-Chicken stock  

-Corn flour

-Crispy flour

To anyone who interesting in my receipes,be my blog follower and you will get to know whenever i update new receipes.Welcome to share your experience of cooking or receipes in my blog.For anyone who wanna ask questions or comment,you can post in comment box or email me,thank you very much for spending time on reading my receipes.I wish everyone can cook.Good luck!!


Pictures of the main ingredients that i used its in my cooking everyday:

Crispy flour

Chicken stocks

Dark soy sauce

Light soy sauce

Tomato sauce

Chicken powder

Oyster sauce