Sambal Long Beans With Beancurd

                       

Ingredients:

1 bundle long beans (trim the ends and snapped into 5cm length.
1 Firm beancurd
2 tbsp dried shrimps (washed and soaked)
2 garlic (lightly crushed)
2 tbsp sambal chilli
1 tbsp cooking oil
Oil for frying
Water

Methods: 

  

1. Heat some oil in the pan. Fry the beancurd till golden and crispy. Remove and set aside.

2. Heat 1 tbsp of oil in the wok. Saute the dried shrimps and garlic.

3. Toss in the long beans and stir fry. Add some water and cook for 10 minutes.

4. Add the sambal chilli and mix well. If getting too dry,  add more water. Cook for another 10 minutes.

5. Toss in the beancurd and mix well with the long beans.

Published with Blogger-droid v2.0.10

Stir Fry Beansprouts With Beancurd

Ingredients:

50 cents of beansprouts (trim both ends)
1 Firm beancurd (cut into bite sizes)
2 chilli padi (deseeded and chopped)
2 stalks of spring onions (cut into 5cm length)
2 cloves garlic (minced)
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp cooking wine
1 tbsp cooking oil

Methods:

1. Heat some oil in the non stick pan. Once the oil is hot, deep fry the beancurd until golden.

2. Heat a tbsp of cooking oil in the non stick pan. Saute the chilli padi and garlic.

3. Toss the beanspouts and stir fry quickly. Add the beancurd and mix well.

4. Drizzle the soy sauce. Add the oyster sauce and cooking wine. Stir well.

5. Add the spring onions and stir. Turn the heat off.

Published with Blogger-droid v2.0.9

Long Beans With Fishcakes & Beancurd

Ingredients:

1 bundle of long beans (discard the ends and snap into 5cm length
1 Firm Beancurd (cut into bite sizes)
2 fishcakes
3 tbsp dried shrimps (washed)
2 cloves garlic (minced)
2 tbsp oyster sauce
Water
1 tbsp cooking oil
Oil for frying

Methods:

1. Heat some oil in non stick pan. Deep fry the beancurd and fishcakes until golden. Remove and set aside. Once the fiskcakes have cooled, slice them.

2. Heat a tbsp of cooking oil in the non stick pan. Saute the dried shrimps and garlic till fragrant.

3. Toss in the long beans and stir. Add water enough to cover the long beans. Cover and cook for few minutes. Cook the long beans to your preference.

4. Add the beancurd and fishcakes.

5. Add the oyster sauce and mix well. Cook for a minute and turn the heat off.

Published with Blogger-droid v2.0.9

Stir Fry Beancurd with Pork, Capsicums & Carrots

Ingredients:

1 Firm Beancurd (cut into bite sizes)
200g pork tenderloin (sliced)
1 small yellow capsicum (cut into squares)
1 small green capsicum (cut into squares)
1/2 carrot (sliced)
2 tbsp taucheo
1 tsp sugar
2 cloves garlic (minced)
1 tbsp cooking oil
Oil for frying
Water

Methods:

1. Heat some oil in a non stick pan. When the oil is hot, add the Beancurd. Fry till golden and crispy. Remove and set aside.

2. Heat 1 tbsp of oil in a non stick pan. Saute the garlic.

3. Add the pork and stir fry.

4. Add the carrots and capsicums. Stir fry for a minute.

5. Add the beancurd and mix well.

6. Add the taucheo and sugar. Stir well.

7. Add some water and cook for a minute. Turn the heat off.

Published with Blogger-droid v2.0.9

French Beans With Beancurd And Fish Cake

Ingredients:

1 packet French Beans (ends trimmed and snapped into 5cm length)
1 firm beancurd (cut into bite sizes)
1 fish cake
2 cloves garlic (minced finely)
2 tbsp dried shrimps (washed, soaked for 10 minutes. Drain)
Oil for deep frying
1 tbsp cooking oil
Water
Sea salt

Methods:

1. Deep fry the beancurd and fish cake till golden and crisp.

2. Deep fry the French Beans till they are slightly wrinkled.

3. Heat 1 tbsp oil in the wok. Sauté the garlic and dried shrimps.

4. Toss in the vegetables, beancurd and fish cake. Sprinkle some water and stir fry.

5. Add some sea salt and mix well.

Mee Siam (Dry Version)

Chilli Paste

After frying

I saw a post from The Little Teochew about the dry version of Mee Siam few months ago. I was drooling and immediately bookmarked the page.

Today I wanted to fry bee hoon but didn't want to cook the usual one. So I thought of whipping up this spicy and sour bee hoon! Indeed the bee hoon was very addictive! Hahaha!!! My brother had 3 plates!!!

I changed the recipe a bit because 1. for more people, 2. we prefer spicer! That why I added chilli padi. The result? Oh it was awesome! Oh by the way, limes are must have! ;)

Ingredients:

1 pack of Chilli Brand Bee Hoon (soak with water until soften) 400g
Chives (cut into short length)
1 piece of firm beancurd ( cut into thin slices)
3 eggs (beaten)
Cooking oil
Oil for frying the chilli paste
1 tsp sugar
1 tsp salt
100ml water
Limes

Chilli paste (blend all the below ingredients together into a paste):

6 red chilli (deseeded)
4 chilli padi (deseeded)
10 shallots
10 garlic
4 tbsp Tau Cheo

Methods:

1. Heat the oil (use more oil) in a non stick pan. Fry the chilli paste until fragrant and oil seeping out from the paste. Set aside.

2. Fry the eggs and cut them into thin slices. Set aside.

3. Fry the beancurd until golden and crisp. Set aside.

4. Using 2 tbsp of cooking with a heated wok. Toss in the Bee Hoon.

5. Quickly add the chilli paste and water into the wok.

6. Mix and toss the bee Hoon with the paste evenly.

7. Add the salt and sugar. Mix well.

8. Toss in the beancurd and chives. Mix well.

Place some egg slices on top of the Bee Hoon and a lime at the side.

Stir Fried Celery With Beancurd (Tau Kua)

If you have realized, I have posted a number of celery dishes in this blog. Well, I love celery! For its distinctive taste and crunchiness... I bought a bag of celery 2 days ago to add in the instant noodles. Hahaha! So today I cooked the leftover celery in my fridge.
This is my first time to stir fry celery with tau kau. I find it this dish is good with porridge. Simple and light dish.

Ingredients:

1 bag of celery (sliced thinly)
1/2 carrot (sliced thinly)
1 Beancurd (cut into bite sizes)
1 clove garlic (sliced thinly)
1 chilli padi (deseeded and chopped finely)
1 tbsp soy sauce
1 tbsp oyster sauce
50ml water
1 tbsp cooking oil
Oil for deep frying

Methods:

1. Deep fry the beancurd until golden. Set aside.

2. Heat 1 tbsp of cooking oil in a wok. Sauté the garlic and chilli.

3. Toss in the carrots and celery. Stir fry quickly.

4. Drizzle the soy sauce and continue to stir fry for few seconds.

5. Add the oyster sauce and water. Continue to stir fry until the sauce becomes lesser (about a minute or 2).

6. Quickly toss in the beancurd and stir. Turn off the heat.

Braised Pork Belly (Tau Yew Bak)

Always use good quality of thick dark soya sauce so that it can bring out the flavorful of braised meat. I like to braise meat using claypot and let the meat simmer with low heat until it become tender. Well, this is a sinful yet comfort food for my family. Especially my son, he loves 卤肉 and 卤猪脚... By the way, I think 五花肉 is tender and less fatty than 三辰肉.

In this recipe, I used 三辰肉 because couldn't find 五花肉 in the supermarket.

Ingredients:

500g pork belly 五花肉 or 三辰肉 (no need to slice)
4 cloves garlic (slightly bruised)
4 hard boil eggs
1 firm tofu

4 tbsp of thick dark soya sauce
1 tsp of oyster sauce
1 bowl Water
2 tbsp cooking oil
Salt

Methods:

1. Heat the oil using a non stick pan.

2. Sauté 1 clove of garlic till fragrance and remove the garlic. Leave the oil on the pan.

3. Pan fry the pork belly. Add 1 tbsp of thick dark sauce on top of the meat. Cook for a minute.

4. Flip to another side and drizzle 1 tbsp of thick dark sauce. Pan fry the meat till slight browned (about 3 minutes). Remove the meat and set aside to cool.

5. Once the meat has cooled down, slice the meat into bite sizes.

6. Heat 1 tbsp of oil in a clay pot. Sauté the remaining garlic.

7. Add the pork belly and stir fry.

8. Drizzle the remaining thick dark sauce and stir fry.

9. Add the water and oyster sauce. Let it simmer for 30 minutes. You can add more water as desired.

10. Add the tofu to simmer for 10 minutes. Flip to another side and simmer for another 10 minutes.

11. Add the eggs and continue to simmer. Turn the eggs after 10 minutes to ensure the eggs are evenly browned.

12. Before turning off the fire, add a pinch of salt (if the sauce is not salty).