Long Beans And Chai Po Omelette

Ingredients:

4 eggs (beaten)
6 stalks long bean (chopped)
2 tbsp heap of chai po
1 tsp garlic powder
2 tbsp cooking oil

Methods:

1. Heat 1 tbsp oil in a wok. Saute the long beans for a minute before adding the chai po. Sauté for another minute.

2. Sprinkle the garlic powder and stir well. Turn off the heat.

3. Remove the long beans and chai po from the wok and mix them with the egg mixture.

4. Heat 1 tbsp oil in the same wok. Pan fry the omelette both side until evenly cooked.

Watercress Soup

Another cooling stuff for my son to reduce the heat in his body. This soup is easy to make. Healthy and nice soup to have with the hot weather like now.

Ingredients:

2 bundles of Watercress (separate the stems and leaves, washed)
12 red dates
1 tbsp wolf berries
2 chicken bones
3 litres water

Methods:

1. Scald the chicken bones with hot water. Drain and set aside.

2. Boil 3 litres of water in a big pot.

3. Once the water starts to boil rapidly, add the chicken bones and red dates into the pot. Boil for 10 minutes.

4. Add the stems of Watercress. Simmer for 40 minutes.

5. Add the leaves and wolfberries. Continue to simmer for another 20 minutes.

6. Add salt and stir well.

Glutinous Rice In Lotus Rice

I still have some glutinous rice left from making the Mango sticky rice. I didn't want to waste that 800g of glutinous rice until the next mango season!

I was thinking what I can make with glutinous rice. Ok, why not glutinous rice in lotus leaf? And I have a nice pot of braised pork belly simmering in the kitchen. So I decided to mix the rice with the braised pork belly and let them steam for an hour. Wow, it was really fragrant with the lotus leaf. Oh yes, please add some salt, oyster sauce or soy sauce (with the glutinous rice, braised pork belly and sauce), otherwise it will taste bland as the pork belly sauce isn't salty enough to cover 500g of rice! That is why I added 1 tsp of salt while mixing everything.

Ingredients:

500g glutinous rice (soaked for 3 hrs)
30g dried shrimps (washed)
4 lotus leaves (cooked with hot water for a minute and continue to soak for a minute before removing)
6 dried mushroom (soaked till soften, sliced thinly)
8 pieces of braised pork belly (pls look at my Braised Pork Belly Recipe)
400ml of braised sauce (pls look at my Braised Pork Belly Recipe)
1 tsp salt
1 tbsp cooking oil

Garnish:
Fried shallots
Chopped spring onions

Methods:

1. After soaking for 3 hours, drain the glutinous rice and set aside.

2. Heat the oil in a non stick pan. Sauté the dried shrimps.

3. Add the dried mushrooms and sauté.

4. Add the braised pork belly, sauce and salt into the pan. Let it boil and turn the heat.

5. Add the glutinous rice into the pan and mix well. After a while, the sauce should have dried up in the pan. Turn off the heat and let it cool.

6. Wipe the lotus leaves dry. Divide the rice mixture into 4. Carefully place 1/4 of the rice onto each leaf. Wrap like an envelope. You may secure it with toothpicks.

7. Steam for an hour. Sprinkle with fried shallot and spring onions!

Green Bean Soup

Green bean soup is a 'cooling' dessert. During the weekend, I brought my son to the Chinese physician as he injured his foot. The Chinese physician said that my son is 'heaty'. I don't know how she knows by seeing my son's tongue! Hahaha... So I intend to make some cooling stuff for my dear son!

He doesn't like green bean so I filtered the beans and just gave him the liquid. He still doesn't like the drink... But I forced him to drink! Hahaha

Ingredients:

250g Green Beans (washed)
100g Pearl Sago
6 pandan leaves (tie 3 into a knot. Make 2 knots)
Rock sugar
2 litres Water

Methods:

1. Boil the water in a pot.

2. Once the water starts to boil rapidly, put in the pandan leaves and green beans. Turn the heat down and let it simmer for 40 minutes

3. Put in the pearl sago and continue to simmer for another 10 minutes.

4. Remove the leaves and add the rock sugar.

Vegetables Curry

Vegetables Curry to go with Nasi Lemak... Comfort food for a rainy day like today...

Ingredients:

6 tbsp Earthern Pot Vegetables Curry Powder
8 shallots (minced finely)
8 cloves garlic (minced finely)
1 cabbage (chopped into big pieces)
2 carrots (chopped into big chunks)
8 stalks long beans (snapped into 5cm length)
2 potatoes (chopped into bite sizes)
6 tofu puff
2 tbsp oil
250 litres coconut milk
1 tsp sambal chilli paste
1.2-1.5 litres hot water
Salt

Methods:

1. Heat the oil in a big pot. Sauté the shallots and garlic.

2. Add the cabbages, carrots, long beans and potatoes. Stir fry.

3. Add the curry powder and stir with a wooden spoon.

4. Add the hot water water and stir well.

5. Cook for about 15 minutes with high heat. Add the tofu puffs and continue to cook for another 2 minutes.

6. Add the sambal chilli paste and salt. Stir well.

7. Lastly add in the coconut milk and stir well. Once the curry starts to boil rapidly, turn off the heat.