Stir-fry Shrimp with Asparagus

Asparagus season is here now! Mostly all market have asparagus on sale at $1.99 a pound but I bought mine at $1.49 a pound! Great price ,right? I prefer thin and very green stalk asparagus which have crispy and tender texture..Hubby crazy for shrimp asparagus and keep asking me to make him this dish again the next day. I don't mind ,coz this dish is really easy and simple to cook..As easy as ABC!!


Ingredients:

1 lb green asparagus ( removed bottom about 2 inch)
10 large shrimp (clean, deviened and slice half)
3 fresh clove garlic (peel and chopped)
1 medium carrot(peel and sliced)
2 tbsp oyster sauce
1 tbsp chicken bouillon powder
2 tbsp oil




Method:

1: Cut and wash asparagus in a medium bowl,microwave at high at 2 minutes.

2:Heat skillet or wok at medium high heat with oil and garlic,fry garlic until fragrant or lightly brown ,then add in clean shrimp and carrot together.

3:Quick fry for 30 seconds or until the shrimp curl,then add in asparagus,chicken bouillon powder and oyster sauce. Give a quick toss or use your spatula to stir well for less than 30 seconds ,check the seasoning ,dish out and serve warm.

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Stir-fry Okra with Shrimp in Sambal

Okra is also know as ladyfinger or gumbo.Okra is widely used in gravy-based preparations or stir-fry or sauteed with spices and some sugar in Indian and Malaysia dishes. One of my favourite okra dish is stir-fry with shrimp and sambal.This is one of the famous dish eated by mostly Indian,Chinese and Malays in Malaysia.Ask any Malaysian,they will tell you how they love this dish.Here I would love to share with you my homemade stir-fry okra with shrimp in sambal belacan.
Ingredients:

1 lb Okra(tip and end remove) wash and drain

1 lb large head on shrimp ,snipe antenna off

1 carrot,peel and sliced

2 tbsp sambal-belacan

50 gm or handful dried shrimp,soaked and chopped fine

1 tbsp tamarind powder

1 tbsp sugar

1 tbsp chicken bouillon

2-3 tbsp water

2 tbsp cooking oil






Method:

1:Microwave clean okra at high heat for 2 minutes. Heat skillet or wok with oil at medium high heat,add in chopped dried shrimp,fry until fragrant,then add in sambal-belacan and shrimp.
2:Stir-fry shrimp for 1 minute then add in okra,carrot,sugar,chicken bouillon and tamarind powder.If it's too dry add in some water,mix well and stir-fry for another 2 minutes.
3:Check the seasoning,then dish out and serve warm with rice.

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Chicken Angel Hairs Pasta Soup

Sometimes I used pasta in box to make noodles soup if I don't have any soft yellow or wonton noodle available. I understand using pasta in box is better than fresh yellow noodles sell in supermarket shelve because it's don't have "kan sui" or Lye water in English .It's also known as alkaline water or air abu in Malay. With our weather is still chilly cold,a bowl of angel hairs pasta soup is really welcoming.. Here I would like to share with you an easy and simple making of angel hairs pasta soup with chicken..

Ingredients:

1 box or 1 lb angel hairs pasta

2 cube shrimp Knorr's flavour bouillon

3 liter water for stock

1 head broccoli (cut florets)

1 large piece boneless chicken breast ,about 300-500 gm( sliced and marinate with 2 tbsp corn flour and 1 tbsp water)

2 eggs

1 tbsp ground black pepper

a handful cold cut ham(cut)

handful cut scallion for garnishing

2 pc red long pepper (sliced) for garnishing

sesame oil

Method:

1:Cook angel hairs pasta accordingly to the box instruction until al dente..sieve ,set aside.

2:Prepare a medium stock pot with 3 liter water at high heat.Add in 2 cubes shrimp bouillon.When stock is rolling boil,add in sliced chicken and cut ham. Let's the ingredients cook for 5 minutes,then add in broccoli,ground black pepper and eggs,stir eggs by few strokes and then add in angel hairs pasta.When it's start boiling,shut off the heat or remove pot from heat.Do over boil or cook pasta soup.

3:Check the seasoning,if necessary add in some soy sauce..Dish out and garnish with cut scallion ,cut red pepper and drizzling sesame oil,serve warm.. Note:

If you don't have Knorr's shrimp flavor cube,you can replace with chicken stock in can or package.Here I would love to share this pasta soup with presto pasta nights created by Ruth and host by Marye of baking delights for this week PPN...Thank you guys!

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Fried Savoury Eggy Shrimp Tofu Cake

Tofu is made by coagulating soy milk and pressing the resulting curds. Tofu is low in calories, contains beneficial amounts of iron and has no saturated fat or cholesterol.Tofu is relatively high in protein and as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. I must buy tofu whenever I shop at Asian supermarket. Luckily my daughter love tofu,so I keep encourage her to have it once a week. This time I twist abit the soft tofu with eggs and shrimp mixture before pan-fried.Later I drizzled with some oyster sauce...It's really taste fantastic!!

Ingredients: (A)

1 box soft silken tofu,cut small

4 eggs,room temperature

15 pieces small /medium shrimp(clean and deviened)

1 stalk scallion (cut small)

1 tsp ground white pepper

1 tsp salt

1 tbsp soy sauce

2-3 tbsp corn flour

(B)

3 cloves fresh garlic (chopped)

2 tbsp corn flour with 2 tbsp cold water to dissolve

1/4 cup water

1 tbsp oyster sauce

1 tbsp chicken bouillon powder

a handful cut cilantro

a handful Julienne carrot

1 cup cooking oil for frying

Method:

1:Combine (A)eggs,silken tofu ,salt ,ground pepper,flour flour and soy sauce in a medium bowl,beat mixture with fork until well mix.Then add in shrimp and cut scallion.

2:Heat oil in skillet or wok at medium high heat.Use a big spoon dip with oil to scoop the mixture into the heated oil.Pan-fry each side for about 1 minutes,then dish out set aside on a plate.*Do not over fry tofu cake*

3: Remove excess oil from skillet or wok,then add in chopped garlic fry until fragrant,then add in 1/4 cup water.When the water in skillet rolling boil,add in flour dissolve and immediately stir until well mix.Add in remaining (B),let it simmer until the sauce thicken.Check the seasoning.

4: Add in all pan-fry tofu cake into the thicken gravy,let it's coated well,and dish out.Serve warm.

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Keropok Lekor (Fried Mackerel Cracker)

I love keropok lekor (fish cracker) that sell at night market (pasar malam) . Last year when I was back in Malaysia, the first thing I asked my mom is where and when is the nearest night market. When I arrived at the night market,the first stall I went is fried snack stall which sell keropok lekor,fried banana and etc. I always want to make my own keropok lekor here coz we don't have night market stall selling this type of snack in US. Furthermore,the cracker sold here are pre-packed in box not the semi-dry like keropok lekor. I found few keropok lekor recipes from"MyResipe " and make some adapated to suit me. Now I would like to share this simple Keropok Lekor recipe with you:)

Ingredients for Dough:
(A)

2 clean mackerel fish (request the seller to clean the gills),then de-bone about 800 gm

400 tapioca flour (tepung sagu) seive,plus some for dusting

1 tbsp baking powder

150 ml cold water

1 tbsp fine salt

(b)
enough water for boiling
enough oil for frying

Method:

1:De-bone mackerel fish and then use a metal spoon to remove the meat from the fillet into a bowl.

2:Combine fish meat,salt,tapioca flour and water into a blender. Blend all the ingredients until fine.Use pulse to blend.

3: Then divide the dough into 5 small portion,roll each individual dough into oblong shape.If necessary use some flour to sprinkle counter top before roll the dough.Or rub some oil on your hands to roll the dough.
Set aside in a large tray.

4: Prepare enough water in a large wok at high heat. When water rolling boil,place all the oblong shape dough into it and boil for 15 minutes or until the dough floated on the surface.Then remove dough from wok,set aside to cool down..(boiled dough have longer shelf life in fridge)
Some recipe out there doesn't boil the dough first.

5: When the oblong shape dough cool down completely,use a sharp knife to slice it.( I let it cool down over night)

6: Prepare fryer with enough oil at medium high heat,fry sliced keropok (cracker) until floated or cook,then dish out and drain over paper towel.Do not overcrowded the frying wok or pot with sliced keropok(cracker).Make sure the heat is not too low or high.Serve with garlic chili sauce .

de-bone mackerel
oblong shape dough in rolling boil water
ready to scoop out: it's floating on the surface
dish out and let's it cool down completely

sliced keropok lekor,ready to fry

ready to serve:P

Note:

I think the fish flavor is not strong enough,maybe mackerel I used have different taste or flavor.I should reduce the tapioca flour and add more fish meat instead.

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America Ginseng Pork Soup 花旗参

According to Wikipedia : Panax quinquefolius, commonly known as American Ginseng and often by its Chinese name Huaqishen is an herbaceous perennial in the ivy family that is commonly used in medicine. It is native to eastern North America, though it also cultivated beyond its range in places such as China.Like Panax ginseng, American ginseng contains dammarane type ginsenosides as the major biologically active constituents.

I still have some sliced American Ginseng 花旗参,it's leftover from my confinement (child birth) years ago. Recently my daughter keep having flu and cold for months and she keep asking for soup..Since I still have plenty of American Ginseng in freezer I better utilise it,right? I understand consume American Ginseng soup is good for her body and health . Chinese believed herbal soup is a nourishing and rejuvenating oneself.I would like to share my simple soup recipe with you.

Ingredients:

I large piece pork in bone ,about 2 lb :cut into 3 pieces
6-7 pieces sliced American Gingseng (wash)
1/4 cup goji berry /wolfberry( wash and drain)
2-3 oz solomonseal rhizome (wash and drain)
1/4 cup red dates (pitted)
4 liter water
salt to taste

Method:

1: Wash and blanch pork in bone with hot water.(I prefer to use pork in bone rather than ribs coz ribs have too much fats).Wash and drain all herbs in a small bowl,set aside.

2: Use a medium large stock pot with water at high heat.Add in pork in bone in the stock pot and let it cook until rolling boil.Then add in America Ginseng,gojiberry,red pitted dates and solomonseal rhizome into the stock.When the stock rolling boil,reduce heat to medium.Cover with lid,let's it simmer for 45 minutes or longer.The longer it's simmer,the better it's taste.

3: Add in salt to your taste and let's simmer for another 20 minutes before shut off the heat.Dish out and serve warm.

NOTE:

This soup taste a bit bitter due to the infusion of America Ginseng. So it's advisable NOT to add too much ginseng.You can request the whole ginseng to be slice when you purchase at the store .In my opinion whole ginseng quality is much better than the ready sliced ginseng in box on the shelve. Also beware when purchasing America ginseng ,make sure it's not fake coz the demand of wild ginseng is so high, they just replaced with any ginseng to meet the demand.

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Stir-fry Shredded Jicama with Dried Cuttlefish(Ju Hu Char)

Ju Hu Char is what we called in Hokkien dialect or literally translate to English as Stir-fry Shredded Cuttlefish .Ju hu Char is a typical Nyonya dish made with shredded jicama,carrot,dried cuttlefish,shitake mushroom and some sambal belacan. This dish usually eaten with wrapped boston lettuce leaves, as snack ,it's really light,sweet and refreshing. I recalled my mom must cook this special dish for ever festival when giving prayer on her prayer alter. I miss my mom cooking:( Well,when I was back in Malaysia last year,my mom gave me a portable hand slicer and shredder .This kitchen gadget is so useful and good to shred any vegetables or fruit. I would love to share my simple and yet delicious Ju Hu Char with you..

Ingredients:

1 large jicama (sengkung or white turnip ) peel and shredder,about 2 lb
1 large carrot ,peel and shredder (soak in cold water after shredder to remove the color)
6 pieces dried cuttlefish (wash, shredder or chopped) I can't find the ready shredder dried cuttlefish
1/2 cup shelled off clam
1/4 fried anchovies
1 tbsp salt
1 tbsp ground white pepper
4 cloves fresh garlic (peel and chopped)
1 tbsp oil
1 head romaine lettuce (wash and drain)
sambal olek on side *optional*

Method:

1: Peel,shred and wash jicama,carrot and cuttlefish, sieve ,then set aside. Heat wok or skillet at medium high heat with oil ,add in anchovies and dried shredder cuttlefish,fry until fragrant,then dish out on a plate.

2:Add in some oil and chopped garlic into the wok,fry for 30 second,then add in shelled off clam, shredder jicama and carrot.Keep stirring for 2 minutes then add in salt and white ground pepper.Stir-fry until all well combine.

3: Check the seasoning,then dish out,set aside. To wrap with lettuce use 2 tbsp or more ,then drizzling with some sambal olek or spicy sauce ,fold the lettuce then serve .
Clam,anchovies and dried cuttlefish

Note:

I used dried cuttlefish to replace the fine shredder Ju Hu since I can't find any here yet..Beggar can't be choosy,right ?*wink* As long as the dish have dried Cuttlefish flavor,it's really superb!! You can use any lettuce like Boston lettuce or Iceberg lettuce..

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Stir-fry Shanghai Bak Choy with Salmon Skin

I have some leftover salmon skin from making salmon sushi. Usually I fried the salmon skin to make roll/maki (most Japanese restaurant do that) ,but this time I just fried and add with stir -fry Shanghai bak choy..It's really taste good and smell fantastic !! I would love to share this simple recipe here with you!! Stir-fry Shanghai Bak Choy with Salmon Skin ..

Ingredients:

1 pound Shanghai Bak Choy (remove each petal and wash thoroughly until soil removed)
1 large piece salmon skin ( about 1 pound salmon) rub with some salt ,fried both side and cut
1 tbsp oil
1 tbsp chicken bouillon powder
1 tbsp oyster sauce

2 tbsp water
3 cloves fresh garlic (peel and chopped)

Method:

1:Heat wok or skillet with oil at high heat.When the skillet hot enough,lay salmon skin on it,fry both side until golden brown and crispy.Remove from skillet and cut small,set aside.

2:Use the same skillet or wok ,add in oil and garlic,fry until fragrant,then quick add in Shanghai bak choy ,oyster sauce and chicken bouillon.Give a quick toss few times at high heat,not more than 2 minutes.

3:Add in fried cut salmon skin with cooked Shanghai bak choy,dish out and serve warm.

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Pork Lotus Root Soup

It's been quite sometime ,I make a healthy soup for my daughter. Sorry ,hubby not interested in any Chinese soup no matter how nutritious or healthy it's. He only know American Chinese take out restaurant soup like Hot and Sour,Wonton and Egg Drop Soup. So,I only cook soup that we both loves. One of my favourite soup is Lotus Soup!! I remember when I was young,my mom always make this lotus soup for us. Honestly ,I like this soup the next day after re-heat again and again..It's taste better and smell stronger!!
Ingredients:

3 pieces lotus roots (peel ,sliced and wash)

1 large piece pork in bone for soup ( not ribs) blanch to remove fats

1/2 cup pitted red dates (soaked and wash)

2 pieces candy dates (wash)

5-6 pieces dried cuttlefish (wash)

salt to taste

4 liter water

some cut scallion for garnishing

Method:

1:Blanch pork in bone to remove fats.I used pork in bone because it's lesser fats than ribs. You can ask the butcher to get pork in bone by telling him you want to make soup.Prepare a large stock pot (5 quart) with water at high heat.

2: Peel ,sliced and wash lotus roots,add into the stock pot with pork in bone,cover pot with lid. Let the soup boil with lotus roots and pork in bone for 30 minutes or longer,then add in red dates,candy dates,dried cuttlefish. Reduce heat to medium low,let's the soup simmer for another 1 hour or longer, until soup color changed to light red.(I prefer to cook the soup longer)

3:Add in salt to your taste,then boil for another 15 minutes before shut off the heat.

4: Dish out and sprinkle with some cut scallion before serve warm.

Prepare cut lotus root and pork in bone to cook in stock pot
Washed red dates,candy dates and dried cuttlefish.

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