Wednesday, June 30, 2010

Phat-Thai (Stir-fry Noodles Thai's Style)

Phat Thai is made with rice noodles and it's considered one of the national dishes of Thailand.Phat Thai is a simple stir-fry dish ,that has a fascinating flavor and texture.Most of the Thai's kitchen must have this basic ingredients: fish sauce,cilantro and lime for their cooking.In New York or US and A ,Thai's food is getting so popular in the last 20 years .American loves Thai's food compare with others South East Asia region food. I can see many Thai's restaurant in New York City.I guess it's a trend coz it's cool and hip to have Thai's food when eating out.. It's sort of Thai-American food..I think the taste and flavor were adjusted to suit American taste,not too hot or too spicy or too pungent..Most of the food is on mild and sweetness side .For me I like my Phat Thai hot and spicy,the spicier the better!! I can get the kick out of it! Here is my simple version of Phat Thai...

1/2 pack dry rice noodle,about 1/2 lb,soaked in warm water for 30 minutes or until soft.Drained and set aside.( thin dry noodle,about 1/4 inch width,Elephant brand or any brand)
1 x-large white cuttlefish,thawed,clean and sliced(or use shrimp)
1 large boneless chicken breast,about 400 gm ,sliced(or use pork)
1 large onion,peeled and sliced
3 large egg
1 lb mung bean sprout,washed
4-5 cloves garlic,peeled and chopped
2 red fresh pepper(chili) ,sliced
1 stalk cilantro,washed and cut
1 cup roasted crushed peanut
2 lime,cut wedges or 1/2
2 tbsp thick soy sauce or caramel soy sauce
3-4 tbsp fish sauce
1 tbsp chicken bouillon powder
1 tbsp white pepper powder
2 tbsp corn or vegetable oil
2 tbsp chili paste or sambal chili
1:Heat large pan or wok with 1 tbsp oil at high heat.Crack in eggs, stir to scramble and break up.Remove from wok and set aside on a plate.Add in 1 tbsp oil and garlic ,stir-fry until fragrant or lightly golden brown.Add on sliced chicken and cuttlefish,cook for 1-2 minutes until the cuttlefish curl.Removed and set aside with eggs.
2:Toss in soft noodle and all the seasoning .Stir briefly with chop stick and spatula for about 5 minutes.Toss in scramble eggs ,cuttlefish and chicken in the wok together and cook until noodles are heated through.Check the seasoning.
3:Toss in beansprouts,onion and some crushed roasted peanut,mix well with noodles.Remove noodles from heat.Dish out,top with some roasted peanut,cut chili ,lime and cilantro before serve warm.

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Saturday, June 26, 2010

Spicy Shrimp (Sambal Tumis Udang)

I love spicy food and seafood!! If you're my regular reader you know I'm a seafood and spicy food freak who can eat those food in daily basic. One of my favorite spicy seafood is Sambal Shrimp..I used sambal tumis to make Sambal shrimp.It's taste really scrumptious ,luscious and heavenly delicious !!

1 lb large shrimp,shelled and deviened
1 tbsp tamarind powder
1/2 cup water
1 tbsp sugar
salt to taste
1 large Bombay onion,peeled and sliced
1 stalk cilantro
1 tbsp corn or vegetable oil


1:Heat medium large skillet or pan with oil at medium heat.When pan is hot ,add sliced onion and sambal tumis .Stir-fry for 2-3 minutes before toss in clean shrimp,tamarind powder,sugar and salt.

2:Use spatula to stir the ingredients,add in water and mix well.Cook for 5-8 minutes or until the shrimp cooked. (Do not overcooked shrimp,it's tend to get tough!!)

3:Check in the seasoning,toss in cut cilantro and dish out.Serve warm with rice or noodle.

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Friday, June 25, 2010

Steamed Pork Rib with Salted Fish

Last week I bought a large vacuum pack of pork rib on sale.A pack of vacuum pack rib usually comes with 2 full rack of rib. I trimmed both end and some parts of the ribs away before seasoning the pork ribs for BBQ for later use..Usually I used the end ribs for soup cooking or braising.But this time I decided to steam the pork ribs with salted fish.It's hard to get a good quality salted fish here..I preferred mackerel salted fish(mui heong) rather then other type of fish like croaker or tile.Not all Asian market sell this type of salted fish.Anyway I was lucky enough to get mackerel salted fish in Asian market at frozen section.Instead of using regular steamer to steam the pork ribs, I used pressure cooker to steam the pork ribs to cut down the cooking time and to minimas hot air from circulated in the kitchen and the house in hot summer weather!! I recalled when I lived at home my mom's cooked this comfort food for us and I must have the gravy all over the rice.Finger lickin good!

2 lbs or more cut pork ribs end,chop about 2 inch
3 cloves garlic,peeled and minced
1 inch ginger,peeled and julienne
2-3 tbsp soy sauce
2 tbsp cooking wine or Shaoxing wine
1 tbsp salt or to taste
1 tbsp corn flour + 1 tbsp cold water dissolve
1 sliced mackerel salted fish,crumble
1 red pepper,sliced
1 stalk scallion,washed and cut
1:Prepare a medium stock pot with 1/2 water at high heat.Bring water to boil,toss in cut pork ribs.Blanch or parboiled the rib to remove the excess fat or grease before steaming..When all the fats or grease floated on the surface,about 10-15 minutes,remove the ribs from the pot into a sieve basket.Wash parboiled ribs with moving cold water until run clear.
2:Prepare water in pressure cooker at high heat.Combine all ingredients and pork ribs in a stainless steel plate or bowl,mix well.
3:Place pork ribs mixture into the pressure cooker.Steam ribs in pressure cooker for 20 minutes..(if you used regular steamer ,it's take about 45 minutes or 1 hour )Slowly release the top notch from pressure cooker to release the hot air before open the cover..(be careful not to burn while release the notch)
4:Remove cooked pork ribs from pressure cooker and serve warm with white rice.
mix seasoning with parboiled ribs ,ready to steam in pressure cooker
Mackerel salted fish from Thailand

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Monday, June 21, 2010

Roast Soy Sauce Pork

I still have some soy sauce marinate left over from roast chicken last month.The leftover sauce is not much,it's just less than a pint..Well, I have a big piece of butt pork ,why not use it to marinate with soy sauce and roast it like roast chicken,right? I think the best part is roast pork is still the pork belly but hey! beggar can't be choosy,right? The taste of the roast pork taste better and flavorful ,I think it's the "seasoned soy sauce" which been reused and re-used again..

1 large chuck of pork with skin(any park like belly or butt is OK) about 4 lbs
1 pint seasoned soy sauce-For recipe please refer HERE
Adjust saltiness accordingly to your taste-add salt if necessary


1:Wash and clean pork butt.Marinate in the soy sauce for 4-5 hours or overnight in the fridge with cover.
2:Pre-heat oven to 375 F.Prepare aluminum foil over baking tray/sheet.Place marinate pork on the baking sheet/tray and roast for 45 minutes or until it's skin turn slightly crispy..Then turn oven to broiled setting,placing skin side on the top of heat to roast for 10-15 minutes..
3:Remove roast pork from oven and rest for 15 minutes before sliced or cut.
4:Serve warm with rice or bun.

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Sunday, June 20, 2010

Sichuan Red Oil Wonton (红油抄手)

Wonton or dumpling is a popular snack throughout China and many Chinese speaking community in any countries like Asia,Europe or US and A.In Sichuan, wonton is known as "copying hands" or "chao shou" (抄手) since the wonton skins are folded in the manner of crossed arms or hands. These are often served in a sesame paste and chili oil sauce as a dish called "red oil wonton".Many Chinese-American restaurant across America served red oil wonton (红油抄手) in their menu. Mostly red oil wonton wrapped with minced pork,shrimp ,soy sauce and some minced vegetable but I altered mine to use chicken meat with shrimp.Instead of using chili oil which you can get it any where in any Asian market ,I used sambal tumis !! Love the flavor and fragrant of this spices!


300-400 gm minced chicken

10 clean and deviened medium shrimp , cut small

1 tbsp white pepper

1 tbsp oyster sauce

1 tsp soy sauce

1 tsp sugar

1 tbsp sesame oil

1 egg

1 stalk scallion ,washed and cut small

1 tbsp cornstarch

15 or more sheets thin(Cantonese) wanton wrapper(any shape)

Dressing or Dipping Sauce:

2-3 tbsp chili oil or sambal tumis
2 tbsp soy sauce
2 tbsp sesame oil
2 tbsp roasted sesame seed
some cut scallion


1:Prepare a medium stock pot with 1/2 water at medium heat.Combine all the filling ingredients in a bowl except wonton skin, mix well. Lay one wonton skin in front of you. Cover the remaining won on skins with a damp paper towel to keep them from drying out.
2:Moisten all the edges of the won ton wrapper with water. Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse.(this method is easy but need to boil immediately to prevent the skin from reopen again)
3:When water in stock pot is rolling boil,toss in wrapped wonton cook for 5 minutes until all wonton floated on the surface.Do not over crowded the pot,let wonton move freely when cooking.Use a spider sieve or slotted spoon to remove the cooked wonton into a clean bowl.4:Prepare a medium bowl with sesame oil,sambal tumis or chili oil and soy sauce,mix well with a tablespoon.Scoop cooked wonton into the chili oil mixture and sprinkle with sesame seeds and scallion.
5:Serve warm as snack or appetizer.

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Thursday, June 17, 2010

Stir-fry Spicy Eggplant with Chicken and Taucu

One of my favorite vegetable is Chinese eggplant or Asian called as brinjal.Usually the Chinese restaurant here cooked eggplant in wok of hot oil and blanched with water to removed the excess oil before stir-fry.This method of cooking practise by all American- Chinese restaurant.The reason is to helps seal in the color, flavor and nutrients of the vegetables,not to said it's also helps the cooking process faster.It's cuts down on the amount of time they need to be stir-fried. This means they can be added to the stir-fry with less dense vegetables and everything will be cooked at the same time .Instead of dumping the eggplant in the hot oil first,I skip this step because I still think I need to minus excess oil when having healthy vegetable..I parboil the eggplant first but in microwave for fast cooking before stir-fry .In addition I add taucu(fermented bean) with sambal to the make the sauce tasty nutty and spicier!

3 Chinese eggplant,washed and sliced(microwave for 3-4 minutes)
1 boneless chicken breast,about 350 gm or more,sliced
2 tbsp sambal paste
1 tbsp taucu (fermented ground bean)
1 tbsp sugar
salt to taste
1 tbsp oil
1 stalk scallion,washed and cut
3-4 tbsp water if necessary
2 red pepper,sliced
1:Heat medium large skillet or wok at high heat with oil.Add in sliced chicken,stir-fry for 2-3 minutes before add in 1/2 cooked eggplant ,taucu and sambal paste .
2:Stir-fry for 5 minutes,add in sugar and salt.Toss all the ingredients together.If it's too dry add in some water,mix well.Check the seasoning,toss in cut scallion and sliced pepper before dish out.
3:Serve warm with white rice.

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Monday, June 14, 2010

Sambal Tumis( (Sauteed Chili with Shrimp Paste)

Previously I make some sambal tumis somewhere in this blog.Last week the weather at our place was pretty nice and warm so I think it's time for me to use BBQ pit/stove for outdoor cooking or grilling. Actually I'm planning to make a new batch of sambal belachan after winter .The reason why I refused to cook strong flavor spices indoor during winter is because our windows and doors are tight seal .It's not an good idea to cook large batch of pungent spices indoor especially hubby around too.He always said I tried to kill him when cooking this spices because the smell was unbearable to him!! Make him choke and cough! ahaha! Since I love sambal belacan paste, I have to cook this special spices outdoor to prevent the strong pungent smell from staying in door for weeks.But this time I try to add more shallot and belacan(shrimp paste) with other ingredients.To my surprise this batch taste better than the last one.Tasty,spicier and more fragrant!!


1 1/2 lb shallot,peeled(bawang merah kecil)

3 bulbs garlic,peeled (bawang putih)

3 inch fresh tumeric(kunyit)

2 inch galanga(lengkus)

1 lb fresh red chili/pepper(chilli)

2 pack dry red chili,about 300 gm,soaked(chili kering)

1 cup oil( minyak masak)

*blend above ingredients until fine*

1 block belacan(dry shrimp paste) 400 gm

1/2 cup oil

4-5 tbsp seasalt or to taste

1 cup sugar or to taste

2 tbsp tamarind powder


1:Prepare large wok or pan at medium heat.Sliced belacan and fry until loose.Remove belacan to a plate,set aside.
2:Use the same wok,add in 1/2 cup oil with the grounded chili mixture.Use spatula to stir the ingredients in the wok from time to time..
3:Do not burn the chili paste,so keep stirring until the bottom of the wok..Add extra oil if necessary.
4:Stir for 45 minutes or until the oil floated on the top...Add in fried belacan, sugar,tamarind powder and salt.Mix well and stir for another 15 -2o minutes before remove from heat .

Cool completely before store in air tight container.

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Thursday, June 10, 2010

Mango and Strawberry Lassi

Recently I bought a carton of mango from India store but still have plenty leftover..So before it's goes bad,I peel,cut and puree all the over-ripe mango and store in freezer for future use..Then I decided to use some of the over-ripe sweet mango to make mango lassi..The mango I bought has buttery texture and very sweet..Lassi is a popular India drink which many people from different culture love it!..


3-4 mango medium size peeled and cut
5-6 strawberry,remove the stem and wash
1 cup half and half or whole milk
1/2 cup yogurt
1-2 dash cinnamon powder
1-2 cup ice cube or more
some whipped cream
1:Pour all the above ingredients in blender,puree or blend until will combine..Then pour lassi into glasses.Top with some whipped cream before serve chill.

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Monday, June 7, 2010

Bombay Biryani Chicken Rice

Over the Memorial weekend I visited one of our local Indian grocery store nearby.Usually when I visit Indian store I like to get some Okra ,small chili pepper and Roti Paratha coz the price is cheaper than any Asian store.When I walk thru spices isle I saw plenty of different brand and type of spices on the rack..I have the intention to get some spices like Biryani,Tandoori and Masala..There are few different type of Biryani available on the shelf but I have no idea which biryani is taste better.Then at then right time one Indian lady stand next to me searching for her spices.I asked the lady her opinion about Biryani spices,she told me to get Bombay Biryani Mix if I like spicy.Beside that she also gave me few pointer how to cook this spices.Then Bombay Biryani Mix I buy!! It's proven Bombay Biryani Mix taste spicy and great! ! Actually cooking Biryani rice is not that hard or time consuming.I always have the impression cooking Biryani rice involved alot of work..This dish is like One pot meal..just mix everything together and there you go....Viola!!

2 cup Basmati rice,washed and soaked 30 minutes
2 large onion,peeled and sliced
1 punnet cherry tomato,washed and quarter
5 potato,peeled and quarter
2 bulb garlic,peeled and grind with pestle and mortar or blender
1/2 whole chicken,about 3 lbs,cut into small pieces
1 packet Bombay Biryani Mix
1 cup plain yogurt
1/2 cup vegetable oil
1 cup water or milk,add extra if necessary

salt to taste
1 cup raisin
1/2 cup roasted cashew nut
1:Prepare a large container with cut chicken and Bombay Biryani Mix spices,mix well for 1 hour or more in fridge.Cook basmati rice in rice cooker.Remove immediately after cooked.
2:Prepare a 5 qtr stock pot or large pan at medium high heat with oil and garlic paste.Stir fry the garlic until fragrant ,then add in sliced onion,tomato and potato.
3:Let the ingredients cook for 10 minutes or until the potato soft and tender.Then add in marinated chicken into the pot.Stir the chicken well together with the other ingredients..add water or milk and yogurt .Simmer for another 20 minutes or until cooked.Check the seasoning,add in salt if necessary.
4:Reduced the heat to low,pour in basmati rice into the chicken mixture,fold the rice with the chicken.Add in raisin and cashew nut into the rice mixture thoroughly..
5:Remove from heat and serve warm.
garlic in pestle and mortar
chicken seasoning in Bombay Biryani ,tomato,potato,and onion
sauteed garlic with onion
add in tomato and potato before add in chicken
add in basmati rice into the chicken mixture.

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Friday, June 4, 2010

TAKO no SUNOMONO (Tako-Su) Octopus Salad

Tako-su or TAKO no SUNOMONO is an appetizer serve in any Japanese restaurant. Tako-su is a cold plate of sliced, cooked octopus garnished with sticks of pale green cucumber, bathed in ponzu sauce and topped with sesame seeds, sliced scallion and a drizzle of wasabi mayonnaise; the sauce has an engagingly smoky, citrus taste that complements the octopus. Recently I bought a ready cooked sliced cold octopus and decided to make tako-su with it..All I have to do is to mix with some ponzu sauce but I still mix with some sesame oil to enhance the flavor..


1 small tube octopus or 250-300 gm sliced pre-cooked octopus (usually it's come in pre-cooked version)thawed and washed
2-3 tbsp ponzu sauce( you can get ponzu sauce in Asian section in any local market or Asian market)
1 tbsp sesame oil*optional*
1 tbsp roasted sesame seed
1/2 lemon,squeezed the juice
2 tbsp cut scallion
1 tbsp wasabi*optional*


1:Place sliced octopus in a small bowl.Drizzling with ponzu sauce,lemon juice,sesame seed.Then sprinkle some roasted sesame seeds and cut scallion on the top.Serve cold as an appetizer.

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.