Friday, December 27, 2013

Sambal Udang (Spicy Chili Prawn)

Sambal udang is a popular Malaysian dish among Malaya,Chinese and India..Different races or ethnicity cooks their version of sambal udang in their differently or in their own  special  traditional way.But the most point is it's still called sambal udang and taste almost similar to each other.Mine recipe and method is quite simple..As long as I have some basic spices ingredients,I can whip my sambal udang in less than 1 hour!!


1 lb of medium shrimp,peeled
1 large onion,peeled and slice


Grind below ingredients in food process

6 long red pepper,seeds removed and cut
15 dried red pepper,soaked
1 bulb fresh garlic,peeled
5 shallot,peeled
2 tbsp roasted shrimp paste(belacan)
5 tbsp oil


2 tbsp tamarind wt pulps+1/4 cup water,mix well (use the juice and discard the pulps)
1/4 cup vegetable oil
3 tbsp sugar
salt to taste


1:Heat wok or deep pan with some oil at high heat.Add in blended spices(B) in the wok,use spatula to keep stirring the ingredients for 15 minutes or until fragrant.
2:Add in ingredients (C)  and onion into the spices mixture,mix well.Lastly add in shrimp into the sauce.Check the seasoning.
3:Dish out and serve warm with rice or noodles.

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Tuesday, December 17, 2013

Stewed Pork Belly with Potato and Bean Curd in Gochujang Paste

Gochujang is a popular Korean condiment made from glutinous rice powder mixed with both powdered, fermented soybeans and red peppers.Gochujang is usually purchased in jars already prepared at Asian supermarkets and is an essential staple of the Korean kitchen.For me who are a KDrama's and KPop's lover won't miss out this popular Korean paste too.Since we been showering with snow almost every other day,indulging warm hot comfort food is the best way to heat up our body not to said it's also taste delicious!!

3 lbs pork belly,slices about 2 inch each
5 medium potatoes,peeled and cut into 4 pieces
1 block medium soft tofu(bean curd)cut into 6-8 pieces

4-5 cloves garlic,peeled and minced
4 tbsp gochujang (any brand )
2 tbsp sugar
1 tbsp chicken bouillon powder
salt to taste
1 cup water
3 tbsp sesame oil
3-4 tbsp vegetable oil


1:Heat a medium stock pot with oil and garlic at high heat,saute garlic for 30 seconds.Then add in slice pork belly.Stir pork belly for 3-5 minutes on both side or until some lard oil fuzzing out.
2:Add in water,gochujang,sugar,chicken bouillon powder and salt,Cover the pot with lid,reduce heat to medium.Stew for 30 minutes.Stir the ingredients before add in cut potatoes.
3:Continues to braise the ingredients for another 20 minutes or until potatoes cooked.Add some water if needed.
4:Lastly add in cut bean curd  and sesame oil in the stewed.Check the seasoning.Dish out and serve warm with rice or noodle.

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Thursday, December 5, 2013

Stir-fry Rice Noodle (Mee-hoon) with Roast Pork

One of my favorite pasta(noodle) is mee-hoon a.k.a rice noodle.I like to use mee hoon in soup,pan fried and stir fry.No matter what type of bee hoon cooking style,I still love it!! There are few type of dried rice noodle (mee hoon) for example:thick and wide,thin and smooth or rough and thin or many more.All of the rice noodle use the same ingredients to make.The different is the size and shape..


1/2 pack dried rice noodle(mee hoon) soak in water until soft

1 large onion,peeled and slices
1 piece of roasted pork about 200 gm ,cut thin strip
1 medium bell pepper,cut strip
1/2 carrot,peeled and shredded
4-5 cloves,fresh garlic,peeled and chopped
4 large eggs

2 tbsp caramel sauce (think soy sauce)
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp chicken bouillon powder
1 cup water
1 tsp ground pepper powder
3-4 tbsp vegetable oil

dried shrimp chili (Delimas brand) on side *optional*


1:Prepare wok at high heat with oil,crack in all the eggs,scramble the eggs for 5 minutes,then dish out,set aside.

2:Pour some oil in the wok with garlic,fry garlic for 30 seconds,then add in onion,roasted pork and bell pepper.Stir fry the ingredients for 5 minutes,add in water and all the seasoning.

3:When the gravy boil,add in rice noodle(bee hoon)into the gravy,mix well.Keep stirring all the ingredients with spatula until all the gravy absorbs into the bee hoon.Check the seasoning.Toss in scramble eggs,mix well.

4:Dish out and serve warm with shrimp chili on side.

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Monday, December 2, 2013

Sweet Corn,White Radish,Carrot in Pork Soup

I rarely add sweet corn in any homemade soup until now.Actually adding sweet corn with white radish is not really a bad idea.The soup is not only healthy but taste delicious with tangy sweet due to the sweet corn  and candy dates but also counter the flavor of white radish which is pungent. I also added some carrot and red dates with some pork in bone to get better taste and nourish benefits.


1 white radish,peeled and cut cube
2 sweet corn ,cleaned and cut into 2 pieces
5-6 large red dates,pitted
3 candy dates,washed
2 medium carrot,peeled and cut 2 inch each
salt to taste
3-4 liter water or more if needed


1:Wash and cut all the ingredients clean and set aside.Prepare a medium large stock pot with some water at high heat.When water rolling boil,place cut pork in bone in the pot for 5 minutes or until the lard and blood surface on the pot.
2:Remove pot from heat and discard the water,run cold water over the pork in bone until clear and then set aside.
3:Use the same pot with water at high heat.Combine all the ingredients in the stock pot except salt.Cook all the ingredients with lid on until boil,then reduced heat to medium.
4:Continue to boil the soup for another 30 minutes.Refill water if necessary.Add in salt.Simmer soup for another 15 minutes.
5:Check the seasoning. Dish out and serve warm.

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Friday, November 22, 2013

Chinese Winter Melon and Carrot with Pork Rib Soup

Chinese winter melon or called as "tong qwa" is a large waxed gourd.It's have pure white flesh that is very tender and delicious.I like to use this melon to make soup especially during  winterr season.This soup is not only healthy but delicious as a comfort food.

1/4 size winter melon,about 3 lbs removed hard skin and cut small
3-4 medium carrot,peeled skin and cut 2 inch each
5-6 stripe pf pork ribs,fat discards

sea salt to taste
1 tsp white pepper,crushed
4 liter water
some cut scallion

1:Removed winter melon skin and cut small.Peeled and cut carrot to about 2 inch length.wash all the vegetables and set aside.
2:Prepare a large stock pot with some water at high heat.When water rolling boil,place pork ribs into the water.When the blood and fats flooded on surface,remove stock pot from heat to running cold water.Wash the ribs until the water run clear.
3:Fill the stock pot with 4 liter of water at high heat.When water is boiling,add in pork ribs and
crushed white pepper ,boil for 30 minutes with lid on.
4:Add in carrot and winter melon into the soup,boil for another 20 minutes.Add in seasalt.Check the seasoning.
5:Remove pot from heat,dish out and serve warm.

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Tuesday, November 19, 2013

Hong Bak (Stewed Pork Belly with Soy Sauce) with Tofu

Hong Bak or Stewed Pork Belly is a popular Hokkians dish.I think every Hokkians household will know how to make this simple and yet delicious dish.


3 lbs pork belly,cut small
1 block soft bean curd (cut into 6 pieces)
1 bulb fresh garlic,peeled and chopped


4-5 tbsp soy sauce
2 tbsp caramel sauce
salt to taste
4-5 tbsp canola or vegetable oil
1/2 cup water
1 stick cinnamon


1:Prepare a large stock pot or wok  at high heat with oil and chopped garlic.Sautee garlic for 30 seconds.then add in cinnamon,cut pork belly and all the seasoning.
2:Reduce heat to medium,simmer the pork with lid on for 30 minutes.Check the seasoning.Add in some water,stir well.Simmer for another 15-20 minutes.
3:Add in cut bean curd (tofu) into the pot,cook for 5 minutes.Remove pot from heat.
4:Dish out and serve warm with steamed white rice.

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Sunday, November 10, 2013

Pineapple Salad

Pineapple which one of its most important health-promoting compounds, the enzyme bromelain, was named.Pineapples have a wide cylindrical shape, a scaly green, brown or yellow skin and a regal crown of spiny, blue-green leaves. The fibrous flesh of pineapple is yellow in color and has a vibrant tropical flavor that balances the tastes of sweet and tart.Pineapple is an excellent source of vitamin C and manganese. It is also a good source of vitamin B1, vitamin B6, folate, copper and dietary fiber.Pineapple salad is a popular dish available in any Southeast Asia country. 

3 slices fresh pineapple,cut small
1 stalk cilantro,washed and cut small
1 red pepper,removed seeds and chopped

1 lime,cut 1/2 squeesh
2 tbsp castor sugar
few dash salt


1:Slice fresh pineapple,removed the brown eyes,then cut small.Cut red pepper,removed the seeds and chopped small.Washed cilantro and cut small.
2:Combine all the ingredients into a salad bowl. Squeesh lime,add sugar and salt in a small bowl,mix well.Pour lime mixture into the pineapple.
3:Let it marinated for 30 minutes in fridge before serve.Serve chills as appetizer or dessert.

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Saturday, November 2, 2013

Stir-fry Watercress with Fresh Garlic

Watercress is an excellent source of the antioxidants vitamins A and C, as well as vitamin K, an essential micronutrient for bone health.Eating watercress daily can significantly reduce DNA damage to blood cells, which is considered to be an important trigger in the development of cancer.Watercress is available year-round. Look for healthy, green leaves and sniff for a fresh, spicy scent. Preparing watercress is simple.Watercress can take the place of lettuce in any salad, sandwich, or other recipe, and can be used as a nutritious garnish. Watercress can also be enjoyed lightly steamed, stir-fried, or in a soup.

1 bundle of fresh watercress,preferably young and green
4-5 cloves fresh garlic,peel and slice
2 red pepper,slice
3-4 tbsp olive or vegetable oil
1 tsp salt
1 tsp chicken bouillon powder

1:Wash watercress in cold water couple of time,then soak with some salt in cold water.Drain the water in colander.
2:Heat wok with oil at high heat.Add in fresh garlic,fry for 30 seconds,then add in clean watercress and slice red pepper.Use wok lid to cover the wok for 30 seconds to 1 minute/(do not over cook).
3:Add in salt and chicken bouillon powder.Check the seasoning.
4:Dish out and serve warm.

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Sunday, October 27, 2013

Chicken with Korean Gingseng and Herbals Soup

Our weather is getting colder day by day during these Autumn season.I been cooking quite alot of Chinese herbal soup during these cold and windy period.I also take this opportunity to consume the precious Korean ginseng that I bought from my previous trip to Korea.This 6 years old Korean ginseng was grind as powder and it's easy to take with any food or plain water but I still prefer to mixed with herbal soup.

1 whole chicken,clean and cut into 10 pieces(remove some skin)
1500 ml water,add extra if needed
2 tbsp seasalt or to taste

10 pieces large red dates,washed
50 gm gojiberries
50 gm solomonseal rhizome
9-10 slices bei qi/huang qi(Radix Astragali)

6 years Korean Ginseng(grind)


1:Prepare a large stock pot with water at high heat.Toss in all clean herbs ingredients except gojiberries in the soup pot.
2:When water rolling boil,add in cut chicken.Boil the chicken with herbs for 30 minutes.Then add in gojiberries and seasalt.Reduce heat to medium and cook for another 30 minutes.
3:Check the seasoning.Dish soup out into bowl.Scoop 1/8 Korean ginseng into the individual bowl and mix well.Serve warm.

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Sunday, October 20, 2013

Stir-fry White Cuttlefish with Celery in Spicy Assam Sambal Sauce

One of my favorite seafood is squid or cuttlefish.I think both of them are almost the same species since they comes from the same family.Their size and appearance are slightly different but overall the texture are the same:chewy and rubbery. There are so many way I can cook squid or cuttlefish but I still prefer to stir-fry with assam sambal.


1 large white cuttlefish,clean and cut strip or crisscross
4-5 sleeves celery,washed and cut strip
1/2 bell pepper,slices thin

1 pack of ready made Assam Sambal paste for Seafood (any brand)
homemade chili (3-4 red chili pepper,4-5 cloves garlic,3 shallot peeled and grind)*optional*
1 tsp tamarind powder
2 tbsp sugar
1 tbsp salt or to taste
4 tbsp oil


1:Heat wok with oil at medium high heat.Add in assam sambal paste and homemade chili,sautee for 1-2 minutes or until fragrant.
2:Toss in celery,bell pepper,cuttlefish and all the seasoning,stir and mix well for 3-4 minutes.Do not overcook the cuttlefish,if not it's will be tough and hard.
3:Check the seasoning.Dish out and serve warm.

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Monday, October 14, 2013

Stir-fry Cauliflower with Garlic

Long island  grown cauliflower is in season now.The local grown cauliflower is huge and pretty.I can't resist not buying it.When I was at my mom's,she teach me how to cook soft and tender dish especially vegetables.Usually I will boil or microwave cauliflower before stir fry but I think my mom's cooking method  is better than mine.She used a little hot or warm water with the wok lid when cooking dishes.Using warm or hot water will increase the cooking time faster plus the wok was cover with lid also will help the cooking process efficiently.


1/2 cauliflower,cut floret and washed
1 small carrot,peeled and slice

5-6 cloves fresh garlic,peeled and minced
2 tbsp oyster sauce
salt to taste
3 tbsp canola oil
1/4 cup hot water


1:Prepare  wok with oil and garlic at medium high heat.Fry garlic for 30 seconds then add in cauliflower,carrot,seasoning and hot water.Cover the wok's lid on the wok.Cook for 1 minute.
2:Use spatula to stir the vegetables,check the seasoning.(Do not cook too long,the veggies might lost the color and benefits) make sure the veggies still retains the crisp and crunchiness.
3:Dish out and serve warm.

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Sunday, October 6, 2013

Sweet And Spicy Pork Rib

Couple of days ago I bought 2 racks of ribs in a pack at BJ's..I used 1/2 of the rack to make some sweet and spicy pork ribs.The rest I will keep to make other dish.(still thinking what to make)Although sweet and spicy ribs take a little effort to make/cook but the hard work is really paid off.This type of comfort food is great to pair with steamed white rice or noodles.


1/2 rack of ribs,about 6 ribs ,cut 1/2 each

1 tbsp salt
1 tsp ground black pepper
1 tbsp garlic powder
2 tbsp sugar

1/2 cup all purpose flour
1/4 cup rice flour

1/2 cup ketchup
2 tbsp chili sauce
2 tbsp Bar B Que sauce
1/2 cup apple cider vinegar
3-4 tbsp sugar or more to taste
1 tsp salt or to taste

3 cloves garlic,peeled and minced
1 medium onion,peeled and slice
3 slices of fresh pineapple,cut small or pineapple in can

1 cup canola oil


1:Combine the ribs with the seasoning in a container,rub well and store in fridge overnight.
2:Heat oil in fryer or wok at high heat.Coat flour mixture with the seasoning ribs,shake the excess flour before place in the hot oil.
3:Fry the ribs for 10-15 minutes,remove and set aside.
4:Heat wok with some oil and garlic at medium high heat,fry for 30 seconds before toss in all the sauce ingredients.Then toss in onion and pineapple,mix well.Check the seasoning.
5:Toss in fried ribs into the sauce,mix well.Dish out and serve warm.

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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.