Monday, March 25, 2013

Tilapia Fish in Tom Yam Sauce

I still have plenty of Tean's tom yam paste that I brought over from Malaysia.Some of the date are just expired and some expired date is still not far away.I guess ,I have to use all the paste as soon as possible before it's goes bad..So today,I make some tilapia fish with this exotic paste..I ate 2 bowls of rice with this yummy fish.This dish is really delicious and satisfactory..One word ....... priceless!!

4 large pieces boneless tilapia,cut into 3 pieces each
3-4 sweet pepper,remove seeds and cut or slice
1 medium onion,peeled and slice

1 pack tom yam paste (Tean's brand)
2 tbsp sambal paste or chili paste *optional*
1 tbsp tamarind powder or 100gm tamarind pulp with 100 ml water,removed pulps just use the juice
2 tbsp sugar
salt to taste
3 tbsp oil

1:Heat wok or skillet at medium with oil and tom yam paste.Use spatula to stir for 30 seconds.Add in sambal paste,onion and sweet pepper,mix well.
2:Add in all the seasoning and tilapia. Flip over the the fish on both side.Check the seasoning.Carefully stir the ingredients,don't mush up the fish too much
3:Dish out and serve warm rice or noodle.

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Tuesday, March 19, 2013

Omelette with Poh Chai (Preserved Radish/Turnip)

Preserved turnip or radish with scramble eggs or omelette is a typical homey dish that every Chinese mom will cooked for their family once in a blue moon.When I was cooking this dish ,I was thinking about my mom cooking.I think there is two type of preserved radish in the market:chopped and slices or sweet and salty.Usually for the slices radish I will stir-fry with cut chili pepper and garlic.Normally for the chopped preserved radish,I will scramble it with eggs.This dish is best pairing with congee or steamed white rice.


200gm  preserved radish/turnip (wash and rinse)taste the saltiness
3-4 cloves garlic,peeled and minced
2 red chili pepper,slices
5 large eggs
4-5 tbsp corn oil
a pinch of salt

1:Heat large skillet with 2 tbsp oil and garlic at medium high.Fry for 30 seconds,then toss in chopped preserved radish.Fry preserved radish  and red pepper for 1 minute.
2:Crack all the eggs in a large bowl,beat until frothy,then dish out the cooked preserved radish,mix well.Add in salt if necessary.
3:Heat skillet with oil at medium high heat.Pour the eggs mixture into the skillet.Fry both side until golden brown.
4:Dish out and serve with porridge or rice.

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Thursday, March 14, 2013

Stir-fry Leek With Minced Pork

Leek is a very distinguish type of vegetable.Leeks, known scientifically as Allium porrum, are related to garlic, onions, shallots, and scallions. Leeks look like large scallions, having a very small bulb and a long white cylindrical stalk of superimposed layers that flows into green, tightly wrapped, flat leaves.Since leeks are related to garlic and onions, they contain many of the same beneficial compounds found in these well-researched, health-promoting vegetables.
Today I cooked this simple dish:leek with minced pork which is tremendously delicious.I ate 2 bowls of rice with it!!.

3 stalk leeks  wash and cut (cut off green tops of leeks and remove outer tough leaves. Cut off root and cut leeks in half lengthwise. Fan out the leeks and rinse well under running water, leaving them intact. Cut leeks into 2-inch lengths. Holding the leek sections cut side up, cut lengthwise so that you end up with thin strips, known as the chiffonade cut, slicing until you reach the green portion)

200 gm minced pork
5-6 cloves garlic,peeled and minced
3 tbsp oyster sauce
1 tbsp chicken bouillon powder
salt to taste
3 tbsp corn oil


1:Heat wok at high heat with oil and garlic.Fry garlic for 30 second and then add in minced pork and chicken bouillon powder. Saute for for 1 minute.
2:Toss in leek and oyster sauce,mix well with the rest ingredients.Cook for 5-8 minutes or until the leek is soft and tender.
3;Check the seasoning.Dish out and serve warm with rice.

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Sunday, March 10, 2013

Stir-fry Broccoli with Shredded Pork Tenderloin

Broccoli is an excellent source of immune-supportive vitamin C, anti-inflammatory vitamin K, and heart-healthy folate. It is a very good source of free-radical-scavenging vitamin A.Broccoli is also concentrated in phytonutrients. In one particular phytonutrient category—glucosinolates—broccoli is simply outstanding. The isothiocyanates (ITCs) made from broccoli's glucosinolates are the key to broccoli's cancer-preventive benefits.Overall in one word broccoli is a good, very good, or excellent source nutrients .So eating broccoli everyday is an ideal choice not to said it's delicious but very healthy too!!

2 heads brocooli ,cut florets
3 sweet red pepper,cut strip
200 gm tenderloin pork,slices + 2 tbsp corn flour +2 soy sauce
4-5 cloves fresh garlic,peeled and minced

1 tbsp chicken bullion powder
1 tbsp oyster sauce
2 tbsp vegetable oil

1:Prepare wok with water at high heat.Toss in broccoli when water rolling boil.Dish out broccoli after boil for 3-5 minutes. Discard water ,use the same wok at high heat with oil and garlic.Fry garlic for 30 seconds,then toss in pork mixture,mix well.
2: Sauteed pork mixture for 1-2 minutes,toss in sweet pepper,broccoli and all the seasoning,mix well.
3:Stir-fry for another 3 minutes.Check the seasoning.Dish out and serve warm.

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Tuesday, March 5, 2013

Stir-fry Green Cabbage with Salmon Skin

 What do you do with salmon skin after you used the salmon meat? Many cook will just trash away the salmon skin.I understand in many Japanese restaurant the sushi chef used salmon skin to make maki(roll).But for me I like to use this by-product to create another fantastic dish for  my dinner.My slogan is do not waste good and delicious food!!


1/2 nos green cabbage,about 2 lbs,washed ,drain and cut
1 small carrot,peeled and sliced
4-5 fresh garlic,peeled and minced
2 tbsp oyster sauce
1 tbsp chicken boullion powder
salt to taste
4 tbsp oil

2 large piece salmon skin,fry until crisp


1:Heat large skillet or wok with 1 tsp oil at high heat.When skillet hot enough,place salmon skin on the skillet.Fry until the skin  golden brown and crispy.Chopped or cut with knife,set aside.
2:Add the rest of oil in the wok.Toss in garlic,fry until fragrant,then toss in carrot and cabbage.Stir fry cabbage until soft,then toss in chicken bouillon powder,oyster sauce and salt,mix well.
3:Check the seasoning.Top the cut salmon skin before 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.