Sunday, September 29, 2013

Braised Pork Meat Ball With Vegetables and Taufu In Claypot

I have some leftover fried-pork-ball-with-five-spice-powder left in fridge.So in order to clean up all the leftover and vegetables,I incorporated all the ingredients cooked in earth claypot.One pot version,easy and simple!


15 fried pork meat fried-pork-ball-with-five-spice-powder
1 bunch of broccoli,cut floret and wash
1 pack fried taufu
1 carrot,peeled and slice
10 water chestnut,peeled and cut 1/2

2 tbsp fish sauce
2 tbsp oyster sauce
1 tbsp sugar
1 tsp chicken bouillon powder
1 cup hot water
2 tbsp canola oil


1:Heat wok with oil at high heat.Toss in garlic and saute for 30 seconds.
2:Toss in meat ball ,vegetables and seasoning,mix well.
3:Prepare claypot at low heat,scoop all the ingredients in claypot.Pour in a cup hot water.Simmer at medium heat for 10 minutes.Cover with lid.Use a spatula to mix well.
4:Check the seasoning.Remove the claypot from heat.Serve warm.

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Tuesday, September 17, 2013

Fried Pork Ball with Five Spice Powder

One of my favorite childhood is fried meat ball.I remember my mom like to make this dish when there is a festival or prayer offering.This dish is easy to prepare and needed only minimal ingredients.Fried meat ball is also suitable to serve as snack to children or adult alike.

1 1/2 minced pork (get ready minced pork or request butcher to minced if wanted lesser fats)
10 waterchest nut,peeled and chopped


1 tsp 5 spices powder
1 tbsp sugar
1 tbsp fish sauce
1 tbsp oyster sauce
2 tbsp rice flour
2 tbsp all purpose flour
1 large egg

1 cup of cooking oil,plus extra if necessary


1:Combined all seasoning ingredients,water chestnut and minced meat together in a big bowl,mix well.
2:Dip hands wet before scoop the meat mixture with a spoon onto your palm,roll into a small ball,set aside on a plate.Continue until all done.
3:Heat oil in fryer or stock pot at medium high heat about 360 F.Place the balls in the hot oil.Do not over crowded the fryer or pot.Fry minced balls for 10 minutes or until slightly golden brown.
4:Remove fried minced ball from fryer,placed on paper towel to dried the excess oil.
5:Serve warm with your favorite chili sauce.

minced meat mixture

fried meat ball

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Wednesday, September 11, 2013

My mom's Stir-fry Sambal Petai with Anchovies

It's been awhile since I posted any new entry.No,I didn't abandon my beloved blog.Our summer vacation in  Asia was over and now I have to go back to my daily routine.*crying* Since summer vacation until now I hardly cook at all until few days ago.All I do during our vacation was enjoying my mom's cooking or eating out.This petai dish is one of my mom delicious dish.
Petai or stink beans is one of the popular dish in Malaysia.Mostly people cooked this stink bean or petai in spicy shrimp paste sauce with shrimp but my mom cooked this delicious dish with anchovies instead of shrimp.All those year, I never try to eat this stink beans until few years back.Friends told me that this type of stink beans is good for health .Once tried,I think it's acceptable.I like the crunchiness of the beans texture if it's cooked right.My mom said when buy petai/stink beans,try to get the petai from local instead of Thailand's petai.Local petai taste better and have the lesser chance of worms living in the pods.

5 long stink bean in pods and cluster,removed the shell and skin,washed
1 medium onion,peeled and slices
100 gm fried anchovies
6-8 kaffir lime leaves(daun limau purut)

5-6 long red chili,cut and remove seeds
20 chili padi( small bird chili)
4-5 shallots,peeled
1 bulbs garlic,peeled
1 slice toasted belacan (shrimp paste)

*blend fine above paste ingredients in food processor*

1/2 cup cooking oil
sugar and salt to taste
3 tbsp tamarind juice


1:Heat wok at high heat with oil,kaffir lime leaves and chili paste.Use spatula to keep stirring the paste until fragrant,about 15 minutes.
2:Toss in slices onion and petai,cooked for 2-3 minutes.(do not over cooked petai)Keep petai crunchy.
3:Add in seasoning.Check the seasoning.Toss in fried anchovies and mix well.
4:Dish out and serve with steamed rice or noodles.

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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.