HERE IS ONE OF MY PERSONAL FAVOURITE DISH BECAUSE I ENJOY SAVORY FOOD MORE THAN DESERT. PLUS MY MATERNAL FAMILY ARE CANTONESE SO WE ENJOY MORE SOUPY FOOD FOR A CHANGE. :)

PORK RIBS STEW WITH TACHU AND JAPANESE MUSHROOM.

INGREDIENTS:

• 500g OF LEAN PORK RIBS





• 2 1/2 TABLESPOON OF TACHU





• ONE WHOLE GARLIC PEEL AND SLICE





• DRIED JAPANESE MUSHROOM ( ADD IN MORE IF YOU ENJOY THE TASTE OF IT)
  

• A PINCH OF WHITE PEPPER
  




• 1 TABLESPOON OF LIGHT SOYA SAUCE
  

STEPS:

1. SOAK THE MUSHROOM 4 HOURS BEFORE COOKING AND REMOVE THE MUSHROOM STEM FOR HYGIENE AND FOR BETTER ABSORPTION OF WATER.





2. CHANGE THE WATER THAT IS USED TO SOAK THE MUSHROOM AT LEAST 3 TIMES. IN THE MEAN TIME SQUEEZE OUT THE WATER ABSORB BY THE MUSHROOM WHILE CHANGING THE WATER.





3. THE INDICATOR OF A CLEAN MUSHROOM IS THE WATER SQUEEZED OUT FROM THE MUSHROOM IS WHITE.
   




4. PUT 3 TABLESPOON OF SUNFLOWER OIL TO THE WOK AND MAKE SURE THE OIL IS BOIL. LATER, ADD IN THE SLICED GARLIC AND PAN FRY TILL IT'S SAUTE.





5. LATER ADD IN THE TAUCU AND PAN FRY IT FOR 5 MINUTES AND SMELL THE MIXTURE MAKE SURE IT'S FRAGRANT ENOUGH.





6. WHEN THE TANTALIZING SMELL FILLS THE AIR ADD IN THE PORK RIBS.
   




7. STIR FRY IT UNTIL IT'S 50% COOKED THEN ADD IN THE JUICY JAPANESE MUSHROOM.
   




8. KEEP ON STIR FRYING THE MUSHROOM TO PREVENT IT FROM GETTING BURNT.
   




9. ADD IN GENEROUS AMOUNT OF WATER TO COVER THE SAUTE PORK RIBS AND JAPANESE MUSHROOM.
   




10. SIMMER IT UNDER HOT FLAME AND COVER IT WITH THE LIT FOR 40 MINUTES.
    




11. ADD IN THE LIGHT SOYA SAUCE AND A PINCH OF WHITE PEPPER WHEN THE SAUCE IS BOILING.
    




12. BOIL TILL THE WATER ADDED INTO THE PORK RIBS BECOME HALF.
    




13. BON APPETITE!!

CRAVE FOR MASHED POTATOES? WELL HERE IT IS

UNDENIABLY I AM A MASHED POTATO FAN MYSELF. YET, I DON'T REALLY LIKE FOOD WITH OVERPOWERING TASTE OF PEPPER,SALT OR ANY SORT OF SEASONING THAT'S WHY I PREFER HOME COOKED FOOD MOST OF THE TIME.

INGREDIENTS:5-7PEOPLE

• 7 MEDIUM SIZE AMERICAN YELLOW POTATO( WHEN CHOOSING A POTATO CHOOSE THOSE WITH A SMOOTH SURFACE AND MINIMAL ROOT HOLES)
  
• 1 STALK OF SMALL LEAVES PARSLEY( NOT THE ONES WITH FLAT LEAVES OR COMMONLY KNOWN AS CHINESE PARSLEY)
  
• 40g OF SLIGHTLY SALTED BUTTER (PREFERABLY THE BRAND LURPAK)
  
• A PINCH OF SALT
  
• 1 CHICKEN CUBE STOCK
  
• CORN FLOUR
  

STEPS:

1. PEEL THE POTATOES AND CUT THEM INTO APPROXIMATELY 1CM FOR THE VOLUME.(H X L X W)
   
2. BOIL A POT OF WATER AND POUR THE POTATOES IN WHEN THE WATER HAVE COME TO A BOIL.
   
3. LEAVE THE POTATOES IN THE POT UNTIL ALL OF THEM GET SOFTEN. IN THE MEAN TIME CHOPPED UP THE PARSLEY INTO FINE PIECES.
   
4. RINSE THE POTATOES WHEN ALL OF THE POTATOES ARE SOFTEN. ( CAN TAKE A FEW CUBES TO TRY DURING THE BOILING PROCESS TO MAKE SURE IT IS COOKED)
   
5. USE A FORK AND MASHED THE POTATOES UNTIL IT IS ALL MASHED UP AND FLUFFY.
   
6. MAKE A SMALL SPACE IN THE MASHED POTATOES AND ADD IN 25g-30g OF BUTTER. ( THE AMOUNT OF BUTTER IS FOR PERSONAL LIKING)
   
7. SMASHED THE DEFROST BUTTER AND WHIP IT WITH THE MASHED POTATOES.
   
8. AFTER ALL THE BUTTER ARE THOROUGHLY MASHED UP WITH THE POTATOES, ADD IN THE FINELY CHOPPED PARSLEY AND MIXED THEM WELL.
   
9. TAKE A PAN AND TURN THE FLAME TO MEDIUM FLAME TO PREVENT THE BUTTER FROM GETTING BURNT. AFTER ALL THE BUTTER ARE MELTED ADD IN THE WATER FULL OF STARCH FROM BOILING THE POTATOES INTO THE PAN.
   
10. ADD IN THE CHICKEN CUBE TO THE PAN TO MAKE THE GRAVY. IF THE GRAVY IS NOT THICK ENOUGH ADD IN SOME CORN FLOUR TO THICKEN IT.
    
11. A PINCH OF PEPPER IS ADDED SO SEASON THE GRAVY FOR A MORE TANTALISING TASTE.

HONG KONG STIR FRY KAILAN

I STARTED THIS BLOG BECAUSE I MISS MY FRIENDS WHO ARE PURSUING THEIR STUDIES OVERSEAS. THE FEELING OF MISSING HOME AND ADAPTING TO THE NEW ENVIRONMENT CAN BE SAID EASILY BUT NOT DONE. A MEAL FROM HOME WILL HEAL THE HOMESICKNESS AS HOW IT HELPED ME WHEN I WENT ALL THE WAY TO SUBANG JAYA FOR MY TERTIARY EDUCATION. :)

INGREDIENTS:

• 300g OF KAILAN




• 5 TABLESPOON OF OYSTER SAUCE




• PINCH OF SUGAR




• 5 CLOVES OF GARLIC




• 3- 5 TEASPOON OF OIL

STEPS:

1. PEEL AND CHOP THE THE GARLIC INTO FINE SMALL PIECES.




2. BOIL A POT OF WATER AND ADD 3 TABLE SPOON OF SUGAR IN THE WATER.*(SUGAR IS ADDED TO MAINTAIN THE TEXTURE AND COLOUR OF THE KAILAN)




3. MAKE SURE THAT THE WATER IS BOILING WITH BUBBLES BEFORE BOILING THE VEGGIE IF NOT THE VEGGIE WILL LOOK WITTY.




4. BOIL THE VEGGIE UNTIL IT CHANGES TO A DARKER SHADE OF GREEN AND DRAIN THE WATER ALL OUT.




5. LATER, USE A PAN AND MAKE SURE THE PAN IS HOT BEFORE ADDING IN THE OIL.*( TO TEST WEATHER THE OIL IS HOT ENOUGH A NOT USE A WOODEN CHOPSTICK AND DIP IT IN THE OIL. IF THE WOODEN CHOPSTICK HAVE LITTLE BUBBLES AROUND THE END IT INDICATES THAT THE OIL IS HOT ENOUGH:).




6. NEXT, ADD IN THE GARLIC AND FRY IT TILL IT BECOMES SAUTE.




7. ADD HALF A TEASPOON OF SUGAR TO THE OYSTER SAUCE AND POUR IN AROUND 130 ML OF HOT WATER TO THE MIXTURE.




8. THEN ADD IN THE MIXTURE TO THE PAN FULL WITH SAUTE AND FRAGRANT GARLIC.




9. ARRANGE THE KAILAN IN A ORDERLY MANNER AND POUR THE SAUCE ON TOP OF THE KAILAN AND DINNER IS SERVE!:)

Brief introduction of my bloggie....

Well i'm a first time blogger and i'm still figuring out how to use this thing and all:). I started this blog is because my passion for culinary and food. I like cooking and i'm still a rookie so i have some simple recipe of my own to prepare some meals at minimal time. I will be posting recipe on this blog so hope that u will like it!;p

Some of the recipe will include calorie count for those who want to enjoy a good meal while dieting like myself. I will include some brief articles of the usage of herbs in my bloggie as herbs are a good natural medicine and it gives natural taste to food as well.

Thank you for reading and I really appreciate it:)