What you need:

• 200 – 300 gms of chicken meat
• 2 tablespoons of oyster sauce
• 1 clove of garlic (sliced into small pieces)
• 1/4 bowl of water (small bowl)
• Basil leaves

Method of preparation:

First of all, cut the chicken meat into small chunks and put them in a bowl. Marinate the chicken meat with oyster sauce. Add a few pieces of the basil leaves into the chicken as well. Mix the chicken and sauce evenly and leave it marinate for about 15-20 minutes.

Next, heat up the wok / frying pan with some oil over a medium flame. Put in the garlic and stir fry till they develop a light shade of brown. After that, put in the marinated chicken meat and stir fry the chicken meat evenly.

Once the chicken meat is cooked, put in the basil leaves and stir fry the chicken and leaves for a short while till they are evenly mixed.

Lift the chicken and basil leaves of the wok / frying pan and serve.

This is how the dish looked like when it’s served:

Technorati Tags: basil leaves, basil, chicken, oyster sauce, stir fry dish

What you need:

• 60-80 gms of anchovies
• 3-4 tablespoons of sambal
• 200 gms of prawns
• 1/4 bowl of water (small bowl)
• 1 pinch of salt

Method of preparation:

First of all, soak the anchovies in some water to clean them. Next, once that is done, oil your wok / frying pan. Once the oil starts to heat up, put in the anchovies and deep fry the anchovies. Continue to stir fry the anchovies till the color turns golden brown. After that, lift the fried anchovies up from the wok / frying pan.

Next, put in the sambal and stir fry it over a medium flame. Continue to stir fry the sambal till you can smell the fragrance coming out from them. At this point, put in the prawns and stir fry the sambal / prawns until the both items are evenly mixed. After, add in the water and stir fry the mixture till it boils.

Lastly, put in the fried anchovies into the mixtures and add in the pinch of salt to taste. Stir fry the mixture to have them mixed well. Once they are properly mixed, lift them up from the wok / frying pan and serve. This step need to be done in the shortest time possible to ensure the crispiness of the anchovies.

Check out the dish when it’s done and served:

Technorati Tags: spicy dish, anchovies, sambal, prawns

I was toying around with the mustard leaves I got from the wet market. I shall name this dish “Boiled Mustard Leaves with Calamari and Prawn Sauce”.

What you need:

• 300 – 400 gms of mustard leaves
• 1 piece of calamari (squid)
• Some prawns
• 5 pcs of shallots (sliced)
• 1 tablespoon of flour / tapioca flour
• 1/2 bowl of water (small bowl)
• 2-3 tablespoons of light soya sauce

Method of preparation:

First of all, for the mustard leaves, I used those smaller Hongkies’ stalks. Anyway, just cut each of the leaves off the stalks as shown below.

Boil the mustard leaves in hot water. Once the texture for all the leaves got soften, lift those off the water and arrange them nicely on a serving plate.

To make the sauce, mix the flour, water and light soya sauce with a bowl. Stir well and ensure all the flour get dissolved in the water. Cut the calamari and prawns into small pieces.

Next, oil the wok / frying pan. Once it’s hot, start by stir frying the shallots over a medium flame. Stir fry those till they begin to develop shades of brown. After that, toss in the calamari and prawns and continue to stir fry those with the shallots for a few minutes. Those will get cooked fast because of the size. Then pour in the flour, water & soya sauce mixture into the wok / frying pan. Stir fry the mixture and allow it to boil. Once it boils, lift the sauce off the wok / fryin pan, pour that over the mustard leaves and serve.

The dish looked nice, isn’t it? It’s something different from the usual stir fry vegetable dishes. Have fun trying.

Technorati Tags: Malaysian dish, mustard leaves, prawns, calamari, stir fry, home cooked

What do you need:

• 400 – 500 gms of soft pork ribs
• 2 pcs of corns
• 1 carrot
• Some raw peanuts
• 2 1/2 bowls of water (standard soup bowls)

Method of preparation:

Start by boiling the water. When the water boils, toss in the peanuts.

Next, boil the soft pork ribs in some hot water for a couple of minutes. This is to wash away the blood from the ribs.

Cut the carrots into your desired size. It can be small pieces or slices.

For the corns, cut those into smaller pieces as shown below.

Once the ingredients are ready, put all those into the water with the peanuts. Boil those over a big flame for about 15 minutes. After that, boil the soup over a small flame for about 1 hour. Once it’s ready, then serve. Check in out:

Very simple, right?

Technorati Tags: Malaysian dish, soup, corn, pork ribs

For the fish, it’s advisable to use the hard-tail scad fish. The fish can be easily recognised by the silver body and hard-tail as shown in the picture below:

What you need:

• 150 gms of blended mixed spices (consist of yellow ginger, red chillies, lemon grass, shallots)
• Hard-tail scad fish (medium size preferred)
• 1 pc of onion
• 3-4 cloves of garlic
• 1 teaspoon of salt

Method of preparation:

Have the scad fish washed and cleaned. Ensure all the gills and intestinal parts are completely removed from the fish.

Next, have the onion and garlics cut and finely chopped.

When this is done, oil the wok / frying pan. Once it heats up, put in the chopped onion and garlic. Stir fry the onion and garlic till you can smell the fragrance of the onion-garlic combo. After that, put in the blended mixed spices and stir fry all of those together. Continue stir frying the spices till the water in them dry up and you can smell it’s spicy fragrance. The smell can be pretty strong as the mixture contain red chillies. Anyway, once it’s done, remove the fried spices from the wok / frying pan and let it cool down.

Once the spices has cooled down, you can proceed to do the stuffing part. In order to do that, cut a long opening from the head to the tail of the fish on each side of the fish back that’s parallel to the fish bone. Cut as deep as possible so that both pockets can be stuffed with more spices. When that is done, rub the flesh of the fish with salt. Leave it for about 10 – 15 minutes. Later, stuff the spices into both the pockets on the fish back.

After that, oil and heat up the wok / frying pan again. Deep fry the fish till it’s cooked on both sides. Once the fish is cooked, lift it up and serve. Check it out:

The dish above might sound a little complicated to prepare but it is really worth all the trouble. Have fun trying.

Technorati Tags: Malaysian dish, spicy dish, fish, scad fish

What do you need:

• 300 gms of chicken fillet
• 2 cloves of garlic (sliced)
• 4-5 pcs of raw mushroom
• 2 table spoons of light soya sauce
• 1 table spoon of flour
• 1 table spoon of water
• 1 egg
• 1/4 teaspoon of salt

Method of preparation:

Cut the chicken fillet into small pieces. After that, add the flour, light soya sauce and water to the chicken. Have the chicken marinated and leave it for 30 minutes or more if you have more time.

Next, de-shell egg, add in the salt and have the egg whisked. Have the raw mushrooms sliced to your preferred thickness.

Once the chicken is ready, proceed to oil and heat the wok / frying pan. Put in the whisked egg and stir fry the egg till it’s half-way set. At this point, get it removed from the wok / frying pan and put it aside.

Oil and heat up the wok / frying pan again. Put in the garlic and stir fry those till they develop a light shade of brown. Add in the chicken and stir fry those for a while. After that, add in the sliced mushrooms and stir fry those together with the chicken. Lastly, put the egg back in to the mixture in the wok / frying pan and continue to stir fry those till they are done. After that, lift those off from the wok / frying pan and serve.

Check it out:

What do you think? Pretty neat, right? Even though it’s a first try, the taste was pretty good. I certainly would want to go for more rounds of this in the future

Technorati Tags: Malaysia dish, stir fry, chicken, mushroom, egg

By the way, I do cook vege all the time. Just that the meaty dishes are more interesting to blog about. Anyway, back to the dish.

What you need:

• 1 piece of capsicum
• 2 cloves of garlic (sliced)
• 4-5 pieces of baby corn
• 5 pieces of raw mushroom (sliced)
• 4-5 small calamaris (cut into rings)
• 1/2 bowl of water (small bowl)
• 2 pinches of salt

Method of preparation:

Cut the capsicum into small pieces. You can cut into slices too if you prefer it that way. For me, I prefer smaller pieces as it’s easier to eat. The same goes for the baby corn. You can cut those in halves or into your preferred size.

Have the garlic sliced into thin slices.

For the mushrooms, I usually use the raw mushrooms as shown below. Have them sliced into your prefered thickness.

Once all the ingredients are ready, start by oiling the wok/frying pan. Once it’s hot, stir fry the garlic till they develop a light shade of brown. After that, put in the calamaris and have those stir fried till they are cooked (texture hardened). At this point, put in the capsicums, baby corns and mushrooms. Stir fry the content for a short while between 2-3 minutes.

Add in the water and sprinkle the salt onto the mixture and give it a good stir. Let the water boils. After that, continue to stir fry the content for another 2-3 minutes. After this, you can have the vege lifted up from the wok/frying pan and they are ready to be served. Check it out:

Simple isn’t it? Have fun stir frying

Technorati Tags: Malaysian dish, stir fry, capsicum, baby corn, mushroom

Anyway, before you start cooking the lala clams, you need to soak them in clean tap water with some salt. The lala clams will spew out lots of mud in the process. Keep changing the water till you observe the water is clear without anymore mud sediment. You can then have the water drained.

Let’s get on with the dish.

What you need?

• 600 gms – 1 kg of lala clams (depend on preference)
• some shredded ginger
• 4 cloves of garlic (sliced)
• 5 tablespoons of fish sauce (ulam sauce)
• 2 pinches of salt

Method of preparation:

Get the oil heated up and start by stir frying the garlic and the ginger. Stir fry those over a medium flame till you can see the garlic develop a light shade of brown. At this point, put in the lala clams and stir fry them over a big flame. The stir frying process will take a while depending on the thickness of the clams’ shell. Anyway, just continue to stir fry the lala clams until they decide to open up and expose their naked bodies to you .. Hey, what are you thinking? We’re talking about lala clams, ok ?

At this point, add in the fish sauce and salt. Give the lala clams, sauce and salt a good stir and ensure that all of the lala clams are well covered with the sauce. Once all the lala clams are well mixed with the sauce, you can lift em’ up from the wok/frying pan and serve.

It’s really an awesome dish if you like seafood. Keep you eating and wanting for more as you eat it. Oh by the way, it’s way cheaper that you cook this yourself at home. If you were to order this at hawker stalls, it’s way overpriced and the amount you get is way less.

This is a shot of the dish when it’s served.

Looking at it makes me want to get another plate of that again

Anyway, have fun trying. Have you got yourself a different recipe with lala clams too?

Technorati Tags: Malaysian dish, lala, clams, lala clams, seafood

It’s a relatively simple-to-prepare dish. This is one of my ‘quickie dish’ whenever I am rushing for time.

What do you need:

• 600 gms of chicken meat
• 5-6 pieces of raw mushrooms
• 2 cloves of garlic
• 30-50 gms of ginger
• 3 tablespoons of light soya sauce
• 1 tablespoon of thick soya sauce
• 2 pinches of sugar
• 2 tablespoons of cooking oil
• 3/4 bowl of water (small bowl)

Method of preparation:

Cut the chicken meat into small pieces. The size of the meat is up to individual’s preference.

Next, scrape off the external layer of the ginger. Cut the ginger into small pieces and later, have them cut into strips. For the garlic, have them cut into thin slices.

After that, have the mushrooms cut into slices of preferred thickness.

When all the ingredients are ready, start by oiling your frying pan / wok with the cooking oil over a medium flame. When the oil starts to heat up, put in the garlic and fry those for a short while till they start developing a light shade of brown. At this point, add in the ginger and fry them together with the garlic. Keep frying till you can smell the fragrance of the ginger and garlic combo.

Next, put in the chicken meat and continue frying. Turn the chicken meat thoroughly till all of them are cooked. After that, add in the light soya sauce and thick soya sauce. Stir fry the content and ensure that all of the chicken meat are covered with the sauces. At this point, pour in the water and let the mixture to boil. When the water starts to boil, add in 2 pinches of sugar and stir fry the mixture. After that, leave the mixture to boil for 2-3 minutes. This is to allow more sauce to be absorbed into the chicken.

After that, you can start lifting the mixture off the frying pan / wok and serve.

Have fun trying By the way, you can replace the cooking oil with sesame seed oil. It will further enhance the fragrance of the dish but it will be a little heaty.

Technorati Tags: Malaysian dish, chicken, mushroom, soya sauce, stir fry

What do you need:

• 600 gms pork ribs
• 1 piece lotus stem
• Some raw peanuts
• 2 pieces of carrots
• 3-4 cloves of garlics
• 4 bowls of water (standard soup bowls)
• 2 pinches of salt

Method of preparation:

Start by boiling the water together with the garlic and raw peanuts.

Next, boil the pork ribs in some hot water for about 5 minutes. This is to wash away the blood from the ribs.

Cut the carrots into your desired size. It can be in small pieces or in slices.

Scrape the surface of the lotus stem with a knife till it’s clean. After that, cut the lotus stem into thin slices. The thickness of slices is up to your preference. Personally, I liked them to be thinner as it gets softened faster and nicer to eat.

Once the ingredients are ready, put all those into the water with garlic and peanuts. Boil those over a big flame for about 10 minutes. After that, boil the soup over a small flame for about 1 hour. Once it’s ready, add in 2 pinches of salt and give the soup a good stir. Let it boil for another 5-10 minutes and it’s ready to be served. Check it out:

Simple to prepare, right? Give it a try. I think you’ll like it

Technorati Tags: Malaysian dish, pork ribs, lotus stem, soup