Tuesday, May 27, 2008

Chai Por Fried Eggs

Inspiration - nothing really, kinda tired of fried eggs or the onion fried eggs and I think Chai por (pronounced in hokkien) eggs are a nice twist to ordinary fried eggs. Now, I need to find out exactly what "chai por" is in English - hmmm could be some sort of radish or I really am not sure. Do help if any of you knows.

Simple ingredients -
1. Chai Por - you can buy the chopped ones or they do come in strips inwhich you will have to chop chop yourself.
2. 2-3 eggs
3. some sliced garlic

Simple Steps -

1. Get all the ingredients ready. It is so simple, 2 main ingredients and garlic is just to make it more fragrant, hopefully.

2. Put oil in pan (non stick pan) and stir fry garlic till fragant, And then add in the chopped chai por and continue to stir fry.

3. Add the egg into pan and spread it flat. Make sure fire is medium, just incase it burns the bottom too fast and the egg is still not cooked.

4. Try to flip over the egg without breaking them up. Sometimes you'll get it, sometimes you won't. No matter it's still tasty. Voila! Ready to eat! Yum Yum.

Thursday, May 1, 2008

Bak Kut Teh

Inspiration - It was a cold Sunday in March here in Dallas and I was craving for some hot steaming bak kut teh. B-boy was coming over for lunch and he is on a "NO-carbo" diet so loads of pork would suit him just fine. And I have packed different packets of ready made bak kut teh seasoning from Malaysia. So the menu for today - Sichuan Bak Kut Teh. Essentially it just has more pepper for the spice in the soup.

Simple Steps-
1) Get the ingrediant ready - you will notice the pkt of pepper and 2 pkts of bak kut teh spices.

For the meat, I am using some pork ribs, lean pork and pork belly...best combination!

2) Marinate the meat all together with some salt, pepper, soy sauce and dark soy sauce.

3) Get the rest of the ingredients ready too. These were some that I picked.
Keizhi (I may be wrong on the name) - it goes well with herbal soup

Garlic - use the whole clove in the soup

Mushrooms - wash and soak

Enoki Mushroom - soak in hot water or boiling water

4) In a big pot of boiling water (around 1500ml-2000ml), put inthe pkt of bak kut teh spices, keizhi, garlic and mushrooms.
5) When the water starts boiling again and you can smell the aroma of the spices, put in all the marinated pork. Let it boil in high fire for 10 mins and then simmer for another 1 hour. Try the texture of meat, if you want it softer, you can simmer for a longer time.

6) Ok, last step, add in some salt for taste. And dark soy if preferred. Voila! Ready to eat! Yum yum!

I love my BKT with yaw char kwai! I bought some from the dimsum restaurant. Just pop it in the oven for 5 mins and it will be fresh and crispy.

Garnishing - Green onions, and for dip hmmm I love fresh chilli padi and garlic in soy sauce and for those who can't take spicy err like my Hubby-D, use the bigger red chillies are fine.

Simple ingredient -
1) 1 pkt of BKT spices
2) 1kg of pork - combination of ribs, lean and belly.
3) Soup - keizhi, mushroom(6-8 pcs), 2 whole garlic
4) Garnishing - enoki mushroom, green onions
5) Dip - Garlic, chillies, soy sauce
6) Water for boiling BKT soup - 1500ml-200ml

Green Curry Chicken

Inspiration - My sis-law Lynn was so nice to give me a bunch of different quick recipe seasoning from Asian Home Gourmet (which I later realised it is sold here in US too). So I decided to try the Thai Green Curry. It looked simple enough.

Simple Steps :-
1) All you need is some chicken breast (cut in cubes). I only had some carrots in fridge so I used that plus one big onion.

2) Remove the seasoning packet and place the seasoning ingredients in wok with some oil. Stirfry till fragrant. Watch the fire (medium prefer) so that it does not burn easily.

3) Then put in the chicken, carrot and onions. Mix around well with the ingredients.

4) I was a little dissappointed but this recipe required some coconut milk. Luckily I had some so I added in. Usually the Brahims seasoning is all in one and does not require anything else excpet the meat and veges of course. Anyway, I added some water too and let it simmer for 10 mins.

5) Voila! Ready to eat, Yum yum!. Thai Green Curry Chicken.

Simple Ingredients
1) 350gm Chicken breast (cut in cubes)
2) Vegetables - Carrot and Onions
3) 300ml Coconut milk
4) 1 pkt of Asian Home Gourmet Thai Green Curry Spicepaste
5) Optional - you can add basil leaves, green chilli or coriander as garnish.