Stir Fry Taugeh With Tofu Pok

Had been very very busy and took quite sometime to adjust myself to the new routine of my everyday life!! School in the morning session for my boy and afternoon session for my girl, plus tuition, gymnastics, art class and so on.

Well, a not so lucky Sunday morning for me and a lady. She reversed and knocked my car resulting me not being able to use my car for 2 days and she had to pay for the damage. Whole scenario went smooth though.. :)

Today, would like to share with everyone my simple taugeh dish. Hope everyone likes looking at the pictures if not the recipe, ha ha ha..

Ingredients :

2 handfuls of taugeh

1/2 bowl of minced pork

4 tofu pok ( cut half )

1 tbsp spring onion or chives 

1 tsp minced garlic

2 tbsp oil

1/2 cup water

Cornstarch solution ( 1/2 tbsp cornstarch + 3 tbsp water )

Seasoning :

1 tbsp oyster sauce

3/4 tsp salt or to taste

1/2 tsp dark soy sauce

Method :

Preheat wok with oil and saute minced garlic till fragrant.

Add in minced pork and stir fry till it changes colour and fragrant.

( about 3 minutes )

Add in taugeh and tofu pok and stir fry for another 5 minutes.

After that, add in seasoning.

Mix till well combined.

Then, add in water and chives.

Mix well and bring to boil.

Cover and let it cook till u see smoke emitting from the side of the wok.

Remove wok cover and give it a last mix.

Thicken sauce with cornstarch solution.

Done.

Dish up and serve hot.

Yee Ma Ga Lui

I used to eat this a lot when I was a little girl. Guess it's a norm for all grandma's to cook this dish always at that time, hehe. 

Well, my grandma will cook till the Chinese marrow turns very soft but I like it to be a bit crunchy though. So, I usually don't cook this for too long like what my grandma did. :)

Ingredients :

( Aww, photos went missing for this part!! )

1 small chinese marrow - shredded

1 heap tbsp dried shrimps - washed

1 clove garlic - sliced 

1 handful of tung hoon - soaked

1 cup water

1/3 tbsp salt or to taste

a dash of white pepper

2 tbsp oil

Method :

Preheat wok with oil and saute dried shrimps and garlic till fragrant. 

Add in chinese marrow and mix till well combined.

Stir fry for about 5 minutes.

Add water and bring to boil.

When water starts boiling, lower heat, cover and let it cook for 2 minutes.

Then, stir in tung hoon, salt and pepper.

Mix till well combined and cook for another 2 minutes.

Transfer to serving plate and serve hot. ;)

Thousand Island Cabbage

This is one of my FIL's recipes. Guess I've mentioned before that my FIL is a very good cook. He will always advise me to follow our preference and taste when it comes to cooking, BUT not baking. Well, guess it's true. :)

Do try it out if anyone of you likes thousand island sauce because this dish brings out the sweet with a tint of sourness from the sauce and the sweetness from the cabbage too. :)

Ingredients :

1/2 medium cabbage - cut into small pieces

1 clove garlic - sliced or minced

1/2 tsp salt

2 tbsp oil

Sauce :

4 tbsp Thousand Island Sauce

1/2 tsp sugar

1 tbsp water

Preheat oil in wok and saute garlic till fragrant.

Add in tough stems of cabbage and stir fry for 1 minute.

Then, add in the rest of cabbage.

Stir fry for about 5 minutes.

Add in sauce, mix and stir fry for another 2 minutes.

Add salt to taste.

Done.

Dish up and serve.

Okra With Caramelized Onions

Saw this okra recipe from Wendy's blog yesterday and loved it. I love to eat okras but don't really know how to cook them.  

My family couldn't take spicy stuff, so mine is non spicy version, hehe. And I didn't cook until the onions are fully caramelized. I like a little crunchyness from the onions.

Wendy's recipe can be referred from here.

Went to the wet market this morning and saw these little okras. Perfect!!

Ingredients :

15 small okras

1 medium onion - sliced

1 tsp minced garlic

3/4 tsp salt

1 tbsp worcestershire sauce

3 tbsp oil

Rinse okras and trim the stem away.

Cut just before the brown line of the okras.

( To avoid mucus that form while cooking )

Bring water to boil in wok and add some salt.

Put in okras and boil for 1 minute.

Drain well and arrange on plate.

Preheat wok with oil and saute minced garlic till fragrant.

Add in onions.

Cook till onions look browned and fragrant.

Add in salt and worcestershire sauce.

Cook for another minute and it's done.

Remove from wok and place on top of the okras.

Thanks Wendy. Hubby loves it too. :))

Korean Lotus Root Side Dish

I guess this dish is very suitable for hot weather countries. This dish is sweet ( from the syrup flavoured with soy sauce ) and crunchy ( from the lotus root ). My princess likes it and it's a good keeper too. 

I'll cook a bit more each time and keep some in the fridge.  The best part is that it can be consumed straight away after taking out from the fridge and no reheating required. :))

Ingredients :

1 1/2 cup of lotus root - peeled and cut into thin slices

3 cups water

1 tbsp rice vinegar

2 tbsp sesame oil

Sesame seeds

Sauce :

2 tbsp brown sugar

3 tbsp soy sauce

1 tbsp water

1 tsp honey

Method :

Bring water and vinegar to boil in a wok.

Add in lotus root and cook for 20 minutes.

( to avoid bitterness )

Drain.

Preheat wok with sesame oil and add in lotus root.

Saute the lotus root for 2 minutes.

Add in sauce and stir fry till all the sauce had absorb into the lotus root.

Dish up and sprinkle with toasted sesame seeds.

Recipe adapted from Allrecipes with some changes. :)

Preserved Mustard Cabbage ( Mui Choy ) With Pork Slices

I would say this is the express version of mui choy with pork belly. I find it fragrant with the " shaoxing wine " added and loved the crunchyness of the mui choy too. :))

Ingredients :

1 handful sweet mui choy 

1 handful salty mui choy 

200g pork belly - thinly sliced

1 stalk spring onion - sectioned ( optional )

1 tsp minced garlic

1 tsp shredded ginger

300ml water

cornstarch solution ( 2 tsp cornstarch + 2 tbsp water )

( Seasoning )

1/2 tbsp oyster sauce

1/2 tbsp light soy sauce

1 tsp sugar

1 tbsp shaoxing wine

Method :

Rinse mui choy a few times till water runs clear and free of sand and salt.

Then soak for at least 2 hours, rinsing and soaking again every hour.

Cut mui choy into thin shreds and set aside.

Heat 2 tbsp oil in a wok and saute garlic and ginger till fragrant.

Add in pork belly and stir fry till pork changes colour.

Add in mui choy and stir fry for another 2 minutes.

Then, add in the seasoning.

Stir fry till all are mixed evenly for another 2 minutes, till it smells aromatic.

Add in water and bring to boil.

Cover wok and let it simmer at medium low heat for 15 to 20 minutes.

Add spring onions. ( I omitted )

Finally, switch to high heat and add in cornstarch solution.

Mix all evenly and when gravy starts to boil, off heat.

Dish up and serve hot.

** Recipe adapted from Hawker Secret Recipes Cookbook.