Sautee Choy Sum and Corn Kernel

Sautee Choy Sum and Corn Kernel

Choy Sum also known as Chinese Flowering Cabbage,

Choy Sum has a mustard like, zesty tang flavour.

Flowers (yellor colour) are edible but shouldn't be eaten raw.

Its long, pale stalks and fragile leaves are suite to

stir-frying and steaming.

Here is my recipe for Sautee Choy Sum and Corn Kernel

Ingredients:

1 bunch of choy sum, separate leaves and stalk, chopped.

2 garlic, thinkly sliced.

1 cup of frozen corn kernel.

about 50 ml of water.

1 tbsp of light soy sauce.

1 tsp of sugar.

A dash of white pepper.

Rice Bran oil, as needed.

Garnish:

1 bird eye chili, sliced

Method:

Heat oil in a pan, add garlic, sautee until just fragrant.

Add chopped choy sum stalks and corn kernel, sautee until just soften.

Add chopped choy sum leaves, mix well.

Add water.  Sautee until all softens.

Add light soy sauce and sugar.

Mix well, cook for about 30 seconds.

Transfer to serving plate.

Garnish with sliced bird eye chili.

..: looks pretty and very tasty :..

My Simple Pecel

My Simple Pecel

Pecel is one of Indonesian salads, usually consists of

spinach leaves, snake beans, bean sprouts,

and served with banana leaves

with peanut sauce dressing.

The vegies can be any vegies really.

Besides Pecel, there is gado-gado and lotek.

Vegies for gado-gado and pecel need to be

boiled or blanced in boiling water first,

while lotek the vegies are served raw.

This is my simple, fast and easy version of Pecel

because I am using ready-to-mix peanut sauce.

You can buy it from asian grocery/stores.

The picture of them are as follows,

you can see there is a regular (no chili) one

and a hot one.  I like hot one ;-)

Easy, just mix it with hot water.

The consistency should not be too runny,

nor too thick.

Boiled your vegies, the pour the peanut sauce.
Garnish with fried shallots.
Ready to eat just like this or with steamed rice.

**I will post the recipe for Pecel peanut sauce from My Mum later**

Drumsticks in Green Chili

Drumsticks in Green Chili

The green chili is Padangnese famous green chili.

Padang is located in West Sumatera, Indonesia.

Since it is green chili, I should have used green tomatoes as well,

but I couldn't found green tomatoes here,

so instead I used red tomatoes.

 Ingredients & Method for chicken:

Water.

1-2 tsp of salt.

4 pcs of drumsticks, skinned, bones on.

Rice bran oil.

Put water in a pot and add drumsticks in it.

Water must covered drumsticks.

Add 1-2 tsp of salt and bring to boil.

Once drumsticks are cooked, drained, set aside.

Heat oil in a pan.

Pan fried drum sticks and set aside.

Ingredients & Method for Green Chili:

15 pcs of green chilis

1 tsp of salt

1/2 tsp of sugar

7 kaffir lime leaves, scored the leaves

1 lime wedge

1 tomato, chopped

8 shallots

Water & Rice Bran oil, as needed

First, in boiling water and add green chili and shallots in it.

Boiled until softens.  Drain, set aside.

Coarsely pound them using mortar and pestle.

Heat 2 tbsp oil in a pan, add pounded green chili, shallots,

tomato and kaffir lime leaves until fragrant.

Cook for 3 minutes further until tomato soften.

Add salt and sugar, mix well.

Cook for 1 minute further.

Switch off the stove.

Serve with lime wedge.

 Green chili and shallots in boiling process

 Sautee them with tomato and kaffir lime leaves

 Ready to serve

Oyster Sauce Fried Rice... Again ;-)

I made this before, just click here to see the recipe.

The difference with this one is I put dried baby shrimps as topping.

I used this, dried baby shrimps.

All you need to do is heat your pan/wok,

add as much as you like into the pan/wok without oil,

toast it until fragrant but not to burnt them.

Klepon

K l e p o n

Klepon is one of Indonesian traditional food.

The color is normally green because of suji leaves (in Indonesian: daun suji).

Indonesians use suji leaves to get the green color for food coloring.

This is one of my favorites street food.

Of course, I can not find any suji leaves here,

and I don't have green food coloring in my pantry,

so I use red color.

Here is the recipe:

for the ball:

1 cup of glutinuous rice flour

+/- 125ml warm water

1/2 tsp red food coloring

for the filling:

Indonesian palm sugar

for the coating, prepare it on the plate the mixing of:

fine dessicated coconut

a dash of salt

(not too much salt)

Method:

You need to prepare the filling and coating in advance.

After that in a pot, fill in with water and start boiling it.

Mix all ingredients for the ball together.

Do add warm water if it is too dry.

Then add the food coloring.

Knead well until the dough is not sticky anymore.

Take about 1 tbsp of dough, form a ball,

the press it flat on your palm,

fill in with the palm sugar,

close the dough.

Repeat it until finished.

Put them into the boiling water.

Once cooked, they will float.

So once they are float, take them out with slotted spoon.

Make sure no excess water in it.

Put the balls into the prepared coating mix.

Roll them until coated well.

You can have them warm or cold.

You will feel the palm sugar pop in your mouth... yuuumm...

 this is the ball before boiling

 mixture for coating

 These are ready to eat Klepon :-)

I got a question from Spoon and Chopsticks if Klepon can be steamed
instead of boiled.  It can not be steamed.
After 15 minutes of steaming, it is still sticky raw inside.
And below is the picture

Sautee Prawns, Cauliflower and Peas

 Sautee Prawns, Cauliflower and Peas

Ingredients:

1 small bunch of cauliflower

250 gr of prawns

1 cup of frozen peas

3 cloves of garlic, thinly sliced

2 spring onion, thinly sliced

1 tbsp of oyster sauce

2 tbsp of light soy sauce

1 - 2 tsp of sugar

A dash of white pepper

Water, as needed

2 tbsp of Rice Bran oil

Method:

Heat oil in a pan, sautee prawns until just cooked, set aside & leave the juice in the pan.

Using the same pan, add garlic & cauliflower at the same time.

Sautee until garlic fragrant, add 40-60 ml of water,

close the lid for 3-4 minutes until cauliflower softens.

Open the lid, add cooked prawns and peas, add water if needed.

Add oyster sauce, light soy sauce, sugar, and pepper, mix well.

Taste to adjust the seasoning.

Switch off the stove, garnish with spring onion.

Ready to serve with jasmine steamed rice.

 My Mum always soaked cauliflower florets in
salted water for few minutes, then drained and set aside.
 The salt water will help to "kill" or force any vegie worms
out from the florets.  I did found few when I did this,
but normally no worms at all.

 Cooked prawns briefly and set aside.

 Sautee cauliflower with garlic.

Add water and closed the lid so they will cooked faster.

Open the lid and add cooked prawns

Also add frozen peas, oyster sauce, light soy sauce,
and sugar, mix well and add water if needed.
Taste to adjust the seasoning.

 Ready to serve

Noodle with Shiitake Mushroom and Bok Choy

Noodle with Shiitake Mushroom and Bokcoy

Ingredients:

1 tbsp "MAGGIE" sweet chili

1 tbsp light soy sauce

few drops of sesame oil

1 tbsp of "MAGGIE" oyster sauce

1 bunch of bokchoy, chopped

1 dried instant noodle

water, as needed

2 tbsp Rice Bran oil

3 garlic, finely chopped

1 knob of ginger, minced

2 spring onions, green parts for sauce mixture

and white part for sautee mixture

1/2 package of sliced dried shiitake mushroom, soak in hot water for 1 hour.

Garnish:

Fried Shallots

Method:

In a bowl mix sweet chili, light soy sauce, sesame oil, oyster sauce and spring onions.

In a pot boiled  water and add noodles and bok choy until cooked.

Bok choy only need about 1 minute in a hot boiling water.

Add them into the bowl.

In a saucepan, heat oil, add ginger, garlic and white part of spring onions,

sautee until fragrant, add shiitake mushroom,

let it stay there for about 2 minutes, mix well until mushroom cooked.

Once mushroom cooked, add them into the bowl.

Mix mixture well in a bowl.

Transfer them in the serving plate.

Garnish with fried shallots.

Ready to serve.

Sweet Chili

Light soy sauce and few drops of sesame oil

add oyster sauce

add green parts of spring onions

add boiled noodle

add boiled bokchoy

Heat oil in a pan

sautee garlic, ginger, white part of spring onions,

and shiitake mushroom until cooked.

Transfer them on a bowl and mix well

Transfer them to a serving plate and
garnish with fried shallots.

Ready to serve :-)