Peas Fried Rice

I have leftover steamed jasmine rice in the fridge, also some close to wilted green onions. Therefore, I have to make some fried rice which is good with some salad, for light and quick lunch. In Bahasa Malaysia is "Bendil Goreng Nasi". It is so simple and quick, heat the non-stick pan or pot on medium to high, put 2-3 tablespoon of cooking oil, fried 2 whole eggs. Remember to stir the eggs until small pieces. Add a teaspoon of chopped ginger to compliment the eggs. After about 30 seconds of stirring, add a teaspoon of fish sauce and stir a little. Next, pour in 2 cups of leftover jasmine rice and 2 teaspoon of white pepper salt (you can get it at the Asian market). Stir and stir until the lumps from the cold rice break free (say about 2 minutes). Add in the chopped green onions (2 Tablespoon) and 2 handful of Sugar peas into the hot fried rice, add another 1 Tablespoon of Fish sauce to taste. Serve for 2.

"Selamat Mencuba"

Red White and Green Salad

I bought a hicama from Chinatown the other day and want to make it into salad. So I learnt from Chef Neda about dicing them and put on a dish to make it look pretty. I love playing with colors as well, so I used Sugar Peas, Mint Leaves and Red Bell Peppers as the main ingredients. Dressing is very simple, just fish sauce, garlic salt and some apple cider vinegar (or lemon juice).

Ingredients:-

Hicama - 1 to 1.5 cup

Red Bell Pepper - 1/2 cup

Sugar Peas - 1/3

Fresh Mint leaves - 2 Tablespoon

Minced Shallot - 1 whole

Dressing:-

1 Tablespoon  Fish sauce
2 Tablespoon Apple Cider Vinegar or Lemon juice
1 Teaspoon Garlic Salt
1 to 2 Tablespoon Olive Oil

Tips: Remember that you can change the amount of the ingredients to suit you taste.

"Selamat Mencuba"

Winter Belly Soup

It is Winter, so I have the craving for something hot and soothing which gives the heat to my body. For Chinese, soup is most important dish of the day. I remember my Mom used to make wintermelon with pork belly, add some chinese dates which gives a little sweetness into the hot soothing soup. But now, my version is the Pork Belly with Garlic, Ginger, Shallots and Dried Mushrooms soup. Slow cooker is the best cookware to make this soup.


Ingredients:-

2 lb or 1 slap Pork Belly - cut into chuck
2 whole Garlic - smashed and peeled
4 whole Shallot - peeled
5 slices Young Ginger
1 handful Dried Mushrooms - soften and cut (look at the Stew Mushroom recipe)
1 Tablespoon whole white peppercorn
Water - enough to cover the whole ingredients
Salt (Optional)

Method:-

Put all the ingredients together in a slow cooker at low heat. Should be done at least 6 hours.
Garnish with fresh cilantro. Add salt to taste (optional).

Healthy stewed Mushrooms

I remember my Mom loves to cook the dried shitake mushrooms with meat and vegetables. It tastes so good with steamed Jasmine rice. For chinese, dried mushrooms are a delicacy and luxurious food. We prepared them in many ways, but this time, it is my way!  You can actually get those dried mushrooms at the Asian market. You can keep these mushrooms for a long long time, in cool area cabinet or freezer. Anyway, you have to soften the dried mushrooms in a hot boiling water, for a faster process. Or else, you have to soak the mushrooms over nite with hot water. I made stewed dried mushrooms this time, it is comparable with other comfort food in the States, meaning easy to prepare and can eat for few days but Healthy, Easy and Delicious! Just throw everything into a pot and let it cook until the sauce is reduced to little thick. Lets get started!

Ingredients:-

2 handful Dried Mushrooms - soften and cut
5 slice Young ginger
2 Chilis (can substitute with dried chilis)
Half Onions - chunk
4 Whole garlic - peeled and smashed
1 cup Soy sauce
1/4 cup Cooking wine
2 Tablespoon Sugar
3 cups water (from soaking the mushrooms)

Method:-

1. Put all the ingredients in a non-stick pot. Dont cover! and cook on medium heat.
2. Let it boil and simmer until you can see the sauce is thickening, not too thick tho. Some gravy for yuor steamed rice.

Ps: you can use slow cooker, but use less water.

"Selamat Mencuba"

Butter Roast Dungeness Crab

Well, it is a dungeness crab season in California. It is so cheap, cost $3.99 per lb last weekend and lots of people are crazy about them. I am sure lots of people cooking the crabs at home, their own Grandma or Mama style. Also there are lots of good restaurants serving good crabs, such as PPQ Dungeness Island, a Vietnamese restaurant. So, I decided to cook the crab, my own style, inspired by PPQ, called  Butter Roast Dungeness Crab. One crab can feed 2 people.

Ingredients:-

1 small size Dungeness crab (1.5 lb) clean and cut into 4 pieces.
1/2 stick unsalted butter (divide into 2 portion)
1 Tablespoon chop fresh Parsley
1 teaspoon coarse black pepper
2 teaspoon Garlic salt


Methods:-

1. Heat a small pot (8-9" size) on medium heat.
2. Put the crab, half of the 1/2 butter, garlic salt and black pepper. Cover the pot with lid. Let it roast in the pot for 5 minutes.
3. Then stir it with thongs and add the rest of the butter and chop parsley, cover with the lid and roast for another 3-5 minutes.
4. You will see the crab is curled up and also you can smell the buttery parsley smell out of the pot.

Selamat Mencuba!

The Perfect Seared Scallop

Believe it or not, I had never seared a scallop.   So my partner dared me to do it.  Of course I'm always up to a challenge.  He said they were one of the most perfect scallops he had ever had.

 Here's how I did it.

Recipe
Soon to come

Chef Chong's Apple Mango Salad

I got the apples of Harry & David from work, and I want to use it for Salad. Gregg and I are eating healthy to keep inshape and stay healthy as well. It is simple to make, just the dressing is a little different.

Ingredients:-

1 apple (sliced using Mandolin)
1 ripe mango (cut into chuck)
1 stalk Green Onion (chop)
1 tablespoon Lemon marmalade (leftover from a party)
1 teaspoon Fish Sauce
2 Lemons for lemon juice
Garlic salt to taste

Just mix all together. Fun to toss it and taste it at the same time. Enjoy!