GAI CHOY FRIED WITH DRY FISH

GAI CHOY FRIED WITH DRY FISH

700 gm gai choy vegetable, separate the leaf and stalk cut into small pieces.

150 gm dry fish ( I use ikan talang masin ) cut into small pieces,fry and keep a side.

100 gm big onion,sliced

20 gm garlic,pounded coarsely

6 dry chilies, broken into pieces

4 tbsp oil

4 tbsp oyster sauce

1 tbsp sugar

½ tsp salt

1/3 cup water

1 tbsp corn flour,mix with a bit of water

1.    Heat a pan with oil. When the oil is hot add in the garlic and stir fry till light brown.

2.    Add in the onion and chilies and stir fry till fragrant. Add in the dry fish,oyster sauce,sugar,salt and water mix well and let it boil.

3.    Add in the sliced stalk first and stir fry till ½ cooked. Pour in the corn flour and stir well. Add in the leafs and mix well and remove from the heat. Serve hot with rice.

EGG TAU FOO STIR FRY WITH VEGETABLE

EGG TAU FOO STIR FRY WITH VEGETABLE

4 tube of egg tau foo,cut into pieces and fry till golden brown.

100 gm carrot,cut into sticks

100 gm French beans,sliced

2 tbsp ginger garlic paste

1 big onion,sliced

1 green chilie sliced

2 tbsp oyster sauce

¼ tsp of black pepper powder

1 tsp salt

1 tbsp sugar

2 tbsp oil

1 cup water

1 tbsp corn flour mix with 4 tbsp of water.

1.    Heat the oil and add in the garlic ginger paste and stir add in the onion and the chilie mix well stir fry.

2.    Then add in the carrot and the French beans and stir well.

3.    Add in the salt,sugar,oyster sauce and black pepper stir well and add water let it cook.

4.    Add in the fried egg tau foo and mix well. Pour in the cornflour mixture and stir well and let it cook. Remove from the heat and serve hot with rice.

POTATOES AND TAU FOO STEW

POTATOES  AND TAU FOO STEW

600 gm potatoes,remove skin and cut into wedges and fry till cook. Keep aside

600 gm firm tau foo,cut into cubes and fry,keep aside

30 gm garlic,coarsely chopped

20 gm ginger,coarsely chopped

½ tsp black pepper

1 tsp five spices powder

¼ cup thick sweet soy sauce

2 tbsp sugar

1 tbsp flour,mix with a little water

Salt to taste

31/2 cup water

3 tbsp oil

1.    Heat Add in the flour paste and mix well till the sauce becames a bit thick. Taste and add in the salt.

2.    Add in the potatoes and the tau foo and mix well let it boil. Remove from the heat and serve.

3.    the oil and fry the garlic and ginger till fragrant and light brown.

4.    Add in the water and add in the five spice powder,soy sauce,sugar

and black pepper mix well and let it comes to a boil.

5.    Add in the flour paste and mix well. Add in potatoes and tau foo mix well and let it simmer for 5 min. Serve hot with rice 

CHAI BOEY

CHAI BOEY

For this recipe you can use any balance roast chicken or even roast beef or any kind of cooked meat.

500 gm of any kind of cooked balance meat. Here I am using roast chicken meat

400 gm of mustard green (see picture) cut into pieces.

150  gm carrot,sliced thinly

2 big tomatoes,cut into wedges

50 gm garlic,chopped

150 gm onion,sliced

10 dry chilie, cut

2 red chilie,sliced,if you like

6 sliced asam gelugor

2 chicken cube

1 tbsp thick soya sauce

2-3 tbsp oil

2 litre water ( 8 cups)

1.    Heat the oil and add in the onion,garlic,red chilie and dry chilie fry till fragrant.

2.    Add in the water,soya sauce,asam gelugor,chicken cube and salt to taste bring it boil.

3.    Add in the meat,mustard green,carrots and tomatoes mix well and let it simmer till the vegetables are well cook. Serve with hot rice.