Sweet turnip + mushroom+carrot with letturce wrab

Cabbage rolls with mince meat

Pakis (wild fern) with coconut milk & papaya

          Pakis Cook with coconut milk & turmeric

                      Bought this Tenggiri fish

Fresh Papaya

Beetroot pork soup & steamed eggplant with fried onion & soya

Jiu Hu Char (Jicama & Cuttlefish Stir Fry with Lettuce Wrap) - MFF PENANG #1

 

Recipe type: Appetiser / Main

 

Ingredients

• 1kg Jicama / Sengkuang – shred finely
• 2 Carrot – shredded finely
• 3 Dried Cuttlefish – shred finely and soaked for 5 minutes
• 3 Big Dried Mushrooms – soaked in hot water for 10 minutes and thinly sliced
• pepper to taste
• 1 tbsp. fish sauce.
• 1 tbsp. light soya sauce
• 20g dry prawn - wash & soaked for 5 minutes
• 5 shallot - cut into thinly sliced

 

Instructions

1. In a wok, heat oil. Saute dry prawn and shallot until lightly brown and fragrant.
2. Add cuttlefish, and mushrooms. Cook until they soften.
3. Add jicama and carrot and fry until cooked. Add 100ml water and switch fire to low, cover wok to slow cook for about 10 minutes until water has been almost absorbed and jicama is soft. (the longer you braise it, the more flavourful the dish will be).
4. Season with fish sauce, light soya sauce and pepper to taste.
5. Serve wrapped in fresh lettuce leaves.
   
   
    I am submitting this post to Malaysian Food Fest, Penang Month hosted by Alan of Travellingfoodi

Flaky Scallion Pancake

 Recipe adapted from Serious eats

 For the Pancakes:

• 2 cups all-purpose flour, plus extra for dusting work surface
• 1 cup boiling water
• Up to 1/4 cup toasted sesame seed oil
• 2 cups thinly sliced scallion greens
•  
• For the Dipping Sauce:
• 2 tablespoons soy sauce
• 2 tablespoons Chinkiang or rice wine vinegar
• 1 tablespoon finely sliced scallion greens
• 1/2 teaspoon grated fresh ginger
• 2 teaspoons sugar
•  
• To Cook:
• 1/4 cup vegetable oil
• Kosher salt

Method

1. Place flour in bowl and slowly drizzle in about 3/4 of boiling water. Knead process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge.
   
   
2. Divide dough into four even pieces and roll each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk.
   
   
3. Paint with another layer or sesame oil, sprinkle with 1/2 cup scallions, and roll up like a jelly roll again. Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat steps two and three with remaining pancakes.
   
   
4. Combine all the sauce ingredients and set aside at room temperature.
   
   
5. Heat oil in an 8-inch nonstick or cast-iron over medium-high heat until shimmering and carefully slip pancake into the hot oil. Cook, shaking the pan gently until first side is an even golden brown, about 2 minutes. Carefully flip with a spatula or tongs (be careful not to splash the oil), and continue to cook, shaking pan gently, until second side is even golden brown, about 2 minutes longer. Transfer to a paper towel-lined plate to drain. Season with salt, cut into 6 wedges. Serve immediately with sauce for dipping. Repeat with remaining 3 pancakes.

Veggies Bloom (Chinese Cabbage with ham)

Veggies Bloom
Idea source from Wendyinkk

Ingredients
-2 Chinese Cabbage (medium size)
- Few slices of baked ham (cut in stripe)
- Goji berries

Sauce
- 3 tbsp. Oyster sauce + 2 cup water
- 1 tbsp. sesame oil
- 1 tsp. chicken stock
-  dash of pepper
- 3 tbsp. water + 1 tbsp. corn starch (corn starch mixture)

    1. Cut Chinese cabbage into quarter & bring to boiled with bit of salt for 10-15 minute till it is soft.
    2. Cut vertically into half &keep the leaves in stacks, do not loosen them. Arrange the stacks  of cabbage & cooked ham like a flower bloom.

   Add all the sauce ingredients (except corn starch mixture) to cook in medium flame. When its boiled, add  goji berries and corn starch mixture to thicken the gravy. Pour the gravy into the decorated veggies bloom with cook ham.

Fried Mushroom

Prepared eggs with pepper + fine salt,

fresh mushroom, corn flour + a bit of chicken stock

Fresh mushroom or you may use the mushroom stalk only (even better)

1. Get ready hot oil in medium fire
2. Fresh mushroom dip into eggs

3. Next dip into corn flour

4. Place into hot oil and fry till golden brown and cispy.

Ready to be served.

Sambal Petai "Smelly Beans"

Smelly beans taste good if you like it! Just like the smelly "Tau Fu".This is my mum favourite dish and we (brothers & sisiter) enjoy this dish too.