Lumpfish caviar are frequently sold at IKEA at around $3.50 – so if you are not an artistocrat who has to have sturgeon caviar, this is a quick and easy way (not to mention a conversation starter) of entertaining your guests.
Caviar is quite salty so do not add any salt to your cucumber and shrimp. Sprinkle some red pepper flake, black pepper and garnish with cilantro or basil. For variation (and a colorful display), you could also use tomatoes for base. Serve with champagne or sparkling wine – Bon Appetit!
This is a quick and simple (and economical) version of pork porridge using overnight leftover rice.
Leftover Cooked Rice
- Coat a pot with cooking oil; when oil is heated, stir in ground pork until cooked (meat no longer pink)
- Add leftover cooked white rice into pot, mix and season with salt & pepper.
- Add hot tap water until water is about an inch over rice mixture. Make sure stirring continues to prevent charring at the bottom of the pot.
- Return porridge to boiling and turn down heat to simmer for another 15 minutes. Season porridge to taste.
- Served with fried onions. For the Dim Sum version, add Chinese Thousand Year Egg (Century Egg) and “You Tiao” (Chinese Fried Breadstick).
Preserved Thousand-Year Egg
- 2 cups Shredded Pumpkin
- 1/2 cup Dried Shrimps, hydrated and chopped finely
- Half Red Onions, chopped finely
- 1/2 cup Ground Pork
- 1/2 cup Shiitake Mushroom, hydrated and chopped finely
- 1 cup Glutinous Rice Flour
- 1 cup Water
- 1/2 cup Cooking Oil
- After heating cooking oil in a large cooking pan, add the chopped dried shrimps, red onions and Shiitake mushroom, cook for a minute then add ground pork.
- When ground pork is cooked, add shredded pumpkin. Stir then cover cooking pan to allow pumpkin to be cooked thoroughly (about 15 minutes), season generously with salt and pepper as the mixture will be diluted by the rice flour and water later. Add some red pepper flakes for some spiciness if preferred.
- While waiting for pumpkins to cook, stir together the glutinous rice flour and water until dissolved. Separately, set up the steamer, boil the water and line your steam container with plastic wrap.
- Remove pumpkin from heat and allow it to cool for about 10 minutes. Stir in the rice flour and water mixture. Pour the mixture into the steam container. Steam for about 45 to 50 minutes or until your chopstick comes out clean when inserted into the kueh (cake).
Some prefer to eat the steamed pumpkin cake as is with some soy sauce and chili sauce. In this version, the “kueh” was cut into rectangles and slightly seared in some oil before serving with the condiments.
Variation of this dish: If white radish is used instead of pumpkin, you will essentially be making the famous “Lok Bak Gou” (White Radish Cake) you find in Dim Sum restaurants.
Sushi is both delicious and healthy, making it a favorite of food lovers everywhere.
If you love sushi and salmon. You definitely will like this homemade sushi.
The making of this sushi is fairly easy.
- Sliced smoked salmon
-All you need to do is to wrap the sticky rice with smoked salmon (instead of using seaweed)
-The reason why you don’t need to add any additional ingredient in this sushi is because smoked salmon itself already has its own flavors.
Serve it with Wasabi and Soy Sauce and voila!
- One whole chicken cut up in eight pieces (substitute with 4 chicken quarters if preferred)
- 8 – 10 Dried Shitake Mushroom
- Ginger (2 to 3 inches in width)
- 3 Tbsp Cooking Oil
- 3 Tbsp Sesame Oil
- 1/2 cup Chinese red cooking wine
- 1 small pack Dried longevity noodle
- Rinse mushroom then rehydrate them in warm water. When mushrooms are soft, cut off the stems and cut each mushroom in half. Reserve soaking liquid.
- Slice ginger in big pieces.
- Heat cooking oil then cook ginger until they are aromatic. Then pour in chicken.
- Add mushroom and sesame oil then add cooking wine. When wine evaporates, add water and mushroom soaking liquid to the level just above chicken in the pot.
- When soup boils, turn down the heat and simmer until chicken is fork tender. Add salt and pepper to taste; add more sesame oil if desired.
- Cook longevity noodle according to package instruction and set aside.
- Assemble the dish by pouring chicken soup over the noodle.
Note: Adding a splash of cognac or some lightly-fried shredded ginger right over the noodle soup right before serving could add zest to the dish.
1 medium slab Three Layer Pork (Fatty Pork)
4 cloves Garlic ( washed but unpeeled)
1/4 bunch Napa Cabbage (Bak Choy) – Can substitute with firm tofu
3 pieces Dried Chili Pepper (omit if you do not want the dish spicy)
2 tablespoons Light Soy Sauce – For marinade
2 tablespoons Rice wine – For marinade
1/2 cup Light Soy Sauce
2 tablespoons Dark Soy Sauce
2 tablespoons Hoisin Sauce
- Cut the three-layer pork across layers into big chunks and marinate with 2 tablespoons of light soy sauce and rice wine for two hours in the refrigerator.
- Heat some oil in cooking pot then put in the pork along with dried chili pepper, garlic cloves, the light soy sauce, dark soy sauce and hoisin sauce. Sprinkle with some pepper.
- Add in about 3 tablespoons of water and turn down the heat to simmer as soon as the water starts to bubble.
- Cover the pot with a lid and simmer for about one and a half hour or until pork is tender. Stir occasionally.
- Add Napa cabbage or Tofu, stir a few times, then continue to simmer with the lid on for another half an hour or until pork can be easily pulled apart.
Note: This is a super easy Hokkienese dish. As soy sauce comes with different degree of saltiness, you may have to adjust the amount of soy sauce accordingly by tasting the sauce before letting it simmer. The only secret for a successful dish of Tau You Bark is patience. It is also a great dish to cook with Crock-Pot (slow-cooker).
Laksa Spice Paste
- 4 cloves garlic, peeled and crushed
- 15 shallots, peeled, sliced
- 3 stalks lemongrass, cut 12 cm from the base, sliced
- 1 cup water
- 3/4 cup meat curry powder
- 1/2 cup cooking oil
- 2 sprigs curry leaves
**You can save your time without making the paste yourself by checking your local grocery for available premade laksa paste like this
- 1200 ml water
- 1 teaspoon of chicken stock granules
- 2 teaspoon of salt
- 400ml coconut milk
- 250g medium-sized shrimps
- 200g chicken breast
- 100g of sliced fried egg
- 200g bean sprouts, blanched in hot water for 10 seconds and drained
- 500g fresh yellow noodles/spaghetti/rice noodles
- Blend all the spice paste ingredients, except the curry powder, in an electric blender until fine. Transfer to a mixing bowl and combine with the curry powder. Mix into a smooth paste
- Heat the oil in a wok over a medium flame and add the curry leaves and spice paste. Cook stirring constantly, until aromatic about 10 minutes.
- Add the stock ingredients, except the coconut milk, and bring to a boil.
- Add coconut milk and bring back to a boil.
- Turn off heat immediately.
- To serve, place into a bowl, a portion of bean sprouts, followed by the rice noodles/yellow noodles/spaghetti.
- Top with seafood and ladle hot laksa gravy over.
- Lastly, garnish your laksa with cilantro/green nion.
** Tip : Squeeze a slice of lemon/lime in your laksa would make your laksa more favorable
The above images are the well-known Kuching’s signature food – Kolo Mee.
Kolo Mee is orginated from Kuching, Sarawak.
The look of the noodle simply speak for itself. Kolo mee has wonderful taste, on top of the complete mixture of taste, some Kolo Mee stores might ask you if you want to add “red sauce” (roast pork oil) in the noodle to add flavors to it.
Kolo Mee is a must try local food in Sarawak. Trust me, once you try it, you will ask for more.
Sometimes, people tend to confuse between Kolo Mee to Kampua Mee (The similar type of dish from Sibu), both dishes are somewhat similar but Kampua Mee is Non-Halal for Malay.
Making Kolo Mee is fairly easy.
The ingredients to make Kolo Mee are as follow:
- 1 serving of soft noodle
- 10 slices of roast pork (Char Siew)
- 1/2 glove of fresh garlic (Grounded)
- Chopped green onion as the garnish
- 3 teaspoon of vegetable oil
- 1 teaspoon of fish sauce
- 1 teaspoon of light soy sauce
- 1/2 teaspoon of salt
- 1/2 teaspoon of Monosodium Glutamate (MSG)
- Stir fried ground pork with soy sauce
- 2 teaspoon of roast pork oil (Optional)
- Small amount of white pepper powder
- Heat up the oil to stir fry the ground pork and garlic, while you are stir frying the pork, put a teaspoon of light soy sauce to the pork, and stir fry it throughly. When the pork is cooked, put it aside or right to the bowl for the noodle.
- Boil the hot water. Once the water is boiling, put the instant noodle to cook for 3 minutes. When the noodle is cooked, put the noodle into cold water in order to improve the noodles texture. Return the noodles to boiling water again. Drain the noodle after 10 seconds. Set it in the bowl.
- While you are waiting the instant noodles to be cooked. Mix all the seasonings (veg oil, fish sauce, salt, MSG, and pepper) in the bowl. Once the noodle is ready, stir it well with the seasoning in the same bowl.
- After the noodle and seasonings are mixed well. You can start putting the stir fry ground pork, sliced roast pork, and green onion on the top of the noodles as the garnish.
- Now, the homemade Kolo Mee is ready to serve.