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Recipes: vegetable dish

Thai Basil, Garlic and Chilli Stir Fry

Posted on 02 Jul, 2022
Thai Basil, Garlic and Chilli Stir Fry

1. Lightly sprinkle the eggplant pieces with salt and set aside while you prepare all the other ingredients. Be careful not to over salt your eggplant

2. Add all the sauce ingredients into a medium bowl. Mix to dissolve the sugar and set aside.

3. Dry eggplant pieces with a paper towel and transfer to a dry plate. Heat oil in a wok and deep fry in batches until just cooked. Drain cooked eggplant pieces onto kitchen paper and set aside.

4. Empty wok of canola oil, leaving about 3T oil for the stir fry.

5. Heat wok on medium-high heat and add garlic and chilli. Sauté until fragrant (about 30 seconds).

6. Add in tofu chips and sauté to coat with the garlic and chilli.

7. Add sauce into the wok and stir to heat through.

8. Add okra and sauté to heat through (about 30-60 seconds).

9. Add in eggplant and basil leaves (I also add in the stems for flavour). Gently toss through to allow the sauce to coat all the vegetables.

10. Remove from heat and serve with steamed rice.



 

Stuffed Bitter Melon Soup

Posted on 01 Dec, 2020
Stuffed Bitter Melon Soup

Prep time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour and 25 minutes

Serves: 4

1. Soak dried fungus in hot water and mung bean thread in warm water for 10 minutes. Rinse and drain them.  Cut dried black fungus and mung bean thread into small pieces.

2. Finely chop garlic and the white part of the shallots. Slice green part of shallots and coriander for garnish set aside.

3. Cut off the two ends of bitter melon and discard. Cut bittermelon into 5-6cm thick slices and use a small spoon to remove seeds.

4. Chop the pork bones into small pieces. Bring a pot to boil. Add a large pinch of salt. Add the pork soft bone and cook for about 5 minutes to remove all the impurities (this will keep the stock clear). Rinse the bones under cold running water until water runs clear and then drain it.            

5. Marinate the bones with 1/2 tbsp fish sauce, pepper and 1/2 tsp white part of shallots and 1/2 tsp garlic for at least 30 minutes.

6. (Meat Filling) In a large bowl, add pork mince, fish paste, eschalots, 1/2 the garlic and white part of shallots, 1/2 tsp salt, 1/4 pepper, 1/2 tbsp fish sauce, 1/2 tbsp sugar, black fungus  and vermicilli together. Mix well with your hand (this will make the mixture become chewy and have greaat texture). Marinate for 30 minutes.

7. Use a small spoon to stuff the filling into each bitter melon ring. Any left over filling can be rounded into small meat balls.

8. In a medium pot on high heat, add oil and remaining garlic and white part of shallots and fry until fragrant. Add the marinated pork soft bone and stir evenly. Cook for about 1-2 minutes then add water into the pot. Bring to boil and place the stuffed bitter melon and meat balls in. Add remaining raw sugar, fish sauce, salt, pork seasoning powder then cover pot with a lid, simmer on medium low for about 45 minutes or until the stuffed bitter melon are tender.

9. Place soup into a bowl and sprinkle the top with shallots, coriander and some pepper.

10. Serve with rice and main dish.

Stir Fried Squid With Vegetables

Posted on 01 Dec, 2020
Stir Fried Squid With Vegetables

Prep time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Serves: 4

1. Prepare the squid: Remove the head to detach from the body, pull out the quill and remove the outer skin. Be careful not to break the ink pocket and the eyes.  Clean the squid by placing them in a medium size bowl and massaging salt on them throughly. Rinse and drain. This will get rid of any fishy smells. Cut the squid into rings.

2. Cut pineapple, tomato, brown onion, cucumber into bite-size pieces and chinese celery into 4cm long pieces. Finely chop garlic.

3. In a small pot, add some water in and bring to a boil. Add the squid and pinch of salt, cook for 2 minutes. Rinse the squid under cold water and then drain it.                  

4. In large wok over medium high heat, add oil. Once oil is hot, add garlic and fry until fragrant. Add tomato and cucumber and stir well for 1-2 minutes until they are cooked but still crunchy. Then add squid and pineapple, chinese celery and brown onion. Season with fish sauce, salt and chicken powder.

5. Tranfer to a serving plate and sprinkle the top with some pepper. Serve with rice.