Sunday, 7 October 2018

Pita bread with curry puff filling

I love curry puffs especially the filling but sometimes I am too lazy to make the pastry so here I am using pita bread instead. This dish is great for a quick lunch or snack. You can freeze any leftover filling to use another day.

Ingredients
200 grams chicken breast meat
1 medium size onion
4 potatoes
2 tbsp curry powder
1 tsp chilli powder




Mince the chicken breasts coarsely







Finely dice the onions and potatoes  






Heat 2 tbsp oil in the wok over medium heat.
Sauté the onions for about 2 minutes or until soft and golden





Add the minced chicken and stir until the colour changes






Add 2 tbsp meat curry powder and mix thoroughly
Alternately, you can fry the curry paste first and then add the chicken
Add 100 ml water to prevent it burning





Add the potatoes and mix thoroughly
Add salt according to your taste






Cover and cook till the potatoes have softened and the curry is almost dry






Turn off the fire and let it cool down








1 packet pita bread






Heat up the fry pan
Put in the pita bread and brown it





Cut the pita bread into 2 pieces






Open up the pita bread and fill with the stuffing







Add some finely sliced lettuce if desired
Serve immediately


Sunday, 2 September 2018

Lemak sweet potato leaves (红薯叶)

This is a nyonya dish which is absolutely delicious. You need to get the long stemmed variety which is sometimes quite difficult to find. It is the crunchy stem which makes the dish so delicious. I was so happy to find it in one of the local markets so had to cook this dish.  

Sweet potato is a long and tapered edible tuberous root with a smooth skin whose color ranges between yellow, orange, red, brown, purple, and beige. Sweet potato leaves are heart shaped with a pointed tip. The top four inches of the tips including both the stem and leaves as these are the youngest and most tender parts of the greens. They are mild in flavor with a taste similar to that of water spinach. Sweet potato leaves are an excellent source of antioxidants and contain high levels of vitamin A and C, as well as riboflavin, thiamin, folic acid and niacin. They also provide impressive amounts of fiber, along with calcium, magnesium, manganese, zinc, copper, potassium and iron.

Ingredients  
Sweet potato leaves

50 gm dried prawns
200 ml chicken stock
4 tbsp chilli paste
Coconut milk
Sweet potato (if desired)



Separate the sweet potato leaves from the stem
Remove the skin from the stems
Wash and keep aside




Heat up 1 tbsp oil and fry the dried prawns until fragrant
Remove the prawns and set aside
Remove the oil






Bring the stock to boiling and add the chilli paste






When the stock smells aromatic, add the coconut milk and dried prawns






When the gravy starts to boil add the stems and cook for 2 minutes







Add the leaves and simmer for another 2 minutes







When the vegetables are cooked remove and serve with rice

Thursday, 30 August 2018

Shitong market in Taipei

This is the so called wet market that most expats go to. The price is ridiculously high. I bought a medium sized chicken and it cost RM 60.00. In fact all the items are so expensive so have to look for cheaper markets to go to. The saving grace is the different types of dumplings esp the mini bah chang.





























































so happy to see pucuk paku here

Wednesday, 15 August 2018

Apologies for long silence

Well I moved to Taipei in June and since then I did not have my pc with me and did not do much cooking as I am busy exploring the place. Finally I have a new pc so will start posting soon when I am more settled and familiar with the markets.

Sunday, 3 June 2018

Sardine sandwich (Malaysian style)

When I was young, sardine sandwiches are a must when we go to the seaside (Morib) or have a party. I had forgotten about it and have not eaten it for almost 30 years. Nowadays, we tend to make western style sandwiches that we have forgotten our Malaysian sandwiches. Sardine sandwiches are great if you like spicy sandwiches and they are easy to make.

Ingredients

1 loaf sliced sandwich bread
1 can sardines in tomato sauce
1 small Bombay onion finely diced
4 calamansi limes (limau kesturi)
1 red chilli (more if want it spicier)




Pour the sardines into a plate







Take the sardines out and remove the bone and intestines






Mash the sardines with a fork





Add the finely diced onions and chilli





Season with salt and pepper to taste





Squeeze the lime juice onto the mixture





Mix thoroughly and set aside





I do not trim off the edges because it has a lot of nutrients
Butter one side of the bread




Spread the sardine mixture on one slice of bread





Put the other slice on top and press down slightly





Cut the bread into 4 pieces




Arrange on a tin foil if not eating immediately
Fold the foil over to cover the sandwiches and keep in the fridge

Sunday, 27 May 2018

Seafood fried rice

Decided to try using seafood for the fried rice today instead of using meat all the time. However, I still included a piece of chicken and it turned out quite nice.

Ingredients

200 gm frozen vegetables
1 chicken breast (diced)
100 gm prawns (shelled)
150 gm white squid (cleaned and sliced)
2 eggs 




Parboil the squid to remove the fishy smell and to tenderise it




Break the 2 eggs into a bowl
Add salt and pepper and beat up the mixture





Pour the egg mixture into the pan and let it set a little







Turn the egg over and break it into small pieces
Remove and set aside






Heat 2 tbsp cooking oil with a little sesame oil
Add the garlic and salt to taste
Fry till fragrant





Add the rice and a little soy sauce
Stir until there are no lumps
Remove and put aside





Put a little more oil in the wok.







Add the chicken and fry until colour changes







Add the prawns and mix well







Add the vegetables and mix thoroughly







Add the squid and mix thoroughly







When the vegetables are cooked put the rice and egg back into the wok






Stir to mix everything together







Transfer to the rice cooker to keep warm if not eating immediately