Fried Shallot

Fried Shallot

Chinese likes this Fried Shallot in their foods.

Just add into pan mee noodle, noodle soup, dried noodle, 

steamed fish, steam bean curds, steamed yam cakes and etc.

I made this last week and yesterday my mother brought us

some steamed radish cake and without any hesitation, 

I added the fried shallot and drizzle some of the balance shallot oil.

Hmmmm.....so yummy.

150g small or medium size Shallots

 I hate to peel and slice Shallot or Onion because it will

make me cry like a baby....yeap it is true.

So, I frozen the shallot and then take it out to peel and slice

the Shallot.  No more tears and no more crying baby.

HaHaHa

 Heat up with high fire, one cup of cooking Oil.

 Once your cooking oil is very hot, add in the sliced Shallot and stir it.

 You must keep on stirring and stirring.

DON'T LEAVE IT UNATTENDED.

 Keep on stirring and you will notice it is getting browning.

Turn the fire to medium and keep on stirring.

 Once it is 90% brown, turn the fire to high and keep

on stirring for one minute and then turn off the fire.

The hot oil will still frying the shallots (if you do not turn

off the fire, eventually the hot oil will burn your shallots).

Quickly dish out the fried shallots into a colander to drain 

the oil and let it fried shallot to cool and keep inside

a cleaned jar.  

Because we wanted to have crispy

fried shallot, that is way we are not adding in the cooked oil.

Some people also like to keep the cooked oil together

with the fried shallot, just like drizzle into dried wan ton mee.

Choice will be your.

Have a Happy Wonderful Weekend.

Stuffed Fried Tauhu (Tauhu Sumbat)

Stuffed Fried Tauhu (Tauhu Sumbat)

Today, I make this again because it is one of my 

favourite snacks. Beancurd has a lot of words,

Tauhu, Tofu, Towfu and etc.  Not sure which

one will be the correct word.  Well, whatever the

the correct word will be, it is just made from Soya Beans.

I just leave it to the bright brain to sort it out

because I just wanted to eat it only.

Please click here for the recipe.

I am submitting this post to Little Thumbs Up "Soya Beans" event

organized by Zoe from Bake For Happy Kids and 

Doreen from My Little Favourite DIY

and hosted by Mich from Piece of Cake.

Steamed Tofu With Fish Paste

Steamed Tofu (Bean Curd) With Fish Paste

Eating tofu (bean curd) is good for health.  The taste is bland but if mixed 

together with other ingredients sauce, it will be a delicious healthy dish.

If you want more details on tofu (literally mean bean curd),

please click here.

This recipe was passed down from my maternal grandmother 

to my mother, my mother to me and now to my children.

As said before, my mother is 76 years old and this recipe from

my maternal grandmother, so this dish will be more than 100 years old?

According to my mother, this dish is a "poor man food", to me it is

not "poor man food" because the pre-made fish paste bought 

from the wet market is not that cheap lor.  As usual, my daughter

is my quality controller and gave me a thumbs up but she prefer

the fish meat to be medium size chunky instead of mashed finely.

I love to eat it only with hot piping rice, just mix it with my rice 

and eat it straight away.  

3 pieces of soft tofu.

230g of fish paste (you can get it from wet market fish monger).

 Mash the three tofu to finely or chunky (all depends to your preference).

 Then, add in the fish paste.

 Mash it until finely or chunky (all depends to your preference).

Lastly, pour in one tablespoon of cooking oil, some dash of salt and pepper.

Note  : When we bought the pre-made fish paste, the fish monger has

already put salt into it, so remember to be cautious when you are

adding salt.

 Pour into a plate and level the top with the back of the spoon evenly.

Steam at high fire for 15 minutes or less (depends on your quantity

and fire).

 Once cooked, turn off the fire and scoop away all the water on top of the

tofu/fish paste.

 Sprinkle the top with dash of black pepper, soya sauce, fried shallot,

oil from the fried shallot and spring onion.

Lovely to see, smell and delicious to eat.

Once eaten, considered sold the recipe to you....LOL

I am submitting this post to Little Thumbs Up "Soya Beans" event

organized by Zoe from Bake For Happy Kids and 

Doreen from My Little Favourite DIY

and hosted by Mich from Piece of Cake.

Have a happy weekend.

Japanese Mushrooms and Prawns Omelette

Japanese Mushrooms and Prawns Omelette

You must be an alien if you don't love this dish... hahaha!

My whole family love this dish unconditionally.

Easy to cook and yummy to eat.

Just difficult to do the washing only     :)

One packet of white and brown Shimeji Japanese Mushrooms.

12 pieces of Prawns.

Few stalks of Spring Onions.

3 pips of chopped Garlic.

All prepared and ready to be cooked.

6 beaten Eggs with dash of pepper and salt.

 Heat up the wok with some cooking oil and stir fry the chopped garlic.

 

Once the garlic is slightly brown, add in all the mushrooms and stir

fry the mushroom until soften.

 Add in the prawns and stir fry further.

 Once the prawns is pinkish in colour, then it is cooked.

 Dish up and keep at one side.

Add in the chopped spring onions into the beaten eggs and stir until combined.

Heat up your pan with some cooking oil and then scatter evenly the

pre-cooked japanese mushrooms and prawns.

Pour in the beaten eggs slowly onto the pan.

 When the eggs are cooked at the outer side or you can move the

egg batter, then you can flip to cook the other side.

 I did not do a good job on flipping to the other side    :(

Even though it does not look nice BUT the taste is delicious.

So, why wait more, go now and cook for your family.

They will enjoy this dish for sure.

Chicken & Pork Balls In Tomato Sauce

Chicken & Pork Balls In Tomato Sauce

To me, cooking and baking give me one kind of satisfying feeling,
good and happy mood and also has good therapeutic effect.
Every time when you see your end result whether it is a success or
not so success :), the negative feeling, unhappy or sad feeling or

stress from work which linger inside your head earlier will be
DeFiNaTeLy GONE!
While my dear husband was eating this dish, he asked me "you bought it?".
I replied him "no, make it my own...chicken and pork meat" and
from the corner of my eye, I can see he is enjoying it.  See...am I right?
That is the moment that you wanted to see and feel from the people
that you love to cook or bake for them because we know deep
inside our heart that they will enjoy our home cooking or baking.

Chicken and Pork Balls (please click here for the recipe).

Once all your meat balls are cooked, add back into the same pot

(of course without the oil) and pour in the ready made tomato sauce.

Let it boil and then switch off the fire.

Please do not boil for too long, the meat will absorb all the sauce.

Ready to be eaten with it own or mix with pasta.

Choice will be yours.

Arrowroot Soup (Fun Kok Tong)

Arrowroot Soup (Fun Kok Tong)

Chinese named it Fun Kok Tong (Arrowroot Soup).

With this kind of hot humid weather, it is good to boil this soup.

It is said to reduce the heatiness in our body.

My family love to drink this soup.  Very easy to boil, just dump everything

into the pot, let it boil for a few hours and voila, you get a nutrition soup.

During Chinese New Year, my mother in law sure will boil this soup

in a very big pot to serve all those hungry stomach.

I have forgotten to weight all the above ingredients but by seeing

the photos, I believe it will give you some rough idea on the amount

to buy from the wet market.

3 pieces of chicken carcass (wash and trim the fat)

1 medium size of Arrowroot (wash, peel off the skin and cut into cubes)

2 pieces of Dried Cuttlefish (wash with hot water)

6 medium size of Pork Ribs (wash and trim the fat)

Add all the above ingredients into a cooking pot.

Pour water until 3/4 of the pot.

Boil with high fire.

Skim off the foam that comes to the surface and boil with medium fire

for 2 hours.

Add water, if necessary and boil another 1 hour with low fire.

Add salt to taste.

The above gave us 5 big Chinese soup bowls.

(Not like the photo below)

Isn't it is yummy and delicious?