Bayam With Coconut Milk

Hi,

I would like to show you how to cook this dish which is one of my favourite dishes, especially when cook with suntan. I think many of you love this dish as well. So you might as well learn how this dish is cooked.
Ingredients:
(1) A bundle of "Bayam" vegetable or spinach.
(2) A cup of "Ikan Billis" or Anchovies.
(3) 3 or 4 cloves of garlic.
(4) 4 small onions or shallots.
(5) RM1.00 or RM1.50 "Suntan" or coconut milk.
(6) Salt to taste.


Method:

Step 1:  Pick the best part of the spinach and put in a basin. Then wash and soak to remove any chemicals lingering on the vegetable. Leave the vegetable in a basin of clean water for some time until you are ready to cook.

Pick or nick off the best parts of the "bayam" vegetables and put them in a basin and wash a few times with clean water. Then soak them in clean water for some time after the last rinse.

Step 2:  Take a handful of anchovies and put them in a bowl. Wash them with clean water and then pour away the water. Keep aside until you want to cook.

The "ikan billis" must be washed with clean water first to remove dust and chemicals.

Step 3: Peel and clean some shallots and garlic.

Peel and wash some shallots and garlic.

Cut the shallots and garlic into small pieces.

 Saute the ikan billis until aromatic.

After frying the ikan billis, then put in the shallots and garlic. Continue to fry for a while.

Add a bowl of water, heat it and then pour in the suntan.

Boil the suntan for some time. Then scoop up the ikan billis with a sieve.

Remove all the ikan billis and the shallots and garlic.

The stock is then ready for the bayam  (spinach) vegetable.

Put in the bayam vegetable and stir.

Cook the vegetable until soft, but still green.

The suntan bayam is now ready to be served.

   This dish should be the last to be cooked so that it will be hot when everybody is ready to eat. This dish should be eaten while still hot to really enjoy the rich flavour of the suntan and the vegetable. This is one of my favourite dishes.

PS. This method can also be used to cook "Paku-pakis" or ferns. The only addition may be you can add dried prawns to cook the ferns to give a better and sweeter taste. I also love the fern dish too, especially with suntan.


Pa.

Sweet Honey Meat (Repost)

Hi there,

This particular recipe is requested by Alan. At the same time I would like to put it in writing so that the children and grandchildren will have a record of some of the comfort food that mummy used to cook.

Firstly, this recipe can be used for all kinds of meat.  After the meat has been cleaned and cut into the required and manageable size, add in the ingredients and mix well. Leave it for a while. It is not necessary to leave for a long time.
The ingredients used are:
 (1) soya sauce (a good type will enhance the flavour and the taste of the meat),
 (2) pepper ( a good type is preferred, or you can use the grinder for fresher taste), and
 (3) sugar ( mummy used 4 tablespoon for a dish for the whole family, depending on individual taste).

(a)Mummy started with "York Gan", the piece of lean pork that is situated at the back of the pig. This meat is a bit tough and so you need to tenderise it by pounding it with an aluminium mallet. Then add in the ingredients.
(b)Another type of pork is the "Mui York", which is more tender and you don't need to pound it. Just slice the meat. Then add in the ingredients.
(c)You can also use chicken  for this recipe. Cut up the chicken into manageable sizes, not too big. Then add in the ingredients.
(d) Beef. Mummy doesn't like beef nor mutton, so I am afraid you have to experiment it for yourself, and let me know, so that I can include them in this record. I suppose you can also use deer meat, ostrich meat, rabbit meat and any kind of meat that you can lay your hands on.

Method:
Heat up the wok and pour in some oil.  Put in some chopped garlic (I love to eat the chopped garlic coated with the caramel).  Before the garlic turns brown, pour in the prepared meat onto the wok and stir with the spatula. This is to prevent the meat from sticking on the wok. Then just before the ingredients dry up, stir and coat the meat with the caramel, and let it burnt a bit for extra flavour. Scoop up the meat and serve.
If you are going to try out this dish, please let me know how it turned out.

Pa.

P.S. Mummy says that you could add a bit of Worcestershire sauce (Lea & Perrins) for a better and more flavourful taste. I agree.

How To Cook "Kak Kueh" Soup.

Hi there,

Since mummy has been sick and admitted to hospital, I have been given the responsibility to start cooking and I am diving right in the deep end! Just a few words of instructions and I would start cooking. Now, mummy has been discharged from the hospital, I am now been given full control of the cooking. I have already cooked a few simple dishes, but now i would like to put in record how to cook one of my favourite dish and also Andrew's favourite dish too. "Kak Kueh" soup. It is a kind of long melon with ridges all along the whole fruit. You have to peel off the skin with a special knife, leaving the white pulp.

Ingredients:

1)  One long young "Kak Kueh". Peeled and cleaned. DO NOT SOAK IN WATER. Very Absorbent.
2)  Prawns, peeled and de-veined. Clean and put aside.
3)  Glass noodles or "Tang Hoon". Not too much.
4)  One egg.
5)  Some shallots and garlic.

Methods:

1) Cut the cleaned melon into slices and put aside.  Don't soak them in the water at this stage.
2) Saute the shallots and then add in the garlic.
3) Add in the prawns and stir fried for a few minutes until the prawns are cooked.
4) Pour in the sliced melon and stir fried again.
5) Add a cup of water, stir and then let it boil for some time.
6) Finally add in the "Tang Hoon".
7) Beat an egg and pour it into the wok in a circular motion. Let the egg cook. Then stir.
8) Add salt to taste.

Let the whole thing boil until melon is soft. You may add in more water if the whole thing is too thick.  If you don't want a soup dish, you can dish out and serve as a dish now.

 If you want it as a soup dish, add more water. Let the water boil.   Then serve.

Pa.

Christmas @ Seremban - 25 Dec 2009

Hi All,

I went back to Seremban for Christmas and pa&mi brought me to see the new KFC in town. It's so huge! It's 24 hours and it has drive-thru summore. Got bucket tiang thing too!



Then pa&mi brought me to this new place called EconSave at this new housing project by Sunrise Bhd (holla at Cheh yooo!) called Forest Heights. Let me tell youuu, EconSave is AMAZING! I love shopping there! They weren't kidding when they said the stuff there is cheap.



Lookit this! This is mom shopping for choy for RM2 a BAG!! Stuff as much as you want, still RM2 leh!!!





Mom and dad let loose at EconSave!



Here's a picture of dad entering another NST contest :P



For Christmas dinner, we had fried fish, kerabu and Chai Sim soup! All ingredients bought from EconSave, obviously! Really fresh too!

First up! The fried fish:

Rub some salt on the fish


Then some kunyit powder


Fry, fry, fry. Done.


Next is the soup!

Fry some ikan bilis first


Add some garlic and shallots


Add water


Add some chicken stock


Add the chai sim


Done!


Mummy's first attempt at kerabu. Didn't manage to capture this but she started off blending some chillies with garlic and shallots. Then she blended the top-quality hey bee (dried shrimps) from Taiping. Finally, add the hey bee with the sambal to a mixture of green mango, cucumber and shallots. Squeeze a lot of lime into it and add some sugar. Done!


Our Christmas dinner!


Papa insisted I take another picture of our food with the mess at the other side of the table. HAHA.


That's all, Merry Christmas all!

Much love! <3

Kau Yoke (A Hakka Dish--Mummy's favourite)

Preparation:

1. Cut the pork belly meat into slices about one centimetre thick, with the skin intact, or without the skin, if you prefer.
2. Marinate (season) the meat with salt, pepper, a pinch of corn flour and some light soya sauce for half an hour.
3. After that, deep fried the pork --- half-cook.
4.Cut the yam into slices, similar to the pork.
5. Arrange the pork alternately with the yam in a steel plate.
6.Pour in the sauce and steam for one hour in a steamer.

To prepare the sauce:

Pound some garlic, small onions and a small piece of young ginger (optional). Then fry the ingredients until aromatic, then add two pieces of nam yee (oor loo). Continue frying. Add some light soya sauce, oyster sauce, some cooking wine and one teaspoonful of sugar. Continue to stir. Finally add some water to make it more dilute. Pour the sauce over the steel plate of yam and pork. Steam for one hour. Then serve. Enjoy!! (Tip: The yam must be powdery to be successful in this dish.)

Pa.

Random Pa&Mi Photos of the Day

Last weekend I went home to Seremban and we went to eat at the new IN place in seremban called "Fireworkz". Western fare, it was quite delish! :D

Random Pa&Mi Photos of the Day

Pa and Mi came up to KL and I took half day to bring them to Ikea and the Curve. This was them digging into lunch at Ah Tuan Ee's Place. :)