Chinese Cabbage, Tofu and Mushrooms, Stir-fried in Soya and Garlic

Simple vegetable dish..! Must try..!

400 grams of Chinese cabbage, cut into triangle

300 grams of tofu, cut into triangle and fried slightly brown

250 grams of shitake mushrooms, sliced

1½ tablespoons of chopped garlic

2 tablespoon of light soya

1 tablespoon of mushroom soya

3 tablespoons of water or vegetable stock

Salt and pepper to taste

1 teaspoon of garlic oil

About the image above: Chinese cabbage, tofu and mushrooms

stir-fried in soya and garlic

To prepare the vegetables: Heat a wok and sauté the chopped garlic, add in the Chinese cabbage, mushrooms and then tofu. Add a bit of water or stock and add in the soya. Season the vegetables to taste with salt and pepper. Thicken the vegetables with some corn flour diluted in cold water and finish it with a dash of garlic oil. Serve the vegetables in a platter. 

Makes 2 servings.

Chili Noodle with Vegetables and Cashew Nuts

To make your noodle a bit more tasty and hint when you eat, please try this chill noodle with chopped cashew nuts, so yummy! The noodle basket made in advance and always keep crispy. Use the ladles to fry the fresh noodle to crisp-fried, will give more crunch..! You can add your favourite ingredients or meat and seafood!

2 cups of cooked egg noodles

1 ½ of Szechuan sauce

1 piece of eggs

2 tablespoons of shredded basil leaves

½ teaspoon of chopped garlic

1 teaspoon of chopped ginger

½ teaspoon of chopped chilies

dash of sesame seeds oil

dash of chili oil

dash of garlic oil

1/3 cup shredded of bhok choy leaves

1/3 cup shredded of chinese cabbage

¼ cup lengthways of spring onions

¼ cup julienne of capsicums

About the image above: spicy chilli noodles

To prepare the noodles: in a hot wok, sauté the garlic and chilies. Add the vegetables and noodles, stir-fry to mix well. Add in the seasonings and sauces and finished with the oils.

To assemble: serve the noodles in a bowl, garnish with julienne capsicums and fresh herb.

Pan-fried Noodles with Delicious Seafood and Vegetables

First time I have this request when I worked in Mumbai, India. My client visit my restaurant and asked for pan-fried noodle and i cooked of him.

2 cups cooked egg noodles

¼ cup capsicums, triangle

1/5 cup onion, sliced

1/5 cup spring onions, lengthways

1/5 cup black mushroom, shredded

100 grams of diced prawns

100 grams of diced squids

100 grams of diced scallops

1 egg, scrambled

1 teaspoon chopped garlic

1 teaspoon mushroom sauce

½ teaspoon chopped ginger

½ teaspoon dark soya

½ teaspoon light soya

dash of sesame seed oil

dash of chili oil

2 teaspoon chinese wine

1 teaspoon chili sauce

½ teaspoon tomato sauce

pepper to taste

salt to taste

1/3 teaspoon vinegar

potato flour to  sprinkle the noodle

potato starch diluted in cold water

1/3 cup chicken stock

oil for frying and sautéing

About the image above: pan-fried noodle with seafood

To prepare the noodles: sprinkle the noodle with potato flour. And fry the noodle until crispy. Meanwhile, heat wok and sauté the seafood with little oil and keep aside. Clean the wok and reheat again. With little oil sauté the chopped garlic and ginger, add the vegetables, egg and the sautéed seafood. Stir-fry with the Chinese wine and then add the sauces, keep stir-frying. Add in the stock and bring to the boil. Thicken with potato starch diluted in cold water. Finish with the oils. Place the crispy noodle on a plate and top with the delicious seafood and vegetables. Makes 2 servings

Vegetarian Noodle Soup

2 cups fresh cooked flat noodles

1 pieces fresh tofu, cut cube and blanched

4 deciliters vegetable broth, well seasoned

¼ cup shredded bhok choy, blanched

2 pieces fresh shitake mushrooms, sliced and blanched

2 pieces fresh white button mushrooms, sliced and blanched

1 tablespoon sliced green onions to serve

1 teaspoon fried garlic to serve

About the image above: noodle soup with tofu

In a medium soup bowl, combine the cooked noodles, tofu, bhok choy, mushrooms in a soup bowl and pour with the soup broth. Garnish with sliced green onions and fried garlic to serve. Makes 2 servings

For the Broth

4 cups water

1 pieces white leek

½ sliced white turnip

1 small stalk of cerely

1 pieces spring onion

½ teaspoon chopped garlic

½ teaspoon chopped ginger

few stalks of fresh coriander

2 teaspoons light soya

drops of sesame seeds oil

drops of garlic oil

salt to taste

white pepper to taste

Washed and combined the ingredients and boil slowly. Turn to simmering point and leave it simmer to about 8-10 minutes. Check the seasonings if need to adjust a bit.

Strain the stock when it ready and reserve for later use.

Helful Hints

This is a vegetarian soup, light and healthy. For the broth, you can prepare it a day in advance and keep it cold in the fridge, then reheat it when you need it.

Simply Rojak - A Malaysian Salad

½ cup sliced prawn fritters

¼ cup bean sprouts, blanched

¼ cup shredded cabbage, blanched

1/6 cup shredded turnip, blanched

½ cup shredded cucumber

½ cup sliced pineapples

½ cup sliced apple

¼ boiled potatoes, sliced

1 hardboiled egg sliced (optional)

1 water apples sliced (optional)

½ white jicama sliced (optional)

½ sour plum sliced (optional)

¼ cup half rice papaya (optional)

2 pieces sliced green chilies

2 pieces fried bean curd, sliced

1 stalk spring onion, chopped

some fresh herb to garnish probably fresh coriander leaves

About the image above: a ‘rojak’ most favorite Malaysian style salad

For the fritters

1/3 cup minced prawns

¼ cup full cream milk

1 tablespoon sugar

1 egg, beaten

1 piece chopped chilies

3 tablespoon flour

salt to taste

dash of turmeric powder

oil for frying

For the sauce

5 pieces clean shallot, finely chopped

6 pieces dried chilies, pounded

1 centimeter piece fresh turmeric, pounded

4-5 tablespoons tamarind juice

1/3 cup cold mashed potatoes

oil to sauté

salt to taste

sugar to taste

1/3 cup ground peanuts, pounded

some corn starch diluted in cold water to thicken

For the fritters:  mix the ingredients for fritters and beat until well mix. Meanwhile, heat the oil in the frying pan and start fry the mixture by spoonful until crisp. Remove and drain on the kitchen paper, allow cooling and slicing the fritter before serving.

For the sauce: sauté the chili, onion and turmeric mixture until translucent, add the peanuts, tamarind juice and some water. Bring to the boil. Add mashed potatoes and seasonings. Stir and low the heat to simmer for 20 minutes and while stir constantly. Thicken the sauce with corn starch diluted in cold water if necessary. Check the taste and keep in a clean container. Makes 4 servings.

To assemble: arrange the vegetable, bean curd and the fritters on the platter and serve with the sauce.