Stir Fry Kau Choy Fah

Believe it or not, but I don't know what this vege is called in English. Please drop me a comment if any of you know by looking at the pix. This vege is widely grown in Malaysia and is easily available in the wet markets or supermarkets.

It gives a crunchy taste and can be cooked together with prawns, beancurd or fish balls.

1 bunch of kau choy fah
2 cloves garlic, grated
1 onion, cut in slices
4 slices ginger
2 teaspoon oyster sauce
1/2 small bowl of water
soya sauce to taste

Heat oil in non-stick fry pan. Pour in garlic, onion and ginger. Increase to high heat. Pour in the vege. Stir fry for about 1 min. Add in oyster sauce, water and drizzle of soya sauce. Fry till vege is cooked and crunchy. Serve.

Remember not to overcook this dish otherwise it will be soft.

Raspberry Pancakes

This is my 1st post on desserts. There will be more to come. I will add some variety every now and then to complement my broad based chinese dishes. Desserts that are healthy and look pretty can tempt every palate, even those who don't have that sweet tooth!

Raspberries are mainly grown in California and contain high anti-oxidants. Did you know that raspberries contain 50% more anti-oxidants than strawberries, 300% more than kiwi fruits and 1000% more than tomatoes? That's according to a research conducted in the Netherlands.

Raspberries are a good source of Vitamin C, dietary fiber, folate, magnesium, riboflavin and potassium.

Ingredients (for serving 4 pax)
2 cups wheat flour
1/4 cup sugar
4 tsp baking powder
1/2 tsp salt
4 eggs, beaten
2 cups butter milk
1/4 cup butter, melted

For the raspberries mixture
300 gm frozen raspberries
1/2 cup sugar
1 tsp corn flour

Sift the flour and add sugar, baking powder and salt into large mixing bowl. Add the eggs, butter milk and butter slowly while stirring. Continue to stir until flour is mixed evenly.

Heat oil in non-stick pan (you can use butter if desired). Pour the batter in the shape of a round mould. Flip both sides and pan fry till golden brown. Set aside.

For the raspberries mixture, put the frozen raspberries and sugar in a saucepan. Cook over low heat until soft and caramelized. Add the corn flour and stir evenly. Simmer for 2 mins and serve. Pour over the ready pancakes.

Mom's Noodles

Noodles oodles..... there's nothing like delicious home-cooked noodles. Somehow I find that you can differentiate noodles that are home-cooked and those that are served in restaurants. Less oil, more ingredients, cooking with a lot of love and a much bigger serving! lol

My mom cooked some really fierce noodles for our family while I was growing up. I couldn't get enough each time. So when I was older, I tried to cook my noodles to get the exact same taste. It's still a bit short but I guess it's close enough! After all, practice makes perfect, right?

Today, hubby and I weren't too hungry as we had stuffed ourselves with snacks during tea time. So, I decided to cook noodles instead of rice. See if you like my pix .........please give me your comments and feedback!

2 packets of fresh yellow noodles
2 cloves garlic, grated
2 red onions (small), cut in slices
5 slices young ginger
1 strip fish cake, cut in thin slices
4 pieces beancurd strips, or "fu chok"
Choy sum or any leafy vege
1 tablespoon stir fry sauce
1 teaspoon oyster sauce
2 tablespoon soya sauce
p/s: you can add prawns, squid or fish balls if you like.

Heat oil in wok. Put in garlic, onion and ginger - fry till fragrant. Add in fish cake, beancurd strips and vege, continue frying. Add noodles and sauces together. Fry and mix ingredients well till cooked. Ready to serve.

Bon Apetit!
Prep time: 5 mins
Cooking time: 10 mins

Related Posts with Thumbnails

Leave a Comment or Just Say Hi!

Copyright © 2009 - CHINESE HOME CHEF - is proudly powered by Blogger
Smashing Magazine - Design Disease - Blog and Web - Dilectio Blogger Template