Close encounter with a "dead fish"

("Angry" Dead Fish)

"dead fishes" are so dangerous, especially when you want to fried them. And they know when to strike too. Everything was fine when i dip the fish into the hot oil and the fish is turning to golden brown nicely.

(Battle ground)

When i go near to the wok to get something not suspecting anything amiss, "praap" suddenly the golden brown dead fish start twitching and splash hot oil on my hand..


(the casualty)


the sensation is "si peh stim", according to Gregory House(from the TV series "House"), pain will release endorphin, no wonder sometime we associate pain with stim la! ^.^

Doctor said burning pain is the most painful, follow by labour pain. So guys if you are wondering how labour pain feels like, just go splashed yourself with some hot oil!

I got my final revenge on the dead fish - By eating them all...haw haw..Burrrrpppp,,,excuse me!

Sweet and Sour pork- "ko lo yuk"

This is the most common dish in all the "tai chau" places in Malaysia. My version is pretty simple to prepare too.

Ingredients:
300g of pork belly(without skin)
1 no. of cucumber
1 no. of Red Onion
1 no. Capsicum or a 2 no. big chillies
1 no. fresh tomato
3 cloves of garlic


Sauce:
1 tbls of Chili Sauce
3 tbls of Tomato Ketchup
1 tsp of sugar
1 cup of water

To marinate:
1 tsp of white ground pepper
1 tsp of salt
1 tbls of light soya sauce
a dash of 5 spice powder

Preparation:
1.Cut the pork bell into small edible cube size. Mixed all Marinade ingredients with the pork 1-2 hours before actuall cooking.
2. Chop the garlic.
3. Cut the onion, tomato, capsicum/chilles, cucumber into cube.
4. mixed all the sauce ingredient together and adjust accordingly to taste

Cooking Method:
1. put the marinated meat into wheat flour and mix well. Make sure the flour are able to stick on the meat well and have a "dry" feeling to the meat. If the wheat flour cannot stick on the meat, dip the meat into some stirred egg before mixing with flour. The egg mixture will hold the flour well.

2. heat up oil(this is deepfried) so dun be stingy on the oil. make sure the oil is super hot! Deepfried the meat until cook and put aside.
3. remove the excess oil and heat up the oild again. this time is too saute so use oil sparringly.
4. put in your garlic, tomato, capsicum/chilli and onion and stirred fried until fragrant.
5. slow down the fire and put in you sauce mixture. bring it too boiled. if the mixture is not thick enuf, heat up the mixture with strong fire and give it a quick stirred. you can use cornstarch to thickened the sauce but use it sparringly as too much starch will cause the sauce to curd. prefer to use "B&P" butterfly powder if possible.
6. Off the fire and put in your cucumber and mixed well. Poured sauce onto pork and ready to serve.

Easy or not?

Home cook "Braised Pork Trotter"

"Home made this, home cook that" proclaim some famous eateries and no so famous eateries. Is home cook food really taste that good? My answer is an astounding "YES".

Sometimes i am so tired of eating outside all the time. After a while, all the outside food tend to taste similar, be it "home made" or not. When this happen, is time to don your apron and start cooking! I really pity all those people who spend tens of thousand Ringgit to furnish their kitchen but never cook, whats the point then for spending so much money??

As a working couple, time is always crucial for us. Most of the time we do not have time to frequent the fresh market everyday, so the ingredient of our dish need to be easily available at the mini-market or the stuff itself can be stored in freezer for some time.

Here is a dish where you can easily prepared and still have time to watch a DVD.

"Braised Pork Trotter"

Main Ingredient:
1. 01 x pork trotter.
2. 4 cloves of Garlic.
3. 4-5 stalk of Dried Chilly or fresh red chillies.
4. 02 cili padi.
5. a "Thumb" size of old ginger.
6. 02 tbl spoon of Bean Paste(Taucu).
7. 02 tbl spoon of dark soya sauce(thick ones).
8. 01 tbl spoon of light soya sauce.
9. 1/2 cup of asam juice(from asam ko).
10. 02 tbl spoon of sugar.
11. Water

Ingredients preparation:
1.Whack the garlic flat and remove the skin.
2. Cut the ginger into slice, the cili padi and the dried chilli into small pieces.
3. rinse the pork trotter in hot water bath for 20-30 seconds to get rid of the "piggy" smell.

Cooking Method.
1. mixed all the ingredient into your pot or "corningware" and stirred well. Put in water last. the amount of water put in should be just until about the same level with your pork. DO NOT attempt to cover the ingredient with water!

Heat it up until boiled and then braised in slow fire for 120 minutes. Now, put in that DVD in the player...

Before serve, season to taste with more asam ko juice, light soya sauce or sugar.

This dish goes well with either noodle or rice. The best part is, the leftover can keep in fridge for your next meal.

Is so simple......