Ondeh Ondeh WIth Shredded Coconut Fillings

My mother had being asking me to teach her how to make this Local Noya Kueh called Ondeh Ondeh which is commonly Jade Green in colour. Usually the normal Ondeh Ondeh will be wrapped with Gula Melaka sugar but not for this version that we are making today.


For this, I had follow the recipe from Lily's blog(please click for recipe) which she used shredded coconut mixed with gula melaka for the fillings. It's taste much more fragrant and with the busting favour. For those who is interested in trying out this, you can refer to Lily's blog link.

Sweet Lemon Pork Chop

There are all sort of ways and methods to cook Pork Chops and Pork Ribs. For eg: Sweet and Sour, Coffee, Beer and etc. Today I am trying a very simple way using Lemon slices and juice. The gravy taste just nice which is not sour as what we might thought because of the Lemon.


The original recipe used Spare Ribs but i replace it with Pork Loin Meat instead for the convenient of the kid. You don't need any of those fancy sauce, the main sauce ingredients are just Lemon, Tomato and Chilli Sauce.
Ingredients:
250g Of Pork Loin Meat/300g Spare Ribs
1/2 Fresh Lemon, thinly sliced
Marinade:
1/2 Tablespoon Light Soy Sauce
1/2 Tablespoon Oyster Sauce
1 Egg
1/2 Tablespoon Cornstarch
Sauce: (mix well)
2 Tablespoon Tomato Sauce
1 Tablespoon Chilli Sauce
1 Tablespoon Lemon Juice
1 Tablespoon Sugar
125ml Water

Methods:
1. Rinse the spare ribs or pork chop and cut into convenient pieces.
2. Season with marinade for about 30 minutes or longer.
3. Dust with extra cornstarch and set aside for 2 minutes before deep-frying in hot oil and golden in colour.
4. Dish up and keep aside.
5. Cook the sauce mixture in the preheated wok until boiling, add in the meat and stir-fry over low heat until the sauce is thicken.
6. Lastly add in lemon slices and simmer for a while until the meat are well coated with sauce.
7. Dish up and serve hot with garnish.

Notes:
a) You can add 1/2 Tablespoon extra Lemon Juice to the sauce if you prefer a bit sour.
b) If using pork chop, wash and dry the pork cutlet with kitchen towel then use the back of the knife/or a meat mallet to flatten the pork before seasoning.
c) You can garnish with some spring onion, chilli strips or extra lemon slices.

Stir-fry Assorted Mushrooms With Roast Pork

Recently I really loves to stir-fry assorted mushrooms with different type of ingredients. My favour is the Shimeji Mushroom which is fragrant and smooth when cooked. I love to add in into soup noodles, stir-fry with oyster sauce or braised it with noodles.


In this assorted mushrooms dish, I used 4 different types of mushrooms which are Straw Mushroom, Shiitake Mushroom, Shimeji Mushroom & Enokitake together with some roast pork. If you want to have pure vegetarian dish then u can omit the meat.

Ingredients:
6-8 Honey Peas
1 Packet of Shimeji Mushroom
1 Packet Of Enokitake Mushroom
4 Dried Shiitake Mushrooms, soaked till soften
8 Straw Mushrooms, cut into halves
2 Slices Of Ginger
6 Slices Of Carrot
150g Roast Pork, optional
1 Tablespoon Oyster/Abalone Sauce
100ml Water
1 Tablespoon Cornstarch water

Methods:
1. Wash and trim all the mushrooms and honey pea then set aside.
2. Preheat a pan with 1 tablespoon of oil, stir-fry the roast pork for a few minute until abit crispy on all sides then remove and set aside.
3. Next saute the ginger until fragrant then add in the honey pea, carrot and shiitake mushroom, sitr-fry for a few minutes.
4. Add in the rest of the mushrooms and oyster sauce then pour in about 100ml and let it simmer on low heat for a while then thicken it some cornstarch water and serve.

Stir-fry Bittergourd WIth Prawns & Salted Egg

Saw this interesting dish from Lilian's Blog(Food Heaven). She had it on a local coffee shop stall and had briefly share the idea and recipe on how to replicate this dish. I had never used salted egg as a seasoning for dish before and this is my very first time.


So far whenever I cooked this stir-fry bittergourd dish, I always followed what my dad did as to add in prawns and egg then season with some oyster sauce. So the adding of salted egg is really something new for this dish. I follow the guideline from what Lilian had mention and come up with my own version.

Ingredients:
1 Small Bittergourd, about 150g
100g Minced Pork/Pork Slices
6-8 Medium Prawn, shelled and devein
1 Salted Egg
1 Fresh Chicken Egg
3-4 Garlic Cloves, minced

Methods:
1.Remove seeds from the bitter gourd and slice it thinly before rubbing it with with 1 teaspoon of salt and rinse well with water.
2. Crack the salted egg in a bowl, remove the egg yolk and mashed it with a folk to break up into pieces, do keep the egg white for later use.
3. Preheat a pan with 1 tablespoon of oil, saute the garlic until fragrant, add in pork and prawn and stir-till half done.
4. Add in the bittergourd and salted egg yolk, stir for a few second until the yolk changes colour then add in 100ml water and let it simmer for about 2 minutes.
5. Lastly add in the salted egg white and fresh egg, stir until well combine. Dish up and serve.

Notes:
a) The salted egg should be able to flavour the dish, you might need 2 salted eggs if you used a lot of bittergourd.
b) The end result of the dish should be mushy dish with lots of eggs.