6/25/2010

Scallion (daun bawang)

Scallion (daun bawang)

Also known as spring onion, salad onion, onion sticks or green onion in many countries. This is a farmer's major vegetable crop in the vicinity of Mount Kinabalu apart from other highland vegetables.
Scallions are a flavorful addition to soups, stews, stir-fries, cooked rice, tomato sauces,and omelets. They also can be braised or stir-fried alone. 

Fry Spicy Sweet Pork with Scallion

Ingredients:
  1. 300g pork
  2. 120g scallion
  3. 10g fermented black bean
  4. 5g sliced garlic
  5. 5g sliced red pepper
Seasoning:
  1. 2 tbsp broad bean paste
  2. 1 tbsp sweet soy sauce
  3. ½ tbsp castor sugar
  4. 1 tbsp rice wine
  5. ½ tbsp sesame oil
  6. ¼ tbsp monosodium glutamate
Methods:
  • Slice pork.
  • Clean and cut scallion diagonally.
  • Preheat the pan with oil and fry the sliced pork till well done.
  • Add in fermented black bean, sliced garlic and sliced red pepper.
  • Put in all the seasonings except the sesame oil. Stir until well combined.
  • Lastly, sprinkle scallion and sesame oil on. Done

Fry Spicy Sweet Pork with Scallion

















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Fry Shredded Pork with Scallion

Ingredients:
  1. 250g pork fillet
  2. 150g scallion
Seasoning (a):
  1. ½ egg
  2. 1 tbsp soy sauce
  3. 1 tbsp corn floor
  4. ½ tbsp pepper powder
Seasoning (b):
  1. 1 tbsp oyster sauce
  2. 1 tbsp light soy sauce
  3. 1 tbsp rice wine (lihing)
  4. 1/ tsp monosodium glutamate
  5. ½ tsp castor sugar
  6. 1tbsp sesame oil
  7. 1/2 tbsp corn floor
Methods:
  • Clean and cut the pork fillet's sinew off, shred it by its natural line, mix well with seasoning (A) 1-3, coat by corn floor.
  • Clean and shred the scallion.
  • Preheat the pan with oil; fry the shredded pork till well done, drain oil up.
  • Fry scallion briefly, add in seasoning (B) 1-5, and then put shredded pork in again. Stir until well combined.
  • Thicken with diluted corn floor and sprinkle with sesame oil. Done.
Fry Shredded Pork with Scallion


6/23/2010

Chayote (sangop-sangop)
















Chayote is native to Mexico, Central America, and the West Indies and believed to be brought to Borneo by British colonialists in the past time. There are two types of chayote. The wild one with thorns and another one with smooth skin that is easier to peel. Some call it Japanese cucumber or Siamese cucumber. It's usually grows in highland areas such as Cameroon Highland in Peninsular Malaysia and mountainous areas in Sabah. Its can cook in a variety ways like pan-fried, soup, steam and other assorted way.
This vegetable is easily available in the market. I have many kinds of recipe to cook this vege… but cooking it with Chinese sausage is the tastiest way ever…


Chayote with Chinese Sausage

Ingredients:
  1. 1 chayote
  2. 2 Chinese sausages (lap cheong)
  3. 3 garlic cloves (sliced)
  4. ½ carrot (sliced)
Seasoning:
  1. 1 tbsp oyster sauce
  2. 1 tbsp light soy sauce
  3. 1 tsp chicken stock granule
  4. Sugar to taste
  5. Rice wine to taste
  6. A little oil
  7. A little water
Method:
  • Peel chayote and cut into triangle. Parboil into hot oil for a while to remove unpleasant taste. Keep aside.
  • Slice Chinese sausages in thinly pieces and shallow-fry until fragrant. Keep aside.
  • Heat up 1/2 tbsp oil in preheated wok to saute sliced garlic. Place in chayote and carrot. Add in seasoning, stir-fry until aromatic.
  • Place in sliced Chinese sausages. Stirring constantly until well combined. Serve hot.
Chayote with Chinese Sausage


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