Hard Boiled Egg in Red Sauce

Eggs are rich source of nutrition such as vitamins, protein and more other.  The protein quality in eggs is excellent as compared to other dietary proteins; it provides nearly all the essential proteins required for growth and development. More fact about egg, please refer to WHfoods.

There are many ways of cooking egg such as omelet, steam, half-boiled and hard-boiled.  My kids really love eating egg.  Hard-boiled egg is their favorite in the morning. Just sprinkle a little soy sauce on it is a complete meal for breakfast with a glass of warm milk and a piece of bread. Hard-boiled egg in red sauce is another favorite recipe. This is the easiest dishes to cook when I feel a bit lazy to prepare lunch or dinner for my family.  However, it may be simple but it is the cheapest source of protein and rich source of other nutrients. 

Hard Boiled Eggs in Red Sauce

 

Ingredients:

hard boiled egg

 

1tbsp mince garlic
3tbsp tomato sauce
1tbsp chili sauce
1tsp salt
1tbsp sugar
1/2 tsp pepper powder

Cooking method:

• Peel the eggs and then cut a thinly stripe around it.  Sprinkle pepper powder on it and then coat with cornstarch. Fry in hot oil until golden brown. Set aside.
• Leave a little oil in wok and fry garlic until fragrant. Put in all the seasoning ingredients with half cup of water. Mix briefly and bring to boil.
• Thicken the sauce with cornstarch solution.  Pour the sauce mixture over eggs and garnish with chopped onion leaves and red pepper. Done.  

Hard Boiled Eggs in Red Sauce

Simmered Fish

Long time ago, in the days before there are road transportation, the people of my village have to walk miles away along the Kadamaian River bank to reach the nearest town of Kota Belud. Its purpose is to exchange (barter system) goods from the highland such as forest products, vegetables, tobacco and a few other with the goods that can only be found in the town such as salt, sugar, salted fish, anchovies and some fresh fish. All of these goods are carried using 'wakid'.

wakid - for carrying various types of goods

Before starting the journey back, fresh fish should be cooked first to prevent it from becoming stale and rotten. It has to be boiled until the gravy is completely dry. The fish that cooked thoroughly are more durable and can last up to two weeks.

Today I wanna share this fish recipe... it's difficult to obtain the original ingredients here in town, so I slightly modified the recipe by replace some of the ingredients.  However, the cooking methods are still the same.

Simmered Fish

(Pinarasakan Sada)

Main Ingredients: 

Fresh Mackerel Scad @ Ikan Basung

a few slices of raw pineapple

(clockwise)
minced tuhau
sliced green & white part of scallion, garlic, shallot and ginger

Seasoning Ingredients:

~Some salt, MSG(optional) and sugar to taste.

Cooking Method:

• As a base, place the 'tintap' leaf at the bottom of the pot followed by sliced pineapple.

• Mix well fish with the seasoning, minced tuhau and sliced ingredients. Then place into the pot.

• Place the green parts of scallion on top and then cover with the excess slice of pineapple.

• Place the pot lid, cook with hard fire until boiling and then bring to simmer until the gravy is almost dry.
• Transfer the fish to a serving dish and garnish with chopped green onion. Ready to serve.

simmered fish @ pinarasakan sada

* More durable if cooked until the gravy is completely dry, but I prefer to leave a little because it's very tasty and the aroma is so tempting *

Bamboo Shoots

Bamboo Shoot

Bamboo is a member of the woody grass family. Bamboo shoots are edible new growth that harvested from the bamboo plant.  Bamboo shoots are low in fat and calories, also a good source of fiber and potassium (heart-healthy mineral that helps to maintain normal blood pressure and a steady heart beat). To prepare fresh bamboo shoots for cooking, peel off the outer layers to reveal the core, which is typically slice into thin strips and then blanch in boiling water to remove its natural bitterness.  Do not eat bamboo shoots raw because it has bitter tasting and hard to digest.

Bamboo shoots can be cooked in various ways. Here I would like to share one of my favorite recipes.

Bamboo Shoot in Sambal Tuhau
(hebung miampai sambal tuhau) 


The main ingredients:

peeled & sliced bamboo shoot

tuhau, red pepper, shallot & garlic (grind)

anchovies

Seasoning ingredients:

1. 1 tbsp oyster sauce
2. some salt
3. some sugar

Cooking Method:

• Blanch bamboo shoot for about 15 minutes. Drain.
• Heat up oil in wok, deep fry anchovies until slightly crisp. Set aside.
• Stir-fry ground ingredients until fragrant. 
• Add in cooked bamboo shoot and stir briefly.
• Add in seasoning ingredients and fried anchovies.  Mix well. Serve

Bamboo Shoot in Sambal Tuhau