Stir-Fry Bitter Gourd with Smoked Pig Belly

Wow... it's been a year since my last post on this blog. Longing for sharing my cooking with you all makes me feel like cannot wait to start it over again. My cooking not as good as a chef, but cooking is my passion and I really love simple cooking... easy cooking with simple ingredients.

So, this is my first recipe for the year... Stir-fry bitter gourd with smoked pig belly. I really like bitter gourd although the bitterness of this melon might turn some people away... even though it taste bitter, the nutrient content in it can really give sweetness to the health. To those who have diabetes, I advise you to try consuming this melon because it will benefit you.

 

The ingredients:

• 1 medium size bitter gourd 
• 400g smoked pig belly 
• some minced garlic and ginger

Seasoning:

• salt to taste
• 1/2 tbsp soy sauce 
• 1 tbsp lihing or shao hsing wine 
• 1/2 tbsp sesame oil 
• a pinch of MSG (optional) 
• a pinch of pepper powder  
• 1 tbsp cornstarch solution

Methods:

1. Halve lengthwise and scoop out all the seeds of the bitter gourd. Slice into 1/4-inch thick and set aside.
2. Clean and slice smoked pig belly.
3. Heat up 1 tablespoon oil in a preheated wok. Add in minced garlic and ginger.  Stir for about 15 seconds or until aromatic.
4. Add in the smoked pig belly. Pour in soy sauce and stir-fry until almost cook.
5. Then, put in the sliced bitter gourd; add in all seasoning followed by a few tablespoon of water.  Stir briskly for a few second until well combined.  Simmer for about 20 seconds or until the water almost evaporate.
6. Finally, add in the cornstarch solution. Bring to boil and then turn the fire off. Serve with hot plain rice.

Stir-Fried Basil Prawn

Stir-fried basil prawn are more to the taste of the White Elephant Country (Thailand). There are many styles of cooking this recipe, from the slightly sweet and sour taste to the spicy stingy taste which more chili padi are used.  From the red to the black appearance which is black soy sauce are added.  However, whatever the ingredients, the most important is the use of the basil leaves that provide the fragrant and flavorful taste to this dish. 

Basil

For those who like spicy stinging food may add more chilies. I personally like it with more chilies especially when cooking it with Thai's chili padi that have it own distinctive aroma and will give more oomph!!! to this dish. However, when I cook for the whole family, I prefer to use the red pepper paste that is less spicy because my kids don’t really like spicy food.  More tasty when eaten with warm rice accompanied by some vegetable dishes.

Ingredients:

• 450gm prawn
• 1 red pepper (sliced)
• 1 green pepper (sliced)
• 1 big onion (cut into rings)
• 2 tbsp chili paste
• 2 cloves garlic (finely chopped)  

Seasoning Ingredients:

• 2 tbsp fish sauce
• 2 tbsp dark soy sauce
• 1 tsp sugar
• 2 tbsp lime juice
• 1 / 2 cup basil leaves
• A little water

Method:

• Cut the nozzle of the prawns, wash and drain. (Love to enjoy the prawn with the shell still on).
• Heat up oil in a preheated wok. Saute garlic with chili paste until fragrant.
• Put in prawn followed by red pepper, green pepper and big onion. Stir briefly.
• Add in seasonings ingredients except the lime juice.  Add in basil leaves. Mix until well combined.
• Finally, sprinkle the lime juice. Ready to serve.