RECIPE: STIR FRIED BEAN SPROUTS, CHINESE CHIVES AND FRIED TOFU IN FISH SAUCE

A simple and nutricious way to enjoy bean sprouts, chinese chives and tofu.


Ingredients

500g bean sprouts
½ packet fried tofu puffs – cut into triangles using scissors
1 bunch Garlic/Chinese chives – cut into 4 cm lengths
2 cloves garlic – minced
1 small onion – sliced
1 fresh red chilli sliced or 2 to 3 dried chillies torn into pieces – optional (see my GLOSSARY post on CHILLIES)
Few splashes of light soy sauce
Few splashes of Thai fish sauce
Few drops of sesame oil
Salt to taste (optional)
Oil


Method

In a wok, heat some oil and sauté the garlic and onion for 10 secs. Add in the tofu and chillies and cook for 1 min.

Add in the sprouts and chives and toss to cover with all the ingredients. Add some soy and fish sauce and cook for about 2 to 3 mins only. You want your bean sprouts to remain crunchy. Check seasoning.

Add a few drops of sesame oil, mix well, lift and serve hot with rice as an accompaniment to a meal.

RECIPE: STIR FRIED PAK CHOY WITH MUSHROOMS AND OYSTER SAUCE

One of the easiest, tastiest…. and my favourite ways to cook pak choy.

Ingredients

2 bunches of pak choy – stalks and leaves separated
3 cloves garlic – minced
1 small onion or shallot – sliced (optional)
Mushroom of choice - sliced
Fresh or dried chillies (optional)
2 tbsp oyster sauce
Few splashes of soy sauce
Few drops of sesame oil
Veg oil



Method

Heat oil in a wok and fry the garlic, onion and chillies for 30 secs.

Add in the mushrooms and pak choy stalks. Moisten with some soy sauce and cook for 1 minute. Add in the oyster sauce.

Next add in the pak choy leaves and cook for a further 1 min until the leaves are ‘wilted’. Check seasoning (I tend to add more soy sauce instead of using salt), a few drops of sesame oil, lift and serve as part of a meal with rice.

RECIPE: BEAN SPROUTS AND CHINESE CHIVES WITH PRAWNS

Bean sprouts (or ‘taugeh’ in Malay) are one of my favourite ‘vegetables’. It takes only minutes to cook and you can add almost anything to it. If there is any preparation associated to this dish, it is to do with ‘tailing’ the sprouts (ie pinching off the long dangling roots of the sprouts)….that is if you are fussy and if you can’t get ‘tailed’ sprouts. Regardless, of this required effort, I’d have this anytime!

In this instance, I stir fried the sprouts with some Garlic/Chinese chives and small prawns. Another good addition would be some tofu.

Ingredients

500g bean sprouts
1 bunch Garlic/Chinese chives – cut into 4 cm lengths
250g small prawns – peeled
2 cloves garlic – minced
1 small onion – sliced
1 fresh red chilli sliced or 2 to 3 dried chillies torn into pieces – optional
Few splashes of light soy sauce
Few drops of sesame oil (see my GLOSSARY post on SESAME)
Salt
Oil

Method

In a wok, heat some oil and sauté the garlic and onion for 10 secs. Add in the prawns and chillies and cook for 2 mins or until the prawns are nearly cooked.

Add in the sprouts and chives and toss to cover with all the ingredients. Add some soy sauce and cook for about 2 to 3 mins only. You want your bean sprouts to remain crunchy.

Add a few drops of sesame oil, mix well, lift and serve hot with rice and meat dishes such as my CHENGDU CHICKEN.

RECIPE: BELACAN BEANS AKA SNAKE BEANS WITH CHILLIES AND PRAWN PASTE (KACANG PANJANG BELACAN)

A popular dish in Malaysia and Singapore and traditionally served with rice, curries and sambals. You may add seafood such as prawns, squid and cockles to make it a substantial meal instead of an accompaniment to your meal.


Ingredients

1 large bunch snake beans – tailed and cut into 4 cm lengths
Palm full of dried prawns – soaked in water to softened and then drained
2 to 3 cloves garlic
4 large red fresh chillies or 2 heaped tbsp fresh crushed chillies
1 tsp shrimp paste/belacan powder or 2 cm fresh shrimp paste/belacan (roasted)
1 to 2 tbsp light soy sauce
1 onion - sliced
2 tbsp oil

Method


Pound together the garlic, dried prawns, chillies and belacan to a semi fine paste.

Heat oil in a wok and fry the paste for about 3 mins, adding tablespoons of water to moisten the paste if required.

Add in the beans and mix well with the paste. Moisten with the soy sauce. You may use water instead of the soy sauce if you wish. Continue cooking until the beans are cooked. Remember that the beans should still remain crunchy.

Check your seasoning and add salt if required. Lift and serve hot with rice and other Malaysian style dishes such as curries or sambals such as PRAWN SAMBAL.


PS: I would normally add some fresh prawns or squid to this dish but as I was having it with PRAWN SAMBAL, I omitted using any seafood. If using seafood, add this prior to the beans and cook for a min or two before adding the beans.

PSS: If you cannot find snake beans, you may substitute them with snow peas or French beans.

RECIPE: STIR FRIED SNAKE BEANS WITH MUSTARD SEEDS AND TURMERIC

One of my favourite vegetable dishes…..goes so well with curries especially seafood and dhal. You may add small prawns, squid or ikan bilis (Asian style dried anchovies) to the vegetable if you prefer.


Ingredients

1 large bunch snake beans – tailed and cut into small pieces (around 1 cm length) (see my GLOSSARY post on SNAKE BEANS)
2 cloves garlic – minced
Meat or seafood – optional
1 onion – sliced thinly
2 tsp mustard seeds
1 tsp turmeric powder
½ tsp chicken stock powder - optional
¼ cup water, milk or coconut milk
Salt to taste
1 large tomato – diced
1 to 2 eggs
Veg oil


Method

Heat oil in a wok and fry the mustard seeds until they begin to pop. Add in the garlic and onions and fry for 1 to 2 mins. Add in the meat or seafood (if using) and cook until half done.

Add in the beans and toss well to coat with the other ingredients. Moisten with a few tbsp of water if required. Add in the turmeric (and chicken stock powder if using) and salt.

Add in the water/milk/coconut milk and mix well. Turn the fire down to low, cover and cook for 3 to 4 mins until the beans are done. Do not over cook – you want the beans to remain crunchy.
Lift the lid and add in the tomatoes. Mix well and make a well in the middle of the wok. Break in the egg/s, lightly scramble them and mix through the vegetables. Check seasoning, turn off the heat and serve hot with rice and curries/dhal.

GLOSSARY: SNAKE BEAN

SNAKE BEAN (also know as yard long bean, Chinese long bean, long bean, long-podded cowpea or asparagus bean) is native to East and South-east Asia and most probably originated in South China. It is known as dau gok in Cantonese, thua fak yao in Thai and kacang panjang in Indonesian and Malay, sitaw in Tagalog, bora in the West Indies and vali or eeril in Goa, India.

This plant is of a different genus than the common bean. It is a vigorous climbing annual vine. The crisp, tender pods are eaten both fresh and cooked. SNAKE BEANS are at their best when young and slender and are usually cut into short sections for cooking. They are used in stir-fries in Chinese cuisine or added to soups and fried rice. In Malaysian cuisine, they are often stir-fried with chillies and shrimp paste (belacan) or used in fresh and cooked salads (kerabu). Another popular and healthy option is to chop them into very small pieces and fried in an omelette. SNAKE BEANS are cut into shorter sections and cooked like common green beans. It therefore makes a good substitute for the common beans.

SNAKE BEANS are a good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium, and a very good source for vitamin C, folate, magnesium, and manganese.

It is still a relatively ‘new vegetable’ in Australia and can only be found at selected Western grocers in Canberra. However, the LAE Asian grocer at the Mawson Southland shops in Canberra stock this vegetable all year round. If stored between 2-4°C at high humidity, SNAKE BEANS can last up to four weeks.


Source: Wikipedia and the Department of Primary Industry, Northern Territory

RECIPE: STIR FRIED PAK CHOY AND WOMBOK

A simple dish to accompany curries or stir fry. Your choice of ingredients is endless.

Ingredients

1 bunch PAK CHOY (see my GLOSSARY post on PAK CHOY) – cut into bite size
¼ WOMBOK (see my GLOSSARY post on WOMBOK) – cut into bite size
2 to 3 cloves diced garlic
1 small red onion sliced
2 red chillies sliced
Soy sauce to taste (see my GLOSSARY post on SOY SAUCES)
½ tsp chicken stock mixed in ½ cup water
Salt to taste
Veg oil

Method

Heat oil in a wok and sautee the garlic and onion. Add in the vegetables and chillies and mix well. Season with some soy sauce.

Pour in the stock and mix well. Cook until vegetables are done. Check seasoning and serve as an accompaniment to curries or stir fries such as COCONUT GINGER PRAWNS AND SQUID WITH LEMON GRASS CURRY.

GLOSSARY: WOMBOK

WOMBOK or otherwise also known as Chinese cabbage, celery cabbage, napa cabbage, tientsin cabbage or wong nga pak (Brassica campestris subsp. napus var. pekinensis) is a type of Chinese cabbage originating in China and is widely used in East Asian cuisine. In Korean cuisine, it is used in making the most common type of kim chi. The kim chi is made from WOMBOK pickled in salt, garlic and chilli.

WOMBOK has a sweet, mild flavour which is quite different to European cabbage. While the leaf blades can be slightly peppery, the thick white ribs are sweet and juicy. The inner leaves have been protected from the sun, so are particularly tender and succulent.

There is almost no end to the ways WOMBOK can be used. Its sweet flavour and crunchy texture make it perfect for use in a coleslaw, or as a change from shredded lettuce on a sandwich or hamburger. Shredded wombok is also a key ingredient in dumplings and rolls. It can also be boiled in a soup, braised in a casserole, or stir fried with other ingredients. The leaves can be used as wrappers for other foods during steaming. As it absorbs flavours during cooking, it is equally at home in a spicy meat dish or a delicately flavoured stir fry with fish or tofu.

WOMBOK has been cultivated in China since the 5th Century and remain one of the most popular vegetables in Asia. Although seeds were taken from China to Europe in the mid 1700s, the WOMBOK remained a curiosity among Europeans until the 1970s when commercial crops were grown in Israel and the Napa Valley in California.

Like broccoli, turnips and many Asian leafy vegetables, WOMBOK belong to the brassica family. WOMBOK is not a naturally occurring plant; it is thought to be a cross between a warm climate leafy brassica species (such as buk choy) and the cool climate turnip. There are tens if not hundreds of varieties, ranging from compact round barrels to long, slim cylinders.

While most varieties do best under cool conditions, WOMBOK can be grown at various times of year across Australia. They are field grown and harvested when the heads are firm and appear mature. Similar to open-hearted lettuces, the leaves can be harvested while the WOMBOK grows.

WOMBOK contain significant quantities of calcium, iron, phosphorus, and vitamins A and C. Like other brassicas, WOMBOK also contain glucosinolates. This group of sulphur compounds are widely believed to reduce the risks for certain cancers. They may also limit some factors that lead to cardiovascular disease.

Source: Wikipedia, NSW DPI, AusVeg and NineMSN

RECIPE: MIXED VEGETABLES STIR FRY WITH CHILLIES AND FISH SAUCE

A simple and nutricious way to stir fry your vegetables. Use any vegetables you like such as carrots, beans, cauliflower, wombok etc. I used buk choy, snow peas and baby corn for this version. The addition of chillies spices up the dish.


Ingredients

500g mixed vegetables
3 cloves garlic – minced
1 onion – thickly sliced – optional
4 serrano or 8 bird’s eye chillies – sliced thickly
2 tbsp fish sauce (see my GLOSSARY post on FISH SAUCE)
2 tsp light Thai soy sauce (see my GLOSSARY post on SOY SAUCE)
Veg oil

Method

Blanch any ‘hard’ vegetables such as carrots, broccoli etc in hot water for a min. Drain and refresh under cool water. Set aside.

In a wok, heat some oil and fry the garlic until golden. Add in the chillies, followed by any ‘hard’ vegetables. Fry until the vegetables are nearly done. Moisten with half the soy sauce and fish sauce. Add a few tbsp of water if required.

If using any leafy vegetables, add this now along with the remainder of the sauces and continue to fry until all vegetables are done. Lift and serve as an accompaniment to meat dishes, curries and rice.

RECIPE: STIR FRIED PAK CHOY WITH SQUID AND OYSTER SAUCE

I would have preferred to cut this veg into 3 or 4 cm lengths to make this dish but as two of my kids are fussy veg eaters, cutting the vegetables smaller makes it easier for me to ‘force feed’ them. It doesn’t compromise the taste of the dish; it just makes it slightly un-inviting, if I may say so!! Anyway, here’s the recipe which I served with COCONUT RICE, SQUID SAMBAL and CUCUMBER IN SPICY SOY SAUCE AND SESAME OIL.


Ingredients

1 large bunch PAK CHOY – leaves and stalks separated and sliced according to desired thickness (see my GLOSSARY post on BUK CHOY and PAK CHOY)
2 to 3 cloves garlic – chopped fine
300 g squid – cleaned and cut into rings
2 tbsp oyster sauce
2 tbsp light soy sauce
Salt (optional)
2 tbsp veg oil

Method

Heat oil in a wok and fry the garlic till aromatic. Add in the squid and fry for 1 min. Then, add in a couple splashes of soy sauce to ‘flavour’ the squid.

Add in the stalk part of the vegetable. Fry for a min, then add in the leaves. When the leaves have ‘wilted’ (about 30 sec to 1 min) add in the oyster sauce and soy sauce. Stir well, check seasoning, lift and serve as a veg side dish to accompany a meat dish and rice or COCONUT RICE.

GLOSSARY: BUK CHOY AND PAK CHOY

BUK CHOY (Brassica rapa subsp. Chinensis) is also known as Chinese chard, Chinese white cabbage, mustard cabbage, bai cai, and bok choy. BUK CHOY literally means “white vegetable” in Cantonese. There are hundreds of varieties of these vegetables. Some have short stems with large dark green leaves, others have longer, more slender stems with almost circular leaves.

What we call BABY BUK CHOY is not really an immature BUK CHOY, but a dwarfed variety which usually grows no more than 20cm tall. This is sometimes called “Moon buk” or “Gong moon buk choy”.

Varieties of Brassica rapa subsp. chinensis with green stems are called PAK CHOY in Australia; BUK CHOY is only used to refer to white stemmed types. BUK CHOY should also not be confused with “tatsoi” (Brassica rapa subsp. narinosa), which is distinguished by its small, round leaves and flattened rosette shape.

BUK CHOY is almost like two vegetables in one, the thick, juicy stems adding an interesting texture to a dish while the dark green leaves add a different consistency and flavour. BUK CHOY is commonly steamed, stir fried or boiled in soup. When cooking BUK CHOY, it is best to add the stems first as they take longer to cook. Slicing them diagonally helps to expose the inner surfaces which will soak up the sauces and flavours in the surrounding dish.

BUK CHOY has been cultivated for over six thousand years in China. Brassica rapa seeds have been found in jars in the excavated New Stone Age settlement of Banpo. They were a common part of the diet in southern China by the 5th century.

They were introduced to Korea, where it became the staple vegetable for making kimchi. In the early 20th century, it was taken to Japan by returning soldiers who had fought in China during the Russo-Japanese War. At present, BUK CHOY (and PAK CHOY) is quite commonly found in markets throughout the world.


PAK CHOY is really a green stemmed variety of BUK CHOY. However, it is quite different in texture and flavour; the stems are more flattened and less juicy than BUK CHOY, the leaves are more tender and the whole vegetable has a milder flavour. It is also known as SHANGAI BUK CHOY and BABY BUK CHOY.

PAK CHOY prefers warm climates but can grow under many different environmental conditions. It is increasingly common for commercial farmers to grow it hydroponically, which ensures that the stem bases are soil-free. They are naturally shallow rooted, fast growing, and need to be kept well watered.

Fresh PAK CHOY will store for up to a week in the fridge if it is kept in a plastic bag and the temperature is less than 5°C.

PAK CHOY is one of the best vegetables to include in a stir fry. Simply roughly chop the whole plant and add it to the dish near the end of cooking. Alternatively, it can be added to soup, curry or casserole. PAK CHOY plants can also be simply sliced in half and steamed, while smaller plants can be cooked whole. Drizzled with a little soy sauce and sesame oil or butter the steamed plants make a spectacular side dish to go with any meal.

RECIPE: CUCUMBER IN SPICY SOY SAUCE AND SESAME OIL SALAD

This is one of our favourite salads to accompany our meals when I cook Malaysian style dishes. It’s a change from sliced cucumber and salad and ideal should you get ‘stuck’ with a bitter or slightly mature cucumber. You may omit the chillies if you like but in my opinion, this gives the cucumber the ‘oomph’ factor. Here’s the recipe.


Ingredients

Cucumber/s
Shallots or Small red onion
Chillies – red bird’s eye chillies or cayenne is my medium of choice (around 4 for each medium sized cucumber – more if you want it spicer)
Light (Chinese style) soy sauce
Few drops Oriental style sesame oil
Spring onion – sliced fine (optional)


Method

Prepare (see my post on HOW TO REMOVE BITTERNESS IN CUCUMBERS), peel and slice the cucumber/s into half. Using a teaspoon, remove the seeds/fleshy part of the cucumber/s.

Slice the cucumber/s into half again and cut into thick pieces. Place in a small glass/ceramic serving dish. Slice you shallots (if using red onion, quarter it and slice) and chillies. Place with the cucumber. Top with sufficient soy sauce to half way cover the cucumber. Add a few drops of sesame well. Top with spring onions if desired. Toss well and refrigerate until desired. Give it a couple of stirs before serving to ensure that all the cucumber have been covered with the sauce. Use as an accompaniment to curries or spicy dishes.

NB: Do not use too large a bowl for this dish as this would mean having to use lots of soy sauce - what a waste. You may reuse the sauce, for up to three days, to make new batches of this salad.

GLOSSARY: BEAN SPROUTS

When I mention bean sprouts in my recipes, I am usually referring to MUNG BEAN sprouts (see explanation below). They are usually sold simply as ‘bean sprouts’ and are known as ‘dòu yá’ in Chinese and ‘taugeh’ in Malay/Indonesian.

In most parts of Asia, bean sprouts are stir fried as a vegetable accompaniment to a meal, usually with ingredients such as garlic, ginger, spring onions, or pieces of salted dried fish to add flavour. Uncooked bean sprouts and/or cellophane noodles (see explanation below) are used in filling for Vietnamese spring rolls, as well as a garnish for phở (noodles in broth). They are a major ingredient in a variety of Malaysian and Peranakan cuisine including Char Kuey Teow, Hokkien mee and Prawn Fritters.

Sprouts are reputed to help your digestion, immune system and improve your general wellbeing and health. Sprouted seeds are little powerhouses of vitamins packed with the live enzymes that make digesting them easy. They are alkaline so particularly help someone who is too acidic in their body or toxic e.g. a person who feels rough from eating too much junk food.Bean sprouts use to attract a bit of prejudice – in the west, it is thought that only hippies and vegetarians eat them – no disrespect meant here. In Malaysia, it is considered poor man’s food – a veg that you cook when you can’t afford the more expensive vegetables because the price of bean sprouts is dirt cheap there. You can buy a kilo of sprouts for half the price you pay here for a 250 g packet here! Go figure.

However now, it is categorised as a ‘super food’ and part of a healthy living regime. So if you have not tried sprouts before, I hope that after reading this, you will. Check out my easy stir fried bean sprouts (click on the recipe) and don’t forget to include it the next time you stir fry some noodles or fried rice.

If you want to grow your own bean sprouts, here is how you do it:

Soak 2 tablespoons of mung beans in water overnight in a larger jar. Rinse.

Cover the opening of the jar with a clear nylon stocking and secure with a rubber band.

Leave it in a sunny (not hot) position for four to five hours and then transfer the jar to a dark place.

Rinse the seed well with water each morning and afternoon for 2—5 days and repeat the preceeding process .

Sprouts are ready to eat with the sprouts are twice or thrice as long as the original seed. You may choose to let them grow longer.

Cover the lid of the jar and place in the refrigerator. They will keep for several days.

Mung bean is also known as green bean or moong bean. It is a seed that is native to India. The split bean is known as moong dhal, which is green with the husk, and yellow when de-husked. The bean is popular in Indian cuisine and is usually used to make a sweet dessert in Malaysia.

Mung bean starch, which is extracted from ground mung beans, is used to make transparent cellophane noodles (also known as bean thread noodles, bean threads, glass noodles, fen si, tung hoon, miến, bún tàu, or bún tào). Cellophane noodles become soft and slippery when they are soaked in hot water. I also use them to make VIETNAMESE SPRING ROLLS.

GLOSSARY: PETAI

Source: Wikipedia

I have been receiving quite a few e-mails from my friends with regards to some of the items I have been using in my cooking. So, I have decided to include a new category to my posting, GLOSSARY, as an attempt to give my friends and readers a better understanding of the ingredients or methods I am using in my cooking. I hope this will assist you in your cooking. For my first post on GLOSSARY, I’d thought I’d start with this unique ingredient used predominantly in South East Asian cooking, PETAI.

Source: Wikipedia

Petai or Parkia speciosa (also know as sator, sataw, twisted cluster bean, yongchaa, yongchaak, zawngtah or stink bean), is a plant of the genus Parkia in the family Fabaceae. It bears long, flat edible beans with bright green seeds the size and shape of plump almonds which have a rather peculiar smell, characterised by some as being similar to that added to methane gas.

They are an acquired taste, but are popular in southern Thailand, Burma, Malaysia, Singapore, Indonesia, and northeastern India, and are sold in bunches, still in the pod, or the seeds are sold in plastic bags. The seeds are eaten raw, grilled or blanched. They are exported in jars or cans, pickled in brine or are sold frozen. It is available at most Asian grocers.

The Petai beans or seeds look like broad beans. Petai has earned its nickname 'stink bean' because its strong smell is very pervasive. Like mature broad beans, they have to be peeled before cooking. It lingers in the mouth and body. Like asparagus, it contains certain amino acids that give a strong smell to ones urine, an effect that can be noticed up to two days after consumption. And like other beans, their complex carbohydrates can also cause strong-smelling flatulence.

The petai is said to have many healing properties such as it provides enough energy for a 90 minutes work out, a cure for depression, alleviates PMS, stimulates the production of haemoglobin in the blood and so helps in cases of anaemia, reduces the risk of blood pressure and stroke, aids in brain power, helps constipation, has a calming effect, assist in weight loss, a relief for heartburn and morning sickness..…. And the list goes on and on. For the full benefits of petai, go to KLBIOTECH.

So, are you game to try PETAI???

SOURCES:WIKIPEDIA and KLBIOTECH

RECIPE: STIR FRIED SLICED OKRA/LADIES FINGERS IN TAMARIND

I was going to put this recipe up another day if not for Jan (see her yummy site HERE) who wanted to know more about okra...So, I am posting this recipe now.

This is one of my favourite vegetables …. Actually I like nearly all veg except parsnips (which I call albino carrots) and brussel sprouts. However, it is so expensive here. We cannot get this under $8.00 a kg at any time in Canberra. One would think it is grown in soil laden with gold! BTW, Mr G has just planted some okra seeds. Fingers crossed, they grow!

Okra is also known as lady's finger, bhindi (Hindi) and gumbo. It is a flowering plant in the mallow family (along with such species as cotton, cocoa, and hibiscus). Okra is valued for its edible green fruits. In Egypt, Greece, Iran, Iraq, Jordan, Lebanon, Turkey and Yemen, and other parts of the eastern Mediterranean, okra is widely used in a thick stew made with vegetables and meat. In Indian cooking, it is sautéed or added to gravy-based preparations and is very popular in South India. In the Caribbean islands, okra is cooked up and eaten as soup, often with fish. In Haiti, it is cooked with rice and maize; it is also used as a sauce for meat. It became a popular vegetable in Japanese cuisine toward the end of the 20th century, served with soy sauce and katsuobushi or as tempura. It is used as a thickening agent in gumbo. Breaded, deep fried okra is served in the southern United States. The immature pods may also be pickled. (Source: WIKIPEDIA)

Anyway, enough of my Okra 101. This is how I make this dish.


Ingredients

½ kg okra – washed then sliced thinly at an angle. Do not slice and then wash….it is unhygienic and also, this would make the okra very slimy!
1 onion – sliced thinly
3 cloves garlic – minced
1 medium tomato – diced (optional)
1 tsp turmeric
1 tsp mustard seeds
1 to 2 eggs
1 heaped tbsp tamarind pulp – soaked in 1 cup hot water and allow to ‘steep’ before extracting the juice.
Salt to taste
1 to 2 tbsp cooking oil

Method

Heat oil in a wok. Make sure you have a lid handy. Add in the mustard seeds and cover the wok until the mustard seeds stop popping. Add in the onions and garlic and fry for 1 to 2 mins. Add in the sliced okra and mix well. Cook for I min, stirring constantly.

Next add in the turmeric, mix well and add ½ of the tamarind juice. Stir well, cover the wok and allow to cook for 1 min. Lift lid, stir well and add in the rest of the juice and the salt. Don’t panic if you see ‘slime’ from the vegetable – okras do that.

Stir well and cook for another 1 to 2 mins. You want the okra to be still slightly crunchy. Now break in the eggs, mix well to distribute the egg. Add in the tomatoes if using. Mix evenly, lift and serve with curries or dhal….yummy yum yum!

RECIPE: PORK WITH VEGETABLES (PUD PUK SAI MOO)

A nutritious and easy ‘one pot meal’, especially when you just can’t be bothered cooking a few dishes for the day’s main meal. It has nearly all your daily vegetables and meat needs. You can change the meat to suit your choice or religious requirements.


Ingredients
2 tbsp veg oil
750g pork – sliced thinly
1 red onion – sliced
3 cloves garlic – minced
3 cm ginger – sliced thinly into matchstick size
2 to 3 red bird’s eye chillies – sliced
Large handful of peas
2 large carrots – sliced thinly
½ a small head of cauliflower or broccoli – cut into florets
1 red capsicum – sliced thinly
Large handful bean sprouts
½ tin of straw mushrooms (optional)
3 tbsp black bean sauce
1 tbsp Thai soy sauce


Method
Heat oil in wok and fry the garlic, onions, ginger and pork until the pork is cooked and slightly brown (4 to 5 mins).

Add all the veg (except bean sprouts), cook for 2 mins and then add in the black bean and soy sauce. Cook for another 2 mins or until vegetables are cooked. Just before lifting, add in the bean sprouts, stir well and serve with rice.

RECIPE: STIR FRIED PAK CHOY WITH MUSTARD AND EGG

An easy stir fry to accompany any Asian style meal. You could add some diced/sliced meat such as chicken, pork or beef or seafood such as prawns or calamari. Just add your meat/seafood with the garlic and onion and follow the recipe.

Ingredients – serves 5 to 6
2 large bunches of pak choy – sliced thinly
1 onion – sliced thinly
3 cloves garlic – minced
1 egg
1 tbsp mustard seeds
Salt to taste
1 tbsp veg oil

Method
Heat oil in a wok and add in the mustard seeds, followed by the onion and garlic. Cook until the garlic is aromatic and the onion is translucent.

Add in the pak choy and mix well. When nearly cooked, add in the salt and break in the egg. Mix well, lift and serve.

RECIPE: ASIAN STYLE CUCUMBER AND PINEAPPLE SALAD

The last instalment on ways to use and serve pineapples as part of my STOP FOOD WASTE Campaign. Works well as an accompaniment to curries and spicy dishes. It helps to neutralise the heat from spices, especially chillies.

Ingredients
1 cucumber – quartered and sliced
¼ fresh pineapple or tinned pineapple pieces (juice drained if using tinned pineapple) – cut the same size as the cucumber
1 large red chilli or 2 to 3 bird’s eye chillies – sliced
1 small red onion – quartered and sliced finely
Sufficient white vinegar to cover the fruits
1 tsp sugar
¼ tsp salt
Lime juice – optional

Method
Mix all ingredients in a bowl. Check seasoning and adjust to taste. Keep refrigerated until required. Will last a day or two in the fridge (if it survives that long from the initial meal!)

RECIPE: CHICKEN AND VEGETABLES IN COCONUT MILK

I used the same recipe as the BUK CHOY IN COCONUT MILK but I used chicken instead of the anchovies. You can omit the chicken and make it into a vegetarian dish.

RECIPE: BABY BUK CHOY IN COCONUT MILK (BUK CHOY MASAK LEMAK)

Not a good dish to eat often, especially if you have heart problems or suffer from high cholesterol; but it is okay once in a while and it is a nice change to stir fries. You can use other vegetables such as cabbage, pak choy or sin qua. Just adjust the cooking time and you can also add seafood such as fresh prawns or calamari.

Ingredients
1 big bunch of baby buk choy – cut according to preference
4 to 6 bird’s eye chillies – sliced half lengthways
3 cloves garlic – minced
1 large red onion – sliced thinly
1 tsp brown mustard seeds
Big handful of dried Asian anchovies (Ikan Bilis) - soaked and drained
½ tin of large coconut milk
½ tin (or according to preference) water
Salt to taste
2 tbsp veg oil

Method
In a deep pot, heat oil and fry the anchovies for 30 secs followed by the mustard seeds, garlic, onions and chillies until the anchovies have turned golden brown. Add in the vegetables, mix well and cook for 1 to 2 mins. Add in the coconut milk and water and bring to a boil on medium heat, stirring constantly. Once it has come to the boil, lower the heat further and simmer for 1 minute. Add salt, lift and serve with sambal or deep fried fish.

Note: Do not overcook the vegetables – you still want them to be crunchy.

To make this a purely vegetarian meal, omit the anchovies.