Beansprouts with Chinese Sausages and Egg 腊肠蛋炒牙菜

I loved to cook this when I was a teenager. It was easy and yummy.

Some people pick the ends of the sprouts to make the dish look more presentable. For me, I can't be bothered about it. It's not that they are inedible.

It's quite a no brainer dish, just go with your heart, as much of everything as you like :)
Add in some sliced chilli if you like it with some heat.

Gobi 65 - Flowers #3

Gobi 65 is a popular fried cauliflower dish from India.

Actually I didn't know of this dish until I stumbled upon it while searching for other things. I read up a few recipe and found that all of them varied greatly from the type of spices and the type of liquid used to bind the rice flour together. Or some just used cornstarch. So, I guess, there are no fixed rules to it, as long as it's a crispy fried spiced caulifower. Kindly correct me if I am wrong.

I posted a recipe last 2 weeks making Gobi 65 with leftover marinade from the almost tandoori like, Yogurt Spiced Wings. But this is a from scratch recipe.

Tofu Stuffed Pumpkin Blossoms - Flowers #2

Squash blossoms recipes are common on the internet. And they are usually stuffed. To me, why not I eat pumpkin blossoms too and a quick search on the internet confirmed that it is eaten as well.

As some of you might know.. I am currently contributing to Nourish! Mag. Not sure how long this will last but just taking every moment of it with joy. This is one of the featured recipes.

Actually I made these before the magazine and I decided on a pumpkin series theme, but since the boss liked my pumpkin flower recipe, then the rest followed. I did a series on how to eat the whole pumpkin, from leaves, seeds, fruit and of course the blooms.

Fly Head Stir Fry 苍蝇头 - Flowers #1

Fly swatters, keep at bay. Don’t worry.

There aren’t any Drosophilas  used here. Nothing flies or has wings in this recipe. That is unless the pig can fly, LOL.

Fiddlehead Fern Salad~ Kerabu Pucuk Paku- Penang MFF #4

My hubby's aunt has a favourite Penang nonya restaurant in SS2 Petaling Jaya and we dine there quite often together with her. One of the dishes that she always orders is this "kerabu pucuk paku"

Actually I didn't plan to cook this for MFF Penang, but that fateful morning..... after a hot spell, came the rainy days and the wet market was once again selling fern shoots and that morning's collection was utterly beautiful! Sometimes, they look matured and skinny but not this morning... it was fat and young, not too young that it's super slimy, but just perfect! I totally cannot resist and quickly bought everything I needed for this dish.

Fried Daylily Buds 炸鲜金针-MFF Pahang #7

The last of MFF Pahang entries, I think.

Fried daylily buds is a street food that you can find at Brinchang Night Market in Cameron Highlands.

Local produce are being fried in batter like tempura and eaten as snacks. Oyster mushrooms and daylilies and sometimes I see strips of sweet potato too. There might be new varieties of fried vegetables now as it's been years since I last went. Before I had Lyanne, we do go there very often, few times in a year. Sometimes we just drive up for tea and then drive down hill.

Beetroot Tofu Salmon Parcels with Brocolli Xmas Tree - Red/Green Week # 3

I wanted to do a Brocolli Xmas Tree, but has been contemplating between Chinese style or Western style.
Not until Mike's relatives came back for the weekend, and I'm hosting them a dinner did I finally decided on how to do it.

It'll be Chinese style :)

Broccoli Cheese and Salmon Soup - Brassica Trio # 2

This is one very very very delicious soup.

I wanted to try making broccoli soup, and it so happened that I have a salmon steak in my freezer. Salmons are very sweet. They make everything they swim in (well, they’re dead in the pot of course) extra tasty, extra sweet. And when my hubby saw me use the salmon he told me to buy few days back in the soup, he said, “Then what porridge shall I eat later??”. Haha, he intended the salmon to be for his favourite porridge, his salmon seafood congee.

There was no need to throw in any stock cubes or anything. It’s very very very flavourful on its own. With each spoon that my MIL downed, “Oh, this is fattening, but this is good. “ and took seconds and thirds. Hahahaha!!! She was surprised that my FIL the veggie hater, finished his bowl of broccoli soup too.  It’s good to puree veggie and hide it in his diet.

 This soup has cream, butter, cheese…. Fat fat fat!!! But then it’s what makes me love this soup even more. *evil grin*

Come on, I don’t drink this type of soup even once a month, ok!

Broccoli Cheese and Salmon SoupRecipe refered to get the general idea: Kitchen Bitch  Major modifications made my WendyywyServes: 4-6 depending on portion size

250gm salmon (1 large steak)
4 cups water
500gm broccoli(2 heads), stem peeled and chopped, florets cut small
2 Tbsp butter
1 onion (about 100gm), chopped
2 cloves garlic, sliced
Salt and generous amount of pepper
¾ cup cream
1 heaped Tbsp all purpose flour +1/4 cup water
3 slices of cheddar cheese

1. Bring water to a boil and put in salmon steak, turn heat to low and let it simmer for 10 minutes, lid covered. Turn off the heat and fish out the salmon. Let the salmon cool down for flaking later. Save the broth, do not discard it.
2. In another pot, on medium heat butter until melted and put in garlic and onions and cook until translucent. Turn heat to high
3. Put in broccoli stems and cook for 30 seconds and then put in the florets. Cook until the broccoli is well coated with the butter and smells good
4. Pour in half of reserved salmon stock and bring to a boil. Let it simmer for 2-3 minutes after it has boiled, until the broccoli is tender, but not mushy.
5. Let it cool down for 5 minutes before you blitz it with an immersion blender or a jug blender. If using jug blender, make sure you have an opening in the lid, if not it’ll pop open when you turn on the blender and everything will be in a mess.
6. Meanwhile, flake the fish. Be careful and remove all bones, especially the “side” bones
7. Bring blended soup back to a boil, add in balance of salmon stock. When it has boiled, add in cream.
8. Thicken it with flour mixture and season the soup with salt and pepper.
9. Put the flaked salmon back into the pot and turn off the heat. Put in cheese slices and stir to melt.

Gunfire Celery 炝炒芹菜

Haha!!! Caught your attention?

The name is a direct translation from the site I got this recipe from, 炝炒芹菜
I could translate it into Gunshot celery, Gun fried celery, Pistol celery, Rifle celery.. but my favourite is Gunfire celery :)

Very easy to do, and the secret ingredient is Sichuan / Szechuan Peppercorn
I didn’t cook as much celery as the original site, but maintained the rest

Serves 4
300gm celery, trimmed and sliced
2 cloves garlic, smashed
5 Sichuan Peppercorns
2 Dried chillies, seeds removed, cut into 3 pieces each, rinsed at least half an hour before use
1/2 tsp salt
2 Tbsp oil
Few tablespoons of water

1. Heat wok until very hot. Put in salt and Sichuan peppercorn. When salt jumps, put in oil.
2. Put in dried chillies and garlic. Fry until garlic is golden. (Must be quick, if not the chilli will burn)
3. Put the celery and toss for about 30 seconds. If celery seems too dry, put in some water around the wok, not onto the celery.
4. Toss for another 30 seconds if you want the celery to be crunchy and longer with more water if u want it softer.
5. Dish up and serve.