Simple Cooking Ideas

Salted duck’s eggs are best eaten with plain white rice, rice congee or soup. Here I use salted duck’s eggs prepared in a nyonya style pickle. As the eggs are saltish , you can keep in the refrigerator if cannot finish. This recipe serves 3 to 5 persons.

Ingredients:

5 salted ducked’s eggs, boiled and shelled
2 cucumbers seededand cut to pieces
1 carrot, peeled and cut into strips
2 green chillies , slit
2 red chillies, slit
1 cups vinegar
6 cloves garlics, peeled and sliced
Salt and sugar to taste
1 teaspoon tamarind
4 tablespoon cooking oil
2 tablespoon olive oil
1 tablespoon mustard

Spices for grinding:

5 dried chillies
1 piece tumeric
1 tablespoon coriander seeds
1 teaspoon jintan puteh seeds
1 piece roasted belacan
1 piece sliced ginger
10 shallots

Method:

Dissolve tamarind in vinegar, discarding the seeds. In a pot, heat oil and fry ground spices till fragrant. Stir in salt, sugar and carrots. Keep stirring for a minute. Then add in the eggs, tamarind mixture and mustard. Remove the heat to cool. Stir in the cucumbers, chillies and sliced garlics. Allow to stand for several hours in a cool plce
before eating.

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Eggs. You just cannot live without eggs. Even on the worst of days when you do not like to eat anything but your stomach protests, all you need is an egg. Eggs can be prepared to taste in many ways, depending on how you cook. Here is a simple omellette using salted turnip called “choy poh” in Cantonese.

Ingredients:

5 grade A eggs
300 gm salted turnip(choy poh), soaked
100 gm small shrimps, shelled
1/2 teaspoon ikam bilis stock
1 tablespoon cooking oil
1 tablespoon sesame oil
salt and pepper to taste

Method:

Soaked choy poh for 30 minutes, then drain. Mix all the eggs, choy poh, shrimps and ikan bilis stock in a mixing bowl. Add salt and pepper to taste. In a non-stick pan, heat cooking and sesame oil together until hot. Pour in the mixture and smoothen over the top. Simmer on low heat to cook through. Cover the pan and cook til the mixture is firm and seperate from the pan. When the underside is golden brown, flip over and continue cooking till brown.

I use threadfin or kurau to cook this soup. You may cook this soup without oil. Just omit

browning the garlic. You can boil the bones and head first after seperate the flesh, so

that the soup is tastier.Use more ginger if you do not like the fishy smell.

Ingredients:

500 gm threadfin fish fillet
1 tablespoon chopped garlic
1 big onion cut into wedges
1 small piece ginger
2 tomatoes cut into wedges
2 teaspoon fish sauce
1 teaspoon soy sauce
Garnish with chopped spring onion and Chinese celery

Method:

Heat 1 tablespoon oil in a pot and fry the garlic till fragrant. Pour in about 2 litres of

water. Add the onion and ginger and also the bones and head. Bring to boil. Simmer till

the onions are fairly soft. Add the fish slices and tomatoes. Simmer until fish fillet is

cooked. Season with fish sauce and soy sauce. Garnish with chopped spring onion and

Chinese celery.

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Vegeatbles suitable for cutting into julienne are cabbage, carrots, green or red pepper and

celery are a good combination. It is easier to eat and crunchy to taste. Do not over cook

them. I use Maggie concentrated chicken stock which I bought from super market to enhance

the flavour.

Ingredients:

50 gm white cabbage
50 gm carrots
50 gm green pepper
50 gm celery
2 tablespoon peanut oil
1 tablespoon crushed garlic
1 sliced fresh ginger, cut finely
1/2 cup chicken stock (prepared from concentrated chicken stock)
salt, sugar and pepper to taste
1 teaspoon soy sauce
1 teaspoon coronflour with a little water to mix

Method:

Carrots, green pepper and celery are cut julienne and put a side.

Heat wok until very hot, Add oil and fry the garlic and when golden, discard it. Add the

ginger, the stock and the vegetables. Stirrring and tossing them about for 2 minutes and

add the mixture of cornflour and soy sauce into the boiling mixture. Lower heat and add

salt, sugar and pepper to taste. Turn into a heated dish and serve hot.

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