Have you tried scrambled eggs with asparagus or asparagus omelet? Let me tell you, it is delicious. I happened to discover it by accident three plus years ago when I was trying to finish few asparagus left in my refrigerator. Now, I used it often to fry eggs. Try my omelet recipe here.
Ingredients:
Asparagus, about 10, chopped
8 large shrimps, cut into small pieces, 4 in 1
1/2 carrot, chopped
2 cloves of garlic, chopped
1 cup of chopped cilantro (optional)
3-4 large eggs, beaten, season with soy sauce and white pepper
1 tsp. chicken stock granules
Oil for cooking (olive or canola)
Method:
1. In a wok, heat up some cooking oil. When heated, add in garlic, fry a little while, add in shrimps. Cook until shrimp is almost cooked, add in chopped asparagus, carrot and chicken granules. Stir-fry until asparagus is cooked.
2. Add chopped cilantro (if used) in the seasoned beaten eggs, mixed well. Pour it on top of the asparagus and shrimps in the wok. Stir fry the eggs and mixture together until eggs are cooked. Serve hot.
We loved this dessert. When the sweet potatoes is on sales in the supermarket, I will buy some to make this dessert for my family. It is like killing two birds in one stone. I get to enjoy the Chinese brown sugar with ginger drink with the super food sweet potatoes! I will cook a big pot and enjoy it for couple of days. A small bowl for afternoon snack and another one after dinner. Ha! I think I will gain a pound or two whenever I cook any Chinese dessert. :P
Ingredients:2 sweet potatoes, cut into cubes
1 cup tiny size sago (sago pearls, available in Asian store)
6 slices of thinly sliced gingers
Chinese brown sugar to taste
Water to cover double the amount of sweet potatoes
Method:
1. Rinse sago under water. Heat a saucepan with water, more than triple the amount of sago and let it boil. When boiled, add in sago and stir to separate. Turn the heat to low and let it boil for 10 minutes. Then, turn the heat off, cover the saucepan and let the sago to continue to cook for another 15 minutes. It should turn transparent after this. Rinse the sago in a fine large sieve under cold running water to separate them. Put on a bowl and set aside.
2. Boil another pot of water until boiling. Then, add cubed sweet potatoes and ginger slices, turn the heat to low, cover and let it simmer for 20-25 minutes or until the sweet potatoes have soften (test with a fork). Then, add in Chinese brown sugar to taste. Stir until sugar dissolved, turn the heat off and add in sago pearls, give a little stir. Keep leftover in the refrigerator, it is nice eaten cold too.
I think all Malaysian adore this dish. It is served in almost all restaurants and we could never get tired of it. Kangkong is also called water convolvulus and it has an empty filling so Chinese called it 空心菜. I love to cook this dish in my short-cut version. So, sharing with you my short-cut version with ingredients easily available at the Asian supermarket.Ingredients:
A big bunch of kangkong, pluck the leaves, discard the stem. Wash in water 2 times and rinse dry.
2 shallots, chopped
1 tsp. belacan powder
2-3 Tbsp. Shrimp Paste in Soy Bean Oil, product of Thailand
1 tsp. Fish sauce
A little sugar
1/4 cup water
Oil for cooking
Method:
1. Heat oil in a wok. When heated, add in shallots, shrimp paste and belacan. Fry until fragrant, then add in the kangkong. Fry until kangkong reduce in size and soften. Add water, season to taste with fish sauce and sugar and stir-fry well.
2. Dish out and enjoy! The above dish is kids friendly. If you like it spicy, add chili padi, chili paste or sambal for the extra kick.
This is one of Malaysian favorite dishes. I love eggplant stir-fry with ground pork and in spicy chilies. Yet, my hubby dislike the taste and texture of eggplant, thus I haven't bought an eggplant for ages. However, recently while reading Rita's blog, she mentioned that to soften her eggplant, she just sprinkle it with some olive oil and salt and bake it in the oven. Now, why I haven't thought of that? I used to stir-fry the eggplant in oil to soften it and found it very oily because the eggplant will soak up all the oil. But with the new knowledge, I went to buy an eggplant. I had this dish for two days and it was yummy! 
Ingredients:
1 Japanese eggplant, slice thinly and arrange on a aluminum foil lined pan. Then, sprinkle with olive oil and sea salt. Use your hands to mix well and bake in preheated 400'F for 10 minutes. Set aside to let cool.
1/4 lb. Ground pork
1/2 red onion, chopped
Canola oil
Seasonings:
LKK oyster sauce, about 2-3 Tbsp.
Delimas crispy prawns chili, about 2 Tbsp.
A little sugar, about 1 tsp.
Method:
1. In a wok, heat up some oil. When heated, add in red onion. Fry until slightly soften, add in the ground pork. Fry until pork is no longer pink. Add in soften eggplant. Stir-fry well and add in the seasonings.
2. Add a little water (1/4 cup) if needed. Stir well and dish out to serve.
Note: Delimas crispy prawns chili is the same as Tean Gourmet crispy prawns chili.
This is definitely my East Meets West dish. I loved to buy canned tuna when it is on sales and keep it in my pantry. Canned tuna is high in omega 3 fatty acids and store well so it is one of the canned foods that I loved to keep in my pantry. Nai Pak is an Asian green that only available in Asian supermarket. I loved to buy this veggie for its vibrant green color leaves. This can be easily served as one dish meal with some brown rice for a healthy and nutritious meal. Looks kind of messy and not as appetizing isn't it? But trust me, it tasted good.
Ingredients:
Nai Pak, separate the leaves, wash individually when soak in water, rinse again under water, cut off the bottom part. About a big bowl.
1/2 medium carrot or 1 small, cut
2 cloves of garlic, chopped
1 chunk white Albacore tuna in water, drained
1/2 cup water
Salt to taste
1 tsp. Chinese chicken stock granulesCanola oil for cooking
Method:
Heat your wok with oil. When hot, add garlic, fry until slightly brown, add in nai pak and carrot, fry until nai pak soften, add water and stir-fry well. Add in albacore tuna, salt and chicken stock granules. Stir-well and serve hot.
This is the cookie I invented while making my green pea cookies. While making that cookies, I remembered I still have half a bottle of dry roasted Edamane in my pantry. This is definitely a great way to finish my roasted Edamane as this cookie is delicious, way better than munching the roasted Edamane alone. This is an Asian Chinese style cookie. The cookie is very delicate and when you bite into it, it is crunchy with bits of Edamane and yet it has the melt-in-the-mouth feel. Sooooo good! Now, I am going to use my unfinished roasted Edamane to make this delicious cookies, it will make such a great gift for my healthy friend too. If you love dry roasted Edamane, you will love this cookie, go ahead give it a try! :) My girls and I totally loved this cookies.
Ingredients:1 1/2 cups lightly salted dry roasted Edamame
(A)
1 cup all-purpose flour
3/4 cup icing sugar
(B)
1 tsp. pure vanilla extract
130ml canola oil
Method:
1. In a food processor, process the dry roasted Edamame until fine. Pour into a big glass bowl.
2. In the big glass bowl, add (A) and stir with a spatula until combined. Then, add (B) and mix with your hand until a dough is formed or stick together when squeeze with your palm. Use a small cookie scoop and scoop even sizes of cookie dough on parchment paper lined baking sheet about 1/2 inch apart. After that, flatten the cookies with a fork in a circular motion like picture above.
3. Bake in preheated 350'F oven for 12-13 minutes. Cool on wire rack completely before storing them in an air-tight container.
~Yield about 31 cookies with the small cookie scoop. This recipe can easily be double to make more cookies.
