Once I discovered a veggie, I went crazy with it. If you are my avid reader, you should have noticed that a new veggie in my blog has surfaced. That's right, that's Asian mustard green or gai choy. I have been in love with this veggie and have been buying it and thus have been cooking it and thus the sprout of gai choy recipes in my blog. A dear reader of mine provided me with this great idea. She left in my comment that her mom used it to fry rice and the thought of fried rice with gai choy hasn't left my mind ever since. I could have tasted it in my mind how delicious it is going to be and determine to make my own.
Bought some flat rice noodle (kway teow/ hor fun) and decided to cook something different with it. Instead of the usual Penang fried kway teow or the Chinese style beef hor fun, I wanted something unusual. Since I alway have a bottle of LKK black pepper sauce in my refrigerator, I thought the combination would be great. So, I stir-fried my first kway teow in black pepper sauce.
As I prefer crispy and crunchy cookies, I played around with the recipe again. This time I added the crushed candy cane into the cookie dough and baked it together. I liked this version better, it's hard and crunchy with the burst of mint each time you bite into it. Me and my girls loved it. Of course if you don't have any candy cane on hand, you can omit it. It is optional since pure peppermint extract is added. If you are brave enough to try this, feedback to me ya. :-)
My hubby bought back a stir-fry radish cake with eggs for dinner the other day from Denver along with salt and pepper pork ribs and fried rice noodle. Needless to say we couldn't finish the radish cake. For the picture above, I already cut the radish cake into smaller pieces. It came in big square pieces like those served in a Dim Sum restaurant. Frankly this radish cake with eggs was a bit bland to me. It seem like it has more rice flour than radish in the mix.
I love fry radish cake with chai por (sweeten turnips) and in dark soy sauce so I prepared the above for lunch the next day. I added red bell pepper, green onion and garlic. I didn't add any egg because it already came with eggs. What a great way to turn something bland into something delicious ya?
We loved sweet potato leaves and I often buy this so that we have a variety of green vegetables to enjoy. This is a dish similar to what we ordered in Malaysia and I realized that this simple stir-fry can be equally delicious. Something so simple can be so tasty! Stir-fry with sambal belacan is not the only way to enjoy sweet potato leaves, even though this is the most popular method. I noticed that an easy stir-fried with garlic can be equally divine from my recent trip home. Evy especially loved this and said this is her favorite veggie dish. If you haven't tried this method, DO TRY! I'm not kidding you, it's delicious!
My pot of Singapore curry laksa with fried tofu puffs (tau fu pok). The difference between a Singapore laksa and Malaysia laksa is Singapore laksa has dried shrimps in it. Both are coconut based curry made with grinded spices and chillies. If you think I made it from scratch, you are dead wrong. Hahaha... Come on, with the convenient of premix paste available which taste about the same or better than the home cook one, why should I trouble myself? Furthermore, this ready made paste is ready in 5 minutes. This time I used the Dancing Chef's Singapore Curry Laksa paste which is much cheaper than the other brand.
I served mine with fried tofu puffs, fried fish balls, fish balls, tofu fish cakes and bean sprouts. Top it with my homemade chili in oil.
Wow, my chili is so spicy! A yummy bowl of curry laksa is ready for dinner. Of course, you can add shrimps, chicken slices and hard boiled egg if you want to. I would love to share this dish with Presto Pasta Night . Presto Pasta Night was created by Ruth from Once Upon a Feast. This week host is The Food Hunter's Guide to Cuisine. Please hop over on Friday to see the round up.
