Asian egg mixture(best in fried rice)

Eggs
light soy,  
Hondashi stock powder
drops of sesame oil

When cooking egg mixture for fried rice: Pour egg mixture into a very hot wok and cook until just brown chop it up(scramble) with spatula and set aside. You could transfer to a chopping board and cut the egg into strip but I think this way saves time and give the egg more texture(how my family does it anyway). 

Simple Asian cucumber salad

Salad shown serves 1

I did a bit of trial an error with this recipe I found this to be the most balanced in flavour.
Ingredients 

Cucumber
Soy sauce
Sesame oil
White pepper
Red wine vinegar  (optional)

1. Cut or Shave cucumber in to thin rounds.
2. Pour over soy sauce, white pepper, sesame oil and red wine vinegar and toss.
This salad is great for when you are a bit peckish or want something quick to eat.

Rethink the humble baked beans

Baked beans with canned 5 spice pork cubes

5 spice pork cubes eg. of brand my family has tried before. This one is from china. If you can find a brand that is made in Taiwan even better.(Most of there products will have haccp certifications).



This dish was created by one of my relatives near the end of the British colony days.
It is a bit like have baked beans with sausage except Chinese style. Quick and Delicious! Great when you need a extra dish on the table or something quick to go with your vegetables. A Chinese twist on a old favourite.

Ingredients(only two!)

Baked Beans in Tomato Sauce
Canned 5 Spiced Pork Cubes


1. Empty Baked Beans and Pork Cubes in to a mircwave safe dish with cover. Stir and heat for about 2 mins(heat longer if needed. Since both canned products have beens precooked they should not take long to heat through). Done!

Crab, Mango and Coconut Lettuce cups (san choy bow)

Ingredients                                                      
Cooked Crab meat
Mango Cubes
Coconut cream(Mayonaise/Salad cream could be used as a substitute)
Lettuce
Dessicated Coconut.

1. Mix cooked Crab with Coconut cream and mango cubes and set aside.
2. Grab one Lettuce cup, add Crab mixture and finish with dessicated Coconut.

Making Roti Canai / Japati / Murtabak/Roti prata

Making Roti Canai 

My first attempt at rolling out the Roti, well technically not my first but I am  sure it looks like my first. 

Getting better!

Finished!

Roti with dahl.
Recipe for Roti I used is from Charmain Solomon's book "The complete Asian cookbook" 1997 version on Page 258 called Murtabak .

I am not allowed to copy the full recipe down but here is the Basic Ingredients: plain flour , a little lukewarm water and lots of oil/ghee for kneading and resting. Rest for one hour then it is ready to be rolled and cooked. Before eating give them a fluff by clapping them between your hands(I call this action Pok Pok I think it is chinese Hokkien term/slang?) Edit: If you can find an Asian flat bread pan(for stove use) that would be best. If not the use the thinnest  pan you have(pancake pan?). 

Fragrant fried rice

Ingredients                                                      Utensils 
1 Onion chopped                                               Wok (cast iron or stainless steel)
3 Garlic cloves minced                                              Chinese spatula
Fish Sauce to taste                                                    Long chopsticks
Salt
White Pepper
Pre cooked rice using rice cooker or absorption method (cooled)
Egg mixture (season with 1 tspoon light soy,  half tspoon Hondashi stock powder, three drops sesame oil)
Meat of choice cut in to small cubes(e.g spam, bacon or beef)
Mixed frozen vegetables(carrot, corn and peas)
Grape seed or vegetable oil

1. Heat oil in wok until hot and add garlic and onion. Stir fry until translucent. Put half aside for later.
2. Add add mixed vegetables and half of the garlic and onions in wok. Stir fry until just cooked and set aside.
3. Add the rest of the garlic, onion and rice to wok .  Stir fry on medium heat for a few minutes and set aside
4. Heat 2 tablespoons of oil in wok and add egg mixture. Once egg starts to set and bubble, start chopping it up with your spatula and cook until golden brown. Set aside for later.
5 Fry meat of choice with a little oil  until just cooked and set aside.
6. Add rice to wok and all the the ingredients to the wok( including fish sauce salt and pepper to taste) and fry until fragrant. Serve on its on or with stir fried vegetables

Basic Asian pantry essentials

Soy sauce (The largest bottle available in the supermarket/Asian Grocers as you will used this a lot in Asian cooking) Oyster sauce, Hoisin sauce, Fish sauce, Sesame oil, White pepper, Coconut milk, Asian chile sauce(sweet or extra hot), Rice wine, Ginger, Shallots, Garlic, Star anise, Cornstarch and Pandan leaves/essence aka Asian vanilla (used in desserts and savoury foods).

Pandan Plant