Showing posts with label vegetables. Show all posts
Showing posts with label vegetables. Show all posts

Wednesday, June 26, 2013

Acar Awak /Penang

Acar is a kind of pickle vegetable which can be found in wet market, hawker stall or restaurant, especially Nyonya restaurant.

Every Chinese New Year, my sister will make this acar awak and acar chilli. Yes, you heard me , CNY only....haha. And I love it very much.

I didn't realized that my sister acar is acar awak until Wendy post it on her blog.Well, I guess Northern Nyonya and Southern Nyonya has a quite similar taste bud.....huh!?

We are not a fan of long beans, so I reduced it, and added more cabbage.
Here's the recipe from Wendy , with a slightly modefication


Sambal Paste:
15 gm dried chillies ( 15 pcs) , seeds removed and soaked til soft
100gm shallots
4 cloves garlic
15 gm galangal
10 gm turmeric
2 lemongrass
3 candlenuts

Grind all the above ingredients to a paste. Set a side.

600 gm cucumber + 1 tsp salt
300 gm cabbage( I added more)
150 gm carrots
150 gm long beans ( I reduced it)
200 gm pineapple ( I used whole pineapple)

Core the cucumber and cut into thick sticks.Salt it and let it sit as you cut the other vegetables.
Peel carrot and cut thick stick same length as cucumber.
Rinse cabbage and cut or tear cabbage leaves into fairly large pieces.
Break/cut long beans into similar length with other vegetables.
Cut pineapple into small pieces.
By now, the cucumber should have softened. Rub and squeze the cucumber to release the juices and rinse with water.
After these steps Wendy sun dry them, which I didn't do , due to the hazing weather.

Blanching Liquid:
300 ml water
300 ml rice vinegar
1 tsp salt
1 tsp sugar

Heat the blanching liquid until boiling, add in the vegetables by portions. Dish up and drain.

2 tsp salt
100 gm sugar ( I used 150 gm)
40 ml vinegar

For Sprinkling:
150 gm skinless peanut ( crush)
30 gm toasted sesame seeds

Heat about 1/2 cup oil in a wok.
Saute the sambal paste until it turns almost dry and looks glossy.
Add in salt,sugar and rice vinegar and bring back to a boil.
Put in blanched vegetables, peanut and sesame seed.
Toss well for a few second and turn off the heat.
Transfer into a cleaned container( preferably glass or stainless steel)and let it sit for 12 hours at room temperature.Keep it chilled after that.

I am submitting this post to Malaysian Food Fest Penang Month hosted by Alan of Travellingfoodies


Thursday, February 9, 2012

Squid with Snow Peas

1 squid , about 400gm
Some snow peas, cut into half
Carrot, cut into flowers
1 stalk green onions
2 cloves garlic, smashed

2 tbsp soy sauce   
1 tbsp sugar
1 tbsp black vinegar
2 tsp cornstarch
4 tbsp water

Clean the squid , and cut into pieces.
Blanch squid in boiling water for about 30 sec. Dish and drain.
Heat up 2 tbsp oil, stir fry garlic, until aromatic.
Add in green onion ( white part only) , carrot and snow peas, cook until the veggies are cooked.
Add in green onion( green part) , stir fry and add in sauce.
Lastly add in cooked squid, cook over high heat , until the sauce thickens.( if the sauce too thick, add more water)
Dish up and serve with white rice.

These photos was taken when we were in Taiwan Dec 2011....

These are all about duck, you can find duck neck, gizard, blood,feet & etc......
These are sweet potatoes-fries, Taiwan version of french fries...

Friday, October 28, 2011

Stir Fry Baby Spinach With Wolfberries

This dish was super duper easy, and yummy too. You can use spinach, but I prefer baby spinach,it's softer and smooth .You can add more water if you like it more soupy.No MSG nor sugar added, cos the natural sweetness from wolfberries were enough.

A bunch of baby spinach
2 clove garlic, smashed
1 - 2 tbsp wolfberries
Salt to taste
1 tsp cornflour 
1 tbsp water
1/2 cup water
2 tbsp oil

Wash the baby spinach and wolfberries.
Mix cornflour and 1 tbsp water.
Heat oil, add in smashed garlic,fry until fragrant.
Add in spinach, stir fry.
Add in water, cover and cooked let it boils.
Thicken with cornflour water.
Lastly add in wolfberries.
Dish up and serve.