Showing posts with label Pickled & Salted. Show all posts
Showing posts with label Pickled & Salted. Show all posts

Friday 2 August 2013

Sha Zui Fish (沙嘴鱼) with Salted Egg Yolk

Have anyone tried this Sha Zui fish with salted Egg Yolk?  In fact this is also my first time trying this and oh my God!  You couldn't believe it!  It's so delish and yummylicious!!!!  We love it so much and my girls asked me to cook again but substitute the fish with chicken meat.  Eh... good idea, isn't it?
This recipe is sourced from YumYum 50 pg 72.  So happy I can fried this fish using my Homemade Salted Duck Eggs with some minor changes.  

Ingredients : (A)
- 12 sha zui fish (marinated)
- 1/2 cup corn flour
- some oil for deep frying

Ingredients : (B)
- 1 tbsp chopped garlic
- 3 salted egg yolks (cooked and mashed)
- 1 stalk spring onion (I used 1 sprig curry leaves instead of spring onions)
Marinade : (to taste)
- salt
- 1 tbsp shaoxing wine
- 1 egg (beaten) 

Seasonings : (to taste)
- 1/4 salt
- 2 tbsp sugar

Method :
1)  Marinate fish for 15 minutes.
2)  Coat marinated fish with corn flour.
3)  Deep fry (I shallow fry) in hot oil until crispy and golden brown.  Dish up and drain.
4)  Leave 1 tbsp oil in the wok and saute garlic and mashed salted egg yolk until it bubbled.  Add curry leave and stir fry.

5)  Return the fish to the wok .  Season with salt and sugar.  Stir and mix well.
6)  Serve with steamed rice.
Add more curry leave if you love crispy curry leaves.  I regretted I didn't add enough curry leaves.
We finished everything and my girls even fought for the crispy curry leaves.  
Do enjoy and have a great weekend ahead :)

I am submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kidsmy little favourite DIY and hosted by Baby Sumo of Eat Your Heart Out

I'm also linking this post to September 2013 Cooking With Herbs Blog Challenge hosted by Lavender and Lovage.

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Thursday 1 August 2013

Homemade Salted Duck Eggs

Do you like salted duck eggs? I DO!!!! I love salted duck eggs and just give me a plain porridge or any porridge with salted eggs, I am in seventh heaven!!!!! Besides that, I like to use salted eggs in whatever savoury dish I can think of. I am really crazy over salted eggs and would go even crazier if the super bright orange red yolk is oily! It has this buttery taste! As far as I know, since my childhood days, my mum had been making salted duck eggs using the brining method. This homemade salted duck egg is as per my mum's step-by-step instructions.
My eldest daughter only eats the white egg but not the yolk! Good news to me!!! So every time I will eye her egg yolk and she will happily pass it to me.

The cutting is not perfect as I cut it while it's still hot.  Overall the taste is perfect :)

Step-by-Step Instructions  :
1)  Choose 10 fresh duck eggs.  If possible, try to get those greenish in colour as they are more flavourful and fragrant.  It's very difficult to get it in KL.  However, whenever I go back to my hometown in Perak, I would try to get it from the wet market.

2)  Use a damp cloth to clean and wipe away the dirt.  My mum repeatedly reminded me not to soak it in the water.

3)  Put 350gm coarse sea salt into a pot.  Add 2 liter of water and boil over medium heat. Occasionally stir and boil until all the salt is dissolved.  Leave it aside to cool.
4)  Arrange cleaned eggs in a glass jar.  

5)  Slowly pour the brine into the jar and make sure all the eggs are fully immersed and  close the lid.   Keep it in a cool dark place between 18 to 21 days or longer depending on how salty you want the eggs to be.
7)  After all the eggs have been harvested, do not discard the brine.  It can be recycled for a 2nd batch of homemade salted eggs!
8)  Boil salted eggs as you boil the normal hard boiled eggs.  It takes between 10 to 15 minutes. 
9)  Let it cool before cutting the eggs.  Otherwise, your egg yolks would look messy just like mine!  I was a bit impatient and cut it when it hadn't totally cooled off :(
Homemade Salted Duck Egg is so much better than the commercial salted eggs.  It's easy peasy.  So why not give it a try if you also love salted eggs?

I am submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kidsmy little favourite DIY and hosted by Baby Sumo of Eat Your Heart Out


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Monday 25 March 2013

Stewed Pork Belly with Mui Choy (梅菜)

Mui choy is preserved mustard green.  There are 2 types of mui choy; salted and sweetened.  Do not underestimate this humble mui choy.  It is very delicious and you can prepare it anyway you like, be it steamed, braised, stewed or even for soup.  Most Chinese like to prepare it with pork or chicken depending on their preferences.
Stewed Pork with Mui Choy is a very common and popular dish among Chinese.  It is easy to prepare and yummy.  You can substitute pork with chicken and it is still yummy.

Ingredients :
- 1 strip of pork belly (washed, blanched and cut into bite sized, marinated with seasonings)
- 1/2 bowl salted mui choy (washed, soaked for abt 40mins to 1 hr, washed and cut)
- 1/2 bowl sweetened mui choy (washed, soaked for abt 30mins, washed and cut)
- 2  thumbsized ginger (crushed)
- 1 whole garlic (crushed)
- 3 shallots (chopped)

Seasonings for marinate : (to taste)
- salt
- soy sauce
- caramel sauce
- sugar
-1 tsp cooking wine (optional and not for marinate)
Method :
1)  Heat oil in a wok and saute ginger, garlic and shallots until aromatic.
2)  Stir in pork belly and mui choy and keep stirring for about 2 minutes.
3)  Add enough water, cover and cook at high heat for 5 minutes.
4)  Turn the heat to low and stew for about 40 minutes.
5)  Add cooking wine (optional) and mix well.
6)  Dish up and serve with steamed rice or Teochew porridge.

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Friday 22 February 2013

Simple Steamed Chicken with Chinese Sausage (lap cheong)


This is a simple and delicious dish.  



Ingredients :
- 2 whole chicken thighs (washed and cut into bite sized and marinated)
-  2 Chinese sausages (removed the casing/peel and sliced)

Marinate : (to taste) There is no exact measurement in my recipe as I cooked according to our taste
- ginger juice
- garlic (finely chopped)
- soy sauce
- salt
- homemade red glutinous wine/rice wine
Method :
1)  Marinate the chicken for 30 minutes or more.
2)  Add Chinese sausage on top of the chicken.
3)  Steam at high heat until chicken is cooked.  As I used free ranged chicken, it took longer to cook,  about 25 minutes.
4)  Serve hot with steamed rice.  The gravy itself is so yummy with rice.

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Tuesday 22 January 2013

Snake Gourd (Pudalankai) Stir Fried with Salted Egg (Meatless Recipe)

Snake Gourd (or) Pudalankai (Tamil) is an excellent vegetable that can be used for an instant curry.

Health Benefits of Snakegourd (source : http://www.vegrecipes4u.com/health-benefits-of-snakegourd.html)

The health benefits of snake gourd are rather interesting. Snake gourd juice and leaves are often recommended by experts in natural and alternative medicine for treating some common ailments and problems. Snake gourd is mentioned in ancient Ayurvedic texts for its medicinal properties.


The snake gourd plant (trichosanthes anguina) is a tropical creeper and is usually grown over wooden lattice frames, and the gourds dangle down from a canopy of leaves. Snake gourd (also known as potlakaya, chichinda, padwal in Indian languages) is so-called because it looks like a snake, and can grow anywhere from a foot to six feet in length, sometimes curling in on itself if not stretched out with a stone (or other weight) tied to the end while it's growing. 

Belonging to the cucurbit or cucumber family (pumpkin, bottle gourd, ash gourd), snake gourd is widely grown in India, Sri Lanka, China, Thailand, Nigeria, as well as Australia.

These days a smaller variety of snakegourd is cultivated and widely available in India and in Indian grocery stores in the US. The pale green or dark green with light striped gourd, is bland, or has a slight sweetness, and is absorbent and cooks easily if tender and fresh.

Snakegourd is quite a popular vegetable in Indian cooking. It's rather bland taste makes it ideal for use with different spices. In North India, snakegourd is usually cooked in dals (lentil soups), while in South India, snakegourd is used in dry and gravy curries, soups, and raitas.

Snakegourd and Health Benefits
According to experts in natural remedies, snake gourd juice has been found effective in treating dandruff. The juice should be massaged into the scalp. This is an easy home remedy for dandruff.

Snakegourd leaves have been found useful in jaundice (hepatitis). An infusion prepared by boiling snake gourd leaves in water combined with an infusion prepared by boiling coriander seeds is given to treat jaundice.

Snake gourd-leaf juice has also been found to be useful in treating palpitations (irregular heartbeat).

Like other gourds such as bottlegourd and ridgegourd, snakegourd is very high in water content and has a cooling effect on the body, hence this summer vegetable that nature provides in such a timely manner helps in handling the summer heat.

Because of its high water content, snakegourd is low in calories, fat-free but filling, and great to include in weight-loss diets.

Snakegourd also contains a lot of fiber which can help keep your digestive tract healthy. The fiber is also helpful for those with diabetes.

Snakegourd is a good source of minerals like magnesium, calcium, and phosphorus.

For more info on snake gourd, have a look at the link here : http://www.vegrecipes4u.com/health-benefits-of-snakegourd.html

Recently, I chanced upon a snake gourd recipe from Wendy and this gives me an idea to cook it with egg. However, I stir fried it with salted egg and it is so yummylicious...  Thanks Wendy!

Ingredients :

- 1 snake gourd (skin brushed, cleaned, discard the centre seed and sliced)
- 2 eggs (mixed with salted egg)
- 1 salted egg 

- 1tsp of dried shrimps
- garlic
- salt and soy sauce to taste
- cooking oil


Method :

1) Heat oil in a wok and saute garlic and dried shrimps until aromatic.

2) Stir fry snake gourd until soft.

3) Then push the snake gourd to one side and add the egg mixture.

4) When the egg is half set, mix the snake gourd with the egg and stir.

5) Season with salt and soy sauce.

6) Serve warm.



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