Braised Narcissus Pork Trotters Bee Hoon/Rice Vermicelli (猪脚米粉)

I have been quite busy lately and when it's time to prepare meals for my family, I go for the simplest and the easiest way; without having to cook few dishes. It would usually all-in-one pot dish or just one-dish meals. I usually serve noodles or bee hoon (rice vermicelli) when I am busy or just for a change.

Braised Pork Trotters Bee Hoon is one of our favourites.  I am sure most Chinese families have been eating this since their childhood days and I am no exception.  It's so easy to prepare and yummylicous too.  I remember Phong Hong's Braised Pork Trotters Bee Hoon which I came across recently and decided to follow her recipe.  In fact, it's more or less the same, except that my way of cooking has added ingredients such as shredded mushroom, bird's eyes chilies (cili padi) but minus the fish sauce and Chinese Cooking Wine.  Do hop over to Phong Hong's blog and you will be drooling over her yummy pics.  So, this time, I practically follow her recipe with some very minor changes.

Ingredients :

- 1 packet bee hoon
- 2 cans Narcissus pork trotters with mushrooms
- 1 bunch of choy sum
- 6 cloves garlic (chopped)
- Cooking oil

Sauce ingredients : (to taste) - Mixed and stir well
- 1 tbsp dark soya sauce
- 2 tbsp light soya sauce
- 1 tablespoon fish sauce
- A dash of Chinese cooking wine (Hua Tiao Chiew)
- Hot water (enough to braise the bee hoon)

Method :
1. Rinse and soak bee hoon in water until softened. Drain and set aside.
2. Heat up oil in wok and saute garlic until fragrant.

3. Empty the cans of pork trotters into the wok.

4. Briefly stir it over low heat for a while before adding the sauce mixture.  Then, turn up heat and bring the sauce mixture to a boil.

5.  Add vegetables and bee hoon.  Stir and mix well. If you need to add water, do add hot water.

6. Cover the wok and braise the noodles on high heat for about 10 minutes or until noodles are cooked.

7. For even braising, toss the bee hoon occasionally.

You can see that there are still some chunks of meat.  I didn't break the meat into small pieces as hubby prefers chunky meat!

I usually stock up a few cans of Narcissus Pork Trotters and packets of bee hoon so that I can cook this yummylicious braised bee hoon whenever we crave for it.

You can also serve it with bird's eyes chili soy sauce

Have a wonderful week ahead :)

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Easy Long Beans Sardine Curry (suitable for kids learning to take spicy food)

After my very first try of  Canned Sardine Curry, my children like it very much and have been urging me to cook canned sardine curry.  So, for this time, I used instant curry paste and guess what?  It's indeed very yummy; even better than the Canned Sardine Curry I cooked previously.  It is also suitable to train children to adapt to any spicy food or curry as it's not that spicy (you can adjust the curry paste according to your taste) and I am sure they will love the gravy.  My children love the gravy very much!  Besides, it is SO EASY to prepare and for those who are busy, this is just perfect as it's quick and easy!

You can add any of your preferred vegetables such as brinjals, long beans, lady's fingers, tofu puff, etc

Ingredients :

- 1 canned sardine

- 1 packet of Instant Fish Curry Paste

- 4 lemongrass (washed and crushed)

- some long beans (cut according to your preferred length)

- 2 tomatoes (cut)

- 2 onions (peeled and cut)

- salt (to taste)

- 1/2 cup water

Method :

1)  Saute curry paste, onions and lemongrass in a wok or pot. (However, that day I was in a hurry and wanted everything to be quick, what I did was put everything into a pot and let it cooked!)

2)  Then add canned sardine, tomatoes and water.

3) Cover and let it boil over medium high heat for about 3 minutes.

4)  Lastly add long beans and salt to taste.  Let it simmer for another 5 minutes over low heat.

5)  Serve with steamed rice or  bread

Isn't it easy peasy?

Also train your kids to get used to spicy food with this simple dish :)

I am submitting this dish to the Little Thumbs Up event hosted by Miss B of Everybody Eats Well in Flanders,(http://everybodyeatswell.blogspot.be/2013/06/little-thumbs-up-its-curry-time.html) organized by Zoe of Bake for Happy Kids and Doreen of my little favourite D.I.Y and Carole's Chatter - Food on Friday: Anchovies and Sardines.I'm also linking this post to September 2013 Cooking With Herbs Blog Challenge hosted by Lavender and Lovage.

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Super Easy and Quick Braised Tofu

This dish is super easy and quick especially for those who are rushing to get a meal ready.  Besides, it is also quite delicious and kids love it too especially with Teowchew porridge.

All you need is a canned of minced meat with bean paste, semi soft tofu and tomatoes.  Add red chilies if you like it spicier.  Put everything into a medium-sized pot and add 1/2 to 1 cup of water depending on your preference.   Let it braise for about 5  minutes.  

Add salt or soy sauce to taste.

This is so simple, isn't it?

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Canned Sardine Curry

Yesterday, I was thinking of curry fish but too bad I didn't have any suitable fish in the freezer that could be used for curry.  Then, I remembered a friend gave me sardine curry sandwiches sometimes back and it struck on me to cook fish curry with canned sardines.  So, if you don't mind something weird, do give this a try.  It is yummy...

Ingredients :

- 1 canned sardine

- 1 small packet of fish curry powder (25gm)

- 1 sprig of curry leaves

- 2 tomatoes (washed and cut)

- 1 big bombay onion (washed and sliced)

- 1 big red onion (washed and sliced)

- 1 whole garlic (washed and finely chopped)

- 1 tbsp apple cider vinegar (or tamarind juice - asam jawa)

Seasonings : ( no exact measurement as I only added a little of each spices)

- jintan putih (fennel seed)

- jintan manis (cumin seeds)

- halba (fenugreek) 

- soy sauce

-salt

- water

- cooking oil

Method :

1)  Heat oil in a wok or pot and fry jintan putih, jintan manis, halba, onions, garlic and curry leaves until aromatic.

2)  Then, add  canned sardines, tomatoes and enough water and stir.

3)  Add fish curry powder, soy sauce and salt.  Stir.

4)  Cover and lower the heat.  Allow to simmer for 5 minutes.

5)  Add vinegar or tamarind juice and mix well.

6)  Serve with rice or bread.

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Baked Beans with Scrambled Eggs and Potatoes (Meatless Recipe)

First of all, my sincere apologies for my long silence and absence as I have been extremely busy since late last year.  To keep it simple and to start off my 1st recipe post in 2013, here is a very simple and yet nutritious dish for you and your family.  Hope you like it.. :)

My girls like baked beans very much.  Sometimes I would just cook it with scrambled eggs and we would have it with rice or bread for breakfast.  For this recipe, I have added chinese leeks to the scrambled eggs and potatoes too.  Do give this a try and let me know whether you and  your loved ones like it or not.

Ingredients :

- 1 can of baked beans (I prefer TST brand)

- 1 stalk of chinese leeks (washed and sliced)

- 2 potatoes (peeled and cubed)

- 6 eggs (mixed with a pinch of salt)

- Salt and soy sauce (to taste)

- Cooking oil 

Method :

1)  Heat a wok with some oil and fry cubed potatoes till soft.  Dish out and put aside.

2)  In the same wok, heat some oil.  Give the chinese leeks a quick stir and add in the beaten eggs.  Fry until the eggs have set.

3)  Then, add the cooked potatoes and baked beans to the scrambled eggs.  Mix well.

4) If too dry, add some water.

5) Add salt and soy sauce to taste.

6) Dish out and serve with rice or bread.

Hope you like this simple dish. It is excellent for breakfast!

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