Friday, November 27, 2015

Stir Fry Yam Strips,Beancurd Puff And Wood Ear Fungus

This recipe is from one of the chinese food magazines I bought.  Love it the moment my eyes caught the picture on one of the pages. Love the fact that it has yam in the dish. My all time favorite tuber. So deliciously healthy for it contains strips of carrots, beancurd puff,  wood ear fungus and spring onions and strips of chicken breast and not to forget the star of this dish, yam strips.  An easy to prepare dish that takes less than 30 mins to whip up.  This is so good....the fluffy yam strips with the crunchy carrots and wood ear fungus really give this dish the thumbs up.  Never knew a simple stir fry like this could taste so good.  A light seasoning sauce is all it needed to finish the dish.  Try it to believe tastes as good as it looks :)

fry the yam strips in two tbsp of hot oil till crisps and cooked

the yam strips needed to be fried in oil till crisps before stir frying
so that it retain its form after stir frying with the
other ingredients

lightly stir fry the chicken strips with chopped garlic till cooked
before adding in the rest of the ingredients

add in the carrot strips, wood ear fungus strips, beancurd puff
and spring onions

add in the cooked yam strips and stir fry till well
combined...lastly add in the light seasoning mixture
give it a quick stir fry and dish up
as soon as the seasoning mixture thickens

yummy !

Stir Fry Yam Strips


1 chicken breast - cut into strips
 (marinate with a drop of light soya sauce, a drop sesame oil and 1 tsp of corn flour )

small yam -   cut into thick strips
beancurd puff - cut into strips
wood ear fungus - soak ,cleaned and cut into strips
half a carrot - cut into strips
2 stalks of spring onion - cut into 1"  length
a tbsp of chopped garlic
2 tbsp vegetable oil

seasoning sauce mixture

1 tsp of oyster sauce
1/2 tsp of chinese cooking wine
a dash of freshly grounded white pepper
1 tsp of corn flour
1/3 cup water
a pinch of salt to taste


Heat 2 tbsp of oil in the non stick frying pan. When oil is heated up, add in the yam strips and fry till the yam strips are lightly brown and 3/4 cooked. Dish up yam strips and keep aside, add in garlic and chicken strips and saute till fragrant and cooked, add in the rest of the julienned vegetable and yam strips, continue to stir fry till all the rest of the vegetables are cooked. Add in last the seasoning sauce and continue to stir fry till seasoning sauce thickens.  Dish up and serve with rice.

Enjoy !

Monday, November 16, 2015

Roast Pork Neck

The pork neck is a well muscled and flavorful part of the meat. It has a lot more fat than the pork shoulder and yet still a lot less fat than the pork belly.  The pork neck is the best part to use in many preparations and you will be amazed at the juiciness and flavor when it comes off the grill. Use this cut for the best BBQ pork chops you have ever had ! 

I was introduced to grilled pork neck by my daughter Jo a few years back. She introduced me to grilled pork neck at a Thai restaurant and since then I have been asking my regular butcher to give me the neck part...:p   Marinate it overnight in the fridge and grill or roast it the next day... you will have a flavorsome and succulent piece of meat to serve your guests and family.  Wild Boar is the happiest person when it comes to meat :)

marinated with my own concoct sauce

after roasting in the oven for 40 was aromatic and
looks so juicy..mmmm

Roast Pork Neck

600 g piece of pork neck - remove fat and skin

marinade sauce

1 tsp of thick soy sauce
1.5 tsp of sea salt
1 tbsp of ginger juice
2 cloves of garlic - minced
1 tsp of red wine
1 tsp of marmalade jam


Mix all the marinade ingredients and rub evenly on the piece of pork neck.   Marinade overnight in the fridge. Take out the marinated pork neck from the fridge 30 mins before roasting.

Grease the baking pan with butter.  Place the pork neck on the pan and roast it at 230 deg C for 40 mins or until the meat is cooked . Occasionally, baste the meat with the remnant marinade sauce during roasting. Slice thinly before serving .

Enjoy !

Friday, November 13, 2015

Dim Sum @ Restoran Fu Lin Men, Cheras Mahkota

Had a good night rest, despite chatting till late into the night ... so much to talk about :)  Anyway, to cut the story short, we woke up feeling hungry and remembering that I have to cook the ' Kiam Chye Boey ' for the kids ( my partners-in-crime actually ) , we quickly drove to the wet market to look for the chinese mustard .  But alas, the wet market did not have the chinese mustard, so we had to drive on to Jusco, Cheras Mahkota, and thank God, we managed to get some chinese mustard.  After that , we went for dim sum at Restoran Fu Lin Men, which is a stone throw from Jusco .  The restoran offers not only dim sum but chinese dishes too.  We ordered some dim sum to satiate our rumbling tummy.  The dim sum we ordered was not bad but of course Ipoh dim sum is much better :p  

I love their stir fried radish...yummy!

the ' lou sa bao ' is good too , though a bit tiny for me
I can eat all three if I wanted to...
their salted egg yolk custard is not oozy type
but soft custard texture

fish ball this !

steamed prawn dumplings
prawns are fresh 

Restoran Fu Lin Men,
Chinese/Dim Sum Restaurant
No. 56-58, Jalan Temenggung 13/9,
 Bandar Mahkota Cheras, 
Cheras, 43200

Mon.-Sun. 11:30-14:30, 17:30-22:30

Mon.-Sun. 07:30-14:30 (Dim Sum)

Tel No:  03-90113398

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