Wednesday, November 30, 2016

Minty , Tangy Eggplant Appetizer

Eggplant can be cooked in many ways.  I prefer simple one like this...easy to prepare and doesn't take much time to prepare.  Homegrown eggplants are the best as they are not only organic but near at hand too...just pluck them when they are in season :p  Okay, back to making this simple yet delicious appetizer dish.  Minty, tangy and some heat from the bird's eye chillies made this dish so good that I have put in my to-make-again list :)

I learned from a cooking book that give tips on how to cook eggplant so that the inside wont turn dark color.  First ,lightly cook the eggplant as a whole in hot oil. Take it out, then boil in hot boiling water till cook.  I guess it worked as you can see the inside doesn't change color, making the eggplants looks refreshing. The eggplants,  mint leaves and calamansi are from my lil garden space . I whipped out a simple appetizer using homegrown stuffs :)   Hope you like this recipe too :)

first fry the eggplant in hot oil, then boil in hot water
so that the inside will not turn darker color, it works as you can see
the inside is refreshing and maintain its color :)

Add lightly sauteed chopped garlic to the eggplant
the minty, tangy plus the sauteed garlic really give
flavors to the bland eggplant and the chillies gives heat to the dish
what can I say, the flavors just explode in the mouth ...mmmm
excellent appetizer dish!

Minty , Tangy  Eggplant Appetizer


5 eggplants -wash and wipe dry
oil enough to fry the eggplant

3 cloves of garlic- chopped
3 tbsp of chopped mint leaves
2 bird's eye chillies - sliced
2 calamansi - cut into halves and squeeze juice
1 tsp of rice bran oil
1 drop of sesame oil

salt to taste


Heat oil in a wok and fry the eggplant till skin is lightly brown.  Dish out and put the fried eggplant in boiling water and cook till soft.   Dish out and let it cool down before removing the skin.  Cut into 1.5 inch length wise strips.  Place the cut eggplant in a bowl.

Lightly saute chopped garlic till lightly brown and crisps.  Dish out and leave aside.  Chop mint leaves and slice chillies . Cut calamansi into halves and squeeze juice into a small bowl.

Add the mint leaves, chillies, a drop sesame oil and 1 tsp of rie bran oil to the cut eggplants.  Mix well together and add in salt and calamansi juice to taste. Add in the sauteed garlic as garnishing last.  Serve this appetizer cold  or warm

Beach Wedding

Time flies , it has been one and half years since  my son had a  garden wedding . He had his wedding held in one of the resort at Genting Highlands.   I remembered how busy both families were just organising the wonderful event especially my in-laws.  They did most of the hard work  :)  Thank you to the in-laws for helping out in order that the wedding event went through smoothly.

Now it is my cousin's turn to be busy. Her daughter wanted a beach wedding. Whoa, a beach wedding is something I really looked forward to. It will be my first time and I am excited.  She is smarter than me, she got a wedding planner to do the organizing.  Thus, all she need to do is to pray for fine weather comes end of December :)  She told me she bought all her  dresses needed for the occasions from and her daughter Emily has ordered her cheap beach wedding dresses uk from there too. I will check out the website and maybe order two beach party dresses for the beach wedding come December :)   Below is one  that my niece has ordered for her wedding ...simple, and yet elegant !

Tuesday, November 29, 2016

Stir Fry And Lightly Braised Hairy Gourd With Dried Shrimps

This is Wild Boar's all time favourite dish. Whenever we eat out at those Chap Fun shop, he will be looking out for this hairy gourd dish.  This is also my mom's signature dish. When I was young, my mom used to cook this for the family. I watched her cook this , I was fascinated by the beautiful color of this dish then.  And I watched every step taken to cook this dish.  My family grew up eating this and I am surprised that Wild Boar loves this dish too.

So today, I will be sharing how to cook this simple and easy and delicious stir fry hairy gourd with dried shrimps. The carrot gives the dish a refreshing and uplifting look.  The vermicelli or glass noodles is a perfect combination to this dish giving texture to the dish.  It absorbs the flavorful taste of dried shrimps , making this dish very sought after by my hubby.  I am happy when he said mine tasted better than the one from the shop.  The one sold has a more soggy texture whereas mine has more texture...reason being it was not overcooked and I added less water and giving it a quick stir fry and lightly braised:)

sauteed garlic and dried shrimps gave this dish
the aroma that makes this dish much sought after by hubby

add less water so that the vermicelli is not soggy

Stir Fry Hairy Gourd With Dried Shrimps - Mom's signature dish


1medium sized hairy gourd - pare off skin and cut into strips1 small carrot - cut into strips
1 small bundle of vermicelli/glass noodles - soak in water till just soft, drain off water

2 tbsp of dried shrimps- wash, clean and soak for 5 mins till soft
3 cloves of garlic- chopped
1 tbsp of rice bran oil

a pinch of salt
a shake of white pepper
1 tsp of oyster sauce

1/2 cup of water/ stock


Heat up wok with 1 tbsp of rice bran oil, when oil is smoking hot, add in chopped garlic and dried shrimps and sauted till fragrant.  Add in the carrot and hairy gourd strips and continue to stir fry tillthey soften slightly, Add in soften vermicelli/glass noodles and give a quick stir, add in water/stock and seasoning and give it 6 mins braise under medium heat till water has evaporate a bit. Dish up and serve with piping hot  rice.

Enjoy !

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