Fried french bean with ikan bilis and eggs

What you need?
- 1 packet of french beans (wash, trim off both ends, cut into 1 inch length)
- 1 handful of ikan bilis (wash and dry with kitchen napkin)
- 2 tablespoon of oyster sauce
- 2 eggs
- minced garlic in oil



How do you do it?
Heat wok, stir fry garlic in olive until slightly brown
Add ikan bilis and stir fry until crisp, taking care not to burn the garlic
When ikan bilis is crisp, add french bean and fry until beans are 70% cooked (approx 3 mins)



push beans to the side of the pan and crack 2 eggs at the sides


Wait 1 min for the eggs to be 50% cooked before mixing the egg with french bean. This will ensure that pieces of eggs are visible and yet lightly coating the beans.

If you dont want to see huge chunks of egg but the egg to coat the beans, stir quickly once u have added the eggs

Add the oyster sauce to taste

Quickly stir to mix well before serving

Food in Bali

Chicken Pesto Pasta

My UK friend recommend me this Marks & Spencer pesto sauce when I am in UK 2 yrs ago. In Canary Wharf, there is a M&S supermarket and they sell a lot of stir in pasta sauces.



When i was there, we bought it and used it for pastas with M&S apple sausages.
Super yummy.

There was this time hubby and i went to Parkway Parade and i saw this on the M&S shelves! Cant contain my excitement, must buy!

But no surprise, its much more expensive in Singapore. I think it only cost GBP1.50 in UK which is around SGD$4.50. Guess how much i pay here? nearly double! SGD$7.90. One bottle of this can be used to cook pasta for 2, at least 3 times (4 times if you are less generous with the pesto sauce).

But it taste so good, and i very much want hubby to try... the rest is history.

What do you need?

- 2 tablespoon of M&S pesto sauce

- half a chicken breast (diced)

- 1 handful of linguini (size of a twenty cent coin is the portion for 2)

- minced garic in oil

How to do it?
Marinate chicken with a bit of pepper, some chinese wine and sesame seed oil (notice i didnt add soya sauce. this is because the pesto sauce is saltish).

Mix well and marinate for 10 mins.

Before cooking, remember to add 2 teaspoon of corn flour.

Bring a pot of water to boil, add a teaspoon of olive oil and salt into the water, add linguini and cook till soft, takes approximately 4-5mins

Heat frying pan, stir in garlic in oil until garlic turns light brown.

Stir in chicken. Cook chicken until it turns into a nice light brown

At this point, stir in the pesto sauce.

After chicken is well coated, stir in the cooked pasta.

Serve.

Ubud Bali - Kajane Mua 27-30 Mar 09

Beautiful Beji Kila

Watercress and Corn soup

What do you need?
- 1 sweet corn
- 1 bundle of watercress
- 1/2 chicken bones

How to do it?
Boil 1 pot of water, after water is boiled, using a cup (with handle), carefully scoop out a cup of hot water to blanch the chicken bones.
This will sterilise it as well as wash away all the blood.

Place chicken bone in pot and start boiling the chicken stock.

Before cutting away the string bundling the water cress, you may want to trim off the end of the stalks as it may be contaminated.
Wash thoroughly. Cut the water cress into 4cm long using the scissors and let it drop directly into the chicken stock.

Peel the leaves off the corn, wash corn, break it into 2 using ur hands, hold the corn upright and cut through the corn to release the kernels from the cob. This will expose the fleshy bit of the corn and allow the corn juices to release into soup.

Throw corn kernels and cob into soup.

Bring to boil, turn heat to low and boil for at least 2 hours.

To serve, place 1 teaspoon of light soya sauce into bowl directly and scoop soup into bowl.

Suan chai with pork belly

After making suan chai, see makings here, i drain away the water, keep it in a clean plastic bag, place in fridge for 3 weeks before i cook this.






What you need?
- 1 packet of pork belly (i chose the leanest piece)
- suan chai
- 3 cloves of garlic
- 3 tablespoon of dark soya sauce
- 2 tablespoon of sugar ( i like it sweet)





How to do it?


Cut pork belly into 2cm thick pieces, heat wok and fry garlic until slightly brown.
Add pork belly.



Fry until 80% cooked and slightly brown.



Add the suan chai, stir fry a bit and add 3 cups of water.

Into the water, add the dark soya sauce and sugar.
I have leftover gravy from my braised pork so i poured it in too.



Cover pan and let it cook for at least 20 - 30 mins on low medium heat, add more water if required, until meat is tender and water reduced to the taste u want.




Feel free to add more soya sauce and sugar to manage the taste.

Steam pork patty with salted fish

Saw on Sunday times Life! section that there is an interesting and affordable eatery place at funan.

Coincidentally hubby wanted to look at study table so we can go to Funan centre's vhive.

The eatery is called Paradise Inn, its under Paradise group and my family frequently visit the Paradise Seafood at Defu lane for crabs.

In the newspaper article, there is the mention of pig leg vermicelli so we ordered that. Nice but there is no MEAT! only skin and fat and lots of bone.

They also serve braised pork served with steam bun ('Kong bah bao') which is their signature dish. 1 piece is $2.30, we had one each. ok only. The meat is too bland for my taste and also not soft enough for my liking.

http://www.paradisegroup.com.sg/images/1braised-meat-with-bun.jpg

We also ordered steam pork patty with salted fish.

Below is my version and i personally think mine taste nicer!

What you need?

- half a pack of minced pork

- 1 piece of salted fish

- 4 pieces of perserved chye sim, chopped coarsely (those u eat with porridge)

- 1 egg

- a handful of dried scrimps (soaked and chopped coarsely)

How to do it?

Mix minced pork with preserved chye sim and dried scrimps.

Marinate with chinese wine, sesame oil, pepper and soya sauce for 10 mins.

Add 1 egg, mix well.

Add 1 tablespoon of corn flour, mix well.

Using a flat based plate, coat with olive oil (i use spring onion oil)

Pour minced meat onto plate and spread it evenly.

Topped with salted fish and fried spring onion (optional).

Bring water to boil in pan with steamer rack.

When water is boiling, place minced pork patty into the steamer carefully.

Cover and steam for 15 mins.

Using a fork, cut through the patty to the centre and check that its fully cooked before serving.