HOW TO COOK BAMBOO SHOOTS DIFFERENTLY

Let's cook something different from others!

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Written by Little Money's Mom

If you cook, then let’s cook something different from what people usually did or else I think life will be too dull with the same routine, same people and same foods eaten.

It is very rare to find very brave open minded and innovative Foo Chow women in the Foo Chow circle, only very recently I came across my son classmate Marcus’s grandma who is really a very innovative lady, she would brew Foo Chow red wine in a sweet version using Tian Bin, and she also made Ang Chow (Red wine sendiment, sweet but without adding sugar) sauce, my dad said that’s the best ang chow that he ever tasted when I braised it with a big duck.

 You can buy ready-to-cook bamboo shoots from vegetable hawker in Stutong market. Or you can choose a more interesting version by keeping yourself busy, dig some fresh bamboo shoots up from the ground, peel and cook the shoots for two hours, after that soak the shoots in water for two days (keep changing water), only 48 hours later you can prepare to fry the shoots.

Kimball ketup and chili-garlic sauce takaus will be very happy to hear that their red sauce is one of the most important ingredients that I used to fry bamboo shoots.

Ingredients:

(1) A kg of bamboo (cut whatever you wish, Foo Chow loves it big, Taiwanese shredded it, West Msians housewives cut it smaller than Foo Chow Jun nern nern)

(2) Extra virgin black sesame oil (use generously, good for older men)

(3) Ketup and chili-garlic sauce (use generously)

(4) Minced dried prawn

(5) Minced garlic, young ginger and onion + salt

(6) Cut belly part pork into small pieces, marinated with vinegar, wine, garlic and spring onion 

(7) Soy sauce

(8) Shredded Chilies (Optional if only your chili-garlic sauce is not hot enough) and add petai, please read note on the last line)

In a wok, add sesame oil fry 4, 5 and 6 until golden brown, add bamboo shoots fry until almost dry up, then add 3, 7 or optional 8,  if too dry can add some water. Garnish with spring onion.

Special note:

If you add petai to fry with bamboo shoots, the petai will taste "sweet" instead of a peculiar bitter taste.

HOW TO COOK DURIAN FLOWERS

LAZY LITTLE MONEY'S MOM FRIED DURIAN FLOWERS AND BRAISED PORK
As a poor but "versatile mom", I would cook anything that reached my hands!


http://en.wikipedia.org/wiki/Durian
http://durianon.tripod.com/id41.html
http://dqfarm.blogspirit.com/archive/2009/04/19/rare-receipes-durian-flowers.html


Written by Little Money's Mom






I am scared to walk in the pork or fish monger’s stall, “Come buy my fish (pork)! When I approached nearer, “Take all, I will give you discount!” Sometimes I would carry home white pomfret fish that could last me a month, like this morning I carried home a big pork leg and a RM50 big Ma Giu Fish.

My son's classmate mom gave me a bag of durian flowers, I accepted with great appreciation. The fresh flowers smelt a bit like chrysanthemum. Soak the flower in cold water for a while before cooking it or you can boil it quickly before frying it. It would be nice to stir fry with marinated meat (always marinated with black vinegar, wine, minced garlic, ginger and onion), with minced dried prawn with garlic (chili will be optional) or with sea foods. Garnish with pasley and chives will be nice.

 Second harvest of lima beans, the seeds were given by Money Tai Tai blogspot friend Jerry a year ago, then on Jan  ... took me with quite a surprise, his daughter now is my daughter's classmate.

 Only my west Malaysian friend likes this lima bean young pot, the rest of my Kuching friend asked me, "How to eat it?"

 "How to eat it?" I also didn't know, I planted it again all because the white flowers on the fence looked gorgous! Very often I let the beans dropped to the ground, only this morning, a great idea came to my mind when I was cooking the pork.

 I bought this pork leg from Country Village Unaco, you have to walk toward the back inside the Unaco store. The pig was slaughtered only during early morning, so it wouldn't carry a pecular bad odour that deterred people from approaching the stall. The lady who sells the pork is quite nice, if she was free she would even chat with me, she told me these slaughtered pigs from her stall were rearing by her brother-in-law. She started to sell the pork as early as 6:30am and would usually finished before 10:00am.

I don't really like pork that much, but if the lady twisted my arm to buy pork leg, I would sometimes entertain her. She told me her pork legs were all very well cleaned and chopped into pieces ready to cook.

Note: I notice that Chinese from mainland China would usually cook the meat in the water first (use it to prepare soup later) before it was used for braising. Our Chinese-Malaysians are so lucky, we have plentiful of porks available, we used "first hand" fresh pork for every dish, thus our pork dishes always tasted "sweeter" compared to mainland-Chinese operated restaurants, that's one of the reasons why their business are not as good as local Chinese operated restaurants.


The following was how this lazy little money's mom cooked her pork:

(1) Wash the pork with vinegar, salt and water
(2) Put the pork in a big pot
(3) Two big garlic, get rid of garlic skin, dump in the pot
(4) Pluck two fresh basil shoots wash and dump in the pot
(5) Four cardamom seeds, wash and dump in the pot
(6) Sprinkle in some good Ang Mo wine vinegar or Chinese black vinegar
(6) Sprinkle in Chinese soy sauce
(7) Sprinkle in Foo Chow wine (if you can produce sweet one is even better)
(8) Sprinkle in hawthorn vinegar
(9) Sprinkle in extra virgin black sesame oil
(10) Sprinkle in oyster sauce
(11) Sprinkle in some black pepper corns


Let it cooks for two hours, only add in hot water when the sauce begins to dry up. Then with hot water together add the fresh LIMA BEANS from your garden. Simmer for another 30 minutes before serving.



Note: I share with you this recipe, all because my son's tuition teacher Ms. Chai said the smell released from the pot was really good!

Chocolate Roselle Cheese Cake

Making roselle juice straight from the roselle patch

http://moneytaitai.blogspot.com/2011/07/blog-post_05.html

Written by Money Tai Tai

One of my cousins was born on Valentine's day, I made a cheese cake for her few hours before  the birthday dinner.

1. Prepare to blend roselle petals, boil with sugar and sieve to get the juice, get this juice ready first for preparing roselle jelly topping.

2. To prepare the cheesecake base, blend almond to powder,  mix with raisins or cranberries, with melted butter press them to the bottom of cheese cake container (make sure bake a bit to get good smell). Then store in freezor. Get ready before 3.

3. Two tubes of cream cheese (melt), Australian milk chocolate (melt), two table spoons of cocao powder, half cup of cream, boil gelatine with little hot water, few drips of lemon juiece. All mix in and blend with blender until smooth. Pour this mixture to the top cheesecake base. Put in freezer.

4. Boil gelatine with roselle juice. Add a bit of cream. While still warm, pour it to the top of (3). The cream will float later to form two layers of jelly.

Note: No sugar added on this cheese cake except the roselle jelly.

When ladies (don't care if she is married or not) reach 30 years old, lighting candles became a symbol no more indicating a person's age.  If you celebrate for you female friend's birthday if she is 56, you can put 6 candles.

Upper layer roselle cream jelly floated

FOO CHOW ALSO LIKE REY CHAI!

Tell you a secret: Those pure Foo Chow Chinamen never like Rey Chai!

http://www.blenderworld.com/index-blendtec.html?aw&5

Written by Money Tai Tai

These were the herbs I harvested from my own garden to prepare the following Rey Chai soup base:

Green Japanese Shiso, thanks to Ambi San of Auckland who gave me this Shiso seeds.

 Took cooler season and lots of rain to produce this healthy leaf! 

 Indian Mint

Purple Shiso



Fake Cilandro

Mint

 I used Genovese basil, helped to mellow the Rey Chai

Fennel leaves

Ai Leaves

Ku Lik Sin

Jiu Gu Lan: Dried inside the car under hot sun

Pine nuts

Black sesame seeds, washed and dried under sun inside the car too.

Note: Oups.... forgotten to take photo of dried ikan billis, washed and dried under sun inside the car. After that blending the ikan bilis to powder form.

Rey Chai Soup Base:

With the above ingredients, use a blendtec blender to grind them into paste, with the little water added. Boil and ready to serve. Special thanks to Angela to bring over her 3 horse power blendtec blender to make this soup base sucessfully done.

http://www.blenderworld.com/index-blendtec.html?aw&5

Dried Ingredients:

Tofu

Celery

Kai Lang Chai and Bitter mustard (picture omitted here)

Toasted black sesame seeds

Four angles beans

Cabbage

French beans

Minced pickled white raddish

I used Tian Mai instead of money chai, as money chai is not suitable to those older and heart problem folks

Fried tofu with sesame seeds

Use salt, garlic, ikan billies powder and black sesame oil sparingly to fry all the vegetables

Although it is very expensive but I prefered pine nuts as it mellowed the rey chai soup base, the nut is also  not as hard as peanuts.

For garnishing

Fried four angles beans

Use minced shrimps to fry this white raddish pickles.

Optional: Don't use it if you have heart problem guests.

Fried cabbage

Tian mai

Bitter mustard

Rice

Optional: For heath reason should use coarse rice or red rice

Picture forgotten to take: Fried Kai Lan Chai

Rey chai soup base

Yummy Rey Chai prepared by a Foo Chow!

Special thanks to Mama Hung of JB (MIL of my sister) who taught me how to prepare Rey Chai since two years ago.

Pumpkin Sugar Cane Flower Soup

East and West meet!

Created by Money Tai Tai

 

Steam your pumpkin

This is how sugar cane flower plant looks like

Once the top part becomes "pregnant" you must harvest it immediately

Sugar cane flower

Add milk/cream, steamed pumpkin, a few slice of garlic and sugar cane flower (other people prefer sweet corn) to the blender

Blend until fine

Add a spoon of olive oil, pinch of salt and black pepper

For thickened soup, add a spoon of corn starch

Boil and garnish with parsley