Steamed Enoki with Crispy Garlic in Soy Sauce

I've always like to eat enoki mushrooms a.k.a golden needles especially in Bak Kut Teh soup. Well, come to think of it, that is the only way I know how to cook enoki mushrooms, (last time!). Or just cook them with other ingredients during steamboat.

Enoki mushrooms are usually vacuum packed and is available at a very low price. You can get them at less than a ringgit per packet. Even tho' they are low price, it doesn't mean that they are low in nutrient too. As a matter of fact, enoki mushrooms are known for their anti-cancer capabilities and immune-boosting benefits.

These enoki mushrooms are garlicky and savory with a hint of spiciness. It also has the fragrant of the sizzled spring onions from the searing of the hot garlic oil. Oh, it is so yummylicious!

STEAMED ENOKI WITH CRISPY GARLIC IN SOY SAUCE

Prep Time  : 10 mins
Cook Time : 10 mins
Total Time : 20 mins
Serves       : 1 - 2 pax

Ingredients:
1 pkt enoki mushroom
3 clove garlic, minced
1 bird's eyes chilli, minced
1-2 Tbsp vegetable oil
1 Tbsp soy sauce
1 tsp fish sauce
2 Tbsp hot water
1 tsp sugar
A handful of chopped spring onions

Directions:
1. In a small bowl, mix minced chilli, soy sauce, fish sauce, hot water and sugar together until sugar dissolved. Set aside until needed.

2. Run enoki mushroom under running tap water to wash off any dirt. Gently squeeze out the excess water from enoki. Cut off the woody stem of the enoki mushroom and arrange enoki on steaming plate. Steam for 10 minutes (electric steamer) or 5 mins on high heat (stovetop).

3. Discard the water from enoki, pour soy sauce mixture around the enoki and add chopped spring onions on top of the enoki.

4. In a small pot under low heat, add minced garlic and 1-2 tablespoon of vegetable oil. Slowly fry the garlic until they are light golden. Once they turned light brown, stir for another 5-6 seconds and immediately pour the hot oil on top of the spring onions. Arrange the crispy garlic on top.

Notes:
● You may prepare the crispy garlic oil before the enoki is done, but you need to arrange the timing so that by the time you've garnished the spring onoins on top of the enoki, the oil is just right to pour onto the spring onions.

● Garlic is easily burnt. Once they turned light golden brown, you only need a few more seconds to golden brown. So, be sure you are just next to the stove.

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Homemade Chilli Flakes

I was half a mind on doing this post. Since this recipe is so simple, I wasn't sure to just post a short recipe on my instagram or make an official recipe on Yummy~licious. After a long thought, I choose the latter because it would be easier for my daughter or son to search for it in the future. (You see, one of my wish for this blog is that this blog will be a place where my children would come to for their mommy's recipes.)

As I was saying, this recipe is so simple and straight-forward that you almost do not need a recipe to do it. It only need one ingredient, which is dried red chillies. You can easily get dried red chillies from supermarket, and if it is not available on the shelf, you may dried your own red chillies.

If you are drying your own chillies, you have the flexibility to choose the types of chillies used, hence controlling the spiciness. For a spicy tone, you can use red cayenne pepper with habenero or bird's eyes chillies; or if you want super spicy, you can sneak in a ghost pepper. And if you prefer a milder hot, you can use red cayenne pepper with chipotle. Of course, these are just suggestion of combinations. You may use whatever chillies you wanted.

These chili flakes are good to go on anything - pizza, pasta, Asian style fried noodles, chicken dishes and basically anything that you needed an extra kick!

HOMEMADE CHILLI FLAKES

Prep Time  : 10 mins
Cook Time : 15 mins
Total Time : 25 mins
Makes       : 20g chilli flakes/ approx. 1/3 cup

Ingredients:
25g dried red chillies

Directions:
1. In a pan, using low heat, dry roast chillies until they turned slightly brown/ dark red. Let them cool completely.

2. Blitz the roasted chillies for few seconds to get a coarse texture or to a texture that you prefer. Don't over do it, or else you will end up with chilli powder.

3. Store in a jar and keep refrigerated for upto 6 months.


Notes:
● The roasted chillies will further crisp up after you've cooled them down. Be careful not to over-roast your chillies. Best is you try it after cooling them down. If they break easily, means they are ready for next step. If they do not break easily/ bend, dry roast again on pan for a few more minutes.

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Salted Vegetable Soup with Tofu

The secret ingredient for a flavourful Salted Vege Soup is a nice Roasted Pork Knuckle or Roasted Pork Bone. You can get the roasted pork bone from your trusted butcher. If you can't find roasted ones, you can get the raw and bake it in advance. Just rub some five-spice powder, salt, white pepper and oil onto the pork bone and bake/ roast till golden.

Or if you have leftover of your roasted pork knuckle, you can keep it in the freezer to be used later. Both roasted pork bone and roasted pork knuckle can be kept in freezer upto 6 months.

Salted Vege Soup with Tofu

Salted Vegetable or better known as Pickled Mustard is a common ingredient you can find in supermarket. Usually it comes in a vacuum-packed packet and cost around few ringgits per packet.

A good salted vege will have a firm and solid body. Beside that it need to be salty enough, it also need to have a nice fragrant of the salted vege. How to know if the salted vege is good or not? Well, honestly, I don't know. Most of the time, the salted vege looks the same in their nicely packed package. You will need to experiment with few different brands. (The brand that I am using is this.)

Or you can opt to buy from wet market which usually have the best salted vege. If you are buying from wet market, you will need to soak the salted vege first as they have been pickled in a large amount of salt, right till the moment you purchase it.

A flavorful bowl of hot piping Salted Vege Soup
This soup has been boiled for 3 hours under low fire. It was really flavorful and tasty~licious!!

SALTED VEGETABLE SOUP WITH TOFU

Prep Time  : 20 mins
Cook Time : 180 mins
Total Time : 3 hours 20 mins
Serves       : 3 - 4 pax

Ingredients:
300g pork ribs
1 roasted pork knuckle/ pork bone
1 pkt salted vegetable/ pickled mustard
2" ginger, thick slice and bruised
2 medium-sized tomato, cut into 4 wedges each
1 pkt silken tofu, cut into large blocks
2ℓ water

Directions:
1. Clean the roasted pork knuckle/ pork bone under running tap water. Drain and set aside.

2. Wash the salted vege for approx. a minute under running tap water. Drain and cut into strips or your preferred sizes.

3. In a small pot, blanch pork ribs for 5 minutes to remove impurities. Discard the water and wash the pork ribs briefly under running tap water.

4. In a big pot, add in pork ribs, roasted pork knuckle, salted vege, bruised ginger and water. Bring to a boil over high heat.

5. Once rolling boil, reduce to medium high heat and let simmer for 15 minutes. After that, reduce to low heat and let simmer for 1 hour.

6. Add in tomatoes and continue to let it simmer for another 1 1/2 - 2 hours.

7. Add in silken tofu, close the lid and off the heat. Let the residual heat to warm the tofu thoroughly. Enjoy hot!

Notes:
● If you are using other brand of salted vege, you may need to add some salt to taste. So be sure to taste the soup first before serving!

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Tomyum Shrimp Soup (Tom Yum Goong ต้มยำกุ้ง)

My love for Tom Yum started way back when I was in secondary school. I love, love Tom Yum! And the love intensified when I had my first authentic Tom Yum during my trip to Bangkok a decade ago. The first differences that i noticed about their tom yum is that they put lots of chopped coriander, whereas back then in Malaysia, it's either we don't put coriander or it's just there for garnish. The fragrant of coriander goes really well with the flavor of the tangy, spicy and savoury of tom yum soup. It helps to boost the flavor and enhance the taste.

I was at Bangkok for 8 days and do you believe that I had Tom Yum every single day? Crazy huh! Luckily for me and my stomach, we were fine with the spiciness.

Three Best Friends in Thai Cuisine
Galangal, Lemongrass and Kaffir Leaves

...these three ingredients are mostly present in Thaicooking...

Tom Yum is actually a very simple soup which can be done in less than an hour (if you have the shrimp stock ready). The base ingredients are galangal, lemongrass and kaffir leaves. These three ingredients are mostly present in Thai cooking. The rich aroma from these three ingredients are heavenly.

In Tom Yum soup, fresh bird;s eyes chillies, fish sauce and lime juice are also added. Together, they create an appetizing and yummy~licious soup that is tangy, spicy and savory all at the same time.

Another star ingredient in Tom Yum soup is nam prik pao which is thai roasted chilli paste. You can easily get this in supermarket. If you are looking for a rich red color in Tom Yum soup, you may add more of nam prik pao.

Appetizing and Yummy~licious Tom Yum Goong

You can be really versatile in this dish by switching up or adding other ingredients such as squid, clams, chicken fillet or fish fillet. Straw mushroom and water convolvulus/ kangkung are also ingredients that taste great with Tom Yum soup.

A bowl is never enough!

TOMYUM SHRIMP SOUP (TOM YUM GOONG ต้มยำกุ้ง)

Prep Time  : 35 mins
Cook Time : 30 mins
Total Time : 1 hour 05 mins
Serves       : 3 - 4 pax

Ingredients:
1.5ℓ shrimp stock (see note below)
12 large-sized shrimp, deshelled with head and tail intact
200g oyster mushroom, cut into bited-sizes
3 lemongrass stalk, bruised
8-9 round galangal, about 5mm thickness
7-8 pcs kaffir leaves
8-10 bird's eyes chillies, slit half and deseeded
1 tsp sugar
6 Tbsp fish sauce
1/2 cup + 2 Tbsp lime juice
2-3 Tbsp nam prik pao
Evaporated milk
A handful coriander, chopped

Directions:
1. In a medium pot, add shrimp stock, lemongrass, galangal and bird's eye chillies. Bring to a boil and let it simmer for 3-5 minutes until you can smell the fragrant of the herbs.

2. Tear kaffir leaves into half to release the aroma and add into the stock. Add in the oyster mushroom and let it comes to a boil again before adding the shrimps. Simmer for another 3-5 minutes or until the shrimps are cooked. Remove the shrimps from the soup and set aside.

3. Add the sugar, fish sauce and nam prik pao into the soup. Off the heat, and add in the lime juice. Adjust the taste to your liking. When the taste is adjusted to your liking, add back the shrimps and bring to a boil.

4. Once boiled, simmer 1 minute and off the heat. Scoop into individual bowl, add in 1-2 tablespoons of evaporated milk and sprinkle generously with chopped coriander. Serve immediately!

Notes:
● Shrimp Stock : Heat 3 Tbsp of oil in a heavy bottom pot, fry a handful of shrimp shell and shrimp head until fragrant. Add in 2ℓ water, 1-2 coriander roots, and let it simmer for 30-40 mins. Strain the stock and your shrimp stock is ready! You may use immediately or put in the fridge for 3-4 days, freezer upto 4-6 months.

● You may need to add a little bit more of fish sauce, depending on the brand of the fish sauce used. Always taste the soup first!

● You may add more nam prik pao for a redder looking soup. Anything between 2-5 Tbsp would be ideal. Anything more than that may affect the taste.

● Do not simmer the soup for too long after adding in the lime juice, or else the light aroma from the lime juice will be gone.

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Classic Stir-fry Tomato Eggs

I used to dislike Tomato Eggs even tho' at that time I haven't try this dish before. It was because I was not a big fan of tomato nor ketchup. My prejudice thought turned 360° after I ate my Kam Mo's (aunty) homecooked Tomato Eggs. It was really appetizing. I could eat a whole bowl of rice with it. That was 4-5 years back.

Recently I tried recreating this dish again. My first 2 attempts were unsuccessful. My eggs were overcooked on 1st attempt and 2nd attempt, my gravy was too watery. I truly believed in practice makes perfect. And with failures, you gained knowledge.

So, with the experiences from my 2 unsuccessful attempts (and a brave heart) , I tried recreating this dish again. And voila, third's a charm! Finally I managed to cook a smooth~licious Tomato Eggs.

These eggs were really smooth and the gravy was just on point - not too dry nor watery. The taste... oh, it was yummylicious! This dish is most suitable for children because of the sourness and sweetness which is so enticing it elevates their appetite (and mine too!).

If you are planning to get this dish right on first attempt, things to note are:

EGGS
-Make sure not to overcooked it. Dish it up when it's about 70% cooked.

TOMATOES
- The way you cut the tomatoes play a big role in this dish. I found that by cutting it into bited-size (like diagram shown on the right), the tomatoes are able to soften in an ideal time.

Hope you'll enjoy my recipe!

CLASSIC STIR-FRY TOMATO EGGS

Prep Time  : 15 mins
Cook Time : 10 mins
Total Time : 25 mins
Serves       : 2 - 3 pax

Ingredients:
3 large eggs
1/4 tsp salt
1/8 tsp white pepper
1 tsp tapioca starch + 1 Tbsp water

2 tomatoes
1/2 onion (cut into vertical slices of desired size)
2 Tbsp tomato ketchup
1 tsp sugar or to taste (depending on the ketchup used)
1 tsp fish sauce
1 tsp chicken stock granules
100ml water
A dash of monosodium glutamate

Thickening (Combined)
2 tsp tapioca starch
1 1/2 Tbsp water

Directions:
1. In a medium bowl, beat eggs well with salt, white pepper and the slurry mixture (1 tsp tapioca starch + 1 Tbsp water). Set aside.

2. Heat a tablespoon of vegetable oil in a wok on high heat. Stir-fry the eggs until it is about 70% cooked. It takes less than a minute. Dish it up and set aside.

3. In the same wok, heat a tablespoon of vegetable oil on high heat. Add in the onions and cooked untill fragrant. Add in the tomatoes, give it a few stir-fry and then add in water, follow by the rest of the ingredients. Bring to a boil.

4. Turn the heat to medium high and close the lid. Let it cook for approx. 1 - 2 minutes, or until the tomatoes are soften to your liking.

5. Lastly add in the pre-cooked eggs, give it a few good stir-fry and thicken up with starch mixture.

Notes:
● The slurry mixture will make the eggs really smooth.

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