Eggplants With Shrimps

Ingredients
2-3 eggplant (cut into 4cm long and halve it)
8 fresh prawns (leave the tail intact)
2 cm shrimp paste (belacan)
2 clove garlic (chopped)
1 large onion (chopped)
2 tsp chilli paste/ chilli boh
1 cm fresh turmeric (pounded)/kunyit basah
salt and sugar to taste


Directions:

Heat the wok, put in the shrimp paste and roast it. Break it into bits. Roast until fragrant.

Then add in 6 tbsp oil. Stir fry the garlic and onions.

Add in the prawns, pounded turmeric, and chilli paste. Add oil if paste is dry.

Finally add in the egg plant and stir fry until cook in all sided.

Season with salt and sugar and sprinkle a bit of water. Cook until done. Use low heat for this dish.

Note:
Can use turmeric powder instead for fresh turmeric.


Source: Malaysian Recipes

Stir-Fried Chinese Greens with Ginger, Oyster and Soy Sauce

Ingredients:

11 - 14 ounces mixed Chinese greens--bok choy, Chinese broccoli (gai larn), baby spinach
3 tablespoons walnut oil
1 tablespoon sesame oil
1/2 tablespoon thinly sliced ginger
4 scallions, finely shredded
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 pinches of sugar
juice of 1 lime
salt and freshly ground black pepper


Directions:

Remove any blemished outside stalks from the greens. Put the spinach to one side so that you can add it to the wok or pan at the last minute, as it cooks very quickly. Prepare the rest of the Chinese greens; i normally cut the Chinese broccoli into strips and the bok choy into quarters. Plunge the greens into boiling water for about 1 1/2 minutes until just tender, and drain well.

Put the oil and the ginger into a very large, hot wok or other suitable pan and cook for about 30 seconds. Add the scallions and the rest of the ingredients apart from the seasoning. Stir, then add the spinach and toss so that everything is coated in sauce. The vegetables will sizzle and stir-fry. The oyster and soy sauce will reduce, just coating the greens. At this point season to taste.

Stir-fry for a further minute and serve immediately.


Yield: Serves 4-6

Source: Jamie Oliver - The Naked Chef

Bean Curd With Chinese Mushrooms

ingredients:

2 squares bean curd
50 gm sliced bamboo shoots
10 gm small black mushroom (about 10)
3 slices ginger
6 sections 4 cm spring onion
1 tsp corn flour
1 tsp water

Seasoning:
1/2 cup vegetable stock
1 tbsp soy sauce
1 tbsp oyster sauce
1/4 tsp sugar
1/4 tsp salt


Directions:

Cut bean curd into 1 x 2 x 3 cm cubes.

Soak mushrooms until soft and remove stems. Slice thickly and set aside.

Heat 2 tbsp oil in a wok and saute mushrooms, spring onions and ginger until fragrant. Add in bean curd, bamboo shoot and seasoning.

Stir well and cook until bamboo shoot is soft. Thicken with cornflour solution, dish out and serve.


Source: Family Recipes Collection

Stir-Fried Broccoli, Red Onion, and Red Pepper

Stir-Fried Broccoli, Red Onion, and Red Pepper

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Baby Carrots

Ingredients:

500 gm bunch of baby carrots
1 tbsp sugar
Sea salt
small pinch of cumin (optional)
50 gm butter


Directions:

Leave some of the stalk on and wash the carrots.

Put into a saucepan with water just to cover, add in the sugar and salt. These ingredients penetrate the carrots to make than soft and sweet.

Cook until tender. A little pinch of cumin is fantastic with this.

Serve with butter.


Serves 6

Source: Jamie Oliver Sainsbury's Recipes

(Part of Jamie Oliver Sainsbury's Recipes, there are 73 recipes in this E-Book, so buy now)