Bite On It!

I was told that pork liver is good for those who has lost blood during labor. Pork liver contains a rich source of iron which will help us to rebuild those lost blood cells. I was never a fan of pork intestines so this dish did not appeal to me in the very beginning but I ate it because of it ‘purpose’.

My mom told me it is tough to find good liver these days as the pigs are no longer being fed on organic food like ages ago. However, mom advised that I should look for those that are bright and shinny liver if I wanted to buy them as these are fresher. Never go for those dark and dull in color ones.

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Ingredients

• 300g Pork liver (sliced thinly)
• 1 pkt Holland peas/sweet peas/snap peas
• 80g Old ginger
• Sesame seed oil
• Light soy sauce
• Corn flour for marinade

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Methods

1. Marinade sliced pork liver with some corn flour and light soy sauce, set aside.
2. In a wok or frying pan, heat up 4tbsp of sesame seed oil and saute the old ginger strips until fragrant.
3. Toss in the Holland peas and gently stir them for a few minutes.
4. When the peas are about 70% cooked, pour in the marinaded pork liver slices and stir gently until 90% cooked.
5. Sprinkle some light soy sauce over before lifting them up and serve.

Though confinement is only for 30 or 40 days, it is still very important to have variations as it can be very boring to be eating the same few dishes day in day out for that one month period. During my first confinement, I had almost the same dishes everyday since both my mom and myself were not too sure which ingredient can be eaten at which period. Since this is our second time, things have sure improved.

The only thing is, this time we make it very simple since my mom has to take care of Darrius and my nephew. Therefore, I told her to cook all the simplest dishes she can think of beside the few which I requested. Here is another dish which I really like…

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Ingredients

• 300g Pork (the face section which is very smooth and tender) - sliced thinly
• 50g Ginger - thin strips
• 2-3 stalks Spring onions
• Corn flour + water solution (to marinade sliced pork)
• 3tbl Sesame seed oil
• Light soy sauce for taste

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Method

1. Heat up wok with sesame seed oil and saute the ginger till fragrant.
2. Toss in marinated sliced pork and stir till 70% cook. Add in spring onion which has been cut into 2″ sections.
3. Sprinkle some light soy sauce and stir till well mixed before serving.

Supposedly the Malaysian Northern regions have very fresh and juicy beansprouts especially in Perak. My mom used to buy 2kg back to KL each time we went back to our hometown near Ipoh. If you’ve been to Ipoh, their Nga-Choi-Kai or Chicken with bean sprouts is one famous dish. People will order a plate of stir-fried bean sprouts to go with their chicken rice/noodles. Normally we have to pay at least RM4 a plate but if we do it ourselves, it is less than RM1.

We folks in Penang do not get to have such good quality bean sprouts all the time. We do get them occasionally but not all the time. Most of the time we get the longer and skinner type/species. My PiggyBeng loves bean sprouts regardless of their size.

One of the weekend he bought a big pack home but he forgotten about it after keeping them in the fridge. I was looking for ingredients to cook a few days later saw them and some are about rot so decided to quickly cook them. I was lucky I still have my last bit of Kurau salted fish with me.

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Ingredients

• 100-150g Bean sprouts (if you have the time, pluck away the roots)
• 3pips Garlic - coarsely chopped
• 1/2 Carrot - cut into thin strips
• 1″x2″ Salted fish (preferably Kurau) - sliced thinly
• 1 Red chili - cut into think strips
• 1 stalk Spring onions/Coriander leaf - cut into 2″ long sections
• Pepper & light soy sauce for taste

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Methods

1. Heat up wok with some oil and light pan fry the sliced salted fish till fragrant, lift up and set aside.
2. Add some more oil to the walk and saute the garlic till fragrant before stir fry the carrot strips for 2 minutes, toss in the chili and fry for another minute before tossing in the bean sprouts and fry for 2-3 minutes.
3. Sprinklesome pepper and some light soy sauce to taste before tossing in the spring onions or coriander leaf.
4. Lastly add in the salted fish and mix well before serving.

Sorry that I have not been posting regularly here as I have too much to handle! I have quite a few photos lined up and are just waiting for me to finish up the recipes.

I love to do fried rice when I have extra left over rice from the night before. Sometimes I will even purposely cook more rice if I have ingredients for fried rice the next day.

One of the days, I managed to get some baby octopus from the afternoon market behind my house and was excited to cook them. PiggyBeng cooked some and I still have about half which I ended using them to cook Seafood Soba and this yummy seafood fried rice on a separate day.

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Ingredients

• 4 bowls of Cooked rice (refrigerated)
• 150g Prawns (shelled)
• 150g Baby octopus (cut into small chunks)
• 100g French beans (cut into 1/2″ long)
• 2 Eggs
• Chopped garlic (optional)
• Bonito flakes for garnishing
• Salt/light soy sauce/pepper for taste

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Methods

1. Heat up wok with some oil and gently stir fry the French beans till soft, lift up and set aside.
2. If you like to have garlic in your fried rice, using the same wok but add more oil and saute the chopped garlic until they are fragrant.
3. Break the eggs and continue to stir until eggs are ‘fried’.
4. Toss in the prawns and baby octopus and stir until they are half cooked.
5. Toss the French beans back into the wok and mix them well with the rest of the ingredients.
6. Add in a few dash of salt/light soy sauce and pepper for taste.
7. Sprinkle some Bonito flakes as garnish.

PiggyBeng likes to buy prawns once in a while if he sees good ones in the wet market that he frequents. He knows the prawns much better than me so I will let him do the buying most of the time.

So happened while watching a food show on TV one weekend, there is this restaurant that prepared a very easy prawn dish which is also one of their signature dishes… I decided to try it out since we have some prawns in the freezer.

It is a little unhealthy but the taste was really good!

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Ingredients

• 300g Medium prawns (cut away the legs)
• 3tbsp Margerine
• 3tbsp Sugar
• Pinch of salt (optional)
• Curry leaves (optional)

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Methods

1. Heat up wok and melt the margerine. Add in the sugar and continue frying.
2. Toss in the curry leaves (if you have) stir for a while before tossing in the prawns. Stir fry till the sauce starts to caramelized. Sprinkle with some salt if you like it to be saltier as margerine already contains salt.
3. Serve.