Recipe Malaysia

Ingredients A: 150g of long bean, 450g of red carrot, 4 cucumbers, 300g of cauliflower (cut into small pieces), 400g of cabbage (cut into small pieces) and 4 red chilies (cut into small pieces).

Ingredients B: 3 stalks of lemon grass, 50g of lengkuas, 20g of kunyit, 4 brown onions, 50g of buah keras, 20g of blacan, 300g of chilies paste.

Ingredients C: 500g of fried and crushed groundnuts, 100ml vineger, 400g of sugar, 100g of sesame seeds.

Methods:
1. Cut red carrots and long bean into short length.
2. Slice cucumber in halves lengthwise, scoop out center pulp. Cut the cucumber into short length too.
3. Blend all ingredients B. Put aside.
4. Bring to boil a pot of Delcol Reverse Osmosis water, add in 200ml vinegar and scald ingredients A for about 5 minutes.
5. Drain out all ingredients from water.
6. Heating the wok with adding 2-3 teaspoons of cooking oil in.
7. Stir fry blended ingredients B till fragrant.
8. Add in 100ml vinegar, 400g of sugar, 2 teaspoons of salt, and 200g of groundnuts. Stir fry briefly.
9. Pour in ingredients A, mix it well and dish out.
10. Garnish with sesame seeds and remaining groundnuts.

Ingredients to prepare rice: 5 cups of rice (wash and clean the white rice, and soak in water for about 30 minutes, drain rice after that), 2 tablespoon of cooking oil, 1/2 teaspoon of chopped garlic and 1/2 teaspoon of chopped shallots.

Ingredients to prepare thunder tea soup: 500g of fried peanuts (peel off fried peanut skin), 1 cup of fried dried anchovies, 200g of mint leaves and appropriate tea leaves.

Ingredients to prepare main dishes: 600g of long bean, 600g of sio pek chye, 600g of chye sim, 600g of star gooseberry, 300g of green shallots (finely chopped), 8 pieces of bean curb (cut into small cube shape), 1 bowl of mixed chopped garlic and dried shrimp (400g).

Ingredients to prepare side dish: 2 tablespoon of chopped garlic, 500g of minced white radish, 200g of dried shrimp and 600g of fried peanuts (peel off fried peanut skin).

Cooking Tips (To prepare rice):
1. Add in 2 tablespoons of cooking oil into wok, fry chopped shallots and garlic till fragrant.
2. Then continue fry with 5 cups white rice for about 10 minutes.
3. Rice up. Put appropriate water then cook the rice.

Cooking Tips (To prepare thunder tea soup):
1. Blend all ingredients of thunder tea soup with 1 small cup of water.
2. Simply add boiling water in and with appropriate quantity of blended ingredients to ready thunder tea soup.

Cooking Tips (To prepare main dishes)
1. Deep fry the bean curb cubes over low flame until golden brown color.
2. Heat up the wok with 2 tablespoon of cooking oil. Then add in 2 tablespoon of chopped garlic and dried shrimp, stir fry green shallots with fried bean curb. When the dish almost to cook, add a dash of salt and light soy sauce. Dish up.
3. Add 2 tablespoon of cooking oil, add in 2 tablespoon of chopped garlic and dried shrimps and lightly stir fry with the chopped long beans. Stir well with a dash of salt and light soy sauce. Dish up.
4. Repeating the same procedures as mentioned in no.3 to prepare sio pek chye, star gooseberry and chye sim.

Cooking Tips (To prepare side dish)
1. To overflow excess salty from radish. It is good to soak the white radish in water for about 15 minutes before fry.
2. Add in 2 tablespoons of cooking oil, stir fry chopped garlic and shrimps with minced radish. Dish up.
3. Deep fry the shrimp until fragrant.

To serve: You can mix it serve with soup and rice or scoop portions of the accompanying main dishes and side dish as picture shown.

Ingredients: 1 pack baby kailan (about 200g), king prawns (100g), 1 tablespoon of minced garlic, 1 teaspoon of salt, 1/2 teaspoon of chicken powder, 1 teaspoon of sesame oil and 1 tablespoon of ShaoHsing HuaTiao chinese rice wine.

Cooking Tips:
1. Wash baby kai lan and cut off the base of the stems.
2. Prepare prawns(shelled, de-veined, butterflied ).
3. Marinate those cleaned prawns with salt, sesame oil and ShaoHsing HuaTiao chinese rice wine for about 10 minutes.
4. After 10 minutes, we can start to heating the wok with adding 2-3 teaspoons of cooking oil in.
5. Add in 1 tablespoons of minced garlic and fry it for about 1 minutes.
6. And then continue fry with the marinated prawns for a while.
7. Add in all baby kailan and fry together.
8. Stir well with following seasoning (dash of salt, 1 teaspoon of ShaoHsing HuaTiao chinese rice wine and 1/2 teaspoon of chicken powder) and until the baby kailan’s leaves to be soften.
9.