My Beef Debut. (and Egg TOFU~~~)

Beef braised in sweet soy sauce.Pound the beef cuts crazily using a meat tenderizer!I used a stone pestle.Then marinade the meat in oyster sauce for at least half an hour.Slowly heat oil and put in chopped garlic,shallots and ginger until fragrant. Put in the meat pieces and pour sweet soy sauce over it.Drop an assam kulit in the pot.Season with pepper and chicken stock.Pour three cups of water,bring it to a boil, cover and let it simmer for an hour at least.This is to reduce the sauce into thick gravy and to ensure the meat turns soft,tender and crumbles in your mouth.The magical combination of sweet and sour is like a match made in heaven. The fundamentals of Malay cooking.

Vegetables for lunch? Egg tofu, pakchoi and baby angel mushrooms, stir fried in garlic sauce. Tofu is versatile and comes in different shapes and textures. A staple in many asian cooking.The type I'm using egg tofu(My Favourite kind) is soft and delicate yet does not break when stir fried.

Nesting Phoenix

Lame name i know, but chinese dishes usually have mystical names.So this is Chicken in oyster sauce 'Szechuan style'with crispy rice noodles. The signature of szechuan cuisine are Hot and Fiery. What makes this different is the generous amount of peppercorns and hot chillies.

Sweet and sour mango fish

So I'm given some rumahan fish to cook. It's a local mackerel species the length of your hand, soft texture and bold flavour. It's usually boiled or fried, so i experimented and filleted these fish, coated them with breadcrumbs and fried them. Then i made the sweet and sour sauce, usually with pineapple and green pepper, but since I'm working with limited ingredients, I substituted them with tangy ripe mangoes and red chillies.It tastes even better!The sharp tasting mangoes works well to cut through that strong fish taste.Sprinkle with chinese parsley in the end.

Ikan Assam Pedas& Treasure cheese cake

Okay, so i just learned that we're gonna be having fish every day and we're only allowed chicken once a week, as part of a "healthy" diet that my mom just set. To make matters more interesting, our maid is now on a one month leave so guess who's cooking from now onwards? haha.
So here's what i made last night, ikan assam pedas, the secret ingredient is the intensely fragrant bunga kantan(wild ginger bud).Really zings up the dish. Sour,sweet,fragrant,spicy. The signature flavours of Malay cooking. I'll write down the recipe later.

The masterminds behind the treasure cheesecake are my sisters, using crushed cocopuffs as the base. The fancy toppings are white chocolate covered strawberry and chocolate buttermilk rolls.Good luck finding it in Brunei. hehe.It's from M&S. Crunch&Cream,Rich&Sweet. Just what i crave for in a dessert.

Messy fried icecream

Sorry for the messy presentation, and the poor lighting but i just can't help posting this weird desert. Fried ice cream? My sister made this marvel. Looks like she's got a few tricks of her own up her sleeve as well.Like brother like sister.hehe. Fried ice cream. How did she make it?

Scoop ice cream and shape them into fist-sized balls. Dip them in egg white, and coat them in breadcrumbs mixed with dessicated coconut. Put them in the freezer over night and repeat the coating process before frying it. Make sure you use a non stick frying pan (or it will stick and break as seen in the picture)and fry them for just one minute.
What does it taste like? Warm and crisp to the bite on the outside and soothingly cool,rich and creamy on the inside.Mmmmm....