Stir-fried Hairy Gourd with Dried Shrimps & Tang Hoon

Since young, whenever I've a craving for any food, mum would try her best to prepare it for me - most of the time, the very next day. This is one of my personal favourite from her many home-cooked receipes. To me, mum makes the best version of this dish.

Ingredients (Serve 2)
1 small hairy gourd, sliced into strips
10g of dried shrimps, soaked till softened
1 small carrot, sliced thinly
1 bundle of tanghoon, soaked till softened
1 piece of sweetened dried beancurd skin, cut into strips
2 garlic cloves, finely chopped
2 cups of water
1 tsp salt
1 tsp light soya sauce
1 tsp sesame oil

Method
Deep fry the beancurd skin till golden brown.

Heat up some cooking oil in a wok. Add in the garlic and dried shrimps till fragrant.

Add in the hairy gourd and carrot. Slowly pour in the water and simmer till the vegetables softened.

Stir in the salt, sesame oil and light soya sauce.

Add in the beancurd skin and tanghoon. Mix evenly and cook for approx. 3 mins.

Serve warm.

Stir-fried Beef with Bittergourd & Black Beans

Since young, I had a phobia for bittergourd. The bitterness just put me off. Few years ago, I decided to give this vegetable another try. Hmm.. The reason is because I read from a newspaper article that bittergourd has health and beauty benefits. It is known to detoxify the body system and keep the complexion clear. Slowly, I've learnt to appreciate this vegetable. For beauty's sake, women are willing to try anything.

Ingredients (Serve 4)
450g frank steak, thinly sliced and seasoned with salt and black pepper
1 bittergourd, seeded and thinly
2 cloves garlic, chopped
1 white onion, sliced thinly
2 tbsp black bean paste
1 tbsp dark soya sauce
1 tsp sugar
1 tsp sesame oil
50ml water

Method
Heat up wok with some cooking oil.

Add garlic and onion to stir-fry until fragrant and then stir in the black bean paste.

Add bittergourd. Stir in dark soya sauce, sugar and water.

Cover wok and simmer until bittergourd has softened. Add beef and stir for 1-2 mins.

Finally, add sesame oil.

Serve warm with steamed rice or porridge.

Crunchy Rosemary Potatoes

I love my carbo! From pasta.. to bread.. to potatoes. I just can't live without them. But somehow I have to reduce my intake as it will add to the inches round my waist.

This side dish goes very well with roast chicken and they sure taste better than those frozen pre-packed french fries. Try it and you will know!

Ingredients (Serves 6 as a side)
1.5kg of potatoes, peeled and cut into 3cm chunks
4 sprigs of rosemary, leaves only
Extra virgin olive oil
Coarse sea salt to taste

Method
Preheat oven to 220 degrees celsius

Line a large, shallow baking tray with aluminium foil, then followed by a sheet of baking paper.

Spread the potatoes on the tray in a single layer.

Add the rosemary leaves and drizzle the olive oil. Mix thoroughly to make sure that all the potatoes are well coated with the oil.

Cover the baking tray loosely with foil and bake for 20-25 minutes.

Remove the foil and reduce the oven temperature to 200 degrees celsius. Continue cooking for approx. 35 to 40 minsutes or till the potatoes are golden brown with crispy edges.

Remove from the oven and sprinkle some coarse sea salt.

Serve warm.