Fried fish with egg white batter

Eric really like fried food, but who doesn't? he is like a child who's complain if the dish doesn't fry, and will lighten up if i served the dish like this. I know it's not healthy, don't worry i forced him to take a lot of vitamin supplement to make up for this. 

Ingredients:

• 300 gr. Fish fillet, cut strip (I use perch fillet)
• salt and pepper according to taste

Batter:

• 3 egg white
• 2 Tbsp all purpose flour
• 2 Tbsp corn starch

1. Marinate the fish with salt and pepper, and set aside.
2. Beat the egg white until it stiff, what i meant stiff is when you turned the bowl, the batter has not fallen down.
3. Add the flour and corn starch to the batter.
4. Dip the fish strip to the batter, deep fried it in the wok for 3 minutes. Remove and serve in the serving dish.

P.S. : I recommend to use electric mixer to stir the egg white to achieve perfect consistency.

Crispy Black Pepper Chicken

This black pepper chicken dish is different from black pepper beef, the flavor is in the chicken itself.

Ingredients:

• 300 gr chicken breast, diced
• 2 Tbsp soy sauce
• 2 Tbsp sweet soy sauce (kecap manis)
• 1/2 tsp salt
• 1/2 Tbsp lime juice
• 2 Tbsp all purpose flour

Other Ingredients:

• Half onion, cut wedges
• 1 Tbsp of fresh crush black pepper
• Bell pepper (optional)
• dash of salt

1. Mix the chicken with the lime juice first, this step is to eliminate the 'fishy' smell from the chicken, and marinate the chicken with the rest of the ingredients for 2 hours or more.
2. Heat the wok, and add 1 cup of oil in the wok, fried the chicken until it cook, it takes around 3-5 minutes. Remove from the wok and set aside.
3. Remove the oil from the wok, and reheat the wok, add 1 Tbsp oil in the wok, and fry the onion until fragrance, add the bell pepper if you use any, and the chicken. Stir fry to mix and add the dash of the salt and the black pepper. Remove from the wok and serve.


P.S.: Best if you crushed the black pepper yourself using the mortal and pestle, the texture of rough black pepper add the extra crisp to this dish.

Satay-Pork

Summer time usually identical with the grilling, If you don't have the grill you still can cook this satay pork with your oven.

Ingredients:

• 300 gr of pork loin

Marinate Ingredients:

• 1 Tbsp of corriander
• 1/2 tbsp of cumin
• 4 candle nut (toast in the pan)
• 3 shallots
• 2 cloves garlic
• 4 Thai chili pepper
• 2 Tbsp of sweet soy sauce.

1. Mix all the marinate ingredients in the food processor, grind until all become a paste, heat the pan, add 2 tbsp of oil, fry the paste until fragrance. Marinate the pork loin for 4 hours (best if overnight). 

2. Slice the pork according to your preference and pin them into the skewer. 

3. Grill them on the grill or turn your oil to the boil setting, and put the oven rack into the top (nearest to the boil) and set your satay in the baking pan, and boil them for over 3 and half minutes on each side.

p.s: To avoid over drying the meat you could put a water tray under neath the baking pan, this method is optional.

Stirfry Green Bean with Ground Beef

This dish usually cook with Chinese string beans, since i live in small town where Asian grocery who sell Chinese string beans has their item back order, so i substitute the string beans with green beans. 

Ingredients:

• 250 gr green beans
• 200 gr ground beef
• 2 Thai chili pepper
• 2 cloves of garlic

Sauce: (in the small bowl)

• 1 Tbsp hoisin sauce
• 1 Tbsp oyster sauce
• 2 tsp sugar
• 1 tsp salt
• 1/2 tsp white pepper

1. Heat the wok, and add 5 Tbsp of oil into the wok, and fry the green beans until tender crisp. Remove the green beans from the wok, and set aside.
2. With the remaining oil in the wok, fry the garlic and the chili pepper until fragrance, and then add the ground beef, stir until the beef change its color, and then add the beans and the sauce, stir to mix.
Remove and serve in the serving dish.

Mun-Tofu

My ultimate comfort food.

Ingredients:

• Half block of tofu
• 100 gr of medium shrimps
• 1 carrots, diced
• 1/4 cup of sweet peas
• 1 black mushroom (optional)
• 3 cloves of garlic
• 1 cm ginger, crushed
• 1 green onion, chopped
• 1 cup of chicken broth
• 1/2 Tbsp of soy sauce
• 2 tsp of sesame oil
• dash of maggie sauce
• dash of pepper and salt
• 1 egg (optional) 
• 2 tsp of corn starch mix into 1 tbsp of water. (thickening agent)

1. Heat the wok, add 2 Tbsp of oil, fry the garlic and ginger until fragrance, add the shrimps, cook until the shrimps change its color, add carrots, and add the maggie sauce. The maggie sauce will seep into the carrots and shrimps, so your shrimps and carrots will have its unique flavor. 
2. Add the tofu into the wok, and add the chicken broth, cover the wok, and cook until boiling and the carrots tender, and then add the rest of the ingredients except the thickening agent. If you using the egg, crack the egg into the bowl, mix it and swirl the egg into the wok. Last add the thickening agent and serve.