Tofu Bhurji（Scrambled Tofu）【辣炒豆腐碎】

 

Tofu bhurji literally means scrambled tofu, a very good substitude to eggs for vegan and vegetarian. A very versatile side dish to go with rice and flat bread.

这款辣炒豆腐碎吃起来真像炒鸡蛋，是个高蛋白的营养素食，茹素的朋友们可以试试看。

Maggie Goreng 【炒快熟面】

I used to like Mee Goreng Mamak more than this Maggie Goreng, as I stay longer overseas, where fresh oil noodle is hard to come by, Maggie goreng becomes a quick and favorable choice.

I could stir up this hearty meal under 20 minutes provided all the ingredients needed are in place (Which I always do). Seriously, what is not to love about this tweaked instant noodle?

以前其实我喜欢嘛嘛档炒面更胜于这个炒快熟面。然而海外待的时间更长了之后，炒快熟面就成了一个快捷又便利的选择。

只需所有原料都准备好，就可以在 20 分钟内炒出这个美味的炒面，真的太方便了。

【燕麦芋头甜汤】Taro Oatmeal

 

燕麦除了拿来做燕麦粥，燕麦玛芬、燕麦曲奇以外，拿来做中式甜汤也非常好吃，加了芋头的甜汤更香。

In addition to making oatmeal for breakfast, old fashioned oats can also be used to make oatmeal muffins and oatmeal cookies.

Oats are also very delicious when make into Chinese sweet soup/dessert. Adding taro gives very nice fragrant to the dish.

【塔香广式烧肉】Thai Basil Stir Fry Cantonese Roast Pork

小时候每次过节或者拜拜剩下的广式烧肉妈妈就会加一把九层塔回锅煸炒，这样加工过的烧肉风味更佳，非常好吃。

去年冬天我在门口撒了一把九层塔种子，结果今年夏天家门口就九层塔泛滥了。现在已经来到了初秋，在它们被冻死之前努力吃九层塔，今天午餐就做塔香脆皮烧肉，烧肉是超市熟食部买来的，不够肥，这么做仍然非常美味。 

I have way too many Thai basil plant this year, I keep pulling them out to use in my dishes and I still have so many. But the weather is getting colder by the day, they won’t last for much longer, so you guys will be seeing a lot of Thai basil dishes from me before winter 😂 .

【蒜香奶豆腐咖喱】Lehsuni Paneer

 

奶豆腐是北印度非常受欢迎的食材，做法也很多，会和菠菜做成菠菜奶豆腐，或加和豌豆做成豌豆奶豆腐，还有俊宝很爱的奶香奶豆腐，还可以做成接近中式口味的酸甜奶豆腐，反正做法很多也都非常美味。

今天做的这款蒜香奶豆腐是蒜味比较浓郁的咖喱，沾着面饼特别好吃。

Paneer is a very popular cooking ingredient in North India, and there are many ways to use it in dishes. 

It can be made with spinach to make Palak Paneer, or cook with some peas to make Matar Paneer, and also my son's favorite Paneer Makhanwala, there are just so many ways to use the ingredients and turned it into delicious dishes.

The Lehsuni Paneer I made today is a creamy restaurant style North Indian Curry recipe, it uses a bunch of garlic in the recipe and have a strong garlic flavor, making it unique and very delicious serving with flat bread.

If you like garlic, you ought to try this!

【家常回锅肉】Home-style Twice-cooked pork

出差吃了快十天的西餐，非常想念热腾腾的白米饭配好吃的下饭菜。

刚好出门前冰箱也被我清得空空如也了，出门买菜时看见很久没吃的蒜苗/青蒜上市，买一把蒜苗，和一些五花肉，回家做一盘咸香下饭的回锅肉，真是好满足的一顿饭。

I have been on a business trip for more than a week, that many days of restaurant dining is all that I can handle. I was already craving for some hot steamed rice with home cook dishes for days.

Since I emptied the refrigerator before my trip, I went out to get some groceries after reaching home, the nearby Asian market has some fresh garlic chive on shelve and I hadn’t have fresh garlic chive for a long time. So I bought a bunch of garlic chive and some pork belly to make this twice cooked pork dish. This is one of my favourite Sichuan dishes, it really hit the spot and is precisely what I was looking for!

Pedal Ayam Masak Lemak Cili Api【椰香鸡胗咖喱】

Masak lemak 按字面翻译是用椰浆烹制的咖喱菜，据说起源于马来西亚的森美兰州，是米南加保族的特色菜。 这道菜可以用各种食材烹制，如鸡肉 、鱼肉牛肉或各式海鲜。

其底料基本一样，用生鲜姜黄、朝天椒 以及其他香草和香料制作而成。 

这道菜也会被称为 masak lemak cili api (padi)，cili api指的是在这道菜中使用的朝天椒，表示这道菜的主旋律为辣和椰香味。 

这款咖喱菜在马来西亚很受欢迎，通常搭配参巴酱、米饭和蔬菜沙拉 (ulam)一起吃。

前两天韩国超市的鸡胗打折，我买了两盒回来换个口味做了这款简单的咖喱。又是一款下饭菜呀！

Masak lemak is a type of curry dish in vibrant yellow color, tasting spicy and creamy at the same time. It is said to have originated from the state of Negeri Sembilan in Malaysia, and is a specialty of the Minangkabau people. 

This curry is made with fresh turmeric, bird's eye chili, and other herbs and spices, it can be prepared with a variety of ingredients such as chicken, fish, beef or various types of seafood and vegetables. 

This dish is also known as masak lemak cili api (padi). The cili api/padi here refers to the chili peppers used in this dish, which is bird's eye chili, a type of chili pepper notable for its hot flavor. Which means that the main theme of this dish will be spicy aromatic.

This curry dish is very popular in Malaysia and is usually served with sambal, rice and fresh vegetables (ulam).

Homemade Char Siu Sauce【自制叉烧酱】

I made Wonton Mee & My Special Gon Loh Sauce few days back with my homemade Chicken Char Siu, a variation of the Char Siu which is commonly made with pork.

This Char Siu Chicken turned out delicious and very good looking, the secret to the beautiful red color is my homemade Ang Chow, which is a very healthy alternative to food dye, those who have not tried it, should explore and see! Adding the plum sauce also gives the dish fruity flavor, which is very tasty.

之前上了干捞云吞面的帖子之后收到几个朋友的短信询问鸡肉叉烧的做法，这款鸡肉叉烧我经常做，成品拿来做包子，炒饭，炒面都很好。

我用的是自制的红糟染的色，让小朋友吃我很放心。加了苏梅酱让做出来的叉烧带有清香的果味，更美味。