Stir Fried Squid With Dry Chilies

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Ingredients:
Squid, sliced
8 dry chilies, cut into half
2 medium onions, sliced
1 garlic, minced
4 slice of ginger
½ teaspoon of salt
½ teaspoon of dark soy sauce
½ tablespoon of vegetable/ olive oil

Method:
1. Splash some hot water into the squid to get away the smell. (Or you may cook with some hot water)
2. Heat the oil. Add garlic, onion and ginger and sauté until brownish colour.
3. Add dry chilies, fry until fragrant
4. Add squid and stir fry
5. Add dark soy sauce
6. Season with salt and is ready to served

You can change the quantity of the ingredients to your preferences.

HomeCook Recipe @ Bandar Puteri, Puchong

Dinner on 15.06.09 (Monday)























Sambal Petai Prawns. Not too oily and not too spicy, just......nice......






















Salted Chicken. This is my favorite home cook food.





















Fried Pork Ribs. Taste just right but a little bit dry and hard.

Home Cook Recipe @ Bandar Puteri, Puchong
Address: No. 28, Jalan Puteri 5/2, Bandar Puteri, 47100 Puchong
Email: homecookrecipe@gmail.com
Tel/Fax: 03 - 8063 2933

Assam Stingray

Ingredients:
1 stingray (pou yu), cut into pieces
2 tomato (cut into wedges)
1 brinjal (cut diagonally into 3 inches)
5 ladies finger (cut into half)
1 tablespoon of fish curry powder
2 tablespoons of vegetable/ olive oil
1 teaspoon of salt

Spice Paste:
1 clove garlic, chopped
1 big onion, chopped
1 stalk of lemon grass (white part only)
1 tablespoon of dried ground chili peppers (depends how spicy you like)
2 tablespoons of tamarind paste 1 cup of water

Marinate the stingray with ½ tablespoon of fish curry powder and abit of salt.

Method:
1. Grind all the spice in a food processor. Set aside.
2. Soak the tamarind paste in warm water for 15 minutes. Squeeze the tamarind paste constantly to extract the flavor into the water.
3. Drain the paste and save the tamarind juice.
4. Heat oil and fry the spice paste for 2 minutes or until fragrant.
5. Add the tamarind juice, fish curry powder.
6. Add the tomato wedges, brinjal and ladies finger.
7. Add the fish, season with salt.
8. Simmer on medium low heat until the fish is cooked. Serve hot.

You can change the quantity of the ingredients to your preferences.

Curry Pork Ribs

Ingredients:
Pork Ribs
1 red onion, peeled and chopped
2 tablespoons of curry paste
2 tablespoon of curry powder (meat curry powder, mix with water)
2 tablespoons of vegetable/ olive oil
2 tablespoon of low fat milk
1/2 teaspoon of salt, or to taste
3 stalks lemon grass
6 lady’s fingers

Method:
1. Season pork ribs with a bit of salt and curry powder.
2. Heat the wok over medium high heat. Add oil to the heated wok.
3. When the oil is hot, add onion, curry leaves and lemon grass. Stir fry until fragrant.
4. Add curry paste and curry powder. Continue stir fry until fragrant.
5. Add pork ribs and stir fry about 5 minutes so that the pork ribs is browned and coated with the curry paste.
6. Add small amount of water, let it simmer.
7. Add low fat milk, Stir evenly.
8. Add salt and lady's finger.
9. Cover and simmer until thicken and pork ribs is cooked and tender.

You can change the quantity of the ingredients to your preferences.