Hairy gourd with egg tofu

Ingredients
1 hairy gourd
1 egg tofu
garlic
dried small shrimps
2 tablespoons light soy sauce
some salt to taste

This time I chopped the hairy gourd into big pieces instead of the shredded ones outside. Then, I had the egg tofu pan fry awhile before adding to the hairy gourd.
These are the small shrimps I used because I ran out of the normal baby prawns(xia mi).

These tofu went really well with the hairy gourd. Some lightly pan-fried egg tofu.

Salted fish beansprout

Ingredients
3 handfuls Beansprouts
2 big chilli, sliced
2 dried shitake, soaked and sliced
10g salted fish, cubed
some chopped garlic
2 spoons light soy sauce
salt to taste
cooking oil

1. Heat up cooking oil. Fry salted fish till slight crispy. Drain salted fish and put aside.

2. Add garlic into oil. Before garlic browns, add in chilli and shitake.

3. Till you smell the mushrooms, stir in salted fish. Add beansprouts.

4. Add in the rest of the seasonings. Stir till beansprouts are just right.

Becareful not to overcook beansprouts or it will lose it crunchyness. Quite a troublesome dish cause of the ingredients you need to prepare. But its worth it when you get the results!!

Stir fried chye sim

Ingredients
1 packet chye sim
1 spoon light soy sauce
some chopped garlic
salt to taste
cooking oil

1. Heat up cooking oil and add in garlic.

2. Add in chye sim before garlic browns. Add soy sauce and salt to taste.

A very easy vege dish which I would normally suggest when I am lazy. This smaller size chye sim are easy to wash and prepare.

Stir fried Kang Kong with belachan

Ingredients
2 bundles kangkong
2 tablespoons belachan
1 spoon light soy sauce
Half a bowl dried baby prawns
3 tablespoons chopped garlic
some cooking oil
some salt to taste

1. Heat oil in wok. Add in chopped garlic and dried baby prawns.

2. Fry till you smell the baby prawns or just before garlic browns. Add in belachan and stir.

3. Add in Kang Kong, soy sauce and some salt. Fry till kang kong is cooked.

Amount of belachan can be reduced if you do not want it too spicy. The baby prawns that I used are not what people normally called 'xia mi'. Its another kind which are smaller in size (look in the photo). Its normally used in malay food like mee rubus. Kangkong is one of my favourite vegetables. I especially love to crunch on the stems.

Shanghai Green with Mushrooms

This is a simple stir-fried vegetable.


Ingredients
1 pack of Shanghai green
5 dried shitake mushrooms, soaked and sliced
oyster sauce
some chopped garlic
salt

1. Heat oil in wok. Add garlic. Fry for a while.
2. Add in Mushrooms before garlic browns. Stir around.
3. Add in Shanghai Greens. Stir fry.
4. Put in oyster sauce. Add a little salt to taste.
Easy to do dish. Goes along well with rice.