Sambal Tomyum Okra / Ladies Fingers

A sweet and sour, Thai influenced Malaysian dish. I used a special marinade made from diced serai / lemongrass that I bought in Sabah, Malaysia but I don’t recall the name of it. The marinade gives the regular tomyum paste a special mellow kick to the dish.

Sautee the serai marinade or fresh serai (lemongrass) in some oil and then add in tomyum paste into the oil. Ginger and garlic may be used if desired. Fry until fragrant before adding in the okra / ladies finger.

Mix a few teaspoons of tomyum paste with hot water in a bowl and add them into the wok to help with the okra’s cooking process. Lemon juice can be used if the tomyum paste is not sour enough, or simply squeeze fresh lemons on the okra just prior to serving.

Season with sugar and salt.

Long Green Bean Omellete with Red Bell Pepper

Yes, the Chinese people do eat omellete with rice for lunch / dinner.  The red bell pepper is used for colour mainly. I always add a half egg-shell of water when I beat the eggs, that’s what my dad has always taught me. Perhaps it makes the eggs lighter and fluffier.

Season the egg mixture with salt and pepper. Sautee the diced green beans and red bell pepper in a wok with sufficient oil until the green beans appear to be a of shinier, richer colour and then add in the beaten eggs. Make sure that there is enough oil on the wok before adding the eggs (even if you use non-stick wok).

King Oyster Mushroom Stiry-fry with Ginger and Vegetarian ‘Princess Meat’ a.k.a Sliced Pork

A simple stir-fry with vegetarian oyster sauce. Balance the saltiness from the sauce with a pinch of sugar and counter-balance with a pinch on salt and a dash of white pepper.