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Green Beans with Choy Po (Preserved sweet turnip) and Chili Peppers Recipe

Monday, July 27, 2015 | Labels: , | No Comment »

I love preserved turnip or otherwise known as 'choy po' in the Chinese language.  There are usually two varieties, sweet and salted.  I prefer the sweet in most dishes for stir-fries.  The crunchy pickled vegetable adds great texture to a lot of dishes.  I do hope you pick some up the next time you are in an Asian supermarket.  Just on a side note, I had no problems finding these while I was living in San Diego, the trusty Ranch 99 had them.


Green beans shot by my mom :)

As you can see, this is just a simple stir-fry that melds green beans, chili peppers and sweet turnip together.  The differing textures and the heat from the peppers were excellent.  This post is part of my Yuen Chun Recipes, a project on this blog.  You just need some good quality light soy sauce for this dish. Easy.

Homemade Currypuffs Recipe

Sunday, July 19, 2015 | Labels: , | No Comment »

As a Malaysian, I love a good curry puff now and then.  The problem is, the traditional curry puffs are yummy but usually deep-fried and does not make for a nice waistline!  Anyway, today we decided to indulge a little and instead of frying the puffs, we just baked them.  True, not as crispy as deep-fried ones but they were still satisfactory!


Homemade currypuffs

For the filling, we just used the traditional potatoes and chicken breast.  You can be creative and ad whatever suits your fancy of course.  To save time and (due to laziness), we used store-bought pastry for the skins.  You can actually use puff pastry if you like for a different kind of puff.  

This recipe is part of my Yuen Chun Recipes.

Steamed Fish with Fresh Black Beans and Chili Peppers Recipe

Sunday, June 28, 2015 | Labels: , | No Comment »

I love steamed fish! It's one of my favourite ways of cooking and eating fish ever.  Today's feature is a very simple home-styled dish which we just love.  You can use a piece of fish fillet like I did or just use whole fish.  I would prefer to use white fleshed fish for this recipe as well.  Fish is steamed separately then the sauce is cooked and poured over right before serving!


Untitled

This post is part of my Yuen Chun Recipes.

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