mycookerygarden

My chives' bulbs from Malaysia have survived from 31 Dec 2017 till now. Keeping fingers crossed and the pot 'dry' - with very little watering. 31 Dec 2017: Plant bulbs and cuttings from Kuala Lumpur - chives, curry and coriander. Curry leaf cuttings did not survive - it was a valiant fight for about 1 month but the bald sticks just rotted in the end. Chives at first potting on the last day of 2017. Do-re-mi 5 Jan 2018: Chives look promising. 17 Jan 2018: Chives surviving on 'dry' soil. It is damp inside. 22 Jan 2018: Final days of this coriander. Another one bites the dust. 8 Feb 2018: Happy chives. Happy gardener.

Homemade chilli sauce. Simple homemade chilli sauce, similar to the chilli sauce served with chicken rice. For blending: Red chillies - 10-15 Garlic - 5-7 cloves Ginger - 2inch For mixing: Vinegar - 50ml to start with, the chilli sauce should not be too watery, the sour, tangy taste should be there Sugar - 1.5-2 tbsp Salt - 1 tsp Unfortunately, in true homemade style, I learnt to make this from my mum without measurements. Just a sense of proportion that there should be more chilli than garlic and less of ginger. Of course, the vinegar, sugar and salt are similarly adjusted to taste. Too spicy - add salt, sugar. Too bland - add salt, vinegar. Just mixing all these ingredients together is sufficient, no cooking is required. The vinegar, sugar and salt are preservatives. But I always make sure the chillies, garlic and ginger are washed and dried before I blend them. Also, discard some chilli seeds, otherwise, it will be very spicy. For slow consumption, I keep the bott

A slice of apple pie . I used to make a lot of improvised apple pies when staying in the student hostel because the daily dinner apple there was quite inedible by itself. Basically, the skin was really waxy, sometimes the flesh was crunchy, many times it was powdery and at other times, indescribable. This apple pie was made with margarine short crust pastry. A little less short - to be more healthy. So, I didn't measure the flour or margarine - estimated about 2 cups of flour to margarine - crumble until the mixture no longer looks flour-y. This time, I diced the apples - 2 green apples, 2 red apples - and cooked it with a little bit of water, 1 tablespoon sugar and 1 teaspoon of cinnamon powder. Not too soft, but just enough to melt the sugar, integrate the cinnamon and 'deflate' the diced apples. Baked the pie shell first for about 10 mins at 180C. Then filled the shell with the cooked apples and covered with the top pastry. Baked for another 10-15 mins at 180C

The elusive vegetable - Mustard Green - only found in the fresh markets (in Singapore), rarely in the supermarkets. There are quite a few write-ups about this post-Chinese-New-Year brilliant recipe to use up leftover meats. Leftover as in roast meats and pig trotter stewed meats that no one wants to eat anymore after over-indulging on rich dishes for several days. So, a genius person of olden days made a stew of these meats with assam (tamarind), dried chillies and mustard green vegetable to absord all the flavour. https://www.malaysianchinesekitchen.com/chai-boey-mustard-greens-stew/ https://www.rotinrice.com/chop-suey-soup-chai-boey/ https://beyondnorm.com/2017/03/19/choy-keok-recipe/ http://www.msyummylicious.asia/2016/02/hot-and-sour-chinese-mustard-vegetable.html I wanted to make this dish but had no 'leftover meats'. So, I started to collect my meats from the supermarket best buys' section for roast spring chicken and pork. I ate a little of the fresh roa