Wednesday, January 30, 2008

Fried Egg with Long Bean

Simple and just fried…

When your mind is some time too lazy to think of what to cook… this dish is definitely suitable when we are lazy… hahaha :)
* Just diced the long beans and stir an egg with some Soya sauce.

This is the Organic Long Beans I bought from Tesco, and it was actually placed at the Organic Rack. And I found the prices between Organic and Non Organic are just about few 10 cents difference.

1. 4 cloves Garlic (grated)
2. 5 pcs Long Beans (diced)
3. 1 Egg (stir well)

1. Rinse Long Bean and diced.
2. Heat up 2 tbsps of oil, add sufficient salt, and fry Minced Garlic and Long Bean until fragrant.
3. Pour in egg evenly on the Long Bean.
4. Fry over high heat for 2 min.
When I was home last year, I remember my mom’s “mini-farm” planted some long beans too… and I remember that was an evening and mom asking to choose some matured long bean and asked me to pick down some for dinner.

Living in a big city like where I stay now… we don’t have a big house for gardening, don’t even have a backyard to plant anything like what my mom has. That is why I always appreciate when I have a chance to go home, and the next thing I will do is bring my camera and take down photos.

Here are some of my mom’s results from her backyard, and we even found some snails crawling at the vegetables, lady-birds hiding at the Bird Eye Chili Trees, and some time we even can see frogs hiding underneath the Pandan Leaves.
*Took ~ when I was home last year…

~ supply never stop whole year... :)

~ greatest and hottest Bird Eye Chilies (light green color)

~ froggie and x-name insect
~ insect and chili - same color

~ wondering is this a huge lady-bird baby?!



~ different types of Lady Bird :)
~ Lovely Home Sweet Home ~
Land Below The Wind- Sabah

Monday, January 28, 2008

Black Pepper Pork

Gravy~ Black Pepper Gravy~ I Love Black Pepper Gravy~

Believe or not… A plate of tasty black pepper pork will come along with a perfect marinate process.

I always love the black pepper gravy… but always so curious about why people only cook Black Pepper with Beef and too rare to cook with Pork.

BigFish Cook Book is trying to make a different here. If u read my previous post ~ I tried this dish before with Beef and shoot with a photo which didn’t actually shown the dish great.

This time, Panda help to shoot the photo properly with so many failure shoots. And I choose from those and I think this is the best among all.

1. 250gm Pork (sliced)
2. 1 Red Big Onion (sectioned)
3. 5 cloves Garlic (grated)

Pork – some Black Pepper, Corn Flour, Sesame Oil and some brown sugar.

Black Pepper Seasoning:
Mix some Corn Flour, 1 tsp Black Pepper, ½ tsp White Pepper, ½ tsp Brown Sugar, Black Soya Paste and Grated Black Peppers with ½ rice bowl water.

1. Heat up 2 tbsps cooking oil and fry grated garlic until fragrant.
2. Pour in Marinated Pork and stir fry for 5min.
3. Add sectioned Red Onion and fry together.
4. Pour in Black Pepper Sauce and stir well, fry for another 5min.
5. Garnish with some Chinese Celery and Serve!
Trust me, no matter how good the gravy, the pork have to marinate nicely and at least for 20min. And you will find absorption of every pieces of sliced pork taste really good from Inside Out!

I prefer to use the Red Big Onion instead of the normal Onion. The color is nicer and the smell stronger.

Saturday, January 26, 2008

Fried Long Bean with Pickle Radish

That was a night, we worked late and came home late…

Panda suggested me not to cook and we eat outside because both of us worked late. But finally I told him about my mood of cooking that night was like extremely high… and we both agree that we take some light good first. Then I will go home and cook the dinner.

So we had dinner after 9.30pm that night. This fried long bean is one of the dishes I had from my BigFish Cook Book. It is so simple… for a working lady like me, always hope to cook at home, but time is so tight. I bet this simple and easy recipe is definitely suit to me some times.

This idea was getting from the Fried Egg with Pickle Radish (Choy Bor). A lot of people like to have Fried Egg with Pickle Raddish to serve with Porridge. And I think this dish helps a lot to make our appetite better.
*Less Oil and Healthier! Can either serve with Rice or Porridge …
1. 4 cloves Garlic (grated)
2. 50g Pickle Radish - Choy Bor (grated)
3. Long Bean (sectioned)

1. Rinse Long Bean and sectioned.
2. Heat up 2 tbsps of oil, fry minced Garlic and minced Choy Bor until fragrant.
3. Pour in Long Bean and stir fry till cooked.
4. Add in sufficient salt, fry over high heat for 1 min.

Wednesday, January 23, 2008

Non Spicy Curry Prawns




1. 15 Fresh Chilies
2. 7 Medium Shallots
3. 4 Garlic (Big)
4. 1 stalk Torch Ginger
5. 3 Stalk Lemon Grasses
6. 1 big piece Giner
7. 2 stalks Curry leaves
8. 6 Bird Eye Chilies
9. Some Star Anise
10. 8 Lady Fingers
11. 2 Tomatoes (sectioned)
12. 1 Round Brinjal (sectioned)
13. 3 Stalks Spring Onion (sectioned)
14. 2 Stalks Chinese Celery (sectioned)
15. 20 medium size prawns

* Blended – Fresh Chilies, Shallots, Garlic, Ginger, Torch Ginger and Bird Eye Chilies.
* Cut -Tomatoes and Round Brinjal into cubes.
- Spring Onion and Chinese Celery (1 inch)
* Trim and cut the back of the prawns and deviant.

1. Heat up Frying-pan with 5 tbsps full cooking oil.
2. Fry Blended Ingredients until fragrant. (at least 20min)
3. Add Curry Leaves and “pat kok” flower, fry for another 10min.
4. Add 2000ml water and mixed well “Serai” with all ingredients.
5. Pour in Brijal, Lady Fingers, Tomatoes, Spring Onion and Chinese Celery.
6. Add sufficient salt and Brown Sugar, then pour in Prawns.
7. Simmer for another 15min and SERVE!

Some of my friends love curry but yet they can’t take too spicy!
That was a potluck gathering we had in a friend’s house. And I have made a Curry which is not spicy and I was trying to make the curry without adding those ready made Curry Powder.

With all the raw ingredients I bought… went through blending and cutting. I was also making my own seasoning taste for the curry. I was quite happy that the Curry turn how reddish, not too oily and yet not too spicy…
And this recipes ~ NOT USING COCONUT MILK...
(1/2 rice bowl) Blended Ingredients.
With the reserve blended ingredients, I decided to have another recipe for the prawns.

1. 30g Shrimp paste (Belacan)
2. 3 Stalk long bean (cut 1 inch)
3. 15 medium size prawns (remove heads and shell)

1. Heat up Frying-pan with medium heat, fry shrimp paste until fragrant without oil.
Pound or grind Shrimp Paste with a little bit water.
2. Heat up Frying-pan with 3 tbsps full cooking oil.
3. Fry Blended Ingredients until fragrant. (at least 20min)
4. Add shrimp paste and stir fry until mixed well.
5. Add Prawns and fry evenly together with Long Bean.
6. Add sufficient salt. Stir fry for another 5min and SERVE!

Monday, January 21, 2008

My BigFish Cook Book

Since last Thursday, is been few days already, haven’t been posting my recipes on blog… huh… getting frustrated now! I was so busying to figure out ways just to improve my blog. The problem with my Photo Shooting and Making nice template are giving me a big challenge.

As a new blogger, I think I get addicted over here! :)

Comments from friends and Foodiest …
Very much appreciate to every one here and I have made up my mind to improve my blog page template soon.

1. Why I want to set up a Blog?
This is really important for me to drive ahead. In the very beginning, I bet every one here are like me ~ wanted to set up a blog for SHARING, and Learn new things. Make a habit to note down anything which is actually interesting and warming your soul. But after some times, I found most of the thing that make me smiling inside out to share here are my Home Cooking and Recipes. I feel extremely proud with my own creations and also the modified recipes whenever it served on the dinning table.
I have found my answer even obvious after some times of carving. Opinions given by lot of friends, and I’m sure that I’m the lucky new blogger because I got to know some bloggers and added them into my MSN as well.
* Especially from Big Boy Oven (Sid), my friend who works in MPH Publisher (Lawrence), and also a designer he is my ex-schoolmate (Hakkison). Their opinions are really helping me a lot.

2. Food Blog – How should I present a food blog.
Eat out food or Home Cook Food? My blogging are mainly about my Home Cook Food and Recipes. Friends’ opinion, that I have to actually make a brand and a unique name which is easier for others to remember me.
* So I stick back to my lovely nickname as BigFish.

4. Template and Theme Color.
Keep the design clean and nice to read.
* Don’t use Eyes Killing Fonts and Color.
** This is the very first thing that I can do up to the stage now ~ to change my blog looks clean and comfortable.

5. Photo Shooting.
After College and quit my design job. Is been ages I never keep myself updating with the Photo Shooting matter. All my photos are just simply shooting without any side preparations most of times.
But since I started to add my first Food Blogger (CookingMonster) in my list, from there I started to know foodiest from all around the world. The very first blog which really gave me a strong impression is Taste Like Home (Cynthia’s blog). Her photos are all serving with well food styling. Another one is Big Boys Oven (Sid), and I been chatting online with him few times, and he was telling me about the dinning set like bowls and plates chosen are important for Food Photography too.

* I will have to get back to my skill from now, try to shoot more and practice more to make my dishes come out with nice lighting shoot.
* I started to buy nice dinning set to make my food present nicer.
* Might have to set up a small shooting area in my house with some simple lighting equipments.

I’m looking forward from every one here to give me more opinions and also comments. I will try to make my improvement step by step. I am looking forward to get my own domain~ when the “clicks” is there!

Please forgive me if you found my blog has some changes, because some times it will be under construction.

Looking forward to step ahead from decent to better…

~ Happy Blogging ~ Cheers!

Blogs below are those I always visit because of their nice photographs. :)

1. Oh for The Love of Food
2. Steamy Kitchen
3. Audrey Cooks
4. A Whiff of Lemongrass
5. Food for Thought
6. Imbi and Itchy

Thursday, January 17, 2008

The Making of Rice Wine

Making dish with Glutinous Rice wine … try this and you will never regret!

Lot of friends asking~ is Glutinous Rice Wine same as the normal rice wine. For me, I think there’s bit different in such a point of view on ways and methods of transforming, but always fermented and rice-based.

Since questions asked, I was actually thinking to make my own Home Made Glutinous Rice Wine. I called up my mom and some friends to ask them about the process and things to ready. Then I found out … the whole process taking a few weeks to just get a little Rice Wine to be done.

Finally, I shed off my thoughts to make my own Wine at home, and also started to search online to look for more information… here are some photos and information I found.
Kadazan Method and China Method

I’m a Malaysian from the Borneo Island - Land Below the Wind, Sabah. So I believe my mom’s methods of making wine are the mixture of the two Traditions ~ China method and KadazanDusun Method.

Here they are Steps to make the Glutinous Rice Wine:

* Step1:
Ingredients: 1.5 kg long grain
Sticky rice
In a big container soak the rice in water for at least 12 hours or over night, making sure you cover all of the rice.

* Step2: Steam
Sticky rice for 20 minutes or until just cookedRinse and wash the rice thoroughly then place evenly into steamer. Using chop sticks stab with holes for more even steaming.

* Step3: Allow the cooked sticky rice to cool down
Rinse and wash thoroughly under cold running water, make sure to separate all the individual grains. Drain.

* Step4: Ingredients: 1 pkt dried yeast (2 heaped Chinese soup spoons)
Add and mix yeast and sticky rice into ceramic vessel - save a little for step 5

* Step5: Pat down the sticky rice and level
In the middle make a small hole and sprinkle the rest of the yeast inside and around

*Step6: Place lid and store in dry warm place, undisturbed for the next 36 hours
If need wrap up in thick towels, sheets or blankets

* Step7: Wine is ready when vessel is tilted and rice separates from the sides
If you can not see the "freshly fermented wine" in the hole then replace lid and kept fermenting

Here you are, naturally sweet fermented home made Glutinous Rice Wine!!!

These are what my mom told me when she wanted to make the Wine at home:-
Many taboos have to be observed during the making of rice wine. Thus one is not allowed to swear or fight during the cooking process, or to talk bad and loudly. Other taboos are connected to practical hygiene, such as the rule that one cannot touch lemons or any other sour thing during the preparations. This could turn the wine sour. Hygiene is paramount, and in olden days often the whole family was banned from the house when mother prepared rice wine.

Often a piece of charcoal, or a small knife called is placed on top of the jar with the fermenting rice, to prevent bad spirits from entering the recipient and spoil the wine – lihing, being an entirely natural wine, will turn into vinegar when left exposed to air.
*I still remember… I was really young and still studying. Mom making her rice wine and during her first checking time, I was standing beside her and saw her taking out a small knife which placed on top of the container. Then the next thing she asked me to do is “Keep My Mouth Shut”.

The three main ingredients that contribute to the unique characters of various wines are the grains, the water, and the liquor starter. Other ingredients that alter the color or taste of the final product may also be added.

Glutinous Rice Wine well knows as Sticky rice wine, traditionally, can be eaten as a dessert, with sweet sticky rice balls as a snack, drunk with a meal, but mainly the Chinese consider it as a "health food/drink".

Then from the research, I am so surprised that the local people of Sabah produced their own Rice Wine and done with beautiful packaging design for sale too.

Well known and labeled as Lihing Rice Wine.

Tuesday, January 15, 2008

Instand Noodle & Durians

That was a night… and I was so wanted to cook my dinner.
But friends call and they wanted to have an Extreme Fear Factor Action that night… Go for DURIAN!!!

I am not a Durian lover, but still without cutting off their mode, I decided to go enjoy “the scene” with them too. Panda loves durians some times, but we were just had it a week before, so his urge was not so strong…

I prepared my stomach to fill with something before the Durian session, because the rest of our friends going to have Durians as their Dinner that night. I was so confused and didn’t know what to have as easy and light food… Then my brother came home and he cooked his instant noodle nicely, sitting at the sofa and serving with a cup of Milo. He is a BIG BIG EATER. Usually before my dinner done, he will just have a pack of instant noodle to full fill his urge while waiting for my cooking.

Then remind me also my mom always cook the instant noodles and added a lot of extra vege, eggs or meat to serve with. I always love it when I was at home last time… Instant Noodles but it is just More Than normal instant noodle!

I marinated the Beef with Shao Hsing Wine, and fried some chopped garlic with sesame oil. Then have the fresh vegetables. Ohhh… I swear you will love to have the Instant Noodles in this way!

* I swear ~ u will love this!

The King of Fruits~
Go with them for Duriansss… I found out that they are the greatest Durian Eater I ever found in town now!
*You ever see ppl standing there and eating non-stop until their face changed color!? Hahahahaa ~

This Durian Stalls is located at Ampang area, some where between Kosas and Bkt. Indah. Is a small internal Village belongs to Ampang area.

Service is Extremely Good! The boss is from North Malaysia and now staying in K.L. Very kind and honest! We normally have to call and ask him to reserve. So he will have his greatest stocks there to wait for us…

Here the DURIANssss!





Sunday, January 13, 2008

Glutinous Rice Wine

Can imagine how busy I were for the pass 1 week, I have tons of pictures of my cooking, but no time to “decorate” them. So sad ~

So keen and wanted to share with you all about my cook books!!! Still every time I turn on the computer… Start with going up to blogger friends’ comment box, when I got those comments done nicely, that would be about time for me to rest already!

2 weeks ago, 1 of my ever good friend called me up and told me about her mom was making their own Home Made - Glutinous Rice Wine, and she reserved a bottle for me! Before I got the Wine home, again… the “CLOUDsss” came out from my mind, picturing myself in the kitchen again…cooking Chicken, Beef and etc with the Glutinous Rice Wine…
*This remind me of my mom, she always do that whenever she is free and start to chit chat with me about dishes and cooking at home.

Mom is a very sincere Buddhist, she never take Beef cos of the religion. Remember Mom’s Cook Book, and she has a lot of way to cook Pork and Chicken with the Glutinous Wine. But just not beef…

I’m bit different from mom, my family giving us 100% freedom to choose on our religion. Since very young, parents sent me to a Kindergarten under a Church in Sabah (my home town). That was the reason I became a Christian since that. I respect her as I don’t take Beef at home, but outside home… I have my 100% freedom to choose on whatever I wanted to have. Hehehee…

Learn from my Mom’s Cook Book, I’m going to try my BigFish Cook Book cooking the Beef with Glutinous Rice Wine.

Surprisingly, result was unexpected too GOOD…
Beef with Glutinous Rice Wine

1. 200g Lean Beef (sliced)
2. Carrot (sliced)
3. A few pcs Curry Leafs
4. 1 stalk Spring Onion (cut 1 inch)
5. 1 stalk Parsley (chopped)
6. 3 tbsps Glutinous Rice Wine
7. 4 cloves Garlic (minced)

Marinate the Beef~
1 little pinch of Salt, Pepper and Brown Sugar.
1 tbsp of Glutinous Rice Wine, Chopped Parsley and 1 tsp Sesame oil.
* At least 20min.

1. Heat up frying pan with medium heat, and pour in 2 tbsps cooking oil.
2. Pour in Minced Garlic and curry leaves fry until fragrant.
3. Add in Marinated Beef and Sliced Carrot stir fry until cooked.
4. Mix 3 tbsps Glutinous Rice Wine and mix with 2 rice bowl of water.
5. Add in Spring Onion, use medium heat to cook for 10 min.

Chicken with Glutinous Rice Wine

1. 1 whole chicken tight (sectioned)
2. 50g Ginger (fine sliced)
3. 1 stalk Spring Onion (cut 1 inch)
4. 1 stalk Parsley (garted)
5. 3 tbsps Glutinous Rice Wine
6. 4 cloves Garlic (minced)

Marinate the Chicken~
1 tbsp of Oyster Sauce, 1 little pinch of Salt and Pepper.
1 tbsp of Glutinous Rice Wine, Grated Parsley and 1 tsp Sesame oil.
* At least 20min.

1. Heat up frying pan with medium heat, and pour in 2 tbsps cooking oil.
2. Pour in Minced Garlic fry until fragrant.
3. Add in Marinated Chicken and Grated Parsley stir fry until cooked.
4. Mix 3 tbsps Glutinous Rice Wine and mix with 2 rice bowl of water.
5. Add in Spring Onion, use medium heat to cook for 10 min.


~Parsley is not only for Decoration~
You will love it to cook the Beef and Chicken together with Parsley. Chinese rarely use Parsley as cooking ingredient. Most of the time, we use Parsley only for decorating and make the dishes look nicer.

I got this idea from a guy friend who loves cooking and his wife doesn’t know how to cook at all. He used Parsley to cook Fish with Star Fruit. Then he told me Parsley smell lovely after grated and cook with anything.

Wednesday, January 9, 2008

2008 Year of RAT

Chinese New Year is now right at the corner…
This coming Chinese New Year is the Year of RAT. According to the Chinese Lunar Calendar, Year 2008 is a Chinese Brown Earth (Soil) Rat Year.

Here come our Chinese Friends… I know some start doing home decoration soon. I’m sure there are things that we will have to be sticking on the wall of our home like Spring Calligraphy, Couplet, Chinese Lime Trees and etc…

In the markets out there… sure there are people start selling Mandarin Oranges and Year Cakes (Nian Gao). Some of my friend’s parents even making their own Chinese New Year Cake. This is a type of food prepared from glutinous rice and consumed in Chinese Cuisine. It is traditionally most popular during celebrating the Chinese New Year. It is considered Good Luck to eat Nian Gao, it symbolized “Climbing Higher this coming Good Year”.

Lam Garden, Panda’s parents are now preparing all the stocks for Chinese New Year shoppers too. Plants like Green Bamboo, Mei Hua, Money Trees and Wealthy Trees are all symbolized Wealth and Health.


Tuesday, January 8, 2008

Sambal Shrimp Paste

1. 20 Fresh Chilies
2. 10 Dried Chilies
3. 6 Medium Shallots
4. 4 Garlic (Big)
5. 60g / 80g Shrimp Paste (Belacan)
6. 1 Chinese Rice Bowl Dried Shrimps
7. 3 tbsps of Brown Sugar

* Heat up Frying-pan with medium heat, fry shrimp paste until fragrant without oil.
Pound or grind Shrimp Paste with a little bit water.
* Clean and Soak Dried Shrimps until soft.
* Blended – a) Fresh Chilies
b) Dried Chilies
c) Medium Shallots
d) Garlic
e) Dried Shrimps

1. Heat up Frying-pan with 5 tbsps full cooking oil.
2. Fry Blended Ingredients a-d until fragrant. (at least 20min)
3. Add smashed Shrimp paste and fry for another 10min.
4. Add Blended Dried Shrimps and fry until mixed well with all ingredients.
5. Pour in another 2 tbsps cooking oil, stif fry for another 10min.
6. Add 3 tbsps Brown Sugar, stir fry.

** If you want spicier, can add few Bird Eye Chilies to blend with ingredients a-d.

Sunday, January 6, 2008

Spicy Sambal Shrimps

That was the eve of 2007 Christmas Eve, I felt something wrong with myself … I have tons of ingredients came out in my mind like slide pictures ~ a lot of ingredients popping up: Chilies, Onion, Garlic, Shrimp paste, Shallots… etc…

Oooorrrggghh… again ~ again… I hate this feeling, because I know… I know… I can’t control again! I have to make a move to Tesco, and get all those things, and this mode was driving me that I have to make my own Shrimp’s Sambal Paste done tonight.

I’m lucky cos Panda always very supportive and he give his tongue to become the most sincerely dishes tester for me all the time. I told him, I want to have my Shrimp’s Sambal done. Then the first thing come across in his mind is that I always have to chop so many ingredients hardly with using the knife. Then he decided to buy me a new blender to make my cooking preparation easier. Hahahaaa… I treat this as my Christmas Present for 2007. Surprisingly, I was so satisfy with getting the new blender!

Told my friend about my Christmas Present and they laughed at me crazily…


That night, he went out for a friend’s wedding dinner and I stayed home. I was so keen that I have to make my Mission Complete! Straight after dinner, I start my preparation…
Called my mom at first place, to make sure I have all the ingredients prepared correctly. Oh well, here I have to praise my mom about her cooking … she is just too gorgeous with her lovely hands. I never seen her failed with any dishes with “My MOM’s COOK BOOK!!!” Any dishes cook by mom are all lovely ~

I started from 9.30pm to clean all the ingredients. First thing, rinse and drain the Dried and Fresh Chilies. 30 Chilies … have to clean all the seeds! Orrrghhh… I was so regret for cleaning the seeds without wearing GLOVE! My hand was so HOT and SPICY … it last me for at least 5 hrs!!!

*Warning ~ Pls clean the Chilies Seeds with GLOVE!

*Warning ~ Pls clean the Chilies Seeds with GLOVE!


* My 1st Sambal Shrimps DONE~

Methods … to be continue ~

Friday, January 4, 2008

3 Dishes 1 Soup (Dinner)

Life is busy some times, but still I will try to get some times out in few times a week to have my Big Fish Cook Book mission completed. Simple and yummy dinner will do…

*Chinese always like “3 Dishes and 1 soup” ~
Fried Bitter Gourd with Eggs

1. 1 bitter gourd (sliced)
2. 2 eggs (stir)
3. 4 cloves garlic (chopped)

1. Rinse Bitter Gourd and cut into slices
2. Heat 2 tbsp of cooking oil, fry Chopped Garlic and fry until golden brown.
3. Add in Sliced Bitter Gourd and stir fry for 5min.
4. Pour over the stir eggs on top of the fried bitter gourd.
5. Fry with medium heat for 5min.

Sambal Onion Squids

1. 5 medium squids (shallow criss-cross)
2. 1 Red Onion (shred)
3. 1 Tomato (cubed)
4. 1 Big garlic (chopped)
5. 1 Torch Ginger (Chopped)

Chili paste seasoning:
* 1 Big garlic, 5 shallots, 5 red chilies, 3 dried chilies – Blended

1. Make shallow criss-cross cuts on body of squids.

(marinate with chopped torch ginger and sufficient salt)
2. Heat 2 tbsps oil and Chili paste seasoning, stir fry until fragrant.
3. Add Onions, and squids. Add ½ of water, stir-fry until cooked.
4. Dish up and Serve!

Fried Assorted Vege

1. 150g Pork (slices)
2. 20 slices carrot (slices, flowers’ shape)
3. Red dates ~ Hung Zau (cut ½)
4. 10g Mushrooms
5. 4 cloves Garlic (minced)
6. 12 Bean Peas

~ 2/3 rice bowl of water mixed with 1 tsp Oyster Sauce and 1 tsp Corn Flour.
~ Mix well with sufficient salt and 1 tbsp of Shao Hsing Wine.
(Marinate for at least 20min)

1. Rinse Pork, cut into slices. Rinse Bean Peas, and mushrooms.
Rinse carrot cut into florests, rinse Red Dates cut into half.
2. Heat up 2 tbsps of oil, fry minced Garlic until fragrant.

3. Pour in Sliced Pork and stir fry till cooked.
4. Add in Sliced Carrots, Red Dates, Mushrooms and Bean Peas.
*Stir fry for 2 min.
5. Add in seasoning, fry over till fairly dry.