Stir Fried Broccoli with Oyster Sauce (Brokoli Saus Tiram)

My all time favorite!! My kids call it "little tree." And they really like nibbling on steamed broccoli *thanks God they don't hate veggies! :)*.



Broccoli is packed with vitamins A, C, K and beta-carotene, as well as possible cancer-fighting compounds like sulforaphane.

I usually add broccoli in my soup or just stir fried it. Who doesn't like stir fries, eh? They are generally fast, tasty and highly nutritional meals. And ideal for the busy cook. You will find that once your confidence grows in this style of cooking, you will enjoy experimenting with ingredients to suit your own personal tastes.

And I'd like to bring this dish to the MFM # 17 : Sayuran Hijau/green vegetables hosted by Dyah of Dyah's.



Stir Fried Broccoli with Oyster Sauce (Brokoli Saus Tiram)

Ingredients :
2 tbsp olive oil - any vegetable oil will do
4 garlic cloves, chopped finely
1 tsp grated fresh root ginger
2 medium heads of broccoli, cut in to florets
3 tbsp oyster sauce
4 tbsp water
1 tsp cornflour + 4 tbsp water



Directions :
Stir fry garlic and grated ginger until fragrant. Stir in broccoli. Add oyster sauce and water. Cook over a gentle heat. And then add the cornflour mixture. Stirring constantly, for 2-3 minutes until the sauce thickens slightly.

Serve immediately with steamed rice.

Baked Potato

Especially for my friend, Fairly. As I promised you, here's the recipe. Easy and delicious! Hope it helps.

But I'm not really good at measuring, just makes everything balance, ok :) *sorry*



Baked Potato
4 potatoes, cut, don't peel the potatos
olive oil
oregano
salt to taste
black pepper
water for boiling the potatoes

Directions :
1. Boil the potatoes until cooked but not being soft. Drain and set aside.
2. Prepare baking tray and brush with olive oil. Put the potatoes on it.
3. Sprinkle the potatoes with oregano, black pepper and salt to taste. And then drizzle them with olive oil.
4. Baked on the hot oven for 25-30 minutes until crisp and golden.
5. Serve hot.

This is another version from my dearest friend, Patricia.
And enjoy the variation of salads, here.

CLICK Yellow for Bri : June 2008

This month’s CLICK is in honour of Briana Brownlow whose struggling to fight against breast cancer.

This edition of CLICK is more than a photo event. It is a fundraiser for dearest Briana. She was 15 when she saw her mother die of breast cancer. Now, she’s waging her own war. If you want to contribute or make a donation please click here.

Be strong Bri, this is my entry filled with love and hope. I made this crispy and spicy potato (or Kering Kentang in Indonesia) just for you.



Kering Kentang/Crispy and Spicy Potato

Ingredients :
5 potatos, thinly sliced
oil for deep-frying
for chilli paste :
2 tbs oil
1 cm galangal, bruised
3 kaffier lime leaves
2 cloves garlic, finely chopped
3 chillies, seeded and finely chopped
5 tbs brown sugar
1 tsp tamarind paste diluted with-
2 tbs water
salt to taste

Directions :
1. Deep-fry potatos until crispy.
2. Heat 2 tbs of oil in a small pan and add garlics for a few minutes until fragrant. Then add chillies, galanggal and kaffier leaves. Stir fry over low-medium heat until fragrant, 3-4 minutes. Add sugar, salt and tamarind. Stirring frequently to prevent the mixture from sticking. Continue until it get thickens about 5 minutes. Add potatos and mix well.
3. Serve with rice.