HAPPY NEW YEAR, EVERYONE!!!

MAY YOU BE BLESSED WITH GREAT JOY & BLESSINGS FROM OUR GREAT GOD!!!


JADON DECORATED THIS BEAUTIFUL CAKE FOR ALL OF YOU!!!!!!!!!!!!!

My Style Fried Fish

everyone this is awesome... fantastic... super-delicious... u name it!!!

Ingredients:

Any fish
5 chilli padi
1 red chilli
6 shallots
3 pcs of kafir lime leaves
1/4 inch galangal

Sauce:
1 tbsp fish sauce
1 tomyam cube
1/2 tbsp chili paste
sugar
salt

The method:
Chopped all ingredients, except fish (of course). Heat up oil, fry fish coated with cornflr. Dish up and set aside. Saute all chopped ingredients till fragrant and add in sauce ingredients...is that easy...yes it's true...it's easy... and taste awesome!!!!

p/s: you can squeeze some lime juice if u want...

pictures taken with handphone, next round i'll use my Pentax K-x....

I love this!!! the taste is awesome and authentic!!

Ingredients:

Chic fillet or Pork fillet
1 onion
2 shallots
3 garlic
1 red chili

To marinate:
1/2 tsp salt
1 tsp sesame oil
dash of pepper
1 tsp cornflour

The sauce:
2 tbsp chilli sauce
1 tbsp tomato sauce
6 pips garlice chopped
1 red chilli
1/2 inch ginger chopped
1 tsp blank vinegar
1/2 tbsp soy sauce
sugar
salt

Method:
Mix fillet with chopped red chilli, onion, shallots, garlic. Grille the fillet. Remember do not press the fillet while grilling, so that juice in the meat is maintained.

To cook sauce, combine all ingredients. Pour over fillet. EMMMMMMMMMMMM YUMMY!!!

BLESSED CHRISTMAS!!!

TO EVERYONE OUT THERE!!!

BLESSED CHRISTMAS TO YOU!!!

This mille crepe cake is specially made for all of you...with oreo filling... and topped with fresh strawberries...

My Mille Crepe

Oooh!!! Blessed Christmas to everyone! This is for all of you....

Ingredients

1 1/3 cup flour
2 tbsp sugar
3 eggs
2 egg yolks
500ml milk

Method:
Combine all ingredients. Beat and rest for awhile (30 mins). Then make crepes.

To bind all crepes together:
Whip cream till stiff. Add strawberries into the whipped cream. You can also crush oreo biscuits on the whipped cream. Cream the crepe one by one.... emmmm....awesome!!!

Homemade Tong Yuen with Pumpkin Soup

This recipe is WOW!!!!! Please try it....or you'll regret...
Ingredients: To make the tong yuen: (the amount really depends on how much you want to make, feel the texture) Glutinous rice flour hot water sugar

The Filling for Tong Yuen: Peanuts (can buy fr supermarket, already fried and de-skinned) Castor sugar
The Pumpkin Soup base: 250g pumpkin 200ml fresh milk 3 tbsp evaporated milk (just naik harga, so don't put too much) 600ml water sugar sago

Method: TongYuen - combine glutinous rice flour and sugar, then add in hot water little by little to form a dough. Knead till flour doesn't stick to your fingers. To make it more pully, knead and knead. Divide dough into two parts, one part of it drop one drop of red colour and knead till its all mixed nicely. The filling - blend peanuts and sugar together. TongYuen & filling: Divide dough into small balls, press a hole in the middle, then fill in the blended peanuts, close the hole, knead into small balls. (hope you understand what i mean) To cook the Tong Yuen: Put balls into boiling water, once balls float to the surface, means they are cooked. Dish out and straight into a bowl of cold water. Leave them there, till you want to eat them. The Sago: Scald sago in boiling water till transparent and dish out. The pumpkin soup: Combine all ingredients and bring to boil. Add in sago. Then dish out the soup and add in cooked tong yuen.

Claypot Loh Shi Fun!!!

Hey everyone!!!!!!!!!!!

This is the best I've ever tasted!!! Really satisfied with everything... the taste, the nods from hubby, the satisfaction.... YOU NEED TO TRY THIS RECIPE!!! ICHIBAN!!!!

Ingredients: loh shi fun black mushroom minced meat garlic
shallots Of course - The Claypot The sauce: 2 tbsp oyster sauce 2 tbsp soy sauce 1/2 tbsp dark soy sauce 1/2 teaspoon sesame oil a dash of pepper To marinate minced meat: 2 tbsp soy sauce 1/2 tbsp sugar salt a dash of pepper a little sesame oil

Method: Blanched loh shi fun in boiling water for a minute. Dish out. Saute garlic & shallots in the claypot. Add mushroom and minced meat till fragrant. Add loh shi fun. Pour in sauce and simmer in low fire. Lastly, break an egg and garnish with spring onion. Then close the claypot lid. And OPEN SESAME!!!!!!!!!!!!!!!!! emmmmmm...the aroma...... PICTURES TAKEN WITH PENTAX K-X

Tom Yum Kung!!!

You know something? This dish is one of those that hubby says, "Can I have more rice?" Emm...yummy!!!

Ingredients:

2 stalks lemongrass
4 pcs of kafir lime leaves
1 inch galangal
1/2 lime
1/2 tbsp fish sauce
1 red chili
4 chili padi
5-6 shallots chopped
1/2 onion
2 tbsp tomyum paste (buy the bottle with the Thai woman logo, it's the best)

prawns, lala, chicken fillet cube, sotong, squids

Method:
Saute lemongrass, kafir lime leaves, galangal, shallots, chili padi, onion, red chili till fragrant. Add Tom yum paste and some water (depending on how watery you want, hubby loves it a little dry). Add in prawns, chicken fillet cube, sotong, squids. Add in lala last, so that they don't take away the aroma of tom yum taste... simmer for a while...and serve with hot puffy rice!!!

Photos are taken with Pentax K-x

Gung Pao Chic with Mantou (Man Tou Kai Ting)

It's easy, i remember cooking this dish when i first got married 8 years ago, almost 9 now. It was then, the only dish I could do best, now it's like "kacang" la...
Ingredients: Chicken Fillet Green Pepper (couldn't get in the supermarket today, didn't put) Yellow Pepper Red Pepper 1 big onion a few dried chilli (depending on the spicyness of it), and of course, don't forget the Cashew Nuts...

To marinate chicken fillet: Soy sauce sugar salt dark soy sauce dash of pepper dash of 5 spice pwd

Sauce: Dark soy sauce Oyster sauce Sos kicap manis sugar Soy sauce salt

Method: Marinade chic fillet for 4 hrs. Saute onion, green pepper, red pepper, yellow pepper, dried chilli. Add in chic fillet, stir fry for 2 minutes. Add in sauce and simmer till fillet softens. The Mantou?? I 'ta pao' la... didn't feel like making them today...ehheheheh...


Photos taken and edited with Pentax K-x

Curry WanTon Mee!!

Everyone, I promised in FB today, that I'll be cooking curry mee tonight. But however, can't find "see ham" @ supermarket today, so I changed the recipe a little.

Well, never fear, for Kali Mee will soon appear...I'm sure of that!!!

As of today, Curry WanTon Mee la....

Ingredients:

To Blend:

1 stalk lemongrass
1 inch tumeric
5 shallots
3 pips garlic
1 red chili
1 chili padi

Other ingredients:

curry leaves
Wanton noodle
Yong Tau Foo
salt
sugar
light soy sauce
dark soy sauce
coconut milk
2 tbsp chili boh

Method:

Pan fry Yong Tau foo, dish out. Boil water, once water is boiled put wanton noodles (this is a challenging step because if noodles are boiled too long, it'll taste very "geli", so see that it's all loosened, then dish out). Wash noodles under running water, till all the alkaline starch is removed. Then put it into a fresh pot of boiling water again, to make it hot. Dish out immediately.

Saute blended ingredients and curry leaves, then add chilli boh. Cook till pecah minyak (you'll see a layer of oil on top)
Add in coconut milk till pecah minyak again. Add a little salt, light soy sauce, dark soy sauce, sugar to taste.

Then pour curry into the noodles and arrange yong tau foo on top. Sprinkle some fried shallots... really taste like "kali chee cheong fun"...emmmmmmmm........yummy!!!!!!!!!!!!!!

*Pictures taken by PENTAX K-X

Prawns in Oats

This is very challenging...bcos if the curry leaves don't have a strong aroma, it would eventually spoil the dish. Unfortunately, the curry leaves I planted don't give a strong aroma... it has a little, but not good enough to bring out the specialty of this dish...taste a little like "lai yau"(buttered milk)

But it's worth the try... especially the oats, once fried, wow!!! it's crunchy and taste real good!!

Ingredients:

Prawns/Squids/Anything that is shelled
Curry leaves
Oats (depending on how much squids/prawns you have, the more the merrier)
Butter
Sugar
Salt
A little milk
Chilli padi (chopped)

Method:

Coat prawns with corn flour and deep fry. You can also pan fry them, depending on "how healthy" you want it to be. Dish out.
Saute curry leaves and chilli padi with butter till fragrant. (Tips is pour a little oil before putting in the butter, so that butter doesn't burn).
Add in oats and around 2 tbsp milk, fry and fry and fry till crispy.
Then pour in the prawns, mix them up nicely. Stir fry them for a few minutes, let the fragrant of the curry leaves and oats wrap into prawns.

Dish out...and serve with puffy hot rice!!!

*Pictures taken by PENTAX K-X

Mickey Mouse Pancake

My little boy loves this... especially with the Nutella on top... to him it's not the eyes, nor the nose, nor the mouse, when he eats it - the chocolate would be splash all over mickey's face...hahahahha...

This very simple breakfast, will surely bring your children shouting for more...

I taught this during the Domestic Sc Class, and my students had fun in creating not only mickey but others like snowman, butterfly, etc...

Ingredients:

4 tbsp flour (any kind, sift it)
1 tbsp (milk powder)
1 egg
1 tbsp sugar
1 tbsp oats/raisins/bananas (smashed)/strawberries (smashed)
water (if you're using fresh milk then pandai-pandai agak la)

Method:
Mix all the ingredients together. On the frying pan brush melted butter. Slowly make one big circle shaped with the batter, then another two more on top as ears.

To draw eyes, nose and mouth, use nutella, or melted choc or hersheys... emmm....yes... yummy! yummy!!

*Pictures taken with PENTAX K-X

Steamed Lo Bak Gou (Chinese Raddish Cake)

I taught this in my Domestic Sc class. Some students even fried it after we steamed the lo bak gou... it was really delicious... due to we only cook halal food in school, we didn't use 'char siu' or 'siew yoke', or even 'lap cheong'. I used dried shrimp instead, and it tasted as good... here's the recipe:

Ingredients

 190g rice flour

 70g wheat starch (tang meen fun)

 35g potato flour / corn flour / tapioca flour

 450ml water

 225g pared shredded radish

 35g dried shrimp, soaked and coarsely chopped

 20g diced Chinese sausage (lap cheong) / Chinese mushroom

 3 tbsp oil

 1 tsp sesame oil

Seasoning

 1 tsp salt

 25g castor sugar

 1/2 tsp pepper

 1/2 tsp ground black pepper

Method
Mix rice flour, wheat starch, potato flour, water and seasoning to make a batter.

Combine shredded radish with hot water in a saucepan and cook over a gentle low heat for 10 minutes until radish is soft.

Add in oil and sesame oil and stir in dried prawns and Chinese sausage. Mix in batter and stir with a wooden spatula. Cook over medium low heat until mixture turns into a sticky paste.

Transfer into a greased 20cm cake tin and smooth the surface with a plastic spatula. Steam over rapidly boiling water for 45-50 minutes or until kuih is set and firm. Cool thoroughly before cutting into slices.

Heat 1-2 tablespoons oil in a non-stick saucepan and fry the slices for 1-2 minutes on both sides or until lightly golden. Serve with chilli sauce.

EMMMmmmm...yummy!!!!

Beef Burger on Bagel

I should have taken a picture of hubby's face when he ate this!!! Then you'll know how good it tastes...hahahaa...ok here it is...
Ingredients: To marinate: 100gm minced beef 2 tbsp kicap manis 1 tbsp soy sauce 1 tbsp oyster sauce 1/2 tbsp sugar 1 teaspoon black pepper 1 teaspoon pepper 1 yellow bellpepper (chopped) 1 red bellpepper (chopped) 1/2 onion (chopped) some lettuce some sliced tomatoes some cornflour
Method: Marinate beef overnight or at least 1/2 day. Then, add yellow bellpepper, red bellpepper, onions, and a little cornflour. Pat it into a burger shape. Grille. Do not press the meat while grilling or frying, so that you will not lose the juice in the meat. Then serve... depending on individuals, fully cooked, half cooked, or 3/4 cooked...

To make the sauce:

1 teaspoon of mustard
2 teaspoon of mayonaise
1 melted cheddar cheese

Stir them altogether...really really yummy!!!!

*Pictures taken with PENTAX K-X

Kuih Puteri with Glutinous Rice

This was our first Domestic Science lesson. Our girls wanted to eat this, and as teachers, we tried our utmost best to fulfill their wants... u know la... teenagers nowadays, quite hard to satisfy one... and so glad to have Ms Jun in our team, she taught us this... Ms Jun is such an experience "kuih" maker, and she even taught us how to wrap nasi lemak with banana leaves...

Alright, try this recipe...it's awesome... guarantee yummy!!!

Ingredients:

Glutinous rice layer (bottom)
250g glutinous rice (soaked 2 hrs before cooking)
75ml coconut milk
100ml water
1/2 tsp salt


Green custard layer (top)
3 medium egss
250 coconut milk
100g sugar
1/2 tsp pandan paste (cook with some thick coconut milk)
25g rice flour
1 tsp corn flour
salt

Method:

Make the bottom layer first. Drain the rice and place it in a cake tin or aluminium foil, with pandan leaves, then add coconut milk and water, salt. Stir evenly and steam it for 30 mins.

In another bowl, beat eggs and sugar till frothy, add coconut milk, pandan paste and gradually add rice flour, alternate with bits of corn flr. Lastly add salt.

Pour mixture onto the warm glutinous rice and steam for 15 mins. Leave to cool and cut them out... emmmm....yummy!!! especially the pandan and coconut aroma....

Baked Sandwich Loaf

Emmm...thot of using the same recipe but vary a little on the method and bake it... and it turned out to be real fine... Sandwich Loaf...

The INGREDIENTS are the same as the mantou i posted here... but the METHOD varied a little...

The Method:

Dissolve yeast in lukewarm water, wait till its frothy...
In a large bowl mix all the dry ingredients, korek a lubang in the middle and take the froth from the yeast mixture, pour into the hole in the middle. Then add in others like butter/shortening (so that it's more solid).

Then knead to become a dough, knead and knead till it is stretchy...may take quite some time... but worth the effort...loaf will turn out to be soft. Leave dough to rise till triple of its size.

Punch to bring out the air. Knead a little and roll out the dough, put the choco ingredients in the middle and gulung the dough...

Place the dough in a loaf pan, and wait till it rises triple or quadriple of its size... Then bake at 175c for 25 mins, depending on how "burnt" you want the top to be....

When done, knock knock the pan on a solid surface, if loaf moves around, it's done. If it doesn't, then put it back into the oven for 5mins - 10 mins...

Taste awesome!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Pao (Mantou) Choc

This was done out of a great demand from my little boy. We normally buy the frozen ones off the supermarket shelves. But when I have the mood I'll make them myself... and here it is....

Again, honestly I really don't know what's the right measurement but only feel the texture... So whatever I've given here, they're all agak-agak only...hahhahah... try it if you dare...ekkekeekkeke...

Ingredients: For the white layer: 500 gm all purpose flour/HongKong flour/Pao flour/High Protein flour 11gm yeast 1 cup of lukewarm water 2 tbsp shortening/corn oil/softened butter 2 tbsp brown sugar/sugar 1 cup of milk/fresh milk

For the chocolate filling: 2 tbsp cocoa powder 5 tbsp all purpose flour 1/4 cup of milk a little corn oil
The method: In a small bowl pour water and yeast. Wait till it become frothy. Mix the flour, yeast, sugar, and a little salt in a large bowl. Then dig a hole in the middle, pour in oil/butter/shortening, milk, and yeast (scoop only the froth on the top layer) Form a dough. Knead for a little while, rest it in the large bowl. Wait till it rise to triple of its size. The dough should be soft in texture but not soggy.
While waiting you can start with the choc filling. Just mix everything together. It'll form a soggy dough.

There is no fix time in waiting, as soon as the dough grows triple of its size, then you can start work already. Punch the dough to let the air out, dust the worktable with a little flour. Start kneading the dough again. Divide dough into 4 portions.

Roll out dough with a roller. Roll out in a rectangular shape. Lay a little of the choc dough on top from top to bottom. Then "gulung" the dough. Cut according to your own size. Let it rest, wait till it rises 3 times of the pao. Steam it on high heat 20 mins... emmmm...taste awesome!!!!!!!!!!!!!!

Ginger Onion Fish Fillet Fried Noodles

ahahahha...this name is really long....... just don't know what to name it... My students and colleagues would remember this. I taught my students this dish during the puasa month, and I remember we had to cook a few more for our Muslim colleagues to buka puasa...

I personally like using beef and hubby enjoys it better with beef. And not using egg noodles but Yee Mee... it will bring out the aromatic ginger onion taste... emmm...yummy...

The ingredients? easy...

1 yee mee/egg noodles
200 g beef/a pack of dory fish
2 stalks of spring onions
2 inch ginger
2 shallots
1 pip garlic

For the sauce:
2 tbsp oyster sauce
2 tbsp kicap manis (optional)
2 tbsp soy sauce
3 tbsp sugar
1/2 tbsp dark soy sauce
a dash of sesame oil

The method?? easy...

Coat fish with corn flour and fry them. Set aside. If you're using beef, rub some soda bicarbonate on it so that it's soft and tender. Don't need to fry beef...

Then saute shallots, ginger, garlic and spring onion. Add in beef or fish and then sauce. Lastly add in noodles... and then serve...emmmmmm....

Grilled Uncle Ray (that's what my son calls it - from Nemo)

Here it is.... yummy grilled stingray.... when I was in my 20s, I used to crave for this grilled stingray at Petaling Street. Those days money was not easy to come by, but whenever there's an opportunity, I would dashed for it. You know, times like some overseas clients dropped by, and I get to entertain them, this was one of those dishes that i dashed for...

Hubby just loved this, but it brought fire to his tummy... hehhehehhehhe...

Ingredients:

600gm stingray (according to your own likings)
Salt & sugar
Lime juice
2 tbsp tamarind paste soaked in 1/2 cup of warm water, then squeeze out juice
1 sliced onion for garnishing...hehehhe... i was too excited to present the dish to hubby till i forgot to put them

Blend these:
10 shallots
5 pips garlic
1 stalk lemongrass
2 tbsp belacan ( i prefer belacan powder)
2 tbsp chili boh
1 inch young ginger

The method:
Squeeze lime juice and salt on Uncle Ray aka Stingray. Put aside
Heat up oil and stir fry blended stuffs till pecah minyak - the layer of oil floats to the top
Then add tamarind juice, simmer for awhile.
Pour onto Uncle Ray, which is already on an aluminium foil. Wrap the foil and put it on the grille...
and Serve with garnishing.... emmmmm....yummy!!!

Angku Kuih

I went all the way to Kota Tinggi to learn from my aunt, who owns a kopitiam and who makes her kuih - agak-agak hahahaha... that means by feelings... she said, "just need to feel the texture of the mixture!!!" Alamak, me feel the texture... really took me a year to master the making of angku kuih....
Thanks "kao mo" for sharing the secret of making this kuih and also many other kuihs which i didn't take any pictures (silly me) when i made them myself.

Here I'll share the deepest secret she taught me and I really don't have the exact measurement for the recipe... so i took the recipe from the internet... and I'm crazy with angku moulds... have loads of it... including plastic jelly angku moulds too... In this picture, u'll see the green and red thingy - they're the angkus while the yellow are kuih jagung... ah.... this one also i'll give you the recipe in another post...
Ingredients:

500g glutinuous rice flour (is normally 1 pack)

14 tbsp cooking oil (according to texture)

some water

4 tbsp sugar (according to own sweetness liking)

1/2 tsp red colouring

a pinch of salt

For filling: soak red bean overnight and boil it till really soft, then cook it with oil and sugar. Depending how sweet you like it to be... aiya... easier if u just buy it off the shelf from bakery suppliers like Bake with Yen or Bagus...hahahahha...

The method:

Mix glut flour, oil, colouring and water (how much? really don't know) but it should form a slimy dough, not hard but really slimy... knead for awhile till it has a stretchy texture.

Then, pull out 1/3 of the dough and steam over high heat for 5 mins (3/4 cooked)... while it's still hot mix it with the rest of the dough and knead. By this time, u should be able to feel the "gental" of the texture. Meaning it's stretchy and pullie... Let it rest for 3 mins... pull out a small amount of the dough to form a small ball as big of the size of palm (lady's)...

Wrap the filling into the ball and push it into the angku mould... wa... sounds "ham sap"... ok, then knock it out... make sure your mould is floury when u push the dough in, otherwise it'll stick in between those lines...