Wife Cake 2 (Lao Por Bing)

Wife Cake 2 (Lao Por Bing)


Ingredients:

Water dough
100g cake flour
25g icing sugar
20g margarine
20g corn oil
20g water

Oil Dough
100g cake flour
45g corn oil

Filling
55g Candied winter melon (chopped to bite size)
55g castor sugar
70g cooked glutinous rice flour
18g margarine
15g roasted white sesame seeds
12g dessicated coconut
120g boiled drinking water

Egg wash
1 yolk + 1 tsp water + pinch of salt

Method:
Filling: Put all ingredients into a big bowl except water, mix till well combined. Add in water and knead till a dough is formed. Divide filling into 28g portions.

Pastry:
Water dough: Mix all ingredients together till a soft dough is formed. Cling wrap dough and rest for 30 minutes. Divide dough into 13g portions.

Oil dough: Mix all ingredients till a soft dough is formed. Cling wrap and leave it aside to rest for 30 minutes. Divide dough into 10g portions.

Method:
1. Flatten a piece of water dough and wrap in the oil dough, sealed edges facing up. See photo 1.
2. Press and roll out dough into a longish flat piece with a rolling pin.
See photo 2.
3. Roll it up Swiss roll-style, sealed edges facing up. See photo 3.
4. Turn the dough 90 degrees and then roll it into a longish flat piece.
See photo 4.
5. Roll it up Swiss roll-style again.
6. Let the dough stand vertically and flatten it down with your palm. Roll it into a flat round disc and wrap in the filling. Flatten and shape into a nice round shape. See photo 5 - 7.
7. Put the Wife Cakes on a lined tray and apply egg twice.
8. Bake in a preheated oven at 200°C for 9 minutes. Remove and apply egg wash again. Bake for another 5 minutes.


http://wlteef.blogspot.com/2009/10/wife-cake-2-lao-por-bing.html

Chinese Creme Brûlée

Chinese Creme Brûlée

Ingredients:
1 egg
1 yolk
some vanilla
100ml boiling water
30 - 40g sugar
60ml evaporated milk

Method:
1. Lightly beat the egg and yolk.
2. Dissolve sugar in the boiling water. Add in the evaporated milk. Leave aside to cool.
3. Strain the lightly beaten egg into the syrup mixture.
4. Pour mixture into ramekin, cover with a piece of foil and bake at 160° for 35-45 minutes in water bath.
6. Allow to cool before torching. Sprinkle some sugar on the surface of cooled creme and torch till you see caramelised spots.

http://wlteef.blogspot.com/2009/04/chinese-creme-brulee.html

Hong Zao Mian Xian (Ang Zao Mee Suah) 红槽鸡面线

http://www.noobcook.com/2009/07/07/hong-zao-mian-xian-ang-zao-mee-suah/

Make Your Own Teh C Peng Special

Make Your Own Teh C Peng Special

You’ll need to get ready 4 things as the ingredients:
1. Black sugar
2. Evaporated milk
3. Red tea
4. Ice cubes

And of course, you have to boil your red tea before hand.
Tips: If you can’t find black sugar, you can use normal white sugar by melting them into sugar syrup.

Okay, now I don’t think I have to say a lot.
The pictures will be adequate enough for you to understand how to make your own Teh C Pengspecial.

But remember, pour all the ingredients slowly into the glass, so that you can have a very beautiful “layer” effect.Have you made your own?
Take a pic and show it to me ^^

Adapted from:

http://www.xiaoyenzi.com/2007/08/make-your-own-teh-c-peng-special/

Seaweed Soup with Minced Pork

Seaweed Soup with Minced Pork

Ingredients

• 1/2 piece of seaweed (soak in a large bowl of water and drain the water to remove impurities or sand)
• 1 large egg
• 100 grammes minced pork (marinade with a little light soya sauce and white pepper powder)
• 750 ml water

Seasoning

• Salt to taste
• MSG (optional)

Method

Bring water to boil. Roll minced pork into small balls and add them into boiling water. Allow the minced pork balls to float to surface of water.

Once minced pork balls have all floated, add seaweed and allow soup to boil for 2 minutes. Add seasoning to taste.

Before dishing up, break egg into soup. Garnish with chopped spring onions if you like.

http://www.deliciousasianfood.com/2008/01/17/seaweed-soup-with-minced-pork/

Loh Mee

Loh Mee

Ingredients

• 500 grammes of thick yellow noodles
• 5 pieces of pre-soaked chinese dried mushrooms or shiitake mushrooms (sliced)
• 50 grammes of pork tenderloin (sliced thinly)
• 2 large eggs
• Choy sum / Sawi / Chinese Mustard Leaves (amount up to you, cut into 6cm lengths)
• 5 bulbs shallots (sliced thinly)
• 1 litre warm water or chicken stock or water previously used to soak mushrooms
• Potato / Corn starch (mix 1 tablespoon of potato / corn flour with 100 ml water)
• 5 tablespoons cooking oil (palm oil preferred)

Marinade (for pork tenderloin)

• 2 teaspoons light soya sauce
• a couple of dashes of white pepper powder
• 1 teaspoon corn flour

Seasoning

• 1 to 2 tablespoon dark soya sauce
• 1 tablespoon light soya sauce
• Salt and white pepper powder to taste

Method

Marinade pork tenderloin for at least 30 minutes.

Heat oil in wok and fry shallots till brown. Remove shallots and set aside. Remove oil and place in a suitable container leaving about 1 tablespoon of oil behind.

In a heated wok, add mushrooms and stir fry for 1 minute. Add pork slices and continue to stir fry till pork turns colour (add some of the oil previously used to fry shallots if wok is drying up). Add 500 ml warm water and bring to boil.

Once water starts boiling, add noodles and seasoning. Stir well and add more water to ensure that the water covers the upper layer of noodles. Cover with lid and stew for 5 minutes on medium to high heat whilst stirring once a while to ensure even cooking. Add more water if drying up.

I usually chew the noodles to see if it is cooked which should be slightly soft by then. Add choy sum and stir it well. Next, break eggs over the noodles and stir it into the noodles, allowing it to break.

The noodles are to be served slightly wet, but not soaking in gravy. If it is too wet, add a little potato / corn starch to thicken the gravy.

Dish out and sprinkle fried shallots over the noodles. When serving on individual bowls, add black vinegar (to taste) to the noodles.

Kolok Mee

Kolok Mee

Ingredients

• 3 pieces of instant noodles
• 100 grammes of minced pork
• 1/2 bulb of garlic (finely chopped)
• spring onions for garnishing (chopped finely)
• 6 tablespoons of palm oil

Seasoning (for 3 servings)

• 3 teaspoons of fish sauce
• 1/3 teaspoon of salt
• 1 teaspoon of light soya sauce
• 1/3 teaspoon of monosodium glutamate
• a couple of dashes of white pepper powder

Marinade (for minced pork)

• 2 teaspoons of fish sauce
• 1 teaspoon of light soya sauce
• a couple of dashes of white pepper powder
• 1 teaspoon of corn flour / potato flour

Method

Marinade minced pork for at least 1 hour.

Bring a pot of water to boil. Add instant noodles and cook till almost done. Remove noodles from pot using a net or colander and run it through cold or tap water. Return noodles to boiling water to heat it up again and thereafter, drain the noodles after 30 seconds. Set aside.

Heat oil in wok using medium high heat. Fry garlic till golden brown. Remove fried garlic and set aside.

Scoop up oil into a bowl leaving about 2 tablespoons of oil remaining in the wok. Increase heat to high and stir fry minced pork till completely cooked (about 2 minutes). Sprinkle some water whilst stir frying to prevent burning. The minced pork should be just moist after cooking and not soaking in gravy. Remove cooked minced pork and set aside.

In a large bowl, add all the seasoning and stir well. Add cooked instant noodles and stir till evenly coated by the seasoning. Separate the noodles onto three serving plates. Add some cooked minced pork and garnish with fried garlic and spring onions.

http://www.deliciousasianfood.com/2007/03/28/kolok-mee/

Curry Chicken with Potatoes

Curry Chicken with Potatoes

Ingredients

• 500 grammes chicken (thighs are great, chopped into medium pieces, remove skin if you want the curry to be less oily)
• 3 potatoes (skinned, cut into chunks)
• 2 large onions (chopped)
• 5 tablespoons cooking oil
• 1 litre water / fresh milk
• ½ cup curry leaves
• Salt and sugar to taste

Spices

• 2 heaped teaspoons meat curry powder
• 1 heaped teaspoon chilli powder
• 1 teaspoon mustard seeds
• 2 pieces cardamon
• 1 piece star anise

Method

Heat oil in wok and fry potatoes till golden brown. Remove, drain and set aside.

Mix curry powder and chilli powder together in a bowl. Add water gradually whilst stirring to make a thick paste.

Heat 2 tablespoons oil in a wok / pot and fry onions on medium heat till translucent. Add mustard seeds and continue stirring for 1 minute to bring out the aroma. Add chicken pieces and stir well till chicken is cooked on the outside. Increase to high heat and add water / fresh milk and allow to boil. Just before boiling point, add potatoes, cardamom and star anise, stir well and reduce to medium heat.

Allow to simmer for 30 minutes to an hour (as you start simmering, add sufficient water / milk to cover the top most part of chicken). Add curry leaves, sugar and salt to taste 10 minutes before serving.

Kangkong Belacan

Kangkong Belacan

Ingredients

• Approximately 400 grammes of kangkong. Separate leaves from stem. Cut stems to reasonable bite sizes
• 50 grammes of belacan (shrimp paste)
• 50 grammes of dried shrimps (pre-soaked in about 150 ml of water. Do not throw away the water)
• 5 bulbs of shallots
• 5 bulbs of garlic
• 4 to 8 red chillis (remove seeds if you want the dish to be less spicy)
• 4 tablespoons of cooking oil (preferably palm oil)

Method

Prepare belacan mix as follows. Pound belacan, dried shrimps, shallots, garlic and chilli in a mortar pound / blend them.

Heat oil in wok till smoke appears from wok. Add oil (which should be heated up substantially). Add belacan mix and stir quickly whilst reducing to medium heat. Do not burn the belacan mix.

Once belacan mix is fragrant and slightly brown, increase heat to high and add kangkong. Stir briskly and add a little water (from the water used to soak dried prawns) if the dish is too dry for your liking. Once kangkong is slightly limp, it is ready for serving.

I usually do not add any seasoning as the belacan and dried shrimps are quite salty in itself.

http://www.deliciousasianfood.com/2006/09/18/kangkong-belacan/

Ikan Bilis Snack

Ikan Bilis Snack

Ingredients

• 3/4 bowls of ikan bilis (rinsed very quickly)
• 1 large onion (cut into rings
• 4 tablespoons cooking oil (palm oil)

Seasoning

• At least one heaped teaspoon of sugar (or to taste)
• At least one teaspoon of dark soya sauce (or to taste)

Method

Heat oil and fry ikan bilis till crisp using high heat. Remove ikan bilis and leave discard oil.

The wok should still be coated with oil at this moment. Add onions and saute till aromatic. Return fried ikan bilis to the wok, add seasoning and stir well to coat evenly prior to serving.

Chinese White Radish Soup

Chinese White Radish Soup

Ingredients

• 300 grammes pork ribs / bony pork or chicken parts
• 1 white radish (about 200 grammes or more – cut into large chunks or sliced)
• 8 red dates
• 1 piece dried cuttlefish
• 6 pieces dried oysters
• 700 ml water for soup (or approximately 2 1/2 soup bowls of water)
• 500 ml water

Method

Bring to boil 500 ml water in a pot. Add pork ribs / chicken part and allow the meat to cook slightly. Remove scum from surface of water. Remove meat and discard water.

Bring to boil 700 ml water in a clean pot. Add the partially cooked meat and the rest of the ingredients and bring back to boil. Then reduce heat to simmer for 2 to 3 hours or till soup reduced to 1 1/2 bowls water. Add salt to taste before serving.

If you are using a crockpot or double-boiler, reduce amount of water to just over a soup bowl. Add ingredients into pot. Boil the water separately and pour the boiling water into the pot before simmering. Enjoy your chinese white radish soup.

White Cabbage Fish Balls Soup

White Cabbage Fish Balls Soup

Ingredients

• 4 to 8 leaves of white cabbage (cut into 2 inches cross wise)
• 10 to 15 fish balls
• 100 grammes of minced pork (choose and use pork which comes with a little bit of fat. Marinate with a little light soya sauce and white pepper powder)
• a small handful of ikan bilis (choose bigger sized ikan bilis or those suitable for stock)
• 1 litre water

Seasoning

• 2 teaspoons light soya sauce
• Salt and white pepper powder to taste

Method

Bring water to boil and add ikan bilis. Boil in medium heat for 30 minutes. Remove ikan bilis.

Bring stock to boil again and add minced pork balls (rolled into same size as fish balls) and fish balls. Once the balls are beginning to float, add white cabbage.

Boil till cabbage turns limp and all the minced pork balls and fish balls have floated to surface. Add seasoning to taste.

Dish up and serve hot.

Fish Ball Bee Hoon Soup

Fish Ball Bee Hoon Soup

Ingredients

• 20 fishballs
• 100 grammes of chinese mustard greens (rinsed throughly and cut into smaller (halved) pieces)
• a pinch of chinese salted vegetable (tung chye)
• 600 ml ikan bilis stock (boil 700 ml water with a handful of ikan bilis for 30 minutes. strain and remove ikan bilis)

Seasoning

• 1 teaspoon of light soya sauce
• a couple of dashes of white pepper powder
• salt to taste
• a pinch of msg (optional)

Method

Bring ikan bilis stock to boil. When boiling rapidly, add fish balls and allow it to cook till the fishballs float to surface.

As soon as the first fishball floats to surface, add the vegetables. Add seasoning.

Dish up when all fishballs have floated to surface. Sprinkle chinese salted vegetable before serving. If you prefer, you can drizzle a teaspoon of shallot oil.

Steamed Egg with Minced Pork

Ingredients
(Serves 2-4)

- 150g minced pork
- 1/2 tsp vegetable/olive oil
- 1 carrot (but you’ll be only using some of it)

A) For the egg custard mixture
- 2 eggs
- 3/4 cup water or stock
- 1/2 tsp Chinese cooking wine
- 1/4 to 1/2 tsp light soy sauce (for seasoning the egg mixture, exclude or use less soy sauce if using stock)

B) Marinade for the minced pork
- 1/2 tsp soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp Chinese cooking wine
- a bit of Chinese white pepper
- 1/2 stalk spring onions, finely chopped (use the green upper part)

Directions

1) Using a vegetable peeler, shave some carrot slices, then stack the slices vertically, cut them to thin strips and then chop to smaller pieces to get finely chopped carrots.

2) Preparing the egg custard mixture

i) Break the eggs into the bowl. To minimize bubbles, do not beat the eggs but gently stir the eggs with a pair of chopsticks using a cutting action.
ii) Add the rest of the ingredients from (A) to the eggs mixture. Strain the mixture through a fine sieve.

3) Preparing the minced pork

i) Combine marinade (B) with minced pork and mix well. Leave for at least 10 minutes.
ii) Heat wok with a bit of oil, then stir fry the minced pork till they are no longer pink, breaking them to smaller bits using your spatula. Do not overcook.
iii) Arrange the stir-fried minced pork in a thin layer on a shallow dish. Then pour the stained egg mixture over gently. Top with some chopped carrots prepared in step 1. If you see any bubbles, “flatten” the surface gently with the back of a spoon.

4) Cover the dish with transparent food wrap or aluminum foil.

5) Steam the egg custard over high heat for about 15 mins. To test if the egg mixture is cooked, insert a bamboo stick into the mixture: if a little clear liquid comes out, it is cooked. Serve with warm rice.

Steamed Egg with Minced Pork - Inside

Cooking Notes:
- Straining the mixture through a fine sieve minimize bubbles from forming on the surface of the custard.
- Use a ceramic material for steaming the egg custard. Plastic material will melt during steaming.
- Use a wide, shallow dish for steaming so that you get a thin custard, and also the cooking will be more even.
- If you happen to be cooking Chinese soups (clear, light coloured type) on the day you are making this, you can use the soup as the stock base for the egg custard.
- When steaming the egg custard, make sure the dish is sealed, other wise the evaporating droplets will land on the custard during steaming and cause unsightly bubbles.

Q-Chai Soup

Q-Chai Soup

Ingredients

• 250 grammes (wash and cut into 3 inch lengths)
• 3 cloves garlic (chopped finely)
• 50 grammes of ikan bilis (rinsed)
• 500 ml water
• 2 tablespoons palm / peanut oil

Seasoning

• 3 teaspoons light soya sauce
• salt to taste
• a pinch of msg (optional)

Method

Heat oil in a wok and fry ikan bilis till golden brown. Remove to one side of the wok and add garlic. Fry garlic in oil till light brown. Push ikan bilis back into the garlic and add water.

Bring water to boil before adding vegetables. Bring water to boil again, add seasoning and cook till vegetables are cooked to your desired softness.

Serve hot.

http://www.deliciousasianfood.com/2007/10/31/q-chai-soup/

Honey Dew and Sago Dessert

Honey Dew and Sago Dessert

Ingredients

• 1 bowl of cubed honey dew
• 1 tablespoon of sago
• 5 tablespoons of sugar
• 3 pieces pandan (screwpine) leaves tied to a knot
• Evaporated milk
• Water

Method

Chill honey dew cubes in the fridge.

To prepare sugar syrup, bring to boil 3 bowls of water in a pot. Add pandan leaves and sugar. Stir until sugar has completely melted. Allow to cool to room temperature. Then remove pandan leaves and chill sugar syrup in the fridge.

To prepare sago, place sago in a strainer (like this). Bring water to boil in a pot. Get ready another big bowl with cold / iced water. Place strainer into pot and boil the sago whilst stirring the sago with chopsticks or fork. Once sago has turned semi-translucent, bring strainer over the bowl of cold water and stir the sago through the cold water so as to prevent clumping. Bring back sago into the boiling water and boil for another 2 to 3 minutes. By now, at least 50 to 70% of sago should be translucent. Some prefer fully translucent sago which requires longer boiling time. Some prefer semi-translucent sago. I shall leave it up to you on this. Remove sago from boiling water and place in cold water (with the sago still inside the strainer) until you need to serve them.

To serve, combine about equal amount of honey dew cubes and sago in a bowl. Add sugar syrup and evaporated milk to your liking. You should have 2 to 3 servings using this recipe, unless you decide to place them in one big bowl and have it all yourself

Steamed Pomfret

Steamed Pomfret

http://www.malaysianfood.net/recipes/recipesteamedpomfret.htm

kai lang wiht oyster sauce

http://www.malaysianfood.net/recipes/recipekailanoyster.htm

Stir Fried Kangkong with Garlic

Stir Fried Kangkong with Garlic

Ingredients

• 300 grammes kangkong (washed, roots removed and plucked)
• 5 cloves garlic (chopped)
• 30 grammes dried prawns (soaked for 5 minutes in 200 grammes water)
• 1 1/2 tablespoons palm oil

Seasoning

• 1 teaspoon fish sauce
• salt to taste
• a pinch of msg (optional)

Method

Heat oil in wok. Add pre-soaked dried prawns (without water) and stir fry for 15 to 30 seconds. Add garlic and continue stir frying till garlic beginning to brown.

Add kangkong and stir well. Add seasoning and sprinkle a little water (previously used to soak dried prawns) every now and then to keep the dish moist. Dish up when leaves have completely and evenly turned darker colour.

Serve hot.

Belacan Miding

Belacan Miding

Ingredients

• About 500 grammes of paku miding (pluck tips only like what is shown above, discard the rest)
• About 20 to 40 grammes of belacan
• 5 cloves garlic
• 5 cloves shallots
• About 30 grammes of dried prawns (pre-soaked for 15 minutes)
• 5 red chillies (remove seed if you prefer it less spicy)
• 3 tablespoons warm water
• 2 to 3 tablespoons cooking oil (palm oil preferred)

Method

Pound or blend belacan, garlic, shallots, dried prawns and red chillies.

Heat 2 tablespoons oil in wok and saute belacan mix till aromatic (approximately 1 minute). Add another tablespoon of oil if belacan mix too dry or begin to burn.

Add miding to belacan mix and stir-fry briskly. Add water and continue stir frying till water almost dried up (but miding is moist).

Dish up and serve with steamed white rice.

Chrysanthemum Tea

Ingredients
(Serves 2)

50g dried chrysanthemum flowers
10g licorice (liquorice) roots (aka gan zao) - About 8 pieces*
1.5 litre water
rock sugar, about 50g (adjust according to your preference)

* skip this if you are pregnant or have high-blood pressure

Directions

In a pot, add chrysanthemum, licorice roots and water, bring to a boil. Once the water starts to boil, add rock sugar to taste and off fire (do not boil for too long). Take out the chrysanthemum flowers and licorice roots using a strainer. You may re-use the ingredients by adding water and boiling to brew a second round if you wish.

Drink chilled or at room temperature.

Tips
- You can also add 1 tsp of wolfberries if desired.
- There are some types of chrysanthemum flowers which do not require boiling; simply place the ingredients in a cup/tea pot, pour boiling water and let stand for 5 minutes. However, I prefer to bring the ingredients to a brief boil to let the flavours seep in.

Some Possible Benefits of Chrysanthemum

- quench thirst - detoxify the body - aid in recovery from influenza, mild sunstroke - ‘cooling’ property which regulates the body’s ‘yin and yang’, reducing internal body heat

Some Possible Benefits of Licorice Root

- fight inflammation, infections, and allergies - help soothe coughs and colds - improve digestion - ease menstrual cramps

Chrysanthemum Tea (菊花茶)

Fried Bee Hoon (Rice Vermicelli) with Stewed Pork

Ingredients
(Serves 4 or more)

Some ingredients for Fried Bee Hoon with Stewed Pork

- 200g rice vermicelli
- 2 eggs, beaten
- 1 carrot, cut to thin stripes
- 200g beijing cabbage, sliced
- 150g shitake mushrooms, sliced thinly
- 1 can stewed pork* (I use narcissus brand, 256g)
- 1 cup water
- 1 1/2 tsp light soy sauce (add more if you want more salty)
- 1 tsp dark soy sauce (add more if you want the colour to be darker, do not add if you want white noodles)
- 1 tbsp vegetable/olive oil
- 1 tbsp chopped garlic

Optional for garnishing:
- red chilli, de-seeded & sliced
- coriander leaves
- fried shallots**

Notes:
* For this dish, some people use stewed pork ribs. I can’t seem to find canned stewed pork ribs, so I used stewed pork. The taste is just as good.
** I am lazy so I bought ready made fried shallots. If you want to make your own, u can fry some sliced shallots first, set aside the shallots and use the oil to saute the garlic in step 4.

Directions

1. Soak the rice vermicelli in water for at least half an hour, until the noodles are fully reconstituted. Drain and set aside.
2. Open the canned stewed pork, take out the stewed pork pieces, discard the fats and use your fingers to gently separate the meat to smaller chunks. Remove the oily bits from the gravy and set aside both gravy and the pork pieces.
3. Grease a wok with a few drops of oil, and cook the egg by spreading it as thinly as possible. When both sides are cooked, take out the omelette and slice it into thin strips.
4. Heat the wok with 1 tbsp oil, and saute the garlic till lightly browned.
5. Add the sliced carrots and stir fry till they are just starting to soften (about 2-3 minutes).
6. Add the sliced mushrooms and cabbage and stir fry till they are just starting to soften (about another 2-3 minutes). Add the pork pieces and stir fry for about 1-2 minutes, or until the vegetables are fully cooked. Place all the contents of the wok in a bowl, and set aside.
7. In a clean wok, add the stewed pork gravy, water, light soy sauce, dark soy sauce & bring to a gentle boil. Then add the rice vermicelli. Cook till the noodles have soaked up all the water, and is of a dry consistency (about 7 minutes). Then stir in the cooked vegetables that you set aside in step 6 and stir thoroughly. You may wish to use tongs so that the noodles are easier to handle.
8. Serve noodles in a plate and top with the previously cooked egg strips. Garnish with coriander leaves, cut chilli and fried shallots if desired.

Fried Tom Yum Seafood Bee Hoon

Ingredients
(Serves 2-3)

- 100g bee hoon (aka 米粉, rice vermicelli, bihun, rice noodles or rice sticks)
- 1 tbsp tom yum paste, mixed with 200ml hot water (adjust the tom yum paste according to your preference)
- A small piece of salmon fillet about 150g, skin removed and cut to bite-sized chucks
- 3 lemongrass stalks, cut to 2 inch lengths, make slits on the stalks to release the aroma
- 100g mushrooms
- 1 tbsp chopped garlic
- vegetable or olive oil
- 8 large prawns, veins removed and tails intact
- 1 bell pepper, cut to small wedges
- coriander and lime for garnishing (optional)

Directions

1. Soak the rice vermicelli in water for at least half an hour, until the noodles are fully reconstituted. Drain and set aside.
2. In a wok, heat some oil and stir fry the garlic & lemon grass stalks till fragrant. Add bell pepper and mushrooms and stir fry for about a minute or two. Then add the salmon pieces and prawns, stir fry till everything is cooked. Set aside on a plate.
3. Return the lemongrass stalks to the wok. Add the bee hoon followed by the tom yum mixture. The noodles should be fully soaked in the tom yum paste.
5. Cook till the noodles have soaked up all the water, and is of a dry consistency (about 7 minutes). Then stir in the previously cooked vegetables and seafood that you set aside in step 2 and stir thoroughly. You may wish to use tongs so that the noodles are easier to handle.
6. Serve noodles in a plate and garnish with chopped coriander leaves and a cut lime if desired.

Today 15th of Dec 09'

it was a busy day today~ i had a late night yesterday night sitting in front of the computer killing my time of chatting with my cousin till 3. 30 in the morning (Can u believe that) Geez~ We had been talking about the registeration classes for the morning like what time we have to wake up n all sort of topic we would like to know!

This evening, i found out my other Blogger web-page , unfortunately, i couldn't get the password right. So, just left that behind n use the new e-mail address. i have nothing much to talking about today~

Mmm, see what i have been doing whole day~ woke up in the morning n clean myself, get the computer started for enrol in the classes, which i have done. (GOOD) After that, i went to Foodland to do some shopping with MIngMing T. Bought something for Lunch. Like, Sausages (5) which is cheap, potatoes, chicken stock, tissue box, chicken breast X2 ,n mIng bought a pack of spring roll. I love the place where i stay now. Everything is fine, close to the Foodland, Arndale, Domino..lol n 10 minutes walk to the bus stop. i love that. but, unfortunately, i dont really happy with my two housemate. what to do. just leav them alone, n take care of my business. they are not going to help u anything.

Last, i just wanna pray for ULITA S. She is really sick at the moment. GOD, can u please use THY mighty hands to heal her. U always be with us, n she needs u now!! DEar Lord can u please continue to guide her n ease her pain. i hope she will be happy n love her smile very much. Thank You Lord.

Salt and Pepper Chicken (盐酥鸡)

Salt and Pepper Chicken (盐酥鸡)

Salt and Pepper Chicken Recipe (盐酥鸡)

Ingredients:

1 chicken breast, about 8-10 oz, cut into bite-size cubes/pieces
2 tbs soy sauce
3 tbs 5-spice powder
1/2 tbs rice wine or sake
1/8 tsp black pepper powder
1 tsp sugar
1 egg yolk
A bunch of Thai basil leaves
1 cup potato starch or corn flour
Oil for deep-frying

Method:

Marinate the chicken with the seasonings for 2 hours in the fridge. When ready to deep-fry, put 1 cup of potato starch or corn flour on a flat plate. Add the chicken to the flour and coat evenly. Heat up a wok or deep-fryer with oil and deep fry the chicken pieces until they turn golden brown. Transfer the fried chicken out on a plate lined with paper towels to soak up the excess oil.

Deep fry the basil leaves until crispy and garnish on top of the fried chicken. Serve immediately.

Red Bean Paste Pancakes Recipe (豆沙锅饼)

http://rasamalaysia.com/recipe-read-bean-paste-pancakes/

Char Kuey Teow (炒粿條/Penang Fried Flat Noodles)

HI there~ u will find the recipe in this website

:

http://rasamalaysia.com/char-kuey-teow/

Another recipe i wanna share~ Mmm Love that

Bean Sprouts with Salted Fish
(and bell peppers, wolf berries, white button mushrooms)

[My recipe is referenced and adapted from wokking mum]

Ingredients
100g beansprouts (head & tail removed)
1/4 bell pepper, sliced thinly
3 white/brown button mushrooms, sliced
20g salted fish, soaked in water & sliced to bits
1 tsp wolfberries
1 tbsp olive oil
1 tbsp chopped garlic

Directions
1. Heat oil in wok. Saute garlic & salted fish till fragrant.
2. Add bell pepper & mushrooms and stir fry for a minute.
3. Add bean sprouts & wolfberries. Stir fry over high heat for a few minutes. Nice bean sprouts should be cooked (not slightly raw, yucks - personal bias) but still crunchy.

Variations

Simpler version with only salted fish & red pepper

Visit their website http://www.noobcook.com/all-recipes/

Things i gonna try to cook!!!

Green Bean Soup

Ingredients:

• 300g Green Mung Beans
• 1.5L Water
• 6 Pandan Leaves
• Rock Sugar to taste (approx 75-100g)

Method:

1. Wash the green beans in running water.
   Remove dirt and discolored beans.
2. Place beans and 1.5L water in a large pot (cover with lid).
3. Bring water to boil then reduce heat o simmer.
4. Wash pandan leaves, cut off dead edges and tie into a bundle.
5. Place pandan leaves & rock sugar into the boiling water.
6. Simmer for 60-80 minutes until the beans have expanded out of their skins and are soft & fluffy. Add more water if needed.
7. Add more sugar if desired.
8. Can be served hot or cold.

Chicken and Sweet Corn Soup

Ingredients:

• 1 Chicken Leg or Breast
• 1 tsp Light Soy Sauce
• Dash of Pepper
• Dash of Sesame Oil
• 300ml Chicken Stock
• 1 tin Cream Style Corn (about 400g)
• 1 Tbsp Light Soy Sauce
• 1 Egg, beaten
• 2 tsp Cornflour mixed with 2 Tbsp Water

Method:

1. Remove the skin & fat from the chicken. Cut into thin strips.
2. Marinade chicken with the seasoning ingredients*.
3. Heat up chicken stock and creamed corn in a large pot. Add 1 Tbsp light soy sauce.
4. When hot, add in beaten egg and stir gently, so the egg cooks in strands.
5. Add cornflour mixture to thicken.
6. Divide the soup into individual bowls.
7. Heat up non-stick frying pan. Stir-fry chicken strips until cooked.
8. Scatter a few strips of chicken over the surface of each bowl of soup.

Ice Lemon Tea

Ingredients:

• 100g Rock Sugar
• 100ml Water
• 1L Chilled English Tea (from 1 Tea Bag)
• Juice of 1 Lemon
• Ice

Method:

1. Make syrup by dissolving the rock sugar in boiling water. Set aside to cool.
2. Add lemon juice to tea. Stir.
3. Pour into tall glasses with ice.

Barley Water

Ingredients:

• 200g Barley
• 2L Water
• 100g Rock Sugar (to taste)

Method:

1. Wash barley under running water.
2. Place in a large pot with water and rock sugar.
3. Bring to boil then simmer for an hour, until the barley grains become soft and fluffy.
4. Strain off barley grains immediately.

http://www.healthychineserecipes.com/Green_Bean_Soup.htm

1. Serve hot or ice cold.

1. Add syrup to taste.