Chinese Steamed Red Snapper

Today hubby call backed while he was on the way home to ask what's for dinner. He told me he wants nothing but only a steam fish. OMG! it takes him 15 minutes to reach home. Luckily this morning I defrosted 2 red snappers. It takes me less than 15 minutes to prepare and steam the fish. By the time I heard the garage door open a plate of delicious steamed red snapper is served. Phew!!!

Steamed Red Snapper

    Ingredients    :

    1        whole red snapper with tail and head

    1/2     teaspoon salt

    1/2     teaspoon oyster sauce

    1        teaspoon light soy sauce

    1 - 2   drop of sesame oil

    2        teaspoon oil ( i use shallot oil)

    3        dash of pepper powder

    A pinch of sugar

    1        knob of ginger ( peeled and cut approx 20 slices) 

    1        stalk green onion ( cut into 2-inch)

    1        fresh red chili ( optional)

    Method   :

    Clean and scale the fish, wipe it to dry with paper towels.

    If you like make two or three diagonal cut on each side of the fish ( i didn't)

    Rub the fish with a little bit salt.

    Bring a large pot of water to boil, when it's boiling put the fish in to steam for 10 - 13 minutes 

    (depending on the size of the fish)

    While the fish is steaming, prepare the sauce , put the above ingredients except the green onion, 

    cilantro and fresh red chili (optional) 

    When the fish is ready, drizzle the sauce over the fish, garnish it with green onion, cilantro and fresh 

    red chili (optional) 

    Add more  shallot oil and pepper powder on the top of the fish, if desire.

    Serve while it's hot. 

    Enjoy!!

     

 

    

    

   

Mini Spicy Shrimp Roll

Mini Spicy Shrimp Roll

This year I decided to make some spicy shrimp roll, it is very popular in Malaysia and for what i know it's very expensive nowadays due to the price increase. I didn't made a lot, just about 120 pcs, cause it is quite spicy and don't forget it is very heaty too. I think i better boil some herbal tea to standby due to Chinese New Year with lots of goodie and cookies. I hope you will like it too.

Mini Spicy Shrimp Roll

Steamed Rice Cake/ Fatt Koh

I would like to wish everyone a Happy Chinese New Year. Today i steamed Fatt Koh for the kids, i need to test on the "Chow Peang" that i've made and put in the fridge earlier. Luckily it is still good, so i will be able to have nice and rise high  Fatt Koh this year . When heard my friends mention Fatt or Fat, then reminds me of making this earlier just to make sure the yeast is still good........I've made 13 Fatt Koh today, the kids wacked 8 of it, will make some again on the Chinese New Year Eve. I like making Fatt Koh cause it is so fluffy and it is like smiling to me. "Fatt" means prosperity, once again i  want to wish everyone "Gong Xi Fa Chai"!!!

Fatt Koh/Huat Koh

   Preparation for the rice mixture  :

   250  gm cooked rice

   1      teaspoon wine biscuit

   11/2 teaspoon water, add 1 teaspoon sugar

   (mix all above ingredients and put into a air-tight glass container for 2 days, REMEMBER! must

    keep in a warm place( i put it in the garage), when is ready the mixture should be watery sometimes

    with bubbles

   

    Method   :

   Boil 2 rice bowl (300gm) water with 11/2 cup sugar. Leave it to cool, set aside.

   Use 14 ounces of rice flour to mix combine with the cold sugar water.

    Into a blender add in the mixture of 100gm cooked rice and sugar water and blend it on high speed, 

    add in 11/2 teaspoon Eno and food coloring. Mix well and steamed it for 25 minutes.

    Enjoy!!!

Fatt Koh / Huat Koh

Steamed Rice Cake

Hong Kong Style Chicken Porridge

Chicken Porridge

Chicken Porridge

New Zealand Mussel Stir-fry Chili Padi

I normally buy New Zealand green shell mussels. It is blessed to get these mussels for a very good deal in US. My mom is a huge fan of mussels. Each time when she come to visit me, she will definitely request me to buy lots of mussels. She told me it is very rare to get this in Malaysia, not even at Tesco, Giant or any other hypermarket. I was thinking, it is impossible, It is prevent that what my mom said was right. When I went to Malaysia for visiting. I went to several hypermarkets and it seems that no sign of these mussels, until I found it at Lot 10 Isetan frozen department. It is ridiculously expensive. The price that I've paid can almost allow me to buy 3 - 4 boxes in US. Since it is my mom's favorite, I've brought 2 boxes. Put it this way, if I used the same amount of money to buy in US which means I'm bringing home about 10 boxes of mussels. I find that mussels are very tasty and useful, I always kept some in my frozen.  

New Zealand Mussel

   Ingredients   :

   1      lb mussels, wash and pat dry

   6 - 8 chili padi, wash and chop

   1      teaspoon mince garlic

   1/2   teaspoon mince ginger

   1/2   teaspoon bean sauce, mix with 2 teaspoon water

   1      teaspoon oyster sauce

   2      teaspoon vegetable oil

   1      green onion, trim and chop

   pinch of sugar

   salt to taste

    Method   :

    Heat wok or high, add in the oil. Dump in the mince ginger, garlic and chili padi. Saute for a while

    but not burn.

    

    Add in the mussels and splash in the bean sauce mixture. Continue to saute, add oyster sauce, pinch of 

    sugar and salt to taste. ( Do not over cook the mussels)

    Add in the green onion, mix well everything until coated with oil or gravy. 

    Dish up and serve.

    Enjoy!!

   

   

   

Baby Bok Choy Stir-fry Salted Fish

Baby Bok Choy Stir-fry Salted Fish

   Ingredients    :

   1      pound bok choy, wash and cut any sizes at your choice

   1      piece salted fish, (18g) soak in water for 15 minutes and cut small cubes

   3      cloves garlic, cut thin slices

   2      ginger slice

   2      tablespoon vegetable oil

   1      teaspoon oyster sauce

   1/2   teaspoon sugar

   1/2   teaspoon salt

   

    Method   :

    Heat the oil in the wok, add oil and fry ginger and garlic til brown and fragrant. Add in the salted fish.

   Stir-fry  and combine everything until the vegetable coated in gravy. Add oyster sauce, sugar and salt.

   Dish up and serve.

   Enjoy!!!

Kuih Bangkit

Kuih Bangkit

Kuih Bangkit

Kuih Bangkit

Almond Cookie

Almond Cookie

Almond Cookie

Cornflakes cookie

Cornflakes Cookie

Cornflakes Cookie

Chinese New Year Treats - Peanut Puff

Peanut Puff - Kok Chai

Peanut Puff

Chinese Pickle Mustard With Pork Slice

Chinese Pickle Mustard With Pork Slice

Chinese New Year Treats - Bee Hive (Kuih Ros)

Another traditional aromatic, crispy and addictive Chinese New Year cookie, Bee Hive/ Kuih Ros/ Kuih Loyang whatever you want to call it as. This is definitely one of my favorite but I find that a bit greasy but if is only once in a while especially during Chinese New Year, no problem I thought hehe!!

Chinese New Year Cookie - Bee Hive

Ingredients    :

   3              eggs
   2              can coconut milk (800ml)
   180 - 200 gm sugar
   2              tablespoon flour
   180          gm rice flour
   1              tablespoon corn flour

   Need to prepare   :

   1 0r 2           Bee Hive mould
   1 pair           Wooden Chopsticks
   21/2             Cup Vegetable Oil ( for frying)


    Method     :

    Use mixer to mix-well all the ingredients till becomes watery batter. Sieve to prevent lumps. Put it
    aside for 1/2 hours or more. Scoop some batter mixture into a small bowl.

    Heat up the wok to medium heat, pour in the vegetables oil, preheat mould inside the hot oil ( must be
    hot enough for the batter cling on the mould) and use the mould to dip into the batter. Immediately put
    the mould with batter covered mould into the hot oil. Make sure the batter not coats on top of the
    mould. Slightly shake the mould a little bit, the batter will detached from the mould, if not, use a
    chopstick to help to remove it. Be patient the first  few of the bee hive is a little difficult to detached
    from the mould, need to use chopstick to help to releasing it.

    Fry until golden brown, repeat with all the batter until it used up.
    Leave it to cool completely before store in containers.

    Enjoy!!!
  

Bee Hive Cookie

  

Stir-fry leftover chicken and roast pork

Chinese New Year is approaching, i think it is not too late to post up this recipe cause i'm pretty sure every family will have blanch chicken and roast pork for dinner on the Chinese New Year  Eve. Not only that, on the second day of Chinese New Year "hoi nin" we need to blanch chicken too. Which means we will be having a lot of leftover chicken and meat.What do you like to do with the leftover meat? As for me, my mom use to cook this for us with all the leftover meat. It is only meant for leftover meat, not advisable to make this with fresh chicken. The other day i've made Hainanese Chicken therefore i have some leftover meat to make this dish. I hope this will  give you some idea to cook your leftover meat during this festive season.

Stir-fry leftover chicken and roast pork

   Ingredients   :

   Leftover Chicken/Roast Pork ( or mixed together)
   4 - 5       Clove Garlic ( peel and mince)
   5 - 6       Ginger          (peel and cut slice)
   1 - 2       Stalk Green Onion ( wash & cut into 3-inch piece)
   20          gm cilantro    ( wash & cut into 3-inch)
   1 - 2       teaspoon sugar
   2            teaspoon water (can use chicken soup if have)
   1 - 11/2  teaspoon light soy sauce
   1/2         teaspoon dark soy sauce
   2            teaspoon cooking oil



   Method    :

   Heat the wok or skillet to high, pour in cooking oil, add ginger and stir-fry for awhile,
   add in the garlic, stir-fry for another 1/2 minute, and dump in all the leftover meat, continue to
   stir-fry the meat for another 1-2 minutes, add water or(soup), light soy sauce, sugar, dark soy sauce,
   keep stirring for another 1/2 minute. Add green onion and cilantro, mix well and scoop it up to a bowl
   or plate. Serve while its hot. This is like another fresh cook dish made from leftover meats. Let's try.


   Enjoy!!!

   

Almond Jelly With Longans

Almond Jelly With Longans

Chinese New Year Treats - Peanut Cookie

Chinese New Year Treats - Peanut Cookie

Malaysia Pork Noodle Soup

Best of all is to wake up in morning and have a bowl of hot tasty pork noodle soup, my husband declare. This is definitely my hubby's favorite. He told me the taste of this bowl of Pork Noodle is very similar to the market brought. I am happy that he enjoy the breakfast this morning.

The market brought pork noodle most of the time they serve it with pig's intestine but i omit those and only use pork slice, mince pork and pork balls.

Pork Noodle Soup

   Ingredients    :

   1/2   pound rice noodle(beehoon), soak in the water for 15 minutes
   1/2   yellow noodle
   3      can chicken broth ( 1200 ml)  
   1/2   pound ground pork, add a dash of pepper powder and pinch of salt
   1/2   pound lean pork, thinly slice, add in 1/2 corn starch, dash of pepper powder and pinch of salt
   1/2   pound yu choy ( choy sum),wash, trim and cut into 3-inches lengths
   9      pork meatballs
   5      chili padi, cut small slices and add some soy sauce
   2      ounce pork white fat ( fee chu yoke), cut into tiny small cubes, add pinch of salt
   2      stalk green onion, trim and cut into small tiny pieces
   5      tablespoon oil to fry the pork white fat

   Methods    :

   Boil water in a pot, add in the rice noodle to cook for approximately 4 - 6 minutes. Remove and drain.
   add in the yellow noodle to cook for 2 - 3 minutes, Remove and drain out water.

   Heat up the wok and pour the oil in, when oil hot add in the the pork white fat to fry on medium heat
   until crispy and golden brown. Remove from wok. Pour out the oil into a ceramic bowl and set aside.

   Boil chicken broth in another pot, add in the pork meatballs to cook for 3 minutes, removed and set
   aside. Add 1/2 teaspoon pork oil into the chicken soup and add in the yu choy to blanch for 5 seconds,
   removed from soup and set aside. Add in the lean pork slice and ground pork into the soup. Reduce
   the heat to low and let the soup to simmer.

   Grab a handful of rice noodle and a handful of yellow noodle and place it into a large deep bowl, do
   not put too many noodles into the bowl.

   Pour prepared soup over the noodles. Add in 3 meatballs with some pork slice and ground pork and
   lay in the yu choy, sprinkle with some crispy pork fat, green onion and a dash of pepper powder and
   serve immediately.
 

    Enjoy!!!
   

Pork Noodle Soup

Turmeric Chicken Curry & Turmeric Rice (Nasi Kunyit)

This picture was taken in January during my youngest daughter's 4th birthday party. I threw a birthday party for her and invited a lot of guests. If I'm not mistaken, roughly about 50 peoples. When I send out an invitation, they will bring alone their whole family. Let say if someone were to invite me for a party I will definitely bring along all my kids. Lets make a big group and have fun, the kids can play Let's Dance or Wii games while the adult can sing karaoke. I like the crowd and laughter, eventually my house will have party at least once or twice a year. This time I cooked the chicken curry with more gravy. It is very tasty to put over the Turmeric rice. I previously cooked a very nice dry chicken curry too. Check it out more at this blog.

Kunyit Chicken Curry & Nasi Kunyit

   Ingredients   :

   1              whole chicken approximately 2 - 3 pound, cut into pieces

   2              ounces of fresh turmeric, peeled  

   5 - 6         potato, peeled and cut wedges

   1              teaspoon turmeric powder ( if you don't have fresh turmeric add another 2 teaspoon)

   2 - 3         tablespoon curry powder

   2              teaspoon chili powder

   2 - 3         teaspoon salt

   2 - 3         teaspoon sugar

   3              dash pepper powder

   1/2           teaspoon coriander powder

   1/2           teaspoon cumin powder

   2 - 3         anise star

   2 - 3         lemon grass, trim and smashed

   5 - 6         fresh curry leaf

   3              cloves garlic, peeled

   6 - 8         bulbs shallot, peeled

   1              cup coconut milk ( i use 2 cup fresh milk)

   5 - 6         cup water

   3 - 5         tablespoon cooking oil

   Blend together  :

   Fresh turmeric, garlic and shallot, set aside

   Marinate the chicken with   :

   Turmeric powder, curry powder, chili powder and 1/2 teaspoon salt for  an hour or more, set aside

   Method   :

   Heat up the wok and fried the potato until the side turns brownish. Remove from wok, remain the oil

   in the wok, use back the same oil to fry the blend mixture for until the it becomes lighten or aromatic.

   Add in the marinated chicken and fry for 5 - 8 minutes, longer frying the curry chicken will become

   red and oily. Pour in the water or fresh milk, salt, sugar, pepper powder, cumin powder, fresh curry

   leaf, coriander powder, anise star. Close lid and let it simmer for about 20 - 25 minutes. Open lids, add

   in the fried potato and let it cook for another 2 more minutes. 

   Pour in the coconut milk, lower down the heat, slowly stir and mix well until everything combine. 

   Off stove and your delicious Turmeric Curry Chicken is serve.

   Enjoy!!!

   

   

   

    

   

   

   

  

Hainanese Chicken Rice

Hainanese Chicken Rice

To blanch the chicken please go to this website : Ipoh Pak Chit Kai - Blanch Chicken

Seafood Yin Yeong Wat Tan Hor

Seafood Ying Yeong Wat Tan Hor

    Ingredients    :

    300   gm             flat rice noodle ( hor fun)

    80     gm             rice noodle ( beehoon)

    10                       shrimp, peeled and dehead

    20     gm             fish cake, cut slices

    4                         fish balls, cut into two pieces

    3                         squid, clean and cut into pieces

    120   gm             pork belly or lean pork, cut in slices, add 1/2 tsp salt, 1/2 tsp corn starch and 1/2 oil

    1/2    cup            water, mix with corn starch and set aside.

    3       tablespoon corn starch

    1                         egg

    3       slice           ginger

    2       cans           chicken broth or 800 ml water

    1       teaspoon    salt

    1/2    teaspoon    sugar

    1/2    teaspoon    pepper powder

    1/2    teaspoon    soy sauce

    1/2    pound        yu choy ( choy sum) or napa cabbage

    11/2  teaspoon    cooking oil

    1/2    teaspoon    dark sauce

    1       teaspoon    soy sauce

     Method     :

     Heat oil to high and fry the rice noodle to golden brown or crunchy. Set aside.

     Heat the wok high add 11/2 teaspoon oil, fry the flat noodle( hor fun) with dark sauce and soy sauce

     until the noodle combine with black color and soften. Removed from wok.

     To prepare the gravy, pour the chicken broth or water in a pot to boil, when is boiling add in the pork

     and all the seafood. Add in the yu choy or napa cabbage and let it simmer for a while. Add in salt, 

     sugar, pepper powder.

     Stir in the corn starch mixture, this is to thicken the gravy. When the gravy is thicken crack in the egg

     and turn of the stove or remove the pot from the heat. Mix well the ingredients in the pot and pour in 

     the previous fry flat noodle( hor fun)

    Serve in separated plate with chili padi or pickled green chilies.

    Enjoy!!!

      

     

    

   

  

Red and green bean soup

A savory dessert i've just made, red and green bean dessert soup.  I needed to make something different this time in order just to boil red nor green bean just by itself. Never knew it would turn out so yummy and the guests who came for my daughter's birthday party almost finished everything! I like it very much too.

Red and green bean soup

   

    Ingredients    :

  

Fried Shanghai Noodle

Fried Shanghai Noodle

Egg Mayonnaise Sandwich

Egg Mayonnaise Sandwich

   Ingredients   :

   1     Loaf of white/whole grain bread

   5     Hard boiled Egg ( but not prefectly hard,i prefer the 98 % cook)

   2-3  Tablespoon mayonnaise (i use Japanese brand)

   4     Dash of pepper powder

   A pinch of salt

   Method    :

    Crack the egg and peel the shell, wash and wipe with paper towel, smashed the eggs with a folk

    (i prefer not to 100% smashed especially the egg white), put in the mayonnaise, pepper powder

    a pinch of salt, mix and combine it well. You can prepare this the night before, put it in the fridge.

    Spread some butter on the bread and spread some egg mayonnaise to it. Top another slice of bread,

    it must be cover the entire slice of bread, crust to crust, side to side, top to bottom.

    Continue the above steps with the rest of the bread. Trim/cut the crust of the sandwiches and cut 

    half diagonally. To avoid soggy bread i omit the tomato and lettuce.

    Enjoy!!!

Curry Puff

Curry puff

   Ingredients    :

    Pastry dough   :

   2          cups all purpose flour

   1/4       cup water

   1/2       teaspoon salt

   1/2       baking powder

   1          stick 4 oz butter/ margarine, at room temperature  

   Curry Potato Filling   :

   4         large potato, peeled and cut small cubes

   2 - 4    ounces chicken, cut small cubes ( optional)

   3         tablespoon curry powder

   1/2      teaspoon chili powder

   200     ml water

   2         bulbs shallot or 1 small onion, minced

   2         tablespoon sugar

   11/2    teaspoon salt

   3         dash pepper powder

   6 - 8    tablespoon cooking oil (add in oil little by little)

    To prepare pastry dough    :

    Wipe the table to clean and dry, make a cycle in the middle of the all purpose flour. Use palm and 

    fingers to combine flour, salt and butter or margarine until becomes breadcrumbs. Add is water little  

    by little, add in baking powder slowly combine the flour until becomes dough, it maybe a little sticky,

    sprinkle some flour if needed. Knead for a while and leave aside to let it rest, cover with a cloth.

    To prepare curry potato filling   :

    Marinate potato cubes and chicken cubes ( optional) with curry powder and chili powder.

    Heat the wok, add in half  of the cooking oil to fry potato cubes and chicken cubes (optional) until oil

    out approximately 1 - 3 minutes. Add in minced shallot or onion and saute until fragrant, add some oil 

    if needed.

    Pour in the water and cook until the filling is dry and tender. Add in sugar, salt, pepper powder to 

    taste. Remove from wok and leave to cool.

    Knead the dough for a while and roll out the dough to long like swiss roll. Cut into small portion, sizes

    on your wish. Roll each small dough to thin cycle, sprinkle flour if needed and place filling in the 

    center . Fold pastry over into half and pleat at edges, tight and no leaking of curry oil if possible.

    Repeat the procedure with the rest of the pastry and filling until finish.

    Deep fry in hot oil until golden brown. You can also bake the curry puff in conventional oven for 25

    - 30 minutes at 375 F.

    Deep fry or oven baked curry puff are hot, let it cool before eat.

    Enjoy!!!

   

    

   

Turnip Cake/ Daikon Cake ( Loh Pak Koh)

Radish Cake ( Loh Pak Koh)

   Ingredients    :

   600      gm turnip (peeled and shredded)

   14        ounces of rice flour

   1/3       pounds chinese sausage (diced)

   60        gm dried shrimp (diced)

   5          cups of water

   1          can of chicken broth

   1/2       teaspoon of pepper powder

   1          teaspoon of salt

   1/2       teaspoon of sugar

   2          tablespoons of cooking oil

   Method   :

   Use a big mixing bowl to mix rice flour, water and chicken broth. Set aside.

   Heat cooking oil into a deep non-stick skillet and add sausage and dried shrimp then saute for

   1-2 minutes or until aromatic. Add shredded turnip and stir fry for another 1-2 minutes.

   Stir in the mix of rice flour mixture and reduce the heat to low, keep stirring for approximately 

   8-10 minutes until the batter becomes thick.

   Place the mixture in a 9-inch round greased cake pan and steam over high heat for 1 hr.

   Let it cool completely before cutting. I pan fried with one or two drops oil cooking oil.

   It is good to serve with chili sauce.

   Enjoy!!!

   

   

   

Turmeric (Kunyit) Fried Chicken

Turmeric(Kunyit) Fried Chicken

    Ingredients    :

    1          whole chicken ( cut into pieces)
    50        gm fresh turmeric or ( 2-3 tsp turmeric powder)
    3          shallot bulb (peel and cut slice)
    21/2     teaspoon salt
    1/2       teaspoon sugar
    1/2       teaspoon light soy sauce
    3          dash pepper powder
    Oil for deep frying


    Methods    :

    Wash and wipe chicken to dry with paper towels, marinate with the above ingredients
    for 4 hrs or more.
    Deep fry the chicken with medium to high heat until the chicken is cooked. Remember to remove the
    slice shallot before frying,it is only meant for marinate.

    Enjoy this with nasi lemak !!!

Tuna Sandwich

Yesterday was my youngest daughter's 4th birthday, i threw her a buffet style birthday party and this is was one of the variety. It is very easy and simple to make this finger food. Tuna fish can be made in many different ways and contains lots of vitamins and protein.

Tuna Sandwich

   Ingredients   :

   1     Loaf white/whole grain bread ( spread with butter)

   1     Small can of Tuna fish in salted water

   2-3  Teaspoon Mayonnaise ( add more if you like)

   2     Dash pepper powder

          A pinch of salt

   Method    :

    First of all, open a small can of tuna fish in salted water, drain and squeeze out all the water

    from the can and put it into a bowl.

    Add in all the above ingredients and mix well, now add the Tuna mixture into the bread if

    you would like to have some salad,you can add some lettuce or tomato.

    It makes a very good meal on the go.

    Enjoy!!!

Fried Yam Slice/ Woo See

I was wondering how am I going to use the leftover yam slice after making woo tau kau yoke, luckily I still remember the snack my mom use to made for us when we were young, which is Fried Yam Slice/ Woo See.

Today I only be able to made 7 pieces of Yam Slice. You may use leftover yam slice to make this dish like me hehe!! I actually made 3 differences kind of cooking with just one yam which is Woo Tau Kau Yoke, Suen Punn Chi and Fried Yam Slice. There is a word "one stone can hit three birds at the same time".

Fried Yam Slice / Woo See

   Ingredients    :

   50 - 80     gm yam slice
   40 - 60     gm ginger slice
   10 - 20     gm chive (cut)
   1              bulb shallot (peel and slice)
   4   - 5      tablespoon flour
   1             cube chicken essence
   2             dash pepper powder
   1             Cup Vegetable Cooking Oil ( for frying)

    Methods   :

   Mix the above ingredients except the cooking oil into batter.
   Heat the wok/skillet on medium to high, pour the oil in, when it's hot use a metal spoon to scoop
   one scoop of the batter into the hot oil to deep fried until golden brown. Remove and put on paper
   towel or drainer. Serve it with chili sauce ( i use kampung koh)

   Enjoy!!!

Sandwich Yam and Pork aka Woo Tau Kau Yoke

As per requested from one of my schoolmates, Sharon, this is my version of Woo Tau Kau Yoke. Frankly, my dear.. this is the second time for me to make this dish ever since I came to the States.

Sandwich Yam and Pork  aka Woo Tau Kau Yok

Fried Tomato Egg

A simple yet delicious and easy to prepare dish, Fried Tomato Egg. Only very few ingredients are needed and my four thousand gold loves it very much. Not only them actually as it is my favorite too, it is very scrumptious and can be enjoyed just by itself.

Fried Tomato Egg

   Ingredients      :

   5 - 7      Eggs (Deep Fried or Regular Fried Whole Egg according to your preference)

   1/3        Cup of Tomato Sauce

   3           Tablespoon  Water

   1/2        Teaspoon Sugar

   1/2         Cup of Cooking Oil  ( For frying only)

   1            Whole Fresh Tomato/Cut ( Optional)

   

    Methods         :

   Hard-boil the eggs, peel the egg shells.

   Heat cooking oil in skillet or wok high to medium, fry the whole peeled eggs 

   until golden brown, remove the eggs and leave only 1/2 teaspoon oil in the wok,

   Stir in the tomato sauce and water, add fresh cut tomato (optional)  keep stirring for about 1/2 minute   and place the fried eggs, add sugar, stir and it's all ready!! Your yummylicious eggs can be served...........

   Enjoy this recipe and once again, I would like to thank ALL of you out there for your support! I couldn't have channeled my passion towards this food blog today without all of your encouragement. Thank YOU! 

Hokkien Noodle ( Tai Lok Mee)

Hokkien Noodle

American Ginseng Chicken Soup

American Ginseng Chicken Soup

   Ingredients    :

  1/2        chicken or 3 chicken tight ( skin removed)

  8 - 10    gm American Ginseng

  8 - 10    seedless red dates

  1           tablespoon wolfberries 

  8           gm dried polygonatum (yuk chuk)

  3           liter water

  2           teaspoon salt

  

  

    Methods    :

   Wash and blanch chicken in hot boiling water, in a bowl wash and drain the herbs. Set aside.

   

   Boil water in a stock pot, add in all the herbs and let it to simmer for a while ( approximately 1/2 an

   hour). Add the chicken in the stock pot and let it boil until rolling boil for a while, do not cover the pot 

   with lid at this time to prevent from a messy boil over.

   Reduce the heat medium to low and cover the stock pot with lid, and let it simmer for 1- 2 hours. The

   longer you simmer the soup, it will become more concentrate. 

   You can also use slow cook to double boil the soup, easier and less work.

   Add salt to taste and serve while is hot.

   Enjoy!!!

   

   

Vegetarian Noodle

Vegetarian Noodle

Taiwan Style Bubble Tea

Taiwan Style Bubble Tea is getting more and more popular everywhere. This drink is originated from  Taiwan and I usually call it as Tapioca Pearl Tea. The most interesting part of this drink is the exhilaration when the smooth tapioca pearls are slurped through my throat. I used to go to the bubble tea shop at the Oriental Market to buy them every month. The nearest bubble tea stall is about 25 minutes away from my house. I figured out a way to make it myself as it not only saves me money and time; I can alter the taste accordingly by putting less sugar because the original milk tea from the shop is extremely sweet. Sugar rush gets me all guilty after drinking it. Anyway, here is the recipe I came up with:

Bubble Tea

   Ingredients   :

   2            Cup brewed tea  ( i use Boh Tea)

   8            Ounces Tapioca Pearls 

   1/2         Cup Fresh Milk

   1/2         Cup Evaporated Milk

   1/2         Cup Water  (For syrup)

   2            Cup Water  ( For boiling)

   1            Cup Sugar ( add 2- 3 tsp if want sweeter)

   2            Teaspoon Condensed milk

   2            Cup Ice

    Method     :

    In a small pot, heat the 1/2 cup of water and pour sugar in to boil until dissolved. Remove from heat.

    Bring the 2 cups of water to boil and put in the tapioca pearls, adjust to low heat and let it simmer 

    for 15 - 20 minutes. Stir occasionally, when its ready, drain the tapioca pearls and put soak them in  cold water.

    Mix and boil brewed tea with evaporated milk and fresh milk and condensed milk. Leave it cold.

    Ready 3 glass cups, divert /pour the tapioca pearls into three portion evenly, pour in the tea and ice.

    Bubble Tea is served.

  

    Enjoy!!!

Fen Kut Soup

Fen Kut Soup

Kuih Kapit (Love Letters)

Kuih Kapit aka Love Letters is a must for Chinese New Year. It is very crispy, crunchy and very addictive, i personally can eat a lot at one go. There is so many ways to fold this Kuih Kapit, can roll it or fold it into triangle shape, on your wish. No matter what, this is definitely my number one favorite among all the Chinese New Year treats. I hope you will like it too.

Kuih Kapit aka Love Letters

   Ingredients    :

   2           can coconut milk ( 800ml)
   200       gm sugar
   4           eggs
   140       gm rice flour
   2           teaspoon all purpose flour
   1           teaspoon tapioca flour
   30 - 50  ml water ( can use coconut milk to replace as water)

   Prepare    :

    3 -5          Kuih Kapit Mould  (Metal Clapper)

   Methods   :

   Into a big mixing bowl, combine all the ingredients and whisk to mix well until sugar has dissolved.
   Strain the batter and set a side for almost an hour.

   Grease both side of the letter mould(clapper) with oil, heat the letter mould over the fire and pour a
   a scoop of the batter mixture to the letter mould (clapper) close it tight and place the letter mould on a
   charcoal grill. Approximately 1/2 minute each side, avoid getting the batter burnt.

    When the Kuih Kapit turns evenly golden, trim the edge of the metal clapper (mould) before
     removing the Kuih Kapit  from the mould. Peel of the Kuih Kapit from the mould and toss it on the
     table for someone to fold it immediately. You can roll it become love letters or fold it into a quarter  or
     triangle. Press it lightly with a chopstick or tin cover to level the surface.This action require to be very
     fast, or else then Kuih Kapit  will become harden up. Continue with all the remaining batter until
     finish. Let it cool and keep it into air-tight containers.
 

     Enjoy!!!
  

  
  

  

Kuih Kapit aka Love Letters