BBQ Pork Pastry ( Char Siew Sou)

BBQ Pork Pastry ( Char Siew Sou)

BBQ Pork Pastry ( Char Siew Sou)

Kuih Talam Pandan ( Steamed Pandan Layer Cake)

Kuih Talam Pandan ( Steamed Pandan Layer Cake)

Kuih Talam Pandan ( Steamed Pandan Layer Cake)

Chocolate Chip Pancakes

Chocolate Chip Pancakes

Chocolate Chip Pancakes

Kuih Seri Muka

Kuih Seri Muka

Kuih Seri Muka

Tuna Croissant Sandwich

This Tuna Croissant Sandwich was our lunch today. Not only that, I even made smoothies to go with it. Today my girls and I were having so much fun at lunch. What a nice bonding lunch. We were talking about the school stuff and they are so excited and looking forward going back to school. I love my 4 gold!!

Tuna Croissant Sandwich

   Ingredients   :

   600   g  chuck light tuna or ( 2 small cans)

   21/2  tablespoon mayonnaise

   1/2    tablespoon thousand island dressing ( optional)

   3       large croissants

   6       lettuce leaves

   6       tomatoes slice

   3       dash of black pepper powder

   salt to taste

   Method  :

   Open can and drain or squeeze out water. Pour tuna into a bowl and whisk together with mayonnaise,

   thousand island dressing, dash in the black pepper powder and add salt to taste. Mix well and set aside 

   or place inside the fridge.

   Lightly toast the croissants or until crispy. Cut the croissant down to the middle but not split into half.

   Place lettuce and tomatoes slice on the croissant then fill up with tuna filing. Top with another slice 

   of lettuce if desire. ( I prefer more)

   Serve with fruits or salad. As for myself, I go with smoothie.

   Enjoy!!

   

   

  

Tuna Croissant Sandwich

Watermelon and Longan Tong Sui

Watermelon and Longan Tong Sui

Watermelon Longan Tong Sui

Crispy Vegetarian Goose

Among all the vegetarian dishes, Vegetarian Goose is considered my first choice. Especially those which are made by my mother in law. She makes the best Vegetarian Goose i've ever had. She really put in a lot of time and patience when she makes Vegetarian Goose. Talk about it I have not eaten her Vegetarian Goose for quite sometime already. Haiya! I should have asked her to make me some when she came to visit us last year. By the way, this is not my mother in law recipe but it still tastes very yummy. Try it, you will know.

Crispy Vegetarian Goose

    Ingredients   :

    10     slices bean curd skins

    1/2    teaspoon sesame oil

    1/2    teaspoon dark sauce

    1       teaspoon soy sauce

    1       cube red fermented bean curd

    112   teaspoon sugar

    1/3    cup water

    toothpicks 

    pinch of salt

    Method   :

    Mix well the above ingredients in a bowl. Open one of the bean curd skin, scoop some of the sauce 

    and spread on the bean curd. Fold the bean curd into a rectangle shape and pin it with some toothpicks

    Repeat the process with all the bean curd skin and sauce.

    Place all the wrapped bean curd skin in a steamer and steam for about 10 minutes. Remove and leave

    it to cold.

    Get ready some hot oil and fry the bean curd on each side until crispy or golden brown. Remove from
    place it on a strainer. Leave it cold, remove toothpicks before cut. 

  

    Enjoy!!!

   

Crispy Vegetarian Goose

Black Forest Cake

Black Forest Cake

Black Forest Cake

Crispy Satay Tofu

This is a very light and refreshing summer appetizer. It was sooooo delicious. Secretly tell you, I gobble down 4 pieces of this at one go. I felt a little regret that I made so little. So yummy, in the future I should make double the portion. Try it and you will know. No regrets. 

Crispy Satay Tofu

   Ingredients    :

   4     pieces white tofu, cut in half diagonally

   1/2  cucumber, finely shredded 

   200 g jicama, finely shredded 

   200 g bean sprout, blanch

   2     tablespoon roast peanut, finely smashed

  

   Sauce   :

   1      tablespoon creamy peanut butter

   2      tablespoon mince onion

   1      tablespoon mince garlic

   1      tablespoon coriander powder

   1/2   tablespoon ginger

   11/2 tablespoon curry powder

   1      tablespoon lime juice 

   11/2 tablespoon dried pepper, soaked

   2      tablespoon sweet chili sauce

   1      tablespoon sugar

   1/4   cup water

   salt to taste

   enough oil for deep frying

   Method   :

   In a food processor blend sauce ingredients, dried pepper powder, curry powder, coriander powder   

   onion, garlic and ginger. Set aside.  In a bowl combine creamy peanut butter, sweet chili sauce, sugar,

   lime juice and water. Set aside.

   Heat up the oil in the wok and deep fry the tofu. Gently slide into the hot oil. Fry until crispy at the 

   skin or golden brown. Remove from wok.

   Remove oil from wok and remain about 2 tablespoon oil. Pour in the blend mixture and cook until oil

   out or fragrant. Add bowl mixture and saute the gravy for about 5 - 10 minutes. Stir occasionally.

   Adjust taste if needed. Dish up and set aside.

  To serve, cut and stuff in bean sprout, jicama shredded and cucumber shredded into the tofu. Pour satay

  sauce over the tofu and sprinkle ground peanuts. Serve immediately. 

   

   Enjoy!!

Crispy Satay Tofu