Japanese Melon Bread

Japanese Melon Bread

Japanese Melon Bread

Vegetable Pao ( Sang Yoke Pao)

Vegetable Pao ( Sang Yoke Pao)

Vegetable Pao ( Sang Yoke Pao)

Chocolate Chip Pancakes

Chocolate Chip Pancakes

Chocolate Chip Pancakes

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

Roast Duck Wonton Noodle

I like wonton noodle very much. I love the dry wonton noodle or in the soup. Doesn't matter it goes with wonton, duck or just plain. It is my all time favorite noodle. It was so addicting especially when adding in with some green pickle. I can say Restaurant Hung Kee's wonton noodle are still the best but they charge a bit too costly. One of the most expensive wonton noodle I ever had. After all this noodle is quite easy to make, might as well I purchase a whole roast duck and just prepare noodles at home. Everyone loves it very much.

Roast Duck Wonton Noodle

   Ingredients   :

   1       lb chinese wonton noodle, split into 5 portions

   4       teaspoon dark soy sauce, split into 5 portions

   4       teaspoon shallot oil, split into 5 portions

   5       teaspoon light soy sauce, split into 5 portions

   5       teaspoon oyster sauce, split into 5 portions

   21/2  teaspoon sesame oil, split into 5 portions

   1/2    cup chicken broth, add
   1/2    lb yu choy, trim and cut

   2       stalk green onion, trim and thinly slice
   roast duck, chopped into pieces

   dash in pepper powder 

   enough water to blanch noodle

   some ice water

   

    Method   :

   Prepare sauces into 5 difference plates before cooking the wonton noodles. 

   Add wonton noodle into the boiling water and cook for about 15 seconds. Remove noodle from hot
   water and rinse into a bowl of ice water. ( This step is to make the noodle becomes more crunchier)
   Return the noodle into the hot boiling water and cook for another 15 seconds.

   Pick up the noodle from the hot water, drain water and mix with the prepared sauce. Blanch yu choy in
   the hot water. Removed and place it into a bowl. Set aside.

   Place duck onto the noodle,  add yu choy and sprinkle with green onion before serve immediately.
   Don't forget about the green pickle chili.

   Enjoy!!!
  

  

Roast Duck Wonton Noodle

Pumpkin Pancake

Pumpkin Pancake

Pumpkin Pancake

Dried Oyster and Roast Pork Porridge

Dried Oyster and Roast Pork Porridge

Dried Oyster and Roast Pork Porridge

Peanut Butter and Cheese Stuffed French Toast

Here I present to you the most fulfilling and very nutritious breakfast, Peanut Butter and Cheese Stuffed

French Toast. To be honest, this is not my breakfast, hehe!! it is actually my tea.

Can't believe it I'm actually craving for breakfast at the noon time. Luckily I have plenty of breakfast ingredients in my  pantry and I can say my house all year long always has milk in my fridge. It makes my day, and I love it.

Peanut Butter and Cheese Stuffed French Toast

   Ingredients   :

   2    slices white or whole grain bread

   1    tablespoon milk

   2    eggs

   butter to cooking spray

   Method    :

    Into a bowl, beat the eggs, add milk. Mix and stir well.

    Heat a none stick pan on medium heat, melt the butter in the pan or use cooking spray to grease the 

    pan before putting in the bread.

    Dip bread into the egg mixture until both sides coated and covered with eggs. Don't leave the bread 

    slice in the egg mixture for too long.

    Gently place the slice bread on the frying pan and cook until it it turns golden brown. Flip and fry the

    the other side of the bread until golden brown.

    Serve immediately with maple syrup or confectioners and don't forget the milk.

    Enjoy!!

Peanut Butter and Cheese Stuffed French Toast

Prawn Noodles ( Har Mein)

Apparently this dish, Prawn Noodle aka Har Mein is very well known and popular in Malaysia. My favorite part of this dish is the soup. I can finish up the soup till the last drop. It was so yummie, but most importantly it is home-cooked and more hygienicc.

Prawn Noodles ( Har Mein)

   Ingredients    :

   12      ounces yellow noodle

   8        ounces rice vermicelli noodle ( bee hoon), soaked

   11/2   lb big shrimp with head, cleaned and deveined 

   1        cup cooked chicken breast, peel slice

   1        bunch water convolvulus ( kangkung), washed and cut 

   3        hard boiled eggs, cut 

   1        cup fish cake slice

   2        cups bean sprout, trimmed

   2        stalk green onion, trimmed an cut

   3        bulbs shallot, peel and cut slice

   

   Prepare for prawn broth  :

   8        cups water

   2        cans chicken soup

   1        cup shrimp head

   1        handful anchovies (ikan bilis)

   1/2     cup soy bean

   1/2     teaspoon peppercorn, smashed

   1/4     cup chili paste

   3        tablespoon vegetable oil

   1        whole onion, peel 

   1        cube rock sugar

   2        teaspoon sugar

 ( Heat the wok with oil and fry shrimp head until oil out, add water, chicken soup, anchovies, soy bean

   peppercorns, chili paste and onion, let it simmer on low heat for an hour or more, when the soup ready

   add rock sugar, sugar and salt to taste and discard everything and strain the soup)

    Method    :

    Heat wok with oil and fry shallot until golden brown, removed from wok and set aside. If possible use 

    back the same wok and oil to fry shrimp head.

    Boil water in a pot and and blanch yellow noodle, rice vermicelli noodle, removed, set aside.

    Slightly blanch bean sprout and water convolvulus ( kangkung), removed and set aside.

    Bring prawn soup to rolling boil, carefully slide in the shrimps and let it cook for about        

    1 - 2 minutes or until the shrimp change in color. Removed and set aside. Pick a few smaller shrimp

    de-shelled and cut slice.

    To serve, add handful of yellow noodle and rice vermicelli noodle into a deep soup bowl, garnish with

    shrimps, chicken slice, fish cake, bean sprout, kangkung and egg slice.

    Ladle a few scoop of prawn soup over the noodle and sprinkle with fried shallot and green onion.

    Serve immediately while its HOT!!!

    Enjoy.....yummm

   

   

    

   

   

   

  

Prawn Noodles ( Har Mein)

Fried Rice Vermicelli with Pork ( Fried Beehoon)

Fried Rice Vermicelli with Pork ( Fried Beehoon)

Add caption

Shrimp Tempura Udon Soup

Shrimp Tempura Udon Soup

   Ingredients   :

   1    pack frozen udon noodle ( 5 servings)

   1    box frozen shrimp tempura, 8 pieces pack

   5    cups chicken broth

   3    cups napa cabbage, wash and cut 

   1    teaspoon pepper powder

   2    stalks green onion, trimmed and thinly slice

   1    teaspoon light soy sauce (optional)

   1    teaspoon sugar  

   1/2 teaspoon roasted sesame seed

   cut some seaweed

   salt to taste

   

    Method   :

    Defrost the frozen udon or substitute with spaghetti noodle, heat the oil and fry the shrimp tempura, 

    removed form oil and set aside.

    Boil a pot of water and blanch the udon for approximately 10 -13 seconds. Remove and set aside.

    Into a pot, pour in the chicken broth, dump in the pepper powder and napa cabbage and let it simmer

    for a while. Add sugar and salt to taste.

    Grab a handful of the udon and place it into a soup bowl, ladle soup over the udon and place shrimp

    tempura on the udon, arrange some napa cabbage at the set and sprinkle green onion, seaweed slice 

    and sesame seed on the top and serve while its hot.

    Enjoy!!! 

Shrimp Tempura Udon Soup

Cheese & Fruit Kabobs

Fruit Kabobs will be everyones favorite at a party especially during this season, summer. At the request from my daughters i made this yesterday for their birthday party. Why they, is because my eldest Julia and Jocelyn's birthday falls on the same week therefore we might as well celebrate it together.

 I use mozzarella instead of all fruits on a stick. The fruits was so fresh and sweet plus the mozzarella was gummy and delicious, it makes a great matching.

There isn't particularly what is the ingredients, all you need is to pick your favorite fruits or any of the fruits of the season and stick it on a stick. Trust me that will make a good combination. No one can refrain from this. Thumbs up!!!

Fruit Kabobs

Fruit Kabobs

Fruits Kabobs

Mommy's Club Sandwich

Mommy's Club Sandwich

Mommy's Club Sandwich

Board Noodle - Pan Mee

I didn't really notice that this Pan Mee was not added with the recipe yet. Until my schoolmates were asking for the recipe. Actually this was cooked quite sometime ago. Pardon me for taking so long to put up the recipe. Irene, Cynthia, Angel, JP, here you gooooo.... representing yummylicious Board Noodle aka Pan Mee. Tell you what, very soon I will make the hand tearing form of Pan Mee I loves the anchovy soup very much and the ground pork, and the fried crispy "ikan bilis" and the chinese vegetables and and the sambal....hehehe eventually i love everything about this Pan Mee. I can sinfully gobble down everything in the bowl and drink all the soup. It is super delicious and addictive. Gals, I hope you will like it too. Happy Cooking!!!

Board Noodle - Pan Mee

   Anchovies broth ingredients :

   1/2     lb medium size anchovies (ikan bilis) with heads

   1/3     lb lean pork or pork bone

   1/2     teaspoon peppercorn, smashed

   1        teaspoon sugar

   7        cups water

   salt to taste

* Bring water to boil, adjust the heat to low, add anchovies, peppercorn and garlic. Let it simmer for  45

   minutes or more. The longer the taste will be better. 

    Ingredients for mince pork  :

     1/2    lb ground pork

     1       cube chinese pickle mustard, soaked and shredded

     2       teaspoon mince garlic

     1/2    teaspoon cornstarch 

     1/2    oyster sauce

     1/2    teaspoon oil

     1/2    teaspoon sugar

     salt to taste

   *Marinate ground pork with all the above ingredients for 20 minutes or more and fry the ground pork 

     until cook and dry. Set aside

  

     Noodle  ingredients   :

     600   g all purpose flour

     1       teaspoon salt

     1       egg

     1       cup water ( plus or minus)

   *In a big mixing bowl, prepare noodle. Mix everything in the mixing bowl and form it to a dough. 

     Knead until everything combined and not very sticky. Add flour if needed. Cover with a piece of

     clean cloth and let it rest for about 1/2 hour. On the table, knead for a little while before roll it out flat

     and cut. It should be about 1mm thick. Roll it up and sprinkle flour on the dough, use a knife and cut

     it downwards. Constantly sprinkle flour to avoid sticky. Set aside.

    Ingredients   :

    1     bunch of chinese vegetable ( shi jai choy), blanch and set aside

    3     tablespoon anchovies, fried

    5     stamps chinese dried mushroom, soaked and cut slice

    2     stamps  black fungus, soaked and cut slice

    1     tablespoon oyster sauce

    1/2  tablespoon sugar  

    1/2  cup vegetable oil  

    salt to taste

  *Heat the wok, add in the wok and fry the anchovies until crispy or golden brown. Remove from wok

    Remain 1 teaspoon of vegetable oil in the wok and add in the mushroom slice and black fungus slice,

    fry for a while. Add oyster sauce, sugar and salt to taste. Mix and fry everything in the wok for about

    2 - 3 minutes. Removed from wok and set aside.

   

   Serve up to 5   :

    After most of the steps are done, finally, the noodle cooking part. Bring a pot of water to boil

    and cook the noodle. This step only need about 1 - 2 minutes. Remove noodle from pot and place it

    in a big bowl. Ladle two to three scoops of anchovies soup into the bowl, add in the chinese 

    vegetable, mince meat, black fungus, mushroom slices and fried anchovies.

    And most importantly is don't forget the sambal belachan. Serve immediately while its hot.

    Enjoy!!!

   

Board Noodle - Pan Mee

Braised Yee Mein

Braised Yee Mein

Braised Yee Mein

Steamed Glutinous Rice - Loh Mai Fan ( Ipoh style)

Loh Mai Fan ( Ipoh style)

   Ingredients     :

   11/2   cup glutinous rice, washed and soaked for 2 hours

   200    g pork belly, cut strips 

   1        whole garlic, peeled and mince

   2        tablespoon oyster sauce

   11/2   tablespoon thick soy sauce

   11/2   tablespoon sugar

   1        teaspoon salt

   1/2     teaspoon light soy sauce

   1/2     teaspoon pepper powder

   2        eggs, beat, add pinch of salt

   1        bulb shallot, peeled and thinly slice

   1        stalk green onion, trim and cut

   1/4     cup vegetable oil

  ( use partially of the ingredients to marinate pork belly, the remaining mix with the glutinous rice)

   

   Method     :

   Marinate pork belly for 1 - 2 hours with 1 tablespoon sugar, 1/2 teaspoon light soy sauce,  1/2 teaspoon

   thick soy sauce and all the mince garlic.

   Heat the wok, add in the vegetable oil and fry the shallot until golden brown. Remove from the oil, set

   aside. Keep the oil for later use. Fry and swirl the pan to make thin omelette, thinly slice and set aside.

   Into a non stick pot, cook the marinated pork belly on medium heat for approximately 1 hour. Stir it 

   occasionally. Set aside.

   Steamed the glutinous rice for approximately 1/2 hour. Remove from steamer, add in all the cooked

   pork belly, shallot oil and all the remaining of the ingredients from above except the eggs and green 

   onion. Mix and combine with a spatula until everything coated with oil and gravy.

   Put everything into the steamer and steam for another 20 minutes. Remove from steamer, garnish with

   omelette strips and green onion. Serve !!!

   Enjoy!!!

Steamed Glutinous Rice - Loh Mai Fan ( Ipoh style)

Cheung Fun with Mushroom and Chicken Slice Sauce

This is the 1st meal i made since i came home from M'sia yesterday. Absolutely a Ipoh style of chee cheung fun.  I almost forgotten this mushroom sauce until i saw my elder sister make it the other day. An simple and easy to make breakfast. I hope you will like it, like i did.

Cheung Fun with Mushroom and Chicken Slice Sauce

  Ingredients     :

  1      pound cheung fun 

  5      stems dried mushroom, soak and cut slice

  80    g  chicken breast, cut slice

  2      bulbs shallot, peel and thinly slice

  1      stalk green onion, wash and mince

  1      cloves garlic, peel and mince

  11/2 cup chicken stock

  1/3   cup water

  3      dash pepper powder

  1/2   teaspoon sugar

  1/2   teaspoon salt

  1      teaspoon corn starch, mix with 2 tablespoon water

   Method   :

   Fry the shallot until golden brown, remove from wok. 

   Preparing mushroom sauce :

   Heat the stove and boil the chicken stock, add in the water, mince garlic, chicken slice and mushroom.

   Reduce heat and allow it to simmer for about 10 minutes. Add in pepper powder, sugar and salt. Stir in

   corn starch mixture, mix and combine everything. Keep warm.

   Steam or microwave the cheung fun before cutting into cubes. Place it in a plate, pour the sauce over the cheung fun, sprinkle fry shallot and green onion.

    Serve while its hot.

Cheung Fun with Mushroom and Chicken Slice Sauce