Kuih Talam Pandan ( Steamed Pandan Layer Cake)

Kuih Talam Pandan ( Steamed Pandan Layer Cake)

Kuih Talam Pandan ( Steamed Pandan Layer Cake)

Vegetable Pao ( Sang Yoke Pao)

Vegetable Pao ( Sang Yoke Pao)

Vegetable Pao ( Sang Yoke Pao)

Malai Mee Siam

Malai Mee Siam

Malai Mee Siam

Kuih Seri Muka

Kuih Seri Muka

Kuih Seri Muka

Stir-Fried Petai, Long Bean, Okra and Eggplant with Sambal Belacan ( Sei Tai Tin Wong )

Stir-Fried Petai, Long Bean, Okra and Eggplant with Sambal Belacan

Stir-Fried Petai, Long Bean, Okra and Eggplant with Sambal Belacan

Boyfriend's Lamb Chop

Must be curious_hah why I named this dish as Boyfriend's Lamb Chop. This recipe is actually from my boyfriend and he has promoted to a better position, which is my husband. LOL!!! He loves this very much and I can say he is very good at cooking this Lamb Chop. I think partly because of this I marry him. He used to cook a lot of this Lamb Chop for me before we got married. It has really impressed me with his passion in cooking. Not say that he is only good at this perhaps there are a few more specialty   dishes I like from his collections, for example waxed duck rice, stir-fry yu choy with chili padi, kunyit fried chicken and kampung fried rice which is posted earlier at my blog. If im not mistaken he is only good at these few dishes cause whenever if I'm not cooking or gone to the park with the kids, we will be able to see one of the above dishes on the table waiting for us to come home. I can say he is a very romantic person and a good father. But nowadays he seems to be getting more busier and I think its time for me to cook this for everyone now. Sounds fair, right!! Back to the Lamb Chop, it is a super easy to make and yet very juicy and delicious meal. This Lamb Chop makes me become his wife and make me cook for him forever and ever. I bet he can't see this cause he barely got time to browse at my blog.

Boyfriend's Lamb Chop

    Ingredients   :

    8     pieces lamb lion chops,  1 inch thick

    1/2  teaspoon black pepper 

    1/2  teaspoon salt

    3     teaspoon oyster sauce

  *marinate lamb for 20 minutes

    To serve with  :

    french fries

    tomato slice

    curly lettuce or any vegetables

    ketchup or chili sauce

     Method    :

    Fry the lamb chop in wok or pan with 1/2 teaspoon vegetable oil ( or grill in oven).

    Fry lamb about 3 minutes on each side or depends how cooked you want it to be, i like it to be well 

    done and slightly burned at sides.

    Arrange french fries, curly lettuce and tomato slices.

    Serve immediately.

    Enjoy with your loved one.

  

Boyfriend's Lamb Chop

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

Long Bean Rice

A very delicious one dish meal that I can easily eat two big bowls. It can be cooked separately just dump everything in a rice cooker to cook. I prefer to cook separate, then add and mix well everything into the rice cooker. I find that everything turns watery and mushy if  cook all in a pot. It was so delicious, my children loves it as much as their mother, that is me. I hope you will like it too.

Long Bean Rice

   Ingredients   :

   11/2     lb long bean, trim and cut 2 inch length  

   1/2       lb pork belly, cut slices, marinate with pinch of salt and corn starch

   2          ginger slice

   2          cloves garlic, peel and mince

   2          tablespoon oyster sauce

   2          tablespoon vegetable oil

   1/2       tablespoon fish sauce

   1/2       tablespoon sugar

   1/2       tablespoon dark soy sauce

   1          cup chicken broth, add half portion at a time

   dash of pepper powder

   salt to taste

    Method   :

     As usual cook about 2 - 3 cups of white rice with water in rice cooker. Keep it in rice cooker.

     Heat oil in the wok, add ginger, garlic and pork belly to stir-fry. Saute everything until fragrant or

     golden brown. Dump in the long bean in wok, splash in half portion of the chicken broth and 

     continue to saute. Add oyster sauce, fish sauce, sugar, dark soy sauce and pepper powder. Stir well.

     At this time, add in the other half portion of the chicken broth. Mix well and cover with wok lid and 

     let it simmer for about 3 - 5 minutes.

     Transfer and pour everything from the wok into the rice cooker. Mix well everything until the rice 

     and long bean combines together. Taste, add 1/2 light soy sauce if needed. Let it keep in the rice 

     cooker before eat. Keep it in rice cooker on warm switch.

     Enjoy!!!

 

Long Bean 

Crabs in Tomato Sauce

As I am a seafood lover, crabs are sure the first in the list. The Crabs in Tomato Sauce is one of my childhood favorite dishes. My family always cooked this whenever they can get crabs for a good bargain. And this dish is one of my mom's signature dish. It's so yummy. A good recommendation is that  this crab is very good with white rice. So yummy!!

Crabs in Tomato Sauce

   Ingredients   :

   2     dungeness crabs, cleaned, crack leg shells and chopped into pieces

   2     teaspoon mince ginger

   2     teaspoon mince garlic

   2     teaspoon vegetable oil

   1/2  teaspoon sweet chili sauce

   1     fresh red chili, deseeded and thinly slice

   1/2  onion, chopped

   1/2  cup tomato sauce

   1/4  cup water

   1     teaspoon sugar

   1     egg, beat

   dash of pepper powder

   dash of fish sauce

   Method   :    

   Prepare sauce, in a bowl mix tomato sauce, water and sweet chili sauce. Set aside.

   Heat up the wok, add in the vegetable oil and dump in the ginger, garlic and onion. Fry and mix well

   everything for about 10 - 15 seconds. 

   Add the crabs, keep frying and tossing in the wok for about 3 - 5 minutes or until the crabs turns into 

   orangy color.  Pour in the tomato mixture, dash in the pepper powder and fish sauce, toss well the 

   crabs and cover wok lid for let it simmer on low heat for a while.

   Open lid, stir in the egg mixture, mix well the crabs until it coated with the tomato gravy. Dish up and

   serve.

   Enjoy!!

   

   

  

Crabs in Tomato Sauce

Hyacinth Bean Chicken Soup (Pang Mei Tao Tonn)

It took me awhile to find the name for this bean. I've asked my friends to help me with it. Finally, I got the name from my schoolmate now located in Chicago. Thanks Ling Lee for making an effort to look up this for me. In fact this bean goes by several names, Lablab Bean, Dolichos Bean and one of the names was even Poor Man's Bean. LOL!! I think it's quite right cause when I was young, I was staying in the village and I saw most of the neighbors plant this in their yard or grow around their fences surrounding their house. I think the reason is, this is an easy to grow plant or maybe like what the name is, it is a poor man's bean. Anyways i still believe this bean is very healthy and good for digestion. This definitely is organic, it grows from my relatives backyard. I really want to Thank my SIL for sharing this with me.

 Hyacinth Bean Chicken Soup (Pang Mei Tao Tonn)

   Ingredients   :

  

   1   lb hyacinth bean, wash and trim

   3   chicken tight, remove skin

   1   tablespoon red dates, seedless

   5   dried oyster

   6   cups water

   salt to taste

   Method   :

    Blanch chicken and set aside. Boil water and dump in the chicken, red dates, dried oyster. let it boil on

    medium  heat for about 15 minutes. 

    Add hyacinth beans, adjust heat to low heat and let it boil for about 1 - 2 hours. Add salt to taste.

    Enjoy!!!

   

Hyacinth Bean Chicken Soup (Pang Mei Tao Tonn)

Fish Curry with Vegetables

This is an instant way to cook Fish Curry with Vegetables. Save money and time. Simply add any of your favorites vegetables and tofu, tasty curry will be ready in minutes. 

Fish Curry with Vegetables

   Ingredients   :

   1    pack instant curry laksa paste ( i used Delimas brand this time)

   2    slices of fish meat ( about 350g)

   2    potatoes, cut wedges

   1    small onion, cut wedges

   1    bunch broccoli, cut wedges

   1    red chili, deseed and cut into two pieces

   1/2 lb long bean, cut 

   6    tofu puff, cut half

   3    cups water

   2    lemon grass, cut and slightly smashed

   1/2 cup coconut milk ( i used fresh milk)

   pinch of sugar

   pinch of salt

    Method   :

    Boil water and blanch long bean, broccoli and potato for about 5 minutes. Removed

    Into a deep pot or wok, pour instant curry laksa paste in it and add onion and chili  and lemon grass to

    fry for a while.

    Add water and bring to a boil. Add potato, tofu puff, broccoli and long bean. Gently mix well.

    Add in the fish slices, turn heat to low. Pour in the coconut milk(fresh milk). Let it simmer for 2 mins

    and dish up to serve.

    Enjoy!

  

Fish Curry with Vegetables

Sweet Potato Dessert Soup

This is absolutely my favorite dessert. A very traditional dessert that everyone will love it. Since there is many varieties of sweet potato. A quick tip to make this is to pick a better quality sweet potato, pick a dark orange or purple flesh sweet potato will never wrong. Enjoy.

Sweet Potato Dessert Soup

   Ingredients   :

   2 - 3       sweet potatoes, peeled and cut wedges

   2            inches ginger, peeled and slightly smashed

   2            pandan leaves, tie knot

   3            cup water

   80 g       palm sugar

    Method   :

   Bring water to a rolling boil, add in ginger, pandan leaves and sweet potato wedges.

   Let it simmer on medium to low heat for about 15 - 20 minutes.

   Add in palm sugar and cook for another 2 - 5 minutes.

   Ready to serve hot or cold.

   Enjoy!!!

                    

Sweet Potato Dessert Soup

Stir-Fried Shrimps with Salted Egg Yolk ( Golden Shrimps)

Stir-Fried Shrimps with Salted Egg Yolk ( Golden Shrimps)

Stir-Fried Shrimps with Salted Egg Yolk ( Golden Shrimps)

Sweet and Sour Spareribs (King Do Guat)

Sweet and Sour Spareribs ( King Do Guat)

   Ingredients  :

   1    lb spareribs, chopped

   3    cloves garlic, mince

   2    teaspoon soy sauce

   1    teaspoon corn starch

   Curly lettuce and scallion for garnishing

* Wash and pat dry spareribs with paper towels, marinate with garlic, soy sauce and corn starch for 15

   minutes or more.

   Prepare batter with :

   3    tablespoon water

   2    tablespoon corn starch

   Sauce mixture   :

   3    tablespoon ketchup ( tomato sauce)

   2    tablespoon sugar

   1    teaspoon white distilled vinegar

   Method   :

   Heat oil, dip spareribs into batter and deep fried until cooked.

   Remove from wok and drain out oil.

   In the wok with low heat, pour in the sauce mixture, add in the pre-cook spareribs.

   Stir and mix well until all the spareribs coated with gravy.

   Dish up add garnishing and serve.

   

Sweet and Sour Spareribs ( King Do Guat)

Vegetarian Thunder Tea ( Vegetarian Lui Cha)

Today I'm preparing this vegetarian meal for me and my family. This recipe is specially meant for those who are a vegetarian like me. I'm only on vegetarian twice a month which is 1st and 15th every month of lunar calendar. Some people may think "Lui Cha" is actually vegetarian but technically it is not, cause it was cook with garlic, onion, shallot, leek and dried shrimps. I agree that this is a healthy meal but definitely not considered vegetarian. Specifically garlic, shallot, leek and chives are from the onion family therefore it is not consider to be vegetarian. I have some knowledge about this, as far as i know the Buddhism Buddhist vegetarians avoid eating strong smelling pungent vegetables/ plants like garlic, shallot, onion, leek and chives. It is because these spices and vegetables contains 5 different kinds of enzymes which cause repulsive breath, foul-odor and are harming to our organs the lung and kidney. I am only able to share this information for time being however this Vegetarian Thunder Tea is saved to consume for all vegetarians. I hope you will enjoy it as much as i do.

Vegetarian Thunder Tea ( Vegetarian Lui Cha)

   Ingredients   :

   2     cups dice long bean

   1     cup preserved chopped salted radish, wash

   1     cup dice pressed tofu

   1     cup dice potato

   1/2  cup toasted peanuts

   280 g chinese spinach ( bayam) chopped

   280 g sweet potato leaf, chopped

    Tea soup paste ingredients :

    2     tablespoon tea leaves
    1     sachet green tea bag ( i used korean brand green tea)
    2     tablespoon toasted sesame seeds

    50  g  thai basil

    40  g  mint leaves
    2    ginger slices
    1/3 cup luke water
    handful toasted peanuts
    salt and pepper powder to taste

**To prepare tea soup base "lui cha"

    In a bowl, add tea leaves into the luke water for a while to soften the leaves.
    Add in basil, mint leaves, ginger, peanuts, toasted sesame seeds, green tea bag ( removed tea bag) and
    pour in the luke water with tea leaves and blend the mixture until everything becomes paste. Add salt
    and pepper powder to taste. Pour it out into a bowl and set aside.

    To serve, get ready a bowl of hot water and add in 2 - 3 teaspoons soup paste, stir mix well and its
    ready to serve.


    Method    :

    Stir-fry dice long bean, dice potato, chinese spinach, potato leaf separately by adding salt to taste and
    place each dish into separated bowls.

    To serve, ladle a scoop of white or brown rice into a wide bowl or plate. Top and arrange vegetables
    surrounding the rice and serve with a bowl of green tea.

    Enjoy!!!

Vegetarian Thunder Tea ( Vegetarian Lui Cha)

Indonesian Layer Cake ( Kueh Lapis)

This Layer Cake is my four thousand gold favorite snack. I know why, they love the peeling part of the cake while eating it. Somehow, i noticed this cake is nice to be eaten in small pieces. Not only them, perhaps I believe no one can refrain from the aromatic and rich in flavor dessert like this. It definitely stands for a very important part during tea time. It needs a lot of time and patience to do this therefore it is not a ordinary cake. This time i was a bit rush therefore I'm using 2 baking trays to make this instead of one, or else you would be able to see more layers. Tell you what this picture that you are seeing right now, actually the cake are all gone, my daughters gobbled all at the same day. They just can't stop eating it. Try it out yourself and you will know!


Indonesian Layer Cake ( Kueh Lapis)

   Ingredients    :

   220 g  castor sugar

   360 g  unsalted butter, soften

   110 g  all purpose flour, sifted 

   16       egg yolks

   6         egg whites

   2         teaspoon five spice powder

   2         teaspoon rum or brandy

   2         teaspoon condensed milk

   1         teaspoon vanilla essence

   1/2      teaspoon baking powder

   extra butter to grease the baking tray

    Method    :

    On high, beat egg whites, castor sugar and vanilla until soft / stiff peaks. 

    Add butter, condense milk and egg yolks in 3 - 4 separate batches until glossy and thick.

    Fold in five spice powder, flour, baking powder and rum/brandy 3 - 4 separate batches. Mix well.

    Scoop out about 1/2 cup of the cake batter and spread it on a grease baking tray evenly all over even

    the edge.

     Preheat oven and select to grill function and grill cake batter, layer by layer until cake batter is done.
     When the cake is ready, leave the cake in the oven at 330F for about 5 minutes.

     Enjoy!!! 

    

   

   

Indonesian Layer Cake ( Kueh Lapis)

Red Bean Soup Dessert

Red Bean Soup is a very popular and tasty dessert in Chinese cultural. It can be cook just by itself or add with different kind of nuts, glutinous rice dumplings or added with some coconut milk but i still prefer the plain version kind of original taste. It can be serve with hot or cold and yet it is still very tasty. The leftover Red Bean Soup can be filled with plastic bags to make popsicle or ice cream. From young I already have admired this dessert very much. This dessert is commonly found in most of the chinese restaurants. I always believed this special and yet easy to cook dessert will make me and everyone happy. I remember when i was a small girl my elder sister will boil this on special occasions like Chinese New Year. Of course we not only cook once a year, i can say eventually i will eat this every month. Don't forget beans are very nutritious, good for red blood cells and it can help to lower the cholesterol too. Thinking of it makes me crave for it now. Let me ransack through my pantry now, hoping I have red beans. LOL

Red Bean Soup Dessert

   Ingredients    :

   11/2       cup red bean, soak for 2 hours or more

   2            pieces mandarin citrus peel ( chan pei)

   1            cup sugar or chinese rock sugar

   5 - 6       cups water

   3             pieces screwpine leaves ( pandan leaves) 

   1             tablespoon glutinous rice

    Method    :

    Soak red beans the night before or at least 2 hours to make it soften. 

    When the water comes to a rolling boil, add in the red bean and mandarin citrus peel ( chan pei). Let

     it boil on high for about 10 - 15 minutes. Adjust the heat medium to low and let it to boil for 45 

     minutes. At this time add rock sugar and screwpine leaves and let it boil until the beans has soften or 

     open. If the red bean soup is too thick add some water. Adjust taste if needed.

    Enjoy!!! 

   

Red Bean Soup Dessert

Prawn Fritters ( Cucur Udang)

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Prawn Fritters ( Cucur Udang)