Saturday, October 31, 2009

Cheesey Spaghetti

Blogging through some popular sights gave me a craze for something cheesy, I decided to make an Italian dish, which normally apply lots and lots of cheese. Being Italian it must be either,
spaghetti or macaroni . The kids picked spaghetti ( you know ! kids are decisions makers these days because they are the ones who either eat or don't. Healthwise I chose seafood for my dish which include prawns, squids and lean chicken breast, instead of the usual ham, bacon,salami and pepperoni.

Tuesday, October 27, 2009

Fresh Lime Slushie

Fresh lime from our backyard.

Sunday, October 25, 2009

Pie Tee

Pie Tee Shells

120g plain flour
120g rice flour
2 eggs, lightly beaten, 375 ml water
1/2 tsp salt
1/4 tsp pepper
oil for deep frying
1 pie tee mould

1.Sift flour into mixing bowl, mix eggs and water until a smooth batter is form. Add salt and pepper, mix well and strain the batter.

2.Heat up oil for deep frying. Heat Pie Tee mould in hot oil.Dip mould in batter then immerse mould in hot oil.Deep fry until shell gets a litter brown and can remove from the mould. Continue to fry until golden brown.

Pie Tee Filling

Ingredients A
1 can Tuna
Lettuce (sliced)
1/4 tsp pepper
for extra coloring add carrots & nibblets of corn

Ingredient B
4 tbsp oil
50g dry prawn, 250g fresh prawn or chicken meat
2 tbsp chopped garlic
750g fine shredded yam bean (sengkuang)
5 dry mushroom (soak and sliced)

1 tsp chicken stock
1/2 tsp pepper
1/2 tsp salt
1. Heat up oil, fry garlic, dry prawn and fresh prawn till fragrant. Add the rest stir fry until aromatic. Add seasoning and cook until vegetable are soft and gravy is dry.
2. To serve: Fill Pie Tee shell with filling.

If you are an inpatient person, I would 't recommend, making the "Pie Tee shell" yourself (really needs a lot of time and patient!)

Saturday, October 24, 2009

Fish Paste (Yee Wat)

Being a working mum, saturday is always a "day" for something creative in the kitchen. This weekend I decided to make some "Yee Wat"(fish paste) Meehoon. Normally Spanish mackerel is the best for fish paste but I decided to use "Tau Fu" fish which is consider the best alternative.

I have tried a couple of times before, the results were 6/10. The family commended that is too rubbery! Kelvin said is quite similar to my eraser. I still need to perfect this art of making proper "Yee Wat". Anybody have any good advice?

Monday, October 19, 2009

Green Apple with Preserved Plum (Granny Smith Apple Juice)

Have you got green apple in your fridge? Why don't you try out this recipe. Its so so exotic"

BLEND - served 5-8 persons
5 Green Apples + 200g Ice cube + 1/2cup sugar syrup + 3 cups of cold water + 3 Preserved plum (Ham moi - pitted) = Exoitc juice

Curry Laksa

Recipe - Quick and easy Curry Laksa Gravy

Ingredient A
1 packet of Curry Laksa Paste (Tean's Gourmet Brand) - easily available from supermarket
2 liter water
50g dry prawn (udang kering)
15 pcs fried tau fu (Tau Fu Pok)

Ingredient B
2 tbs fish sauce
250 ml thick coconut milk (from 1-2 coconut)
2 tbs chicken stock

Ingredient C
1 packet fresh yellow noodle (Mee) or dry vermicelli noodle (Mi Hoon)
Bean sprout (Tau kei)
Fish ball or fish cake or any seafood (cooked)
Chicken - cooked & slices
3 Eggs (Fried Egg -slices or hard boil egg)

Mathod :
1. Make Curry Laksa gravy. Mix 1 packet of Curry Laksa Paste, fried Tau fu and dry prawn in 2.5 liter water bring to boil for 8-10 minutes. Mix all ingredient B to a quick boil and switch to low fire.

2. Boil water and Cook noodle for 2-3 minutes until it is completely cooked. Bean sprout (Tau Kei) bring to boil for 1 minutes.

3. Divide noodle and bean sprout into portion and put in big bowls. Add slices of cooked meat or seafood and fried egg on each bowl of noodle.

4. Pour hot curry laksa cravy into the bowl of noodle and serve hot.

Thursday, October 15, 2009

Nasi Lemak


Ingredient - A
2 cups uncooked rice, rinsed and drained
1 3/4 cups water
1 cup coconut cream
3 slice fresh pandan leave
1 teaspoon salt to taste

SAMBAL (Chili Paste)
Ingredient - B
2 fresh tomato
6 shallots
15 dried red chili
1 (1/2 inch) piece fresh ginger
1 tablespoon shrimp paste
1 tablespoon white sugar

Ingredient C
1 cup tamarind juice
1 tablespoon vegetable oil 2 big onion - slice
100g anchovies (Ikan bilis)
salt to taste

3 eggs - hard boil
1 Cucumber - slice
200 g anchovies (ikan bilis) - (fried with oil)
100g peanut

1.Put all ingredient A and cook rice into the rice cooker.
2.Put all ingredient B and blend.
3.Ingredient C. Heat vegetable oil in a large skillet over medium-high heat. Cook and stir sambal (chili paste) until fragrant. Stir in sugar, tamarind juice, and salt, then toss in onion and ikan bilis (anchovies). Serve over the hot rice.

Tuesday, October 13, 2009

Banana Slushie

What's for dessert today? My Yanie's favourite, she immediately rushed over, got a tin of Lychee hopping to make Lychee slushie... But I suggested we have blend ice with banana instead,

Everybody was surprised and said they have never heard of such juice before. So, I gave it a try and what a surprise! Everyone seem to like the taste. It's so refreshing. Why not try it yourself?

Banana is so cheap and full of potassium...........

I'm pretty sure you will love it !!!!!

Banana + Ice cube + sugar syrup + a cup of water (not too much) = Banana Slushie

Char Siu

After having pot luck in my sister's house last month, my son is craving for more "Char Siu" (BBQ Pork). So, tonight I decided to cook this dish for dinner. Easy to make. Just buy Lee Kum Kee " Sauce Char Siu", easily available from most supermarkets.

1 kg pork (belly pork)
120g sauce char siu (Lee Kim Kee brand)
1 tsp sesame oil
1.Marinade for 1 -2 hours.
2.Put all ingredient into 'wok' and cook in low fire for half hour. (If too dry , add 2 tbs of water)
3. Turn the pork every 5-8 minutes till cook.

Durian Cake

A few days ago,I was given a lot of durian by my sister-in-law.It was really yummy and creammy.We can't finish all the durian, so I have an idea of making durian sponge cake.Its been ages, since I bake a sponge cake! So, hopefully this may turn out well.
So,I drove to Pelagi Cake shop in Luyang for ingredients.
The durian sponge cake turn out great beyond my expectations. But to me it's still not soft enough, so I won't post the recipe this time till I get it perfectly right.

Saturday, October 10, 2009

Steam Banana

Ingredients: A
400g Banana (mashed)
1 cup thick coconut milk
1 cup flour
2 cup custard flour
1 cup brown Sugar

Some Banana leave

1. Cut banana leave and boil for 5 minutes to soften the leave.
2. Mix all ingredients A well.
3. Place 2 tbs spoon full on banana leave and fold .
4. Steam for 10-15 minutes.

Banana Cake

350 g Self Raising Flour
250 g Butter
200g -230 g Castor Sugar
4 Eggs (Medium Size)
400g Banana (Pisang Raja - mashed)
1 tsp salt
1 tbs vanilla essence
1 tbs orange or lemon skin ( sliced into thin pieces )

1. Preheat oven to 180 C
2. Cream butter,sugar, vanilla and orange until fluffy and creamy/smooth.
3. Slowy add eggs one at a time and mix well.
4. Add mashed banana alternatively with flour. FOLD THE MIXTURE.
5. Bake for 35-40 minutes.

Thursday, October 8, 2009

Pineapple Tart

My whole family loves pineapple tarts. Since I'm a bit lazy this time all ingredients are bought ready made (flour & jam) for fast & easy way. I promise that next time i will cook my own pineapple jam (which can take hours) and pastry for my next recipe.

Recipe - Modify


1.Pineapple flour mix - 250g
2.1 eggs
3.Butter - 250g
4.Pineapple jam - 250g
5. 1 egg for greasing.

1. Cream butter in mixture till creamy.
2. Fold in pineapple flour.
3.Wrap the flour mix with filling and shape.
4. Grease with egg and bake for 25-35minutes of 180'C.

Wednesday, October 7, 2009

Steam Rabbit Bun (Tau Yung Pau)

Today is our 19th wedding anniversary and i took a day off from work. This morning was raining heavily the whole day so there is not much activity to do. It's been awhile since I've made any pau so today, I decided to make some which i saw on the television last night. Came out successfully and look cute too......


500g Pau Flour
50g Sugar + 250g Water (1 1/4 CUP)
40g Sortening
6g Instant Yeast

250g Tau Yung (GREEN BEAN PASTE)
50g Kua Chi ( MELON SEED)

1.Place all ingredients A into the mixing bowl and kneed mix for 10 minutes.
2. Divide 30g each and rest for 10 minutes.
3. Divide filling into 15g each.
4. Wrap the dough with filling and shape the rabbit's ear and tail.
5. Rest for another 35min before steam.
6. Steam for 15-20 minutes.

Friday, October 2, 2009

Cucumber Lime Juice

After a long hot day, I have decided to make this refreshing drink for my family. I got the idea from a food fair some time ago in Kuala Lumpur. The juice is cooling and refreshing, it is good for children as well! especially children who does not like to eat the cucumber. :)