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.

Fresh Lime Slushie

Fresh lime from our backyard.

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

Method

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

or

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)

seasoning

1 tsp chicken stock

1/2 tsp pepper

1/2 tsp salt

Method

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!)

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?

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 difference............it 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.

Nasi Lemak

INGREDIENTS

COOK RICE
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

SERVE WITH

3 eggs - hard boil

1 Cucumber - slice

200 g anchovies (ikan bilis) - (fried with oil)

100g peanut

DIRECTIONS
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.