Saturday, 11 October 2014

Easy Tomato Soup with Eggs


6 tomatoes, cut into 4 each
2 chicken cubes or 1 litre chicken broth
2 eggs, slightly beaten
6 cups of water

  1. Get a big pot. The pour the water, add chicken cubes and tomatoes, bring it to boil.
  2. While waiting the soup boil, using spatula to break the tomato.
  3. Then, add the beaten egg and slowly stir it.
  4. Taste it and serve it in a bowl.
  5. Chopped some fresh Chinese celery for final touch.

Fried Quail with Sambal Dipping Sauce

Fried Marinated Quail ingredients:
1 tsp turmeric powder
Pinch of salt
Oil to fry the Quail

Sambal Dipping  Sauce ingredient:

4 shallots, halve
3 clove of garlic, halve
1 stick of lemongrass, thinly slice
10 dried chilies, deseeded
1 cup of water
Oil, to make paste
Cucumber, for final touch

  1. Mux turmeric and salt and fry the quail with small fire until its cooked.
  2. Blended the shallot, garlic, lemongrass, dried chilies and oil to make a paste.
  3. Get a small flat pan and stir fried the blended ingredients.
  4. Add sugar, some water and let it dry a bit before serving. 
  5. Slice some cucumber to compliment the sambal dipping

Thursday, 9 October 2014

Pan Mee Tom Yam Laksa with Shreaded Fried Chicken


2 pieces of dried pan mee
3 tbsp tomyam paste
4 cups water
200ml coconut milk
4 kaffir lemon leaves
200gm chicken meat
1 tsp turmeric powder
salt to taste
Oil, to fried the chicken
cucumber, make it thinly long slice
Bird eye chilies, thinly slice
Chives, thinly slice

  1. Prepare your dried pan mee as per instruction.
  2. Add water and tomyam paste into cooking pot and let it to boil.
  3. Add kaffir lime leaves and coconut milk, slowly stir it and slow down the fire.
  4. Mix turmeric powder and a pinch of salt to chicken, then fried it. 
  5. When the chicken cool down, you may use fork or your hand to shreaded it.
  6. Put the cooked pan mee in bowl and pour the tomyam laksa soup into the bowl
  7. Garnish with slices fish ball, slices of cucumber, shreaded chicken and slices of bird eye chili
  8. Add some Asian fried shallot and chopped chives for final touch. 

Wednesday, 8 October 2014

Fragrant Mussels in Coconut and Lemongrass Broth


4 shallot
2 cloves garlic
2 stalks lemongrass
2 long red chilies
1/4 teaspoon ground turmeric
1/3 cup vegetable oil
2 x 1 tablespoon block palm sugar
2 tablesppon fish sauce
2/3 cup apple cider vinegar*
8 kaffir lime leaves
2 kg pot-ready black mussels**
400g can light coconut cream
1.2 cup Thai basil or coriander leaves
Fried Asian shallot

*In original recipe, they are using 330ml Asian beer. But in here, I change it to apple cider vinegar and mix with the water as a substitute ingredient. This is because I am making a halal based meal and this apple cider vinegar have the closest taste with beer in terms of the sweetness and smell and the most important is, its halal.

**I didn't find black mussels, so I choose blueshell mussle from AEON. We in Malaysia do have local mussels, but I prefer imported one since the size if bigger and taste better.

  1. Peel shallot and garlic, then cut into half. Cut the white part of the lemongrass and roughly chop. Cut chillies in half lenghwise  and roughly chop. Using food processor, process shallot, garlic, lemongrass, chillies, turmeric and oil to paste.
  2. Transfer paste to a large saucepan and place over medium heat. Cook, stirring continuously, for 8 minutes or until fragrant. Add palm sugar and fish sauce, and stir for 2 minutes or until sugar dissolves. Add apple cider vinegar, water and lime leaves, and bring to the boil. Add mussels and cover the pan with a lid. Cook, shaking the pan occasionally, for 5 minutes or until mussels open.
  3. Using a slotted spoon or tongs, divide opened mussels among bowls; cook any unopened mussels in the broth for a few more minutes or until they open, then add to bowls. Add coconut cream to the broth and bring to a simmer. Ladle broth over mussels and scatter with Thai basil leaves and fried shallots. Serve mussels immediately with lime cheeks.
Recipe by Sophia Young, a food editor for Masterchef Magazine, Australia

Tuesday, 7 October 2014

Fried Penne Rigate with Crab Meat

Hi all, this is not Italian (I guess). But I love to cook Italian pasta with Asian twist. I woke up a bit late this morning and just simply throw whatever I can grab from my fridge. So, here we go, a Fried Penne Rigate with Crab Meat for my today's lunch box. 


3 handful of Penne Rigate

1 handful of crab meat
1 handful of chives
2 handful of chopped cabbage
3 or 4 cloves of garlic, crush it
2 tbsp of olive oil
1 egg
Salt, to taste
Water (optional)

  1. Prepare your Penne Rigate as per instruction on the pack.
  2. Use a flat cooking pan , add the olive oil and heat it.
  3. Add the egg and do it like a scrabble egg and add the garlic.
  4. Add the cabbage and crab meat. If its too dry, add a little bit of water
  5. Add the ready cooked Penne Rigate and mix all the ingredients together (I slow down the fire at this time)
  6. Add the handful of chives (optionally u can us scallion, but I don't really like the smell in my fried pasta) and your meal is ready to be serve. 
Personally, I love the smell of garlic in this fried pasta. You may add mussel or prawn if you have it in your fridge.

Bon appetite !

Homemade Ramyun Kimchi (Kimchi Noodle)

Hi everyone, it has been awhile since the last time I posted an entry in this cooking blog. But not too worries, my courage to write has came back to me and I will share more mouth salivating recipes for you all onward.

I had my dinner last 2 weeks in a Korean restaurant nearby my home and it cost me about RM50 for 2 person. Anyway, I discovered that this noodle is something that I can easily make from home and here is my way of Homemade Ramyun Kimchi.


2 packs of Kimchi based instant noodle
A handful of scallion or maybe chives
4 frankfurter sticks
4 crab sticks
300gm chicken breast (slices it)
1 egg (slightly beaten)
4 tbsp kimchi

  1. Prepare your instant noodle as per instruction behind the pack (only the noodle okay)
  2. In the same time,  use steamer to cook your sausages and crab stick, the cut it into slices. 
  3. Use a large flat pan, add 4 cups of water, pour the soup powder (from instant noodle pack), add the chicken and bring it all to boil (or until the chicken is cook). 
  4. Add 3 to 4 tbsp of kimchi and taste. You may add more if you have more budget (Kimchi is expensive in Malaysia okay).
  5. Then, turn off the fire. Put the ready-soften noodle at the centre part of you large flat pan, and place the steamed crab sticks and slices sausages around the noodle and sprinkle the scallion/chives (as in photo). 
  6. You may add egg (optionally) and let the egg cook in the hot kimchi soup. 
  7. Add more kimchi for final touch and nah! You Ramyun Kimchi is ready to be served.