Tuesday, 24 March 2015

Side Dish: Cucumber with Osyter Sauce

1 big cucumber, cut into 4, remove the seed and slice it.
3 garlic, chopped
4 tbsp Oyster Sauce
2 tbsp thick soy sauce / cooking caramel
1 small bowl of corn starch
Roasted sesame for garnishing
2 tbsp Vegetable oil
Pinch of salt
1 cup of water

  1. Heat your wok and add the oil
  2. Saute the garlic, then add the oyster sauce and cooking caramel
  3. Then, add the sliced cucumber
  4. Add water, you can add more water if it is too dry
  5. Add the corn starch and you will see the cucumber, and all ingredient will combine and the sauce is getting thicker.
  6. Serve it and garnish with sprinkle of roasted sesame seeds
  7. Optionally you can chopped some bird eye chili and sprinkle on top of the side dish too if you like it spicy
  8. That's all mate! Lets have a good try okay.

Sunday, 22 March 2015

Penang Assam Laksa (Noodle) - This is so Yummy

Credit for the recipe to Suhara from allrecipe.asia . I did some shortcut by using can fish to speed up the preparation step. 
1 big can Sardine in tomato sauce
6 cups (1.5L) water
3 sprigs polygonum leaves (daun kesum)
2 ginger buds, sliced
4-5 pieces asam keping, (dried tamarind slices)
5 tablespoons (75ml) tamarind juice
600 gms thick rice noodles (laksa noodles)
Salt and sugar to taste
Spice Blend:
10 shallots
2 lemongrass
2.5 in fresh galangal
5 dried chillies, soaked in water, discard seeds
3 fresh red chillies
1 tbsp dried shrimp
1 Knorr fish cube
1/2 fresh pineapple, sliced in small pieces
1 medium cucumber, cut in matchstick slices
2 large red onions, sliced thinly
3 red chillies, sliced
a few sprigs of mint leaves, torn
a few sprigs of polygonum leaves, shredded
  1. Open the sardine can and make the fish flaky together with the tomato sauce.
  2. Add water into the pot with tamarind juice, ginger buds, polygonum, fish and sugar to taste. Bring it to boil.
  3. Blend the spice paste ingredients until fine. Add to the blended stock with the asam keping. 
  4. Simmer for 15 minutes and the soup thickens slightly then add salt to taste.
  5. Blanch the laksa noodles in boiling water, drain and set aside.

To serve: Put some noodles in a bowl and ladle the soup over it. Put a pinch of each garnishing ingredient over the top and serve.

Saturday, 21 March 2015

My Quick & Easy Noodle Soup with Veggies & Chicken

2 garlic, finally chopped
4 cups of chicken broth / knorr chicken cube
1 carrot, halves and thinly slice
1 chicken breast, boil and shredded
200g green leafy vegetable, any kind
Caramel dried fried shallot, for garnishing
Scallion, chopped for garnishing
Salt and pepper for taste

  1. Put the chicken broth and garlic into big pot
  2. Turn on the fire and add the sliced carrot
  3. When the carrot is almost done, add the leafy vegetable
  4. Add the salt and pepper, and taste it
  5. Prepare your noodle as pack instruction
  6. Then serve the noodle in a bowl with the soup
  7. Add the shredded chicken on top
  8. Garnish with scallion and fried shallot

Salted Fish WIth Coconut Milk and Bird Eye Chilies

2 bird eye chili, chopped
2 big red onion, finely chopped
4 garlic, finely chopped
A handful of Chinese parsley, roughly chopped
Salted fish, dip in water
Corn oil
1 bowl of thick coconut milk
1/2 bowl of light coconut milk
1 cup of chicken broth/1 chicken cube
2 eggs
1 red chili for garnising
Salt for taste

  1. Heat your cooking pot & add oil
  2. Add the onion, garlic & chili, keep stirring
  3. Add the chicken broth/cube
  4. Add the thick coconut milk, slow fire
  5. Add the salted fish
  6. Add the light coconut milk
  7. Bring it to boil and add 2 eggs, no more stir coz egg will cook with the heat from the soup. 
  8. Add salt for taste
  9. Sprinkle the parsley and its ready to serve

Thursday, 19 March 2015

Sugar Cookies without Margerine

1 cup oil
1 cup brown sugar
½ cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon baking soda
2 eggs
2 tablespoons cornstarch
2½ cups flour

  1. Preheat oven to 375ºF. Line 2 baking sheets with parchment paper and set aside.
  2. In the bowl of an electric mixer, beat together oil and sugars until smooth and creamy.
  3. Add the vanilla, baking soda, eggs, and cornstarch, beating well to combine after each addition. Add flour and beat until just combined. 
  4. Scoop the dough using a medium cookie scoop (or a heaping tablespoon) onto prepared cookie sheets. Bake for 8 to 9 minutes, until the tops are set. Do not overbake.

Monday, 16 March 2015

My Utimate Crab Meat Fried Rice

300g crab meat
2 tbsp chopped garlic
1 large carrot, shredded
A handful oregano, chopped
2 bird eye chilies, chopped
2 eggs
3 cups of brown rice, ready cooked
Pinch of salt & pepper
2 tbsp olive oil
1. Heat your wok and add the oil
2. Bring in 2 eggs and stir it well
3. Put in garlic & chili until it smells good
4. Add the carrot & next oregano
5. Add the crab meat and stir it well
6. Add some salt and pepper
7. Add the rice and mix it well
8. Once the rice a bit dry, your Crab Meat Fried Rice is ready to be served

Friday, 13 March 2015

Antipasto: Insalata di Granchio Con Crespelle (Crab Salad with Crepe)

I made this for my breakfast. Just try out something new and it turn our really delicious. So, I think you guys should try this delicious appetizer at home too.

The filling:
300g crab meat, substitutely you can use crab sticks/filament
1 big red onion, diced
1 medium size white radish, shredded
4 garlic, chopped
1 small green bell pepper, diced
1 tbsp dried shrimp
2 tbsp olive oil
Salt & pepper

The crepe:
200g wheat flour
1 egg
1/2 tsp soda bicarbonate
Pinch of salt

Making the filling:
  1. Add the olive oil and saute the garlic. Then add the diced onion and the dried shrimp.
  2. After the beautiful smell come out, add the small bell pepper and the white radish
  3. Then add the crab meat and you can add some extra olive oil if the mixture is too dry.
  4. Season with some salt and pepper. Nah! Its ready.
Making the crepe:
  1. Mix all the ingredient and make sure the crepe batter is light and smooth
  2. Heat you non-stick crepe pan and add the butter
  3. Turn the fire to medium heat, and layer the crepe batter on the pan thinly.
  4. Once the bottom side is done, turn the crepe to another side and its ready.
Then, place the ready crepe on a flat surface. Bring the filling to the centre of the crepe and you roll it like Asian spring roll. Voila! Its ready. Your very own Insalata di Granchio Con Crespelle