Will Be Back Soon..

Thank you for visiting my Blog. I have been busy of late and have not been updating my Blog.

Will be back once I have the time......... Happy browsing for those Recipes that you like and enjoy a good meal at home....

See you soon..

Gulai Assam Pedas

This is one of the nyonya sour-spicy curry fish and my grandmother called it Gulai Assam Pedas. A healthy curry with no oil added. I remembered when we were small, we would request for blanched vermicelli to eat with the curry soup and it taste so good, an alternative of "Assam Laksa". The important ingredient in this curry is the aromatic herb called "daun kesum", the fresh green leaves that is seen in the photo. The taste of this curry or gulai is a little sour and spicy and it is real appetizing, yummy!

All you need:

• 1/2 kg small fish - ikan selar
• 2 sprig of daun kesum
• 10 shallots
  
• 6 red chilly
• 2 cm size galangal (lengkuas)
• 4 lemon grass
• 2 cm size dried shrimp paste (belacan)
  
• 2 Tbs tamarind juice
• salt to taste
  

Simple Process :

1. Ground the chilly, shallots, galangal, lemon grass into a paste
2. Put 1 litre of water in a pot and add the daun kesum, grounded paste and put to boil over medium heat
3. Once the soup smells aromatic, add in the tamarind juice, salt to taste, add in the fish
4. Boil over low heat till fish is cooked. If you wish to increase the sourness, just add in extra tamarind juice.

Wow! Super Appetizing, Enjoy your Meal!

Herbal Tau Pau (BeanCurd Roll)

This is a beautiful dish and we all love tau pau. Tau Pau or Beancurd Roll is very nutritious and I have this newly created simple recipe to go with steamed rice. The gravy are made up of boiled dongqui, red dates, dried longan, wolfberries and chinese mushroom. Wow, the extracts are very aromatic especially the dongqui (tongkui). Dongqui is a type of roots which is sweet and pungent and it helps in revitalising energy in our body, the chinese called it "blood tonic".

Lightly pan fried the Tau Pau before adding in the "tonic" gravy

All you Need:

• a packet of beancurd roll - obtainable from Vegetarian grocery stall
• 3 pcs dongqui
  
• 10 red dates
• 20 dried longan
• some wolfberries
• 4 chinese mushroom - soaked and cut into slices

Simple Process :

1. Lightly pan-fried the tau pau / beancurd roll till golden brown
2. Boil 1/2 cup water with dongqui, red dates, dried longan, wolfberries and mushroom over low heat till all the ingredients has soften
3. Pour the gravy and the boiled ingredients over the pan-fried beancurd roll
4. Ready to Serve with warm rice

Enjoy the great taste of the herbal tonic

Hand Made Chai Pau

This is another of my hubby's contribution. Great attempt and he successfully make dozens of delicious Pau for all of us. Hand made Pau taste so great as compared to machine made ones. It taste real good and the Pau is not sticky, unlike those "machine made" Pau. The filling of the Pau is made up of fried vegetables - shredded carrots and yambean aka bangkuang fried with lots of garlic.. Wow! Worth his effort as we enjoyed it very very much! Thanks Daddy... :))



All you need :

500 gms of plain flour
100 gms of shortening
1 Tbs sugar
1/2 tsp salt
1 Tbs instant yeast
1 cup warm water


The Process :

• Sieve flour into large bowl, add salt
  
• Mix warm water, sugar and instant yeast together in a bowl and rest for 5 mins
• Next pour the mixture into the flour and mix it together
• Add in the shortening and start to knead till it becomes a non stick dough
• Next, rest the dough for 1 hour to double the size, cover with a cloth
  
• Once the dough has doubled, re-knead it for 10 minutes
• Roll the dough into lengthwise and cut into 40gms per piece size
• Flatten it with a rolling pin then fill it with the filling of your choice
  
• Shape it and lastly steam it for 15 mins and ready to serve
  

Have Fun and Enjoy Trying...

Spicy Beancurd Roll

Look at this plate of yummy spicy beancurd roll. We just love this beancurd roll, it taste good and nutritious. It is made up of layers of thick soft beancurd skin and it is tender when it is not cooked. What I did was pan fried it before serving with this wonderful sauce of mine.

The sauce are made up of grounded fresh chilly, chopped ginger and onions, some fermented soya beans and to your taste tamarind juice. Wow! it is very appetizing and goes well with hot steamed rice.

Simple and Delicious....

All you need :

• 3 fresh chilly - pounded
• 1 chopped onion
• 1 thumbsize young ginger
• 1 Tbs fermented soya bean
• 2 Tbs tamarind juice
• a little sugar to taste

Simple Process :
1. Saute the the pounded chilly, chopped onion, ginger, fermented soya beans till fragrant
2. Add in the tamarind juice, a little sugar and bring to boil
3. Pour it over the lightly fried beancurd roll
4. Serve hot with steamed rice

Have a Healthy and Happy Meal!

Steamed Fish Cutlet

This is a piece of very fresh fish cutlet (ikan kurau) which cost me less than $15. it is meaty and sweet and I had it steamed with lots of chopped garlic and ginger and chinese cooking wine.... Emmmm, it is yummy! Cooking it at home means able to control the amount of oil used thus eat healthy. To keep the meat tender, just put in a ready steamer and steam for 15 mins and serve hot... Garnished with chopped spring onion.

Simple and healthy way of cooking....

Enjoy a happy and healthy meal at home..

Penang Law Mee (Noodle)

Wow...I am so happy to taste my own home made Penang Law Mee. A truly Penang delicacy which I missed very much. With a little exploration based on taste and remembering the beautiful aroma of the thick gravy and the braised meat and eggs, I can proudly say "I am almost there"... :)) Yummy and delicious!

All you need :

• 400gms lean meat
• 2 eggs - whisked
  
• 4 hard boiled eggs
  
• 1 kg prawn shells (keep the prawns and use the shells)
  
• 2 cloves of garlic
• 2 Tbs dark soy sauce
• 2 tsp 5-spice powder
• 5 Tbs tapioca flour

Simple Process:

• Marinate the lean meat with dark soy sauce, salt and pepper for 2 hours before cooking

• Braised the marinated meat over low fire with garlic and 5 spice powder added in together with 1 litre water over low heat for 1.5 hours or till meat is tender. Also, add in the hard boiled eggs to braised together.

• Stir fry the prawn shell till shell turns red and boil it with 500 ml water for 20 minutes to extract the prawn stock. Separate the shells and the stock by sieve.
  

• Set aside the cooked braised meat and eggs, use the meat stock to mix with the prawn stock

• Bring the two stocks to a boil, stir in the tapioca flour to thicken the gravy for the noodles

• Lastly, drip in the whisked egg into the thicken gravy and off the heat

• Blanched the Noodle, beansprout and garnished it with the pieces of braised dark soy meat and eggs

• Pour the thick gravy over the garnished noodle and serve with fried shallots
  

Enjoy a good home made Penang Law Mee...