- Heat the pot with olive oil
- Fry the onions till translucent
- Add in garlic, fry till fragrant
- Add in carrots and celeries, fry till its soft
- Add in the chopped mushrooms
- While cooking, boil the spaghetti per the instructions
- Cook thru the mushrooms and add in the Prego sauce
- Stir it and add in dried thyme, oregano and the sugar to taste
- Once done, dish out and serve with your spaghetti
Monday, December 26, 2011
Wednesday, December 21, 2011
- Using meat mallet, gently pound fillets between sheets of plastic wrap until about 1cm thick.
- Boil whole potatoes until almost tender, cool 20 minutes; grate coarsely. In large bowl combine potato, onion, and egg.
- Coat large frying pan with cooking oil, cook chicken until browned and tender. Top with potato mixture; cook under hot grill until potato is browned.
Friday, September 30, 2011
What’s good about this curry mee is their home made chili paste. It’s something that you shouldn’t miss it! It’s hot and it’s like numb your tongue without realizing it. So, you can imagine how spicy it is…
Wednesday, September 28, 2011
Saturday, September 24, 2011
- Marinate the meat for about 20 minutes
- While marinating, cut those ingredients per what mentioned above
- Heat the wok with 2 to 3 tablespoon of oil
- Fragrant the garlic, and add in the marinated meat and stir fry
- Stir fry for few minutes, and add in the rest of the ingredients
- Continue to stir fry and also add in about 3 to 4 tablespoon of water
- Simmer the meat with high flame for about 2 minutes
- What says more… dish out and serve with a bowl of steam rice
Wednesday, September 21, 2011
- Cut the deboned chicken thighs into 1cm cube size
- Marinate with those sauces for about 20 minutes
- While marinating, cut the remaining ingredients into cube form, ie. Capsicum, onion, chili padi
- Heat on the wok with 2 to 3 table of oil
- Fragrant the garlic till the aroma fills up your kitchen
- Add in the marinated chicken into the wok… do not stir not flip it over
- Once its half cooked, flip it over and cover with wok lid
- The steps of covering the wok it has to take on a few times, and also stir fry the chicken
- Stir fry till the chicken are thoroughly cooked thru, add in the rest of the ingredients, eg capsicum, onions and chili padi
- Stir fry it till it coated with the sauces and dish out
Monday, August 1, 2011
It was something that am running out of idea what to cook for a week day dinner… a week day dinner is always rushing for time, especially you know you have a special program to catch at 8pm. Gosh, that was the time you were like super woman, chopping, cutting your food in extreme mode, aka FAST mode. Of course, without kiddos around, you could actually get your other half to wash all the mess. In fact, such tips better omit from the post, not that I wanna brain wash the readers, but at times sharing such tips it’s something feeling good too.
2 chicken thighs
Teriyaki Marinade sauce
• Marinade the chicken for about 20 to 30 minutes
• Heat on your non-stick frying pan with a tablespoon of oil
• Pan fry both side of the chicken for about 10 to 15 minutes
• Once cooked, dish out, best to serve with steam rice
Friday, July 29, 2011
Whenever I feel my body is heaty, I’ll either drink lots of Chinese herbal drink or make myself Salted Egg Minced Meat Porridge. Honestly, it does help in terms of cooling the heat, and secondly it’s always delicious.
After all, ingredients are easy to find and it’s always cheap to make for 2 persons at home.
1 cup of rice
4-5 cups of water
1 salted egg
200 to 250 gram of minced meat
- Briefly rinse the rice with running water.
- Boil 4 cups of water in high flame.
- Then put in the rice in the boil water, and boil.
- Once rice turn thicker, briefly stir so that it will not get stick at the pot
- Before dish out, add in salted egg. Salted egg has to be mashed into small pieces.
- Add in minced meat. Tips – if you like the meat to be a bit flavoury, you can add salt and pepper to taste or a dish of sesame oil. However, I leave it as it is, I like the taste as it is.
- Once cooked, dish out and garnish with spring onions or ginger slice.
Tuesday, July 26, 2011
Not sure anyone has come across this dish… but this is definitely something that we like. One of mom’s best dish and it’s something that we will surely have extra bowl of rice.
Tried to cook this couple of times, and many times I failed and it just can’t match into what mom has been cooking for us. The taste is either out of the original or it’s either too sweet or too salty, or too much sauce.
I wonder when will I be success and cook this like what mom did.
A never give up attitude could actually make things happen. Just like many famous speakers tell us, practice make perfect. True enough, I cook this dish many times, till I myself raise the white flag.
Ingredients are simple… for 2 persons at home; you can just follow the ratio below.
2 chicken thighs, chopped.
1 medium capsicum, 1 medium tomato, 6 red chili padi (if you can’t take too spicy food, reduce the chili). Chop tomato in wedge form, random cut the capsicum and also use the chopper slightly press on the chili. This is to help to press out the chili aroma, and the spiciness.
Half tablespoon of fermented bean paste is needed.
I always like to put lots of lots of garlic in my dishes, hence, this is nothing different too. In fact, I’ve put about a tablespoon of chopped garlic.
Once gather all these ingredients… here the simple steps.
1. Heat the wok with about 5 tablespoon of oil. Coated the wok with the oil and turn it into high flame to heat the wok.
2. Throw in the garlic in the wok, light stir it.
3. Add the half tablespoon of fermented bean paste into the wok, stir it till fragrant.
4. Then, add in the chicken. I did not marinate the chicken but I add in about 1 teaspoon of dark soya sauce. It doesn’t really pull out the taste but it’s more of colouring.
5. When you put those chickens in the hot wok, please do not stir it, just leave it in the wok for awhile.
6. For about 1 minute, turn the chicken over the other side.
7. Keep stir frying and on and off keep the lid open and close. This process will help to cook the chicken thoroughly.
8. Once done, add in the chili padi into the chicken and stir fry for 1 minute.
9. Then after add in the capsicums, tomatoes.
10. Add in salt to taste, and dish out once it’s cooked.
Wednesday, July 20, 2011
Since settled down here, I have not been honestly adventurous enough to explore more food in the island. Not that am finding excuse but honestly, I am so lost that I do not know how to manage my own time to certain extend. I could barely split myself into this and that. When am too free, I have all the time in the world, but my mind isn’t functioning. In fact, what’s going on, uh?
Actually I have plenty of ideas in my mind and I wish I have the capability to do it… things like cook all the food that I’ve been reading from the web, invite friends and family to my small hut for a simple gathering, reading some books, etc… but some how, it’s just didn’t get it working. Apart from now that am grumbling over it, whatelse have been done then?
Oh yes, I’ve been cooking simple food for the 2 of us… how simple would it be with Fried Yee Mee?! Mom’s version is always sumptuous and ‘luxury’ to me. Why would I said that, you could always see something like octopus, fish fillet, pork fillet, prawns, vegetables, and others ingredients.
Where else, mine was simplified compared to mom. At least, I could feed the man at home with satisfactory grin. Isn’t that satisfying for the cook?
250g Prawns (medium)
500g Vegetables (Choy Sum)
250g Pork Fillet
2 Yee Mee
4 Tablespoon Oyster Sauce (2 tablespoon for marinate)
3 Tablespoon Dark Soya Sauce (1 tablespoon for marinate)
3 Tablespoon Light Soya Sauce (1 tablespoon for marinate)
1 Teaspoon Sugar
- First marinade the pork fillet with oyster sauce, dark soya sauce, light soya sauce & sugar for 30minutes.
- Boil water to cook the Yee Mee till al dente, then set aside. 2 to 3 tablespoon of vegetable oil on cooked Yee Mee, to avoid sticking together.
- Lightly beat egg and set aside.
- 2 tablespoon of oil to heat fry pan.
- Pan fry lightly beaten egg till cooked and dish out.
- Cut the egg into stripe and set aside.
- Heat up the wok with 5 table spoon of vegetable oil.
- 1 tablespoon of garlic, heat up and fry.
- Add in the marinated pork fillet and prawns, then add in the cooked Yee Mee.
- Stir fry and add in the sauces.
- Dish out and sprinkle with the egg stripe.
Thursday, June 23, 2011
I know not many have that habit anymore and I know many will tell you that writing diary is waste of time! But have you ever thought of putting up your thoughts in Facebook or Twitter is always another form of writing your thoughts? What people says caption in your Facebook wall…
I used to have that habit… but along the years, growing with the technology, I have dropped that habit long long time ago. But nowadays you don’t have to have a physical diary to pen down your day to day happenings or your thoughts too! That’s why we have this thing call BLOG! JOURNAL!
For a start writing of this blog is more of having fun, releasing stress from work, and also the fun of making money. Though this money cannot make as much as your full time job, but, it does help me along the way; at least it helps me to reduce the working stress in those days.
Right now, making money from here is secondary… what’s important is to pen down what you have gone thru, what you’ve created for the recipes, and what you plan to say it out from your heart. And also, a network to know more people, and to learn from their knowledge and experiences in life.
For this post, I have to pen down what I have tried for the past few weeks and also to share with my family and friends if they ever swing by down here.
Well… comfort food, who doesn’t love it… comfort food to me means easy to make, easy to cook, and also it always makes your belly warmth and feel loved.
2 large onions (sliced thin, in ring form)
2 tablespoon of oyster sauce
1 tablespoon of dark soya sauce
½ tablespoon of light soya sauce
1 tablespoon of sugar
½ tablespoon of corn flour
1. Marinate the chicken with all the sauces, marinate for about 30minutes
2. Heat the wok with 5 tablespoon of oil
3. Sauté the onion rings till it soft and translucent then dish out
4. If the wok still has the balance of oil, then add in the chicken otherwise, add 2 tablespoon of oil
5. Add the chicken and sauté it for few minutes and cover with lids
6. About 1 to 2 minutes, remove the lid and add in the onions that dished out earlier
7. Keep stir fry the chicken and the onions
8. Cover the lids every now and then
9. Add about 5 to 6 tablespoon of water for simmering, oops... and season with salt to taste
10. Cook thru the chicken then dish out
11. Best to serve with steam rice
Monday, June 20, 2011
Many will says, who cares, just go out and grab something to eat, or pack some food outside and eat at home. Or some even suggest, why worry, buy Ramly Burger, that will solve all the problems.
Well well well well… which category did you fall under? Neither the above was mentioned? Or like me get something from Cold Storage and baked on your own.
Victoria Crest. Victoria Crest is a Malaysian company that specializes in the production of high-quality Halal meat products. They are using quality spices and ingredients and consisting primarily of British-style foods, their products are all made from original recipes. Without second thought I bought Chicken & Mushroom Pie for a try. Well, it’s definitely not cheap, more of buying an experience (sauce from Victoria Crest website).
Ok, here’s the instruction –
For best results cook from frozen. Place pies with foil base on baking tray in a preheated oven at 190ºC (Gas Mark 5) for 15 minutes then reduce temperature to 170ºC (Gas Mark 3) and bake for another 35 to 46 minutes or until golden brown.
Brush before with milk or beaten egg to aid browning. Times will vary according to oven.
Carefully remove from foil base and serve hot.