Long Bean Rice

Monday, April 25, 2011

Another one pot cooking comfort food when you were lazy to dish up a few items on the table. I had tasted this when I was small and after looking thru fellow blogger's post on this, I am tempted to dish this up since I have some long beans left in the fridge. I had made some changes from the recipe where I had use roast pork (siew yoke) and added mushrooms and sausages into the rice. The end result was SLURRRP..... We (Hubby and I) were practically getting 2 bowls of this yummy rice. I had cooked so much that we had the rice again as brunch the next day.. :)


Steamed D.O.M Chicken

Friday, April 22, 2011

I have bookmarked this recipe for quite some time and yet have not have the chance to try it out. Since the DOM wine is lying in my cabinet untouch till now, I decided to make good use of it for dinner tonight. All the ingredients are very simple and it's basically 'throw' everything in the deep plate and place it on a steamer. This dish is good to be eaten especially during rainy days as it will heat up of our body due to DOM wine. I am practically sipping up all the soup from this dish. Yummy.


2 large chicken thighs
3 tbsp DOM (D.O.M)
1 inch ginger, sliced thinly
5 tbsp water +1 tsp chicken stock
1 tbsp wolfberries
10 red dates
1/2 tbsp sesame oil
10 chinese mushrooms, sliced thinly
salt to taste


1) Place the chicken thighs into a wide and deep plate. Line the bottom of the vessel with sliced mushrooms, reserving some to top the chicken.

2) Add in ginger, D.O.M, water, sesame oil, wolfberries, red dates and the rest of the sliced mushrooms.

3) Seal tightly with aluminium foil and cook the chicken on high heat until the water at the steamer is boiling.

4) Lower down the heat and continue to cook for about 40-50 minutes. Serve hot.


Chilli Prawn Long Beans

Another simple stir fry vegetables dish using the chilli prawn paste that I had bought from Melaka. Basically, we just need to stir fry some garlic till fragrant. Add in long beans, carrots and lastly seasoning like chilli prawn paste, sugar and salt to taste. Add in some water as well. Give the vegetables a good stir till all mixed. Cover the wok and let it simmer for a few minutes before dish them up as I preferred a softer long beans texture. Bon Appetite!


Siew Pak Choy with Anchovies

Easy stir fry vegetable to be serve during dinner. This time I had used Siew Pak Choy as the choice of green leafy vegetables for our dinner. I had added anchovies into the dish as well to add more flavour to this simple dish.


Siew Pak Choy
1/4 cup anchovies
3 cloves garlic, chopped
1 tbsp oyster sauce
salt to taste
adequate water
corn flour solution for thickening


  1. Heat up oil in wok. Stir fry anchovies till it's slightly brown. Add in chopped garlic. Stir fry till aromatic.

  2. Add in Siew Pak Choy and the rest of the seasoning and some water. Stir well till vegetables is cooked. Add in cornflour solution to thicken the sauce. Dish up and serve hot.


Siew Yoke and Salted Vegetable Fried Rice

A simple fried rice using leftover from my previous dish. I had added seasonings like oyster sauce, dark soy sauce, soy sauce, salt and pepper to taste to whipped this simple one meal dish. Oh ya, eggs were added as well to enhance the flavour of the rice. *no recipes provided as this was just a simple throw and dump everything together fried rice*... :)


Stir Fry Siew Yoke with Salted Vegetables

It seems like I have lots of backdated post in my blog. Am kinda lazy nowadays in updating them. So back to this post, there's a 3 huge pieces of Siew Yoke sitting in my freezer waiting to be cook. I really need to speed up the process of using all of them and with my current pace of cooking, fingers crossed I can used all of them by early May. *In case you guys wondering why take so long to finish up all of it? There's only 2 of us and I don't cook on a daily basis thus the longer time frame to use up all of them.

I have been searching for other recipes using Siew Yoke as a stir fry dish and bump into this recipe from Piggy's blog. Go and hop over for the recipe in her blog. Have fun stir-fry this sinful yet delicious meat.... Slurp.......


My New Toy In The Kitchen

Saturday, April 9, 2011

My new toy - WAFFLE MAKER!!!

The outer look of the toy

For starter, I had used pancake & waffle mix

Waffle ready to be served - top with ice-cream and drizzle with chocolate syrup


I have been searching high and low for a waffle maker after constantly looking at my friend's pictures posting of her home made waffle maker. It turns out to be a search around the town for a waffle maker. I guessed this kitchen item are not very popular in Malaysia. I had manage to find and buy this waffle maker from their distributor office. Unfortunately, this brand waffle maker was not deep enough but I guessed it's better than not owning one. :)

For my first attempt, I had used premix to make my waffles. This round I had used peanut butter and butter as my waffles fillings. End result - YUMMY. More waffles will be make in my kitchen in the future.. :)


Papaya and Mango Pickles


1 unripe papaya, seeded, skin removed and cut into halves
1 unripe mango, sliced
1 tablespoon salt
5 bird's eye chili
250ml vinegar
250ml water
280g sugar


  1. Cut the papaya into a thickness of 1 inch slices then cut each piece into thin slices without cutting all the way through. This allows the pieces to be opened up into a fan shape.

  2. Cut the papaya into thin slices if preferred.

  3. Put the pieces of papaya in a clean mixing bowl.

  4. Add the salt, mix and allow to marinate for about an hour until the papaya turn soft. Remove excess liquid.

  5. Put water, vinegar, and sugar into a heavy-based saucepan and bring to a low simmering boil for about 15 minutes. Remove saucepan from the heat and leave aside to cool completely.

  6. Pack the papaya slices and chili padi in a glass jar and pour in the cooled vinegar syrup.

  7. Allow to marinate for about 2.5 to 3 hours before serving.

  8. Store the pickle in the fridge for an extra crunchy taste.


Roti Canai Goreng

I had tasted this dish once in a Mamak stalls. Thus I am very tempted to try to dish up this Roti Canai Goreng in our kitchen. I had been browsing thru recipe book for this recipe and finally found it. I am using frozen roti canai bought from hypermarkets. The method of preparing it was quite simple too but I guessed I put in too much egg mixture which had resulted in a rather soggy roti canai. Will need to take note on this in the future.


2 pcs frozen Roti Canai, pan fry and shredded

2 tbsp garlic, chopped

2 shallots, chopped

6 cili padi, chopped

2 tbsp chilli paste

2 egg, beaten (*will reduce to 1 egg next try)

cabbage leaves, chopped

2 red chilli, diced

1/2 onion, shredded

8 prawns, de-shelled

curry leaves


2 tbsp soy sauce

1 tbsp dark soy sauce

1/2 tbsp sugar

2 tbsp tomato sauce

salt to taste


  1. Heat oil in wok. Sauted garlic, shallots, cili padi till fragrant. Add in chillies paste and stir fry.

  2. Add in seasoning and stir till well mixed.

  3. Add in roti canai and rest of ingredients. Stir fry till prawns are well done and lastly pour in beaten eggs. Stir fry till well mixed and dish up.


Kam Heong Chilli Prawn Mee Hoon

Thursday, March 31, 2011


1 pack mee hoon

2 tbsp Kam Heong sauce

1 1/2 tbsp chili prawn paste

1/4 cup mixed vegetables

6 lady fingers, sliced

6 prawn, de-shelled and de-veined

1 egg, beaten

salt and sugar to taste water


  1. Heat oil in wok. Add in beaten eggs and pan fry to become omelette. Dish up and set aside.

  2. Heat 1/2 tbsp oil in wok. Add in Kam Heong sauce and chili prawn . Stir fry till aromatic. Add in the remaining ingredients and stir fry till well mixed. Add some water if it's too dry.

  3. Dish up and serve with sliced omelette on top.

P/S: You can refer to Kam Heong sauce recipe here.


Fried Spring Rolls (Popiah)

Wednesday, March 30, 2011

Once awhile I will buy some fried spring rolls (popiah) from nearby Malay food stall. But the taste wise or shall I say the ingredients inside was rather not satisfying. Due to increase in pricing for all the food ingredients, we can only get some tiny looking popiah from the stalls. Thus, I decided to make my own spring rolls to satisfy my taste bud. It was really fun to be involve in the whole making process. All the ingredients was very colourful and vibrant. It definitely increase the joy of making them. You don't believe is colourful?? You can have a look from the pictures below..

Happy cooking!!

Picture tutorial of popiah making:

Pan fry diced beancurd till brown. Dish up and set aside.

Sauteed shallots and garlic till fragrant with some oil.

Add in minced prawns. Stir awhile.

Add in diced french beans and shredded carrots.

Stir till well mixed. Add in shredded sengkuang. Stir well sengkuang and the rest of ingredients till it's soft. Add in salt, sugar and pepper to taste. Place a popiah skin on kitchen top. Add in cooked ingredients on top of the skin. Top up with pan fry beancurd. Roll up to form spring roll and set to hot oil to deep fry in wok till golden brown. Juicy inside and crunchy outside spring roll. The filling inside of the spring roll.
Best to serve with chilli sauce or it's good to even eat it on it's own. Thumbs UP!!


3 large prawns (shelled, deveined, and chopped into small pieces)

2 piece bean curd, diced

1 garlic, chopped

3 shallots, chopped

1 sengkuang, shredded

1 carrot, shredded

8 french beans, diced

salt, sugar and pepper to taste

frozen popiah skin


cornstarch solution to seal the skin


Cooling Green Bean Tong Yuen Dessert

Green beans was known to have cooling effect on our body. Hubby and I was driving up and down our township searching to get a good bowl of this dessert but we failed our mission. Since this few days, the weather was unbearable hot, I had decided to pick up the ingredients from the hypermarket and cook this dessert instead. I had added some Tong Yuen (glutinous rice ball) in it as well. Result was of course delicious!!!


green beans


rock sugar

pandan leaves


Tong Yuen

coconut milk


  1. Soak green beans in water for at least 4 hours or best overnight.

  2. Use the soaked green beans. Add in adequate water, sago, pandan leaves and rock sugar and bring to boil.

  3. Once the green beans turned soft, add in Tong Yuen and cooked till Tong Yuen was floating. Lastly add in coconut milk. Stir well.

  4. Serve hot.

P/S: If you have leftover, you can chilled them in fridge. It was as good as the hot version. Yummy!


Sunny Side Up Kam Heong Fried Rice

Thursday, March 24, 2011


Kam Heong Paste
2 tbsp dried prawns
10 shallots
10 chili padi
1 lemongrass, white part only


1/2 tsp taucu
1 tbsp curry powder
1 tsp dark soy sauce
salt and sugar to taste
50ml water

2 cups cooked rice
1 cups mixed vege 1 fish cake, sliced
2 eggs

  1. Heat oil in wok. Sauteed blended ingredients. Stir fry till fragrant. Add in curry leaves.

  2. Add in the rest of the seasoning and sauteed till it formed paste form. Dish up.

  3. Add in 3 tbsp Kam Heong paste. Add in prawns, shrimps and fish cake and rice. Stir till well mixed. Dish up and serve on a plate.

  4. Pan fry egg in wok. Dish up and serve with the rice.

P/S: The remaining Kam Heong paste can be kept in fridge for other use or use as a dipping sauce.


Mix Vegetables Curry Fish

Tuesday, March 22, 2011

This is my first try of making fish curry from scratch. My previous attempt was using ready made fish curry paste bought from the hypermarkets. I realised we can control the level of spiciness when making curry on our own as the spiciness in ready made sauce was already fixed. This vegetable curry was practically a 'one pot' cooking dish - simple and yummy. We are gonna have lots of rice tonight as the gravy was super appetising.


1 black pomfret
5 red chili, sliced
6 lady fingers, sliced
1 brinjal, sliced
2 tomatoes, quartered
1 medium sized cabbage, shredded

(B) Pounded
100g shallots
50g garlic
3 candlenuts

5 tbsp fish curry powder
3 tbsp chili boh
1 tsp turmeric powder
3 stalks lemongrass, bruised
1/2 cup water
1/2 cup oil

1 packet coconut milk (small)
salt and sugar to taste
4 cups water


  1. Mix B and C in a pot. Stir fry till aromatic.
  2. Add in 1 cup water and bring to boil.
  3. Add in A to cook. Pour in D and bring to boil.
  4. Serve hot with white rice.


Choy Po Omelette

Monday, March 14, 2011

A simple dish when you are running out of ideas of putting another dish on the dining table. Eggs are always a favourite food of mine since young. So for tonight dinner, we had Choy Po Omelette as well. All you need is just soaked the Choy Po earlier to reduce the saltiness, beat 2-3 eggs and add in the Choy Po. Stir till well mixed. Salt was not needed here as Choy Po was already salty in taste. Pan fry the egg mixture on a non-stick pan. Now you go - another simple dish to be presented on your dining table.


Siew Yoke with Potatoes

Another backlog post from me. Another dish that can be easily dish out from home kitchen. 2 main ingredients involved in this dish which was potatoes and Siew Yoke (chinese roast pork). I always got my supply of Siew Yoke from dearest Mummy as I have no idea where to buy them 'cheaper' in my place. Thus, on and off I will get some from Mummy and kept them in my freezer and I can always use them for stir fry dishes.


Siew Yoke (approximately 6 inch length)
3 potatoes, sliced
3 cloves garlic, diced
1 inch ginger, sliced
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tsp soy sauce
1/2 tsp sugar
1/2 cup water
1 tbsp Shao Xing wine
1 stalk coriander leaves
2 stalk spring onions, cut into 1 inch length

  1. Heat oil in wok. Add in garlic and ginger. Saute till fragrant.
  2. Add in potatoes and stir fry till soft. Add in Siew Yoke and the rest of the seasoning and water.
  3. Stir fry till well mixed. Add in spring onion and Shao Xing wine and thicken with some cornflour solution.
  4. Garnish with coriander leaves and serve hot.


Braised Spicy Pork with Bean Curd

Wednesday, March 9, 2011

I had been stuck with some lazy bug symptoms for the past few days. I seems to be aimless and lost focus easily. I guessed I needed someone to come and knock on my head to kick out this lethargic bug that had been in my system this few days. WAKE UP WAKE UP! Time to get things done and keep going forward. (Am telling myself this statement while writing this post)

Oh well, back to this post, it's another porky dish that I had prepared for our dinner. Hubby commented I had been using star anise and cinnamon sticks frequently nowadays in my dishes including this one. Well, it's good to utilised all the raw ingredients that we had in our kitchen to prevent wastage. *Wink wink*... Hehehe and furthermore, this two lovely ingredients does enhances the flavour for the dishes, so why not use them right?? :)


1 tbsp oil
3 star anise
1 cinnamon stick
3 stalks spring onion, cut 2 inch length
1 thumb size ginger, flattened
6 dried chilies, soaked and cut into strips
1 block soft bean curd
500g pork belly
cornflour solution for thickening

5 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp sugar
1 tsp salt
750ml water

  1. Heat up oil. Saute star anise and cinnamon stick till fragrant. Add in spring onions, ginger, dried chilies and stir fry till aromatic. Add in seasoning and bring to boil.
  2. Add in remaining ingredients and bring to boil. Lower and simmer for 45 minutes till pork is soft. Dish up pork and bean curd.
  3. Thicken the sauce with cornflour solution. Pour the sauce (minus the remaining ingredients) over pork belly and bean curd. Serve hot.

A sinful dish (not for the faint heart or weight watchers)

Love the gravy which is infused with aroma.


Panko Fried Cauliflower

I have found another way to cook cauliflower. I had found this recipe from the internet and thought of trying it out as I have packet of Panko in my kitchen cabinet. It can be eaten on it's own or dipped with sauces like chili sauce or mayo.


1 medium sized cauliflower, cut into small florets
2 tsp Italian seasoning
3/4 cup Panko
1/4 tsp salt
1 egg, beaten


  1. Blanch cauliflower florets in boiling water till soft. Drained excess water. Pat dry.
  2. Dip cauliflower florets in beaten eggs.
  3. Cover the cauliflower with Panko.
  4. Heat oil in pan. Pan fry both side of cauliflower till golden brown. Repeat the same for the rest of the ingredients.


Pork and Mushroom Mee Suah

A simple noodles soup to warm my hungry tummy when I'm hungry. I had prepare this soupy noodle as my dinner at home as I am 'sick' of eating instant noodles when Hubby was away for his weekly badminton session. So here's my home made version of Mee Suah as a replacement for my Maggi Goreng for Thurs night.. :)

Saute ginger till aromatic with sesame oil.

Add in minced pork. Stir till almost cooked.

Add in mushroom and mix well with oyster sauce, soy sauce, sugar and salt.

Push aside the ingredients. Add in beaten eggs and stir fry till egg is set.

Add in adequate water, chicken stock and Tung Choy. Simmer till the soup is gravy.

Blanch Mee Suah with boiling water. Drained the excess water.

Pour in the soup on the Mee Suah.

Yummy Mee Suah is served.

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