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.


Curry Potato Cheese Baked Rice

Blanched Cauliflower till it softened.

Add in cauliflower into the curry potato gravy. Stir till well mixed.

Place cooked rice on a baking dish.

Add in curry potatoes with cauliflower. Topped with mozzarella cheese.

Baked at 200 Celsius for 15-20 minutes.

Dinner is served.

The curry potato that I had used for this cheese baked rice was actually the filling of my curry puffs. My first adventure in wrapping curry puff seems to be a disastrous ending. The skin was practically tearing apart. Nevertheless, I had managed to make some ODD looking curry puff out of the first attempt but I was too disheartened by its appearance to even snap pics of it. With some leftover of the fillings sitting inside the fridge and some Mozzarella cheese which was nearing its expiry date; I had combined all the ingredients and prepared a simple yet appetising meal for our dinner. Thus no recipes will be posted here for the curry potatoes (praying hard that my next adventure with curry puff would be a fruitful ones)... *Keep fingers crossed*


Coca-cola Wings

Wednesday, March 2, 2011

I bet most of us have tasted Coca-cola in some part of our lives. Coca-cola or famously known as Coke is a carbonated soft drink which is loved by young and adults. Besides serving it's purpose as a fizzy drink, there's various recipes that had used Coca-cola as part of the ingredients too. Today, I have tried to prepare to Coca-cola wings for dear Hubby's friend's house warming party.

The process of preparing them was pretty easy. I had included some pictorial tutorial in this post as well.

Heat up wok. Fry the wings till it's golden brown both sides without using oil. Set aside.

Heat up some oil in wok. Saute garlic, ginger, spring onions, cinnamon sticks and red chili till fragrant.

Add in wings, Coca-cola and rest of the seasonings.

Let it simmer till the gravy is boiling. Reduce to medium heat and let it simmer till gravy is thicken.

Stir well as the gravy is thicken to ensure the wings are well coated. Dish up and serve while it's still warm.

Aren't the wings looks so apetising and tempting??


1 kg chicken wings
5 tbsp light soy sauce
5 tbsp Shao Xing wine
2 tbsp cooking oil
1 small chunk ginger, sliced
2 stalk spring onion, use only the white part
5 clove garlic, bashed
3 star anise
1 cinnamon stick
1 red chilli
3 tbsp light soy sauce
2 tsp dark soy sauce
2 tsp honey
3 tbsp Shao Xing wine
350ml or 1 standard size can of regular Coca-cola

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