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.

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