Google+ Followers

Wednesday, December 30, 2015

The Best of Both Worlds -- Home Made Soy Milk and Soy Bean Idli




I recently joined a chat-room formed by a group of Chinese-Indian couples, and came to know that many of them who stayed in China have problem finding Urad dal (small black bean). The main ingredient for Idli the south Indian Steamed Rice cake.

So I came up with the idea to make this steam cake from Soy and black bean, the common legumes used in China to make soy milk and tofu.

This way I could have my soy milk and my idli at the same time!

Tuesday, December 29, 2015

Coconut Chutney For Idli and Dosa



Coconut Chutney is my husband’s favorite accompaniment to go with south indian snacks like dosas and idlis. He loves his idli and dosa with coconut chutney and sambar.

Monday, December 28, 2015

Minced Meat Steamed Egg/肉末蒸雞蛋



This steamed egg with minced meat was my maternal grand mother's recipe. I loved mixing it with steam white rice before eating.

My son A also loves to eat rice with this steamed egg, he could finished one whole bowl of rice whenever I make this!

Saturday, December 26, 2015

Chicken porridge/Congee (鸡肉粥)



 I liked to make a big pot of congee whenever I am home alone, it serves as breakfast, lunch and sometimes even dinner!!

To make it more nutritious, I often like to add carrot pieces and vegetables, it is very easy to digest and easy to prepare.

Thursday, December 24, 2015

Oven Baked “Fried Chicken”


This spicy oven baked "fried" chicken is a real treasure I found from a Chinese website, I can't really remember the original recipe anymore. I whipped up this version using the method I remembered from reading the recipe earlier. It turned out sooo yumm!

I particularly love the way it was made without a drop of oil and still turned out to be crunchy, just the way I liked my fried chicken to be!

Masala Dosa/மசால் தோசை



Masala Dosa (மசால் தோசை) is a very famous snack/breakfast in Southern part of India.

When I made homemade Idli/Dosa batter at home, I will use it for Idli the first two days as the batter is at its fluffiest form and is less sourish. Dosa/Tosai or Uttapam will be on the menu third days onward when the batter turned a little more sourish and less fluffy.



Wednesday, December 23, 2015

Oat & Barley Adai



This Adai is made of whole grains and mixed pulses, it also requires no fermentation, a very nutritious and healthy choice for breakfast or snack time.

Sunday, December 20, 2015

Dan Dan Noodle (Spicy Sichuan Noodles)



N and I both loved this Spicy noodles, we will surely order one whenever we visited Sichuan restaurant.

I made a box of Sichuan style spicy minced meat this morning and used it for this Dan Dan noodle, it is so yummy and satisfying!

Saturday, December 19, 2015

Spinach Paratha (Palak Paratha)



Spinach Paratha is a good way to sneak in healthy greens into meals, adding a little sesame seeds gave it a hint of nutty flavor and some added nutrients.

A very nutritious and beautiful looking bread it is!

Homemade Chinese/Sichuan Red Oil





Chinese Red oil or fragrance chilli oil is an essential ingredients for many Chinese dishes, it also serves well as condiment and sauce as Chinese Style of Salad/Cold dishes/Starter. 

It is pretty simple to make it at home, just to make sure you use good quality of Chili powder/flakes and spices.


Tuesday, December 15, 2015

Sambar (Mixed Vegetable Sambar)



Sambar is a very common south Indian lentil dish made with tamarind and fragrant spices, it is a good dish to go with most South Indian snacks/breakfast such as idli, dosa, uttapam and Vada.

Palak Moong Dal (Sprouted Moong bean Spinach Soup)



Pulses when slightly sprouted is at its nutrients height and is generally known to be good for health, together with spinach, this dish makes a complete and nutritious vegetarian dish!

Monday, December 14, 2015

Tomato Raita (Yogurt and Tomato Condiment)



Raita is a kind of condiment that goes with almost every Indian dishes. It is believed that it aids digestion and is very high in nutrients.

This tomato raita is easy to make and taste very well, a good side dish indeed.

Idli/Idly (Idli/Dosa Batter recipe)



Idli used to be my breakfast everyday for a long time when I first visited India, I find it very light and nutritious. I was also amazed by the way the dough was prepared when I started preparing it at home, it is so natural and simple, yet the result is so intriguing.

Homemade idli/Dosa dough is so useful and could be made into different kind of snacks easily, the mix could be used for :Dosa,Uttapam, Besan Uttapam and Fried Idli.

Sunday, December 13, 2015

Idli Milagai Podi (Gun Powder)



I had this powder the very first time in Bangalore, in a small tiny Biryani Chain near my then home, and almost instantly fell in love with the nutty, spicy and flavourful taste!

Shanghainese Scallion Oil Noodles



I had this noodle the first time at a gathering with my Chinese friends in NJ.

It was brought in by a Shanghainese friend, it is so tasty that I had way too much of this noodle that evening and made sure I had the recipe before leaving the party!

Thursday, December 10, 2015

Teow Cheow Salted Pork Belly (潮州咸煎肉)



This Teow Cheow Salted Pork Belly recipe was given by a friend, it is a secret recipe passed down for generations in the family.

I didn't think such simple ingredients and preparation method could bring very tasty result.

But oh! Am I pleased that I was so wrong!

Banana Bread Baked By my 3 year old





My son A has been showing a lot of interest in baking lately. Since I have a few ripe bananas lying around at home, I decided to let him bake a simple banana bread.

We had a lot of fun baking and video taping!

Tuesday, December 8, 2015

Ribs Congee--Grandma's Recipe



This Congee is one fond memory I had with my maternal grandmother, she cooks very traditional and tasty Hokkien Cuisine, and this Congee is one of them.

I used to fight my brother for the ribs, and now... I much prefer the tofu in it.

Sunday, December 6, 2015

Oven baked Naan bread




I have tried several recipes for homemade naan, and this is by far the best I have made at home.  Add sesame, garlic or cheese to make different types of naan, it is yummy hot bread straight out of your oven!

Boondi Raita (Chick Pea Crisp in Yogurt)



Raita is a good thing to have during summer, especially summer in India.

There are many ways to prepare raita and this is one of them. It is easy to prepare with ready made Boondi from the shop, it is also a good side dish to go with rice or Chapati.

Saturday, December 5, 2015

Homemade Ginger Garlic Paste




Many Indian recipes called for ginger garlic paste and I normally keep a bottle of shop bought ginger garlic paste at home to serve that purpose.

I saw a few bloggers making this ginger garlic paste at home recently, and was interested to try it out. When the last bit of my shop bought ginger and garlic paste used up,  I went to shop for lots and lots of ginger and garlic and off to make some of my own.

Evverything I made using this homemade ginger garlic paste turned out sooooo good! No kidding!

Sunday, November 8, 2015

Ginger Spring Onion Turkey Stir-fry (薑蔥火雞片)




I saw this very nice turkey thigh on sales at Wholefood last week, so I bought a box to make this very tasty Ginger Spring Onion Turkey Stir fry, you could use the same method to prepare chicken, pork, beef and fish.

Friday, November 6, 2015

Claypot Ginger Chicken



It is getting colder by the day, so I decided to make something gingerly to warmth up the body. It is also a very simple one pot dish that could be serve with steamed rice.

Thursday, November 5, 2015

Penang Char Kuey Teow



CKT a.k.a Chat Kuey Teow is notably the most famous street food in Malaysia/Penang. It is a dish that one must try visiting Malaysia and Penang. It is also a dish that almost all Malaysian overseas missed!

With a good cast iron wok, fresh ingredients and the "secret sauce", you can replicate this yummy dish at home under 5 minutes!

Just try to make 1-2 plates at a time, when it comes to making Char Kuey Teow, the more isn't always the merrier! Making smaller portion allows the flat noodle to be heated evenly and more "Wok Hei" (literally translated as "Breath of Wok" ) or the taste of charred could be added into the flavor of the dish!


Thursday, October 29, 2015

Roti Jala (Malaysian Crepe)



Roti Jala is traditionally eaten with Mutton or Beef curry, I made this Malaysian net crepe to go with my Mamak Mutton Curry.

I do not have the mould to make this Roti Jala, so I made one using a disposable cup, and it works just fine!

Sunday, October 25, 2015

Homemade Red Wine - As easy as I can recipe



We visited a Korean Farm last year when mom and my brother visited the States. The farm had very good wine grapes on sale, so I bought 5 lbs to try making red wine with my brother.

Though I did harvest the wine after 21 days. It was bottled and kept for 1 year before tasting.

Since I am just making it for fun and mainly to satisfied my curiosity, I didn't go too technical with my approach, neither did I invested in any expensive tools. I just took extra care to make sure the utensils and glass jar are sanitized and super clean.

Wednesday, October 21, 2015

Claypot Chicken Rice (瓦煲雞飯)





This claypot rice used to be my dinner choice when I was working in KL, I like it with a bowl of soup. It almost always instantly brought me back to memory lane.

Tuesday, October 20, 2015

The making of Pork Lard & Crackling (Chu Yao Zha/猪油渣)





I wanted to make the good old Stir Fried Hokkian Mee (Dai Lok Mee) for the longest of time. What really puts the plan off was this particular ingredient --- Chu Yao Zha (Cracklings from rendered Pork Lard).

The additio of this crackling to the dish is so crucial that I personally think it is the heart and soul to a good plate of Stir Fried Hokkian Mee!

I finally found pork fat in the local Chinese supermarket and manage to make some pork lard and cracklings. You bet that Hokkian Mee will be soon to be in sight.

Sunday, October 18, 2015

Khasta Kachori With Kadhi -- The Rajasthani Style



On our last visit to my husband's hometown in Rajasthani, India. My father in law brought this super delicious puffed pastry from the renowned local stall for us to have as breakfast.

Hubby and I fell in love with this pastry right away, it tasted even better being dipped in the spicy Rajasthani curry -- Kadhi.

We had it almost daily during our two weeks stay! Yupp, that is how tasty it is!

Tuesday, October 13, 2015

Pig Maw/Stomach with White Pepper Soup 胡椒猪肚汤



As the days get cooler and shorter, few dishes warms the heart and soul like a good bowl of soup.

The Chinese believes in supplementing skin and body with extra moisture with soups made with different herbs and cooking materials.

Pig Maw/Stomach with White Pepper Soup is one of those, it is also used in confinement time (after baby delivery) for white pepper is believed to be able to get rid of "cold wind/air" in the body, thus protecting the body from catching cold.

Tuesday, October 6, 2015

Thai Basil with Minced Meat/Pad Ka-Prao (ผัดกะเพรา)




Ka Prao literally means the Holy Basil in Thai. It is an erect, many branched subshrub with hairy stems and somewhat crinkled green or purple leaves that are strongly scented, it is spicier in taste compared to the common Thai basil that many Thai dishes used.

Since Ka Prao is hard to come by in the Asian supermarkets here, many restaurants opted for the common Thai basil for this dish, though it is fine in the taste, it is technically no longer a "Ka Prao" in my opinion as the green leaves uses is not Ka Prao.

I had to grow my own Holy basil this year for I really missed the real Ka Prao that I had in Thailand. I bought two Tulsi/Tulasi plants in the earlier months from the Indian supermarket, as I figured that they are nothing but Ka Prao/Holy Basil not long ago!

The plants are doing very well and yield good leaves which allowed me to make my favorite Kra Pao dish several times already.

I had made Ka Prao using minced Chicken, Turkey and Pork, all turned out very nice and tasty. I may even try fish soon if the plants able to give me another batch of harvest before winter!

Sunday, October 4, 2015

Fried Garlic & Garlic Oil




Fried garlic and garlic oil is essential in many noodles soup and soup dishes in South East Asia, especially in Malaysia, Thailand and Philippines, It not only add good aroma and flavors to soups, it also add nice crunch to "gon lou" a dried version of noodles.

Fried garlic is traditionally made in frying pan, since I do not use garlic oil in big quantity and not as frequently, I discovered that making small batch in microwave is simple, quick and hassle free!

Friday, October 2, 2015

Spicy Sardine Sambal With Potatoes



The weather is getting colder by the day, so I have been craving for some spicy dishes that could warmth the body and my heart for quite some times.

So I made this Spicy Sardine Sambal with Potatoes today, it is a good dish to help improving appetite and a dish often  made back home shall the stock in the fridge run low.

It is so simple and quick that it could be made under 15 minutes.

Thursday, October 1, 2015

Ipoh Kai Si Hor Fun (怡保鸡丝河粉)



I didn't grow up eating Hor Fun -- which is what flat rice noodle is called in the northern part of Peninsular Malaysia, especially in Ipoh. This type of noodle is called "Kuey Teow" in my part of the world.

The first time I heard the term "Hor Fun" was probably when I was around 10 years old, sometimes around long school holidays when my maternal grand parents brought us to visit Penang and en-route to Ipoh for the good foods that the town is known for.

Though not a big fan of soupy Kuey Teow a.k.a Hor Fun, this dish caught my fancy the first time I tried it, the noodles are smooth and the broth so full of flavors.

My FB friend Ivan posted his version of this Hor Fun on his page not long ago and it really got me craving for a good bowl of this noodle for sometimes. So one fine day I finally gathered enough ingredients (and courage) to go through the lengthy process just to prepare a bowl of this hearty noodle soup.

Try using the rice noodle which is 2-3 mm thick if you can find it, I strongly suggest to use only the fresh noodles, unfortunately the only fresh Hor Fun I could get in the nearby supermarket is thin rice stick noodle, not ideal but at least it is fresh! The dried version just won't cut it. 

Tuesday, September 29, 2015

Chai Buey 菜尾 (Sourish Spicy Vegetables Soup/Stew)



The name Chai Buey literally means 'leftovers', in many Malaysian Chinese household, this is one of the essential part of the any celebrations especially Chinese new year, after days of cooking and eating big (meat) meals for celebration, all we and our stomach want is probably just a simple easy to digest dish.

This dish is also a very clever way to use leftover meat dishes, the main ingredient used in this dish is Assam keping--"Garcinia Cambogia", a potent ingredient that gave the dish its distinctive sourish taste. Assam Keping/Garcinia Cambogia is also used to aid digestion and weight control in the west, you can find it in capsule forms too.

By the sound of it, you can already feel that this dish is not only delicious, it also gives our overworked digest system a much needed break during the weeks long of celebration.

Preparing it is also easy and laborless, it is just a matter of adding all the leftover meat dishes and vegetables into a big pot and simmer until everything is tender and flavor well blended. The Assam keping and dried chillies came in to give it a sourish and spicy kick. Since the leftover dishes added may be different every time every household, we can safely say that this dish could turn out slightly different every time it is made!

Which is another reason why it is so enticing!

Monday, September 28, 2015

Toddler Meal -- Mini Turkey Bagel Burger



This homemade Mini Turkey Bagel Burger is low in fat, healthy and delicious!
Serve it with apple "fries" to make it a wholesome and yummy meal for toddler.

Sunday, September 27, 2015

Mee Kari/Curry Mee



Being out of Malaysia means a good bowl of curry mee is hard to comeby, even back home though, it is getting harder to find good curry mee around. Too many hawker owners either taking shortcuts in preparing the broth or using inferior ingredients to prepare the dish.

I received multiple requests for the recipe for this dish over the years and made too many rainchecks that I am starting to feel guilty.

It took me sometimes to finally work on it for gathering ingredients itself takes quite a bit of time, the actual cooking process too is no brisk walk, it is tedious and lengthy.

But it was so well worth it when I finally got to sit down to enjoy a bowl of this delicious dish, craving fixed and recipe recorded. Sigh of relief!!

Nasi Goreng Pattaya (Pattaya Fried Rice)



This fried rice dish is a very common dish one could find in almost all of the Malay food stalls in Malaysia.

It is basically fried rice wrapped in thin omelette, a very elegant presentation that brought this simple dish to a complete new level!

Monday, September 21, 2015

Toddler Meal -- 3 minutes Microwave Milo Cake



This infamous milo cake has gone viral on our Malaysian in USA group on FB. I made this for AS over the weekend with a little twist of my own.

This cake is so easy that even my 3 year old can do it. (With mommy's assistant of course). I let him measure out the ingredients and do all the stirring work, it was a fun filled math and cooking lessons and great family activity, not to mention yummy and quick!

Steamed Lobak (Radish) Cake



Steamed radish cake (lobak kuih) is something I never missed when I go for chinese dim sum. 

It is also not very difficult to make it at home though, you can also turn it into fried lobak kuih, a good breakfast choice I dare say.

Tuesday, September 15, 2015

Chinese Style BBQ Chicken Wings



I like to create my own version of BBQ sauce using the sauces available at home, hubby called it the Chinese BBQ, it is very tasty even my toddler can eat three at a time!

This easy BBQ chicken wings is our all time favorite, easy to make and a good company to a good movie!

Sunday, September 13, 2015

Baigan Ka Bharta (Mashed Roasted Eggplant)- Recipe 2



One of my very good friend sent 2 large brinjal/eggplants she harvest last week, the sweet taste and mushy texture of this large eggplant are just perfect for the mashed eggplant recipe I wanted to try for quiet sometimes, this recipe require lesser ingredients and taste better, well...really suite my taste butt !

Tamarind Chutney (Imli ki Chutney)



This sweet chutney is an essential condiment for many snacks in India, it is normally used as a dip or in some cases, as dressing with other types of sauces to make flavorful Chaats.

It can quiet easily made at home and could be stored in airtight container for months.

Wednesday, September 9, 2015

Toddler Meal -- Homemade Flaxseed Turkey Nuggets





My son AS is all about shapes and play dough recently, he will try to make out shapes of his foods and will eat a lot more if he recognises shapes in his food. He has also started getting more interested in chicken dishes as nuggets being one of them.

I have been wanting to try making something healthier than frozen nuggets for sometimes. Since work is a little relax these days, I made these yummy (and hopefully healthy) turkey nuggets for dinner. 

It turned out really juicy and tasty, AS had fun sorting out shapes and eating!
Related Posts Plugin for WordPress, Blogger...