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 【南印椰子酱】

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 add carrot pieces and vegetables, it is very easy to digest and easy to prepare.


Thursday, December 24, 2015

【烤箱版"炸“鸡】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【米豆糊馅饼】

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 day onward when the batter turned a little more sourish and less fluffy.

这款馅饼/Masala Dosa是印度南部的小食,有好几位网友写信问我会不会做,刚好前几天做了一罐的米豆蒸糕/米豆煎饼面今天就做了这款馅饼做早饭。

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

【番茄酸奶】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.

【印度米豆发糕】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 【外婆的排骨粥(咸糜)】

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 【烤箱版印度馕】

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

【薑蔥火雞片】Ginger Spring Onion Turkey Stir-fry


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

【瓦煲姜鸡块】Claypot Ginger Chicken


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

Thursday, November 5, 2015

Penang Char Kuey Teow 【槟城炒粿条】

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 Style Lacy Crepe) 【网饼】

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

【瓦煲雞飯】Clay Pot Chicken Rice


记忆最深的瓦煲鸡饭档是在Subang Jaya的一家餐厅,厨师在一排炉子上放好一整排的瓦煲,然后在白米咕嘟咕嘟的滚着的时候,加入腌好的鸡肉。我坐在一边观望着,一边迫不及待地想像着美味。


This clay pot 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.

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 since 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!

Ka Prao 在泰语里是一种叫圣罗勒的香叶,它也是印度人喜爱的一种保健植物,它印度名字叫做Tulsi或Tulasi。它是一种唇形科罗勒属植物,紫色或绿色的叶子带有浓郁的香气,枝干和叶子带点毛,味道比更广为人知的九层塔/金不换稍微辛辣但更清香。

泰国以外的地区因为不容易找到圣罗勒叶,所以几乎所有的泰国餐厅都用了九层塔代替圣罗勒来做这道菜,味道当然也是不错的,不过和真正的泰式打抛肉还是有点差距,而且应该也不能叫做Ka Prao了,因为用的不是Ka Prao叶啊!


今年的夏天因为雨水蛮足的而且气温一直保持在八,九十度左右,所以我的两棵圣罗勒都长得非常好,让我能做好几次的鸡肉,猪肉和火鸡肉Ka Prao。我还有点贪心的希望入冬以前我可以再收成做一次鱼肉Ka Prao呢!

Sunday, October 4, 2015

Fried Garlic & Garlic Oil 【蒜酥 & 蒜油】

Fried garlic and garlic oil are 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 adds nice crunch to "gon lou" a dried version of noodles.

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



Friday, October 2, 2015

【叁巴沙丁鱼】Spicy Sardine Sambal With Potatoes


The weather is getting colder by the day, so I have been craving for some spicy dishes that could warm 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

【怡保鸡丝河粉】Ipoh Kai Si Hor Fun

我是长到大约十岁,跟着外公外婆到北马旅行时,在怡保吃到这款面食我才知道米浆制作的这个粉条也叫河粉", 米浆制作的粉条在我们那旮旯一直都是叫做粿条的。





 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 grandparents 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)

这道菜的名字应该要用闽南话来念, “Chai Buey”在闽南语里就是“剩菜”的意思,这么一说,听起来就不像很好吃的样子,可殊不知这道菜是许多马来西亚家庭过节时最喜欢的一道菜。


这道菜的主要调味料亚参片/Assam keping--"Garcinia Cambogia", 是一种亚热带产的酸果,在东南亚经常拿来入菜,因为它味酸,有开胃消脂的作用,西方许多天然减肥产品里都带有这个果子的成份,它可堪称为东南亚的山楂呢!


The name Chai Buey literally means 'leftovers', in many Malaysian Chinese households, this is one of the essential parts of the any celebration 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 effortless, 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 chilies 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 【马来咖喱面】

Being out of Malaysia means a good bowl of curry mee is hard to come by, 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 rain-checks 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!!


近年来即使在马来西亚也越来越难找到原汁原味的叻沙/咖喱面了。繁琐的工序和多样化的材料让很多小贩都在工序和材料上找捷径, 那些让人缅怀的味道也只有在家不怕麻烦地重寻了。


【芭提雅蛋包饭】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 omelets, 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 【腊味萝卜糕】

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 at home, though. You can also turn it into fried lobak kuih the next day, a good breakfast choice I dare say.


Tuesday, September 15, 2015

【中式烤鸡翅】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

【香辣茄子泥-食谱 2】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!

Tuesday, September 8, 2015

Microwave Version Of Sambal Belachan

The traditional way of making Sambal Belachan are normally simmering slowly over slow to medium heat until it is fragrance. Those who lives oversea know this is definitely not meant for the western kind of kitchen... the smell of cooking could linger for hours, if not days...

My solution for this is normally to cook my sambal at the backyard during summer time with a electric cooker. For winter,  I tried this microwave version, and it works too!