Method:

Soak bird’s nest till soft in filtered water. Discard water and replace with clean water.  Double boiled bird’s nest and sliced American Ginseng in a clay pot for 5 hours.  However, red bird nest took a longer time to cook compared to white bird nest which needs only 3 hours to cook. 10 minutes before done, add in rock sugar to taste.

The fact is, we DON’T eat the bird nest. We ate their puke! Shall we re-named it Bird Puke and not Bird Nest?

p/s:  I cooked 4 pieces of Bird’s Nest at one go.

I know of some people that doesn’t eat ikan kembung (mackerel fish) cos they claimed it’s the fish for cheapo that can’t afford to buy imported Salmon fish. I couldn’t care less about that remark. I grew up eating ikan kembung all my life and my Mom used to get the freshest ikan kembung from Pangkor Island.

The best way to savour the fresh ikan kembung is by steaming them plain without anything. Line your fishes on a steaming plate. Rub some salt on it if you like. But I like them as plain as possible cos you will get the flavour from dippings.

Ingredients for Dippings:

2 bombay onions (slice thinly)
1 cili padi (bird eye chili)
1 teaspoon of cincalok (fermented shrimps)
1/2 teaspoon of sugar
2 limau nipis (lime) juice

Method: Mix all the above in a dipping bowl. Easy right?

Initially, I was using one lime and found the dipping lack of juices. I then went back again to my garden to pluck another lime and saw my peppermint leaves and decided to include them in.

Of course you don’t put the whole peppermint leaves in there. What I am showing you is for presentation sake. After snap-snap pic… chop-chop-chop… it went into the dippings again.

Note: You may substitute mackerel fish with stingray and cincalok with soysauce.

I must have this traditional type of nasi lemak whenever I am back in Sitiawan.

Nothing too fancyful like the one sold in KayEl.  You can’t ask for “tambah sambal”, “tambah kacang”, “tambah timun” (heck, there is not even kacang (peanuts) and timun (cucumber) in it).  All of them is prepacked.

Sold at RM1.00 per pack, all you get is what you see in the pi – deep fried fish with shrimps.

Hubby and kids will never, ever, eat leftover dishes.  Since I still have a large leftover portion of spaghetti, I have to work some magic in it.  Today, the Queen is turning into fairy a witch – not casting evil spell but to cast wholesome of calcium with 45% less fat (that is what written on the packaging) from the mozerella cheese.

Place leftover spaghetti in a baking caserole and top with lots of mozerella cheese.  Bake them at 190C for 20mins or till brown.  Thanks Gawd my kids are cheesie mania.

Look at the amount of melted cheese and you can guess how much cheese I’ve used. *cheesin*

The kids love them so much and even ask for 2nd helping. pssstt…. just don’t tell them it is leftover 😉

On some lazy weekend when I don’t feel like cooking, this is what I had.

I used to cook a big pot of Jiu Hu Char which can last me about 4 meals and store them in the freezer. Wrap them in a piece of lettuce and shove them in your mouth. Becareful not to choke yourself ah.

You can get the recipe here.

Lap Cheong aka wax chinese pork sausage.

As I’m still into my health freak week, this is what I did. Instead of deep frying the fishballs, I had them microwave with some lap cheong which was sliced thinly. End of the result, no greasy kitchen and no oily meal plus you get a very flavourful gravy.

The following pictures is quite obscene but I wonder how many of you peel the lap cheong skin before cooking?

Exactly like love rubber >_<

Sibeh obscene can die lidat >_<

Nevertheless, sibeh kau ho chiak!

It’s Photo Hunter week again. wheeeee…. cooking!  I love cooking!

Lately, I’ve been trying to eat healthy and it’s not easy for Asian as we stir-fry a lot.  So, instead of stir-fried my greens, I blanched them in boiling water for less than a minute to retained the vitamins.  You can opt to use the water for sauces or soup.  That way, you don’t loose anything.

This is organic kai lan with organic apricat mushroom.  So healthy. Can.

 

 

 

 

Used a teaspoon of olive oil to brown your garlic.  Add a cup of water and bring them to a boil before adding oyster sauce and mushroom.  Thicken gravy with a little tapioca starch.  Pour gravy onto your blanched kai lan.

Or you can brown some baby anchovies till crispy. I was told that olive oil is used only for cooking but not for deep frying.  As for me, I used sunflower oil to brown my anchovies and use a kitchen towel to absorb the excess oil.

 

 

Brown some garlic + water + oyster sauce + tapioca starch = gravy.  Pour them over your vege and garnish anchovies on your kai lan.  I find the crunching sound from the anchovies is very therapeutic!

Happy Cooking 🙂

I prefer to used Australian lamb shoulder as it has less ‘body odor’ and marinate them overnight with sauces, sugar, salt, ginger juice, rosemary and lots of black pepper.

I have a preset grilling temperature so I can’t tell you specifically what is the temperature that I’ve used. I had them grilled for 10 minutes on one side, removed them from the microwave oven and drain/discard juices. Turn lamb on another side. Spread diced zucchini and onions on lamb and further grilled them for another 15 minutes. You might want to further grilled them for another 15minutes if you prefer a thicker sauce. Don’t forget to turn the lamb and coat zucchini in sauces to prevent them from drying up.

The simplest breakfast.

Preparation for the batter is as easy as 1, 2, 3 if you are using the pre-mixed ingredients albeit the cooking is a bit time consuming. Each sides needed about 2 to 4 minutes to have a nice browning.

So, my first attempt in Pancake. I read the instructions and it says, “Add 2 tablespoon of……”

Aiyah, no need to continue reading la. So easy! Add 2 tablespoon of butter in the pan lor. Then scoops batter and cook till brown.

… and so they turn out looking like this,

Dang! First attempt fail! How come ah? Quickly refer back to the instruction on the box again. *slap own face* Too much butter! No wonder la. It says, “Add 2 tablespoon of batter ….” and not butter. See! Trying to jump on conclusion. Dai sei.

The following is a breeze. How I wished I have a griddle. The pancake will brown evenly and not like the one I have – spotted or patches of browning.

I spread the first layer with peanut butter, 2nd layer butter, 3rd layer maple syrup before stacking them and topped with more maple syrup and strawberry jam.

I know I’m missing something here. Vanilla ice-creams! Let’s leave that for another time 😉

~~~***~~~

psst…

Fuh yoh!

Blogger’s Meet – Picnic in Morib Beach, Klang on Labour’s Day.  Anyone interested?

It’s been ages that I’ve not cook anything spicy since CNY. When I spotted Petai selling at the morning market, I thought I must buy them even tho the price is a bit pricey that morning and they doesn’t look fresh anymore. Some of the petai is already sprouting. There’s something about a women’s tastebud. Not sure about you, but i do need something savoury + spicy + sour = PMS at certain day of the month.

Ingredients that I’ve used is almost the same as for Kangkung Belacan. This time, you may need to increased the amount of dry prawn (hae bee) to half a bowl. For a lovely aroma, shread thinly 2 Kaffir leaves. Instead of using water, substitute with thick tamerind juice or you can use lime juice.