It’s been a while since my return from US, I can’t find the time to cook a proper meal at home. My cooking rhythm is all out tho am slowly picking up bits and pieces (aiyah, laziness la!).

This is what a lazy ass would whip up in the kitchen on a lazy Sunday.

Stir Fry Kailan Stem

Ingredients:

Medium Kailan Stem
1/2 carrot
Brown bunashimeji mushroom ($$$)
3 cloves of Garlic
Oyster sauce
Tapioca starch

Method:

Use a kitchen knife to tear off the outer skin on the kailan stem. For the bunashimeji mushroom, gently separate them and rinse away dirt in running water. Leave them whole.

Heat olive oil in the wok. Brown garlic and follow by sliced carrot and kailan stem. You may want to add few slices of ginger to take away the earthly smell from the mushroom. Add a cup of water and oyster sauce. Once the stock came to a boil, add mushroom and tapioca starch.

Ingredients for Miso Soup:

Seaweed
Soya Bean Paste
Egg Tofu
3 big bowl of water

Put all the above in boiling water. Kau tim! Takes me less than 30 minutes to serve my dinner. And no. I’m not a vegetarian *ngek.

An Alumni friend cum blogger came over to my house yesterday for a baking session with her hubby. Yes! Her hubby. She force (didn’t actually force la) her hubby to help out with the baking. But I tell ya, making cookies is like playing with play-doh.

Beforehand, I cook the pineapple with sugars and cinnamon stick for hours till dry and let them cool throughly. This is the ingredients for making the dough:

500gm butter
100gm icing sugar
4 egg yolks
1 teaspoon vanilla essence
700gm wheat flour

Look at her finger! Isn’t it such a waste to put this pic in a collage form? This is my first time making ini maciam punya (this type of) cookies. Shape them into a small ball. Use a clove as the… the… suddenly I’m out of words. But I know you know what I’m trying to say la.

Glaze with egg yolk and condense milk. The pic here is before baking. Bake them at 180C for 20minutes.

By the time we finished the first 1kg of pineapple jam, I can sense that my friend and her hubby a bit lazy liao. Haha! That was only 3 hours of baking. They left after a red wine mee suah lunch. Now I’m left with another 1kg of pineapple jam. My usual way of making is the common pineapple roll.

“Daddy, come help me la.”

“Lazy la.”

“Aiyah, my friend hubby so good. Can help out. Come la” (Ahem! must pressure him a bit)

A good way for bonding too. We discuss a bit on our 10th Anniversary trip 😉

Use a rolling pin to flatten the dough and another rolling pin with teeth mark to make the lines. Cut them 1 inch x 2 inches. Place the pineapple jam on the centre and roll them. Before baking, glaze them with egg yolk.

We continue baking for another 2 hours. Darn tired by then. This is my last baking too.

Pic 1 – Cream butter, icing sugar and egg.

Pic 2 – Mix in wheat flour and kneed to form a dough.  Place a piece of toasted almond in the dough.  Shape them a little longish.

Pic 3 – Bake them at 180C for approximately 15-20mins.  Let them cool throughly.
Pic 4 – Melt cooking chocolate in a double boiler.

Pic 5 – Place baked almond cookie in a mini paper cup.  Spoon melted chocolate over the cookies.  Garnish with almond nib or colourful sprinkles.  I prefer to pipe some melted chocolate on it. To speed up time, cool them in the freezer for 10mins.

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With the remaining melted chocolate, add cornflakes and mix them throughly.  Spoon mixture into mini paper cups and garnish with colourful sprinkles.

Ingredients:

Popiah Skin
Icing Sugar

Firstly,

You roll a piece of popiah skin and spread some corn starch to fasten the end.

Snip them using a pair of scissors about 1 inch length or less.

Dry them under the sun till harden and deep fried in hot oil till brown and crisp.

Removed from oil and sprinkle icing sugar on crisp.

Hmm…. maybe it does have a name.  Should I call them a crisp, something something?  Whatever!

Ingredients:

Chinese turnip (shreaded)
Carrot (shreaded)
Jiu Hu Ciu (Dry cuttle fish)
Chinese Mushroom
Cherry Blossom (kidding! Kidding!)
Minced Pork (marinate with pepper and soy sauce)
Garlic

PIE TEE

Ingredients:

100gm Rice Flour
30gm Wheat Flour
1 egg
230ml coconut milk
Oil for deep fried

Yeah, I kill dory again this week.

Ingredients:

Dory Fish (marinate with soy sauce & pepper)
Corn flour
2 stalk of Leeks
Garlic

Method:

Coat dory fish with corn flour and deep fried on high heat till brown.  Removed fish and discard oil.  Stir chopped garlic and leeks in the same wok.  Add water and seasoning.  Bring them to boil.  Add the earlier fried dory into boiling broth.  Simmer for another 1 minute.  Done!

Geez, is there any other vege that can outbeat brinjal aka Eggplant aka Aubergine with more than 3 names?

Ingredients: 

Brinjal aka Eggplant aka Aubergine (cut them in strip  stripe)
Minced meat (I use pork) (marinate with pepper and soy sauce)
Spring Onion (cut them according to your brinjal’s length)
Garlic
1/2 cup of olive oil
Method:

Heat olive oil and fry your brinjal aka eggplant aka Aubergine till a little brownish.  Drain  brinjal aka eggplant aka Aubergine from oil and sprinkle a little bit of soy sauce. Discard oil from wok.  Saute garlic and minced meat.  Stir fry till meat is done.  Return fried brinjal to wok.  Mix throughly before adding spring onion.  Transfer dish to a serving plate.

Nothing to hoo-haa over the fried rice. Stir your usual way. Beat 2 eggs in a bowl with a pinch of salt and make a big round omelet. Wrap the fried rice with your omelet.

Again, it’s for the presentation sake 😀

He laid her on the table, same way as last year…

her skin is so white clean and bare.

His forehead wet with beads of sweat.

He rubbed her here and rubbed her there,

He touched her neck and then felt her breast and…

then drooling felt her thigh.

The slit was wet and all was set, he gave a joyous cry.

The hole was wide….

He looked inside, all was dark and murky.

He rubbed his hands and stretched his arms…

and then he stuffed the turkey… 🙄

Keep brine in the fridge for 18 hours or you may store them in a cooler with lots of ice.

P/s: 9 whole freaking hours just to post this? Woohoo!

Can you guys believe that I’ve been trying for 28 hours just to post this three line because our internet service provider i.e. Streamyx’s server whic is hosted in Taiwan and they are currently facing some problem now. Read in the papers that 9 other countries is facing the same problem as us. They predicted that connection will be back to normal in two weeks time. TWO WEEKS???!!!! That is two whole freaking long weeks!!!! *sigh…

And since now that I can post, I can’t upload pictures. So, no pic at the meantime. Dunno should cry or laugh -_-