Ingredients:

Core skin and dice not so thinly buddha palm, cut some garlic and dry prawns (hee bee).

Method:

Remove the skin on that vege with a peeler or knife. Cut thinly. Heat a spoonful of cooking oil, saute garlic thereafter dry prawns. Add in vege, water and seasoning. Cook for approximately 5 minutes.

Boiled the above ingredients in a pot or crook pot for approximately 3 hours.  Since peanuts takes a longer time to soften, pre-soaked them for at least 6 hours to reduce cooking time.

This is a typical Foochow rice red wine going thru a month of fermentation before extracting the wine from the rice. Yup, I’m Foochow if you must asked. This red wine is not your usual Chardonnay where you can drink right from the bottle. It is more suitable for cooking especially dishes for confinement mothers.

Noodles such as Mee Suah (vermicelle) goes perfectly with this rice red wine. Coming up is the recipe for it minus the process of fermenting the rice as it is a bit tricky but I promised to blog about it in my next assignment.

Ingredients:

Ginger
Whole garlic (don’t remove the skin)
Chicken
Sesame oil
Red wine
Mee Suah
Water

Method:

Heat sesame oil in a wok. Dump in ginger and garlic. Cook till fragrant. Add in chicken. Stir for few minutes before adding water as the soup base. Simmer on a low fire for approximately 20 minutes or till chicken is tender. Lastly, pour Red wine in the chicken stock and simmer for another 5 minutes. Amount of red wine is up to individual preference but reduced quantity if you have kids eating them too.

In a seperate pot, boil water to blanch the mee suah (vermicille).

If you buy saltish mee suah make sure your soup is not too salty.

Whenever I cook this dish, eldest Princess will yell from the living hall, “Mummy, I know what you are cooking. RED NOODLE!!!”.

As a Foochow, we used to cook this dish during birthdays too. Mee suah significant longevity and the red wine? …. just a tradition I think.

Queen: Aiyah, forgot to cook A hard boiled egg for Ah Boy.
Hubby: Ya lor… Eh, where got ppl cook only one egg.

(Go figure out the conversation 😉 )

Short Talk – When you travel frequently, you should arrange your stay before hand at vacation homes. The deals are offered by most of the cheap travel insurance agents along with flights on discount.

Ingredients:

1 pkt Konnyaku jelly powder
250gm sugar
Water
Malic Acid
Essence & Colouring
Assorted Fruits

Method:

Amount of water defer from individual jelly powder that you buy. So please refer to instructions at the back of the packet. Pour mixture in to moulds and add in fruits.

You may use fresh fruits or canned fruits but remember to well drained all the water from the fruits. This is what I prefered – (Fresh) Strawberries, kiwi, dragon fruits, (canned) mandarin oranges, pineapples, peaches, cherries, nata-de-coco, longan.

The purple is from Ribena and the rest is colourings. Note: Ribena + Glucose = purple. Original ribena = red :).

Check out another dessert recipe here.

Sorry about yesterday as I was so so busy and in a rush yet I need to put up this blog for the sake of blogging. Here I am today, posting the recipe.

Ingredients:

Kangkung aka water spinach in English.
To be pound together i.e. A fresh chili, 6 shallots, 2 tablespoons of heh bee (dry prawn) and a teaspoon of belacan (prawn paste).

I would prefer to use the traditional stone to hand pound my ingredients. The problem with a electric blender/chopper is the hassle of washing and cleaning up the equipment as this is only a very small amount of ingredients and I don’t think the blades can reach the bottom of the chili which will later on gave a very rough texture of chili paste.

Method:

Heat 1/3 cup of oil in the wok and fry the pounded ingredients till they turn fragrants and crispy. At this moment, the dry prawn will start to prick in the air. Add in water spinach and small amount of water. Remember no to overcook your vege. Most important thing is cook them in a big fire. You may add fresh prawns for added kick.

Merdeka Open House 2006 – Calling all Food Bloggers; Check out Babe in the City for other details as she is the organizer for this yearMerdeka Open House virtual makan-makan. This is me again with my cooking. Most important, it is halal!

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Ingredients:

and not forgetting the gelatine and pandan leaves which is not in the picture

Method:

Boiled 2 liters of water in a pot. Put in Gelatine dan sugar and in boiling water. Divide mixture into i.e. 1/3 and 2/3 in different pot. Put in palm sugar into the 1/3 mixture. Simmer in slow fire till the sugar melt. For the 2/3 mixture, add in cendol and coconut milk. Removed them once the mixture started to boiled.

Chilled the 2/3 mixture till they are set. Use a fork to prick on the surface . Pour in the 1/3 mixture (i.e. palm sugar) on it. Chilled them again in the chiller.

Cut into square or retangular. Serve cold.

I think I am better off be a food blogger surprisingly how well I blend with food. *sigh…

Ingredients:

Pork (preferably the fatty part)
Hard boiled eggs (removed shell)
Tofu (Tau kua)
Cinnamon stick
Star Anise
White peppercorn
Dark & Light soy sauce
Whole clove of garlic

Method:

Marinate all the above for at least 1 or 2 hours. Remove eggs and tofu before cooking under medium fire. Remember to constantly stiring them to avoid pork from sticking to the base. Cook until pork was done or before the gravy turn dry. Add in water, eggs and tofu. Simmer for at least one hour or till the pork is soft.

Base on my pic above, I’ve excluded the pork and add in chicken stomach and pig intestine (did I hear someone streak “Fear Factor?”). It is yummy but some do feel icky cos it is the ‘pipe’ but I still love them.

This is my quick version of a bolognese recipes cos:

1. A canned of peeled tomato is near it’s expiring date
2. The basil in my garden is getting old.
3. Kids are sick of eating rice/porridge.

Ingredients:

Minced pork
Mixed herbs
Parsley
Bombay Onion
A can of peeled tomato
Button Mushroom
Diced carrot
Extra Virgin Olive Oil
Spaghetti (Precook till soft)
1 teaspoon of mixed herbs
1 tablespoon of parsley flakes
A handsful of fresh basil leaves

Instruction:

Saute diced onions in olive oil till fragrant. Add in minced pork and carrot. Cook till pork is done. Mixed in the rest of the ingredients except spaghetti and basil leaves.

Seasoned them with salt and sugar.  Cook till the gravy turns thick.  Add in the fresh basil leaves and quick stir.

Serve on spaghetti.

Check out other basil’s recipes  here.

Better put up a Disclaimer just in case I get sue for poisoning ppl – I will not be liable for any sickness of any kind (mentally and physically) arising out of this site after you have tried my recipes.

If you notice, I used to post up dishes along with the recipes of what I’ve cooked over the weekend on Monday morning. Today is yet another one with the used of fresh basil leaf from my garden.

Ingredients:

Skinned baby shark fish
secret recipes for the chili paste (actually dem lazy to list out all the herbs. sorrrrrrryyyy…)
Fresh basil leaves

Step by step:

Pound chili paste ingrediens i.e. Onions, fresh chilies, lengkuas (dunno the name in english. Another type of ginger) and lemon grass. Stir fried the pounded ingredients in oils till fragrant. Add in skinned baby sharks.

Simmer till they are done. Add in basil leaves. Give them a quick stir and removed pan from stove immediately to avoid basil from turning brownish.

Ingredient:

Dory Fish cut into bite size
Tumeric powder
Sugar
Salt
Pepper
Seasoned flour
Oil for deep fried
Step by step:

Combined all the ingredients and marinate for at least 1 hour or more. Before deep fried, coat them with seasoned flour (in this case, I used KFC flour). Deep fried till they are golden brown.

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NEMO Fish Fingers