Saturday, May 30, 2009

Salty Fish with Meat Patty Clay Pot Rice (咸鱼肉饼煲仔饭)

There are a lot of Clay pot Chicken Rice recipes out there. I will post my version some day. I came up with the Salty Fish with Meat Patty flavor first.


I had this dish in a Hong Kong style express restaurant here few weeks ago. It tasted good, but it came with just few little pieces of salty fish. Hence, I decided to make my own version with a lot of salty fish in it. LOL!!! Like many Asian people, I couldn't resist the wonderful taste of salty fish. For western people, it may smells horrible for them. Once, I had Tom to help me pan frying the salty fish on the outdoor stove, he came back and asked me a very cute question " Honey, are you sure this can be eaten??" LOL... Anyway, he is doing better now, just not too much salty fish for him.

The rice after it's been mixed with the sauce!! See the big chunk of salty fish?? Yum yum!!

This recipe is for 1 small clay pot rice.

1. 1/2 cup of rice - wash and soak for 1 hour before cook.

B) Meat Patty
1. 75g lean ground pork
2. 1 clove garlic - mined
3. Some garlic oil and sesame oil
4. Few dashes of ground white pepper
5. 1/4 tsp soy sauce
6. 1/4 tsp oyster sauce
6. 1/4 tsp corn starch

C) Few chunks of pan fried salty fish

D) Sauce
Mix all the ingredients D below on the stove or microwave.
1) 1/2 tsp soy sauce
2)1/4 tsp oyster sauce
3) 1/4 tsp dark soy sauce
4) 3 tsp of water
5) A pinch of sugar
6) Some garlic oil and sesame oil

Some cilantro, green onion and red chili slices for garnishing.

Steps :
1. Mix ingredient B together, use a fork to form a 1/3" thick patty.
2. In a small clay pot, cook the pre-soaked rice with 1/2 cup of water, bring to boil (about 3~4 minutes), simmer with cover on at medium low heat for about 3 minutes.
3. Place the meat patty on top of the rice
4. Cover and simmer for another 4~5 minutes or until the patty is done.
**Watch the heat and water, don't let the rice burn. Get some hot water ready, and add some water if necessary**
5. When it is done, remove the clay pot from the heat. Top with the pre-fried salty fish. Garnish some cilantro, green onion and chili slices.
6. Mix with some sauce from step "D" (above) in the rice.

Mango Yogurt Cake (芒果乳酪蛋糕)


This was my third assignment of last week end!!! I was exhausted after completing Hokkien Mee, Bak Zhang (Glutinous Rice Dumpling) and this cake. It needed a lot of work and passion+ patience to get them done right. But the results were worth the effort for me to try. Hubby just said that he wants this cake for his birthday. :-)


It is mango season. The mangoes that are sold in Asian supermarkets here are from Philippines - Manila mango. It is the one best suitable for yogurt, pudding and smoothie making. I always have them available for my smoothies or just eat them fresh.


I use a lot of mangoes for this cake, like my mom always said, I would make "liao lui" (lost money) business if I sell my homemade foods because I would add generous amounts of ingredients to make it tastier. LOL!!!!

Here is the recipe and the steps :

1) Cake base
i) 90g cake flour - shifted
ii) 1 tsp baking powder - shifted
iii) 3 egg yolks
iv) 30g sugar
v) 1/4 cup water
vi) 1/4 cup vegetable oil
vii) 1/4 tsp salt
viii) 1/2 tsp vanilla extract
viii) 1/2 tsp mango extract

i) 3 egg whites
ii) 50g sugar

2) Filling
i) 3 ripe mangoes - 2.5 cubed, slice another half for decoration.
ii) 170g plain yogurt
iii) 30g yogurt
iv) 15g gelatine gel (dissolved in 1/8 cup water)
v) 250ml whipping cream

3) Decoration (can be done with ingredients/fruits as desired)
i) 200ml whipping cream - whip with 1 tbsp of icing sugar.
ii) some mango slices from # 2( i )
iii) Some raspberries, blueberries and strawberries
iv) Some blueberry digestive cookie (I used Pepperidge Farms)

Steps :

1. Cake
i) Line a 8" spring form cake pan, preheat the oven at 325F.
ii) In a mixing bowl, mix ingredients A until well combined.
iii) In a separate larger and clean mixing bowl, whisk ingredients B until stiff.
iv) Gently fold in step # iii, lightly stir with plastic spatula to mix well.
v) Pour the mixture into cake pan, bake for 40~45 minutes.
vi) Invert the cake for cooling.
vii) Slice to 3 layers horizontally.

2. Filling
i) Dissolve the gelatin in the water, add in sugar, double boil until clear - set aside for slightly cooling
ii) Mix the mango and yogurt together, pour in # i, stir to mix well.
iii) Whip the whipping cream, mix 1/2 into # 2, divide into 2 portion.

3. To assemble

i) Place a layer of cake into cake pan.
ii) Spread 1 portion of filling on top of it, repeat the same step for second layer, place the last layer of cake on the top.
iii) Wrap the cake pan with plastic wrap and chill in refrigerator for 2~3 hours.
iv) Whip the whipping cream for decoration.
v) Lift up the cake ring, spread whipped cream around the edge and on top of it.
vi) Decorate with the fruits.

Cake cooling on the rack.

Mango Yogurt mixture.

Tuesday, May 26, 2009

Glutinous Rice Dumpling (粽子 - Zong Zi)


First of all, I wish for everyone to have a great Dumpling Festival (Duan Wu Jie), see more information here.

One of my cooking assignments over the weekend was dumpling wrapping. I had never done the wrapping. I just used to be a helper to prepare the ingredients when my Mom made them. I love dumplings so much, I can have dumplings all day long to substitute my normal meals, but the glutinous rice is a bit hard for digestion, so, I limit myself to have just 3 a day! hehehe..., and there is a MUST have ingredient for my dumplings --- salty egg yolk. My Mom wanted to omit it due to health issues, but I warned her that I wouldn't eat it if there are no salty egg yolk in it. So, she would make a separate bunch for me. LOL!!


This is my first attempt for dumpling wrapping, so don't laugh at me ya...! You will notice that shape is not so perfect (triangle), pentagon shape also got, sizes are not equal...LOL!! But as long as it tastes good, who cares?? Eventually, they all will go to our stomach, right?? :-p, umm...a very good excuse!


After I confirmed some of the ingredients with my Si Fu (my Mom), I started my adventure very carefully to make them taste right - I didn't want to ruin it after so much work. I was glad I was able to keep the right taste, I already ate 4 of them just after the photos taken, Tom and Cici had 3! Yummyyyyyyy!!!!

The steps to prepare all the ingredients are written just after each line, you may have to watch the steps carefully, because some of them will be overlapping.

This is for 18~20 dumplings (small size).

A) 50 bamboo leaves.

B) Rice - 700g glutinous rice - soak for at least 3 hours and rinse. While soaking the rice, proceed the filling ingredients below:

Use the same pan until the last step.

C) Filling :

1. 7 salty egg yolks - cut into thirds.

2. 2/3 cup peanut - dried pan fry (without oil) for about 8~10 minutes over medium heat, stir to prevent burnt. Remove the skin after cooled, pound it and add 1/2 tbsp of sugar then mix well. Set aside for wrapping.

3. 6~8 garlic cloves - thinly sliced, brown it with 4 tbsp of oil, saperate the garlic slices from oil with a strainer. Keep the oil to cook the rice and ingredients below.

4. 1/2 cup dried shrimp - wash and rinse

5. 7~8 dried mushroom - soak and cut to 2~3pieces chunks.

Step - In a same pan with garlic oil greased, saute the dried shrimp and mushroom chunks - add 1 tbsp of oyster sauce, cook for 4~5 minutes. Remove from heat and set aside.

6. 400g pork rump meat - cut to approx. 1 inch chunks, marinate with the following ingredients for at least 2 hours :
i) 3 tbsp soy sauce
ii) 1 tbsp oyster sauce
iii) 1 tsp dark soy sauce
iv) 1/2 tsp five spices powder
v) 1/2 tsp ground white pepper
vi) 1/4 tsp sugar

- With the same pan, add in 1 tbsp of garlic oil, stir in the marinated meat, cook for 4~5 minutes, remove from heat. It should yield about 3~4 tbsp gravy for rice frying.

And last, for the rice frying :

1. 2 tbsp garlic oil
2. 2 tbsp sesame oil
4. 1/3 inch ginger - minced.
5. 1/3 cup crispy onion
6. 3~4 tbsp gravy C6 as above.
7. 2 tbsp oyster sauce
8. 1/4 tsp five spices powder or as needed.
9. 1/2 tsp ground white pepper or as needed.
10. Soy sauce to taste (about 1~2 tbsp or as needed)

- add in both garlic oil and sesame oil into the heated pan, saute ginger and onion until fragrant.
- add in the pre-soaked glutinous rices, and ingredients #6~10.
- stir to mix well, cook for about 5 minutes or until the water dry out.
- taste, and remove from heat.

I'm still clumpsy to wrap the dumpling, will write about it after I practice more. The most important is to make sure the cooking water wouldn't seep into the rice.

To cook the dumpling, boil the water, add some salt in it. Line 4~5 bamboo leaves at the bottom of the pot, put in the dumplings (the water should completely cover the dumplings), place another 3~4 bamboo leaves on top of it. Return to boil, simmer over medium heat for 2.5~3 hours.



Sunday, May 24, 2009

Penang Hokkien Mee (Penang Prawn Noodle)


It is long a weekend, don't have to work on Monday (Memorial Day). Hence, I gave myself 3 big cooking assignments to achieve:-p!! These need a lot of work and time to prepare. I don't want to ruin the taste by rushing it.

Here is one of my cooking assignment for this weekend - Penang Hokkien Mee!! I have been long craving for it. I grabbed all the ingredients from Lee Lee and started my adventure!! It has been about 7 years since last time I made it. Fortunately, it turned out good. Again, Cici was doing so much better than her dad, she loved it the first time she had it!


The ingredients and steps for the soup :

Soup :

1. 5 Liter water
2. 1.5 kgs prawn or as desired
3. 0.5kg prawn head
4. 1 kg pork bones (hot water bathed)
5. 1 Jicama (about 450g) peeled and cut to 4 big chunks.
6. 60g rock sugar
7. 1 tsp belacan (optional)
8. 5 dried red chili (or as needed, I didn't make it spicy because Cici could only handle mild level)
9. 1/4 cup crispy onion, prepare extra for topping.
10. Salt to taste.

Chili paste :
1. 250g red chili
2. 10 dried chilies
(blend # 1 and #2 together, don't add water)

3. 1/4 tsp salt
5. 4 tbsp oil

Steps :

1. Boil the water.
2. Add in the prawn and cook until they are 90% done, remove from the soup, set aside to cool.
3. Add in the prawn head and pork bones, return to boil. Switch to low medium low heat and continue to cook.
4. At the meantime, peel the prawns and save the heads and shells. Then return the prawn heads and shells back to the soup.
5. Add in jicama, belacan and dried chili, simmer for 1 hour.

For Chili paste
6. In another stove, heat up a sauce pan, add in the oil, stir in the blended chili, cook over medium heat for about 10~15 minutes, add in salt.
7. Scoop out the cooked chili paste to a bowl.
8. Scoop in some prawn soup to wash out the remaining chili and oil in the pan then pour them back to the soup pot.
8. Grease the pan with some oil.
9. Add in prawns (those already peeled), stir and cook for 5~8 minutes, sprinkle some salt to taste.
10. Remove from heat, set aside.
11. Again, scoop some prawn soup to wash the pan and pour them back to the soup pot.
12. After an hour, add the crispy onions to the soup. If you want the spicy soup base, add in the chili paste you just cooked, or add in separately when serve.
13. Simmer for another 2 hour or longer for better taste (I like it overnight).
14. Salt to taste.
15. Discharge the prawn heads and shells before serve.

For the noodle and other condiments, it is adjustable according to your personal liking.

1. 400g yellow noodles (can substitute with instant noodle or ramen)
2. 100g bean sprout.
3. 50g rice vermicelli - soaked(omit it if you use instant noodle or ramen)
4. Some water spinach (空心菜) (I used yam leaves as substitute)

Steps :

1. Boil the water.
2. Put the strainer in the broiling water.
3. In sequent, add in vermicelli, noodle, bean sprout and vegetable.
2. Shake the strainer and cook for about 15~20 seconds.(don't over cook it)
3. Rinse it from the broiling water, and serve in a bowl.
4. Scoop in prawn soup, top with the following :

Topping :
1. Cooked prawned at # 9.
2. Crispy Onion
3. Hard broiled egg slices
4. Pork mean slices (can precooked in the soup)
5. Chili paste

A lot of prawns!!! LOL!!

I love this pot so much (got it at Target.) The built-in strainer saved me a lot of work when I removed the prawn heads and shells.

Friday, May 22, 2009

Banana Walnut Muffins


Banana again!! LOL! No doubt, they are easily loved by most of us. Bread, pudding, smoothie, cake and now muffins. yum! yum!

I don't have much time to bake recently, a simple and quick baking recipe is really what I need, so, here they are! :-)


Ingredients and steps :

1. 1 cup walnuts - baked at 350F for 4~5 minutes and coarsely chopped
2. 6 ripe bananas - mashed with fork
3. 2 cups all purpose flour
4. 1/2 cup sugar
5. 1/2 tsp baking soda
6. 1 tsp baking powder
7. 1/4 salt
8. 1 stick (113g) unsalted butter - melted
9. 2 eggs (lightly beaten)
10. 1 tsp vanilla extract

Steps :

1. Preheat the oven at 375F.
2. Line the muffin cups on the baking tray.
3. In a large mixing bowl, mix together sugar, mashed banana, butter, eggs and vanilla extract, lightly stir until well combined.
4. Sieve the flour, baking powder, baking soda and salt into banana mixture, gently fold it to mix well.
5. Scoop the batter into each muffin cup, top with some walnuts.
7. Bake for 30 minutes.

Tuesday, May 19, 2009

Bacon Wrapped Jumbo Scallops


It is pretty hard for me to ignore the jumbo scallops that are commonly available in supermarkets here. In Malaysia, we usually use dried scallops (江瑶柱) for soup cooking - it enhances the flavor and sweetness of the soup. But it is not cheap! LOL!!

I bought a pack of Japanese jumbo frozen scallops last week, craving for bacon wrapped scallops badly! It is an expensive dish served in western restaurants here. I would rather buy as many as I want and cook it by myself. You don't have to panic about how to season it, scallops don't need too much seasoning on it as their original taste is good enough to make you drool for it. :-)


Here are the ingredients and steps :

1. 6 thawed jumbo scallops (about 0.5lbs) - pat dry with paper tower
2. 6 slices of thin half cooked bacon (don't cook too crispy)
3. Some dill and thyme flakes
4. 3 BBQ skewer - soak in water for at least 1 hour before use.
5. Some lime slices (if desired)

Steps :

1. Wrap each scallop with a piece of bacon, secure with BBQ skewer.
2. Sprinkle some thyme and dill flakes on both sides.
3. Grill over medium heat for 3~4 minutes each side.
4. Sprinkle some lime juice on top of it (if desired).
5. Serve warm.

Sunday, May 17, 2009

Summer Smoothies


It is getting warm here, having a glass of mixed fruit smoothie is really refreshing. Cici got me a cook book few months ago, and I saw a couple of smoothie recipes in it. I am making different kind of smoothie every day, purely made from available fresh fruits and natural yogurt, some of them are just mix and match, not really following a recipe. I don't add any sugar in my smoothies because the sweetness from the fruit itself is good enough for me. You may add some honey if needed.

Here are 2 of my smoothies, just gather all the ingredients and blend it until smooth or leave some fruit chunks if desired. I will post some more later. Enjoy!


A. Berrynana

1. 80g ripe banana - cubed
2. 120g strawberry - cubed
3. 1/2 cup low fat natural flavor yogurt
4. 1/4 cup low fat milk


B. Tropical Fling

1. 70g ripe Manila mango - cubed
2. 70g ripe Pineapple - cubed
3. 1 tsp fresh lime juice or as needed
4. 1/2 cup low fat natural flavor yogurt
5. 1/4 cup low fat milk

Thursday, May 14, 2009

Chicken Fajita


Fajita is one of the Tex-Mex cuisines, which also can be referred as Southwestern cuisine in America. Tex-Mex cuisine refers to the food prepared with the influences from Texan and Mexican cuisines.

There are a lot of Mexican restaurants in Arizona. The most popular Mexican dishes they serve are Taco, Burrito, Fajita, Chimichanga..etc. Most of these dishes have a common ingredient - they are served with tortilla wrapped or folded. The fillings normally consist of grilled meat, lettuce slices, re-fried beans (frijoles in Spanish), salsa, guacamole, sour cream..etc.


The name Fajita originally refers to grilled beef (skirt steak) served with tortilla. Different kinds of meat like Chicken, pork and shrimp are also available now. The grilled meat is usually served on a piping hot iron skillet/sizzling plate with some pepper and onion slices. The tortilla sheets and other condiments are served on a separate plate.

Tom bought me a sizzling plate a month ago. I was hopping to make my own version of fajitas. Here they are. :-)

1. 250g chicken breast

Marinate with :
1. 1/4 tsp ground cumin
2. 1 tbsp lime juice
3. 5~6 leaves of fresh oregano (minced) or 1/2 tsp dried oregano flakes
4. 1/2 paprika pepper powder
5. 3 cloves garlic - crushed
6. salt to taste.

- marinate overnight.

1. Some red and green pepper slices
2. 1 jalapeno pepper slices
3. 1 habanero pepper slices (only for those SUPER HOT lover)
4. Some Cilantro (optional)

Other ingredients/Condiments :
1. 4~6 tortilla sheets
2. Lettuce slices
3. Salsa (see recipe here)
4. Guacamole (see recipe here)
5. Re-fried and some shredded Mexican cheese

Cooking Steps :

1. Grill the chicken breast over medium heat (about 8~10 minutes each side). Remove from heat, and slice to strips.
2. In the meantime, warm the tortilla sheet and re-fried bean topped with Mexican cheese.
2. Heat the greased iron skillet/sizzling plate, saute the pepper and onion slices for about 3~5 minutes. Season with some salt and garlic if desired.
3. Add in chicken strips, stay in the heat for about 2 2~3 minutes.
4. Remove from heat, and serve warm.

Tuesday, May 12, 2009

Guacamole Salsa Dip


I never liked avocado. Didn't know how to prepare it. I have seen it been served in salad bars, but never had much because I thought it tasted bland. But I got to change my mind now. I had some tortilla chips dipped with guacamole in a pot luck party, it was tasty and refreshing, I couldn't stop eating it! LOl!!


Guacamole is an avocado based dip/sauce. Other major ingredients are lime juice, onion or garlic, and salt. Sometime, tomato cubes, cilantro, chili pepper are added to. It is really nothing complicated, you can adjust the amount of the ingredients according to you desired taste.

Here's my version of guacamole.

1. 3 ripe avocados - cut to half, remove the seed, scoop out the flesh to a mixing bowl and mash with a fork.
2. 1/4 cup tomato cubes
3. 1~2 tbsp fresh lime juice to taste
4. 3~4 cloves garlic - finely chopped
5. 1/8 cup chopped onion
6. Some cilantro (optional)
7. Some salt to taste


1. Mix all ingredients above and refrigerate for an hour before serving.
2. Can serve with tortilla chips, cracker...etc.

I serve this with chicken fajita too, stay tuned and check it out later! :-)

Sunday, May 10, 2009

Rotini Con Porco Al Sugo Rosso


Don't be confused by the name of this dish - sounds complicated huh? Sometimes, when I don't know how to name the dishes I cook, I will let Tom and Cici name it. Tom named this dish in Italian, means spiral pasta with pork in red sauce. Sounds better in Italian, right? LOL!

I am working full time recently, so, simple and fast meal is my first priority. I always cook extra to save for mine and Tom's lunch box the next day. Pasta or spaghetti still taste good the next day, so I cook them a lot recently. LOL!


Here's my recipe :

To make the sauce :

1. 280gram ground pork (can substitute with ground beef)
2. 1 can (26oz) spaghetti sauce
3. 1/3 cup chopped onion
4. 1/4 tsp dried basil
5. 1/4 tsp dried parsley
6. 1/8 tsp ground black pepper
6. salt and garlic to taste
7. some your preferred shredded cheese
8. Parmesan cheese to taste

9. 1 pack (340g) Rotini - cook according to packing direction. After drained, mix with 1tsp of olive oil and sprinkle some parsley flakes in it.

To make the sauce :

1. Grease a heated pot with some oil.
2. Fragrant the onion then stir in ground pork, cook for 2~ minutes.
3. Pour in the spaghetti sauce, add in basil and parsley. Simmer for 30 minutes.
4. Add black pepper, salt & garlic to taste.
5. Top the Rotini with shredded cheese then spoon the sauce on top of it.
6. Sprinkle some Parmesan cheese and serve.

Friday, May 8, 2009

Mocha Swirl Cheese Cake


It is time to pamper hubby for his hard work on our new gates! That is really an amazing job. I couldn't help much, only can cook the food he likes. I am also helping him to control his diet, but wouldn't stop him to eat something he really likes. Just have to control the portion of each meal so that he still able to eat everything I make.

I have many cream cheeses stored in fridge which I got them while they were on sales. Believe it or not? Cream cheese here is 400% cheaper than in Malaysia. My sister asked me to hand carry some to her next time I go back. LOL!!


Here is my recipe for Mocha Cheese Cake. I should have baked them in hot water bath method, but I wanted to save time, so, the appearance of this attempt is not so nice. Anyway, it is still yummy! :-)

1. 1.5 cups crushed Oreo Chocolate Cookies.
2. 2 tbsp butter - melted.
3. 2 packs cream cheese (226g X 2) - soften.
4. 2/3 cup sugar.
5. 1/2 tsp vanilla extract.
6. 1/2 cup sour cream.
7. 2 eggs
8. 3 squares semi sweet baking chocolate - melted, cooled.
9. 1 tsp instant coffee powder - stir in melted chocolate when it is still warm.
10. Some fruits for decoration.

Steps :
1. Preheat oven to 325F.
2. Line a 8" spring form cake pan with aluminum foil, with ends of foil extending over sides of pan.
3. Mix cookie crumbs and butter, press firmly onto bottom of prepared cake pan. Bake for 10 minutes.
4. In a large mixing bowl, whisk cream cheese, sugar and vanilla until well blended.
5. Add in sour cream, stir to mix well.
6. Add in eggs, beat until well blended.
7. Remove 1/2 cup of the cheese mixture, set aside.
8. Stir melted chocolate & coffee into remaining cheese mixture.
9. Pour the mocha cheese mixture over the baked crust.
10. Spoon in the plain cheese mixture on top of the mocha cheese mixture.
11. Cut through the mixture with a knife several times for swirled effect.
12. Bake for 40~50 minutes.
13. Cool and refrigerate overnight.
14. Lift up the cheese cake from the pan.
15. Top with your preferred fruits, serve cool.

Wednesday, May 6, 2009

Drunken Prawn in Bak Kut Teh (醉虾肉骨茶)

Tired of meaty Bak Kut Teh? My new invented drunken prawn in Bak Kut Teh!! LOL!!

Bak Kut Teh is a Chinese soup popularly served in Malaysia and Singapore. "Bak Kut Teh" is a Hokkian saying, literally translate as " Meat Bones Tea". In this term, tea means soup. The soup is cooked for hours with pork ribs/bones and a bag consists of variety Chinese herbs and spices. Additional ingredients like pork innards, lettuce, fried bean curd can be added into the soup upon request.


I wanted to make seafood Bak Kut Teh long time ago, but my parents were concern about their blood pressure and cholesterol level. So, I just hold it up until now.

Again, don't worry about my honey, he likes it very much!! He said he is a "weird" guy that has been well trained to eat what ever food I cook. LOL!!!!

You got to try this out if you have chance. Yummy!!!

Ingredients and steps.

A) For the Bak Kut Teh :

1. 650 ml water
2. 1 bag of A1 bak kut teh spices (normally it comes with 2 bags in a packet, double the ingredients if you have more family member to consume).
3. 250g of pork ribs/bones (broiled water bathed)
4. 5~6 cloves garlic
5. 3~4 mushroom - soaked
6. 1 tbsp soy sauce
7. 1 tsp dark soy sauce
8. 1 tbsp oyster sauce
9. 1/2 tsp white pepper
10. Salt to taste

Steps :
1. Broil the water and add in ingredient # 2~#5. Return to broil, simmer for 40 minutes.
2. Add in ingredient #6~ #9, simmer for another hour or longer for stronger taste.
3. Salt to taste.

B) Drunken Prawn in Bak Kut Teh

1. 250g prawn - trimmed and de-vein.
2. 1 tsp of oil mix with few drops of sesame oil
2. 3~4 slices of ginger
3. 2 cloves garlic - crushed
4. 3~4 (or as desired) chili padi or jalapeno - sliced
5. 1 tbsp (or as desired) Shao Xing wine
6. Some lettuce
7. Some cilantro or green onion for garnishing.

1. Grease and heat a pot (use clay pot if you have it)
2. Fragrant the ginger, garlic and chili (about 2~3 minutes)
3. Add in prawn, stir for a while, pour in the Bak Kut Teh. Bring to Broil.
4. When prawns are done, add in Shao Xing wine and return to broil. Remove from heat.
6. Add in some lettuce and cilantro/green onion.
7. Serve with rice or mee sua.

Sunday, May 3, 2009

Cheese Bacon Baked Mashed Potato


Potatoes are one of the major foods in Western and European countries. They can be prepared in many ways: baked, mashed, broil and deep fried in strips - french fries - which is most common to all of us.

I'm a huge fan of french fries but afraid they are too fattening, like most women. I found some baked potato recipes that don't contain too much oil. It is easy and also suits to Tom and Cici's taste buds. To be fair to them, I can not always cook my home country's meal for them, right?


I invented this recipe from the combination of mashed and baked potatoes. Enjoy! :-)

1. 3 potatoes (about 600g total) - broil with skin on for 20 minutes or until soft.
2. 3 slices of bacon - cook until crispy them crumb.
3. 1/4 cup of low fat milk
4. 1 tbsp butter
5. 2 tsp Parmesan cheese
6. Some parsley and oregano flakes (or your desired herbs)
7. Salt and garlic powder to taste
8. Some shredded cheese for topping

Steps :
1. Preheat the oven at 350F.
2. Peel the cooked/soften potatoes.
3. In a mixing bowl, mash the peeled potatoes together with milk and butter.
4. Add in bacon crumbs, Parmesan cheese, parsley, oregano flakes and salt and garlic to taste. Stir to mix well.
5. Use your hands to form the mixture into a 2" diameter ball.
6. Place the potato ball in a sauce bowl. Lightly Press to flatten the top a bit.
7. Top with some preferred shredded cheese and herb flakes.
8. Bake in preheated oven for 5~8 minutes.
9. Serve warm.

Friday, May 1, 2009

Fried Rice in Egg Wrap (蛋包火腿炒饭)


Cici named this dish for me! :-) I am trying to consume the leftover honey ham from Easter day as soon as possible. Don't want to waste it. Besides using it for breakfast omelets, tortilla wraps, etc. Here is my honey ham fried rice. I served it with egg wrap so that it will not be too boring for Tom and Cici to have just fried rice.


There is a trick to make an unbroken egg skin. Mix some corn starch with some water, beat together with the eggs. Trust me, it works.

Method to make egg skin (for 3 serving)

1. 5 eggs
2. 1/3 cups milk/water - (this will result a softer egg skin)
3. 1 tsp of corn starch - mix in # 2.
4. Some salt and white/black pepper

Steps :

1. Beat together the eggs and milk/water corn starch mixture, salt and pepper. Divide to 3 portions.
2. Slightly grease a non stick frying pan.
3. Pour the egg mixture into the pan.
4. Tilt the pan with circular motion to make an approx. 7~8" diameter egg skin.
5. Brown both sides of egg skin over medium heat.
6. Remove from heat and set aside.

Ingredients and steps for fried rice.

1. 4 bowls of cold cooked rice (better use overnight rice)
2. 140g honey ham - cubed
3. 1/2 medium sweet onion - sliced
4. 1 tsp XO Sauce
5. 2 tbsp soy suace or as desired
6. 1 tbsp oyster sauce
7. Some salt and white pepper to taste
8. Some green onion and red chili for garnishing.

Steps :

1. Grease the frying pan with some oil.
2. Fragrant the onion slices over high heat.
3. Add in XO sauce then stir in the rice.
4. Add oyster sauce, soy sauce. Stir the rice for 3 minutes.
5. Add ham cubes, stir for another 3~4 minutes
6. Sprinkle some salt (if needed) and pepper to taste. Stir in green onion and red chile before remove from heat.

To assemble :

1. Place the egg skin in a soup bowl.
2. Spoon the fried rice into the egg skin
3. Fold the skin edge to the middle. Place the serving plate on top of it.
4. Flip over the plate and bowl.
5. Cross the top of egg skin with a knife. Open it like a pocket.
6. Enjoy.
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