Quick and Easy Chicken Noodle Soup

I didn't have to cook for a couple days as we have too many leftovers to clear out. Now its time to clear some raw ingredients out of the fridge. Quick and Easy Chicken Noodle Soup - clear out my celery, onion, carrot and potatoes and chicken breast. Marinate the chicken breast with some zesty herbs, pan fry then, shred and set aside. In a different pot, boil water, dump chopped celery, onion, carrots and potato, add some ground pepper, cook for 30mins or until carrots are tender, add shredded chicken, cook over low heat for about 15 minutes, add cooked spiral pasta, salt and chicken bouillon to taste. DONE!!! 这真是个消灭掉一堆中国芹菜的好方法啊！又快又容易， 昨天办公室的pot luck, 红毛人很喜欢。

Homemade Assam Laksa

This is special dedicated to my high school schoolmate whom came to visit me in AZ, I am really happy she kept her promise. She told me she would like to learn how to make assam laksa without the overwhelming “her kor” – prawn paste flavor, which is exactly the same as my preference. So, I decided to take this opportunity to record my making of assam laksa properly, as you may know, all the while, my cooking is always based on “agak-agak” – estimation. Gigi, 你的面子够大了吧？老娘为你从出江湖！ :-p

My version of assam laksa soup is clearer, taste more close to Malay version with a lot of chunky fish fleshes (again, my preference), if you like the typical Penang Chinese version of assam laksa, just add another 2~3 tbsp of her kor (prawn paste). I usually cook the soap one night ahead before serving.

Ingredient and steps for the soup:

1. 4 lbs Indian Mackerel/Ikan Kembong

2. 3.5~4 liter water

3. 1 bunch kesom leaves (Vietnamese mint)

4. 2 stalks lemon grass – smashed

5. 5~7 tamarind skin

6. 1 – 2” cube salted markerel fish – slightly roasted and mashed. (yes, salted fish, my secret recipe :-p).

7. Tamarind Juice – 1 pingpong ball size of tamarind paste mixed with 400~500ml of water, rub the paste until the flesh dissolve in the water.

Spices – grind/blend the following ingredients

1. 400~450g shallot

2. 18~20 dried chili (soaked)

3. 5~6 fresh red chili (I couldn’t get this from the store, substituted it with 4 chili padi, thats why my soap is not that red in color)

4. 1 large sweet onion (chop to cubes before grinding)

5. 1 – 1” cube belacan (slightly roasted)

Seasoning

1. Salt to taste

2. Adjust your preference taste with the following solutions :

   • spiciness – add more chili padi

   • sourness – add more tamarind skin or tamarind juice

   • sweetness – add more onion or prawn paste (if you like it)

Steps :

1. Bring the water to boil, add in fishes, cook for about 10~12 minutes.

2. Take out the cooked fishes to a big bowl and let it cool.

3. Add in kesom leaves, tamarind skin, lemon grass, salted fish and ground spices to the fish stock, bring it to boil again, turn to low heat.

4. When the fishes are cool, peel the fleshes and discharge the bones. Mash the fleshes with fork into chunky or tiny pieces.

5. Before adding the fish fleshes back into the stock, pick up the kesom leaves from stock first (you don’t want all the fish fleshes stick on the leaves later).

6. Add in the fish fleshes, tamarind juice (reserve some for later adjustment) bring to boil and turn to low heat, continue to cook for at least 3 hour before serving. Or you can let it sit overnight (with the heat off).

7. Season with salt. Adjust the taste to your personal liking with the following solutions :

• spiciness – add more chili padi

• sourness – add more tamarind juice

• sweetness – add more ground onion or prawn paste (if you like it)

薄荷奶虾米粉 (Mint Prawn with rice noodle)

Just wanna post something made from instant paste, fast and easy for a working mom. Wish I have time to post some new recipes soon....(I am day dreaming, my baby just stared to crawl, I can't even keep my eyes out of her...lol)
太久没po食谱了， 朋友送来两包薄荷虾酱料，加水，淡奶， 虾一起煮， 上桌的时候加些薄荷， 烫了一些米粉来拌多余的汤汁， 又是美味可口的一餐了。 对要上班， 又要照顾宝宝的我来说， 越简单， 越快越好。 希望很快又可以写食谱了吧。。（在幻想中) . 宝宝已经开始会爬了， 要写食谱也不知道要等到什么时候了。。。

Penang Char Koey Teow

I like to use extra large prawn for my Char Koey Teow (CKT). I should have named it Penang Lorong Selamat Char Koey Teow!!!- The famous stall in Penang with "sombong" Auntie and over priced CKT. Many years ago it was about RM4~RM5 a plate, I don't know how much is that right now, may be RM7~RM8?? Why pay so high? We can make it our own with extra prawn too!!

I came from a hawker family, I grew up from a famous hawker center/food court in my home town. I liked watching how those hawker prepare the food, like Hokkien Mee, Jawa Mee, Ikan Bakar, Char Hor Fun, Hokkien Char, Char Koey Teow...etc. I was there until I finished my high school - 15 years of watching...LOL!! I will never forget how they control the heat, the timing of cooking. It is just become my instinct now.




Tricks to make a good CKT :

1. Sauce (everyone has their own secret recipe/ratio in sauce mixing, it is all about soy sauce, oyster sauce, dark soy sauce, fish sauce, sugar)
2. Heat
3. Timing ( a plate of CKT should be done in approx. 3 minutes with appropriate heat The best way to learn is watch closely every time when you order CKT outside, compare the differences of the texture when you eat it at different places)
4. Use pork lard
5. Fresh ingredients


The recipe I am going to share today is from my relative. She is not as famous as Lorong Selamat Auntie, but has a good reputation too. Trust me, I was seriously thinking of selling CKT if I have never met Tom. I was so frustrated and tired of my work, and had deeply considered to switch my carrier. I used to worked 16 hours a day. My relative who is selling CKT works only 4~5 hours a day, 5 day week, and her income is more than those Manager levels...LOL!! Never mind, I think I will still want to sell CKT one day when I retire and move back to Penang with Tom.. :-) . Use extra large prawn for my CKT and sell it cheaper than Lorong Selamat CKT, I really "beh siok" - not happy with the owner! LOL!!!

Here's the recipe for the CKT sauce, you can mix extra and refrigerate it :

Mix and stir to blend well.
1. 2/3 cup soy sauce
2. 1 tbsp dark soy sauce
3. 2 tbsp oyster sauce
4. 2 tbsp fish sauce
5. 1 tsp sugar


Ingredients for a plate of CKT :


1. 2~3 garlic - chopped
2. 3~4 extra large prawn (personal preference)
3. Bean sprout (soak in the water, when you add the bean sprout to your CKT, the water drip will keep your CKT moisture)
4. Fresh Koey Teow (keep in mind that if your koey teow have been kept in fridge, it will need longer time to cook through - probably extra 60~90 seconds)
5. Lap Cheong (Chinese Wax sausage) slices
6. Fresh cockles (I couldn't find it here, so I skip it)
7. Chinese chives
8. Pre-mixed CKT sauce
9. Chili Paste
10. An Egg
11. Some while pepper powder


Steps (I can not tell you exact timing when do you need to add the ingredients, it is all depending on the heat and experience, it should be done in approx 3 mins for a plate of CKT, like I said before - watch closely how those hawker prepare your CKT) :

1. Heat up the pan
2. Add a table spoon of oil/pork lard (those hawkers usually add more than that)
3. Add garlic, then prawn (stir for few seconds)
4. Add 1/2 of your bean sprout
5. Add koey teow, immediately follow with a 1~1.5 table spoon of the CKT sauce, chili paste, stir to coat well.
6. Stir the koey teow to the side of the pan, grease the middle of the pan with some oil, drop an egg, few drops of CKT sauce, some white pepper.
7. Cover the egg with the koey teow, immediately add in cockles, lap cheong, another half of bean sprout, chives.
8. Stir to mix well, remove from heat and serve warm.

Fried Bee Hoon (Rice Noodle) with Turkey

My friend was wondering if a 10lbs of turkey for a small family like us would be too much. We didn't finish it all at once, there are many ways for us to consume a turkey, so, I don't have to worry too much about the left over. In fact, I can skip cooking for few days. :-)


I can make turkey sandwich, fried noodle or rice with turkey, and the turkey bones will be used for porridge or soup.

Fried Bee Hoon :
1. 200g rice noodle - presoaked
2. 1/2 sweet onion - sliced
3. 4 mushrooms - sliced
4. 1 ~ 2 cups cabbage slices
5. some snow peas or desired vegetable
6. 1 cup bowl of turkey meat & some dripping
7. Some water

Seasoning :
1. 2 tsp oyster sauce
2. 1 tbsp soy sauce or to taste

Steps :
1. Grease the heated frying pan, fragrance the onion slices over high heat.
2. Add in mushroom slices and 1/2 of cabbage, stir for 30 seconds.
3. Add in rice noodle and seasoning. Sprinkle some water and stir fry for 2~3 minutes.
4. Add in snow peas, turkey meat, sprinkle some water. Continue to cook for another 3~4 minutes.
5. Serve with warm with some sambal chili. :-)

Pak Cheng Soup - 八珍养颜汤, 八珍面线

My friend in China is bugging me to post this recipe for her in Mandarin, as she doesn't speak English. I was thinking to take this as an excuse to skip my English lesson for one post. :-p. I thought that it might be easier for me to post this recipe in Mandarin too because it is related to Chinese medication. Anyway, I will still post bilingually.

I was suffering from the pain of PMS(Premenstrual syndrome) long time ago, my mom kept nagging me about consuming this traditional Chinese herbal medicine soup. It is to ease my pain and help to improve my blood circulation. The "Pak Cheng" prescription contains ligusticum wallici, Angelica Sinensis, Paeonia Lactielora, Glutinosa, Coponosis Tangshen....etc. You may cook this with some pork ribs or chicken. Or, you may substitute the meat with eggs too.

I bought few packs of "Yew Chian Haw" brand Pak Cheng soup ingredients from Penang. When I can't finish the whole pot of soup, I will do some creative cooking by adding the wheat flour vermicelli (mee sua), mushroom and vegetable in the soup, it becomes another yummy and healthy meal.

对许多女性来说, 经痛是个挥之不去的恶梦. 以前的我是其中之一. 比较普遍的解决方法就是吃止痛药, 可是我总是担心会有副作用.

终 于, 在妈妈一再唠叨下, 好几年前开始, 每次月事一完, 我就会自己炖一锅的八珍汤来调养身体, 这配方不但可以改善经痛的问题(当然啦, 生冷食物尽量避免), 而且对血液循环也有帮助, 让我们脸上气色比较红润. 我都是买现成包好的配方 (成份有川弓, 当归, 熟地, 防党参, 大枣等等), 特别喜欢"游建好"这品牌, 就算不加骨头,不加肉,汤喝起来也很甘醇, 不会苦. 在马来西亚的超级市场都可以买到.




我每次煮一锅, 都要分好几次才能喝完. 所以就动脑筋想到不如加点面线, 香菇, 蔬菜, 搞搞新花样, 效果还不错哦, 喜欢吃素的人可以试试看. 如果想吃荤的, 就加点排骨或鸡肉.



我个人觉得不加肉类真的蛮好喝的, 甘醇而不腻. 我都加鸡蛋 (妈妈说可以补充钙质哦) 想滋补又怕肥的朋友,不妨试试看吧.

材料:

1. 一包(120gm) "游建好" 八珍养颜汤配方
2. 2~3 个鸡蛋 (如想吃荤就以排骨或鸡肉代替)
3. 枸杞 - 随意(我自己另外加的)
4. 1000ml 水 (包装上是2000ml), 我比较喜欢浓一点的味道, 可依个人口味调整, 如果是要加面线的汤就要浓一点.

如果想加面线,另外准备以下材料:
1. 面线
2. 香菇 (先泡软)
3. 枸杞 - 少许
4. 当季蔬菜
5. 香菜(芫荽) 或芹菜少许
6. 麻油或蒜油少许
7. 绍兴酒-随意(不喜欢可以不加)
8. 盐少许


步骤 :
1. 把水烧开, 加入配方和鸡蛋, 中小火炖15分钟.
2. 把鸡蛋捞起来, 拨掉壳, 再加入汤里, 再炖多45分钟就可息火.
3. 如果只想喝汤, 不加盐也可以.


4. 如想加面线的话中途可以把一半的材料分到另外一个锅, 再加香菇和 枸杞一起煮.
5. 面线和蔬菜再另外烧水煮熟.
6. 汤煮好以后加点盐调味即可.
7. 把汤淋在面线, 撒点香菜, 滴几滴麻油或蒜油, 和绍兴酒, 又是一道美味可口的药膳面食啦!!!

Ingredients :

1. 1 pack (120gm) "Yew Chian Haw" Pak Cheng
2. 2~3 eggs (may use some pork ribs or chicken)
3. Wolfberry (lycium chinense) - optional
4. 1000ml water (instruction - 2000ml, I like stronger taste, so, you may adjust the volume to personal preference)

For adding noodle :

1. Noodle
2. Mushroom (pre-soaked)
3. Some wolfberries
4. Some vegetable
5. Some cilantro or chinese celery
6. some sesame oil or garlic oil
7. Salt to taste
8. Shao Xing wine (optional)

Steps :

1. Boil the water, add in "Yew Chian Haw" Pak Cheng ingredients and eggs.
2. Return to boil, simmer over low medium heat for 15 minutes.
3. Remove the eggs from the soup and peel the shell, then return to the soup.
4. Continue to simmer for 45 minutes.
5. Serve warm. Season with some salt if desire.

To add wheat flour vermicelli (mee sua)

1. Split the soup to 2 pots.
2. Add in mushroom and wolfberry.
3. At the meantime, cook the mee sua and vegetable in a separate pot.
4. Season the soup with some salt.
5. When serve, top few drops of sesame oil or garlic to taste.
5. Garnish with cilantro or Chinese celery



"游建好" 八珍养颜汤. 之前从PENANG带过来的, 最后一包咯....., 要空运过来咯....

Ravioli with Mushroom Red Sauce (Quik and Easy Meal)

I always keep something for quick and easy meals in my fridge, so in case when I come home late from work we can have something in fast for our dinner. (Tom said: If I tried to cook, we'd have frozen burritos and canned peas.)

We bought a pack of grilled chicken with mozzarella cheese ravioli from Costco last week. Since I got home late today and was so tired from work, I decided to cook this lazy meal for our dinner tonight. It only took me 5 minutes of preparation, and 30 minutes for the cooking time.



I have also included a pasta/noodle machine in my wish list - so I will make my own version of ravioli from scratch one day! :-p (editor's note: Sounds like the kind of present we'd all enjoy! hehe!)

1. 1lb of grilled chicken with mozzarella cheese ravioli

2. Mushroom sauce
i) 1 tbsp olive oil
ii) 1 cup of chopped sweet onion
iii) 300g fresh whole white mushroom
iv) 1 can - 751g Hunt's Garlic and Herb spaghetti sauce
v) Some basil and parsley flakes (dried or fresh)
vi) some black pepper and salt to taste
vii) Some shredded mozzarella cheese and Parmesan cheese for topping

Steps :

1. Heat a sauce pan, add in olive oil.
2. Fragrant the chopped onion, stir in whole mushrooms. Cook for 2 minutes.
3. Pour in spaghetti sauce, bring to boil, add in basil and parsley flakes.
4. Simmer for 30 minutes, pepper and salt to taste.
5. Meanwhile, boil a quart of water, cook the ravioli for about 3~4 minutes or until it reach your desired tenderness. Drained and set aside.
6. When the sauce is done, top the mozzarella cheese and Parmesan cheese on the ravioli, scoop the mushroom sauce to the top of it.
7. Serve warm

Sizzling Chicken Noodle (铁板面)

My friend in Penang complained that I should have posted more Asian recipes. Eerrr?? I think I have been posting more Asian recipes..dear :-P

Tom bought me a cast iron sizzling pan few months ago. I like to serve my food in a clay pot or a sizzling pan because they keep your food warm longer. I especially like pipping hot. :-p

I like to order sizzling noodle if I dine in at the food court inside the shopping mall. I can say it is available in every shopping mall? It is because I seldom find a good noodle stall operate in the food court. If the sizzling noodle served to me is not good, I could just simply add in soy sauce and chili to "cure" them and it won't tasted too bad since the noodle served warm with the sizzling plate.



It is not difficult to make sizzling noodles on your own, here's my recipe and direction. Hope you like it. :-)


A) Noodle for 3~4 people.
1. I use ramen noodle - cook to about 80% doneness, as it will be cooked again on the sizzling pan. You can substitute ramen with Yi Mee.
2. 3~4 eggs
3. Some green onion or cilantro for garnishing.

B) Chicken
1. 600g boneless chicken leg meat - marinate overnight with :
i) 1tbsp soy sauce
ii) 1 tbsp oyster sauce
iii) 1/2 tsp dark soy sauce
iv) 1 tsp sesame oil
v) 1/4 tsp white pepper
vi) 2 cloves garlic - crushed
vii) few ginger slices

C) Gravy
1. 2~3 cloves of garlic - minced
2. Few ginger slices
3. 1 tsp soy paste (normal or spicy)
4. 3~4 dried chili - unseeded, pre-soaked
5. 2~3 dried mushroom - pre-soaked, sliced then rub with some sugar (a trick to make the mushroom more springy)
6. 250~280ml water.
7. 1 tsp oyster sauce
8. 1/2 tsp dark soy sauce
9. A pinch of sugar or to taste
10. Salt to taste
11. 1 tbsp spoon corn starch mix with 2 tbsp water to thicken the gravy.

Steps :

1. Heat and grease a frying pan.
2. Fragrant garlic and ginger slices.
3. Add in soy paste, dried chili, mushroom slices, stir for about 20~30 seconds, watch out the heat, don't burn the ingredients.
4. Stir in marinated chicken, cook for about 4~5 minutes.
5. Slowly pour in water, bring to boil.
6. Add ingredients C7~C10, thicken the gravy with corn starch liquid.
10. Remove from heat and set aside.
11. Heat up the slightly greased sizzling pan (about 2~3 minutes).
12. Add in noodle, immediately, scoop the chicken and gravy to the sizzling plate, cook for about 1 minutes.
13. Slightly stir the noodle to coat well with the gravy.
14. Add in egg, for another 30~45 seconds or the egg reach your desired doneness.

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.

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.

Chinese Spaghetti - Zha Jiang Mian炸酱面

Chinese people have been eating noodles since 3000B.C. There is a legend saying that Italian noodle (spaghetti pasta..etc) was actually invented from the inspiration of Chinese noodle that brought by Marco Polo from China to European countries and then spread all over the world.

From the translation of Zha Jiang Mian - Chinese Spaghetti, you can tell that it is the noodle served with the ground meat sauce on top. It will be also topped with some thinly sliced cucumber, carrot. Some people will add some bean sprouts and celery slices too.



I'm lucky enough to live in a place that is so convenient to get many kinds of ingredients I want for different country's cooking. I got a pack of dried Chinese ramen from Lee Lee Asian supermarket for my Chinese spaghetti making. If it is not available at your area, you may substitute with instant noodle.

A very experimental sister at Tzu Chi told me that I can add whatever ingredients for sauce making as per desired taste. Here is my version of 炸酱面.

For 6~7 servings.

1. 500g chinese ramen (substitute with the instant noodle if ramen is not available)
- cook according to packing direction. Drain and set aside.
- boil some water. Noodle may be too dry and sticky when serving. You may add a spoon of water when you top with the meat sauce.



Meat Sauce (adjustable according to desired taste, add chilly if you want the spicy sauce. It has to be a bit saltier to mix with the noodle)

1. 150g ground pork (I didn't use too much meat for my recipe, add more if you like)
2. 6 cloves garlic - finely chopped
3. 1 inch ginger - minced
4. 3 tbsp crispy onion (油葱酥)
5. 5 pcs dry mushrooms - soaked and minced
6. 1 pc stewed bean curd (卤豆干) - small cubes
7. 100g pickled bamboo shoot - small cubes
8. 100g carrot - small cubes
9. 2 tbsp spicy bean paste
10. 1 tbsp oyster sauce
11. 1 tsp fish sauce
12. 1 tbsp soy sauce or as needed
13. 1 tsp dark soy sauce
14. 1/8 ground white pepper
15. Some sesame oil
16. 2~3 tbsp water or as needed.
17. 1 tbsp Shao Xing Wine


Topping vegetable (adjust the amount according to personal liking)

1. Cucumber slices
2. Carrot slices
3. Chinese celery
4. Green Onion
5. Bean Sprout
6. Cilantro

Steps :

1. Fragrant the garlic and ginger in a greased heated pan.
2. Add in mushroom and crispy onion, cook for 2 minutes, adjust the heat accordingly to avoid burnt.
3. Add in ground pork and ingredient # 5~12. Stir fry over high heat for 5 minutes.
4. Add some water, switch to medium low heat and cook for another 15~20 minutes.
5. Add in some white pepper, sesame oil and Shao Xing wine. Stir well and cook for another 3 minutes.
6. Top on the noodle. Serve with preferred vegetable toppings/garnishing.

滑蛋鸳鸯 (Silken Egg Yuan Yang)

I have been busy for my work lately. Even though, I will not stop posting about my cooking, stay tuned, OK?

This is one of the famous hawker food (street vendor) in Malaysia - fried flat noodle sheets mix with rice noodle then served with thicken gravy with or without egg. If you order "hor fun" it will come with just flat noodle. It is also one of the popular item served in most of the Chinese restaurants in US, but I seldom order it. Because I like it best tasted with sambal chili.




To my surprise, Tom loved it and told me don't hesitant to cook it again in future. :-)!!

Here's the recipes :

Ingredients :

For frying Yuan Yang :

1. 500g Hor Fun (flat noodle sheets) - cut to smaller size
2. 150g Bee Hoon (rice noodle/rice vermicelli) - soak in water to soften it.
3. 11/2 tbsp soy sauce
4. 1 tsp dark soy sauce
5. 1 tbsp oyster sauce
6. 1/8 tsp sugar
7. 1/8 tsp fish sauce
8. 2~3 cloves large garlic - finely chopped
9. 1/2 tbsp vegetable oil for frying

For Gravy :

1. 1000~1200ml pork bones stock/chicken stock (cook in advance)
2. 200g medium~large shrimp (can adjust to your preferred amount)
3. 200g pork/chicken slices (can adjust to your preferred amount)
4. Some Choi Sum (vegetable)
5. 2~3 cloves large garlic - chopped
6. 1 tsp soy sauce
7. 1 tsp oyster sauce
8. Some salt to taste
9. Some white pepper to taste
10. 4 tbsp corn starch (or as needed) mix with some water
11. 3~4 eggs - lightly beaten

Steps :

For frying Yuan Yang, it must be done in high heat in order to provide enough "wok hei" - wok breath.

1. Mix together all ingredients from #3~7
2. Heat the fry pan with some oil
3. Over high heat, fragrant the chopped garlic, then stir in the flat noodle and vermicelli.
4. Add in mixture # 1, stir the noodle to coat well.
5. Cook for 2~3 minutes, remove the yuan yang from the frying pan to the serving plates.

For gravy :

1. Heat up the pan with some oil.
2. Fragrant the chopped garlic.
3. Add in shrimps and meet slices, stir for 1 minutes.
4. Pour in pork bones/chicken stock
5. Season with ingredients #6~#8
6, Bring to boil, add in vegetable.
7. Thicken the soup with corn starch.
8. Drop the beaten eggs, wait for 5~8 seconds, stir it.
9. Scoop the gravy and others ingredients to top the yuan yang, sprinkle some white peper to taste.
10. Best served with sambal chili.

Enjoy :-)

Hot Italian Sausage Spaghetti Recipe

o

I like to make different kinds of spaghetti for Tom's lunch box because it will still be tasty after reheated in the microwave. It is a simple and quick meal. I usually make the vegetarian spaghetti sauce and top with few pieces of grilled chicken breast fillet or grilled salmon.

There was fresh house made sausage on sale at Sprout's Farmer Market few days ago. I was attracted by the big sign of the price reduction and the variety of the choices. I had never bought or cooked fresh sausage, while I was hesitant to pick up which kind I want (there were about 12 choices), an old Caucasian man suggested that I should try Hot Italian flavor. I immediately grabbed 2 of them and thought since it has the flavor of "Italian", maybe I could make up an Italian cuisine like pizza or spaghetti or pasta...etc.

I was too busy to make the pizza crust, so I came up with this Hot Italian Sausage Spaghetti. Here are the other ingredients and steps for this recipe.

Serving : 3

1. 165g spaghetti
2. 2pcs of Hot Italian Sausages (about 270g)
3. 2 tsp olive oil/vegetable oil
4. 1/2 cup of chopped or sliced sweet onion
5. 1.5 cup of Prego Chunky Garden pasta sauce
6. Italian seasoning - few dashes to taste
7. 1/4 tsp of sugar (optional - if you dont like the sourness of the spaghetti sauce)
8. 3 tsp of grated Parmesan Cheese, reserve extra for topping
9. Black pepper - few dashes to taste
10. Garlic Salt - few dashes to taste


Steps :

1. Cook the spaghetti according to the directions printed on the bag/box (cook to the minimum time, so the pasta stays firm). drain and rinse with cold water.
2. Cook the sausages in a non-stick pan, turn occasionally until evenly cooked. Set aside to cool and cut into half inch chunks.
2. Remove the fat oil from the pan.
3. Oil the pan with olive/vegetable oil
4. cook the onion with high heat for about 1 minute
5. add in the pasta sauce, stir until boiling
6. sprinkle some black pepper, garlic salt and Italian seasoning.
7. add in the sausage chunks, sugar and parmesan cheese, stir to mix well.
8. add and stir the spaghetti for 1~1.5 minutes , remove from heat and serve.
9. sprinkle some parmesan cheese on the top.


Sausages cooking



Stir in the spaghetti



These ingredients are available at Giant, Billion,
Pacific, Tesco hypermarkets.