Fried Asam Laksa

I was having lunch with TCH yesterday afternoon and we went into one of the restaurant in SS14, Subang Jaya. Oh gosh... I forget to take a peek what is that restaurant name but I will definately go there for a second time. I tried something unique in this restaurant. Have you heard of Fried Asam Laksa? The name of the dish itself is so unique and I ordered one plate to try out and I love it. It taste just like Asam Laksa but its fried and dry. Then top up with thinly cut strips of cucumber, big onion, pineapple, bunga kantan, lime and some mint leaves. It is so delish and I am going to tell Dad about it and try to cook it at home one day. Yummy....

Stir-Fried Black Pepper Udon Noodles

This morning I can't even wake up at 7 am. I was planning to go to the wet market this morning but yesterday night slept at about 4 am. MSNing with new blogger friend Wen and also PK till about 2 am and then did the laundry and the ironing together with Dearie Suki till almost 4 am. Fuyoh.... *sweating*

4 of us slept till 10 am this morning and surprisingly today the kids slept till so late. Maybe because I didn't set the air-con off timer. Once wake up again start cleaning the house while Dearie Suki take care the kids.

Lunch time..... nothing in the fridge. For 3 weeks I didn't go to the market and what I can find in the fridge is prawn, beancurd skin, 2 packet of Udon Noodles ( it has been there for ages, but still not expired ) and 1 carrot. What am I going to do with it .... Stir-Fried Black Pepper Udon Noodles lor.

Did a quick one for the kids and boil 2 hard boiled eggs for them. Shape it with an egg moulder I bought from Ebay. Well I think the lunch is lovely for the kids and myself also start enjoying it with the kids after a tired morning of cleaning.

The stir-fried black pepper udon is super easy. Cut the carrot with a STAR cutter and for the sauce you just need 1 tbsp black pepper sauce, 2 tbsp oyster sauce, 1 tbsp Kikkoman soya sauce, 1 tsp chicken granules, 3 tbsp water and 1 tsp dark soya sauce.

Here are the easy steps :
1. Sautee chopped garlic till fragrant.
2. Add in carrot, beancurd and the prawn. Stir for a minute.
3. Add in udon noodles and pour the sauce over. Cover and simmer for about 5 minutes or until the sauce is a bit dry up. Dish and serve.

This Udon Noodles set is for the kids. For Le-Ann she have the egg with the fish shape and for Ee-Thern he have the egg with a car shape. But I think the egg I bought is a bit too small and end up the fish without the mouth and the car without the front portion. Also each of them have 2 slices of persimmons.

No doubt about it, Le-Ann finished up the whole plate but little boy a bit naughty only eat half of the noodles. He still prefer rice, really a ' FARN TONG'.

Tonight dinner, Dearie Suki will take care as I will be going out to have fun with my 'ci mui' friends again to celebrate Nick & Sam birthday. We will have dinner at KLCC then proceed to a pub or bar somewhere around that area. Wanted to go to 'The Loft' but it is fully booked, aiyar... anyway hope that we can find a nice place for our drinking session.

Fried Rice Vermicelli With Bovril

Last Saturday, I Fried Rice Vermicelli with BOVRIL for the kids lunch. I was clearing up my drawer in the office and came across some old recipe card used by my promoters to promote BOVRIL in East Malaysia back in year 2005. I am not a great fan for BOVRIL and what I always have in mind is MARMITE cos I grew up with it. Even now I gave both Le-Ann and Ee-Thern, Marmite almost everyday in their meal and both of them loves it so much.

I would like to share with you, besides from using BOVRIL in our porridge and hot drinks or soup, you can now even fried rice vermicelli with it and this is to substitute the oyster sauce, soya sauce or even dark soya sauce. Well, taste wise OK leh for me. How about you? Try it out today.

Here is the recipe.

Ingredients :
1/2 pkt of rice vermicelli, soaked in water till soft, drained
Some mustard green ( sawi ), cut into 5cm length, washed
Fish cakes, cut into small pieces
Some chopped garlic
Omelette for garnishing

Sauce Ingredients:
1 bowl of water
2 tbsp BOVRIL
1 tbsp ikan bilis/chicken granules
2 tsp sugar
1/2 tsp pepper
1 tsp salt

Method :
1. Heat oil in wok. Saute garlic till fragrant. Add fish cakes and stir-fry for another 1 minute.
2. Add sawi and pile rice vermicelli on top. Add sauce ingredients. Cover wok for 10 minutes and cook over medium heat. ( do not stir )
3. Remove cover and stir-fry until well mixed. Cover wok for another 2 minutes and turn off heat. Allow noodles to stand in wok for 10 minutes before serving.
4. Dish out noodles and garnish with omelette.

My Le-Ann finished up the whole plate of fried rice vermicelli but my little Ee-Thern refused to eat at all and he only ate the fishcakes. Ah Boy, that bad meh the taste!

Mommy, I Want Swimming

" Mommy, I want swimming " . This is what my little girl told me this morning when she wake up. Since the weather is sunny and hot this morning, all three of us went to the store room and pull out the kids swimming pool and filled up with water.

Both of them can't wait to get into the water. Both are really braved and not scared of water. I think I must enroll them up for a swimming lesson. See how 'HAPPY' are they from the pictures.

After their swim, I cooked some 'Mee Hoon Soup' for them cos Le-Ann was complaining she is hungry. My little boy too tired and Zzzzz on the sofa.

Another Saturday gone. How I wish everyday is a holiday here.

Prawn Wantan Mee

Last Saturday make some prawn wantan to go with the 'kon lou' wantan mee for dinner. I simple love wantan either its filling is wrapped with prawn or minced pork. My Dad's wantan is 1st Class. Ask dad how to make prawn wantan as like those we eat from the stall, the prawn filling is so crunchy. The tips I get from dad is to season some salt to the prawn and then rinse it under running tap water.

So I tried last Saturday and true enough the prawn wantan is exactly the same as those we eat outside.

For the prawn filling, cut the prawn into smaller pieces. I've added some coarsely chopped waterchesnuts into it. Then season with some salt, pepper and cornflour and it is ready to be wrapped with wantan skin.

As for the wantan mee, put wantan mee into a hot boiling water. Let it boil for about 1 minute, then take out and rinse under cold water. To make the 'kon lou', add 1 tsp soya sauce, 1 tsp oyster sauce, a drop of dark soya sauce, a dash of pepper and sesame oil, some fried shallots and 1 tsp of fried shallots oil. Mix the wantan mee thoroughly with the seasoning.

Prawn Wantan nicely wrapped and waiting to be put into boiling ikan bilis stocks.

A nice bowl of Hot Prawn Wantan Soup to go with the Wantan Mee.

My version of 'Kon Lou' Wantan Mee with some shredded chicken meat, prawn wantan, some blanced green mustard and also 'Heah Beh' chilli. It would be nice to eat this with pickled green chillies but since I don't have it, 'Heah Beh' chilli also will do.

My two kids love the wantan noodles so much. Even Dearie Suki gives me a thumbs up for the prawn wantan. Tell you guys and gals, this is actually my first time making prawn wantan after getting the tips from dad..... Hihihihi

My friend CO, called me up and ask me 'How come she never come across my blog on any Pasta recipe since I have been selling the products for 5 donkey years.' Why? Because my Dearie Suki is a China Ah Pek don't take pasta, so no choice got to cook Asian noodles.

Okie dokie, my next attempt is to cook Pasta for the kids. So CO, keep a look out in my blog and will blog some pasta recipes just for you.

Prawn Mee @ Hokkien Mee

Last Saturday, we had a guest drop by over our house. It's Dearie Suki's friend. I was telling hubby to get his friend to stay over for dinner since I cooked Prawn Mee. Hahaha... got praised again for the tasty Prawn Mee. Aik.. malu only and I am speechless when people I don't really know praised me that how can I do it with kids around and a career to move on. Well what I could say it is my interest to cook and also my time managment between family, friends, and work.

Come back to my Prawn Mee or Hokkien Mee, I still think those selling in Penang is much more tasty. Dearie Suki was telling me off course nice ler cos added lots of MSG. Maybe he is right, mine is purely prawn stocks and no MSG. This round my maid got a bit smarter I could say cos she didn't throw away the prawn shells. So better utilize it rather than throw away.

To prepare the stocks, what you need to do is to sautee some chopped onion till soft then add in some chilli paste. If you prefer it to be more spicy then add more chilli paste. Then throw in the prawn shells and fried till the shells turn orange colour. Pour in water and let it simmer for about 1 hour. Season with 1 chicken cube and salt to taste. Oops... remember to add some rock sugar into the soup.

Blanched some meehoon and to go along with it I have prepared some sliced fish cakes, hard boiled eggs, steamed prawns, fried shallots and also some kangkung. Dearie Suki was complaining where is the sambal. Aiyah... forgot la. Anyway the soup is spicy enough and you don't need sambal.

Here my Prawn Mee. Both me and Dearie Suki had this for supper at about 2 am yesterday cos stomach making noise after XXX.

Mee Suah Soup

Change the menu meal for the kids last weekend and cooked Mee Suah Soup instead of porridge for both of them. I realize that they love the Mee Suah more than the porridge that I used to cooked for them. It could be they just get bored with it I think.

I missed my Ah Mah's Mee Suah and she cooked Mee Suah for me most of the time when I was a kid. I still remember she will cooked for me on my birthday and this will complement with two hard boiled red eggs. Try to follow her style of cooking Mee Suah but still find that hers is the best.

As for the soup base, there is no salt and MSG added into it. Purely use ikan bilis, dried oyster and scallops to boil the stocks. The stocks is sweet enough and the Mee Suah is salty and once it is added to the soup it will be just nice. That is the reason why I didn't use any salt here. Here is the full recipe :

Ingredients:

A bunch of ikan bilis

10 pcs dried oyster, chopped into half

10 pcs dried scallops

1 litre water

4 sticks of mee suah, break into 1/2

1 egg, beaten

Some sesame oil

Method :

1. Put in ikan bilis, dried oyster and scallops in the water. Bring to boil for 1/2 hour.

2. Remove ikan bilis once the stocks is done. Leave aside.

3. Heat some oil in a pan and fry the egg. Used the spatula and cut the egg into small pieces.

4. Pour in the stocks and bring to boil again.

5. Add in the Mee Suah and let it simmer for about 10 minutes or until the Mee Suah is soft.

6. Then add in some sesame oil. Dish and serve.

Both of them like the Mee Suah Soup so much and finish up the whole bowl of it !

Pan Mee

Last Saturday before I leave for work in the morning I was thinking what to cook at night. Usually during the weekend we opt for a simpler meals at home. But for me I am looking forward more to eat outside but for a second thought better not cos with the kids around I can't eat peacefully.

For quite some time I have not eaten Pan Mee so I decided to cook it that night. Knead some flour dough for the mee in the morning and kept the dough in the fridge till evening before I started to flaten the dough and cut into thin strips.

As for the Pan Mee's soup base I used ikan bilis to make the stocks. The side condiments for Pan Mee, I fried some crispy ikan bilis, stir-fried minced pork with minced 'tai tau choy', stir-fried thinly sliced mushroom and wood's ear fungal, thinly sliced 'fu chok' and off course I cannot miss the green vegetables.

Wow.... a bowl of hot Pan Mee for dinner I can't resist without some chopped chilli padi.

Fish Filllet Meehoon Soup

Last week dearie Suki was down with fever and sore throat and hardly can eat rice. He requested for something soft so I decided to cook Fish Fillet Meehoon Soup for him. The meehoon soup I cook is actually the 'Fish Head Meehoon Soup' just like those selling at the hawker stall. I have my own version of it by using the 'Wan Yue' fish fillet.

Here is my 'Fish Fillet Meehoon Soup' recipe.

Ingredietns :

Fish fillet( I used Wan Yue )

Meehoon, blanch with hot water till soft

2 tomatoes, cut into wedges

Preserved salted vegetables ( ham choi ), sliced thinly

Ginger, sliced thinly

Spring onion, cut into 3cm lengthwise

1 cube Knorr Chicken Stock

2 litre of water

1/2 can of Evaporated milk

Salt & Pepper to taste

Sesame oil

Method:

1. Deep fried the fish fillet till golden brown and set aside.

2.Put the water in a pot and bring to boil.

3. Then add in the tomatoes, ginger, perserved salted vegetables and the chicken stock. Let it boil for 20 minutes.

4. Add in the evaporated milk and add salt, pepper and sesame oil to taste.

5. Then add in meehoon and the spring onion. Serve hot.

Fried Tom Yam Beehoon

Yet another sunny Saturday morning.

My good friend, Vivian called me yesterday night and she is coming to my house to collect Suki's 2nd hand PDA. So I invited her over for lunch this afternoon and you know what she requested from me ? Wah... this girl I think she is testing my cooking skills ! She specially request for 'Fried Tom Yam Beehoon' and must be with 'bunga kantan' ! Luckily in my garden I have some bunga kantan plant and she is lucky because the plant has just had the first 'bunga kantan' flower. This is one of the benefit when you plant some herbs in the garden and you won't know you might need it anytime.

Bunga Kantan

This morning search around my fridge and hope I have some Tom Yam paste in the fridge and finally found the last pack of Maggi Tom Yam Paste. By noon, I started to prepare the ingredients. I soak half packet of 'beehoon' cos only 3 of us eating ( me, Vivian and my maid ) and Suki is out for an appointment in KL.

The bunga kantan is chopped finely and halfway chopping litte girl, Le-Ann come in and busy body around and say to me " Mommy, I want to wash" but actually she is playing with the tap water.

Busybody Le-Ann

Then come this little Ee-Thern wanted to ' sibuk ' with his sister. He is too short to reach the sink and this smart boy open my cupboard and guess what he take? He take my Tupperware container and step on top of it and there he goes reach the sink and play water with Le-Ann. Sometimes, it is cute to see both of them playing together but sometimes it can be annoying.

Smart Ee-Thern

Ee-Thern & Le-Ann trying to be artistic !

I hope Vivian will like my version of Tom Yam Beehoon!

Ingredients :
250gm Beehoon ( soak in water till soft )

Some chopped onion

1 bunga kantan, chopped finely

1 paket Maggi Tom Yam Paste

1 carrot , cut into thin strips

2 pieces of fish cake, cut into thin strips

1/2 cup of water

1 tsp sugar

1 tsp Maggi chicken stock granules

2 tbsp of fish sauce

2 eggs ( make into omelette and cut into thin strips )

Some mint leaves and kaffir limes ( cut into wedges )

Methods :
1. Heat some oil in a pan. Fry onion till brown and add in Maggi Tom Yam paste and fry till fragrant.

2. Then add in 1/2 of the finely chopped bunga kantan, carrot and the fish cake. Next add in the water and let it simmer till the carrot is soft.

3. Add in the sugar, fish sauce and the Maggi Chicken stock granules.

4. Finally add in the beehoon, stir and cover the pan for a while.

5. Continue to stir the beehoon till it is cooked.

6. Dish up and garnish with omelette strips, the balance of the chopped bunga kantan, mint leaves and some kaffir limes.

7. Served the ready Tom Yam Beehoon with chilli padi or sambal belachan.... Yum

Mint leaves and bunga kantan from my garden

Finely chopped bunga kantan

Maggi Tom Yam Paste and the Fish Sauce

Fried Tom Yam Beehoon