Clapypot Yee-Mee 瓦煲伊面

Made this simple mini claypot braised yee mee for dinner pass few days, somthing I havent cooked before..:p I don't cook with claypot much..and since I've got this mini claypot from Daiso the other day so I figured I might as well put it to good use. 

You can find yee mee (crispy noodle cakes) at Asian supermarkets and they are usually made in Malaysia. You don't really need a claypot for it although it would probably taste more authentic, apart from keeping the noodles hot. And this is how they usually serve in most of the restaurant here.

I've used  simple chicken stock for the soup base and some fish balls and seafood taufu. You can always use a mixture of meat or anything you desire to suit you taste buds.

Ingredients:
5 shallots, diced
few garlic, diced
a little cooking oil
1.5L chicken stock (for 2 small claypot)
Bok choy leaves, blanced and drained
fish balls
seafood taufu
any green vegetablas
white pepper
2 large eggs

Garnishing:
Spring onions (which I didn't use)

~ Stir fried the haloots and garlic till fragrant and add in the chicken stock to boil.
~ Add in those bak choy, seafood taufu and fish balls and bring to boil.
~ Add n the yee mee in each pot and bring to boil at low heat.
~ When the hot soup is boiling, immediately crack and egg and add in the greens.
~ Let the egg cook slowly till set.

I've present the mee right from the stove onto the table as those restaurants did...and "Yummy" was the feedback from my family..^^

ENJOY!!!

Grilled Stuffed Squids served with Aglio Olio Linguine

I always have difficulties when comes to think what should I cook for dinner. My mind will be blank and I will keep staring at the stuffs I have in my fridge or I will go round and round the market hopefully I can get something that my whole family will like. And these were what I got from the market in less than 30 minutes...small fresh prawns, squids, fish, meat, few kinds of vegetables etc. Oh yes, I grabbed almost everything...LOL!!!

So then, here came something different for dinner last night! "At least it's not rice again" ...that's what my little girl commented..:p

Saw this (kind of) recipe on a TV series, and I was, okay..I'll make that! Well, not bad at all, they were all been walloped up! It's alittle messy when comes to clean up the squids, you know the kind of gooey and slippery all over the hands....but I enjoy rubbing them though...haha!

These are what you have to prepare....(enough for 4 persons)

(A) 8 medium squids (cleaned and remove skin, rubbed with little sea salt)
(B) 500g minced pork / chicken
      200g shrimps (shell removed~cut into small pieces)
(C) 200g Linguine
(D) 2 tbsps minced garlic
      a bowl of brocolli (cut)
      1 medium carrot (cut into small cubes)
      2 tbsps dried basil leaves
　  a little black pepper & salt to taste
      3 tbsps olive oil

Marinate (B) for at least 2 hours with:
1 tbsp A1 sauce
1 tbsp Lea & Perrins sauce
2 tsps black pepper
1 tsp paprika powder
a little salt & sugar

Prepare some sauce for the grilled squids with:
2 tbsps A1 sauce
1 tbsp Lea & Perrin sauce
a little black pepper and sugar
~ mix well and put in microwave for 1 minute.
     

* When everything are nicely prepared, stuffed the squids with (B).
* Preheat oven at 225'C Rub a little olive oil on the stuffed squids and grill for 15 minutes until both sides turn yellowish. Dish up and cut into small ring size. (shown above)
* Bring the brocolli to boil and drain, keep aside.
* Saute the minced garlic till fragnant, add in carrots and stir fry for 5 minutes then add in brocolli and the rest of the ingredients from (D). Add alittle water if it's too dry. 
* Bring to boil a pot of water and cook the Linguine in 11-12 minutes until its totally softened. Drained.
* Mix in the cooked Linguine with the prepared vegetables and serve on a plate.
* Decorate (as you desire) the grilled stuffed squids on the plate and drizzle with some sauce.

Dinner is served!!!

It was so yummy and I regret I didn't cooked more..^^

Happy Cooking!!!

Zha Jiang Mian (炸酱麵)

This is the noodles I always wanted to try but I cannot find a good recipe for it until my friend taught me with her secret recipe...^^ I'm always lucky with good friends around....:)

Well, it's not so complicated after all. I've twisted the recipe alittle bit to suit my taste and it still taste good. Easy and tasty....yummy!

The ingredients below were all you needed. The main ingredients for this dish are the bean paste and the egg.
This is not the original "Zha Jiang" noodle you seen in Taiwan or Korea.....this is the Malaysian way...haha!

Ingredients:
A pack of dry egg noodles (any brand will do)
5 shallots (minced)
4 mushrooms ((diced)
300g minced pork
1 egg (beaten)
3 tbsps minced yellow bean paste
3-4 tbsps water
sugar & light soy sauce to taste
some green vege & chilli for garnish

Marinate the minced meat:
3 tsps sesame oil
alittle pepper
alittle sugar

Method:
- Stir fry the shallots with some cooking oil till fragnant.
- Add in bean paste and mix well.
- Stir in beaten eggs and mix well., then follow by the diced mushrooms.
- Turn to low heat, add in sugar and soy sauce to taste.
- Cook for about 3-4 minutes until the meat paste becomes alittle thick (like shown below).

Cook the noodles in another pot with clean water, then served with the meat paste!
This is so yummy, and my daughter wants it again for lunch today.

I'm sure you'll like this. Let me know after you try ya....^^

Cheers!!

Hakka Stuffed Beancurd （Hakka Yong Tau Fu）

Yesterday my hubby just came back from his 1 week business trip and insisted he wants dinner at home and requested something soupy. Well, I've thought of few dishes and at the end I came up with my mum's recipe...hakka yong tau fu. This is our favorite since I was a little girl. Actually this recipe was adapted from my grandmother and my grandfather was actually selling this when he was young. Anyway, according to my mother, the recipe has been modified to suit our taste. And for so many years, this was my first attempt for it. The taste was good and the fillings were nice but its not as delicious as my mum's..;p


It took me half a day preparing the soup and stuffed the fillings into the beancurds and others but it really worth it. At least they finished all of it and even drank all the soup..:) And the most satisfying words from my daughter..."Yummy, I like this mummy"!!
Ingredients for the fillings:
200g Mackerel ( I used spanish mackerel) ~ Scraped out the flesh, make into small balls and soaked i salt water
50g minced pork (with fats)
2 tsps salted fish (panfry & mashed)
dash of pepper and salt to taste


~ Drain the fish paste and mix into minced pork. Mix in pepper and salt to taste. Set aside.


Ingredients for the soup:
The above Mackerel bone
50g yellow beans
5-6 cups water
1 tbsp fish sauce

~ Toast the yellow beans until slightly brown and washed clean.
~ Pan fry the fish bone and beans with a little oil until fragnant.
~ Pour in water and bring to boil. At low heat simmer for 30 mins.


Stuffed the fillings in all the prepared taufu, brinjals, bitter gourd, red chili, lady fingers...etc.
You can even make the fillings into small balls like fish balls. Then pan fry with some oil before putting them into the pot of soup. Note that for the white tau fu, just pan fry where the fillings were been stuffed.
Then about the brinjals, splash some light soy sauce in the pan when its almost done. Dish up and its ready to serve.
This dish is nice to serve with white steamed rice or noodles. Of course its good enough to go by its own...:)
We had a wonderful dinner last night and we were too full to have any desserts..hehe! Guess my daughter was the most happiest one, besides her favorite meal she had a big surprise gift from her daddy's trip! Me ah...a few packs of pepper...:(

Have a nice weekend...!!

Homemade Aglio Olio with Crispy Turkey Ham

What's your dinner today? Usually we'll have rice with simple dishes, or chinese style fried mee or pasta or maybe some porridge. Sounds bored huh...;p Well, when you are lost and don't know what to cook for your little ones, here is my version of speghetti. A mix and match of Aglio Olio or maybe I should say, "Fried Speghetti My Way"...LOL!! No matter what I called this, my daughter is a big fan of it..;p

Recipe:
A handful of speghetti (this time I used vermicelli)
3 tbsps Olive Oil
3 tbsp minced garlic
Some white button mushrooms (sliced)
2 slices Turkey Ham (shredded)

Seasoning:
2 tsps black pepper
pinch of salt
some dried pasley (depends to individual)
a dash of paprika powder

Method:
~ Cook the speghetti or vermicelli to cook, drained and set aside.
~ Pan fry the shredded turkey hams till crispy with some oil and set aside. (shown above)
~ Heat up olive oil and pan fry the garlic till fragnant and add in mushrooms and all the other seasoning. Stir fry for awhile (about 2-3 mins) then add in the cooked speghetti.
~ Mix well under low heat and dish up. Top with crispy turkey ham and serve.

Its just as simple as that! "yummy yummy" my daughter said after every mouth she took...haha! She had a big plate, and it'll scares you if you have seen her portion of speghetti today! She even asked to cook again tomorrow...;p

Cheers!!

Siam Fried Meehoon & Yam/Taro pastry Angku

A couple of days ago, I fried this meehoon for our dinner. Its so delicious, that we finished the whole pot of the meehoon. How big is that pot?, you might want to know. Its actually the whole packet of the meehoon (450g)..haha! Okay, this is a recipe from my aunt, and actually she got it from her friend. With the mix and match of the ingredients, we came out with a perfect one!



Here's the recipe for you........

450g meehoon (soaked)
50g dried shrimps (diced)
15-20 shallots (chopped)
15 Kaffir lime leaves
10 Chilli padi
1-2 tbsps Fish sauce
2 tsp salt
4tsps sugar
40g Assam juice (I used 2tbsps of assam paste mixed with water to get 40g juice, then sieved)
*some bean sprout, squids and fishcakes.

* can be replaced with any seafood you desire.

~ Blend kaffir lime leaves with chilli padi together
~ Panfry dried shrimps and shallots with alittle oil until fragnant.
~ Add in blended ingredients, seafood (which you desire) and continue panfry until fragnant.
~ Add in assam juice, sugar, salt and fish sauce.
~ Toss in soaked meehoon and beansprout, mix well and fry until dry.
~ Serve hot.

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Angku Kueh with Yam / Taro pastry

Lovely colour aren't they? The texture is good too. Well actually there is nothing special with this, but I'll like to share the picture with you, since this the first time I used yam / taro for the skin pastry..;) Using the same old fillings (sweet mung bean paste) which I still have some storing in my freezer since last 2 weeks, its a perfect supper for us tonight..:)


If you want the recipe, do view here.
If you like this yam pastry, just change the sweet potatoes with yam / taro.

Cheers!!

Traditional Mee-Sua

Every Chinese will have 2 birthdays in a year.....one, according to the chinese calender. And today, its my husband's...and i wonder how to celebrate with him on his day.

Finally i decided to celebrate in a very traditional way....a traditional breakfast for him. This is the first time he celebrate his birthday (on chinese calender) hee hee....

See, Hokkien will eat 'mee-sua' & eggs on their birthdays, so i decided to cook this mee with chicken stocks.

A very simple chicken soup, with a little garlic added. Only mee will look alittle dull, so i added chicken drumstick marinated with some light soy sauce and pepper. And that hard-boil egg suppose to look like a heart shape...ha ha ha!

It turned out quite tasty, not to say delicious, but perfect for a traditional breakfast, i guess...hee hee! Will be celebrating his actual birthday next week....mmmm, stay tune!...;P