Tag Archives: home-cooked food

cream of portobello mushroom soup

24 Nov
Sorry that it’s been a long while since I’ve blogged.
the internet is giving us a little bit of problems
so i cant upload anything
including blog posts! (:
not that im on a road trip with my parents.
I can! haha (:

I made this really long ago
and I came across this recipe from Noob Cook
and thought that it looked quite yummy!
decided to gie it a try
since portobello mushrooms are quite cheap at Costco! haha

Baby really loved it. hehe
it was, dare I say, really tasty (:
you should give it a go! hehe

more pictures and recipe undercut!

Tai Lok Meen (Hokkien Mee)

27 Oct

i had a craving for tai lok meen for the longest time.
and whenever i think about this noodles.
i think about my dad.
and how much he loves this.
or how he would rather sit in a coffee shop in KL while we shop
just so he could order a plate of the best tai lok meen ever.
and slowly enjoy it for the night.
it makes me smile. and it makes me wanna spend more time with my family (:

so i’ve been looking around and I found the recipe on my love.my food
and it looked really yummy.
i went to BoxHill to buy the ingredients
and got down to cooking it for dinner tonight!
and boy was I a happy girl.
it wasn’t as yummy as the one in KL
but it was YUMMY enough! hehe
We enjoyed it so much we almost finish the whole pot. haha

so here’s the recipe!
give it a go cause it was really easy to cook it.
and it was really yummilicious!
more photos and recipe

creamy seafood spinach pasta

25 Oct
it’s Sunday! (:
and Sunday normally means either a baking day
or cooking something that I love. hehe
just to end the week on a high note.
so tonight.
I decided to cook creamy seafood pasta
which I haven’t made in ages!

baby loved it! (: hehe
good to see him happy. hehe
espcially cause he is doing his assignments and studying for his papers.
this meal was to cheer him up a little! hehe

it’s really quick to cook.
easy as well,
you will get delicious pasta in 30 mins or less!

so here’s the recipe
hope you guys enjoy it as much as we did!
recipe and step-by-step photos

Prawn Paste Chicken Drumlets

17 Oct
after my last paper.
I just wanted to cook something nice
so I went to BoxHill and walked around waiting for inspiration to hit me
haha. so….
I saw drumlets and they were going cheap!
and then it hit me that I really miss having some prawn paste chicken
haha then it was decided.
I went to get a bottle of prawn paste and scooted home!

and it turned out quite well! 
and boy was it yummy hehe
and trust me. after not sleeping enough
this was so easy to make
you could do it in a jiff and have dinner served before you know it!

so here’s the recipe (:
Hope you guys would enjoy it as much as we did!

Ingredients :

15 drumlets
1 tablespoon of prawn paste
1 tablespoon of chinese cooking wine
1 tablespoon of sesame oil
1 tablespoon of soy sauce
2 tablespoon corn flour
Pepper

Oil for deep frying

Steps :

1. Marinade the drumlets with all the other ingredients for at least ah hour.

2. Heat the oil in a deep dish on medium heat.

Tip : To make sure the oil is hot enough, dip the tip of a chopstick
and when you see bubbles, the oil is ready for deep frying.

3. Deep fry the drumlets till there are golden brown.
Do make sure the oil is not too hot, or else it will brown before it’s cooked!

We had some mince pork in the fridge.
so we rolled them into balls
and coated them with the prawn paste liquid left over from the drumlets
and fried them as well
and they were absolutely divine! (:

ENJOY!

Malaysian Coconut Butter Prawns

13 Oct

I must admit, mine is just butter prawns.
cos I don’t have coconut anywhere in the house. haha
and I wanted to whip up something quick and yummy.
so I didn’t bother going down to the convenience store to get coconut.

we bought these really fresh and large tiger prawns from Woolworths recently.
and cause we haven’t had seafood for the longest time.
I could not wait to cook these huge-little things. hehe
and looking through Rasa Malaysia (in the midst of doing my thesis)
I found this recipe!
and it was super yummmy!
and quick (which is key now during the midst of the crazy exams and thesis writing)
baby really liked it. hehe
so here is the recipe! ENJOY!

Malaysian Coconut Butter Prawns
(adapted from Rasa Malaysia)

1 lb large prawns (washed, deveined and patted very dry)
3 tablespoons butter
6 bird’s eye chilies (chopped, seeds removed)
3 sprigs of curry leaves (leaves only) (I left this out)
3 stalks of scallions (I used coriander instead)
3 cloves garlic (finely chopped)
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon soy sauce
1/4 cup of grated coconut (I left this out)
3 tablespoons Cognac (or brandy) (didn’t put this either!)

Steps : 

1.  If you do have the grated coconut
toast the coconut:  In a dry, nonstick skillet, toast the coconut until golden brown.

2. Fry the prawns: In a large saute pan or wok, heat 2T cooking oil on high heat.
When smoking, add the prawns.  Cook only half way.  Timing depends on size of your prawns.
When they just start to change color, remove and set aside.


 

3. Stir-fry: In same pan or wok, you should have some cooking oil left over. If not, add 1T. 
When hot, add the curry leaves, scallions and garlic.
Fry for a few seconds until fragrant. 
Add Cognac, butter, salt, sugar and soy. 
Reduce just a bit – you should have a nice sauce that will coat the prawns. 
Add the prawns back in the pan.  Fry until prawns are cooked through, timing depends on size of prawns.
Turn off heat, add the toasted coconut and immediately serve.

just go with rice. it’s awesomeeeee! (:

 

 

yummy yummy yummy i got lamb in my tummy.

8 Oct

it’s been a long long long long time since I ever had lamb.
I was always afraid of the smell. haha.
but Peggy promised that the one she cooked wouldn’t have the lamb-smell. haha
if you know what i mean.
so i said OKAY! when she suggested cooking it for us. (:

and it was SUPER GOOD!
I can now say, I’ve had roast leg of lamb! haha (:
thanks Paul and Peggy for cooking the yummilicious good that night!
it was awesome!


more photos!

sticky baked chicken drumsticks

29 Sep

recently.
Baby was asked to cook for Jacky and his crew
as he was going to use our living room for his film! hehe
and it was the first time we got to see Jacky in action! haha
he was the director. it was really quite cool (:

so anyways.
baby decided to cook something he thinks everyone would enjoy
and was quick to whip up so that they won’t go all hungry hehe


haha how cute are the chicken drumsticks?
it’s the only way we could fit all 35 of them (:

so here’s the recipe!
hope you guys would enjoy it!

sticky baked chicken drumsticks

(Adapted from Healthy Appetites by Gordan Ramsay)
Serves 5

olive oil
10 chicken drumsticks
salt and black pepper

Glaze :

6 tablespoons honey
3 tablespoon fish sauce
1 1/2 tablespoon light soy sauce
juice of 1 1/2 lemons
3 tablespoons rice wine vinegar
1 1/2 tablespoons sesame oil

Steps :

1. Heat the oven to 200°C/Gas 6. Lightly oil a large baking dish.
Season the drumsticks with salt and pepper and arrange in the dish in a single layer

2. Drizzle over a little olive oil and use small pieces of aluminium foil to wrap around the ends.
Bake in the hot oven for 20 mins.

3. Prepare the glaze in the meantime.
Mix all the ingredients together in a small bowl until evenly combined.

4. Take the chicken out of the oven and pour over the glaze to coat each drumstick.
Return to the oven and bake for another 20-30mins
turning several times until the chicken is tender and nicely glazed

5. Let the chicken rest for a few minutes before serving.

Tip : We served with bread rolls, garlic mash and some cucumber raita.
it balances the sweetness in the chicken dish!
and the sauce of the chicken was really good to go with the roll!

can u see all three of us?
it looks like Cheok is eating Lester’s head! hahaha (:
well. we are being nice hosts when we allowed the crew to have their dinner
and waited till the shoot was over before we tugged in.
little did we know the shoot would last till 10pm haha.
but was still quite fun!

just cause he was bored. haha (:

have a good week ahead everyone!

 

Bak Chor Mee (mince meat noodles)

20 Sep

this is a dish we always cook for a meal
cause it’s easy, quick and it’s super yums! (:
if you like the sourish taste of vinegar
with the punch from the chilli oil.
and the saltiness from the fried mince meat.
this is the dish for you!
it sure is ours. haha. baby was very happy tonight!

it has many different steps to it.
and yes, preparation takes a while.
but when you are cooking it.
you can get it on the table very quick! (:
so here’s the recipe and I do hope you guys enjoy it as much as we did!

Ingredients :
(for 2-3 persons)

Fried Mince Meat :

250g mince pork
1 tablespoon olive oil
4 cloves garlic, chopped
1 tablespoon oyster sauce
1 tablespoon of thick dark soy sauce (those you use for chicken rice!)
1 tablespoon dark soy sauce
6/7 pieces of button mushroom (from the can), sliced thinly

Stewed Mushroom :

6 dried chinese mushroom
1 tsp olive oil
sliced ginger
1 tsp oyster sauce
1 tsp dark soy sauce
hot water

Noodles :

100g rice noodles (or more, depends on how much you eat)
bean sprouts
6 fishballs
10 slices of fish cake
spring onion, chopped (optional)
1/2 tablespoon chilli oil
1/2 tsp oyster sauce
1 tablespoon black vinegar
A splash of fish sauce
Fried Shallots

Steps :

Fried Mince Meat

1. Heat the pan with the tablespoon of olive oil. Add the garlic and fry till it just turns a slight tinge of brown.
Add the mince meat and fry till cooked. Remember to break it up to small pieces.
Add the different sauces and fry, on medium-low heat, till all the liquid reduces.
Stirring occasionally. Add the button mushroom till it’s incorporated.

2. You can cook this in advance, and pop it intothe microwave to heat it up just before serving

Stewed Mushroom

1. Pour hot water over the dried chinese mushrooms and soak for 15 mins.
Do not throw the water left after you take the mushrooms out.
Squeeze out the water of each mushroom, and cut it into relatively thin slices.

2. Heat 1 tsp of oil in a heavy-based pan. Add the slices ginger and fry till tender.
Add the mushrooms and fry till fragrant.
Add the oyster sauce and a few tablespoons of water (from the mushrooms)
cook under medium-low heat and allow the mushrooms to absorb the liquid (plumping it up in the process)

3. Keep adding water (at least 2 more additions) and allow it to cook over low heat for at least 30mins.
so that it’s soft and tender. and bursting with flavour!

Noodles :

1. In a large bowl, put the chilli oil, oyster sauce, vinegar and fish sauce and mix till incorporated.

2. Boil the rice noodles according to the instructions on the packet
(Normally, I put the noodles in hot boiling water and scoop it up almost immediately
or else it will get too soft and will break into small pieces easily)

3. In another pot, boil the fishballs, fish cakes and bean sprout till they are cooked (takes about 5-8mins)

Plating it up :

1. Once the rice noodles are done, pour it into the bowl and mix it well with the sauces.
To make sure each strand is coated well with the sauces.
Place the fishballs, fish cakes and bean sprout on the noodles.

2. Put a few pieces of the stewed mushroom in the bowl and top everything up with the mince meat.
Sprinkle with fried shallots and spring onion.

ENJOY!!!!! (:

 

Hainanese Chicken Rice

19 Sep

It’s Friday Night!
and Fridays always mean good food and good company (:
loads of laughter. bad movies on tv. haha
So this week. we decided to cook Hainanese Chicken Rice!
Cause it’s been so long since we got to taste it.
and thanks to ieatishootipost for posting up the recipe!
so we could have it all the way down under!

it was SOOOO good!
and I bought like a super HUGE chicken (2.5kg) haha.
cause I thought Jacky was joining us.
so we ended up having heaps of leftovers.
for lunch and dinner the next day!

so here’s the recipe!
I’ve edited a bit cause there are things we couldn’t get
but it was still YUMMY!
Hope you guys will enjoy it as much as we did!
recipe and more yums undercut

Pork Adobo

10 Sep

when i first came over the Melbourne.
this was one of the few dishes from the Philippines Emily taught me to cook
and it’s a dish baby really enjoys!
As we seldom buy pork belly cause it’s more expensive than chicken breast. haha
I decided to get some today from Box Hill
and cook this dish for him! (:

it’s pretty simple and could be whipped up very quickly.
But I encourage you to let it cook over low heat for at least an hour
so that the meat gets tender and soft!
Have this with a side of veg and rice and your dinner is good to go!

so here’s the recipe.
Hope u all will enjoy it as much as we do!

Ingredients : 

350g belly of pork, cut into cubes
1 tablespoon olive oil
6 cloves of garlic, skin on (you can add more if you are a big fan of garlic)
3 tablespoon apple cider vinegar
2 1/2 tablespoon mushroom flavoured dark soy sauce (or just normal dark soy sauce)
Pepper

Steps : 

1. Heat the olive oil in a heavy based pan and add the cloves of garlic and allow it to brown

2. Add the pieces of pork and fry till they are slightly coloured on high heat.

3. Add the apple cider vinegar and dark soy sauce and allow it to come up to a boil.
Cover the pot and lower the fire to medium heat.

4. Cook for 10mins giving it a stir and lower the fire to the smallest.
Allow it to cook for at least 30mins before serving.

But I highly recommend you to allow it to cook for 1 hour to have the melt-in-the-mouth texture (:
Just make sure you check on it every 15 mins and give it a good stir to make sure it doesn’t dry up.
If it does, don’t panic! Just add a tablespoon of water and you will be fine!


After cooking on medium heat for 10 mins


After 35 mins


after an hour. It has the nice dark coloured and the meat is melt-in-your-mouth! (:

5. Pork Adobo. DONE!
ENJOY! (: