Hi guys, I have been enjoying cooking again since end of last year. So I'll be updating this page a lot. Hopefully It'll inspire the beginners who have just started to learn how to cook. My ingredient seems quite a lot but the real thing is, it is anything that I have in the kitchen. I changed them according to what I have. You could get 1 packet of spices that could last for a year for less than 2 dollars. Thus, be free to change the recipe and run an experiment to find the taste that you like.
My cooking style and taste are inspired from Asian cuisine like Malaysia, Japan, China and Thai as well as from Italian, British and French dishes. My favourite Chef is Gordon Ramsay and the one that invoke my cooking abilities are my grandma (local kuih & simple delicious dishes), my mum (the teacher), my dad (delicious food) and my 3rd sister (my cooking rival), Other than that, I find that home cook relief stress and bring joy to me. Thus, I couldn't help but love cooking as my hobbies right now.
While I'm studying and staying away from my parents. I'll be cooking to my heart content.
I'm enjoying life to the fullest right now. Itadakimasu! Bon appetit!
07 March 2019 (my breaking fast menu - Rejab is coming)
Egg Bistik (Telur Bungkus/Bistik)
Ingredient for Saute
1/2 Onion (dice)
1 garlic (dice)
1 tbl spoon vegetable oil
Ingredient for the Sauce
1 Chilli (slice)
1/2 carrot (dice)
3 long bean (kacang pin, slice)
1 tomato
1-2 mushroom
1 tbl spoon soy sauce
1 tbl chilli sauce
2 slice of chicken/sausage
2 tbl water
Ingredient for the egg wrap
1-2 eggs
1 tea spoon oil
salt and sugar to the taste
- Add the oil to the pan. Wait until its hot the add the onion. Saute the onion until its translucent and caramelized. Add the garlic (always add garlic a bit later since garlic easily burn).
- Add the chicken. Let it cook for a while.
- Add all the vegetable and the chili. Then add the the two (2) sauces and water. Cook the sauce and the vegetables until it boil for a few times (max 3).
- Take it off from the heat and put it aside.
- As for the egg, crack it in a bowl and whisk it with a folk a little. Add salt and sugar (optional).
- Make sure the pan is hot, add a little oil (just to mist the pan). Avoid from having too much oil or your egg will be floating. Let only a thin layer egg stick to the pan.
- Pour the egg slowly to the pan, twist and turn the pan so that each side of the pan covered in a thin egg layer.
- Let it cooks for a few second.
-Add the sauce ingredient by the left side of egg/pan ( a bit to the middle). Leaves some spaces the edge of the (by the left side) so that you can flip the right side to left and make it stick to the extra left space.
- Done!
Tips!
*Make sure the pan is hot so that the egg do not stick to the pan, it cooks quickly and immediately separate itself from the pan.
*leave out some of the egg mix in case something when wrong while flipping it, you can paste/stitch/adjust it with leftover egg.
*the sauce mix can be improve by adding oyster sauce
*Time taking to prepare and cook this dishes is 15-20 minutes for beginner ^_^
Finally! The pictures are here :) 07032019_1930
20 February 2019
Variety of Fried Noodle
Basic Ingredient
1/2 Onion (dice or slice)
1 Garlic (optional - sweet sauce)
1 Petal of Starnese - caution, strong fragrant smell (optional - soy sauce)
1 small strip of cinnamon - caution, strong fragrant smell (optional - soy sauce)
a bit of chilies flakes (according to your taste)
a pinch of salt and pepper
2-3 Button mushroom
1/2 Carrot (julienne)
2-3 sugar snap peas
1 table spoon oil
half cup of water (optional if you dislike it too liquidity)
Sauce Based
2 Crab meat or
1 Egg or
1 Dried Anchovies
Sauce
Sweet sauce 19/02/2019 (yummy)
Samyang + sweet soy sauce (yummy, spicy and out of this world taste)
Noodle
Spaghetti or
Egg noodle
- Boiled half pot of water. Put the noodles. Cooked it for 5 - 10 minutes.
- While waiting for the noodle to cook prepare all the in the above ingredient and set them aside.
- Pre-heat your pan (as for me, I only have another mini pot...haha) and put some oil.
- Make sure it heats well before you put the the onion. Saute for a few second until it clear and brownish. Add garlic, starnese, cinnamon, chilly flakes. don't stir too long, this ingredient easily burn.
- Add your preferred sauce. add some water to ensure the sauce doesn't burn. let it boiled for a while.
- Then put all the veggies except for the peas. I like the peas to be sweet and fresh. Therefore, I'' be boiled it for a while with the noodle when the noodle nearly become el dante. (you can add the egg here, after the veggies. However, I sometime like a runny fried egg as side dish ^_^)
- Take out the noodle, drained the water, put it under cold running water (to clan the starch). Cut the peas into strip and put it aside.
- Put the noodles in the sauce Stir it carefully until everything mix together. Add the peas.
- Taste it. Put Salt and paper to the taste. I put the seasoning last because the sauce has already had sugar, salt and spices. Thus, only add salt if it is too bland as well as to suit your on taste bud.
- Finally, garnish it with anything you could find in your kitchen..haha. My favourite would be dried parsley, dried bonito flakes, sunny side egg, grilled sausages, dried seaweed or toasted black sesame seed.
*I didn't take any pictures. I realized it too late since they were all in my stomach when I finally remember about this blog. I guess, next time better take one before eating (which I doubt, because I'm so hungry)...Finally! The pictures are here :) 07032019_1930
Just change some of the ingredient and walla...different fried noodles have been created ^_^
Next!
Sardine Mayo Sushi..sakana oh sakana
Chicken Floss Sandwich
Egg Mayo & Crab Meat Sandwich
Scramble Egg Croissant
Green Thai Curry Vs. Masak Lemak Cili Padi
Curry! Curry! and More Curry!!!
Bihun Goreng Singapore
Nasi Lemak
Near to Real: Ramen!
Fake Mochi?
Everyday is Fried Rice Day!
My Second Orange and White Chocolate Crepes
My first Crepe
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19 April 2017 - redo
Reminder to oneself...never update blog in your phone..write so many thing and poof..all gone
12 June 2016 (6pm - 7th Ramadan)
I have lots of recipe to share but limited time to write them all...
However, today, my mum said it is food day coz my father came with a list of food he wants to eat...and at this rare time my mum taught me how to cook (usually I learn from observing n tasting while she cooks)...
My mum made Mee Rebus (english translation will kill it taste so I'm not translating the noodle's name..hehe)
What you need:-
handful of fried beans - we call it kacang tanah (I'll search the name of the bean later) - fried without oil
A handful of dried chillies
A handful of dried shrimp
2 sweet orange potatoesq (mash it up)
1 tea spoon of fennel seed - we call it jintan manis (powder..if it isn't powder make sure you stir on low heat n blend them)
4-5 shallot
2-3 garlic
Dried assam (we call it asam keping...try google it)
Water
And yellow noodle
First step, we are making the sauce by blending bean, dried chillies,dried shrimp and a little water. When the mixture ready pour it into a pot. Add mash sweet potato and 2 cups of water.
Stir fry dice shallot and garlic and add them (along with the oil) into the pot. Use small amount of oil to keep us healthy. Then add up salt to the taste.
And one last thing(my mum just add while we were eating),add 1 dried assam or lime to the taste. This is to balance to creamy,spicy and tanggy taste of the sauce.
As for the noodle. Just wash it carefully and walla...it is ready to be served with the sauce.
For those who haven't taste or see this type of noodle. I'll show the picture later. Got to go and pray...
My mum food is my ever after happiness...trying to cook as much as possible the taste I inherit from observing and tasting her wonderful cooking....
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Today, I suddenly want to eat prawns with black pepper so I try this recipe from Cendawan Palong and it did come O.K. I would state my comment about the taste after the recipe (because you might afraid to try it =) )
Mushroom with Black pepper Prawns
Bahan-bahan :
10 pieces of mushroom (big/oyster mushroom )
12 pieces of fresh prawns
1-2 pieces of onion (big)
1-2 pieces garlic
1-2 pieces of onion (big)
1-2 pieces garlic
3 pieces of dry chilies
2 spoon of oil
A little salt and sugar (I didn't put any since I already used sweet soy sauce)
Sauce ingredient:
Sauce ingredient:
2-3 spoon of black pepper (put it according to our taste)
1 sudu besar kicap (soy sauce)
1 sudu besar sos lada hitam (black paper sauce)
1 sudu besar sos tiram (oyster sausce)
1 sudu besar sos tomato (tomato sauce)
Cara menyediakan :
1. Tumiskan bawang besar dan bawang putih sehingga layu. Masukkan udang, bahan sos, garam dan gula secukup rasa. (Saute chopped onion and garlic until a bit brown. Add prawn, the sauce ingredient, salt & sugar-if needed to the taste)
2. Apabila sudah mendidih, masukkan cendawan, kacau seketika dan bolehlah dihidangkan. (Let it boil and add the mushroom. saute for few second and off the stove. Don't stir for too long since the mushroom will overcook and lost it softness)
(Sorry I haven't have time to translate and I lost the picture I took. I'll put it if I found it - translated 07/12/2013)
Note: The taste isn't bad but the presentation isn't colourful enough so I suggest that you decorate it with parsley and spring onion (onion leaf) to cheer up your cooking ^^,
Spaghetti Cabonara [One of the Italian food that I like =)]
1 can Prego Carbonara Mushroom Sauce
San Remo spaghetti (medium serving)
1 Big Onion-diced
1 garlic-diced
1 tea spoon Basil leaf (I used the dry one. You can used the fresh leaf and put them up to your taste)
2 pieces of chicken (cube)
1 can of Mushroom (cube&slices)
1 tea spoon of Parmesan cheese
2 spoon of black pepper (or black paper sauce)
A pinch of salt
water (for the spaghetti and the sauce)
1) Fill in water into a pot (1/2 of the pot) and boil it. Once it boil put a bit of salt and boil the spaghetti for 15-30 minutes.
2) While the spaghetti is cooked, saute the chopped onion and garlic until it is a bit brown (not too brown because garlic easily burn) in a saucepan. Then, add dried basil leaf and mushroom and saute them for a while for the mushroom to get the good smell.
3) After that add the cube chicken, and saute them well. Then take the boiled water from the spaghetti pot and add it into the saucepan. I used small cup and add it some more later if I want the sauce to be thin and not thick.
4) Now, let the chicken cooked before you add the main sauce, the Prego Carbonara Mushroom Sauce. I used half of the can for medium serving and 1 can for large serving.
5) After you add the Prego Carbonara mushroom sauce, add black paper and Parmesan. You can add some more water here (from the spaghetti pot) to thin the sauce.
6) Finally, dry the spaghetti from the pot and mix it with carbonara sauce on the saucepan. Here, used low heat because we only want to mix the spaghetti with the sauce before serving it. Decorate your spaghetti with onion leaf, salary or chilly.
Tips
*Can (tin) mushroom is usually a bit smelly, you need to wash thoroughly and saute it with onion,garlic and basil to lessen the smell. I haven't had the chance to use the fresh mushroom because I live far from city.
*You can use prawn instead of chicken but divide the portion into two, one is for the saute (for sweet prawn taste) and the other one is for you too mix it with Prego carbonara sauce in step (6). Prawn easily get shrink so when you add it toward the end you get to eat fresh and big prawn = )
Mee Goreng Basah (Fried Noodle-Moist)
1 pack of yellow mee/noodle (wash throughly)
3 small red onion & 3 medium size garlic (blend)
4 fresh chilies/dried chilies (blend)
1 tea spoon black pepper (grind)
1 spoon oyster sauce
1 spoon black pepper sauce (optional)
1 spoon tomato sauce
2 cup of chicken/beef stock (you can made it yourself by boiling water&chicken/beef for 15 minutes)
10 pieces of fish ball
2 pieces of chicken (slice cube)
5 pieces of medium prawn
oyster mushroom, cabbage and carrot (I only have these in the fridge)
salt (to the taste)
1) Heat oil and add the blended small red onion&garlic. Fried until a bit yellow and smell good. Then, add the blend chilies and let them fried until the oil came up.
2)Next, mixed together all the sauces and the grind black pepper and add them.
3)Right after that add the chicken stock (add water if you like more sauce).
4)Let them mix and boil well. Then, you can add the fish ball, cube chicken and the hard veggie (cabbage). Again, let them boil a bit to make sure the chicken cooks well.
5) I like the prawn to be fresh so before you add the mee (yellow noodle), you add the prawn, mushroom and carrot. Mixed them well and wait for 5-10 minutes and you can serve it with some green garnish.
*If you like to add egg (half cooks egg make it good), add it by separating the mee (yellow noodle) and it sauce in the pan and break the egg in the sauce so that you will get a half cook egg.
Here is the first recipe.....
Fried Spaghetti (Serve for 4 people)
Ingredient: Chili Paste - blend (making it your own taste better ^_^)
Garnish (optional)
2 Eggs (salt make it into omelette and cut into strips)
1 - Fill in water into a pot until nearly full since I'm going to use all the spaghetti and let it boil before adding salt. Then add the spaghetti and let it cook for 13 minutes (according to the wrap instruction). I also added the tomato here with a little cut to the skin so that when the skin shows the sign peeling off, I can take it out from the boiling water (it's about 5 minutes).
2 - While waiting for the spaghetti, you blend the ingredient for chili paste (accept tomato where we add it when we're going to saute/fried the paste), cut the squids into strips, dice the fishcake into smaller pieces, cut the mustard leave to your liking and mixed all the sauce into one bowl.
3 - You need to wait for the spaghetti to soften since it only takes a while to fried all the ingredients.
4 - As the spaghetti is al dante - cooked, drain, add a bit of butter (to ensure it doesn't stick to each other) and set it aside. Don't throw the spaghetti water since it will be used to season our cooking.
5 - In a big wok, add 3 table spoon of oil (you need to measure it according to the chili paste so that the paste will cook well) and wait until it is hot enough in the wok before pouring our chili paste and boil tomato (peeled skin). Let it cook until it is a bit fried and you see some of the oil come up. Add the stick/stalk of mustard leaves and the fishcake.
6 - Mixed it well, then add the minced meat and the mix sauces. The minced meat need some water so that the meat can cook well (not chewy) so just used the spaghetti water. Since the spaghetti water already salty, therefore it can be used to season our fried paste. Add the water for 2-3 times to cook the meat.
7 - Add the remain vegetable (mustard leaves) and the squids. Stir them for few second then add the spaghetti.
8 - Make sure they are mixed together by stir them for a couple of minute then switch off the stove. You don't need to stir it for too long since the spaghetti already cooked. For garnishing, cut the omelette into strips and scatter it on the fried spaghetti... bon appetit!
1 sudu besar sos lada hitam (black paper sauce)
1 sudu besar sos tiram (oyster sausce)
1 sudu besar sos tomato (tomato sauce)
Cara menyediakan :
1. Tumiskan bawang besar dan bawang putih sehingga layu. Masukkan udang, bahan sos, garam dan gula secukup rasa. (Saute chopped onion and garlic until a bit brown. Add prawn, the sauce ingredient, salt & sugar-if needed to the taste)
2. Apabila sudah mendidih, masukkan cendawan, kacau seketika dan bolehlah dihidangkan. (Let it boil and add the mushroom. saute for few second and off the stove. Don't stir for too long since the mushroom will overcook and lost it softness)
(Sorry I haven't have time to translate and I lost the picture I took. I'll put it if I found it - translated 07/12/2013)
___________________________________________________________
Spaghetti Cabonara [One of the Italian food that I like =)]
1 can Prego Carbonara Mushroom Sauce
San Remo spaghetti (medium serving)
1 Big Onion-diced
1 garlic-diced
1 tea spoon Basil leaf (I used the dry one. You can used the fresh leaf and put them up to your taste)
2 pieces of chicken (cube)
1 can of Mushroom (cube&slices)
1 tea spoon of Parmesan cheese
2 spoon of black pepper (or black paper sauce)
A pinch of salt
water (for the spaghetti and the sauce)
1) Fill in water into a pot (1/2 of the pot) and boil it. Once it boil put a bit of salt and boil the spaghetti for 15-30 minutes.
2) While the spaghetti is cooked, saute the chopped onion and garlic until it is a bit brown (not too brown because garlic easily burn) in a saucepan. Then, add dried basil leaf and mushroom and saute them for a while for the mushroom to get the good smell.
3) After that add the cube chicken, and saute them well. Then take the boiled water from the spaghetti pot and add it into the saucepan. I used small cup and add it some more later if I want the sauce to be thin and not thick.
4) Now, let the chicken cooked before you add the main sauce, the Prego Carbonara Mushroom Sauce. I used half of the can for medium serving and 1 can for large serving.
5) After you add the Prego Carbonara mushroom sauce, add black paper and Parmesan. You can add some more water here (from the spaghetti pot) to thin the sauce.
6) Finally, dry the spaghetti from the pot and mix it with carbonara sauce on the saucepan. Here, used low heat because we only want to mix the spaghetti with the sauce before serving it. Decorate your spaghetti with onion leaf, salary or chilly.
Tips
*Can (tin) mushroom is usually a bit smelly, you need to wash thoroughly and saute it with onion,garlic and basil to lessen the smell. I haven't had the chance to use the fresh mushroom because I live far from city.
*You can use prawn instead of chicken but divide the portion into two, one is for the saute (for sweet prawn taste) and the other one is for you too mix it with Prego carbonara sauce in step (6). Prawn easily get shrink so when you add it toward the end you get to eat fresh and big prawn = )
___________________________________________________________
Mee Goreng Basah (Fried Noodle-Moist)
1 pack of yellow mee/noodle (wash throughly)
3 small red onion & 3 medium size garlic (blend)
4 fresh chilies/dried chilies (blend)
1 tea spoon black pepper (grind)
1 spoon oyster sauce
1 spoon black pepper sauce (optional)
1 spoon tomato sauce
2 cup of chicken/beef stock (you can made it yourself by boiling water&chicken/beef for 15 minutes)
10 pieces of fish ball
2 pieces of chicken (slice cube)
5 pieces of medium prawn
oyster mushroom, cabbage and carrot (I only have these in the fridge)
salt (to the taste)
1) Heat oil and add the blended small red onion&garlic. Fried until a bit yellow and smell good. Then, add the blend chilies and let them fried until the oil came up.
2)Next, mixed together all the sauces and the grind black pepper and add them.
3)Right after that add the chicken stock (add water if you like more sauce).
4)Let them mix and boil well. Then, you can add the fish ball, cube chicken and the hard veggie (cabbage). Again, let them boil a bit to make sure the chicken cooks well.
5) I like the prawn to be fresh so before you add the mee (yellow noodle), you add the prawn, mushroom and carrot. Mixed them well and wait for 5-10 minutes and you can serve it with some green garnish.
*If you like to add egg (half cooks egg make it good), add it by separating the mee (yellow noodle) and it sauce in the pan and break the egg in the sauce so that you will get a half cook egg.
___________________________________________________________
07/12/2013 - My mother has requested so many things since she got a fever last week (which already subsided after three days). Among the things she request were egg curry and fried spaghetti. Therefore, I have been busy cooking every weekend to fulfill her wish. Noted that my mother is a picky eater (most of us are ^_^) where she likes spicy food (and I don't), fresh veggie (I like it well cooked) and the food must be up to her taste (perfect in taste salt, pepper, sweet, spicy and sour - hard to archieve T_T).
Here is the first recipe.....
Fried Spaghetti (Serve for 4 people)
 |
4 shallot
1-2 lemongrass (according to size)
2 spoon dried anchovies
1 tomato (to save time boil it with spaghetti until it skin can be peel off)
Other ingredients:
1 packet of Spaghetti
1 pot of water
3 table spoon salt
2 fresh squids (that's all I have in fridge you can add more if you like)
2 garlic
3 red and green chilies (add more if you like it spicy)1-2 lemongrass (according to size)
2 spoon dried anchovies
1 tomato (to save time boil it with spaghetti until it skin can be peel off)
Other ingredients:
1 packet of Spaghetti
1 pot of water
3 table spoon salt
2 fresh squids (that's all I have in fridge you can add more if you like)
2 fishcake
4 piece of Chinese mustard leaves - separate the stalk and the leaves after you cut them.
1/2 packet of minced meat (been left for 8hrs/before I sleep with black paper & soy sauce to make the meat soft and too get the smell off)
2 table spoon of soy sauce (mix with 1 laddle of spaghetti water n black paper)
2 table spoon of tomato sauce
1 table spoon of oyster sauce
4 piece of Chinese mustard leaves - separate the stalk and the leaves after you cut them.
1/2 packet of minced meat (been left for 8hrs/before I sleep with black paper & soy sauce to make the meat soft and too get the smell off)
2 table spoon of soy sauce (mix with 1 laddle of spaghetti water n black paper)
2 table spoon of tomato sauce
1 table spoon of oyster sauce
2 Eggs (salt make it into omelette and cut into strips)
1 - Fill in water into a pot until nearly full since I'm going to use all the spaghetti and let it boil before adding salt. Then add the spaghetti and let it cook for 13 minutes (according to the wrap instruction). I also added the tomato here with a little cut to the skin so that when the skin shows the sign peeling off, I can take it out from the boiling water (it's about 5 minutes).
2 - While waiting for the spaghetti, you blend the ingredient for chili paste (accept tomato where we add it when we're going to saute/fried the paste), cut the squids into strips, dice the fishcake into smaller pieces, cut the mustard leave to your liking and mixed all the sauce into one bowl.
3 - You need to wait for the spaghetti to soften since it only takes a while to fried all the ingredients.
4 - As the spaghetti is al dante - cooked, drain, add a bit of butter (to ensure it doesn't stick to each other) and set it aside. Don't throw the spaghetti water since it will be used to season our cooking.
5 - In a big wok, add 3 table spoon of oil (you need to measure it according to the chili paste so that the paste will cook well) and wait until it is hot enough in the wok before pouring our chili paste and boil tomato (peeled skin). Let it cook until it is a bit fried and you see some of the oil come up. Add the stick/stalk of mustard leaves and the fishcake.
6 - Mixed it well, then add the minced meat and the mix sauces. The minced meat need some water so that the meat can cook well (not chewy) so just used the spaghetti water. Since the spaghetti water already salty, therefore it can be used to season our fried paste. Add the water for 2-3 times to cook the meat.
7 - Add the remain vegetable (mustard leaves) and the squids. Stir them for few second then add the spaghetti.
8 - Make sure they are mixed together by stir them for a couple of minute then switch off the stove. You don't need to stir it for too long since the spaghetti already cooked. For garnishing, cut the omelette into strips and scatter it on the fried spaghetti... bon appetit!
*in the end I didn't add all the boil spaghetti but save some them for the carbonara sauce...yummy :p
Notes:
Chinese Mustard leaves - http://eat.chariweb.com/2010/12/mustard-greens.html
Malaysian Fishcake - klchinblogspot (this is the best picture I could get for Malaysian fishcake)
Thanks to these blog/website/videos for their inspiring ideas to cook fried spaghetti,
www.zumurphy.com/2009/03/fried-spaghetti-3.html
www.zumurphy.com/2009/03/fried-spaghetti-3.html
