Sunday, March 27, 2011

Good Plant 1: Pudina

Pudina is good to be boiled and it can cool down our bodies if too heaty..

Good Plant 2: Pandan Leaves

Pandan leaves are very useful in many types of desserts as they have a very nice smell. We can also put the leaves in our cars to make sure that our cars always smell nice all day long:>

Good Plant 3: Kesom Leaves

When we cook 'ikan masak asam' we must put in 'daun kesom' to get the real fragrance.

Good Plant 4: Spinach

We hardly see this type of spinach in markets. This is the original version of spinach, normally found in villages.

Good Plant 5: Mini Cucumber

This mini cucumber is crunchy when it is green, exceptionally good to eat it raw. When it ripes, it becomes red and the birds really love it.

Good Plant 6: Red Lime






Saturday, March 26, 2011

Food for Thought 1: Fried Kuey Teow with Cockles


I cook this for lunch today and guess what it really tastes quite delicious until everyone goes for a second round:>

Food for Thought 2 : Simple Yet Special Dish for My Birthday

My dearest mother cooked for me a simple yet special dish for me on my lunar birthday.
Traditionally, Chinese will celebrate one’s lunar birthday with a bowl of noodles cooked in broth called 'mian xian'. The supposedly long noodles symbolise longevity and Chinese will add a pair of hard-boiled eggs for good luck. I ate the noodles with my heart filled with gratitudes towards my dearest mother who has been taking care of me be the days are full of rain or sunshine. Thank you mother and I love you^^

Food for Thought 3: Egg Omelette

This egg omelette is different from the usual one. You will get to taste extra ingredients when you eat it. It is cooked with sesame oil to add to its fragrance. When you eat the egg omelette you will be able to find 'treasures' like deep fried onions, dried mushrooms and small prawns. You can also add other suitable ingredients according to your own preference.

Food for Thought 4: Sambal Eggs

The sambal eggs taste better if the boiled eggs are deep-fried before being cooked.

Friday, March 25, 2011

Food for Thought 5: Sweet Potato Leaves

Sweet potato leaves are indeed tasty, suitable to be eaten with plain porridge. The vegetables are dipped into a home made sauce (of chilli, lime juice, soy sauce and sugar) before we eat and the taste is better.

Thursday, March 24, 2011

Food for Thought 6: How to Make Yam Cake

The delicious yam cake is ready to be savoured!






The yam cake is ready. Let it cool down for about 1 hour. The yam cake is ready to be eaten. you can deep fry it or simply eat it like it is.



Use a chopstick to test if the yam cake is well-cooked. If it is well-cooked there will not be any batter stick to the chopstick.



Steam the mixture for about 1 hour over big fire.




Put the deep fry onions onto the surface of the mixture, ready to be steamed.




Put the mixture evenly into the pan, use a spoon to smoothen the surface.




Scoop out the mixture into the greased pan.



Meanwhile, put a thin layer of oil on the surface of the pan.



After about ten to fifteen minutes, the mixture is thick enough



Stir the mixture until the mixture becomes thicker.




Cook the mixture over small fire. Put some salf and pepper to taste.




Pour the batter into the wok so that it mixes with the shrimps, mushrooms and yam.




Mix the rice flour with some water and stir until it is evenly dissolved in the water.




Stir fry the shrimps, yam and mushroom by using a little bit of oil.





When the dried mushrooms are softened by the warm water, cut the mushrooms into small cubes by using a pair of scissors.




When the fried onions are golden brown, take them out from the wok and put into a bowl.



Soak some dried shrimps in cold water. When the dried shrimps are soft, pour away the water.




Soak the dried mushrooms in warm water.



Deep fry the small onions until golden brown.



Cut the small onions into thin slices. You need quite a lot of onions here.




Cut the thin pieces of yam into small cubes.



Peel the skin of the yam and cut it into thin pieces.


Get ready all the necessary ingredients including rice flour, yam, mushrooms, dried shrimps, oil, pepper and salt.

Food for Thought 7: Sardines



If you cook sardines by warming up the canned food then it will not taste nice. You need to add extra spices to make it more delicious. Add pounded garlic, chilli and onions (these three to be sauted first), some salt, some chilli sauce and tomato sauce and lastly some lime juice. The taste is wonderful^^

Friday, March 11, 2011

Food for Thought 8: Chinese Leek with Beancurd

Chinese leek is a must have vegetable for the Chinese during the festivals which is normally cooked with beancurd. Both ingredients convey good meanings; leek rhymes with the word 'count' and beancurd rhymes with 'government officers'. Basically, it means that we have money to count and also a good job to earn a living.

Food for Thought 9: Yong Tou Foo

Another type of yong tou foo prepared by my youngest sister and her boyfriend.

Food for Thought 10: Vegetarian Noodles

This dish is often prepared during the first or fifteenth of the Chinese lunar calendar as my family members go for vegetarian food on these particular dates.

Food for Thought 11: Steamed Pomfret

Steamed pomfret with ginger, dried mushroom, tomatoes and 'cili padi'

Food for Thought 12: Chicken Curry

Chicken curry with lots of potatoes

Food for Thought 13: Chang

Dumpling or 'Chang' a necessary food for the Chinese during the Dragon Boat Festival

Food for Thought 14: Yong Tou Foo 2

Homemade yong tou foo made from fish, lady fingers and chilli

Food for Thought 15: Sambal Udang

Prawns, cooked with dried red chilli and onions

Food for Thought 16: Onion with Anchovies

When you cook this dish a must have ingredient is the chilli which we called 'cili padi' to make it as a complete dish.

Food for Thought 17: Dried Beancurd with Filling

This dish is made of dried beancurd with fillings of mixed meat and vegetables