– 3 tbsp flour – 4 tbsp Milo – 2 tbsp sugar – 3 tbsp butter, melted – 1 large egg – 1 tbsp hot water
1) Dissolve the Milo in hot water water and mix well. 2) In another bowl, mix the egg and sugar until the sugar is dissolved. 3) Add the flour. Stir until mixed. 4) Add the Milo mixture in and mix until evenly combined. 5) Then add in the melted butter. Mix thoroughly. 6) Pour the mixture into the moulds. 7) Steam in a preheated steamer for about 8 minutes. (The cooking time might vary depends on the size of your moulds.)
Alternatively you can make extra to refrigerate it, to consume later just heat up in the microwave.
It is a very easy steamed lava cake recipe. Most importantly it doesn’t involve an oven! HAHAHA! Jom try it at home with your children too.
Last week; I tried out 2 simple dishes that you could easily try at home. I consider them as easy home cooked food. When I say easy…. I suppose its consider easy lar… LOL!
Chinese Five Spice Chicken Wings
(recipe by Ang Sarap) check out his blog for nice cooking recipes 🙂
1 kg chicken wings
1 tbsp five spice powder
1/2 cup water
1/2 cup brown sugar
1/2 cup soy sauce
2 tbsp vegetable oil
3 cloves garlic, minced
1 tsp freshly ground black pepper
1. In a small bowl, mix together all ingredients except the water, set it aside and let chicken marinate for at least 6 hours.
The after marination wings. This were only half portion…the other half already into the wok ready to be cook.
As required; 1kg of chicken wings… the chicken wings that I bought from supermarket were quite big. So all together, I got around 6 pieces of whole wing.
2. Place everything in a wok together with the water. Turn heat to high then bring to a boil, while boiling turn chicken once in a while to make sure its cooked evenly, let the liquid thicken then set the heat to low. This might take around 8-10 minutes.
3. Once liquid is thick, turn heat to low so it does not burn, turn the chicken once in a while to coat it evenly. At this point a small amount of oil is extracted from the chicken wings, stir fry chicken for a minute (add oil if needed), remove from wok then serve.
Ta..dah…. the juice, succulent and tasty Chinese Five Spice Chicken Wings ready to serve. You too can try this at home 🙂
Passion Fruit Agar-Agar
I got this idea by someone who posted on the internet. I couldn’t remember the website. Too bad…couldn’t credit the creator 😦
Do you like passion fruit? I like passion fruit but those we got here are usually sour. I still remember the passion fruit I had in Indonesia was big, juicy and sweet! Not forgetting they are selling cheap too. Unlike here. I bought a pack from market cost RM7!
1. Wash and cut the passion fruits into 1/2. Using a spoon, scrap the passion fruit flesh into a bowl. Scrap it clean like ‘photo below’.
Place these cleaned passion fruit on a tray. I am going to use them as the agar-agar mould.
2. Follow the instructions at the back of the agar-agar powder (you can easily buy from supermarket), dissolve the agar-agar powder with water & sugar in a boiling pot, bring to boil.
3. Since we are going to add passion fruit’s flesh+juice…therefore, I am using 2 glass of water + 1 glass of passion fruit flesh with juice. Add sugar accordingly, because the sweetness may varies depending on the passion fruit.
4. Bring the dissolved ingredients (step 3) to boil. Boil for few minutes over low heat. Then pour into moulds (the passion fruit shells). Allow it to cool for awhile before you chill or refrigerate them.
An appetizing and refreshing dessert for an after meal 🙂
I often prepare 1 vege 1meat for dinner. But sometimes when I am lazy to think of what to cook, I’ll just opt for an easier way. You know…its tough to think of what to cook every week. Sometimes its like a brainstorming session between Alex and I. And the toughest part will be, when he answers ‘cincai’… @_@
When dining in a Japanese restaurant, apart from Sashimi, karē udon is one of my favorite pick. However I’ve discovered that its actually quite easy to prepare.
All thanks to Ashley for sharing this website “www.noobcook.com”to me. I am a noob cook too! I felt that her recipes are simple and easy to follow because the steps are written clearly and with photos attached for a better understanding.
The key ingredient to cook Japanese Curry is this Japanese curry block. It can be in cube form as well. I bought this from Jusco AEON Midvalley. I can’t remember the exact price. But its around RM10.
– 100g of Japanese curry cubes
– 2 carrots, peeled and cut to small chunks
– 1 potato, peeled and cut to small chunks
– 1 large onion, roughly chopped
– 200 to 300g boneless chicken fillet, cut to large chunks
– 1 tbsp cooking oil
– 700ml water
1. Heat pot with oil. Add onions and cook till they are soft. Set aside on a plate and return the onions at step 4.
2. Place chicken pieces (cut around 2-3cm sq.) in a single layer in the wok. Let the chicken pieces brown on one side (do not toss and turn or stir fry it). This will allow extra flavours to be released.
3. After one side of the chicken is browned, turn them to the other side using a pair of kitchen tongs and again, cooked till the pieces are browned. Add potato and carrot chunks, mix everything evenly.
4. Add water and bring to a boil. Simmer for about 20 minutes (with lid partially closed) or till potatoes are cooked.
5. Add the Japanese curry cubes and stir through till dissolved. Because both the curry mix and the potatoes are starchy, at this point in time you probably need to add more water to achieve the consistency you like. Season it to taste if desired (example adding sauces or chilli powder). Warm through the curry before serving.
Taa Daah…my bowl of curry rice (kare raisu) – japanese curry served on top of cooked rice. Easy right? 😉
The other day I did a google search on interesting ways to make hard boiled egg. Out of fun and curiosity…I thought making a ‘heart’ shaped egg would be nice.
I stumbled upon this web, she teaches how to make a heart shape egg with clear guidelines. Her photos shows each and every steps…so you will have a clearer picture on how it should be done.
She also provide the dimensions of the cardboard. Silly me..I wasn’t aware of it. When I place the egg on the cardboard…it was way too big. Therefore I cut it into half. LOL!
I boiled the Medium size egg for 15 minutes.
My version of “I Love You” Egg ♥ Nice or not? 😉
Click on Anna The Red’s web to learn the steps. Its pretty simple. I also can do it…I’m sure you can too…
Do check out the pretty bento that she has made. I’m impressed! She’s really creative and artistic.
I decided to cook Shrimp Aglio Olio for dinner yesterday. I also prepared a salad adding my “I Love You” egg. My salad look so cheerful leh..
My 1st attempt on Aglio Olio after reading several recipes and did my own adjustment. How does it look? Ok ma? Hmm…I think I’ll rate it 8/10 (still need a lil improvement in future). Although aglio olio may look simple…but it tested my ‘kung fu’ le…
Tips: To add sufficient olive oil, salt and water (I use ikan bilis stock or you can use pasta water) so that the spaghetti won’t be too dry.
Recipe adapted from No Recipes Preparation time: 30 minutes
Cooking time: 20-25 minutes
Makes 6-8 (depending on how big you make your patties)
1 large egg
1 small onion, finely diced
1 large clove garlic, minced
450g minced pork
170g silken tofu
1 cup mixture of fresh breadcrumb and crushed crackers (2 slices bread and 5 crackers)
2 tbsp ketchup
1 tbsp oyster sauce
1 tbsp parsley, minced
1 tsp light soy sauce
1/4 tsp black pepper
1 tbsp cooking oil
For the sauce
1/2 cup chicken stock (I uses Maggi chicken cube stock)
1/4 cup ketchup
1/4 cup water
2 tbsp tonkatsu sauce (I substituted with Worchestershire sauce)
1 tbso demi-glace (couldn’t find this in KL so omitted)
1. In a frying pan over medium high heat, add a tablespoon of vegetable oil and sauté half the onions until golden brown and caramelized. Allow to cool to room temperature.
2. Combine the pork, tofu, sautéd onions, raw onions, garlic, fresh breadcrumbs and crackers, egg, ketchup, oyster sauce, parsley, soy sauce and black pepper in a large bowl. Put some disposable gloves on and knead the mixture together until it is uniform in color and texture.
3. Add a little bit more oil to the frying pan that you fried the onions in and place over medium heat. Because the patties are on the soft side, you’ll want to form them and add them directly to the pan. The patties should be around 1″ thick.
4. Fry them until they’ve formed a dark brown crust on one side, about 1 1/2 minutes then use a spatula to carefully flip them over and brown the other side. Unless you have a very large pan, you won’t be able to do them all at once, so fry 4 at a time and transfer them to a plate when they’re browned on both sides. Don’t worry if they’re not cooked all the way through as they will finish cooking in the sauce.
5. After you’ve fried all the patties, drain off any excess oil (but don’t wash the pan as the brown stuff is what will give your sauce flavor). Add the chicken stock and boil until it’s reduced by about half in volume. Add the ketchup, water, Worchestershire sauce, and demi-glace (if using) and stir to combine.
6. Place the patties back into the pan, cover, and cook for 7 minutes, flipping them over once in the middle. Cook uncovered for another 3 minutes to thicken the sauce a little
The shaped up patties that are ready for frying.
With the help from mom, we made this hamburg steak. Eaten as burger!
Nom Nom…its a good recipe. The patties are tasty and yummy! My niece especially enjoyed eating this ‘burger’ 😉
Mummy’s hardwork on these Pai Tee. It was her 1st attempt. No wonder those selling in restaurants are expensive. To fry the mould/hat is quite tedious.
If you are a fan of Mousse cake and a fan of white chocolate, I’m sure you will love this. Smooth white chocolate mouse with a thin layer of sponge cake and biscuit crumbs coating the whole cake. The cake is very fresh! But the strawberries are quite sour. Hahaha….8in (1 kg) for RM63.
Ever since I own a house…I became like ‘auntie’. Checking out the supermarket deals, to know whether the price is worth buying or not. Gotto be a wise consumer too. I used to do my grocery shopping over the weekend at Jusco supermarket because the place is convenient to me, the vege are quite clean and at the same time I can collect points. Hahaha…
Today, I’ve just checked what is on offer for this weekend.
Hmm..not much of offer. Ohh…Dettol shower foam quite cheap. Duno Alex want to buy or not.
On weekdays, I will usually cook at home. May be 2 to 3 times a week. Most of the time I can only prepare those simple, easy and quick dishes. Forget about those time consuming ones. Else Alex will die of hunger! Wahahahha….
Therefore I must zoom and prepare the dinner within 1 hour or sometimes a lil extra time. That’s inclusive of washing, cutting, cooking & cleaning. (Multitasking in kitchen). Luckily my kitchen is still in good condition…not burned. :-p
Even the fish also making SOS call. But it was too late…
Last week when Alex’s younger brothers came over for dinner..I prepared this 3 dish 1 soup after I came home from work. Ya…I was working like a sotong…(multitasking….) *phew….but feel satisfied when I see these dishes cleared up!
When East meets West…it can be good too.
A compilation of what I’ve cooked so far. (of course I only choose those nice ones to put here lah..) My home cooked meal usually cost around RM10-RM20. I often cook extra so that I can keep a portion for my lunch box the following day. Can save money and time ma…. 😉
Today is one HOT day. So I decided to go to shopping mall for lunch together with mummy. At the same time can enjoy some free aircond. Before we went home, we decided to drop by the supermarket. I remembered I still have some leftover canned fruits in the refrigerator. Therefore I decided to buy a packet of ready mix Konnyaku Jelly. I can make them as an after meal dessert tonight.
A packet of ready mix Konnyaku jelly for RM4.50. And my leftover canned fruits.
Why do I name my post as Lazy People Made Lazy Jelly? Because the steps are very easy….ngam for lazy people like me. Kekeke……
Look….aren’t they easy? Everything is complete in that mixture. All you need to do is just boil and stir it. Simple as ABC 😁
I saw this edible coloring BLUE in the kitchen, is pretty interesting. So I decided to use it. Simply put a drop or 2 is sufficient!
Pour the cooked jelly liquid into Konnyaku Jelly moulds just like above. Let it cool down before you chill it in the fridge for at least 3 hours.
Ta Daahhhh….the outcome of my “Lazy People Made Lazy Jelly”. Preparation time was less than 30minutes ☺
There are many nice food in Sarawak. Hardly get a similar ones here in Penisular Malaysia. One of my favorite is Red Rice Wine Mee Suah. Hubby is a Foo Chow. Therefore each time we balik kampung, mother in law will sure to cook red rice wine mee suah, which I enjoyed the most! Mee Suah is their specialty when it comes to any auspicious day. Eg: Birthdays, Chinese New Year & Weddings.
When Hubby went back Sarawak last month, I asked him to buy me some ‘mee suah’ and ‘red rice wine’. Both mee suah and wine are homemade.
Sometime ago, mother in law has briefly taught me the cooking method.
Hence, I also google for the proper recipe. (takut I lupa)
Pieces of beautiful white thin strand mee suah.
I successfully made a bowl of warm and hearty Foochow Red Rice Wine Mee Suah. (With 2 hard boiled eggs for Hubby.) I particularly love their mee suah very much. Its so SMOOTH and thin. If no teeth oso can eat. No need to chew. Just swallow. hahaha…Apparently Hubby commented that it tasted similar to his mom’s version. That means GOOD?? Compliment??
A sizable piece of old ginger sliced into strips (I did not slice them. Instead I grate the ginger)
2 pieces of Rice Vermicelli (Mee Suah)
2 tbsp of Sesame Oil
1 tbsp of Shaoxing Chiu
Black fungus (optional) (I replaced with black mushrooms)
Serves: 2 persons
How to cook the rice wine chicken:
Marinade the chicken pieces with the oyster sauce, soy sauce and a bit of pepper for at least half an hour.
Heat the sesame oil in a wok or pan. When hot, fry the ginger strips until they are fragrant and crispy but don’t burn them! Set aside a little to garnish. (I didn’t use it as garnishing. Instead I cook together with chicken and into soup)
Add the marinated chicken pieces to the ginger and stir fry to brown the chicken pieces. If you are using black fungus you will add it at this point.
When chicken is browned (The meat is opaque and brown in parts) add some water to cover the chicken and cover the wok/pan. Bring to a boil then let it simmer for about 10-15 minutes.
Taste and add salt or soy sauce to taste.
When chicken is cooked, add about 1/4 of a bottle of the rice wine and 1 tbsp of Shaoxing Chiu.
Stir quickly through and turn off the fire.
Cook the Vermicelli noodles:
Wash the mee suah pieces in a bowl of cold water to remove the starch.
Boil up water separately in a pot and add the mee suah pieces when the water is boiling.
Using a pair of chopsticks, separate the noodles as they cook so they don’t lump together.
Bring water to a boil for about 2 minutes then turn off and pour away the water.
To assemble your rice wine chicken noodles:-
Place the vermicelli in a bowl.
Ladle the chicken pieces and soup over the noodles.
Garnish with the ginger slices you set aside earlier.
Basically it was just a mix & match with what I’ve got from the refrigerator. I just want to make a simple and quick dinner. Since there were still some leftover luncheon meat, I decided to make Macaroni in Soup with Luncheon Meat. This dish is often sees in Hong Kong breakfast menu. However I wasn’t sure how they prepared or cooked it lah… Therefore I came up with my own method lor…
What you need:-
Frozen Mixed Vegetables
How to prepare:-
1) Boil the macaroni in a separate pot of water.
2) Cut the luncheon meat into slices. Pan fry it and put aside.
3) Boil a pot of water and add in chicken stock when the water is boiling.
4) Add in the mixed vegetables.
5) Some salt to taste
6) Just before I switch off the stove, I added 1 tablespoon of cooking wine into the soup.
Add some spring onion and fried shallot. Finally, place 2 slices of luncheon meat onto the macaroni with soup.
I got the idea of cooking this tong sui/dessert after I tried it from ‘tim pan kor kor’; a dessert shop in Subang.
It looks pretty simple. All you need is just a packet of tong yuen (glutinuos rice ball) which can be purchased from the supermarket (I’m lazy ma…so I just buy it from the supermarket. Moreover I do not know how to make the one with black sesame content lerr…. ^^), 1 number of sweet potato(your desired size), gula melaka and ginger.
ingredients as above
cut the whole sweet potato into cubes
Boil a pot of water
Put in the ginger (approximate 4cm, sliced it)
Add in gula melaka (you may also substitute it with normal sugar)
When the water is boiling; add in the sweet potatoes.
Cook till the sweet potatoes is soft enough.
As for the ‘tong yuen’; boil separately in another pot of boiling water. When the tong yuen are floating above…means its cooked. You can now scoop them up.