Friday, September 15, 2006

Raisin & Dried Mango Rice

This dish is inspired by a recipe in last month's Women's Weekly magazine. The original recipe is supposed to be cooking the rice with the ingredients, but I change d it to a fried rice version since I have some leftover rice to get rid of.

I used 7D dried mango slices because that is the best for me at least. The original uses golden raisins but I just replaced it with what I have.


2-3 cups cooked rice
2 tbsp olive oil/butter/ghee
1 medium onion, sliced
1 large clove garlic, chopped
1 chicken stock bouillion
1/2 tsp ground clove
1/2 tps ground cinnamon
drice mango slices, chopped into small pieces
1/3 cup raisin
chopped coriander
salt & pepper
salmon slices or other meat slices
A bit of water

1. Heat wok and add oil/butter/ghee
2. Fry onions till translucent and add chopped garlic, ground clove and ground cinnamon, fry till fragrant
3. Add salmon slices or other meat slices and stir till cooked
4. Pour a little bit of water to the onion, garlic & fish mixture
5. Sprinkle a bit of pepper and add chicken stock and stir till well combined
6. Add cooked rice, stir well
7. Once the rice is coated with the spices, add raisins and dried mango
8. Stir raisins and mango till well distributed and let the rice cook further
9. Throw in chopped coriander, stir and serve

Tuesday, September 12, 2006

Indian Rojak

I have been wanting to make this for the longest time and finally made it simply because I got attracted to the gravy recipe. This recipe is Asmah Laili's recipe but I adjusted some of the ingredients. I also omitted the colouring since I don't have red/orange colouring. The ingredients is entirely up to you, you can add or omit some of them if you don't like them.




500gm sweet potato, wash clean and steam or boil till soft
1 tbsp oats, ground till fine
50ml ketchup
1.5 tbsp sesame seeds, roasted
1.5 l water
a bit of orange colouring (optional)
5 dried chilli
a slice of pineapple
2 green apple
1 red apple
2 tomatoes
2 clove garlic
1 cm ginger
2-4 tbsp brown sugar
salt to taste

1. Grind dried chilli, pineapple, apples, tomatoes, garlic and ginger into paste and put aside
2. Grind steamed/boiled sweet potatoes with water and pour into a pot
3. Add all the ingredients except sesame seed into the the pot and stir till the gravy starts to boil
4. Once gravy starts to boil, add roasted sesame seeds. Make sure gravy is not too thick or too thin
5. Add sugar and salt to taste and adjust accordingly to your taste


500g all purpose flour
3g instant yeast
1/2 tsp salt
500-600ml water
1/2 tbsp tumeric powder

1. Sift flour with yeast, tumeric powder and salt into a bowl
2. Pour water a little at a time till the batter becomes like a fritter's batter.
3. Cover bowl with cling wrap and leave it to proof for about 2.5hr - 3hr or till double in size
[This dough will be used for some of the rojak ingredients ]

Rojak ingredients without dough - deep fried and drain oil well
2 firm tofu, cut into 4
4 tempe, coat with a bit of tumeric and salt
4 fish cake
4 hard boiled egg
2 boiled potatoes

Rojak ingredients with dough
1/2 cup grated coconut
2 hard boiled eggs
2 boiled potatoes
2 tbsp sesame seed
2 firm tofu
some prawns
a bit of orange colouring (optional)

Method to fry dough ingredients
1. Heat oil in a wok/pot
2. Divide dough into 4 parts

1st part of dough
- Fry it into balls

2nd part of dough
- Coat the hardboiled eggs and sprinkle some sesame and fry till crispy
- Coat the potatoes with the dough and sprinkle with sesame and fry till crispy

3rd part of dough
- Coat tofu with dough and put one prawn and fry till crispy

4th part of dough
- Add grated coconut and sesame seeds, shape into strips and fry till crispy

Garnishes - cut/slice into bite size
salad leaves
green chilli

Thursday, September 07, 2006

Sweet Bun Dough (2)

I have tried numerous sweet bun dough recipe I got from the internet and this is one of the better ones that I have tried in terms of taste and softness (overnight). Looks like the trick is the amount of butter used. I have tried a similar recipe which is about the same only that it uses half cream cheese and it is as good too.

This time, I made pinwheel pizza bread. The filling is a regular pizza filling with pizza sauce, sausages, cheese and herbs.


I have to thank Lynna and also the original contributor of this recipe (Roshayati Johari). I halved this recipe and made some slight mod to the liquid.

250g bread flour
50g sugar
1/2 teaspoon salt
15g milk powder
2 tsp instant dry yeast
100-120ml water (add 100ml first than slowly add if dough is too dry)
27g egg (if using cream cheese, omit the egg)
(C) **
20g butter 20g shortening/cream cheese

1. Mix well all ingredients in (A)
2. Add (B) into (A) and knead till smooth
3. Add (C) and continue kneading till smooth and shiny and dough does not stick to your hand. 4. Leave to prove for 60 minutes or double in volume
5. Punch down the dough lightly to let the air out
6. Divide the dough according to the weight you wish, shape into balls and leave to rest for 10 minutes
7. Shape accordingly and leave to prove for 40 minutes - 1 hour
8. Brush with egg wash
9. Bake till golden brown
10.Once taken out of the oven, brush with egg wash again for extra shine

** I have tried combination of butter+shortening and butter+cream cheese. Both yield similar softness but cream cheese give more flavour.

For those using breadmachine, put all the ingredients according to the manufacturer's instruction and select the dough cycle. Leave the dough to further proof for about 45min after the end of the dough cycle.

Saturday, September 02, 2006

Banana Bread

This is a very easy to do banana bread but very delicious. The original recipe was contributed by Iris from KC. I made some slight changes to it. This one does not need to use mixer, just hand power is enough. Great when have it with a hot cup of tea, English/Earl Gray would be nice.


1/2 cup oil (vegetable or corn oil)
slightly less than 3/4 cup sugar (can use brown sugar)
2 eggs
4 medium, ripe bananas, mashed (if using del-monte like bananas, 2 is enough)
35g toasted, chopped walnuts
40g sultanas (can omit this if you don't like it)
1/2 tsp banana essence (optional)
185g self-raising flour, sifted
1/4 tsp salt

1.Preheat oven to 180 deg C
2. Grease and line a loaf tin
3.Beat oil, sugar, essence and eggs well
4.Fold in mashed bananas, nuts and sultanas
5.Fold in flour and mix well
6.Bake for 45-50 minutes or till done when skewer inserted into cake comes out clean

To make it look more presentable, you top up the bread with cream cheese frosting. You can make this a day before but remember to frost the cake after the cake is cooled.

You can make variation with this frosting by adding abit of lemon juice or orange juice or other essence that you like ;)

Cream Cheese Frosting

1 (4 ounce) packages cream cheese, softened
1/4 cup butter, softened
1 cup sifted icing sugar
1/2 teaspoon vanilla essence

1. In a medium bowl, cream together the cream cheese and butter until cream
2. Mix in the vanilla, then gradually stir in the icing sugar
3. Store in the refrigerator after use.

Thursday, August 24, 2006

Vegetable Curry Pau

I have always been wanting to make paus but failed terribly 2x with 2 different recipes. It was really disappointing until I saw this recipe shared by a member from an online forum which I frequent (thanks Lena). This one came out perfect for me, of course this is not the kind of paus you get at those dim sum places. The dough tastes almost like the ones you get outside (those regular steam paus) and I really liked it a lot.



Although the recipe uses sponge dough, you can do a straight dough method too.

A: Sponge
400 gm HKG/pau flour (Recommended using Bluekey pau flour)
210-240ml water * (pour bit by bit - need not use the 240ml)
1 ½ tsp instant yeast.

B: Ingredients for the pau
100 gm HKG/pau flour (Recommended using Bluekey pau flour)
120g gm sugar
10 gm shortening
1 ¼ tsp double action baking powder

1. Mix ingredients A together
2. Knead until smooth and elastic
3. Let it rise for 40 mins
4. Mix dough from method 1 with ingredients B. and knead until well blended
5. Cut into equal portions about 40g
6. Wrap in filling
7. Let it rise for 20 minutes
8. Steam over high heat for 15 minutes

* I used Bake King's hkg flour and this flour absorbs quite a bit of water. So I reduced the water to around 210-220ml instead of 240ml. For those using other flours, please add water 200ml first and followed by the rest.

Note: I used my breadmaker to knead the sponge then followed by using the mixer when adding B. But you can use the breadmaker to knead the dough and take it out once the breadmaker stops kneading. No need to wait till cycle ends.

I made the dough first and freeze it and shape it the next day. You can freeze the dough too right after mixing the sponge with B. To use, thaw it before shaping and follow step 5 onwards.

Wednesday, August 16, 2006

Tomato Bruschetta

I ran out of ideas what to have for dinner and too lazy to cook. Hubby also has not been eating heavy dinner lately due to his runny nose - which is good actually .. heh. So settled for this, an easy one. The only thing I need to cook is to toast the bread 8-) I like to make a big batch and chuck it in the fridge.


2-3 plump tomatoes, cubed
1 tbsp extra virgin olive oil
1/3 tsp salt
dashes of italian seasoning/dried basil or other herbs that you like
cream cheese spread
2 clove garlic, cut into half

1. Mix the chopped tomatoes, olive oil, salt and herbs
2. Toast bread slices
3. Rub cut garlic on the hot toast
4. Spread cream cheese on toast and top it with the tomato mixture

You can have variations for this, sprinkle cheese and toast it or have meat slices to go with it.

Thursday, August 10, 2006

Tofu Balls

I got a bit sick of eating plain deep fried firm tofu so decided to make them into balls. A pretty easy snack and it's best eaten hot. Hubby finished the whole plate of it while I only get to eat like 3 of them 8-(


You can also use breadcrumbs for a crispy texture.

2 firm tofu, drained and mashed
1-2 stalks spring onion, chopped
salt & pepper to taste
1 egg, lightly beaten
enough cornflour for coating
oil for frying

1. Mix all the ingredients except egg and cornflour
2. Shape into balls and coat it with egg followed by cornflour
3. Deep fry till golden brown
4. Serve with sauce of your choice

Wednesday, August 09, 2006

Garlic & Rosemary Focaccia

This is hubby's favourite bread. He likes to have his sandwich with this or have it on it's own. Focaccia is not a difficult bread to make and the ingredients used are fairly few. There are many methods to making focaccia, but I chose to use the direct dough method using my breadmaker to do the kneading work ... hehe


It would be good have holes in the focaccia. So try not to let the air out too much during shaping.

250ml water
2 tbsp olive oil
1 tsp salt
2 tsp sugar
3 cups/450g bread flour
2 tsp yeast
1/2 tbsp oregano/italian herbs

3 tbsp olive oil
garlic powder
dried rosemary
rock salt (optional - if you don't want to sprinkle salt, up the salt in the dough a little bit)

1. Place ingredients into bread pan in the order listed in the recipe
2. Select dough program and let machine runs
3. Once cycle complete, leave the dough to further proof for another 45min - 1 1/2hr (this gives a softer texture)
4. Take dough out and press into a lightly greased pan
5. Loosely cover with lightly greased cling wrap and stand in warm area for 30 mins or doubled in size
6. Remove cling wrap and use your fingers to make the depressions
7. Brush dough with olive oil and sprinkle with toppings
8. Bake in preheated oven 200 degree for about 25-30 mins or until golden brown

Tuesday, August 08, 2006

Mocha Bread Pudding

The original recipe of this is just a regular bread pudding using white bread and milk. Since I have some leftover coffee bread that I baked a few days ago, I decided to tweak it a little into this.


Bread pudding is one of the simplest yet delicious dessert. I don't eat it with custard because I like the way it is.

For those who don't like too sweet a dessert, you can replace the white sugar with brown sugar or use slightly less than 3/4 cup sugar.

You can also add chocolate chips if you like or replace the chocolate milk with other flavoured milk like coffee milk.

6-10 slices day-old coffee bread
2 tablespoons butter/margarine, melted
1/2 cup raisins (optional)
4 eggs, beaten
1 cup milk
1 cup chocolate milk
3/4 cup white sugar
1 teaspoon vanilla extract
3 pcs tim tam, roughly chopped

1. Preheat oven to 180 degree celsius
2. Break bread into small pieces into an 8 inch square baking pan
3. Drizzle melted butter or margarine over bread
4. Sprinkle with raisins and chopped tim tam
5. In a mixing bowl, combine eggs, milk and sugar and beat until all are well mixed
6. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture
7. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped

Saturday, August 05, 2006

Double Chocolate Muffin with Yoghurt

This recipe is taken from Simply Her magazine shared by an online friend at KC. I have replaced some of the items and reduce the yoghurt. It's a very moist and delicious muffin. It's very easy but yet very yummy especially if you use a high quality cocoa powder like Varlhona.


1 3/4 cup plain flour
1 tsp bicarbonate soda
3/4 cup brown sugar (original is castor sugar)
1/4 cup cocoa powder
100g butter, melted
1 egg
3/4 cup plain yoghurt
1/2 cup chocolate milk (original is regular white milk)
1/2 tsp vanilla essence
1/2 cup chocolate chips

1. Preheat oven at 180C
2. Sieve flour, bicarbonate soda and cocoa powder together then stir in sugar
3. Beat egg and vanilla essence together, add in all the wet ingredients to into flour mixture
4. Fold together using a fork until the flour is dampened, but not smooth
5. Spoon mixture evenly into lined or greased muffin tray
6. Bake for 20 mins or until the until skewer comes out clean

Wednesday, August 02, 2006

Bubor Lambok

This is an easy dish, quite kids friendly provided you don't add too much pepper. I used the slow cooker to make this and it took about 2-3 hrs to get that thick consistency. You can also cook this over the stove if you don't have a slow cooker. To me, using the slow cooker gives a nicer texture to the porridge and hassle free too as I don't have to worry about burning it *chuckle*


The garnishes is really up to you want to add. For me, I just had it with crispy ikan bilis, groundnuts, slices of omelette and prawns with a sprinkle of parsley and fried shallots.

My mom's version uses mince meat, but for mine, I used dried shrimps and dried scallops.

1 cup Thai rice, washed
4-5 cups water
7 cloves garlic
1 onion
1 thumbsize ginger
2 tbsp dried shrimp
2 tbsp dried scallops
2/3 cup coconut milk

Fried ikan bilis, groundnuts, sliced omelette and cooked prawns

1. Blend garlic, ginger and onion into paste
2. Add rice, water, dried shrimp, dried scallop and blended paste into the slow cooker
3. Stir mixture and turn knob to high
4. Stir porridge every 1 hr and add water if it's too dry
5. Once porridge is thick, add salt & pepper to taste
6. Add coconut milk into porridge and stir till it's well blended and let it cook further for 30-1hr 7. Serve with garnishes

Nasi Briyani

I made this a few weeks ago for one of our weekend meal. I used the Shan brand briyani but I didn't follow the instruction. Instead, I cook the rice using a recipe that I have but the meat gravy I used the one in the package 8-)

The rice is fairly simple to make and tastes real nice. But the colouring isn't so great because I was still pretty new with this.


1kg basmati rice, soaked for 30 minutes and drained
2-3 tsp ghee/butter
1 star anise
2 sticks cinnamon
4 cardamoms
2 stalks lemongrass, bruised
5 pandan leaves, tear the middle and tie into a knot
1/4 cup yoghurt
3 cups evaporated milk
3 cups water
some saffron or use colouring
some toasted almond slivers or cashew nuts + raisins fried in ghee/butter for garnishing

1. Heat ghee, fry the spices till fragrant
2. Add the rice and stir fry for about 2 minutes
3. Transfer everything to the rice cooker
4. Add lemongrass, yoghurt, water, evaporated milk, salt and pandan leaves and stir the mixture
5. Switch on rice cooker and cook
6. Once cooked, sprinkle saffron or colouring to the rice and mix gently
7. Sprinkle toasted nuts and fried raisins and serve

Tuesday, July 25, 2006

Fried Curry Macaroni

This is one of my favourite dish. Whenever my mom cooks this, there will be plenty of meat and not forgetting chicken liver .. yummy. This dish is great served with fresh sliced chillies and plenty of fried shallots.

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Half packet of macaroni, boil till al-dente
Meat slices, chicken/beef or other meat that you like
1 large onion, thinly sliced
5 shallots, thinly sliced
1 tbsp garlic paste
1 tbsp ginger paste
1 1/2 tbsp heapful meat curry powder, add a bit of water to make it into a paste
3-4 tbsp ketchup
Mixed vege

1. Heat oil in wok
2. Add onion slices and fry till translucent
3. Add ginger paste and garlic paste and fry till fragrant
4. Add meat slices and add a bit of water, cook till meat is tender
5. Add curry paste and stir till well blended
6. Add vege and followed by ketchup
7. Add bit of water if it is too dry
7. Once vege is cooked, add the macaroni and mix it well, let it cook till slightly dry
8. Serve hot with fried shallots and sliced chilli

Tuesday, July 18, 2006

Strawberry Chiffon

Bought a tub of strawberries and have some excess to bake this wonderful chiffon cake. Nothing beats fresh strawberries 8-D


This recipe was shared by Yochana but I increased the strawberries a little bit. Also since I don't take liquor, I replaced the kirsch with wild berry juice.

4 egg yolks
40g castor sugar
1/4 tsp. Salt
a drop of pink colouring
1 tsp Strawberry emulco

160g fresh strawberries, puree until fine
80g cornoil
20g wild berry juice

120g cake flour, sifted
1 ts baking powder

5 Egg white
1/4 tsp cream of tartar
70g castor sugar

1. Mix the egg yolks with sugar and stir until well mixed
2. Add in corn oil, strawberry puree and juice and stir till well-mixed
3. Add in flour and baking powder and stir until smooth, followed by pink colouring and strawberry emulco
4. Beat egg white with cream of tartar and while egg white is beating, pour in sugar gradually and beat till stiff
5. Fold egg white with the egg yolk mixture and pour into a greaseless 23 cm or 25 cm tube pan and bake at 175C for about 50 mins
6. When cake is done, remove from oven and overturn the cake onto a wire rack until cool
7. Once cooled, remove from pan and serve

Durian Puffs

I was in the mood to bake a durian dessert so started with durian puffs. Not difficult to make though. The best is to prepare the cream earlier and chill it before filling the puff shells.

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This recipe was shared by one online friend but I changed the filling recipe by adding more durians, reducing the whipped cream and up the honey. It was truly durianlicious *wink*

Durian Filling

Durian pulp from 12 pcs of durian
2 tbsp milk
2-3 tsp honey
200ml whipping cream

1. Beat cream till soft peaked, put aside
2. Add durian meat, milk and honey into another bowl and mix till smooth using a wooden spoon
3.Combine cream and durian mixture together till well blended and put in fridge till ready to fill the puffs

Cream Puff Pastry

4oz butter
1 cup water
1/4 tsp salt
1 cup all purpose flour
4 eggs

1. Place water, butter and salt into saucepan and bring to boil till butter melts
2. With the heat still on, add flour and stir vigourously till mixture becomes ball like and doesn't stick to pan
3. Bring heat to low and when you hear a hissing sound, you know the dough is ready.
4. Set it aside into a mixing bowl to cool for about 5-10 mins.
5. Using a wooden spoon, add eggs one at a time into the mixing bowl with your dough and blend for at least one minute or until smooth
6. Continue doing this till all eggs are fully incorporated
7. Put the mixture into a piping bag or ziplog bag, snip a small hole at one corner and pipe swirls onto a non-stick tray or tray with baking paper (you can use a spoon to scoop too)
8. Bake for 20 mins at 220 degree celsius till golden brown
9. Cool on rack
10.Once cooled, fill puffs with durian filling and serve

Friday, June 30, 2006

Another Bread Pizza

Another one of those days when I was just too lazy to cook and decided to have this for dinner. I also didn't want to waste the stewed tomatoes that I bought wrongly .. heh I couldn't remember why I bought it but I find it handy when one is lazy to do their own pizza sauce. It has celery, tomatoes and onion plus other things which I can't remember.

I used baguette which I bought from Delifrance for this.


The stew tomatoes that I used


1 baguette cut into 6
1 can stewed tomatoes (Hunt's)
Slices of honey baked chicken/turkey ham or you can use whatever meat you like
Parmesan or cheddar cheese (shredded)
Mozarella cheese (shredded)
Olive oil for brushing bread

1. Brush olive oil on the edges of the bread
2. Spread stewed tomatoes - be generous
3. Sprinkle meat slices
4. Sprinkle parmesan/cheddar followed by mozarella cheese generously
5. Bake in preheated oven at 190C for about 15-20mins or cheese starts to melt
6. Sprinkle with italian dressing and serve hot

Tuesday, June 20, 2006

Fried Kway Teow with Cockles

Another one I made for dinner a few days ago. My mother-in-law bought some fresh cockles for me but it was too little to cook it as a dish. So whipped this up.


As usual, this is based on estimation. The sauce you can add more if you like it stronger.

500g kway teow
100g beansprouts
1 large onion, thinly sliced
1 large clove garlic, chopped
1 large fresh red chilli, thinly sliced
3-5 tbsp kicap manis
2 tbsp light soya sauce
fresh cockles (amount depends how much you like them)
2 stalks spring onions
3 tbsp oil

1. Heat oil in wok
2. Add onions to fry, once translucent, add chopped garlic and chilli
3. Once fragrant, add kway teow followed by the soya sauces
4. Stir till well combined
5. Add beansprouts and spring onions
6. Add fresh cockles and stir the kway teow for about 2-3 minutes till they are cooked
7. Serve hot with pickled green chilli


I have been thinking of making tiramisu for the longest time and finally took the opportunity of Father's Day last Sunday to make one for dearest hubby. My version is a non-booze version since I can't take alcohol but to add a taste of so called booze, you can put a bit of Rum essence to the syrup mixture if you like.

This recipe is a combination of a few recipes that I combined and fortunately it came out pretty good. This is a rather heavy dessert, so weight watchers, eat it sparingly .. hehe

A slice of the cake

This recipe yields a small, slightly tall cake. I didn't realise that I ran out of instant coffee until I was preparing the syrup. So no choice, I used Old Town hazelnut coffee mix which came out just nice for me as it was also not too strong for the girls.

12 sponge fingers
250g mascarpone cheese (you can replace with cream cheese if you like)
50g cream cheese
300g dairy whipping cream
2oz sugar
1 egg yolk
Cocoa powder for dusting

100-150ml boiling water
50g sugar
4 Tbsp instant coffee
1/2 - 1 tsp Rum essence (optional)

(I used 100ml boiling water with 1 packet Old Town Hazelnut Coffee mix)

1. Mix the all the syrup ingredient and put it aside
2. Place yolk and sugar in a bowl over a pot of a little boiling water and whisk it till it turns lemony yellow (The boiling water should not be touching the base of the bowl)
3. Once egg yolk mixture turns lemony yellow, add cream cheese and mix it well followed by mascarpone cheese
4. In a clean bowl, whip the whipping cream till stiff (do not overbeat as it will curdle)
5. Mix cheese mixture into the whipped cream and mix it gently
6. Assemble the cake by soaking the fingers into the syrup and arrange it at the bottom of the pan, dust with some cocoa
7. Pour half of the cheese mixture on top making sure that the fingers are covered well
8. Lay the balance soaked fingers on top of the cream mixture and dust with cocoa and pour the balance onto the fingers
9. Level the top with the spoon and dust it with cocoa
10. Refrigerate overnight before serving

Monday, June 19, 2006

Chicken Tomato Curry

I was feeling a little better after my first trimester and was sort of craving for roti kirai/roti renjis/roti jala (all are the same). So made it and have it with this simple chicken tomato curry. It is a simple recipe, mostly by estimation. You can add other ingredients like curry leaves or replace milk with yoghurt or omit it if you don't like. Throw in one or two slit green chilli would be nice too.


Had it with this

5 chicken pcs
3 medium potatoes, cut into quarters
half tin of peeled tomatoes with the juice
1 cinnamon stick
3-5 cloves
3-5 cardamon pods
2 star aniseed
1/2 tsp fennel seeds
1/2 tsp cummin seeds
1 large onion, sliced
2 tbsp garlic paste
2 tbsp ginger paste
4 heapful tbsp meat curry powder, add a bit of water to become a paste
milk (optional)

1. Fry the cinnamon stick, cloves, cardamon pods, star aniseed, fennel and cumin till fragrant.
2. Add sliced onions and fry till translucent then add the chicken pcs followed by ginger and garlic paste. Stir till fragrant and add tomatoes and followed by curry powder.
3. Continue stirring till the chicken is 3/4 cooked. Add water 1 cup at a time - how much depends how thick or thin you like the gravy. Lastly add the potatoes till cooked. You can add milk if you want to have a slightly thicker consistency.
4. Add salt to taste.

Tuesday, April 25, 2006

A little note

I apologize as I have not been updating my blog lately. My health hasn't been too good for the last couple of weeks but I am better now. I will try to update as much as I possible can and once again sorry for causing some of you to wait.

Friday, March 31, 2006

Fried Bee Hoon

This is one of our favourite dish for gatherings or picnics or when I am too lazy to cook. It is easy to make and goes well with other side dishes like bake/fried chicken, fish balls, prawn/seafood fritters etc. There are many versions to make this, some like it savoury by adding dried shrimps, some like to add dark soya sauce or oyster sauce but for me, I like it simple and have lots of ingredients like veges, meat or seafood.


I love to have this with lots of pickled green chillies .. yummy You can add other seafood like squid, scallops or even replace the seafood with thin slices of beef.

1 packet bee hoon (400gm), soaked till soft
13 clove garlic
3 shallots
200gm prawns, de-shelled and deviened
100gm french beans, sliced thinly
cabbage/mustard green/bean sprouts
1 carrot, julienned
1 tbsp light soya sauce
salt & pepper
2-3 tbsp oil
100-200ml water

1. Season prawns with sugar and put aside
2. Blend garlic and shallots into paste
3. Heat oil in wok and once it is hot, pour the garlic/shallot paste
4. Add a bit of salt and stir fry till fragrant
5. Once fragrant, add prawns and cook till they turned pink
6. Push prawns aside and add carrots, french beans and vegetables
7. Add about 100ml of water and mix them well
8. Add few dashes of pepper and stir well
9. Drain bee hoon and put them into the wok
10.Stir gently as you don't want to break the noodles, add soya sauce and a bit more water if the noodles are too dry
11.Add salt to taste and continue stirring till all the items are well incorporated and the noodles are cooked
12.Serve hot with omelette strips and pickled green chilli

Mustard Greens with Salted Egg

This dish was inspired by TT. I replaced the meat with fish slices and came out real nice. A very simple yet refreshing soup.


1 packet mustard green, cleaned and cut into pieces
1 slice ginger, julienned
150gm fish fillet, sliced
2 salted eggs (raw)
salt & pepper
2 tsp oil

1. Season fish slices with salt, pepper and a bit of cornflour
2. Heat oil in a pot and once oil is hot, add fish slices and fry till slices turn a little white then add ginger
3. Once fragrant, add water and once water starts to boil, add the salted eggs
4. Lastly throw in the vegetables and add salt and pepper to taste
5. Once vege is cooked, turn off fire and serve hot with fried shallots

Ingredients: Hoisin Sauce

This is for floatinglilac - the hoisin sauce that I use by Lee Kum Kee (photo taken from LKK). There are other brands that you can try too.


Saturday, March 25, 2006

Mango & Sago Dessert

This is a cold dessert originally uses pomelos. I didn't have any so I substitute it with sago pearls instead. It is real good eaten chilled and a great dessert especially for mango lovers. I have to thank Jingle for sharing this wonderful recipe.


600gm mango (abt 2 honey mangoes or 1 big red/green skinned mango)
250ml mango juice (Peel Fresh)
125ml evaporated milk
3 tbsp sago pearls (original uses 300gm pomelo, split into small pieces)
250ml water
50gm sugar
1 tbsp cornflour/tapioca starch
1 tbsp water
extra 250ml water

1. Boil water and sugar till sugar dissolves
2. Mix cornflour/tapioca starch with 1 tbsp water and pour into the syrup and stir over low heat until mixture is smooth
3. Take syrup and cornflour mixture off the heat and leave it to cool
4. Cut the sides of the mango and cube them
5. Scrap the remaining mango and put in a bowl, add 250ml of water to blend, put aside
6. Add blended mango, cubed mango, mango juice and evaporated milk into the syrup solution (from 1) then stir
7. Add sago pearls and stir, if too thick, add abit of cooled boiled water
8. Chilled before serve

To prepare sago pearls
1. Soak sago pearls in water till they turned abit translucent
2. Boil the pearls with water till it turns totally translucent
3. Pour the cooked pearls into a sieve and wash it with tap water remove the starch and now it's ready to be used

Friday, March 10, 2006

Steamed Fish

This is the first time I steamed my fish using my microwave and surprisingly it came out really good. I had my second microwave/convec oven for over a year already but this is the first time I am using it to steam my fish ... heh Mostly the microwave is used for reheating and baking.

Sorry about the picture, I could not take the whole fish because I forgot to snap it before serving. This picture is taken of my plate *LOL*


1 white pomfret, cleaned (you can use any fish that you like though)
3 dried chinese mushroom, soaked till soft and sliced thinly, keep the water
2 fresh red chillies, deseeded and julienned
2 slices ginger, julienned
a few cabbage leaves

4 tbsp mushroom water
1 tbsp light soya sauce
a few dashes of sesame oil
a few dashes of fish sauce

parsley chopped

1. Mix all the sauce ingredients and put a side, add more of less of the ingredients to your taste
2. Arrange cabbage leaves on the plate/dish and place fish on top
3. Sprinkle ginger pieces on the fish
4. Sprinkle mushroom and chilli on top
5. Pour sauce over the fish
6. Cover the fish with microwavable cling wrap, leaving the ends open
7. Steam in the microwave using the pre-programmed steaming function
8. Once cooked, sprinkle with parsley and serve hot

Note: You can also sprinkle onion oil if you like or garlic chips for that extra flavour

Thursday, March 09, 2006

Tahu Telor mould

For those who are interested to know how the mould looks like. These are the pictures (thanks to lynn_m for allowing me to use her photos). You can get them easily at shops selling kitchen utensils and appliances.



Monday, March 06, 2006

Silver Fish Fritters

Made this for lunch to be eaten with porridge. But is nice to be eaten on it's own too.


120gm cooked silver fish
1 egg, lightly beaten
3 heapful chinese soup spoon plain flour
1 heapful chinese soup spoon self-raising flour
1/4 cup water
2 tbsp chilli paste
2 tsp garlic powder
salt & pepper to taste
Oil for frying

1. Wash and soak cooked silver fish, drain
2. Add beaten egg into silver fish and stir
3. Add the flours, salt and mix well
4. Pour water bit by bit to get the paste like consistency
5. Add chilli paste and garlic powder, mix till well blended
6. Pour spoonfuls into hot oil and fry till golden brown
7. Server hot with sauce at the side

Seafood Medley

A dish with prawns, squid and sliced fish all into one. Nothing fantastic, just used whatever I can find in my fridge *wink*


The next time I make this, I will add abit of hoisin sauce too. It would give the dish more flavour. Just my thoughts 8-)

8 medium grey prawns, deveined and leave the tail intact
2 large squids, cut into rings
80gm fish fillet, sliced into 1.5 inch chunks, seasoned with salt, pepper and cornstarch
yellow capsicum, cut into bite sizes
1 large onion, sliced
2 clove garlic chopped
1.5 tbsp chilli paste
some parsley, chopped
2 tbsp oil

2 tbsp tomato ketchup
2 tbsp chilli sauce
3 tbsp oyster sauce
juice from 1 large lime
a few dashes of sesame oil

1. Heat oil in a pan, stir fry prawns till pink, remove and put aside
2. Stir fry squid rings till half cooked, remove and put aside
3. Stiry fry fish pieces till half cooked, remove and put aside
4. Put 1 tsp of oil, add chilli paste
5. Once oil separates, add onion and garlic and stir fry till fragrant
6. Add a bit of water and add all the seafood items and stir slowly without breaking the fish slices 7. Mix all the sauce ingredients and put it aside
8.Add capsicum pieces and stir for 2 minutes, the pour sauce over and stir will well incorporated
9. Lastly, add chopped parsley, give it a few stir and serve hot

Sambar Baked Potatoes

My husband is a potato lover and he loves baked potatoes. I like making indian style potato dish something like bombay potatoes. There are numerous version of this dish but my favourite has always been the one with chopped tomatoes and with a bit of tamarind juice. I love anything that is of slightly sourish. I will share the recipe one of these days when I decide to make it .. hehe

This version is a bit different, I baked it instead of frying it and I used amchur powder for that sourness. You can adjust the spiciness by adding more chilli powder. But generally it is up to you how much more or less of the ingredients you want to add to the potatoes.


This is just an estimation, add more or less to suit your taste.

4 medium potatoes (with jacket), washed thoroughly and cut into chunks
1/2 tbsp sambar/vegetable curry powder
1/2 tsp heapful tumeric powder
1/2 tsp garlic powder
1/2 tsp ginger powder
1/2 tsp amchur (mango powder)
1 tsp sweet paprika or chilli powder for spiciness
pinch of salt
2-3 tbsp olive oil coriander leaves, chopped

1. Parboiled potato pieces until half cooked, drained and shake them abit to make them fluff
2. Mix all the other ingredients except coriander leaves to the potatoes and mix them until well incorporated
3. Line a baking pan with aluminium and arrange the potatoes onto the pan
4. Bake the potatoes in a preheated oven of about 200C for 30mins
5. Once crispy, add chopped coriander and mix well
6. Serve hot with rice or flat bread

Sunday, March 05, 2006

Tahu Telor

I have to thank Lynn_m for sharing this recipe. The tahu telor came out perfect, soft and nice. A not very difficult dish but it is the deep frying that may take a while, but it was all worth it.


3 tubes egg tofu, cut into cubes about 1 inch
3 large eggs
1.5 heapful tbsp cornstarch/cornflour
pinch of salt
a bit of pepper

1 small carrot, julienned
1 small cucumber, julienned
ground roasted peanuts

100ml kicap manis
3 cloves garlic
2-3 birds eye chilli (chilli padi), more if you want spicy

1. Blend everything and heat it over medium heat

Tahu Telor
1. Heat oil in a pot and immerse the mould for the tahu telor. Leave it in (make sure the oil covers at least 3/4 of the mould)
2. Beat eggs, salt, pepper and cornstarch, then add tofu
3. Pour mixture into the mould (about 3/4 full)
[The heat from the oil will cause the egg to overflow. Lower the fire, take a scoop and scoop the overflowing egg and pour it back into the mould.]
4. Continue pouring the hot oil into the mould till the egg is crispy
5. Remove mould and let the tofu in the oil till the sides are crisp, once brown and crispy, remove from oil and drain it
6. Place tofu on a plate, garnish with cucumber and carrot and sprinkle ground peanuts,pour sauce over and serve

Note : For easy estimation on how much egg is sufficient, the quantity of the beaten egg when poured into the same bowl with the cubed tofu must be just about the same height. Your tahu telur will come out perfect.

Wednesday, March 01, 2006

Salmon in Vinegar & Soy Sauce

I had a fillet of salmon left in the fridge and didn't know what else to do with it until I saw this dish in a japanese cooking show, Dosanko Cooking. Very easy dish and great when eaten hot with plain porridge. This was what my dd had when she was sick yesterday and she had 2 thick pieces of the fish.

The original recipe uses mirin and sake but I omitted it and replaced it with caramel which I had some leftover in the fridge.


Original doesn't use caramel but has 2 tbsp mirin and 1 tbsp sake (i think).

1 salmon fillet abt 200-300gm, cut into pieces (not too small)
salt & pepper
3-5 heapful tbsp cornstarch
Oil for deep frying

3-4 tbsp vinegar (lesser if you don't want to be too sour)
2 tbsp light soya sauce
2 tbsp caramel (more if you like it abit sweet)
2 small dried chillies/pepper flakes (cut the chilli into thin slices)

1. Marinade salmon pieces with salt & pepper
2. Put cornstarch into a plastic bag and add the fish pcs into the bag
3. Leave some air and shake the bag to coat all the fish pieces
4. Deep fry the fish pieces till golden brown
5. While waiting for the fish pieces to cook, mix all the ingredients for the sauce
6. Once fish is cooked, drain and immediately put the fish pieces into the sauce while they are still hot and toss it to coat
7. Serve with rice or porridge

Friday, February 24, 2006

Sushi Balls

As usual, ran out of ideas what to have for dinner, so made this sushi balls in under an hour .. hehe. This is a lazy method where I chopped all the ingredients and mix it with the rice and shaped them into balls and they are ready to be eaten !!


Here, I use the short cut method for the sushi rice.

2 cups calrose rice, soaked for 30 mins
5 tbsp vinegar
2 tbsp sugar
1 tsp salt

Japanese cucumber, chopped
Egg omelette, chopped
Some sushi rice toppings
Toasted black sesame

1. Add vinegar, sugar and salt into the soaked rice with the water and cooked
2. Once cook, use a plastic or wooden spatula and fluff the rice with the fan blowing (this is to make it shiny)
3. Add the chopped ingredients and mix them till well incorporated
4. Wet your hands and take a handful of the mixed rice and roll them into balls
5. Sprinkle with toasted black sesame
6. Serve with wasabi, sushi soya sauce and pickled ginger


I made this a few weeks ago for lunch. I had a couple of potatoes that I need to get rid off fast. Finally came out with this and the kids and hubby like it alot. There wasn't enough for everyone ..hehe


This is generally a versatile dish. You can eat it with grilled fish or top it up with sour cream. Great to eat it hot.

For this recipe, I used egg and flour for binding. But you can omit them if you like.

4 medium potatoes, peeled and shredded (Use the grater with the largest holes)
salt & pepper
1 egg, slightly beaten
1-2 tbsp flour
some olive oil

1. Squeeze the water from the shredded potatoes
2. Sprinkle salt & pepper to your taste onto the potatoes and mix till well incorporated
3. Pour egg mixture and mix it till well blended
4. Sprinkle flour and mix it well
5. Heat pan and pour a little bit of oil
6. Take a handful of potatoes and flatten it on the pan
7. Flip over once the bottom turned brown
8. Once the rosti turns crispy and brown, dish it out on a plate and put your favourite toppings

Wednesday, February 22, 2006

Beef & Celery Stir Fry

I love celery be it cooked or raw. With some beef left, made this simple yet refreshing dish to go along with my multi-grain rice.


100-150g beef, sliced
4 stalks celery, cut slanted
1 medium garlic, chopped
1 cm ginger, chopped
1 small onion, chopped
2 tsp light soya sauce
a few splashes of worchestershire sauce
salt to taste
2 tbsp olive oil
a few splashes of sesame oil

1. Marinate beef slices with worchestershire sauce for about 30 mins (this is to make it tender)
2. Heat oil in a pan
3. Throw in onion, garlic and ginger and stir fry till onion is translucent
4. Add beef slices and fry till it is half cooked
5. Add a bit of water and let it simmer till beef is tender
6. Add soya sauce and sesame oil and stir till well blend
7. Throw in celery and mix till well combined and simmer till celery is cooked but not too soft
8. Add salt or a bit more soya sauce to taste
9. Dish out on plate and serve with steamed rice

Easy Spicy Beef Stew

This is an easy dish. I had some beef left in my freezer and after much thought, decide to whip this up over the weekend. This is great eaten with bread or steamed rice.

I used my thermal pot to cook this because I don't like the idea of cooking it over the stove for too long. The best plus point is that using it gives me freedom to do my other chores. But of course, you can use the normal pot and simmer it till the meat is tender.


This is a basic recipe. You can add curry powder or coriander for more fragrance and taste

400-500g beef, cut into cubes
1 large yellow onion, cut into rings
3 medium potatoes, cut into wedges
3 tbsp garlic paste
3 tbsp ginger paste
1 tbsp chilli paste
1 tbsp worchestershire sauce
1 small can (100g) tomato puree
1.5-2 tbsp kicap manis
1 cup water
3-4 tbsp oil
salt to taste

1. Marinate beef with worchestershire sauce, garlic paste, ginger paste, chilli paste for about 30min - 1hr
2. Fry the potatoes wedges till half cooked and put it aside
3. Heat oil in a pot
4. Stir fry beef till browned
5. Add a bit of water and pour in tomato puree
6. Stir till well blended and then add kicap manis and salt
7. Continue stirring at the same time pour water till it covers the beef
8. Let simmer for about 20 mins then add onion rings and potato wedges
9. Continue simmer till meat is tender. Add more water if gravy gets too dry
11.Serve hot with steamed rice or bread

Wednesday, February 01, 2006

Bergedil (Potato Patties)

This is a sort of healthier version of the bergedil. I steamed the potatoes instead of frying them. Some people may still prefer the fried version but as usual, i abhor doing too much deep frying .. hehe

I use dried shrimps and black pepper for this patty. Good for those who doesn't like meat in their potato patty. You can add chopped parsley if you like. I didn't have any in the fridge, so omitted it.


4 medium local potatoes, peeled
1 tbsp dried shrimps, washed
1/2 tsp dark peppercorns
1 small egg
handful of breadcrumbs
pinch of salt
1 egg + water for coating
Oil for deep frying

1. Steamed potatoes, mashed them and put aside
2. Fry fried shrimps till crispy, drained and put aside
3. Roast black peppercorns and mix it with the fried dried shrimps
4. Blend the shrimps and black pepper till fine
5. Add the shrimp mixture and salt into the mashed potato and mix till well incorporated
6. Add egg and breadcrumbs slowly and mix. The texture must not be too soft.
7. Heat oil in wok
8. Shaped potatoes into balls and flatten them a little
9. Dip into egg mixture and deep fry till golden brown

Note: If mixture is too soft, keep it in the fridge for about 15 mins before shaping.

Nasi Putih Indonesia style

Dear hubby's request to have white rice Indonesia style for lunch yesterday 8-) I don't know what this is called, but it is a very typical meal for Indonesian's. It is really a dry meal, other than the rice and the side salad, most of the dishes are deep fried. But for my version, I baked the chicken instead. This is also quite incomplete because I didn't have any serunding .. heh


We had this with sambal belacan .. it was finger-licking good ...

Apam Pisang (Steamed Banana Cake)

I love bananas and I also love apam (steamed cake). Got hold of some overripe bananas and made this for tea. A simple cake and it tastes real good with grated coconut. My youngest daughter loves it.


2 eggs
1/2 cup sugar (I find it a bit sweet, you can cut down a little or use brown sugar)
3 riped banana, mashed
1 cup plain flour, sifted
1/2 tsp soda bicarbonate
1/2 tsp baking powder
pinch of salt

1. Add soda into the mashed banana and mix till well blended
2. Sift flour with baking powder and set aside
3. Beat eggs and sugar till fluffly, add sifted flour mixture and mix till well combined
4. Add mashed banana and a bit of salt and stir slowly to incorporate them into the flour batter 5. Pour batter into a well greased baking pan and steam on high heat for about 45min or till cooked
6. Serve with steamed grated coconut

Sunday, January 22, 2006

Chicken in Yogurt Curry

This is an extremely easy dish. I modified a recipe I found in a magazine and it turned out pretty well. The dish has a spicy and sourish tastes to it, great to be eaten with flavoured rice or flatbread.


4-5 chicken pieces (about half chicken)
1 medium onion
5 shallots
3 clove garlic
2 heapful tbsp dried chilli paste
7 large fresh red chilli, de-seeded
2.5 cm tumeric
2 heapful tbsp yogurt
1 1/2 heapful tbsp garam masala
1 sprig curry leave
salt to taste
3 tbsp oil

1. Grind onion, garlic, shallots, tumeric and fresh chilli into paste
2. Heat oil in pot and fry dried chilli paste till oil separates
3. Add paste from 1 and stir fry till fragrant
4. Add curry leave and stir for 2 mins
5. Add yogurt, garam masala and chicken pieces and let chicken pieces cook for about 5mis
6. Add water and let it simmer till chicken are fully cooked and gravy thicken
7. Add salt to taste and serve hot with rice or bread

Banana Fritters (Pisang Goreng)

This is best eaten when it is hot. Must thank curryman from M4M for sharing this batter recipe. Best is to use pisang raja .. yums

The texture of this batter is light and crispy, very much like tempura.


100g bread flour
50g rice flour
1 egg yolk
1/2 tsp salt
1 tsp ammonia
1 - 1 1/2 cup water
bananas/sweet potato/tapioca
oil for frying

1. Whisk all the above till batter is custardly consistency and set aside for 30mins
2. Dip bananas/sweet potato/tapioca into batter and deep fry in hot oil till golden brown
3. Serve warm with sambal belachan

Steamed Rice with Salmon Topping

I must thank jingle26 for introducing me to this dish. It is very easy to make but very satisfying especially for those who like one-dish meal without the fuss. I would say that this is a very versatile dish, you can put whatever toppings that you like. The best is to steam the rice in a steamer because the rice will be soft. A short cut way is to cook the rice using rice cooker or microwave, then put the rice in a claypot bowl, add the cooked topping and steam in a steamer for about 5-10 minutes.


1 cup rice, washed and drained
1 cup hot water
150g-200g salmon fillet, cut into bite size
1 bunch green vege, your choice of vege
1 salted egg, cooked and mashed
4 tbsp sambal oelek (I used woh hup brand)
2 tbsp olive oil

1. Put washed rice and hot water in a stainless bowl and steam it for about 10-15mins
2. At the same time, heat oil in wok
3. Add fish pieces and stir fry it till cooked
4. Take fish pieces out and put aside
5. Add sambal oelek to the wok and stir
6. Add vege and stir fry till cooked, then add fish pieces
7. Mix till well blend
8. Put the fish and vege and mashed salted egg onto the cooked rice
9. Put back to the steamer and steam for further 5mins, turn fire off and leave the rice in the steamer for further 5mins before serving

Nasi Goreng (Fried Rice)

Missed the nasi goreng that my mom used to make for us when we were young. Fortunately, I have about a pack of leftover rice in the fridge waiting to be used *grin* This time round I went manual, used my pestle and mortar .. heh I simply love biting the small bits of onions, anchovies, chili together with the fried rice.

The freshly pounded ingredients

The final product

1 large onion
2 medium garlic
5 fresh red chilli, de-seeded
1 1/2 tbsp ikan bilis, soaked
1 1/2 cm belacan (prawn paste)
1 tsp salt to taste
3-4 cups cooked rice
1 egg beaten
3 tbsp oil

1. Using pestle and mortar, pounded onion, garlic, chilli, salt, ikan bilis and belacan till fine
2. Heat wok with oil and stir fry pounded ingredients till fragrant
3. Add rice, stir till well combined
4. Push rice aside, pour beatened egg
5. Once egg slight cooked, scramble it and mix it with the rice
6. Continue stirring rice but without breaking it till well cooke
7. Serve hot with fish crackers and sunny side up egg

Wednesday, January 11, 2006

Gulai Nenas Ikan Pari (Pineapple Sour & Spicy Gravy with Stingray)

Pineapple is one of my favourite food, I use it to make salad, eat it on it's own, topping for pizza and add it to gravy. This is local malay dish and it is one of favourite. Simply delicious to be eaten with hot steamed rice. I used stingray fillet for this but you can use any of your favourite fish.


This is generally a basic recipe. There are many vesions of it. Some people like to add crushed blackpepper, salted vegetables and other local herbs.

Grind the following
2 tbsp oil
10 dried chillies, soaked
1 piece belacan, about 2x2 cm
1 medium onion or 8 shallots
2 cm fresh tumeric

1 lemon grass, bruised
1.5 cm galangal (lengkuas/blue ginger), bruised
1 tsp salt
1 tbsp sugar
1/2 almost ripe pineapple
handlful of laksa leaves (daun kesum)
2 cups water
1 heapful tsp tamarind, mixed with 1/2 tea cup water to extract juice
4 small pieces stingray(ikan pari) or spanish mackerel

1. Heat oil in a pot ad fry found ingredients, lemongrass and galangal till fragrant
2. Add salt, sugar, pineapple and water
3. Cover pot and boil for about 3-5 minutes
4. Add tamarind juice, fish pieces and laksa leaves cover and boil for a few minutes over low heat 5. Remove from heat once fish is cooked
6. Serve with hot steamed rice

Tuesday, January 03, 2006

Asparagus & Shrimp in Oyster Sauce

Inspired by a dish I had at Sakura Thai-Chinese Cuisine, made a simple version using Thai asparagus. I prefer a slimmer asparagus and the ones from Thai is the best to me at least. You can get it easily at NTUC and for this recipe, I just need to use 1 pack 8-)


1 pack Thai asparagus, clean and cut into half
200g grey prawns, deveined and marinate with sugar
1 clove garlic, chopped
1 cm ginger, chopped (can replace with 1/2tsp ginger powder)
2 tbsp oyster sauce, dilute with 1 tbsp water
3 tbsp oil

1. Heat 2 tbsp oil in wok and stir fry the prawns till they turned pink
2. Once the prawns are cooked, take it out and put aside
3. Add 1 tbsp oil, throw in garlic and ginger till fragrant
4. Add asparagus and oyster sauce, stir till well mixed
5. Add a bit of water if it gets too dry, then add the cooked prawns
6. Stir till asparagus is cooked
7. Serve hot with steamed rice

Beansprouts with Salted Fish

I love beansprouts and I can eat it either raw or cooked. I have been thinking about this dish for a while but didn't have the opportunity to cook it until recently. This dish is great with hot steaming rice *yums*


For this recipe, I used ikan bilis stock granules (No added MSG) since I was a little bit lazy .. heh

150-250g rootless beansprouts
1 stalk chives, chopped
1 clove garlic, chopped
1 medium onion, sliced thinly
1-2 tsp ikan bilis stock granules or you can use anchovies
thumbsize kurau salted fish, soaked and cut into small pieces
2 tbsp oil

1. Heat oil in wok and throw in sliced onion
2. Add chopped garlic once onions turned translucent
3. Add ikan bilis stock and stir till it is well blended
4. Add salted fish, stir fry till fragrant
5. Add beansprouts and chives and stir fry till cooked
6. Best eaten hot with steamed rice