M & I has always been a big fan of SEAFOOD. We used to have our seafood feast at Telok Gong or Kepong. But now that I can cook better, we prefer to enjoy them at our cozy home.
Ingredients:
600g large prawns
1 tsp salt
1 tsp sugar
1 tsp pepper
1 tsp sesame oil
1 cup corn flour
1 tbsp curry powder
2 tbsp butter
3 bird's eyes chillies (thinly sliced)
2 cloves garlic (chopped)
3 sprigs curry leaves
1. Marinade prawns with salt, sugar, pepper & sesame oil for 1/2 an hour.
2. Combine corn flour and curry powder in a plate. Coat prawns with the flour mixture and deep-fry them.
3. In a clean wok, heat butter. Saute garlic, add in chillies and curry leaves. Fry till fragrant. Add in the prawns and mix well with the ingredients.
Note: You can start adding in garlic when the butter is halfway melting. Butter is easily burnt. So, work fast with the ingredients.
This food post is dedicated to my buddy
Rizal. Rizal, hope you've enjoyed my seafood dish!
First Commenter
This recipe was passed down to me by my aunt (Kam Mo). She's a great cook and I've always been a no.1 fan of her culinary. She's pretty, talented (used to be an illustrator before marriage), cook and bake very well.
This chendol pudding is M's favourite dessert from me. I've made this on his birthday as a replacement for his birthday cake.
Ingredients:
Bottom Layer5 tsp agar-agar powder
130g sugar
560ml thin coconut milk
1/2 tsp salt
220ml thick coconut milk
1 packet/220g chendol strips
Top Layer3 tsp agar-agar powder
420ml thin coconut milk
30g sugar
150g
palm sugar/ gula melaka2pcs
pandan leaves220ml thick coconut milk
1/2 tsp salt
Bottom Layer1. Add all the ingredients (except thick coconut & salt) in a pot, combine well. Boil it until sugar dissolved, stirring constantly.
2. When mixture is boiled, add in the thick coconut milk and salt.
3. Continue to stir until mixture started to form bubbles at the side. Off the flame, add in chendol strips.
Important Note: Do not over-boiled the mixture. It must be taken off flame second before it reach the boiling point. If you're not careful and over-boiled the mixture, it will form a thin layer of 'skin' on the surface.
4. Pour mixture into an 8" square tin. Let the mixture slightly set on the surface before pouring in the top layer.
Top Layer5. Repeat the same with the top layer.
Tips: Scar the surface of the bottom layer with a fork or knife before pouring in the top layer. This is ensure that both layers will stick together.
First Commenter
Congratulations, marzie! and thank you for all your comments love!!! :)
For Chinese New Year this year, my uncles and aunties came to our house for reunion dinner.
I made this chicken dish [from my future MIL's recipe
] for them. Of coz, this is not the only dish we have, my uncles and aunties each brought a dish. It's a pot luck reunion dinner!
At first, they didn't know that I made this dish. They thought we've bought it from restaurant. So, when I told them that I made this chicken dish, they were very impressed. They praised me like the sky is the limit especially my elder sister.
Actually, it's really easy to made. I am sure anyone with an oven can come out with this scrumptious chicken meal!
Ingredients:
1 chicken
2 tsp salt
2 Tbsp oyster sauce
3 sticks
Tong Sum4 pcs
Hwai Sun1 Tbsp
Kei Chi10 pcs
dried red dates3 pcs
Pak Kei1 1/2 cup water
4 pcs
Tong Kuai4 pcs
Chuin Kung1. Rub salt & oyster sauce onto the chicken. Marinate for 1 hour.
Tips: Rub ingredients all around the chicken including under the skin and inside the stomach.
2. In a small pot of 1 1/2 cup water, bring all the herbs except Tong Kuai & Chuin Kung to boiled. Give a pinch of salt into the boiling herbs water. Remove from heat. Let it cool for few mins.
3. Place a big sheet of aluminum foil on a big round tray. Then place chicken in the center. Put the dried herbs: Tong Kuai & Chuin Kong at both, front & back of chicken. Then pour in the herbs water into the chicken stomach. Quickly wrap the chicken nicely, be careful not to spill the herbs water.
Tips: Having the round tray will help to make the wrapping easier.
4. Bake in oven for 2 hours at 200C. Eat hot!
Happy Friday, peeps!! Have lots of fun on your friday night out!
First Commentator
Congratulations, marzie! and thank you for all your comments love!!! :)
I simply love eating soto! May it be soto ayam or soto kambing, i just love it! That is why when my BFF marzie told me that she love soto too, i was delirious. It was a such great joy to found out that someone love the same thing as you. Like me, Marzie is crazy about soto. She even cooked her own begedil to go with the soto.
And today, I am gonna show you guys how to cook an instant soto vege in just 5 minutes. I've used vege because I don't have any chicken at that moment. You may use it if you want.
Ingredients:
1 packet of
PAMA vermicelli3 bird's eyes chillies
(halved)3
kaffir leaves (cut half)1 clove garlic
(chopped)350ml/ 1 bowl water
Cabbage, roasted peanuts and fried shallots as garnish.
1. In a small pot, saute garlic and bird's eyes chilies until fragrant.
2. Pour in water, follow by kaffir leaves.
3. When water has boiled, put in rice vermicelli and seasoning. Let it simmers for 2-3 mins.
4. Pour into a bowl and garnish with cabbage, roasted peanuts and fried shallots.
So, easy enough, rite! ;)
Happy eating & Happy Friday, peeps! :)
First Commentator
Congratulations, Limoeg! and thank you for your comments love!!! :)
M & I has always been a big fan of SEAFOOD. We used to have our seafood feast at Telok Gong or Kepong. But now that I can cook better, we prefer to enjoy them at our cozy home. 
Usually, I don't eat green tea cake but my sis insisted that i should try this one. She said that this is the famous green tea cake that her colleagues were talking about.
