Thai Soy Sauce Glass Noodles (Pad See Ew Woon Sen)

Glass Noodles or commonly known as Rice Vermicelli or in Hokkien Tang Hoon, is my family's favorite noodles.  It goes well as soup with meatballs or fish balls or even fresh minced pork balls and eggs; as well as stir-frying.  My grandson, Brendan loves Tang Hoon soup so much, and he will be smiling away if he knows I am cooking this soup for dinner.  This time around, I will be trying a hand on Thai style of frying this glass noodles.  It's so yummylicious...

Ingredients:
100g. chicken thigh (sliced to bite-size)
80g. /2 bundles dried glass noodles
1 tbsp. cooking oil
2 garlic cloves (chopped)
1 egg (lightly whisked)
3 whole stalks chye sim
1/4 tsp. white pepper

Marinade:
1/2 tbsp. light soy sauce
Dash of sesame oil
Dash of white pepper

Stir-fry sauce:
1 tbsp. light soy sauce
1/2 tbsp. fish sauce
1 tsp. sweet dark soy sauce
Dash of sugar

Methods:

1. In a bowl, combine chicken with marinade and set aside.
2. Place the noodles in a large bowl and cover with warm but not boiling water.  Allow to soak until just tender.  Drain and set aside for later use.
3. Combine the ingredients for the stir-fry sauce and set aside.
4. Heat 1 tbsp. cooking oil in a wok over high heat.  Add the garlic and saute for few seconds; then add chicken and stir-fry until just cooked.  Add the egg and allow to set for a minute, then break it up.  Next, add in the chye sim and stir-fry for another minute.  Add the noodles and the stir-fry sauce and toss until well combined.  Toss through the white pepper, remove from heat and dish into a serving plate.
5. Lunch is served!

I adapted this recipe from Marion Grasby.

Chinese Pepper Chicken

This pepper chicken dish is fragrant and peppery, but for young children who cannot take spicy food, it is not recommended.  I did not use Sichuan peppercorns, instead just use the grounded black pepper.

Ingredients:
300g chicken thigh fillets (cut into bite-sized pieces)
1/4 cup corn flour
1/2 onion (diced)
Cooking oil 

Black pepper sauce:
2 1/2 tbsp. oyster sauce
3/4 tbsp. grounded black pepper
1 1/2 tbsp. Shaoxing wine
1 tsp. sweet dark soy sauce
2 tbsp. water

Marinade:
3/4 tbsp. light soy sauce
2 garlic cloves (peeled and finely grated)

Methods:

1. Combine the chicken with the marinade ingredients and set aside for later use.
2. In a bowl, combine the black pepper sauce ingredients, set aside.
3. Add about a centimetre of oil to a heated wok.  When the oil is hot, toss half of the marinated chicken to half of the corn flour, mix to coat and dip each piece into the oil to cook until golden and cooked through.  Remove with a slotted spatula and drain on paper towel.  Repeat with the remaining chicken and flour.
4. Heat 1 tbsp. of oil in a clean pan over high heat.  Add the onion and stir-fry for a minute.  Add the chicken and the pepper sauce and stir-fry until well combined.
5. Remove from heat onto a serving dish and serve immediately.

Note: I leave out the red capsicum (deseeded and diced), as I don't have it in my fridge.  It is good to have it in this dish as it helps brighten up the dish with the red color.  If using, add the capsicum together with the onion into the pan in step (4).

This recipe is adapted from Marion Grasby with slight amendment.

Chicken Shepherd's Pie

With some leftover vegetables of red carrot, celery and corn; and button mushrooms and chicken breast; and two potatoes... well, I end up cooking Chicken Shepherd's Pie for my lunch.

Ingredients:
For the filling: 
1/2 bowl chicken breast (skin removed, diced and seasoned with salt and black pepper)
5 pcs. button mushrooms (sliced)
1/2 medium red carrot (diced)
1 stick celery (diced)
1/4 cup corn
1/2 onion (diced)
2 garlic cloves (peeled and finely chopped) - not in the picture
1/2 cup water (add more if required during cooking)
2 tsp. chicken stock granules (to taste)
2 pcs. bay leaf

For the mashed potatoes:
2 potatoes
1/2 tbsp. unsalted butter
1 tbsp. milk
Salt and black pepper (to taste)

For the topping: Grated cheddar cheese

Methods:
For the filling:

1. In a heated pan, add some cooking oil and brown the diced chicken.  Remove into a bowl and set aside.
2. Add a little more oil and saute the diced onion and garlic for about a minute.  Add red carrot and celery, stir fry for another minute, then add mushrooms and corn.  Add water, chicken stock granules and bay leaf.  Give it a quick stir to mix and taste for correct seasoning.  Then return the chicken to the pan, stir to mix and if more water is needed, add a bit more. Cover with lid and let it simmer until the vegetables are soften.  Thicken the gravy with corn starch slurry.
3. Remove the bay leaves and ladle the filling into a casserole dish and set aside.

For the mashed potatoes:

1. Peel and cut the potatoes into cubes.  Place them in a pot and add water.  Bring this to a boil and boil until the potatoes are soft.  Use a fork to prick on the potatoes, if it is soft then it's cooked.
2. Drain the potatoes in a colander, then return it to the pot.  
3. Add butter and milk, mashed until it comes to a good consistency.
4. Season with salt and black pepper. 

To assemble:

1. Spoon the mashed potatoes over the top of the filling and spread it out.  Sprinkle grated cheddar cheese.
2. Bake  at 200 degree Celsius for about 15 minutes or until the top turns golden.
3. Remove from the oven.

Let's enjoy....

I adapted this recipe from Diana Gale of 'The Domestic Goddess Wannabe' with slight amendment to suit my cooking preference.

Lemon Mushroom Chicken

Today, I've decided to cook something Western, instead of our usual Chinese meal dishes.  Since I have chicken breast, I decided to try a hand on this chicken recipe from Taste of Home.  The chicken breast is so tender and juicy.  Let me share with all who are interested to cook a Western meal for either lunch or dinner.

Ingredients: (Serves 2)
3 boneless skinless chicken breast
3 tbsp. plus 2 teaspoon plain flour (divided)
1/2 tsp. salt
1/4 tsp. white pepper
2 tbsp. butter
1/3 cup plus 2 tbsp. water (divided)
2 tsp. chicken stock granules (to taste)
6 pcs. button mushrooms (canned) - sliced
1/2 tbsp lemon juice

Methods:

1. Flatten chicken to 1/2-inch thickness.  In a large shallow dish, combine 3 tbsp. plain flour, salt and pepper.  Add chicken 1 piece at a time; turn to coat and set aside.
2. In a non-stick pan over medium heat, cook chicken in butter for 5-6 minutes on each side or until no longer pink.  Remove and set aside.
3. Add 1/3 cup water to the same pan and chicken stock granules, stirring to loosen browned bits.  Taste for correct seasoning.  Bring to a boil.  Add mushrooms; cook and stir for about 1-2 minutes.
4. Combine the 2 tsp. flour and 2 tbsp. water until smooth; stir into the mushroom mixture.  Bring to a boil; cook and stir until thickened; stir in lemon juice and serve with chicken.  Dinner is served!

Note:

1. I serve this yummy chicken with sides of blanch broccoli and tornado potatoes.
2. I prepare 3 pcs. of chicken breast; 2 pcs. for my hubby, whereas I prefer a smaller portion of 1 pc. chicken breast.
3. The actual recipe calls for reduced-sodium chicken broth, but I replace it with water and chicken stock granules.

This recipe is adapted from Carrie Palmquist, Canova, South Dakota with some amendments to suit my cooking preferences.

Pork Shogayaki (Ginger Pork)

This Pork Shogayaki (Ginger Pork) is one of the most popular recipe in the bento box (Japanese Lunch Box).  It is normally served with shredded cabbage, cherry tomatoes or broccoli florets.  I try out this recipe as a meat dish to accompany my Chinese meal of rice and other dishes.  This ginger pork taste awesome!

Ingredients:
300g. pork (sliced thinly)
2 tsp. shaoxing wine (Japanese Rice Wine)
1 tsp. ginger juice
1 tbsp. cooking oil

Ginger Sauce:
3 tbsp. shaoxing wine
1 tbsp. light soya sauce
1 tsp. sugar
1 tbsp. grated ginger
2 tbsp. water

Methods:

1. Marinate the pork slices with shaoxing wine and ginger juice, set aside until time of cooking.
2. Mix ginger sauce ingredients in a bowl and set aside.
3. Heat 1 tbsp cooking oil in a non-stick fry-pan (preferred) over medium heat.
4. Place the meat in the fry-pan without overlapping (cook in batches if required) and cook for about 1-2 minutes or until the bottom side is golden, turn it over and cook for a further 2 minutes.  Transfer the cooked meat onto a plate and continue with the remaining meat, until all is cooked.
5. Reduce heat to medium-low and return all the cooked meat to the fry-pan and add the ginger sauce to the pan.
6. Cook for about 15-30 seconds, turning the pork slices over to ensure the meat is coated with the sauce.  When the sauce is reduced, turn the heat off.  Remove the meat onto a serving dish and serve.

Note:  I am using Shaoxing Wine in place of sake and mirin to cook this dish.

This recipe is adapted from Yumiko of 'recipetineats.com' with some amendments to suit my cooking's preferences.

Brinjals With Minced Pork and Chili Bean Sauce

Brinjals, which is my favorite vegetable dish, is a berry by botanical definition.  The most commonly available in our local market are purple in color and long in shape.  I am trying out another recipe using chili bean sauce to cook this favorite brinjal dish.

Ingredients:
1 large brinjals (cut diagonally)
100g. minced pork
2 cloves garlic (peeled and chopped)
1 tbsp. light soya sauce
1 1/2 tsp. chili bean sauce (I use Lee Kum Kee brand)
1/2 bowl water (small bowl)
1 tbsp. cornflour mixture
Dash of salt and sugar (to taste)
1 1/2 tbsp. cooking oil

Marinade for minced pork:
1 tsp. light soya sauce
Dashes of sesame oil
Dash of salt

Methods:

1. Bring water in a wok to boil, drizzle a bit of cooking oil into the water, add in brinjals, stir until the brinjals slightly soften, dish onto a colander and set aside.
2. In a clean heated wok, add cooking oil, saute garlic until fragrant and add in minced pork, fry for 2 minutes, add in 1 tbsp. light soya sauce, chili bean sauce, give it a stir to mix and then add in water.
3. When it comes to a boil, pour in 1 tbsp. cornflour mixture.  Stir till slightly thick, then add the brinjals and stir-fry until combined.
4. Taste for correct seasoning, add salt and sugar, if needed.
5. Switch off the stove and dish onto a serving plate.
6. Serve hot with rice.

Notes:  

1.  For the chili bean sauce, it's your preference to add more or less, depends on your liking.
2. Additional garnishing of red chilies and chopped spring onions is optional.

I adapted this recipe from 'lucindafamilykitchen.blogspot' with slight amendment to suit my cooking's preference.

Choco Chip Muffins

Ingredients:

3 cups plain flour (sifted)
2 tsp. baking powder (sifted)
2 large eggs
1/2 cup caster sugar
1 cup buttermilk (1 cup milk + 1 tbsp. vinegar, stir and set aside)
1/2 cup salted butter (melted)
2 tsp. vanilla extract
3/4 cup chocolate chips

Methods:

1. In a bowl, whisk together plain flour and baking powder.  Set aside.
2. Using a stand mixer, whisk together the eggs and sugar until thick and light in colour.  Add the buttermilk, butter and vanilla and whisk until combined.
3. Add the dry ingredients in three parts and fold in until just combined - do not overmix.  Fold in the chocolate chips.  The mixture will be thick and somewhat lumpy.
4. Spoon the mixture into two 6-hole muffin pan with muffin cases, (filling to the tops), and bake in a preheated oven of 200 degree Celsius for about 15-20 minutes.
5. Allow to cool for 10 minutes in the pan before transferring them to a wire rack to cool completely.
6. Place leftover muffins in an airtight container at room temperature.

Notes:

• I use salted butter, thus I omit the 1/4 teaspoon salt from the original ingredient.
• The original recipe calls for 3/4 cups caster/granulated sugar, but I use 1/2 cup caster sugar only, as I prefer it less sweet.
• I use melted butter instead of vegetable oil.

This recipe is adapted from 'Marsha's Baking Addiction' with some amendment to suit my cooking preferences.

Thai Chicken Ginger Noodle

It's the usual meal, lunch on a weekday, which I am cooking only one portion for myself.  I normally won't take the trouble to go for rice and dishes, as we all know that it is much easier to cook a bigger portion than just for 1.  Coming across this appetizing one plate noodle meal online makes me happy.... well, I know what to cook for my lunch ~ smiles ~

Ingredients:
Half chicken thigh (boneless and skinless), sliced
1 tsp. dark sweet soy sauce
1/2 tsp. ground white pepper
1 1/2 tbsp. oyster sauce
1/2 tbsp. fish sauce
1 tsp. sugar
1 tbsp. cooking oil
2 cloves garlic (chopped)
1/2 onion (sliced into wedges)
1 tbsp. finely julienned ginger 
2 pieces dried shiitake mushrooms (soaked and sliced)
1 bundle plain organic noodles

Methods:

1. Combine the chicken with dark sweet soy sauce and ground white pepper.
2. In a small bowl, combine the oyster sauce, fish sauce and sugar and set aside for later use.
3. Heat water in a pot on high heat, place the noodles in the boiling water and boil until just tender.  Drain and set aside.
4. In a wok, heat cooking oil, add the garlic and onion and stir-fry until fragrant.  Add mushrooms and the marinated chicken and stir-fry until almost cooked.  Add the ginger and fry another minute.  Add the noodles and oyster sauce mixture and stir-fry until well combined.
5. Dish onto a serving plate and serve warm.

Note:  You can also use fresh mushrooms and dried wood ear mushrooms.

This recipe is adapted from 'Marion's Kitchen' with very slight amendment to suit my cooking preference.

Nestum Yogurt Pancake with Nutella Filling

I love Pancakes and will never let any opportunity pass by without giving the recipe that I come across a try.  Unlike other pancakes which I've tried before, this pancake batter is thick and you can add any of your favorite filling, such as Kaya, Jam, Peanut Butter, or Nutella.  I am sharing this simple recipe with all pancake lovers.

Ingredients:
(A)
150g. plain flour (sifted)
1/2 cup Nestum (original)
1 1/2 tbsp. caster sugar
3 tsp. baking powder (sifted)

(B)
1 egg (lightly beaten)
175ml. water
6 1/2 tbsp. plain yogurt
1 tsp. cooking oil

Methods:

1. In a large bowl add all ingredients (A) and mix to combine with a rubber spatula.
2. In another bowl add in ingredients (B), mix with a whisk until well combined.  
3. Add ingredients (B) into (A) and stir to mix using a rubber spatula until mixture form a smooth and thick batter.
4. Heat a non-stick frying pan and once the pan is heated up, I switch the heat to low.
5. Add 1 tablespoon batter into the pan, spoon a teaspoon of nutella in the centre of the batter and cover with another 1/2 tbsp. of batter.
6. Cook over low heat until bubbles appear, turn over and cook until obtain a light brown color.
7. Remove and place the cooked pancake on a baking rack and continue with the rest of the batter until done.

Note:  I decrease the sugar by 1/2 tbsp. (actual amount is 2 tbsp.) as I prefer it less sweet and not to forget that there is additional sweetness in the filling.

I adapted this recipe from 'Dearnestle.com.my' with slight amendment to suit my preference.

Roti Jala (Lacy Pancake)

Roti Jala is a popular local snacks, served with curry gravy.  Since I am cooking curry chicken, might as well I make some roti jala or Lacy Pancake for our afternoon tea.  It's a simple recipe to follow and enjoy...

Ingredients:
200g. plain flour (sifted)
1 tbsp. tapioca flour (sifted)
1 tsp. tumeric powder (sifted)
1 egg
300ml. milk
50ml. water 
1 tbsp. cooking oil
Salt to taste

Methods: 

1. In a bowl whisk together all ingredients until well mixed.  
2. Pour the batter through a sieve to get a smooth batter.  
3. Prepare a non-stick pan over low medium heat.
4. Pour the batter into a plastic cup with five nozzles.  Move the cup into a circular motion over the pan to form a lacy pattern.  Cook until set.  Slide the pancake out of the pan onto a plate.  When cool enough to handle fold in both sides and roll to form a net parcel.  Repeat until all is done.
5. Serve with curry gravy.

Roti Jala 5 nozzle cup

Note:  If the batter is too thick to flow through the nozzle, add more water by tablespoon, until you get a smooth flow through the nozzle.

Salted Vegetable Chicken Soup

When I am cooking Salted Vegetable Soup with either chicken or pork ribs, I prefer to have a slight sourish taste, than salty.  This simple Chinese soup is so appetizing and yummylicious.  Here's to share with all my friends out there....

Ingredients: (serves 4)
1/2 bunch Kiam Chye/salted vegetable (cut, soak for 15 minutes and drain)
2 chicken thighs and drumsticks (remove fat, wash and leave it whole)
1 medium red carrot (peel and cut into chunks)
1 tomato (wash and cut into quarter)
3 sour plums
1 red chili (wash and slit it into 4 but don't cut through to the top)
Chicken stock granules (to taste)

Methods:

1. Boil a pot of water in a medium pot.  When water has boiled, place the chicken on a large bowl and pour some boiling water over the chicken, to blanch, dish and put aside.  Put the pot with remaining water back to the stove and add in the salted vegetable to boil using medium heat for about 15 minutes.
2. Add in the chicken pieces, sour plum, red carrot and chili.  Continue to let it simmer, and if the water has evaporate fast, add another 2 bowls.
3. Once the chicken is almost cooked, add in tomato and taste for correct seasoning. Add dash of chicken stock granules to season the soup.
4. Once the soup is done, remove from heat and serve hot.

Note:  If we use pork ribs, more time is needed to cook the ribs until soften as compared to chicken.

Almond and Cranberry Loaf Cake

Ingredients:
125g. unsalted butter (room temperature)
100g. icing sugar (sifted) - I prefer less sweet
2 eggs (room temperature)
100g. plain flour (sifted)
25g. ground almond (sifted)
1 tsp. baking powder (sifted)
40g. dried cranberries (roughly chopped)

Methods:

1. In a mixer bowl beat the butter for 3 minutes.
2. Then add the icing sugar in 2 parts and beat until the butter and sugar mixture turns light and fluffy.
3. Next, add egg, one at a time and beat until combined.
4. Combine the sifted flour, ground almond and baking powder in a bowl.  Add in 3 parts into the butter mixture and fold the batter gently with a rubber spatula.  Next add in the chopped cranberries and fold gently.  Do not over mix the batter.
5. Pour the batter into a lined cake tin of 4 1/2" x 7 1/2".
6. Preheat the oven at 170 degree Celsius for 10 minutes, and bake for 35-40 minutes or until a wooden skewer inserted in the center of the cake comes out clean.
7. Once baked, let the loaf cool in the tin for about 15 minutes, then remove the cake from the tin and place it on a wired rack to cool completely.
8. Once the cake has cooled completely, wrap the cake in cling wrap and let it rest in a dry and cool place, (do not refrigerate) overnight before slicing.  This will give time for flavors to develop well and the slices will come out perfect.
9. This loaf keep well in airtight container for up to 4-5 days.

Breakfast is serve....

I adapted this recipe from 'POLKA PUFFS'.

Banana, Milk, Nestum and Chia Seeds Smoothies

With the hot weather in my Country, Malaysia, bananas will ripen very fast, just within the next 3 days.  In order not to let the bananas goes to waste, I will peel them, cut into slices and store them in a zip lock bag in the freezer.  For these, I will make smoothies out of them.  I tried something new for my breakfast 'Banana, Milk and Nestum Smoothies, topped with Chia Seeds.  It's yummy...

Ingredients:
2 medium bananas (frozen)
1 cup of milk
2 tbsp. Nestum (original flavor) - reduce if you don't like it thick
1 tbsp. Chia Seeds (for topping)

To make this smoothies, add bananas, milk and nestum into the bowl of the blender.  Blend until smooth.  Pour the smoothie into a glass, topped with Chia Seeds and it's ready to enjoy.

Tumeric Rice

I've just bought a new packet of Tumeric Powder.  Thus, I was thinking of what to cook with it.  As I was browsing through the food website, I came across recipes for Tumeric Rice.  I am trying out this first recipe and it's good.  Here's to share with those who are interested.

This recipe is sharing the same picture as the previous 'Prawn and Egg Omelette,' so I am updating the same picture here for easy reference.

Ingredients: (Serves - 2)
1/8 rice cup, rice (rinsed and drained)
1/2 tbsp. cooking oil
1 tbsp. butter
1/2 onion (finely diced)
3 cloves garlic (minced)
1 rice cup, water
2 tsp. chicken stock granules
Salt (to taste)
Pepper (to taste)
1 tsp. tumeric powder

Methods:

1. In a wok over medium heat add cooking oil and butter.
2. When butter is melted, add onion and garlic, saute until softened.
3. Add in the rice, chicken stock granules, salt, pepper and tumeric, stir until combined, taste for correct seasoning, and off the heat.
4. Scoop the rice into a bowl (ensure the bowl can be used for steaming in water), add water, stir to mix and put the lid on.  Steam over a deep wok until the rice is fully cooked.
5. Fluff the rice and serve in individual plate or bowl with other side dishes.

This recipe is adapted from 'Fox and Briar' by Meghan McMorrow with some adjustments to suit my cooking preference.