Singapore Noodles

Ingredients: (Serves 2)
2 portions Beehoon (Vermicelli noodles) - cooked according to package instructions)
2 eggs (lightly whisked)
4 cloves garlic (finely chopped)
1/2 onion (finely diced)
1/2 carrot (julienne) 
3 bunch of Chye Sim (washed and cut)
10 prawns (peeled, deveined)
BBQ pork/Cha Seo
3 tbsp. cooking oil (part)
1 tbsp. Shaoxing Wine

Seasonings:
2 tbsp. light soy sauce
2 tsp. curry powder
1 tsp. sugar (to taste)

Methods:

1. In a heated wok, add 1 tbsp of cooking oil, add the whisked egg, swirl the wok, and once the egg is about to set, I use a spatula to break it into chunk pieces, remove the egg into a plate, and set aside.
2. Using the same wok, add 2 tbsp. cooking oil, when wok is hot, add in garlic and onions, then add in the prawns and stir to fry until prawns turn opaque, add in red carrot, chye sim, stir to combine, then drizzle in Shaoxing Wine, toss to mix for 1 minute.  Then add in the beehoon, pork, egg and all the seasonings.  Then toss until all is combined.  This is not a saucy noodle dish, but just have enough liquid/sauce to coat the noodles but not soaking in sauce.

I adapted this recipe from Marion Grasby with slight amendment.

Pumpkin Pancakes with Cinnamon-Apple Topping

Do you love Pancakes??  If you are a Pancake fan, don't loose out this yummylicious recipe.  The walnuts add a crunch in every bite.  

Ingredients:
1 tbsp. butter
1 apple (peeled and thinly slice)
1 1/2 tbsp. brown sugar
2 tbsp. honey
1/2 tsp. ground cinnamon

Pancakes:
1 cup plain flour (sifted)
1 tbsp. granulated sugar
1 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
2 eggs
1 cup milk
1/3 cup pumpkin (steamed and mashed)
2 tbsp. olive oil
1/2 cup walnuts (toasted and chopped)

Methods:

1. In a pan, heat butter over medium heat.  Add apple, cook and stir 3-4 minutes or until tender.  Stir in brown sugar, honey and cinnamon; cook and stir another 1 minute.  Remove from heat and keep warm.
2. For pancakes, in a large bowl add flour, sugar, baking powder, cinnamon and salt.  Whisk to combine.
3. In another bowl, whisk eggs, milk, pumpkin and oil until blended.  Add to flour mixture; stir until just moistened.  Stir in walnuts.
4. Lightly grease a non-stick pan over medium heat.  Pour batter using a ladle onto the pan and cook until bubbles on top begin to pop and bottoms are golden brown.  Flip over the pancake and cook until second side is golden brown.  Remove onto a wire rack.  Continue with the balance of the batter.
5. Serve with apple topping. 

Notes:

Freeze option:  This pancakes can be prepared earlier, and when cooled, freeze them between layers of waxed paper in a resealable zip lock bag.  To use, place pancakes on an ungreased baking sheet and reheat in a preheated oven of 190 degree Celsius for 5-10 minutes. I reheat using an oven toaster, and it also comes out great!  If you still need the apple topping, then prepare as directed.  

This recipe is adapted from Taste of Home by Kami Button, Cheektowaga, New York with slight amendments to suit my cooking preferences.

Granola Cluster Cookies

Many people loves Granola, but I prefer a homemade one which is not so sweet and healthy.  We can also decide what nuts or seeds to include based on our preference.  Since I am clearing my leftover baking ingredients I end up baking this yummylicious and healthy snack.

Ingredients:
1/4 cup pumpkin seeds
1/2 cup organic rolled oats
2/3 cup walnuts (chopped)
2/3 cup hazelnuts, skinless (chopped)
1/2 cup unsweetened coconut flakes
1/4 tsp. salt
3 tbsp. melted butter
2 egg whites
1/3 cup organic raw cane sugar


Methods:

• Preheat oven to 160 degree Celsius. 
• Toss pumpkin seeds, rolled oats, walnuts, hazelnuts, coconut flakes, salt and melted butter in a baking sheet and bake, tossing once, until mixture is fragrant, about 10-12 minutes.  Let cool.

• Whisk egg whites in a large bowl until foamy.  Gradually add sugar, whisking until mixture is thick and opaque.  Add nut mixture and fold to coat evenly.
• Line a baking sheet with parchment paper.  For purpose of making the granola round in shape, I use a plastic round cutter.  Drop 1 1/2 tablespoons of mixture into the round cutter place on top of the baking sheet, press the mixture with the handle of a wooden spatula, to let it stay in shape after baking.  Space the granola evenly in the baking sheet.  Repeat until all the mixtures are done.  I bake it in 2 baking sheets.
• Bake the granola cookies, rotating the baking sheet halfway through, until edges are golden, about 15-20 minutes.
• Transfer to a wire rack and let cool.
• Store the granola cookies in an airtight container at room temperature.  Since I am alone enjoying this delicious granola, and will take me quite a while to finish it, I put the airtight container in the fridge.

Apart from munching this yummy granola as it is, I also enjoys it with cold milk and sprinkled with nestum.

I adapted this recipe from 'Bonappetit.com' with slight amendments.

Stir-fried brinjals with basil and minced pork

Brinjals or eggplant, is grown worldwide, and is related to tomato and potato.  This is one of my favorite vegetable.  I am trying out this Thai recipe and it's yummylicious.  Here is the simple recipe to share with everyone who loves brinjals.

Ingredients: (Serves: 2)
1 brinjals (cut in a slant) - not in the picture
1/2 cup minced pork
2 cloves garlic (roughly chopped)
1 large chili (sliced)
1 bird's eye chili (sliced)
A handful of basil leaves

1 tbsp. fish sauce
1 1/2 tbsp. oyster sauce
Dashes of water (add slightly more if you prefer the brinjals to be more soft)
1 1/2 tbsp. cooking oil


Methods:

1. Heat oil in a wok over medium high heat.  Add garlic and stir-fry until fragrant, then add minced pork and fry until almost change color.  Add brinjals and both chilies and stir-fry for another minute.  Stir through the fish sauce,  oyster sauce and dashes of water and cover with a lid to allow the brinjals to steam and soften.  Remove the lid, taste for correct seasoning, (if more seasoning is needed, add either fish sauce or oyster sauce), and add the basil leaves and toss to wilt the leaves.  Remove from heat and serve with freshly cooked white rice.

I adapted this recipe from 'Marion's Kitchen.com' with slight amendments to suit my taste bud and cooking preference.

Muah Chee

Muah Chee is a favorite snack of many, and for as long as I can remember it is our childhood snack.  With few simple steps many home cooks are now making it in the comfort of their home kitchen to enjoy with the whole family.

Ingredients:
120g. glutinous rice flour (sifted)
150ml. water
2 tbsp. cooking oil

Coating:
200g. peanuts (cooked and skin removed)
100g. sugar

Methods:

1. In a bowl, add glutinous rice flour, water and cooking oil.  Mix well using a spatula.
2. Pour the mixture into a lightly oiled ceramic dish.
3. Steam for 20 minutes.  Remove from steamer.
4. For the coating ingredients, add the peanuts and sugar into the miller grinder, grind until the peanuts are almost fine, but not into powdery form.  Pour the peanut mixture into a deep plate.
5. To coat the muah chee, I use a spoon to scoop out the cooked dough, place into the plate with the peanuts mixture, one hand use a scissor to cut the dough into bite-sized pieces, another hand use a spoon to roll the dough into the peanut mixture until well coated and place them aside.  Repeat until all the dough is finished, and serve immediately.

Notes:

1. For the peanuts and sugar mixture, I will not add all at one time to coat the muah chee, but will add again when more is needed.  This is because any leftover peanuts and sugar mixture can still be used, if we are making another batch or if we are not eating them all at one particular time.  Whatever leftover (in case there is) after coating will be discarded.
2. For my case, we are only serving for 2 person at any one time, so I will cut and roll the muah chee with the peanuts according to the amount we want to eat.  If you are serving all at the same time, then you can make all at one go.

I adapted this recipe from YouTube by Candice Ming, with a slight amendment to suit my liking.

Nasi Lemak

I am sharing a dish known as 'Nasi Lemak', which is fragrant rice cooked in coconut milk and pandan leaf or known as Screwpine leaf.  It is served with side items such as eggs (either hard boiled or fried), fried anchovies, fried peanuts, cucumber, salted fish and/or fried chicken.  Most importantly, the main ingredients is 'sambal', which is a must to go with the yummy rice.  This recipe is a keeper and I am sharing it with everyone who follows my blog.  

Ingredients: (Serves-2)

(A)  Fragrant Rice

• 2 cups rice
• a knob ginger (about 1") - peeled and lightly smashed
• 1 pc. lemongrass (peeled off outside layer, washed and smashed) - I omit
• 250 g. coconut milk
• 3 pcs. pandan leaves/screwpine leaves (tied into knot)
• Salt (to taste)
• Water (to top up to the coconut milk, amount based on our usual cooking of rice)

(B)  Sambal

• 18 pieces dried chili 
• 5 shallots (peeled and sliced thickly)
• 3 cloves garlic (peeled)
• 1 tbsp. belacan (shrimp paste) - sliced, pan fry using low heat, set aside for later use)
• 1 tbsp. dried shrimps (soaked and drained)
• 1 tsp. tamarind soak in 1 cup warm water, mix and remove pulp)
• 1 onion (peeled, halved and sliced, not too thin slices)
• Salt and sugar (to taste)
• 3 tbsp. cooking oil (part)

(C)  Side Items

• 2 eggs (hard boiled, peeled and halved)
• Fried anchovies 
• Fried peanuts
• Sliced cucumbers
• Fried chicken

Methods:

(A)  Fragrant Rice

1. In a rice cooker inner pot, add in rice, wash. drain and wipe dry the outside of the pot.
2. Add in coconut milk and water.
3. Add in ginger, lemongrass (if using) and pandan leaves.
4. Sprinkle dashes of salt and stir it to combine and check for correct seasoning.
5. Place the pot into the rice cooker and press button to start cooking.

(B)  Sambal

1. For the dried chilies, I prefer to remove some of the seeds, soak with warm water, drain, cut into quarter pieces and place them in the bowl of a hand blender.
2. Add in shallots, garlic, belachan and dried shrimps.
3. I add a tablespoon of cooking oil into the blender bowl to ease blending, and blend until smooth.  Remove the paste into a bowl.
4. In a medium heated wok add 2 tablespoon of cooking oil, fry the blended ingredients until fragrant.  Pour in the tamarind water, dash of salt and sugar, fry until sugar melted; and taste for correct seasoning. (I prefer to taste before adding salt and sugar so that I know how much of each to add, or no need to add.
5. Add in sliced onions and fry until onion has wilted slightly and cooked.
6. Dish the sambal into a bowl and set aside.

Plating of the Nasi Lemak:

1. Remove the pandan leaves, ginger and lemongrass (if using) from the pot. 
2. Scoop the rice onto a small bowl, use a rice cooker spatula to press the rice down so as to compact it, turn the bowl onto a plate, lift up the bowl and let the rice sit nicely on the serving dish.
3. Arrange all the other ingredients and sambal around the rice.
4. That's it... Nasi Lemak is ready to be served.

Notes:

1. Leftover sambal can be kept in an airtight container and store in the fridge.  It can also be serve over any rice meals, with normal rice.
2. With leftover sambal in the fridge, we tend to cook Nasi Lemak more often.

This recipe is adapted from 'Cook We Like' Youtube Video with slight amendments to ease my cooking.

Min Chiang Kuih/Apam Balik/Peanut Pancake

This popular snacks are sold every where in my hometown, Kuching.  Either you prefer it crispy or soft and spongy with lots of crushed peanuts and sugar, and dollops of butter....wow... it's so deliciously yummy.  Now, many home-cooks are making this snacks in the comfort of their home kitchen, and enjoying them warm, and not to mention home-made ones use butter instead of margarine. Recently, I tried out another recipe from another source which does not use Yeast.  The texture is a little bit different, but it is another good recipe.

Ingredients:

1 egg

30 g. granulated sugar

160 g. water

120 g. plain flour (sifted)

1 1/2 tsp. baking powder (sifted)

30 g. rice flour (sifted)

1/2 tsp. baking soda (sifted)

1/4 tsp. salt

Fillings:

100 g. fried peanuts with skin removed

50 g. light brown sugar

Some unsalted butter

Methods:

1. In a bowl, whisk together egg, sugar and water until sugar dissolve.
2. In another bowl, add plain flour, baking powder, rice flour, baking soda and salt; mix to combine.
3. Mix the wet ingredients into the dry ingredients until incorporated.
4. Cover the bowl with a plastic wrap and leave in the fridge to set for 3 hours.
5. Lightly oil a non-stick pan over low heat, pour an amount of dough into the pan (amount depending on the size of the pan you use) and when the dough is almost cook or nearly dries up, sprinkle peanuts and sugar fillings (or any other fillings you like) over the whole pancake, dollop some butter over the top; use a spatula to flip over to form a crescent and remove the pancake over to a plate.  Repeat until all the batter is used up.
6. Best to serve warm but it also taste good when cold.

I adapted this recipe from Doris Ong Guek Eng who posted her pancakes in 'Home-cooked delights' recently.

Fluffy Milo Pancakes

Pancakes, which is many people's favorite,  is normally served for Breakfast, but for me I can serve it any time of the day.  To all Pancakes Lovers, this recipe is not only simple to prepare but are Yummy-Good.  Let me share with you all...

Ingredients:
1/2 cup Milo
1/2 cup boiling water
3 1/2 tbsp. granulated sugar (put more if you have a sweet tooth)
40g melted butter
2 2/3 cups self-raising flour (sifted)
1 1/2 tsp. baking powder (sifted)
1 cup milk
2 eggs

Methods:

1. In a bowl stir water, Milo, sugar and butter until dissolve.
2. In another bowl, whisk flour and baking powder.  Make a well in the center and add the egg, milk and Milo mixture.  Whisk until smooth.
3. Heat a non-stick frying pan over medium heat, brush pan with a bit of cooking oil.
4. Pour 1/4 cupfuls (amount depending on the size of the pancakes you prefer) of batter into pan and cook until bubbles appear on surface.  Flip the pancake and cook until golden brown.  Repeat until all the batter is done.
5. Serve with or without topping, depending on your preference.

This recipe is adapted from 'Best Recipes Australia' with a slight amendment to suit my taste bud.