A simple recipe which is worth a try. I was glad that I did for MR KHz really enjoyed it!
‘MEE GORENG MAMAK’
Source : Selera Ramadhan by Rubiah Suparman
- 500g of yellow noodles
- 200g of prawns ( I used about 10 medium-sized prawns)
- 1 large onion (thinly sliced)
- 3 cloves of garlic (thinly sliced)
- 2 tablespoonfuls of tomato sauce
- 1 tablespoonful of dark soy sauce
- 3 eggs
- 300g of green mustard leaves
- 100g of bean sprouts ( I omitted)
- 1 piece of tofu (deep fried and cut into small squares)
- 3 green chillies (thinly sliced)
- 1 ripe tomato (quartered)
- 2 tablespoonfuls of chilli paste
- cooking oil
- Heat up some cooking oil in a wok. Put in prawns, onion, garlic, green chillies and chilli paste. Stir fry till fragrant and the oil separates from the gravy.
- Next, put in noodles and eggs. Then, pour in soy sauce and tomato sauce. Mix well.
- Then, put in green mustard leaves, fried tofu pieces and tomato. Stir till everything is well-mixed.
- Serve hot.
When I’m doing my grocery shopping, my two loyal subjects would usually tag along. The trip usually includes lunch or tea at at the eating place of their choice and would be concluded with an ice cream treat. From my observation, they would only ask for ice cream whenever they are going out with me. Somehow, it has become a ritual and frankly, I do cherish these moments with them.
On the other hand, it is a different story when I shop alone. When they prefer to enjoy Angry Birds or a new DVD at home, this means that I will have more time to ‘explore’ the new products available in store. Last month, I came across this product from AgroMas and after reading the information on the packaging, I decided to buy, just to feed my curiosity. Furthermore, this would be another saviour at times when my cook’s blog strikes.
A TRUE MALAYSIAN PRODUCT
Well, you want to know the verdict? I like this product. It is easy to use and does not have that alkaline aftertaste we usually get from the usual yellow noodles. If you plan to fry your noodle with more gravy, I suggest that blanching the noodles before frying is a better technique compared to boiling. I boiled mine and found it a little bit too soft for my liking. However, all was not lost for Mr KHz enjoys yellow noodles and he finished it anyway.
If scientists conduct their experiment in their laboratories, I do mine in my most favourite place in the house – the kitchen. Since I involve myself in the world of blogging, blog-hopping has been part of my daily routines. This time, I was introduced to a new spice mix called Cajun when I read this entry in Secubit Garam. I’ve tried this recipe some time ago and uploaded the photos onto my PC but it just slipped my mind. Actually, I gave the recipe to my younger brother and he prepared it for Mak’s 55th birthday last May. I asked Mak about the outcome and she told me it was good and I decided to give it a try. My verdict? Simply delicious.
SPICY FRIED SPAGHETTI
- 300g of spaghetti (cooked till al dente, according to the instructions on the packet, drained and toss with 1 tablespoon of olive oil but keep 1 cup of the water used for boiling)
- 1 piece of chicken breast (I used 250g of minced chicken)
- 3 pips of garlic (finely chopped)
- 1 large onion }
- 1 large tomato }
- 1/2 a carrot } (chopped)
- 1/3 of a red capsicum }
- 1/3 of a green capsicum }
- 1/2 tablespoonful of freshly cracked black peppercorns
- 1 tablespoonful of chilli flakes
- 2 tablespoonfuls of chilli sauce
- 1/2 tablespoonful of cajun (I used McCormick’s Cajun Seasoning)
- 1 cup of water used to boil the spaghetti
- 1 egg (lightly beated)
- salt and sugar to taste
- celery leaves (chopped) (I didn’t put any)
- Heat some cooking oil in a wok and stir fry chopped onion and garlic till fragrant.
- Put in minced chicken and fry till cooked.
- Next, put in tomato, carrot, red and green capsicum and stir for a while.
- Then, add blackpepper, chilli flakes, cajun, chilli sauce, salt and sugar. Stir fry till fragrant and push to the side of your wok.
- After that, put in the egg and fry till it resembles scrambled egg.
- Put in your spaghetti and pasta water (add less if you prefer your pasta dry) and stir fry till well-mixed.
- Transfer onto your serving platter and sprinkle chopped celery leaves on top.
- Serve hot.
Hi to all! I’ve been wanting to try this recipe for a very long time and my wish came true yesterday evening. Since Mr KHz was fasting and the kids, as usual, were not really keen on having rice for dinner, I decided to prepare this simple yet satisfying dish, according to my standard of course. It is also very filling, quite easy to prepare and taste wise, nice for my tastebuds. It’s another Chef Wan’s recipe which I had further amended since I did not have all the ingredients stated in the recipe. Give it a try, will you?
‘PASTA GORENG ANEKA RASA’
- 250g of pasta ( I used macaroni but Chef Wan used penne) (boiled till al dente, drained and mixed with 2 tablespoonfuls of olive oil)
- 2 tablespoonfuls of cooking oil
- 1 tablespoonful of chilli paste
- 1 tablespoonful of oyster sauce
- 1 tablespoonful of dark soy sauce
- 1 tablespoonful of light soy sauce
- 60ml chilli sauce
- 60ml tomato sauce
- 1 tablespoonful of plum sauce
- 1/2 tablespoonful of fish sauce
- 4 cloves of garlic (finely chopped)
- 150g of chicken breast (I used chicken thighs) (thinly sliced)
- 200g of fresh prawns (peeled)
- 15 pieces of Chinese chives (cut into 1 inch pieces)
- 1/2 cup of water
- Heat oil and stir fry chilli paste till fragrant.
- Put in the garlic and continue stirring until the oil separates from the gravy.
- Then, put in the chicken pieces and prawns and stir till cooked.
- Put in all the sauces and water and let to simmer.
- Then, put in the cooked pasta and chives and stir till well-mixed.
- Serve hot.
The saying ‘time flies’ is undeniably true for we are already in the month of May! I celebrated the new month’s arrival by preparing something that both Mr KHz and I enjoy- something with a lot of cockles. Hence, I want to share the result of my first attempt of cooking char kuey tow with cockles. This time, I decided to try firstname.lastname@example.org ‘s paste recipe and I was pleased with the outcome. Satisfyingly delicious!
CHAR KUEY TEOW KERANG
(FLAT RICE NOODLES WITH COCKLES)
(A) For the paste :
- 200g prawns ( I used prawn heads)
- 250ml water
- 4 pips of garlic (bashed)
- 3 tablespoonfuls of sweet soy sauce
- 3 teaspoonful of dark soy sauce
- 6 tablespoonfuls of oyster sauce
- 2 tablespoonfuls of ikan bilis granules (I used 1 ikan bilis cube)
- 1 teaspoonful of petis (I omitted because I don’t really like the smell)
- 2 teaspoonfuls of salt
- 1 teaspoonful of sugar
- Mix prawn heads and water and bring to a boil. Strain the prawn heads and keep the juice.
- Pour the juice into a pot and mix with other ingredients. Bring to a boil.
- Lower down the heat to medium and simmer till mixture thickens.
- Let to cool and pour into an airtight container and keep in the fridge.
(B) For the noodles :
- 300g of kuey teow / flat rice noodles
- 2 tablespoonfuls of chiili paste
- 4 tablespoonfuls of paste.
- 2 eggs
- 1/2 cup of water
- 1 cup of boiled cockles
- a bunch of Chinese chives /daun kucai (cut into 1 inch strips)
- cooking oil
- sliced fresh and green chillies (I added these)
- In a wok, heat up cooking oil and stir fry ground chilli till the oil separates.
- Put in the paste, cockles and water and let to boil.
- Once boiled, increase the heat to high put in the noodles, Chinese chives and sliced red and green chillies. Mix well.
- Put the eggs and mix well.
- Serve hot.
Ahoy there! It’s me again. Although I don’t blog, I still find the time to keep on reading entries from my favourite sites and by doing this, I do feel at ease after my long, tiring day at work. Anyway, since this blog is about food and cooking, I managed to squeeze some time last Sunday to prepare a dish for my Mr KHz. I do miss cooking for him on a regular basis. On the other hand, I do feel grateful that he understands my situation at the moment (although he does mention that I haven’t cooked his favourite meals for quite some time) so, here goes! To Mr KHz and his cherished tummy!
This simple but satisfying dish was inspired by Mat Gebu ( with alteration, of course). After all, he is a master in the kitchen, so there’s nothing to worry in trying his recipes. Well, the ingredients needed are:
500g g flat rice noodles (kuetiau)
3 large eggs
100g prawns (shelled but leave the tails intact)
150g chicken fillet (cubed)
100g squids (cleaned and cut into rings)
150g cauliflower (cut into florets)
150g broccoli (cut into florets)
1 medium size carrot (julienne)
3 pips of garlic (finely chopped)
2 red chillies (sliced)
2 tbsp of cooking oil
2 tbsp of cornflour, to be mixed with 1/2 cup of water
1 tbsp of chicken granules, to be mixed with 1/2 cup of hot water
2 tbsp of oyster sauce
1 tbsp of ground white pepper
For the gravy
- Heat the oil in a wok and stir fry the chopped garlic till fragrant.
- Put in the prawns, chicken and squids. Pour in the chicken granules mixture, pepper, oyster sauce and carrot and let to boil over medium fire.
- Next, put in the cauliflower and broccoli and the cornflour mixture and mix well.
- Then, lower the heat and simmer till the vegetables are cooked and add salt to taste. Keep aside.
For the noodles:
- First, beat the eggs in a bowl and keep aside.
- Then, using a non-stick wok, heat the oil and put in the noodles. Stir fry for 2 minutes and pour in the beaten eggs over the noodles and keep stirring till the noodles are slightly brown and crisp.
- Put in the noodles into a bowl and spoon the gravy over the noodles.
- Serve with sliced red chillies and fried shallots.
Good morrow peeps! Do you like(or rather surprised by) the title? Anyway, what do people really mean with healthy eating? Well, I do take the skin off the chicken before cooking. I have ommitted coconut milk in my curry and use chopped tomatoes to thicken the gravy. I try not to put any MSG in cooking and I always insist on fresh ingredients. Am I on the right track to healthy eating? Tell me….
Well, as an attempt to start eating healthily, I prepared this recipe for my lunch yesterday. I have ammended Amy Beh’s Healthy Pasta Salad recipe and surprisingly, my colleagues at school enjoyed it. What about me? I enjoyed it too!
Here’s the recipe if you plan to have something simple yet filling for your lunch and it serves four.
HEALTHY PASTA SALAD
400g of tricolour fussili (spiral pasta)
3 pieces of Ayamas chicken ham (or you can put steamed chicken breast cut into small pieces)
1 medium size red capsicum
1 medium size yellow capsicum
For the dressing:
4 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tbsp sugar
1/2 tsp salt
freshly cracked black peppercorns
- Cook the pasta according to the instructions on the packet (till al dente) and drain.
- Meanwhile, put the capsicums on your stove top and cook till black and charred. Next, put into a bowl and cover with a cling film. Keep aside for 10 minutes.
- Then, slice the chicken ham into small, thin slices and put into a mixing bowl.
- After that, peel the skin of the capsicums and deseed. Slice into thin strips and put into the mixing bowl. Then, put in your pasta.
- For the dressing, put everything in a glass jar. Put the lid on and shake till well-mixed. Pour into the mixing bowl and toss well.
On Thursday morning, I cannot really figure out what to cook for lunch. On weekdays, only the kids have lunch at home so usually, I just have to figure out what’s for dinner. At certain times, I really cannot think of what kind of dish to prepare. It feels as if I have cooked everything. If there’s ‘a writer’s block’, I wonder, “Is there is ‘a cook’s block’ too?” When I am in this condition, I will go ‘larder-ransacking’ and here is another dish that I would recommend if ever you are having ‘a cook’s block’.
SIMPLE SPAGHETTI WITH CHEESE AND HERBS SAUCE
To save you from a hard time figuring out what to prepare, you just need:
- 250g spaghetti (ccoked according to instructions on the package and drained but save 1 and 1/ cans of the water used for boiling)
- 1 can of Prego Cheese and Herbs sauce
- 150g chicken fillet (cut into small pieces)
- 1 medium size yellow onion (chopped)
- 2 pips of garlic (chopped)
- 1 can of button mushroom (sliced)
- a handful of parsley (chopped)
- 1 1/2 cans of water used to boil the spaghetti ( I used the sauce can to measure)
- 2 tbsp olive oil
- salt and ground white pepper to taste
- parmesan cheese
- In a large pot, heat the olive oil and put in the chopped onion and stir till translucent but do not brown the onion pieces.
- Next, put in the chicken pieces and stir till cooked.
- Then, put in the sauce. Stir and put in the water. Keep on stirring till the sauce is bubbling.
- When the sauce thickens, put in your spaghetti.
- Put the chopped parsley and add salt and white pepper to taste.
- Stir till the spaghetti is well-coated and pile onto a warm serving platter and sprinkle with parmesan cheese.
- Bon apetit!
Hi peeps! It’s been quite long since my last entry. Like the month of April, May has seen me dashing to school earlier and earlier. In fact, my Saturdays have been taken by some ‘mind-opening’ (if you can put it in such a way) sessions in school. This is the time when I would feel very guilty leaving the kiddos at home. The weekends have always been my slaving-in-the-kitchen time where I would be very obliged to cook any dishes requested. As I was not able to keep to this routine, I managed to find an alternative in order to put my mind at ease as well as making sure the kiddos(and Mr KHz, especially), are feeling happy due to their full tummies.
Inspired by Nigella’s belief that ‘Simplicity is the best’(as it was already 9.30pm!), I began to ‘ransack’ the larder (and the freezer) to look for available ingredients. You want to know what I found? Here they are:
And using all the ingredients in the photo above, I managed to come up with this:
SPAGHETTI WITH TOMATO CHICKEN SAUCE
What? The sauce looks like the usual bolognaise? Nay, I would not yes because this is my own concoction. The bolognaise of course, is of a class of its own! As I’ve mentioned beforehand, cooking to me is partly experiment but fully joyful. Although at times, my experiments do not produce satisfactory results, cooking has always manged to comfort me. Frankly, from the bottom of my heart and tummy as well, you should try cooking this simple sauce.
To cook this sauce, you need:
1 can(400g) of peeled tomatoes
1 can of button mushrooms (thinly sliced)
1 medium size onion (finely diced)
200g of diced chicken
3 tsbps of olive oil
2 tbsp of tomato puree
2 and 1/2 tbsps soft brown sugar
2 tsps of dried parsley
salt to taste
2 cans of water ( I used the tomato can to measure)
Heat 2 tbsp of olive oil in a pot and sautee the onion till translucent and put in the tomatoes. Stir well. Let to cool for 10 minutes.
Put in the tomato mixture into a blender and pour in 1 can of water and blend till fine.
In the same pot, put in another tablesoonful of olive oil and fry the diced chicken. Stir till well-cooked and pour in the tomato mixture and another can of water.
Put in the tomato puree, sugar and add salt to taste. Do not forget the parsley!
Over medium heat, stir occassionally till you arrrive at your desired consistency.
Spoon over your spaghetti and sprinkle some grated parmesan and voila!
Hi peeps! It’s been quite long since I last blogged. This week has been very hectic for me. I spent most of my mornings in school. Then, went home to do the cooking and rushed back in the afternoons for the teaching part. When I reached home, I really felt like a big lump of jelly. Tell me about wobbly limbs and heavy eyelids and zero percent of energy. I really hate to arrive at home in such condition for I won’t be able to spend that much needed(I’m talking about my needs here) precious time for my kiddos. Why? I’ll doze off to slumberland much earlier then them! I do pity my kids. I sincerely hope that those extra-curricular activities would finish soon. For the time being, I believe I just have to drag myself and keep telling my tired brain that I can still hang in tough.
Well, enough of me lamenting about my work in school. Let’s share something more interesting-like my Prawn Noodles. Hearty and yummy! If you plan to have a ‘makan-makan’, this dish is also quite economical because the recipe for the gravy can serve between 6 to 8 people. However, make sure that your guests are not allergic to prawns!
500g yellow/flat noodles
1/2 a chicken
10 cups of water
1/2 kg of prawns (peeled and clean but keep the shells(washed thoroughly) aside)
15 shallots ]
5 cloves of garlic ] (to be ground finely)
1 inch of ginger ]
10 pieces of dried chillies ]
salt and sugar to taste
1/2 tsp of MSG
1/2 cup of cooking oil
For the ‘sambal’:
1 cup ground dried chillies
1 onion (ground)
1/2 inch shrimp paste
salt and sugar to taste
For the garnish:
200g ‘kangkung’ @ water convulvulous (blanched)
5 hard boiled eggs (halved)
chopped spring onions
deep fried tofu (thinly sliced)
First, boil the chicken using 10 cups of water for 30 minutes. Take out the chicken, tear the flesh into shreds and keep aside. Put the bones back into the pot containing the chicken stock and keep on boiling.
Heat the oil in a high pot and stir fry the prawn shells till caramelised. Take out the shells and put into the blender. Pour in 1 cup of the chicken stock and blend till fine. Sieve the juice and pour into the pot containing the chicken stock.
Using the oil used to fry the prawn shells, stir fry the ground ingredients till fragrant and the oil separates from the gravy. Pour this into the boiling stock.
Keep on boiling until you get a clear, orangy broth. Take out the bones and put in the MSG.
Add salt and sugar to taste.
For the ‘sambal’, stir fry the ingredients till fragrant and the oil separates from the gravy. Put in the salt and sugar to taste. Keep aside.
To serve, put in your yellow/flat noodles in a bowl. Pour the gravy and garnish with ‘kangkung’, sliced fried tofu, hard boiled eggs and fried shallots. Top with the ‘sambal’.