Chicken Noodles

A very simple recipe which I absolutely LOVED!!! Tasty and easy to cook. You can cook another vege dish to complement this dish so that you and your family can have a balanced meal.

Ingredients:-

- 100g glass noodles (soaked in water till soft)
- oil for frying
- 300g-500g of minced chicken (depending how many people you want to cook for)
- 1 chopped onion
- 2 crushed garlice cloves (you may dice it as well)
- 2 chopped red chillies
- 1/4 cupHoi Sin Sauce (you can get it from the supermarkets)
- 2 tbsps oyster sauce

1. Heat oil and cook the mince chicken together with the garlic, onion and chillies for about 3 mins or until the chicken is cooked.
2. Add the glass noodles.
3. Add the Hoi Sin sauce and the oyster sauce.
4. Toss all the ingredients for about 2 mins and serve.

**For better presentation, you may always serve it in a big lettuce leaf or smaller lettuce leaves.

Have fun with this dish! I trully say it is yummy!!!! This is what I had it with......steam broccoli with diced garlic...

By the way, I saved some for Caitlin's lunch the following day and she absolutely loved it! She even refused to have it with rice but just wanted to eat like that. So in future I will add more glass noodle.

Teriyaki Chicken & Tofu Noodles

Another easy meal to prepare. For those who would prefer a vegetarian version, just remove the chicken from the recipe.

Ingredients:-

- Oil for frying
- 400g taukwa, sliced (it's the hard white tofu which can be sliced)
- 2 cups broccoli florets
- 115g baby corn, halved lengthwise (you can use those from the tins)
- 1/4 cup teriyaki sauce
-  2 tbsps light soy sauce
- 2 tbsps sweet chilli sauce

- 400g packet yellow noodles

- 3 stalks spring onions, chopped

1. Heat oil in a wok over high fire. Use more cooking oil to fry the taukwa so that it will not stick to the base of the wok. Pat dry the slice taukwa and fry in 2 batches until golden. Remove and set aside.

2. Pour off the excess oil but leave about 1 tbsp in the wok, stir-fry chicken for about 1 minute. Add the broccoli and corn and stir-fry for another 1-2 minutes over medium fire until just tender. Add teriyaki sauce, light soy sauce and chilli sauce. Mix well.

3. Add noodles and spring onions. Sitr-fry for about 1-2 minutes until heated through.

4. Return taukwa to wok and toss ingredients together for another minute until well combined. Serve hot.

**Note**

- When rinsing the noodles, just running through cold water and DO NOT soak.

- Ensure you have enough cooking oil for frying the taukwa and ensure that oil is hot before deep frying the taukwa.

- For the teriyaki sauce, soy sauce and chilli sauce, I would recommend for you to pre-mix the sauces first before adding in so that it is already well mixed.

I just had this meal for lunch just now and it tasted good!!! Have fun cooking!

Stir-Fried Beef & Broccoli

Hmmm....it's really been a while since I've tried any new recipes. Well, I have been cooking but it's just that I've been cooking my regular and familiar recipes which I have already shared on this blog. So, I got hold of this easy recipe and here is the recipe...........

Ingredients: -

- 2 tbsps oil
- 500g beef rump or topside, sliced thinly (you may also buy the pre-sliced ones from supermarkets)
- 1 onion, diced or sliced thinly
- 2 tsp finely grated ginger or thinly sliced
- 1 bunch of broccoli, cut into florets
- 1/4 cup oyster sauce
- 2 tbsps light soy sauce
- 2 tbsps sherry (I used hua tiao wine)
- 2 tsps brown sugar
- hot rice to serve

1. Heat 1 tbsps oil in a wok over high fire. When hot, stir-fry beef in 2 batches for 2 to 3 minutes, until brown. Remove and set aside.
2. Heat remaining oil in the same wok over medium fire. When hot, stir-fry onion and ginger for 1 to 2 minutes until soft and fragrant. Add broccoli and stir-fry for another 1 to 2 minutes until just tender.
3. In a bowl, combine oyster sauce, soysauce, sherry (hua tiao wine) and sugar. Return beef to wok with sauce mixture. Stir-fry for 1 to 2 minutes or until heated through.
4. Serve hot with rice.

See!!! A healthy meal and simple to prepare and cook. You won't even need to prepared additional dishes if you're pressed for time. This dis itself already have its meat and vege. A balanced meal if you ask me.

Durian Butter Cake

CakeI have been having these durian cravings for over 2 weeks now. And until Friday after throwing a huge tantrum did hubby go get me my durians. Hahhahahahah....I know...I know...I am been an utter bitch. I'm sorry, dear for been such an utter pain.

Anyway, back to the durians, since I had lots of durians in the fridge.....I decided to make Durian Butter Cake and came across this simple recipe which will not drive anyone insane. It's pretty idiot proof.

Here's the cake right from the oven.

Caitlin who was just too anxious to have the cake. She loves cake just like her mummy.

So, since it looks like it's the durian season and if you are into anything besides just plain durian, do give this recipe a shot! Here goes the recipe.....

Ingredients: - 

- 250g butter
- 170g caster sugar
- 4 eggs
- 250g durian flesh
- 230g self raising flour
- 1/8 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda

1. Grease a baking mould. Preheat oven to 170C.
2. Beat butter and sugar until light and fluffy. Add in eggs, one at a time, beating thoroughly after each addition.
3. Stir in durian flesh. Fold in sifted flour, baking powder and soda. Mix until well blended.
4. Spoon batter into prepared mould. Bake in the preheated oven for 45 minutes or until cooked.

See???!!! It isn't that difficult, isn't it??? For those of you who has baked butter cakes before, all you need to do is use the same butter cake recipe but add an additional 250g to 300g of durian flesh into your flour mixture.

Here's a slice. Looks like any ordinary Butter Cake but it's yummilicious with durian.

Here's Caitlin telling you all that the Durian Butter Cake is AWESOME!! Kids don't lie.......

Have fun!!!!

Tomato Seafood Rice

An easy, easy recipe and yummy too! Hope you will like this recipe....Feel free to add additional seafood ingredients of your preference.

Ingredients: -

- 5 tbsps oil
- 2 large eggs, lightly beaten
- 4 tbsps tomato paste
- 500g cooked rice
- 2 tsps salt
- 1 tsp black pepper
- 6 cloves garlic, chopped
- 200g-300g prawns, deveined
- 200g-300g fish fillet, cut into cubes
- 200g-300g of crabstick, cut into cubes
- 4 stalks spring onions, sliced finely

1. Heat 3 tbsps oil and scramble egg and move to the side.
2. Add another 1 tbsp of oil and fry tomato paste. Then, mix with egg. Add rice, salt and pepper. Mix well and remove from frying pan.
3. Using the same pan, heat 1 tbsp oil and stir-fry garlic, prawns, fish and crabsticks for about 1 min.
4. Add back the rice and spring onions. Serve.

Voila!!! A simple and quick dish. Pretty hassle free....

Curry Kapitan

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I made this dish once and it was a turn off because I added too much lime...hehhehehehe....My darling hubby wanted to eat curry today for dinner and you can imagine my utter panic rising from the pit of my tummy! Hubby is the expert for making curry, not me!!! Anyway, I still gave it a shot and it turned out well!

Even my beloved Caitlin had it for dinner despite its spiciness....hahahahhaha....she is one tough little cookie.

Here's the recipe. I hope you have as much fun cooking this as much as I did!

Ingredients: -
- 1.2kg chicken cut into bite-sized pieces.
- 3-4 medium sized potatoes, cut into reasonable bite-size
- 2tsps salt
- 4-5 tbsps cooking oil
- 4 stalk lemongrass, bruised
- 200ml thick coconut milk
- 400ml water
- 1/4 cup lime or lemon juice (juice and not the purely squeezed ones or else you will need to use lesser)
- salt to taste

Blended Ingredients: - (Blend all these ingredients together)
- 12 dried chillies (please empty the chilli seeds)
- 4 fresh red chillies (please empty the chilli seeds)
- 12 shallots
- 6 cloves garlic
- 3cm knob ginger
- 2cm piece shrimp paste or belacan


1. Season chicken with salt and set aside.
2. Meanwhile, heat oil in a large pot. Stir-fry the blended ingredients for 1min, add lemongrass and 2 tbsps thick coconut milk and cook for another 2 mins.
3. Add chicken and stir-fry for 4mins until chicken is coated with the blended ingredients.
4. Add water and potatoes, stirring to mix well.
5. Cover the pot and turn the fire low to simmer for about 25mins. Stir every now and then.
6. Once the potatoes are soft, add remaining coconut milk and bring to boil.
7. Once boiling, stir in lime juice and salt to taste. Turn off fire and allow to rest before serving.

Voila!!! Curry Kapitan for you!

Fragrant Rice with Barbeque Chicken

Ok...I've not really been cooking lately. Just been enjoying my life and busy with everything and everyone around me. But, I came across this recipe and decided to give it a shot! Turned out awesome and it's simple to boot to cook!

Ingredients (Fragrant Rice): -
- 2 cups fragrant rice, washed
- 3 cups water

- 2 tbsps chicken stock concentrate or 2 chicken stock cubes

- 1 tbsp sesame oil

- 3 cm ginger, crushed

Ingredients: -

- 1/2 cup chopped spring onions

- 1 tsp salt

- 6 pieces of chicken (drumsticks, chicken ribs, chicken wings or chicken breast)

- 4 tbsps barbeque sauce

1. Preheat oven to 200 degrees Celsius. Line baking tray with foil and grease with some oil.

2. Put rice ingredients in a rice cooker to cook. Add chopped spring onions to rice and mix well. Cook as normal.

3. Rub salt over chicken, then coat with barbeque sauce.

4. Place the chickens onto prepared baking tray and bake for 40 mins or until sauce is sticky and chicken is cooked through.

5. Spoon rice into serving bowls or plates. Top each bowl/plate with chicken and some vegetables.

Doesn't it look absolutely delightful??? A healthy meal for the family......

Hot Fried Prawns

It's been a while since I made this dish and gave it a shot tonight. Another easy recipe and pretty fuss free with an exception of having to devein the prawns which I absolutely hate doing. Hehehehehheheh....

Ingredients:-

- 625g large prawns (cleansed, trimmed & deveined without shelling the body)
- 4 tbsps cooking oil
- 2 cloves garlic, chopped
- 2 tsps chopped ginger
- 2 spring onion stalks, chopped
- parsley for garnishing (optional)
- 1 tbsp cooking wine / rice wine

Seasonings:- (Mixed)

- 3 tsps chilli sauce
- 2 tbsps tomato sauce
- 1 tsp sugar
- pinch of salt
- 3 tbsps water

1. Heat 3 tbsps oil in pan. Pan-fry prawns on both sides till colour changes.
2. Remove prawns and leave aside.
3. Heat remaining oil in pan. Saute garlic, ginger and spring onion till fragrant.
4. Add seasoning mixture and allow to simmer for 1 minute.
5. Return prawns and stir-fry till quite dry.
6. Mix in cooking wine and dish up. Garnish with parsley and serve.

Looks and sounds yummy, right???

Loh Shee Fun with Mince Meat

My all-time favourite. I have been making this dish for yongs now but never seem to get to blogging about it. Either I had no camera with me to photograph the food or by the time I started eating; I would then only remember of wanting to take a picture. Sigh......

Anyway, here it is. Literally an idiot proof recipe and so very, very easy to make and one of Caitlin's favourite meals.

Ingredients: -

- 2 tbsps cooking oil
- 2 packets of Loh Shee Fun (you can get it from wet markets or Chinese sundry shops)
- 300-500g of mince meat (depending on how many people you want to feed)
- 1/2 onion, diced
- 2-3 cloves of garlic, diced
- 1 1/2 tbsps soy sauce
- 1-2 tbsps thick soy sauce (depends how dark/black you want your sauce to be)
- 300-500ml hot water
- 2 tsps sugar
- salt & pepper to taste
- some green leafy vegetable of your choice
- spring onion for garnishing

1. Heat oil in a pot.
2. Add onion and garlic and fry for 1 minute.
3. Add mince meat and continue to fry until cooked.
4. Add soy sauce and thick sauce sauce and stir fry for 30 seconds.
5. Add hot water and simmer for about 5 mins, whilst adding sugar, salt and pepper.
6. Remove from fire after the meat mixture thickens slightly.
7. Meanwhile, with boiling water; blanch the Loh Shee Fun and then the vegetables.
8. Garnish with spring onions and serve as shown.

Voila!!!!

Japanese Curry Rice or Chicken Curry Katsu Don

This is an All-Time Favourite of the household; even my my little precious Caitlin. A simple do which even Yuli my helper has mastered!!!

Ingredients:-

- 300g Chicken or Pork (cut into cubes)
- 1 large onion (cut into pieces)
- 1 carrot (cut into about 2x2 cm cube)
- 3 medium potatoes (cut into 2x2 cm cube)
- 750ml hot water
- 2 sticks of celery (cut into cubes)
- oil for frying
- Kokumaro Curry Sauce Mix (sold at Japanese stores or Cold Storage)

1. Use a medium-size pot.
2. Heat oil in pot and fry the meat for about 1 minute.
3. Pour int the onions, carrot and potatoes; and stir fry for about 2-3 minutes.
4. Add hot water and boil.
5. Then, simmer for about 10 minutes or until potatoes and carrots are soft.
6. Add the Kokumaro Curry Sauce Mix. The box comes in 2 separate packets. 1 packet serve for 5 people.
7. Cook until sauce thickens. But if you do find it a bit too thick for your liking; please add another 100-200ml of hot water.
8. Add the celery last and simmer for a while so that celery will still be crunchy.

If you prefer the Chicken Curry Katsu Don style whereby the chicken is fried with breadcrumbs; please go to my Breaded Chicken Chop in Mushroom Sauce recipe to get the recipe on breaded chicken chop. Once deep fried; slice the chicken chop and serve on a plate of hot rice and pour the curry sauce over.

Of course, whilst cooking using breaded chicken chop; you can omit the meat in the curry sauce mix.

Hope you will like this recipe as much as my family do.