Rainbows

Mee Rebus Cravings.......

2009-11-25T12:58:00.013+08:00

Most Malaysians would have love this Malay dish as I do. Mee is the Malay word for noodles. Rebus means boiled. Actually the noodles (fresh yellow noodles) are just blanched and eaten with a spicy and sweet gravy with some garnishing of prawn crisps, hardboiled eggs, fried bean curd and bean sprouts. Lime juice is added to it before serving to add some tangy flavor to it.

Mee Rebus needs a lot of time to prepare so cooking it at home is once in a while when rice fails to interest any eaters. The secret of a good mee rebus lies in its gravy that consists of chilli paste, sweet potatoes, coconut milk, and prawns. Most outside bought mee rebus has a watery gravy with not much taste. So when I have a craving for it, I find time to cook it at home. Here is the recipe to share..

Ground ingredients:

15 dried chillies, seeded

20 shallots

4 cloves garlic

4 cm tumeric root

2 cm lengkuas

30 black peppercorns

2 tbsp preserved soya bean paste

Frying the chilli paste .........

Stirring the gravy..............

Blended ingredients:

1 packet (200ml) santan

800 g sweet potatoes-steamed

600 g small prawns- shelled

10 to 12 cups water or stock

Seasoning:

2 to 3 tsp salt

2 tsp sugar

2 tsp chicken or beef stock granules

Thickening:

1/2 tbsp rice flour

3 tbsp water

Garnishing ingredients:

4 to 5 hard boiled eggs quartered

3 stalks spring onion- chopped

5 green or red chilli- sliced

10 small limes- halved

300 g bean sprouts- talied and blanched

1 cucumber, shredded

3 pieces deepfried hard beancurd- sliced

prawn crisp- crushed lightly

Prawn crisps batter:

180 g plain flour

200 ml water

1/2 tsp salt

dash of pepper

1/2 tsp chicken granules

50g mashed prawns

1 kg yellow mee- blanched

6 tbsp oil

Method for gravy:

Heat oil in kuali and fry ground ingredients til fragrant and oil seperates. Pour in blended ingredients and bring to a slow boil. Lower heat and simmer for 5 to 10 mins. Add in seasoning and rice flour mixture to thicken the gravy. When it comes to a boil again, turn off heat. Reheat again just before serving.

Frying the prawn crisps.......

Method for Prawns Crisp:

Combine all the ingredients to a smooth paste. Heat oil in kuali til hot. Spoon a tablespoon of batter into hot oil. The batter will gradually spead out into a crispy piece.Fry til golden brown. Drain on absorbent paper and keep in air tight container before serving.

To serve, scard yellow mee and beansprouts. Drain and put on a plate. Add all the garnish ingredients on top and then pour hot soup gravy over .

Muffins in a Jiffy.........

2009-11-16T11:53:00.012+08:00

When you talk of muffins you will think of Kenny Roger's muffins. You can make your own in the comfort of your own kitchen to be share out with friends for tea. Muffins taste so much like a normal butter cake and it does not need much effort to make. With all the ingredients that comes ready mix in many flavors in baking specialist shop you will have muffins on your table in a jiffy.

But let me give some good tips on how to make a soft muffin. Some muffins turn out to be hard and too dry. The reason lies in the skill in mixing the ingredients. To make a light and fluffy muffin you must mix together the dry ingredients like the flour, sugar, baking powder, salt, or dried fruit mixture etc..etc... together first using a wire whisk. In another seperate bowl combine the eggs and milk. Then add in the dry ingredients to the eggs and milk mixture in small portions while stirring using a spatula or electric whisk on the slowest speed until just moistened. Over stirring is a no no as it will harden the mixture. I stir in my melted butter last using the folding method as I consider it too heavy for the wet mixture. Spoon into prepared muffin cups and bake in preheated oven at 200 degrees celcius for 20 minutes.

Here is how my blueberry muffins turns out using ready mix ingredients. All I have to add is eggs, milk and melted butter to the dry ingredients. The ones sis Karen bought for me from Batu Lanchang market taste good and its not too sweet. Will be testing out more flavors. You can also check out Erina's Cooking Island for your baking needs. All ready mix comes with all the dry ingredients of different flavors with us having to add in only eggs, milk and butter ourselves. The amount will be printed on the packaging.

Its a joy to see and smell my muffins rising up in the oven.............

5 minutes in the oven...................

10 minutes in the oven.............

15 minutes in the oven............

After 20 minutes...its ready to be served...............

Singapore Trip.......

2009-11-06T15:32:00.030+08:00

Checking in on arrival @ Changi airport...........

This is the only trip that was not planned at all. After much persuasion from son H, my tickets were only bought at the airport counter less than 24 hours before my departure after a last minute decision to step foot on this shopping paradise since more than a decade ago. I did enjoy my short stay there and only regret I did not plan it earlier or I could have meet up with my Singaporean blogging buddies. Anyway I get to meet up with old friends and my niece Jennifer who is married to a Singaporean.

All we could do during the 3 days is taking a cab to Orchard road shopping paradise and shop til we drop. Window shopping is more likely the word as most of the things are expensive considering the high exchange rate of SGD 2.40 to RM 1.00. We did get to eat some good food. Transportation by cab was expensive but more convenient as we were short of time to travel MRT. What I really like about Singapore is that their toilets are really clean and their traffic is not as heavy as in Malaysia. Their food courts which they called food republic are nicely and neatly presented.

Besides shopping, food is not forgotten and here are some shots of the food we had.........

Our first lunch at DinTai Fung with this delicious sweet sour beancurd seaweed soup. The beancurd cut into strips were really soft that it melts in the mouth and the soup was not sour at all.

Prawn fried rice, nicely done with rich flavor of egg yolk.....

Cha cha mien....hand pulled noodles with pork

Pork tenderloin fried rice...meat is crispy on the outside but super soft and sweet on the inside.....

DTF Siau Loong Pau.....just as nice and even better than dragon i....

Din Tai Fung Siew Mai...............

St Louise pork ribs for meat lover son H.........

Son H trying out more dim sum at Crystal Jade HabourFront Walk in VivoCity. Working in the dim sum kitchen @ Canton i has make him a good judge of the best dim sum.

My one year old Singaporean grandnephew, Jesse........

Shopping in Bugis junction. Across the road is the street market where we can buy souvenir items and cheap goods. Just a whole day over here is not enough as there are so many shopping malls to explore all over the place.

This dancing fountain is a great place to relax........

Singapore's Cab ready to go at your doorsteps.........

Passing by Singapore flyer....do not have time to go for a ride......

Japanese food @ Tampopo Takashimaya before our departure for home.....deep fried wagyu beef with rice and miso soup (Wagyu Katsu set) @ 29.80 sgd.....

My black pig Katsu Don @ 22.50 sgd.......the pork slices were soft and tender as the black pig were specially bred.....

Sakura fried rice @12.80 sgd................

Our complimentary dessert..............

Note that in Singapore, the service charge is 10% and govt tax is 7%.....

More shopping on the way home..........

Charles & Keith handbag for myself..........

Irish Baileys for son R...................

Chocolates and Nougats for the sweet tooth............

Crazy Over Bread.......

2009-10-26T14:56:00.011+08:00

Hot bread just out of oven............

After eating freshly baked bread made by Dr Azlinda at her house last week, I decided to dig out my breadmaker sitting like a white elephant in one of my kitchen cabitnet to make some bread. Its so nice of her to share with me the recipe which consists of healthy ingredients. So I have been baking a few loafs of bread since yesterday. So everybody watch out! Bread for breakfast, lunch and dinner til you drop......

Bread dough rising to twice its size...........

Make this sandwich with homemade chicken burger for son R who is working nightshift......

Here is the recipe for a healthy wholemeal bread:

2 1/2 cups high protein flour

3/4 cups wholemeal flour

1/4 cup multi grain or any nuts or seeds of yr choice

3/4 cup potato flakes

1 1/2 cup water

2 tbsp olive oil

1 -2 tbsp sugar

1 tsp salt

4 tbsp milk powder

2 1/2 tsp dry yeast

Put all ingredients into the breadmaker to knead. It will take 1 hour for the dough to rise. Then bake it til golden brown. (take about 1 hour to bake)

Sis Karen help me buy the ingredients from Baker Paradise @

K.H. Tan (Ah Huat)

Contact no. 012-4310049/ 012-4902477

Store 18, Batu Lanchang Market,

11600 Penang.

Gordon Ramsay's Malaysian Chicken Curry.....

2009-10-21T11:57:00.013+08:00

Wondering how Gordon Ramsay could do justice to our Malaysian curry chicken, I decided to try out his recipe from his book 'Sunday Lunch'. And suprisingly it turn out quite delicious and my sons giving the thumps up for it. It is not too spicy and with the addition of fish sauce and soya sauce it brings out a sweet salty flavor to the curry.

Here is the recipe to share:

Curry Paste:( Ingredients A)

5 cloves garlic - chopped
4-5 red chillies, trimmed and deseeded
3 lemon grass, trimmed, outer leaves removed and thinly sliced
5 cm piece fresh ginger root, peeled and chopped ( I use lengkuas )
4 large shallots. peeled and chopped
1 tsp ground tumeric
2-3 tbsp oil

French beans.............

Curry:

1 kg skinless and boneless chicken thigh- cut into bite size pieces
2 tbsp oil
2 onions peeled and thinly sliced
sea salt and freshly ground pepper
4 kaffir lime leaves
1 cinnamon stick
3 star anise
400 ml coconut milk
100ml chicken stock ( I use water)
1 tsp palm sugar or soft brown sugar
2 tbsp light soya sauce
2 tbsp fish sauce
some green beans or potatoes.

Blend A in a blender to a smooth paste. Heat oil in pan or wok. Tip in the curry paste and stir over medium heat for a few minutes til fragrant. Add onions and cook stirring frequently for 5 mins til soften. Season the chicken with salt and pepper. Add to the pan and stir to coat them with the spice paste. Add the lime leaves, cinnamon stick, star anise, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for 30 to 40 mins til chicken is tender.

I add in the coconut milk last as I do not want the milk to curdle up. No salt is added as the soya and fish sauces gives it the saltiness. I use water instead of stock and put in a tsp of chicken stock granules for flavoring. For a healthier curry I sometimes replace the coconut milk with low fat milk or yorgurt.

Understanding Rheumatoid Arthritis..

2009-10-09T10:54:00.012+08:00

This coming Sunday is World Arthritis Day and I would like to share another post on RA (Rheumatoid Arthritis) to bring awareness to all my readers about one of the most painful auto immune disease you can find on Earth. I think only RA sufferers or their love ones will know how much agony, pain and change of lifestyle we have gone through to understand this disease. For a clearer picture see some of the notes and videos which I enclosed here........

I Still Am- by Great Granny an RA sufferer......

I look at photographs from years ago, and I remember her. I remember her boundless energy and the things she accomplished. She was active and so full of life; mother of two small children, full time and part time secretary, board member, community volunteer, student, writer actress, sister, confidante, friend.

She walked almost everywhere, not because walking was good exercise, but simply because she liked to walk. She’d walk five miles to the rec center, swim for a couple of hours, and walk home again. Or she’d walk 10 miles to the mall and 10 miles home without ever having set foot in a single store.

And as I look at photographs from years ago, I’m saddened. I’m saddened because the woman I see no longer exists. The once slim, athletic body is now a shapeless blob, puffed up by an abundance of steroids. The sturdy legs that carried her on long walks to the rec center or to the mall can barely get her down the stairs. And on some days she literally crawls to the bathroom and prays that the powerful arms that used to propel her through the water at the rec center have enough strength to pull her up off of the floor.

The boundless energy that allowed her to be a mother and work two jobs, volunteer, serve on boards, and take classes has been replaced with a weariness that scarcely allows her to function. Cooking a meal for her family leaves her too exhausted to sit at the table and enjoy the fruits of her labor.

I’m saddened that the smiling, healthy young woman in photographs from years ago is a woman far too old for her age who lives life in four hour increments when she pops pills to ease pain, reduce swelling, minimize bone loss, boost vitamin levels, lower blood pressure, increase thyroid enzymes, alleviate depression, and allow her to sleep.

I’m saddened because when I look in the mirror, I see no remnants of the woman I see in photographs from years ago. I thought I’d be young and agile for much longer than I actually was. I always knew there were two options to life: get old or die. I just didn’t expect to get so old so soon and I didn’t expect to be this ill at this age. And as I look at photographs from years ago, I can’t help but indulge in a moment of self pity. I long to be who I was before pain visited my body and, like an uninvited guest, refuses to leave.

And then, when I stop feeling sorry for myself, I realize that I didn’t lose my self; I merely lost the ability to do certain things. There are still days when I laugh so hard I cry (and almost wet myself). I still write, though not as much or as often as I’d like, but as often as I can. I still act, though no longer on stage before hundreds, but for much smaller audiences every time I pretend not to hurt in order to make others feel more comfortable.

And my heart continues to grow more and more in order to accommodate the infinite love I have for my grand children; a love that multiplies exponentially every day. They may not be able to climb on my back for piggy back rides or on my knee for horsey rides, but they can climb on my lap for the best hugs that I can give. I didn’t know what a great kiss was until I was kissed by my sticky-faced grand child who whispered, loud enough to be heard from across the room, “I love you, grandma.”

I savor the things I’ve learned to do differently. And while I sometimes still mourn the loss of the things I used to do, I remind myself that I still am aware of who I am and where I am. I still am able to function without the use of a wheelchair or an electronic device that speaks for me. I still am able to think for myself and, most of the time, I still am able to tend to my personal needs. I still am loved much more than I ever thought I could be by my family, friends, and a God who has never left or forsaken me.

And as I look at photographs from years ago I am reminded that I am much more than the things I used to do. I still am me. And with the precarious nature of life, I am just grateful that I still am.

Some links here for yr info......

Arthritis Foundation Malaysia
About.Com-arthiritis
www.arthritis.org.

In conjuction with World Arthritis Day, AFM will be organising a talk related to arthritis in Ipoh on 11th Octber 2009. Here is the programme of the forum from RASG chairperson, Ding Mee Hong.

Osteoarthritis -Evidence based Arthritis - Dr. K.L. Loo

Rheumatoid Arthritis & Anti CCP Testing - Dr. SS Yeap

RASG casual gather to reach out again....

Tea and Lunch Provided...

9 am to 1pmTower Regency Hotel Ipoh

11th Oct 2009

Mooncake Jelly- 2009

2009-10-02T10:43:00.018+08:00

Verdict:- My mooncake jelly did not turn out too well this year 'coz of the quality of the agar agar powder used. It is too mushy and soft. I still prefer the Happy Grass brand which I could not find here in Penang. Almost half of it has its skin sticking to the bottom of the mould. Will remember to use a good brand for making the skin next time.

Its been a couple of years I have not been making these little desserts for the mid-autumn festivals due to ill health. But this time I am adamant to make it eventhough I am not feeling very good lately due to my RA. Not to miss another year of sharing my pretty jellies in the form of mooncake or rather to satisfy my cooking instinct I dig out some lotus seeds from my fridge to make some delicious lotus paste for the fillings. It takes some time to cook the paste but worth the effort as I used olive oil and honey to sweeten it for a more healthy paste.

After making the paste, I blended some frozen leftover durians and some mangos to make two kinds of fillings. The past years I make fillings with cream cheese but this time I try using lotus paste which is just as nice. Would love to share with readers my recipe.

Lotus paste:-

200g lotus seed
150g sugar
150ml olive oil
1 tbsp honey
1 tbsp condensed milk
a pinch of salt

Method:

Soak lotus seed for about 30 mins. Then cook in pot of water til soft and tender.(about 30 mins). Strain and leave to cool. Blend it with some water into a smooth paste. Melt half the sugar in a wok or pan to caremelize it til golden brown. Add in blended lotus paste, olive oil and remaining sugar. Stir fry over medium heat til paste is smooth and does not stick to side of pan. ( about 30 min ). Stir in honey and condensed milk and mix well til well blended into paste. Cool and its ready to be used.

Lotus seeds........

Stirring the lotus pastes in wok...........

Durian fillings:-
(A)
120g mashed lotus paste
400ml santan (2 boxes low fat santan)
80ml water
120g blended durian flesh ( I blend it with a little of the santan)
1 tbsp agar agar powder
1/8 tsp salt

(B)
100ml milk
1/8tsp durian essense (optional)
few drops of yellow coloring

Method:

Mix A and bring to boil then add B and mix well. Strain mixture into a square patty tin of 20cm square or round tart moulds if you are using large jelly mooncake moulds.

Cooking durian fillings......

Pour fillings into pan to cool, then cut or mould into desired shape...

For the mango fillings the method and ingredients are the same except use blended mangos instead of durians. For mango add in mango essense.

Using a cookie cutter to cut out the fillings to fit the round mould.

Mooncake jelly in mould........

Mooncake Skin:-

1 tbsp agar agar powder
600ml water
4 pandan leaves, knotted
80g sugar
2 tbsp condensed milk

Mix the above and bring to boil. Add in the color of your choice.

For the method of preparation please refer to my other jelly mooncake posting here and here.

Love it or Hate it Brussel Sprout..

2009-09-17T12:30:00.010+08:00

Brussel sprouts costing more than 7 rm...............

This is the first time I cook brussel sprouts. As I had read about it being so good for our body, I bought one little packet from Tesco eventhough its quite pricey ( the reason for holding back buying it for so long). Hubby who had tasted it during his Uni days in Ireland doesn't want to touch it.

So I google for a recipe online and cook it shredded with some onions and bacon. It has a bittersweet flavor to me and son H suprisingly said its good. Forgot to ask son R's opinion as he dislike cook vege except for salads. So anyone with better ideas how to cook this Asian style?

Shredded brussel sprouts with bacon in wok.....

Catching The Rainbow......

2009-09-15T13:31:00.010+08:00

This is my first time seeing a rainbow since moving to my new place. Could not resist a few shots with my old digital camera. Wish I could have a better camera but still I need lessons on taking a good pic. Here it is in sequence before it disappear into the horizon.........

Satisfying Homecook Food .....

2009-08-30T15:02:00.009+08:00

From foreground: Fishball soup, stirfry choy sum, fruity cashewnut chicken and lastly sambal petai prawns..........

Since moving into my new condo last Sunday, I had very little time to cook some nice dishes for my family. With the addition of my disable stove I had been eating out and bought food for my sons. With all the money spent my children still complain about the outside food. Son H said the meatball spaghetti I bought for him costing more than 13rm after government tax was overcook and the meatballs tasteless.

So today I did my cooking on a portable stove loan to me by the company where I bought my stove which breaks down. Hope they love the food here. Would also love to share the recipe of my fruity tutti cashew nut chicken with my readers and friends.............

Colorful fruity cashewnut chicken............

Ingredients:

2 chicken thighs- deboned and diced

1/2 carrot- diced

1/2 green pepper- diced

1/2 yellow pepper- diced

3 pips garlic - chopped

1.2 cup diced pineapple

1 red chilli - diced

1/2 cup roasted cashew nuts

3 tbsp oil

Marinade:

1 tsp oyster sauce

1 tsp chicken granules

Dash of pepper and sesame oil

1 tsp cornflour

Seasoning:

2 tbsp tomato sauce

2 tbsp plum sauce

1/2 tbsp sugar

5 tbsp water

1/2 tsp cornflour

Dash of pepper and sesame oil

Method:

1. Mix chicken with marinade and season for 10 mins.

2. Heat 1 1/2 tbsp of oil, saute chopped garlic til fragrant, add chicken and stirfry til cooked. Dish up.

3. Add 1 1/2 tbsp oil, stirfry carrot, green pepper til fragrant, pour in seasoning and bring to boil.

4. Add in chicken, pineapple, red chilli and mix well. Lastly mix in cashewnuts. Dish up and serve.

The recipe for my sambal petai prawns can be found here......

An evening @ Ingolf's Kneipe.....

2009-08-18T15:51:00.012+08:00

Ingolf is a German restaurant and bar located in Tanjung Bungah. It is a popular hangout for locals as well as expatriates living around the area. Those who loves meat and sausages like my boys would consider coming back for more of this German cuisine. I am not so much of a drinker or meat lover but just to taste out the food here, I paid a visit here last Friday following son H.

This is the upstairs section as downstairs was full house. We only got to sit on the high chair at the bar upstairs.

From my bar seat I got entertainment from a flat screen television on the wall while waiting for the food.

Spaghetti Olio with salmon and prawns. See the chopped spring onion? Looks a bit Chinese to me.....

This big plate of roasted pork belly is son H's favorite. I just love the thick crispy skin but not the meat.

I ordered this huge portion of beef pie which I could not finish. It is a bit too salty for my taste buds. Maybe next time I will order the German sausages or try out their ice-cream dessert for a change......

Warming Up @ Daorae Korean BBQ........

2009-08-09T14:23:00.023+08:00

It was sister Nancy's birthday last month, and we ladies got an excuse to have a get together to celebrate. And this time we found a place where we have a whole room to ourselves, sitting on the wooden floor, with no chairs to pull in and out, letting our hairs down, having the fun of our lives, forgeting about the world around us, laughing our heads off, and at the same time filling our stomach with as much as we can eat and drink with food of a different kind, that is Korean BBQ. Korean delicacies has found its way to our Malaysian shores by the look of the increasing numbers of Korean restaurant sprouting up here mostly by young Korean entrepreneurs. Besides the BBQ of beef and pork we have a lot of other side dishes like bibimbap, korean vegetable pancake, kim chi soup, noodles, and not to be left out the korean rice wine, Chum churum soju to warm up. Sister Nancy recieved a birthday gift of a bottle of special longevity rice wine from the owner of Korean BBQ. What a nice gesture from the newly open restaurant.

Chum-Churum Soju- Korean rice wine..........

Korean cutlery..........................

Barbeque stove..............

Fresh lettuce for wrapping the slices of BBQ meat........

Side dishes in little plates.............

Kim chi to whet the appetite...............

Seaweed soup....................

Korean pancake with mix vegetables............

A hotpot of Bibimbap..............

Korean glass noodles stirfried with mix vege and pork slices.....

Seafood kim chi soup.......................

Octopus stirfried with veges and spicy sauce...........

Daorae Korean BBQ Restaurant is located @:-

Penang Bayan Point

15-2-G, 15-2-1, 15-2-2, Bayan Point,

Medan Kg. Relau, 11900 Bayan Lepas, Penang.

Penang Queensbay Mall,

lF-17,23,24, 25, 26, Queensbay Mall, 100,

Persiaran Bayan Indah, 11900,

Bayan Lepas, Penang.

Mom's Birthday..........

2009-08-05T13:06:00.009+08:00

Last Sunday was a very special day as mom celebrated her 80th birthday (English calender) with her children, grandchildren, great grandchildren, friends and relatives. Family members gather together to celebrate this happy occasion with food of course. Everyone of us have a good time and cameras went clicking to catch the joyous mood of get together.

Food, Family & Friends.......

2009-07-31T18:20:00.015+08:00

The month of July has come to an end today. Another seven months of 2009 has gone by. All I have is 3 miserable post this month. Its not that I have been down with ill health again. In fact I have been busy eating and celebrating birthdays with family and friends making me short of time to be here.( Looking forward to another one this Sunday). Just 3 months back I was on a liquid diet causing me to lose many kilos with my pants 2 sizes bigger and now I am back to my normal weight after a month of feasting.

Gathering @ Everyday Supreme with cousin Ming & family...................

Eating out @ Seaview Restaurant with Nick & co...........

Celebrating sis Karen's birthday @ Island Red Cafe......

Eating out @ Tua Pek kong................

Rich chocolate brownies cake for sister Karen.............

Seasonal fruits from sister Nancy's orchard..........

Queen of fruits - mangosteen..............

Dukus....................

Peeled rambutans.........

King of fruits - durians............

Deepfried cempedak............

No arms, No legs, No worries- Nick Vujicic.....

2009-07-23T10:31:00.007+08:00

If you think life is hard on you, get some inspiration and motivation by watching this video on a unique young man who was born with no arms and legs. I am deeply touched by his positive outlook on life despite his disabilities.

Seaview Restaurant @ New World Park...

2009-07-16T16:02:00.013+08:00

Last week we had dinner at this restaurant without any sea view as its name stated otherwise to meet up with Nick (our distant relative from Bangkok) and his friends for the first time. The food and service was good. We were lucky enough to try the famous speciality of the restaurant, that is the steamboat " Hu Lo ". A type of fresh water fish which is thinly sliced were dip into a hotpot of savoury fish soup in a steamboat to be eaten with a special dipping sauce. Fresh soft beancurd and some green vegetables were also provided for the steamboat.

The 'Hu Lo' heating up in a portable gas stove...........

Thinly sliced fresh water fish call 'lay hu'......very fresh.

My bowl of sliced fish cooked in steamboat....very delicious.

The special sauce of onions and ginger to be eaten with the fish....

Braised Abalone mushroom with broccoli.........

Huge crispy deepfried springroll with meaty fillings.......

Claypot seafood with big juicy scallops, cuttlefish, and sea cucumber braised in mushroom .........

Delicious brinjals with meat and prawn fillings in a bed of snowy egg whites...............

Braised 3 layered pork to be eaten with deepfried mantou or buns below........

Baby Ian's First Birthday.....

2009-07-09T13:37:00.026+08:00

Little Ian with his mum and dad...............

Ian with his mummy and table full of delicious fare.......

The Mickey Mouse cake...............

Last Sunday, my grandnephew had a grand birthday celebration with lots and lots of food on the table. Food were all prepared and cooked by grandma, aunties and me with the exception of the huge 3 kilos Mickey cake from Jenny's cake shop in Pulau Tikus. Sis Nancy provided fruits like durians, mangosteens, dukus, rambutans from her orchard.

Birthday will not be complete without the red colored hardboil eggs...

Pinkish dragonfruit and fresh lychees..........

The 'ang koo' kuih with green bean paste as fillings......

Fried mee or noodles for longevity..........

A big pot of curry chicken.............

The Chinese red wine noodles or 'ang chiew mee sua'.....

Fried rice......................

Red wine fried chicken........

Crispy fried chicken ............

Belacan fried chicken...................

Hock chiew lobak or meat rolls.............

Maggi goreng..............................

Mah Lai Koh made by sis Nancy..............

Sandwiches prepared by sis Karen..............

Sweet and sour fish minus the sauce which will be pour in when ready to serve...............

Red bean jelly made by me....................

With plenty of durians in my fridge, I made some durian jelly.......

Yummy durians from sis Nancy's orchard........

Chicken a la Carte..........

2009-06-23T18:47:00.004+08:00

Just look at this short film below and see how lucky and blessed we really are.....
Let those who complain about their meals see this. It is a true story still happening somewhere on this earth of ours.

View this movie at cultureunplugged.com

Want Some Loh Mai Kai...?

2009-06-12T19:12:00.009+08:00

Loh Mai Kai is a Cantonese phrase for steamed glutinous rice with chicken. It can be taken anytime of the day as snacks, breakfast, lunch or dinner. There are many ways of making this delicious snack and I make it two days ago by steaming it in a pressure cooker which results in a softer texture of the glutinous rice as well as rich in flavor.

Here is the recipe to share..........

(A)500g white glutinous rice, soaked overnight

(B)100g chicken meat, cubed

5 nos dried chinese mushroom, soaked and cut into four

Seasoning for glutinous rice(A):

1 tbsp oyster sauce

1 tbsp light soya sauce

1 tsp dark soya sauce

2 tbsp sesame oil

2 tbsp shallot oil

1 tsp sugar

1/2 tsp pepper

Seasoning for ingredients (B)

1 tbsp oyster sauce

1 tbsp light soya sauce

1/4 tsp dark soya sauce

1/2 tbsp ginger juice

1/2 tbsp sesame oil

3/4 tsp sugar

1/2 tsp pepper

1 tsp cornflour

Method:

Drain glutinous rice and steamed over rapidly boiling water for 15 minutes. Remove rice from steamer and stir in seasoning A into rice while still hot. Mix well as seen below....

Marinate chicken meat and mushroom with seasoning B for 10 mins. Then place a few pieces of marinated chicken, 2 pieces of mushroom and 3 slices of Chinese sausages on the base of a small stainless steel bowl.

Next top up with seasoned rice. Level up the rice til it cover the bowl by pressing lightly with a spoon or palm.

Steamed over high heat for 20 to 25 mins and if using pressure cooker like I do you can steamed for only 10 to 15 mins. When ready to eat, ease the rice out of bowl.

A Sweet Start To A New Chapter...

2009-06-09T16:11:00.009+08:00

My big pot of bubur cha cha with the colorful cubes....

Finally, I am up on my feet again after months of missing in action over the blogsphere due to my ill health. One health problem comes after another that renders me weak and exhausted making my life miserable. But now I am on my way to recovery and have been eager to pick up the bits and pieces of life which I have been missing. I would like to thank God and my family and friends who have motivated me to stand up again with their love and caring ways.

Due to my disabilities, my boys have been missing out on homecook food too. So with me gaining back my appetite and strength I have started to cook their favorite food. Eldest son R requested for Bubur ChaCha and good old mummy cook a big pot yesterday to satisfy his cravings. What a sweet start to a new chapter of my life after some dark moments which fail to break my spirits. Looking forward to more good things to come my way as well as sharing with my readers..........

For those who are interested in cooking this sweet Malaysian dessert you can look up the recipes in my older posting here and the making of the colorful diamond shaped tapioca cubes here.

Watch Out For Those Onions.....

2009-04-20T13:26:00.004+08:00

I have the habit of putting 1/2 an onion into the fridge for further use when I made some sandwiches. But after reading this forwarded info from a friend I will think twice about it especially if it is to be eaten raw. Here is to spread the news.

"I had the wonderful privilege of touring Mullins Food Products, makers
of mayonnaise. Mullins is huge, and is owned by 11 brothers and
sisters in the Mullins family. My friend, Jeanne, is the CEO.

Questions about food poisoning came up, and I wanted to share what
I learned from a chemist.

The guy who gave us our tour is named Ed. He's one of the brothers.
Ed is a chemistry expert and is involved in developing most of the sauce
formula. He's even developed sauce formula for McDonald's.

Keep in mind that Ed is a food chemistry whiz. During the tour, someone
asked if we really needed to worry about mayonnaise. People are always
worried that mayonnaise will spoil. Ed's answer will surprise you.
Ed said that all commercially-made Mayo is completely safe.

"It doesn't even have to be refrigerated. No harm in refrigerating it,
but it's not really necessary." He explained that the pH in mayonnaise is set
at a point that bacteria could not survive in that environment. He
then talked about the quint essential picnic, with the bowl of potato
salad sitting on the table and how everyone blames the mayonnaise when
someone gets sick.

Ed says that when food poisoning is reported, the first thing the
officials look for is when the 'victim' last ate ONIONS and where
those onions came from (in the potato salad?). Ed says it's not the
mayonnaise (as long as it's not homemade Mayo) that spoils in the
outdoors. It's probably the onions, and if not the onions, it's the
POTATOES.

He explained, onions are a huge magnet for bacteria,
especially uncooked onions. You should never plan to
keep a portion of a sliced onion. He says it's not even safe if you
put it in a zip-lock bag and put it in your refrigerator. It's already
contaminated enough just by being cut open and out for a bit, that it can
be a danger to you (and doubly watch out for those onions you put in
your hotdogs at the baseball park!)

Ed says if you take the leftover onion and cook it like crazy you'll
probably be okay, but if you slice that leftover onion and put
on your sandwich, you're asking for trouble. Both the onions and the moist
potato in a potato salad, will attract and grow bacteria faster than any
commercial mayonnaise will even begin to break down.

So, how's that for news? Take it for what you will. I (the author) am going to
be very careful about my onions from now on. For some reason, I see a
lot of credibility coming from a chemist and a company, that produces
millions of pounds of mayonnaise every year.'

Also, dogs should never eat onions. Their stomachs cannot
metabolise onions. "

Written by Zola Gorgon - author of several cookbooks.. Watch out for those spoiled onions...

Footsteps Walking With Me.......

2009-04-02T15:35:00.011+08:00

In my moments of despair, anxieties, pain, and ill health I find this music so soothing, comforting, and uplifting to the mind and spirit. Would love to share the lyrics and song.....

Lyrics:-

Footsteps walking with me

Footsteps I cannot see

But every move I make

And every step I takeI know they're there with me

They walk with me all the way

Beside me day by day

Through good and bad

Through happy and sad

Those footsteps won't go away

I'll never walk in life alone

There'll always be someone there

I know He won't let me down

He's with me everywhere

The special things in life I've done

Have been through Him and His love

I've been blessed in so many ways

Thanks to the Lord above

Footsteps walking with me

Footsteps I cannot see

But every move I make

And every step I take

I know they're there with me

They walk with me all the way

Beside me day by day

Through good and bad

Through happy and sad

Those footsteps won't go away

I think that my life's been planned

By the one who's guiding me

When I'm led by the hand

Of someone I can't see

I'm not always sure where to go

That's when I follow his lead

I know that the pathway that He shows

Will help me to succeed

Footsteps walking with me (footsteps walking)

Footsteps I cannot see (I cannot see)

But every move I make

And every step I take

I know they're there with me

They walk with me all the way

Beside me day by day (day by day)

Through good and bad

Through happy and sad

Those footsteps won't go away

Through good and bad

Through happy and sad

By my side they will stay.

Song sung by Daniel O'Donnell:-

2009-04-02T15:35:00.001+08:00

Nothing Is Impossible in China.......

2009-03-31T17:03:00.005+08:00

Have a roam through China from these slideshow........

China Interesting Sights Taucong.O.K

View more presentations from lusteven89.

Back 2 Hometown, Back 2 Babyfood..

2009-03-16T23:14:00.008+08:00

My bowl of porridge with some carrots and fried fish.........

I have been missing in action here again for the past few weeks as I am back to my hometown house for some peaceful recovery of my gastro reflux ailment. 'Missing' because my hometown house has no internet connection. Hope I will recover soon enough to be back here in Penang with my boys for some blogging fun.

This recent gastro problem is a very bad experience for me after my RA. All the enjoyment of eating nice food has turn into a nightmare. I have not been eating rice for nearly a month already. All my stomach could hold now are just soft food or you can call it baby food as I only eat a small amount like what a toddler eats. I have to supplement my daily meals with some nutritional milk products and eating 6 to 7 times a day is really getting on my nerves. I will just pray that I will be well enough to eat a normal meal in time to come again and live life to the fullest.

I really miss all my buddies here in the blogsphere and will be sharing my few cents worth of life happenings here when I get my health back.