Chicken with sesame oil and Chinese rice wine

I cooked some chicken with the Chinese rice wine that my aunt made. My aunt's rice wine is really good and the sweetness is just perfect. She told my mum that she will teach me to make the rice wine. Guess I will have to find some time during the school break by the end of this month to learn it from her.

My daugther wants to have rice with the chicken.

But I prefered to have mine with mee suah, just like the rice wine mee suah. And I add in a lot more rice wine in it and it was simply yummy....

Cheesy tomato fried rice

It's yummy.......

The ingredients are:

Rice

Eggs

Sweet corn

Meat

Carrots

Round cabbage

Tomatoes

Onions

Mozzarella cheese

Grilled salmon

Seasoning I use olive oil, pepper powder, light soy sauce, salt and ketchup.

Fried dong fen (cellophane noodles)

I like to cook using simple ingredients from what I can get from my refrigerator. I don't follow a recipe for what I cook and so each time the ingredients and the taste may be differ.

I fried some dong fen (cellophane noodles) today. As usual I use the ingredients I have in my refrigerator.

Some minced meat

Some round cabbages (cut thin strips)

Some carrots (cut thin strips)

Some scallions

Some fried eggs

Some dry shrimp

Some chopped garlic

Some dong fen (soak to soften it first)

For seasoning, I use some light soy sauce, some dark soy sauce, a bit of salt and a bit of pepper powder.

First fried some eggs and cut into small pieces and put aside for later use. Then heat up the wok, pour in some cooking oil and brown the garlic. Put in the carrot, follow by the meat then the dry shrimp. Fried for a while then put in the seasoning - pepper powder, follow by the light soy sauce then the dark soy sauce. After that put in the cellophane noodles and eggs and stir fry till all the cellophane noodles is coated with the soy sauce. Add in some water and fry for a further few minutes till the cellophane noodles absorbed the moisture. Put in the scallions, stir fry one minutes and turn off the fire. The dong fen is ready to be serve.

Mini wholemeal bread

I baked some mini wholemeal bun today. I bought the wholemeal flour from the new bakery supplies shop and it was slightly different from the one I normally use. The one I normally use has more flour in it. Guess I need to add more water when using the flour that I bought from the new shop.

The bread was a little bit hard and look a bit dry too but overall it was still okay.

Simple noodle soup

I have some yellow noodles left so I cooked a big pot of noodles soup tonight. And again the ingredient I use is very simple.

Some round cabbages (cut thin strips like in salad)

Some carrots (cut thin strips)

Some scallions

Some filament sticks

Yellow noodles

Some bean skin (photo shown below, I don't know the exact name of it but it can be found at the stalls that sell yong tau foo items. I bought it from the wet market but I kept it frozen when not in use and it could last more than a week)

As for seasoning I only use a few drops of olive oil, a few drops of sesame oil and a big tablespoon of gochujang. But you can add in more gochujang if you like your soup hot and spicy.

Put the cabbages and carrots into the pot. Add water and a few drop of olive oil. Let it boil until all the vegetables turn soft. Put in the bean skin and the gochujang. Let it boil for a while then put in the noodles, scallions and filament sticks. Let it boil for about 5 minutes and turn off the fire. Put a few drops of sesame oil over it and it is done.

Fried noodles

I fried some noodles for lunch today. I use very simple ingredients.

1 packet of yellow noodles

some sliced meat

some sliced fish cake

a lot of mustard leaves (I like vegetables so I put a lot of it. Use the stem also, don't waste it)

some chopped garlic

Can also add some prawn and squid, but I did not today.

For seasoning just some pepper powder and black soy sauce.

The yellow noodles is already a bit salty by itself so you don't have to add anymore salt to it unless you like salty food.

This is the yellow noodles I use.

The noodles ready to be eaten.

Heat up the wok and pour some oil to brown the chopped garlic. When garlic is slightly brown, put in the meat then follow by the fish cake. Then put the pepper powder follow by the dark soy sauce. Next put in the mustard leaves and the stem follow by the noodles. Add enough water to cover all the noodles and cook over high heat. When the water dried and the noodle is soft, turn off the fire. The noodle is ready to be serve.

Steamed glutinous rice

I always soaked the rice overnight when I am cooking the steamed glutinous rice. It will take shorter time to cook.



The ingredients I use are:
8 pieces of mushroom (soaked in water until it soften then cut strips)
10 pieces of medium size dried oysters
300g pork belly cut into strips
80g dried prawn
some fried shallots
500g glutinous rice (soaked overnight)
For seasoning I use:
dark soy sauce
light soy sauce
sesame oil
chinese wine
oyster sauce
some pepper

Japanese curry

Cooked a big wok of Japanese curry for lunch today. It is too much for just the 2 of us. Only eat about 1/3 for lunch. Guess I will keep 1/3 for dinner and store the other 1/3 in the fridge for other days when I am a bit lazy to cook.



Preparation and cooking is easy.
The ingredient I use are:
1 big potato
1 big carrot
1 big round onion
300g meat
1/2 an apple
1/2 packet of curry sauce mix
a bit of santan

Cut the potato, carrot, onion, meat and apple into bite size.
Boil the carrot, potato and onion in a pot until it is soft.
Heat up the wok with a little bit of cooking oil to brown the meat.
When the meat is brown, pour in the carrot, potato, onion and together with the water.
Cook over medium heat until it boil. Once boiled remove it from the heat. Break the curry sauce mix into pieces and add to the wok.
Cook over low heat until curry thickens. Add in the apples and then the santan.
Bring it to a boil and turn off the fire and it is ready to be serve.

Noodles and soup

My daughter prefer noodles over rice.

And the picture below is one of her favourite noodles.

So whenever I feel a bit lazy, I will just cook some simple soup for her to go with the noodles.

I was a bit lazy today so I cooked her some potatoes and tofu soup with gimchi and gochujang to go with the noodles.

The ingredients for the soup are:

potatoes

carrots

meat

bean sprouts

gimchi

tofu

As for seasoning I use gochujang and sesame oil and that's all.

Cut the potatoes and carrot and cooked them in the water until soft then add in the meat and follow by the bean sprouts. Then add in some gimchi and gochujang. Last add in the tofu and some sesame oil. Let it boil for a while and the soup is ready.

No messing up the kitchen and that is what I love the most.

And the soup tasted great with the noodles.

Pineapple tarts

Went to the bakery supplies store today and saw they have pineapple jam from Thailand. It is the first time I see they sell the pineapple jam from Thailand and since it is only RM7.50 per kg per pack so I bought one pack home to try. I baked some pineapple tarts using the jam since my daughter likes pineapple tarts but the pineapple jam is too sweet to my liking. I have only use half of it and now I am wondering what to do with the rest of the jam.



The recipe for the tarts:
300g superwhite flour
200g margarine
2 egg yolks
1/2 egg yolks
1/2 tbsp pineapple essence
1/2 tsp vanilla essence
500g pineapple jam

I made about 55 tarts out of the above recipe and the cost is about RM8 only.

Fried beehoon

I like cooking and so mum used to let me cook lunch during the weekends back while I was in the lower secondary school. Well, lunch would be something simple like fried beehoon, fried hockkien mee, fried rice or loh mee and goes with either green bean, red bean or the red bean and black glutinous rice dessert.



Fried beehoon is easy and the ingredient I used normally depends on what I have in the fridge and so it varies all the time.
I fried some beehoon today and the ingredient I used are beehoon, prawn, round cabbage,meat and some chopped garlic. For seasoning I use white pepper powder, light soy sauce, dark soy sauce and some salt. Preparation and cooking time is less than 30 minutes.

Banana cake

Yummy banana cake!


My daughter wants a plain one without any nuts whereas my mum likes hers with walnuts and I have added some almond for her too.




You can get 2 loaves out of the following ingredients and the cost is only around RM9.

250g melted butter (use unsalted butter)
3 eggs (grade A)
125g milk
375g mashed banana
150g castor sugar
1g salt
345g superfine flour
6g baking powder
6g sodium bicarbonate

Japanese cheese cake

I baked the Japanese cheese cake for my daughter today.

She is still on orthodontic treatment and her dentist has just changed a new wire and put a rubber chain on her braces yesterday. So she is feeling uncomfortable as it will be a bit painful for a few days each time her dentist change the wire. But I am very proud of her as she does not complain. She only asked me if I could prepared food that is soft for her as her teeth hurt when she bites.

I gave her the cheese cake and she loves it. She said it is much softer than the chiffon cake.

The preparation was not difficult at all. The only problem is the cake sank when it was set aside to cool. I don't know why.

But the cake is really yummy when it is chilled.

The cake inside the oven. Bake in water bath at 230C for 10 mins and 160C for 55 mins.

Just taken out of the oven. Sank a little bit in the centre.

After refrigerated it for 2 hours and ready to be eaten. Really Yummy!

The recipe:

160g cream cheese

40g unsalted butter

60g milk

4 nos. of egg yolk

10g lemon juice

30g superfine flour

30g corn flour

4 nos. of egg whites

75g castor sugar

2g salt

1. Beat the egg yolks together with the lemon juice with hand whisk.

2. Cream the cream cheese together with the butter until well mix then add in the milk and continue to cream until well mix. Double boil it and blend until smooth then add it into the egg yolks mixture and mix well.

3. Add in sieved superfine flour and corn flour and mix to become a smooth batter.

4. Add salt to egg whites and beat till foamy. Add in castor sugar and continue beating until soft peaks is form.

5. Add egg white mixture into the batter, fold in gently.

6. Grease and line bottom of a 9" tin and pour the batter in.

7. Bake at 230C for 10~13 mins then 160C for 50~60 minutes.

8. When it is cooked, remove it from oven and set aside to cool. Refrigerate it for 2 to 3 hours, remove from cake tin and ready to be serve.

Durian cake

Bought some local D24 durians from the market last Friday. The lady who sold the durians own the durian orchard herself and the price sold was quiet reasonable. The durians tasted bittersweet and it was really good.

I have tried durian pancake at midvalley before and I love it but I have never had durian cake before so I thought I will try to bake one myself. I don't have a recipe for it and was too lazy to search the web for it so I thought I will just use the recipe of the banana cake and instead of using the banana I will use the durian and see if it will work.

I baked the cake in the loaf tin and the balance of the batter I baked some cupcakes. Well, the cake turned out nicely but the taste was kind of funny. I am not sure how to describe the taste exactly but the taste of the durian was just too strong.