Monday, February 23, 2015

Braised Fish Maw with Dried Scallop and Dried Mushroom

 Braised Fish Maw with
Dried Scallop and Dried Mushroom
Hi, I am back after "MIA" (missing in action) for few 
weeks.  I have infection and inflammation on my
right eye.  Now, I am getting much better compare
to the early stage that I can't even look at bright light.

Firstly, I would like to wish everyone 
Happy Chinese New Year and May this Year
of Goat (Ram) brings you and family with
Good Health, Longevity, Happiness and Prosperity.


 This dish is forever favourite to my family.
I bet it is also your favourite dish.
Chinese family will cook this dish for their reunion
dinner (eve of the Chinese New Year).  Different family has their own
version of this dish.  I have been eating this dish for the past few days
at different places till today.  
Never get bored of it especially when you have piping hot rice in front of you. 
In fact, I cooked this dish today for friends of my husband
visiting us today.  All of them big eater and drinker.
Ok, enough of my blabber....need to blog this recipe asap because
I don't want to strain my eye.



 75g Spring Onion (wash, clean and cut - retain the white part only)
60g Dried Scallop (soak with hot water for 3 minutes and wash)
5 cloves of Garlic (skin and lightly smashed)
20g Ginger (skin and slice)
50g Fish Maw (blanch with hot water and slice)
80g Dried Mushroom (wash and soak with hot water for 2 hours and
retain the mushroom water)

Mushroom Water + Water (to make up to 800 ml)

1 tablespoon Oyster Sauce
1 tablespoon Soya Sauce
1/2 tablespoon Pepper

1 1/2 tablespoons Corn Flour
2 tablespoons Water

2 tablespoons Chinese Cooking Wine



 Ingredients ready to be cooked.



 Heat up 1 1/2 tablespoons Cooking Oil.
Add in Garlic and Ginger and stir for 2 minutes.



 Add in white part of the Spring Onion and stir for
2 minutes.



 Add in Chinese Mushroom and stir for 2 minutes.



 Add in 800 ml of Mushroom Water and Water.



Boil for 15 minutes and reduce the fire to medium
and boil further 15 minutes until the mushroom has soften.



 Add in Fish Maw and boil with high fire for 10 minutes
and reduce the fire to medium and boil for 20 minutes.



When the Fish Maw has soften, turn back the fire to high.



 Add in Dried Scallop and boil for 10 minutes and
turn the fire to medium and boil until the dried scallop
has soften.  In between, please add more water if you noticed 
the sauce getting drier.



 Get ready the seasoning.
Mix the Corn Flour with the Water and stir well (for thickening).

Once the Dried Scallop has soften, add in the seasoning
Chinese Cooking Wine.
Then add in the corn flour to thicken the broth.
Turn off the fire.



I know this dish need time to cook but when you eat
it with piping hot rice, you will know that all the hard work 
is well and definitely worth it.



 I am submitting this dish
"Braised Fish Maw with Dried Scallop and Dried Mushroom"
to the "Cook & Celebrate : CNY 2015" hosting by


I am also submitting this dish to
(Jan/Feb 2015)" hosting by


Saturday, January 24, 2015

Spaghetti with Salmon

Spaghetti with Salmon
Last month, my husband's good friend from Toronto, Canada 
came down to Kuala Lumpur.  Whenever he come down, definitely
he will bring along a lot of goods from Canada.  This trip, 
he brought a few cans of Salmon.  He knows that I love to cook.
So thoughtful of him.

 I found this very interesting and would like to share with you.

My Promise To My Children
For as long as I live I will always be your parents first
and your friend second.  I will stalk you, flip out on you,
lecture you, drive you insane, be your worst nightmare and
hunt you down like a bloodhound when I have to,
because I love you.  When you understand that,
I will know you have become a responsible adult.
You will never find anyone else in your life who loves,
prays, cares and worries about you more than I do.
If you don't mutter under your breath "I hate you"
at least once in your life, I am not doing my job properly.



 Cans of Salmon  :)  from Toronto, Canada.



 500g of Spaghetti (cook in boil salted water until al dente).
Sliced Brown Mushrooms.
2 Cans of Salmon.
Some Extra Virgin Olive Oil.
4 Cloves of Sliced Garlic.
Some Dried Chili Flakes.
Some Spring Onion.



 Heat up 2 Tablespoons of Extra Virgin Olive Oil.
Add in the Sliced Garlic.



 Once slightly brown, add in 1 tablespoon of Dried Chili Flakes
and stir a short while.

Note : Do not too brown the sliced garlic.



 Add Sliced Brown Mushrooms and stir until soften.
Add Salmon and stir for short while.



 Add cooked Spaghetti and stir until combined.



 Add Spring Onion and stir until combined.
Add salt, pepper and taste.
(Next try, will squeeze in some lemon because the salmon
has slight fishy smell.  It is bearable but will be more
flavourful if added some lemon.)



Serve immediately.



I am submitting this post to 


"Littlle Thumbs Up" with this month theme
"Noodles and Pasta"
organised by


Fried Flat Rice Noodle and Yellow Noodle

Fried Flat Rice Noodle and 
Yellow Noodle
 This dish is famous in Penang, Malaysia.
Some call it Kuey, Koay or Kway Teow (Flat Rice Noodle).
I prefer this dish with two type of noodles which is Flat Rice Noodle
and Yellow Noodle without chili in it because I don't want the
chili to overpower the taste of the fried noodles.
I'm not saying that this is the best but it's still
delicious for my family and myself!



 150g Flat Rice Noodle
100g Yellow Noodle
1 teaspoon Thick Dark Soya Sauce
2 cloves of Minced Garlic
1 Egg
6 pieces of Prawns
1/2 tablespoon of Soya Sauce
80g Bean Sprout

Note :  The above ingredients are for one person only.
Do increase the portion if you are cooking for more than one person.
Beside Prawn, you can add Fish Cake, Cockles,
Chinese Lap Cheong (Dried Sausage) or Chives.



 Heat up one tablespoon of cooking oil and add in garlic and prawns.
Stir fry the prawns until slightly pinkish in colour.



 Then quickly add in the two type of noodles.



 Stir fry two minutes.  If you notice the wok is dry, 
add in 1/2 tablespoon of water and stir fry further.



 Add in bean sprout and stir fry further.



 Add in the thick dark soya sauce and soya sauce and stir fry further.



 Make a hole in the middle and break in the egg.



 Break the egg yolk and push all the noddles to cover the egg
and then quickly stir fry further until the egg is cooked.



Picture said a thousand words.
Bon Appetit.
Have a happy weekend.



I am submitting this post to 
"Littlle Thumbs Up" with this month theme
"Noodles and Pasta"
organised by


Saturday, January 10, 2015

Noodle in Dry Sauce (Kong Low)

Noodle in Dry Sauce (Kong Low)
There are all sort of noodles in the market, fresh or dried noodle.
Both also I like to eat, anytime of the day either breakfast,
lunch, dinner or supper.  
If you want to know more about Noodle, pls click here.

This dish is inexpensive and easy to cook.

Some Garlic Oil (click here for the recipe).
Romaine Lettuce.
Soy Sauce and Dark Soy Sauce.
Few pieces of Fish Balls and 1 piece of *Fish Cake.
(*slice the fish cake)
4 pieces of Dried Noodles.



 With pot of boiling water, cook the Romaine Lettuce and set aside.



 With pot of boiling water, cook the Fish Balls and Fish Cake and set aside.



Cooked Fish Balls, Fish Cake and Romaine Lettuce.
Get ready a plate with some Garlic Oil, Soy Sauce and Dark Soy Sauce.



 With pot of boiling water, cook the Dried Noodle until done and 
drain the water using the colander.



 Pour the cooked Dried Noodle into the plate ready with
Garlic Oil, Soy Sauce and Dark Soy Sauce and
mix until well combined.
Add in the cooked Romaine Lettuce, Fish Ball and Fish Cake.
Serve immediately.



Yummy, sure our stomach will be very happy  :)
and won't burn our pocket especially if you have big family.
And moreover, you can have more ingredients.
Lastly, family members can have home cooked food and
quality time together.  Isn't it is wonderful?




I am submitting this post to 
"Littlle Thumbs Up" with this month theme
"Noodles and Pasta"
organised by


Sunday, December 28, 2014

Fruit Cake

Fruit Cake
My dear husband having bad cough. Pity him.
Yesterday, while I was doing the Homemade Hot Chocolate Mix,
he asked "Ain't you are baking fruit cake for friends?"
I replied "No".  I know he is disappointed upon hearing my reply because 
Fruit Cake is his favourite.   I thought this year will give a miss
on baking fruit cake for our friends celebrating Christmas.  At the end,
still has to bake for my dear husband.So this morning, embark my journey
to bake Fruit Cake for him.

This morning, I have goose bump while hearing news that another
plane lost.  This time will be the third tragedy for Malaysia in Year 2014.
Our thoughts and prayers are with the families involved.

This Fruit Cake recipe adapted from Donna Hay, Grandma's Christmas Cake.


Soak 500g of Mixed Fruits with 90ml Brandy (short of Brandy, I used Whisky)
overnight or few hours.



Soaked Mixed Fruits.
110g Brown Sugar.
2 Eggs.
150g Butter.
168g  Flour (shifted) with 1/4 tsp of Bicarbonate Soda.

Note : The above ingredients were halves from the original recipe and
some were not added due to limited ingredients.



Beat Butter and Brown Sugar until light and creamy.



Add the Eggs, one at a time, and beat well after each addition.
While beating, add some Flour if the batter curdle.



Mix the Flour mixture to the soaked Mixed Fruits until
all the Mixed Fruits well coated with Flour.



Add the butter mixture.



And stir until well combined.



Pour into lined round cake tin and baked at 180 Degree Celsius
for 1 1/2 hours.



Allow to cool in the tin.



Dear Husband, this whole cake is not for you only, do remember 
to save some pieces for me and our daughter.  
I better save some also for my mother because she also love Fruit Cake.

Enjoy Eating.



I am submitting this post to
"Cook and Celebrate : Christmas 2014"
organised by



 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg
I am submitting this post to 
"Cook-Your-Book #19"
organised by



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