Curry Tofu meshed

Ingredients

1 case of tofu
1 small carrot - chopped
1 tomato - chopped
1 tsp preserved radish (chai poh)
1 tbsp curry powder
salt
water

Method

1. Heat up wok with oil, stirred in the chopped carrot and tomato for 2 minutes. Fry in the chai poh and stirred for 1 minute.

2. Topped in the tofu and meshed thoroughly. Add in the curry powder, salt to taste and some water. Mixed well.

3. Dish up and serve hot.

(picture not very well taken due to poor lightings)

Herbal Soup

Ingredients

1 packet of Seah's spices Herbal soup (of your choice)
a few dried black fungus - soaked
10 button mushroom - halved
water

Method

1. Soaked the sachet of herbal with about 1 litre of water for at least 30 minutes to 1 hour.

2. Tear the black fungus into florets using fingers. Add in the halved mushrooms and bring to boil.

3. Off fire and allow simmer for another 2 minutes before serving.

Legumes Melange

Ingredients

1/2 cauliflower (fresh or frozen) cut into florets
100 g snow peas - halved
1 carrot - sliced
1 tomato - wedged
a few dried black fungus - soaked
2 tbsp mushroom sauce
water
dash of pepper

Method

1. Heat up a wok with oil, stir in sliced carrot and black fungus florets for 2 minutes.

2. Next add in snow peas and fry for another minute. Finally toss in the cauliflower florets and tomato wedges. Season to taste with some water and mixed well.

3. Cover and off fire. Allow simmer for 2-3 minutes. Dish up and serve hot.

Tortilla Wrap

I was glancing through my friend's blog and i came across this recette. Thot it might be interesting to try it out. Now i can find excuse to be lazy....

Ingredients
(of your choice)

1 packet of Tortilla wrap (6 or 8 wraps)
1 canned cixin vegetarian shrimp paste
1 packet shredded carrot
a handful of bean sprout
1 packet of shredded cheese
a few leaves of lettuce
2 tbsp salad sauce
salt

Method

1. In a salad bowl, sprinkle some salt and add in the salad sauce. Toss it with fork and spoon and mixed the shredded carrot and raw bean sprout. Set aside.

2. On the tortilla, laid 1 piece of lettuce leave and topped with spoonfuls of salad vegetables. Spread cixin veg shrimp paste over and garnish with shredded cheese.

3. Wrap it up like popian leaving one end opened (as shown above). Individually wrap it with transparent film to avoid the wrap from opening. Repeat with the rest till the wraps finished.

4. Before serving, either place it on a hot toaster to bake for 2 minutes or heat up in the micro-waves for 1 minute. Or simply eat it fresh!

Black Pepper Mock

Ingredients

1 canned mock braised duck
1 green pepper
2 tbsp black pepper sauce
1 tbsp dark soya sauce
dash of sesame oil
water

Method

1. Drained the excess gravy from the canned mock. And sliced to smaller pieces. Deseeded green pepper and cut into strips.

2. In a wok, stirred in the sliced mock for 2 minutes. Add in the pepper strips and the rest of the seasonings. Sprinkle with some water if turned up too dry. Mixed well.

3. Off fire and serve immediately.

Putu Bambu - Past vs. Present

To my friends from Malaysia, I have a question for you, putu bambu means bamboo cake...right?

I discovered these treats while visiting the night market in Chow Kit. Funny story, apparently Chow Kit is the redlight district of Kuala Lumpur, but I had no idea. I actually didn’t find this out until the day before my scheduled return to Vietnam. Earlier that day, I took the train to Subang Jaya to buy baking supplies and then waved down a taxi afterwards to take me to the train station to go back to KL. The taxi driver, who at first thought I was a native, but later found out I wasn’t because of my “American” accent; asked where I was staying. I told him Chow Kit, and his reactions were, what? You? I asked him why he’s so surprised. It was then that he told me to be careful as Chow Kit is the hub for drugs, violence, and prostitution. He told me I was very brave. Heheheeh In Chow Kit’s defense, I stayed there for 3 days, walked around its streets at night by myself and never once did I not feel safe.

Back to the main story. I was walking around the night market which is just a few blocks from my hotel. The cakes are so unique I had to stop for a taste even though I already stuffed from eating Satay earlier (more on that later).

The cakes are made from what looks to be coarsely ground rice. Bamboo molds are stuffed half full with the rice. Palm sugar is added and then more rice.

The Cakes are steamed for a few mins.

The finished product is a soft, tender, slightly spongy cake. It’s served with grated coconut, and a spoon full of palm sugar.







It goes to show, sometimes the simplest ingredients can become the tastiest creations. So forget the dough improvers, dough softeners, and sponge gel/stabilizers, stick with tradition!...It's yummy! :p

Eye on Malaysia

Malaysia, Malaysia, Malaysia.....wow, what a country! This year happens to be Malaysia's 50th independence anniversary, and there's so much celebrating on. Eye on Malaysia being a year long party is my first stop while visiting. They have a pretty impressive light show at night...see for yourself.


Not sure what these are called but they're sooo good. Can't resist must have a taste and snap a picture.

My most favorite are the green mangoes and the chayote. The perfect balance of sweet and sour with a crunchy texture. They're perfect to much on while watching the show.

Bittergourd tofu

Ingredients

1 bittergourd
1 carrot
1 case of tofu
1 tbsp mushroom sauce
1 tbsp light soya sauce
dash of pepper
some sesame oil
water

Method

1. Wash and lengthwise the bittergourd, deseeded and sliced slantly. Carrot, skinned and cut into shred.

2. Heat up wok, saute with some ginger shred. Stirred in bittergourd and carrot for 2-3 minutes, adding some water and let simmer for 1 minute.

3. Toppled the tofu to the vegetables and meshed thoroughly. Add in the seasonings and some water, mixed well. Off fire and simmer for another 1 minute.

4. Dish up and serve immediately.

Blanched Haricot vert with mushroom

Ingredients

200 g haricot vert or french bean
300 g fresh brown mushrooms - sliced
1 tbsp mushroom sauce
1 tbsp light soya sauce
water

Method

1. Blanched haricot vert in boiling water. Drained and put on serving plate.

2. Heat up pan with some oil, stir fried sliced mushrooms for 2 minutes. Add in seasonings and little water. Off fire and pour over haricot vert. Serve immediately.

Curry rice sticks

Ingredients
(of your choice)

1 packet of rice sticks - soaked
1 piece of beancurd - diced and deepfried
a few tao pok
konnyaku fishballs
2 tomatoes - cut into wedges
1 carrot - sliced
a few green chillies - deseeded
curry powder
light cream milk
water
salt

Method

1. Put all the ingredients into a pot and bring to boil.

2. In another small pot, bring water to cook. Blanched serving rice sticks and put into a bowl. Ladle curry soup over. Serve hot.

Spinach rice

Ingredients

1 cup of uncooked rice
a handful of spinach
water

Method

1. Wash and prepare rice in the cooker. Rinse spinach and put together into the rice cooker. Switch to on mode. When done, loosen rice with the spatula mixing the cooked spinach.

2. Rice can be served with curry as shown above.


For a change go for this spinach rice or even pumpkin rice instead of the normal white rice.

Baked Spaghetti

Ingredients

some cooked spaghetti
fresh mushroom
shredded cheese
potato puree
salad sauce

Method

1. Put cooked spaghetti on a baking glassware as shown above. Laid some mushroom over it.

2. Prepare some potato puree and mix well with spoonfuls of salad sauce. Pour over the spaghetti. Garnished with shredded cheese.

3. Preheat oven 180 degrees or gas no 7 and put to bake for 40 minutes or till golden brown.

4. Sliced it and serve hot.


This recipe can go with any other dishes, since the spaghetti will turn up to be a bit dry. Have your choice of vegetables or ingredients.

Pumpkin & raisin cake

Ingredients

200 g plain flour
100 g cooked mesh pumpkin
a handful of raisins
2 cups of sweeten plain yoghurt
50 g sugar

Method

1. Mixed and blend all the ingredients together to a smooth texture.

2. Greased a baking tray, preheat oven 180 degrees or gas no. 7.

3. Pour mixture into the greased tray, and put to bake about 40 minutes or till cooked.


(note: the bake cake tasted abit like 'kuey')

Sweet potato dessert

Ingredients

1 sweet orange-flesh potato
a handful of dried longan meat
water
sugar

Method

1. Skinned sweet potato and diced.

2. In a pot of water, put diced sweet potato and dried longan meat and bring to boil.

3. Add in sugar and off fire. Cover and allow simmer about 10 minutes.

4. Serve hot or cold.

Wild mushroom scrambled egg

Ingredients

100 g of wild local mushrooms
2 eggs
preserved radish (chai poh)
light soya sauce (optional)
oil

Method

1. Soaked wild mushrooms with some saline warm water for 10 minutes. Drain and set aside.

2. Heat pan with oil, stir in the wild mushroom and fry for 2 minutes. Add in some preserved radish.

3. Beat up 2 eggs and spread over the mushroom.

4. When done dish up and serve.

Bee hoon soup

Ingredients
(of your choice)

a packet of instant bee hoon
a few konnyaku fish balls
a few button mushroom - halved
stir fried chinese mushroom crisp
vegetarian ikan bilis
some pak choy vegetable
water
1 tsp po luo gu seasoning

Method

1. Remove seasonings in the instant bee hoon packed. Bring a pot of water to boil, add in mushroom and konnyaku fish balls.

2. When water starts to bubble, put in dried bee hoon with po luo gu seasoning. Cook like usual and finally the pak choy vegetables. Off fire and simmer 5 minutes.

3. Transfer to a serving bowl, topped with mushroom crisp and vegetarian ikan bilis.

Stir fried macaroni with Pumpkin

Ingredients

2 cups of macaroni - cooked
1/2 wedge of pumpkin - skinned and cut into cubes
100 g fresh wild local mushroom
a handful of canned mushroom - halved
some chopped celery
2 tbsp mushroom sauce
1 tbsp light soya sauce
water

Method

1. Soaked wild mushroom in some saline warm water for 10 minutes, drain and set aside.

2. Heat a wok, firstly saute the pumpkin cubes to almost cuit. Next stir fry the wild mushroom and and the rest of the ingredients. Last, add in the cooked macaroni and the seasonings. Water may be added if the dish turned up too dry.

4. Blend well and serve.


Autumn is the season where mushroom is at the abundance and with pumpkin around, it really fun making some perfect dishes. Carrot is omitted here and replaced by pumpkin since both have the same colour.

Mi hoon kuey

Ingredients
(of your choice)

1 canned of button mushrooms
vegetarian ikan bilis
3-4 chinese mushroom - soaked
eggs
pak choy
konnyaku fish balls
flour
seasonings
water

Method

1. Halved button mushroom, drain and sliced chinese mushroom - stir fried till slight crisp. Wash and cut pak choy.

2. Mixed about 200 g of plain flour with some water. Knead and add extra flour if the mixture becomes sticky.

3. Bring a pot of water to boil, add in the button mushroom, konnyaku fish balls and cook. When the soup starts to bubble, lower fire slowly knead and drop in the mi hoon kuey (of any shape). Add seasonings and finally put in the pak choy. Cover and simmer for 2 minutes.

4. On a serving bowl, cracked an egg and gently pour in the soup ingredients. Garnished with stir fried chinese mushroom and vegetarian ikan bilis.