Monday, April 24, 2017

Stir Fried Pacific Clams with Asparagus

Stir Fried Pacific Clams with Asparagus
 We just love to eat this dish.  Both of these two ingredients are good combinations.





Ingredients :-
  1. 4 cloves of Garlic (slice thinly).
  2. 1 thump size Ginger (slice thinly).
  3. 1 can of Pacific Clams (wash and drain).
  4. 2 bundle of Asparagus (cut to thump length)
Method :-
  1. Par boil Asparagus to 3/4 cook and drain.
  2. Par boil Pacific Clams to 3/4 cook and drain.
  3. Heat up 2 tbsp of cooking oil and stir fry the garlic and ginger until slightly brown.





  1. Add Pacific Clams and stir fry for 1 minute.
  2. Add Asparagus and stir fry for 1 minute.
  3. Add 1 tbsp of oyster sauce and to taste.



Serve while it is warm.


Friday, April 14, 2017

Miso Soup with Dried Wakame and ToFu

Miso Soup with Dried Wakame and ToFu
My son and daughter asked for this soup.
Bought all the ingredients and made for dinner.
Not even one drop was left behind.
Meaning, they must have missed drinking this soup made by their beloved Mother.



  1. 4 tbsp of Miso Paste (bought the paste which has Dashi in it)
  2. 1 1/2 tbsp of Dried Wakame (matter of preference if you want to wash it or not)
  3. Some chopped Spring Onion (optional)
  4. 170g Silken ToFu
  5. 400ml Water
  6. Some Dried Seaweed (optional)

Method :-
  1. Boil the water with high fire.
  2. Once the water is boiling, reduce the fire the medium and add miso paste and stir until dissolved.
  3. Add the washed dried wakame and stir well until soften.
  4. Add tofu and immediately off the fire.
  5. Set aside or serve immediately.



So easy to make and yummy to drink.


Sunday, April 9, 2017

Potato Curry Puff

Potato Curry Puff
 I am very happy with this Potato Curry Puff.
Even though has a lot of work but I am tremendously satisfied with the outcome.
My family and Mother said it is delicious, like stall bought.
Million THANKS to Jessy Jess from Daily Homecook Meal for the pastry recipe, 
my dear colleagues Azlina for the fillings recipe, Vicky for the curry leaves,
Nonfaiza for the herbs (cinnamon and star anise) which I have forgotten 
to bring back home from office.



    
  1.  4 stalks of Curry Leaves.
  2. 1 pack of Meat Curry Powder (24g)
  3. 2 Potato (used Russet Potato, palm size ...forgotten to weigh it) - Diced to small sizes
  1. 250g Flour
  2. 3 tbsp Vegetable Oil (original recipe Butter)
  3. 1 tsp Salt
  4. Cold Water




  1.  Heat up 3 tbsp of cooking oil, add the diced potato and curry leaves and stir for 3 minutes.
  2. Add curry powder and stir well.
  3. Add some water if it is dry, stir again until cooked. 
  4. Add some salt to taste.
  5. Please add water gradually while cooking.
  6. Cook until the potato has soften and dry. Note : If fillings are wet, will has difficulty folding the pastry.
  7. Set aside.




  1.  Add Flour, Salt and Vegetable Oil into food processor.
  2. Pulse until well combine.
  3. Gradually add cold water. It will become crumble.
  4. And then turn into a ball..
  5. Pour the pastry into a bowl.
  6. Set aside for 30 minutes covered with damped towel.




  1.  Take out some pastry.
  2. Roll out thinly and cut with cutter.
  3. Fill with 1/2 tbsp of the potato filing.
  4. Fold it.
  5. Pleat the side.




  1.  Heat up cooking oil at high fire.
  2. Put in the puff slowly and fried at medium fire.
  3. Once slightly brown, turn the fire to high to force out the oil.
  4. Once cooked, take it out and placed on top of the wire rack as photo above. (My mother told me by doing this method, the puff won't be that oily).
  5. Set aside.



Don't you want to make for your family upon seeing this delicious Potato Curry Puff?

Have a great weekend.


Saturday, April 1, 2017

Banana Chocolate Chips Muffin

Banana Chocolate Chips Muffin
Banana + Chocolate = Seductively yummylicious muffin
If you love the above two ingredients, then this recipe will be yours to bake!
Made this muffin for my daughter to bring to college and she fell in love with it.




  1.  120g Flour
  2. 2 tbsp + 3 tsp Vegetable Oil
  3. 100g Caster Sugar
  4. 2 Bananas (mashed)
  5. 1/4 tsp Cinnamon
  6. 1 Egg
  7. 2/4 tsp Baking Soda
  8. 1/4 tsp Salt
  9. 1 tsp Baking Powder
  10. 2/3 cups Chocolate Chips (I used two different types of chocolate chips. Pls see photo below)





  1.  Add mashed Banana, Caster Sugar, Egg, Vegetable Oil.
  2. Mix well.
  3. Add Flour, Baking Soda, Salt and Baking Powder and mix well. Don't over mix it.
  4. Add Chocolate Chips and mix well. Don't over mix it.





  1.  Scoop the batter into a lined muffin tray.
  2. Fill up 3/4 of the paper muffin liner.
  3. Bake at 180 Degree Celsius for 30 minutes to 40 minutes or skewer came out clean.




Happy Baking and have a wonderful relaxing weekend.



Sunday, March 19, 2017

Steamed Corn

Steamed Corn
My daughter and I love to eat this Steamed Corn.
Both of us never tired of eating it.


Bought from the morning market at RM5.00 for 3 cobs.
Cheap and easy to make compare buying from outlets at shopping malls.



  1. Throw away the husks.
  2. Cut out the corn.
  3. Place the cut corn on a high ream glass plate.
  4. Steam at high fire for 10-15 minutes.
  5. Season with butter and salt.

I love to use the above photo "bamboo steamer". Less water will drip down to the food.




Serve while it is warm.


Tuesday, March 7, 2017

Fried Coconut Prawns

Fried Coconut Prawns
 Do you love to eat coconut?  If you do, then this dish definitely will be in your list of recipes.
Crispy outside and soft inside.  You can pair this dish with your rice or as party snack.





  • 20 pieces medium size Prawns (peeled, deveined and tail intact).
  • 1 cup Dessiccated Coconut
  • 1/3 cup Corn Flour
  • 1 cup Panko
  • 2 Eggs (slight beaten)
  • 1 tsp Pepper
  • 1 tsp Salt
  • Some cooking oil for frying
  1. Mix well the Prawns with Pepper and Salt.
  2. Add Corn flour and mix well.






  1.  Mix well the Desiccated Coconut with Panko.
  2. Dip the Prawn with beaten egg and then the Panko.
  3. Heat up the cooking oil and fry until the Prawns until golden brown.



Serve with Thai Chili Sauce for the Fried Coconut Prawns



Sunday, March 5, 2017

Puteri Ayu

Puteri Ayu
So tempting when saw some homemakers made this Puteri Ayu.
Well, this morning made this for praying to my late father.
My brother's family and my mother said the texture is soft and flavourful
 with coconut and pandan.  I am glad that I made this.

Below is my slight amended recipe.




  1.  1 Egg
  2. 50 g Caster Sugar.
  3. 70 g Self Raising Flour (shifted).
  4. 65ml Coconut Milk blended with 5 pieces of Pandan Leaves (strained).
  5. 40g Fresh Shredded Coconut.
  6. Pinch of Salt.
  7. 1/2 tsp Corn flour



  1. Mix the shredded Coconut with Salt and Corn flour and set aside.
  2. Blend the Coconut Milk with Pandan Leaves (Screwpine Leaves), strained with muslin cloth and set aside.



  1.  Beat Egg with Caster Sugar until thick and fluffy.
  2. Add Coconut Milk and beat for a short while.
  3. Add half of the Self Raising Flour and mix well.
  4. Add the balance of the half Self Raising Flour and mix well.




  1. Oil the moulds with some oil.
  2. Press some shredded Coconut at the bottom of the mould.
  3. Pour the batter into the moulds.
  4. Steam at high fire for 10 minutes or less.  (I did for 13-15 minutes and found the texture bit hard).(When the water is boiling only you place the moulds for steaming).  It is all depends on the fire, size of the mould and quantity of the batter inside the mould.  
  5. Unmould it when it is slightly cold.



Definitely will be making this again to share with my friends.


LinkWithin

Related Posts Plugin for WordPress, Blogger...