Saturday, September 30, 2006

Tonight Dinner

I have been lazy in the cooking department lately. Since I thought I was going to deep-fry the cornish hen and have some zucchini and onion on hand, why not just deep-fry all of them together.

So, tonight dinner was all deep-fried food. I thought it was easy but man...this deep-fried stuff took a long time. I think it took me more than one hour to finish deep-fried everything.


Onion Rings


Tempura Zucchini


Deep-fried 5 spices Cornish Hen

Oh yeah, this was just half of the cornish hen, the other half still in the wok frying. I had to take the picture first because I was afraid my daughter was hungry.

Tuesday, September 26, 2006

Stir-fried Udon Noodle 2



This is the udon noodle stir-fry in dark sauce. I want to recreate hokkein mee but I guess without the lard and crispy pork fat, the flavor is just not there. Furthermore, mine is too dry to be called hokkein mee. It's hard to watch the wok while cooking this because half way through, my daughter did something that called for some spanking action. Thus my sauce evaporated while me running around from one place to another. Oh well, but the result is still delicious though, got a head knock from both hubby and daughter.

Wednesday, September 20, 2006

Easy Stir-Fried Udon

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Another quick and easy dinner!
Stir fry udon noodle in ketchup, sweet chilli sauce and soy sauce. You can add any ingredients you have in the refrigerator.

Friday, September 15, 2006

Microwave Muah Chee



I used to make muah chee using the boiling method. It is also easy to make but not as easy as microwave muah chee. I saw this short-cut method posted at kitchencapers a while back and decided to give this a try.

It is definitely easy but the dough can be very sticky and difficult to handle. Taste good though!

Recipe from Gina at KC:

(A)
250g glutinous rice flour
375ml water
2 Tbp. shallot oil

Mix (A) in a Pyrex bowl and microwave on High for 7 mins. Cut into tiny pieces using a kitchen scissor and drop it into the peanuts and sugar mixture. Coat well and serve immediately.

(B)
250g peanuts, toasted and grind
50g sugar

Mixed (B) together to create peanuts and sugar mixture.

Oops! I think my peanuts is not fine enough, should have processed it more. :P

Sunday, September 10, 2006

LOOK! LOOK!

The baby in my ticker has moved to the last one!! Hahaha.... Finally I'm at the final stage, one month to go, 30 days to go, wow! but hopefully this one will decide to come out early instead of later.

My Ob will start doing internal exam next week and I will know whether I have made any progress or not. Last time, I didn't make any progress at all with Evy but at 37 weeks, I was 2cm dilated and 60% effaced. But then again this didn't really mean anything because I was still 2cm and 80% effaced until my due date, at 40 weeks before I had her. So, we never know, the baby will come out when she pleases.

Getting a bit excited now because she can come as early as in two weeks time (hoping!) or as late as in four weeks time. Not sure who she looks like, can't wait to find out! Also hoping three of us can cope with this new arrival well and the transition into a family of four will be smooth and uneventful.

Saturday, September 09, 2006

Cassava Kuih


Made this cassava kuih (kuih bingka ubi) using adapted Agnes Chang's recipe.




This recipe has the rough texture and thus you can taste the cassava in it. I used the frozen grated cassava easily available in the frozen section at asian grocery stores. I have changed this recipe into cups measurement. 


Wednesday, September 06, 2006

Saturday, September 02, 2006

Seafood Gumbo

I have some brats left from the July 4th BBQ, so I thought I will make gumbo out of it. This is my first time making a gumbo and I used Paula Deen's Savannah Seafood Gumbo recipe. It has good reviews and I have most of the ingredients so I gave this a try.



This is half of Paula Deen recipe since it's only two of us. Still yield 4 servings.

Ingredients:

1/8 cup oil
3 Tbp. all-purpose flour
(A)
1 cup onion, chopped
1/2 cup green bell pepper, chopped (I used red)
1/2 cup celery, diced (I didn't have this)
2 large garlic cloves, minced
(B)
2 cup chicken broth
1/2 Tbp. Chicken base (I used chicken granules)
(C)
1 1/2 cup water
1 bay leaf
3/4 tsp. dried thyme
1/2 tsp. dried basil
1/6 cup dried parsley
1/2 tsp. lemon pepper
1/4 tsp. cayenne pepper
1 tsp. House Seasoning {consisted of 1 cup salt + 1/4 cup black pepper + 1/4 cup garlic powder} ( I just sprinkled some salt, black pepper and garlic powder)
1 Tbp. worcestershire sauce
1/2 can (14.5 ounce) diced tomatoes or 1 cup fresh diced tomatoes
(D)
2 cup sliced Cajun-Style fresh link sausage, cut into 1/2-inch pieces (I used brats)
2 cup cut okra (fresh or frozen)
(E)
1 cup oysters & liquid (I omitted this)
1/4 pound crabmeat (I omitted this)
3/4 pound fresh peeled shrimps
1 1/2 cup bay scallops

File powder (for thickening) (I omitted this)

Method:

1. In a large pot, combine oil and flour. Cook over medium heat stirring constantly until the roux has browned to a light chocolate color.

2. Add (A), saute for 2-3 mins, stirring constantly. Slowly add (B), stirring as you go. Add (C).

3. Add (D). Cover pot and let it simmer for 1-1.5 hour (I simmer for 1 hour, but if it's all seafood, 30-45 mins would do, so that the okra can still be in pieces.), stirring occasionally. Add (E). Simmer for an additional 15 mins. Serve over hot rice.

4. Sprinkle file powder on individual bowl, stir in before serving (Find this unnecessary as it was thick enough).

My Note:

It's actually a very good recipe, quite delicious. But next time I will omit the sausage and add chicken breasts instead. No oyster because hubby won't touch it. Will substitute the House seasoning with Old Bay seasoning. More okra would be nice too, since I love veggie. Definitely would make this again.