Wednesday, January 30, 2008

More CNY Bakes 2008 (1)

Pandan Kuih Bangkit ~ Decided to add some pandan paste for a change. Don't think it's green enough...haha... Anyway, not very happy with this batch and I think I know why. I used the frozen coconut milk (curdled coconut cream!) instead of opening a new can of coconut milk, didn't think it would make a different but it did (ended out needed more coconut milk). It's not as crispy & light, more towards crunchy and melt in the mouth. Oh well, lesson learned!

Melt-in-the-Mouth Pineapple Tarts ~ Everyone favorite! I stick with the same old pattern because it yield more tarts for me. I didn't use a lot of pineapple filling too, so the sweetness is just "gam gam hor" (just nice).

For my pineapple tart recipe, click here.
For my kuih bangkit recipe, click here.
For my step-by-step-pictures guide, click here.

Monday, January 28, 2008

Green Bean Almond Cookies

My first CNY bakes after much procrastination. I bought a packet of green bean flour thinking of using it to make some cookies for CNY. Did a search on the Internet and found this recipe here. Easy enough for my liking and thus got the recipe printed out to try later. After seeing few of my frequent blogs came out with their CNY bakes, I finally got motivated to start baking. LeeLee (Hugbear) said once my engine starts, I will keep going...hahaha...

This cookie is crunchy and melt in the mouth. It has the green bean fragrant as the almond is used for decoration only. Next time I would probably omit the almond, shape the cookie differently and make it a green bean cookie instead. Evy and Edda both adore this cookies as they couldn't resist themselves to ask for it everyday. Evy prefers it without the almond on top as she would pick it aside.

I sure think I made pretty and yummy CNY cookies, anyone wants to buy from me (provided you are willing to pay $12-$16 per bottle plus shipping)? LOL!

This is the Green Bean Flour that I used. Since many have asked, I posted a picture here for reference.

Friday, January 25, 2008

INA Oriental Seafood Pan Mee

Usually Sat & Sun are my days off from cooking. We combine dining out and Chinese take out for these two days and I just glad that I don't have to think of what to cook. But sometimes in order to save money, I would cook for Sunday dinner. The above is an example of those days. I wanted to try this new product that is offered at INA Oriental Seafood Pan Mee that is flavored with abalone and scallop definitely sounded attractive. So, I grabbed the noodle and told my hubby let's try this noodle tonight. I took out some prawns, assorted fish balls, tofu and baby spinach and I was all set.

This INA pan mee is the thin version as you can see from the picture above and I totally loved it!! I actually much prefer this thinner version than the original wide version. It really smooth to the throat and the soup was tasty too. It came with dried seaweed, dried corns, etc and thus when you eat the noodle, you can taste the flavor of seaweed too.

A cheap dinner for us. If we dine out, it would be $40-$50. Order Chinese take out would be $20. So, this $5 dinner is considered cheap. Satisfying nevertheless.

This is the picture of the noodle which I grabbed from Mytasteofasia website. For those who already ordered from that website, please give this noodle a try next time. For those who are living in the U.S. and misses M'sian food, this website really is a one stop shopping heaven for you, provided you couldn't find these products at your local Asian markets. Please go support my friend R online store, okay? :) As you can see, I love to help my friend promote his online store. :P

Wednesday, January 23, 2008

Vermont Curry (House's Curry Sauce Mix)

The other day I asked my hubby to buy me 2 boxes of Korean instant noodle bowls (12 bowls per box), one shrimp flavor and one Kimchi flavor and you know what he came home with? He came home with 2 boxes of shrimp flavor and 3 boxes of Kimchi flavor and two packets of House sauce mix. That's a lot of noodle bowls I tell you! As for the curry mix, I think he couldn't resist the pretty girl that gave him the sample of the curry and thus bought the sauce mix. He said it's really good so he buy (but who knows! LOL!). He paid $2 each and it's on promotion I think.

This Vermont Curry (it's Japanese curry basically) tasted pretty good and healthier because no coconut milk needed and everything cooked in 30 minutes. For $2 it's actually pretty cheap considering it has two packets inside and one packet alone can serve a big pot of curry.

My lunch today.

Closer look of the curry.

I added mixed vegetable instead of potatoes since we are not really a fan of potato. I really like this House brand and next time would probably seek out other flavor curry to try. Cheap, healthy and so convenient, that's my way of cooking.

Monday, January 21, 2008

Golden Prosperity Soup

This soup has:

Dried bean curd sheet
Dried bamboo Fungus
Dried lily buds
Tang hoon (Bean Thread Vermicelli)
Egg drops

I cooked them in Swanson chicken broth for ease. You can use homemade chicken stock of course.

One bowl of this can serve as lunch already, as it is quite substantial. I love this soup so want to share it with my readers, now you have one new soup to cook for your family. I think this soup is great to serve during Chinese New Year. You can substitute dried bamboo fungus with dried fish maw or simply put both. Hmmm...would be good with crab meats, imitation crab sticks too huh?

Friday, January 18, 2008

Steamed Siew Mai (Pork Dumplings)

Decided to use the leftover filling from the Wontan Rolls with Nori Sheets to make Siew Mai. Serve with my homemade Chili in Oil. Everyone loved it! Guess next time I would have to make more.

Siew Mai is an item commonly served in Dim Sum restaurant. Some more expensive one added one whole shrimp in the siew mai. Homemade siew mai is healthier because the restaurant added lard in the siew mai to make it tastier. Not sure whether they still use lard in preparing their siew mai these days? Because of this we always order the Har Gow (Shrimp dumpling) instead of siew mai.

Wednesday, January 16, 2008

Wontan Rolls with Nori Sheets

I got this inspiration from Tigerfish. She used nori sheet in this recipe and at that time I thought what a great idea. Never realized I can wrap a sheet of nori seaweed in the usual spring roll wrapper, wontan wrapper, egg roll wrapper or like her, beancurd sheet before deep-frying before, what an excellent idea don't you agree? I promised Evy to make her some egg rolls because her daddy was quite reluctant to order it from outside because of the unknown oil used in deep-frying the egg rolls. He is scared of trans fat.

Cut the nori sheet into the appropriate size for the wontan wrapper. Place filling like above and roll it. Seal with water.

How the rolls look like when done. Remember to pinch and seal the edges with water too.

Deep-fry in low-medium heat canola oil until golden brown.

Ready to serve with Thai sweet chili sauce!

Verdict: Absolutely delicious! Love the extra bite the nori sheet provided.

Monday, January 14, 2008

Thai Pineapple Rice

I received a packet of Asian Home Gourmet's Thai Pineapple Rice ready made paste from a friend who returned from Singapore. She gave me a few other ready-made pastes too. Last week the pineapple was on-sales for $1 each, down from the usual $5 and thus I bought three of them. Thinking of just eating it fresh but then I remember I have a packet of pineapple rice paste that I needed to use, and therefore this dish was created.

This pineapple rice is selling for $9.99 at the M'sian restaurant here. Now I can just buy the paste and make it myself for less, the paste is selling for $1.69 in Denver and actually tasted very good. Furthermore, I can serve a family of four.

I wanted to present my pineapple rice in the pineapple shell because it is how it was presented in the restaurant. Little did I know, cutting out the pineapple fresh was not an easy task at all. Now I am wondering whether the restaurant charges more because of this extra work of preparing the pineapple shell for presentation?

Thursday, January 10, 2008

Cornflakes Cookies

I finally test out this cookie by baking a batch since this is one of the cookies I wanted to make for CNY. Glad to say I like it and it's so easy to make too. I used the small cookie scoop to scoop the cookies and hence the even shape. This way I don't even have to dirty my hands.

Wednesday, January 09, 2008

The Spreader of Love Award

I received this award from the lovely Rainbows. This is also my first award on this new year. Thank you Rainbows for passing this award to me. :)

This blog has been awarded The Spreader of Love Award created by The Love Blog, for an outstanding demonstration of blogging love.

Now, I would like to spread the love by forwarding this award to my fellow blogging friends:

V's East Meets West Kitchen
Daphne- More than Words
Big Boys Oven
Daily Affairs
Beachlover's Kitchen
Edith's Precious Moments
Tigerfish - Teczcape

Fellow friends, now it's your turn to spread the love! :)

Monday, January 07, 2008

Good Old Bowl of Chili

I decided to make a pot of Chili today. It's non-traditional but very easy to make. I don't have a specific measurement simply because I hate to take out the spoon to measure everything. I used pork slices instead of ground pork/beef. Again too lazy to ground the pork with my cleaver. Why Chili? Because it's freezing cold over here and I'm dreaming of a bowl of hot Chili!

First, I browned the pork in extra virgin olive oil. Dish out and set aside. Then, I add in one chopped yellow onion and 2 cloves of chopped garlic. Brown those in the E.V. olive oil, when brown, I pour in 28oz. of whole tomatoes with juice (break it out) and 15oz. of red beans in Chili, add in the pork slices and some water. The seasonings I used were garlic powder, onion powder, cumin powder, paprika powder, cayenne powder, oregano, parsley, a little cane sugar, salt & pepper to taste. Covered and let it simmer at low heat for 2 hours. Serve with shredded cheese and rice on the side.

Note: Add 2 cans of red beans in Chili or any beans you fancy if you like lots of beans.

Birthday Month Personality Tag.......

I got another tag from looking at your birth get to know something about yourself..........just like your zodiac is how you do it........


1. Mention the person who tagged you and create a link back to them.
2. Copy-paste the traits for all the twelve months (see below).
3. Pick your month of birth (see below).
4. Highlight the traits that apply to you.
5. Tag 12 people and let them know by visiting their blogs and leaving a comment for them.
6. Let the person who tagged you know when you’ve done it!

I am a August baby...............


JANUARY: Stubborn and hard-hearted. Ambitious and serious. Loves to teach and be taught. Always looking at people’s flaws and weaknesses. Likes to criticize. Hardworking and productive. Smart, neat and organized. Sensitive and has deep thoughts. Knows how to make others happy. Quiet unless excited or tensed. Rather reserved. Highly attentive. Resistant to illnesses but prone to colds. Romantic but has difficulties expressing love. Loves children. Loyal. Has great social abilities yet easily jealous. Very stubborn and money cautious.

FEBRUARY:Abstract thoughts. Loves reality and abstract. Intelligent and clever. Changing personality. Attractive. Sexy. Temperamental. Quiet, shy and humble. Honest and loyal. Determined to reach goals. Loves freedom. Rebellious when restricted. Loves aggressiveness. Too sensitive and easily hurt. Gets angry really easily but does not show it. Dislikes unnecessary things. Loves making friends but rarely shows it. Daring and stubborn. Ambitious. Realizes dreams and hopes. Sharp. Loves entertainment and leisure. Romantic on the inside not outside. Superstitious and ludicrous. Spendthrift. Tries to learn to show emotions.

MARCH: Attractive personality. Sexy. Affectionate. Shy and reserved. Secretive. Naturally honest, generous and sympathetic. Loves peace and serenity. Sensitive to others. Loves to serve others. Easily angered. Trustworthy. Appreciative and returns kindness. Observant and assesses others. Revengeful. Loves to dream and fantasize. Loves traveling. Loves attention. Hasty decisions in choosing partners. Loves home decors. Musically talented. Loves special things. Moody.

APRIL: Active and dynamic. Decisive and hasty but tends to regret. Attractive and affectionate to oneself. Strong mentality. Loves attention. Diplomatic. Consoling, friendly and solves people’s problems. Brave and fearless. Adventurous. Loving and caring. Suave and generous. Emotional. Aggressive. Hasty. Good memory. Moving. Motivates oneself and others. Sickness usually of the head and chest. Sexy in a way that only their lover can see.

MAY: Stubborn and hard-hearted. Strong-willed and highly motivated. Sharp thoughts. Easily angered. Attracts others and loves attention. Deep feelings. Beautiful physically and mentally. Firm Standpoint. Needs no motivation. Easily consoled. Systematic (left brain). Loves to dream. Strong clairvoyance. Understanding. Sickness usually in the ear and neck. Good imagination. Good physical. Weak breathing. Loves literature and the arts. Loves traveling. Dislike being at home. Restless. Not having many children. Hardworking. High spirited. Spendthrift.

JUNE: Thinks far with vision. Easily influenced by kindness. Polite and soft-spoken. Having ideas. Sensitive. Active mind. Hesitating, tends to delay. Choosy and always wants the best. Temperamental. Funny and humorous. Loves to joke. Good debating skills. Talkative. Daydreamer. Friendly. Knows how to make friends. Able to show character. Easily hurt. Prone to getting colds. Loves to dress up. Easily bored. Fussy. Seldom shows emotions. Takes time to recover when hurt. Brand conscious. Executive. Stubborn.

JULY: Fun to be with. Secretive. Difficult to fathom and to be understood. Quiet unless excited or tensed. Takes pride in oneself. Has reputation. Easily consoled. Honest. Concerned about people’s feelings. Tactful. Friendly. Approachable. Emotional temperamental and unpredictable. Moody and easily hurt. Witty and sparkly. Not revengeful. Forgiving but never forgets. Dislikes nonsensical and unnecessary things. Guides others physically and mentally. Sensitive and forms impressions carefully. Caring and loving. Treats others equally. Strong sense of sympathy. Wary and sharp. Judges people through observations. Hardworking. No difficulties in studying. Loves to be alone. Always broods about the past and the old friends. Likes to be quiet. Homely person. Waits for friends. Never looks for friends. Not aggressive unless provoked. Prone to having stomach and dieting problems. Loves to be loved. Easily hurt but takes long to recover.

AUGUST: Loves to joke. Attractive. Suave and caring. Brave and fearless. Firm and has leadership qualities. Knows how to console others. Too generous and egoistic. Takes high pride in oneself. Thirsty for praises. Extraordinary spirit. Easily angered. Angry when provoked. Easily jealous. Observant. Careful and cautious. Thinks quickly. Independent thoughts. Loves to lead and to be led. Loves to dream. Talented in the arts, music and defense. Sensitive but not petty. Poor resistance against illnesses. Learns to relax. Hasty and trusty. Romantic. Loving and caring. Loves to make friends.

SEPTEMBER: Suave and compromising. Careful, cautious and organized. Likes to point out people’s mistakes. Likes to criticize. Stubborn. Quiet but able to talk well. Calm and cool. Kind and sympathetic. Concerned and detailed. Loyal but not always honest. Does work well. Very confident. Sensitive. Good memory. Clever and knowledgeable. Loves to look for information. Must control oneself when criticizing. Able to motivate oneself. Understanding. Fun to be around. Secretive. Loves leisure and traveling. Hardly shows emotions. Tends to bottle up feelings. Very choosy, especially in relationships. Systematic.

OCTOBER: Loves to chat. Loves those who loves them. Loves to take things at the center. Inner and physical beauty. Lies but doesn’t pretend. Gets angry often. Treats friends importantly. Always making friends. Easily hurt but recovers easily. Daydreamer. Opinionated. Does not care of what others think. Emotional. Decisive. Strong clairvoyance. Loves to travel, the arts and literature. Touchy and easily jealous. Concerned. Loves outdoors. Just and fair. Spendthrift. Easily influenced. Easily loses confidence. Loves children.

NOVEMBER: Has a lot of ideas. Difficult to fathom. Thinks forward. Unique and brilliant. Extraordinary ideas. Sharp thinking. Fine and strong clairvoyance. Can become good doctors. Dynamic in personality. Secretive. Inquisitive. Knows how to dig secrets. Always thinking. Less talkative but amiable. Brave and generous. Patient. Stubborn and hard-hearted. If there is a will, there is a way. Determined. Never give up. Hardly becomes angry unless provoked. Loves to be alone. Thinks differently from others. Sharp-minded. Motivates oneself. Does not appreciate praises. High-spirited. Well-built and tough. Deep love and emotions. Romantic. Uncertain in relationships. Homely. Hardworking. High abilities. Trustworthy. Honest and keeps secrets. Not able to control emotions. Unpredictable.

DECEMBER: Loyal and generous. Sexy. Patriotic. Active in games and interactions. Impatient and hasty. Ambitious. Influential in organizations. Fun to be with. Loves to socialize. Loves praises. Loves attention. Loves to be loved. Honest and trustworthy. Not pretending. Short tempered. Changing personality. Not egotistic. Take high pride in oneself. Hates restrictions. Loves to joke. Good sense of humor. Logical.

Don't find this to be accurate in my case, but did it just for fun. Feel free to do this tag if you want, I'm not going to tag anyone. :)

Friday, January 04, 2008

My Yong Tao Foo Sauce

What I did with my leftover fish paste from making the you tiao? Make yong tau foo of course. I only have taufoo poks and red chilies so that would do. But the main purpose of this post is to share with you this yong tau foo sauce. I created this sauce by chance at my friend A's house when she suggested me to make a sauce for her yong tau foo. I have been using Rasa Malaysia soy bean paste sauce all this while but my friend soy bean paste has turned bad so had to throw it away and left me to think of an alternative fast. And thus this sauce was created.

Wednesday, January 02, 2008

Green Tea Milk Loaf

No bread at home but want to eat bread with the pork floss I bought so how? Have to take out my breadmaker and start making bread. Since it's freezing cold over here and I'm too lazy to shape and prove my bread, the easiest way is to let the breadmaker do everything. Yeah, I don't want to wash the extra pan nor turn on my oven!

I decided to play around with the recipe again and turned this milk loaf bread into Green Tea flavor. This is the recipe I used because I'm out of heavy cream and I really like milk loaf. I used 1 whole egg instead of 35g of egg, what am I going to use with the leftover half an egg huh? I also used 2% fresh milk instead of skim. In addition, I also added 1/2 tsp. green tea powder and 1 tsp. bread improver. Set my breadmaker to Basic, Light Crust and 1.5 lb. and have my bread ready in 2.5 hours.

Not bad at all. It's soft and fluffy with green tea flavor. My girls ate half of the bread while it's still warm so only got five pieces left for tomorrow breakfast. By the way, I find cutting the bread is a challenge, when do you supposed to cut the bread, when it's still warm or when it's cool down completely? The bread is so soft so I basically have to squeeze the bread to cut it with my serrated knife when it's still warm (the side crust is still a bit hard so I can grab hold on it). I'm afraid when it's all soft I will have no way to slice it. So, I sliced my bread when it's still warm and put them in an air-tight container. When and how do you normally slice your bread?

Hmmm...should have used the timer so that I can wake up with a fresh loaf of bread huh?