Fried Cutterfish Balls on a Stick

I made something familiar in the supermarket and pasar malam (night market) back home. Usually sold for $1 each and it comes in fish balls, cutterfish balls and shrimp balls.

This snack is super easy to make. Just buy a package of DoDo cutterfish balls (of course you can choose any variety you like), thaw it until soft and deep-fry it in medium hot oil until golden brown. Skewer them into a satay stick and serve with Thai sweet chilli sauce. Kids friendly as well.

Sisters

Just sharing some pictures of them posing for the camera. How sweet to see them all lovey together. :o)

Update on Edda:

Edda is growing teeth! I can feel and see a tooth at her left middle bottom gum and another one on her right. Two at 6+ months!! Evy didn't grow her first tooth until 9+ months. So, this is early for me.

She started drinking from a sippy cup since 4 months. Never on pacifier and bottle (only on bottle for the week when doc. asked not to breastfeed her because of her jaundice). Good for me because I don't have to hide the pacifier or worry about keeping the bottle from her later on. Oh, I gave her water or sometimes diluted apple juice during or after meals.

I also started her on Gerber fruit puffs. I split it into half and let her self-feed herself on her high chair while I cook. Also to let her practise her pincher grab, thus far not too bad, half went into her mouth and half on the chair. Hahaha...

Sago Pudding

I'm not very good at cooking sago (tapioca pearls). The previous few attempts failed on me. I blame it on the sago itself. The sago I got was the largest size and everytime I boiled it, it just broken apart, not looking like pearls at all. But this time around, I decided to try the mini size sago to use in my Bobochacha and to make sago agar-agar.

The package didn't come with instruction but I remember Peony's make the sago pudding before, so I went to her blog to look up for the way to cook the sago. You can find her method here. As usual, I ended out pouring almost half of the package into my boiling water without knowing it will expand to so much. I intended to use it for my bobochacha but I ended out with so much sago that I used half of it to make this sago pudding. I made gula melaka with coconut syrup to accompany this yummy sago pudding. I used the rich coconut cream and thus my syrup became this milky brown color.



I didn't rinse this under cold running water and thus the pearls kind of stick together. Nevertheless, I can still feel the pearls when I bite into it instead of clump. This dessert is very easy to make and absolutely delicious. Do try it yourself ya! :)

Note: You can now buy Gula Melaka via MyTOA.

Stir-fry Romaine Lettuce

This is what happen when I don't go shopping at Asian grocery store. I just have to buy the veggies at the supermarket that I go every week. I most probably end out with romaine letture, iceberg lettuce, broccoli, green beans, esparagus, collard greens, celery, cabbage, cauliflower or brussel sprouts. All these veggies I called them American veggies. I just couldn't bear to buy the napa cabbage because it is double/triple the price compared to Asian store. So, I usually buy American veggies. After few weeks of these American veggies, I seriously miss the Asian veggies like kailan, choy sum, baby bok choy, potato leaves, kangkong, flower chives, etc.

Anyway, here featuring one of my homecook veggie dishes:

Ingredients:

1 Romaine lettuce heart, washed and cut into 1 inch

1/4 cup dried shrimps, soaked in hot water to soften, drained

2-3 cloves of garlic, chopped

Some water, about 1/2 cup

Oyster Sauce to taste

Oil for stir-frying

Method:

Heat oil in a wok. When heated, add in the dried shrimps, stir-fry until fragrant and add the chopped garlic. Saute for awhile and add in the lettuce. Stir-fry well and add in the water. Add in the oyster sauce and stir to mix well. Dish out and serve hot.

Note:

1. Don't overcook this veggie! It's supposed to be crunchy and remain it's color.

2. Romaine lettuce heart usually sold as three in one ziplock package in the package salad green section.

Char Siew Fried Rice

I made some char siew (BBQ pork) using a pork tenderloin. I used Lilian Wu recipe from the Asian Kitchen cookbook. Not too appertizing looking hor? Taste wise, just okay, not like wow.


I used half of it to make this fried rice. Hmm...can't really see my char siew isn't it? Oh well...and yes, got to have spicy chilli with my fried rice. The other half of the char siew I used to stir-fry green beans, turned out very good but sorry no picture.

Potatoes Chicken

Featuring one of my homecook dishes: My mom used to cook this for me and now I recreate this dish for my family.

Ingredients:

1 big skinless and boneless chicken breast, sliced
2 small potatoes, thinly sliced
Oil for stir-frying

Marinade for the chicken:
Soy sauce, dark soy sauce, garlic powder and cornstarch

Sauce:
Few dashes of soy sauce
1 Tbp. of dark soy sauce
1 tsp. sugar

Method:

1. Marinate the chicken slices with the marinade for at least an hour in the refrigerator.

2. Heat enough oil in a wok to fry the potato slices. When hot, fry the potato slices until cooked through, soften and brown. Dish out and set aside.

3. Use the same frying potatoes oil (if not much left) and stir-fry the chicken slices until cooked, add in the cooked potato slices, mix well. Add in the sauce, give a quick stir and serve hot.