Penang Char Kuey Teow

You gals might have think, wait a minute, I don't see any shrimps nor the "si hum" in it right? Hahaha...
Well, it is my version of healthy Penang char kuey teow with boneless and skinless chicken breasts.

This is one of my hubby favorite dishes. He used to fry a killer kuey teow while I seated waiting to be served. See...I have no idea how to fry kuey teow before. He used to order Penang kuey teow from his favorite hawker store while in Malaysia and he learned how to cook it by standing there and watched. Thus, in the first few years while we were married, he was the only one who fried the kuey teow.

I think I started to take over the fried kuey teow last year because I just wanted to show him I could make a really good kuey teow too (I stole his secret while watching him fried the kuey teow a couple of times plus my added years of cooking experience helped). :) Now, I could proudly say I fried a killer kuey teow as well, might even tastes better than his. ;P Because since then, he never wanted to fry any more kuey teow (Men!).

Normally I will fry the kuey toew with shrimps and cut the scallion in 2 inches length unlike the one you see in this picture. But today, I only have some chopped scallions in the refrigerator.

Uh hum...Sorry, the recipe for my fried kuey teow is family secret. However, if you do a search, I'm sure you will find the recipe on the web. :P

Recipe translation from Roman Holiday's blog.

For two:
300g kuey teow

150g bean sprouts

150g shrimps

1/2 chinese sausage, cut

3 eggs

2 green onions, cut

1 Tbsp. chopped garlic

2-3 Tbsp. oil

Chili paste to taste

Sauce:

1/2 Tbsp. soy sauce

1/2 tsp. salt

1/4 tsp. chicken stock granules

Dash of White pepper

Dark soy sauce to suit

Method:
1. Heat the oil, add in garlic, fry til fragrant,add in the chili paste.
2. Add shrimps, fry til cooked. Add in kuey teow, mix well.
3. Add bean sprout, chinese sausages and sauceingredients, fry to mix well.
4. Push kuey teow to the side, add in some oil and the eggs.Fry together with the kuey teow. Lastly add ingreen onion and fry til dry.

Malaysian Style Spring Rolls

This was my easy version which used only a few ingredients. As this was my last minute subtitute for what I had in mind to cook earlier and thus I didn't have time to thaw the ground pork. You could add ground pork and shredded soften chinese mushroom in your filling.

Ingredients:

-1 jicama, julienned
-1 carrot, julienned
-3-4 cloves of garlic, chopped
-1/4 cup of dried shrimps, soften

-Canola oil for stir-frying
-1 tsp. chicken stock granules
-Salt & Sugar to taste
-Sprinkle of white peppers
-A little sesame oil

-Spring Roll wrappers
-Cornstarch glue (2 tsp. cornstarch + 2 tsp. water)
-Oil for deep-frying

Method:

1. Heat up a wok with canola oil. When heated, add in garlic and dried shrimps. Stir-fry until fragrant, then add in jicama and carrots. Stir-fry a little while, add in salt, sugar & chicken granules. Add in a little water. Stir-fry well until jicama soften. Turn off the heat, sprinkle with white peppers and a little sesame oil. Stir well to mix. Dish out to cool in a bowl.

2. When cooled, wrapped the filling in the spring roll wrappers, sealed it with the cornstarch glue. Covered the made one with wet paper towel to prevent them from drying out.

3. When done, deep-fry the spring rolls in hot oil until golden brown and crispy. Drain on paper towel. Serve hot.

Chilli Crabs

Believe it or not, I never had a chilli crabs before until I came to the U.S. Didn't even know this dish is so popular in Singapore until my Singapore friend here cooked and served this dish to us. My hubby fell in love with this dish after he tried it. And I finally cooked it for him on New Year day. :)



I adapted this chilli crabs recipe from Elaine (YongOne from KC). I made mine with frozen crabs and ready-made Vietnamese chilli-garlic paste that easily available in the United States.

HAPPY NEW YEAR!

Dear readers,

Thank you for visiting my humble blog. For those that took the trouble to leave me comments, just want to let you know that it is greatly appreciated. Because I believe together we learn from one another.

I feel that I have to say sorry for some of my home cooking recipes because it didn't come with the exact measurement. Thus, I realized that it might not be suitable for the beginner cooks. Just know that cooking gets better with time and trial and error. So, happy cooking and experimenting!

Hopefully the new year will bring all of us joy and happiness and what our hearts desired.

Happy New Year Everyone! :D

Look who came to visit!

This adorable baby boy is Lily's grandson. He is getting bigger from the last time I saw him. Not sure what was up with my daughter. She just sat on the sofa the whole time the visitors were here, no smile and speechless the whole time. Not sure whether she knows how to play with a baby or not! One thing though, she didn't get jealous when I was carrying him.








Isn't he just adorable?

MeMe - You are What you Eat

I got tagged by Tazz to write this Meme, in which I have to write my top 10 favorite food. Got to say, I'm not someone who likes to do this meme homework. Hahaha... Just not a person who likes any kind of homework, not even in college! Anyway, here it is:

1. Nasi lemak - I just love this fragrant oily rice. The coconut rice mixed with spicy anchovy sambal, a little roasted peanuts, some hard boiled egg and crunchy fresh cucumber, can I say YUM!

2. Chicken - I eat chicken all the times because it's healthy and low fat. Normally I buy skinless and boneless chicken breasts, cut it into strips and use it for my stir-fry.

3. Vegetable - A must have for my daily cooking. I can't do without veggies because it provide us with fiber, antioxidant and all the good stuff that our bodies need. Not to say delicious too!

4. Garlic - Garlic lover here, the more the merrier. Nothing can beat lots of fresh garlic with some chilli padi in light soy sauce as a condiment with rice. I use it in stir-frying my veggies, make garlic oil for noodle soup, fried rice and more.

5. Tofu - I love all kind of tofu. Soft tofu for my mapo tofu, firm tofu to pan-fry, deep-fried tofu (tau kwa) for curry noodle, pork dish, bak kut teh, taufu fah as a dessert, even sweet soy bean milk. What's more is it's good for our bodies!

6. Chinese Herbal Soup - Oh yeah, I love it! I like Tung Kway and ginseng just to list two because I can't named the others (too difficult to remember). I will try my best to cook it at least once a week for my family, normally with chicken drumsticks or pork bones.

7. Fish - Loveee fish. BUT not all kind of fish though. I don't fancy red meat fish at all like salmon and tuna. I know it's good for me, but I just can't stomach the firmer texture of the fish meat. Love fish steamed or deep-fried, yummy. Oh, definitely not raw like in sushi. Hahaha....

8. Crab & Lobster - This I like but we seldom eat it because it's not cheap. We normally eat it for special occasion or once in a while treat. I like lobster in cream sauce and salt & pepper crabs.

9. Mee Siam & Mee Hoon - Grew up loving it and thus I enjoy eating it now. It's quick and easy meal for my lazy weekend or holiday.

10. Steamboat - steamboat is best enjoy with lots of people, mainly your family, relative or friends. It gave me a sense of unity and closeness whenever I had steamboat. I guess partly because my mom always made steamboat on CNY eve, so I associated it with family unity. The piping hot sweet chicken stock with all sort of seafood, meats, veggies, tofu, fish balls, etc...ahhhhh.

Okay, now the fun part of passing this meme over to:

Lily- Wai Sek Hong

Rantings from a Solidary Reverie

My Kitchen- My Laboratory