JapChae

This is my version of Jabchai. I didn't know such a noodle existed until I had it in a Korean family house while we were at Memphis. Of course I fell in love with the texture of this noodle since it was so different from what we used to.

So, of course I need to buy and cook it myself. The packet of noodle I bought before came with a recipe so I had been using that for awhile. But the packet now doesn't come with one and thus I have to make it up with what I still remember and what ingredients I have in the fridge.


Closed up

Normally the recipe calls for thinly sliced pork/beef marinated in soy sauce, sesame oil, a little sugar and some cooking wine. The thinly sliced chinese mushroom will be marinated in the same marinade as well. I forgot what veggies are supposed to go with this, but here I used onion, cabbage, carrot and garlic.

As for the sauce of the noodle, it's purely soy sauce, dark soy sauce, salt, sugar and sesame oil.

If you haven't tried this noodle before, you should give it a try! Here's how the noodle looks like. Boiled the noodle until soften, then rinsed with cold water, set aside. Then, mixed the sauce with the cold noodle and top with prefried ingredients. Stir to mix well and lastly added some toasted sesame seeds to toast well.



Enjoy!

Kee Chang

These are store-bought kee chang that I found at the Vietnamese store frozen section. Not sure whether they are out of glutinous rice or they don't sell it because I just couldn't find it. What a disappointment!! :( Guess my plan of making bak chang has to be postponed or cancelled completely. What a bummer! I was so looking forward to eating some bak changs.


I made some Gula Melaka syrup to go with the kee chang. For the syrup, just boiled some coconut milk with the Gula Melaka, then simmered it down to the consistency you like.


It actually has mung bean filling, but I love the taste of Gula Melaka syrup with my kee chang. At least, this will satisfy my craving for chang for a while.


As for the leftover Gula Melaka syrup, I made some green bean soup with it. Just added the syrup in the end and now my green bean soup dessert is flavored with coconut milk and gula Melaka, sweet and fragrant.

Chicken Wings

You can find my recipe here:
http://barbeque.allrecipes.com/az/MalaysianBarbecueChickenWi.asp

I submitted this recipe ages ago. It can be grilled or baked and then broiled in the oven.

I baked the above in convection oven 350'F for 30 mins and then broiled it at 500'F for 5 mins.

To grill, grill in a very small flame until the skin turns ultra crispy, baste with some cooking oil while grilling.

Evy is going to have a ...

Little Mei Mei!!! Guess all of you guessed it wrong. Hehehe...


The three lines signified a girl.


Her cute little face! Can see her eye, nose, mouth and her hand with a little thumb.


Her little feet!

I was hoping for a boy and thought I would be greatly disappointed when I found out it will be a girl. Strangely though I didn't, guess deep down I was thinking girl since I have a few girl names that I really like but none of the boy name that caught my eyes.

She was so cute during the ultrasound. When the tech. trying to measure her head, she did a complete 180' (from facing up to facing down) and the tech. had to look at her spine instead. Everything looks great and she sures is an active one. I could even feel a few punches from her during the ultrasound.

Can't wait to see her sweet face again. Guess we will pay for a 3D ultrasound in 10 weeks so I can see her in my womb again. I can't believe how fast I fell in love with this baby already. :o) It's like love at first sight with this 2nd ultrasound. I didn't with Evy until she was one month old. Strange huh?

What is it going to be?

Huh.... you asked me?


Haha... you tell me!


Look at my funny expression!


See, I'm holding baby ultrasound picture!


Want to see clearer?


The baby is my little ... (stay tuned for result!) *mouth sealed for now*

Just Dinner

Stir-fried Brussel Sprouts in Garlic Sauce



Stir-fried Chicken with Fish Maw and Bamboo Fungus (hmm...can't really see the bamboo fungus in the picture)

I love brussel sprouts, but man this veggie can be so hard to clean. The inside always filled with little insects or it's eggs or soil. I always soak it with salt water first, to make sure all the insects are dead. Then I clean it one by one. Then I cut it into quarter and clean it piece by piece again. Lots of work just to eat this veggie huh?

This is how the bamboo fungus looks like. Please correct me if I have the name wrong. Also, is there any other way to cook this besides in soup and the one I did above?