Remember the other day I bought lots of bay scallops and finding way to use them? Since I also bought some imitation crab meats and tofu, I just combined them into my spicy Korean soup. The key ingredient here is Gochujang, Korean red pepper paste. You can easily buy this at any of the Korean grocery store. This paste alone is pretty spicy but I always want an extra kick and added a few dashes of cayenne pepper powder. Guess who besides the parents loved this soup?
My little Edda enjoyed this spicy soup very much. Even me the mother thought this soup was spicy and yet this little fellow finished a bowl and requested for more! I had some leftover for the next day so ladled the rice with this soup and some tofu and crab meat for her and she finished everything in her bowl. WOW right? As for the big sister, she won't even dare to touch the soup!
For recipe, click here. Oh, I also added an egg into the soup this time.
Like many others, I don't really like my pumpkin cake with a lot of spices. But I do like the fragrant of cinnamon powder but not too much. So, I created this recipe to suit my personal taste. This pumpkin cake is moist and soft and totally delicious. My keeper pumpkin cake recipe thus far. Bonus is very easy to make and absolutely divine.
On lazy day, I love to cook easy, throw everything in one pot meal. I love to add a lot of vegetable in my seafood curry because I love veggies. With Claypot curry mix, I don't even have to worry about preparing coconut powder or coconut milk because it has been included in the packet. However, I don't really like this Claypot fish curry mix as compared to it's rendang beef. I preferred Delimas vegetable curry paste better. That's solely my own opinion okay. This big pot lasted us for three meals!
Ingredients:1 packet of Claypot Nyonya Fish Curry Mix (also available at mytasteofasia.com)
3 fish fillets, cut
1 bowl of shrimps
8 fish balls, cut into half
1 bowl of fried beancurds (taufu pok), cut into half
2 carrots, sliced
1 cup of frozen green beans
1/4 of head cabbage, cut Method:In a big pot, add in oil in medium heat, fry the spice mix until fragrant. Add in the recommended coconut milk and all the vegetable. Simmer until the cabbage has soften, add in the seafood and fish balls, simmer for 10 minutes. Serve with white rice.
Want to eat some sushi but too lazy to make your own? Want to save some money instead of going to the restaurant? Well, you can buy this at Cosco for $5.65 each at my area. It is definitely double the amount that we found at other supermarket. Furthermore, it is very fresh. If you look closely at the picture, my hubby already stole a piece of the sushi before I could take a picture. LOL! Beachlover, told you you made me want to eat some sushi the cheap and lazy way. :PInstead of eating out, sometimes we just buy this prepared meal at Cosco, like sushi, pizza or rotisserie chicken. It is way cheaper than dining out in a restaurant these days.
Twin towers
A glimpse of the healthy cookies I submitted for the Home Food and Garden magazine March, 2009 contest. I can't publish the recipe now but will share this wonderful cookies recipe with you all next year. One of my best cookie recipes yet, bonus is very healthy and crispy and delicious! Can't wait to share this recipe with my readers.
I will be off this weekend to spend a night at my friend's house. She organized a little get-together "makan" (eating) session with my fellow friends living up north since we haven't met for quite some time. I was thrilled and really looking forward to meet all my friends again. I baked her some of this cookies to show my gratitude, hope she and her husband like it. (^.^)
The recipe of this cookies is posted here! Enjoy!
I bought some bay scallops when it was on sales for buy one gets one free. I loved to buy it to substitute for chicken breasts. I was thinking hard on how to cook the bay scallops and came out with this dish. The deep-fried tofu was a great addition in this dish as it soaked up the flavor and sauce of green curry and went very well with rice. Now I am curious, how do you normally prepare the bay scallops since it's so small?
