We loved sweet potato leaves and I often buy this so that we have a variety of green vegetables to enjoy. This is a dish similar to what we ordered in Malaysia and I realized that this simple stir-fry can be equally delicious. Something so simple can be so tasty! Stir-fry with sambal belacan is not the only way to enjoy sweet potato leaves, even though this is the most popular method. I noticed that an easy stir-fried with garlic can be equally divine from my recent trip home. Evy especially loved this and said this is her favorite veggie dish. If you haven't tried this method, DO TRY! I'm not kidding you, it's delicious!
My pot of Singapore curry laksa with fried tofu puffs (tau fu pok). The difference between a Singapore laksa and Malaysia laksa is Singapore laksa has dried shrimps in it. Both are coconut based curry made with grinded spices and chillies. If you think I made it from scratch, you are dead wrong. Hahaha... Come on, with the convenient of premix paste available which taste about the same or better than the home cook one, why should I trouble myself? Furthermore, this ready made paste is ready in 5 minutes. This time I used the Dancing Chef's Singapore Curry Laksa paste which is much cheaper than the other brand.
I served mine with fried tofu puffs, fried fish balls, fish balls, tofu fish cakes and bean sprouts. Top it with my homemade chili in oil.
Wow, my chili is so spicy! A yummy bowl of curry laksa is ready for dinner. Of course, you can add shrimps, chicken slices and hard boiled egg if you want to. I would love to share this dish with Presto Pasta Night . Presto Pasta Night was created by Ruth from Once Upon a Feast. This week host is The Food Hunter's Guide to Cuisine. Please hop over on Friday to see the round up.
I have some leftover candy canes that I bought from after-Christmas sales. And then a friend of mine told me that she baked some candy cane cookies during Christmas to give to her friends and it was delicious. So, "Ding Dong", that's it, I can make some cookies with the candy canes that I have. I know chocolate and mint pair well together and I wanted to incorporate the candy cane with the cookies so my experiment began. As you can see, the candy cane melted while baking in the oven, nevertheless it still created a beautiful effect on the cookies.
This recipe produced soft cookies. Since a dark cocoa powder was used, it's slightly bitter with the fragrant of mint, quite refreshing actually. And the melted crushed candy canes gave a little crunch to the soft cookies. This recipe yield about 33 cookies for me. Please stay tuned for my other variation of this cookie, the hard and crunchy type, which I called my dark beauty!
This is my stir-fry two different types of noodles. It happen because I have a little of this noodle and a little of that noodle left, not enough to make a full meal and hence have to marry these two together.
Ingredients:Flat egg noodle (1/3 of packet)
Wontan type egg noodle (1/3 of packet)
Napa cabbage (about 4-5, sliced)
Carrot (1 small, sliced)
Red bell pepper (half, sliced)
Fried fish balls (8, sliced)
Garlic (2 cloves, chopped)
Green onion (2 bunches, chopped)
Crispy fried shallots (1/4 cup)
Sauce:
Oyster sauce (about 3 Tbsp.)
Dark soy sauce (about 1 Tbsp.)
Sesame oil (about 1 tsp.)
Freshly crushed white peppers
Method:
1. Boil a pot of water. When boiling, add in the dried egg noodles and briefly cook it. Drain and set aside.
2. In a wok, heat oil, add garlic, fried fish balls, napa cabbage, carrot and red bell pepper. Stir-fry well and season with a little oyster sauce. Pour into the bowl of waiting noodles.
3. Add sauce in the noodles and stir well to mix. Do a taste test, adjust the taste accordingly. Lastly garnish the top with green onion and crispy fried shallots.I would love to share this dish with Presto Pasta Night . Presto Pasta Night was created by Ruth from Once Upon a Feast. This week host is Noob Cook. Please hop over on Friday to see the round up.
I decided to try stir-fry Asian mustard green/gai choy for dinner. Tips from my readers suggested I stir-fry it with anchovies and season with salt. And since I have some leftover chicken breast I decided to add it in. I really loved it! I couldn't taste the slight bitterness at all. It is slightly crunchy and really good in stir-fry. I am going to use it for more stir-fry from now on. Thank you readers and S for sharing. Now I have an additional vegetable to buy when grocery shopping in the Asian market. ;-) Oh, it is also very good in Hotpot/Steamboat (another recent discovery).
Added sprinkles for the kids.
Can you feel the power of butter cake? We can have chocolate cake, green tea cake, pandan cake, lemon cake, orange cake, etc but deep inside us, we do crave for the simple butter cake. There is an attraction there and I find myself couldn't resist the simple looking plain old butter cake. Often time, I found it calling my name at the bakery section at the supermarket, oh the temptation to resist picking it up. So, instead of buying I would make it at home. Since Valentine's Day is around the corner and I have some heart shape foil holders, so why not? So, I made this heart shape butter cake to wish you all a Happy Valentine's Day!
Oh I over filled the cups and thus the spilling over when baking. :P
