Stir Fried Pumpkin with Eggs

Never did I know that stir-frying pumpkin can be so scrumptious.  I saved some of the pumpkin fresh from a pumpkin that we carved earlier.  I had pumpkin porridge before and I really liked it as it was sweet and filling.  But I know my girls don't really fancy porridge so I thought I would try something different.

I stir fried zucchini with this recipe and we all loved it, so why not try it with pumpkin.  It was my first time cooking a stir-frying pumpkin and it was so yummy.  The fish sauce gave this dish an extra boost.  If you have extra fresh pumpkin at home, give this dish a try!  I took this picture at night, so it did not look very appetizing, but don't be fooled by it's look, this is a dish I will make again and again.

Braised Chicken with Mui Choy

This was actually a remake of a leftover mui choy (preserved veggie).  My hubby ordered a "mui choy gau yook" from a friend and we finished all the "gau yook" (5 layers pork/ fatty pork) and left with lots of mui choy.  It was too salty and the spices were a bit too strong for my taste.  Our friends suggested me to make soup with the mui choy but I thought I would make a chicken dish with it instead.

All I did is chopped some drumsticks, added in a little oil in a pot and gave the mui choy some quick stirs.  Then, added in the chicken, stir a little.  Added in water to cover half of the chicken and a tablespoon of dark soy sauce and let it simmered in low heat for an hour.  Lastly added in a little sugar.  It turned out to be a delicious chicken dish.  What a great use of the leftover mui choy!

Stir fried Spicy Cabbage

I always stir-fry my green cabbage in a non-spicy way.  Stir-frying it in a spicy way never cross my mind until I saw the Chinese cooking show where the chef cooked it with some dried chili.  It gave me the idea of trying something new.  This is a new dish for me and we liked it!  I will certainly make this version more from now on.

I realized that the green cabbage sold in the Asian market is easier to stir-fry than the green cabbage I bought at the American supermarket.  The one at the American supermarket is tougher and harder even after the longer time I spent stir-frying it.  Definitely prefer the texture of the green cabbage I bought at the Asian market, not to say cheaper too.

Stir Fried Ramen

Need a quick meal and yet wanted it to be balance?  I was left with two pieces of chicken strips and I had to make it into a meal that could feed three.  I bought those Maruchan ramen when it went on sales for 10 cents each for stir-frying.  I did not like the seasoning that came with it so I either made my own soup base or save this for stir-frying.  With the protein and carbohydrate readied, all I needed was some vegetable to make it complete.  Just checked the refrigerator for whatever veggie you have and you can cook up this delicious ramen dish in less than 10 minutes.

I'm sharing this noodle with Presto Pasta Nights, an event created by Ruth from Once Upon a Feast.  This week host is Ruth herself! Check out her delicious round up on Friday Nov, 5th! 

Green Tea Pumpkin Seeds

I always wanted to roast some pumpkin seeds.  My opportunity came when I had a bag of pumpkin seeds given by a library event (pumpkin carving) that we went to.  I loved green tea flavor and so automatically I wanted to try green tea flavored roasted pumpkin seeds.  This is definitely good and make a great snack.  Me and my girls all loved it.

Since this was slow roasted for an hour, we can certainly pop the whole thing in the mouth.  It's totally edible with extra fiber and crunch.  You can taste the green tea and salt.  Of course if you choose to just eat the seed, you can do that too. I did that while watching my korean drama.  LOL!

Soft Pumpkin Cookies

What can represent Fall season more than pumpkin?  I just want to make something with pumpkin this time of the year.  I saw this pumpkin cookies recipe on joyofbaking Website and decided to give it a try.  The reason was simple because I never make it before.  This cookie is just like what it stated, soft and cake like in texture.  I certainly would prefer a more chewy one or crispy one.  I used sugar instead of brown sugar as stated in the original recipe, I wonder perhaps it might caused my cookies to be none chewy.  I also omitted the cream cheese frosting.  Anyway, my girls loved it nonetheless so I was glad.  Evy will bring this as her school snack.

As for me, I would love to play and experiment with this recipe some more, as I wanted a crispy pumpkin cookies instead of soft and cake like.  It's like eating a tiny piece of cake on the next day.