养生海燕窝 (Healthy Sea Bird's Nest)

养生海燕窝 (Healthy Premium Sea Bird's Nest) is a natural seaweed, a red algae and because it resembled coral, it is also called 珊瑚草 (Shanhu Cao).  It is packed with nutritional values as it is a natural alkaline food, rich in minerals, a natural soluble dietary fiber, is a plant collagen, has sea enzymes,etc.  You can read more about the nutritional values here.  The texture is like agar-agar, jelly like, the less water you add, the more jelly like it gets when cold.

A relative introduced this to me when I was in Singapore not long ago.  I really loved the texture of this delicious drink and she gave me a packet for me to make here in the U.S.  Her husband got it in Taiwan, so I am not sure whether I can find this in the U.S. or any where in Malaysia.  You just have to ask around or search online.  If you can find it, make it a regular drink as this drink is great for women, hello collagen, will keep your face looking beautiful and young!  ;)  Not only that, as it is also rich in mineral and a natural alkaline food, any health food in my dictionary is a great food to have in your refrigerator.  I keep this refrigerated, you can also keep it frozen.  Thanks CK and Angie for introducing me to this fantastic drink.  :-*

Raspberries Preserves

My simple homemade refrigerator raspberries preserves.  No pectin required!  I reused the jam jar by washing it in the dish washer.  I have since made variety of preserves using this method and none of the jam had gone bad on me.  It didn't last that long in the refrigerator for me, but at least 6-8 months before I finished all. This preserve is delicious and nothing beat homemade!  Just remember to keep it refrigerated.

Our King Sooper has 6 oz. raspberries on sale for 88 cent each this week, which mean it's time to make raspberries preserves.  Just so happen that I only left with one jar of homemade blueberries preserves, so it comes at the right time.

Stir Fried Shrimps with Green Beans

This is one of our favorite green bean dishes, besides the one that cooked with sambal belacan. Sometimes I cooked it without adding shrimps because it had dried shrimps in it.  But adding shrimps certainly made it more balance.

The trick to cook a crunchy and green color green bean is you need to fry it in oil first.  You can deep-fry it for better result.  But I usually trying to save oil and just stir-fry it in oil instead of deep-fry it.  This dish is very easy to make and I hope you like it as much as us.

Yummy Food at Genting Highland Resort

Steamed Fish, the fish here is very fresh!

四大天王 (Four different kinds of veggies cooked together)

Boneless Fried Chicken in Thai Sauce

Jumbo Soft Shell Crabs

Thai Food in Malaysia

I don't know why but whenever I go back to Malaysia, I want to eat the Pandan chicken at a Thai restaurant.  Perhaps the Thai restaurants in the U.S. do not sell Pandan chicken.  Sure, I can attempt to make it here but I never try that because I can only get the frozen pandan leaves here.  Guess, I am not really craving for it but it is just something that I want to eat whenever I go back.  Do you have something that you must eat when you visit Malaysia?

Steamed whole fish in sourish sauce, what a treat!  Living in Colorado, we are so used to the frozen fillets, we hardly have excess to fresh fish unless we want to pay a lot for it.  So, steamed whole fish or fried whole fish was such a luxury for us.

Thai Pineapple Fried Rice, Kang Kong Belacan, Egg Fu Yong for my girls as they loved fried eggs.  Oh, the water is not free in Malaysia, expect to pay 50 cent or more in any of the restaurant. I have cut sugary soft drink from our diet, and the best healthy drink for us is water. But sometimes, I will let them have fresh fruit juice instead of water. But most restaurants charged ridiculous prices for their drinks, you can actually order a plate of small dish with just few dollars more.

More Malaysian Food

Alkaline Kuih (Tee Ya kuih?).  On this trip back, I wanted to try this kuih because my late grandma always made it during the Chinese New Year.  Hers was yellow in color and she would made a big rectangular size tray and we had it throughout the CNY.  She would also pan-fried it to eat it with soy sauce three-layers pork.  I wasn't too crazy about this back then, but this kuih managed to stick inside my memory and it was something that I wanted to revisit again.  My dad also missed his mom's kuih and would go to eat this occasionally.  I was happy that I got to eat it again but somehow it didn't taste quite the same.

The alkaline kuih was served with this braised three layers pork.

This fried lor bak was delicious!!

Fried broad rice noodle with eggy sauce  (wor tan hor)

Hokkein noodle, just got to have this at least once when we go back.  (sorry the picture turned out a bit blurry)