Wednesday, October 15, 2014

Fried Rice With Pineapple And Pan Seared Fish Fillets

A simple and light meal for both of us.  Simple meal means simple work...not much washing to do ! LOL!  I look forward to simple meal :p  Adding fresh pineapples to the fried rice makes it more appetizing. For extra protein, I pan seared garoupa fillets as a side dish for the fried rice.  Spring onions from my herb garden :) so happy with this one dish meal.  A simple and well balanced meal for a busy person like me :p  I am now busy with the own and the community garden needs lots of attention, thus meal has to be simple yet delicious.  Keeping my fingers crossed that WB will not complain of simple meals.  No meat for this meal hahaha....

Fried Rice With Pineapple And Pan Seared Fish Fillets - WB's Kitchen

4 cups of cooked rice
1 slice of pineapple - cut into cubes
1 egg
1 tsp of sesame oil + 1 tsp of olive oil
2 cloves of garlic - chopped
1 tsp of ground  black pepper
1 tbsp of sliced spring onions
2 tsp of sea salt to taste
red chillies - sliced

pan seared fish fillets
1 tsp of olive oil
1 piece of garoupa fillet - sliced into 1/4 thick fillets
a pinch of sea salt and ground white pepper - marinate the fillets for 20 mins

Pan seared the fillets with olive oil  till light brown on both sides and cooked. Dish up and leave aside.


Heat up sesame /olive oil till hot, add in chopped garlic and saute till fragrant. Add in the cooked rice and stir fry for another 5 mins. Push rice aside and add the egg in the center. When the egg is about to set, push the rice over it and stir fry till the rice is coated with the egg.  Add in the pineapple, salt, ground black pepper and spring onions.  Stir fry till all the ingredients are well combined. Before dishing up, throw in the sliced chillies . Dish up and garnish at the side with the pan seared fish fillets.

Enjoy !

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Fund Raising For 2015

The church is planning for some fund raising project comes 2015.  We will be having food fair and goods sale projects  at least three times a year.  This funds will go the charities which the church is supporting. I think this is a good way to get the neighbourhood around the church area to come and participate in this fund raising programmes.  The Orang Asli children in Cameron Highlands are provided new school uniforms and we have helped to set up their little worship place and we need to provide music stands for their music ministry too.  Our leaders are planning to get one peak music stand for them soon.  These native children are so blessed to have the church support.

They will be performing a Christmas sketch come December and I am sure many will be blessed on that day. I am excited for I love to see these children perform.  So much peace and joy just to see them perform :) 

Monday, October 13, 2014

Oven Fried Wings

Occasionally, I will give WB a treat to fried wings....definitely not KFC style !!! (KFC is his all time favorite though ) So to make him love my kind of fried wings, I will try to make the wings as crispy and tasty as possible and to make them crispy, the trick is to  use potato flour for coating.  I managed to get it crisp and taste was good.  The flour was mixed with mixed herbs, paprika , black pepper, sea salt and a dash of tell me...good anot?  It was packed with flavors and each bite on the crunchy skin...mmm no guilt coz the fat from the skin had dripped onto the bottom of the foil  leaving the skin crispy and crunchy. This is so much healthier than deep fried wings . A keeper for sure .

a mixture of potato flour, paprika, cajun,  mixed herbs, sea salt, black pepper and sea salt

coat the wings with the above flour mixture and leave it to 
rest for 1-2 hours before oven frying them :)

lovely much better than oil frying
this is a healthier version :)

simply love them.....1 for me and 3 for WB 

Oven Fried Wings  -  WB's Kitchen

4 chicken wings 

Coating ingredients - to combine together

1 cup of potato flour
1 tbsp of mixed herbs
1 tsp of paprika
1/2 tsp of cajun
1/2 tsp of black pepper
1 tsp of sea salt


Coat the wings with the above flour mixture. Place coated wings on raise up wire rack with a tray at the bottom lined with aluminium foil ( for drippings of oil ) Leave it to rest for 1 hour or till the flour is absorbed into the wings.  Oven fried the wings in preheated oven 200 deg C for 40 mins or till the wings are evenly browned and crunchy.  

Enjoy !

Saturday, October 11, 2014

Roasted Cauliflower Soup With Cummin

Know why I am super happy these days ? Whoot birthday wishes came true...good health and a Kenwood Immersion Blender !!! Dancing on my trotters...I have been enjoying good health now , a year after my surgery and now back to cooking and baking !  God answered my prayer and I am now back to the old days of cooking , cooking and cooking  :)

And guess what, God even make my wish come true.  A week ago, I received a Kenwood Tri Blade Hand Blender , a birthday gift  that comes early  :) so super duper happy!

I have been wanting to get a  Hand Blender for sometime now and finally it just came in the courier...truly a surprised gift :)  I can blend baby food , soups, sauces, milk shakes and mayonaise and lots more and it came with a chopper attachment for chopping meat , vegetables, herbs, nuts and biscuits, and I discovered it has 10 functions !!! My Jo was thrilled when I told her about how convenient it is to have this blender in the kitchen. She leads a more hectic life than me.  And she wants one in her kitchen too.  Kitchen Appliances  such as this immersion blender is a must have in our modern hectic lifestyle . Save time and energy!   

My first attempt using this hand blender and gosh, the soup turned out creamy and smooth !  Check out the recipe and I am sure you too will want to own this hand blender :)  Ok, ok... I forgot to mention the soup - it is  Roasted Cauliflower Soup With Cummin.  A soup that is packed with flavors...a combinations of spices and herbs make this soup super delicious...and with the use of this immersion blender, the texture of the soup is super creamy and smooth....AWESOME soup !

first , season the cauliflower florets with 
cummin seeds,  curry powder, red pepper flakes, 
seasalt, a dash of black peppera and olive oil
then roast for 25 mins

take out after it brown slightly and aromatic

add the roasted cauliflowers into the broth
and simmer for another 25 mins until the cauliflowers
are tender soft and ready for blending

when the soup has cooled down , saucepan blend the cauliflowers  until 
the soup turns creamy and smooth.
Reheat the soup under low heat....add in the plain yoghurt and stir
till well combined

serve hot and garnish with a sprinkle of paprika 
and a dribble of yoghurt

wow...this soup is delicious ! Slurrp !
I love this Kenwood immersion blender !

Roasted Cauliflower Soup With Cummin  - adapted from here  

1 large head cauliflower (1 1/2 to 2 pounds), halved, cored, and cut into 1 1/2-inch florets
1 heaping teaspoon cumin seeds
1 heaping teaspoon curry powder
4 tablespoons olive oil, divided
salt and crushed red pepper flakes
1 small onion, diced (about 1 cup)
1 clove garlic, minced
3 tablespoons unsalted butter
1 bay leaf  * I used 1 tsp of mixed herbs instead of bay leaf
4 cups chicken broth, vegetable broth, or water
1/4 cup plain yogurt
Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Spread cauliflower florets on a large rimmed baking sheet and sprinkle with cumin seeds and curry powder.  Drizzle with 3 tablespoons olive oil and toss to coat.  Season with a big pinch of salt and crushed red pepper flakes.  Place in the oven and roast until just tender, about 25 minutes.
In a large saucepan over medium heat, warm the last tablespoon of olive oil.  Add the onions and cook, stirring occasionally, until softened and browned, about 5 minutes.  Add the minced garlic and cook for 1 minute more.  Add the roasted cauliflower to the pot along with the butter, bay leaf, and broth (or water). Simmer over medium heat until liquid has reduced some and the cauliflower is very tender, about 15 minutes.  Pick out and discard the bay leaf.
In a blender, carefully puree the soup in two or three batches until very smooth.  Return the soup to the saucepan and stir in the yogurt.
Rewarm over medium heat, adding more water to create a thinner consistency if you’d like.  Season with olive oil, salt, and pepper for serving.
Soup can be stored in an airtight container in the refrigerator for up to 5 days.

Enjoy !

Thursday, October 9, 2014

Simple Egg Omelette Chinese Style

A simple meal  can be a hearty meal...this is one example.... egg omelette chinese WB's favorite. As I mentioned before...homegrown spring onions are in surplus these days, thus it is one the star ingredient for this omelette :) It adds color to the omelette besides its health value.

When I am busy at the community garden and after tedious weeding work  this is what I will whip for dinner :p  and WB is happy with just this , so my problem is solved hehehe but I do cook something nice the next day for him to make up for this simple delicious egg omelette :)

Simple Chinese Style Egg Omelette  - WB's Kitchen


2 eggs - beaten
a dash of ground white pepper
a clove of garlic- chopped
chopped chillies
sliced spring onions
a sprig of coriander leaves
1 med sized red onions - sliced
a pinch of sea salt to taste
1 tsp of vegetable oil and a drop of sesame oil


Beat up two eggs in a bowl, add in pepper and sea salt. Whisk till well blended. Keep aside.

Add the vegetable oil and sesame oil onto a non stick pan, heat till oil is hot, saute, chopped garlic, chillies and onion slices and stir fry till fragrant, dish up and add to the egg mixture.  Add in the spring onions and whisk all the ingredients in the egg mixture till well mixed.  Pour into the non stick pan and lower heat. When the bottom side of the omelette is golden and crispy at the edge, flip over and when it is cooked, dish up and serve hot .


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