Tuesday, May 31, 2011

Crispy Lotus Root With Salted Egg Yolk

I am so happy with the lastest issue of the Flavour Magazine .  Found something interesting and salivating and I just had to try it out and gosh it was GOOD !!!  Salted egg yolk coated on crispy lotus root.... can you imagine how delicious this is....the savoury taste with a crunch.  Imagine this with a glass of cold beer....mmmm yummy yummmy .    Flavours Magazine do give us good recipes and there are lots of bread recipes in this issue - May-June 2011.   Love all the recipes in it.....if you have not got your May-June issue yet, do hop over to your nearest newstand and get one...I am not advertising for FM but sharing with you something good :p

Friday, May 27, 2011

Steamed Mud Crab In Raisin Wine

I love crapping and crabbing....the Piggies love mud crabs cooked the sweet sour style but for me I love them steamed plain and dip them with chilli sauce or my favorite dipping sauce - basil, garlic , shallots and bird eye's chilli with light soy sauce... heaven on a plate !  The natural sweetness of the crab meat plus this wonderful basil dippings ....truly satisfying and all the calories forgotten for a while LOL!  Simply steamed them with some homemade raisin wine and spring onions and you can imagine how good these mud crabs were after the steaming process :)   And the crab juice , after the crabs suana bath , * wink *  infused with raisin wine was indeed lip smacking !  I leave the imagination part to you :p

Wednesday, May 25, 2011

Shredded Sea Cucumber Crab Meat Omelette In Crispy Golden Cup

I try to recreate a dish that I used to eat  at chinese wedding dinners. They named this dish ' Kwai Fa Chi '  using ingredients like crabmeat and sharkfins but I tried to get as close at that but without the sharkfins of course.  The crispy golden cup was an inspiration from the Flavour Magazine , the May-June 2010  issue .

Love this dish  !  when the teeth sinks into the flavorful stir fried shredded sea cucumber and crabmeat with eggs and followed by the crunch sound of the wanton crispy cup....one word - Heavenly !  Read on for the recipe :)

Saturday, May 21, 2011

Vietnamese Spring Roll With A Twist

Flipping through the Flavours Magazine , January- February 2011  issue , I saw this simple and yet delicious Fresh Prawn Spring Roll....and as usual , the itchy hands want to try it out  .  A month ago , Piggy Cuz gave me a packet of rice paper from Vietnam and  I knew I am ready to roll into Spring  ( hehehe though it is summer here all the year through ) .  I gave it a twist though ( I am always in the habit of changing the ingredients  :p  ) I sneaked in this sinful  ingredient into the roll...fresh crab meat  ! And the outcome, a mouthwatering vietnamese spring roll garnished with aromatic toasted sesame seeds !

Wednesday, May 18, 2011

Savory Clams With Basil/ 'Yee Heong' Lala

Saw these big sea clams at the fishmonger when I went fish shopping at the Canning Market.  Needless to say, I could never resist them when they look so succulent and fresh. Bought a kilogram back @RM15 ( pricey but who cares, empty the wallet first and scratch the head later LOL!  We had a day off yesterday for the Buddhists to celebrate Wesak Day , so this Momsie and Wild Boar had a sinful day eating clams and crabs :p   Come join me and have a virtual feasting of this mouth-watering dish - Savory Clams With Basil/'Yee Heong Lala - inspired by Lily of Lily's Wai Sek Hong .

Monday, May 16, 2011

Chicken In Raisin Wine

Talking about wine..I love all kinds of wine..red wine, white wine, chinese rice wine and even raisin wine...yea wine made from yellow raisin !  My colleague Mrs N gave me a 2 litres jar of home brewed raisin wine :)  haha I can drink it neat if I want to, it is sweet and the taste is lovely.  She brewed them herself and I am the lucky one to receive a jar from her. It goes well for this chicken dish .  I am going to learn from her how to make the raisin wine :p

Wednesday, May 11, 2011

Green Chilli Chicken

Saw this recipe on Cheah's blog - No Frills Recipes and truly all the recipes on her blog are no frills recipes :)  This dish reminded me of what my grandma used to cook , of course , hers is much better than mine.  Too bad, I was too young then to learn from her :(   I was inspired by Cheah and her green chilli chicken dish which is too hard to resist thus I have to cook it but I omitted the fermented beanpaste - ' tau cheong ' coz I forgot to replenish the bottle :) I tweaked it with black pepper instead and it tasted just as good. 

Sunday, May 8, 2011

Jalapeno Chicken Patties

A week before Josh came back for the weekend , he told me to prepare more meat stuff for him. He is into muscle building , so more meat for a growing young man. I bought chicken fillets and make patties for him so that he can munch through out the day on this patties :p  A very simple recipe and easy to prepare patties . You can add in any spice ingredients you like...paprika , cajun powder , black pepper or any  mixed herbs for flavor.  But for this particular one, I used mixed herbs and a dash of paprika ....

Tuesday, May 3, 2011

Lemongrass Light Soy Sauce Seafood Stew Nyonya Style

This is my MIL's signature dish recreated by her son , the Wild Boar for our dinner.  WB likes to spring surprises on me..a new streak in him lately... to my delight of course :)  When he is off duty , he will play in the kitchen and spring a new dish on me and help conserve my energy for my baking :p.  He took over the kitchen and rummaged through the freezer and stole all my seafood  to make this wonderful flavorful nyonya dish.   Frankly speaking, I do not know the name of this dish, neither does he !  LOL!

Sunday, May 1, 2011

Stir Fry Green Young Pea Shoots

I love to stir fry these young pea shoots with lots of garlic and sea salt . They are best eaten cooked this way. They contain many essential nutrients, like vitamins and minerals, as well as proteins and fibre. Peas shoots are available in local farmer’s markets and Asian grocers. I bought mine from Tesco and they have fresh stock everyday. Love them for their crispness. One thing to remember, just  stir fry them lightly so that the vitamins, protein and minerals are not lost. 

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