Monday, February 27, 2017

Pan Fried Turmeric Chicken With Curry Leaves

With so much homegrown turmeric from my lil space, I used them all in my cooking ..Nyonya Acar, Pan Fried Chicken and the rest, I made ground paste for Assam curry etc which can be kept in the freezer for months before the next batch of turmeric is ready for harvest :)  It takes 9 months before I can harvest the next load, well , nothing comes easy but worth the waiting though. This dish is so simple and yet so flavorful.  I added homegrown curry leaves for extra oomph . Hubby Wild Boar loves this dish and I can cook this often for him if I am too lazy to try out new recipe. He doesn't mind eating tumeric fried stuff which makes homecooking so much easier at times :p  I prefers pounding the turmeric and spices using my inherited mortar and pestle from my dearest Mom than using a blender.  Nothing beats convention methods when it comes to cooking.  No short cuts if you want your food to taste really good.

 pound the turmeric, black pepper and shallots together 
for better taste

 marinade the chicken pieces overnight
or for at least 2 hours for a really good marinated flavor
add cornflour to the marinated pieces 5 mins
before pan frying for extra crispness

pan fried till cooked and crisps at edges
add then curry leaves 5 mins before dishing up

Pan Fried Turmeric Chicken With Curry Leaves
(for 2 persons)

1/2 chicken with or without skin - cut into pieces and drain off excess water

marinade paste - pound together the marinade ingredients

a few pieces of fresh turmeric - scrap off skin and sliced
1 tsp of black peppercorn
3 shallots- sliced

a tsp of salt and sugar to taste
1 tbsp of cornflour
a sprig of curry leaves - wash and drain dry


1.Cut the 1/2 chicken into pieces , drain off excess water before adding marinade paste, salt and sugar

2. Marinate the chicken overnight or at least 2 hours before pan frying. Add corn flour 5 minutes before frying.

3. Heat up  a non stick deep pan , add a tbsp of rice bran oil and pan fried till chicken pieces are crispy at the edges and cooked through.  Add curry leaves , 5 minutes before dishing up for extra oomph.

4. Dish up and serve with rice.


Friday, February 24, 2017

Stir Fry Kailan With Roast Pork Belly

  Homegrown Kailan!!!! I am amazed at myself when I managed to successfully grow some kailan in container .Was actually trying my hands at growing some organic stuff and it turned out great.  Successful with my first batch of homegrown planting :)  So proud , and of course, I stir fried them with roast pork belly.  So sweet and crunchy. Even Wild Boar is pleased with my lil' space of edibles.  Anyway, a simple stir fry and we both enjoyed the dish very much.  From now on, I will grow more edibles.  A joy indeed to be able to harvest one's hardwork :)

 kailan can be cooked in many ways, I prefer this version of stir fry
and another delicious dish is to braise  with  yam

 a little gravy under the stir fry of  kailan :)
 so as not to spoil my picture perfect :p

 love the natural sweetness and the crunchy stem and leaves
 perfect for stir fry with pork belly :)

Stir Fry Kailan With Roast Pork
 ( serve 2 persons )


a small bunch of kailan -  soak, wash and cut into 1" inch length ,drain off excess water
3 cloves of garlic - chopped coarsely
2 slices of ginger
1/2 tbsp of rice bran oil
some roast pork belly

thickening - mix all ingredients till well combined
3-4 tbsp of water * more if you want more gravy
1/4 tsp of corn flour
1 tsp of chinese cooking wine

 salt and white pepper to taste


Heat oil in the wok till smoking, add in garlic and ginger slices and stir fry till fragrant. Add in the roast pork belly and continue to stir fry for a minute.  Add in the cut kailan and stir fry till cooked. Add in the thickening and salt and continue to stir fry till well combined. Before dishing up, add a dash of white pepper.  Serve hot with rice.


Love This Sexy A-Line Half Sleeve Gown

Sometimes I wish I am bit taller than my present height. I love to wear gown for formal functions and seeing this sexy A-Line half sleeve gown, I wish I am taller because I want to look , if not beautiful, let me be elegant at least :p Anyway , I was shopping online for some new clothes for a blogger meet up and chanced upon this sexy gown from cheap formal dresses Australia and formal dresses online sale and I just fell in love with the cutting. So awesomely elegant and chic..that is what hubby would love to see me in :) And that makes me wish and go on wishing I am taller than what I am now.

Upon further checking out the website , I find that they have many beautiful gowns and dresses that impresses me and I will have a hard time choosing but I still love this sexy A-Line half sleeve gown. Perfect for my age and I am sure it will be a good buy as it is on sale now. I will have to ask my tailor whether she will amend the dress to slightly shorter to suit my height, then I am sure I will purchase it for my dinner function . Check out the website if you too are looking for cheap formal dresses .

This is indeed my dream beautiful !

Sexy A-Line Half Sleeve Appliques Black Lace Open Back Evening Dress

Wednesday, February 22, 2017

Stir Fry And Lightly Braised Bitter Melon

This is my all time favourite veggie dish.  After having a really scrumptious artery clogging hotpot last night, I cooked something light and appetizing for our  lunch today.  A simple stir fry and lightly braised bitter melon with some left over meat slices from last night.  Hubby loves this dish too. You can eat this with plain porridge and I did that. Cooked a pot of watery porridge and ate this aromatic dish.  Aromatic because of the fermented black beans sauted together with chopped chilli and garlic.  The scent and taste of this simple dish is so good that one dish is enough for the both of us :)

Stir Fry And Lightly Braised Bitter Melon

1 medium size bitter melon - slice into 1/4 inch thick
meat slices - I used left over meat from yesterday hotpot

1 tbsp of fermented black beans - wash and drain dry
3 cloves of garlic - chopped fine
2 bird's eye chilli - chopped fine
1.5 tbsp of rice bran oil
1/2 cup water
salt to taste


Heat up wok, add in 1.5 tbsp of rice bran oil. Once the oil is heated up, lower heat and saute garlic, fermented black beans and chilli till fragrant.  Add in the meat slices and stir fry till cooked .Add in the bitter melon slices and stir fry for 5 mins. Add in water and cover with lid and lightly braised for another 10 mins until the bitter melon is cooked. Add salt to taste. If you like to have more gravy, make half a cup of thickening to the bitter melon . Once it thickens, dish up and serve with rice or porridge.


Homemade Pumpkin Noodles

Those days when I was crazy over buying cookbooks, you will always find me in Popular or MPH or even Big Bad Wolf Sales in KL/Ipoh which I seldom miss and will cart home cookbooks which I don't even try out the recipe.  Thus, all those I bought are now sitting on my book racks for display only as quoted by  WB.  I have a tendency to hoard cookbooks and I have stopped buying in loads except for occasionally when I find a good one :p  For the first few months , I will be reading them every night before I go to slumberland, of course after my online call to my Heavenly Father :)  I will even bookmarked the recipes I wanted to try out.  But since , I am into photography, my time is divided and most of the night reading will be a chapter from the bible and some notes on photography :p

Okay, sorry for the digress , which is quite annoying at times , back to this homemade noodles. I have this book sitting idly on my book rack for almost a year and half. All on homemade noodles..all types of noodles. A sudden crave for homemade noodles since we are having steamboat/hotpot and grill for dinner.  It is a brilliant idea on my part but WB was not too keen BUT after making them and having tasted it , he said it is really good.  Wow, that is inspiring from him.  It is indeed a joy to have people enjoying your food and giving you a pat and a praise once in a while....isn't it ?  On a serious note, this is good. I used the Spinach Noodles recipe and replaced spinach puree with pumpkin paste.  Adjusted the water measurement and get to the right dough texture which should be harder than bread dough.  If you want the noodle to be chewy, you have to knead it longer. 

dough texture has to be harder than bread dough texture

remember to sprinkle more flour on both surface
for easy cutting and so that the noodles don't stick together

love the rich pumpkin color
and since I don't have a noodle maker, 
I knife cut the dough, thus it really look homemade :p

cook them in hot boiling water , once cooked
take out and soak them in ice cold water and then take it out
place the noodles on sieve to remove excess water


 homemade pumpkin noodles taken to table 
together with other hotpot and grill ingredients :)

the noodles was soft yet has the chewy texture to it
love it and I will make this again for sure....
best for steamboat/hotpot....
I garnish my bowl of noodles with crab roe :)

Homemade Pumpkin Noodles - adapted from The World Of Noodles by Chef Daniel Koh
(original recipe uses spinach)


100g pumpkin paste (steam pumpkin and mash it into paste and combine with 50 g water )
( adjust water measurement - if dough is too dry add a bit more water )
1/2 tsp salt
300 g plain flour

1.To make pumpkin paste. Remove pumpkin skin, cut into cubes and steam till soft. Mash into paste and add 50 g water to the pumpkin paste
2. Add salt to plain flour .
3. Gradually add  pumpkin paste to the flour mixture with chopsticks.
4. Knead the dough until well combined. Put it into a bowl. Cover and rest for 30 minutes. Resting the dough gives softer structure.
5. Dust a work surface with some plain flour. Put the dough onto the floured surface. Roll the dough flat with a rolling pin. Dust the top of the dough with some plain flour. Fold the end of the dough over in a tri-fold.
6. Use a knife to cut the dough into equal size noodles according to your preference ( or use vermicelli machine). Loosen the noodles and ready to cook.

To cook the noodles:

Boil a pot of water and when water is boiling, put in the noodles and once it is cooked, take out the noodles and put into icy cold water for a few minutes. Drain off excess water and it is ready to be served with soup.

1. Adding 1/2 tsp of salt into the plain flour could enhance the elasticity of the noodle.
2. You need to knead the dough of noodle until the texture becomes hard so that the noodles will taste springy after cooking.


Young In Spirit But The Body Says Otherwise !

I may be young in spirit but the body is actually at its age :) Recently, I was having difficulty in reading fine prints and have to take off my short sighted specs to read the fine prints on the box label.  Hubby was teasing me and asked me to get a pair of reading glasses online as it is always cheaper to get online, after it is just reading glasses and he told me that his friend , Steven , who runs an optical shop in town gets his glasses from wholesale reading glasses too. Well, I guess I have to listen to my hubby for this once and get a pair of reading glasses so that I need not have to struggle to read fine prints.  Point taken and I asked him to order a pair for me since he suggested it  :)  I choose one that is more modern to me so as to look young not in spirit only :p

Recently, I met up with a few friends and we were chatting about our food blogging and that we had been blogging for more than 8 years now and we had been friends since those days.  We have the same passion in cooking and baking and we will share our recipes and learn from each other.  Looking back we really have been blogging for 8 that is darn cool. We will be having another meet up soon with the rest of the early bloggers and we are looking forward to seeing the rest as we have not seen them for a few years as some have relocated to Australia.  I need to get some new dresses as this CNY, I did not get amyself any new dresses.  My daughter recommended me to shop online at this website for they have a wide range of lovely wholesales dresses and upon checking the website, I am impressed by the chic looking dresses they represented.   And for younger people, they have some very stunning dresses for the younger age group. I want to look young , so I shall pick one for myself too!

Friday, February 17, 2017

Korean Cubed Radish Kimchi 깍둑설기 ( Kkakdugi )

Recently, I was recommended to try out the imported radish from Korea by my daughter and she told me that it is sweet and crunchy when eaten raw and that after which I will not want to eat the local ones :) seriously , it is true.  After having eaten it raw, I realised what I have been missing all this while . No wonder the korean loves their radish so much.  Upon her recommendation, I bought one big one from the K mart which sells all korean ingredients and utensils. 

Came home, could not wait to make them into cubed radish or 깍둑설기 ( kkakdugi ) in the korean language.  Making korean side dishes has become a simple task for me, for I have been making them since the day I was introduced to banchan :)  Since the radish is sweet, making banchan would be ideal.

cut them into cubes and seasoned with salt and sugar
after which add in the chilli flakes and mix evenly

add in the radish kimchi base
I prefer to give it character by not blending the ingredients
but chopped them fine

best to ferment them in glass jar

leave it a day in room temp before
storing them in the fridge

Korean Cubed Radish  깍둑설기 ( Kkakdugi ) - adapted from My Korean Kitchen


1.1 kg Korean radish – rinsed and skin peeled (2.5 pounds), or other variety of white daikon radish 
3 stalks (50 g / 1.8 ounces) green onion – rinsed  
2 Tbsp raw sugar 
2 Tbsp rock salt or Korean coarse salt

Radish Kimchi base
1/2 small brown onion (70 g / 2.5 ounces), skin peeled, cut into small pieces to blend 
1/2 small red apple (50 g / 1.8 ounces), seed and core removed, cut into small pieces to blend  
3 Tbsp Korean fish sauce , I used anchovy sauce 
1 Tbsp Minced garlic  
1/2 Tbsp Minced ginger 
4 Tbsp Korean coarse chili flakes (gochugaru)  
1/4 cup water 
1Tbsp rice flour


  1. Cut the radish into medium sized cubes. (It could be smaller or bigger if that’s what you prefer. Just be mindful that the radish will shrink as they go through the fermentation process.) Put the cubed radish into a large mixing bowl and add the sugar and the salt and mix them well. Leave it for 1 hour at room temperature.
  2. While waiting, chop the green onion into small pieces and make the Kimchi base. Blend the onion and apple with the fish sauce in a blender. (It can take a few minutes as the liquid isn’t as much as the solids.) Make the rice porridge by mixing the water and the rice flour in a bowl and heating them up for 1 min in a microwave. (It could be shorter or longer depending on the output power of your microwave). It should give you a mildly runny porridge texture. Mix all the Kimchi base ingredients (*except for 2 Tbsp of Korean chili flakes) in a medium sized bowl.

  3. After one hour, rinse the radish in cold running water a couple of times and drain any excess water for 5 mins.
  4. Put the radish into a clean mixing bowl and add 2 Tbsp of Korean chili flakes.  Mix the chili flakes with the radish evenly. (By adding this chili flakes separately and earlier than rest of the Kimchi base, you are giving a nice vibrant colour to the radish). Add the chopped green onion and the Kimchi base and mix them evenly and thoroughly.

  5. Move the seasoned radish into an air tight glass container (1.5L glass jar for the above-listed quantity) and leave it at room temperature for between 6 to 24 hours depending on the temperature  After that keep it in the fridge.

Chef Uniforms: Fashion or Function

Any experienced chef will tell you with absolute certainty that first and foremost, chef uniforms are about function.  However, that doesn’t mean you can’t have a little fun with your chef jackets! With the culinary industry’s explosion in popularity over the past decade, the foodie culture has brought us gadgets and uniforms like we’ve never seen before.

Industry Uses

Like most professional industries requiring a uniform, culinary professionals encounter specific hazards daily, requiring proper attire to avoid serious injury.  The chef uniform was originally designed to protect chefs and has evolved through the years to address the changing environment.  Chef uniforms are typically made of a dense, yet breathable woven fabric, such as twill.  This allows the wearer a bit of relief from the intense heat of a kitchen, while protecting them from grease splatter, hot spills, and gusts of steam.  The material is usually also treated to be fire resistant. Chef jackets and pants are made to provide enough room for mobility without erring on the perilous side of loose hanging, which could get caught in machinery. This comfortability is essential, especially when you are facing a twelve-hour shift of grueling labor.  The cuff length is also shorter that what you would expect in a dress shirt, to avoid low hanging sleeves getting caught or dipped in food. 

Professional Advantages

Upon entering culinary school, one of the first topics, aside from safety, they’ll discuss is the attitude and professionalism of the culinary industry.  There used to be a time, when chefs enjoyed the refuge of the kitchen and seldom had to hob nob with patrons directly.  Popular networks and TV shows such as The Food Network have made those days a fond and distant memory.  With increasing frequency, chefs are being asked to temporarily abandon the shelter of the kitchen and socialize with the people who enjoy their creations. The trouble is, taking a chef out of the kitchen is a lot like pulling a fish out of water. Having a professional uniform helps to reinforce the traditional image of expertise and respect chefs have maintained throughout history. A confidence booster if you will, for those who are uncomfortable anywhere north of the expo line. In a brigade system, uniforms also help newcomers quickly understand who’s who in the kitchen and sidesteps confusion in a chaotic environment.  

Fashion Forward

Like any artist driven industry, chefs usually have a uniqueness to them that begs to be expressed.  In an environment swathed by militant like rules and exact recipes, chefs long to express themselves beyond the art of their work.  I remember a time when the only options for chef pants were black, checkered, or a weird chili print.  Now you can find uniforms in every color, print, pattern, and sleeve length.  The great news is functionality has not been sacrificed for fashion in most cases.  Professional culinary companies continue to offer functional uniforms, they just do it with style now.  

Tuesday, February 14, 2017

My Basket Of Korean Stuff From WB...Valentine's Gift ?

We went shopping with my daughter at a Korean Mart nearby Solaris, KL  after we had our korean lunch at Chicken House. Hubby told me to get what I needed  and he will pays for it. early Valentine's gift ????  Just kidding, we stopped buying gifts for each other on Valentine Day. We buy gifts for each other as and when we like, as we strongly believe in showing love and respect to each other all the days of our lives, not only on V day. It would be great though that we take this special day to eat out.  We both deserve to be served by others on this special day :)

I picked up a few items which I can't get from Ipoh and at a cheaper price too. As shown on the photo above, we got ourselves a Korean-Dolsot-Ddubaegi , a 1 kg tub of Gochujang hot paste , a bottle of Lemon honey ,  Korean radish ( very sweet, should have bought more for making pickled radish banchan ) , 1 kg of Korean wild short grain rice and not to forget a packet of fresh Perilla leaves for wraps when eating grilled meat. 

this Korean-Dolsot-Ddubaegi...can cook on stove directly and
serve with washing and it keep food hot for a long time need to lug it back from Korea since
I know where to get Korean stuff in KL

the vegetables like fresh perilla leaf and radish are air flown from Korea too
a must buy if you even see Korean sweet that you can eat them raw
and the texture is different is more ' fluffy' not compact like our local ones

A basket of Korean ingredients.. perfect for all my korean dishes that I will be cooking in the net few days.  Thank you Yo-bu for supporting me in eating all my Korean dishes without grimaces :)





Where To Get Musical Instrument Parts

My children loves music and art.  My sonJoshua  plays the piano and guitar well and my daughter Joanna loves art.  She has a Phd in materials engineering but chooses art as her career.  I am thankful that she is living her dream job now. Doing so well in watercolor and in modern calligraphy  and has made a name for herself in her new venture.

My other daughter Elaine loves baking like I do. She took takes lesson in baking. My other son Chris loves art too and he does portrait drawing on his off days.  I have a family consists of talented people :)

My husband is taking up keyboard lessons from his bff who stays just a distance from us.  Never say you are too old to learn. Like for me, I took  up photography at the age of 55 and now I can say I am quite good at handling my DSLR :) and enjoying my retirement , spending my free time doing what I missed doing when I was bringing up the kids and working full time. 

When my son and hubby needs to get any musical parts, they normally shop online from here at I find that it makes shopping for musical stuff much easier , for they have an extensive lists of musical parts that offers great deals.  Check it out yourself on their website.... who knows you might find great prices and their extensive list of musical parts might interest you.

Friday, February 10, 2017

Tofu And Fish Kimchi Jjigae

I love Korean food and needless to say, I will cook Korean very often.  On my recent trip to KL, my daughter took me to K mart, a korean shop selling korean ingredients and cookware. My daughter knows I love Korean products and introduced me to this earthenware bowl.  Love this black earthenware bowl so much that I can't wait to use it . I cooked kimchi jjigae (kimchi stew) with it. On a healthier note, I just add tofu and fish to the kimchi jjigae and I can have just this one dish for dinner.  You can make pork belly kimchi jjigae if you like . I think my next kimchi jjigae will be pork belly...slurp!

The reason why I make a big load of kimchi is for making kimchi jjigae besides serving kimchi as a side dish.  Kimchi jjigae is a very versatile dish. You can add any other ingredients you want but the important ingredient is the kimchi and the base sauce . Without the kimchi, it will be not otherwise be called kimchi jjigae. A very healthy dish no doubt and hubby (Wild Boar ) and I love kimchi jjigae !  It is a blessing that my Wild Boar loves kimchi :)


my new black eartherware from the K mart and the kimchi I made
some time back ...kimchi can keep for 3 months in fridge

this dish is easy to make, add kimchi and base sauce, chicken broth 
 into the black earthenware and boil over medium heat

once the kimchi stew has been simmered
 for a while and is aromatic , add in the fiish fillets
and give it a quick boil

dish up and garnish with spring onions ( mine are homegrown )
Tofu And Fish Kimchi Jjigae


 3/4 cup aged kimchi
1 japanese cucumber or zucchini - cut into 1/4 inch thick slices
1 firm tofu - cut into cube size
2 pieces of fish fillets
2 cups chicken broth
 spring onions - for garnishing

jjigae base sauce
1 Tbsp Korean chili flakes (gochugaru)
1 Tbsp soy sauce
1 tsp Korean chili paste (gochujang)
1/4 tsp minced garlic
3 sprinkles ground black pepper


Add the aged kimchi, tofu, cucumber/zucchini, jjigae base sauce , chicken broth to an earthenware  bowl and boil it under medium heat till aromatic.

Add in the fish fillets last and give it a quick boil. Once it is ready for serving , garnish with the spring onions and serve it hot with rice.

 Enjoy !

Wednesday, February 8, 2017

Nyonya Acar

Wow, time flies it is back to my normal routine after a week of CNY celebration . Kids have gone back to work and we are back in Ipoh enjoying our lazy laid back days. Me to my baking, cooking and my  and not to forget my photography lessons :) and my other half back to his own work. I have retired for two years now and I am still enjoying the laid back days :) People asked me whether I am bored..of course NOPE.  The reason being cooking and baking and gardening and photography lesson is enough to keep me occupied and excited.  Each time I cook or bake something interesting, photography lesson will be in progress :) and needless to say gardening and photography goes hand in hand !  How can I be bored :p I wish there are 28 hours in a day...4 more hours to enjoy my gardening and cooking !

Okay back to this Nyonya Acar an appetizing pickled vegetable , with its sour and spicy taste, normally served as a side dish  with a main dish .  I have been wanting to make this appetizing and flavorful Nyonya side dish many months back but did not due to my travelling to and fro to Semenyih in the last one year . As promised not to procrastinate this year, I made this side dish using My Kitchen Snippets recipe and gosh I am glad that I made it at last :)  Worth all the hard work getting this dish done. 

these are the ingredients used for making nyonya acar :) 
I used 4 types of vegetables only, some add pineapple to it
but for me I made it simple just using carrot, cabbage, cucumber and longbeans

 pounded ingredients consists of fresh turmeric, Serai (lemongrass ),
galangal (aromatic rhizome ), shallots, garlic, chilli paste, shrimp paste (belacan)

toasted peanuts and toasted sesame seeds are to be added to the sauce
and as garnishing for the nyonya acar.  I toasted the peanuts and sesame seeds 
a day before making the Nyonya Acar so as not to 
load myself with too much work :p

love the yellow color of this good for the eyes and
it makes me drool the whole time while I was making this dish

Nyonya Acar - adapted from My Kitchen's Snippet

Ingredients :

3 cucumber - (removed the seeds) and cut into 4cm strips
300g cabbage leaves, cut into 2.5cm squares
2 carrots cut into 4cm strips
150g long beans, cut into 4cm strips

To make into paste:

6 fresh red bird eye's chillies
15 dried chillies –soak in hot water until soft
12 shallots
6 cloves garlic
2 cm fresh turmeric root

 1" galangal (lengkuas)
5 candlenuts/almond or macadamia nuts
2 stalk lemon grass, sliced finely
1.5” of shrimp paste (belachan) - optional

 Vinegar mixture:

1cup of white vinegar * I used only 3/4 cup
1 cup water
10 tbsp of brown sugar (more if you like it sweeter)
2 tsp salt
300g roasted peanuts, skinned and pounded
10 tbsp roasted sesame seeds

For blanching the vegetables:

600ml water
400ml vinegar
2 tbsp salt

2 tbsp sugar


1. Rub cucumber slices with 1 tbsp salt. Leave aside for one hour. Wrap in clean towel or muslin cloth and squeeze out excess liquid. Put all the ground ingredients in a food processor and ground into paste and set it aside.

2. Bring water, vinegar, salt and sugar for blanching vegetables to a rapid boil. Blanch the vegetables (except cucumber) one type at a time for 15 second. Remove and using a clean kitchen towel, squeezed the water out of the vegetable and set it aside.

3. Heat up about 3-4 tbsp of oil in frying pan and stir-fry the ground ingredients until fragrant and the oil begins to separate. Stir in water and vinegar. Add sugar and salt and bring to a boil, then leave to cool completely. Check seasoning as you might need to add more sugar to it.

4. Stir in all the prepared vegetables, peanuts and sesame seeds. Store in a clean jar and refrigerate.

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