Stir Fry French Beans With Shimeiji

I love veggies and I love all kinds of edible spora, so you can imagine when I stir fry two of my favourites together what would be the reaction from yours truly….imaginable ….happily waiting for dinner to be served! I stir fry french beans and shimeiji with dried shrimps….oohhh the aroma of the fried dried shrimps with garlic and bird’s eye chillies is enough to accelerate the salivary glands into action. This is so simple a dish and yet so deliciously satisfying for the gastro.

Both have crunchy texture and I love it! Chomp chomp chompy....and yum yum yummy...hahaha so happy that at times yours truly can behave like a child or in her second childhood

simple dish yet delicious Mmmm.....

the dried shrimps, garlic and chillies

gave the whole dish the oommph..oo-la-la

french beans and shimeiji are my favorites

so put them together makes me happy...real happy :))))

I will fry this again for sure....

Stir Fry French Beans With Shimeiji

Ingredients :

200 gms of French beans – cut into 1.5 inch length

200 gms of Shimeiji mushrooms

50 gms of dried shrimps – soaked in hot water for 5 mins- crushed

4 pips of garlic- chopped coarsely

3 bird’s eye chillies

sea salt to taste

2 tbsp of olive oil

Thickening:

1 tsp of corn flour

2 tbsp of water + 1 tsp of chinese cooking wine

Preparation:

Heat up the olive oil in a non-stick wok, sauté the dried shrimps , garlic and chillies till fragrant. Add in the french beans and shimeiji and stir fry till cooked, add in thickening and sea salt to taste. Dish up and serve with hot rice.

Have a delicious day :)

Quote of the day

" Life is too short to stuff a mushroom "

~ Shirley Conran ~

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Mango Mochi

I made this for dessert ! Mango Mochi …I can’t believe it after having such a heavy dinner…well I could not resist making this for I love anything mango. I know that mango is best eaten fresh but at times we have to be more innovative and creative..ahem but I have been wanting to make this , since the day I stumbled upon this mango goodness mochi :) Sorry, I can’t remember where I stole this recipe from :p ,anyway thanks to the owner of this recipe…it could be from one of your blog :p It is easy and needs no professional skill. I still have a few mangoes left in the fridge drawer so I might as well try this recipe out. Mmmmm not bad, it is soft, fragrant and it taste good. A good after dinner dessert…chilled it before serving. It taste better chilled :) Take note, I did not microwave it but I steamed it for 20 minutes instead.

soft and malleable ....a bit tricky here,

handle gently and shaped into a ball,

coated with fresh grated coconut

melts in the mouth mango mochi

with the after taste of coconut goodness !

sweet mango bits filling...Mmmm yummy!

Mango Mochi

Ingredients:

1 cup of glutinous rice flour

180 ml mango juice

¼ cup of castor sugar

½ mango – cut into tiny cubes

grated coconut for dusting/coating

Preparation:

1. In a porcelain bowl, combine flour, juice and sugar. Stir to mix well.

2. Cover with a cling wrap and microwave for 2 mins. Remove and stir well. Return to microwave for another 30 seconds. Stir-well and check for doneness. If not put it back for another 30 seconds, be careful not to burn it. In most cases, the first 30 seconds after the initial 2 mins should be enough.

3. Flour the working surface with coconut and use a spoon to drop a ball of mochi on top and quickly cover it with coconut. Wrap the mango inside and cover with more coconut. Shaped into balls. Moisten if necessary to close the edges, Pop in your mouth and enjoy!

Note: Chill it for 1/2 hour before serving :))

Have a delicious day!

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Grilled Garlic And Rosemary Marylands

Not knowing what to with the 2 drumsticks that I bought from the wet market, I decided to search my library of cookbooks and look for a chicken recipe. Frankly speaking I have so many cookbooks that I can’t even remember what I have on that shelf in the pantry room. And I found this Family Circle Step-by- Step Chicken Recipes book among all other cookbooks. I flipped the pages and found this delightful recipe that uses my favourites herbs, fresh rosemary and thyme and garlic and Dijon mustard !

So to give Daddy a good treat, I put to roast those 2 drumsticks using this recipe. Instead of grilled, I roasted them in the oven and it was one delicious finger licking piece of drumstick. Ahem, ask Daddy if you don’t believe me :p He sure is lucky having me around in the kitchen. The kitchen is my paradise. I can live and sleep there if Daddy’s permits!!! LOL!

bought this book in the year 1996 but seldom refer to it ! :p

cut each drumstick into 2 parts, wipe dry with paper towel

mix all the garlic-herbs ingredients together

cut slits on the drumstick and marinate the pieces
with the herb mixture and marinate for 3 hours
cover with cling wrap in the fridge

Baked in the oven for 35-40 minutes at 200° C

Cook this dish just before serving...finger licking good !

Grilled Garlic And Rosemary Marylands ( adapted from Family Circle )


Ingredients:
4 chicken Maryland pieces
1 orange
½ cup orange juice
2/3 cup olive oil
3 cloves garlic, crushed
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon Dijon mustard
Salt to taste

Preparation:

Trim chicken of excess fat and sinew. Line an oven tray with foil. Brush foil with melted butter or oil.

Using a shrap knife, make 3 or 4 deep cuts into the thickest section of the marylands.

Using a vegetable peeler, peel long strips from half the orange.

Combine orange rind and juice, oil, garlic, rosemary, thyme, mustard and salt in a small bowl. Place marylands in a large shallow dish and pour garlic-herb mixture over. Cover with cling wrap, refrigerate 3 hours or overnight, turning occasionally. Drain chicken and reserve marinade.

Place marylands onto the prepared oven tray. Grill under medium heat 10 minutes each side or until tender and cooked through, brushing with reserved marinade several times during cooking. Garnish with slices of orange and sprigs of rosemary.

Enjoy!

Quote for the day

“ The secret of good cooking is first, having a love of it…
If you’re convinced cooking is drudgery, you’re never going to be good at it,
And you might as well warm up something frozen "

~ James Beard ~

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Baked Salmon With Fresh Rosemary

Tonight’s dinner was just a simple affair :) Bought a few pieces of salmon from Jusco…it was so fresh I could not resist buying them and they were selling for RM39.90 per kilogramme . Knowing that I can have salmon for dinner makes me happy. I have it baked with some fresh rosemary and ground black pepper and generously helping of olive oil. Sea salt will bring out the sweetness of the fish and the rosemary gives out a very refreshing flavor to the salmon . Tasty and flavorful…a classic no doubt mmmm…. you know every mouthful was so delicious that I told Daddy this…. " I don’t want diamond just give me salmon " :p Such contentment just feasting on this salmon ! :))

Rub sea salt ,black pepper, 1 tbsp of lemon juice, a few lemon rind

fresh rosemary and a generous helping of olive oil ,

place salmon on aluminium foil and baked in preheated oven

and bake for 10 minutes at 200° C

Is this delicious enough for you ???...for me this is definitely

what I would love to have for my dinner every nite :))))

every mouthful was so delicious....that I had to savor it slowly

it was vanishing fast and I want it to last.... ;p

heavenly !

Baked Salmon With Fresh Rosemary

Ingredients:

1 piece of salmon fillet

1 tsp of sea salt

1 tsp of black pepper -crushed

2 sprigs of fresh rosemary

1 tbsp of lemon juice

a few pieces of lemon rind

3 tbsp of olive oil

Preparation:

Preheat the oven at 200° C .

Rub salt on both side of the salmon fillet. Place the salmon on a plate lined with a piece of aluminium foil . Add the black pepper, lemon juice and lemon rind on the the surface of the salmon. Place the fresh rosemary on top and drizzle olive oil generously on the salmon. Put in the oven and bake for 10 minutes or till cooked. Served it hot with brown rice.

Enjoy!

Quote for the day

" One cannot live well, love well or sleep well

unless one has dined well "

~ Virginia Woolf ~

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Cheesy Baked Stuffed Kumato Tomato

The first time I heard of Kumato was from Kenny’s Blog – Chic Eats . Ever since then , I have been on the look out for it in Jusco. To my delight, I saw them at the supermarket section of Jusco yesterday. Needless to say out of curiosity, I bought a pack home . I have never seen this ‘ black tomato ’ before and finally was able to feel it and taste it :)) They are known as black tomato, color actually ranges from dark green to a deep brownish-red when ripe. Has a thicker skin and more juicy than the regular ones. Sweeter and have a stronger aroma than regular tomatoes. Juicy and high in vitamin C and anti-oxidants, kumatoes are rich in lycopene, a cartotenoid believed to reduce the risk of cancer….wow lotz of goodness in these kumato tomatoes :))

I had no idea how I am going to cook then when I bought them….use them in salad or soups sounds very plain so I decided to bake them with black pepper sausage bits and mozzarella cheese instead….awww this sounds delicious isn’t it?

You can either served it as Entrées or as accompaniment to your roast chicken.

kumato tomatoes are sweeter than the regular

I love it but it is pricey compared to the regular ones

a pack of 6 costs RM6.90

mouthwatering and aromatic filling to die for.........

topped it with mozzarella and mixed herbs

a peek into what I ate for dinner last nite .......

the sinfully rich cheesilicious stuffed kumato tomato.

See the mozzarella oozing out.......so yummy and flavorful!

I experience the deep satisfaction to have

contributed something wonderful to my belly LOL!

Cheesy Baked Stuffed Kumato Tomato

Ingredients:

3 kumato tomatoes

(A)
fresh italian parsley
1 red onion - diced
1 black pepper sausage - diced
1 slice of wholemeal bread - diced
1 tbsp olive oil
pinch of sea salt
1 tbsp mixed herbs
2 tbsp mozzarella cheese -diced
ground black pepper * optional

topping

extra mozzarella cheese
mixed herbs

Preparation :

Wash and clean the kumato tomatoes, cut off the top part and scoop out the seeds. Mix ingredients A together and leave it to stand for 15 minutes.

Preheat oven to 175ºC . Stuffed the kumoto tomatoes with the combined ingredients A. Place them on a baking tray greased with olive oil. Top it with mozzarella cheese and mixed herbs. Drizzle generously olive oil on the kumato tomatoes and baked for 20-25 minutes till the mozzarella cheese is oozing over the kumato and crispy brown. Serve immediately.

Quote of the day

" Part of the secret of success in life is to eat what you like and let the food fight it out inside. "

~ Mark Twain ~

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Riccioli Aglio Olio With Mixed Herbs

Using the left overs of tomato roma, italian parsley in the fridge ,I whipped up Riccioli Aglio Olio in just an hour ...using the same aglio olio recipe but this time, I added black pepper sausage bits and dried mixed herbs and garnish with parmesan cheese. Wow..such a simple pasta dish and yet so tasty and flavorful.

Piggy Cuz came visiting this afternoon and brought gifts for us from her recent trip to UK and guess what, she gave me a bottle of dried mixed herbs all the way from UK. And knowing this Momsie, the mind starts to plan what to cook for dinner and her bottle of mixed herbs came to mind. The aroma of the mixed herbs - thyme, sage, parsley, marjoram and oregano in my pasta really make my senses go haywire.... it gives oomph to the Riccioli Aglio Olio I cooked!

I shake lotz of the mixed herbs onto the pasta :))

and with the added black pepper sausage bits,

this Riccioli Aglio Olio is a one perfect pasta dish ! :)))

does this look good to you LOL! mouthwatering...yes???

**Piggies and Piggy Cuz...you can just drool for the time being,

will cook for you all next round....I promise, I swear...oops no swearing ;p

A big thank you Piggy Cuz for that love gift you gave :)

I have already used it for the pasta ! LOL!

Riccioli Aglio Olio With Mixed Herbs

Ingredients:

Riccioli - cooked till al dente

(A)

6 pips of garlic -chopped

1 pkt of fresh italian parsley - chopped coarsely

1 tbsp of black pepper - toasted and ground

generous amount of olive oil

2 tomato roma - diced it

2 black pepper sausages - grilled and cut into bits

sea salt to taste

Preparation:

Gently saute all the ingredients A in a non stick pan till fragrant. Add sea salt to taste and off the heat and toss the cooked riccioli with the saute ingredients and the black pepper sausage bits till well mixed. Dish up and shake the mixed herbs generously on the pasta and garnish with parmesan cheese. Served immediately.

Enjoy!

Quote for the day

" I detest...anything over-cooked, over herbed, over sauced, over elaborate.

Nothing can go very far wrong at table as long as there is honest bread, butter, olive oil, a generous spirit, lively appetites and attention to what we are eating ."

~ Sybille Bedford ~

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