Saturday, October 11, 2014
Firstly, soak the glazed rice stick noodle in hot water. You can buy this rice stick noodle from the Asian store or from Giant or WEIS market.
Heat about ½ cup of olive oil in a big pot or wok or pan, I am using a big pot.
Sautee some chopped onion, chopped celery, chopped carrot.
Add a pinch of salt, and a pinch of Italian seasoning.
Add a cup of minced beef. (You can use chicken or turkey as well).
Stir well until beef are cooked. Then add the tossed noodle.
Add 2 tablespoons of hot sauce.
Add 1 tablespoon of dark soy sauce.
Add ½ cup of water.
Mix them well on medium low heat.
Cook for about 10 minutes or until the noodles cooked.
Serve warm with some cucumber, celery or carrot to the side.
Friday, July 25, 2014
It was fun to break fasting with family. My sister took me to a buffet at Katarina. The food are delicious. I love the cendol, teh Tarik(hot tea with milk), roti canai, fried pepper beef, and the rojak buah(fruit salad). They are superb!
I was having the fruit salad(rojak buah) and the ice lemon tea.
Wednesday, April 23, 2014
My sister, Anita treat me to these delicious food.
Sunday, January 19, 2014
3/4 cup of water
8 tablespoons of unsalted butter
1/4 teaspoon of salt
2 tablespoons of sugar
11/2 cups of all purpose flour
4 large eggs
1 egg for egg wash
Preheat the oven at 425 degrees F.
Line 2 baking sheets with parchment paper.
Turn off the stove. Then sifted flour into the pot.
Then add another egg. Mix well.
Change the temperature to 300F and cook for another 10 minutes or until golden brown.
Serve by piping butter cream into the cream puff or drizzle with some melted chocolate.
Saturday, December 21, 2013
For the yellow sweet rice:
2 cups of glutinuous rice/sweet rice/sticky rice
1 tablespoon of turmeric powder
1 teaspoon salt
4 cups of water
5 cups of water for soaking
Soak the sweet rice in 5 cups of water for more than 5 hours. Then drain the water.
On low heat, add rice, 4 cups of water, salt and turmeric powder. Cover the pot.
Occasionally stir with a fork.
Cook until all water are absorbed.
Turn off the stove and cover the pot.
For the curry chicken:
4 pieces chicken thighs (Cut into 3 pieces of each thigh)
1 large onion
2 green bell peppers
2 tablespoons of spicy curry powder
1 tablespoon of powdered cayenne pepper
1 tablespoon of grated fresh ginger
2 cups of water
1 teaspoon of salt
1/4 cup of olive oil
A handful of curry plant leaves
In a big pot, heat olive oil on medium.
Fry diced onion, grated ginger, curry plant leaves and bite sized bell peppers until fragrant.
Add chicken and stir until half cooked.
Add curry powder and cayenne pepper
Add water and salt.
Let the curry simmer for 20 minutes.