Wednesday, October 29, 2014


My good friend Gertrude brought back my memory to when I was growing up, my late mother (rest in peace) used to cook or prepare pennywort for our dinner. Pennywort also known as pegaga in Malay or Rau Ma in Vietnamese is a healthy choice vegetables. Pennywort is easy to grow in warm climate.
I am so lucky to be able to buy this vegetables from the Asian store.

The vegetables has been cleaned. I could find only a few pieces with roots.
Since the store sell such a big bag, I have no choice but to find a way to consume these leaves. Besides eating the pegaga raw, steamed, sautéed, I juiced them. I added an apple to sweetened the juice. This pegaga juice is so refreshing and delicious.
I potted the pieces that shows some roots. I hope they will survive. If I grow these plants, I don't have to drive over to the Asian store much.


Saturday, October 11, 2014

Fried Rice Stick Noodle

 Today’s Saturday morning breakfast was not pancakes like usual but this one of my favorite Asian dishes called “Mee hoon goreng” aka fried glazed noodle. This food is very light and delicious to eat with some cucumbers, celery and steamed carrot. The recipe is very simple and easy to cook.

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

Breaking Fast at Katarina

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!
 My nieces and my sister are enjoying their food. The pink drink is called "Air Bandung". It was a mixture of rose sweet drink and milk. The drink is soothing to consume after a long day fasting.
 My sister and her family are having a good time enjoying the delicious meal.
 Adam just cannot live without his game.
 I was having the fruit salad(rojak buah) and the ice lemon tea.


Wednesday, April 23, 2014

Fried Squid and Pear Pies

My sister, Anita treat me to these delicious food.
 We had this spicy fried squid at a restaurant in the airport. This squid was cooked to perfection. The dipping sauce was a sweet sauce that was really delicious.
These pear pies are cooked by the chef in the kitchen, David, my sister's husband. He loves to bake. The pies are really good.I really had a good time at Anita and David's house. One week was not enough to play with Daniella. She is adorable. Hop on to my other website to see her.


Sunday, January 19, 2014

Cream Puff

Cream puff is one of my favorite food. But it was not cheap to buy. So, this morning I decided to bake them for myself. The ingredients are simple but the process is a little bit tedious.
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.
In a pot, heat on medium low water, butter and sugar until bubble.

Turn off the stove. Then sifted flour into the pot.
Using a wooden spoon, mix the batter.
Add one egg. Mix it well.
Then add another egg. Mix well.
The batter will be soft after all 4 eggs are incorporated into the batter.
Using a plastic bag, spoon the batter into the bag and cut a small opening at one corner. Pipe the batter into 1 inch size.
Brush the top with egg wash.
Bake at 425F for 10 minutes.
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.



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