Monday, November 22, 2010

Fresh Mushroom with Broccoli 一团和气 (三菇燴西蘭花)

Another favorite mushroom dish


500 gm green Broccoli - florets
1 carrot - cut into desired shape

150gm Fresh mushroom

2 pkts enokitake mushroom 金針菇
150gm abalone mushroom
1tbsp chopped garlic

1 tbsp Lee Kum Kee soya sauce
1 tbsp abalone sauce
2 tbsp Lee Kum Kee oyster sauce

bit of sugar

1 tbsp shao shin wine

1. Just boil some cut broccoli in boiling water with a bit salt and 1 tbsp of oil, dish out and arrange the broccoli and carrot nicely on a serving plate.
2. Heat some oil in the wok, add in garlic and saute till aromatic.
4. Add in fresh mushroom, abalone mushroom
5. Add in the enokitake mushroom 金針菇 and seasoning
6. Lastly add in some shao shin wine. Dish out and arrange in the center of the vegetables, serve hot.

With Chinese translation

500克 西兰花 -切塊



2 包香菇金针菇 - 切根洗淨

150gm 鲍鱼菇










1。煮沸水,加一茶匙盐1汤匙油,放入西蘭花和胡萝卜煮熟,捞起, 排在一个碟 上。

2. 烧热油镬中,加入蒜茸爆香。

3.加入鲜香菇,鲍鱼菇, 加入调味料

4. 加入金針菇


6. 起鍋, 排在碟的中间,趁热上桌。


這是一道健康好味, 老少闲宜的菜肴

Stir Fried Eryngii Mushroom

Fresh Eryngii Mushroom

From Wikipedia, Eryngii (also known as king trumpet mushroom, french horn mushroom, king oyster mushroom) is an edible mushroom native to Mediterranean regions of Europe, the Middle East, and North Africa, but also grown in parts of Asia.[1] In Chinese, it is called xìng bào gū (杏鮑菇, lit. "almond abalone mushroom").

Pleurotus eryngii
may naturally contain chemicals that stimulate the immune system.

I stumbled upon this mushroom while I was shopping at Jusco, the promoter let the shoppers tasted the dish. Hmm..... It tastes delicious, bought a packet home and my family member love it. Its simple, quick and easy to prepare, that is the main reason for people as lazy as me.

Here is the recipe


1 pkt Eryngii Mushroom - cut into pcs
few sliced ginger
some chopped garlic
some dried chillies - cut in 1 inch length ( I add this to the dish, to enhance the extra 'ouhm' ( kick).


oyster sauce
soya sauce ( I used fish sauce)
1 tbsp shao shine wine


Heat wok with some oil, put in ginger, stir fry a while add in garlic, then dried chillies till aromatic, add in the mushroom, continue to stir fry till soft and juicy.
Add in seasoning, lastly the shao shine wine. Dish out and serve.

Note: Water is not necessary as the mushroom is juicy by itself.

Pumpkin Congee (Porridge) 黄金瘦肉咸蛋粥

Pumpkin Congee (Porridge) 黄金瘦肉咸蛋粥, my family all time favorite weekend lunch.


Ingredients -

Rice - 2 cups
Water - about 2 litre

Minced meat (seasoned with fish sauce, pepper, sesame oil. cornflour, sugar for at least 1 hr)
2 salted egg (boiled till cook and cut into small pieces)
Mussel 淡菜 (soaked and cut into small pieces
2 pieces Dry scallops (optional - soak in water, break into pcs)
Pumpkin ( skin and cubed)
spring onion (chopped)
Some mee hoon (deep fried till crispy)

[There is not specific amount of ingredients that I followed, just
agak agak (own judgment) only]



1. Wash rice, boil with water add in mussel and dry scallops, boil for about 45 mins, keep stirring in between, add in pumpkin, continue to boil till pumpkin tender.
2. Add and stir in minced meat, lastly add in chopped salted eggs.
3. Top with fried mee hoon, spring onion, sesame oil.
Serve hot.


1. Texture of the congee should me soft and starchy; just like the congee we eat during dim sim time

2. Century egg can be added.

Wednesday, November 17, 2010

Dry Prawns Sambal with Petai

This is the photo that I submitted for an online contest and won with the most votes. The prize that I won is a cook book 'Microwave oven's Recipes book 2' by Lisa Yam 方太.

This dish is passed down to me by my mother, its goes best with rice and eat with bread as sandwiches.

Here is the recipe ~
150 - 200 gm Dry prawns
70 gm Petai (parkia speciosa) - Optional
150gm Chili paste
Few lime leaves
2 tablespoon of Tamarind (Asam Jawa) mix with ½ bowl of water, strain.
Salt and sugar to taste
Fish sauce (Optional)
Ingredients to be pounded:-
10 small onions
1 clove garlic
2 pcs of kunyit (turmeric)
3 candlenuts
1 small piece of Shrimp paste (belacan)
3 stalk of serai (Lemon grass)
1) Clean and soak the dry prawn for at least an hour, blend/pound it .
2) Heat up 1 tabsp of oil, fry the dry prawns till aroma. Dish out and set aside.
3) Heat up 3 tablespoon of oil fry the blended ingredients for about 5 minutes add in the chili paste fry till oil surface.
4) Add in lime leaf, dry prawns salt, sugar fish sauce and tamarind juice. Fry and mix well.
5) Off the fire and add in the petai. Serve
Note: This dish can be served with rice or with bread as sandwiches
Tamarind juice can be substitute by lime or lemon juice.

Updated on 7th February 2014.  (The eighth day of Lunar Year of the Horse)

I have prepared  a large amount of Dried Shrimp Sambal for my daughter to bring to Melbourne, Australia!  She can still get to enjoy the taste of homeland cuisine while further her study in overseas!   500gms of dried shrimp  were used to prepared and took me more than 2 hours for this time consuming and tedious chores in the kitchen to yield these 2 bottles!  

Will keep some at home for ourselves.  These can keep in the fridge for months!

螞蟻上樹 Lettuce wrap

Lettuce Wrap again on Saturday 11th June 2011
Do you think it looks like (螞蟻上樹 ) ants climbing the tree? hehe...

This dish was inspired when Hubby and I with some friends dined at Purple Cane.
The name of the dish is 螞蟻上樹 (literally means ants climbing the tree) but cant remember what is the name in English; literally translation is 'ants climbing on to the tree. I should break the fried mee hoon into smaller pieces so that they looks like ants. To eat, just put the fillings and fried mee hoon on the lettuce, wrap it and dip with chille sauce n 'wallop'.

To prepare -

Deep fry some mee hoon and break into small pieces.

Put some oil in the wok, add minced garlic, add cubed prawns (seasoned with fish sauce, sugar and pepper, a bit of cornflour), cubed taufu, carrot, mushroom etc or any veg or ingredients of your liking, stir fry a while, add seasoning, oyster sauce, salt to taste.
Arrange the lettuce, fried mee hoon and mee hoon resemble 螞蟻上樹 and serve.

Tuesday, November 16, 2010

Hari Raya Haji Feast from our very friendly neighbour again!
The food is so yummy and delicious, must get some cooking tips from my neighbour!
And we cebralate a day before the actual raya day!
Thank you so much Encik Samad and Salmi!

Home made Popiah

Popiah ~ My favorite food. The old lady I used to order popiah skin finally decided to call it a day. I have been searching for the replacement for thin and soft texture of popiah skin for some time. My best friend Annie (crazy with popiah like me) found another seller at Pudu market, which I go every week. So near yet so far!
We usually have popiah for lunch and popiah for dinner with friends at my place on sunday or public holidays.

Pie Tee (Top Hats)

Pie Tee is a popular nyonya  finger foods for party and gathering.
The ingredients for the fillings is up to individual liking with no boundaries
But making of pie tee case is tedious and time consuming, u need a lot of patient to deep fry the case with the special mould one by one. This finger foods snap up in no time.

The mould to make Pie Tee case

Ingredients for the Pie Tee Batter

180 rice flour 
60 gram plain flour
30 gram cornflour
1 egg
1/4 baking powder
salt to taste
400 ml water 

  1. Mix all the ingredients together in batter and strain.  Set aside for 1/2 hour.
  2. Heat enough oil for deep frying in a wok.  When the oil is hot dip the pie tee mould into the oil for a while, then into batter to coat the mould.  Then into the oil again.  
  3. Once the pie tee case almost set, shake and jerk the mould to loosen out the casing, continue to fry the case till golden brown. 
  4. Dish out onto absorbent  paper.  Repeat the process for the rest of the batter. 
  5. Store in cooled pie tee case in air tight container for later use.

 As for the filling:

You may add in any fillings of your choice.

For example -  Blanch bean spouts, shredded cucumber, carrot, lettuce, prawns, sesame seeds  etc etc
Fry some shredded sengkuang with  minced meat or dry cuttlefish which is best to go with pie tee.  

Pie Tee Party Time!  Enjoy! 
I have 3 lovely grown up children and a caring hubby.
I have been cooking and baking for many years. Wondering when I can retire from cooking. But each time when the family enjoy the food that I prepared for them, that keep me going. Its really make me happy and feel good!