Thursday, February 17, 2011
10 Islands to Explore before you Die
Wednesday, February 16, 2011
Be Lee Grady: Seven Things I've wanted to Say to Worship Leaders
We would honor God if we applied these principles to our praise.
Read more: http://www.charismamag.com/index.php/fire-in-my-bones/30212#readmore#ixzz1E8xNDqtZ
Monday, February 14, 2011
Best Lasagna
As I have mentioned earlier, KC loves western food and he is the one who cooks pasta at home. It has been more than 5 yeas since the last time he cooked lasagna for me. That’s before we dated, so maybe that’s one of his tactics.
Anyway, just recently he’s baked lasagna for me again and that’s the best lasagna I’ve ever had, somehow better that the one 5 years ago… Dear, I thank God for you and I thank you for everything you have done for me. I pray that we will grow together in our our marriage and no matter what happens, we will love one another more everyday. Happy Valentine’s Day!!
Tuesday, February 8, 2011
Salmon in ginger and soy sauce
Having staying at Hershey for so long, another thing we miss very much is the fresh and relatively cheap seafood back in Malaysia. Imagine that I am not a seafood fan and miss seafood, what more to say about KC?!
There are crab, prawn, lobster, salmon, red snapper, tilapia but most of them are frozen. Lobster is selling at cheaper price compared to Malaysia but we still couldn’t afford to have it too frequent. One lobster will normally cost $15 and during sales, it can go down to $8. We normally buy frozen cooked prawns here as the uncooked one smells bad for me and the texture is too mushy. We have been wanting to try salmon fillet but we hesitated because of the tilapia fillet that we bought when we first arrived here. We didn’t realize it’s farm-raised and it had the muddy smell. We try to look for wild caught salmon and we finally find some at Walmart with the affordable price.
Although it’s wild caught, I still worry about the strong fishy smell. So I decide to marinade it with rice wine, pepper, soy sauce and pan-fried it with a bit of corn starch. Then serve it with fried ginger, onion, garlic in soy sauce (mixture of dark and light) and chopped spring onion. Yum yum… It’s a bit crispy outside but tender and juicy inside. I will definitely get some more of the salmon fillets the next time I go to Walmart so that I can try out more recipes.
I think I‘ve put too much dark soy sauce and it’s slightly too dark
Tuesday, February 1, 2011
Chinese New Year Celebration
I have been missing steamboat or ‘hot pot’ as how it is called here in US since we arrived here more than 6 months ago. So we’ve decided to have it on the first day of Chinese New Year and we have invited few friends who love spicy food to to join us for dinner. One thing good about steamboat is that you can put almost everything into it. But one very important ingredient KC misses is meat ball. We can easily get meat ball in any of the grocery shops but we can’t find the type that we like. They are either too fatty, salty or soft. So I think I should just try to make some for the Tom Yam steamboat.
I used boneless country style spare ribs as they are less fatty. I minced the meat and mixed all the seasoning using a food processor and stirred a bit until it’s gluey. Instead of frying the meat ball, I boiled them. I think the most difficult work in making meat ball is shaping them smooth and round. Mine turned out ugly but tasty though =P I should have taken a picture of KC when he tasted the meat ball. He was so happy because he missed meat ball in beef noodles soup that he used to eat in Kajang.
Besides steamboat, I have made ‘bak gua’ (pork jerky) and 2 types of cookies- Vanishing oatmeal raisin cookie and chewy chocolate chip cookie.
Vanishing oatmeal raisin cookie
chewy chocolate chip cookie
Bak gua is a must have for Chinese New Year at least for Chinese in Malaysia & Singapore. However,we can’t find it here in Hershey. It’s very different from the beef jerky which we can find in the grocery shop. So, I decided to make some too. Nevertheless, unlike the meat ball, the bak gua turned out to be ‘not as what I have expected’. It was not that tasty- without the charcoal burned taste and smell. Furthermore, I guess, the bak gua we used to buy at the roadside stall had more fats! This bak gua that I made was too ‘healthy’ to have the taste – it’s low fat, less sugar, less salt and not burned! KC decided to add more butter and honey to it and roast it longer in the oven to get the taste that he likes.
We would like to wish you all a very Happy, Prosperous, Blessed ‘Rabbit’ Chinese New Year!
Thursday, January 20, 2011
Baked Chicken Breast with Cheese and Tomato
Most of my cooking are Asian or Chinese food but KC is a person who loves Western food especially cheese. He will cook spaghetti or roast chicken wings at home and he is very good at marinating meat. Since we arrived at Hershey, I have become the full time ‘cook’. So I guess he may have forgotten how to do that. hehehe…
Today, he told me that he would love to have baked chicken with cheese. This dish was introduced to us by Erin and Joel when we had our first dinner at their place. Erin told me that it’s a very easy dish to prepare and she was very kind to email me the recipe. I remembered all it needed were chicken breast, tomato, cheese, salt and pepper. Simple, right?! However, when I went through the recipe just before I wanted to start cooking, I found out that I lacked so many ingredients stated. So, I had no choice but to cook using whatever I had.
First, I mixed cubed tomato, finely chopped garlic, dried parsley, dried basil, crouton, olive oil, salt and pepper. Then I spread the mixture and cheese on top of chicken, drizzled with a bit of olive oil and baked it at 350F for 30- 40 minutes.
I served it with baked potato and romaine. Hey, it turned out better than I thought! The only thing is it’s not good for the next meal. The chicken will be too dry after reheating.
Give it a try and let me know how do you like it. It’s very easy to prepare and needs little work.
Saturday, January 8, 2011
Tomato Bee Hoon @ Mee Siam
We have been in Hershey for almost half a year. When I recap the time that we have spent here, I have discovered my another new hobby— to fulfill KC’s craving For instance, few days ago when he told me that he missed ‘tomato Bee Hoon’ very much (Bee Hoon is rice vermicille), I knew I got to look for the recipe or at least figured out the recipe from his description. I am actually happy whenever he tells me what he will like to eat because a lot of time, I am out of idea what to cook.
Talking about ‘tomato Bee Hoon’, I had totally no idea what it was. According to KC, it’s stir-frying the Bee Hoon with tomato sauce. Hah, that’s easy but would it be tasty?! I googled and I found something very similar to KC’s description— Mee Siam. Mee Siam or “Siamese noodles” is basically spicy fried rice vermicille with various toppings such as shrimp, chicken, fried firm tofu, and shredded omelet. It is usually served with a piece of kalamansi lime (the juice gives an extra tangy kick to the noodles). This dish is said to originate from the north of Malaysia where the culinary influences of Thailand (formerly Siam) sometimes fuse with Malaysian food.
I went through a few recipes and decided on one interesting one which used dried prawns, tomato sauce and tamarind juice. As usual, I would love to share with you my recipe but don’t worry, the original recipe can be found here
- 250g or half pack rice vermicille (soaked in warm water and drained when soft)
- 4 dried chilies
- 1 onion (shredded)
- 4 cloves garlic (finely chopped)
- 100g dried prawns (finely chopped)
- 10-12 prawns (shelled and deveined)
- 4oz. Char Siew or pork (shredded)
- 5 pieces fried bean curd or firm toufu (cut into pieces)
- 4-5 pieces Chinese long cabbage (shredded)
- 1 cup water
Seasoning
- 2 tbsp. Tau Cheo or salted soy bean paste
- 3-4 tbsp. tomato ketchup
- 2 tbsp. chili sauce
- 1 tbsp. tamarind Juice
- 2 tbsp. lime juice
- 1 tbsp. soy sauce
- 1 tbsp. fish sauce
- salt and sugar to taste
Garnishing
- 2 eggs (lightly bitten, seasoned with a pinch of salt and black pepper)
- 2 stalks scallion (chopped into 1/2-inch length)
Method
1. Heat up a pan with some oil and make the beaten eggs into an omelet. Fold and slice the omelet thinly. Set aside.
2. Heat up pan and add 3 tablespoons of oil, fry the dried prawns until fragrant. Add dried chilies, onion, garlic, salted soy bean paste and fry until golden brown.
3. Add prawns, Char Siew, fried bean curd, Chinese long cabbage and stir fry until the prawn and Chinese long cabbage are half done. Add seasoning and bring to boil with 1 cup of water.
4. Add softened rice vermicille and stir fry until all ingredients are evenly distributed. Taste and adjust the seasoning by adding salt or sugar to taste.
5. Transfer the Mee Siam onto a big serving bowl and garnish with the omelet strips, chopped scallions. Serve immediately.
Notes: I can’t get kalamansi limes where I am, so I use only the lime juice. Oh, how I miss squeezing the kalamansi lime and its smell on my fingers *sniff sniff *
Oh, another must have for the extra extra kick is THE sambal belachan which goes very well with this!!
Monday, January 3, 2011
Curry Chicken
I ushered in my new year at a party organized by KC’s supervisor. They loved Asian food so I thought curry chicken would be a good dish to introduce to the people here. This was my second attempt of cooking curry chicken. The first one was just ‘so so’ because I only used the ready mix curry paste. It’s definitely lack of something very important – the ‘kick’!!
I googled and I was very excited when I found this website Nyonya Food. It had a lot of tasty yet easy recipes for the dishes that I never thought I would want to cook myself. Now that I have no choice, I am really thankful and much willing to give it a try. The original recipe for curry chicken can be found here. I modified according to my accessibility for spices. Though without the curry leaves, I am very satisfied with my curry chicken this time round. It tasted better after reheating as the gravy would thicken. I cooked quite a lot and we ate it with rice, bread, pita bread, naan…
This is the curry paste we used for cooking curry
This is the curry I cooked using my modified recipe
This is the curry I cooked using only curry paste. You can notice the obvious color difference, not to mention about the fragrance and flavor *sniff sniff*.
Naan is sold for $2 a piece here. So far, we only had twice ;P
Here is my modified recipe for curry chicken:
Ingredients:
- 6 chicken whole legs (cut in small pieces)
- 4 medium size potatoes (peeled and cut into cubes)
- 100ml thick coconut milk and 100ml milk (I use less coconut milk because I am watching out for my cholesterol level)
- 2 star anise
- 1 cloves
- 1 cinnamon stick (3 inches long)
- 1 lemongrass (cut into 2 inches long)
- 5 tbsp. oil
- 2 cups water (use more if you like it to be more diluted)
Spice Paste (ground):
- 4 cloves garlic
- 2 big onions
- 1 tbsp. turmeric powder
- 1tsp galangal powder
- 2 tbsp. curry powder
- 1 lemongrass (white part only)
- 2-3 tbsp. chili paste
- ¼ pack of curry paste (optional)
Seasoning
- 1 tbsp. salt
- 1 tsp. sugar
Method:
- Heat up your wok, pour in 5 tbsp oil, sauté cinnamon stick, star anise, cloves and lemon grass, fry over low heat, add in spice paste and stir-fry until fragrant and turn into darker color.
- Add chicken and potatoes and fry well. Add in water, cover the pot, bring it to boil until chicken and potatoes are cooked well (around 10 min).
- Transfer everything to crockpot and cook for at least 3 hours on high.
- Add the thick coconut milk, salt and sugar. Continue to cook on high for 2-3 hours or until the chicken and potatoes become tender. Remove and serve with white rice, bread, nasi kunyit, or roti jala.
Notes: To make it easier, add in coconut milk when you transfer everything into crockpot and let it cook for few hours until chicken and potatoes are tender and the gravy starts to thicken.