Easy Kimchi recipe

Few weeks ago, I decided to make my own kimchi. I did it mostly because many Korean recipes that I wanted to try require the use of kimchi and store-bought kimchi are so rare here in SP. Many years ago, when I was still a secondary school student, I used to make bottles of kimchi and store them at home because I really liked them a lot. Even my grandmother likes it, so we are like two big fans of these pickled vegetables. Experimenting with it again now, I was half expecting it to fail. But thank God, it turned out to taste exactly how I would like it to be. I got this recipe for kimchi from Maangchi.com, a website owned by a cute Korean food blogger who generously shares all her recipes too. Of course, I did some alterations in the recipe as some ingredients cannot be found here in Malaysia. Still, thanks to her recipe, my bottle of kimchi turned out be quite pleasing and useful for many other Korean dishes. 

Ingredients:

500g of napa cabbage (or also known as chinese long cabbage)

1/4 cups of salt

For the porridge

1 cup of water

1/8 cup of glutinous rice flour

1 tbsp of sugar

For the kimchi paste

1 1/2 tbsp of fish sauce

3/4 cups of hot pepper flakes

4 cloves of garlic

1 tbsp of minced ginger

1 small onion

3-4 stalks of green onion

1/2 cup of radish (julienned)

1/4 cup of carrots (julienned)

Read More

Wonton Soup recipe

Yesterday, I suggested that we have wontons for dinner as I bought a packet of wonton skins about two weeks back and I still haven't used it yet. Since both he and I had a nearly empty fridge except for the wonton skins and also meat, he agreed to have only wontons and rice for dinner. Hehe :D 

I suggested that we make wonton soup as we have been eating mostly fried stuff for two days straight. But, after wrapping all the wontons, he decided that there are too many wontons and putting all of them into the soup would spoil the dish. Hence, he fried half of them. We ended up having both wonton soup and also fried wonton, with rice! Still, since this post is about wonton soup, I'll only focus on wonton soup. 

Click 'read more' to find out how to cook this dish!

Read More

How to cook instant Japanese Curry!

I love Japanese curry. To me, it tastes a bit like Maggi kari soup with a thick texture. Imagine that, with tonnes of soft carrot and potatoes over a plate of hot rice. One word: YUMS. Two words would make it: SUPER YUMS. The best part is, Japanese curry is usually sold as an instant paste in Malaysia so anyone would have the skills to cook them. It is just like cooking instant noodles with a little additional chopping skills. I usually make a big batch of curry at once and then freeze the leftovers so that I can have them at some other time by just reheating it. Perfect for those lazy days when I don't feel like chopping and cooking and then washing a chunk-loads of pots, pans and dishes.

Ingredients: (Serves about 5 people)

1/2 a packet of Japanese curry paste (about 100g)

2 medium sized onions

2 medium sized carrots

2 medium sized potatoes

1 tbsp of oil

Water

Read More

Simple Paratha Wrap

Saturday morning and I woke up hell'a early just because I couldn't sleep in any later. Damn... I think I am aging. Since I woke up so early in the morning, I figured I probably should fix a good breakfast for myself. I probably hadn't make a nice breakfast for myself in months just because weekday mornings are too much of a rush and I like to have noodles from the hawker stalls on weekend mornings. Few weeks back, I bought frozen paratha's from Tesco because they were finally on promotion! Still, they cost RM 5 per package and that's equivalent to RM 1 just for a plain piece of paratha. Hence, I still think they are pricey despite being on sale. (heh! me trying to be frugal :P) Initially, I wanted to make it into a paratha roll and slice it up so that I get two pretty rolls for breakfast. Unfortunately, as always, I overestimated my ingredients and I was not able to roll it up. Well, that's okay since I decided to just fold it into two and call it a wrap ☺☺☺

Ingredients:

1 plain paratha

1 small tomato (sliced)

2-3 leaves from butterhead lettuce

1 frankfurter sausage

1 egg (beaten and seasoned with salt and pepper)

Sriracha sauce

Click 'read more' to check out the recipe!

Read More

Creamy Chicken Sopas

Many many years ago, when my sisters and I were still kids (my sisters were probably still in pre-school), we had Filipino maids at home while my parents went out to work. Those were the better days where maids are more trustworthy and most parents will leave their children at home with the maids so that they can work peacefully. Although I am still very young at that time, I do remember that my Filipino maids speaks English and they have their Sunday's off where they can go out to Pudu, Kota Raya, Bukit Bintang and dance at discos or hang out with their fellow Filipino friends. They will be out since morning and will be back around evening. I had Filipino maids for quite many years, and there is no doubt that I would remember some of their Filipino cooking. One of them, which my sisters and I have a particularly strong memory of is this: Creamy Chicken Sopas.

I didn't know it was called Chicken Sopas until my sister accidentally bumped upon a site which had the recipe for this. When I look at it now, I can totally remember how my Filipino maid used to feed us this, and I think I didn't really like it back then. She would always give us a gigantic bowl of this and make us finish it. Now, many years later, I think it is so creamy and heartwarming that I promised myself I am going to cook it a second time. Sigh, the good old times of running away from the feather duster in her hands because I refuse to eat :P 

Ingredients: Serves 5-6 people

400g of dried elbows pasta

300g chicken breast meat (thinly sliced, marinated with some salt and 2 tbsp of cornflour)

5-6 stalks of celery (thinly sliced)

1 large carrot (thinly sliced)

3-4 cloves of garlic (diced)

1 large onion (diced)

1 can of evaporated milk (about 300ml) 

50g of butter

3-4 tbsp of fish sauce (approximated to taste)

1/2 a cube of chicken stock

Black pepper

Click to read more!

Read More

Fried Nestum Chicken Recipe

Today I am going to introduce one of my boyfie's signature dish: Nestum Chicken! It is similar to frying chicken fillets with a coating of breadcrumbs. The only difference is, the chicken fillet are coated with Nestum oats and they taste and smell ten times better! Oh my, I can literally smell the aroma of the Nestum while blogging about it. Such a dish, it is a crowd pleaser. This I can definitely assure you. It is good for picky kiddos, hungry teenagers, and even the elders! Usually I serve Nestum chicken as a side dish with rice but we can always just make it as a fun snack.

Ingredients: Serves about 4-5 people

3 pieces of chicken keel (de-boned and the meat is cut into bite size fillet strips like above)

200g of Nestum oat

300g of all-purpose flour

2 large eggs (beaten)

Oil

Marinade:

2 tbsp of soy sauce

1 1/2 tbsp of oyster sauce

Pepper

Click to read more.

Read More

One Whole Tomato Rice [一个番茄饭] [Rice Cooker recipe]

Hello, I finally found the time to blog again! Since I am having dinner alone tonight, I've finally made this whole tomato rice which is all the craze now. Truth to be told, it is VERY EASY to make this meal and it did not taste as yucky as I thought it would be. Nope, it turned out to be quite yummy considering I only used such simple ingredients.

Ingredients: (Serves about 1.5 medium sized bowls of rice)

1 medium size tomato

1 cup of rice

2 medium size dried mushrooms

1 tsp of salt

1 tsp of sesame oil

Pepper

Water

Click to read more!

Read More

Loh Mee Recipe [ 卤面 ]

Hello! It's been a looong time since I posted a new recipe despite the fact that I went through a long holiday. I had been super busy all holiday that I didn't have much time to experiment with new recipes. Two days ago, I was shopping for groceries in Tesco and I saw the thick yellow egg noodles for sale. My immediate thought was, "Gosh, I miss having Loh Mee...". The Loh Mee that I crave for isn't the type that we can usually find in northern Malaysia where they use thin yellow noodles and have a darker broth. The Loh Mee that I crave for tastes a little bit like shark-fin soup as it is served with black vinegar and it looks like this! 

Ingredients: (Serves 2 big portions)

400g of thick yellow egg noodles

150g of sawi bunga (choy sam， 菜心)

350g of boneless chicken breast meat

2 eggs

80g of fish cake

2 small garlic whole bulbs

1 cube of chicken bouillon cube

Light soy sauce

Black vinegar

Salt

Sugar

Cornflour

Read More