Sabah Fried White Mee Hoon

Very similar with Tuaran Mee I cooked the other day. As delicious, too
This time I used chicken meat and fish cake slices

Recipe is from Mary from A Pepper's Love

What you need:

150g seafood (I used chicken breast, diced and marinate with salt and pepper)

300g thick rice vermicelli (soaked in hot water til soft)

4 cloves of garlic (I used 7)

1/2 big chili (I didn't use)

1 egg (I used 2)

1-2 stalk of choy sum or gau choy (I used half packet of chye sim)

1/4 carrot (I used 1/2 - julienned)

1/2 big onion, sliced

1 tsp chicken stock (I used powder type)

3 tbsp chicken soup (I used 7 tbsp)

2 tbsp oil

1 tbsp light soya sauce (I added)

 

Method:

1. Heat the wok with 2 tbsp oil. Put meat and fishcakes to fry for few seconds. Add garlic followed by carrot and onion
2. Add eggs, stir briefly, immediately add in mee hoon and stir fry for few seconds and finally add chye sim
3. Add chicken stock & chicken soup and light soya sauce, then continue to stir fry for few second
4. Serve hot

 

After I made my Tuaran Mee the other day, I read a blog post by Kelly from Kelly Siew Cooks, sharing her cooking the noodle

I just realized that one important element in the dish is to let the egg coat the noodles.

So I tried on this dish I cooked today, but I guess I still didn't do a good job in that

I shall try again :)

 

 

 

This post is for Malaysian Food Fest, Sabah Month hosted by Mary from A Pepper's Love

THB#18 Blueberry Almond Cake

Another keeper recipe from the book Coffee Cakes by Lou Seibert Pappas
The Home Bakers bakes recipes from this book currently, and many times, if not all, impressed by the results :)

A super soft and moist cake, bursting with lots of juicy blueberries and crunchy almonds
Perfect for tea time companion! Delicious!

The original name for this cake is Marionberry Hazelnut Cake
Anybody familiar with marionberry? I am not. In fact, I never heard about it :)
I googled for the image, it looks similar to blackberry, but more to oval in shape
Tastewise, I am clueless, I never even see it here in Singapore hehehe...

Hence, I chose blueberries to replace marionberry, and instead of hazelnut, I used almond instead
I baked half recipe using 20x10cm rectangle pan
I followed the recipe accordingly, but reduced both sugars to 1/8cup each (total 1/4 cup for both sugars combined) - the sweetness is just nice to my liking
I replaced almond extract to vanilla extract
Using almond meal and omitted 1/2 tsp cinnamon (for half recipe) supposedly mixed in the batter
1 cup of blueberries seemed a lot for the pan I used, but I used up all anyway
I used chopped almond for topping

For the full recipe, please visit Janis from The Kitchen Is My Shrink whom has chosen this great recipe from the book :)

This post is for The Home Bakers hosted by Joyce from Kitchen Flavours

 

To view other members' baking this cake, please visit The Home Bakers (THB)

Sabah Chicken Rice Parcels (Linatan)

I was intrigued to try this dish, but I wasn't too sure if my family accepted it
I was pretty sure they like it, but at the same time I was certain they'd think it's too bland
Indeed I was right, that's what they said when they tried on this dish. No taste, that's what they said :)
But overall, this is a dish they don't mind having :)
For me, I personally love this dish. Yes, a little bland but it's really tasty and fragrant too :)

Recipe is from Wendy from Table For 2..... or More and I cooked the rice using Happy Call pan inspired by Veronica from Peng's Kitchen


What you need:

400g chicken (I used half chicken, deskinned the breast, thigh and wing)
300g rice
700ml water (I added a little)
1/2 tbsp salt
banana leaves, wash and blanch in boiling water to soften
5 cloves of garlic, minced (I added for extra taste)

Method:

1. Rinse rice and soak for 30 mins
2. Heat up Happy Call pan. Place chicken pieces, meat side down onto the pan. Let it sizzle for a whileover medium heat, add in water and salt. Bring to boil. Cover pan and simmer on lowest heat for 10mins

3. Drain the rice and put it in the simmering chicken broth. Stir to distribute the rice evenly. Bring to boil
4. Cover pan and let it simmer on the lowest heat for 10mins until the liquid is absorbed and rice is cooked
5. Turn off heat and let the rice sit for another 30mins
6. Remove chicken from the rice and shred it
7. Spoon a few tbsp of warm rice onto prepared banana leaf, top with some shredded chicken and fold like a parcel
8. Preheat steamer and steam the rice parcels for about 30 minutes (I did this but it's optional)

See the dish below.. It's sambal stir fry chayote prepared by my mum to eat with the rice parcels for extra kick. Eat them together with onion crackers was really a fulfilling meal. Yum! :)

I am submitting this post to Malaysian Food Fest, Sabah Month hosted by Mary from A Pepper's Love

Individual Cheesecakes for Mother's Day

This bake is to respond to my current craving to something cheesy
After all, all mummies today deserve to indulge themselves right? LOL

So many cheesecake recipes in my to do list. Steamed, baked, no bake, light, spongy, buttery, creamy, fruity, chocolaty...which one, which one...
I read my craving and it told me I wanted something rich and creamy, hence my choice on this recipe by one of my trusted site, Joy Of Baking

To accompany the cakes, the toy car was contributed by Ian, the pink dress doll by Abby and the yellow lily was DH's LOL

Oh my, so rich, so creamy, just like I wanted!
The sweetness of this cake went so well together with the tangy berries

What you need:

For the base:
100g crushed digestive biscuits (I used marie biscuits)
15g white sugar
65g melted butter

For the filling:
454g (2 boxes) cream cheese, room temperature
130g white sugar (I used 120g caster sugar)
a pinch of salt
2 large eggs, room temperature
1 tsp vanilla extract
1/2 tsp lemon zest (I used zest of 1 lemon)
120ml sour cream, room temperature (I used plain low fat yoghurt)

Method:

Preheat oven to 150 degC and place oven rack in the center of the oven. Line 12 muffin cups with paper liners

For crust:
In a small bowl combine biscuit crumbs, sugar, and melted butter. Press a heaping tbsp of crumbs onto the bottoms of the 12 muffin cups. Cover and refrigerate while you make the filling

For filling:
In the bowl of your electric mixer, beat cream cheese on low speed until creamy and smooth. Add sugar and salt and beat until combined. Scrape down the sides of the bowl as needed. Add eggs, one at a time, beating until incorporated. Add vanilla extract, lemon zest, and yoghurt and beat until incorporated

Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups.
Bake for 22 minutes or until firm but the centers of the cheesecakes still wobble a little Remove from oven and place on a wire rack. Let cool and then cover with plastic wrap and refrigerate (a few hours or even overnight)

Serve with fresh strawberries, fresh blueberries or strawberries/raspberries sauce. Also nice to drizzle them with some chocolate sauce

To all mummies, hope you had a great time today celebrating Mother's Day :)

2nd Anniversary Bake Along #44 & THB #17 Essence of Orange-Chocolate Wafer Cupcakes

These super moist cuppies are really delicious and loved by my family
I followed the recipe, didn't reduce the sugar quantity and I found it's a little too sweet but still tolerable
I soaked the golden raisins with rhum before processing them, too
Every bite I had was with a hint of rhum fragrance. Hhhhmmmm....

For full recipe please view Eileen of Hundred Eighty Degrees, whom has chosen this keeper recipe, very good choice!

I submit this post to:

*The Home Bakers hosted by Joyce from Kitchen Flavours
where we bake recipes from the book Coffee Cakes by Lou Seibert Pappas and this is our 17th bake

 

 

*Bake Along, organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids where we are now celebrating 2nd anniversary :)

 

 

 

Please view below for other superb cupcakes :)

 

And for all mummies out there, hope you'll have a great time celebrating Mother's Day tomorrow

Stay tune for my bake for this special day tomorrow :)

 

 

Sabah Fried Turan Mee (Egg Noodle)

Simple and delicious dish and loved by the family

 

 

Recipe is from Mary from A Pepper's Love

 

What you need:

(modified a little)

 

seafood - I used prawns (halved) and fish slice (I used tilapia fillet, but after stir frying the slices became small pieces LOL)

3 cloves of garlic - minced

bokchoy - cut

eggs (I used 2 medium eggs)

1 pack egg noodle

2 tsp chicken stock

5 tbsp chicken soup

1.5 tbsp black soya sauce

vegetable oil

 

Method:

1. Cook the noodle according to the package instruction
2. Once cooked, drain and dip in icy cold water for a while
3. Heat oil and put in prawns and fish slice, stir fry for a few seconds til change color
4. Add in garlic and followed by egg
5. Add in noodle and stir fry for awhile til evenly mixed
6. Add in chicken stock, chicken soup, black soya sauce and finally bokchoy
7. Toss around for awhile til evenly mixed
8. Serve immediately

 

 

 

I love eating this dish with hot chilli sauce and prawn crackers :)

I am submitting this post to Malaysian Food Fest, Sabah Month hosted by Mary from A Pepper's Love

Sabah Meat Egg Rolls (Hakka Chun Ken)

This dish is very similar, if not the same, with a dish my mum used to cook for me during my childhood. There are a few difference in the making process and the ingredients used, though
And my mum used to serve this egg rolls in soup, with chicken stock, carrots, spring onion and cauliflower
Sometimes, my mum would slice the egg rolls and pan fry the slices, and eat them with soya sauce and cut bird's eye chilli mixture
That was one tasty snack, too :)
I cooked the dish once, the whole family enjoyed it :)
 When I saw this meat egg rolls is included in Malaysian Food Fest - Sabah month, I was like oh, I have to make this :)

 

Recipe is from LilyAnette with some modification

What you need:

400g pork loin cut, minced and beaten with mixer of kneaded by hand til sticky (I used 300g minced pork)
1 clove of garlic (I added)
2 shallots (I added)
2 egg whites (I added)
1/2 tsp salt
1 tbsp. light soya sauce
1 tbsp. sesame oil
1/2 tsp sugar
1 slice of ginger, finely minced (I didn't use)

For the egg wrappers:
4 eggs, lightly beaten
4 pinches of salt
1 tsp cornstarch mixed with 3 tbsp water

extra cornstarch and water mixture to be used to 'glue' the egg rolls

Method:

1. Process garlic and shallots in the food processor til smooth
2. Mix minced pork, garlic and shallots mixture, egg whites, salt, light soya sauce, sesame oil and sugar. Mix well and set aside
3. In a medium bowl, mix eggs, salt, and cornstarch mixture. Make omelette on frying pan over medium low fire (I got 5 omelettes, and I found mine were still too thick, hence the wrinkly appearance). Let cool the omelette
4. Spread meat mixture over the omelette and roll up like rolling swiss roll, away from you
5. Tighten it, and seal the end with corn flour mixture
6. Wrap each egg roll tightly with cling wrap and steam for 30 minutes
7. Remove from steamer and let cool
8. Once cool, keep them in the fridge for at least an hour before cutting (this will be really helpful when doing the cutting)

 I am submitting this post to Malaysian Food Fest, Sabah Month hosted by Mary from A Pepper's Love