Last night, my hubby and I went out for dinner with a friend who wanted to take us to Fu Lai, a restaurant in Puchong Jaya (the old phase) for what he described as the best salted egg prawns he has ever had in KL.
So off we trudged to Puchong, a place I am not too familiar with. The shop is located off Jalan Puchong (on the right hand side if you're coming from KL), and is next to the Petronas station.
There, we ordered the much acclaimed salted egg prawns, a spinach soup, one kau yok (pork with yam) and one of their specially home made tofu dish. They were all yummy, especially the salted egg prawns. It wasn't too expensive either, as the total bill came up to RM68. Definitely worth the trip there.
Sunday, 24 August 2008
Wednesday, 6 August 2008
What's For Dinner Tonight?
This is the question my hubby asks each time he calls. Not, "how are you" or "I love you", but......"What's for dinner tonight?".
Well, considering we've blown our budget on that teriyaki salmon, I guess it's going to be another poor man's meal tonight.
Taking a leaf from a reader here who calls himself "Tom" (is there a "Jerry" here, too?), I'm going to cook something with tomatoes and chillies. It's my version of the ubiquitous Penang Mee Goreng, well, Spaghetti Goreng, anyway.
My recipe yields 3 portions - my mummy likes it too, so I have to cook her share as well.
Ingredients:
320g of spaghetti (pre-boiled in boiling water with some salt & oil in it, then drain when cooked)
1 tomato, cut into wedges
1 potato, cut into small cubes
A few stalks of long beans, cut length-wise
5 shallots, minced
5 cloves of garlic, minced
Sauce (combined):
3 tablespoons tomato ketchup
1-1/2 tablespoon chilli paste
2 tablespoons fish sauce
1/2 teaspoon salt
1 teaspoon ikan bilis stock granules (the one without MSG added)
1 tablespoon light soya sauce
1/2 cup water
Method:
1. Heat oil in wok. Then fry potatoes until golden. Remove and set aside.
2. Fry garlic and shallots until golden.
3. Add the long beans and stir for a while.
4. Pour in the sauce and mix well. If you like your long beans soft, like I do, cover the wok at this stage and simmer for about 5 minutes. Alternatively, you may pre-steam the beans first.
5. Add in the tomatoes and fry till they are slightly soft.
6. Pour in the drained spaghetti and potatoes.
7. Mix well, and when sauce has been absorbed by the spaghetti, it's ready to be served.
Yum-yum. Another delicious poor man's meal. Meowwwww.
Well, considering we've blown our budget on that teriyaki salmon, I guess it's going to be another poor man's meal tonight.
Taking a leaf from a reader here who calls himself "Tom" (is there a "Jerry" here, too?), I'm going to cook something with tomatoes and chillies. It's my version of the ubiquitous Penang Mee Goreng, well, Spaghetti Goreng, anyway.
My recipe yields 3 portions - my mummy likes it too, so I have to cook her share as well.
Ingredients:
320g of spaghetti (pre-boiled in boiling water with some salt & oil in it, then drain when cooked)
1 tomato, cut into wedges
1 potato, cut into small cubes
A few stalks of long beans, cut length-wise
5 shallots, minced
5 cloves of garlic, minced
Sauce (combined):
3 tablespoons tomato ketchup
1-1/2 tablespoon chilli paste
2 tablespoons fish sauce
1/2 teaspoon salt
1 teaspoon ikan bilis stock granules (the one without MSG added)
1 tablespoon light soya sauce
1/2 cup water
Method:
1. Heat oil in wok. Then fry potatoes until golden. Remove and set aside.
2. Fry garlic and shallots until golden.
3. Add the long beans and stir for a while.
4. Pour in the sauce and mix well. If you like your long beans soft, like I do, cover the wok at this stage and simmer for about 5 minutes. Alternatively, you may pre-steam the beans first.
5. Add in the tomatoes and fry till they are slightly soft.
6. Pour in the drained spaghetti and potatoes.
7. Mix well, and when sauce has been absorbed by the spaghetti, it's ready to be served.
Yum-yum. Another delicious poor man's meal. Meowwwww.
Tuesday, 5 August 2008
A Poor Man's Meal
Well, after that Teriyaki Salmon meal in my earlier post, I need to cook a poor man's meal to balance the budget so that our groceries bill remain the same despite the price hikes.
So, what constitutes a poor man's meal, or in this case, a poor woman's? Something that uses as little ingredients as possible, and uses only the very cheap ones. It is none other than the ubiquitous Economy Fried Beehoon.
Here's my version of it (I'll try to be as accurate in the measurements as possible). Recipe yields 2 portions.
Ingredients:
200g beehoon, pre-soaked in water until soft
A few leaves of cabbage, cut into squares
1/4 carrot, cut into strips
5 cloves garlic, minced
5 shallots, minced
Sauce (combined):
1 cup water (or thereabouts)
1/4 teaspoon sugar
1/3 teaspoon salt, or to taste
1 teaspoon ikan bilis stock granules (anchovies stock granules)
2 tablespoons light soya sauce
1 tablespoon oyster sauce
1 tablespoon Chinese rice wine
1/2 teaspoon Worcestershire sauce
1/2 teaspoon sesame oil
1/2 teaspoon dark soya sauce
Method:
1. Heat wok until hot. Then add oil and fry the garlic and shallots until golden and fragrant.
2. Add the cabbage and carrots. Fry until cabbage is cooked.
3. Pour in the combined sauce and bring to a boil.
4. Add beehoon, gently turning over repeatedly, making sure all the beehoon is covered by the sauce.
5. When all the sauce has seeped into the beehoon, give it a few quick tosses, and beehoon is ready to serve.
Enjoy...........
So, what constitutes a poor man's meal, or in this case, a poor woman's? Something that uses as little ingredients as possible, and uses only the very cheap ones. It is none other than the ubiquitous Economy Fried Beehoon.
Here's my version of it (I'll try to be as accurate in the measurements as possible). Recipe yields 2 portions.
Ingredients:
200g beehoon, pre-soaked in water until soft
A few leaves of cabbage, cut into squares
1/4 carrot, cut into strips
5 cloves garlic, minced
5 shallots, minced
Sauce (combined):
1 cup water (or thereabouts)
1/4 teaspoon sugar
1/3 teaspoon salt, or to taste
1 teaspoon ikan bilis stock granules (anchovies stock granules)
2 tablespoons light soya sauce
1 tablespoon oyster sauce
1 tablespoon Chinese rice wine
1/2 teaspoon Worcestershire sauce
1/2 teaspoon sesame oil
1/2 teaspoon dark soya sauce
Method:
1. Heat wok until hot. Then add oil and fry the garlic and shallots until golden and fragrant.
2. Add the cabbage and carrots. Fry until cabbage is cooked.
3. Pour in the combined sauce and bring to a boil.
4. Add beehoon, gently turning over repeatedly, making sure all the beehoon is covered by the sauce.
5. When all the sauce has seeped into the beehoon, give it a few quick tosses, and beehoon is ready to serve.
Enjoy...........
Thursday, 31 July 2008
My Version of Salmon Teriyaki
Went to Jusco yesterday to get some fish. I was shocked to see that the price of red snapper fillet has been raised yet again. It's now RM33.90 a kg. I selected 2 small fillets and had them weighed. Imagine my horror when the Jusco staff handed it back to me with a price tag showing RM16.99. I might as well buy 2 salmon fillets for that price!!
Looks like it's going to be salmon teriyaki for dinner. It's the only way I know how to cook salmon fillets, by the way.
Marinade it for at least 2 hours in the fridge with:-
1 tablespoon dark brown sugar
A sprinkle of paprika powder
2 tablespoons of Kikoman Teriyaki Sauce (original flavour)
2 tablespoons light soya sauce
1 teaspoon lime or lemon juice, whichever I have in the fridge
1.5 teaspoon sesame oil
(combine the marinade well, and rub it on the salmon fillets)
To cook, heat a frying pan or wok, and pour the salmon and marinade into it. No oil used for frying a fish?! Well, I'm one of those who are quite health conscious, so I avoid using oil where possible.
I like a bit of gravy on my rice, and so do my hubby and mummy. This means I need quite a bit of gravy to go round, which the recipe above does not yield.
To make extra gravy, just make an additional portion of the marinade above, and add some water to reduce the saltiness. Remove the fillets from the frying pan, then heat up the gravy. When it's heated through, pour it on the fillets.
Yum-yum!!! Pat-pat myself on my shoulder.
Looks like it's going to be salmon teriyaki for dinner. It's the only way I know how to cook salmon fillets, by the way.
Marinade it for at least 2 hours in the fridge with:-
1 tablespoon dark brown sugar
A sprinkle of paprika powder
2 tablespoons of Kikoman Teriyaki Sauce (original flavour)
2 tablespoons light soya sauce
1 teaspoon lime or lemon juice, whichever I have in the fridge
1.5 teaspoon sesame oil
(combine the marinade well, and rub it on the salmon fillets)
To cook, heat a frying pan or wok, and pour the salmon and marinade into it. No oil used for frying a fish?! Well, I'm one of those who are quite health conscious, so I avoid using oil where possible.
I like a bit of gravy on my rice, and so do my hubby and mummy. This means I need quite a bit of gravy to go round, which the recipe above does not yield.
To make extra gravy, just make an additional portion of the marinade above, and add some water to reduce the saltiness. Remove the fillets from the frying pan, then heat up the gravy. When it's heated through, pour it on the fillets.
Yum-yum!!! Pat-pat myself on my shoulder.
Monday, 28 July 2008
Phew! At last!!!
At long last, I am posting in my blog!! Yeah, yeah, big deal, there are zillions of blogs out there, you say. But are you aware that to get started is the hardest? I created this blog eons ago, and had no idea what to write!!
I am just an ordinary, dispensable speck of life on this planet. I need inspiration from an ordinary being like me. And now, at last, I got that much-awaited inspiration.
And the credit goes to Bina, a member from http://www.kitten.com.my/forum who keeps a very interesting blog at http://sillylupie.blogspot.com. Thanks, Bina, for the inspiration. I owe you one.
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