Friday, December 30, 2011


With the ready steam mushroom aromatic smell all over the house how can I wait any longer to taste the juicy smooth mushroom. Here is a simple and fast cooking one pot meal best served with warm cooked rice. Drooling.....................

500 gm pork belly - cut into bite size
1 whole garlic - removed skin
1 Chinese cabbage - cut into long strips
lots of soy sauce to taste and season with pepper. (you can add in seasoning or oyster sauce if you like but I did not add in any of this as the mushroom is so aromatic and sweet plus the soy sauce)

1. In a sauce pan add a few tbsp. of oil, sauteed the garlic pips lightly brown.
2. Add in the pork stir fry a few minutes then add in the ready steam mushrooms.
3. Then slowly add in some soy sauce stir fry for awhile then add enough water to simmer (you need to adjust yourself to taste as different brand of soy sauce saltiness varied.)
4. When the pork is tender add in the Chinese cabbage to cook for a few minutes until tender.
5. Mix some water with cornflour to thicken the gravy and is ready to serve.

P/s Irene hope you like it.

Thursday, December 29, 2011



1. Soak mushrooms in cold water with some sugar until soaked thru (few hours).

2. Rinse and squeeze mushrooms dry

3. Here I am preparing 500gm dried mushroom.

1/2 cup water
1/4 cup soya sauce
1/4 oil
2 tbsp sugar
4 heapful tbsp cornflour

4. Mix together and pour over mushroom, using hands to mix and squeeze the mushroom to absord the mixture.

5. Steam for 40 minutes or longer if you wish for softer texture.

6. Cool, pack and store in freezer. Mushroom ie ready to use in any kind of dishes (stir fry, stew, claypot chicken rice, chinese dumplings, pastries and etc)

Ayam Masak Utara.

1. Marinate chicken with salt, pepper, 1 tbsp cornflour and a bit of tumeric powder for at least 1/2 hour.Then deep fry for browning not cooked. Here I using 1 whole chicken.

20 shallots
15pcs soaked dried chillies or chili Boh
1 thin slice of galangal (if not available can be omitted)
1/2 cup of oil
2. Blend the above ingredients into fine paste, pour into wok with low heat on to fry the paste until aromatic or the oil floated on the surface.

3. Add the fried chicken, 1 pc Tumeric leaf (if you have)and stir for a while.

4. Add 1 packet coconut milk (250ml) and 1 tsp sugar and stirring constantly to avoid burning.Taste and season with salt and chicken granules if you prefer.

5.Continue cooking until the gravy thicken.

Serve with white rice/butter rice/coconut rice with fried egg and cucumber pineapple salad.

Monday, December 26, 2011

Christmas Roast Turkey

Yesterday is Christmas day although we are not Christian but we do enjoyed having a family dinner together with roast turkey, pumpkin soup, potatoes sausages salad and butter rice. This year I manage to get a small turkey (5kg) at the lowest price rm19.90perkg in Giant hypermarket where as others supermarts selling between rm22.90 to rm28.00 perkg.
The only thing that not properly done is my table and serving platters as all my things are still packed in boxes with no intention to unpack until we get to have our own house. Nevertheless we have a wonderful dinner, my sons taking pictures to put into facebook and I taking pictures for this blog as you noticed it been a while I did not update it.

Roast turkey
1 whole turkey - thawed and pat dry
2 tbsp Sage - chopped finely
Salt (2-3tbsp) and pepper                                      } mix all together
A few tablespoon of olive oil

A few twig of fresh Rosemary - cut into 3" lenght
A few slices of streaky bacon

1.5 liter chicken stock
3 tbsp flour

1.Rub the turkey inside out with the mixture. Under the skin also rub with the mixture and stuff in the Rosemary twigs and the streaky bacon.
2. Wrap the seasoned turkey in aluminium foil and placed onto a baking tray. Keep in the fridge to marinate at least 24 hours until bake time,
3.Calculate the turkey weight for roasting 40minutes perkg. My turkey is 5kg x 40min= 3hours 30 minutes .
4. Bake at 180 C for 3 hours and removed the alunimium foil to continue baking for browning the turkey. Please keep an eyes on the turkey so is not burn.
5. When cooked, lift the turkey from tray, skim the surface fats from the roasting tray, add some chicken stock (or water) and flour.
6. Place the roasting pan onto a stove and bring to boil. Season the sauce if needed. Serve turkey with gravy.

Potatoes Sausages Salad
1 packet (800gm) potatoes - wash and boil in a sauce pot with lightly salted water until tender but not too
                                             soft. Cut into wedges, put aside.
15 pcs chicken/pork mini sausages
2 tbsp butter
3 tbsp olive oil
3/4 cup water
salt and black pepper to season.

1. Place butter, olive oil, water and sausages in a pan onto a stove with high heat. Cook until the water evaporated turn heat to low and with remaining oil stir fry to brown the sausages then add in the cooked potatoes wedges. Mix thoroughly, season with salt and pepper. Serve.
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