Thursday, February 27, 2014

Salmon Noodle Salad


I whipped up this simple noodle salad for a quick lunch during the weekend as it was too hot and humid to eat out.  There's no exact recipe for this salad.  I just panfried the piece of seasoned Salmon, break it up into chunks, cooked the noodles, tossed in whatever veggie that was in my fridge, squeezed on some lemon and it's done!






Salmon Noodle Salad

Ingredients
250 gm Salmon
Some salt, pepper and mixed dried herbs
Cabbage, Carrot, Coriander and Tomatoes
Fish Sauce and some Olive oil
Dried noodles
1 Lemon

Method
Season the piece of Salmon with some salt, pepper and mixed dried herbs
Pan fry the Salmon, 2 or 3 mins. on each side
Dish out and break into chunks, set aside
Slice up the cabbage and carrot
Dice the tomatoes
Cook the noodles in a pot of  boiling hot water
Drain off  the water and put noodles onto a plate,  drizzle on some fish sauce
and Olive oil, toss it well
Arrange some Salmon chunks, toss in some cabbage,
carrot and tomatoes
Squeeze on some Lemon juice
Serve




I'm linking this post to Little Thumbs Up 'Lemon' hosted by Grace  of  Life can be simple,  organised by Zoe  of  Bake for Happy Kids and  Doreeen  of  My little favourite DIY.


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Monday, February 24, 2014

A Meet-up and Mamayu Nasi Kukus


Elin of  Elinluv's tidbits corner and I had a wonderful time recently meeting up with Gertrude of
My Kitchen Snippets and Sonia of  Nasi Lemak Lover.  It was my first time meeting up with Gertrude and Sonia. The venue was lunch at Madam Kwan's, MidValley.  Sonia brought us some yummy pumpkin angku kuih as dessert and Gertrude's classmate Yik Wah joined us later.  We had so much to talk about and chatted like old buddies and if not for time constraint we could have stayed on longer.

The next agenda on our list that day was a 'date' with Andy Lee, the young and enterprising co-owner of Mamayu Nasi Kukus at the Oasis Food Court of the Midvalley Megamall.


Here's a short introduction of Mamayu......

Mamayu was born into a family of cooks from Tanah Merah, Kelantan. At a very young age,  Mamayu has shown passion for cooking, often following her mother to their stall to learn the trade.  After years of cooking and guidance from her mother, she has managed to master the skill of cooking authentic Kelantanese cuisine such as their very well received Kuah Kerutuk & Gulai Kawah.  


Ayam Goreng Berempah .... crispy on the outside, moist and juicy on the inside.


Mamayu Nasi Kukus ..... with Kuah Kerutuk on the left and Gulai Kawah on the right.

Nasi Kukus is steamed rice and at RM 8.90 it comes with a whole leg of Ayam Goreng Berempah, cucumber slices, mixed vegetable and some prawn crackers...... value for money, right?  



Nasi Lemak with Ayam Goreng Berempah, fried peanuts, ikan bilis, half piece of hard boiled egg, prawn crackers, kuah sambal, cucumber slices and topped with their yummy crispy rempah.  Also priced at RM 8.90 and only RM 4.90 without the Ayam Goreng Berempah...... another value for money meal!

For breakfast they serve Rice Noodle Rolls, something like the 'Chee Cheong Fun' not flat but rolled up like a spring roll.

Do drop by Mamayu's kiosks and try out their food and I'm sure you won't be disappointed for they were good, especially their kuah and sambal, not forgetting the Ayam Goreng Berempah.

According to Andy, Mamayu Nasi Kukus has 3 branches and they are located at :-

MamaYu 1st kiosk:
Ming Tien Restaurant
Jalan Pjs 11/28a, Bandar Sunway.

MamaYu 2nd kiosk:
Restaurant Nam Yiang
Jalan Pjs 7/22, Bandar Sunway.

MamaYu 3rd kiosk:
Mid Valley Oasis Food court, lot no.10

Contact person:
Andy Lee
014-2600 800

We left Kuala Lumpur with a 'bloated' stomach, at least, myself and I had to forgo dinner as I've had far too much chicken and rice for a day.  And Gertrude and Sonia, thank you so much for your lovely gifts and it was nice meeting both of you and Yik Wah.

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Thursday, February 20, 2014

Salted Caramel Ice Cream


This cool dessert should be most welcomed in any household during this hot, humid and hazy weather.  We are experiencing a very hot spell in this part of the world and this can be choking at times more so if people were to adopt 'open burning' in their compounds.   This salted caramel is a fun flavour to make and I like it best, topped with some caramel sauce and a dash of freshly ground seasalt.......an amazing flavour!

Please note that my blog has 'moved house' and my new domain name is  www.nofrillsrecipes.com and I would appreciate that you update my home url at your site.  Thanks and do have a nice weekend ahead!


Recipe for Salted Caramel Ice Cream  (Adapted from 'here' with slight modification)

    Ingredients
  • 100 gm caster sugar
  • 1/8 cup/31 ml water
  • 3/4 cup cream
  • 1/2 cup milk
  • 1/8 tsp seasalt or a bit less
  • 4 egg yolks
  • 3/4 tsp vanilla
  • lightly toasted almond nibs
  • extra caramel sauce
  • seasalt for garnishing
Method
  1. Heat sugar and water till it turns just light brown.
  2. Add cream, milk to the pan and allow to heat through, stirring occasionally until it's just beginning to steam. Add and stir in seasalt till it dissolves.  Turn off heat and let cool.
  3. In another bowl whisk egg yolks and vanilla till smooth.  Gradually pour the caramel cream mixture into the egg yolks, whisking constantly.
  4. Pour the caramel-egg mixture back into the pot and cook till it coats the back of a wooden spoon.
  5. Put in a bowl, cover with cling wrap, let cool in room temperature before refridgerating overnight.
  6. Churn according to the manufacturer's instructions of your ice cream maker and add in the nibbed almonds just at the end of churning.



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Monday, February 17, 2014

Best Banana Bundt Cake


This banana cake recipe from Dorie Greenspan has received many good ratings and I've bookmarked this recipe  after seeing Ann's post.   This banana cake is indeed very moist, bursting with banana flavour and aroma.  I tossed in  some choc bits and I must say that it added more oomph to the cake.   True to its name, it's the Best Banana Bundt Cake that I've ever made.  Will definitely be making this again in the future.








Recipe for Best Banana Bundt Cake   (adapted from 'here')

     Ingredients
    • 350 gm plain flour
    • 2 tsp baking soda
    • 1/2  tsp salt
    • 225 gm butter
    • 170 gm caster sugar
    • 2  tsp vanilla
    • 2 eggs
    • 4 bananas (370 gm net weight- smashed)
    • 200 ml yoghurt
    • 50 gm choc bits  (optional)
    Method
    1. Sieve flour with salt and baking soda, set aside.
    2. Beat butter with sugar till creamy and fluffy, add in eggs one at a time.
    3. Reduce speed and mix in the smashed bananas.
    4. Mix in half the dry ingredients, all the yoghurt, then the balance ingredients.
    5. Toss in the choc bits.
    6. Pour into a greased and floured 10 cup Bundt pan, level the surface, wobble it a bit to expel any air bubbles.
    7. Bake in a preheated oven @ 180 deg.C for 50 to 55 mins.till golden brown.  Test with a skewer till it comes out clean.
    8. Let cake cool in pan for about half an hour before unmoulding and letting it cool completely on a wire rack.

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Thursday, February 13, 2014

Korean Fried Pork



After having enjoyed so much of Chinese food during the New Year I prepared this Korean dish for a change.  I made this porky dish with only one kind of paste and that is the Sunchang Ssamjang.   Definitely more economical to DIY this dish compared to having it in the Korean restaurant.


Recipe for Korean Fried Pork

     
Ingredients
  • 250 gm thinly sliced pork
  • 1.1/2  Tbsp Sunchang Ssamjang (seasoned bean paste)
  • 1/2  Tbsp sesame oil
  • 1 onion, sliced
  • 1 small carrot, julienned
  • 1/2  tsp lightly toasted sesame seeds ( I used black sesame seeds)
  • 1 tsp sugar
  • 1.1/2 tsp black soya sauce
  • Spring onions
Method
  1. Mix the thinly sliced pork with the Korean bean paste, sesame oil and onion.  Keep refrigerated, preferably overnight.
  2. Pan fry till cooked, add in black soya sauce and sugar to taste.
  3. Toss in the carrot and spring onions.
  4. Sprinkle on the sesame seeds.
  5. Dish out and serve immediately.


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Monday, February 10, 2014

Wood Ear ~ Mu'er Fungus Salad


It's time to get back to some healthy food after having indulged in a variety of 'sinful' foods during the New Year.  This is a vegetarian salad, rubbery in texture with crunchy seaweed and the sweetish black vinegar did make this salad very appetising.  In fact I could just have it on its own and can never get tired of it!
 





Recipe for Wood Ear ~ Mu'er Fungus Salad

Ingredients

  • 2 cups about 30 gm wood ear fungus, soaked, stemmed and cut into strips
  • 1/2 tsp salt
  • 2.1/2 Tbsp sweet black vinegar OR Balsamic vinegar
  • 2 Tbsp white sesame seeds, lightly toasted
  • 3 tsp oyster sauce
  • 3 tsp sesame oil
  • 2 tsp sugar
  • 2 tsp light soya sauce
  • some chopped coriander
Method
  1. Bring to the boil a pot of water.  Cook wood ear fungus for about 5 mins.
  2. Drain and place in a mixing bowl.
  3. Mix all the sauces together, test for desired taste.
  4. Pour the sauce into the wood ear fungus, toss well, throw in the chopped coriander and sesame seeds.
  5. Chill for at least an hour before serving.                                                                      


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