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Showing posts from February, 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 som

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

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 amazing flavour! Please note that my blog has 'moved house' and my new domain name is 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 garnishi

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 Sieve flour with salt and baking soda, set aside. Beat butter with sugar till creamy and fluffy, add in eggs one at a time. Reduce speed and mix in the smashed bananas. Mix in half the dry ingredients, all the

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 Mix the thinly sliced pork with the Korean bean paste, sesame oil and onion.  Keep refrigerated, preferably overnight. Pan fry till cooked, add in black soya sauce and sugar to taste. Toss in the carrot and spring onions. Sprinkle on the sesame seeds. Dish out and serve immediately.

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 Bring to the boil a pot of water.  Cook wood ear fungus for about 5 mins. Drain and place in a mixing bowl. Mix all the sauces together, test for desired taste. Pour the sauce into the wood ear fungus, toss well, throw in the chopped coriander and sesame seeds. Chill for at least an ho