Mushroom Chicken Rice

Ingredients:
1 cup of rice
1 cup of water
1 tablespoon of garlic, chopped
1 tablespoon of onion, chopped
4 slices of ginger
2 tablespoon of oyster sauce
1 tablespoon of dark soy sauce
½ tablespoon of soya sauce
2 tablespoon of hua tiao wine
3 chicken thighs (cut to bite sized pieces)
10 slices Chinese sausage
3 mushroom, sliced
3 auriculariaceae, sliced (云耳)
20 干金针
½ tablespoon of salt
1 pinch of white pepper
1 spring onion

Marinate the chicken with garlic, onion, ginger, oyster sauce, dark soy sauce, soya sauce, hua tiao wine, mushroom, auriculariaceae, 干金针，salt and pepper for at least 3 hours.

Method:
1. Wash the rice, then stir in with the rest of the ingredients.
2. Cook the mixture in a rice-cooker as you normally would for rice.

3. Steamed chinese sausage.
4. Mix sausage into cooked rice.
5. Garnish the cooked rice with spring onion

You can change the quantity of the ingredients to your preferences.

Hainan Style Braised Noodles

Ingredients:
I pack yellow noodles
1 big onion, sliced
3 eggs
1 medium cucumber, sliced
1 teaspoon of soy sauce
1 garlic, minced
6 small green lemon
6 shrimps (or option of pork sliced or chicken sliced)
3 tablespoons of vegetable/ olive oil
Half cup of water

Method:
1. Rinse noodles under hot water, drain, transfer to a large bowl, separate with fork
2. Heat the wok over medium high heat.
3. Add 1/3 of the oil to the heated pan.
4. Fried eggs, transfer to a plate.
5. Add the rest of the oil to the heated pan, stir fry garlic and onion until fragrant
6. Add cucumber and fried eggs, continue stir fry
7. Add noodles, stir fry for 2 minutes.
8. Add water to coat the noodles
9. Sprinkle salt and soy sauce.
10. Served splash with lemon sauce

You can change the quantity of the ingredients to your preferences.

Curry Pork Ribs

Ingredients:
Pork Ribs
1 red onion, peeled and chopped
2 tablespoons of curry paste
2 tablespoon of curry powder (meat curry powder, mix with water)
2 tablespoons of vegetable/ olive oil
2 tablespoon of low fat milk
1/2 teaspoon of salt, or to taste
3 stalks lemon grass
6 lady’s fingers

Method:
1. Season pork ribs with a bit of salt and curry powder.
2. Heat the wok over medium high heat. Add oil to the heated wok.
3. When the oil is hot, add onion, curry leaves and lemon grass. Stir fry until fragrant.
4. Add curry paste and curry powder. Continue stir fry until fragrant.
5. Add pork ribs and stir fry about 5 minutes so that the pork ribs is browned and coated with the curry paste.
6. Add small amount of water, let it simmer.
7. Add low fat milk, Stir evenly.
8. Add salt and lady's finger.
9. Cover and simmer until thicken and pork ribs is cooked and tender.

You can change the quantity of the ingredients to your preferences.

Mashed Potato

Ingredients:
1 potato
Water

Method:
1. Peel potato.
2. Simmer over medium-low heat until tender (you can also steam until tender).
3. Once done, mashed the potato

Chicken pumpkin porridge

Ingredients:
1 chicken drumstick, removed the skin
2 sliced of pumpkin
½ cup of Japanese rice
Water (2x of Japanese rice)

Method:
1. Use hot water to splash on the chicken to get away all the access chicken oil.
2. Put rice and water to boil over high heat.
3. Add chicken into the porridge
4. Steamed pumpkin until soft, mashed it and add into the porridge.

Magic Cooker:
Once boil, put the magic cooker into the pot and let it simmer for at least 2 hours.

Stovetop:
Once boil, reduce heat to low or medium low heat. Occasionally stir until porridge is smooth.

The longer the time, the porridge will have more flavor.

Steamed Prawns

Ingredients:
1 kg of fresh prawns, with shells and cleaned
2 tablespoon of hua tiao wine or rice wine
1 piece of ginger, sliced
1 egg white

Method:
1. Mix the ginger with the prawns.
2. Splash wine to the prawns.
3. Let it steamed for 5 minutes.
4. When the prawns almost cooked, put egg white on to the prawns. Served hot. The best is to dip with soy sauce.

You can change the quantity of the ingredients to your preferences.

Sister Curry Laksa (Seapark) @ Bandar Puteri Puchong

Breakfast on 23.05.09 (Saturday)






















I am a curry mee freak and i can easily finish a big bowl with the soup if it is good. The curry looks nice, it came with long beans, toufu pok, fresh cockles and chicken meat. (choice of drumstick, chicken wing or sliced chicken) Other than the basic ingredients, they also have seafood curry laksa and dry curry laksa. I personally don't really like the curry with seafood because the taste of the seafood will overlap the original taste of the curry itself, that's why i always prefer the original curry laksa. It was above average for me, but then is slightly expensive compare to others.

More pictures of curry laksa





























































































































Sister Curry Laksa Noddles Cuisine
Address: 12G, Jalan Puteri 2/6, Bandar Puteri Puchong, 47100 Puchong.
H/P: 013-2628 892 / 016-3376 789

Omelet Egg Yolk

Baby Food Recipe (Suitable for 8 months old baby)

Ingredients:
Eggs (omega or organic eggs)

Method:
1. Crack an egg and separate the white from the yolk
2. Warm abit of olive oil
3. Scramble the yolk in a bowl with formula, breast milk and transfer to frying pan
4. Cook over medium heat, scrambling constantly, until thoroughly cooked

Mashed Egg Yolk

Baby Food Recipe (Suitable for 8 month old.)

Ingredients:
Eggs (omega or organic eggs)

Method:
1. Hard-boil an egg
2. Peel shell away and cut in half
3. Scrape or pop out the yolk
4. Mash the yolk and mix in formula

Asia One Cafe @ Bandar Puteri Puchong

Japaness Grilled Fish. The fish turns out really moist. It's a simple tasty fish dish. But i hate the fish bones.





















Light and pleasant, Japanese Cold Soba are a refreshing dish to eat. Eaten cold and served with the sauce, and the sauce is excellent for this cold soba too.


















Hiyashi Chuka

















Tori Kawa. Grilled chicken skin, this is one of my favorite too. But too bad it turns out soft and not crispy at all.


























Winter Rose. A ordinary rose tea, but this is too sweet for me.

Green Beans with Hot Chilies

Ingredients:
Green beans (cut diagonally into 2 inches)
Garlic, minced
Hot chillies
Salt
Soy sauce
Vegetable/ olive oil

Method:
1. Heat the oil in a wok. Add garlic stir fry 30 seconds until fragrant.
2. Add in chillies and let it fry for 30 seconds.
3. Add green beans and a little bit of water.
4. Splash soy sauce to coat beans. Season with salt.
5. Stir continuously and let it cook for 7-10 minutes. And is ready to served.

You can change the quantity of the ingredients to your preferences

Curry Flavored Fried Rice

Ingredients:
2 bowl of leftover steamed rice
Chopped onions
Chopped carrots
Chopped celery
Garlic, minced
2 Eggs
1/2 tablespoon of salt
1 teaspoon of curry powder
1 tablespoons of vegetable / olive oil
1 teaspoon of soy sauce

Method:
1. Heat oil. Add garlic and onion and saute until brownish coulour.
2. Add carrot and celery and saute together until soften. Take out and put in a bowl.
3. Fried eggs, add steamed rice.
4. Add all the cooked ingredient and stir fry.
5. Sprinkle salt, soy sauce and curry powder over the fried rice and stir evenly. And is ready to served.

You can change the quantity of the ingredients to your preferences

Braised Chicken

Ingredients:

Half chicken

Oyster sauce

Pepper

1 tablespoon of soy sauce

1/2 teaspoon of sugar

2 tablespoon of dark soya sauce

1/2 tablespoon of salt

1 tablespoon of hua tiao wine

1 tablespoon of vegetable/ olive oil

1 clove garlic, remove skin, minced

Water

Marinate the chicken with oyster sauce, pepper, soy sauce, dark soya sauce, salt and hua tiao wine for at least 1 hour.

Method:

1. Heat oil in a wok over high heat. Add garlic stir fry for 30 seconds until fragrant.

2. Add the marinated chicken and continue to stir fry.

3. Add some water to the chicken, once water begin to boil, reduce to medium low heat, cover lid and let it simmer for 20 minutes.

4. Stir occasionally so the chicken brown evenly on all sides. You will find the sauce will start to thicken slightly. Remove from heat and served hot.

You can change the quantity of the ingredients to your preferences.

Braised Sing Qua With Salted Mushrooms

Ingredients:
Sing Qua (cut diagonally into 2 1/2 inches)
Salted mushroom (cut into size)
Garlic, minced
1/2 teaspoon of salt
1 tablespoon of vegetable/ olive oil
1 tablespoon of chicken stock (mix with 4 tablespoons of water)
1 tablespoon of starch (mix with 4 tablespoons of water)
Water

Method:
1. saute garlic in oil. Add sing qua and stir fry.
2. Add chicken stock as well as some water. Once the stock begins to boil, reduce to medium low heat, and let it simmer until the sing qua is soft (approximately 5 minutes)
3. Add salted mushroom and salt and let it simmer.
4. Add starch to thicken the gravy. And is ready to served.

You can change the quantity of the ingredients to your preferences.

HomeCook Recipe @ Bandar Puteri, Puchong

Ice Lemongrass. Awesome, I never taste something like this before. A combination of lemongrass, mint and lemon. Cooling and refreshing..........tasty..........

















Home Made Taufu With Fish Paste. It is crispy on the outside and soft inside. And the best is to eat while it is still hot..........yummy..............






















Sambal Spinach Soup. With the combination of sambal as gravy, even it didn't have much of the sauce's taste, but the flavour is unique and definitely different from the usual stir fry vegetable.
















This is one of my favorite. Chilly Hard Scale Fish, the fish is fried till very crispy on the outside but the sambal paste and fish flesh still juicy in the inside. It is fresh and tender and not salty at all. Served with extra sambal for those who like it EXTRA HOT............like me..........


Address: No. 28, Jalan Puteri 5/2, Bandar Puteri, 47100 Puchong
Email: homecookrecipe@gmail.com
Tel/Fax: 03 - 8063 2933

ABC Congee

Ingredients:
1 small onion, diced.
½ of the carrot, peel and diced
1 tomato, peel off the skin, removed the seed and cut into cubes
1 potato, peel off the skin, chopped into cubes
1 chicken drumstick, removed the skin
½ cup of japanese rice
Water (2x of Japanese rice)

Method:
1. Use hot water to splash on the chicken to get away all the access chicken oil.
2. Put rice and water to boil over high heat.
3. Add all the ingredients into it.

Magic Cooker:
4. Once boil, put the magic cooker into the pot and let it simmer for at least 2 hours. Take out all cooked ingredients, mash it and put back to the congee again.

Stovetop:
4. Once boil, reduce heat to low or medium low heat. Take out all cooked ingredients, mash it and put back to the congee again. Occasionally stir until congee is smooth. The longer the time, the congee will have more flavor.

I personally prefer to use magic cooker, a lot more easier, convenient and save cost.

You can change the quantity of the ingredients to your preferences.

Bukit Tambun Seafood Village

Steamed Fresh Water Prawns. The prawns is fresh, the best is to cook with the shell on, with heads and legs removed. Excellent served with soy sauce.



















Steamed Crabs. I'm a die-hard crab lover. The crab turned out perfect, juicy and tender. This method of steaming kept all of the crabs flavor contained. De-licious!!
















Bitter Gout Omelet. A combination of bitter gout stir fry with eggs, tomatoes and chilies.














Stir Fried Clams (LaLa). Lala is my all time favorites. All the shells are open and the flesh is big and sweet. Cooked with ginger, slices chilies but not spicy at all……fresh and delicious.
























Teow Chew Steamed Fish (Hong Zhou Fish). With all the ingredients of dried chinese mushrooms, pork, salted cabbage, ginger, tomatoes, red chilies, sour plums, shallots, spring onions, coriander leaves. The fish flesh was so tender and sweet. The gravy adds a little bit of sourness……it is so flavorful………