Monday, November 30, 2009

Salmon Sushi Roll with Soy Paper

Soy Bean Paper or Mamenori is a contemporary sushi wrapper used in not many Japanese restaurant today because not many people know about it's existence and it's quite pricey. Soy Paper Soy paper is used as an alternative to roasted seaweed(nori) when making sushi rolls. It can also be used in place of spring roll wrappers or rice paper. Mamenori comes in a variety of colors including pink, yellow, orange, green and natural color. I bought a pack of 5 pieces Soy Paper and Mishu love it when I wrapped maki for her .Usually when I wrap maki with seaweed,she will eat everything in the maki except seaweed/nori. If you're not a seaweed lover or can't tolerant it's essence ,soy paper is not a bad choice at all.


For making su-meshi/ vinegared rice
1 cup calrose rice/sushi rice
2 tbsp mixed sushi vinegar
1/4 cup water

Ingredients:(B) For 2 Rolls-

I lb fresh salmon ( must freeze at zero temp and thawed at chiller before use) sliced
4 oz -1 box cream cheese (cut strip)
2 sheet soy paper
1 cucumber,peeled and shredded

1:You need a soy paper sheet,place soy paper sheets stretching from you.
2:Spread the vinegared rice out evenly over the soy paper.Using one hand to prevent rice spilling over the end of sou paper,gently press down the rice with fingertips of your other hand.
3:Leave about 2 inch free on the far side,and 3/8 inch free on the side nearest to you.
4:Spread cut salmon ,apple cut,cream cheese and cucumber and some sesame seeds on the rice on soy paper sheet facing you in oblong shape.(Add in some mayo or rice to hold all ingredients together in case it's fall apart)
5:Firmly roll up from the end nearest you,taking care not to squeeze out the contents.
6:Firmly hold the bamboo mat to roll up.
7:Use sharp knife to cut into 6 or 8 pieces and arrange the roll on the plate.Serve with some wasabi and soy sauce.

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Thursday, November 26, 2009

Coconut Pancake with Banana

I recalled when I was young my mom like to make this coconut flavor pancake for us as snack or breakfast.This coconut flavour pancake ingredients is similar with the ingredients I created for Coconut Bahulu.Since I have some ripe banana left on the counter,I better utilise it before it's goes bad.This coconut pancake wrapped with banana really taste amazing great!! What a cool combination,right?


1 1/2 cup all purpose flour
200 ml water
400 ml coconut milk,or I can
1 cup sugar
1 tsp salt
1 tsp baking powder
3 large eggs,room temperature
some oil for greasing the pan
6 pieces ripe banana


1:Combine all ingredients in a mixer or a large bowl,beat well until smooth.Sieve the batter into another large bowl,set aside.
2:Heat a non-stick 8-9 inch pan at medium low heat with some oil.Brush the oil thoroughly before scoop a full ladle of batter into it.Slowly spread the batter on the pan,cook for 1 minute each side our until lightly brown.
3:Remove pancake from skillet ,set aside.Peel ripe banana skin and wrap with the pancake .Serve banana pancake as snack with coffee or tea.

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Wednesday, November 25, 2009

Fried Hokkien Mee

Hokkien Fried Mee is a popular hawker food sold at any food court or hawker stall in Malaysia. It's also the first Malaysia meal I introduced to Mishu when we dine at Malaysian restaurant the moment she started solid food.Now this hokkien fried mee or "black noodle" has become one of her favourite dish.Whenever we eat at Malaysia restaurant at Chinatown,she must have Hokkien Fried Mee without fail.Too bad we don't have the luxury to order Fried hokkien mee anytime or any place in US and A except going to Malaysia restaurant which is almost 40 miles away from home.So to satisfied our craving ,I cooked Fried Hokkien Mee at home with the special caramel thick soy sauce made in Malaysia.Of course ,cooking fried hokkien mee at home is not as same as the one at the restaurant which have "镬气" or high heat cooking but beggar can't be choosy right? Anyway,with the right ingredients like fried lard ,fried garlic and fried scallion ,this dish is still delicious and tasteful!


1 pack or 1 lb udon noodle,if chill,soaked in water for 10-15 minutes
6 cloves fresh garlic,peeled and chopped
4 scallion,peeled and sliced
400 gm or 1 lb pork,sliced thin
5-6 leaves,Chinese cabbage or pak choy,washed and cut 2 inch
4 tbsp oil
2 tbsp caramel thick soy sauce
2 tbsp thin soy sauce
1 tbsp chicken bouillon powder
2 tbsp oyster sauce
1 tbsp ground pepper powder
1/2 cup water
some fried lard

1:Heat aluminum wok at high heat .When wok is hot enough,add in oil,scallion and chopped garlic,fry until fragrant or light brown.Add in sliced pork, for 1 minute,then add in soaked udon noodle,water,and seasoning.
2:Simmer those ingredients for 5 minutes and stir from time to time.If it's too dry add in some water.Add in cut Chinese vegetable/pak choy,keep stir until gravy become thick and gooey.Check the seasoning before remove from heat.
3:Sprinkle some fried lard before dish our and serve warm with cut chili or sambal belacan on side.

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Friday, November 20, 2009

Stir-fry 2 Kind Mushroom with Chicken

Oyster mushrooms grow throughout North America. If it rains enough and it's not too hot or cold, you can find them any month of the year, although they're most common in the second half of autumn.They have a soft, chewy texture and it taste a little like seafood.The mushroom's taste has been described as a mild with a slight odor similar to anise.Enoki mushroom is another long, thin white mushrooms used in Asian cuisines.I bought some of these mushroom at sale.As we know fresh mushroom don't have long period of shelf life.So I combine both mushroom ,stir-fry with some chicken and snow pea for my dinner.Woo...hoo!! it's super yum-delicious!!

1 pack or head Enoki mushromm,trim the stem 2 inch away
1 pack oyster mushroom,about 10 pieces
20 pieces snow pea,trim
1 piece small boneless chicken breast,sliced and diced
4 cloves fresh garlic,peeled and chopped
1 inch ginger,bruised and sliced thin
1 tbsp chicken boullion powder
1 tbsp oyster sauce
1 tbsp soy sauce
1/2 cup water+2 tbsp corn starch/flour
1:Wash and trim all mushroom and snow pea,drain and set aside.
2:Heat large skillet at medium high heat with oil ,ginger and garlic,fry garlic until lightly brown,then add in diced chicken,fry for about 1 minute.
3:Add in Enoki,oyster mushroom ,show peas and seasoning.Stir-fry for about 3-5 minutes before add in corn flour mixture .Check the seasoning.When the sauce became think and googey, remove the skillet from heat.
4:Dish out and serve warm with rice.

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Wednesday, November 18, 2009

Coconut Bahulu

Bahulu or Madeline is a sponge cake make from a special cake mould pan. This time I created my own bahulu recipe which I infused coconut milk into the batter.I love coconut flavor in cake ,cookies or drink. Unfortunately this coconut bahulu can't be keep for long period.It's advisable to eat it while it's still warm and finish in 2 days.The bright side is the sponge cake texture is soft and moist.


1 1/2 cup all purpose flour
100 ml water
400 ml coconut milk,or I can
1 cup sugar
1 tsp salt
1 tsp baking powder
3 large eggs,room temperature
some oil for brushing

1:Combine all ingredients in a mixer or a large bowl,beat well until smooth.Sieve the batter into another large bowl,set aside.
2:Preheat oven to 375 F.Lightly grease the bahulu moulds with cooking oil and place them in a preheated oven for 5-10 minutes.
3:Remove excess oil from mould before spoon batter into the mould about 3/4 full of the mould,not to the top of the mould.(The batter will expand and overflow)
4:Bake for 10 minutes or until golden brown.Remove mould from oven,use bamboo stick or tooth pick to remove the cake from the mould.
5:Serve warm with tea or coffee.

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Sunday, November 15, 2009

Stir-fry Cauliflower with Shrimp and Pork

Cauliflower is believed to have an anti-cancer compound released when cauliflower is chopped or chewed.As for me I like to stir-fry cauliflower with meat or seafood but hubby like to eat raw as salad with blue cheese dressing. I bought a big head of local cauliflower at Farmer market.Usually this time of year in Long Island,the farm produces abundant of cauliflower,broccoli and kale for sale.I recalled this stir-fry cauliflower is my mom comfort food at's easy ,healthy and simple to cook!


1/2 head of cauliflower,cut florets
4-5 cloves fresh garlic,peeled and chopped
300 gm lean pork,sliced
12-15 pieces,medium shrimp,cleaned and deviened
5-6 pieces,snow peas,julienne
1 small carrot,peeled and sliced
2 tbsp oyster sauce
1 tbsp chicken bouillon powder
1/2 cup water
salt to taste
2 tbsp oil

1:Prepared medium stock pot with water at high heat.When water rolling boil ,add in cut florets cauliflower.Cook until tender soft,about 10 minutes,then dish out,set aside.
2:Prepare skillet with oil at medium high heat,add in garlic,fry until fragrant,add in sliced pork and shrimp,cook for 1 minutes.Add in cauliflower,carrot,snow pea ,water and seasoning.
3:Sauteed all ingredients for about 10 minutes or until cooked.Taste the seasoning before dish out.
4:Serve warm with rice.

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Friday, November 13, 2009

Wild Salmon Porridge/Congee 稀饭

When you are not feeling well with cold,a piping bowl of hot porridge or congee is a welcome sight,right? Porridge or congee is a comfort food which mostly all Asian love it when we are down with cold or flu.I bought a pack of frozen wild salmon from Walmart.Wild salmon have paler color texture than farmed salmon but the fact to the matter it's healthier and safer than farmed salmon accordingly to some report. By the way I used 2 pieces or portion from a pack to cook with porridge.I like the salmon with some grilled texture and flavor on the outer part,so I toast the salmon into the toaster for 15 minutes first before dump into the porridge.It's really super delicious and great!!


1 cup uncooked rice,washed and drained,(any type grain long rice but I used jasmine rice)
1000 ml cold water,plus extra if necessary
2 pieces of wild salmon,(thawed,previously frozen) about 4 oz
2-3 sliced old ginger
1 tsp ground black pepper powder
1 tbsp salt
1 stalk scallion,cleaned and cut
soy sauce to taste

1:Washed rice couple of time with cold water until it's look clear.Add 1 liter or 1000 ml cold water into medium heavy stock pot with washed rice and ginger.Boiled rice at medium heat uncovered the top until cooked with creamy consistency,about 30-40 minutes. Add extra water if necessary if it's too thick or dry.
2:Meantime ,coated wild salmon with ground black pepper powder and salt before toast in oven or toaster for 10-15 minutes until slightly golden brown.Remove wild salmon from toaster ,crushed and toss into the bubbly boil congee.Add in some soy sauce or salt to your taste.
3:Dish out the congee to individual bowl ,sprinkle with cut scallion and serve warm.

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Tuesday, November 10, 2009

Flat Noodle Soup (Ho Fan 河粉湯)

We (Mishu and mommy) are feeling under the weather now.I think the culprit is our cold and hot weather that make us feeling lousy. Well,what can make us feel good and energizing beside cold and flu medicine? Some hot noodle soup or hot porridge? I still have 2 sheets of flat noodle in the fridge. A bowl of hot and delicious flat noodle(ho fun 河粉) is definitely welcome for us. To make a ho fun soup is really easy and quick!! Just throw everything in the soup pot and you can whip a chow ho soup in 30 minutes. Simple yummy and satisfying!


2 sheets fresh ho fun(flat noodle 河粉),cut strip about 1 inch each.(if ho fun was store in fridge before,dip into water for 1 minutes or microwave for 1 minutes before toss in the soup pot)
1 big stalk Chinese cabbage,washed and cut
1 large piece boneless chicken breast,sliced small
1/2 packet fish cake,sliced
10 pieces medium size shrimp,cleaned and deveined
3 qtr water or chicken stock
2 cubes chicken bouillon(omit if use chicken stock)
soy sauce or salt to taste
some cut cilantro for sprinkle
some fried red onion and garlic
sesame oil for drizzling

1:Prepare a large stock pot with chicken stock or water at high heat.If use water add in chicken bouillon cubes.When water or soup is rolling boil,add in chicken,fish cake,shrimp and vegetables. Add salt or soy sauce. Check the seasoning.
2:Cook those ingredients for 3-5 minutes or until bubbly boil again,then add in cut ho fun.Cook for another 1 minutes,remove from heat immediately.Do not overcooked,coz ho fun will disintegrate in gooey texture.
3:Dish ho fun soup into individual bowl,drizzling with sesame oil,sprinkle with cilantro and fried garlic.Serve warm with cut chili or chili oil on the side.

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Sunday, November 8, 2009

Tempura Red Rock Crab

Last week when I visited Chinatown in Queens I bought a large packet of tempura flour.. While I was walking around fish seller corner,a fish seller yell loud out to me to buy this and that. Suddenly I saw a bunch of live Red Rock Crab in the basket!! I'm a crab lover but never try red-rock-crab yet! ! The price is not bad at all :$1.99 a pound!! not bad...huh? I didn't realise I still have a packet of the same brand of tempura flour in my pantry. Well,I better use some now since it's have expiration date on it ,right? Who can resist a crispy and meaty deep-fried tempura red rock crab? Deep-fry tempura is a popular appetizer or main dish in Japanese cuisine.

2 red rock crabs,clean ,scrub and cut into 1/2 each
1 cup tempura flour+1 tsp sea salt+1 tsp ground white pepper(any brand)
enough oil for deep fry

Tempura sauce:
1/2 cup soy sauce
1/4 cup water
3 tbsp mirin
1 tbsp sugar
1 tsp dashi powder
some grated old ginger

1:Clean,scrub and cut crabs thoroughly.Use metal meat mallet or the dull side of chopper to break the big claw in order to get some cracks.
2: Heat fryer or deep skillet with enough oil at medium high heat.Coat clean crab with tempura flour mixture.If the crab shell is too dry,sprinkle some water on it first before coat with dry tempura mixture.
3:Fry coated tempura crabs for 2-3 minutes(depend on the size ) or until lightly golden brown.Do not over fried ,this crab is quite meaty.
4:Remove cooked crabs to a paper towel to remove excess oil.Serve warm with warm tempura sauce or without.

Tempura Sauce:
Combine all tempura ingredients in heavy sauce pot at medium heat.When sauce rolling boil,remove and let it cool to warm.

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Thursday, November 5, 2009

Pan-fry Dumpling

Pan-fry Dumpling or Gyoza is must order dish when we visit Dim-sum place or Japanese restaurant.Here I would like to represent my own make pan-fried dumpling with a slightly twist in the ingredients.I still have some leftover vegetable dumpling wrapper in the freezer,so I might as well use it up .I used chopped shrimp and pork as the main filling.Beside that I also add in some chopped water chestnut instead of Chinese cabbage usually used in traditional dumpling .Do you know,what else new beside the filling? Taaa..dah!! Let me present my new food photography model!! Mishu's hand!! lol!

1 lb minced pork
15 pieces medium size clean shrimp,chopped
1 tbsp ground white pepper powder
1 tbsp seasalt
1 tbsp soy sauce
1 tbsp sesame oil
1 stalk scallion,washed and cut
4 oz canned water chestnut,chopped
1 egg

1/2 pack round vegetable dumpling wrapper,about 25 pieces
oil for pan-fry

Dipping sauce:
4 tbsp soy sauce
1 tbsp vinegar
1 tsp sugar
some cut julienne ginger


1:Combine all seasoning with chopped shrimp and minced pork,well.Add in scallion and chopped water chestnut in the meat mixture.
2:Unwrapped dumpling skin from plastic wrap,cover with semi wet paper towel or towel to prevent from drying out while wrapping.
3:Use a dumpling skin,lay on the center of your palm,scoop I tsp filling in the center ,then fold the circle in half and moisten the edges with water then pinch to seal.(if you omit fancy pleats ,this straight forward seal is easy)
4:Place the dumpling on a floured tray and repeat this with the remaining dumplings.Arrange dumpling separate from each other,don't over lap on a tray or big plate.
5:Heat skillet at medium heat with 2 tbsp oil.Place dumpling carefully on the skillet for 1-2 minutes each side or until golden brown.
6:Removed pan-fried dumpling from skillet and place on a paper towel to removed excess oil .
6:Serve warm with dumpling sauce.

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Tuesday, November 3, 2009

Stir fry Hot and Spicy Squid

If you're my regular reader,you will notice I posted many seafood dishes. I love all kind of seafood ,squid or cuttlefish is not an exception for me even though it's texture is chewy and soft. I'm a chili or hot pepper lover so whenever I cook squid ,it's have to be hot and spicy .Since I store ample of sambal-belacan-paste and love this spices,why not cook this squid with sambal paste,right?

2 large whole white squid,about 2 pounds,cleaned and cut
1 large onion,peeled and sliced
1 stalk scallion,washed and cut 2 inch
3-4 tbsp sambal-belacan-paste or add more if you want a stronger flavor
4-5 pieces kaffir lime leaves
1 tbsp sugar or salt to taste
1 tbsp tamarind powder
2 tbsp oil

1:Clean and cut squid ,drained.Use a sharp knife cut lightly on squid body vertically and then cut horizontally on the same side before cut all the way through for about 2 inch each piece,set aside.
2:Heat skillet at medium high heat with oil,add in sambal-belacan-paste and kaffir lime leaves ,stir-fry for 30 second.Add in cleaned squid ,onion,sugar,salt and tamarind powder,cook for 1 -2 minutes or until squid curl up(cooked).Do not add water,the squid itself have water retention.Check the seasoning.
3:Toss in cut scallion ,dish out and and serve warm with rice or noodle.

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.