Thursday, December 30, 2010

Fried Rice with Chinese Sausage and Seafood

I would like to take this opportunity to wish all my readers,friends and family a Happy New Year !! Wish all your new resolution may come true.Wish you a Very Happy & Auspicious New Year. May God bless you with good health, happiness and peace.

I think everyone or every Asian loves fried rice..Literally speaking I can eat fried rice everyday.As you can see I like to make fried rice with lots of ingredients..This time I mixed with some Chinese sausage.When you add Chinese sausage into fried rice,all you need is salt and pepper powder as the seasoning.The key to make good fried rice is to use overnight white rice and don't forget the rice must have great softness texture not mushy!!


3 cups steamed jasmine white rice
1 tbsp minced garlic
1 large onion,peeled and diced small
10 large shrimp,shelled and deviened
2 Chinese sausage,soaked in water before removed outer skin and sliced
2 piece chicken tender,sliced
1 medium squid,clean and cut
4 large eggs
1 cup green peas
salt and ground white pepper to taste
2 tbsp oil
1:Heat large skillet at medium heat with some oil.Add in Chinese sausage,fry until lightly golden brown.Remove and set aside.
2:Crack in eggs,scramble for less then 1 minute,dish out,set aside.Add in some oil,add chicken,shrimp and squid,stir-fry for 1-2 minutes before toss in steamed white rice.Increase heat to high,keep toss the rice for 10-15 minutes.
3:Add in Chinese sausage,green peas ,eggs,salt and ground pepper powder.Use spatula to stir all the ingredients well.
4:Check the seasoning before dish out and serve warm..

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Monday, December 27, 2010

Seafood Wat Tan Hor 海鲜滑旦河(Creamy Seafood Flat Rice Noodle)

One of my favorite hawker fried noodle is 滑旦河 "Wat Tan Hor"..I can eat this type of noodle everyday if the skill of the chef who cook this Wat tan Hor is up to par..That means the chef who cook this type of noodle must have the ability to achieve the 镬气"wok hei".To impart wok hei, the food must be cooked in a wok over a high flame while being stirred and tossed quickly.But for us at home who try to cook this type of noodle with "wok hei" it's quite hard but not impossible.That the reason I prefer to have propane stove instead of electric stove..I tried I heat up my aluminum skillet at high heat before drizzling with some oil.Then I quickly toss the cut flat rice noodles into the skillet before toss in some soy sauce..Since the heat is so high I will keep tossing the flat noodle until it's look lightly golden brown before remove from heat..To my surprised the flat noodle turn out really fantastic..then the next critical step is the sauce..The magic words is Garlic!! lot,lot of garlic!!! All thought cooking "wat tan hor" at home is far far different in term of taste and the exotic smell compare with the one we bought a stall but it's still acceptable for me..But since I can't find a stall here, I'm glad to accept this version of "wat tan hor"..Beggar can't be choosy,right?

2 sheets of fresh flat rice noodle ,cut 1 inch thick
2 tbsp soy sauce
4 tbsp cooking oil

For the sauce:
4-5 cups chicken broth or water
2 cubes chicken bouillon
1 tbsp ground pepper powder
4 large eggs,lightly beaten
1 tbsp sugar
2 tbsp minced garlic
4-5 tbsp corn flour+ dilute with 1/4 cup water
salt or soy sauce to taste

1 lb clam,clean
1 large squid,clean and cut
15 large shrimp,shelled and deviened
1/2 lbs green mustard,washed and cut
5-6 leaves napa,washed and cut 2 inch each
1 piece chicken breast,300 gm,sliced,marinated with 2 tbsp corn flour + 1 tbsp soy sauce
1:Heat medium large aluminum skillet at high heat about 400 F..Drizzle with oil before toss in cut flat noodle.Keep tossing the noodle for 30 second before toss in 2 tbsp soy sauce on the noodle.Keep tossing until noodles lightly golden brown color,about 2-3 minutes.Remove noodle from skillet and set aside in a large bowl.
2:Use the same skillet ,add in oil and garlic at medium high heat..stir until garlic fragrant,then add in water or chicken broth.When broth bubbly boil,add in chicken bouillon,sugar,salt pepper and soy sauce.Slowly add in corn flour dissolve and use spatula to stir the mixture.
3:Add in chicken mixture ,shrimp,clam,squid,Napa and green mustard.Increase heat to high.Use spatula to stir all the ingredients thoroughly.Cook for another 5-10 minutes or until the gravy bubbly boil..
4:Lastly add in eggs and shut of the flame immediately..Check the seasoning before dish out the gravy into the cooked flat bowl..Serve warm immediately..

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Friday, December 24, 2010

Pan-Fried Red Snapper with Red Sauce+Merry Christmas

First of all I would like to wish all my dear readers ,friends and family a Merry Christmas!! May this coming Christmas bring joy,peace and happiness to you and family.
I'm a fish lover,so is my daughter Mishu..I always encourage her to eat fish with me.I like to get whole fish with bone and head attached becos it's taste fresher and tasty but I was advised if I cook fish for Mishu I should get boneless fish instead..I think I trained Mishu well from small how to eat whole fish with bone attached .She is quite good when eating whole fish..The red snapper is known as a very tasty fish and it's quite pricey compare with tilapia,sea bass or flounder.A pound cost more then $5.00..I think eating sea water fish in moderate is better then eating red meat or other meat right?


1 red snapper,clean and head removed,about 2 lbs

3 tbsp rice flour

1 tbsp salt

1/4 cup canola oil


For the Sauce:(B)

1 tbsp hoisin sauce

2 tbsp ketchup

1 tsp minced garlic

3 tbsp sugar

2 tbsp cooking wine

3 tbsp water

salt to taste

drop of red coloring*optional*

1 small onion,peeled and sliced

handful cut cilantro for garnishing


1:Rub clean fish with salt before coated with rice flour.Heat aluminium skillet with oil at medium high heat.When oil is hot about 350 F,slowly place coated fish onto the skillet.Fried each side for 5 minutes or until lightly golden brown.Removed and set aside.

2:Heat a sauce pan at medium heat with few drop of oil and garlic,fry garlic for 30 seconds,add in all ingredients (B). Keep stirring until sauce become thicken,add in sliced onion,check the seasoning.
3:Place fried red snapper into the sauce,coat well before remove from heat.Dish out and serve warm immediately.

MR Santa Clause and Mishu

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Tuesday, December 21, 2010

Tong Yuen in Palm Syrup (Glutinious Rice Flour Ball)

Dongzhi or Winter Solstice Festival is one of the most important festivals celebrated by the Chinese and other East Asians during the Dongzhi solar term (winter solstice) on or around December 22.But this year Winter Solstice fall on 21st and in conjunction with Lunar Eclipse which is only happened once in 400 years.Too bad I keep telling myself that I will wake up at 2.00 am EST to watch the Lunar Eclipse but unfortunately I was on NyQuil becos of my cold and flu.
Last week Mishu requested mommy to make the "colorful ball in soup" when she see one of her new winter scarf have colorful small ball attached at the end.I promised her that I will make "colorful ball in soup" when the day comes..This time I adapted Tang Yuen recipe from Lily .I think her method using boiling water first is a very good way to make the rice ball texture soft and bouncy not soft and mushy.


1 lb glutinious flour mix with 2 tablespoon of sugar,plus extra for dusting
1 cup of boiling water
1 cup of room temperature water
Various food coloring


1:Pour hot water into glutinious flour and using a wooden spoon, mix the dough. Slowly add some room temperature water and keep adding water till you get a dough that doesn’t stick to your hand. Just add flour or water to get the right consistency.
2:Once the dough is pliable, separate them into small portions and add food colourings.
3:Roll dough into small oblong shape 1 diameter,cut about 1 inch each before roll dough on your palm to tiny consistent size balls.
4:Bring a large pot of water to the boil and drop in the balls.( I add few drop of oil )Once they float, they are cooked.
4:Prepare a big bowl of cold water . Scoop the cooked tang yuan from the pot and put them in the bowl of water.


1:Cook rock sugar, ginger slices , pandan leaves,palm sugar and water to make a sweet syrup. Adjust to your taste..
2:Cool syrup before adding in the cooked balls.
Serve at room temperature.

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Monday, December 20, 2010

Fish Ball ,Chicken and Shrimp Rice Vermicelli Soup

Few days ago I baked a whole chicken and now I had some leftover..Well,as usual I de-boned the chicken meat to store in fridge for later use.Most of the time I throw the bones away but this time I had an idea..why not use the bone to make some soup base? chicken bone taste better,natural and healthier then imitation chicken powder,right? I wanted some soupy rice noodle especially we are in freezing cold weather now..So to make life easier,I used the leftover roast chicken meat ,some fish ball and shrimp mix with chinese cabbage and rice noodles..Viola!! what a delicious rice vermicelli soup ready in less then 30 minutes!!

Chicken broth:
5 liter water
whole chicken bone
2 carrot,cut
2 onion
salt to taste
*cook above ingredients for 30 minutes or longer at medium heat,then sieve bone and vegetable out to trash, leave clear broth in a medium large stock pot.After 30 minutes simmering the liquid level is about 3 liter or less.*
1 cup shredded chicken meat
10 shrimp,shelled and clean
1 pack fish ball,about 20 pieces cut 1/2
5-6 leaves Chinese vegetable or nape,washed and cut
1/2 pack rice noodles sticks,soaked in warm water for 15 minutes or until soft,then remove water,set aside.
ground white pepper and salt to taste
some sesame oil
fried red onion/shallot


1:Simmer clear chicken broth at medium heat,add in fish ball and cabbage.Cook for 10 minutes or until bubbly boil,add in shrimp ,chicken meat and rice noodles into the soup.
2:Increase heat to high.Cook for another 5 minutes before add in salt ,pepper powder and sesame oil.
3:Dish out to individual soup bowl,garnish with fried shallot and scallion.Serve warm immediately.

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Thursday, December 16, 2010

Ham Omelets

Most of the time I store plenty of food and grocery in my pantry but sometimes I dunno what to cook for dinner.Since now I been busy baking cookies ,I try minimize cooking elaborate dishes.Cooking dinner dishes for myself is really simple and easy..I can just eat rice with spicy sambal for spicy fried rice with eggs alone....but eating spicy foods daily also might be a problem for my health (constipate and heart burn).Well,I have plenty of eggs sitting on my kitchen counter from baking..Then maybe I can make some egg omelets with ham..Sound simple ,easy and delicious, right? Not much work involved.Dinner will be ready in less then 30 minutes!! Viola!!


5 large eggs,room temperature
1 medium onion,peeled and diced
1/2 cup shredded carrot
1/2 bell pepper,diced
1 red long pepper,sliced
1/4 lb cold cut ham or any ham,cut or diced
1 tsp salt
1 tsp ground white pepper powder
1 tbsp soy sauce
2-3 tbsp oil


1:Combine eggs ,salt ,pepper powder and soy sauce in a large bowl,beat thoroughly.Heat a medium non-stick pan with oil at medium heat.
2:Toss all cut vegetable into the pan,stir-fry for 3-4 minutes,dish out vegetables into the eggs mixture,beat with fork well.
3:Use the same pan,drizzling with oil,slowly place the eggs mixture onto the pan.Fry each side for 5 minutes or until golden brown.
4:Dish omelets from pan,serve warm with rice or bread.

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Tuesday, December 14, 2010

Fish and Clam Tomyam Soup

Yesterday we had the 1st snow for this winter.It's just about 1-2 inch.Usually the white flake comes around Christmas eve or day but this year it's seem to came early then usual..I heard that we will have a very freezing cold winter this season..Personally I hate winter becos I hate cold..I rarely step out of the house if unnecessary during winter..Well,what is the best food to eat during this cold season? For me personally I like pipping hot and spicy soup like tomyam or curry broth..It's feel good to have this kind of exotic broth to warm up our body,right?

For Broth:(A)

4-5 cups water
2 cubes shrimp bouillon
3 tbsp tomyam paste
1 tbsp garlic,minced fine
2 tbsp sambal olek or
1/4 cup apple cider vinegar
2 tbsp tamarind concentrated juice
5-6 kaffir lime leaves,cut small (daun limau purut)
Sugar and salt to taste

200 gm white meat chicken,sliced
1 lb clam,cleaned
2 piece flounder,sliced
1 large tomato,cut cubes
10 baby corn,cut
10 white mushroom,washed and sliced
1 large onion,peeled and sliced
1 small carrot,peeled and sliced
scallion or cilantro for garnishing

1:Prepare water in stock pot,bring it to boil,add in tomyam paste,shrimp bouillon ,
sambal or chili paste ,garlic and kaffir lime leaves.Simmer the broth for another 15 minutes
2:Add in the rest of ingredients(A) into the broth.Check the seasoning.Then add in ingredients(B),increase heat to high.When it's bubbly boil,check the seasoning again before remove from heat
3:Dish out into individual bowl and serve warm .

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Friday, December 10, 2010

Stewed Spicy Korean Soft Tofu/Bean Curd with Seafood(Soondubuchigae)

Now I'm officially is a Kdrama (Korean drama)freak!! I'm really addicted to kdrama,no matter what category it's !!historical,melodrama,romantic ,comedy or action is all great for me! If you said the name of the drama ,I can search high and low to look for it online.I even joined kdrama forum to get update and discussion of the lastest drama..Beside that I even subscribed a pay site just to watch HD kdrama..Long story short...with the influence of Kdrama,I'm very curious to learn how to cook and enjoy Korean cuisine.I watched many many kdrama,most of drama talk about Stewed Bean Curd..So 2 days ago I cooked Stewed Tofu since the weather is extremly cold.Now it's the right time to eat something hot and soupy with rice,right? Actually I dunno what is the exect ingredients in the recipe .So I google the recipe but different site have slightly different recipe for Soondooboo Chigae or Soondubu Chigae (Spicy Stewed Korean Soft Tofu ) .Anyway I create my own version of Soondubu Chigae ..Viola!! it's really really amazing fabulous delicious!! I finished the whole pot within 2 meals!

For the broth:

2 tbsp soy bean paste
2 tbsp seasoned hot pepper paste
1 tbsp hot pepper paste *optional if you want extra spicy*
3-4 cups water
1 tbsp minced garlic
2 cubes anchovies bouillon
1 sheet kelp

1 block silken soft tofu or any type soft tofu,cut into 6-8 pieces
1/2 lb clam,washed
200 gm sliced white meat chicken
4 sliced boneless flounder,cut
5 button white mushroom,washed and sliced
5 sweet baby corn,sliced
5 florets broccoli
1 small onion,peeled and sliced
2 leaves of Chinese cabbage/napa,sliced
1 small bell pepper,washed and cut small
1/2 carrot,peeled and sliced

2 tbsp sesame oil
handful of sliced scallion

Salted Kelp..This is my 1st buying kelp so I have no idea that kelp have salted,dry and unsalted version..

1:Prepare large claypot or dolsot or earthenware at medium heat with oil and garlic.Saute garlic for 30 seconds,then add in water and all ingredients (A) .Simmer for 15 minutes and bring the soup to bubbly boil.
2:Add in chicken first in the soup for 5 minutes before add in all the vegetables ingredients (B) except tofu,clam and fish.Cook for another 10 minutes before check the seasoning.
3:Add in clam,fish and lastly tofu.Let it simmer for another 5 minutes before remove from heat.Sprinkle with sesame oil and scallion.Serve it pipping hot in pot with steamed white rice on side

to cook Korean stew or dish ,you must use Korean soy bean paste DoenjangI think there are 2 type of Doenjang :brown and red.Correct me if I'm wrong..I learn this info's from watching kdrama

and this is a seasoned hot pepper paste

another type of soy bean paste.I believed it's red soy bean paste..correct me if I'm wrong...

hot pepper paste..Isn't it's easy to cook Korean food these day? We can just buy all the paste needed in any Korean mart or any Asian market.

carrot and napa

bell pepper and white mushroom

sliced white meat chicken kelp in anchovies broth

soy bean paste in broth
simmer in claypot on the stove

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Wednesday, December 8, 2010

Turkey Maki / Roll with Avocado and Cream Cheese

What do you do with leftover turkey after Thanksgiving? Well,for me I like to make various different dish out of the leftover meat.One of the leftover turkey dish that I like isTurkey Maki or Turkey Roll..Have you ever try turkey sushi? If not you should try,it's taste better then turkey itself on Thanksgiving Day!! Furthermore, turkey meat is healthier and lean..I,myself not a fan of turkey but I do like turkey wrap in sushi style..Hmmm...what should I call this type of food? Should I called it fusion food?

For making su-meshi/ vinegared rice

2 cup calrose rice/sushi rice

4 tbsp mixed sushi vinegar ( store bought)

3/4 cup water ,plus extra if it's old rice

2 tbsp sugar


For 4 Large Rolls-

2 cups turkey meat,sliced or shredded

4 oz -1 box cream cheese (cut strip)

4 sheet seaweed paper/nori

1 cucumber,peeled ,shredded,removed the seeds

1 avocado,peeled and sliced

4 tbsp tobiko

some roasted sesame seed

1:Wash rice in rice cooker for couple times before cook in rice cooker.When cook is cooked,remove from rice cooker,use spatula mix with ingredients (A) thoroughly,set aside.

2:You need a nori sheet,place nori sheet stretching from you.Make sure you place the nori dull side facing upwards.

3:Spread the vinegared rice out evenly over the nori sheet .Using one hand to prevent rice spilling over the end of nori,gently press down the rice with fingertips of your other hand.

4:Leave about 2 inch free on the far side,and 3/8 inch free on the side nearest to you.

5:Spread sesame seed,some shredded turkey,cream cheese ,cucumber,tobiko and avocado on the rice on nori sheet facing you in oblong shape.(Add in some mayo or rice at the end to hold all ingredients together in case it's fall apart)

6:Firmly roll up from the end nearest you,taking care not to squeeze out the contents

7:Firmly hold the bamboo mat to roll up.

8:Use sharp knife to cut into 6 or 8 pieces and arrange the roll on the plate. Serve with wasabi and soy sauce.

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Sunday, December 5, 2010

Superior Clam Soup (Xiong Tong La La)

I understand xiong tong la-la(superior clam soup)is a popular soup dish served in many Chinese restaurant in Malaysia..The last time when I went back in Malaysia,I was invited to many dinner treats by friends and family.Most of the dinner meal I ate has superior clam soup comes with it....Honestly,I would like to know who and how this soup was created.This person or chef is really a innovation person in Chinese culinary..Well,I remember many moons back then when I was living in Malaysia there is no such soup called (xiong tong la-la)em>..Anyway,I like the soup very much!! I guess I like the touch of spiciness and ginger flavor in the soup not to said I'm a seafood lover.Any clam or seafood is always welcome!! Of course, I can't find the same clam that they used over there ,here in US and A..I try to re-create the clam soup which I like so much but with limited ingredients on hand (bcos fresh anchovies is too expensive just to use as soup base lacks of fresh anchovies) ,so I used cubes anchovies bouillon..that why the soup color are slightly darker instead of clear soup..I understand cooking this soup ,I need Hua Diao cooking wine (花雕酒),it's literally means “flower carving alcohol” but if you don't have hua diao any type of chinese cooking wine will do too.

2 lbs small clam,clean
2 liter water or more
handful fresh anchovies,about 50 gm or (2 cubes anchovies bouillon)
1/4 cup gojiberries or wolfberries(gou qi zi) ,washed
20 birds chili,sliced
2 inch old ginger,peeled and julienne
1/4 cup Hua Diao cooking wine
salt to taste
handful green scallion,sliced

1:Bring water to boil in a medium stock pot at medium heat,add in anchovies,simmer for 20 minutes or longer to get the flavor out of it,then remove anchovies.I added anchovies bouillon bcos no fresh anchovies available at home.
2:Add in gojiberries and ginger,simmer for another 15 minutes.Add in birds chili,hua diao,clam and salt to taste.Increase heat to high,bring soup to boil.Check the seasoning.
3:Remove stock pot from heat.Dish out ,sprinkle with scallion and serve warm.

Hua Diao Jiu (花雕酒) literally means “flower carving alcohol”. It originates from the tradition of carving or painting the wine jar and burying the jar when a daughter is born and subsequently digging it up for her wedding celebration. This gives the wine time to age and improve in flavour. Tradition of burying the wine is no longer practiced but the wine is still often used in wedding celebrations..For more info Click HERE!!

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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.