Friday, August 31, 2012

Seafood Pan-Fried Egg Noodle

I can't live without rice or noodle. I think most Asian or Chinese must have rice or noodle in their daily diet. Even-though my family practitioner told me to reduce or cut off carb intake due to health issue  but I still consume some with cautious.One of the noodle I like is Pan-fried noodle!!


1 lb egg noodle or Hong Kong noodle,pan-fried
2 pieces tilapia,cut
10 large shrimp,peeled and deveined
1 large white squid,slice
2 pieces boneless chicken breast,slice + 2 tbsp corn flour +2 tbsp soy sauce,mix
1/2 lb Chinese green mustard(choy sam) washed and cut
3 large eggs
3 cups chicken broth

2 tbsp chicken bouillon powder
1 tbsp ground white pepper
salt to taste
2 pieces small rock sugar
1/2 cup cooking oil
2-3 tbsp sesame oil

1/2 cup corn starch or flour +1/4 cup cold water

2 tbsp minced garlic

fried garlic or shallot on the side.

some cut chili with soy sauce on side


1:Heat wok with some oil at high heat.Quick wash egg noodle with cold water and drained.Grab a bunch of egg noodle ,spread it on the hot wok.Pan-fry the noodle on both side until light brown.Remove pan-fried noodle to a large plate.Pan-fry the rest of egg noodle.
2:Use the same wok ,heat at medium high heat.Add some oil and garlic,fry until fragrant.Pour in chicken broth,let with bubbly boil ,then add in chicken mixture.Use spatula,slowly separate the chicken mixture to prevent it from sticking together.Cook for 5 minutes.
3:Add in all the seasoning,shrimp,squid,fish and green mustard,mix well.Pour in corn flour solution to thicken the sauce/gravy.Check the seasoning.Beat eggs in small bowl.When the sauce bubbly boil,pour in the eggs.
4:Use spatula to stir the gravy.Sprinkle some sesame oil.Scoop gravy mixture on the pan-fried noodle.Top with fried shallot or garlic.Serve warm immediately.

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Saturday, August 25, 2012

Stuffed Chicken in Sweet Pepper

Sweet pepper is abundant during summer season.It's has mild tangy taste, crisp texture and colorful appearance.Beside that the price is quite reasonable compare with other pepper.This sweet pepper is very suitable to use as stuffed meat or on bbq pit or stir-fry in wok..

20 sweet pepper,cut half and discard the seeds
3 lbs minced chicken

20 medium shrimp ,cleaned and chopped

1 tbsp ground chicken bouillon powder
1 tsp salt
1 tbsp ground pepper powder
1 tbsp sugar
1 tbsp oyster sauce
1 stalk scallion,washed and chopped

1/2 cup oil for frying

1:Wash all the sweet pepper and cut half.Remove seeds.Combine minced chicken meat and shrimp with the seasoning,mix well.
2:Stuff chicken mixture into the clean sweet pepper.Dip fingers into cool water to smooth the surface of the stuffed pepper.Repeat the same procedure until finish.
3:Heat skillet or pan with oil.Place stuffed pepper on the hot pan.Pan fry sweet pepper on both side for about 10 minutes or until golden brown .
4:Remove fried sweet pepper from pan and serve warm.

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Sunday, August 19, 2012

Stir-fry Thai's Basil Boneless Chicken Thigh

Beginning of summer ,I planted some Thai's basil from seeds  in my garden.Now it's look like my hard work is coming through..The basil plant in my garden look so great and green!! Thai's basil taste and smell different then regular sweet basil.It's has it's own flavor which is very special that I like.If you never use Thai's basil,give it a try.You will never regret it.

3 piece boneless chicken thigh,cut
4-5 cloves garlic,peeled and minced
1/2 red bell pepper,diced
1 medium onion,peeled and diced
50 gm white button mushroom,discard stump and cut
1 stalk scallion,cut
4 stalk Thai's basil,use leaves only,

4-5 tbsp oil
3 tbsp fish sauce
2 tbsp soy sauce
2 tbsp sugar
1 tbsp chicken bouillon powder

1:Heat wok with oil at high heat.Add in garlic,fry until fragrant,then add in chicken and fish sauce.Keep stirring well for 5-8 minutes.
2:Add in onion,bell pepper,soy sauce ,sugar,basil and chicken bouillon powder,keep stirring for another 5 minutes.Check the seasoning.
3:Toss in mushroom and scallion,mix well.Dish out and serve warm .

fresh organic Thai's basil from my garden

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Sunday, August 12, 2012

Stir-fry Lobster with Ginger and Scallion

One of my favorite seafood is fresh whole lobster!! During summer fresh lobster is abundant and the price is affordable compare with the rest of the season.I preferred stir-fry lobster rather than steamed lobster with butter (Western style).Well,maybe I'm very Chinese!! lol!


2 fresh lobster,about 4 lbs (clean and cut into 4 pieces)
1 stalk scallion,washed and cut 2 inch
4-6 cloves fresh garlic,peeled and minced
4 inch old ginger,scale and shredded
2 eggs
2 tbsp sugar
2-3 tbsp soy sauce

1/2 cup all purpose flour + 1 tsp salt
1 cup canola oil


1:Cut and removed the lobster tail. Discard the gooey membrane. Break off both of  the antenna of the lobster.Break off the claws.Use sharp knife to cut the tail into 2 pieces .Lightly ham both of the claws.
2:Heat oil in wok at high heat.Coat cut lobster with flour and salt.When oil very hot,slowly place coated lobster into the oil.Fry the lobster lightly,about 5 minutes.Do not over fried.
3:Remove fried lobster into a large plate or deep bowl.Remove the excess oil from wok and left about 3 tbsp oil for stir -fry .Toss in ginger and garlic into the hot wok.Stir-fry ginger and garlic until fragrant or lightly brown.
4:Crack eggs into the wok and make scramble eggs.Toss in the fried lobster,scallion,sugar and soy sauce together,mix well for about 5 minutes..The heat must high.Check the seasoning.
5:Dish out and serve warm.

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Wednesday, August 8, 2012

Fresh Salmon with Cream Cheese Maki(Sushi Roll)

My whole family is crazy  everything about sushi or I can said everything about Japanese food.We visit Japanese restaurant once a month to satisfied our appetite.Since eating out is quite pricey,I will tried to make sushi at home every week to satisfied our sushi urge.I'm not a sushi chef or expert but I still think it's worth to make sushi at home.

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-

1 pound fresh salmon,fish for sushi,slice stripe

4 oz -1 box cream cheese (cut strip)

4 sheet seaweed paper/nori

1 cucumber,peeled ,cut stripe and removed the seeds

1 stalk green lettuce,wash and clean

some roasted sesame seed

I bottle Japanese mayonnaise

1:Wash rice in rice cooker for couple times before cook in the rice cooker.When rice 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:Grab a handful of rice.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.(wet your hands with clean water from time to time to prevent rice from sticking)

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 stripe salmon,cream cheese ,cucumber and lettuce on the rice that 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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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.