Sunday, July 28, 2013

Fried Mee Sedap with Pork and Prawn

My mom store plenty of dried grocery especially mee sedap.Most of her mee sedap is at the end of expiration date.So my mom tried to use all the mee sedap before the expired date.I'm glad she cooked these comfy fried mee sedap for us.It's really taste savory and delicious.


3 pack mee sedap,remove bag and condiments
20 small prawn ,removed shell
300 gm pork,slice thin
300 gm green mustard(choy sam)washed and cut
1 bulb fresh garlic,peeled and minced
2 red chili pepper,slice

2 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp caramel sauce (thick soy sauce)
1 dash msg
3-4 tbsp peanut oil


1:Fill water in medium stock pot or wok at high heat,bring it to boil.Break mee sedap into half and toss into the boiling water.
2:Cook the mee for 5 minutes before remove from pot and set aside.
3:Heat wok with oil and garlic at high heat.Saute garlic for 30 seconds or more,then add in slice pork and prawn.Stir for 2 minutes,then toss in choy sam and mee.
4:Also add in all seasoning,use chop stick and spatula to mix the mee well.Check the seasoning.
5:stir for another few minutes before dish out and serve warm.

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Wednesday, July 24, 2013

Gingko Nut,Barley and Quail Egg Sweet Dessert Soup

My mom loves to make fresh gingko nut sweet dessert soup for the family.She would personally buy the fresh gingko nut and break the nut manually by herself for hours.For me who is lazy would not even dream of cracking and peeling the gingko nut myself.I think this type of task is really time consuming.If I really really want to eat this dessert,I would just buy the ready peeled gingko nut in vacuum pack to save time.If you have no time to cook this delicious dessert soup yourself, hop over to any hawker stall or food court.This famous dessert soup is available everywhere in any hawker stall .


300 gm fresh gingko nut,removed shell with light hammer
10 quail eggs,boiled and removed shell
2 sheets dried  bean curd (fu chok),lightly washed
2 large eggs,lightly beat
1 small pack barley or 100 gm,washed
2 liter water or plus more if necessary
5-6 leave pandan(screwpine leave)
rock sugar or sugar to taste


1:Bring the water and pandan leaves  to boil in a medium stock pot at high heat.Then add in barley and gingko nuts cook for 15 minutes.
2: Add in rock sugar or sugar and bean curd sheet into the pot,use ladle to stir the ingredients well.Cook for another 5 minutes.Slowly pour in lightly beaten eggs in the soup.Check the sweetness.
3:Toss in boiled quail egg.Dish out and serve warm or chill.

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Tuesday, July 9, 2013

Stir-fry Wang Tai Miu (King Vegetable Shoot)with Garlic and Pepper

This very smooth and soft vegetable is called Wang Tai Miu in Cantonese.Or literally translated from Chinese to English as King Vegetable Shoot.Accordingly to my mom this vegetable is so easy to plants and survived.She just use the upper part with leaves and leave the bottom part stalk about 3 inch long for planting.Then she compiled all he bottom part stalks and plants into the prepared soil.After couple of weeks the fresh organic leaves will grown out!!Taaa...dah!! It's time for harvest!! This is the first time I ever ate this type of smooth soft silk like vegetable.I love it very much.If you have never try this type of green ,you should try it when you have the chance!! You can get this vegetable in any supermarket or wet market.


1 1/2 lbs wang tai miu(king vegetable shoot) use hands to pluck the shoot about 1 inch each,leave the bottom part about 2-3 inch for planting
3-4 cloves fresh garlic,peeled and minced
2-3 tbsp vegetable oil
salt to taste
1/2 cup hot water
4-5 red chili pepper,slices


1:Use hands to pluck the stalk from top to bottom for about 1 inch each.Wash the vegetable couple of time in cold water,then drain it in the collard.
2:Heat wok with oil and garlic at high heat. Sauteed garlic for 30 seconds,toss in red chili pepper and wang tai miu in the wok.Then pour the hot water into the wok,top the lid over the wok for 1-2 minutes.
3:Remove the lid,add in salt to taste.Use spatula to stir the vegetable for a couple of times.Then dish out and serve warm.(Do not over cooked the green)

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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.