Stir-fry flat rice noodles or commonly known as “Char Kuey Teow” is a famous street food/hawker food in Malaysia and Singapore. It is basically stir fried noodles with shrimp, blood cockles, bean sprout, eggs & chives on a mix of light and dark soy sauce.
Today, I’m going to show you a similar recipe but minus the shrimp, blood cockles and chives simply because I do not have these ingredients in my refrigerator. So, I’m going to substitute them with fish cake and fried bean curd (tofu).
It is a simple, no fuss stir-fry recipe where you can substitute the shrimp/fish cake with any leftover meat like roast chicken or roast lamb.
500gm flat rice noodles
2 pcs chinese fish cake (cut into thin slices)
4 pcs fried bean curd/tofu (cut into smaller pieces)
1 or 2 cups bean sprout
3 – 5 cloves garlic, 1/2″ ginger, 2 shallots (blend together)
1 or 2 large eggs
3 – 5 tbsp light soy sauce
1 – 2 tbsp dark soy sauce
1 tsp chili paste/sauce (optional)
2 – 3 tbsp oil for frying
Ground pepper powder (white/black)
Step 1. Heat wok or pan into high heat. Add oil into wok, the add the blended garlic, ginger and shallot. Sauté until fragrant. Add the chili paste.
Step 2: Sauté fish cake and tofu for about 15 – 20 seconds.
Step 3: Add noodles to wok, add in the dark soy sauce and light soy sauce. You can mix soy sauce, dark soy sauce and pepper evenly as this would save time. But, I do it the traditional way where I just do a few quick dashes of both the sauce without measuring.
Step 4: Add in the bean sprout. Give it a few stirs.
Step 5: Then, add the egg(s) to the noodles. Flip the noodles and cover the egg for about 10 seconds.
Step 6: Add some pepper. Continue to stir-fry for another 10 seconds and it’s done.
Finally, dish out and serve immediately.
My daughter love to have these noodles with some homemade Kimchi.
Happy Saturday, everyone! Stay blessed!
My daughters just love these tuna fish cakes. It’s easy to make and it’s the best thing you can do with a can of tuna. And it goes really well with ketchup, mustard or chili sauce.
Today I’ll show how you how to make these pawfect patties. Crispy on the outside and smooth on the inside.
This healthy comfort food will never break your heart or destroy your diet. May your soul and belly be comforted in this time of restricted movement.
500g (more or less) potatoes, boiled
1 can of tuna
Some chopped onions
About half cup of grated carrot (squeeze the juice out) – Optional though
2 eggs, beaten
Plain flour and breadcrumbs (Japanese golden breadcrumbs is great for this recipe)
Salt, pepper (white & black)
1 or 2 tbsp of fish curry powder
Step 1. Boil the potatoes
Step 2. Mash the potatoes with butter.
Step 3. Mix in tuna, carrot, curry powder, salt, pepper, to taste and 1/4 of the beaten eggs
Step 4. Put the mixture in a container and chill for at least 30 minutes in the freezer
Step 5. Shape each into a flat round about 5 cm in diameter. Coat in plain flour, dip into the remaining egg, then coat with breadcrumbs.
Step 6. Heat the oil in a frying pan, fry the patties on each side until golden brown and heated through.
Step 7. Let’s cool down. We’re almost ready to be served
My two daughters are 12 and 7 and they are not a big fan of green vegetables. But this is one dish that they love and I cook it at least 2 or 3 times a week.
It’s really easy to prepare and it’s super delicious. Let me show you how to prepare this healthy green spaghetti.
1. Wash a bunch of English parsley (approximately 12 stems – a little more or less is fine)
2. Put the parsley in the food processor/blender and add 3 – 4 cloves of garlic, 1/2 tsp ginger powder (or grate some fresh ginger) and 1/2 tsp of salt. Add about 150ml of warm water.
[Note: You can also add a few walnuts. Me and hubby like walnuts but my two girls do not. I guess having two nutty parents is more than they could tolerate. LOL!]
3. Give it a good blend and you will get a nice healthy green mixture.
4. Pour mixture into a big bowl and add 3 tablespoons of olive oil and sprinkle some black pepper. Mix well and keep aside.
5. Boil the spaghetti and when it’s ready, drain and pour it into the green mixture.
6. Give it a good mix and you’re ready to serve. My girls like to have this spaghetti top with fried bacon and a few sprinkles of parmesan cheese. This recipe would go well with roast chicken or any grilled meat of your choice.
Enjoy! Eat well & be happy!
I love the taste and the pleasant aroma of homemade soy milk. I find the commercial soy milk too sweet and recently I started making it at home. It was quite tricky to get the taste right the first time round. The raw bean taste was a bit strong. So, now I add some Pandan/Screwpine leaves and a slice of ginger when I boil the soy beans to get rid of the raw bean taste. And the result is simply amazing – rich, creamy and smells comforting.
And today, I’ll share this easy recipe with you.
2 1/2 cups soybeans
12 cups water (about 4 cups for blending)
5- 6 Pandan/Screwpine leaves
1 slice of ginger
1 pinch of salt
Sugar, to taste ( Optional)
1. Rinse the soybeans. Soaked them in water overnight.
2.The next day, discard the water and rinse the soybeans. Fill some water and rub the soy beans to remove the hulls from the beans as much as possible. Pour away the floating hulls and fill up water and continue rubbing the beans – do it a few times. (I find this process rather therapeutic and I enjoy removing the hulls from the beans).
3.Drain and set aside.
4. Fill the blender with soybeans. Add some water and blend well. I have a small blender so I had to do it in a few batches until all the beans are blended. (I use about 4 cups to blend all the beans)
5. Put the blended soybeans in a large pot and add the remaining 8 cups of water. Add the salt, Pandan/Screwpine leaves and ginger.
6. Boil the soy bean in medium heat for about 45 minutes. Remember to stir occasionally to prevent the blended soybeans from sticking to the bottom of the pot.
7. Turn off the heat once the soy milk is done. Tie a muslin cloth to an empty large pot to filter out the soybean residue. Squeeze the residue to ensure all soy milk is fully extracted.
8. Add sugar to taste.
9. It’s nice to drink the soymilk warm. The remaining soy milk can be kept in the refrigerator for 2- 3 days.
My family loves to have banana pancakes for breakfast on Saturdays. This is an easy pancake recipe that makes light and fluffy pancakes. Lightly scented with vanilla essence and cinnamon powder, these pancakes are absolutely scrumptious with sliced bananas on top. It is yummy as it is or you may have it with some honey and a squeeze of lemon/lime.
1 1/2 cup self-raising flour
1/2 tsp baking power
3/4 cups milk, more or less
2 tablespoons of plain yogurt (Optional)
4 tablespoons melted butter
1 tablespoons sugar
1 tsp vanilla essence
1/4 tsp cinnamon powder (optional)
1. Sift the dry ingredients (flour, baking powder, cinnamon powder) together. Add in sugar.
2. In another bowl, mix eggs, milk and melted butter together until smooth.
3. Make a well in the middle of the dry ingredients. Add in wet ingredients (item 2) all at once. Stir until just combined.
(Note: Over-mixing makes tough pancakes. It’s okay for the batter to be lumpy)
5. Flip over till slightly brown.
6. Serve hot with honey/maple syrup and a squeeze of lemon/lime.
Note: Batter can be kept overnight in the refrigerator.
Chicken curry is possibly the most common delicacy in Malaysia. It’s normally served with plain boiled rice, Indian flat bread or plain bread. This chicken curry recipe is very straightforward, easy to make and most importantly it’s kid-friendly 🙂
1. 600 – 800g chicken (skinless with bones & cut into small pieces)
Marinade chicken with the following for at least 30 minutes:-
a) 5 tablespoons curry powder (more if you like it spicy)
b) 1 tablespoon turmeric powder
c) 5 tablespoons plain yogurt
d) 1 tsp sea salt
e) 2 tablespoons of lime/lemon juice (optional)
Blend items 2 – 4 below:
2. One big red onion
3. Three cloves garlic
4. One inch of ginger
5. Two stalks lemongrass
6. Some curry leaves
7. Two cups/500 ml water (less if you prefer thicker curry or more if you like more sauce)
8. A quarter (1/4) cup low fat coconut milk or fresh milk
9. One big tomato (quartered)
10.200 – 300g potatoes (peeled and cut into cubes)
11. Three tablespoons olive oil
1. Heat up Wok or a deep pot and add the olive oil.
2. Saute the blended ingredients (onion, garlic & ginger) until aromatic/light brown in colour.
3. Add the marinated chicken, lemongrass & curry leaves. Stir-fry for about 2 minutes before adding the water.
4. Cover the Wok/pot and lower the heat to medium. Simmer for about 30 minutes or until the chicken meat become tender. (Note: Taste the curry and add more salt if necessary)
5. Add the coconut milk/fresh milk and potatoes. Let it cook for about 10 minutes or until the potatoes are just cooked.
6. Then add the tomatoes and bring to a boil.
Serve hot with plain rice or bread.
Scones are the easiest English teatime treat. In less than half an hour you can make some warm homemade scones – the sultanas are optional.
2 cups self raising flour
60 g butter
1/2 tsp baking powder
1/4 tsp cinnamon powder
2 tablespoon caster sugar
2/3 cup milk/150 ml (approximately)
1/2 cup sultanas (Optional)
1. Preheat oven to 220°C.
2. Sift self raising flour and baking powder into a bowl.
3. Rub in butter until mixture resembles breadcrumbs.
4. Stir in sugar and sultanas. Add enough milk to give a fairly soft dough.
5. Turn onto a lightly floured surface, knead very gently, then roll out to a 2cm (3/4 inch) thickness. Cut into 5 cm (2 inch) rounds and place on a lightly floured baking tray.
6. Brush with milk and bake for 10 – 15 minutes.
7. Cool on a wire rack. Cut in half and spread with butter and jam to serve.
This simple meal can be found almost everywhere in Malaysia. It is a favourite amongst Malaysian and there are some who eat it at least once everyday!
The ingredients and the cooking process involved in creating this tasty meal is simple. Nasi lemak is rice cooked in coconut milk. Screwpine leaves, locally known as pandan leaves, are first washed and later added into the cooking pot to give the rice its signature fragrance. The rice is usually eaten together with anchovies fried till golden brown, crispy cucumber slices, roasted peanuts, half boiled egg and chilli paste known as sambal.
Here’s a classic nasi lemak recipe you’ll enjoy!
Ingredients for 4 servings:
1/ 1/2 cups long grain rice
3/4 cups coconut milk
1 tsp cooking oil (to prevent the rice from sticking together)
3/4 cup water
1 in ginger, sliced thinly
1 red onion, sliced thinly
2 pc/knot screwpine leaves(pandan leaves)
1 stick lemongrass, smashed
1/2 tsp fenugreek
Salt to taste
5 boiled eggs (cut into half)
1 cucumber, sliced round
75g medium-sized anchovies (ikan bilis), deep-fried till golden brown and crunchy
75g peanuts (roasted)
5 salted fish (optional)
Chili Paste (Sambal)
20g of dried chillies, soaked in water, boiled and blended (less if too spicy, more if you like it really HOT!)
20g shallots, blended
20g garlic, blended
20g dried shrimp paste (belachan), baked or roasted about 15 minutes
25ml tamarind juice (mixed with water)
50g medium-sized ikan bilis, peeled
50g red onions, sliced
Salt and sugar to taste
Wash rice in cold water and drain. Soak in coconut milk for 10 minutes.
Pour 1 tsp of oil in the rice cooker, add the rice and let the oil coat the rice.
Now add water.
Add sliced ginger and red onions. Then add screwpine leaves(pandan leaves) and lemongrass.
Cook rice in rice cooker until soft for about 30 minutes.
Chili Paste (Sambal)
Take out all seeds from the dried chillies so that the paste will not be too hot.
Then boil and blend the chillies.
Then add chillies, shallots, garlic and shrimp paste (belacan) in some water (just enough to cover the ingredients) into the blender and grind till fine.
Put some oil into a stock pot, add the chilli mixture and stir well till it changes colour.
Add tamarind juice. Cook until the chilli mixture turns a little dark red. Do not overcook as the mixture will turn darker and darker. Then add anchovies (ikan bilis) and red onions.
Lastly, add salt and sugar to taste.