Long Beans Rice ???

My mom taught me how to do this (conventional rice cooker method), but I improvised it with �. an additional egg� cos there�s always lots of oil left after frying the sausages, and the oil remains quite a lot even after cooking the beans.. So, I soaked up the oil (plus flavours)with a scrambled egg�. and I'm cooking the rice in the microwave this time.2 cups long beans ( cut into 2cm long, I cut 13 strings of beans)1 chinese sausage (deskinned, sliced)1...

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It's Fry Bread You Dummy

Navajo Fry Bread2 cups sifted flour2 teaspoons baking powder1/2 teaspoon salt1 tablespoon shortening1 cup water oil for fryingSift together flour, baking powder, and salt. Cut in shortening with 2 knives or a pastry blender until the mixture resembles coarse meal. Add enough water to make a soft dough. Knead on a lightly floured board until smooth and elastic. Pinch off dough, enough to make 11/2 inch balls. Roll or slap back and forth from hand...

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Silken Tofu with Oyster Sauce ?????

Ever sang Pease Porridge Hot???Some like it hot, some like it cold, some like it in the pot, nine days old...Haha.. this is not going to a 9 day tofu..It's just that some like the tofu steamed hot, some like it fridge cold.My mom's side of family likes it cold... and to them, steaming somehow makes the tofu slightly tougher.. Well, as u can see, when u steam tofu..some of its water content is released..which explained their reason.Silken Tofu with...

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Chicken with Chinese Mushrooms ?????

Whenever this dish was cooked at my home (parent�s), the first thing that gets snapped up were the mushrooms and fungi. The chicken gets left behind� which is the other case when I cook this for my hubby. Different family with different taste buds..Chicken with Chinese Mushrooms Recipe1 chicken whole leg (cut small)� tsp salt6 dried shitake mushrooms2-3 pieces of wood ear fungi (mook yee)2 Tbsp cloud ears fungi (wan yee)2 inch ginger (smashed with...

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Watercress Soup ????

The Chinese boils watercress for soup or for a cooling drink (liang cha). While Westerners use raw watercress for salads and sandwiches.Watercress in Malaysia is not suitable for use in salads or eaten raw. Because...... they are grown in water that is fertilized by sacks of chicken droppings soaked in the ponds they are grown in. This way... I don't think one will eat raw veg bathed in chicken s**t water.. hehehehe.. lots of bacteria, and they may...

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Sweet and Sour Fish ???

Black pomfret, is the usual fish of choice for most of my friends� mothers to make this dish, and we usually call it, Tomato Sauce Fish (Keh Jup Yue). Malaysian style is done with a hint of chili in it. One of my favourite childhood dishes.I used sole (ikan sebelah, or jor hou yue-left mouth fish) for this. It goes wonderfully well with this method of cooking.Sweet and Sour Fish Recipe1 piece of sole (abt the size of my palm)� tsp salt1 Tbsp corn...

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Steamed Pandan Cup Cakes

My Braun Multimix of 12 years said good bye to me recently... so, making cakes that needs lots of whipping up has to be put off until I get a new good mixer..I made this based on my previous post of Steamed Cheese Cake.Steamed Pandan Cup Cake RecipeDry ingredients(A) 200gm cake flour� tsp salt4 tsp baking powder80gm sugarWet Ingredients100ml pandan juice (from 3 blades of pandan leaves)100ml coconut milk2 eggs20gm melted butterMethod:1. Sift A.2....

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Bak Chang (Savoury Rice Dumplings) ???

All rice dumplings in Mandarin are called Zongzi. I'm making savoury meat dumplings. Hokkiens call it Bak Chang, Cantonese call it Harm Yook Joong... other dialects.. no idea I dunno whether this is cantonese style, hokkien or hakka...But u can check the differences here at this prominent food site in MalaysiaMy grandaunt came from Panyu, Guangdong province made white coloured savoury joongs, with pork, mung beans and mushrooms as fillings. She doens't...

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Red Bean Paste Rice Dumplings (Hong Dau Gan Sui Joong) ?????

It's near Duan Wu Jie again...I first learnt to make Gan Sui Joong when I was 16... and they were hard and stuck to every bit of the bamboo leaves...Then my mum asked a "professional"... he told us..... "When the dumplings are cooked, leave them in the water for at least 4 hours, then hang to air dry. This way, u'll get soft dumplings."My MIL asked me why my Gan Sui Joongs were not bouncy..... To make them bouncy... just add Boric Acid/Borax (pang...

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