My Kitchen and Me

So simple, so tasty! Ingredients: French beans (cut diagonally) - 20 Eggs - 2 Onions (sliced thinly) - 1/2 Garlic (crushed) - 3 cloves Salt to taste Pepper to taste Heat up a little oil in a wok and stir fry onions and garlic. Once fragrant, add beans, salt and pepper. Continue stirring until the beans are almost cooked. Separate the beans to the sides and add in the 2 eggs. Scramble the eggs a little and leave them a while to cook. Stir until everything is well mixed. Dish out and serve!

I bought a whole big tin of Nestum the other day. Tried frying chicken with Nestum and I was very satisfied with the outcome. Will definitely do this more often. Ingredients: Chicken pieces - 10-15 Nestum - 1/2 cup Onion (crushed) - 1/2 Ginger (crushed) - 1 tbsp Turmeric powder - 1 tbsp Chili powder - 1 tbsp Curry leaves - 2 springs Salt Pepper Marinate chicken pieces with all the above ingredients (minus the nestum). Keep aside for about an hour. Heat some oil and pan fry the marinated chicken. Once the chicken turns brown, add Nestum and stir briefly before dishing out to serve.

Fried rice has to be one of the easiest dishes to prepare. Just dump everything together and voila, you have a meal prepared! I wanted to make some last weekend but there wasn't much stuff left in the fridge, not even eggs! I just had to make do with whatever I could find. Ingredients: Cooked rice - 3 cups Chicken breast (cut into small pieces) - 1/2 cup Onions (chopped) - 1/2 Garlic (chopped) - 3 cloves Potatoes (diced) - 2 Bird's eye chilies (cut small) - 3 Chili powder - 3 tsp Soy sauce - 2 tsp Salt to taste Pepper to taste Fry the diced potatoes in some oil. Drain and set aside. Heat some oil in a wok and stir fry onions, garlic and chilies. Add the chicken pieces in and stir fry until they're almost cooked. Add in chili powder, soy sauce, salt and pepper. Stir until the rawness of the spice is gone. Put in the cooked rice and stir until everything is well mixed. Add the pre-fried potatoes and continue to stir. Check for salt levels and dish out! (P/S: I served this fri

Saw this Cereal Prawns recipe while blog hopping and knew I had to try this! This recipe calls for oatmeal but I used Nestum instead. Well, this dish turned out to be really good. Just bear in mind that the Nestum loses its crunchiness if kept too long. So, prepare them just in time for your meal :) Ingredients: Prawns - 15 Cornstarch - 3 tbsp Garlic (finely chopped) - 3 cloves Curry leaves - 2 springs Bird eye chilies (cut small) - 3 Butter - 3 tbsp Nestum - 1/2 cup Egg yolks - 1 Milk - 2 tbsp Salt and pepper to taste Clean prawns removing the back veins but leaving the head and shell intact. Seasons with salt and pepper. Lightly coat the prawns with cornstarch. Heat up some oil and pan fry it. Remove them once they turn pink on both sides. Wipe clean the pan. Beat the egg yolks and add in milk. Stir and mix well. Heat 3 tbsp of butter to the frying pan. Swirl in the egg yolk and stir continuously. You should see bubbles appearing in the pan. Add in garlic, chilies and curry leaves.

One of my favourite dishes to order at a Chinese restaurant! Ingredients: Dried prawns (soaked n chopped) - 3 tbsp Garlic (chopped) - 2 tbsp Shallots (chopped) - 2 tbsp Curry Leaves Chili powder - 1 tbsp Bird's eye chillies (chopped) - 2 Sauce: Meat curry powder - 1 tbsp Oyster Sauce - 2 tbsp Soy Sauce - 1 tbsp Sugar - 1 tsp Dark Soy Sauce - few drops Water - 1/4 cup Marinate chicken with a tbsp each of soy sauce, oyster sauce, cornflour and sesame oil. Deep fry till golden brown. Drain and set aside. Heat up some oil and stir fry dried prawns, garlic and shallots until fragrant. Add in curry leaves, chili powder and the prepared sauce. Stir until everything is well mixed. Add the chicken and stir well until chicken is well coated with the sauce. Dish out and serve with warm rice. Enjoy!

We had some relatives over for the Raya weekend. Tried out this tandoori chicken recipe. Taste was good but next time I'll add some red coloring to get the restaurant look :) Ingredients: Chicken (cut into small pieces) - 1/2 Yogurt - 1/2 cup Chili powder - 3 tbsp Turmeric powder - 1 tsp Cumin powder - 1 tsp Coriander powder - 1 tsp Ginger powder - 1 tbsp Lemon juice - 2 tbsp Garlic (minced) - 1 tbsp Salt to taste Pepper to taste Prick the flesh of the chicken all over with a fork and marinate the chicken pieces with all the above ingredients for a good 3 hours. Preheat the oven to 450 degrees. Remove chicken from marinade and place on a rack in a roasting pan, brush with oil, and cook 25-30 minutes, turning once. Juices should run clear when a piece is pierced near the bone with a knife. Garnish with cilantro leaves, red onions, tomatoes and lemon wedges.

I've been wanting to try steaming a whole fish for sometime. Well, I did just that today and was very pleased with the outcome. Everyone at home loved it too! It was really like the ones you get at Chinese restaurants. The original recipe is adapted from RasaMalaysia with some minor changes. This recipe is definitely a keeper. Ingredients: Siakap - whole fish Ginger (cut into strips) - 3 inch piece Spring onions (cut into thin silken threads) - 2 stalks Carrots (cut into thin silken threads) - 1/4 Some cilantro leaves Cooking oil - 3 tbsp Rice wine - 3 tbsp Sauce: Light soy sauce - 6 tbsp Rice wine - 3 tbsp Water - 3 tbsp Sesame oil - 1/2 tsp White pepper powder - 1/4 tsp Sugar to taste Clean the fish properly and pat dry. Mix soy sauce mixture in a small bowl and set aside. Drizzle the fish with 1 tbsp of rice wine and top the fish with half of the cut ginger strips. Steam the fish for about 10 minutes. As soon as the fish is done steaming, discard the fish water and ginger strip

Mum bought some meatballs from Jusco just the other day. I'm bored of the usual deep-frying and decided to try something different with the meatballs. The sweet, sour and spicy sauce of this dish nicely compliments the meatballs. I'll definitely make this again. Ingredients: Meatballs - 10 Onion (sliced thinly) - 1 Garlic (chopped) - 3 cloves Ginger (chopped) - 1 tsp Bird's eye chili (chopped) - 2 Sauce: Chili sauce - 8 tbsp Tomato sauce - 3 tbsp Water - 1/4 cup Salt to taste Pepper to taste Drizzled some oil in the pan and stir-fried the meatballs till brown. Remove and keep aside. Sautee some onions, garlic, ginger and chilies in the same pan. Mix all the ingredients for the sauce in a separate bowl and pour into the pan. Once the sauce simmers, add in the meatballs and stir. Check and adjust taste by adding chili/tomato sauce to thicken or water to lighten. Dish out and garnish with some cilantro leaves.

I'm back home for the Raya holidays! This is what I prepared for lunch today :) Clockwise from left: Steam fish, mix vege, sweet and sour meatballs! Recipes coming up soon!

This is an easy Malaysian recipe, usually had for afternoon tea. There are many ways to describe it, some call it cengkodok while others call it jemput-jemput . It's incredibly easy to prepare and I made some for tea today. Ingredients : Flour - 1 cup Bananas - 6-7 Sugar - 3 tbsp Baking powder - 1/2 tsp A pinch of salt Mash the bananas in a bowl, dump all the other ingredients in and mix them well. Scoop them out with a spoon and drop into heated oil for frying. Remove when brown and drain oil on paper towels.

I prefer my vegetables as simple as possible and I don't like them over-cooked. Here's a very simple recipe for bean sprouts. Ingredients: Onions (sliced thinly) -1/2 Garlic (chopped) - 2 cloves Bean sprouts (taugeh) - 1 bowl Chinese chives (cut into 1-inch lengths) - 5 stalks Tofu (cut into squares) - 2 Turmeric powder - 1/2 tsp Salt Fry the squared tofu in some oil and set aside on paper towels. Heat a little oil and sautee onions and garlic. Put in bean sprouts, chinese chives, turmeric and salt. Stir until everything is well mixed. Add fried tofu and let it cook for another 1-2 minutes. Dish out and serve.

It has been sooo long since the last time I updated this blog. Anyway, I made some chicken curry and bean sprouts today. Here's the chicken curry recipe! Ingredients: Chicken - 1/2 cut into medium size Oil - 3 tbsp Cardamom pods - 3 Fennel - 1 tsp Cinnamon stick - 2 1/2 inch pieces Cumin seeds - 1/2 tbsp Turmeric powder - 1/2 tbsp Meat curry powder - 4 tbsp Chili powder - 1 1/2 tbsp Milk - 1/2 cup (you could also use coconut milk) Tomato (diced) - 1 Potatoes - 2 Blend to paste: Onions (diced) - 2 Garlic - 3 cloves Ginger - 2 tbsp Heat the oil in a pan and add cardamom pods, cinnamon, fennel and cumin seeds. Fry the spices briefly before adding in the blended paste. Keep stiring. Add the turmeric powder, curry powder, chili powder and stir well. Reduce the heat and cook for another 3-4 minutes. Put in the chicken pieces, potatoes, tomatoes and bring to a boil. Reduce the heat and mix thoroughly and cover. Add milk and let it simmer until the chicken is cooked and the sauce thickens