Penang Prawn Mee Noodles Soup

Amazing Prawn Mee Noodles Soup that I enjoy over and over again. Never throw away the peeled off shells from the prawns. Collect them and freeze them for making the shell broth. Recipe is from Laurens Kitchen ( click Lauren Kitchen ) to get the steps on how to make this delicious Prawn Mee /Hokkien Mee.

The chilli paste is delicious. I will not eat out for this again coz this homecooked one is legit. Thank you Lauren for sharing your recipe.

Enjoy!

Ojingeo Muchim aka Spicy Squid Salad

Today I made a Korean side dish using two main ingredients that is squid's and cucumber. I love making side dishes so that at any time that I am too tired to cook, I can just take them out and serve as a dish. 

Saturday and Sunday best time for me prep ready food for the whole of next week. 

These are the ingredients needed.

Main ingredients

Boiled squids

Jap Cucumber, cut into 1 inch length and lightly crushed. Add sea salt to release water out of cucumber. Rinse and pap dry with paper towel.

Seasoning ingredients 

Gochugaru 

Gochujang

Minced garlic

Sugar ( I omit this)

Sesame oil

Sesame seed

Vinegar ( I omit this)

Salt and pepper taste.

Mix all together till well combine.

Chill it before serving or serve it at room temp.

 Enjoy

Homemade Steamed Rice Roll aka Cheong Fun

I love to Cheong Fun or Steamed Rice Roll ,so I learned from YouTubers and mastered it. After many many tries I finally got it right and the way we loved it!. Making them is hard work but worth it, therapy for me coz it gives me happiness each time I make them from my kitchen. They taste good, hubby had helpings. Our lunch with pickled homegrown chili Padi. Enough heat and great condiment for the 'Cheong Fun'

Ingredients 

Ingredients 

110gms rice flour

40gms tapioca flour

10gms potato starch

400ml water

1/2 tsp salt

1 tbsp shallots oil

Mix together to form a runny batter

Filling 

Dried shrimp

Spring onion

Sauce

2tsp soy soy

1tsp sesame oil

1tbsp sugar

1/2 tsp mushroom Powder 

35 ml water 

Steaming time per tray over high heat is 4 mins

 Tip

Tray must be hot, grease them before pouring 1/4 cup of the runny batter

Always stir the batter before scooping out.

Enjoy!

Sotong Masak Lemak Chilli Padi

I love Malaysian Cuisine especially Masak Lemak kind of dishes. I have been craving for this dish Sotong Masak Lemak Chilli Padi for almost a week but I couldn't get the sotong/ squid from the wet market then, but this morning we had early breakfast so we managed to get to the market early and lug back a kg of very fresh ones for a very affordable price of rm35 per kg. 

I cooked half portion of the one kg of Squid/Sotong  and the rest will sit in the freezer for another dish. Yours truly was very happy...finally get to cook this dish for early dinner. We were hungry coz we had early breakfast  🤭

This is my favourite dish..anything seafood I like! 😜

Very appetising dish, cukup pedas,  cukup masam and cukup lemak in Malay language. Meaning in English, it means enough heat, enough sourness and enough creaminess!

Sotong Masak Lemak Chilli Padi

(I used Che Nom recipe but replaced chicken with Squid)

Ingredients 

10-20 bird's eye chilli
2-3 inches fresh turmeric ( ** OR ½ tablespoon turmeric powder)
A little bit of water
1.5 kg/ 1 chicken
2 lemongrass
2 potatoes
Thick coconut milk (from 1 coconut)
**Or 2 small boxes of coconut cream extract
Salt to taste
1 turmeric leave
2 tamarind slices

Or cooking method

Click here

Blueberry And Cream Cheese Muffin

I found this delectable muffin recipe from HidaMari channel on You tube which I would live to try out and true enough it turned out delicious and suit my taste.

I substitute raw sugar with Lakanto so that I can without guilt. I used frozen blueberries - leftovers from making blueberry ice cream. And with tips gathered it is to coat the blueberries with flour before adding to the batter so that they won't sink to the bottom nor burst while baking. They muffin will turn bluish green on the spot where the blueberries are. Observing these tips my muffins looks great, no blueberries sank to the bottom and no bluish green spots.

I made only four pieces with half her recipe. The next bake I will make a full load. It is delicious with the cream cheese in the muffin. 

our delicious tea snack with hot coffee

Ingredients 

100 gm unsalted butter

100gm sugar- reduced to 70gm Lakanto 

2 eggs

200gm cake flour

6  gm baking powder

50 gm yogurt

50 ml heavy cream

50gm blueberries - coat with flour

100 gm cream cheese- cut into cubes

Method:

Cream butter and sugar tog till fluffy, add eggs.  Fold in gently the cake flour with baking powder, once the flour mixture is in, fold in in yogurt and heavy cream last. 

Scoop batter into muffin cups half, add in cream cheese cubes and blueberries, fill up with another scoop of batter add on top with blueberries and cream cheese. 

Repeat until all batter are used up.

Bake at 180c for 40 minutes

Check out her video 

 Click   Link

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No Sugar No Flour Nuts and Rolled Oats Cookies

Early morning bakes. I managed to bake a load of No sugar No flour Nuts and Oats cookies for myself this morning. My favourite run to cookies when hunger pang strikes. Eat with no guilt. Made up of almond flour, dessicated coconut , walnuts, almonds, salt, vanilla extract, grated nutmeg, melted butter and egg.

Easy to whip up kind of healthy cookies

two types of nuts..almond and walnuts

It is easier to shape them into small balls if you wet your hands before shaping them

I love all the ingredients used in this recipe. 

Ingredients 

(A)

100gm Almond Flour

70 gm Rolled Oats

70gm walnuts - chopped

70gm almond nibs

1/4 cup dessicated coconut 

1/4 tsp salt

1/2 tsp baking powder

1/2tsp cinnamon or nutmeg powder

1tbsp vanilla extract

(B)

70gm unsalted butter - melted

1 large egg - beaten

Method:

Mix ingredients (A) together till well combined.  Leave aside.

Whisk ingredients (B) together till well combined. Add (B) to (A)  slowly till a soft mixture is formed and combined into the soft cookie dough. 

Using wet hand, make round balls, (33) pieces) the size of a fifty cent coin. Gently press down .Place on parchment paper liner on a baking tray. Bake at 175c for 17 mins or till light golden colour and cooked thru.

Once cooled down, store in air tight container.

Note: baking time depends on individual oven. Mine I added another 5 mins.

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