Soy Sauce Eggs

I always enjoy watching Kylie while cooking, she always been so magnetize when she standing behind the kitchen bar, explaining, sharing her tips and cleverness, I just simply love her
Soy sauce eggs, by Kylie Kwong: Simply Magic **today cooking! Kylie I hope you read this **wink

Soy sauce eggs is our desired side dish especially when I served Chinese porridge for my husband, and my self would be enjoy of having it simple-basic-and pure just eating it as the way as it too tempting to be ignore

Its magnificent delicious soy sauce eggs, they really are!
First attempted, it was when we were staying in the south, I really do not wanted to be unsuccessful and disappointed, the fact, I do, it might that I am not cooking with heart and soul like one of her series which I have own the DVD yet becoming my extraordinary treasure, honestly in my taste it was awful, but me and my husband could not resist when I serve them, we were just greedily eating those eggs until terminate to the last.


Apart from it, I do realize that I’ve been watching the half an hour TV show when she reveal to the world how to cook soy sauce eggs, unfortunately my brain wasn’t there, my mind more to desire of eating and drooling, I was so impressed and could not awaiting until the morning have come and starts cooking those beggars (eggs), as I said so, its was error but no waste of food, we eat them, he he

I against of being surrender, I hate of give-up, I do!
Actually, today cooking is to surprised my husband, my idea of cooking is porridge which is in his favourite, serve with slice bird eye chili in light soy sauce and toppings with crispy ikan bilis a.k.a ikan teri (dried anchovies) as side dish are soy sauce eggs and braised salted vegetables. Surpriseeeee…!

And guess what!? I have finally found her on line recipe, goodness gracious…
**Kylie you made my day, Please click here folks!
I do sorry that I twisted just little bit of your creations to be my formations, I hope you would not be mad at me because cooking is about passion, creations, twist and taste *wink
I’ve just substitute your light say sauce to be your pattern to my Chinese cooking wine to be my preferable.
I purposely made the eggs colour is darker than yours, because my husband going to serve the sauce over the porridge, its worth than discard he sauce, too gorgeous!

Now after how many trials and errors, I don’t remember of counting , rather not bothering me, Finally today is my happiest day of cooking Kylie Kwong : Simply Magic, Soy Sauce Eggs

Soy sauce eggs
Adapted from Kylie kwong: Simply Magic

½ dozen hard boiled eggs (6 pieces)
3 tablespoon dark soy sauce
½ cup brown sugar
3 tablespoons Chinese cooking wine
7-8 slices fresh ginger
1 ½ cup of water

In the small heavy base saucepan combine water, dark soy sauce, Chinese cooking wine, brown sugar and slices fresh ginger, bring to the boil for 1 minute.
Reduce the heat, add the eggs and simmer, covered about 45 minutes or until the stock reducing about ¼ of the stock, its actually to create your delicious sauce
Remove saucepan from stove and set aside, covered let it stand for 30 minutes, Remove eggs from the saucepan, reserving 1 tablespoon of the braising stock for garnish.
To serve, cut each egg in half lengthways and arrange on a platter.
Spoon over reserved braising stock.

Rasa Malaysia Sambal Ikan Bilis (Malaysian style dried anchovies sambal)

Sambal ikan bilis (malaysian dried anchovies sambal)
Its actually to accompany nasi lemak (malaysian coconut milk rice)
Nasi Lemak is the de-facto national dish of Malaysia. Nasi Lemak is usually served in the morning as breakfast. The toppings include anchovies sambal, hard-boiled eggs, fried fish and shrimp. Other common toppings include roasted peanuts and cucumber slices.
(by Rasa Malaysia at RasaMalaysia.com)

She is one of my idols if it comes to foods, authentic Malaysian cuisine, her foods, her pictures always making me drooling over and no doubt about her recipe.
I can bare out that her recipes are reliable, so get quickly head over her Blog

I’ve made my sambal ikan bilis today is not proposed of nasi lemak, we love to have it as side dish in our daily meal serve with hot steam rice (nasi panas) and omelette (telur dadar).
Since my husband being fond of it, I multiply the quantity then do keep them in the refrigerator.

I followed her recipe exactly, the fact, only the steps which refer to
“Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside”, instead of frying, I rubbed the dried anchovies with oil all over and put them in the oven until turning to light brown.

I pounded all the spice ingredients as her thought that nasi lemak deserves better, deserves to be prepared in the traditional way.
As my mortar and pestle is a gift of my Thai friend, the mortar made from clay and the pestle made from hard wood (kruk in Thai)
I would not be wonder anymore how to make the Sambal Ikan Bilis somewhat it’s no longer remain as off the record recipe to me

Thank you for sharing the recipe RM

Click here of her nasi lemak, a truly Rasa Malaysia dish, including her Sambal ikan bilis which I’ve been succeed to present in my dining table.

Click here for other ikan bilis recipe of mine

Click! Judging and Moroccan mint tea

I just filled two eye-catching glass glasses with Fresh Mint Tea from fresh mint springs, lump sugar and green tea as a base, it’s aimed of Moroccan Mint Tea

Moroccan mint tea has become an almost sacred ceremony as the country national drink and according to the source that “The Moroccans enjoyed the medicinal qualities of mint and it grew in abundance in the country, so it was only fitting that they add fresh mint springs to this new tea drink to create Mint Tea”
Moroccans take so much pride in their tea, they often will be in competition with even their closest friends. The tea is then served in glass glasses that resemble American shot glasses. (By Mary Caliendo as tea editor)

The fact, its pretty refreshing of having fresh mint tea to comfort me of typing this post for Click event, theme July Coffee and Tea, host by Bee and Jai at Jugalbadi
Though the recipe is very simple yet becoming my favourite tea in the monsoon season **now in Goa

With Moroccan Mint Tea I will be one of the judges for Click event, July edition Coffee and Tea
Being a judge is a great chance to me and it will be my first experience judging the photography event which pretty nervy too me, and so, I will take this enormous opportunity to put up my self of learning a precious wisdom.

Thank You CLICK! Thank you Bee and Jai!

Glass noodles spring rolls

As I enlighten for my previous post **click here, that I am going to share “Bake glass noodles spring rolls”. It non-soggy and non greasy, trust me, it crispy more than ever!

And the story goes….

The oven,
My oven (actually not mine, he he...) is kind of ordinary one by means it provided by the resort where we are staying at the moment, I would say in a very cute portable type.
Therefore, kindly adjust the temperature of baking time on your oven suitably.

The filling,
I’ve made the glass noodles filling in a very simple seasoning as the spring rolls going to serve with mouth-water sweet and sour dipping sauce

The wrappers,
Keep a damp cloth over the wrappers to stay away from dryness.

Good luck!!

Glass noodles filing

1 cup shredded carrot
2 cups glass noodles after soften with water
1 tablespoons light soy sauce
2 tablespoon oyster sauce
2 tablespoons chopped scallions,
Vegetable oil

Heat the wok on medium high heats, add in the oil
Add shredded carrot, fry about a minute
Add the noodles and the sauces, stir well to mix
Add chopped scallions then remove from the heat, let it cool

Sweet and sour dipping sauce

5 tablespoons sugar
4 tablespoons tamarind juice concentrate, substitute vinegar
1 bird eye chili, seeded, finely slice
Dash of fish sauce (optional) substitute salt
Touched of lemon grind (optional)

Using saucepan mix the sugar and tamarind juice concentrate
Add finely slice chili
Shimmer to low heat to dissolved and thicken
Lastly add lemon grind

Glass noodles spring rools

You need spring rolls wrappers-pastry, about 15 wraps can be more (depends on how much you make the glass noodles filling)
½ cup melts salted butter

Take a wrapper, lightly brush the wrapper with melt butter
Add a tablespoon of glass noodles filling on each wrap
Fold side in then tightly roll the wrapper, beginning to the end.
Repeat the steps to the remaining ingredients until the spring rolls are done
Bake in preheated oven to 180°C for about 10 to 15 minutes till golden brown and crisp.
You may reduce the temperature towards the end if the spring rolls are getting too brown.

Serve bake spring rolls with sweet and sour sauce

Bake Idea, Glass Noodles Spring Rolls

Glass noodles spring rolls,
They got you an initial impression by deep-fry, but actually they were not, I modified by baking them to sheer clear of too much oil
Using spring rolls wrappers pastry, to me it’s such a noble bright idea


My Glass noodles spring rolls actually inspired by Thai fried spring rolls which commonly selling by street vendors in Thailand.
I would delight compliment by serving glass noodles spring rolls with sweet-hot and sour dipping sauce.

Click here for the pastry wrappers and product, its quite worthy for your considerations


I’ll get you the recipe after the jump...

Click HERE for recipe

Gado-gado peanut sauce dressing

Gado-gado is a popular classic cooked mixed vegetables salad in Indonesian cuisine.
It is widely served in the restaurant, hotels even its humble sell by street hawker in Indonesia.
The peanut sauce dressing of gado-gado I consciously bring to the fore as preparing the blanched vegetables for gado-gado is deeply easy, I would say that left over vegetables in the fridge can be used either as gado-gado is a pretty flexible salad

There are many varieties of gado-gado peanut sauce dressing recipes but I have to ignored making the peanuts sauce which is use of ready made peanut butter as my self really adore my mother way of making succulent, wonderfully and drooling peanut sauce for Indonesian gado-gado.



Gado-gado peanut sauce dressing

Igredients

75g roasted peanuts, skin removed

75g salted-roasted cashew nuts

150ml coconut milk, fresh or tin

4 cloves garlic

2 red chillies, deseed

2 spring lime leaves, torn

¾ cups grated coconut sugar, substitute palm sugar

1 tablespoon vegetable Oil

Salt to taste

Water


Directions

Grind roasted peanuts and roasted salted cashew nuts

Combine crushed roasted peanut and cashew nuts along with coconut milk and water, whisk in well--make it just right consistency

Put the contents into a blender then process to a smooth sauce

Pour the sauce into a pot, add torn lime leaf and bring it into a gentle boil stir occasionally

Meanwhile grind the garlic and red chilli to a smooth paste, fry it with little oil until fragrant.

Add fry fragrant garlic and chili paste into a gently boil peanut sauce

Seasons with salt and palm sugar then set on low shimmer, keep stirring until palm sugar are perfectly dissolved and thicken

Removed from the heat then transfers into a container

It’s ready for gado-gado peanut sauce dressing

Can be kept in the fridge for a week or so

Unfinished Roller Coaster

I am still in the roller coaster
It took me up-side-down, nice and proper!

Unfinished packing turn out to be massive irritable, in a moment have to be pleasantly
Smile, hey girl life is so wonderful, you live at once, you would not reborn
Take it easy...enjoy!
Smile, Get some excitement!

I smile...
I smell the aroma of slowly boiled marinated duck in Javanese spices.
We will have fried crispy duck for dinner tonight (bebek goreng Surabaya)
Oops! I hope that I have chance to take photo and share the recipe over to you
**Finger crossed

As we have shifted to the new place, I feel relived that finally we have settled a place where we can organize all the stuffs by now, I take a deep deep breath that at the moment chapter one had done so far!
Unfortunately we have herd last week that the villa at we are staying now in a plan of modernizing for the up coming season. Oh gosh!!! So weather I like it or not we have to move to other villa which had modernized

First I started grumbling and swearing too, he he sorry…
Then I have trying my luck of demanding, he he sorry again…
And finally my demand was come up with absolutely great react!
The General Manager of this resort had agreed that he's going to lend me two of his staffs helping me out of shifting all my stuffs, the interesting part is that our villa going to face toward sales deck department which possible for me to get wireless broad-band connections for my internet, Thank you... Terima kasih
Fairly I had sent him my extraordinary Indonesian Gado-Gado, he he…
This is not a sin or even in advance of bribery, it’s practicing of Take and Give **wink

Anyway, last week we supposed to move, but all of sudden my husband have to jump to the south for a week in order that company needs him, then we have post pone it.
If no further harassment which is two days later we have to move to another villa.
I can declare, my blog gonna be blank again in somewhat it may boring too!
It actually not makes me happy, I honestly terribly sad!
Somehow, I’ll try my best to keep share in a sort post shortly ** hopefully

Treasured Fried Bee Hoon (Bihun Goreng)

These days I am to be a self-centre of just weightless cooking since rainy season still on.
It is Fried bee hoon (bihun goreng) and rice vermicelli to be main ingredients at the point of taking over our humbly dinner as my self have to finish the meat balls which had sent by friend of mine from Bali.

My preferable this time just cooking simple and express but of course at still delicious apart form adding such a prawns, squids or here I used meat balls and dried shitake mushrooms as my fancy treasured.



I have got few kind of fried bee hoon recipes and my pit stop for my regularly fried bee hoon is relay on this one!

Back to when I ate my first fried economic bee hoon in Singapore, firstly I was drooling at the colour, it reminded me to the most gorgeous shining dark brown.
Apparently without disappointment it was just plain fried bee hoon, however they were pretty tasty to my taste.

An actually of economic bee hoon its really have no fancy treasured in it **don’t even expect of it, just coloured bee hoon, later you have got to select your own sides item to companion, such a chicken wings, fried fish cake or fried egg and absolutely got to pay an extra dollars.

Since then I have tried to figured it out how to simply seasons fried economic bee hoon to my homemade fried bee hoon with Treasured, **of course after getting through of so many failure sections.

For me, cooking in a simple way doesn’t mean as unpleasant or brings you to an unsatisfied at the beginning until the end of the dish.
It is about how do you take pleasure in it and share with your loved one!



Fried bee hoon (Bihun Goreng)


Ingredients

150gr dried bee hoon (rice vermicelli) soak in hot water to soften
10 pieces meat balls, segment to your choice
3 cloves garlic, chopped
5-6 dried shitake mushroom, soak in water--thinly slice
2 tablespoons light soy sauce
3 tablespoons oyster sauce
1 teaspoon chicken bouillon (optional)
1 tablespoon sweet soy sauce
Dark soy sauce, to coloured
Spring onions to garnish
Vegetable oil
Salt to taste
Water


Method

Heat up the wok with vegetable oil over medium heat.
Add in chopped garlic stir until aromatic and then follow by adding sliced mushrooms and segment meat balls
Add bee hoon, at the same time add little water to keep the noodles at standstill moist.
Seasons with light soy sauce, sweet soy sauce, dark soy sauce, chicken bouillon and salt to your taste.
Stir vigorously until all ingredients are perfectly well blended
Remove from the heat then transfers to a serving dish.
Garnish with slice spring onions before serving

Notes:
Substitute choice of Sea food such prawns and squids are to be other alternative
Adding scramble eggs and choice of vegetables are another thrilling variety
Serve with choice of fresh slice cucumber in rice vinegar season with salt and sugar, brings you to the peak!
Others, perfect them with slices red chilies in light soy sauce as final satisfactions!

In The New Place and Shallow-fry Marinated Prawns Recipe

We had shifting to the north side of Goa, now we are staying here until end of August while waiting of ON season in Goa buzz again at the beginning of September.
Our previously resident is in the south of Goa the fact is about 1 ½ hrs driving by road to the North, since we both had being our self “moving company” wink, It was pretty exhausted for us doing packing and unpacking.

Now we are staying at one of the resort which where my Husband working **for free! its totally awesome, ha ha
We have got T1 studio type of villa which has one bed-room, living-room, kitchen and two balconies, then again, it is quite sufficient and comfy for both of us as we have to hang about during monsoon season.

Yes! I know my Blog page was quite dull and boring during our move about, I really have no chance doing blogging, I was fall of sick because of tiredness, another issue was we had to set back our internet connections which from broad-band within in the high speed to a pretty tortoise speed, ha!

Now here I am, come into visible again and bring up for you one of dead-easy fried prawns recipe.

Prawns is one of tasty creatures, he he…don’t you agree with me? Even though you just seasons them with sea salt and shallow-fry them, believe me! They are still in the delicious food zone *wink

I used to make this recipe to go together with my belachan fried rice so instead of adding prawns into fried rice, I just make plain belachan fried rice then I process the prawns into this way as side dish. Belachan fried rice recipe here

Shallow-Fry Prawns marinated in garlic powder, ground black pepper seasons with rice wine


Ingredients

12 pieces tiger prawns
1 teaspoon garlic powder substitute fresh mince garlic
1 teaspoon ground black pepper
2 tablespoons rice wine (I used Hua Tiao Chiew cooking wine)
Sea salt
Oil for shallow-fry

Directions

Peel off the skin of prawns, remove the head, and devein--tail attached then clean well.
In the bowl marinate the prawns along with garlic powder, ground black pepper and sea salt let it stands about 15 minutes.
Heat up the skillet, once its heats up pour enough oil in use of shallow-fry
Add marinated prawns and then fry until reducing the juices (don’t be so surprise as prawns it self going to produce the juices **you will see your shallow fry process quite watery, it is just typical)
After the juices are totally relieved, stir frequently to a almost crisp and then seasons with rice wine.
Continue to stir about 30 seconds then remove from the pan and serve.