GL's Cooking : Stir-Fried Bok Choy With Glass Noodle 小白菜炒冬粉

GL's Cooking : Stir-Fried Bok Choy With Glass Noodle 小白菜炒冬粉

My daughter, GL works far away from home. Whenever she misses home-cooked food, she would try her hands at cooking. Sometimes she shares her culinary attempts with me. I am happy that she has inherited our love for good food and cooking. 

I would like to share her innovation to make do with substituted ingredients to re-create some of the home-cooked dishes which she misses so much. Today she cooked Stir-Fried Bok Choy With Glass Noodle

 

  GL's cooking : Looks great !

She substituted dried shrimps with 12 pieces of dried scallops. The dish looks great and I'd bet that it tasted wonderful, especially with the 12 pieces of dried scallops.  If  I  may comment, I think it would be better if she added another 1/2 a bowl of water to it because it looks too dry.

 

My previous post : Stir-Fried Bok Choy With Glass Noodle

Mushroom & Prawn Fritters With Dipping Sauce 炸香菇与炸虾点蛋黄酱

Mushroom & Prawn Fritters With Dipping Sauce 炸香菇与炸虾点蛋黄酱

Recipe Source :  By Rohani Jelani ~ Creative Cooking published in The Star Newspapers

Ingredients for Batter

50g rice flour
30g plain wheat flour
1 tsp salt
1 tsp ground pepper
1 tbsp chopped spring onions or parsley
120 ml water
100 to 200g prawns ( shelled but leave the tails intact )
10 to 20 fresh shitake mushrooms
Oil for frying

Ingredients for Dipping sauce

2 tbsp mayonnaise
1 tbsp tomato sauce
1 tbsp chili sauce
1 tbsp lemon juice

Stir all ingredients together and serve in a little bowl to accompany the mushroom and prawn fritters.

Instructions

1.  Combine the rice flour, wheat flour, seasoning and chopped herbs in a small mixing bowl. Add enough water to make a batter of medium thickness.
2.  Heat oil in a saucepan or wok over medium heat. The oil should have a depth of at least 4 cm.
3.  Dip mushrooms and prawns in the batter and fry in hot oil until lightly coloured.
4.  Drain well on absorbent paper and transfer onto a serving platter accompanied by lemon wedges and dipping sauce.
5.  Serve while still warm.

Tip for the batter :

The batter should coat the mushroom or any vegetable or prawn lightly enough such that you can see through the batter. If it clings on too thickly, add a few drops of water to thin the batter down. If the batter drips off, then you've added too much water - sprinkle a little more flour to the batter.

I am submitting this post to Joyce, Kitchen Flavours

 The theme for the month of May 2013 is Mushrooms 

This event is linked to Little Thumbs Up 

And the event is organised by Zoe of Bake For Happy Kids  and Doreen of My Little Favourite DIY

 
 

Chicken Rice Stall At Bercham, Near Ipoh, Perak 巴占鸡饭档

Chicken Rice Stall At Bercham, Near Ipoh, Perak
巴占鸡饭档

Last week we drove up north to Perak state to see a family member. While passing by Bercham, what used to be a small village and is now being developed, we decided to stop by to have lunch. As usual, we looked out for places with a crowd and we spotted one along the main road where customers were queueing up to make orders. Sure enough, the roast pork and chicken on display looked tempting and we decided there and then to place our orders and we were not disappointed. 

The fragrant and delicious boiled chicken

The roast pork with the crunchy skin

The 'char siew'

The three dishes together with three bowls of rice cost only RM23-00

The corner shop where the stall is located at Jalan Bercham Idaman 1, Taman Bercham Idaman, Perak

Bread : Pig In The Blanket 香肠面包卷

 Bread : Pig In The Blanket 香肠面包卷

Recipe source :  Adapted from My Kitchen Snippets

I  followed the step-by-step guide from My Kitchen Snippets to make this bread with an unusual name, called "Pig In The Blanket". My son, YS  referred to this bread simply as the "hot dog bun". Thus I was searching the web for a recipe on hot dog bun but to no avail until I came across My Kitchen Snippets' Pig In The Blanket which showed detailed step-by-step instruction on making this bread. 

YS was over the moon when the first tray of oven-fresh "Pig In The Blanket" was brought out from the oven. This is his favourite bread. 

Ingredients

300g high protein flour
2 tsp instant yeast
10g sugar
1 tsp salt
30g butter
220g of 1 egg + milk
1 packet of Frankfurters

Egg Wash For Glazing The Bread

1 egg                              
2 tsp water                     

Beat well together

 

Instructions

1.  Place flour, salt, yeast and sugar into the mixing bowl of a mixer fitted with a dough hook.
2.  Slowly drizzle in the egg and milk mixture on medium speed until the dough comes together and forms a nice ball of dough. Continue to mix for 10 minutes at medium speed.
3.  Add in the butter and continue to mix until the dough comes together again.
4.  Let the dough rise in a warm place until double in size.
5.  Take the dough out of the bowl and punch down and divide the dough into 10 pieces.
6.  Roll each piece of dough into a ball and set aside for 10 minutes.
7.  Roll out each ball of dough into a long cylindrical rope and wrap this length of rope-like dough round a piece of Frankfurter. 
8.  Repeat the process until all the dough and Frankfurters are used up.
9.  Place the  pieces of wrapped-up dough onto a greased baking tray and let them rise until almost double in size. 
10. Brush with egg wash and bake in preheated oven at 180 degree C for about 15 minutes or until the bread are golden brown.

Note : You can refer to ( 'My Kitchen Snippets') post for pictures on the step-by-step guide

 

Yum, Yum !!

Orange Oatmeal Cake 香橙麦片蛋糕

Orange Oatmeal Cake 香橙麦片蛋糕

Recipe source :  Coco Kong, featured in Y3K Magazine


The aroma of baking this cake penetrated the whole house and drifted out to the porch where SK was washing his car. The rich aroma led SK into the kitchen to ask "what's baking in the oven ?"  A wonderful recipe - simple ingredients, easy to follow instructions and tastes great !

 

Ingredients

250g butter
160g castor sugar
4 whole eggs
orange peel, grated from 1 whole orange
3 tbsp fresh orange juice, extracted from 1 orange
150g self-raising flour
100g Quaker oats

Loaf pan :  9 inches x 3 inches

Instructions

1.  Preheat top and bottom heat of oven to 180 degree Celsius
2.  Cream butter and sugar together until white and fluffy.
3.  Add in eggs, one-by-one, beat well after each addition.
4.  Add in orange peel, orange juice and self-raising flour.
5.  Add in the Quaker oats. Mix together evenly.
6.  Pour batter into a greased loaf pan.
7.  Bake at 180 degree C for about 40 minutes.

 

A new find at Taman Bidara, Selayang, K.L. 刚发现的美食档口

 A new find at Taman Bidara, Selayang, K.L. 刚发现的美食档口

This new find was made lately at the place where we usually ate ‘char kuay teow’. Well, all this while we were too busy gorging on ‘char kuay teow’ to notice this unassuming little stall until one fine day the ‘char kuay teow’ man was so busy with his orders and the waiting period was so long that one of the family members decided to eat something else because she didn't want to wait too long for her ‘char kuay teow.’ When her order came, as usual, when someone in the family ordered something new, everyone in the family would not hesitate to sample the new food when it was served. And wow, was it good. Below were some of the stuff we ordered today when everyone switched from our usual 'char kuay teow' to 'koong poh loh see fun', （宫保老鼠粉）'wat tan hor' （滑蛋果条）and hokkien noodle. （福建炒面）

宫保老鼠粉

福建炒面

滑蛋果条

The coffee shop at Jalan Bidara 1, Taman Bidara, Selayang, Kuala Lumpur.

The unassuming little stall. All this while I thought the seller operated only at night.

Roast Pork & Bean Curd Clay-Pot 烧肉豆腐煲

Roast Pork & Bean Curd Clay-Pot 烧肉豆腐煲

Just mouth-watering!

Bean curd or tofu on its own is rather bland. However, once deep-fried and cooked together with meat and vegetables, it becomes scrumptious!. I love the chives in this dish. It lent fragrance to the tofu and the roast pork belly.  A great combination ! Scrumptious!

Ingredients

200g  roast pork
2 pieces soft bean curd or tofu
80g chives (韭菜)  or kow choi in Cantonese, cut into sections of 4 cm
2 slices ginger
1 tbsp minced garlic
2 tbsp cooking oil
500 ml cooking oil for deep-frying tofu

Seasonings

1 tbsp oyster sauce
1 tsp wine
1 tbsp sugar
1/2 tsp soy sauce
1/4 tsp pepper
1/2 tsp cornflour

Dissolve the above seasoning ingredients in 1 1/2 Chinese rice bowl of chicken stock

Instructions

1.  Cut the roast pork and tofu into bite-size pieces.
2.  Deep-fry the tofu pieces in hot oil until golden brown. Set aside.
3.  Heat 2 tbsp of cooking oil in a casserole. Saute ginger slices and minced garlic until fragrant.
4.  Stir in roast pork and add in the seasoning and stock solution.
5.  Place the deep-fried pieces of tofu into the casserole.
6.  Allow to simmer over low heat for about 5 minutes.
7.  Add in the chives and mix well.  
8.  Ready to serve.