Crunchy M&M cookies

Verdict: Baking for 10 mins makes it just nice in texture. Baking for 15 mins makes it too dry. Damsie said, the smell is great but the taste seems not enuff. Mehz said we need to mix it better, because some cookies tasted full of sugar, some cookies taste like flour. Puddy says...then we need a cake mixer, but overall...the result is not bad because meow meow ate like one big piece of it!~

Chocolate Chip Cookies
Recipe by Connie from Kitchen Capers Forum
I got it from http://didally.com/blog/2007/10/almost-like-famous-amos-–-chocolate-chip-cookies/
Yields about 40 small cookies
125g Butter
70g Castor sugar
70g Brown sugar
½ tsp Vanilla essence
1 Egg
260g Self-raising flour
130g Chocolate chips

1.Pre-heat oven to 180C.
2.Sift the flour, set aside.
3.Beat butter, essence and sugars using mixer until smooth.
4.Add egg and beat until well combined.
5.Stir in sifted flour and the remaining ingredients.
6.Take rounded teaspoons of mixture and roll into balls.
7.Place balls about 4cm apart on slightly greased oven trays or line with baking sheet.
8.Bake in pre heated oven for 15 minutes or until browned.
9.Cool in trays for short while and transfer to wire rack for cooling.

Herbed prawn in garlic butter

HERBED SHRIMP IN GARLIC BUTTER

mehmeh wants to recreate gambas -a-gogo that he ate in Geneva. It's pretty similar but mehmeh wonder how come got juice instead of oil to dip the breadie. He decided that next time he will add more oil or butter

http://www.cooks.com/rec/view/0,1645,134177-252192,00.html
3 dozen shrimp, de-veined
1 tablespoon salt
1 teaspoon oregano
1 teaspoon thyme
1/2 cup butter
5 cloves garlic, pressed
1 tablespoon fresh parsley, minced
1/4 lb. sliced mushrooms
1/4 cup butter
6 thin orange slices, for garnishing (optional)
green onions, for garnishing (optional)

Shell and de-vein shrimp, leaving tails on. Place shrimp in small bowl with salt, oregano, thyme.
In a separate bowl, cream together butter, garlic and parsley.

In a small skillet, sauté mushrooms in butter. Brush seasoning mixture lightly from shrimp, allowing some to remain. Divide the shrimp among six individual oven proof baking dishes; top with sautéed mushrooms and drizzle with remaining butter from skillet.

Spoon garlic butter mixture (as desired) on top of mushrooms.

Bake at 375°F. for 12 minutes or until done.

Garnish each serving with a thin orange slice, cut through to the center on one side and arranged in a twist over the shrimp. Top with a curl of green onion, if desired.

6 servings.

honey baked chicken

For dinner tonite:
http://www.cooksrecipes.com/poultry/zesty_honey_baked_chicken_recipe.html

It's now in the oven~I added some paprika and rosemary but omitted the garlic and onions n almonds

6 boneless, skinless broiler-fryer chicken breast halves
1/2 cup lemon juice
1 lime juiced and 1 teaspoon peel, finely grated
1/4 cup olive oil
1/4 cup plus 3 tablespoons honey
1 teaspoon salt
6 large garlic cloves, diced
6 green onions, diced
1/2 cup thinly sliced almonds
Lettuce leaves
Orange slices
Red seedless grape cluster

1. In glass baking dish, place chicken.
2. In medium bowl, mix together lemon juice, lime juice, grated lime peel, olive oil, 1/4 cup honey and salt. Add garlic and green onion; reserve 1/4 cup marinade and pour remainder over chicken. Cover and marinate in refrigerator 1 hour and 30 minutes.
3. Remove chicken from marinade and place in ungreased baking dish.
4. In small bowl, mix 1/4 cup of reserved marinade and remaining 3 tablespoons honey. Spoon over chicken.
5. Bake in 350 degrees F oven 20 minutes.
6. Sprinkle almonds on chicken and bake about 15 minutes more or until fork can be inserted in chicken with ease.
7. To serve, line a platter with lettuce leaves. Top with chicken and garnish with orange slices and grapes.

Makes 6 servings.

Potato croquette and pork fried with onions and carrots

Potato-Croquettes
http://allrecipes.com/Recipe/Potato-Croquettes/Detail.aspx

Ingredients
4 cups mashed potatoes
2 eggs
2 tablespoons dried parsley
1/2 cup grated Romano cheese
salt and pepper to taste
2 tablespoons imitation bacon bits
1 teaspoon dried onion flakes
1 cup Italian-style dried bread crumbs
1 quart vegetable oil for deep frying
Directions
In a large bowl, combine mashed potatoes, eggs, parsley, cheese, salt and pepper, bacon bits and onion flakes. Form mixture into patties, and dredge patties in the bread crumbs.
Pour oil 1/2 inch deep in a large, heavy skillet. Heat oil over medium-high heat. Fry patties, flipping to fry them on both sides, until they are golden brown. Serve hot.

Steamed pork ribs, snow peas with bamboo shoots

recipe-steam-pork-ribs-with-preserved-black-beans
http://www.penangfaces.chanlilian.net/recipe-steam-pork-ribs-with-preserved-black-beans/

500 grams pork ribs. (to buy the right one, look for spare ribs which is the long bones with meat wrapped around it or buy the soft bones (nooi kut). In Hokkien, it is call ‘pai kut’ which is not to be confused with ‘bak kut’ because bak kut has the spinal bones as well.)

1 small piece of ginger, smashed
4 pips garlic, chopped (if you like garlic, use a whole bulb)
1 large tablespoon of preserved black beans (see the picture here)
Season with salt, Shao Xiang wine, corn flour and pepper

Either steam or stew them over lower fire until soft. If you like, add some cut red chillies and spring onions before serving.

Recipe: Bamboo shoot and snap pea stir fry with bacon
http://www.justhungry.com/how-cook-bamboo-shoots-takenoko

1/2 small to medium cooked bamboo shoot (about 4 oz / 120g), sliced
2 cups snap peas, de-veined if needed and trimmed
2 slices bacon, cut into small pieces
1/2 cup white parts of spring or green onions sliced
1 Tbs. oil
1 Tbs. soy sauce
1/2 tsp. salt
pepper
a few drops of chili oil
Heat up the oil in a wok. Add the bacon and cook until just about crisp. Add the onion, stir fry a couple of minutes. Add snap peas and stir fry until bright green and crisp-tender. Add bamboo shoots, soy sauce and salt and pepper, and the chili oil, and take off the heat.

Sitr-fried pork liver & sambal kangkong

Malaysian Recipe : Spicy Sambal Kangkong
http://www.chinesefood-recipes.com/asian_recipes/spicy_sambal_kangkong_recipe.php

Ingredients:
1 lb water convolvulus (Kangkong)
4 tbsp lard or oil

Pounded to a fine paste:
3 fresh chilies
1 tbsp shrimps paste
2 tsp sugar
Pinch of salt
2 tsp pounded dried prawns

Directions:
Cut the kangkong into 3 inch lengths, omitting the tough stalks and roots. Wash thoroughly and drain in a colander.
Heat an iron wok, put in 3 tbsp oil to fry the chili paste for half a minute. Add the kangkong, sugar, salt and dried prawns. Stir fry over high heat for 1 minute. Toss the kangkong in the wok to ensure that it is well cooked.
Add the remaining tbsp of lard or oil, stir well and remove to a serving plate. Serve immediately.

Stir-fried Pig's Liver with Wine
http://www.chinesefoodmore.com/html/pork/Stir-fried-Pig-s-Liver-with-Wine_209.html


Ingredients:
250g pig's liver, sliced thickly
30g young ginger, sliced thinly
2 stalks coriander, cut into 4-5cm lengths
2 stalks spring onions, cut into 4-5cm lengths
1 tbsp pure sesame oil

Marinade:
3/4 tsp light soy sauce
3/4 tbsp ginger juice
1/2 tsp salt
1/2 tsp sugar
1/8 tsp pepper

Seasoning:
Salt and sugar to taste
Dash of pepper
1 tsp dark soy sauce
1 tbsp cooking wine
2-3 tbsp water

Cooking methods:
Marinate liver slices for five to 10 minutes.

Heat a wok, add sesame oil and fry ginger slices until fragrant. Add marinated liver and seasoning. Stir-fry well.

Add spring onions and coriander. Toss well until liver is just cooked and tender. Dish out and serve immediately with hot rice.

Kung Bao Ji Ding and flowery crabs

The yum yum kung bao ji ding that puddy and meh meh cooked! papa say yum-yum. If you want the recipe for this, ask puddy...the lamb is feeling lazy now. =p

The sunday dinner!

say hello to the flowery crab

say hello to the flowery crab after a 15mins makeover

The recipes:

http://rasamalaysia.com/recipe-kung-pao-chicken/

Ingredients:

1 1/2 boneless & skinless chicken breast (or 3 boneless & skinless chicken drumsticks)

3 tablespoons roasted peanuts

8-12 dried red chilies (deseeded and cut into halves)

3 tablespoons cooking oil

5 slices peeled fresh ginger

2 gloves garlic (sliced diagonally)

1 stalk scallion (chopped)

For the marinate:

1 tablespoon corn starch

2 teaspoons soy sauce

1 tablespoon Shaoxing wine

1 teaspoon oil

For the sauce:

1 1/2 tablespoon light soy sauce

1 teaspoon dark soy sauce

1 teaspoon sugar

1/4 teaspoon black vinegar

2 tablespoons water

1 teaspoon corn starch

Method:

1. Cut the chicken meat into small cubes, rinse in water, pat dry with water and marinate with the ingredients above for 30 minutes.
2. Mix the sauce ingredients in a small bowl and set aside.
3. Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside.
4. Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes.
5. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
6. Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat.
7. Do a quick stir before adding in the roasted peanuts and continue to stir a few times.
8. Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
9. Add in the scallions and stir evenly.

Steamed Flower Crabs with Ginger and Wine

http://didally.com/blog/2007/09/steamed-flower-crabs-for-supper/
9 small flower crabs
1 to 2 tbsp hua teow wine (花雕酒)
4 to 5 slices of ginger, cut in thin strips

Wash and scrub the flower crabs clean. Prepare the wok for steaming. Bring water to boil. Meanwhile, place half the amount of ginger strips on a plate big enough to hold all the crabs. Then lay the flower crabs on the plate. Add the remaining ginger strips on top. Drizzle hua teow wine all over the crabs. When the water has boiled, put the plate of crabs into the wok and cover. Steam for 10 to 12 mins

Vietnamese stir-fried cabbage & fish pan-fried with wine-butter sauce

Fish in red wine

http://www.foodreference.com/html/monkfish-redw-901.html

Serves 4

Ingredients
• 1/4 cup butter
• 1 shallot, chopped
• 1 carrot chopped
• 2 tablespoons brandy
• 1 1/2 cups red wine
• 4 fresh sage leaves
• 1 fresh thyme sprig, leaves only
• 1 tablespoon red wine vinegar
• 2 1/4 pounds monkfish fillets, cut into chunks
• 1 tablespoon all-purpose flour
• 2 tablespoons olive oil
• 3 1/2 ounces pearl onions, chopped
• 3 1/2 ounces mushrooms
• salt and pepper


Directions
Melt half the butter in a pan, add the shallot and carrot and cook over low heat, stirring occasionally, for 10 minutes until lightly browned. Add the brandy and cook until it has evaporated. Add the red wine, sage, thyme and vinegar and season with salt and pepper. Cover and simmer very gently for about 20 minutes.

Strain the sauce, return it to the pan and reheat thoroughly. Add the fish and cook for 10 minutes. Remove the fish from the pan with a slotted spoon and keep warm. Increase the heat under the sauce to high and cook until reduced.

Meanwhile, combine the remaining butter and the flour to a paste, then stir it into the sauce to thicken. Cook, stirring constantly, for 10 minutes.

Heat the olive oil in another pan, add the onions and cook, stirring frequently, until softened.

Add the mushrooms and stir in the sauce, then add the fish and cook over low heat for 5 minutes.

Transfer to a warm serving dish.

Jiang Chong Fish slices & Stir-Fried Ladies Finger

Fish a bit salty!!
http://pealingskitchen.blogspot.com/2007/09/blog-post_271.html

材料：dory fish（切片）, 姜（切片），青葱

腌料：蛋白，糖，盐，酱油，胡椒粉，麻油，太白粉

调味料：
蚝油（2大匙），酱油（1小匙），麻油（1小匙）
绍兴酒（1小匙），胡椒粉（少许），水（2大匙）

1。鱼片腌至少30分钟
2。过一过热油，捞起备用
3。爆香姜片，然后加入鱼片，青葱和调味料，
大火快炒至酱汁收干，完成！

http://www.deliciousasianfood.com/2007/04/05/stir-fried-ladies-fingers-with-anchovies/

Ingredients

• Approximately 10 – 15 pieces of ladies fingers (sliced across not more than 5mm thick)
• About 2 tablespoons of anchovies (rinsed quickly in water)
• 4 cloves shallots (sliced thinly)
• 2 cloves garlic (chopped finely)
• 1/2 cup of warm water
• 4 tablespoons palm oil

Seasoning

• Salt and sugar to taste

Method

Heat up 2 tablespoons of oil in wok and fry shallots till golden brown. Remove fried shallots aside. Remove oil into a suitable container.

Wash wok and heat it up again with the other 2 tablespoons of oil. Fry anchovies till golden brown. Remove fried anchovies and set aside. Discard oil and wash wok.

Heat wok and return the 1st batch of oil used to fry the shallots into the wok. Add garlic and saute for 10 seconds. Add ladies fingers and seasoning and stir fry till desired softness. Sprinkle some warm water to keep it moist (you don’t have to use all the water above). Sprinkle anchovies and stir well prior to serving.

Garnish with fried shallots.

Honey grilled wings with eggy salad

Recipe for marinating chicky:
8 wings
2 tablespoon honey
1 tablespoon soy sauce
1 teaspoon ginger grated
black pepper
sprinkle of salt & brown sugar
1 teaspoon sesame oil

Wine chicken & steamed veggie

The puddy say she wants to eat the economical rice yellow wine chicken. As I do not know how the dish look like, let alone prepare one, i tried my best to make the dish, with puddy niamming at the background. Luckily, the chicken tasted like wat puddy want if not she will say i cook very nan-chi again =(

Puddy found this recipe online afterwards...next time can try:http://ellenaguan.blogspot.com/2008/06/rice-wine-chicken.html
Ingredients: (Serves 2)
4 Chicken Wings, cut at the joint
1 Tablespoon of Grated Ginger
4 - 6 Dried Chinese Mushroom, soaked till soft
1 or 2 Cluster of Fresh Woodear(木耳), washed and cut into thick section
8 Slices of Ginger, thinly shredded
1 1/2 Tablespoons Of Sesame Oil
1/2 Tablespoon of Wolfberries(枸杞子)
3/4 - 1 Cup of Glutinous Rice Wine
1/2 Tablespoon Oyster Sauce, optional
1/2 - 1 Tablespoon of Cornstarch mixture

Methods:
1. Marinate the chicken wings with 1 tablespoon of grated ginger for about 20 - 30 minutes to enhance the favour.
2. Heat a craypot or frying pan with sesame oil and saute the shredded ginger until fragrant and almost golden colour then add in the marinated chicken wing.
3. Stir-fry the chicken until it turn white on the surface(sealed the surface of the meat) then add in the Woodears, Mushrooms and oyster sauce.
4. Continue to stir-fry for about 30 seconds to let it absorb the sesame oil fragrant.
5. Next pour in the rice wine and wolfberries and let it simmer over low heat for about 15 minutes or so. (If you prefer more gravy, you can add in more rice wine according to your preference)
6. When the chicken and mushroom is cooked through, stir in the cornstarch mixture to thicken the sauce a bit and give it a glossy texture.
7. Serve it with white rice or mee suan(面线) as prefer.

Notes:
a) You can replace chicken wings with chicken pieces or meat.
b) You can omit the dried mushroom and woodear for different texture of this dish.
c) It's optional that you must add in cornstarch to thicken the sauce.
d) You can either season it with Oyster sauce or salt depend on your preference.

Claypot rice in a ricecooker

Recipe: Claypot Chicken Rice without Claypot
http://rasamalaysia.com/claypot-chicken-rice-without-claypot/

Ingredients:
2 cups rice
1 skinless chicken breast & 2 chicken drumsticks
1 stalk scallion (chopped)
3 inches ginger (peel the skin and chop into thin strips)
6 shitake mushrooms (soak in hot water for 30 minutes and cut into halves)
1 small piece salted fish (cut into small pieces)
2 Chinese sausage (sliced) – optional

Seasoning for chicken:
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/4 teaspoon chicken boullion powder
1/2 teaspoon corn starch
1/2 teaspoon sesame oil
5 dashes white pepper powder
1/4 teaspoon sugar
1 tablespoon Shaoxing cooking wine (or rice wine)

Seasoning for rice:
2 tablespoons soy sauce
1/2 tablespoon dark soy sauce
2 teaspoons cooking oil
1 pinch of salt

Method:
Chop the chicken breast and chicken drumsticks into pieces.
Add the chicken seasoning and mix well. Marinate for an hour in the fridge.
Rinse and clean the rice in a rice cooker as if you are making steamed rice after the chicken is marinated for an hour.
Add the rice seasoning and cooking oil into the rice and start cooking the rice.
At the same time, heat up a wok with some cooking oil. Add in the chicken and shitake mushrooms.
Quickly stir-fry the chicken until half-cooked. Add in the chopped scallions. Dish out and set aside.
Deep fry the salted fish and set aside.
Add the chicken into the rice cooker when the rice is almost dry (about 7-8 minutes) and continue to cook till rice is completely cooked.
Leave the rice cooker on “Stay Warm” for 15 – 20 mintues before serving.
Top the chicken rice with fried salted fish and serve immediately.

Mai pian xia (oatmeal prawn), steamed fish, veggie

The oat from first choice is too small la, and not crispy enuff (becoz puddy work late) but I find the prawns from mehz quite nice!~

Homemade mushroom soup with bread, salmon belly & tuna

Cream of Mushroom Souphttp://www.elise.com/recipes/archives/006133cream_of_mushroom_soup.php

• 1 pound regular white mushrooms, cleaned, quartered or sliced
• 1 Tbsp lemon juice
• 1 Tbsp unsalted butter
• 2 Tbsp minced shallots
• 1 Tbsp chopped fresh thyme or 1 teaspoon dried thyme
• 1/2 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 cups heavy cream
• 1 1/2 cups chicken stock
• 1 teaspoon cornstarch dissolved in 1 Tbsp water
• Minced parsley for garnish

1. In a food processor, coarsely chop mushrooms and lemon juice.

2. Melt butter in (4-5 quart) sauce pan and lightly sauté shallots on medium heat. Add mushrooms, thyme and bay leaf, sauté over moderate heat for 10-15 minutes, or until the liquid that is released from the mushrooms disappears.

3. Add salt, pepper, cream and chicken stock and bring to boil. Reduce heat and simmer for 20 minutes.

4. Add cornstarch and simmer for 10 minutes, stirring constantly. Correct seasoning and add more lemon juice to taste.

Pork Chop Noodle with Eggy (HK-cafe style)

Capable Wifey Series continues.....this meal is following the style of those you can find in the HK Cafes...

First we marinated the pork chop overnight (can't see it? It's that black piece of thingy below niap niap in the photo) and grilled it on the pan for 3 mins each side. Unfortunately the fire wasnt very well distributed so mehz piece was tough but puddy's one is tender and yummy. But at least mehz said my sauce is nice....

The eggy was a disaster because we have no teflon pan and the sides keep sticking to the pan, so we ended up with an ugly looking eggy.

Recipe from http://www.mywoklife.com/2008/06/fragrant-fried-rice-and-pan-fried-pork.html
Ingredient for pork chop:
6 slices of pork chop, 1 cm thickness for frying method (shoulder butt or loin part)
3 tablespoon of soy sauce
3 tablespoon of oyster sauce
2 teaspoon of ground black pepper
1 tablespoon of Chinese Shao Hsing Hua Diao Wine (or usual rice wine, if desired)
1 tablespoon of oil

Method:
1) Place pork chops in large bowl. Season well with soy sauce, oyster sauce and rice wine (Make sure sauce cover all sides). Sprinkle pepper on both sides of chops. Marinate for 15 min. Set aside.

2) Heat oil in an iron skillet (or pan) over low-medium fire, pan-fry the pork chop till golden brown. Remove from heat. Set aside.

Pork Liver in Rice Wine, Steamed fish, Oiled Veggies

This is not part of the Capable Wifey series because Lambatouille was the one cooking.

As usual, every meal has a star attraction that is a new dishy, retrying a dishy etc..... Yesterday's was the pork liver in rice wine. We had leftovers from the steamyboat on sat and I found this recipe online which sounds correct. The result is a sweet-tasting, flavourful tender liver!

The rest of the dishies are 'old' dishies and nothing spectacular about them except that the you cai is ...shallots are bitter and we are wondering issit because mehz itchy hand go add the sesame oil.

Recipe from http://ellenaguan.blogspot.com/2006/03/stir-fry-pork-liver-with-rice-wine.html

Ingredients:
$2 - $3 Of Pork Liver
2 – 3 Stalks Of Spring Onion
½ Brown Onion
3 Slices Of Ginger, shredded
Some Red Dates and Jizi
Seasonings:
½ Cup Rice Wine
2 Tablespoons Of Sesame Oil
1 Tablespoon Dark Soy Sauce
Salt To Taste
1 ½ Tablespoons Cornstarch Water

Methods:
1. Rub the pork liver with 1 to 2 Tablespoons of cornflour before washing it.
2. Sliced the pork liver thinly and set aside for later use.
3. Cut the spring Onion into 3 sections, then cut the brown onion into thick slices.
4. Soaked the red dates and jizi in warm water for about 5 minutes then set aside.
5. Preheat a pan or a claypot then add in the sesame oil, stir-fry the ginger and brown onion until fragrant then add in the red dates and jizi.
6. Continue to stir-fry for a few seconds then add in the pork liver and some spring onion sections.
7. Do a quick stir then add in the dark soy sauce and Rice Wine.
8. When the sauce starts to boil, stir in some cornstarch water then mix till slightly thicken.
9. Switch off the heat and add in the salt and extra spring onion and serve.

Yee Mee again!

After the first flat attempt at my mehz favourite mee (the yee mee), Capable Wifey Puddy decided to try with the other link that I found the other time.

The steps I took was the same...boil the yeemee, drain and give it a fry in the pan with garlic. Then fry the ginger with the ingredients (meatball), add water/stock and the remaining ingredients (coz cuttlefish + tofu is boiled) , add the seasonings + thicken then boil with yee mee + an eggy for a while.

And mehz says it tastes quite good! *proud wobbles!*

Sidenote: I forgot to add in the cabbage during the boiling stage, so you see a separate pot in the pic :P
Recipe this time: http://www.deliciousasianfood.com/2009/01/08/braised-seafood-yee-mein/

Ingredients

• 4 pieces Yee Mein (1 piece per person)
• 200 grammes lala clams (rinsed thoroughly to remove mud and grime)
• 400 grammes medium prawns (remove shell leaving head and tail intact. Devein. You can also shell it completely. No worries)
• 300 grammes of choy sum (rinse and cut into smaller sizes)
• 3 slices of ginger
• 4 teaspoons chopped garlic
• 500 ml hot water (for cooking)
• 4 tablespoons cooking oil

Seasoning

• 2 tablespoons oyster sauce
• 1 tablespoon light soya sauce
• 1 teaspoon fish sauce
• Salt and pepper to taste
• 1 tablespoon chinese cooking wine

Method

Bring a pot of water to boil and blanch Yee Mee for 2 minutes until semi-soft. Drain and plunge into cold / iced water. Drain.

Heat wok until smoking hot. Add 2 tablespoons oil and 2 teaspoons chopped garlic. As the garlic sizzles, add Yee Mee and stir briskly for 1 minute. Remove and set aside.

In the same wok, add 2 teaspoons chopped garlic and prawns. Stir until prawns have curled up by half. Remove and set aside.

Then add ginger and stir until aromatic. Follow by water and seasoning (except salt, pepper and chinese cooking wine). Bring to boil before adding Yee Mee. Stir well and cover with lid for 1 minute.

Add prawns, choy sum and lala clams. Stir well and cover lid again for an0ther minute. Add salt and pepper to taste followed by chinese cooking wine.

Tze- Cha style Fried Yee Mee

Back to Capable Wifey series....

Prawns, fishball, mustard leaves & Yee Mee!!

Unfortunately mehz say a bit flat. mebbe coz i din use chicken stock (lazy ma!!)

Mun Yee Mee Recipe: http://www.theweekendchef.com.my/2006/03/19/mun-yee-mee/
1 packet of dried yee mee
250g chicken, sliced
250g prawns
200g fishcake, sliced
500g choy sum
2 tbsp garlic, chopped
2 tsp thick black sauce
1 tbsp soya sauce
750 ml chicken stock
5 tbsp cooking oil
Salt to taste

1. Heat oil in a pan. Add garlic and stir till brown.
2. Add sliced chicken, prawns and fishcake.
3. Pour in chicken stock. Add the yee mee, black sauce and soya sauce. Cook for 5 minutes then add choy sum.
4. Add salt to taste and allow to cook for another 10 minutes or until the noodles are soft.

Another recipe to try (oyster sauce based) http://www.deliciousasianfood.com/2009/01/08/braised-seafood-yee-mein/

Steamed pomfret, Steam tofu with prawns, Veggie soupie

Part 2 of capable wifey.

The highlight of today is the steamed tofu with prawns. I got it from wokking mum. I had no carrots, mushrooms, so i added spring onions, chopped chilli & enoki mushroom strands.

As for the fishie, my mehmeh say taste a bit salty, so next time i shall follow the sauce from other recipe, not this one that i used that day (anyway the one that i used from eating china say must fry the fish but i didn't)

Steamed tofu & prawns recipe from http://wokkingmum.blogspot.com/2008/12/steam-tofu-with-prawns.html
1 block silken Tofu, sliced equally in smaller pieces
6 Prawns or depending on the no. of slices of tofu you have
1 Fresh Shitake Mushroom, sliced
1 section Carrot, about length of finger shredded
Sesame Seed Oil
Sauce:
5 tablespoon Water
1 tablespoon Oyster Sauce
3/4 tablespoon Light Soy Sauce
1/2 tablespoon Cooking Wine
1 teaspoon Sugar
Cornflour Mixture (thickener)
How to do it:

1. Place sliced tofu on dish.
2. Remove heads and shells of prawns.
3. Slit the back of prawns.
4. Devien and clean.
5. Place prawns with slitted back on tofu.
6. Place a slice of mushroom and some shredded carrot on prawns.
7. Steam for 7 minutes or till prawns are cooked.
8. Pour away 2/3 the amount of liquid from steaming on the dish.
9. While the tofu is steaming, prepare the sauce.
10. Put all ingredients for sauce except for cornflour mixture in a saucepan.
11. Cook till it bubbles.
12. Gradually stir in the cornflour mixture to thicken the sauce.
13. Pour sauce over the prawn and tofu.
14. Drizzle on sesame seed oil.
15. Serve immediately.

Note:
To make prawns to curl up like mine in the photo, cut through the prawns making sure to leave about 1.5cm from head end intact. You should see a hole in the prawn.
Stick the tail through the hole, bending on the belly side. The back of the prawns will be 'opened'.

Steamed fishie recipe:
http://www.eatingchina.com/recipes/steamed-fish.htm
2 stalks scallions
3 or 4 slices ginger
2 tablespoons soy sauce
1/2 teaspoon rice wine vinegar
1 tablespoon vegetable oil