Calla Lily Recipes 食譜篇 - 咖哩雜菜意大利通心粉 (MIXED VEGETABLES CURRY WITH PENNE)

咖哩雜菜意大利通心粉 (MIXED VEGETABLES CURRY WITH PENNE)

Ingredients :-

250g Penne, cooked as per instructions on the packet

5 tablespoons oil

300g potatoes, peeled and cubed

1 carrot, cubed

250ml water

300ml evaporated milk

2 onions, chopped

4 pips garlic, chopped

3cm ginger, chopped

2 sprigs curry leaves

2 red chillies, sliced

2 green chillies, sliced

2 tomatoes, cut into wedges

SPICE INGREDENTS (MIXED INTO PASTE)

1 teaspoon cumin powder

1 teaspoon turmeric powder

1 tablespoon coriander powder

1½ tablespoons chilli powder

2 tablespoons water

SEASONING

½ teaspoon salt

1 teaspoon sugar

½ tablespoon light soya sauce

1. Heat up oil, saute onions, garlic, ginger, curry leaves and all the spice ingredients until fragrant. Add in potatoes, carrot and mix well.

2. Pour in water and bring to boil. Cook over low fire till potatoes are cooked. Add in red chillies, green chillies and tomatoes and cook for 5 mins.

3. Add in Penne, seasoning ingredients, evaporated milk and bring to boil. Dish up and serve hot.

Calla Lily Recipes 食譜篇 - 葡萄乾糠鬆餅 (BRAN MUFFINS)

葡萄乾糠鬆餅 (BRAN MUFFINS)

Ingredients :-

125g low-fat creamed cottage cheese*

½ cup brown sugar

2 eggs

½ teaspoon vanilla extract1

½ cups self-raising flour, sifted

2 cups raisin bran

1 cup low-fat milk

½ cup finely chopped pitted dates

*Creamed cottage cheese is made by combining equal parts of cottage cheese and cream.

1. Preheat oven to moderate, 180°C. Line a 12 hole muffin pan with muffin paper cups or spray with oil.

2. In a large bowl, using an electric mixer, combine cottage cheese, sugar, eggs and vanilla.

3. Lightly fold in flour, 1½ cups raisin bran, milk and dates.

4. Spoon mixture into muffin paper cups or muffin pan holes until two-thirds full. Sprinkle remaining raisin bran on top.

5. Bake for 20-25 mins, until cooked when tested with a skewer. Cool in pan for 5 mins. Transfer to a wire rack to cool completely. Store in an airtight container.

TIP : You can check if muffins have been thoroughly baked by inserting a skewer. If the skewer comes out clean and dry, the muffins are cooked. Muffins are best eaten warm, so place in a microwave, at full power for 10 seconds, before serving.

Calla Lily Recipes 食谱篇 - 穀类鬆餅 (MUESLI MUFFINS)

穀类鬆餅 (MUESLI MUFFINS)

Ingredients :-

1¾ cups self-raising flour, sifted

1½ cup untoasted muesli, plus extra to sprinkle

½ cup brown sugar

½ teaspoon mixed spice

½ cup low-fat plain yoghurt

¼ cup low-fat milk

¼ cup granola oil

1 egg

1 apple, skin on, cored and grated

1. Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with muffin paper cups or spray with oil.

2. In a large mixing bowl, combine flour, muesli, sugar and spice.

3. In a large jug, whisk together yoghurt, milk, oil and egg. Add to dry ingredients along with apple, mixing lightly until combined

4. Spoon mixture into cases until two-thirds full. Sprinkle with extra muesli. Bake for 20-25 mins, until cooked when tested with a skewer. Cool in pan for 5 mins. Transfer to a wire rack to cool completely. Store in an airtight container.

TIP : A grated carrot or zucchini can also be used in place of an apple. Mixed spice (also called pudding spice) is a blend of sweet spices. It is often used to complement fruits or other sweet foods. Do not confuse mixed spice with allspice.

Calla Lily Recipes 食譜篇 - 杏果實,蜂蜜與杏仁鬆餅 (APRICOT, HONEY & ALMOND MUFFINS)

杏果實,蜂蜜與杏仁鬆餅 (APRICOT, HONEY & ALMOND MUFFINS)

Ingredients :-

1 cup self-raising flour

½ teaspoon baking powder

1 cup rolled oats, plus extra to sprinkle

½ cup ground almonds

½ cup finely chopped dried apricots

¾ cup low-fat milk

¼ cup honey

60g low-fat butter, melted

1 egg

Icing sugar, to serve

1. Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with muffin paper cups or spray with oil.

2. Sift flour and baking powder into a large bowl. Mix in oats, ground almonds and chopped apricots. Make a well in the centre of dry ingredients.

3. In a jug, whisk together milk, honey, butter and egg. Add to dry ingredients, mixing lightly until just combined.

4. Spoon mixture into muffin paper cups or muffin pan holes until two-thirds full. Sprinkle on top with extra oats. Bake for 20-25 mins, until cooked when tested with a skewer. Cool in pan for 5 mins. Transfer to a wire rack to cool completely. Store in an airtight container. Serve dusted lightly with icing sugar.

TIP : Maple syrup or golden syrup can be used in place of honey. Golden syrup is a thick, amber-colored sugar syrup, which tastes like gula Melaka. It imparts a moist texture to muffins. You can also use dried cranberries in this recipe.

Calla Lily Recipes 食譜篇 - 香蕉燕麥糠鬆餅 (BANANA & OAT BRAN MUFFINS)

香蕉燕麥糠鬆餅 (BANANA & OAT BRAN MUFFINS)

Ingredients :-

90g low-fat butter

1/3 cup brown sugar, firmly packed

1 egg, lightly beaten

¾ cup self-raising flour

1 teaspoon baking powder

½ cup mashed banana

¾ cup oat bran

½ cup buttermilk

¾ cup chopped pecans

1. Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with muffin paper cups or spray with oil.

2. In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Beat in egg until well combined.

3. Sift flour and baking powder together. Fold into creamed mixture along with banana, bran and buttermilk until well combined.

4. Spoon mixture into muffin paper cups or muffin pan holes, until two-thirds full. Sprinkle with pecans.

5. Bake for 20-25 mins, until cooked. Test if muffins are thoroughly baked with s skewer. Cool muffins in pan for 5 mins. Transfer to a wire rack to cool completely. Store in airtight containers.

TIP : Use very ripe bananas for this recipe. You can keep bananas in the freezer until they are ready to use. Don’t worry about the banana skin going black - its flesh is still perfectly usable for cakes and muffins.

Calla Lily Recipes 食譜篇 - 燒烤玉蜀黍, 菠菜及鱷梨沙拉 (BARBECUED CORN, SPINACH AND AVOCADO SALAD)

燒烤玉蜀黍, 菠菜及鱷梨沙拉 (BARBECUED CORN, SPINACH AND AVOCADO SALAD)

Ingredients :-

4 medium-sized (600g) yellow capsicum, quartered

3 trimmed (750g) corn cobs, halved

2 medium-sized (500g) avocados, sliced lengthwise

150g baby spinach leaves

DRESSING (MIXED WELL)

¼ cup (60ml) extra virgin olive oil

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey

Salt and freshly ground black pepper

1. Remove and discard seeds and membranes of capsicums. Cut each quarter in half, lengthwise. Grill capsicums on an oiled barbecue till they turn brown on both sides and are tender.

2. Cook corn on the same barbecue, uncovered, till it turns brown all over. Cut slabs of kernels from the cob, taking care to keep them intact.

3. Arrange capsicums, corn, avocado and spinach on a serving platter. Drizzle with dressing.

Calla Lily Recipes 食譜篇 - 牛肉山葵奶油開胃菜 （BEEF AND HORSERADISH CREAM APPETISERS）

牛肉山葵奶油開胃菜 （BEEF AND HORSERADISH CREAM APPETISERS）

Ingredients :-

500g thick beef rump steak

Salt and ground black pepper

2 tablespoons wholegrain mustard

80g sour cream

75g Dijon mustard

3 tablespoons wasabi cream (available at supermarkets)

55cm long crusty French loaf, sliced into 1cm pieces (used 2 loaves at 30cm each, from a deli)Black pepper

½ cup lightly packed watercress

1. Sprinkle both sides of beef with salt and pepper. Also spread mustard on both sides.

2. Heat an oiled, non-stick frying pan over medium-high fire. Cook beef for 3 to 4 mins on each side or longer as desired. Cover beef; let stand for 10 mins before cutting into thin slices.

3. Combine sour cream, Dijon mustard and wasabi cream in a small bowl.

4. Spread sour cream mixture on one side of the bread slices. Top with a curled beef slice, then a little more of the sour cream mixture. Sprinkle with pepper and garnish with watercress.

Calla Lily Recipes 食譜篇 - 紅鯛魚拌綠洋蔥蛋黃醬（WHOLE FISH WITH GREEN ONION MAYONNAISE）

紅鯛魚拌綠洋蔥蛋黃醬（WHOLE FISH WITH GREEN ONION MAYONNAISE）

Ingredients :-

1.5kg whole snapper

1 medium (140g) lemon, sliced thinly

5 fresh bay leaves

1 cup flat-leaf parsley leaves (use local parsley if unavailable)

1 clove garlic, sliced

1 tablespoon extra virgin olive oil

Salt and ground black pepper

ONION MAYONNAISE

1 cup (300g) mayonnaise

8 shallots, chopped finely

1 tablespoon baby capers, rinsed and drained (available at supermarkets)

1 tablespoon lemon juice (approximate)

Salt and ground black pepper

1. Blend mayonnaise, shallots and capers till smooth and well-combined. Add enough lemon juice to achieve a pouring consistency. Season with salt and pepper; cover and refrigerate till about to use.

2. Score or make cuts on fish through the thickest part, three time on each side. Fill fish cavity with lemon juices, bay leaves, parsley and garlic. Drizzle outside of fish with oil, then sprinkle salt and pepper.

3. Place fish in an oiled hinged fish grill, or wrap in lightly oiled foil.

4. Cook fish in a covered barbecue, using indirect heat and following the manufacturer’s instructions, for about 20 mins or till fish is cooked through.

TIP : To prevent the fish from sticking to the barbecue, place it on or wrap it with a banana leaf.

Calla Lily Recipes 食譜篇 - 肋骨牛排拌辣椒杏仁果醬 (RIB-EYE STEAK WITH CAPSICUM AND ALMOND SALSA)

肋骨牛排拌辣椒杏仁果醬 (RIB-EYE STEAK WITH CAPSICUM AND ALMOND SALSA)

Ingredients :-

8 rib-eye steaks, about 2.7kg, bone in, trimmed

1 teaspoon sweet or smoked paprika (available at supermarkets)

Sprinkling of salt and pepper

CAPSICUM AND ALMOND SALSA (MIXED AND TOSSED WELL)

400g roasted and peeled red capsicum, chopped coarsely

½ cup (080g) almond kernels, toasted and chopped coarsely

1 small (100g) red onion, chopped finely

1 cup (120g) seeded green olives, sliced

1 cup coarsely chopped fresh flat-leaf parsley (use local parsley if unavailable)

½ cup coarsely chopped fresh oregano (available at supermarkets)

2 large fresh red chillies, seeded and chopped

1 tablespoon extra virgin olive oil

1 tablespoon lemon juice

2 cloves garlic, crushed

Salt and ground black pepper

1. Sprinkle both sides of beef with paprika, salt and pepper. Cook on and oiled barbecue over medium heat till beef turns brown on both sides or as desired. Remove from heat and cover; let stand for 10 mins before serving.

2. Serve beef with capsicum and almond salsa.

Calla Lily Recipes 食譜篇 - 朝鲜蓟乳酪麵包 (ARTICHOKE AND FETA BRUSCHETTA)

朝鲜蓟乳酪麵包 (ARTICHOKE AND FETA BRUSCHETTA)

Ingredients :-

1 French loaf

¼ cup (60ml) extra virgin olive oil

1 clove garlic, crushed

2 x 340g jars artichoke hearts in oil, drained and sliced (available at supermarkets)

150g feta cheese, crumbled (available at Cold Storage)

2 tablespoons extra virgin olive oil, extra

Fresh basil leaves (optional)

Salt and freshly ground black pepper

1. Cut bread into 1.5cm slices; halve any large slices crosswise.

2. Brush both sides of the bread slices with combined oil and garlic.

3. Toast bread on heated and oiled barbecue till it turns light brown on both sides.

4. Top toast with artichokes and feta. Drizzle with extra oil and sprinkle with basil, salt and pepper.

Calla Lily Recipes 食譜篇 - 馬鈴薯菜豆番茄沙拉 (POTATO, BEAN AND TOMATO SALAD)

馬鈴薯菜豆番茄沙拉 (POTATO, BEAN AND TOMATO SALAD)

Ingredients :-

2kg potato, peeled, boiled and drained

500g broad beans

200g green beans

6 (360g) tomatoes, sliced thinly

MUSTARD DRESSING (MIXED WELL)

½ cup (125ml) extra virgin olive oil

2 tablespoons white wine vinegar (available at supermarkets)

1 clove garlic, crushed

2 tablespoons wholegrain mustard

1 teaspoon caster sugar

Salt and freshly ground pepper

1. When potatoes are cool enough to handle, cut into thick slices. Toss warm potato with half of the mustard dressing.

2. Blanch both beans separately in boiling water till just tender, about 2 to 3 mins; Drop into cold water, then drain well. Peel away grey outer shell of broad beans.

3. Arrange potatoes on a serving platter. Top with tomatoes and beans. Drizzle with remaining mustard dressing.

TIP : The mustard dressing can be made up to three days ahead, but should be kept refrigerated. The salad is best prepared on day of serving.

What I eat today 今日吃什麽 - Agefuku Japanese Restaurant @ USJ 10 (Taipan)

Agefuku Japanese Restaurant @ USJ 10 (Taipan), USJ (UEP Subang Jaya), Selangor
14/03/2009 7.30pm - 9.00pm

Location
USJ 10 (Taipan), USJ (UEP Subang Jaya), Selangor
59, Jalan USJ 10/1,Taipan Triangle,47620 UEP Subang Jaya,Selangor,MALAYSIA.(In front of 7-11)

Cuisine
Japanese, Buffet

Food
A la Carte & Weekends buffet, Tonkatsu Dish, Bentou, Ramen, Sushi & Sashimi, Shiawase Set, Teppanyaki, Amiyaki, and others
japanese green tea & appetizer

Price
agedashi tofu (RM10.00), saba shioyaki (RM20.00), sanma shioyaki (RM20.00)
Buffet dinner RM48.00++

Buffet lunch RM43.00++

Contact
03 5636 4330

Web

http://www.agefuku.com/

Visited on 14 March 2009 19.27pm

What I eat today 今日吃什麽 - 旺記潮州深海海鮮料理餐館

旺記潮州深海海鮮料理餐館 15/03/2009 2.30pm

食物價格龍躉粥------------------RM21.80（每個位）

什锦海鮮粉-----------------------RM12.90 （每個位）

鱼餅------------------------------RM10.00 (俩块）

鱼鰾, 鱼丸------------------------RM19.00

★營業時間：

9AM--10PM（週一至日，甲洞總行）

11AM--10PM（週一至五；蒲種分店）

9AM--10PM（週六、日及公共假期）

★電話：03-58823287、013-2335000

★地址：21G,Jalan Bandar 14, Pusat Bandar Puchong, 47100 Puchong,Selangor.

Visited on 15 March 2009 14.45pm

Calla Lily Recipes 食譜篇 - 蜂蜜烤雞翅膀 (HONEY BAKED CHICKEN WINGS)

蜂蜜烤雞翅膀 (HONEY BAKED CHICKEN WINGS)

Ingredients :-

12 large chicken wings

SEASONING

4 tablespoons honey

4 tablespoons light soya sauce

1 teaspoon salt

1 teaspoon white pepper powder

1. Combine seasoning ingredients together. Prick chicken wings with a fork and marinate chicken with the seasoning. Leave it to marinate for at least 3 hours.

2. Preheat oven to 200°C. Line tray with foil and lightly grease it with oil. Place chicken in a single layer onto the tray.

3. Bake for 15 mins on each side and baste it with the remaining seasoning using a brush. Cook chicken for another 5 mins or until chicken is lightly brown in colour.

TIP : To get crispier chicken skin, leave the marinated chicken uncovered in the fridge overnight.

Calla Lily Recipes 食譜篇 - 烤箱烘蘑菇糙米飯 (OVEN-BAKED MUSHROOM AND BROWN RICE)

烘烤蘑菇糙米飯 (OVEN-BAKED MUSHROOM AND BROWN RICE)

Ingredients :-

3 tablespoons olive oil

12 shiitake mushrooms, wiped, stems removed and caps halved

1 onion, chopped

1 clove garlic, minced

1 cup brown rice, soaked for 30 mins then drained.

2 cups chicken or vegetable stock (use canned stock)

salt and pepper to taste

1. Preheat oven at 180°C. Meanwhile, heat olive oil in a pan over medium fire. When hot, add mushrooms, onion and garlic. Stir-fry till mushrooms are soft, about 2 to 3 mins.

2. Add the rice and mix well.

3. Stir in stock, salt and pepper. Bring to a boil.

4. Transfer all the ingredients into an oven-proof casserole. Cover and bake in the oven for about 45 mins, or till rice is tender and the stock is absorbed.

5. Let it stand, covered, for 10 mins before serving.

TIP : When cooking brown rice, follow the instructions carefully on the rice packet and you will get the texture you need for the recipes.

Calla Lily Recipes 食譜篇 - 有益健康牛肉湯 (WHOLESOME BEEF SOUP)

有益健康牛肉湯 (WHOLESOME BEEF SOUP)

Ingredients :-

2 litres water

2 beef stock cubes

500g beef chunks, cut into cubes

2 patotoes, diced

1 carrots, diced

1 large onion, diced

3 stalks celery, sliced

8 button mushrooms, cut in half

Salt and pepper

1 teaspoon coarsely grinded black pepper

4 stalks spring onion, chopped finely

1. Pour water and beef stock cubes into a pot and bring to a boil. Add beef and let simmer for 40 mins with the lid on. Skim off scum as it forms on the surface.

2. Add potatoes, carrots and onions and continue to cook until beef is tender, about 25 mins.

3. Toss in celery and button mushrooms and cook for another 5 mins. Season with salt and pepper to taste.

4. Serve soup hot with rice and garnish with spring onions.

TIP : Leftover beef stew can also be used as a filling for pies. To preserve it, freeze it up to two weeks.

Calla Lily Recipes 食譜篇 - 南瓜蝦餡餅 (PRAWN PUMPKIN PATTIES)

南瓜蝦餡餅 (PRAWN PUMPKIN PATTIES)

Ingredients :-

400g pumplin without skin, grated coarsely

200g prawns, shelled and chopped coarsely

2 medium-sized onions, sliced

1 egg, lightly beaten

1 teaspoon salt

80g self-raising flour or plain flour with ½ teaspoon baking powder

1. Combine pumpkin, prawns and onion in a mixing bowl.

2. Add beaten egg, salt and flour. Mix until well combined.

3. Heat enough oil to shallow-fry patties in a frying pan. Spoon pumpkin mixture into hot oil and fry till patties are slightly golden brown on both sides, around 2 mins each.

4. Remove and drain patties on kitchen towels.

TIP : You can use potato instead of pumpkin. But remove excess moisture by squeezing handfuls of grated potato over sink before adding to mixing bowl.

Calla Lily Recipes 食譜篇 - 芒果沙拉煎鱼条 (PAN-FRIED FISH FILLET WITH MANGO SALAD)

芒果沙拉煎鱼条 (PAN-FRIED FISH FILLET WITH MANGO SALAD)

Ingredients :-

2 slices fish fillet

SAUCE

2 tablespoons Thai chilli sauce

1 tablespoon lime juice

1 teaspoon sugar

1 teaspoon fish sauce

MANGO SALAD

1 ripe mango, shredded

1 small onion, shredded

2 stalks coriander leaves, chopped coarsely

1. Heat 1 tablespoon oil in a pan over medium fire. Pan-fry fish for 2 mins or until lightly brown. Turn fish over and cook on the other side for another 2 mins. Remove fish to a serving plate. Keep warm.

2. Combine sauce ingredients together. Meanwhile, toss mango salad ingredients together in another bowl.

3. Just before serving, toss mango salad with the sauce and spoon it onto the fish. Serve immediately.

TIP : A mango is ripe when it smells fragrantly sweet and there’s a slight indent when you gently squeeze it. But if it’s mushy, it’s too far gone.

Calla Lily Recipes 食譜篇 - 玉蜀黍麦片粥 (WHEAT CORN PORRIDGE)

玉蜀黍麦片粥 (WHEAT CORN PORRIDGE)

Ingredients :-

200g wheat corn (available at supermarkets)

1 litre water

100g gula Melaka, chopped finely

50g granulated sugar

½ teaspoon salt

3 pandan leaves

200ml thick coconut milk

1. Wash wheat corn until water runs clear. Soak for at least 30 mins.

2. Put water to boil in a saucepan. Add soaked wheat corn and bring to a boil.

3. Lower fire and let simmer until wheat corn is soft. This would take more than 30 mins.

4. Stir in gula Melaka, sugar and salt. Cook until sugar dissolves. Add pandan leaves and coconut milk. Stir mixture until it starts to boil and turn off fire.

TIP : Delicious and filling, this wheat porridge makes for a nourishing breakfast, comforting snack or finishing desert.

Calla Lily Recipes 食譜篇 - 大蒜香菜飯 (GARLIC CORIANDER RICE)

大蒜香菜飯 (GARLIC CORIANDER RICE)

Ingredients :-

1 cup Jasmine rice, washed then drained

2 tablespoons olive oil

1-2 tablespoons minced garlic

2-3 tablespoons chopped coriander leaves

1. Cook rice in a rice cooker according to packet instructions. Keep warm.

2. Heat olive oil in a pan over medium-low fire. When hot, add garlic and stir-fry till fragrant, about 1 min.

3. Remove pan from fire and stir in coriander leaves.

4. Tip the garlic-coriander mixture into freshly cooked white rice in the rice cooker. Stir to mix well.

5. Serve garlic coriander rice on its own or as an accompaniment to meat and fish dishes.

TIP : Jasmine rice is easy to cook and needs little rinsing. The fluffy white rice is so tender and fragrant, you can eat it on its own!

Calla Lily Recipes 食譜篇 - 番茄燉雞 (TOMATO CHICKEN STEW)

番茄燉雞 (TOMATO CHICKEN STEW)

Ingredients :

1kg chicken, chopped into 5cm pieces

Pinch of salt and turmeric powder

½cup oil for shallow frying

2 onions, sliced

1 small can tomato puree (available at supermarkets)

2 large tomatoes, quartered

1 tablespoon salt or to taste

1 tablespoon sugar

SPICES (GROUND FINELY)

10 shallots

5 cloves garlic

7-10 red chillies, seeded

1 lemongrass, plump white portion only

3cm knob of ginger, skinned

1. Rub chicken with a pinch of salt and turmeric powder. Set aside.

2. Heat oil in a wok over medium fire. When hot, fry chicken in bathes for 5 mins. Remove chicken, drain on paper towels and set aside.

3. In the remaining oil, stir-fry ground spices till fragrant and oil separates, about 3 mins.

4. Add onions and stir-fry they start to soften, about 1 min. Stir in tomato puree and bring to a boil.

5. Add chicken and mix well. Pour water to cover the chicken b three quarters (about 2 cups). Bring to a boil.

6. Reduce fire to low and simmer for 10 mins. Add tomatoes and continue occasionally, till chicken is tender and gravy is thick. Season to taste with salt and sugar.

TIP : This Malay-style stew tastes better the day after. Prepare it a day ahead and warm up to serve.

My favourite eating out places 我最喜歡的在外吃的地方 - 客家麵 (HAKKA NOODLE)

客家麵 (HAKKA NOODLE)

Yin Yau Kui Restaurant @ Jalan Sultan Iskandar (Hugh Low Street),Ipoh, Perak.

Getting There

Located on Jalan Sultan Iskandar near by the Ipoh new town police station. Right after the traffic light (on your left) as you head towards old town.

FactsHalal : NO, full of pork.

Price : Reasonable. 2 of us paid RM11.60 plus RM2.40 for drinks

Place : Clean coz its a new restaurant.

Close : Wednesday close

Visited 26 Dec 2009 1008am

Calla Lily Recipes 食谱篇 - 越南紙飯卷 (VIETNAMESE RICE PAPER ROLLS)

越南紙飯卷 (VIETNAMESE RICE PAPER ROLLS)

Ingredients :-

12 medium prawns, boiled in hot water for 20 mins, then set aside

100g glass noodles

1 teaspoon fish sauce

1 teaspoon grated palm sugar or gula Melaka (use brown sugar if unavailable)

2 teaspoons lime juice

12 x 22 cm round rice paper wrapper (available at supermarkets)

1½ cups finely shredded iceberg lettuce

1 small carrot, cut into thin strips

12 sprigs of fresh mint

12 sprigs of fresh coriander

¼ bunch of fresh garlic chives, cut into 12cm lengths

SWEET CHILLI DIPPING SAUCE

2 fresh red chillies, sliced thinly

3 cloves garlic, quartered

½ cup white vinegar

½ cup lightly packed grated palm sugar or brown sugar

½ teaspoon salt

1. To prepare the sauce, place all the ingredients in a small pan. Stir over medium fire, without boiling, until sugar is dissolved. Bring to a boil then lower fire. Simmer, uncovered, for about 10 mins or until mixture is reduced to ½ cup. Set aside to cool.

2. Shell and devein the prawns. Slice prawns in half lengthwise.

3. Place glass noodles in a heatproof bowl and cover with boiling water. Let stand for 5 mins or until tender; drain. Using kitchen scissors, cut noodles into shorter lengths. Combine noodles with fish sauce, palm sugar and lime juice.

4. To assemble rolls, place 1 sheet of rice paper in a bowl of warm water until just soft. Lift sheet from water carefully; place on a board covered with a clean tea towel. Fold the rice paper down by 4cm to create a flat edge.

5. Place two prawn halves, cut side up, on rice paper with tail slightly overlapping the folded edge. Place about 2 level tablespoons of the noodle mixture vertically down centre of rice paper. Top with about 1 tablespoon lettuce and carrot. Place herbs over vegetables, with some leaves slightly overlapping the folded edge.

6. Fold bottom of wrapper over the filling; roll rice paper firmly to envelop the filling. Repeat with remaining rice paper sheets and filling. Cover with a slightly dampened cloth while preparing the remaining rolls. Serve rice paper rolls with sweet chilli dipping sauce.

TIP : For a vegetarian option, substitute soy sauce for the fish sauce and add thin strips of seasoned or marinated tofu to the rice paper rolls. You will need about 100g tofu to make 12 rolls.

My favourite eating out places 我最喜歡的在外吃的地方 - 牛肉麵 (BEEF NOODLE)

牛肉麵 (BEEF NOODLE)

Yang Kee Restaurant @ Taman OUG, Old Klang Road, Kuala Lumpur

Location
Taman OUG, Jalan Klang Lama, Kuala Lumpur
52 Jalan Hujan Rahmat 2 (same row as Steven’s Corner)Taman OUGJalan Klang Lama, Kuala Lumpur

Cuisine
Chinese

Food

Beef noodle, freshly made-on-the-spot yong tau hoo, choose your noodle (kueyteow, egg noodle, vermicelli or lou shue fan), choose the part of beef you want (mixed, beef balls, raw-sliced beef, brisket, stomach), beef soup,Stewed Brisket with Radish (RM4.50).

Price
Stewed Brisket with Radish (RM4.50)

Business Hour
Breakfast till Lunch (closed on Monday)

Calla Lily Recipes 食譜篇 - 咸菜饭 (MUSTARD CABBAGE RICE)

咸菜饭 (MUSTARD CABBAGE RICE)

Ingredients :-

200g preserved local mustard leaves (local ham choy)

200g preserved mustard leaves from China, available in supermarkets

1 thumbsized ginger, shred finely

1 large onion, chopped finely

4 pieces hard beancurd (taukwa), cut into cubes

50g dried shrimps, washed and drained

400g rice, washed and drained

500ml walter

30g boxthorn fruit (kei chee), available in supermarkets

SEASONING

2 tablespoons chicken concentrate

1 tablespoon light soy sauce

1 teaspoon sugar

1 teaspoon white ground pepper

1 teaspoon salt

1. Soak preserved mustards together for 10 mins and drain. Cut finely. Set aside.

2. Heat 3 tablespoons of oil in a frying pan over medium fire. Fry ginger till lightly golden. Push it aside in the pan and add chopped onions. Stir-fry onions until fragrant. Add preserved mustards and cook for 2 mins. Remove and set aside.

3. In the same pan, heat enough oil to fry beancurd till golden. Remove and set aside.

4. Using the remaining oil, fry dried shrimp till crisp and golden. Also remove and set aside.

5. Put rice, water, boxthorn fruit and seasoning in a rice cooker. Mix well. Then spoon cooked mustard leaves mixture on top of rice. Do not stir into rice. Cook rice as normal in the rice cooker. When rice is cooked, fluff up rice and toss in fried beancurd and fried dried shrimp.

6. Serve rice with some cut red chillies on the side.

TIP : Like curry, this rice tends to taste better the next day. Leftovers can be kept in the freezer, up to two weeks.

Calla Lily Recipes 食譜篇 - 紅燒鮭魚汤味饭 (DASHI-FALVOURED RICE WITH SALMON TERIYAKI)

紅燒鮭魚汤味饭 (DASHI-FALVOURED RICE WITH SALMON TERIYAKI)

Ingredients :-

400g rice, washed and drained

2 tablespoons dashi granules

1 tablespoon salt

500ml water

4 pieces salmon fillets

Olive oil

MARINADE (MIX TOGETHER)

6 tablespoons soy sauce

6 tablespoons mirin

6 tablespoons sugar

2 tablespoons ginger juice, from grated fresh ginger (press out the juice)

1. Put rice, dashi granules, salt and water in a rice cooker to cook rice.

2. When rice is cooked, fluff it up with chopsticks.

3. Place salmon in a single layer in a shallow dish. Pour marinade ingredients over and leave it for 30 mins.

4. Heat a little olive oil in a frying pan and cook the salmon, skin-side down for 4-5 mins or until skin is crisp and salmon is almost cooked through. Remove salmon.

5. Pour remaining marinade into the pan; cook until it starts to thicken. Drizzle it over cooked salmon.

6. Serve salmon with dashi rice.

TIP : Dashi granules are available at the Japanese section in supermarkets or at Japanese food stores. You can substitute salmon with skinless chicken breast.

Calla Lily Recipes 食譜篇 - 金雞塊馬鈴薯泥 (CHICKEN NUGGETS WITH MASHED POTATOES)

金雞塊馬鈴薯泥 (CHICKEN NUGGETS WITH MASHED POTATOES)

Ingredients :-

2 large chicken breasts, remove skin

1 tablespoon salt

1 tablespoon freshly grated black pepper

6 tablespoons plain flour

2 eggs, lightly beaten

2 cups breadcrumbs, sold in a box

oil for frying

MASHED POTATOES

700g russet potatoes

½ cup milk or cream

40g butter

2 tablespoons finely chopped chives

salt and pepper to taste

1. Slice chicken horizontally into half. Cut into nugget sizes and marinate with salt and pepper.

2. Meanwhile, place potatoes in a large pot and cover with cold water. Bring to a boil. Reduce heat to medium and simmer partially covered for 20 mins or until tender.

3. Drain potatoes and remove skin. While still hot, mash potatoes with a potato masher. Add milk and butter and continue mashing until texture is smooth. Add chives and season with salt and pepper.

4. Coat chicken pieces lightly in flour. Dip in egg, then coat with breadcrumbs.

5. Pour oil into a frying pan until it covers the base. Heat over medium fire. When hot, cook chicken for 2 to 3 mins on each side or until golden and cooked through. Fry chicken in a singer layer and do not put more than six nuggets at a time so as not to overcrowd frying pan.

6. Serve nuggets with mashed potatoes on the side.

TIP : Nuggets can be prepared a day ahead and fried when needed. The same applies for mashed potatoes; but don't blend in a food processor, it will turn gooey.

Calla Lily Recipes 食譜篇 - 托斯卡納杏仁餅乾 (TUSCANIAN ALMOND COOKIES)

托斯卡納杏仁餅乾 (TUSCANIAN ALMOND COOKIES)

Ingredients :-

5 egg whites

Less than ½ teaspoon cream of tartar (available in supermarkets)

400g granulated sugar

1 capful almond essence, optional

ALMOND MIXTURE (COMBINE)

300g almond nibs or slices

150g icing sugar, sifted

1. Preheat oven to 160°C. Grease tray lightly and line with silicon parchment paper.

2. Beat egg whites and cream of tartar together in a bowl until soft peaks form.

3. Gradually add almond mixture, granulated sugar and almond essence, if using, and mix until well combined.

4. Spoon tablespoonfuls of mixture onto prepared tray, about 2cm apart, and press mixture down slightly.

5. Bake for 25-30 mins, until golden. Remove and leave cookies in the tray to set before transferring to an airtight container.

TIP : If you prefer your cookies chewy, then reduce baking time to 20-25 mins. However chewy cookies can only be kept for two days.