'Bak Kut Teh' with Noodles

Ingredients:

1/2 bulb of Garlic
1/2 packet of 'Bak Kut Teh' Spices (shown above)
1/2 lb of Pork Ribs (pre-boiled to remove excess fats and impurities)
Fried Tofu Puffs
Dried Bean Curd Sticks

Seasoning:

2 tbsp of Soy Sauce
2 tbsp of Oyster Sauce
1 tsp of Dark Soy Sauce
White Pepper (to taste)
Salt (to taste)

Instructions:

Boil a pot of water and add in the garlic, 'Bak Kut Teh' spices and the rest of other ingredients for about one hour. Then, add in the seasonings and boil for another 10 minutes.

Garnish with chopped spring onions and serve with hot steamed white rice or noodles with boiled Chinese Baby Pok Choy.

Sushi Mushi

'Mushi' means DRAGON (It's the Dragon year!) in old asian language or cute/awesome/cool/delicious according to Urban Dictionary. Ok, chop chop, enough of nonsense, let's get to the point...

It's been quite a while since my last update as I was either enjoying all the good food prepared by my dearest mom at home or going out to all those restaurants or food stalls that I've missed since I left home! So I gained 2kg in one month!  (T____T)

Moreover, I didn't have my camera with me most of the time (I know it's irresponsible for me to say this). But anyway, me and my dearest mom managed to put up a good sushi dinner for the family at home for celebrating the New Year without turning the kitchen upside down.

Clockwise from left: Spicy fried Udon, Sushi Platter, Unagi Roll, Ebi Tempura, Dragon Roll, etc.

I'm taking five classes for my final semester this year including two upper level Economics classes and two German classes. That's really keeping me busy all the time but I'll try to update more often soon! So that's all for this time. Now running off to my German conversation class!

Tschüss und bis später! (Bye and see you later!)

Korean BBQ Dinner Spread

It's been one and a half years since I left home and I'm now back again in Malaysia! It was also more than a month since my last recipe update before I got busy with final exams, assignments, and tons of term papers! Yesterday was the first day I came back and really settle down at home after spending a few days in Bangkok, Penang, and Ipoh. Oh, and I was eating too much like a pig, from street food and burning spicy Thai food in Bangkok to Laksa and seafood in Penang and the local hometown favorites in Ipoh.

So yesterday me and my mum thought of making Korean BBQ for dinner since we got home late and we thought of just pulling out all the ingredients from the refrigerator and grill everything on the pan. The beef was pre-marinated and everything else is pretty much fresh ingredients such as seafood and vegetables.

Clockwise from top-left: Marinated Beef and Mushrooms; Garlic Fried Rice, Lettuce, Squid, Fish, Vegetables and more mushrooms; Kimchi and Fish Cake; Sausages, Shrimps, Miso Soup.

All I remember was that we had a good evening. It's always good to be home...  :)

Spicy Pad Thai

Commonly found in most Thai restaurants or eateries, Pad Thai is definitely a no-fail when it comes to authentic Thai food. Know what? It was listed as number 5 on World's 50 Most Delicious Foods reader's poll compiled by CNN Go in 2011.

It's the ultimate street food with an exotic fish sauce flavour, hints of lime zest and
mild spiciness to it. For a vegetarian version, you can substitute the shrimps and chicken with fried firm tofu.

Ingredients:

   1/2 package Thai Flat Rice Noodles (pre-soaked in water or boiled according to instructions)
   1/2 cup Chicken Breast (sliced)
   6-8 Shrimps (de-shelled with tail attached)
   1 Egg
   2 tbsp Tamarind paste (mixed well in water)
   3 tbsp Fish sauce
   1 tsp Dark Soy Sauce
   2 tsp Lime juice
   2 tsp Sugar
   1 tsp Crushed Red Pepper Flakes
   Garlic (minced)
   Scallions (chopped into 2 inch strips)
   Bean Sprouts
   Crushed Roasted Peanuts

Instructions:

Heat the pan or wok with cooking oil and stir fry the minced garlic for a while before adding in the chicken strips and shrimps. Continue for about 15 more seconds with high heat and then add in the flat rice noodles and begin to add in the fish sauce, dark soy sauce and sugar and mix everything well. Continue to stir and add in the sugar and tamarind paste juice.

After that, just toss in the bean sprouts and scallions and stir fry again under high heat. Push the noodles aside on the other half of the pan and crack an egg on the wok surface. When the egg is still runny, mix in everything together and finally add in the crushed red pepper flakes according to how spicy you want it to be.

Serve immediately with crushed peanuts and drizzle with lime juice!

Peanut Rice Porridge with Assorted Eggs

Rainy days, wilting leaves, chilly temperatures... ol' Autumn is here again. A bowl of hot rice porridge is the best way to stay warm, with spicy ginger, tiny bits of salty eggs and crunchy-to-every-single-bite peanuts for added texture. My fingers are already freezing now as I type, so I'll just cut the crap and get right into the recipe!

Ingredients:

1 cup of Normal White Rice
1 Salted Egg (chopped into small pieces)
1 Century Egg (chopped into small pieces)
1/2 cup of Peanuts (with the skin intact for the precious nutrients!)
Ginger (thinly sliced)
Scallions (finely chopped)
Cilantro (finely chopped)
White Pepper Powder
Salt
Chicken Bouillon/Powder/Soup Stock

Instructions:

Wash and cook 1 cup of rice with 6 cups of water together with the peanuts in a pot (non-stick preferred) under high heat until it slowly becomes starchy. Stir occasionally to prevent it from getting a burned bottom. Turn down the heat and cook for another 30 minutes with low heat. Remember to add water occasionally to maintain a watery consistency and not dried out.

Then, add in the Chicken Bouillon and salt for added flavour and then followed by the Salted egg and Century egg. Mix everything throughly and continue to cook under low heat until a desired porridge consistency is reached.

Serve with chopped cilantro, scallions, ginger, soy sauce and a few dashes of white pepper powder.