Stir Fried Kailan With Salted Fish

Bonsoir,

Kai lan or Chinese broccoli is one of the common vegetables that we can found easily in some Asian countries. These kind of vegetables are always available in Chinese restaurant and one of the popular dish is stir fried kailan with salted fish.

I can't remember when was the last time I ate kailan with salted fish. When I saw these kailan in grocery store yesterday, I grabbed it right away because I have been thinking about this for a while. Let's cook a quick stir fry kailan with salted fish.

STIR FRIED KAILAN WITH SALTED FISH

Ingredients;

200g kailan, for 2 serving
2 tablespoons fried salted fish, chopped
3 cloves garlic, thinly sliced
1-2 small chili, chopped, optional
1 tablespoon oyster sauce
1-2 tablespoons light soy sauce
1/2 teaspoon cornflour, mix with 1 tablespoon of water
Salt and pepper to taste
A few drop of sesame oil

METHOD;

- Trim, wash and rinse the kailan.
- Heat up little oil in a saucepan or wok and fry garlic and chili until fragrant.
- Add kailan, oyster sauce and soya sauce.
- Stir fry for a couple of minute, season with salt and pepper.
- Turn the heat up and give a quick stir fry and pour cornflour paste to thicken the sauce.
- Add fried salted fish and a few drop of sesame oil before turn off the heat.

Bon appétit!

Fruit Cocktail Trifle

Hello,

Another day sometimes brings another dessert and for sure it was an easy dessert that I made recently, fruit cocktail trifle. These trifle was one of the dessert that I brought for our snacks party in CLPS last week. It's not a typical Asian dessert but more to an English style trifle.

As simple as it is, these trifle as well look as good as it tastes!

FRUIT COCKTAIL TRIFLE

Ingredients;

1 small packet ladyfingers biscuit
1 can fruit cocktail, strain the fruits and keep the juice aside
1/4 cup custard powder
2 cup milk
2 tablespoons sugar
Whipped cream

METHOD;

- Combine custard powder with milk and sugar in a saucepan and stir until smooth.
- Heat up the custard mixture over medium heat, stirring constantly until it comes to the boil and thickens. Simmer and stirring for a couple of minutes. Set aside to cool down a bit.
- Arrange ladyfingers biscuit in a glass or bowl and pour a few tablespoons of fruit juice all over the biscuit.
- Pour custard over the biscuit and spread the fruit cocktail on top.
- Keep the trifle in the fridge for a few hours.
- Before serving, spread or pipe whipped cream over the top of trifle.

Enjoy the trifle!

Chocolate Biscuit Cake

Bonsoir,

Chocolate biscuit cake or batik cake, one of the cakes that everyone loved the most. It was enjoyed by all! During my formation, every time I made this cake, I had such a fantastic compliments for the cake, even from the chef where I had my training few months back. Somehow, I was so happy they loved the cake so much. It was a simple cake for me, easy to make but for some, the cake was fantastic!

For those who want to try to make this cake at home, easy peasy, just a few ingredients and no oven needed, here goes the recipe!

CHOCOLATE BISCUIT CAKE

Ingredients;

200g butter
1 can of condensed milk (or less)
200g chocolate milk powder
1 tablespoon cocoa powder
2 packets of 'petit beurre'/butter biscuits, broken into small pieces

METHOD:

- Prepare baking pan, greased with butter or lined with plastic or aluminium foil to be easy to take it out.
- Melt butter in a saucepan or wok over low heat and add condensed milk.
- Add in chocolate milk powder and cocoa powder, continue to stir until the mixture smooth and no lumps.
- Turn off the fire and add the biscuits. Stir with wooden spoon or spatula until biscuits are well coated.
- Pour the mixture into prepare pan and press the mixture. It should feel firm.
- Made the chocolate ganache and pour over the cake. Without ganache, this cake is delicious on its own.
- Cover the top with plastic wrap and chill in the refrigerator for at least 4-5 hour before serve.

Enjoy the cake!

La formation est terminée

Bonsoir à tous...

The day has finally arrived. Sentiments mitigés dernier jour de formation aujourd'hui ça fait 5 mois avec mes amis et mes formatrices. Ce stage m'a plu, c'etait très intéressant, expérience incroyable et fructueuse. Cette formation m'a beaucoup aidé autant d'expérience, d'exemples que de théorie à faire partager.

It is with the mixed feeling that I write this as we have enjoyed our time together for almost 5 months. The pictures below were taken during our formation with some of the important people in the region that we met for the first time.

I'm just someone who likes cooking and for those who sharing food is a form of expression."Food is such a good hug for people"

Bon appétit!

The first events that we had organised, "Fêtes de fin d'année"

We had a great meeting with deputy LREM Mdm Christine CLOAREC. She'd tried some Asian snacks that I've made and I'm glad everyone likes it

We get the opportunity to visit one of the center formation in the city, GRETA. 

"Life is made of small moments like this", small party before we begin our second stage

Sometimes we just need to do a little thing, called "do what we want and eat what we can"

The editor from Vitré journal, Maryse CROSNIER visits our class 

The short visits from Mdm Céline RAGEUL, ID'EES Interim to our class

We had a nice visit from the PC FLE group Fougères to exchange ideas and knowledge and at the same time meeting others stagiaires from different countries

Les photos du dernier jour de formation. Tout le monde va me manquer.

Bon courage et bonne continuation à tout le monde...

Baby Shrimp Fritters

Hello,

It's been a while now, yeah quite a while since my last post last month. I've been quite busy lately, busy with formation, busy with stage and soon busy with exam for DCL FLE diplôme in March. Despite my busy schedule sometimes, I still cooking our own meals because home cooking are always the best.

One light snack for our tea time that I made this afternoon was baby shrimp fritters or what we called it in Malay "cucur udang geragau/ cucur bubuk". I've ordered these dried shrimps from Malaysia recently, the parcel arrived safely and I was so happy.

BABY SHRIMP FRITTERS

Ingredient;

1 cup flour
1 tablespoons rice flour
1 teaspoon baking powder
A handful dried baby shrimp, rinsed and dry
1 potato, diced
1 small onion, thinly sliced
I red chili, sliced
Salt to taste

METHOD;

- Combine all ingredients and add water little by little until it forms a sticky batter.
- Heat some oil in a wok or saucepan and drop a spoonful of batter into hot oil, turning once or twice and fry until fritters are golden brown.
- Remove the fritters to a paper towels, serve with sweet chili sauce or ketchup.

Bon appétit!