Mamak Style Fried Noodles

Hello,

Apart from rice, noodles are also staple foods in Asia. Fried noodles, noodles soup or crispy noodles, just name it, Asian people just love noodles. In Malaysia and Singapore, mee goreng mamak is one of the dish that people can't get enough of.

This fried mee mamak can be found easily in Indian or Malay restaurant. In Penang, mee mamak is a famous street food and a visit to Penang is not complete without trying their mee mamak and other Penang specialty.

MAMAK STYLE FRIED NOODLES

Ingredients;

Half packet spaghetti or yellow noodles (for 2 persons)
1 shallot, thinly sliced
2 clove garlic, sliced
1 onion, sliced
1 bunch pak choy or choy sum
1 potato, cut into cubes
1 tomato, sliced
1 egg

For the sauce;

1 tablespoon chili paste
1 tablespoon fried or roasted peanuts
2 tablespoon tamarind paste
2-3 tablespoons dark soy sauce
2-3 tablespoons light soy sauce
2-3 tablsepoons ketchup
2-3 tablespoons sweet chili sauce
Salt and pepper to taste

METHOD;

- Prepare the spaghetti as per packet direction or use fresh yellow noodles, if any.
- Prepare the sauce by mix together chili paste, peanuts and tamarind paste, blend into a fine paste, set aside.
- Heat some oil in a wok or frying pan, fry potatoes until tender, set aside.
- Use the same oil, fry shallot and garlic until fragrant.
- Add the chili paste and fry until the oil separates, about 1-2 minutes.
- Add in onion, pak choy and noodles, stir fry for a few seconds.
- Add the other sauce, dark and light soy sauce, ketchup and sweet chili sauce, stir well.
- Add potatoes and tomatoes, season with salt and pepper. Add some more water if it's too dry.
- Push the noodles aside, add little oil and crack the egg on it, let it set for a few seconds.
- Toss and cook for 1-2 minutes or until heated through.

Bon appétit!

Honey Cornflakes

Coucou,

I've made honey cornflakes every year but this time I forgot and didn't make the honey cornflakes which is very easy and simple for our Eid celebration last weekend. However, I made them a day after because I'm still in the Eid mood.

These sweet and delicious honey cornflakes are a great snack at any time a day.

HONEY CORNFLAKES

Ingredients;

50g salted butter
2 tablespoons honey
2 cups cornflakes
1/2 cup raisins

METHOD;

- Preheat oven to 150° and prepare small paper cups.
- Melt butter and honey in a saucepan until bubbles foaming.
- Add cornflakes and raisins, mix well.
- Spoon into paper cups and bake for 8-10 minutes
- Cool.

Happy snacking!

Red Velvet Cake

Hello,

Red velvet cake, a cake that I made for a friend's son birthday last weekend. This is a belated birthday cake because we were under lockdown last few months and last weekend they have invited us to  dinner at their house.

Red velvet cake, a simple birthday cake that would bring smiles to everyone. Recipe adapted from cookiesandcups.com.

RED VELVET CAKE

Ingredients;

1 1/2 cups vegetables oil
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups sugar
1 tablespoon cocoa powder
1 teaspoon baking soda
2 1/2 cups flour
1 tablespoon red food colouring
150g cream cheese
1/2 cup powder sugar
200ml heavy cream

METHOD;

- Preheat oven 180° and prepare 2 round baking pans.
- In a mixing bowl, beat together oil, eggs, buttermilk and vanilla with stand or hand mixer.
- Add in the sugar and mix well.
- Add cocoa powder and continue to mix on a low speed until blended.
- Sieve together baking soda, flour and a pinch of salt.
- Add flour and red food colouring, mix together until well combined.
- Divide the batter into 2 prepared pans and bake for 25-30 minutes or until skewer comes out clean.
- For the frosting, combine cream cheese and powder sugar, mix well until smooth.
- In another bowl, beat the heavy cream until stiff peaks.
- Fold them together and whip for a few seconds to fully combine the two mixtures.
- Chill until ready to use.

Happy baking!

Happy Eid-ul-Fitr 2020

Hello,

Happy Eid Mubarak to those who celebrate and selamat hari raya aidiffitri to my family and friends in Asia. Wish we were there but distance keeps us apart. In the midst of Covid-19, for now it's better to stay home and stay safe.

Basically, Eid will be very different for me because it's only us, I was not there in Asia to celebrate with my family but at least we're still able to stay connected. But a little bit different this year, we had a small celebration with friends at home with last minute preparation but at the end everything turns out well. We got everything done on time and we did it, we managed to celebrate Eid this year.

Selamat Hari Raya!

Mung beans Porridge

Hello,

My family used to make this bubur kacang hijau or mung bean porridge for an afternoon tea especially when durian are in season because durian and mung bean are an irresistibly sweet combination.

Mung bean porridge is a sweet dessert cooked in coconut milk and sago pearls, some people add sweet corn into this dessert, it tastes good too.

MUNG BEAN PORRIDGE

Ingredients;

1/2 cup mung beans, soak for at least 4 hours
5 cups water
1/2 cup sugar/brown sugar/palm sugar
1/4 cup sago pearls
200ml coconut milk

METHOD;

- Combine mung beans and water in a saucepan, bring to a boil and simmer for 25-30 minutes until beans are tender. Stirring occasionally.
- Add brown or palm sugar, sago pearls and a pinch of salt, simmer for 10 minutes.
- Lastly add the coconut milk, reduced the heat and simmer for another few minutes.
- Serve hot or cold.

Enjoy mung bean porridge for afternoon tea!