Impromptu dishes - Western

Improvising on whatever's available in the freezer and fridge. Ok - my FIL was away... then only my MIL suggested I prepare us a Western dinner for a change :p

Don't you think my dinner plate looks appetising? kekeke!

Dragon Phoenix Mushroom ~ cooked in Terriyaki sauce

Smoked Salmon sprinkled with Black Pepper ~ grilled for 20mins

Our dinner spread ~ yum!

Grilled Chicken Wings #1

Serves 2 to 3 persons
Ingredients
6 pieces of chicken wings

Seasoning
2 Tbsp Light Soya Sauce
1 Tbsp Dark Soya Sauce
1 Tbsp L&P Sauce
Dash of Sugar
Dash of Sesame Oil

Method
1. Wash & cut chicken wings into half. Marinade in seasoning overnight preferably. If don't have that luxury, 2 to 3 hours should do it.

2. Place in oven proof dish eg. Pyrex or stainless steel dish and leave at room tempreture while your oven is being warmed up.

3. Heat oven at 190'C and place chicken wings on Grill mode for 20-30 minutes. It might take longer depending on your oven.

Kids love chicken wings ~ serve with rice, noodles, pasta or just on it's own!

Tempeh madness

Tempeh madness? Well, my MIL's maid enjoys eating Tempeh. It's more common among Malay cuisine over here than a Chinese cuisine. However, thanks to "Flavours" magazine which had a feature on Tempeh some time back... I got some rough ideas from it & also what I saw being sold at our local "Ekonomi" rice stalls.

I whipped up :

1) Tauchu Tempeh with Tau Kwa (Firm Tauhu) &

2) Dry Sambal Tempeh

Serves 2

Ingredients

1 packet Tempeh - cut into bite size pieces

1 piece TauKwa (Firm Taufu) - cut into bite size pieces

1 Tbsp Taucheo (Fermented Bean Paste)

1 Tsp Garlic chopped

Method

1. Heat wok with 3 Tbsp Oil. Fry the Tempeh till golden brown & set aside. Repeat the same with the TauKwa.

2. Leave about 1 Tbsp of oil remaining in wok, stir fry the chopped garlic & Taucheo abit. Then toss in the pre-fried Taukwa & Tempeh together. May add a bit of water if it's too dry.

Serve with white rice.

Serves 2
Ingredients
1 packet Tempeh - cut into bite size pieces
1 piece TauKwa (Firm Taufu) - cut into bite size pieces

2 Tbsp Rempah (homemade - garlic, shallots, serai, tumeric etc)
1 Tsp Garlic chopped

Method
1. Heat wok with 3 Tbsp Oil. Fry the Tempeh till golden brown & set aside.
2. Leave about 1 Tbsp of oil remaining in wok, stir fry the chopped garlic & rempah until fragrant. Then toss in the pre-fried Tempeh. May add a bit of water if it's too dry.

Serve with white rice.

Pot Luck ~ LFN's cook out

Our potluck #2. Occasion, LFN was to prove to us she actually cooked... but the food was prepared at her own place before we all gathered at Popes place :p So we will never really know ~ hahaha! Next round LFN, potluck #3 shall be at my place & my kitchen is all yours! kekeke!


Our spread for that lovely Sunday lunch. Angelhair pasta (LFN's), Curry Puff (LFN's), Mixed Seafood Salad & Roast Chicken with potatoes (LSM's), Roasted Mixed Veggies (Pope's) ... eh, who made the other salad huh?

Close up shot of our delicious veggies ~ yum!

Close up of LFN's Curry Puff & Pasta dish. The Roast Chicken was also very tasty :)

Delicious Mixed Seafood Salad. Gotta get recipe of LSM leh to share with all :)

Our Kuih Talam which didn't quite turn out as it should look like but it tasted like Kuih Talam. Good attempt Popes ;)

Sweet & Sour Dory Fish

With a new kitchen available, I've been motivated a bit more to prepare fresh & nutritous meals for my kids after they come back from Kindy.

So off I went to Carrefour to get some groceries & ended up with frozen Dory Fish Fillet. My son in particular LOVEs Sweet & Sour sauce... so here was one of his enjoyable moments of lunch food :)

Fried the Dory Fish Fillet - cut up to bite size bits. I added cornflour & 1 egg to fry them. I should have used just the egg yolk / whites as the whole egg resulted with fish fried in egg.

Tried this with Maggie's Sweet & Sour packet ~ powdered form sauce (add water). Taste was nice though I added Maggie Tomato Ketchup for more thickness & colour. I added Red Onions ~ quartered, Yello Capsicum ~ chopped & Red Chilli ~ sliced

I also prepared a simple soup to accompany our lunch that day. Used Miso base (unsalted), 1 Tbsp Fried Ikan Billis (anchiovies), 2 small potatoes, 1 tomato, and 1 medium red onion & salt to taste.