Fried Spagetti

This was inspired by the need of feeding my family a healthy breakfast besides the normal bread, cereals, yogurt combo. :p

Fried Spagetti

Ingredients
3/4 Spagetti pack
2 Cups Taugeh (Beans sprouts)
4 pieces of Fish Cake sliced thinly
1 punnet of Mushrooms (fresh - any kind you like)
1 piece of Fried Taufu (thin type) sliced thinly
2 Eggs (Omellete style for garnishing)

2 Tbsp Soya Sauce
1 Tbsp chopped Garlic
2 Tbsp Olive Oil
1 Tbsp Oyster Sauce

Method
1. Boil water to cook the spagetti & set aside.
2. Fry the eggs into an omellete. Slice & set aside for garnishing.
3. Fry the sliced pre-fried thin type of Taufu & the sliced Fish Cake. Once brown a bit, set aside. Fry the chopped garlic with mushrooms & add Oyster Sauce.
4. Next add the Taugeh (Beans Sprouts) & stir fry for 30 seconds & add the spagetti, taufu & fish cake. Fry the spagetti until everything starts to be fragrant, then it's ready to be served.

Add soya sauce to taste. Garnish with egg.

Chocolate Chip Walnut Cookies

This was my Chinese New Year cookie speciality to usher in the Year of the Tiger.

Almond Square Cookie

This recipe is taken from Y3K Cookbooks series on New Year Cookies by Alan Ooi.
Ingredients:
A
180g Butter
110g Icing Sugar
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B

1/8 tsp Vanilla Essense

1 Egg White
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C
180g Plain Flour
10g Corn Flour
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For Topping : Some Almond Flakes

For Glazing : 1 Egg (Beaten)

Method:
1. Put Ingredient A into Mixer & beat until light & fluffy. Add Ingredient B, mix well. Fold in Ingredient C to form a soft dough.

2. Grease / scatter some flour the surface of a a 14" x 10" tray or 14" x 14" tray. Pour the soft dough into the pan & spread it out evenly with a spatula.

3. Bake in preheated oven at 180'C for 12 minutes. Cut into square pieces of 1.5" each. Cool cookies & then glaze the cookies. Press Almond flakes on top & glaze again.

4. Bake it again in oven at 180'C for another 5-8 minutes (you'll need to see how brown you want your cookies). Cool before storage.

Moist Chocolate Cake

I've always been hunting for a reliable Moist Chocolate Cake. I've found this to be very good. I'm a subscriber of "Flavours" ~ Malaysia's premier food & lifestyle magazine and this was in their Nov-Dec 2009 issue celebrating their 15th Anniversary Issue.

This recipe is shared & contributed by Arlene Diego who teaches cake baking in Damansara Jaya. (pg. 90 nov-dec 2009 Flavours)

The 2 cakes before any icing.





1st cake is iced. Am not very good with icing yet as this is really my 1st time icing a cake.



Both cakes iced & decorated by my kids. :)

Close up of the Moist Chocolate Cake. It's really moist & light too - Yums!

Thanks Arlene Diego for sharing it with us (^_^) I hope to attend some of your classes in the near future when I sort out my & kids routine next year.

An Almost Vegan Lunch

There are days when I don't feel like eating much meat or just want something real simple for lunch... and of course trying to clear my fridge of the little bits of fresh veg here & there.

So I whipped up this delightfully looking meal for my lunch last Wednesday 18th Nov 2009.

Spirullina Noodles - tossed in garlic & extra virgin olive oil
Fresh Button Mushrooms - stir fried with garlic & korean meat marinade sauce
Tri-colured veg - Purple/Red Cabbage, Snow Peas, & Carrots ~ shredded finely & stir fried with garlic too.

Few pieces of left over ham from the morning's breakfast :p

Pizza Dough

This recipe is taken from "The Australian Women's Weekly - Kids Cooking" recipe book.



I've tried this 2 times, both turned out nicely with different effects of either a thin crust or thicker crust.



Basic Pizza Dough

Makes 2 bases

Ingredients:

2 Tsp (7g) - Dried Yeast

1 Tsp - Sugar

1/2 Tsp - Salt

3/4 Cup (180ml) - Warm Water

2 1/2 Cups (375g) - Plain Flour (I used Multipurpose flour & it still works)

2 Tbsp - Olive Oil ( can replace with Corn Oil - works just as fine)



Method:

1. Combine yeast, sugar, salt and warm water in a small bowl, cover; stand in warm place for about 20 mins or until mixture is frothy.



2. Combine flour & oil in large bowl; stir in yeast mixture, mix to a soft dough. Knead dough on a floured surface for about 5mins or until smooth and elastic. Place the dough in a large oiled bowl, cover; stand in warm place for 1 hour or until dough doubles in size.



3. Meanwhile, preheat over to very hot (I put tempreture at 220'C)



4. Turn the dough onto floured surface; knead until smooth. Divide the dough into 2; using a rolling pin, flatten dough and roll each half out to a 32cm round. ( just rolled mine into a rectagular shape - the shape of my pan )



5. Carefully lift each round onto oiled pizza pan / over tray; cover each with whatever toppings you like. Bake, uncovered, in a very hot oven (I lowered my oven tempreture to 180'C) for 20mins.


Sorry the photos are having problems being uploaded since I started this recipe :p will keep trying

Dhal Curry

I was inspired by greenhoihoi's version of dhal curry during one of my many visits to her house for chit chat or to grab a bite ;) She used pumkin in her version of dhal curry. Since I had 1/2 of a pumpkim lying in the fridge plus had all the other ingredients available, I made my own dhal curry!

Of course I did some research on what other recipes ingredients involved especially their spices used and I improvised them into my own recipe.

Ingredients
1/4 Pumpkin
1 Round Brinjal / Aubergine
3 Potatoes
1 Medium Carrot
1 Medium Red Onion
2 cloves garlic
1/2 Cup Dhal
1/2 Cup Red Lentils
1 Tsp Tumeric Powder
1 Tsp Curry Powder
a pinch of Cumin Seeds & Mustard Seeds
Salt to taste

Method
1. Soak dhal & lentils over night. Rinse & place in pot
2. Cut all vegetables to bite size pieces & add them into the pot. Add water enough to cover all vegetables
3. Cook in medium fire/flame. Stir occasionally & can add a little bit of water if not enough.
4. Cook till dhal & lentils are soft.

Serve with Roti Canai or Chappati! Initially I wanted to make my own Chappati also but couldn't get the Atta Flour around my housing area :p ~ it will be my next recipe!