Malaysianised Ceasar Salad

I bought this packet of First Choice ready to mix & eat Ceasar Salad from Cold Storage 3 days ago. It was going for RM8.99 for 2 servings. Thought I'd give it a try. My 1st serving (no photo) was served with dried crispy sotong (local snack)... was surprisingly tasty in place of Bacon Bits. The Bacon Bits where not provided in the pack though it came with the salad dressing & croutons :p



This was my 2nd serving this afternoon when I wanted a late afternoon snack. Out of dried crispy sotong, I added Bak Kwa (hokkien for Dried BBQ pork / cantonese it's Yuk Korn). This is what it looked like. Tasty too! Added a slice of 5 grain bread & the infamous Ipoh White Coffee :)

Kurma Chicken Curry

This dish was selected due to the fact that half my in laws can't take chili spiciness. This dish is tasty enough with the aroma of spices & of course the coconut milk a.k.a. santan.

Rainbow Prawns

This is what you get with a little left over veg in the fridge. I had half of red & yellow capsicum, 2 strands of long beans & 1 stalk of celery. MIL suggested to get the big prawns out to be cooked. Since the prawns were large, I cut them into half & you get the swirly effect.

Stir-fried with salt, black pepper & a dash of fish sauce.

Served with white rice.

Bread Pudding Savoury Beef ~ Pope's style

Visited my good fren Popes this morning and looked what she cooked up for our brunch! Delicious Bread Pudding Savoury Beef style. Absolutely scrumptious that I had second helpings.

Basically minced beef with chopped onions pre-cooked with salt, pepper & Oregano ;) The bread slices where dipped in eggs & milk.

Served with her very own Cucumber Salad :)

Thank you for the lovely Brunch Popes!

Snow Peas Fiesta

Snow Peas stirred fried with yellow capsicum, carrots, prawns and crab sticks.

Flavour is purely salt & pepper & a dash of terriyaki sauce.

Double Mushroom Tofu

I started off with just Tofu & 1 box of mushrooms but thought it would look rather bare & insufficient. Then I noticed some pre-soaked Shitake Mushrooms & Lilly Buds my MIL soaked for a steamed fish dish she prepared for FIL. Hmmm, this would add flavour to my dish!

The Shitake Mushrooms were diced up. This dish is pretty easy to prepare & cook. Just make sure you have sliced ginger stir fried first before adding in the mushrooms & lilly buds. Add desired amount of water for your gravy (suggest using the mushroom soaked water, adds to the flavour). Once your mushrooms start to cook, add in the Tofu. For taste, add in 2 Tbsp Oyster Sauce. If it isn't salty enough for you, a pinch of salt / dash of light soya sauce.

Mee and My Malaysia - virtual party

Ah Yi Loh Shi Fun - homestyle version Ah Yi Loh Shi Fen( One of Seremban's authentic noodles served at hawker stalls). My mum cooked this dish for me last week. Loh Shi Fun is one of my favourite noodles. Since I hardly go back to Seremban these days, my mum brought a bit of Seremban to me in KL :p


Ingredients
1 packet long loh shi fen(lai fen or mi laksa panjang)
300 gm minced meat(chicken/beef/pork)
3 precooked shitake mushrooms diced *
3 Tbsp chopped garlic
2 tsp.ginger paste
Oil

Marinade for meat
2 tsp. sesame oil
1 Tbsp light soya sauce
2 tsp. dark soya sauce
1 tsp. corn flour
3 tsp. sugar
pepper
1 Tbsp. cooking wine

Sauce:
3 Tbsp dried shrimps chopped fine
2 Tbsp or more chilli boh
6 shallots ground fine
3 pips garlic ground fine
1 lemon grass ground fine
salt and sugar to taste
Lime juice

Garnishing:
Shredded omelette(2 eggs)
Chopped spring onions and coriander( yim sai)
Fried shallots

Gravy**
1 soup bowl of stock( made from boiling meat bones with dried shitake mushrooms , 2 pieces star anise,2 slices of ginger and 3 pips of garlic)
1 Tbsp. potato starch (for thickening) mixed with a little water
2 Tbsp oyster sauce
Salt and pepper to taste
Light soya sauce and a little dark soya sauce for colouring

To make sauce:
1. Fry all sauce ingredients with a little oil until fragrant. Add salt, sugar and lime juice to taste.

Method:
1. Scald the noodles lightly. Divide into portions into deep plates for each serving. Set aside.
2. Saute the garlic and ginger with 4 Tbsp oil till pungent. Add mushrooms and minced meat. Stir to prevent meat from getting lumpy.
3. Add ingredients for gravy. Cook till gravy thickens.
4. Dish out gravy with minced meat and mushrooms for each portion of noodles.
5. Garnish and serve with dried shrimp sauce.

* Hawker stalls do not add mushrooms.

** Gravy should be thick but runny. So, stock and potato starch can be adjusted to produce this consistency.