Assam Fish

Though I do not take spicy food but the spiciness from this Assam Fish is tolerable for me. It has a little sour and spicy taste that blends so well with the fish, tomatoes and lady fingers. Cooking this dish once a while will spike up my appetite.

Mushroom Soya Sauce Chicken Rice

This is one of my forte dishes, simple and 1 pot can serve everyone in the family. I added mushrooms and seasonings, simmered at low heat for about an hour till the chicken turns soft. Goes so well with a plate of steaming white rice. 

Angry Bird Pizza

In order to make lunch more fun and interesting, I made this Angry Bird Pizza with the my daughter. Just a few ingredients - Wrap, Bak Kua, Cheddar cheese slice, scramble eggs and seaweed (cut into the shapes accordingly)  

Roasted Chicken Wrap

I wanted to try out different dishes during the weekend and decided to make this wrap for lunch. Nothing fancy,  wraps, lettuce, tomatoes (diced), roasted chicken and topped with Thousand Island or Mayo. I have marinated the chicken with some seasonings and pan fried it till brown. Shred the chicken and it's ready for the wraps.

Chicken Alfredo

I came across this interesting recipe and decided to give it a try. Well, it was indeed yummy! I love the cheesy taste and it blended well with my favourite Broccoli. Glad that my kids love it too!

Ingredients

1 Tbsp olive oil
1 lb boneless skinless chicken breast, cut into chunks
Salt and pepper
1 1/2 cups chicken broth
100g whipping cream
1 pkt penne pasta or any bite-sized shape pasta, uncooked
2 stalks broccoli
1 pkt grated parmesan cheese

Directions

1. Heat the oil in a large pot with a lid over medium heat.
2. Sprinkle chicken with salt and pepper, add to pot and cook until golden brown on the bottom, then flip over and brown the other side.
3. Pour in the chicken broth and cream. Add pasta to the pot and bring to a boil.
4. Put on the lid, turn the heat down to a simmer and let cook 10 minutes.
5. Add the broccoli and simmer 5 more minutes or until pasta, chicken and broccoli are all cooked through.

Wrapped Lettuce with Stir Fried Tunips

Missed those childhood days eating these Stir Fried Turnips with Lettuce. I prepared these for dinner for my family and surprisingly they like it too! 

Ingredients

2 whole turnips (peeled and shredded)
1 large carrot (peeled and shredded)
5pcs dried mushroom (soaked and cut into strips)
2 tbsp olive oil
2 tbsp garlic (chopped)
2 tbsp light soya sauce
1 tbsp Knorr seasonings
1 tsp sugar
Dash of pepper

1 whole lettuce (leaves)

Condiments
Cooked small prawns
Omelette (cut into strips)
Ground roasted peanuts

Directions

1. In a large wok, heat the oil and add the garlic. Cook until fragrant then add the turnips and carrots, Stir and cook until soft. Season with light soya sauce, Knorr seasonings, sugar and pepper.
2. Cooked filling mixture in low heat for 1 hour.
3. Put a spoonful of filling mixture and garnish with condiments as desired. Wrap and eat hot.

Kong Bak Pau (扣肉包)

These Chinese-styled burgers and a local delight are my Mother-In-Law's and hubby's favourite dish which we usually get it easily frozen packed from the famous chain shop 香味 (just steamed and ready to eat). But this time I decided to give it a try myself. Frankly speaking, I have estimated all the seasonings and below is just a guideline, you can add more or less to your preference. As I am quite conscious of the fatty layers in the pork belly, so I will choose those that are more meaty. Guess it should be fine to eat these once in a while.

The important part of this dish is to cook it in low heat for at least an hour or more in order to get the fragrance from the sauce into the meat, making them soft and tender, perfect combination to go with the buns. 

Ingredients

600g pork belly or lean meat, cut into thin slices
3 tbsp dark soy sauce
1 tbsp sesame oil
1 tbsp oyster sauce
1 tbsp sugar
Dash of pepper

3 tbsp oil
3 slices ginger
7 cloves garlic
250 ml water

12 Kong Bak Pau (steamed)

Directions

1. Marinate the meat slices with dark soy sauce, sesame oil, oyster sauce, sugar and pepper for 1 hour.

2. Add oil in a pot and add the ginger and garlic. Stir-fry until fragrant. Add the marinated meat slices and the rest of the marinade. Stir to mix well. Cover the pot and allow it to cook for 5 minutes.

3. Remove the lid and stir-fry again to mix well. Add water and mix again. Cover the pot with a lid and allow it to cook under low heat for 1 hour. Serve hot with buns.