There is still much to do as wordpress is a different fish altogether. I'm still trying to get my fellow blogger's links up there. Friends, do remember to link up or bookmark to my new site, ya? I will be updating over there from now on.

As for current wordpress users, give me some tips and comments on the site and how I can improve it. I need to put up links to my fellow foodies ;) as well as recent posts.

Sorry I have not shared any recipes recently. I am cooking something up but it's not ready yet. The recipe is rather complex and it is the first time I am doing it. I'm currently marinating the food and have to consider what kind of seasoning would be appropriate so that it will turn out well. If it doesn't turn out well, I will not reveal it.

You and I will know in due course.

Marmite Chicken is probably more famous than Bovril Chicken. But since I only have Bovril at home, Bovril Chicken it shall be then. It is also my very first try and I am quite pleased with how it turned out.


There are two steps in this recipe. The first step is to fry the chicken and the second is to cook the bovril sauce before coating the chicken with it prior to serving. You will need to have fast hands with cooking the sauce because the sauce can dry out pretty fast. However, if you add too much water (to prevent drying out), it would be too runny and not as nice. Anyway, don't let that fear you into trying this dish. It's actually an experiment on my part and it works!

This is my recipe for Bovril Chicken


Ingredients

• 6 chicken supremes (the tender piece of the chicken breast, cut into cubes)
• 1 large onion (quartered)
• 5 cloves garlic (chopped finely)
• about 30 to 50 ml warm water
  
• Oil for deep frying

Marinade for chicken

• 2 teaspoons light soya sauce
• 1 1/2 teaspoons chinese cooking wine
• a couple of dashes of white pepper powder
• 1/2 teaspoon of worcestershire sauce
• 1/2 teaspoon of oyster sauce
• 1 teaspoon corn flour

Seasoning

• 2 heaped teaspoons of bovril
• salt to taste
• 1 teaspoon sugar or to taste

Method

Marinade chicken for 30 minutes or longer and deep fry till golden brown. Set aside.

Leave approximately 2 tablespoons of cooking oil in wok and saute garlic and onions till fragrant. Add seasoning and water and bring to boil. Return fried chicken pieces to wok and stir well to coat the sauce over the chicken.

Remove and serve hot with rice.


Technorati Tags : Recipe , Chicken , Bovril , Marmite , Chinese Food

Care for squids? Squids, also known as sotong in Malay (and Hokkien), is great when cooked in sambal. It cooks pretty fast and usually, it is best not too cook it for too long or it might become chewy. To prepare it for cooking, push the "head" apart and reach into the "body / cavity" for a plastic-like strip. Remove that and wash the sotong clean.


I had been wanting to get rid of the leftover Sarawak Laksa paste which was lying in the fridge and last Saturday's trip to the wet market gave me an opportunity when the fishmonger had some really fresh sotongs on sale. So, I bought 300 grammes worth of sotong and was drooling in anticipation of what I was going to cook that night. I also bought some lime to give this dish a slight tangy and refreshing taste to it. Otherwise, it would be too much of a plain sambal taste.

This is my recipe for Stir-Fried Sotong with Sarawak Laksa Paste


Ingredients

• 300 grammes squid / sotong (washed and cleaned and cut across into 2 cm tubes)
• 1 1/2 tablespoons sarawak laksa paste
• 6 lime (squeezed for the juice)
• 3 to 5 pieces kaffir lime leaves
  
• 2 medium sized onions (chopped roughly)
• 1 tablespoon cooking oil (preferably palm oil)
• 30 to 50 ml warm water

Seasoning

• 2 teaspoon sugar
• Salt to taste

Method

Heat oil in wok and saute onions till fragrant. Add sarawak laksa paste and stir well for 30 seconds. Add sotong, lime juice, kaffir lime leaves, water and seasoning whilst stirring. Sotong is cooked when it curls up.

Serve with plain white rice or coconut rice.


Technorati Tags : Recipe , Sotong , Squid , Sarawak Laksa , Seafood

This must be one of the discoveries from Sitiawan. I was there for a trip recently and chanced upon these instant noodles being sold at a famous Kong Pia shop. Read about my review on the kong pia. Anyway, I've always known that the Foochows have great tasting noodles called "Kan Pua". And I believe these are the dried and instant type.


Having brought it home, I went to the wet market the next day, bought some char siew (with sauce), cucumbers and carrots and had a lip-smacking lunch ala PabloPabla. Almost like cold soba styled, it's simple, light, healthy and definitely, delicious! These noodles are different because of the texture and it does not break easily. It also does not clump up. Try it if you can get your hands on these noodles. Otherwise, just try it with any other types of instant noodles though I can't guarantee it will be as nice.

Fry shallots in oil till golden brown. Remove fried shallots. Save up 2 tablespoons of shallot oil.

Boil instant noodles till al-dente. Remove, run through cold tap water and return to boiling water to heat it just a little. Drain and let the noodles cool down.

In a large mixing bowl, mix noodles with seasoning and shallot oil till even.

Place an amount of noodles on serving plate, garnish with generous amounts of cucumber, carrots and char siew. Mix well before eating. Gives about 4 servings.


Technorati Tags : Recipe , Noodle , Pork , Chinese Food , Char Siew

Spinach is a fast-cooking vegetable and packed with nutrients. That's why Popeye loves 'em. It can be stir-fried and it can be cooked in soup. Recently, my dear wife told me that she wanted to try cooking spinach soup with hawthorn berries (a.k.a. kei chee).

Imagine all the goodness from the spinach doubled up with the circulatory benefits of hawthorn berries (get the good quality berries which are slightly plummer and sweeter in taste). It is definitely a power-packed soup. Oh yes, the stock is made from ikan bilis soup. So, there you go. My daughter of 3 1/2 years old loved it. I think you will too!

Boil ikan bilis in water for 30 minutes to make stock. Remove ikan bilis when done. Meanwhile, marinade minced meat.

Bring stock to boil again after removing ikan bilis. Scoop minced meat into meat balls using a teaspoon and add into the stock. Cook till all meat balls float to surface. Add spinach and hawthorn berries and bring back soup to boil. Add seasoning to taste and serve immediately.


Technorati Tags : Recipe , Spinach , Pork , Chinese Food , Soup