Monday, June 29, 2009


Not too sure whether this is Australian....I have never heard the word Fritata before coming to Perth. Heard of omelette or egg tortilla but not Fritata. Well anyway... its some kind of omelette.

Vegetarian Fritata
  • 8 eggs
  • 10 grape tomatoes
  • a can of artichoke
  • 200ml of lite cottage cheese
  • 150 ml of sour cream
  • grated cheddar cheese
Beat the eggs lightly in a mixing bowl. Add cottage cheese and sour cream. Grease a baking dish. Arrange the tomatoes, artichoke and pour the egg mixture on to the dish. Sprinkle cheddar cheese. Baked at 180C for 30 minutes or until the mixture is cooked. Serve with salad..

Saturday, June 27, 2009

Yummy Yam Cake..

This is what Mr H Jr had in mind to cook for his assignment.... Ambitious little fella....

Tedious.... but the result is yummmmm...........

Yam cake served with Lingam chilli sauce

  • 900g yam - steam or microwave until soft and then mash
  • 250g rice flour
  • 1tbspn green pea flour
  • 3 cups of water
Mix all until smooth
  • 3 tbspn cooking oil
  • 5 cloves of garlic - chopped
  • 200g minced chicken
  • 1 tsp five spice
  • 2 tsp salt
  • 1 tsp pepper
Heat up the oil and saute the garlic until fragrant. Add minced chicken, salt, pepper, five spice
  • 3 tbspn cooking oil
  • 100 g dried prawns
Fry the dried prawns... leave it to cool
D: Garnishings
  • 100g peanuts - roasted and pounded
  • spring onion - finely cut
  • fried shallots
  • Thinly sliced chilli
Add A and B. Stir until the batter is well mixed. Pour the batter into a greased tray and steam for 40 minutes or until firm.
Remove from heat and garnish with C and D.
~nyonya Flavours

Friday, June 26, 2009

Winter Comfort Food ~ Sausage Rice

Winter is knocking at our door.... too cold to do some fancy cooking... tap water can be cold and numb the delicate fingers!!! hahaha.... as if...
Quick and easy, one pot meal....will do thank you.

  •   6 sausages - thickly sliced1 canned diced tomatoes
  • 2 teaspoon mix herbs
  • 1 onion - chopped
  • 3 cloves of garlic - chopped
  • 2 cups of long grain rice
  • about 2 to 2 1/2 cups of water or stock.
  • Salt to taste

Add 1 tablespoon of olive oil in a frying pan. Saute the onion and garlic until onion is soft. Add the mixed herbs and saute for a couple of minutes, then add the diced tomatoes and stock. Salt and pepper to taste. Finally, add the sausages and rice. Transfer into a rice cooker. Serve with steamed vegetables.


Wednesday, June 24, 2009

'1 Pot Meal' Wonder

This is my favourite 1 Pot Meal ~ Coriander Chicken and Rice . Method of cooking: either use oven or rice cooker. I prefer the later...

  • 6 chicken thighs cutlets ~skin removed
  • 1 tbspn coriander seeds - crushed
  • 2 cups of long grain rice
  • 2 medium onion - sliced
  • 4 cloves of garlic - crushed
  • 1 teaspoon of tumeric
  • 2 3/4 cups of boiling chicken stock
  • 2 tablespoon of fish sauce
  • 1 tbspn of fresh coriander - chopped
  • 8 dried chinese mushroom - soaked and thinly sliced
Spray cooking oil onto the chicken cutlets.. pan-fry the cutlets until brown both sides. Put it aside. Saute the garlic, onion and crushed coriander seeds until fragrant. Add rice, mushroom, fish sauce and chicken stock.
  1. Using rice cooker: put all the mixture into rice cooker, and arrange cutlets over the rice mixture. Cook as per cooking rice...Stir in fresh coriander.
    Alternative for the cutlets.... panfry the cutlets until golden brown and chicken is cooked. Serve the chicken on top of the coriander rice once it is cooked using the rice cooker method.

  2. Using Oven: do your cooking as per above in a casserole dish, arrange the chicken over the rice mixture. Covered and place in the oven at 200C for 45 minutes. Stir in fresh coriander

Monday, June 22, 2009

Lunch box - Pasta

It can be quite a challenge to plan for the kids' lunch box...not that they ever complain... but it's just to give them varieties...rather than bread...bread..bread!!!

This pasta salad is suitable when the weather is not so hot...otherwise they might get food poisoning..

  • 1 1/2 cup of pasta - any shapes
  • 1/2 a bag of salad mix
  • 10 grape tomatoes
  • kalamata olives
  • honey mustard dressings
  • option: thinly sliced sausages or shredded chicken
Mix it ....and packed for school or work!!

Saturday, June 20, 2009

Pecan Pie

It took me awhile to make this. The first time, I bought pecan nuts... it was all consumed by moi. Then.... I was told off by my son... who was waiting for his pecan pie (for quite awhile)...bought my second batch of pecan nuts.... and here it is... Pecan Pie!

Pate Sucree... or sweet pastry in English
  • 150g plain flour
  • 55g caster sugar
  • 60g cold butter
  • 2 egg yolks
  • 2 teaspoon iced water
Sift flour into a bowl. Make a sugar, butter and egg yolks in the centre. Mix together into breadcrumbs. Add enough water so the dough will cling together. Knead gently until smooth. Refrigerate for 30 minutes. Roll pastry in between 2 sheets of baking paper. Ease pastry into the tin. Trim the edges. Lightly prick the base and refrigerate for 30 minutes.
Cover the pastry with baking paper and fill with rice grains or beans. Bake at 180C for 10 minutes. Then remove the baking paper with beans and bake further 10 minutes or until browned.

Pecan Pie filling:
  • 1 cup corn syrup
  • 3 eggs
  • 1 cup of brown sugar
  • 2 tablespoon melted butter
  • 1 cup of pecan nuts
Mix the first 4 ingredients together then add pecan nuts. Pour the mixture into the pastry casing and bake at 160C for 50-55 minutes or until set.
Tip: do not add too much water in the pastry... the pastry will shrink during baking

Friday, June 19, 2009

Vegetarian Curry.... with a 'Twang'

Why the "Twang'??? Well, it is Aussie curry... not quite Indian and not quite 'Mat Salleh'. With cumin, coriander and diced tomatoes thrown in... it can be called 'Curry'...

  • 1 butternut pumpkin - diced 2cm
  • 1 canned chickpeas - drained
  • 2 tomatoes - diced
  • 1 carrots - sliced
  • cauliflower - cut into florets
  • 1 brown onion - chopped
  • 2 garlic - crushed
  • 1 tbspn cumin and coriander - ground
  • 1 teaspoon of chilli powder
Heat up saucepan. Add canola oil and saute onion, garlic and the spice until fragrant. Add pumpkin, cauliflower, tomatoes and carrots. cook until vegetables are tender. Add chickpeas. Season with salt. Sprinkle with sprigs of coriander.

Wednesday, June 17, 2009

Nabeyaki Udon

I Nabeyaki Udon... had my first 'bite' in the Japanese Restaurant on the ground floor of Faber Tower about 15 years ago...thought that I'll never get to taste this 'refreshing soup' ever in Perth... Lucky me! I found the bonito (Japanese fish stock) ..the very essential magical powder to a good Nabeyaki Udon....
  • Udon noodles - cooked as per instruction
  • 1 leek - thinly sliced
  • 2 chicken breast - sliced
  • 5 shitake or chinese mushroom - soaked and thinly sliced
  • 1 carrot - thinly sliced
  • bonito powder
Mix the bonito with the required amount of water. Boil. Add chicken, mushroom and carrots. Once boil...let it simmer until carrot is tender. Add leek and turn off the heat. Season with light soya or salt.

Tuesday, June 16, 2009

pate sucree or sweet pastry

Pate Sucree... or sweet pastry in English

150g plain flour
55g caster sugar
60g cold butter
2 egg yolks
2 teaspoon iced water

Sift flour into a bowl. Make a sugar, butter and egg yolks in the centre. Mix together into breadcrumbs. Add enough water so the dough will cling together. Knead gently until smooth. Refrigerate for 30 minutes. Roll pastry in between 2 sheets of baking paper. Ease pastry into the tin. Trim the edges. Lightly prick the base and refrigerate for 30 minutes.

Cover the pastry with baking paper and fill with rice grains or beans. Bake at 180C for 10 minutes. Then remove the baking paper with beans and bake further 10 minutes or until browned.

Monday, June 15, 2009

'Tooting' Enchiladas

Nice alternative to the usual Enchiladas....Vegetarian!!

Watch out for those hungry kids who will ransack your larder later at night... Not a very satisfying meal for growing up teens!!! All vegetables and no meat and not to mention beans.....Oh no!!! the BEANS.... you know what they say about beans...

the more you eat.....the more you toot
the more you toot....the better you'll feel!!!'

Corn and Bean Enchiladas

  • 1 canned red kidney beans
  • 1 canned corn kernels
  • 1 red capsicum - cut into sticks
  • 1 zuchini - shredded
  • 1 carrots - cut into 2cm sticks
  • 1 large tomatoes - diced
  • 8 -10 tortilla - according the size of the baking dish
  • 1/2 cup tasty cheese
  • 1 brown onion - chopped
  • 2 garlic - crushed
  • 1 jar of taco sauce
Use about 1 tablespoon of olive oil, and saute the onion and garlic until soft. Add carrots capsicum, red kidney, corn and tomatoes. Cook for about 2 minutes then add the grated zuchini. Season with salt and pepper. Add 3 tablespoon of taco sauce in the vegetable mix. remove from heat.
Heat up the tortilla as per packet instruction. Spoon about 1/4 cup of vegetable mix onto the tortilla. Roll and place in baking dish, seam downwards. Spread the taco sauce, and sprinkle with tasty chees. Bake for about 15 miutes at 180C or until the cheese melted and turn slightly brown.

Saturday, June 13, 2009

bengka ubi kayu

We (Northerner)... called it bengkang while the Southerner called it bingka..
There are 2 types of tapioca, white flesh and yellow flesh.
The white flesh is softer... often used for fritters, or boil until tender and eat it with grated fresh coconut mix with sugar or with palm sugar syrup and coconut milk.

The yellow flesh tapioca is a little bit bitter to taste and harder... but it make excellent bengkang or bingka. The bengkang will have a rough texture and slight 'bitter' taste.

As I can only find frozen white flesh tapioca here... that'll do... white flesh tapioca does not give that 'rough' texture ....
  • 650g frozen tapioca - grated
  • 200 ml thick coconut milk
  • 1/4 teaspoon salt
  • 6 tablespoon sugar or more if desire
  • 1 egg
  • 1 tbspn tapioca flour
  • 1 tbspn butter
Grease a 20cm x20cm baking tray with butter.Mix all the ingredients in a mixing bowl and blend together with a hand whisk or blender. Pour into the tray.
Bake at 180C for 40 minutes. Turn up the grill and grill the kuih for 5 to 10 minutes or until the top is brown or aromatic. Leave it to cool before cutting.
~nyonya flavours

Friday, June 12, 2009

Mom's Sambal Tumis

Nothing beats mom's cooking.... I am no where near in making this sambal tumis like my mom's sambal tumis... We usually make this in huge quantity.... and freeze some... don't have to cook to often... otherwise the neighbours will come knocking on our door .... the chillies and belacan smell!!

  • 20 dried chillies - soaked overnight
  • belacan
  • 2 onion
  • tamarind paste - agak2
  • salt
  • sugar
In a blender... blend chillies, onion into a fine paste. Heat up the wok on high heat. Add 1/2 cup of oil. Add the blended ingredient, belacan and the tamarind paste into the wok. Once the chilli mixture starts to splatter, lower down the heat... into a simmer. Keep stirring as it will easily 'burnt' at the bottom. Add sugar and salt to your liking. It is ready when its thick and glistening with chilli oil...
Tip: Use oil as a medium to blend the chilli and onion... . It takes longer to cook if water is used.

Wednesday, June 10, 2009

French Onion Lamb with Couscous

Couscous is something I had never heard or tried before in KL until Sylvia introduced it to us with her delicious couscous salad. The taste of couscous is quite different...bland... it is made from semolina just like pasta.
French Onion Lamb casserole Served with Couscous
  • 8 pieces of lamb cutlet
  • 1 packet of french onion soup
  • 1 1/2 cup boiling water
  • 1 leek - thinly sliced
  • 2 cloves of garlic - crushed
  • 1 tbspn parsley - chopped
  • 250g couscous to 450ml of liquid... chicken stock or water.
  • 1 tbspn butter
Spray a casserole dish with cooking oil. Browned the lamb on both side to seal the juice. Dish it out onto a plate. Saute the garlic and leek for a few minutes... Transfer the lamb back into the casserole dish on top of the sauteed leek and garlic. Mix the french onion soup with 1 1/2 cup of boiling water and pour over the lamb. Bake, covered for 40 minutes at 180C. Uncover and bake for another 30 minutes until the lamb is tender and the sauce thickened. Sprinkle with chopped parsley just before serving.
For Couscous: Bring to boil 450ml of liquid. Add the couscous, and leave the heat on for 1 minutes. Turn off the heat. Cover. Let it rest for 5 minutes. Add butter and use fork to fluff it up.

Monday, June 8, 2009

School's Assignment!! ~Kuih Ee

Mr H Jr had to write and prepare something about a 'festival food' as part of his school project. He was pretty ambitious and wanted to cook Yam Cake... but then with limited time to prepare the food in his cooking class... he then decided to cook kuih Ee which is simple and nice...

1st attempt at home
For the glutinous ball
  • 200g glutinous rice flour
  • 200ml water
  • red colouring
Mix all together in a mixing bowl. Divide into two and mix the red colouring into one portion. Shape dough into balls as big as marble. Bring water to boil in a saucepan, gently put in the white balls first. When the balls float up, remove and place them in the syrup. Repeat with red balls...
For the syrup (boil all the ingredients)
  • 200g sugar
  • 2 cups of water
  • 2 pandan leaves

Saturday, June 6, 2009

Noodle and Prawn Stir Fry.

Love this stir-fry... quick and easy...

Noodle and Prawn Stir-Fry
  • packet of Hokkien Noodle - cook as per packet instruction
  • 500g of fresh prawns - clean and leave tail intact
  • 2 cm ginger - grated
  • 2 cloves of garlic - finely chopped
  • 1 cup of beanshoots
  • 1 cup of finely shredded cabbage
  • 2 tbspn sweet chilli sauce
  • 1/4 cup oyster sauce
  • 2 tbspn light soy sauce
  • a bunch of fresh coriander
Use 2 tbspn of vegetable oil, swirl around the wok. Add prawns and cook for a few minutes until it turned pinkish, dish out and put it aside. Saute garlic and ginger. Add cabbage and cook for a few minute until cabbage is cooked. Add the sauces, noodles and beanshoots. Lastly add chopped coriander. Salt to taste.

Thursday, June 4, 2009

Chicken strips with sweetchilli yoghurt sauce...

Miss E's choice of her birthday treat....

  • 1 kg of chicken tenderloins
  • 2 tablespoon of parmesan cheese
  • 1 cup stale breadcrumbs
  • 1/3 cup polenta
  • 1/4 cup chopped parsley leaves
  • 1 teaspoon salt
  • 2/3 cup of plain yoghurt
Mix the breadcrumbs, polenta, parmesan, chopped parsley and salt in a mixing bowl. Mix well. Dip chicken tenderloins in the yoghurt and shake the excess yoghurt. Then dip the chicken coated with yoghurt into the breadcrumbs mix. Line 2 baking trays with baking paper. Place the chicken on the trays and give a spray with spray oil. Baked at 200C for 15 minutes or until golden brown.
For sauce:
  • 1/2 cup plain yoghurt
  • 4 tablespoon sweet chilli sauce
  • 1 garlic cloves - crushed
  • 1 tablespoon chopped fresh coriander
Mix all the above ingredients in a bowl.

Tuesday, June 2, 2009

Chicken Sweetcorn Soup

I have never tasted Chicken Sweetcorn Soup before until I met Mr H... two decades ago. And he first had his first taste of this soup when he was in Australia ( hmm... nearly 30 years ago). I guess an ABC (Australian Born Chinese) must have created this soup!!

  • 1 canned cream corn
  • 1 chicken breast - cut into thin strips
  • white pepper
  • salt
  • 2 eggs - lightly beaten
  • 4-6 cups of water
Boil water in the medium size saucepan. Add in chicken strips. Leave it to boil. Then add the canned cream corn. Season with salt and pepper. With a steady hand, pour the lightly beaten eggs... slowly into the pot with your other hand keep stirring the soup.