Stir Fried Beef Noodle

This recipe is really good! I got it from Yummly.

salt pepper 3 cups broccoli florets 8 ozs rice noodles (pad thai) 2 cups low sodium chicken broth 2 tbsps red curry paste (green)

2 tbsps fish sauce 2 tbsps vegetable oil 1 lb flank steak (cut into thin strips) 1 tbsp fresh ginger (finely chopped) 2 cloves chopped garlic

1	1. Bring a pot of salted water to a boil. Add broccoli and rice noodles; cook until just tender, about 4 minutes. Drain; rinse under cold water. In a medium bowl, whisk together broth, curry paste and fish sauce.
2	2. In a large skillet, warm oil over high heat. Season beef with salt and pepper; add to skillet in a single layer. Cook, stirring, until no longer pink, about 4 minutes. Transfer to a bowl.
3	3. Add ginger and garlic to skillet; sauté 30 seconds. Add broth mixture, beef, noodles and broccoli to skillet and sauté until sauce thickens and ingredients are heated through.

salt

pepper

3 cups broccoli florets

8 ozs rice noodles (pad thai)

2 cups low sodium chicken broth

2 tbsps red curry paste (green)

2 tbsps fish sauce

2 tbsps vegetable oil

1 lb flank steak (cut into thin strips)

1 tbsp fresh ginger (finely chopped)

2 cloves chopped garlic

1

1. Bring a pot of salted water to a boil. Add broccoli and rice noodles; cook until just tender, about 4 minutes. Drain; rinse under cold water. In a medium bowl, whisk together broth, curry paste and fish sauce.

2

2. In a large skillet, warm oil over high heat. Season beef with salt and pepper; add to skillet in a single layer. Cook, stirring, until no longer pink, about 4 minutes. Transfer to a bowl.

3

3. Add ginger and garlic to skillet; sauté 30 seconds. Add broth mixture, beef, noodles and broccoli to skillet and sauté until sauce thickens and ingredients are heated through.

Taiwanese Cusine (in Malaysia)

Fried Rice

Abalone

Stir fried tofu with celery stick

Appetier consist of egg, wakame, and pig's ear.

Sizzling pork chop!

Innard Soup

 

Jalan Alor (Malaysia)

 

Tempura Soba

Soba is a Japanese Noodle made from buckwheat flour.
It is served either chilled (Zaru-soba) or served hot. I got this recipe from foodnetwork.com.

Ingredients

• 200g soba noodles
• 1 green pepper, cut into 8
• 1 sweet potato, cut into 2cm thick slices
• 1 aubergine, cut into 2cm thick slices
• 1 courgette, cut into 2cm thick slices
• 8 shitake mushrooms
• 1 parsnip, peeled and cut into matchsticks
• 1 carrot, cut into matchsticks
• 1/2 bunch spring onions, chopped
• 8 king prawns, peeled and de-veined
• Vegetable oil for deep frying
• 100ml sesame oil

• For the broth:

• 800ml vegetable stock
• 50ml soy sauce
• 100ml mirin

• For the tempura batter:

• 300g self raising flour
• 1 egg
• 200ml ice cold water

Use imperial measurements

Method

How to make Tempura Soba

To make the batter, pour the flour in a bowl. Mix the egg in a separate bowl and add the water. Slowly pour the water/egg mixture into the flour and lightly mix. The batter should still be slightly lumpy. Season.
To make the broth, pour all the ingredients into a pan, season to taste and bring to a simmer.
Cook the noodles in boiling salted water for 3-4 minutes then drain and refresh in cold water.
Pour the vegetable and sesame oil in a pan and heat up. Test the temperature by adding a small drop of tempura batter in the oil, if it rises to the surface then the oil is ready.
Individually coat the vegetables in the batter and deep fry until crisp. Leave the prawns until last.
To serve, place some soba in the bottom of a bowl, top with the tempura, pour the broth into the bowl and finally finish with some spring onions.

Wonton and Noodles

 

Green Tea Moon Cake (with Single Yolk)

This moon cake was purchased from a bakery during our travel to Kuala Lumpur. I tried making one but it was not successful. If you want to give it a try here is the recipe and I would like to have a photo if you succeed ;-) Here is the link of the fellow blogger where I got the recipe http://nasilemaklover.blogspot.com/2011/09/green-tea-snow-skin-mooncake.html

Green tea moon-cake 绿茶冰皮月饼
(recipe source: adapted from Jane's corner)
*makes 2 moon-cakes x 3” diameter


Snow Skin
50g Koh hun (cooked glutinous rice flour) 糕粉
60g Icing sugar糖粉
16g Shortening白油
60g Cold water冷水
1tsp greentea powder绿茶


Green tea lotus paste filling
200g white lotus paste白莲蓉
melon seeds瓜子
Method-mix all together to form a soft dough, weighted 100g and shape to ball


Method
1. Sift Koh Fun,matcha powder and Icing sugar into a mixing bowl.
2. Rub shortening into the flour mixture.
3. Gradually mix in cold water and mix to form a soft dough.
4. Weight each dough 60g and shape to ball.
5. Flatten the dough ball and place a green tea lotus paste ball on top, wrap and seal the dough by slowly push the dough until totally cover the whole lotus paste ball. Slightly shape into a ball again.
6. Place mooncake inside the mould, flatten dough to conform to shape of mould.
7. Knock the mooncake mould on solid surface and slowly remove the mooncake.
8. Chill before serving