Archive | Noodles

A few things I cooked in the past months.

I am consciously trying not to write about babies and hormones. So I am going to blog about food instead.

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A while ago, I attempted to make Seremban beef noodle, one of my favourite things to eat pre-preggers.

Seremban beef noodle is quite different from KL’s. The former is lighter and has a variety of textures while the latter is richer and more punchy in flavours.

It was easier to cook than I initially thought, and the recipe I used was from this lovely blog.

# – My first Seremban beef noodle attempt.

I used Korean udon noodles, which were a tad too stodgy for my taste, so stick to chinese rice noodles!

I have since developed a disdain for innards of any kind, so I probably won’t make this dish until after the baby has arrived.

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Another thing I really loved pre-preggers was salt beef. The only place I know that serves good salt beef is Nutmeg at Bangsar Village 2.

Salt beef is just a cheap cut of beef that has been cured and then boiled, so instead of paying extra I decided that I should make them myself.

The recipe I used is from The Telegraph.

# – Cure brisket in spiced brine.

# – After 7 days…

# – Poach for 3 hours until tender.

# – Salf beef, DONE!

We ate it with potatoes and Dijon mustard. Well, must say I was a little underwhelmed despite the amount of effort put in to make the dish.

So, I think I will stick to going to Nutmeg (after baby comes cause the idea of eating salf beef right now makes me want to hurl), hehehe.

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I friggin loveeeeeeeee hummus. I could eat it everyday. It’s quite a pity that hummus is not a more common sight at supermarkets here.

Fortunately, it’s very easy to make hummus, if you cheated….

The traditional way of making hummus is complicated, you have to pre-soak and grind the chickpeas, grind sesame seeds till they become paste, boil olive oil till it’s scalding hot etc etc but the angmoh way of doing it is very easy…just blitz with a food processor. Don’t even need cooking.

The recipe I used is from BBC.

# – Stick canned chickpeas, tahini (sesame paste), crushed garlic, lemon juice, ground cumin, olive oil, salt and water into the food processor.

# – Blitz and season if needed.

# – Serve with flat bread….so healthy and easy.

Use it like a bread spread too in sandwiches..healthier than butter. Yummy!

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I had leftover pears, so I made a pear cake. I used a recipe from this blog, and it’s easily one of the easiest things I’ve ever baked.

Looks quite beautiful too I must say. The sponge was light and fluffy, the pears were soft and chewy. Yums.

# – Italian pear cake.

# – Served with vanilla ice cream.

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Lastly, I made Gordon Ramsay’s pork neck curry again. I used shoulder loin (funnily, they are also called butt) and it worked very well.

Instead of mango salsa, I made apple salsa because I forgot to buy mangoes and I had loads of apples in the fridge. They worked well…just cubed apples, halved tomato cherries, lemon juice, salt & pepper and a handful of pea sprouts.

# – Yummy yum yum….served with rice.

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That’s all, kthxbai.

Posted in: Beef, Dessert, Homemade Recipes, Noodles, Pork, Vegetarian - Continue Reading

Slightly elaborate Instagram updates with a Tomato & Ham Pasta recipe.

Do you know what this is?

# – Take a guess.

It’s a pet overall that my mom has fashioned out of a pair of old granny pants. My mom even made a hole for the tail…it is freakin’ brilliant!

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This is Charlie looking absolutely miffed because I tied his patch of hair up.

# – Dude needs a groomin’.

FTS, while writing this post I forgot he had a grooming appointment at 3pm today. Completely forgot about it T_T.

Looks like a couple more weeks before we’ve got time to make you look more presentable, boy.

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This qipao is 31 years old. My mom wore this on her wedding day and soon, I will be wearing it on mine too :)

My mom was a really tiny girl and according to her, the dress was loose on her.

I’m just glad I could fit in it now because I remember trying it when I was 15 and it wouldn’t even zip up pass my hips!!!

My mom has a good strategy, that I wear this while saying goodbye to guests on my reception cause I won’t be sitting down. Cause if I sat down, my belly layers will jut out. Well, thanks for the advice Mom!

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This is Mom being a total fan girl posing with Sam Lee, a HK actor. We were at Unity Store KL launch.

She’s currently watching a TVB show with him in it called Ghetto Justice. I think he looks a lot cuter in real life!

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Today’s dinner was pumpkin gnocchi with spinach & tomatoes in Chinoz BSC. One of my favourite foods and about the only vegetarian that rocks my socks off.

# – Top is fish & chips (ordinary) but pumpkin gnocchi below is OMGZ!

Pillowy but light gnocchi with a mild pumpkin taste with blanched spinach and tomato sauce. So simple but soooooooooo gooood!

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And now….recipe for my simple tomato & ham pasta. This is a truly simple recipe and doesn’t require many ingredients. Very tasty and quite healthy too!

# – Simple tomato & ham pasta.

The ingredients:

  • 200grams of pasta (I used tagliatelle), cooked according to instructions on packet
  • 2 tomatoes, quartered
  • 2 onions, thinly sliced
  • 3 slices of ham, julienned
  • 300ml of tomato juice
  • Salt and black pepper to taste
  • #1 – First saute the sliced onions until translucent.

    #2 – Then, throw in the ham and stir fry until slightly browned.

    #3 – Next, throw in the quartered tomatoes.

    #4 – With a potato masher, squash the tomatoes till they break down. Crying.

    #5 – Pour in the tomato juice, little by little and stir until you get the consistency of a slightly thickened sauce.

    #6 – Season with salt & pepper. Remember to taste as you go as tomato juice is quite salty on its own!

    #7 – Dump in the cooked pasta (which you of course, was already cooking while you were making the sauce) and mix to coat evenly.

    #8 – Tomato & ham pasta with a sprinkling of grated parmesan, DONE!

    Love this dish, I have made it several times actually. It’s quick & easy to make and really flavourful without having to use an entire can of plum tomatoes or herbs. You’d be surprised!

    Have a good week, peeps :)

    Posted in: Homemade Recipes, Noodles, Pasta, Random Musing, The Dress, Wedding - Continue Reading

    The international cold noodles recipe.

    I love Japanese cold noodles. I love the eating process – swirling the springy noodles in the chilled dashi dipping sauce till they’re loose, lightly coated with sauce and eventually, eating it. I love the taste – so refreshing, light and so tasty. I love the condiments – the raw quail egg, scallions, pickles, shredded seaweed sheets and wasabi.

    (I really don’t like the sesame seeds that sometimes come with it though. I love everything sesame except the seeds :P)

    On this particular warm and humid evening, my stomach decided to crave for Japanese cold noodles. I could have driven out and get my fix but I decided to make it eventhough the only Japanese ingredient I had in my pantry was a tube of instant wasabi.

    # – The international cold noodles.

    What would you do??

    Well, I decided to wing it. I figured that an International version of cold noodles would just do as well to satisfy my craving ;)

    What exactly is International cold noodles, your wonder? Lets find out…

    The ingredients:

    • 80 grams of wheat or rice vermicelli (from China)
    • 300 ml of chicken stock (from Malaysia)
    • 1 1/2 tablespoon of nampla or fish sauce (from Thailand)
    • 1 tablespoon of light soya sauce (from China)
    • 1 egg, half boiled (from Malaysia)
    • 1 tablespoon of pickled sour ginger slices (from China)
    • 1 teaspoon of Japanese horseradish paste/wasabi (from Japan)
    • 1 teaspoon of parsley flakes (from USA)

    How’s that for International????? Hehe.

    # – First, warm up the chicken stock in a pan and pour in the nampla/fish sauce.

    # – Followed by the light soya sauce. Stir to combine.

    # – Pour the stock into a bowl and keep chilled in the fridge for a minimum of 30 minutes.

    # – In the meantime, make the half boiled egg. This contraption I was using is brilliant! Simply pour boiling water into it up to the designated level and wait for it to drip off. Once water is completely drained, voila…perfect half boiled eggs!

    # – Now boil the noodles according to instructions on the packet.

    # – Drain the noodles and rinse with cold water. You can throw in some ice if you want.

    # – Set the noodles on a plate and placed the half boiled egg on it. Place some pickled ginger slices and squeeze out some wasabi on the side.

    # – Take out the chilled dipping sauce and sprinkle parsley flakes all over the sauce. Serve with the plate of noodles.

    # – The international cold noodles, DONE!

    I was truly pleased because this international cold noodle dish managed to hit all the right notes. The noodles were loose and springy. The half boiled egg was divine (you must absolutely dunk it in the dipping sauce).

    The dipping sauce was delicious thanks to the depth of the homemade chicken stock and the taste of sea from the nampla. It was really not a bad replacement for authentic dashi dipping sauce!

    All said, some Japanese salty pickles would have made the entire experience perfect, but beggars can’t be chooser. I’ll remember to stock up on Japanese pickles next time. Oh yeah, and chopsticks!!!!

    Posted in: Homemade Recipes, Noodles - Continue Reading