A night to remember and an excellent meal

Last Saturday evening, I went to support my son, Nicholas’ band, ROSEVELT at the Global battle of the bands competition.  He is the vocalist in the band.  

The band was formed 2 years ago.  They are currently recording their first full album and they hope to launch it by this year.  All the songs were originals composed and arranged by Nick and guitarist, Josh.  I am so glad to announce that they were selected to compete in the National finals. I wish they will be selected as the National Champion and go on to represent Malaysia to compete in the Global Championship. 

Me and Nick at GBOB 

ROSEVELT website: http://www.roseveltband.com

I would like to share with you ROSEVELT's first music video:

Title of the song: Madicine 

Vocalist : Nick Davis

While I was waiting for the opening of the event, the drummer of the band introduced me to this little brasserie called D’Empire and I had an awesome meal there. I enjoyed the meal so much that I am still thinking about it today.  They are so delicious and I will definitely return with my Quay Lo to try other dishes in their menu. The prices are fair and affordable. For the locals, if you want to check this restaurant out, it is in SOHO KL.

Left: Escargot, Center: Chocolate truffle with vanilla ice cream, Right: Garlic prawns with Angel hair

Egg Roll with many symbols for Chinese New Year

Do you know why spring rolls is one of the side dish for Chinese New Year? I just found out what its symbolic significance is. It symbolizes wealth because of it's somewhat similar appearance to a gold bar. So if you make spring rolls and put it on a bed of lettuce, you have both wealth and rising fortune because the Cantonese for lettuce, sang choi, sounds the same as "sang" for rising fortune. Wow!

So egg rolls, which uses egg for the skin, versus the bean curd skin of spring rolls, can be a nice side dish for Chinese New Year too. Why? Okay, let me see what I can make out of the recipe. The skin of eggs symbolizes fertility. The skin is yellow and that color symbolizes success and gold. There is chili inside and it is red so which is another, more generalized symbol of good fortune. Put a little sugar for rich and sweetness in life, and the addition of cornstarch makes the filling stick together for family togetherness, while the layers symbolize rising abundance. Last but not least, the sound of prawn in Cantonese is "ha" so many prawns inside becomes "hahahaha" and there will be lots of laughter too. (I made that up, haha) Chive for garnishing is perfect because it's sound in Cantonese is eternity. What do you think? Does egg roll qualify to be served as a Chinese New Year dish or not?

Ingredients:

2 eggs, lightly beaten

10 medium prawns, removed shell, deveined and minced

1 tbs chopped choy poh (preserved radish)

4 thinly diced chili or 1 thinly diced red chili 2 florets of black fungus, (soaked and thinly sliced)

¼ tsp ground white pepper

2 tsp sugar

2 tsp corn starch

4 chives for garnishing

Method:

Mix minced prawns, choy poh, pepper, sugar and corn starch. In a 6 in. pan, pour in egg enough to thinly cover the bottom of the pan and let it cook on medium heat. Remove cooked egg wrapper from pan and let it cool. Repeat till eggs are finished.

To assemble the rolls:

Place an egg wrapper onto your work surface with one corner pointing towards you. Place about 2 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the roll, then continue rolling until the top corners seal the roll Repeat with remaining egg wrappers. Heat water in the steamer to boil and steam the rolls for 20 mins. Cut and arrange on a serving plate and garnish with chives.

Sweet Sour Chicken for CNY instead of a whole chicken? - Featured at Dishfolio on 31 Jan 2011 & at Group Recipes Best of the Week

For my Chinese New Year reunion dinner, I usually have another variation of chicken dish in addition to the steam chicken which my family likes.  This is because Stitch is not crazy about the steam chicken.  The past years, I have made Lemon Chicken which is his favorite. This reunion I am including this dish in my menu for a change. How about you? How do you prepare yours?

 

This dish was featured in Asian Food Channel (Official) Facebook page

on 25th September 2012

INGREDIENTS:

1/2 lb. chicken breast (cut into bite size pieces)


1/2 green bell pepper, cut into pieces

1/2 red bell pepper, cut into pieces


2 stalks scallions, only the white part, cut into 2 inch length

1/4 fresh pineapple, cut into small pieces

1 tsp garlic, finely chopped,

1 tbs vegetable oil

MARINATE FOR THE CHICKEN:

(A)

1 teaspoon soy sauce


1/2 teaspoon corn flour


1/2 teaspoon rice wine

BATTER TO COAT THE CHICKEN:

(B)

1/2 cup water


2 oz. all-purpose flour


1 oz. corn starch


1/2 teaspoon baking soda


1/2 egg


1 teaspoon cooking oil


1 small pinch of salt

½ tsp vanilla

SWEET AND SOUR SAUCE:

(C)

1 1/2 tbs tomato ketchup


1 tsp plum sauce


1/8 tsp Chinese rice vinegar

1/2 tsp Lea & Perrins Worcestershire Sauce


1 tsp oyster sauce


1 tsp corn starch


1 tsp sugar


2 tbs water

METHOD:

Marinate chicken breast pieces with (A) for 30 minutes. Mix (B) to form a thick batter and set aside. When the chicken is well marinated, add them into the batter and have them all well coated. In a deep wok, add in oil enough for deep-frying. Once the oil is hot, deep fry the chicken breast pieces until they turn golden brown. Dish out and drain on paper towels. Heat up the wok again and add in some oil. Add chopped garlic and stir fry until fragrant, followed by the bell peppers and pineapple pieces. Stir fry until you smell the peppery aroma from the peppers before adding in the (C). As soon as the sauce thickens, add the already deep fried chicken breast pieces into the wok and stir well with the sauce. The last thing to add in is the white part of the spring onion. Mix well, and transfer to serving plate. This is delicious to serve with steamed white rice.

I give you my LOVE on Valentine’s Day! – Giveaway

Answers to my 2 questions:
A heart and 4 eggs


ANNOUNCEMENT OF WINNERS:


WINNER FOR A PAIR OF EARRINGS AND 
AN EXTRA SET OF PINK EARRINGS AND BANGLE:
Diane: http://lifeincharente.blogspot.com/


WINNERS FOR A PAIR OF EARRINGS:
Rudi: Please contact me to let me have your postal address
Daphne: http://theduckquacking.blogspot.com/
minneville: http://minneville.blogspot.com/
courtacy: http://pancakesandpostcards.com/
lequan: http://luvtoeat.wordpress.com/
Theitalianfam: http://thisitalianfamily.wordpress.com/
littlecorner: http://belachan2.blogspot.com/
cathy: http://cathy-joy.blogspot.com/
jess: http://j3sskitch3n.blogspot.com/
Becky: http://bakingandcookingataleoftwoloves.blogspot.com/
pigpigscorner: http://www.pigpigscorner.com/
elin: http://www.elinluvdelights.com/
Belinda: http://www.zomppa.com/


THANKS FOR YOUR PARTICIPATION AND CONGRATULATIONS TO THE WINNERS! 
I will contact you guys for your postal address.
*******************************************************************************

I have designed and handmade some plastic beads earrings to give away as Valentine’s gifts.  Since Valentine falls on the 14th day, I have made 14 pairs of earrings.  In order for you to qualify for an entry to get a pair of earrings, you just have to do the following before 12 mid night on 10^th February 2011.

Leave a comment on this post and tell me what do you see on my carrot cake and how many eggs are used in the recipe. 

AND

Follow me on my blog

OR

Follow me on twitter

Those who are already a follower on my blog and on twitter just have to leave a comment on this post with the answers to my questions.

I will then draw lots for the 14 winners.  Residents of the world are welcome! Winners will be announced on Valentine's day. I will contact you to get your postal addresses and I will mail the earrings to you before end February by normal post. 

Here are pictures of some earrings I made, they are inexpensive but they are gifts from my heart to you. Let's have some fun!


P.S.: I appreciate some people would rather remain anonymous when they post a comment but I am sorry I cannot accept your entry because there is no way I can contact you for the postal address. Furthermore, I would like to know who I am giving the earrings to, so I hope you understand.

Top 2 pairs of earrings have burmese jade beads and pi

Top left pair earrings have burmese jade barrel beads

Who will be the lucky winner for an extra set of lovely PINK earrings and bangle? Entries that have all both answers correct i.e. 1) what you see on my carrot cake and 2) How many eggs are used in the recipe will stand a chance to win this as well!

A quiet birthday celebration

Last Saturday evening, we had a quiet celebration for Jen, my buddy’s birthday, just the three of us. I cooked a simple dinner for her. I made pork burger ciabatta, roasted butternut squash and a mixed salad with grilled zuchinni and capsicums. I made a heart-shape pavlova topped with strawberries, blueberries, raspberries and kiwi for dessert.  

While writing this post, I recalled one of our wonderful moments spent together. It was in Singapore many years ago. About a year after Jen's hubby, Eric passed away, we took her for a holiday there. I remembered we ate caviar and drink champagne.  We had such a good time together, lots of fun, food and laughter.  While my hubby, Stitch was out for business meeting during the day, the both us went shopping in Orchard Road and spend hours in Borders browsing through books.  At that time, we do not have a "Borders" in Kuala Lumpur so it was a treat.  One evening, after we returned to the hotel from our shopping spree, Stitch surprised Jen with a lovely birthday gift, a blue sapphire set of earrings with a matching pendant. It put a big smile on her face. It is a nice feeling for us to see her smile again.

Jen and I are very close as sister in laws.  We stayed together for eight years before we moved to our own apartments which was next to each other.  After our late hubbies passed away, we became even closer since we were in the same boat.  There is nothing under the sun that the two of us cannot talk to each other. Of course, we had our differences and get annoyed with each other now and then but we will always straighten things out and move on.  I think that is what good friends do, they let us be us and still love us.

A few years ago, Jen and I joined a social dancing class together. We were partners. I learnt the men’s steps while she, the lady’s.  We chat and laugh a lot together during the classes. I guess our instructor got curious about us. One day after the class, he asked if we were sisters.  Jen cheekily answered him, “No, we are lovers!”  OMG!! You should have seen the expression on the face of our instructor.  He was dumb founded for a minute with his eyes and mouth wide open!! LOL! Then,  Jen and I broke out laughing.  Only then he realise it was a just joke and he laughed together with us. That is how crazy the two of us can be when we are together.

I did not take pictures of the meal but I took a picture of the pavlova I made for Jen in place of a birthday cake.  We love pavlova, it is a healthy dessert and I love how I can decorate it with all kinds of my favorite fruits!  The recipe was posted earlier. 

Recipe: 

http://quaypocooks.blogspot.com/2010/08/dessert-that-melts-in-your-mouth-but.html

Pictures speak a thousand words:

My Blueberry Muffins look pathetic!

Somehow, I am not able to bake very well.  You look at the pictures and tell me how pathetic my blueberry muffins look.  My hubby said they taste good and I have to say they do.  They are very fluffy too but then, they just don’t look inviting:(  Please tell me where I go wrong.

I found this recipe on the web and the person who submitted the recipe is Coleen.  This is a good recipe, it is the baker here that did a lousy job.

Ingredients:

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 tsp salt

2 tsp baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 tsp ground cinnamon

½ tsp ground nutmeg

Method:

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 tsp cinnamon and ½ tsp nutmeg.  Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

Ngoh Hiang/Lobak (five spiced pork rolls wrapped)

I knew my best friend Peng Peng when we were both in our twenties so by calculation, we have been buddies for thirty over years! Peng Peng is the most intelligent, rational, honest person I have ever known. She is a friend that you can trust to be there for you in a time of need. I feel so blessed to have her in my life.

Peng Peng and me

Peng Peng inherited this “Ngoh Hiang” (five-spice pork rolls wrapped) recipe from her mum. This morning, she took time off from her busy schedule to show me how to make this dish. As I watched her preparing it, I recalled the first time I met her mum. Although we had been friends for many years, I have only met her mum once. On that occasion she left a great impression with me because she was a very beautiful and elegant lady. She looked very distinquished with her silver hair. She appeared to me as the ideal “wife and mum”. In the old days, she would have been every man's perception of an ideal wife. For a lady like her, the Cantonese people would say she is a “Yin Chye Leong Moh” (supportive wife and a caring mum). She passed away peacefully not long after I met her and I consider myself very fortunate to have had the opportunity. I dedicate this post to her and thank her for giving me a great friend and now, a terrific recipe.

Ingredients:

(A)

70gm sliced purple onion

150gm ¼” long srtips jicama

600gm ¼” long strips pork belly

1 ½ tsp oyster sauce

1 tsp dark sauce

1 ½ tsp sugar

1 tsp sesame oil

½ tsp salt

2/3 cups green pea flour

1 egg, lightly beaten

15gm five spices powder

1 big pc of bean curd sheet cut into 8” x 5” rectangle

a dash of ground white pepper

(B)

oil deep enough to fry the rolls

Garnish:

1 tbs roasted sesame seeds

some parsley

Method:

Mix (A) thoroughly.

Place 3 tbs of mixture onto each bean curd sheet. Fold into a neat roll. Place rolls on slightly greased plates and steam for 15 mins. Leave to cool.

Deep fry steamed rolls in hot oil till crispy. Place crispy rolls on absorbent paper to remove excess oil.

Cut rolls, garnish with roasted sesame seeds and parsley and serve with sambal belacan.

This dish was featured in the Asian Food Channel (Official) Facebook page 

on 23rd October 2012

Tip: Wipe both sides of the bean curd sheet with a damp cloth to remove excess salt. The steamed rolls, when thoroughly cooled, are suitable for freezing.

I have submitted this entry to  Malaysian Monday.  Do check out 3 hungry tummies or test with a skewer for more information.

Stir fry baby bok choy with almond - an appropriate side dish for Chinese New Year

There are so many variation in cooking baby bok choy. Here is another variation. Quick, simple yet delicious and healthy. This makes a lovely vegetable dish for Chinese New Year if you are looking for one. Since almonds signify goods of life, it is an appropriate dish to include for the celebration.

Ingredients:

350 gm baby bok choy

¼ cup almond, chopped

1 tbsp vegetable oil

1 tsp chopped garlic

½ cube bullion chicken stock

¼ tsp sesame oil

¼ tsp ground white pepper

¾ cup water

Method:

Dissolve bullion chicken stock in ¾ cup warm water and set aside. Heat oil in wok and sauté garlic till fragrant. Add almond and stir fry till they a golden brown.  Add bok choy , chicken stock and stir fry till bok choy is limb .  Add sesame oil and ground white pepper and mix well.  Transfer to serving plate and serve hot. 

One who cooked it well, the other loved eating it.

Stew arrowroots with pork is a dish that we never miss on every second day of Chinese New Year. This dish brings back fond memories of two men I love dearly. One who cooked it very well the other loved to eat it.

On the left: Eric, the last picture I took of him. On the right: Our last family photo with Mike

The one who cooked it well is my late brother in law, Eric. The one who love to eat is my late hubby, Michael.  Friends used to tease him that people eat to live but he lives to eat.  I knew Eric when back in 1975 through a common friend. We used to go out in a group to parties and to see Mid-night movies.  There were eleven of us in the group, five couples and Eric. After movies we will go to our favorite fry noodles store in China town for supper before we hit the sack. We met every weekend and did that for many years. Eric and I became best of pals. I remember he told me once that I am the only true friend he has and there is no way anything would break up our friendship.  I knew my late husband, Michael through Eric. The brothers used to come by my house after they knocked off from work and we would eat and chat for hours.  They were so humorous and whenever I was with them, I laughed till my jaws hurt and all my intestines in my stomach got knotted!  Michael and I were buddies for many years before we started our love story. We got married five years after we met. Our marriage was short lived because he passed away suddenly due to a massive heart attack on a new year’s day in 1991. We hugged and kissed and wished each other a Happy New Year.  Sadly, that was the last kiss we had! Although my time with Mike was short but it was sweet and the I felt most loved and he had always put me high on the pedestal!  He had been the most wonderful, loving and caring husband.  After Mike passed away, Eric has been there for me and helped me through difficult times.

Eric spent ten years more with us and he passed away the same way as his dear brother.  He too had a heart attack two weeks after we celebrated the New Year in 2000.  A phone call came from his wife’s brother one morning while I was in Bangkok with my hubby, Stitch on a business trip. He told me Eric has left us. Stitch cancelled all his business appointments with his clients immediately and we flew home that afternoon. It was the longest flight I ever had in my life!  When I was in the plane on my way back, I had mixed feelings of anger, sadness and fear.  I was angry that both men that I love so dearly were taken away from me. I feared to go through the pain of loosing people whom I love again. Fortunately, I have Stitch who is always very supportive. He not only love me and my family, he loves all the people I love. He also continuously assured me of his love for me with his action.  He is my anchor! I prayed always that he will not be taken away from me.

When I was cooking this dish which Eric used to cook for us almost every Chinese New Year, the beautiful memories of those time the four of us, (him and his wife Jennifer, me and  Michael) spent together played back in my mind. I am sad they are not with me now but it put a smile on my face remembering the fun time we had together. Although Michael has left me for twenty one years and Eric, eleven years now, I still feel their presence!  This dish is for you both!

Stew arrowroots with pork 

Ingredients:

270 gm pork

270 gm arrowroots

2 tbsp vegetable oil

1 tsp chopped garlic

1 ½ cup water

½ tsp sugar

Ingredients for Marinate:

(A)

1 cube (nam yu) fermented beancurd, meshed

1 cube bullion chicken stock

1 tsp sugar

1 tsp corn starch

Method:

Marinate pork in (A) for 10 mins.  Heat 1 tbsp oil in wok and stir fry arrowroots till golden brown and scoop out and set aside. Add another tbsp oil in wok and sauté garlic and nam yu till fragrant. Add marinated pork and stir fry till they are whitish in color. Add arrowroots and mix well.  Add 1 cup water and bring to boil. Add ½ tsp sugar and mix well. Add balance of ½ cup water and turn heat to medium and let simmer till gravy is thicken, arrowroots are soft and pork is cooked.