Two weeks ago, I share a meatball porridge recipe after trying it myself . Boy, it became an instant favorite! So the following weekend, I attempted another porridge and it too, became a new entry in my family's please-cook-again list. One may ask, why porridge every Sunday? The answer is pretty simple, I want everyone at home to enjoy a wholesome healthy dinner whilst I get my fair share no-fuss cooking, porridge fits the bill, perfectly. Since I was able to buy fresh prawns (shrimps) from the market, so it was really a no-brainer to cook porridge.
It's been more than a week now since my last post. Been extremely busy with spring cleaning. Yes, although I have tried some new recipes at home but am sharing one for now. It's a very simple toasted baguette. Sounds easy, right? But I have tried more than 5 times before making the perfect toasted baguette. Pair it with a nice warm thick mushroom soup or simply dip it with a bowl of tangy tomato soup. Or... coarsely crush them to go with your favorite salad. I guarantee it won't disappoint.
Have improvised this recipe with chopped shitake mushroom making it an even more wholesome dish. The smooth and soft steamed shitake mushroom, soaked in the garlic oil and soy sauce is really a perfect condiment to go with steamed rice or plain porridge.
2 white pomfrets size of your palm (including your fingers), cleaned
1 tablespoon old ginger, thinly sliced
1 teaspoon salt, rubbed on the clean fish
2 huge dried shitake mushroom, soaked till soft and coarsely chopped
2 big red tomatoes, cleaned and wedged
50 grams coriander leaves, coarsely chopped
2.5 litres water for steaming the fish
2 tablespoon garlic oil
3 tablespoon light soy sauce
- Boil water in a wok.
- Rub the fish with a little salt and put on a clean plate. Spread the ginger slices on the fish, and note to stuff a few slices in the “stomach” area.
- Spread the tomatoes wedges on the same plate, not on the fish. Sprinkle the chopped shitake mushroom on the fish.
- Once the water starts to bubble, steam the fish on a steaming rack in the wok over medium heat for 15 minutes.
- After 15 minutes, turn off the…
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Nasi lemak is the pride of Malaysian folks for its spiciness, versatility and ability to satisfy a hungry belly. It is a dish that can be served as breakfast, lunch, tea, dinner or even supper. And what is nasi lemak bungkus? Let's find out more.
The heat in this part of the world has been very unforgiving these days. Even with showers of rain, the temperature remains
I have been quite busy over the last few days. Surely stress of work is building up and what i really look forward to share are food we can prepare in a jiffy, tastebud-friendly and most of all, balanced diet to keep us going. Today, I'm sharing a simple pizza idea which we can prepare very easily at home and will leave your kids begging for more.
SELAMAT HARI RAYA AIDILFITRI!
I had a very exhausting day yesterday and wished to prepare a quick hearty meal to soothe my hunger pang, fulfilling the recommendations by the food pyramid. Yes, you know what I mean. Am sharing this super simple soup today so you can have your dinner ready in a matter of minutes.
Dipping sauce can greatly enhance an otherwise bland dish or add more flavour to an already delicious dish. I am sharing this special tangy sauce which goes well with any seafood. Since this dipping is sans chillies and mainly made of fruit and garlic, even children will like it.
Ikan bulus or silver whiting fish is a common fish found at the wet market. Its un-mistakenly long-ish shape and almost translucent body is easy to spot. However, it is not the cheapest fish you can find. Sometimes you may get them really really fresh, on other days, kinda fresh. So when you get them kinda fresh, we can try this idea out. On your lucky days when you get the freshest ikan bulus, leave the tumeric powder. Click on to find out the full recipe.