My Home Recipe

Read from Jenny’s blog regarding the cute fried rice post.. I was thinking tat how to make tat lah?? too hard and have to use many time to complete 1 meal i think…:lol:..I only how to cook random and no name fried rice..
I wonder the maker is a chief or an artist? really can cook such thing meh? hehe..but i think can lah..just have to put more tension on it..wat ingredients to use..how to decorate..how to cut into shape..& etcs..

Too bad I wasn’t a patient person..no heart to decorate such a beautiful meal..:lol:

Love to use this ingredients for stir-fry with meat..

Ingredients :

Mackerel
Meat
Corn Powder
Oyster Sauce
Soy Sauce
Spring Onion
Sweet Turnips
Chinese Chives
Cabbage
Homemade Dumpling Skin

1st ~ Mixed meat with fish..and marinated with corn powder, oyster sauce & soy sauce.

2nd ~ Spring onion, sweet turnips, chinese chives & cabbage chop well

3rd ~ mixing all with meat

4th ~ flat the dumpling skin and cut into the shape u wan…I’m just simply cut..very ugly shape I have..:oops:

5th ~ fill the meat in medium of the dumpling skin & rap it nicely..

6th ~ see..I make some ‘pillow’ style dumpling…:lol:

7th ~ and…others very ugly dumpling…:lol:

8th ~ boil the water and cook dumpling for 5-8 mins ..until it cooked..

Add in ikan bilis soup once it cooked..of coz u can add fried onion oil and consuming together with vegetables..

This homemade dumpling very different with the wantan skin we brought outside..coz it more chewy…I love it…u can just imagine the taste is pan mee noodle wrapping meat..hehe…yummy..

Spend RM50++ each person for high tea buffet at Putrajaya JW Marriot Hotel. I wonder is worth to eat or not..:lol:

But we do have a very nice enviroment to have our high tea..coz not many person oso…food are quite ok..very relaxing…

This is I love the most…Fried vegetables..

and lamp chop with mint.. very nice tasty..

a bowl of plain poridge..this is for Kiki..

Dessert ..SQ love those strawberry…Since she still under age…soo..free of charge..

Final…completed our high tea with a bowl of ice cream…

of coz there still some others food tat I didn’t take photo..50 still ok lah….acceptable lor..coz dinner oso no need to eat liao…from 3pm sit until 6pm…haha..

Ingredients :

Flour
Eggs
Butter
Sugar
Lemon Juice
Lemon Skin
A bit salt

Sorry, I didn’t take teh actual measurement…:mrgreen:

1st ~ Add a little bit salt into flour & filter it

2nd ~ Softening the butter

3rd ~ add in sugar slowly..

4th ~ Mixing it until change a little bit to light yellow color..

5th ~ Add in Lemon skin & juice..just estimate..if u like sour then add more..since I add quite alots of sugar..I doesn’t worry it too sour..I add whole lemon juice..

6th ~ add in egg abit by abit .. have to make sure the egg r totally mixed with butter & sugar..

7th ~ Then is flour turn.. Add 1/3 1st until its mixed then another 1/3 ..til finish..

8th ~ Almost done….

FORGOT TO TAKE PICTURE FOR THIS STEP!!!
9th ~ get a teaspoon/tablespoon of paste ..just put on the hot pan..
Remember to lap some butter or oil on the pan 1st…
10th ~ bake in 200c about 20 - 25 mins until it turns alittle brown..

Here is it..u will have a sour & sweet lemon biscuit…I like it..actually kids will like this too..Its very easy to digest..but I think kids will prefer less lemon taste..:lol:

Ingredients :

Eggs
Chinese Chives
Pohpian Skin
Pepper
Soy Sauce

1st ~ I like to add in pepper & soy sauce before stir-fried the egg..Its more tasty..

2nd ~ mix with chinese chives which cut into 1/2 - 1cm length..

3rd ~ Stir-fried until it cook…

4th ~ alittle bit like slumber egg..

5th ~ then just fill into pohpian skin…& roll it..get ready to deep-fry.

6th ~ Since I found this pack of Mozzarella cheese in freezer..so I use this wan too..:lol: ..to see is there any different of the taste or not…

add in cheese…

7th ~ Deep-fried pohpian til golden colour..

ok..tat is…very crispy and yummy appetizers…u can’t stop to take another 1 after another…

I finished about 10 by myself…:lol:..eating while watching Astro…wow..so nice…

Ingredients :
Black Butter/Pomfret Fish
Spring Onion
Tomato
Garlic
Tomato Sauce
Sugar
Corn Powder

1st ~ deep fry fish..remember to heat ur oil 1st..
otherwise u will get a fried fish without skin and very ugly somemore..

Done! ready to use..

2nd ~ Cut spring onion into 2 Inch & tomato cut into 6 pcs each..

3rd ~ Premix the sweet & sour sauce - Taste it b4 cook
tomato, water, corn powder, alittle bit sugar (Sometimes I add sos chillies too)

4th ~ stir-fry galice & Spring Onion ‘head?’

5th ~ then add in raw tomato

6th ~ add in mixed sauce

7th ~ it’s done when become thick..

Usually I cook this with Not-so-fresh-fish only…:lol:…with fresh fish I still prefer steam & enjoy the original taste..

Of coz sometimes will special cook for kids, SQ & my nephew like sweet dish…

I have my late lunch with friends at Secret Recipe Jusco, Taman Equire Park…I not very satisfy with the food they serves..aiyah…taste very nice as I having at others sercret recipe..

I have a grape sparkling juice..wayseh..really sparkling wan ..more powerful then coke..hehe

This is special chicken chop with cheese..taste ok lah…but not very cheezy lor..I love cheese..this jut can’t fulfill my greedy..

and tihs is Lamp chop! very big portion..but taste so so only…the meat r too soft..but the mashed potato is nice…

hmmm…cake still the best in secret recipe..hehe…especially this slice of white chocolate cake…full of chocalate..yummy!

Ingredients :

Flour
Cold Water
Egg (Optional)
A little bit Oil (Optional)

1st ~ Dig a hole in the flour..more easy to cover the egg / water / oil..
Don’t pour too many of water 1st..Its can add later..

starting to mixing all ingredients..

Add more water if the dough too dry..

continue to kneading the dough..

Until its doesn’t sticky..

Portion the dough into the amounts you will need to make noodle & flattening it..

there u can use it to make Hakka Pan Mian or use it as a wantan skin & etc…

This is call Choi Po (菜蒲） in Chinese, is a salted and preserved daikon-type turnip or radish and may be whole (flattened, elongated pieces about four to five inches long and one and a half inches wide) or shredded in fine strips.

There are two varieties; one is highly salty, the other less salty and slightly sweetened. Look for the words “sweet” or “sweetened” somewhere on the package to make sure you are getting the right one. Choi Po keeps well without refrigeration.

I’m using the slightly sweetened & fine strips in Salted & Dried Radish With Meat Recipe.