buttery fried rice

Ingredients:

• cooked rice for one
• a clove of garlic, chopped
• an egg, scrambled
• some celery, cut into small cubes
• some cabbage, cut.
  
• some prawns, shelled and seasoned in light soya sauce and pepper
• a sausage, cubed
• one tablespoon of oyster sauce
• some butter
  

Method:

• heat the pan with a lil bit of oil and some butter.
• fry garlic until fragrant and add in celery.
• one celery is fragrant, add it prawns, sausage, and cabbage.
• stir fry for a while until prawn is almost cooked. then, add in the rice.
• mix everything well and add in salt, pepper, and the oyster sauce.
• continue frying until ingredients are mixed evenly.

Serves 1

i am beginning to realize that my taste-bud craves for butter every weekend? and yea, vary the heat between medium and low when the prawns are put in to avoid overcooking the prawns.

mushroom porridge

Ingredients:

rice, washed and soaked
a bundle of kim jiam, washed
a dried mushroom, soaked and sliced
some chicken meat, minced with salt and pepper
some meatballs
some young ginger, sliced (optional)
salt and pepper to taste.

Method:

1. put everything together in a pot and start boiling until the porridge is done. stir constantly to avoid having burnt porridge.

it's a very simple dish. only need to constantly stir it, and keep the heat to low when it starts boiling.

yee mee v2

Ingredients:

yee mee
a few leaves of cabbage, coarsely cut
a stalk of celery, coarsely sliced
a bundle of kim jiam mushrooms
some anchovies
some prawns, shelled and seasoned in light soya sauce and pepper
some meatballs
an egg
salt and pepper to taste

Method:

1. Boil the anchovies for around 10 minutes.
2. Add in cabbage, celery, and kim jiam into the stock.
3. Add in meatballs.
4. Bring to boil. Then, add salt and pepper to taste.
5. Once the soup is done, cook the yee mee in the soup.
   
6. Lastly, add in the prawns and egg.

Serves 1

This version of yee mee is absolutely nicer and tastes better than the previous version :p the soup was nice! maybe because there was prawns and anchovies stock this time around. something tells me i always cook yee mee whenever i feel lonely... haha

yee mee

Ingredients:

yee mee
a few leaves of cabbage, coarsely cut
a dried mushroom, soaked and sliced
a stalk of celery, coarsely sliced
some chicken balls
an egg
salt and pepper to taste.

Method:

1. Boil the cabbage, mushroom, celery, and chicken balls.
2. Add salt and pepper.
3. Once cooked, add in yee mee and egg.
4. Serve hot.

Serves 1

A simple meal for a lonely night... i like the fragrant smell of yee mee. having this on a lonely night with nice, half cooked egg was more than satisfying :p but sometimes i doubt the cleanliness of the noodles. these noodles are normally sold in a clear plastic bag, tied with raphia string. yeps. it's not sealed, it's not in an airtight bag. it is sold in a typical pasar way! but fortunately, i have no issues with the cleanliness of it so far YET... i'll still enjoy having this!

spaghetti v3

Ingredients:

3 stalks of celery, finely cubed
a medium onion, finely cubed
some button mushrooms, cubed
a tomato, cubed
a chicken keel, deboned and minced
2 sausages, sliced
Prego spaghetti sauce, to taste
some milk
salt, pepper, and italian herbs to taste.

Method:

1. Stir fry the minced meat with the sausage. Remove from pan once done.
2. Stir fry the onion and celery. Once celery becomes fragrant, add in mushrooms.
3. Add in the spaghetti sauce and add water. Simmer under medium heat for around 10 minutes. Add in milk after that.
   
4. Add in the cooked minced meat and sausages. Stir evenly.
   
5. Add in tomatoes.
6. Add in salt, pepper and italian herbs.
7. Once cooked, add some corn flour to thicken the sauce.
8. Serve with any kind of pasta.

Serves 5

my friends wanted to have spaghetti, so this is what i came up for them. three of them enjoyed this, and one found it a lil bit 'fancy'. i guess when i mentioned i'm cooking chicken spaghetti, all she had in mind was minced chicken, tomato sauce, mushroom, pasta. i'm not too sure how that goes coz i've never cooked like that before. i still feel the need to have a balanced diet, hence the extra celery and onions.

oh, and the milk is optional. i put some milk coz they like milk. at least a cup a day without fail from the pantry :p

i thought it was nice. coz it tasted exactly as i expected... too bad she didn't fancy it. i'll see what i can do the next time around :)

luk dau thong shui

Ingredients:

1/3 of a salad bowl of luk dau
4 to 5 bowls of water
1/3 cup of sago, soaked for 15 minutes
some santan
some pandan leaves
sugar to taste

Method:

1. Soak the luk dau for at least 4 hours.
2. Boil the luk dau with the pandan leaves until soften.
3. Add sugar to taste.
4. Add in sago and keep on stirring. Otherwise, the sago will stick together, making it lumpy.
5. When sago becomes transparent, add in santan and bring to boil.
6. Serve hot.
7. Serves at least 8

the reason i cooked luk dau tong shui is because someone likes this alot. it's very simple to cook. and i like the smell... brings back fond memories when i was still a budak kampung!

cheng th'ng mee

:)

Ingredients:
some cabbage (the more the merrier)
half a carrot, cut into sticks
a dried mushroom, soaked and sliced
some meatballs
salt and pepper to taste
instant noodles for 2

Method:

• Cook the cabbage, carrot, and mushrooms in 2 bowls of water.
• Add in meatballs.
• When everything is done, add in salt and a lil bit of pepper.
• Lastly, add in the instant noodles.
• Serve hot

well, this is for two fellas, stuck at cyberia with nothing to eat. and coincidently i have her favourite cabbage in stock so i came up with this. it tastes nice! perfectly up to my expectation! just hint salt. i didnt put too much salt and pepper coz she doesn't like pepper; and i didnt wanna spoil that sweet taste of carrot and cabbage.

it's a plain soup which reminds me of my mom's cooking.. and i hope she liked it. it was bottoms up for me. i'm looking forward to cook more nice food coz i really like it when someone appreciates my food! :)