Telur Masak Kicap (Fried Egg in Sweet Soy Sauce)

This is the easiest dish to make... If you do not mind the soy sauce, try it.. hehe.. A lot of Singaporean and Malaysian loves to use Habhal Kicap Manis (Sweet Soy Sauce), I think  this is the best brand for Kicap Manis. I brought one bottle Habhal Kicap Manis to US but unfortunately, even after I wrapped the bottle with bubble wrap and lotsa newspapers, it got broken in my bag that I checked in. Unable to save any drops and all my things soaked with soy sauce!! :(

If you do not have the sweet soy sauce then mix light soy sauce and dark sauce and some sugar, I used more light and less dark one. No need salt at all..

Ingredients:
4 eggs,
1 small onion - slice
1 garlic - slice
1 green chilli - thinly slice
light soy sauce
dark soy sauce
sugar
sambal

1. Fry the eggs. Set aside.
2. Mix together the abt 1 tsp sambal, light soy sauce and dark sauce together in a small bowl.
3. Heat a little oil (I used the oil from frying the eggs). Add in garlic. Fry till fragrant.
4. Add the onion and green chilli. Fry till slightly soft.
5. Pour in the soy sauce mixture and 1 tsp sugar and stir for a while and remove from heat.
6. Pour the sauce onto the eggs.
7. Sprinkle some chopped spring onions and ready to serve. 

Here is hubby's plate. He put the food on his plate nicely and told me to take a picture of his plate.. :)

Besides the fried egg in sweet sauce, I also made my teriyaki ginger chicken.

 

Just a side track a bit... A picture of family and friends from Singapore that I miss so much..

I am gonna add more pictures on this wall...  hehe..

Tuna Mornay

I was feeling like having some French food last night. So I browsed through my recipes books and found Tuna Mornay!! Looks easy and it was easy. We had Tuna Mornay with slices of bread but about 1 hr later, both of us were hungry again.. haha.. Instead of me messing the kitchen  again, we drove to Sonic for some junior burgers and fries.. Lol!!!

What is Mornay?? Mornay sauce is a classic French sauce, a cheese and milk sauce made combining a roux with milk and adding Parmesan or Gruyere cheese. When making Mornay sauce, it is best to use hard or semi-hard cheeses. You can get away with some jack cheeses or hard goat cheeses. Bad choices of cheeses would be brie, blue cheese, cream cheese and fresh mozzarella . French tend to avoid any but white  cheeses when making Mornay sauce. I used shredded mozzarella, still looks creamy consistency but of course not the authentically French.☻ Mornay sauce is often served with vegetables, seafood or poultry dishes. It can be mixed in with pasta to make variant macaroni or alfredo or even lasagna. 

Tuna Mornay 

recipe from Step-by-Step Comfort Food

Serves 4 

Ingredients

60g (2-/14 oz) butter

2 tbsp all-purpose flour

500ml (2 cups) milk

1/2 tsp dry mustard

90g (3/4 cup) grated cheese (I used shredded mozzarella cheese and Parmesan flakes)

600g (1 lb 5 oz) tin tuna in brine, drained

2 tbsp chopped parsley

2 hard boiled egg, chopped

25g (1/3 cup) breadcrumbs (I used the Kikkoman Panco Japanese style breadcrumbs)

paprika, to season

1. Preheat the oven to 350F (180C / Gas 4). Melt the butter in a pan, then add the flour and stir over low heat for 1 minute. Remove the pan from the heat and add the milk gradually, stirring until smooth between each addition.
2. Return the pan to the heat and stir constantly until the sauce boils and thickens. Reduce the heat and simmer for 2 minutes. Remove from the heat, whisk in the mustard and 60g (1/2 cup) cheese until smooth.
3. Flake the tuna with a fork, and mix into the sauce. Add the parsley and egg and season with salt and pepper. Spoon the mixture into 4 (250ml) (1 cup) ramekins (If you do not have these ramekins, you can use any other oven proof dish, like in the picture). Mix together the breadcrumbs and remaining cheese and sprinkle over the mornay. Dust with paprika. Bake for 15-20 minute, or until the topping is golden brown.

Notes:
Becareful when handling the ramekins when removing from the oven, they are very hot.

Kuih Bakar (Pandan Sesame Cake)

Kuih Bakar is a soft sweet pandan flavored kuih with sesame seed on top. Yes, they are one of my favorite kuih but I never thought of making them (in Singapore) because they can be easily found at most of the Malay stalls. Since I am very far away from the Malay stalls, to eat them, I have to make them myself.

Making kuih bakar was not that hard, as I thought it would be. It was easy and fast. I do not know how to get my kuih bakar to be darker green. Since the pandan leaf did not leave dark green color to my batter, I added the green food color and pandan flavoring essence. I do not like the pandan flavoring essence because it has no pandan taste or smell, more like peanutty smell. I don't use the pandan flavoring essence often but I do not want to throw it away either., so once a while, I just use it....  How do you make pandan paste?  Put the pandan leaves and blend it into a paste???? Can anyone help me?

My kuih bakar do not look as great as the ones I saw Za's blog, Stay At Home Mom and other blogs and also at the Malay stalls. :( I decided to use Za's recipe instead the one from my recipe book. Despite the pale green color, my kuih were not too bad actually. They were sweet and soft. I just have to practice more to perfect it.

Left pic- before putting it in to the oven
Right pic - after removing it from the oven

Recipe from Za, Stay At Home Mom

(Quantity: 30 pieces kuih from this recipe)

Ingredients:

1 cup sugar
2 cups all purpose flour + 1/2 tsp salt (mix)
2-1/4 cups of coconut milk
4 large eggs
2 tbsp of melted butter
1 tsp of pandan paste + 1 cup water (mix) (I used one pandan leaf and mix into the batter and add a few drops of the green food color and pandan flavoring essence)
sesame seeds - as much as you want

Pre-heat oven to 325F. and greased the muffin pan (I used the spray canola oil).
Beat the eggs, then add milk, butter and pandan paste mixture. Stir until well combined.
Pour into the flour + sugar mixture and use a whisk to mix the ingredients till smooth. (I used a sieve to filter the batter into the muffin pan)
Pour the mixture to fill 3/4 of the muffin pan. Sprinkle with sesame seeds.
Bake for 30 minutes or until the edges are golden brown and a skewer comes out clean.

Fried Bee Hoon

I miss eating mee or bee hoon goreng mama. They are simply Fried Noodles. The word mama refers to Indian  man. So whenever, we say mee goreng  mama, it refers to the Indian Fried Noodles. I have eaten the worst mee goreng mama and the best mee goreng mama. I like the mee goreng mama at Beach Road. For $2.50 or $3.00 (cant remember the cost) per plate, you get  your noodles with ground mutton, diced potatoes, vegetables and maybe some diced tofu in your noodles. At some other places, you just get noodles with vegetables. Yucks!

 

My mom always have a tub of blended onions, garlic and chillies in the refrigerator. They come in handy when she  wants to cook fried rice or noodles and some other dishes. Here, in TN, I do the same thing too.  I made a  tub of onion, garlic and ginger and another tub of onion, garlic and chilli. I saw a chilli paste with soy bean oil at Wang's Asian store in Nashville and got 1 bottle to see if its any good. Oh my.. they are simply delicious. Its mild hot but to me, its not even hot at all. I love the taste with the crunchy shrimp and fish in the paste. The chilli paste has been cooked and you can use it as a sandwich spread. I am getting more bottles when I go to Wang's again. :)

Recently, I found a website "Welcome To Rozzan's Shared Recipes" that have a recipe to make the mama's sambal. I am sure to make the sambal so I can have my very own mee goreng mama.. hehe.. :)

My style Fried Bee Hoon

Serves 2

Ingredients

215g Bee Hoon (Soak the dry bee hoon in hot water first to soften.)

1 tbsp of my blended onions,garlic and ginger (U can use 1 small onion, diced for this recipe)

1 green chilli - thinly sliced

Cabbage - shredded (about a handful)

1 potatoes - diced and boiled

1 tomato - diced

3/4 cup ground cooked beef

1 egg

Salt to taste

2 tbsp of vegetable oil

I mixed these together for my sambal 

2 tbsp chilli paste

1 tbsp light soy sauce

1 tbsp dark soy sauce

1 tsp vinegar

1 tbsp tomato ketchup

1. Heat pan, add oil and fry onion for a few minutes, then the green chilli and cabbage. 
2. Add sambal, tomato, ground beef, potato and salt. Then add the noodles. Stir until all well combined. 
3. Make a hole in the center and break the egg. Let the egg half cook before mix together with the noodles. 
4. Once all well mixed, turn off heat. 
5. Serve with fried egg, slices of cucumber and chilli/tomato sauce.

Notes:

• It is much easier to use a wok than large pan. (it is little messy using a large pan coz I do not have a wok here)
• Cook the egg first in a smaller pan, scramble, half cook and let it aside before adding to the noodles.
• If want your fried noodles to be slightly wet, pour some water (1/2 cup) to the noodles before turning off the heat.

S&SB: White Chocolate and Orange Cookies

Sweet and Simple Bakes has chosen white chocolate & orange cookies. The light, orangey and chocolate flavor is so delicious. I cannot help eating them the minute I cooled the cookies of the cooling rack! Thumbs up for the cookies... I am sure to make them again...

White Chocolate & Orange Cookies

Makes 2 dozen

Ingredients

115g unsalted butter, softened

200g caster sugar (superfine)

1 egg

Grated zest of 1 orange (2 to 3 tsp)

1 tsp vanilla extract

200g plain flour

½ tsp bicarbonate of soda

¼ baking powder

¼ tsp salt

225g white chocolate chips (milk or dark chocolate)

Preheat the oven to 190oC/170oC fan oven/375oF/Gas mark 5.

Beat the butter and sugar. Add the egg, orange zest and vanilla extract.Sift together the dry ingredients.

Stir the dry ingredients and chocolate chips into the butter mixture and combine.

Roll into balls. Use your fingers to flatten onto a non-stick baking sheet 5cm/2in apart. Bake for 8-10 minutes. Cool for five minutes and transfer to a cooling rack.

When cool, store in an airtight container for up to four to five days.