Cooking Tackle

I always enjoy watching Kylie while cooking, she always been so magnetize when she standing behind the kitchen bar, explaining, sharing her tips and cleverness, I just simply love her Soy sauce eggs, by Kylie Kwong: Simply Magic **today cooking! Kylie I hope you read this **wink Soy sauce eggs is our desired side dish especially when I served Chinese porridge for my husband, and my self would be enjoy of having it simple-basic-and pure just eating it as the way as it too tempting to be ignore Its magnificent delicious soy sauce eggs, they really are! First attempted, it was when we were staying in the south, I really do not wanted to be unsuccessful and disappointed, the fact, I do, it might that I am not cooking with heart and soul like one of her series which I have own the DVD yet becoming my extraordinary treasure, honestly in my taste it was awful, but me and my husband could not resist when I serve them, we were just greedily eating those eggs until terminate to the la...

Sambal ikan bilis (malaysian dried anchovies sambal) Its actually to accompany nasi lemak (malaysian coconut milk rice) Nasi Lemak is the de-facto national dish of Malaysia. Nasi Lemak is usually served in the morning as breakfast. The toppings include anchovies sambal, hard-boiled eggs, fried fish and shrimp. Other common toppings include roasted peanuts and cucumber slices. (by Rasa Malaysia) She's one of a great cook I have ever known, she share her truly authentic Malaysian cuisine and I have no doubt to her Malaysian recipes. This is the trustworthy sambal ikan bilis ( dried anchivies sambal) that I have been relay on for My homemade Malaysian Nasi lemak I followed her recipe exactly, the fact, only the steps which refer to “Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside”,  instead of frying,  I  rubbed the dried anchovies with oil all over and put them in the oven until tu...

I just filled two eye-catching glass glasses with Fresh Mint Tea from fresh mint springs, lump sugar and green tea as a base, it’s aimed of Moroccan Mint Tea Moroccan mint tea has become an almost sacred ceremony as the country national drink and according to the source that “The Moroccans enjoyed the medicinal qualities of mint and it grew in abundance in the country, so it was only fitting that they add fresh mint springs to this new tea drink to create Mint Tea” Moroccans take so much pride in their tea, they often will be in competition with even their closest friends. The tea is then served in glass glasses that resemble American shot glasses. (By Mary Caliendo as tea editor) The fact, its pretty refreshing of having fresh mint tea to comfort me of typing this post for Click event , theme July Coffee and Tea , host by Bee and Jai at Jugalbadi Though the recipe is very simple yet becoming my favourite tea in the monsoon season **now in Goa With Moroccan Mint Tea I will be one of ...

As I enlighten for my previous post **click here , that I am going to share “ Bake glass noodles spring rolls”. It non-soggy and non greasy, trust me, it crispy more than ever! And the story goes…. The oven, My oven (actually not mine, he he...) is kind of ordinary one by means it provided by the resort where we are staying at the moment, I would say in a very cute portable type. Therefore, kindly adjust the temperature of baking time on your oven suitably. The filling, I’ve made the glass noodles filling in a very simple seasoning as the spring rolls going to serve with mouth-water sweet and sour dipping sauce The wrappers, Keep a damp cloth over the wrappers to stay away from dryness. Good luck!! Glass noodles filing 1 cup shredded carrot 2 cups glass noodles after soften with water 1 tablespoons light soy sauce 2 tablespoon oyster sauce 2 tablespoons chopped scallions, Vegetable oil Heat the wok on medium high heats, add in the oil Add shredded carrot, fry about a minute Add the n...

Glass noodles spring rolls, They got you an initial impression by deep-fry, but actually they were not, I modified by baking them to sheer clear of too much oil Using spring rolls wrappers pastry, to me it’s such a noble bright idea My Glass noodles spring rolls actually inspired by Thai fried spring rolls which commonly selling by street vendors in Thailand. I would delight compliment by serving glass noodles spring rolls with sweet-hot and sour dipping sauce. Click here for the pastry wrappers and product, its quite worthy for your considerations I’ll get you the recipe after the jump... Click HERE for recipe

Gado-gado is a popular classic cooked mixed vegetables salad in Indonesian cuisine. It is widely served in the restaurant, hotels even its humble sell by street hawker in Indonesia. The peanut sauce dressing of gado-gado I consciously bring to the fore as preparing the blanched vegetables for gado-gado is deeply easy, I would say that left over vegetables in the fridge can be used either as gado-gado is a pretty flexible salad There are many varieties of gado-gado peanut sauce dressing recipes but I have to ignored making the peanuts sauce which is use of ready made peanut butter as my self really adore my mother way of making succulent, wonderfully and drooling peanut sauce for Indonesian gado-gado. Gado-gado peanut sauce dressing Igredients 75g roasted peanuts, skin removed 75g salted-roasted cashew nuts 150ml coconut milk, fresh or tin 4 cloves garlic 2 red chillies, deseed 2 kaffir lime leaves, torn ¾ cups grated coconut sugar, substitute palm sugar...

These days I am to be a self-centre of just weightless cooking since rainy season still on. It is Fried bee hoon (bihun goreng) and rice vermicelli to be main ingredients at the point of taking over our humbly dinner as my self have to finish the meat balls which had sent by friend of mine from Bali. My preferable this time just cooking simple and express but of course at still delicious apart form adding such a prawns, squids or here I used meat balls and dried shitake mushrooms as my fancy treasured. I have got few kind of fried bee hoon recipes and my pit stop for my regularly fried bee hoon is relay on this one! Back to when I ate my first fried economic bee hoon in Singapore, firstly I was drooling at the colour, it reminded me to the most gorgeous shining dark brown. Apparently without disappointment it was just plain fried bee hoon, however they were pretty tasty to my taste. An actually of economic bee hoon its really have no fancy treasured in it **don’t even ...

We had shifting to the north side of Goa, now we are staying here until end of August while waiting of ON season in Goa buzz again at the beginning of September. Our previously resident is in the south of Goa the fact is about 1 ½ hrs driving by road to the North, since we both had being our self “moving company” wink, It was pretty exhausted for us doing packing and unpacking. Now we are staying at one of the resort which where my Husband working **for free! its totally awesome, ha ha We have got T1 studio type of villa which has one bed-room, living-room, kitchen and two balconies, then again, it is quite sufficient and comfy for both of us as we have to hang about during monsoon season. Yes! I know my Blog page was quite dull and boring during our move about, I really have no chance doing blogging, I was fall of sick because of tiredness, another issue was we had to set back our internet connections which from broad-band within in the high speed to a pretty tortoise speed, ha! Now...