Vegetarian stir fry

1 packet of fried tofu squares, cut into small pieces lenghtwise
3 tubes of Japanese tofu, fried in a little oil till all sides are brown
8-10 pieces of dried mushrooms, soaked in water and cut into small pieces
1 packet of fried fucuk , cut into small pieces
1 packet of Japanase mushrooms,( oops forgot the name)
2-3 pieces of garlic, minced
2 tbsp corn flour, mixed with water to dilute
1/2 cup of water
2 tbsp oyster sauce
white pepper
1 tbsp of oil

Heat up the oil and add garlic..once brown add in water and oyster sauce. Wait till it bubbles, add the fried tofu, dried mushrooms, fried fucuks, japanese mushrooms and finally the tofus.
Add the corn flour mix, white pepper and once gravy thickens, it is ready to serve.

Tofu mix fry

A dish loved by everyone..healthy and nice. My very own recipe..

3 tube of Japanese tofu, fried in a little oil till brown on all sides.
4 crab sticks, cut into halves
10-15 fish balls, cut unto halves
half a can of button mushrooms, sliced or quartered
onions - medium sized quartered
a sprig of spring onions, cut into 1 inch length for garnishing
3 garlic , minced
2 tbsp oyster sauce
1/2 cup water
2 tbsp of corn flour, mix with a little water till dilute
white pepper
salt
1 tbsp oil

Heat up the oil in the wok and put in the minced garlic. Stir till brown ,add the water and the oyster sauce. Let it bubble then add in the fish balls, onions and crab sticks. Stir for 2 minutes , add the tofu and the corn flour mix, white pepper and a little salt to taste.
Once the gravy thickens..the dish is ready. Don't forget the spring onions on top or you can add it at the final stage of cooking.

Happy trying.

Steam Fish

I seldom have steam fish because I am not good at steaming..sometimes too long..the fish becomes rubbery and too short.. the fish is rare and uncooked.

I went to Tesco just before Chinese New Year and found a lot of Chinese house wife picking up these fishes. I went up to one of them and asked them..what's so special about this fish? She told me that this fish is good for steaming and normally they have this fish for their reunion dinner..it is called Ikan Bawal Emas..yes..I went home with two of the fishes and have it steamed..by god I went back again the next day and bought 4 fishes..no wonder they grab all these fishes for their reunion dinners..definitely best steam fish dish I have ever tasted ..

1 Ikan Bawal Emas
Young ginger , finely sliced and cut lengthwise
Chinese parsley, roughly chopped
Sesame oil
2 tablespoon Light soya sauce

Heat up the steamer. Place the fish in a heatproof dish. Pour sesame oil on top of the fish, then the light soya sauce and topped with the young ginger.

Put the fish in the steamer for at least 15 minutes and just check whether fish is cooked. If it is ready, before serving just sprinkle the chopped chinese parsley on top. Enjoy the best steam fish I have ever had..shared with u..

Sup Bayam

This is a dish normally you would eat at the Chinese restaurants..used to have them at Bangsar Seafood dolu2..lah..now uhmm x yah p lah kut..bolih buat sendiri..hiks x 3

For those yang x tau lah..this is the recipe..senang lah sangat..I punyer lah anyway..

Baby bayam, washed and cut
Ikan bilis stock cube
Garlic and shallots, thinly sliced
Water to make the soup, as u like them
Salt to taste but careful, the fried ikan bilis is already a bit salty
Ikan bilis - the little white ones only, washed and fried

Just fry the shallots and garlic till golden brown, add water and wait till it boil. Meantime, throw in the ikan bilis stock cube. Once the soup is boiling, add in the baby bayam. Simmer for 3 minits and switch off the fire.
Spoon the soup into a bowl and ready to serve. Before u put the soup on the table, add the fried ikan bilis..enjoy.

PEKNGA

My friend Zarina wrote on her wall to say she made Banana Peknga for tea on Wednesday..she mooted the idea and give me something to look forward for tea/dinner for me..the rain was coming down hard, I was also working hard with my maid to make these pekngas . She made the accompaniment which is the sambal ikan bilis..I was sweating in the kitchen but i had to make it..when the call is so loud , it become a necessity to answer the call..hehehe..

Where does peknga originate? Can someone tell me..I know my mum used to make them when we are young..also don't know whether other states make them or not..or is it asli Kedah??

All purpose flour
Kelapa parut
Salt
Egg (optional)
Water

Mix all together into a soft dough, macam buat cucur udang tu..then u put a spoonful on the flat/shallow pan with very little oil and flip till both side is brown. Just like u r making pancakes..once brown on both sides..dah siap..

STEAM PRAWNS

My kids loved this dish very much..especially Farah..for that matter, we all loved prawns very much..tapi as you know prawns are not good for you but I suppose in moderation, it's ok.(trying to comfort myself hehehe)

About 30 pieces of large prawns, cut the ends off the head and tail;
3 egg whites
1 tsp sesame oil
2 tbsp light soya sauce
Chinese parsley, chopped coarsely

Heat up the steamer. Place the prawns in the dish. Mix sesame oil, light soya sauce and egg white together. (I normally add a bit of water so that it dilutes the sauce a bit) Beat the mixture a bit and pour on the prawns.
Place the prawns in the steamer for 10 mins..or till cook..the prawns will be red all over..yes, now ready to be eaten. Don't forget the parsley..just put it all over the dish.

Happy trying..

Wan's Curry Fish Head

There are many ways to make Fish Head Curry..all are nice but different. I pun improvised my mum's cooking to make it easier yet maintain the taste of mum's cooking..I use to remember at home in Alor Star, where I was born and brought up, our lives were more moderate than most. My father is a nature lover so we are exposed more to nature..but mum was a bit perturb by my father's antics..anyway, she normally cooks fish curry as the main dish whenever we have special guests to lunch or dinner at home...I always stand by but not involved in the actual cooking hehehe..jadi mandur jer lah..

Fish Head - Jenahak, Kurau, Tenggiri, Merah or whatever fish that u like..I love Jenahak for
curry ( simply because mum memang use Jenahak steaks lah not the head)

Vegetables for the curry - upto u to add what vegetables but these are recommended as well as quantity also up to u how many u want to put.
Ladies fingers ( bendi lah)
Tomatoes
Terung bulat (Round aubergines)
Bawang besar (quartered)
Cili hijau ( cut into two lenghtwise)

4-6 tbsp cooking oil ( I like to put more than normal because it will make your curry look nice)
1/2 packet Curry powder - the medium sized packet
5 shallots - thinly cut
3 garlic - thinly cut
curry leaves
mixed halba ( it's called halba campur in Malay) optional but good if u have them..more flavor.
tarmarind - soak in water to get the juice about 1/4 cup - actually to taste
4-6 cups of water (depend on how u like the consistency of the curry)
1/4 cup santan pekat (coconut milk in a box)
salt to taste

Method:

Heat up the oil in a pot and fry the shallots and garlic till golden..meantime throw in the halba campur and curry leaves..by now the aroma would have flooded yr kitchen..
Then u add in the curry powder (yes the powder) and add in 1/2 -1 cup of water and simmer till the curry paste is really cooked and thicken..it takes about 10-15 minutes..be patient my mum used to say.to make good curry, the curry paste must be really cooked and once the fragrance fills the air, then u add 2-3 cups of water and let it boil. Add aubergine and ladies fingers (bendi.) Simmer lagi. Add tamarind juice to taste and coconut milk whilst still simmering.

When the vegetables are half cooked add in the fish head, tomatoes, green chillies and the quartered onions into the pot. Lastly add salt to taste and also more water (I suggest put hot water at this point) if u want it more soupy. Care should be taken so as not to drown the layer of oil on top of the curry.(my mum is very particular about this..if there is no layer of oil on top of curry, she say that is definitely not curry...)

Let it simmer for about 10 minutes then it is ready.

UDANG BERKARI KERING..

This is my own creation if u care to try it..

About 1/2 kg medium prawns, trim the head and tail
2 tbsp fish curry powder
2 tbsp tomato sauce
2 onions cut half and cut up (not diced)
salt to taste
curry leaves..

Marinate the prawns with the curry powder and salt for at least 15 minutes better more..(I am always impatient hehehe)

Heat up the oil and throw in the cut onions..Sauteed till slightly brown and toss in the curry leaves..uhmm by now the whole kitchen would smell of curry leaves and sauteed onions..
Then put in your marinated prawns..here must be fast (nanti yr prawns become liat!!) and toss about in the wok, add tomato sauce..and let it cook for a while. Done..good with white rice, roti, roti canai, chapati..etc..

ATIK'S BIRTHDAY BASH

It's been too long since my last update..was confused because ada orang have the same blog name as me...uhmmm so I was thinking apa nama nak taruh sooo I ended up with My Fadelicious..mcm ler tere sangat nama ni but it's mine..

It's that time of the month again..my second son Atik's 17th birthday..my ohh my he is already 17..dah besar anak mama..HAPPY BIRTHDAY ATIK..

The above cake is Toffee Banana Layered Cake uhmmm..loved it but I think it is too sweet for me.hehehe..

There's Atik, Aman and of course Sarah all..ever ready to help blow the candles..


Made Olio Aglio..or is it the other way around..hey it is Aglio Olio..the recipe is from Malaysia Best website.but of course I add and minus some ingredients but it still is good and easy dish..especially when u have guests..

1 portion of spaghetti – Cook according to instruction

Stir fry a few cloves of chopped garlic and 2 stalks of dried chillies with generous amount of olive oil.

Add some chicken stock or a cube of chicken granules stock.

Add sea food like prawn, squid,crab sticks, scallops etc..

I added mushrooms - can be button, dried (of course u must soak it first hehehe) even those oyster ones are good and some parmesan cheese.

I also add capsicum and aubergines( I stir fry it a bit first)..

Add in the cooked spaghetti and flavour with salt, black pepper and herbs (optional).
If you have chicken stock, then the taste will be better.

The spaghetti will be a little moist but not soupy. Enjoy..I used cut chillie padis on the side..the author recommends cut or crushed dried chillies on top of it..please try..

The author's recommendation:
The Spaghetti aglio olio is a versatile dish which you can add stuffs like sun dried tomatoes, fresh tomatoes, olives, egg plant or anything to bulk it up and give variety to its taste. Otherwise, it tastes just as good on its own. Especially suitable for Asian tastebuds like ours!

I made Caesar's Salad ..recipe I have given earlier and also mini sausage puffs..so easy to make ..now that we have the ready made pastries in the supermarket.



I also made mushroom soup..uhmmm check out my mushroom soup recipe next time..