Spicy Thai Style Japchae

Spicy Thai Style Japchae

I had a packet of Korean glass noodles (japchae) at home … it has been sitting in the kitchen for months … yeah! months hahaha

Today, I decided to try cooking the Japchae with a twist. I decided to try mixing it with Thai style sauce.

Unfortunately, since this is my first time trying it out, all ingredients are based on estimation. So what I’m typing out here will be just an estimation. For those who wish to try out, you will have to do it at your own preference as well.

Thai Style Japchae

250 g of Korean glass noodles (Japchae) – Boil in hot water till soft, drain and rinse with tap water. Drain and put aside.

Enough prawns,. sliced fishcakes etc (up to your preference). Blanched these before hand. Put aside. (Though I did not use any today, so mine was more of a vegetarian japchae)

1 green capsicum – sliced
1 yellow capsicum – sliced
2 tomatoes – deseed and sliced
1 yellow onion – sliced thinly
2-3 stalks of coriander leaves – chop.

Note: Optional, you can take just a bit of the stalks to add to the sauce later. (This is what I did)

Ingredients for the Thai style Japchae

For the sauce:
half a bowl of dried shrimps (soak in hot water first and once soften, drained)
5-6 garlics
5-6 bird’s eye chillies (more if you like it hotter)
3 pieces of palm sugar (gula melaka)
half cup of big green lime juice
half cup of fish sauce

Pound the dried shrimps, garlics, chilies, coriander stalks and palm sugar. Then add the lime juice and fish sauce.

Alternatively, you can add everything in a blender.

Finally, add all ingredients into the big bowl. Add the glass noodles on top of the other ingredients and pour the sauce over the noodles.

Ready to be serve.

Note: As you mix the Japchae, adjust the taste accordingly if needed.

Pesto Chicken and Veggies

Today, my eldest daughter is the chef of the day!

Right after school just now, she went to Cold Storage and bought ingredients to cook this dish, Pesto Chicken and Veggies.

She did this on her own initiatives and I am always happy to see any of my daughters doing so 🙂

So looks like I shall enjoy my dinner very much cos it’s being cook by someone else 😉

Pesto Chicken and Veggies

This is the dish … (she sent me a photo via watsapps just now). She could not find asparagus and so substitute it with capsicum. Looks good and according to my gal, it tasted good too!

I can’t wait to eat it! 🙂

Pesto Chicken & Veggies

Ingredients:
2 tablespoons olive oil
1 pound chicken thighs, boneless and skinless, sliced into strips
1/3 cup sun-dried tomatoes, drained of oil, chopped
1 pound asparagus, ends trimmed, cut in half, if large
1/4 cup basil pesto
1 cup cherry tomatoes, yellow and red, halved

Method:
Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun-dried tomatoes – and cook everything on medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through. Remove the chicken and sun-dried from the skillet, leaving oil in.

Add asparagus (ends trimmed), seasoned generously with salt, remaining half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus cooked through. Remove asparagus to serving plate.

Add chicken back to the skillet, add pesto, stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes. Remove from heat. Add halved cherry tomatoes, mix with the pesto and the chicken. Add chicken and tomatoes to the serving plate with asparagus.

(source: Pinterest)

Kangkong Belacan

A favourite among my family, especially with my 2nd daughter! …. This vegetable dish is spicy yet taste sooo good.

Ingredients:

  • 2 bundles of KangKong (water spinach) – separate the leaves from stems and cut the stems into 4 cm pieces, washed clean, drain and keep aside
  • A little oil for frying
  • Salt and sugar to taste

To blend together with a little bit of water:
– 3 pcs of garlic
– 10-15 pcs of red bird’s eye chilies (more if you like it spicier)
– 1-2 tbsp of dried anchovies
– 1 inch of belacan (shrimp paste)

Method:
Heat a small wok and pour a little oil.  Once the oil is heated, fry the blended ingredients.  Fry till fragrant.

Add enough salt and sugar to taste. Stir well.

Then add in the Kangkong. Stir well till the vegetables are cook but do not overcook. Off the fire.

Serve hot with rice and other dishes.

 

Acar Timun

I love pickles especially cucumber pickles and for the Malays, we called our pickles “Acar”.

This recipe belongs to my late mother. Our family favourite. It’s spicy, crunchy and has sweet and sour taste to it.

ACAR TIMUN

Preparing the cucumbers
2-3 cucumbers
– wash and then cut into 3-4 pieces (each pieces about 2-3 inch lengthwise)
– Take each piece and cut the sides (we do not use the flesh of the cucumbers, only the crunchy part of it)
– Take each of the sides and slice the cucumbers lengthwise as shown in the picture below.
– Put the sliced cucumbers in a drainer.

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Preparing the carrots
1 carrot
– skinned and washed
– cut into 3-4 pieces (each pieces about 2-3 inch lengthwise)
– then sliced thinly and each sliced cut further into matchsticks sizes.
– add to the cucumbers in the drainer.

Once done, sprinkle some salt over the cucumber and carrots. Mix well and leave it to drain the juices for about 1 hour or more and throw away the juice.

Ingredients for the sauce:
10 pieces of dried chillies – soak with hot water.
2 garlic
1 cm of ginger
2-3 big onions
(Blend all the ingredients above)

3-4 small onions – cut into 2
1 red chilli and 1 green chilli – deseed and cut through lengthwise (optional)
a little bit of tumeric powder
salt, sugar and vinegar to taste

Method:

– Fry the blended ingredients till fragrant.
– Then add in the small onions and red/green chillies
– Add a little bit of tumeric powder (roughly about 1/2 tsp)
– Stir for a while, then add sugar (about 4-5 tbsp cos the sauce must taste sweet and tangy from the vinegar)
– Add salt to taste
– Finally add the vinegar (I usually add about 3-4 tbsp first and then adjust accordingly to suit my taste)
– Mix well and once the taste is right, off the fire and let the sauce cool.
– Once the sauce has cool, then add the cucumbers and carrots. Mix well.

It’s now ready to serve with rice and other dishes.

Note: Any balance of the acar, you can keep it in the refrigerator. If you do not like the spiciness of this acar, you can still make it minus the dried chillies or reduce the chililes.

Ginger Pear Drink

I come across this health drink recipe in FB. It looks simple enough and I do love pears and cucumbers so I gave it a try.

This drink is suppose to help with detoxification and burn fats in the body.

My verdict?

Love the taste…. Even my gals like it and it does help getting rid of stomache wind and improve my bowel movement but not sure about getting rid of fats cos I have only tried it twice.

Anyway, here’s the recipe for those who would like to try it.

The Ginger Pear Drink!

Ingredients:

3 cleaned and peeled pears
2 circles (thinly sliced) of ginger
half a cucumber
half a lemon- peeled
1/2 cup of water (I added this so its optional)

Method of preparation:

Place all the ingredients in a juicer and then blend them. Pour into a strainer and there you have it! The  ginger pear drink is ready for serving.

Opor Nangka

Today’s menu is Opor Nangka (Young Jackfruit in Coconut Gravy)

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One of my favourite and which I used to enjoy eating cos my late mom used to cook it but after her death, I have not had a chance to eat it until now when I decided to try cooking it myself. I wish today’s menu was my mum’s though, I think her special talent in cooking can’t be replace. I missed her and her pampering me with all her wonderful dishes 😦

So this Opor Nangka is my first effort cooking it by myself. Alhamdulillah, it turns out ok … phew!!!!

I was kind of apprehensive cos I have this feeling it might not be good but as I said, Alhamdulillah, its taste good but not as good as my late mum’s of course.

So here is the recipe for Opor Nangka, another Malay dish. Today I used only the young jackfruit but you can add meat to the dish as well if you want. Frankly, when I do cooking sometimes I do not exactly follow the recipe, when it comes to dishes, I prefer just estimating the ingredients (main campak2 jer) so even though below is the recipe, its up to individual to add more of this or that to suit your taste 😉

Opor Nangka

Ingredients :
500 gm young jackfruit – cut into big cube (throw the spine of the fruit), wash clean and boil for awhile till soft. Drain and keep aside

1 small box of coconut milk (I used Santan kara)
1 tbsp kerisik (roasted coconut paste), can add more if you like
1/2 tbsp of ground assorted spices (see pic below)
2-3 pcs of kaffir lime leaves
1/4 cup of tamarind juice
water
salt and sugar to taste

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Blended ingredients:
5 onions
4 garlics
1 inch of ginger
1 inch of galangal
2 lemongrass
1/2 inch fresh tumeric
5 pcs of dried chilli
2 candlenuts
1 tbsp of coriander seeds

Method:
– In a pot, add a bit of oil and fry the blended ingredients, fry till fragrant, add the kaffir lime leaves, the ground assorted spices and water (not too much just enough to cover the jackfruit, can always add more if needed later).

– Add in the jackfruits, and the kerisik. Stir well.

– Once the gravy has boiled, add the tamarind juice and coconut milk.

– Add sugar and salt to taste. Stir often and let it boil till gravy thickens a bit. Off the fire.

Serve with hot rice and other accompanying dishes of your choice 🙂

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Pineapple Mango Salsa

Not feeling too well today, in fact I’m on 1 day MC. Still has to eat right! So I decided to make a quick and simple dinner.

First is the Pineapple Mango Salsa or more known as Pineapple Mango Salad.

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Pineapple Mango Salsa … so refreshing!

Within 10 minutes its all ready and now its chilling it the fridge while waiting to be served with the main dish.

Here’s how I made the salsa

6 slices of fresh Pineapples – diced
1 Mango – diced
1 onion – diced
1 red chilli de-seeded – sliced thinly
a handful of fresh coriander leaves – chopped
salt and sugar to taste
1 tsp of lemon juice or lime juice

Combine all the ingredients together in a bowl and mix well. Cover and chill in the fridge till its ready to be use.

(recipe origin from Divas  Can Cook, but I tweak it a bit by using red chilli instead of jalapeno and I add sugar a bit).

 

 

Fresh Strawberry Cobbler

My virgin attempt at making Fresh strawberry cobbler. In fact this is the first fruit cobbler dessert that I’m baking.
Because I like my dessert to be less sweet so I cut back a little on the sugar. Verdict? I like my fresh strawberry cobbler very much, especially accompanying it with ice-cream… Yummylicious! 🙂

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Strawberry Cobbler with Ice-cream ….  shiok.com … hmmm

Ingredients:

3 cups fresh strawberries, diced
½-3/4 cup sugar
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup sugar
1 cup milk
½ teaspoon vanilla extract
1 stick butter, melted

Instructions:

Preheat oven to 180 C.
In a medium bowl, add strawberries and ¾ cup sugar (I used 3 tbsp only)
Stir to coat strawberries in sugar and set aside.
In a large bowl whisk together flour, baking powder, salt and sugar.
Add in milk, vanilla extract and melted butter.
Stir until combined. A few lumps are ok.
Grease a 9-inch casserole dish.
Pour batter evenly into dish.
Spoon strawberries evenly on top of batter. Do NOT stir.
Baked for 35-40 minutes or until golden.
Serve warm or cold.

Original recipe from : http://divascancook.com/fresh-strawberry-cobbler-recipe-easy-dessert/

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Before entering the oven …

 

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Slicing off  …. whooppee!!!!

Sambal Goreng Kicap

Another version of a dish from Java.  The usual Sambal Goreng would use coconut milk and so the colour would be reddish (due to the grounded spices and chillies) but this time round, I tried my hand at this new version … well to me it’s a new version because I have never ate it before nor cook it and even heard of it till a friend introduced it to me few years ago. The colour is dark thanks to the black soya sauce.

This is much simpler to cook and taste great too. My eldest daughter simply love this dish as do I.

To make the dish look attractive, you can always add slices of red chilies but I chose not to this time round.

 

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Here’s the recipe, but I’m sorry to say I do not have the actual amount or measurement for the ingredients. It’s all cook based on estimation as usual 🙂

Ingredients to be blended together:

Onions, shallots, fresh tumeric (can also use powdered ones), ginger, galangal and birds-eye chillies.

 

Other ingredients :

lemongrass – cut into half lengthwise

belacan (shrimp paste) & tamarind juice – mix together

sweet black soya sauce

white pepper

tempeh – cut into small pieces and fried separately and put aside  (for definitions on tempeh please click here)

paru (beef lungs) – boiled and cut into cubes, fried separately and put aside

 

Method :

Fried the blended ingredients till fragrant together with the lemongrass.

Add in the tamarind/belacan juice and the fried tempeh and beef lungs

Then add in the sweet black soya sauce and a bit of water (the whole liquid from the ingredients must not exceed the level of tempeh and paru)

Leave it to simmer for about 5-10 mins.

Finally, sprinkle some white pepper and stir well.

 

Note : There’s no need to add salt or sugar because the sweet black soya sauce makes the taste sufficient without them.  Though of course different people different tastebud so if you want can always add a bit.

 

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