Seafood Japchae

I was not feeling well a few days ago, and after seeing the doctor and resting at home for the day, I decided to cook Seafood Japchae (Korean style glass noodles) for dinner. A simple dish that’s easy to cook and mild in taste (not spicy at all). You can cook it either with seafoods such as prawns, mussels, octopus or sliced fish. You could also substitute seafoods items with either beef or chicken bulgogi. This simple glass noodle dish named as Japchae is one of my favourite Korean foods 🙂

Seafood Japchae


2 pkts of glass noodles
1 cup of prawns (or other seafoods of your choice)
3 garlic – minced
1/2 red bell pepper
1/2 yellow bell pepper
3 stalks of green onions – cut into 2 inches lengthwise
1/2 big onion – sliced thinly
1 bunch of spinach
1/2 carrot – julienne

Part of the ingredients

1/4 cup of sugar
1/3 cup of light soy sauce
1 tbsp of sesame oil
* mix all these together and put aside.

1. Blanched the spinach after washing them thoroughly. Tossed and squeeze out excess water and then cut the spinach about 2 inches lengthwise.
2. Soak tanghoon in very warm water for about 10 mins or till soft. Drain dry.
3. In a small pan, add a bit of oil and stir fry the garlic and onions. Then add the prawn. Season with salt and pepper. Once the prawn is cook, scoop out and put aside.
4. Using the same pan, add a bit of oil, stir fry the carrots, bell peppers and spinach separately. Each time season with salt and pepper to taste. Put aside.
5. In a big bowl, add the tanghoon and the other ingredients. Pour the sauce and using a glove, mix all these together. Usually at this point, I would taste and see if I need to add anymore salt/pepper to adjust the taste.
6. Scoop the japchae into serving plates. Serve either while its warm or cold.


Minced Beef Stew

Today, the R mood (rajin) overshot a bit …. hahaha…
For brunch, I baked homemade Artisan Bread and ate it with minced beef stew which I cooked early this morning.

The bread I made last night, after proofing for 2 hours, I put it into the fridge and before I began to cook the stew, I took out the dough and knead them, and then proof them again … after which they went into the oven. The recipe for the bread can be found here.

So today, fresh homemade bread and stew awaits us 🙂

The beef stew with the bread

I love the stew, easy to cook and tasty too! Would have made it more spicy but if I did so then my youngest daughter will not be able to eat it and so… “shrug” … more important it still tasted good 🙂

Minced Beef Stew

600 g minced beef
3 big potatoes – cut into small pieces
1 carrot – cut into small pieces
2 stalks of celery – chopped thinly
1 stalk coriander leaves – chopped
3 green chillies – sliced (add more if you want it more spicy)
4 onions – diced
4 garlics – chopped finely
1 tsp of Oregano leaves
2 tbsp of chili powder
1 can of diced tomatoes
1 big fresh tomato – diced
2-3 tsp cumin powder
1 cup of tomato sauce
salt, pepper and sugar to taste
2 cups of water
2 tbsp of cornflour (add a bit of water to mix)
a little bit of oil

– In a medium pot, add a little bit of oil.
– Add in the minced beef, stir fry for about 5 mins.
– Add in the onions and garlics. Keep stirring for another 5-8 mins.
– Add in all the other ingredients except for cornflour.
– Let the stew simmer till potatoes and carrots are cooked.
– Once the carrots and potatoes are soft, add the cornflour. Stir well.
– Taste the stew and do any adjustment to the taste as required. At this point, sometimes I would add either more tomato sauce or salt and pepper etc.
– Off fire and serve hot with either bread or rice.

Taco cups

Taco cups
This easy to make taco cups are simply delicious!!! I made them today and serve them to my eldest daugther and her friend who had came over to our house to work on their school project. The girls simply raved about the taco cups … Lala, my daughter’s friend even asked for the recipe 🙂

A BIG Thank You to all those peeps out there who had shared this recipe over FB…. 🙂

these disappeared in a flash …. the kids could not get enough of them! 🙂
I had tweaked the recipe a bit to suit my taste though hehee …

Here’s my version of the taco cups:

Taco Cups

300 g minced beef
1/2 grteen capcisum – diced
2 big tomatoes – diced
2 stalks of coriander leaves – sliced thinly
2 red chillies – sliced thinly
2 slices of cheese
1 packet of tortillas (I used Mission brand tortillas)

2 tsp of Chilli powder (more if you like it hotter)
2 tsp of Cumin powder
2 tsp of Garllic powder
a dash or two of dried oregano leaves
black pepper powder to taste
salt to taste

the fillings ….
– Preheat oven to 180 degree C.
– In a large skillet, brown the minced beef. Season with all the seasoning. Off fire and transfer to a big bowl.
– After the beef has cool enough, add the other ingredients such as tomatoes, capsicum, chillies and coriander leaves. Mix well.
– Cut flour tortillas into a square shape and cut further into 4 smaller equally sized square pieces.
– Grease muffin tin with a bit of olive oil or cooking spray.
– Line each muffin cup with a tortilla sheet.
– Add 1 tbsp of the taco filling. Top with a small bit size of cheese.
– Then add another layer of the tortilla sheet, press down and add 1 tbsp of filling and cheese.
– Lightly brush the top edges of the tortilla with olive oil.
– Bake 18-20 mins until golden brown.

Note : Best to serve while its still warm (cos that’s when the side crust are still crunchy)

Oats and Bananas Breakfast Cookies

The whole house smells good … hmm … yumss!!! I simply love the smell of oats and bananas that’s coming out from the oven right now. Alhamdulillah, it’s really great to be at home and be able to do a bit of baking 😉

Oats and Bananas cookies

I am now in the midst of baking the “breakfast cookies” shared by “Spend with Pennies”. It’s suppose to be a healthy breakfast cookies but I choose to bake it for a teatime instead 😉

I opt out of using choc chips since I do not have them in the house. The cookies are the kind that is soft and since no sugar are added, thus, they are not sweet yet I like the taste … thanks to the bananas, raisins and oats.

A BIG PLUS point is that this recipe is so simple.

Mix all the ingredients together….

Breakfast cookies

3 bananas – mashed
2 cups – quick cooking oats
1/3 cup applesauce
1 egg
1/4 cup almond milk
1/4 cup raisins
1/2 cup chopped walnuts or any other nuts
1 tsp vanilla essence
1 tsp cinnamon powder
1/2 cup chocolate chips (optional)

– Preheat oven to 190 degree C.
– Mix all ingredients in a large bow till well combined.
– Place a tablespoon of the mixture onto a parchment lined pan (or you can just use non-stick baking pan) and gently press with a fork.
– Bake for about 15-18 mins or until lightly browned.
– Cool completely.

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

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

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)

No crust quiche

No Crust Quiche

I baked these no crust quiche early dawn before getting ready for work. Hubby loves them and so do my colleagues 🙂

It’s a very easy recipe and depending on your quiche mold, you can easily get about 8 pieces, based on the recipe below.

No Crust Quiche

2 chicken sausages – diced
1 big onion – diced
1/2 red capsicum – diced
1/2 green capsicum – diced
1 tbsp butter
4 tbsp of milk
6 eggs
1 cup cheddar cheese – grated coarsely
1/2 tsp of salt
1/2 tsp of ground black pepper

– Preheat oven at 200 degree C.
– In a saucepan, melt the butter and saute the onions, capsicums and sausages for about 3-4 mins. Off fire and let it cool slightly.
– In a bowl, combine the eggs, milk and cheddar cheese and the sauteed ingredients.
– Add the salt and black pepper and mix well.
– Spoon the mixture into muffin cups or quiches molds
– Bake till cook for about 10-15 mins in the oven.

Note: I baked my quiches using aluminium molds but if using muffin cups or molds, do grease them a bit before adding the mixture.

Maple Dates Muffin

Maple Dates Muffins

There are still a few boxes of dates at home and since I feel like baking something … I decided to bake this Maple Dates Muffin … a recipe I had from Chef Siti’s recipe book.

It’s simple enough to make and I like the taste of it … not so sweet even with the maple syrup. My youngest said “not bad” after first tasting it and then she ends up eating 4 of it hahahaa…. 🙂

Maple Dates Muffin

Ingredient A:
180 g of plain flour
50 g of instant oats
2 tbsp baking powder
50 g corn flour
1/4 tsp of bicarbonate soda
1/4 tsp salt

Ingredient B:
125 g butter
60 g sugar

Ingredient C:
2 eggs

Ingredient D:
100 g maple syrup
225 ml natural plain yogurt

Ingredient E:
80 g diced dates
20 g diced almonds

– In a mixing bowl, beat Ingredient B till light.
– Gradually add in Ingredient C, beat for about another 4 mins.
– Add in Ingredient A and D … bit by bit and mix well.
– Scoop batter into muffin cups.
– Sprinkle Ingredient E over the top.
– Baked at 180 degree C for 15-20 mins or till muffins are golden brown.

Lamb chop Fiqa

Happy Eidul Adha everyone! This year as usual I spent Eidul Adha at home and this year’s menu are Nasi Harisa, Acar Timun, Lamb chops Fiqa and Suji (for dessert).

Nasi Harisa, Acar timun and Lamb chop Fiqa

Cooking lamb chops Fiqa (Kambing Fiqa) is a first for me. This recipe was originally shared by Mdm Asmah Laili. The original recipe uses chickens but I substitute it to lamb chops instead.

Lamb chop Fiqa

Alhamdulillah the lamb chops Fiqa got the thumbs up from hubby and the children. Hubby said it goes well with the rice 🙂

So this recipe is going into my keeper collection 😉

Lamb chop Fiqa

1.5 kg of lamb chops (can alsu sub with either chickens or beef)
1 cup of blended onions
1 tbsp of blended ginger
1/2 tbsp of blended garlic

3 tbsp of coriander seeds
2 tbsp of fennel seeds
2 tbsp of cumin seeds

15 red chillies
1 tsp of garam masala
5 small tomatoes – quartered
1 cup of mint leaves
1 cup of coriander leaves
2 pcs of screwpines leaves (tie in a knot)
1 cup of yogurt
15 almonds (blended)
3 cardamon seeds
3 star anise
1 inch of cinnamon stick
3 tbsp of tomato puree
2 red chillies (split halfway only)
2 green chilies (split halfway only)
4 cups of water
enough oil for frying
salt to taste

– Saute the 15 red chilies with a little oil and then blended with the coriander seeds, fennel seeds and cumin seeds.
– In either a medium or big pot, heat oil and saute the screwpine leaves till fragrant.
– Add in the cardamon seeds, anise stars and cinnamon sticks. Stir for a few minutes before adding the blended onions, ginger and garlic. Fry them till fragrant
– Add in the blended chillies with the spices. Stir and fry for another 10 mins.
– Add in tomatoes, mint leaves, coriander leaves and salt to taste. Stir well.
– Add in the blended almonds and yogurt, red and green chillies and tomato puree. Mix well,
– Add in the lamb chops and water. Stir well and let it simmer till the lamb chops are cooked and tender. Make sure the fire is medium low.
– Once lamb chops are tender and the gravy has thickens slightly, off the fire.
– Serve with either rice or french loaves.

Baked Blueberries Donut

I got this recipe via Facebook, originally posted by Alinah Ali. I decided to try it out since a few months back I had bought a donut mould baking tray. The funny thing is that when I had finished making the batter, and had already poured into the donut mould, I suddenly realised that the tray could not fit into my oven hehee… so I quickly empty the tray and transfer the batter into a different baking tray.

The donut shape tray

Alas, my intention to have perfectly baked donut could not materialised huhu…. Such a pity!

So my donut became regular cupcakes instead 🙂

My “not donut shape” baked donut hahahaa…. nevertheless, we love the taste and texture of it 🙂

Anyway, this is the recipe:

Baked Blueberries Donut

Ingredient A, mix well:
150 g caster sugar (or 2/3 cup)
2 cups of flour
1 1/2 tsp baking powder
1 1/2 tsp bicarbonate of soda

Ingredient B, mix well:
2 eggs (I used 3)
2 tsp vanilla essence
1 cup of low fat vanilla yogust (I used plain yogurt)

Ingredient C:
500 g blueberries

(I used a mixture of fresh blueberries and raspberries about 60 g in total, I added 2 tbsp of sugar to be coated to the fruits)
I also added a handful of  chocolate chips as requested by my youngest girl 🙂

– Grease the baking tray with butter (I used olive oil)
– Add ingredients A and B and mix well using a whisk.
– Add in ingredient C and mix well.
– Pour into the baking tray and baked for about 12-15 mins in the oven or till cook at 180 degree C.

Fried Tom Yam Bee Hoon (Vermicelli)

Ok this is a simpler recipe of Fried Tom Yam Bee Hoon … I usually fry this using tom yam paste but inspired by my cousin during the Eid visitation to her house, I decided to try out myself.

Fried Tom Yam Bee Hoon

Alhamdulillah ….It turns out good! …. “sedapp” as claimed by my daughter and her friends 🙂

It is mild in the form of the tom yam flavour compared to if I’m using the tom yam paste itself …. but thanks to the flavour of lemongrass and kaffir lime leaves, you can still taste the likeness of tom yam in it.

Fried Tom Yam Bee oon

1 packet of bee hoon (soaked till soft)
1 packet of fishcakes – sliced
1 plate of prawns
2 packets of chye sim – cut
1 red capsicum – sliced into matchsticks sizes
1 yellow or green capsicum – sliced into matchsticks sizes
1 tomato – sliced into 6-8
1 onion – sliced thinly
5-6 garlics – minced
3 lemongrass – either cut into small pieces or crushed
4-5 pieces of kaffir lime leaves
5-6 birds-eye chillies – sliced (more if you like it hotter)
1/2 cup of coriander leaves – chopped finely
1 chicken or beef cube (Knorr)
Oyster sauce and salt to taste
2 cups of water
Oif for frying

– Heat oil in a wok.
– Saute the sliced onions, lemongrass, garlics, birds-eye chilies, kaffir lime leaves and coriander leaves till fragrant.
– Add in water, beef or chicken cube and osyter sauce.
– Let in simmer for a few minutes, then add in salt to taste.
– Stir well and then add in the prawns and fishcakes.
– Mix well and then once the prawns are cooked, add in the chye sim and bee hoon.
– Stir and mix well till bee hoon has soften to your preference.
– Finally add in the capsicums and sliced tomatoes.
– Stir well, off fire and ready to be serve.