My MANY failed attempts!!

I've been watching a korean drama series called Kim Tak Goo, it's about bakery and it makes you feel like buying buns and actually making u wanna try making buns also! ehehe.
Since I'm too lazy to go out and buy buns, I decided to make Roti Canai. First attempt failed as the dough was still sticky eventhough i rested it overnight haha.

Second attempt was better but it was still a bit sticky and I couldn't form the dough into small balls. However I decided to give it a try and fry the roti. Shape wise was ugly but the taste i tell you sedap! haha
I didn't take any pictures since it wasn't pretty ;p

Then I tried making Caramel Pudding, a simple recipe but yet I failed! ;(
My pudding didn't set so it was watery, but the taste is yummy. I used the wrong tray hehe.

So today's challenge is to make Pengat Pisang. Hopefully it will turn out fine, fingers crossed!!!

Itadakimasu = Let's eat

How was your weekend? Had fun? I certainly did hehe. We did something really crazy and impulsive, we're having a critical financial crisis ;p

Anyhow, it was the weekend and it's my husband's turn to cook. So he did a Japanese meal.
Mixed meat teppanyaki with creamy sauce, garlic butter fried rice (I ended up cooking it), and miso soup. It was 'Oishii = Delicious' (in Japanese).

Here are the recipes and some pictures for you to salivate.

Garlic Butter Fried Rice

Ingredients

1 cup cooked overnight, if not just cook the rice earlier the same day

5-6 cloves garlic, sliced or chopped

2 egg

1-2 tbsp (1-2 oz.) butter (in my case lots of butter)

spring onion

salt

pepper

Method

Heat a non-stick frying pan over medium high heat. Beat egg lightly and scramble. Set aside.

In the same pan, throw in butter and garlic. Stir.

Add rice, salt, pepper and egg. Keep stirring, breaking up the rice in the pan.

Serve hot, topped with crispy garlic chips.

Credit: http://limecake.net/2010/05/05/garlic-butter-fried-rice/

Mixed meat Teppanyaki
Ingredients (for marinate)


Chicken & Beef, cut into desired size

A lot of ginger

Garlic

Light Soy Sauce

Sesame Oil

Sugar, to taste

* Mix everthing together and marinate for at least 1 hour

* Then grill it to perfection


Creamy Sauce
Ingredients

Thick cream

Mayonaisse

Dijon mustard

Garlic

Pepper, Salt (to taste)

Left over of the marinate

Itadakimasu!!

A fishy Birthday Affair

This fishy affair was to celebrate my sis-in law birthday yesterday night. She turned 24, big girl already hehe. It was a cold rainy day and an hour late for Iftaar and the whole dinner took around 2 1/2 hours to finish. I'm not complaining since the food was ok and we had a good time.

The venue was at the Fish Seafood Grill Restaurant in Docklands.

Fish Seafood Grill
Ph 9640 0686
439 Docklands Dve, Docklands 3008

The website

Fyi, All the restaurants in Docklands have this special deal on Tuesday either lunch or dinner. You get 50% off. If you're a Rivers Platinum Card Member (membership is free) you get 10% everyday at all Restaurants. Here is the website :

http://www.rivers.net.au/platinumclub.htm

All of us had the Rotisserie Special in which you can choose to have 2 courses (share plate +main) for $37.50 or 3 courses (share plate + main + dessert) for $43.90. This special is available Monday to Thursday for Dinner. Please inform the waiter if you're going to have this or else they will charge you separately for each plate.

The food in overall was nice, just that they served all plates together (they were 5 of us) so the food is a bit cold by the time they reach. Service was ok, they really need to hire more staffs. Just 3 waiters for a big restaurant and they show what's happening in the kitchen at the tv screen..this isn't masterchef, chop chop! haha. The Rotisserie Special is worth the money, I would recommend it for anyone to try.

Here are some pics from the dinner.

Salt and pepper calamari with tomato, eggplant and lime compote

Sizzling pot of prawns & seafood in a light garlic tomato broth

Oysters Natural with three dipping sauces

North Queensland saltwater barramundi

Baked blueberry cheesecake with double cream and fresh fruit coulis

Lemon lime tart with raspberry sauce and chocolate ice cream

Hot chocolate molten pudding served with vanilla ice cream and rich chocolate sauce

the fab 5

Kuay Teow Curry

First time making this and it tasted quite good. Aduii, i miss mee kari MG & kuay teow kari Mat Jasak!! But I'll settle with kuay teow kari cik dina hehe.

Ingredients :
300g 150g 4 2 2 2 tablespoons 200g For the curry 300g 1 cm 1 cm 1 cm 2 3 4 8 1 cm 4 cloves 4 cups 2 tablespoons 1 teaspoon	Yellow noodles (Hokkien Mee), wash and drained well. Bean sprouts, blanched Pieces of bean curd, sliced Red chilies, sliced thin Limes, cut into 4 pieces Fried shallots slices Chicken pieces Grated coconut, extract 2 cups of thick milk Fresh turmeric Fresh ginger, sliced Galangal, sliced Lemon grass (white part), sliced Candlenuts Dried chilies, blanched Shallots, peeled Shrimp paste Garlic, peeled Water or stock Cooking oil Salt
Method : Use a food processor to grind the turmeric, ginger, galangal, lemon grass, candlenuts, dried chilies, shallots, shrimp paste and garlic into a fine paste Heat the oil in a pot. Fry the curry paste until fragrant. Add in chicken pieces. Fry for 2-3 minutes. Add water or stock and bring to boil. Add bean curd, coconut milk and salt (I add a bit of curry powder to make the colour more red) Simmer the curry over low heat. Keep warm To serve Put some bean sprouts, noodles and ladle the hot gravy in. Garnish with sliced chilies, shallots and a piece of lime. *credit to this website: http://www.asianonlinerecipes.com/hawkers/curry_mee.php

Here is kuayteow kari cik dina..tadaaa!!

Seafood Feast

Every weekend we love to try cooking something different from my usual mon-fri meal. So last weekend we went crazy in buying seafood. There were crabs, trout, salmon and more fish hehe. So my dear husband, cooked me a Seafood Feast.

We had Grilled Trout & Chilli Crab. So easy, so yummy and so messy (the kitchen will be upside down after he cooks!). Served with Jasmine rice, it was so mmm yummm.

Here are the recipes, just in case if you want to try it.

Grilled Trout

Ingredients:

• 2 trout.
• 1 tablespoons fresh parsley.
• 2 tablespoons olive oil.
• Juice from 1 lemon.
• Salt & teaspoon black pepper to taste.
• Coriander to garnish.

Method:
Lightly salt the interior and exterior of whole fish. Mix together parsley, olive oil and lemon juice. Spread evenly on the inside of the fish. Cover and refrigerate to infuse the marinate. Preheat the grill. Sprinkle fish with salt and pepper for extra seasoning and grill for 4-5 minutes on each side over a medium heat. Carefully remove the fish from grill and serve. For the sauce, use the left-over from marinade and add few cloves of pounded garlic and heat it on stove for a minute and toss on top of the grill fish and that’s it.

** Credit to Fhamz

Chilli Crab
Ingredients:

• Crab, well washed and chopped into sections

• 2 brown onions, peeled and roughly chopped
• 
8 red chillies
.. Belacan (shrimp paste), thumb size piece

• ½ tbsp vinegar

• 6 tbsp oil

• 1 tbsp tomato paste

• 400ml tomato puree

• 2 tbsp tomato sauce

• 4 tbsp light soy sauce

• ½ tsp salt
4 tbsp sugar
• 
Water

• 1 egg
• 
Coriander leaves, to garnish

Method:

• Blend onions and chillies in a food processor for 30 seconds.
• Heat oil in a wok and add onion and chilli paste.
• Add belacan and continue to cook until most of the liquid from the onions evaporates.
• Add vinegar, tomato puree, tomato paste, sugar and salt.
• Add tomato sauce and light soy sauce.
• Add crab pieces and continue to cook over high heat until shell turns red. 
Add egg and stir through gently.
 Garnish with fresh coriander leaves.

* *Credit to Fhamz
** There's a good video that I found. Click here

this is the result of eating crab! ahhh was worth it! ugly inflated lips alert!!

oh and for dessert, we had Baklava. That completed our lovely feast.

Sizzling Mee

How I wish I can just get this from any food court in Malaysia!!aigoooo...
I tried making this since my husband wanted it. It's easy! I don't have a hot plate for the noodle to sizzle though hehe.

Here is the recipe.

Bahasa Melayu

Bahan-bahan ( 2-3 org makan )
2-3 sanggul (gulung) yee mee
5 ulas bawang putih
5 biji cendawan shitake ( cendawan kering)- rendam sehingga agak lembut dan potong 4
1 keping dada ayam- potong mengikut citarasa
3 biji cili kering- potong 2
2 sudu besar sos tiram
3 sudu besar kicap cair
1 sudu besar kicap pekat
1/2 in halia- hiris nipis
Serbuk lada hitam
garam- secukup rasa
Beberapa titik Minyak bijan
1 sudu besar Tepung jagung- dibancuh dgn sedikit air
sedikit minyak utk menumis

Cara-cara
1. Tumis bawang putih, cili kering dan halia sehingga naik baunya.
2. Masukkan ayam yg telah potong sehingga agak empuk.
3. Masukkan 2 cawan air.
4. Masukkan pula sos tiram, kicap cair dan kicap pekat. Masukkan pula serbuk lada hitam. Biarkan mendidih.
5. masukkan cendawan serta sayur2 lain- tunggu 2-3 min.
6. Masukkan campuran tepung jagung dan kacau.
7. Titikkan minyak bijan beberapa titik-jgn banyak2...
8. Akhir sekali, masukkan yee mee- biarkan sebentar & hidangkan panas2.

English

Ingredients
-150g egg noodles (yee foo mein)

Sauce ingredients:
-150g boneless chicken meat
-3 small whole Chinese black mushrooms, soaked
-25g carrots, cut into flowers and parboiled
-1 tbsp ginger juice

Seasoning:
-1 tbsp oyster sauce
-1 tsp light soya sauce
-1 tsp sesame oil
-Salt to taste
-1/4 tsp sugar
-Dash of pepper
-1 tsp corn flour
-1/2 tsp chicken stock granules
-1 cup water or stock

Method
1. Preparation of noodle:Scald noodles in boiling water to soften. Remove and put noodles in a colander and run tap water through it. Arrange noodles on a plate. Add 1/2 tbsp oil and 1/2 tsp sesame oil — mix thoroughly and leave aside.

2. For the gravy: Heat 2 tbsp oil, add ginger juice and mushrooms and chicken; stir-fry well. Add seasoning and stock. Bring to a boil and simmer for five to 10 minutes. Add carrots and thickening.

3. Heat a hot plate over medium heat until really hot. Bring away from heat and place on a wooden base. Place ready-cooked noodles on hot plate and pour sauce over immediately. Noodles and sauce will start sizzling. Serve immediately with sliced red chillies and cilipadi.

Credit to this website :
http://fromthekitchentohisstomach.blogspot.com/2009/03/sizzling-yee-mee.html

Here are some pictures:

Max says: CHOCOLATE IS GOOD FOR YOU!

What a brilliant thing to say Max, well done! Now, you can use this quote 'Chocolate is good for you' whenever you crave for chocolate. A trip to Max Brenner was my 3rd stop during my South Melbourne trip(Refer to my South Melbourne post). Finally we went after 3 months of craving. Click here for the website.

If you see this signboard, please do enter.

Here are some pics of the store.

What I ordered

Banana Milk Chocolate Frappe
Tutti Frutti Waffle
White Chocolate Chai Tea

The sexy bald man