My Home Recipe

Don’t you think above rice look very yummy? For me no matter how you cook the seafood it would taste great also. Even you just steamed it or boil with water. haha…This braised seafood rice have prawn, squid and Chinese sausage. Needless to say it is very yummy!

However, the price for this does not cheap at all. It is selling at RM15.00 per plate. Quite expensive though. :p

I think this should be a very simple way to cook porridge. I use rice cooker to cook the porridge overnight. It does not even use my 5 minutes time to prepare and ready. I bought a whole chicken bone and marinated with salt few hours before cook (very important because it made the chicken and porridge taste great!).

At night before I go to bed, I will put all the rice and chicken bone into the rice cooker. Just let it cook until tomorrow then will be a tasty breakfast for husband, children and me already.

I took this photo after 1 hour of cook, it have not yet become the type of porridge that I like. I like those smooth and sticky type of porridge, so cook until next morning will be the best for me.

Ingredients :
1 lb Chinese noodles (not canned)
1 tsp Hot Chili oil (or to taste)
3 1/2 tb Dark brown sesame oil
6 Green onions, sliced finely - on the bias, divided
3 1/2 tbsp Soy Sauce
2 tbsp Rice vinegar
Black sesame seeds, optional
2 tbsp Granulated Sugar (or to taste)
Fresh cilantro, optional
1/4 c BBQ Pork, optional

How To Cook :

1. Bring a generous amount of unsalted water to a boil.
2. Add the noodles (all at once) for approximately 2 minutes, or until al dente (toothy but
   firm).
3. Use chopsticks or two wooden spoons to separate noodles as they cook. Do not overcook.
4. Empty noodles into a large colander, then immediately flush with cold running water until cool.
5. Shake off excess water and drain for 15 to 30 minutes.
6. Combine sesame oil, soy Sauce, vinegar, Sugar and Chili oil; mix well.
7. Pour over noodles and use your hands to evenly distribute seasoned Sauce.
8. Work carefully so noodles don[t break.
9. Gently Spread Sauce over each strand and allow the noodles to fully absorb Sauce before
   eating.
10. Add all onions except 2 tbsps. Toss and mix to evenly distribute the onions.
11. Garnish with remaining onions, sesame seeds and cilantro, if desired.
12. Noodles taste best if they are allowed to sit and the flavors meld for a few hours before serving.
13. Serve refrigerated and cold, or at room temperature.

Ingredients:
frozen minute steaks chopped pepperoni
shredded mozzerella and or deli american cheesecanned
mushrooms
peppers
onion
(I use the Birdseye frozen pepper stir fry, it has red, green, yellow peppers & onion in it)

How to Prepare:

1. Crumble frozen minute steaks into a pan.
2. Cook until no longer pink and take out of pan and drain well on paper towels.
3. While steaks are draining add chopped pepperoni, mushrooms, peppers & onions to hot
   pan.
4. hen peppers are tender add steak back to pan.
5. Mix everything ogether and sprinkle generously with cheese and let melt.
6. This is VERY good so portion control is a must!

Ingredients :
6 Skeins dried shrimp noodles
1 Medium yellow onion
1/2 c Dried shrimp
1 Green bell pepper
1 Egg
1 Medium firm tomato
1 tsp Water
2 Cloves Garlic, minced
1/2 lb Barbecued Pork
1 tsp Fresh ginger, minced
2 Stalks celery
1 tb Curry powder
2 c Bean sprouts, blanched
4 tb Peanut oil

~~SAUCE~~
1/2 c Stock
2 tsp soy sauce
1 tsp Sugar
1 tsp Chili oil

How To Cook :

Prepare Noodles:

1. Rinse shrimp noodles.
2. Boil noodles in water until cooked but still firm.
3. Thin noodles only take about 3 minutes to reach this stage.
4. Drain, reserving boiling water, & rinse with cold water until noodles are cooled & will not stick together.
5. Place in oiled bowl, refrigerate until firm.
6. The noodles must be firm before frying. (Can be
   prepared day before).

Prepare Shrimp:

1. Wash & soak dried shrimp for 30 minutes; cut into thin pieces.
2. combine egg & water; cook as very thin omelet; cool; sliceinto 2″ long shreds.
3. Thinly slice pork to match.
4. Blanch bean sprouts in noodlewater (this water will have other uses, so hold onto it).
5. Peel strings off celery stalks, thinly slice.
6. Peel & halve onions, slice thinly.
7. Core pepper, slice thinly in 2″ lengths. Slice tomato in thin wedges. OR: slice these vegetables to match size of bean sprouts for better looking dish.
8. Mix sauce ingredients in bowl.

Stir-fry:

1. Add 1/2 of peanut oil to hot wok.
2. When oil begins to smoke, toss in garlic, ginger, shrimp & vegetables, except tomato; stir-fry on high heat for 2 minutes.
3. Add sauce, & continue cooking until sauce reduces by half. Remove to holding bowl.
4. Rinse wok; return to high heat; when it is dry, reduce heat to medium & add remaining peanut oil.
5. Heat oil to moderate (don’t let it smoke); add curry powder, stirring to mix with oil.
6. Avoid burning curry; if it burns, start over.
7. Cook curry powder for about 30 seconds.
8. Add noodles a fist-full at a time, breaking noodles into short pieces.
9. Toss noodles to coat & heat them.
10. When hot, add cooked shrimp & vegetables; toss together to mix.
11. Turn off heat. Add pork, egg shreds & tomato wedges; mix together. Serve.

Ingredients :
5 c Chicken stock, strained (fairly clear)
1 Green onion
1/2 c Rice stick noodles, soaked
1/8 lb Boneless Pork butt
1 tsp Thin soy Sauce
4 Black mushrooms
1 pinch Sugar
1/3 c Dried bamboo shoot tips,
2 tsp White vinegar
Soaked and shredded
1/2 tsp Sesame oil

How To Cook:

1. Wash and soak mushrooms in warm water for 30 minutes; shred.
2. Wash and soak dried bamboo shoots in warm water for 1 hour; shred in 1″ pieces.
3. Slice Pork butt into 1″ matchsticks.
4. Wash and trim green onion, shred on the bias into 1″ pieces.
5. Soak Rice stick noodle in warm water until soft.

Cooking Soup:

1. In Sauce pan, heat broth.
2. When it reaches gentle boil, add Pork, mushrooms, bamboo shoots, soy Sauce and Sugar; simmer 10 minutes.
3. Add soaked Rice stick noodles; simmer for another 10 minutes.
4. A minute before removing from heat, add vinegar and sesame oil; stir.
5. Remove to serving bowl; garnish with shredded green onions.

Ingredients :
3/4 lb Round steak
1 Tbsp Soy sauce
1 tsp Salt
1 Tbsp Sugar
8 Fresh mushrooms (optional)
1/2 lb Bean sprouts
6 oz Bamboo shoots (can)
3 ea Green onions (scallions)
2 cup Beef stock
2 Tbsp Cornstarch
1 tsp Sesame oil
2 cup dried egg noodles
Deep frying oil

How To Cook :

1. Cut beef about 1” long ½” wide and as thin as possible.
2. Mix the salt, sugar and soy sauce together and mix well, then add the beef and marinate for at least one hour.
3. Wash and slice the mushrooms, including stems.
4. Slice the bamboo into thin strips; slice the scallions into 1” pieces; soak, rinse and drain the
   bean sprouts.
5. In a separate bowl, mix the cornstarch and beef stock together.
6. Drain the beef reserving the marinade. Heat the sesame oil and stir-fry the beef for 4 to 5 minutes.
7. Add the cornstarch mixture and remaining marinade, bring to a boil stirring constantly; add the vegetables and simmer for 5 minutes longer.
8. Cook noodles in boiling water for 4 to 5 minutes; drain thoroughly.
9. Deep fry as needed draining on absorbent paper.
10. Place cooked noodles on a plate or serving platter, top with beef mixture.

Ingredients :
2 oz Chinese barbecued Pork
1/4 lb Fresh or frozen peas (if peas are fresh, chill first)
1 tsp Salt
2 tbsp soy sauce
2 tbsp Oil, preferably peanut
2 Eggs; lightly beaten
2 c Long-Grain Rice, steamed
4 oz Fresh Bean sprouts

How To Cook :

1. Heat wok or a dry skillet, when pan starts smoking, spread peanut oil into pan.
2. Add rice, pork and peas and stir-fry for about 2 minutes.
3. Pour in soy sauce, stir-fry for another minute.
4. Pour the lightly beaten eggs over the mixture, continue to cook until eggs are done, about 1-2 minutes.

Ingredients :
1/4 lb Soft, fresh wheat flour Noodles
2 tbsp Cooking oil
1/4 tsp Salt
6 Dried Jyo mushrooms (or 10 Nami mushrooms)
1 c Chicken broth
1/2 tsp Sugar
3 Large stalks celery
Cornstarch paste
1/2 c Sliced bamboo shoots

Noodles:

1. Add soft noodles to boiling salted water; stir with chopsticks & cook until noodles lose their floury taste but are still firm.
2. Immediately drain in colander & rinse in cold water to arrest cooking process.
3. If you hold noodles for more than 10 minutes toss them with a little oil to prevent sticking.
4. Vegetables:
5. Soak Jyo mushrooms for 2 hours in warm water (1 hour for Nami mushrooms); slice in thin strips.
6. Slice celery with the Grain in thin strips about 3″ long.
7. Cut bamboo shoots in strips to match celery.

Stir-Frying:

1. Heat wok to medium-high.
2. When Hot, dribble oil around side of pan. Add salt; stir briefly. Add mushrooms & bamboo shoots; stir for about 30 seconds.
3. Add celery, stir vigorously for 30 seconds.
4. Push Vegetables up side of wok; add broth & Sugar, bring to boil.
5. Add noodles, a handful at a time, stirring them into broth for about 20 seconds.
6. Combine Vegetables & noodles, cover wok, steam for 30 seconds.
7. Push all ingredients to side.
8. If necessary, thicken juices slightly with cornstarch paste.
9. Add paste a little at a time, stirring constantly.

Ingredients :
2 Garlic cloves; minced
8 oz Fresh mushrooms; sliced
1 sm Red bell pepper; sliced
1/2 c Slivered almonds
1 can Water chestnuts; diced
1 can Cream of mushroom soup
3 c Chicken, cooked and cubed
2 tsp Soy sauce
1/4 tsp Pepper
3 Green onions; chopped
3/4 c Mayonnaise
1 can Chow mein noodles

How To Cook :

1. In large skillet, sauté garlic, mushrooms and red pepper in 1-2 tbsp butter until soft.
2. Add remaining ingredients except chow mein noodles. Heat mixture throughly.
3. Place into a 11×7 or 9×13 pan. Now, top with the chow mein noodles.
4. Bake at 350 degrees for about 30 minutes or until bubbling.