Monday, February 22, 2016

Chinese New Year 2016

Gong Hei Fatt Choy and Happy Cap Goh Meh!

In case you didn't know, Cap Goh Meh literally translates as 15th night in Hokkien that is the last day of Chinese New Year. Here's a recap of highlights throughout my 15 days of CNY. Click and play the videos to experience a piece of my exciting life.

Gorgeous take of Kek Lok Si by my husband.

Thursday, February 11, 2016

Recipe: Thai prawn glass noodle (Goong Ob Woonsen)

                     The amount in picture is for 5-6 persons but the below recipe is for 2.

This is just something I put together with the leftover ingredients for CNY eve reunion steamboat. And it was so awesome not to be shared! Do note that this is Thai inspired and not authentic because I don't have specific ingredients and a claypot.

Type: Mains
Servings: 2
Category: Halal

200g glass noodles
6 pieces of prawns
150ml chicken broth
2 garlic cloves
2 slices ginger
1 tablespoon chopped cilantro roots
2 tablespoon oyster sauce
2 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon sugar
1 tablespoon sesame oil
1/2 tablespoon black peppercorns
vege of your choice

1. Soak glass noodles in water for about 15 minutes till they are soft.

2. Prepare marinade by mixing chicken broth, light soy sauce, dark soy sauce, oyster sauce, sesame oil and sugar in a bowl.

3. Pour out water from glass noodles.

4. Marinade glass noodles and prawns with the sauce for half an hour. It's up to you if you want to peel the prawns or not.

5. Pound together black peppercorns, garlic cloves, cilantro roots and ginger slices.

6. Start by heating up normal cooking oil then stir fry the pounded ingredients till fragrant.

7. Pour in the marinated glass noodles and prawns and stir fry for 15 minutes till prawns are cooked. The marinade may dry up so you can add water occasionally.

8. In between, add vegetables of your choice or choose to leave it. And it's simple right?

Review: Mae Salong Thai Restaurant

Hey foodies!

A couple of weeks before Chinese New Year I visited my parents in Sungai Petani and they brought me to Mae Salong Thai Restaurant based on a friend's strong recommendation. Since I did not bring my DSLR, my photos are of low quality.

Located in a housing area far from the city center, this is hidden gem is known for its subtle relaxing environment infused with water features and tasty food.

Monday, February 1, 2016

Recipe: Pesto Pasta

Type: Mains
Servings: 1
Category: Halal

150g pasta
1/2 cup of basil
2 tablespoon pine nuts
1 garlic clove
1/4 cup olive oil
1/4 cup grated Parmesan

1. Bring a large pot of salted water to a boil.
2. Cook the pasta in the boiling water until al dente according to package instructions. Mine is usually 6-7 minutes.
3. Meanwhile, combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree.
4. Add the cheese, salt and pepper, and blend again.
5. After pasta is cooked, drain and transfer into bowl.
6. Add the pesto paste and toss.
 Homegrown basil from my garden. Thanks mum for the plant.