Archive for category Vegetable

Rocket Salad from Bukit Tinggi

Posted by blurcheryl in My Cook Book, Salad, Vegetable on August 19, 2011

Nice or not the salad? I bought a 2 big bunch of Rocket salad from Bukit Tinggi for just RM5, reasonably cheap in my opinion.

To make the vinagrette

In a bowl mix together a tablespoon of red wine vinegar and half a lemon juice. While whisking, slowly add the olive oil about 2 tablespoon.

Mix the salad

Take a big bowl and add the rocket salad, raisins and toasted bacons.

and

ITS DONE!

Yea.. for a bit of cholesterol I still make one hard boil egg haha

 

 

 

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Sarawak Wild Fern, Bilin Paku Pakis

Posted by blurcheryl in Asian, Cuti Cuti Malaysia, My Cook Book, Vegetable on July 14, 2011

Do you know what kind of vegetable is this? If you are not a Sarawakian or never been to Sarawak  then you may not tasted this vegetable before. Sarawakian call this as Milin, or Bilin. I call it Bilin because it was the name first introduced to me many years ago when I visited Kuching.

It looks like Paku Pakis (wild fern) here in West Malaysia but different kind. Strangely Bilin grows only in Sarawak, so if you get to eat Bilin in Sabah you know where it came from.

Hubby’s friend from Sabah who now stay in Miri, Sarawak came to KL for Shopping last weekend. So I took 2 days off as a Shopping Centre host a.k.a driver to chauffeur the wife around while the husband go for conference in downtown KL. I ask to help me buy a bunch of Bilin and she bought 3 bunch. Hahaha !

According to the missus she need to drive 1 hour to the market to find it but its not sold early in the morning. She learn from the people at the market that the vegetables are harvested in the morning itself  and only available in the mid morning.  This is because Bilin cannot be kept overnight  and it is easily wilted and turn black. I didn’t know it was such a trouble! Anyway the Husband went to the market again and bought  in the afternoon before he heads to the airport.

This is the Bilin I cook. It taste similar to Paku Pakis but much sweeter and crunchier in comparison. I personally prefer Bilin better.  I didn’t know how to cook Bilin actually. So I cook it with Pink Belacan that my sister got  from Bintulu with some bird’s eye chilli.

So delicious and fragrant. No wonder Pink Belacan is so famous!

Oh, one strange thing is: It is common that when you cook any vegetables ~when it is cooked its colour will turn from light green to darker green. But for Bilin, when it is hot on the wok while I stir fried it the colour turn from darker green to lighter green!  

 

 

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Cold Noodles with Tuna

Posted by blurcheryl in 30 minute Quickmeal, Asian, Healthy, Noodle, Pasta, Vegetable on July 7, 2011

Hubby ask me what’s for dinner a million time on the way back from work and I replied him bluntly that he should just have cornflakes with cold milk. He of course not happy with my reply but sometimes I prefer to skip cooking dinner so I have to pretend I am in bad mood to get my ways. When we got home and as I reach for the fridge for milk, * SCREAMS* No cold MILK!! Damn Damn Damn.

Hubby of course didn’t know what’s going on so I told him I am such a good wife, eventhough I am moody I will still cook him a nice meal. I have to think of something to cook randomly.

Aiyooooh.. Weather is so hot! What to eat? Porridge make me sweat more. Soup make me sweat too. Spagetti ah? Everyday also spagetti. Have to weigh my options based on weather this time. Hubby said I always on the aircond in the living room and the electricity bill skyrocketed. Cannot blame me what? Its the weather! I am forbidden to open wide the sliding door at the balcony or else all the freaking hateful bloodsucking mosquito would come in and attack the mosquito magnet. (mosquito magnet here refers to my hubby).

Check my fridge and here’s what I have

  • A pack of zuchinni bought from Cold Storage for RM5.99

Check the can food section

  • Still got Tuna in chilli oil

I still have lots of varieties of noodle left. I always stock up on noodles and if something happen during the Bersih 2.0 I think my supplies can last me for 2 weeks at least. heheheheh

I have to reduce my noodles stock anyway,  I decided to make cold noodles. I am not a fan of cold noodles and I hardly order any cold soba when I dine at any Japanese restaurant as I prefer piping hot noodles to burn my tongue so that I dont eat too quickly.

I think cold noodles is  a perfect dish for ridicously hot weather, its light and healthy too.

Here’s how I make them.

First, boil a a large pot of water with a couple of salt added. When the water is at boiling point, add the noodles and cook until al dente. Once the noodle is ready, remove it immediately from the salt water and give it a cold ice water bath,  ideally. Or you can just leave it aside and add a couple of ice cubes on the noodle and leave it alone to cool at room temperature so that the ice melt or chuck it into the fridge.

Get your can of tuna ready, discard the chilli oil you dont need it. Leave aside

Blanch the sliced carrot and zucchinni with another pot of hot water until slightly soft. Do not overcook it or the texture of the vegetables will turn mushy. Leave the vegetable to cool, or again add ice cubes. Meanwhile, thinly slice onion and you dont need to cook it at all. set aside.

Mix the vegetables and slice onion together, add some olive if you have. Throw in the cold noodles and toss (discard the ice water please).  

Then you may add the tuna in chilli, a couple teaspoon of olive oil, a pinch of salt and toss/mix again. 

Tadaa!! Cold Noodles with Tuna

To add a bit of zing to your palate on this dish, eat this cold noodle together with the garlic tomato puree!!

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Red Potatoes Salad

Posted by blurcheryl in 30 minute Quickmeal, Chicken, Fruity, Healthy, My Cook Book, Salad, Vegetable on July 1, 2011

Recently have been going to Tropicana City Mall quite frequently for movie and also grocery shopping at Carrefour. Wow,  to my surprise Carrefour has improved quite a lot, we found many products  that we couldn’t find in the usual Tesco we went, and their fruits and vegetables are really fresh too even cheaper.

Then I saw they having promotion for the red potatoes and they do look fresh so I bought a few. Red potatoes are less starchy compared to Russet, and easier to cook. The red colour is pretty as well and its ideal for a quick salad.

First, cut the red potatoes into wedges, leave the skin on.

Then season the potatoes with olive oil, I use Chilli Olive Oil my boss bought for me from Italy, then some basil, salt and pepper. Mix Well

Bake for 15 minutes or until potatoes are soft. I throw in some leeks  and rose scallions to bake too.

Then mix your own salad! Mine has some baked potatoes with leek, mustard chicken, spinach and thinly sliced yellow onions.

Does my salad looks oily? I use olive oil as a dressing, with a squeeze of lemon juice.

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Kimchi Bibimbap

Posted by blurcheryl in 30 minute Quickmeal, Asian, Chicken, Korean, My Cook Book, Vegetable on June 28, 2011

What’s the most important ingredient in making Bibimbap? Its the Kimchi! You must have these, and it will make all the difference in making the yummiest Bibimbap!

I have 3 kilo’s of Kimchi at home btw, bought from Isetan Korean Fair quite recently. Slice the Kimchi and put aside. Keep the juice also, its a sin to throw away the kimchi juice okay.

 

Then go find whatever vegetables you have in the fridge, or even better.. leftovers from last night dinner whatever! What I have here  are julienne carrots, shitake mushroom, stir fried chicken with leek, seaweed boiled in salt water to soften it, some kimchi and Gojuchang. You cannot make bibimbap without the Korean Hot Chilli Pepper!

Just before serving, if you have sesame oil… oooh lala .. add some. I think maangchi. would have agree to me on this.

The Fun part now! Mix everything together and eat in big mouthful! Yummy! Its even better with Fried Eggs!!

Bibimbap is such a comforting food. You can make this anytime in less than 30 mins. Awesome!

This one is maangchi version. (photo steal from maangchi.bibimbap)

Note: [Its unintentional. We forgot to serve fried egg with runny egg yolk for the bibimbap I made recently. Its not the first time I made Bibimbap, yet we only realised the absence of the fried egg, not right after we finish the meal, but the next day on the way to work. wahahahaha ..slow]

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Fried Souffle? Yes, you read that right!!

Posted by blurcheryl in 30 minute Quickmeal, Asian, Bake, Egg, My Cook Book, Pork, Soup, Vegetable, Western on June 23, 2011

I am sure everyone know what is Souffle. Maybe have not tasted one, but heard of the Souffle word at least. HK movies always show them so high class, order souffle as dessert geh! 

But have you heard of Fried souffle? Again maybe not.

Perhaps it doesn’t sound rational to fried the souffle. Does the idea bother you?

Try not okay?! The fried souffle is on the savoury side, the sweet sugar is absent from this recipe.

First of all, beat the egg white by using the hand whisk until the egg whites are fluffy and stiff. I’ve got 4 egg whites in it, it turn out quite a lot, so I suggest 3 egg whites would be sufficient for 2 person.

The seperated egg yolks, add in salt, pepper, chilli flakes a bit ( I notice that I put chilli flakes in everything I cook :P ), if you have chicken cubes, maybe a half a cube, or you may add a teaspoon of fish sauce its all up to you. Finely chopped onion can be added too. Stir the egg yolk and whatever ingredients you want to put i.

Then fold in the egg mixure into the egg whites gently. Make sure its well combine try not  to over ly done it or you’ll loose all the air in the egg souffle. Use a pan, drizzle over olive oil and pan fry the Egg souffle until golden brown.

 Tadaa!! Fried Souffle done!

To serve the dish my way, make some bacon crumbly, add in nuts (I put here Pecan but not so nice, I think substitute with walnut would be better), some kwailo spinach, mushroom sauce (its actually Campbell Soup that I use so that I can drink the soup too). Malaysian being Malaysian, for the love of Chilli, you can eat this with Chilli sauce. Why not right?  Kampung Koh Garlic Chilli lagi best. haha

 

Hope you will enjoy this recipe creation of mine! haha

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Bacon and Courgette Aglio Olio

Posted by blurcheryl in 30 minute Quickmeal, Bake, Just Food, My Cook Book, Pasta, Pork, Vegetable on May 19, 2011

Recently I bought a good deal voucher online knowing that the voucher can be utilise for dine-in or getting the meat at the counter. Look at our selections of Chicken Sandwich Ham, Turkey Hams, Honey Glaced Ham, Pancetta, Bacons Affummicata  Cotta, Salami Napoli and Brutwurst Sausages all for the price of RM54.90 only.

Got so excited over those meats, I decided to cook pasta again for dinner. Here’s the ingredients:

  1. Spagetti
  2. Chilli Flavored Olive Oil
  3. Olive Oil Margarine
  4. Feta Cheese with Olive
  5. Courgette sliced
  6. Bird’s eye chilli finely chopped and seeds removed
  7. Bacon Slices
  8. 4 cloves of garlic finely chopped
  9. Rock Salt
  10. Chilli Flakes

Bring a large pot of salt water to boil, add a teaspoon of cooking oil and cook the spagetti to ‘al dente’. Follow the instruction printed on the package. Once cook, drain the spagetti but reserved 1/2 cup of the pasta cooking water.

After that, heat the pan with Olive Oil Magarine add  bacon and the  chopped garlic and brown it. Set aside. With the heated pan cook the courgette until soft, you may add another knob of the margarine/ olive oil if the pan is too dry. When the courgette is cooked, throw in the bacons, garlic, chopped chillis, chilli flakes give it a good quick stir fry. Pour in 1/2 cup of the pasta cooking water into the pan, and add the spagetti  and stir thoroughly with all the ingredients. Do not reduce the heat, make sure the water is reduced and add salt to taste, then its done!

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Gorgeous Milky Carbonara

Posted by blurcheryl in My Cook Book, Pasta, Pork, Vegetable on May 16, 2011

This is a healthier version of the usual traditional creamy carbonara spagetti. I substitute the cream with the use of low fat milk for the sauce and it turn out pretty well minus the potential increasing wasteline.

Some might wonder if it may taste bland but its not! Its delicious!! 

The ingredients here for 1 person meal.

  1. Spagetti
  2. 2 garlic cloves, finely chopped/ crushed
  3. 1 egg yolk
  4. 3/4 cup low fat milk
  5. Grated parmesan cheese
  6. Olive oil
  7. Margarine
  8. Salt/ Pepper/ Chilli Flakes
  9. Meat of your own choice.

Boil the salt water in a pot, add a teaspoon of cooking oil and cook the spagetti. Follow the instruction printed on the packet. Once it is cooked, remove the spagetti from the pot and set aside.

Fry the meat, bacon, pancetta or whatever rocks your appetite. I marinated the chicken breast a night before and wrap it in a tin foil before roasting it in the oven. You can make this in advance, especially you are cooking on a workday. Save a lot of time.

To make the sauce, crack one egg, separate egg yolk and egg whites.  You may keep the egg whites but for me I hate to keep things overnight as I always forgot to cook them. So what I did was fry the egg whites and serve it.

For the sauce: Combine milk, egg yolk, pepper to taste, chilli flakes just a bit (optional), a pinch or two of salt, grated parmesan cheese, and whisk everything together. Set aside.

Use a pan, fry the garlic with some olive oil, add spaggetti into the pan just to heat it. Remember to switch off the gas/ fire by now. Add the sauce mixture into the pan, add a knob of magarine. Toss everything quickly and thoroughly and mix until the sauce thickened.

Voila!! Dinner is served in 30 minutes (preparation and cooking time)

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