Stir Fried Clam (Lala) with Garlic and Ginger

Stir Fried Clam (Lala)

with Garlic and Ginger

This dish is our family favourite.

I know my son upon seeing this photo, sure will miss it.

Cooked it last few weeks ago.

Will cook for him when my husband and I visit him next month,

if time permit us to do so.  It is inexpensive and easy to cook.

In the market, there is so many types of Clams (Lala).

The one that I am cooking is local Clams (Lala).

Click here if you wanted to know more about Clams (Lala).

 Found this note posted by my daughter.

It's a note from my son to my daughter before he flies to UK to study.

"Take care of yourself and parents too.

Accompany them more as I'm not around especially Mum.

Study hard and aim for 2 A*s this time."

He is so adorable and loving writing this note to my daughter.

As said earlier, my husband and I are very proud of our

children.  Both of them doing great in their academic (never fail us

in their outstanding results), filial children to their parents and

grand parents. Wishing them more success and have a great life ahead.

Oop! I was so busy preparing three dishes for our dinner 

and has forgotten to take photos of the Clams (Lala), 

Ginger and Garlic ....sorry  :)

 410g *Clams (Lala) - around RM5.00

20g Chopped Garlic

70g Chopped Ginger

1 Chopped Chili

*Note : Soak with water for 20 minutes and then wash more than

four times.

Heat cooking oil and add chopped Garlic.

Stir fry for 3 minutes.

 Add chopped Ginger and chopped Chili.

 Stir fry until the garlic slightly brown.

 Add Clams (Lala) and stir fry until the shell of the clams turn orange colour.

Please do add water.  There will be water oozing out from those Clams (Lala).

 Add 2 tablespoon of Oyster Sauce and 1/2 cup of Chinese Wine.

Stir fry until combined. 

Note : We like the taste of the Chinese Wine, thus I added 1 cup.

Taste before dish up.  Serve immeditely.

My daughter saw me posting this dish and said "I want to eat".

Juicy, yummy, delicious Stir Fried Clams (Lala).

Stir Fried Chicken with Garlic, Ginger, Spring Onion and Cilantro

Stir Fried Chicken with

Garlic, Ginger, Spring Onion

and Cilantro

When I read that Little Thumbs Up's theme for the month of April 2015 is 

"Chicken"  organised by Zoe, Doreen (Mui Mui) and Diana, 

I jump with excitement because I know this dish will be like by all.  

Whenever I have the chance, I always introduce this dish to friends and strangers.  

It was taught by my mother in law.

I posted this dish in September 2009 (click here).

But this time I cook this dish without the chicken rice.

*1/2 Free Range Chicken (cleaned and cut to pieces)

30g Garlic (chopped finely)

50g Ginger (chopped finely)

120g Spring Onion (cleaned and cut to 1 inch)

70g Cilantro (cleaned and cut to 1 inch)

* (note : boil the chicken to 3/4 cooked and chop into pieces)

You noticed that I put a lot of Spring Onion and Cilantro

because we love to have more of it.  

You can add less if you don't like it. Choice is yours.

No worry  :)

 Heat up cooking oil and add chopped garlic.

Stir 1 to 2 minutes (don't over brown the garlic).

 Add chopped ginger and stir 1 to 2 minutes.

 Add chopped chicken and stir until the meat cooked

(no more reddish in colour).

 Add some soya sauce and dark soya sauce and stir until

well combined.

 Lastly, add cut spring onion and cilantro.

Stir until well combined and dish up.

Yummy?

You will be the judge.

Have a happy weekend.

I am submitting this post

"Stir Fried Chicken with Garlic, Ginger, Spring Onion and Cilantro" 

to April 2015 Little Thumbs Up - Theme "Chicken"

organised by Zoe, Bake for Happy Kids,

Doreen, My Little Favourite DIY

and hosted by Diana, Domestic Goddess Wannabe.

Chrysanthemum Herbal Drink

Chrysanthemum Herbal Drink

Today I boil Chrysanthemum Herbal Drink since our

weather is so hot and humid to cool down our body

Click here for the method to boil this wonderful

refreshing herbal drink.

I found myself very dumb to order herbal drink 

when I am eating outside.

Some cafe charged RM2.50 (not classy cafe).

Food Court will charge from RM1.50 to RM2.00.

Imagine those classy cafe...they charged RM5.00 to ???.

I am not cheapskate because I think they shouldn't

charged so much when the ingredients are so dead cheap.

I have boycotted myself from ordering herbal drinks 

since last few months ago because I keep on telling myself

that it is very easy patsy to boil and why let those cafe

cut my throat and the herbal drink that I boiled is not diluted 

compare drinking it outside.

Am I right???

Braised Fish Maw with Dried Scallop and Dried Mushroom

 Braised Fish Maw with

Dried Scallop and Dried Mushroom

Hi, I am back after "MIA" (missing in action) for few 

weeks.  I have infection and inflammation on my

right eye.  Now, I am getting much better compare

to the early stage that I can't even look at bright light.

Firstly, I would like to wish everyone 

Happy Chinese New Year and May this Year

of Goat (Ram) brings you and family with

Good Health, Longevity, Happiness and Prosperity.

 This dish is forever favourite to my family.

I bet it is also your favourite dish.

Chinese family will cook this dish for their reunion

dinner (eve of the Chinese New Year).  Different family has their own
version of this dish.  I have been eating this dish for the past few days
at different places till today.  

Never get bored of it especially when you have piping hot rice in front of you. 

In fact, I cooked this dish today for friends of my husband

visiting us today.  All of them big eater and drinker.

Ok, enough of my blabber....need to blog this recipe asap because

I don't want to strain my eye.

 75g Spring Onion (wash, clean and cut - retain the white part only)

60g Dried Scallop (soak with hot water for 3 minutes and wash)

5 cloves of Garlic (skin and lightly smashed)

20g Ginger (skin and slice)

50g Fish Maw (blanch with hot water and slice)

80g Dried Mushroom (wash and soak with hot water for 2 hours and

retain the mushroom water)

Mushroom Water + Water (to make up to 800 ml)

1 tablespoon Oyster Sauce

1 tablespoon Soya Sauce

1/2 tablespoon Pepper

1 1/2 tablespoons Corn Flour

2 tablespoons Water

2 tablespoons Chinese Cooking Wine

 Ingredients ready to be cooked.

 Heat up 1 1/2 tablespoons Cooking Oil.

Add in Garlic and Ginger and stir for 2 minutes.

 Add in white part of the Spring Onion and stir for

2 minutes.

 Add in Chinese Mushroom and stir for 2 minutes.

 Add in 800 ml of Mushroom Water and Water.

Boil for 15 minutes and reduce the fire to medium

and boil further 15 minutes until the mushroom has soften.

 Add in Fish Maw and boil with high fire for 10 minutes

and reduce the fire to medium and boil for 20 minutes.

When the Fish Maw has soften, turn back the fire to high.

 Add in Dried Scallop and boil for 10 minutes and

turn the fire to medium and boil until the dried scallop

has soften.  In between, please add more water if you noticed 

the sauce getting drier.

 Get ready the seasoning.

Mix the Corn Flour with the Water and stir well (for thickening).

Once the Dried Scallop has soften, add in the seasoning
Chinese Cooking Wine.

Then add in the corn flour to thicken the broth.

Turn off the fire.

I know this dish need time to cook but when you eat

it with piping hot rice, you will know that all the hard work 

is well and definitely worth it.

 I am submitting this dish

"Braised Fish Maw with Dried Scallop and Dried Mushroom"

to the "Cook & Celebrate : CNY 2015" hosting by

(Yen) Baby Sumo of Eat Your Heart Out,

Zoe of Bake for Happy Kids and

Diana of The Domestic Goddess Wannabe.

I am also submitting this dish to

"My Treasured Recipes #5 - Chinese New Year Goodies

(Jan/Feb 2015)" hosting by

Miss B of Everybody Eats Well in Flanders and

Charmaine of Mimi Bakery House.

Spaghetti with Salmon

Spaghetti with Salmon

Last month, my husband's good friend from Toronto, Canada 

came down to Kuala Lumpur.  Whenever he come down, definitely

he will bring along a lot of goods from Canada.  This trip, 

he brought a few cans of Salmon.  He knows that I love to cook.

So thoughtful of him.

 I found this very interesting and would like to share with you.

My Promise To My Children

For as long as I live I will always be your parents first

and your friend second.  I will stalk you, flip out on you,

lecture you, drive you insane, be your worst nightmare and

hunt you down like a bloodhound when I have to,

because I love you.  When you understand that,

I will know you have become a responsible adult.

You will never find anyone else in your life who loves,

prays, cares and worries about you more than I do.

If you don't mutter under your breath "I hate you"

at least once in your life, I am not doing my job properly.

 Cans of Salmon  :)  from Toronto, Canada.

 500g of Spaghetti (cook in boil salted water until al dente).

Sliced Brown Mushrooms.

2 Cans of Salmon.

Some Extra Virgin Olive Oil.

4 Cloves of Sliced Garlic.

Some Dried Chili Flakes.
Some Spring Onion.

 Heat up 2 Tablespoons of Extra Virgin Olive Oil.

Add in the Sliced Garlic.

 Once slightly brown, add in 1 tablespoon of Dried Chili Flakes
and stir a short while.

Note : Do not too brown the sliced garlic.

 Add Sliced Brown Mushrooms and stir until soften.

Add Salmon and stir for short while.

 Add cooked Spaghetti and stir until combined.

 Add Spring Onion and stir until combined.

Add salt, pepper and taste.

(Next try, will squeeze in some lemon because the salmon

has slight fishy smell.  It is bearable but will be more

flavourful if added some lemon.)

Serve immediately.

I am submitting this post to 

"Littlle Thumbs Up" with this month theme

"Noodles and Pasta"

hosting by Anne Regalado, My Bare Cupboard and

organised by

Zoe, Bake For Happy Kids and

 Doreen, My Little Favourite DIY.

Fried Flat Rice Noodle and Yellow Noodle

Fried Flat Rice Noodle and 

Yellow Noodle

 This dish is famous in Penang, Malaysia.

Some call it Kuey, Koay or Kway Teow (Flat Rice Noodle).

I prefer this dish with two type of noodles which is Flat Rice Noodle

and Yellow Noodle without chili in it because I don't want the

chili to overpower the taste of the fried noodles.

I'm not saying that this is the best but it's still

delicious for my family and myself!

 150g Flat Rice Noodle

100g Yellow Noodle

1 teaspoon Thick Dark Soya Sauce

2 cloves of Minced Garlic

1 Egg

6 pieces of Prawns

1/2 tablespoon of Soya Sauce

80g Bean Sprout

Note :  The above ingredients are for one person only.

Do increase the portion if you are cooking for more than one person.

Beside Prawn, you can add Fish Cake, Cockles,

Chinese Lap Cheong (Dried Sausage) or Chives.

 Heat up one tablespoon of cooking oil and add in garlic and prawns.

Stir fry the prawns until slightly pinkish in colour.

 Then quickly add in the two type of noodles.

 Stir fry two minutes.  If you notice the wok is dry, 

add in 1/2 tablespoon of water and stir fry further.

 Add in bean sprout and stir fry further.

 Add in the thick dark soya sauce and soya sauce and stir fry further.

 Make a hole in the middle and break in the egg.

 Break the egg yolk and push all the noddles to cover the egg

and then quickly stir fry further until the egg is cooked.

Picture said a thousand words.

Bon Appetit.

Have a happy weekend.

I am submitting this post to 

"Littlle Thumbs Up" with this month theme

"Noodles and Pasta"

hosting by Anne Regalado, My Bare Cupboard and

organised by

Zoe, Bake For Happy Kids and

 Doreen, My Little Favourite DIY.