15 Minutes - Stir Fried French Beans, Ladies Fingers & Mushrooms

15 Minutes - Stir Fried French Beans, 

Lady Fingers And Mushrooms

There is a reason why I call this 15 Minutes Food.

In the morning, my daughter was getting ready for work and 

I asked her whether she wanted me to cook anything for her to bring

to work.  She said she has no time to wait for me to cook.

I said it will be a simple dish which take me less than 

15 minutes since I have some ingredients inside the fridge 

and then she is willing to wait.  Without hesitation, I quickly

fly to my lovely kitchen to start preparing and cooking.

One handful of French Beans - Wash and cut.

One handful of Lady Fingers - Wash and cut.

One handful of Mushrooms - Wash and cut the bottom.

Heat up the wok and 1/2 tablespoon of cooking oil.

Pour in the French Beans, Lady Fingers and cook

for less than 3 minutes.

Then pour in the Mushrooms.

Cook until it is cooked.

Pour in 1/2 tablespoons of Oyster Sauce.

Cook until the sauce is slightly dry and turn off the fire.

Dish out.

You can eat it with rice but my dear daughter 

prefer to eat it without any rice.

Sure my daughter must be thinking about me while

she is enjoying this dish during her break time.

:)

Another few more months, she won't be

working at The Borders, The Gardens, Mid Valley

because she will be starting her Bachelor of Laws.

Steamed Fish Balls & UFO Balls

Steamed Fish Balls & UFO Balls

I did this dish for my daughter and my lunch today.

My daughter and I had this dish with my favourite

Maggi Assam Laksa.  Very simple and easy to make.

This morning I sent my husband to the airport. He's flying to Bangkok

and coming back next Thursday and then the next day flying

off again to Ho Chi Minh, Vietnam  with me for a holiday.

After a few days we will come back from Ho Chi Minh, Vietnam,

and off he will go again to Guangzhou, China.

My dear colleague Elly Chong said that we drive to work but

my husband board plane to work.  Ha Ha Ha, he is not

a pilot but a businessman that needs to travel very often 

locally and overseas.  My son has been having weekends

college classes these past few months and this evening we'll be 

meeting him  for dinner in Rakuzen, Empire Subang.

20 pieces of Fish Balls.

20 pieces of UFO Balls (I do not know the name and my

children always called it UFO Balls. To Malaysian

Chinese, you will know what I mean since the shape is like UFO)

Some Garlic Oil (please click here for the recipe)

Lay all the Fish Balls and UFO Balls nicely into a plate.

Boil the wok with water with high fire.

Once the water inside the wok is boiling rapidly,

put in the plate with the Fish Balls & UFO Balls and

steam for 7 minutes (depends on your fire).  

Do not over cook, if not your Fish Balls and UFO Balls 

will be harden.  Once done, take the plate out from the wok.

Sprinkle with garlic oil and dash of soya sauce.

Serve immediately.

My daughter and I finished this whole plate with my

Maggi Assam Laksa Noddle.  You can eat it with your 

piping hot rice or Fried Rice.  The choice is yours.

Happy Cooking & Eating And Hope You Have A

Wonderful  Weekend!

Long Bean & Chinese Sausage Rice

Long Bean & Chinese Sausage Rice

The majority of Chinese households will cook this dish and

different household will put in different ingredients.

In this recipe, I incorporated Long Beans and Chinese Sausages only.

There's a Chinese saying called "Yat Wok Suk" which means 

"everything cook in one pot" which in this case, is a rice cooker. 

Since two weeks ago, I have been leaving my office at 

around 8.30 pm to 9.00 pm and reach home before 10.00 pm.

I feel so guilty towards my family for working so late but 

what to do when there's big responsibilities and 

they come at the last minute.

This dish is my family favourite and  I cook this dish today

with love and a way to thank them for being understanding. 

250g Long Beans.

350g Rice.

160g Chinese Dried Sausages.

Discard the string from the Chinese Dried Sausages and

place in a plate.

Pour in hot water and leave it for 5 minutes.

Take out the edible skin from the Chinese Dried Sausages.

The choice is yours if you prefer to eat the skin.

Cut the Long Beans and Chinese Dried Sausages

into your desire sizes and leave at one side.

Wash the rice until the water comes out clear.

Pour in tap water (800ml).

Note : Measurement of the water to cook the rice 

depends on your rice.  Remember to put more by

around 100ml since you have other ingredients to be cooked

inside the rice cooker.

Then pour in the cut Long Beans and Chinese Dried Sausages.

Lastly, pour in 2 tablespoons of Soya Sauce, 

1 tablespoon of Dark Soya Sauce, dash of pepper and

dash of Sesame Oil.  

Switch on the rice cook and cook it until done.  

When the rice is 3/4 cooked, open up the rice

cooker lid and use the rice spatula and mix the rice

thoroughly and cook until done.

Am I right? So easy to cook and delicious to eat.

I also cooked Stir Fried Cabbage with Dried Shrimps 

which you can click here for the recipe.

Happy Cooking and hope you have a wonderful weekend

with your family.

Baked Beans With Eggs

Baked Beans With Eggs

My mother is 75 years old and she still cook this dish for us.

It is one of my favourite dishes and so does my family.

Whenever I have this dish, I am sure will eat extra rice....yummy yummy!

My son can cook this dish, that means you also can cook this dish.

You can whip out this dish less than 10 minutes.

One 425g can of Baked Beans In Tomato Sauce.

2 Eggs.

With fork, beat the eggs slightly.

Heat up the cooking oil.

Pour in the beaten eggs.

Once you notice the side of the beaten eggs is slightly cooked,

turn over and cook further.

Once you notice the beaten eggs is 3/4 cooked, 

turn it over again and cook further.

Once cooked, use your spatula and cut it into pieces.

Lastly, pour in the Baked Beans.

Keep on stirring.

After a while, you will notice that the tomato sause has changed 

colour and thickened, then turn off the fire.

You compare the top picture with this picture.

Am I right?  

Dish out into a serving plate.

I cooked this dish many months ago and

while loading into my blog, my mouth already salivating.

Tomorrow is Hari Malaysia and would like to take this opportunity 

to wish all Malaysian A Very Happy "Hari Malaysia" 

and enjoy this long holiday.

Old Cucumber Soup

Old Cucumber Soup

This soup is one of our favourite soups.

I boiled this soup for our today dinner.  

We came back yesterday late night from our Beijing holiday.

Beijing soups are very bland which we do not like except for my daughter.

This soup is good for our body since the weather is so hot.

This is one of the foods that MAS Business Class served.

Smoked Duck Breast With Raisin Mango Relish And Fresh Lettuce.

Normally I hate airline food but this one is good.

We were on Business Class and they served us non stop

with foods and beverages until we did not realize that we have 

already sat 6 hours for our trip.  

I drank three glasses of Champagne and nearly got drunk. 

:)

Heard that this road and buildings are re-constructed for the 

Olympics 2008.

Zhengyangmen Gate. (Forgotten, I hope it is correct)

Inside Forbidden City.

Taken from Summer Palace.

Hutongs of Beijing. 

(Oldest area in Beijing)

Great Wall of China.

Temple of Heaven.

My daughter commented that we don't smile much.

How to have good wide smile when the sun is so hot, humid

and shining at our eyes?  Anyway, it is a good and relaxing

trip for our family.  We had good food, great service, 

happy shopping, non stop walking and climbing, good laugh and 

lastly great relaxing from our flight, hotel and tour.

Watch out for my other blog where all the pictures will be.

  Coming Soon!

460g Pork Ribs (wash and drain).

800g Chicken Carcass (wash and drain).

700g Old Cucumber (Low Wong Kuah).

Note : It is alright if the weight of your ingredients does not tally 

exactly with mine.

Before cutting, wash and drain the old cucumber.

Cut into half and with a spoon, scoop out the seeds.

Peel slight the skin.  Do not peel all because once your

soup is boiled, your old cucumber won't be intact.

Get ready your pots with boiling water.

Left pot is to boil my soup.  Water depends on your pot.

Right pot is to par boil the meats.

If you are lazy to do this way, you can straight away

dump all the meats with the old cucumber into the

pot and start boiling the stoup.  I prefer par boil the meat 

because I wanted to scoop away those scum floating 

on top of the water.

Once your pork ribs par boiled, transfer the port ribs

to another pot.

See those scum floating (that is what I was highlighting).

Once your chicken carcass par boiled, transfer to another pot.

Par boiled Pork Ribs and  Chicken Carcasses in another pot.

Put in the Old Cucumber and start boiling for 1 hour with

high fire and then lower down to medium fire and boil another

one hour.

Look like this.

Nourishing Soup.

All of us finished this soup without any drop left cause

we missed our Malaysian home cooked soup.