Fettuccine with Meat Balls in Tomato Sauce

Fettuccine with Meat Balls

in Tomato Sauce

 I cooked this last few weeks ago for our weekend brunch.

My family loves to eat any kind of pasta.  They always can't get

enough of it.  Wanted more or 2nd helping after few hours.

Malaysia schools holiday will start tomorrow until end of this year 

and I just love it because the road traffic will be less and I do not need 

to wake up at 6.00 am.  Now I will have longer hour of sleep..Horay!

Same goes to my two young adults going to college.

Eventhough traffic will be less but shopping malls and places of interests

will be full of people (and don't forget the airports also).  

Well, we cannot have both, am I right?

Back to my wonderful recipe.

 I have extra Meat Balls which I frozen it.  

Take it out and thaw at room temperature.

Click here for the Meat Balls recipe.

One jar of ready made Original Tomato Sauce.

 Heat up 1 tablespoon of cooking oil and add the Meat Balls.

No need to cook it so long because your Meat Balls are already cooked.

 Once your Meat Balls already heated up, pour in the

ready made Tomato Sauce.

 Once you notice the sauce bubbling, turn off the fire.

Do not cook so long because the sauce will dry up.  Keep at aside.

Get ready one pot of boiling water with some added salt.

Add in the Fettuccine and cook until al dente.

Drain and toss with some of the boiled water from the pasta to avoid

the Fettuccine stick to each other.

Scoop some of the Meat Balls in Tomato Sauce into the 

drained Fettuccine and mixed well.

Now, you can cook this for your lovely family during this school holiday.

Am sure they will love it.  Mark my words for it.

Salted Shredded Chicken

Salted Shredded Chicken 

 My mother loves to cook this dish to add into the porridge.

Normally she will cook this on Friday together with 

some Fried Noodle or Fried Rice Vermicelli for our dinner.

In fact, it is very easy to cook for those 1st timer and for experience

cook, it will be easy as 123.  If you feel like wanting to eat porridge,

why not try cooking this dish.

 2 pieces of Thighs (clean and cut away the fat)

 Add in the fine Salt and rub the thighs with fine salt

until well coated.  It was around 2 tablespoons of

find salt that I added.  If you find it is not enough,

by all means, add more.

 Look like this when well coated with fine salt.

 Once the pot of water is boiling, steam the thighs.

 To test whether it is cooked, try using a chopstick and 

poke into the thigh, if you see clear water running out and 

not blood, then it is cooked.  Switch off the fire.

 Take out and let it cool before shredding it into pieces.

If you shred into big pieces, you can use a knife by cutting 

into desired sizes.  Left over bones can be stored into 

freezer to make chicken stock.

Salted Shredded Chicken

Quote : “Happiness is not something ready made. It comes from your own actions.” 

by Dalai Lama XIV

Pumpkin Seed Cupcake

 Pumpkin Seed Cupcake

Now we are in the month of November.  

Less than 7 weeks and it'll be goodbye Year 2013 and hello Year 2014!  

Are you scared? No, I am not scared, to me, it is just another year.

A lot of people will be saying, aahh..I did not do this, aahh..I did not do that,

what have I achieved, why time flies so fast and etc etc.

I told my husband that I wanted to do patchwork again.  
Yeap! Besides baking and cooking, patchwork is also one of my hobbies.

Well, it is still undecided whether to do it or not to do it.

 Now let's start my recipe of Pumpkin Seed Cupcake.

This one is great for breakfast, snack, tea time or supper.

For me, I had it for my lunch.

It is fluffy and not oily, any health conscious person will like it surely.

 100g of toasted Pumpkin Seed

 For the ingredients and method before adding the Pumpkin Seed, 

please click here.

For your information, I double the ingredients.

 Once your Pumpkin Seed well combined.  Scoop into paper lined tray.

 Baked at 180 Degree Celsius until done.

 Once baked, take it out from the oven to cool for 10 minutes and 

then take out the cupcakes from the tray to cool further.

 Hmmm so nice smell and delicious to eat.

Have a happy wonderful weekend with your family, loved ones and friends.

Quote :  The only thing that will make you happy is being happy with who

you are, and not who people think you are.

15 Minutes - Fried Rice With Carrot and Egg

15 Minutes - Fried Rice With

Carrot And Egg

While posting this fried rice, I am salivating because I love fried rice and

same goes with my family.  

Easy to cook, delicious to eat and cheap to our pocket.

 2 bowls of cooked rice (preferably overnight).

2 beaten eggs with dash of pepper and salt.

1 carrot (cleaned and julienne).

 First of all, you need to cook the carrot to 80% done and leave at one side.

(Note : Don't over cook the carrot)

 Heat 1 tablespoon of cooking oil and 1 teaspoon of salt.

 Add in the cooked rice and stir for 2 minutes.

 Add in the beaten eggs.

 Stir for 3 to 4 minutes or until the eggs 80% done.

 Add in the carrot.

 Stir until all the eggs are cooked.

You will notice that the rice is no more wet.

Sometimes I cook this dish to bring to work for my lunch or

my daughter (crazy for any fried rice) will bring to college.

Both boys in our house (husband and son) will be just boys will be boys,

prefer to eat at home.

Fried Shallot

Fried Shallot

Chinese likes this Fried Shallot in their foods.

Just add into pan mee noodle, noodle soup, dried noodle, 

steamed fish, steam bean curds, steamed yam cakes and etc.

I made this last week and yesterday my mother brought us

some steamed radish cake and without any hesitation, 

I added the fried shallot and drizzle some of the balance shallot oil.

Hmmmm.....so yummy.

150g small or medium size Shallots

 I hate to peel and slice Shallot or Onion because it will

make me cry like a baby....yeap it is true.

So, I frozen the shallot and then take it out to peel and slice

the Shallot.  No more tears and no more crying baby.

HaHaHa

 Heat up with high fire, one cup of cooking Oil.

 Once your cooking oil is very hot, add in the sliced Shallot and stir it.

 You must keep on stirring and stirring.

DON'T LEAVE IT UNATTENDED.

 Keep on stirring and you will notice it is getting browning.

Turn the fire to medium and keep on stirring.

 Once it is 90% brown, turn the fire to high and keep

on stirring for one minute and then turn off the fire.

The hot oil will still frying the shallots (if you do not turn

off the fire, eventually the hot oil will burn your shallots).

Quickly dish out the fried shallots into a colander to drain 

the oil and let it fried shallot to cool and keep inside

a cleaned jar.  

Because we wanted to have crispy

fried shallot, that is way we are not adding in the cooked oil.

Some people also like to keep the cooked oil together

with the fried shallot, just like drizzle into dried wan ton mee.

Choice will be your.

Have a Happy Wonderful Weekend.

Stuffed Fried Tauhu (Tauhu Sumbat)

Stuffed Fried Tauhu (Tauhu Sumbat)

Today, I make this again because it is one of my 

favourite snacks. Beancurd has a lot of words,

Tauhu, Tofu, Towfu and etc.  Not sure which

one will be the correct word.  Well, whatever the

the correct word will be, it is just made from Soya Beans.

I just leave it to the bright brain to sort it out

because I just wanted to eat it only.

Please click here for the recipe.

I am submitting this post to Little Thumbs Up "Soya Beans" event

organized by Zoe from Bake For Happy Kids and 

Doreen from My Little Favourite DIY

and hosted by Mich from Piece of Cake.

Steamed Tofu With Fish Paste

Steamed Tofu (Bean Curd) With Fish Paste

Eating tofu (bean curd) is good for health.  The taste is bland but if mixed 

together with other ingredients sauce, it will be a delicious healthy dish.

If you want more details on tofu (literally mean bean curd),

please click here.

This recipe was passed down from my maternal grandmother 

to my mother, my mother to me and now to my children.

As said before, my mother is 76 years old and this recipe from

my maternal grandmother, so this dish will be more than 100 years old?

According to my mother, this dish is a "poor man food", to me it is

not "poor man food" because the pre-made fish paste bought 

from the wet market is not that cheap lor.  As usual, my daughter

is my quality controller and gave me a thumbs up but she prefer

the fish meat to be medium size chunky instead of mashed finely.

I love to eat it only with hot piping rice, just mix it with my rice 

and eat it straight away.  

3 pieces of soft tofu.

230g of fish paste (you can get it from wet market fish monger).

 Mash the three tofu to finely or chunky (all depends to your preference).

 Then, add in the fish paste.

 Mash it until finely or chunky (all depends to your preference).

Lastly, pour in one tablespoon of cooking oil, some dash of salt and pepper.

Note  : When we bought the pre-made fish paste, the fish monger has

already put salt into it, so remember to be cautious when you are

adding salt.

 Pour into a plate and level the top with the back of the spoon evenly.

Steam at high fire for 15 minutes or less (depends on your quantity

and fire).

 Once cooked, turn off the fire and scoop away all the water on top of the

tofu/fish paste.

 Sprinkle the top with dash of black pepper, soya sauce, fried shallot,

oil from the fried shallot and spring onion.

Lovely to see, smell and delicious to eat.

Once eaten, considered sold the recipe to you....LOL

I am submitting this post to Little Thumbs Up "Soya Beans" event

organized by Zoe from Bake For Happy Kids and 

Doreen from My Little Favourite DIY

and hosted by Mich from Piece of Cake.

Have a happy weekend.