Cantonese Style Noodles

This is one of my all-time-favourite noodles. I cooked this for lunch one Saturday. Instead of flat rice noodles (kuey teow), I used yee mein (a type of dried noodles). I prefer to buy those thinner kind of yee mein (have no idea what noodle they call it though?). It’s pretty easy, all that need to be done is to cook the gravy which consists of the following ingredients:-

Chicken meat, sliced (lightly season with a pinch of salt, pepper, corn flour and oil)
Prawns, shelled
Fish cake, sliced
Crabsticks
Choy sum (sawi)
Wong ngah pak (Chinese cabbage)
Chopped garlic
Eggs, lightly beaten
Seasoning – oyster sauce, light soya sauce, sugar, salt, fresh chicken stock.

1. Heat oil in a wok and fry garlic until lightly golden.

2. Add in marinated chicken meat and prawns. Fry well then add in fish cake, crabsticks and seasoning and bring to a boil. Put in sawi and cabbage. Then add thickening (corn flour + water). Turn off the heat and stir in eggs.

3. Give it a quick stir and pour the gravy onto the noodles.

Simple Food For Lunch

We always have a problem of what to cook for lunch during weekends. It is rather difficult to come up with something that everyone loves to eat, especially the kids. Most of the time we ended up with noodles - a dish that is simple to prepare and easy to cook!

At times, we will just cook a BIG pot of porridge when we are bored with noodles or simply when we can’t think of what sort of noodles to dish up. Sharlene’s nanny is also our cook. She handles all the cooking for us and if she’s not on leave during the weekends, she does that for us too. That's the reason why I'm so lazy to cook now...heheh :)

Normally we let her know what we would like for the day, purchase the ingredients required and she will do the cooking for us. Here are the noodles we ‘ordered’ from her a few Saturdays ago...


Fried Tomyam Meehoon – with lots of beansprouts, prawns, squids, fishcakes, fried beancurd and shredded ‘daun limau purut’. She cooks this dish very well and everyone doesn't seem to get tired of eating even though we have it quite often for lunch.


Another variety of noodles for the kids. She has to fry this non-spicy meehoon along with the tomyam meehoon just for the kids.


On that day I also baked a tray of chocolate chips muffins for teatime. My nephew loved this and chomped down 3 at one go. Actually, my main purpose of baking this was to finish off the remnants of chocolate chips, which I used to bake cookies for CNY this year. So long ago right...but when I checked the expiry date; it’s still within the expiration. So no worries :) I put in abundance of chocolate chips but there were still some leftovers. Looks like I need to bake another round of....errm, perhaps chocolate chips cookies this time to clear my stock.

Have you noticed the uneven color tone of the muffins? Some are darker and some are lighter in color. It could be the heating element of my oven that is positioned at one side of the oven. So, the muffins that were placed near the heating element obviously get darker and those placed further were lighter. Arggggh, can’t wait to buy a better oven BUT the current one is still in working condition…so got to put off this idea for the time being.

Prayers For My Late Mother-In-Law

Last Sunday, we had Chinese prayers for my mother-in-law who passed away last year. It was just a simple prayer at home with the attendance of some close relatives. The prayers were held in conjunction with my late MIL’s 1st year death anniversary. I was told that for 1st year anniversary, the prayers have to be on the deceased’s birthday and not the day he/she departed. In fact, I never knew about this practice until I was informed on it.

For the said prayers, we prepared lots of food (my late MIL’s favourites) to offer on the prayers table. That’s how the prayer table looks like with all the food items placed to the brim:


Homecooked food consists of fried fish (Tilapia), stir fried pork with sliced ginger and spring onions, steamed chicken, fried 'wanton', creamy butter prawns, stir fried vegetables.

We bought the following items: assorted fruits, portugese egg tarts, pau, colourful nyonya kuih, durian, 'loh mai kai' (steamed glutinous rice) and a birthday cake. Hubby's aunty brought over 1 1/2 roasted duck and 'siew yok' (roasted pork).


This was the creamy butter prawns I cooked on that day. For this dish you will need -big prawns, butter or margarine, 1 can of evaporated milk, lots of curry leaves and chilli padi and of course, some salt and sugar for seasoning. Very simple and delicious! Using the same ingredients and method, this creamy butter sauce goes very well with crabs too.

Yummy Yam Cake

This tray of mouth-watering savoury yam cake (“Wu Tow Ko”) was taken out from the wok at around 11.45pm, Saturday night. While the yam cake is still hot, I sprinkled lots of dried prawns, fried shallots, spring onions and red chillies on top of the cake. Although it was my first attempt in making this snack, I was delighted it turned out so well and presentable! At least, my effort is not wasted.


Last Sunday, we had yam cake for breakfast together with homemade soya bean. Oh my, look at those big chunks of yam and I could taste it almost on every bite. But I wonder, why my yam cake doesn’t look as purple as the one in the recipe? Maybe, it wasn’t a purple yam. Anyway, it’s always better to have homemade food…definitely more nutritious, natural and economical. And for those of you who wish to try out this snack, you can get the recipe from Amy Beh Book 2. It’s really very easy to do. The next time, I will add in some five-spiced powder and increase a bit more water, as I prefer a softer texture.

Steamed Savoury Glutinous Rice

As mentioned in my earlier post, I intend to make 'Loh Mai Kai' (steamed savoury glutinous rice)...... and I finally did it during the weekend. I took out my recipes file, searched for a recipe on 'Loh Mai Kai' and found one that was quite simple to do. There are a few version of 'LMK' recipes in my collection. I like to follow recipes that are easy and straightforward. Too lazy to read those lenghty and complicated ones. I modified the ingredients and used - 2 deboned chicken thighs, chinese mushrooms and chinese sausages (lap cheong). I wanted to put 'char siew' too but it wasn't available in the wet market. I followed the method thoroughly, arranged the ingredients neatly in the bowl and filled it up with the glutinous rice. As we intend to have the 'LMK' for breakfast on Sunday morning, I kept it in the fridge after steaming.

The above pic was taken during breakfast on Sunday morning. We had homemade yummy 'LMK' with sweet dessert cooked by Sharlene's nanny.


This's the bowl of 'tong-sui' I had for breakfast. The main ingredients are pear, honey dates, dried longan and white fungus.

Delicious Porridge

We had porridge for lunch a few Saturdays ago. This bowl of porridge here looks very plain and dull but I tell you it tastes very delicious and smooth. The main ingredient for the porridge is salted chicken and nothing else, maybe some salt only.

On our way back from Penang 3 weeks ago, we stopped over at Bercham, Ipoh for lunch and there we saw a shop selling salted chicken. If I am not mistaken, Ipoh is rather well-known for its salted baked chicken. At first my SIL bought only 2 boxes (1 box consist of 1 whole 'kampung' chicken) and its very cheap, only RM16 per box. Here in K.L is selling at above RM20. We tasted the chicken on the spot....so terrible eating with our fingers. It was finger licking good as the chicken was SOoooo tasty, tender and juicy. Not too salty and it has a nice aroma of 'dong quai' (chinese angelica), a type of chinese herbs which they put about 4-5 slices of it into the chicken cavity. My food enthusiast SIL bought another 6 boxes before we left the place. You must be wondering what are we going to do with so many boxes of chicken. Well, we distributed a few to neighbours and friends and the balance kept in the freezer for own consumption, of course.


We still have 1 box left in the freezer and here's the picture of the plastic bag with the name of the shop and its address. I didn' take pictures of the chicken as it was wrapped up in paper and the box is full of ice bits. What do you think I should do with this last chicken I have in my freezer?? I thought of steaming it for dinner this week.....err still considering or maybe, another round of porridge this weekend!