Ongrizinal Catherine's B-day

今天是Catherine 的大日子，临时做了一个cocktail，就命名为 Catherine’s B-day.




作法:

将少许 Sunquick® Peach & Orange fruit drink base 倒入高脚玻璃杯，

加少许冰块，

最后再加 F&N cool ice cream soda至满。







坐在沙发看电视直播王子与公主的婚礼，好享受！

丝瓜炒蛋 Stir-fried Luffa with Egg

丝瓜 Luffa aegyptiaca ( Luffa cylindrical ), known as smooth luffa, is a close relative of 角瓜Luffa acutangula, ( angled luffa ) which have ridges skin.  Despite the differences in their look, both taste quite similarly in texture and flavour.  

First and foremost peel the luffa.  The skin is tough to chew, harder even to swallow.  Then, cut into bite size.

Julienne some ginger, sauté it over pan.  

Stir fry an egg with the ginger.

Put in all the luffa, stir fry with some FooChow RedWine.

Simmer for a while till the luffa softened. 

Add salt to taste. 

Previously, while cooking angled luffa, I had always put in the egg last, after the luffa is cooked.  But this often resulted in the egg scattered all around, and murky gravy appearance, which is not very presentable. 

Thus, this time, I stir fry the egg first.  The result is very encouraging !   

福州红酒鸡汤面线 Misua in Foochow RedWine Chicken Soup

Misua ( in Hokkien ) ( 面线 pronouce as mian xian in pinyin ) is vermicelli made of wheat flour.

Misua is originated from Fujian, China. In Foochow dominated Sarawak, it is served with Foochow redwine chicken soup . As it signifies long life, misua is a must-have birthday food.

It can be easily obtained from any groceries stores in Sarawak, in both fresh and dried form.

Cooking a misua is an easy task !

First, boil some water in pot. When the water bubbled, put in the misua.

In the blink of an eye, the misua will float to the surface, indicating that its cooked.

Serve hot with Foochow redwine chicken soup.

福州红酒鸡汤 Foochow RedWine Chicken Soup

Ingredients :

1. chicken, about 500g

2. shiitake mushroom x 10

3. dried wolfberries ( Lychium barbarum )

4. ginger, sliced

5. foochow red wine

6. sesame seed oil

alternatively, can add canned button mushrooms

Method :

1. heat the sliced ginger in sesame seed oil

2. add in the chicken, stir with foochow redwine till half cooked

3. transfer the chicken into a pot, add water

4. add in shiitake mushrooms and wolfberries

5. simmer till cooked.

6. salt to taste.

Labu Masak Lemak Cili Api - Pumpkin in Coconut Milk

This is a Malay dish : pumpkin cook in coconut milk, extra-kicked with chilli pepper.  Almost anything can be prepared lemak-style, mostly vege-dishes. 

The recipe is simple . . .

First, I saute some garlic and shallot, then I add in some chilli pepper, pounded dried prawn and minced chicken.  Next, I put in all the diced pumpkin.  Stirfry a bit before add in the coconut milk. Simmer till the pumpkin softened.  Add salt to taste.

Serve hot with rice.

Glutinous Rice with Durian Jam

Last week, my colleagues shared with me an unique recie of durian jam.  Then, last night YeeMeng gave me 2 durians.  What a great timing !

Today, when I cracked open both durians, I found some Plagideicta magniplaga larvaes feasting in some compartments of the fruits.  The aril I salvaged from the larvaes’ party can still be made into tempoyak, a fermented durian dish.   

For tonight’s dinner, I will have steamed glutinous rice with durian jam.

Out of the remaining edible durians, I removed some of the aril, mashed with a spoon and heated over a pan with some water.  Then,  with the speed of lighting, add to the durian a watery mixture of 1 teaspoon of flour + 1 teaspoon of coconut milk powder + 1 spoon of sugar.    Bring to boil and serve with glutinous rice.

Its creamy, sweet and rich with durian flavour.

Must try !