Saturday, 26 May 2012

The Simple Fried Pasta

Although boiling may be the most common way to prepare pasta, like most of the western style of pasta that most of it used tomato puree or creamy type.  As for me, I would make fried pasta now and then for a change, to add in some Asian flair to salads and main dish meals, how about that?  For me, if I want a quick, simple meal, it’s just like making fried rice, which Chinese make most of the time.  I have seen fried spicy “sambal” (a Malay signature spicy sauce) spaghetti when I do some research on fried pasta but I feel it will loose the origin of pasta.  So, I have decided to try this – the combination of western with east flair fried pasta.  I am not talking about deep fried pasta here, is just an ordinary stir-frying done in a pan or a wok. I have chosen spirals, it could be the multi-color of these pasta has actually attracted me. It turns out interesting especially when I have mixed it with some colorful bell peppers.  As for the seasoning, I am still keeping the western taste. I used Italian herbs, Oregano and ground black pepper and even some parmesan cheese, no meats but I add in some sausages … won’t believe it, it’s tasted great and you must try it and am sure your children will like it too!

The Simple Fried Pasta
200 gm of spirals pasta
1 capsicum (any color), cut into cubes
2 pcs of plain sausage, sliced
2 tbsp of olive oil
1 onion, chopped
2 cloves garlic, chopped
2 tsp of Italian herbs
2 tsb of oregano
2 tsb of ground black pepper
2 tbsp of parmesan cheese
Salt to taste

  • Boil pasta in a pot of water that added with oil and pinch of salt for taste.  Drain it.
  • Heat oil in pan or wok over medium heat
  • Add in garlic and onions for a minute
  • Add in capsicum and sliced sausage
  • Stir it until its half cook
  • Add in pasta and toss it
  • Add in Italian herbs, oregano, ground black pepper and a pinch of salt for taste and continue to toss.
  • Lastly, add in parmesan cheese and stir for another few minutes.
  • Remove from pan or wok and serve it warm.

Capsicum cuts in cube
Sliced sausage
Boiled Pasta
Fried pasta ready to serve

Saturday, 19 May 2012

Cream Cheese Bread

A Passion for Bread........Bread is a rich and fascinating source of exciting recipes and expert information.  Bread has enduring culinary and cultural significance all around the world.  The making of bread requires little more than a pair of your hands, an oven, patience and of course a love or passionJ.  Here I would like to share my first experience on making bread, the Cream Cheese Bread.  If you want me to tell you my feeling on bread making – Bread is Alive!  Happy Trying!

Cream Cheese Bread

  • 1 kg bread flour
  • 15g instant dried yeast
  • 55g milk powder
  • 60g sugar
  • 100g butter
  • 100g cream cheese
  • 600g water
  • 20g salt
  • 1 egg – beaten

  • Hand-mix  bread flour, instant dried yeast, milk powder, sugar and salt in a mixing bowl. 
  • Add in cream cheese and water and knead to form a dough.
  • Add in butter, continue to knead to form a smooth and elastic dough.
  • Shape the dough as for a long loaf and place into a greased loaf tin.
  • Cover dough with clear film or a towel.  Let it prove for 50 – 60 minutes, or till it doubles its size.
  • Brush with beaten egg and bake in an oven pre-heated to 180◦C for 30 minutes, or until golden brown.

Cream cheese adds a creamy and cheesy aroma to white bread.  It is ideal for sandwiching smoked salmon and other smoked meats.
The dough-making

Kneeding & Shaping

Place dough into the loaf tin
Bread is ready
Cream Cheese Bread is ready to serve

Saturday, 12 May 2012

Chayote Vermicelli Soup

To Mom with LOVE.......Mother’s Day Celebration is round the corner.  I am sure everyone has planned their day. How are you going to celebrate this special day with your beloved mother? Buy her a dinner?  Shop together with her? Cook a meal for her? There are so many things that you can do for with her but not me.  I am unable to do all this now as we have apart right now as she has gone to another world.  The saddest, I never have a chance to cook for her.  She always the “main cook” in the house, no matter is breakfast, lunch or dinner.   Those wonderful home-cook meals are still fresh in my mind now…...and become my willpower in the kitchen now.  And today, I wish like to share one of my mom’s recipes that always bright in my head and also one of my favorites - Chayote Vermicelli Soup. 
Happy Mother’s Day to all the Lovely Mothers out there!

Chayote Vermicelli Soup


2 medium size of Chayote, diced in cube
300gm – Vermicelli, soak till soft
200gm – Minced meat or lean meat (it can be pork or chicken meat)
30gm – Dried Chinese Black Fungus, soak till soft
2 slices – Ginger
2 cloves – Garlic, chopped
2 tbsp – Cooking oil
1tsp - Salt

Seasoning for minced meat or lean pork or chicken meat:
2 tsp - Corn Flour
2 tbsp – Soy Sauce
1 tbsp – Oyster Sauce
1 tbsp – Sesame Oil

  • Heat oil in the wok or pot
  • Add in chopped garlic and ginger
  • Add in seasoned minced meat and black fungus, toss it
  • Add in with 2 big bowl of water, leave it boil for 10 minutes
  • Add in diced Chayote, cook for minutes or till it half soften
  • Lastly, add in the soften Vermicelli and cook for another 5-10 minutes and some salt on your taste.
  • Remove from wok or pot and serve straight away.

Tuesday, 1 May 2012

Sweet Apple Banana Crumble

800gm - Granny Smith apples, peeled, cored and sliced
4 ripe - Bananas, sliced
2 tsb - Ground cinnamon powder
4 tbsp - Soft brown sugar
1/2 cup - Evaporated milk

225g - Plain flour, sifted
100g - Cold butter, diced
80g - Soft brown sugar
40g - Chopped walnuts


  • Combine apples, brown sugar, ground cinnamon powder and evaporated milk in a saucepan or pot.  Cook over low fire until apples turn soft.  Add in bananas and turn off fire.  Leave it to cool. 
  • Preheat oven to 170◦C.
  • Spoon apple mixture onto muffin cups.
  • To make the crumble, rub or mix cold butter and flour with your finger tip until its turned crumbly.  Add in soft brown sugar and lastly the chopped walnuts.
  • Cover apple banana mixture with crumble. Do not press down on crumble.  Put a little slice of walnut on top as decor.
  • Bake for 25-30 minutes or until crumble turns golden brown.