Fried Vermicelli (beehoon)

I'm sick of having rice and meat lately. Don't know why. And lazy to go to wet market. My fridge also running out of stock. I went to the supermarket bought some carrots, bacon and cabbage for fried vermicelli. Actually last week i wanted to fry it but my AMC cooker did not functioned properly. The sign of is time to throw it away. I always rely on AMC when i need to fry noodles as just dump everything inside just cook like that. Today, I tried to cook beehoon. I read thru the Famous cuisine's cookbook, the vermicelli needs to boil in hot water first. I always thought it needs to be soak into cold water for few minutes. So i called my mom to confirm, she asked me just soak it longer if dry when frying just add a bit of water.

The original recipe is from Famous Cuisine's cookbook. The recipe is called Pumpkin Fried Rice Vermicelli.

I did not follow the exact ingredient.

Recipe:

300gm soaked rice vermicelli

100gm shredded pumpkin (I replaced with shredded carrot)

40gm dried shrimps (I forgot to put but still taste good)

100gm shredded bacon

100gm beansprouts (I did not put as my kids doesnt like this)

100gm shredded cabbages

1tsp chopped garlic

Seasoning:

1tbsp light soy sauce

1tbsp oyster sauce

1tsp pepper

1tsp sesame oil

Method :

1. Blanch the rice vermicelli in the boiling water. (I just soaked in the normal water until it soft). Dish out, drain well and keep aside.

2. Heat up 2tbsp oil in the hot wok, saute chopped garlic until fragrant. Add in shredded pumpkin, dried shrimps, bacon, cabbages and beansprouts, stri-fry briskly until aromatic.

3. Add in rice vermicelli and seasoning, stirring constantly over high heat until well combined. Dish up and serve hot.

Orange muffin without butter

I think i have been crazy of baking and cooking lately. I have the habit whenever i read the favourite recipe, i will go and buy the ingredients but after that i did not make it and store it for sometime. I got the yogurt  in the fridge and thought of bake the cake but not this one. Now i can't remember which recipe that i have bookmarked. Last few days i saw Anncoojournal's blog posted the orange muffin with yogurt. So this is the time i should finished the yogurt..:O).

The verdict for this muffin is spongy but a bit sweet for me. It depends on the individual taste bud. I should reduce the sugar next round. I'm happy as i beated the egg whites in peak form successfully which im not always that lucky..

Moist Chocolate Muffin

Just a short post, my son loves chocolate which i had promised to bake chocolate muffin one day. I used the premix muffin bought from bakery ingredient store. I always buy this premix muffin which is moist and not so sweet as well as the chocolate was imported. It is simply easy just add butter/oil, water and eggs. Save time from weighing flours, sugar and etc with the premix muffin flour.

Steamed Moist Chocolate Cake

I realised that past few weeks i have been trying out some new recipes which has been sitting in my baking/cooking list for sometimes. At least i had completed my few mission. Last few days when i got the mood to bake some cake, the cakes turned out disaster. This morning, I make a cake again but not bake this time is in steam method. This recipe have been in my baking list long long time. I saw this recipe from Janechew's blog, there is no egg white beaten required which i'm not very good of. It is just simply mixed around and steamed just that easy. The cake turned out so soft and chocolaty so moist. Love it. I packed some for my daughter's teacher at concert tomorrow.

Crispy Chicken Fingers

I found this recipe from Zoomyummy's blog. This is my first time of frying chicken fillet with breadcrumbs. I can said my first time of using breadcrumbs. I fell in love with it. This recipe is more yummy than the frozen nuggets. My kids doesn't like the frozen nuggets except Mcd Nuggets but they like this crispy chicken too. When my fussy hubby first tasted of this fillet, he said nice.

Chicken with Cashew Nuts

I always cook the meat in one colour that is either soya sauce or curry chicken. I prefer to cook a dish which can serve whole family. I admit i sometimes quite lazy though :o). No wonder my mom always complaint sometimes she doesn't know what to buy from the wet market. Now i understand after being a housewife lately. Usually the day before i go to wet market i will list down the ingredient that i need to cook for next few days so i won't be stuck when i was in a market.

Since i still have some cashew nut, i tried out this recipe from Frozenwings,

Salted Rice Cooker Chicken

I was actually google for cake recipe and thought of make some cake tonight but running out of some ingredient so i gave up. So coincidence Nasilemaklover posted her latest chicken's recipe. And so coincidence i'm not sure what to cook for dinner tonight. Initially i thought of just steamed the chicken with herbal which i used to cook whenever i can't think or lazy. Steaming method is just a simple menu for me, no headache. hehe. Until i came across this super easy and yummy chicken's recipe from Nasilemaklover which cooked in the rice cooker. When i saw this recipe i was like "WOW, i never cook in rice cooker". You know what, i'm going to use rice cooker to cook again...it is really less headache as no need to check on the gas stove just put inside the rice cooker. The chicken is so tasty especially the angelica. This salted chicken reminds me the Salted Chicken Rice Shop at Jalan Imbi at KL. Last time i used to called for delivery for lunch with my ex-colleague, they came with the set like rice with chicken and soup. 

Recipe:

2 pcs kg drumstick (Original 1.5 kg chicken)

1/2 to1tsp salt to taste (Original 1tbs and 1tsp)

1tbsp Hsiao Hsing Wine (Original 2 tbs)

Chinese herb Angelica (Tong Kwai) - (Original 20gm) - I used 2pcs only depends on individual desire

- Soak tong kwai into wine for 30mins

- Rub salt over the chicken with tong kwai and wine for 2hrs

- Place chicken into rice cooker and also the mixture, and cook

- Cook until it ready to serve.