tag:blogger.com,1999:blog-41812613385418711772024-03-19T11:55:14.297+08:00PeteFormation Foodie AdventureSharing of Recipes|Good Hawker Food|Happening in Malaysia|Events|Travel Blog|Ghost Stories|Fishing Adventure|Funny Crazy Jokes|Stress Management| Motivation|Investment Tips|Malaysian Food Blog|Ultimate Chinese Food Blog|The Best Food Blog|Good Food Recipe|Simple Home Cook RecipePetehttp://www.blogger.com/profile/13769000274478173272noreply@blogger.comBlogger953125tag:blogger.com,1999:blog-4181261338541871177.post-90018147703772256372013-05-29T23:27:00.003+08:002013-05-29T23:31:23.472+08:00Pork Ribs Soup with Fishmaw, Mushroom and Chinese Herbs<div class="separator" style="clear: both; text-align: center;">
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Ahhh, one of those days when I am lazy to cook....., a big pot of soup with 'hampalang' (everything) inside is always the answer. After checking out my fridge, I found fish maw, fresh mushroom, cabbage, a leftover Yau Char kueh from breakfast, coriander leaves and pork ribs. All these ingredients would be suitable for a hot pot of soup.</div>
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So, here goes......the....Pork Ribs Soup with Fishmaw, Mushroom and Chinese Herbs</div>
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Ingredients</div>
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Pork Ribs, 7 cuts</div>
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Cabbage, 5 leaves</div>
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Fish Maw 5 pcs</div>
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Fresh mushroom, 1 packet</div>
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Garlic, 1 bulb</div>
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<a href="http://peteformation.blogspot.com/2011/04/simple-chinese-herbal-mi-sua-wheat.html">Yuk Chuk</a>(<em style="background-color: #fefafa; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">Polygonatum root, Polygonatum odoratum), </em><span style="background-color: #fefafa; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">10 slices</span></div>
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<span style="background-color: #fefafa; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">Tong Kwai </span><em style="background-color: #fefafa; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">(Angelica Sinensis Root, </em><span style="background-color: #fefafa; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">2 slices</span></div>
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<span style="background-color: #fefafa; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">Water, desired amount but not too much or else your soup will be bland</span></div>
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<span style="background-color: #fefafa; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">Salt to taste</span></div>
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<span style="background-color: #fefafa; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">Light Soya sauce</span></div>
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<span style="background-color: #fefafa; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">Dark Soya sauce, a few drops for colour</span></div>
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<span style="background-color: #fefafa; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">Garnishing, Coriander leaves </span></div>
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<span style="background-color: #fefafa; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">Yau Char Kwai (Chinese crullers)</span></div>
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<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="line-height: 17.98611068725586px;">Put water in pot and bring to a boil. Add in the pork ribs, garlic, yuk chuk and tong kwai. Boil for around 45 to 60 minutes or until the pork ribs are soft. Add in cabbage, fish maw, fresh mushroom, salt, light soya sauce and dark soya sauce. Boil for a short while. Garnish with coriander leaves and serve while still hot. Throw in the Yau Char Kwai and let it soak up the soup.....nice!</span></span></div>
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<div class="blogger-post-footer">Copyright Material of <a href="http://peteformation.blogspot.com/" target="_blank" closure_hashcode_="408">Peteformation Foodie Adventure</a></div>Petehttp://www.blogger.com/profile/13769000274478173272noreply@blogger.com34tag:blogger.com,1999:blog-4181261338541871177.post-51951580422221657482013-04-28T00:20:00.000+08:002013-05-29T23:10:55.334+08:00My Eldest Son Playing Na xie nian wo men yi qi zhui de nv hai - Na xie nian (那些年,我们一起追的女孩 - 那些年) Your Are The Apple of My Eye Song on the Piano<div style="text-align: center;">
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You Are the Apple of My Eye (那些年,我们一起追的女孩 - 那些年, Na xie nian wo men yi qi zhui de nv hai - Na xie nian) is a popular Taiwanese movie about romance between a mischievous high school boy, <span style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19.1875px;"> </span><a href="http://en.wikipedia.org/wiki/Ko_Chen-tung" style="background-color: white; background-image: none; color: #0b0080; font-family: sans-serif; font-size: 13px; line-height: 19.1875px; text-decoration: none;" title="Ko Chen-tung">Ko Chen-tung</a><span style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19.1875px;"> (Ko Ching-teng)</span> and a girl, <span style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19.1875px;">Shen Chia-yi (</span>Michelle Chen<span style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19.1875px;">)</span>. My kids love the show very much but I just watched part of it only and missed the ending. Anyway, it sort of reminds me of my naughty school days, chasing 'butterflies'.........Ahem!....lol! </div>
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The video shows my <a href="http://peteformation.blogspot.com/2009/07/team-hoyt-amazing-fathers-love.html">eldest son</a> attempting to play this very long song Na Xie Nian (那些年) on the piano. Not perfect, with some errors here and there; need more practice.</div>
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However, hope you enjoy the music. Have a nice weekend!</div>
<div class="blogger-post-footer">Copyright Material of <a href="http://peteformation.blogspot.com/" target="_blank" closure_hashcode_="408">Peteformation Foodie Adventure</a></div>Petehttp://www.blogger.com/profile/13769000274478173272noreply@blogger.com16tag:blogger.com,1999:blog-4181261338541871177.post-34845847853214300982012-10-21T19:19:00.000+08:002012-10-26T12:53:26.130+08:00Gangnam Nunchaku Style by Pete, Kids and Spiderman<div style="text-align: center;">
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Finally finished editing this video after much fiddling with Windows Movie Maker! My little five year old loves PSY Gangnam Style music video and I wanted to make this parody video with my family in it so that they can remember all the good times we had together. </div>
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My daughter took most of the videos with my youngest son as the main star or you can say......Spiderman....., correction....Spiderboy! Michael Jackson pun ada (also got) lorrr.... LOL!</div>
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Ok, ok, ok, I know that some of you might have been tired of hearing too much Gangnam Style music but I guess no harm to hear it one more time with Pete and kids in it (Published at my Youtube Account, <a href="http://www.youtube.com/watch?v=faGshWkmsEQ">Peteformation L</a>)! Turn on your speaker!</div>
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Enter the Gangnam <a href="http://peteformation.blogspot.com/2010/12/happy-nunchaku-new-year-2011.html">Nunchaku</a> Style with Pete's Family! </div>
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Boy, I sure looks old liao.........ha ha ha!<br />
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PS : Thanks to <a href="http://www.youtube.com/artist/PSY?feature=watch_metadata">PSY, YG Entertainment</a> for producing such a catchy song. </div>
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<div class="blogger-post-footer">Copyright Material of <a href="http://peteformation.blogspot.com/" target="_blank" closure_hashcode_="408">Peteformation Foodie Adventure</a></div>Petehttp://www.blogger.com/profile/13769000274478173272noreply@blogger.com18tag:blogger.com,1999:blog-4181261338541871177.post-91447838768192693052012-10-16T23:41:00.000+08:002012-10-16T23:41:04.643+08:00Plain Fried Lean Pork with Leeks<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ocIJtz8GToyDNtyazjrjNcatIHdjP87HvA_un_VZJcxdeMhVi19MZ2ReshMo_1dGavDEyaWqvjRiueL9LFYSYmm9bqSi50Fc4NF0yYhj5foX5t6-LMVt7l-nxR4JGXwLE_Q69aR9OJ9R/s1600/DSCN0066copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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Whenever I watch Western cooking show, I am always amazed how simple the chef marinade the steak they are cooking. Most of the time they just use pepper and salt. Actually, this simple marinade maintain the natural flavours of meat and is real tasty if you cook it right. The addition of various sauces enhances these flavours more.</div>
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I tried cooking lean pork with just pepper and salt. Since I wanted to char the meat a little, I used non-stick wok with no oil. I added leeks and onion so that I do not have to cook another vegetable dish. Anyway, leeks always taste good with <a href="http://peteformation.blogspot.com/2011/11/stir-fried-leeks-with-roast-pork.html">pork</a>.</div>
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Here is my Plain Fired Lean Pork with Leeks recipe......</div>
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Ingredients<br />
Pork, 500gms, cut into thin slices<br />
Pepper, to taste<br />
Salt to taste<br />
Leeks, 3 stalks, wash throughly and cut onto desired length<br />
Onion, 1 pc, cut into thin slices<br />
Garlic, 3 cloves, smashed<br />
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Marinade pork with salt and pepper. Heat up non-stick wok and put in the marinated pork. Fry at medium heat until they are slightly burned. Add in the onions and fry until they are slightly brown. Throw in the leeks. Stir fry for a short while. Serve while still hot.<br />
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Note : You can make some <a href="http://peteformation.blogspot.com/2009/07/hainanese-style-chicken-chop-recipe.html">sauce</a> to go with this dish which is rather dry.<br />
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PS : If you want a tastier dish, use pork belly with a layer of fat on it........mmmm, nice!<div class="blogger-post-footer">Copyright Material of <a href="http://peteformation.blogspot.com/" target="_blank" closure_hashcode_="408">Peteformation Foodie Adventure</a></div>Petehttp://www.blogger.com/profile/13769000274478173272noreply@blogger.com18tag:blogger.com,1999:blog-4181261338541871177.post-77012534414356579602012-10-14T00:53:00.000+08:002012-10-14T00:55:44.436+08:00Deep Fried Ikan Selar Kuning (Gold Banded Scad) with Turmeric Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmoa9nj9sJ2qOXlf8rY8HNQ09tCKLU8wtIeLUp7QBsTbObPNSF6cgaIdCK0kfsIbCKCl2XlIqpYro-i8vMDHM8J1bC9AZqCglmZUAB2AvQdSmAHGR7fdo9XGQX6PJww3ybrdeB9CayuHAN/s1600/DSC_0216copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" nea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmoa9nj9sJ2qOXlf8rY8HNQ09tCKLU8wtIeLUp7QBsTbObPNSF6cgaIdCK0kfsIbCKCl2XlIqpYro-i8vMDHM8J1bC9AZqCglmZUAB2AvQdSmAHGR7fdo9XGQX6PJww3ybrdeB9CayuHAN/s640/DSC_0216copy.jpg" width="640" /></a></div>
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I have posted quite a few recipes on <a href="http://peteformation.blogspot.com/2011/07/ikan-selar-kuning-recipe-ala-bersih.html">Ikan Selar Kuning (Gold/Yellow Banded Scad Fish)</a>. This is one of my favourite fish and I would buy them whenever I come across this fish at the wet market.</div>
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This recipe is rather simple but frying the marinated is a little messy. In order to avoid the hot oil from splattering all over the places, I covered my wok with a lid and open it a little from time to time to allow the water vapour to come out.</div>
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I fried the Kunyit Selar Kuning fish till crispy and they are good to eat till the bones.......LOL! All crunchy!.....</div>
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Ingredients<br />
Ikan Selar Kuning. 15 pcs<br />
Kunyit (Turmeric), 1 tablespoon<br />
Lemon Juice or Lime Juice, 1 tablespoons<br />
Salt to taste<br />
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Marinade the fish with all the ingredients and leave it for 20 minutes. Heat up oil for deep frying and then fry the fish till they are crispy.<br />
Serve while still hot. Sure taste good with <a href="http://peteformation.blogspot.com/2009/05/peteformation-nasi-lemak-malaysian.html">Nasi Lemak</a>!<div class="blogger-post-footer">Copyright Material of <a href="http://peteformation.blogspot.com/" target="_blank" closure_hashcode_="408">Peteformation Foodie Adventure</a></div>Petehttp://www.blogger.com/profile/13769000274478173272noreply@blogger.com11tag:blogger.com,1999:blog-4181261338541871177.post-35864376989094738492012-09-23T00:06:00.000+08:002012-09-23T00:06:02.619+08:00Hickory Cheese Baked Prawns with Broccoli <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPM4gKSsBfNbGtIaW4tVdcl0dO0lscHh-cp2r0aMtLys5iS-ktj11HYss0h0GDlNl_oiW2ZHOO5ITlUyDhKjLwC-h4qHSdTI3sQZ3WOLGnfqWkfDSMWdJ4EyQdU7DCgavONe1OJ2s6BrRA/s1600/DSCN9786copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hea="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPM4gKSsBfNbGtIaW4tVdcl0dO0lscHh-cp2r0aMtLys5iS-ktj11HYss0h0GDlNl_oiW2ZHOO5ITlUyDhKjLwC-h4qHSdTI3sQZ3WOLGnfqWkfDSMWdJ4EyQdU7DCgavONe1OJ2s6BrRA/s640/DSCN9786copy.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZcf5cxS87yAH2dJnal8h0ssQM7O43EvpvO0DixNDqNkYzV87d27Qa5ryvxo_ixuk5IQadCHMGkcPd85FrR7ok4MxHwb598KKReURBlL-KrgLHHyOoHiKZfKAbFR9ci0X7ju_uiP6Hnn8n/s1600/DSCN9780copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hea="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZcf5cxS87yAH2dJnal8h0ssQM7O43EvpvO0DixNDqNkYzV87d27Qa5ryvxo_ixuk5IQadCHMGkcPd85FrR7ok4MxHwb598KKReURBlL-KrgLHHyOoHiKZfKAbFR9ci0X7ju_uiP6Hnn8n/s640/DSCN9780copy.jpg" width="640" /></a></div>
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Actually I was rushing to cook dinner when I prepared this dish. I had a container full of 'butterflied' prawn in my fridge and the fastest way to cook them is to throw them into the oven. I added in some brocolli and Tomato to this dish, so that I do not have to cook any extra green vegetables. he he he, All in one! LOL!<br />
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This is a real easy dish to prepare. Here is my Hickory Cheese Baked <a href="http://peteformation.blogspot.com/2011/04/spicy-dried-coarse-chilli-prawns-with.html">Prawns</a> with Broccoli recipe.<br />
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Ingredients<br />
Prawns, 500 gms (butterflied)<br />
Garlic, 3 cloves, chopped finely<br />
Hickory barbecue sauce, 3 table spoons<br />
Cheese, 2 pcs or 3 table spoons if you use shredded mozarella<br />
Light Soya sauce, 1 table spoon<br />
Pepper, a dash<br />
Tomato, 2 pcs, cut off the top portion<br />
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Arrange the prawns, broccoli and tomato in a baking tray. Add pepper, light soya sauce garlic. Sprinkle the cheese evenly on the top and pour the hickory bbq sauce on the cheese. Bake the prawns in a preheated oven at 200 Deg C for 20 minutes or until they are cooked. Serve while still hot.<div class="blogger-post-footer">Copyright Material of <a href="http://peteformation.blogspot.com/" target="_blank" closure_hashcode_="408">Peteformation Foodie Adventure</a></div>Petehttp://www.blogger.com/profile/13769000274478173272noreply@blogger.com10tag:blogger.com,1999:blog-4181261338541871177.post-24033994271783308252012-08-15T22:19:00.000+08:002012-08-15T22:19:00.270+08:00Curry Prawns with Cabbage and Long Beans Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGV4xtqybLM90bR_rXb-yOZqM22B2Dyd-nG7frpIM0Lxhy1Bhmqq5K1CHOkve0QvQcNhNaMAlrzHN5vBIsrh-QIG6A2qlaEdQLb-ytNNwOoLu-H-dOztAQS9lll6rRcOusZPmsriDuoh-S/s1600/DSCN8802copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGV4xtqybLM90bR_rXb-yOZqM22B2Dyd-nG7frpIM0Lxhy1Bhmqq5K1CHOkve0QvQcNhNaMAlrzHN5vBIsrh-QIG6A2qlaEdQLb-ytNNwOoLu-H-dOztAQS9lll6rRcOusZPmsriDuoh-S/s640/DSCN8802copy.jpg" width="640" /></a></div>
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Prawns curry is my all time favourite. The natural sweetness and flavour of prawns blend really well with curry spices. I left the prawn shell intact because they are packed with flavours.</div>
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Since, I have some leftover cabbage, I throw them into the prawn curry as well. Long bean is a must for my seafood curry because my wife love it very much! In order to reduce the spiciness of the premixed curry spices, I add a tablespoon of serbuk ketumbar (coriander powder) to the curry. My little 5 year old loves curry but it must not be too spicy or else he won't take it.</div>
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Here is my <a href="http://peteformation.blogspot.com/2010/10/simple-dry-tempe-tempeh-and-prawn-curry.html">Curry Prawns</a> and Long Beans Recipe.....</div>
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Ingredients</div>
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Prawns, medium size, 500 gms</div>
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Onions, 2 pcs. blended</div>
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Garlic, 5 cloves, blended</div>
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Ginger, 1 small piece, blended with garlic and onions</div>
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Lemon grass, 1 pc, blended with onions, garlic, ginger</div>
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Curry powder, 3 tablespoons, mix with water into a paste</div>
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Coriander powder, 1 tablespoons, mix with curry paste</div>
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Curry leaves, 3 stalks (optional)</div>
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Cabbage, 4 to 5 leaves or more</div>
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Long Beans, 5 pcs, cut into 1 " length</div>
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Coconut milk or cream, 1 cup</div>
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Salt to taste</div>
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Lemon juice, 1 tablespoon</div>
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Heat up wok and put in around 4 tablespoons of vegetable oil. Saute blended onions, garlic, ginger and lemon grass until fragrant. Add in the curry and coriander paste. Fry for a short while and add in the curry leaves. Throw in the long beans and cabbage. Add coconut milk and bring to a boil. It the mixture is too thick, add in some water. Put in the prawns, salt to taste and lemon juice. Cook for a short while because prawns cooked easily and they will remain tender when not overcooked. Your "Curry Prawns with Cabbage and Long Beans" dish is ready! </div>
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<br /></div><div class="blogger-post-footer">Copyright Material of <a href="http://peteformation.blogspot.com/" target="_blank" closure_hashcode_="408">Peteformation Foodie Adventure</a></div>Petehttp://www.blogger.com/profile/13769000274478173272noreply@blogger.com12tag:blogger.com,1999:blog-4181261338541871177.post-46735552335005489662012-08-11T21:51:00.002+08:002012-08-11T21:55:06.407+08:00Malaysian First Olympic Gold in Badminton?<div style="text-align: justify;">
Datuk Lee Chong Wei played a good game against Lin Dan in the <a href="http://peteformation.blogspot.com/2012/08/final-result-lee-chong-wei-vs-lin-dan.html">London 2012 Olympics</a> badminton finals. But Lin Dan managed to deny us our first gold medal for the Olympics games. </div>
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Now many Malaysians are wondering, which one of our badminton players will continue the fight for Malaysia's first Olympic gold medal when Chong Wei retires?</div>
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Jeng Jeng Jeng.......enter Peteformation Junior......our future National badminton player and future Olympics gold medalist..............lol!</div>
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.......joining junior badminton coaching soon..........<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm9jG8ObsJ-JdokCOLd5ctrLCPCHA8Qquml0VIJg6Wtz_zEyTQuPK3tj4WZ_xXBvuL-K9aFSDt0vfr5TPCnXmYXrKRgLQgYtPImGVbD14WbqcMDmfEVdr5yHYjyNJE5QLAPgiEYhSn7As3/s1600/DSCN047copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" kda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm9jG8ObsJ-JdokCOLd5ctrLCPCHA8Qquml0VIJg6Wtz_zEyTQuPK3tj4WZ_xXBvuL-K9aFSDt0vfr5TPCnXmYXrKRgLQgYtPImGVbD14WbqcMDmfEVdr5yHYjyNJE5QLAPgiEYhSn7As3/s640/DSCN047copy.jpg" width="640" /></a></div><div class="blogger-post-footer">Copyright Material of <a href="http://peteformation.blogspot.com/" target="_blank" closure_hashcode_="408">Peteformation Foodie Adventure</a></div>Petehttp://www.blogger.com/profile/13769000274478173272noreply@blogger.com10tag:blogger.com,1999:blog-4181261338541871177.post-60782730714950408492012-08-05T21:27:00.000+08:002012-08-05T21:27:08.358+08:00Final Result Lee Chong Wei vs Lin Dan, 2012 London Olympic BadmintonThe latest result of Lee Chong Wei vs Lin Dan, London 2012 Olympics <a href="http://peteformation.blogspot.com/2012_08_01_archive.html">badminton</a> finals!<br />
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The 2012 London Olympics men singles finals was an interesting match. Both Lee Chong Wei and Lin Dan fought tooth and nail for the gold medal. It was a very close match and they chased each other points by points. Chong Wei won the first match but Lin Dan caught up with him on the second one. In the final match, Lin Dan played well and Chong Wei made many mistakes in the begining. Anyway, after changing court during the 3rd half game rest, Chong Wei managed to catch up to collect some points to lead! However, Lin Dan managed to catch up and won the match. There goes our hope for our first Olympics gold. So sad! So close, yet so far!</div>
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Anyway, Datuk Lee Chong Wei played very well! All my respect to him!<br />
<br /><div class="blogger-post-footer">Copyright Material of <a href="http://peteformation.blogspot.com/" target="_blank" closure_hashcode_="408">Peteformation Foodie Adventure</a></div>Petehttp://www.blogger.com/profile/13769000274478173272noreply@blogger.com9tag:blogger.com,1999:blog-4181261338541871177.post-75621956402034042762012-08-05T18:15:00.001+08:002012-08-05T18:16:27.091+08:00Lee Chong Wei vs Lin Dan 2012 Olympics Final, On Which TV or Media Channel?<div style="text-align: justify;">
Well, this is not a <a href="http://peteformation.blogspot.com/2011/06/mcy-restaurant-desa-aman-puri-kepong.html">food</a> post from me but like all Malaysians, I am equally excited about the final badminton match between Datuk Lee Chong Wei against Lin Dan at the London 2012 Olympics. The Malaysian time for the match would be at 8 o'clock tonight (5th August 2012). If Chong Wei wins tonight, he will be the first Malaysian to deliver an Olympic goal for our country!</div>
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Wanna know which tv channels are showing this final match?<br />
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Well, you can watch this Olympic badminton finals smackdown between Datuk Lee Chong Wei vs Lin Dan on these TV or Media channels,<br />
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1) <span class="story_header2"><strong>Astro - EO 10 SD (829) and EO 10 HD (849)</strong></span><br />
<span class="story_header2">2) <strong>Maybe on RTM TV1</strong></span><br />
<span class="story_header2">3) If you are on the go, you can log into <strong>Official Olympic Youtube Channel at this link</strong> (<a href="http://www.youtube.com/user/olympic">http://www.youtube.com/user/olympic</a>)</span><br />
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<span class="story_header2">Yay!, go go for it Datuk Lee!</span><br />
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<span class="story_header2">Cheers!</span><div class="blogger-post-footer">Copyright Material of <a href="http://peteformation.blogspot.com/" target="_blank" closure_hashcode_="408">Peteformation Foodie Adventure</a></div>Petehttp://www.blogger.com/profile/13769000274478173272noreply@blogger.com5tag:blogger.com,1999:blog-4181261338541871177.post-8061027681713408422012-07-09T22:59:00.000+08:002012-07-09T22:59:02.328+08:00Roast Hickory Barbecue Sauce Pork Ribs Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMM2cWX63ydK-rPJKJfXf5vqcO0VPNFbdRP6fG2ZhkK_uOvum4x9_TAb4JvC9nmQdEpdhg5i343CU0U35v-d0711eAook3Y2hMStbYJk9gBKSRIXVxS51oNEmR-mkTLlRrNJqS6ZVcqc23/s1600/DSCN9401copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMM2cWX63ydK-rPJKJfXf5vqcO0VPNFbdRP6fG2ZhkK_uOvum4x9_TAb4JvC9nmQdEpdhg5i343CU0U35v-d0711eAook3Y2hMStbYJk9gBKSRIXVxS51oNEmR-mkTLlRrNJqS6ZVcqc23/s640/DSCN9401copy.jpg" vca="true" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaRYTEmPFBN26qZvm2I5uKfDj4Q2mxQoYpVg9U34JqHxLlJ8LojtDHJEYa0g4CYZjiJ0fv3Uw7UgOL_l1eOTFhUXAUJ2JtjDGUZ-IcIbyiUb_79iEm8ck7bqV7Ol9rVE_GMEvVuH7cjCC0/s1600/DSCN9403copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaRYTEmPFBN26qZvm2I5uKfDj4Q2mxQoYpVg9U34JqHxLlJ8LojtDHJEYa0g4CYZjiJ0fv3Uw7UgOL_l1eOTFhUXAUJ2JtjDGUZ-IcIbyiUb_79iEm8ck7bqV7Ol9rVE_GMEvVuH7cjCC0/s640/DSCN9403copy.jpg" vca="true" width="640" /></a></div>
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One thing that I still missed from my visit to Erie Pennsylvania a long time ago is the barbecued baby back ribs that was served by the restaurant in the hotel that I stayed in. The butcher at <a href="http://peteformation.blogspot.com/2008/06/hawker-foodnv-kepong-baru-morning-wet.html">Kepong Baru Wet Market</a> offered me this nice rack of ribs and I bought it immediately. At home, I decided to slow roast the pork ribs until they turn tender. I did not prepare any marinade but I just used hickory barbecue sauce bought off the shelf from a local hypermarket. The end result.......a tender and juicy hickory roasted pork ribs....mmmmm, delicious!</div>
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Ingredients</div>
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Pork ribs, 1 rack</div>
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Hickory Barbecue Sauce, enough to marinade the ribs</div>
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Salt to taste</div>
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Pepper to taste</div>
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Bay Leaf, 2 pieces, crushed</div>
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Rub the pork ribs with the all the ingredients. Leave the pork ribs aside. Preheat oven to 120 Deg C for around 3 minutes. Put in the marinated pork ribs and roast for 2 hours. Check the roast from time to time, to ensure that the ribs are not burned. Rub the pork ribs with more hickory barbecue sauce after 1 hour 45 minutes of roasting.and continue to roast for another 15 minutes. Let the ribs rest for 10 minutes before serving.</div>
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</div><div class="blogger-post-footer">Copyright Material of <a href="http://peteformation.blogspot.com/" target="_blank" closure_hashcode_="408">Peteformation Foodie Adventure</a></div>Petehttp://www.blogger.com/profile/13769000274478173272noreply@blogger.com16tag:blogger.com,1999:blog-4181261338541871177.post-53420868109986551182012-07-05T23:51:00.000+08:002012-07-05T23:51:40.174+08:00My Daughter's Cooking Adventure 1<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWlyCUNjVVncH3ZrKiNzUUN9KR2xmsEf8ugxRUYoT80PpFuVMpjjhjZsZ8_Ip8EoEK42o369HTO3kZSlGHVpd5fY10ixsMn-0epi4U4rQYhQd-xro9iAuJnHLvRG8Prpzq3KAC6qxio3v2/s1600/DSCN9873copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWlyCUNjVVncH3ZrKiNzUUN9KR2xmsEf8ugxRUYoT80PpFuVMpjjhjZsZ8_Ip8EoEK42o369HTO3kZSlGHVpd5fY10ixsMn-0epi4U4rQYhQd-xro9iAuJnHLvRG8Prpzq3KAC6qxio3v2/s640/DSCN9873copy.jpg" width="640" /></a></div>
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My 12 years old <a href="http://peteformation.blogspot.com/2010/04/go-green-lets-cycle-to-school.html">daughter</a> loves cooking and her favourite dish is fried eggs. Like me, she would experiment with many ways to cook eggs. I do not want her to eat eggs too often but she would quickly fry some eggs whenever I am not around so that she can have them for dinner. She secretly cooked up fried long beans and onion fried eggs without my knowledge today. I only realised that the dishes were ready when I smelled something nice. </div>
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Anyway, I wanted her to learn to cook other dishes, so I let her cook curry chicken and fried roti Peteformation style under my supervision. Ok, tasted quite good for a 1st timer! LOL! </div>
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Ahhhh, my little 5 years old son could not resist taking a piece of fried roti to eat with the curry chicken that my daughter cooked. See the photo below.......<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz8SfYIpfCh8GmERuwRlahO-hu96-EYpvJ3a33JpnDPG7zp0H-KB6EiV33bezi7g8MDD9NCJdfj_Qa4TFbXbiUAqa6I-Oi5lh1yhybwoSbjEJ-SmAztAwRBP02lEj_EBdmOZehAhDhYGUN/s1600/DSCN9872copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz8SfYIpfCh8GmERuwRlahO-hu96-EYpvJ3a33JpnDPG7zp0H-KB6EiV33bezi7g8MDD9NCJdfj_Qa4TFbXbiUAqa6I-Oi5lh1yhybwoSbjEJ-SmAztAwRBP02lEj_EBdmOZehAhDhYGUN/s640/DSCN9872copy.jpg" width="640" /></a></div>
Now, I can relax liao!.........no need to cook so often.....ha ha ha!<div class="blogger-post-footer">Copyright Material of <a href="http://peteformation.blogspot.com/" target="_blank" closure_hashcode_="408">Peteformation Foodie Adventure</a></div>Petehttp://www.blogger.com/profile/13769000274478173272noreply@blogger.com13tag:blogger.com,1999:blog-4181261338541871177.post-9099519632726297752012-06-27T23:20:00.000+08:002012-06-27T23:20:00.961+08:00Healing Pork Bones Soup with Lingzhi Mushroom Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgruvIeSXzIJWxKR9E2zVUwHfasG0NeEbOQEDKvtEAfqD34WvM3pEWHTERBC_6r_0j8nWZcs-qNZakWviXyW5NMcqWAm7HmwAR0CvBHYuopsT5Zs_aU93eXVQcdyCaUeWnA71fN9W_2ggHf/s1600/DSCN8833copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" pca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgruvIeSXzIJWxKR9E2zVUwHfasG0NeEbOQEDKvtEAfqD34WvM3pEWHTERBC_6r_0j8nWZcs-qNZakWviXyW5NMcqWAm7HmwAR0CvBHYuopsT5Zs_aU93eXVQcdyCaUeWnA71fN9W_2ggHf/s640/DSCN8833copy.jpg" width="640" /></a></div>
Lingzhi (Ganoderma lucidum, <span lang="zh-Hant" xml:lang="zh-Hant"><a class="extiw" href="http://en.wiktionary.org/wiki/%E9%9D%88%E8%8A%9D" title="wikt:靈芝"><span style="color: black;"><strong>靈芝</strong></span></a></span>) is well known for its' healing properties. Lingzhi have ganoderic acid that have steriod liked molecular structure. It can help to prevent senility and improve mental strength. I managed to get hold of some dried Lingzhi mushroom slices and used them as one of the ingredients in my <a href="http://peteformation.blogspot.com/2010/08/chinese-herbal-pork-soft-ribs-soup.html">Chinese Herbal Soup Recipe</a>. Lingzhi is bitter, so I only added 2 slices into my medium size pot of soup. In order to reduce the bitterness in the soup, I throw in 2 pieces of Chinese Licorice (Kan chou) and some dried longan. Kan Chou is good for preventing cold, flu, tooth decay and gum diseases. <br />
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Here is my Healing Pork Bone Soup with Lingzhi Mushroom Recipe.<br />
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Ingredients<br />
Pork Bones, 5 pcs<br />
Lingzi, 2 slices<br />
Ang Cho (Chinese Red Dates), 8 pcs<br />
Dried Longan 8 pcs<br />
Kei Chi (Wolfberries), 1 tablespoon<br />
Kan Chou (Chinese licorice root), 2 slices<br />
Salt to taste<br />
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Pour around 7 bowls of water into a pot. Bring to a boil and add in the pork bones. Throw in the rest of the ingredients and boil for around 1 hour. Add salt to taste. Add more water if the level drops significantly. Bring to a boil again and turn off the heat. Serve while still hot.<div class="blogger-post-footer">Copyright Material of <a href="http://peteformation.blogspot.com/" target="_blank" closure_hashcode_="408">Peteformation Foodie Adventure</a></div>Petehttp://www.blogger.com/profile/13769000274478173272noreply@blogger.com13tag:blogger.com,1999:blog-4181261338541871177.post-70631954451556387142012-06-25T21:53:00.000+08:002012-06-25T21:53:00.509+08:00Penang Fried Kuih Kark (Radish cake) Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDf0fcKHMMNST3aLYyrGc_64ETTSAZ5ZF4hpND9Mp1FkyRBsklkMKir5onYDHn5Njt5UyAYm6o3qEkgWLN4edS6sirv3J82K6vf2fkFDZ1TYslt6xWRvXF4k0yj0rGaxi3XZplOtf7GB7s/s1600/DSCN9408copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" fba="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDf0fcKHMMNST3aLYyrGc_64ETTSAZ5ZF4hpND9Mp1FkyRBsklkMKir5onYDHn5Njt5UyAYm6o3qEkgWLN4edS6sirv3J82K6vf2fkFDZ1TYslt6xWRvXF4k0yj0rGaxi3XZplOtf7GB7s/s640/DSCN9408copy.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUNiGZ_klruOZxB-soKTWys1xobSluoTO5JkZhAaesE3xpbLS-tzCYjjYY3MWd9j6eD_zdkHscBiJ6JjWJx_u4IDmr0rL0N2Apgfb71157WO5hfy13agUR_IhXlz4mORLlzzKfUTroU2D/s1600/DSCN9405copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" fba="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUNiGZ_klruOZxB-soKTWys1xobSluoTO5JkZhAaesE3xpbLS-tzCYjjYY3MWd9j6eD_zdkHscBiJ6JjWJx_u4IDmr0rL0N2Apgfb71157WO5hfy13agUR_IhXlz4mORLlzzKfUTroU2D/s640/DSCN9405copy.jpg" width="640" /></a></div>
I tried out this fried Penang <a href="http://peteformation.blogspot.com/2008/10/penang-kueh-kark-fried-rice-flour.html">kuih kark</a> (radish cake, loh bak koh) recipe wihout using Borax water (air abu, kan sui, alkaline), which is not good for people with weak digestive system. Air Abu is supposed to make the texture of kuih kark more 'springy'. However, since I cooked this as breakfast for my eldest son before he leaved home for school, early in the morning, I wanted something simple as possible or 'with a shortcut procedure'. <br />
Actually, steam the rice cake at night and put them in the fridge overnight so that it has a more solid texture and not so sticky. It also cut down the time I needed to prepare this dish in the morning.<br />
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Here is my kuih kark recipe<br />
<br />
Ingredients<br />
<u>FOR RICE CAKE</u><br />
Rice Flour, 2 cups<br />
Corn Flour, 3 tablespoons<br />
Water, 4 cups<br />
Salt to taste<br />
<br />
<u>FOR FRYING THE RICE CAKE</u><br />
Taugeh (beansprout), 1 bowl<br />
Salted Radish (Chai Poh), 2 tablespoons<br />
Garlic, 5 cloves, chopped finely<br />
Chilly paste, 1 table spoon (optional)<br />
Dark soya sauce, 1 tablespoon<br />
Light soya sauce, 2 tablespoon<br />
Pepper, to taste<br />
Eggs, 2 pcs<br />
Vegetable oil, 2 tablespoon<br />
Salt to taste<br />
<br />
<div style="text-align: justify;">
Mix all the rice cake ingredients and steam in high heat for 20 to 30 minutes. Let the rice cake cool down preferably overnight. Cut the rice cake into small cubes. Heat up wok and put in the vegetable oil. Saute garlic and chai poh until fragrant. (Be careful, chai poh can really 'jump' out from the wok when hot!). Put the the rice cake cubes. Pour in the dark soya sauce and light soya sauce. Fry until the dark soya sauce coat the rice cake evenly. Put in the chilli paste. Add a little more oil and put in the eggs. Add pepper and a little light soya sauce. Fry until the eggs are cooked and then add in the taugeh (beansprouts). All salt to taste. Serve while still hot.</div><div class="blogger-post-footer">Copyright Material of <a href="http://peteformation.blogspot.com/" target="_blank" closure_hashcode_="408">Peteformation Foodie Adventure</a></div>Petehttp://www.blogger.com/profile/13769000274478173272noreply@blogger.com13tag:blogger.com,1999:blog-4181261338541871177.post-85013644753660487562012-06-24T22:18:00.000+08:002012-06-24T22:18:00.308+08:00Simple Fried Luncheon Meat with Potato and Carrot Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivohsYWYwfyRMhu9euN0G6kKmFdzRTKugMyAjwDa5qNzI0tkLSaFSqstfhkMcSdTqdVFA7fhBqqAKarMbePIIctB1zV4b0F9NqWjDRLARetKRHIiJoYykKJa2Tgs5n0kAuUyf5xX0ncOOS/s1600/DSCN9327copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" pca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivohsYWYwfyRMhu9euN0G6kKmFdzRTKugMyAjwDa5qNzI0tkLSaFSqstfhkMcSdTqdVFA7fhBqqAKarMbePIIctB1zV4b0F9NqWjDRLARetKRHIiJoYykKJa2Tgs5n0kAuUyf5xX0ncOOS/s640/DSCN9327copy.jpg" width="640" /></a></div>
Actually I rarely cook processed food for my family lunch or dinner meal. However, I was running a little late from work and have to cook up something fast for dinner. Therefore, I just open a can of <a href="http://peteformation.blogspot.com/2009/07/oregano-baked-potato-with-luncheon-meat.html">luncheon meat</a>, fried them with potato and carrot. I used US Russet potato which soften easily compared to other types of potatoes.<br />
My kids love this dish very much!<br />
<br />
Here is my Quickie Fried Luncheon Meat with Potato and Carrot Recipe.<br />
<br />
Ingredients<br />
Luncheon Meat, 1 can, cut into bite sizes<br />
Garlic, 3 cloves, chopped finely<br />
US Russet Potato, 2 pcs, cut into small cubes<br />
Carrot, 1 pc, cut into small cubes<br />
Pepper, to taste<br />
<br />
Heat up wok and put in a little vegetable oil. Put in the garlic and stir fry until they are slightly golden brown. Add in the potatoes. Fry until they are well cooked and soft. Throw in the carrot and luncheon meat. Add a dash of pepper. Fry the mixture for a short while. Dish up and serve while still hot! Taste real good with steamed rice.<div class="blogger-post-footer">Copyright Material of <a href="http://peteformation.blogspot.com/" target="_blank" closure_hashcode_="408">Peteformation Foodie Adventure</a></div>Petehttp://www.blogger.com/profile/13769000274478173272noreply@blogger.com13tag:blogger.com,1999:blog-4181261338541871177.post-19385076871988271742012-06-22T20:53:00.000+08:002012-06-23T17:06:02.346+08:00Sour Basil Pork Ribs Soup Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvyXkGkwcZWXBBe1xTTLIsYCNQSvjBa_YWpg1rbkHEbZkZ4zQ6lLLY_U97cQg9f-Hb-g83fqrxkL6JzvQtMz5Lsolnv_AENtBnYD4Y1f43BgaX5umn6AG4PlYm61VZy8Fsuws7v-znissq/s1600/DSCN8777copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" fba="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvyXkGkwcZWXBBe1xTTLIsYCNQSvjBa_YWpg1rbkHEbZkZ4zQ6lLLY_U97cQg9f-Hb-g83fqrxkL6JzvQtMz5Lsolnv_AENtBnYD4Y1f43BgaX5umn6AG4PlYm61VZy8Fsuws7v-znissq/s640/DSCN8777copy.jpg" width="640" /></a></div>
<div style="text-align: justify;">
This soup is almost similar to Thai <a href="http://peteformation.blogspot.com/2011/06/extra-spicy-clear-soup-thai-tomyam.html">Tomyam</a> in taste. However the addition of basil leaves and lengkuas (galangal) brought out a totatlly new mix of flavours. I trust those who loves sourish soup would love it very much.</div>
<div style="text-align: justify;">
I boiled the pork ribs until they are very tender. It is good to eat them with soya sauce in cili padi (bird eye chillies). Yummmm, can eat extra bowl of rice! LOL!</div>
<br />
Ingredients<br />
Pork ribs chunks, 5 pcs<br />
Onions, 1 pc, cut into four<br />
Tomato, 1 pc, cut into four<br />
Basil leaves, from 5 stalks<br />
Galangal, 1" in length, remove skin and smashed<br />
Bay Leaves, 1 pc<br />
Tamarind juice, from 1 table spoon of tamarind<br />
Bird Eye chily, 3 pcs, smashed (or desired amount)<br />
Serai (lemon grass), 2 pcs, smashed<br />
Kaffir Lime Leaves, 5 pcs<br />
Salt to taste<br />
Sugar to taste<br />
Nampla (fish sauce), 1 teaspoon<br />
<br />
<div style="text-align: justify;">
Put around 7 bowls of water in pot (or more). Bring to a boil and add in the pork ribs. Throw in all the ingredients and boil until the ribs are tender. Add salt and sugar to taste. Serve with white rice. Good to eat this soup with a meat dish!</div><div class="blogger-post-footer">Copyright Material of <a href="http://peteformation.blogspot.com/" target="_blank" closure_hashcode_="408">Peteformation Foodie Adventure</a></div>Petehttp://www.blogger.com/profile/13769000274478173272noreply@blogger.com8tag:blogger.com,1999:blog-4181261338541871177.post-87967808602309540952012-06-20T23:10:00.000+08:002012-06-20T23:10:00.880+08:00Kacang Koro<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjmRJi1XgdIueaynzCXo0YDTNyWhultanrIIJngCUC1a0USh6rrSTEx84CY0hBt3hIgVTGtXZcwJ9C0zhwovl1UMlOIUQOO9AZIptCQXNPREXPxiZjoMUTMOgkErP329SXR1BhERzDeCJc/s1600/DSCN9770copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" fba="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjmRJi1XgdIueaynzCXo0YDTNyWhultanrIIJngCUC1a0USh6rrSTEx84CY0hBt3hIgVTGtXZcwJ9C0zhwovl1UMlOIUQOO9AZIptCQXNPREXPxiZjoMUTMOgkErP329SXR1BhERzDeCJc/s640/DSCN9770copy.jpg" width="640" /></a></div>
These are called Kacang Koro (Koro Nuts). I bought it on my recent trip to an island in Asia. Guess where I flew off to?<div class="blogger-post-footer">Copyright Material of <a href="http://peteformation.blogspot.com/" target="_blank" closure_hashcode_="408">Peteformation Foodie Adventure</a></div>Petehttp://www.blogger.com/profile/13769000274478173272noreply@blogger.com11tag:blogger.com,1999:blog-4181261338541871177.post-46701422697235572972012-06-18T23:04:00.000+08:002012-06-19T00:22:20.732+08:00Baby Back Ribs with Sezchuan Peppercorns (Fah Chiew) Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMYC_HDqECpqxmC8VSEaZaWf9b8Idjj8yQCu9ZfrbnmEvFHRynjdt7BxDqD7MpZkfZcWfGRYG6wP_hwmJdgeW9T7ryvA7Cop42aRoVDXWvBQbggajC4M7ytksjQIzcJNl5CJl10ZpIX_wf/s1600/DSCN8999copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" fba="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMYC_HDqECpqxmC8VSEaZaWf9b8Idjj8yQCu9ZfrbnmEvFHRynjdt7BxDqD7MpZkfZcWfGRYG6wP_hwmJdgeW9T7ryvA7Cop42aRoVDXWvBQbggajC4M7ytksjQIzcJNl5CJl10ZpIX_wf/s640/DSCN8999copy.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge-k_DukGDHQY-3haEvVS-TsS4eMjHX-9KqMW8QqETGAwt3_j7sDvXPk-WAVGbiyH1GXRuMGBLfnsrT4dwV-VtYei0vjKJ6dg7LNi6uCdA3uvqhxAKMNfIRvb5WdiIR7ksDUsqA6Fs8TeG/s1600/DSCN8993copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" fba="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge-k_DukGDHQY-3haEvVS-TsS4eMjHX-9KqMW8QqETGAwt3_j7sDvXPk-WAVGbiyH1GXRuMGBLfnsrT4dwV-VtYei0vjKJ6dg7LNi6uCdA3uvqhxAKMNfIRvb5WdiIR7ksDUsqA6Fs8TeG/s640/DSCN8993copy.jpg" width="640" /></a></div>
<div style="text-align: justify;">
I managed to get hold of some sezchuan (sichuan) peppercorn from a Chinese medicine shop near my place. Sezchuan peppercorn is widely used in Chinese, Nepalese, Tibetan and Bhutanese cooking. It has a strong unique aroma and spicy as well. This characteristic made Sichuan peppercorn an ideal ingredient for bbq or grilled meat. </div>
I decided to use this aromatic spice for my baby back <a href="http://peteformation.blogspot.com/2011/05/braised-pork-soft-ribs-with-cinnamon.html">ribs</a> recipe.<br />
<br />
Ingredients<br />
Baby Back Ribs, 1 cut<br />
Sechuan peppercorns, 1 teaspoon<br />
Light soya sauce, 1 table spoon<br />
Five spice powder, 1/2 teaspoon<br />
Garlic, 3 pips, chopped finely or used whole<br />
Plum sauce or tomato sauce, 1 table spoon<br />
Salt to taste<br />
<br />
Rub the baby back ribs with all the seasoning. Wrap the ribs in aluminium foil and bake it in a preheated oven at 200 Deg C for 1 hour. Let the ribs rest for a while to seal in the juices. You can rub some honey on the ribs to balance off the spiciness from the fah chiew. Cut the ribs and pour the leftover gravy over it. Serve while still hot!<div class="blogger-post-footer">Copyright Material of <a href="http://peteformation.blogspot.com/" target="_blank" closure_hashcode_="408">Peteformation Foodie Adventure</a></div>Petehttp://www.blogger.com/profile/13769000274478173272noreply@blogger.com15tag:blogger.com,1999:blog-4181261338541871177.post-33230296213264483632012-06-12T23:10:00.000+08:002012-06-12T23:10:47.093+08:00Baked Slipper Lobster with Cheese Recipe (Asian Fusion Style)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbACYGnqIWXsolExixDT7yjJbPrfsT8Hrt5L4QTmSLFql8XLi127vXjZ3nhVsLE_H_e5iGVL_VSSZ1F4KCSLfJRRCdbez596PWUnqTWlrxLiEHtfdRZWbpHIgiOA1Dp88jlxcUMWxdkjvk/s1600/DSCN9765copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" fba="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbACYGnqIWXsolExixDT7yjJbPrfsT8Hrt5L4QTmSLFql8XLi127vXjZ3nhVsLE_H_e5iGVL_VSSZ1F4KCSLfJRRCdbez596PWUnqTWlrxLiEHtfdRZWbpHIgiOA1Dp88jlxcUMWxdkjvk/s640/DSCN9765copy.jpg" width="640" /></a></div>
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<div style="text-align: justify;">
I found a fish monger selling slipper lobster (aka shovelnose, bugs, flipjack...) at the <a href="http://peteformation.blogspot.com/2008/06/hawker-foodnv-kepong-baru-morning-wet.html">Kepong Baru wet market</a> recently and quickly bought some. I have eaten this type of lobster in restaurants but they are new to my kids, so I wanted them to try it. My youngest son said that they looked like the monsters from Ultraman series! LOL!</div>
<div style="text-align: justify;">
Anyway, slipper lobsters look like true lobster or spiny lobster except that the head is flat. It is not so commercially valuable as spiny lobster. However, the meat texture in the tail is similar to true lobster.</div>
<div style="text-align: justify;">
I didn't cook them during the weekend but did so during the weekdays. Since, I was back home late from work, I did not work up a fancy recipe for these lobsters. I wanted something simple like Lobster Termidor minus the bechamel sauce, taragon, wine and mustard. So, I just used whatever stuff I had in my kitchen to bake the lobster with. I added a little curry powder, which goes along well with the cheese.</div>
<div style="text-align: justify;">
Here is my baked slipper lobster with cheese recipe.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Ingredients</div>
<div style="text-align: justify;">
Slipper lobster, 3, cut into half</div>
<div style="text-align: justify;">
Garlic, 3 cloves, chopped finely</div>
<div style="text-align: justify;">
Tomato sauce, 2 tablespoons</div>
<div style="text-align: justify;">
Pepper, to taste</div>
<div style="text-align: justify;">
Cheese, Parmesan, desired amount (I used cheddar cheese)</div>
<div style="text-align: justify;">
Light soya sauce, 1 teaspoon</div>
<div style="text-align: justify;">
Butter, 1 tablespoon</div>
<div style="text-align: justify;">
Curry powder, 1/4 teaspoon or a dash</div>
<div style="text-align: justify;">
Olive oil, 1 teaspoon (or any vegetable oil)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Mix cheese, light soya sauce, tomato sauce, pepper, butter, olive oil, curry powder and garlic together. Spread the mixture evenly on the lobster meat and cavities. Bake the lobster in a preheated oven at 200 Deg C for 20 to 30 minutes or until they turned red.</div>
<div style="text-align: justify;">
Serve while still hot!</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Final verdict.....everyone loves it!</div>
<div style="text-align: justify;">
<br /></div><div class="blogger-post-footer">Copyright Material of <a href="http://peteformation.blogspot.com/" target="_blank" closure_hashcode_="408">Peteformation Foodie Adventure</a></div>Petehttp://www.blogger.com/profile/13769000274478173272noreply@blogger.com15tag:blogger.com,1999:blog-4181261338541871177.post-62350371561529391452012-06-11T23:06:00.000+08:002012-06-11T23:06:00.345+08:00My Little Spider BoyI had my Spider Boy suit on......., time to fight crime?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8nc7MBaKyveqGN1mBfdBda7Q3hREAHVJ5GSRSjFK8zQCVkG8hnycCLJs15bPhtb40bEoG1LFxhMwF7o7zU5fkaqyTdzK3w-z35JEXho7hW8RwBxJcql2CyKe-L66ykN8-7QI0lH5AsyLr/s1600/DSCN9106copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8nc7MBaKyveqGN1mBfdBda7Q3hREAHVJ5GSRSjFK8zQCVkG8hnycCLJs15bPhtb40bEoG1LFxhMwF7o7zU5fkaqyTdzK3w-z35JEXho7hW8RwBxJcql2CyKe-L66ykN8-7QI0lH5AsyLr/s640/DSCN9106copy.jpg" width="480" /></a></div>
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Opps, late at night liao! Mummy said that I am now allowed to crawl up walls outside my house to fight crime!<br />
Ceh.....forced to brush teeth! Time for bed......<br />
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Jeng jeng jeng..........enter my little Spidey toothbrush holder and Kung Fu Panda Toothbrush! Gonna fight crime in slumberland with my little Giraffe sidekick!.....good night, sweet dreams!ha ha ha! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5hTwYgIs9X67fNMxk2qqRpQuDqxc3hh3mL7vV3_2vjxY1Ddj6aR1DEqWmiP-jBZg6ifJskjHCr5ROK8Jr7WXWe94QXVmcjl2iY3E05BXr_63Yhyphenhyphenfyb0p2XWKA3MEi85vO01N8pfbeBtae/s1600/DSCN9380copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" fba="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5hTwYgIs9X67fNMxk2qqRpQuDqxc3hh3mL7vV3_2vjxY1Ddj6aR1DEqWmiP-jBZg6ifJskjHCr5ROK8Jr7WXWe94QXVmcjl2iY3E05BXr_63Yhyphenhyphenfyb0p2XWKA3MEi85vO01N8pfbeBtae/s640/DSCN9380copy.jpg" width="640" /></a></div>
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After tasting the flavouful <a href="http://peteformation.blogspot.com/2012/05/labuan-tok-tok-mee-noodles-at-kedai.html">Labuan Tok Tok Mee</a>, I cook up a similar one at home using the dried mee cap udang (dried prawn brand noodle) that I bought from the mini market there. The dried noodles might looked like normal instant noodle to you, but it is actually very tasty and full of flavours.</div>
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The original Labuan Tok Tok Mee has a rich prawn and meat based broth. However, at home I just used whatever I have in my fridge to make the broth. The final result was quite good and my kids gobbled up all the noodles in a jiffy! LOL!</div>
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Ingredients</div>
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Labuan Mi Cap Udang, Soak in water to soften or blanched briefly in boiling water</div>
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Prawns, 5 medium</div>
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Meat balls, 5 pcs</div>
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Crab Stick, 5 pcs</div>
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Meat, 100 gms</div>
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Carrot, cut into slices (optional)</div>
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Corn flour with water mixture</div>
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Salt to taste</div>
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Coat the noodles with a little dark soya sauce and fry them in a very hot wok. Put the noodle aside. Pour around 7 rice bowls of water in a pot and bring to a boil. Add meat, prawns, carrot and crab stick. Bring to a boil and add corn flour to thicken the soup. Add salt to taste. Pour the soup over the fried mee cap udang. Garnish with spring onions and serve. </div>
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PS : The dried noodles are produced by</div>
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Delig Sdn Bhd Mi Cap Udang (Halal)</div>
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Lot 12, Panampang, Kota Kinabalu, 88300, Sabah, Malaysia</div>
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Tel : 088 728242 Fax 088 718736</div>
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HP 016 846 8500</div>
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<br /></div><div class="blogger-post-footer">Copyright Material of <a href="http://peteformation.blogspot.com/" target="_blank" closure_hashcode_="408">Peteformation Foodie Adventure</a></div>Petehttp://www.blogger.com/profile/13769000274478173272noreply@blogger.com11tag:blogger.com,1999:blog-4181261338541871177.post-54337511562530128502012-05-19T18:55:00.002+08:002012-05-19T18:58:13.635+08:00How did Tok Tok Mee (Noodles) Get Its Name - Chinese Bamboo Clapper<div style="text-align: justify;">
When I was growing up in my hometown in Butterworth, there was a mobile (bicycle typed push cart) <a href="http://peteformation.blogspot.com/2009/06/chicken-wantan-mee-fresh-egg-noddle.html">wantan mee</a> hawker who uses a pair of bamboo clapper to attract customers. As the sound goes "tok, tok, tok", which anounces his arrival in our area would always excite us as a kid! I would quickly ask my mom for some money to buy a plate of wantan mee aka Tok Tok Mee; that is what we called it then. My good childhood friend would run back to his grandma's grocery shop and ask her for some money to buy one plate too. Then both of us would sit outside my house and savour our deliciousTok tok mee! Those were the good old days. The tok tok mee sure tasted really good back then and until now I could not find any hawkers that could match the taste.</div>
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I came across <a href="http://peteformation.blogspot.com/2012/05/labuan-tok-tok-mee-noodles-at-kedai.html">tok tok mee</a> again during my recent trip to <a href="http://peteformation.blogspot.com/2012/05/labuan-tok-tok-mee-noodles-at-kedai.html">Labuan</a> but this is a different version of tok tok me that I knew since my childhood days. The texture of this instant noodle type of tok tok mee is almost the same as wantan mee (noodles) but they cooked it in clear starchy gravy instead of the usual dark soya sauce type like wantan mee. Anyway, maybe during the olden days, this similar vendor uses the Chinese wooden clapper to market his dish.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO4R9Sny4URmhnTBN6aFURHEt6UEW8hbZRopXN6O5Ru5f8jVy-qjIqbTLxDMsm026WQFuwYdRnT9zKeMcSZH5ctxlcJGZ89WupwqYOLyb8sszdObso8SzYkfhrviu1R-Am3qUO8zNYthVF/s1600/IMG-20120418-00018copy.jpg" imageanchor="1" style="clear: left; cssfloat: right; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" dba="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO4R9Sny4URmhnTBN6aFURHEt6UEW8hbZRopXN6O5Ru5f8jVy-qjIqbTLxDMsm026WQFuwYdRnT9zKeMcSZH5ctxlcJGZ89WupwqYOLyb8sszdObso8SzYkfhrviu1R-Am3qUO8zNYthVF/s640/IMG-20120418-00018copy.jpg" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdVEcM7bkFpTWhScwXsTZkZjGm49UQQLniSONofkjK6sbRt6DViPdLqri5q0F63THYmG2fOpnqvCSzYP5PYnib2MOm4NAPN0g4ruHS32nxN2kPahJvWbP0REGvYw1-rN9i0v2W1PGrwMk/s1600/wooden+clapper+2.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
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This is how theTok Tok Mee aka Wantan mee looked liked the one I used to eat back in my hometown when I was young! Missed the good old taste of it!<br />
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This is how a pair Chinese wooden clapper that is made of bamboo looks like......</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3-UHIkoIG3Lk2oUml4MokviFXpkz2Sub1NFIuHitF9Bk_OBvOr-OSYN0lvlN9g18O9wVa1Q3y03EWe1lWzNlxJiqQ84eCW0SGY1SrnxXkxiC-Vlb53GoSqc6l8ez2I3b6VcoSWVWgpLa9/s1600/wooden+clapper.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="388" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3-UHIkoIG3Lk2oUml4MokviFXpkz2Sub1NFIuHitF9Bk_OBvOr-OSYN0lvlN9g18O9wVa1Q3y03EWe1lWzNlxJiqQ84eCW0SGY1SrnxXkxiC-Vlb53GoSqc6l8ez2I3b6VcoSWVWgpLa9/s640/wooden+clapper.JPG" width="640" /></a></div>
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This is another version of Chinese wooden clapper that uses a long stick to knock the piece of bamboo....</div>
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<img border="0" dba="true" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdVEcM7bkFpTWhScwXsTZkZjGm49UQQLniSONofkjK6sbRt6DViPdLqri5q0F63THYmG2fOpnqvCSzYP5PYnib2MOm4NAPN0g4ruHS32nxN2kPahJvWbP0REGvYw1-rN9i0v2W1PGrwMk/s640/wooden+clapper+2.JPG" width="640" /></div>
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Actually the <a href="http://peteformation.blogspot.com/2010/12/happy-nunchaku-new-year-2011.html">nunchaku</a> are adapted from a pair of Chinese wooden clapper. Peasants use the nunchaku to rebel against oppressive rulers because it doesn't resemble a weapon but looked like pair of wooden clapper so they will not get into trouble when they are caught carrying one! LOL!<br />
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The one I have below is made from steel!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi03f__23nF537t3EbrIyHLjIY7El3EHmXdNg_E_U5oJ48h8v0UtVLElBd6E1qszEap6XUT5_ohwbi2rTyZ5KFiWvOWb8FetnT5W34731FzkzZilDS_vTbFG8MxbEWOBGnVX5Y3-QYib7do/s1600/DSCN5280.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" dba="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi03f__23nF537t3EbrIyHLjIY7El3EHmXdNg_E_U5oJ48h8v0UtVLElBd6E1qszEap6XUT5_ohwbi2rTyZ5KFiWvOWb8FetnT5W34731FzkzZilDS_vTbFG8MxbEWOBGnVX5Y3-QYib7do/s640/DSCN5280.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO4R9Sny4URmhnTBN6aFURHEt6UEW8hbZRopXN6O5Ru5f8jVy-qjIqbTLxDMsm026WQFuwYdRnT9zKeMcSZH5ctxlcJGZ89WupwqYOLyb8sszdObso8SzYkfhrviu1R-Am3qUO8zNYthVF/s1600/IMG-20120418-00018copy.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><div class="blogger-post-footer">Copyright Material of <a href="http://peteformation.blogspot.com/" target="_blank" closure_hashcode_="408">Peteformation Foodie Adventure</a></div>Petehttp://www.blogger.com/profile/13769000274478173272noreply@blogger.com18tag:blogger.com,1999:blog-4181261338541871177.post-9252790954536547232012-05-09T00:52:00.000+08:002012-05-09T00:52:00.175+08:00Labuan Tok Tok Mee (Noodles) at Kedai Kopi (Coffee Shop) Dragon & PhoenixWoke up early but the sky in Labuan was already clear as sunrise here is ahead of KL. After washing up, I walked to Kedai Kopi Dragon & Phoenix to have my breakfast. An uncle at the 'Siew Char' stall recomended that I try the Labuan Tok Tok Mee. <br />
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I took a seat and waited patiently for my Tok Tok Mee! The air was filled with the nice aroma of Tok Tok Mee when it was served. Tok Tok Mee is actually flat dried noodles that have been fried till the wok hei (hot wok) smell are infused into it. Then it is doused in a flavourful gravy that tasted almost like the one used for <a href="http://peteformation.blogspot.com/2012/01/singapore-east-coast-lagoon-food.html">Singapore Hokkien Mee</a>. The verdict!.......Tok Tok mee is very delicious.....! I will be back for more! LOL! A plate cost me RM5.</div>
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A close up shot of my yummy morning breakfast dish!...photo not so clear, sorry ya, all the photos in Labuan are taken using my handphone because I did not have my camera with me that time!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8J3_v1b_Cyl-3Is4q_6VoLh8ugGHUjF9r9rYAZw3yuh5G3rx9k4Hg5OPhuXGQcgVr4L37FybQcKAnnJS1yC0Wqqfa_b7vVHYGtCMO8bf_aPv6hjoG8omeaRnga-r-aJZTfib1sNltP-OT/s1600/IMG-20120418-00018copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" mea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8J3_v1b_Cyl-3Is4q_6VoLh8ugGHUjF9r9rYAZw3yuh5G3rx9k4Hg5OPhuXGQcgVr4L37FybQcKAnnJS1yC0Wqqfa_b7vVHYGtCMO8bf_aPv6hjoG8omeaRnga-r-aJZTfib1sNltP-OT/s640/IMG-20120418-00018copy.jpg" width="640" /></a></div>
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I bought 2 packets of dried tok tok mee, or mee udang from the local mini market and brought them back to KL......cooked for my kids and they loved it very much......recipe coming up in my next post....stay tuned!<br />
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Map and Address of Kedai Kopi Dragon & Phoenix, Labuan</div>
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Kedai Kopi Dragon & Pheonix</div>
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Jalan Bunga Kesuma,</div>
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87000, PW Labuan</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYusZ47fnePWozi4wxWch0SV01-WObF2aXfKa1pQckfon5wTQrw-jpj412Hht1rKqXYOP0hykQ7E_cJoDJTcS4xNl-HZA0E2WIHBDa-lp92egUY3Oxv1aSN1XoBsL1A5xi2g-Ju-xbvfPW/s1600/labuan+map.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="388" mea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYusZ47fnePWozi4wxWch0SV01-WObF2aXfKa1pQckfon5wTQrw-jpj412Hht1rKqXYOP0hykQ7E_cJoDJTcS4xNl-HZA0E2WIHBDa-lp92egUY3Oxv1aSN1XoBsL1A5xi2g-Ju-xbvfPW/s640/labuan+map.JPG" width="640" /></a></div><div class="blogger-post-footer">Copyright Material of <a href="http://peteformation.blogspot.com/" target="_blank" closure_hashcode_="408">Peteformation Foodie Adventure</a></div>Petehttp://www.blogger.com/profile/13769000274478173272noreply@blogger.com17tag:blogger.com,1999:blog-4181261338541871177.post-82232097821114562022012-05-06T00:08:00.000+08:002012-05-06T00:40:06.537+08:00SCR (Singapore Chicken Rice) in LabuanAhhhh, good to be back in Labuan again....... Scene at Labuan Airport, waiting to collect luggage..... <br />
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I decided to surprise my Singaporean guest by taking him to eat Singapore Chicken Rice (SCR) in Labuan.....he he he! </div>
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SCR is located in the Labuan Lazenda Commercial Centre area. This is a family restaurant and they serve many types of traditional and fusion chicken dishes. It even has the Merlion looked alike logo..... </div>
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My guest had Roasted Chicken Rice (RM4.40 + RM1.30) which he claimed was tasty........<br />
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I ordered a fusion dish, Salad <a href="http://peteformation.blogspot.com/2012/02/karate-fried-chicken-recipe-aka-nam-yee.html">Chicken</a> Rice (RM6.50)......., very well presented.... but I still prefer our traditional roasted chicken rice.....lol!<br />
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Chessy Chicken chop, quite a large portion....cost RM16.90....<br />
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We ordered two plates of Baby Kailan with oyster sauce (RM3.90 each)...crunchy and yummy!<br />
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Ambient atmosphere for family dining........<br />
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Ok, meal time over, ......now going for Happy Hour, Labuan got duty free beers and liquor.....Yay!<br />
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Map and Address of SCR (Singapore Chicken Rice) Restaurant in Labuan, FT<br />
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Lot 9, Lazenda Commercial Center<br />
87000, P.W Labuan<br />
Tel : 087 410661<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-tNf6qnVWl7Yxh7V9wdfP6SM4X9FDsXnO2UAQVr74DMOqAatdXvu30LX6e0zBcQk2w4oSa0drt7JNtdsXGAPaoL58QA1J7z7yOgryTmjZfc1zh_jUakhJV2oMHce1RhzXTNgvQ5Xgb8wt/s1600/labuan+map.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="388" mea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-tNf6qnVWl7Yxh7V9wdfP6SM4X9FDsXnO2UAQVr74DMOqAatdXvu30LX6e0zBcQk2w4oSa0drt7JNtdsXGAPaoL58QA1J7z7yOgryTmjZfc1zh_jUakhJV2oMHce1RhzXTNgvQ5Xgb8wt/s640/labuan+map.JPG" width="640" /></a></div><div class="blogger-post-footer">Copyright Material of <a href="http://peteformation.blogspot.com/" target="_blank" closure_hashcode_="408">Peteformation Foodie Adventure</a></div>Petehttp://www.blogger.com/profile/13769000274478173272noreply@blogger.com14tag:blogger.com,1999:blog-4181261338541871177.post-59445773188402648662012-03-28T00:26:00.002+08:002012-03-28T16:09:57.355+08:00My Little Kung Fu Boy - Nunchaku, Tonfa and Lion Dance<span style="font-size: large;">My little four year old and his Kung Fu antics with <a href="http://peteformation.blogspot.com/2010/12/happy-nunchaku-new-year-2011.html">nunchaku</a>, tonfa and lion dance head.........</span><br />
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<em>Haiiiiit....wait for me to pose like <a href="http://peteformation.blogspot.com/2008/07/bruce-lee-35th-death-anniversary.html">Bruce Lee</a> first........, like this, can or not?</em><br />
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<em>This is my Kung Fu commencement stance.....................</em><br />
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<em>'Parting the wild horse mane form', learned from my Tai Chi Sifu........</em><br />
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<em>Horse stance (.</em>馬步)<em>..............hiyaaaa.......giddyup, giddyup....., see me swinging the nunchaks....</em><br />
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<em>Now, I show you my side kick........while swinging the nuchaku at the same time.....</em><br />
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<em>Aiya, kicked too high, check first whether 'seluar koyak' (pants torn) or not..........</em><br />
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<em>Hey, why you laugh.....nah.....hentam (hit) you with my nuchaku......</em><br />
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<em>This is cha cha cha style kung fu.....hey, don't laugh ah.....Bruce was the 1958 Hong Kong Colony Cha Cha Cha dance competition champion leh.....</em><br />
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<em>ok, time to get serious......I moved so fast....papa camera also captured blur image.....he he he, how's my Wong Fei Hung's 'Shadowless kick' (</em> <span lang="zh" xml:lang="zh">無影腳, <em>wúyǐngjiǎo, no shadow kick)</em></span><br />
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<em>Oppps, sunglasses dropped.........</em><br />
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<em>Tired with Nunchaks liao.....now I show you my Tonfa weapon moves.........put mummy's Chinese New Year Ang Pau basket next to me...........generate some authentic Oriental aura.......ha ha ha!</em><br />
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<em>How is this pose?.....look like Karate expert Chuck Norris or not?.....pssst!....this one not hairy wan.......</em><br />
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<em>Position to beat up and ward off 'Parang' (stout straight knife) attackers.....</em><br />
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<em>Its lion dance time......just like my favourite hero, Wong Fei Hung......</em><br />
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<em>Lion climbing the plum blossom poles...................</em><br />
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<em>Lion frolicking on top of the plum blossom poles........</em><br />
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<em>Aiya, Lion tired liao, rest for a while........</em><br />
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</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">Opppps, then mummy bring cane, asking me to stop horsing around, take a bath and go to bed.....late liao.....tomorrow have to go to school.......good night......</span></div><div class="blogger-post-footer">Copyright Material of <a href="http://peteformation.blogspot.com/" target="_blank" closure_hashcode_="408">Peteformation Foodie Adventure</a></div>Petehttp://www.blogger.com/profile/13769000274478173272noreply@blogger.com25