Egg Wrapped Fried Bihun (Rice Vermicelli) for supper Recipe

It was supper time and I cooked this egg wrapped fried bihun (rice vermicelli) for my daughter. Normally I would just cut the fried eggs into strips and then garnish the fried bihun with it but this time around I tried wrapping the fried bihun with it. My kids love this egg wrapped bihun and asked me to cook it again the very next day! LOL!

Ingredients
Bihun (rice vermicelli), 1/3 of a packet, soaked in water till soft
Shallots, 3 pcs, cut into thin slices
Dark soya sauce, 1/2 teaspoon
Light soya sauce, 1 tablespoon
Salt to taste
Vegetable oil Eggs, 2 pcs, slightly beaten
Lettuce, cut into strips for garnishing

Heat up wok and put in a little vegetable oil. Saute sliced shallots until they turned golden brown. Remove the crispy shallots and put aside. Put the bihun into the wok, add dark soya sauce, light soya sauce and salt to taste. Fry for a short while or until the bihun is cooked. Add in the crispy fried shallots. Put the fried bihun aside. Put a little oil in a nonstick pan. Pour the eggs into the pan. Turn and tilt the pan in a circular movement to make the diameter of the fried egg as big as possible. Put a lid over the pan and turn down the heat. When the top part of the eggs are cooked, pour in the bihun and wrap it up. Put a serving bowl over the pan and turn it so that the unfolded part will be on the top. Garnish with lettuce and serve.

Chuan Kee Bak Kut Teh(Chinese Pork Herbal Soup), Jinjang Utara, Kuala Lumpur

Chuan Kee Bak Kut Teh is located before the padang (field) just after the forever busy Jinjang market in Jalan Jinjang Utara.

I am not very familiar with Jinjang Area but one day I had a chance to go food hunting there. Jinjang in Kepong is known to be a busy market and there are many varieties of food being sold here at very reasonable price. I chanced upon this little stall that sells Bak Kut Teh, which is located just before the field there. I ordered one portion of serving with 2 rice and one bowl of yau char kwai (Chinese crullers). Although the soup looks light, it is full of flavour and I can taste the natural sweetness from the pork that have been boiled in it.

The stall was packed with patrons having their early lunch or maybe breakfast. The service was good and food was served quite fast. I can't recall the exact price I paid for this meal but I remember it was very reasonable.

Map to Chuan Kee Bak Kut Teh (Chinese Herbal Pork Soup), Jinjang Utara, Kepong, Kuala Lumpur

Manjalara Monkeys - They Survived!

These 2 photos are taken from my previous post The last of the Manjalara Macaque Monkeys - Macaca fascicularis dated 8th September 2008. During that time, there were still lots of trees around this area and the construction of Tesco Hypermarket (Kepong Village) was at its' initial stage.

Recently, while I was walking towards Top Kitchen, I saw this very same family of monkeys are still around. I was very happy to see them surviving well after my last sighting 2 years ago. I hope they will not chop down more trees and let these monkeys continue living in this area.

Mmmmm, maybe with hypermarkets and MBO cinema in this area, they have turned into urban monkeys!

Simple and Reasonably Price Dishes From Chai Lan Stall in Kota Damansara Foodcourt

The arch outside the entrance. See the 'Steam Fish' sign? That is Chai Lan. The Italian pizza next to it uses traditional brick oven. Will try the pizza on my next visit.

I went back to Kota Damansara Foodcourt to try out the dishes at Chai Lan stall. Chai Lan specialized in steamed fish head and tilapia (St. Peter's fish). The price is very reasonable as well. I ordered the steamed minced meat which cost RM8 and the steamed tofu cost me RM5. The steamed minced meat serving is rather generous. I didn't order the fish because my kids choosed to have noodles instead of rice.

The dishes are simple and nice. They are not oily as well and tasted like home cooked meal. My dinner plus two rice came up to be RM15. Reasonable? After dinner, my daughter wanted some Mua Chee (glutinous rice flour cake with crushed peanuts) for dessert. I bought one packet for her from the mua chee stall. Tasted quite nice!

Map to Kota Damansara Food court

Happy Nunchaku New Year 2011

Pete with the metal nunchaku, free style techniques; ouch ouch ouch........aiya, whole body blue black liao! ha ha ha! Still need lots of practice! LOL!

The nunchak or nunchaku (ヌンチャク) which was made famous by Bruce Lee in his movies is actually an old Japanese Okinawan Martial art weapon. Nunchaku is made from two sections of wood or metal rods held together by a chain. Traditional nunchaks are made from hard wood but you can find metal ones like above. It is not an easy weapon to master because it can bounce back whenever you hit your opponent. Therefore the person handling this weapon might hurt his own self. However, once you mastered the nunchaku techniques; it flows smoothly around your body just like the continuously flowing water of a stream. 2010 has been a challenging and tough year for me. I have encountered many obstacles along the way, at times was very tired and felt really worn out. However, we have to be like the nunchaku; sweeping away all the obstacles and fight on till the end.

Wishing everyone a smooth flowing and healthy 2011 Nunchaku New Year!

Simple and Nice Tomato Chutney Recipe

I love chutney. It really whet my appetite and made me eat more rice! There are some tomatoes that have been sitting in my fridge far too long and I used them to make this vegetarian chutney. I just used all the basic ingredients that I have in stock and the end result turned out quite good. Here is my simple tomato chutney recipe.

Ingredients

Tomato, 3 pcs

Garlic, 3 cloves, cut into slices

Shallots, 3 pcs, cut into slices

Curry powder, 3 table spoons, add water to make a paste

Mixed Halba, 1 teaspoon

Curry leaves, from 3 stalks

Salt to taste

Vegetable oil, 2 tablespoons

Heat up wok and add in the vegetable oil. Put in the shallots and garlic. Saute them for a short while and add in the curry paste, curry leaves and mix halba. Lower down the heat and stir the mixture regularly to avoid burning it. Add tomatoes and stir until they break into small pieces. Add a little water and let it boil until all the tomatoes turned soft. Lastly, add in the salt. Serve with steamed rice while still hot.

Fried Four Angle Beans (Kacang Botol) with Eggs Recipe

Four angle beans are normally fried with sambal (fermented shrimp paste chilly) or chilly paste but it also taste good with eggs. They also taste good if eaten as ulam (Malaysian Salad) with sambal belacan. Thinking of sambal belachan would make me drool! LOL. I cut the four angle beans into medium size slices so that it would blend well with the eggs. This is a very simple dish to prepare.

Ingredients
Four angle beans(kacang botol, sei ling toa), 5 pcs, cut into thin slices
Eggs, 1 pc Garlic, 3 cloves, chopped finely
Light soya sauce, 1 teaspoon
Pepper, a dash
Vegetable oil, 1 tablespoon
Salt to taste

Heat up wok and put in the vegetable oil. Saute the garlic until fragrant. Add eggs and scrambled it using the spatula. Put in the light soya sauce, pepper and salt to taste. Throw in the four angle beans. Fried for a short while. Serve with steamed rice while still hot.

Deep Fried Chicken Wing with Honey and Butter Recipe

I marinated some Chicken wings overnight and fried them the very next day for dinner. Unfortunately, I only managed to snap the photo for one piece because my kids ate most of it before I could do so. In order to make the chicken wing tastier, you just have to balance the aroma, sweetness and saltiness of it. I added the honey after frying the chicken to that it will not get burned easily while in the hot oil.

Ingredients
Chicken Wings, 10 pcs
Light Soya Sauce, 5 tablespoons
Dark soya sauce, 1/2 teaspoon
Five Spice powder, 1 teaspoon
Black Vinegar, 1 tablespoon
Tomato sauce, 2 tablespoon
Ground pepper, 1/2 teaspoon
Salt to taste
Corn flour, 1 tablspoon
Honey, enough to coat the chicken wings
Butter, enough to coat the chicken wings
Vegetable oil for deep frying

Marinade the chicken wings with light soya sauce, dark soya sauce, five spice powder, black vinegar, tomato sauce, ground pepper, salt and corn flour. Leave it aside for 1 hour or overnight in the fridge. Deep fry the chicken wings until they turned golden brown. Mix butter with honey with a little hot water. Coat the hot chicken wings with butter and honey mixture. Serve while still hot.