Baked Mashed Potato, a.k.a Suituapui Style

I learned to cook this potato dish from Suituapui, Start Me Up recent post. Coincidently, I have the required ingredients like bacon, potatoes and cheese in my house. I skinned 3 potatoes and boil them until they turned soft. Then I put them in a blender and mashed them up. I oiled my baking tray and put in the mashed potatoes. I got some leftover lettuce which I chopped into small pieces and add into the potato, a way to make my kids eat some greens. I added some crispy fried bacon and onions. I got my daughter to help me fry the bacon and onions. This is the first time she helps me to cook and she is so excited about it. Then, I got her to line some cheddar cheese on top of the potato and pop the whole tray in the oven. We baked it at 180 Deg C for 20 minutes. Yummy, the baked potato (aka Suituapui Style) tasted so good, but more importantly, I was spending quality time with my little daughter! P.S : Check out video on funny prank to take away your Monday Blues at my funny video blog http://funnycrazyhappyvideo.blogspot.com/2009/06/funny-interview-prank-guy-with-super.html I just couldn't stop laughing after watching this video! Related Post : http://peteformation.blogspot.com/2009/07/oregano-baked-potato-with-luncheon-meat.html

Deep Fried Stuffed Tofu Pok Ball Recipe

I have cooked this tofu pok balls quite some time ago and actually forgot to post it until recently, when I happened to eat tofu balls at a function and remembered it. This is a very cute dish to have as finger food during parties. It might be a little oily because the tofu soaked up much oil but the final taste is real good! They are normally stuffed with cabbage and carrot but I have modified the recipe a little bit to suit the taste of my children.

Ingredients Tofu Pok, 10 pcs

Stuffing
Prawn, 200 gms, shelled and cut into small chunks
Garlic, 3 pcs, chopped finely
Flour, ¼ cup
Corn Flour, ¼ cup
Sesame oil, 1 table spoon
Egg, 1 pc
Carrot, 1 small pc, cut into small strips
French beans, 5 pcs, cut into small slices
Salt to taste
A little water for the stuffing mixture

Mix all the ingredients for stuffing and make it into a paste. Make a little incision on the tofu pok and turn it inside out. Put the stuffing in the tofu pok and deep fry it in hot oil until golden brown. Taste good with garlic chilli sauce! Stuffing for the tofu pok all mixed up and ready. A piece of tofu pok

Tofu pok, turned inside out!..................................Put in the fillings!

Deep frying the tofu balls........................................Draining away excess oil!

Steamed Unicorn Jacket Fish (Barat Barat), Tomyam Style Recipe

One jacket leather fish without the head...................Steamed Jacket fish, Tomyam style It is easier to steam jacket fish rather than to fry it because it sticks easily to frying pan. The jacket fish has lots of natural sweetness and the flesh is firm but nice. Jacket fish do not have many bones and it is very easy to separate the meat from the main bones. There are many ways to cook this tasty fish. I like to steam the jacket fish with some kaffir lime leaves, a little like the Thai Tomyam style. Ingredients Jacket fish, 1 pc Lime juice from 3 limes Onions, 1pc, cut into thin strips Kaffir lime leaves, 5 pcs Salt to taste Sugar to taste Vegetable oil, 1 teaspoon Serai (Lemongrass), 2 pcs, smashed Tomato, 1 pc, cut into four Arrange all the ingredients in a steaming tray. Steam the jacket fish in high heat for 25 minutes. Serve with white rice. Related Post : http://peteformation.blogspot.com/2009/06/yellow-finunicorn-leather-jacket-fish.html

Hot and Spicy Kam Heong Prawns Recipe (Spicy Curry Flavoured Prawns)

Kam Heong style seafood is one of the favourite dishes in many Chinese restaurants. There are kam heong lala (shell fish), kam heong crab, kam heong chicken and many more! I have got some leftovers prawns for steamboat in my freezer and decided to cook kam heong prawns just to clear the foodstuff from my fridge. Ingredients Prawns, 600 gms, cleaned and cut away a small part of the head and tail. Oyster sauce, 2 table spoons Light Soya Sauce, 2 table spoons Dark Soya Sauce, 1 teaspoon Ginger, 2”x2”x2”, cut into thin strips Shallots, 5 pcs, chopped finely Serai (lemongrass), 2 stalks, bashed Dried Prawns, 2 table spoons, soak in water and bashed slightly Curry powder, 2 table spoons Curry leaves, 3 stalks (optional) Chili paste, 2 table spoons Corn Flour, 2 table spoons, add with a little water Salt to taste Vegetable oil 3 table spoons Heat up wok and add in the vegetable oil. Sautéed gingers, dried prawns, serai, curry leaves and shallots in hot oil until fragrant. Add curry powder, chili paste, oyster sauce, light soya sauce and dark soya sauce. Stir the mixture for a short while. Add in the prawns. Fry for around 2 minutes. Add corn flour and salt to taste. Related Post 1) http://peteformation.blogspot.com/2009/07/kam-heong-tilapia-fish-fei-chow-yee.html 2) http://peteformation.blogspot.com/2008/10/kam-heong-lala-recipe-spicy-curry.html 3) http://peteformation.blogspot.com/2009/07/kam-heong-barebreast-jack-fish-ikan.html

Ayam Golek (Malaysian Rotiserie Roast Chicken, yang tidak digolekkan!) Recipe

Ayam Golek (Malaysian Roast Chicken), in my oven!

I used to buy Ayam Golek during the Ramadan month from the Ramadan market near my house. My daughter loves to eat Ayam Golek and I tried to cook it for her. Some Ayam Golek recipe uses Coconut milk (santan) but I did not add this ingredient. Instead of letting the Ayam ‘golek’ (turn) in my oven Rotisserie, I cut out the chicken, butterfly style to reduce the roasting time. Therefore, my ayam golek (turn over and over chicken) did not actually bergolek! Ha Ha Ha!

Ingredients
Chicken (Ayam), 1 whole

Marinade
Kunyit, 1 teaspoon
Ketumbar (Coriander) Powder, 1 table spoon
Cumin (Jintan Manis), ½ table spoon
Ginger, 1x1x1, crushed
Serai (lemongrass), 2pcs, blended
Garlic, 3 pcs, blended
Lemon juice from ½ lemon
Sugar, 2 tablespoon
Salt to taste
Pepper, 1 teaspoon

Marinade the chicken overnight or at least 1 hour. Roast chicken in oven at 180 Deg C for one and a half hour. Actually it will taste better if you barbecue the chicken with charcoal. Serve with garlic chili sauce. Best eaten with white rice!

New Way to Cook/Eat Maggi/Instant Chicken Mee (Noodle), Sour and Spicy!

Ayam Maggi Mee, lime, bird eye chillies..........One packet of Extra hot chilli padi (bird eye chilli) Put all the ingredients in a plate...........................The final result, sour and spicy mee! Actually, I have been cooking Chicken Maggi Mee this way for quite some time already, ever since my wife’s cousin thought me this recipe. Maggi mee is one of the favourite instant noodle brand in Malaysia and many parts of Asia. This recipe will only suit the taste buds of those who love sour and spicy food. I used super hot chilli padi which originated from Australia for extra kick! I like the sour and spicy taste of instant noodle cooked this way. No wonder, I cannot put on weight, maybe I ate a little too much of sour and spicy food! Ingredients Maggi Chicken Mee, 1 packet Lime, 2 pcs, squeeze out the juice Bird Eye Chilli (Cili Padi), 2 pcs, chopped finely or sliced thinly Boil a bowl of water and put in the instant noodle. After 2 minutes, take out the mee (noodle) and drain away excess water. Put the lime juice, chicken stock and chilli padi (bird eye chilli) on to a plate. Add in the cooked mee (noodle) and mix well. Get ready a class of cold water before you eat this mee, sour and very spicy! Related Post 1) http://peteformation.blogspot.com/2009/05/quickie-fried-maggi-mee-recipe.html 2) http://peteformation.blogspot.com/2009/07/nissin-tomyam-instant-noodle.html 3) http://peteformation.blogspot.com/2009/08/maggi-mee-assam-laksa-with-bacon-and-fu.html

Saturday Night Dinner at Home Cook Recipe Restaurant, Puchong

Pork Trotters............................................................Assam Stingray Steamed Eggs with minced pork.........................Kerabu Paku (Fern shoots, sayur paku)

Lotus roots soup.....................................................Bangkuang Char (Jui Hu Char)

Bak Kian (Meat rolls).................................................Chendol

I was in Subang Jaya area last night and my brother in law took me to this family restaurant that serves home cook Penang Nyonya food. It was around 7.30pm when we arrive at Home Cook Recipe Restaurant which is located in Puchong. There is already a good crowd in the restaurant and the few big round tables were occupied. We have to settle for two wooden table joined together to seat five adults and 3 children. There are many restaurants in this new row of shop lots which are located on the slip road that connects to the front of Puchong Giant. Home Cook Recipe Restaurant is actually located not far away from the Telok Pulai Bak Kut Teh Restaurant. We ordered Kerabu Paku Chai (Chili Fern shoots, RM6), Bangkuang Chai (Jiu Hu Char, Fried Turnips, RM6), Assam Stingray (RM15), Pork Trotters (RM16), Steamed Eggs (RM5), Lotus roots Soup (1 serving, RM5.50), Bak Kian (Meat roll, lorbak, RM10), 4 x chendol (Coconut milk dessert) for dessert and 7 big rice. They have small servings of dishes; therefore you can try many varieties of food here. The Kerabu Paku is fresh and I taste the natural sweetness of the vegetable. The bangkuang char (fried turnips) tasted ok only but the Assam Stingray (Tamarind chilli Stingray) is good. I like the sours and spicy taste of this dish! The pork trotters were cooked with white radish and they are very tender. I enjoy gnawing at the tendons at the trotters’ joints. The steamed eggs are for the kids. It has minced meat in it and I can taste the natural sweetness from this meat. My daughter needs to have soup with her rice so we ordered the lotus root soup for her. I didn’t try this soup, so can’t comment! The bak kian taste a bit like the crab meat rolls. I can taste the cilantro used and it has a nice aroma. The chendol which was accompanied by sweet corn, red beans and sprinkle with kacang (ground peanuts) taste good after the hot and spicy meal. They normally serve the chendol before the dishes, so it you want it as your dessert then you will have to inform the waitress. The total bill came up to be RM91.50. Address :

Home Cook Recipe Restaurant No.28 Jalan Puteri, 5/2, Bandar Puteri, 47100 Puchong Selangor Darul Ehsan Tel : 03 80632933 Opening Hours : 11.30am to 3pm, 6pm to 10pm Map to Home Cook Recipe Restaurant, Puchong

Related Post On Nyonya Restaurant :

http://peteformation.blogspot.com/2008/12/restoran-penang-nyonya-kari-kepala-ikan.html

Cookies for my 18 Month’s Old Toddler

I have been cooking for everyone in my family and almost forgot to cook something for my little 18th month’s old toddler. Well, he already has almost a full set of teeth and his favourite pastime is going around biting things or anyone that comes close to him! I made these simple butter cookies for him a few weeks ago and he was very happy the whole day munching them away. It took me around 45 minutes to make these cookies. Ingredients Butter, 125gms Flour, 3 cups Baking powder, ½ teaspoon Castor Sugar, ¾ cup (or to taste) Milk powder, 3 tablespoons Vanilla essence, ½ teaspoon Iced cold water Mix flour with butter, vanilla essence, milk powder, baking powder and castor sugar. Add in the iced cold water. Mix well. Take a pinch of the dough and roll it to a round shape the size of a marble. Then gently squeeze it to form the dome shapes as in the picture. Bake it preheated oven at 180 Deg C for 10 minutes.