Month: March 2015

Pork & prawn wonton soup

Heartwarming Pork & Prawn Wonton Soup

Hello everyone… The days are getting colder and colder.  The weather is getting more and more unpredictable.  While the northern hemisphereans are enjoying sunshine, beautiful bloom and bright weather changes.  The middle earthians are enjoying 365 days of predictable rain and sunshine.  The southern hemisphereans (like us in Ozzie) are getting the cold fronts and shorter daylight.  Let’s get those feet warmers out 🙂 When the cold hits, what better way to warm our hearts and souls with some home-made heartwarming dumpling soup 🙂 I treat wontons like soul-food – once you eat it, it heals the soul and warms the heart – a perfect dumpling soup when you’re feeling under the weather.  Once you’ve tasted it, poof, you’ll feel more joyful and a much better person. So, what are you waiting for?  Let’s wrap some wontons and get cooking now! Oh, and if you’re wanting to shed some sweat, checkout the wonton dumplings in chilli oil. Pork & Prawn Wonton Soup (adapted from Helen & Lisa Tse’s Dim Sum) Makes 25 pieces Ingredients: 1 pack wonton wrappers, …

Broccoli with scallop sauce

Steamed Broccoli with Scallop Sauce

Today, I’d like to shout out to a vegetable that looks like a beautiful bunch of flower in green.  If you ever want to celebrate a birthday or V-Day with that special someone who absolutely adores broccoli, do consider gifting these beautiful florets with a large golden bow.  Not only are they edible (unlike flowers), they are full of nutrition (super food for kids) and very delicious. My mom used to make this a lot for me as a kid because I don’t fancy any other vegetables except broccoli. Nibbling on the florets were really fun.   She used to either crispy fry them (coated with batter) or steam them and top with sweet dressing.  I just loved it. The key to enjoying broccoli is not to overcook it.  Overcook broccoli taste mushy like baby food. Broccoli taste bland if eaten by itself and so, it needs to be seasoned with some salt or be served with dressing, if you prefer. Steaming the broccoli preserves its healthy vitamins.  Just 5 mins is enough to cook the broccoli while keeping them crunchy.  Dressing …

Milo ice cream

The Best (best) Homemade Milo Ice-cream ever

There are a few things in this world that can still excite me in a child-like way, like opening birthday presents, watching Disney cartoons (yep! I still cry when I watch The Little Mermaid and Beauty & The Beast) and unexpectedly Milo.  It is one of those experiences and memories that reminds us of sweet sweet nostalgic childhood fun times that doesn’t disappear even as we aged. So, what’s your story? For me, I’ll start by saying that I really love Milo.  And no, I’m not kidding you.  It’s Milo, alright! Sweet, heavenly Milo.  I practically worshipped Milo when I was a kid.  We, Malaysians, not only drink Milo as beverage, we eat Milo as snacks (when our parents aren’t watching us).  Any Malaysians can vouch for that…really. “Yup, big big tablespoons of powdered milo into the mouth.  We chew and chew until they dissolve behind our throats.  One of the best way to enjoy Milo and it’s super duper Y.U.M.” Milo is very popular in Malaysia.  During my school days many (many) years ago, they used to have …

Steamed prawns

Steamed Tiger Prawns with Minced Garlic

Recently I’ve been very much obsessed with Sam Leong’s cookbooks – yes and I bought all 3 of his cookbooks (LOL).  If you don’t know who this guy is, he’s a Chinese celebrity chef from Singapore and has won many impressive awards and accolades from the culinary world.  Trained by his Malaysian dad who was well-known as the king of shark fin years ago.  Sam is known for his modern Chinese cuisine, combining old school cantonese cuisine with modern flavours. So, it is from the cookbook A Taste of Home, that I fell in love with this recipe.  It’s not just an easy recipe to follow, the dish is super super tasty and it takes less than 15 mins to cook.  So, tell me, what’s not to like aye?  That home made soy sauce is (seriously) to die for and goes so well with rice!  Not only that sauce is tasty, it’s so versatile that you can use this to dress any steamed chicken or fish dishes. “Simple recipes are always the best policies. Even better when …

wonton dumplings in chilli oil

Mouthwatering Wonton Dumplings in Chilli Oil

After my Sichuan episode the other day with the spicy cucumber salad recipe, my hubby was craving for another mouthwatering Sichuan dish.  This time, I turned to the same cookbook for some hot & spicy inspiration and found the perfect weekend snack to impress my hubby. Interestingly, the chilli oil seasoning is pretty similar to the previous recipe.  Talk about simple recipe adaptations.  I love this kind of recipe – no wastage of raw materials! So, that settles for the adults and for lil’ one, I deep-fried the dumplings and she absolutely loved it. Chinese dumpling is one of the most versatile dish in the world – everything can be adapted to suit your needs and tastes. “Making dumplings are fun – you can let your imagination run wild.  There are just so many things you can do with them…” From the filling to the cooking technique and the sauce! For the filling, you can replace pork with seafood and then you can opt to poach, deep-fry or steam before completing your dish with just a dip (any dips …

Green tea smoked duck

Green Tea-smoked Duck

When I first came to Aus, I was clueless about cooking and the thought of making a 1 course meal (let alone 3 course) scares the be-shitting out of me.  Then, thanks to our popular homegrown cooking shows – Masterchef Australia and My Kitchen Rules (MKR) – I was greatly inspired to cook or rather found a way to survive a day without McDonald’s. Masterchef opened my eyes to the technique of smoking food.  Smoking in a professional kitchen is done (of course!) with a $99 smoking gun.  But in my humble kitchen, I use my ol’ faithful wok and a foil. The technique of smoking food is not new in the culinary world.  In the olden days, where modernisation has not turned everything into machines, people have been practicing food- smoking with meat or fish and I dare say, even the primitive caveman did it too! “Smoking adds a depth of flavour that is so subtle, you can taste it at the back of your tongue.  And that aroma … keeps you guessing what secret ingredients were used to impart them” …

Prawn and Grapefruit salad

Prawn & Grapefruit Salad

Summer’s officially over… and I’m already missing it.  Bye bye tank tops.  Bye bye Havaianas.  While writing this post, I was enjoying a hot cuppa coffee with sweet sounds of rain fall that’s music to my ears.  What a way to finish the summer.  I love it when it always ends with a sweet note.  How surreal and relaxing, right 🙂 Living in Melbourne has its perks.  We get fresh seafood and lots of fresh farmed fruits.  How wonderful is that?  Being able to try new things is fun like eating grapefruit for the first time.  It’s one of those things that you either like it or hate it.  For me, I don’t mind eating it, but I’m also not keen with just eating the fruit itself because the flavours are just a tad bitter and very very tarty! “Thanks to Adam! I can regain my dignity now instead of being perceived a bitter fruit!”  So in this recipe, Adam Liaw has given the groove back to grapefruits.  He pairs them with rich toasted coconut, shallots, fresh prawns …