Arroz Amarillo Con Pollo

It's been long time I didn't cook Spanish meal for Elliot.At first, I'm thinking of cooking Paella for him but I don't have fresh seafood like clam,mussel and squid .What I have in my fridge is boneless chicken and some shrimp.I guess he don't mind having Yellow Rice with Chicken.Yes,that is Arroz Amarillo Con Pollo.
I used Gyoza Arroz Amarillo in the box.Just follow the instruction on the back of the box.But instead of using pot for cooking rice I used rice cooker.I have no idea how to use Spanish or south American way to cook rice in the pot.Hey! I'm a Chinese,of course I can't live without rice cooker.Furthermore my rice cooker is non-stick!!.

I cut some boneless chicken and add in some green peas with the yellow rice.No extra seasoning needed.All ingredients go together in the rice cooker at the same time.Just press button "cook" ,then sit tight and wait about 15-20 minutes.Ta-dah!!My Arroz Amarillo Con Pollo is ready to serve!!.I have some left over lard,so I make some Chicharron.As you can see I spread Chicharron on as garnishing.Of course it's taste better!!

Yes,I know the Chicharron is not healthy but once a while it's alright.Since strawberry in season now.I add few sliced of strawberry as a salad..This meal is simply and easy to cook.For me ,I just add some picate with my yellow rice.You can add in spicy chili if you want to feel the heat.

Fried Miso Udon Noodle

Did you ever try fried udon noodle with miso paste?.I bought a pack miso paste few months back ,still didn't open and use yet.I'm going to make some miso soup for Mishu but that pack is not a small pack,it weight one pound.I love buying stuff in big quantity,too greedy!!lol!.That a lot of miso paste for soup,so what should I do with the rest?.I love to try something new with miso paste...so here is my miso paste fried noodle .

Ingredients:

1 pack of Udon noodle(cooked)

10 shrimp (clean and deviened)

300-500 gm lean pork(sliced thin)

3-4 cloves garlic(minced)

1 tbsp miso paste

1 tsp dark soy sauce

1 tbsp sesame oil

4-5 leaves of Napa(cut small)

1 tsp white pepper

1 tbsp mirin

Method:

Heat wok with some oil at high heat.Add in garlic and pork first.Wash udon noodle under running warm water to remove excess oil beside soften the udon noodle after sitting in cold fridge.Add in udon noodle and all the seasoning(miso paste dark soy sauce,sesame oil,white pepper),stir and mix well.Drizzle mirin and lastly add in napa and shrimp.I prefer my shrimp not too well done ,it's going to be tough and chewy if cook too long.Ready to serve.

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Within 30 minutes we can have Fried Miso Udon for lunch.Of course,it's just for Mishu and me,Elliot not interested in asian noodle.I find miso paste and mirin is quite sweet,I mean tangy mild sweet.It's a good lunch for us,something different from regular fried noodle I used to cooked.A quick and simple fried udon noodle

Bloggerwave

Do you own a blog,my dear reader?.Do any one of you love to write,cook,bake or have any hobbies to share with others reader all over the world?.As for me I love to share my interest with my reader and blogger,so I created this blog.
Blogging is a good place to start to get to know more friends in blogosphere world beside making some extra money.As some of you know, I'm a stay at home mom who love to cook and bake,in addition to that,I write paid post to earn some extra income for me to able to buy latest my latest kitchen gadgets.

If you are interested in sharing your secret recipe with us and earning some extra money while staying at home,Bloggerwave is the right place for you!.

Happy Mother's Day!!

Wishing all my readers and blogger Happy Mother's Day!!.I wish I can celebrate Mother's Day with my mother but too bad we're half world away from each other.

Today I'm a mother to Mishu.I know how hard it's to be a perfect mother,I didn't realise my mom constantly worried,happy and sad for me until the day I'm a mother myself. I try my very best to be the best mother for Mishu.
Would you care for 3 dozen of red roses?.Happy Mother's Day!!.Let's us celebrate Mother's Day together by posting more yummy delicious recipe and food photo!!

Sweet and Sour Fish

I was invited to join MochachocolataRita virtual 88th Chinese Take Out Party.I really feel honor to participate this Chinese Take Out Party .I'm debating what should I cook and bring with me to this special virtual party?.Fried Noodle or Sweet and Sour Fish?.Well,actually Rita said Sweet and Sour Pork but I mistaken it for fish..So here is my fish.I hope she don't mind me bringing my FISH instead of pork. Ingredients:
1 whole fish (1-2 lbs) cut and clean
1/4 cup apple vinegar cider
1/2 cup tomato sauce

5-6 tbsp sugar
1-2 tsp pepper
2 tsp salt
3 cloves garlic
3-4 sliced can pineapple(cut)
1 cup pineapple juice
1 large onion(cut quarter)
3 tbsp corn flour
1 stalk scallion(cut)

Method:
Coated whole fish with corn flour.Pan fried both side in a wok until brown or cook.Set aside.Sauteed garlic,add in pineapple juice from the can.Let it boil,add in all seasoning ,pineapple and onion.Mix corn flour with some cold water in a bowl before add in the wok with the rest ingrendient.Add pan fried whole fish in the sauce for another 2-3 minutes to simmer.Garnish with scallion .Serve with white rice.
Anyone like this type of Sweet and Sour Fish?.My hubby,Elliot won't touch or try this meal especially when he see the head and fish bone intact.He said this meal is too authentic for him!!.
I'm going to bring my Sweet and Sour Fish with me to Celebrating Rita 88th Post: A CHINESE TAKE-OUT PARTY & Lucky Draw!.Hope to see you all there! Ciao!.

Savoury Pancake (Hum Chee Peng)

I was at Chow Kit Road Wet Market in Kuala Lumpur shopping with my mom but we went separate way.My mom want to buy some fruit while I'm getting some take out Nasi Lemak and Curry Noodles.I saw my mom over the other side of Fried Chinese cruller stall.I quickly walk over to meet my mom,I asked the owner of fried Chinese cruller how to make Chinese cruller and Ham Chee Peng.She refused to tell me her recipe or how to make her product.She just keep quite but her hubby reply"why want to make yourself,just buy from the store,it's much easy,"!!.Well,I guess they 're not telling me what is inside their recipe.My mother laugh at me.She said they won't tell me because they're doing business not play play like me!!.So I promise myself,I'm going to buy few local recipe book but must have "Ham Chee Peng" recipe!!Yes,I bought a Hot Favourite Kueh Recipe Book from Popular Bookstore. Here is my "Ham Chee Peng"!!.How it's look?.To my surprise,Elliot love it.He keep coming for more the next day.I altered the recipe to suit my taste.I add red bean paste filling,to make it tasty not too bland.

Ingredient:

Starter Dough

150 gm Plain Flour (sifted)

100 ml water

1 tsp yeast

Ingredients:

150 gm bread flour(sifted)

150 gm plain flour(sifted)

60 gm sugar

10 gm fermented red bean curd(nam yu) mashed

160 ml water

1 tsp yeast

1 tsp five spice powder

1/4 tsp baking powder

2 tsp oil

1/2 cup white sesame seeds

1 can red bean paste(400 gm)

Method:

1:Starter dough:Combine well all ingredients and leave to proof for at least 8 hours(I left it overnight)

2:Combine 150 gm starter dough with bread flour ,plain flour,sugar,fermented red bean curd,water yeast,five spice powder and baking powder and knead into dough.Add oil and continue to knead well.(I add dry flour not oil to knead).Cover and leave to proof for about 30 minutes at warm place.

3:When the dough has risen,roll into a large thin rectangular shape.Brush with some oil or water.Cut into 1 cm section each dough.

4:Roll each cut dough flat ,fill the bottom flat dough with 2 tsp red bean paste in the center and brush the edge with some water or oil.Top another flat roll dough on the top.Pinch all the edge together,make sure the filling won't spill.Brush some water on the center of the top dough,sprinkle with white sesame seeds.Set aside for about 20 minutes(proofing) before frying.

5:Deep fry in hot oil until golden brown.

** Note:#3 and #4 step is my own invention.I have no idea how to insert red bean filling without spilling .So,I try my own method and it's worked!!.The original recipe doesn't come with red bean paste.**

**Tips:Dough made from starter dough with yeast is more fragrant and stable.**

Sauteed Shrimp Asparagus

I bought 2 bunch of asparagus at sale price,$1.45 a pound.Summer in US you can get vegetable at lower price than winter season.Furthermore I try to encourage Elliot and Mishu to eat vegetable.Both father and daughter hate any green.They will eat certain vegetable but have to be well done or overcooked.
I think my vegetable drawer in fridge was too cold.My asparagus was frozen with ice!!.
Ingredient:
1 lbs fresh asparagus(cut 2 inch)
3-4 cloves garlic
20 shrimp clean and deveined
1 tsp chicken powder stock
1 tbsp oyster sauce
2 tbsp water
Method:
Cut and wash asparagus,set aside.Clean and deveined shrimp.Minced garlic .Heat wok or skillet at high heat ,add oil and garlic.Sauteed garlic until brown and add in shrimp for 3 minutes.Add in asparagus ,water,oyster sauce and chicken powder.Simmer for 5 minutes.But if like your asparagus crunchy and green,don't cook too long.
At last Elliot refused to eat this dish,Mishu just eat the shrimp.He said the asparagus is too green!!Ouch!!

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Bridge Roll with Sesame

Once again ,I used Bread Machine Recipe Book to make this roll.I like this recipe book,the downsize is that I don't have a bread machine.I keep looking for Bread Machine at sale or clearance but until now still didn't found one yet!.
As usual,I modified the recipe to my taste,actually to hubby taste.He love to use roll for his sandwich or just spread butter on his roll.

This is how it look inside.Of course,I use both hands to knead the dough,no machine at all!.

Ingredient;

1 egg

7 tbsp milk

2 cups unbleached white bread flour

1 tsp salt

1/2 tsp sugar

4-5 tbsp warm water

1 tsp rapid rise active dry yeast or dry yeast

2 tsp milk for glazing

2 tbsp raw sesame seed

Yield 12 pc

Method:

1:Sieve flour,sugar and salt in a big bowl.If you use dry yeast,use warm water to let it grow bubble for 5 minutes.

2:Add in egg ,milk and sieve flour together.Knead well until form a dough.Cover dough with oil plastic wrap for 4 hours but I let it proof overnight .

3:Punch the dough down gently,then divide it into 12 pieces,make each dough shape like ball and place 6 rolls in a row.Keeping them fairly close to each other,on each baking sheet.

4:Cover with oiled plastic wrap and set in a warm place for about 30 minutes,or until the rolls have doubled in size and are touching each other.

5:Meanwhile,preheat oven to 425 F.Brush the Bridge Rolls with milk and spread some sesame seed on it..Bake them for 15-18 minutes or until lightly browned.Transfer the roll to wire rack for cooling.

Cooking Tips~Make double the quantity and freeze the surplus.You need the same amount of yeast

Chocolate at GertrudeHawkChocolates.com

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Name that beef USDA Prime, Choice, Select? "Young beef with the most marbling is given the Prime or highest quality grade. Prime is usually sold to restaurants, but may be available in some specialty markets. Choice is the most widely available grade in the retail market. Select has the least amount of marbling, but may not be as tender, juicy or flavorful as Prime or Choice."
"Beef tenderloin steak is also called filet or filet mignon. These extremely tender, boneless steaks are cut from the whole tenderloin."
"Round tip steaks, also called 'minute,' 'breakfast,' or 'sandwich' steaks, cook very quickly; take care not to overcook or they will be dry."
"A Porterhouse steak differs from a T-Bone in that the Porterhouse tenderloin diameter is no less than 1 1/4 inches measured across the center compared to the T-Bone tenderloin, which is not less than 1/2 inch."
"Delmonico" is a fancy name for ribeye. You'll find the word Delmonico more commonly in the Northeast (the original Delmonico's Restaurant was in NYC); ribeye is the label of choice in the Southeast.
Coals hot enough?"Approximately 30 minutes prior to grilling, prepare the charcoal fire so coals have time to reach medium temperature. At medium, the coals will be ash-covered. To check the temperature of the coals, spread the coals in a single layer. CAREFULLY hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away: approximately 4 seconds for medium heat. Position the cooking grid and follow recipe directions. (For gas grills, consult the owner's manual for preheating instructions.)"
How to make hamburger patties"Use a gentle touch when shaping ground beef patties. Overhandling will result in a firm, compact texture after cooking. Don't press or flatten with spatula during cooking."
Buying beef"Make sure the package is cold and has no holes or tears. Excessive liquid in a package may indicate improper storage or beef that is past its optimum shelf life."
"Look for beef that is firm to the touch, not soft."
"Choose beef with a bright cherry-red color, without any grayish or brown blotches. The exception is vacuum-packaged beef, which, due to a lack of oxygen, has a darker purplish-red color. When exposed to the air, it will turn to a bright red."

Brigade Quartermasters

Elliot love to collect knifes and pocket tools for his personal collection.I guess he have more than 10 pieces knife with different shape and size in our home.Beside knife Elliot also own few pieces multi tool with multi-pliers .He said this multi tool is suitable and handy for him to work with anything.Last week,Elliot bought another pair of boots for work.He like BATES ZR SIDE ZIP BOOT with breathable mesh lining and slip-resistant rubber out sole.One of his co-worker like the completely non-metallic stealth boot in a new streamlined design,so he ask Elliot where he bought his boot.Elliot willing refer him to Ka-Bar Catalog.Brigade Quartermasters is a leading online retailer of outdoor, law enforcement, and military gear. They have high quality products at extremely competitive prices. Not to mention, they have a 110% Mistake proof money-back guarantee of satisfaction.Beside that Brigade offers many unique products, as well as a wide rang of the better known brands across the law-enforcement and military communities. They offer excellent service for satisfying the consumers needs.If you live in the state where they retail store or corporate store located,stop in and visit their 3,000 square foot store at our 63,000 square foot world headquarters.

Smoked Tofu with Pork and Scallion

Again I cook tofu but this time it's Smoked Tofu.Have you ever try smoked tofu?.Actually the flavour is quite different with smoky smell and the texture is more harder than regular tofu.The good news is you can handle this tofu without care and it won't break easily. Usually smoked tofu come in compact vacuum pack and it's can last for many many months in your fridge.I bought this vacuum pack smoked tofu more than 5 months and it's still editable.
I cut 2 pieces of smoked tofu in thinly strip and stirred fried with lean pork.It's really simple and easy to cook I just sauteed smoked tofu,pork with some garlic,salt,oyster sauce and white pepper for 10 minutes.Lastly add in some cut scallion.Serve with rice.

I understand Chinese from North China love smoked tofu.They can eat smoked tofu in everyday meal.Amazing!!

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Doughnuts

Recently I bought quite alot of baking and cooking book.One of the book is Bread Machine.Well, since I don't have bread machine with me right now,so what I can do is to knead the dough with my both of hands which I find it's a good exercise.
Of course, I modified the recipe to suit my convenience

Ingredient:

8 tbsp water

2/3 cup milk

1 egg

4 cups unbleached white bread flour

1/4 cup sugar

1 tsp salt

1/4 cup butter

1 1/2 tsp rapid rise active dry

Oil for deep frying

granulated sugar for sprinkling

ground cinnamon for sprinkling

Yeild 20 pc

Method:

1:Pour warm water into yeast with some sugar.Wait for 5 minutes for the yeast to rise to bubbles.Add in milk,flour,sugar,salt and butter.Knead all the ingredient well until form into a dough.

2:Place the dough in a big bowl with lightly floured surface and cover the dough with lightly oil saran wrap.Leave in a warm place to rise for 2-3 hours.

3:Punch the dough down gently to release the air out.Roll the dough out to a thickness of 1/2 inch.Cut into circles using 3 inch cutter.Then make the dough circles into rings using a 1 1/2 inch cutter.

4:Place the rings on the remaining baking sheet,cover them with oiled saran wrap and leave them in a warm place for about 30 minutes or until doubled size.

5:Heat the oil for deep frying to 350F ,fry the doughnuts,3-4 at a time.Cook the doughnuts for about 4-5 minutes or until golden brown.

6:Remove from the oil by tongs or long chopstick and drain on a paper towels.

7:Toss the doughnuts in a sugar mixture ground cinnamon.Set a side to cool.

This is the Munchkin,the hole of doughnuts leftover.Usually,it's fill with jam or cream but I just toss with sugar mixture.I find this recipe suit to my taste..I'm not a doughnuts fan ,but I like this light and puffy doughnuts.Usually,what we bought in the store are heavy and very sweet.Elliot and Mishu keep coming for more.

Chateau in Indre-et-Loire Valley of France.

I never been to France or Europe country in my life so far.I wish one day I shall visit France with Elliot and Mishu.I'm looking forward to visit this beautiful and romantic country which is every woman dream.Elliot is going to retire in few years,so at that time Mishu is not a toddler anymore and our trip should be fun and enjoyable.I found Holiday-Rentals.co.uk has the largest selection of holiday homes available to rent direct from owners online, offering travellers authentic holiday experiences, a personal service, and unique accommodation at great prices.We would prefer a home away from home accommodation to suit our vacation need.By looking at Self Catering Holiday Homes,I'm amazed with their wide selection of property type for us to rent.The most important is the facility offer to us such as Internet access,pool,washing machine,parking,dishwasher,air condition room and BBQ pit.We both are wine lover,I hear so much about the famous France wine.So far I only been to Long Island winery but France wine is much much better than what we have here.Loire Valley is a destination not to be missed. For connoisseurs, taking a holiday rental in Val de Loire means we can truly discover the best of the Loire Valley's 22 wines.Beside visiting winery,I wish to visit beautiful French chateaux throughout the valleys and mountains of the picturesque French countryside.I hear and see so much about France chateaux in movie and story book but never have the chance to see the real chalet in person.I'm so excited now just thinking about my plan to vacationing in France.I'm going to start drafting my plan now.When I book a holiday property through Holiday-Rentals, I'm booking directly from the owner of the property, saving me on any agent's fees, which cuts up to 40% off the price of my rental which is good!!.Then we can stay longer in France with the money we save!