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House Special Fried Rice with Abalone and Scallop Sauce

Is there anyone who doesn't like fried rice? I can't believe that there is anyone who doesn't love fried rice especially house special fried rice. I could eat it several time a day ! No doubt rice is a main staple for Asian people, but I have discovered that American also love house special fried rice. To make a special version of this dish I have added abalone and scallop sauce, everyone who I have served this dish is pleasantly surprised at the wonderful flavor those two flavour bring to the dish. Ingredients:

2 cup jasmine rice(cooked overnight)

1/2 cup frozen mix carrot and peas

1 large onion diced

3 large egg

1 cup diced roast pork(char siew)

20 pc clean and deviened shrimp

1 tbsp salt

2 tbsp abalone and scallop sauce

1 tbsp white pepper powder

1 tbsp oil


Sliced fresh tomatoes and cucumber


1:Heat wok or skillet with oil at high heat ,to fried scramble eggs.Set the eggs aside.Add in diced roast pork and shrimp in the wok,fry for 2-3 minutes before add in jasmine rice.

2:Stir the rice constantly,add in salt,abalone and scallop sauce,mixed carrot and peas,white pepper powder and eggs for another 10 minutes.

3:Removed from heat and serve warm with some sliced tomatoes and cucumber on the side.Abalone and Scallop sauce.This special sauce is also suitable for any stir fried vegetable or meat My garden grown tomatoes plants in containers

What a beauty ,right?

I'm submit my entry Tomatoes plant to Grow Your Own created by Andrea and is hosting by Chez Us . Hope to see you there too:))

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Homemade Curry Chicken

Don't we all love curry chicken?.Well,maybe depend on the style and spiciness when you consume this unique dish.There are many different version of curry chicken worldwide but I still love Malaysia style curry chicken because I love coconut milk instead of yogurt as the base for the gravy.Hundred years ago Malaysia being at the crossroad of the ancient trade routes,now it's has left a unique mark on the Malaysian cuisine.Last week I promise hubby to cook him a very very mild(not spicy) curry chicken but it's turn up he can't eat my curry chicken at all.He told me it's too spicy and hot for him.His exact word"eating fire and not enjoyable"!.lol! I think he prefer American-Indian style curry which have sweetness texture with yogurt base gravy.Well,I can't please him,so I whack the whole pot by myself! Honestly, I dunno how to cook non-spicy curry chicken.


6 pc whole chicken leg(cut 3 pc each)

1 can coconut milk(400ml)

100 ml whole milk

3-4 pc kaffir lime leaves

2 tbsp spicy sambal spices(I make my own sambal belacan spices HERE )

4 tbsp Baba's Meat Curry Powder

2 tbsp sugar

2 tbsp salt

1 tbsp chicken bullion powder


1:Wash and cut whole chicken leg,drain set aside.

2:Prepared wok or large soup pot at high heat.Add in homemade sambal belacan spices ,kaffir lime leaves and curry powder in the wok,stir until it fragrant or 2 minutes before add in cut chicken and coconut milk.

3: Let the chicken meat simmer at medium heat for 10 minutes.Add in sugar ,salt ,chicken bullion and milk.Adjust the seasoning to your taste.Let the meat cook for another 10 -15 minutes or longer before removed from the heat.

4:Serve warm with rice,roti or noodles.


You can use any meat or any part of chicken for this curry.If you want a healthier version ,cut down the coconut milk and replace with non fat milk or yogurt.You can add in potatoes or carrot into the curry.Usually the curry chicken taste better the next day.I'm submitting this recipe to Weekend Wokking, a world-wide food blogging event created by Wandering Chopsticks celebrating the multiple ways we can cook one ingredient. The host this month is Preciouspea and the secret ingredient is COCONUT!!! If you would like to participate or to see the secret ingredient, check who's hosting next month.See yea!

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What's in Your Handbag Meme

I received this meme from Little Corner of Mine. I never have this "kind"of meme before , but it's cool and fun to play along. Let's enjoy this game and pass along! here is goes..... Here are the rules:

Find a safe quiet place free of significant others, nosey meme makers, priests, nuns, all things religious and men in general. (If you're a guy just reverse this process to male and tell us about your wallet, tool box, briefcase or metro sexual accessory.)
1. Dump the contents of your handbag in a pile
2. Take a photo of your handbag and the contents
3. Be brave and explain to your fellow bloggers what lurks inside the handbag.
4. Tag others who might want to embarrass themselves
5. Answer these questions:
Describe the contents of your handbag.
What's the most important thing in your handbag?
What's the most embarrassing thing in your handbag?
What's the smallest thing in your handbag?
Is there anything illegal in your handbag?
This meme was started by Mimi, Queen of Memes who thinks up brilliant memes. Here are the answers to the questions..

Describe the contents of your handbag?

Purse with cash and "fu "aka Chinese "fish",coupon clipper organizer,Siang's Pure Oil,2 lipstick,pen,marker pen,loose coupons,Macy's gift cards,sanitary pad,cell phone,digital camera,business cards,shopping receipts,credit cards organizer and compact powder

What's the most important thing in your handbag?

Credit cards and driving license .Without them I can't survive:(

What's the most embarrassing thing in your handbag?

sanitary pad (for emergency )and messy contains that I let you see now!lol!

What's the smallest thing in your handbag ?

coins ,dust and some soil,I guess...

Is there anything illegal in your handbag?

siang's pure oil from Thai's,it's consider illegal in US?

*Sorry for you to see the mess in my handbag or pocketbook.*blushing* I just dump everything in my pocketbook and this Meme give me a chance to clean up!* wink*
But this is how meme works, pass it around and have fun!. I done mine and now it's your turn!! Let's be sporty,we woman are "busybody"!lol!I would love to pass this MEME to:

1:my kitchen snippets

2:my taste of home

3:tastes of home

4:my cookinghut

5:heart and hearth
Enjoy and have fun ladies:)))

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Assam Laksa (Spicy and Sour Fish Noodles Soup)

I love Assam Laksa.But cooking Assam laksa from scratch is too much work for me.I remember when I was young,my grandma who from Penang love to make her own Assam Laksa from scratch.We have to help her to remove bones from steamed mackerel to make the delicious spicy and sour soup.Well,living near New York City have it's advantage for me.I love prepacked Chang Hong Assam Laksa paste because it's taste good,easy and convenience to cook.The last time I visited this special Asian Mart in NYC,I saw 15 packets of Chan Hong Assam Laksa paste on the shelf.I quickly grab all of the 15 packets and stuff into my shopping basket!.woof!!
For those who have no clue what is Assam Laksa..Let me excerpt from wikipedia:I think wikipedia explain better than me:))
Assam laksa is a sour fish-based soup. Asam (or asam jawa) is the Malay word for tamarind, which is commonly used to give the stock its sour flavor. It is also common to use "asam keping" also known as "asam gelugor", dried slices of tamarind fruit, for added sourness. Modern Malay spelling is asam, though the spelling assam is still frequently used.
The main ingredients for assam laksa include shredded fish, normally kembung fish or mackerel, and finely sliced vegetables including cucumber, onions, red chillis, pineapple, lettuce, common mint, "daun kesum" (Vietnamese mint or laksa mint) and pink bunga kantan (ginger buds). Assam laksa is normally served with either thick rice noodles or thin rice noodles (
vermicelli). And topped off with "petis udang" or "hae ko", a thick sweet prawn/shrimp paste.

Ingredients for the soup:

1 pack Chan Hong Assam Laksa paste

3 liter water

1 large can sardine in tomatoes sauce

3 tbsp sugar

1 tbsp salt

1 tbsp tamarind powder

2 tbsp chili sauce or sambal olek

For Garnishing:

1 large onion sliced

1 can pineapple or 1 nos fresh pineapple cut

Red long pepper(cut)

1 cucumber (removed seed and shredded)


Har koh( shrimp paste)


1 pack dried rough rice noodle

2 liter water


1: Prepared 2 liter water at high heat in a soup pot to cook rice noodles until al- dente.Removed and sieved ,let it run under cold water to prevent from sticking and stop cooking,then set aside.

2:Prepare medium soup pot with 3 liter water at high heat.Add in Assam Laksa paste,salt,sugar,tamarind powder,chili sauce and sardine in the can in the rolling boil water.Adjust the sweetness,sourness and saltiness to your taste before remove from heat.

3:Prepared individual soup bowl,put a handful of noodles into the bowl,then ladle pipping hot soup on top of the noodles.Any amount you like.Then garnish with your favourite vegetable.Dollop shrimp paste and serve warm or hot.


You can used any type of rice noodles.If you can access to fresh noodles that is much better choice.
I'm presenting my Assam Laksa to Weekend Herb Blogging created by kalynskitchen and host by cook almost anything for this weekend. See yea!

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Buffalo Spicy Chicken Pizza

Hubby and Mishu love cheesy pizza.Well,I'm still the rice and noodles person who can't live without them!.Whenever hubby order pizza for me ,he make sure I must have the spicy chicken pizza.Typical Malaysia who love spicy food.Previously I try to make my own pizza with different variety and was quite successful.Now I try to play around with the filling/topping and decided to make Buffalo Spicy Chicken Pizza. Basic Pizza Dough Ingredients:

3 1/2 cups flour (prefer bread flour)

I cup warm water (between 95° and 115° F.)

2 tsp yeast (2 tablespoons, I like my dough a little yeasty. You can use less)

2 tsp sugar

1/4 cup olive oil

1/2 tsp salt

Dough Method by Hand :

1:Pour warm water into a bowl. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix on low until well blended.

2: Add the yeast and mix. Let this mixture sit for about 5 minutes. Add 1 cup of flour and the olive oil and mix until well blended. Add the rest of the flour (and any other additions) and mix well. The dough should turn into a ball. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.

3:Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.After about 45 minutes the dough should have about doubled in size. Show it who's boss and punch it down. That's right, give it a good smack so it deflates.

4: Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours.

5:This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let it come to room temperature before using .

Ingredients for Topping:

300 gm boneless chicken breast ( cut dice or chunk)

2 tbsp oil

3 tbsp devil chili sauce(picate)

I bottle pasta sauce(any flavor)

1 large sliced onion

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

1/4 cup Parmesan cheese


1:Prepared skillet at high heat,add in oil ,boneless chicken chunk and devil chili sauce (picate),stir for 2 minutes or half cook and set a set.

2:Spread on the dough on the pizza pan,then spread pasta sauce,half cook spicy chicken chunk ,onion and sprinkle the cheese .

3:Bake in oven at 375 F for 30-40 minutes or golden brown on the crust .Removed from oven and cut it to 6-8 pieces per tray.Serve warm or hot.


You can use any filling or topping you like..Suggestion: beef,seafood or pork,as long you the dough is proof and good.If you have a big family a homemade pizza is ideal coz it's going save you alot of money. You can see my other pizza topping HERE
You also can add or adjust different kind of cheese you like.I like my pizza crust crispy and thin,I think mine is New York style pizza ,right?..How about you?.

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Homemake Fried Sambal Belacan Step by Step

Last month when I was in Queens.NYC Chinatown food shopping with Gertruda and Zuriada ,we saw a vendor stall at the road side selling fresh red pepper a.k.a red long chili for bargain!.A plate only for $1.00!! it's about 15 pieces of red pepper per plate.Good deal ,right?.I quickly ask for 2 plates with out bargain and the seller in return throw extra few red peppers in my plastic bag.She asked me,what am I going to do with all the red pepper?.Well I told her we are going to make chili paste or use it to cook with our exotic food...Actually I bought this huge bag of red long pepper and plan to make sambal belacan paste to store for this winter.Let me show you step by step how I make sambal belacan..
I washed all the red long pepper ,let it dry before cut for blending or pounding
This is how the final product look like Bought a large piece of belacan(shrimp paste) at Asian store in NYC..I make sure it's Made in Penang ,Malaysia.First of all, I cut and mashed the belacan before fry on a wok over an open fire ,BBQ pit to be precise.I guess all my neighbours is pinching their nose when this pungent smell belacan flying and landed at their yard! To many Westerners unfamiliar with this condiment, the smell can be extremely repulsive.
This is how I fried fresh belacan over BBQ pit.I fried the belacan until it's dried and fine.The truth to the matter belacan have distinguish pungent or unique smell.It's really powerful and intolerant to others who are not used to it.The aroma from the frying mixture can be unpalatable to Westerners who have not become accustomed to it, but is an absolute delight to the Asian connoisseur.Learn more about this pungent but taste extremely good here
This is the final look of fried belacan.After cool down I store the fried belacan in a Ziploc bag and then close in a air tight container.
Then prepared ingredients for spices. Sliced galangal,ginger and fresh turmeric for blending or pounding
Soaked garlic and shallot overnight before peel off the skin.The reason for soaking overnight is for easy peeling.I used to cry and rubbing my eyes with tears when peeling shallot or onion but not after soaking those in cold water overnight!
Soaked and wash candle nuts before blending .Candle nuts give your paste some nutty flavor especially when you cook curry .
Wash and sliced lemongrass before blending
I blended half of garlic,shallot,ginger,turmeric,lemongrass,candle nut and oil for the 1st batch.I freeze this lemongrass spices for marination later ..You can use this spices to make satay or non spicy lemonade flavor food.
Then add in this clean red long pepper,stump cut off to blend with the 2nd batch of spices..
This is the second batches of spices mix with red long pepper.I also add sugar,salt and fried belacan into this blended spices.
Again,I slowly sauteed the blended spices with fried belacan on this charcoal BBQ pit at my patio,outdoor.The reason I cook this spicy shrimp paste with chili outdoor is to prevent all closets and rooms in the house from getting this contagious strong pungent smell .Believe me this special flavor paste will confine in the house for days if you cook it in door!!
This sambal belacan paste is ready to use.I use it to make curry or any sambal dished in minutes.It's really handy for me to cook any meal,any time without pounding and peeling .If I need to make rendang(dry curry) I just add curry powder ,kerisik(grilled coconut flake)and daun limau purut ( kaffir lime leaves) to infuse into any dishes. If I need to cook spicy fish or seafood sambal ,I just scoop the amount needed and add in some tamarind juice and other vegetables.Although I still have plenty of prepack paste but I still prefer my own homemade sambal belacan paste.I think the key and secret ingredients that make our spicy food taste sooooo good is that evil belacan(shrimp paste)! It's taste Heavenly awesome! You can see my other sambal recipe HERE .Although,the process to make this sambal belacan take few hours to make,in my honest opinion it's worth it!! No preservative or any artificial flavour added!
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Orange Chiffon Cake wt Butter Icing and Royal Icing

I have acquired the skill of baking perfect chiffon cake after 2 baking failure .Since then I try again and again until I bake a perfect and beautiful chiffon cake.Never said die attitude! The magic of chiffon cake texture is soft,light and moist.Recently I bought a new Kitchen Aid mixer,I love my new mixer very much.This Kitchen Aid mixer is perfect to mix the egg white until stiff and form.From the moment I capture the technique and skill of baking perfect chiffon cake,I present my decorative chiffon cake as gift to my father in-law and brother in -law.They both have each cake and absolutely love the cake.Again I have to thanks Gretrude to teach me how to bake this mysterious cake. Ingredients :

1 3/4 cup of flour
1 tsp of baking powder

1/8 tsp of salt

1/2 cup of sugar


7 egg yolks

3/4 cup Orange Juice

2 tsp orange essence flavor

1/2 cup of vegetable oil

2 drop food orange color


1/2 cup of sugar

7 egg white

3/4 tsp of cream of tartar


Pre-heat oven to 325 degree F.

1) Sieve all the (A) ingredient in a mixing bowl until well combined.

2) Mix ingredient (B) until well blended and then add in ingredient (A) until smooth.

3) Beat ingredient (C) in mixer on high speed until stiff peak. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.

4) Pour batter into un-greased 10" tube pan and bake for an hour or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should comes out clean.

5) Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan with knife and remove cake .

I used tip #6B as shell and stars with butter icing.As for the flowers I used royal icing. I used #1M tip for the flower with peach color butter icing
You can see my other chiffon cakes here and here

The front chiffon cake is pandan flavor and the back is orange flavor.
May I present my new Kitchen Aid mixer.I think this mixer is the best investment I make so far.Actually I get this mixer at Kohl's on sale and on top of the sale I can match competitor price.Hop to my other blog to learn how I get this good deal here! .

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Homemade Creamy Seafood Fettuccine

My favourite pasta is linguine and fettuccine.I have no idea why I prefer this type of pasta than others like spaghetti or vermicelli.I like to use egg white as one of the main sauce ingredients to create white creamy sauce or Alfredo sauce.Last month when I was food shopping in Flushing Chinatown,Queens,I bought quite alot of seafood like squid,fish,bay scallop and shrimp.The seafood selling in Asian store prices are much cheaper than regular supermarket.Furthermore it's taste better.I guess they didn't add extra chemical to freeze the seafood.


1 pk fettuccine

1 lb clean squid(cut)

15 pc clean and deviened shrimp(tail intact)

1 lb bay scallop

1 large bamboy onion(sliced)

3 white egg

5-6 cloves minced garlic

2 cup whole milk

2 tbsp mayo

3-4 tbsp Parmesan cheese

1 tsp black pepper

1 tbsp salt 1 tbsp olive oil


1:Cook pasta as per instruction on the box until al dente.Sieve set a side.

2:Prepared clean skillet at high heat with olive oil and minced garlic.Fry garlic until fragrant,then add in milk,mayo,black pepper,salt,Parmesan cheese and egg white.Stir constantly until the sauce become thicken.

3:Add in shrimp,squid(calamari) and bay scallop into the thicken sauce.Let's the seafood cook for 3-5 minutes before add in the pasta and onion.Stir constantly and mix well until all the sauce cover the pasta.if the sauce is too thick add in some milk or water.

4:Adjust the seasoning to your taste.Remove pasta from the heat and serve warm.Sprinkle some Parmesan cheese on the top.

Note :

I going to submit my pasta to
once upon a feast by Ruth for Presto Pasta Night for the following week since I miss this week deadline.See yea:))

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Braised Pork wt Coke

Did you ever braise your meat with coke or beer?.Well,I always braised chicken or pork with flat left over beer.Honestly,it's not bad to use beer or coke as on of the ingredients for the sauce.This time I prefer to use leftover flat coke ,don't waste foods,ah?.This sauce taste smooth and have tangy sweetness on top of the other ingredients.This meal is quick and simple to prepared.


3-4 lb pork(half lean and half fat)

1 can coke

1/2 cup sugar

5 tbsp thick soy sauce

2 tbsp salt

5-6 cloves garlic


1:Clean and wash pork,peel garlic.Prepare pressure cooker at high heat.Fry the pork at the fats side first until golden brown.

2:Add in garlic,fry until fragrant,then add salt,think soy sauce and coke .Close the pressure cooker cover and let it cook for 15 minutes or beep.

3:Removed the cooker from heat and slowly release the steam from safety valve.Let the meat cool down 5-10 minutes before cutting into smaller pieces.Serve warm with rice.


I prefers to fry the fats first in order to get better fragrant of this dish.I will removed the fats and just have the lean meat but I know some people don't mind eating the fats.If you don't have pressure cooker,a normal wok or pot will do but it cook longer.

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.