Pud & Mehz Foodie Broggie

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Thu, 01 Nov 2007 12:24:08 +0000
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  • Steamyboat II
    Steamyboat foodie:
    • -Yellow Mee
    • -2 small sotongs
    • -10 prawns
    • -2 pieces of red snapper
    • -5 pieces of chicky
    • -Half a yellow capsicum
    • -Golden mushrooms
    • -Pork Liver
    • -Egg tofu
    • -3 kinds of veggie: xiao bai cai, Kang kong and Chye Sim

    Steamboat Soup
    (recipe from http://www.litefm.com.my/litemag/kitchen_whizz/cooking_qa/default.asp)
    Boil for an hour or more the followings:
    3 litres water
    1 chicken carcase
    ½ cup ikan bilis
    3 clove garlic (my lamb hates garlic!)
    3 cm ginger, sliced
    4 spring onions trimmed and cut
    Salt and pepper to taste
    2 bowls of huang dou
    1/5 bowl of wolfberries

    1. Bring water to boil in a stock port.
    2. Add chicken, ikan bilis, garlic, ginger and spring onions.
    3. Allow it to boil.
    4. Lower the heat and simmer for about 1 - 1 ½ hours.
    5. Add salt and pepper and strain the soup.



    Sat, 27 Oct 2007 12:06:00 +0000

  • Lemon chiky, Salted fish beansprout, Steamed eggy with porky

    Hokai, sometimes when you try hard enough in life, you will eventually succeed. Today's cooking session is one such day. I believed, in all seriousness, today's dinner is a success. But of cos, it's not the pinnacle yet (because the stupid eggy cried too much that it can't get cozy with the rice cooker and end up with the 200 dollars wok instead). I'm being hiammie but i'm sure the bean sprout could do with more flavor.

    The chicky lemon is the main actor for the day, with crispy chicken and an almost yummy lemon sauce to go with it. However, the sauce could do with more zest in it!

    But .... actually, today is also a good day because damsie washed the dishy instead of puddy bullying me to wash 'em.

    Who washed the dishy?     damsel! thks!

    Chinese lemon chicken(recipe from allrecipes.com)
    3 skinless, boneless chicken thighs
    3 tablespoons oyster sauce
    1 teaspoon sesame oil
    1 teaspoon white sugar
    1 egg, beaten
    salt and pepper to taste
    1/8 cup corn flour lots of
    1/2 cup water
    3 tablespoons white sugar 2-3 teaspoons unless u really love sweet stuff
    1/2 lemon, juiced ½ lemon plus another 2 teaspoonful more
    1 (3.4 ounce) package instant lemon pudding mix
    water as needed
    2 tablespoons toasted sesame seeds
    lemon skin gratings
    1. To Marinate: Place chicken in a nonporous glass dish or bowl. In a small bowl mix together oyster sauce, sesame oil, sugar, Egg, salt and pepper; pour mixture over chicken, cover dish and marinate for at least 1 hour.
    2. Dip marinated chicken in egg + cornflour and sautee in a large skillet until cooked through (juices run clear) and color is a nice, golden brown.
    3. To Make Sauce: Bring 1/2 cup water to boil in a small saucepan; dissolve sugar in boiling water, then add lemon juice and gratings and thicken liquid with pudding mix .
    4. Cut chicken into bite size pieces and pour sauce over all; sprinkle with toasted sesame seeds and serve
    Beansprouts with salted fish
    (Source:http://www.rasamalaysia.com/2006/08/recipe-bean-sprouts-with-salted-fish.html)
    Ingredients:

    Bean Sprouts     - its 20cents only!!
    Salted Fish (cut into small pieces)
    3 Cloves of Garlic (chopped)
    2 Stalks of Scallions (chopped)
    Soy sauce (to taste)
    Oyster sauce (to taste).
    4 sliced mushrooms
    1 big red chilli

    Rinse and clean the bean sprouts. Remove the roots.Heat the wok with cooking oil and stir fry the choppedgarlic. Add in salted fish pieces and toasted themuntil they become fragrant. Add in bean sprouts, soysauce, oyster sauce, and chopped scallion. Quicklystir the ingredients a few times and serve hot.

    Sat, 20 Oct 2007 05:20:00 +0000

  • First post!
    A glutton and his wobbly puddy that loves to eat....is coming your way!

    Stay tuned!

    Thu, 18 Oct 2007 06:55:00 +0000

  • Macaroni with Tomato paste
    Invited my woolly lamb to cupboard for Foodie. It took me about 35-45 mins to prepare everything. Went home then realise there is no onions, so I skipped that. I particularly like the taste of the yellow pepper in my sauce, though i find the sauce a bit too sweet (due to it being from the can) and like too thick, but mehz said not too little ah, they were just right to coat all the macaroni. Oh, ya, the mushrooms were too little IMO, and i forgot to take out the smashed garlics from the sauce, so the poor lamb swallowed some.

    No photos coz I forgot.

    Who washed the dishy? Mehz

    This is the recipe used: http://www.channelnewsasia.com/ptm/chefs/ep3.htm

    250g pasta - I put 2 ¾ full rice bowls
    2 tbsp olive oil 1 tbsp cooking oil
    4 cloves garlic (chopped) 2 cloves smashed
    1 large onion (chopped)
    1 tbsp chilli paste
    200g tomato paste -100g
    12 basil leaves (chopped)
    100ml cream
    1 cup assorted capsicums (cubes) Half a yellow capsicum , sliced
    Salt to taste omitted coz tomato paste has
    1 tsp crushed pepper
    1 tbsp cheddar cheese (grated)
    Sliced mushrooms, equal portion as capsicum
    4 hotdogs, sliced
    Sprinkle of sugar
    Half a bowl of water

    My steps:
    1) Cook pasta in salted water for 20mins
    2) Saute the garlic in oil, add hotdog and fry, then add capsicum.
    3)Pour in the tomato sauce and chilli and water and mix
    4)Let the mushrooms boil in the sauce
    5)When everything looks cooked, sprinkle the sugar, mix somemore and then. pour onto macaroni
    6)Mix the sauce with spoons with the macaroni
    7)Call mehz to see whether he's coming to be in time to wash the dishy.




    Wed, 17 Oct 2007 09:53:00 +0000

  • Pork stuffed Mushrooms, Steamed BaiChang, Fried Dou Miao
    Actually was supposed to cook something else, but mehz was having a sore throat, so we decided on healthy stuff.

    I didn't know it until at night, but he saw the stuffed mushrooms in a cookbook in my house, so I will get the recipe later.

    Basically we de-gutted the fish, put salt and oil and ginger slices and mushroom slices and put it into the rice cooker for about 10mins.
    Seasoned the pork and stuffed them onto the cheapo china brand mushroom, then steam.
    Fried the doumiao with crushed garlic, and oyster sauce + water.

    Turns out the china brand mushroomie...taste like crap.
    I still think the fish should have used soya sauce instead of salt, so that the resulting sauce can pour on the rice. The way we cooked it, the sauce is some kinda not-too salty salt water.
    Mehz said the fish should have tomatoes, plums and spring onions.
    I really like doumiao! :P

    Who washed the dishy? Mehz

    Sat, 13 Oct 2007 13:34:00 +0000

  • Salt n pepper squid, Chilled silken tofu, Boiled XiaoBaiCai

    If you follow the recipe for the squid, you are screwed, coz it's dam salty! We cooked 3 batches before finally getting it right! The trick is to, put suitable amount of floor, add a dash of salt, and add more singaporean pepper. I'm proud to say the nicest batch of squids was coated in a mix made by puddy! *beams*

    Puddy doesnt routinely eat ginger so I thought by mixing it into the sauce i will keep biting on it when I eat the tofu. But actually as its very finely chopped, it didnt really give a strong ginger taste, but imparts quite a nice flavour to the sauce. We didn't follow the recipe coz we were lacking many ingredients, so my lamb just anyhow mix and match. I knew my papa din like cold stuff, so I even heated up the sauce, but alas, becoz the tofu is cold, overall is still cold. I like it cold though, with the vingearish taste....but i think it earned my mehz some chopperz again!

    Who washed the dishy? auto-door

    Recipe (adapted from a book from lib):
    Salt and pepper squid
    Ingredients
    300g squid
    1.5 tablespoon cornflour
    1.5tablespoon plain flour
    5 teaspoon salt (to be reduced)
    2 teaspoon crushed sichuan peppercorns(think singapore pepper can be used as sub)
    veg oil for deep frying (duhz, then for drinking mehz)
    lettuce (more the merrier) and lemons.
    Steps:
    clean and score squid (right, who eats a dirty squid)
    combine flours, salt and pepper. add squid and toss to coat, shaking off excess flour
    Heat oil in hot wok and deep fry the squid for 1.5 mins.
    serve with lemon halves.

    Chilled silken tofu with spring onion, ginger and vinegar dressing
    http://www.penguin.com.au/lookinside/other/1920989331/Recipe.cfm
    Ingredients
    300g silken tofu, chilled,
    pepper and salt
    dressing
    2.5 tablespoon light soy sauce,
    2 tablespoon finely sliced coriander roots and stems,
    2 tablespoon finely diced ginger,
    2 tablespoons finely sliced spring onions,
    2 tablespoon kecap manis,
    2 tablespoon malt vinegar,
    1/4teaspoon chili oil,
    dash of seasame oil
    Steps:
    make dressing
    prepare tofu in whatever shapes and sizes that you want. pour dressing over chilled tofu. sprinkle salt and pepper

    Sat, 06 Oct 2007 11:04:00 +0000

  • Baikokh*n at north canal road
    Another laaa mien store! But cheeaper! That's why the place we sat had the air con blowing hot air at us.

    Anyhow, there was no super nutz soup that cost super alot of money. Menu is similar to the tamade store (except the price). The noodles are not too bad. Everything is not too bad when you are hungry. But i distinctively remembered that the guozi we ordered had their edge too burnt. So it was rubbery around the edges and I swear if I threw it at the waiter, it would bounce right back and hit me in the face.

    The puddy ordered butter corn noodle while I had some soup base with char siew! Strangely, puddy removed the butter from her soup so it became corn noodle soup instead. She ordered the down-size one because she wanted to show that she have a small stomach. In that case, why order the guozi too?

    Another good thing about that place over the tamade store is that there is a pretty waitress. She is so prettie that after looking at her for 5 minutes, mehz started nose bleeding.

    note: post is by lambie

    Puddy: Removed the butter coz I'm not a fan (of cos you not a fan, you are a puddy). But later realised the butter added makes the soup tastier. Overall (ecxept the price) i prefer the tamade at central. I find the soup more flavourful, the charsiew more salty ...but of coz i wont go back to tamade for that price! (a.k.a hiammie)

    Mehz: The puddy of cos preferred the tamade place la! Cos i was the one paying for the golden noodles! i should have eaten more at Baikokh*n!

    Fri, 05 Oct 2007 14:32:00 +0000

  • Pasta with brocolli, Porky fillet in campbell soup, Corn on the cob

    OK, it was supposed to be Prego sauce cooked with pasta, but when we reached home, the PRego sauce was eaten away by ants in the fridge! So my mehz improvised with campbell soup (the one that says one meal) and soaked the porky inside the soupy and cooked. Then he used the remaining for the pasta. So happens there are other ingredients in the can, so he just divided them up and place them to make the pasta nicer. The brocolli was of coz separately cooked and placed in the bowl.
    Mehz commented that the sauce after cooking with the porky has better taste.


    Corn on the cob was a craving of puddy's This is the 2nd time i microwaved, this time i put some water in the microwave together and put it on high for 15mins...but still the corn tasted a bit dry. Maybe, microwaving corn is not a very good idea.

    Sat, 29 Sep 2007 13:46:00 +0000

  • Marut*ma at Central
    The only japanese words i've learn after eating at this place is

    WTF! so expensive!

    wait a minute....that is not a japanese word!

    Anyhow, it was an expensive experience. My bowl of 7-super-nutz soup with fat piggy pieces in it cost a whooping 20 bucks already. 20 bucks! But the good thing is, you can kai-e-da-ma it (translate that to English, it means : I am a glutton) and they will add you additional deliciously chewy rrramen for a buck.

    The puddy had a bowl of chicky soup with ramen and charsiew bits! And that soup, cheaper at 10 bucks taste a hundred bucks nicer than my super-nutz soup!

    Side dishes are not a plenty. They have char siew slices (4 of them), expensive eggy pieces (6 pieces), fat piggy, some onion-chicken balls which i nearly ordered and some others which i don't really remembered but they are expensive.

    But strangely, people queue to eat at this place. By the time we were out of the place, the queue was so long that it snaked all the way from central to Johor Bahru.

    Note: the above by lambie
    Puddy: the 7 nutz soup got coriander i hate! And the onion chicky balls taste weird!

    Sat, 22 Sep 2007 14:27:00 +0000

  • Cheeze eggy with chicken + onions, Alphabet pasta in Prego sauce, Orange-Apple Juice

    Breakie + lunch was:
    cheesy eggie with chicken bits and onions
    alphabet pasta in tomato sauce
    fresh orange-apple juice

    AT first woolly lamb took out toaster...i wonder what he doing....(answer is..melt mozzie cheese over the alphabets! - baked rice style )

    I find the chicken bits a bit too small, next time i saw cut them bigger. I find eating Alphabet pasta a bit weird, because when you bite, you don't seem to bite the pasta, because each alphabet so small only. And yeah, we know, that's not the right kinda cheeze.

    Sun, 09 Sep 2007 13:47:00 +0000

  • Honey porky, steamed prawns and fried huang ti chye


    Extracted from mehz broggie:
    "Steamed prawn in rice wine. Stir fried honey pork and huang di vegetables. As usual, the prawn is a tad overcooked, the pork is just right and so are the vegetables. And I didn't burnt the wok this time."

    Puddy: Honey with pork is actually quite specially yummy. It just doesnt look nice in the picture coz its one whole piece of brown.

    Recipe (adapted from a cookbook from the lib):
    Stir Fried pork fillets with honey and ginger
    600g pork
    spring onions
    vinegar
    soy sauce
    1 tablespoon water
    limes
    marinade:
    2 tablespoon honey
    2 tablespoon light soy sauce
    2 tablespoon rice wine
    1 tablespoon oyster sauce     - thks damsie
    2 teaspoon dark soy sauce     -thks damsie
    2 teaspoons 5-spice powder
    1/2teaspoon sesame oil

    Steps:
    marinate the pork with marinade (what else?!? duhz) for 30 mins. best marinade overnight
    fry porky after marinating and once cook, add spring onions, vinegar, soy sauce and water and continue to fry until u think the pork is cook or until your pork catches fire and your kitchen gets burnt down.

    Sat, 08 Sep 2007 10:20:00 +0000

  • Outdoor: Campbell chicken mushroom chowder, Spam with onion sandwich, Onion eggy sandwich
    No photos for this post.

    Puddy came back from work, fried some spam with onions, and also fried the onions with eggy, these are fillings for the sandwich. And then i made a pot of the campbell soup....and wobbled to the smelly river beside central to share with my woolly lamb as dinner.

    Spam (the beef in a can) was salty, as expected.
    The onions eggy did not contain salt, so that was ok.
    The worst was the campbell soup...salt no need money?! I drink until i feel like im drinking salty condensed soup!

    Mon, 20 Aug 2007 14:05:00 +0000

  • Apple and kiwi sauce steak with campbell minestrone soup

    Extracted from mehz broggie:
    "Gives the well-done beef (was suppose to be medium but guess I over did it. hee ) a sourish sweet taste."

    The potato was supposed to be mashed, but it took such a long time to boil to softness that we decided baked potato sounds good for our growling stomachs too.

    There was a small incident with the bread falling into the toaster, but then 'easily' solved with the deft use of chopsticks.

    Corn was microwaved and cut out. Too dry.

    The next day mehz brought his family to botak jones. He asked "how come people's steak so nice?!"

    Recipe from: http://www.cooksrecipes.com/beef/beef_steak_with_apple_and_kiwi_sauce_recipe.html

    1 apple, peeled and diced
    2 kiwifruit, peeled
    1/2 onion, chopped
    1 teaspoon freshly grated ginger root
    7 tablespoons soy sauce
    7 tablespoons Asian rice wine
    1 tablespoon granulated sugar
    2 teaspoons corn starch (corn flour)
    14 ounces rib eye beef
    1 kiwifruit for garnish
    1. Cut apple, peeled kiwifruit, onion and ginger root in small pieces and place in a blender, until smooth. Mix in a saucepan with soy sauce, Asian cooking rice wine, sugar, and corn flour and heat. Stir, until thick. Add more cooking rice wine or soy sauce, if necessary for consistency or flavor.
    2. Cut beef in 3/4-inch-thick pieces (2 cm), grill to desired doneness.
    3. Combine grilled beef with the sauce.
    4. Serve grilled beef and sauce garnished with sliced kiwi.

    Makes 4 servings.


    Sat, 18 Aug 2007 13:50:00 +0000

  • Cheesy mushroom, Cheeze mushroom eggy, Panfried salmon
    Cheezy mushrooms are yummy. You fry them with butter, let it simmer and add in your cheesy cheddar bits and watch this simple dish transform into something gooey but yummy! All in just 5 seconds. Place this on a hamburger and viola! you have swiss mushroom burger!

    I think we might be clearing stock for the mushrooms, if not there is no reason we have so much mushrooms in our food. No, these mushrooms are not free nor are they grown at a back yard, perhaps it was just a case of gluttony and over purchase was the order of the day.
    Everytime I see this picture, I feel sad for myself. And for puddy. This use to look like salmon fish. Until meh meh started frying it. Now it looks like salmon fish after a bomb exploded beside it. But hey! at least it taste salmony.

    Note: this post by lambie.

    Fri, 27 Jul 2007 13:55:00 +0000

  • Fried eggy HK noodle, Beef +Chipolatas with mustard, Italian dressing salad
    Lunch was.
    -beef pieces with mustard
    -chicky chipolatas with mustard (carrefour brand one was good! we shall not be cheapos next time)
    -fried HK noodle with eggie
    -stir fried bugs-free grass fried with noodle....there's xiao bai cai and lettuce
    -more shredded lettuce with cube tomato salad. (there is always space for bugs-free grass!)
    -washed down with apple juice and lemon (leftover mixers)

    Sun, 08 Jul 2007 14:14:00 +0000

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