Aunty Lucy "pecah lubang" (uncover the truth)

Two months ago on a Monday, I accompanied my Quay Lo to the dentist and used the Valet parking at the building where the dentist was. After his dental appointment, we both walked across the street to get a two hour massage. Since we were around the vincinity to our good friends house, we called them and asked them to join us for dinner and we told them that we would pick them up from their home. 

We saw this Italian restaurant just next the the Valet Parking and went ahead and booked a table for four, for dinner at 7.30pm. After picking our good friends up from their home, we returned to the same building where the dentist and the Italian restaurant were. We used the Valet parking again.

After dinner, as usual, I had to look for the parking ticket, here, there, everywhere in my big bag and finally found two parking tickets instead of one. I knew one was the afternoon parking ticket and one was the evening. The evening parking ticket is what I needed to hand over to the jockey. I was confused because I could not figure out which one was the evening parking ticket. Both tickets had the same number. WHAT?? Am I loosing it or something was wrong with my eyes? I took both the tickets to the jockey counter. I told him I could not understand why I had two tickets with the same number. Then this petite Chinese lady heard what I said and came over to see what went wrong. She asked me to give her the tickets and as soon as she saw the tickets, she turned to me and said, this is not your problem, this is our staff problem. She quickly checked through her log book and immediately started to scold the jockey. I believe by now, you guys have already figured out what happen. Holy Macro! Aunty Lucy may have put someone out of job!! 

Despite all the hoo ha, we had a fun night and a scrumptious Italian dinner and we were so stuffed that we did not want to have a heavy lunch the next day. So, my Quay Lo fixed us a very simple pasta salad for lunch.  it was a light and refreshing lunch and I am a happy girl because I was served by my King. LOL!

Pasta salad with chicken and tahini dressing

 
Ingredients for the dressing:
1 tbs tahini
1/2 tbs honey
1/2 tbs dijon mustard
2 tbs Extra Virgin Olive Oil
1 tbs lemon juice
1 tsp freshly grated ginger
2 tbs chopped parsley.


Method:
Mix all the above well and drizzle on to the cooked pasta and herbs boiled chicken breast.

Let's have some fun! What flower are you?

When I was admiring the blooming flowers in my garden…

I recalled when I was in my teens, one of my classmates took me to see a fortune teller. He lived in a big bungalow. In his garden, there were all kinds of flowers. The way he would tell your fortune was by the flower you picked in his garden. The flower that I picked was a bright red carnation. He got most of my character right and even got some of my past right. One thing he said about my future that was right was, my husband would be a big man and that I get to travel the globe. At that time, I was thinking, I was so poor and cannot even afford a bus ticket to go to Kuala Lumpur from Ipoh, how would I afford to travel the globe? Honestly, I don’t believe in fortune telling at all. I was there because I was curious. After all, we only paid RM3.00 each.
  

Then one day, while I was browsing the web, I accidentally ended up at this website “What flower are you?” and took the quiz and here was the result.

"You are a carnation. You are down to earth and grounded. You tend to be more traditional than trendy. Your confidence gets you through anything. People trust you and are very loyal to you."


What a co-incidence! Believe it or not? LOL! Now click on the link and go take the quiz and find out what flower you are. Have fun.

Well, since I am talking about flowers, I would like to share with you a delicious and beautiful salad with edible flowers that I made for our Christmas in 2010. Click on the photo to get the recipe if you are interested.

This is a plate of butternut squash and edible flowers salad

Chinese Rojak - A sweet memory with Mum

After so much of rich food from Christmas and New Year celebrations, it is a delight to have something light! ROJAK!

Rojak is just tossed salad of various fruits with belacan (prawn paste) dark sauce.  Different ethnic groups have different versions of "Rojak". The Chinese "Rojak" are mixture of cut up pineapple, cucumbers, guava, unripe papaya, green mangoes, bean sprouts and “youtiao” (dough fritters), and toss them with a sauce made of chilli, tamarind, lime and lime peel, and a prawn paste topped with lots of roasted ground peanuts is my favorite. The Malay version is about the same except that it contains tempeh (a patty made from cooked, fermented soya beans) and tahu goreng (fried bean curd). With Indian rojak, you usually choose which specific ingredients they would like.  These ingredients might include boiled diced potatoes, hard- boiled eggs, fried bean curd, vadai (fried dough with a chilli or prawn embedded in it) and fried squid, all served with a sweet chilli sauce.

Rojak has its origins in Indonesia where it is called ‘rujak’. A popular dish in east Java is rujak cingur which is similar to the Malay version of Singapore rojak except that it has a distinctive ingredient, cartilage from the nose of an ox (cingur). I have not had an Indonesian version of "Rojak" before.


I must share this sweet memory about me and Mum with you. When I was like 5 or 6 years old, we used to go to a place called "Old Town" in our hometown Ipoh to eat this heavenly dish.  We went there at least once a week until we moved to Kuala Lumpur when I was 9 years old but then whenever we return to visit our relatives in Ipoh, we never fail to pop by this rojak stall to have a big plate of it.    


This rojak stall had the most simplest set up. The tables and chairs were made up of wooden palettes. The rojak is truly special. The fruits and sauce were served separately. The sauce was divine and so far I have not tasted any that is even near after the old man passed away.  Everyone in my hometown knew about this rojak stall. People from abroad knew about it too. Yes, it was that famous!  It was also the most expensive rojak in Ipoh but no one complains because it was the best Chinese Rojak ever! 

Large adapted from Singapore Local Favorites:

Ingredients :

100g pineapple (rind removed)

100g yam bean (peeled)

100g green mangoes

100g young papaya

100g cucumber

50g bean curd puffs

50g dough fritters

1 tsp red ginger plant bud (bunga siantan - shredded)

150g roasted peanuts (ground)

50g bean sprouts (scalded)

Sauce:

4 tbsp prawn paste

1.5 tbsp lime juice

1/2 tbsp lime rind

5 tbsp sugar

some fresh chilies (ground finely)

Method :

Cut pineapple, yam bean, cucumber, green mangoes, young papaya, guava, bean curd puffs and dough fritters into pieces. Mix red ginger plant bud,  3/4 of the ground peanuts and all Sauce ingredients in large bowl. Add pineapple, yam bean, cucumber, green mangoes, young papaya, bean curd puffs and bean sprouts. Toss and mix well till ingredients are well-coated with sauce. Transfer to serving dish. Top with dough fritters and remaining ground peanuts and serve.

Red ginger plant bud is one of the "must have" in this Chinese-style rojak.  It adds a heavenly flavor to the dish. This is available at most wet markets.  One tip though, do not be stingy on ground peanuts because it is necessary to make this dish really tasty.

Rojak is a Malay word and what is means it "a mixture" or "a melting pot". It is also a popular salad of all kinds of local fruits unique to Malaysia and Singapore. ENJOY!

Looking for a simple & attractive salad for Christmas?

I was thinking really hard the past few days on what salad to serve on Christmas day. I wanted something colorful and festive looking without compromising the taste. This is what I came up with. This salad is very quick and easy to make.  Furthermore, it is colorful and very delicious. Any better suggestion?

Edible Flower Salad with roasted butternut squash and spinach

Ingredients:

(A)

200 gms butternut squash, julienned

1/2 ts ground black pepper (can be adjusted to your own taste)

1/2  ts sea salt (can be adjusted to your own taste)

1 tbs extra light olive oil

3 stalks of thyme,

2 stalks of rosemary

2 tsp chopped garlic

(B)

60 gms spinach

30 gms edible flower mix

Method:

In a roasting pan, mix (A) and spread out the squash.  Preheat oven to 200 C or 405 F. Roast the squash for 15 mins or till they are soft.  On a serving plate, arrange (B) as you wish.  When squash is cooked, remove the thyme and rosemary and lay them on top of (B). Drizzle all the remain oil from the roasting pan onto the salad.  Toss well before eating. Add more salt and pepper if necessary. 

Happy Thanksgiving Week! - Grill zuchinni, yellow squash & Pomegranates salad - featured in Group Recipes

This is a good week to reflect and be thankful for what we have. I am thankful for having a mum who unconditionally love me, a loving and caring hubby, an honest and creative son, a step-daughter who is beautiful inside and outside, a wonderful step-son-in-law and a courageous step grandson.  I am thankful to have a generous step brother, a kind sister-in- law, a lovely niece and two handsome nephews who will always be there for me when I need them.  I am thankful for having many good friends who will not hesitate to lend a helping hand when needed. This year, I am most thankful for being able to document my mum's and hubby's recipes on my blog and share the joy. I am thankful for getting better at cooking and photography and get so much joy from it. I am thankful that through my blog and other bloggers communities, I get to meet with many wonderful people from all over the world who are now part of my culinary adventure.

This is a new salad that I made up for Thanksgiving.  I wish to dedicate this dish to all the wonderful people out there. In this dish I have chosen three colors and this is what I wish you all:
Green: I wish you growth and harmony.
Yellow: I wish you hope, joy and happiness.
Pink: I send you all my love.  A pink carnations means, " I will never forget you". I picked the pomegranates for this salad because when I was a little girl, my mum always buy me this fruit as a treat. This will always be a special fruit for me.

Main Ingredients:
1 zucchini, sliced

1 yellow squash sliced

½ pomegranate, remove the skin and separate the fruits.

Ingredients for the salad dressing:

¾ cup balsamic vinegar

1 tbsp extra virgin oil

1 tbsp maple syrup

½ tsp ground black pepper

¼ tsp salt

Method:

Grill zucchini and yellow squash without oil.  Set aside. Heat balasamic vineger and bring to boil. Lower heat and simmer to reduce to 1/2 cup.  Add all other salad dressing ingredients and whisk till all combined.  Toss grilled zucchini yellow squash in dressing. Let it sit overnight in the fridge. When ready to serve, add pomegranates and mix well.

QPC baby spinach, beef jerky, grilled vegetable salad - featured in Group Recipes

I have never had beef jerky before I met my hubby. The first time I had it was about 15 years ago . I love it very much and every visit back to US, I will eat lots of it till my heart's content. Last Christmas, my hubby asked my step-daugther Erin to mail 6 packets of beef jerky to us and it was one of my surprise gifts. I had a year's supply of beef jerky’s! YAY! Yesterday when I was craving a baby spinach salad and grilled vegetables, I decided to have it for lunch. We get beautiful baby spinach in the markets here and it is frequently on hand as it is one of our favorites. On a whim, I added some beef jerky, chopped into bite size pieces, to the salad and it turned out so delicious that I just have to share with you all. I served this with ham, tomato and lettuce sandwich and a bowl of corn chips. The teriyaki beef tasted better than bacon, and is much lower in fat.

Ingredients:

1 big white onion, cut into rings

½ ts butter

1 ts brown sugar

Pamesan cheese (optional)

(A)

100 gm baby spinach, washed and dry

1 cup very thin strips of beef jerky

2 roasted red capsicum, skin seeds removed, cut in stips

2 heads of roasted garlic, skin removed

Ingredients for the salad dressing:

¾ cup balsamic vinegar

(B)

1 tb extra virgin oil

1 tb maple syrup

½ ts ground black pepper

¼ ts salt

Method:

Heat the balsamic vinegar and bring to boil. Simmer and reduce to ½ cup. Add (B) and mix well with a whisk and set aside. Heat the pan and add butter. After butter melted, add onion and brown sugar. Sautee till onion is soft and place it in the mixing bowl. Add (A) into the mixing bowl. Pour in salad dressing and toss well. Add pamesan cheese and serve.

QPC grilled vegetables in balsamic vinegar and basil - Featured in Group Recipes

I post this recipe specially for my very good friend, Seok Eng. She is the kindest person I have ever known. I am so blessed to have a friend like her. Her youngest daughter is now studying in London and like all mothers, she is always thinking of how to ensure that her children eat well and stay healthy. So, the other day, when I was with her, we talked about what food she can cook that can be frozen when she visits her daughter next week. Her love and devotion for her children led me to think of the following quote by Washington Irving.

“A mother is the truest friend we have, when trials heavy and sudden, fall upon us; when adversity takes the place of prosperity; when friends who rejoice with us in our sunshine desert us; when trouble thickens around us, still will she cling to us, and endeavor by her kind precepts and counsels to dissipate the clouds of darkness, and cause peace to return to our hearts.”
-- Washington Irving

Although this is a common dish, everyone has their own version, and this is the QPC version. Once you make a batch of grilled vegetables, you can use it in so many ways. For example, it can be used as the filling for grilled cheese sandwiches, it can be tossed with pasta, or served simply as an anti pasto with an Italian meal. Grilled vegetables can be frozen and it will stay good for at least 3 months. A favorite of mine is a grilled vegetable omellete. It is delicious if you add some to your green leafy salad. Put it in a nice bottle and it makes a great gift. Grilled vegetables are tasty, pretty, and healthy. What more can you ask for?

Ingredients:

1 yellow squash

1 green capsicum

1 orange capsicum

2 red capsicum

4 heads of garlic with skin

1 medium white onion 3 tbs balsamic vinegar (can be more according to individual taste)

(A)

½ cup extra virgin olive oil

1 ts salt

½ ts freshly grinded black pepper

½ ts dried basil

Method:

Wash and dry all the vege. Grill all the capsicum in whole in a microwave oven set to grill for 20 mins. After 15 mins, put in the garlic. Leave them in the oven till they are cold enough to touch before removing the skin and seeds. Grill yellow squash in a grill pan for about 8 mins till it is soft but not mushy. On a frying pan sautee white onion till they are translucent and put them in a mixing bowl. In a sauce pan simmer the balsamic vinegar from 3 tbs to 2tbs and set aside to let it cool. Put all grilled vegetables in a big mixing bowl. In another medium bowl add reduced balsamic vinegar and (A). Whisky slightly to be ready to pour over the grilled vegetables. This dish taste better the next day. To be served at room temperature.

Mix greens and spinach with Roasted Butternut Squash, Bacon, Pecan and Maple Vinaigrette - Featured in Group Recipes

I saw this recipe from one of the foodie’s site but unfortunately I forgot to write down the url.  This recipe is adapted from the Kitchen of Once Upon a Plate.  the two things that I changed in this recipe included using pecans instead of walnuts (my hubby is a southern boy through & through) and I added spinach mixed into the regular salad greens (another favorite of ours.) We enjoyed this salad so much that we did not want the meal to end.  The flavors in this salad go extremely well with a favorite white wine, which for me is usually on the slightly sweet (demi sec) side of the equation. We drank an Australian Gerwurtztraminer with it that evening.Heaven!  

Serving: 4

Ingredients for the Salad:

1 packet 125 gm mix greens

1 packet 125 gm spinach leaves

3 cups butternut squash

5 slices of bacon

1 cup pecans

Ingredients for Vinaigrette:

1/4 cup Pure Maple Syrup

1/4 cup Sherry Vinegar

1/2 cup extra virgin olive

1/4 teaspoon Dijon Mustard

¼  tsp Sea salt

½ tsp freshly ground black pepper

Method to prepare Vinaigrette:

Place Maple syrup in a small pan, bring to a boil, reduce heat to medium and allow syrup to reduce by about half. In a small bowl, whisk together the reduced maple syrup with the vinegar, whisk in the Dijon mustard, then whisk in the oil until mixture is emulsified. Season with salt and pepper to taste.

Method to prepare the salad:

Washed mix greens and spinach leaves and set aside. Remove skin and seeds of Butternut squash and into cubes/dice (about 3/4-inch). Slices of bacon, sliced crosswise into thin strips and fried until just crisp, drained. Spray some oil on the pan and roast pecans. Place diced butternut squash on rimmed baking sheet, toss with a tablespoon olive oil to coat, then sprinkle lightly with kosher salt and freshly ground pepper. Roast in hot oven turning pieces once or twice until just tender but not mushy. Remove from oven and allow to cool slightly. Arrange mix green and spinach leaves in salad bowl and add roasted butternut squash, crispy bacon and pecans. Drizzle with Maple Vinaigrette. Add salt and pepper before serving.