*Feel free to share pics of ur food that u cook here*

PRAWN ROLL (HAR KIN)
Nov 15, 2009
This afternoon I boredom so went to pic up some ingredient at Tesco.
Then I make PRAWN ROLL.




Bought some udang puteh and shell and de-vien thems.


Then I prepare the spring onion and chop up d prawn



After that I mixing the prawn, spring onion w/some corn starch, kicap, hint of sesame oil and a few drops of fresh siham juice... and biar for around 15 mins



Then I rendam some fuhcuk, and cut them up. After that I roll in the maridaned prawns and smear some beaten egg on the sides so it seals easily.



Heat up my deep pan (16cm) handy for fryded 1 or 2 pc, no need used so much oil. FYI is NATURALE oil, most healthing and usefulness for tasty cooking one



Finish fry, I pat dry using tisu and server with Mayo.



This post has been edited by vey99: Jun 5 2014, 12:27 PM

SARDIN ROLL
Nov 15 2009

This is the gerai type "sardin gulung dlm roti dan fry"
this resipi i learn from a melay milf she teached me to roll sardin after i failed to getted her siham.



First i mixing sardin in chili and chop bawang, then add a bit lada puteh according to tasty.
Then flatten the gardenia bread a bit



Put some sardin mix into breads




Coating the bread in beaten eggs. The Powerpuff bowl is from pinkgenie during the days of our forgotten romancings.



Oil is heated hot in the deep pan, and fry till light golden brown



Quickly flip and fry for 15 secs can liao.



Mmm cripsy on outside, soft on inside.

I enjoicen;ted

This post has been edited by vey99: Dec 25 2009, 07:48 PM

FLY WANTAN
Nov 22 2009

got some spare meats and prawn leftover so i get some wantan skin and wrapped a few wantan to eat for afternoon snak.



chop up the shelled prawns.



then mix with minced meat and add seasonings of sesame oil, salt, pepper, sugar. tepung and some spring onion. let it stand for a while in the fridge.



balut the wantan, gosh i suck. i hate to wrap dumpling so after a few wraps of moneybag style , i fold half and do like the topi style.


the result - moneybag style better. topi style after fry come out misshapen although nicer to eat.

hahaha.

This post has been edited by vey99: Dec 25 2009, 07:48 PM

Haiz so many oily... i also need changed diet liao.

BUGGER
Dec 5 2009

---

Tonite arone and ronery, so go cold storage do shopping. I cooked Burger.

I use Darabif, is 100gram patty, bigger than Ramli 70g patty.
Also is lean Australia beef for healty kot.


For this I need even cooking, so the small deep dish pan kenot used liao.
I had to break out my trusty Tefal 26cm pan.


I some onion into pan also. Overshot wif the oil so pushed it aside as u can see


Served hot wif a cool COKE, is most importance


Close up of beef burger. I use Kimball Tomato Sos nia.


Aah.... eat liao so enjoice. Now time to relax wif a movie.

This post has been edited by vey99: Dec 25 2009, 07:49 PM

Last sat. i tembak cajun prawn. just try , i also duno the recipe one .

CAJUN PRAWN
Dec 12 2009

Today I want to Cajun Prawn. So I go buy spice. I see the ceyenne pepper, paprika, onion powder, garlic powerder all wah rm 3 per pek. i might was well get one bottel Cajun spice, Rm9.90, easier la.


Standby my spices and ingredients first.


chopped up the side veggies


The seasoned prawn is then marinate and stand for a while.


Add the fresh parsley near serving time



Ready to eat dy. Add 2 slice of toast bread with garlic butter spread.

I have to say i burnted the prawn abit despite the low fire.

Also taste wise ok although i felt i put in a bit too much thyme.

This post has been edited by vey99: Dec 25 2009, 07:49 PM

I got also cooking porridges and rice one, but usually those time i nvr take photo cos not done at a leisure pace.

Also quite hard to take pic when the wok is going on and lotsa stuff to do/clean up as i not enuf cutlery one.

So i oni posting the weekend snack/lunching that i make when i have lots of time to prepare and there is sunlight.

pls share the stuffs u cooking like bakery and all, i at home no oven also kenot do baking if not i sure do some bake foods for better tasting and healthy.

many yrs ago during student time i got working in restoran. i was waitering and then also sometime i work kitchen to chap-choy (prep the vege). so the chef will scold me if i cut wrongly or portion not right. so is very very stress inside the kitchen. altho work kitchen, but no chance to see them cook cos so busying with chap-choy. slow abit will kena scold, just like Hells Kitchen the chef ramsay scold ppl one.

from there i learn cutted vege and also meats. so nowaday when cook, my fav part is prep cos i will cut the vege, meats and all and past to the chef. unfortunately chef vey is real lousy at the wok/pan.

i stab one patty until it broke in two yesterday lol.

yeah no need oil one if juz fry patty, teflon pan is good.

darabif ok ok la, quite thick. taste wise i guess ramli is still better as well.

once i finish these batch i wont fry stuff liao. probably work on steaming foods - is my fav method of cooks.

i seldom cooking angmoh one. cos i chinaman and prefer eat chinaman food. eat angmoh on weekend oni just to take a break from chinese food.

and i am in m'sia la. oni vkeong in sg.

I dun have rosemary ready at home also.. all these herb so expense man... and seldom used also...
but if got chance i will trai rosemary.

Pasta with Mushrome Sauce
24 Dec 2009

today late lunch, so i decide cook pasta since near xmas liao and i got off work early.



i prep the ingredients, got mushrome, chive, some onion powder, bit of starch



chop liao put aside



melting the butter into pan first



then add in mushrome and fry until goldens



add in mix of chicken stock, krim



prep the spiral. i wanted penne but dun have so no choice.


sos is done, add in the chives


serve spiral with some sos on top.


a light yet deliciose lunch for me.

This post has been edited by vey99: Dec 25 2009, 07:49 PM

thank u. i know wat to improve for my (virgin attempt) at mushroom sos.

use diff mushroom ( i use canned).
only mix in mushroom about 1 min to sauce being finish ( i mixed the sos in direct wif the mushroom)
less chicken stock
add more flour


go back rwi argue pls. dun kacau my masaking.

tonite i will be make cook cajun salmon fillet wif steam veg. simple xmas dinner since outside will be crowdest.

30 minutes include prep ar... up to u lor.

right now i am soak my (wrapped) salmon in water to defrost...

later will pan-fry it and *attempt* to whip up a sauce to go with it...

Pan fry salmon wif herb sause
25 Dec 2009

Ytd boughted salmon so now cook it. My plan is to cook salmon wif a tangy light sause.


standby all d ingredient first



prep liao. oni got 1 egg , forgot to buy more.



boil the veggies first



start the softening of the capsicums and throw the butter in on the right for the sause



capsicums done, peel the burnt skin away.



i messed up the sause! too much lemon, too much butter! no more eggs, panic liao!




the salmons edi half done, i need to doing fast sause for alternative



i mixed 3 herbs - parsely, tarragon and chives, and throw into pan wif little bit of butter, cream and then thicken in flour. pepper was added together with a tiniy bit of stock.



done on time. the sause was pleasant and went well with the salmon (that pc was RM10)

i go and squeeze 3 lemons and put in 1.5 soup spoonful, overshot liao. i put more cos the lemon was not so strong taste but seems i was wrong this time.

my pics alrd is 800x600, the minimum i can go liao. i adjust for my display 1024x768 just nice.

anyway i dun has recipe, i look at the book recipe, then adjust according to my own feeling.

wash noddle in room temp water is chinese call "koh sui", is to "harden" the outside of the noddle so got bouncyness, while creating a contrast in softness between inside and outside

recipe sendiri adjust taste one. i take resipi just to see idea, if i follow 100% gerenti kantoi one.

i eat all at one go. no need drizzle wif oil

unker pangur also like cooking ya?

take some pics and post here man.

the salmon is from jusco, those two pcs total 300+ gram ,@ 5.99/100g, almost RM20!

salmon easiest just fry in pan wif a bit butter can liao. wont go wrong one. standby a slice of lemon if u like.


as long as u bring siham

hi, i dun cook well, i just whack oni and hope it turns out tasting ok.

this is not my thread, this is COOKING thread, feel free to post ur pics/recipe and all

is for discussion of cooking, whether u are noob(like me) or pro (like Chef Ramsay)

nice sammich

no need so much butter one, is to taste.