Christmas @ Seremban - 25 Dec 2009

Hi All,

I went back to Seremban for Christmas and pa&mi brought me to see the new KFC in town. It's so huge! It's 24 hours and it has drive-thru summore. Got bucket tiang thing too!



Then pa&mi brought me to this new place called EconSave at this new housing project by Sunrise Bhd (holla at Cheh yooo!) called Forest Heights. Let me tell youuu, EconSave is AMAZING! I love shopping there! They weren't kidding when they said the stuff there is cheap.



Lookit this! This is mom shopping for choy for RM2 a BAG!! Stuff as much as you want, still RM2 leh!!!





Mom and dad let loose at EconSave!



Here's a picture of dad entering another NST contest :P



For Christmas dinner, we had fried fish, kerabu and Chai Sim soup! All ingredients bought from EconSave, obviously! Really fresh too!

First up! The fried fish:

Rub some salt on the fish


Then some kunyit powder


Fry, fry, fry. Done.


Next is the soup!

Fry some ikan bilis first


Add some garlic and shallots


Add water


Add some chicken stock


Add the chai sim


Done!


Mummy's first attempt at kerabu. Didn't manage to capture this but she started off blending some chillies with garlic and shallots. Then she blended the top-quality hey bee (dried shrimps) from Taiping. Finally, add the hey bee with the sambal to a mixture of green mango, cucumber and shallots. Squeeze a lot of lime into it and add some sugar. Done!


Our Christmas dinner!


Papa insisted I take another picture of our food with the mess at the other side of the table. HAHA.


That's all, Merry Christmas all!

Much love! <3

Kau Yoke (A Hakka Dish--Mummy's favourite)

Preparation:

1. Cut the pork belly meat into slices about one centimetre thick, with the skin intact, or without the skin, if you prefer.
2. Marinate (season) the meat with salt, pepper, a pinch of corn flour and some light soya sauce for half an hour.
3. After that, deep fried the pork --- half-cook.
4.Cut the yam into slices, similar to the pork.
5. Arrange the pork alternately with the yam in a steel plate.
6.Pour in the sauce and steam for one hour in a steamer.

To prepare the sauce:

Pound some garlic, small onions and a small piece of young ginger (optional). Then fry the ingredients until aromatic, then add two pieces of nam yee (oor loo). Continue frying. Add some light soya sauce, oyster sauce, some cooking wine and one teaspoonful of sugar. Continue to stir. Finally add some water to make it more dilute. Pour the sauce over the steel plate of yam and pork. Steam for one hour. Then serve. Enjoy!! (Tip: The yam must be powdery to be successful in this dish.)

Pa.

Random Pa&Mi Photos of the Day

Last weekend I went home to Seremban and we went to eat at the new IN place in seremban called "Fireworkz". Western fare, it was quite delish! :D

Random Pa&Mi Photos of the Day

Pa and Mi came up to KL and I took half day to bring them to Ikea and the Curve. This was them digging into lunch at Ah Tuan Ee's Place. :)

Jenny's prawn crackers.

Hi there,

Mummy usually make prawn crackers whenever the weather is very hot, as the hot sun will dry the crackers in a day, and it will be easy to store the crackers to dry another day. Always bear this in mind whenever you intend to make prawn crackers.

Ingredients:

1. Prawns --------- 2 kg. (Bigger prawns will make it easier to peel, but more expensive.)
2. Tapioca flour ---- 1 1/2 kg. (one and a half kg.)
3. Pepper ---------- to taste. (Normally half-a- teaspoon)
4. Sugar -----------3-4 tablespoon. (Depending on whether you like it sweet or not)
5. Ajinomoto --------1 teaspoon.

Method:

Skinned, washed and blended the prawns into a fine paste. Important: If the prawns are not blended into a fine paste, you will find some prawn pieces in the crackers which will not rise. It won't be nice to eat. Next mix the tapioca flour into the prawn paste...the ratio is 2:1 (2kg prawns : 1 kg flour). Sometimes, you will get exactly 2 kg. of prawns and you may need more than a kilo of flour, but most of the time you will get less than 2 kg. of prawns. So, to be on the safe side, buy one and a half kilo of flour, or maybe two kilo. DO NOT ADD WATER INTO THE MIXTURE. Add in the flour a bit at a time until you can work it into a dough. Then make it into rolls of one inch diameter. Put them in a stainless dish and steam in a steamer for 45 - 60 minutes. Get a steamer with two tiers, then you can shorten your steaming time.
Take out the cooked prawn rolls and allow to cool. Then put them in the fridge, cover them with a plastic sheet.....overnight. The next day cut the rolls into fine, thin slices and arrange them on a plate to dry in the sun. Beware of cats, ants and other animals. Dry at least two or three full days. Then you can keep for a long time. Take the thinnest slices for testing. Fry in hot oil. Ta.da!! (Please look up mummy's recipe for achar on 22/01/09. Mummy's achar goes very well with mummy's prawn's crackers!) . Enjoy !!

Random Pa&Mi Photos of the Day

This was during our reunion dinner at Allson Klana Resort =)

CNY2009 - Lunch+Dinners

Steam Fish

Cheh's Green Beans and White Fungus Thong Sui

Yee Sang