Spicy Mushroom Pasta Sauce

Ingredients:
Black mushroom, oyster mushroom, minced chicken, crabstick.
Sauce:
Tomatoes, ketchup, butter, garlic, shallots & dried chili flakes

Method:
1. Melt butter in the pan, add in chopped garlic & shallots, fry until fragrant.
2. Add minced chicken, followed by the mushrooms.
3. Stir fry for a minute, add in crabstick, chopped tomatoes & ketchup, with half cup of water.
4. Cook until the gravy thickens, add in dried chili flakes according to the level of spiciness preferred.

5. Serve with pastas or even rice.

Cantonese Style Rice

Ingredients:
Minced chicken, mushroom, carrots, cauliflower, choy sum, egg, garlic & shallots.

Method:

1. Fry garlic & shallots until fragrant.

2. Add in minced chicken & stir fry for a while.

3. Add in mushroom, carrots, cauliflower, choy sum, and half cup of water.

4. Cover the pan and let all ingredients cooked.
5. Beat an egg (or two) and stir in to thicken the gravy, add salt & pepper to taste.

6. Serve with rice or noodles, yee mee or kuay teow.

This is one of my favourite dish because it is delicious and healthy (with more vegetables than meat), plus it is easiest to make. When I do not have much time to prepare for dinner or just simply lazy to cook many dishes (which is often the case, hehe), I will prepare this for dinner. :)

Sweet corn glutinuos rice

This is a type of dessert which my Myanmar maid has made over last weekend, I don't know what is the actual name called, but it taste good.

Ingredients:

Sweet Corn, Glutinous Rice

Method:

1. Scrap off the corn from the cob, but remember to keep the corn leaves

2. Steam the corn and blend it.

3. Soak the glutinous rice well, and then add in together with the blended corn

4. Take a scoop of the corn mixture and wrap with the corn leaves.

5. Steam it for like half hour, then it's ready to serve.

There is no need to add in any sugar, and you can taste the natural sweetness of the corn that has blend in well with the glutinous rice, with the fragrant of the corn leaves.

Yoong Kie Seafood @ Gohtong Jaya

I've got this email from a friend's friend and would like to share it with all, note that not a single word has been edited from the original content

Dear All............

Last week, I brought my guests to Genting Highlands. After a day 'above the clouds', we decided to have dinner at the Gohtong Jaya area on the way down.

We ordered some dishes and decided to have a steamed fish as well. So the captain recommended 'sultan fish'. The steamed fish came. HALF, and plain steamed. Good & fine.

But when the bill came, it came to over $500!! We were shocked!! We were told the fish was 1.4kg (& please bear in mind, its ONLY HALF A FISH) at RM 320 per kg! RM 420!! This was daylight robbery. We were not informed by the Captain that a kg of the Sultan fish would cost us RM 320 and there was also no signs of such pricings anywhere in the restaurant.

When we checked with the cashier, she told us, it's correct !!

Of cos, it was our mistake for not asking the price first.

Anyway, on the way back to KL, we stopped at Unique Seafood,PJ, where one can choose a live fish. The most expensive Soon Hock swimming in the tank is RM135 per kilo. Asked them about the Sultan fish, it is going for RM100 a kilo.

Will be sending this letter to the newspapers, Tourism board, etc etc; and friends, pls pass on to all on yr email list.

My 1st attempt making sushi

I have always love eating Japanese food especially salmon sahimi, sushi, ebi tempura, chawanmushi and unagi kabayaki. After watching the TVB drama series Wasabi D'Amour last 2 weeks, well basically the series show many scenes of preparing various type of Japanese food and then I got so tempted to do it myself.

Then I bought this Sushi starter pack and a pack Japanese Hikari short grain rice and tried to prepare my very 1st sushi roll over the weekend.

Being the 1st time preparing sushi, I was a bit kelam-kabut and I must say that most of it didn't look as nice as I wanted it to be, but the taste was not bad though.

Here are my masterpiece:

Unagi and Omelette Maki, and Nigiri - Crabstick

Nigiri - Unagi

Chuka Kurage (seasoned jelly fish) sushi

I have learned the tips from the below sources:
1. How to make sushi rice
2. How to make sushi rolls
3. How to make Nigiri sushi

Eggs recipe for toddler

I noticed that most kids love eating eggs, that includes my nephews and niece and my son Dillon too. But of course I don't give him egg everyday, the most is 4 eggs in a week.

Apart from the Steamed Egg Rolls, here are a variety of Eggs recipes he loves eating:

Steam Egg
1 - mixed with minced meat and chopped spinach/bo choy.
2 - mixed in sliced fish cake
3 - mixed with dried scallops (soaked well)

Omelette
1 - with finely chopped chives (韭菜)
2 - with minced meat & chopped onions
3 - with french beans or long beans

Scrambled Egg
1 - with chopped tomatoes & cheese
2 - with chopped tomatoes and onions

However, he doesn't really like hard boiled eggs, soft boiled eggs & fried eggs though.

Smart Kids Education Fair 2008

Smart Kids Education Fair 2008 is happening this coming weekend from 21st to 23rd March 2008 at PWTC.

Lots of fun activities, games and interesting seminars for the kids and the parents too. Some who have been there find it nothing much but it really depends what you are looking for. I personally think it's more suitable for older kids or pre-schooler, nothing much for the babies & toddlers though.

I went to the one in 2006 but didn't go in 2007 as I was pregnant. If I were to go again this year, I'll be bringing only Dillon and take LRT there as early as possible, say around 10.30am to avoid the big crowd.

Visit here for more information.