Wednesday, July 27, 2011


I begin this Wordless Wednesday with leftover rice and sweet corn muffins. I made salted eggs fried rice. Simple fried rice with also left over salted eggs from last night dinner. As for the muffin I adapted Chef Wan Muffin recipe. 

I cooked dinner last night but unfortunately none of the girls touch the dinner. A knock out day for both as such I have to recycle the rice and made this fried rice.

  • 4 cups cooked rice (1 day old rice is even better)
  • 3 cloves garlic, minced
  • 2 seeded green chili peppers, sliced thinly
  • 200 g prawns
  • 5 long beans sliced thinly
  • 1/2 cup shredded carrot
  • 2 tbs olive oil
  • 2 cooked salted duck egg, minced
  • 2 tbs oyster sauce
  • 1 tbs Szechuan chili oil
  • 1 tbs sweet soy sauce
  • 1 cup chopped green onions
  • Black pepper to taste
  • Heat up your wok to high. Add 2 tbs oil.
  • Add minced garlic and chilli slices and fry until the garlic is slightly brown.
  • Add prawns, carrots, beans. salted egg and Szechuan chili oil and stir fry for 1 minute.
  • Quickly add the rice, oyster sauce and sweet soy sauce. Stir fry for another 1 minute.
  • Add chopped green onions and black pepper before serving and mix well.

Saya jarang makan malam di rumah, tapi entah macam mana semalam terasa nak masak. Masak untuk 3 beranak yang tinggal di rumah makan, tapi sayang seorang pun tak menjamah nasi, saya seorang aje makan, anak dara dua orang tu keletihan, lebih magrib semua terus tidur. Malas nak kejutkan kesian tenguk mereka tido keletihan. Pagi ini supaya nasi tidak terbuang saya olahkan semula buat nasi goreng telur masin. Telur masin memang saya rebus semalam. Saya memang suka telur masin.

Hari ini Myraz kena stay back untuk latihan bola jaring jadi saya bekalkan Myraz Nasi Goreng dengan muffin jagung. Muffin ini saya ambil resipi daripada buku masak Chef Wan. Muffinya lembap dan sesuai makan panas-panas bersama butter dan jam.

Next Post - Sweet Corn Muffin



These carrot, dates, honey muffins are pretty good for you – as well as pretty darn tasty. The muffins are moist, tender and relatively low in fat. They are enriched with wheat bran and are packed with both shredded carrots and diced dates.

The wheat bran adds a bit of texture to the muffin and helps keep it from seeming dense.

In addition, the muffins are relatively low in sugar, using honey to enhance the natural sweetness of the fruit and veggie components.

The honey also plays another role in these muffins. It retains moisture, keeping the muffins moist and tender even after they have been stored for a couple of days. after which a “regular” muffin may have become a bit dry or stale.These muffins have a gorgeous brown color . They’re excellent when still warm om the oven, but are also good when toasted or topped with butter, peanut butter and/or cream cheese.
Carrot, Dates and Honey Muffins
1 3/4 cups all-purpose flour
1/4 cup wheat bran
1/2 cup brown sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp allspice
1/8 tsp nutmeg
1/4 cup vegetable oil
1/4 cup honey
3/4 cup buttermilk
1 large egg
1 tsp vanilla extract
1 cup shredded carrot, drained and packed
3/4 cup dates - chopped

  1. Preheat oven to 350F and lightly grease a 12-cup muffin tin with cooking spray.
  2. In a large bowl, whisk together the flour, wheat bran, brown sugar, baking powder, salt and spices.
  3. In a small bowl, whisk together the vegetable oil, honey, buttermilk, egg and vanilla. Make a well in the center of the dry ingredients and pour buttermilk mixture into the well. Stir until just combined, then add in the shredded carrots and diced dates.
  4. Divide evenly into muffin tins and bake for 16-20 minutes, until a toothpick inserted into the center comes out clean and the top of the muffin springs back when lightly pressed.
  5. Cool muffins on a wire rack. Store in an airtight container.

Muffin ini cukup lembap, kalau yang biasa dengan kek buah kukus, muffin ini tekturnya lebih kurang macam tu tetapi versi kecil. Memang lembut dan gebu. Warnanya pu  seakan kek buah. Mudah dan ringkas membuatnya. Saya masukkan wheat bran yang menambahkan keseratan pada muffin. Pada yang gemar kekacang bolehlah masukkan walnut dan kalau yang hendak membuat frostinf cheese frosting cukup sinonim dengan muffin.

Next Post - Breakfast Menu


Tuesday, July 26, 2011


If you love rainbow you sure love this cute cupcake. It's lovely, fun and adorable. I adapted recipe from the You can also  use cake mix for this recipe and layered the color. Kid's will definitely love this and it will be more fun to get them involve.

This colorful treat is perfect for birthday and kid's functions. Butter cream frosting will be perfect for this cake. Color your rainbow on the cake.
Try out this recipe for amazing rainbow cupcakes that don't just taste great, they look fantastic too!!!!! 

Rainbow Cupcakes
1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
2 large eggs
1/2 cup vegetable oil (or melted butter)
1/2 cup buttermilk
1 tsp vanilla extract
red, yellow, green and blue food colorings
Preheat oven to 350F. Grease 10 cups from a 12 cup muffin tin (or line with paper cups).
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, whisk together sugar, eggs, vegetable oil, buttermilk and vanilla extract. Pour in dry ingredients and stir until just combined.
Divide batter evenly into 5 small bowls; each should have a little more than 1/3 cup batter (approx 6 tbsp or so for each).

Add about 1/2 tsp food coloring to each bowl to make red, orange, yellow, green and blue batters. Stir well, so no streaks of plain batter remain. Add additional food coloring if necessary.

Starting with the blue batter, add a small spoonful to each of the 10 grease muffin cups (just over 1/2 tbsp in each). 

Repeat with all remaining colors, working from green to yellow to orange to red, adding each subsequent spoonful on top of the previous color. 

Do not attempt to spread the layers of color out (as it can cause layers to combined), but allow them to spread on their own.

Bake for about 15 minutes, until a toothpick inserted into the center comes out clean.

Cool cupcakes on a wire rack before frosting.

Makes 10

Quick Buttercream Frosting
1/2 cup butter, room temperature
3 tbsp milk
1 tsp vanilla extract
approx 3 cups confectioners’ sugar
In a large bowl, beat together butter, milk and vanilla. Gradually add in the confectioners sugar until frosting reaches a thick, spreadable consistency. You will probably use 2 1/2-3 cups.
Pipe or spread frosting onto cooled cupcakes.


Cupcake Pelangi ini cukup sesuai jika punya anak dara yang ingin belajar membuat cupcake. Saya buat ini atas permintaan anak saudara saya yang ingin belajar membuat cupcake. Inilah cupcake pertamanya. Saya menggunakan resipi dari the baking bites. Untuk rainbow cupcake ini boleh juga guna adunan kek biasa, mudah aje,cuma warnakan mengikut warna pelangi dan semasa menyudukan adunan ini ke dalam acuan muffin, lapis-lapiskan mengikut warna. Untuk frostingnya pula, butter cream adalah yang paling sesuai. Cupcake ceria amat sesuai untuk majlis ulang tahu sekecil.... cukup menarik.

Next Post - Carrot & Dates Muffin



These pancakes are incredibly fluffy due to beating egg whites separately; and very tasty due to lemon and ricotta. 

2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt, plus a pinch for egg whites
1 heaping teaspoon baking powder
4 eggs, separated
1 heaping cup ricotta cheese
3/4 cup milk
2 lemons, zested and juiced
Butter, for cooking the pancakes
Powdered sugar, for dusting

Sift together all of the dry ingredients in a large bowl. In another bowl, combine the egg yolks, ricotta, milk and lemon zest and juice, and mix until it becomes homogeneous. 

Make a well in the dry ingredients, add the wet ingredients to the well and whisk until combined.

Preheat a griddle.

In another bowl, using a whisk or electric mixer, beat the egg whites with a pinch of salt to stiff peaks. 

Fold the egg whites into the flour mixture in thirds. Do this quickly and gently so the pancakes will be light and fluffy.
Melt small pats of butter onto the preheated griddle, and spread it around with a paper towel to remove any excess butter. 

Spoon or ladle the pancake batter onto the prepared griddle to desired size of the pancake. 

When the top of the pancake is full of holes, like bubbles have risen to the surface and burst, the pancake is ready to flip. 

Flip the cakes and cook until the bottom is golden brown.

Remove the pancakes from the grill to serving plates. 

Top with the macerated strawberry coulis and garnish with powdered sugar.


Pancake ini dibuat dengan memukul putih telur secara berasingan. Putih telur dipukul sehingga ringan seperti buih sabun dan dicampurkan dengan bahan lain. Ini menyebabkan pancake ini begitu gebu sekali. Ricotta Cheese menambahkan kelazatan pada pancake ini.

Next Post - Rainbow Cupcake



Pan Fried Chicken Udon
Good Morning Malaysia!!! and Asalamualikum all, today we go East - A Taste of Japan. I made Pan Fried Chicken Udon. Udon are thick Japanese noodles. There are several ways to prepare Udon. This recipe shows the pan fried version.These noodles are cooked in oyster sauce, soy sauce and the chicken broth . 

Ricotta Cheese Pancake
This is a versatile recipe and you can use any vegetables you choose. Same goes with the meat or you could leave it out all together. I do recommend the shiitakes though. They really add a nice flavor and texture. The udon noodles also have a nice texture and they are just fun to eat in the same way spaghetti is fun to eat.

On top of Udon I made 1/2 dozen of ricotta cheese pancake. I run into this recipe by accident. I'm a little curious to see the combination of cheese and pancake. Made a try this true enough as what the writer recommended, it's really fluffy and soft.

Not a bad idea for breakfast and mix of Japanese and Western Breakfast. - ENJOY!!!!

Pan-fried Udon Noodles with Chicken and Shiitakes

  • 1 package dried udon noodles (usually sold in 8.8 oz packages) or about 1 pound fresh udon noodles
  • 100 gm chicken fillet
  • 2 tsp cornstarch
  • ¼ cup oyster sauce
  • ¼ cup  light soy sauce
  • 2 tsp sugar (more to taste)
  • 2 cloves garlic, minced
  • 1 tbs minced ginger
  • ½ cup shredded carrot
  • 1/2 cup 1" length cut green onions
  • 1/2 cup cut lettuce
  • 1 ounce dried shitake mushrooms
  1. If using dried noodles, boil them first for about 3 or 4 minutes less than indicated on the package. You’ll cook them further when you stir-fry them. Drain and rinse them with cold water. Allow them to drain well and toss them with a little oil if you aren’t ready to us them right away.
  2. Soak the mushrooms in boiling water until they soften up. Squeeze them dry and set aside until needed.
  3. In a small bowl, combine the chicken, cornstarch , soy sauce and oyster sauce. Mix well and allow to marinate for 10 minutes or so while you prepare the other ingredients.
  4. Make the sauce by combining the remaining seasoning. Stir well to dissolve the sugar.
  5. Once all your ingredients are ready, heat a wok over high heat. When hot, add about 1 to 2 tbs oil (try refined sesame oil, it’s appropriate for stir-frying). When it gets really hot, throw in the marinating meat and garlic. Quickly stir-fry until just no longer pink, but not until done. Remove from the wok and set aside. Add a little more oil if necessary then add the ginger, carrot, and mushrooms. On top of that add the cold, drained noodles. Stir-fry without over-stirring for about 2 minutes. The noodles should begin to take on some color and the carrot should begin to soften. Once the noodles are warmed through, add about half of the sauce and allow the noodles to absorb it. Covering the wok helps this go a little faster. Then add the beef back in and the remaining sauce. Once the sauce is absorbed and the beef is cooked through, you’re done! Before removing from heat add green onion and lettuce. Combine thoroughly.

Asalamualaikum semua!!!!!pagi yang mulai ini kita bersarapan ala Jepun. Udon Goreng. Udon adalah sejenis mee jepun yang seakan mee kuning tetapi agak tebal sedikit. Biasanya digoreng atau dibuat macam mee sup. Untuk pagi ini saya goreng cara Cina gunakan kicap dan sos tiram, masukkan sedikit lobak merah, cendawan shitake, daun bawang dan selada. Tidak pedas sesuai untuk anak-anak.

Disamping itu saya buat juga sedikit pancake, biasalah tu bila dah ada yang pedas nak pula yang manis. pancake ini saya masukkan ricotta cheese, hemmmmm boleh tahan juga breakfast pagi ini gabungan timur dan barat.  SELAMAT BERSARAPAN

Next Post - Ricotta Cheese Pancake.


Monday, July 25, 2011


I’m very excited to share with you today’s recipe for Banana Teabread. When I first run into the recipe I was quite skeptical considering they were only 4 ingredients. But I was pleasantly surprised when it turned out awesome that I could immediately think of plenty of making a few variations.
This recipe are very adaptable, and you can substitute your favorite ingredients in many of them.The texture of the teabread are more similar to a bread.

No yeast or kneading required here!! it's simple , easy and delicious,


175 gm self raising flour
75 gm palm sugar
1 egg - slightly beaten
150 gm mashed bananas
  1. Put flour in a mixing bowl
  2. Add beaten eggs to banana
  3. Slowly pour egg-banana mixture to flour, mix weel.
  4. Pour mixture into loaf pan  16 7 x 5 and  bake at 180 for 30 -45 minits.
  5. Your banana tea bread ready to be serve

Resipi ini menggunakan hanya 4 bahan sahaja, pisang tepung, gula merah dan telur. Ringkas!!! Anda cuma perlu satukan semua bahan dan bakar selama 30 minit. Itu sahaja!!! Sedap dan sesuai dijadikan sajian petang. Nama resipi ini Banana Teabread, tekturenya memang seperti roti tetapi ia tidak memerlukan yis dan tidak perlu mengulinya.  Cukup menarik. 

Jika anda mempunyai pisang masak di rumah dan agak keberatan membuat kuih kodok kerana kandungan minyaknya cuba resipi pasti anda berpuas hati dengan hasilnya - CUMA 4 BAHAN SAHAJA!!!!!

 Next Post - Coriander Corn


Telur Pindang is a Johorean signature, popular during auspicious occasions especially wedding. It's a door gift given in a  form of "bunga telur" to guest attending the wedding invitation.It’s a Johor tradition to use Telur Pindang instead of ordinary hardboiled eggs.

It's unique in its taste and colour. Its dark colour and the smell of herbs differentiates it from the ordinary boiled egg. Its taste comes from the myriad of herbs and condiments that gets absorbed during the boiling process. 

The preparation of telur pindang` entails lots of patience because it takes a long time to prepare. It begins with the selection of the finest quality farm-fresh eggs.  These eggs are then washed and readied for boiling in a brew of herbs and spices over a period of at least 3 days.  

This special concoction is made from herbal leaves with local names like, Daun Senduduk, Daun Manggis (mangosteen leaf), Daun Jambu Batu (guava leaf), Daun Bebuas, Daun Serai Wangi (lemongrass), Daun Salam, Daun Limau Purut (kaffir lime leaf), Daun Lengkuas (wild ginger leaf), Daun Pandan and onion and garlic skins.  

The mixture of the leaves from the senduduk, guava and mangosteen trees provides the dark colour for the eggs.

"While the galingale, ginger and lemon grass gives it the flavouring," he said emphasizing that no preservatives or artificial flavourings added.

It takes three days for the eggs to absorb the herbal infusion and only then it will be packed and distributed.

I learned to make this telur pindang during the recent wedding held by my's interesting... the eggs were boiled using fire woods,... I believe this is the best way since the boiling process took about 3 days and may be this is my first and last of making the telur pindang. I don't think I have the patience of doing so, for acquiring the knowledge of making the telur pindang I don't mind spending the time!!!! but not doing it!!! So here's what I learned from the expert:-

  • 1 tbsp cumin seeds
  • 1 tbsp fennel
  • 1 tbsp coriander seeds
  • 1 tbsp chili paste
  • 10 bulbs shallots
  • 5 cloves garlic
  • 4 stalks lemongrass
  • 2 inches galangal
  • 2" ginger
  • 20 fresh eggs
Other ingredients:~
  • 2 tbsp tamarind paste
  • a handful young guava leaves
  • a handful fresh tumeric leaves
  • a handful cashew nut leaves
  • a handful noni young leaves
  • a handful sekentut leaves
  • a handful coriander leaves
  • a handful lemongrass leaves
  • a handful shallot skin
  • a handful garlic skin

  1. Prepare a large deep pot. Line half of the leaves and the blended ingredients at the base of the pot.
  2. Place the eggs gently on top of the leaves.
  3. Place the blended ingredients on top of the eggs.
  4. Place the other half of the leaves and ingredients on top of the eggs.
  5. Fill with water slowly and gently till it covers the eggs.
  6. Boil on very very low fire for approximately 8 hours. Top with additional water as the water evaporates. Maintain the same level of water at all times.
  7. Even when the fire is off, let the eggs continue to soak in the water to allow the flavours from the water to fully absorb into the eggs.
  8. Continue boiling on and off for four days at your convenience at whatever time frame that suits you. Remember that the herbs and leaves must remain in the water.
  9. Remove and drain.  The telur pindang can be served.

Telur pindang adalah sajian warisan Johor yang cukup menarik. Tidak tahu sejarah telur pindang ini tetapi kalau dilihat pada telur itu sendiri mungkin terdapat pengaruh dari Cina, kerana masyarakat Cina juga mengamalkan tradisi pemberian telur merah. Telur ini menggunakan herba yang banyak, sebagai anak Johor rasanya saya perlu mengetahui membuatnya. Kebetulan berkunjung ke rumah sepupu yang menganda najlis perkahwinan anaknya di Muar baru-baru ini saya mengambil kesempatan mempelajari membuat telur pindang ini. Arwah ibu memang tera buat telur pindang ini, masa kecil-kecil ingat lagi setiap kali hendak pulang ke Johor..pasti arwah akan buat telur pindang sebagai bekal perjalanan dari Penang ke Johor, bayangkan lah berapa jam perjalanan... ooi... itulah bekalan yang sesuai.

Resipi telur pindang ini saya ambil dari buku Masakan Warisan Johor, cuma bahan-bahan asas manakala cara membuatnya saya  perolehi semasa kenduri baru-baru ini. Saya harap N3 ini dapat membantu mereka yang ingin mengetahui cara membuat telur pindang.

Next Post - Banana Teabread


Good Morning Malaysia and a BIG Asalamualikum!!!Surprising this morning was a bit chilled...I was hoping that it rains but it doesn't.. the weather is terrible these day...

Anyway we have to leave with it for quite sometimes. I just spoke to a friend last night to spend the hari Raya Holiday in Ho Chin Minh city Vietnam, I feel that I just need a break... speaking of Ho Chin Minh made me crave for Banh Mi as such this morning I made Chicken and Egg Banh Mi.

I used the store bought smoked chicken and made a simple omelette. This is my favorite except that baguette was a bit hard, yeah I couldn't any other suitable bread. So it's Vietnamese Chicken & Egg Sandwich for today's breakfast. Here's how I amde my Banh Mi :-
  • 10 slices smoked chicken
  • 5 eggs - make a thin omelette make about 3
  • 1 carrot, peeled - sliceinto stripe
  • 1/2 cup rice vinegar (not seasoned)
  • 1 tablespoon sugar
  • 1 (24-inch) soft baguette
  • 2 tablespoons vegetable oil
  • 1 tablespoon Asian fish sauce
  • 1/2 teaspoon soy sauce
  • 2 fresh jalapeños, thinly sliced
  • 1/2 sweet onion, cut into 1/4-inch rings
  • 3/4 cup packed cilantro sprigs
  • Lettuce leaves
  • 2 tablespoons mayonnaise

  1. Heat baguette on rack in oven until crusty, about 5 minutes. Cut off and discard round ends, then split baguette.
  2. Mix together oil, fish sauce, and soy sauce and brush on cut sides of bread. Spread on bottom layer of bread and top with chiles, onion, and cilantro.
  3. Arrange chicken, omelette, and lettuce on cilantro. Spread top layer of bread with mayonnaise and cut sandwich crosswise into fourths.

Asalamualaikum semua, semoga ceria-cerai selalu. Semalam berborak dengan teman tentang cadangan untuk ke Ho Chin Minh pada cuti Raya nanti, tiba-tiba terasa pula hendak makan Banh mi - Sandwich Vietnam ni, jadi pagi tadi saya buat satu buku roti Perancis. Kali ini saya buat telur dadar dan gunakan ayam panggang dalam sandwich ini. Sayuranya seperti biasalah daun ketumbar _ wajib, lobak merah dipotong panjang - wajid dan salada. Cukup memuaskan kecuali rotinya agak keras sedikit rasa nak tercabut gigi dibuatnya. Apa pun sarapan pagi ini ringkas dan mengenyangkan.

Next Post - Telur Pindang



An easy recipe to prepare for a breakfast or brunch. Filled with protein and sweet cinnamon this makes a well rounded meal.

The Cinnamon Fresh Toast is a bread with cinnamon, nutmeg along with milk and eggs.

 You can prepare this either by adding the cinnamon in the eggs or sprinkles the cinnamon sugar on the ready toast bread. 

It's really nice, and if you love cinnamon rolls you will definitely love this bread. Serves with maple syrup, fresh fruits or even ice cream. I extracted the step by step process from e-How which can assist first timer in making the awesome breakfast.


  • 1 egg
  • 2 egg whites
  • 1/4 cup milk
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • dash nutmeg
  • 8 slices French bread, sliced on diagonal or any bread - Iused the normal white raisin bread


  1. In a shallow bowl, whisk egg and egg white until foamy. Whisk in milk, vanilla, cinnamon, and nutmeg. Have warming drawer heated or heat oven to 200°.
  2. Heat butter in heavy skillet over medium-low heat. Dip 4 slices of bread in the egg mixture, turning to coat thoroughly. Let excess drip back into bowl.
  3. Place coated bread slices in hot skillet. Cook, turning, until both sides are nicely browned, about 2 minutes each side.
  4. Transfer to a warm plate and keep warm in oven. Repeat with remaining bread and egg mixture. To serve, sprinkle with cinnamon sugar, if desired. Serve with maple syrup. 

Whisk egg, egg whites, sugar, cinnamon and milk until foamy

Heat butter in heavy skillet over medium-low heat. 

Dip 4 slices of bread in the egg mixture, turning to coat thoroughly. 
Place coated bread slices in hot skillet. Cook, 

Turning, until both sides are nicely browned, about 2 minutes each side.     

Resipi  mudah dan ringkas untuk sarapan pagi. Saya gemar french toast dimasukkan serbuk kayu manis dan serbuk pala, rasa macam makan cinnamon roll. Letakkan vanilla ais krim lagi menambahkan selera. Saya sertakan picture tutorail yang saya ambil dari E-How kepada anak-anak gadis yang ingin belajar membuat frencha toast step- by step. 

Next Post - Monday Breakfast Menu


Sunday, July 24, 2011


Good Morning Malaysia and Asalamualikum...yeah I'm back with my breakfast menu after a two weeks break..... I was just about to upload my breakfast menu...when I saw the news on Amy Winehouse death...

Amy Winehouse, the beehived soul-jazz diva whose self-destructive habits overshadowed a distinctive musical talent, was found dead Saturday in her London home. OMG she was just 27. So sad and may she RIP.  So many terrible things happened lately. I read the news this morning and my heart broke for the tragic massacre in Norway, at least 92 people were killed in the twin attacks.

I am saddened after reading this article. My deepest sympathy to the family and all involved in this tragedy. Thank God we leave in a peaceful and harmony country and happy to hear that Malaysia has been ranked the most peaceful country in South East Asia, the fourth safest in the Asia Pacific behind New Zealand, Japan and Australia, and the 19th safest and peaceful out of 153 countries in the world.... I', proud to be MALAYSIAN however  I am sad that we lost 5-3 to Singapore last night in the soccer match anyway I believe our TM - TEAM MALAYSIA will wake up and fight back !!!!!! ha...ha... Malaysia BOLEH.

OK so much about good and bad news this morning, as usual life has to go on...God has blessed us to see another day, so we have to treat  every day like we are leaving 100 more kind ... 

I have no plan for today, it's gonna be just another lazy usual get the breakfast ready for my girls.... I heard the youngest planned to see HARRY PORTER movie...That could be I will have to chauffeur her to the cinema.....well....good idea, I can skipped cooking lunch... good excuse ha...

For Breakfast today I made Soy Sauce Fried Vermicelli and Cinnamon Ice Cream french Toast. Simple and light. So here's the how I made my breakfast.


This fried vermicelli is a Chinese style using soy sauce and some oyster sauce. I added some shrimps and chicken liver. Very tasty and serve best with green chilies pickle.


  • 1 packet vermicelli noodles (very thin, clear noodles made of bean/pea flour) -
  • 100 gm shrimps shelled and devined
  • 2 chicken liver cut into bites size
  • 7 french beans halved
  • 1 carrot cut into ring
  • 5 young corn - halved and cut into stripe
  • 5 gloves garlic - chopped
  • 1 cup chicken broth (or vegetarian "chicken" broth)
  • 4 Tbsp. soy sauce (or wheat-free soy sauce for gluten-free diets)
  • 1 tsp. dark soy sauce (or 1 extra Tbsp. soy sauce OR wheat-free soy sauce)
  • 1 Tbsp. oyster sauce
  • 1/2 cup water
  • 1 tsp peppercorns


  1. Soak noodles in a pot of cold or room-temperature water for approximately 20-30 minutes, or until soft enough to eat (some brands may take up to 1 hour). The noodles will absorb much of the water and expand - they will also magically turn from white to transparent. Drain and set aside. Tip: If the noodles won't stay immersed in the water (they are very difficult to bend/break when dry), weigh them down with a heavy bowl.
  2. Heat up oil saute the chicken liver and shrimps. Add in garlic and stir fry till chicken almost done.
  3. Add in water, chicken broth and seasoning.
  4. Add carrot, french beans and young corn.
  5. Now add the drained noodles, gently turning them in the wok/pan with 2 large spoons or wooden "shovels". Turn down the heat to minimum. Stir-frying Tip: If the noodles remain too clumped together, use a pair of clean scissors to cut them into smaller, easier-to-manage lengths. You can cut them directly in the wok/pan, without removing or touching them with your hands. Just be careful not to "cut" or scrape the bottom of the wok/pan.
  6. Note that this dish can be served either "wet" or "dry". That is, you can serve the noodles immediately for a saucer dish (as soon as the noodles are covered in sauce). OR you can continue to gently turn the noodles over low heat until all the sauce has been absorbed by the noodles (they will then be dry and slightly sticky). Either way, this glass noodle dish is sure to please.
  7. Serve with a sprinkling of green onions and fried shallots.

Asalamualikum, kembali bersiaran dengan sajian sarapan pagi.... hem... pagi yang indah dan syukur alahamdulilah dipanjatkan lagi usia kita....walaupun disekeliling kita penuh dengan kejadian-kejadian yang mengerikan. Pagi-pagi lagi udah dengar tragedi yang menghayat hati.... seram dibuatnya rasanya dunia ini sudah penuh dengan orang-orang yang berpenyakit. Bayangkan dalam sekelip mata 92 orang terbunuh dalam trajedi di Norway. Sebagi rakyat Malaysia kita patut bersyukur kita hidup dalam suasana yang aman damai, malah Malaysia adalah negara yang 19 berbanding 153 negara, negara yang terselamat di dunia. Alahamdulilah kita hidup dengan aman dan makmur.- Amin

OK lah pagi ini seperti biasa, merupa hujung minggu yang malas, saya tidak ada cadangan nak keluar cuma dengar ura-ura anak dara yang bongsu tu semalam udah merengek hendak tenguk HARRY PORTTER, kakak-kakaknya bercerita semalaman dah dia minta temankan. Tenguk lah nanti macam mana, kalau benar-benar Eyba hendak tenguk HARRY PORTTER, hari ini dapur cutilah, makan diluar aje...malas nak kecah-kecah dapur. Apa pun sarapan pagi tetap kena siapkan.  Subuh-subuh lagi saya dah siapkan bihun goreng kicap. Bihun ini memang kesukaan anak-anak. Bihun ini banyak meninggalkan kenangan manis kepada mereka..ialah makanan yang disajikan oleh guru sekolah tadika...kalau hendak goreng bihun aje dia orang mintak bihun kicap. Kali ini saya masukkan hati ayam, sayang tenguk bergolek-golek dalam fridge, sayuran pula ambil aje apa yang ada, saya masukkan buncis, lobak merah dan jagung. Ialah hari ini hari minggu stock clearance..kena clear semua stock kerana jap lagi dah nak beli stok baru.  

Sarapan pemanis pula saya buat favorite saya Cinnamon Fresh Toast. Kalau saya, saya makan begitu aje tetapi kalau anak-anak dia orang suka makan dengan ais krim. Semua siap dihidang kalau dia orang nak panas-panas, pandai-pandailah micro wave kan. Tugas saya untuk sarapan pagi udah selesai, lepas ni hendak ke pasar pula... so ENJOY dan selamat beristirehat ya!!!!

Next Post - Cinnamon French Toast



This banana-choc muffin is lovely. It combines the sweetness of ripe mashed bananas with cocoa powder 

Chocolate Banana Cake is a snap to put together. Fifteen minutes is about all you need. It is more like a quick bread in that you do not use a mixer, just two bowls. One for the dry ingredients and one for the wet ingredients. The two are then mixed together and you are done. 

The fat is in liquid form, which gives the cake a wonderful moist texture and tender crumb that keeps the cake soft even when refrigerated. As far as the type of oil to use in this cake, I like to use canola, but safflower, vegetable, or corn oils are also good.  

I used soya milk instead of the normal milk and instead of frosting the muffin I just dust the muffin top with cocoa powder, it great you can have a blend of sweetness in the muffin and bitterness of cocoa powder. Great muffin that chocolate lover would definitely love!!!!

Banana Chocolate Cupcakes:

1 cup (200 grams) granulated white sugar/ 1 cawan gula halus

1 cup (130 grams) all-purpose flour . 1 cawan tepung

1/3 cup (35 grams) unsweetened cocoa powder (regular or Dutch-processed). 1/3 cawan serbuk cocoa

3/4 teaspoons baking powder / 3/4 sdt baking powder

1/4 teaspoon salt /1/4 sdt garam

1/2 cup mashed ripe bananas (about 1 medium sized banana) / 1/2 cawan pisang lecek
1/2 cup (120 ml) warm water / 1/2 cawan air suam
1/4 cup (60 ml) soya milk / 1/4 cawan air soya tawar
1/4 cup (60 ml) canola, corn, or vegetable oil / 1/4 cawan minyak sayur
3/4 teaspoon pure vanilla extract / 3/4 sdt vanilla

Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 12 regular-sized muffin cups with paper liners or spray each cup with a non stick vegetable spray./ Panaskan oven pada 180 dan alaskan acuan muffin. 
In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. / Dalam satu mangkuk besar satukan bahan kering 
In another large bowl, whisk together the egg, mashed banana, water, milk, oil, and vanilla extract./ Dalam mangkuk yang lain pula kocok-kocok telur dan satukan semua bahan basah 
Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. (The batter is quite thin.) / Satukan bahan basah dan bahan kering sambil dikacau rata dan sehingga sebati. Adunannya agak nipis. 
Pour or scoop the batter into the muffin cups, about 3/4 full, and bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. / Sudukan adunan ke dalam acuan muffin 3/4 penuh dan bakar selama 20 minit.
Remove from oven and let cool on a wire rack./ Alihkan dari oven dan sejukkan sebelum ditaburkan dengan serbul chocolate.
Muffin ini cukup mudah dibuat, anda cuma memerlukan 15 minit untuk menyiapkan bahan dan 20 minit untuk membakar. Satukan semua bahan kering dalam satu mangkuk dan bahan basah dalam mangkuk yang lain kemudian satukan kedua-dua bahan ini kacau dan sudukan kedalam acuan. Resipi ini mudah kalau hendak ditutunkan ilmu memasak ini pada gadis-gadis sunti di rumah.  Untuk resipi ini saya ubahsuaikan sedikit, saya gantikan air soya dengan susu, bukan apa saje nak tenguk resultnya....hem.... tidak ada apa-apa perbezaan biasa dalam situasi anda tidak dapat mencekau susu, soya pun boleh digunakan.

Untuk toppingnya saya tidak meletakkan frosting sebaliknya saya letakkan serbuk koko aje.... menarik juga dapatlah rasa manis-manis mufin dan pahit-pahit serbuk koko.

Next Post - Sunday Breakfast Menu


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