27 Oct 2011

Recipe: Salmon Rolls - Recipes - Food & Drink - Expatriate Lifestyle

Yesterday I bought salmon fillet from Tesco, I bought two pieces of salmon fillet, and I had cook one of salmon fillet, I just steam it and stir-fried some onion and purple cabbage. I want to cook it in different way of salmon, so let searching. Here I find a recipe called Salmon Roll. Let see below:

Recipe: Salmon Rolls - Recipes - Food & Drink - Expatriate Lifestyle
Recipe adapted from Expatriate Lifestyle

Serves approximately 8

1 sliced fresh loaf of either white or brown bread
½ of a side of sliced smoked salmon
100g butter
Chopped parsley to decorate
Cut the crusts off the bread. Use a rolling pin to flatten the bread slices slightly. Butter each piece and top with smoked salmon, leaving a small border around the edges. Then roll each piece of bread up lengthways like a Swiss roll. Cover the rolls with cling film and chill in refrigerator for about 30 minutes or longer. Before serving cut each piece of bread into approx 4 pieces, arrange on serving platter cut side uppermost and sprinkle with chopped parsley. These are perfect for an afternoon tea party or drinks party.

Feel free to visit my other blogs, DayBreak, DigiScrapBlog.

19 Oct 2011

Chinese Fried Fish Food Recipe

 I love to eat fish, but I am afraid of cooking pan fried or deep fried fish, it is good to eat, but sometimes it hurt me too, so I always cook steam fish, but if when my husband would like to at home, I will cook for him pan fried or deep fried fish as he like fried food.

Chinese Fried Fish Food Recipe
Recipe adapted from 1AsiaFoodGuide.

Fried Fish Ingredients

Black Pomfret fish [500g]
Salt [3 tablespoons]
Onion [5]
Fine garlic strips [10g]
Garlic pips [10]
Chinese cooking wine [2 tablespoons]
Soy sauce [1 tablespoon]
Sugar [1 tablespoon]
Water [250ml]
Dark soy sauce [a little]
Coriander leaves [some]
Tomato slices [some]

How to Make Fried Fish

1. Chop the onion and garlic pips.
2. Marinate the black pomfret with salt for 5 minutes.
3. Heat a wok over high heat while drizzle a little oil into it.
4. When the wok is hot enough, turn into medium heat and slide in marinated fish.
5. Fry for about 5 minutes and turn over the fish. Fry for another 5 minutes. Remove and set aside.
6. Use the remaining oil to fry onion, garlic strips and garlic pips.
7. Pour in the seasoning which are wine, sauce, sugar and water and bring it to boil.
8. Add in pre-fried fish and cover the wok to cook t for about 1 minute.
9. Dish out the fried fish with sauce onto plate.
10. Add some tomato slices around the fried fish. Garnish it with coriander leaves.
11. Serve it hot. Enjoy it!

17 Oct 2011

Ice cream Cake

If you visit my another blog, Seow wei's Daybreak, you will know that yesterday was my birthday, and I bought the ice cream cake as my birthday's cake, but end up it's melted when I reached my home, so today I would like to search the recipe is about ice cream cake, this is what I get, I find this website:

ICE CREAM CAKE | Recipes | Nigella Lawson: Nigella Lawson's official site for recipes, books and latest news

Recipe adapted from Nigella.com


  • 1.5 litres ice cream
  • 100g honey roast peanuts
  • 200g Nestle swirled milk chocolate and peanut butter morsels (or chocolate chips of your choice)
  • 1 x 40g Crunchie bar, broken into shards and dusty rubble
  • 150g Bourbon biscuits broken up into crumbs and rubble
  • 1 batch Butterscotch Sauce plus 1 batch Hot Chocolate Sauce or 1 batch Chocolate Peanut Butter Flavour Sauce


Serves: 8-10
  1. Let the ice cream soften either in the fridge for a while, or out in the kitchen.
  2. Line a 20cm springform tin with clingfilm, both in the bottom and sides of the tin so that you have some overhang at the top.
  3. Empty the slightly softened ice cream into a bowl and mix in the peanuts, 150g chocolate and peanut butter morsels or chocolate chips, Crunchie shards and 100g of the Bourbon biscuit crumbs.
  4. Scrape the ice cream mixture into the springform tin, flattening the top like a cake, cover the top with clingfilm and place in the freezer to firm up.
  5. Serve the cake straight from the freezer, unmoulding from the tin and pulling the clingfilm gently away, before putting on a plate or cake stand. Let it stand and soften for about 5 minutes before cutting.
  6. Sprinkle the top of the cake with the extra 50g of chocolate and peanut butter morsels or chocolate chips, and the remaining Bourbon biscuit crumbs.
  7. Cut into slices and serve with the butterscotch and chocolate sauces, letting both dribble lacily over each slice. If two sauces sound like too much trouble - they-re not - just opt for the chocolate peanut butter sauce. It's hard to find an argument against it.

13 Oct 2011

Baked Marmalade Chicken

I would like to recommend this blog's recipe, Baked Marmalade Chicken , it looks good and delicious, here is the recipe of Suanie:
The Chicken:
- 4 chicken pieces

The Marinade:
- 2 tbsp marmalade (preferably chunky)
- 1 tbsp ginger, finely chopped
- 3 garlic cloves, finely chopped
- 2 tsp Dijon mustard
- 1/2 tsp salt
- a sprinkle of ground black pepper
- 1 tsp olive oil
- 50ml orange juice
A few photo you will find from Suanie's website to show yous the dish looks like, the simple and easier way to cook it.

7 Oct 2011

Lily's Wai Sek Hong: Prawn Mee

I had been long time not eat the prawn mee, this dish is very popular in Penang, my home town, I miss you prawn noodles ("mee" is noodles), in Johor I also can get prawn mee at the hawker center, but I still prefer the prawn mee in Penang, so here is the recipe I found.
Lily's Wai Sek Hong: Prawn Mee: The name of this dish is called prawn mee but meehoon is also very good with this soup. In Kuala Lumpur this soup noodle is called 'mee yoke...
Recipe courtesy by Lily

For the stock:

1 kg pork neck bones
500g lean pork
600g prawns
1/2 tsp salt
2 tbsp oil
500ml water, 4 litres water
50–75g rock sugar
1 tbsp salt or to taste

600g fresh yellow noodles
300g rice vermicelli, soaked until soft then drained
250g bean sprouts
200g water convolvulus, plucked into neat sections
Some shallot crisps

Chilli oil:

4–5 tbsp chilli paste (cili boh)
6 shallots pounded
3 cloves garlic pounded
4–5 tbsp oil
1 tsp salt

Put neck bones and water into a pressure cooker and cook uncovered until scum appears and skim off the impurities. Strain the soup and wash the bones in cold running water until no sign of impurities, then return soup and bones to pressure cooker, cover and cook for 30 mins.
Release the pressure and open cover to add lean pork. Cook until meat is just cooked through. Remove and slice the meat thinly , put aside for use as garnishing.
Using the 500ml water, cook the prawns until cooked. Strain stock and add to main stock, leave cooked prawns in iced water to stop the cooking. Shell the prawns and leave aside for garnishing.
Heat up 3 tbsp of oil and fry the prawn shells until very fragrant. Blend the fried prawn shells in a food processor until fine and using a piece of muslin cloth, tie the prawn shells in and add to main stock. Bring the main stock to the boil and then simmer for 45 minutes. Strain the soup , add rock sugar and salt and bring to a boil to dissolve sugar.
Heat 4–5 tablespoons of oil and fry pounded shallots, garlic and chilli paste until aromatic. Dish out and set aside for use as chilli oil and paste.

To serve, put noodles, rice vermicelli, bean sprouts and water convolvulus into a noodle strainer. Scald in a pot of boiling hot water for a minute then drain off excess water. Place into soup bowls. Top up with the main stock and sliced pork, chilli oil, chilli paste and shallot crisps.

1 Oct 2011

Recipe for Chicken Adobo (Chicken Cooked in Soy Sauce and Vinegar)

Recipe for Chicken Adobo (Chicken Cooked in Soy Sauce and Vinegar)
More picture to show you how to make Chicken Adobo @ Kalyn Kitchen.
Adapted from Kalyn Kitchen

4 boneless, skinless chicken breasts, each cut in half into two equal pieces
1 cup soy sauce (low-sodium soy sauce or Tamari is best, since the sauce gets reduced)
1/2 cup white wine vinegar
1 1/4 cup water
2 tsp. garlic puree
3 bay leaves
1 small onion, sliced in large slices
fresh ground black pepper to taste
pinch of ground Chipotle chile pepper (optional)


Trim fat and any unwanted parts from chicken breasts, then cut each in half diagonally to make two same-size pieces.  Combine the soy sauce, vinegar, water, garlic, bay leaves, onion, pepper, and ground Chipotle pepper (if using) to make the Adobo mixture. 

Put chicken in single layer in heavy frying pan just large enough to hold all the chicken.  Pour the Adobo mixture over and cook 10 minutes at the lowest possible simmer.  Then turn chicken pieces over and cook 10-15 minutes more (just until the chicken is barely cooked through.)

Strain liquid to remove onion pieces and bay leaves. I used a fat separator (like a pitcher where the spout comes from the bottom) with a yogurt strainer on top.  Put the strained sauce in a small pan and boil to reduce it until the sauce is thick enough to barely coat your spoon.  (Taste to see when it tastes good so it doesn't get too strong.)

Heat the olive oil in a heavy frying pan, add the chicken pieces and very quickly brown on one side (again being careful not to cook too long.)  Serve the browned chicken with some of the sauce spooned over.



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