Monday, May 25, 2015

Rolled Eggs & Ham

This is one easy breakfast and it's even suitable for lunch box, you shall try this if your kids love cheese or ham, or both. :)

I wish I have better pictures to share, but the kids started grabbing and eating before I could snap any picture... 

Preparation Time: 5 minutes
Cooking Time: 8 minutes
Make 3 egg rolls of 7" long each

• 100gm hams of your choice, cut to about 2mm each
• 1 slice cheddar cheese, cut into 3 strips of equal size
• 4 medium eggs, beaten
• few fresh basil leaves, chopped  
• 1 tablespoon fresh milk
• a dash of pepper

The Making:
1. Heat up pan, add a slice a bacon to lightly cook on both side for about 10 seconds then set aside. The bacon will coat the pan with oil so there is no need for additional cooking oil.

2. Add milk, basil leaves and pepper into the egg, beat to mix well and add one large scope into the hot pan. Spread out to form a perfect circle.

3. Place the bacon over the egg omelette, and a slice of cheese in the middle. Using the spatula and a spoon/chopsticks, slowly roll the omelette from one end to the other. In the half way while rolling up, I added half a scope of egg omelette to make it into an oblong shape instead of circle, this makes a bigger egg roll.

4. Cook the remaining egg omelette rolls using step 1-3 and cut into thick slices of about 1.5" each only when they have cold down (it will crack easily if cut when hot)

Serve with your favourite sauce or just eat directly, either way they are delicious.. 

Meat Free Version
Not a meat lover? Just replaced ham with carrots, potatoes and raisins, and you have one healthy vegetarian meal. You can even add a seaweed sheet. Seen here, I used purple carrots so the rolls looked kind of mouldy. LOL.

Sweat free breakfast that anyone can make.. Enjoy!

Sunday, May 17, 2015

Chicken Enoki Mushroom (copy cat recipe!)

One of my favorites when visiting Japanese restaurant is the beef enoki mushroom roll, I have been wanting to try it at home but always forgot (but not this time..). Since my mother in law does not eat beef and so does my old pa, I though to replace the beef with chicken fillet instead. Besides, as my duo are not fancy of mushrooms, I made some with cucumbers instead of the enoki... Both versions turned out great & we had a really enjoyable lunch.

Preparation time: 10 minutes
Cooking time: 10 minutes
Serving for: approximately 10 wraps
• 300gm chicken fillets
• a packet of enoki mushrooms (remove roots portion)
• 1/2 cucumber, cut into long strips
• 1 tablespoon white sesame seeds

For marinate:
• 1 teaspoon salt
• 2 tablespoons teriyaki sauce 
• 1 tablespoon Japanese rice wine (or replace with shaoxin wine)
• a dash of pepper
• 2 garlic, smashed

For Sauce:
• 1 tablespoon teriyaki sauce
• Few drops of sesame sauce
• 1/2 tablespoon of Japanese / Shaoxin rice wine
• 1 teaspoon of brown sugar
• 1/2 teaspoon dark soy sauce

The Making:

1. Marinate the chicken fillets at least an hour before cooking (I bought chicken cubes, so I used a meat tenderizer to flatten them). Wrap about 6 enoki mushrooms or cucumbers with each chicken fillet. 

2. Heat up 1 tablespoon of olive oil in the non stick pan, once the oil is hot enough, gently place the chicken wraps into the pan, keep some space between each piece. Cook each side for about 3 minutes. 

3. Dish out the cooked wraps, continue cooking the remaining wraps (no need to add oil). When all is done, add the sauce mixture into the pan and toss in all chicken mushroom wraps, mix well. Close the lid and let it simmers for about a minute.

To serve, arrange the chicken enoki mushroom wraps nicely then pour the sauce all over, and sprinkled with some white sesame seeds.

This dish is best eaten with some steaming white rice, but since the duo requested for stir fried noodles, so perhaps next round and I will use beef fillets instead...


• The enoki mushrooms will release some water when cooking, so really no need to add any water into the sauce.

• Cucumber is quite an ideal veggie for this dish as it absorbs all the sauce and became really tasty. 

• Whether you are using enoki or cucumber, make sure you cut them at least 2" longer than the chicken strips for better presentation. 

Wednesday, May 13, 2015

12 Simple Party Food for Little Ones (and Big Ones too!)

The little ones love party (who doesn't?!). I often invite closed friends and family to come for gathering. Considering I only have myself and the duo, I have to resort to quick and simple party food (I am not too fancy of ordering take away).

I have combed through the party food I had prepared in the past and sharing the top 12 with you here. Most of them require only 15-30 minutes of preparation time, except some that require longer baking time.

So here's the Top 12 Party Food List, there shall at least be one that suits your little ones... 

Main Dish
Something to fill the tummy....

Finger Food
Something fun and bite size...

Cookies & Cakes
Something cute and perfect for give-away...

Something yummilicious and keep you cool!

Enjoy & feel free let me know which is your favourite! ;)

Sunday, May 10, 2015

Roasted Veggie & Chicken on Sticks

It's Mother's Day! 

Since we had celebrated last night with a big lobster feast, I thought we may stay home for a simple lunch today. I found some organic purple carrots and sweet potatoes given by my sister in law few days back, so I thought they will be perfect for making roasted veggie with balsamic vinegars. Added with some herbs grilled chicken, we could make some really yummy satay sticks.

So I did, and the entire family loved it!

I love mine with lots of lime and firely chili sauce from oz.

Preparation time: 20 minutes
Cooking time: 30 minutes

• 600gm chicken fillet, cut into cubes
• 2 fresh limes
• 1 purple carrots, cut into big chunks
• 1 carrots, cut into big chunks
• 2 sweet potatoes, cut into big chunks
• 1 Japanese cucumber, cut into big chunks
• 1 yellow onion, cut into wedges
• 1 orange bell pepper, cut into long strips
• 12-18 cherry tomatoes (i used half for roasting and the remaining served fresh)
• some fresh basil leaves

* you may replace the purple carrots with potatoes.

Marinate for the Chicken:
• a dash of pepper
• 1.5 teaspoon of salt 
• 1 table spoon of shaoxin wine
• a dash of paprika powder
• a dash of garlic powder
• a dash of dried basil & fresh basil leaves (chopped)
• 1 tablespoon of olive oil

Seasoning for Vegetables:
• 1 tablespoon of balsamic vinegar
• 1 tablespoon of olive oil
• a dash of pepper
• a dash of salt
• a dash of black pepper
• a dash of garlic powder
• a dash of dried basil & fresh basil leaves (chopped)

* adjust all seasoning according to your preference, I did not really measure them, just drop about 4-6 dabs per seasoning.

The Making:
1. Wash and marinate the chicken cutlets at least 1 hour before cooking. Make sure you rub the salt and pepper evenly.

2. Preheat the oven at 220°c, then start preparing yor vegetables.

3. Cover the baking tray with a layer of alumnion foil (this is for easier washing later so you don't have a sticky tray!), toss the veggie into the tray and add all the seasoning. Mix them with your hands to make sure all seasoning are evenly coated.

Love the beautiful color combination...

4. Cover a layer of alumnion foil over the grill bars, poke some holes using fork and place the chicken cutlets on top (refer to pic below). 

5. Put the tray in middle section of the oven and roast for 20 minutes. On the 20th minutes, remove them from oven and turn the veggies & chicken over to the other side. You may brush some honey over the chicken for a sweet and richer taste now or just leave them as-is. Continue roasting for another 10 minutes. 

6. Once done, let the roasties cold down before arranging them onto the sticks.

7. To serve, squeez some lime juice over the sticks and serve with your favorite hot or sweet sauce... Enjoy!

Lastly, happy Mother's Day to all the great moms out there.. ❤️

Monday, May 4, 2015

Orange Teriyaki Glazed Salmon Steak

Salmon is the absolute favorite with my kiddos, whenever we have salmon served on dining table they will be asking for more and more till there is none left in the plate. 

My usually style is teriyaki sauce, but today I decided to make something tangy instead, I'm in the mood for citrus. So I decided to add some fresh orange juice into it.

The taste? Absolutely delicious, even big guy approved.

Making is really simple, just make sure you have some fresh salmon steaks, or blocks, either way they taste good and contains the omega 3 oil which is good for brain development. So happen Aeon Big was having promotion for Alaskan salmon and we managed to get 3 blocks for only RM33+.

I added some omelette with salmon flakes. Delish!

Serving for my little boy, he shared half of the steak with the younger sister.

Preparation time: 5 minutes
Cooking time: 15 minutes
Serving for: 4 pax

• 3 salmon steaks of approximate 150gm each
• some white sesame seeds for garnishing 

For Marinate:
• 1 teaspoon salt
• 3 tablespoon teriyaki sauce
• 1/2 orange, juiced
•  a dash of pepper

For Glazing sauce:
• 1/2 orange, juiced
• 1 teaspoon of brown sugar 
• 1 tablespoon teriyaki sauce
• 1 tablespoon water 

The Making:
1. Rub the salmon steaks with salt and marinate them for at least half an hour. Keep them in a ziplock bag and place in the fridge, turn them around occasionally so the marinate is well absorbed into the steak.

2. Spray cooking oil over the non stick pan (or use a tablespoon of oil, and lightly coat around the pan), slowly place the salmon steak into the pan and let them cook for about 3 minutes on each side. Dish out and set aside to drip away the excess oil. (You may need to increase cooking time if the salmon steak is thick)

3. To make the sauce, just mix them up and pour into the pan, shimmer on high heat for about a minute until it's thicken, then scoop over the salmon steak right away. 

4. Sprinkled with some white sesame onto the salmon and serve hot. 

Absolutely no dipping sauce is required as this dish is so tasty to eat just as-is!

Bon appetite..