Sunday, April 16, 2017

School Holiday 1-15 April 2017


Brisbane activities:
  • Mt Coot-tha day hike, night view
  • Botanic Gardens Mount Coot-tha
  • Brisbane CBD walk and river cruise
  • Walkabout Creek kayak and picnic
  • Inala and Sunnybank grocery shopping
  • Chung Tian Buddhist Temple
  • 3D2N Young Adult Leadership Camp
  • fishing

Gold Cost activities:
*4D3N Mantra Circle on Cavill, Surfers Paradise 4-7 Apr 2017
  • Paradise Country 
  • Sea World
  • Movie World
  • Wet'n'Wild
  • Surfers Paradise
  • KVD 18 holes Mini Golf
  • The Rockpools BBQ





















Monday, March 13, 2017

Recipe: Curry Chicken


Voila!



Many Malaysian families have their own cookbook for curry chicken. The amount of each ingredient is adjustable, to personal liking.

This is the Malaysian Chinese curry chicken that we always missed and craved for : )
We like it this way, with lots of coconut milk in it, YUM YUM

Method:

  1. Marinate 1.2 kg chicken pieces with 30g curry powder. Set aside
  2. Peel and cut 850g potatoes into 3-4cm cubes. High-heat, deep fry for 20 min till slightly brown. Set aside
  3. Heat up a work with 2 tbsp of oil, add 1 onion (thinly sliced), 10 pcs curry leaves, 1 star anise, 1/4 cinnamon stick. High-heat, stir fry till fragrant +/- 4 mins
  4. Add chicken pieces, stir fry for 2 mins
  5. Add 650g water, 1 tomato (sliced into wedges), 55g curry powder. Bring to boil, cover and with low-heat simmer for 35 mins
  6. Add 500ml coconut milk (or cream, for richer curry), fried potatoes, 2 1/4 tsp salt, 1 tsp sugar. Bring to boil, cover and simmer another 15 mins, off heat. You may service now, but it will be nicer letting it sit for another 20 mins!














Tuesday, March 7, 2017

Happy Birthday to me...


Thanks for the cake darling! Big hug and muak muak!

and thank you, the great helpers for che che...kiss...kiss...

I am so touched with all the arrangements made, and receiving many presents too!

Love U, Always




Saturday, February 25, 2017

Recipe: Easy Imitation Shark Fin Soup 簡單碗仔翅



Thanks MamaCheung for sharing such a nice and easy recipe...muak! muak!

Recipe copied from http://mamacheungcooks.blogspot.com.au/2016/12/fake-shark-fin-soup-easy-recipe.html
材料Ingredients:
一百二十五克梅頭瘦肉,切成幼絲 125g shredded pork shoulder (used shredded chicken meat)
二十克浸了的木耳,切絲 20g soaked black fungus, shredded
三十克浸了的冬菇,切絲 30g soaked shiitake mushrooms, shredded
三十克浸了的粉絲,剪碎 30g soaked bean vermicelli, cut into short threads (used glass noodles)
一片薑,拍鬆 1 slice of ginger, lightly crushed
兩個紅蔥頭,拍鬆 2 shallots, lightly crushed
一湯匙紹興酒 1tbsp Shaoxing wine
一隻雞蛋加兩湯匙水,拂勻 1 egg in 2tbsp of water, mix well
三十克馬蹄粉加三湯匙清水撈勻 30g water chestnut powder in 3tbsp water (used corn starch)
一湯匙老抽 1tbsp dark soy sauce
一公升半清水 1.5L water
二百五十毫升清雞湯 250ml chicken stock (boil 2 chicken drumstick, 10 dried scallop for 1 hr. Shred chicken meat and scallop)
鹽 salt
胡椒粉 pepper
麻油 sesame oil
浙醋 red vinegar

Note: Can add some crab meat too

豬肉醃料 Pork marinade:
半茶匙幼鹽 1/2tsp salt
少許胡椒粉 some ground pepper
一茶匙生粉 1tsp potato starch
兩茶匙清水 2tsp water
少許麻油 some sesame oil

做法:
將肉絲用半茶匙幼鹽,少許胡椒粉,一茶匙生粉加兩茶匙清水和少許麻油撈勻醃。  爆香紅蔥頭和薑,然後灒酒,加水,轉大火,加清雞湯,煮三分鐘。取出紅蔥頭和薑,加入冬菇絲,煮四分鐘。加入粉絲,木耳絲,煮兩分鐘。將少許湯加入豬肉絲,令肉絲鬆開才放進鍋子裡。除去湯上的泡泡。加少許老抽,用來上色。將馬蹄粉水攪勻,然後漸漸加進鍋子裡,視乎濃杰度。將雞蛋拂勻,加兩湯匙水,令雞蛋滑身些。熄火,將蛋漿慢慢加進鍋子裡,令湯杰身。加胡椒粉,麻油,攪勻。【自家碗仔翅】完成了。吃前加少許浙醋。

Wednesday, February 22, 2017

Recipe: Nyonya Pulut Tai Tai 娘惹咖椰糯米糕


Mamamia!


Method:

  1. Soak at least 6 hrs (a) 300g washed glutinous rice and (b) 100g washed glutinous rice + 1/4 tsp vinegar + 1 tsp blue coloring. Drain and set aside
  2. Mix 210ml coconut milk + 50ml water + 1 tsp salt. Set aside *for richer pulut, use coconut cream instead (used TCC brand)
  3. Cover pan with banana leaves (or line 4 pandan leaves), spread glutinous rice with blue rice side by side. Place 3, halved pandan leaves on top   
  4. With high-heat, steam the rice with 3/4 of coconut mixture for 20 mins, discard pandan leaves
  5. Pour the remaining coconut mixture, fluff and mix the rice a little. Steam for another 15 mins
  6. Into a container, mix and compact the rice with a metal spoon (or cling wrap and press)
  7. Set aside to cool. Slice and serve with kaya!
Soak at least 6 hrs (or best overnight)

Drain and set aside

Mix 210ml coconut milk + 50ml water + 1 tsp salt
Cover pan with banana leaves (or line 4 pandan leaves)

Spread glutinous rice with blue rice side by side. Place pandan leaves on top


With high-heat, steam the rice with 3/4 of coconut mixture for 20 mins

Pour the remaining coconut mixture, fluff and mix the rice a little

Steam for another 15 mins, high heat


Into a container, mix and compact the rice with a metal spoon

or cling wrap and press to compact









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