1 packet of Bak Kut Teh seasoning bag and approximately 1.5 litres of water, I slow boiled it in a slow cooker for about 4 hours. Added in some pork ribs, a piece of pork belly, 1 whole garlic with skin, some taufoo pok and lastly Enoki mushroom into the Bak Kut Teh. I’ve also added in few tablespoon of Kikkoman Soya Sauce and about 1 tbsp of oyster sauce to taste.

I was having lunch with my colleagues at the Subang wet market and passed by Asia Cafe and coincidentally saw a stall selling Yaw Char Kwai ( Fried Curlers ), and quickly get AN to stop by and I go down to buy the Yaw Char Kwai.

I think the Bak Kut Teh is not too bad and almost similar to the stall selling outside but my Dearie Suki was complaining not kick enough. Off course leh my Dear, those selling outside added in so much MSG what do you expect !

Batter :
125gm flour
1/2 tsp baking powder
1 egg. beaten
Salt to taste
A dash of pepper
1ooml water

Method :

Look at this, a lovely plate of fish and chips plus a bowl of tomato soup to compliment with it. Also some tartare sauce for dipping. All of us enjoy it so much.

Since I am not going to do much cooking this week due to travelling and tight deadline in the office, so mights well I share the recipe with all of you now before I totally forget about it.

Hot & Peppery Soup or we used to call it ‘ Lat Thong’ is one of the popular dish from my hometown Kajang. There are quite a no. of restaurants selling this dish in Kajang and I have not come across any in KL or PJ. Perhaps there is 1 in Seri Kembangan. So Klang is popular with ‘Bak Kut Teh’ but Kajang is popular with ‘Lat Thong’.

Cook this last 2 weeks and lately it has been raining in the evening and ‘ Lat Thong’ will be the soup to enjoy during this rainy days because of its hot and peppery taste. Brought my ‘Ci mui’ to eat one day and you know what they tell me. Taste very similar to our ‘Pig Stomach Soup’ and they enjoy it so much.

So what do you think? Similar to ‘Bak Kut Teh’ ? You can also serve with some ‘ Yau Char Kuai’ with the ‘Lat Thong’. Try it out today and you will enjoy it.

Here you go these are what I cooked for him this week. Yippe ! Its Saturday again and looking forward to have a day off in the kitchen.

Me and Dearie Suki favourite kembung fish. We love to deep fried it and eat it with hot and spicy sambal. Dearie Suki always hoping I can cook Sambal Petai whenever I fried the kembung fish.

Love the fried ginger so much. This is the kids favourite fish. They love to eat it with rice and mix it with soya sauce. Ee-Thern most favourite and he can finish a bowl of rice.

Picked some fresh mint which I plant in my garden. Gave some to my neighbour May and she told me to cook it with eggs soup. I tried but don’t really like it. You know how it taste like? Its like drinking a Colgate Soup. Yuck! not going to cook this again.

Sorry too lazy to blog the recipe. Click here if you want to try it out.

This sweet potato leaves or in Cantonese we called it ‘ Farn Sue Yip’. Another green vegetables I plant in my garden. Mom always encourage us to plant vegetables in our house garden. So here it is Mom my ‘Farn Sue Yip’. Save $$$ buying from the market.

Garlic fried rice with anchovies for yesterday night dinner since there are some left over rice in the fridge. I just love fried rice cos it is too easy to prepare. No need to think so much.

I am not good in naming fish. Bought this fish from the night market near my office on Tuesday. Sorry I don’t know what is the name of this fish. If I am not mistaken it is ‘Sek Pan Fish’. Anyone have any idea what it called in English? Anyway, steamed the fish with taucho sauce and the fish meat is so sweet and fresh. Dearie Suki love it so much and he told me that he can finish a whole plate of rice with just the taucho sauce itself.

This curry chicken I used Maggi Curry Paste and it turn out so well and sooooo convenient.

On Tuesday bought ‘Sang Yue’ or in Malay they called it Ikan Haruan from the night market in Subang. Anyone got any idea what is this fish called in English? The ‘Taukeh Soh’ help me to de-boned the fish and teach me the fish bones used it for soup and add in some black beans and few slices of ginger into the soup. Double-boiled the soup in the slow cooker for 8 hours. Wow… the “Sang Yue Soup’ is wonderful and it is so sweet. Definately going to get the fish again if I see it next week.

Chicken nuggets from the brand First Pride is my dearie Suki favourite. Must try this brand and the nuggets is so delicious. The manufacturer is the same as McDonalds.

I have added in some beancurd skin, tomatoes and lettuce into this egg soup.

Also bought 1 kg of fresh water prawns from the night market in Subang. The prawns is quite fresh though and I steamed it and added a 2 tablespoon of rice wine into it. Emmm …. dip it with Kikkoman Sushi Sashimi Sauce and it is so nice.

The ingredients for the Bak Chang you need : Pork, Chesnuts, Dried Prawns, Mung Beans, Mushroom, Dried Oysters, Lap Cheong and Glutinous Rice.

For the rice, sautee some onion till fragrant the add in the rice and mung beans. Mixed well and add in the seasoning. I’ve also added in some 5 Spice Powder into the rice. Then it is all ready to be wrapped.

After wrapping is done, boil the dumplings for 4 hours in hot boiling water.

Hooray… It is ready to be enjoy by the whole family.

Results —-: Very Satisfied with myself.

This is my menu for today dinner :

It is ‘Chang Festival’ today and wish all of you Happy Dumpling Festival.

Reach home almost 9pm today and I am tired cos went to PWTC to do 3 booths set-up with my merchadisers for the coming big kids event aka Smart Kids Fair 2007. This is the 5th year we’ve been participating and it’s kind of boring when you handle it for the 5th year. A lots of follow-up to do to make sure all POS and Display Materials is there for the set-up.This makes me think of my ex-collegue which I used to work with her, Ms Mak ( all of us MISS you, leh ) who helps me to get things done without any worries. I think the management should look at others Product Manager to take lead of this event in the coming years.

Poor Suki, he got to pick the kids from the baby sitter place and dinner…… eat left over food from the fridge. I boiled soup yesterday, so today is just reheating and there he goes with his rice. I saw some fried luncheon meat on the table and he must be getting the maid to fried the luncheon meat for him.

The Chinese saying, a complete Chinese meal must have a bowl of soup to complement with it. At home I used to boil soups at least twice a week by using chicken bones and sometimes pork rib. Hubby Suki is quite picky at food and he only drink 4 types of soups. After 6 years boiling the same thing, I get sick of it and the 4 types of soups will be on rotation every week. Hopefully my kids will not be like him so picky and better follow mommy foot steps -> Eat whatever is served to you. ( That’s me ) ‘ LOL’

Menu of the week
1. Lotus Root, Peanuts & Red Dates Soup
2. ABC Soup
3. Kiam Chai Soup with Tofu
4. Chinese Herb Soup with Kampung Chicken

Yesterday night we had Lotus Root, Peanuts & Red Dates Soup. Quite a big pot though and I use slow cooker to boil the soup before I left for work. Looking at my slow cooker it was given by my dad 6 years ago. A second hand slow cooker, quite run down, ‘chap plang’ brand but still can be used and quite handy cos it’s small and just nice to boil soup for the 3 of us at home. The knob on the cover has chipped off and I wonder how my ‘CLEVER’ maid wash the cover.

Today, I used the slow cooker again to cook Stewed Chicken Feet with Mushroom. Search through my freezer and saw the chicken feet in a container. It’s been quite some time in the freezer and only I remember I bought it from the Pudu market before Chinese New Year. So I tried my Aunty Ah Choo’s recipe- her version of ‘agak-agak’ recipe but turn out quite similar to hers except for the way she cook it on the stove and mine with slow cooker ( that’s how a lazy mommy cook at home )

Ingredients :
500gm Chicken Feet ( bought from wet market )
30 pcs of Mushroom ( soak in hot water till soft )
Some ginger, cut into slices
1 whole garlic, remove the skin
3 tbsp Maggi Oyster Sauce
2 tbsp Maggi Chicken Concentrate Stock
Some water, sesame oil, salt and sugar to taste
Constarch for thickening

Method :

1. Heat oil in wok. Sautee ginger and garlic till brown. Then add in mushroom and stir fry for a while.
2. Add in chicken feet and cover with water.
3. Season with sesame oil, salt and sugar.
4. Then add in oyster sauce and chicken concentrate stock. Let it boil for about 15 minutes and then transfer it to a slow cooker. Slow cook in a slow cooker for about 4 hours lastly before serve thicken with cornstarch.