Saturday, July 26, 2014

Sweet Corn and Carrot Soup

Was grocery shopping at AEON Big, and stumbled upon some really cheap sweet corn (RM 0.95 per piece at the time of purchase). Bought a few and whipped up corn soup!

Two large corns, cut into 3
2-3 carrots, cut into large cubes
Pork ribs or pork bone for soup
About 2 liters of water

Blanch the pork in hot water for a few minutes, set aside. In a deep pot, boil the water together with the corn, carrot and pork and let it simmer for about 1 hour, until the kitchen smells of sweet corn. It's just that simple! You can add large onions if you like, but I find the onions will cover the sweet corn flavour, so I much prefer to skip it.

Friday, July 25, 2014

Adopt A Terrapin!

I've just adopted 3 terrapins! :D The Turtle Conservation Society is embarking on a fund-raising project by putting up terrapins for adoption, to raise funds for their conservation projects. Every year, the society carries out two river terrapins conservation projects in the Setiu and Kemaman river, and working along side the local community, the society hopes to be able to continue their conservation projects as well as to educate the society at large, the importance of conservation and preservation of our ecosystem and wild life.

We all know how important it is to conserve our wildlife and ecosystem, but many of us lack the interest, funds, skills and understand. So every little bit of effort will help the society continue their efforts and hard work towards ensuring our wildlife has a fighting chance of survival. For a small fee of RM 30 per terrapin, you get to adopt a terrapin, a digital certificate (you have the option of a physical cert if you wish), and you are encouraged to name your terrapins too!

I have named my terrapins Bibi, Bambi, and Boo. And I'm dedicated these terrapins to my three little angels :) I hope these terrapins are able to reach adulthood, and come back to the place where they were born, to continue breeding and thrive for a better future. For more information about the project, visit the Turtle Conservation Society website here.

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Monday, July 14, 2014

Prawns and Asparagus Dishes

My mum gave us some medium size prawns recently, and what better way to serve them than with asparagus! Here are two prawn recipes you can try at home:

Medium size prawns (shell and vein removed)
Asparagus (trimmed)
1 tsp oyster sauce
1 tsp cormflour
4 tbps water
Sliced garlic for garnishing (two cloves)

Combine the water, flour and oyster sauce. Heat a pan with some oil, fry the garlic until golden brown, set aside. In the same pan, stir fry the prawns until they are semi-cooked. Add the asparagus and continue to stir-fry for a few minutes, adding the cornflour solution along the way. As the sauce thickens, coat the prawns and asparagus evenly. Dish out and sprinkle the fried garlic slices on top. Add a dash of flavoured salt if you wish.

Medium size prawns (shell and vein removed)
Asparagus (trimmed)
Sambal tumic paste (from supermarket)
Chopped garlic (two cloves)
Half cup water

heat a pan with some oil, fry the garlic. Add the sambal tumis paste and fry it until fragrant. Add water if necessary. Add the prawns and asparagus, tossing to coat it evenly. Dish and serve.

Sunday, July 13, 2014


Need we say more? :P

Poached Eggs With Jamie Oliver

Yes it's been a month since my last post, sincere apologies as I have been pre-occupied with many various activities (or just lazy at times heh!). Continuing on my culinary adventure, I've always wanted to learn how to poach eggs, but the problem with most of the recipes I've come across requires using vinegar.


According to various sources, using vinegar helps to hold the egg together. I've tasted poached eggs with vinegar, and no doubt the shape holds really well and you get a very nice looking egg with a lovely runny yolk, the taste of vinegar lingers. I want my eggs to taste like eggs, not vinegar. My solution came to me one fine day, when a friend of mine shared one of Jamie Oliver's FoodTube video on Facebook (yes, Facebook is useful that way, omit the other crap you see 85% of the time).

Jamie Oliver's 'How to poach the perfect egg in 3 ways' video:

I decided to try methods 1 and 2, just to see which one is more effective for me. I'll skip method 3 simply because I do not like the idea of cooking my food in cling wrap or any kind of plastic wrap, bleh.

Ta-da! That's the result of my poached egg! The key is to get a creamy runny egg yolk when making poached eggs when you cut the yolk open. If your yolk doesn't run, then you've cooked it for too long. Follow Jamie's instructions and you won't go wrong!

Boil a pot of water. Once the water is boiling, remove from heat so that the bubbles subside, reduce heat to a gentle simmer (no bubbling). Crack an egg into a small bowl and pour the egg into the simmering water. Time it for 3 minutes, use a ladle to bring the egg out, be careful not to break the yolk. Gently prod the yolk, you should get a bouncy feeling. One thing I noticed is the egg will continue to cook a little after you bring it out, so simmering it in the hot water for 3 minutes is just the right amount of time. Sprinkle some crasuhed black pepper and flavoured salt on the egg and enjoy!

Important tips:
1) Use fresh eggs (reach for the back of the shelves!)
2) Eggs must be room temperature (don't use cold eggs!)
3) Hot simmering water (not boiling!)
4) Cooking the eggs for 3 minutes (any more and you'll lose the runny egg yolk texture)

Good luck!