Wednesday, June 20, 2007

20th Anniversary Dinner

Today is our twentieth wedding anniversary! My wife cooked me steak with baby carrots, asparagus and pan fried scallops. The steak was tender and juicy. It went really well with some English Mustard.

We will have dinner out at a nice 5 star restaurant on Saturday to continue the celebrations.

Friday, June 15, 2007

MYO Sushi Wrap

Teriyaki chicken, prawn, artificial crab meat, avocado, carrot and cucumber with sushi rice.

My children love it when we have this meal because they get to make their own rolls or wrap, like playing 'masak masak.' Mayonnaise is a very important as it accentuates the seafood. The rice has to be calrose rice (sushi rice) otherwise it just would not be the same.

Fried Egg Noodles (Char Mee)

Fried noodle with prawn, squid, fish cake and choy sum (prepared by my wife)

This is about the simplest and tastiest meal you can prepare. The most important ingredient I believe is the garlic and the seasoning (ie soya sauce etc.)

You can add whatever else you fancy such as pork, chicken or beef.

Sunday, June 10, 2007

Koay Teow Thng (Rice Noodle Soup)

Koay Teow Thng with fish ball, fish cake, chicken, bean sprout and shredded lettuce. Garnished with fried garlic.

Barley in rock sugar syrup with quail egg, bean curd and ginkgo nuts.

On cold winter days such as these one yearns for a hot piping soupy meal. Well, what better than the perennial Penang favourite Koay Teow Thng. As if the soup wasn't enough we had barley soup for dessert.

Saturday, June 2, 2007

Mee Jawa (Round 2)

Final Product. Ready to chow down.

Garnish. Cut chillies, fried tow kua (soya bean cake) and beef.

Garnish. Sliced Tomatoes, shredded lettuce, boiled potatoes, hard boiled eggs, squid and prawns.

The first photo of Mee Jawa wasn't that good so here's round two. Cooked for 11 people this time. A reader rang me and asked why I didn't invite him as he was an avid reader as as such should be rewarded with an invite. Hmm.. never thought of that. Next time then but don't hold your breadth.