Sweet Sweet Maple

I have a sweet tooth. Always have, always will.

I love pancakes. Always have, always will.

My first memory of pancake involves Hotcakes from McDonald. They are the best. Soft and fluffy with butter and LOTS of maple syrup. So, on a sunny then rainy then sunny again Melbourne spring day, I made some pancakes to calm my nerves for tomorrow’s interview.

That’s right. I have an internship interview with Zoos Victoria tomorrow. It’s a PR internship, which if I do get it, basically means I am slowly making my way into the industry. I am nervous, anxious and excited; I am not confident that I will get the position because I am inexperienced andI have no idea what to expect for the interview even though Rachel (the lady who called me) said that it will be just a short 30 minutes discussion on the role.

Somehow it sounds sinister because 30 minutes is not short for a job interview. I once got a job within 10 minutes of meeting my boss.

If only everything is as easy as making pancakes…

These pancakes are made from ready-made mix. They have clear instructions on the back of the box so I don’t feel the need to post the recipe. However, I have some personal tips to share:

Tips:
1. Grease the skillet with salted butter/margarin instead of cooking oil. It adds more texture, flavour and scent.
2. Cook pancakes over low heat. Pancake will be a little crispy on the outside and fluffy inside.
3. A more consistent batter will give a “heavier” texture whereas a less consistent batter makes flufflier pancakes.
4. Adding eggs to the batter will make pancake fluffy.
5. Replace water (as stated on the recipe behind pancake mix box) with milk.

Enjoy!

Noodle Love

I really have to apologise for my lack of updates for the past month or so. Uni has been Craaaaaazy! Never mind that, I’m back now and will continue to bring you the best home recipe.

I have a strange love for vermicelli. Stir-fried or in soup, I can’t get enough of it. Singapore fried noodle (technically, vermicelli) is my favourite. Hence, it is no surprise that you should see me perfecting my skills in stir-fry vermicelli. Over time, my recipe change with the ingredients I have in the fridge. This one here has no meat because I didn’t have any meat in my fridge. So, experiment with the ingredients and cook up your own storm! 😀

Malaysian Style Fried Vermicelli (Serve: 1)

2 eggs, beaten
25g of dried vermicelli noodles
Some onion (brown or purple, doesn’t matter)
2 cloves of garlic
Buk Choy
Some chilli OR black bean sauce
Dark soy sauce

1. Place noodle in a bowl, cover with warm water and soak noodle for 5 minutes. Use a fork to separate. Drain.
2. Heat the oil in a wok/skillet over high heat.
3. Add garlic, onion and buk choy. Stir fry for 4 minutes.
5. Add vermicelli, dark soy sauce, chilli/ black bean sauce and toss till well-combined and heat through.
6. Add a bit of water if it starts to dry up.
6. Repeat Step 5 for two or three times.
7. Serve hot.

There you have it, quick, easy and delicious home-made fried vermicelli for just under $10.

Bon appétit!

Proud to be Asian

Last weekend, I was at Chadstone to catch the 9:30pm session of The Expendables. The movie was meh, even though the boys love it. Anyway, the food court was closing and everything was 50% off. My friend was starving so he went to the Asian food stall. As I stood there, I observed that most of the angmohs chose honey soy chicken.

That observation struck me that honey soy chicken and kung pao chicken has become the signature Asian stir fry dish… and they are pretty boring dishes, in my opinion.

I’m not a big fan of Western food. I don’t mind them souvlaki, kebab, pasta, pies or whatever people of the Western world eats. But I come from a pretty traditional Asian family. So, I love stir fry. It makes a quick, easy and tasty meal. Just throw all the ingredients in the frying wok (frying pan in my case), fry them for a good 15 minutes and you’re good. The end product is usually aromatic with colours that will make you salivate. Taste wise, it is almost always rich in texture, as opposed to Western food, which I always find the taste bland and boring.

So, on a cold winter evening, I made an Asian stir-fry dish with a twist of Western flavour.

Stir-Fry Basa fillet in Oyster Sauce and White Wine (Serve: 1)

200g basa fillet, sliced
1 chilli, sliced
2 cloves of garlic, minced
Some onion, diced
A small knob of ginger, sliced
1/3 cup of Oyster sauce
1/4 cup of DRY white wine

1. Heat up some oil in frying wok/ pan on high heat.
2. Add garlic (minced), ginger (sliced) and onion (diced). Turn heat down to medium and cook for 2 minutes.
3. Add the sliced basa fillet and stir it with the spices.
4. Pour in white wine and stir the content. Place lid over wok/ pan and let it simmer for 5 minutes on low heat.
5. When basa fillet is medium cooked, turn heat up to medium and stir in oyster sauce and chilli.
6. Stir fry and heat through.
7. Place lid over wok/ pan to retain moisture and smooth texture of fish.

Tips:
1. Use cheap arse $5 dry white wine. For better result, replace it with chinese white wine made for cooking.
2. Add salt and sugar to taste for a more enhanced tasting experience. I normally forego salt and sugar and opt for “natural” taste through condiments.

Well, I was very pleased with the end result. I was so tempted to finish it but I managed to save some for dinner the next day 🙂

p.s. My “About” Page is up and running. *click here*

My French Affair

French toast reminds me of my daddy. In fact, daddy was the one who taught me how to make french toast.

I will always remember those Sunday mornings where I woke up from sleep, excited by the smell of butter wafting through the house. I would run to the dining table to find slices of golden brown toast on my plate, some still sizzling. Then, mummy would make awesome hot Milo and we would all sit around the dining table and enjoy our breakfast.

Years have passed since, but french toast remains my all-time favourite, along with pancakes. Occasionally, I will make some for breakfast or brunch, just to reminisce the good old days.

French Toast Recipe (Serve: 1)

2 eggs, beaten
2 or 3 slices of bread
Butter
Maple syrup

1. Break eggs into a wide, shallow bowl. Beat lightly with fork or spoon.
2. Grease skillet with butter (or margarine for all your health-conscious people) over medium-low heat.
3. Place bread slices into the plate, one at a time. Let slices soak up some egg mixture. Then turn to coat the other side.
4. Place bread slices on skillet.
5. Turn and heat the other side when bottom turns brown.
6. Serve with syrup or other spread of your choice.

Tips:
1. If you don’t have a wide, shallow bowl, slice the bread slices diagonally so they fit in a bowl.
2. If you like your toasts crispy, let bread slices dry overnight. I prefer them soggy.
3. Butter is more fragrant compared to margarine.
4. Best hangover cure.

Enjoy! 🙂

Our Sunday morning breakfast ritual still lives, we just replaced french toasts with yum cha and Bah Kut Teh.

French toast has nothing to do with the French :O