tag:blogger.com,1999:blog-264303982011-11-27T19:14:13.654-05:00<img src=http://i22.photobucket.com/albums/b302/Zashia/nabemono2.jpg> <p align=center>Eclectic chef combining both Malaysian Chinese heritage with an American lifestyle and Japanese food as art.</p>Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.comBlogger511100tag:blogger.com,1999:blog-26430398.post-31651378252407377352007-07-12T01:16:00.000-05:002007-07-12T01:30:04.007-05:00

It's what we had for dinner last night. Maple glazed pork tenderloin with cheesy eggplant and garlic green beans.For dessert I had some ripened mangoes in a paper bag so I decided to make one of my favorite desserts when my family would go to Thailand ... Kow Neuw Mamuang! Mango and sticky rice. Soooooo delicious. This recipe is very simple, so anyone can do it. Instead of sticky rice, I was

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com1tag:blogger.com,1999:blog-26430398.post-70899293859671448492007-07-11T13:31:00.000-05:002007-07-11T13:43:49.268-05:00

Heh heh ... this was yesterday night's dinner. I seem to be getting better at making the chicken tender and moist and just as delicious as the kind from back home! The rice was so fragrant and tender, so uh ... I kind of dug in before remembering to snap a photo. The untouched one is Sean's.Complete with 2 sauces! XD Excelsior ---Last night's dinner was somewhat vegetarian. Simply because I was

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-51473254962459267002007-07-05T20:22:00.001-05:002007-07-05T20:24:51.153-05:00

So darned cute!!! I took these to the playground today so we could picnic on them while Stewie played around.

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-36605566762894844442007-07-04T01:38:00.001-05:002007-07-04T01:38:42.422-05:00

Will update tomorrow!Tonight I farmed Enraged Water Elementals for Motes of Water in Shadowmoon Valley until my eyes grew heavy, and I only got 3 stacks. Darn World of Warcraft, leeching me away from making bentos. I have a bento in mind for tomorrow all ready though, as well as photos and videos to come.My July 4th was awesome! What about yours?

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-4304503699704321692007-07-02T00:30:00.001-05:002007-07-02T00:34:17.626-05:00

The sausage kind of warped a little bit while cooking, sadly. I should have thought of cooking first, then cutting. It is so cute though! There are little tulip nori sprinkled on the rice. The border is flaked salmon with teriyaki seasoning and sesame seeds. Some steamed veges left over from making the cheese cups (upper right) The cheese cups are just steamed broccoli, cauliflower and baby

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-66906024510444829622007-06-30T23:48:00.000-05:002007-07-01T00:08:15.826-05:00

You know in the past there was a craze in Japan where people put mayonnaise on everything? Maki wrote about it on her blog, and I thought, hmm ... I think I will fit in very well, since I put mayo on a lot of things as well. My favorite of course is Kewpie, but it gets expensive, so I enjoy the Fat Free Kraft mayo as well. There is a slight texture difference in the fat free kind. It feels

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-65303215240400949902007-06-29T22:56:00.000-05:002007-07-02T00:35:02.274-05:00

My son, making a funny face at the bright flash of the camera, or posing ... drinking warm milk out of a tea cup. He loves it because the cup is just his size!I finally, finally bought molds to use with the konnyaku jelly mix my mother gave me from Malaysia. This stuff ... hardens WAY too fast!!! I painted over some with food coloring. Aren't they just so darned cute?A closeup of the kitty face!

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com2tag:blogger.com,1999:blog-26430398.post-81575064655627324222007-06-28T23:37:00.000-05:002007-07-02T00:35:02.274-05:00

Now to make this place as interesting as the Xanga.So the past week, I got bonked on the noggin again with things I meant to do but never pulled through with *cough damn resolutions cough* Such as? (where is the damn strikethrough key?)Getting haircut and donating it to Locks of LoveSwitching to Blogger from XangaLearn how to make OBento Thanks Pikko!Update my whole wardrobeWear more accent

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com2tag:blogger.com,1999:blog-26430398.post-73793412084187910012007-06-28T08:25:00.000-05:002007-07-01T00:19:39.541-05:00

Back when I said I would move all my posts over here. Don't think I really ever did that successfully. Nabemono is a hotpot, which is what this blog will continue to be. Reading up on what to tag this blog has made me aware of a few things however. Like I should definitely focus on my cooking, parenting, photog, art and poetry.To Blogger, well done! I finally enjoy posting here a lot more seeing

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-42393122691809059652007-05-04T01:51:00.000-05:002007-07-01T00:09:19.352-05:00

This is actually my own modified version of aglio olio in that substitute for fresh basil I used spinach instead, and tossed in some grilled chicken breast strips as well as a few fresh green grapes for that sweet and sour note. Delicious!You will need: (Serves 4)4 servings Whole wheat spaghetti (or any kind of pasta if you prefer)3 tbsp Extra Virgin Olive Oil (the fresher the better)4 cloves

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-34030358243798575682007-04-26T15:28:00.000-05:002007-07-01T00:09:51.049-05:00

Ick ... I am addicted to this Zuppa Toscana stuff that Olive Garden makes and I reproduced in our kitchen. Sean does not like it (as usual) but Stewie does! So I share it with the little man.Makes: 6-8 servingsINGREDIENTS1 lb ground Italian sausage1½ tsp crushed red peppers1 large diced white onion4 Tbsp bacon pieces2 tsp garlic puree10 cups water5 cubes of chicken bouillon1 cup heavy cream1 lb

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-1163511353537769632006-11-14T08:30:00.000-05:002007-07-01T00:10:42.422-05:00

Suddenly this craving for paan mien (a poor man's food with everything thrown in) is spread out across the recipe blogs. Of course it made me hunger for it as well. Here is my own take on the dish as I substituted udon noodles instead of the normal "torn" dough pieces. It gives the dish a chewy bite that goes splendidly with the smooth strong aroma of the soup, which should be the highlight and

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-1153158608249973972006-07-17T12:46:00.000-05:002007-07-01T00:16:55.158-05:00

I made some instant Jell-O fudge pudding and sliced up some bananas to form "coins". It is the perfect dessert for kids, potassium and calcium with less sugar than most other desserts. I propped some sticking up, but for even more fun, you could make it in a big communal bowl, burying the banana slices inside, and let your kids dig them out like real pirate treasure.

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com4tag:blogger.com,1999:blog-26430398.post-1152940078380890142006-07-14T23:54:00.000-05:002007-07-01T00:16:49.037-05:00

THANKS TAZZ for re-creating and posting this delicious treat for all to enjoy.Here is the pork mixture as described to be sticky/gluey. It kind of was. Since I could not find any pork mince that was fatty (I could not obtain any at Walmart and they only had the healthy lean pork in Publix) I added 1 tbsp of vegetable oil.The anticipation builds as I wait for the outcome ... it smelled Heavenly!

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-1152592744115133302006-07-10T23:31:00.000-05:002007-07-01T00:11:16.622-05:00

Adopted from Malaysianfood.net I found fresh rice noodles at Jin Long (on Bobby Jones Expressway) opposite Walmart. Yay. Still they came out hard and stuck together, so I had to presoak them in warm water but they became too soft afterwards. ARGH! I don't like prawns in my CKT, I don't like lap cheong (Chinese dried sausage) either ... yealar I was brought up on the delicate taste of just the

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com1tag:blogger.com,1999:blog-26430398.post-1152246784812294202006-07-06T23:22:00.000-05:002007-07-01T00:16:41.295-05:00

I had packets of herbal (tea) egg pouches sent to me from Malaysia by my mom, and I finally gave them a try.Of COURSE being me, I would actually kick them up a notch using my nose and tummy rumblings.I added more dong kuai, pak kor, kei chi and some others. I forget now, but I also added dark soy sauce and some sugar. After boiling overnight, it achieved this result:After two days it looked even

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com2tag:blogger.com,1999:blog-26430398.post-1152117326497622452006-07-05T11:26:00.000-05:002007-07-01T00:08:58.725-05:00

Marinade:2 tsp sesame seeds3 tbsp mirin (cooking sake)2 tbsp soy sauce3 tbsp sugar1 tsp dried chili flakesAbout 3-4 pork tenderloin fillets, bone-in is optional. The thinner, the less cooking time required and the thicker, the lower stove temperature is needed so you don't overcook it.---Marinate pork for at least an hour prior to cooking.Heat up a flat frying pan with about 1 tbsp of butter.

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-1151971440256336332006-07-03T18:50:00.000-05:002007-07-01T00:12:16.647-05:00

First you might want to start off with a base, say of baby spinach or the green mix I found at Walmart for only $2.00, and this bag will fill several bowls of salad! A bag of celery, $1 (last you awhile too as you simply use two stalks per bowl of salad) grab a can or bag of frozen beets, $0.97 to $2, a bag of brocolli, caulliflower and baby carrots mix vegetables for also around $2.73, you can

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-1151802959727409082006-07-01T20:11:00.000-05:002007-07-01T00:08:58.726-05:00

This is what Japanese Curry roux looks like. Stock up on it because you can make this:I used pieces of cut up beef chuck, cubed potatoes and carrot. So good with warm white rice. Just follow the instructions basically.

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-1150390288797872042006-06-15T11:50:00.000-05:002007-07-01T00:12:46.147-05:00

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-1150390212678346392006-06-15T11:49:00.000-05:002007-07-01T00:09:51.049-05:00

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com2tag:blogger.com,1999:blog-26430398.post-1149477158522207842006-06-04T21:51:00.000-05:002007-07-01T00:13:31.715-05:00

I've never had the ability to cook steaks really well, since I don't actually use my grill often. However this time I actually did a pan sear steak which was delicious. As you know I'm on a tight budget and we purchased a slab of chuck roast for US$7 and used the smaller pieces hanging on by fat and gristle to cube into kebabs which we had the other night. Then the entire middle slab which was

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-1148106533088160412006-05-20T00:53:00.000-05:002007-07-01T00:16:28.554-05:00

Sure, I call these the perfect blueberry cupcake. Why? My mother saw me making them and eating them, I almost purred with delight as they came out fluffy and light on top and moistly tantalizing on the bottom (the best part!) You can substitute blueberry for mashed bananas and chopped up pecans, or get chocolate cake mix and add swirls of caramel or unsweeteneed chocolate chips for the ultimate

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-1146149346763769602006-04-27T09:12:00.000-05:002007-07-01T00:13:42.150-05:00

The good kind. My dad loves this dish so I decided for a kick why not make it? It was also because I saw some real good looking frozen beef livers he he ... However, you should get fresh ones for the ultimate taste. For people on a budget, frozen is the way to go. Serves 23 Yellow Onions4 calf livers3 cups milk (whole milk works best, but you aren't going to drink it)3 tbsp sugar2 tbsp

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com1tag:blogger.com,1999:blog-26430398.post-1146069029090782302006-04-26T11:24:00.000-05:002007-07-01T00:15:25.034-05:00

Serves 21 pack of chicken gizzards (hearts work too) cut up into bite sized pieces6 whole baby bok choy2 tbsp soy sauce4 cloves of garlic (chopped)Sesame oilSalt and pepper to tasteSautee garlic on medium heat in butter or vegetable oil until fragrant, then add the gizzards and soy sauce. Cover with lid and cook on medium for 5 minutes, until red parts are gone. Add bok choy and cook for another

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-1146068615191947922006-04-26T11:01:00.000-05:002007-07-01T00:15:57.825-05:00

They were killer on the tastebuds! Especially since the succulent savory beef combined so well with the sweet pieces of vegetables.You would need a variety of non-break-apartable vegetables, like what I used. You really want the vegetables to be the star of the show, especially for college students who don't get enough veggies in their diet! This works as well for parents of children who rarely

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-1145902517839682832006-04-24T10:46:00.000-05:002007-07-01T00:15:36.099-05:00

Actually, I used the same recipe for wonton to put into siumai, except the skin is different and there is actually more shrimp than pork which gives it a "bouncy" feel in the mouth. I also used har gau skins instead of the wonton skins.Dough:3/4 cup wheat starch2 teaspoons tapioca starch1/2 cup boiling water, or as needed6 ounces raw shrimp2 ounces ground pork1 tablespoon oyster sauce (optional)1

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-1145445965739435162006-04-19T06:25:00.000-05:002007-07-01T00:15:36.099-05:00

Baby Bok Choy (Easy!)8 bunches of baby bok choy2 tbsp sesame oilOyster sauce (best is Lee Kum Kee)2 tbsp chopped garlicPour some corn oil to coat a frying pan, omit if using non-stick ware.Throw in chopped garlic and fry until aromatic. Toss in the bok choy and turn down heat to medium. Cover and cook for about 3 minutes or until "blanched". Mix in sesame oil, drain and arrange on plate. Then

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-1145445883232840682006-04-19T06:24:00.000-05:002007-07-01T00:08:58.730-05:00

The other day I tried my hand at cooking prime rib. It came out uber tasty, except slightly more done than I was expecting. I like my meat medium rare to rare. This came out medium well. The au jus was delicious with Merlot, but a little too salty. We also had olive oil roasted asparagus and roast garlic (that I spread on toast!) My parents would have enjoyed this meal at home.The next day we had

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-1145445796524966452006-04-19T06:23:00.000-05:002007-07-01T00:08:58.731-05:00

The fish was not half bad, although I was quite angry at the cut. I guess getting sushi grade fish from the store was too much to hope for! I marinated them in vinegar and shoyu and they tasted just great! We had tuna and salmon, and after divvying up the pieces, I was actually full. The rice was really perfectly sticky and made really nice nigiri. They did not break apart or anything when picked

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com1tag:blogger.com,1999:blog-26430398.post-1145444862995674862006-04-19T06:07:00.000-05:002007-07-01T00:11:52.457-05:00

PohPoh's Fried Rice (Poh Poh is grandma in Cantonese)1 can of Spam/Luncheon meat, cut into 1 cm cubes (optional)1 cup cooked day old rice (the long grained Jasmine or Basmati rice works, why day old? Because it's drier and soaks up more flavor while cooking and doesn't become mush in the pan)1 stalk of fresh chives, chopped coarsely (optional)4 pieces of garlic, chopped finely1 egg (optional,

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-1145444809841918752006-04-19T06:06:00.000-05:002007-07-01T00:10:03.654-05:00

On The MenuAppetizer ~*~*~ Seafood Mango Cocktail (Serves 5)1/2 lbs of cooked, cleaned and de-tailed shrimp (cocktail shrimp may be substituted but I like the juicier tender large shrimp)1 pack (about 1 lbs) of frozen or fresh cleaned squid or calamari1 medium sized mango cut into cubes (use half for the salad, half for dressing)3 pieces of fine chopped garlic1 lemon or substitute lemon juiceS&

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-1145444719218992222006-04-19T06:04:00.000-05:002007-07-01T00:14:19.038-05:00

3 pc chicken thighs1 can cream of chicken soup1 tsp each salt, pepper, dried oreganoPreheat oven to 375 F.Mix salt, pepper and oregano with chicken pieces. Place the chicken in a deep dish for baking. Top with the cream of chicken soup, spread to smother chicken thighs. Cover entire dish with foil, and pierce some holes for "breathing". Bake at 375 F for 45 minutes or until done. Serve hot with

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-1145444655643503382006-04-19T06:03:00.000-05:002007-07-01T00:10:03.654-05:00

1 peppermint tea bag1 green tea bagVanilla ice creamSugar or honey (optional)MilkIceBlender that can crush iceInfuse both tea bags with 8oz water. Add ice cream depending on how creamy you want it to be. Add 5 oz milk and several ice cubes. Add honey or sugar to taste. Blend until smooth. Top with a sprig of fresh mint leaves, serve and enjoy. To reduce the overpowering mint taste, infuse bags

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-1145444336133246392006-04-19T05:58:00.000-05:002007-07-01T00:11:52.457-05:00

MALAYSIAN CHICKEN CURRY(again!?! but Sean was so happy when I told him what I planned to cook tonight)You need:Onion / shallots (chopped fine)Garlic (chopped fine)Curry powder (my mom sent me Baba's Meat Curry Powder so I used that)Chicken pieces (I usually use dark meat - drumsticks / thighs)Potato (baking potato or red potato works)Coconut milk (I used canned because it is more convenient and

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-1145444288089091642006-04-19T05:55:00.000-05:002007-07-01T00:17:42.094-05:00

KUSHI DANGO (Recipe courtesy of About.com)1 cup rice flour3/4 cup warm waterFor Sauce:1 cup water1/2 cup sugar2 tbsps soy sauce1 1/2 tbsp potatostarch/cornstarch1 1/2tbsp water*Bamboo skewersPREPARATION:Put rice flour in a bowl and add warm water. Knead the dough well. Make small round dumplings. Place the dumplings in a steamer and steam them on high heat for 10 min. Cool the dumplings and

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com1tag:blogger.com,1999:blog-26430398.post-1145443975632766512006-04-19T05:52:00.000-05:002007-07-01T00:18:11.579-05:00

Had a craving for it last night before we went to bed, but I was all snuggled up and warm under the blankets, so I waited until morning instead.MARBLED POUND CAKEIngredients:1-1/2 cups all-purpose flour1 teaspoon baking powder1/4 teaspoon salt1/2 cup (1 stick/4 oz/113g) unsalted butter1 cup granulated sugar1 teaspoon vanilla extract2 large eggs1/2 cup milk1 cup miniature semisweet chocolate chips

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-1145443884465449042006-04-19T05:50:00.000-05:002007-07-01T00:10:26.436-05:00

We started the barbecue early because um ... pfft, I do not need a reason. Spent most of last night cleaning, deheading and deboning the squid. Very icky, something in my head was telling me that I really should have been icked out, but I was not. Sacrifices must be made so that we can enjoy this delicious food!The smell was divine!Sean polished off most of them as fast as I could pull them off

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-1145443360840047692006-04-19T05:42:00.000-05:002007-07-01T00:18:31.556-05:00

STEW RECIPE NUMBER III (1 and 2 are fired due to the fact that this recipe beats the rest so far)Sean turned a whole slab of beef roast into this:So, now what to do with it?First we cut up some potatoes and carrots as well as chop up some garlic and onions. A tablespoon of olive oil / cooking butter in a medium-high heated pot, then add the onions and brown them. Place two slices of bacon in (

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-1145443304530252472006-04-19T05:41:00.000-05:002007-07-01T00:11:52.457-05:00

WAN TAN MEE (or er won tons as it is known here in the States)Meat mix has:*** Deveined and deshelled prawns / shrimp*** Ground pork*** Ginger, Chopped spring onions*** Sherry (or Chinese cooking wine)*** Pepper, Salt, Soy Sauce, Garlic PowderBlended the shrimp to a paste together with the ginger and spring onions. Place in a large bowl, and mix it with the ground pork. Add the sherry and soy

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-1145443238065946192006-04-19T05:40:00.000-05:002007-07-01T00:18:11.579-05:00

PANDAN KAYA (Tto make normal brown kaya, replace sugar with palm sugar and omit the pandan leave paste, but include 2 strips of pandan leaf into the mixture while it is cooking. Remove these later.)500g SUGAR10 PANDAN LEAVES1 CAN COCONUT MILK (400ml)4 EGGSCHEESECLOTHActually, I did not really follow a set recipe, I modified someone else's, these are just the basic ingredients. I forgot to take

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-1145442914551179482006-04-19T05:34:00.000-05:002007-07-01T00:10:03.657-05:00

ZOHSUI / OJIYA (aka congee, aka porridge but with a Japanese twist)1 CUP RICE6 CUPS WATER2 TBSP DASHI STOCKMISO PASTE (optional I substitute with instant miso soup packet)KATSUO (bonito flake for the main stock and for topping)1 SHEET WAKAME (I substitute with nori - toasted seaweed)PEPPEROPTIONALCRAB MEAT / IMITATION CRAB MEAT / FISH CAKE (anything)CHOPPED SPRING ONION (negi)CUBE TOFUEGGPut the

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-1145442853672478552006-04-19T05:33:00.000-05:002007-07-01T00:10:03.657-05:00

TERIYAKI CHICKEN4 CHICKEN THIGHS (deboned will make it easier to cut up in pieces, but I used the bones to make the chicken soup)2 tbsp. MIRIN (Japanese cooking wine)2 tbsp. SUGAR2 tbsp. DARK SOY SAUCE (optional)1 tbsp. COOKING SOY SAUCEPanfry the chicken, or chicken cutlets until there is no red parts left. Add the mirin, sugar and soy sauces. Cover the chicken in the mixture, then set the

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-1145442805350150202006-04-19T05:32:00.000-05:002007-07-01T00:14:02.047-05:00

CHIKUTEH (A chicken variation of Bak Kut Teh)This dish was only just known to me during the pig plague, where people were not supposed to eat pork due to a virus that left many dead. Ew bad topic. Anyway, this came in a CARE Package that my mom sent me from home and I decided to try it out.1 PACKET CHIKUTEH SPICESCHICKEN PIECES (I eat a lot of chicken huh)GARLIC (2 whole cloves)WATERDARK SOY

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-1145442679874671582006-04-19T05:30:00.000-05:002007-07-01T00:10:03.658-05:00

BASIC TEMAKI SUSHI2 CUP SUSHI RICE (I used Nishiki brand)1/2 CUP SUSHI VINEGAR (or use a vinegar + sugar mix)1 PACKET TOASTED NORI SEAWEED (make sure it comes in large sheets)1 CUCUMBER / KYURI (Japanese cucumber)1 PACK IMITATION CRAB MEAT (You can use stick form or loose pieces form but stick is prettier)MAYONNAISE (I could not find Kewpie so I used normal Kraft)Additional Ingredients (optional)

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-1145442484190950082006-04-19T05:27:00.000-05:002007-07-01T00:11:52.458-05:00

Finally! I made what I have been craving for, for years now. Only to discover that it is so blindingly simple to make, just time consuming. Sean loved it, I enjoyed it much more than the dish ordered in that Penang restaurant in San Francisco. I do wish the rice were more fluffy though, damn the rice cooker and my laziness. I bring you all, Hainanese Chicken Rice. No doubt Malaysians are very

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-1145442303050575432006-04-19T05:24:00.000-05:002007-07-01T00:11:52.458-05:00

For lack of anything else to call it. Cantonese egg noodles, made Malaysian style? I used my grandmother's recipe that she taught me. Very simple and easy. Sean likes this dish. It is supposed to come with wan tons but I am too lazy to make them right now!1-2 rolls Cantonese style egg noodles2 tbsp Oyster sauce (I use Lee Kum Kee)1 tbsp Vegetable oil1 tbsp Light soy sauceDash of pepperSoak the

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-1145440022791605062006-04-19T04:46:00.000-05:002007-07-01T00:10:03.659-05:00

ONIGIRI (aka Riceballs)I do not have any umeboshi, or takuwan, so I used furikake. Still yum though. I think I made both types, round (traditional) and the triangle. Some day I will figure out why there are two shapes after doing some research but for now, eat time.Itadakimasu~!

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-1145439965142745082006-04-19T04:44:00.000-05:002007-07-01T00:10:03.659-05:00

Step 1Cook Udon to the right consistency, graded for translucency, spring and chewiness in noodle. Flavor of udon is also important, not too flour-like! In this case, I used the udon that Jocey sent me. Good stuff.Step 2You want to make sure you have a good stock for the soup. I used wafu-dashi dried bonito stock for the base, and I think I added too much sugar. Corrected by balancing out with

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-1145436532614630932006-04-18T19:22:00.000-05:002007-07-01T00:14:19.038-05:00

30 ounces green beans (cut into inchlong pieces and steamed or frozen)1 can condensed Cream of Mushroom/Celery or Chicken soup1/2 cup milk1/8 teaspoon pepper1 can of French-fried OnionsHeat oven to 350 deg. Mix milk, soup and pepper in 2-quart casserole or baking dish that is 8 x 8 x 2 inches. Stir in cooked green bean pieces, sprinkle with onions *must be French-fried Onions, no substitutes*

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0tag:blogger.com,1999:blog-26430398.post-1145402526392920472006-04-18T18:21:00.000-05:002007-07-01T00:10:03.661-05:00

Going to cut and paste all my recipes here for easy access.Weee!

Gwendolynnehttp://www.blogger.com/profile/15251930539686167564noreply@blogger.com0