Thermo Cooker

Today I am going to introduce my thermo cooker, which is also my magic saver cooker. This wonderful cooker is so magic that it saves your time and gas. The inner cassorole with glass lid can be served beautifully on the table. It is also very convenient for pot luck, cooking all soups and tong sui, cooking curry chicken, stew, porridge and etc.....etc.....

I am so glad because it saves me half of my COOKING TIME!!!!!!!!!

A good investment if you happen to come across one so pretty like mine...Happy Cooking!!!

Stir Fry Bitter Gourd with Black Bean Fish

Ingredients

1 tin of Gulong Black Bean Fish

1/2 Bitter Gourd (removed seeds and cut into slant pieces or any of your favourite pattern)

1 Bombay Onion (thin slices)

1 Red Chilli (cut into big pieces)

Methods

Use oil from the Black Bean Fish, stir fry onion till fragrance

Add in chilli and bitter gourd, stir fry for a minute or two

Add in the fish

Sprinkle enough water as you stir fry till bitter gourd is just tender.

Season with 1/2 tsp of sugar.

MI SOYA IN BLACK FUNGUS CHICKEN

I had some left over black fungus chicken and I thought maybe I can have a nice bowl of ginger wine mi soya soup. WOW! it sure turn out good. It cost me RM12 a bowl of wong chow kai misuah to eat at the famous Jalan Alor, Bkt Bintang. Anyway, do try it out if you have any left over ginger chicken or herbal chicken or salted chicken and etc..etc...

Ingredients

Misoya or Misuah or Mee (any of your favourite)
Left over chicken
A bowl of water
Some ginger slice or ginger strips
1/2 tsp salt
1 tbsp soya sauce
1 tbsp of shaoxing wine
Some spring onions.

Methods

Bring the water to boil, add in chicken, ginger, salt, and soya sauce.
Put in your favourite noodles to cook.
Lastly add in the shaoxing wine and spring onion.

Its simply delicious..........

Wholemeal Bread

My hubby and me loves wholemeal bread, a cup of coffee and sometimes half boil eggs and sausages. We love the thickness of bread to be 1/2 inch, so I failed many times baking loaves, so far this one is my Best. I don't used bread softener and improver, so its best kept in the freezer freshly baked and defrost as and when you want to enjoy, the texture remain as soft.

INGREDIENTS

430gm HP Flour

120 gm Wholemeal Flour

40 gm brown sugar

1.5 tsp salt

11 gm instant yeast

330ml cold water

30 gm butter

METHODS

Combine all ingredients except butter in the dough beater, knead approximately for 5mins, then add in the butter.

Knead further about 15 mins to 20 mins till you get a smooth dough, to test, take a small piece and try to spread open like roti channai or bubble gum.

Cover with towel and leave it to prove for about 1 hr.

Punch down the air and shape it into a loaf or pleat it like a pony tail and put into a grease loaf tin of 11" by 5"

Cover with towel and prove it again till 70% high (approximately 35 mins to 40 mins)

Brush with milk or egg wash and bake at 180 degree celsius for 30 mins.

Turn out immediately into a wire rack to cool.

Slice it into your desire thickness and pack into plastic bags and remember to freeze it to keep fresh.

BE THE BEST COOK

I grew up in a kampung and love to play masak masak by myself. In school I took up the subject home science and love it so much but scored the lowest marks because I love to reduce ingredients according to my taste. At home, dad used to cook not by measurement,"agak agak". He always say to cook a good dish its Passion and Patience and Playing with spices. That means everybody CAN COOK. Enjoy yourself, play around with spices, Recipes is a good guide but you have your own GOOD taste. ENJOY COOKING!!!!!!!!!!!!!!!!!!!!!!!!!!!!!