Chinese Cabbage with Preserved Beancurd

• 20 leaves of chinese cabbage, cut to 3 each


• 2 cubes of preserved beancurd


• 1 handful of anchovies


• 3 cloves of garlic sliced


• 2 teaspoon of oil

1. Saute anchovies till fragant, add in garlic.


2. Once garlic turn lightly golden, add in the chinese cabbage and preserved beancurd.


3. Stir fry till cabbage is well covered with beancurd.

Chinese Cabbage With Preserved Beancurd @ Group Recipes

Soto Beef Noodle

Went to that Sabah FoodCourt for lunch again with some colleagues and this time I ordered Soto Beef Noodle. Taste good, but too bad, the portion is kinda small for the price...

Food Pictures

Mamak Corner

Found this new place yesterday in town, the new shop lots. The restaurant is called Mamak Corner.

I ordered this Hawaiian Meat Roti Chanai...not bad, quite nice taste

And this Ola Ola Drink

Hubby ordered soya jelly

And Nasi Lemak

• 3 cups of chickpeas (boiled for 5 mins with a pinch of salt and drain)


• 1 huge carrot, chopped to chunky pieces


• 1 handful of groundnuts (boiled for 5mins and drain)


• 1 big potato, cut to small cubes


• 1 cup of evaporated milk


• 2 tablespoon of butter


• 2 cups of water


• 1 teaspoon of salt


• 1 teaspoon of pepper


• 1 tablespoon of mixed herbs


• 1/2 cup of parmesan cheese (shaved with fruit peeler)


• 1/2 cups of chopped parsley

1. Boil water, chickpeas, groundnuts and potato for 10mins with low fire.


2. Add in carrot and butter and stir to let butter melt evenly.


3. When the water is about to dry out, add in milk, mixed herbs, pepper and salt.


4. Once the milk boil, add in parmesan cheese and parsley.

http://www.grouprecipes.com/15456/chickpea-stew.html

Bake Pork Rib

• 4 pieces of pork rib (medium size)



• 1 tablespoon of miso paste



• 2 teaspoon of sukiyaki sauce



• 1 tablespoon of 5 spice powder

1. Mix all ingredients together and marinate for about 10mins.



2. Bake at 190 degree celcius for 30mins.

http://www.grouprecipes.com/15453/bake-pork-rib.html

Mushroom Steam Rice

• 3 pieces of chinese dried mushroom, chopped to small cube


• 2 cups of basmati rice


• 3 cups of water


• 1 pinch of salt


• 1 teaspoon of olive oil


• 1/2 tablespoon of olive oil for frying


• 1/2 chopped bombay onion

1. Cook rice like normal with water, salt, olive oil and mushroom.


2. Fry the onion separately till golden.


3. Add in to the cooked rice. Stir well.

http://www.grouprecipes.com/15451/mushroom-steam-rice.html