Prawn Yellow Noodle Chow Mein Style

This is a very easy recipe to make.  Instead of using Chow Mein noodle, I have changed it to a Yellow Noodle which is much easily found in the Asian supermarket.  Since this recipe is quite flexible, you can use just about any protein you like i.e. beef, chicken or pork.  Enjoy cooking!

Serves: 2 / Preparation Time: 10 mins / Cooking Time: 10 mins


Ingredients A:

1 1/2 tablespoon dark soy sauce
1 1/2 tablespoon oyster sauce
1/2 teaspoon sugar
1/2 teaspoon Maggi Sauce
2 tablespoons water
2 tablespoons vegetable oil for cooking
1 packet yellow noodle

Ingredients B:

5 garlic cloves, finely minced
1 packet baby bok choy, remove the hard stem
1 big red capsicum, cut into thin strips
2 stalks scallions, cut into 2-inch strips (optional)


Ingredients C:

1 packet shrimp, about 200gm
1 packet prawn, about 200 gm

Note: Shrimp is a smaller size than prawn and its color is very much lighter. It has a very strong smell and needs to be washed thoroughly before cooking.



Cooking Method:

Remove yellow noodle from the packet. Put in a bowl, pour 1/2 tablespoon of oil on the noodle.  Gently separate the noodles so it would not stick together while cooking.  Set aside.  Do not soak or wash the yellow noodle as it will get lumpy and soggy.


In a small bowl, mix the dark soy sauce, oyster sauce, Maggi sauce, water, and sugar.  Set aside.

Heat up the work with the vegetable oil.  Add in minced garlic and stir-fry until it changes color to a lighter brown and brings out the aromatic smell.

Add in prawn and shrimp, stir fry until they are cooked.  You can see the prawn is cooked when it changes to an orange-red color.


Add baby bok choy and strips of red capsicum.  Quickly stir for 1 minute.


Add noodles and the soy sauce mixture.  Continue to stir-fry until the noodles, the vegetables, and the soy sauce mixture are well combined and completely cooked through.

Dish it out into a big bowl.  As an option, you can also put chopped scallions on top of the cooked noodles before serving.  Serve hot.




Simple Sweet & Sour Fish


Simple Sweet and Sour Fish_2

Sweet and sour fish is a simple recipe that is friendly to be made by most people. The key to the sweet and sour fish is that the sauce should be lightly coated the fish cubes so they don’t turn soggy.  The best way to do this is to use cornflour to coat the fish cubes during marinating.

Preparation time:

15-20 minutes / Cook time: 5 minutes


500 grams of fish fillet (cut into bite-size cubes)

1 stalk Scallion or Celery leaves (cut into 1-2 inch lengths)

3 cloves garlic (finely chopped)

1 flower medium-size yellow onion (chop into smaller cubes)

1 red Chili (seeds removed and finely chopped)

1 cm of young ginger (finely chopped)

1 green bell pepper (optional, seeds removed and cut into squares)

Oil for frying

Simple Sweet and Sour Fish_3Simple Sweet and Sour Fish Fillet_1


4 tablespoon Cornflour or Cornstarch

1 teaspoon pounded Black Peppercorn

1 teaspoon Maggi Seasoning

1 teaspoon Tumeric Powder

A dash of salt

A little bit water to ensure the batter is easily mixed. Not too much or the batter will be too runny.

Mix all the ingredients in a bowl.

Simple Sweet and Sour Fish_4

Sweet and Sour Sauce:

3 tablespoons Chili Sauce

3 tablespoons Tomato Sauce

1 teaspoon Maggi Seasoning

3 tablespoons water

3 dashes white pepper powder

1 teaspoon Brown Sugar

1/2 teaspoon Cornstarch (optional, depends on the thickness of the sauce while cooking)

Mix all the ingredients in a bowl


Cooking Method:

Cut fish fillet into bite-size cubes. Use a paper towel to soak up water from the fish cubes.

Mix fish cubes with batter, marinate and set aside in the fridge for 10 mins.

Heat up cooking oil in a non-stick wok. Slowly put piece by piece the fish fillet in the wok to ensure the fillets are not going to stick to each other.  Deep fry the fillet.  Do not over stir or the fish fillets will become mushy.

Once done, transfer the fried fillets on a plate that is lined with paper towels to soak up the excess oil.

Remove half of the oil from the wok, slow down the fire. Immediately add chopped garlic, chopped young ginger, and stir-fry until you can smell the aroma.

Add in chopped yellow onion. Stir-fry again.  Extra careful when frying the onion, please ensure the onion didn’t burn.

Add the mixed sweet and sour sauce into the wok and bring it to boil.

Toss in fried fish fillet and chopped chilies, do a few quick stirs.

Dish out, sprinkle the chopped scallion and serve immediately with steamed white rice.




Pucuk Manis or Mani Cai Leaves with Egg

Yesterday at Pasar Tani Melawati, I spotted sayur Pucuk Manis or the Chinese calls it Mani Cai (马尼菜).  I bought a bunch of it that cost me only RM 3.00. A bunch probably 350 grams.  It may look a lot but once you cook it, it will be wilted and it won’t be that much.  I have not cooked sayur pucuk manis for a very long time.  We only ate it whenever we ordered Pan Mee at one of the best Pan Mee restaurant in Avenue K.  The recipe that I’m going to share is Pucuk Manis with egg.


A bunch of Pucuk Manis
3 tablespoons cooking oil
4 garlic cloves, finely minced
1 teaspoon chicken granules
1 egg
1/2 cup of water

For washing leaves:

1 tablespoon white vinegar
1 teaspoon of salt


1. Remove all the edible leaves from the pucuk manis stalks and discard the stems

2. Wash the leaves by soaking it in a 1 tablespoon of white vinegar and 1 teaspoon of salt. Let is soak for 2-3 minutes.  During washing squeeze the leaves and drain well.

3. Preheat the frying pan, add in cooking oil until it heats up.  Make sure cooking oil is not too hot or else you will burn your garlic.

4. Add in minced garlic and cook until it turns a little bit brown.

5. Put in pucuk manis and cooked until a little bit wilted then put in the chicken granules.

6. Add in water and quickly break in the egg and stir the pucuk manis until cooked.

7. If you like wolfberries, you can also put this in before you turn off the heat.

8. Serve it on plate

Note: this is how it looks like once you have completed your cooking. Photo was taken from

Black Pepper Beef Chinese Style….Yummmmm !!!

hello there! today, let me share with you the favourite dish that has won the heart of my hubby and my daughter 🙂  i took it from here :   and walla… turned out perfect !!!!!  for those who loves cooking, check out also some of the recipes in the website above.  i can assure you that you will never have an exhaust idea of what to cook everyday 😉

Black Pepper Beef (Black Pepper Steak)

Yield:  Serves 2 as a main dish with rice or 4 as part of a multicourse meal


8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces

2 ½ tablespoons cooking oil

1 clove garlic, minced

One 1 in (2.5 cm) piece fresh ginger, peeled and sliced

½ small green bell pepper, deseeded and cut into pieces

½ small red bell pepper, deseeded and cut into pieces

½ onion, cut into strips

1 teaspoon freshly ground black pepper

Salt, to taste


1 ½ teaspoons Maggi seasoning sauce

½ teaspoons soy sauce

½ teaspoon dark soy sauce

1 teaspoon oyster sauce

1 teaspoon Worcestershire sauce

1 teaspoon Chinese rice wine or sherry

½ teaspoon cornstarch

½ teaspoon sesame oil (must include for the aroma)

½ teaspoon sugar


1. Marinate the beef with all the Marinade ingredients, about 15 minutes.

2. Heat 1 tablespoon of the oil in a wok or skillet over high heat. Stir-fry the beef until the beef is browned on the outside but still pink inside. Dish out and set aside.

3. Heat the remaining oil in a wok or skillet over high heat. Stir-fry the garlic and the ginger until aromatic, and then add the green bell pepper, red bell pepper, onion, and black pepper. Stir-fry until you smell the aroma from the ingredients in the wok.

4. Transfer the beef back into the wok or skillet. Stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Dish out and serve immediately with steamed rice.


Bebek Betutu – Chef Hendra


1 pcs whole duck,

1 tbsp lemon juice,

1 tsp sugar,

2 bundle of sweet potato leaves,

1 tbsp salt ,

1 tbsp belacan,

6 tbsp coconut oil

Ground Spices Paste:

10 clove shallot,

10 pcs garlic,

10 pcs chilli,

3 pcs bird eyes chilli,

1 pcs galangal,

4 cm ginger,

4 bayleaves,

4 stick of lemongrass,

6 cm fresh turmeric,

1 tbsp coriander seed,

1 tbsp salt,

Method of cooking:

  1. Grind all the spice paste ingredients, sauted until well fragrance
  2. Clean the duck, marinate with lemon juice, salt belacan, sugar and some oil.
  3. Combine the sweet potato leaves with ground spice paste. Put it into the duck stomach, pour the rest of spice paste on the skin, Wrapped with banana leaf and aluminum foil, steam it for 45 minutes, and then grilled for 10 minutes. Serve it while hot

Khasiat Taugeh

Menu TAUGE untuk hidangan makan tengah hari mahupun makan malam sering kali dipandang sebelah mata oleh kebanyakan kita. Tauge dilihat sebagai hidangan yang langsung tidak menyelerakan.

Tapi tahukah anda, tauge yang kerap kali menjadi pilihan terakhir untuk dijadikan sayur ini sebenarnya mempunyai banyak khasiat. Tauge dikatakan mampu menyumbang kepada kesuburan lelaki dan wanita.  Pengambilan tauge oleh kaum lelaki mampu membuatkan sperma yang dihasilkan oleh golongan ini makin baik. Begitu juga wanita, ia cukup berkesan membantu kesuburan telur yang dihasilkan.

Bagaimanapun, khasiat tauge tidak sekadar penyumbang kesuburan, ia juga terbukti melalui kajian mengandungi bahan yang dapat melumpuhkan bibit kanser, usus besar, pankreas dan juga penyakit leukimia. Mengikut kajian yang dijalankan tauge sama ada dari jenis kacang hijau, alfalfa dan sebagainya mengandungi banyak unsur fitokimia ya berkhasiat. Salah satunya ialah kanavanin (canavanine), sejenis asid yang amino. Kanavanin, dikatakan mampu melumpuhkan bibit kanser leukimia, usus besar dan pankreas.

Selain itu, tauge juga mempunyai estrogen semulajadi berfungsi sama dengan estrogen sintesis. Estrogen dalam tauge dapat meningkatkan kepadatan dan susunan tulang, serta mencegah kerapuhan tulang (osteoporosis) Pengambilan tauge oleh wanita secara kerap dapat membantu mereka menghindar mereka dari kanser payudara, gangguan menjelang menstruasi,simptom pra-menopaus, dan gangguan akibat menopaus.

Sewaktu kacang-kacang dicambahkan untuk dijadikan tauge secara umum kadar saponinya meningkat sehingga 450 peratus. Mereka yang berisiko penyakit strok dan serangan jantung, gara-gara kadar lemak darah yang tinggi dianjurkan lebih banyak mengambil tauge dalam menu harian mereka. Saponi dalam tauge, menghalau “lemak jahat” LDL, tanpa mengganggu kandungan lemak baik HDL. Selain sarat DNA, tauge padat dengan antioksida kuat yang menghalang tubuh dari radikal bebas perosak sel DNA. Pelindungan ini menguatkan kesimpulan tauge merupakan sayuran yang membuat anda menjadi lebih muda.

Satu lagi khasiat tauge yang tidak kurang hebat adalah membantu membuang kotoran dalam usus besar kerana mengandungi banyak serat dan air. Inilah yang menjadi tunjang utama tauge dalam memerangi sel kanser. Apabila kotoran segera meniggalkan usus besar, tiada lagi zat-zat racun dalam kotoran yang yang dapat diserap tubuh. Ia akan mencegah pengumpulan bahan beracun yang dapat merangsang berseminya benih kanser.

Selepas membaca kebaikan sayur tauge janganlah ragu-ragu lagi untuk mengambilnya. Jadi apalagi, JOM kita ramai-ramai makan tauge hari-hari.