Macaroni "Tulang"

Creative at its best. Today Mr E asked for macaroni soup again. Nah I'm not cooking again. Ok I will lah so I decided to try something new to me ... I google for Tulang gravy from Qasehdkitchen made a few changes and add macaroni.

Below is the recipe that I made changes original recipe you can check out her page. Click here for the recipe.

Ingredients

Meat cubes (I used beef)

2 diced onions
3 small carrots roughly chopped

Potatoes

blended ingredients
5 cloves of garlic
2 inch young ginger
50g dried chili
30g chili padi
30g red chili
3 spoons of white pepper, 3 spoons of black pepper, cumin and coriander powder

Methods 

Boil meat, onion, potatoes and carrot till tender

Take out the onion and carrot and blend it
Heat oil and fry the blended ingredients.

Add the broth from the meat. Season it with salt.

Add in the meat and cook it for 10mins.

Mee Soto

Our house was officially opened last friday.  Yup it was almost a week, still have not gain my energy back.
Invited a few close ones ... Thank you all for coming.

Hubby and Wife: Fad & Yana

Family: Fuzz, Liz & Lil Qisha

Family: Rizal, Diana and there 3 lil boys

Source: Joscorpian
Mee Soto

Ingredients:

1 (1.75kg) chicken
6 cups water
salt to taste
600g fresh laksa noodles
300g bean sprouts, tails removed

Grind into a fine paste:
1½ tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 stalk lemon grass, sliced
1 thick slice lengkuas
4 candlenuts (I don't have this)
8-10 shallots
1 tsp white peppercorns

For garnishing:
10 shallots, cut into fine slices and fry till golden brown
spring onions and celery, finely chopped
potato cutlets, fried
shredded chicken

Chilli Padi Sauce:
¼ cup birds-eye chilli, wash and remove stalks; grind fine and pour some dark soya sauce over it.

ilah: 4 red chili, a handful of chili padi, 5 cloves of garlic, kichap manis, 5 lime juice.  Blend everything and taste =)

Method:

• Put whole chicken, ground paste, water and salt in a large pot. Bring to the boil. When boiling, remove chicken and keep stock aside to use as soup for the Mee Soto.
• Put the chicken on a tray and roast for about 20-30 minutes at 190°C (375°F) until light brown. Shred chicken when cool.
• Bring a large pan of water to the boil. When water is actively boiling, put in noodles and bring back to the boil. Continue boiling till noodles are cooked, then remove noodles.
• In the same water, scald the bean sprouts.
• To serve: Put the noodles in a dish, sprinkle bean sprouts and shredded chicken over it then add soup and garnishing. Serve with Chilli Padi Sauce.

Source: HighOverHappy

Begedil

Ingredients:

2 medium-sized russet potatoes
¼ cup cooked minced beef (seasoned with a little cumin or just salt and pepper)
¼ cup crispy fried shallots
¼ cup spring onion, sliced thinly
2 eggs
¼ teaspoon salt
½ teaspoon ground white pepper
oil for frying

Peel and boil the potatoes. Mash the potato and add the beef, shallots and spring onion. Season with the salt and pepper. Mix well and shape into balls about 2 inches wide. Roll the balls well between your palms to ensure that the patties are compact and will remain intact when frying. Press the balls so they flatten a little on two sides. At this stage, you can freeze them. Do not defrost when you are ready to eat them - fry direct from the freezer.

Beat the eggs in a bowl. Heat oil to medium heat. Dip each patty in egg before frying them. After about 3-4 minutes, turn them over and fry until golden brown.

Makes 18-20.

Mee Hong Kong

Source: Dillaila

My method of cooking is slightly diff from Dillaila. If you want to try her method, you can click on the link given.

Ingredients:

Kway Teow

4eggs (I did not put)

Pepper

Salt

4 cloves garlic (minced)

5-6 chilli padi

3tbsp corn flour (I put 1 tbsp)

Veggies (optional)

Seafood/Chicken (prawns & sotong)

2-3tbsp Oyster sauce

3 cups water or just enough

Oil for frying

Methods: (My method)

Sautee garlic till light brown

Add in seafood or/and chicken meat (add a little bit of water)

Once half cook add corn flour (mix corn flour with a bit of water)

Add in veggie, chili padi, oyster sauce and pepper

Once the gravy thickens add salt

Stay Home Sunday

Ahhh... its nice to wake up late on Sun ... NOT! ... I woke up early and unable to fall asleep after that.  Since I'm wide awake, we (me + hubby) went breakfast with mil.  Not much choice lah so we settled for pratas ... after that went NTUC, do our marketing cos we had guest later sun afternoon. 


Before I went marketing, I've googled a few recipes. Yup ... google ...I cannot cook well so every time i want to cook something I have never try before, I google it heeh ... yes! Just google it and you can find everything and anything.  I found Rozzan by googling hee hee .... Though it is a simple recipe, this is my first time trying this recipe.  Mum call it Bihun goreng and a friend of mine, Yana call it Mee Birthday.  I find it funny hee hee and its quite true cos I realised that they serve Bihun Goreng (Fried Bihun) aka Mee Birthday at Birthday parties. So I decided to call it Mee Birthday too.  

 Fried Bihun aka Mee Birthday

Ingredients:

1 packet of Bihun (Soak in hot water and drained excess water)

7-8 clove garlic (blend)

6 shallots (blend)

300 gm prawns (clean and deveined)

300 gm squid (clean and cut)

3-4 pcs fish cake (sliced)

1 tsp sesame oil

1 tbsp oyster sauce

2 tsp pepper

salt

oil

fried shallots -garnish

omelette - garnish

Methods:

Heat up oil.  Fry the blended ingredients. Constant stirring it turns yellow.

Add in sotong, fishcake, mix and stir 1-2 mins and add prawns.

Season it with oyster sauce, sesame oil, salt and mix well.

Add pepper and bihun.  Mix well.

Sprinkle fried onions and strips of omelette to serve

  

I deep fry some sausages to go with the mee.  Hope my guests like it.

What happen if you have left over of Sabsuka?

I don't often cook and I realised that I miscalculate stuff ... so hmmm ... instead of using 1/2 of 300g of mince meat ... I used everything ... therefore ... the left overs heeh ... anyway since I dowan to give 'Kak Pah' (is tong sampah : rubbish bin), I tweak it abit. Heat the sabsuka add in more tomato sauce. Boiled about 2 cups of pasta of you choice. Pour over the sabsuka (revised) gravy on the pasta top it of with grated parmesan cheese ... ta-da ... new dish. heehe

The Mood is here ... Finally

Wednesday. Mid-week. Urrrgghhh ... Mid-week syndrome.  Some how I smell the weekend. I have mix feelings about it. Yey!!! Because I have full pack weekends that starts on Friday ... Iftar with NA & fiancee, Saturday is Baybeats so will be meeting the Ex-Starbuckian (not mine hahahah ... they are E's ... cos I was never a barista =D) and Sunday is a stay home with ibu day and our "Curry Feast" the menu will be Roti Kirai Insya-Allah... not to yey: Ramadhan is coming to an end ... lots of things to do so little time.

So that means we left out 10days before we leave Ramadhan to see syawal.  So to all thought we will be busy preparing goodies for raya, redecorating our houses do not forget your prayers and doas ... that last 10 days lah we want to really utilized that every mins and sec to prayers and doas ... May Allah bless us and keep us safe and hopefully what we doas be granted Insya-Allah ... The last 10 nites any one of it can be the Lailatul Qadr nite. Hope we all have a fruitful Ramadhan. Insya-Allah ... Amin.

So ... for iftar, I have left over soup from Soto Madura so I just boiled some pasta to go with it.

 I've oleidie plan that I will do a lil bit of baking after tarawih ... decided on AFC lar ... looking at the recipe I should be somewhat expert oleidie lah rite?! WRONG!!! ... I over beat the wet mixture so its alot sticky than usual ar ... and this batch is much flatter ... I'm contemplating whether I should add a lil bit more flour ... I decided not to cos worried I will ruin the batter .... So I let it as it is.

Almost Famous

Ingredients
250g salted butter,softened (i used SCS)
200g light brown sugar
1/4 tsp salt 
1/2 tsp coffee oil
1 egg
1 tsp vanilla extract
1/4 cup oats,processed to bits in a chopper (i omit this)
1/4 cup ground almonds
1/2 cup of your favourite nuts,chopped finely (optional)(i put in chopped walnut)
1 pack of Nestle Tollhouse semi-sweet chocolate chips OR chocolate chunks 
300g self-raising flour 

Method
This is the most important step,at least 2 hours before,or the night before,beat the egg with the vanilla and the coffee oil to infuse or you can do this the night before,refrigerate it then bring it to room temperature before baking.

Preheat oven to 160C.

To the softened butter,beat in the sugar and the salt to combine. Beat in the egg and stir in the processed oats,ground almonds,optional chopped nuts and the chocolate chunks. Sift the flour and fold it in,this dough will not be too stiff but not too wet either.

For small cookies,place half-tsp of the dough,spaced slightly apart on the cookie sheet and bake for 9 to 10 minutes.

For large cookies, place rounded tbsp of the dough spaced apart on the cookie sheet and bake for 20 to 22 minutes.
Cool completely and let it sit overnight in an airtight container,this is for the flavour and fragrance to develop further

Source: Kak Rima @ www.bisousatoi.com

Madura Oh Madura ...

I have 1 pkt of yellow noodle and I really do not want to go NTUC.  Since I have a whole chicken in the fridge I ask E to take it out and thaw it saw when I got back from work and can start cooking.  and member forget to take it out from the fridge da ... so I still have to go NTUC to get Fresh chicken.  Note to self do not forget to thaw frozen chicken in future cos fresh chicken comes with the head and feet!!!! O_O.

recipes that came to mind mee kuah (erm similar to mee bandung .... scrap) mee rebus (need sweet potatoes ... i dun think have time to cook .. so scrap) ... hee hee so choice of the day Soto Ayam Madura ... ta-da..

Recipe: (Serves 5-6)

4-5 lb whole chicken

4 cloves garlic

1 onion medium sized rough chop

2 kemiri nuts or candle nuts (macadamia nut can be used as a substitute) (optional)

1 large stock lemon grass

2 inches ginger cut or broken into 2 or 3 chunks

4 fresh kaffir lime leaves (kinda optional)

1 tbsp turmeric powder

1 beef bouillon cube

2 tbsp canola oil

salt to taste

Remove skin and halve the chicken. Chop skin in to quarter sized pieces and dry with paper towel and salt liberally. Using a food processor puree kemiri, onion, and garlic. Heat a dutch oven or soup pot to high and add canola oil and chicken skin. Render the skin for 2 - 3 minutes and remove. (If you want chicken cracklings as a condiment reserve the rendered skin, deep fry at high heat 375 degrees F until crispy brown).

Add puree and stir, scraping up all the chicken bits stuck to the bottom of the pan. Cook until the puree begins to stick to the bottom of the pan. Then add turmeric, ginger, kaffir lime leaves, lemon grass, and bouillon cube and cook for about a minute. Salt chicken liberally and add to the pot. Then add water until chicken in completely immersed. Turn heat down to a simmer once the water has come to a boil. Simmer until the chicken easily pulls away from the bone, about 1 hour .

Remove chicken from the soup. When chicken is cooled pull all the meat from the bones. (At this point the soup is done. It is your choice to serve the chicken separately as a condiment or add it back to the chicken. Mom always adds it back to the soup. I think it's better because the meat stays nice and moist.)

Add chicken back into the pot and add salt to taste.

Now Soto Ayam isn't Soto Ayam without the condiments. The condiments in a way make or break the soup. They add texture, flavor, and heat. Beside rice and sambal, every family in Indonesia has their own favorite combo of condiments. Below is a list of our family favorites.

Source: PetitChef

Last Min

Thought of not cooking yesterday cos we need to do some errands but there's some changes so 5pm hubby ask me to cook... So I cook something simple lar since he let me know at the last min ... I get whipped out from the kitchen Mee Goreng Mamak (I still have 1 packet of yellow noodles which I will cook for today's buka)

Ingredients (I use whatever in my fridge ... if you have more stuff go ahead and be creative)

1 pkt of yellow noodles
handful og squid
black pepper hotdogs
dried chili (blended)
1 tsp curry powder
sweet soya sauce
oil 
1 large onion (sliced)
eggs
Method 

• Heat oil. Add onion, blended chili and curry powder. Cook for abt 5 to 10mins
• Add in the squid and hotdog.  Mix well 
• Add soya sauce mix well den add the noodles 
• Move the noodles to the side of the wok and crack 2 eggs (scramble it)
• Once the eggs are cook mix well with the noodle 
• Sprinkle some fried onion before serving

This is call masak campak2 hee hee I use whatever ingredient i have in the kitchen cos its too hot to go NTUC (alasan tempang)

We have bubur masjid from Sultan mosque and the rest my MIL brought back from work.  So we decided to empty the fridge and clear all the food cos we dowan it go bad.

Feasting Friday

12 Ramadhan 1432

Today we had guests over yey!!! ... but some unable to come ... its ok there's always a next time =).  Since my guests had bad experience with mee badung from one of the local stall, i decided to gave it a try.  Alhamdulillah it turns out ok.

Source: Hanieliza

Bahan-Bahan:

500 gm mee kuning (dicelur) 2 pkt of yellow mee
300 gm ayam (dipotong kecil)
2 s/b cili mesin
3 ulas bawang putih (ditumbuk)
5 ulas bawang merah (ditumbuk)
2 mangkuk stok ayam (atau 1 kiub ayam + 2 mangkuk air) I used beef stock instead
5 sudu besar sos tomato
3 sudu besar sos cili
1 sudu besar sos tiram
2 biji limau kasturi/nipis (belah 2)
2 biji telur (rebus dan belah 2)
Sedikit sawi, cili merah, daun sup & daun bawang (dihiris)
1 biji tomato (belah
bawang goreng
cili merah/hijau (mayang)
Garam & minyak masak

Cara:


1. Panaskan minyak masak dalam periuk. Tumiskan bawang putih,
bawang merah & cili kisar hingga garing.
2. Masukkan stok ayam & ayam dan biarkan mendidih.
3. Kemudian masukkan sos tomato, sos cili, sos tiram & garam.
Biarkan merenih perlahan-lahan.
4. Masukkan udang, sawi, & masak selama 2 minit.
5. Bila dah masak boleh ditutp api dan hidangkan.

* I did not put any sawi hee hee cos all of us don't quite like veggie :p

My 1st successful cuppies. Yey!!! ... What to do with left over Reese's???!!! Bake cupcakes!!! Why not right?

Source: SomethingShiny

Dark Chocolate Cupcakes 
(with Reese’s PB Cup Center)

Adapted from Cook’s Illustrated


Makes approx 12 (I got 15 out of it with plenty of batter left on the sides of the bowl for me to enjoy. What?) Ilah: I got 16 cuppies maybe my cups are slightly smaller.


Ingredients


114g 8 Tbsp unsalted butter
60g (hershey semi-sweet) 2 oz bittersweet chocolate, roughly chopped (I used Ghiradelli)
60g (hershey cocoa powder) 1/2 cup (1.5 oz) Dutch processed cocoa (or regular if that’s what you’ve got handy)
85g (All-purpose IS plain flour) 3/4 cup (3.75 oz) All-purpose flour
1/2 tsp baking soda
3/4 tsp baking powder
2 eggs
170g 3/4 cup (5.25 oz) granulated sugar
1/2 tsp salt
118ml 1/2 cup (4 oz) sour cream (you could use reduced fat, but really…why bother)
12-15 mini Reese’s Peanut Butter Cups

Directions


Preheat oven to 350°F (177°C). Line tin with cupcake liners.

Combine butter, chopped chocolate and cocoa in a small bowl. Microwave 30 seconds then stir. Microwave at 15 second intervals until smooth. (It only took me the first 30 seconds plus 15 more before it was smooth and glossy.) Don’t overheat! Alternately, you can get fancy and use a double boiler, or a glass bowl over a pot of simmering water. I use the dbl boiler method.

Cool until barely warm.

In small bowl, combine flour, soda and powder.

In a medium-ish bowl, beat the eggs then whisk in the sugar and salt. Add the cooled chocolate mix, beating until smooth and well combined. Sift 1/3 of the flour mixture into the chocolate mixture. Whisk until fully combined. Add sour cream, mixing well, then add remaining flour mixture, whisking till flour is fully incorporated and batter is thick.

Scoop batter into lined tins using you preferred method—spoon, ice cream scoop, measuring cup. Place a mini Reese’s cup in the center of each cake. Press into the batter until nearly level with the top.

Bake 15-20 minutes (original recipe said 18-20 but mine were most definitely done at 15 minutes). Check doneness with toothpick. If it comes out clean, you’re good. Mine was 20mins.

Cool for 5-10 minutes in the pan, then move to a wire rack to cool thoroughly before frosting.


Fluffy Peanut Butter Frosting


Adapted from browneyedbaker.com


Easily covers 18 cupcakes, and that’s if you have a heavy hand.



Ingredients


200g or 3 big spoonful 1 cup creamy peanut butter
75g 5 Tbsp unsalted butter
220g 2 cups powdered sugar
1 small pkt 1/2 - 2/3 cup whipping cream (heavy cream) adjust as necessary - add more if it looks like it needs it. Go wild.

Directions


Beat peanut butter, butter and powdered sugar until thoroughly combined. Add cream and beat until light and fluffy. Give it a few minutes to get nice and pale and lovely. Lick the beaters. No, really. Do it. It’ll make you feel like a kid again. (I did not do this eh ... fasting tao )

Spread onto cooled cupcakes or pipe with your preferred decorating tip.



(I did not manage to do this part)
Homemade Magic Shell


Adapted from Confessions of a Cookbook Queen


Ingredients
3 regular size Hershey bars, broken into smaller bits
1/2 cup coconut oil

Directions


Combine chocolate and oil in small, deep bowl. Microwave for 30 seconds. The oil will have melted, but the chocolate will still be partially solid. Microwave at 15 second intervals until the mixture is smooth. It won’t take long.

Pour over ice cream or dip frosted cupcakes that have been in the freezer at least 15 minutes. Take cupcakes out just a few at a time. If you’re double dipping, place cupcakes back in the freezer for a few minutes before re-dipping.

Enjoy! Sure, it’s not exactly health food, but it’s got to be at least a little better for you than the processed stuff in a squeeze bottle.

Just for the record, I had plenty of this left over after double dipping 12 cupcakes–a good 1/2 cup or more left. It’ll keep in the pantry for a while, but if you put it in the fridge, it’ll turn solid and you’ll need to nuke it before using.


Happy Baking Ladies!!!

Mee Hailam

Today's dinner almost did not make it to the table.  Caught in the rain on my way home. But with my determination, I decide to push trough and get ingredients from NTUC.

2nd recipe out of 365 ... Mee Hailam

recipe can be found here, or you can always get the recipe book from Popular, JB.

my Precious off in lieu

I woke up feeling so excited ... cos I have lots of plan today. Its been a while since I really cook ... so today I google for some recipes. Set ... went to market and back. So I decided to try Chicken Fried Steak, Pasta Salad and Baked Mashed Potatoes. Here go nothing ... hee hee ...

Chicken Fried Steak Cuban Style

• 
  
• Ingredients
• 4 (4 ounce) cube steaks
• 2 eggs
• 3 cups dry bread crumbs
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• salt and pepper to taste
• 1 lemon, sliced
• 2 cups vegetable oil for frying

Directions

1. In a shallow dish, combine the breadcrumbs with the oregano, cumin, and salt and pepper. Beat eggs in another shallow dish. Dip each steak in beaten eggs, and then in the breadcrumb mixture. Make sure to cover each steak well with the breadcrumb mixture.
2. In a large, deep skillet, heat 1inch oil over medium high heat.
3. Place the steaks in the oil when it's hot (so that the breading will not stick to the pan). Cook steaks, turning once, until brown for well done and golden brown for medium. Serve with lemon slices.

Baked Mashed Potatoes (I tried to replicate popeye's mashed potatoes)

Ingredients

Potatoes (clean, peel, boiled with chicken stock)

garlic (roast with olive oil)

minced chicken (pan fry)

Salt and Pepper

Butter

Directions

1. Boil potatoes in chicken stock and mashed.  add butter
2. roasted garlic mix with the mashed potatoes
3. season with salt and pepper
4. add minced chicken
5. mix well
6. put in casserole and bake for 10 to 15mins

Pasta Salad

Ingredients

Pasta (boil)

Chicken Breast (boil)

Mayo

Lemon

Parsley

Crab stick

butter

olive oil

Direction

1. Everything put in a bowl and mix.
2. Put in the refrigerator.
3. Serve cold

Mee Kuah

This week went by pretty fast.  Spent very lil time at work =D hee hee ... shhhhh ...

Tue: had cross div team building @ hortpark.  A wet beginning hee hee and awesome ending.  Went Vivo, had dinner @ Barcelos and a cuppa hot chocolate @ starbucks before heading back home.

Wed: on leave.  Spent quality time with my girls. Lunch @ Hans River, Karaoke Session @ Cash Box in Bedok and supper @ Mcdonalds.

 Wati playing chef ... hahaha

Had fun singing ... croaking ... and lots of laughter!!! ... 

 Time passed so so fast when you are having fun ...

Kyn loves Cheesecake but she prefers Starbucks Cheesecake.... erm and I agree.

Thur: I'm not a big fan of yellow noodles so for this recipe i replaced it with spaghetti instead.  I took this recipe from Mamafami.  erm the ONE said that the gravy abit water ... noted.  Thicken it the next time round or add lesser water.

Ingredients:
Fresh noodles (I used a pkt of spaghetti)
chicken fillet and beef ~ sliced thinly (I used squids and prawns)
prawns
1/2 tablespoon chillie paste
5 tablespoons chillie sauce
4 tablespoons sweet soya sauce
1 tablespoon tomato puree (I used tomato sauce) 
2 tablespoons oyster sauce
1 tomato ~ diced
2 shallots ~ sliced
3 garlic
baby corns
carrots
4 cups water
1 teaspoon vinegar (I omit this) 
1 egg
sugar, salt, zeal and pepper
To garnish : sliced fresh chillies, crispy fried onions, spring onions
Method :

1. Heat the oil and saute onion and garlic till fragrant.
2. Add in the chillie paste, stir for a few minutes then add in chillie sauce, sweet soya sauce, tomato puree and oyster sauce.
3. Add in chicken fillets, beef and prawns. Stir then add water, baby corns and carrots. Leave to simmer till vegetables are soft. Add in the seasonings.
4. If the gravy is too thin, you can add a bit of cornflour mix with a bit of water.
5. Crack an egg into the gravy and let it cook. Do not stir till the egg hardens.
6. Blanch the noodles and place them in a bowl. Pour the gravy on top and garnish. 

Fried Spaghetti Tom YUM

My cousin smsed me in the morning informing me that she will reached at noon.  I was like YIKESSS i forget to thaw the meat for my bistik!!!! how ... how... I woke the ONE up, we went Rivervale Plaza to get some of the out of stock ingredients ... hee hee and had break fast at Mcdonalds... Yummeeeh ...

The ONE suggested tom yum .... AGAIN ... oklah tom yum pun tom yum lar ... so here is the recipe.

=( im having problem with my picasa... weak sey

Spaghetti with White Sauce and Iced Jelly

I've decided to cook 2 dishes cos I worry that my guest cant take the heat ... so white sauce for non spicy guest =D ....

Fareha asked how I cooked the white sauce ... here goes the recipe

white sauce (comes in bottle or can)

1 onion (diced)

4 garlic (minced)

EVOO

1 tbsp butter (optional)

1 chicken cube

black pepper

oregano

mixed herbs

optional:

sliced mushroom

chicken breast (cubes)

hot dog (sliced)

crab meat (sliced)

Directions:

Heat up EVOO (Extra Virgin Olive Oil) and butter.

Saute Onion and Garlic till soft

Add Chicken cube

Add Black Pepper, Oregano and Mixed Herbs

Add the optional item stir well

Add the White Sauce, boil it for 5 to 8 mins ... Done

I bought the instant jelly in pkt ... add water and boil till thinkens put in a mould let it set and put in refrigerator.  Mix with can fruits ... ta-da ...

Mee Siam Goreng

Sat's Menu 

Mee Siam Goreng 

Spaghetti with White Sauce

Ice Jelly with Lychee 

Guests

Yana and Faz

Liz and Fuzz

Nurul and Shah

Esa's kids: Aleep, Ain, Shaf, Fareha, Hidhir & Dean

Recipe please click here. 

Bihun Goreng Tom YUM

Had a great weekend.  The ONE invited colleagues and fwenz over.  So I decided to cook something simple.  To note no beef and non spicy... erm dats very hard hahahah ... anyway I just settle for something fast and simple lar.

My first guest was my uncle and family.  We watched the Grinch ... so takde link hahahha ... nothing nice on tv ar ... anyway I'm abit tired lar to story so we just go to the recipe eh ...

Ingredients:

1 pkt bihun

1 onion (diced)

5 cloves garlic (minced)

1/2 thumb ginger (minced)

1 scoop blended chili

kafir lime leaf

lemon grass (bashed)

2 tom yum cubes

2 tbsp tom yum paste

coriander

salt

black pepper

optional*

fishcake

crab stick

hot dog

Directions:

Put bihun in a pot, pour hot water and let it soaked for 15mins, once its soften strain the water and put aside

Heat wok with oil enough to saute

Add garlic and ginger, saute it for a few mins

Add diced onion cook till its soften 

Add kafir lime leaf and lemon grass 

Add in the blended chili cook till its changes a darker colour (hee hee not burn ok)

Add in the tom yum cube, tom yum paste, coriander

Season it with salt and black pepper

Add the optional ingredient

Add in the bihun, mix well.