Wednesday, April 8, 2009

McD Fillet-O-Fish

How about McD Fillet-O-Fish this time?
My version of Fillet-O-Fish contained
West Pacific Fish Fillet, Kraft cheese slice and the fillet-o-fish sauce in a warm bun.
The bun was from tesco and it had some sesame on top, just like the McD bun.
I spread some butter on both side of the bun and baked in the oven for few minutes.
As for the fillet-o-fish sauce, I mixed mayoniese sauce, mustard sauce, minced dill relish together, and added some salt and pepper to taste.
It was a success. I am sure kids will love it.

S&W dill

Tuesday, April 7, 2009

Spicy Fried Bihun with Petai and Prawn

With an adopted recipe, I managed to clear all my petai. I chose this recipe as it did not require any special ingredients or seasonings and still tasted good.

Thursday, April 2, 2009

Dried Oyster and Dried Scallop Pork Porridge

It was my dad who taught me to use roast pork bone for porridge and soup.
Normally after Qing Ming, Pai Ti Kong or other chinese festival, I will have roast pork bone for this dish.
You can also buy roast pork bone from roast pork stall.

1. Wash and soak dry scallop and dry oyster for 2 hours.
2. Shred the scallop and cut the oyster into small pieces.
3. Boil roast pork bone in water for 15 minutes.
4. Wash the rice and add into the soup.
5. Cook over medium heat for 15 minutes.
6. Add in scallop and oyster.
7. Cook over low heat for another 45 minutes. Stir occasinally.
8. Ready to be serve.

No seasoning is required as the roast pork will add enough taste to the porridge. The roast pork will become less oily and less salty in this dish.

Wednesday, April 1, 2009

Petai and Prawn in Sambal Sauce

I know I did not do a good job in capturing this dish.
Last night dinner was at 8.30pm. Pretty late and rushed.
I bought some buah petai from night market as in first picture. So it was FRESH!
Cooked with some prawn in Sambal Sauce and it went well with rice.
Next time I could cook this dish only and save my time. ;)

pic from internet

Petai and Prawn in Sambal Sauce