Wednesday, February 24, 2010

Kaya on Toast, your Everyday Breakfast

My signature product, Kaya, is the Homemade Coconut Jam for everybody for your daily breakfast and afternoon tea. Kaya is very popular in South East Asia countries. Kaya also means Rich and it  is a coconut base jam, using slow cooking method with lots of love in order to make it so smooth like silk when spread onto your favourite bread or rolls or crackers you prefered. I have my Kaya on my Toast and a cup of Malaysian White Coffee mostly everyday for my breakfast. I feel like HOME for sure. Kaya is available by order online,, or just make a comment on this blog with your email address and contacts info. 6 oz bottle at $7.00.

Leftover Mussels Clams Pasta

I got the leftover Mussels Clams Pasta from work last nite. The Chef, Chef Neda, made this wonderful deliciouso pasta for the family. She has the magic touch on it, but little salty. Well, you know, sometimes we as a chef add too much of the salt, and different people different taste buds. Today for lunch, I made it over by adding some leftover curry sauce I had from a Malaysian restaurant, heat it up either in the microwave or in the oven at 350 F. Of cos, you have to cover it when you put into the oven or else, it will dry the pasta. For the side, I roasted Cauliflower with olive oil, salt and some curry powder until little brown and soft (say 45 min at 350 F). It was so good! Enjoy the day with this wonderful simple easy savings meal.

Thursday, February 18, 2010

Red Green Peppers Quesadilla

Honestly, I dont like burritos. But I love using the tortilla to make into something else, Chef Chong's style. I remember I worked at a Mexican restaurant for a month and learnt as much as I could there. One of them is making a Quesadilla, and it became one of my favourites. It is easy to make, using just few ingredients. Of cos, main ingredient is the cheese...... I love morzarella cheese alot. Light and fluffy. So I made red and green peppers quesadilla here.

Your own tomato soup

This is from a can of Tomato soup you can easily find in the supermarket. Heat the soup in a pot, add some parmesan cheese (flaky), some water because  it is too sweet and condensed, and sprinkle some chopped scallion from my backyard, and  lastly some ground black pepper. Love having it in a cold foggy day.

Warm Chicken Sandwich

I have an old English muffin like Ciabata bread in my freezer for months. I was thinking of making a warm sandwich which I always like. I know I have a small piece of chicken breast being thawed overnight in the fridge, some sliced red onion, a whole avocado, shredded morzarella cheese, a bar of aged chedar cheese, backyard fresh parsley and red leaf lettuce. Sounds good right? It was the most fun cooking I have done, esembling, stacking and pressing down the sandwich.


1. Preheat the oven at 375 F. Drizzle extra virgin olive oil on the bread each side, sprinkle with salt and black pepper and bake it for 2-3 min.
2. Place the cheddar cheese first on the bread. Then the sliced avocado and 1st portion of chopped parsley. Then to cover it with shredded morzarella cheese. Squeeze some ketchup on top of the cheese on one side of the bread. Put back in the oven and bake for another 3 min until the cheese melted.
3. Chicken breast have to be seared with seasoning salt or garlic salt and olive oil on a pan on a medium high heat until each side little brown, say 3 min each side. At the same time, stir fried the sliced red onion and 2nd portion of chopped parsley in the same pan with the chicken until little brown.
4. Once done the chicken and onion, lay them on a plate to serve or starting to put all together to make a sandwich.

"Selamat Mencuba"

Thursday, February 11, 2010

Light Tofu Sandwich

Honestly, I seldom make sandwiches cos I dont like cold sandwich. Therefore, I am making warm hot sandwich with warm tofu and cheese. I have a one foot long white roll in the freezer for more than a month. That triggers me to make a warm sandwich, quick and easy for lunch. Oh, Gregg loves it.... yummy. Good to eat with a hot warm tomato soup.


Shredded Morzarella Cheese - your choice
Romaine Lettuce - handful
Shallot - slice one whole shallot
Firm Tofu - few slices
BBQ sauce & Ketchup
Garlic salt & Black Pepper


1. Preheat the oven at 375.
2. Brush olive oil on the both side of the roll (split open) and sprinkle very little garlic salt and ground black pepper on top. Prebake for 2 min. Then take out.
3. Lay some morzarella cheese on the prebake roll, add *sauteed tofu and shallots, add chopped lettuce and cover again with more morzarella cheese on top. Squeeze some ketchup and bbq sauce on top.
4. Bake until the cheese melted, say about 3-5 min. Serve hot.

* To sautee tofu and shallots, just add little oil on a pan and sprinkle some black pepper. Stir for 2-3 min on medium heat.

Monday, February 1, 2010

Peas Fried Rice

I have leftover steamed jasmine rice in the fridge, also some close to wilted green onions. Therefore, I have to make some fried rice which is good with some salad, for light and quick lunch. In Bahasa Malaysia is "Bendil Goreng Nasi". It is so simple and quick, heat the non-stick pan or pot on medium to high, put 2-3 tablespoon of cooking oil, fried 2 whole eggs. Remember to stir the eggs until small pieces. Add a teaspoon of chopped ginger to compliment the eggs. After about 30 seconds of stirring, add a teaspoon of fish sauce and stir a little. Next, pour in 2 cups of leftover jasmine rice and 2 teaspoon of white pepper salt (you can get it at the Asian market). Stir and stir until the lumps from the cold rice break free (say about 2 minutes). Add in the chopped green onions (2 Tablespoon) and 2 handful of Sugar peas into the hot fried rice, add another 1 Tablespoon of Fish sauce to taste. Serve for 2.

"Selamat Mencuba"

Red White and Green Salad

I bought a hicama from Chinatown the other day and want to make it into salad. So I learnt from Chef Neda about dicing them and put on a dish to make it look pretty. I love playing with colors as well, so I used Sugar Peas, Mint Leaves and Red Bell Peppers as the main ingredients. Dressing is very simple, just fish sauce, garlic salt and some apple cider vinegar (or lemon juice).


Hicama - 1 to 1.5 cup
Red Bell Pepper - 1/2 cup
Sugar Peas - 1/3
Fresh Mint leaves - 2 Tablespoon
Minced Shallot - 1 whole


1 Tablespoon  Fish sauce
2 Tablespoon Apple Cider Vinegar or Lemon juice
1 Teaspoon Garlic Salt
1 to 2 Tablespoon Olive Oil

Tips: Remember that you can change the amount of the ingredients to suit you taste.

"Selamat Mencuba"