Friday, April 30, 2010

Leftover Ozzo Lasagna

See, I have so much time in the house to think what I want to cook for lunch or dinner. That day, I made Ozzo with shitake mushrooms, beets top, some sage and green onions. I also made Coq Au Vin too. Pretty good and I cooked the whole packet, so that I can have leftover. So, why Lasagna? Reason is, it is another pasta and I have some old parmesan cheese in the freezer and shredded morz cheese in the fridge. Also we bought some bottles of pasta sauce the other day, perfect combination. So easy, less dishwashing. We have lots of time watching tv and relax.

To make this dish, just do it like you making lasagna. Simple and easy.

Michelle's Sweet and Sour Chicken

I got a notice from Gregg the other day about his co-worker, Michelle is coming over for lunch. Well, we have lots of stuffs in the fridge and our backyard, and luckily the chicken breast was thawed in the fridge overnight. I told Gregg that I am going to make Chinese food. Sweet and Sour Chicken because I saw the ketchup, have leftover lemon sauce from the scones and some old lemon on the counter. Since the lunch was just 3 of us, so I made a sauteed vegetables from our garden and steamed rice with fried capers. Honestly this is my first time making sweet and sour chicken in 10 years. I can say that my skills are getting better and better. Even Gregg and Michelle were so into it with the steamed jasmine rice with fried capers, eating just that leaving some vegetables behind. So comforty.... hmmmm.


2 chicken breast cut in chunk
2 Tablespoon cooking oil
1 cup  ketchup
2 Tablespoon lemon sauce (any kind of citrus sauce or juice you have in your fridge)
1 teaspoon fish sauce
1 teaspoon sesame oil
few slices lemon
a pinch or two salt and pepper to taste


1. Stir fried the chicken in a hot wok with some cooking oil, a pinch salt and pepper for few minutes until little brown. Medium to high heat prefer.
2. Then add in ketchup, lemon sauce, fish sauce and sesame oil together. Stir for 2 min under low medium heat until the sauce is thick and glossy.
3. Lastly, put in the lemon slice and stir for a min.
4. Serve with jasmine rice with fried capers (you can see the recipe from my last posting).

Tips:- Chicken always better over cooked than under cooked. The more oil, the more glossy.

Friday, April 23, 2010

Chicken Top Ramen soup

Quick easy meal, thats why every household must have instant noodle at home. For Malaysian Chinese, you can see them having noodle soup for breakfast every day, with some wontons, chickens, beef, pork and seafood. It is a very healthy meal, compare to having pancakes with lots of grandma syrup (lots of calories). Start eating healthy, my friend.


1 packet Instant noodle ( I used Top Ramen)
1 handful Bean Sprouts
1 handful chinese greens
1 chicken breast (seared with all purpose seasoning)

1. To sear the chicken, first you have to pat dry and seasoned it with all-purpose seasoning you can find in your pantry. Enough cooking oil, say about 2 Tablespoon on a non-stick pan, easier, at medium heat. The time, I would say, 5 min each side, to be safe. I always say, overcooked better than undercooked.
2. For cooking the noodle, just follow the instruction on the packet. However, I add some ground black pepper. Love it.

"Anda Boleh"

Saturday, April 3, 2010

Halibut light and easy

Halibut is a very tasty white fish. I love it when it is seared and steamed provided it is fresh. This time, I am cooking it in the oven at 450 F so that I no need to clean the stove top from searing the fish. It is a very interesting combination of marinade, and with capers.

Recipe soon.