Singapore Noodles

If you're googling looking for this dish, you'll find many recipes circling on the air. They all look so delicious but sometimes I find the ingredients are a little bit too complicated. In my opinion cooking doesn't have to be so difficult, the simple the ingredients are, the most tasty and great result you'll achieve, otherwise the taste is just too overwhelming especially with herbs and spices. But yeah, who the hell I am, telling people what to do...:o))... (**please don't get offended, just ignore what I just said.. yeah I'm an annoying person).

Then I found a cooking book from library and saw this recipe, so I went to try making it. The result was really great, it tasted just like I wanted it i.e. not too spicy and mild taste from the spices. You can really taste the mixture of Chinese and Indian food in this dish.

Singapore Noodles
adapted from 'Het Complete Wok Kookboek"

Ingredients:
400 gr dry ricenoodles, soak in hot water until become soft, drained
250 Boneless chicken, cut in thin slices
Carrot, cut in thin slices
Chinese cabbage
Leek, cut in thin slices
2 garlics, crushed
2 cm ginger, grated
4 tablespoons oyster sauce
4 tablespoons soya sauce
1 1/2 tablespoons curry powder

Methods:
1. Heat the oil in the wok.
2. Fry the garlic and ginger until fragrant.
3. Add the chicken in the wok and stir fry until the chicken colored.
4. Add the carrot and leek in the wok, stir fry until the vegetables become softer.
5. Add the curry powder, oyster sauce and soya sauce, if too dry, add with a bit water. Stir fry all together.
6. Add the drained-ricenoodles in the wok, mix all thoroughly. Ready to serve.

Chocolate Cookies Filled With Marzipan

Still don't find any perfect season cookies? Try this one. Recipe taken from a book titled "Chocola" from Christine McFadden and Christine France. They are very easy to make, filled with marzipan which is loved by the children and the appearance looks really good for any occasions especially forthcoming christmas.


Ingredients:
200 gr soft unsalted butter
200 gr light brownsugar
1 egg
300 gr flour, sifted
4 tablespoons cacao powder, sifted
200 gr white marzipan

Topping:
White sugar glaze or
melting white chocolate

Methods:
1. Pre-heat the oven at 190°C.
2. Whisk the butter and sugar, add the egg in the mixture. Whisk all thoroughly.
3. Add the flour and cacao powder. Mix well using the wooden-spoon until the dough can be kneaded.
4. On a floured surface roll half of the dough until 5 mm thick by using rolling-pin.
5. Cut the cookies using cookies cutter, filled with small balls of marzipan then cover with another layer of flower-shapes dough.
6. Bake for about 12-15 minutes. Leave them to cool on the wire rack.
7. Decorate with melting white chocolate or white sugar glaze.

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I'm sending over this to Susan at Food Blogga for her Christmas Cookie event. Just click on the logo below that will take you to her round-up.

Indonesian Mixed Vegetables In Coconut Milk

Simple dish with a great result, this is what I'd like to say about this dish. It's a kind of soup but with coconut milk. You can always combine the vegetables according to the season. Delicious to be served with steamed rice and fried chicken or fried fish.

Ingredients:
Tempeh, cut in small cubes, fried
1 tablespoon sambal ulek
1 big red onions
2 garlics
2 salam leafs
3 cm laos / galanga
2 carrots, thick sliced
1 cup brussels sprouts, cut in two
1 cup green beans
1 cup red paprika
1 1/2 cups coconut milk
2 cups water
1 cube vegetable broth
salt and pepper


Methods:
1. Cut the vegetables in cubes.
2. Heat the oil in the deep pan. Fry the red onions and garlics until soft and fragrant.
3. Add the sambal ulek, stir thoroughly.
4. Add the carrots, salam leafs and laos in the pan. Stir together then pour the water in.
5. Let it boiled then add the green beans and vegetable broth.
6. Cook until the vegetables half-cooked, then add the brussels sprouts and paprika. Season with salt and pepper.
7. When the vegetables are cooked, add the coconut milk and tempeh in the soup, stirring well then let it boiled. Ready to be served.