This is my stir-fry two different types of noodles. It happen because I have a little of this noodle and a little of that noodle left, not enough to make a full meal and hence have to marry these two together.
Ingredients:Flat egg noodle (1/3 of packet)
Wontan type egg noodle (1/3 of packet)
Napa cabbage (about 4-5, sliced)
Carrot (1 small, sliced)
Red bell pepper (half, sliced)
Fried fish balls (8, sliced)
Garlic (2 cloves, chopped)
Green onion (2 bunches, chopped)
Crispy fried shallots (1/4 cup)
Sauce:
Oyster sauce (about 3 Tbsp.)
Dark soy sauce (about 1 Tbsp.)
Sesame oil (about 1 tsp.)
Freshly crushed white peppers
Method:
1. Boil a pot of water. When boiling, add in the dried egg noodles and briefly cook it. Drain and set aside.
2. In a wok, heat oil, add garlic, fried fish balls, napa cabbage, carrot and red bell pepper. Stir-fry well and season with a little oyster sauce. Pour into the bowl of waiting noodles.
3. Add sauce in the noodles and stir well to mix. Do a taste test, adjust the taste accordingly. Lastly garnish the top with green onion and crispy fried shallots.I would love to share this dish with Presto Pasta Night . Presto Pasta Night was created by Ruth from Once Upon a Feast. This week host is Noob Cook. Please hop over on Friday to see the round up.
Added sprinkles for the kids. 
Can you feel the power of butter cake? We can have chocolate cake, green tea cake, pandan cake, lemon cake, orange cake, etc but deep inside us, we do crave for the simple butter cake. There is an attraction there and I find myself couldn't resist the simple looking plain old butter cake. Often time, I found it calling my name at the bakery section at the supermarket, oh the temptation to resist picking it up. So, instead of buying I would make it at home. Since Valentine's Day is around the corner and I have some heart shape foil holders, so why not? So, I made this heart shape butter cake to wish you all a Happy Valentine's Day!
Oh I over filled the cups and thus the spilling over when baking. :P
Ingredients:
1 cup / 2 sticks of soften butter
1 cup sugar (use 3/4 cup if you prefer it less sweet)
3 large eggs
1 tsp. vanilla extract
1/4 cup milk
1 1/3 cup self-raising flour
Method:1. In a large mixing bowl, beat butter and sugar with electric beaters until soft and fluffy. Add in eggs, one at a time. Beat until combined. Preheat oven to 350'F.
2. Add in vanilla extract and milk, beat until just mix. Lastly, add in flour and beat until blended. Spoon batter into cupcake pan that lined with cupcake paper.
3. Bake in preheated 350'F oven for 25-30 minutes or until tooth pick inserted in middle comes out clean. Cool on wire rack completely before storing into an air-tight container.
Brief introduction (from the back of this packet):Tea Mushroom is one of the series products of the People Fortune Company. It is picked in the Daba Mountain which lies in Sichuan Province. The Tea Mushroom is a parasite of the oriental white oaks. In the wild nature, thanks to the special climate there, it is bathed in the sunshine and the moonlight, moistened by rain and dew. It is a kind of mushroom which has a long stem and tender pulp with a crisp and refreshing flavor.
Soaked and cleaned before using. Can be used in deep-fry or stir-fry.
A Chinese friend got us this Tea Mushroom from China (the direct translation would be Tea Tree Mushroom). He said this mushroom is very popular where he is from and it is delicious. Frankly this is the first time I have seen this kind of mushroom, something new for us to try. The stem of this mushroom is very long and I have no clue whether it can be eaten. I wonder why they package the stems if it can't be eaten? But the stem is pretty hard, so I cut off half and use the top half to test it out.
I just stir-fried it with some ginger, chicken and oyster sauce. This Tea Mushroom has a strong woody smell and pretty fragrant, in a mushroom way. But some of the stems were too hard to chew. Guess it's only the mushroom and the immediate stem below it can be eaten, the rest were too tough. Very interesting mushroom and glad to have a chance to try it.
If you have eaten this tea mushroom, can you let me know whether I did it right regarding the stem, okay? TIA!
6 oz. fresh blueberry was on sales for $1 again. I bought 5 because my girls loved it. Decided to take 3oz and put it in my favorite cream cheese pound cake and the resulted cake was heavenly. I truly love this cake, you gotta try it if you haven't already. It should do well with other berries as well such as raspberry, blackberry and strawberries.
Ingredients:1/2 cup (1 stick/113g) butter, softened
1 cup sugar (if you like it less sweet, use 3/4 cup)
1/2 pkg. (4 oz/113.5g) cream cheese, softened
3 eggs
1 tsp. pure vanilla extract
1 cup flour (all purpose, unbleached)
1/2 Tbp. baking powder
1/2 tsp. salt
1/2 cup (3oz/85g) fresh blueberries
Method:
1. Preheat oven to 350ºF. Beat butter in large bowl with electric mixer on medium speed 1 min. Gradually add sugar, beating well after each addition, until very light and fluffy. Add cream cheese; beat 1 min. Add eggs, one at a time, beating well after each addition. Add vanilla extract, beat to mix.
2. Combine flour, baking powder and salt. Add to butter mixture. Beat 1 min or until well blended. Lastly, gently fold in the blueberries with a spatula. Pour batter into greased and floured 8 1/2 x 3 1/2 loaf pan and bake for 40 minutes. Let cool in pan for 10 minutes before inverted it to cool completely on a wire rack. Store in air-tight container.
I made this to bring to a friend's house. Pineapple in Hokkein is "Ong Lai", signify prosperity for the Chinese. So, Chinese love to serve pineapple tart, pineapple related dish or even a jelly that shaped like a pineapple during the 15th days of Chinese New Year. I picked this cream corns recipe because yellow color is so suitable for pineapple. Pretty or not? The sweet corn konnyaku jelly that I made is not that chewy, it's softer more like a normal jelly. If you want it chewy, follow the 550ml water amount listed.Ingredients:1 packet of Redman konnyaku jelly powder (10 gm)
1 cup granulated sugar
1 canned of cream style sweet corns (14.75 oz)
750ml water (use 550ml if you want it chewier)
200ml milk (whole, 2%, 1%, skim ~ up to you, I used whole)
Method:
1. In a big bowl, combine the sugar and konnyaku powder, stir to mix well, set aside.
2. In a big saucepan, add in the water and milk, bring to a slow boil (watch don't let it over boiled), add in the sugar and konnyaku powder mixture, turn to medium-low heat. Stir until sugar dissolved. Add in the cream style corns, stir to mix well. Turn off switch. Ladle the liquid into the konnyaku jelly molds, or any jelly mold you have.
3. Let it cool at room temperature for a little while before putting it in the refrigerator for 3 hours, or until it harden completely.
