Lobster Noodle

Bee of Rasa Malaysia took us out for a chinese lunch a couple of months ago. We had so much food and among the things that we ordered are the lobster noodle. I love noodle. I love lobster. Well, actually that's not quite true. I just love seafood! Normally when I buy a whole lobster from the supermarket, I would just steam them since cutting them into small pieces is not an easy task until I found out at Ranch 99 they do it for you for free!

Those 2 things (lunch with Bee and getting the lobster cut for me) are the reason why I was inspired to make this easy and delish meal on my own. It requires very minimal ingredients, which if you are my regular readers you'd know how I love easy-to-cook dish with minimal ingredients and minimal work as well.

Lobster Yee Mee

1 medium size lobster, cleaned and cut into smaller pieces
Kailan, cleaned and cut
3 garlic, thinly sliced
2in ginger, thinly sliced
2 cups water
1 egg
Salt and sugar to taste
Egg noodle, cooked according to packaging

1. In a big wok or pan, heat 3tbs vegetable oil and saute garlic and ginger, slowly add water and let it boiled.
2. Add salt and sugar, stir and taste. Add lobster and kailan and cover. 2min.
3. Uncover, give it a little stir and break an egg. Stir again.
4. Lastly add the cooked noodle and mix them up. Turn off the heat and serve immediately.
5. It can be eaten with pickled green chili and garnish with green onion.

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Our Thanksgiving Feast

The main star - Roasted Turkey

Stuffing

Steamed Vegetables

Coleslaw

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Spaghetti with Shrimp and Spinach - 3S's

Look at those big and juicy shrimp! I got the idea to make these Spaghetti with Shrimp and Spinach from Justin of Justcooknyc. His sauce is of course more elaborate and basically from scratch while my sauce is straight from the bottle.

Spaghetti with Shrimp and Spinach
serves 2

Spaghetti - I use whole grain
1 cup spaghetti sauce - more if you like extra sauce
10 pcs shrimp - cleaned, de-veined and de-shelled
1/2 bunch of spinach - cleaned and drained
Salt and sugar

1. Cook spaghetti as per the instruction, drain and put on 2 plates.

2. In a pot, heat the sauce on medium heat and add salt and sugar to taste.

3. Add shrimp and stir for like 30sec to 1min.

4. Turn the heat off and add in spinach. Gently fold the sauce on the spinach.

5. Pour the sauce onto the plate of spaghetti and enjoy immediately.

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A simple and Easy Breakfast

This is among what I would make for myself when I am just too lazy but won't want to settle for toast and butter. I would fry my egg sunny side up and dish up this mixed veggie with a few dash of worchestershire sauce. Have you cooked your mixed veggies like this before? I am not sure exactly how I came to make it this way but I have been doing it for years when I was still living back home. I do like my mixed veggies this way and would make it to accompany my steak or fish.

Mixed Veggies with Worchestershire Sauce

2-3 handful of frozen mixed veggies
1-2 tbs veggie oil
Salt
Sugar (optional)
White pepper (optional)
1 tbs worchestershire sauce

1. Heat oil on medium in a wok or pan and slowly add the frozen mixed veggies. Stir and cover. 2-3min.

2. Uncover and stir. Add all the other ingredients and stir again. 30sec-1min.

3. Serve immediately with toast and fried egg or steak or even fish.

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Marble Cheese Cake

I actually made this Marble Cheesecake a couple of months ago after looking at MamaFami's blog. The moment I saw the pictures and read the ingredients and instructions, I knew I had to make some since it sounded doable and it actually is. As much I love cheesecake, I can only eat so much since I found them a bit too thick and too rich for my taste. And that is why this Marble Cheesecake is just amazing. You get to enjoy cheesecake with half the guilt. *wink* Here is the recipe copied from MamaFami's. Hope you will like it as much as I did.

Marble Cheese Cake

Ingredients :

(A)
185g butter
1/4 cup cocoa powder
1/2 cup castor sugar
1 cup self-raising flour
2 eggs

(B)
250g cream cheese (I used 12 oz Philadelphia cream cheese)
1/2 cup sugar
1/4 cup fresh milk
1 egg
1 teaspoon vanilla essence

Method :

1. Melt butter over low heat. Then add in cocoa powder. Leave to cool.
2. Add in sugar and stir. Add in eggs, one at a time. Finally add in flour and stir until well mixed.. Set aside.
3. In another bowl, beat the cream cheese and sugar till creamy. Add in the egg, vanilla essence and fresh milk.
4. Spoon 2 tablespoons of the cocoa mixture onto the middle of the prepared tin (line with greaseproof paper). Top it with 2 tablespoons of the cream cheese mixture. Continue doing so, until all the mixture finishes.
5. Bake in a preheated oven at 350F C for 45 minutes or until cake is done. Leave overnight before cutting.

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Step-By-Step Pictures of How I Pleat/Fold the Wonton

Pleating wonton can be tricky but I hope with these step-by-step pictures, my readers would be able to do it in no time. You can get the recipe for Fried Wonton from my previous post but for this pictures, I actually used ground turkey instead of ground chicken and they come out very good that Michael kept on eating them.

Add about a tablespoon of the mix at the center and wet 2 sides of the skin

Fold the skin diagonally, pressing the sides together and get rid as much air as possible

Wet 1 end and gently fold the 2-ends by overlapping them together

This is how the wonton would look like once they are done

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Fried Wonton

G & J were kind enough to bring these yummylicious fried chicken wonton to our 24 event and now they are sharing the recipe with me and my readers. Thank you again G & J!

She promised me that they are easy to make but I did not think it would be very very very easy until she emailed me the recipe and I went, "that's it?". Oh I just love good food and what more if it comes with a simple and easy recipe!

Fried Chicken Wonton
makes between 25-30

1lb ground chicken
3-4 stalks green onion (finely chopped)
1-2 finely chopped chili (optional)
Seasoning salt (G&J use Lawry's or Zatarains creole seasoning)
1 pack wonton skin
Oil for frying

1. Mix all ingredients in a bowl and taste.

2. Fill center of wonton skin with ground chicken, dampen fingers to seal the wonton skin. (You can also use a mixture of water and flour/cornstarch)

3. Fry them batch by batch until golden brown. Serve with sweet chili sauce.

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