How we start our 2013.

"My friends were having fine dinner last night for their new year eve celebration... " she said looking at her Facebook.

"..."

"Do you think we should do something?"

"Well, at least we were awake last night until 1am, seeing people here burning their money." I said.

Our neighborhood just kept lighting up fire crackers non stop for hours.

"So, what do you think?"

Our home cooked dinner for 2013 celebration. Pan fried salmon on butter, baked giant mushroom with cheese and  fried spaghetti curry flavor.

We choose not to eat outside to avoid our little devils' demolition act. But still, 5 minutes after the picture taken, we had to swallow every bit and pieces in no time while listening Leighren screaming.

I am sure all parents know exactly what we are going through.

New Start by Baking Butter Cakes 2010

Today is new year, new beginning.

Wife is baking her very first butter cake today. Learning from mum.
Simple and easily successful. But she is proud and happy.

Merdeka Open House - Mee & My Malaysia

Babe_KL has been organizing Merdeka Open House many times and I did nothing every time.

Well, this year's theme is a little easy and I have something very very special to share.

I call my noodle as Tham Mee, my family noodle (Huey name it, after she heard my history). It's not Mark's Mee because it was inherited by my passed away father.

My dad was the first to cook it and serve us when we were kids. We loved it until we could eat it for every breakfast.

Mom continued the tradition and prepared it pretty frequent for us during those school days.

Even until now, my house will always ready for the 4 ingredients in case we suddenly miss the taste.

The noodle is simple and easy to prepare yet extremely tasty for all children and adult. As simple as cooking instant noodle but matching any Maggi Mee goreng out there.

Them Mee, created by Mark's dad.

Mark's Seafood Bah Kut Teh

I have problem in looking into detail, seriously. When I received Babe KL's invitation for the Merdeka open house, I quickly made up my mind to do something special for the occasion, so quick that I did not bother to read carefully on her requirement.

"Bah Kut Teh in seafood style should be good!" I thought. And I remembered my "sparking" experience in Sandakan eating the dish, so nice.

Home Made Cheese Baked Mushroom.

I believe I do have a little talent in cooking. If I have nothing else to do and involve 100% in the kitchen, who knows I could become a great chef. Anyway, as I am still an armature cook with good sense of eating, one should not put too much hope on my cooking.

One fine weekend I bought some mushroom during an unscheduled shopping in the market. Then I bought some cheese because I remember I had eaten baked mushroom with cheese somewhere. Hualaaa... this is my work!

Washed and sliced mushroom in a plate.

Special Fried Rice

Well, this fried rice ain't that great, but just because it was cooked by me, so it was special.

I call it goldern fried rice, because I thought the name sounds great.

No body in my house dare to say it taste no good. So I take it as it taste great, lah!

I do cook...

After blogging for so long, showing me eating other people's cooking and leaving so much comments, some might think that I only know how to eat and talk.

Well, in ancient Chinese culture, man do not enter kitchen and in fact they do only eat and talk and give comments.

Guess I am stepping into a very dangerous argument. Better keep quite and admit that I am a lausy cook as I seldom play in the kitchen.

However, I think I might have some hidden talents as this is the first time I do "pan mian".

If you ask how it taste, sure I will say "tumbs up", laa....

A Traditional Hokkian Dish for Spring Festival... Dried Bamboo Shoot.

Not many people know how to eat bamboo shoot. Or even heard of eating bamboo shoot. Yes, we eat bamboo, and we are not Panda.

According to Wikipedia, Bamboo: The shoots (new bamboo culms that come out of the ground) of bamboo, called zhú sǔn (竹笋) in Chinese, are edible. They are used in Asian stir fry, and are available in supermarkets in various sliced forms. However, the shoots of some species contain toxins that need to be leached or boiled out before they can be eaten safely.

This is raw bamboo shoots, just for your info.

Sometimes simple own cook noodle... Better!

Chinese New Year celebration should be like this: eat, tv, gamble, eat, sleep, eat, gamble, tv, ...

And we are going to celebrate like that for full 15 days!

Although this is the year of Dog, but I am not sure how many of you had turn to piggy already.

At least for me, I had received complains regarding to my sudden increase of mass density.

So, in order to satisfy my inner needs, I will introduce a simple own cook noodle soup to refresh us that not necessary only a ten course meal with "Yi Sang" will make you happy.



To prepare this is simple. First, you boil and cook any amount of spaghetti you like. As spaghetti is hard, you need to boil for long, until it turn soft, but springy.

My very first Chrysanthemum Wine

I was thinking of brewing my home brew beer the other day. However, things didn't turn right as I do not have enough ingredients. 

So, instead, I boiled some  chrysanthemum drinks.

The chrysanthemum was abit special (I bought it in Genting last year). The shop's lady told me that those was wild flower. Their also looks different, very small flower.

Well, I am not sure if it is really the wild flower, or I got coned, but it did taste abit bitter.

Okay, back to the topic. The idea suddenly came to my mine that why not brew some flower wine instead. So, I went to the market and bought some special sugar and yeast and started making some home brew wine.
After 2 weeks, it seems ready for drink. I tried that few days ago and it taste good. I show it to my friend and we finish the first bottle.

Last night, we finished all and I am brewing the next batch.

As we all know about wine, the longer it keep, the better it taste. The taste improved very much just after few days between the first test and the second. I think if I am able to keep it abit longer, I might end up jumping around (too excited after drinking the cooling and sparkling wine).

Oh, by the way, as the law here forbid us to brew alcohol, I need to clarified that I only make it in very little quantity for "home cooking" only.
Maybe have a little extra for 1 sip. Or abit extra also to serve my very dear friend? :)