Jom Mamam

The family went out for Sunday dinner at our favourite restaurant (called Chef At Home XD), and this was the weekend special: a huge chunk of lamb shank with mash potatoes and vegetables.

It was good.

(Source: makan2)

erikochan reblogged your post Made some curry noodles tonight! The r… and added:

Can you share your curry recipe please?

I will one day! When I made this it was totally by ‘feel’ and I wasn’t keeping track of measurements XD It was a case of ‘a bit of this, a dash of that, spoonfuls of this until it tastes ‘right’ - which really doesn’t translate well to a coherent recipe LOL. Once I get it worked out I’ll post a recipe :) 

Made some curry noodles tonight! The recipe for this isn’t quite perfect yet and I’m actually using bits and bobs of whatever I could scrounge from the fridge. We’re so falling behind on our grocery shopping this week! But my parents cleaned up their bowls, so I’m happy XD

(Source: makan2)

momochanners reblogged your post Stir fried ambal, or bamboo clams (als… and added:

Monkey dong clams, lol! While these are not my favourite clam type (lala esp. masak gulai is my fave), these are pretty

gulai lala is so delicious! esp. at Restoran Hassan in Subang. uuu I miss that place.

I always think really fresh ambal will have the texture of a nicely cooked calamari, and sweeter in flavour.

Stir fried ambal, or bamboo clams (also known as razor clams). This is cooked with onion, chilies, ginger, spring onion and a dash of curry powder. When it’s really fresh (not frozen ones), the flesh is really sweet and firm. My dad used to joke that these are monkey’s penis T___T Not the mental image you’d want to be reminded of when you’re served a plate of these, haha.

Stir fried ambal, or bamboo clams (also known as razor clams). 

This is cooked with onion, chilies, ginger, spring onion and a dash of curry powder. When it’s really fresh (not frozen ones), the flesh is really sweet and firm. 

My dad used to joke that these are monkey’s penis T___T Not the mental image you’d want to be reminded of when you’re served a plate of these, haha.

(Source: makan2)

momochanners:

makan2:

My version of kolo’ mee, a type of noodle dish typically topped with minced meat/ mushroom, and served with a side of beef broth/ chicken soup.Recipe as follows!
Ingredients:Wantan/ ramen noodlesGarlic, finely chopped - 1 clove per serving. If you’re to serve 3-4 person, use about 4 cloves of garlic.Shallot, thinly sliced - 1/2 the amount of garlic cloves you’re using. If you use 4 cloves of garlic, then use 2 small shallots.Dried mushrooms (soaked till they re-hydrate) - 6-7 pieces (I like to use a lot XD)Minced chickenSpring onion, sliced thinlySoy sauce (both sweet and salty)Pepper————————-Method:1. Put aside a bit of garlic and shallot to cook mushroom with. Fry the rest of the garlic + shallots in olive/ vegetable oil until just crispy (be careful not to burn them! They go from ‘crispy’ to ‘burnt’ very quickly, so keep an eye out). Drain away excess oil (leave just a teaspoon) and season with soy sauce and pepper.2. Slice mushrooms thinly/ however you like. Saute garlic+shallot in a bit of oil, then toss in the minced chicken. Add in sliced mushrooms. Season with soy sauce and pepper. Make sure the chicken is cooked and the mushrooms are tender, and any liquid is thickened before turning off the heat.Keep aside.3. Blanch the noodles. Drain away the excess water, and toss noodles with fried garlic+shallot+soy sauce and spring onion that was kept aside earlier.4. Serve the noodles. Put a portion of mushroom+minced chicken on each serving of noodles. Sprinkle spring onions on top, if you have any left over :)5. When I have it at hand, I like to serve this with blanched mustard greens.6. Enjoy!

Heeeeey something for me to cook tonight :D Is it OK if I sub the dried mushrooms with fresh shiitake?

yup you can! dried mushrooms are practically dehydrated shiitake mushrooms anyways

momochanners:

makan2:

My version of kolo’ mee, a type of noodle dish typically topped with minced meat/ mushroom, and served with a side of beef broth/ chicken soup.

Recipe as follows!

Ingredients:

Wantan/ ramen noodles
Garlic, finely chopped - 1 clove per serving. If you’re to serve 3-4 person, use about 4 cloves of garlic.
Shallot, thinly sliced - 1/2 the amount of garlic cloves you’re using. If you use 4 cloves of garlic, then use 2 small shallots.
Dried mushrooms (soaked till they re-hydrate) - 6-7 pieces (I like to use a lot XD)
Minced chicken
Spring onion, sliced thinly
Soy sauce (both sweet and salty)
Pepper

————————-

Method:

1. Put aside a bit of garlic and shallot to cook mushroom with. Fry the rest of the garlic + shallots in olive/ vegetable oil until just crispy (be careful not to burn them! They go from ‘crispy’ to ‘burnt’ very quickly, so keep an eye out). Drain away excess oil (leave just a teaspoon) and season with soy sauce and pepper.

2. Slice mushrooms thinly/ however you like. Saute garlic+shallot in a bit of oil, then toss in the minced chicken. Add in sliced mushrooms. Season with soy sauce and pepper. Make sure the chicken is cooked and the mushrooms are tender, and any liquid is thickened before turning off the heat.
Keep aside.

3. Blanch the noodles. Drain away the excess water, and toss noodles with fried garlic+shallot+soy sauce and spring onion that was kept aside earlier.

4. Serve the noodles. Put a portion of mushroom+minced chicken on each serving of noodles. Sprinkle spring onions on top, if you have any left over :)

5. When I have it at hand, I like to serve this with blanched mustard greens.

6. Enjoy!

Heeeeey something for me to cook tonight :D Is it OK if I sub the dried mushrooms with fresh shiitake?

yup you can! dried mushrooms are practically dehydrated shiitake mushrooms anyways

My version of kolo’ mee, a type of noodle dish typically topped with minced meat/ mushroom, and served with a side of beef broth/ chicken soup.Recipe as follows!
Ingredients:Wantan/ ramen noodlesGarlic, finely chopped - 1 clove per serving. If you’re to serve 3-4 person, use about 4 cloves of garlic.Shallot, thinly sliced - 1/2 the amount of garlic cloves you’re using. If you use 4 cloves of garlic, then use 2 small shallots.Dried mushrooms (soaked till they re-hydrate) - 6-7 pieces (I like to use a lot XD)Minced chickenSpring onion, sliced thinlySoy sauce (both sweet and salty)Pepper————————-Method:1. Put aside a bit of garlic and shallot to cook mushroom with. Fry the rest of the garlic + shallots in olive/ vegetable oil until just crispy (be careful not to burn them! They go from ‘crispy’ to ‘burnt’ very quickly, so keep an eye out). Drain away excess oil (leave just a teaspoon) and season with soy sauce and pepper.2. Slice mushrooms thinly/ however you like. Saute garlic+shallot in a bit of oil, then toss in the minced chicken. Add in sliced mushrooms. Season with soy sauce and pepper. Make sure the chicken is cooked and the mushrooms are tender, and any liquid is thickened before turning off the heat.Keep aside.3. Blanch the noodles. Drain away the excess water, and toss noodles with fried garlic+shallot+soy sauce and spring onion that was kept aside earlier.4. Serve the noodles. Put a portion of mushroom+minced chicken on each serving of noodles. Sprinkle spring onions on top, if you have any left over :)5. When I have it at hand, I like to serve this with blanched mustard greens.6. Enjoy!

My version of kolo’ mee, a type of noodle dish typically topped with minced meat/ mushroom, and served with a side of beef broth/ chicken soup.

Recipe as follows!

Ingredients:

Wantan/ ramen noodles
Garlic, finely chopped - 1 clove per serving. If you’re to serve 3-4 person, use about 4 cloves of garlic.
Shallot, thinly sliced - 1/2 the amount of garlic cloves you’re using. If you use 4 cloves of garlic, then use 2 small shallots.
Dried mushrooms (soaked till they re-hydrate) - 6-7 pieces (I like to use a lot XD)
Minced chicken
Spring onion, sliced thinly
Soy sauce (both sweet and salty)
Pepper

————————-

Method:

1. Put aside a bit of garlic and shallot to cook mushroom with. Fry the rest of the garlic + shallots in olive/ vegetable oil until just crispy (be careful not to burn them! They go from ‘crispy’ to ‘burnt’ very quickly, so keep an eye out). Drain away excess oil (leave just a teaspoon) and season with soy sauce and pepper.

2. Slice mushrooms thinly/ however you like. Saute garlic+shallot in a bit of oil, then toss in the minced chicken. Add in sliced mushrooms. Season with soy sauce and pepper. Make sure the chicken is cooked and the mushrooms are tender, and any liquid is thickened before turning off the heat.
Keep aside.

3. Blanch the noodles. Drain away the excess water, and toss noodles with fried garlic+shallot+soy sauce and spring onion that was kept aside earlier.

4. Serve the noodles. Put a portion of mushroom+minced chicken on each serving of noodles. Sprinkle spring onions on top, if you have any left over :)

5. When I have it at hand, I like to serve this with blanched mustard greens.

6. Enjoy!

(Source: makan2)

Made some soybean milk the other day! Dried soybeans are readily at hand and I wanted to try out this recipe (minus noodles).

Works out great, and the flavour is really awesome (nutty and creamy, yum!). The recipe didn’t call for the milk to be strained (since it’s going to be used as a noodle broth), but I strained mine to get a smoother beverage (trying to swallow a mouthful of soymeat grit is not very pleasant, y’all)

What do I do with the leftover soybean mush though? Seems a bit of a waste to throw it out. Maybe if I put it out to dry, I’ll get something resembling kinako powder? As it is I left it out for the birds, with sunflower seeds tossed on top for a treat. They ate just the seeds, minus the mush lol.

(Source: makan2)

nicesynthesis reblogged your post nicesynthesis reblogged your post Lunc… and added:

Agreed! though it’s a problem for people from semenanjung, because it’s in different names in Sabah, Sarawak

haha, the funny thing is that Sabah vege over here in S’wak is what we call this one particular imported vegetable from Sabah (not cangkuk manis, but some kind of squash shoot). Orang Kuching panggil cangkuk manis by its Malay name, or kadang2, chai manis (sayur manis).