American Breakfast: Our Way

It was a nice, relaxing Sunday morning and like usual American Breakfast will pop up in our mind whenever it is time to 'break-fast'. But we were too lazy to drive out just breakfast, and also having a nice plate of American Breakfast outside is not cheap. Like in Decanter it is RM 17.

And so we were thinking of making our own version of American Breakfast aka MeiChi Breakfast... ^^

The 'God' of all breakfast: Pork Bacon and Sausage. I bought the bacon chips from Jusco at RM 6+ and Nutriplus sausage.

The lonely bread and scrambled eggs without the meat's companion. Here I'm using burger breads cos that's the only option I have.

Sausage. checked. Bacon. checked. Breads. checked. Eggs. checked. Hmm..I wonder what's missing.

Ahh...that's it...some tomatoes..

Ta-dah... 2 plates of completed American Breakfast made by meichi. Pay me Rm17 x 2, it will be RM34.. Expensive? NO!! Jarrod & Rawlins are charging RM 38 for their Big Breakfast. Heh...so now you know how to make an affordable and tasty Big American Breakfast on your own.

I wonder how much calorie is this breakfast? Nevermind.. Hope you enjoy this hearty Big Breakfast recipe...

Ending the post with 2 happy faces with the breakfast I prepared..lol...sorry for the poor editing...it is only for fun...so don't judge me!!

I ♥ Rosti @ Marche

My last visit to Marche in The Curve Mutiara Damansara had make me fall in love with a potato dish named Rosti. Rosti is a Swiss dish and it tasted very much like hash brown. But I personally prefer rosti to hash brown.

I'm gonna talk a bit on my visit to Marche Movenpick. It was about 10pm that time and the boy felt hungry. Thus, we decided to have our supper in Marche. Upon entering the shop, each customer will be given a piece of order card.

There is different stalls selling rosti, pasta, pizza, vegetables, salad, soup, dessert and so on . Every time you order your food, you will need to pass the order card to be stamp. Everything here is self service. It is very much like the concept of food court/ marketplace.

We ordered the Seafood Fusilli and Swiss Rosti. The fusilli comes with 6 big prawns and a generous serving of white button mushrooms. The chocolate shake is also my favourite. With a strong choco taste and ice cold, just right for the hot and humid weather in Malaysia.

The pizza is also a must try. Freshly baked pizza with its fresh and generous amount of its toppings. Chezzy!!

Argghh...just realised that this promotion has ended... *cry but hopefully they will have this promotion again in the future *prays..

Ok..enough of Marche promoting...back to my post. Since I had declared my ♥ for rosti since the beginning of the post. I'm gonna teach all of you how to make your own rosti.

Rosti Making


1. Have some potatoes on hand.

2. Let the potato enjoy in some hot boiling water, like I did in Taiwan Xin Bei Tou Hot Spring .. ;p Boil it till the potatoes are soft.

3. Peel off the potato skin.

4. Grate the potatoes with a grater. duh! My 'meichi rosti' failed at this step because meichi's house does not have a grater...sad T.T

I then add some salt and pepper to the 'grated' potato. You can even add mayonnaise.

This is how a grater looks like for those who doesn't know.

Image taken from here. 

5. Heat the frying pan and melt some butter to 'lubricate' the pan. Fry till the grated potato are crispy on on side, which is about 8-10 minutes, then flip the rosti with the help of a plate. How: Slide the rosti off the pan to a plate then put it back on the pan. This is to ensure that the rosti doesn't break.

6. My version of rosti. Although all of the potatoes doesn't stick, but it still tasted yummy...

I have my rosti together with citrus mayo- I love the combination a bit of lime-y taste and creamy mayo, yummy. You guys can also opt for sour cream or the rosti can even be eaten as it is.

Hopefully the next time I make my rosti, I'll have a grater by my side...Have fun making your own rosti.

Easy Homemade Dry Mee Recipe

It is time for midnight snack again...Let me think of what to eat.. Hmmmm..

1. Instant noodles? 
Saves time and tasty~ BUT MSG = unhealthy

2. Mamak?
Lazy to go out + no $

3. Spaghetti? 
Time consuming, by the time I finish cooking, I'll be too tired to eat

4. Ramly Burger?
( go back to no. 2)

*Scratch head

That's it...Dry Mee Home Style...

No frying needed, even those who do not know how to cook will be able to prepare this..

Let's not waste anymore time. Here's the ingredients:

Left-Right: Dark Soy Sauce, Light Soy Sauce, Chilli Garlic Sauce, Sesame oil, Pepper

The main: Noodles, lol...it is written there instant noodles too but minus the MSG .hehe

Here's how to make it: 


1. Bring the noodles to boil in a pot fill with water, cook for about 2-3 mins, like how you are cooking
    your instant noodles.

2. Next, prepare the sauce. Just add in abit of everything. Here, I'm cooking for 2:

    1 tablespoon of dark soy sauce, 2 tablespoon of light soy sauce, pepper to taste, half tablespoon of
    sesame oil, and lastly chilli to taste.


OPTIONAL: You guys can also fry some garlic and add in the fried garlic with the oil in the sauce, but since I'm too lazy I skipped the step.

3. Drain the noodles and mix it with the sauce.

There you have it, your midnight snack in just 3 simple steps. Enjoy!!

Almost Forgotten CNY 'love letter'

Kuih kapit, which is also known as Love Letter or even Egg Roll to some, are slowly being forgotten, due to its complicated-ness of the process and the long hours needed to make the kuih...maybe not so serious laR..lol..but still I find that most people nowadays do not really prefer kuih kapit anymore, maybe because of its boring color?

I still remember when I first had a taste of kuih kapit, it is very crispy with just the right amount of sweetness. I first witness the process of making kuih kapit when I'm still young, where I patiently watched my neighbour pouring the batter on the mould 1 by 1, and then placing them on top of the charcoal.

Then, time to time, she needs to check whether it is done. All this need alot of patience and dedication, not to mention, time also.

Last few weeks, I had a chat with my sis boyf's mother while she's doing the kuih kapit and I managed to capture a few pictures of the process.

She starts making the kuih kapit since 8 in the morning, sitting on the bench pouring..

waiting...

scraping off the edges...

and finally shaping it while it is still burning hot.

She sits there till 12pm to finish off the batter. Talk about time being wasted~ but I guess, in this case it is time being well-spent?, making cookies for her loved ones?

The whole house smells so good, I can't control but to have a few kuih kapit while it is still fresh off the charcoal. Yummy to the max, and it does bring back a lot of my childhood memories.

Eating kuih kapit signals that chinese new year are drawing near, and omg I'm one year older..NO!!

Anyway have a prosperous year ahead. Happy early CNY!!

Perfect Treats Made With Love

The best home-made muffin baked by my sis...Chocolate chips and almond bits on the top with choco cream filling..Da Yum...interested? can order by leaving a comment..i'll pass the message to the sis, whether or not shes selling .. hehe

Crispy on the outside and soft in the inside. Muffin that you can't get else where..Ideal to satisfy ur sweet cravings.

Long Bean Rice Recipe

My mum used to made Long Bean Rice for us. Knowing that I loved Long Bean Rice so-soooo much, she will usually make 1 whole big-pot of rice cooker full with Long Bean Rice. I tried making my own long bean rice the other day and im gonna share on the making of it. So, here goes.

It is a very simple dish, and it is very delicious, from my opinion laR...haha

The ingredients: from top-left, mushrooms ( you can replace it with dried oyster-whichever you like), dried shrimps, chopped garlic, chopped long beans, and a piece of meat, here I'm using chicken.

I did not really measure on how much I used, I just follow my heart, lol. So, chopped everything from the above picture.

Next, marinate the chicken with, sesame oil, pepper and soy sauce.

Then, put everything to fry including the long beans, but becareful not to fry it too long as you will not want everything to be overcooked as you will be cooking it again in the rice cooker. As for how long to fry the stuff, again, here I follow the heart, lol.

Finally, you washed the rice and put everything that you had fried in the above steps in the rice cooker and let it cook by itself. Voila, it's done. There you have it, your own made Long Bean Rice. Just as easy as that.

Tong Yuen Part 2

Two more hrs before the end of dong zhi. Woke up early to roll-roll tong yuen to pray and also to make some for the family to eat.

The white and red dough. Red is a must if you are using the tong yuen to pray.

Roll, roll the dough to make it yuen, yuen.

Tong yuen in the boiling sweet soup with pandan leaves. When the tong yuen floats in the soup, it means it is done.

Snowman tong yuen, lol.

Fillings for our tong yuen, peanut butter and baking choco.

Three bowls of nice, hot tong yuen for the 3 of us.

Home made with choco filling, I even made some with dwi-color skin n__n

One tip: Only cook / boil the amount of tong yuen that you can fin, or else your tong yuen will end up like ours, we left ours soak in the syrup from mrg till nite and it had become all mushy but stil edible. Again Dong Zhi Kuai Le n__n

Tong Yuen / Tang Yuan

Tomorrow is the tong yuen day @ winter solstice day / 冬至.. so it is a must to eat the glutinous rice ball. Dong Zhi marks the end and, which is also the beginning of a new year, this is the day when everyone become one year older. The roundness of the tong yuen symbolizes unity.

There is a belief in chinese society which says that the amount of tong yuen you must eat during Dong Zhi is your current age + 1, and so after you eat you will grow one year older. So, does that means if i did not eat Tong Yuen then I will be young forever? Yipee... =.=

I guess, in modern society nowadays, people no longer make their own tong yuen, they will usually buy those instant ones from supermarket. A conversation that I heard today:

Lady talking on the phone : OMG.. all the tong yuen are sold out. Then how? No tong yuen for tomorrow?

And i was thinking, God, make your own...if you do not know how to make one..look for recipes online and make some for your own and ur family. Or the lady can also try going to places like Pandamaran, where they sell the ready dough at roadside and you will only need to roll them into balls.

The tauke packing the ready-made dough in a plastic for a customer.

To prepare for Dong Zhi, my sis bought peanut today. We usually love to dip our tong yuen with the grinded peanut.

The 1st step to making the peanut is, fry them, till it smells good and is a little burnt on it.

Then, peel of the skin of the peanuts and put it in a blender and BLEND..

Tadah..peanuts is done.. you can use it as a filling in the tong yuen or use it as a dipping like us. If you want to use it as a dipping, add in some sugar to the peanut.

The tong yuen making for us will be tomorrow morning, as my sis is lazy to make the dough today...haha..and I'm lazy to learn.. ;p

冬至 快乐！！Happy Winter Solstice Day !!