Homemade Tou Foo

2nd timemaking tou foo and this time, its better then the 1st but still not to the standard i am expecting. Though the inside is smooth but the problem i got is the top surface.. hopefully my next try will be better. Still leave some which i will cook it tml.

Homemade wantan

Made some wantan to go along with wan tan mee... if not, how can it be called wantan mee rite...
Just wrapped....

To be fry:

For the soup:

Prepared for soup:

WanTan Soup:

Fried WanTan

Main ingredients used: Minced meat, spring onions, water chestnut, egg.

Pasta soup

Mr. sim requested for pasta for dinner but I craved for some soup..
BUT
Mrs. sim felt lazy to cook both at the same time....
SO.....
COMBINED 2 @ the same times.... save me the trouble... but i am asking for trouble to make the sauce myself using cream of tomato soup's recipe with some changes... and
ITS a right choice... slightly sourish and the texture is just like pasta sauce...

Someone wrote me an email... asking WHY am i not giving out my recipes...
as i had mentioned earlier... i am not measuring my ingredients and i go according to our liking.. so its up to u to guage it yourself with some tips i had given in some post.

And 2ndly... some of my recipes are not meant to be share as its given to my friends who are using it as their "rice bowl" so please understand.

i had tried to record what i am doing today.. hope its useful to those who wanted to try.

Soup base:

700g Tomatoes - cubed

1 Vegetable cube
1 large onions
750ml

pepper & salt to taste
1. boil water, tomatoes, onions & vegetable cube in sauce pan.
2. lower heat to simmer for an hr.
3. Pour half of it to blend and stain the liquid.
4. return to saucepan with the balance. Bring to boil.
5. add pepper & salt to taste.

Pasta:

i had 3 handful of macaroni and boil it for 10min. I didn't let it boiled till very soft as i want to simmer it in the soup later.

You can use whatever ingredients you like. For me, i used 100g mixed chip ham from supermarket, 1 chicken sausage and some mushrooms.

Stir fried the ingredients till fragrant and add in the tomato soup. Let it boil and add it the macaroni to simmer for 20min. Add some dry parsly to taste ( optional)

Dinner: Udon

Decided to cook udon since it been sleeping in the fridge for months. Can't decided which version so picked the most easiers... whatever i had in fridge... chicken meat, fresh mushroom, some button mushroom, sausage, fishcake, cabbage, carrot... watever i had.. i add abit of everythings and that made our dinner for today.

Pastry: Scones

Am supposd to make breads today but i don't feel like bringing out my machine and i am tired to use all my strenght since the weather is so HOT... want to save myself from feeling tired and sticky... and always Had wanna to try making savoury scones long time ago but LAZY! This time, finally killed my lazy bugs to get the hands on it. Thanks to L for the idea. Prehaps next time i will used HAM instead as its cheaper... and prehaps with some chives... hehe .. crazy weirdo idea...
but this time since i had bak kwa so i used it with some cheese... a nice change instead of the usual sweet scones...

Dinner: Hokkien Mee

Are you wondering why this is called hokkien mee? Mmm seriously i olso had the QUESTONS mark dropping onto my head when i 1st heard HB called it... i thought its the hokkien mee with prawns and mee hoon... but some people called this claypot noodles as well but i had no claypot @ home.. so i just cooked it over my pot.

i did a search over the net and found this....

There are two types of Hokkien mee: Hokkien hae mee and Hokkien char mee. Hokkien hae mee (Hokkien prawn noodles) is commonly served in Penang and Singapore while Hokkien char mee (Hokkien fried noodles) is commonly served in Kuala Lumpur and the Klang Valley. The dish commonly referred to as "Hokkien mee", depending on the locality, can mean either Hokkien hae mee or Hokkien char mee.

quote: http://en.wikipedia.org/wiki/Hokkien_mee

so what i did is supposed to be:


Hokkien char mee (Hokkien/Fujian fried noodles; 福建炒麺) is served in Kuala Lumpur and the surrounding region. It is a dish of thick yellow noodles braised in thick dark soy sauce with pork, squid, fish cake and cabbage as the main ingredients and cubes of pork fat fried until crispy. But since we don't take seafoods.. so i replaced it with homemade meatballs.

How it looked inside... Extra crunch due to water chestnut & carrots added in.

Homemade meatballs

Kway tiao

Wanna to make kway chap but couldn't get the thick kway tiao so make do with the middle size one. Added in the braised as soup basic.

This time i go on the easy way. Just 2hrs and we had a nice dinner....