Matcha soba noodle salad -AFF featuring Japan

Okay, this is gonna be another rushed out post for AFF. Matcha soba noodle salad, a simple yet all so refreshing and delicious meal to have at anytime of the day. And it is really really so easy to prepare...I think even my kids can do it haha!

Ingredients for Matcha soda noodle salad (Serves 1)
1/2 package of matcha soba (or any flavor you prefer)
1 egg (tamago), beaten and pan fried, cut into thin strip
3-4 imitation crab meat, cut into thin strips
2 slices ham, sliced thin
1/2 Japanese cucumber, sliced thinly
1 tsp vegetable / olive oil

Dipping sauce:
1 tsp dashi granules
50ml mirin
50 soy sauce
1 tsp caster sugar 

• Bring a pot of water to boil and add in the soba noodles. Takes about 4-5 minutes depending on the thickness of the noodle. Do read the package for details.
• Drain and rinse under tap water to cool it to stop it from masak.
• Toss the cooled noodles in vegetable or olive oil to prevent it from sticking together.
• Place all the sliced ingredients nicely over the noodles. Then add a tsp of the tobiko over the top as garnish if desired.
• Prepare the dipping sauce by mixing everything together.
• You can either toss the toppings together and drizzle the sauce over or simple just fork out mouthfuls of noodle to dip into the sauce. Enjoy!

Such a simple and healthy dish to serve to your family and friends! Do try this at home. :)

I am happy to submit this to this month's Asian Food Fest #1 Oct 2016 : Japan, hosted by Alan from travelling-foodies   

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Onsen Tamago (Tofu with Hot Spring Egg) -AFF featuring Japan

Okay, let's not dwell on how long I've gone missing here haha! But at least I/m back for now for a good reason. :) I realize I need some food events or even my blogger friends to get me going on my blogging lately. Well, thanks to them, Alan & Wendy etc, coming up with this Asian Food Fest and here am I again haha! Okay, enough jibbing, let's get to business! I am posting a really simple, tofu lover's, yet just so delicious dish; Onsen Tamago. In English, it means Tofu with soft boil egg. The name itself already gets me hungry! :P

I do apologies on the poor lighting on the picture...probably because I haven't been using my DSLR for too long hahaha! Anway, the dish came out lovely! Happy with the result but maybe the egg needs a wee bit more work and practice. ;) I got this recipe from the book "Harumi's Japanese masak", author is Harumi Kurihara...quite a delightful read I must say haha!

Ingredients for Onsen Tamago (Serves 4)

600g soft/silken  (2 packs)

2 hot spring egg (recipe follows)

5g dried fish flakes (bonito flakes)

1/4 cup / 50ml soy sauce

2 tbsp mirin

1 tbsp sake / Japanese masak wine

grated fresh white radish (my own addition)

chopped spring onion (optional)

grated ginger (optional - I omitted this)

• Drain the tofu and wrap in kitchen paper to remove excess water.
• Make the dressing by combining the dried fish flakes, soy sauce, mirin and sake in a sauce pot. masak over low heat until mixture boils. Remove from fire and let mixture cools and strain. Note: If you cannot find the fish flakes/bonito, use a little concentrated fish stock to give a slight fish flavor to the dressing.
• Cut the tofu into 4 pieces and place one piece in each bowl.
• Scoop out a hollow in each piece of tofu.
• To make hot spring eggs (onsen tamago): place the room temperature eggs into a wide neck flask or any container that will hold heat. Add boiling water to cover them. Leave for 10 minutes.The yolks should still be runny with the white just masaked.
• Gently crack the egg into the cavity of the tofu squares.Place grated radish (if using), spring onion and grated ginger along side the tofu.
• Gently pour the soy dressing over the tofu and serve. Yummy!!

This couldn't be a simpler dish to prepare. I love how the runny yolk adds on to the flavor of the dish when it is cut up and enjoyed together. So delish! And the addition of the grated white radish was added bonus! It gives the dish a slight kick to the overall taste. And soy bonito sauce is fabulous! So flavorful...I can make this anyday and go with plain tofu and taste so so good.

Do give this awesome dish a try...highly recommend it!

I am happy to submit this to this month's Asian Food Fest #1 Oct 2016 : Japan, hosted by Alan from travelling-foodies

Get in the fun guys and join in the event. Added bonus is a give away by our dear generous Alan! Hahaha! 

Signing off now, cheers and will post soon!

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Nonya Fried Rice - MFF featuring Penang

Looks like I am not slacking after all, haha! Coming up with another post 2 days later...even I am surprise with myself, haha. Cutting a little close to the dateline...but better not doing it at all right? (self comforting) Anyway, this last post for this month is Nonya Fried Rice which I again adapted from out dear Phong Hong, thanks so much my friend! 

I have to say this is indeed a very delicious and flavorful dish! Really different from your usual fried rice. :P Most of the "punch" comes from the dried shrimp and fresh sweet prawns, yummy! To think that I didn't add much seasoning to that big pot of fried rice. So delicious! I followed Phong Hong's recipe pretty closely this time, here is my copy of it.

Ingredients for Nonya Fried Rice (Serves 4)
1 tbsp garlic, minced
3 large eggs, lightly beaten and seasoned with 1 tsp soy sauce and a dash of pepper
2 tbsp vegetable oil
5 tbsp vegetable oil
5 shallots, sliced thinly
4 garlic cloves, minced
50g dried shrimp, soaked and chopped finely
150g prawns, shelled and deveined
3 dried shitake mushrooms, soaked till soft and sliced thinly
1 tsp chili paste (I added so little because of my kids)
3 cups of masaked rice, cooled or overnight

Seasoning:
1 tbsp light soy saucce
1 tbsp oyster sauce
1/4 tsp salt
2 tsp caster sugar
a few dashes of pepper
1/4 tsp dark soy sauce

Garnish:
Thinly sliced spring onions
Fried Shallot crisps

• Heat up the wok and add the oil. Once the wok is hot enough, add in garlic and stir till aromatic.
• Add in eggs and fried till golden brown. Break it up with the spatula into smaller chunks. Dish up and set aside.
• Add the 5 tbsp oil at medium low fire. Add in the garlic and shallots and stir fry till aromatic. 
• Add in the minced dried shrimp and sliced mushrooms and continue to cool till fragrant again.
• Then add in the fresh prawns and masak till it turned pink. 
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• Add in the masaked rice, followed by the seasoning. Stir everything together till all the rice is coated with the seasoning and even colored.
• Lastly add in the fried egg and stir in well. Dish up and garnish with spring onion and fried shallots. Serve while still hot. Enjoy!

 It looks so ordinary, but the taste is extraordinary! Simply heart this, even my family was all praised, haha! Am so glad I still managed to attempt this even it was so last minute, haha!

Okay, will again submit this to this month's Malaysian Food Fest Penang Month hosted by Alan of Travellingfoodies.

okay folks, have a great start next week!
Cheers!

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Spaghetti Frittata

I have been making this simple dish but haven't got the chance to pen it down. Actually got this inspiration from none other then MASA himself, (ahem...that handsome Japanese chef). It was from his latest masakbook "Hello, MASA! Can you teach me how to masak". This particular masakbook has a good collection of simple gourment dishes for busy people to masak up within 30 minutes. And this Spaghetti Frittata is just one of them. Since I was making for 4 people, I up the recipe and added nore seasoning to the recipe. Since my kids are such pasta fans, I knew this dish was gonna be a winner. ;9

This simple dish consist of carb, protein and vegetables...really a complete meal on its own! So busy mums, do try this out, I can guarantee you the kids will love this. ;) Now let's check out what we need for this dish.

Ingredients for Spaghetti Frittata (serves 3-4 pax)

Note that the ingredients amount is more then shown above.

200 g dried Capellini pasta (Thinner the usual spaghetti)

2 tbsp olive oil

1 tbsp butter

2 - 3 smoked sausages, cut into bitesize 

100 g fresh broccoli floretts 

5 tbsp fresh corn (I use half of a corn's)

5 large eggs

6-8 cherry tomatoes, cut half

salt and pepper to taste

1 tsp Hondashi powder 

2 slices of Cheddar cheese

• First you bring a pot of water to boil. Add in the pasta to masak till al dente. 

• Next drain off the water and place the pasta in a mixing bowl. Add the oilve oil in, toss to coat it, so it won't stick together and form a big lump.

• In a saute pan, add in 1 tbsp masak oil and garlic over medium low fire. masak till it is aromatic, then add in the sausages. Stir fry awhile till you see the sausages are slight golden brown then add the broccoli florets.

• Next, add in the butter and sweet fresh corn. masak till the butter melted and the corn is soften a little. Remove from fire and set aside while you prepare the pasta and egg mixture.

• At this point, crack the eggs in to a mixing bowl, add in salt, pepper and the Hondashi powder. Mix well and then pour it over the reserved pasta. Then add the whole egg and pasta mixture over the sauteed vegetables.
• Arrange the vegetables so they are evenly spread out. Add in the tomato halves.

• Tear up the cheddar cheese slices and place evenly throughout the whole frittata. Cover the pan and masak at low fiire for a good 6-8 minutes, till the cheese is all melted in.

• Let the frittata cool slightly before slicing it to serve. 

Tadah! A meal prep easily in 30 minutes or less! Simple right? Plus it is something even the picky eaters will enjoy...okay maybe you might need to change some of the ingredients, but you get the idea. ;)

Do try this out and let me know how it turn out for you. Or tag me in Instagram @HoneyBeeSweets.Sg for me to check out. ;)

Have a good one guys!

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Meaty Egg Rolls (Chung Kian) - MFF featuring Sabah

Happy Vesak Day everyone! Hope that you all have a great break from all the exam and hectic schedules. Well I am...that is why I can have the leisure to blog today, haha! Nothing out of the ordinary but wanted to get this post up before the end of the month for MFF. This time is the simple Meaty Egg Rolls, also known as Chung Kian (corrected by a local, haha).

I absolutely love Sabah dishes so far, haha! Easy and delicious! This was made last minute and yet it turned out fabulous. My whole family enjoyed it...well eggs and flavorful meat, what is not to love? I adapted the Happycall method from Peng's Kitchen to make the egg crepe...so easy! Brilliant idea Peng!!

Ingredients for Meat Rolls (Makes 2 rolls)
Egg crepe

2+2 large eggs (I separately cracked 2 eggs each time)
1/4 tsp salt (This is for 2 eggs)
1/2 tsp mirin (optional, but I like the slight sweetness) -(for 2 eggs)
1/4 tsp cornflour (for 2 eggs)

• Heat up the pan with 1 tsp of oil at low fire. Lightly beat 2 eggs and add in all the seasoning. Do not over beat!
• Pour the egg batter in and cover lid. masak at lowest heat for 3-5 minutes, and do not brown it as you want to keep the crepe in it's bright yellow colour. Do not overmasak as over browning it will not look as nice.
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• Once the surface has masaked through, remove from pan. Repeat with the other 2 eggs and seasoning. Set aside for use later

Meat filling: (You can use either ayam or pork)
250g minced meat ( I bought those ready minced packaged pork, it does contain some fat)
1 tsp minced garlic
1 tsp minced shallot
1 tbsp finely minced ginger
1 egg white
1/2 tsp salt
1/2 tsp sesame oil
1/2 tbsp light soy sauce
1/2 tsp sugar

• In a mixing bowl, add in minced meat and all the rest of the ingredients and seasoning. Use a pair of chopsticks and mix in vigorously till the meat is sticky and pasty like.
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• Divide the meat mixture into 2 equal portions and then spread one of the portion on one of the egg crepe wrapper.
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• Then from the meat covered side (The left side from the above pic) and roll it in like a swiss roll...tightly if possible. Then wrap the whole roll in plastic wrap and close up the opening ends. repeat the same with the other portion meat filling and egg wrapper.
• Gently place the 2 egg rolls in the steamer and then steam at medium-low fire for 20 minutes.
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• After steaming, gently remove and let cool completely before unwrapping and cutting it up.

It was great that the texture  was just right, not tough or chewy on the meaty part. Do remember to wrap it nice and tight so as to avoid any air pockets. As you can see mine  still needs to work on that. :P Such a simple dish isn't it? It's yummy too! So if you ever ran out of ideas what to masak...this will be an perfect dish to try out. :))

I am happy to submit this to Malaysian Food Fest Sabah Month hosted by Mary Of a Pepper's Love.

Okay, got to go folks!
Hopefully I will be able to post up something before I disappear for 2.5 wks! Yikes! That's long! :P 
Have a happy long weekend my friends!

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Burnt Bottom Rice Vermicelli with Pork Gravy (MFF featuring Sabah)

Hi all! Sorry for missing in action again. It's no surprise as it was the exam season and thus being the mummy and worried as always, had to be studying with my kids. :P I guess most mummies does that nowadays. :( But today was her last paper and hooray! Away are the books and time to rest and relax! As my kids are watching "Alice In Wonderland" on TV now, I can happily blog away, haha!

I finally did a dish for this month's MFF featuring Sabah! I actually masaked this dish 3 days back but had to wait till today to post it. :P Anyways, this was a great simple homey dish that I highly recommend to any emakmies! Simple ingredients, simple to prep and masak and with such clear steps shown on Wendy's blog...you can't go wrong, really. Most importantly, it is delish!

Ingredients for Burnt Bottom Rice Vermicelli with Pork Gravy (Serves 2)

100gm rice vermicelli
3 eggs (beaten lightly and season with 1/2 tsp light sauce and dash of pepper)
1 shallot, chopped fine
1 garlic clove, chopped fine
150gm lean pork, sliced thinly

Marinate for the pork:
1.5 tsp soy sauce
1/2 tsp sugar
1/4 tsp sesame oil
1 tsp corn starch
 Gravy
3 tsp corn starch
1.5 cup water
1 tbsp oyster sauce

1 tsp sugar
salt, soy sauce and pepper to taste

• Soak the rice vermicelli in warm water till soften, about 30 minutes.
• Marinate the pork slices for at least 20 minutes.
• Heat up the work and pour the egg into the work, making sure the fire is at medium low.
• Gently place the vermicelli in the center of the egg and let masak for another minute before flipping the whole egg and noodle so the vermicelli will be at the bottom.
• masak the vermicelli for at least 5 minutes and lift to see making sure it didn't burn. Once the vermicelli takes on some golden colour and crisp up a bit, dish out on a big bowl with the egg side up, set aside.
• Prepare the gravy, mixing everything together and making sure no lumps.
• Now add a little more oil, and heat at medium low. Add in garlic and shallots and masak till fragrant. Add in marinated masak slices and stir to all masaked. 
• Add in the prepared gravy and masak till it thickens.
• Dish up the pork over the egg and scoop gravy and drizzle all over. Serve while still hot!

Doesn't this just look so homey and totally comforting to you? I am sure to make this again as my kids really enjoyed it. It is important you marinate the pork earlier so that it will be tender and soft.

A picture to show you how yummy it is inside where the vermicelli soaked up all that awesome gravy, haha! Go now, go make a bowl for yourself my friends....you can't go wrong with this. :)

I am happy to submit this to Malaysian Food Fest Sabah Month hosted by Mary Of a Pepper's Love

Okay, got to run folks, got a movie to catch! Watching Star Track "Into the Darkness" with hubs, haha! Have a great weekend all! 

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