Nancy's CookBook

Korean Bulgogi

Nancy — Fri, 18 May 2012 13:54:33 +0000

Korean Bulgogi

This Korean Bulgogi is so easy to cook!!!

Just place thinly sliced lean meat into a bowl. And add a generous amount of Korean Bulgogi sauce. Cover with Glad wrap and let it marinate for a few minutes in the fridge.

Then get a good grilling pan and put on the heat!
When pan is hot, add or spray some cooking oil to it. Next, place marinated meat gently into hot pan. Allow meat to brown quickly before turning it over to cook on the other side.

Serve with Cucumbers, Pinepple cubes or just any Salad!

Makes a good Entree as well as Main meal too!

Australains over here love their BBQ’S! Malaysians love their “Satays,” Thais love their “Khai Yang,” Non-vegetarian Indians love their “Tandoori Chicken or Lamb” and the Midddle-Eastern love their “Kebabs!” Many countries love all their own Char-grilled meat for their intake of 1st Class Protein Food.

Some vegetables are also very suitable to be grilled, like Egg-plants, all root vegeables like the Potatoes, Taros, carrots, etc. So Vegetarians can enjoy what they love too, in this method of cooking!

Enjoy! Be Happy!

Thanks for your visit!
Nancy Tan

French Butter Cre’pe with Lemon Butter & Fruits.

Nancy — Wed, 16 May 2012 08:10:08 +0000

French Butter Cre'pe with Lemon Butter & Fruits

French Butter Cre'pe filled with Banana and Peeled Red Globe Grapes.

Spread Lemon Butter on one side, top with fruits and fold in sides of cre'pe.

French Butter Cre'pe with Lemon Butter & Banana, Grapes.

I like this with “no frills” of Rich Cream or Honey etc.
I just added a dash of ground Cinnamon for extra fragrance!

This is all I need with a Cup of Tea!
This is good enough “induldence” for me, as I have to watch my diet at my age!

This is Really Delicious!!!

Hope you enjoy it too!

Thanks for visiting my Blogspot!
Please Share!
Cherrio for now!
Nancy

Cantonese-Styled Egg Noodles.

Nancy — Sat, 12 May 2012 15:13:50 +0000

Egg Noodles with Cha Shui & Roast Duck

This is a very simple dish to prepare, but it needs a little bit of Practice to cook the Fresh Noodle till it is just cooked right and not over-cooked or it can become too soggy!

You noticed that I had “tailed” all the bean-sprouts that I used. Easily done as the pot of water is being put to the boil!
This is a “crazy” thing to do, I might hear some of you young people say!

Yes, Grandmas all do it during my time and my time! Ha! Ha! I suppose those days were well spent in the kitchen, excercising our little fingers as there were no Computers or Coloured T.V. to watch. No Clubs to goto or even heard of “Bingo!” By the way, you can notice that the Sprouts definitely taste better as you crunch on them without the “tails” annoying your gullet!

Basically the Snap-peas and Sprouts, chopped fresh coriander were blanched very quickly in boiling hot water and dished out. Arrange on serving dish.

Fresh Egg Noodles were boiled in “rolling” hot water in a pot very quickly and dumped into cold water. This is reatedly done three times in a row!
Then on the third time Noodles are tossed in all the sauces____thin, thick with some Oysters’Sauce as well as a dash of Sesame Oil. Add dash of ground White Pepper for extra fragrance and flavour!

Add sliced BBQ. Meat of your own choice and some chopped Roast Duck!

Serve a small dish of Soy Sauce with sliced red chillies on the side, if desired.

Viola!!! Treat Yourself with an Appetide to Dine!

Thank you for Visiting my site. Please Share this page with your Family and Friends who may enjoy this dish!
Nancy Tan

Soft Tofu in Fermented Soya Bean Curd.

Nancy — Wed, 28 Mar 2012 12:57:49 +0000

Fotu with Fermented Soy Beans.

Try cooking this Vegetarian Tofu dish which I cooked for my family, as it is healthy and tasty to eat with Steamed or Boiled Rice.
I had used soft Tofu, Golden mushrooms, some chopped Chinese Mustard leaves with some mashed up Fermented Soya Bean-curd with chillies.

Lightly fry some chopped garlic with a dash of Olive oil, adding in mashed up white Fermented Soya bean curd. Add in some stock/water to bring to boil.

Add in the Golden Mushrooms and season with a pinch of Himalayan Salt.

Sprinkle in some chopped shallots and few slices of chillies, if desired.

Goes well with Hot Steamed Rice!

Thank you for visiting my food-blog and please Share it with your Family and Friends!
Many thanks!
Nancy

Purple Yam Cake

Nancy — Fri, 16 Mar 2012 13:47:19 +0000

Purple Yam Cake

The local Malaysian or Asian Yam Cake is normally steamed or baked with grated yam, coconut milk and lots of sugar to sweeten the cake.
The Malays and Nonyas in Malaysia call it “Kueh Binka.” When beaten eggs are added to the mixture before it is baked, it enriches the texture, adds richness and makes it aromatic as the end result of this delicious Asian local cake!

I understand the people from the Philipines love this Purple Yam and have similar cake baked with sugar and eggs too!

There is so much concern these days of the use of sugar in our Mordern diet as our basic Life-styles have changed so much from yester-years! We do not burn our calories as easily as we did during our younger days!

I baked this cake with just the grated Purple Yam and some Coconut milk with a pinch of salt, minus the sugar and eggs. It turned out beautifully as a piece of dense local Asian cake. No frills and just what I can consider for adding some healthy carbohydrates to our diet for a meal.
All natural purple in this yam as you know is good for you too!

Yam Cake can be substituted for bread or rice to a meal.

Add some Honey to it and you can have a moist snack with a cup of Tea!
Add a teaspoon of thick Coconut cream to a piece of the cake, there you go, it becomes richer and you can also easily put on some weight on, if you are too much on the lean side. Suit your own personal choice, really.

You are what you eat! One can actually decide for oneself which dress size to choose to wear before trying it on at the shops!

I sure do, how about you?

Thank you for visiting my blog and please come again!
Please remember to Share this Cake when you cook it!

Thanks!
Nancy

Wholemeal Tortillas with Mushrooms/Baked Chicken Drumsticks

Nancy — Thu, 15 Mar 2012 15:29:32 +0000

Wholemeal Tortillas with Spicy Mushrooms

These tortillas tasted good one morning when I sauteed some fresh mushrooms with some chopped garlic, and ginger and some crushed chillies. I added some Funegreek leaves and a dash of Turmeric powder and some Soya Sauce.
Serve it with any chutney of your choice makes it taste even better!

The wholemeal tortillas were pan-fried till a bit cripsy with some Mustard oil. You can spray your pan with some cooking oil from a can if you like to heat up your tortilla.

Meat Protein added here for a simple lunch

Later during the day I baked some Chicken drumsticks with chillies and some spices to serve with my tortillas for a simple lunch.
I enjoyed and loved it!

Thank you for visiting my blog. Please Share it with others!
Cherrio for now!
Nancy

Some Chinese Medicinal Barks!

Nancy — Wed, 29 Feb 2012 13:06:48 +0000

Chinese Medicinal Barks

Chinese Medicinal barks

These are such interesting barks of different shapes, sizes and colours commonly used in Chinese Traditional remedies! I came across them as I was “window shopping” out of curiosity in a Chinese Herbalist shop one afternoon. On enquiry, the Herbalist told me that these barks are good for general blood circulation in our bodies, best brewed with some meat or bones with some water.

Vegetarian Kelp Soup with Mushrooms.

Nancy — Tue, 21 Feb 2012 03:10:29 +0000

Vegetarian Kelp( seaweed) Mushrooms Soup

Once a week on Tuesdays I stick to a vegetarian meal for the whole day! This is what I cooked for myself for a nourishing “entree” Vegetarian soup prior to Vegetarian rice with lots of different nuts cooked with Turmeric powder.

My soup dish is mainly boiled with soaked dried Kelp (seaweed) and soaked Shintake’mushrooms, soaked dried Bean-curd(Haricot Caille Seche) and lots of sliced fresh Ginger!

Added a teaspoon of some vegetarian powder and seasoned the soup to taste with some tasty Brewed Light Soy Sauce. Served with a dash of white ground pepper for that aroma of fragrance to my nostril, as I took my first sip of it!

Lovely simple nourishing soup that I enjoyed, knowing also that I had taken in some natural forms of mineral salts, calsium and some source of vegetable protein for the day, and this is just the “entree” Soup of my Day!

Please Share this with your Family and Friends,and those whom you think do not not include “soups” in their meals at all!
Thanks!

Thank you for visiting my blogspot.
Cherrio,
Nancy
P.S.
The Kelp takes a while to become tender, so please bring the soup to simmering point after a good boil.

Rambutans are Sweet and Tasty Fruits!

Nancy — Sat, 18 Feb 2012 15:32:21 +0000

Larger bunches of Rambutans for sale!

Rambutans sold at Malaysian markets!

When you wish to buy Rambutans, always choose the ones that are brightly coloured! The “redder” the Rambutans, you can be certain they are riper and sweeter ones than those that are lighter in colour!

The flesh of the Rambutan inside is opague in colour and it is firm, with a seed inside which is unedible! Rambutans can be eaten fresh at room temperature or preferably chilled. They can successfully be added to a Mixed Fruit Salad, with their seeds removed if served to little Kids!

You can view more of the Rambutans in one of my youtube channels….www.youtube.com/cookingwithnancy/

Thank you for visiting my blogspot!
Please come again and also please “Share it” with your Family and Friends! Thank you!
Cherrio for now!
Nancy

Savoury Porridge

Nancy — Tue, 22 Nov 2011 16:43:28 +0000

Savoury Porridge

On a hot Summer morning, I cooked this Delicious Savoury Porridge.

Using “broken” rice grains especially ideal for cooking Porridge, I simmered the rice with lots of water until it became gruel porridge!

When I was young, about 10 year years of age, I used to walk to the Morning Asian Markets on a Saturday morning and sit on one of the wooden benches there and ordered such delicious fare! The Porridge Man asked me politely what type of raw ingredients I would like him to stir into his small pot after he scooped some plain porridge from a huge “stock-pot,” which he kept simmered over a Charcoal stove! He only used Clay-stoves with flames that leapt out on the pot from burning charcoals!

It was so interesting to sit and watch him cook a large bowl of Porridge just for me only! I liked my Porridge topped up with an egg cracked into it and stirred briefly! Oh yes! That was was his “speciality” he did to every customer, that “seeked him out,” in the marketplace in my hometown in Malaysia.

The price for a large bowl of Delicious Chicken/Meat Porriage was only Malaysian forty cents! To-day a bowl of Porriage would not be less than Aussie 6 dollars in Sydney. Now, that is a Great Inflation of Commodities!

Thank you very much and “Wishing you a Merry Christmas Season and a Very Happy and Prosperous New Year”

See you soon in 2012, as I am away till then!

Please Check out my Older Posts, Thank you very much!

Your Personal Food blogger and Recipe Developer,
Nancy