Mie Goreng and Sunny Side - up

Mie Goreng simply means Fried Noodles. It is originated in Indonesia and spread throughout South East Asian countries such as: Malaysia and Singapore. It is made from yellow noodles, fried with oil, garlic, shallots, onion, cabbage, shrimps, chicken and Bakso (meatballs). Ever since I had to chance to try Indonesian food and their instant noodles is one of my must try. It immediately became my favorite. It is very flavorful and super simple! :)

Ingredients: 

• Indo Mie - Mi Goreng = 1 bag
• Eggs = 2
• Soy sauce = 1 tsp
• Pepper = 1 tsp
• Dried chili = (As prefer)

Process: 

• Indo Mie - Mi Goreng can be found at the local Asian stores that sell Indonesian and Malaysian grocery. There are some other brands too but Indo Mie is my favorite, their other kinds of noodles and flavors are good as well. 
• Cooked the Instant noodles as directed on the package. Drain the water and add all the provided seasoning in to the cooked noodles and mix well. 
• With a sauce pan, as you noticed my eggs are heart shape. I use a Heart Shape ring mold. If you don't have one, you can skip this step and fry your eggs normally. 
• Place your fried eggs onto the noodles and seasoned with some soy sauce and black peppers. I like to sprinkle some dried chili on my noodles and mix well before I place the eggs. 
• There you have it! :) 

Above picture is the Green Barley Noodles, it is as good as Mie Goreng and taste about the same. I added some Stirred fried shrimps with Paprika, Sweet n Sour sauce. :)

Enjoy, 

Anita A. 

Homemade Chicken Cordon Bleu

Chicken Cordon Bleu - One of my homemade recipes. It was the first time making one, it turned out to be pretty good. My recipe may not be the authentic one but it sure is a good one. Enjoy! :)

Ingredients: 

• Chicken breasts (Skinless & Boneless) = 4 pcs
• Hickory smoked ham = 8 slices
• Swiss cheese = 8 slices 
• All purpose flour = 1 cup
• Breadcrumbs = 1 cup
• Eggs = 3 pcs
• Paprika = 2 tbsp
• Dried Rosemary = 1 tsp
• Salt = 1 tsp
• Pepper = 1 tsp
• Olive oil = 1/2 cup
• Toothpicks

Process: 

• Have our chicken breasts cleaned and ready, them plastic wrap around it flatly and pound it til flatten. Season the chicken breasts with salt, pepper, paprika, rosemary, a little bit of olive oil, set it aside and let it rest for 10 - 15 minutes.
• Line up the Hickory smoked hams, Swiss cheese and toothpicks in front of you. There will be some rolling. 
• With your chicken breast, place two of smoked hams and two of Swiss cheese onto the chicken breast equally. Roll it forward and tug in both side as you go. To prevent the access juice when the cheese melts. Insert toothpicks to secure the chickens and its stuffing in. Use as many as you like but make sure you remember to take it all out when it is done cooking. 
• Roll the rest of chicken breasts and the fillings together. Let it sit for 5 to 10 minutes.
• Meanwhile, put your coating ingredients in the bowls. All purpose flour, beaten eggs, and breadcrumbs. Dip the prepared chicken onto the flour (Add, a pinch of salt and pepper pulls out some flavor, tap out some access flour as needed), then put onto beaten eggs (let it coats all sides), then to the breadcrumbs - make sure you cover enough. Breadcrumbs give some crunchy texture to the coating. Plastic wrapped and let your prepared chicken sit for 15 minutes in the fridge so everything is all set. 
• With a sauce pan, add the olive oil and let the temperature reaches medium heat, toss your chicken in the pan and let it look completely. In this process if you'd like to reduce fat, you can oven baked the chicken, it will be as crunchy as pan frying. All you have to do is, spray some olive oil on your pan, line - up your chicken and spray some olive oil onto the chicken and bake at the temperature of 150 degree Celsius and let it bake for about 15 - 20 minutes until you get a golden brown chicken and crispy on the outside. 
• Serve while hot, slice the chicken about 2 inches. I had my Chicken Cordon Bleu with some ketchup or Siracha sauce. Some people prefer the creamy sauce on top but for my opinion, I think the chicken itself is already creamy and cheesy. 
• Enjoy! :) 
  
  
  

  Enjoy, 

  Anita A. 
   

Okonomiyaki My Style

Okonomiyaki is Japanese cuisine! It is so delish! But since I like to cook and love to mix and match and play around with the ingredients I have in the fridge/pantry, here is my recipe of Okonomiyaki. It is not the original but it is my kind of Okonomiyaki. You know, I love the cook the way I like it. :)

Ingredients: 

• Soba noodles = Half pack 
• Soba sauce = 2 tbsp
• Chicken breasts  (Sliced in small strips) = 1 whole piece 
• Onion = 3 tbsp 
• Garlic (Chopped finely) = 2 cloves
• Zucchini (Sliced thinly) = 1/2 cup
• Cherry tomatoes = 10 pcs
• Eggs = 3 
• Soy sauce = 2 tsp
• Oyster sauce = 1 tbsp
• Sugar = 1 tsp
• Salt = 1/2 tsp
• Black Pepper = 1/2 tsp
• Olive oil = 2 tsp
• Cheddar cheeese (As you prefer) 

Process: 

• Place water in a sauce pan just enough to cover the noodles. Bring the water boil and place noodles in. Stir a little and let it cook for about 5 minutes (As it said on the package, and it turns out great every time). Drain out the water and set aside
• On a sauce pan, add olive oil. Let it get hot a bit garlic, until it gets fragrance. Add sliced chicken breasts. 
• When it is almost done add sliced Zucchini, stir until tendered add Salt, pepper, soba sauce, soy sauce, and mix them until completely combined. 
• In a bowl which Soba noodles sit in, add the stirred fried in and crack those 3 eggs. Mix well.
• Bring back to the sauce pan and let the egg cook on the bottom. When it is ready to flip, if you are not a professional like me, I find the big enough flat plate and cover on the sauce pan; turn it over and toss back to the pan with the top part. Let that side cooked completely. 
• It is now ready to serve! I served mine with picked red chili which I had pickled and stored in the fridge for about 2 - 3 days. It is such a good combination. 
• If you like some cheese on it, add some cheese on top and pop it in the microwave for a minute and it melts. I actually didn't like the cheese on top as much. I enjoyed it so much with Siracha Hot sauce on top of it! Yeah! Super hot and also having the pickled peppers at the same time! It was really nice! :)  

Enjoy, 

Anita A. 

Shrimps Tom Yum Soup

Who doesn't like Tom Yum Soup right? Well maybe those who are not into Asian food and those who doesn't enjoy the spicy and sourness of the soup. I love Tom Yum soup, especially Shrimps Tom Yum Soup. It is such a refreshing soup. You get all these herbs in there and it is so aromatic! 

Ingredients: 

• Shrimps (Cleaned and peels) = 15 pcs
• Chicken broth = 1 1/2 liter
• Lemon grass (Cut in 3 inches strips)= 1 strip
• Galangal (Thin slice) = 2 pcs
• Kaffir lime leaf (ripped) = 2 pcs
• Onion (Cut in quarters) = 1 pcs 
• Tomatoes (Cut in quarters) = 2 pcs
• Spring onion (Cut in 3 inches strips) = 3 strips 
• Cilantro (Cut in 3 inches strips) = 4 strips
• Tamarind paste = 2 tsp
• Fish sauce = 2 tbsp
• Sugar = 2 tsp
• Salt = 1/2 tsp
• Pepper = 1 tsp
• Chili paste w/ Soya bean oil = 3 tbsp
• Lime = 1 tsp

Process: 

• In a sauce pan, pour chicken broth, add salt, pepper, sugar and bring to boiled. 
• Add lemongrass, Galangal, Kaffir lime leaf, onion, and tomatoes. Let it cook for about 3 minutes.
• Add tamarind paste, fish sauce, chili paste, let it simmer for about 5 minutes.
• Add your shrimps (the reason why I add this last is because I don't want to overcook the shrimps, shrimp tastes best when it is perfect cooked and it just take about 4 - 5 minutes to cook or even less depends on how big or small the shrimps you use are. Mine was a regular to small size. So it only took me about 4 minutes. You can check as you go. Overcooked shrimps or prawns are chewy so pay attention. 
• Lastly, taste it! Tom Yum Soup comes with 3 flavors all in one bowl: Sour, sweet and salty; from there you can figure if this is the right taste you have. If you feel like there isn't enough sourness. You can add some lime, this give more fragrance to the soup as well. Add in all the rest of vegetables (Spring onion and cilantro). There you have it!
• Spicy, sour, sweet, and saltiness of soup! It is very refreshing! You can serve this with rice or by itself as you prefer. :)

Enjoy, 

Anita A. 

Vietnamese Style Fried Spring Rolls

Who doesn't like Spring rolls right? Either fresh or Deep fried, i love them both. Now there are many kinds of Fried Spring rolls, what you add in your fillings is really depends on personal preferences. But the kind that I made and I always like is the Vietnamese recipe. The wrapper I use is the same kind as those fresh ones but it is made specifically for frying. So when purchasing these sheets, you have to make sure that it is for the frying spring rolls, otherwise I will break when you try to roll or when you fry it, it actually won't turn brownish easily, it will stay white and the edges are almost burnt (Trust me I have been those a lot of different kinds of sheets. lol).. 

So I hope you find this recipe helpful and delish! I wish I had more pictures of every steps I made but, this is an months old pictures so I pretty much deleted some of them and didn't know I would be blogging about it. Hehe ^^

What you need: 

• Spring roll sheets (Thin and clear sheets same as Fresh Spring Rolls sheets)
• A bowl of water
• Cutting board or flat plate
• Tray for placing after rolling
• Wire rack/Kitchen towels for soaking out the oil
• Vegetable oil = 4 cups

Filling: 

• Ground pork = 1 pound
• Carrots (Shredded)  = 2 pcs
• Shallots (Sliced in tiny strips) = 6 pcs
• Garlic (Sliced in tiny strips) = 6 pcs
• Dried prawns (Soaked in water) = 1/2 cup
• Wood ears mushrooms (Soaked in water) = 400 gram
• Vermicelli noodles (Soaked in water til soften) = 2 cups
• Eggs = 2 pcs
• Salt = 1 tsp 
• Soy sauce = 2 tbsp 
• Oyster sauce = 2 tbsp
• Sugar = 1 and 1/2 tbsp
• Pepper = 2 tsp

Process: 

• Drain the dried prawns from water, if you have a mortar, use it to crush them finely or if you don't just use food processor to process it finely. 
• Wood ears should be drained from water as well and slice thinly in strips
• Vermicelli, cut them thoroughly with scissors about 3 inches. 
• When you have all things ready, in a bow: Place everything together and mix well for about 3- 5 minutes as necessary. (I usually put some of the mixture in microwave and heat it for a little bit then taste. If I find that I need more or something, I will add. 
• Wrap the mixture bowl and store in the fridge for all the ingredients combined. Leave for about 30 minutes or so. 

Rolling time: 

• Set everything ready in front of you: Water bowl, tray, cutting board and your mixture.
• With a sheet, dip it in the water and place on the cutting board.
• If you find that the sheet is turning alive and liquid is gone, place your mixture in. Just enough, don't be too generous otherwise it will be hard to roll and it will eventually break later on or during frying. 
• When placing the mixture, make sure it is in the middle of the sheet, spread it out a little bit but make sure you leave two sides or edges about an inch or two because you will have to fold both sides in.
• Wrap the edge right in front of you in, then two sides in that they meet in the middle
• Tug it in tight and tug in again as you roll to the end. 
• Dip your finger in the water and place on the end of the sheet, so it seals 

Frying: 

• Vegetable oil in the sauce pan and heat it in medium heat for about 7 minutes.
• Carefully place your Spring rolls in the hot oil one by one.
• Depends on the size of your sauce pan of how many you can put it, but do not put too much because it will be hard to cook and the temperature of the oil will be changed. 
• Place enough to fill the pan and leave it. 
• Do not stir!! wait until you  see a little crisp on the spring rolls, that's when you can start stirring. If you are not too lazy, you can stir constantly when frying, so Spring rolls will be fried equally on all sides. 
• When they turn brownish, place on the wire rack or place kitchen towels to soak out the access oil. 
• It is best to serve hot! but be careful! :)

Dipping Sauce: 

• Fish sauce = 5 tbsp
• Vinegar = 3 tbsp
• Sugar = 3 tbsp
• Salt = 1/2 tsp
• Water = 1/2 cup
• Red chili (Crushed) = 10 pcs
• Carrots (Shredded) = 1tbsp

Process: 

• In a sauce pan, put all the in ingredients together except Red chili and carrots) and bring it to boil, taste for sweet, sour and saltiness of the sauce. Place shredded carrots and let it cool completely.
• In a small dipping bowl, place the sauce added Red chili, if you feel like it needs some sourness, you can slice up some lime and add to the sauce. 
• What the sauce is supposed to taste like is actually depends on how you like it. Some people prefer it to be somewhat sweet or sour. But I love the taste of Sweetness, sourness and saltiness all in once.

How to serve: 

• These Fried Spring rolls can be eaten by it sauce with the sauce but some of us prefer to wrap while eating these. 
• What you need for wraps is lettuce, cilantro, mint, sliced cubes and thinly of cucumber, tomatoes and some beansprout. Together with some rice noodles. 
• Place lettuce as a sheet, cut your spring rolls in an inch pieces and place on, along with the rest of the vegetables. Dip in the sauce and there you have it! Enjoy!! :)

Bell Peppers Sunny Side - up

Bell peppers Sunny side - up 

So I had 3 colors of Bell peppers sitting in the fridge, I thought I would make something pretty out of it as I looked around, I saw eggs. So Sunny side up in Bell peppers' cups. :)

You won't need much of the ingredients, I am sure many of you have all these in your kitchen already. Enjoy! :)

• Eggs = 3 pieces 
• Bell peppers (Red, Yellow and Green ) = 3 
• Butter = 1 tsp 
• Olive oil = 1 tsp
• Soy sauce 
• Pepper 

• Pre - Heat your sauce pan in medium heat, add butter and Olive oil, when it is hot toss those 3 rings of an inch thick bell peppers in your pan. Turn them around and let it cook for a bit. 
• Crack your eggs, one at a time and pour onto the bell peppers' holes let it cook completely or if you prefer runny yolks, you can remove from the heat when you see suitable. 
• On to your plate, sprinkle some pepper either with or black and soy sauce. 
• This can be serve with hot steamed rice or baguette. I enjoyed mine with toasted baguette. It was really good, never knew it would turn out so pretty and delicious. 

I hope you enjoy my simple and delish recipe! :)

Homemade Apple Crisp Cupcakes

Apple Crisp Cupcakes with Cinnamon Frosting 

It is super delish and moist cupcakes ever! See below for the recipes I got from some websites (I forgot) I made it about 2 - 3 times and each time I played around with the ingredients to get that perfect texture, I added and also reduced some of the ingredients for my taste. 

This makes about 2 dozen cupcakes:

Cake: 

• Butter, room temp = 1 cup
• White sugar = 1 1/2 cup
• Egg yolks = 8 pcs
• Milk = 3/4 cup
• Vanilla ext. = 1 1/2 cup
• All purpose flour = 2 cups
• Baking powder = 2 tsp
• Salt = 1/2 tsp

• Preheat your oven at 175 Degree Celsius. Sift your dry ingredients (Flour, baking powder and salt) then set aside.
• In a bowl or if you have a stand mixer, cream together the room temp. butter and sugar until light and fluffy. Add egg yolks one at a time and when you are finish add vanilla ext, 
•  Have your dry ingredients and milk close to you, you will be adding them alternatively; flour then milk until you got everything in there and let it mix for a minute or two until everything is well combined. 
• Line your paper cups, this makes a regular size cupcakes of about 2 dozen. Line them in a baking tray. If your have ice cream scoop, use it to transfer the batter, this gives a perfect measurement for each cup. When you are done, bang your tray on the counter a little just so it gets in the same level. 
• Toss your cupcakes in the oven for about 30 minutes, this actually depends on what kind of oven you have. Mine is not the greatest one so it took me up to 30 minutes but you should check from time to time so you don't burn them. Use toothpick or a knife to insert. If it comes out clean, it means your cupcakes is done. 
• Cool them for 30 minutes or so, or just until they are completely cool down.

Cinnamon Frosting: 

• Butter at room temp. = 1/2 cup
• Confectioner sugar = 1/2 cup
• Beaten egg = 1
• Vanilla ext. 1 tsp
• Milk = 2 tbsp
• Cinnamon = 1 tsp
• Honey 1 tsp  

Process: 

• In a bowl, cream butter until soften, add a part of Confection sugar, egg yolks and vanilla ext. Cream together well. Add cinnamon, honey alternatively with milk and the rest of the sugar. Cream them well to the right consistency that you can spread the frosting. For the fluffiness of the frosting, make sure you cream the butter well enough. 

Apple Topping: 

• Fresh Apples - sliced in small cubes = 1 or 2 pcs
• Honey = 1 tsp 
• Cinnamon = 1 tbsp 

• In a bowl, mix all the above ingredients together well and set aside or refrigerator it. 

Crisp Topping: 

• Rolled oats = 1 cup
• Butter chilled and sliced in small cubes = 1/4 cup
• Brown sugar = 1/2 cup

• Pre - Heat your oven at 175 Degree Celsius for 5 minutes. 
• Mix brown sugar, and oat thoroughly, add butter and mix it together with the oat and sugar mixture. 
• Put the mixture onto the baking sheet and spread evenly flat.
• Toss it in your oven and bake quickly for about 10 minutes. Make sure you check constantly to avoid burning. 

Cupcake Assembly: 

• With your cooled off cupcakes, spread or pipping bag some Cinnamon Frosting, top them with Apple Topping and sprinkle some Crisp Topping. 
• Be generous as you'd like. :)

I hope you find this recipe helpful and delicious, I adapted the recipes from many food bloggers and video tutorial on youtube, I mixed and match the ingredients and this is what I have for my perfect Apple Crisp Cupcakes. 

Enjoy! 


This is such a bad picture, but it is the only picture I found of these cupcakes. Please ignore the beer. hehe! :) 

Rainbow Cake with Kitkat and M&M

My homemade Rainbow Cupcake. Topped with M&M and surrounded with KitKat! It's heaven!

Best Regards, 

Anita A. 

Red Velvet cupcakes w/ Cream cheese frosting

Homemade Red Velvet cupcakes and cream cheese frosting!

Red Velvet is actually my most favorite cupcake! It has that cocoa flavor but the color is red and the texture is so moist! Cream Cheese frosting just makes this cupcake so perfect! So rich, creamy, and cheesy combination! Oh my! ^___^

Cupcakes Ingredients: 

• All purpose flour = 1 1/4 cup
• Cocoa powder = 2 tbsp
• Baking powder = 1/2 tsp
• Baking soda = 1/2 tsp
• Salt = 1/4 tsp
• Unsalted butter, room temp. = 1/2 cup
• White sugar/Baking sugar = 3/4 cup
• Buttermilk = 3/4 cup
• Egg = 1 whole
• Vanilla ext. = 1 tsp
• Red food color = 2 drops

Process: 

• Preheat your oven at 350 degrees
• Mix all of the dry ingredients together in a bowl (This recipe doesn't require hand mixer or stand mixer, if you are not too tired and you need arm exercise. This will be a great one) . Sifting is a must when baking! You want no lumps in your cupcakes, cakes or any baking. Fine sifting is a must! 
• Cream together the butter, sugar until soften. Add egg and vanilla ext. until finely combined. 
• Add your dry ingredient by half and then add half off the buttermilk, mix it well. Add the rest of the dry ingredient and the remaining buttermilk. Mix it for about 3 - 4 minutes until everything is incorporated. 
• Drop one or two of the red food coloring. Before of using food coloring. They stain!
• Line your paper cupcakes in a cupcake mold. This recipe makes about 12 medium size cupcakes.
• Scoop the batter with an ice cream scoop if you have one and if you don't all you need is a spoon. Just make sure you divide them equally so they turn out to a same size. 
• Toss this in the oven and let it bake for about 20 minutes to 22 minutes. This really depends on your oven temperature. Some oven doesn't as long and some take a bit longer. Just get to understand your oven :). 
• You can always check, when the batter rises and it reaches the timing already, just insert a knife or a toothpick in the middle of the cupcakes. If it comes out clean, it means your cupcakes are ready! 
• Take them out from the oven, let them cool completely on a wire rack. 

Cream Cheese frosting: 

• Powder sugar = 2 cups
• Cream cheese (room temp.) = 2 oz
• Unsalted butter, (room temp.) = 2 tbsp
• Milk = 1 tbsp
• Vanilla ext. = 1 tsp

Process: 

• Combine all of the ingredient together, whisk it until it is all well combined like a paste and spreadable. If it is too thick and you can add 1 tsp of milk at a time but don't let it become runny. 
• You can store this in the fridge for later use.
• Pipe some of this frosting onto the cool cupcakes or you can just spread it with a knife. 
• I like my Red Velvet cupcakes with different varieties of fruits. Strawberry is a big hit when I made these cupcakes! 
• Enjoy! :)

Pork floss bun!

Homemade Pork floss buns! Super delish!

Pandan cupcakes with coconut frosting

Pandas cupcakes with coconut frosting! Yummy! 

All the cheesecake I made

Mulberry swirl cheesecake, peaches cheesecake, timtam cheesecake and White chocolate chips almond cookies.

Layered cocoa cheesecake!

On the bottom I crushed Oreo cookies without the cream to make the crust. Middle layer is just a plain cheesecake and on top of it is the cocoa layer of cheesecake. I also dusted some sugar powder on. It's a perfection. :) 

Almond and white chocolate chips cookies!

These cookies are really good! Just so soft and moised!! I should make some again! 

Tim Tam Cheesecake

So creamy and chocolatie kind of cheesecake! This was my second timtam cheesecake ever made. I also added some fresh strawberry inside. 

Best Regards, 

Anita A. 

Oreo Cheesecake

Homemade Oreo cheesecake, it's one of those cheesecake that you must make I guess. It turned out just good but I'm not a big fan of cookies on cheesecakes. I'm more of fruits kinda cheesecake girl. :) 

Homemade Mulberry sauce

My homemade Mulberry sauce. Only a year we will eat to have some of these fresh mulberry from Mulberry farms in the northern part of Laos - Xiengkuang. It is hand picked. It's so delish, of course I couldn't let it go away if I didn't make a sauce out of it for cheesecake and dips for breads, etc... 

All you need: 

• Mulberries (the ones that are a week away from being spoiled is the sweetest) = 2 lbs
• Sugar = 1 cup
• Salt = 1 tsp
• Water = 4 cups 
• Corn starch (Mix in a small bowl of 2 tbsp of water) = 1 tbsp

Process: 

• Place Mulberries, water, sugar, and salt in a sauce pan. Bring it to a boil and stir constantly to prevent burning and drying. Mulberries takes 5 to 10 minutes to cooked. 
• Once they are soften, they are ready. If your mulberries is not as sweet you can add more sugar but mine was just right and I only needed 1 cup of sugar. Salt helps bringing all the favor together, if you don't add salt in dessert, it just tastes plain. :) 
• Well it is all cooked and well done. Stir corn starch liquid in and stir constantly until you get that thick texture, that is what you are looking for. 
• Remove from the heat and let it cool completely
• Store in a jar or container as you prefer. If you don't plan to eat as much, you can store some in the freezer and it should last up to a month or so. Just make sure it is sealed completely.
• I serve my Mulberry sauce with plain homemade Cheesecake and it was divined! You can even spread on your toasts, bread as you prefer. 
• Enjoy! :)

Best regards, 

Anita A. 

Homemade Swirl Mulberry cheesecake with Mulberry sauce

Check out my Homemade Swirl Mulberry cheesecake with Mulberry sauce!! Super delish' 

Xmas night out 2013

Xmas night out with friends! 

Homemade Tim Tam Cheesecake topped with chocolate syrup!!

Homemade Sugar cookies

Sugar cookies!!! Super sweet but they are just super pretty! 

Homemade almond cookies

Made some almond cookies!!

Homemade Jello Shots

Homemade Jell-O shots anyone? So good and pretty!!!