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Can you believe that this ugly smelly foam actually created from our raw meat? I recently bought a food detoxifier machine (also commonly known as food ozonizer) to remove the toxic and chemical from our meat and vegetable. I enjoy being a mother at home now, and temporary no plan to take up any retail jobs.  However being a SAHM is really not easy, especially to ensure that the kids get at least clean and healthy food from home.

Unlike my girl, the boys can eat almost anything we give to them. They love all kinds of vegetables, fruits, and they eat rice well too. Feeding makes our life so much simple when we have easy eaters. Although very small in size, it is indeed a blessing for me to have 2 boys eating well. As long as they are healthy, I am a very happy mother.

During the Mid Autumn Party, I prepare this dish (got this recipe online). I have always love the taste of Cencalok, a type of fine shrimp (geragau) fermented over the days with salt and sugar originated from Melaka. I can just eat my rice with Cencalok as condiment (adding slices of shallots, some lime juice, cut chilli)  but this time I try spreading it over the cucumber since we are having a Nasi Lemak dish during the party.

At least we get something different. But still I prefer my spicy and smelly plain cencalok just like that

Look exactly just like those we bought outside right? Tell you, it is very easy to make this at home.

With the availability of the frozen puff pastry (local brand, Kawan, which is famous for their frozen Roti Pratha), you can save the hassle of making puff pastry at home. One pack cost only Rm4.40 and it comes in 10 sheets.

You just need to cook your ingredients for your puff

Curry Puff Ingredient

• 2 big potatoes (cut little cubes)
• 1/2 big onion (minced)
• some garlic (minced)
• 1 cube Vermont instant curry paste Mild Flavour (my kids’ favourite)
• water to dilute the curry paste
• minced chicken (optional)

If you want good Apple Pie recipe, it is in my previous post here

Once you have your ingredient ready, just wrap it up with the puff pastry, slowly pressing down the opening with your fingers or secure it with the bottom of a fork. Once ready, just put it into the oven (set at 200C) for about 15 mins (or adjust depending on your oven’s heat).

So simple right?

I have been waiting, and waiting for the longest time, and I am happy that my camera search is finally over. And I cannot believe that I finally got a Sony (which was totally out of my choice) among all brands of camera in the market. Hope to catch more nice food picture with my new camera for this blog soon.

I am not a fan of Zhu Keok Chou, but when it comes to dishes cook by only certain people, I tell you, I can eat non stop man! 2 person who cook the best Zhu Keok Chou are Ku Mah (QQ’s Nanny’s SIL) and Jacss’s Confinement Lady.

This morning, I grab the opportunity of getting Ku Mah to teach me how to cook, since she is next door for a 3 days stay.

Ingredients we used:

• Pork knuckle (we bought one hand ~1kg) Rm19
• Zhu Cheong Yuk (~1kg lean meat from upper thigh) Rm 14
• I big bottle sweet Vinegar
• 1/2 big bottle water
• 1 small bottle black Vinegar
• 300g young ginger thick slices
• 1tsp soy bean sauce
• 1tsp mince garlic
• 1Tbsp cooking oil (use more dosage of sesame oil for confinement)
• 3 Tbsp sugar (adjust to taste)
• 1 Tbsp salt (adjust to taste)

Seems so much things to use right? But cooking this dish is really easy. It is just the way of doing it right, adjusting the taste the right way.

How to cook:

1. Combine both types vinegar plus water into a pot
2. 
3. 
4. Dry fry the pork cubes on wok (without oil). Once the meat is dry and cooked, add them into vinegar mixture
5. 
6. Fry fry ginger slices without oil. Add 1 Tbsp oil into middle of the wok, and saute garlic with soybean paste. Then saute everything till fragant. Transfer everything into vinegar mixure
7. Bring pot to boil.
8. Add in sugar and salt.
9. Continue to let it simmer for about 15 minutes or until the meat is tender.

Tadaa……when you test with a chopstick and if it can poke through the meat, that means its ready!

Instead of losing weight like I planned to, I have gained more weights. Not sure if I am eating more due to pressure, or its the wrong way of taking the diet supplement that I have just got. I just hope that some supplement I just got 2 days back will work fine on me, like any of those diet pills that work for all my friends.

Ever since we came back from my Grandpa’s funeral, I notice that Didi has been crying most of the night, in the middle of sleep. It got so bad and so tiring for both hubby and me, until I have to apply eye cream for dark circles below my eyes. Although hubby does not believe in asking the Chinese medium at temples, he still voiced out this suggestion and asked mum to go seek for medium to ask for advice. True enough, the medium said that the boy had been frightened. Hope the prayer helps to soothe him down after this. Poor Didi

I love those cute little thermos mugs and I have a great collection of these. Not only they are useful to keep our drinks warm, I find these insulated custom travel mugs very useful to store my boy’s porridge. It is more easier to bring a mug than to bring the whole big multilayer food container on our short trip out.

Fresh nutmegs (broken half, with its red flowery seads)

I have always wanted to get raw nutmegs to make my own nutmeg drinks. During my previous trip to Penang, Healy offer to get them for me from the wet market and she bought me 3kg in total, thanks, Healy!

How to make nutmeg concentrate

Ingredients (to get 1liter concentrate)

• 3kg nutmeg
• 1.5kg rock sugar (more or less according to individual taste)

Steps to do:

1. Clean the nutmegs, cut into halves, remove seeds, then smashed lightly the flesh.
2. Arrange all nutmeg face down (layered with rock sugar) in the slow cooker
3. Cover and start cooking on high for 3 hours and then set to auto for 6 hours

Remember, no water should be added if you want to extra the concentrate juice out of the nutmegs. After it cool down, I filter the concentrate and put them into clean container and keep in fridge.

front: a glass of chilled nutmeg diluted drink (made from 2nd round)
back: a bottle of very dark concentrate nutmeg juice (made from first round)

I actually made another batch of nutmeg juice by adding water into the “almost dried” nutmegs and let it cook in the slow cooker for another 6 hours or so. Tell you, it is still so thick that you can also bottle it and dilute with water when you need to a cup of drink.

Isn’t that easy?

Use of other parts:

• Flowery skin on the seeds: Can be dried and great for making chinese medicine
• Seeds: Great for making Salted Vege Duck Soup (Kiam Chai Ark)