The Curvy Kitchen Goddess

Many years ago, a friend of mine posted a recipe of this dish on her facebook. Knowing that my Ma love tofu so much I decided to give it a try. She gave me her "this is delish" look and that was all that I needed. My Ma's approval. *grin* I prolly didn't document it in here but I'm pretty sure I do have the picture somewhere in my archive folder / Instagram post. It was so simple that I can still remember the-what and how to at the back of my head. I promise! Fast forward to 2019, a few days ago while I was roaming in the hypermarket to get my groceries, I saw them tofu in the produce section I immediately think of the yummy Prawn steamed tofu that I made for my Ma, years ago. and nope, yours truly didn't refrain herself from getting the ingredients. So are you ready? Ingredient: Smooth tofu Egg Tofu Carrot Chicken Salt Seasoning Egg How to: Mashed them tofus, grate the carrot, cut the chicken. Mixed all of them together with t...

I had this conversation with my best friend during our recent road trip to the east coast regarding recipe and cooking. We were talking about this particular recipe and some people complained their food doesn't taste as good and something hit me. Like, yeah why is that so...? How can that be possible? It's the same ingredient ain't it? After exchanging our thoughts about it I came to the conclusion that; it's not about the recipe, it's actually about the cook. Every individual has their own personal taste. The ingredients are all the same but the quantity that you use is actually is up to you. While some like to keep it plain and simple others would prefer to have it rich in flavour hence the usage of a variety of spices and ingredient. last but not least, how you cook it plays another role to determine the flavour of the dish. The same chicken that I marinated wouldn't taste the same if I choose to grill, deep fry or boil it. What do you thin...

The perks of being me. So good at procrastinating, groceries shopping is still on KIV list. Hence the masterpiece. Nasi Goreng whatever. Ready? Ingredient: Dried Anchovies Bird's Eye Chilli Garlic Shallots Petai Beef Rice Salt Oil. How To: I pound the anchovies, bird's eye chilli, garlic, shallots. Heat the wok. Add some oil, not too much just enough to fry the anchovies and friends that you've pounded. Stir and leave them for few good minutes until it becomes slightly brown. Then throw in the Petai and beef. The same process, stir then wait until the beef is done. Now, add the rice, and salt to taste. Stir them evenly. You're done! Here's my Nasi Goreng Whatever. "whatever looks so good though" - The Kems Note: I actually utilized whatever ingredients I have in my fridge. With some leftover meat from the " kenduri ", no way I'm gonna waste it so, into the fried rice it goes.

Never add "kucai" in your fried Bihun. Not unless if you gonna eat them immediately. Else, strike it out from your list.

I don't like my Bihun to be soggy. Here are my tricks! Read on. I'll make sure I soak my Bihun for at least 30 good minutes. This should be enough to soften them. Set aside. Before I fry them this is what I will usually do. Boil some water. (whole kettle - approximately 1.8 litre) Place Bihun in the strainer. Throw in the water (evenly). I usually avoid soaking my Bihun with the boiling water, chances to end up with a soggy Bihun is high.

Bihun Goreng TomYam (heavily garnished)  Ingredient Oil - 5 tablespoons Chilli Paste : 4 tablespoons Bawang Paste : 2 tablespoons Oyster Sauce : 2 tablespoons Salt : 1 1/2 teaspoons Lemongrass : 3 (cut them finely) Carrot - 350 grams Cabbage - 300 grams Chicken - 200 grams Tom Yam Paste: 2 tablespoons or Tom Yam Cube: 2 cubes Bihun : 400 grams Optional Anchovies paste / powder : 2 teaspoons or Cukup Rasa: 1 teaspoon How To Soak the Bihun until it's softens. Set aside. Heat the wok, throw in the oil. Add the Chilli Paste, Bawang Paste, Oyster Sauce, Salt Lemon Grass, Tom Yan paste/cubes, Chicken and the optional items. Fry it for a good while until the chilli paste is cooked. Throw in them vege; carrot and cabbage Stir. Leave it for 3 mins or so until the veg soften (a bit) Then add the Bihun. Stir them well and evenly. Done. Garnish with egg rolls, coriander leaves, fried shallots, red chilli.

Ingredients Shallots - 50 grams Ginger - 50 grams Garlic - 50 grams Dried Shrimps - 3 tablespoons Water - 1 Cup How To Blend them all. Set aside and keep it in the fridge.