Evolving, Evaluating and Playing in Creeks

Since living out of what I would call the "tri-state" area, I'm evolving.  It's a long and exciting process, which involves patience and a desire to open myself up to change.

I must admit, change is scary, but refreshing.  Most of this recent "change" has been forced on me, but it's making me re-evaluate my life.  My pace.  My preconceived notions about people.

Preconceived anything is not a good thing.  I'm happy to say that I'm slowly letting judgements fall away, as they should.  There is always more than meets the eye, and I'm trying my very best to give everyone a blank slate approach.

It's not easy, but I'm a work in progress.

A few things I've embraced since moving here are boots, cowboy hats and cows.  I love my cows.  I take pictures of them every time they are close enough to my car and there is no one behind me.

Which is often.

Speaking of no one behind me, the empty space out here is breathtaking, and it calms the nerves.  I also enjoy driving in peace, with no on riding up my rear cursing me under their breath.

I kind of putt along, staring at cows.  And Amish people.  And tiny goats.

Lastly, I have long underestimated the power of a nice creek.  One that has plenty of rocks and very shallow water.  If there is one thing everyone embraces out here, it's a good creek to dip your feet in, play in, and throw rocks in.

Kids will do this for hours.  And it's so much better than any Xbox.

I wish everyone a refreshing week, full of just enough change to make you re-evaluate your life.  Take it from me, sometimes the pace is too fast or the people are good as gold underneath the scary exterior.

Evolve, evaluate and play in a creek.  You never know, you might just like what you find. 

Since living out of what I would call the "tri-state" area, I'm evolving.  It's a long and exciting process, which involves patience and a desire to open myself up to change.

I must admit, change is scary, but refreshing.  Most of this recent "change" has been forced on me, but it's making me re-evaluate my life.  My pace.  My preconceived notions about people.

Preconceived anything is not a good thing.  I'm happy to say that I'm slowly letting judgements fall away, as they should.  There is always more than meets the eye, and I'm trying my very best to give everyone a blank slate approach.

It's not easy, but I'm a work in progress.

A few things I've embraced since moving here are boots, cowboy hats and cows.  I love my cows.  I take pictures of them every time they are close enough to my car and there is no one behind me.

Which is often.

Speaking of no one behind me, the empty space out here is breathtaking, and it calms the nerves.  I also enjoy driving in peace, with no on riding up my rear cursing me under their breath.

I kind of putt along, staring at cows.  And Amish people.  And tiny goats.

Lastly, I have long underestimated the power of a nice creek.  One that has plenty of rocks and very shallow water.  If there is one thing everyone embraces out here, it's a good creek to dip your feet in, play in, and throw rocks in.

Kids will do this for hours.  And it's so much better than any Xbox.

I wish everyone a refreshing week, full of just enough change to make you re-evaluate your life.  Take it from me, sometimes the pace is too fast or the people are good as gold underneath the scary exterior.

Evolve, evaluate and play in a creek.  You never know, you might just like what you find. 

reade more... Résuméabuiyad

White Almond Flavored Cupcakes and Buttercream

Happy Memorial Day!!

I got the urge on Saturday to whip up some cupcakes.

I decided something Red, White and Blue would be perfect!

I needed to make it snappy, so I just dug through my liners and found anything patriotic I could find.

Then I had a white cake mix in the cupboard, I added a teaspoon of almond extract to it, and baked them up.

I topped them with this butter cream recipe:

Almond Buttercream

I rolled them in Red, White and Blue Sugar and 

Presto!

Memorial Day Cupcakes!!

Happy Memorial Day!!

I got the urge on Saturday to whip up some cupcakes.

I decided something Red, White and Blue would be perfect!

I needed to make it snappy, so I just dug through my liners and found anything patriotic I could find.

Then I had a white cake mix in the cupboard, I added a teaspoon of almond extract to it, and baked them up.

I topped them with this butter cream recipe:

Almond Buttercream

I rolled them in Red, White and Blue Sugar and 

Presto!

Memorial Day Cupcakes!!

reade more... Résuméabuiyad

Grill Bar Steakhouse in Taman Pelangi, Johor Bahru

This is my second visit to Grill Bar Steakhouse in Taman Pelangi. Gary, the boss, has a gathering for family and friends to celebrate his sister-in-law's birthday and I am honoured that he invited me to join in. I am also glad to visit Grill Bar Steakhouse again because during my last visit, I missed the chance to chat with Gary and to photograph him in action.



Grill Bar Steakhouse was full house during our visit (it was a Sunday lunch). Grill Bar Steakhouse is so popular and is the favourite of so many that I was surprised to learn that it will only be its third anniversary this coming July :)


Gary was going to present this surprise dessert to a regular customer who has become a friend.

But after meeting Gary and his wife Eva, it is not hard to understand the success of Grill Bar Steakhouse. Grill Bar Steakhouse is brimming with energy and passion for good American style food. Customers also enjoy the warm service of the attentive Grill Bar Steakhouse folks.  



I noticed that Gary is very customer and service focused. Gary enjoys mingling and interacting with customers. Whenever he has the time, he will "sneak out" from his kitchen and chat with customers. Here Gary was helping to cut our steak.

Where did that passion for good food come from? Well, making and serving good food is literary in Gary's blood. You see, Gary's father and grandfather were the owners of the legendary Ah Yong Nasi Padang in old town Johor Bahru. To their fans, Ah Yong Nasi Padang defines good food in Johor Bahru during its days.

How did Gary jump from nasi padang warung to American grill and steakhouse? Gary's first job about 15 years ago was with the restaurant at the American Club in Singapore and then he moved on to Morton's Steakhouse Singapore, and other grill houses. Over 2 years ago, Gary suddenly decided to start his own grill bar, and since then, it was no turning back :) 

Here's all the good stuff we had during our visit :)



Our first dish was an appetiser which Gary calls his "Well Dressed Sloppy Joe". Well this appetiser is certainly no sloth in taste. The crispy, crunchy oven dried toast is eaten with Ozzy's rich beefy chili dip. (Ozzy is Gary's nickname. I forgot to ask him how that came about :P )


Wild Mushroom Soup RM14

The "Sloppy Joe" was followed by another appetiser, the "Wild Mushroom Soup". Made with fresh chopped mushrooms with a touch of truffle oil luxury, this mushroom soup is creamy, wholesome goodness.


Manhattan Seafood Soup RM14 per serving

There were 9 of us in the party, so we had room to try another appetiser. This time the Manhattan Seafood Soup. Slipper lobsters and calamari cooked in tomato soup - full bodied, savoury and sweet with a touch of tangy.


USA Sea Scallop with Spaghetti RM22

My share of the USA Sea Scallop wrapped with turkey bacon served with a mouthful of spaghetti. I love this spaghetti cooked with lobster bisque gravy - that umami flavour from the lobster is especially addictive.


Hardcore Solo Jerk Cheese Burger RM39

Gary calls this his "Hardcore Solo Jerk Cheese Burger". I took only a small bite of the patty to taste as I am not a big burger fan. The patty was chunky, beefy, juicy and wholesome. That deep fried chicken sausage perched on top looked like the crowning glory of this burger. I enjoyed the small bite that I took of this bouncy meaty sausage. The younger folks at the party were raving about this burger but I didn't pay enough attention to recall their exact words (sorry :P ). I was busy composing my photos :P This happens also to be my first outing with my new camera and the dim lighting was a challenge :)


Leather Jacket Short Ribs RM55

I am crazy about any kind of braised meats, so this huge "Leather Jacket Short Ribs" really got me excited. Gary slow braised this chunky short beef rib in low heat for over 10 hours before serving. Pardon the overused cliche "melt in your mouth" but this short rib was super tender and the fatty and gelatinous parts literally melted into savoury jelly. Good braised meat melts my heart, again.


Prime Filet Mignon RM50 (5 Oz)

Another tender steak, this Prime Filet Mignon had a slight savoury crust and the inside was thick and moist with that nice beefy flavour.  

After all that scrumptious meal, it was time for dessert.



We were all really stuffed and Gary wanted us to try this Danish Waffle.



Stuffed as we were, some dainty ladies in the party asked for this Chocolate Lava Cake - "Must Have"  they say. I was a little hesitant but have to admit that they were right :P Sweet and slightly bitter, warm and cold, soft and crusty - Grill Bar Steakhouse's chocolate lava cake is an interesting blend of flavours, mouth feel and temperatures. No wonder it is so irresistible.



Grill Bar Steakhouse serves many different interesting hot and cold drinks as well as beer. For today, I just have ice water to cut back on cream and sugar. This was one of the pretty drinks ordered by one of ladies :)

I am always happy to be back at Grill Bar Steakhouse. Great passionate folks, delicious food, lovely ambiance. 




Restaurant name: Grill Bar Steakhouse
Address: 202, Jalan Sri Pelangi, Taman Pelangi, Johor Bahru
Map: http://goo.gl/maps/WUYzl
GPS: 1.480602,103.773548
Hours: Monday to Friday 5:30pm to 10:30pm / Saturday and Sunday 12:00 noon to 10:30pm (Closed on Tuesdays)
No pork, no lard, alcohol served (beer only)

Dates visited: 2 May 2013, 26 May 2013

This is my second visit to Grill Bar Steakhouse in Taman Pelangi. Gary, the boss, has a gathering for family and friends to celebrate his sister-in-law's birthday and I am honoured that he invited me to join in. I am also glad to visit Grill Bar Steakhouse again because during my last visit, I missed the chance to chat with Gary and to photograph him in action.



Grill Bar Steakhouse was full house during our visit (it was a Sunday lunch). Grill Bar Steakhouse is so popular and is the favourite of so many that I was surprised to learn that it will only be its third anniversary this coming July :)


Gary was going to present this surprise dessert to a regular customer who has become a friend.

But after meeting Gary and his wife Eva, it is not hard to understand the success of Grill Bar Steakhouse. Grill Bar Steakhouse is brimming with energy and passion for good American style food. Customers also enjoy the warm service of the attentive Grill Bar Steakhouse folks.  



I noticed that Gary is very customer and service focused. Gary enjoys mingling and interacting with customers. Whenever he has the time, he will "sneak out" from his kitchen and chat with customers. Here Gary was helping to cut our steak.

Where did that passion for good food come from? Well, making and serving good food is literary in Gary's blood. You see, Gary's father and grandfather were the owners of the legendary Ah Yong Nasi Padang in old town Johor Bahru. To their fans, Ah Yong Nasi Padang defines good food in Johor Bahru during its days.

How did Gary jump from nasi padang warung to American grill and steakhouse? Gary's first job about 15 years ago was with the restaurant at the American Club in Singapore and then he moved on to Morton's Steakhouse Singapore, and other grill houses. Over 2 years ago, Gary suddenly decided to start his own grill bar, and since then, it was no turning back :) 

Here's all the good stuff we had during our visit :)



Our first dish was an appetiser which Gary calls his "Well Dressed Sloppy Joe". Well this appetiser is certainly no sloth in taste. The crispy, crunchy oven dried toast is eaten with Ozzy's rich beefy chili dip. (Ozzy is Gary's nickname. I forgot to ask him how that came about :P )


Wild Mushroom Soup RM14

The "Sloppy Joe" was followed by another appetiser, the "Wild Mushroom Soup". Made with fresh chopped mushrooms with a touch of truffle oil luxury, this mushroom soup is creamy, wholesome goodness.


Manhattan Seafood Soup RM14 per serving

There were 9 of us in the party, so we had room to try another appetiser. This time the Manhattan Seafood Soup. Slipper lobsters and calamari cooked in tomato soup - full bodied, savoury and sweet with a touch of tangy.


USA Sea Scallop with Spaghetti RM22

My share of the USA Sea Scallop wrapped with turkey bacon served with a mouthful of spaghetti. I love this spaghetti cooked with lobster bisque gravy - that umami flavour from the lobster is especially addictive.


Hardcore Solo Jerk Cheese Burger RM39

Gary calls this his "Hardcore Solo Jerk Cheese Burger". I took only a small bite of the patty to taste as I am not a big burger fan. The patty was chunky, beefy, juicy and wholesome. That deep fried chicken sausage perched on top looked like the crowning glory of this burger. I enjoyed the small bite that I took of this bouncy meaty sausage. The younger folks at the party were raving about this burger but I didn't pay enough attention to recall their exact words (sorry :P ). I was busy composing my photos :P This happens also to be my first outing with my new camera and the dim lighting was a challenge :)


Leather Jacket Short Ribs RM55

I am crazy about any kind of braised meats, so this huge "Leather Jacket Short Ribs" really got me excited. Gary slow braised this chunky short beef rib in low heat for over 10 hours before serving. Pardon the overused cliche "melt in your mouth" but this short rib was super tender and the fatty and gelatinous parts literally melted into savoury jelly. Good braised meat melts my heart, again.


Prime Filet Mignon RM50 (5 Oz)

Another tender steak, this Prime Filet Mignon had a slight savoury crust and the inside was thick and moist with that nice beefy flavour.  

After all that scrumptious meal, it was time for dessert.



We were all really stuffed and Gary wanted us to try this Danish Waffle.



Stuffed as we were, some dainty ladies in the party asked for this Chocolate Lava Cake - "Must Have"  they say. I was a little hesitant but have to admit that they were right :P Sweet and slightly bitter, warm and cold, soft and crusty - Grill Bar Steakhouse's chocolate lava cake is an interesting blend of flavours, mouth feel and temperatures. No wonder it is so irresistible.



Grill Bar Steakhouse serves many different interesting hot and cold drinks as well as beer. For today, I just have ice water to cut back on cream and sugar. This was one of the pretty drinks ordered by one of ladies :)

I am always happy to be back at Grill Bar Steakhouse. Great passionate folks, delicious food, lovely ambiance. 




Restaurant name: Grill Bar Steakhouse
Address: 202, Jalan Sri Pelangi, Taman Pelangi, Johor Bahru
Map: http://goo.gl/maps/WUYzl
GPS: 1.480602,103.773548
Hours: Monday to Friday 5:30pm to 10:30pm / Saturday and Sunday 12:00 noon to 10:30pm (Closed on Tuesdays)
No pork, no lard, alcohol served (beer only)

Dates visited: 2 May 2013, 26 May 2013

reade more... Résuméabuiyad

Dizi - A Traditional Iranian Dish at Parsia Restaurant in Taman Universiti, Johor Bahru

One of the greatest joys of food hunting for Johor Kaki blog is to stumble upon unique dishes that I would have otherwise never have a chance to try. Today, I want to share with you, Dizi - a unique traditional Iranian staple available at Parsia Restaurant in Taman Universiti in Skudai, Johor.

Dizi also known as Ābgusht (Persian: آبگوشت‎) which literally means "water meat", is a traditional Persian/ Mesopotamian mutton stew eaten with flat bread (naan). Dizi is served at Parsia Restaurant at RM12.

Amin, the boss of Parsia Restaurant, told me that this dish is commonly called Dizi, which means "stone" because it is traditionally made and served in crocks made of hollowed out rocks.



Nowadays, Dizi is served in much simpler aluminium pot, and pestle and mortar set.



Dizi stew is made with mutton, chickpeas, kidney beans, onions, garlic, potatoes, tomatoes, turmeric, and spices. The streaky meat and vegetable ingredients are cooked together for hours until it becomes an oily stew.



Amin showed me how Dizi is enjoyed. Amin demonstrated how the broth is strained from the meat and vegetables. The broth is drained into the aluminium saucer using the cap as the strainer. 


 
Dizi is then eaten by dunking pieces of the freshly baked flat bread in the rich sweet and savoury broth.

 

The tender meat and vegetable solids are then mashed in the small aluminium container using the aluminium pestle. The meat and vegetable are pressed into a paste.



The meat and vegetable paste is spread on a piece of Iranian flat bread before eating. I found Dizi a delicious and interesting dish.



The freshly baked flat bread at Parsia Restaurant is one the best that I have tasted so far.



The flat bread is freshly made right there at the restaurant.



The flat bread is baked using a clay oven or tandoor.



Dizi is a delicious traditional high calorie, high cholesterol staple to provide the needed energy for the heavy physical activity in the Iranian crop fields.

Give it a try. It's delicious and a fascinating Iranian dish.



Restaurant name: Parsia Restaurant
Address: 63-01, 64-01, Jalan Pendidikan 4, Taman Universiti, Skudai, Johor Bahru
Map: http://goo.gl/maps/dwA8d
GPS: 1.545076,103.629237
Hours: 11:00am to 11:00pm
Halal

Dates visited: 16 Dec 2012, 16 May 2013

One of the greatest joys of food hunting for Johor Kaki blog is to stumble upon unique dishes that I would have otherwise never have a chance to try. Today, I want to share with you, Dizi - a unique traditional Iranian staple available at Parsia Restaurant in Taman Universiti in Skudai, Johor.

Dizi also known as Ābgusht (Persian: آبگوشت‎) which literally means "water meat", is a traditional Persian/ Mesopotamian mutton stew eaten with flat bread (naan). Dizi is served at Parsia Restaurant at RM12.

Amin, the boss of Parsia Restaurant, told me that this dish is commonly called Dizi, which means "stone" because it is traditionally made and served in crocks made of hollowed out rocks.



Nowadays, Dizi is served in much simpler aluminium pot, and pestle and mortar set.



Dizi stew is made with mutton, chickpeas, kidney beans, onions, garlic, potatoes, tomatoes, turmeric, and spices. The streaky meat and vegetable ingredients are cooked together for hours until it becomes an oily stew.



Amin showed me how Dizi is enjoyed. Amin demonstrated how the broth is strained from the meat and vegetables. The broth is drained into the aluminium saucer using the cap as the strainer. 


 
Dizi is then eaten by dunking pieces of the freshly baked flat bread in the rich sweet and savoury broth.

 

The tender meat and vegetable solids are then mashed in the small aluminium container using the aluminium pestle. The meat and vegetable are pressed into a paste.



The meat and vegetable paste is spread on a piece of Iranian flat bread before eating. I found Dizi a delicious and interesting dish.



The freshly baked flat bread at Parsia Restaurant is one the best that I have tasted so far.



The flat bread is freshly made right there at the restaurant.



The flat bread is baked using a clay oven or tandoor.



Dizi is a delicious traditional high calorie, high cholesterol staple to provide the needed energy for the heavy physical activity in the Iranian crop fields.

Give it a try. It's delicious and a fascinating Iranian dish.



Restaurant name: Parsia Restaurant
Address: 63-01, 64-01, Jalan Pendidikan 4, Taman Universiti, Skudai, Johor Bahru
Map: http://goo.gl/maps/dwA8d
GPS: 1.545076,103.629237
Hours: 11:00am to 11:00pm
Halal

Dates visited: 16 Dec 2012, 16 May 2013

reade more... Résuméabuiyad

Live and Learn. And Eat Chicken.

Don't forget to sign up and save money on gasoline with Shell's FRN!  Free and easy to join!

Yesterday my 6th grader enjoyed a very exciting, very long trip to Washington D.C. with his class.  When I woke him at 4:45am I expected grumpy man growls.  Eye rubbing.  I expected the very slow moving, wander-through-the-hall-in-the-dark to bathroom deal.

Instead, he sat up bright eyed and bushy tailed.  He couldn't wait for his adventure to D.C.

The school gave us very clear instructions on what to pack.  Lunches had to be disposable, not cold packs.  A very small drawstring bag was allowed for money and valuables.  Lunch would be eaten either on bus (rain) or in a grassy area near one of the museums.

Dinner would be on the way home, either KFC, McDonalds or Taco Bell.

We decided on $40 of spending money, telling our son that $10.00 should be more than enough for dinner at a fast food restaurant.  This left $30 for souvenirs.

My oldest returned home at 11pm last night, very groggy and in need of sleep.  He reached into his pockets, dumped $3 and some change on the counter and went to bed.

Where are the souvenirs?  The shirt and the hat and funny keychains? 

This morning, I asked my son why he didn't buy any souvenirs.  He told me the other groups stopped at this store but his didn't, and blah blah blah.

You get the idea.

Then where is your money?

"I spent it."

On what?!

"Food."

Food?  Did you feed the whole bus?!

I packed him a lunch.  How did he spend $36.00 on dinner for one?  He told me the lunch I packed was smushed so he bought lunch.  And then he bought dinner at KFC on the way home.

What did you buy exactly?

"Dinner was, I don't know, a chicken meal.  But I didn't know it came in a bucket!"

A bucket?  As in family style?  How much was it?

"$18.99."

I answered with big mom eyes.  No words.

He laughed.  "I had no idea!  I've never been to KFC!"

He told me he gave the leftovers out on the bus.  I'm sure his classmates were thrilled with the free chicken tenders from KFC.  I bet he even made a few new friends, since there is not better way to gain popularity than with fried chicken and biscuits.

Most importantly, he lived and learned.  Not all fast food is created equal, and if something is $18.99, it's feeding more than one person. 

Now that is a lesson I never thought to teach, so thank you Washington D.C. and the school.  This is why kids need field trips, and other activities outside the classroom.  But that's a whole 'nother post.  

Happy weekend!

KFC anyone?

Don't forget to sign up and save money on gasoline with Shell's FRN!  Free and easy to join!

Yesterday my 6th grader enjoyed a very exciting, very long trip to Washington D.C. with his class.  When I woke him at 4:45am I expected grumpy man growls.  Eye rubbing.  I expected the very slow moving, wander-through-the-hall-in-the-dark to bathroom deal.

Instead, he sat up bright eyed and bushy tailed.  He couldn't wait for his adventure to D.C.

The school gave us very clear instructions on what to pack.  Lunches had to be disposable, not cold packs.  A very small drawstring bag was allowed for money and valuables.  Lunch would be eaten either on bus (rain) or in a grassy area near one of the museums.

Dinner would be on the way home, either KFC, McDonalds or Taco Bell.

We decided on $40 of spending money, telling our son that $10.00 should be more than enough for dinner at a fast food restaurant.  This left $30 for souvenirs.

My oldest returned home at 11pm last night, very groggy and in need of sleep.  He reached into his pockets, dumped $3 and some change on the counter and went to bed.

Where are the souvenirs?  The shirt and the hat and funny keychains? 

This morning, I asked my son why he didn't buy any souvenirs.  He told me the other groups stopped at this store but his didn't, and blah blah blah.

You get the idea.

Then where is your money?

"I spent it."

On what?!

"Food."

Food?  Did you feed the whole bus?!

I packed him a lunch.  How did he spend $36.00 on dinner for one?  He told me the lunch I packed was smushed so he bought lunch.  And then he bought dinner at KFC on the way home.

What did you buy exactly?

"Dinner was, I don't know, a chicken meal.  But I didn't know it came in a bucket!"

A bucket?  As in family style?  How much was it?

"$18.99."

I answered with big mom eyes.  No words.

He laughed.  "I had no idea!  I've never been to KFC!"

He told me he gave the leftovers out on the bus.  I'm sure his classmates were thrilled with the free chicken tenders from KFC.  I bet he even made a few new friends, since there is not better way to gain popularity than with fried chicken and biscuits.

Most importantly, he lived and learned.  Not all fast food is created equal, and if something is $18.99, it's feeding more than one person. 

Now that is a lesson I never thought to teach, so thank you Washington D.C. and the school.  This is why kids need field trips, and other activities outside the classroom.  But that's a whole 'nother post.  

Happy weekend!

KFC anyone?

reade more... Résuméabuiyad

Chicken Divan (Chicken with Broccoli)

My Mom got this recipe from my Aunt Ellen many years ago.  

It's always been a favorite of mine, one, because I love chicken so much it's amazing that  I don't grow feathers, and two, because I LOVE curry!!

It seems sort of "fancy" with the name and all, but honestly, it's quite easy to prepare.

I love one dish recipes, don't you?

ready to go in the oven

Chicken Divan

4-6 chicken breasts

2 cans cream of chicken soup

1 cup mayonnaise (I use fat free and it's just fine)

1 teaspoon curry powder

2 teaspoons lemon juice

1/2 teaspoon salt

fresh broccoli spears (about one large bunch, more if desired), steamed

margarine or butter

1 large package wide egg noodles, cooked and drained

Preheat your oven to 350 degrees.

Spray a 9x13 baking dish with non-stick cooking spray.

In melted butter or margarine, in a frying pan, saute your chicken breasts for about 15 minutes.

Steam broccoli and boil and drain noodles.

In a small bowl prepare the sauce:soup, mayo, curry, salt and lemon juice.  Combine.

Place noodles on the bottom of your baking dish.  Cover with chicken breasts, then broccoli, then top with sauce.

Cover and bake for 30 minutes.

Recipe can be cut in half for a smaller crowd.

Enjoy!

My Mom got this recipe from my Aunt Ellen many years ago.  

It's always been a favorite of mine, one, because I love chicken so much it's amazing that  I don't grow feathers, and two, because I LOVE curry!!

It seems sort of "fancy" with the name and all, but honestly, it's quite easy to prepare.

I love one dish recipes, don't you?

ready to go in the oven

Chicken Divan

4-6 chicken breasts

2 cans cream of chicken soup

1 cup mayonnaise (I use fat free and it's just fine)

1 teaspoon curry powder

2 teaspoons lemon juice

1/2 teaspoon salt

fresh broccoli spears (about one large bunch, more if desired), steamed

margarine or butter

1 large package wide egg noodles, cooked and drained

Preheat your oven to 350 degrees.

Spray a 9x13 baking dish with non-stick cooking spray.

In melted butter or margarine, in a frying pan, saute your chicken breasts for about 15 minutes.

Steam broccoli and boil and drain noodles.

In a small bowl prepare the sauce:soup, mayo, curry, salt and lemon juice.  Combine.

Place noodles on the bottom of your baking dish.  Cover with chicken breasts, then broccoli, then top with sauce.

Cover and bake for 30 minutes.

Recipe can be cut in half for a smaller crowd.

Enjoy!

reade more... Résuméabuiyad

Homemade Bak Kut Teh with A1 Soup Spices

I had a sachet of A1 Soup Spices tucked away in a kitchen drawer, given to me by Jonathan during my visit to A.K. Koh Enterprise, the makers of A1 products. I had told myself that I would make Bak Kut Teh with it, one day. So, since today is a chilly and rainy day, and I wanted to stay indoors, I decided that today is the right day for homemade Bak Kut Teh.



This is the A1 Soup Spices sachet. A1 Soup Spices is certified Halal and is equally suitable for making herbal soup with chicken.



Tearing open the sachet, a whiff of herbal fragrance escaped through the slit. It smelled like perfume to those who like herbs and was actually quite seductive :) The powdered herbs were held in sachets just like tea bags.



For this post, I followed the instructions on the back of the sachet to the letter. I added soya sauce and oyster sauce as instructed, hence the soup looked like tea. I did not add any MSG. After bringing the water and sachets of spices to boil, the meat was cooked for 30 minutes in medium heat. The aroma from the boiling herbal brew filled the kitchen and quickly spread to the whole house.



The homemade Bak Kut Teh garnished with a little spring onion - ready to serve. These pre-packed soup spices really simplify life a lot.



I like my ribs with a little fat attached. Made with fresh pork ribs, the meat was tender and can be stripped off the bone very easily.

 

The soup was quite good though it was nothing like Sze Hwa or Ah Soon. Still, I am quite happy with the results and how simple it is to make this classic comfort dish even for people who have no cooking experience - I am thinking of Malaysian/ Singaporean students overseas. These pre-packed herbs can really be a life saver :)

 

I am confident that with a little tweaking I can bring the taste closer to the big name Bak Kut Teh shops :) Adding mushrooms and peppercorns would help. The next time I try this, I will skip the soya sauce and oyster sauce, and make the Singaporean style peppery version.

 

 

(Note: I have not affiliation with A.K. Koh Enterprise and did  not recieve any fee for this post or any post in Johor Kaki blog.)

I had a sachet of A1 Soup Spices tucked away in a kitchen drawer, given to me by Jonathan during my visit to A.K. Koh Enterprise, the makers of A1 products. I had told myself that I would make Bak Kut Teh with it, one day. So, since today is a chilly and rainy day, and I wanted to stay indoors, I decided that today is the right day for homemade Bak Kut Teh.



This is the A1 Soup Spices sachet. A1 Soup Spices is certified Halal and is equally suitable for making herbal soup with chicken.



Tearing open the sachet, a whiff of herbal fragrance escaped through the slit. It smelled like perfume to those who like herbs and was actually quite seductive :) The powdered herbs were held in sachets just like tea bags.



For this post, I followed the instructions on the back of the sachet to the letter. I added soya sauce and oyster sauce as instructed, hence the soup looked like tea. I did not add any MSG. After bringing the water and sachets of spices to boil, the meat was cooked for 30 minutes in medium heat. The aroma from the boiling herbal brew filled the kitchen and quickly spread to the whole house.



The homemade Bak Kut Teh garnished with a little spring onion - ready to serve. These pre-packed soup spices really simplify life a lot.



I like my ribs with a little fat attached. Made with fresh pork ribs, the meat was tender and can be stripped off the bone very easily.

 

The soup was quite good though it was nothing like Sze Hwa or Ah Soon. Still, I am quite happy with the results and how simple it is to make this classic comfort dish even for people who have no cooking experience - I am thinking of Malaysian/ Singaporean students overseas. These pre-packed herbs can really be a life saver :)

 

I am confident that with a little tweaking I can bring the taste closer to the big name Bak Kut Teh shops :) Adding mushrooms and peppercorns would help. The next time I try this, I will skip the soya sauce and oyster sauce, and make the Singaporean style peppery version.

 

 

(Note: I have not affiliation with A.K. Koh Enterprise and did  not recieve any fee for this post or any post in Johor Kaki blog.)

reade more... Résuméabuiyad