Happy New Year 2010......

To all my readers and friends,

Hope this New Year brings you .....

Hopes for a bright future.

Affection & love.

Peace for the heart.

Prosperity that's unlimited.

Year round fun.

Happy New Year 2010

Happy Winter Soltice Festival 2009...

This morning I just realised it is Tang Yuen day again. I have been busy the last few days and I forgot to buy the ingredients to make my tang yuen (glutinous rice flour dumplings). I wanted to make some as I had miss making it last year. So off I went to Tesco and to my disappointment there were no glutinous flour and pandan leaves anymore in the big supermarket. Finally I decided to buy the ready made frozen ones which were just as nice with fillings of red beans, peanuts and my favorite black sesame. All I need is cook some syrup with rock sugar with a few slices of ginger and add in some pandan essence. I grind some glutinous rice and make some colored balls for added color but it is a bit hard.

Cooked glutinous rice dumplings......

Red bean fillings.........

Peanut fillings........

Sesame fillings.............

DIY Chicken Burger............

The moulded pattie...........

Prepared burger.............

Making your own burger is not too difficult. All you need is some minced meat of your choice, egg, chopped onions, breadcrumbs and a handful of spices for seasoning of your choice. I always make it in big portions and mould it and freeze it for later use. Today I made some with chicken thighs and breast meat. Here is to share..........

Ingredients: (makes 12 patties)

600 g minced chicken

1 big onion- chopped and fry in pan for a minute til soften.

1 egg

100 g breadcrumbs

1 tsp meat curry powder

1 tsp freshly grounded black pepper

1 tsp salt

Mixing the ingredients...............

Moulding the patties.........

Method:

Mix all the ingredients together with your hands in a bowl. Using a mould or your hands, shape into round patties of 1 1/2 cm thick. Shape it on top of a plastic sheet. Then place another plastic sheet on top of shaped burger. Fold to wrap and place in freezer and it will keep for a few weeks. When needed take it out of freezer and fry it in pan with a little oil til cook.(4-5 mins on each side) Sandwich with burger buns and some vege and dressings of your choice.

Breadcrumbs from leftover bread........

Wrap up with clean plastic sheets for storage in freezer.......

While In KL...............

Braving the traffic along the streets of Bukit Bintang.....

Christmas trees in The Garden............

Noel & Linda's wedding.........

Last weekend hubz and I attended a wedding celebration of his niece Linda to Noel in Sheraton KL. We had a great time meeting up with friends and relatives as well as filling our stomach to the brim with food. The next day was more food and shopping for me. The festive season and mega sales is here again and who is not tempted to buy and buy til we drop. At one point my plastic card was rejected which I later found out was due to their system breakdown and not my spending spree to the limit. That saves some money for my banker but a disappointment for me......

Here are the food we had @ Sheraton Imperial KL..........



Four hot combination of pumpkin rolls, salad prawns, stirfry top shells and spicy beancurd rolls.

Braised sharkfin soup with crabmeat......


Roasted crispy chicken with garlic sauce..........


Steamed Silver Garoupa fish with Nyonya sauce....


Sauteed Prawns with Butter...........



Braised Lin Chi Mushroom with Tao Kan and Broccoli...


Fried Rice with Assorted Meat..............


Sweetened Red Bean Paste with Lotus Seed.....


Pan fried pancake.......


Our Thank You gift from the lovely couple...the bridegroom is a handsome pilot........


Stirfried La Mian with Black pepper sauce @ dragon i KL............


Pork chop rice @ dragon i KL..................


Siau Lung Pau @ dragon i KL............

Din Tai Fung @ Midvalley, KL................


Pork chops with fried rice @ Din Tai Fung Midvalley.........

Beef La Mian @ Din Tai Fung, Midvalley.........

Super delicious dumplings with black sesame fillings in red bean paste @ Din Tai Fung, Midvalley............