superbly orginal masakan

super-Cheapskate Fried Egg Noodles

2009-11-30T12:39:00.000-08:00

As blogged, i had fried egg noodles for my brunch. The portion i prepared is really enough for brunch and breakfast or brunch the next day. Yahooo !! Smallgirl is now super kiam-siap!!!!! kinda proud of it now...

anyway, here is how it looks like...

Fried Egg Noodles. Less than a dollar or two?

To prepare is pretty easy. My dearest cousin sister asked why didn't i share my recipe here... well, honestly come to think about it i do not have a proper recipe to be shared with... is just my simply culinary self adventure which explains why my blog is here all about - Masak saje larh...

Basically i do not have much money left now. To survive, i've been thinking a lot lately... i can no longer choose - live to eat but rather eat to live lifestyle so that i can go home soon... the best method to work this equation out is to eat simple, sleep till as late as possible to combine the meal. This may be ridiculous but... it works.

The ingredients i used for this Fried Egg Noodles was simple and CHEAP saute garlic (chopped) and left over onion (chopped), an egg... and egg noodles. Well, the cost for this dish is probably less than a dollar or two for two meals. Egg noodle i just bought yesterday from TnT... a packet that cost about 99cents and there is plenty inside - can last for a few more times.

Let me share with you my simple ingredients... is quite standard and can be used all the times.

- prepare and cook everything with your thankful heart, 2oz of sincerity, 3oz of joy, 300g (the greater it is the tastier it is) of effort to taste

and ... is good to be served on the table to melt the heart!!!

2009-09-24T19:42:00.000-07:00

The ABC Soup (with salmon fish head)

Chinese Steamed Egg (out of shape)

They say this chinese steamed egg is the most basic dish of the chinese dishes. Simple, healthy and light... i think so too. Eventho tho is the simplest... i guess, it is the hardest to make too as the preparation is really test 'the skill'...

I've tried it many times prepared by mom and grannies... and sometimes eat out. Many versions of them... with or without additional ingredients like dried shrimps and meat. I must say, all of them are nice and tastes uniquely. Usually, mummies prepare for their children... you know every kid like to eat egg...

I tried it for the first time today. Well. it didn't really look nice... and it didn't look soft too. Popo was saying, the water was boiling too hot... and that's why. See. it's the skill... Popo said it's the practice... perhaps!!!

just can't wait to go back next year! :)

very random...

2009-09-22T21:27:00.000-07:00

Bacon, nicely done

Black Bean Pork Ribs with Mo Qua (well, due to the lighting... it looks like curry chicken) ... it's good!!! :P

Apple Juice with dried fungus

Self made corn soup

Stewed Rice (prawn, scallops, salmon fish, flower egg)

simple dishes for todei

2009-09-15T20:53:00.000-07:00

lotus root soup (done)

2009-09-14T23:36:00.001-07:00

lotus root soup ahhh...and still boiling!

2009-09-14T20:43:00.000-07:00

the making of lotus soup

and my simple dinner... with atlantic salmon sashimi to boot!! simple, healthy annd nice!! perhaps, ah kai ma is right! - Be s i m p l i f i e d !!!!!

sorry i know this is lame... i'm just being lame and bored, but i really savour my time spent at home... and in overall Vancouver :)

i had a freaking tiring day at work
and i was falling asleep while working
that explain how bad... i am now
i think.. i must really do something to improve the overall me
especially my health in general... and my look!!
can i still maintain my youthfulness for many years to come??

umur i baru 24 tahun.. tapi badan macam mak cik berumur 42!!

Namaste!!

Fish (head) curry

2009-09-12T14:29:00.000-07:00

well, instead of frying them...

here's a simple one to satisfy the appetite...

lacking of bowl so gotta stuff the fish head into a smaller bowl... it doesn't look really presentable, isn't it? hehe

well..it could be better

cheers!

Foo Chuk Yee Mai tong sui

2009-09-11T21:53:00.000-07:00

Foo Chuk Yee Mai (Gingko Barley with Dry Soya Skin) is one dessert that i see almost everyone will have or liking it. I dont particularly like this dessert cuz i think is too common. I don't know why... many Chinese restaurants will have this dessert as part of their banquet. In Malaysia, you can find this available at all dessert stalls from hawker stalls to higher end of dine out places that serve dessert. One ingredient that makes this dessert so classic is the Gingko nuts... because some quality Gingko is really expensive that is why is available at hotels or higher end of restaurants to serve at the end of an event or the menu.

Well, here in Richmond... i bought the ginkgo for CAD 0.88dollar per vacuum pack and i bought 2 which i think is good enough for two persons. It was so easy that i didn't need to crack the nuts... however, i dont find the taste - so original. Cant explain much... it just tastes bitter to me. For the soya skin, i think this is good perhaps better than those i had in KL. Texture is okay. I prefer this soft texture... because it can still remain intact during cooking. I find it chewy too...

No special method prepared here. Instead of adding rock sugar, i added brown sugar - self preference. I like the taste.

2009-09-10T21:50:00.000-07:00

brought this home from work.. ahh, so fresh ... so sweet

can't resist not to snap to provoke jealousy!

today's special! - black cord's liver with hoi sin sauce

2009-09-08T20:15:00.000-07:00

i had a simple menu for today...
to boost up themenu i brought home black cord's liver from work
distributed by amy and friends...
a big bag which i doubt i could finish it... too much consumption leads to rejection later :)

minced pork with preserved vegetable

stir fry choy sum with garlic

and black cord liver with self made sauce... quite awesome taste :) tsk tsk tsk

my only long bean favourite dish... and others

2009-09-07T23:28:00.000-07:00

well ... some lazy dishes i made. hope it looks okie... !!

higher class yumcha

2009-09-07T22:22:00.000-07:00

Cumpari's Gelato and Caffe :)

535 North Road
Coquitlam, BC V3J 1N7
Tel: (604) 936-8089

Was supposed to hang out longer at Burnaby mountain... due to the crying weather again we then proceeded for a cuppa of hot drinks at Cumpari's Caffe.

Well.. i don't know what to write about this place, to me is so brand new.... Nothing to compare tho... and i'm not really a dessert lover... all i am is someone who enjoy good company and relaxing ambiance... everything else doesn't matter anymore.

The drinks served were fine... and tiramisu was good too. Not too sweet... suits my taste.

Simple Salted and Century Egg Porridge

2009-09-06T01:21:00.000-07:00

Changes of weather making us feeling so lazy...
rather losing appetite...
and by the way, i'm so tired of having rice everyday
Choices of food here is so limited... and i'm so sick of it
To have different cuisine is more expensive pulak...

and know what, i kinda ...
never had so much of rice when i was in KL
somehow everything seems to be different here
Everyone asks to try the food... and meat seems to be just a must have dish
especially beef and pork
i think i have most meat and rice here...
sigh - how not i don't put on weight?

Weather was so gloomy last sunday
the first thing i thought of is to have porridge for lunch and dinner
*Porride also better known as congee.

Been working around the kitchen for an hour and a half... just for this pot of simple congee.
Simply Salted Century Egg Congee.

Well, to cut the crap...some basic steps of mine to prepare the congee...

Seasoning Ingredients
1 tsp sesame oil
Frozen Scallops
Minced pork meat (marinated with oyster sauce and pepper)
Salt to taste

Garnishing Ingredients
Chopped spring onions
Ginger - cut into fine strips

Directions

Cook rice in the stock for 40 - 50 minutes over medium flame.
Add in the defrosted fresh scallops together with some fine strips of ginger.
Mix in the minced pork meat and let it cook for 10mins
Add in both types of eggs and seasoning into the congee.
Leave it for 1 - 2minutes
Top with chopped spring onions, a dash of sesame oil and soya sauce (optional)
Dish out the congee into the bowl and add some garnishing
Ready to serve hot.

finally, we finished the whole pot...and nothing was left! hooray !!!

I N T R O D U C T I O N

2009-09-05T17:10:00.000-07:00

I started a few blogs but not many of them lasted for long.
Eventho i like to blog randomly but i find it hard to maintain my effort to keep my blogs active
i am following some blogs written by my friends...
and since last year i started to follow local bloggers who blog about food and where to find good food in especially both regions - Peninsular and Malaysia Borneo.

Malaysia is a multi-ethnic, multi-cultural and multilingual society hence it explains why some people and even tourists call this place a food paradise. The national language is Malay (Bahasa Malaysia) and English is the second language spoken in major cities and towns. Malaysians speak manglish (also known as Bahasa Rojak) which to vocabulary consists of English and Malay then with a little bit of hokkien, cantonese, mandarin and tamil, also which explains why it makes us so authentic ... so superbly original being a Malaysian. Malaysian cuisine reflects the various-racial aspects of Malaysia. Countless dishes in Malaysia are derived from ethnic influences which makes our cuisine again... - so superbly enriched and original like no others

I am a truly Malaysian smallgirl in my mid 20s moving into the horizon of adulthood. I am currently being a sole ranger exploring about life in a foreign land in the up north of the hemisphere for a few more months to come before heading back to kay ell. I am learning about life, culture, people and food hence I started this blog out of boredom but yet to find it an interest to be developed. I hope from my readings and the things i see, i'll be able to contribute a little bit more.

Masak and Masak masak (National Language) is no longer words that are uncommon with its usage anymore especially amongst the Malaysian food bloggers. Being away from homeland, somehow or rather it makes me misses more of local stuffs... local culture, local cuisine, friends, people, ...the food. Really people and the food.

Well, somehow i got inspired. Here, i cook more often than i was not. Learning to cook is neither too easy... nor too hard, i guess somehow is part of life. I wouldn't say i cook yummy dishes - simple home cook food i think i'm still doing okay. Besides, i find cooking is something we can't miss. From there, i picked up that life is like cooking... we taste the bittersweet of the food, if it fails we redo and perfect it till it tastes good. Learning from trials and errors... isn't life the way it is?

I think cooking should be relaxing and fun in order to cook a satisfying dish. I cook the way i want it to be with my instincts, imaginary and my taste bud experiences in the mood. This simple blog (super original dishes) covers my experiences in food and cooking adventure also whatnot. That explains why MASAK SAJElarh - which means just cook the way you want it to be with (larh) is a slang used by many Malaysians and Singaporeans to spice up sentences but it expresses different meaning and it depends how it is said. Is our very own way of English language which is also adopted from the Malay language and being widely used by almost all races. One point is that, it helps to shorten our sentences too (haha) if you know what i mean. When being used... the sentences we construct will sound more like a Manglish so now don't you think Malaysians are distinguished?

I hope you find this blog a little bit interesting especially for those who live to eat and eat to live there are links on the panel to help you to search for good food especially in the Peninsular.

dark thick soy sauce with roasted pork

smallgirl.