Recipe: Stir fried leeks with Chinese mushrooms and king prawns

It's finally February, which means that Chinese New Year is just 18 days away! Woohooo! This month, I will be hosting Cook and Celebrate: CNY 2015 with two wonderful ladies, so do submit and share any CNY recipes you have with us.

To kick-start this event, I'm sharing an auspicious dish, fit to be served at your dinner table throughout the CNY period. Leeks 蒜 are commonly served as the name is a homophone for "calculating (money)" (算suàn), mushrooms 冬菇 mean longevity and prawn 虾 sounds like laughter "ha ha ha". Last year, we cooked a similar dish with dried shrimps , but this week we bought some really nice, fresh and juicy king prawns so it went into this dish.

Such a simple, delicious dish - the kids got their hands (and mouths) on all the prawns as soon as I finished with the photo taking.

Here's to more money, longevity and happiness in the Year of Goat. :)

Stir fried leeks with Chinese mushrooms and king prawns
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 8-9 minutes
Serves 4

Ingredients
350g leeks (4 stalks), trimmed and sliced into 2" lengths at an angle
2 cloves garlic, finely chopped
2 tbsp cooking oil
3 Chinese or shitake mushrooms, rehydrated and sliced thinly
12 king prawns, shelled and deveined with tails intact
1 tsp ginger wine
1 tsp chicken stock granules


1. In a wok, heat oil over medium high heat. Add garlic and fry for 2 minutes, until lightly browned. Add mushrooms and stir fry for a minute.

2. Add the leeks and stir fry for about 1 minute, then add the ginger wine and allow to cook for a further 2 minutes. Add the king prawns and cook for 1-2 minutes, until prawn are cooked through. Season with chicken stock granules and serve immediately.

Note: For those who cannot take alcohol, you can omit ginger wine completely or replace with ginger juice (grate and squeeze).

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I am submitting this to the "Cook & Celebrate: CNY 2015" event which I am co-hosting with Zoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe. To join, simply cook or bake any Chinese New Year recipes for the whole month of February 2015.

Your post must be a current post i.e. posted in February 2015 - please do not link older posts.Please mention our "Cook & Celebrate: CNY 2015" event in your post and link back to Zoe of Bake for Happy Kids, Diana of The Domestic Goddess Wannabe and Baby Sumo of Eat your heart out.

Happy cooking! Do check out the other bloggers recipe below:

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Recipe: Spaghetti pasta with garlic butter prawns, crispy bacon and chilli flakes

Last year, my kids were totally crazy about pasta (having pasta every weekend and weekdays too if they can get away with it)... and it looks like this craze will continue in 2015. Other than crispy bacon, my kids also love prawns hence this pasta dish was born.

It is a combination of the Asian-style "garlic butter prawns" as well as Italian aglio olio pasta - a really fantastic fusion pasta dish, I have to say. For the adults, I also added in some dried chilli flakes for the spicy kick. Absolutely delicious!

The kids love this :)

Spaghetti pasta with garlic butter prawns, crispy bacon and chilli flakes
Recipe by Baby Sumo
Preparation time: 10-15 minutes
Cooking time: 15 minutes
Serves 4


Ingredients
300-350g spaghetti
1 1/2 tbsp extra virgin olive oil
4 rashers streaky bacon, finely sliced
4 cloves garlic, minced
20 king prawns, peeled and deveined, with tails intact
1-2 tbsp salted butter
1-2 tsp chilli flakes
2-3 stalks parsley, roughly chopped
8-10 sweet basil leaves, thinly sliced
Salt and freshly ground pepper
Parmesan cheese, to garnish



1. In a pot of salted water, cook the spaghetti pasta according to pack instructions, about 8-10 minutes until al dente. Remove from heat and drain, run under cold water to stop from cooking further.

2. Heat the olive oil in frying pan on medium high heat. Add bacon and cook for 3-4 minutes, until crispy and golden brown. Remove and set aside.

3. In the same pan, melt the butter and then add the garlic and cook for another minute until golden brown. Then, add the king prawns and chilli flakes (start with 1 tsp and more if you prefer it spicier), and cook for 1- 1 1/2 minute until the prawns are cooked through. Add the drained pasta, season with salt and pepper as necessary and toss well.

4. Using a two-pronged carving fork, swirl some of the pasta around the fork. Slide the pasta off the fork and mound it in the center of a plate. Repeat for each serving. Top with crispy bacon, prawns as well as parsley and basil. Grate Parmesan cheese all over.

Note: You can omit the chilli flakes in Step 3 if serving to kids, then sprinkle in at the end with cheese for those who want it.

*I am submitting this to LTU: Noodles/Pasta hosted by Anne of My Bare Cupboard.


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Recipe: Mee Goreng (Malay-style fried yellow noodles)

Today, I am sharing the recipe which I wrote for my guest post on The Beesley Buzz last month as part of the WORLDFOODS International Fusion Recipe Swap Challenge.The dish I chose to showcase was mee goreng, a much-loved Malay-style fried noodle dish which can be eaten anytime of the day.

For the challenge, we were required to incorporate WORLDFOODS sauces into a favorite or typical dish from our country and I have chosen the "WORLDFOODS Indonesian Fried Rice 'Nasi Goreng' Paste". Having used this sauce before to make fried rice, I was confident that it would taste good in the mee goreng recipe too.

For mee goreng, we usually use thin yellow noodles, however a good substitute if you cannot find yellow noodles where you are is spaghetti. Other ingredients that we can find in mee goreng is chicken strips, prawns, fish cake as well as vegetables such as choy sum and cabbage. The WORLDFOODS paste includes garlic, dried chillies, shallots, onions, turmeric and tomato paste hence the noodles is fragrant with a slight spicy kick. If you prefer it spicier, then add in more chilli paste.

Mee goreng is commonly served with a fried egg, or you can also have it with a spicy egg sambal. Enjoy the recipe!

Mee goreng (Malay-style fried yellow noodles)
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 12 minutes
Serves 2-3

Ingredients
300g yellow noodles
2 heaped tbsp WORLDFOODS Indonesian Fried Rice 'Nasi Goreng' Paste
2 cloves garlic, finely chopped
2 tbsp cooking oil
2 fish cakes
80g chicken breast, sliced
3 stalks choy sum
1 cabbage leaf
10-12 prawns
1 tsp dark soy sauce
1 tsp light soy sauce
1 tsp cili giling (chilli paste) (optional)


1. In a large saucepan or wok over medium high heat, add the oil and garlic, and cook for 1 1/2 minutes, until fragrant and lightly browned.

2. Add chicken and cook for 2-3 minutes, then add the WORLDFOODS paste and fry for a further 1 minute, until fragrant. If adding chilli paste, you can add it at the same time as the WORLDFOODS paste. Add the fish cakes and cook for another minute.

3. Add the noodles, and toss until evenly coated with the sauce. Add the choy sum greens, cabbage and prawns, and season with dark and light soy sauce. Cook for another 2-3 minutes, until greens, prawns and noodles and cooked through.

4. Serve immediately with some sambal at the side.

Note: You can substitute the yellow noodles with spaghetti. Cook the spaghetti until 80% cooked, then add in as you would if using yellow noodles.

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*This recipe was featured on Asian Food Channel's Facebook page on 10 December 2014.

Red Lobster Malaysia, Intermark Mall, Kuala Lumpur

Red Lobster, the world's largest seafood restaurant chain has opened its doors at the Intermark Mall, marking its debut in South East Asia. This iconic American casual dining seafood restaurant chain from the USA first restaurant in the US was opened in 1968 in Lakeland, Florida by founder Bill Darden and has since grown to over 700 restaurants across the United States, Canada, Middle East, South America, Japan and now Malaysia.

Red Lobster in Malaysia is operated by the Secret Recipe F&B Group in partnership with Darden Restaurants. According to Mr Ray Bauer, Managing Director of Franchise Operations, Asia for Darden Restaurants, Darden has invested into partnerships in cultivation of lobsters and aqua farm facilities for sustainable supplies in the country.

I was invited here for a food review here over the weekend, and I am happy to have gotten a taste of the Red Lobster seafood dining experience. 

To start, we had their famous Cheddar Bay biscuits - loved the warm savoury cheese biscuit (texture very similar to a scone). All orders will receive unlimited, complimentary servings of this. Other starters that we had were the lobster pizza (RM36.90) and the Parrot Isle Jumbo Coconut Shrimp (RM22.90). The pizza had a crisp thin base and was topped with Maine lobster chunks, fresh tomatoes and mozzarella cheese. But my favorite starter has to be the shrimp, coated in their signature batter, then tossed in coconut and deep fried to crispy perfection and served with a pina colada sauce. Really yummy!

Both soups that we tried were really delicious too - I had the lobster bisque (RM11.90 per cup, RM19.90 per bowl) and it was creamy, rich and came with generous chunks of lobster. I also tried some of the New England Clam Chowder (RM10.90 per cup, RM17.90 per bowl) and it was also very good. Creamy and loaded with clams and potatoes.

As for the mains, we tried some of their signature combinations - Bar Harbor Lobster Bake (RM109.90), Grilled Lobster, Shrimp & Scallops (RM99.90), Crab & Roasted Garlic Seafood Bake (RM74.90) and Lobster &Steak Burger (RM69.90). These are great for sharing as they are served in pretty large portions.

Bar Harbor Lobster Bake - a roasted split lobster tail, tender shrimp, sea scallops, mussels and linguine in a savory broth

Crab & Roasted Garlic Seafood Bake - Alaskan king crab with shrimp, sea scallops and potato wedges. We got a special tutorial from Mr Ray Bauer on how to shell the crab legs - and thanks to him, I'm now a pro at it! :) Found the crabs to be a tad salty, but still pretty good and it's really fun to eat (so easy when you know how, the meat just slips out effortlessly each time).

Grilled Lobster, Shrimp & Scallops - a split Maine lobster tail, skewered shrimp and wild caught sea scallops with wild rice pilaf. My favorite dish of the day, I really loved the meaty, tender lobster. For this dish, the scallops were the larger variety, and plump and skewered prawns were very tender and juicy too.

Other than seafood, Red Lobster Malaysia also serves steaks, pastas and chicken dishes. All meats served here are certified halal and no alcohol is used in preparation of the food.

Lobster and Steak Burger - beef burger patty topped with cheese, and onion rings. Served with grilled Maine lobster and French fries on the side. I did not try this, so not sure how the burger patty is.

And to end our meal, we had two rich desserts, the Double Chocolate Torte (RM15.90) and cheese cake (RM15.90). Really sinful and good!

By the way, they also have live Maine and Rock lobsters for diners to choose from. The Rock lobsters come from Sabah. They can either be steamed or roasted with a crab-and-seafood stuffing at an additional charge. The live lobsters can range from 600g to 1.5kg. Seasonal price, but for a rough idea, the price will be RM27 per 100 grams for Maine Lobster and RM56 per 100 grams for Rock Lobster.

Verdict: Overall, I was impressed with the quality and freshness of the seafood. The dishes that we had were certainly good and well-prepared. My Top 3 recommendations would be the Jumbo Coconut Shrimp, Lobster Bisque and Grilled Lobster, Shrimp & Scallops. 

Opening times: 11am to 10pm daily.

Location: Red Lobster Malaysia, The Intermark, Ground Level, Lot G-17, Intermark Mall, 348 Jalan Tun Razak, Kuala Lumpur.

Tel: 03-2181 4855

Website: https://www.facebook.com/redlobstermalaysia




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Recipe: Mee suah 麵線 noodle soup with prawns, chicken and tofu

We have been getting quite a lot of rain here in KL and the rainy weather is definitely making me crave for hot soupy noodles. A delicious noodle dish that we like is mee suah 麵線 in a chicken or ikan bilis (dried anchovies) broth.

Mee suah noodle soup

This is a dish I have been eating since I was a little girl. We have it when we want a simple and quick meal. Also, when I'm feeling under the weather, my mum always makes this for me - it is comfort in a bowl.

Now, my kids also often request this- their favorite version consists of prawns, sliced chicken, tofu and choy sum. Tasty, nutritious and best of all, this is something you can whip up in under 30 minutes.

Most Chinese mums (or dads) would have cooked this for their family at some point in their life

The brand of mee suah that I buy is in a red packaging from a company called Chin Peng Mee Factory with two dragons on the front. For some reason, most mee suah comes in red packaging (perhaps to signify prosperity). Mee suah noodles cook very quickly, so do not overcook or else you will end up with a mushy lump.

Mee suah 麵線 (flour vermicelli noodles) with prawns, chicken and tofu
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 20-22 minutes
Serves 4

Ingredients
4 pc flour vermicelli noodle (mee suah 麵線)
600-700ml ikan bilis stock
1 tbsp cooking oil
2 cloves garlic, finely chopped
200g choy sum, washed and cut into 2 inch lengths
A handful spring onions, cut into 1.5 inch lengths
20 king prawns, peeled and deveined with tails intact
100g chicken breast, sliced thinly (or pork)
1 tofu, cubed
6 shitake or Chinese mushrooms, rehydrated and sliced thinly
Salt, to season

To serve - Condiment
6-8 cloves garlic, finely chopped
4-5 cili padi, deseeded and chopped
Soy sauce


1. To make the ikan bilis stock, simply add about 1 large handful of ikan bilis (rinsed) with 700ml water and simmer on medium heat for about 10 minutes. Strain away ikan bilis and discard.

2. In a wok or large saucepan, heat the oil over medium high heat. Add the garlic, and cook for 2 minutes, until lightly browned. Then, add the mushroom and stir fry for about 1 minute, then add the ikan bilis stock (or chicken stock) and bring to the boil.

3. Add the chicken and cook for about 2-3 minutes, until it is cooked through. Then, add the mee suah noodles and cook for about 2 minutes (depending on which noodle you use) and quickly add in the king prawns, tofu and choy sum and cook for a further 1 minute, until the prawn are cooked. Finally, taste and season with salt as required, and just before serving, add in the spring onions and cook for about 10-15 seconds. Divide into bowls and serve with a condiment of garlic, chilli and soy sauce.

Note: You can also use chicken stock instead of ikan bilis. See here for a light chicken stock recipe.

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Recipe: Stir fried udon with prawns, scallops and sweet chilli sauce + WORLDFOODS Giveaway

Hi everyone! I am delighted to share that WORLDFOODS products are now available to purchase at all Cold Storage stores (including Penang and Johor), Jason and BIG supermarket.

Why WORLDFOODS products? If you're a busy parent / someone working full time with little time to cook / someone who wants to whip up a quick meal in the kitchen, WORLDFOODS is simply perfect for you. Through my collaborations with WORLDFOODS this year, I have discovered many interesting & delicious sauces which I can use for my everyday cooking ie. for stir fries or as a marinade or dipping sauce. They're really convenient and easy to use. Furthermore, WORLDFOODS sauces are food allergens free, trans-fat free and gluten free with no artificial preservatives, coloring or flavouring,  and are suitable for vegetarians, vegans, coeliacs and Muslims.

To celebrate WORLDFOODS being stocked in these new locations, we are doing a giveaway whereby 3 bottles of WORLDFOODS Dipping/Stir-Fry sauce will be given away to 1 lucky winner.

Please enter your details onto Rafflecopter App below as well as commenting in this blogpost "I want to enter this giveaway" with your name and email address - you can gain more entries by completing additional steps in Rafflecopter. This contest is open to those living in Malaysia and Singapore, and will run until 7 September 2014 23:59. The winner will be contacted via email.

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I very rarely use bottled sauces unless they are a trusted brand like WORLDFOODS which contain no artificial preservatives, coloring or flavouring. Furthermore, it is very convenient and easy to use and I can whip up delicious meals for family in less than 30 minutes.

We like having "fast food" for lunch, and by fast food, I don't mean McDonalds but a delicious plate of pasta/noodles. Back in my uni days, I used to make a noodle dish with sweet chilli sauce (which I loved a lot) hence I am recreating it with udon and WORLDFOODS' Thai sweet chilli sauce with kaffir lime.

For this dish, I used king prawns, scallops and chicken as well as adding in lots of vegetables (carrots, sugar snap peas and cabbage) so this is a pretty healthy dish to serve to your family. The sauce is aromatic and tangy, making this noodle dish very appetizing. Total prep and cooking time is under 20 minutes.

My boy loved it :)

Nom nom nom!

Stir fried udon with prawn, scallop and sweet chilli sauce
Recipe by Baby Sumo
Preparation time: 5-8 minutes
Cooking time: 8-10 minutes
Serves 2


Ingredients
1 tbsp cooking oil
2 cloves garlic, finely chopped
200g fresh udon
8-10 sugar snap peas, topped and tailed and halved lengthways
1 cabbage leaf, finely sliced
1/4 carrot, peeled and julienned
80g chicken breast, sliced
8 king prawns, peeled and deveined with tails intact
6 scallops (I used Hokkaido)
1 tbsp light soy sauce
1/2 tsp mirin
2 tbsp WORLDFOODS Thai sweet chilli with kaffir lime sauce
Salt

To garnish
Spring onion, finely chopped
Toasted white sesame seeds



1. Bring a pot of water to the boil. Once boiling, add the udon and cook for about 2 minutes. Drain and refresh under cold water. Set aside.

2. In a wok, heat oil over medium high heat. Add garlic, and cook for 1 minute until lightly golden. Add chicken breast and cook for another 1 - 1 1/2 minute, until cooked through.

3. Add cabbage, sugar snap peas, carrot, prawn and scallops, and stir fry for 1-2 minutes. Add in udon, and season with light soy sauce, mirin and WORLDFOODS Thai sweet chilli with kaffir lime sauce. Taste, and season with more salt as necessary.

4. Garnish with spring onion and sesame seeds and serve immediately.

*Other locations you can get WORLDFOODS products from are:  Village Grocer (Bangsar Village 1, Sunway Giza, Mt Kiara), Jaya Grocers (Intermark, Empire Shopping, Plaza Jelutong) and Hock Choon @ Ampang.


a Rafflecopter giveaway

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Recipe: Spaghetti with King Prawns, Ebikko and Rocket

"Mummy, can you please cook us pasta for lunch today?" said my two little ones.

Some days, my kids will make special food requests in the mornings and I will make it for them for lunch. I usually just have a rummage through my fridge/freezer to see what ingredients I have to cook with. Luckily for them that day, I had bacon, grey oyster mushrooms, king prawns, ebikko and rocket leaves. And thus this gorgeous pasta dish was born!

Spaghetti with king prawns, ebikko and rocket

My kids choice of pasta is always spaghetti, as they love slurping every strand with gusto. I had a good feeling that they would enjoy this as it combines all their favorite ingredients together. The bacon is first cooked, set aside and sprinkled just before serving so that it remains crispy. The bacon fat/oil is then used to saute the mushrooms and king prawns (can you imagine the yumminess yet?). Once the pasta is plated, ebikko (shrimp roe) is added - I really like the texture and slight saltiness it adds to the dish. And this time, I garnished the pasta dish with some rocket leaves instead of sweet basil, and it worked out really well in terms of flavour. You can finish off the dish with a drizzle of truffle oil or grated Parmesan cheese, if desired.

I am really happy with this dish, and more so when my kids told me that they loved it and asked for seconds. :) Quick, healthy and delicious.

By the way, 2 more days to our Gordon Ramsay "Cook Like a Star" event. Do join us by cooking your favorite Gordon Ramsay recipes :)

Spaghetti with king prawns, ebikko and rocket
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 12-14 minutes
Serves 2

Ingredients
150g spaghetti
3 tbsp extra virgin olive oil
2 cloves garlic, finely chopped
3 streaky bacon, sliced
100g grey oyster mushroom, sliced
10 king prawns, peeled and deveined, with tails intact
2-4 tsp ebikko
15g rocket leaves, washed
Salt and freshly ground pepper

Optional topping
Truffle oil
Parmesan cheese


1. In a pot of salted water, cook the spaghetti pasta according to pack instructions, about 8-10 minutes until al dente. Remove from heat and drain, run under cold water to stop from cooking further.

2. Heat 2 tablespoon olive oil in frying pan on medium high heat. Add bacon and cook for 3-4 minutes, until crispy and golden brown. Remove and set aside.

3. In the same pan, add the garlic and cook for another minute. Add the mushrooms and fry for 2-3 minutes until cooked. Add the king prawns and saute for about 30-45 seconds, until cooked, then add the cooked pasta, drizzle with remaining olive oil and mix thoroughly for about 1 minute, and then season with salt and pepper. Mix in the crispy bacon.

4. Using a two-pronged carving fork, swirl some of the pasta around the fork. Slide the pasta off the fork and mound it in the center of a plate. Repeat for each serving. Spoon 1-2 tsp of ebikko on top of each plate and garnish with rocket leaves. Drizzle with truffle oil and shave Parmesan cheese on top, as desired.

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