michie_billie

Whip up a good #meal with half the time and hassle! A busy working lifestyle doesn't mean you can't prepare a good meal with minimal time. What I'm gonna share today is a simple recipe - "Claypot Chicken Rice" prepared with just a press on the microwave's button. Hot from the microwave :) INGREDIENTS: (serves 2) 1 cup Rice 1 Chinese Sausage (Lap Cheong), sliced & fried Salted fish (Fried) 3 pieces Shallots (Fried) 1 handful Dried Prawns  2 - 3 pieces Mushrooms (soaked & sliced) 1 stalk Spring Onion (chopped) 1 - 2 pieces Chicken Drumsticks (chopped into bite size pieces) 1/2 Wax duck (Lap Ngap) - Optional 1/2 Chinese Liver Sausage (Yoon Cheong) - Optional SEASONINGS (To marinate chicken): 1 tablespoon Oyster sauce 1 teaspoon Dark Soya Sauce  1 teaspoon Soy Sauce 1 clove Minced Garlic 1 inch Fresh Ginger (Grated) 1 1/2 tablespoons Shiao Xing Wine (Chinese Cooking wine) 1 teaspoon Sesame Oil

#NasiLemak with Sambal Ikan Bilis INGREDIENTS: 1 cup Rice  1 1/2 cup water  75ml Coconut milk  3 pieces Pandan leaves (tied into knots) 3 pieces Lemon grass  A pinch of Salt  SIDES: Eggs (to boil) Cucumber (sliced) Peanuts (to fry) Anchovies (to fry) Ingredients for the rice Hard boiled eggs Sliced cucumber Fried Peanuts & Anchovies ___ TO COOK THE RICE: I've tried two method to cook the rice - By microwave and on the electrical stove.  Cooking by microwave is more convenient compared to pot and the rice does not stick on the pot's bottom.   Cooking with Microwave: Wash and drain the rice. Add in water, coconut milk and other ingredients into the bowl. Cook on high power for 29 minutes.  Cooking on Electrical stove: Wash and drain the rice. Add in water, coconut milk and other ingredients into the pot. Cook on low heat until the water dries up.  The final product

#Sambal Ikan Bilis (Anchovies) Sambal Ikan Bilis is one of the popular accompaniment for the Malaysia Nasi Lemak dish. Try 'em at home over the weekend! :) INGREDIENTS 1 bowl Anchovies (Ikan Bilis) - wash, drain & pat dry 1 large Red Onion (slice) Palm sugar (chopped) 15g Tamarind paste mixed with 1/2 cup of water, discard the solids 1 tablespoon Belacan powder / Belacan cube Salt to taste  Cooking Oil CHILI PASTE (To blend into paste) 6 pieces Shallots 6 cloves Garlic  1 piece Red Onion  12 pieces Dried Chili 3 pieces Red Chili  #Anchovies (Ikan Bilis) #Palm Sugar #Tamarind water  #Belacan Powder  (You can use Belacan cube too) Clockwise: Shallots. Dried Chili, Garlic, Red Onion & Red Chili (To blend into a paste) TO COOK: 1. Wash the #anchovies, drain and pat dry with kitchen paper towel. Set a side. 2. Put in all the Chili Paste ingredients into the blender and blend

I've always wanted to write a post on my previous travel experiences. Digging into my Facebook albums and found out that lost of memories are concealed. Hence, I decided to write on it, thinking that the informations provided might be useful for travelers who might want to fly over on their next trip.  Here's the whole trip of my holiday (I'm sorry if the blog takes some time to read through due to its long contents). Let us fly to Shenzhen, China this round! It was the month of December back then. The weather was cold and chilly. "Jacket, jacket and jacket" was the first thing that ran in my mind. China was actually not listed in one of my travel wanna-be places due to the fact that I could not read nor speak well mandarin. Before travel to CHINA, you'll need to get your #visa ready in advance (advisable 7 days ahead to prevent rush). But of course, "Rush Application" is available, however it will cost you triple the price! Depending on how