Precious Pearl Makan Haven

Two packets of preserved radish cooked over low heat with chopped garlic.

Wah lau eh....really hard work stirring that thick heavy paste. Stir for at least 2 hours ah. Let it set. I used wax paper to pack them individually. Let it set even more And bravo....not sticky at all and sedap sekali!!! :oops:

"Somebody" loves *ahem* 's sang har mein so much, I thought I give it a shot. But I used lobster tail ('cos they were on sale for C$4.99 each). I used the stock from steaming the lobster tail to make the gravy. Pan fried the noodles alittle bit....not so chau tar.

On a different occasion, I used ... jia lat...forgot what was the bottom layer. kekekeke

I used to do kueh talam with gula melaka bottom but this time I thought I will do the pandan ones. You will see the green layer is sort of transparent. That is because I use kueh ko swee recipe so it is pretty tangy. I like this version better. ;-)

The frozen durians were on sale so I bought some and made this. Not enough moulds so I used cup cake wrappers. Notice 1 missing? Yeah, it's in my tummy. Yum yum~~~ :P

Sometimes cook until don't know what to cook. Anyhow chin chye cook. And then wanna give balance diet....actually simi balance diet. Notice I no hab much meat? 'Cos I am not a meat person. hehehehe.........

I usually freeze up/collect over time the shrimp heads. I use the soup stock for mee rebus, hokkien mee, prawn noodles and in this case, laksa. It makes the soup really sweet and taste with that shrimp/seafood flavour.

I had leftover laksa gravy so I used it for lontong. :P

Actually my friend gave me the spring roll skin for making popiah. I was thinking perhaps I can use it with my curry puffs ingredients. Not bad leh. Pai seh.....ka ki oh lo. :oops:

This is my aunt's version of sharks fins soup unlike the clear broth ones. After tasting hers, I gathered this is how it's being prepared. Anyways, the fins were soaked in chicken stock for at least 2 days. Added crab meat, beaten egg white, coriander leaves and then thicken with corn starch. Served with white pepper and black vinegar. Yum yum....I had TWO bowls... yes, Miss Piggy!!! :oops: Anyways, may not make this anymore 'cos gotta join in the animal rights thingy. :P

Can only do this in summer because in winter we can't get kangkong. I think I prepared too much noodles liao.

The recipe I used was from Singapore Cooking. In there it's being called prawn ladle cake. This can be eaten as a savoury snack or as in this case, I used it for my gado gado. Can you see that I was very generous with my shrimps? :oops:

Pai seh pai seh....nong nong time didn't log in liao. Busy with many things (actually more like gaming). kekekeke Okay, I did this I forgot when but anyways, it's my simple version of gado gado. I used boston lettuce. Had eggs, mango slices, cucumber and prawn fritters.