AngeLBeaR Cooks: Vegeroni Tuna Salad

When the word 'salad' came into mind, the first thing that came into mind is something green and healthy.  Well, I think health freaks will spear me if they learnt that my version is more like 'comfort food' (which literally means, unhealthy) hahahaha....

Anyway, one of the dishes that my family loves (and survives) is my variety if pasta salads.  So today, am going to share you one of the family (and friends') favorites:  Vegeroni Tuna Salad.

Well off course...you going to need...

This time, I am using spiral vegeroni, mainly because it gives color (LOL)

you can also use penne, macaroni, bow...whichever is your favorite.

Cook the pasta like usual, set aside and leave it to cool.

(Tip: to prevent the pasta from sticking when it cooled down, put a little oil in the water when you boiling them)

Green apples, cut into your preferred size.

You may also use red ones but I prefer the green to give that sweet-sourish taste with a crunch.

Morever, red apples bruised easily so the salad doesn't look that nice.

Some cucumbers.  I had to use the normal ones here as it was the only thing available in the fridge.

Usually I will be using the other type of cucumbers, which some people called the 'Japanese cucumbers', the zucchini like types which is crunchier and less or almost seedless.  If you are using the common cucumbers, remember to remove the seeds as it will cause your salad gets watery.

Some flaked tuna.  You can use the chunks ones if you wanted to.

If you don't want to use tuna, you may also use chicken.  Deep fry some chicken fillets then cut into bite sized pieces.  Or, grill some squid and cut it into strips.  If you love shrimps, just boil it till it cooks then peel the shell, or using crabstick will do just fine too, even better, crab meat!

Some raisins...as much as you like.

I love this as it will give that sweetness into the salad.

You may also boil some kidney beans and put in the salad if you like.

...and to put it all together, generous amount of mayonaise, as much as you like, any brand you prefered.

(This is not a paid post/sponsored by Ladies' Choice)

So...once all the ingredients set and ready....the next step - mix it all together!  Easy kan?

carefully mix everything together, put in the refrigerator to chill (not in the freezer ok!)

then...have it anytime of the day as you please.

Why I didn't put any specific measurements of all the ingredients you may ask?  It's because, that's how I usually do in the kitchen...agak-agak mah....hehehehehe....enjoy and have a nice weekend!  =)

What's For Lunch?

During my friend's parents' visit to KK not so long ago for her convo, I practically eat out every single day until they return to West Malaysia.  I can't begin where to start the food list but sadly I didn't get to take photos out of respect...well...you don't expect to let the elderly to let you keep on snapping the photos until the food gets cold =.=

Anyway, every once in a while, preparing my own food at home is just like an adventure for me sometimes and I love it because I am free to use any kind of ingredients to use, with the quantities that I like and so on. Sometimes the outcome is not as what I expected to be, but most of the time, it turn out good (vain mode ON).


 So today, I decided to prepare something simple, yet it's one of my favorite.

Nasi Pulut Ayam Rendang (Rendang Chicken) ala AngeLBeaR =p

(The nasi pulut (glutinous rice) is topped with serunding daging) 

Now who said AngeLBeaR can't cook? =p

AngeLBeaR Cooks: Bitter gourd with Fish & Black Beans

Not many people eats bitter gourd because of it's bitter taste.  I used to dislike it when I was a kid, but I can't remember since when do I started to love this vegetable.  There are few easy ways to prepare bitter gourd.  Anyway, I decided to cook some bitter gourd for dinner today:

Slice some bitter gourd.  Discard the seeds.  You can cut it into any sizes that you prefer.  

In case you don't like the bitter taste, you can wash it again after slicing it.

Chop some garlic, as much as you prefer.

A can of fish with salted black beans.  Any brand will do.

In a wok, pour some oil (3-4 tablespoons will do) and then put in the garlic.  Stir fry until it became aromatic then put in the bitter gourd.  Stir until it gets soft (I prefer mine half cook though).  Afterwards put in the whole can of fish with salted black beans, stir well.  Put in salt to taste (usually you don't have to, as the canned fish and black beans already has taste), maybe a little water if it gets too dry.  Serve.

Tadaaa!! ^_^V

Another simple way to prepare bitter gourd is just simply cook it with eggs to made into an omelette, or stir fry with marinated meat of any kind you prefer.

Bitter gourd has it's own nutritional value, in case you were wondering, it is highly recommended for those having high blood and diabetic problem.  So, why don't put bitter gourd in your menu next time ok?

AngeLBeaR Cooks: Cucur Bawang

Well...now that the Ramadhan month is over, it's time to publish food post..after sometime!!!  =p 

Was doing some grocery shopping at Giant yesterday and was thinking to fix something for tea time today for the family.  (yes, for the FAMILY.  Not me... =p)

So, what I had in store today?  It's cucur bawang or onion fritters - AngeLBeaR style! Hehehehehee....now let's see how to get it done:

Multi purpose flour with an egg.  

All purpose seasoned flour.  (This is not sponsored by Giant ok).

If you don't have one, you can make on your own - 5 spice powder + a little salt + corn flour + rice flour + a little baking powder + pepper +chili powder (if you want it spicy)

The main ingredients.  

1 - dried shrimp (soaked) and then pounded coarsely with some garlic.

2. Spring onions.  Using the chives (kuchai) also good, even better.

3. Shallots.

Mix all the ingredients above with water, until it turn into a thick batter.

Note:  I didn't use any measurements for the flour.  Just make sure that you put extra one cup of the seasoned flour from the multi purpose flour.

Prepare some oil for deep frying, then use the spoon to scoop the batter, put into the hot oil as per your preferred size.  Fry until golden brown. (If you want to make sure if it's done, just poke it with a knife and if it comes out clean, means the fritters are done.)

Tadaaaa!!! Serve hot with you favorite sauce.  =)

Till then, happy makan!  ^_^V

AngeLBeaR's Simple Recipe.

Whenever I feel like it, I will go hands on in the kitchen to fix something so 3 of us...well...4 of us (if my brother Zach was in the house) won't starve.  We hardly eat during the day, so the only time where my neighbors would hear loud clangs of the wok, plate, spoon and what so not, it will be in the evening, mostly.

Was looking at the fridge and didn't have much idea what to fix this time...found the left over fried fish (LOL!) that's still a lot...wouldn't want to waste food there...and saw a bag of 'siew bak choy' (don't know what it is called in english or malay)...and decided to fix something simple this time:

Siew bak choy with garlic and oyster sauce. ^_^V

Here's my recipe: (Sorry, no step-by-step photos this time...too lazy! (Geez, AngelBear...what's wrong with you?!?)

Ingredients:

- Siew bak choy 

- Garlic (as much as you like)

- Cooking oil (peanut oil, vegetable oil...any kind will do)

- Oyster sauce

1.  Wash the siew bak choy properly, separating the stalks one by one (no need to separate the stem and the leaves, just leave it like that) - take note that the bottom part of the stem normally contains dirt.  Please wash throughly.  

2.  Finely chop the garlic.  Set aside.

3.  In a pot, boil some water.  Put in a little bit of salt and a little sesame oil (optional).  

4.  When the water is boiling, dunk the siew bak choy in it...I would prefer to do it few stalks at one time and put in on a plate (arrange as you like).  Do not overcook the vegetable.  If the water is boiling as you doing it, less than 10 seconds will do.  You may also directly pour boiling water to the whole batch for short cut but I prefer mine doing it bit by bit.  Once done, pour some oyster sauce on top (as much as you like) and put it aside.

5.  Pour some oil into a wok/pan and put the garlic in and stir.  If you put the garlic in when the oil is already hot, it might burn the garlic quickly.  Fry until the garlic turn golden, scoop it out  and sprinkled it on top of the boiled siew bak choy.  

6.  With the remaining oil left in the wok, let the oil heated somemore then scoop it and pour unto the siew bak choy.  Serve immediately.

Note:

-  Siew bak choy can also be replaced with other vegetables such as the chinese cabbage, kailan, baby kailan, normal cabbages as you prefer.  

Easy isn't?  Happy cooking! =)