Skip to main content

Beef Hor Fun and Loh Han Zai

Made Beef Hor Fun and Loh Han Zai for dinner last night.

The Hor Fun recipe was taken from Kuali.com and I find that it is quite alot of work and the taste was only average. It is unlike those we would find from any zi-char stalls here, perhaps it is Malaysian style. Or perhaps it is just Amy Beh. We have tried a few of her recipes before and I must say that either she or The Star didn't have very good proof readers/editors. Her recipes are at times unclear or mixed up. Eg. In this Beef Hor Fun recipe, the sauce ingredients (B) was added to fry the noodles (!!) and then you are suppose to have some more sauce ingredients to add to the pan to make the gravy (!!??). Hubby commented that it was little wonder why she never made it to publish as many books as his "girlfriend" (I suppose was her greatest competitor in the local scene).

Here is our Beef Hor Fun:



We also made Loh Han Zai to make up for the lack of veggies in our Hor Fun. This dish was adapted from a recipe in Patsie Cheong's Homemade Dishes. The preperation took quite a while, but the cooking is really jiffy. Actually, I am quite relucant to call it Loh Han Zai cos I didn't add any gluten balls or used vegetarian sauce. This is a good dish to use up all those remaining bits of veggies sitting in the fridge which are otherwise destined for the bin. I think I should rename it Vegetable Medley instead.



Made this for breakfast for our little cherub: Banana pancake. I used Martha Stewart's Best Buttermilk Pancake recipe and adapted it for our little tot. Omitted the salt and sugar but added mashed bananas for the natural sweetness.

Comments

  1. sorry dear, can't get the receipe link for the pancakes

    ReplyDelete
  2. The link is working but the site might not be at certain times. I have been having problems accessing Martha Stewart site for some time already.

    ReplyDelete

Post a Comment

Popular posts from this blog

Main Course Salads: How To Make Ahead

I am still very into salad these days and probably will start to turn various shades of green soon at this rate we are chomping them down.

After making and eating quite a number of salads, I've came away with some notes on how to get a head start in making salads.

Size - Cut it down
I just came across an article from The Kitchn asking if there is a way to eat salad gracefully. I didn't think that there was much hope in that direction until I had the Wafu Salad from Tonkichi that made me realise that it is possible to eat salads gracefully - cut everything into bite-size.

Prep ahead
Although salads needs minimal cooking, it involves lots of knife-work. Slicing, dicing, chopping all take time. But as I've mentioned earlier, most ingredients of a salad can be prepared in advance, but not all. Cut avocados will turn black, apples brown, and so forth. So if you are considering these items for your salad, either wait until just before serving to dice them up or leave them out. Th…

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal.

So if I have to put this into a checklist of evaluating a salad, it would probably look like this.



Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly?



The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe. I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dressings were …

Main Course Salads: Grilled Ribeye Steak Salad

I made this salad the other day.

The good news is that we love having steak and salad in one plate. It packs more fibre and colours than the usual steak and potatoes combo.

The bad news is that there is no recipe to share cos I just toss together the odds and ends I found in my fridge.

But ... I will not leave you out cold without a recipe. Actually, I had my inspiration of making a grilled steak salad from The Pioneer Woman's Big Steak Salad. Head over and drool at her photos.



I grilled 2 slabs of ribeye steaks seasoned with Cajun Seasoning and I could have eaten them hot off the grill while standing in the kitchen. The anticipation that built up while dicing them up for the salad was almost unbearable. I did snitch a bite though.

The salad was dressed with my usual dipping sauce for Vietnamese Rice-Paper Roll. This is my favourite sauce for something salty and spicy. However, do note the high salt content in the fish sauce. Dressings are usual the black sheep of an otherwise healthy …