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Happyhomemaker88’s Easy Yummy Roast Leg Of Lamb Recipe With A Little Oriental Touch

A Roast Leg of Lamb Dinner for my eldest daughter's birthday

A Roast Leg of Lamb Dinner for my eldest daughter’s birthday

Hi there, dear friends 😀 Last weekend was my eldest daughter’s birthday and I made a Roast Leg of Lamb dinner for her as she loves lamb cooked in any way.  The roast lamb turned out very moist, tender and flavourful,  and I thought I had better write down the recipe here for future references as this was my best lamb recipe so far.  When I cook, I don’t usually measure the exact amounts of the ingredients used,  because I tend to go by  intuition, putting in just “a little bit of this, a little bit of that.” LOL! Seeing as how my blog is a legacy for my children to refer to my recipes and health remedies when I am no longer around, I am posting my  best Roast Leg of Lamb recipe here.

Yummy Roast Lamb Dinner

Yummy Roast Lamb Dinner

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Homemade Yummy, Juicy Pork Burger With Roasted Spicy Potato Wedges & Coleslaw

A Yummy Pork Burger with some sides of oven roasted spicy potato wedges and a simple coleslaw

Hi there, dear friends 😀

After feeling like I was hiding in a dark cave for quite some time due to perimenopausal problems, which finally got cleared up right away when I eventually found Natural Progesterone Cream to treat my estrogen dominance (I wrote about that HERE) , I got almost all of my old self back and I cooked this yummy pork burger meal for my family today! 

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A Feast For My Beloved Late Mother-In-Law’s Memorial Day

Hi there, dear friends 😀

According to the Chinese calendar, tomorrow is the 18th day of the 6th lunar month, which is also the memorial day of my beloved late mother-in-law. She had passed away in 2004.  However, I decided to do the memorial prayers today so that I could rest tomorrow (Sunday).

I was up early at 6 am and cooked my way through 7 traditional Chinese dishes to offer to the ancestors before 11 am.  Joss sticks were lit and prayers were offered by my family for our ancestors’ blessings.

Here’s what I cooked ===>

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What am I cooking for dinner tonight ?

My family’s favourite yummy Chinese Pork Chops with Potato Slices and Caramelised Onions

Hi there, dear friends 😀

I have a confession …. I have not been cooking much this year at all … 😳 .  Experiencing perimenopausal symptoms in our all year round hot, humid tropical weather is sheer torture! To cook in a situation like that is to be drenched in sweat from the hair down to the toes! 😆

That’s why my post title,  “What am I cooking for dinner today?” is a big deal to me. Today, I am prepared to get all hot and bothered to cook a delicious dinner as a treat for my family…. and … heheh, because  I am beginning to feel guilty! Those of you who have been following my blog all these years will know I have not posted many recipes lately. 😉

So, what am I cooking for dinner today

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Steamboat Lunch For A Lazy, Rainy Day

Hi there, dear friends 😀

Yesterday, I was feeling kind of lazy and was not up to cooking at all 😳 , and yet, I wanted to do something special for my family. Seeing as it has been raining and the days are quite cool these days, I decided to do a “Steamboat Lunch” instead.

A “steamboat” is like a hot pot or Chinese fondue, where there is a pot of hot simmering soup placed at the centre of the table, and a wide array of meats and vegetables are available for selection and cooked by the individual diners.

Ah, how wonderful for me – the cooking is left to my family, who enjoy tremendously our steamboat meals. All I needed to do was just make a simple chicken stock out of chicken necks and bones and prepare the meats and vegetables before the meal. Then, I just sat back and let my husband and children did all the cooking for me! Easy! 😉

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A Steamboat with the soup simmering at the centre of my dining table, with meats to be cooked – from right:- fish balls, squid or sotong balls, Fu Zhou fishballs (stuffed with pork), crabsticks, tofu-fish squares. All these were purchased from the wet markets.

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On the other side – oyster mushrooms in a bowl, golden needle mushrooms or Enoki, marinated pork and chicken slices, shelled prawns

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Some soaked rice vermicelli, raw eggs, lettuce leaves…I also have on the other side some assortment of vegetables like sliced Napa Cabbage, kangkong…usually, the eggs and the noodles are to be eaten towards the end of the meal when the soup stock is really rich and tasty from cooking all those meats 😀

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Each person has his/her own dipping sauce consisting of “teem cheong” or a kind of sweet sauce (hoisin sauce can be used in place of this), some finely chopped garlic and bird-eye chili (cili padi), with a squeeze of lime juice

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We had this for lunch and I made double portions of the meats and vegetables – one half was eaten for lunch, and the other half was kept in the refrigerator for dinner. Dinner was a Thai spicy and sour soup noodle (Tomyam noodle). Yummy! 😀

Do have a wonderful week!

With peace and harmony,

choesf 😀


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My Deepavali & Hari Raya Haji Festival Food

Good evening, dear friends 😀

I have been feeling under the weather these few days and although I want to write here, my lethargy and “uncooperative brain” is not allowing me to do much. So, seeing as I have some photos taken earlier for you, I’ll just post them all here and add on the recipes later.

On the day of Deepavali (the Hindu Festival of Lights) in October, I cooked a full Indian meal for the first time and my hubby was very impressed. He loves Indian curries but somehow, I thought they were difficult to cook. But then, since I love to celebrate the various culture’s festivals with some unique feasts, I decided to take out my dusty “Malaysian Cookbook” and look up some Indian recipes.

I had also cooked some Rasam (sour soup) and made some cucumber achar, but I forgot to take pictures of them.

Here are pictures of my Deepavali feast –

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A creamy, delicious Mutton Curry with carrots, potatoes, tomatoes, onions, coriander leaves, cinnamon sticks, star anise, cloves, cardamon, fennel and cumin

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Ayam Kurma, which is a very mild (almost non-spicy) Indian Chicken Curry

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deepavali-dinner-003-smallNasi Briyani – good quality Basmati Rice cooked with ghee (clarified butter), spices, mint leaves and garnished with crispy, golden fried shallots. Here, some Ayam Kurma gravy has already been poured onto the rice ..

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Then, for the Muslim festival called “Hari Raya Aidil Adha”, I cooked some Dried Chicken Curry (Chicken Rendang, Rendang Ayam), Peanut Sauce (Kuah Kacang) and made some Ketupat (Compressed Rice in Coconut Leaf Casings). I finally perfected my Ketupat recipe this time because the other two times, the ketupats were either too sticky or hard.

Here are the pictures for my Hari Raya Haji feast –

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Fresh, woven coconut leaf casings for making Ketupat – filled up to 55 % with long grain rice (I used good quality Kedah, a state in the northern region of Malaysia) grown rice, and boiled over low heat in salted water for 4 hours

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Cooked Ketupat, ready to be cut into cubes and eaten with Kuah Kacang, Chicken Rendang, some sliced cucumber and raw onion

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Kuah Kacang or Peanut Sauce to go with Ketupat or Satay

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chicken-rendang-smallMalay Dry Chicken Curry or Chicken Rendang

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For my Christmas Roast Turkey Dinner, I had cooked a 15-pound turkey, with mashed potatoes, broccolli, green peas, baby carrots, and a fresh button mushroom stirfry. However, I couldn’t show you their photos because they looked rather dodgy…… :oops:, anyway, I had photos of last year’s Christmas Eve Roast Turkey Dinner here. 😉

I wish you a Happy New Year! 😀

With peace and joy,

choesf 😀


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Happy Winter Solstice Festival & Tung Jit 2008!

Happy Winter Solstice Festival to you, dear friends from all over the world! 😀

tong-yuens-2008-002-smallMy children made 2 odd Tong Yuen –  a giant ball in the left bowl, and a green “mushroom” in the right bowl! 😆


My family and I have had a great feast today with ample helpings of Tong Yuen or glutinous rice balls in sugar syrup – the symbol of this happy festival. I had cooked so much food that there was enough to serve 7 persons for lunch and dinner, with some leftovers for tomorrow, too! 😆

Preparations for our Winter Solstice Lunch began the day before with the rolling of Tong Yuen…as usual, my kids like to make odd-shaped rice balls and since it was all in the joyous spirit of this festival, I let them do what they wanted. Henced, you can see 2 abnormal Tong Yuen in the picture above! 🙄

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I bought the Tong Yuen dough from the market…there were many stalls selling this dough made from groundingpre-soaked glutinous rice into a wet paste and the liquid is removed by putting the “paste” into a muslin bag and hanging it up to dry.   Traditionally, there are only 2 colours, with the much larger portion being white. I had added in other colours for the fun of it. 😆

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A tray of multi coloured Tong Yuen freshly rolled out…to be kept in the fridge and cooked the next morning

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A pot of freshly cooked Tong Yuen in sugar syrup, flavoured with a few Pandan Leaves. Most people would use a few slices of ginger instead of Pandan Leaves, but my kids don’t like the ginger taste

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Because it was going to be a lunch feast instead of dinner, I prepared and marinated the meats the day before and put them in the fridge. As in all meals in celebration of Chinese Festivals, it is essential to have at least on the menu a Roast Pork or Siew Yoke dish, steamed “white cut” chicken, a noodle, a vegetable sitfry, and the popular Pig Stomach White Pepper Soup.  All the food cooked were then offered with prayers to our “ancestors” to celebrate with them the Tung Jut festival, say our thanks for a bountiful year (during ancient times in China, it was for a bountiful harvest instead), and have a reason to be merry on this longest night in the year!

Below are the dishes that I had cooked for my family…today (Monday), I am just going to sit back and relax and buy some takeouts for dinner because I am tired with 2 days of preparation and cooking of this feast. Moreover, I am taking a breather now as tomorrow I will be busy buying stuff to cook my family’s Christmas Eve Roast Turkey Dinner! 😆 

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Longevity Noodles – dried flat egg noodles cooked in boiling water for 5 minutes, drained and then stirfried with Chinese cabbage, Mustard Greens, julienned carrot, slices of Shitake mushrooms and pork slices. Oyster sauce and some chicken stock left from steaming the chicken are used to flavour this noodle.

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A platter of fresh, homemade yummy crispy Roast Pork Belly or Siew Yoke

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Instead of using a whole chicken, I used 3 whole legs instead to make “Steamed White Cut Salted Chicken”

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A colourful medley of assorted vegetables stirfried with some “Tau Kan” or wheat gluten – a “Chap Chye” or “Mixed Vegetables”, flavoured with oyster sauce

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Malaysian Chinese style of Chicken Potato Curry, very tasty when eaten with the noodles. I cooked this because it has been a tradition in my husband’s family to have Curry Chicken on all festive occasions. 😀

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A very delicious, peppery, spicy pork ribs and pig stomach soup…another popular dish or soup to be had during festivals.Only thing was this was the first time that I had cooked this – I will write about this famous soup in another post.

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Now, I am planning my Roast Turkey menu and will write about it in a few days time! 😉

Merry Christmas and a Happy New Year! 😀

With peace and joy,

choesf 😀

 

 

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