Durian flowers

Everyone knows durian, the king of fruits. But do you know that its flowers are also edible?? Yes, they can be eaten and they are really taste good!!

Surprisingly only in Sarawak, we eat durian flowers (liu lian hua). It is unheard of to consume durian flowers in other states in Malaysia. Maybe in other countries in Asia, people do consume the flowers but in Sarawak, we treat it as a local delicacy. And like durian fruit, when the season comes, you will see people picking and collecting the flowers at the roadside. Usually you can find it sold by the natives in pasar tani but now the durian flowers in Kuching has been commercialised with people selling on the social media. I was one of those who bought the durian flowers from Facebook. I rarely buy stuff through social media but the craving for durian flowers kicked in last week when few people promoting and selling it online.

This lady that I contacted grows durian tree in her backyard in Stapok area. Since it was on the way when dropped my boy to school, I decided to collect and buy from her. RM7 for 500g. That was reasonable. It has been ages since I tasted it!! I did bought and cooked it back in 2019. I have been eating durian flowers stir fried with belacan and dried prawns, never tasted other recipe. That is how my mum cooked so I just follow suit. You can check out my stir fried durian flowers recipe.

Durian flowers

Okay, back to last week. I was happy to collect it and brought home. My mil also love durian flowers. Together with her, I sorted out the durian flowers. Make sure your hands are dry, otherwise the pollen will stick to your hands. The petals, just directly throw in a bag. The pistils (flowers with pollens), you need to pull the pollens away and then keep the pistils in the bag with the petal. Easy right??

After done with them, we divided them into 2 packs. The next day, my mil took out one pack from the fridge and made stir fried durian flowers with curry powder and dried prawns. This dish was delicious, something I never tasted before. Salty, with a bit of curry flavour to it. No, she didn't overcook it so it still have that crunchiness to it. 

Just soak the durian flowers in water for few minutes after added a teaspoon of salt. Rinse few times. Then, fry some garlic, and ginger. Add a tsp of curry powder and some dried prawns. Stir fried till fragrant before adding the durian flowers. Fry for few minutes till the flower withered. Add a bit of salt and water if prefer. Dish out. 

My French milk toast

One morning I made French toast at home. It has been quite sometime I made it and my girl was craving for it, so I made for her and myself last week. The boys had different breakfast, I made luncheon meat sandwich and fried few jumbo chicken sausages for them. 

As for my French toast, I think this time I nail it well. Like how I like it. I watched a YouTube on milk toast not long ago and I thought I added egg to it, to make it French milk toast. I used thick white bread to make this toast. And the verdict!! I love it!! Sweet, slightly buttery, moist and tasty French milk toast!! I could have a lot of it in one go!!

Ingredients:

4 thick white bread slices

Butter

4 small sized egg, beaten well

Fresh milk

Fine sugar

Methods:

1. Beat the eggs well in a bowl. Transfer some into a flatter plate. Soak one bread well on both sides.

2. Heat up some butter in a pan. Spread the butter evenly on the pan, then slowly add in the soaked bread. 

3. Under low heat, let the toast cooked well on the bottom while add about 2-3 tbsp milk on top of the bread. Sprinkle sugar over the milk and spread evenly on the bread. 

4. Turn the bread and let it cook on the other side. Do the same with milk and sugar on the other side of the bread. Once bottom is done, flip the bread and let it cook well before serve onto a plate. Continue with the remaining bread slices.

Ginseng and salted mustard chicken soup

This is one chicken soup that I enjoyed growing up as my mum cooked it pretty often. Ginseng with salted mustard chicken soup. It was very appetizing and flavourful, just go so well with rice or simply having it to warm your body.

The salted mustard off set the ginseng taste as some may not like the ginseng bitterness. In the past, I just added salted mustard and ginseng with the chicken parts in my soup. No salt needed. 

On my recent cooking on Chap Goh Mei, I added few mushrooms to it. Simple recipe, nothing much to it. You can cook in slow cooker, or in a pot or claypot over the stove. I used claypot for this recipe.

Ingredients:

Half kampung chicken, chopped to biteable size 

Water for boiling, about 3 cups (700ml)

Handful of salted mustard, soaked, drained, rinsed and cut into strips

2 - 3 strands of ginseng (any ginseng would do but I used American ginseng from the CNY  hamper), cut into shorter strands

3 shitake mushrooms, halved

Light soy sauce to taste (optional)

Methods:

1. Blanched the chicken parts then drained and washed before adding into a claypot of boiling water. 

2. Add in all the other ingredients except light soy sauce. Once boiling, turn the heat to lower heat. Let it simmer for at least 30 minutes or when chicken is tender. Serve warm. 

3. Add light soy sauce to your preferred taste. Or serve light soy sauce in dipping saucer together with the soup. 

Her pansuh

I grow to acquire the taste of pansuh, our tribal dish. I started to taste pansuh when I was in Kapit. It was pork pansuh then. It was rather strong in taste, very gingery, herbal in taste. They added some tuak in it as I remember but I tasted pansuh without wine along the way. 

Then I tasted chicken pansuh which I prefer more. Not hard to find as few Dayak cafes and restaurants opened up in Kuching. I even bought a home based catering for pansuh during MCO. However I had never cook it at home. 

And my mil knowing that I like pansuh so she went to cook it one weekend. That morning we went to wet market to search for bunga kantan (torch flower), and we found from one Iban seller. Once home, mil seasoned the chicken with salt, pepper and red wine and added in ginger, garlic and torch flower to the claypot. No, we didn't used bamboo stalk as traditional way of cooking it. Claypot was the utensil we used to cook pansuh. 

Ingredients:

Half chicken, chopped into biteable size

3 Torch flower / torch ginger, cut into smaller length 

Salt and pepper for seasoning

Slices of ginger

Few garlic cloves, mince

Dashes of red wine (optional)

Water

Methods:

1. Season the chicken in claypot with salt, pepper, ginger, garlic, wine and torch flower. Leave for an hour. 

2. Heat up the claypot. Once boiling, turn in small fire and let it simmer. Cover the lid.

3. If you like more gravy, add in some water. Let it simmer and turn off the heat when chicken is cooked. 

Breadcrumb coated

My mil's recipe that she shared with me. Breadcrumb coated fried chicken. 

I seldom use breadcrumb in my kitchen so it was quite new thing for me. I remember I used breadcrumbs for croquette and fish fillets, but many years ago. Hardly use breadcrumbs in my recipe. 

Anyway, going back to my mil's fried chicken, she bought a kilo of deboned chicken chops from Emart hypermarket one weekend. And bought 2 packs of breadcrumbs (white and yellow) and mixed them together. 

And here is the recipe of her fried chicken thighs. They turned out crispy and crunchy outside yet moist and tender meat inside. I like that!!

Ingredients:

9 pieces of deboned chicken thighs

Breadcrumbs, enough to coat all the thighs

Cornflour for coating

2 eggs,  beaten 

Cooking oil for deep frying

Salt and pepper for seasoning

Methods:

1. Season the chicken thighs after cleaning them for few minutes. Then coat them evenly with cornflour. 

2. In a bowl of beaten egg, coated the chicken thigh one by one. Then in another bowl of breadcrumb, coated the chicken thigh one by one evenly. 

3. In a hot wok, heat up cooking oil for deep frying. Add in checked thighs in batches, not over crowd them. Flip to the other side during cooking. Drain the oil and once cool, chop the meat and serve!!

Curry with carrot and potato

A new recipe I learnt from my mil. Chicken curry with carrot and potato. Yup, carrot added to curry. Not we found commonly in our curries. But I enjoyed the sweetness of carrot in the curry even more. 

 

My mil used this brand of curry powder for her curries. 

She used lots of garlic, shallots, lemongrass, curry leaves  and ginger in this cooking. Give this curry a try. And again, no exact measurement; based on your preferences.

Ingredients:

Garlics, shallot minced

1 star anise

1 -2 cinnamon sticks

2 lemongrass, bruised

Handful of curry leaves

2 - 3 spices of ginger

4 chicken thighs, cut, blanched and drained

4 potatoes, cubed

1 carrot, cut

1 pack of Babas meat curry powder, 25g

Salt to taste

1 pack coconut milk, 200ml

Cooking oil

Water

Methods:

1. In a wok, heat up cooking oil. Then toss in garlic, shallots, ginger, star anise, cinnamon sticks, lemongrass and curry leaves. Saute till fragrant. 

2. Add in curry powder to the wok. Saute for a minute before added in the carrot and potatoes. Mix well and cook for few minutes.

3. Add in the chicken meat and saute for few minutes before added water. 

4. Let it cook till boil. Lower the heat and cover the wok. Let it simmer till meat is cooked and carrot and potatoes are soft. 

5. Add salt to taste. Then coconut milk at last stage, mix well and serve warm. 

Claypot pork belly

My mil loves to use claypot to braise and on one of the days, she cooked this simple yet tasty claypot pork belly with hard-boiled egg. No measurement for this recipe, it is based on your preference and taste. If you like it salty, then add more dark soy sauce or salt. If you like the sweeter version, then substitute the dark soy sauce with the sweet soy sauce. 

 Ingredients:

Rock sugar 

5 spices 

Garlic and ginger, minced

Dark soy sauce 

Water 

Pork belly 

Hard boiled egg 

Cooking oil

Methods:

1 Blanched the pork belly for a while, then rinse and drain. 

2. In a claypot, heat up some cooking oil.  Then toss in garlic, ginger, Chinese 5 spices and rock sugar. Saute and mix well till fragrant. 

3. Add in dark soy sauce, stir for a while before adding a cup of water. Let the water boil before adding in the pork belly. 

4. Lower the heat to small, cover the claypot and let it simmer. 

5. In between, stir the ingredients in the claypot and add in the hard boiled egg. Cover and let it cook till meat is tender and broth has reduced. 

6. Cut the pork belly to biteable size, place in a bowl. Add in egg and broth. Serve immediately. 

Salted

I learnt this recipe from my mum. I love stir fried pork belly with salted fish as it was flavourful and goes so well with rice and plain porridge. 

I got some salted mackerel fish from my mum not long ago. I don't really fancy eating this type of salted fish (as it is) so I decided to use it up for this recipe. Thanks mum for giving me some of your salted fish. Lol. 

Ingredients:

Pork belly, about 500g

Salted mackerel fish, about 2 -3 tbsp 

Ginger, sliced finely or shredded

Water to boil the pork belly 

Salt 

Cooking oil, about 2 tbsp 

Dashes of dark soy sauce (optional)

Methods:

1. In a pot of boiling water, add in the pork belly. Let it cook. Drain and cut to small slices once it has cool down. 

2. In a pan, add in the cooking oil. Once heated up, add in the ginger. Stir fried till fragrant and turn browner.

3. Add in the pork belly. Saute for a while before adding salt to taste. 

4. Mince or pound the salted fish. Then add the salted fish to the pan.  If you like the dish to be darker in colour, then can sprinkle few dashes of dark soy sauce to it. Mix well and let the dish cook for a while before dish out.

Recipe and gift box

I saw this recipe from Christine's Recipes and I immediately knew that I needed to try it out! I had 2 chicken thighs the freezer so on Monday, I went on to give her recipe a test.

It turned out flavourful and what I expected.  I love Shao xing wine, so this dish is definitely a keep for me.

Shao xing with wolfberries chicken thighs (Recipe adapted from Christine's Recipe)

Ingredients:

2 chicken thighs, chopped to biteable size

5 garlic cloves, minced

1 shallot, sliced

Few slices of ginger

2 tbsp shaoxing wine

1/4 cup of water

1 medium sized rock sugar, about 25gm

1 spring onion, chopped

2 tbsp wolfberries, rinse and soak for 5 minutes and drain

Cooking oil

Marinade for chicken thighs:

3 tsp light soy sauce

1 tsp dark soy sauce

1 tsp oyster sauce

2 tsp sesame oil

Methods:

1. Mix the marinade well before pouring onto the chicken. Mix well and set aside for about 30 minutes.

2. Heat up about 2 - 3 tbsp of cooking oil in a wok. Saute garlic, shallot and ginger till fragrant before adding in the chicken with the marinade.Stir fry the meat till change colour.

3. Add in the water and rock sugar.  Sprinkle 2 tbsp of shaoxing wine and give the meat a good stir.

4. Cover the wok and let it cook for about 15 to 20 minutes till the sauce thicken and chicken is cooked.

5. Can add water if you prefer some gravy or too dry. Lastly add in the wolfberries and spring onion, stir to mix and turn off the heat. Serve warm!

On the very same day, hubby passed me this lovely bag before he was off to Sri Aman to work.  Actually it was a gift box.  A mooncake gift from a friend.  Lovely, don't you think so??  Mooncake gift box sure is getting more lavish and creative now   No wonder mooncake is getting more expensive.  We are paying for the gift box as well!!  

And today is the actual Mid-Autumn Festival, so I would like to wish all my blogger friends and readers, A Happy Mid-Autumn Festival!!!

Goreng

Since my MiL made Maggi goreng for the family during her  last stay, the kids especially Jan has been requesting for it quite frequently. 

It was simple and easy to cook. Just need to boil the instant noodle, and then cook with vegetable, meat, egg and the Maggi curry seasoning, and we got ourselves a nice Maggi goreng. We no longer go to mamak for it!

I will cook it at least once a week for breakfast and sometimes, Jan and Jay will bring it in their school snack boxes.

I used 2 packs of Maggi curry instant noodle and 2 Lee Fah instant noodle for this recipe. I like to mix the noodles, not all use the Maggi noodle. Fit for 3 - 4 persons.

Ingredients: 

4 instant noodles 

1 Maggi curry seasoning (seasoning pack in the Maggi curry instant noodle)

4 garlic cloves, minced

1 shallot, sliced

Bok choi, sliced (or any leafy vegetable)

Chicken strips, seasoned with salt, pepper and light soy sauce

2 eggs, beaten 

Water for boiling 

Cooking oil

Methods:

1. In a pot, boil some water. Once boiled, add a tsp if salt and then 4 packs of instant noodles. Cook and drain. Add some cooking oil to the drained noodle and stir well, leave aside 

2. In a wok or pan, heat up about 3-4 tbsp of cooking oil. Toss in garlic and shallot and saute till fragrant. 

3. Add in the chicken strips and cook till change colour. Then add vegetable and stir well.

4. Toss in the noodle and mix well before add in the Maggi curry seasoning and mix well. If you like it spicier, add 1 more pack.

5. Lastly, add in the egg and mix all the noodles well. Serve immediately!

One by one

When my father-in-law was around, he used to help my mother-in-law made sandwich in the hospital canteen in Kapit. He used to work in army camp when he was young. British camp where he learnt to make sandwich from them. His sandwich was very nice, I remember as I have the honour to taste it once. It was creamy, and tasty. Can't get enough of it. 

How he made his toast sandwich? My mil shared his recipe with me.

Making sandwich is very easy and versatile. You can basically add anything  you want in your sandwich. For this sandwich, we have butter, cheese, tuna, egg and mayonnaise. Lettuce would be preferred but we didn't have any at home, so can do without or add tomato slices in it.

And of course, bread. My kids preferred thicker bread slices, so I bought this long bread RM6.50 from Taka.

So, now let's get making and layering one by one. 

We used up the whole loaf. Cut the brown sides of the bread away. Did we finished all the sandwiches?? No. We ate some, we kept some in fridge for the next day. Some, hubby brought to Sri Aman to enjoy. 

Methods:

1. Boiled 4 eggs till cook. Once cool, peel the shell and mash the egg. Add butter into egg mash and mix well. (fil really mashed the eggs till creamy, but mil did not.  It is individual preference)

2. Mashed the tuna as well. Add mayo into it and mix well.  (I bought the tuna flake in water, while the tuna with mayo is preferred.  Again, fil mashed tuna very fine; hardly any chunks etc)

3. Cut the sliced cheddar cheese into small mince. Add equally on both the egg butter mixture and tuna mayo mixture. 

4. Assemble time! Spread butter on one side of a bread.(Planta spread is preffered as less oily, instead of butter)  And another side of a bread slice.  Then spread egg butter mix on it.  Then spread some butter on both sides of a bread and place on top of the egg butter mix.  The other side of the bread, add in tuna mayo mix and spread well.  Then top with the buttered bread slice.

With her around

My mil has been here since last month. With her around the house, I don't have to worry much about cooking during the school days. I only concentrate on driving the kids to and forth to school while she does most of the cooking.

I also learn new recipe and cooking skill from her. For instance, this simple dish. I understand this dish was pretty common in Kapit. 

Stir fried paku with Smiling Fish sardine in chilli oil. Simple recipe, with few ingredients but it was appetizing (put the spiciness of the sardine aside). I actually quite liked it. 

Stir fried garlic and shallot in oil, then add in the paku. Stir fry till withered and then add in the sardine. No seasoning needed since the sardine has seasoning!! 

We only cooked half of the paku that I bought at the market. RM2 for a big bunch of paku! The rest, I cooked the next day. Simple stir fried paku with garlic. 

My mil made her ngoh hiang for lunch too. She used mackerel meat and pork mince to make ngoh hiang. 2 methods of cooking the ngoh hiang, namely steam first and then, deep fried. You can keep the steamed ngoh hiang once cooled in a container and freeze for future consumption. 

I penned down her recipe for ngoh hiang so I could refer in the future. No measurement, all is up to your taste and preference.  The kids gave their grandma's ngoh hiang a thumb up!!

MIL's ngoh hiang 

Ingredients:

Minced pork

Minced mackerel meat

Carrot, thinly minced

1 big onion, minced

5 spices powder

Chicken stock granule

Salt

Pepper

Beancurd skin

Methods:

1. Mix all the ingredients together. Pound on the mince till they combine well. 

2. Cut the beancurd skin accordingly. 

3. Arrange the meat in the beancurd skin, fold the sides first, the roll till the end. (You can brush egg white at end to bind the skin, but we omit that).

4. In a steamer, arrange the ngoh hiang. Steam for about 10 minutes under high heat. After off the heat, you can keep the steamed ngoh hiang in container and store in freezer for future consumption. Either reheat in steamer or deep fried after thawed)

5. In a pan, heat up enough oil to deep fry the spring rolls. Once oil is hot, slowly fry the ngoh hiang till brown.

6. Drain and once cool, cut into desired size. 

He did it

I mentioned in this post that my man bought some crabs on New Year day. Mud crabs and flower crabs.

We immediately cooked the mud crabs on that day. Just steamed them, they were super tasty!!

Then, middle of last month, we took out the flower crabs about 1kg from freezer and cooked it sweet & spicy. I wasn't particular fond of flower crabs in the past in the sense they were smaller, no meat at all. But these bought by hubby were nice. Fresh and meaty; shells were softer, easier to dig out the flesh.

My man did most of the cleaning and cooking. He had the whole kitchen for himself in making this dish. Ah, I felt blessed to have someone cook for me!! Lol.

Not a tedious recipe and the dish turned out great, tasty, and appetizing. Sweet and spicy egg gravy all over the flower crabs. And the flower crabs were meaty so they were good!! 

Sweet & Spicy flower crabs

Ingredients:

5 flower crabs, about 1 kg, cleaned and cut into half, lightly pound on the claws to break them

6 tbsp chilli sauce (or more, based on your preference)

3 tbsp tomato sauce 

Few ginger sliced 

Few garlic cloves, minced 

1 big onion, sliced

2 eggs, beaten 

1 tbsp sugar

Salt and pepper to taste 

Water 

Cornflour mixed with water

Methods:

1. In a wok, heat up few tbsp of cooking oil. Once heated, add in the garlic, onion and ginger. Saute till fragrant.

2. Add in the crabs. Saute till crabs are cooked and turn colour. 

3. Add a bit of water, then sugar, tomato sauce, chilli sauce. 

4. Lastly add in the beaten egg and cornflour mixture. Mix all well and cook till the sauce has thicken and reduced. Season with salt and white pepper. Serve immediately.

Pink and white

It was Winter Solstice Festival on Tuesday but we made our tang yuan a day early. My girl helped me rolling the pink and white glutinous rice flour on Monday morning. 

She enjoyed making more than eating them though. It was easy to roll, just get ready a bowl of water and wet your hands slightly and roll them away. And slightly damp the board or use damp cloth to place your balls before cook them. This is to prevent stickiness. 

Prepare 2 pots of boiling water. One to cook the tang yuan, while another is to prepare the water syrup. Just a knot of pandan, few slices of ginger and about 3 tbsp of sugar in  the pot of sweet ginger syrup. Once cooked, turn off the heat. Sweetness depend on your preference. 

In the other pot, once the tang yuan balls floating to the top of the boiling water, transfer to the pot of water syrup.  Enjoy them warm.

And this year, my man taught me another way of eating tang yuan. Foochow style as I understood from STP. I got myself some crushed peanuts in my fridge so hubby used that to dip his tang yuan. Interesting and nice to enjoy. 

Either way, I like eating tang yuan. Sometimes I would buy those frozen glutinous rice balls from supermarket. Usually I go for the peanuts or black bean fillings. 

Half of the leg

I bought 1 big pork trotter (front leg) not long ago and it was so big that I divided it into 2 packs. I cooked black vinegar the first pack. The other half of the leg, I took out from freezer and made a braised pork leg the other day.

My recipe was simple. You could used slow cooker if you don't have time to look after the fire. I prefer to use stove fire for braising.

Marinate the leg with 5 spices, dark soy sauce and sweet soy sauce (kecap manis) before cooking for few hours.

Ingredients:

Pork trotter, chopped and cleaned 

3 garlic cloves, chopped 

1 shallot, sliced 

1 inch old ginger, sliced 

2 ear wood fungus, soaked till bigger and soften then sliced 

1 tsp sugar 

1 tsp salt 

1 cup water 

For marinade -  2 tbsp dark soy sauce, 1 tbsp kecap manis, 1tsp 5-spices powder

Methods:

1. Marinate the pork trotter for few hours.

2. In a pot, add in about 2 to 3 tbsp cooking oil. Toss in garlic, ginger and shallots, saute till fragrant.

3. Add in the pork leg, sear for a while till slightly browned. 

4. Add in 1 cup of water, sugar, and ear wood fungus. Bring to boil, then lower the heat. Cover the pot and let it simmer for at least an hour.

5. Check on the pork leg, add water if dry up. Season with salt to taste. 

My curried squid!

How many of you have watched the Korean TV series, Squid Game?? No, I haven't watched it yet although I heard that season 2 is in production. There wasn't any squids in the series, unlike the name indicated but I do have some real squids in my freezer!!  

I have 2 packs of frozen squids, big size that hubby bought for his fishing trip. Since he would not be using them soon, I took out 1 pack last week and cooked the squids. I liked it coated and fried but mostly I prefer the curry version. I used Abadi brand of fish curry powder for my curried squid. 

Super simple recipe, but the cleaning may be a hassle. However, when there is a will, there is a way.

Ingredients:

6 big sized squids, cleaned and cut into rings 

1 tbsp cornflour 

2 tbsp fish curry powder 

3 garlic cloves, minced

1 shallot, sliced 

1 lemon grass stalk, white part only, sliced 

1 big onion, sliced 

Cooking oil 

Salt to taste (about 1 tsp)

Dashes of dark soy sauce 

1/2 tsp sugar

Methods: 

1. Coated the cut squids in cornflour,  mix well and put aside. 

2. In a hot pan, heat up about 2 tbsp cooking oil. Stir fry the squid for about a minute. Dish out and set aside. 

3. In a clean pan, heat up about 2 tbsp cooking oil. Add in the garlic, shallots, onion and lemongrass. Saute till fragrant. 

4. Add in the curry powder. Saute for a while before add in the squid. Mix well.

5. Season with salt, sugar and dark soy sauce. Mix everything evenly. Can add a bit of water if too dry or you want a bit of gravy. I prefer dry version. 

6. Serve with rice!

Whatever I have

It has been quite a while since I fried vermicelli at home. So this morning, I felt like having one so I got myself busy early in the morning to cook my breakfast. 

In this post, I did bought a can of Gulong's chicken mince with bean paste last month. I have not try it till today. Usually I like to fry my vermicelli with pork mince with bean paste.

When opened up, the minced chicken looked and tasted similar to the pork version actually.  So pretty good I have to say but not as strong flavour as pork.

The main ingredients for my breakfast. I prefer to use Hsinghua rice vermicelli but it was hard to find in Kuching. So I used whatever I could find.

For complete recipe, click  my post here but I have simplified it here.

Ingredients:

Half of rice vermicelli (fit for 3 pax)

3 garlic cloves, minced

1 shallot, sliced

1 can of Gulong's chicken mince with bean paste

Cooking oil

Hot water to soak vermicelli

1 fried egg, sliced

Chopped spring onion for garnishing

Methods:

1. Soak the rice vermicelli in a pot of hot water for about 7 minutes, then drain.

2. In a wok, heat up about 3 tbsp cooking oil under low heat.

3. Add in the garlic and shallots, saute till fragrant. 

4. Add in the chicken mince. Still on low heat, saute the ingredients. 

5. Toss in the vermicelli and turn up the heat. Mix all the ingredients well. No seasoning is needed.

6. Dish out and serve with egg slices and spring onion.

Bones

My man loves sup tulang (beef bones soup), so when he came home for the weekend last week, I cooked him a pot of this flavourful soup.

There was a pack of beef bones that I bought from Emart few weeks ago. I took it out and thaw to room temperature. Only then I noticed that it was 2 big bones!!! I couldn't chop them off so I just threw them into my slow cooker and cook with all the spices.

I used these ready packed spices for the sup tulang. Adabi and Bunga Raya brands; just toss everything into the slow cooker. Once water is boiling, add in the blanched bones, potato cubes, 1 sliced big onion and salt and pepper to taste. Half way in cooking, I also added a tablespoon of ghee. 

That was how my man liked his sup tulang. Sprinkled some chopped spring onion (preferably chopped parsley), and fried shallot on the soup, he enjoyed his comforting beef bones soup.