I'm a full-time mummy

Last year, I wrote about a look back into my home-cooked journey so far. Then shortly before the end of 2014, I wrote a post on my preparation when cooking. Then I thought, "Why not snap a picture of before start cooking and the final results after cooking?"

So, here you go..

Left part of the picture is the ingredients all ready to be cooked on 7th May 2015. Ingredients on left (top to bottom): Asian seabass, onions sliced thinly, 10 tbsp oats, 5 cloves of garlic sliced thinly, 2 rolls of Japanese egg tofu, chicken fillet (marinated with sweet soy sauce and sugar), kai lan

My dinner dishes for that day? Click on the dish name to check out my recipe.

• Pan Fried Siakap (Asian Seabass)
  

• Stir-fry Japanese egg tofu with Kai Lan in oyster sauce
  

• Oatmeal Chicken
  

In case you are interested to view my other recipes, feel free to hop over to my Recipe Library page for more info!

** Note: I have disabled the commenting feature on my blog engine thanks to all the spammers who happily spam my blog every day. If you wish to ask me any questions, you can find me at my Facebook page (I'm there almost everyday) or just drop me an email if you wish to maintain some anonymity.

My late mum used to make this for me and I remembered the days when I got home from school, college or work and seeing a plate of fish cakes nicely sliced thinly waiting for me... Ahhhh... such nice memories. I could just eat a plate of rice with this fish cake slices on its own. This is the first time I'm attempting this dish though I've seen my mother-in law making it every now and then. Every trial and attempts is a step closer to cherishing and bringing myself back to the times when my late mum was still around.

I used the ready made fish paste and just grabbed a handful of it, pat it nicely into a round shape, flattening the top and the bottom slightly while waiting for my non-stick pan to heat up (with about 1 tbsp of oil drizzled on it) and once the pan is hot enough, I gently put the fish cakes on it and pan fry it for a few minutes, generally until the outer skin is golden and crispy looking enough.

I'm just making this for myself actually so I never expected anyone else to hog my dish! Turns out our 4 year old girl loves it! She has never been one who like things like this (she refused to eat fishballs - common ingredients added into noodles dishes here in Malaysia) so I am surprised and happy to see this. I would definitely try this again and add in mash vege next time hehehehe...

To view my other recipes, feel free to hop over to my Recipe Library page for more info! 

** Note: I have disabled the commenting feature on my blog engine thanks to all the spammers who happily spam my blog every day. If you wish to ask me any questions, you can find me at my Facebook page (I'm there almost everyday) or just drop me an email if you wish to maintain some anonymity.

We had some leftover fish meat from a fish dish weeks ago and I was tired the following day, so apart from making lotus root soup (slow cooker for about 5 hours) and stir-frying some minced pork in sweet soy sauce, I just scrambled a few eggs with the leftover fish meat (bones removed of course) and wow, I liked it! I'm not the one who enjoys my own cooking (sad I know) but I promised myself I will make it again in future LOL

And few days after that, I attempted this dish again. This time, even hubby was complimenting how delicious this dish was! Yayyyy!

** Note: I have disabled the commenting feature on my blog engine thanks to all the spammers who happily spam my blog every day. If you wish to ask me any questions, you can find me at my Facebook page (I'm there almost everyday) or just drop me an email if you wish to maintain some anonymity.