MYO Pizza from Gardenia bread

(I'm suppose to post this recipe up but complications came.)

Teens these days including me are very lazy. Admit it! We rather spend time sleeping, surfing the net, playing smartphones, hangout with friends rather than picking up a hobby to do. Of all the hobbies out there, I bet cooking is the least favorite. But how hard can cooking be? Cooking can be as easy as frying an egg, making pancake etc. Here's a simple recipe to satisfy your hunger when you're too lazy to cook a decent meal. Or when you're at the end of the month, with shortage of allowance but are craving for pizza. Pizza can be quite pricy at times especially when it's 4 piece for almost RM11 which makes a small slice of the pizza worth RM 2.50.

 

Pizza Hut's pricing and menu

 

Domino's pricing

 

 

 

 

Don't just stare and drool

Get your ass up and start working!!

 

Ingredients:

• A loaf of bread
• Canned pineapple
• Canned of Prego Spaghetti Sauce (Traditional)
• Mayonnaise
• Sausage
• Crabstick
• Tuna
• Margarine
• Cheddar cheese (coz it's convenient)

(I don't have the exact measurement coz it's practically depends on individual preferences)

 

 

Method:

1. Steam the sausage and crabstick firsthand.

 

 

2. Line aluminum foil in the baking pan. Grease it with margarine.

 

3. Spread the bread with the Prego Spaghetti sauce.

 

 

4. And start throwing / dumping in the pineapple, sausage, tuna, crabstick etc.

I did two types. One with sausage and pineapple to resemble Hawaiian Supreme and the other one is tuna, pineapple and crabstick just like Island Supreme. In this part, you can have pepperoni, onions, green pepper, button mushroom and many more.

 

5. Cut the cheddar cheese into half and just lay it above the ingredients. Using the tip of the plastic bag, squeeze out the mayo.

 

6. And your MYO pizza is ready to do into the oven at 170 degree for about 15 minutes.

A nicely baked pizza with crusty bread and delicious ingredients.

 

To be more specific with your choice of ingredients, you might consider this

 

Super Supreme

• Ground beef
• Beef pepperoni
• Capsicum
• Onions
• Mushroom

Hawaiian Supreme

• Chicken meat
• Chicken ham
• Pineapple
• Mozzarella cheese

Island Supreme

• Tuna
• Onions
• Crabstick
• Pineapple
• Mozzarella cheese
• Thousand island sauce

Chickensaurus

• Roasted chicken
• Chicken pepperoni
• Button mushroom
• BBQ sauce

p/s: if the slice of pineapple is too big, you might want to cut it into smaller and thinner slice

p/p/s: I'm using the English sausage. It taste way better than the normal ones.

 

In case you've never seen it before, this is the one

 

The reason why it is a Gardenia pizza recipe it's because I'm using the Gardenia bread. In Malaysia, Gardenia is dominating the market with their variety of breads, buns and rolls. It is also said that it is the most preferable brand in Malaysia with an enviable 70% share in the bread market. However, recently, Massimo is the new rising star. So if you're doing it with Massimo bread, you shall name it Massimo pizza recipe!

 

Thanks for simply just reading my bored entry

Mwah mwah

Go get hungry!!

No Bake Cheesecake

Yesterday was CHEATDAY!! Mum is coming back on this Friday and I'm bored to death already. There's no fun without mum. Told Mum I'm bored and guess what? This is what she replied me

@.@ Speechless So am I suppose to be enjoying my holidays by eating?

And getting fat?

 

Well, since eating is my expertise, I baked cheesecake yesterday. Well, not actually baked coz we don't use often. Aiyah. You understand what I mean? Clever! Applause please? A simple recipe with a little budget of approximately RM 30. Sipek easy to make in a short amount of time.

Source: cikepal06.blogspot

 

This is all the ingredients needed

 

Ingredients:

• 250g Philadelphia cream cheese
• 3/4 F&N creamer
• Nestum
• Fresh milk
• Hup Seng Deluxe Crackers (Original)

There's no amount or measurement for Nestum coz we're just gonna sprinkled it on the mixture later on. You'll understand if you read on. So is fresh milk since we're just gonna dip the crackers in only. As for the amount of crackers, it depends on how big your container is.

 

Method:

1. Using an electric mixer, beat the cream cheese.

 

 

2. After beating to smooth it out evenly, add in creamer to the sweetness that suit you. I added 3/4 of the tin. You can adjust to your preferences.

 

 

3. Dip in the cracker into the fresh milk. I flipped the cracker over and over again while counting to 15.

 

 

4. Lay in your cracker in a container or baking pan. I used a container coz I don't have a square baking pan. It works perfectly fine.

 

 

5. Layer it with the beaten cream cheese and spread it out.

 

 

6. Sprinkled some Nestum on the surface

 

 

7. Repeat the process of dipping the crackers, layer them in the baking pan, spread the cream cheese and sprinkle the Nestum until you reach the height you desire.

 

Since I'm working with a small container, I need to cut the edges of the cracker to fit them in. It's quite troublesome here. So, I measured the crackers! That way I know which container to use next time. Hehehe...

 

It's the perfect recipe for teatime, party and such. So easy to make. And it's delicious too! The whole house love it! I'm glad.

 

 

So it's 4x4

 

I made two containers. So here's the second one!

 

This is easier as the crackers fit perfectly

 

Ta - daaaa!!

 

 

Welcome!

And don't blame me if you gain weight after eating this! Muahahaha

My attempt to make you guys fat since there's no way I'm going to lose weight when I'm back home.

 

=P

 

*p/s : It must be DELUXE CRACKERS!! I searched the whole town for it. So good luck!! And there's about 40 pieces in a pack

p/p/s: I don't bother decorating since it's for own consumption. But you can put strawberry etc to beautify the cake or in between the layers

Claypot Rice ~ Nga Po Fan~

Credit to Google

Grandma was here last Saturday till Tuesday coz there's no one at home back there. My uncle brought his family to KL to visit his children who was studying there. Claypot rice is Mum's forever favorite. Every where she went, if there's claypot, that would be her choice. So Grandma gave in and made Claypot rice for Mum and of course for us all to ravish.

Basically, it's called Claypot rice cox it's cooked in clay pot. Of course the ones cooked in clay pot is much sweeter and delicious. Nevertheless, there's no a single clay pot in the house. So we just went with what we have.

Claypot Rice
Ingredients:

• 800 g of cooked rice
• 2 tbsp. of salted fish - diced
• 1 stick of 'lup cheong' (Chinese Sausage)
• 300 g chicken - diced
• 2 tbsp. shallots
• 1 tbsp. dried shrimp
• Dark soya sauce
• Light soya ssauce
• Sugar
• Sesame oil
• MSG

Chicken

Salted fish

Shallots

Chinese sausage

 

Method:
1. Add 2 tbsp. of dark soya sauce and 1/2 tsp light soya sauce into a bowl filled with chicken meat. Mix them evenly.
2. Soak shallots, dried shrimp and Chinese sausage in water for about 10 minutes.

Time for fun fact about Chinese Sausage!

Do you know that??

There's a layer of plastic that need to be remove before cooking it!!

And by soaking it, you can see clearly that there's plastic!

 

 

3. Heat the wok, add oil and fry the shallots till golden brown.

4. Add in chicken and all the sauce in there. Continue frying.

5. Add in some more of dark soya sauce, sugar, sesame oil and 1/3 tsp of MSG to taste.

6. Add in dried shrimp, salted fish and Chinese sausage. Fry till full cooked.

7. Scoop all out and place on top of the rice.

8. Add spring onions as garnishing and serve!

 

It's super delicious. Even the aroma makes me salivating already. Too bad it smells so delicious that the hungry ghosts all go ravishing without giving me a chance to at least snap one photo. =( And I also am well aware that the measurements for the recipe is not that accurate. It's because those professional chefs don't really measure to that precise what they throw in the wok. Don't blame me. So be comfy with it and add all those ingredients to your preference.

 

Happy eating!!

 

p/s: I'm suppose to finish this entry far more earlier but got distracted by Mum. ^_^ Mum matters!

Pork Porridge

So how long is it that I haven't update anything about recipes? Gosh. Feels like it's centuries ago. Since I don't really eat anymore, I don't bother to go flicking thru recipes books and websites. What's the purpose of only seeing and cannot eat? Make me dying with hunger only. The weird obsessions that I have during my diet plan is that I tend to watch more of Masterchef Season 4 on the televisions. I find it weird cox I can watch and don't feel hungry or wanting to find food and eat. I think the latest episode aired on Astro Channel 711 is ep 24. The last 3. Luca, Natasha and the blond girl whom I can't remember her name at this moment. Jessica or Jennifer. Don't know which one.

I've promised this since the last dunno how many entries. PORRIDGE!! Usually no one eats porridge right unless you're sick or something. I would say porridge is not my kinda thing but there are times that I wanna really bad to eat porridge. the best porridge in town? Of course it's from our one and only Masterchef Popo. She made the best pork porridge in town. I love her porridge cox there's sweetness of pork in there. Thinking about the yummy-ness make me salivating here. So here's our version of Pork Porrige!!

*Note here that I'm on my diet so I've used brown rice to replace the normal ones.

Pork Porridge
Ingredients:

• I cup of brown rice
• 3 1/2 cups of water
• 1 tsp. salt
• 1/3 tbsp. sugar
• 1/4 tsp MSG (optional)
• Minced pork

Method:
1. Wash the brown rice and put in a pot filled with water.
2. Bring to cooked. You know it's cooked when you can't see the seeds of grains. We took almost 50 minutes with brown rice. Popo said it's way faster with the normal rice. So it depends.
3. Pinch in desired amount of minced pork into the pot.

Just pinched in the pork, rolled a little and throw it in the boiling pot

4. Add in salt and sugar to taste. Wait for another 20 minutes for the pork to fully cooked. Add in water if it's too dry to your liking.
5. Dish and served!

(Best eaten with dash of pepper or light soya sauce on the porridge right before eating)

Yummy !!!

I guess its the same with all. It depends on whether you want it pork, chicken, beef or fish. It would be much nicer and yummy with ginger, spring onion for dressing and salted egg but this is our version here as the kids all hate ginger!!

Well, all the best !!

Oink Oink Burger

If Asians  made burgers...

 

If Japanese made burgers...

 



Credit to JustOneCookBook

 



If I made burger...



Everyone loves burgers whether it's MacDonald's GCB or KFC's Zinger Burger or even burgers from small stalls beside the road.

Since these past few weeks, when I can't sleep or when I don't blog, I went blog jumping. I love to go through different recipes from all over the world. In my point of view, those foods reflects different culture and maybe the cook's personality. This is one of the many recipes from JustOneCookBook that caught my attention. It's the Teriyaki Beef Burger.

And since I don't eat beef for religious or beliefs, I made some modifications to the recipe. Well me and my siblings also do not eat vegetables. It's nothing but we hate the taste of it. But certain vegetables like cabbage, salad and cucumber are tolerable.

Pork Burger
Ingredients:

• Burger buns - mine is from Ramly
• 400g of minced pork - w/ little amount of fats
• 1 tsp salt
• 1 1/2 tbsp. pepper
• an egg (optional)

Method:
1. Mix in minced pork, salt and pepper into a mixing bowl.
2. Divide the minced pork into 4 portions.
3. Using an egg rig, mould the minced pork into patties.
4. Fry the patties in a pan with margarine.
5. Serve the burger with teriyaki sauce, egg, or even vegetables.

*Original recipe of Beef Teriyaki Burger can be obtained here.

I've always love to cook but I love to eat more. There's always a time that I went thru recipes that need ingredients that I may not use much in other recipes. Mum often complain when I bought those not-really-important-but-important ingredients. As for now, I have a bottle of unsed mustard and Worcestershire sauce on the shelf. It's only time for Mum to shout at me. Again.

So when I found this particular recipe to make Teriyaki sauce, I was on cloud nine. At least with this recipe I can less buy one instant made Teriyaki sauce. Save money. And it's not that difficult to make either. However, when I first mixed the ingredients, I was confused as according to the recipe, 'soya sauce' is needed. What I'm questioning is, "Is it dark soya sauce or light soya sauce?". Then I actually made 2 different sauce. Still feeling uncertain, I googled to read more on Teriyaki sauce like how it taste and recipes form others. But then it seems like everyone also put "soya sauce" only.

The recipe also need mirin, something which I do not have at home nor have taste or see before. According to my research, it's a wine, something like Chinese rice wine with a sweeter taste. So it's logical to replace a mirin with sugar.

Believed that it suppose to be a thick and sweet sauce, I continued with DARK soya sauce. The one which is more thicken.

Teriyaki sauce
Ingredients:

• 4 tbsp. dark soya sauce
• 4 tbsp. mirin (I replaced it with 3 tbsp. sugar)
• 2 tbsp. sugar (still adding this thou I've already add 3 tbsp. sugar)
• 2 tsp corn starch
• 2 tbsp. water

*Original recipe of Teriyaki sauce can be obtained here.

My first homemade Teriyaki sauce.

I noticed that the sauce thickens as time passes.

So it's best to not add so much corn flour in it when cooking.

 



So here's my very own version of Teriyaki Pork Burger.

#FirstLayer Burger bread

#SecondLayer Tomato sauce

#ThirdLayer Egg

#FourthLayer Pork patties

#FifthLayer Teriyaki sauce

#SixthLayer Burger bread

 

 

Thanks for reading

&

Good Morning from Malaysia.

=D

Crispy Golden Corn Cake

When you take off it's shirt, it's hairy inside

and when you pluck the hair, there's flesh in there.

What am I?

 

First you throw away the outside, then you cook the inside,

then you eat the outside and throw away the inside.

What am I?

 

Imma a C-O-R-N / Jagung/ 玉米

Hungry? No leftovers? On tight budget? Go open your fridge. Is there any corns in there? Do you have prawns? Here's a simple yet delicious recipe from Popo that is easy but that quite easy to make. (I don't know what I'm saying)

Ingredients:

• 4 ears corn or 400 g of corn (if you bought the frozen corn)
• 100 g of prawns (deshelled and chopped into smaller pieces)
• 2 tbsp. of finely chopped shallots
• 1 egg
• 1 tsp salt
• 2 tsp pepper
• 1 tbsp. sugar
• 1/2 tsp MSG
• 50 mL water (*depends)
• 3 tbsp. flour
• 2 tbsp. rice flour
• 1 1/2 tbsp tapioca flour

Method:
1. Slice corn off of the cob (if you're using fresh corn) and put in a bowl.

This is the right way to slice the corn. See and learn !!

 

2. Add in all the remaining of the ingredients in the bowl. The amount of water depends on hoe stiff is the mixture.

Damn lucky that day. Get rotten egg. First time cracked rotten egg. Yucks. Smelly like shit !

 

A nice batter

3. Mix all the ingredients and heat the wok.
4. Using a pouring rim, put the batter in the wok. Make sure that the batter isn't too thick.

 

5. Fry until crispy golden.

Crispy & Golden

 

6. Dish and serve.

 

Tadaa!! Hong's Crispy Golden Corn Cake

 

This is one of my favorite.

So gonna keep this recipe for ever and ever and ever.

 

Thank you so muchie for reading.

Now go prepare your own Corn Cake!



Mango Pickle

Let me just get this entry done cox it's so overdue. I'm suppose to have this posted last 2 weeks. I'm so freaking lazy nowadays. Gotta fix that. TV dramas often associate pregnancy with pickle. I don't know how true is that la but since small I've love pickle that Popo made. When people mention pickle right, we imagine that all pickle are sour-ish but Popo's version is the sweet version. And she only use this very one type of mango which is 'pauh ringan' to do it and it need to be UNRIPE mangoes.

 

Ingredients:

• Coarse salt
• 'Pauh ringan' mango
• Sugar

Method:
 

1. Prepare a bucket that is big enough for the mangoes. Fill the bucket with water and coarse salt. (Remember: the salter the water is, the faster is the process.)

2. Clean the mangoes and insert in into the bucket.

3. Observe everyday until the mangoes changes color to light green.

 

From dark to light green

 



This is ready to be peel off

 

4. When it's ready, soaked the mangoes in water for 6 hours to remove the salt in the mangoes.

5. Peel the mangoes skin off and cut it into smaller pieces.

 

 

Cut through the middle, into the seed

 

6. After cutting the mangoes, soaked them again in water for at least 6 hours more.

7. Drain the excess water.

8. After that, put the mangoes into a container together with sugar. Keep them refrigerated. The sugar will dissolve into the mangoes itself.

9. After almost an hour or two, you can serve!

 

Keep noted that my Popo's recipe is 50 mangoes to 1 kg of coarse sugar. So adjust your sugar measurement to your mangoes.

 

Yummy especially when it's cold!!

 

Thanks for reading this entry !!

 

p/s: Finally I'm done with this recipe after years.. Hahaha =P