Creamy (leftover) Chicken Pasta

December 18th, 2012

Leftover creamy chicken pasta

I made Hainanese Chicken Rice (a recipe for another time) on Sunday. And we had leftover roast chicken.

Mondays is usually my lazy day. First day back at work and too tired by the time I get home that it’s usually just opening cans of soup and dunking bread into it.

Tuesdays it gets a bit better and I just boil pasta and add frankfurters and cream and vege.

But, yesterday, a Monday, as I had leftover chicken, why not combine it with my usual lazy Tuesday food! Plus, at least I won’t forget about it in the fridge and throwing it away in a weeks time!

Win for everyone.

1 tbsp olive oil
Leftover hainanese roast chicken shredded (this was marinated in soy sauce, ginger juice, honey and 5 spice; and it was one breast, one drumstick and two chicken wings leftover)
A bowl of cauliflower (Little Bee is in her cauliflower phase)
A handful of sugarsnap peas
300ml single cream
1 vegetable cube
2 spoonfuls of the stock from the roast
5 handfuls of penne pasta (boiled and set aside)

  1. Heat the olive oil over medium heat and add the shredded chicken, cauliflower and sugarsnap peas. Stir and cover the pot and let it steam for a minute or two. Do check and stir to make sure they don’t burn!
  2. Add the cream, stir and reduce the heat and let it bubble for 5 minutes. Again keep on checking that it’s not burning (a bit difficult when I was also giving Little Bee her bath).
  3. Crumble the vege stock and add the roast stock and stir in the pasta. It’s ready to serve when the cauliflower is nice and soft. I tend to break the cauliflower into little pieces for quicker cooking time ;)

Basic Chilli Paste

December 16th, 2012

As I was publishing the Mee Goreng recipe, I just realised that people might think the chilli paste I use is just chilli so I thought I’d better post up the basic chilli paste that I use.


15 dried chillies
1 large onion
5 cloves garlic

  1. Deseed the dried chillies and soak them in warm water for 20 minutes.
  2. Remove the skin off the onion and garlic and roughly chop them and put them in a blender.
  3. Drain the chillies and put them in the blender. Add a bit of water to aid blending.

Once it becomes a paste, I just put it in a tupperware or jar and refrigerate it and just use as much and as little as I need for any recipes.

Mee Goreng

December 16th, 2012

mee goreng

Little Bee was asking for bubur (rice porridge) yesterday but as the cupboard was bare, I promised her that we’ll do grocery shopping and will make it for her lunch tomorrow… which is today. So, I was all ready to make her bubur and told her so, when she said that she wanted noodles.


I wasn’t planning to make any noodles this week and I know that she’s asking for egg noodles which I don’t have… I have flat rice noodles and rice vermicelli noodles but no egg noodles… but I did have have some capelli d’angelo which I usually use as substitute for egg noodles.

Disaster diverted!

Little Bee also specified that she wanted cauliflower, carrots, green beans and prawns in the noodles.

OK. This will now, not be the traditional mee goreng mamak but will be mee goreng cincai (whatever will do) which is how I cook anyway.

As I was grabbing things out of the fridge, I remembered the tempeh (soya bean cake) that came through the letter box on Friday. I haven’t had tempeh in this country. I couldn’t bring myself to buy the frozen tempeh in the Chinese supermarkets. But I decided to purchase fresh tempeh online after chatting with a fellow Malaysian over lunch a couple of weeks ago and will order some ragi (tempeh starter) and try make my own in the new year!

Anyway, the tempeh is another ingredient that got thrown into my mee goreng. So for those who asked for the recipe, this is not the traditional mee goreng mamak, so don’t be to disappointed if it taste nothing like the mee goreng you tasted, plus it is very mild as Little Bee’s taste bud is still developing so I don’t want to ruin it yet!


1 tbsp corn oil
1 tsp belacan (shrimp paste)
1 tsp chilli paste
1 carrot, julliene
a handful green beans
a cup of cauliflower
1 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp tomato sauce
1 tsp sugar
225g raw prawns
half cup of thinly sliced fried tempeh
2 eggs
100g capelli d’angelo (this only takes two minutes to cook in boiling water)

  1. Heat wok on high heat and add the oil. Add the belacan and fry it for a minute (unless you have a pre-fried belacan). Add the chilli paste and fry until fragrant or ‘pecah minyak’ (the oil and paste is separated).
  2. Add the vegetables and fry for two minutes. Add the soy sauce, dark sauce, tomato sauce and sugar. Stir to mix it all up, reduce the heat slightly, cover and let the vegetables steam for a minute. Add the prawns, stir and cover it again for another minute.
  3. Add the fried tempeh, make a well in the middle and add the eggs. Whisk the eggs in the well with your spatula or whatever cooking utensil you’re using, until the eggs are half cook and stir into the rest of the ingredients.
  4. Add in the cooked capelli d’angelo. Mix well… and ta dah… it’s ready.

BTW… I’m writing this from memory as a couple of G+ members asked for the recipe. I might have to edit it later in case I missed out anything… but I don’t think so. Anyway… this should only be a guide as traditional Malay cooking doesn’t really use measurements as everything is ‘secukup rasa’ (to your taste) or ‘agak-agak’ (about that much maybe if I have to guess). So, do add or reduce any ingredients as you think fit :)

Carrot and Squash Cookies

December 2nd, 2012

carrot and squash cookies

As it’s really cold outside and Little Bee was very bored, I thought it was time that we bake something. Little Bee’s been watching ‘I Can Cook’ on the CBeebies website and I thought we could try one of the recipes from there.

Little Bee is not very keen on vegetable and if there’s a way to make her eat her vegetable, I’ll give it a try and see if it works so I chose to make carrot and squash cookies. Since Little Bee has watched that episode at least 10 times, she could tell me what to do… which she did with confidence.

And once the cookies were cooked… she took off her apron and went to play in the front room. I guess disguising carrots and squash into cookies did not fool her. *sigh*

The cookies are good! They’re not too sweet (maybe that’s why Little Bee rejected it) and was served with the roast dinner… and again Little Bee just had a bite but at least she ate everything else on her plate *sigh*

roasted butternut squash and grated carrot

roasted butternut squash and grated carrot


420g plain flour
180g butter (room temperature)
3tsp sugar
120g grated carrot
300g roasted butternut squash
sprigs of rosemary

  1. Pre-heat oven at gas mark 6.
  2. Put  the flour, butter and sugar in a bowl and mix together to make a crumbly texture. Add the carrot and squash and mix it into a ball of dough.
  3. Divide the dough into 18 pieces (or more) and shape them into carrot shapes. Put them on a baking tray and flatten them down. Press the sprigs of rosemary on top of each dough and put it in the oven for 20 minutes until golden brown.
shaped dough ready for the oven

Little Bee’s creation ready for the oven

I didn’t listen to Little Bee’s instruction properly and the cookies were a bit thick. Next time, mama will listen properly!