Egg tarts are one of Hong Kong's special pastry, also popular among Chinese community. With flaky outer crust and soft egg custard in the middle, after baked, made me crazy for it. ^^

Ingredients:
Egg custard filling:
12 large eggs
1 can sweetened condensed milk (about 300 cc or 300 ml)
2 can of water (using the same can as sweetened milk can)
1 can of sugar (using the same can as sweetened milk can)
Outer crust:
400 gr flour
250 gr margarine
1 tbs sugar
1 egg yolk

How to prepare:
Egg custard filling:
Put all ingredients together and stir around until mixed well. Filter it and than warm it on the stove for awhile (do not boil).
Outer crust:
Put all ingredients together and mix well with your hand. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Preheat the oven to 250 degrees Fahrenheit, bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

Mee suah is soft thin rice noodle or very fine wheat vermicelli, commonly eaten by Chinese community. It's so~~~ good .. nothing more to say He he he..

Ingredients:
1 bundle of Mee suah (if you couldn't find any you may use bee hoon or regular vermicelli)
1 bowl of water
1/2 tbs salt
1/4 tbs chicken stock
1/2 tbs fish sauce
1 bundle of minced pork
5-8 shrimp
sliced leek

How to prepare:
Minced pork mix with little salt, chicken stock and corn starch/tapioca powder, then make small size of meat balls.
Boil water, add salt, chicken stock, fish sauce, meat balls and boil until meat is well cook.
Add mee suah, shrimp and sliced leek and boil for about 1-2 minutes. Serve on the bowl and sprinkle some fried shallots.

Miso soup can be served in many Japanese meals such as rice/bento meal, ramen, udon, nabe, and imoni. Miso in japanese means fermented soy-bean paste, it offers nutritious balance of natural carbohydrates, essential oil, minerals ,vitamins, protein and more.
Besides than regular miso soup, I also want to share noodle type dish with miso soup called Miso Udon. What I like from udon is the longer you soak in hot soup it will grow, grow and grow, So I always enjoy it slowly and it feels like never end noodle (keep growing) He he he.

Ingredients:
400 gr udon noodle
1 Litter water
1 tsp Japanese soy sauce /kikoman
1 tbs dashi granules (or chicken stock)
2 tbs white bean miso paste
1 chicken breast sliced
2-3 shitake mushroom soaked for 3 hours/over night
1-2 spring onion sliced
dried seaweed or toasted seaweed

How to prepare:
boil water and chicken breast when the chicken cooked, add Shitake mushroom and boil for awhile then off the stove. Add dashi/ chicken stock, miso paste. soak seaweed if you are using dried seaweed. boil udon noodle than rinse with cold water. Place Udon noodle on the bowl and pour miso soup on it, place seaweed and sprinkle spring onion on top.

Note: Never boil Miso as it changes taste and destroys the living enzymes.

Here another dish taught by Anita, black pepper pork. When I'm tried to get rid of my celery, she told me to make this dish and it turn out pretty good. Eventually my brother like it too (he never praise the dish even he like it, but this time he did :p). The meat is cooked and the sesame smells pair perfectly with the spicy black pepper crust on the pork. An easy piece of meat to work with, a simple sauce that taste like something took hours and.... it's better if you try it yourself ^^

Ingredients:
200 gr slices pork tenderloin
100 gr celery (small bowl of celery)
1 tbs soy sauce
1 tbs minced garlic
1/4 tsp salt
1/4 tsp white pepper
1-2 tsp black pepper
1 tsp tapioca/ corn flour
1 tsp sesame oil
2 tbs vegetable oil

How to prepare:
marinade pork with soy sauce, salt, white pepper and flour for couple hours.
Heat up oil, stir fry garlic with the meat until done. move it to the bowl,add sesame oil.
Fry celery with oil for awhile, then put the pork in and add seasoning and black pepper, than fry for few more second and done.

Another heartwarming dish to be enjoyed together with family. It's called "Chinese steak", from the name itself you know it's steak.. but it's from China.. How is it taste like? try it yourself... :D (cited from one of my favorite recipe site resepkita.com). Today, I made this dish based on the recipe posted on resepkita, but it's looks plain so I made some improvement on the ingredients. Enjoy~~

Ingredients:
300 gram thin slice beef
200 gram beansprout
2-3 carrot
1 tbs rice wine
1 tbs sugar
1 tbs soy sauce
3 tsp sesame oil
5 tbs vegetable oil
1 tbs minced garlic

How to prepare:
Marinade meats with rice wine, sugar, soy sauce, and sesame oil.
Heat oil, stir fry garlic until smell good than add the marinated meats.
When the meat is well done, move the meat to the plate and left the sauce in the pan.
Add bean sprout, carrot and stir fry for awhile. add white pepper and green onion and mix it well. Put on the top of the meat and ready to serve.

I found the idea of making pound cake when I was doing grocery. At baking aisle, I saw one of the cake mix box there's simple recipe to make pound cake. So, I decided to make lemon pound cake base on the recipe. The cake mix that I use is Duncan Hines moist deluxe brand ( some adjustment will be needed if different brand is used). Apart from that, my brother is craving for pandan pound cake. So I manage to twist the recipe and come out with an idea of adding pandan essens into yellow butter cake mix and .. tadahh... pandan cake is done. hi hi hi.... well at least looks like it and taste like pandan cake :p

Ingredients:
1 package Duncan Hines moist deluxe "Lemon Supreme" cake mix
1 package (3.4 ox) lemon instant pudding and pie filling mix
4 large eggs
1 cup of water
1/3 cup of vegetable oil

How to prepare:
Combine cake mix, pudding mix, eggs, water, and oil in a large bowl.
Start beat with medium speed electric mixer than gradually change to higher speed until all of them mix well and soft.
Pour on the pan or tube pan that already sprayed with non-stick baking spray.
Put it inside the preheated 350 degree Fahrenheit for 50-60 minutes or until toothpick inserted in the center come out dry and clean.



Ingredients:
1 package Duncan Hines moist deluxe "yellow butter" cake mix
1 package (3.4 ox) vanilla instant pudding and pie filling mix
4 large eggs
1 cup of water
1/3 cup of vegetable oil
2 drop of pandan essens

How to prepare:
Combine cake mix, pudding mix, eggs, water, and oil in a large bowl.
Start beat with medium speed electric mixer than gradually change to higher speed until all of them mix well and soft. add 2 drop of pandan essens and mix well.
Pour on the pan or tube pan that already sprayed with non-stick baking spray.
Put it inside the preheated 350 degree Fahrenheit for 50-60 minutes or until toothpick inserted in the center come out dry and clean.

P.S. This cake mix brand might only can be found in United States. So, if you couldn't find it anywhere than I am apologizing for the inconvenient... but surely if you are in U.S. you'll find this very easy. (^o^)/

Beef meat balls also called bakso is Indonesian street food vendor dish. You can get this dish with only $0.50, it's cheap? oh yeah... even though it's not hygienist but what the heck.. It's delicious and irresistible. In addition, they also have their special rooster imprint trade mark bowl. It's not because they are proud of Indonesian chicken, but it's the most inexpensive type of dishware any Indonesian street food vendor could ever use because it came free with every purchase of a particular brand of food seasoning... Ha ha ha. So, if you like to try you can make it yourself at home and it's more hygienist. :p

Ingredients:
1/2 lb Beef
rice noodle/ egg noodle
20 beef meat balls
2 carrots
5-8 deep fried firm tofu
1/4 tsp nutmeg (pala in Indonesian)
1 Chinese cinammon stick (Kayu manis in Indonesian)
5 cloves (cengkeh in Indonesian)
Little bit fish sauce
salt, white pepper, beef stock (adjustable according to how much water)

Optional toppings:
Fried garlic
Chinese parsley / green onion
Lime
Sweet soy sauce
Hot chilly sauce (Sambal)

How to prepare:
Boil beef meat with beef stock (beef broth) until it soft, add meat balls, carrots, cinnamon stick, nutmeg, cloves, salt and pepper. When it done, add deep fried firm tofu in it. Serve with thin rice noodle or egg noodle with any combination of the optional toppings.

Bored of Spaghetti bolognas or other Italian style spaghetti? Spaghetti Napolitan is an Italian Japanese non-traditional style dish. Variation of vegetable and little bit of ham/seafood adds fiber, flavor, and interesting color to a pasta dish.

Ingredients (4 servings):
100g / 3.5 oz spaghetti
Small handful of thin sliced black fungus or Hijiki (Japanese seaweed)
1 red pepper
1 green or yellow pepper
1 carrot
1 small onion
1 clove garlic (minced)
120 gr/ 4 oz thin sliced ham or shrimp
1-2 small tomatoes
2 tbs tomato sauce
1 tbs Worcestershire sauce
1 tbs vegetable oil/ olive oil
salt and pepper

How to prepare:
soak black fungus/ hijiki until soft, drain and rinse.
Heat up a pot of water to boil pasta.
Heat up a oil in sauté pan and stir fry garlic, onion, vegetables, tomato, and ham/ shrimp. Simmer until the vegetable are soft, add tomato and Worcestershire sauce. Season if needed with salt and pepper.
Drain pasta and add to the pan, mix it finely. Serve immediately, optionally topped with some freshly grated Parmesan cheese.