We meet again with new uploads, it's not a perfect cooking videos and all done from scratch with little skill. Hope, this home cooking tutorial will be easy to follow.
Thank you all for coming to my You Tube channel and blog. Have a good week ahead and take care.
Fudge Brownie two in one with walnuts and no nuts. I baked yesterday, too lazy to record the steps. It tasted a bit like Amos Double Choc cookies still chewy and a fudgy brownie.
I've used chocolate cake premix, Hershey's Chocolate Chips, Anchor butter , eggs, Van Houten Choc powder, salt & Nutella.
If I bake this again, will try to do the video takes. My crave for Chocolate Truffles and this brownies tastes just as good. No measurement, double boiler method and get everything mixed. We love it~
What I made recently, I've cook Hokkien noodle or Hokkien Mee Singapore style. Basically, not an original recipe something I've improvise and pick certain ingredients that I'm able to use. The taste quite acceptable, almost like the one we always had at halal stalls.
The good thing about cooking this noodle dish, not much effort when stir frying noodle as the prawn stock fully flavoured. The lime and sambal simply enhance the flavours in the noodle dish. In my thoughts before making this noodle, I've tried to figure out the best and shorter version in making this Hokkien style noodle dish.
From my point of view, the prawn stock need few adjustments and tastings. It depends on ingredients that you add in the stock, this time I made two types of prawn stock used beef and oxtail too, to make the stock. The more prawns added will enhance the stock flavours so I do that next time. I will keep the prawn heads and shell in storage bags and store in the freezer. When I feel like cooking noodles, I have the main ingredients ready for me.
Fresh prawn stock will make noodle taste better. A bit of hard work, I soaked, washed and rinsed with salt the prawn heads and shells many times. Don't ask me why, I feel I need to do so. To avoid longer preparations I made the stock much simpler, no worries pick the ingredients to your preference. Alternatively, to expedite the stock process you can opt for chicken ready stock or chicken granules.
I must say this sambal is perfect for this Hokkien noodle, comparing to the stalls most are spicy hot and too salty. That's why with this homemade sambal which spicy, sour and sweet taste absolutely perfect for this noodle dish. For Hokkien noodle, I prefer Fortune brand noodle anyway I will still try with other brands.
It's best not to judge the looks and compare with those at the outlets, I'm quite satisfied with the final result. No extra flavours when cooking the Hokkien noodle as the prawn stock had all the wonderful flavours.
For leftover stock, store in the freezer, can be added to other types of noodles dishes. The thing is we having noodle for the whole week as I don't want to keep the stock for too long. Fresh stock taste best so do some menu planning.
Here a post on Nyonya Laksa (my version) which I made a couple of years back... Hope you like this video too.
My sharing recipes, that's about it for now and thanks for coming by. I'll be taking a break soon after few more posts and have a great weekend and take care;)
