So, here’s an Asian style Quinoa recipe that is healthy, low in fat and darn delicious too.

For this recipe, I use chicken breast meat which is lean, low fat and high in protein. Here are the basic ingredients you may need, brown mushrooms, carrots, chicken and quinoa.

You will need to season the chicken for a few hours first. Then you heat up the pan or wok, stir fry some garlic, then add the carrots, mushrooms and quinoa.

Stir fry till its fragrant and you can add the chicken pieces.You will need to add some water too since the quinoa needs water to really cook, much like cooking rice.

So, here’s the recipe proper:

Stir-Fried Quinoa Mushroom Chicken Recipe

Ingredients

1 pc (about 350g) chicken breast meat, sliced

1 tbs light soya sauce or 1 tsp sea salt

2 carrots, cut into chunks

1/2 cup Quinoa (I used black Quinoa)

15 – 20 pcs brown mushrooms, sliced

3 pods garlic, diced

1 cup water

Instructions

1. Season the chicken with the soya sauce/ salt for at least 30 minutes.

2.Heat up the frying pan or wok with about 1 tbsp of cooking oil. Then lower the heat to medium low.

3. Sautee the garlic till fragrant then add the carrots, mushrooms and quinoa.

4. Stir-fry for a minute or so, add the chicken and stir for another minute or so.

5. Add the water and cover the pan. Let the mixture simmer over low heat for about 5 minutes. Remember to stir it occasionally.

6. Bring it to a boil and add more water if it is drying up but not too much. Add salt to season and you are done!

You can eat this dish served with some fresh salad or you can eat is as a side dish to your rice or potatoes.

Cooking Quinoa is very easy, all you need is some water for it to fully cook and you can add it to quite a lot of different dishes. I have more of these recipes and I will be sharing it pretty soon.

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Now, lets get on to this recipe. I have this packet of black quinoa and thought I’d come up with some recipes to cook it. Like I said, quinoa is very versatile, so I used it to cook a broth-based soup that’s healthy, wholesome and darn good too! So, if you are vegetarian and would like some chicken soup without the chicken, quinoa soup is the way to go!

Instead of using chicken or any kinds of meat, the quinoa broth-based soup can be cooked with carrots and mixed beans.

I used the organic 7-color beans to cook with the quinoa.

It is pretty easy to cook this broth based soup. You can even use a slow cooker/ crock pot to cook it.

Here’s the recipe:

Mixed Beans Quinoa Soup Recipe

Ingredients

1/2 cup quinoa

1/2 cup mixed beans

1 tbs dried wolfberries

4 dried dates

2 large carrots, cut into chunks

2 – 3 pods garlic, peeled and halved

2 – 3 cups water

salt to taste

Instructions

1. Heat up the water in a pot.

2. Dump everything into the boiling water.

3. Cover and simmer over low fire for up to an hour or until the quinoa is cooked and the beans softened.

4. Add salt to your own taste.

For slow cooker / crock pot, you only need to pour in the water and dump all the ingredients in. Then set it at low and leave it to cook overnight. Tomorrow morning, you will have a wholesome, healthy, vegetarian Quinoa soup!

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The great thing about cooking this salsa style dish is that it is very versatile and can be eaten as it is or with rice, salad, bread, even spaghetti! It is pretty simple to make too. First, you will need…

carrots, tomatoes, celery, onions, potatoes, bell pepper (capsicum), ketchup, balsamic vinegar, ready-made pasta sauce and

quinoa. I used red quinoa because it’s what I have. You can use pearl quinoa (the white quinoa) or black quinoa, whichever one you like. The cooking method for all types of quinoa is the same. After chopping up all the vegetables into chunks…

You will need to heat up a pot with some olive oil. First, you sautè the onions for a short while and then you add the carrots, tomatoes, capsicum, tomatoes.

After you stir it around for a minute or so, you add the potatoes, celery, sauces and water. Also add a sprinkle of dried mixed herbs for extra flavours. The quinoa is the last one to go in, after adding all the other stuffs. Then, you just leave it to simmer over low fire for close to two hours. If you don’t have the time, just dump all ingredients into the crock pot or slow cooker and leave it to simmer on low overnight. It will be ready the next day! And that’s it. Easy and so darn good, you may want to make it again and again!

So, here’s the recipe:

Wholesome Healthy Quinoa Salsa Stew

Ingredients

3 large carrots, cut into chunks

4 large tomatoes, diced

3 large onions, chopped

2 large potatoes, cut into chunks

3 stalks of celery, diced

1 – 2 capsicum (bell peppers), cut into chunks

1/2 cup red quinoa

5 tbsp pasta sauce

4 tbsp ketchup

1 tsp dried mixed herbs

1 – 2 cups of water (depending on how thick / watery you want it to be)

palm-sized chicken breast, skin removed and sliced thinly or minced. (if you want to add chicken or you can leave it out if you want a vegetarian one)

Instructions

1. Heat up a large pot with some olive oil.

2. Sautè the onions and then add the carrots, capsicum and tomatoes. Stir for a minute or so.

3. Add in the rest of the vegetables (potatoes and celery) and then stir in the sauces.

4. Add water and pour in the uncooked quinoa. Stir to mix the ingredients around.

5. Turn the heat up to medium and let it boil. Add the herbs, then add the minced chicken (or sliced chicken, whichever you like).

6. Turn down the heat to low and leave it to simmer for up to 2 hours. Remember to check on it and stir often to make sure it doesn’t burn.

7. If you are using the crock pot / slow cooker, then you can skip the sauteeing part. Instead, just dump everything in, add the sauces and water and leave it to cook on slow.

Special note: Water is important so you must not leave it out and it is important to add more as quinoa absorbs a lot of water and it needs a lot of water to cook. Here’s how to cook quinoa.

This quinoa recipe is great to go with any food. If you are cutting down on calories, you can eat this as it is with salad as I also like to call this recipe an all-in-one meal which contains vegetables, protein (quinoa is very high in protein) and healthy carbs (potatoes).

If you simply must have rice…

or if you prefer bread…

It is pack full of nutrients from all the vegetables and quinoa so it is not only low in fat (especially if you cook it without the chicken), it is very wholesome and best of all, so good you won’t even feel as if you are eating diet food!

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I have never cooked quinoa before so I searched around for ways to cook quinoa and stumbled upon this site. I got the Cranberry Almond Quinoa Recipe there and thought, I’d give it a try with slight changes. This is what I managed to cook:

Cranberry and almonds with Red Quinoa

Trust me, it is as delicious as it looks. Move over boring plain ole rice, here comes quinoa! It has a slightly crunchy texture like crunching on tiny semi-soft bubbles that pop in your mouth easily and the flavour…oh, I simply love the flavour! It has a nutty scent to it so it is like eating some exotic tiny nuts. Which I think it is in a way since it is a grain and it is from Peru. The addition of toasted almond flakes gives it even extra crunchy texture and rich almond flavours while the dried cranberries cuts the richness with its slight sourish flavour. Magnifique!

Here’s the recipe for

Cranberry Almonds Red Quinoa

Ingredients

1/2 cup red Quinoa (I reduced the amount from the original recipe because quinoa is known to double up in size after cooking)

*I used the organic red quinoa*

Half cube of chicken stock

a dash of sea salt

a dash of cinnamon powder

1/4 cup almonds, sliced into flakes and toasted

1/4 cup dried cranberries

*Toasted almond flakes and dried cranberries*

1 cup of boiling water

Instructions

1. Soak the quinoa in water for about 30 mins to 1 hour.

2. Then you rinse it out several times. This is because it has a bitter taste if it is not soaked and rinsed properly.

*Use a fine mesh sieve to drain the quinoa*

3. Heat up a non-stick pan and pour your drained quinoa in. Stir fry it till it has dried out. Then you add in the almonds and cranberries.

*Add the cranberries and almonds and continue to stir fry*

4. Then, pour in the boiling water, add the chicken stock, salt and cinnamon powder.

5. Now, cover it and let it simmer over low heat for 20 minutes. Then you stir it, turn off the heat and let it stand covered for another five minutes.

6. Serve while still hot. It can be eaten as it is or you can serve it up with some nice fish curry.

*You can serve it with some curry too*

It is a great healthy replacement for rice and if you find it too complicated just cook it without the added flavours and eat it with other dishes like curry, just like how you’d eat rice. Now that I know how to cook quinoa, I will be cooking quinoa recipes even more!

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Except that I didn’t follow the recipe.

Again.

I just borrowed her recipe and substituted some of the stuff…okay, okay, so I practically added a whole lot of different ingredients except for the pork ribs…so, it is definitely different from her recipe. But still, I do owe it to her as I got the idea for this recipe from her Aleppo Chili Pork Ribs with Peach and Lime Recipe.

Alright, let’s get down to the meat of this post. Here’s my final creation:

Spicy Pineapple Pork Ribs

I know it doesn’t look as juicy as Jessie’s recipe but hey, give me a break okay?

This is my first attempt and I am using a microwave which works as a convection and a griller so I had to try out the various temperatures and functions before these darn ribs are finally cooked!

Anyway, it tasted much, much better than it looked. Honest. Really. My personal chef, TH, polished it off and declared that it is the best he has ever had. And I seldom get praises like that from him, okay? He’s the number one food critic at home (and number two is of course my toddler who turns his nose up at anything without rice to go with it).

Okay, enough of my rambling…here’s my recipe:

Spicy Pineapple Pork Ribs

Spicy Pineapple Pork Ribs

Ingredients

About 1kg pork ribs

1 lemon

1 tbsp diced garlic

1 tbsp mixed fresh herbs

1 tsp salt

1 tbsp chilli powder (I used the normal paprika chilli powder)

5 tbsp pineapple paste (the types you can get from bakery shops which is used to make pineapple tarts, or you can get plain old pineapple jam)

Instructions

1. Season your pork ribs with the salt

2. Zest the lemon

3. Place the pork ribs in a plastic bag and add the lemon zest to it. Also add in the garlic.

4. Squeeze the lemon juice onto the pork ribs and mixed it and the zest around to coat the ribs evenly.

5. In a separate bowl, mix together the chilli powder and the pineapple jam paste

6. Pour it onto the ribs and mixed well to coat the ribs evenly.

7. Chop up some fresh mixed herbs

8. Sprinkle it onto the ribs and then shake it around to coat the ribs evenly

9. I let the ribs marinade overnight in the fridge (so that the lemon can do it’s work and soften the meat) but you can let it marinade for about an hour before cooking.

10. After marinating it…

11. Drizzle some oilve oil in a pan lined with foil and place the ribs on top

12. Then roast the ribs for around 30 minutes or up to an hour, depending on the temperature of your oven.

I tried baking, roasting and finally grilling and realised that my 900w microwave /oven/convection/griller contraption cooks the ribs using it’s grill function within 40 minutes. Of course, I’ve baked it first and realised it didn’t work so I grilled it but hit the wrong button where only the top griller was on and then finally got the right button but ended up overcooking the ribs, thus the lack of stickyness to it with traces of burnt meat.

Spicy Pineapple Pork Ribs

Anyway, I find that using lemon instead of lime, pineapple jam instead of peach and normal chilli flakes instead of the Aleppo Chili do give great tasting ribs too. I also left out the mushroom dark soy sauce (unintentionally…I meant to add some dark soy sauce but somehow forgot all about it!).

Fortunately, thanks to the overnight marinade, these ribs are tender and also, thanks to the pineapple paste, it did not dry out at all although it looks dry in the pictures. In fact, it is crispy on the outside and juicy and tender on the inside. The flavour is one of sweetness due to the pineapple paste and it has a sourish tang due to the lemon. It also has a hint of the herbs, a slight touch of spiciness since I didn’t add too much chili flakes  and a really full-flavoured taste to it.

Next time, I’ll probably add some sesame seeds and remember to add the dark soy sauce!

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Asian-style fried spaghetti

Asian-style Fried Spaghetti Recipe

Ingredients

Spaghetti, enough for three adults (about 200gm)

1 clove garlic, diced

10 fresh basil leaves

1 red / yellow capsicum (bell pepper), cubed

4 – 5 chili padi, chopped

1 tbsp chicken stock

1 pc chicken breast, sliced thinly

4 tbsp olive oil

2 tbsp butter

Instructions

1. Season the chicken with satay powder (which you can find at most grocery stores) and 1 tbsp dark soya sauce for a couple of hours.

2. Heat up a pot of water till it boil and add in the spaghetti. Add in 1 tsp of salt and 1 tbsp olive oil. Let it cook for about 10 minutes. Check to see if the spaghetti is cooked and remove once it is cooked, when it is soft. Make sure you don’t overcook it or else it will become soggy.

3. Heat up some olive oil in a pan and sautee the garlic till fragrant.

4. Add in the butter. Then add the basil leaves, capsicum, chili padi and chicken. Stir fry till the chicken is cooked through.

5. Add in the chicken stock and stir to make sure it is evenly distributed.

6. Add in the cooked spaghetti noodles and stir it to mix the ingredients around evenly over medium heat.

7. Remove from heat and serve while warm.

Asian style fried spaghetti

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What I like about this restaurant is that they offer quite a lot of variety from different types of rice to noodles. Now, they even have snacks and starters.

So, we ordered 1 bite snack drumsticks, broccoli in white sauce, chicken chop curry baked cheese with spaghetti, Nissin fried egg and ham noodles, Sliced pork in Szechuan style hot and spicy noodles, chicken and sweet corn white sauce with rice and a dessert, Chocolate Snowy.

The chicken is good because of the sauce. The chicken was seasoned before it was deep fried and then served with the sauce. It also has a tinge of black pepper. However, it was a bit salty.

The broccoli is cooked just nice, not overdone or undercooked. However, the white sauce doesn’t really go very well with it, a bit too rich and sort of spoil the whole natural tastiness of the vegetable.

The Chicken Chop Curry Baked Cheese is truly a unique dish. I could safely label it as a East Meets West type of dish. It was spicy and although covered in cheese, does not taste weird at all. It seemed to go very well. I felt a bit cheated because the chicken was only the size of half the plate! The rest of the ingredients are potatoes and onions. I could also taste a lot of pepper in it so it was probably the pepper that gave it the spice and not merely chili. The spaghetti was not baked with it but served on a separate plate.

The szechuan noodles in comparison with the curry cheese, is not spicy at all. It was just a tinge of spice and a tiny bit sour. Not like real szechuan soup. The noodles used are the normal maggi mee. The ingredients aren’t that remarkable either as you can see from the picture, some shreds of pork, a fried egg, corn and taugeh. Nothing really special about this dish.

Similarly, the Nissin fried egg and ham noodles is also quite a common dish. It is actually just maggi mee soup, except fancier! It is maggie mee with a fried egg, a piece of ham and a piece of broccoli. That’s all.

Surprisingly, this rice may not look so good but it tasted much, much better than all the noodles dishes. The rice is probably fragrant rice because it is fluffy and well…fragrant. The sweet corn white sauce, instead of being sticky and too rich, was just nice and goes very well with the rice.

Finally, we come to dessert. The Chocolate Snowy is good in the sense that the ice is really very, very finely shaved and the sauce is unique. It is not only chocolate but they add some strawberry sauce too, giving it a tiny tang of strawberry flavour. I loved it.

The prices for the food are from RM6 and above. For the food we ordered and drinks, the total bill came up to about RM70. Not bad for a restaurant in Gurney Plaza.

Rating: 7/10

Price: $$

If you think it is too expensive to eat at Kim Gary, why don’t you try your hand at making some of the dishes yourself? Here’s my own easy recipes for the:

Chicken Chop Curry Baked Cheese Recipe

Ingredients

1 packet of meat curry paste (the ready made ones found in supermarket such as A1)

Water

2 pc chicken breast meat / deboned chicken drumstick

4 large onions, chopped

1 clove garlic, blended

curry leaves

1/2 cup santan / fresh milk (optional)

1 star anise

A dash of cinnamon

2 potatoes, cubed

2 egg whites

some flour and bread crumbs

Mozzarella cheese

cooking oil

Instructions

1. Clean and dry the chicken. Cut some slits on the chicken so that it cooks faster.

2. Beat the egg whites till fluffy

3. Dip chicken into the egg whites and coat it with the flour and bread crumbs mixture

4. Heat oil in a wok and deep fry the chicken till it turns golden brown. Remove and drain.

5. Deep fry the potatoes till brown and cooked. Remove and drain.

6. In a pot, heat up some oil and sautee the garlic and some of the onions. Add the curry paste. Sautee till fragrant then add water as per the instructions of the curry paste packet. Let it boil. Add the star anise, curry leaves, cinnamon and milk. Let it come to a boil.

7. Place the chicken on a deep baking dish. Arrange the potatoes and the remaining onions around it. Pour the curry over the dish, making sure to completely cover the chicken. Remove the curry leaves and star anise.

8. Grate mozzarella cheese over the dish till it completely covers it (or according to your preference)

9. Bake at 200 degrees Celsius for about 20 minutes.

10. Serve hot with rice or spaghetti.

I recommended using the readymade curry paste because it is much easier than grinding your own curry paste from different ingredients. It is more convenient and some of the readymade curry paste are quite good too.

Fried Egg and Ham Noodles

Ingredients

1 egg

1 slice of ham

2 pieces of broccoli

1 packet maggi mee

chicken stock

water

cooking oil

Instructions

1. Heat some cooking oil in a wok/ frying pan, fry the egg sunny side up and put aside.

2. Pan sear the ham for a few seconds and put aside.

3. Heat up a pot of water and let it boil.

4. Put in the maggi mee and stir till it softened.

5. Add in 1 tbsp of chicken stock and continue stirring.

6. Add in the broccoli and the ham.

7. Once the maggi mee is cooked, remove from heat and add in the egg.

This is actually our normal maggi mee with extra ingredients.

Chicken and sweet corn white sauce rice

Ingredients

1 packet powdered white sauce

1 cup sweet corn nibs

cornstarch

water

cooked rice

1 pc chicken breast, sliced thinly

salt

pepper

Instructions

1. Season the chicken with some salt.

2. Pan sear the chicken for a minute or two but not too long to prevent it from being overcooked. Set aside.

3. Prepare the white sauce as per the packet’s instructions.

4. Add in the sweet corn to the sauce and stir.

5. If you prefer a thicker sauce, dissolve some cornstarch in a bowl of warm water and add it to the sauce.

6. Add in the chicken and stir. Let it boil before removing it from the heat.

7. Pour it on top of the cooked rice and it is ready to be served!

Chocolate Dessert

Ingredients

Hershey’s chocolate sauce

Chocolate sprinkles

Strawberries

Strawberry sauce

Vanilla ice cream (Since I do not have any ice shaver, I substituted it vanilla ice cream)

Instructions

1. Scoop the vanilla ice cream into an ice cream dish

2. Pour the chocolate sauce over it liberally

3. Add some strawberry sauce

4. Sprinkle the chocolate sprinkles over it

5. Slice the strawberry and use it as garnish.

6. Ready to serve!

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All the previous political posts had made me hungry so I binged on these succulent fried chicken! Although I used to be a fan of KFC, I now only eat hawker-style fried chicken or I-fry-it-myself-style fried chicken. Heck, the fried chicken pieces in KFC are shrinking so much I think the next time I go, the fried chicken will be no bigger than my thumb!

So, I went around trying quite a few roadside stalls and hawker stalls at hawker centres selling fried chicken till I find a few that I really like. Which is not many. Somehow, finding the perfect fried chicken is akin to the excuse people use for masturbation – it is better to do it yourself! Heh.

Anyway, I was very, very lazy to de-frost the chicken, season it, heat up the oil, fry it and clean up the whole oily kitchen after that so I had to rely on hawkers to get my fried chicken fix.

Again, TH, my number one foodie partner, recommended this fried chicken stall tucked away at the Hillside Astaka / food court. The guy’s open only at night, from around 7pm onwards and sorry, I didn’t know what day he tutup since TH is the one who went down to get the chicken for me while I…er…jaga kereta. And being a non-blogger, he didn’t bother to ask the guy details, like operation time, days, address, etc…

Anyway, these spiced fried chicken should not be mistaken as the ciplak version of KFC’s hot and spicy chicken. When I say spiced, it is in the context of spices, not chili. The fried chicken is crunchy on the outside although it don’t look it and the flesh inside is just tender, soft, juicy and oh-so-tasty! Yummmm….

Prices aren’t that cheap but it is quite reasonable, RM2 for each piece of chicken breast or wing, RM2.50 for the drumstick and if you are into chicken butt, it is five for RM2.

Rating: 8/10

Taste: Hint of spices, crunchy outside, juicy and soft inside, just salty enough to tingle the tastebuds

Definitely recommended as a side dish to whatever you are having, or just as a snack.

A Word of Warning: Contains fat and probably cholesterol too but for this saliva-inducing taste, I don’t care!

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Chicken Pie and Apple Pie

I have this thing for pastries and nothing hits the spot more than a wonderfully baked, crumbly and perfect chicken pie or apple pie!

TH found this stall and bought some of it for me to try and since then, I was hooked! These pies may be tiny but it sure do pack a punch in taste, flavour and most importantly, it is cheap too!

This is where you get the yummy Apple and Chicken Pies

The pies are stored in airtight containers

The little stall is just outside a coffee shop along Jalan Sungai Kelian in Hillside, Tanjung Bungah. He also sells mini cream puffs with real cream, not custard. These little bite-size delights are all homemade by the stall owner’s relative, thus the great taste!

Just look at these tempting pies!

My review for the Apple Pie
- pastry is crumbly, buttery and melts in your mouth
- fillings are generous, just sweet enough and tasty

The nice friendly stall owner packing the pies for me

My review for the Chicken Pie:
- pastry is the same as the apple pie, it is crumbly, buttery and melts in your mouth
- fillings contain a few tiny pieces of chicken, peas and carrots, just the right amount for such a tiny bite-size pie

My review for the Cream Puff:
- pastry is soft and just the right consistency
- filling is real cream, not too sweet and when you bite into it, if fills your mouth with its creamy taste.

Snack rating: 7/10 – definitely recommended for teatime or just for the heck of it!

Price: 6 for RM3 (cream puff) / 5 for RM3 (pies)

Venue: Outside Chew City Cafe, Jalan Sungai Kelian, Hillside

Open: 8.30am – 11pm daily, close on Tues

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It’s been awhile since I took a leisurely early dinner with plenty of time to walk around and browse so over the weekends we decided to have dinner at New World Park in Swatow Lane/ Hutton Lane/ Burmah Road.

I’ve heard that there’s a Ladies Street sort of bazaar going on over the weekends there so I thought, maybe I could pick up some really nice stuff or browse around for birthday present ideas.

Pictures courtesy of Adpix Studio

So, what I found there was pretty disappointing although it was pleasant walking around the beautiful hang-out place. There’s no other name to call it since it is so very conducive for friends to simply hang around there at any of its ‘coffee’ shops and chat for hours…

Picture courtesy of Adpix Studio

The Ladies Street is just an array of about 20 stalls selling pasar malam stuffs like handbags, earrings, dresses and knick-knacks. There are a few arts and crafts stalls, a charity stall and more stalls selling accessories. The things sold there are not in any way exceptionally different. Just plain normal accessories and clothes you can get at any pasar malam anytime, anywhere. Even the pricing aren’t something to shout about, certain dresses for RM45 each, tops for RM25 each and RM10 for three pairs of colourful, plastic earrings.

Pictures courtesy of Adpix Studio

As a hang-out place, the two popular tea time places there would be the western-style Starbucks or our local Old Town Cafe. Coincidentally (or carefully planned), these two outlets are opposite each other so you can stand there and make your decision between western or local!

Well, in conclusion, though it is not exactly a great shopping place, it is great for meeting up with friends, great place to spend a lazy weekend afternoon (did I mention free wifi internet thanks to Starbucks?) and most of all, it is pleasingly landscaped and decorated. Very comfy to window shop around what little shops there are and ultra comfy to spend hours chatting (online or real-life).

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