$1 Happiness at Nyonya Colors

Whenever I crave for Mee Rebus, Assam Laksa, tongsoi (Chinese dessert) or Nyonya kueh, I’ll go to Nyonya Colors. When my SIL was back from LV, we both went to Nyonya Colors and SIL bought lots of Nyonya Kueh. Luckily, both of us have almost the same taste, we both shared them and she could have more varieties of Kueh to eat.

WP_20150301_029[1]

Even parents love the Nyonya Kueh too. After breakfast at Nyonya Colors, they wanted to buy more Kueh home to eat.

WP_20150301_025[1]

Breakfast at Nyonya Colors. A day after Ah Niu Concert in Genting in Feb 15

This photo was taken when I was busy with annual budget at work previously and I went to Nyonya Colors on a very late afternoon for my lunch, tea and dinner … all 3 in 1. While waiting for food to be served, I took this photo of nice oriental paint on stools and wall.

wp_ss_20151012_0001[1]

Nice oriental prints on stools and wall – May 15

Today, I went to Royal Selangor to get a souvenir for John and Minh who are leaving KL for Toronto.

While at the shopping complex, I stopped by Nyonya Colors to pack my favourite food. While putting my change back into my wallet, the lady behind me made her order. I heard her telling the cashier that she only brought $15 for lunch and wanted to check if she had sufficient money for her order. She wanted to have a main and dessert but the cashier told her she was short of $1. I saw disappointment in her face.

I took out a $1 note and said “You can have this”. Both the lady and cashier were surprise but soon after, I saw joy in the lady’s face. I asked her “Do you need parking money?” and she said “I’m fine”.

Looking back, it was all on impulse. I’m glad I did what I did. I know the feeling of craving for favourite food, especially when you are hungry. And I also know how happy a person can be after a satisfying meal. The $1 note is a small token in exchange for joy and happiness in someone face.

Mid-Autumn Festival with Mushroom Chicken Rice

Today is Mid-Autumn Festival. The haze situation is bad and no one in our family organised any outdoor lantern session. It rained in the evening and now the floor is wet. Not in the mood to light up any candles outside the house.

With API reading of above 200 in our area, I decided to cook and eat at home. Not going out for family dinner. I cooked simple mushroom chicken rice with spare ribs and fish balls soup for dinner.

This mushroom chicken rice recipe is from Nestle, which I obtained from their website back in Nov 2012. I’ve made some changes to it to suit my family taste. It is a simple and nutritious meal.

Ingredients:

  • 1 tablespoon cooking oil
  • 5 shallots, sliced thinly
  • 2 inch ginger, julienned
  • 500 g boneless chicken meat, fat and skin removed, cut into small pieces
  • 8 pcs (about 20g) dried shiitake mushroom, soaked and sliced thinly
  • 1/2 tablespoon sesame oil
  • 2 cups rice, washed
  • 2 1/2 cups water
  • 2 tablespoons spring onion, sliced thinly
  • 1 tablespoon salted fish, fried (optional)

Gravy Mix:

  • 1/2 teaspoon salt
  • 3 tablespoons water (I used stock from spare ribs soup that I was boiling)
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 2 tablespoon oyster sauce

Phototastic-28_9_2015_e21bad96-26b5-47bf-aaf0-64885af11f53  Cooking Steps:

  1. Heat oil in a wok, then fry shallots and ginger until fragrant.
  2. Add chicken and mushrooms and fry for 5 minutes.
  3. Add sesame oil and gravy mix.
  4. Leave to simmer on medium heat for 3 minutes. Then set aside.
  5. Cook rice in a rice cooker with 2 1/2 cups of water. When the rice is just cooked (grains are fluffy, about 20 minutes), add in the chicken mixture.
  6. Stir, then cover the lid of and leave to cook for another 10 minutes.
  7. Garnish with spring onions or fried salted fish (optional) and serve with thinly cut chili and garlic in soya sauce.

WP_20150927_2081I also boiled spare ribs and fish balls soup to complement the mushroom chicken rice.

WP_20150927_396 The boys enjoyed the dinner and we saved the hassle from busy restaurant on Mid-Autumn festival, a Sunday evening of haze.

WP_20150925_3349Cute biscuits from Jaden’s classmate who came over to play with him over the school holiday.

Ever since I watched the HK drama, I always love to wish this in every Mid-Autumn festival … 家好月圆, 庆中秋!

Fruits Pudding

I wasn’t a fan of pudding until I tasted it at my previous employer’s function. The pudding was not too sweet, the texture was soft and smooth and I liked its flavour too. After a short chat with the event organiser, I bought the ingredients and made them at home.

WP_20150925_3510

Mango puddings

These puddings are my family’s favourite, inclusive of my parents, siblings, nieces and nephews. I’ll make them when we have family dinner, gatherings or guests at home.

Ingredients:

  • A packet of fruit bean curd pudding powder
  • 3 litre of water
  • 100 g of sugar
  • 400 ml of evaporated milk

I usually bought this Happy Grass fruit bean curd pudding powder, either the strawberry, mango or corn flavour.

WP_20150929_16_31_32_Pro

Fruit bean curd pudding powder

The method of making the pudding is also stated at the back of the packet.

WP_20151022_02_04_50_Pro

The tips of making a smooth pudding is to turn off the flames after boiling as strong flame will cause the pudding to become hard and rough. I have been following this tip every time I make this pudding.

Capture

Strawberry puddings

Occasionally, I will decorate the puddings with swirl of whipping cream or fresh strawberries or mango.