Miniature Ma Lai Goh with Custard Filling

Miniature Ma Lai Goh with Custard Filling
Steamed egg cake (ma lai goh) with a sweet creamy custard filling.

Warning:
Super cute and yummy.
Will give you mix feelings of being too cute to eat yet provoking the craving for it.
After consumption, you may experience satisfactory imaginations such as melting away in a steam of creamy sweet egg custard while floating on a soft fluffy cake. Mmm.

Recipe: Coming Soon...

Miniature cakes ganging up

One with custard saying peek-a-boo

Mango Sticky Rice

Dine Out Location
Ivory Thailand - Toronto

Item
Mango Sticky Rice (dessert)

Description
Fresh thinly sliced mangoes topped with mango & coconut sauce paired with coconut infused sticky rice.

Verdict
Sweet, refreshing and goes really well with the coconut sticky rice. Yum!
8.5 out of 10

THE Perfect Egg and Instant Noodles

THE Perfect Egg and Instant Noodles
Perfectly poached egg on top of spicy ramen noodles.
I call this perfect because you can get the complete egg and none is wasted in the soup.

Let's dig in!!!

Other Variations

Some people like it with no soup and noodles under cooked.

Others like it with a side of garlic roast beef and romaine.



Tip with Noodle Soup Base

The soup base of the instant noodles is important. This egg & noodle combo works well with strong flavored soup base such as beef, spicy beef, and lobster. Mild flavors like chicken or seafood does not compliment the egg.

Cucumber Soba Noodle Salad

Cucumber Soba Noodle Salad
Refreshing cucumber soba noodle salad paired with a light sesame soy vinaigrette

Sesame Soy Vinaigrette Recipe
2 tbsp water
2 tbsp rice vinegar
1 tbsp soy sauce
1/2 tsp sesame oil

Korean Short Rib Burger

Korean Short Rib Burger
Oh yes! A thick slice of Korean grilled beef short rib on a toasted bun with a side of cucumber salad in chili garlic dressing

Grilled Short Ribs
I used the same recipe from my previous Grill Korean Kalbi. Instead of frozen ribs, I used fresh cut beef ribs from a Korean Supermarket. They were expensive but was well worth it because of the freshness and cut.

Chili Garlic Dressing for the Cucumber Carrot Salad
One part sugar
One part warm water
One part lemon juice
2/3 part fish sauce
Finely minced garlic
Chili paste to your liking

Combine the first 4 ingredients, then garlic, then chili. Refrigerate to chill.

Pork Chive Dumplings

Pork Chive Dumplings
Homemade dumplings stuffed with pork, chives and shrimp with red vinegar sauce for dipping

Ingredients
One pair package of dumpling skin
1.5 lbs ground pork
Water
White pepper
Sugar
Salt
Oyster sauce
Soy sauce
Dark mushroom soy sauce
Starch
Sesame oil
8 to 12 shrimp - peeled and diced into chunks
1 bundle of chives - diced
1 to 2 eggs

This is a family recipe and all ingredients are given without measurements. I have my own groove...so you can explore your own. Have fun!

Lychee Konnyaku Jelly

Lychee Konnyaku Jelly
A refreshing dessert made with konnyaku jelly

Konnyaku jelly is a vegan substitute for gelatin. The jelly can set even when it is still warm, so you need to act fast when pouring into the mould. The best part that it can unmould very easily....no need for hot water! Simple, fun and a quick dessert to make.

Maple Gourmet Meatballs

Maple Gourmet Meatballs
Juicy homemade beef meatballs glazed in maple bbq sauce.

Ingredients (A)
1.5 lbs of ground beef
1/2 cup water
(Mix together, add more water if neccessary to make the more beef loose)

Ingredients (B)
1 to 2 bulbs of shallot, minced
3 cloves of garlic, minced
1/4 tsp white pepper
3 tsp sugar
3 tablespoon soy sauce
2 tablespoon oyster sauce
1/2 tsp salt
1/2 tsp black pepper
1 tsp dark soy sauce
Dried parsley flakes
(Add above in the meat and mix until you get an even sauce distribution)

Ingredients (C)
1/2 tsp sesame oil
2 tablespoon olive/regular oil
(Add this next and mix)

Ingredients (D)
2 tsp starch
1/4 cup water
(Melt the starch in water and mix into the meat until you get an even distribution)

1. Mix the A ingredients together. Add more water if necessary to make the beef more loose.
2. Add in all of the B ingredients and mix until all is well distributed.
3. Add the C ingredients and mix.
4. Melt the starch in water (ingredients D) and mix the solution in the meat. Make sure it is well incorporated.
5. Marinate the meat for minimum 3 hours in the fridge.
6. Preheat the oven at 350 C.
7. Make 2 tbsp size meatballs (this makes about 16 to 18 pieces)
8. Bake for 18 to 20 minutes.
9. Glaze the meatballs with your favourite BBQ sauce (I used Diana Sauce - Gourmet Maple)

Peanut Coated Black Sesame Dumpling

Peanut Coated Black Sesame Dumpling
Peanut covered glutinous rice dumpling with a warm sweet black sesame filling

Ingredients
1/2 cup roasted peanuts
1 tsp sugar
1 pack of frozen rice dumplings with black sesame filling

1. In a food processor, blend the peanuts until you get fine grains.
2. Stir in the sugar so the peanut do not clump up.
3. Cook the rice dumplings according to the package instructions.
4. Coat one dumpling at a time with peanuts.
5. Cool for 5 minutes before serving (caution: the filling is very hot).

Grilled Korean Kalbi

Korean Kalbi
Grilled Korean style beef short ribs topped with fresh green scallions. So juicy and tender that you will refuse to leave any leftovers behind.

Ingredients
16 double bone beef short ribs
3/4 cup Korean/Japanese soy sauce
2/3 cup sugar
1/2 cup water
1 bosh pear, skinned and cored
2 to 3 shallots
2 green onions (one for the marinate, one for garish)
3 cloves garlic
1 knob of ginger (about 1 inch size), skinned
1 tsp black pepper
2 tbsp sesame oil

1. Wash the ribs and soak in cold water for 1 hour. Drain.
2. In a blender (I used the magic bullet), puree the rest of the ingredients.
3. Pour the sauce over the ribs and mix.
4. Marinate the ribs for 8 to 10 hours in the fridge, best overnight.
5. Bring the meat to room temperature.
6. Cook ribs on the grill for 2 to 3 minutes on each side.
7. Garish with green onions and serve.