All through the day…

You may recall from an earlier post that I bought these made-in-China instant noodles

Made-in-China noodles

…when I was in Miri and they did not taste all that great, not at all. I would have thrown them all away had they not been so expensive so I decided to get rid of the seasonings and just use the noodles.

I tried tossing them with onion oil, Bovril, chopped spring onions and fried shallots…

Made-in-China noodles with Bovril

…and I had them served with some slices of roast duck that I had in the fridge but no, I did not think it was all that great as I could still detect the smell of the noodles and that did not tickle my fancy. It would be much nicer with our own local-made mee sua or dried noodles.

So, on another morning, I decided to fry some…

Made-in-China noodles, fried

…for breakfast with some fresh shitake mushrooms and egg with a little bit of green vegetables thrown in. It sure tasted a whole lot nicer, fried…so I guess I could do the same with those in the packets that I still have left.

Moving on from the noodles, I also mentioned in my post a few days ago that my in-laws were in town for the long Gawai Dayak/Duānwǔ or Dragon Boat Festivals weekend. My brother-in-law brought a whole lot of stuff from Bintulu – fish, cincaluk (fermented shrimps), belacan (dried prawn paste) and even a bag of lemons, probably from his garden. My sister-in-law from Kuching brought some nice steamed paos (buns) and sio bee (meat dumplings) and some salted fish-meat patties that she made herself and also some belacan though she kept insisting that hers would not be as nice as the ones my brother-in-law brought from Bintulu. I wouldn’t know for sure at this point in time as I have not tried it yet.

However, the other day, I did take three slices of the big ikan tengirri (mackerel) that my brother-in-law gave us and deep-fried them for lunch…

Lunch

…with some cincaluk dip to go with it and I boiled some ladies’ fingers to eat ulam-style with sambal belacan plus we also had the sio bee and the salted-fish patties from my sister-in-law. That certainly was a delightful lunch and we enjoyed everything so much that we finished it all in one sitting. That was why I had to cook something else for dinner that day…

Dinner

…and for that, I opened a can of luncheon meat and fried that with egg and sliced Bombay onions. This is a brand that I saw on the shelf in one of the supermarkets here – Porkies, a product of Denmark and it claims to contain 85% meat. True enough, it wasn’t as soft and wobbly as some of the other brands, probably due to their high fat content and it tasted really great. At over RM8.00 a tin, I certainly would buy that the next time around should I feel like having luncheon meat again – there are others (like SPAM, for instance) that are a whole lot more expensive.

To go with the meat, I cooked the pumpkin that I had seen sitting in the fridge for quite a while now and as I was feeling lazy (which would be the case most of the time, I have to confess), I decided not to go through all the chopping and pounding to get the sambal hay bee (dried prawn paste) ready to fry that with. Instead, I just used this packet of masak merah ingredients along with one chopped shallot and a couple of the skinny serai (lemon grass) that I have growing in a  pot outside my house. Ooooo…I thought it tasted really good and it was so delightfully spicy but my girl did not really like it as she felt that it drowned out the taste of the pumpkin that she liked a lot.

And talking about my girl, she made this fritata for lunch a day or two later…

Melissa's fritata 1

…and being the jakun that I am, I did not even know how to spell the name. Blush! Blush!

Of course, it was very nice – it couldn’t possibly be otherwise with all that ham and cheese that went into it…

Melissa's fritata

…and if anyone is interested in making that as well, here’s her recipe:
Broccoli Fritata
Ingredients
6 eggs
1 head of broccoli
6 slices of sandwich ham
half slab of cheddar cheese
a pinch of salt
2 dashes of pepper
1 tbs of olive margarine spread
*The original recipe calls for 12 eggs and uses bacon. I’m trying to be more health conscious. Haha.
*The type of meat and cheese you mix into the egg mixture in optional.
You could also add in tomatoes, mushrooms or fresh peas or whatever tickles your fancy.

Steps
1. Wash the head of broccoli thoroughly first. Then, slice it into smaller pieces.
2. Slice the sandwich ham into thin strips.
3. Grate the half slab of cheddar cheese.
4. Crack the eggs into a bowl. Put in salt, pepper, and the grated cheddar. Whisk everything up.
5. Heat up the frying pan and put a dollop of olive margarine spread. When it starts sizzling, add in the ham.
Stir it around until the ham has slightly browned.
6. Add in the egg mixture. Shake the pan around to make sure its surface is evenly coated. Then, add the broccoli.
7. Turn the heat down to let the egg mixture cook thoroughly. Meanwhile, heat the oven up to 180 deg cel.
8. When the oven’s hot enough, put the frying pan in. It’s ready when it’s all fluffed up with a golden brown surface.

Enjoy!

Obviously, you will need a pan with a detachable handle if you were to put that in the oven. Luckily, we have a pan in the house – the handle has come off but we still use it as it seems to be a whole lot better than all the newer pans we have, just like my old and faithful, no-longer-round wok that I use all the time in my cooking posts. Hmmm…that sure goes to show that the older you are, the better you get, right? Guess the same thing applies when it comes to people as well, doesn’t it? Hehehehehehe!!!!

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

23 thoughts on “All through the day…”

  1. noodle looks yucky…ooo the sambal belacan… can eat wt linut too… fritata should use all the eggs as recommended… ahaha… i luv my eggs…

    Of course, nothing like Sibu instant kampua…or even Sibu Mee Daddy. Will never buy all those ever again – especially when they are so so expensive. Ya, it looked like the linut sambal, tasted like it too – dunno what the missus used to make – different from our usual ones. The fritata is like quiche…without the pastry/crust.

  2. I like the texture of the noodles but i don’t like the seasonings, a tad salty to my liking.

    And the bits of meat or whatever in one of the sachets with the sauce – so geli-geli. I just threw them all away. Yes, so salty even when using only half a packet of the bumbu. The noodles have an peculiar unpleasant smell too, don’t like. Should never have bought it. 😦

  3. Thanks for sharing the recipe for fritata.. I heard of it, but never cooked it before.. I think it’s something like quiche, needs lots of eggs, but fried, and not baked, so it’s easier..

    I think she baked it later…

  4. As always you prepare very simple but great tasting food at home! Now for the fritata, I have seen that on TV but I haven’t made any because I don’t have a pan that can go into my oven. Either I get a pan with detachable handle or get a bigger oven (when the present one konks off). Melissa’s fritata looks really good and I love broccoli!

    Or get a pan without a handle…like mine. It’s a non-stick TEFAL, same as my non-stick wok – I bought them when I moved into my present house, 1987/88, I think. So long ago. Those days, things were made to last. Can’t remember how the handle came off…but we keep using it as it is just perfect for most everything…even as a baking tray when we’re roasting meat…or heating up pastries in the oven – never seems to work as well with the other newer pans that I have.

  5. My eye focus on the ikan tenggiri with the cincaluk dip and luncheon meat. With this 2 dishes, I can finish extra plate of rice. Fritata looks awesome too. The rest, I can let go.

    Yes, especially the made-in-China noodles. Forced to cook something out of them and make them a bit more palatable since I bought so many packets – such a waste to throw them all away. 😦 If you see any in the shops, don’t ever buy… Take my word for it.

  6. errr, not bad lah that instant noodles, i actually like it.. love the noodles for its non oil fried and kind of springy and “al dante” the way i like it.. and not bad huh?? you can cook so many dishes out of them, haha!! and aiyoh, that luncheon meat.. i want!!!

    I’m sure you can get it there. If not, I’ll bring some for you…if I go to KL again. 😉

  7. Nice dishes up there… would love to try all except for the made-in-china noodles.. hahahaa.. call me biased! Anything with sambal belacan, cincaluk.. all very appetizing.. ok, time for my breakie! So hungry now.. even the luncheon meat is making me drool…

    I’m starting to avoid most, if not all things, China now. What were they saying about the tung hoon (glass noodles) not too long ago? I also saw something about their century eggs the other day – perhaps we should not eat…or take the chance on our own local-made ones instead.

  8. Thank you for sharing the recipe. Looks delicious!!

    Mild, very light. Perhaps you can use smoked turkey ham…or smoked beef bacon if you want a stronger taste. More fragrant, if smoked…these things.

  9. looks super yummy…thks for sharing the recipe.

    Welcome. Go ahead, give it a try. Pancake recipe coming up…on Monday. 😀

  10. Wow …STP cooking again and got recipe somemore !! How about some master chef stuffs ?

    Definitely not up to that level but good enough for own consumption and more often than not, nicer…and healthier than much of what we can get outside.

  11. i’ve said it before and i have to say it again … you and melissa are both cooks whom i would love… the results of your kitchen always look delicious, whether they’re noodles or frittata 😀

    She’s more adventurous – I am more into the simple kampung style or old-school stuff. Hehehehehe!!!! 😉

  12. my gosh, talk about true talents in the kitchen! that fried noodles of yours and that frittata looks INNNNCREDIBLE! 😀 i should be so inspired.

    Thank you so much. You are so very kind. 😀

  13. Thank you for sharing her fritata recipe. Maybe I’ll try to cook it in one of my cooking misadventures. 🙂

    Hahahahaha!!! No worries, keep trying. You’ll get better with practice. I did not use to cook either when I was younger…but I was made to help my mum with the cutting and slicing and pounding and things like that in the kitchen…a lot!

  14. i never thought instant noodles will taste bad eh.. i mean.. i love all the instant noodles but after reading this post from you on this brand.. i shall be aware of what to buy next time. Best to stick with local noodles..

    Yup! I’ve bought expensive Korean ones, not nice also…and the Singapore ones were just so-so, not bad…but not all of them. Even the local ones, I hear there are very cheap ones, dunno what brand, that are horrible too.

  15. Oh…i try that instant noodle king before, i also find it so so, not really like it. But i like how you toss it with bovril & fried it, looks a lot more yummy!!

    Ikan Tenggiri look awesome too!!

    I wouldn’t say it was so so – I thought it was awful. Didn’t like it at all…but it was better the way I cooked it. 😉 Ya…not too bad at frying fish, me hor? 😀

  16. I love how the vegetables are peeking through the noodles. It makes the dish very attractive. I have not made fritata in quite some time. I might make one this weekend. Yesterday I prepared chicken breasts in my pressure cooker and added some potatoes, carrots, garlic and onion. It was very tender. If it were me, I’d have added the carrots at the end, but my daughter likes soft carrots. My mother was working and so I made enough for my father.

    Oh, we can’t use the pressure cooker with chicken these days. The farmed birds are not tough enough for that – will all come apart, even when I use my slow cooker. I love boiled/soft/stewed carrots too – not when they’re served raw.

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at sibutuapui@yahoo.com

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