Seasaltwithfood

This is Nyonya Kuih Pie Tee or also known as Top Hats. It's an appetizer made with a savory, crispy thin fried shell, filled with stir-fry yam bean (jicama) and carrot. 
 In this video, I'll show you how make the shell with and without the brim. You'll also need a special Pie Tee mold, and If you can't get hold of it, then try the Scandinavian Rosette & Timbale mold. The latter mold is different, but it does serve the same purpose.

This is a popular bean curd and vegetables stuffed with fish paste or better known as Yong Tau Foo, commonly found in Malaysia and Singapore. A wide selection of vegetables and bean curds filled with a light fish paste, made with Spanish mackerel fish. Then deep-fried, and poached in a chicken or anchovy broth. If desired, serve with some Chinese rice rolls or steamed rice.

This Orange Poppy Seed Pound cake is a wonderful tea-time treat. It's packed with orange flavor, buttery, and lots of poppy seeds.

Egg Sandwiches with a bit of variation. I have mixed in some avocado and crispy bacon, and they are really good!

This is a dish that I'll order time and time again at Dim Sum restaurant, and it's easy to make it at home too. Pull together a few ingredients such as rice rolls, bean sprouts, soy sauce, and spice up with a couple of dried chilies. This speedy stir-fry is great for breakfast or light lunch.   
 Stir-Fried Dim Sum Rice Rolls Ingredients 350 grams Plain Dim Sum Rice Rolls, cut into 1 inch length 2 Cloves Garlic, chopped 3 – 4 Dried Chilies, cut into 1/2 inch length 150 g Bean Sprouts, washed and drained 1 ½ Tbsp Light Soy Sauce 1 Tbsp Dark Soy Sauce 1 Tbsp Peanut Oil 2 Scallions, chopped Method Heat the wok over high heat. Add peanut oil and swirl to coat the wok. Add dried chilies, give it a quick stir then mix in the rice rolls and garlic, and stir-fry for about 10 to 20 seconds. Then mix in the bean sprouts and cook briefly. Add the light and dark soy sauce and mix well. Mix in some scallions and give it a quick stir and serve immediately.

I am sure that you are aware that rice cookers can cook more than just rice. If your rice cooker has a steam function, this could be a great method that you can use to make soft or hard-boiled eggs. The countdown of the rice cooker starts after the water comes to a boil. In my case, I used cold tap water, large eggs straight from the fridge, and it took about seven and a half minutes for the water to start boiling. Then the timers will start and all you have to do is stop the steaming process and remove the eggs depending on the type of doneness you like. Anyway, in this video, I have shown four different results of cooked egg, from 7-10 minutes. This method has never failed us. However, the result may vary from different brand of rice cooker, water temperature, and the size of eggs. Nevertheless, do give this method a go!

Need a simple and yummy breakfast treat in 5 minutes? Then try this Banana Nutella Sandwich recipe.

A quick and easy fried rice recipe made with salted fish and chicken.