Crispy Tofu with Shrimp Squares

I like this dish a lot. In fact I made a bit more and freeze some of it up so the next time I wanted to eat this all I have to do and take it out of the freezer and fry them up. You must be thinking why I like to freezer most of my food rather than eating them fresh. Well, I don’t cook everyday especially our Asian type of food and when I do I usually cook a bit more and freeze them up so I can have it anytime I want. It is usually dishes that freeze well like rendang, curries, stew, soup, curry puffs and etc. So now you know why I need two fridges when there are just two of us ha ha..

Anyway, back to this dish. My mom used to make this dish for us. When I called her last week on her birthday I asked her how to make this dish and she told me roughly what she put in it. I gather all the ingredients and made this the following day. The squares turn out really well. They were crispy on the outside, nice and moist on the inside.

Stuffed Mini Sweet Peppers

I just love these cute mini sweet peppers. They were so colorful and I just can’t resist buying it. Carlos has been putting them in his salad but I am not a fan of eating them raw as I can’t digest it too well. I will be repeating it the whole day. So I decided to stuff them with some ground beef and baked them with some marinara sauce.

You can serve this as an appetizer, a side dish or like us we have it with some toasted bread for our dinner. They were so good as the pepper turns out so sweet after roasting in the oven and the meat on inside stays moist. In fact Carlos asked me to make more the next time so he can have the leftovers the next day…. Enjoy!

Singapore Hokkien Mee

Even though I’ve been to Singapore so many times but I don’t think I ever tried this noodle dish before. They are very different from our KL style Hokkien mee. KL hokkien mee uses thick yellow noodles braised in thick dark soy sauce. As for the Singapore Hokkien Mee it is white in color with yellow noodles and rice vermicelli/ bee hoon and it’s braised in flavorful stock and serve with sambal chili and lime, giving it that extra zing and tanginess.

I made this dish hoping to submit it for AFF – Singapore month but I didn’t make it. I am just too lazy to blog nowadays. I guess after blogging for nearly 8 years, I am slowly growing out of it. I used to put out 3 post a week now it is just once a week. I still cook and bake but mostly  repeat and easy dishes. Anyway, I hope I am able to find my mojo to blog regularly soon.

Baked Pasta in Creamy Pumpkin Sauce

Is fall season and there were all kinds of pumpkins around and they were really cheap too. There are only two kinds of pumpkins that I like. One of it is Kabocha and the other one is butternut squash. I don’t buy them too often as Carlos is not a fan of it so if I cook it I will be the only one eating it. Pumpkin is not only good for pies or dessert but they can be used for savory dishes too.

 I am a bit under the weather because of the intense heat here in Northern CA and I am craving for some creamy and comforting food like pasta but not too keen of adding too much cream or tons of fat in it. So pumpkin comes to the rescue. Pumpkin puree make great base for pasta sauce as it’s naturally creamy so it gives you an alfredo like texture without any heavy cream in it. I like penne pasta so I used it in this dish but you can use any type of pasta of your choice. As for the pumpkin try to use fresh pumpkin instead of the one from the can as I think fresh one taste so much better.