Titoki's Warm Fuzzy Wantan Dumpling!

Dear class,

Today Ms Titoki's fingers feel itchy again. She is going to teach you how to make some titoki-style dumpling to keep you warm and fuzzy for the breezy and rainy summer night.

INGREDIENTS:
40-45 pieces Wantan wrappers

Filling:
1. 200g pork (minced)
2. 200g shelled prawns (minced)
3. 100g mushrooms (diced)
4. 3 stalks of spring onions (chopped finely)
5. 2 stalks of cilantro (chopped finely)
6. 50g water chestnuts (chopped finely)

Alternative:
1. 200g fish paste or chicken meat (instead of pork)
2. 1 Chinese sweet turnip/ Sengkuang (instead of water chestnuts)
3. Carrot (diced) - Optional, depend on individual's preference

Seasoning:
1. Salt (1 teaspoon)
2. Soy sauce (2 tablespoon)
3. Sesame oil (1 teaspoon)
4. Pinch of pepper
5. Pinch of sugar
6. Oyster sauce - Optional

Dumpling Soup:
1. Ikan Bilis/ anchovies (bones removed)
2. Garlic (diced)
3. Old mother hen (skin removed)

Traditional way:
1. Stir-fry Ikan Bilis with garlic in a pot until fragrant.
2. Add in water and mother hen.
3. Simmer it over low heat for at least two hours.

Lazy way:
Just use Maggi concentrated chicken stock.

STEPS:
1. Mix the Filling and Seasoning in a large bowl.

2. Place one teaspoon of the filling in the centre of each Wantan wrapper.

3. Seal the edges of each pouch with a bit of water.

4. Fold into small pouches.

5. Taaaaadaaaaa!!! You can now either fry or boil the dumpling depending on your eating preference.

6. FRYING: Heat enough oil in a wok until just hot. Put in dumpling in batches and deep-fry until golden brown in colour.

7. BOILING: Bring 8 cups water to boil. Drop dumpling one at a time. Simmer, uncovered about 3 minutes. Remove and rinse; drain. Add soup to the dumpling.

Titoki's warm fuzzy dumpling is ready to be eaten! Yum Yum~

Class dismiss! ;)

TITOKI Homemade Chicken Lasagna

Dear class,

Ms Titoki's butt, hands, and fingers long time no itchy already. But today dunno why she suddenly feels super the itchy again. She wants to teach everyone how to cook a rustic Italian dinner for eight the TITOKI's way. *winks*

1st dish: That KFC Coleslaw

Ingredients:
1. 1 cabbage (shredded)
2. 1 carrot (diced)
3. 1 coleslaw dressing (Lady's Choice)

Step 1: Combine cabbage and carrot in a large bowl.
Step 2: Pour dressing over slaw, and chill until ready to serve, or serve immediately.

2nd dish: TITOKI Potato & Egg Salad

Ingredients:
1. 8 hard-boiled eggs (sliced)
2. 4 boiled American potatoes (diced)
3. 1/2 cup of mint (chopped + extra leaves)
4. 1 bottle of original mayonnaise dressing (any brand)

Step 1: Combine potatoes, eggs, and mint in a large bowl.
Step 2: Mix salad with mayo sauce, and chill until ready to serve, or serve immediately.

3rd dish: Ayamas Golden Nuggets

Ingredients:
1. Ayamas Golden Nuggets

Step 1: Bake nuggets in oven for half an hour or until it turns golden brown.

4th dish: TITOKI Chicken Lasagna

RED SAUCE

Ingredients:
1. 2 onions (diced)
2. 4 tomatoes (diced)
3. 1 cooked carrot (diced)
4. 1 cooked chicken breast (large chunks)
5. 1 can of tomato puree (Prego)
6. Dash of dried Basil leaves
7. 2 tablespoon of Olive oil
8. 1 cup of chicken broth

Step 1: Prepare all ingredients as shown in the picture.
Step 2: Stir-fry onions with Olive oil until fragrant.
Step 3: Toss in tomatoes, chicken meat, and carrot. Mix well and stir-fry them until soft.
Step 4: Add in tomato puree. Use chicken broth to dilute the sauce. Bring to a boil; reduce heat, cover, and simmer for 20 minutes. Add a few dash of Basil leaves.

WHITE SAUCE

Ingredients:
1. 1 clove of garlic (diced)
2. 1 broccoli head (cut through the stalk - florets)
3. 1 can of Button mushrooms (sliced)
4. 1 cooked chicken breast (large chunks)
5. 1 can of mushroom white sauce (Prego)
6. 2 tablespoon of Olive oil
7. 1 cup of chicken broth

Step 1: Prepare all ingredients as shown in the picture.
Step 2: Stir-fry broccoli florets with garlic in Olive oil until fragrant.
Step 3: Toss in chicken meat and mushroom. Mix well and stir-fry them until soft.
Step 4: Add in mushroom white sauce. Use chicken broth to dilute the sauce. Bring to a boil; reduce heat, cover, and simmer for 20 minutes.

THE LASAGNA

Ingredients:
1. Red and White sauce.
2. Oven-ready Lasagna sheets.
3. 1 baking dish.
4. Cheddar or Parmesan cheese.

Step 1: Prepare the Red and White sauce as instructed (see steps above).
Step 2: Lay lasagna sheets in the baking dish.
Step 3: Pour a thin layer of Red sauce, White sauce, and lay Lasagna sheets. Repeat until all ingredients are used or dish is full.
Step 4: Sprinkle chicken lasagna with the grated Cheddar or Parmesan cheese.

Step 5: Preheat oven to 375 degrees. Bake chicken lasagna at 375° for 25 to 35 minutes, or until browned and bubbly.
Step 6: Remove chicken lasagna from oven.
Step 7: And TAAaaaaa~ DAAaaaaa...
Step 8: Cheesy chicken lasagna with lotsa goodies inside. ;)

5th dish: TITOKI Red Pasta

Ingredients:
1. Leftover Red sauce from chicken lasagna
2. Pasta noodles.
3. 1 tablespoon of Olive oil
4. Dash of salt
5. 1 pot of boiling water

Step 1: Prepare all ingredients as shown in the picture.
Step 2: Add salt and Olive oil in a pot with boiling water. Pour in pasta. Keep your eye on it as it continues to boil and stir it just enough to prevent the pasta from sticking to the bottom every 1-2 minutes.
Step 3: When the pasta is ready (chewy but firm in the center), empty the entire pot of pasta into a colander. Shake out the excess water and pour it into a large bowl. Add the remaining Red sauce.
Step 4: Toss and serve it!

And here goes your rusty Italian fare for eight...

Are you salivating yet?

The meal is finger-licking plate-licking good. *winks*

Ms Titoki hums, "Mammaaa Miaaa, here I go again. My my, how can I resist you?"

Okay guys & girls, young men & old men, young women & old women, leng jais & leng luis, uncles & aunties, grandpas & grandmas, you guys can keep on drooling and drool all you want.

But... the class is dismissed! It's time for makan! Jom. ;p

Countdown dinner @Jogoya

31 Dec 2007 was my baby sis's 21st burpday. So we decided to celebrate it at Jogoya Buffet Restaurant in Starhill, which is centrally located at the heart of KL.

The variety of food selection in Jogoya is simply awesome. I especially love their Herbal Eel Soup. It tastes like Bak Kut Teh with fish. ;p

The half-steamed egg sprinkled with seaweed is delicious too. The Sashimi is also very very very fresh. I ate tonnes and tonnes of it... even until today I still haven't lao sai yet. So it's definitely good Good GOOD and GOOOOOOD. ;p The oysters are not bad also.

Seriously, for almost RM102 a person, I don't think anyone has a big enough gut to sample or try out every single dish in Jogoya. But if you are a cent-conscious person, you wouldn't want to stuff yourself with those cheap-plak food like the sweet and sour fish (normal-day dish) or the chicken walnut soup (which tastes like your average chicken soup).

Eat the expensive ones if you are daring. Like the garlic-baked Escargots snails. They are very yummy and crunchy like the Thai Fried Cockroaches! LOL~!

Too bad that they don't have any snake meat, snake blood, or snake bile juice in Jogoya. ;) Or else, I would be too kiasu not to try any of them. *winks* ROFL~!

99.99% of the staff members working in Jogoya are from Myanmar (pronounce as Niamah).

They SERIOUSLY don't speak any English, Chinese or Malay. So please don't expect any of them to answer your Qs. And because they don't speak any of the dialect or language that we (Malaysians) can understand, the Jogoya Management sees no point to train them anything about Customer Service. When you ask for a spoon, they will bring you a fork. Even with your hands all up in the air mimicking the sign language of a spoon, they will still give you a fork.

The funniest part is, when you are borderline turning mad & hysterical over their inability to comprehend your request, they will then use their finger to point back at themselves and say, "Niamah!", to indicate (to the guests) that they are not locals but are from Myanmar. It really makes you feel like bei za dao liddat can die.

I overheard some aunties commented the following,

"Aiyooo, come here eat so expensive... I must eat at least 10 cups of Haagan Dazs's Green Tea ice-cream and 10 cups of Baskin Robbins' Black Sesame ice-cream to ensure that my money is well spent!"

I simply looked at them in awe. I can't remember if it's their courage or their overwhelming body shape that has captured my attention.

Nonetheless, I find the unlimited supply of coconuts in the restaurant a very considerate move from the Jogoya Management. It keeps you frequenting the loos (cleanse your bladder) + it is also like an unlimited dose of live WWE of Coconuts Vs. Lychees (good entertainment)!

Around 11.30ish, after we have licked clean our 20 cups of Haagan Dazs and Baskin Robbins ice-cream, we walked to The Pavilion (across the street) to usher in the new year with the other 500++ revellers.

Everyone is waiting for the balloons to fall down. Because inside got gold one: Red Box Karaoke RM 30 voucher, GSC Free Movie Ticket voucher, Buy 1 Get 1 Free voucher, and etc.

The Pavilion Management hired Mime artistes to entertain the crowd to make everyone goes HiggGGgghhh~ on the eve...

The partee was great!!! I enjoyed the night, the noise, the crowd, the vouchers, and the fireworks tremendously. I have a jolly good time welcoming the spanking new year 2008 with my family. What about you? :)

TITOKI 炒米粉

Dear class,

Today Ms Titoki's butt, hands and fingers are itchy again. She wants to teach everyone how to cook 炒米粉 (fried rice vermicelli a.k.a. fried beehoon) the TITOKI's way.

Ingredients:

1) 1 small clove of garlic (diced)
2) ½ a package of bean sprouts a.k.a. taugeh
3) ½ a package of fish cakes
4) 3 eggs
5) Rice vermicelli for 3 (soaked until soft)

STEP 1 - Fry Eggs:

1) Add two tablespoons of oil to the wok.
2) Crack 3 eggs into the hot oil.
3) Stir fry the eggs until it's cooked.
4) Scoop up the fried eggs and put it in a bowl.

STEP 2 - Fry Fish Cakes & Taugeh:

1) Add garlic to the hot oil.
2) When you smell the aroma of garlic, toss in the fish cakes. Stir fry the fish cakes for 3 to 4 minutes.
3) Throw in the taugeh. Stir fry it together with the fish cakes until it's cooked (around 5 to 6 minutes will do).
4) Scoop up the cooked fish cakes & taugeh and put it in a bowl.

STEP 3 - Fry Beehoon:

1) Clean the wok and pour in some oil. Add in some salt to the boiling oil to make it less ferocious.
2) Add garlic to the hot oil.
3) When you smell the garlic whiff, pour in soy sauce, dark soy sauce, oyster sauce, sesame oil and a dash of sugar (for flavouring) to make the beehoon-soy-sauce concoction.
4) Add water to the concoction and wait for it to boil in the wok.

5) When the concoction is boiling, toss in the beehoon.
6) DO NOT STIR FRY THE BEEHOON.
7) Just let it absorb and boil slowly with the concoction.
8) When the liquid has dried up, the fried beehoon is ready.

9) Turn off the gas stove and toss in the cooked eggs, fish cakes and taugeh.
10) Mix them well with the fried beehoon.
11) Scoop up everything and put it in a bowl.
12) Yum yum!!! :)

TITOKI's 炒米粉 is best served with Kampar Garlic Chili Sauce...

Do you wanna have a bite? *wink wink*

Too bad, time's up. Class dimiss liao. Hehe. ;)

QUIZ:
Q: Do you know why I don't stir fry the beehoon in the wok?
A: If stir fry too much, it'll look like chicken feed (broken bits and pieces of beehoon, very yucky).

TITOKI 炒饭

Dear class,

Today Ms Titoki's butt, hands and fingers are sibeh the itchy. She wants to teach everyone how to cook 炒饭 (fried rice) because she long time no 炒饭 liao. *wink wink*

Of course this 炒饭 which she is going to demonstrate to you today is the REAL 炒饭 which uses ingredients like rice, eggs, mixed veges, fish balls & etc. And not the Taiwanese 炒饭 which uses 'human meat balls' ONLY. LOL.

But if you DO prefer the Taiwanese 炒饭, you can stop reading this entry now and hop over here instead.

Well, if you have decided to stay put to find out what is up Ms Titoki's sleeves, then let the fun begin!

Ingredients:

1. 1 stalk of spring onions (cut up)
2. 1 small clove of garlic (diced)
3. 1 onion (cubed)
4. 20 fish balls (halved)
5. ¾ bowls of mixed veges
6. 3 eggs
7. 3 bowls of rice

Method:
1. Crack the 3 eggs into a bowl. (The reason for doing so is because she hates to crack the eggs directly into a hot wok with boiling oil. It splatters!)

2. Slide down the eggs through the wok's edge.

3. Stir fry the eggs until it's cooked.

4. Scoop up the fried eggs and put it in a bowl.

5. Clean the wok and pour in some oil. The amount of oil you use to fry the rice will affect the taste and texture of your end product. Putting too much oil will make your rice oily & soggy and putting too little oil will make it tastes like sand. The skillset required is very much depended on your instinct, judgement and the amount of oil and rice you use for frying.

And here, Ms Titoki uses 2 tablespoons of oil for her 3 bowls of rice. Add in some salt to the boiling oil to make it less ferocious. The added salt will enhance the flavour of your fried rice too.

6. Chuck in the onions.

7. Throw in the garlic.

8. When you smell the aroma of onions and garlic, toss in the fish balls. Stir fry the fish balls until it's cooked (3 to 4 minutes will do).

9. Add in the rice and stir fry it until the rice fragrant.

10. Toss in the mixed vegetables and stir fry it together with the rest.

11. Add in the cooked eggs and mix it with the fried rice.

12. Pour in some soy sauce, dark soy sauce & oyster sauce for flavouring.

The amount to pour in depends on your own preference and tastebud. Soy sauce gives taste, dark soy sauce provides 'colour', and oyster sauce enhances flavour.

13. Add in the spring onions last because it is easily overcooked.

14. And TAaadddddaaaaaaaaaaaaaaaaa... Here is our final end product:

Okay guys & girls, young men & old men, young women & old women, leng jais & leng luis, uncles & aunties, grandpas & grandmas, class dismiss!

Ed note:
1) Are you hungry now?
2) Are you salivating now?
3) Are you going to fry your own rice now? ;) *Hehehe*