Author Archives: mbbhasin

Pan-Fried Soft Tofu Stuffed with Ground Chicken

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After a hectic time getting ready for my son’s wedding and managed my life back to normal. I got to

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Braised Roast Pork Belly with Taro Root

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Originally this dish uses pork belly meat but I do not like the taste and the look of the skin. So I use View more

Stir-Fry Chinese Yellow Chives with Tofu, Chicken and Shrimp in Oyster Sauce

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More than a month ago, I did post a dish using Chinese chives and the leaves were green in color. During my View more

Crispy Cod Fillet with Thai Sweet Chili Sauce

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I knew most of you will be wondering what happen to my postings. I had been busy for the last three weeks View more

Stir-Fry Spaghetti with Shrimp

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If you feel like having fresh Asian cooked noodles when in your refrigerator you do not have some and View more

Cilantro (Coriander Leaf) Hummus

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After learning how to prepare hummus from my Jewish friend who introduced me to this great vegetarian View more

Asian Style Bacon and Hot Dog with Grainy Mustard Rolls

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This is my second time to make Asian hot dog as my family loves them. There is a slight change in the recipe by adding a couple of ingredients. Well, the rolls came out wonderful and my family loves them too.

 

 

Ingredients:

2 packages readymade frozen Malaysian Roti Paratha (Rotin Canai), available from Asian grocery stores, thawed

1 package organic beef or chicken hot dogs sausages from any supermarkets

1 package precooked bacon or raw bacon (I used turkey bacon)

1 large egg, beaten for wash glaze

White Sesame seeds (optional)

Canola/vegetable/corn/olive oil for greasing

 

Method:

Lightly greased a baking pan/tray with some oil or lined a parchment paper on the baking pan/tray. Set aside.

Meanwhile, preheat oven to 350°F.

Place the thawed roti paratha skin on a flat surface (chopping board/a flat plate) and lightly brush with some egg-wash. Then over wrap the beef/chicken on the hot dog on each one. Place a wrapped beef/chicken hot dog sausage at the edge of the roti and spread some grainy mustard on top and roll it tightly. Continue assemble until all the roti paratha skins and bacon wrapped beef/chicken hot dog sausages are all done.

 

Stir-Fry Chinese Chives and Shrimp in Oyster Sauce

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I have not eaten Chinese Chives (GooChai) for almost 10-15 years since my last trip to Singapore. Well, living in View more

Japanese Deep-Fried Kare-Pan (Curry Bun)

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Almost three years now since I visited Yuriko in Japan, I had learnt to make many Japanese breads and View more

Stir-Fry Chicken & Celery in Oyster Sauce

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A few days ago, I made this dish for my Brooklyn family, the Avidors for dinner. I came up with dish was that View more