B.F.F

What's up, peeps!

Wondering what can you do with the leftover luncheon meat from the previous rice cooker tutorial?

No worries, I've got you covered.

Today, I'll show you an easy recipe to whip up some pasta in a rice cooker.

Preparation time: 10 minutes

Cooking time : 18 minutes

Ingredients ( serves 2-3 pax) :

300 g ribbon pasta

200g french beans

3 sachets instant mushroom soup

1/2 can of luncheon meat

Salt & Pepper (optional)

Steps:

1. Filled up half of the rice cooker with water and heat it up.

2. Rinse the french beans and cut of the two ends of it.

    Cut it into the same length as the pasta.

3. Diced up the luncheon meat and set aside.

4. Add in some salt into the water and pour in the pasta. Cook the pasta as suggested by the cooking instruction on the package.

5. At the last 4 minutes before the pasta is done, add in the french bean. It should have a beautiful green when is done.

6. Once the pasta is done, drained out the water but remained about 100 ml of  the water in the rice cooker for the pasta sauce. ( the pasta, french bean and 100ml of water will still be in the rice cooker after that)

7. At this point, add in the instant mushroom soup and luncheon meat and mix well.

8. Add salt and pepper to taste and you are done!

Total cost: RM16.30 ( RM 8.15 per pax)

300 g ribbon pasta  RM3.50

200g french beans  RM3.00

3 sachets instant mushroom soup RM 4.30

1/2 can of luncheon meat RM5.50

Tips:

1. I used hot water for step 1 to save time.

2. It will be easier to consume if the french bean is at the same length with the pasta.

3. I blanched the french beans for 4 mins only to maintain it's nutrient and crunchiness.

4. Do prepare thick rags or cloth to ensure you won't burn your hands while you drained out the water from the rice cooker.

4. I would HIGHLY suggest to use instant soup sachet than  instant canned mushroom soup as it is easier to store and to measure the amount ( 1 sachet=1 portion). Instant canned mushroom soup are more suitable to 3 portion and above. ( and you need a can opener too)

5. Some of you might think that french bean and pasta doesn't match but I added in anyways as I needed some greens.

6. You can substitute this recipe with any veggie or meat of your choice.

7. I'm pretty sure that the cost can be cheaper as I bought the instant soup for RM3.30 per box and RM 8 for a can of luncheon meat.

Moral of the story: Opt for supermarket that's selling at cheaper price ( AEON big) and avoid going to ATAS supermarket.

I hope you guys like this recipe. 

It might not taste as great as the pasta you get out there, but it definitely get your craving fix. 

This recipe is also suitable if you are cooking for one only.

Till then!

MJ

xx

Sometimes, having nasi campur throughout the week can be very boring. (At least it is for me)

In this post,I'll be sharing this hearty sandwich that's familiar to everyone and maybe share a little on how I make it in a rice cooker!

Preparation time: 8 minutes

Cooking time : 15 minutes

Ingredients (makes 3 sandwiches):

1/2 can or 3 slices of luncheon meat

6 slices wholemeal bread

3 eggs

2 tomatoes

Oil/ Margarine

Steps: 

1. Press the cooking button for the rice cooker to heat it up.

2. Rinse the tomatoes and eggs.

3. Cut the luncheon meat horizontally into a round shape.

4. When the rice cooker is hot enough, put in the luncheon meat and cooked both side until brown.

5. While waiting for the luncheon meat to cook, slice the tomatoes and removed the seeds.

6. If you prefer the luncheon meat on the moist side, sprinkle some water once the meat slices are browned, cover the lid for 1 minute and set aside.

7. After that, crack the eggs and beat them well.

8.  Make sure the rice cooker is heated up 2 minutes before  putting some oil and pouring in the egg mixture.

9. Start stirring the egg with quick hands once the egg sets. Turn off the rice cooker once the egg is at this stage. The remaining heat will cook up the eggs. 

10. Assemble your sandwich and now you are done!

Total cost - RM 9.90

1/2 can Luncheon meat     RM 5.50

6 slices wholemeal bread   RM1.50

3 eggs        (RM 0.3x 3)     RM 0.90

2 tomatoes (RM1 x 2)        RM 2.00

Side note:

1.I didn't grease the rice cooker when I'm cooking the luncheon meat as the meat has its own natural oil.

2. I like to remove the seeds of the tomatoes to avoid my bread from getting soggy.

3. You can turn of your heat even earlier when you are cooking the eggs if you prefer your scramble eggs wet.

4. I like my luncheon meat round shape as it is easier for handling and assembling.

5. I'm using a basic rice cooker with  a none stick inner.

6. I'm pretty sure you can get the ingredients a lot cheaper as i went to a ATAS supermarket to get my stuff. Bad choice.

I hope this helps a little on making your mind for your next lunch. Will show you guys how I deal with the remaining 1/2 can of the luncheon meat for dinner so stay tuned!

Do comment below if you have any ideas for rice cooker meals :)

MJ

xx

Hello everyone!

If you are a student that's living in a university hostel or dorm, you will definitely know how I feel when you have to decide what's for lunch/ dinner.

It makes things even harder when there's (limited eateries =limited  choices =getting bored of it) and having low budget by end of the month.

I' m pretty sure that most of us thought about cooking our own meal but don't know where to start.

From now and then, I will be showing you guys some of the recipe that I know by using rice cooker only! All these recipe will be using long shelf life ingredients, low budget and also rather balanced with some greens in it.

I hope you guys are exciting as I am!
Do comment below and let me know some cool recipe if you like to share or just drop by and say hi.

MJ
xx

Shoyu Ramen Set RM31.90

Shoyu Ramen

Pork Rice (Garlic/Oinion)

Special Dragon Miso Ramen RM 30.90

Special Tonkatsu Ramen  RM29.90

Melty yolks!

Condiments

Refillable Green Tea RM2.90/ per pax

Makeup is an essential when I travel. Whether it is a short getaway over the weekend or more than a week long of traveling, there are some items that I will always bring along with me in my bag.

I will be sharing with you my travel makeup kit which has the minimum items that I carry along while travelling and how to pack lighter. Let's face it, sometimes we tend to over pack in fear of not having the items that we need!

BASIC NECESSITIES (for the minimalist)

- Sunscreen

- Lip balm

- Concealer

- Eyebrow kit (pencil/shadow/brow gel)

These 4 are my absolute Must Haves when I travel light. Sunscreen and lip balm to protect my skin and lips. I chose concealer over bb cream or any type of foundation because it can give my skin a break as I only use it to cover any pimple or redness instead of a full face application.
If you have no makeup on, your eyebrows should be drawn or nicely shaped as it can improve our overall look, giving character. Thus, bringing along an eyebrow kit is a definite for me.

ADDITIONAL ITEMS 

- Compact powder
- Primer
- Eyeliner

- Eyeshadow 

- Blusher/ tints

- Lipstick

These are the items that I will always include in my makeup pouch when I travel, be it for a short or long getaway. You can choose to bring some or all of these when you pack for your next trip.

Tips!!!

- Get travel sized items

- Get an eyeshadow palette that can take you from a day to night look, more than 2 colors

- Bring palettes that has a mirror in it

- Make use of tints that can double up for lip&cheeks

- Limit the amount of brushes that you bring
- Bring eyebrow pencil that has a brush

I hope this post is useful for those who are travelling!

xx Carmen

I'm finally back after missing in action for more than a month! 

So a few weeks back, I volunteered myself in the Asian Population Association Conference along with some of my friends.

Since the conference was held at Berjaya Times Square Hotel, we managed to visit Jalan Alor which was 10 minutes walking distance. 

Vanessa suggested that we should try out the famous chicken wing from Restaurant Wang Ah Wah, so off we went!

Ah Wah has two areas for dining- air conditioned and along the street.

We opted to dine in the air-cond area as it was drizzling.

First that came was the lamb and chicken satay.

Lamb & Chicken Satay  RM 1/per skewer

I would say the lamb one was more worth it as both were at the same price.
The ratio of meat and fats was just nice.

Vanessa highly recommended their stir-fry pork intestine and it was GOOD!

Stir-fry Pork Intestine RM 16 (Small)

I' m not a fan of inner organs but this was one of the best intestine that I had tried. The intestine was cleaned thoroughly (no weird smell or texture) and stir fried with chilli padi and dried shrimps.

The texture was springy and chewy and the chilli padi added a little kick in this dish. It served more like a snack than a dish itself.

Up next, we had the salted egg with  squid which was coated thickly with the goldenlicious salted egg. 

Salted Egg Squid RM32  (Large)

The squid was fresh, not the best that I tried but it was good to curb my cravings.

Kam Heong LaLa was satisfying, the flesh was pulpy and there's no "let down shells" - those you picked it up but no flesh inside. It would be even better if the LaLa had more wok hei in it.

Kam Heong LaLa RM 25

Boiled cockerels was fresh and pulpy.

Boiled Cockerels RM8 (small)

Even though the sauce was nothing to highlight about, the cockerels was very cleaned and cooked just nice. It was still a little bloody ( like how most people would love it) and it burst a little when you popped it in your mouth.

Perfectly sculpted cockerels!

Another dish that I enjoyed very much was the Siew Yoke Sang Mee. 

Siew Yoke Sang Mee RM24 (Medium)

Wan Tan Mee and Siew Yoke are my bias!

The noodles was similar to wan tan mee and it was cooked to al- dente, springy and pairs well with the condiments. The siew yoke was coated with well flavoured black sauce and it just go so well with the noodles!

However, their Wat Tan Hor was a major letdown. The noodles was not stir fry before hand but  mushed up with the gravy. It was bland, clumped up and lack of taste. Luckily we insisted a small serving instead of a big one.

Wat Tan Hor RM9 (small)

And of course, their main highlight was the chicken wing which I believe is one of their major attraction. 

BBQ Chicken Wings Rm3.20/per wing

With the hefty price of RM 3.20 per wing, it was succulent, tender and well marinated. Not too charred, and there's a little sweetness on the skin. Although it didn't gave us the OMG feels, I got why people travel all the way just to get a taste of this.

On a side note,the food we ordered were just right for 8 moderate eaters.
The service was just alright as it took quite some time for them to serve and most workers seem rather new with their job scope.

I personally had a high expectation when we visited this place as I know it was a popular tourist spot but it was rather average for me except for their siew yoke sang mee and pork intestine. *don't throw eggs at me*

Do take note that they have 6% GST ya!




P/S: Managed to try Thai Fried Ice Cream at a small stall opposite of Wang Ah Wah. So far, the cheapest I found, pretty unique texture I would say. A sweet ending!

Banana + Chocolate RM 5,50