Steamed Enoki with Crispy Garlic in Soy Sauce

I've always like to eat enoki mushrooms a.k.a golden needles especially in Bak Kut Teh soup. Well, come to think of it, that is the only way I know how to cook enoki mushrooms, (last time!). Or just cook them with other ingredients during steamboat.

Enoki mushrooms are usually vacuum packed and is available at a very low price. You can get them at less than a ringgit per packet. Even tho' they are low price, it doesn't mean that they are low in nutrient too. As a matter of fact, enoki mushrooms are known for their anti-cancer capabilities and immune-boosting benefits.

These enoki mushrooms are garlicky and savory with a hint of spiciness. It also has the fragrant of the sizzled spring onions from the searing of the hot garlic oil. Oh, it is so yummylicious!

Prep Time  : 10 mins
Cook Time : 10 mins
Total Time : 20 mins
Serves       : 1 - 2 pax

1 pkt enoki mushroom
3 clove garlic, minced
1 bird's eyes chilli, minced
1-2 Tbsp vegetable oil
1 Tbsp soy sauce
1 tsp fish sauce
2 Tbsp hot water
1 tsp sugar
A handful of chopped spring onions

1. In a small bowl, mix minced chilli, soy sauce, fish sauce, hot water and sugar together until sugar dissolved. Set aside until needed.

2. Run enoki mushroom under running tap water to wash off any dirt. Gently squeeze out the excess water from enoki. Cut off the woody stem of the enoki mushroom and arrange enoki on steaming plate. Steam for 10 minutes (electric steamer) or 5 mins on high heat (stovetop).

3. Discard the water from enoki, pour soy sauce mixture around the enoki and add chopped spring onions on top of the enoki.

4. In a small pot under low heat, add minced garlic and 1-2 tablespoon of vegetable oil. Slowly fry the garlic until they are light golden. Once they turned light brown, stir for another 5-6 seconds and immediately pour the hot oil on top of the spring onions. Arrange the crispy garlic on top.

● You may prepare the crispy garlic oil before the enoki is done, but you need to arrange the timing so that by the time you've garnished the spring onoins on top of the enoki, the oil is just right to pour onto the spring onions.

● Garlic is easily burnt. Once they turned light golden brown, you only need a few more seconds to golden brown. So, be sure you are just next to the stove.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

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Homemade Chilli Flakes

I was half a mind on doing this post. Since this recipe is so simple, I wasn't sure to just post a short recipe on my instagram or make an official recipe on Yummy~licious. After a long thought, I choose the latter because it would be easier for my daughter or son to search for it in the future. (You see, one of my wish for this blog is that this blog will be a place where my children would come to for their mommy's recipes.)

As I was saying, this recipe is so simple and straight-forward that you almost do not need a recipe to do it. It only need one ingredient, which is dried red chillies. You can easily get dried red chillies from supermarket, and if it is not available on the shelf, you may dried your own red chillies.

If you are drying your own chillies, you have the flexibility to choose the types of chillies used, hence controlling the spiciness. For a spicy tone, you can use red cayenne pepper with habenero or bird's eyes chillies; or if you want super spicy, you can sneak in a ghost pepper. And if you prefer a milder hot, you can use red cayenne pepper with chipotle. Of course, these are just suggestion of combinations. You may use whatever chillies you wanted.

These chili flakes are good to go on anything - pizza, pasta, Asian style fried noodles, chicken dishes and basically anything that you needed an extra kick!

Prep Time  : 10 mins
Cook Time : 15 mins
Total Time : 25 mins
Makes       : 20g chilli flakes/ approx. 1/3 cup

25g dried red chillies

1. In a pan, using low heat, dry roast chillies until they turned slightly brown/ dark red. Let them cool completely.

2. Blitz the roasted chillies for few seconds to get a coarse texture or to a texture that you prefer. Don't over do it, or else you will end up with chilli powder.

3. Store in a jar and keep refrigerated for upto 6 months.

● The roasted chillies will further crisp up after you've cooled them down. Be careful not to over-roast your chillies. Best is you try it after cooling them down. If they break easily, means they are ready for next step. If they do not break easily/ bend, dry roast again on pan for a few more minutes.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

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Rice Cooker Pandan Sponge Cake

I am beginning to fall in love with rice cooker cakes. They are always soft and moist. You can never over-baked a cake in a rice cooker, well... at least for me! Just keep a watch on your cake after the 35 minutes mark, once the skewer inserted came out clean, it's done!

If you've baked a pandan cake before, you will know that the pandan smell will fill your kitchen with a nice pandan aroma. It's the same with cooking in a rice cooker. The pandan smell filled my kitchen as soon as it started to cook in the rice cooker. Aside from the fragarnt pandan aroma, my kitchen was also filled with a soothing coconut smell. The smells will hit you first before you eat.

This pandan sponge cake is spongy, soft and moist. It's a perfect cake to pair with a nice hot milk coffee! Yumm... I took a video to show you guys on the texture. Please excuse my clumsiness with trying to peel with one hand (I was holding the camera with the other hand).

Enjoy my recipe!

(Recipe adapted from Kitchen101)
Prep Time  : 20 mins
Cook Time : 50 mins
Total Time : 1 hour 10 mins
Makes       : One 8" cake

5 eggs
120g cake flour
1/2 tsp baking powder
130g sugar
50ml coconut milk
30ml water
4 Tbsp vegetable oil
8 - 10 pcs pandan leaves
Butter for coating

You will need a rice cooker bowl (approx. 8"), coat bottom and sides generously with butter.

1. Sift baking powder and cake flour into a bowl. Set aside until needed.

2. Blend 30ml water with pandan leaves. Strain and squeeze out the juice, measure 20ml of pandan water. Set aside until needed.

3. Separate the egg whites from the yolk. Using a stand mixer or hand mixer, beat egg whites until frothy. Then gradually add in sugar and beat until stiff peak. Add in the egg yolks, one at a time and beat until fully incorporated.

4. In another mixing bowl, combine pandan water, coconut milk, vegetable oil and half of the previously sieved flour mixture. Mix well using a whisk.

5. Add in 1/3 of the egg batter into the flour batter, and whisk gently to combined. Add in the other half of the previously sieved flour mixture, and again whisk gently to combined. When everything is well combined, add in the rest of the egg batter and using a whisk, mix well in a fold motion. Lastly using a spatula, get to the bottom of the batter and fold to mix evenly.

6. Pour batter into the rice cooker bowl and drop the bowl from a height on the kitchen countertop to release large air bubbles. Do it a few times.

7. Cook batter for 40 - 50 minutes, or until skewer inserted came out clean.

8. To Unmould: When done, let it rest in the rice cooker bowl for a few minutes. The cake would slightly shrink, making it to detach itself from all sides. If some parts are still sticking, gently tilt the cake to the opposite side so that the weight of the cake would pull itself away from the sides. After that, you may turn the rice cooker bowl upside down, with a wire rack to catch it at the bottom. Leave to cool before slicing the cake.

● I am using a 5.5cup (uncooked) rice cooker. The base of the rice cooker bowl is approx. 8".

● By using a whisk during mixing in Step 5, it will help to reduce the deflation of the egg batter.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

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Mezcla Burrito Bar @ USJ 9, Subang Jaya

Mezcla which means "Mix-It-Up" in Mexican, is a mexican fast food restaurant located in USJ 9 Subang Business Centre. It sells mainly burritos, tacos, quesadillas and nachos.

As what it is named after, you get to mix and match your own fillings for your burritos, tacos or quesadillas. Price ranging from RM13++ - RM17++. If you're into mexican foods, this is definitely the place for you!

Steak & Fajitas Quesadillas
Rating: 4/5

Barbacoa Beef Burrito
Rating: 4/5

Baja Fish Burrito
Rating: NIL
My friend ordered this which looks really appetizing with the mango salsa in it. I can't give rating because I did not taste it.

Own Mixed Beef Burrito
Rating: 3/5

Own Mixed Rice Bowls

House Nachos - Original @ RM14.00
Rating: 3/5

Corn Tortilla
Rating: 3/5
If you're ordering set, it comes with a drink and a basket of corn tortilla.

Coffee/Tea and Dressing Bar
Take as what you've ordered, everything is self-service.

3 Types of Dressing
Choose from green jalapeno mayo, red jalapeno mayo & garlic mayo.

How to Eat Your Burrito

Clean After Your Own Mess

Mezcla - Interior
It was really packed during lunch hour. I think the peak is between 1-2pm. So, if you are planning to visit Mezcla, come at 12pm.

Mezcla - Interior

8-1, Jalan USJ 9/5Q,
Subang Business Centre,
47620 Subang Jaya,
TEL: 03-5879 9976

12.00 pm – 10.00 pm (3.00 pm - 6.00 pm: closed)
Opens daily except Wednesday

Facebook : Mezcla
Website : Mezcla

MAP (+/-)

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Stir-fry Mushrooms with Butter and Soy Sauce

This dish is very similar to the soy butter pasta that I've cooked few weeks back which I shared in my Instagram (pasta recipe in my Insta post below). Both dishes uses the combination of butter and soy sauce which is a perfect match, in my opinion. My children & I, we all lurvee the creaminess of the butter meets with the savory of the soy sauce and the fragrant of both flavors combined is indescribable.

If you have yet to try this combination, please do give it a try! But be warned, you might end up falling in love with it!

My simple yummy~licious Soy Butter Angel Hair Pasta wt Shimeji 🍄 & Minced 🐓... the combination of butter and soy sauce is sooo good! It would be perfect if I hv nori flakes... oh well! 😋😊 • Ingredients: Angel hair for 2 servings, Minced meat/ bacon, half onion (sliced), 2 cloves garlic (minced), 1 pkt Shimeji 🍄, some 🥕 slices (optional - added for my kids), 1 Tbsp butter, 1 Tbsp soy sauce. • Method: Cook and brown the meat on frying pan. Add 🥕, garlic, onion & 🍄 and cook until the 🍄 has soften. Ladle in a scoop of pasta water. Add butter & soy sauce. (If you hv sake and mirin, you may add 1 Tbsp each now). Let it simmer till sauce thicken abit. Add in pasta and mix well. Serve and Enjoy! 😊 • #msyummyliciousinstarecipe #pasta #soysauce #butter #japanesefusion #lunch #toddlerfood

A post shared by Jean Soo a.k.a Ms.Yummylicious (@jeansoohc) on

Prep Time  : 10 mins
Cook Time : 15 mins
Total Time : 25 mins
Serves       : 2 - 3 pax

6 - 8 pcs fresh shiitake mushrooms
1 pkt shimeji mushrooms
1 pkt enoki mushrooms
1 clove garlic, minced
1 Tbsp butter
1 Tbsp soy sauce
2 Tbsp water
Salt and pepper to taste
Spring onions for garnish

1. Heat 1 tablespoon of vegetable oil in a sauté pan or wok. Stir fry garlic until fragrant. Add in shiitake mushroom and shimeji mushrooms and stir fry for a few minutes. Add in enoki mushrooms and stir fry for approx. 30 seconds then add in 2 tablespoons of water and cover with a lid. Let it steam for a minute or less until softened.

2. Add in butter and soy sauce. Stir fry well to coat all the mushrooms. Season with salt and pepper, to taste and dish up. Garnish with chopped spring onions.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

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