Egg Cheese Bacon Pasta

Learnt this from a Italian cook book and it is super easy to cook. The total process and cooking takes less than half an hour.

First, cook pasta with boiling water with some salt.

Next, use a big serving bowl, beat 3 eggs with lots of Parmesan cheese. If you prefer saucy pasta, add some fresh cream.

Then wash and cut some vegetables of your choice. My choice was mushroom and sweet pea. Sizzle veg, meat in a frying pan with olive oil. Do not forget to add some garlic too.

Lastly, toss the hot pasta into a big serving bowl with egg batter and cheese mixed well with fried bacon, pork and veg. Simple and easy!!

Fried Udon

One of my favourite weekend express meals: Fried Udon with plenty of shredded mixed vegetables of your choice. Certainly this simple and delicious noodles match well with pork or chicken.

Ingredient (serve 1 person):

Udon 1 packet
Chicken stock powder(1/2 tea spoon)
shredded mixed vegetables
Garlic (2 pcs, finely chopped or pressed)
Slice Pork/ Chicken 1 portion est. 70gm (marinated with soya sauce, sugar, corn starch, pepper, sesame oil)
Dark soya sauce 1 table spoon
Light soya sauce 1 table spoon
Thick Dark soya sauce 2 table spoon
water 1/4 cup

Fry udon in a pan or wok with some oil. Then put in the water and chicken stock powder on medium fire. Thrown in Pork/chicken together with garlic. Stir till it almost dries up. Then go the thick soya sauce and dark soy sauce, keep stirring it cox soy sauce is easy to burn the wok. Vegetables should not be overcooked so it'll remain crispy. So only add it when the meat is cooked. Finally, the magic touch... turn to high fire, and let the wok heat up and then sizzle the noodle with cooking wine (beware of the fire hazard if you use frying pan). That's done!

P.S: I like spicy food, so I sprinkle lots of black pepper and Tabasco!
Also if you find the savoury taste is overwhelming, you may sprinkle some sugar
before the final touch! Yum Yum!

My cooking

Fry Bee Hoon (Rice Noodle)


Chicken Wing stew in dark soya sauce


Slice Pork and Bacon pasta with Tomato sauce



I like to cook. Well, not the kind with 3 dishes and 1 soup. My domestic helper prepares these most of the time. I usually cook on weekends and mostly with 1 dish kind of food. For example, porridge, fry rice, beef stew, fried Udon and some HK local snacks.

Last Fri I fried Bee Hoon and made Chicken Wings for dinner. This kind of food takes less than half an hour to cook, so it is really simple.

I like pasta too, whether it is with tomato sauce or cream sauce. It is costly to eat from restaurants. To me it is expensive if the dish costs more than S$8. Also they don't really give u good quality. So usually I cook from home and hardly order these dishes outside. I'll only try when I have buffet dinner/lunch when they have a chef there who specially cooks for you. I cook the sauce from scratch and I seldom use canned sauce or ready made bottle sauce. You can twist and turn the ingredients to your own liking. Good to match Seafood, sliced pork or mushroom and bacon. These could give you perfect match sometimes.

Bread Making Failure (1st attempt)

This is my 2nd blog. My last one failed as I didn't really keep it up cox I don't like the name - chan-mari-chan. So here I'm with a better name rather than chan-mari-chan. Start with a new series of cooking journal mainly for myself to keep track of what I've baked so far. This was inspired by Florence (thanks to you). http://wlteef.blogspot.com/ found out her blog before Chinese new year. I'm looking forward to see her new baking creation whenever I'm online since then.

I started baking and cooking since 2005 (though I like to cook since young, it was with many year cultivation fm my mum). However, I became seriously interested in it only when I was having my confinement at beginning 2006. I watched many Jamie Oliver cooking TV series then and realised cooking could be fun too. Also with my newly renovated kitchen (fully equipped with a full size confection oven) ... I started, even with my hectic working and family commitment. I still find that my kitchen is a place to "relax". I mean you may find it weird, but stepping into the kitchen really helps me not think of anything else but just focus to cook or bake some good food.

So as a start, I want to share my failure, which happens all the time, so don't give up. Florence has shared a golden bread by using 65°C TangZhong. The end results look fine but the skin was thick and turn hard after it cool down. I like the soft texture inside the bun though and I've turned some plain bun into "pork floss bun" (my girls have less expectation and love it anyway) which is a very famous creation from Breadtalk (not sure if I've violated any piracy).

I took some photos... and remember don't give up. I'll try again tomorrow!