Chinese Style Stir Fried Spaghetti

All these while I have always thought that pasta tastes best when cooked the western way, but I am so wrong! I tried stir frying it the Chinese style for lunch one afternoon and was instantly won over. Tasted like the chinese char mee. Yummy indeed!

Chinese Style Stir Fried Spaghetti
Serves 1

80g of Spaghetti - cook till al dente
2-3 garlic, minced
Half onion, sliced thinly
1 quarter capsicum, thinly sliced
3 button mushrooms, thinly sliced
3 prawns, shelled, devein and cut into 3 pcs
1 tbsp oil

1/2 tbsp oyster sauce/ abalone sauce
1/2 to 1 tbsp light soy sauce (adjust accordingly to preferred taste)
1/2 tbsp chinese cooking oil (Hua Diao Chiew)
1 tsp sesame oil
2 to 4 tbsp water
dash of pepper
spring onion, cubed - for garnishing

1. Bring a pot of water to boil, put in spaghetti and cook for 8min till al dente (or according to packaging instruction).
2. While spaghetti is cooking, heat oil in a pan and fry garlic and onion till fragrant (do not allow it to brown). Add in capsicum and fry for awhile then add in prawn cubes and button mushrooms. Cook till prawn cubes are almost done.
3. Drain spaghetti water and add in cooked spaghetti into main pan and mix well.
4. Add in all sauce (except water and pepper) and stir fry well.

5. Add in water and stir well to mix, allow to cook for about 30seconds.
6. Add pepper and mix well.
7. Dish out and top with spring onion. Serve immediately.

Milo Chiffon Cake

Sorry for the lack of posts these days as I have been feeling lazy of late.  Weather has been so hot these few weeks that all I want to do is just hide in the air conditioned room away from the scorching heat and humidness, as well as from the haze! 

Now, here is one milo chiffon cake that I tried some 2 weeks back and will gladly make this again.  Gonna hibernate again hehe. Be back soon (I hope :P)

Milo Chiffon Cake
Recipe by Victoria Bakes

100g egg yolk (c. 5 large egg yolk)
50g coconut oil (I used olive oil)
80g milk (I heat up the milk abit)
60g milo powder
18g condense milk
130g cake flour, sifted twice

200g egg white (c. 5 large egg white)
70g caster sugar

1. Mix milk, condense milk and milo powder together. blend well

2. Whisk egg yolk briefly then whisk in oil

3. dd milk mixture into egg yolk. mix well

4. Add in flour and incorporate well

5. Add sugar to egg white in 3 additions, and beat till stiff, shiny peaks

6. Fold egg white meringue into egg yolk batter in 3 additions

7. Pour batter into chiffon pan and tap pan a few times

8. Bake in preheated oven of 180 degrees C, second lowest rack for c. 40 min or till an inserted skewer comes out clean

9. Invert to cool completely before unmoulding