elements

Seafood Paella

2009-11-27T19:33:00.003+08:00

Invited some friends over for a Seafood Pealla lunch today.
Cooking Paella is really sweat free ….. no slogging over the hot & angry stove while friends are chilling out in the living room.

Once, all the ingredients are nicely placed into the pan, I am very much free to join the chatting over a glass of nice chilled wine.

Only a couple of trips back & forth to give the rice a little stir, incase it ‘chowtar’ at the bottom.

I used a big sauté pan to cook this dish. I do wish for a paellera but I doubt I can get one locally.

Anyhow, I began prepping @ 11 am … & by noon, Pealla’s served.

Yearning for something quick & light...

2009-11-01T19:28:00.009+08:00

...I decided to make my all time favourite meal for dinner tonight.

~ Noodle Salad with Oriental Dressing~

It’s one of those easy meals where U toss whatever U feel like eating into a salad, how hard could that be!

After a rampaging through my fridge, I gathered:

Romaine lettuce
Purple cabbage
Yellow bell pepper
Cucumber
Spring onions
Coriander - I used alot...about 2 bunches

- Cut the above into fine strips & set aside.

Let’s do the dressing next:

150ml Olive oil
30ml Sesame oil
120ml Soy sauce – I used Japanese soy sauce
80g Brown sugar
3 tbsp Ginger - grated
4-5 tbsp Garlic - minced
Chili flakes – use as required
1-2 tsp Sesame seeds - roasted

-Whisk the above until it’s well mixed. (Taste & adjust to your liking…)

As for the noods, use whatever U fancy….I had mine with Korean wheat noodles today.
I also added hard boiled eggs & left over roasted chicken.

Put all the vegetables, noodles, meat etc into a big mixing bowl, drizzle the dressing, toss well & serve.
Throw in some piping hot garlic bread along side to complete the meal…yumz!

Naughty Peppers

2009-10-25T23:12:00.017+08:00

Do U remember an old rhyme/saying that goes -
“Peter picked a pack of peter peppers…”
{{{Say that fast three times.}}}

Tongue twisted..yet?

Neh!!!...the (peter) peppers version is purely made up by me.

The correct version is 'pickled pepper'

Anyway, let me introduce the star of today's post ...

PETER PEPPER

Nope! Your eyes are not playing tricks on U.
These are real chillies from the garden, not photo-shopped in anyway.

If U have not read or seen them before, here are some interesting facts:

Name – Peter Pepper
Scientific name - Capsicum annuum var. annuum 'Peter' (Penis Pepper)
Taste - Hotter than the Tabasco and at least 10 times hotter than the jalapeno.
Native - Louisiana and Texas
Grown - Around Ontario , Canada , the southern United States and in parts of Pakistan.
Max length – 18 inches

Info - Source
Photo - Taken from an email attachement.

Peter Peppers anyone???

a dish I love eating once in a while…

2009-04-27T18:22:00.001+08:00

On Good Friday .....

2009-04-13T18:53:00.013+08:00

I organized a little lunch gathering featuring Korean Style Grilled Meat.

"Oh ! I so *heart* this dish…."

So *heart* those sizzling meat in wraps bundled with garlic, chili paste & all its condiments... ~S-L-U-R-P~ !!!

Actually, it had been on my mind for a long, long time to make this and nothing beats eating a splendid meal in the comfort of your own home with good company.

The Korean supermart I frequent only stock square grill pans, hence, I put off the idea of getting it cuz I wanted a round one.
By chance a few weeks back, I found it…the round, round pan. *SO HAPPY*

The moment I bought the grill pan, my mind began making little plans on when to host a grilled meat party.
And after much thought, that auspicious day fell on last Friday.

Overall, I had fun preparing & had more fun eating.
Anyway, to justify the cost of the pan, I think I have to make more grilled meat sessions soon.
Hmmm! Just the thinking about it now, is making me drool.

~~~~~~~~~

Here's what I prepared ....

Be Thankful of what we have ......

2009-04-12T15:08:00.006+08:00

Watch this short film with everyone you know...pass it on!

*Heart Wrenching Moment* - Towards the end, the man/daddy still prayed for the food they are eating. { So Sad!! }

Anyway, I am thankful & blessed to have food on the table everyday.

German Pancake

2009-03-14T14:13:00.007+08:00

I have this love-hate affair with pancakes.
LOVE eating them but HATE making them.
It’s so tedious standing over a hot griddle, flipping them one by one.
Furthermore, I never get to sit down properly and eat when I serve pancakes cuz I munch as I cook. (~I am stuffed by the time I am into making my 3rd pancake.~ *HA*)
Unless, I prepare them ahead of time & leave them in a moderate oven to keep warm, this rarely happen cuz I rather snuggle up in bed then wake up earlier to make breakie.

Sometime back, I stumbled on a German Pancake recipe.
Goggled a bit & found out that most recipes shared online are more or less the same.
This pancake is a great solution to a quick breakie or brunch.
It’s just so easy to put together….simply gather all the ingredients, mix & bake.

For those who have not eaten them before, let me tell U, this is no way similar to your regular fluffy pancakes or hotcakes.
It’s more like an eggy pudding but denser, it should be eaten right away.
And without fail each time, this pancake will puff up about 3 inches at the edges yet the center will remain deflated, quite a sight.
But once out of the oven, it will loose about an inch or more, still tall like what U see in the pix above.

Today, I made strawberry sauce to accompany the pancakes since I have lots & lots of berries sitting in the fridge.
Apple sauce is another good healthy wholesome alternative.

Overall, I am not a fan of German Pancakes, but it’s a breakfast repertoire cuz little elf loves digging into them.

German Pancake

What U need:

50g Butter
150g Flour
1 cup milk
6 eggs - lightly beaten
60g sugar
¼ tsp Salt
1 tsp Vanilla
Dash of cinnamon

Method:

Melt the butter in a 9 x 13 baking pan.
Mix all other ingredients together.
Pour batter onto the pan.
Bake at 180°C for 30-40 minutes.

Maprang

2009-03-13T11:46:00.007+08:00

Have you eaten them before?
This is my first.
I spotted them at the supermart few days ago and outta curiosity, I bought a pack home.

Did a search online & this is what I got…

Source - http://www.tradewindsfruit.com/maprang.htm
Green, to orange-yellow resembling a mango, but slightly smaller.
Flavor is sour to sweetish.
Popular in Southeast Asia.
Description:
Large tropical tree to 90ft.
There are both sour and sweet clones.
Fruit ripening takes 6-9 months from flowering.
Propagation:
Usually by seed, although there is some clonal selection
through grafting.
It is possible to graft the maprang onto mango, and probably
other Mangifera rootstock.
Seedlings fruit in 6-8 years.
Uses:
The fruits are eaten fresh.
Native Range:
Native to Malaysia and Western Java.
The maprang is commercial grown in Thailand, Indonesia, and Malaysia.

These so called baby mangoes do have a slight taste resemblance to their look-a-like.
The first few fruit I tried were a mixture of both sour & sweet combined.
Hence, I packed & left them in the fridge, hoping they will ripen further.

Earlier, when I checked on them, magic happened; now the fruit is soft to touch & the skin had turned slightly transparent.

The result - they became sweet & juicy, but don’t expect a lot of flesh though cuz the stone is really ridiculously huge for such a small fruit.

Corn Bread

2009-03-09T10:29:00.004+08:00

Familiar & comforting.
This little bread makes a great snack and yet they’re decadent enough to kick start any morning. Original recipe here.

Sweet Corn Bread

What U need:

150g Flour
1 cup Cornmeal
100g Sugar
½ tsp Baking powder
½ tsp Baking soda
½ tsp Salt
1 egg - lightly beaten
1 cup Sour cream
1/3 cup Milk

Method:

In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt.
Combine the egg, sour cream, milk and butter; stir into dry ingredients just until moistened.
Pour into a greased 8-in. square baking dish or muffin cups.
Bake at 200°C for 20-25 mins or until a toothpick inserted near the center comes out clean.
Serve warm.

Halloween 2008

2008-10-31T22:42:00.009+08:00

After a successful & fun Halloween party last year, I organized another one this year with a Black & Orange theme.
Will let the pix below do the talking now!

The Invitation Card

The Menu

The Pumpkin Adults & Kids

The Spread

Dried Longan Steamed Cake

2008-10-29T10:07:00.003+08:00

Dried Longan Steamed Cake

What U need:

4 Eggs
80g Brown sugar
150g Flour – sifted with 1 tsp of double action baking powder
3 tbsp Corn oil
100g Dried longans – soaked in ½ cup rice wine & ¼ tsp salt for 1hr & save the wine for use later

Method:

Whisk eggs till doubled in size.
Add brown sugar slowly & beat till stiff.
Add flour to eggs mixture & mix well.
Add corn oil & stir till mixed.
Add dried longans & 1 tbsp wine & stir well.
Pour batter into lined cups & steam at high heat for 15mins or until cooked, when tested with a skewer, it comes out clean.

Note:

This recipe can be baked as well, just pop them into a 180°C oven for 20-25mins.

Coconut Macaroons

2008-10-06T22:37:00.005+08:00

These sweet & fragrant gems must be eaten still warm from the oven.
U'll love the crispy exterior & soft chewy interior.
A pleasurable indulgent indeed…

Coconut Macaroons

What U need:

2 large Egg whites
100g Sugar
Pinch of salt
30g Ground almond
1 tsp Vanilla extract
250g Shredded coconut - sweetened
30g Flour

Method:

Preheat oven to 170 °C and line tray with baking paper.
Place a stainless steel bowl, over a saucepan of simmering water, whisk together the egg whites, sugar, and salt.
When the mixture is warm to the touch, remove from heat and stir in the ground almond, vanilla extract, shredded coconut & flour.
Cover and refrigerate for about one hour or until firm.
Place small mounds (about 1 tablespoon) of the dough on the baking paper, spacing several inches apart.
Bake for about 20 minutes or until golden brown.
Remove from oven and let cool for about 10 minutes before consuming or cool them completely before storing in an air tight box for up to a week.

The Ultimate Banoffee Pie

2008-09-17T22:57:00.005+08:00

Banoffee pie, a name derived from the combination of bananas & toffee.
It’s an English dessert made from condensed milk, bananas and cream set on a biscuit base or pastry crust.

I have eaten it once when I was in London and it did not take my fancy then.
Yet, I made 2 today; cuz girlfriend’s back from her 4 years stint in the UK & she is dying for some.
Girlfriend had been bugging me for weeks to fulfill her cravings.
I finally succumbed to her pleadings in exchange for a bottle of Rose essential oil from her very protected collection (as I am writing this, my room is filled with the heavenly aroma of sweet rose…..bliss!!!).

The recipe I attempted is not by the traditional method, cuz the traditional way, *at least to me*, sounded like a very scary process from what I read while searching for the recipe.
It involved boiling unopened cans of condensed milk in a pot of water for at least 3-4 hours and explosions may occur if one is not careful in monitoring the water level, once the water evaporates, I think U can imagine the scenario *ka-boom*.
Not a pretty sight & if human traffic is around the vicinity, need I say more???
Me being the ever cautious one (read Kia Si), definitely have no guts to undertake this.
The version I made is way easier, fuss free & ridiculously easy to make, see recipe below.

Anyhow, I sliced a piece of the pie to snap a pix for this entry & elf became the happy recipient of it .
The boy was all thumbs up & full of praise, well, anything sweet goes for him.
I took only a tinny weenie bite from his share & I surrendered.
*Too sweet, waay toooo, toooo sweet*.

Girlfriend had a huge slab & took one whole pie home, that's to be devoured at the comfort of her home slowly (I doubt it!!!).
Left with another half, I sent it next door & to my surprise, thy neighbors enjoyed it too.

I think for this dessert, U either love or hate it…..I chose the latter. Try making one soon & let me know, which side U're on.

Banoffee Pie
(Source: Nestlé)

Ingredients:

For the base:

100g Butter - melted
250g Digestive biscuits

For the caramel:

100g Butter
100g Dark brown soft sugar
397g can Carnation Condensed Milk

Topping:

4 small bananas
284ml Double cream - lightly whipped
Cocoa powder - for dusting

You will also need:

20cm (8”) loose-bottomed cake tin, greased and based lined

Method:

To make the base:

Process the biscuits until like fine crumbs then tip into a bowl.
Stir in the melted butter.
Press the mixture into the base and 4cm (1½in) up the sides of the tin.
Chill the base while you make the filling.

To make the filling:

Place the butter and sugar into a non-stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves.
Add the condensed milk and bring gently to the boil, stirring continuously to make the caramel (10-15 mins).
As soon as it thickens, remove from the heat.
Spread the filling over the biscuit base, cool, and then leave to chill for about 1 hour, until firm.

To serve:

Remove the pie from the tin and place on a serving plate.
Slice the bananas; fold half of them into the softly whipped cream and spoon over the toffee base.
Decorate with the remaining bananas and dust liberally with the cocoa.

Spring Rolls

2008-09-15T20:53:00.017+08:00

Its spring rolls for dinner tonight.
This is something I usually prepare whenever I am sick of having rice & noods.
And the best part, its oven baked, no oily kitchen @ the end of the day.

All U need are spring roll wrappers & whatever U have in your fridge.
Do a simple stir-fry & bake them in a moderate high oven for 20 mins or till they achieve a golden hue.
I would recommend using wrappers made with eggs.
The normal white sheets tend to harden immediately after their hot sauna.
It’s like biting into rubber…..not a good sign right!

The ingredients I used today are: (In the order as the above pix)

Wong bok - cut in to small pieces
Dried mushroom - soaked till soft & julienned
Enoki mushrooms - washed & seperated into smaller strips
Diced chicken - marinated with Japanese soy, sesame oil & white pepper
Onions - julienned
Bean sprouts - tails off
Water chestnuts - julienned (must add - for the crunch)
Coriander - chopped finely
Garlic - minced
I forgot the carrots this time…so no splashes of orangey red in the rolls

Condiments: (Pls gauge them yourself)

Chicken seasoning powder
Oyster sauce
Sugar
White pepper
Chinese cooking wine

How to:

Start off with a hot, hot wok. Swill the whole wok with oil & let the heat build up.
Fry the garlic for a few mins & add onions, cook the onions till soft. Then add the chicken seasoning powder to flavour the onions.
Add the chicken & fry for a couple of mins till chicken meat turned white.
Dried mushrooms next and stir a while.
Followed by wong bok, then add the oyster sauce, sugar & white pepper…allow everything to simmer for a few minutes until the wong bok are cooked but not mushy.
Add the bean sprouts, enoki mushrooms & water chestnuts….stir for a few minutes till everything are well mixed.
As for the Chinese cooking wine, pour in along the edge of the wok…(around twice).
A final stir & the ingredients are ready.
U will find a lot of broth, *here’s the hardest step*, U gotta sieve it.
Allow the broth to drain & the ingredients to cool slightly before rolling them. Mix in the coriander just before wrapping.
Pop them in the oven & dinner’s ready in 20 mins.

Coconut Swiss Roll

2008-09-11T16:22:00.002+08:00

Was in an experimenting mood this morning & I picked this recipe to try.
The main reason is my love for anything made with coconut.

This is a relatively straight forward recipe similar to all other swiss rolls with only one exception, that’s the use of egg whites instead of whole eggs.

I did have a little difficulty when spreading the mixture on to the baking tin.
Well, if U know egg whites, U’ll know that after beating them to a stiff peak, they are not easily tamed.
It was quite hard smoothing them nice & flat on the tin.
Resulting uneven surface upon baking.
Nevertheless, the cake is soft & airy, just a little lacking in the looks department.

Coconut Swiss Roll
(Adapted from Elegant Swiss Roll by Kevin Chai)

What U need:

8 Egg whites
½ tsp Cream of tartar
100g Sugar
50g Flour
30g SR-flour
10g Coconut powder
150g Butter cream
50g Sweetened shredded coconut

Method:

Preheat oven to 200°C, grease a 10x14 inch baking tin & line with baking paper.
Beat egg whites on high together with cream of tartar till soft peaks form.
Add sugar gradually & beat till all sugar are dissolved & mixture form stiff peaks.
Fold in flours & coconut powder.
Spread mixture onto tin & bake for 8 mins. Leave to cool.
Turn cake onto a paper & spread butter cream evenly.
Roll the cake into a log.
Spread some butter cream on the top portion of the roll & scatter shredded coconut for decoration.
Slice & serve.

Pineapple Butter Cake

2008-08-21T16:44:00.011+08:00

Early this morning, I received a call from a friend living close by.
She asked me to help bake a butter cake as she needed one for her daughter’s play date in the afternoon. She was far too busy to bake one herself as she has tons of stuff to do at home.

Naturally, I was more than delighted to help.

I mixed chopped pineapple to the batter, just to add some texture and Oh! how I love the outcome of the sliced pineapple I placed on top.

The cake was ready & boxed to go by 2pm…right on time.

Butter Cake

What U need:

250 g Butter
210 g Sugar
6 Eggs
1tsp Vanilla extract
1tsp Lemon oil – (optional)
¾ cup Heavy cream
300 g Self raising flour

Method:

Preheat oven to 160°C. Grease and flour a 8 inch pan.
Cream butter and sugar until white & fluffy.
Add eggs, one at a time, until combined.
Add the vanilla, lemon oil & cream and beat well.
Fold in flour & mix well.
Pour batter into prepared pan & only fill half the pan not more (if U have extra batter, bake them into cupcakes).
Bake for 1 hour or until center springs back from small amount of pressure.
Stand cake for 5 mins in pan & then turn onto cake rack to cool.

Variations:

Almond cake – Add 200g ground almonds & ½ tsp almond essence.
Fruit cake – Add 170g mixed fruit, 30g sultanas, 100g slivered almonds & ½ tsp almond essence.
Pineapple cake – Add 250g chopped & drained canned pineapple.

Broccoli Soup

2008-08-19T03:15:00.000+08:00

One of my favorite soup….today’s recipe is taken from this site.
So far, I have tried many versions but have yet to find one that I like best.
Hence, my search for the ultimate recipe continues……!!!

Chicken Burger

2008-08-08T12:23:00.003+08:00

We had burgers for dinner today; it’s kind of a mish-mash version.
U can be creative here, I usually use what ever I have in my fridge & pantry to make the meat patty.

Everything was done by eye, I used 3 of my favourite ingredients:

Coriander *love!*
Onions *love! Love!*
Garlic *love! Love! LOVE!* (I sneak garlic in everything I cook.)

Combine the 3 musketeers with minced chicken, seasoned well with some salt & sugar as well as dashes of Teriyaki sauce, throw in some bread crumbs to make the patty airy.
Lastly, beaten eggs were added gradually to bind everything together.

Shape the meat mixture into patties & pan fry for them for few mins till they achieve a golden hue. Then pop them into a moderate oven for 30 mins or so.

Once the oven’s off, place slices of cheese on top of each patty, close the oven door & let them melt a bit. Now the patties are ready to meet the world.

Sandwich it between a nice slightly toasted bun together with anything U fancy & we are done. Simple?

Cream Puffs

2008-07-09T14:25:00.005+08:00

Elf loves the puffs from Bread Papa (who doesn’t & it’s now selling @ $2.20 a pop…so ex. rite?).
So, I thought I can try baking them & if the result is as good, he can have cream puffs as often as he likes @ home.

Managed to dig out a recipe I copied from some Taiwanese cookbook eons ago.
I am pleased to say, it’s quite a successful attempt but definitely not cost effective.
This recipe alone with the filling and all used ten eggs. ..*gosh* that’s a lot of eggs…no???
The result - shell is fragrant, soft on the inside & slight crisp on the outside.
As for the crème pâtissière, I managed to make it as liquidly as possible but there is still lacking something I cannot foretell when compared to those of Bread Papa.
Anyway, this recipe is not a mimic of Bread Papa & I think all choux pastry taste about the same just a diff in the filling.

If U know where I can find a clone recipe for Bread Papa’s cream puff, do share with me! Okie-dokie!

There's Something about Almond

2008-06-12T10:37:00.011+08:00

This is what I usually order @ dessert stalls besides Chendol & Soursop Ice.
The latter is my número uno fav…but if I crave something sweeter it has gotta be almond jelly.

It’s troublesome to replica Chendol in my kitchen & laborious to ‘ripen’ a soursop but it’s definitely easy to make your own jelly.
Hence, I began making tub after tub sometime back & now I can dig into these chilled cubes whenever I need something cold & sweet in the comfort of my own home.
Another reason for enjoying this jelly dessert are the longans and I can relish almost a whole can of these little fruit each time. *Simply Toothsome but Diabetic Inducing*

Not another.....Choco Chip Cookie

2008-05-26T13:31:00.017+08:00

I am often skeptical about making anything chocolate from cookbooks.
Seldom, am I really satisfied with the recipes I have attempted, of cuz with exceptions in some cases.
I think the bottom line here is just me; I am never a champion at munching chocolates.

Though I do contradict myself & repeatedly experiment with chocolate.
And I can only put the blame on those attractive pix from the recipes, yet again!
Cuz though them, I will get ferried away to some imaginary land & envisaged the result to be once again, another yummy concoction.

But this time round, it’s not the pix; it’s the name of this cookie that allured me.
Don’t U wanna sink your teeth into some cookie called Totally Chocolate Chocolate Chip Cookies?? The name in itself somehow sounded awesome in my ears.

Here's what I take after baking them, it’s just like any triple chocolate chip cookie & the only difference in this recipe from others, is the use of cold eggs straight from the fridge, a bonus if wanna bake in a hurry.
Other than that, there's NOTHING worth shouting about.
Oh! I forgot to mention, the recipe I am talking about here is taken off Nigella Express.

So, how high will be on this one be on my score chart, one may wonder.
I can only say it’s another disappointment conceived.

Congrats - U've twins !!!

2008-05-22T11:29:00.005+08:00

Maybe U have seen them before….but this is certainly my 1st encounter.

Question: If U crack open an egg wz double yolks, do U still eat them?

Just a thought: ‘These ‘twin-ese’ will be great during Mid-Autumn for
双黄月饼！’

Nigella's

2008-05-20T15:56:00.012+08:00

More often than not, most of my impulsive purchases of cook books & mags are due to those captivating & to die for food photography.
At least, if the recipes are crap; I have those lovely pix to drool after as a consolation.
But books from famous celebrity chefs require no hesitation, where parting with my hard earn moola are concerned. I will buy books after books, especially those that are highly recommended.

My latest acquisition is Nigella Express.
I would rave more about this book when compared with her earlier publications. Reason being, almost every recipe in this hardcover is accompanied with a pix.
No more visualizing what the end result will look like. *Yeah !!!*
And I managed to read the book from front to back in one sitting.

This croissant thingy is the 1st recipe I tried making from the book.
It’s like a caramel version of bread & butter pudding without the yeasty taste. Buttery croissant gets very crispy & gloriously golden after 20 mins in the oven. Not forgetting the wonderful aroma the bake releases while baking.

Nigella claimed that she came up with this pudding cuz she wanted to get rid of her stale croissants.
I, on the other hand, went out to Delifrance & bought fresh ones plus a bottle of thicken cream.
The recipe stated both milk & cream for the liquid ingredient but I used all cream instead, resulting a creamier & more luscious pudding.
I omitted the liqueur cuz elf’s eating.

Overall, I am pleased with the result. Just a word of caution, this is definitely not hip friendly.
But it’s really yummy, so I’m gonna post the recipe here for U to try.

Caramel Croissant Pudding
(Adapted from Nigella Express) (N: Nigella’s words)

What U need:

2 Stale croissants
100g Caster Sugar
2 x 15ml tbsp Water
125ml Double cream
125ml Full-fat milk
2 x 15ml tbsp Bourbon
2 eggs - beaten

Method:

Preheat the oven to 180°C.
Tear the croissants into pieces and put in a small gratin dish.
(N: I use a cast iron oval one with a capacity of about 500ml for this)
Put the caster sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over a medium to high heat.
Caramelize the sugar and water mixture by letting it bubble away, without stirring, until it all turns a deep amber colour; this will take 3 to 5 minutes.
(N: Keep looking but don’t be too timid).
Turn the heat down to low and add the cream – ignoring all spluttering – and, whisking away, the milk and bourbon. Any solid toffee that forms in the pan will dissolve easily if you keep whisking over a low heat. Take off the heat and, still whisking, add the beaten eggs. Pour the caramel bourbon custard over the croissants and leave to steep for 10 minutes if the croissants are very stale.
Place in the oven for 20 minutes and prepare to swoon.

Banana & Peanut Butter Muffins

2008-05-18T22:08:00.017+08:00

We all adore these muffins at home; and I never failed to receive compliments when I bring them along to gatherings with family & friends or as edible gifts when I go a visiting.

To me, banana & peanut butter are a match made in heaven and if U use crunchy peanut butter in this recipe, it adds that extra oomph. Moreover with oats incorporated here, U'll get a chewy bite, making it more delightful to eat.

And if are in the mood to indulge, spread a thick layer of gorgeous peanut butter & devour away.

*Warning to peanut butter lovers out there...these paper cup breads can get pretty addictive.*

Banana & Peanut Butter Muffins
(Makes 12)

What U need:

270g Flour
100g Oats
1tbsp Baking powder
2 Eggs
150g Brown sugar
200g Banana – mashed
150g Peanut butter
50g Butter - melted
250ml Milk

Method:

Preheat oven to 180°C & prepare your muffins cups.
Mix flour, oats and baking powder in a bowl & set aside.
In another bowl, whisk eggs and add brown sugar, bananas, peanut butter & butter, mix well.
Then add the milk & stir to combine.
Add the dry ingredients and fold in gently, DO NOT OVER MIX.
Next, spoon the batter on to muffin cups & bake for 25-30 mins or until the top spring back when gently touched.
Cool well before serving.

Baked Shrimp Paste Chicken

2008-05-13T20:21:00.006+08:00

This is the 3rd time I cooked this dish in the month of May.

Love it for its simplicity & also for the richly intense flavor.

Really fast to cook & good to eat.

Cranberry Bread & Butter Pudding

2008-05-07T11:43:00.016+08:00

Bread pudding is always a hit wz elf & also an excellent way to get rid of stale bread.
Tucking into this custardy mixture for breakkie is a splendid way to start the day.

I can make this pudding at the back of my hand.
But am gonna jot down the recipe here, incase, I get struck by Alzheimer some day.
*Heh! Heh! chuckles wz fear*

Any type of bread can be used and today, I made the pudding with home-baked cranberry bread.

Cranberry Bread & Butter Pudding

What U need:

6 slices Bread
Butter for spreading on bread
Handful of dried cranberries or any other dried fruit of choice
4 Eggs
100g Sugar
2 cups Milk
1 tsp Vanilla essence
Dashes of cinnamon

Method:

Preheat oven to 180C.
Trim the crusts off the bread & spread butter evenly on one side.
Break bread into small pieces onto an oiled 8 inch baking pan.
Sprinkle with cranberries.
Whisk eggs, sugar, milk, vanilla & cinnamon until well mixed.
Pour mixture over bread, ensuring all the bread are soaked with the mixture.
Let it stand for 15mins.
Bake for 45 minutes or until the top springs back when lightly tapped & browned.
Serve warm.

*

2008-05-05T23:56:00.003+08:00

Waking this sedated blog with a slice of Oooo-so-Crumbly
Crumble…accompanied by a dollop of Pistachio ice-cream.

A Birthday Cake for Ms C.

2008-03-27T01:05:00.005+08:00

I am putting up this pix cuz I kinda like the way it glowed in the dark.
It’s a birthday cake for Ms C.
I only got to know about her birthday a day before.
So, I thought it’s nice to surprise her wz a cake.
Did not have time to go buy fresh fruit to decorate the pavlova, hence, a can of fruit cocktail came in handy.

Grilled Salmon Floss Rice

2008-03-26T13:00:00.024+08:00

I have not been feeding elf decent home cooked meals lately.
Especially where lunch is concerned, it’s kinda hard to cook a meal for 2, above all, my darling elf eats like a tiny bird *headache ahhhh*.

Along the way, elf had adopted my taste & likes in food (naturally eh!).
Just like me, he appreciates salads; sandwiches etc more than Chinese cooking.
I never enjoy typical Chinese meals served with dishes & boiled soup, though I am a Canto and was brought up drinking doubled boiled soups.
Now U know, I hate attending chinese dinners.
But give me pasta or casseroles anytime, I am pleased.

I love cooking one pot meals, to me, all the nutrients are kept in a pot & nothing is loss.
Also means fewer utensils to wash up...agree?
(Which reminds me that I need to grab a copy of Nigella Express fast.)

The mid-day meal today is another one bowl fare, that is relatively easy to whip up.

U need cooked rice, grilled salmon (flossed), salad leaves (cut finely), sesame oil and Japanese soy sauce to taste.
Toss well and scatter some toasted sesame seeds before severing.

Easy cooking for lazy me…elf’s fed & taking a nap, while I am tapping away here and thinking " What to cook for dinner tonight????" *sigh*"

Starwberry & Banana Milkshake

2008-03-22T16:00:00.008+08:00

My home is in a complete mess cuz I have been going out a lot since the March sch hols.
It’s not dirty by the way, I still vacuum & mop daily, it’s just that I tend be messy at times & leave things lying around & it really irks me to see my house THIS cluttered.

Anyway, got home real late last night…errm! probably give it another hr or 2….we can view the sunrise & then have breakie @ Macs.
I zonked till 2pm and was greeted by a wonderful shower from the heavens….
*Bliss!*
Nice, cool weather to wake up to.
I have allocated today as 'Clean up the mess day'.

Before I kick start my hectic schedule, I gotta nurse the growling tummy.
It’s a blessing to have a hub that cooks, while washing up; hub’s already laying out my late lunch.

Was leisurely devouring my meal, when elf came & requested for a snack.
I rampaged though the fridge & realized that my bulk of Korean strawberries are not doing very well.
They are screaming 'eat me…eat me or we’ll die'.
Oh! Well, the best way to finish them all is to churn them into a milkshake.

Armed with milk, strawberries, bananas, 1 pint of B&J vanilla ice-cream plus
plenty of ice cubes - creamy! luscious! Strawberry & Banana Milkshake saved the day.
Now I can go potter around the house & by nightfall, I can sit down with a cuppa and admire the clean & neat flat.

Steak Dinner

2008-03-21T19:37:00.010+08:00

I am certainly not adventurous when it comes to meat.
I consume only chicken and a small variety of seafood.
But there are rare occasions that I do cook other meats, just like today, hub came home with huge slabs of sirloin steaks...*sigh* - he does the groceries U see.

After all the works, the beef became Grilled Black Pepper Sirloin Steak accompanied by Garlic Mash. *burp*

Right this moment, hub is doing the dishes, once I am done posting this entry, off we’ll go & have Easter coffee cum TKSS with Chris & the gang….gonna be another sleepless night for me * yawn* !!!

Kimchi Roast Chicken

2008-03-16T21:15:00.013+08:00

By far, to get the best of anything is to cook them yourself.

Take for instance, a roast chicken.
Home roasted ones are unquestionably tastier, juicer & more tender when compared with those purchased over the deli counter.
And there's definitely something satisfying about pulling a whole bird from the oven.

Sadly, for the sake of convenience, I will buy a chicken or two weekly instead & fridge them for quick & fuss free meals anytime.

But, every so often, I do have cravings for some good ol' home roasted heart-warming meat.

The easiest way to roast a chicken is by jam-packing the cavities with lots of familiar stuffing & all the trimmings one adore and let them do the magic.

In my kitchen, what I'll normally do, is stuff my chicken with parsley & thyme bread cooked in onion /mushroom sauce.
And to achieve a crisp skin, I’ll rub the skin of the chicken with coarse sea salt.

A medium sized chicken needs about 45 to 60 mins to cook through.
Anything longer than that will be considered over-cooked, which will result to overly soft meat that breaks off easily from the bones, bad news for craving but (good for kiddos & older folks though…*haha*).

Today’s featured chicken is wayyy simpler than the above.
All U need to do is prepare your chicken the way U usually do but switch the stuffing to Kimchi instead.
Just fry Kimchi with a bunch of thyme in lots of butter till fragrant & stuff them into the chicken.
Apply a coat of butter all over the chicken before popping it into the oven & within the next hour, U will get delicious spicy Kimchi chicken to go with your hot & fluffy rice.

The Kimchi speaks volumes in this dish cuz Kimchi itself are made with lots of seasonings & just this primo ingredient is excellent enough to make the chicken immensely flavorful.

The Kimchi I used today are very aged & the sourness of these ripened Kimchi does tenderize the meat further making the chicken very appetizing.

Last thought - Maybe I should stop being so lazy & start roasting chickens every Sunday as a ritual. *wink* That way, home goodness is guaranteed !!!

Tomato Mussels Porridge

2008-02-28T19:10:00.010+08:00

This is another favorite in the house. I cook this very often.
Finally, I got the chance to snap a pix earlier and now I can blog an entry on this easy peasy meal.

When elf was growing fast into a toddler, I fed him plenty of this.

In this porridge, U get good source of complex carbohydrate & also beta-carotene. Add in some roasted meat and it becomes a great meal for growing kids (at least it is to me).

I started cooking dinner pretty late today and it was impossible to defrost meat of any kind.
Hence, my favourite ‘Prepared & Marinated Ready to Eat Chilli Mussels ‘comes in handy.
This tub of plump & succulent shellfish is always on standby in the fridge for occasions like today.

Tomato Porridge
(Serves 4)

What U need:

3tbsp Olive oil
2 large Onions – sliced thinly
1 bulb Garlic – sliced thinly
2 cups Rice of your choice
400g Tomato – chopped (U may use the tin variety)
4 tbsp – Tomato puree
5 cups – Vegetable stock (U may use the stock cubes)
1 bunch – Coriander – chopped
Pinch of salt
Freshly ground pepper
Meat of your choice
Extra vegetable of your choice

Method:

Sauté the onions & garlic in the olive oil for 5 mins or until soften.
Add in the rice, chopped tomato, tomato puree, vege stock & coriander.
Bring to the boil; reduce heat, part cover the pan & simmer for 20 mins or until the consistency U like, stirring occasionally.
Flavour with salt & pepper accordingly.
Serve immediately with meats & vegetable of your choice.

Notes:

Use uncooked rice & cook until the rice fully absorbed the stock.
Add more tomato puree if U like yours very sour.

Coconut Bread

2008-02-27T10:03:00.010+08:00

The wonderful aroma from baking this bread is simply incredible.

I could not recall where this recipe came about but I have been baking this quite often, like, whenever I have shredded coconut or cream expiring.

Just mix all the ingredients well & pop it into a 180° C oven for a good hour or so.

Enjoy this fragrant bread warm with a dollop of coconut ice cream on the side.

Choco Truffle Cake

2008-02-23T22:25:00.009+08:00

Recently, I was a recipient of a huge bag of organic chocolate drops.
And *wow* were they good... it's got a really good chocky taste and somehow, a mellow hint of coffee to it too.

Just by sniffing them is like a trip to heaven & back. *sniff-bliss-sniff-bliss*

It took me quite a while to decide on what to make outta them.
I would be a "waste" to churn cookies with them.
So, it’s either muffins or a cake of sorts.

With those wonderful drops, it will be super dupe to make them into luscious ganache & coat the cake silly.

Hence, this moist choco sponge became the 'truly!' 'utterly!' *sinful* cake --->> thanks!!! to those those gorgeous organic chocs.

Chocolate Truffle Cake
(Adapted from Donna Hay's "Modern Classics Book 2")

Ingredients: Cake

½ cup Flour
2tbsp Cocoa powder
1/3 cup Sugar
4 eggs
80g Butter - melted

Ingredients: Filling

450g Dark couverture chocolate
2 cups Cream
6 Egg yolks
1/3 cup Sugar

Method: Cake

Preheat the oven to 180°C.
Sift the cocoa and flour together and set aside.
In an electric mixer, beat the eggs and then add the sugar slowly & beat till the eggs become pale and tripled in volume.
Fold the eggs through the flour & cocoa and then fold in the melted butter.
Line the base of a 9 inch non-stick springform tin with baking parchment.
Pour in the cake batter and bake for around 25 mins. The cake is baked when it comes away from the sides of the tin.
Cool in the tin.

Method: Filling

In a small saucepan over low heat, add the cream and chocolate, stir until melted and smooth.
Over a saucepan of simmering water in a heatproof bowl, add the egg yolks and sugar. Beat with a whisk until thick and creamy.
Fold the chocolate cream mixture into the egg mixture and beat for 6 mins or until cold.
Refrigerate for 30 mins.

Method: Assembly

Remove cake from the tin and cut in half horizontally.
Place the bottom piece bake in the tin and pour over half the filling.
Place the top half back on and cover with the remaining filling.
Refrigerate for 5 hours or until set.
When serving, heat up a tea towel under hot water and place it around the tin.
Carefully remove the cake from the tin and smooth the outside with a warm knife.

Sago Cake

2008-02-18T08:36:00.005+08:00

I made these pearly cakes during CNY. Relatively simple to prepare but the taste is not anywhere near fantastic.

Anyway, bless my polite guests whom gave me good comments after partaking them.

Excerpt taken from The Wise Encyclopedia of Cookery, 1971 edition:

Sago:
An easily digested form of starch, sago is derived from the pith in
the trunks of the sago and other tropical palms.
After the tree is felled the pith is powdered, and the dried sago flour is later treated with water and worked into a paste.
This is granulated by being forced through sieves.
The granules acquire a spherical form as they fall into a shallow iron pan held over a fire. They are known commercially as pearl sago.

Sago is an important native food, and the wild sago derived from a Floridian palm-like plant is used as a food by the Seminoles.
Sago has an agreeable flavor more delicate than that of tapioca, and it is an invaluable adjunct to the invalid dietary.
When sago is cooked with milk, cream, and eggs they become a tasty and nutritious pudding.

My notes on Kimchi making...

2008-02-16T21:55:00.008+08:00

" This post is specially delicated to Cammy as she wants to try her hands at Kimchi making. "

Recipe can be found here.

Chinese cabbage or Wong Bok are in abundance during the winter months up North cuz they thrive under cooler conditions.

I am writing this along the equator, so we can only rely on imports here.
Though locally we can get Wong Bok from China almost all year round, thanks to Greenhouse effects but it’s during the year end that we have them huge & juicy from the ground. Thus, 'now' is the best time to make delicious Kimchi.
We have Australia imported ones too during the mid year.

For the record, I had made 3 batches of Kimchi since Janaury. Each time I used about 4kg of cabbage.
Another batch is now waiting to be bottled for the fridge. Making this the 4th batch of the year.
See the pix, this is my Kimchi-making glass bottle, it can only hold up to a max of 4 kg of cabbage (note to self – must hunt for a bigger air-tight glass jar).

Making Kimchi is something I had self taught. It’s thu trial & error that I have perfected it.
Now the taste of my Kimchi is very consistent.

Okay! ah Cam, below is for your reference:

After preparing Kimchi, it is normally left outdoors or in a well ventilated room to ferment, the warmer the place, the faster the Kimchi ferments.
Roughly at a room temp of 25°C or more, Kimchi is ready within two days.
If U like it riper & more sour, the max U can leave it outside is 3 days. After that, the Kimchi will become toxic & spoil.

When storing the Kimchi, it is advisable to use a glass or earthen jar.
Press the cabbage tightly together into the jar and leave a gap between the cabbage & the lid.
As U can see from the pix, the Kimchi will raise as the pressure in the jar increases during the fermentation process.
Do observe the jar few hours later, U can see bubbles forming.

Once in the fridge, it can be kept for a long time.
U can eat it when it is chilled or continue to let it ferment for a week or so to achieve it’s full goodness.
As the Kimchi age, it wll get more sour & together with the Kimchi juice, It’s recommended to make Kimchi Chi-gae with them. *salivating*

So, ah Cam, simple right?….No more excuses to buy Kimchi anymore. Make & fly some over on your next trip. *giggles*

Sweet Memories...on V-Day!

2008-02-14T23:55:00.010+08:00

How did your Valentine’s Day go?

Over here in my kingdom, it’s a home affair ever since lil’ elf came along.
For the last 4 years, hub bought takeaways from my favourite restaurants for dinner.
As well as, sinful desserts, chocolates, wine etc.
Not forgetting plenty of munchies for elf.

This year, I had decided to prepare the meal myself. Though I am cooking, I got a feeling that hub will return home with little surprises as usual.
And true to be, he came back armed with lots of yummy stuffs & gifts.
I am really blessed with such a caring & sweet hub. *smiles*

Dinner started off with...

Creamy Chicken Soup

Appetizer was...

Smoked Salmon Salad

Followed by main course...

Seafood Pasta

One of the dessert amongst many...

Coeur Noir from Bakerzin

V-day may be over for now, but I am sure, my Valentine stays forever.

Steamed Water Chestnut Cake

2008-02-12T07:20:00.003+08:00

I love the crunchiness of water chestnuts.
I grew up drinking cooling herbal tea brewed with them.
My cousins & I used to look forward to devouring the chestnuts after draining the piping hot tea at rocket speed. If grandma was not looking, we will climb onto the high stove & scoop them out with those huge soup ladle, that were waay to heavy for our little bodies to handle ---> So dangerous but such fun !!!
Whenever I eat chestnuts now.…the nostalgic feel towards them never fail to overwhelm me.

Where I live, there are no fresh markets within the vicinity, getting hold of fresh unpeeled water chestnuts is not easy.
And the nearest supermart rarely stocks them too.

Sometime before the Chinese New Year, while I was doing my grocery shopping, I chanced upon them.
Probably it’s due to this period, supermarts stocked a huge variety of fresh produce & water chestnut was one of them.

This was my first time handling fresh water chestnuts and I was pretty clueless on how about in de-shelling them painlessly.

Anyhow, I still managed to try out this steamed water chestnut cake despite my utmost effort in getting as much flesh as possible from my very clumsy & impatient attempt in peeling them as de-skinning them were sure no easy feat.
It was a real workout for my ‘nimble’ fingers….
I was smart & got more than required knowing I will munch as I disrobe them
…nothing beats the sweetness of those freshly peeled nuts …& the crunch is immeasurable, elf too enjoyed nibbling along.

Making this cake was another 1st; I did not really like the outcome of the cake. The texture was a tad too hard for my liking.
I followed the recipe very closely, really wondered what went wrong.

Then again, I am sure most will nod & agree with me that some recipes in cookbooks never work anyway.

Almond Fruit Cake

2007-12-27T13:46:00.001+08:00

One of the cakes I baked tis X'mas!

Ho! Ho! Ho!

2007-12-23T12:45:00.000+08:00

Sunday Dinner

2007-12-09T20:03:00.001+08:00

Menu

Salmon with Balsamic Garlic Sauce, accompanied with Sauté Garlic Green Mustard & Buttered Rice on the side.

Eaten with a good squeeze of juicy lemon.

Almond Butter Cake for Tea

2007-12-07T15:18:00.001+08:00

Have not been baking much these couple of months.
I used to bake at least 2-3 times a week when elf was younger, but laziness got the better of me.
There are a few cake recipes that worked on a rotational basis and I could even memorized the recipes by heart cuz I bake them ever so often….as those are elf’s favourite.

But I still enjoy browsing though my vast collection of baking books & imagine myself attempting them the next day, somehow, the bakes never surface.

Well, today, I woke up real early cuz I have tons of housework to tackle.
With quite a bit of time to spare, I decided to bake a much loved Almond Butter Cake in between chores.
It’s nice to have the house filled with the aroma of cake baking away in the oven.

Now, I shall go fix myself a cup of tea and get elf a nice cold glass of milk & enjoy our tea break.

Thai Vermicelli Salad - Yum Woon Sen

2007-12-05T19:30:00.001+08:00

NO!!! I am not having a ‘Thai Food Appreciation here in Elements’.

Then why another Thai dish?

Reason being - I bought a kilo more than usual of prawns this week.
Yum Woon Sen is a splendid dish to use up all the prawns and also MIL loves this vermicelli salad lots.
Being the good 'daughter-in-law' I decided to please the old dame and get into her good books with this never fail recipe….*laughter*….no! don’t be mistaken, she is a fine & easy going elder in the family.....much adored by all.

This appetizer is easy to prepare & it’s also easy to transport around too.
I cannot recall how many times I made this dish for gatherings & picnics.

Sigh! The thought of this dish now is making me salivated all over again.
The limey & spicy sauce drizzled over the soft & chewy vermicelli is simply perfect........
...................a match made in heaven!!!

I am sure this is a must order dish when most eat out at Thai restaurants.
So, if this is also one of your favorites too. Wait no further, get down & make some this weekend.

Yum Woon Sen

What U need:

4 small bundles of Mung bean noodles
½ cup Roasted peanuts
1 cup of Chicken broth
500g Prawns
3 large Limes
6 tbsp Fish sauce
6 cloves Garlic - minced finely
10 Thai chili – cut into tiny circles
1 medium Red onion – sliced
2 stalks Spring onion – sliced
½ bunch Coriander – cut into tiny pcs
1 stalk Celery - sliced (optional)
Lettuce (garnish)

Dressing:

Squeeze limes to get the juice into a bowl.
Add about 6 tbsp fish sauce.
Add the garlic & chili.
Mix well and set the dressing aside.

Note : Adjust the taste of the dressing to suit your taste.

Cooking Instructions:

Soak 4 little bundles of Mung bean noodles in cold water for at 15 minutes.
Drain and cut them into 4" long strips.
Heat a small pan on low heat and toast the roasted peanuts to get a more fragrant & crunchy nuts.
Bring the chicken broth to a boil.
Cook prawns in broth until they turn pink.
Add the Mung bean noodles. When the noodles become transparent they are cooked. (It only takes about 2-3 minutes to cook).
Turn the heat off.
Put the cooked noodles and prawns into a large mixing bowl.
Add both the red & spring onions and coriander to the above noodles.
Pour lime juice dressing over the noodles and prawns.
Toss it well.
Garnish with roasted peanuts and serve with some lettuce.

Thai Basil Fried Rice

2007-12-04T13:41:00.001+08:00

With this fried rice, I am done with my last bit of Thai Basil.
Really love the subtle licorice taste of this condiment in my dishes.
Wonder if it’s possible to grow some myself?

Thai Basil Fried Rice

What U need:

3 cups Rice
6 cloves Garlic – crushed
4 Thai chili – crushed (optional)
500g Chicken meat - cut into bite sizes
3 tbsp Oyster sauce
2 tbsp Fish sauce
1 tbsp Brown sugar
1 medium Red bell pepper -julienne
2 cups fresh Thai basil leaves
1 cucumber - cut into bite size
½ cup Coriander (garnish)

Method:

Heat the oil in a deep pan over high heat.
Add crushed garlic and crushed Thai chili and give them a quick stir till fragrant, ensure that they don’t burn.
Add chicken meat and cook slightly.
Add oyster sauce, fish sauce and brown sugar.
Stir until the chicken is cooked through.
Toss in the rice.
Stir quickly until sauces are blended with rice.
Add the red bell peppers and keep stirring for few seconds and add Thai basil leaves next for another quick stir.
Turn the heat off.
Garnish with sliced cucumbers and coriander sprigs.
Serve immediately.

Coconut Almond Biscotti

2007-12-02T17:30:00.001+08:00

Biscotti are crisp, crunchy, dry, hard & twice-baked cookie with a curved top and flat bottom designed for dunking and it does not contain any butter or oil (healthy???), eggs are used to bind the ingredients together.
And if U are someone ... that favors sweet buttery cookies, U may not enjoy biscotti as much.

This recipe calls for grated coconut & with the presence of the coconut; it does compensate the lack of butter.
The coconut made the biscotti very fragrant but U need strong teeth to bite into them. *laughter*

Biscotti have got a longer shelf life than regular cookies made with butter or oil.

Great snack to stow-away in the house for those late night binges eaten without guilt! *hmmm*

Chicken and Galangal Soup - Tom Kha Gai

2007-12-01T19:48:00.001+08:00

Here’s another dish I whipped up from the Thai spices I got last week.

Tom Kha Gai is basically a soup made up of galangal broth and with coconut milk & chili paste added towards to end.

I specially love this coconutty concoction…it’s both spicy & tummy-satisfying. Cabbage is one of the main ingredients in this soup. And I can say, cabbage never tasted this good before!

Tom Kha Gai

What U need:

4 cups Water
500ml Coconut milk
5 Kaffir lime leaves – torn to smaller bits
2 stalk Lemon grass - cut and crushed
2 large pieces fresh Galangal - sliced
1kg Chicken meat - cut into bite size pieces
2 tbsp Fish sauce
2 cups White button mushrooms (optional)
2 cups Fresh cabbage - cut into bite size pieces

Ingredients for Seasoning:

2 Thai limes (Thai limes are bigger & juicer)
3 tbsp Chili paste in soya bean oil (Nam Prik Pao)
4-6 tbsp Fish sauce
2 Red Thai chili
1 cup Coriander sprigs (garnish)

Preparing the Soup:

Boil 4 cups of water to a boil.
When the liquid starts boiling add the kaffir lime leaves, lemon grass, galangal & 2 tbsp of fish sauce.
Add chicken meat next.
Cook the chicken for about 5 mins.
Add 2 cups of mushrooms (optional).
Add 2 cups of cabbage.
Cover and cook the soup for another further 5 mins.
Next, add the coconut milk and bring to a boil, turn the heat off immeditely (Reminder : Never over-boil coconut milk)
Remove all the kaffir lime leaves, lemon grass & galangal bits.

Preparing the Seasoning :

Squeeze two Thai limes into a bowl.
Add about 3 tablespoons of chili paste in soya bean oil (Nam Prik Pao). If you don't like it too spicy, use less or skip it altogether.
Add 4 tbsp of fish sauce.
Now stir the seasoning mixture into the soup.
Garnish the soup with coriander leaves.
Serve immeditely.

Let's Do Thai Tonight...

2007-11-28T21:39:00.001+08:00

Long before Korean cuisine became my favorite, Thai cuisine was reigning at the top spot.
I was exposed to Thai food when I was somewhere between 17-18 years old. I love Thai food so much that I even learnt the language.

Yesterday, having heard that Jo was going to the Golden Mile Complex to run some errands, I begged & pleaded & cajoled with her to get me some Thai spices ….Ha! Ok! I was just exaggerating here, I’m sure she did it with pleasure.

Made a trip to the supermart earlier to get the needed ingredients for tonight’s dinner. Cooked two of my best-loved dishes, that’s the Tom Yum Soup & Basil Pork.

Tom Yum Soup

What U need:

500g Prawns - shells removed and butterflied (save shells for soup stock)
2 Squid - sliced
2-3 stalks Fresh lemon grass
4 cups Water, or mild soup stock, salted with fish sauce to the desired saltiness
6 slices fresh Galanga
6 fresh or dried Kaffir lime leaves
12 whole Thai chillies - stem removed and bruised with the back of a cleaver
1 small Onion - halved and sliced crosswise ¼ inch thick
3 tbsp Tom Yum Paste
1 can whole Straw mushrooms, drained
3 small Tomatos - cut in bite-size wedges (optional)
Juice of 1-2 limes, to desired sourness
½ cup Coriander leaves

Method:

Cut the bottom tip off the lemon grass stalks and discard the loose outer layer(s).
Then cut each stalk into 3 sections and smash each piece with the side of a cleaver to bruise, this will help release the aromatic oils.
Place the cut lemon grass along with the prawn shells and the water or stock in a soup pot.
Bring to a boil and then reduce heat to low and simmer with a lid on for 15-20 minutes to draw out the flavors.
Strain out the shrimp shells and some of the lemon grass.
Add the sliced galanga, kaffir lime leaves, bruised Thai chillies and sliced onion.
Simmer a couple of minutes and then add the Tom Yum paste and straw mushrooms.
Heat stock to a boil and simmer for a couple of minutes.
Stir in the tomato wedges, prawns and squid.
After 20-30 seconds, turn off heat; add lime juice to the desired sourness and the coriander. Do not let the prawns or shrimps overcook. Serve immediately.

Thai Basil Pork

What U need:

3 tbsp Peanut oil for stir-frying
12 cloves Garlic - finely chopped
500g Pork - minced
10 Thai chillies - cut into very thin rounds
2 small Kaffir lime leaves - very finely slivered
2-3 tsp Black soy sauce (the semi-sweet kind)
2 tbsp - Fish sauce
1 cup Fresh Thai basil leaves and flower buds

Method:

Prepare the ingredients as instructed.
Leave the fresh basil leaves whole; the flower buds may also be used. Pull off leaves and discard the stems.
Heat a wok until its surface is smoking hot. Swirl in the oil to coat the wok surface. Wait a few seconds for the oil to heat and then stir in the garlic.
Stir another 15 to 20 seconds before adding the pork. Stir-fry 1 to 2 minutes, or until most of the pork has changed color on the outside and is no longer pink.
Toss in the chillies, slivered kaffir lime leaves. Sprinkle black soy sauce over the mixture and stir-fry for another 15 to 20 seconds.
Season to taste with fish sauce, then stir in the fresh basil.
Toss well. Stir-fry another ½ to 1 minute, or until the basil is wilted and the pork is cooked through. Stir and transfer to a serving dish or spoon directly over individual plates of plain steamed rice.

Sticky Rice

2007-11-11T17:01:00.001+08:00

It’s been a quite a while since I last made savory sticky rice, correct me if I am wrong, I think savory sticky rice originated from Shanghai.
This is a common breakie staple for countries in the Far East, as well as China, it tastes even better when accompanied by a nice glass of hot soya milk.

In preparation for this dish, I washed & soaked the uncooked glutinous rice the night before.

Start off by steaming the rice for 45 mins till the grains appear translucent.
Spread the rice on a plastic sheet when it has cooled down slightly.
U may use any ingredient U desire but I usually have mine with fried fritters, pork floss & pickled vegetables (spicy Taiwanese version).
Put the ingredients in the center of the rice then roll the rice tightly into a cylinder shape & eat it while it’s warm.

This is also a great picnic food, if U like to eat it only when it’s warm, simply remove the plastic wrap & steam it for 10 mins.

Halloween

2007-11-03T23:45:00.003+08:00

I organised a Halloween Party this year, though locally, Halloween is not a big thing. At the most, some restaurants may feature a dinner menu with a Halloween theme.

What is Halloween all about?
Many may think it’s like our 7th month Hungry Ghost Festival.
The only diff is that we take a month to do it; the people on the other side of the planet celebrate theirs in a day. *wink*
Or
Like what we see in the movies, kids dress up in costumes & go trick-a-treating from house to house.
Anyway, lots of info could be found on the web if U’re interested.

It all happened last Friday, while I was at the supermarket, I happened to see a section selling Halloween stuffs.
Suddendly, the idea of a Halloween party striked upon me.
I thought it will be fun for elf to garb in a scary costume & stuff himself silly with candy & chocs.
And what a better way to explain Halloween is all about, than have a Halloween party to begin with!

Now, I just need a partner in crime…. & the unlucky person picked was Cinderella. Gave her a call immediately & she was keen. So happened that she was nearby and moments later she was right beside me choosing masks for our kids & making plans for the party. *FUN...Fun...FUn*

Monster elf @ work

I was really excited; a Halloween party is unlike any other party.
Here I can let my imagination run wild.
On the other hand, it’s not money wise to go all the way, cuz our kids are still of tender age to really know what to expect & we are in an environment where this occassion is not celebrated.
Since, this party was called on at the eleventh hour, by the time I went around hunting for the decorations, all the good stuffs were sold out.
In the end, I had to run to a few different stores to gather all the stuffs needed.

I had a full head of ideas for both the deco & food.

This is é menu !

The party corner!

After sun down, Cinderella & I started decorating the party corner; it took us more than an hour to finish the job.

The food selection!

The platters of food were the laid on the table and it was time to eat, drink and be scary!

The frightful finger cookies!

Cupcakes that's supposed to look like brains! But.....

The kids ate & fussed & made so much noise, bet my neighbors were all jumping with fits.
To make thy neighours the accomplices, we made the kids go trick-a-treating or rather food distributing.
Armed with candy, cupcakes & cookies…we went door-a-knocking.
We had different reactions from all, sure they were surprised to see us all masked & one even asked what is our religion? Why are we celebrating Halloween? Sigh! So much for humor....spoil sport!!!
Must be due to the boisterous noise the kids were making that made them sprout nonsense.
As it was another work/school day the next, the party wrapped up close to 10pm.
It only took 5mins to tear the deco down as compared to the hour we spent laboring over it.

I may make Halloween Party a tradition, now that I have a feel of what it’s like.
Then, I’ll host it on a weekend where we can all have longer hours of fun.
Cuz with the effort I put into this party, it should deserve a longer moment of glory.

Bailey's Crème Brûlée

2007-10-28T15:01:00.002+08:00

Everyone I know loves Crème Brûlée....who doesn’t?
Especially one that is made with Bailey’s Irish Cream.

* ~~Oooo-utterly exquisite~~!!!*

This is one very easy to cook custard. When chilled, a small amount of sugar is sprinkled on the top of the custard and the sugar is then caramelized using a small torch or broiler.

Bailey’s Crème Brûlée

What U need:

2½ cups Whipping cream
½ cup Bailey's
4 Egg yolks
50g Sugar
2 tsp Vanilla extract
Brown sugar for crust

Method:

Preheat oven - 150°C
Warm whipping cream and vanilla extract over a double boiler.
In a separate bowl, whisk egg yolks and sugar.
Allow cream to cool slightly, then add the egg yolk mixture slowly, stirring constantly.
Pour mixture into individual ramekins.
Fill a pan with warm water.
Place the cups onto pan & bake for 30mins until set in the center. (Don't over-cook or eggs will curdle).
Remove from oven and let custard cool in the water bath.
Chill custard for 1-2 hrs.
Dust sugar on the top of the cool custard & heat the sugar with the flame until it begins to brown. Stop when it reaches a golden color. It should not get too dark.
For variety, serve with seasonal fruit sprinkled on top.

Here are some custard cooking tips:

It is important to keep the mixture heated very slowly and stir constantly. This will allow the protein in the egg to coagulate without creating lumps.
When you separate the eggs make sure to remove all traces of the egg white. Even a few drops of white in the yolks can produce lumpy rather than smooth custard.
Use a heavy pan and cook over low heat. Some recipes suggest cooking the custard in a water bath. Either method is acceptable.

Squid Marinara

2007-10-27T13:32:00.001+08:00

This morning along with our usual groceries, hub brought home with him a huge bag of squid.
He said the squid were very fresh today.
In my dominion, it’s hub that does the grocery shopping and I am in charged of whipping what he bought into edible meals.

As today is another stay-home Saturday, I planned to make pasta for lunch.
With with a pack of fresh spinach fettuccine I purchased yesterday, I made Squid Marinara.
My initial choice of seafood was shrimp, since we rarely have squid at home, I opted to use the latter for the sauce instead, thus, the shrimps are banished into the deep freeze.

Indeed the squid were fresh; it made the sauce very flavorful.
And the fresh pasta made eating this dish – more delightful.

Ondeh-Ondeh

2007-10-19T14:01:00.001+08:00

About a month ago, after picking elf from school, we made a detour to our neighborhood kopi-tiam to get some afternoon snack as I have nothing to feed him at home.
Usually, I would have prepared some nibbles for him or hub would have gotten munchies the night before.

Sadly, around my estate, there are no decent eateries.
Just an aircon-less kopi-tiam that sells 'yucky' food (I shall not waste my time in describing the stalls there...it’s just not worth it),
a not very well stocked yet, over-priced mini mart,
a very dirty but economical clinic (this clinic is a topic on it’s own…I have never seen a medical locus this fility before),
a newly opened, sparsely renovated hair salon (don’t think I will ever set foot in it).
To get proper food, there is always a mall 2 bus stops away.

Anyway, as I was saying, we were on a crusade to get snacks to save the day.
This stall in the kopi-tiam that sells cakes; kueh etc in assortment, but it’s merchandise are so pathetic that I have never bought anything from them before.
I am not a food snob but the cakes and all are really not appetizing.

After moments of browsing, elf decided on a box of 6 tiny oneh-ondeh, (it was a much regretted choice, he told me later….*haha*).

This elf of mine, loves his sweetmeats more when compared to main meals.
Yet, he could not swallow a single ball, something that rarely happened.
Upon biting into one, he immediately spitted it out claiming the skin is hard & the gula melaka bitter, after partaking it myself, I could not agree more. It tasted rancid. *eeewwww*

His palate is pretty well trained by me.
He takes food that is of a certain standard.
A mini food critic in the making…something I am not very proud off.
And the food I cooked are subject to his review most of the time.
He is like Remy in Ratatouille; thank goodness he can’t cook yet.
Else I won’t have my place in the kitchen anymore. *phew*

Today is my 1st attempt in making ondeh-ondeh.
After studying numerous recipes from both books & websites.
I decide to try one from a Nonya Kueh Book.
Instead of having liquidly, sweet gula melaka oozing out of the center of the ball, I made mine with grated coconut cooked in palm sugar for a better bite and texture. It’s not as good as I hoped but definitely better than those sold at the kopi-tiam downstairs.
Cuz my personal food critic chow-ed down 4 balls in one sitting where as I could only accommodate one.

An afternoon with Mocha Cupcakes...

2007-10-17T22:05:00.001+08:00

This afternoon little miss muffet came a visiting with her mama for tea.
This little gal has grown so fast….she is already taking wobbly steps on her own.

As this visit was a last minute thingy, I made some mocha cupcakes to feed my guests.....it's the fastest thing one can whip up at such short notice.

The weather is really scorching hot as usual…this is my constant complain if U noticed, so please bear with me….!!!!
I know my electricity bill is gonna shoot rocket high again this month…cuz I need the air-conditioning switched on most of the time.

To douse the heat, I made a huge jug of iced tea (yeah! again!!!)...which was a wise choice cuz muffet's mama too was very bothered with the temperature.

Armed with iced tea & cupcakes, muffet's mama & moi settled down and had a lovley tete-a-tete while elf entertained the little one.

Good times always end so quickly, some two hours later she's got to make a hasty departure to go fetch little jules from school.

It was great catching up with her as she is always so busy with her kiddies.
Hardly get to meet her anymore. *sobz*
Hehhhh! The price of motherhood…especially for one with 3 kids…*wink*

Here’s the recipe if U wanna give it a try... !

Mocha Cupcakes

What U need:

2 tsp Instant coffee granules
2 tbsp Cocoa powder
2 tbsp Hot water
175g Butter
175g Sugar
2 Eggs
2 tbsp Golden syrup
200g Self-raising flour
4 tbsp Milk

Method:

Preheat the oven to 180C.
Measure the coffee and cocoa into a cup, add the hot water and mix into a smooth paste.
Put the butter, sugar, eggs, syrup, flour, milk and cocoa paste in a large mixing bowl and beat until smooth.
Scoop the mixture into muffin cups.
Bake for 25minutes or until the top springs back when you press it lightly.
Cool the cupcakes & U may decorate them with icing or ganache.

For this batch of cupcakes, I used...

Cream Cheese Frosting

What U need:

225g Cream cheese - softened
55g Butter - softened
125g Icing sugar - shifted
1 tsp Vanilla extract

Method:

Mix cream cheese & butter till creamy.
Add vanilla extract & mix well.
Add icing sugar gradually & mix well.
Store frosting in chiller till ready to use.
Thaw slightly before using.

Pavlova Surprise !

2007-10-14T23:50:00.002+08:00

Everyone loves surprises….and I love giving & getting surprises too...don't U?

Well, on today’s agenda was a surprise birthday party for S…whose birthday falls tomorrow.
Actually… the STAR of the day is hub, cuz today is HIS birthday.
I thought it will be great to celebrate their birthdays together....for two of my favourite people.
It’s like striking 2 birthies with a cake….!

I had everything planned for today & I got S's lovely daughter to cohort with me.
And she did a marvelous job! Kudos to U...little hole in the tongue...if U're reading this.

Woke up today with the sun smiling…And I just knew everything is gonna turn out just great.

For a change of scene, instead of the usual buttery or spongy kinda cakes, I opted for Pavlova as THE birthday cake.
I make Pavlova very frequently cuz it’s my favourite kind of dessert...not too heavy & it will not cause too much harm to your hips – that’s how I see it! *wink*.
How much damage can egg whites & sugar do????
Ummmmm!!! U tell me!

Now...where was I? Ahhh!!! the Pavlova….this is Nigella’s recipe & she did hers with passion fruit.
Went hunting around for some passion….I mean fruit yesterday, no luck!
So, I gotta make a do with the boring stuff…that’s strawberries & blueberries.
Pavlovas are delish marshmallowy centered cakes with crisp outer crust that goes extremely well with heavy whipped cream & lots of sourish fruit to contra the sweetness of the meringue.

This was the birthday cake that had a candle sitting on it earlier.

I made some vanilla cupcakes as well......specially for the kids.
Frosted them with coloured royal icing.
These cupcakes were made from real vanilla pods.
The pods were given by Jo a long time ago & only recently that I was reminded of their existence.
They were buried deep down in my pantry, retrieved them earlier to make this batch of cupcakes.

This is my 1st time using real vanilla….and it’s good stuff I tell ya!
The cupcake tasted delicious…the aroma of the vanilla was overwhelming…even while they were baking away in the oven, the whole apartment smelt heavenly.
If U like to get your hands on some vanilla pods, U may try getting some from Jo…she sells them.

Anyway, the day ended as planned, everything was great, everyone was happy, so am I.

Mission accomplished.

Drunken Chicken

2007-10-11T01:47:00.001+08:00

醉鸡 is a piquant dish from Shanghai, usually it is served in restaurants as starters, also known as a cold meat dish.

Sometime last week, I suddenly wanted to make this dish, I did a search on the internet and I was amazed with the vast variations to this recipe out there.
They are more or less alike, just that the cooking methods are different.
The key ingredient in this dish is definitely the wine/liqueur.

After comparing & gathering recipes, I finally decided to experiment with this recipe on Monday.

Drunken Chicken or Wined Chicken

What U need:

1 Large Chicken
8 slices Ginger
7 pcs Spring onions
1 tbsp + 5 tbsp Salt

4 cups Chicken stock (U can use instant stock)
1 cup Shao Shing Wine
¾ cup Sugar

Method:

Bring large pot of water to boil, add chicken, 6 pcs ginger , 4 pcs spring onions and 1 tbsp salt.
Reduce heat; simmer until chicken is cooked through, about 45 minutes.
Drain chicken and place it into a large bowl of ice water to cool completely.
Mix 4 cups chicken stock, 2 pcs ginger, 3 pcs spring onions and 5 tbsp salt a large bowl until salt dissolves.
Brine chicken in the above liquid. Let chicken stand for 1-2 hour at room temperature or in the chiller, then drain the chicken & cut it into 4-6 pcs and transfer it to a shallow glass baking dish or U may use a zip-lock bag.
Next prepare the wine solution by mixing the Shao Shing wine with sugar in a medium bowl, stir until the sugar is dissolved and combine it to the salt brine above.
Marinate the chicken with the wine brine, cover the dish and refrigerate the meat for about 1-2 days and not more.
Remember to turn the chicken over in between the process of marinating, this is to ensure that the meat can fully absorb the wine brine.
When ready to eat, U may serve it warm or cold.

Note:

U may adjust the wine & chicken stock ratio if U like something more alcohol infused. This recipe is slightly mild.

2 days later…..The chicken is now ready to be eaten. I marinated the chicken in a zip-lock bag and when I opened the bag, the aroma of the wine & the meat together was excellent.

I drained the chicken from the wine brine & kept half in the fridge for snacking later.

With the other half, I cooked a very potent drunken chicken jook with the wine brine & some Chinese herbs. The jook was a marvelous concoction…..and it was really deliciously divine.

With such success from this attempt, I will be trying out other recipes with a twist soon.
I would say drunken chicken is quite similar to roasted chicken.
Usually, I will keep chilled roasted meat for quick meals or sandwiches.
Now, I will replace roasted meat with the wined ones which is definitely a more healthier version.
And most important of all the meat of the wined chicken is more tender & juicier....almost deific!!!

Dang! Dang! – The winner is Drunken Chicken - *HicK*

Turkish Delight

2007-10-10T15:49:00.002+08:00

Last Saturday, the heat was really unbearable.
We decided to hibernate at home……draw the curtains, switch on the air-conditioning and simply just chill out with lots of icy lemon tea.

And to make this man-made winter more enjoyable, I decided to make it a movie marathon afternoon.
I lined up 4 movies in a row …
First on the list was The Lion, the Witch and the Wardrobe.(Been putting off watching this show for the longest time…)

Well, If U have watched this movie, I am sure by now U would have figured out, that this post is specially dedicated to this movie.
Merely by the mention of Turkish Delight for the title!
Remember how Edmund Pevensie gobbled up several pounds of Turkish Delight in one sitting and clamored for more from the The evil White Witch, Jadis.

Looking at the way Edmund gobbled the sweets, to one whom have not tasted them before would think that these delights must have tasted like the best food that was ever invented.

Anyway, I am fortunate to have tasted them many times in Turkey itself.

This movie made me reminisced about those soft, gooey delightful squares, bursting with sugar goodness & nuts that will delight your senses with each bite. They are very addictive U know!

At the Spice Bazaar in Istanbul, there are hundreds of stores selling Turkish delight or Lokum. It’s a real feast for the eyes cuz each store will display a lot of colorful candies piled up high trying to catch your attention…U will be spoilt for choice. One can sample them before buying, the store keepers will never fail to pester U to buy some from them…and some are really friendly, U will feel bad turning them down.

These candies tend to be way too sweet for me actually.
Yet, I can’t resist sinking my teeth in to them.
To me they are an acquired taste.
Some of my pals simply hated eating them... saying they taste rubbery, like sweet plaster or even worst stale soap…..*giggles*!
I can’t help but agree that some of the flavors are indeed too
adventurous for our Asian palate and if U are not a fan of aromatic flavors, this may not be your kind of sweet.
Think rose, lavender, mint, lime, orange blossom and exotic herbs.

After watching this movie, I told hub….how nice if I could just have a small cube of this candy for old times sake….and I think I chose the best time to say this, cuz the next day, at the supermarket, hub spotted boxes of Turkish Delight sitting on the shelf….probably due to Ramadan, stores stock more middle-eastern sweets for the occasion.

No prizes for guessing who dropped a box on to the supermart trolley. *WinK*

The moment I got home, I opened the box of sweets with excitement. The sweets are wrapped in wax paper and a coated thickly with flour & icing power of sorts to prevent them from sticking. This box of candy is made with Pistachio nuts…. another favourite.

Sadly, it’s a far cry from the fresh stuff cuz they are not as soft but biting into it, I could immediately taste the suspension of the rose water jelly and pistachios….Ahhh! heavenly! No doubts, this box of candy still gave me a run for the money without travelling the distance to indulge.

中秋节快乐

2007-09-24T00:59:00.001+08:00

又到中秋了, 年年都会收到一盒盒的月饼。

不过我不爱吃月饼，

我都会把它们转送给喜爱月饼的家人或好友。

我只喜欢吃月饼皮，厚厚的皮，少少的料。

所以今年也不例外，我自己做了小猪仔。

除了留几个给自己吃之外, 也会送一些给亲戚朋友们。

我的小猪仔是有馅料的哦！

它们的小小身体里包了一点点，

甜丝丝的白莲蓉。

在这普天欢庆的一天。。。

"我祝大家中秋。。。人月倆团圆! "

快快乐乐赏月，吃月饼和提灯笼去咯！

Chicken Curry Dream

2007-09-19T17:12:00.001+08:00

Before I hit the bed last night, I had this sudden craving for Chicken Curry.

I counted bowls & bowls of creamy and spicy coconut rich curry before I was lullaby to slumber land.

Woke up real early this morning…and I was still hankering over my curry dream.

Something has to be done…it’s either I go buy some curry or cook it myself.
Pondered for a moment, I decided to churn my own…cuz this way I can control the spiciness. *slurp*

After sending elf to school, I hit the store at rocket speed to pick up the required ingredients.

Rushed home & got down to cooking my chicken curry with 1 ½ hrs to go before I need to go get elf back from school.

And in record time, curry’s done and I could even squeeze in a quick shower to get rid of the cooking odor before bringing the boy home.

The curry tonight is so spicy that I doubt hub’s gonna dig much into it….so the curry is mine…ALL mine. *jumping up & down with joy*

Thousand Layer Tofu with Preserved Century Egg

2007-09-19T01:15:00.001+08:00

This tofu appetizer I am about to share is my all time favourite.

I can eat it on it’s own as a meal…..not too sure about the nutritional value but it is definitely yummy and I crave for them once in a while.

It is very hassle-free to prepare and to be eaten chilled.

All U need is a tub of silken tofu, pork floss, preserved century eggs (use lead free ones), dried seaweed, oyster sauce and spring onions.

U may layer the pork floss like how I did it to make it look prettier and more appetizing.

How I usually eat it is by mashing everything into a paste & stir in the oyster sauce last (taste and adjust oyster sauce accordingly), followed by lots of spring onions for that extra kick.

Seafood Spinach Soup

2007-09-16T11:44:00.001+08:00

Do U have days whereby U simply loose your appetite and your tongue tastes bland or acidic?
Such days come around once in a while…whenever this happen, my tummy goes on strike too.
Sad to say, today is that kind of day for me…..I was not feeling up to scratch the whole morning. I need something to lift my spirits.

I have no mood to do anything not to mention eat any nor can I stomach another take-away. Usually with such conditions, my body just yearns for anything mish mashed. It can be watery porridge, congee or simply soup.

I have a thing for soups….any kind from creamy, clear to double boil Chinese soups.

I take pride in making my soup, to get good quality soups; I use the best ingredients & cook/simmer them with the right amount of time to achieve perfection.

Anyway, I have declared today a liquid diet day to my entire hillbilly troupe.

I just bubbled a huge pot of rich seafood broth with lots of spinach. This is lunch & dinner for me…as for my troupers, I will throw in each a bowl of hot fluffy rice.

With the meals of the day taken care off…now I have gained myself more time to cohere to the PC and later TV watching. Taking about ways to lift my spirits….Yippy!!! I am feeling much better already.

Mee Siam

2007-09-14T16:20:00.001+08:00

Woke up today and was greeted by rain pouring heavily.
Ahhhh!! What a nice way to start my day.
After doing the laundry, I sat down in the kitchen with a mug of steaming hot tea and thinking of what to eat for lunch.

I peeped into my over-stocked larder while mentally coming up with ideas on what to cook.

I have a collection of pre-mixes, bottled sauces etc for slow-moving days or emergencies.
While visually scanning around, I also flipped over boxes, bottles & cans checking on their expiry dates…something I do very frequently in order to maintain an up-to-date larder.

Spotted 2 boxes of Prima pre-mix reaching it’s expiration soon.
One of which is Hokkien Noodles and the other Mee Siam.
The latter is much easier to cook and it’s spicier than the other, so I chose that.
I gathered the ingredients & de-frosted the prawns.
Coincidentally, I had a couple of limes in my fridge meant for my balachan chilli, what a bonus, with the lime juice the mee siam will taste even better.

Cooking the pre-mix is a breeze but I gotta cook another meal for elf as he can’t take spicy food yet. And I am vigorously training him for that matter.

Sometimes, pre-mixes make wonderful meals too. The mee siam I just ate speaks for itself.

Jumput-Jumput Pisang

2007-09-11T14:30:00.003+08:00

The bananas in the fruit tray are over ripe, usually I love eating them fully ripen as those slightly raw ones has got that after taste that I totally detest.
I need my nanas very gluey, sweet and fragrant.
But the bunch today is on the ridge of decomposing due to my full-time being away from home this past week.

When situations like these arises, on a good day, I will make the best outta it & some abracadabra later……it will be given a new lease of life.
Actually, there are endless things one can do with bananas. Since I used some for the pancakes earlier and I am still left with 6 large bananas. I had to think of something to make to fully exhaust them. A quick flip though my recipe collection these brown balls called out to me.

Jemput-Jumput Pisang

WoW !!! When was the last time I ate them? 10 yrs - 12yrs – 14yrs ago?? Seriously !! I cannot remember.

A quick glance at the ingredients and cooking method.
Héy! It’s not difficult at all yet I had my reservations.
This fare calls for some deep frying and being a cleanliness manic, I am completely flipped out with recipes that require anything that will entail a session of major cleaning after.
I would always avoid this modus operandi like plague. *laughter*

Anyhow, my desire to sink my teeth on to them took the better of me, I caved in.
So, 3 hrs & 3 balls later, I am typing this entry completely satisfied.

Jumput-Jumput Pisang

What U need:

125g Flour
5 Bananas - mashed
½ cup Milk
40g Sugar
1 tsp Vanilla essence
A pinch of salt
Sunflower or corn oil for frying

Method:

Place the sifted flour into a large bowl.
Add the mashed bananas, milk, sugar, vanilla essence and salt into the bowl.
Mix the ingredients until well combined.
In a wok or deep pan, heat the oil.
When it's hot, use a spoon to scoop the prepared mixture and drop into the hot oil.
Do this in batches so that it's easier to manage.
Fry the balls until brown and cooked.
Scoop them up and place onto an absorbent paper towel to absorb the excess oil.
The snack should not necessarily be a perfect round ball.
Cool and serve.

Banana Pancakes

2007-09-11T13:25:00.001+08:00

And this will be the last I am making pancakes with buttermilk.

I have come to realized that elf has some kinda allergy with buttermilk.

On a few occasions, he developed a sever tummy upset and followed by frequent bowel movements many times a day, the whole ordeal lasting for at least 4 days and sometimes more. This left me totally clueless on what triggered this symptom.

After, some close observations, I realized it always happened after buttermilk pancakes.
So, to play safe, buttermilk is now eliminated from my regular grocery list.

Sigh! Pancakes will never be the same without Buttermilk.

Spicy Soba Salad

2007-08-29T20:30:00.002+08:00

Lately, I am not very keen in cooking hot piping meals; something tells me it’s the weather.

Rain can be heard pitty-patty in the wee hours of the morning, but scorching hot sun around mid-day. By late afternoon, lightning & thunder sent it's greeting followed by heavy downpour.
Such unpredictable weather make me a lethargic being... no energy for too strenuous activity, let alone cooking. I just wanna curl up in bed.

Here at muck-a-muck, U can see that I tend to stick to easy and simple meals.

Today, is another quick and easy cold noodle, eaten with a wicked sauce that will seduce your senses & make you burp in contentment after eating

This dish is considered healthy, cuz it’s made up of buckwheat noodles, boiled chicken and lots of greens.
The sauce consists of wonderful ingredients that are both delicious and appetizing and the best part...IT is SPICY !
One can whipped up this meal in a matter of 30 mins without flexing too many muscles, breaking any sweat or getting your hair outta place.

This dish is best served chilled before eating. So prepare it 1-2 hours before meal time.

Spicy Soba Salad
(Serves 2-4)

What U need:

300g Buckwheat noodles
200g Chicken breast – whole
2 cups Chicken broth – instant broth used
1 small Cucumber – cut thinly into strips
1 small Carrot – cut thinly into strips
2 Eggs – hardboiled
6 pcs Lettuce – cut into even lengths
2 pcs Spring onions – cut into small bits, for garnishing
2 tbsp Sesame seeds – for garnishing

Method:

Boil the chicken breasts in the chicken broth till meat is cooked.
Cool the chicken broth for use later in making the sauce.
Shred the chicken breast into little strips.
Cook the noodles according to the package, drain & chill for use later.
Cut all the vegetables into even lengths and chill.
Boil & slice the eggs.
Before serving, arrange the noodles, vegetables, eggs, nicely on the plate, garnished with spring onions & sesame seeds.
Serve with the spicy sauce, noodles & ingredients to be eaten well tossed with the sauce.

Spicy sauce ingredients:

½ cup Chicken broth – achieved from the broth after boiling the meat
2 tbsp Soy sauce
2 tbsp Sesame oil
2 tbsp Chilli paste
2 tbsp Sugar
2 tbsp Vinegar
2 tbsp Mustard
4 tbsp Garlic paste
1 tbsp Sesame seeds

How to prepare the sauce:

Put the chicken broth together with all the sauce ingredients into a mixing bowl.
Mix well, chill & is ready to serve.

Tomato Sauce Kway Teow

2007-08-26T20:28:00.001+08:00

I have never heard of this dish, let alone eaten it before.
Took the recipe off Y3K Recipes.
And all I could say now after eaten my fill on those yummy kway teow,

{{{ IT is DELICIOUS! }}}

According to the magazine, It’s known as “ Sarawak’s Renowned Tomato Sauce Kway Teow". ( Kreai !! Ring a bell ??? )
I am not a tomato sauce person…….thus.. I ate mine with lots of sliced chilli padi and it is GOOD.

Tomato Sauce Kway Teow
(Serves 2-4)

What U need:

300g Kway Teow
4tbsp Garlic – minced
300g Chye sim – cut into sections
10 Fish balls
2 pcs Fish cake – sliced thinly
100g Prawns – shelled & tails intact

Seasonings (A)

4tbsp Soy Sauce

Seasonings (B)

150g Tomato sauce
3tbsp White vinegar
3tbsp White sugar
½tsp Salt
350ml Water

For Thickening:

2tbsp Corn flour
2tbsp Water

Method:

Heat 2 tbsp of oil in a wok.
Sauté 2 tbsp of minced garlic.
Add in the kway teow and seasoning (A), fry on high heat till well mixed, dish up & set aside.
Heat another 2 tbsp of oil in wok, sauté 2 tbsp of minced garlic.
Add fishballs, fish cake, and fry till fragrant.
Add chye sim & give it a few stirs.
Add seasonings (B) and bring to boil.
Add thickening sauce and bring to boil.
Dish the kway teow & spoon the sauce over with the ingredients.
Serve at once.

Note:

The above recipe is not word for word from the magazine, I tweaked it a little to give it some extra flavor. Enjoy!!

Kueh Dadar

2007-08-26T20:22:00.001+08:00

Made some Kueh Dadar earlier to give away. Kept 3 pieces for our own consumption.

Cold Soba

2007-08-26T19:31:00.001+08:00

Cold Soba is the easiest dish to prepare. All you need is to boil the noodles & serve it chilled, eaten with a dipping sauce.
How difficult can that be?
Imagine the price one gotta pay when you choose to eat this dish in the restaurants.
Usually, I will stock soba and the dipping sauce for lazy days when I am at a lost of what to eat.
And when friends pop over for surprised visits, I will whip this dish & feed them.

Kueh Lapis

2007-08-23T01:05:00.001+08:00

Which is easier?

Baking cakes in the oven or steaming local kueh on the stove?

Both are not rocket science and yet failures are common.

But I am glad to say my little kitchen is blessed in a way that not many disasters befall it…..most of my experiments usually turn out normal & not up in flames or smoke like what one usually see in a comic strip.. *phew*

I made a slab of kueh lapis last week, not my 1st attempt though. Kueh lapis is churned outta my kitchen pretty often as my little elf loves this gluey, coconutty kueh very much.
Making lapis is so much easier than it looks, once U get the ingredients ready & the rest of the steps are like clock work.

Here’s a pix of the kueh to add to my blog portfolio.

台湾…卤肉饭

2007-08-14T20:30:00.001+08:00

Got this recipe off the web a long time ago and I have been using it ever since.

I did chance upon a cookbook featuring this recipe. However, the rest of the recipes in the book wasn't tempting enough for me to buy the book.

I am not sure how authentic this recipe is, but the taste is still alright. It does have something missing ... some secret ingredient that gives it that distinctive yummy taste like those sold on the streets of Tapiei's night markets or eateries. Unfortunately, I can't figure it out.....and I am very sure I never will.
Bet they use those spice bag that is handed down from one generation to the next and not a day passed by where the bag is changed and the boiler never cease fire. Thus, making the broth or soup extemely tasty & uniform flavored ....that's what I heard...!!! This is what U call 老字号 !

Back to my dinner tonight, this dish when chow-ed down with lots of coriander & cut-chilli slices …. It’s indeed a comforting meal on a cool evening like today.

Taiwanese Minced Meat
(Serves 4)

What U need

500g Chicken - minced
2tbsp Oil
4tbsp Garlic – minced
2 cups Water
½ cup Soy sauce
1tbsp Sugar
2tbsp Cooking wine
2tsp Five spice powder
1tsp Oyster sauce
1tbsp Dark soy sauce – for colouring
Bunch of coriander for garnishing

Method

Heat pan with some cooking oil and brown chicken until cooked; drain off oil and set aside.
In the same pan, heat more oil & sauté garlic for 3 mins till fragrant.
Add chicken to the garlic & stir well.
Add water and the rest of the ingredients, bring to a boil.
Reduce heat, cover and simmer for 1 hr, stirring a couple of times, ensure the liquid does not dry up, top up more water when necessary.
Uncover and cook for 15 more minutes, serve over steaming hot rice.

Grilled Honey Chicken

2007-07-31T20:59:00.002+08:00

The only meat I eat is fish and chicken; I take beef less than 5 times a year, just not a fan of beef.
And I seldom eat pork… cuz I dislike the smell.
Lamb is totally not my cup of tea.
Innards of any nature are untouchable…I will puke if any of it come close to my mouth.

In my freezer, U can only find fish & chicken.
When a recipe calls for meats of any kind, I will always substitute it with the dear old chicky.

Rarely, can U see any other meats making an appearance here.

Today’s meal features the chicky of cuz….
Usually, I roast or grill chicken with the skin intact. But hub (who does my grocery shopping) usually removes the skin before storing them, unless I instruct him otherwise.
So U see a skinless chicken today…..
If U have the skin on, U will get a crispy skin and the meat is more juicy cuz the skin will trap the juice & the skin also produce enough oil to enhance the taste of the meat.

Grilled Honey Chicken
(Serves 2)

What U need:

1 large Chicken breast

Marinate:

2tbsp Soya sauce
2tbsp Mirin
1tbsp Ginger juice
1tsp Sugar
1tsp Honey - for glazing the meat during grilling

Method:

Wash and pat dry the chicken breast.
Use the back of a knife to tenderize the meat.
Prepare marinating sauce & marinate the chicken for 1 hr.
Grill the chicken for 10 mins, skin side up together with all the marinating sauce.
After the initial 10 mins of grilling, spread honey on the chicken skin & con’t grilling for another 10 mins or till cook.
Serve with rice, noodles or as a warm salad.

Lamington

2007-07-24T21:42:00.002+08:00

Lamington - Small squares of plain cake, dipped in melted chocolate and sugar and coated in desiccated coconut.
This cake originated from Australia, can be found almost everywhere i.e. coffee lounges, lunch bars, bakeries, and supermarkets. This is something I never failed to indulge whenever I am down under.

Today is my second attempt in making these little cakes and this time round, I was in the mood to photograph them and do a little write-up.

Seemly, a very effortless cake but it has its tricky bits, such as when dipping the cake in the chocolate sauce. The cake will break easily if roughly handled. Initially, when dipping the cake, I used my fingers thus the cake kinda crumbled. Then I tried using tongs & with the help of the equipment, it was much easier & less messy. And tossing it in the desiccated coconut needs quick precise movements in order to achieve even coats.

Traditionally, Lamingtons are made with sponge cakes but along the way, butter & Madeira were also used.
Here is a simplified version if U wanna try…U may use the stated sponge cake recipe or use your own tried & tested ones.

What U need:

1 slab Sponge Cake - (Baked in advanced & chilled before use)
450g Icing sugar
100g Unsweetened cocoa powder
50g Butter
½ cup Milk
2 - 3 cups Desiccated coconut

Ingredients for Sponge Cake:

60g Butter
168g Sugar
6 eggs
175g Flour
1 tsp vanilla extract

To make the Sponge Cake:

Grease and line a square 18 cm tin.
Cream the butter, sugar and vanilla until light and fluffy.
Add the eggs and further beat another 10 mins or until thick & tripled in volume.
Fold in the flour gently.
Pour the batter into the prepared tin, spread evenly, and bake in a moderate oven (180°C) for 30-40 minutes or until an inserted toothpick comes out clean.
Allow to stand for a few minutes before turning out on to a cooling rack.
Leave to cool then store in the fridge overnight for this Lamington recipe.

To make the chocolate icing:

Combine the sugar and cocoa in a large bowl.
Heat the milk and butter in a saucepan until the butter is melted.
Add to the sugar/cocoa mixture and mix to a fluid yet not runny consistency.

To assemble:

Cut the cake into squares and set aside.
Put the chocolate icing mixture in a bowl.
Dish the desiccated coconut in a shallow container or plate.
Have a cooling rack with paper underneath to catch the chocolate drips.
Using a tong, dip the sponge fingers into the chocolate icing, next toss it in the desiccated coconut covering it well, and then place on to the rack to set.
Once they have dried, place in an airtight container and leave to "mature" for at least a few hours, preferably overnight, before eating.

Vietnamese Fresh Spring Roll - Goi Cuon

2007-07-04T20:50:00.002+08:00

Lately, I am sure U will agree with me on the weather. It’s scorching hot !!!
I think U can cook an egg on the pavement in seconds.

On days like these, it will definitely kill anyone’s appetite or make one yearn for cold, cold stuff…like ice kachang with lots of ice…HaHa!

As for me, it’s agonizing enough to prepare meals on warm days and to slave over a hot stove in a poorly ventilated kitchen is worst than running a 2.4 !

Summer rolls aka Viet fresh spring rolls (Goi Cuon) is definitely an inviting sight for dinner. These rice paper rolls are so easy to make & guaranteed U’ll not see a drop of sweat or have oily pores after making them. Still can maintain your glam look, no doubts.
These rolls often include shrimp, pork/chicken, rice vermicelli, herbs, greens etc all rolled up and eaten with my favorite dipping sauce, Nuoc Cham or peanut sauce (Yikes!!!…not a fan of peanut butter).

The rice paper I bought this round are of a cheaper range thus they break easily when they are wet so I need to double up. I would suggest that U get a better grade paper for easily handling.

Wanna make some refreshing spring rolls for a warm summer night?

Follow my easy steps….

Viet Fresh Spring Rolls
(Serves 4)

What U need:

4 Rice paper
40g Thick vermicelli – cooked till soft
8 large Shrimps – shelled, deveined & cooked
100g Chicken – roasted & cut into bite size
20g Mint – chopped finely
40g Coriander – cut into even lengths
2 pcs Lettuce – cut into 4 pcs
1 small Carrot - shred finely

Method:

To prepare the rice paper - Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat on wet kitchen towel.
In a row across the center, place 2 shrimp, few pieces of chicken, a handful of vermicelli, some shredded carrots, mint & coriander and lettuce.
Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce.
Serve with dipping sauce - Nuoc Cham

Nuoc Cham
What U need:

40 ml Fish sauce
½ cup Warm water
20 ml fresh lime juice – add more if U like
2tbsp Garlic - minced
2tbsp Sugar
2 Chilli padi – chopped finely

Method:

Mix all ingredients well & chill till ready to use.
U may adjust the taste accordingly to your palate.

Lemon Butter Salmon

2007-07-03T22:10:00.003+08:00

I used to love salmon a lot when I was living in HKG. I can eat it for every meal.
Salmon is always so fresh & readily available in the supermarkets there, maybe it’s due to the high demand of such fish (lots of Japanese expatriates) and they are really cheap.
Also due to the geographical location; fresh salmon are air flown from Japan (daily) and from the Scandinavian region.

Then came a day, I just got sick of this high protein, low fat level Omega-3 rich fish.
But….haha!! There is always a but in everything…I still love salmon in different forms like smoked or cured, a little sashimi when the mood calls for is still acceptable.

After coming back to SIN, Cod became my favorite fish and till today I would gladly tuck in a meal of Cod fish cooked in anyway.

Yesterday, when I was out grocery shopping at the supermarket, all of a sudden, I had a nostalgic moment. my eyes laid on the shelf of 'orangey pink & firm salmon'…just looking at them bought back memories.

So, to revive the past, I bought a huge slice of salmon to cook for today’s dinner.
Lemon Butter Salmon is something I used to cook pretty often back then. It’s quick & easy and brings out the natural flavor of the fish with out too much condiment.

Lemon Butter Salmon
(Serves 2)

What U need:

2pcs Salmon - marinated with a little salt & pepper for at least 1 hr
1tbsp Oil – for oiling the pan
½ a Lemon juice
1tbsp Butter

Method:

Heat the oiled pan and fry the marinated salmon for 2 mins on each side.
Blot away excess oil from pan with kitchen towel.
Lower the heat and add in butter, coat the butter evenly on both sides.
Remove heat from pan & squeeze the lemon juice onto the fish.
Serve with any side vegetable of your choice or U can try my ......

Bacon Spinach

What U need:

Spinach enough for 2 – cut into even lengths
200g Streaky bacon – cut into tiny bits
1tbsp Butter
2tbsp Garlic – minced
Salt & pepper to taste

Method:

Heat pan & fry bacon till they become crispy.
Add butter & garlic.
Toss in the spinach and give a quick stir-fry.
Add salt & pepper to taste.
Serve.

Creamy Chicken Vegetable Soup

2007-07-03T22:00:00.002+08:00

With Salmon as the main course, I need a soup & some carbo to compliment the meal.

But rice & noodles are too boring…mash is kinda too heavy too.

Thus, I decided to make a soup that consisted of potato (carbo)…
This is what I call best of both worlds….U get carbo in a soup!

Creamy Chicken & Vege Soup
(Serves 2)

What U need:

200g Chicken breast – cubed and marinated in salt for at least 2 hrs
200g Bacon - cut into tiny bits
1 large Onion – cut into quarters
1 large Carrot – cut into small pieces
2 large Potato – cut into quarters
1 large floret Broccoli – cut into smaller florets
1tbsp Butter
2 cups Chicken Broth

White Sauce:

3tbsp Butter
4tbsp Flour
1½ cup Fresh milk

How to make white sauce:

Heat another pan with butter.
Add the flour and stir till both become a smooth paste.
Add milk next & bring to boil.

Method:

Heat pot with butter.
Fry onion till transparent and soft.
Add bacon & fry for few mins.
Add the chicken next and fry till ½ cooked.
Add in the carrots & potato and stir for a few mins.
Add in the chicken broth & bring to boil, let it simmer for 20 mins.
Mix the white sauce to the pot of soup & bring to boil.
Add the broccoli and simmer for another 5 mins.
Add salt & pepper to taste.
Serve hot.

Oyakodon 親子丼

2007-07-02T01:10:00.002+08:00

Oyako-Don means “Parent & Child Don”. The main ingredients in this dish are chicken, egg & onion.
Why call it the “Parent & Child Don”??
Well, simply it’s just a reflection between the chicken (mother) & egg (child), hence the name of this dish. {{Interesting!!!}}

Oyako-Don
(Serves 1)

What U need:

150g Chicken breast - sliced
1 medium Onion - sliced
100g Fresh Shitake mushroom - sliced
1pkt Enoki mushroom
1 Egg-beaten
1 Egg yoke for garnish
Seaweed for garnish
1 bowl of rice

Seasonings:

½cup Chicken broth - preferably dashi
½tsp Sugar
½tsp Mirin
1tsp Rice wine or Sake
2tsp Soy sauce

Method:

In a small frying pan on medium heat, bring the liquid ingredients to the boil.
Then add the chicken, onion and both mushroom & simmer for a couple of minutes.
It may appear to be quite liquidly, that is good.
(One of the delights of donburi dishes is letting the liquid soak into the rice.)
Next, pour the egg over the top of the pan.
Pour it in a spiral around the pan into the centre.
Let it cook VERY briefly.
(It should be still a little runny when you transfer it to the serving bowl.)
Transfer it from the pan to a bowl of hot rice.
Make sure the liquid goes with it too.
Garnish with egg yoke & strips of seaweed.

2007-06-13T10:32:00.002+08:00

Dos & Don’t -

When thawing frozen food:

Do let frozen meat thaw out slowly in a fridge or cool place. Once it starts to defrost, the dormant bacteria within the meat will become active and multiply and if they are in a warm place, they will multiply faster.
Unless it has been cooked completely, never refreeze uncooked food after it has been thawed and never refreeze cooked foods that have been thawed once already.
The rule for fresh foods - Freeze, Thaw and Cook.
The rule for cooked food - Freeze, Thaw & reheat thoroughly.

Introducing - "Household Hints"

2007-06-13T01:12:00.001+08:00

I am starting a new category on household hints, tips and bright ideas.

Along the years, I have accumulated lots of tips on maintaining the house, kitchen, gardens etc. Most of the info’s are from magazines & books.
Talking about magazines, my collection has grown taller and taller and is now taller than me.
It has become an avalanche in the making any minute.
I have 3 piles of them. Like some people I know, I had the intention to chip out interesting articles to scrape or file nicely for future reading or reference.
But as days came & went….months became years…. I have not done anything constructive to them.
Then this brilliant idea struck me! Why don’t I sort out all my magazines & share the hints & tips etc here in my Blog. This way, I can both dispose off my out-dated magazine and also sort out the info I want to keep.

This is how this household hint is going to work.
I will make it very simple for reference.
On the right, U will see Household Hints Tag.
Click on them to read hints & tips from different categories which you can see in bracket.
For example “Household Hints (kitchen)” …. U will see all the kitchen related hints.
Simple enough?

And whenever U see this pix,

U will know…it’s {{Paw Paw’s Hints & Tips Time}}. How grand is that??

And if U want to contribute your tried & tested hints/tips….feel free to email or message me.
I will post it on your behalf & credit the hints/tips to U.

U know…this thing that I am gonna put up fits me perfectly.
I am known to be very good at cleaning….”Clean” is my middle name….pun intended.
Cleaning is like second nature to me.
First thing I do when I wake up is clean & that is also the last thing I do before I call it a day…
I must straighten up the house before I hit the bed.
U may think I am obsessive/compulsive manic but who don’t want a spotless & neat house?
To get there…U need to put in lots of effort.
And If U are interested in keeping a home that is not only clean but comfortable, let me help U along the way…maybe my hints & tips may become beneficial to U as it has to me.

NOW! Repeat after me:

To a Spick-and-Span home… I must START now…..!!!

Vietnamese Salad Noodles

2007-06-11T13:35:00.003+08:00

The thought of slaving over a hot stove on a hot, sunny & humid day is a real turn off.
Our weather here is getting hotter & hotter… and the heat is unbearable at times.

On such sweltering days, all I can think off is cold noodles to please the palate; anything Japanese, Korean, Thai, Sichuan, Viet etc…are terrific as long as it’s not steaming hot.

So, to bring down the temperature….it has to be something light & cold.
What is better then Bun (pronounced as ‘boon’) ….Viet cold salad noodles.
This is another of my Vampire slaying dish…..
Anything goes with this noodle….U can raid your fridge & what ever U have will go nicely with it.

What is important here is the Nuoc Cham (Viet dipping sauce).
Drizzle this lovely sauce over your bun; it immediately becomes an intricately flavored dish full with contrasting tastes and textures.

I simply adore this dish, not only because it is healthy but it exemplifies freshness with every bite. The noodles & greens are served in copious amounts, while the meats are in garnish sized portions. It's a dish that can be appreciated by everyone, young and old.

In restaurants, Bun is usually served with Grilled Beef, Chicken, Lemongrass Scented Shrimps, with lots & lots of greens & herbs…mint being a great complement along with coriander & basil.

The best part in preparing this dish at home is that U can do it way ahead of time.
Everything except the hot toppings can be kept in the chiller till ready to serve.

Now, let me show U how to prepare this simple yet delicious dish.

What U need:

Thick Vermicelli for 2 (Soaked in hot water till soft)
Any meat U fancy…..for easier option, try Roasted Chicken with broiled Shrimps.

Vegetables: Lettuce, Snow peas, Bean sprouts

Gently cut the lettuce into bite size, taking care not to bruise the delicate leaves.
Blanch the snow peas and bean sprouts in hot water and quickly dip it in ice water to retain the color and crunchiness.

Herbs: Coriander, Mint, Basil

Chop Coriander.
Mint & Basil…cut to smaller pieces, leaving the leave intact on the stalks.

Nuoc Cham:

100g Garlic - minced
50ml Ginger Juice
3 Chilli padi - chopped finely with seeds removed
100ml Cooled water
2tbsp Sugar
2tbsp Fish sauce
2tbsp Fresh lime juice
Splash of Sesame oil

Method:

Add all ingredients in a bowl & mix well.
Adding the splash of sesame oil last.
Leave sauce to sit in chiller for 1 hr.

Note:

The above sauce measurement is only a guide line. I recommend that you use my measurement & adjust the taste accordingly.
Do have more lime juice ready to balance the taste.
This sauce can be kept for weeks in the chiller.

How to arrange:

Place the vermicelli on a bowl & add the greens & herbs on top.
Garnish with the meat.
Add the sauce only when ready to eat.

Portabella Mushroom Rice

2007-06-08T20:39:00.001+08:00

Yesterday, I bought some really firm & flawless Portabella Mushrooms.

I am a mushroom lover and Portabella is one of my favorite.
These giant brown beauties have a fabulous flavour and meaty texture.

How to choose a good portabella mushroom?
Freshly harvested Portabella cap has lightly tan, rounded feature, with some uneven edges and visible gills on the underside.
As they mature, the cap become flatter; their surface darkens and becomes slightly wrinkled. These mushrooms are still good to buy and use. In fact, their flavour will be richer and more intensely mushroomy.
The Portabella mushrooms sold here are mostly from Australia.

To maintain their high quality, refrigerate Portabella mushrooms as soon as you get them home. Store in paper bags and never in plastic bags as the latter will attract too much moisture.

With such a great batch of mushroom on hand, I decided to make Mushroom Rice so that I can truly enjoy it's flavour.

Portabella Mushroom Rice
(Serves 2)

What U need:

1 cup Rice - uncooked
1 large Brown onion - sliced
1 tbsp Butter
8 large cap Portabella mushrooms - thinly sliced
1½ cup Chicken broth
½ cup Dry Sherry - optional
1 tsp Salt
½ tsp Black pepper
100g Streaky bacon – fried till crisp
200g Cheese
8 florets Broccoli

Method:

Butter a baking dish.
Heat pan with butter & sauté onions until softened.
Add mushrooms and continue to sauté until mushrooms are softened.
Pour in chicken broth, sherry, salt and pepper.
Add raw rice & stir until well mixed.
Bring to a boil.
Leave to cool for ½ hr.
Transfer all into rice cooker & cook till ready.
Preheat oven to 180 degrees.
Transfer cooked rice to the baking dish.
Lay broccoli & cheese on top.
Bake for 20mins
Garnish with bacon bits when ready to serve.

SanShoKu-Don 三色丼

2007-05-30T17:13:00.001+08:00

Sanshoku means three colours or three different toppings in this dish.
Don is short for Donburi (rice with savoury toppings).

Sanshoku-Don can be made with pretty much anything U fancy.
What I used today is chicken, scrambled eggs & stir-fry spinach.

Place the ingredients on top of the rice & spread them evenly.
There U have it.....three yummy toppings over hot rice for dinner.

What U need:

1 bowl of Rice
200g Chicken-minced
2 Eggs-beaten
1 bunch Spinach

Seasonings:

(A)

2tbsp Soy sauce
1tbsp Sugar
1tbsp Rice wine
1tbsp Ginger juice

(B)

2tsp Sugar
½tsp Salt
½tsp Vinegar

(C)

1tbsp Sesame oil
1tbsp Soy Sauce

Method:

Marinate chicken with (A) for 1 hr.
Heat pan & fry chicken till cooked.
Add (B) to beaten eggs & scramble, taking care not to over cook the eggs.
Blanch spinach and add (C) & fry briefly.
Spoon the above 3 ingredients over the rice evenly.
Serve hot.

Scallop & Chicken Congee for the Soul

2007-05-29T18:46:00.001+08:00

Hub was complaining of a tummy upset earlier.
Me, being the loving and caring wife ( ….*smiles*.... Yes!! I am !! )
I made this soothing congee.
Hopefully it will calm that "storm" in that tummy of his and give him some comfort.

What better time for congee than now since there is sign of rain...
A nice bowl of piping hot rice gruel with the rain going pit-a-patter outside is defintely
heart-warming.
Hmmm... home sweet home !!!

Crossiant

2007-05-28T22:35:00.001+08:00

Light dinner : Croissant with Honey Baked Ham & Mushroom Scrambled Eggs.

Ham & Mushroom Spaghetti

2007-05-28T14:40:00.002+08:00

School’s out…..now I have no excuse not to prepare a nice & nutritious lunch for lil’elf.
No plans to making anything elaborate…
"It must be something simple I can whip up in minutes"... *Ha!* that is my favorite quote by the way.

I have a box of really fresh White Button Mushroom & some left over Honey Baked Ham from yesterday.
Hmmm...Sauté the two together & toss it in spaghetti …. Sounds good??? & Voila !!! in minutes I was happily chomping down my plate of pasta.

What U need:

Spaghetti for 2
1 box White Button Mushroom - sliced thinly
3 pcs Honey Baked Ham - shredded
80g Butter
100g Garlic - minced
Chicken seasoning powder - as required
Olive oil
Bunch of fresh parsley - chopped

Method:

Cook spaghetti as required & toss it in olive oil & parsley then set aside.
Heat pan with butter & sauté mushroom till soft.
Add ham & sauté together with the mushroom for another 2 mins.
Add in the chicken seasoning powder next … (adjust the taste accordingly).
Turn off the heat & stir in the garlic.
Dish spaghetti & top it with the above ingredient.
Toss well & dig in.

Note:

This dish is eaten with raw garlic, so if U are a "vampire in the making"….go gentle with the garlic. ~Don't say I didn't warn U here....~

Bacon Potato Cake

2007-05-27T19:28:00.001+08:00

This is another easy to make family favorite. Great for brunch…or afternoon snack.
Or serve it on a bed of salad...it’s a meal on it’s own.

Even though potato is the main ingredient here…the result is still relatively chewy. U may add any meat U like…but from my experience, bacon tastes best.

Bacon Potato Cake

What U need:

3 large Potatoes
½ tsp Salt
½ cup Fresh cream
200g Bacon-chopped
1 large Onion-cubed
120g Flour
1tsp Baking soda
½ cup Milk

Method:

Skin & cube potatoes, boil till cooked.
Mashed potatoes & add salt.
Add fresh cream & mix well….leave aside to cool.
Next fry the bacon till crispy.
With the same pan, fry the onion till soft.
Add flour & baking soda to the mashed potatoes & mix well.
Mix in the bacon & onion.
Add milk & mix until paste like.
Heat pan with butter.
Make a small ball of potato & drop into heated pan & flatten slightly to create a nice round cake.
Serve warm…

Japanese Pickle

2007-05-26T22:00:00.001+08:00

Besides having kimchi in my fridge all year round, occasionally, I do make a variety of other pickles. I enjoy pickling as much as eating them.

This version of pickle is elf’s favorite. Whenever he goes through a phase of pecking on his food like a bird, I will make a tubful of Japanese pickles.
It will work up an appetite for him.
It saves me the frustration of nagging him to finish his meal, cuz this pickle work miracles.

This pickle is crunchy & very appetizing…..

What U need:

1 large Chinese cabbage
1 med Carrot - shredded
1 med Capsicum - sliced thinly

Pickling sauce:

1 cup Vinegar
½ cup Sugar
½ cup Mirin

Method:

Wash & tear cabbage to bite size.
Blench it with hot water briefly & soak in iced water for a few mins and drip dry.
Prepare pickling sauce in a large flat container.
Put cabbage, carrot, capsicum into pickling sauce & chill for 12 hrs.

Note

Adjust the sweetness of the pickling sauce to your liking. More if you have sweet tooth, less if you are are not.

Ginger Chicken

2007-05-22T19:52:00.001+08:00

Tuesday - Cooking night ... ……..going simple tonight as I have many household chores to tackle.
So many things to do…So little time.... ..... ... Sigh !!!
Off I go now…..to continue where I last stop.

Ginger Chicken
(Serves 2)

What U need:

200g Chicken-sliced

Seasoning:

1tbsp Rice wine
1tbsp Mirin
1tbsp Ginger juice
2tsp Soy sauce
2tsp Water
½tsp Sugar
½tsp Garlic - minced
½tsp Sesame oil
Dash of white pepper
Some roasted white sesame

Method:

Marinate the chicken with the seasonings for 1 hr.
Heat pan with a little oil & fry chicken till all liquid are absorbed by the chicken.
Served chicken over hot rice with some roasted sesame, accompanied with any vegetable of your choice.

Chicken Drumstick Donburi

2007-05-15T21:44:00.001+08:00

My weekly cooking schedule is very much fixed ever since elf started going to school this year.

I usually cook proper meal and bake on Tues and Wed.
For the rest of the week, elf has classes in the evenings, so we just dine out.
Weekday’s lunches are mostly simple, quick & easy meals and fuss free too.
During weekends, if we opt to stay home, I may cook a bit and bake something more elaborate.

Today is Tuesday…….so it’s cooking day.
I had my menu planned last night but my ‘nua-ness’ took the better of me.
I had plans to bake some buns & an Almond Tart but they have been put onto my To-Do list for another time.
However, I did managed to assemble a meal of Chicken Donburi as planned.
Donburi is a Japanese dish of course…the word donburi means ‘rice bowl dish’.
In other words, donburi meals are simply rice served with fish, chicken, beef or what ever U fancy.
The meat or poultry are usually cooked in sweetened or savory stew, with one or two beaten eggs simmering on top until they are nearly set then poured over the top of the rice.
Here’s is the recipe for today’s Chicken Drumstick Donburi.

Chicken Drumstick Donburi

What U need:

8 fresh mini - Chicken drumsticks (U may use any meat U like)
1 large Onion - sliced finely
2 large Potatoes - quartered
100g Frozen peas
2 pkt Enoki mushrooms
1 cup Chicken stock
2 tbsp Corn flour + ½ cup water = Cornstarch mixture

Marinate:

1 cup Mirin
½ cup Rice wine
½ cup Japanese soy sauce
1tbsp Sugar

Method:

Wash & marinate the meat in the marinating sauce for 1 hr.
Prepare the potatoes & onions.
Defrost the peas.
Wash & dry the enoki mushroom.
Heat pan & sauté the onions till soft.
Add potatoes & fry till brown.
Add meat & con’t stir-frying till meat turns pink.
Add remaining marinate and chicken broth & bring to boil, then simmer for 10 mins till meat is cook thoroughly.
Add the peas & mushroom, con’t simmering & turning the meat to fully coat it with the broth (If the broth dries up, U may add more chicken stock).
About 10 mins later, add the cornstarch mixture & simmer for another 10 mins.
Pour it over rice.

Note:

Try & use a flat pan with cover; this will ensure the meat is cook evenly.
U may add beaten eggs, just spread it on top without stirring for 2 mins & serve immediately.

Homemade Kimchi

2007-05-13T21:37:00.006+08:00

Kimchi is Korea's best known food. Koreans serve kimchi at almost every meal. It is also a common ingredient used with other ingredients to make lovely Korean dishes.

Cabbage which is the main ingredient for kimchi, is not only delicious but the fiber in cabbage also aids digestion, allowing smoother movement of food through the intestines and helps prevent constipation and intestine cancer. Red chili peppers and garlic used also help to lower blood cholesterol and aid in blood clotting. The nutrients and activities of the various micro-organisms produced during fermentation are also very beneficial to the human body.

Here is a little in-sight to the benefits of Kimchi by Health Magazine.
Kimchi is claimed as the World's Healthiest Foods.
It is rich in vitamins and perhaps even prevents cancer.
Since kimchi is made of various vegetables, it contains a high concentration
of dietary fibers, while being low in calories.

It also provides 80% of the daily required amount of ascorbic acid and carotene. Most types of kimchi contain common ingredients like onions, garlic and peppers all of which have well-known health benefits.
The vegetables being made into kimchi also contributes to the overall
nutritional value.

Kimchi is rich in vitamin A, thiamine (B1), riboflavin (B2), calcium and iron and also has active and beneficial bacterial cultures of Lactobacilli which results in a higher lactic acid content in the final product than in yoghurt.

Now…U know how wonderful kimchi is to our body? It is said that kimchi is the reason why Korean women has such smooth complexion.

The first time I tried eating kimchi I fell in love with them immediately.
To get good kimchi locally is extremely difficult. Those sold in supermarkets are just not authentic enough.
I eat kimchi with almost everything.
To compensate the lack of favours to those store bought…I learnt to make my own.
If I see good quality cabbage at the supermarkets, I will buy a head or two excitedly, drooling at the thought of the yummy kimchi I am gonna make from them.
And I am proud to say…my version is good, powerful kimchi. *grins*
So, U can always find kimchi in my fridge…. If not home made, store bought ones are good for me too.

Here is a little portion of my latest batch of homemade kimchi.

What U need:

1 large Cabbage - about 2kg
100g Sea salt
1 bunch Spring onions - sliced finely
1 large Carrot - shredded
2 large Onions - sliced finely
8tbsp Red pepper flakes
5tbsp Garlic - minced
2tbsp Ginger - minced
3tbsp Salted shrimp
2 tbsp Sugar
2-3 tbsp Fish sauce or Shrimp sauce

Method:

Cut cabbage into individual leaves.
Wash & drip dry.
Layer leaf by leaf with salt liberally…then leave the cabbage in a big bowl, press something heavy over it & let it sit for 6 hrs or overnight.
Then rinse cabbage & let it drip dry.
Prepare the paste by blending –

· Pepper flakes
· Garlic
· Ginger
· Shrimp paste
· Sugar
· Fish sauce or shrimp sauce
Mix spring onions, carrots and onions to the paste.
Coat paste thickly on leaves & roll tightly.
Place in air-tight jug.
Store at room temp for 2 days or until cabbage it's sour enough for your liking.
When ready … store in fridge & let it fermate another week but U can eat it once chilled.

Notes:

Do adjust the saltiness & spiciness accordingly.

Kimchi Chi-gae

2007-05-13T15:23:00.001+08:00

With my homemade Kimchi, I made the popular KimchiChi-gae or Kimchi Stew.

Again, some stew sold at restaurants or food-courts are not rich & spicy enough.
Maybe it’s to please the local palette thus the chef goes light handed. Many a times at food courts, I am sure U’ll notice it’s the non-Korean mending the store & standing behind the stove. How authentic can they be?

I am a sucker for hot, chilli, tongue numbing stew. To get it, I usually make my own.
If U are interested in my recipe, here goes –

What U need:

2cups Water
1cup Kimchi brine
1cup Kimchi - chopped
3 tbsp Go Chu-jang
1 large Onion - minced
100g Garlic - minced
3 stalks scallions - sliced
2 pkt Enoki mushroom
1 can Tuna flakes in oil
1 pkt Tofu-cubed

Method:

In a pan, add water and kimchi brine & bring to boil.
Add kimchi & go chu-jang...con’t boiling.
When it bubbles, add onion, garlic, scallions, enoki, tuna with the oil & bring to boil.
Simmer for 30 mins.
Before serving, add tofu & boil for 5 mins.
Serve with hot white rice.

Notes:

The kimchi is the main attraction in this stew.
A good batch of kimchi can make a huge difference.
Whenever I want to have some kimchi stew, I’ll prepare a batch of extra salty kimchi.
This is because once the kimchi is simmered in the broth; it will release the sour & salty essence from the leaves thus flavoring the stew. If U noticed, I do not add any salt at all.
U may use meat too...just simply fry the meat & proceed with the recipe.

Crispy Salmon Onigiri

2007-05-11T13:14:00.001+08:00

Onigiri is a Japanese snack made of rice formed into triangles or balls and wrapped in nori. Traditionally, the onigiri is filled with pickled ume, salted salmon, katsuobushi, or any other salty or sour ingredient.

This what I made for lunch today but I omitted the ume & added broccoli instead for a healthier choice.

A great meal on it’s own….U get your carbo, fiber, protein all in a triangle.
Very simple to make and great for picnics or packed lunch.

What U need:

2 cups Japanese rice
800g Salmon
1 packet Prepared seaweed mix
1 large floret Broccoli

Method:

Marinate salmon liberally with salt for 1 hr.
Wash & cook rice.
Wash & boil broccoli till soft, mash & set aside.
Fry salmon till brown & crispy, do not over cook or else the salmon will become very dry.
Scoop cooked rice on to a large pan, mix salmon, seaweed & broccoli evenly.
Shape into triangles or balls.
Serve hot or cold.

Note:

Onigri is very versatile, so be creative & add in any ingredients U fancy. After all U must be happy with what U are eating.

Taiwan Style Mee Sua

2007-05-08T03:59:00.001+08:00

This version of Mee Sua is more like Taiwan “ Oyster Mee Sua “
Since…I have no fresh oysters at home, I used chicken meat instead.

I eat this with lots of vinegar & coriander, plus chilli padi to add spice & kick.

Cheddar Cheese Loaf

2007-05-07T20:55:00.001+08:00

This is a really delicious loaf cake.
With cheddar being the main ingredient, It added a slight salty taste to a normal sweet loaf.
If U don’t have a sweet tooth ... this is the type of cake U will enjoy eating.
I have been baking this cake pretty often… it’s really fast & easy.

Cheddar Cheese Loaf
(Adapted from Alex Goh’s Creative Making of Cakes)

What U need:

250g Butter
230g Sugar
4 Eggs
1tsp Vanilla essence
100g Cheddar - shredded
100ml Milk
280g Flour
1tsp Baking powder

Method:

Preheat oven to 160C.
Cream both butter & sugar until light & fluffy.
Add eggs and cream till smooth & light.
Add vanilla essence.
Add shredded cheddar and mix till well combined.
Add milk and mix well.
Add shifted flour & baking powder and mix well.
Bake in 160C oven for 60mins.

Note:

I have changed the oven temp. from 180C to 160C...I prefer baking my cakes in a low heat oven.
I recommend that U sprinkle shredded cheese on top before baking….this will create a crusty top.
Also added vanilla essence to the recipe to give it more fragrance.
Give it a try. U will like the result.

糖心蛋 & Shoyu Ramen

2007-05-05T20:27:00.001+08:00

The first time I ate 糖心蛋 was more than 10 years ago at a Ramen joint in Osaka.
When I saw these eggs served on the noodles….I was facinated wondering how these eggs were cooked.

As U can see the yolk is still runny, but the egg white looked like it was cooked in the braising sauce for a long time to achieve that deep dark colour. If U look at our Chinese 鲁蛋, U know that the eggs had been cooked for a long time in the braising sauce in order to achieve the deep colour.

To me it was like some work of a great culinary chef… where mere mortal like me can ever achieve.
Imagine…braising an egg without cooking the yolk.

But I was wrong……….read on.

I went around asking my Japanese colleagues on how to achieve these effect on the egg. I was given a few variations…but mostly similar method. I went and combined all the recipes & came up with this recipe which I have been using ever since.

Here, I would like to share with U….the steps in making these tasty eggs.
Bet U’ll be awed at how simple it really is to make them….U don't need any skills to make these egges. Rest assured they are simpler than frying a sunny side up.

What U need:

6 Eggs
½ cup Shoyu (Japanese Soya Sauce)
½ cup Mirin
¼ cup Jap rice wine
2 cups Cold water
A pot of iced-water for cooling the boiled eggs
A large zip-lock bag

Method:

Boil the eggs for 4 mins not more...not less ….uncovered.
Remove immediately & immerge the eggs into the pot of iced-water for 15mins.
Meanwhile prepare and boil the above liquid & set aside to cool, better if it's chilled (U may prepare it earlier).
Peel eggs & place them into the zip-lock bag.
Pour in the liquid till all eggs are fully covered.
Chill for at least 12 hrs.

Note:

For fear of the zip-lock bag bursting, do place it in a container.
When peeling the eggs, do handle with care.....they are very fragile.
Whenever I have Ramen or Udon on my meal plan for the week, I’ll prepare these eggs in advance.

Today is Shoyu Ramen day……here’s a bowl I had for lunch earlier.

Look at how beautiful the egg yolks are.

Crab Meat Fried Rice

2007-05-03T20:20:00.001+08:00

We were left on our own tonight as hub was away on a biz trip.

And the menu for tonight's dinner was Fried Rice as it was the easiest & fastest thing to whip up in minutes.
But it took a little longer than usual tonight cuz elf was the one holding the spatula behind the stove. *grin*

The fried rice was made up of crab meat, peas, eggs….

Kao Niao Ma-Muang

2007-05-02T18:00:00.001+08:00

Kao Niao = Sticky Rice
Ma-Maung = Mango

Last month when I was in BKK …. I ate Kao Niao Ma-Muang everyday.
I think it’s almost the end of the mango season now.

But hub bought 10 mangoes yesterday & to my surprise, they were very sweet … like those we ate in BKK.

It's $3.50 per fruit ... quite ex. but it's money worth spending.

This dessert is very filling .... really delicious if your mango is honey sweet & very ripe….try this recipe.

What U need:

2 Mangoes
100 g Glutinous rice
100 ml Coconut milk
100 ml Water
100 g Sugar
½tsp Salt
½tsp Rice flour
6 Panda leaves

Method:

Wash & soak the glutinous rice in some water (enough water to cover it) for 4 hours. This will make the sticky rice easier to cook.
Lay 3 pandan leaves on the bottom of pan & steam the rice for 30 min to cook it through.
In a pan, add the water and sugar, and bring to the boil…dissolve the sugar completely.
Add the cooked sticky rice into the sugar pan and stir well to mix it.
In a different sauce pan, add coconut milk, the rice flour, pandan leaves and salt and cook it on a low heat for 5mins or until the coconut milk thickens from the flour.
Peel the mango and slice the flesh into halves or cube them.
To serve, put a bed of the sticky rice on a plate, followed by a layer of mango slices, and pour some of the coconut sauce over the top.

Bi Bim-Bap & Mi Yeok-Guk

2007-05-01T15:00:00.001+08:00

If U noticed, I eat Korean food regularly.
Let’s just say…I like my food spicy.
Give me Thai … Sichuan or anything tongue burning….

I will happily dig in.
Besides cooking my own…..I will eat out at Korean Restaurants once a week.

If there is a scale for one’s ‘hot & spicy’ tolerance…

I think I will score a 4 outta 5.

So, U may wonder if my 2 boyfriends take so much spice too.
Heh! Sad to say… Nope!!! There are a minus 5 on the scale.

When I am cooking, I will separate their portions and add chili to mine.

Today's Bi Bim Bap is easy cuz the chilli sauce (Go Chu-Jang) is only added when you are ready to dig in.

Actually cooking Korean food is relatively simple …but it's a tad time consuming.
U need to prepare ahead of time… lots of julienne, chopping, slicing, marinating etc involved.

To compliment today’s lunch I made Mi-Yeok-Guk or Seaweed Soup.
In Korea this is also called a Birthday Soup. Traditionally this soup is served bright & early on the morning to the person who is celebrating his birthday.

Why do people have it on a birthday?
(Info adapted from KoreanKitchen)

* Brown seaweed soup was actually consumed by a woman who delivered a
child. Because it helps to
clean blood vessels and to produce milk, it has
abundant iodine to reduce the
swollen body and calcium to help build strong
bones, which are all important for
both mother and child.

* It is
symbolic to have on a birthday, because while a baby’s mother has this soup, the
baby also eats it through the milk.
Though, my theory is to remind people
about their mother’s hard work for
delivering them and say thank you to
their mother on their birthday. So on your
birthday, you should say thank
you to your mother.

The above info is good to know…..and this soup is eaten on normal days too.

Now, if you wanna doing something different for your loved one on their brithday, serve this soup, maybe attach a note with the meaning of the soup. I am sure the recipient will be filled with warmth throughout the days.

Seaweed Soup (Mi Yeok-Guk)

What U need:

100g Korean dried seaweed – soaked for 15mins till soft
2tbsp Sesame oil
1tbsp Garlic – crushed
500g Meat – Beef (but I always use pork)
4cups Water
Fish sauce for seasoning

Method:

Cut the soft seaweed to small pieces.
Heat sesame oil in pan.
Add garlic, seaweed, meat & fry for 10mis till fragrant.
Add water & bring to boil.
Simmer for 45mins .
Season with fish sauce.
Serve hot.

Notes:

I will add a fish stock cube to make the soup more flavorful.
As usual, adjust the condiment that suit your family.

Spinach Quiche

2007-04-29T21:55:00.001+08:00

I was cracking my brain on what make for dinner tonight…..
While looking though my fridge & freezer for inspiration…...I saw a pack of frozen spinach.
Ahhh !!! Why not have Quiche tonight??? Elf loves this eggy concoction.

And hey!!! I am in a cooking mood today… so why not.

Within an hour…..this piece of savoury custard pie sits on the table waiting to be devoured.
It’s made up of spinach, ham, onions, eggs & cream.
As simple as that.

New York Cheesecake

2007-04-29T15:46:00.001+08:00

I love baked cheesecakes.
Before I quit drinking coffee (did that last Apr...It's been a year 'wow'! And guess what I don't miss coffee a single bit), I love sitting in a nice cozy coffee joint hanging out with good friends over a good cuppa & a slice of cheesecake.

My last job gave me lots of opportunities to taste coffee & cheesecakes from all over the world.
I love sitting at those sidewalk café & people watching or read a book while sipping on my expresso…..be it in Roma, France or where ever I land .
(Like the saying goes ' When in Rome, do what the Romans do '...I did just that.)
Absorbing the culture, sights & sound…Oh! Those were the best days of my life….so happy & carefree .

Not that I am complaining now…..but being a stay-at-home mum has it’s perks too.
I no longer need to report to superiors & make sure I perform excellently in my job.
Right now… I only have my hub & elf to tend to…..and I run my home very well & it’s stress free too.
I have time to do what I like…bake & cook when the mood strikes.

Well……now I see no point in going to a Starbucks or Spinelli since I no longer indulge in coffee.
I do miss my cheesecakes from time to time.

Whenever that happens, I bake my own.

I find cheesecakes easier to bake than chiffon cakes.
There are no special techniques in baking cheesecakes.
After one’s first attempt in baking one…… U’ll know it’s that easy.

I don’t like biscuit crust for cheesecakes.
I always use the Sweet Crust Pastry to replace the recipe's stated crust.
U can see from the pix, the crust is thick….to me this will balance off the richness of the cheese & make the cake more palatable.

炸酱面 - Ja Jang-Myeon

2007-04-29T13:39:00.003+08:00

炸酱面 Ja Jang-Myeon in Korea… is very different from the regular ones we get from Chinese eateries. It is originally a Chinese Dish. However, the Korean modified it and make their own version which can only be found in Chinese Restaurants in Korea.
This Korean version consists of wheat noodles topped with a thick sauce made of black beans, diced meat and vegetables, and sometimes seafood.

In Korea they used thick noodles made from white wheat flour. I have no idea what is that & I don’t think we can get any fresh versions locally. What I normally use is the Japanese Dried Udon meant for Cold Udon…another yummy dish that I love…Ahh! That’s a different story.

Back to my JJM….. The sauce is made with black bean paste, called Chun Jang. Then you add sautéed diced onion, vegetables and ground meat (either beef or pork) or chopped seafood. When the sauce is cooked, cornstarch is typically added to give it a thick consistency and it is served piping hot over the noodles….Yum ! Yum!

If U are keen on trying out this dish…here’s how I do it.

Before you start, U need to get the Chun Jang from the Korean grocer.

炸酱面 (Ja Jang-Myeon)
(Serves 2)

What U need:

100g Meat – cubed (Beef or Pork)
1 Onion – large
1 Carrot – large
1 Potato – large
4tbsp Chun Jang
2tbsp Olive oil
2tbsp Corn syrup
2tbsp Rice wine
2cups Water
½cup Corn starch mixture (½ cup H²0 : 4tbsp corn flour)

Meat marinate:

2tbsp Rice wine
1tbsp Soya sauce
1tbsp Ginger juice
Dash of pepper

What to do before cooking:

Marinate the meat for 1 hour.
Cube onion, carrot, and potato.
Prepare noodles accordingly.

Method:

Fry meat till ¾ cooked.
Add carrots & potato & con’t frying for few mins.
Add onions & con’t frying till slightly brown.
In another pan, heat olive oil & fry Chun Jang for 3 mins till fragrant.
Add Chun Jang to the vegetable, mix well.
Add corn syrup & rice wine, mix well.
Add water & bring to boil.
Add corn starch mixture.
Simmer till ready to eat, stirring on & off.

How to serve:

Place the noodles on the plate and top it with the sauce.
Garnish with spring onions.
You can add a hard boil egg which goes extremely well with the noodles.

How to eat:

Mix noodle and sauce thoroughly & slurp away like the heart-throbs we always see in K-drama. Or eat with your other half while glazing into each other’s eyes….chomping big mouthfuls of noodles & getting the sauce all over the mouth. Then proceed to wipe away the stains for each other...and...and....!!!!

Opps! Oh dear....errrm ! too much info.. too carried away... but you got my drift. Improvised and it may lead to something .... exciting!!! {{Notti Thots}}
Sigh ! I am on a overdose of K-drama as U can see...*hahha*