Steam cucumber with crabmeat chicken

Inspired from this blog and I change some ingredients and make my own style.

Ingredients:

1 large cucumber (2 if it's small)
½ cup of chicken
½ cup of crabmeat
1 spring onion – cut small
1 tbsp of soy sauce
1 tbsp of cornstarch
Dash of salt and pepper

Sauce:

¾ cup of chicken stock

1 cap chinese rice wine
1 tbsp of oyster sauce
1 tbsp of soy sauce
¼ tsp of sugar
1 tsp of cornstarch
½ tsp of sesame oil

Ajitsuke Tamago - Japanese Runny Egg

First, boil the eggs for 7 mins.


Drain and put them in the cold water.


Peel off the shell and soak the egg in the mixture for 5 hours ( advisable overnite)

Pls becareful when remove the egg shell because they are very soft else you happen like one of my egg, :(

Mixture
half cup of water
4-5 tbsp soy sauce ( if you like much salty, u may add more)
1tsp dark sauce
one cap of chinese rice wine
1 tbsp dark vinegar

5 hours later.

The runny eggs is ready.


Simply add them into your noodle and enjoy!

Beautiful Jelly.

First, I make the coconut Jelly and wait till it harden then I used the cookie cutter to cute the clover shape.


After that, I use BBQ skewer to dig out the flowers one by one.


and now all done


So I start cook for another jelly. This time I use Ribena flavour.

It's because I love purple color too.

Then arrange all the clovers in the cup then pour the Ribena jelly inside, just like this.

Put in the fridge and one hour later u can enjoy it.

So how about my remaining jelly ????
I am not gonna to waste it.


I dig out the pandan leaves from my fridge and cook the jelly with green color.
I do like fresh green color :)


Wait till it boil then pour all in the tray.





Set a side and put it in the fridge. An hour later, all the beautiful jelly are done.


Here's the result.

Coconut Clover Jelly.




Green Clover Dual Layer Jelly.




Beautiful isn't it ????
Hope you like it :)

Claypot Chicken Rice

Ingredients
2 cups rice
water for 2 cups of rice
1 pair chinese sausage
300 grams Drumstick
1 egg

Seasoning
1 tablespoon dark sauce
2 tablespoons oyster sauce
Appropriate sesame oil
1 tablespoon light soy sauce
1.5 tablespoons rice wine
Appropriate white pepper

Methods
1. Sliced drumstick into pieces. Add in seasoning and leave for 1 hour ( overnite will be better)
2. Cook the washed rice .
3. Wash and cut the Chinese Sausage into pieces.
4. When the rice half boiled, put the sausage and drumstick cubes on top to cook.
5. When the rice almost done and left for 10 mins, add the eggs and stir it.
6. Pour equably when the rice, chinese sausage and drumstick well cooked and ready to serve.

Red Fermented Rice Chicken

Ingredients

200g Chicken, Pieced 1Tablespoon Grated Garlic 50g Ginger, Stripped 2 Tablespoon Red Fermented Rice 120ml Boiled Water Some Salt
Methods: 1. Heat the pan and put 2 tablespoons oil. 2. Lightly fried the garlic and ginger till aromatic. 3. Add the chicken and stir fried till it 80% cook. 4. Lower down the fire, add the fermented rice and keep stirring it to prevent it burn. 5. Add water and fried for 1 min. 6. Put the cover and let it simmer for 15 mins. Add the salt and it ready to serve.

Dumpling

Servings: 20-22 dumplings

Ingredients:

160 gram medium size shrimps (net weight)
80 gram semi-lean pork (minced)
3 pieces water chestnuts
30 gram carrots
2 pieces dried mushrooms – it can be substituted with black fungus
1 onion
1 tablespoon coriander leaves (use the leaves only) (chopped finely)
25 pieces round-shaped dumpling wrappers
Water for boiling
Spring onions (chopped) - for garnishings

Seasonings:

2 tablespoons oyster sauce
1 teaspoon salt
1 teaspoon sugar
1 teaspoon sesame oil
1 tablespoon cooking oil
2 teaspoons cornstarch
Dash of white pepper powder

Methods:

(A) Filling

1) For prawns, peel, devein and rinse under a running tap and pat dry with kitchen towel. Divide them into 2 equal portions
- 1st portion – place 1 shrimp on a chopping board and give it a hard smash to flatten it. Repeat the same for all the shrimps. Then chop the shrimps with the back of a chopper till fine and sticky. Knead lightly till a paste is formed.
- 2nd portion – chopped coarsely into small chunks.
2) For mushrooms, wash and soak in water. When the mushrooms turn soft, drain and squeeze dry.
3) Chop water chestnuts, carrots & soaked mushrooms into fine cubes.
4) In a large mixing bowl, combine all ingredients (prawns, pork, water chestnuts, carrots, mushrooms, onion, coriander leaves) and seasonings. Stir in one direction until well combined. Cover the bowl with cling wrap and refrigerate for at least 1 hour.

(B) Wrapping & Cooking

1) To prevent the hands from becoming wet, prepare a piece of clean cloth for wiping.
2) Place the dumpling wrapper on your palm, put 1 tablespoonful of filling in the center of the wrapper. Do not overstuff the dumpling as the wrapper can break easily.
3) Wet the edge of the wrapper (half circle only), fold it into half and seal by pressing firmly. Transfer it to a tray dusted with flour to avoid them from sticking.
4) Fill to 2/3 level a large cooking pot with water and bring it to a boil. Divide the dumplings into 2 batches. Put dumpling in one by one. Stir with spatula clockwise to prevent the dumplings from sticking together and also to the bottom of the pot. Bring it to a boil again and immediately reduce the heat to low. Keep cooking (without lid) with medium heat and bring it to a boil again. Repeat doing till the filling is cooked (*). This method is to prevent the wrapper from breaking and make the cooked filling tenderer.
When the dumpling is cooked, turn off the heat. Drain cooked dumplings and place them in a serving bowl. Sprinkle sesame oil and pour some broth (**) over the dumplings. Garnish with chopped spring onion and dash of white pepper powder. You can also add some blanched vegetables to the broth. Serve immediately.

Tips:

*To determine whether the dumpling is cooked thoroughly, observe for the following:

• the dumpling wrapper has become transparent
• the dumpling has expanded (slightly)
• the prawns should look slightly pinkish; and
• the dumplings are floating on the surface of the water

Assam Prawn

Ingredients

5-6 shell-on prawns(middle size)
1 1/2 tablespoons tamarind pulp
5 tablespoons water
1 tablespoon light soy sauce
1/4 tablespoon dark sauce
1 1/2 teaspoon sugar
1/4 teaspoon salt
3 tablespoons cooking oil

Methods:

Mix the tamarind pulp with 5 tablespoons water. Extract the juice from the tamarind by pressing the pulp.

Rinse prawns with water and pat dry with paper towers. Add the tamarind juice and pulp, light soy sauce, dark sauce, salt, and sugar into the prawns and mix well with your hand. Marinate for 15 minutes at least ( I marinate it 2 hours). Remove the tamarind pulp before cooking.

Heat up a wok and add cooking oil. As soon as it’s heated, drop the prawns into the wok and pan fry until cooked and slightly burnt. Dish out and serve immediately.

Beijing Food

HongKong Food

Passion fruits cupcake

Ingredients

Cupcake
200g plain flour
150g sugar
150g Butter (at room temperature)
3 eggs
1 drop vanilla essence
3 tbsp milk
1 tsp baking powder
1/4 tsp bi-carbonate soda
2 tbsp Passion fruit concentrate liquid

Gas oven: 4 (Preheat the oven)
Baking time: 20 mins

1. Put the butter and sugar into the mixer and beat till it light and fluffy.
2. Add the eggs, one egg at a time then follow by the vanilla essence. It may look like a curdled but don't worry.
3. Sift the flour, bi-carbonate soda and baking powder into the mixture and gentle fold it till it mix well.
4. Add the milk and passion fruit liquid, folding everything thoroughly.
5. Pour the cake mixture into the cupcake case. Bake it till the top feels spongy. Took it out, leave it cool and make the icing.

Icing
100g butter (at room temperature)
2 tbsp milk
200g icing sugar
2 tbsp passion fruit concentrate liquid

1. Soften the butter till it easy to stir.
2. Gradually mix the icing sugar. Mix it well
3. Add milk and passion fruit liquid whisk till it smooth.
4. Pop into the piping bag and pipe into your cupcake. Alternate way you may spread a thin layer on top of the cupcake with a palette knife. Decorate it with the sprinkle.

Lava Cake.

Ingredients
2 extra large eggs
1 extra large egg yolk
5 tbsp butter
3 tbsp sugar
3.5 dark chocolate (1 standard bar cooking chocolate)
3 tbsp flour
2 tsp cocoa powder

Oven: 425 F, gas oven: 4
Baking time: 15mins

1. Beat the eggs with sugar till it slightly puff.
2. Melt the chocolate and butter together in the microwave.
3. Let the chocolate cool a little before mix with the eggs and sugar.
4. Add flour and whisk it till it all mix well together.
5. Add cocoa powder and continue whisk it.
6. Put the batter into the fridge for 30 mins.
7. Grease the ramkins with butter, pour the batter inside.
8. Put the ramkins with batter into the baking tray, add some water into the baking tray.
9. 15 mins later, Lava cake is ready.


Tips: Put the batter in the fridge and bake lava cake in water are important steps.

Food Recommendation - Le Chasseur

Name: Le Chasseur
Address: 31, New Bridge Road
Te: +65 6337 7667

My friend -Andrew introduced us to one of this small shop opposite Central Mall.
They have variety choice of dishes, desserts and also clay pot chicken rice.

This is just one part of the menu, they post it up on 4 walls.

Fried emperor veg, fried cucumber eggs, curry chicken, Assam curry fish.

I highly recommend you to try this.

Salted veggie duck soup.

Try this today, you won't regret it.
Call me up whenever you want to have your meal there.

Tiramisu

Ingredients:

2 egg yolks
3 tbsp sugar
1 tsp vanilla essence
500g mascarpone cheese
1 1/2 cups strong black coffee
2-3 tbsp Kahlua or Tia Maria
250g French lady fingers


1. Whip egg yolks, sugar and vanilla together until creamy.
2. Add the mascarpone, mixing together well.
3. Put the strong coffee into a shallow dish then add the coffee liquor.
4. Dip the Lady fingers into the coffee for a second or two. sufficient time to absorb the coffee without falling apart, then place in a single layer in a serving dish.
5. Spread with mascarpone misture then add another layer of coffee-dipped biscuits.
6. Continue in this manner till ending with a layer of mascarpone.
7. Drift over a fine layer of sieved cocoa powder, then cover and refrigerate until ready to serve.


Tips:
1. Leave the tiramisu overnight, it tastes better as everything has soaked into the biscuit.
2. Coffee must be cool, otherwise the biscuit will just crumble and melt.
3. If mascarpone is too thick/difficult to stir, add some milk.

Prepared by: Adele Khor
Recipe by: Adele Khor

Fried bean sprout.

Ingredients:
Carrots
Bean sprouts
Red chili
Salted fish
Garlic
Chinese parsley


1. Fried the salted fish till it turn golden brown. Put aside.
2. Use the oil that just fried the salted fish, put the chop garlic, chili and carrots slices and stir it together.
3. Put the bean sprouts and few slices of salted fish, fried together.
4. Add half cap of chinese rice wine then soy sauce, stir it a little. Off fire.
5. Decorate the fried bean sprout with the remaining salted fish and chinese parsley on top.

Pocket holder for gal's accessories

Have you ever discovered that when you have more and more accessories such as : earrings, necklace, ring, brooches etc
The more you keep, the more you will forget where you place all of them whenever you need it.

I have solution for this.

I find this pocket holder and I think it is what I been looking for so far.
It comes with the plain jeans and clear pockets.
I bought those iron on flower and leaf patches, shimmer sticker to decorate it.

What you need:
1. Adhesive hook
2. Multiple pocket holders
3. Iron-on beads, badge or cute patch
4. Cute sticker.

You can place it on the wall where near your dressing table or inside of your cupboard door.

These are my previous 2 pocket holders that I decorated before.
They are now attached on the wall near my dressing table, so easy for me to pick and choose.



Try it today!

*If you are interested to get one of these but no time to do it, you may leave a message and purchase from me.

How to make soup stock ?

There are 2 ways to make the soup stock.

Convenient way
Simply get the bouillon cube or liquid from the department store.
It depends on what type of soup stock you want to make ?
There are chicken soup stock, beef soup stock, vegetable soup stock or fish soup stock cube available in the market.

















1. Boil the water, put in one cube and cook for 3-5 mins. Done.

*For my preference, I like Knorr more than others because it taste more natural and I don't find any coloring added in the cube.

Healthy way
Chicken/ beef soup stock -
1. Buy the chicken/beef bone from wet market. Wash the bone.
2. Boil the water and put the bone in a pot with high heat fire for 30 mins. Simmer for another 1-1.5 hours (depend on the portion, you need to make)
3. Add salt. Done.

Fish soup stock-
1. Buy the Ikan Bilis (Small tiny fish) from department stall or wet market.
2. Lightly wash the Ikan Bilis.
3. Boil the water and put the fish inside the pot with high heat fire for 30 mins. Simmer for another 1 -1.5 hours (depend on the portion, you need to make)
3. Add salt. Done.


Tips: When finished cooking, strain the broth and refrigerate for few hours. Fat in the broth will congeal at the top and can be easily strained off.

Thai style glass noodle.

Ingredients:
Glass noodles
Chili paddy(Cili padi in malay)
Chinese parsley(莞西)
Shallot/ Onion
Lime
Sugar
Fish sauce
Light soy sauce
Dried small shrimp


1. Cook the glass noodles till it soft. Separated it out from water. Put aside
2. Chop the chili paddy and chinese parsley. Slice shallot into small thin pieces.
3. Fried the dried small shrimp. Put a kitchen towel under the bowl to dry extra oil away.
4. Add fish sauce, light soy sauce, lime, sugar (test the taste before pour into the noodles) and mix with the glass noodles.
5. Put the chili paddy, shallot, chinese parsley and dried small shrimp on top of the glass noodles.
6. The Thai style glass noodles is ready to serve.

Tips:
1. You may served this as cold dish by cook the noodles and place it in the fridge for 1 hour before add the sauce and other ingredients.
2. If you like the garlic taste, you may add some chop garlic together.

Yong tauhu style Meesuah soup.

Ingredients:
Carrots
Chai Sim ( Veggie)
Seaweed
Meesuah (Noodle)
Fishball
Egg
Garlic Oil
Chicken Stock


1. Boil the water and put half cube of chicken stock.
2. Put the carrots and fishball to boil together for 2-3mins.
3. Put the meesuah, cook for 1-2 mins then add the chai sim and seaweed.
4. Add the egg lastly and off the fire.
5. Served the bowl of meesuah soup with fried garlic oil.

*Add pepper, soy sauce at your own preference*

Tips: if you like sesame oil, you may put a few drops to add favor to the soup.