Thursday, December 29, 2005
Tuesday, December 27, 2005
Meme - You are what you eat!
01 . Vegetables
I love all kind of vegetables! Love them in any way of cooking, even just a simple green salad with Olive oil and sesame is a pleasure to me!
02. Fish
03. Chicken
Chicken is another my favourite too... Simply love them with Chinese/Western Cooking!!! Deep-fried chicken will always be my last choice in cooking it or eating it.
04. Jap Food
OMG!!! Jap Food is A Heaven Cuisine to me - Sushi, Sashimi, Maki, Fried/Soup Udon, Cold Soba, Tempura, etc. Weird huh!? I don't really like deep-fried stuff but love Tempura leh... Amount them I love Sushi & Sashimi most, will have craving for them about twice a month, can die huh!? Think that's y I'm married to HIM aka DH... *Evil Laugh*
05. Soup
My mummy is a cantonese and since young, we are trained to have wonderful yummy soups made by my granny and mum. So even after my marriage it's my weekly must make food, either simple ones like this (the pic above) - 'Put all you want soup', 'Tofu Fish soup', 'Vegetable Soup', 'Miso soup' or a proper ones like 'Herbal Chicken Soup, 'ABC Pork Ribs Soup', 'Black Bean with Chicken Feet', etc. Will leave it out only when we are on vacation or I'm on strike!!! ~ Lol
06. Tofu - Love Tofu as much as I love vegetables! I eat Tofu from anything, from cold tofu to steamed tofu to hot-plate tofu to tofu cheesecake to 'any how cook tofu'... I love!
07. Chocolate
Think it's hard/suffering to live without Chocolate. I'm a Chocaholic... Simply in love with it. Anything made of Chocolate, to me sounds like Heaven Food!!! Even when I was on diet, I would reach for a piece of chocolate rather than a cup of water. Hehehe...
08. Glutinous Rice Flour
Oops... I like desserts that make for Glutinous Rice Flour. Like Lo Mai Chi, Muah Chee aka Mochi, Tang Yuan, etc... With peanuts + sugar + sesame as filling or coating, I love most!!! *Drooling*
09. Fruits
An apple a day, chase the doctor away!!! That's what people used to say huh!? Yes... Apple is one of my favourite fruit. Taste great too when used for cooking, baking, making sweet soup/desserts (甜汤/甜品), diced to go along with Yogurt or just as topping for salad, etc... Super good huh!? Other than apples, I do enjoy other fruits (like some shown on the pic). Expect DURIAN!!! Sorry to say that... The smell of durian can kill me leh and it's always a 'Eeeeee' to me!
10. My 3 in 1 Daily Beverage - Errrrrrrr... Have been drinking it for a very very long time and it's my die-die must have beverage every morning, without it I will feel very restless the rest of the day! Sometime will have it in the late aftenoon too... Addicted to it!!! It's actually 'Instant Cocoa + Instant Coffee + Horlick'... When I was in sg, I used Milo but no choice can't find any Milo here. :(
Okie... *Big Grin*! I'm passing this meme to the following kakis:
Mike - FoodCrazee
Jingle - Jingle's Kitchen
Judy - Lazyg3r
Josh - My Cornfield
Sunday, December 25, 2005
Our Simple Christmas Day!
Hmmmmm.... The feeling of satisfaction while eating my favourite and long missed snack was great. :)
Just a simple Christmas' dinner for 2 of us... :)
Thursday, December 22, 2005
Tang Yuan (汤圆)
My kaki, Evelyn shared her recipe at her blog and thank her for this lovely recipe. The texture was vy good and the soup so yummy, used her less sinful version but replace the sugar by Gula melaka.
Tuesday, December 20, 2005
Yogurt Cheese Loaf
To clean the yogurt and grated cheddar cheese in my fridge... I made this yogurt cheese loaf! *Big Grin*
Makes 2 loafs (7 by 3-inch loaf tin)
Ingredient:
- 230 g Butter, rm temp
- 1 cup Sugar
- 4 Large Eggs, lightly beaten
- 200 g Cheddar Cheese, grated or shredded
- 1/2 cup Plain Yogurt
- 1/4 cup Milk
- 21/2 cup Plain Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/4 tsp Salt
Method:
- Preheat oven to 180 °C. Lightly grease loaf tins with melted butter. Set aside.
- Sift flour, baking powder, baking soda and salt into a large bowl. Set aside.
- Mix the yogurt and milk, until well-combined. Set aside.
- In the mixing bowl, cream the butter and sugar until light and creamy. Add eggs gradually, beating well after each addition.
- Add in the grated / shredded cheddar cheese, mix well. Fold in sifted flour mixture alternately with yogurt mixture. Stir until smooth.
- Spoon into the prepared tins and bake for 45 mins or until test is done. Let cakes rest in tin for 5 mintues before turning out to cool completely on wire rack.
Friday, December 16, 2005
Cottony Cheese Cake
This cake reminded me of the popular Japanese Cottony Cheese Cake that used to sold at basement of Sogo Parago in Orchard years back... Gosh!!! The quene at the counter was always so long. :( Oohh... That's even a time the bakery (the owner) came out with a rule like per customer was allowed to purchase a maximum of 2 or 4 per time. If I didn't recall wrongly. ;P...
Thursday, December 08, 2005
Pak Tong Gar (白糖糕)
Teochew Perng Kueh (潮州饭馃)
So funny, I found much easier to make these kueh than making Soon Kueh, dunno Y!?? Maybe due to using a mould, juz form it into sharp then press into the mould... Tada! Okie liao... Or am I in good mood yesterday night while making them!??? Kekeke! Dunno leh...???
Makes abt 20 - 24 nos.
Ingredients:
(For the Filling)
- 60g Raw Peanuts
- 1-1/4 cup Glutinous Rice
- 420ml Water
- 1/4 tsp Salt
- 2 tbsp Cooking Oil
- 100g Dried Shrimps, soaked & drained
- 10 nos. Chinese Mushroom, soaked, drained & shredded
- 1/2 cup Fried Shallots
(Seasoning)
- 1/2 tbsp Dark Soya Sauce
- 1 tbsp Light Soya Sauce
- 1 tsp Ground White Pepper
- 1/2 tsp Salt
- 1 tsp Sesame Oil
- 1 tsp Ground White Pepper
Method:
- Boil peanuts until soft, drain and set aside.
- Wash the glutinous rice. Let soak in the water for about 10 minutes. Drain. Put glutinous rice into the rice cooker; Add in the 420ml water and 1/4 tsp salt; Mix well. Cook as per normal.
- Heat oil in a wok, add dried shrimps and stir-fry till fragrant; Add mushrooms and peanuts; Add in all the seasoning and fried shallots, stir well; Dish up and set aside.
- Pour the mixture into the cooked rice and mix well using a pair of chopstick. Leave rice uncover to cool.
(For the Dough)
- 300 g Rice Flour
- 75 g Tapioca Flour
- 40 g Wheat Flour
- 520 ml Boiling Water (more/less depends on the dryness of flours)
- 4 tsbp Cooking Oil
Method:
- Sift flours into a mixing bowl; Add boiling water and oil; Stir with a pair of wooden chopstick to form a pliable dough.
- Pour out the dough and knead till smooth; Put it back to the mixing bowl & cover bowl with a damp cloth.
- Pinch some rice flour into the mould and until mould is lightly coated with flour; Pour out excess flour if there's any.
- To wrap - Divide dough into small portions. Roll each portion into ball and roll out into a circle. Wrap some filling in the centre; fold up the side and put dough into the mould; Press the dough with your palm and finger to ensure the mould is filled.
- Turn over and hit at the side of the mould to release the moulded kueh. Put moulded kueh onto a lightly oiled plate. When plate is full; Bring kueh to steam in a rapid boiling water for 10 - 12 minutes. Remover and brush with oil.
- Repeat step 4 and 5 until dough and filling are finished.
Note to share: Always cover the unused dough with a damp cloth while doing the wrapping. If you like to finish the wrapping for all kuehs b4 steaming, pls remember to brush a little oil on to the kuehs. If not the end-result of the kuehs will be harder and dry. HTHs.
Monday, December 05, 2005
Chicken Pot Pie
Thanks Leelee Shifu! Hmmmmmm... The top crust was good, we both like it! That's another recipe which I'm interested and have listed under my next to do list. ;) It is Linnish's Chicken Pot Pie. For Lin... it's called CHICKEN POT PIE!!! Thanks Lin for the enlightenment.
(Credits: Recipe from Leelee)
Ingredeints:
(Pastry)
- 200 gm Butter
- 250 gm Plain Flour
- 110 gm Plain Yoghurt
- 1 tsp sugar
- 1 egg yolk
- A pinch of salt
(Filling: What I used...)
- 1 Large Potatoes, diced
- 1 Large Onion, diced
- 1 Carrot, diced
- 1/2 Frozen Green Peas
- 1 can Mushrooms, sliced
- 350 gm Chicken Meat, diced
- 200 ml Heavy Cream
- 1/3 cup (80 ml) White wine
- 1/2 cup Chicken Stock
- 2 tbsp corn starch mixed with another 1/2 cup Chicken Stock
- Salt and pepper to taste
Method:
- For the Crust: Put all the ingredients into the mixing bowl except yoghurt, and mix to a crumble. Add in yoghurt and mix to a dough. Dough will be very soft so need to keep it refrigerated for at least 30 mins.
- For the Fillling: Boil potatoes and carrots until semi cooked; Add in frozen green peas, and continue to boil for another 10 mins; Drain and set aside.
- Heat about 2 tbsp of oil in wok and fry diced onion until transparent; Add chicken meat and mushrooms, fry for a while to break up chicken; Add in boiled vegetable in Step 2, first 1/2 cup chicken stock, heavy cream and white wine; Stir-fry for a few mintues.
- Add in the remaining chicken stock with corn starch mixture; Stir until the sauce has thicken. Set aside for later use.
- The steps for the chicken pie will be as per normal. You can either do big pie or mini pie. Just need to roll out the dough, cut the size required and place in a pie dish. Poke hole on the base using a fork and place ingredients on top. Cut another piece of dough to cover the top. Poke a few more times using fork on the cover of the pie and brush with 1 beaten egg. Baked in a preheated oven at 180 °C for 30 mins.