tag:blogger.com,1999:blog-23060939554985137492024-03-05T20:16:58.471+08:00Sweet CrumbsMissyhttp://www.blogger.com/profile/17346412336236602264noreply@blogger.comBlogger121125tag:blogger.com,1999:blog-2306093955498513749.post-59111279983909189382015-07-31T13:52:00.003+08:002015-07-31T13:57:15.735+08:00Banana Ogura Cake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">There is an ogura cake frenzy going on in one of the home cooking forums on FB. Irresistible cake photos have finally lured me to the kitchen to bake one today.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"> Marshmallow looking egg white meringue</span></div>
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<span style="font-family: Verdana, sans-serif;">Submitting to the ogura cake frenzy, I put together the following, adapting from Jeannie Tay's blog at </span><a href="https://jeannietay.wordpress.com/2015/05/04/banana-ogura-cake/"><span style="font-family: Verdana, sans-serif;">https://jeannietay.wordpress.com/2015/05/04/banana-ogura-cake/</span></a><span style="font-family: Verdana, sans-serif;">. I made some minor adaptations and the recipe below are my final adaptations.</span><br />
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<span style="font-family: Verdana, sans-serif;"><span data-reactid=".1e.1:5:1:$comment862624547139956_862624743806603:0.0.$right.0.$left.0.0.1.$comment-body.0.0.$end:0:$text2:0">60g vegetable oil</span><br data-reactid=".1e.1:5:1:$comment862624547139956_862624743806603:0.0.$right.0.$left.0.0.1.$comment-body.0.0.$end:0:$text3:0" /><span data-reactid=".1e.1:5:1:$comment862624547139956_862624743806603:0.0.$right.0.$left.0.0.1.$comment-body.0.0.$end:0:$text4:0">100 g mashed bananas (about one Del Monte banana)</span><span data-reactid=".1e.1:5:1:$comment862624547139956_862624743806603:0.0.$right.0.$left.0.0.1.$comment-body.0.3"><span data-reactid=".1e.1:5:1:$comment862624547139956_862624743806603:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0"><br data-reactid=".1e.1:5:1:$comment862624547139956_862624743806603:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$text0:0:$text1:0" /><span data-reactid=".1e.1:5:1:$comment862624547139956_862624743806603:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$text0:0:$text2:0">Pinch of salt</span><br data-reactid=".1e.1:5:1:$comment862624547139956_862624743806603:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$text0:0:$text3:0" /><span data-reactid=".1e.1:5:1:$comment862624547139956_862624743806603:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$text0:0:$text4:0">80g top flour (Any plain flour will do)</span></span></span></span><br />
<span data-reactid=".1e.1:5:1:$comment862624547139956_862624743806603:0.0.$right.0.$left.0.0.1.$comment-body.0.3"><span data-reactid=".1e.1:5:1:$comment862624547139956_862624743806603:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0"><span style="font-family: Verdana, sans-serif;"><span data-reactid=".1e.1:5:1:$comment862624547139956_862624743806603:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$text0:0:$text4:0"></span><span data-reactid=".1e.1:5:1:$comment862624547139956_862624743806603:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$text0:0:$text6:0">5 egg whites</span><br data-reactid=".1e.1:5:1:$comment862624547139956_862624743806603:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$text0:0:$text7:0" /><span data-reactid=".1e.1:5:1:$comment862624547139956_862624743806603:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$text0:0:$text10:0">70g sugar</span><br data-reactid=".1e.1:5:1:$comment862624547139956_862624743806603:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$text0:0:$text11:0" /><br data-reactid=".1e.1:5:1:$comment862624547139956_862624743806603:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$text0:0:$text13:0" /><span data-reactid=".1e.1:5:1:$comment862624547139956_862624743806603:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$text0:0:$text14:0">Whisk egg yolks with egg and oil till well mixed</span><br data-reactid=".1e.1:5:1:$comment862624547139956_862624743806603:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$text0:0:$text15:0" /><span data-reactid=".1e.1:5:1:$comment862624547139956_862624743806603:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$text0:0:$text16:0">Add in mashed bananas (I used 10g more of banana and reduced 10g of sugar from original recipe)</span><br data-reactid=".1e.1:5:1:$comment862624547139956_862624743806603:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$text0:0:$text17:0" /><span data-reactid=".1e.1:5:1:$comment862624547139956_862624743806603:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$text0:0:$text18:0">Fold in sifted flour with salt and mix batter well</span><br data-reactid=".1e.1:5:1:$comment862624547139956_862624743806603:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$text0:0:$text19:0" /><span data-reactid=".1e.1:5:1:$comment862624547139956_862624743806603:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$text0:0:$text20:0">Using electric mixer, whisk egg whites and add sugar. Whisk till stiff</span><br data-reactid=".1e.1:5:1:$comment862624547139956_862624743806603:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$text0:0:$text21:0" /><span data-reactid=".1e.1:5:1:$comment862624547139956_862624743806603:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$text0:0:$text22:0">Mix 1/3 of egg white meringue into yolk mixture using whisk, followed by another third and remaining meringue using spatula</span><br data-reactid=".1e.1:5:1:$comment862624547139956_862624743806603:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$text0:0:$text23:0" /><span data-reactid=".1e.1:5:1:$comment862624547139956_862624743806603:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$text0:0:$text24:0">Pour batter into lined tin with water bath below and bake at 170 deg C for 70 min</span></span></span></span><br />
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<span style="font-family: Verdana, sans-serif;">What I enjoy about baking this cake is it doesn't involve butter. Butter is often a hassle to handle as some recipes call for softened butter, which means thawing the frozen butter for a couple of hours prior to preparation. Butter is also a greasy affair which I want to avoid in my kitchen. It just means too any utensils and crockery to wash. Besides, using vegetable oil seems a little healthier.</span><br />
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<span style="font-family: Verdana, sans-serif;">Enjoy.</span><br />
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<br />Missyhttp://www.blogger.com/profile/17346412336236602264noreply@blogger.com1tag:blogger.com,1999:blog-2306093955498513749.post-89604691556798259112015-07-22T15:35:00.001+08:002015-07-22T15:35:20.000+08:00Boiled wantons<span style="font-family: Verdana, sans-serif;">Using my excess minced pork from the steamed tofu recipe, I wrapped the minced pork with wanton skins that can be easily purchased at supermarkets.</span><br />
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<span style="font-family: Verdana, sans-serif;">Simply make chicken stock by boiling chicken meat/bones or use ready made stock which can be found in all supermarkets. When it is boiling, drop the wantons in to cook for about 10 min.</span><br />
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<span style="font-family: Verdana, sans-serif;">Drain them out and place on the bowl with some soup drizzled on it. I prefer less soup with it but you need to have some soup to keep it moist, otherwise they will stick.</span><br />
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<span style="font-family: Verdana, sans-serif;">It is a very easy dish to prepare but you need to dedicate some time for wrapping. But it is definitely tasty and you cant stop at two.</span><br />
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<span style="font-family: Verdana, sans-serif;">Enjoy!</span><br />
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<br />Missyhttp://www.blogger.com/profile/17346412336236602264noreply@blogger.com0tag:blogger.com,1999:blog-2306093955498513749.post-91370921737107870102015-07-22T15:32:00.000+08:002015-07-22T15:39:36.844+08:00Steamed tofu with minced pork <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ7q3igsA0RoAuu51XvmsV0suKoeUBAXYoQrlouK9qnLW6PK0vorYMwB3q-92S_sUinpMfySNJOkrzZaBwKd70o3ZbfPwC5sjcdeQmqy1tRAKG6UhwWsYempzYtyibkfj6_Sl8eXH5tcCu/s1600/IMG_20150531_125219_1433053870133.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ7q3igsA0RoAuu51XvmsV0suKoeUBAXYoQrlouK9qnLW6PK0vorYMwB3q-92S_sUinpMfySNJOkrzZaBwKd70o3ZbfPwC5sjcdeQmqy1tRAKG6UhwWsYempzYtyibkfj6_Sl8eXH5tcCu/s400/IMG_20150531_125219_1433053870133.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Steamed tofu with minced pork</span></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">I was running out of dishes to prepare for dinner and was getting tired of cooking the same old dishes.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Fortunately with the help of social media, I managed to jump start my interest and got all excited again. I came across this site from FB called foodforlifetv.sg. It is an initiative by NTUC Fairprice which I find is very useful for amateurs like me. It consists of a lot of nice recipes ranging from local dishes to Western cuisines in all very achievable steps done mainly via videos. The video captures the essence of cooking in very easy steps.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I started off with a very simple dish of steamed tofu with minced pork.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">All you need are:</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">A tube of egg tofu</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Some minced pork </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">(I mixed the pork with some minced prawns, water chestnuts and chopped spring onions)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Chopped spring onions - 2 sets</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"> Chopped water chestnut</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Minced pork</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tofu ready for meat topping</span></div>
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<strong><span style="font-family: Trebuchet MS, sans-serif;">Seasoning</span></strong><br />
<span style="font-family: Trebuchet MS, sans-serif;">Soy sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sesame oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Some pepper</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Oyster sauce mixed with some water and corn flour</span><br />
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<li><span style="font-family: 'Trebuchet MS', sans-serif;">Marinate pork with the seasonings and set aside for 10min</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Cut the tube tofu into even sizes and lay on a flat plate</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Cut out a small hole on top of each tofu</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Put a tsp of marinated pork on top of each tofu</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Drizzle the oyster sauce mixed with water on the dish</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Steam for 10-15min till meat is cooked</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Remove from steamer and drizzle some sesame oil and sprinkle some spring onions (add some fried shallots if desired)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Serve with rice</span></li>
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<br />Missyhttp://www.blogger.com/profile/17346412336236602264noreply@blogger.com0tag:blogger.com,1999:blog-2306093955498513749.post-2981213560589961302015-04-09T21:31:00.002+08:002015-04-09T21:31:26.282+08:00Almond cookies<span style="font-family: Arial, Helvetica, sans-serif;">It was Chinese New Year. After seeing all the delicious posts that many had posted on SHC, I was very tempted to start baking and heat up the oven of mine.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I tried my hand at Almond Cookies. It is one of my favourite CNY cookies as I love the almond fragrance. It was a lovely treat for me and friends! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This is a very simple and straightforward recipe and about 25-30 cookies can be done in one night with no fuss. No kidding!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I adapted the recipe from Dequeen Kitchen.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlBw47vicjsSbp1OY2QYhMNaE9_gzGNLQACqyy4J30z8Tv7nFBv-rPGahnSXVFQs5bA4qKWoVvLuror7Ote7EAlsDkzQriGEdP4xZ_EhNI1WmM-kBGfY5FVYrBQwtymSpuD-RUPjIFTpGk/s1600/IMG_20150125_104847.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlBw47vicjsSbp1OY2QYhMNaE9_gzGNLQACqyy4J30z8Tv7nFBv-rPGahnSXVFQs5bA4qKWoVvLuror7Ote7EAlsDkzQriGEdP4xZ_EhNI1WmM-kBGfY5FVYrBQwtymSpuD-RUPjIFTpGk/s1600/IMG_20150125_104847.jpg" height="180" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; text-align: left;"><i>30g almond meal, 45g plain flour, 30g fine sugar, pinch of salt, 1/4 tsp baking powder, 30ml canola oil, 1 egg (I doubled this recipe, but use only 3/4 of the sugar required)</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mix all dry ingredients in a bowl with the oil being the last (I used a metal spoon to mix)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mix well</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Scoop 1/2 tbsp of mixture and roll it into a ball (texture should be somewhat easy to knead and roll without breaking up into crumbs too much)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Place balls on paper lined tray and press down the top gently</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Do a light egg wash</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bake at preheated oven of 180deg C for 17 minutes (17 is my ideal time)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cool cookies on a cooling rack before packing</span></div>
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Missyhttp://www.blogger.com/profile/17346412336236602264noreply@blogger.com0tag:blogger.com,1999:blog-2306093955498513749.post-55381645588461616512014-09-23T16:16:00.002+08:002014-09-23T16:17:59.421+08:00Creamy durian puff<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGnsGp1EOIyNCtP96KRU5Exb21UCvZbDgzTEOZiW9RllxrhBAx0RxRjRudZQ2m-BN53PJKhzFFpYQl1z2-6HoXL91LCvL6lTzrC3VD5y8NmUbco34Toilw8VG829K1gyft1Bim6QVQo1n8/s1600/IMG_20140830_132221-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGnsGp1EOIyNCtP96KRU5Exb21UCvZbDgzTEOZiW9RllxrhBAx0RxRjRudZQ2m-BN53PJKhzFFpYQl1z2-6HoXL91LCvL6lTzrC3VD5y8NmUbco34Toilw8VG829K1gyft1Bim6QVQo1n8/s1600/IMG_20140830_132221-1.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Had a gathering for the weekend so I decided to make some durian puffs. It's been something I've wanted to make for a long time but never got around it.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Picked up some durians at the stall outside NTUC Supermarket. Quality is just so so but the guy gave some discounts so why not. I bought 2 packs for about $13. If it is to be for self consumption, I would have gotten Mao Shan Wang and pay good money for it. Cos I believe if you want to eat good durians, we must pay good money for the sinful calorie consumption. Otherwise we are just wasting calories.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">For the durian fillings, I extracted the flesh from the seed, and mix it with some whipped cream and castor sugar. I might want to try using yoghurt next round for health reasons. Or better still, maybe we dont even need anything other than the flesh!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8K2_3DtUa5SG9wJjmU5Ya3u-d8l9czSZeheECCZJv7ijEjIA-spGJRisEepUwNF-Gzj5UBzn8bg-0MDZtE0I-TkmTiqeh3cv9dDdsEZPxnzCZxw9AaHqi03TrA2Ep-BM3fanLF19qWxh9/s1600/IMG_20140830_125709.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8K2_3DtUa5SG9wJjmU5Ya3u-d8l9czSZeheECCZJv7ijEjIA-spGJRisEepUwNF-Gzj5UBzn8bg-0MDZtE0I-TkmTiqeh3cv9dDdsEZPxnzCZxw9AaHqi03TrA2Ep-BM3fanLF19qWxh9/s1600/IMG_20140830_125709.jpg" height="180" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Not sure how many durians these 2 packs translate to, but its about 280g for about 15-18 puffs.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Anyway, puff pastry recipe is very easy. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: trebuchet ms;"><strong>For the choux bun / puff</strong></span><br /><span style="font-family: trebuchet ms;">65g plain flour (sifted)</span><br /><span style="font-family: trebuchet ms;">2 eggs</span><br /><span style="font-family: trebuchet ms;">50g butter</span><br /><span style="font-family: trebuchet ms;">150ml water</span></span><br />
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<span style="font-family: trebuchet ms;"><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Method for Bun</strong></span></span><br />
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<span style="font-family: trebuchet ms;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: trebuchet ms;">Preheat the oven to <strong>220 deg C</strong>. Beat the eggs in a small bowl. Cut the butter into cubes and put it into a saucepan of the water over low heat. As soon as mixture boils, take it off the heat. Quickly put the flour into the saucepan and mix well till it forms a dough ball. Add a litle egg and stir well until all the eggs are in. The mixture should be light. </span></span></span><br />
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<span style="font-family: trebuchet ms;"><span style="font-family: trebuchet ms;"><span style="font-family: Arial, Helvetica, sans-serif;">Spoon the mixture onto the lined trays and bake them for 10min. After 10min, bake them for another 25min at <strong>190 deg C</strong> till puffy and golden brown. Remove the buns and poke them to remove extra steam. When the buns are completely cooled, cut a slit in the buns and insert the filling. </span></span></span><br />
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<span style="font-family: trebuchet ms;"><span style="font-family: trebuchet ms;"><span style="font-family: Arial;">Thats it!</span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />Missyhttp://www.blogger.com/profile/17346412336236602264noreply@blogger.com0tag:blogger.com,1999:blog-2306093955498513749.post-8547419929710122542014-07-01T22:54:00.000+08:002014-08-26T21:46:54.992+08:00Simple easy asparagus dish!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVhVsOSGQl0x8392CYEVKgE6y_SEbswUIrGtdS2P9KB6QzkIHtxlMC-vYdFgGisYZq9lOWsT4aO1VjsS0QGutQAHMi-A2gnx8GL739xvkz15Bo6yyVwyiQmtLcfi_CJ9ZSpXqZh5pD0G-5/s1600/asparagus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVhVsOSGQl0x8392CYEVKgE6y_SEbswUIrGtdS2P9KB6QzkIHtxlMC-vYdFgGisYZq9lOWsT4aO1VjsS0QGutQAHMi-A2gnx8GL739xvkz15Bo6yyVwyiQmtLcfi_CJ9ZSpXqZh5pD0G-5/s1600/asparagus.jpg" height="332" width="400" /></span></a></div>
<span style="font-family: "Trebuchet MS", sans-serif;">After some grocery shopping I realised there are different types of asparagus! I am a noob in cooking so it took me a while to realise this.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">I would have preferred the thick American type of asparagus but anyway here is a simple recipe of the thin asparagus I bought. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">I got together some fresh prawns (deveined, washed and chilled in ice water to maintain crunchiness), sliced capsicum and diagonally sliced asparagus.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Stir fry some garlic in heated oil, before frying the prawns. Once they turn pink, remove them. Stir fry the capsicum and asparagus for a while. Then add back the prawns, with some soya sauce and sesame oil. You may add any stir fry sauce/dressing if required.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Dish is ready in a jiffy!</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />Missyhttp://www.blogger.com/profile/17346412336236602264noreply@blogger.com0tag:blogger.com,1999:blog-2306093955498513749.post-5159608261674774022014-05-10T22:49:00.002+08:002014-05-10T22:49:36.504+08:00Hainanese Pork Chops<span style="font-family: Verdana, sans-serif;">This is a very common dish in Singapore, usually found at the economical rice stalls at hawker centres/coffeeshops. Apart from the distinctive pork chops, lots of curry gravy is poured over piping hot rice.</span><br />
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<span style="font-family: Verdana, sans-serif;">I like tomato sauce pork chops and they will remain one of my favourites for a long time. </span><br />
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<span style="font-family: Verdana, sans-serif;">Here's my version of it, which is very easy to accomplish. Enjoy!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJEFF0Y9NcYAOyvKsZURK9cDeAFANEnbLGoMGZqEZX2BnrITl2bTXDgr-p_kxSAjLCbl7HQDG9fq0S7iIMsfCo9TXUAVEDfyoc7iilgc4ovQ0wl7aBc-czl_bvmmmqDpoJOZtSXgvYzPlv/s1600/pork+chop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJEFF0Y9NcYAOyvKsZURK9cDeAFANEnbLGoMGZqEZX2BnrITl2bTXDgr-p_kxSAjLCbl7HQDG9fq0S7iIMsfCo9TXUAVEDfyoc7iilgc4ovQ0wl7aBc-czl_bvmmmqDpoJOZtSXgvYzPlv/s1600/pork+chop.jpg" height="640" width="394" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;"></span>Missyhttp://www.blogger.com/profile/17346412336236602264noreply@blogger.com0tag:blogger.com,1999:blog-2306093955498513749.post-38293110727722763992013-11-06T17:06:00.001+08:002014-06-17T14:19:58.901+08:00Lemon Chicken Wings<span style="font-family: Arial, Helvetica, sans-serif;">I invited my in-laws, parents and uncle over for dinner last Sunday. As most of them are elderly, it was apt to do a healthy, home cooked dinner that's not too oily and salty. I wrecked my brain abit on what the most ideal dish would be to do on a Sunday. I had in mind Lemon Chicken Wings, but wasnt 100% confident in doing. Did abit of research and finally decided on it. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Here's what I did, along with some steps taken from some sites as reference. The ingredients needed are of course <span style="color: red;">chicken wings</span>, <span style="color: red;">rosemary</span>, <span style="color: red;">sea salt</span>, <span style="color: red;">olive oil</span>, <span style="color: red;">chopped garlic</span>,<span style="color: red;"> lemons</span> made into <span style="color: red;">juice</span> and some <span style="color: red;">zest</span>, <span style="color: red;">plum sauce</span> (can get from Asian grocers but totally optional) and about 1tsp <span style="color: red;">butter</span>.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I marinated the chicken wings with rosemary, olive oil and sea salt overnight. The next day when I was ready to cook, I heated some olive oil and added chopped garlic into it to add some flavour. Remove from the stove, and add the butter (to give it a stronger flavour), lemon juice and zest, 1tsp of plum sauce and 1tsp of sugar into the mixture and stir well. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I pan fry the chicken wings till almost cooked or abit brown.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Meanwhile, slice some lemons and place them on a casserole. Place the pan fried chicken wings on it and pour the sauce over. Bake it for 20min at 180 deg.</span><br />
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<span style="font-family: Arial;">That's it!</span><br />
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<span style="font-family: Arial; font-size: x-small;">Lemon juice with rinds</span></div>
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<span style="font-family: Arial; font-size: x-small;">Olive oil with chopped garlic</span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLPbH1k2rAjqwUz8lf9UeTbrpP0f_zH-Fla3qtfqvXPVkA4WDlCBWS6oCbmxW3g6lq9L3z4KVq9Pd8epiboZhKzo9baKouXAS6MMw6hIzk2-aRoU-DoBtyip2TcSHRRHNbk2CjOwNEDv8/s1600/oil.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLPbH1k2rAjqwUz8lf9UeTbrpP0f_zH-Fla3qtfqvXPVkA4WDlCBWS6oCbmxW3g6lq9L3z4KVq9Pd8epiboZhKzo9baKouXAS6MMw6hIzk2-aRoU-DoBtyip2TcSHRRHNbk2CjOwNEDv8/s320/oil.jpeg" height="320" width="240" /></span></a></div>
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<span style="font-family: Arial; font-size: x-small;">Sliced lemons</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Lemon Chicken Wings</span></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQoEblQPYyX70HsicVxg8-yobxmsqTiIeK-DJAn8bOS-mB0AWUx89r_XsBpj6Lwx5BKB5zj-t7JlPQskDLmpfKkJxUid-B7yQxHtGMTtJxeSbVCC5PiGW42TLYRz5t8Z5x3C4QQT-cIPc/s400/chicken.jpeg" height="400" width="300" /></div>
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<span style="font-family: Arial;"></span><br />Missyhttp://www.blogger.com/profile/17346412336236602264noreply@blogger.com1tag:blogger.com,1999:blog-2306093955498513749.post-31915290582473866962013-01-03T15:17:00.000+08:002013-07-17T20:17:51.634+08:00Blueberry Yoghurt Cake<span style="font-family: Arial, Helvetica, sans-serif;">Tea cakes are one of my weaknesses. I dont really fancy cakes with lots of cream or mousse. A plain simple cake is what I like for breakfast or afternoon tea.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSNsCrpx509Xf6xs8AhVXDCcAedHRpYYreiVPPQbqfjLb1vsskzHFjjrGKVrnfUJ8GBp7udRv7dyY41Q4kI6-PVJuIVRykGEUTLko5x0EW8Jrewe2wE9ackeLgCHEVsA95WzaiyasF4U8m/s1600/final.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSNsCrpx509Xf6xs8AhVXDCcAedHRpYYreiVPPQbqfjLb1vsskzHFjjrGKVrnfUJ8GBp7udRv7dyY41Q4kI6-PVJuIVRykGEUTLko5x0EW8Jrewe2wE9ackeLgCHEVsA95WzaiyasF4U8m/s400/final.jpg" width="400" /></span></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnYsHFkpQ6U__HU8IZIp_PmJsC-_bHZNscGD1sn9hg7SEwKHgZ_6K6z3FO0eerKP8JsNbQCVP0rAiYy-dZHE89nk6U9APVPT21-2P-fMDcXXzcVvoUxzGPjcOr5OmP3zounXWKePcDPr9H/s1600/IMG_0252.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnYsHFkpQ6U__HU8IZIp_PmJsC-_bHZNscGD1sn9hg7SEwKHgZ_6K6z3FO0eerKP8JsNbQCVP0rAiYy-dZHE89nk6U9APVPT21-2P-fMDcXXzcVvoUxzGPjcOr5OmP3zounXWKePcDPr9H/s320/IMG_0252.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Bursting with fresh blueberries!</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">I came across this receipe of Blueberry Yoghurt Cake from taste.com.au website. It looked very easy without much fuss. I decided to give it a shot one weekend, adapting some parts!</span><br />
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<span class="element" style="color: purple; font-family: Arial, Helvetica, sans-serif;">125g butter</span><br />
<span class="element" style="color: purple; font-family: Arial, Helvetica, sans-serif;">1 cup caster sugar</span><br />
<span class="element"></span><span class="element" style="color: purple; font-family: Arial, Helvetica, sans-serif;">3 eggs</span><br />
<span class="element" style="color: purple; font-family: Arial, Helvetica, sans-serif;">1 cup plain flour</span><br />
<span class="element" style="color: purple; font-family: Arial, Helvetica, sans-serif;">1 cup self-raising flour</span><br />
<span class="element" style="color: purple; font-family: Arial, Helvetica, sans-serif;">3/4 cup vanilla yoghurt </span><br />
<span class="element" style="color: purple; font-family: Arial, Helvetica, sans-serif;">1 cup frozen blueberries (I use 1 packet from the supermarket)</span><br />
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<span class="element" style="font-family: Arial, Helvetica, sans-serif;">1. Preheat oven to 180°C. Grease a 20cm (base) round springform cake pan. Line base and side with baking paper</span><br />
<span class="element" style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span class="element" style="font-family: Arial, Helvetica, sans-serif;">2. Using an electric mixer, beat butter and sugar until light and fluffy.</span><br />
<span class="element" style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span class="element" style="font-family: Arial, Helvetica, sans-serif;">3. Add eggs, 1 at a time, beating to combine. Sift half the flour over mixture. Stir to combine. </span><br />
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<span class="element" style="font-family: Arial, Helvetica, sans-serif;">4. Add the yoghurt. Stir to combine. Repeat with remaining flour and yoghurt.</span><br />
<span class="element" style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span class="element" style="font-family: Arial, Helvetica, sans-serif;">5. Spread mixture into prepared pan. Sprinkle with blueberries. Press blueberries slightly into mixture. Bake for 50 minutes or until a skewer inserted in the centre comes out clean (cover cake loosely with foil if over-browning during baking). Stand in pan for 10min then transfer t<span id="goog_898724386"></span><span id="goog_898724387"></span>o wire rack to cool. </span>Missyhttp://www.blogger.com/profile/17346412336236602264noreply@blogger.com1tag:blogger.com,1999:blog-2306093955498513749.post-42447510721538793052012-12-21T17:00:00.000+08:002012-12-21T17:09:44.423+08:00Sweet and Sour Pork<span style="font-family: Arial, Helvetica, sans-serif;">Sweet and sour pork is one of my favourite dish because of its sweet yet sour </span><span style="font-family: Arial, Helvetica, sans-serif;">tangy taste. It has been my favourite since young and it is one of most Singaporean's favourite. It is widely available at coffee shops, and Chinese restaurants as well.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">It is a relatively very easy dish to do. It just takes more time to prepare and that one must bear with the oily kitchen and stove. (which I dislike!) I must say I am surprised that I can master this on my first attempt. All thanks to my dear friend who shared with me her tried and tested recipe which made my attempt much easier. </span></div>
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<span style="font-family: Arial;">It is a slightly varied recipe from the one she shared but most of the items and steps remain the same. These are based on my own guestimation on the quantity. You may adjust accordingly where necessary.</span></div>
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<span style="font-family: Arial;">Enjoy.</span></div>
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<span style="font-family: Arial;">All you need:</span><br />
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<span style="font-family: Arial;">About 2-300g lean meat / tenderloin cut into cubes - approx for 4 pax</span><br />
<span style="font-family: Arial;">1/4 each of green, yellow and red green pepper cut into cubes</span><br />
<span style="font-family: Arial;">(You may also add pineapple cubes, tomatos or lychees for the added zing!)</span><br />
<span style="font-family: Arial;">Oil for frying</span><br />
<span style="font-family: Arial;">Some chopped garlic and onions</span><br />
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<span style="font-family: Arial;"><strong>Marinate</strong></span><br />
<span style="font-family: Arial;">1/2 tsp corn flour</span><br />
<span style="font-family: Arial;">1/2 tsp of Hua Diao wine</span><br />
<span style="font-family: Arial;">1 tsp soy sauce</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Marinate pork with the marinate seasoning and leave aside for 15min</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Batter</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">60g all-purpose flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">30g corn starch</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 egg</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon cooking oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 small pinch of salt</span><br />
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<span style="font-family: Arial;">1. Mix batter together well and add pork cubes into batter </span><br />
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<span style="font-family: Arial;">The key to good sweet and sour pork is the sauce! </span><span style="font-family: Arial;">Here's the recipe which I like alot and have slightly modified because I lack certain ingredients. But the absence of those ingredients didn't affect the taste too much.</span><br />
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<span style="font-family: Arial;"><br /><strong>Sweet and Sour Sauce</strong><br />1 1/2 tablespoons tomato ketchup<br />1 tbsp plum sauce<br />1 teaspoon Heinz Worcestershire Sauce<br />1 teaspoon oyster sauce<br />1 teaspoon corn starch<br />1 teaspoon sugar<br />2 tablespoons water<br />(Mix sauce well)<br /><br />1. Deep fry the pork cubes coated in the batter<br />2. When golden brown, put it aside and drain on paper towels<br />3. Fry some chopped garlic and onion<br />4. After lightly browned, fry the cut bell peppers till fragrant - you should smell the aroma after a while<br />5. Transfer the pork cubes into the wok and fry for a while before adding in the sauce<br />6. Stir fry for a while to ensure everything is well stirred and it's done!<br /><br />Serve hot with steamed rice.</span>Missyhttp://www.blogger.com/profile/17346412336236602264noreply@blogger.com3tag:blogger.com,1999:blog-2306093955498513749.post-15476607175621041802012-09-03T21:46:00.000+08:002012-09-03T21:46:00.201+08:00Minced Pork with Pumpkin<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="font-family: Arial, Helvetica, sans-serif;">A friend of mine recommended this dish to me as it was hassle-free and suitable for people like me who can't find enough time for cooking.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS1k1yNSSQuqWC8kklpf_j9AEMrmSwexiG_MzxNElGmiEApirffje3TOUuFuNHhRiyIg_N_Gt5OftCtFKvXyjQ81nJhKH4vp4BkbwavgeAOtMnJ4KJQGEs6yhhgotTJyg7r9TI1Keya6UZ/s1600/pork+with+pumpkin+(1)(a).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS1k1yNSSQuqWC8kklpf_j9AEMrmSwexiG_MzxNElGmiEApirffje3TOUuFuNHhRiyIg_N_Gt5OftCtFKvXyjQ81nJhKH4vp4BkbwavgeAOtMnJ4KJQGEs6yhhgotTJyg7r9TI1Keya6UZ/s400/pork+with+pumpkin+(1)(a).jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I have never tried my mom's pumpkin dishes so I would never expect to try this dish myself. After wrecking my brain on what to cook for my family for the weekend and recommendation from my friend, I decided to just give this a shot. It's really easy without taking too much of my time. Most importantly, pumpkin contains loads of nutrition so you can't go wrong with this. It is loaded with beta carotene, which can help reduce the risk of certain types of cancers as well as protect against heart disease. This humble backyard vegetable is also very low in calories, high in dietary fibre, vitamins and minerals. What more can you ask for?</span></div>
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<span style="font-family: Arial;">As this is a self-made self-tested and improvised recipe from my friend, I don't have the exact measurements but I hope the estimates provided below are good enough for 4 pax.</span></div>
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<span style="font-family: Arial;">What you need:</span></div>
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<span style="font-family: Arial;">A</span></div>
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<span style="font-family: Arial;">1/2 tsp of chopped garlic</span></div>
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<span style="font-family: Arial;">1 tsp of chopped onions</span></div>
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<span style="font-family: Arial;">A little oil</span></div>
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<span style="font-family: Arial;">B</span></div>
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<span style="font-family: Arial;">Pumpkin cubes (approx 1-1.5 cup)</span><br />
<span style="font-family: Arial;">2 Chinese mushrooms (rinsed, soaked and thinly cut)</span></div>
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<span style="font-family: Arial;">2 tbsp water</span></div>
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<span style="font-family: Arial;">C</span></div>
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<span style="font-family: Arial;">About 200 g minced pork (pre-marinated with some corn starch, soy sauce, pepper and sesame oil)</span></div>
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<span style="font-family: Arial;">D</span></div>
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<span style="font-family: Arial;">1 tbsp oyster sauce</span></div>
<span style="font-family: Arial;">3 tbsp water</span><br />
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<span style="font-family: Arial;">2 tsp sesame oil</span></div>
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<span style="font-family: Arial;">1/2 tsp soy sauce</span></div>
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<span style="font-family: Arial;">Pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Heat oil in wok then throw in A</span></div>
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<span style="font-family: Arial;">2. Fry till fragrant then place B in the wok</span></div>
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<span style="font-family: Arial;">3. Stir fry for a few min then add about 2 tbsp of water</span></div>
<span style="font-family: Arial;">4. Cover wok and let it simmer for a few min to soften the pumpkin (but not too soft)</span><br />
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<span style="font-family: Arial;">5. Incorporate C and stir</span></div>
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<span style="font-family: Arial;">6. Add in D and stir fry for another 2-3 min </span><br />
<span style="font-family: Arial;">7. Cover wok and let it simmer for 3 min</span><br />
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<span style="font-family: Arial;">Dish is ready to be served with pumpkin is slightly soft.</span><br />
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<br />Missyhttp://www.blogger.com/profile/17346412336236602264noreply@blogger.com0tag:blogger.com,1999:blog-2306093955498513749.post-815203476545391512012-06-19T21:14:00.000+08:002012-06-19T21:14:00.237+08:00Roland crabs<div style="text-align: left;">
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Chilli crabs are touted to be every Singaporean's favourite, one of the Uniquely Singaporean dish. It is also believed to have started as early as 1950s! I'm not sure of this and I can't verify that. But what I can be sure of is my trip to Roland wasn't a wasted one. In fact, it is a well worth trip!</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">I first patronised the restaurant during the CNY period with my family and grand mother-in-law who loves crab, and had cravings for crab. I went without a high expectation, and I was pleasantly surprised on the taste and quality of their chilli crabs. What I like about their crabs is the rich texture and taste of the gravy. Many chilli crabs that I've eaten are either too dry, too spicy, or too diluted/watery. The crabs at Roland gave me a whole new perspective on chili crabs. The gravy was very tasty and I couldn't get enough of the fried man tou (Chinese buns) dipped in the delicious and generous portion of the gravy. The gravy is thick and yummy.</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Just some weeks back when one of my colleague was leaving the company, a few of us decided to buy her a farewell dinner at Roland. It was everyone's maiden trip to Roland except for myself. Of course the chilli crab order was a must. Good that everyone loved it. Apart from the other dishes of vegetables and crispy fried squid (which is also good by the way), we ordered another crab - Salted Egg Yolk with Yam. My impression of a salted egg yolk crab is it is sticky, thick and something that I will not clamour for more because of the flavourful and rich gravy. You will get tired after the first or second bite.</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">However to our surprise, the dish was prepared dry. It is a tad too oily, but the taste of the salted egg yolk isn't too overpowering and makes you want to have more! What's interesting is the yam sticks are deep fried to make it very crispy like a snack. It is thinly cut, so you don't get too tired of eating them. It also goes well with the flavoured crab that is not too rich in flavour. The taste of the whole dish is very well balanced. But be warned. It can get quite addictive!</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">For the kind of calories, fats and cholesterol that we had to put up for that night, I must say it is well worth it!</span></div>
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<span style="color: #4c1130; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: x-small;">For folks who might be interested, here is the contact info:</span><br />
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<span style="color: #4c1130; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: x-small;">Roland Restaurant Pte Ltd, Block 89, Marine Parade Central, # 06 - 750 Singapore 440089</span><br />
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<span style="color: #4c1130; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: x-small;">Email: sales@RolandRestaurant.com.sg</span><br />
<span style="color: #4c1130; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: x-small;">Tel: 6440 8205 </span><br />
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<span style="color: #4c1130; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: x-small;">Operation Hours :</span><br />
<span style="color: #4c1130; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: x-small;">Weekdays - Monday to Saturday</span><br />
<span style="color: #4c1130; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: x-small;">Lunch : 11:30 am to 2:30 pm Last Order</span><br />
<span style="color: #4c1130; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: x-small;">Dinner : 6:00 pm to 10:30 pm Last Order</span><br />
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<span style="color: #4c1130; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: x-small;">Sundays & Public Holidays :</span><br />
<span style="color: #4c1130; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: x-small;">Lunch : 11:00 am to 2:30 pm Last Order </span><br />
<span style="color: #4c1130; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: x-small;">Dinner : 6:00 pm to 10:30 pm Last Order </span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><br /></span></div>Missyhttp://www.blogger.com/profile/17346412336236602264noreply@blogger.com4tag:blogger.com,1999:blog-2306093955498513749.post-38071206578538930882012-05-27T22:42:00.003+08:002012-05-27T23:40:22.267+08:00Blueberry muffin for the souls<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">This recipe is dedicated to my friend whom I've lost touch for 17 years. We met by chance on one fine evening (good if you are reading this) and we were both overwhelmed by our emotions. She cried, I teared. We caught up with each other again. In anticipation of our meeting once again after 17 years, I decided to bake her some blueberry muffins, hoping she and her family would enjoy.</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Here's what you need:</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">A</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">375g plain flour (sifted)</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 tbsp baking powder (sifted with flour)</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">125g soft brown sugar</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">B</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">165g melted butter</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 eggs lightly beaten</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">250ml fresh milk</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">185g fresh bluberries (about one small tray)</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1. Preheat oven to 210deg C.</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2. Mix A and make a well in the centre.</span></div>
<span style="font-family: Arial;">3. Pour in the combined B items.</span><br />
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<span style="font-family: Arial;">4. Fold in mixture but do not overmix. Batter should be lumpy.</span></div>
<span style="font-family: Arial;">5. Place blueberries into mixture and mix. </span><br />
<span style="font-family: Arial;">6. Pour into approx 12 muffin cups. Batter should fill up to 3/4 of the cup.</span><br />
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<span style="font-family: Arial;">7. Bake for 20min. </span></div>
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<span style="font-family: Arial;">Cool on wire rack.</span><br />
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<span style="font-family: Arial;">Enjoy!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK_KjpO0aCOPZ-i6OK4PmX_dXimKg05nVCNy0FB_hjbE7mPCk2AStUJQ28HmCqf-bw0oQD6WP9ZiSuHPWZozVlJWdyJMgTIrV98YDHa4FVOIv3ewRkgvPrE5uObo7OO-lZRhHO8QvUa__p/s1600/IMG_0261.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" qba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK_KjpO0aCOPZ-i6OK4PmX_dXimKg05nVCNy0FB_hjbE7mPCk2AStUJQ28HmCqf-bw0oQD6WP9ZiSuHPWZozVlJWdyJMgTIrV98YDHa4FVOIv3ewRkgvPrE5uObo7OO-lZRhHO8QvUa__p/s400/IMG_0261.JPG" width="400" /></a></div>Missyhttp://www.blogger.com/profile/17346412336236602264noreply@blogger.com3tag:blogger.com,1999:blog-2306093955498513749.post-77966803831528374512011-12-02T14:58:00.002+08:002011-12-16T16:55:06.754+08:00Soya Sauce Chicken<span style="font-family:trebuchet ms;">When time doesn't permit or I'm short of ingredients for a simple meal, I will have myself a plate of dark soya sauce chicken with plain rice. It is a relatively simple dish to prepare, which I must say only takes 20min of my time. I enjoy home cooked food, so this is a dish that I will occassionally prepare.</span><br /><br /><br /><br /><span style="font-family:Trebuchet MS;">All I need are:</span><br /><br /><span style="font-family:Trebuchet MS;">A</span><br /><span style="font-family:Trebuchet MS;">Few slices of ginger</span><br /><span style="font-family:Trebuchet MS;">4-6 chicken wings</span><br /><span style="font-family:Trebuchet MS;">4 tbsp dark soya sauce</span><br /><span style="font-family:Trebuchet MS;">1 1/2 cup of water</span><br /><span style="font-family:Trebuchet MS;">a clove of garlic</span><br /><br /><span style="font-family:Trebuchet MS;">B</span><br /><br /><span style="font-family:Trebuchet MS;">1 tbsp sugar</span><br /><span style="font-family:trebuchet ms;">1 tsp corn starch</span><br /><span style="font-family:Trebuchet MS;">dash of salt and pepper</span><br /><span style="font-family:Trebuchet MS;">2 tsp sesame oil</span><br /><span style="font-family:Trebuchet MS;">1 1/2 tsp Hua Tiao wine</span><br /><span style="font-family:Trebuchet MS;"></span><br /><br /><span style="font-family:Trebuchet MS;">Pour A into pot and boil over small fire</span><br /><span style="font-family:Trebuchet MS;">Stir occassionally</span><br /><span style="font-family:Trebuchet MS;">Pour in B and mix well</span><br /><span style="font-family:Trebuchet MS;">Stir thoroughly to ensure chicken is well cooked</span><br /><span style="font-family:Trebuchet MS;">Cook for about 20min for all seasoning to reach the meat and dish is ready to serve</span><br /><br /><span style="font-family:Trebuchet MS;"></span>Missyhttp://www.blogger.com/profile/17346412336236602264noreply@blogger.com0tag:blogger.com,1999:blog-2306093955498513749.post-27837680794116044572011-11-02T15:07:00.002+08:002011-11-07T14:57:02.509+08:00Tomato Sauce Pork ChopPork chop is one of my favourite dish since young. Especially those with the tomato sauce pork chop. My version here doesn't have fried potato slices. However, you may wish to add in fried sliced potato slices or strips together with the tomato gravy.<br /><br />Here are the few simple steps to follow.<br />Have aside the following:<br /><br /><strong>Meat</strong><br />2 slices of pork chop, deboned<br />salt and pepper<br />2 tsp of sesame oil<br />2 tsp of Hua Tiao wine<br />1 egg<br />6 pieces of cream crackers/plain biscuits - crushed into fine crumbs<br /><br /><strong>Sauce</strong><br />5 tbsp of tomato sauce, mixed with 3 tbsp of sweet chili sauce and 3 tbsp water<br />1 tsp corn starch<br />2 small onions, cut<br />1 slice of canned pineapple, keeping 2 tbsp of syrup<br /><br />Some oil for frying<br /><br />After adding seasoning to meat, dip the meat into egg<br />After dipping into egg, place meat onto biscuit crumbs and ensure all parts of meat is covered<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5658788646105909538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEwJWBTrILK3SNRsMYB-moloPsMVT523KD-FqDm1um4WnYpVfKfWu4CeMVmfVADIP2dCObFnBJHmVQVWsVBypaLv-Tr6taXm18DV_JeRJVZMHOqBPWtLTWG5zkCjTLOfgO-8pU6vv416y0/s400/untitled-0003.jpg" /><br />Heat oil in wok and start frying meat when oil is hot<br />Once meat is cooked, remove and drain away oil.<br />Cut into strips.<br />Prepare for sauce.<br /><br /><strong>SAUCE PREPARATION</strong><br />Mix the sauce together including pineapple syrup (except pineapple pieces)<br />Fry onion till lightly browned<br />Pour in the sauce and cook over heat<br />Add in pineapple pieces<br />After stirring for a few min, remove and pour over the meat<br />Dish is ready to serve<br /><br /><br /><br /><br /><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5658789322223590370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqOcmTH7VhTwfO9CeNy41fVBR0u3VIoEoyJ5OCRvIhawnTkABmePXpygEg7fNxZmcaMh1oVS2T4PBR74CzV5iQRvaT6nGJv_D06eNe4_640Mgp24yBg9V-1x2vGIkZkchRmPKWeUxAwA09/s400/untitled-0004.jpg" /><br />Pineapple pieces/cubes<br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5658789476521975538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKnJJCsvy7JrhNvY3Vuc6Tp3L9bcHdlG3YUijZfztk-QU_ofubq5bVrqdHz_2jhDGKpIud2R439wowDZuewV-5f4z8o_5D0k2G82AP-mQGhBHUoGKsbWp8A9CQLWYGPCrK5QC2WBlufeSY/s400/untitled-0002.jpg" />Frying both sides to make sure meat is thoroughly cooked.<br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5658789641728622242" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfhKkwkglkp0OyFnzJ8O0GLCBKArs64uYjeNtdy42xej7qHWabPzShzgmYngy1twl2A19bNSDpTaSTHwmq8c1KsYP_tFxailQQHfBDW2Fkey91sIjb8wOn5i7n6tLCK4kGyXhnUVwpUmcU/s400/untitled-0007.jpg" /><br />My version of pork chop is good to be eaten on its own too!</p><br /><p>Enjoy the dish.</p><br /><br /><p><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5658789902742211714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6UaITNuM5RR49Fbt_RPZWlQx4V1I95YDx6WVxaCPfDHFXexs2VCLIcypun5mRwinMc8QiUP9zn93RC-MZyYkgpJ7Gm_XYg5rByPJS2R2Hs5Gv1bF_S3G4WUZxauNELteDS6_-5HEE5xBs/s400/untitled-0012.jpg" /><br />You may wish to add in lychee, cucumber or potato if desired.<br /><br /><br /></p>Missyhttp://www.blogger.com/profile/17346412336236602264noreply@blogger.com2tag:blogger.com,1999:blog-2306093955498513749.post-91896507327747501562011-10-10T22:17:00.005+08:002012-06-03T21:52:27.612+08:00One of my favourite cake<span style="font-family: trebuchet ms;">What's brown, yellow with swirls in it? No prize for guessing. It's Marble Cake.</span><br />
<span style="font-family: trebuchet ms;"></span><br />
<span style="font-family: trebuchet ms;">Marble cake is one of my favourite cake. I've done a marble cake post before but this is an improved version with chocolate coating and strawberry decor.</span><br />
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<span style="font-family: trebuchet ms;">We had a gathering over the National Day holiday to celebrate 4 of our friends' birthday. The folks came over to our place for a potluck session, so I thought why buy a birthday cake when I can bake one? I may not bake the most fantastic cake in the world (or Singapore), but I can attempt to do one :) Marble cake came to my mind because it is relatively simple and I guess palatable to most people.</span><br />
<span style="font-family: trebuchet ms;"><br /> </span><span style="font-family: trebuchet ms;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5639233578654417522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqNDyDjWj0Jo0EQZ2HOOmF1a_-_RqmgZmg_4WuUFOu06M-YZIhgYRnVMEM_PzLfDIFzxZ2BxZAEW3ZyopAVOwa9qJ4sWK2I08HcFQPsFl6KtmQBbnTwTiX_EIqjOFZ-3mLkzdp4GiM7Heg/s400/1+%25286%2529.jpg" style="cursor: hand; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 266px;" /> I like the swirls inside :)<br /><br /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5639233079446824002" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4qS36Ywk5-AKbHjuWAIxAH77QjKg2nPDa6vzLsiu_4A2FV-7rJbIYwOlfeMjsjSK3FTucvRHYYt5LVLy5FsjxdocNsAZC9rVxFyeL6YhzMgxcwoZi9xsl365teVbfJybrqorapJfywtIz/s400/1+%25283%2529.jpg" style="cursor: hand; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 266px;" /><br />Top it with a strawberry to make it more appetising. Chocolate + strawberry = pleasure!</span><br />
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<span style="font-family: trebuchet ms;">Here's the recipe I got from Baking: A Commonsense Guide with slight modification.</span></div>
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<span style="font-family: trebuchet ms;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5639231457548025810" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA5wsrIcZlTMMGEeNB7D3XgtIh1D_7j0B0DIoXu1usZTD-wSuAAWpbv4IfJWJ8nLEGJ2B4owUNs7ChMtTd6Df77_fJmlEn5bZvIqdT4j2NIEli5TaR2ZyapePzH1tdTlUmBCI8nETHRKJ_/s400/1+%25289%2529.jpg" style="cursor: hand; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 266px;" /> </span><br />
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<span style="font-family: trebuchet ms;">1 tsp vanilla extract</span></div>
<span style="font-family: trebuchet ms;">185g unsalted butter, chopped</span><br />
<span style="font-family: trebuchet ms;">230g caster sugar (I had 210g)</span><br />
<span style="font-family: trebuchet ms;">3 eggs</span><br />
<span style="font-family: trebuchet ms;">280g self raising flour, sifted</span><br />
<span style="font-family: trebuchet ms;">185ml milk</span><span style="font-family: trebuchet ms;">2 tbsp unsweetened cocoa powder mixed with 1.5 tbsp warm milk</span><br />
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<span style="font-family: trebuchet ms;">1 Preheat oven to 200 deg C and lightly grease and line a round pan</span></div>
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<span style="font-family: trebuchet ms;">2 Add vanilla extract to a bowl of butter and sugar, and use electric beaters to cream the mixture till light and fluffy.</span></div>
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<span style="font-family: trebuchet ms;">3 Add the eggs one at a time and beat well after each addition</span></div>
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<span style="font-family: trebuchet ms;">4 Fold the flour into the mixture alternatively with the milk until combined</span></div>
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<span style="font-family: trebuchet ms;">5 Divide the mixture into 2/3 and 1/3 (original from book is 1/2) into separate bowls</span></div>
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<span style="font-family: trebuchet ms;">6 Combine the cocoa mixture into the smaller 1/3 portion and combine well</span></div>
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<span style="font-family: trebuchet ms;">7 Spoon the 2 portions alternatively using a spoon into the pan</span></div>
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<span style="font-family: trebuchet ms;">8 Use a metal skewer and cut through the mixture to create a marble effect (do not overdo it)</span></div>
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<span style="font-family: trebuchet ms;">9 Bake for 50-60min and leave in the tin for 5 min before removing</span></div>
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<span style="color: #000066; font-family: trebuchet ms;">To make the chocolate coating, double boil 125g of dark chocolate with 20g of butter</span></div>
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<span style="color: #000066; font-family: trebuchet ms;">Stir well then cream the chocolate coating onto the cake when cake has cooled</span></div>
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<span style="color: #000066; font-family: trebuchet ms;">Refrigerate it and it will be ready to serve after the coating has set in</span></div>
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</div>Missyhttp://www.blogger.com/profile/17346412336236602264noreply@blogger.com2tag:blogger.com,1999:blog-2306093955498513749.post-12452784413728087102011-09-01T22:26:00.001+08:002011-09-01T22:26:00.728+08:00Ngoh Hiang<div><span style="font-family:verdana;">This is one of my favourite dish but it's alot of hard work. You should dedicate your time to making this dish as there are several steps to follow. This version is from my mom who puts in alot of effort and I'm learning the ropes because it tastes so good that I have to try. I always tell myself there is no short cut to anything. I believe that if you want to truly enjoy good food, you have to be patient, and work towards perfecting it :D<br /><br /></span><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5625132933689213682" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFS55g80DffqDjc_olDzbwP7ck3MgQAvYXEsUN7KqtIjRbpK8_sL7is_5SeEinUQXi6xTMKknEgUlUdSrDwZkWuPjVanm-MxNyBBx2D5i04ZU1ajl-GRDx9w9s9i9Yfm7jclmArN8Ib237/s400/IMG_0414.JPG" /><br /><br /><p><span style="font-family:verdana;">Sorry folks, it's a sought after item in the house that I didn't manage to take close up and cross sectional shots :D<br /><br /></span><span style="font-family:verdana;">Ngoh Hiang is one of the Hokkein dish that is made up of mainly minced pork and water chestnut then wrapped in beancurd skin. Frying the skin gives the salty crispy texture.</span><br /><span style="font-family:verdana;"></span><br /><span style="font-family:verdana;">Here is a guestimation of what I did for my family lunch for 6 today.</span><br /><span style="font-family:verdana;"></span><br /><span style="font-family:verdana;">Some minced pork - roughly about 400g<br />Beancurd sheet - need to be wiped thoroughly as it contains alot of sodium<br />About 3-5 prawns - deshelled and deveined - chopped </span><br /><span style="font-family:verdana;">3 Water chestnuts - washed, peeled and chopped</span><br /><span style="font-family:verdana;">1/2 egg - beaten</span><br /><span style="font-family:verdana;">Seasoning - sesame oil, pepper, salt, 5 spice powder</span><br /><span style="font-family:verdana;">Oil for frying </span></p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 347px; DISPLAY: block; HEIGHT: 430px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5638125029506072674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpHrUuLaDDc1gh5OAf_40_mrT-6dDkSspihN41gA4gDQoQ9DRVBWOcNohHa9BAeu7J3U2H9vWXABv-mk3RWTT1DHGTbuIPWGgaBmjL1wzRtL9VEJJFrK1wvCwAOYOPLgZNEtIj92tZzKoA/s400/ingredients.jpg" /> <br /><p><span style="font-family:verdana;">1. Mix minced pork with chopped water chestnut and prawn</span><br /><br /><span style="font-family:verdana;">2. Add half an egg mixture to the meat (so the content becomes smooth and not crumbly). Mix.<br /></span><br /><span style="font-family:verdana;">3. Add seasoning and mix well </span><br /><br /><span style="font-family:verdana;">4. Cut the beancurd sheet into rectangle shapes and fill a tbsp of minced pork into the sheet</span><br /><br /><span style="font-family:verdana;">5. Line them in a row then row the sheet<br /><br />6. Line the end of each roll with some egg so it sticks together well</span><br /><br /><span style="font-family:verdana;">7. Steam all the ngoh hiang till meat is cooked, and colour of beancurd sheet turns lighter</span><br /><br /><span style="font-family:verdana;">8. Dap dry before frying them in hot oil</span><br /><br /><span style="font-family:verdana;">9. Turn the sides to ensure they are thoroughly cooked</span><br /><br /><span style="font-family:verdana;">10. Serve when hot.</span><br /><span style="font-family:verdana;"><br />This goes well with sweet sauce or Thai sweet chilli sauce.</p><br /></span></div>Missyhttp://www.blogger.com/profile/17346412336236602264noreply@blogger.com0tag:blogger.com,1999:blog-2306093955498513749.post-89481304095611194432011-07-30T15:35:00.002+08:002011-08-01T21:44:44.961+08:00Our lunch on Sunday<span style="font-family:trebuchet ms;">The master of the house doesn't like messy and oily kitchen. He has spotted some ants around in the kitchen ever since we started cooking a month or two ago.. Ive always kept the kitchen really clean, at least to my standard and I'm quite a clean freak actually. But if you start cooking in the house, you can expect your friendly pests coming for a visit very soon.</span><br /><span style="font-family:trebuchet ms;"></span><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 267px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5622431599235684018" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzO7HPzauZtSc_aUKwCjzZRC2zkGScjskm0VpBw-UybPJbnmya2bJEwzbR9-zUGjXNHt4BSxxayNoITz2mRdJ2DSRoDAxSJ3vtvFVk57Lmex3tS7mumD9TCrYaBJVse8TPhl5rZBBmHLAb/s400/Lunch+%25285%2529.JPG" /><br /><span style="font-family:trebuchet ms;">Anyway here's our Sunday lunch with <strong><span style="color:#006600;">Broccoli and Mushrooms</span></strong>.</span><br /><span style="font-family:trebuchet ms;"><br /></span><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5622429396387079586" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD_rFCmIZMp96M1axUUt5MTWqeOvP9m-DI1ujSyl4mC4wIrHNi33bke_Mie9-kjXwSDgmIwM5jYgTGYKdgUF9JysTJBLDqaCWQxv64S_5UEF5gh5_sd7Zt0SPB0jDm27Z8bPKj0knrA6CB/s400/Lunch+%25282%2529.JPG" /><br /><br /><p><span style="font-family:trebuchet ms;">It is a relatively easy task to do and the result is quite satisfying for me</span><br /><span style="font-family:trebuchet ms;"><strong><br />Stir Fry Broccoli with Mushrooms</strong></span><br /><span style="font-family:trebuchet ms;">Broccoli (one floret - to cut, wash and boiled in water for a short while)<br />1/2 tsp of minced garlic<br />Sliced Chinese dried mushroom (about 4-5)<br />(Chinese mushrooms must be washed and soaked for at least an hour to soften it. When soft, cut away stem and keep the water)<br />1-2 tbsp of oyster sauce mixed with 1 tsp of cornstarch and some water to dilute<br />Light soya sauce<br />Some cooking oil</span><br /><span style="font-family:trebuchet ms;"><br />1. Heat wok with a little oil<br />2. Fry garlic till semi brown<br />3. Fry mushroom for a while then add in boiled broccoli<br />4. Throw in the mushroom water then oyster sauce mix<br />5. Cover wok and let the dish simmer for a few min<br />6. Add salt and pepper and some soya sauce if required. (I add some sesame oil as well)<br />7. Serve.<br /></span><span style="font-family:Trebuchet MS;"><em><br />About Broccoli</em></span></p><br /><br /><p><span style="font-family:Trebuchet MS;">Broccoli is one of the healthiest vegetable. I used to hate broccoli alot because of its shape, texture and colour. It took me some 30 years to get over it and finally eat it because of its numerous health benefits. For a start, broccoli has numerous anti cancer, anti viral and anti bacterial properties, and is high Vitamin C and dietary fibre. It also contains beta carotene like carrots (seen from its rich colour) and reduces the risk of prostate cancer. However boiling it for too long reduces the benefits significantly. If possible, do not cook it for too long.</span></p><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;">Enjoy!</span>Missyhttp://www.blogger.com/profile/17346412336236602264noreply@blogger.com0tag:blogger.com,1999:blog-2306093955498513749.post-75288750477431722772011-06-30T15:56:00.000+08:002011-06-30T15:56:00.176+08:00My other pictures - totally unrelated :)<div><br /><div><span style="font-family:trebuchet ms;">Hi folks.. here are some of my other pre wedding and wedding shots :)</span></div><br /><div><span style="font-family:trebuchet ms;">Totally not related to my blog, but just want to share before I start on my culinary posts.</span></div><br /><div><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 267px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5622435868010802834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqCbHYztzahTJm7YBQDO6Kuczc4N5YeYrGn2iLEidAlwV_9pN9mws4lbWncE8g5LEmuEY6DImEMTrXi3Yxbq2GytK-Tda44G_211ydf_wXWGsTsjizTmG1VSKSE2Ty-5eOCfQT1Mcp-jd8/s400/felix+%2526+joan_183.jpg" /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5622437675448272642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD0wWRMfppTCPVKTA7SX78U2VqJaRHBjyFy0qMWQvB-jVMNvLGqj-RGAtvg2ftIz3FtWsNYrJbU9B7X9R8yRFjeZ-_epvrxsu7ZQw4DMaKNgJRSQ3uh2ymj4oEk8Ch_YDOIjdYCCKuWR1s/s320/424.jpg" /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 242px; DISPLAY: block; HEIGHT: 165px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5622438921069270978" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgabOZIoezAK-hn1NLacJAmZbnWkdN3EwVBUmM7kbSFR0VOWzedFKxcXfvczhSI48tVVV7z67Bm5S5npzVZNe94l_rSePY8nIy5Q-IAR8-BjMj4ilJqBbYVZf8r4s6LUGasvUVFBGFI_fn_/s200/292pm.jpg" /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5622434737005161010" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBieDxD8_tRl4FmKIjlYJoYeUIfaDIbfKnwx2aJFrvt-XPW9grff5bc-s2giyOpfQW0A68IPZoz2S1M84Es_ghW1ygybl9AVvb30qzgj5zUMvGTIty_PRBRNDlZ092UHnM6ldYJbyPWwpZ/s400/IMG_2225.jpg" /><br /></div><br /><div><span style="font-family:trebuchet ms;"></span></div><br /><div><span style="font-family:trebuchet ms;"></span></div><br /><div><span style="font-family:trebuchet ms;"></span></div></div>Missyhttp://www.blogger.com/profile/17346412336236602264noreply@blogger.com4tag:blogger.com,1999:blog-2306093955498513749.post-73859720710931761812011-06-19T18:44:00.003+08:002011-06-19T19:05:43.614+08:00Avalanche of events<span style="font-family:trebuchet ms;">Sorry folks, I have been lagging in my posts and neglecting my blog. This is not usual cos I just got married in May! Here's a sneak preview of my pre wedding shoot to those who still log into my blog :)</span><br /><span style="font-family:trebuchet ms;"></span><br /><br /><p><span style="font-family:trebuchet ms;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 182px; DISPLAY: block; HEIGHT: 273px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5619880818153324258" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivbOmMZGW5HkJGIXL9T3Adhs_uOZaPXGL_D-8MjCRaZYOPCScuhxpsl25NOfUeJu_pWXr1v5W2pw0HErXSIBXEnnfXlya2_xA186tWJQneSy6jQZat-p8zz6NEJtoArz20nl_jdGkFDcqA/s400/felix+%2526+joan_237.jpg" />The shoot was taken in Perth in Sept last year, which explains for my very delayed telecast of my bakes. Lots of planning and effort went to choosing the studio and preparing the necessary logistics for the Perth shoot. We had to coordinate with our parents who went along with us as well. It was fun but tiring. The weather was cool and sometimes very chilly depending on where we went. It was a fun experience I must say. It was all worth it and I love most of the photos.</span></p><span style="font-family:trebuchet ms;">Then after that, with actual day wedding and a house to tackle, it is no joke that I dont even have time to have a decent sleep. Let alone my blog. The house reno was a massive job, even more massive than the wedding prep. The actual day wedding activities went quite smoothly and the dinner was the smoothest and fastest I've ever seen! </span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">And right after the wedding was our honeymoon. It was like a avanlanche of events that took place. I can't keep the sense of balance.. I hardly had the time to breathe and before I knew it, I was back at work and plouging through my 3 weeks' due of work. </span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">In my new matrimonial home, I have myself a built-in TECNO oven which I've not fully explored, a microwave oven an a refrigerator that has an ice water dispenser. I love my kitchen - it's the best part of my house, at least to me. Alot of effort and time were spent again on kitchen and home appliances. Doing research is no joke esp when you have a wedding in place. Every weekend was spend in Harvey Norman, furniture shops and Mustafa. We had to suss for the best deals, and realised sometimes they were not the best. We had to coordinate with our ID guys very closely and it was a nightmare to do a major house reno when we were having a wedding soon and we both hold full time jobs. Anyway my kitchen is themed in white, with orange glass panel which I can scribble on for my last min grocery shopping. As it is mainly white, it takes abit more effort to do the cleaning esp with my strands of hair all over the place. It can get quite frustrating at times, when the winds so strong in the East. </span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">I will try to snap more photos, along with my new bakes and recipes in my next update.</span><br /><span style="font-family:trebuchet ms;">Stay tuned!</span><br /><span style="font-family:trebuchet ms;"></span>Missyhttp://www.blogger.com/profile/17346412336236602264noreply@blogger.com8tag:blogger.com,1999:blog-2306093955498513749.post-7085285763544155512011-05-21T13:02:00.000+08:002011-05-21T13:02:00.684+08:00Thai Olive Fried Rice<span style="font-family:trebuchet ms;">I had attempted a Thai Olive Fried Rice before but this one is cooked using organic brown rice. I dont usually include brown rice in my diet but since I had a packet of organic brown rice sitting in the kitchen, I took it one day to try...</span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">Here's the stuff required for a simple and good yummy meal. I have not indicated the quantity as it was only for one person's serving. However it can be largey based on guesstimation:</span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">Dried shrimps - chopped (around 2 tbsp)</span><br /><span style="font-family:trebuchet ms;">Mince chicken </span><br /><span style="font-family:trebuchet ms;">Olive (Chinese olives from the supermarkets)</span><br /><span style="font-family:trebuchet ms;">Egg (1)</span><br /><span style="font-family:trebuchet ms;">Shrimps - about 4-5 small to medium size</span><br /><span style="font-family:trebuchet ms;">Organic brown rice (about 1 cup for 1-2 persons to share) - cooked and set aside</span><br /><span style="font-family:trebuchet ms;">Chopped garlic</span><br /><span style="font-family:trebuchet ms;">Fish sauce and pepper</span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">Boil shrimps till they turn red. Drain when cooked and put in cold water, then drain again</span><br /><span style="font-family:trebuchet ms;">Fry the garlic and dried shrimps in olive oil</span><br /><span style="font-family:trebuchet ms;">Add in the mince chicken and fry till thoroughly cooked. Set aside in the wok</span><br /><span style="font-family:trebuchet ms;">Fry egg till thoroughly broken/cooked</span><br /><span style="font-family:trebuchet ms;">Fry the dried shrimps, rice and boiled shrimps. Add in the bottled olive (pitted)</span><br /><span style="font-family:trebuchet ms;">Add in (about 1 - 1.5 tbsp) fish sauce and pepper. Mix and fry thoroughly</span><br /><span style="font-family:trebuchet ms;">Drizzle with pork floss if desired<br /><br /></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg59XEr9oAVLzEzpdDTn2PgehDDcTmX1RavUqT2tgrYZxn9bMPvJRF8QqX6wg3HaS_QuI4-IlE50DpWx_rStwPGmBUwRb7zUAPE72Z0FkZmNAZ_qYr0xv0ZhyWRbSL88gDiZknQXkEVv-Cg/s1600/Fried+Rice.jpg"><span style="font-family:trebuchet ms;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5549656788474234050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg59XEr9oAVLzEzpdDTn2PgehDDcTmX1RavUqT2tgrYZxn9bMPvJRF8QqX6wg3HaS_QuI4-IlE50DpWx_rStwPGmBUwRb7zUAPE72Z0FkZmNAZ_qYr0xv0ZhyWRbSL88gDiZknQXkEVv-Cg/s400/Fried+Rice.jpg" /></span></a><span style="font-family:trebuchet ms;"><br />enjoy.<br /></span><div></div><div><span style="font-family:trebuchet ms;"></span></div>Missyhttp://www.blogger.com/profile/17346412336236602264noreply@blogger.com0tag:blogger.com,1999:blog-2306093955498513749.post-39325975271385926852011-04-21T20:59:00.000+08:002011-04-21T20:59:00.455+08:00<span style="font-family:trebuchet ms;">I like Aglio Olio spaghetti but my version is somewhat quite substandard :)</span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:trebuchet ms;">One fine Saturday morning, I had the craving for Aglio Olio. I made a trip to the supermarket and got myself Dory Fish, chicken sausages and some mushrooms. To me, cooking spaghetti is relatively easy (in my own standards of course).</span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">Boil the spaghetti first, with a pinch of salt in the pot. Boil it for more than 5min to get the real al dente texture, from my experience. Leave it a little longer to get it a bit softer, but not too overcooked. Once boiled and cooked, drain it out with a sieve and leave aside with olive oil so they do not clump together.</span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">Then I simply season the fish with salt and some herbs and seasoning before frying. Then, I fried the sausages till thoroughly cooked/brown with olive oil.</span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">Set aside these and start frying the garlic and mushrooms. Add in the sausages and pasta and toss it with olive oil. Turn off the fire and toss in the dory fish with some chilli flakes and shredded parsley.</span><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1wctOKMgzER-TwmfCoYOq3u4LBpZzYh1K062Vl16KxvV9MzeKnXsh5iPfBIU5Rmxf6Tryni72fMqRVMzdgoazRMJsEibLkydHfFzkM1sOCIzCfF2WbwXSUEvvWb13Cu_oUKMcaAjDN_cX/s1600/pasta2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5543114888577983378" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1wctOKMgzER-TwmfCoYOq3u4LBpZzYh1K062Vl16KxvV9MzeKnXsh5iPfBIU5Rmxf6Tryni72fMqRVMzdgoazRMJsEibLkydHfFzkM1sOCIzCfF2WbwXSUEvvWb13Cu_oUKMcaAjDN_cX/s400/pasta2.jpg" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiOgoDuSZGdcXPN0NoHDj5k-Vx9yHMeQGw_K4LsFHPyVHlhYmIYuyLA8mv3RYPyQgswIIUHH9dDlzCe1Qs0KpfORWt-K6F0JShsLFURWrpSuE0jA2XQs0ikfk5h2tzvsm6t4aBEM8D9_5R/s1600/pasta.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5543100180369947202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiOgoDuSZGdcXPN0NoHDj5k-Vx9yHMeQGw_K4LsFHPyVHlhYmIYuyLA8mv3RYPyQgswIIUHH9dDlzCe1Qs0KpfORWt-K6F0JShsLFURWrpSuE0jA2XQs0ikfk5h2tzvsm6t4aBEM8D9_5R/s400/pasta.jpg" /></a><br /><span style="font-family:trebuchet ms;">Not well taken but the taste was surprisingly good!</span><br /><div></div>Missyhttp://www.blogger.com/profile/17346412336236602264noreply@blogger.com0tag:blogger.com,1999:blog-2306093955498513749.post-10997685682568318562011-03-02T22:45:00.000+08:002011-03-02T22:45:00.265+08:00Beancurd Barley with Ginko Nut Dessert<p><span style="font-family:trebuchet ms;">I have always liked to take Chinese dessert as they are often easier to prepare compared to Western ones. They require lesser ingredients and the ingredients used are often easier to find. It only takes about 30 min to an hr to prepare one simple yet delicious dessert.</span></p><p><span style="font-family:trebuchet ms;">This Beancurd Barley with Ginko Nut dessert is sweet and healthy!<br /><br /></p></span><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 286px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5505276988638590386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPzhhpwvgzIqa56jFZd2UISsO71SvimLK1IpmSwz_VskKYp3JU6zOPFW5c6OGQo9qh6vWxqyQVY2LajtIIXaq8K7awvAekQEXKzd5P5IbxwjZ9DyfwXMnc-kXTYByl3_aS-INMYuGnPQqu/s400/ingredients+copy.jpg" /><br /><span style="font-family:trebuchet ms;">All you need:<br /></span><br /><span style="font-family:trebuchet ms;">5-6 cups of water<br /></span><span style="font-family:trebuchet ms;">1/2 cup barley seeds (approximate)<br />1 beancurd sheet (soaked in water till soft - about A4 size)<br />3 1/2 tbsp rock sugar (depending on how sweet you want)<br />1 egg white </span><br /><br /><p><span style="font-family:trebuchet ms;">1. Boil barley in water till soft.<br />2. Add in gingko nuts and boil for another 20min.<br />3. Add in beancurd sheet and let it break while cooking. Continue stirring.<br />4. Add in sugar. Stir well.<br />5. Heat over slow fire for about 20-30min.<br />6. Add egg white and stir evenly.<br />7. Ready to serve. </span></p><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5505277041084417698" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihfwgWP5n2_IJ0mn_46EdKy3FrvaPp1P9-QpBcy5vLqAuXSf4AVPMCBwRKa0r2EzCQwX6ehQtAuc0oAeErMVlFxL1c0rf6QYS5GLA99A4q2Y7TYmRc5O6bUQ2C0XoAK1SkZKveLHceQtxz/s400/Picture+121+copy.jpg" /><br /><span style="font-family:trebuchet ms;"></span>Missyhttp://www.blogger.com/profile/17346412336236602264noreply@blogger.com5tag:blogger.com,1999:blog-2306093955498513749.post-79232144205049453732011-01-23T21:47:00.003+08:002011-01-26T22:20:01.022+08:00Coffee Cake<span style="font-family:verdana;">This is one of my favourite cake. It is easy to bake and the aroma of the coffee just brings you to a totally different realm! I am a non-coffee drinker, but this coffee cake is simply too delicious to be missed. It has a rich butter flavour but the </span><span style="font-family:verdana;">coffee aroma is of the right amount that is not too overpowering nor bland. You should try it. Good with a cup of tea in the afternoon....</span><br /><br /><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 262px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5453683747862173378" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpUNzgqcSKBtEfkJbxK3IDwMBmhEtTq0JjFs0U80RS8HSRp3Plls-CEIGemkpsDUF9D-nZ7pgrXgqLzw2P8xCCo0jDE0gz3YszLctXFb6b_SdcSMqkdkjm5vpAmjgDTB4EHf5tFvJ6BTTv/s400/Picture+044.jpg" /><br /><span style="font-family:verdana;">195g softened butter<br />125g soft brown sugar<br />2 eggs<br />1 tbsp coffee (I use 3 in 1 instant coffee powder)<br />155g self raising flour, sifted<br />100ml milk<br /><br /><strong><em>Optional<br /></em></strong></span><span style="font-family:verdana;"><em>To Make Coffee Topping: 125g icing sugar<br /></em></span></p><p><span style="font-family:verdana;"><strong>Steps<br /></strong>Pre heat oven to 150deg C<br />Beat 185g of butter and brown sugar with electric beater till light and creamy<br />Add eggs a little at a time and mix well<br />Add in 4 tsp of coffee<br />Fold in flour and salt, alternating with milk into creamed mixture<br /></span><span style="font-family:verdana;">Spoon evenly into trays and bake for 30min </span></p><p><span style="font-family:verdana;">Optional: </span></p><p><span style="font-family:verdana;">To make coffee topping, combine the remaining butter and coffee, with the icing sugar and 1 1.5 tbsp boiling water in a small bowl<br /></span><span style="font-family:verdana;">Spread a little icing over until evenly covered<br /><br />As you can see, I opted for sprinkling of cocoa powder and a little icing sugar instead :)</span></p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5453684020185602802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtRAbcMdQ_eGP_otIoLdC1Lgo9GF-JTpUiVKfWnxtx4CluTi1bUv2-WUWNftRiPcQ6m1wJiW6ijMVnlV3yW6epNzk1aJJtT7o-YE6KCuL1-a7n6BRD3xABZH3c9eFM9e5JlguBltQfWcBH/s400/Picture+049.jpg" /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5453684457282137330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ehJNKdVGDg1qrnkBJdZTPaW-4M_VdTQBWSGWKQY7szkosG1k1XI_p6PjfjpKJvdmlVt4Yu5KDIX9xubg9cXF_o5EvS4jIsX4HPFQtKsRoreP4WIRLaZFltZPywi6-bRu5zbWB75uzZwl/s400/Picture+062.jpg" /><br /><span style="font-family:Verdana;font-size:85%;"><em>Adapted from Cakes & Slices</em></span><br /><span style="font-family:Verdana;"></span>Missyhttp://www.blogger.com/profile/17346412336236602264noreply@blogger.com7tag:blogger.com,1999:blog-2306093955498513749.post-85111680933977893592010-12-12T21:34:00.001+08:002010-12-13T22:59:07.097+08:00Light Fruit Cake<span style="font-family:verdana;">Fruit Cakes, unlike any other typical cakes, require abit more time, effort and patience. With the careful attention, you can be assured of the special feeling of fulfilment when lifting a freshly baked fruit cake out of the oven. Especially when Christmas is round the corner.</span><br /><br /><br /><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 367px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5531621519003695442" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg4Zh1Sbh98Qr9OakaQbJVVLHgbSOxCknMsGgaukIySUr84GoVIyxEmGwhbFxVov9kJiafDr2GqKEaNTg1hEH67EQtSXjTI1x4HDJEfBzEKayLQa0xwoTT0nTx3goHD6IM4wGow1LvkujO/s400/fruitcake+copy1.jpg" /> <span style="font-family:verdana;">In preparing a fruit cake, make sure you do the extra step of lining the tin in double layers as well as wrapping layers of newspaper around the outside of the tin due to the long cooking time. Lastly sit the tin on layers of newspaper in the oven.</span><br /><br /><span style="font-family:Verdana;">I had a request for a fruit cake from a colleague of mine for her mother as her mother loves fruit cake. I promised her I will do it one day for tasting when I have abit more time and when the baking mood is back. </span><span style="font-family:Verdana;">I managed to get it done one day and here's the recipe I wish to share that differs from the one I <a href="http://sweetcrumbs.blogspot.com/2009/12/nutty-fruit-cake.html">used to make</a>. However the appearance of my cake differs greatly from the picture in my cook book (</span><span style="font-family:verdana;">Baking: A commonsense Guide). I wish I could reach that standard one day : ( My cake turned out very crumbly.. and broke into pieces once I cut it.<br /></span><span style="font-family:trebuchet ms;"><br /></span><span style="font-family:Verdana;">Preparation time: 40 min</span><br /><span style="font-family:Verdana;">Total cooking time: 3 hrs</span><br /><br /><span style="font-family:Verdana;color:#990000;"><em>185g unsalted butter, softened</em></span><br /><span style="font-family:Verdana;color:#990000;"><em>115g caster sugar</em></span><br /><span style="font-family:Verdana;color:#990000;"><em>3 eggs</em></span><br /><span style="font-family:Verdana;color:#990000;"><em>160g sultanas</em></span><br /><span style="font-family:Verdana;color:#990000;"><em>100g currants</em></span><br /><span style="font-family:Verdana;color:#990000;"><em>60g chopped glace apricots</em></span><br /><span style="font-family:Verdana;color:#990000;"><em>45g chopped glace figs</em></span><br /><span style="font-family:Verdana;color:#990000;"><em>250g chopped glace cherries</em></span><br /><span style="font-family:Verdana;color:#990000;"><em>80g macadamia nuts, coarsely chopped</em></span><br /><span style="font-family:Verdana;color:#990000;"><em>185g plain flour</em></span><br /><span style="font-family:Verdana;color:#990000;"><em>60g self raising flour</em></span><br /><span style="font-family:Verdana;color:#990000;"><em>125ml milk</em></span><br /><span style="font-family:Verdana;color:#990000;"><em>1tbsp sweet sherry</em></span><br /><br /><span style="font-family:Verdana;">For all the dried fruits, I simply bought a packet of mixed fruits from the supermarket to ease the hassle of buying individual packs and weighing them all. </span><br /><span style="font-family:Verdana;">That comes to about 605g in total. And as I couldn't find sherry nor rum, I replaced it with orange juice and I also replaced macadamia nuts to walnuts and almonds both chopped.</span><br /><br /><span style="font-family:Verdana;">1. Preheat oven to 160 deg C and grease and line a deep 20cm round or 18cm square cake tin. </span><br /><br /><span style="font-family:Verdana;">2. Cream butter and sugar together until well combined. Add the eggs one at a time and beat well after each addition.</span><br /><br /><span style="font-family:Verdana;">3. Stir in the fruits and nuts.</span><br /><br /><span style="font-family:Verdana;">4. Sift in half the flours and half the milk, stir to combine then continue with the rest of the flour and milk followed by sherry (my juice)</span><br /><br /><span style="font-family:Verdana;">5. Spoon the mixture onto the tin and tap the tin to remove any air bubbles. </span><br /><br /><span style="font-family:Verdana;">6. Wrap the outside of the tin and layer the rack with newspapers. Bake for 1 3/4 hours. Remove from oven and wrap tin in a tea towel until cool. Store in an airtight container for up to 2 weeks. </span><br /><span style="font-family:Verdana;"></span><br /><span style="font-family:Verdana;"><em>(note: top of the <span style="font-family:verdana;">tin may need to be covered during baking if it colours too much)</span></em></span></p><p><span style="font-family:verdana;"></span> </p><p><span style="font-family:verdana;">Pls spread the word for the festive season and visit my fellow blogger's blog :)</span></p><p><a href="http://www.passionbaker.blogspot.com/2010/11/aspiring-bakers-2-christmas-dec-2010.html"><span style="font-family:verdana;">www.passionbaker.blogspot.com/2010/11/aspiring-bakers-2-christmas-dec-2010.html</span></a></p><p><span style="font-size:130%;"><span style="color:#ff0000;">MERRY XMAS EVERYONE!</span><br /></span><span style="color:#ff0000;"></span><br /><span style="color:#ff0000;"></span></p>Missyhttp://www.blogger.com/profile/17346412336236602264noreply@blogger.com5