Monday, October 26, 2009

Hokkien Mee

600g mee
200g pork (sliced)
200g prawn
150g fish cake (sliced)
200g choy sum
5 cloves garlic (chopped)

3 tbsp light soya sauce
2 tbsp thick soya sauce
Dash of pepper
1 litre broth

1. Stir-fry garlic until fragrant.
2. Add the pork, prawn and fish cake and stir-fry until cooked.
3. Add the sauce until let it boiled.
4. Add in the mee and choy sum and let it simmer until the mee is soft and the sauce is thick. Serve hot.

Tuesday, October 20, 2009

Marmite Chicken

This recipe was adapted from Kuali but made slight changes to it.

½ a chicken, chopped

½ tsp pepper
1 tbsp oyster sauce
1 tsp light soy sauce
½ a beaten egg
3 tbsp cornflour

Sauce ingredients
1 tbsp marmite yeast extract
1 tbsp sugar
1 tsp honey
1 tbsp light soy sauce
A pinch of chicken cube
100ml water

Season chicken with marinade for at least an hour. Deep-fry in hot oil till golden or until cooked through. Dish out and drain from oil. Heat 1 tablespoon oil in a wok and pour in sauce ingredients. Cook over medium low heat until sauce is thick.Return pre-fried chicken to the wok and toss until well coated with the sauce. Dish out and serve.

Roasted Chicken with Pasta

Prepared this meal using the Orange Roasted Chicken recipe. This time replaced orange with one whole lemon (preferred choice). For side dish, cut each potato (leave the skins on) into 4 or 6 even wedges, dependíng on their size. Mix the potatoes with butter and dried thyme leaves and baked it together with the chicken.

For the pasta, for ease, served it with Leggo's Napoletana Pasta Sauce and topped it with mixed vegetables.

Tuesday, October 6, 2009

Birthday Cupcake

My daughter was so excited after receiving this beautiful cupcake with sugar print from her friend, Sis Elizabeth for her 4th birthday. She just love princesses ……

Friday, October 2, 2009

Chocolate Cupcake with whipped cream

This recipe was adapted from Family Favorites Muffins and Cupcakes published by Parragon. However, for ease, replaced the cream cheese frosting topping with whipped cream and then dust lightly with sifted cocoa. Made 12 cupcakes instead of 18 as recommended, ending up making it looks bigger and just like muffins :-)

For those who prefers it plain ......

For those who loves it with whipped cream ......

For my daughter who asked for more, more whipped cream ........
6 tbsp butter
100 g caster sugar
2 eggs, lightly beaten
2 tbsp milk
55g plain chocolate chips
225 g self-raising flour
25 g cocoa powder

Method for chocolate cupcake
1. Place 18 double –layer paper cases.
2. Put the butter and sugar in a bowl and beat together until light and fluffy. Gradualy add the eggs, beating well after each addition. Add the milk, and then fold in the chocolate chips. Sift in the flour and cocoa, then fold into the mixture.Spoon the mixture into the paper cases and smooth the tops.
3. Bake the cupcakes in a preheated oven, 200C for 20 minutes or until well risen and springy to the touch. Transfer to a wire rack to cool.

Pork Belly with Tau Kee (beancurd skin)

300 g of pork belly (sliced)
5-6 sticks of tau kee
7 chinese mushroom (sliced)
5 cloves of garlic (chopped)
Salt to taste
2 tbsp light soya sauce
1 tbps dark soya sauce
4 cups of water

1. Soak the "tau kee" until soft, cut into pieces of 1- 1.5 inches wide and set aside.
2. Heat the oil and saute garlic. Place the belly pork, mushroom and light soya sauce and stir-fry for about 4-5 minutes.
3. Add in the tau kee and stir-fry for another 1-2 minutes.
4. Pour in the water, dark soya sauce and salt. Let it simmer for about 15-20 minutes under slow fire.

Thursday, October 1, 2009

Petola with eggs

1 piece of petola
1 egg
2 tbsp dried shrimps
4 cloves of garlic (chopped)
2 tbsp water
Salt to taste

1. Cut the petola into pieces about 2 cm thick each and set aside.
2. Heat the oil and sauté the garlic and dried shrimps.
3. Place the petola, water and salt and let it cook until the petolas are soft.
4. Lastly, add in the egg and give it a quick stir.

Stir-fried Sengkuang (Turnip)

Gave this dish extra sauce for the children.

1 sengkuang (sliced)
1.5-inch carrot (sliced)
¼ cup of dried shrimps
6 cloves of garlic (chopped)
3 tbsp light soya sauce
2 tbsp dark soya sauce
Salt to taste

1. Saute garlic and dried shrimps until fragrant.
2. Add in the sengkuang and carrot and stir-fry for a while.
3. Pour in the sauces, salt and water and simmer it until the sengkuang turns soft (softness at your own preference).