tag:blogger.com,1999:blog-10493434986547122622024-03-13T07:47:22.549-04:00I am What I CookWHAT'S BURNING IN MY KITCHEN RIGHT NOW..Happy Bellyhttp://www.blogger.com/profile/16672579024917390068noreply@blogger.comBlogger144125tag:blogger.com,1999:blog-1049343498654712262.post-55938173947163703992012-04-10T06:43:00.003-04:002012-04-10T06:52:34.449-04:00Bonjour!Bonjour! It's a new life in France for my family...We have arrived here in a small city southwest of Paris for a week now. We are homeless, carless and poor! Yes, everything's so expensive here even with the Euros at one of it's lowest rate now. Sigh, the most difficult part is the language and despite learning it from a private tutor prior to coming here. Truly understand the term 'duck and chicken' lol!<div>We are still in the midst of finding a rental house which is really difficult as there are not many in the market and many people are also looking for a place...We have put in our interest in a house so we are just waiting for the owner to accept us. Or else we have to start looking again. Yes, we are so desperate for a place that we are actually putting in our interest for a house that is just a stone throw away from a cemetery.....note the desperation?! But it seems that that is a cemetery in every few streets here in France....Not sure if it's a norm...</div><div>Hope to get a place by this month so that I can start cooking for the family..and my toddler and crawler who have been eating microwave and bottled food. Praying hard!!!</div>Happy Bellyhttp://www.blogger.com/profile/16672579024917390068noreply@blogger.com3tag:blogger.com,1999:blog-1049343498654712262.post-18081012248997722232011-10-12T22:26:00.003-04:002011-10-12T22:30:51.825-04:00Coming back soon...Dear Readers,<div>I am sorry that I have neglected this blog for the longest time. I am back in SG now and life has been busy with my toddler attending playgroup and a 3 mth old addition to my humble family....I have a daughter to dress up now yippeee!!! LOL.</div><div><br /></div><div>I am still cooking but have not been baking for a long time as my house is pretty much still in a mess....108 items (boxes/furniture & toys) from US!! Gosh, I must have depleted my savings shopping online! </div><div><br /></div><div>I will try to put up some posts soon before you, my loyal reader decide to abandon my blog :' ((</div>Happy Bellyhttp://www.blogger.com/profile/16672579024917390068noreply@blogger.com0tag:blogger.com,1999:blog-1049343498654712262.post-47404443105263827482010-12-15T22:26:00.002-05:002010-12-15T22:29:55.268-05:00Blog Temporary ClosedI will not be posting as I am moving back to SG. Have been busy packing the house and it is definitely not an easy feat with a clingy toddler following me the whole day and a tiny one in my tummy ; p<div><br /><div>It doesn't help when Hub is away for the last 3 weeks either. Sigh, hope to post again once I set up my kitchen in sunny island ; ))</div><div><br /></div><div>Keep on visiting my post for latest updates!!!</div></div>Happy Bellyhttp://www.blogger.com/profile/16672579024917390068noreply@blogger.com0tag:blogger.com,1999:blog-1049343498654712262.post-90695657827702810382010-10-26T19:15:00.006-04:002011-06-25T13:24:06.185-04:00Vegetarian Fried Bee Hoon<a href="http://2.bp.blogspot.com/_URmZgVnawOU/TMdhNjsG_3I/AAAAAAAAAyk/XKsr9JEbJO8/s1600/DSC_0590.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://2.bp.blogspot.com/_URmZgVnawOU/TMdhNjsG_3I/AAAAAAAAAyk/XKsr9JEbJO8/s400/DSC_0590.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5532497552794386290" /></a>Made this for dinner last night together with <a href="http://iamwhaticook.blogspot.com/2010/07/korean-spicy-wings.html">Spicy Wings</a>. Altered my own recipe a bit and this is by far my best recipe ; )<div>Hope you like it too....</div><div><br /></div><div><b>What You Need:</b></div><div>2.5 pieces of dried Bee Hoon (I use Wai Wai brand)</div><div>1/2 small cabbage, sliced thinly</div><div>1 cup long beans, sliced diagonally lenthwise</div><div>3 carrots, shredded</div><div>5 dried mushroom, soaked and sliced thinly (keep water)</div><div>1/2 red onion, sliced thinly</div><div>3 cloves garlic, minced</div><div><br /></div><div>Seasoning</div><div>1 tbsp oyster sauce</div><div>3 tbsp light soy sauce</div><div>1 tbsp sesame oil</div><div>2 tbsp fish sauce</div><div>1/4 chicken bullion</div><div>1/2 tbsp sugar</div><div><br /></div><div><b>What To Do</b></div><div><ol><li>Soak bee hoon in warm water until soft, drain and set aside</li><li>Mix all seasoning in a small bowl, add about 3 tbsp of water (from soaking mushroom)</li><li>Fry onion and garlic till soft, add all veggies and about 1/3 of seasoning mix. Cover</li><li>Add some water to prevent the veggies from drying out.</li><li>Made a well in the middle and add in the bee hoon. Mix well.</li><li>Add the rest of the seasoning & some water (from soaking mushroom) and mix well. Cover the wok.</li><li>Stir the bee hoon after about 5 mins.</li><li>Serve.</li></ol></div><div><br /></div><div><br /></div><div><br /></div>Happy Bellyhttp://www.blogger.com/profile/16672579024917390068noreply@blogger.com0tag:blogger.com,1999:blog-1049343498654712262.post-43313946658247330112010-10-20T03:05:00.004-04:002010-10-20T11:58:55.996-04:00Oven-Steamed Fermented Bean Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_URmZgVnawOU/TL6U67KtfEI/AAAAAAAAAyc/Q8fmhc-u3Ww/s1600/DSC_0497.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://1.bp.blogspot.com/_URmZgVnawOU/TL6U67KtfEI/AAAAAAAAAyc/Q8fmhc-u3Ww/s400/DSC_0497.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5530021132493487170" /></a>This is the 2nd dish I prepared for dinner yesterday....Hub's lunch for tomorrow.<div>I like to use the oven to 'steam' my food because it is so easy to clean up....or no need to clean up at all!!!! You can use it to 'steam' your fish too!!!</div><div>Here's a recipe I adapted from a dish I had at a Teochew restaurant in St Louis during my 3 weeks stay there when I first arrived in US...</div><div><br /></div><div><b>What You Need</b></div><div>5 skinless, boneless chicken thigh, sliced</div><div>1 big thumb of ginger, julienned</div><div>1/2 cup black fungus, soaked & trimmed</div><div>1/2 cup wolfberries, soaked</div><div>2 tbsp fermented beans, lightly crushed</div><div>1/2 tbsp dark soy sauce</div><div>3 tbsp chinese cooking wine</div><div>2 tbsp water</div><div><br /></div><div><b>What To Do</b></div><div><ol><li>Preheat oven to 365 F</li><li>Mix all the ingredients together in a bowl</li><li>Pour all into a aluminum foil, make sure there is some water in the mix (add more than 2tbsp if need to) and wrap it up tightly</li><li>Bake for 30mins.</li><li>Serve!!!</li></ol></div><div> </div>Happy Bellyhttp://www.blogger.com/profile/16672579024917390068noreply@blogger.com2tag:blogger.com,1999:blog-1049343498654712262.post-51680099772757492302010-10-19T19:11:00.005-04:002010-10-19T21:46:12.846-04:00Sambal Long Beans<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_URmZgVnawOU/TL5JyeE_P-I/AAAAAAAAAyU/v0qIX0VcIRE/s1600/DSC_0495.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://1.bp.blogspot.com/_URmZgVnawOU/TL5JyeE_P-I/AAAAAAAAAyU/v0qIX0VcIRE/s400/DSC_0495.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5529938523873820642" /></a><br /><div style="text-align: left;">I like to cook this because I can always find long beans regardless of where I stay...It's easy to get a pack in SG and here in US too ; ))</div><div style="text-align: left;">Sometimes I will use dried shrimps (Hay Bee) or the korean dried shrimp (like the ones in pic)</div><div>Here's the recipe,</div><div><br /></div><div><b>What You Need</b></div><div>1 pkt of long beans, thinly sliced diagonally (blanched in hot water)</div><div>1 small shallot, sliced thinly</div><div>2 cloves garlic, sliced thinly</div><div>1/2 cup korean dried shrimp</div><div>2 tbsp oil</div><div>1 tbsp sambal chilli</div><div>1 tbsp oyster sauce</div><div>1/2 tsp sugar</div><div><br /></div><div><b>What To Do</b></div><div><ol><li>Fry shallots and garlic in oil till slightly brown, add in dried shrimp</li><li>Add in beans, chilli, oyster sauce & sugar. Mix well</li><li>Add a bit of water if it is too dry. Stir and fry till bean is soft</li><li>Serve!</li></ol></div>Happy Bellyhttp://www.blogger.com/profile/16672579024917390068noreply@blogger.com0tag:blogger.com,1999:blog-1049343498654712262.post-18956654408344464552010-10-06T18:19:00.004-04:002010-10-06T18:34:34.586-04:00Peach Cobbler<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_URmZgVnawOU/TKz2SlRp1RI/AAAAAAAAAyE/8vWe0GvcAxo/s1600/DSC_0169.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 353px; height: 530px;" src="http://2.bp.blogspot.com/_URmZgVnawOU/TKz2SlRp1RI/AAAAAAAAAyE/8vWe0GvcAxo/s400/DSC_0169.JPG" alt="" id="BLOGGER_PHOTO_ID_5525061641980990738" border="0" /></a>I have a box of peaches sitting in my fridge for more than a week now, we picked those from a farm. They are so wrinkly and ripe that I couldn't give it away and Hub is sick of eating everyday.<br />I was trying to clear the fridge for the long weekend ahead and decided to make this as dessert after lunch.<br />Easy one!!<br /><br /><span style="font-weight: bold;">What You Need:</span><br /><span style="font-style: italic;">Topping~</span><br />3 peaches, cubed<br />About 4 heap tbsp of brown sugar<br />1 tbsp corn flour<br />Mix all together and transfer to a baking tray or ceramic tray like mine<br /><span style="font-style: italic;">Cobbler~</span><br />1 cup flour<br />1/2 tsp baking powder<br />1/2 tsp baking soda<br />1/4 salt<br />60g butter<br />3 heap tbsp sugar<br />1/3 cup yoghurt<br /><br /><span style="font-weight: bold;">What To Do:</span><br /><ol><li>Preheat oven to about 365F<br /></li><li>Sift flour, soda, salt & baking powder. Add sugar</li><li>Cut butter into small cubes and rub in flour mix till it resembles breadcrumbs</li><li>Add yoghurt, mix well</li><li>Sprinkle flour dough on top of the peach mixture.</li><li>Bake for 30 to 40 mins or till medium brown<br /></li></ol><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_URmZgVnawOU/TKz2J-DI7DI/AAAAAAAAAx8/yayIEAZhpaY/s1600/DSC_0175.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 505px; height: 335px;" src="http://2.bp.blogspot.com/_URmZgVnawOU/TKz2J-DI7DI/AAAAAAAAAx8/yayIEAZhpaY/s400/DSC_0175.JPG" alt="" id="BLOGGER_PHOTO_ID_5525061494012177458" border="0" /></a>Serve with vanilla ice cream immediately for the earth-rocking taste!!Happy Bellyhttp://www.blogger.com/profile/16672579024917390068noreply@blogger.com0tag:blogger.com,1999:blog-1049343498654712262.post-55587225235351823942010-10-04T18:14:00.006-04:002010-10-04T18:53:26.972-04:00Breadmaker Hot Dog Buns<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_URmZgVnawOU/TKpR2FJzDuI/AAAAAAAAAx0/4-kBFD-qcpI/s1600/DSC_0135.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 473px; height: 314px;" src="http://4.bp.blogspot.com/_URmZgVnawOU/TKpR2FJzDuI/AAAAAAAAAx0/4-kBFD-qcpI/s400/DSC_0135.JPG" alt="" id="BLOGGER_PHOTO_ID_5524317882461392610" border="0" /></a>I have no idea why I have never post this too, now that I am staying thousands of miles away from home I miss those hot dog buns from the HDB bakeries...Really there are so many things we take for granted in SG.<br />I make these every week, sometimes twice a week and they are always welcomed with Oooo and Ahhhh from my SG neighbours haha...We must be really homesick!!! My family will be leaving US soon and my house is almost empty now...I have to bake these before I sell my breadmaker away!!! I adapted the recipe from <a href="http://happyhomebaking.blogspot.com/2007/01/sweet-buns.html">here </a><br /><br /><span style="font-weight: bold;">What You Need:</span><br />150g cake flour<br />150g bread flour<br />2g salt<br />5g active dry yeast<br />60g sugar<br />125ml milk<br />1 egg<br />50g butter<br />1 egg yolk + 2tbsp cold water for glazing<br /><br />Filling:<br />9 hot dogs<br /><br />Topping:<br />Shredded Parmesan<br /><span style="font-weight: bold;"></span><br /><span style="font-weight: bold;">What To Do:</span><br /><ol><li>Add all wet ingredients (except butter) into the breadmaker pan</li><li>Add dry ingredients leaving yeast last</li><li>Make a little well in the flour mix and add yeast into the well.</li><li>Start the breadmaker to DOUGH function and press START</li><li>After 5 mins, add butter (cubed) in </li><li>Restart the cycle after about 30mins.</li><li>Once the cycle is completed (about 130mins after restart)</li><li>Preheat oven to 180C<br /></li><li>Take out the dough and divide them into 60g</li><li>Wrap hot dogs with the dough pressing the edges firmly together</li><li>Brush with egg wash, sprinkle cheese and bake for 20mins.<br /></li></ol>Happy Bellyhttp://www.blogger.com/profile/16672579024917390068noreply@blogger.com0tag:blogger.com,1999:blog-1049343498654712262.post-82045983502984550212010-09-23T18:09:00.003-04:002010-09-23T18:19:04.842-04:00Korean Stewed Short Ribs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_URmZgVnawOU/TJvQWafQHEI/AAAAAAAAAxs/SEs2fgkFQlA/s1600/DSC_0870.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 472px; height: 312px;" src="http://3.bp.blogspot.com/_URmZgVnawOU/TJvQWafQHEI/AAAAAAAAAxs/SEs2fgkFQlA/s400/DSC_0870.JPG" alt="" id="BLOGGER_PHOTO_ID_5520234851758775362" border="0" /></a>Got this recipe from a Korean friend, M. It is a really simple recipe but it's SO GOOD!!!!<br />Didn't managed to get a good shot because I have a hard time trying to assemble it! The meat has been stewed to 'fall off the bone' soft...<br />Here's the recipe......<br /><br /><span style="font-weight: bold;">What You Need:</span><br />About 1.2kg korean short ribs<br />2 carrots, sliced about 1cm thickness<br />1 potato, cubed<br />1 red onion, cut into big wedges<br />5 cloves garlic, skinned<br />About 5 dried prunes (Del Monte type)<br />10 tbsp light soy sauce<br />1 tbsp sugar<br />1tbsp Chinese wine<br /><br /><span style="font-weight: bold;">What To Do:</span><br /><ol><li>Blanch ribs with boiling water and place them in a slow cooker</li><li>Add water till it covers the ribs</li><li>Let it boil for about 30mins. Add everything except prunes</li><li>Add prunes about 30mins prior to switching off the cooker (when the meat is soft enough)</li><li>Serve!<br /></li></ol>Happy Bellyhttp://www.blogger.com/profile/16672579024917390068noreply@blogger.com2tag:blogger.com,1999:blog-1049343498654712262.post-90944566672713785782010-09-22T19:47:00.003-04:002010-09-23T18:09:24.933-04:00Winter Plum Blossom Flower Flaky Mooncake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_URmZgVnawOU/TJqVvwtlHuI/AAAAAAAAAxk/v421qU5HgDM/s1600/DSC_0737.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 366px; height: 550px;" src="http://1.bp.blogspot.com/_URmZgVnawOU/TJqVvwtlHuI/AAAAAAAAAxk/v421qU5HgDM/s400/DSC_0737.JPG" alt="" id="BLOGGER_PHOTO_ID_5519888941058432738" border="0" /></a>I know Mooncake festival is over in some part of the world but being in US, it's our turn to celebrate ; ))<br />Made these today with thr remaining lotus paste, I must say I prefer this over the snowskin ones.Happy Bellyhttp://www.blogger.com/profile/16672579024917390068noreply@blogger.com0tag:blogger.com,1999:blog-1049343498654712262.post-65551249969740214622010-09-21T23:02:00.009-04:002010-10-09T11:51:50.925-04:00Snowskin Mooncakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_URmZgVnawOU/TJlyXVsUW5I/AAAAAAAAAxc/dQ2YloY9I_I/s1600/DSC_0732.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 337px; height: 506px;" src="http://1.bp.blogspot.com/_URmZgVnawOU/TJlyXVsUW5I/AAAAAAAAAxc/dQ2YloY9I_I/s400/DSC_0732.JPG" alt="" id="BLOGGER_PHOTO_ID_5519568563604839314" border="0" /></a>Being far from home makes me miss my family more especially during festive season. And this year I decided to make some mooncakes to ease the longing....<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_URmZgVnawOU/TJlyK5jVGzI/AAAAAAAAAxU/VhiBf-QND1w/s1600/DSC_0728.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 492px; height: 323px;" src="http://4.bp.blogspot.com/_URmZgVnawOU/TJlyK5jVGzI/AAAAAAAAAxU/VhiBf-QND1w/s400/DSC_0728.JPG" alt="" id="BLOGGER_PHOTO_ID_5519568349892516658" border="0" /></a><span style="font-weight: bold;">What You Need:</span><br />150 koh fun (which I can't find in where I stay, I dry fry 150g glutinous rice flour instead)<br />150g icing sugar<br />50g shortening<br />2 drops pandan paste<br />180ml ice water<br /><br />Filling:<br />600g lotus paste<br />melon seeds (optional)<br /><br /><span style="font-weight: bold;">What to Do:</span><br /><ol><li>Divide lotus paste into 30g balls and set aside<br /></li><li>Fry glutionous rice flour for about 5mins. Set aside<br /></li><li>Sieve icing sugar and glutinous rice flour into a big bowl</li><li>Add pandan paste into water (to get a even colour)</li><li>Add shortening to the flour mixture, mix well. Add water a bit at a time. Stop when you manage to form a soft dough.</li><li>Divide dough into 25g ball. Flat it<br /></li><li>Place lotus paste ball onto the dough and cover it with dough</li><li>Flour the mooncake mold and gently push the unformed mooncake (from 7) into mold</li><li>Press mold firmly and push mooncake out...</li></ol><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_URmZgVnawOU/TJlx-_iZJbI/AAAAAAAAAxM/PTkYNYo4fwo/s1600/DSC_0730.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 494px; height: 328px;" src="http://4.bp.blogspot.com/_URmZgVnawOU/TJlx-_iZJbI/AAAAAAAAAxM/PTkYNYo4fwo/s400/DSC_0730.JPG" alt="" id="BLOGGER_PHOTO_ID_5519568145340769714" border="0" /></a>A good mooncake is said to have a ratio of 40% skin weight and 60% filling weight...I think a good mooncake is made with LOVE ; )) What do you think?Happy Bellyhttp://www.blogger.com/profile/16672579024917390068noreply@blogger.com0tag:blogger.com,1999:blog-1049343498654712262.post-78767481991601564932010-08-24T22:42:00.007-04:002010-08-24T23:14:29.289-04:00Hainanese Chicken Rice<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_URmZgVnawOU/THSGMojfaGI/AAAAAAAAAw8/OYZxkHHKW_E/s1600/DSC_0242.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 358px; height: 537px;" src="http://4.bp.blogspot.com/_URmZgVnawOU/THSGMojfaGI/AAAAAAAAAw8/OYZxkHHKW_E/s400/DSC_0242.JPG" alt="" id="BLOGGER_PHOTO_ID_5509175795783788642" border="0" /></a>Made this for dinner, I used chicken thigh instead of whole chicken as I am only cooking for 2 of us...<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_URmZgVnawOU/THSFjp-C-jI/AAAAAAAAAw0/bOh1IiG8ARw/s1600/DSC_0237.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 448px; height: 298px;" src="http://3.bp.blogspot.com/_URmZgVnawOU/THSFjp-C-jI/AAAAAAAAAw0/bOh1IiG8ARw/s400/DSC_0237.JPG" alt="" id="BLOGGER_PHOTO_ID_5509175091788970546" border="0" /></a><span style="font-weight: bold;">What You Need:</span><br />Jasmine rice (For 2)<br />About 6 cloves garlic<br />2 thumb sized ginger<br />1 pandan leaves, tied into knots<br />About 4 chicken thighs<br /><br />Blend this (to Paste)<br />4 cloves of garlic<br />1 thumb sized ginger<br />1 tbsp sesame oil<br />1 tsp salt<br /><br /><span style="font-weight: bold;">What To Do:</span><br /><ol><li>Boil chicken thigh in a pot of boiling water until it is cooked thoroughly, about 45 mins</li><li>In a saucepan, add 1 tbsp of oil & 1 tsp sesame oil. Fry the garlic and ginger till slightly brown, add in paste and stir well</li><li>Add rice and fry till slightly transluscent. Transfer mixture to rice cooker</li><li>Add in stock from step 1 to rice cooker till the desired water level (In my case to Mark 2.5 for 2.5 cup of rice). Add in pandan leaves and hit COOK button</li><li>Serve with chicken thigh and of course, chicken rice chilli!!!!</li></ol><ol><li>NOTE: To make the sauce to drizzle over the meat and rice, add 2 tbsp of light soy sauce, 1 tbsp sesame oil & 4 tbsp of chicken stock in a bowl mix well and drizzle!</li><li>NOTE: Do not waste the stock, add cabbage and carrots to make soup!<br /></li></ol>Happy Bellyhttp://www.blogger.com/profile/16672579024917390068noreply@blogger.com0tag:blogger.com,1999:blog-1049343498654712262.post-19234286210594362692010-08-23T19:28:00.007-04:002010-08-24T23:02:32.802-04:00Rum & Raisin Fudge<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_URmZgVnawOU/THME0YFS9wI/AAAAAAAAAws/lx-NhzNpADI/s1600/DSC_0150.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 353px; height: 530px;" src="http://1.bp.blogspot.com/_URmZgVnawOU/THME0YFS9wI/AAAAAAAAAws/lx-NhzNpADI/s400/DSC_0150.JPG" alt="" id="BLOGGER_PHOTO_ID_5508752067068622594" border="0" /></a>Come fudge with me....<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_URmZgVnawOU/THMESI7mRbI/AAAAAAAAAwk/2Oj9FGmCs90/s1600/DSC_0131.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 337px; height: 506px;" src="http://4.bp.blogspot.com/_URmZgVnawOU/THMESI7mRbI/AAAAAAAAAwk/2Oj9FGmCs90/s400/DSC_0131.JPG" alt="" id="BLOGGER_PHOTO_ID_5508751478885860786" border="0" /></a>I developed my love for fudge during my 2 years stay in Perth, Hub & I used to go to Frementle market once a month to buy my favourite coffee beans, big fat fresh prawns to make prawn noodle & fudge!!! My favourite of all....Rum & Raisins!<br />Can't seem to find them here so I decide to make my own...and I am so going to make my own fudge from now on....<br />Here's the recipe if you are interested to make your own.<br /><br /><span style="font-weight: bold;">What You Need:</span><br />400g dark chocolate (I use Ghirardelli 60%, preferably 70%)<br />1 full can of condensed milk (Yes, 1 full can....about 396g)<br />40g butter<br />1 cup raisins<br />4 tbsp rum<br /><br /><span style="font-weight: bold;">What To Do:</span><br /><ol><li>Line a 20cm by 20cm tray with baking paper.<br /></li><li>Soak raisin with rum and set aside, preferably overnight</li><li>Put chocolate, butter and condensed milk in a glass boil and double boil it over a pot of boiling water. Make sure it is not touching the water.</li><li>Stir until all the chocolate has melted, it gets thick and the oil will seem to separate from the mixture. You have to keep stirring!!</li><li>Continue to stir until the butter oil has incorporated with the chocolate and is no longer shiny. Add in raisins with rum.<br /></li><li>Pour into tray (sprinkle some nuts on top if you like) and let it cool before putting it in the fridge to set for about 3 hrs.</li><li>Cut and serve!</li></ol>Happy Bellyhttp://www.blogger.com/profile/16672579024917390068noreply@blogger.com0tag:blogger.com,1999:blog-1049343498654712262.post-41464470306376936382010-07-23T15:46:00.011-04:002010-07-24T11:40:34.179-04:00Tomato, Mushroom with Mozzarella Tart<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_URmZgVnawOU/TEnyl9nzWmI/AAAAAAAAAwU/m9lQLebG2Do/s1600/DSC_1004.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 410px; height: 503px;" src="http://2.bp.blogspot.com/_URmZgVnawOU/TEnyl9nzWmI/AAAAAAAAAwU/m9lQLebG2Do/s400/DSC_1004.JPG" alt="" id="BLOGGER_PHOTO_ID_5497191554192988770" border="0" /></a>I have been blogging for more than 2 years now, it started as a blog to keep Hub & my overseas friends in the loop but I find it harder and harder to do that now esp when my son takes up almost 100% of my time. It has become a blog where I keep all my recipes, so that I will not forget how to prepare these dishes! You will be surprised how many times I refer to my blog when I bake, I can't remember most of the measurements ; ))<br />Anyway, I made this for lunch and it is definitely a keeper! Simple, fast lunch you can fix for that unexpected guest ; p<br /><br />What You Need:<br />(Recipe adapted from <a href="http://www.piggyscookingjournal.com/2010/07/tomato-and-mozzarella-tart.html">here</a>)<br /><br />1/2 sheet of puff pastry, thawed<br />1/2 roma tomato, thinly sliced<br />About 4 white or brown mushrooms, thinly sliced<br />1/4 cup mozzarella cheese, grated<br />2 tbsp 6 cheese<br />1/4 cup red onion, diced finely<br />1tsp salt & pepper<br />Dash of dried parsley<br /><br />What To Do:<br /><ol><li>Set oven to 400F<br /></li><li>Add a little oil & red onion in a microwavable bowl, microwave on high for 2 mins. Remove and set aside</li><li>Place pastry sheet on a non stick pan, bake for 10 mins or when it starts to puff like this,<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_URmZgVnawOU/TEnyW8ftMOI/AAAAAAAAAwM/yE02VuJkyAo/s1600/DSC_0982.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 522px; height: 347px;" src="http://4.bp.blogspot.com/_URmZgVnawOU/TEnyW8ftMOI/AAAAAAAAAwM/yE02VuJkyAo/s400/DSC_0982.JPG" alt="" id="BLOGGER_PHOTO_ID_5497191296192557282" border="0" /></a>4. Add topping, onions(drained) & cheeses,<br /></li></ol><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_URmZgVnawOU/TEnyHvqMQtI/AAAAAAAAAwE/dQkgE7K3Qns/s1600/DSC_0985.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 506px; height: 336px;" src="http://2.bp.blogspot.com/_URmZgVnawOU/TEnyHvqMQtI/AAAAAAAAAwE/dQkgE7K3Qns/s400/DSC_0985.JPG" alt="" id="BLOGGER_PHOTO_ID_5497191035048837842" border="0" /></a> 5. Brush with the oil that was microwaved with onion<br /> 6. Bake for about 20mins or till brown<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_URmZgVnawOU/TEnx2CVsiqI/AAAAAAAAAv8/Bd_uw8qFZzc/s1600/DSC_1022.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 373px; height: 560px;" src="http://4.bp.blogspot.com/_URmZgVnawOU/TEnx2CVsiqI/AAAAAAAAAv8/Bd_uw8qFZzc/s400/DSC_1022.JPG" alt="" id="BLOGGER_PHOTO_ID_5497190730825501346" border="0" /></a> 7. Serve while hot!Happy Bellyhttp://www.blogger.com/profile/16672579024917390068noreply@blogger.com0tag:blogger.com,1999:blog-1049343498654712262.post-41504590114403848392010-07-21T00:37:00.002-04:002010-07-24T11:56:26.353-04:00Curry Puff Eggrolls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_URmZgVnawOU/TEPXMbEUgqI/AAAAAAAAAv0/LS0ZeaPPs8c/s1600/DSC_0636.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 510px; height: 340px;" src="http://3.bp.blogspot.com/_URmZgVnawOU/TEPXMbEUgqI/AAAAAAAAAv0/LS0ZeaPPs8c/s400/DSC_0636.JPG" alt="" id="BLOGGER_PHOTO_ID_5495472578746417826" border="0" /></a>I got this idea while making the <a href="http://iamwhaticook.blogspot.com/2010/07/cheesecake-factory-avocado-eggrolls.html">Avocado Eggrolls</a> that day, since the eggroll wrapper actually taste like 'Epok Epok' so why not make curry puffs with it?? So I came up with my own curry filling...<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_URmZgVnawOU/TEPW56zt1oI/AAAAAAAAAvs/xmHEZtgzkdQ/s1600/DSC_0629.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 437px; height: 291px;" src="http://2.bp.blogspot.com/_URmZgVnawOU/TEPW56zt1oI/AAAAAAAAAvs/xmHEZtgzkdQ/s400/DSC_0629.JPG" alt="" id="BLOGGER_PHOTO_ID_5495472260849194626" border="0" /></a>Here's my 'secret recipe' ; P<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_URmZgVnawOU/TEPWrYwZO-I/AAAAAAAAAvk/l3BXJRNatM8/s1600/DSC_0634.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 439px; height: 292px;" src="http://4.bp.blogspot.com/_URmZgVnawOU/TEPWrYwZO-I/AAAAAAAAAvk/l3BXJRNatM8/s400/DSC_0634.JPG" alt="" id="BLOGGER_PHOTO_ID_5495472011190287330" border="0" /></a>All wrapped up and ready for frying!!! It tastes GREAT!!!Happy Bellyhttp://www.blogger.com/profile/16672579024917390068noreply@blogger.com0tag:blogger.com,1999:blog-1049343498654712262.post-49282501885472357152010-07-19T00:28:00.006-04:002010-07-24T11:56:41.973-04:00Fried Minced Pork Yee Mee<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_URmZgVnawOU/TEPUp5R0mhI/AAAAAAAAAvc/CrtPsKka7Bk/s1600/DSC_0648.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://1.bp.blogspot.com/_URmZgVnawOU/TEPUp5R0mhI/AAAAAAAAAvc/CrtPsKka7Bk/s400/DSC_0648.JPG" alt="" id="BLOGGER_PHOTO_ID_5495469786537433618" border="0" /></a>Simple lunch while Hub's on his way back to SG for work...<br /><br /><span style="font-weight: bold;">What You Need:</span><br /><br />1 piece of Yee Mee (boil for 5 mins, drain and soak in cold water until ready to use)<br />1 bunch of broccoli florets (lightly blanched with boiling water)<br />About 1 cup of minced pork<br />2 cloves garlic, minced<br />2 tbsp oyster sauce<br />1tsp dark soy sauce<br />1 tsp chilli paste (I use Taho sambal blachan)<br />1/2 cup stock<br /><br /><span style="font-style: italic;">Marinade</span><br />3 tbsp dark soy sauce<br />1 tbsp fish sauce<br />1 tsp sesame oil<br />pepper<br /><br /><span style="font-weight: bold;">What To Do:</span><br /><ol><li>Marinade pork and set aside</li><li>Saute garlic in 1 tbsp of oil till slightly brown</li><li>Add pork and stir it to break it up</li><li>Add broccoli and fry for 2 mins</li><li>Add noodle, oyster sauce, dark sauce & chilli. Stir evenly</li><li>Add stock and stir for another 5 mins</li><li>Serve!<br /></li></ol>Happy Bellyhttp://www.blogger.com/profile/16672579024917390068noreply@blogger.com0tag:blogger.com,1999:blog-1049343498654712262.post-27910253394490962282010-07-17T16:56:00.004-04:002010-07-24T11:57:05.420-04:00Korean Spicy Wings<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_URmZgVnawOU/TEIZUA3KY4I/AAAAAAAAAvU/5QE_dO5jsdU/s1600/DSC_0567.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 361px; height: 542px;" src="http://3.bp.blogspot.com/_URmZgVnawOU/TEIZUA3KY4I/AAAAAAAAAvU/5QE_dO5jsdU/s400/DSC_0567.JPG" alt="" id="BLOGGER_PHOTO_ID_5494982326964872066" border="0" /></a>I have no idea why I have not posted this in my blog before...I mean I make this almost every Sunday for my 'Family BBQ Day' and it is my all time favorite! Okok, I simply love chicken wings...grilled or fried ; p<br />Sometimes I use boneless chicken thighs for this recipe and it tasted just as good! Well, if you like Pizza Hut's spicy wings then you have to make this!<br /><br /><span style="font-weight: bold;">What You Need:</span><br /><br />About 16 wings<br />3 heap tbsp of hottest Gochujang you can find (you can get it from any Korean grocer, it comes in a red tub)<br />2 tbsp mirin<br />2 tbsp sesame oil<br />1 tsp dark soy sauce<br />1 tsp sugar<br />3 cloves garlic, smashed & minced<br /><br /><span style="font-weight: bold;">What To Do</span>:<br /><ol><li>Marinade wings with all the ingredients overnight or at least 6 hours</li><li>Grill them on BBQ pit or bake at 365F for about 15mins</li><li>If you are using oven- switch to BROIL(520F) and broil it for about 15mins turning the wings occasionally to get that charbroiled look</li><li>ENJOY ; P<br /></li></ol>Happy Bellyhttp://www.blogger.com/profile/16672579024917390068noreply@blogger.com0tag:blogger.com,1999:blog-1049343498654712262.post-12897332729627516612010-07-15T17:58:00.006-04:002010-07-24T11:57:31.049-04:00Chocolate Angel Food Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_URmZgVnawOU/TD-ISTPlqQI/AAAAAAAAAvM/B6QxWI8Bock/s1600/DSC_0552.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 386px; height: 580px;" src="http://4.bp.blogspot.com/_URmZgVnawOU/TD-ISTPlqQI/AAAAAAAAAvM/B6QxWI8Bock/s400/DSC_0552.JPG" alt="" id="BLOGGER_PHOTO_ID_5494259918399973634" border="0" /></a><br />Baked this today, am tired of making pandan chiffon so I thought I will try this out. I got this recipe from <a href="http://today.msnbc.msn.com/id/10790435">here</a>, it's a Martha Stewart clip. Another reason I made this is for my son, this is a yolk-free/oil-free recipe. To be honest on a scale of 1-10, I give it a 4. Don't get me wrong, it's a ok recipe....but I prefer my chocolate cake dense and full of chocolate flavor. On comparison, this is light and you can hardly taste or smell the chocolate. Like I mentioned before, I am very particular about cakes coz it is my all time favorite dessert ; ))<br />Anyway, here's the recipe if you like light cakes...<br /><br /><h5>Ingredients</h5> <ul><li>1-1/2 cups sugar</li><li>Scant 1 cup cake flour (not self-rising)</li><li>1/4 cup cocoa powder</li><li>1 teaspoon baking soda</li><li>1/2 teaspoon salt</li><li>1 ounce, semisweet chocolate, grated (about 1/2 cup)</li><li>12 large egg whites</li><li>1 teaspoon cream of tartar</li><li>1 teaspoon pure vanilla extract</li><li>1/4 teaspoon pure almond extract</li><li>Chocolate Hazelnut Anglaise (recipe follows)</li></ul> <h5>Baking Directions</h5> <p>Preheat oven to 350° with rack in center. Sift together onto a piece of parchment paper, 3/4 cup sugar, flour, cocoa powder, baking soda, and salt. Add grated chocolate; set aside.</p> <p>In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form. With machine running, add remaining 3/4 cup sugar in a slow steady stream, beating until fully incorporated, and stiff glossy peaks form. Add vanilla and almond extracts; beat to combine.</p> Remove from mixer. Gradually add flour mixture, gently but thoroughly, folding into egg white mixture until fully combined. Pour into a 10-inch non-stick angel food cake pan. Tap pan on counter to remove any air bubbles. Bake until cake springs back when depressed with a finger, 30 to 35 minutes. Cool, inverted, 1 hour before removing pan.Happy Bellyhttp://www.blogger.com/profile/16672579024917390068noreply@blogger.com0tag:blogger.com,1999:blog-1049343498654712262.post-6325529823746501312010-07-13T13:42:00.002-04:002010-07-13T13:48:10.073-04:00Picture with VIPWas honored on Sunday when a VIP came to visit Hub's workplace. Was thrilled when he carried my baby for photograph session and at that moment when he picked my baby, a feeling of sadness swept over me...Sad because my late Dad never had a chance to carry nor see my boy but yet I know he will be proud to know that his grandson managed to get a shot with such important figure...Happy Bellyhttp://www.blogger.com/profile/16672579024917390068noreply@blogger.com0tag:blogger.com,1999:blog-1049343498654712262.post-55598528260338324492010-07-12T17:48:00.005-04:002010-07-24T11:57:45.705-04:00Cheesecake Factory Avocado Eggrolls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_URmZgVnawOU/TDuOPc4h-1I/AAAAAAAAAvE/vrnO8y3RTqI/s1600/DSC_0419.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 515px; height: 343px;" src="http://4.bp.blogspot.com/_URmZgVnawOU/TDuOPc4h-1I/AAAAAAAAAvE/vrnO8y3RTqI/s400/DSC_0419.JPG" alt="" id="BLOGGER_PHOTO_ID_5493140566610934610" border="0" /></a><br />Cheesecake Factory is one of my favorite restaurant here in US. If I am financially capable, I would love to franchise it back to Singapore ; ))<br />This is their signature appetizer *YUM!!* & it is really simple to make....I will just post the recipe for the eggrolls, the recipe for the sauce comes later. (Actually the difficult part is making the sauce)<br />Here's the recipe for the eggrolls (makes abt 8)<br /><br /><span style="font-weight: bold;">What You Need:</span><br /><br />1 avocado, sliced abt 0.5cm thick<br />About 8 sundried tomatoes, sliced<br />4 shallots, diced<br />1 handful of cilantro, cut into 1" in length<br />About 1tsp salt<br />About 1 tsp olive oil<br />8 eggroll wraps<br /><br /><span style="font-weight: bold;">What To Do</span><br /><ol><li>Mix all the ingredients (except wrap) together</li><li>Lay the eggroll wrap on a flat surface</li><li>Spoon about 2 tbsp of ingredients onto the wrap. Wrap & seal with some water</li><li>Deep fry it for about 5-8mins or golden brown<br /></li></ol>Happy Bellyhttp://www.blogger.com/profile/16672579024917390068noreply@blogger.com0tag:blogger.com,1999:blog-1049343498654712262.post-54976505733547161952010-07-06T13:44:00.008-04:002010-07-24T11:58:17.843-04:00Shrimp Paste Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_URmZgVnawOU/TDPVpGsOsQI/AAAAAAAAAu8/Jz1trLy3NjY/s1600/DSC_0160.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 366px; height: 549px;" src="http://4.bp.blogspot.com/_URmZgVnawOU/TDPVpGsOsQI/AAAAAAAAAu8/Jz1trLy3NjY/s400/DSC_0160.JPG" alt="" id="BLOGGER_PHOTO_ID_5490967272842244354" border="0" /></a>This is one of my favourite dish when I go for Dim Sum, it is also known as Har Cheong Kai. Try making it yourself, it's really easy ; )<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_URmZgVnawOU/TDPVFd-bHyI/AAAAAAAAAus/sVJ4ZXS6PIE/s1600/DSC_0176.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 520px; height: 345px;" src="http://2.bp.blogspot.com/_URmZgVnawOU/TDPVFd-bHyI/AAAAAAAAAus/sVJ4ZXS6PIE/s400/DSC_0176.JPG" alt="" id="BLOGGER_PHOTO_ID_5490966660617281314" border="0" /></a><br /><span style="font-weight: bold;">What You Need</span><br /><br />About 10 wings<br />1 tbsp of HuaTiao wine<br />2 tbsp Lee Kum Kee shrimp paste<br />1 tbsp sesame oil<br />1 tsp sugar<br />1 egg<br />3 tbsp tapioca flour<br />3 tbsp rice flour<br />2 cloves garlic, minced<br /><br /><span style="font-weight: bold;">What To Do</span><br /><ol><li>Mix all ingredients and wings together, leave it in fridge for at least 4hrs. Best overnight.</li><li>Take it out of the fridge about 1hr before cooking to bring the meat to close room temperature<br /></li><li>Heat up oil in a wok and deep fry it till golden brown or cooked</li></ol>NOTE: You can try using 1 tbsp LKK shrimp paste and 1 tbsp black shrimp paste(the rojak kind) for a more 'pungent' tasteHappy Bellyhttp://www.blogger.com/profile/16672579024917390068noreply@blogger.com0tag:blogger.com,1999:blog-1049343498654712262.post-73578765018859187952010-06-28T23:00:00.012-04:002010-07-24T11:59:28.282-04:00Coffee Coffee Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_URmZgVnawOU/TClsyBAfv5I/AAAAAAAAAuk/4RxRZZhnInE/s1600/DSC_0831.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 332px;" src="http://3.bp.blogspot.com/_URmZgVnawOU/TClsyBAfv5I/AAAAAAAAAuk/4RxRZZhnInE/s400/DSC_0831.JPG" alt="" id="BLOGGER_PHOTO_ID_5488037227447435154" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_URmZgVnawOU/TClsjjNNLzI/AAAAAAAAAuc/Cy_ojrjTu6E/s1600/DSC_0838.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 332px;" src="http://3.bp.blogspot.com/_URmZgVnawOU/TClsjjNNLzI/AAAAAAAAAuc/Cy_ojrjTu6E/s400/DSC_0838.JPG" alt="" id="BLOGGER_PHOTO_ID_5488036978929512242" border="0" /></a>Simply the best coffee cake I ever had ; P and yes I am very particular about cakes...<br /><br /><span style="font-weight: bold;">What You Need:</span><br />3/4 cup sugar<br />200g <a href="http://www.shopnewzealand.co.nz/en/cp/Butter_Golden_Fern">Golden Churn</a> butter (the best butter for making butter cakes)<br />1 1/2 cup cake flour<br />3 large eggs<br />1tsp baking powder<br />75g milk<br />3tbsp Nescafe instant granules + 2 tbsp hot water<br />2 tbsp Nescafe instant granules (set aside)<br />1 tsp chocolate/ coffee emulsico<br /><br /><span style="font-weight: bold;">What To Do:</span><br /><ol><li>Cream butter & sugar till pale and creamy</li><li>Add eggs, one at a time. Mix well</li><li>Add wet ingredients. The mixture will seem to curd at this point but don't worry, continue to fold flour.<br /></li><li>Stop mixer. Fold in flour and baking powder gently.</li><li>Add in the 2 tbsp of Nescafe granules and mix gently....Like this,<br /></li></ol><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_URmZgVnawOU/TCliYj4qu1I/AAAAAAAAAuU/oHtV-gh12e8/s1600/DSC_0827.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 493px; height: 327px;" src="http://4.bp.blogspot.com/_URmZgVnawOU/TCliYj4qu1I/AAAAAAAAAuU/oHtV-gh12e8/s400/DSC_0827.JPG" alt="" id="BLOGGER_PHOTO_ID_5488025795016964946" border="0" /></a>6. Pour into a 8inch springform pan, bake at 350F (175C) for 40mins or till skewer comes clean<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_URmZgVnawOU/TCliKb9yh1I/AAAAAAAAAuM/kW_VOgUGN2w/s1600/DSC_0829.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 492px; height: 325px;" src="http://3.bp.blogspot.com/_URmZgVnawOU/TCliKb9yh1I/AAAAAAAAAuM/kW_VOgUGN2w/s400/DSC_0829.JPG" alt="" id="BLOGGER_PHOTO_ID_5488025552372795218" border="0" /></a>You can still see the coffee specks on the surface!Happy Bellyhttp://www.blogger.com/profile/16672579024917390068noreply@blogger.com0tag:blogger.com,1999:blog-1049343498654712262.post-10574622403722462212010-06-21T17:20:00.005-04:002010-06-22T02:09:57.547-04:00French Toast for Breakkie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_URmZgVnawOU/TB_X8dEKUUI/AAAAAAAAAuE/U29wqCnEYCU/s1600/DSC_0419.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://1.bp.blogspot.com/_URmZgVnawOU/TB_X8dEKUUI/AAAAAAAAAuE/U29wqCnEYCU/s400/DSC_0419.JPG" alt="" id="BLOGGER_PHOTO_ID_5485340304754757954" border="0" /></a>Had craving for this since last night and I just have to make it this morning ; P<br />French toasts always brighten up my day >_< <span style="font-weight: bold;"><br /><br />What You Need:</span><br /><br />1 egg<br />3 tbsp of milk<br />1 tbsp sugar<br />3 slices of bread (I used 100% wholewheat bread)<br /><span style="font-weight: bold;"><br />What To Do<br /></span><ol><li>Mix egg, milk & sugar in a wide bowl or plate</li><li>Heat up 1tbsp of oil in a flat pan *<br /></li><li>Dip bread in mixture(both sides)</li><li>Fry for about 5 mins each side or till golden brown</li><li>Serve hot with fresh cream, berries or honey. In my case, plain.</li></ol>*NOTE: Make sure the pan is hot before you put the bread in or else your french toast will end up with soggy centre.Happy Bellyhttp://www.blogger.com/profile/16672579024917390068noreply@blogger.com0tag:blogger.com,1999:blog-1049343498654712262.post-42992387807490624552010-06-17T14:24:00.000-04:002010-06-17T17:24:00.913-04:00Cheese Baked Rice<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_URmZgVnawOU/TBlTQkntQ9I/AAAAAAAAAss/9jJai_8a4aU/s1600/DSC_0099.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://3.bp.blogspot.com/_URmZgVnawOU/TBlTQkntQ9I/AAAAAAAAAss/9jJai_8a4aU/s400/DSC_0099.JPG" alt="" id="BLOGGER_PHOTO_ID_5483505565473522642" border="0" /></a>This is one easy peasy dish that you can whip up in less than 1/2 hr..<br /><br /><span style="font-weight: bold;">What You Need:</span><br />Some bacon<br />Some ham<br />Some prawns<br />Some frozen mixed veg<br />2tbsp garlic, minced<br />Rice (3 servings)<br />2tbsp butter<br />1/2 cup half and half cream (or heavy cream)<br />1 cup chicken stock<br />Lots of cheese (mozzarella, four cheese etc)<br />Some panko<br />Salt and pepper to taste<br /><br /><span style="font-weight: bold;">What To Do:</span><br /><ol><li>Fry garlic till brown in butter</li><li>Add rice and fry for 10 mins. Add salt to taste</li><li>Dish rice out.</li><li>In the same wok, fry bacon till fragrant, add ham, veg & prawns. Fry for 5 mins</li><li>Add in cream & 1/2 of the stock. Let it boil a little</li><li>Add rice and fry for 2 mins. Salt and pepper to taste<br /></li><li>Dish onto ceramic dish or any oven safe dish<br /></li></ol><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_URmZgVnawOU/TBlSY5hVqdI/AAAAAAAAAsk/OrQQlTyFNmw/s1600/DSC_0093.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="http://4.bp.blogspot.com/_URmZgVnawOU/TBlSY5hVqdI/AAAAAAAAAsk/OrQQlTyFNmw/s400/DSC_0093.JPG" alt="" id="BLOGGER_PHOTO_ID_5483504609011280338" border="0" /></a>8. Sprinkle some chicken stock and top up with cheese then panko<br />9. Bake at 385F for about 30mins or till cheese has melted and brown<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_URmZgVnawOU/TBlRqEUzVbI/AAAAAAAAAsc/GB8tSyr6iy0/s1600/DSC_0097.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="http://3.bp.blogspot.com/_URmZgVnawOU/TBlRqEUzVbI/AAAAAAAAAsc/GB8tSyr6iy0/s400/DSC_0097.JPG" alt="" id="BLOGGER_PHOTO_ID_5483503804457637298" border="0" /></a>Serve Hot!Happy Bellyhttp://www.blogger.com/profile/16672579024917390068noreply@blogger.com0tag:blogger.com,1999:blog-1049343498654712262.post-11104140094486529082010-06-16T20:33:00.016-04:002010-06-16T22:22:19.191-04:00Homemade Chinese Roast Pork<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_URmZgVnawOU/TBl6b2sJv_I/AAAAAAAAAt0/YgGvxbtc5t8/s1600/DSC_0125.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="http://4.bp.blogspot.com/_URmZgVnawOU/TBl6b2sJv_I/AAAAAAAAAt0/YgGvxbtc5t8/s400/DSC_0125.JPG" alt="" id="BLOGGER_PHOTO_ID_5483548640256049138" border="0" /></a>Made this today to share with my neighbours, recipe from QM but as usual I altered it ; ))<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_URmZgVnawOU/TBl6IqyCitI/AAAAAAAAAts/pdhP5C5mrlc/s1600/DSC_0131.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://4.bp.blogspot.com/_URmZgVnawOU/TBl6IqyCitI/AAAAAAAAAts/pdhP5C5mrlc/s400/DSC_0131.JPG" alt="" id="BLOGGER_PHOTO_ID_5483548310642002642" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_URmZgVnawOU/TBl6-8BzZtI/AAAAAAAAAt8/Dl8WiI-ZCHc/s1600/DSC_0110.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://2.bp.blogspot.com/_URmZgVnawOU/TBl6-8BzZtI/AAAAAAAAAt8/Dl8WiI-ZCHc/s400/DSC_0110.JPG" alt="" id="BLOGGER_PHOTO_ID_5483549242984457938" border="0" /></a>My secret roast pork rub *evil grin* Ok, I will reveal what's in it:<br />1. Black peppercorns & Szechuan peppercorns, about 2tbsp each. Fry them (without oil) and grind them into powder<br />2. Add 1tbsp garlic powder, 2tbsp sea salt, 2tsp sugar & 1 tsp five-spice powder<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_URmZgVnawOU/TBl57ReKd3I/AAAAAAAAAtk/5oA2mnzj1X8/s1600/DSC_0118.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="http://3.bp.blogspot.com/_URmZgVnawOU/TBl57ReKd3I/AAAAAAAAAtk/5oA2mnzj1X8/s400/DSC_0118.JPG" alt="" id="BLOGGER_PHOTO_ID_5483548080509450098" border="0" /></a>Score the pork (skin side) as many times as possible piercing into the fat layer. Then scald the skin with hot boiling water(skin only). Cool, rub the seasoning to the pork belly and leave it in fridge uncovered overnight.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_URmZgVnawOU/TBl5r6WuutI/AAAAAAAAAtc/lGNV5ijdb3I/s1600/DSC_0119.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="http://1.bp.blogspot.com/_URmZgVnawOU/TBl5r6WuutI/AAAAAAAAAtc/lGNV5ijdb3I/s400/DSC_0119.JPG" alt="" id="BLOGGER_PHOTO_ID_5483547816606218962" border="0" /></a>Place pork on a roasting rack over a pan of water and bake at 360F for 2 hrs.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_URmZgVnawOU/TBlubU2TdRI/AAAAAAAAAtM/QwDfclpeZeU/s1600/DSC_0121.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://4.bp.blogspot.com/_URmZgVnawOU/TBlubU2TdRI/AAAAAAAAAtM/QwDfclpeZeU/s400/DSC_0121.JPG" alt="" id="BLOGGER_PHOTO_ID_5483535437032289554" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_URmZgVnawOU/TBluA-CPPcI/AAAAAAAAAtE/R8_wNVX-EMo/s1600/DSC_0129.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://2.bp.blogspot.com/_URmZgVnawOU/TBluA-CPPcI/AAAAAAAAAtE/R8_wNVX-EMo/s400/DSC_0129.JPG" alt="" id="BLOGGER_PHOTO_ID_5483534984231730626" border="0" /></a>After 2 hrs, switch to BROIL and broil at 500F for about 15mins or till puffy!<br />Cool the meat and cut it with a cleaver skin side down. Enjoy ; ))Happy Bellyhttp://www.blogger.com/profile/16672579024917390068noreply@blogger.com0