Peach Cobbler

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.
I was trying to clear the fridge for the long weekend ahead and decided to make this as dessert after lunch.
Easy one!!

What You Need:
Topping~
3 peaches, cubed
About 4 heap tbsp of brown sugar
1 tbsp corn flour
Mix all together and transfer to a baking tray or ceramic tray like mine
Cobbler~
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 salt
60g butter
3 heap tbsp sugar
1/3 cup yoghurt

What To Do:

1. Preheat oven to about 365F
   
2. Sift flour, soda, salt & baking powder. Add sugar
3. Cut butter into small cubes and rub in flour mix till it resembles breadcrumbs
4. Add yoghurt, mix well
5. Sprinkle flour dough on top of the peach mixture.
6. Bake for 30 to 40 mins or till medium brown
   

Serve with vanilla ice cream immediately for the earth-rocking taste!!

Bubor Kachang Hijau (Green Bean w Coconut Milk)

Made this today, it's been raining for the past 4 days in the Rockies and I am trapped at home with the little one. Day 5 at home with Daddy in St. Louis working....2 more days to see Hub!
This bubor brought back countless childhood memories....I was literally fighting back tears while eating it...I hope to make this for my little one when he is older so that he too will have wonderful memories of his childhood when he grows up...

What U Need:
1 cup green beans
1/2 cup sago pearls
About 1/2 piece of gula melaka/ palm sugar (half of that cylinder)
About 1 1/2 cup coconut milk
5 cups or more water
Some sugar to taste
Pinch of salt
1 small slice of ginger (optional)
1 knot pandan leaves (screwpine)

What To Do:

1. Boil green bean, ginger & pandan leaves in water until soft, add more water if it gets too dry
2. Once the beans are soft, add sago, sugar & salt.
3. Boil till the sago becomes clear. Add the rest of the ingredients.
4. Boil till gula melaka melts, adjust taste accordingly.
5. Serve!
   

Note: I like it more lemak (thick) and also the taste of gula melaka stronger. You can always adjust it to your own liking...

Black Pepper Fried Steak with Mushrooms

Bought 2 slab of premium ribeye steak (with lots of fatty corners!) which I planned to make on Valentine's Day but Hub and I ended up having Vietnamese Pho for Valentine's Day dinner...Reason: We were out shopping till late and it is going to be another hour plus drive home before we can have dinner plus well, I have cravings for Pho
; p

Anyway made this the day after, I seasoned the steak with salt and pepper and shallow fry it in a saucepan till brown and the fatty part crispy (as I can only eat "well done" steak now).
As for the sauce, saute 2 heap tablespoon of garlic till brown, add in 2 cups slices mushroom and continue to saute till mushrooms are soft. Add 4 heap tablespoons of Lee Kum Kee's Black Pepper sauce and half a can of Campbell's Cream of Mushroom soup (mix with 1/2 cup water). Add lots of cracked black pepper if you want...
There you have it, easy to make black pepper sauce ; P
The steak was.....Shiok!

Made this Jellyhearts for dessert, attempted this in Singapore before but somehow it wasn't very pretty. Thanks J for pointing out that I need to add gelatin for the cheese layer ; )
Guess I need more practice to cut it into nice slices...

Ah Balling

Don't ask me why this is called Ah Balling, when I first heard the name from my Mum when I was a teenager I thought she was pulling my leg....until I saw the signboard from the stall in Beach Road Hawker Centre. But I love it!!

It is basically Tang Yuan (glutinous rice balls) with fillings inside such as black sesame, peanut, red bean and even yam.

All Singaporeans know that Beach Road Hawker Centre is also known as Army market; the first 2 levels are food centre but the third floor are lined with shops that sell military goods. It's a place for young men who are serving National Service (mandatory in S'pore) to go almost every weekend after they "booked out" so that they can replenish their army supplies before they have to " book in" at 2359hrs on Sundays... That's where Hub and I used to go every Saturday when we were dating and when he was doing his BMT (Basic Military Training)...that was so many years ago : )

Still we used to eat this every Saturday while we were there...thus it is kind of 'our dessert' ; P
Made this last night for Hub, he loves it...

Here's the recipe for the soup:

What you need
1 cup raw skinless peanut
1 cup sugar (adjust to your liking)
2 pandan leaves, knotted
About 1.5l of water
Your favourite frozen dumplings

What to do

1. Put all ingredients (except dumplings) into a saucepan or slow cooker and boil till peanuts are soft....about 2 hours
2. Once the peanuts soup is done, boil dumplings in a boiling water (in a separate saucepan) according to instructions on the package
3. Assemble and serve!

Red Dates Longan with Apples

It's been 3 weeks into Spring/ Fall and finally the weather is turning cold! I am so happy! I love the cold but I dislike the transition period.....It can be over 90F (about 32 degrees) on Monday and then the temperature drops to low 70s (abt 24 degrees) the next day.

That's why I have been making more 'liang cha' these few days... Made this a few days ago. Here's the recipe,

What you need:
2 red apples, cut into quarters
1/2 cup of dried longans
2 tbsp of bitter almond kernels
2 tbsp of sweet almond kernels
some rock sugar

Method:
Put all ingredients into a slow cooker
Add enough water to cover the ingredients
Set on High and boil for 3 hours
Enjoy!

How Do You Eat Yours?

Bought a carton of honey mangoes to share with my family and couldn't resist the passionfruits as well. Have you tried passionfruit before? It's this unattractive round fruit that emits the most fragrant and sweetest scent once you cut it. The unresistable juice and crunchy seeds......Ahhhh...

This is how I like to eat my passionfruit.....Slice the mangoes into cubes, add a big scoop of Vanilla ice cream....scoop out the passionfruit pulp with a spoon and drizzle the vibrant yellow sauce on top of the ice cream.......Heavenly ; P.....

Red Bean Soup Dessert

Finally Hub is back! I am just so glad that he will be able to spend Christmas with me otherwise I will feel so lonely during this festive season especially with so many Christmas lunches and dinners all arranged with relatives and friends...

I will usually try to cook something when Hub comes back from overseas, it's my way of showing him that I am glad he is back safely and also I miss him. The time of his arrival usually determines the type of food I will cook for him. I made Blueberry Banana Loaf when he came back on a morning flight from Italy the week before and as he's coming on a evening flight today, I decided to make red bean soup for his supper. Happy Belly doesn't like to go to bed hungry
; P

I have made his favourite red bean soup, he likes the typical Cantonese style. The puree type. I just use my good ol' slow cooker to do the job.

Red Bean Soup

1.5 cup of red bean
2 medium size rock sugar
about 1.5 L of hot water
Half cup sago

Method

Add red bean and water into slow cooker and let it cook on High for about 4 to 5 hrs.
Add in rock sugar and sago and let it cook for another 45 mins.