Sambal Long Beans

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 ; ))

Sometimes I will use dried shrimps (Hay Bee) or the korean dried shrimp (like the ones in pic)

Here's the recipe,

What You Need

1 pkt of long beans, thinly sliced diagonally (blanched in hot water)

1 small shallot, sliced thinly

2 cloves garlic, sliced thinly

1/2 cup korean dried shrimp

2 tbsp oil

1 tbsp sambal chilli

1 tbsp oyster sauce

1/2 tsp sugar

What To Do

1. Fry shallots and garlic in oil till slightly brown, add in dried shrimp
2. Add in beans, chilli, oyster sauce & sugar. Mix well
3. Add a bit of water if it is too dry. Stir and fry till bean is soft
4. Serve!

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!!

Breadmaker Hot Dog Buns

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.
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 here

What You Need:
150g cake flour
150g bread flour
2g salt
5g active dry yeast
60g sugar
125ml milk
1 egg
50g butter
1 egg yolk + 2tbsp cold water for glazing

Filling:
9 hot dogs

Topping:
Shredded Parmesan

What To Do:

1. Add all wet ingredients (except butter) into the breadmaker pan
2. Add dry ingredients leaving yeast last
3. Make a little well in the flour mix and add yeast into the well.
4. Start the breadmaker to DOUGH function and press START
5. After 5 mins, add butter (cubed) in
6. Restart the cycle after about 30mins.
7. Once the cycle is completed (about 130mins after restart)
8. Preheat oven to 180C
   
9. Take out the dough and divide them into 60g
10. Wrap hot dogs with the dough pressing the edges firmly together
11. Brush with egg wash, sprinkle cheese and bake for 20mins.
    

Korean Stewed Short Ribs

Got this recipe from a Korean friend, M. It is a really simple recipe but it's SO GOOD!!!!
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...
Here's the recipe......

What You Need:
About 1.2kg korean short ribs
2 carrots, sliced about 1cm thickness
1 potato, cubed
1 red onion, cut into big wedges
5 cloves garlic, skinned
About 5 dried prunes (Del Monte type)
10 tbsp light soy sauce
1 tbsp sugar
1tbsp Chinese wine

What To Do:

1. Blanch ribs with boiling water and place them in a slow cooker
2. Add water till it covers the ribs
3. Let it boil for about 30mins. Add everything except prunes
4. Add prunes about 30mins prior to switching off the cooker (when the meat is soft enough)
5. Serve!
   

Winter Plum Blossom Flower Flaky Mooncake

I know Mooncake festival is over in some part of the world but being in US, it's our turn to celebrate ; ))
Made these today with thr remaining lotus paste, I must say I prefer this over the snowskin ones.