It is really yummy. Looks good, taste good. Slurp! Don't you agree?
Wednesday, November 15, 2023
Chendol @Changi Airport Foodcourt Terminal 4
I am a desert lover. Luckily, my family does as well. We chanced upon this chendol dessert at the foodcourt located at Changi Airport Terminal 4 on our return trip from KL.
Japanese Chicken Katsu Curry
When I told my youngest daughter I am going to revive my cooking blog, she was very excited. She volunteered to be the photographer lol. Little did I realize that it has been 10 years since my last entry. Time just flew by without me knowing. Life has indeed kept me really active. As one friend told me, "seasons of life, it will go by before you notice." Indeed, it is.
Alright, back to my purpose of posting this entry. I wanted to share this great simple and economic recipe. This is one great dish for busy mommies would love, especially working mothers.
This idea came from Encik Tan. My boy loves their curry chicken rice. A growing boy, he said this dish is able to keep him full and happy as it is tasty, portion is good and most importantly is cheap (cheaper than fast food!)
Ingredients (6-pax share):
- Frozen Pre-fried Chicken Culet (about 12 pieces)
- Jap Curry Paste (1 box)
- Potatoes, cubes
- Carrots, cubes
- Onions, chopped finely
- Small Cabbage, sliced finely
- CaiXin (or any greens available at home eg brocoli)
- Eggs x6 (1 sunny side up per person)
- CaiXin (or any greens available at home eg brocoli)
- Eggs x6 (1 sunny side up per person)
How to cook:
a) Handling the chicken cutlet
- Airfry as per instruction, approximately 15 minutes
b) Preparing the curry
- Boil potatoes in separate pot.
- Add oil. Once heated, add chopped onions then cabbage and carrots.
- Add water once onions, cabbage and carrots turn soft.
- Add curry paste when water is boiled. Stir gently till the curry paste melted completely.
- Lastly, add potatoes and leave to boil for about 3-5 minutes.
c) Preparing the vegetable and eggs
- Vegatables: Stirred fried caixin with some garlic, sesame oil and soya sauce.
a) Handling the chicken cutlet
- Airfry as per instruction, approximately 15 minutes
b) Preparing the curry
- Boil potatoes in separate pot.
- Add oil. Once heated, add chopped onions then cabbage and carrots.
- Add water once onions, cabbage and carrots turn soft.
- Add curry paste when water is boiled. Stir gently till the curry paste melted completely.
- Lastly, add potatoes and leave to boil for about 3-5 minutes.
c) Preparing the vegetable and eggs
- Vegatables: Stirred fried caixin with some garlic, sesame oil and soya sauce.
- Egg: Cook sunny side up
d) Plating
- One bowl of rice on the plate, 2 pieces of chicken katsu and caixin placed at each corner of the plate.
- Place the egg on top of the rice.
- Pour the curry over the chicken katsu and is ready to be served.
d) Plating
- One bowl of rice on the plate, 2 pieces of chicken katsu and caixin placed at each corner of the plate.
- Place the egg on top of the rice.
- Pour the curry over the chicken katsu and is ready to be served.
Monday, October 30, 2023
Song Fish Head
My hub loves fish and so, I'm contantly on the hunt to search for fish recipes to satisfy his cravings. It can be curry fish head, assam fish head or simply just a steamed salmon fish head. Today, I will be sharing my recipe for song fish head :)
Ingredients for 2 song fish head (6 pax serving):
- 1 Song fish head, sliced to halve.
- Spring onion, sliced into thin silken threads for garnishing.
- Ginger
- Garlic
- Onions
- Oil
- Rice Wine
- Fermented beans
- Water
How to cook:
a) Handling the fish head
- Clean and rinse the fish head thoroughly with salt.
- Place ginger slices between the fish head and set steam for roughly 15 minutes.
b) Preparing the sauces
- Add oil in the frying pan.
- Add oil in the frying pan.
- Once its heated, add chopped garlic and onions. Fry until there is fragnance.
- Add fermented beans and some water. Continue to stir gently.
- Once its boil, add some rice wine and let it boil for a minute or so.
- Turn off the fire and pour the sauce over the fish head.
- Lastly, garnish with spring onions and it is ready to dish out.
- Lastly, garnish with spring onions and it is ready to dish out.
Minced Meat Potatoes Baked Beans
One of my favourite quick dinner fixes...this is, in fact, the 'meat' dish for the meal :D
Ingredients (for 6 pax share):
- Two cans of baked beans (I chose "Ayam Brand Hi Fibre Baked Beans" for my young children)
- Two cans of baked beans (I chose "Ayam Brand Hi Fibre Baked Beans" for my young children)
- Approx 300g of minced pork (costs me about $4 from NTUC), seasoned with some corn flour, sesame oil, soya sauce, and pepper.
- 4 potatoes of medium size, chopped into cubes
- Some garlic, chopped finely
- 1 tablespoon of cooking oil
- 1 tablespoon of tapioca starch
- 1 tablespoon of cooking oil
- 1 tablespoon of tapioca starch
- Spring onions (optional)
- Water
- Salt to taste
How to cook:
- Boil the potatoes and set aside.
- Water
- Salt to taste
How to cook:
- Boil the potatoes and set aside.
- Heat the wok with cooking oil.
- Add in the garlic once the wok is heated.
- Put in the minced meat once the garlic turns slightly brownish and add in some water. Reduce the heat slightly so that the water will not dry up so fast and leave it to boil. This will not take longer than 10 minutes.
- Then add in the baked beans and half a can of water (use the baked beans' tin can) and leave it to boil.
- Put in the minced meat once the garlic turns slightly brownish and add in some water. Reduce the heat slightly so that the water will not dry up so fast and leave it to boil. This will not take longer than 10 minutes.
- Then add in the baked beans and half a can of water (use the baked beans' tin can) and leave it to boil.
- Add tapioca starch to thicken the gravy and salt to taste. Leave it to boil for another 3 mins.
- Lastly, add the boiled cube potatoes and stir evenly in the mixture. Garnish with chopped spring onions (optional) before serving.
* You may also replace minced meat with diced luncheon meat. Taste equally fantastic! slurp!
Saturday, August 17, 2013
Our Dinner - 1 Fish, 1 Vege and 1 Egg
19 July 2013
My 3-dish dinner prepared with love for my family (爱心晚餐). :D
Make a guess which is the hot favorite for the night? Yeah, think you guess as much...it's the egg rolls! Strangely, kids just love eggs right, in any way you cook them....gee:))
From left: stirred-fried beansprouts, song fish head and egg rolls.
Monday, July 22, 2013
Fried Egg Rolls ('Egg Popiah')
19 July 2013
I chanced upon this very nice 'egg popiah' from Facebook and decided to cook for my family. Very favourable response from my little customers (aka my children) for my 1st attempt! They loved it and asked for more! Hee! :p
I love that this dish doesn't required alot of ingredients. The only challenge lies in your frying skill :D
Ingredients for 3 egg rolls (6 pax serving):
- 2 pieces of picnic ham, chopped.
- 8 eggs, mixed and stirred till smooth.
- Spring onion, chopped finely.
- Oil
- Soya sauce for taste
How to cook:
- Break the eggs, mixed and stirred till mixture turned smooth.
- Add the chopped ham and spring onions to the egg mixture.
- And add 2 tablespoons of soya sauce to the egg mixture.
- Heat the non-stick frying pan with oil enough to cover the frying pan.
- Pour the mixture onto the pan and leave it to cook.
- When the mixture is about 75% cooked, start rolling the egg slowly so as not to break the egg in the midst of rolling. I use pair of chopsticks together with spatula and roll slowly. As my rolling speed was rather slow, it was cooked by the time I complete rolling ;D and ready to dish out.
- Add the chopped ham and spring onions to the egg mixture.
- And add 2 tablespoons of soya sauce to the egg mixture.
- Heat the non-stick frying pan with oil enough to cover the frying pan.
- Pour the mixture onto the pan and leave it to cook.
- When the mixture is about 75% cooked, start rolling the egg slowly so as not to break the egg in the midst of rolling. I use pair of chopsticks together with spatula and roll slowly. As my rolling speed was rather slow, it was cooked by the time I complete rolling ;D and ready to dish out.
This is close to 75% cooked. When half of the watery portion is cooked, its about time to start rolling the egg. Any delay, the fried egg will be too hard to roll! Have fun experimenting! ;))
Sunday, July 21, 2013
Stirred-fried Beansprout with Japanese Cucumber
19 July 2013
I usually will prepare 2 vege and 1 meat or 1 vege, 1 meat and 1 soup for dinner. So on the same day I did the egg rolls, I had fried beansprouts as my vege dish. Eh, don't think beansprouts cheapo dish. If you add other ingredients, it becomes a superb dish!
Ingredients (5 pax share):
- A packet of fresh beansprouts, about 800grams.
- 1 Japanese Cucumber (of average size), sliced.
- 1 young carrot, cut into strips.
- 4 pieces dried beancurd (or known as "tau pok"), sliced.- Garlic, chopped finely
- 1 tablespoon of cooking oil
- Water
- Salt to taste
How to cook:
- Heat the wok with cooking oil.
- Add in the garlic once the wok is heated.
- When garlic turns slightly brownish, add the carrots and little bit of water (2 tablespoons). Stirred fried for short while.
- Then add beansprouts, tau pok and some water (enough to cover half of the vege will do as don't intend to make this too watery). Again, stirred fried for short while to ensure that its evenly cooked.
- Lastly, add the cucumber and stirred fried for another minute.
- Add salt to the dish before serving.
Tuesday, July 24, 2012
Minced Beef Baked Rice with Mozzarella Cheese
My three lovely kids simply love cheese, any type of food as long as it comes with cheese, seems to enhance their appetite almost instantly!
As a working mother, it has been and always will be a challenge to provide delicious and nutritious dishes for the kids. I don't want to bore them with weekly all-in-one menus but it is a challenge to create out-of-the-box menus.
I have always wanted to include baking dishes in my menu but sadly, was unable to do so as I don't possess an oven. I only own a microwave oven which essentially is good for warming food but not for baking ;(
For this baked rice dish (prepared on 30 Dec 2011), I attempted using the microwave to create the 'melting cheese' effect typically seen on baked rice. Oh well, beggars can't be choosy! But I don't mind praises for being innovative hahaha :p
Overall, the dish was okay...only thing is I over estimated the portion but well....I should be thankful that there were no complaints from my hubby and kids though haha...
Ingredients (8 pax share):
- 300 grams frozen minced beef, rinse once with tap water and once with hot water, then set aside (I got the frozen ones as it can be kept longer so if I didn't get a chance to cook this weekend, I can keep for next weekend. I got mine from NTUC XTRA. Typically okay as my kids don't reject. In fact, they loved it!)
- 250 grams frozen mixed vegetables (or you could prepare your own, which is cheaper, cut the carrots in small cubes etc and throw in some potatoes in small cubes too if you like. I usually get Watties (from New Zealand) from the supermart.)
- 200 grams mozzarella cheese, sliced (it's pretty sticky so I opted to slice it. Faster and easier. You can also choose those already sliced or in cube forms but they are more expensive.)
- 1 can baked beans
- 1 medium size onion, chopped finely
- Rice
- Salt to taste
- Water
- Cooking oil
How to cook:
(1) Rice
- Cook the rice as per usual method but with slightly more water/
(2) Mixed Vegeatbles
- Boil a pot of water for the mixed vegetables.
- When water is boiled, pour the mixed vegetables into the pot and add a pinch of salt into the water. -
- Leave it to boil over medium heat for about 10mins. then scoop up and set aside.
(3) Minced Meat
- Heat the wok with cooking oil.
- Add diced onion once wok is heated.
- Add the minced beef once onions turns brown, add some water then fry over medium heat.
- Keep stirring to break up any lumps of meat.
- Add salt to taste.
- When minced beef is half done, add the baked beans and pour in enough water to cover the meat. Continue stirring till minced beef is 3/4 done (medium cooked), scoop up and set aside.
(4) Once Steps (1) to (3) are done, scoop the rice into a corningware. It cannot be fully filled up (about 3/4 filled up with rice).
- Add the minced beef with baked beans to fully cover the top of the rice.
- Spread the sliced mozarella cheese over the minced beef mixture.
- Put the entire pot into microwave oven and start the oven. (The one thing I regreted was I didnt monitor the timing. I did short intervals of 10 mins heating on-off to check on the 'status' of the cheese. I stopped the microwave oven once the cheese is melted to my desired level.)
- Sprinkle the mixed vegetables on top of the rice before serving.
Note: Remember you have to eat the baked rice piping hot otherwise its not gonna be the same!
As a working mother, it has been and always will be a challenge to provide delicious and nutritious dishes for the kids. I don't want to bore them with weekly all-in-one menus but it is a challenge to create out-of-the-box menus.
I have always wanted to include baking dishes in my menu but sadly, was unable to do so as I don't possess an oven. I only own a microwave oven which essentially is good for warming food but not for baking ;(
For this baked rice dish (prepared on 30 Dec 2011), I attempted using the microwave to create the 'melting cheese' effect typically seen on baked rice. Oh well, beggars can't be choosy! But I don't mind praises for being innovative hahaha :p
Overall, the dish was okay...only thing is I over estimated the portion but well....I should be thankful that there were no complaints from my hubby and kids though haha...
Ingredients (8 pax share):
- 300 grams frozen minced beef, rinse once with tap water and once with hot water, then set aside (I got the frozen ones as it can be kept longer so if I didn't get a chance to cook this weekend, I can keep for next weekend. I got mine from NTUC XTRA. Typically okay as my kids don't reject. In fact, they loved it!)
- 250 grams frozen mixed vegetables (or you could prepare your own, which is cheaper, cut the carrots in small cubes etc and throw in some potatoes in small cubes too if you like. I usually get Watties (from New Zealand) from the supermart.)
- 200 grams mozzarella cheese, sliced (it's pretty sticky so I opted to slice it. Faster and easier. You can also choose those already sliced or in cube forms but they are more expensive.)
- 1 can baked beans
- 1 medium size onion, chopped finely
- Rice
- Salt to taste
- Water
- Cooking oil
How to cook:
(1) Rice
- Cook the rice as per usual method but with slightly more water/
(2) Mixed Vegeatbles
- Boil a pot of water for the mixed vegetables.
- When water is boiled, pour the mixed vegetables into the pot and add a pinch of salt into the water. -
- Leave it to boil over medium heat for about 10mins. then scoop up and set aside.
(3) Minced Meat
- Heat the wok with cooking oil.
- Add diced onion once wok is heated.
- Add the minced beef once onions turns brown, add some water then fry over medium heat.
- Keep stirring to break up any lumps of meat.
- Add salt to taste.
- When minced beef is half done, add the baked beans and pour in enough water to cover the meat. Continue stirring till minced beef is 3/4 done (medium cooked), scoop up and set aside.
(4) Once Steps (1) to (3) are done, scoop the rice into a corningware. It cannot be fully filled up (about 3/4 filled up with rice).
- Add the minced beef with baked beans to fully cover the top of the rice.
- Spread the sliced mozarella cheese over the minced beef mixture.
- Put the entire pot into microwave oven and start the oven. (The one thing I regreted was I didnt monitor the timing. I did short intervals of 10 mins heating on-off to check on the 'status' of the cheese. I stopped the microwave oven once the cheese is melted to my desired level.)
- Sprinkle the mixed vegetables on top of the rice before serving.
Note: Remember you have to eat the baked rice piping hot otherwise its not gonna be the same!
Sunday, July 22, 2012
Soupy Mee Hoon Kway (手工面)
23 June 2012
Having eaten the handmade mee hoon kway at the hawker center and foodcourt, my son fell in love with it. Any food centres we been to thereafter, he would request for mee hoon kway. So much so that he even started asking me to cook for him at home on my 'cooking' days, aka weekends. Luckily, the girls liked it too so mummy happily went to scout for the ingredients to do the cooking. I personally feel that the right ready-made mee hoon kway is important to make this dish delicious.
Ingredients (4 pax share):
- 2 packets of mee hoon kway (refer to bottom on mee hoon kway pack)
- 4 eggs
- 1 packet foo chow fishballs, 2 for each pax.
- 1 packet of cai xin (any vege will do)
- 1 pot of homemade pork broth (slighlty bigger than average size pot)
- salt to taste
How to cook:
- Heat the broth until the water boils, then reduce the heat slightly so that the water is just bubbling.
- Add in the fishball till turn soft.
- Add in the vege for another 3-4mins.
- Add the egg.
- Add salt to taste before serving.
Having eaten the handmade mee hoon kway at the hawker center and foodcourt, my son fell in love with it. Any food centres we been to thereafter, he would request for mee hoon kway. So much so that he even started asking me to cook for him at home on my 'cooking' days, aka weekends. Luckily, the girls liked it too so mummy happily went to scout for the ingredients to do the cooking. I personally feel that the right ready-made mee hoon kway is important to make this dish delicious.
Ingredients (4 pax share):
- 2 packets of mee hoon kway (refer to bottom on mee hoon kway pack)
- 4 eggs
- 1 packet foo chow fishballs, 2 for each pax.
- 1 packet of cai xin (any vege will do)
- 1 pot of homemade pork broth (slighlty bigger than average size pot)
- salt to taste
How to cook:
- Heat the broth until the water boils, then reduce the heat slightly so that the water is just bubbling.
- Add in the fishball till turn soft.
- Add in the vege for another 3-4mins.
- Add the egg.
- Add salt to taste before serving.
I liked this brand, Sakura, bought from NTUC Xtra.
Saturday, May 9, 2009
Soupy Fried Mee Suan (煮炒Style)
1st May 2009
Had been busy cooking for Trenyce during the weekend spent with her. Didnt touch outside food at all for once for a weekend! Cooked this soupy fried mee suan for her becos Trenyce loves noodles...well, I guess thats becos she only has porridge and rice during the weekdays so perhaps noodles are kind of an innovation to her. Actually this was the 2nd time I cooked this for her. The first time was just the week before and hubby also kind of like it too =p Hubby even commented that if i were to open a stall to sell this noodles surely will go bankrupt cos I put in some much ingredients hahahaa....
I learned about this dish when I have my lunch at Chinatown market one of the days. Initially I thought it was 生面 (crispy noodle) but the singnage on the stall said it was mee suan (面线)...yah lah, it was slightly 'thinner' than 生面. Then one day, I went to a wet market in AMK and saw the exact same noodles. Asked the seller uncle and was told it was mee suan (面线). So thats how I embarked on the journey to prepare this noodle dish.
Ingredients (6 pax share):
- 8 pieces of mee suan (There is 5 pieces in each packet that I bought. Depending on individual, I gave 1.5pieces to the guys and 1 piece to the ladies).
- Chicken or pork bones.
- Some vegetables (caixin/spinach/lettuce, I use caixin).
- Carrot, sliced.
- Garlic, chopped finely.
- Fishcake, sliced.
- Meat (Sliced/minced pork or chicken, I use sliced pork), seasoned with soya sauce, sesame oil & starch powder.
- Prawns, seasoned with soya sauce, pinch of starch powder & sugar.
- 4 eggs of average size.
- 4 tablespoons of starch powder, mixed with a bowl of water.
- Salt to taste.
- Pinch of pepper (for each serving, optional).
- Cooking oil.
- Water.
How to cook:
- Separately, boil 1 pot (average sized pot) of water in advance. Can use chicken or pork bones to prepare the stock/soup base to be used as gravy for the noodles.
- Heat the wok with cooking oil.
- Add in the garlic once the wok is heated.
- Put in the vege/carrot once the garlic turns slightly brownish and add in some water.
- Then add in the fishcake.
- Fried for a while and take out the vege, set aside.
- When the stock boils, add in the meat.
- When the meat is cooked, add in the prawns then the eggs and keep stirring the stock.
- Once it boils, add in the vege dish that was prepared earlier.
- Finally, add in the starch mixture to thicken the gravy and salt to taste.
- When the stock thickens, turn off the fire and its ready to be served.
How to Serve:
- Put the mee suan in the plate and pour the gravy over the mee suan.
- Add the pepper and the mee suan is ready to be served.
Had been busy cooking for Trenyce during the weekend spent with her. Didnt touch outside food at all for once for a weekend! Cooked this soupy fried mee suan for her becos Trenyce loves noodles...well, I guess thats becos she only has porridge and rice during the weekdays so perhaps noodles are kind of an innovation to her. Actually this was the 2nd time I cooked this for her. The first time was just the week before and hubby also kind of like it too =p Hubby even commented that if i were to open a stall to sell this noodles surely will go bankrupt cos I put in some much ingredients hahahaa....
I learned about this dish when I have my lunch at Chinatown market one of the days. Initially I thought it was 生面 (crispy noodle) but the singnage on the stall said it was mee suan (面线)...yah lah, it was slightly 'thinner' than 生面. Then one day, I went to a wet market in AMK and saw the exact same noodles. Asked the seller uncle and was told it was mee suan (面线). So thats how I embarked on the journey to prepare this noodle dish.
Ingredients (6 pax share):
- 8 pieces of mee suan (There is 5 pieces in each packet that I bought. Depending on individual, I gave 1.5pieces to the guys and 1 piece to the ladies).
- Chicken or pork bones.
- Some vegetables (caixin/spinach/lettuce, I use caixin).
- Carrot, sliced.
- Garlic, chopped finely.
- Fishcake, sliced.
- Meat (Sliced/minced pork or chicken, I use sliced pork), seasoned with soya sauce, sesame oil & starch powder.
- Prawns, seasoned with soya sauce, pinch of starch powder & sugar.
- 4 eggs of average size.
- 4 tablespoons of starch powder, mixed with a bowl of water.
- Salt to taste.
- Pinch of pepper (for each serving, optional).
- Cooking oil.
- Water.
How to cook:
- Separately, boil 1 pot (average sized pot) of water in advance. Can use chicken or pork bones to prepare the stock/soup base to be used as gravy for the noodles.
- Heat the wok with cooking oil.
- Add in the garlic once the wok is heated.
- Put in the vege/carrot once the garlic turns slightly brownish and add in some water.
- Then add in the fishcake.
- Fried for a while and take out the vege, set aside.
- When the stock boils, add in the meat.
- When the meat is cooked, add in the prawns then the eggs and keep stirring the stock.
- Once it boils, add in the vege dish that was prepared earlier.
- Finally, add in the starch mixture to thicken the gravy and salt to taste.
- When the stock thickens, turn off the fire and its ready to be served.
How to Serve:
- Put the mee suan in the plate and pour the gravy over the mee suan.
- Add the pepper and the mee suan is ready to be served.
Chinese Mustard Soup
12 April 2009
I love Chinese mustard, though it comes with this tiny tinge bitter taste...吃得苦中苦方为人上人....哈哈......
- 350 to 400grams pork ribs
(Rather than throwing the entire piece of ribs into the soup, I like to cut the meat away from the ribs and chopped into smaller pieces before I throw both in so that I can feed my girl straight away :p).
- Fishballs (cut into half if you are giving to children to avoid them choking on fishballs)
- 1 mid-size chinese mustard (can get from any supermarket or wet market easily), chopped into bite-size.
- Salt and pepper to taste
- water
How to cook:
- Cook 1 pot (average sized pot) of water
- When the water is about half-boiled, add in the pork ribs.
- Before adding the pork ribs, rinse them with hot water twice. Remove the water when it turns milky. (This is to remove the porky 'smell'.)*
- When it boils, turn to lower heat and let it boil for another 15 mins.
- When it boils, add the chinese mustard and fishballs.
Ingredients (4 pax share):
- 350 to 400grams pork ribs
(Rather than throwing the entire piece of ribs into the soup, I like to cut the meat away from the ribs and chopped into smaller pieces before I throw both in so that I can feed my girl straight away :p).
- Fishballs (cut into half if you are giving to children to avoid them choking on fishballs)
- 1 mid-size chinese mustard (can get from any supermarket or wet market easily), chopped into bite-size.
- Salt and pepper to taste
- water
How to cook:
- Cook 1 pot (average sized pot) of water
- When the water is about half-boiled, add in the pork ribs.
- Before adding the pork ribs, rinse them with hot water twice. Remove the water when it turns milky. (This is to remove the porky 'smell'.)*
- When it boils, turn to lower heat and let it boil for another 15 mins.
- When it boils, add the chinese mustard and fishballs.
- Stir the ingredients to make sure that they are well covered with the water and leave it to boil at medium heat.
- Turn off the heat when it boils, add in the salt and pepper for taste.
- The soup is ready to be served.
Stirred-fried Celery with Fried Beancurd and Meat
12 April 2012
With Ester around, I am able to fulfil my mother's duty (cooking for my family) again on weekends. Nowadays, I will cook at least once on each weekend, be it noodles or rice. Cooked this vegetable dish on one of the weekends although its quite some time back =p Only has time to update it now. Its my favourite beancurd with celery and some sliced pork. A pity the pictures are not very well taken becos of the light reflection plus my girl is hungry so I gotta take the pics fast.
Ingredients (serves 5):
- a bunch of celery (use three sticks)
- 200 grams lean pork meat
- 1 piece of beancurd
- Garlic
- 1 tablespoon soya sauce
- 1 teaspoon sesame oil
- 1 tablespoon starch powder
- Salt to taste
With Ester around, I am able to fulfil my mother's duty (cooking for my family) again on weekends. Nowadays, I will cook at least once on each weekend, be it noodles or rice. Cooked this vegetable dish on one of the weekends although its quite some time back =p Only has time to update it now. Its my favourite beancurd with celery and some sliced pork. A pity the pictures are not very well taken becos of the light reflection plus my girl is hungry so I gotta take the pics fast.
Ingredients (serves 5):
- a bunch of celery (use three sticks)
- 200 grams lean pork meat
- 1 piece of beancurd
- Garlic
- 1 tablespoon soya sauce
- 1 teaspoon sesame oil
- 1 tablespoon starch powder
- Salt to taste
- Pepper
- Cooking oil
- Water
(A) Seasoned Sliced Meat:
- Cooking oil
- Water
(A) Seasoned Sliced Meat:
- Slice the lean meat. (You can use minced meat too, same seasoning method)
- Add soya sauce (1 teaspoon), sesame oil (1/2 teaspoon), pinch of pepper and starch powder (1 tablespoon) to the sliced meat.
How to cook:
- Mix till starch powder fully absorbed by meat.
(B) Fried Beancurd:
- Heat the wok with cooking oil, amount of cooking oil enough to cover 3/4 of the beancurd.
- Add in the beancurd once the oil is heated.
- Remove the beancurd from the wok once it turns slightly brownish. You may choose to leave the beancurd in the wok a little longer if you like it crispy.
- Set the beancurd aside.
- Add in the beancurd once the oil is heated.
- Remove the beancurd from the wok once it turns slightly brownish. You may choose to leave the beancurd in the wok a little longer if you like it crispy.
- Set the beancurd aside.
- Remove the oil and set aside.
How to cook:
- Clean and dry the wok after frying the Beancurd.
- Reheat the wok with 2 tablespoons of oil, that was set aside after frying the Beancurd.
- Add diced garlic once wok is heated.
- Fry garlic till it turns slight brownish.
- Add the celery and some water (2 tablespoons) and let it simmers for 3 mins,
- Add the seasoned sliced lean meat (A) and stir fry with celery.
- Add some water and stir fry a few times.
- Lastly, add the fried beancurd (B) then cover the wok and let it simmers for 3 mins under medium low fire so that water will not dry up too fast.
- Add salt to taste and its ready to be dished out.
Friday, February 27, 2009
Teochew Fish Porridge
Trenyce loves this Teochew fish porridge. Me too! =p So whats the difference between Teochew fish porridge and normal fish porridge? The difference is in the rice. For normal fish porridge, the rice is cooked together with the fish but for teochew style, you cook the rice and the fish soup separately. You only add in the soup over the rice when you want to serve the food.
**Food picture unavailable**
[Unfortunately Slide.com had ceased operation on 6 March 2012 and I didnt manage to transfer the pics in time of which some are lost permanently as I didnt have a spare copy.]
- 2 batang fish fillets, sliced (keep the fish bones to boil the soup)
- 2 average-size young gingers, 1 'hammered' to throw into the soup to remove the fishy smell and the other to be sliced (to add into the porridge when served)
- A handful of wolfberries
- 2 tomatoes (average size, sliced)
- 1 tsp Sesame oil (for each serving)
- 1 tbsp Soya sauce (for each serving)
- Pinch of pepper (for each serving)
- Salt (optional)
- Water
- Some vegetables (caixin/spinach/lettuce, I use caixin)
- 4 handfuls rice, cooked
How to cook:
- Cook 1 pot (average sized pot) of water
- When the water is about half-boiled, add in the fish bones and ginger.
- When it boils, add in the fish slices and wolfberries.
- Sieve the fish slices from the soup once its cook.
- Add the vegetables into the soup and bring it to boil.
- Sieve the vegetables from the soup once its cook.
- Add in the salt and turn off the fire.
How to Serve:
- Scoop the rice.
- Add in the fish slices, ginger, tomatoes and caixin.
- Pour the soya sauce and sesame oil over the fish slices.
- Pour the soup over and add the pepper. The fish porridge is ready to be served.
**Food picture unavailable**
[Unfortunately Slide.com had ceased operation on 6 March 2012 and I didnt manage to transfer the pics in time of which some are lost permanently as I didnt have a spare copy.]
Ingredients (4 pax share):
- 2 batang fish fillets, sliced (keep the fish bones to boil the soup)
- 2 average-size young gingers, 1 'hammered' to throw into the soup to remove the fishy smell and the other to be sliced (to add into the porridge when served)
- A handful of wolfberries
- 2 tomatoes (average size, sliced)
- 1 tsp Sesame oil (for each serving)
- 1 tbsp Soya sauce (for each serving)
- Pinch of pepper (for each serving)
- Salt (optional)
- Water
- Some vegetables (caixin/spinach/lettuce, I use caixin)
- 4 handfuls rice, cooked
How to cook:
- Cook 1 pot (average sized pot) of water
- When the water is about half-boiled, add in the fish bones and ginger.
- When it boils, add in the fish slices and wolfberries.
- Sieve the fish slices from the soup once its cook.
- Add the vegetables into the soup and bring it to boil.
- Sieve the vegetables from the soup once its cook.
- Add in the salt and turn off the fire.
How to Serve:
- Scoop the rice.
- Add in the fish slices, ginger, tomatoes and caixin.
- Pour the soya sauce and sesame oil over the fish slices.
- Pour the soup over and add the pepper. The fish porridge is ready to be served.
Wednesday, July 30, 2008
ABC Soup
We started dinner catering about 3 months ago, one week after I returned to work. Eversince we had home catered food, Trenyce doesnt get much chance to have nice home cooked soup. Hence, I decided to cook at least once every weekend. No major cooking just simple dishes. Even if I have no time to cook any meals over the weekends, I will try to boil some soup for her.
**Food picture unavailable**
[Unfortunately Slide.com had ceased operation on 6 March 2012 and I didnt manage to transfer the pics in time of which some are lost permanently as I didnt have a spare copy.]
Ingredients (4 pax share):
- 350 to 400grams pork ribs
(Rather than throwing the entire piece of ribs into the soup, I like to cut the meat away from the ribs and chopped into smaller pieces before I throw both in so that I can feed my girl straight away :p).
- 1 large carrot, cut into cubes
- 3 potatoes of medium size, chopped into cubes
- 2 maize, each chopped into approx 4-5 pieces
- half a can button mushrooms, each mushroom cut into half
- 2 sticks lemon grass, 'hammered' the end so that the fragnant can come out easily
- 1 big onion, sliced
- Salt to taste
- water
How to cook:
- Cook 1 pot (average sized pot) of water
- When the water is about half-boiled, add in the pork ribs, maize, lemon grass and onion.
- Before adding the pork ribs, rinse them with hot water twice. Remove the water when it turns milky. (This is to remove the pork 'smell'.)*
- When it boils, add in rest of ingredients; potatoes, carrot and button mushrooms and turn to smaller fire.
- Stir the ingredients to make sure that they are well covered with the water and leave it to boil slowly.
- About half an hour later, add in the salt and turn off the fire. The soup is ready to be served.
PS: The lemon grass is optional. It is to improve the fragnant of the soup as well as aids in our digestion systems. It is well known for relieving 'air' in our body system. You can also add in tomatoes:)
Btw, this makes a wonderful confinement dish too!
**Food picture unavailable**
[Unfortunately Slide.com had ceased operation on 6 March 2012 and I didnt manage to transfer the pics in time of which some are lost permanently as I didnt have a spare copy.]
Ingredients (4 pax share):
- 350 to 400grams pork ribs
(Rather than throwing the entire piece of ribs into the soup, I like to cut the meat away from the ribs and chopped into smaller pieces before I throw both in so that I can feed my girl straight away :p).
- 1 large carrot, cut into cubes
- 3 potatoes of medium size, chopped into cubes
- 2 maize, each chopped into approx 4-5 pieces
- half a can button mushrooms, each mushroom cut into half
- 2 sticks lemon grass, 'hammered' the end so that the fragnant can come out easily
- 1 big onion, sliced
- Salt to taste
- water
How to cook:
- Cook 1 pot (average sized pot) of water
- When the water is about half-boiled, add in the pork ribs, maize, lemon grass and onion.
- Before adding the pork ribs, rinse them with hot water twice. Remove the water when it turns milky. (This is to remove the pork 'smell'.)*
- When it boils, add in rest of ingredients; potatoes, carrot and button mushrooms and turn to smaller fire.
- Stir the ingredients to make sure that they are well covered with the water and leave it to boil slowly.
- About half an hour later, add in the salt and turn off the fire. The soup is ready to be served.
PS: The lemon grass is optional. It is to improve the fragnant of the soup as well as aids in our digestion systems. It is well known for relieving 'air' in our body system. You can also add in tomatoes:)
Btw, this makes a wonderful confinement dish too!
Red Bean Soup
I cooked this red bean soup for my family few weekends ago (13July08). Yeah, I knew its quite some time back and I only have time to update it now :p
This is a special red bean soup I invented myself using dried rose buds to get the flavor instead of the usual pandan leaf. I kind of like this invention and so sharing this with everyone :)
Its simple to cook...the exact way to cook with the pandan leaf except replace the pandan leaf with the dried rose buds.
**Food picture unavailable**
[Unfortunately Slide.com had ceased operation on 6 March 2012 and I didnt manage to transfer the pics in time of which some are lost permanently as I didnt have a spare copy.]
Ingredients (4 pax share):
- 3 handfuls of red bean
- 1 small handful of dried rose buds
- 2 pieces cane sugar, medium size
- water
How to cook:
- Wash and soak the red beans for at least two hours before cooking (so that the beans can soften faster when cooking).
- Boil a pot (average size) of water and add in the red beans and rose buds.
- When the water boils, put to small fire and simmer for another hour.
- Add in the cane sugar and stir till it dissolves. If you find the soup too thick, you may add more boiled water to thin it and its ready to be served. If you like it cold, you may add in ice and serve as a cold dessert.
Notes:
1. You may also add in dried tangerine peel (another version) or/and lily buds.
This is a special red bean soup I invented myself using dried rose buds to get the flavor instead of the usual pandan leaf. I kind of like this invention and so sharing this with everyone :)
Its simple to cook...the exact way to cook with the pandan leaf except replace the pandan leaf with the dried rose buds.
**Food picture unavailable**
[Unfortunately Slide.com had ceased operation on 6 March 2012 and I didnt manage to transfer the pics in time of which some are lost permanently as I didnt have a spare copy.]
Ingredients (4 pax share):
- 3 handfuls of red bean
- 1 small handful of dried rose buds
- 2 pieces cane sugar, medium size
- water
How to cook:
- Wash and soak the red beans for at least two hours before cooking (so that the beans can soften faster when cooking).
- Boil a pot (average size) of water and add in the red beans and rose buds.
- When the water boils, put to small fire and simmer for another hour.
- Add in the cane sugar and stir till it dissolves. If you find the soup too thick, you may add more boiled water to thin it and its ready to be served. If you like it cold, you may add in ice and serve as a cold dessert.
Notes:
1. You may also add in dried tangerine peel (another version) or/and lily buds.
Thursday, May 15, 2008
French Beans with Duck Meat
With 7% inflation hitting our purse, things are getting really expensive everywhere hence it is important to know how to save your every dollar. I bought this duck meat yesterday and we couldn’t finish everything for dinner last night so I kept the meat in the fridge thinking I could heat up again today for our lunch. So this morning when I was cracking brain on the dishes to prepare, the idea just came to me: combining the duck meat to the french beans.
Indeed, this makes a wonderful dish! Er, not too bad lah :p
**Food picture unavailable**
[Unfortunately Slide.com had ceased operation on 6 March 2012 and I didnt manage to transfer the pics in time of which some are lost permanently as I didnt have a spare copy.]
Ingredients (4 pax share):
- A packet of fresh french beans (bought from supermarket), each French bean sliced into threes.
- 1 carrot (of average size), sliced
- Duck meat, sliced.
- Garlic, chopped finely
- 1 tablespoon of cooking oil
- Water
- Salt to taste
How to cook:
- Heat the wok with cooking oil.
- Add in the garlic once the wok is heated.
- Put in the French beans once the garlic turns slightly brownish and add in some water. The water must be able to cover at least 80% of the French beans so that the beans will be cooked thoroughly. Reduce the heat slightly so that the water will not dry up so fast and leave it to boil. This will not take longer than 10mins.
- Lastly, add the duck meat and leave it to boil for another 3mins before serve on dish.
Indeed, this makes a wonderful dish! Er, not too bad lah :p
**Food picture unavailable**
[Unfortunately Slide.com had ceased operation on 6 March 2012 and I didnt manage to transfer the pics in time of which some are lost permanently as I didnt have a spare copy.]
Ingredients (4 pax share):
- A packet of fresh french beans (bought from supermarket), each French bean sliced into threes.
- 1 carrot (of average size), sliced
- Duck meat, sliced.
- Garlic, chopped finely
- 1 tablespoon of cooking oil
- Water
- Salt to taste
How to cook:
- Heat the wok with cooking oil.
- Add in the garlic once the wok is heated.
- Put in the French beans once the garlic turns slightly brownish and add in some water. The water must be able to cover at least 80% of the French beans so that the beans will be cooked thoroughly. Reduce the heat slightly so that the water will not dry up so fast and leave it to boil. This will not take longer than 10mins.
- Lastly, add the duck meat and leave it to boil for another 3mins before serve on dish.
Pork Ribs w/Sweet Potatoes Porridge
Remembered I mention about preparing lunch for my girl everyday when I was a SAHM for the entire month of April 2008. Yah, this is one of the dishes I prepared for her. Trenyce loves this porridge as her favourite sweet potatoes and carrots are included! This is one healthy dish and pork ribs are good for their growth!
- 2 handfuls of Rice, perferably use "Xing mi", washed.
(aka "new rice", a type of rice used typically for cooking porridge. If not, normal rice also can but will take slightly longer time to cook.)
- 350grams pork ribs
(Rather than throwing the entire piece of ribs into the porridge, I like to cut the meat away from the ribs and chopped into smaller pieces before I throw both into the porridge so that I can feed my girl straight away :p)
- 2 pieces of sweet potatoes of medium size, cut into cubes (of average size)
- Optional: 1 carrot (of average size), chopped into cubes
- water
How to cook:
- Cook 1 pot (average sized pot) of water together with the rice and the sweet potatoes with medium fire.
- When the water is about half-boiled, add in the pork ribs.
- Before adding the pork ribs, rinse them with hot water twice. Remove the water when it turns milky. (This is to remove the pork "smell.)*
- Stir the porridge to make sure that the meat is well covered with the water and leave it to boil.
- When it boils, turn to smaller fire and let it boils slowly. For "xing mi", it usually cooks faster roughly abt 10mins. Normal rice will take about 10mins longer.
- Afterwhich, you may turn off the fire and the porridge is ready to be served.(However, if you like the porridge to be watery and not so "sticky" then boil the porridge at a shorter time frame so instead of 15mins maybe 10mins. Pls monitor the cooking of the porridge yourself to determine the "thickness" preferred.)
*Note: If you still find the pork smell too strong for you to handle after rinsing with hot water, you can add ginger into the porridge to get rid of the smell. If you do, add in the ginger together with the pork ribs :)
**Food picture unavailable**
[Unfortunately Slide.com had ceased operation on 6 March 2012 and I didnt manage to transfer the pics in time of which some are lost permanently as I didnt have a spare copy.]
Ingredients (4 pax share):[Unfortunately Slide.com had ceased operation on 6 March 2012 and I didnt manage to transfer the pics in time of which some are lost permanently as I didnt have a spare copy.]
- 2 handfuls of Rice, perferably use "Xing mi", washed.
(aka "new rice", a type of rice used typically for cooking porridge. If not, normal rice also can but will take slightly longer time to cook.)
- 350grams pork ribs
(Rather than throwing the entire piece of ribs into the porridge, I like to cut the meat away from the ribs and chopped into smaller pieces before I throw both into the porridge so that I can feed my girl straight away :p)
- 2 pieces of sweet potatoes of medium size, cut into cubes (of average size)
- Optional: 1 carrot (of average size), chopped into cubes
- water
How to cook:
- Cook 1 pot (average sized pot) of water together with the rice and the sweet potatoes with medium fire.
- When the water is about half-boiled, add in the pork ribs.
- Before adding the pork ribs, rinse them with hot water twice. Remove the water when it turns milky. (This is to remove the pork "smell.)*
- Stir the porridge to make sure that the meat is well covered with the water and leave it to boil.
- When it boils, turn to smaller fire and let it boils slowly. For "xing mi", it usually cooks faster roughly abt 10mins. Normal rice will take about 10mins longer.
- Afterwhich, you may turn off the fire and the porridge is ready to be served.(However, if you like the porridge to be watery and not so "sticky" then boil the porridge at a shorter time frame so instead of 15mins maybe 10mins. Pls monitor the cooking of the porridge yourself to determine the "thickness" preferred.)
*Note: If you still find the pork smell too strong for you to handle after rinsing with hot water, you can add ginger into the porridge to get rid of the smell. If you do, add in the ginger together with the pork ribs :)
Beancurd Porridge
I missed this porridge terribly, used to have it when I stayed with my mother. Havent tasted it for a long time since I got married. Its only until recently when I was cracking brain for lunches for my girl that I remembered this dish. Trenyce loves it too as her favourite beancurd, mushroom and carrot are included. Seems like my girl is easy to please as she gets contented quite easily hehehe...When it comes to food, yes she takes after her father...anything also can except for fruits *sigh* Luckily she takes vegetables :)
- 2 handfuls of Rice, perferably use "Xing mi", washed.
(aka "new rice", a type of rice used typically for cooking porridge. If not, normal rice also can but will take slightly longer time to cook.)
- 2 pieces of beancurd, sliced
- 1 carrot (of average size), sliced
- 1 small cabbage (about 70-80cts if buy from supermkt), chopped
- 4 pieces of mushroom (of average size), sliced
- 100grams minced meat, marinated with soya sauce/sesame oil/starch powder.
- some ikan bilis (aka dried shrimps), washed
- some garlic
- 1 tablespoon soya sauce
- 1 teaspoon sesame oil
- 1 tablespoon starch powder
- Salt
- Cooking oil
- Water
How to cook:
- Heat the pot (average sized pot) with cooking oil.
- Add in the ikan bilis once the oil is heated.
- When you can smell the "fragnant" of the ikan bilis, add water to the pot (about 80% of the pot) and leave it to boil.
- When the water starts boiling, sieve out the ikan bilis and add in the rice, and leave it to boil.*
- When it starts to boil, add in the beancurd** and vege*** prepared earlier.
- When it boils again, add in the minced meat and some salt.
- Once minced meat is cooked, turn off the fire and its ready to be served.
Preparation of beancurd**
- Heat the wok with cooking oil, amount of cooking oil enough to cover 3/4 of the beancurd.
- Add in the beancurd once the oil is heated.
- Remove the beancurd from the wok once it turns slightly brownish and set aside.
Preparation of vege***
- Heat the wok again with cooking oil.
- Add in the garlic once the oil is heated.
- When the garlic turns slightly brownish, add in the carrot/cabbage/mushroom.
- Add water, ensure that the vege are well covered. Covered with the lid and let it simmer for 3-5mins.
- Remove the lid, dish out the vege when its about 75% cooked and set aside.
*Note: I started cooking the porridge before the preparation of the beancurd and vege as the boiling of the ikan bilis and rice takes a while. Hence,if you are unable to complete the cooking of the beancurd and vege before the porridge boils, pls prepare the 2 dishes first before you start cooking the porridge.
**Food picture unavailable**
[Unfortunately Slide.com had ceased operation on 6 March 2012 and I didnt manage to transfer the pics in time of which some are lost permanently as I didnt have a spare copy.]
Ingredients (4 pax share):[Unfortunately Slide.com had ceased operation on 6 March 2012 and I didnt manage to transfer the pics in time of which some are lost permanently as I didnt have a spare copy.]
- 2 handfuls of Rice, perferably use "Xing mi", washed.
(aka "new rice", a type of rice used typically for cooking porridge. If not, normal rice also can but will take slightly longer time to cook.)
- 2 pieces of beancurd, sliced
- 1 carrot (of average size), sliced
- 1 small cabbage (about 70-80cts if buy from supermkt), chopped
- 4 pieces of mushroom (of average size), sliced
- 100grams minced meat, marinated with soya sauce/sesame oil/starch powder.
- some ikan bilis (aka dried shrimps), washed
- some garlic
- 1 tablespoon soya sauce
- 1 teaspoon sesame oil
- 1 tablespoon starch powder
- Salt
- Cooking oil
- Water
How to cook:
- Heat the pot (average sized pot) with cooking oil.
- Add in the ikan bilis once the oil is heated.
- When you can smell the "fragnant" of the ikan bilis, add water to the pot (about 80% of the pot) and leave it to boil.
- When the water starts boiling, sieve out the ikan bilis and add in the rice, and leave it to boil.*
- When it starts to boil, add in the beancurd** and vege*** prepared earlier.
- When it boils again, add in the minced meat and some salt.
- Once minced meat is cooked, turn off the fire and its ready to be served.
Preparation of beancurd**
- Heat the wok with cooking oil, amount of cooking oil enough to cover 3/4 of the beancurd.
- Add in the beancurd once the oil is heated.
- Remove the beancurd from the wok once it turns slightly brownish and set aside.
Preparation of vege***
- Heat the wok again with cooking oil.
- Add in the garlic once the oil is heated.
- When the garlic turns slightly brownish, add in the carrot/cabbage/mushroom.
- Add water, ensure that the vege are well covered. Covered with the lid and let it simmer for 3-5mins.
- Remove the lid, dish out the vege when its about 75% cooked and set aside.
*Note: I started cooking the porridge before the preparation of the beancurd and vege as the boiling of the ikan bilis and rice takes a while. Hence,if you are unable to complete the cooking of the beancurd and vege before the porridge boils, pls prepare the 2 dishes first before you start cooking the porridge.
Tuesday, February 12, 2008
Confinement Recipe: Huiji Fish and Papaya Soup
Confinement soup made easy!
Excerpt from The Straits Times (Singapore)
August 8, 2007 Wednesday
'This dish is easy to prepare, low in calories and high in nutritional value. I do not need to stew Chinese herbs for hours. Instead, I add 30 to 60ml of Huiji Waist Tonic to my soup at the end. And it does not contain alcohol, which makes me feel safe as I was breast-feeding,' Ms Leong said.
Following recipe brought to you by Huiji Waist Tonic
Ingredients (serves 4):
- 700g green papaya (unripe/semi-ripe)
- 300g fish (for example snakehead, carp, seabream, pomfret)
- 12 red dates
- 2 pieces dang shen
- 5g yuzhu
- 6 slices ginger
- 30-60ml Huiji Waist Tonic
- Fish bones
How to cook:
- Put fish bones, ginger, dang shen, red dates and yuzhu in water and boil for half an hour.
- Add papaya. When it softens, add fish and simmer till fish is cooked.
- Add 30-60ml of Huiji Waist Tonic.
- Serve immediately while still piping hot. It is ideal for breastfeeding mums as it helps lactation.
Excerpt from The Straits Times (Singapore)
August 8, 2007 Wednesday
'This dish is easy to prepare, low in calories and high in nutritional value. I do not need to stew Chinese herbs for hours. Instead, I add 30 to 60ml of Huiji Waist Tonic to my soup at the end. And it does not contain alcohol, which makes me feel safe as I was breast-feeding,' Ms Leong said.
Following recipe brought to you by Huiji Waist Tonic
Ingredients (serves 4):
- 700g green papaya (unripe/semi-ripe)
- 300g fish (for example snakehead, carp, seabream, pomfret)
- 12 red dates
- 2 pieces dang shen
- 5g yuzhu
- 6 slices ginger
- 30-60ml Huiji Waist Tonic
- Fish bones
How to cook:
- Put fish bones, ginger, dang shen, red dates and yuzhu in water and boil for half an hour.
- Add papaya. When it softens, add fish and simmer till fish is cooked.
- Add 30-60ml of Huiji Waist Tonic.
- Serve immediately while still piping hot. It is ideal for breastfeeding mums as it helps lactation.
Friday, December 21, 2007
"Tang Yuan" aka Glutinous Rice Balls
Today is the day to eat the glutinous ric balls also known as "Tang Yuan Day". I dont have time to make the rice balls myself especially at this stage when I am already 7mths preggie. Couldnt tahan standing too long so I just bought the ready made ones from the supermarket and cooked the soup myself. I bought 2 types of ready made ones, one with filling inside and the other type without.
Ingredients (for 6 pax share):
- 2 packets of glutinous rice balls with fillings
- 1 packet of plain glutinous rice balls (without fillings)
- 1 small ginger (usually used a medium sized but some of my family members do not like the taste of ginger so I just added a small piece to have the "spicy" taste)
- 4 small pieces of coconut sugar
- 2 big tablespoons of white sugar
- 1 pack of pandan leaf
- water
How to cook:
- Cook 1 pot (average sized pot) of water
- When the water is boiled, add in the plain glutinous rice balls.
- When the rice balls float to the top, it means its cooked.
- Use a strainer and sieve it out and put it in a big bowl of water. This big bowl of water must be suitable for consumption and at room-temperature.
- Repeat the same procedure for the glutinous rice balls with fillings.
- Cook an another pot (slightly smaller than the 1st pot) of water.
- Add the pandan leaf and ginger into the water to boil.
- When the water is about half-boiled, add in the coconut sugar.
- Then add in the white sugar when the coconut sugar has dissolved.
- Stir the water for a while and off the fire.
- Finally, sieve the rice balls and add in the soup, and its ready to be served.
PS: If you do not have coconut sugar, you can replace with brown sugar. I personally find white sugar a little bland. Anyway, this recipe is given by my cantonese mother :)
- 2 packets of glutinous rice balls with fillings
- 1 packet of plain glutinous rice balls (without fillings)
- 1 small ginger (usually used a medium sized but some of my family members do not like the taste of ginger so I just added a small piece to have the "spicy" taste)
- 4 small pieces of coconut sugar
- 2 big tablespoons of white sugar
- 1 pack of pandan leaf
- water
How to cook:
- Cook 1 pot (average sized pot) of water
- When the water is boiled, add in the plain glutinous rice balls.
- When the rice balls float to the top, it means its cooked.
- Use a strainer and sieve it out and put it in a big bowl of water. This big bowl of water must be suitable for consumption and at room-temperature.
- Repeat the same procedure for the glutinous rice balls with fillings.
- Cook an another pot (slightly smaller than the 1st pot) of water.
- Add the pandan leaf and ginger into the water to boil.
- When the water is about half-boiled, add in the coconut sugar.
- Then add in the white sugar when the coconut sugar has dissolved.
- Stir the water for a while and off the fire.
- Finally, sieve the rice balls and add in the soup, and its ready to be served.
PS: If you do not have coconut sugar, you can replace with brown sugar. I personally find white sugar a little bland. Anyway, this recipe is given by my cantonese mother :)
Subscribe to:
Posts (Atom)