17.10.14

辣豆瓣酱炒茄子

今天下午,闲着没事做, 就快手快脚地炒了这道菜 ~ 辣豆瓣酱炒茄子。我是凭感觉来做这道菜的, 居然让我爱不释"口"!☺

这是一道非常下饭的家常菜。油亮油亮的, 让人十指大动。

29.12.13

2014要来临了 ~ Peanut Cookies 花生酥饼

2014年即将来临,同时华人新年也逼在眉睫,人们又要开始忙着大扫除、办年货、买新衣等等。2014年的脚步也来得太快了吧!那些喜欢搞烘焙的朋友们,也都卷起袖子,准备做出美味精致的过年糕饼;到处也可闻到香味四溢的肉干;年货市场也像雨后春笋般一个接一个地出现在各个角落,让人们自愿掏腰包,买个不亦乐乎。

华人新年就是这么一个让人乐于忙碌、乐于花钱的节日。总之,快乐就好,心里的愉悦感是金钱买不到的,所以大家记得要快乐哦!

华人新年还有一个月才到来,今天我就启动了我的新年烘焙计划,做出了第一波的年饼 ~ 花生酥饼。这款年饼容易制作,只有四种材料:面粉、花生粉、糖和油。全部材料搅拌均匀,搓成小圆球,送进180度的预热开箱,烤25分钟至金黄色就可以了。





10.11.13

Chinese Braised Pork Belly with Eggs

It's been a long time again since I updated this blog. Today, just to pick up myself and post this dish as a reminder to myself not to neglect what I have started with passion ~ to record dishes and baked products that I have come out with. Hence, this braised pork belly is here. It is a dish that my hubby and I love to have over a bowl of steaming white rice. With added ingredients like tau kwa and tau pok, the dish become more rich and flavorful. I extracted the recipe from: http://www.mywoklife.com/2010/01/chinese-braise-pork-belly-egg-in-croak.html
I have made a little twist here and there to suit our taste. :-) 
As we were savouring this dish, it brings back childhood memories whereby our mums would cook a big pot of this dish to cater to all the "hungry monsters" in the house, be it big or small. Haha! 



4.9.13

Some baking & cooking updates

It's been sometime since I last updated my blog. I'm getting lazier nowadays >_<

Anyway, I have not stopped baking and cooking but have slowed down (really slow down) my pace. Below are some of my recent bakes and cook:

Blueberry Butter Cake蓝莓牛油蛋糕

Pork Floss Maki猪肉丝寿司卷

Korean Spicy Rice Cake韩国炒辣年糕

Muah Chee 麻芝

Honey Baked Mid-Joints 香烤蜜汁中翅

Cheddar Cheese Mini Cake 车达芝士迷你蛋糕


Banana Cake 超松软香蕉蛋糕



Baked Sweet Potato Pie 烤地瓜派






25.5.13

Ayam Masak Merah

This is a typical Malay dish which can be found at Malay food stalls in hawker centers around Singapore. In Malay terms, Ayam is chicken, Masak means cooked and Merah means red colour. So literally translation is Chicken Cooked Red. Sounds funny? In English, verb should be in front and noun behind, so it becomes Cooked Red Chicken :-) It is a spicy dish. But you can adjust the level of spiciness to suit your taste bud. The chilli I used to cook this dish did not yield a hot and spicy taste but a little mild, for my taste. This is a good dish to go with a plate if steaming white rice and some greens. 

I got my recipe from Table For Two or More ...(http://wendyinkk.blogspot.sg/2012/08/malay-red-cooked-chicken-ayam-masak.html?m=1)

12.5.13

My recent "food" homework ...

 Made this tiramisu for my neighbour's birthday which was on May Day.
She always cooks for me and my hubby. As an appreciation of her kindness, 
I made this Italian dessert for her.

 This mango pudding and the mango cream cheese cake below were done because my mum and my neighbour gave me a mango each. I had to consume them before they turn bad. Hence, decided to do my favourite mango pudding and the cream cheese cake.

 Moist and soft cream cheese cake ... Yum!


This Chinese traditional Fa Gao发糕was made because I love brown sugar Fa Gao.
The Fa Gao really "fa" (means prosperous in Chinese term) very nicely. :-)


Red Wine Mutton Stew 红酒炖羊肉

cooked this mutton stew for Sunday afternoon lunch. I ate it with baguette and a few home-made garlic bread. It is a nice combination. 

This is a simple dish with ingredients mostly found in our kitchen. Except red wine which most of us don't own a bottle at home. However, this is optional if you are not a wine drinker. Give it a try if you love mutton dishes. 

Thank you Aunty Young for sharing such a nice and easy recipe. Recipe is from here.


Ingredients for Red Wine Mutton Stew:

1 kg lamb shoulder/cubes
1 cup red wine
2 onions, sliced
2 cloves of garlice, crushed
2 inches of thinly sliced ginger
1 big carrot, small chunks 
2-4 tbsp of tomato purée/ketchup
1 can button mushrooms
2 tbsp of oil
1-1.5 ltrs of water
2 tbsp flour
Some Chinese parsley, for garnish
1 tbsp sugar
Salt and pepper to taste



Method: 

1. In a big pot, heat up oil and brown the onion, garlic and ginger.
2. Add in the lamb pieces and carrots. Brown the meat to seal in the juices.
3. Pour in mushrooms, tomato purée, seasoning and red wine. Bring to boil over medium heat.
4. Add water and simmer until the meat is tender.
5. Mix flour with 1/2 cup water and stir into the pot to thicken gravy. Sprinkle with parsley and serve with rice or bread.




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