tag:blogger.com,1999:blog-27091548733853206512024-02-21T13:13:34.982+08:00Cooking Crave™I'm here to share my cooking tips & the food I love with all of you. Enjoy !! ~ 欢迎大家 。。TINTINhttp://www.blogger.com/profile/02405955411685672730noreply@blogger.comBlogger138125tag:blogger.com,1999:blog-2709154873385320651.post-30535663649069793282015-10-14T06:12:00.002+08:002015-10-14T06:12:48.366+08:00Hi peeps !!! <br />
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I'll be back soon ... stay tuned =)TINTINhttp://www.blogger.com/profile/02405955411685672730noreply@blogger.com0tag:blogger.com,1999:blog-2709154873385320651.post-17632470587141621642011-10-24T17:20:00.102+08:002011-10-25T00:53:43.277+08:00Yam Cheesecake (Or Nee Cheesecake)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo1CJYx5hsVR8kAXhHJDEJcgttpmoo7G8KoTcbazv6pvUHzEPx5BUCqvK7Q7wcYl6BsniFGS5Ax5s-LglG1v1ypLXwo8VMT4T58Gcw6FFSJjTnSWp7yR0i7xL9bZ4gw4AEyBQxf9RS2Hfe/s1600/IMG_0911+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo1CJYx5hsVR8kAXhHJDEJcgttpmoo7G8KoTcbazv6pvUHzEPx5BUCqvK7Q7wcYl6BsniFGS5Ax5s-LglG1v1ypLXwo8VMT4T58Gcw6FFSJjTnSWp7yR0i7xL9bZ4gw4AEyBQxf9RS2Hfe/s1600/IMG_0911+copy.jpg" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">I love cheesecake. I just can't resist this sinful & yummy dessert from my diet :) </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">I first came across this yam cheesecake recipe in one of our local newspaper The Star last year. For my love & passion in baking, I straight cut down the article & keep the recipe until I found sometime to try it out few months back. I didn't snapped much picture & blogged about it then on my first bake. My kids they love it so much. I would like to thank <a href="http://www.maameemoomoo.com/blog/2011/02/27/orh-nee-cheesecake/">Sherie Lee</a>'s for sharing her recipe of this Yam Cheesecake. The sour cream + coconut milk's topping was a great combination to this cheesecake. I'm loving it !!! I never taste a cheesecake with a truly asian touch & here it is.. hehe. I just love how all the flavors blends so well together :) </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">To cheesecake lovers out there, this is a must try recipe. Yeah, thumbs up from me!!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS5YmuuBHoEJ4m5krSoVTR-qELDvfPvMS6Q8t5upyu9R6JWzkB5vG4gLJXDf5K8c5WZx9arakI9XL-jxlcc9MvHuwzq2I4BSvpAW7ADtpGlrseupKK9eNPZ9CeGvtfKNQFDE6Mc8TDapF0/s1600/IMG_0482+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS5YmuuBHoEJ4m5krSoVTR-qELDvfPvMS6Q8t5upyu9R6JWzkB5vG4gLJXDf5K8c5WZx9arakI9XL-jxlcc9MvHuwzq2I4BSvpAW7ADtpGlrseupKK9eNPZ9CeGvtfKNQFDE6Mc8TDapF0/s1600/IMG_0482+copy.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Recipe adapted from : <b>Sherie Lee of <a href="http://www.maameemoomoo.com/blog/2011/02/27/orh-nee-cheesecake/">maameemoomoo</a></b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #8e7cc3; font-size: x-large;"><b>Yam Cheesecake (Or Nee Cheesecake)</b></span></div><div class="separator" style="clear: both; text-align: center;"><i>(Ideal for 8" cake)</i></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: justify;"><b><u>Crust/Base</u></b></div><div class="separator" style="clear: both; text-align: center;"></div><ul><li style="text-align: justify;">Oreo cookies - 150g (cream removed*)</li>
<li style="text-align: justify;">Butter - 70g (melted)</li>
</ul><br />
Here you go:<br />
<br />
Crushed & finely ground the oreo cookies. Pour the melted butter onto the ground cookies and toss well to coat the mixture with butter. Press into an even layer on the bottom of the cheesecake pan. Freeze for at least half an hour.<br />
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While freezing the base, proceed to make the filling of the cheesecake.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjIKs2O2-iNNk0J2GAfpuIpwoSpgYkbImn3yWF6pKh0H2ErfeOkSmsqccooFs6IIk1XXB0wVrIaRs2DKwl0Lo5ZnLbu4W_HEgrs-z-3ZTf4cB_ZOgUWfHMsi71rsc2VjwZ3iTyQW0PEmHg/s1600/IMG_0484+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjIKs2O2-iNNk0J2GAfpuIpwoSpgYkbImn3yWF6pKh0H2ErfeOkSmsqccooFs6IIk1XXB0wVrIaRs2DKwl0Lo5ZnLbu4W_HEgrs-z-3ZTf4cB_ZOgUWfHMsi71rsc2VjwZ3iTyQW0PEmHg/s1600/IMG_0484+copy.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: justify;"><b><u>Filling/Cheesecake</u></b></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><ul><li style="text-align: justify;">500g cream cheese (room temperature)</li>
<li style="text-align: justify;">120g castor sugar</li>
<li style="text-align: justify;">2 1/2 eggs (I use 3)</li>
<li style="text-align: justify;">150ml whipping cream</li>
<li style="text-align: justify;">1/2 tsp salt</li>
<li style="text-align: justify;">1 3/4 cup yam (peeled, cubed, steamed & pureed)</li>
<li style="text-align: justify;">4-5 tbsp <i>(steamed coarse yam chunks - if you prefer the bites of yam in the cake)*</i></li>
<li style="text-align: justify;">few drops of purple coloring - optional*</li>
</ul><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>What to do :</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Beat cream cheese & sugar until creamy. Add eggs one at a time, mixing until it is just incorporated. Gradually add in whipping cream, alternate it with mashed yam & lastly add in salt. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i><b>Note:</b> don't over mix because we want to incorporate as little air as possible to prevent cake from cracking * </i><br />
<i><br />
</i><br />
Pour the cream cheese mixture on top of the freezed oreo base cake pan. Bake at 150c for 60 - 75 minutes or till the edge of the filling is set & center is slightly wobbly. </div><br />
<div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6681WXas5I6LL1ZE2K4t-DObxl1W4iCuh2tVQS6dE1-AAg9YfdWFoJY9jApNz9Ot25mfcT8n3a9w1oYGhNaDucDHD31JA5YY2y3o1rECrW272NTiwBxej31gPVcThhiQJtmcA28ev0KTh/s1600/IMG_0909+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6681WXas5I6LL1ZE2K4t-DObxl1W4iCuh2tVQS6dE1-AAg9YfdWFoJY9jApNz9Ot25mfcT8n3a9w1oYGhNaDucDHD31JA5YY2y3o1rECrW272NTiwBxej31gPVcThhiQJtmcA28ev0KTh/s1600/IMG_0909+copy.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: justify;"><b><u>Topping </u></b></div><div class="separator" style="clear: both; text-align: center;"></div><ul><li style="text-align: justify;">1 cup Sour Cream</li>
<li style="text-align: justify;">2 tbsp sugar</li>
<li style="text-align: justify;">1 1/2 coconut milk</li>
</ul><br />
<br />
Hand whisked together all the ingredients in a bowl. Mixed well & spread on top of the baked cheesecake. Bake 5 minutes at 150c.<br />
<br />
Note: Gently whisk it to prevent air bubbles forming **<br />
<br />
Cool cheesecake completely in pan on rack, 1-2 hours preferably<br />
<br />
Cover cheesecake & chill in the fridge until cold for at least 4 hours or more. It is best to chill it over-night.<br />
<br />
<br />
<span class="Apple-style-span" style="line-height: 22px;"></span><br />
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 1.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;"><strong style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Note :</span></strong></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 1.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;"><span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><i>* Bake the cheesecake in water bath. If you are using spring form pan, be sure to wrap the bottom of the pan in 2 layers of foil to prevent any water from seeping into the cheesecake. Alternately, you can just slide in a tray filled with water just beneath the rack.</i></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-2hkgnIjjPhHwbJ8OnvAfvvwYOzEq494cH5-86S4FPKLE9JXd_zfHbJ6b0pdGkYqU07QxIWl1DAJtlWu-ynGNwCq7JqJ8JDxBVn7LxEhMZwXIE8rnSecYizqVPz6BaqlbDKIgiKeqGlPW/s1600/IMG_0914+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-2hkgnIjjPhHwbJ8OnvAfvvwYOzEq494cH5-86S4FPKLE9JXd_zfHbJ6b0pdGkYqU07QxIWl1DAJtlWu-ynGNwCq7JqJ8JDxBVn7LxEhMZwXIE8rnSecYizqVPz6BaqlbDKIgiKeqGlPW/s1600/IMG_0914+copy.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="color: #351c75;">HA</span><span class="Apple-style-span" style="color: #674ea7;">PPY</span><span class="Apple-style-span" style="color: #8e7cc3;"> BAK</span><span class="Apple-style-span" style="color: #b4a7d6;">ING !! ^^</span></span></b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: justify;">Best Regards, </div><div class="separator" style="clear: both; text-align: justify;">AMY ONG</div>TINTINhttp://www.blogger.com/profile/02405955411685672730noreply@blogger.com2tag:blogger.com,1999:blog-2709154873385320651.post-73875164723314757682011-10-22T20:51:00.007+08:002011-10-23T23:53:11.734+08:00Home-made Hainanese Chicken Rice (海南鸡飯)<div style="text-align: justify;">Ever since my beloved father passed-away I've been busy. Clean & rent out my parent's home. Now, it's my turn to take care of my mom. My father used to help me fetch my kids from tuition classes or school when I'm half-way baking or cooking but now no one is there to help me anymore :(</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I'm sorry to readers who've leave me message. I've got 58 unanswered message in my message inbox and I just realized that I have abandoned this Cooking Crave blog for more than 6 months. I promised will go thru all the message & answer it one by one when I'm free. I'm so sorry for those who really have waited my reply. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">From now on, I will try to make sometime to continue blogging and share my recipe with all of you. Thank you so much for being such a loyal follower of my blog. It really put a smile on my face & cheer up my day !! ~</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHWquJrBQfm61UgMczkBlIOcnm1LLDSAL8PmuWMKwQQmpW9lcwWrGaa6IYqiBvmilmB1GLkLMh85yJEWpOaAhEO62QaIf6HhQopmCz-r767OtecueuIsbuNh_GPBLvEQtO_PaGj7YcT_pt/s1600/IMG_0898.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHWquJrBQfm61UgMczkBlIOcnm1LLDSAL8PmuWMKwQQmpW9lcwWrGaa6IYqiBvmilmB1GLkLMh85yJEWpOaAhEO62QaIf6HhQopmCz-r767OtecueuIsbuNh_GPBLvEQtO_PaGj7YcT_pt/s1600/IMG_0898.jpg" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Yeah, today I cooked chicken rice for lunch. There are 2 types of chicken rice available or sold at "kopitiam". Some chicken rice come with roasted chicken & boiled chicken. Normally I will have the roasted type when we dine outside. </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">For me, I still prefer the steamed chicken type when cook it myself at home. Less oily, juicier & it's very easy to prepare it. At least it won't messed up our kitchen, less work to clean all the oily stuff.. hehe. If you're chicken rice lover, do try this out ... I bet you'll fall in love with it ... haha !!! It smells heavenly too .. yums!!</div><div class="separator" style="clear: both; text-align: justify;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitNk_xewXzg5Z0-RM0lICaSXbUHAO2ESUSaNe-4683sH2bPiJdNSprry0sHghusUiLPum_zvSuvX48eHJiBgjMLVrV7m5u_sCueGP4rN7OUW7aPF-y-tGksHcINimNv73G1PLp6fMGe80X/s1600/IMG_0900.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitNk_xewXzg5Z0-RM0lICaSXbUHAO2ESUSaNe-4683sH2bPiJdNSprry0sHghusUiLPum_zvSuvX48eHJiBgjMLVrV7m5u_sCueGP4rN7OUW7aPF-y-tGksHcINimNv73G1PLp6fMGe80X/s1600/IMG_0900.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="color: blue;">Hainanese Steamed Chicken Rice Recipe</span></b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Ingredient for Rice :</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">4 cup thai fragrant rice </div><div class="separator" style="clear: both; text-align: center;">(can be replace with any type of rice of your choice)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">chicken broth</div><div class="separator" style="clear: both; text-align: center;">(enough for rice cooking)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">1 piece of ginger - about 2-3 inch size</div><div class="separator" style="clear: both; text-align: center;">(skinned & smashed)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">8 gloves garlic</div><div class="separator" style="clear: both; text-align: center;">(lightly smashed with skin intact)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">5 cardamom (buah pelaga)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">1 cinnamon (kulit kayu manis)</div><div class="separator" style="clear: both; text-align: center;">- about 2 inch in size</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">5 cloves (bunga cengkih)</div><div class="separator" style="clear: both; text-align: center;">p.s : don't be greedy, too much of cardamom, cinnamon & cloves will ruin the taste of the rice, just add it accordingly.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">6-8 pandan (screwpine) leaves</div><div class="separator" style="clear: both; text-align: center;">washed & tie into knot</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">some salt to taste </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">1 spoon of margarine </div><div class="separator" style="clear: both; text-align: center;">(for stir-frying)</div><div class="separator" style="clear: both; text-align: center;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><b>How to cook:</b></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"></div><ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 14px;">Heat the wok & add in margarine, s</span><span class="Apple-style-span" style="line-height: 14px;">aute smashed ginger and garlic till fragrant.</span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 14px;">Add in cardamom, cinnamon & cloves. Continue to saute till it is fragrant. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 14px;">Add in washed rice and saute till rice is coated well with the oil.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 14px;">Add salt to taste (about 3/4 teaspoon is enough).</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 14px;">Stir until it is well mixed.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 14px;">Place the rice with all the ingredients - spices, ginger & garlic into rice cooker.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 14px;">Add in the pandan (screwpine) leaves.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 14px;">Add in chicken broth instead of your usual water.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 14px;">Cook the rice as usual.</span></li>
</ul><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #73481c; font-family: Verdana, Geneva, sans-serif; font-size: 12px; line-height: 14px;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: #73481c; font-family: Verdana, Geneva, sans-serif;"><span class="Apple-style-span" style="font-size: 12px; line-height: 14px;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><b>Ingredient for Chicken :</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">5 chicken drumstick with the upper thigh</div><div class="separator" style="clear: both; text-align: center;">(can use 1 whole kampung chicken)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">1 tbsp light soy sauce</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">1 tbsp sesame oil</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">some pepper</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">5 gloves garlic</div><div class="separator" style="clear: both; text-align: center;">(skinned & chopped)</div><div class="separator" style="clear: both; text-align: center;"> - stir-fried it with some oil - garlic oil for garnishing the cooked steamed chicken</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">some ginger</div><div class="separator" style="clear: both; text-align: center;">(skinned & sliced)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">coriander leaves (daun ketumbar)</div><div class="separator" style="clear: both; text-align: center;">(for garnishing)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>What to do :</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>Clean the chicken, remove the excessive fat and blood. Keep the skin intact.</li>
<li>Place the chicken into a metal plate. Sprinkled ginger slices on top of the chicken, add in soy sauce, sesame oil & pepper.</li>
<li>Place the chicken into the hot boiling pot or wok & steamed for about 35-40 mins. (make sure the water already boiling hot before put the chicken to steam)</li>
<li>In a small pan, heat some cooking out and saute the chopped garlic until it is golden brown. Remove the garlic together with the oil into a small bowl. Set aside.</li>
<li>After 40mins, remove the cooked chicken from the wok. Chopped the chicken into biting size and arrange it nicely into a plate.</li>
<li>Garnish it with garlic oil & chopped coriander leaves.</li>
</ul><div><br />
</div><div><b>How to make Sauce for rice:</b></div><div><ul><li>In a bowl, add 3-4 tbsp oyster sauce, 1/2 tbsp sugar & some soy sauce. Stir to mix before add in some chicken broth. If it is too salty, adjust by adding some sugar to taste. Bean paste, chillies, garlic & coriander leaves can be added too. As my kids they don't like all those ingredients, I didn't add it. (this is my lazy method of making sauce, you can always make your own sauce to eat it with the rice.. hehe)</li>
</ul></div><div><br />
</div><div><b>Ingredient for Ginger Chili Sauce for chicken:</b></div><div><br />
</div><div>5-6 red chillies, stem & seeds removed</div><div>1 inch ginger</div><div>5-6 glove garlic, skinned</div><div>4-5 limes, juiced</div><div>6-7 tbsp chicken broth</div><div><br />
</div><div><br />
</div><div><b>What to do :</b></div><div><br />
</div><div>Blend all ingredients till smooth ... that's it !!</div><div><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #73481c; font-family: Verdana, Geneva, sans-serif;"><span class="Apple-style-span" style="font-size: 12px; line-height: 14px;"><b><u><br />
</u></b></span></span></div><div class="separator" style="clear: both; text-align: left;">P/S : For the left over chicken broth, I add in some white radish & carrot, continue to boil it for few minutes. Here we have chicken rice served with a bowl of radish soup .. Just in case, you get choked when eating too fast .. hehehe </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">HAPPY COOKING </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Amy Ong</div>TINTINhttp://www.blogger.com/profile/02405955411685672730noreply@blogger.com5tag:blogger.com,1999:blog-2709154873385320651.post-30706663865036488462011-03-27T00:07:00.001+08:002011-03-27T00:09:57.809+08:00Simple Stir-fry Lady Finger with Oyster Sauce<a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_0291copy.jpg" target="_blank"><img alt="Lady Fingers In Oyster Sauce" border="0" src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_0291copy.jpg" /></a><br />
<br />
A simple & easy dish that's very appetizing ... will share how to cook this soon !!<br />
<br />
AMYTINTINhttp://www.blogger.com/profile/02405955411685672730noreply@blogger.com7tag:blogger.com,1999:blog-2709154873385320651.post-62111814842889056482011-01-12T00:41:00.003+08:002011-03-27T00:11:44.724+08:00Salted Egg Yolk Chicken Breast<div style="text-align: center;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_0120copy.jpg" target="_blank"><img alt="Salted Egg Yolk Chicken1" border="0" src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_0120copy.jpg" /></a></div><br />
<div style="text-align: justify;">I use to cook crabs & prawns with salted egg yolks. While browsing some of the cooking blog for new recipe, I stumbled across this recipe at <a href="http://elinluv.blogspot.com/2011/01/salted-egg-yolk-chicken.html#more">Elin's</a> blog. After gone thru the recipe and her yummy pictures I decided to try this recipe. Guess what, all my 3 kids they love it so much. For those who have kids at home shall try this yummy recipe :)</div><br />
<div style="text-align: center;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_0122copy.jpg" target="_blank"><img alt="Salted Egg Yolk Chicken2" border="0" src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_0122copy.jpg" /></a><br />
<br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 28px;"></span><br />
<div style="text-align: left;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><strong><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salted Egg Yolk Chicken Recipe</span></strong></div></div><div style="text-align: left;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div></div><div style="text-align: left;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I piece chicken breast - sliced into smaller pieces </span></div></div><div style="text-align: left;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">some salt</span></div></div><div style="text-align: left;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">pepper</span></div></div><div style="text-align: left;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 egg white</span></div></div><div style="text-align: left;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">tapioca starch </span></div></div><div style="text-align: left;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div></div><div style="text-align: left;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">oil for deep frying </span></div></div><div style="text-align: left;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div></div><div style="text-align: left;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div></div><div style="text-align: justify;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Seasoned chicken with salt and pepper and mix in egg white. Marinate for at least 30mins. Coat pieces of chicken with tapioca starch. Dust off extra starch and deep fry chicken pieces until golden and crispy. Set aside.</span></div></div><div style="text-align: left;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div></div><div style="text-align: justify;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div></div><div style="text-align: justify;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tbsp margarine (I use planta)</span></div></div><div style="text-align: justify;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 springs curry leaves, remove from stem, leaves only</span></div></div><div style="text-align: justify;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 or 2 bird’s eye chilli, sliced </span></div></div><div style="text-align: justify;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 salted egg yolks, steamed and mashed </span></div></div><div style="text-align: justify;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tbsp or more evaporated milk </span></div></div><div style="text-align: justify;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp cooking oil</span></div></div><div style="text-align: justify;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/3 tsp salt</span></div></div><div style="text-align: justify;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">½ tsp sugar</span></div></div><div style="text-align: justify;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 pips of chopped garlic</span></div></div><div style="text-align: justify;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div></div><div style="text-align: justify;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Heat wok, put in oil and butter. When butter has melted, add in chopped garlic, sliced chilli and curry leaves. Stir till it's fragrant, add in mashed egg yolks. Flatten the yolks and cook until it look bubbly and fragrant. Lower the heat, add milk, salt and sugar. Cook for a little while and put in chicken and toss until well coated. </span></div></div><div style="text-align: justify;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div></div><div style="text-align: justify;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div></div><div style="text-align: justify;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>HAPPY COOKING!! </b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">AMY</span></div><br />
</div></div>TINTINhttp://www.blogger.com/profile/02405955411685672730noreply@blogger.com11tag:blogger.com,1999:blog-2709154873385320651.post-15281768743615752112011-01-11T22:48:00.002+08:002011-01-11T23:28:45.018+08:00Crispy Cashewnut Cookies<div style="text-align: center;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_0092copy.jpg" target="_blank"><img alt="Crispy Cashew Nut Cookies1" border="0" src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_0092copy.jpg" /></a></div><br />
<div style="text-align: justify;">In less than one month's time we'll be celebrating CNY. As usual I will bake some cookies & cakes for this special occasion. For the love of baking, I prefer to bake my own cookies to share with my family & friends. Here are my first batch of cookies baked by me - Crispy Cashewnut Cookies, one of the must have cookies for CNY. My kids they just love it so much. A very crispy & buttery taste cookies topped with cashewnut. Yummy!!</div><br />
<div style="text-align: center;"><b>Crispy Cashewnut Cookies's Recipe</b><br />
- <span class="Apple-style-span" style="font-size: x-small;"><i>adapted & editted from Agnes Chang's Baking Made Easy</i></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Ingredients A:</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">240g butter/margarine <span class="Apple-style-span" style="font-size: x-small;"><i>(I use Golden Churn Butter)</i></span></div><div style="text-align: center;">100g castor sugar</div><div style="text-align: center;">1 egg yolk</div><div style="text-align: center;">1/2 tsp vanilla essence</div><div style="text-align: center;">1/2 tsp salt</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Ingredients B (sifted):</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">350g plain flour</div><div style="text-align: center;">20g custard powder</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Decoration:</b></div><div style="text-align: center;">100g cashewnuts, <span class="Apple-style-span" style="font-size: x-small;"><i>halved</i></span></div><div style="text-align: center;">1 egg, mixed with pinch of salt, <span class="Apple-style-span" style="font-size: x-small;"><i>beaten</i></span></div><br />
<div style="text-align: center;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_0107copy.jpg" target="_blank"><img alt="Crispy Cashew Nut Cookies2" border="0" src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_0107copy.jpg" /></a></div><br />
<div style="text-align: justify;"><b>Method:</b></div><br />
<ul><li style="text-align: justify;">Cream <b>A</b> till just combined. Mix in <b>B</b> to form into a pliable dough.</li>
<li style="text-align: justify;">Place dough in between 2 sheets of plastic, roll into 1/2 cm thick. Cut into the shapes you preferred using a cookie cutter.</li>
<li style="text-align: justify;">Place onto a baking tray lined with baking paper. Press a half cashewnut on top of cookies and glaze it with beaten egg.</li>
<li style="text-align: justify;">Bake cookies in pre-heated oven at 180c for about 20mins till golden brown. Remove from oven.</li>
<li style="text-align: justify;">Cool completely before storing.</li>
</ul><div><i>p/s : The cookies are soft when it's still warm. Make sure it's completely cool before remove the cookies from the baking tray. </i> </div><div><br />
</div><div>AMY </div>TINTINhttp://www.blogger.com/profile/02405955411685672730noreply@blogger.com1tag:blogger.com,1999:blog-2709154873385320651.post-59869790088097088052011-01-01T00:00:00.003+08:002011-01-01T00:01:19.146+08:00Happy New Year 2011<div style="text-align: center;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_9129copy.jpg" target="_blank"><img alt="Happy New Year 2011 .." border="0" src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_9129copy.jpg" /></a></div>TINTINhttp://www.blogger.com/profile/02405955411685672730noreply@blogger.com2tag:blogger.com,1999:blog-2709154873385320651.post-48402320526749830282010-12-31T02:04:00.000+08:002010-12-31T02:04:59.741+08:00Fried Chicken Wings<div style="text-align: center;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_0018copy.jpg" target="_blank"><img alt="Fried Chicken Wing" border="0" src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_0018copy.jpg" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">more pics & will share the recipe soon :)</div>TINTINhttp://www.blogger.com/profile/02405955411685672730noreply@blogger.com1tag:blogger.com,1999:blog-2709154873385320651.post-26137977388612402592010-11-29T18:55:00.007+08:002010-12-01T12:45:07.738+08:00Chicken Congee<div style="text-align: center;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_9635a.jpg" target="_blank"><img alt="Chicken Congee1" border="0" src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_9635a.jpg" /></a></div><br />
<div style="text-align: justify;"><a href="http://en.wikipedia.org/wiki/Congee"><b><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'trebuchet ms';">Congee</span></span></b></a><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'trebuchet ms';"> or Rice Porridge</span></span><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'trebuchet ms';"> </span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'trebuchet ms';">is boiled in more amount of water for a longer period until the rice breaks down and becomes a fairly thick white porridge</span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'trebuchet ms';">. Some people will served congee as breakfast and </span></span></span><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: 'trebuchet ms';"><span class="Apple-style-span" style="font-size: medium;">is often eaten with fried bread sticks known as </span></span><i><a href="http://en.wikipedia.org/wiki/Youtiao" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Youtiao"><span class="Apple-style-span" style="font-family: 'trebuchet ms';"><span class="Apple-style-span" style="font-size: medium;">youtiao</span></span></a></i><span class="Apple-style-span" style="font-family: 'trebuchet ms';"><span class="Apple-style-span" style="font-size: medium;">. Congee are served to the unwell as it is easier to digest and are one of the nutritious food for young infants.</span></span></span></div><div><span class="Apple-style-span" style="font-family: 'trebuchet ms';"><span class="Apple-style-span" style="font-size: medium; line-height: 19px;"><br />
</span></span></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: medium; line-height: 19px;">Today, I'm going to share my Chicken Congee recipe here. My girl has been complained to me her toothache and not able to eat rice. She request me to cook her congee instead and she finished 5 bowls <i><span class="Apple-style-span" style="font-size: small;">(*the bowl that I use in my pic)</span></i> of congee just for her lunch. " Mommy, your congee are yummy!!!", I'm glad that she loves it so much. I seldom cook congee because I don't really love congee. I will only cook congee when I'm not feeling well <i>(*touch wood!!!)</i> hehe ... Anyway, for congee lovers out there .. do give it a try !! It's easy to prepare and very yummy :)</span></div><div><br />
<div style="text-align: center;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_9645a.jpg" target="_blank"><img alt="Chicken Congee2" border="0" src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_9645a.jpg" /></a></div></div></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">Ingredients :</span></b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">2 cup rice</div><div style="text-align: center;">water for cooking congee 3 liter <i>(more or less)</i></div><div style="text-align: center;">1 piece chicken breast</div><div style="text-align: center;">Average amount of chicken bones - <i>for stock</i></div><div style="text-align: center;">5 - 6 dried scallops</div><div style="text-align: center;">1 carrot - sliced into smaller piece</div><div style="text-align: center;">1 tbsp "dong cai" - 东菜</div><div style="text-align: center;">small piece of ginger -<i> smashed</i></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">Seasoning :</span></b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">sesame oil</div><div style="text-align: center;">light soy sauce</div><div style="text-align: center;">some dark soy sauce - for color</div><div style="text-align: center;">pepper</div><div style="text-align: center;"><b><i><span class="Apple-style-span" style="font-size: small;">***(adjust the seasoning to taste)</span></i></b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">some green onion for garnishing</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><ul><li style="text-align: justify;">Wash & clean the chicken bones from fat & chicken blood. </li>
<li style="text-align: justify;">When the water boiling add in the chicken breast & chicken bones for chicken stock <i>(approx: 15-20mins)</i></li>
<li style="text-align: justify;">Remove the cooked chicken breast & chicken bones from the stock.</li>
<li style="text-align: justify;">Wash the rice & add into the chicken stock. Add in sliced carrots, scallops, "dong cai" & smashed ginger.</li>
<li style="text-align: justify;">Increased the heat & bring the congee to boil<i> (approx: 30mins)</i></li>
<li style="text-align: justify;">When the congee starts to thicken. Lower the heat & continue cook till all the rice breaks & turn soft <i>(*time depend on the congee texture preferred)</i></li>
<li style="text-align: justify;">Season the congee to taste.</li>
<li style="text-align: justify;">Serve warm with shredded chicken meat floss<i> (*from the cooked chicken breast)</i> & some green onions.</li>
</ul><div style="text-align: left;"><span class="Apple-style-span" style="font-size: x-large;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: x-large;">HAPPY COOKING ! :)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: x-large;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;">AMY</span></div></div>TINTINhttp://www.blogger.com/profile/02405955411685672730noreply@blogger.com6tag:blogger.com,1999:blog-2709154873385320651.post-6905983239108006002010-11-28T20:17:00.007+08:002010-12-01T20:59:38.362+08:00Banana & Cranberries Butter Cake<div style="text-align: center;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_0498a.jpg" target="_blank"><img alt="Banana Cake3" border="0" src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_0498a.jpg" /></a></div><div><br />
</div><div><div style="text-align: justify;">I'm not a fan of banana fruit and I don't like to banana unless it was made into banana fritters, banana muffins or banana cakes. I've baked banana chiffon cake, banana muffins, banana bread before and I admit that I just can't get enough of bananas .. hehe!! I just like to try out other recipes that banana was used as the main ingredient. Today, while browsing thru some baking blogs online.. I came through this "Banana Walnut Butter Cake" recipe from<b> </b><a href="http://my-sweet-hut.blogspot.com/2009/09/banana-walnut-cake.html"><b>My Sweet Hut</b></a>. <b>Cynthia's Blog</b> banana cake recipe required 100gm finely grind untoasted walnut, since I didn't have grind walnut in my pantry I just replace it with 100gm of self raising flour. I add dried cranberries in it for extra berries flavor to my liking. I really love the texture of this banana cake, it's really soft - very buttery taste - not oily at all and I love the sweet banana's aroma all over my house at the time I baked it in the oven :) Below are the recipe of the cake which I've slight edit to suit my taste buds and easier way method of preparing it - Have a look at the ingredient & start bake one now !!! - - ->>></div><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_0498a.jpg" target="_blank"></a><br />
<div style="text-align: center;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_0491a.jpg" target="_blank"><img alt="Banana Cake2" border="0" src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_0491a.jpg" /></a></div></div><div><br />
</div><div><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_0491a.jpg" target="_blank"></a><b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #741b47;">Ingredients needed :</span></span></b></div><div><br />
</div><div>230gm butter<i> (room temperature)</i></div><div>2 tbsp honey <i>(can omit this if don't have honey at home)</i></div><div>1/2 tsp vanilla essence</div><div>4 large eggs <i>(room temperature)</i></div><div>150gm castor sugar </div><div><br />
</div><div>270gm self-raising flour</div><div>1/4 tsp bicarbonate of soda</div><div>1/4 tsp salt</div><div><i>(shift the 3 ingredients - flour/bicarbonate of soda/salt together)</i></div><div><br />
</div><div>240gm ripe bananas <i>(mashed)</i></div><div>2 tbsp of dried cranberries</div><div><br />
</div><div><br />
<div style="text-align: center;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_0499a.jpg" target="_blank"><img alt="Banana Cake4" border="0" src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_0499a.jpg" /></a></div></div><div><br />
</div><div><div style="text-align: justify;">The original recipe in Cynthia's Blog requires whisk eggs & sugar in another mixing bowl. I skipped this step and just mixing all the ingredients the traditional butter cake way. Surprisingly, the cake turn out soft and moist with the simple method I use :)</div><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_0499a.jpg" target="_blank"></a><br />
<div style="text-align: center;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_0488a.jpg" target="_blank"><img alt="Banana Cake1" border="0" src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_0488a.jpg" /></a></div></div><div><br />
</div><div style="text-align: justify;"><b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #741b47;">How I bake this cake :</span></span></b></div><div style="text-align: justify;"><br />
</div><div><ul><li style="text-align: justify;">Preheat oven at 170c. Lined the base of two 8"x3" loaf pan or 7" square pan with baking paper<i><span class="Apple-style-span" style="font-size: small;"> (Do not grease the side)</span></i></li>
<li style="text-align: justify;">Cream butter, honey & vanilla essence until pale & creamy. Add in sugar and beat till it's fluffy.</li>
<li style="text-align: justify;">Add in egg one at a time. Slowly beat till it's well mixed.<i><span class="Apple-style-span" style="font-size: small;"> (*Crack the eggs in a bowl first before add into the butter mixture)</span></i></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-size: medium;">Fold in 1/2 portion of the sifted dry ingredients <i>(flour+soda+salt)</i> to combined before fold in the mashed bananas. Followed by the remaining dry ingredients, dried cranberries & mixed till well combined.</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-size: medium;">Pour batter into lined baking pan and bake in a preheated oven for 50mins or until the skewer inserted in the middle of the cake came out clean.</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-size: medium;">Leave to cool on the baking rack before un-mould it and cut.</span></li>
</ul><div><span class="Apple-style-span" style="font-size: medium;"><br />
</span></div></div><div><b><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="color: #741b47;">HAPPY BAKING!!!</span></span></b></div><div><span class="Apple-style-span" style="font-size: medium;"><br />
</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br />
</span></div><div><span class="Apple-style-span" style="font-size: medium;">AMY</span></div><div><br />
</div>TINTINhttp://www.blogger.com/profile/02405955411685672730noreply@blogger.com4tag:blogger.com,1999:blog-2709154873385320651.post-27204853317677834262010-11-17T14:59:00.005+08:002010-11-30T19:35:31.785+08:00Moist Chocolate Cupcakes - A MUST TRY !!<div style="text-align: center;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_9415a.jpg" target="_blank"><img alt="A Must Try2" border="0" src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_9415a.jpg" /></a></div><br />
<div style="text-align: justify;">It has been a while since I last bake anything. My beloved father passed-away suddenly and left me with some stuff follow up and my mom are now staying with me. All this while, when I spent my time baking, my father are the one who help me to fetch my kids to & from school and I can just concentrate on my baking work. Now, I really have to planned for the time and make sure the whole process of baking can be done on time or it will ruined everything I do.. hehe ~ </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I really miss the time when I can just bake anything I want without worrying that I have to fetch my kids ... I miss my dad a lot, he was such a good daddy & helps me whenever I need a helping hand. Since the school holiday have started, I can now steal some of my time to starts baking again... I think I will soon get addicted to baking again hahaha.. Once started, don't feel like stop it!! Today, I bake some moist chocolate cupcakes. My kids they love chocolate cupcakes so much. I already have few recipes on Moist Chocolate Cakes and this time I'm going to try the recipe I got from <a href="http://anncoojournal.blogspot.com/search/label/Cupcakes%2FMuffins">Ann Journal</a> - what attracts me is the word "<b>A MUST TRY!!</b> " so, why not try it out?? lol ... </div><br />
<div style="text-align: center;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_9422a.jpg" target="_blank"><img alt="A Must Try3" border="0" src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_9422a.jpg" /></a></div><div><br />
</div><div style="text-align: justify;">Did all of you notice that my cupcakes look so odd? The batter spilled all over the paper liners?? Actually this recipes will make 18 cupcakes, I only filled it into 12 paper liners and I filled it too full for the reason I don't want to waste the remaining cake batter. Lesson learned - do not fill your cup too full or it's end up the odd looking cupcakes like mine ... hehe!! But, it still taste extremely yummy, cake are soft and moist with chocolatey aroma. Not too bad ya?? haha</div><br />
<div style="text-align: center;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_9411a.jpg" target="_blank"><img alt="A Must Try1" border="0" src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_9411a.jpg" /></a></div><div><br />
</div><div><br />
</div><div><b><br />
</b></div><div><b>Ingredients: (Makes 18 cupcakes)</b></div><div><br />
</div><div>100g butter, <i>softened </i></div><div>200g castor sugar</div><div>2 eggs</div><div>3/4tsp vanilla essence</div><div><br />
</div><div>1/2 cup milk <i>(125ml)</i></div><div>1 tsp baking soda</div><div>1/2 cup hot boiling water<i> (mix with 1tsp Nescafe Instant Coffee Powder)</i></div><div><br />
</div><div>190g flour</div><div>1/4 salt</div><div>3tsp baking powder</div><div>40g cocoa powder</div><div><br />
</div><br />
<div style="text-align: center;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_9401a.jpg" target="_blank"><img alt="A Must Try5" border="0" src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_9401a.jpg" /></a></div><div><br />
</div><div><br />
</div><div><b><span class="Apple-style-span" style="font-size: large;">Method :</span></b></div><div><br />
</div><div><ul><li>Sift flour, salt, baking powder and cocoa powder in a big bowl. Dissolve baking soda in milk.</li>
<li>Cream butter and sugar until light. Add in vanilla essence and eggs, continue beating.</li>
<li>Add in the rest of the ingredients (milk, coffee liquid and the sifted flour mixture) Beat till it's smooth.</li>
<li>Spoon batter into greased paper liners 3/4 full.</li>
<li>Bake in a preheated oven at 160c for about 20mins or until the skewer inserted to the center of the cake comes out clean.</li>
<li>Leave it to cool on rack before icing.</li>
<li>Decorate with whatever type of your preference icing or dust lightly with icing sugar.</li>
<li>It's best to chill first before consumed the cupcakes.</li>
</ul></div><br />
<div style="text-align: center;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_9423a.jpg" target="_blank"><img alt="A Must Try4" border="0" src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_9423a.jpg" /></a></div><br />
<br />
Look at my odd shapes chocolate cupcakes ... although it's odd but taste extremely YUMMY!! <br />
<div><br />
</div><div><br />
</div><div><b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: red;">HAPPY BAKING !:)</span></span></b><br />
<br />
AMY</div>TINTINhttp://www.blogger.com/profile/02405955411685672730noreply@blogger.com9tag:blogger.com,1999:blog-2709154873385320651.post-44515729520354892862010-11-17T03:05:00.004+08:002010-11-30T18:24:51.346+08:00Home-made Meat+Prawn Balls & Tofu Seaweed Soup<div style="text-align: center;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_8768a.jpg" target="_blank"><b><span class="Apple-style-span" style="font-size: large;"><img alt="Seaweed Soup1" border="0" src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_8768a.jpg" /></span></b></a></div><b><span class="Apple-style-span" style="font-size: large;"><br />
</span></b><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">My kids they love soup very much and this Tofu Seaweed Soup with home-made meat + prawn balls are one of their favorite. Recently, it has been raining everyday and I like to have a bowl of hot soup at this period of time. I can finished one small bowl of rice with just this soup alone.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> </div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This soup are very easy to prepare </span><span class="Apple-style-span" style="color: #111111; line-height: 20px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Unlike most</span></span><span class="Apple-style-span" style="color: #111111; line-height: 20px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> chinese soup </span></span><span class="Apple-style-span" style="color: #111111; line-height: 20px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">which require a longer time to simmer, the actual cooking time of this soup is under 15 minutes. Just get all the ingredients ready and boil the whole things together before season it with some salt & pepper. Yeah, the soup are ready to be serve !!</span></span></div><span class="Apple-style-span" style="font-size: large;"><b><br />
</b></span><br />
<div style="text-align: center;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_8773a.jpg" target="_blank"><b><span class="Apple-style-span" style="font-size: large;"><img alt="Seaweed Soup2" border="0" src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_8773a.jpg" /></span></b></a></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;"><br />
</span></b></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients :</span></span></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> </div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1.5 liter water </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 piece of 20cm diameter dried seaweed (</span><span class="Apple-style-span" style="color: #4c4c4c; line-height: 20px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">紫菜)</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> - cut into smaller pieces</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">300gm pork belly - minced</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">200gm shrimp - un-shell & minced</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 tubes of japanese egg tofu - sliced into smaller piece</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Knorr Ikan Bilis cube - optional</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> </div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> </div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c4c4c; line-height: 20px;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Marinade ingredients (A)</span></b></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c4c4c; line-height: 20px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></span><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1.5 tbsp light soy sauce<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1.5 tbsp corn starch<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1.5 tsp Chinese cooking wine<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 tbsp sesame oil</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c4c4c; line-height: 20px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 egg white<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />dash of white pepper</span></span></div><b><span class="Apple-style-span" style="font-size: large;"><br />
</span></b><br />
<div style="text-align: center;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_8757a.jpg" target="_blank"><b><span class="Apple-style-span" style="font-size: large;"><img alt="Seaweed" border="0" src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_8757a.jpg" /></span></b></a></div><span class="Apple-style-span" style="font-size: large;"><b><br />
</b></span><br />
<b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Methods:</span></span></b><br />
<ul><li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Marinade the minced pork & shrimp with ingredients (A) for 30mins. Shape it into individual meat balls (each about 1 tbsp size). Set aside.</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bring water to boil, add in the Knorr Ikan Bilis cube (if available). Add in the meat balls one at a time and make sure they are not stick together. Let it cook for 3 mins.</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Rinse the seaweed on running tap water before add it into the soup, cook for a few second.</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Lastly, place in the egg tofu and turn off the heat.</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Season it with some salt & pepper to taste.</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Garnish it with some green onion & serve warm.</span></li>
</ul><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">AMY</span>TINTINhttp://www.blogger.com/profile/02405955411685672730noreply@blogger.com0tag:blogger.com,1999:blog-2709154873385320651.post-12219967840163643082010-11-17T03:01:00.004+08:002010-11-30T19:25:14.569+08:00Simmered Pork Belly in Dark Soy-Sauce with Boiled Eggs (Non Halal)<div style="text-align: center;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_8775a.jpg" target="_blank"><img alt="Tauyubak1" border="0" src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_8775a.jpg" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;">I grown up eating <b>"Tau Yu Bak"</b> - this is how we call this dishes in <b>"Hokkien"</b> dialect. My late granny from my father's side used to cook this for us (my bro & me) when we are young. Normally this dish are cook in bigger portion. My granny love to add hard boiled eggs in the thicken "Tau Yu" (dark soy sauce) for us. The left over of this dish will be keep refrigerated and to be consumed again the next day. This dish taste even better when kept over-night and it is yummy when eaten with sambal belacan. Today, this dish are my kid's favorite. They love the hard-boiled eggs in it and each time when I cook it, I will add more eggs for them. I omit the chinese mushroom in this recipe as my kids they don't like it.<br />
<br />
</div><div style="text-align: center;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_8780a.jpg" target="_blank"><b><span class="Apple-style-span" style="font-size: large;"><img alt="Tauyubak2" border="0" src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_8780a.jpg" /></span></b></a></div><b><span class="Apple-style-span" style="font-size: large;"><br />
</span></b><br />
<b><span class="Apple-style-span" style="font-size: large;">Ingredients:</span></b><br />
<b><span class="Apple-style-span" style="font-size: large;"><br />
</span></b><br />
500gm pork belly with skin (cut into pieces)<br />
15gm chinese mushrooms (soaked, cleaned - squeeze till it is dry)<br />
2 nos star anise - 八角<br />
4 garlic cloves with skin (flatten)<br />
1 liter water<br />
<br />
<br />
<b><span class="Apple-style-span" style="font-size: large;">Seasoning:</span></b><br />
<br />
1 1/2 tbsp light soy sauce<br />
1 tbsp oyster sauce<br />
1 tsp "Shaoxing" cooking wine<br />
2 tbsp dark soy sauce<br />
1 tsp sugar<br />
<br />
<br />
dash of pepper<br />
salt to taste<br />
<br />
6 hard-boiled eggs<br />
<span class="Apple-style-span" style="font-size: large;"><b><br />
</b></span><br />
<b><span class="Apple-style-span" style="font-size: large;">Method:</span></b><br />
<ul><li style="text-align: justify;">Marinade the pork belly pieces with the seasoning for at least 30mins.</li>
<li style="text-align: justify;">Heat up 3 tbsp oil, fragrant garlic cloves until golden in color. Add in star anises, stir-fry briskly until aromatic.</li>
<li style="text-align: justify;">Add in the marinade pork belly pieces, stir well until the color of the pork changes. Add in mushrooms pieces and water, bring it to boil.</li>
<li style="text-align: justify;">Cover up, lower the heat and simmer for 1 hour until the gravy is thicken. Add in hard-boiled eggs.</li>
<li style="text-align: justify;">Season it with some pepper & salt to taste. Dish up, serve hot.</li>
</ul><br />
AMYTINTINhttp://www.blogger.com/profile/02405955411685672730noreply@blogger.com0tag:blogger.com,1999:blog-2709154873385320651.post-7891174019653893882010-11-17T02:58:00.004+08:002010-11-17T03:01:43.338+08:00Chinese Herbs Soup<a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_8717a.jpg" target="_blank"><img src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_8717a.jpg" border="0" alt="Chinese Med Soup1" /></a><br /><br /><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_8695a.jpg" target="_blank"><img src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_8695a.jpg" border="0" alt="Chinese Herb Soup" /></a><br /><br /><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_8719a.jpg" target="_blank"><img src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_8719a.jpg" border="0" alt="Chinese Med Soup2" /></a><br /><br />AMYTINTINhttp://www.blogger.com/profile/02405955411685672730noreply@blogger.com0tag:blogger.com,1999:blog-2709154873385320651.post-32215246289957915072010-11-17T02:54:00.002+08:002010-11-17T02:57:18.115+08:00Curry Prawn & Lady Fingers<a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_8639a.jpg" target="_blank"><img src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_8639a.jpg" border="0" alt="Curry Prawn1" /></a><br /><br /><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_8620a.jpg" target="_blank"><img src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_8620a.jpg" border="0" alt="Baba Curry Powder" /></a><br /><br /><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_8622a.jpg" target="_blank"><img src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_8622a.jpg" border="0" alt="Curry Paste" /></a><br /><br /><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_8641a.jpg" target="_blank"><img src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_8641a.jpg" border="0" alt="Curry Prawn2" /></a><br /><br /><br />Will post the recipe soon.. !<br /><br /><br />AMYTINTINhttp://www.blogger.com/profile/02405955411685672730noreply@blogger.com0tag:blogger.com,1999:blog-2709154873385320651.post-36303395937388873892010-11-17T02:51:00.002+08:002010-11-17T02:53:21.322+08:00Stir-fry Baby Kailan with Prawns<a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_8701a.jpg" target="_blank"><img src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_8701a.jpg" border="0" alt="Vege1" /></a><br /><br /><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_8705a.jpg" target="_blank"><img src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_8705a.jpg" border="0" alt="Vege2" /></a>TINTINhttp://www.blogger.com/profile/02405955411685672730noreply@blogger.com0tag:blogger.com,1999:blog-2709154873385320651.post-12279211036841261542010-11-17T02:49:00.000+08:002010-11-17T02:50:24.426+08:00Watercress Soup (西洋菜汤)<a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_8746a.jpg" target="_blank"><img src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_8746a.jpg" border="0" alt="Vege Soup 2" /></a><br /><br /><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_8743a.jpg" target="_blank"><img src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_8743a.jpg" border="0" alt="Vege Soup1" /></a>TINTINhttp://www.blogger.com/profile/02405955411685672730noreply@blogger.com1tag:blogger.com,1999:blog-2709154873385320651.post-59484695539744933652010-11-17T02:45:00.002+08:002010-11-28T18:07:50.391+08:00Stir-fried Squid In Dark Soy Sauce<div style="text-align: center;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_8671a.jpg" target="_blank"><img src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_8671a.jpg" border="0" alt="Soy-Sauce Squid2" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, serif; "><span class="Apple-style-span" style="font-size: medium;">My mom's signature dish - Squid In Dark Soy Sauce is our favorite. We don't take squid quite often. Once a while mom will pamper us with her tasty squid dishes. This Squid In Dark Soy Sauce are one of the must have dishes when it come to the festive seasons like CNY. Now, my son too enjoy this dishes very much :)</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, serif; font-size: 11px; "><br /></span></div><br /><div style="text-align: center;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_8669a.jpg" target="_blank"><img src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_8669a.jpg" border="0" alt="Soy-Sauce Squid1" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><b>Ingredients:</b></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; "><span class="Apple-style-span" style="font-size: medium;">10 medium-sized squids</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; "><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; "><span class="Apple-style-span" style="font-size: medium;"><b>Marinate:</b></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; "><span class="Apple-style-span" style="font-size: medium;">Dark soy sauce</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; "><span class="Apple-style-span" style="font-size: medium;">Light say sauce</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; "><span class="Apple-style-span" style="font-size: medium;">Sugar </span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; "><span class="Apple-style-span" style="font-size: medium;">White pepper powder</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; "><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; "><span class="Apple-style-span" style="font-size: medium;">Garlic <i>(minced)</i></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span class="Apple-style-span" style="line-height: 18px; "><span class="Apple-style-span" style="font-size: medium;">Oil for stir-frying</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; "><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; "><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; "><b><span class="Apple-style-span" style="font-size: large;">Method:</span></b></span></div><div style="text-align: center;"><ul><li style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; "><span class="Apple-style-span" style="font-size: medium;">Marinade the cleaned squids with dark soy sauce, light say sauce, sugar and white pepper powder for at least 30mins.</span></span></li><li style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; "><span class="Apple-style-span" style="font-size: medium;">Heat the wok with some oil and add in the minced garlic. Cook till the garlic turn golden in color.</span></span></li><li style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; "><span class="Apple-style-span" style="font-size: medium;">Add in the marinade squids,</span></span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; "><span class="Apple-style-span" style="font-size: medium;"> fried till cooked and the sauce thickening.</span></span></li></ul></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Arial, Tahoma, Helvetica, FreeSans, sans-serif;font-size:100%;"><span class="Apple-style-span" style="font-size: 13px; line-height: 18px;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Arial, Tahoma, Helvetica, FreeSans, sans-serif;font-size:100%;"><span class="Apple-style-span" style="font-size: 13px; line-height: 18px;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span class="Apple-style-span" style="line-height: 18px; "><b><span class="Apple-style-span" style="font-size: large;">H.A.P.P.Y. . .C.O.O.K.I.N.G. . ! . ! . !</span></b></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Arial, Tahoma, Helvetica, FreeSans, sans-serif;font-size:100%;"><span class="Apple-style-span" style="font-size: 13px; line-height: 18px;"><b><br /></b></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Arial, Tahoma, Helvetica, FreeSans, sans-serif;font-size:100%;"><span class="Apple-style-span" style="font-size: 13px; line-height: 18px;"><b><br /></b></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Arial, Tahoma, Helvetica, FreeSans, sans-serif;font-size:100%;"><span class="Apple-style-span" style="font-size: 13px; line-height: 18px;"><b><br /></b></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span class="Apple-style-span" style="line-height: 18px; "><span class="Apple-style-span" style="font-size: large;">AMY</span></span></span></div>TINTINhttp://www.blogger.com/profile/02405955411685672730noreply@blogger.com0tag:blogger.com,1999:blog-2709154873385320651.post-64584177904298965052010-11-17T02:44:00.001+08:002010-11-28T14:17:10.215+08:00Old Cucumber Soup - 老黄瓜汤<div style="text-align: center;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_8781a.jpg" target="_blank"><img src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_8781a.jpg" border="0" alt="Old Cucumber Soup" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: justify;">My family members, especially my 3 kids they all love soup. I think the best way to make sure we drink enough water everyday is by boiling some nutritious soup. This"Old Cucumber Soup" are one of my favorite ... If you haven't try this before, please go to<b> </b><a href="http://cookingcrave.blogspot.com/2009/03/old-cucumber-soup.html"><b>HERE</b></a> for the recipe of this yummy soup :)</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: x-large;"><br /></span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-size: x-large;">HAPPY COOKING !!!</span></b></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">AMY</div>TINTINhttp://www.blogger.com/profile/02405955411685672730noreply@blogger.com0tag:blogger.com,1999:blog-2709154873385320651.post-3164252207733274292010-11-17T00:06:00.002+08:002010-11-17T00:43:15.914+08:00Bitter Gourd Omelette<div style="text-align: center;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_8649a.jpg" target="_blank"><img src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_8649a.jpg" border="0" alt="Bitter Gourd Omelet 4" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><a href="http://www.juicing-for-health.com/bitter-gourd-benefits.html">Bitter Gourd/Bitter Melon</a> are one of my favorite but non of my 3 kids enjoy it. Sometimes, I will just cook it and share it with my mother. We both love bitter gourd - bitter gourd omelette, <a href="http://cookingcrave.blogspot.com/2009/04/stir-fried-bitter-gourd-with-roasted.html">stir-fry it with roasted pork</a> or chicken meat & black bean paste. I love bitter gourd soup too which can help to reduce our body heat. There are 2 types of bitter gourd, one are the smaller in size, the darker green color which is very much bitter. It was use by the diabetic people to make it into juices and the other one are bigger in size where most people use it for cooking. Always choose the ripe bitter gourd as it will taste less bitter, choose the bitter gourd which has bigger bumps and pale in color - that's the ripe one !!</div><div><br /><div style="text-align: center;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_8601a.jpg" target="_blank"><img src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_8601a.jpg" border="0" alt="Bitter Gourd Omelet 1" /></a></div><br /></div><div><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font-weight: bold; line-height: 18px; "><div><span class="fullpost" style="display: inline; "><span style="color: rgb(128, 0, 0); "><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;">Ingredients:</span></span></span></span></span></div><div><span class="fullpost" style="display: inline; "><span style="color: rgb(128, 0, 0); "><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;"><br /></span></span></span></span></span></div><div></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;">1 medium bitter gourd - cut into half and remove the seeds.</span></span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;">1 tsp salt (for marinade the bitter gourd)</span></span></span></div><div><span class="Apple-style-span" style="font-family: 'times new roman'; font-weight: normal; font-size: large; ">5 large eggs - beat lightly</span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;">1 clove garlic chopped</span></span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;">salt and pepper to taste</span></span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;">oil for frying</span></span></span></div></span></div><div><br /><div style="text-align: center;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_8626a.jpg" target="_blank"><img src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_8626a.jpg" border="0" alt="Bitter Gourd Omelet 2" /></a></div><div><br /></div><div><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font-weight: bold; line-height: 18px; "><div style="text-align: justify;"><span style="color: rgb(128, 0, 0); "><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-weight: normal;">Method:</span></span></span></span></div><div style="text-align: justify;"><span style="color: rgb(128, 0, 0); "><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-weight: normal;"><br /></span></span></span></span></div><div></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-weight: normal;">Wash the halves bitter gourd. Slices the bitter gourd thinly and marinade it with 1 tsp of salt. Set aside for at least 10 minutes.</span></span></span></div><div></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-weight: normal;">Squeeze the marinated sliced bittergourd, to remove as much liquid as possible.</span></span></span></div><div></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-weight: normal;">Wash the bittergourd under tap water and drain dry.</span></span></span></div><div></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-weight: normal;">Heat wok with 2 tbsp oil. Add in the chopped garlic, stir-fry until it become golden color. </span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-weight: normal;">Add in the sliced bitter gourd and continue to stir-fry it until the bitter gourd is soft & cooked.</span></span></span></div><div></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-weight: normal;">Add salt and pepper to taste into the beaten eggs. Stir to mix it throughly.</span></span></span></div><div></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-weight: normal;">Pour eggs over bittergourd and fry until the eggs are set and golden brown.</span></span></span></div><div></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-weight: normal;">Serve hot with steamed rice/porridge.</span></span></span></div></span></div><br /><div style="text-align: center;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_8627a.jpg" target="_blank"><img src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_8627a.jpg" border="0" alt="Bitter Gourd Omelet 3" /></a></div><br /></div><div style="text-align: justify;">How do you all like bitter gourd?? or any of your don't like it?? Please share with me more recipes on bitter gourd, would love to try it !! </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Wish all my blog readers ... SELAMAT HARI RAYA AIDILADHA & HAPPY HOLIDAY !!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">AMY</div>TINTINhttp://www.blogger.com/profile/02405955411685672730noreply@blogger.com0tag:blogger.com,1999:blog-2709154873385320651.post-23202758594929128332010-09-10T22:29:00.001+08:002010-11-17T02:44:06.182+08:00Taugeh With Beancurd & Salted-Fish<div style="text-align: center;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_8734a.jpg" target="_blank"><img src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_8734a.jpg" border="0" alt="Taugeh 1" /></a><br /><br /><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_9486copy.jpg" target="_blank"><img src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_9486copy.jpg" alt="Stir-fried Taogeh" border="0" /></a><br /><br /></div><div style="text-align: center;"><br /><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_9489copy.jpg" target="_blank"><img src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_9489copy.jpg" border="0" alt="Fried Fish" /></a><br /><br /><div style="text-align: left;">AMY<br /></div></div>TINTINhttp://www.blogger.com/profile/02405955411685672730noreply@blogger.com4tag:blogger.com,1999:blog-2709154873385320651.post-53880365735845465482010-09-10T22:20:00.001+08:002010-09-10T22:23:03.760+08:00开胃汤 . . .<a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_9474copy.jpg" target="_blank"><img src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_9474copy.jpg" alt="soup1" border="0" /></a><br /><br /><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_9496copy.jpg" target="_blank"><img src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_9496copy.jpg" alt="soup2" border="0" /></a><br /><br />AMYTINTINhttp://www.blogger.com/profile/02405955411685672730noreply@blogger.com1tag:blogger.com,1999:blog-2709154873385320651.post-90524948404059574022010-09-10T21:25:00.003+08:002010-11-28T18:39:33.854+08:00Stir-Fried Potatoes & Chicken Breast<div style="text-align: center;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_9240copy-1.jpg" target="_blank"><img src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_9240copy-1.jpg" alt="Stir-fried potato2" border="0" /></a></div><div><br /></div><div style="text-align: justify;">Each time when I ran out of idea on what to cook for my 3 little monkeys at home. I'll came out with this simple and yummy dishes like this. I just cook it with what available and it turn out great. My kids they just love it... the ingredients used are just potatoes, chicken breast meat & some ginger. Seasoned it with some dark soy sauce, light soy sauce, sugar & pepper. It's just that simple !! :P</div><br /><div style="text-align: center;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_9242copy-1.jpg" target="_blank"><img src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_9242copy-1.jpg" alt="Stir-fried potato1" border="0" /></a></div><b><span class="Apple-style-span" style="font-size: x-large;"><br /><span class="Apple-style-span" style="font-size: large;">Ingredients :</span></span></b><div><br /></div><div>1 medium piece of chicken breast <i>(sliced into thin slices)</i></div><div>5 - 6 potatoes <i>(peel it's skin & cut into smaller pieces)</i></div><div>some ginger<i> (cut into thin stripes)</i></div><div><br /></div><div><b><span class="Apple-style-span" style="font-size: large;"><br /></span></b></div><div><b><span class="Apple-style-span" style="font-size: large;">Seasoning :</span></b></div><div><br /></div><div>Dark soy sauce</div><div>Light soy sauce</div><div>Sugar</div><div>Pepper</div><div>Salt<i> (please omit this if dish taste salty already)</i></div><div><br /></div><div>some sesame oil for stir-frying <i>(can replace it with cooking oil)</i></div><div><br /></div><div><br /></div><div><b><span class="Apple-style-span" style="font-size: large;">Method:</span></b></div><div><br /></div><div style="text-align: justify;"><ul><li>Heat wok with sesame oil and add in the ginger strips. Stir-fried till it's golden brown.</li><li>Add in sliced chicken breast, stir-fry it for a little while before add in the potatoes.</li><li>Seasoned it with dark soy sauce & light soy sauce.</li><li>Add in about half cup of warm water and cover up the wok. Lower the heat & let it simmered for about 5 mins or till the potatoes turn soft. </li><li>Cook till the sauce thickened. Season it with some sugar, pepper & some salt if it's not salty enough.</li><li>Serve hot with steamed rice or bread.</li></ul></div><div><br /></div><div><br /></div><div>AMY</div>TINTINhttp://www.blogger.com/profile/02405955411685672730noreply@blogger.com2tag:blogger.com,1999:blog-2709154873385320651.post-447653497332580132010-08-20T22:33:00.002+08:002010-08-31T12:13:18.928+08:00Acar Hu -"阿扎鱼"(Acar Fish)<div style="text-align: center;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_9174a.jpg" target="_blank"><img src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_9174a.jpg" alt="Acar hu" border="0" /></a></div><div><br /></div><div style="text-align: justify;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_9174a.jpg" target="_blank"></a><b>"阿扎鱼" or Acar Hu </b>(pickled fish in turmeric vinegar sauce) My favourite fish since childhood days :) I can finished 2 plate of rice with just this one dish. A dish that's very easy to prepare and cook. This dish taste even better if we keep it overnight. YUMMY!! </div><div><br /></div><div><b>Ingredients needed:</b></div><div><br /></div><div><b>(A)</b></div><div>500g Ikan Kembung (or any other type of fish) - cleaned</div><div>1 tbsp turmeric powder</div><div>1 tsp salt</div><div>enough oil for deep-frying </div><div><br /></div><div><b>(B)</b></div><div>100g fresh turmeric (shredded)</div><div>50g ginger (shredded)</div><div><br /></div><div><b>(C)</b></div><div>300ml white rice vinegar </div><div>100ml water</div><div>6tbsp sugar (or to taste)</div><div><br /></div><div><b>(D)</b></div><div>10 or more pips garlic (removed skin and sliced)</div><div>3 red chillies (sliced) - optional, for decoration purpose</div><div>3 green chillies (sliced) - " </div><div>6 - 8 small spicy chillies (if u prefer it a bit spicy)</div><div>2tbsp white sesame seeds (toasted) - optional</div><div><br /><div style="text-align: center;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_9176.jpg" target="_blank"><img src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_9176.jpg" alt="Acar hu2" border="0" /></a></div><br /><b>METHOD:</b></div><div><br /></div><div><ol><li>(A): Rub fish with turmeric powder, salt and marinate it for 1 hour. Heat up oil for deep-frying. Deep-fry the fish until crispy. Dish and drain.</li><li>(B): Leave about 3tbsp oil in wok, saute shredded ginger, turmeric until fragrant. Remove from heat and leave to cool.</li><li>(C): Cook all ingredients into saucepan until boiled. Remove from heat and leave to cool.</li><li>(D): Blanch all ingredients D in boiling water for about 1/2min. Dish and drain.</li><li>Mix A,B,C and D, leave aside for at least 5 hours or overnight. Sprinkles toasted sesame seeds on top and serve. </li></ol><div><b>Tips to share:</b> Prepare B & C one day ahead so that they are totally cool before adding in fish and D. The dish can be kept longer this way.</div><div><br /></div><div>Out of idea on what to cook??? TRY THIS OUT!</div><div><br /></div><div><br /></div><div>HAPPY COOKING!</div><div style="text-align: center;"><br /></div>AMY</div>TINTINhttp://www.blogger.com/profile/02405955411685672730noreply@blogger.com3tag:blogger.com,1999:blog-2709154873385320651.post-18424815798463513442010-08-07T15:12:00.005+08:002010-08-31T12:16:22.138+08:00Penang Hokkien Mee - Har Mee<div style="text-align: center;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_9156.jpg" target="_blank"><img src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_9156.jpg" alt="Har Mee3" border="0" /></a><br /></div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><b>Penang Hokkien Mee or "虾面"</b> are one of my favourite hawkers' food. We can easily buy & eat this yummy noodles here at any kopitiam or place that sells hawker food. I didn't cook this often unless there are guest or friends come to visit me at home until one day I chatted with a friend of mine in Facebook who stays in USA. He can't get to eat nice "虾面" there, even those he can get at Malaysian Restaurant there tasted not as nice as the one in Malaysia. I promised to share my recipe here and for those who stays oversea can maybe try this out :)</div><div style="text-align: center;"><br /></div><br /><div style="text-align: center;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_9154.jpg" target="_blank"><img src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_9154.jpg" alt="Har Mee2" border="0" /></a><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div style="text-align: justify;">I followed the recipe from <b>"Penang Nyonya A-Ma Secret Recipes"</b> by Chef Plilip Yoong and edit it to suit my taste buds...</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Ingredients:</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>PRAWN SOUP</b>:</div><div style="text-align: justify;">1.5kg medium size prawns (washed before we removed it's shell, keep it for soup)</div><div style="text-align: justify;">3tbsp oil or lesser</div><div style="text-align: justify;">2tbsp chopped garlic</div><div style="text-align: justify;">2tbsp chopped shallot</div><div style="text-align: justify;">2500ml water</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">(A)</div><div style="text-align: justify;">300g pork's bone</div><div style="text-align: justify;">300g pork ribs</div><div style="text-align: justify;">1/2tbsp peppercorns (crushed)</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">(B) - pounded/blend together</div><div style="text-align: justify;">25g dried chillies (soaked for 10mins, use less if you can't take it too spicy)</div><div style="text-align: justify;">150g shallots (removed skin)</div><div style="text-align: justify;">75g garlic</div><div style="text-align: justify;">1cm belacan</div><div style="text-align: justify;">3tbsp oil</div><div style="text-align: justify;">some salt to taste</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>SEASONING</b></div><div style="text-align: justify;">30g rock sugar</div><div style="text-align: justify;">some salt to taste</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">600g yellow mee</div><div style="text-align: justify;">200g mee hoon</div><div style="text-align: justify;">300g bean sprouts</div><div style="text-align: justify;">300g kangkung</div><div style="text-align: justify;">some fried shallots </div><div style="text-align: justify;">3 hard boiled eggs (shelled and cut into wedges)</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Chilli Sauce For Serving (mixed)</div><div style="text-align: justify;">150g chilli boh</div><div style="text-align: justify;">75g minced garlic</div><div style="text-align: justify;">1/2 tsp salt</div><div style="text-align: justify;">1 tbsp white rice vinegar</div><div style="text-align: justify;">50ml boiling water</div></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://s140.photobucket.com/albums/r18/tintin2828/?action=view&current=IMG_9157.jpg" target="_blank"><img src="http://i140.photobucket.com/albums/r18/tintin2828/IMG_9157.jpg" alt="Har Mee1" border="0" /></a><br /></div><br /><div style="text-align: justify;">METHOD:</div><div style="text-align: justify;"><br /></div><div><ol><li style="text-align: justify;">Prepare the soup: Heat up 3 tbsp oil in a work, saute chopped garlic and shallot until fragrant. Add prawn shell and continue to fry at low heat until it's dry and aromatic. Pour in water, add in ingredients A and bring to boil. Simmer at medium low heat for 30 minutes. </li><li style="text-align: justify;">Heat up 3 tbsp oil, saute pounded B until it's fragrant. Add some salt to taste. Leave about 1 tbsp chilli paste in the wok, transfer the rest into boiling soup. Simmer the soup for another 20 minutes. Strain the soup to another pot. Add in seasoning and taste it.</li><li style="text-align: justify;">Stir-fry the prawns in chilli paste until cooked. Dish up and set aside.</li><li style="text-align: justify;">Blanch yellow mee, mee hoon, bean sprouts, kangkung in boiling water seperately.</li><li style="text-align: justify;">To assembling the "虾面": Put some mee, meehoon, bean sprouts and kangkung into a serving bowl. Arrange ribs, prawns, eggs on top. Pour boiling soup over and sprinkle with fried shallots. Serve with chilli sauce.</li></ol><div><b>HAPPY COOKING!</b></div><br />Wish all of you have a nice day!!<br /><br />AMY ONG</div>TINTINhttp://www.blogger.com/profile/02405955411685672730noreply@blogger.com2