Capsicum Pork Sliced

Green Capsicum has never ever been on my "like" list. Whenever i ordered pizza, will specially request them not to add capsicum. However, tis dish can never be completed without green capsicum. U noe, green capsicum has a special smell & taste which u can't find in other kinda capsicum & tis special taste blend in so well with tomato ketchup & meat product.
Tis dish alone is enough for mi to go for a 2nd serving of rice. :-P

Ingredients;
½ green capsicum
220g lean meat, sliced
1 clove garlic, minced
1 red onion
6 cherry tomatoes, halved
Oil for frying
2 tbsp tomato ketchup
Pinch of salt
Water

Method;
-Cut capsicum & onion into pieces.
-Heat oil in wok, fry onion & capsicum for a min, remove.
-Fry garlic till fragrant. Add pork slices & fry till 80% cooked.
-Return capsicum & onion to wok, stir in cherry tomatoes, seasonings & water.
-Cover & simmer for a min.
-Enjoy!

Garlic Sprouts Fried Carrot Cake with Spicy Beanpaste Sauce

Carrot cake with beansprouts originated fm malaysia( i think so ba, cuz i use to hear my jb fren telling mi bout how special their carrot cake is, but its fry in black sweet sauce)
Well, tt gave mi an inspiration, i wanted something with beansprouts but not the usual sweet stuff. I fixed up a quick breakfast using the ready made carrot cake which i bought fm the supermarket last evening.
Ingredients;
I roll radish cake
3 beaten eggs
A handful beansprouts
2 clove garlic, minced
Spring onions, chopped
Roasted sesame seeds
Oil for frying

Sauce;
1 tbsp oyster sauce
1 tbsp hoisin sauce
½ tbsp spicy beanpaste
1½ tbsp rojak flower chili paste
1-2 drops of dark soy sauce
½ tsp sugar
½ tbsp hot water
Pinch of salt

Method;
-Fry garlic with 1 tsp oil till brown & fragrant.
-Add beansprouts & fry till 70% cook. Remove & set aside for later use.
-Cut radish cake into bite sizes, pan fry with oil till crispy & golden brown on the outside.
-Add in beaten eggs, fry for a min.
-Stir in sauce & beansprouts.
-Mix well & serve.
-Sprinkle chopped onions & roasted sesame seeds over.
-Enjoy!

Lunch at Tabby's

We had a lunch gathering at Tabby's house last sat. Was supposed to meet up after work, prepare some stews for lunch. However, as steph says tt she wanna learn how to cook african chicken stew, tabby decided to cook for dinner instead. Thus, i used the afternoon time to bake some cakes & puffs.
For tis kinda gatherings at Tabby's house, we decided to make it a monthly event, so we can haf a different theme each mth. Tis time round its african stew, the next time round will be western! YES.......

African Chicken Stew, completed with rice.Oh ya, Tabby's boyfren was an african, tt's y she learnt to cook tis dish specially for her bf. So sweet of her rite? But since he was back in africa, i specially request Tabby to cook a non-spicy version for our gathering.

Durian Cream Puffs~made by Steph & I

Peach Cupcakes~oh these were made by mi :-)
I used the hungarian peach cake recipe & fill them into cups.Yummy......

Dinner @ Kim Gary -JB

Tabby & i did a very crazy thing last nite. We drove all the way into JB juz to have dinner. By time we sat down & eat was already 9.05pm.
We had dinner at Kim Gary, a HK Cafe. They have an outlet in singapore as well, but we always frequent the wan in JB.

So hungry.....gotto wait a while.

Oh, tis is my favourite bosch soup.

There's a dessert of the day with every set meal purchased.I ordered my all time favourite iced yuan yang while tabby had a iced horlick.

I had an instant noodles with spicy pork cube....so simple rite? but its very nice cuz its the 出前一丁 series of instant noodles.

Tabby had a chicken baked rice in creamy corn sauce.

Last but not least, something which we always order whenever we visit kim gary~peanut butter french toast.

After i had it den i feel so bad...so sinful. High in calories & fats. :-( sob sob.....but its so delicious. Best french toast i ever had.

By time we finished our dinner, all shops in the shopping mall is bout to close. Tabby managed to bought a pair of shoes, while i bought nothing at all, tt's y i say we were so crazy juz to go there for a meal! haha...Well, at least we enjoyed the dinner :P

Slice Pork Asparagus With Spicy Black Bean Paste

Anna was mentioning she's sick & tired of thinking wat to eat everyday. She's very fortunate as she dun haf to cook for herself, she juz need to plan the menu & by time she knock off, all the food she request will be on the table. Isn't tt good?!

Well, she ran out of ideas for dishes to serve with plain rice. Since she's a beef lover, i suggested using beef & asparagus to stir fry wiht black pepper sauce & she love it. Ever since the asparagus beef issue, i'm sort of being tempted to meat slices with asparagus. Since i dun eat beef, i decided to replace it with pork, using other spices to cook tis dish rather than black pepper.
I love it, it goes perfectly well with plain rice......i can even eat 2 bowls of it! haha....
Ingredients;
250g thai asparagus
300g lean meat (I use 五花肉)
1 large onion, sliced
Boiling water
Pinch of salt
1-2 drops oil
1 clove garlic, minced
1 chili padi, thinly sliced
1 large red chili, minced
1 tsp hiam see (fermented black beans), minced
1 tsp rojak flower sambal chili paste
½ tsp sugar
1 tbsp oyster sauce
Oil for frying

Method;
-Slice 五花肉 into thin slices.
-Halved the asparagus, peel off the outer tough skin.
-Boiling asparagus in boiling water with salt & oil for 3 mins.
-Drained & soak in ice cubes.
-On a heated wok, fry onions till fragrant, add in meat slices & cook till 80% done, remove & set aside for later use.
-Fry garlic, chili & hiam see in 1 tsp hot oil till fragrant, garlic lightly brown.
-Return meat to wok, add seasonings & asparagus.
-Fry for about 2 mins or until meat thoroughly cooked.
-Garnish with some chili slices & serve.
-Enjoy!

Root Beer Float

I'm not a soft drinks lover as i dun reali fancy carbonated drink. I hate the gasy feeling & especially when i glupe down a glass of soft drinks after a meal, i will keep burping out gas. haha....tt's the funny thing about mi.

I dunno how come i had a sudden crave for root beer float (ps: the last time i had it was when i was still a child, at tt time A&W was still available in singapore). Or maybe its be'coz i had a big tub of vanilla ice-cream in the freezer, hmm...tt might be the real cause.

Simply serve a scoop of vanilla ice-cream over a glass of cold root beer, garnish with mint leaf. Tan tan tan tan..............here we haf, a fantastic root beer float.

Adam is bz helping himself with a glass of float as well. Shiok ar.....

Achar

I've always loved tis singapore salad~Achar. Its always served with chicken rice or malay rice. There's a nonya version which i finds too sour, still prefers the wan where mum used to buy from upper serangoon old market during my childhood days. Well, ever since the old market got demolished, we've lost touch with delicious achar.
I bought a small serving for a dollar last sunday, found it too ex & not tasty. Decided to make my own version today & my total ingredient costs less than $2.
Ingredients;
2 cucumber
1 carrot
2 wedge honey pineapple
Chili mix
1 tbsp vinegar
Juice fm 2 limes
¾ tbsp sugar
Peanut powder
Roasted sesame seeds
1 tbsp salt

Chili mix;
1 chili padi, minced
1 large red chili, minced
2 shallots, minced
1 tsp chili paste
Pinch of salt
¾ tsp sugar
1 tbsp rojak flower sambal chili paste
-Fry all ingredients together till done.

Method;
-Cut carrots into matchstick size, pineapple into pieces.
-Remove both ends of cucumber, remove seeds. Cut diagonally into thin pieces.
-In a large mixing bowl, season cucumbers with salt, let sit for 10mins.
-Mix in carrots, let sit for another 5 mins.
-Drained, squeeze out excess water, mix in all the remaining ingredients.
-After its well mixed, its ready for consumption.
-Taste better after 3 hrs of preserve.
-Enjoy!

Malaysian Style Hokkien Mee

The most important ingredient in tis dish is lard......without it, tis dish will lost its soul. With crispy lard bits, sorts of enhance the taste of the noodles. Well, as mum juz bout some pig fats the day b4, i decided to buy the remaining ingredients to cook tis yummy noodle dish.
So far i onli had this dish 3 times in my life. The very 1st time was when i was 10 yrs old, dad met up with fis fren for dinner at a coffeeshop in tampines & i was there as well. My mind concept was tt hokkien is isnt supposed to be black in colour, i assumed tt hokkien mee is same as fried prawn noodles, tt's oso called hokkien mee. But never did i noe tt tis is actually malaysia style hokkien mee.

The 2nd time was sometimes last yr, i had a crave for dried stir fry stir & i bought fm a zhu chao stall near my office. Abit disappoint cuz its not as nice as i had previously.
Well, the 3rd encounter is great. Ate it in jb....well, maybe should eat fm the place where it orginated fm ba! ;p.

Ingredients;
500g flat yellow noodles
5 leaves endives
50g beansprouts
I tbsp grind ti por
1 clove garlic, minced
I fishcake, sliced
1 squid
1 fillet lean meat, sliced
12 medium prawns
Crispy lard bits
Stock
Oil for frying
Pinch of salt & msg
Red chili slices

Sauce;
½ tbsp sugar
1 tbsp light soy sauce
1 tbsp oyster sauce
1½ tbsp thick soy sauce

Method;
-Wash & drain noodles.
-Remove shells & veins from prawns.
-Wash & clean squid, remove skin & cut into pieces.
-Cut some crosses on pieces of squid so that they curl up nicely when cooked.
-Cut leaves of endives into 3cm length, stems into 1cm.
-Prepare crispy lard bits by frying pig fats in oil till brown & crispy, drained.
-Leaving 2 tbsp oil in the wok, fry garlic till fragrant.
-Add stems of endives, fry for a min, followed by leaves & beansprouts. Fry for another 2 mins, remove, set aside for later use.
-Fry lean meat, squid & prawns till 80% cooked, remove, set aside for later use.
-Adding 1 tbsp oil to the wok, fry noodles for a while, add grind ti por, salt & msg.
-Add stock, sauce & crispy lard bits, mix well.
-Return all the cooked ingredients to wok, cover & simmer for a min till gravy absorb.
-Serve with chilli slices.
-Enjoy!

Lemon Mint Cooler

Aunt Sarah gave mi some mint leaves where she pluck from her garden last evening. Well, she's a plant lover & reali takes gd care of her plant. Every weekday evening & weekend morning, she will be in her garden grooming her plant. So whenever i walked past, Aunty Sarah would gave mi some aloe vera, curry leaves, mint leaves etc....

-Simply rub lemon slices & mint leaves, mix them together with sparkling water in a glass jar, add ice-cubes & serve.
-Enjoy!

Fresh mint leaves fm the garden.

三菇番茄盅

Few weeks beack, I watched 女人我最大~a taiwan beauty talk show. They haf a session whereby they request all invited guests to cook a healthy dish on tv.
I saw tis lady who is known to mix fruits into dishes & she prepared some tomato domes stuffed with chicken & enoki. I modified the recipe by adding more ingredients which includes all of my favourite mushrooms.I added different seasonings as i feel that the taste depends on individuals.
Ingredients;
3 large tomatoes
1 fillet chicken breast
1 tsp sesame oil
1 tsp light soy sauce
¼ tsp salt
¼ tsp baking soda
1 stalk green onion, shred
1 handful enoki, cut into 3cm length
Some shimeji mushroom
5 oyster mushroom, cubed
1 stalk celery, slice thinly
Pinch of salt
½ tbsp oyster sauce
1 shallot, slice thinly
1 tsp oil

Method;
-Cut chicken breast into thin strips, marinate with light soy sauce, salt, baking soda & sesame oil. Set aside in fridge for at least an hour.
-Make hats for the tomatoes by slicing off the top part( bout 0.8cm)
-Dig out the flesh with a spoon.
-Using as little oil as possible, fry shallots till browned.
-Add chicken strips & fry till 80% cooked, remove fm wok.
-Fry celery for a min & add the 3 different type of mushrooms.
-Fry for another min b4 returning chicken to the wok.
-Add oyster sauce & pinch of salt.
-Add shredded green onions & remove mixture fm heat b4 it becomes watery.
-Fill tomatoes with mushroom mixture, cover with hats.
-Steam on medium heat for 5 mins & serve.
-Enjoy!

I made 3 tomato domes, juz nice for each of us~mum, adam & myself.Tis dish is great! Healthy & non-oily, i was thinking tt since its low in fats & calories, can tis be called a diet dish?! haha....

*When frying the fillings, after adding in the mushrooms, DO NOT stir fry for too long as mixture will becomes watery very fast.

七彩缤纷~健康蔬菜快炒

All i can say is that tis is a very healthy & light vegetarian dish & its consist of 7 different colours, making the dish so beautiful & so tempting.
The 2 different types of mushrooms already contribute 1 of the colours,while the remaining ingredients of colours dark green, light green, red, orange, white etc....
Ingredients;
1 bunch enoki
1 bunch white shimeji
1 stalk celery, strips
1 handful bean sprouts
5 baby carrots, strips
1 small onions, sliced
1 red chili, strips
¼ capsicum, strips
Spring onions & coriander leaves
1 tsp oil
Pinch of salt
½ tbsp oyster sauce

Method;
-Wash & prepare all ingredients individually.
-Remove bottom part of enoki, cut remaining into half (about the length of 4cm).
-Peel away bottom part of shimeji, use only the top mushroom part.
-Remove & discard roots of bean sprouts.
-Heat oil, fry onions till fragrant, add carrot sticks & fry for 2 mins.
-Add celery, fry for a min.
-Followed by enoki & shimeji.
-Give it a good stir, add in the remaining ingredients.
-Season with salt & oyster sauce.
-When done, garnish with spring onions & coriander.
-Enjoy!

淮山焖鸡

淮山 which is dried version of burdock roots has always been my favourite. It's being cook best with chicken or herbs. Normally mum would double boil with herbal chicken soup for our family.
I love the special texture of the burdock roots. I bought a large pack of unprocessed 淮山 fm the medical hall recently, thus decided to cook tis stewed chicken with it.

Ingredients;
3 chicken thigh
30g 淮山
3 large dried mushroom, soak & cut into quarters
1 garlic, minced
Oil for frying
Hot water
Spring onions, shred

Marinate;
½ tbsp light soy sauce
Pinch of salt
2 tbsp sesame oil

Sauce;
1 tbsp oyster sauce
1 tbsp dark soy sauce
½ tbsp sugar
½ tbsp light soy sauce
Pinch of salt
30ml water

Method;
-Soak 淮山 in hot water till soft.
-Wash & clean chicken thigh, chopped into pieces.
-Marinade & set aside in fridge for at least an hour.
-Fry garlic in oil till fragrant, add chicken & fry till lightly brown on the outside.
-Add 淮山 & some hot water.
-Bring mixture to boil, cover & simmer till chicken cooked.
-Add mushrooms & sauce, continue to simmer till gravy dry.
-Garnish with spring onions & serve immediately.
-Enjoy!

Korean Food~Kimdaemun @ Meriden

Its been ages since i last went to orchard rd. Feeling so "sua ku" xia, haha...Oh well, for my case shopping depends on mood. When i have the mood, i can make the effort to go all the way there even after i knock off on weekdays or weekends.
I didn't reali bought lots of things. Had lunch at Ashton Specialities, shop around Far East & bought some perfume fm Lucky Plaza.Oh ya, i bought some essential oil from Plaza Singapura as well.

Tabby brought mi to "Kimdaemum" a korean food stall located at Meriden hotel foodcourt. Their business is reali good & we gotto wait for quite sometime for our food to be prepared. While waiting, i can see that majority of the pple having their meals there had korean food.

At 1st when Tabby mentioned to mi bout having korean food for dinner, i was like "huh??? u noe i never like korean food & i dun even noe how to appreciate tt" But lucky i gave it a try, the food there is fantastic. So yummy~licious & the serving was huge.

There r 2 sets here, 1 is soup with rice, the other is hotplate meat dish with rice.

Spicy Pork Slice~not too spicy for mi. Thinly sliced pork served with onions & shredded cabbage. Hmm....heavenly!

Spicy Chicken Soup~there r plenty of ingredients in tis bowl of soup. Other than chicken pieces, there's tofu, veggie, eggs, thick vermicelli. The soup is very tasty but spicy.Other than the broth, grind chicli flakes had been added. Shiok ar.....

Not forgeting the side~Spicy Anchorvies.

U can get to choose the type of sides u prefer. Well, i'm not a kimchi lover so we had tis. Maybe i should start eating more korean food sinmce tis time round, might grow to love it. haha........

Duck Porridge

Had my workout last evening & by time i reached hm at nite, saw some braised duck meat which mum bought fm the market in the morning.
When i saw the duck meat, i had a sudden crave for duck porridge. Thus cooked tis dish late in the nite, even though i was very hungry, its worth the effort.
U noe normally when u purchase those ready braised duck fm the market, they normally comes with a pkt of duck sauce for u to dip or drizzle the meat. However, normally i find those awful.That's y i will always add some spices & my thick dark soy sauce to prepare my own version of gravy.

Ingredients;
1 cup rice
Hot water
Pinch of salt
1-2 drops oil
Braised duck meat pieces
Tianjin preserved cabbage (天津冬菜)
Spring onions
Dash of pepper

Gravy;
Duck sauce
Dark soy sauce
1 stick cinnamon
1 star anise
2 cloves
3 garlic
Water
Cornstarch water

Method;
-Shred duck meat into pieces.
-Chopped spring onions & preserved cabbage, set aside for garnish.
-Mix all ingredients for gravy(except cornstarch water) together.
-Bring to boil & simmer over medium heat for about 30mins.
-While gravy is simmering, cook porridge till grains almost broken.
-Stir in oil & salt, adding more water if required.
-When gravy is done, stir in cornstarch water slowly till it reaches the thickness u desires.
-When serving, scoop white congee in a bowl, top with shredded duck meat.
-Pour gravy over, garnish with spring onions, tianjin preserved cabbage & pepper.
-Enjoy!

Png Kueh (Glutinous Rice Kueh)

Mum cooked some 糯米饭 for dinner last nite & of well, the so called "some" is actually alot lo, so much tt we couldn't finish. Thus i decided to make some png kuehs & tt will be our for breakfast for today.
Lucky i have the necessary ingredients required & its reali simple. Within an hour's time i'm done (eh...tt includes steaming time for the kueh as well!keke...)

Ingredients;
100g rice flour
25g tapioca flour
2 tbsp wheat starch
Pinch of salt
Dash of blossom pink colouring
220ml hot water
Oil
糯米饭

Method;
-Sift all flours together, add salt & colouring.
-Pour in hot water & mix till dough form.
-Rub dough with some oil.
-Divide dough into 8 equal portion.
-Flatten each small dough & wrap with 糯米饭 & seal edges.
-Using a well greased png kueh mould, press dough into mould firmly.
-Hit sides of the mould against the table lightly & unmould png kuehs carefully.
-Continue until all kuehs are done.
-Place png kuehs on a greased plate & steam over high heat for 15-20mins or until done.
-Serve with sweet sauce & chili sauce.
-Enjoy!

Red Spinach Soup with Silver Fish

Guess my latest craze will be red spinach. Used to had them very frequent during my childhood & sort of addicted to it.Maybe its becoz of the colour, especially when being cooked in soup, the broth is purple~ish red in colour. So nice rite? haha....Its been more than 10yrs since i last had them.

Normally when i does my weekly marketing at the market near my house, i will juz stand there & "stone" cuz already sianz & dunno wat to buy. As usual, when i was at the vegetables vendor 3 sundays back, they suggest the idea of eating red spinach but i was brush the idea aside.
But when i passed by the supermarket near my workplace last evening, saw very fresh red spinachs, sort of being tempted to buy, which in the end i did. Cooked a yummy soup as my dinner & tis craze shall continue for these few days cuz i bought 3 bunches. haha.....

Ingredients;
1 bunch red spinach
15g dried silver fish
1 handful dried ikan bilis
1 handful soya beans
800ml boiling water
Pinch of salt
Shallots oil
Fried shallots

Method;
-Remove roots of spinach & discard, pluck the rest into sections.
-Wash & soak spinach in water for at least 10mins, drained.
-Wash & clean ikan bilis, soya beans & silver fish.
-In a pot with boiling water, add soya beans & ikan bilis.
-Bring to boil & simmer over medium low heat for 30mins.
-Filter & discard residue.
-Bring stock to boil, add silver fish & cook for about 5 mins.
-Add red spinach & boil till cooked.
-Season with salt & shallots oil.
-Sprinkle fried shallots & serve.
-Enjoy!

Sticky Rice with Mango Dessert

Having been to bangkok so many times, till now i haven had a chance to savour the famous thai dessert~Sticky Rice with Mango.

I was watching a documentary show on chiang mai where the thai dessert was being introduced. Since den, i had a crave for tis dessert until yesterday. Uncle oor bought us some sweet & juicy giant mangoes. I decided to do the lazy method of cooking the sticky rice by cooking them in a rice cooker. 1stly, its fast & easy. 2ndly, glutinous rice r more well cooked as steams & vapours wont escape easily.

To cut down on the fats & calories content, i replaced some portion of coconut milk with fat free skim milk.

Ingredients;
Glutinous rice
Coconut milk
Skim milk
Castor sugar
Pinch of salt
Mango
Mint leaves

Method;
-Wash & soak glutinous rice for about 30mins, drained.
-Adding some water to the rice, steam in rice cooker until done.
-Mix coconut milk & skim milk in ratio of 1:1, boil over low heat.
-Add sugar & pinch of salt.
-Pour mixture over glutinous rice & let it sit for around 15mins.
-Serve dessert with sliced mango & drizzle remaining coconut milk mixture over.
-Garnish with mint leaves.
-Enjoy!
I prepared some mini sticky rice mango desserts which i brought to my office today. Gave everyone a sweet treat & they love it.

Tis is the giant mango which uncle orr bought. See, its even longer than a tablespoon. So huge, fat & juicy!

辣椒椰奶焖鸡

Aunty Sarah gave mi some freshly plucked curry leave when i walked past her mini eco garden this morning. Not wanting to waste her effort, i suggested cooking curry chicken for dinner as i've been having curry chicken crave for the past 3 days.
Everything was prepared & when i was juz about to cook the chicken, realised tt we ran out of curry paste. Clever rite? I've never make such a blunder b4. Well, no choice as its impossible for mi to get from supermarket throughout my cooking halfway.
Decided to cook a new style of stewed chicken dish, adding different kinds of chili paste, shallots & onions.And the finished product is great, yummy~licious!

Ingredients;
8 Chicken wings with drumlets
2 medium potatoes
2 stalk lemon grass
Some curry leaves
1 tsp chili paste
1 tbsp rojak flower chili paste
2 chili padi, chopped
6 shallots, chopped
2 clove garlic, chopped
1 onion, sliced
Pinches of salt
½ tbsp sugar
50ml coconut milk
180ml water
Oil for frying

Method;
-Wash & clean chicken, separate wings & drumlets.
-Use only the bottom section of lemon grass(bout 3 inch), pound them lightly.
-Peel & cut potatoes into wedges, deep fried in hot oil till golden brown, drained.
-Remove curry leaves from stalks, deep fried in hot oil till crispy, drained.
-Fry chopped garlic, chili padi & shallots in 1 tsp oil till brown.
-Add onions & lemon grass, continue to fry for a min.
-Add chili paste & chicken parts, fry till cooked.
-Add water, cover & simmer till dry.
-Stir in potatoes & coconut milk. Continue to fry for another 5 mins.
-Season with salt & sugar.
-Return curry leaves to wok, mix well & serve.
-Enjoy!

四神莲藕淮山排骨汤

四神汤~my childhood soup! Mum used to cook tis soup very frequent, almost every week when i was in preschool. At tt time i dun reali noe how to appreciate tis soup, will always force myself to glup down the soup & discard the remaining ingredients.
When feeling exhausted, tired or feels that u can't concentrate on work or studies, 四神 is the best soup for you (erm...tt's how i'm feeling recently, maybe still in holiday mood ba!).

Ingredients;
200g 四神汤料
20g 淮山
350g spare-ribs
1 section lotus root, sliced
900ml water
Pinch of salt

Method;
-Wash & clean spare-ribs, blanch in hot water, drained.
-Bring water to boil, cook 四神汤料 over medium low heat for about an hour.
-Add lotus root & spare-ribs.
-Bring to boil, add 淮山 & simmer for about 40mins.
-Season with salt.
-Enjoy!

Lean Meat Mustard Porridge

"Mustard" accordingly to grandma & mun, is a gd veggie which aids in reducing fats in our body.

I was a fat & chubby kid during my childhood & mum would always force mi to eat more mustard & celery as these veggies tends to help mi lose weight.

Well, tis method doesn't seems to help as i'm still so chubby after years. Hmm....these kinda old grandmothers tales shouldn't be trusted ya! haha...

But....doesn't reali matters now as i seems to fall in love with mustard over the years. There r 2 kinds of mustard veggie, 1 is without leaves which is more bitter whereas the other kind which i prefers r easily available in the supermarkets.

Ingredients;
Cooked rice
¾ pot boiling water
20g dried sliver fish
Mustard veggie
Lean meat
½ tsp light soy sauce
1 tsp cornflour
Pinch of salt
Dash of msg
Oil
Fried shallot

Method;
-Wash & drained silver fish.
-Slice mustard veggie thinly, separate mustard stem & leaves.
-Cut lean meat into slice, den into strips.
-Marinate meat with light soy sauce, pinch of salt & cornflour.
-Add cooked rice & silver fish into boiling water, cook for 15mins until rice soft.
-Add in stems of mustard veggie, boil for 5mins, stir in oil.
-When mixture boils, stir in lean meat & mustard leaves.
-Continue to boil till meat cooked, season to taste.
-Serve with fried shallots.
-Enjoy!

*Add boiling water as & when required or when porridge is too dry.

Golden Mushroom Tofu Egg Drop Soup 金针菇豆腐蛋花汤

Golden Mushrooms~~~ a great ingredients to my hearty low calories & low fat soup.
After a super sinful lunch with high fats,calories & high sugar intake at swensens, i'm afraid my calories intake will overshot for the day. So, wat's for dinner? Erm.... hopefully a light soup will help! haha.....

Ingredients;
1 bunch golden mushroom
6 cherry tomatoes, halved
½ block firm tofu
400ml water
1 beaten egg
1 tsp chicken stock powder
Spring onion, chopped
1 tsp oil or shallot oil
Fried shallots

Method,
-Cut 2cm off from bottom of golden mushroom, discard. Soak mushroom in water for about 5 mins, drained.
-Cut tofu into strips.
-Bring water to oil, add tofu & cherry tomatoes. Cook for 3 mins.
-Add golden mushroom & oil, season with chicken stock powder.
-When soup boils, turn to low heat, drizzle in beaten egg.
-Boil for about 3-5 mins, off heat & serve.
-Sprinkle with fried shallots & chopped spring onions.
-Enjoy!

Lunch @ Swensens

Its been ages since i last went to tampines. Since it was my odd day yesterday, went there for lunch with mum & Adam.
Actually my main intention was to get a new hp & shop around the new mall tampines 1, however we onli ended with having lunch & left the place.

Hmm... due to the hokkaido food fair held at the atrium of tampines mall, the place is so packed & crowded. I tot swensens will be packed as well cuz whenever i visit any outlets, needs to Q for a long time, especially during lunch or dinner time.I'm surprise tt the restaurant is quite empty and there wasn't much customers inside.

We had a soup of the day~Mixed Vegetable Soup.

A side~Calamari Rings. Erm...normally i would order a fries with dips, something new for a change ya!

My all time favourite~Breaded Chicken Meuniere.

Healthier choice for mum~Grilled Fish Sambal.

Adam's all time favourite~Curry Chicken Baked Rice.

Last but not least, a sizzling pan desserts..................Ice-cream is a muz to haf for every visits to swensens.

We ordered a Walnut Rocky Road (chocolate pie with butter scotch,melted marshmellow, chocolate chips, served with scoop of sticky chewy chocolate ice-cream). Oh...its sooooo sooooo fantastic & SINFUL. haha...but its worth commiting the sin. :-P

Hmm...as we were all to full to haf another dessert, i gave my all time favourite topless 5 a miss. Swensens, i will be back for more ice-cream. haha......