Ang Gu Kueh~Ji Xiang Confectionery

Ooh....tis is the best ang gu kueh i've eaten so far. The skin is so smooth & Q, fillings aren't too sweet as well.
Normally when u purchase ang gu kuehs, when they r slightly cool, texture of the skin tends to be hard & dry. However, tis won't.

Anna's fren went all the way to Everton parkn & bought us some ang gu kuehs. It was being delivered during lunch time, after 4 hrs, i ate 1 of it & it was like "fantastic........"

Ever the box is so cute!

Assorted yummy flavours like yam, salted mung beans & peanut flavours. Yummy...i love the yam, flavour most!

Curried Potato Cubes

Leftovers could do wonders. Aunty Sarah cooked some chicken curries for our family during lunch today. She cooked a non-coconut milk version as she noes i'm health-concious.
Not wanting to waste the good curry sauce, i decided to "re-use" the sauce for another dish.
Ingredients;
Left over curry sauce
100g minced pork
3 potatoes, cubed
1 large onions, cubed
Curry leaves
Oil for frying

Method,
-Fry minced pork in 1 tsp hot oil till it turn colour. Remove, set aside for later use.
-Fry onions in oil till fragrant, add potato cubes.
-Cook till potatoes cooked, add in minced pork, curry leaves & curry sauce.
-Simmer till sauce being fully absorbed by potato mixture.
-Garnish & serve.
-Enjoy!

Residents' Floor Party 2009

29th August 2009, a day to look forward to as it was our Residents' Floor Party. I helped our zone 2 RC to organise this event. Its meant for the residents of tis block to gather & share some cooking tips.

I've done up a notice, invites all the redients of the block. Highlights of the events r as follows;
*Hi tea refreshments
*Cooking demo of "Sweet & Sour Fish" by local hotel chef
*Cooking demo of "Indian Chicken Curry" by Aunty Sarah(erm...she' the RC auditor & oso wife of our chairman. keke......so gossips to share! haha...)

A quick snap of the notice which is designed by moi.

A simple deco with banners DIY by moi!

Some refreshments prepared by moi!

Includs; mee goreng, banana cakes, marble cakes, double chocolate cakes...

Malay kuehs like baked ubi kayu,pandan kayu, red bean pancakes.....

Some groundnuts...(upon request of the RC chairman~Uncle David. Frankly speaking, 1st time i seen party with groundnuts. haha....)

Oh not forgetting the chicken curry where aunty sarah prepared b4 hand & some french loaves to dip the sauce.

Being a floor party, means its to be held at any corner of the block. We had it at the lift lobby on the 9th storey where the place is spacious & airy for us.

Some of the residents are already here b4 the demo starts, & the other side where the chef will be cooking is flooded with residents.

I managed to squeeze through the crowd, finally maged to snap a pic of aunty sarah when she was demostrating on the cooking.

I step forward & translate the cooking procedures to other residents in madarin & hokkien. Hai yo, by doing so i can oso jot down the recipe mah.....keke....How can i miss such a gd learning experience?!?!

Wow...looks so yummy! Taste superb....maybe can suggest aunty sarah to teach indian cooking at the RC.

Now its chef thum's turn. Standing next to him, i managed to ask him for some tips on the sauce.

Being 1 of the organiser, he told mi not to disclose his special recipe of the sauce to others wor! Chef is indeed chef, recipes r being kept as secret.

Chef thum was friendly & jovial. He told him tis is 1st time he cooks in public, having stage fright, nervous & hands r shaking. Wat crap....ao long as his cooking skills r superb, who cares if his hands r shaking! keke....

See....chef indeed chef. Even the garnishes are so pretty, present the dish so well.

When he hand over the dish to mi after cooking, i placed it on the table & in less than 5 mins, its gone. Very gd response!

In short, the party was very successful! A big "Thank You" to all those who helped out with tis party, especially chef thum & aunty sarah for giving a demo on cooking.

Milo Dinosaur

I remembered the 1st & last time i had a milo dinosaur, my nose bleed the next day. Maybe its too heaty as its too thick. Until now i still dare not give tis drink a 2nd try.
Its not cheap for a glass of milo dinosaur at hakwer center or coffeeshop. Costs around $2.50 for a glass, might as well prepare 1 @ home.

Adam requested for a dinosaur tonite, juz after dinner. Well, shall see if his nose will bleed tomolo not. haha.....if he doesn't, maybe thick milo dinosaur onli has effect on mi. =P

-Simply prepare a super thick milo drink,
-Add ice-cubes,
-Top with more milo powder.
-Enjoy!

IAEC Cooking Workshop -Roti Jala & Chicken Curry

I remembered the very 1st time i had roti jala was malay style type which was yellowish & fluffy. It was made by my malay fren's mum. She's an expert in malay kuehs & sells malay curry puffs for a living. Indians oso haf their roti jala which is more or less similiar to the malays.

I attended a cooking working by IAEC community which was held at the serangoon CC. Tis workshop is FOC, all i need is to pay $3 ing direct to the trainers for ingredients fee. Tis workshop target at pple who loves indian food & wanna noe more of how its being prepared & cook. I juz spoke to the trainers of the community & they wish to pass on their cooking skills to pple who haf a passion for cooking.

I did some hands on for the indian pancakes. Its not tt difficult, however my 1st 2 attempts doesn't turn out as pretty.

The trainers were very encouraging & patient with mi. Well, practice makes perfect. By my 3rd & 4th attempt, the roti jala turns out perfect.

Taste superb with indian style of chicken curry. Yummy~licious. I reali enjoyed today's lesson & am looking forward to the wan next month!

Buffet Dinner @ First House Steamboat

Had a sudden crave for steamboat last evening. At bout 5.30pm juz b4 i knocked off, "gio" Tabby for a steamboat dinner.
I suggested going to First House Steamboat @ kaki bukit ave 1. It was my 1st time there as i came across an ad saying that there's a promotion going on until 31 August. Its onli $8.90 per adult,$4.90 per child for steamboat buffet. Crocodile shabu shabu r being served ala cart.
To mi i'm like "since its so cheap, no harm trying ba, aniway all steamboats r more or less the same."

Upon reaching, i was abit disappointed as there's no pork belly & luncheon meat (they r my favourite dishes for steamboat, & its a muz haf whenever i eats at magic hotpot of chongqing)
But nvm, since i'm already there, i juz eat whatever r my favourite among those dishes there. Tabby wanted to try the crocodile's meat, however i was like "huh? sounds so evil & scary to eat that" so i chickened out. Tab was afraid tt she might not be able to finish up all alone, thus decided to give it a miss.

Never ever judge a book by its cover. I was rather disappointed in the 1st place but was being taken aback when i drank the soup as the herbal soup base was like "WOW". Its sooooooooo yummy.The person in-charge provides great services & will take initiative to ask us if we like to refill the stock. After chatting wif him, we noes that he uses 5 different kinda chinese herbs for the herbal soup base.
Prawns r very fresh, flower crabs available as well.
Oh come on, for a cheap price like tis, u can find quite a variety. Its considered a good bargain ya.

Wow...yummy herbal soup & chicken soup hotpot.

Cheap & good, onli $17.80 for 2 person.

Abalone Congee

Wow...abalone congee for supper! well, tt was Adam's comment when he saw wat's for supper last nite.

As we had left over "spare-ribs+fish maw+dried scallops+sea cucumber" soup from dinner, i juz add the soup,some boiling water & stock from the can of abalone together, bring them to boil with some left over cooked rice. That simple, nothing complicated.

Ingredients;
1 cup cooked rice
Abalone stock
Hot water
Stock from soup
Some abalone slices
Lean meat slices
Light soy sauce
Pinch of salt
Conflour
Corriander leaves, chopped
Fried shallots
Oil

Method;
-Season meat slices with soy sauce, salt & cornflour.
-Pour all the stock together, bring to boil.
-Add cooked rice & oil, keep stiring & boil until congee state, adding more water if necessary.
-Add lean meat to congee, bring to boil.
-Off heat, serve with abalone slices, fried shallots & corriander leaves.
-Enjoy!
*As the stock fm the abalone is already salty enough, i did not add any seasonings to the congee.

Meatballs in Spicy Sambal Sauce

Had some disagreement wif mum over wat to do with the piece of pork we had in the fridge. I wanna cook a stir fry garlic pork whereas mum wanna eat meatballs. Haiz....b4 i could lay my hands on the meat, mum already minced it into mixture.

Well, guess the onli thing i can do now is to cook meatballs for her.Mum isn't easy satisfied with food especially when it comes to pork. Oh...my empress dowager.

Ingredients;
180g minced pork
3 medium prawns, minced
5 water chestnuts, chopped
Steam of corriander leaves, chopped
2 tsp light soy sauce
2 tsp sesame oil
Dash of pepper
Dash of ground corriander
Pinch of salt
2 tsp cornflour, more for dusting
Oil for deep frying
Roasted sesame seeds

Sauce;
2 tsp rojak flower sambal chili paste
1 tsp tomato ketchup
1 tbsp water
1/4 tsp sugar
pinch of salt

Method;
-Mix the 1st 10 ingredients together, shape mixture into balls.
-Throw to & fro both palms. By doing so, meatballs becomes stiffer.
-Coat with cornflour & deep fried till golden brown, drained.
-Mix all ingredients for sauce, bring to boil.
-Add meatballs & mix well with sauce, until evenly coated.
-Sprinkle with roasted sesame seeds.
-Enjoy!

Water Chestnut Drink

Weather here isn't good these days. Due to the forest fire in indonesia & the directions where the wind is blowing, singapore has been hazy for weeks. As always, under tis kinda weather, its time for herbal drink.

Water chestnut drink has a cooling effect as it tend to get rid of the heatiness in our body. I bought a kg of water chestnuts, thus brewed herbal drink for our family.

Ingredients;
1 kg water chestnuts
2 screwpine leaves, knotted
1500ml water
Rock sugar

Method;
-Wash & scrub water chestnuts.
-Smash with side of chopper.
-Bring water & screwpine leaves to boil.
-Add in water chestnuts, boil for 8-10mins.
-Add rock sugar to taste.
-Enjoy!

Easy Stir Fry Beansprouts

Beansprouts, a cheap & delicious veggie. For as cheap as $0.30 u can get a handful of these healthy veggie as it onli costs $1.30 per kg.

Well, i dunno usually order tis dish when i was eating out cuz for such a cheap veggie, its not worth to pay for a few dollars for a small plate at coffee shop or restaurant. Erm...i would prefer to cook my version where i get to add ingredients i like, unlike those at hawker where they usually fry with tau kua or salted fish.

To determine how delicious beansprouts taste, there r certain points to look out for. 1stly, choose short & fat beansprouts (thin & long aren't as nice). 2ndly, remove tail, always soak in water for at least 15mins b4 draining. 3rdly, do not cook for too long as it will lose its crunchiness & minerals.
Ingredients;
250g beansprouts
1 small fish cake, cut into strips
5 cherry tomatoes, halved
1 stalk spring onion, cut into 3cm length
1 clove garlic, minced
1 red chili
Pinch of salt
Oil for frying

Method;
-Fry garlic with 1/2 tsp oil till lightly browned.
-Add fishcake, fry for a min.
-Add beansprouts, fry for 2 mins b4 adding in chertry tomatoes.
-Season with salt, fry for another min.
-Stir in spring onions & chili.
-Mix well & serve.
-Enjoy!

Sweet & Sour Red Snapper

Wat's for dinner tonite? Well, lots of gd dishes....cuz its gonna be another 2 wks later where i get to cook again.
Y??? Wat happened??? My house will be under going renovations for a wk where we can't even haf time & place to cook. Looks like its gonna be take-away food for dinner! :-(
Wat about the following weekends? Well, i gotto run 2 events for the subsequent weeks. haiz....no time for cooking & baking AGAIN!!!

That's y i told mum no matter wat, we gotto cook lots & lots of gd dishes. 1stly, to empty our fridge. 2ndly, i'm gonna haf more food to post in my blog. haha...

Ingredients;
1 red snapper
Cornflour
1 onion
2 chili, sliced
4 small tomatoes, wedged
3 tbsp tomato ketchup
1 tbsp water
1/2 tbsp sugar
Oil for frying

Method;
-Wash & clean red snapper, cut some slits along the body.
-Dry fish with kitchen towels.
-Coat with some cornflour, deep fried in hot oil till crispy. Drained.
-Fry onion till fragrant, add tomato ketchup, sugar & water.
-When sauce thicken, stir in chili & tomatoes.
-Drizzle sauce over fried fish.
-Garnish & serve.
-Enjoy!

Bagedel

Yeah.....tis is my favourite! I never fail to order bageldel whenever i had nasi padang(malay rice). Other than malay rice, it goes well with other malay food like mee rebus, mee siam & mee soto. It goes exceptionally well especially with malay sambal,curries & gravies.

Ingredients;
3 large potatoes, diced & steamed
Fried shallots
1 stalk corriander leaves, chopped
Pinch of salt
Dash of pepper
1/4 tsp ground corriander
1 beaten egg
Oil for frying

Method;
-Mashed the potatoes, season with salt, pepper & ground corriander.
-Add fried shallots & chopped corriander leaves.
-Shape potato mixture into patties.
-Chill in the fridge for at least 3hrs.
-Dip into beaten eggs, shallow fry in hot oil till golden brown.
-Enjoy!

Pandan Green Bean Soup with Sago

Its been more than a week since i last blogged. More or less felt drifted & not reali familiar with the procedures ya. Well, i been super bz with the few upcoming events when i gotto attend meetings, planning etc....

Finally i had some time to myself when i can do things which i like.Wondering wat come over mi where i had a sudden crave for green bean soup. The last time i ate tis dessert was like donkey years ago. I will always prefer red bean soup as compared to green bean soup.

Ingredients;
Green beans
Sago
Pandan leaves, knoted
Rock sugar
Hot boiling water

Method;
-Wash & soak green beans for 30mins, drained.
-Wash & drain sago.
-Boil pandan leaves with water & green beans.
-When green beans are soft & split, stir in sago till it turn translucent.
-Add rock sugar till dissolve.
-Off heat & serve.
-Enjoy!

Desserts Chill Out @ Big O

Hanged out with Tabby & Steph last evening as it was a weekend. After our dinner in orchard, Steph suggested looking for a place for desserts. We went to big O, it was my 1st visit & gosh...the dessert were heavenly!

I had a Indecent Obsession~its actually hazelnut chocolate cake. I love the different layers of truffle & hazelnut praline. Especially the wafer like crispy base at the bottom.

Tabby ordered a G-Spot. Its warm chocolate fudge cake. Not too bad.

Steph ordered her all time favourite~Spike D.

Its a chocolate durian cake. Look at those fluffy durian cake inside. The durian cake has a mix of coconut milk in it. However,the coconut milk flavour was too strong & it sort of cover the taste of durian.

Hmm....but after all, i still love the dessert there. Maybe can go back for more another day.

Dinner @ Nakhon Kitchen

Ever since our last met up at soup spoon, Brigitte Bernice & Ronger had decided our next makan gathering will be held at the Nakhon Kitchen~a thai restaurant which opened not long ago in Kovan.

Sawatdee~kaa......Chan chop ah`han thai kaa. Which means: Hello...I like thai food.

Well, in actual fact i reali love them. Been to bangkok several times, learnt thai languages for the sake of going to thailand more frequent, hoping to use wat i've learn. And it reali does, managed to get more cheap bargains whenever i converse in thai with the vendors! =P

Oh back to the topic of Nakhon kitchen, it was my 1st visit there last nite, i heard alot bout tis restaurant which serves authentic thai food.

Oh tis is something u will see on table top of every restaurants in bangkok, a clusters of containers with different kinda sauces in them.

Our salad b4 our main~Green Mango Salad

Seafood Tom Yam Soup

The famous Phad Thai
Yummy~licious Pineapple Rice

Garlic Beef
Asparagus with Prawns

Tis is the address of the place.

Overall comment for tis restaurant: Fantastic....worth going back for more, in fact its authentic & food are much more better than some restaurants u can find in bangkok. Hmm...after eating thai food, i haf a sudden urge to go back to bangkok. Oh Bangkok, I missed u so much........reali can't wait to go back to the shopping cum food paradise! =P

Home-made Organic Brown Rice Tea

Due to health goodness, I've been taking organic brown rice on & off (cuz i seldom eat rice, can even go without rice for a wk. haha....)
Brown rice tea r easily available at supermarket, however i find that home-made type will be better as i get to decide on which type of brown rice to be used.

So far, i would prefer the unpolished organic red rice, tt's the best so far. But those duo colour of dark brown & light brown grains r not as nice when being brewed into tea. They dun bring out the frangrances of the tea.

Ingredients;
50g organic brown rice

2 screwpine leaves, knotted

1 tbsp sugar

Water

Method,

-Rinse brown rice, drained & leave to dry for an hour.

-On a non stick frying pan, using low heat fry the brown rice till dry (about 10mins).

-Boil water & screwpine leaves together.

-In a teapot with filter, place brown rice & sugar together.

-Pour screwpine water over, let it sit for 20-30mins.

-Enjoy!

Stuffed Beancurd Puffs

Jesper commented that he wanna eat some fried snacks which so far up till now he haven eat b4. Since he's seldom at home, didn't reali get a chance to eat my "creations", i decided to make fried beancurd puffs with fillings inside.

The previous time i stuffed some fishpaste into beancurd puffs & steamed them, serve with gravy. Well, Jesper commented that he would prefer fried version. Hmm...too bad fish paste dun reali goes well with deep fried. Its better to make something which Jesper prefers since its upon his request. Hhaa....he's quite surprise that the beancurd puffs r being inverted the inside out. Well, by doing so, makes them more crispy when being fried in oil.

Ingredients;
12 small beancurd puffs (tau pok)
Oil for shallow frying

Stuffings;
2 portion minced pork
1 portion minced prawn
2 baby carrot, chopped
1 large diced mushroom
4 water chestnuts, chopped
1 stalk green onion, chopped
1 tsp light soy sauce
Pinch of salt
Dash of pepper
1/2 tbsp cornflour

Method;
-Mix all the ingredients for stuffing together(except cornflour)
-Set aside in fridge for an hour.
-Make a slit on the beancurd puff, turn the inside out gently.
-Do not tear the opening.
-Mix cornflour with the stuffings, mix well.
-Stuff beancurd puff till full, press the opening together to seal.
-Shallow fry in hot oil till golden brown.
-Serve with chili mix.
-Enjoy!

Braised Chicken Claws

This dish is super easy to prepare. Well, i cheated as i sought the lazy method. I bought those ready fried chicken claws & use a pressure cooker to cook tis dish. However, if u dun haf a pressure cooker, u can use rice cooker to double boil instead.

Ingredients;
6 fried chicken claws
2 star anis
1 cinnamon stick
2 cloves
3 garlic
2 dried chili
1 1/2 tbsp dark soy sauce
1 tbsp oyster sauce
rock sugar
Water
3 large dried mushroom, soaked & cut into 4s

Method;
-Rinse fried chicken claws with hot water.
-Put everything into a pressure cooker & cook for 40mins or till soft.
-Sprinkle with spring onions.
-Enjoy!

Spicy Lala

Ever since i came back fm a recent pengarang trip, had been thinking of the spicy lala which we had in uncle david's restaurant. It was a last min treat, juz b4 we left for the jetty to come back to singapore.

In order to satisfy my crave, went to many supermarkets to source for my lala & finally found them in Sheng Siong supermarket. Not too ex, onli $3.50 for a kg, but they r indeed heavy cuz of their shells.

Ingredients;
600g lala
Salt water
Oil for frying
5 slices ginger
1 stalk green onions, cut into 3cm length
2 dried chili
7 cherry tomatoes, halved

Sauce;
1 tbsp rojak flower chili paste
1 tbsp tomato ketchup
1/2 tsp sugar
Stock
Pinch of salt

Method;
-Soak lala in salted water at 30mins, scrub with a brush.
-Rinse & drained.
-Steam on high heat till lala slightly opens.
-Soak dried chili in hot water, cut into 3s.
-Heat oil, fry ginger & dried chili till fragrant.
-Add lala & sauce.
-When lala opens up, stir in cherry tomatoes & green onions.
-Serve & enjoy!

Watermelon Sago In Coconut Cream

Happy Birthday to my nation~Singapore! Its our 44th National Day on tis day 9th August. In order to celebrate tis special day with my homeland, i decided to cook a red & white dessert, the colour of our national flag.

I've been thinking of a dessert which is red & white in colour for nation's celebration, its either red velvet cake with whipped cream icing or a red bean with coconut milk agar agar. In the end i decided to go for sago instead. The last time i cooked sago was when i was 14th yrs old, its was my favourite hineydew sago. Actually tis kinda things depends on individual & personal preference. U can add mango, peaches or fruit cocktail. But the most common is honeydew & watermelon sago. =P

Ingredients;
30g sago
250ml boiling water
150ml thick coconut milk
30g sugar
Pinch of salt
Watermelon cubes
Ice cubes

Method;
-Mix boiling water & coconut together, double boil solution.
-Add sugar & salt, stir till dissolve.
-Chill coconut milk in fridge till ready to use.
-Wash & drain sago, pour into boiling water, stir till sago turn translucent.
-Drain, run under cool water.
-Mix sago & chill coconut milk together.
-Serve with watermelon & ice cubes.
-Enjoy!

Meatless Mee Goreng

As i know, some catholics dun eat meat on fridays. As Aunt Rose's family is catholic & some of her invited guests dun eat meat on friday, i gotto help out & cook a meatless mee goreng for them. Well, its simple & since everything had been prepared, i'm using aunt rose's recipe & cook them in my method.

Ingredients;
500g yellow noodles
Pinch of salt
1 clove garlic
Shitake mushrooms, sliced
Button mushroom, sliced
Straw mushroom
50g beansprouts
1 pc tau kua, diced
1 small potato, diced
2 stalk chye sim
3 beaten eggs
Oil for frying
Limes

Sauce;
Water
Chili sauce
Tomato ketchup
Dark soy sauce
Sugar

Method;
-On a greased wok, pour in a ladle full of beaten egg & swirl the wok around.
-Let set, roll up & shred omelette. Set aside for garnishes.
-Fry tau kua & potato cubes till brown, drained.
-Fry garlic till fragrant, add in all the mushrooms, chye sim & beansprouts.
-Fry till 80% cooked, removed.
-Fry noodles in some oil for about 5mins, pour in beaten eggs & the sauce. Stir well.
-Return the other ingredients to the wok, fry for another 5 mins.
-Serve with limes & shredded omelette.
-Enjoy!

BBQ Nite @ Lentor

Been having problems with blogspot.com recently. Its either problems with signing in, uploading photos, errors in postings, failed to save etc..... I'm getting sick of all these. Even suspect that my blog got hacked!
THANK GOD, i FINALLY managed to sign in after so many tries since tuesday up till now. Lucky i'm quite determined to try without giving up, guess its due to the love & passion for cooking tt keeps mi motivated to cook & blog, sharing my recipes with all.
But it reali makes my blood boils & getting on my nerves when i failed to get started with logging in. Haiz...Guess i gotto keep on praying tt none of these problems will occur again.

Enough of all those stupid problems with blogspot.com. I had a fun & enjoyable time having bbq gathering session at Aunty Rose's house yesterday. I went over as soon as i knocked off to help with the preparations.

These r the ranges of food available for bbq, and......

Curries, fried mantou, baked chicken etc....

Not forgetting Steph's favourite~~~bbq marshmallow! I took a bite, its fantastic. With the outside abit hard & crispy, soft & gooey inside. After the 1st bite, melted marshmallow started oozing out. Yummy!

Mee Sua Kueh

Came across a mee sua kueh recipe on a food blog sometimes back. As there were plenty of muar mee sua at home, i decided to cook mee sua kueh after modifying the ingredients.

Original recipe calls for prawns, chicken meat. However, as i'm a "yam kueh freak", i decided to replace to the ingredients which i normally use for yam kueh.
Enhancing the flavour by adding a touch of oyester sauce to it.The end product turns out great! I'm gonna make more of these for granny next week. Its gonna surprise her! :-P

Ingredients;
3½ bundles dried mee sua
3 large dried mushroom, soak & diced
100g pork belly, strips
30g dried shrimps, soak & drained
2 clove garlic, minced
1 stalk green onions
Pinch of salt
½ tbsp oyster sauce
Fried shallots
Hot water/stock (mushroom water & dried shrimp water)
Oil for frying
Beaten eggs

Method;
-Wash & drain mee sua, set aside for later use.
-Fry garlic with 1 tbsp oil till lightly browned.
-Add pork belly, fry for 2 mins.
-Stir in dried shrimps & mushrooms.
-Pour in mushroom water & dried shrimp water.
-Season with salt & oyster sauce.
-Add in mee sua, pour in enough hot water to cover mee sua.
-Let mixture simmer for few mins, stir in green onions & fried shallots.
-Scoop mixture onto a greased 6” tray, steam on high heat for 5 mins.
-Let cool, chill in fridge to set.
-Cut into rectangle size, dipped into beaten eggs, pan fry till golden brown.
-Serve with sambal chili.
-Enjoy!

Tis is how it looks like after steaming. Well, gotto leave it to cool completely, leave in the fridge to set b4 cutting to pan fry ya!

Pork-rib Curry

Pork curry, Curry spare-rib, Pork-rib curry etc....Well, i dun reali noe how to name tis dish. In short, its actually pork ribs cooked in a dry version curry. Hmm.... meat is tender, cooked till so soft whereby it juz melts in your mouth. Oh oh oh.....i'm loving it!

Ingredients;
800g pork ribs
600ml boiling water
2 stalk lemon grass
25g meat curry powder
3 clove garlic, minced
9 shallots, minced
1 tbsp chili paste
2 chili padi
50ml coconut milk
30ml skim milk
Stock
Pinch of salt
Oil for frying

Method;
-Wash & clean pork ribs, trim off excess fats.
-Boil ribs with water for 20mins, simmer for 30-40mins till soft, drained.
-Use onli the bottom white part of lemon grass, smash with side of a chopper.
-Fry shallots & garlic in hot oil till fragrant, add lemon grass.
-Stir in chili paste, chili padi & curry powder.
-Add pork ribs, stir fry till well mixed.
-Add stock & seasoning.
-When mixture comes to boil, stir in coconut milk & skim milk.
-Serve with fried mantou.
-Enjoy!

Crispy Salted Parson Noses

Parson's noses!!! Does that sounds disgusting to u all? Oh well, if tt's the case, i'm sad to inform that u r gonna regret if u haven ate 1 b4.
Its so so sooo.... yummy~licious.
Especially the fats & the tiny bits of meat on it. Its soft & tender, not those chewy & tough type. Hmm...plus the fats, they r unlike those greasy disgusting ones. All i can say is, do give it a try, u r gonna love them.

I was the one who started the trend of eating deep fried parson noses in my family few yrs back. Since the very 1st try, all of us got addicted. It was reali easy to purchase parson noses, lucky for mi as the poultry vendor which i always frequent will always keep a bag of noses for mi whenever i visit her every sunday.
Ingredients;
12 chicken parsons
2 limes, halved
1 tbsp salt
Hot boiling water
Oil for deep frying

Coatings;
½ tsp fine salt
Pinch of msg
Pinch of chili powder
1 tbsp potato starch
½ tbsp flour

Method;
-Wash & clean chicken parsons.
-Squeeze out yellow piles fm the parsons, rub with salt & limes.
-Pour hot boiling water over, drained.
-Dry on kitchen towel to remove excess water.
-Mix all ingredients for coatings together.
-Coat parsons with coatings, deep fried in hot oil till golden brown.
-Enjoy!

Terriyaki Chicken Rice Rolls

Feels like having simple rice rolls for dinner on tis weekend. Was feeling so lazy to whip up a feast. Therefore, decided to make terriyaki chicken rice rolls.
Hey, dun ever think that rice rolls r not filling enough. Though they r small in sizes, but with meat as the fillings, it reali makes mi full.
I onli ate 2 of them & was feeling bloated till midnite. haha....

Ingredients;
Short grain rice, cooked
1 chicken breast, strips
1 small onions, sliced
2 tbsp teriyaki sauce
Oil for frying

Marinate;
¼ tsp baking soda
1½ tbsp teriyaki sauce
¼ tsp brown sugar
½ tsp cornflour (to be added a min b4 frying)

Method;
-Marinade chicken breast for at least an hr b4 frying.
-Heat oil, fry onions till fragrant.
-Stir in chicken strips, fry till 80% cooked.
-Add teriyaki sauce, fry till done.
-Place spoonful of rice in mould, add some teriyaki chicken in the center followed by additional spoonful of rice.
-Using the mould set, make into rice rolls.
-Spread some teriyaki sauce on the rice rolls.
-On a greased oven toaster, bake the rice rolls till crispy on top.
-Garnish & serve.
-Enjoy!

Prawning Cum BBQ Nite @ Ponggol End

Fishing is rather common among older generations. Well, wat's in for young pple like us? Oh well, of cuz its prawning! Tabby, Steph & i organised a prawning session at ponggol end prawning village last evening.

Its not easy ya, we used chicken liver as bait, waited for quite sometimes b4 we caught our the 1st prawn of the nite. Crowds slowly gathered when its nearer to midnite. Maybe its weekend, pple tends to stay out later.

3 ponds in total, impatient kids running up & down expecting prawns to be caught.

While other adults sat & wait patiently for the prawns.

Quite gd for 1st timer like us, we managed to catch 4 prawns during the 1st 2 hrs. But poor fate they have, ended up on ther bbq pit & into tabby's stomach.

We prepared some food, bring there to bbq while prawning, it was indeed fun.

I marinated some honey glazed chicken wings, tabbby prepared some terriyake chicken steak while Steph made some asparagus bacon rolls.

Oh we oso bought some frozen satays fm the supermarket. Hey, tis city satay brand is yummy, comes with a pack of gravy.

Tabby fried some Ee fu noodles as well.

Tis is a lucky one,it was caught at the very last min b4 we decided call it a nite, & now its swimming freely in the big fish tank in my house.

Prawning is indeed cool. But needs practise as practise makes perfect. Maybe with a few more rounds of prawning i can oso be like those experts which i saw last nite. In less than an hr, their net is full of prawns, not necessary depends on luck but skills counts.