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Scallops with Assorted Vegetables
2008-08-18 08:14:00
My husband commented that my food is getting more and more western influence in them. And he wondered if I still can cook anything Chinese. -_-"So, here's one Chinese dish with his favourite, Ginkgo Nut, in it. Brain food for you, dear. And in case you didn't notice, if I use the oven to cook, the food are usually more westernized and if I uses the wok more, then more Chinese. ^_-I was trying to spend lesser cooking and washing time mah. So lots of cooking done using the oven. Now that the electrical bill has increased so much, you'll see me using gas more often.Ingredients:12 (Canned) Ginkgo Nuts5 Fresh Shitake Mushroom, half, 1/2 Bell Pepper, sliced6 Sweet Peas12 Scallops2 tablespoon Broth1 teaspoon Cooking WineLight Soy Sauce to tasteCornflour Mixture (Thickener)2 tablespoon OilHow to do it:Heat wok with oil.Add ginkgo nuts, bell pepper, sweet peas and mushroom.Stir fry for 2 to 3 minutes.Add scallops and stir fry for 1/2 minutes.Add in the broth and cooking wine.Stir to mix ...
More About: Vegetables

Roasted Chicken with Oregano and Lemon
2008-08-04 02:33:00
Have you tried my Roast Chicken with Garlic and Lemon ? I got a new fan (for this recipe). My sister! She likes it so much that she even recommends it to her demonstrator (for Sharp Water Oven) to try it. Not too long ago, the lady, Irene, if I remembered correctly, just called me to clarify the recipe.I'm going to tell my sister, she should really ask her demonstrator to try this instead. It's similar, less hassle but tasted just as good. I'm not sure if will be the same if you are using a conventional oven but the meat was still succulent though the breast meat is not as moist as the Roast Chicken with Garlic and Lemon. Blame me for being lazy. I didn't parboil the chicken, I didn't cover the chicken with foil too. I just put it in the oven and let the oven do it's job. But my husband said it's better than Roast Chicken with Garlic and Lemon.But I got to warn you. Just like the Roast Chicken with Garlic and Lemon, it has a sour lemon taste. So if you are use to eat chicken ...
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Baked Mussels with Cheese
2008-08-01 02:09:00
I used to dine at Fish & Co. with my friend, Shirley, when I was still working. (Ah! Those carefree days!) I would order the Mussels in Tomato every time we are there.Since I quitted working and have kids, I dare say, I haven't gone out with any of my friends for makan sessions (pig-out). I'm always seen with my kids! And when we dine out during the weekends, it's usually somewhere which serve food that the kids like.I love mussels but sad to say, none at home like like it. So, if we do dine at Fish & Co., I won't order it. Hence, I only cook mussels and eat at home; on my own.The idea for this dish came from the mussel dish from Fish & Co. and .... pasta. :P You see, I had some tomato pasta sauce left which was too little for pasta. So, I thought why not just use it on mussels alone (I usually have mussels in my pasta). The results were not too bad. At least to me, it is. :P I forgot what my sister said as this is one of the dishes I served when she and her collea...
More About: Baked , Cheese

Grilled Prawns with Garlic and Cheese
2008-07-31 02:58:00
Prawn is my all time favorite and the kids' too. I like it in whichever way it is cooked. I can have it everyday if not for the cholesterol, because I love to suck on the head too! Would it be a waste to throw it away?Anyway, I had to stop myself from finishing the whole lot on my own. I didn't buy a lot of prawns as they were rather expensive due to their size. It will be either difficult to put in the stuffing if the prawn is too small or there won't be much stuffing.If you have friends coming over, serve this. It's fast and easy. I bet they will love it too!Ingredients:8 large Prawns , cleaned2 tablespoon Butter, soften5 tablespoon Grated Parmesan Cheese 1/2 tablespoon grated Garlic 2 teaspoon Coriander stem, choppedA pinch of saltA dash of pepper (optional - you wouldn't need it if your prawns are fresh)How to do it:Preheat oven to 170C.Mix all ingredients except prawns together and set aside.Trim off the legs, antenna and the sharp thingy (whatever you call that) on the head...
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Corn and Crabstick Salad
2008-07-30 08:15:00
If you have been to Ajisen, you might find this familiar. Yeah, I'm a copycat but please don't flame me hor.I'm not a Ajisen fan but my kids are. Okay, they are only fans of their Ton Toro Ramen. They have nothing else there but that! Me, not being a fan, usually watch them eat if I bring them there for lunch. :P One of those 'watching them eat' days, I caually flipped their menu (I usually don't see it since it always the same thing we order) and saw this Corn Salad and went ahead to order it. I was cursing myself after that. Why? Because it $7 and you can make it myself.It's basically crabstick, corn, tobiko or ebiko and mayonnaise, all mixed together. Add in some shredded Japanese cucumber for extra crunch if you like. (Okay, maybe they added some secret ingredient that I couldn't taste. I got no sensitive palate. :P) Simple?In case you are wondering, I bought my ingredients from Giant IMM. I'm using Watties frozen Super Sweet Corn. And I steamed the corn and crabstick f...

Durian Cake
2008-07-30 07:43:00
My first recipe after a long break. I had wanted to post other recipes but I had to redo those dishes again just to make sure the quantity is right. So this is easier as I had referred this from a magazine. :PI did this when durian was not in season but I just happened to see them in a supermarket. I knew I had to buy them. I ate some and when I saw the durian cake recipe from a magazine, I kept the rest for it.This recipe, like the 15 minutes Cupcake, is really easy and almost fail proof. Try it if you like durian.Ingredients:250g Mashed Durian Flesh (original was using 170g)250g Butter150g Castor Sugar (original was using 180g)5 Eggs240g Flour, sifted (Plain/All purpose)2 teaspoon Baking Powder, siftedHow to do it:Cream butter and sugar til light fluffy.Add one egg at a time and continue beating.Add in durian gradually and beat for 2 1/2 minutes.Add in flour and baking powder.Mix well.Pour batter into a greased and lined 25cm X 25cam baking tray. ( I baked in 6' rectangle tin an...
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Temporary Closure
2008-07-07 05:15:00
Yap! My humble little cyber eatry is temporary closed.If you noticed, I haven't reply the comments left on my recipes as well as my chat box. I apologize for that. I have been really busy with my kids plus I'm expecting a couple of (never met) mommy friends from overseas this month. How exciting!I have known them for 2 years. We chat through MSN about food and kids and that was how I started blogging too. It was easier to share recipes and read each other updates through our blogs. Yes. I only started blogging in June 2006! My friends will be here end July and I'm rushing to get my gift out for them. I'm making my own, okay. Nope. Not food. ;)Before I had kids, my spare time was spend doing sewing. Only hand-made stuff using needle and thread. I'm not very good as I don't take lessons; trial by error :P But, I guess the best gift I can get for my friends is to make something for them since I not sure when I will next see them again. Hope they don't mind my shabby work. :PI'm...
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Cheesy Pork Cutlet
2008-06-28 10:23:00
This is my current favourite! Just look at the cheeeeeze! Oooo! You got to like this! That is if you like cheese too!I have to be honest. I didn't come up with this. I happened to see an episode of a Taiwan variety show and one of the guest was rewarded a 'block' of pork cutlet with cheese inside. What did I mentioned 'block'? Well, it looks like a piece of brick! Okay, slightly smaller than a brick but still it looks like a block of pork cutlet. The chef really did put a big block of cheese in the meat. It seems to me that that cheese is the main ingredient used and the pork was just there to compliment it. :PAnyway, I didn't know how it done exactly but my version really simple and it tasted good. *thick skin* The pork is really soft, not tough at all. That is if you did your job will in hammering the meat well. And the cheese! Oooo ....I won't go further. Try this to find out on your own!Ingredients:Palm size lead meat about 1.5 - 2 cm thick1/2 teaspoon Light Soy Sauce2 sl...
More About: Pork , Cutlet

Sausage with Broccoli
2008-06-24 05:57:00
I was really lazy yesterday and I just didn't want to spend too much time cooking. Mum has Monday's Blues also, you know? :pI just made this 2 in 1 dish for the kids, with soup of course. They can't eat without soup. ^_^"This is not ????. It's just Sausage wrapped Bacon. ;) Yap, I just wrapped the sausage with bacon and pan fried it at low fire till the bacon is crispy. I served it with some blanched broccoli and that's about it.Hopefully, there's no Tuesday's Blue. :Phttp://feeds.feedburner.com/wokkingmum
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One of a kind, Tangy Wings
2008-06-21 15:57:00
My late grandmother-in-law used to do this but in the deep frying version. She used black vinegar and the moment you sink your teeth into one, you'll start to salivate.I like it except for the smell. I find vinegar too pungent. And so I have tweak it a little. You might find it weird because usually chicken wings are either sweet or saltish. I doubt you have seen or tried sourish wing before. But who knows you might love it at first bite! ;)I used to make this for my sister and her classmates. That was before I got married. It was the only (deep fried) chicken wings I know how to do then. Probably the only thing I know how to cook too. :PMy sister is 8 years my junior so she was still in school when I started working. Her classmates would come over to our place to study and she would ask me to prepare this for them as snack. It was their favourite and the only place to have it was our place, by ... me. ;)Now, this is my son's favourite. :) But I bake it instead so it's less oily....
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Sweet Honey BBQ Wings
2008-06-21 14:12:00
My friend was asked to prepare chicken wings for a bbq. She hasn't been to one for a long time and had no idea what to do. I thought the normal sweet version should not go wrong.After telling her, I had the urge to have some bbq wing too and went to get some wings the next day. I used the oven of course. I won't want to clean the whole house using my hot plate.But instead of preparing one flavour, I did two! Well, because the second one was my son's favourite. ;)Anyway, for the honey sweet wings, I just marinate the wing overnight with 3 part honey and 2 part light soy sauce. Add in 1 part ginger juice if you like.When you are ready to bbq and in my case, bake, just drain the wings but reserve the marinade. Add in a tablespoon of oil or butter and use it for basting.Baste frequently till the wings are throughly cooked. If you are using the oven like I do, bake at 180c for 30 minutes and increase to 200c for 7 minutes to get it slightly brown.I like to squeeze in a lime or too whe...
More About: Sweet , Honey , Wings

Meringue Kisses
2008-06-20 08:15:00
I did this with a different recipe before. Although, there is a slight different but both taste the same. This one, as I have use a piping tip, look a lot more cuter. Don't you tell it looks like the candy on the small oval biscuit ??? we use to eat as kids? Singaporeans and Malaysians would know what I'm referring too. ;)I realised the key to make is timing and temperature. Bake at low temperature and bake it long. We are suppose to dry it not brown it. But being impatient, I tried raising the temperature a little bit and my meringue kisses started to brown. Aww ... I'll make sure to get it right the next time.By the way, this is really sweet. Plus since this take so long to bake. I don't want you to come back saying I sabo (sabotage) you. ;) So, if you don't have a sweet tooth or don't enjoy eating sweet stuff, don't try this. :PIngredients:4 Egg Whites250g Sugar1/2 teaspoon Cream of Tartar1/2 tablespoon CornflourHow to do it:Beat egg whites and cream of tartar till soft...
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Steamed Herbal Fish
2008-06-17 05:03:00
Bought the wrong fish for this dish. I meant to get Snapper but told the fishmonger Seabass instead. Haiya! I don't really like Seabass because of the smell. Even if it's really fresh, there is still a 'seabass' smell. :P And I don't like how the meat turned out looking like lean pork after cooking it. :p Just doesn't look nice lah.Taste wise was not too bad. It was sweet and it goes well with the herbs. It could be better if snapper or grouper was used instead.Ingredients:500g Fish Filet, sliced80ml Water1/2 tablespoon Chinese Cooking WineSalt to tasteAssorted Herbs in approximate weight:15g Yu Zhu ?? (Solomon's Seal Rhizome)4 Hong Zao ?? (Red Dates)1 stalk Ren Shen ?? ?Gingseng)20g Dang Shen ?? (Codonopsis Pilosulae)15g Gou Qi Zi ??? (Wolfberries)How to do it:Put all herbs with water and seal with foil.Steam for at least 30 minutes.Pour over fish, seal with foil again and return to steam for another 20 minutes in lower heat.Remove foil, add in wine and salt to taste.Steam ...
More About: Herbal , Steamed

Rice Sandwich
2008-06-16 12:22:00
Here's a kid's meal idea with the help with a cookie cutter.I'm using luncheon meat (I only use Tulip Brand so no worries. hehe.) for the cut outs. But wait! Don't throw away the remaining. That's wastage! You can use that too.After cutting out the shapes, lightly pan fried it without oil. Return the cookie cutter back to the cooked luncheon meat. Now, scoop some rice in the cutter and top it with another cooked luncheon meat.Press it down while holding the cookie cutter to make the rice stick together and firm. If your cookie cutter has the imprint part, use that.Remove the cookie cuter and you will have your rice and luncheon meat sandwich!For the remaining luncheon meat, I stuff only rice in the cookie cutter to be fitted in it. Yah, this doesn't look like a sandwich. If you prefer only to use the cut out luncheon meat, the 'unwanted' part can be used for other dish like fried rice. So don't throw it away.http://feeds.feedburner.com/wokkingm um
More About: Rice , Sandwich

Blanched Chinese Flowering Cabbage
2008-06-14 05:07:00
You might notice that I cook my vegetables by blanching them. They usually turn out looking nicer then stir fried. I never really like to stir frying leafy vegetables. Maybe I don't have the skills. ;pThey are always either over or under cooked. Sometimes, part of the veggie is cooked but another part under cooked. Plus, I hate how the dish of veggies always looked so 'messy'. :PAfter a few times of unsuccessful stir-frying of veggies, I turned to blanching them and have stick to that method till now. Except now, on lazy days, I turned to use my Sharp Water Oven. My veggies always comes out perfect, if not tastier.This Chinese Flowering Cabbage or Cai Xin ?? as we commonly call it, is cooked on less lazy day, ie, blanching method. :P This is really easy and fast to do, plus you have a dish of nicely cooked veggies too.Just add a teaspoon of salt and half a tablespoon of oil in a pot of water enough to cover the vegetable to boil. Once the water is boiling, put the stems of the ...

Featured Blogger
2008-06-09 13:09:00
Okay, there isn't a recipe in the post. I know this is not a food related post. But I'm so happy I just have to share this piece of news with everyone here. *grin*I'm a Featured Blogger ! I have been featured by blog2u! *big grin*Thank you, Shirley and blog2u for featuring my humble self!http://feeds.feedburner.com/wokkingm um

Pan Grilled Bacon rolled Prawns
2008-06-06 13:11:00
Two of my son's favourites are here, prawn and streaky bacon. I used some of the bacon for previous dish and the rest were used here.My son had this with his tomato sauce and I have it with my sweet and spicy sauce. And my daughter just ate the bacon. ^_^"To do this, you will only need large prawns and bacon. Smaller prawns are not advisable to be used here as they will end up being dry and hard.First, you have to shell your prawns. The head and shells can be retained to make Laksa. Then pierce a wooden skewer through the prawn from the tail-end. Oh, and please remember to wet the wooden skewer first. This is to prevent it from burning during the grilling process.Next, wrap a bacon from the tail-end with the fatty part of the bacon 'outside'. Overlap the bacon a little and continue wrapping till the whole prawn is covered. Tuck the loose end of the bacon in. If you have no idea how to do it, just use a toothpick to secure. Likewise, wet the toothpick first before use. You can se...
More About: Grilled , Bacon , Prawns

Roast Chicken with Bacon
2008-06-05 12:10:00
Anything with bacon seems to be tasty. :P My husband stays away from this now because he thinks it's bad for his cholesterol. ^_^" Still he stole a bite of the chicken meat, without skin, without bacon and likes it too.I like it how the bacon 'protects' the chicken from getting dry and hard and also at the same time seasons it. With bacon in here, you don't need any other seasonings. Just let the bacon to the job. Well, with the help of a slice of lemon too.This is my son's current favourite (because of the bacon lah). It might be yours too. Try it!Ingredients:2 Large Chicken Drumstick4 slices Streaky Bacon 3 glove Garlic, crashed with skin on2 slices LemonHow to do it:Place a slice of lemon on the chicken.Wrap a slice of streaky bacon slightly tight starting from the joint part with the fatty part of the bacon should be 'outside'.Overlap the bacon a little so you don't see the chicken.Place the chicken in a oven proof dish with the loose end bacon placed down.Scatter the gar...
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Disney Characters Shortbeard
2008-05-31 18:00:00
Just sharing what I did with the Disney characters cookie cutters I have using this recipe. Originally, my plan was to bake a container for my friend to bring back to her hometown in Malaysia but due to some hiccups at my end, I could only bake it on Saturday morning and she is leaving in the afternoon. It a bit to rush for her to pick up from me.Oh well, I shall benefit my neighbour then. Hehehehttp://feeds.feedburner.com/wokking mum
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Choux with Strawberry Sauce
2008-05-31 02:23:00
One night when the kids had gone to bed, I suddenly had the urge to bake something. As I didn't have a lot of ingredients in my store. With all the ingredients I had. Choux was the only thing I could do.In fact you are wondering, Choux is what its used as the shell of cream puffs, profiteroles and eclairs. Okay, we always call it the puff lah.As I didn't prepare to make this, I didn't get the ingredients to do the cream. Lucky for me, I had whipped cream and Strawberry Puree meant to make this. So I just use those on my on my puff. And that was what me and my husband had as midnight snack! ;)Ingredients:20 butter60ml Water35g Plain Flour1 teaspoon Sugar1 EggHow to do it:Combine butter with water in a pot.Bring to a boil.Add in flour and beat with wooden spoon over heat till the mixture doesn't stick to the base and side of pot and forms a smooth ball.Let it cool a little and add in egg.Beat with electric beater till it becomes glossy.Spoon mixture into pipping bag.Pipe small amo...
More About: Sauce

Chicken and Mushroom Soup
2008-05-30 02:22:00
We went out for dinner one evening and the restaurant's soup of the day was Chicken with Mushroom Soup but it was slightly sweet not saltish like the normal soup.My daughter like it and finished the whole soup on her own. Of course I had to try making on my own (by looking at what was in the pot :P)Hey, I'm not too bad. The taste was rather close. Maybe it would taste like the original if I added MSG. ;) But my daughter like it anyway and finished it all too.If you want something different, try this.Ingredients:8 Dried Chinese Mushroom, soaked to soften and drained35g Dried Longan1 Chicken Breast100g Pork Ribs1 slice Ginger1.5 litre Water1/2 tablespoon Chinese Cooking WineSalt to tasteHow to do it:Blanch both meat.Remove the stalks from the mushrooms and squeeze out excess water.Half the mushrooms if they are big.Place all ingredients except salt and wine in a pot.Reduce to a simmer after it is brought to a boil.Simmer for 2 hours till the mushroom are soft.Add wine and salt to ta...

Baked Soy Sauce Wings
2008-05-29 03:48:00
These days when my dinner involves baking in the oven, I try to parboil them first (if possible) to save electrical bills. :P Sometimes, by doing so, I can cut cooking time to almost half or more.Depending on what you are cooking, parboiling doesn't necessary make the food less tasty.Ingredients:6 Mid-joint Wings 100ml Light Soy Sauce 20ml Water1/2 tablespoon Sugar1 teaspoon Dark Soy Sauce1/2 tablespoon Ginger JuiceHow to do it:Mix all ingredients well in a pot.Bring to a boil and reduce heat to a simmer.Continue cooking for15 minutes.Remove wings and place them on a rack. Retain sauce for basting.Bake them in the oven at 200C for 7 minutes.Remove the wings and dip them the the sauce previously retain from cooking.Return to bake for another 5 minutes. Serve.Click HERE for printer-friendly version of an original recipe.http://feeds.feedburner.com/wokkin gmum
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Fish Paste Meat Rolls
2008-05-28 03:43:00
This is one of those dishes that everyone at home will eat. There are many ways to cook this.What is shown here uses fish paste. If you have more money to spare, you can buy prawns, grind them into paste and use that instead. It worked well using sotong (squid) too.Instead of having asparagus, you can have carrot stick, celery stick, bell pepper, etc or all of it in it. It all depends what you like or for my case what my kids like.If you chose to have the vegetables in the roll, you don't even have to add extra vegetable in the sauce. In fact, I don't even have the sauce if the kids are not eating.I have baked what you see here. You can pan fry it with a little oil and for a healthier choice, you can steam it.You can come out with many different ways to do this just using the concept of this dish and it's not that difficult to make this as well.Ingredients:150g Fish Paste 8 slice thin Lean Meat (get either meat for shabu shabu or use a tenderizer to pound it thin)16 Thai Asparagus...

Black Chicken with Angelica Sinensis Soup
2008-05-24 05:16:00
My recently blood test came back and my health condition would be perfect if not for that little star-mark showing I'm an Anaemic with a slightly low blood pressure. Other than that, my doctor said my bone marrow is producing smaller than normal red blood cells which might be the cause of my constant giddy spells.My husband joked that lucky I have 2 kids at home to help increase my blood pressure. Otherwise, it might be even lower. ^_^"Since I didn't want to do a blood count or a another blood test (later I faint,how? :P) now, Doc gave me iron pills though he said it could be deficiency in Vitamin B12 or Folic Acid instead. On top of that, I'm having this soup once a week too; till my next blood test in 2 months time.It's commonly know that Angelica Sinensis ?? (DangGui) treats fatigue and anaemia. But it's not a miracle herb. Don't expected to be treated with just a dose. You have to take it regularly over a period of time. Otherwise, just make this to enjoy the taste. If you...
More About: Black , Soup , Chicken

Chocolate Walnut Cake
2008-05-23 09:09:00
This is another recipe given free when I bought my first oven and so fast all the recipes that I have tried out are really good.This is another very good one. I give my friend a whole cake (see below) and her family like it very much. Her daughter even brought some to school to share with her friends! :PI used the rest of the batter to bake in cups instead.Ingredients:(A)350g Butter, soften120g Caster Sugar1 teaspoon Vanillin Powder(B)10 Egg Yolks(C)240g Plain Flour, sifted2 teaspoon Baking Powder(D)120g Chocolate Rice200g Coarsely Chopped Walnut s(E)10 Egg Whites120g Caster Sugar(F)80g Halfed/Quartered Walnuts as toppingsHow to do it:Prepare greased 9" cake tin (I used rectangle foil tin).Preheat oven at 180C.Beat (A) till light and creamy.Add in (B) slowly.Gradually add in (C) and mix evenly.Fold in (D).In another bowl, whisk (E) at high speed till peaks.Fold in to first bowl to form a smooth batter.Pour into cake tin and top with (F).Bake for 45 minutes or till done. Check using ...
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Grilled Salmon with Herbs
2008-05-22 08:14:00
If you recall, I mentioned in my earlier post that my hubby wants fish for dinner. This is his latest favourite fish dish.However, accordingly to the seller for dill which is used in this dish, not many people like it as the smell is rather strong. It is rather strong but that's exactly why it's used. I don't eat cooked salmon (I only like it as sashimi) because of the smell when it's cooked but when it's cooked with dill, when I can smell is the aroma of dill. Yeah, I'm not so put off by cooked salmon now.Another plus point for this dish - very easy and fast to cook. Nice for those who are come back home late but still want some hot home cooked dinner. Just blanch or steam some veggies to go with this and dinner is done.I'm using oven to cook this but if you do not have one, you can try steaming it. However, do seal it with foil or cling wrap when you steam it. This is to avoid adding the water vapor from steaming to the fish.Ingredients:100g Salmon1 glove Garlic, chopped fi...
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Homemade Garlic Spread
2008-05-17 04:10:00
My son and me love to each garlic bread! The more spread it has the better it is. Yeah, we both love to eat garlic. :P So, don't talk to us after dinner. XDI used to buy McCormick's Garlic spread with bacon bits but I was not able to find it since more than a year ago. Since then, I started making my more garlic spread.It's really very easy. The hardest could be getting the garlic into paste-like. If you using the knife, it's going to take you awhile for the garlic to be paste-like but it will work. It just takes longer. I do it with the help of a little tool, the grater. You can of course use normal the big one if you already have one at home. Mine is a tiny one which is smaller than my palm.Oh, you can use this method to grate ginger to get the ginger juice. At least this is how I did it.For my garlic spread, I mixed 4 glove of grated garlic to 1 tablespoon of softened butter. If you have garlic powder and/or parsley flakes, add 1 teaspoon each to the butter for extra flavour...
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15 minutes Cupcake
2008-05-09 00:34:00
Huh? What 15 minutes cupcake? Weird name, right? Well, I don't how to call this. :P It actually a normal cupcake except this is recipe only takes 15 minutes to prepare and 15 minutes to bake. Hence, I gave it this name. ;) Had this idea to try this out after seeing a similar recipe on cake in a magazine.It's not only fast to make but very easy too. And you will be surprised with the results too. At least, my husband and I was surprised. Before, we bit into one, I was telling him, "Just dump everything inside, beat, beat, beat and bake. 15 minutes later - done. Hmm ... I don't know... "It turned out moist and fluffy. Yeah, it won't lost out to any other complicated recipes I have tried (baking). I mean if I spend 30 minutes to get this result. I won't want to spend 1 hour or more to get similar result mah. Oh, and utensils used are lesser, hence, less washing. Okay. Maybe, I'm a amateur. I can't really tell the difference lah. :PBut if you had always wanted to try baking or h...
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Prawns with Garlic and Flavoured Salt
2008-05-08 03:08:00
My husband and kids like this dish but I will only cook this if I have the mood and the time. It's not difficult to make this but it's time consuming. I ended up having to think what else to do with the rest of the salt.If you don't mind the time spend, try this. It's nice.Ingredients:8 large Prawns 1 tablespoon minced Garlic 1 tablespoon extra minced Garlic1 Red Chilli, slicedCornflour for dustingOil for frying1 tablespoon Chinese Cooking Wine3/4 teaspoon Flavoured Salt (see instruction below)How to do it:Deep fry 1 tablespoon minced garlic till light brown.Drain excess oil on paper towel and set aside.Dust corn flour on prawns.Deep fry prawns till just cook.Drain and set aside.Heat a teaspoon if oil in a wok, stir fry remaining garlic and chilli till fragrant.Add in wine, salt and prawns.Continue to stir-fry till dry.Add in the previous deep fry garlic and stir fry to mix well.Serve.Click HERE for printer-friendly version of an original recipe.From top down:Salt, Paprika, Five-...

Corn and Melon Soup
2008-05-07 03:25:00
Another super easy soup but yet tasty. This is like the marriage of a simplified ABC soup to Winter Melon Soup . ;)Ingredients:250g, Pork Ribs, blanched300g Winter Melon, cubed1 Corn , chopped into 4-5 pieces1 tablespoon Wolfberries1.5 litre WaterSalt to tasteHow to do it:Put all ingredients except salt and wolfberries.Bring to a boil.Reduce to a simmer and continue cooking for 2 hours.Half way to cooking, add in the wolfberries.Add salt to taste.Serve.Click HERE for printer-friendly version of an original recipe.http://feeds.feedburner.com/wokkin gmum