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Churros
2008-02-23 04:06:00
Churros is like our fried dough stick (???except it's much easier to do compared to our Chinese version. From what I gather, Churros was originated from Spain and is a rather common snack in Philippines as it was pass down during the time when Philippines was a Spanish colony. Correct me if I'm wrong.Which ever it was, I'm glad someone somehow brought Churros to Singapore. *smiles* I just love it! I used to buy Churros from one of the stalls in Bugis function. That was many years ago and that stall is no longer there. I have not find another place selling it since. Hence, I have to do it myself. Oh, you will need thick gloves to do this, unless you have thick (hand) skin and can take the heat. *wink*Ingredients:250ml Water1/4 teaspoon Salt125g All-Purpose Flour, sifted250ml OilIcing Sugar or Cinnamon Sugar for dustingHow to do it:Put flour in a heatproof bowl and set aside.Combine water and salt in a saucepan.Bring it to a boil.Pour it over the flour.Stir till a smooth dough is...

Pandan Chiffon Cake
2008-02-23 03:40:00
This is my daughter's favourite! Everytime we go pass Bangawan Solo, she would insist on having a slice.This recipe comes together with other recipes like this and this, when my hubby bought me my first oven. They were all so good. I knew I can trust this recipe and just had to do it.I didn't have the baking pan. So I used muffin cups instead. Hey! Not a bad idea too. It was less messy and was easier to store.Ingredients:Bowl A:6 Egg Yolks100g SugarBowl B:6 Egg Whites100g Sugar1 teaspoon Cream of TartarBowl C:150g All-Purpose Flour aka Plain Flour1 tablespoon Baking PowderBowl D:200ml Coconut Milk2 tablespoon Cooking Oil1 teaspoon Pandan Paste (not Pandan Essence)How to do it:Whisk ingredients in Bowl A until sugar melts and mixture is creamy.Mix ingredients from Bowl D before adding into Bowl A.Mix well.Sift flour and baking powder before adding into Bowl A.Mix well.Use mixer to whisk ingredients in Bowl B.When egg white is stiff, fold in manually to Bowl A and mix well.Preheat o...
More About: Cake

Pig's Trotters with Ginger and Black Vinegar
2008-02-16 03:30:00
This dish might be familiar to ladies who have gone through confinement. It's a very popular dish to be taken during confinement as it said to help disperse wind and to help tighten the uterus. Erhmm ... my hubby likes this too but no uterus to tighten leh. My confinement lady said men or women, nevermind. All also can eat lah. *giggles*I believe the authentic way to prepare this dish is to have the gravy prepared in a clay pot at least a month before it is to be eaten and the gravy must be heat up at least once a day, everyday. When it is ready to be eaten, just add the gravy to the pig's trotters and hard boiled eggs to be cooked together. Notice I mentioned, add the gravy to the pig's trotters and not the other way round. Well, this is because the gravy prepared can usually last for the whole confinement period. It got to last that long because it takes soooo long to prepare. At least, that's how my late grandmother-in-law does it.I doubt many people will go through the ha...
More About: Black , Ginger , Vinegar

Extra Crunchy Chocolate Chips Cookies
2008-02-15 14:33:00
This is one cookie I have been baking for Christmas and Lunar New Year as gifts for my family and friends. I baked these again for my son's Lunar New Year's celebration in school.However, I did some adjustments to the last recipe to make it less sweet but extra crunchy.Ingredients:200g Butter, soften200g Brown Sugar2 Eggs, beaten1 teaspoon Vanilla Essence200g Chocolate Bits30g Corn Flour220g Top Flour or All Purpose Flour3 teaspoon Baking Powder1 teaspoon SaltHow to do it:Preheat oven to 180C.Cream butter and sugar till pale and creamy.Add in eggs and vanilla essence and beat well.Fold in shifted flour.Fold in chocolate bits.Roll spoonfuls of mixture into walnut sized balls.Place on tray lined with baking paper.Bake for 12 - 15 minutes until pale golden.Cool for 5 minutes then cool completely on wire racks.Note:You can use Self-Raising Flour instead of All-Purpose Flour. Do not add Baking Powder and Salt if you are replacing the flour.Click HERE for printer-friendly version of an ...
More About: Cookies , Extra , Chips

Happy Lunar New Year!
2008-02-06 15:42:00
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More About: New Year , Happy , Lunar New Year , Lunar , Year

Baked Cod with Garlic Mayonnaise
2008-02-01 05:52:00
You know I'm really hard pressed for time these days especially with Chinese New Year just less than a week away. Hence, I used my (water) oven a lot so I can work on other stuff while my trusty helper do the rest of the cooking.You need an oven or toaster to make this dish. If you don't own one, you can steam it but the dish will be 'watery'. Not that nice plus you won't have the brown top effect.If you have been following my blog, you might know my son only eats Cod (expensive taste buds). So for this dish, I used Cod as usual. You can use other white fish instead but I must say Cod tasted a lot better. It tasted sweet.Ingredients:1 Cod (I used the tail part and it's about 7" long)A dash of pepper and salt 1 teaspoon Olive Oil if not using CodGarlic Mayo:3 clove Garlic1 teaspoon Garlic Powder (optional)2 tablespoon Mayonnaise (I use Japanese Mayo - the one with the baby)1/2 teaspoon Olive OilA pinch of saltHow to do it:Preheat oven to 200C.Rub a dash of pepper and salt on o...
More About: Baked

Pineapple Cocoon
2008-02-01 02:13:00
I had no idea what these are called. I just made up a name for it (because it looks like a cocoon). In Chinese, it's called ???.I meant to post this last week but I really couldn't squeeze out time to blog. Sorry if you have been waiting for this post. *looked apologetic* See, I did put down some of my work to get this out now. *looked pitiful* Chinese New Year is less than a week from now. Hopefully, you are still in time to make this. I know I wouldn't have the time now. I'm still cleaning the house and it seems like I haven't done any cleaning. Sigh! That's the problem if you have active young kids at home.I'm using the same ingredients as what I did with my Pineapple Tarts. So you can see the Cocoon crust (above) is flaky and almost cookie-like. My family and friends prefer this than the Pineapple Tart. Their comments were the pineapple jam was more moist and not as dry as the Tart as it's not exposed to baking. I prefer the Tart for just the opposite reasons! *laughs* ...

Pineapple Tarts
2008-01-17 17:25:00
When we talk about Chinese New Year goodies, this first thing that comes in mind is Pineapple Tarts . Incidentally, it's my hubby's favourite and my kids like it too. The thing is, I have never try it before. Okay, just the crust. Don't ask me why. I just didn't want to try it.But since everyone at home love it so much, I got to try to do it. And the results? A success! And hubby said it's very good. He likes it that the crust is slightly cookie-like, not soft. Yes, I finally tried pineapple tart for the first time and it was nice lah.Ingredients:250g Butter2 tablespoon Sugar1/4 teaspoon Slat1 Egg400g All Purpose Flour1 teaspoon Vanilla Essence1 Egg Yolk (for brushing)600g Pineapple PasteHow to do it:Beat butter, sugar and salt till creamy.Add egg and vanilla essence.Mix evenly.Fold in the flour and mix into a dough.Roll dough between 2 pieces of baking paper till about 0.7cm thickness.Refridgerate for 30 minutes.Use cookie cutter or tart mould (those with an additional circle p...

Snapper with Orange and Tomato Sauce
2008-01-16 02:29:00
My daughter doesn't take fruits, not even fruit juice. Sometimes, if she is kind to me, she would take a tiny bite to try but most of the time, she simply says "No."I still try to get her to take fruits but I'm not worry at all because she is just like my son when he was her age. Now, he eat fruits everyday and and tell me what fruits he would like to have.I was pleasantly surprised that she loved this fish dish. She usually eats very little during dinner if it's not her favourite Chicken Porridge. This time she finished the whole piece of fish! It's fish and there was taste of orange. Huh? Surprise! Surprise! Kids. And people thought it's difficult to understand than women. Haha ....Ingredients:1 Snapper fillet, cut half1/2 small Onion (not shallot but yellow onion), minced1 glove Garlic, minced1/2 tablespoon Olive OilA dash of salt and pepperMarinade:5 tablespoon Olive OilRind of 1 Orange 1 teaspoon Dried Thyme1 glove Garlic, crushed not mincedSauce :40ml White WineJuice of 1 ...
More About: Tomato

Tofu Cubes with Fermented Bean Curd
2008-01-10 07:18:00
I'm a Teochew and I ate Teochew porridge a lot when I was young. In fact, everytime when it's my father's offday, he will cook porridge with a few side dishes like this, this or this. His offday would mean bean sprouts plucking day for me too. Because I have to pluck a big bag of bean sprouts! We won't miss the Salted eggs and Fermented Bean Curd on the table too when we have porridge.The other day I was hungry and since there was a leftover bowl of my daughter's porridge and a piece of tau kwa (firm tofu) in the fridge which I decided not to use for dinner, I did this and that settled my supper. So Teochew. My late grandfather would have loved this.Ingredients:1 piece Tau Kwa (firm tofu), drained and cut into cubesOil of fryingSeasonings to be mixed together:1 piece Fermented Bean Curd1/2 tablespoon Sauce from fermented bean curd1/2 teaspoon of sugar20ml WaterHow to do it:Deep fried Tau Kwa till golden brown.Drain and transferred to a wok.Add in the seasonings.Stir fry well t...
More About: Tofu

Marmite Prawns
2008-01-09 06:08:00
I think being a picker eater might be inheritance because I remembered my father bought many bottles of Bovril and it was like I only ate plain porridge with Bovril - two bowls of it each time. Hmm ... or was it because my mother doesn't cook? Maybe it was both.My father once told me, he was glad he found Bovril as my appetite increased after adding Bovril in my meals. During that time Bovril contains beef and my father found it nutritious enough of a young kid *me!* who hardly eats. Well, at least it's better than eating plain porridge. He was the person who suggested using it when I told him about the feeding problem with my son when he was a toddler.The Bovril in Singapore doesn't contains beef now due to the Mad-Cow disease many year ago. I know the ones in UK is back with its original containing beef. I do wish Singapore would import that too. I miss it.I found out about Marmite during my teen years, the alternative choice if you are a vegetarian or can't take beef. It took...
More About: Prawns

Erm ... a genius?
2007-12-29 01:52:00
Yes, I know I promised myself ads in the post. No non-food related post either (unless I need to drop a note to the diners visiting).I was visiting this super-chef and she had this reading level badge on her blog and I'm curious about mine.I checked and it turns out that the reading levels all my blogs are ... ... "Genius "! How can that be?! How is this worked out anyway? *scratch head*So. You must be curious about the reading level of your blog, eh? See! That's why I had to share this even it's not food-related. *stick out tongue* Hop over to check out!Have a great and fun weekend!http://feeds.feedburner.com/wokki ngmum

Honey Baked Cod
2007-12-28 12:39:00
I used to work of a Japanese company who often organised dinners for their customers after the sales presentation. They were trying to score points, in hoping to get the year's contact. We do this at least 3 times a year for 3 major customers and other smaller scale dinners with many other customers.During those time, we work like there was no tomorrow and during the night before the presentation, we never when home to sleep. We only go home to bath and change and off we go. Yeah, I was a workaholic before I have kids. Once my boss asked me when we were working overtime, as usual, "What is your hobby?" Guess what? My hobby was the same as my boss' - WORK! *LOL* Luckily, it has now changed to WOK! *laughs*Anyway, during those major dinners, I had to tag along because I liaise with the respective parties. But poor me and my other colleagues who helped out, did not eat with them (in the private room with all the yummy food). We ordered a few dishes (okay 4 to be exact) and ate in the...
More About: Baked , Honey

Curry Chicken
2007-12-27 03:00:00
The last time I cook Curry Chicken was .... 3 months ago! And I am so used to adding stuff by estimation when I wanted to put it down in writing, I realised I'm like my MIL ... a bit of this and a bit of that. I found myself asking, eh ... how much exactly is a bit? *giggle*Okay, I remembered to note down the quantity this time. So if you waiting for me to post this recipe, here goes ....Ingredients:1 Chicken, chopped into parts400g Potatoes, skinned and cut into smaller pieces30g Curry Powder for meat (cos there is curry powder for fish too)750ml Chicken Broth or Water500ml Coconut Milk200ml Coconut Cream2 tablespoon OilSalt and Sugar to tasteSpices to be grind into paste:10 Shallots, skinned3 clove Garlic, skinned10g Turmeric20g Galangal6 Red Chilli (more if you can handle it)1/2 stalk Lemon GrassHow to do it:Add 2 tablespoon of broth or water to the curry powder and mix well.Set aside.Heat wok with oil.Add in the Spice paste and fry till fragrant.Add the curry powder paste to t...

Have a Holly Jolly Christmas!
2007-12-24 05:09:00
Sorry for the lack of updates. We had been shopping for Christmas presents for the kids, meeting up old friends and I have been busy baking for my friends too. Then there was my birthday (Yes! I just turned 36 on Winter Solscite!).Tomorrow is Christmas and my wedding anniversary is the day after. So I'll be busy, busy, busy cooking again. Hopefully, I'll be able to find time to post recipes soon.I'm taking the opportunity to wish everyone a very Merry Christmas. May your Christmas be filled with lots of love, joy and laughter!http://feeds.feedburner.com/wokk ingmum
More About: Holly , A Holly Jolly Christmas , Olly

Vanilla Cupcake with Chocolate Chips
2007-12-13 04:17:00
My son asked me to bake him some cupcakes and I thought I wanted to try frosting again. So why not? I had this simple vanilla cupcake recipe I scribbled on my notebook. I did that and added some chocolate chips to it.I won't show the frosting though. I find it was hideous. I think my old Art Club teacher will be so mad at me if she see it. *stick out tongue*Ingredients:110g Unsalted Butter, softened130g White Sugar3 Eggs1 teaspoon Vanilla Essence210g Plain Flour1 1/2 teaspoons Baking Powder1/4 teaspoon Salt60 ml (Fresh) MilkChocolate Chip, your desired amountHow to do it:Cream the butter and sugar until light and fluffy.Add the eggs, one at a time, beating well after each addition.Beat in the vanilla essence.In a separate bowl whisk together the flour, baking powder, and salt.Add to the butter mixture gradually till combined.Add milk and beat till combined.Fold in chocolate chips.Fill the muffin cups with the batter and bake in preheated oven at 170C for about 20 minutes or until n...
More About: Chips

Roast Chicken with Garlic and Lemon
2007-12-12 03:47:00
I had never wanted to roast chicken after my hubby bought me an oven. Well, I had tried roasted chicken and turkey before and find it too dry and almost tasteless except of the skin. The other day, not knowing what came over me, I bought a copy of Women's Weekly. I used to buy this magazine when I was still working. I have since stop buying it for coming to 6 years. Anyway, I found this recipe in the magazine and since I have most of the ingredients, I thought I'll get it a try.It's really good and like what the recipe says, the flesh is moist and succulent. Oooo ... and the garlic ... tasted so good with the chicken. Even my hubby who hates garlic said so too. Oh and the taste and smell of lemon ... hmmm ....Try this for Christmas!Ingredients:1.8kg Chicken (I used a smaller chicken)1 Lemon , quartered30 gloves Garlic , skin intact1 cup Chicken Stock1 cup White WineMarinade:5 tablespoon Olive Oil4 sprigs fresh thyme, stem s removed (I used 1 tablespoon Dried Thyme)3 sprigs fresh Ro...
More About: Roast

Egg Tarts
2007-12-07 03:33:00
Egg tarts! Egg tarts! I didn't know there are so many people who like egg tarts. Don't be shock on what I'm going to say. I have never try one in my (going to be) 36 years of my life. Hmm ... maybe just the crust.It's one of my husband's favourite so I had to try to do it since he did get me the oven after all. He is forever saying that how the crust and the egg custard must be like. I had no idea. I just followed the recipe that comes with the oven.The day he arrived home from work when I made the egg tarts, I showed him one and asked him to try. He didn't look impressed with the outlook. He commented that the egg custard looked too pale (because there's no custard powder here) and then he sunk his teeth into it and chewed. I asked, "So?" No answer. More bites and chewing and still no answer. Now that the whole tart is gone and still no answer. Hmmm ...After he cleared his mouth, he said, "It's very good! Not the best but good enough." Aww ... At least I managed to make som...
More About: Tarts

Sukiyaki
2007-12-07 02:20:00
When we visit the Japanese Restaurant, which we do quite often, I always order Sukiyaki if it's available.It usually has Shitake Mushroom, Onions, Chinese Cabbage, Enokitake, Carrot, Spring Onion, tofu, Shirataki noodles and of course very thinly sliced meat. All these in a cast iron pot over burning flame.It's often served with a raw egg for you to dip the meat and veggies in before you eat them to reduce the heat, so as not to burn your lips. *wink* There is always a bowl of rice to go with it as the soup is slightly salty and sweet. Some restaurants even come with a bowl of udon for you to cook it in the soup after you finish eating all the ingredients. Very filling!Sometimes when we are out during the weekends, dear hubby wants to have his favourite Chinese food when we rather have Japanese food *son knit eyebrows and pout lips*, I'll get some stuff from the supermarket and make sushi (for my son) and this, Sukiyaki, later in the week. It's not as good as those in Japanese R...

Colourful Onde Onde
2007-12-06 14:03:00
Okay, I didn't add any colouring for all these Onde Onde you see here. From left, pumpkin onde onde, purple sweet potato onde onde, normal pandan flavoured onde onde.If the Australian Pumpkin is used here, the Onde Onde will be in a nicer shade of orange but I didn't want to buy a big slice so I settled for the Japanese pumpkin which is in the hue. I love the purple sweet potato though. It gives such nice colour. It's not the Japanese sweet potato. Though the skin is purple in colour but the inside is in yellow. Look below for the difference. But if you still want to use food colourings, go ahead. I'm just showing that to make your food colourful, you can use the natural colours from the food we use. Ingredients:250g pumpkin or sweet potato, steamed and mashed thru a sieve200g Glutinous Rice Flour20g Tapioca Flour1/2 teaspoon Salt1/4 teaspoon Salt3-4 tablespoon Water or Pandan Juice if you are making green onde onde120g Gula Melaka (Palm Sugar), chopped350g Grated Coconut, only ...

Japanese Cotton Sponge Cake
2007-12-05 07:38:00
My friend, June, told me she tried baking cotton sponge cake and failed. I'm new to baking and couldn't help her find what went wrong but I search the web and found another recipe. It was mentioned that the recipe was from a book so I gathered that it should be the original source and I went ahead to bake it.And I was lucky on my first try. I'm not too sure if baking in cups and tray makes any difference though.Ingredients:60g Butter, melted80g Plain Flour80ml Evaporated Milk (I used fresh milk)1 Egg5 Egg Yolks5 Egg Whites120g SugarPinch of SaltHow to do it:Add butter and flour together.Mix till well blended.Add milk and mix till will combined.Add the 1 egg and 5 egg yolks till will blended.In a separate bowl, whisk egg whites till foamy.Add in sugar and salt and whisk till stiff (takes about 20 minutes)Using a spatula fold in the egg whites with the egg yolk mixture till well incorporated.Pour mixture onto the swiss roll pan (15 x 10 x ¼ inches) fully lined with paper. (I used m...
More About: Japanese , Cake , Cotton , Sponge

Shortbread
2007-12-05 05:09:00
Of all pastries, we love cookies most. My son used to pester me to buy Walker's Shortbread for him every time we went to the supermarket. Now he hardly ask for it because we can always make our own.When I told him I found a recipe on the shortbread he likes, he asked me to do it immediately. Neh. I only did it at night when there's not interruption.Oh, if you are trying to lose weight don't eat this. It's loaded with butter. Hmm ... can you imagine the aroma of my kitchen when I baked this?* 'Pretty' Shortbread without poke marks *Ingredients:500g Butter, softened100g Brown Sugar150g Caster Sugar1 teaspoon Vanilla Essence675g Plain Flour75g Rice Flour55g Demerara Sugar (I used Brown Sugar)How to do it:Beat butter, sugar and vanilla till light and fluffy.Add flour and beat on low speed till just combined.Knead dough on a floured surface until smooth.Divide dough into three portion.Wrap in plastic or cling wrap and refrigerate for 30 minutes.Preheat oven to 150C.Roll each portio...

Pan Grilled Chicken with Herbs
2007-11-30 01:28:00
I did this during a gathering at my place and my friend, Rebecca, liked it. I tried it again, wanting to pair it with vegetable. The asparagus was good but I did quite like it with tomato but my hubby said it okay for him. Perhaps if I used cherry tomatoes in a bunch it might be better. As I find it too wet for cut tomato.I did it using orange rind and orange juice too and it was good too but personally I preferred the lemon version. I did a fish dish using orange rind and juice and it taste better for that and my daughter finished one half of that dish. More of that in later post.Ingredients:2 Chicken Drumstick or Breast, deboned20 stalks (Thai) Asparagus2 thick slice Tomato (I would suggest using whole cherry tomatoes instead)Marinade:1/2 teaspoon Dried Thyme2 teaspoon Dried Rosemary1/2 (of a whole) Lemon Rind1/2 teaspoon Salt1 tablespoon Lemon Juice1 tablespoon Olive Oil1/2 teaspoon SaltHow to do it:Mix Marinade.Add chicken to marinade and set aside for at least 1/2 hour.Heat gri...
More About: Herbs , Grilled , Grill

Braised Chicken with Mushroom and Chestnut
2007-11-28 07:45:00
We love this dish a lot and when I cook this, the dish is always wiped clean. Everyone has a favourite. My son will eat more of the mushroom. My husband the chicken and I finished up the carrot and chestnuts. I love the chestnuts! It adds sweetness to the dish.It's almost the same as how I did THIS, except I pan fried the chicken slightly before I add it to the pot with the rest of the ingredients. Water is added enough to cover all the ingredients and braised in low heat till liquid reduced to less than half.Best served with a bowl of rice or two! Yums!http://feeds.feedburner.com/wokkingm um
More About: Chicken , Mushroom , Chestnut

Egg Cubes with Carrot and Wolfberries
2007-11-28 02:24:00
My kids loves eggs so I'm always trying different ways to present it so it would be more interesting. You know kids get bored easily, even they like a certain food, if I cook the same way too often, I'll see the leftovers getting more.My daughter kept pinching the egg cubes before I add the sauce so it end up with just this little lot only.Ingredients: 3 Eggs 1/2 Carrot , sliced 20 Wolfberries, soaked to soften 50ml Water 70ml Stock 1/2 teaspoon Sesame Seed Oil Salt to taste Cornflour Mixture (thickener) How to do it: Beat eggs with water and a pinch of salt. Put cling wrap on a deep dish. Press it gentle to let it cling to the inside of the dish. Pour the egg mixture in the dish. Cover the dish with cling wrap. Steam till the egg is set. Remove the egg and cut into cubes. Set aside. While streaming, drain the water from the wolfberries and set aside. Heat stock in wok. Add in carrot and wolfberries. Add sesame seed oil and salt to taste. Thicken the sauce with cornflour mixture. P...

Stir Fried Prawns with Asparagus
2007-11-24 14:41:00
I'm back from my short trip and have not quite finished with the laundry from the trip and not to mentioned the daily chores I still have to deal with *faint*. I wasn't in the mood to think of new dishes but it's good too as I still have quite a number of dishes I have not write out and I think I might need to cook the same dishes again to remember how it was done.This current dish was cooked quite some time ago. I had meant to use the prawns for a salad dish but decided that I wanted to have something hot instead. You may noticed that I had just did an asparagus dish recently. Well, asparagus is not always available in the wet market at my place and sometimes it's just too expensive to buy too. Since it was cheaper than usual, I bought a bunch ... again. How I wish it was so cheap, I could buy a big bunch back to make Cream of Asparagus . I just love it!Anyway, here's another way to cook asparagus ...Ingredients:12 medium Prawns , shelled retaining tail and deveined6 stalk Aspar...
More About: Fried

I'm back!
2007-11-22 08:33:00
Hi diners!I'm back from my trip but I won't be posting any recipes soon as I will need to clear the tonnes of housework waiting for me after the trip.Do come back again to check for new recipes. In the meantime, you can view some of the photos I have taken from the trip here, if you like.See me soon!http://feeds.feedburner.com/wokkingm um
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Cyber Eatery closing for a short break
2007-11-17 03:14:00
Dear DinersMy humble little cyber eatery will be closing for the coming week. I will be leaving for a short trip with my family tomorrow.I'll probably start wokking for my cyber eatery again end next week. So do remember to come back again to check out new dishes.Till then, have a nice week ahead!WokkingMum http://feeds.feedburner.com/wokkingmum
More About: Break , Cyber , Short

Chicken with Honey
2007-11-17 02:16:00
Quite some time back I bought a bottle of honey for a BBQ session at home and it ended up unused. We are don't really like honey as it is. I tried stirring honey in water, the kids hate it. Drizzle honey on waffles and we didn't like that either. We still prefer Maple syrup. Since I already bought it, I can't just throw it away. Now I have to try finish it in my cooking instead.Ingredients:2 Chicken fillet or breast, debone and cut into chunks1 Bell Pepper or 2 halves Bell Peppers of different colours 12 Snow Peas 1 teaspoon Garlic, minced Oil for fryingCornflour Mixture (thickener) Marinade: 1/2 tablespoon Chinese Cooking Wine1 teaspoon Light Soy Sauce 1 teaspoon Sugar 1 tablespoon Cornflour 1/3 tablespoon Rice FlourSeasoning: 50ml Stock or Water 1/2 tablespoon Light Soy Sauce 1/3 tablespoon Black Vinegar 1 tablespoon Honey How to do it:Marinade chicken for at least an hour. Deep-fry till they turned golden brown and set aside. Heat oil.Stir fry snow peas and bell pepper for 1 m...

French Meringue Cookies
2007-11-14 03:58:00
No one knows why my husband bought me an oven, other than he said it's an encouragement for me to explore more areas in cooking. Well, he kept telling me about how nice Baked Alaska was and how he will bring me one day to try it. The days, weeks, months and years went by and I still have not tasted that wonderful Baked Alaska he mentioned. That was some 10 over years ago. LOL I haven't stop teasing him about it.One day, he confessed that the main reason he bought me the oven was to let me do my own Baked Alaska (and stop bugging him) LOL. I went to search for the recipe for Baked Alaska and many have this Meringue covered all over the ice cream. So I guess if I want to do it, I would have to try Meringue first. *wink*Looks like I should be able to attempt to make Baked Alaska very soon!Ingredients:9 egg whites1 teaspoons vanilla1 teaspoon cream of tartar1 teaspoon salt1 1/2 cups sugarHow to do it:Preheat oven to 150C.Beat the egg whites with vanilla, salt and cream of tartar till ...
More About: French , Cookies , Erin , Cookie