Let's get Wokking!

RSS Feed Homepage

Articles: 1, 2, 3, 4, 5, 6, 7

Sweet and Sour Pork
2008-11-26 00:02:00
What I'm going to share here is not the authentic way of making Sweet and Sour Pork .I discovered the use of Mirin in one of those Taiwanese cooking shows. The show was in their local dialect, hence I wasn't able to understand what they were talking about BUT I could recognized some of the ingredients used. ;)When the chef bought out the bottle of Mirin, which was what I'm using too, there were so much talking about it and the tone of the host was different too. I guessed that must be his secret ingredient for that dish. ;)Anyway, I got to experiment it myself and I used it on my pork dish. Hmm .... it's really quite good. You should try it too if you have Mirin at home.Ingredients:300g Pork, cubedCorn FlourOil for fryingCorn Flour Mixture, thickenerMarinate:1/2 tablespoon Light Soy Sauce1 egg, beaten2/3 tablespoon Corn FlourAdditional Corn Flour for dustingSauce5 tablespoon Mirin2 tablespoon Water1/3 tablespoon Brown Sugar1 tablespoon Tomato Sauce OR1 tablespoon Chi...

Durian Puff cum Ice Cream
2008-11-25 05:48:00
The supermarket here was selling durian at $10 for 3 boxes. I just couldn't resist buying them. They were quite good for the price.I went back the next day to get another 3 boxes with the intention of making durian cake. I had removed all the durian pulp. When I was ready to make it, ,my friend called and said she couldn't get the cake from me. I always pass some of my cakes to my friend as we can never finish them.In the end I decided to make Puff instead, which is much easier. These are mini, bite-size puff.Since I had already prepared the durian pulp, that is, all beaten up, I decided to use them all. You don't have to add so much. Here's my recipe for the Durian Cream Filling .Ingredients:150 ml Non-diary whipping cream300g Durian pulps10g Gelatine Powder3 tablespoon Hot WaterHow to do it:Beat whipping cream till soft peak. You might want to use an electric beater as it will take quite a while if using hand.Melt gelatine powder with hot water.Add the melted gelatine and dur...
More About: Ice Cream

Lunch Box #7
2008-11-21 15:34:00
I did not cook much last week and had some vegetables left in my fridge. I'm trying to finish whatever is left before I buy some more. All I need was some fish paste to settle this simple lunch box for my son.Some of the ingredients, such as carrots and fish paste, are being used twice differently. By doing this, I can have an extra dish.I added some grated carrot to some fish paste for one of the bacon nuggets and stuff cut-out carrot to make it more fanciful.Heart-shaped rice and long beans sandwichCarrots stuffed with Fish PasteBacon Nugget with Spring OnionsAnother set with grated Carrotshttp://feeds.feedburner.com/wokkin gmum
More About: Lunch

Rambutan Ice Blended
2008-11-20 00:09:00
I recently had a Rambutan (flavoured) Ice Blended at those $1.50 ice blended stall. I was telling myself how expensive it was. It was just ice, syrup and some sago. For $1.5o, I could buy a can of rambutan.That thought gave me the idea of making this. I freeze 10 canned Rambutan with pineapple and the 3/4 can of syrup with 1/4 can of water in ice cube tray for 2 1/2 hours. The syrup won't be totally frozen, which is good as it makes blending easier.Add the fruits and the syrup ice into the blender and blend. If you find it not sweet enough for you, add in some of the leftover syrup. Add lesser rambutan if you don't like to your drink to have a lots of pulp.The drink won't turn pink. You have to add a tiny drop of red colouring. Try using a chopstick to dip in the colouring and then stir it in the blended ice. Don't pour from the bottle or spoon. Red isn't very nice. I have tried using blue and green too. They are all nice, as long as you use only a tiny drop.You may want to con...

Pan Grilled Terikayi Shitake Mushroom
2008-11-19 05:06:00
A quick post to let you know I'm still kicking, though barely alive.I had been busy for the past week with the kids' stuff, making and preparing gifts for their teachers and friends before the end of school. Both my kids are going to new schools next year. So it was a farewell kind of thing for them.School holidays has only just started this week and it feels like it has been weeks already. My kids are driving me up the wall. I feel so drained out everyday. Before the holidays, I still had my 2 hours break after I send the kids to school. Now, my break time is when the kids are in bed at night but by then I'll be busy trying to clear my housework. I desperately need to clone myself. Any scientist out there? :POkay, enough of my rants.This idea that I'm sharing is really easy and simple. We use to do this for our BBQ but using commercially bought sauce. Here, I had use the sauce left from making the Teriyaki Chicken for my son's lunch box. I generously basted the Shitake Mushroo...
More About: Mushroom , Grilled

Lunch Box #6
2008-11-07 09:22:00
This is a simple lunch box for my son today.It is similar to lunch box #4 except now the rice is shaped into cubes. :P The sides are blanched Broccoli seasoned with a pinch of salt and Teriyaki Chicken, which was a mistake. I should have use boneless chicken instead as this is messier to eat. Must remember the next time I do this again.Cubed Rice Teriyaki Mid-joint Wingshttp://feeds.feedburner.com/wokkingm um
More About: Lunch

Mini Onion Rings
2008-11-06 00:30:00
Asians especially the Chinese and Malays will know this very well.It's actually, deep fried onion or shallot. My son calls it mini onion rings. If my daughter could speak well, she would probably called it fried alphabets because she is always showing me how each on them looks like alphabets and sometimes numbers. I see a 'D' there. ;)They love this on all their food and if I didn't stop them, they would most likely treat them like tibits and finish it at one go. :PMy mother used to make this but she doesn't like to do it because she always burned them. So what she did was to fried them with lots of oil and kept them together with the oil and we drizzle our noodles or porridge with the oil and scoop out some of the fried shallot them at the same time. It's more like a flavoured oil.For me, I want my flavoured oil AND my fried shallot. However, my flavoured oil only allows me for 1 or at most 2 cooking.A friend who made the best fried shallot I have tasted told me the trick to ...
More About: Mini , Rings , Onion

Lunch Box #5
2008-11-05 04:51:00
This is my son's lunch box yesterday. His favourite, Japanese and Mango.Again, I didn't use the usually Japanese short grain rice, just normal Thai fragant rice and I did my own sushi vinegar using the following ingredients:1 1/2 tablespoons rice vinegar1 tablespoon caster sugar1/2 teaspoon saltThe ingredients I used for the maki are (Japanese) Cucumber, Avocado, (sweet) Tamago, Kani, Tobiko and (Japanese) Mayonaise.Want my son to eat a lot and fast? Serve him maki. ;)http://feeds.feedburner.com/wokkingmum
More About: Lunch

Egg Dumpling
2008-11-05 00:20:00
Have you ever cook a dish so often, like at least twice a week, till are are so sian (bored) of it?My kids can ask me to make this every other day. OMG! Don't they get tired of eat it so often? Even I'm tired of cooking it. :P I beggged them once not to 'order' that and was surprised they agreed. BUT they didn't finished the replacement dish and asked if they could have it the next day. *roll eyes*Since the problem lies with me being bored of making it sooooo often, I decided to change the presentation. It's basically STILL the same thing except the outlook is different. ;) This could work, I told myself. ;)For this verision, instead of spreading the fish paste on the egg, you place it on the middle of the egg. After that, gently pick-up the edge of the egg and gently tie it with a spring onion. Oh, you have to blanch the spring onion to soften it first otherwise it will 'break' when you try to tie a knot. (see above illustration) Then, place the egg dumplings on an oiled di...

Lunch Box #4
2008-11-04 00:59:00
I managed to get the Sakura Denbu that my son loves so much on Sunday. Needless to say, I used it on my next cooking for him. :)I made tri-colour rice balls using regular rice. I just add 1/2 a cup more water to make the rice more moist so it fluffy and sticky. The one in green is coated with seaweed, white is plain and pink, Denbu of course.A friend told me that NTUC has this chicken nuggets that came in various shapes. I bought a box last week and had include that in the lunch box. I didn't find it tasty and of all the shapes, I could only recognize the heart. Hmmm ... luckily, I bought only 1 box. :) The little blue bottle contains tomato sauce for the nuggets.The veggie is just blanched Kai Lan with sesame seed. I'm using a Maggie soy sauce with sesame seed oil for the the seasoning.Everything was wiped off by my son except for the veggie and 1 of the seaweed rice ball which were finished off by my daughter. Seaweed and Kai Lan are a few of her favourite veggies. ;)In case, yo...
More About: Lunch

Snapper in Tomato Sauce
2008-11-03 01:18:00
The is one of the easier fish dish I did during my husband's fish eating days. He always have it with his bowl of rice but for the rest of us, we would sometimes have it with noodle. Just like spaghetti. ;)If you are rushing for time and want a quick and healthy dinner. This is it.Ingredients:300g Snapper Fillet or white fish1 medium Onion, diced400g Canned Diced Tomato es2/3 teaspoon SugarSalt to taste20ml Water1/2 tablespoon Cooking OilHow to do it:Heat oil in wok.Add in the onion and saute till soften.Add in all ingredients excluding fish and salt.Bring to a boil.Reduce to a simmer and add in the fish.Cover the wok and continue simmering for 5 to 10 mins till fish is thoroughly cooked.Add salt to taste.Dish and serve.http://feeds.feedburner.com/wokking mum
More About: Sauce

Oreo Cupcake
2008-10-31 12:00:00
I did this quite sometime back. Just shortly after I did this.One of my son's favourite cookies is Oreo . One day, I saw him munching on them non stop and I told him he will have to stop eating them otherwise I wouldn't be able to make cupcakes with them. :PThe next thing that happened was he kept pestering me to do it. :P Next time must be careful about wanting to tell white lies. At least I finished the using all the cookies. So, I didn't really tell a lie lah.For this Oreo Cupcake, I didn't use the cream sandwiched in the cookies as I found them too sweet. I scraped them off and only used some as the 'cream' for the deco on a couple of cupcakes. But go ahead to use the cookies as it is if you like. No problem!Ingredients:220g Butter, soften200g Caster Sugar4 Eggs220g Self Rasing Flour40 'single' Oreo Cookies, ie, 20 sandwiched Oreo, cream removed and crushed.How to do it:Cream butter and sugar till light and fluffy.Add one egg at a time and continue beating.Add in flour an...

Blogger's Choice Awards 2008
2008-10-17 13:23:00
The Blogger's Choice Awards 2008 has finally end on 15 October 2008 and the results are out!No, no, I didn't win (fat hope!!) BUT I did 'improve' in the numbers of votes I received compared to last year. And I have YOU to thank! Go have a look at it.Winner or not, I am very grateful to have so many people come by my humble little food blog everyday. To me, it's a lot of visitors. :) I never would have expected to have so much support when I started this blog in December 2006. Yes, this blog is going to be 2 years old soon. This is an great accomplishment for a stay at home mum with very little cooking experience when I started this blog.Thank you of being part of Let's get Wokking!Voting for 2009 has started. Old nominations are entered by default. If you would like to vote again, I thank you once again. http://feeds.feedburner.com/wokkingmum

Lunch Box #3
2008-10-16 11:13:00
Opps. It's another Lunch Box post. :P I'm cooking fried rice today and thought it will be a good lunch box idea.This is a rather common lunch box, omu-rice . It's basically egg over rice. I believe the authenic way is to have the rice wrapped in the egg. I wouldn't want to go through the haste of doing that for 2 reasons. It needs more eggs and the kids won't appreciate the effort of doing it. They will just cut the egg and eat it whichever way I do it. :PSo, here's my simple version of omu-rice . I'm not using over-night rice hence the rice is a bit more moist but we prefer it that way. It's softer. All the ingredients are my son's favourite except for the hon-shimeiji. ;) You decide what you want in your riceTo have the egg cover the rice, you first cook the egg. Have slight over half an egg hanging out the lunch box. Adjust the remaining to fitting nicely in the box. Spoon the fried rice into the box sitting on the egg. Flip the rest of the egg over then use a spoon ...

Lunch Box #2
2008-10-15 02:37:00
Every Wednesday my son's kindergarten give them biscuits as snack. I thought since they are having biscuits, I might as well let him bring his own. So I have been preparing little snacks on most Wednesdays for him unless he requested I do it on other days too. The school requested that parents not to prepare greasy or messy food. So the ones I prepared are mostly sandwiches and cakes.Since I'm including Lunch Box ideas here, I'm adding this too. Perhaps when he goes to Primary 1 next year, I'll add more stuff in it.What you see here is bread with Luncheon Meat (Spam for some of you) and apples.http://feeds.feedburner.com/wokkin gmum

Ikan Bilis Powder
2008-10-14 10:56:00
The most useful cooking tip I learn when I first became a mother was how to prepare Ikan Bilis (Anchovies) Powder. It was from a leaflet from a Infant Formula Company. I'm still using the same method to do it after 6 years except now it's easier for me with the use of oven.The kids still loves porridge sprinkled with Ikan Bilis Powder. No other seasonings is required and it's amazing how fast they can finish their bowl of porridge and ask for seconds. :) Hmmm ... maybe I shouldn't crack my head so much thinking of what to cook for them. ;)Previously, without an oven, I would dry fry (no oil) the Ikan Bilis in small amount using low fire after draining them as dry as I could. Don't even try skipping the washing part. It will be very salty especially for babies.After they turned light brown (see picture above) and are completely dried, they will be crunchy. You can try one after they are cooled. If they are not crunchy, you have to returned them to the pan and continue frying.Now...

Lunch Box #1
2008-10-13 12:12:00
Okay, call me a Kiasu (fear or losing) Mum. I'm learning how to prepare lunch box for my son who's going to Primary 1 next year. I'm trying out the ways of packing the lunch box, what I can pack and how much to pack in it.So I'm starting a new label, Lunch Box, here. It will be pretty much the same as those labelled For Kids except these will be packed in a box (obviously), which I think is a lot harder to do. I'll still make Kid's dinner for my daughter who is 'smart' enough not to be taken in by all the cute looking food. I think she find them weird and non-food like to be eaten. Yes, I'm still trying very hard to make her eat food other than her few favourite food.I have been recycling food ideas I did for my son for my daughter and so far I haven't been successful. I'll think of new food ideas when I have finished trying out the old ones.Back to my lunch box ideas. My son requested to have Japanese Curry today and so I thought why not try to let him have it in a lunch...

Cheesy Surf and Turf
2008-10-09 16:45:00
Lately, there's a change in taste of fried food for my kids. They don't want me using breadcrumbs; not even Panko.So what do I use here you ask? (Powdered) Parmesan Cheese. They sure got expensive taste buds. It was all my fault actually. There other day, I ran out of Panko so I experiment using Parmesan Cheese on my Chicken and they loved it. I didn't really like it though. I find it a little bit too bland. The seasoning wasn't done very well. You will hear from me about that when I improve on it. ;)Anyway, after that, they have been asking for anything to be fried using Cheese and not Panko or breadcrumbs.Cheese Crust ChickenI had intended to use the fish and prawns for something else and my son said he wanted to eat at Long John Silver's. I told him I will that do for him :P and we can save the money. But of course, my meal doesn't comes with Coke ;) which is what he wanted most. Hahaha ...So to make things difficult for me, he wanted me to use Cheese for the crust. Rrright...
More About: Surf , Turf

Blueberry Cupcakes
2008-09-30 03:18:00
Noobcook had her first successful bake, Blueberry Muffin and it didn't look like it was her first at all. Bluff! ;P Blueberries are very expensive here. I never thought I would try them till I saw a local supermarket was having them for sale, organic some more and it was a mere S$2.30 a punnet!! I grabbed 3 and went back to check out Noobcook's recipe.She's using imperial measurement whilst I'm more comfortable with metric measurement and I was too lazy to do the conversion. I had to abandon the idea of using her recipe and used one of the regular cupcake recipe I had instead.The next time blueberries are on sale again, I shan't be lazy and do the conversion because her muffins look too darn good!Here's my recipe if you prefer meteric measurement and especially blueberries. They are yummy!Ingredients:220g Butter, soften200g Caster Sugar4 Eggs220g Self Rasing Flour2 punnet BlueberriesHow to do it:Cream butter and suger till light and fluffy.Add one egg at a time and continue b...

Roasted Sweet Garlic Ribs
2008-09-29 02:17:00
This is one of my many favourites. In fact, my kids and friends too. This is like 'char siew' (sweet roasted lean meat). Maybe if you use lean meat, it will look more like 'char siew'. I prefer to use ribs ... because I like to eat with my hands. :P Yeah! Hold the rib by the bone and clean the meat off. It's especially nice with a little fat on the meat. ;)You can leave the garlic if you don't like it but me and the kids love garlic. Did I say my daughter loves to eat fried (minced) garlic on its own? ;)Ingredients:500g Ribs 3 tablespoon Minced Garlic (optional)2 tablespoon sugar1 tablespoon Cooking Wine 1/2 tsp Salt500ml Chicken Broth1 tablespoon Honey How to do it:Blanch the ribs.In a new pot, add ribs and all the other ingredients except honey.Bring to a boil.Reduce heat to low fire and simmer for 45 to 60 minutes, till the ribs are tender.Remove the ribs and place on foil and retain the sauce.Add honey to the sauce to be used for basting.Bast ribs with sauce and roast i...
More About: Sweet

Baked Portabello Mushroom with Ham and Cheese
2008-09-27 18:15:00
I started blogging in mid June 2006. No, it's not my Blog's aniversary post.It all started when I make friends with some mummies in a parenting forum and continued to chatting on MSN. We are still in contact and had recently met-up with one of them all the way from Dubai. :) Anyway, I was just learning how to cook then and we often exchange pointers, err ... maybe me getting more cooking pointers out from them. :PI was tried replicating the particular dish I had from the Cafe from Borders I had years ago and was chatting about it with my friends. It occurred to me that it would be so much easier if I had it record down (somewhere) so anyone who is interested can see it. ( I didn't know it's blogging then. hehehe ...) Then one of friends told me to try MSN Space which was giving me lots of problems after 3 months and I decided to move 'house' to Multiply and I got all my friends to start blogging there too. And that started the blogging craze in my little circle of online frien...
More About: Baked , Cheese , Mushroom

Stir Fry Pork with Mushroom in Miso
2008-09-27 02:13:00
This is one of my many cooking experiment. I was trying to finish my low salt miso paste. :P The kids hates it when I use that to make miso soup. So I had to use it on other cooking.I kinda like it. My husband said it's nice. I guess if you like miso, you might like this.Ingredients:200g Lean meat, sliced6 Fresh Shitake Mushroom , cut into quartersa handful of (Brown) Shimeiji mushroom, stems removed (optional)1 teaspoon Minced Garlic1 teaspoon Light Soya Sauce1 teaspoon Corn Flour1/2 tablespoon OilSeasoning to be mixed together:1/2 tablespoon Miso Paste 1 tablespoon WaterHow to do it:Marinate pork with light soy sauce for 30 minutes.Add in corn flour to pork prior cooking and mix well.Heat wok with oil.Saute garlic till fragrant. Add in pork and stir fry for half a minute.Add in the mushroom and continue stir frying for 20 seconds.Stir in the seasoning.Continue cooking till pork is completely cook and sauce has thicken.Dish and serve.http://feeds.feedburner.com/wokking mum
More About: Pork

Corn and Celery Soup
2008-09-26 02:15:00
Half a year ago, my husband when for his regular check-up and was told that his cholesterol was rather high.Now, if you can recall, I did many fish dishes as that was what he was advised to eat more. Well except for promfet and ikan bilis WITH heads on, as both will bring up the cholesterol level especially the later which is extreme high on cholesterol. Don't even think of using it to make stock. So next time, buy those without the head on.Anyway, back to my husband's little 'diet'. He took very little meat and seafood. His dinner is mostly fish, vegetables and soup. This is one of the regular soup I made for him. Celery soup. Do you know celery can help lower cholesterol?The bad thing is, he hates celery. So in order to bring down the taste of celery. I added onion and corn together with celery to had it sweeter. Sometimes with carrots. It's very much like the 'ABC' Soup except this has more celery in it. It's really not that bad. Maybe, I like celery. ;)Although, his chol...
More About: Corn

Bacon Nuggets
2008-09-24 02:19:00
Wow! It's has been more than a month since my last update. I had been busy for the past few weeks. Had lots of activities - gatherings (at my place, so lots of cleaning and cooking), birthday celebrations, get-together with relatives coming back to Singapore to visit, kids' school activities, then the kids were sick and now I'm sick. But anyway, this update shows that I'm still very much alive. Did anyone miss me? :PJust a quick post 'cause I'm still not very well. I have been coughing my lungs out. :(This is a kid's favourite and I bet it will be a great finger food for parties. The basic ingredients are streaky bacon and fish paste. I have added grated carrot here though you can't really see it.Shorten the streaky bacon by cutting it in half. Spread some fish paste on it and roll it. The ends of the bacon should be touching or overlapping each other a little.If you would like to add in some chopped or shredded veggies or mince meat, mix them in the fish paste first before ...
More About: Bacon

Noodle wrapped Prawns
2008-08-22 02:11:00
This is a waste on fresh prawns. But you can't serve prawns that are not fresh either. It's a dilemma. The best thing to do it to think of an alternative, which I'm going to try making this again using Bee-Hoon (rice vermicelli). So remember to come back to check. *wink*Meanwhile, have a look at this not so perfect (cos it's a waste on ingredient) dish. But don't you think it looks good? *thick-skin* And it's a kid's favourite. Well, at least, it's my kids' favourite. My daughter only ate the noodles! *faint*The confusion I want to made about this dish was ... I was trying to get rid of the instant noodle I bought wrongly! Err ... Hmmm ... I told you it's a waste of food. :PThis is not difficult to make but it's just a bit more work to be done here.You need a packet of instant noodles or those thin wanton noodles. As you know, I used instant noodles here. Cook that in water with 1/2 tablespoon of salt. Drain and cover with a damp cloth. What we want is to let it cool so y...
More About: Wrapped , Prawns

Spicy Clams
2008-08-21 02:10:00
One of my all time favourite! We commonly called it "?? (LaLa)" in hokkien here. And for this type of calms with lighter shells and prints on them, it's called "?? (HuaLa)". Cute eh?Sometimes when my husband works late, he will have supper (yeah, he skip dinner) at some Zi-Char stall with his colleagues. He never fail to ta-bao clams or snails for me.However, I find them too spicy, even after he told the cook to make it less spicy. Yeah, I don't sound like a Singaporean at all. Most of the Singaporeans I know can handle really spicy food. Hotter the better but not me. So what do I do? I drink jugs of water. :P Yeah, that how much I like them, even when they are too spicy for me. Put out the fire and continue eating. haha ...So, it's easier to cook on my own and so much cheaper too. Plus I won't be bloated. :PIngredients:600g Clams, cleaned3 Shallot, chopped4 clove Garlic, chopped2 fresh red chilli, chopped1/2 tablespoon Fermented Soy Bean Paste1 teaspoon Sugar1 tablespoon Co...
More About: Spicy

Meatball with Cheese
2008-08-20 01:42:00
This yet another of my food experiments.After my successful attempt in making Cheesy Pork Cutlet, I continued to find ways to at cheese into my food. I just love how the cheese oozing out from the food. It makes fried food less dry too.There are two versions of these. The every first version came about when I was making these for my kids. I took some of the meat paste and instead of using quail eggs. I folded a slice of cheddar into a cube (okay, I sort of shaped it) and used that instead. And tada! Meatballs with Cheese was born! Which, by the way, is what you are seeing now.The other version uses only minced meat. No fish paste was involved. The kids preferred the first version because was sweeter and juicer. I preferred the simpler version without the fish paste which tasted very much like the Cheesy Pork Cutlet except the meat was minced.Whichever version it is, it made me want to eat one after another. Maybe you might do the same too? Just remember not to come after me if you p...

Steamed Snapper with Black Bean Sauce
2008-08-19 01:40:00
My husband used to like a certain canned fermented black bean fish till he had food poisoning. He was the only person who ate that and the only person who had food poisoning. So we gathered that canned fish was the culprit. Anyway, that particularly brand is nowhere to be found now. My husband said that the other available brand tasted horrible.Since he missed his fermented black bean fish so much, I came up with a replacement. Taste-wise might not be the same. At least, it's healthier.Okay lah. He kinda like it after having it for dinner. *wink*Ingredients:150g Snapper Fillet1 tablespoon Fermented Black Bean , smashed1 clove Garlic, minced1 teaspoon Grated Ginger1/2 tablespoon Cooking Wine1/2 teaspoon Light Soy Sauce Few drops of Sesame Seed OildHow to do it:Combine all ingredients except snapper and oil together.Place snapper on foil.Spread mixture on snapper.Seal foil.Steam for 8 minutes or till cooked.Remove from foil and drizzle with sesame seed oil.Serve with rice.http://feeds...
More About: Steamed

Grilled Seafood on Lemongrass
2008-08-18 13:37:00
The idea for this dish came from Thai Fishcake. I used to fry it. This time round, I made them in satay style and grilled them. It's more interesting this way and prettier. ;)I think they look really nice with the lemon grass. I'm considering this as one of the dishes I'll make if I have friends over for dinner next time.Ingredients:150g Prawn (after shelled), minced150g Fish Paste or fillet (after skinned and debone), mincedExtra 10 Lemongrass as sticksBlend into paste:1 Fresh Red Chilli, cored (more if you want it hot)3 Shallot1/2 stalk Lemongrass (white part only)2 clove GarlicGinger, size of fingertip1/2 teaspoon Turmeric PowderSeasonings:1/2 teaspoon Salt3/4 tablespoon Sugar1 teaspoon Lime JuiceHow to do it:Mix prawn and fish paste togetherSet aside till ready to use.Blend or pound chilli, shallot, lemongrass, garlic and ginger till paste like.Mix in the Turmeric Powder.Heat 1 tablespoon oil in wok.Fry the paste till fragrant.Add in the seasonings and continue cooking ti...
More About: Seafood , Grilled

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