Tuesday, July 31, 2007
Here's the link to help you understand what the Foodie Blogroll is all about ..
The Left Over Queen
Meanwhile do check out the other food blogs too. I'm sure you'll be able to find some blogs that will be of interest to you.
Thursday, July 26, 2007
I learned about this when a church friend cooked this curry for a BBQ gathering sometime ago. His curry was shiok dh commented. Friend shared that different proportion of the curry powder combination will give a slightly different taste and you can add lemon grass, cinnamon stick, cardamon pods, fennel seeds and star anise. Oh the possibilites and I'm game to try. So here's sharing what I did tonight .....
1.2 kg chicken parts
6 tbsp chicken curry powder
2 tbsp meat curry powder
1 cup water to mix curry powder mixture into a paste
2 tomatoes, quartered
2 potatoes, cubed
1 yellow onion, cubed
1 cinnamon stick
2 star anise
5 cardamon pods
1/2 tsp fennel seeds
3 cloves garlic, chopped
1 tsp ginger powder
1 cup evaporated milk
600 mls of water
Heat up 3 tsp of oil and fry the cinnamon stick, cardamon pods, star anise and fennel seeds.Fry till they give a fragrance and then add the onions, garlic and ginger and then the curry paste. Fry till the fragrance is out.
Add in the chicken pieces and coat them evenly with the spices.
Add in the tomatoes and then the potatoes and fry for about 3 mins.
Add in the water till it covers the ingredients in the pot and let it boil for about 15 mins.
Reduce fire and let the pot simmer for another 45 mins. covered.
After 45 mins. uncover and add in the milk.
Let the pot simmer on low fire for another 10 mins.
Add salt and sugar to taste.
Ready to dish up and serve with warm rice.
The fillings are moist, sweet and tangy at the same time. You see on the pic I've already bitten half way into the puff before remembering to take a pic LOL.
Can't feel that I'm eating any crab flesh though but the sardines and onions were bite size. The good thing was that the puffs were still crispy and flaky after the 20 mins bus journey home. And they go down well with a hot cup of coffee for lunch :-)
Tuesday, July 24, 2007
Care to share a slice with me :-)
Ingredients for the biscuit base:
150 gm digestive biscuits, crushed
70 gm unslted butter, melted
Ingredients for the filling:
250 gm cream cheese, soften
50 gm sugar
half cup hot water
10 gm gelatine powder
1 tsp vanilla essence
Slices of kiwis (2 kiwi fruits, skinned and sliced)
Ingredients for jelly layer:
1 box lemon flavoured Tortally Jelly
1 cup hot water
1 cup cold water
4 tsp gelatine powder
Crush biscuits till fine and mix with melted butter.
Press the buttered biscuit crumbs into the base of the pan and refrigerate for a couple of hours to let the base harden.
Whisk soften cream cheese with sugar and vanilla essence till smooth and creamy.
Put the gelatine powder in the hot water and microwave this for about 20 secs.
This way the gelatine powder melts very well in the hot water.
Pour the gelatine mixture into the cream cheese mixture and stir till well blended.
Pour the above mixture into the prepared biscuit base and chill the mixture till 3/4 set.
Place the kiwi slices on top of the cream cheese mixture and refrigerate for another hour till the kiwi slices set into the cream cheese mixture.
Mix jelly powder in hot water together with the gelatine. Stir till dissolved and then add in the cold water.
Let the mixture cool a little.
Pour the cool jelly liquid over the cream cheese layer and refrigerate till the jelly layer sets.
So this was what we decided to eat. Fish steam boat at $26 for a whole red spotted grouper fish and yam and pak choy. The soup was delicious. And dh said that we must do this more often :-)
Monday, July 23, 2007
Actually the carrot cake is already very yummy when eaten lightly pan fried with a little oil.
Thanks S for sharing this with me!
It was an easy recipe using Toblerone Chocolate and the recipe was obtained from the Philadelphia Cream cheese box.
Saturday, July 14, 2007
Here's sharing with you the recipe which I got from KC and modified.
225 gm cake flour
1 1/2 tsp baking powder
100 gm butter, soften
50 gm brown sugar
4 tbsp maple syrup
200 gm durian puree
Cream butter and sugar till light and fluffy.
Add in the maple syrup and mix till well blended.
Add in eggs, one at a time till well blended.
Stir in the durian puree and mix well.
Add in the sifted flour with baking powder and fold into mixture.
Pour batter into loaf pan (8x4x2 inches).
Bake in a pre-heated oven at 180 degree C for about 50 mins or till skewer comes out clean.
Cool loaf and loaf can be kept in an air-tight container for about three days.
Refrigerate loaf if you want to keep it longer.
Thursday, July 12, 2007
Here's what I did ....
3 cups uncooked rice, washed and drained of water
1 yellow onion, diced
1 small tin button mushrooms, sliced
1 packet ham (8 slices), cubed
2 tbsps butter
1 can mushroom soup (Campbell)
Mixture of mozarella and cheddar cheese, shredded
Melt butter in a pan and stir-fry the onions till fragrant.
Add in the mushroom and ham and stir for a few minutes.
Add in the uncooked rice and mix well.
Transfer the rice mixture into the rice cooker and add enough water to cover the ingredients. Cook for one cycle.
When rice is cooked, portion out the rice into individual baking plates and ladle in about 2-3 scoops of the mushroom soup.
Add a layer of a mixture of shredded mozi and cheddar cheese.
Bake in a pre-heated oven at 200 degree C for about 20-30 mins.
You may want to bake the entire lot in a square aluminium pan.
Recipe makes 2 pans.
Here's sharing with you the recipe ...
250 gm butter
200 gm sugar
300 gm plain flour
2 tsp baking powder
100 gm walnuts, chopped
2 eggs, beaten
1 orange, juiced and zest
3 green apples, cored and cubed
Cream butter and sugar till light and fluffy.
Add in the beaten eggs and orange juice and zest.
Add in the walnuts and apples, mix well.
Fold in the flour.
Put batter in a loaf pan (8"x 4"x 2"). Recipe makes two loaf pans.
Bake in a pre-heated oven at 180 degree C for 60 mins.
Cool loaf pan on a wire-rack for about an hour before removing out of pan.
You may want to refridgerate loaf for about an hour before cutting.
Loaf may be kept in the freezer for up to 3 months.
Monday, July 09, 2007
250 gm plain flour
1 tsp baking soda
1/4 tsp baking powder
3/4 tsp salt
180 gm sugar
2 tbsp toasted sesame seeds
150 gm sunflower oil
100 mls evaporated milk
160 gm yam puree
2 nos egg, beaten
1 tsp yam essence/coloring
Mix wet ingredients to the dry ingredients till well blended.
Pour batter into a loaf pan .
Bake in a pre-heated oven at 180 degree C for about 60 mins. or till skewer comes out clean.
Wednesday, July 04, 2007
1 kg chicken parts
2 tbsp black soya sauce
1 tbsp light soya sauce
2 tbsp sugar
300 mls water
1 piece cinnamon stick
2 pieces star anise
6 pieces cloves
Add water and seasonings in a pot to boil.
Add in the spices, cover and boil them till fragrant (15 mins).
Add in the chicken parts and boil them for about half an hour, covered.
Do open cover and bast chicken parts with the gravy once or twice while cooking.
Turn off fire once chicken parts are done and soak them in the gravy for another 15 mins.
Remove chicken parts and serve with rice.
400 gm batang fish steak
Pound together 3 cloves of garlic and 5 slices of ginger
2 tbsp plum sauce
1 tbsp taucheo
1 tbsp rice vinegar
2 tsp sugar
quarter cup water
Marinade the fish with a tbsp each of sesame oil, chinese wine, corn flour and half tsp of salt for about half an hour.
Fry the fish steaks in about 4 tbsp of hot oil till cook. Remove and set aside.
Use 2 tbsp of hot oil to fry the pounded ginger and garlic mix, then add in the plum sauce and taucheo. Stir well.
Add in the fried fish, mix well and add in the rice vinegar and water.
Simmer for about 2 mins. and serve with white rice.
Monday, July 02, 2007
600 gm glutinous rice, washed and soaked overnight.
8 cloves garlic, chopped.
1 cup, dried shrimps, soaked overnight and drained.
20 pieces of dried chinese mushrooms, soaked overnight and then sliced.
(Keep the mushroom water for steaming the rice later.)
For garnishing ....
1 cup of fried onions
1 cup of pan-fried peanuts
green spring onions, chopped
For seasoning the rice ...
2 tbsp light soya sauce
1/2 tbsp dark soya sauce
1 tbsp sugar
1 tsp salt
1 tbsp sesame oil
Pepper to taste
Heat up 3 tbsp of oil and stir fry dried shrimps and chopped garlic till fragrant.
Add in the sliced mushrooms and the drained glutinous rice and stir till well blended.
Add in the rice seasoning and mix well.
Pour all ingredients from the frying pan into the cooking pot and add the mushroom water till it covers the top of the rice.
Turn on the rice cooker as per normal.
After the rice cooker beeps, check for rice doneness by fluffing up the rice( rice should be softened).
You may need to start the rice cooker again if rice is not ready.
Once rice has softened you may scoop rice onto plate and garnish with fried onions, peanuts, chopped green onions and sliced red chillis too.