Saturday, June 28, 2008
I used half a medium cabbage and one carrot to make the vegetable base and I used sunflower seeds and melon seeds instead of almond bits. The resultant coleslaw actually had almost a similar taste to the KFC coleslaw which I love but it's even better according to dh's opinion. I am happy and this recipe is defintely a keeper.
Thursday, June 26, 2008
Here you can see my scoop of vanilla ice-cream sitting on top of my piece of banana cake and it has started melting away even as I was snapping the photo. It has really been hot these few days here.
Monday, June 23, 2008
Sunday, June 22, 2008
180 g salted butter
180 g caster sugar
3 nos. medium eggs
250 g cake flour
1 tsp baking powder
1 tsp soda bicarbonate
100 g mashed bananas
1 tub Bulla sourcream
Cream butter and sugar till light , fluffy and creamy.
Add beaten eggs, mashed bananas and sourcream till all blended.
Add in the cake flour mixture with the baking powder and soda bicarbonate.
Pour the batter into a lined 8" round cake pan.
Decorate with sliced bananas if you like.
Bake in a pre-heated oven at 180 degree C for about 60 minutes or till skewer comes out clean.
Saturday, June 21, 2008
Since I spotted yam being sold in the supermarkets these days, I decided to make yam ice-cream. This is also my dh's favourite ice cream flavour.
I was looking through many ice -cream recipes at IK and KC and finally gathered enough information to come out with this recipe which uses glucose syrup. I understand that this ingredient would help to make the ice-cream smooth and less icy. The sweetness of this ice-cream was also reduced so that my dad , being mildly diabetic could have a chance to eat it.
300 g steamed, mashed yam
300 ml UHT milk
150 ml diary whipping cream
50 g caster sugar
3 tbsp glucose syrup
2 tsp yam essence paste
Process the yam in a blender with the milk and the whipping cream.
Pour the mixture into the freezer bowl of the ice-cream maker with the paddle running.
Add in the glucose syrup, sugar and the yam essence paste.
Allow the mixture to churn for about 30 minutes or till the mixture thickens considerably.
Transfer mixture into container and freeze overnight.
Click HERE for the round-up at Mike's Table.
Friday, June 20, 2008
Thursday, June 19, 2008
1 kg frozen chicken thighs
4 tbsp shrimp paste powder
2 tbsp sugar
1 tsp salt
2 tbsp chinese cooking wine
1 tbsp sesame oil
Mix all ingredients together and marinade chicken parts for an hour or more.
Lay out chicken parts on aluminium paper lined tray.
Bake in a pre-heated oven at 200 degree C for 35-40 mins. or until chicken parts turn golden brown.
Monday, June 16, 2008
Baked Shrimp Paste Chicken .... $ 6.00 (chicken $5 and Shrimp paste $1)
SF Green vege with garlic .. $ 1.30 (vege $1 and fresh garlic 0.30cts)
SF Ham and Eggs ..................... $ 3.90 (Ham $3 and 3 eggs $0.90cts)
Five bowls of white rice ............. $ 2.50 ($0.50cts per bowl)
2 Gala apples, sliced ................. $ 1.00 ($0.50cts each)
Total Cost of meal S$ 14.70
Sunday, June 15, 2008
Saturday, June 14, 2008
Friday, June 13, 2008
In the previous ice-cream making attempt the eggless recipe resulted in an icy ice-cream. However this time round, the recipe required eggs and the ice-cream turned out smooth and milky. And of course I also had some help from my Kenwood Ice Cream Maker :0)
Thursday, June 12, 2008
So on this night the whole family gathered here for dinner and surprisingly the crowd was thin and we had a breeze of a time ordering and enjoying our meal here.
We had the roti prata kosong with the curry chicken, chocolate prata, mee goreng, fried chicken, mutton ribs curry, bandung and milo dinosaur.
Wednesday, June 11, 2008
For about 500 g of chicken thigh meat, I used two tablespoon of the sauce and half a teaspoon of salt and marinaded the meat for about an hour. After that I stir-fried the meat with some freshly chopped garlic. Added a little water to ingredients to make the gravy too. I garnished the dish with some green onions.
The boys tried it and said it was good. It was also not too spicy although the label did say it was Spicy Bulgogi Marinade.
Tuesday, June 10, 2008
So here I was with dh and we ordered the Spicy Moroccon Carrot soup and we had to take our bread from the bread bar. There was only the "focassia" looking one and half a bagel. The bread was hard and really nothing to shout about. As for the Walnut Carrot cake .... I must say it was good and I won't mind eating it again.
Monday, June 09, 2008
I preferred the soup version to the dry version and also the lean meat to the mixed meat. On the whole, it was a good meal and of course we would go back there again. What made the evening meal special was that ds A joined us for the meal and it was one of those rare and special time with him alone without his siblings.
Sunday, June 01, 2008
Since I have most of the ingredients ready in my cupboard I baked this without really knowing how it would turn out. I followed the recipe ... as close as possible. I used brown sugar instead of demerera sugar. Since I only had 200g of butter, I added in another 50 g of margarine as I ran out of butter. The result was a very sweet, chewy and oily kind of granola bar. I used a bitter chocolate ganache to offset the sweetness and also to decorate the top.
When cutting the flapjacks into squares, I had a terrible time trying to remove the pieces from the paper lining. I must have used the wrong paper for baking...sigh! As a result my flapjack pieces became distorted squares with the rolled oats practically falling out from the inside while I cut ... LOL.
Taste and texturewise, I need to eat a couple more pieces before I would really grow to like it LOL.
I've eaten a slice after the batch cooled down and refrigerated the rest to be eaten for the next couple of days. I must say now I like to eat them cold from the fridge because the slice gave a chewy texture without it being too oily. I must say they are addictive. I'm glad I took part in this challenge cos' now I'm into thinking of the number of variations I can use to bake flapjacks again :-)
Here's the ROUND-UP.