Coleslaw

Thanks to Sri who shared her take HERE on the perfect coleslaw I managed to adapt the recipe keeping the all important sauces shown here.
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.

Homemade Vanilla Ice Cream

I found the recipe HERE and it was really good. My boys couldn't stop eating. The recipe uses the egg custard method to make a smoother and softer ice-cream. And they are asking me to make more LOL.
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.

Beef Bulgogi with Buna Shimeiji Mushroom

I bought the frozen shabu-shabu beef slices from the supermarket and used the pre-mixed bulgogi sauce to cook this. Also added a packet of the buna shimeiji mushrooms to make the dish a little less meaty. It's a good and tasty dish which I would do again :-)

Banana Sourcream Cake

Since I had a couple of large bananas overripening, I baked this for teatime. Oh I really love this cos' it's so moist and soft. I adapted the recipe from HERE and used a tub of sourcream for the bake.

Ingredients:

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

Method:

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.

Homemade Yam Ice Cream

I came across a blog Mike's Table organising a Frozen Dessert Challenge and decided to submit this entry.

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.

Ingredients:

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

Method:

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.

Kong Bak Yam

This is the week I bought 1 kg of yam and used one third of it to make this dish. The recipe was adapted from HERE at KC. I followed the recipe and did not use the spices knowing my family members are not fond of them. Dh, ds A and I enjoyed the dish as the yam made the fat pork belly less oily to taste.

Baked Shrimp Paste Chicken

This is a variation of the Grilled Shrimp Paste Chicken I had done previously. It tastes just as good without the Crispy Fry Mix.

Ingredients:

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

Method:

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.

Masak-Masak Challenge 2

This challenge came from the M4M Forum HERE

I've completed mine this evening for dinner ..... Cost of meal $ 14.70

Breakdown .....

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