Wednesday, October 1, 2014

Chicken Soup #1 : Peanut Root Chicken Soup 花生根鸡汤

I've been seeing this root vegetables in the wet market for quite sometime but always give it a miss :) There are claims (not proven) that peanut roots will help in aid of height development, a good source of food for those in puberty. I am doubtful with the claims, to grow tall and healthy, balanced diet with healthy lifestyle and genes all play a part. But kiasu Mummy again...any food that is good for kids will sure try to prepare for them regardless they like it or not :D Thankfully they like the soup a lot! Sweet (I've added dried figs) & nutty (I've added extra dried peanuts) nourishing chicken soup which I think is great for the whole family. 

This is how the fresh peanut roots look like, very leafy bunch with lots of soil in between the fresh peanuts.

I've actually rinsed the trimmed roots more than 20 times so as to clear the soil and dirt as much as possible...

  • 250gm fresh peanut roots (net wgt after trimming away stems & leaves)
  • 1/2 chicken
  • 2/3 cup dried peanuts
  • 4 large dried figs
  • 15 pcs small red dates
  • 1 tbsp dried wolfberries, rinsed and soaked briefly in some water
  • 1 tbsp rice wine
  • salt to taste

  1. Rinse peanut roots thoroughly till water runs clear. Soak for 30mins and rinse thoroughly again to remove all sandy grits. Bring a pot of water to boil, add in peanut roots and boil for 1 min. Drain away water.
  2. Place the blanched peanut roots, chicken, dried peanuts, figs, red ages in a deep pot. Add in 8 cups water. Bring to boil. Cover and simmer on low heat for 2.5 hours.
  3. Add in wolfberries, rice wine and salt to taste. Cook for another 5 mins. Turn off heat and ready to serve.

I Love Pumpkin!

Seriously I love pumpkin so much that I been using pumpkin/ butternut squash in lots of my cooking and baking as it is such a versatile fruit to incorporate into our daily meals! Hopefully for the coming weeks, am able to share with you all the new recipes I've attempted using pumpkin :) Meanwhile let's droolz on the pictures hahaha.....

Pumpkin Velvety Butter Cake, Pumpkin Cheesecake, Pumpkin Doughnuts, Pumpkin Wholemeal Bread, Pumpkin Wholemeal Pancakes, Pumpkin Layer Kuih

Butternut Squash Pasta, Pumpkin Fried Meehoon, Pumpkin Soy Chicken Soup, Pumpkin Steamed Ribs

Others recipe I've attempted using pumpkin! 

Monday, September 29, 2014

Expresso Pecan Brownies

Let's chase away this Monday blues with this chocolaty and moist pecan brownies! Great with along a glass of cold milk or for a more sinful treat, top with a huge dollop of vanilla ice-cream! 


  • 80gm dark chocolate, chopped into small pieces
  • 90gm unsalted butter
  • 80gm plain flour
  • 30gm cocoa powder
  • 3 tsp Nescafe coffee granules
  • 1/4 tsp salt
  • 150gm sugar
  • 2 large eggs
  • 1 tsp vanilla paste
  • 50ml sour cream
  • 1 cups toasted pecans, coarsely chopped 
  • 1/3 cup mini dark chocolates chips for topping
  • 12 whole toasted pecans for topping


  1. In a medium bowl combine butter and chocolate. Place the bowl over a pot of simmering water. Stir occasionally till chocolate is well dissolved. Cool down slightly.
  2. In a medium bowl, combine sugar, eggs, vanilla and sour cream and whisk till mixture is smooth. Add chocolate mixture and stir till will combined.
  3. Sift flour, cocoa powder, coffee granules and salt over, fold lightly till well blended. Fold in pecans.
  4. Pour batter into a fully lined pan and spread evenly. Press whole pecan lightly on top of the batter. Sprinkle chocolate chips over.
  5. Bake in preheated oven at 180 deg cel for 35 mins. Leave brownies in pan to cool. Cut into 12 squares .

I'm joining Best Recipes for Everyone September 2014 Event Theme: Chocolate Wonderland hosted by Fion of XuanHom's Mom.

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