Tuesday, March 29, 2011

Tonite's Dinner.....

Chicken Tikka with Chapati & Salad!!

Recipe adapted from Good Food Mag Nov 2010

  • 300gm skinless chicken breast, cubed
  • 150gm plain yogurt
  • 2 tbsp curry paste (I mixed 1 tbsp curry powder with 2 tbsp water)
  • 16 cherry tomatoes
  • frozen chapatis, cooked according to package
  • 8 wooden skewers, pre-soaked in water
  • 1 small japanese cucumber, sliced
  • 1 small red onion, sliced
  • chopped coriander leaves
  • some lettuce
  • 1/2 lemon juice
  1. Combine yogurt & curry paste evenly, add in chicken cubes. Marinate for at least 1 hour.
  2. For salad, combine cucumber, red onion, coriander leaves & lemon juice together. Chill.
  3. Thread marinated chicken cubes and cherry tomatoes onto the pre-soaked skewers (this will prevent the stick from burning).
  4. Cook over a lightly greased grill pan for 15-20mins, turning frequently, until cooked through and nicely browned.
  5. To serve, toss lettuce into the chilled salad and serve with chicken tikka and chapati.

Thursday, March 24, 2011

Seafood Fried Rice & Crab Cakes

Seafood Fried Rice : crabstick, prawns, french beans, garlic, ginger, pepper, light soya sauce....

Recipe modified from March 2o11 Good Food Mag
(12 cakes)
  • 250gm crab meat
  • 3 slices fresh wholemeal bread
  • 80gm french beans
  • 2 cloves garlic, minced
  • 1 tbsp grated ginger
  • 3 stalk spring onion, chopped
  • 1 sprig parsley, chopped
  • 1 egg, beaten
  • 2 tbsp mayonnaise
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  1. Diced french beans and blanched in boiling water for 1 min. Drain away water.
  2. Process wholemeal bread in food processor till fine crumbs formed.
  3. Place all ingredients into a mixing bowl. Stir well to combine.
  4. Heat 2 tbsp olive oil in a pan. Shape mixture into 12 round patties and fry till each side is golden brown.

Wednesday, March 23, 2011

Crunchy Chocolate Chips Cookies

Nothing beats a batch of freshly baked homemade chocolate chips cookies! this time round is Mummy whom herself cravings for some chocolate chips cookies! :D Yesterday night browsing through some food blogs and found this recipe, as I want a crunchy version cookie therefore decide to try out this recipe :D feels so satisfying munching away these cookies! :D

Recipes Modified from All That Matters

Ingredients (approx. 60 cookies)
  • 125gm unsalted butter
  • 100gm fine sugar
  • 50gm Splenda Brown Sugar Blend
  • 1 egg
  • 1 tsp vanilla essence
  • 190gm plain flour
  • 30gm cornflour
  • 1/2tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 180gm Semi-Sweet Chocolate Chips
  • Preheat oven to 180 deg cel. Line baking trays with baking sheets.
  • In a large bowl, cream butter and sugar till fluffy and pale. Add egg, vanilla & salt, beat on low speed until blended.
  • Sift in flour, baking powder and baking soda and stir with a wooden spoon until just blended. Add the chocolate chips and mix well.
  • Shape the dough into small balls 11gm each and place on the baking sheets, spacing them about 2 inches apart.
  • Bake the cookies for 12 minutes or until golden brown around the edges. Let the cookies cool briefly on the sheets before transferring them to the racks to cool completely. Store in airtight containers when cooled.
Thanks Lisa for inviting me to link to her Sweets for a Saturday #10!

Tuesday, March 22, 2011

Blackberries Oatmeal Muffins

Still have some oatmeal which I need to clear soon as is going to expire soon! This batch of berries muffins is so moist and loaded of juicy berries :D My boy eaten 2 after it cool down! :D Recently he's under going growth spurt...keep eating n eating...so nowadays have to standby some snacks in case he gets hungry again :D

Ingredients (9 mini muffins)
  • 1/2 cup unsweetened soy milk
  • 1/2 cup oatmeal
  • 1 egg
  • 2 tbsp olive oil
  • 1/2 tsp vanilla essence
  • 60gm plain flour
  • 3 tbsp brown sugar
  • 1 tsp baking powder
  • 1/4 teaspoon salt
  • 1 cup frozen blackberries


  1. In a small bowl, combine milk and oats and soak for 15 minutes.
  2. In a separate bowl, beat together egg, vanilla essence and oil; stir in oatmeal mixture.
  3. Sift together flour, baking powder and salt. Stir in sugar.
  4. Stir flour mixture into wet ingredients, just until combined. Fold in blackberries.
  5. Spoon batter into muffin cups until cups. Bake in preheated oven 200 deg cel for 15mins, until a toothpick inserted into the center of a muffin comes out clean.

Monday, March 21, 2011

Oat Bran Raisin Muffins

10 mini oat bran raisins freshly baked this morning! happens to make some apple puree for my gal, therefore added some apple puree into the muffins instead of using apple sauce as suggested by the original recipe :D My 2 kiddos each taken 1 for afternoon snack, yum yum...yes my 14mths old gal finished the whole muffin as it is small, therefore just nice for her lil tummy :D

  • 90gm oat bran
  • 90gm plain flour
  • 40gm brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 teaspoon salt
  • 1/4 tsp cinnamon powder
  • 1 egg, lightly beaten
  • 1/2 cup apple puree (2 apples steamed & mashed)
  • 2 tbsp olive oil
  • 3 tbsp raisins

  1. Sift plain flour, cinnamon powder, baking powder & baking soda in a mixing bowl. Add in brown sugar, oat bran and salt. Stir to mix evenly.
  2. Add in beaten egg, apple puree & olive oil. Mix until well-blended. Fold in raisins. Set aside for 10mins.
  3. Spoon batter into muffin cups. Bake in preheated oven at 200 deg cel for 12-15mins until golden brown.

Thursday, March 17, 2011

Mango Basil Chicken

Yes is mango again! :D is so cheap costing only $1.99 for 3 sweet mangoes! :) I found this recipe on AllRecipes.com whereby I modified the recipe by adding some lemon basil. I actually intend to use mint but not available and happen to find some basil. I've seen thai sweet basil, normal basil but first time come across lemon basil & cinnamon basil!!. I'm thinking the lemon basil should be compatible with the citrus sauce, therefore got a packet to try out. While I was plucking out the leaves from the stem, I took a leaf and smell it....indeed got tinge of lemon smell!!

No additional seasoning is required for the sauce as the natural sweetness & flavours are attributed by the orange juice & mango cubes!! so yummylicous dish! :D

  • 4 skinless chicken breasts
  • 1/2 tsp salt
  • 1 tsp freshly ground black peppercorn
  • 2 mangoes, peeled & cubed
  • 2 zucchinis
  • 1 red onion, chopped
  • 300ml fresh orange juice
  • 12gm lemon basil, finely chopped
  • 2 tbsp olive oil
  • cornstarch water
  1. Marinate chicken breasts with salt & ground black pepper for at least 30mins.
  2. Shave zucchinis into thin slice. Place into a microwave proof dish. Drizzle over 1 tbsp olive oil and pinch of salt. Seal the dish with a cling wrap. Microwave high for 5mins.
  3. Heat 2 tbsp oil in non-stick pan, place over chicken breasts. Pan fry till both sides are golden brown and thoroughly cook. Remove.
  4. With remaining oil in pan, add in red onions and fry till soften for about 1 min. Add in cooked chicken breast and pour in orange juice. Coat the chicken breast with the juice evenly. When the mixture starts to boil, stir in chopped mangoes and lemon basil. Mix evenly.
  5. Stir in cornstarch water and cook till sauce thicken. Remove from fire.
  6. To serve : Place zucchini on a serving plate. Place 1 chicken breast over the zucchini. Scoop mango sauce over and serve with rice.
Aspiring Bakers #5 : Fruity March (March 2011)

Wednesday, March 16, 2011


I first tasted this dish which my mother-in-law cooked sometimes back. Initially I does not realised is potato as the texture is still full of crunch after cooking! I did not ask her the proportion of the seasoning, I just adjust the taste while I stir-fry this dish :D But one tip I got from her is to rinse the grated potatoes several time till the water runs clear. This will remove the excess starch and will not cause the potato to be mushy after cooking.

Before adding in the chilli padi, I dish up one portion for my boy! :D
  • 3 russet potatoes
  • 200gm pork fillet
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 2 chilli padi, chopped (optional)
  • 4 tbsp dark vinegar
  • 1 tsp sugar
  • 1/2 tbsp light soya sauce
  • 1 tsp sesame oil
  • 1/4 tsp salt
  1. Slice pork fillet into fine strips. Marinate with grated ginger, 1 tsp sesame oil, 1 tsp light soya sauce, 1 tsp chinese wine, 1/3 tsp salt & 1/2 tsp cornstarch. Set aside.
  2. Fill a pan with 4 cups water & 1/4 cup apple cider vinegar. Mix evenly.
  3. Peel potatoes & grate coarsely over the pan of water.
  4. Drain away liquid. Rinse grated potatoes 3-4 times till water runs clear. Place grated potatoes over a sieve and let it drain dry.
  5. Heat 2 tbsp oil in pan. Add garlic and fry till fragrant. Add in marinate pork and fry for 2 mins.
  6. Add in grated potatoes and mix evenly. Stir fry for 3mins. Add in seasoning and mix evenly. Adjust taste accordingly. If you like it more sour, add some more dark vinegar. Stir in chilli padi if you want it spicy.

Sunday, March 13, 2011

:) Less Salt, Less Oil, More Vege :)

These are the few dishes I've done this morning! Using olive oil and less seasoning so that can taste the natural sweetness of the vegetables and also healthier! :D Actually my father-in-law has a heart operation not long ago and his diabetes is not stable 'cos of his irregular meals. So now me and my sis-in-law take turns to prepare his meals to ensure he take proper healthier meals...Besides the following dishes, I also cooked a steamed fish, steamed brinjal & steamed spinach, all these food will last him the next 2 days for lunch & dinner !! yes steamed food is best to consumed immediate but for some other reason this is the best arrangement :(


Bittergourd & Tomato Soup
  • 1 large bitter gourd
  • 4 tomatoes
  • 2 large carrots
  • 2 slices ginger
  • 350gm pork ribs
  • salt to taste

  1. Blanch lean pork in boiling water for 1min. Drain away water.
  2. Remove seeds of bitter gourd and slice in small chunks. Cut the tomatoes into quarters.
  3. Slice carrots into small chunks.
  4. Place all ingredients except salt in a pot with 2.5 liter water. Bring to boil. Lower heat & simmer for 2 hours. Add salt to taste.


Chicken Stir-fry with Pumpkin & Tomato
  • 400gm pumpkin, cubed
  • 2 tomatoes, peeled & diced
  • 1 bell pepper, diced
  • 5 water chestnut, peeled & diced
  • 2 tbsp sliced ginger
  • 3 cloves garlic, minced
  • 200gm chicken breast
  • 1 cup water
  • salt to taste
  1. Cut chicken breast into small cube. Season lightly with 1 tsp sesame oil, 1 tsp light soya sauce, 1 tsp chinese wine, corn flour & dash of pepper.
  2. Heat 2 tbsp olive oil in pan. Add garlic & ginger. Stir-fry for 1 min till fragrant.
  3. Add chicken and stir-fry for a min. Add pumpkin and mix evenly. Add in tomatoes, bell pepper & water chestnut and a cup of water. Bring to boil. Cover and simmer till pumpkin is tender and liquid reduce. Add in salt to taste.


Winter-melon with Minced Pork

  • 700gm winter melon
  • 8 dried shitake mushroom, softened
  • 150gm minced pork
  • 100 carrots
  • 2 tbsp sliced ginger
  • 1 cup water
  • 1 tsp sesame oil
  • salt to taste

  1. Marinate minced pork with 1 tsp sesame oil, 1 tsp light soya sauce, 1 tsp chinese wine & dash of pepper. Set aside.
  2. Peel & remove seeds of winter melon. Dice mushroom and carrots.
  3. Heat 2 tbsp olive oil in pan. Add ginger & fry till fragrant. Add mushroom and stir-fry for 2 mins.
  4. Add minced pork and mix evenly.
  5. Add winter melon, carrots & 1 cup of water. Bring to boil. Cover and simmer till melon is soft. Drizzle in 1 tsp sesame oil and add salt to taste.


Stir-fry Wild Yam & Asparagus
  • 300gm wild yam, cubed
  • 5 asparagus, peeled & sliced
  • 8 baby corn, sliced
  • 2 tbsp sliced ginger
  • 1 tsp sesame oil
  • 1 cup water
  • salt to taste
  1. Heat 2 tbsp olive oil in pan. Add ginger and fry till fragrant.
  2. Add in wild yam, asparagus & baby corn and mix evenly.
  3. Add in 1 cup water and bring to simmer. Cover and simmer till wild yam is tender. Add some more water if the mixture is too dry. Add in sesame oil and salt to taste.

Thursday, March 10, 2011

Fruity Soy Agar Agar

So happy with this agar agar as each layer stick to each other without falling off after unmoulding :D To ensure the layers are adhered well, just use a fork to 'scratch' the surface (after slightly harden) before pouring over a new layer of liquid :D Can see what fruits I added to the agar agar?? They are kiwi, mango & strawberry!! real fruits puree with no addition artificial flavourings :D I've only added a tiny little bit of green colour paste to the kiwi mixture :D Initially I've only wanted to make a mango & strawberry agar agar. Then I was inspired by the traffic light colour and wondering what green colour fruits I can used ! So the first green fruits that comes into my mind is Kiwi!

  • 150gm fruit puree (can use kiwi, mango, strawberry, dragonfruit, honeydew.....)
  • 1/2 tbsp agar agar powder (I've used 1 pkt of 12gm agar agar powder to create 3 layers of fruity agar agar)
  • 1/2 cup water
  • 3/4 cup unsweetened soy milk
  • 3 tbsp sugar
  1. Dissolve agar agar powder in water. Add soy milk & sugar. Bring to boil for 1 min.
  2. Turn off heat. Stir in fruit puree and mix evenly. Pour into mould and set.

Aspiring Bakers #5 : Fruity March (March 2011)

Tuesday, March 8, 2011

Steamed Cake #02 - Passion Mango Cake

Mango season is here again if you have noticed :D The cake is soft and fluffy with very distinctive passion fruit flavour though the mango puree added is much more. But I still love the taste of the cake, very light and moist :D One thing about steamed cake is that if over steamed it will not be overcooked unlike baked ones hehehe....

Passion Mango Cake

Recipe Source : Magic Steamed Cake by Alex Goh

  • 4 eggs
  • 200gm sugar
  • 60gm passion fruit pulp
  • 150gm mango puree
  • 150gm unsalted butter, melted
  • 300gm plain flour
  • 2 tsp double action baking powder
  • 1/2 tsp baking soda
  1. Using a electric whisk, beat eggs & sugar for 10mins until thick and fluffy.
  2. Beat in passion fruit pulp and mango puree. Beat in melted butter.
  3. Fold in sifted flour and baking powder.
  4. Pour batter into a lined 8" cake pan (I used a 9"x5" cake pan & 4" cake pan) and steamed over boiling water for 50mins.

Aspiring Bakers #5 : Fruity March (March 2011)

Thursday, March 3, 2011


  • 10 medium prawns (trimmed & deveined)
  • 6 slices ginger
  • 1 tbsp rice wine
  • 1 tsp salt
  • 1 tbsp light soya sauce
  • 1 tsp sugar
  • 1 tsp rice wine
  • 1 tsp vinegar
  1. Mix rice wine & salt evenly.
  2. Place prawn over a steaming plate. Arrange ginger on the prawn. Drizzle #1 evenly over the prawns. Steam on high heat for 8 mins.
  3. Combine light soya sauce, sugar, rice wine & vinegar. Serve as dipping sauce.

Wednesday, March 2, 2011

Steamed Food...

My lunch today is steamed sweet corn rice & steamed winter melon with salted egg with minced chicken. 2 days ago received my new layer steamer as my dear husband burnt my previous old one!!!! YES HE BURNT IT!! lucky he did not burn down the whole kitchen or....is so dangerous when I thought of it. I've always remind him do not leave the stove on without tending it, but he never seems to listen! I always have the habit of cooking a pot of soup overnight so that next day I am more free to handle other stuffs. That particular night I've reminded him not to touch the soup as it is not done yet. But because of his helpfulness, he turned on the stove - -"

The next morning around 6am plus I woke up and smelling something weird. But I went back to laze around on bed thinking the smell is caused by the air around my area which happens quite often. After 10mins or so I walked into the kitchen and to my horror the hob was turned on on full power and the pot...sigh...and I found my dear husband fallen asleep in the living hall! he really got it from me not because of the pot of soup being ruined, what if the whole place caught fire when all of us were in deep sleep!!

That's how I got my new layer pot costing $138. But to my disappointment, I realised the quality of the pot is so different from the previous old one. It was my hubby whom went to purchase the pot so I'm not there to check. The weight of the pot has reduced tremendously especially the top layer. This means that the material of the whole pot is actually thinner now :( I've been using this pot for over 7 years, so the moment I handle the pot I can discover the difference there. But least now I got a new pot which I cannot do without it :)

  • 1 slice winter melon, about 700gm
  • 200gm minced chicken
  • 1 salted egg, separated
  • 1 stalk spring onion
  • 3 slices ginger
  • 1 tsp sugar
  • 1/2 tsp pepper
  • 1 tsp sesame oil
  • 1 tsp corn flour
  1. Chop spring onion & ginger finely. Combine with minced chicken, salted egg white & seasoning, mix evenly.
  2. Peel winter melon and remove the seeds. Place the minced mixture into the hollow winter melon. Place the salted egg yolk on the minced.
  3. Steam over boiling water for 30mins until cook through.

Combine 2 cups rice, 2 cups water and 200gm sweet corn kernels and cook as usual.

Tuesday, March 1, 2011

Steamed Cake #01

This is my latest collection "Magic Steamed Cake" by Alex Goh! :D There are couples of interesting recipe which I would like to try out :D Just do not feel like using the oven therefore now crazy over steamed cakes! >o<....

The first steamed cake in this recipe book I've try out is Chicken Cheese Cake. No need electric mixer, just a handwhisk will do :D No complicated steps, just need to fry the savoury chicken mixture, cool down before mixing in the cake batter. One thing to take note is that the steamer must be ready before the cake batter is done. Same theory as oven which must be preheated before putting in the cake pan :D

But after happily putting in the pan in the steamer, then realised I've forgotten to add the cheese!! >slap head<....really become Chicken Cake 鸡蛋糕 instead of Chicken Cheese Cake!...Nevertheless this savoury cake still taste good, soft & fluffy and no wierd after taste.

Chicken Cheese Cake

  • 2 tbsp corn oil
  • 50gm diced onions
  • 100gm diced chicken
  • 80gm diced carrots
  • 1 tsp chopped fresh rosemary
  • 1 tbsp worcestershire sauce
  • 80gm grated cheddar cheese
Cake Batter Mixture:
  • 3 eggs
  • 60gm soy milk
  • 100gm corn oil
  • 50gm sugar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 180gm plain flour
  • 2 tsp double-action baking powder
  • 1 tsp baking soda
  1. Marinate diced chicken with worcestershire sauce for 15mins. Heat up 2 tbsp oil in pan, add onion and fry till soften. Add carrot & rosemary and stir fry for 2 mins. Add in chicken and mix evenly. Fry till fragrant and cooked. Set aside to cool down.
  2. Combine eggs, soy milk, corn oil, sugar, salt & pepper in a mixing bowl. Using a handwhisk, mix till sugar dissolves.
  3. Sift in flour and baking powder and fold till batter formed.
  4. Stir in cooked chicken mixture & cheese and mix till combined.
  5. Pour batter into a lined 7" square cake pan and steamed over boiling for 60mins. Cool completely before slicing. Stored in air-tight container and chill. Best consumed within 3 day.
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