Hello all my friends, it's been quite a while since I last update my blog. I've been quiet busy and going through some life altering changes which have preoccupied my time for the past few months.
As the year comes to a close, it's with a sense of satisfaction that we can look back on a year that in many respects been fun, challenging and rewarding. The dawning of a new one provided an excellent opportunity to wipe the slate clean and make a fresh start. Life is full of obstacles and tests. It's up to us to pass them. Certain things are not mean to be, we just have to learn from it, accept it and move on.
Forget the things that made us sad and remember those that make a fresh start. Forget the troubles that passed your way and remember the blessing that come each day.
Let go of what isn't helping your soul, smile and grow.
Let go of the baggage you know you need to leave it behind.
Let go of worrying about everyone else's opinion of your life.
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| Pink Rain Lily |
If you are right then there is no need to get angry.
And if you are wrong then you don't have any right to get angry.
Patience with family is love.
Patience with others is respect.
Patience with self is confidence and patience with GOD is faith.
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| Golden shower |
Never think hard about the PAST, it brings tears.
Don't think more about the FUTURE, it brings fear.
Live this moment with a smile, it brings cheer.
Every test in our life makes us bitter or better.
Every problem comes to make us or break us!
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| Tropical plant |
The choice is ours whether we become victims or victorious.
Beautiful things are not always good but good things are always beautiful.
Do you know why God created gaps between fingers?
So that someone, who is special to you, comes and fills those gaps, by holding your hand Forever.
Happiness keeps you sweet but being sweet brings happiness.
Some of my throwback recipes since I started blogging in 2011.
Bubur Cha Cha
Ingredients
A)400gm fresh grated coconut (2 coconut)
150mls cool boil water for no 1 coconut milk
800mls water for no 2 coconut milk
B) 300gm diced sweet potato
300gm diced yam (use China or Thai yam)
C) 100gm sago (wash and soak for 15 mins)
D) 150 to 200gm sugar OR TO TASTE
500mls water
4 pandan leaves (omit if you don't have )
Method
1/ Add the 150 mls water to grated coconut and squeeze with a muslin cloth for no 1 coconut milk. Keep aside.
2/ After squeeze the number 1 coconut milk, add the 800 mls water to grated coconut again and squeeze with a muslin cloth for no 2 coconut milk. Keep aside.
3/ Peel sweet potato and yam, rinse and cut into cubes.
4/ Steam the sweet potato and yam separately for 15 to 20 mins till cooked. Set aside.
5/ Boil the 500mls water with sugar, pandan leave and salt for 10 mins.
6/ Add sago and the no 2 coconut milk to sugar sryup (No 5) and bring to boil, stirring all the time. Cook till the sago turn transparent. ( ADD WATER AS REQUIRE TO THE CONSISTENCY YOU WANT.) Then add no 1 coconut milk , stir well and remove from stove. DO NOT BOIL THE NO 1 COCONUT MILK TO PREVENT CURDLING.
7/ To serve, place a tablespoon full each of cooked sweet potato, yams and sago jelly in small bowl. Add desire amount of cook coconut milk. Serve hot or cold.
Note: For those in oversea if you can't get fresh coconut, can use canned coconut milk but the taste will not be so tasty as fresh coconut milk.
1/ If using canned coconut milk, omit the A ingredients.
Bring the 500mls water and soaked sago to boil. Boil until the sago turn transparent. Add sugar to taste.
2/ Add the canned coconut milk, stir well and boil until simmering. Remove from heat.... follow step 7 to serve.
**** Add water and canned coconut milk to your desire consistency.
To make Green Sago-flour Jelly
1/ Sift 100gm tapioca flour in a mixing bowl.
2/ Add 80mls boiling hot water and stir with a wooden spoon to combine.
3/ Knead to form a firm dough. Dust with flour to prevent sticking and knead till smooth.
4/ Add few drop coloring to the dough and knead till color blends in.
5/ You can divide into 3 or 4 parts and add different food color.
6/ Roll the dough into thin long strips of about 1cm in diameter. Cut the strips into small triangles.
7/ Bring a small pot of water to boil. Put in the sago triangles in the boiling water, stirring all the time to prevent sticking together. Scoop out the cooked sago jelly as soon as they float to the surface.
8/ Soak them in cold water for 10 mins to prevent sticking together.
9/ Drain and place in a bowl, add 1 tbsp sugar and mix well. Serve with cook sweet potato, yam and coconut milk
Ondeh Ondeh
Ingredients
260gm glutinous rice flour
1 1/2 tbsp tapioca flour
80gm steamed sweet potato - mashed
1 tbsp corn oil
150gm water
Filling: 1 piece of chopped gula melaka (palm sugar)
Coating: 1 grated coconut + 1/4 tsp of salt = steam for 5 mins.
1/ Sift glutinous rice flour and tapioca flour together.
2/ Add steamed sweet potato, corn oil, water and knead into a smooth dough.
3/ Divide the dough into small balls. Flatten the dough slightly and wrap with chopped gula melaka. Seal it properly and keep aside.
4/ Boiled a pot of water, when boiled put in the sweet potato ball, scoop out the sweet potato balls as soon as it float to the surface.
5/ Coat with grated coconut.
Pandan leaves aka screwpine plant from my mini garden
Kuih Koci
Ingredients
280gm sweet potato (steam and mash)
320gm glutinous rice flour
1 tbsp tapioca flour
2 tbsp oil
1 tsp pandan paste
170mls water
Banana leaves
Method
1/ Prepare banana leaves, cut to about 4 x 6 in or any desire size, wash and scald in simmering water for till banana leaves soften.
2/ Sift both type of flour together, add sweet potato, oil, pandan paste and water to knead into a smooth dough.
3/ Cover and let it rest for 10 mins.
4/ Divide dough into small balls.
5/ Wrap with coconut filling and seal tight.
6/ Brush some oil on the banana leave, put the dough in the middle of the banana leaves and wrap into a neat parcel.
7/ Prepare steamer, when water boil steam the kuih koci for 20 mins.
Coconut Filling for kuih koci
Ingredients
300gm grated coconut
2 tbsp castor sugar
150gm gula melaka (palm sugar)
1 tsp salt
2 tbsp water
1/2 tbsp tapioca flour mix with 1 tbsp water
1/ Chopped gula melaka into small pieces.
2/ Boil the gula melaka, sugar, salt and water till both the sugar melt.
3/ Add grated coconut and lower the heat. Cook till almost dry.
4/ Add the tapioca flour mixture, stir thoroughly. Cook for another 5 mins. Remove to tray and cool.
Mini sponge cake with shredded coconut
Brush the mold with some oil, filled with shredded coconut.
Stack 2 mold together, press hard so that the shredded coconut will stick together.
Ingredients for sponge cake
4 eggs
200gm caster sugar
300 gm plain flour
1 tsp baking powder
2 tsp ovalette
8 oz thick coconut milk
1 tsp salt
1 tsp pandan paste
Topping
1/2 shredded fresh coconut
1/2 tsp salt
1 tsp corn flour
1/ Mix the topping ingredients together and keep aside.
1. Sift flour and baking powder.
2. Beat sugar, eggs and ovalett until fluffy.
3. Add coconut milk, pandan paste and mix well.
4. Add flour and mix till well blended.
5. Brush the mold with some cooking oil, fill 1/4 of the mold with shredded coconut.
6. Stack 2 mold together and press till shredded coconut is firm.
7. Fill the sponge cake mold with batter till full.
8. Prepare steamer, when water boil put in the mini sponge cake, steam for 10 mins.
9. Cool a little, remove the cake from the mold.
10. Serve with ice coffee or tea.
Coconut Lime Square
1/ Preheat oven at 180 deg c
2/ Sift flour, add sugar and coconut, mix well.
3/ Cut butter into small cube, rub with your finger tips to resembles bread crumbs.
4/ Knead lightly into a dough.
5/ Grease a 20cm square pan, pat the dough evenly into prepared pan..
6/ Bake for 20 mins, remove form oven, pour the custard over the crust and bake for 20 mins.
7/ Sprinkle toasted coconut and bake at 150 deg c for 10 mins or until custard set.
8/ Cool completely, chill in fridge for 1 hour and cut into 5cm square. Decorate with a small slice of cut lime.
1/ Beat eggs and sugar lightly.
2/ Add flour, lemon juice, lemon zest and mixed until well blend.
3/ Pour custard mixture over the crust and bake for 20 mins.
4/ Sprinkle toasted coconut and bake at 150 deg c for 10 mins or until custard set.
5/ Cool completely, chilled in fridge for 1 hour and cut into 5cm square.
Decorate with a small slice of cut lime.
(Recipe adapt from Ritz Crackers with modification.)
Ice Bath
A) 1 tbsp sea salt
2 tbsp lemon juice
1 tbsp cayenne pepper
1 bowl water
1/2 cup ice cubes
Mix all the ingredients together and chill in the fridge till ready to use.
Bathe the cooked shrimp in ice bath till ready to be serve.
To cook the shrimp.
B) 1 tbsp sea salt
2 tbsp lemon juice
1 tbsp cayenne pepper
2 cups water
1 bay leave
12 medium size shrimp
Fresh shrimp from the wet market.
1/ Peel off the shrimp shell, wash and pat dry. Marinate shrimp with 1 tsp sugar and dash of pepper.
2/ Mix all the (B) ingredients together and bring to boil. Add in the shrimp and boil the shrimp till turn pink.
3/ Remove the shrimp and soak in the ice bath (from A mixture)
Topping
C) 1 tbsp cream cheese ( room temperature)
1.5 tbsp mayonnaise
1 tsp chopped spring onion
1 tsp chopped celery
Pinch of salt
Dash of cayenne pepper
1 to 2 tsp of lemon juice
Mix all the (C) ingredients together and chill in the fridge till ready to serve.
D) Ritz crackers or any cheese crackers
I use this Spray cheese crackers.
E) Garnishing
Chopped celery
Chopped carrot
Chopped coriander
Top each cracker with shrimp and scoop a teaspoon of cream cheese mixture on top the shrimp. Garnish with celery, carrot and coriander leaves.
If you prefer something more cheesy, add a slice of cheese on the cracker. This is sure eyes rolling for those who love cheese.
A eye catching, pretty plated appetizer to wow your friends.
Ingredients
2 pieces bean curd
2 red chillies
2 green chilies
2 to 3 bird eye chillies (optional)
1/4 bowl of anchovies
Salt and pepper to taste
1. Cut bean curd into 1 inch strip.
2. Removed chillies seed and cut into strip.
3. Washed and drained the anchovies.
4. Heat up the oil and deep fried the tofu until crispy. Drained and keep aside.
5. Discard some oil, leave about 1 tbsp oil. Fried the anchovies until crispy, add the 3 types of chillies and stir fry for 2 minutes. Add salt and pepper to taste.
Add the fried bean curd and mixed well.
6. Serve with rice or porridge.
Clam Noodle
Recipe for 1 portion
50gm glass noodle
6 large prawn
6 large clams
2 leaves Chinese cabbage
3/4 bowl of bean sprouts
1 small sprig spring onion
1 small sprig coriander leaves
2 cloves garlic
1 tbsp oil
Seasoning ingredients for prawn
2 tsp soya sauce
1/4 tsp pepper
1/2 tsp sugar
Seasoning ingredients for the noodle gravy
1/2 bowl water
1.5 tsp salt or to taste
2 tsp black soya sauce
1/2 tsp pepper corn - crush finely
1/2 tbsp oyster sauce
dash of sesame oil
2 tsp corn oil mix with 1 tbsp water
1/ Peel the prawn shell. If you like, leaves the last tail segment on for the look.
2/ De-vein by making a shallow slit down the middle of the back to expose the black intestine. Rinse it out under running water.
3/ Marinate the prawn with seasoning ingredients.
4/ Wash and soak the clams for 2 to 3 hours.
5/ Chopped the garlic and keep aside.
6/ Wash and cut the Chinese cabbage to your desire size.
7/ Remove the bean sprout tail, wash and toss it.
8/ Cut the spring onion and coriander leaves to 1 inch length.
Dried glass noodle
Soaked glass noodle.
9/ Soak the glass noodle until soft. Bring 2 bowl of water to boil and cook the soaked glass noodle for 3 to 4 minutes. Remove from stove but leave the noodle soaking in the hot water to prevent the noodle sticking together,.
10/ Heat up the wok with 1 tbsp of oil, stir fry the garlic until slightly brown.
11/ Throw in the prawns and clams and stir fry for 1 min.
12/ Stir fry the Chinese cabbage for 1 to 2 mins.
13/ Add in the water, salt, black soya sauce, oyster sauce, bean sprouts, coriander leaves and spring onion and mix well.
14/ Add the crush pepper corn, sesame oil, corn flour mixture and mix well.
15/ Drain the glass noodle onto the serving plate. Pour the cooked gravy on top the noodle and serve immediately.
Cooking is not chemistry. It is an art.It requires instinct and taste rather than measurements.
Lemon Garlic Shrimp Rice Porridge
Marinate 50gm prawn with 1 tsp sugar, 1 tsp soy sauce and 1/4 tsp pepper.
2 cloves garlic- chopped coarsely
Chopped spring onion for garnishing.
Celery for garnishing.
Carrot - cut julienne
Lemon - use approximate 1 tbsp lemon juice for each serving of rice porridge.
1/ Heat up 1 tbsp of oil, stir fry chopped garlic until golden brown.
2/ Add the prawn and half the carrot, stir fry until prawn is cook. Keep aside.
1/2 cup of Jasmine fragrant rice, wash and rinse 3 times.
1/ Cook half cup of rice with approximate 3 cups of water and 1 cube of chicken stock in a heavy bottom pot.
2/ When boil, remove the lid immediately cos the water will bubble out of the lid or you'll have a hard time cleaning the mess.
There are basically 3 consistency of rice porridge thick, medium, thin and it depend on the rice-water ratio. While the rice porridge is roaring boil, you really can't leave the kitchen or else you will end up seeing something like this>>>>>>>>>>>>>>
This is my pot, disaster happen while I caramelized the sugar.
3/ Use a ladle to stir occasionally to scrap the bottom of the pot to loosen the rice grains that sticks at the bottom of the pot. Add the balance carrot.
4/ Cook the rice porridge according to the consistency you like, usually it takes about about 25 to 40 mins. Remove from heat, stir in the cook prawn, add pepper and lemon juice to taste.
Garnish rice porridge with spring onion and celery. You can add a dash of chilli flakes to enhance the flavor.
This Lemon garlic shrimp rice porridge is a very appetizing one pot meal. Great for breakfast or light lunch.
Another version of rice porridge......
Rice porridge is very versatile, you can add any ingredients according to your preference. Bean sprout with garlic shrimp and lemon juice taste good in rice porridge too. This is one of my favorite.
Bean sprout. Remove the tail, wash and drain dry. If you don't like raw bean sprout, blanch in hot water for 1 min.
Hot rice porridge can be a hearty and comfort meal on a cold day. But no matter how hot and humid, I still love hot rice porridge.
Fried Chicken
6 chicken wings
1 tsp salt
1 tbsp light soya sauce
1 tsp pepper
1 tsp cayenne pepper
1 tsp rum
1 chicken egg - lightly beaten
Coating for chicken wings
300 gm plain flour
2 tsp salt
2 tsp all spice
1 tsp pepper
Mix all ingredients together and mix well.
1/ Wash the chicken wing and pat dry, cut into 2 section.
2/ Marinate the chicken wings with salt, light soya sauce, pepper, cayenne pepper and rum.
3/ Refrigerate for about 2 to 3 hours.
4/ Coat the chicken wings with flour mixture evenly.
5/ Then dip the coated chicken wings into the egg mixture.
6/ Coat the chicken in flour mixture again and shake off the excess flour.
7/ Heat up the oil and deep fry the chicken wings until golden brown and cooked through.
Maple orange sauce
Juice of 1 orange
4 tbsp maple syrup or to taste
1/4 tsp salt
1/2 tsp corn flour mix with 1 tbsp water.
Mix orange juice with salt and maple syrup. Cook till warm then add the corn flour mixture. Cook till thicken and slightly boil. Remove from heat.
A sweet, crispy and savory comforting combo that can be serve anytime of the day.
A drizzle of sweet maple orange sauce on the waffle and chicken can really hit the platter hard.
Waffle chicken sandwich is a great appetizer for potluck or parties.
Cut waffle into 4 pieces, put one slice of tomato, lettuce and fried chicken meat, top with another slice of tomato, lettuce and waffle again. Use the sandwich toothpick to hold the sandwich.
Drizzle the syrupy maple orange sauce over the waffle sandwich.
Crispy, crunchy pieces of chicken stacked on a fluffy golden waffle will definitely tease your taste buds.
I wish you all to remain happy, joyful and to be successful in all phases of life.
Happy new Year and all the best in 2018.
