Long Bean Fried Egg
One of my favourite dish. This serve really well with hot porridge or rice, even if you don't have the appetite to eat, this dish will surely add some perk to your taste bud. Even kids who are anti-vegetable fan will like dish.
INGREDIENTS
8-10 strands of long bean (finely sliced)
3 eggs (beaten)
2 cloves of garlic (diced)
1.5 tablespoons of oyster sauce
1 teaspoon of light soy sauce
Dash of pepper
Oil
DIRECTIONS
- Add the light soy sauce and pepper to the beaten egg. Stir well.
- Heat some oil on the wok and sautee the garlic. Toss in the long bean. Stir for 2 minutes
- Add in the oyster sauce
- Pour in the beaten egg and turn the wok around to make sure the long bean are covered with egg.
- Flip the egg over and serve when the egg is done.
Labels: others
Ayam Serai
INGREDIENTS:
8 slices of chicken fillet (diced)
Half stalk of lemongrass (diced)
5 cloves of garlic (diced)
3 tablespoons of oyster sauce
1 teaspoon of sesame oil
Dash of pepper
DIRECTIONS:
- Mix all ingredients in a big bowl
- Marinate it for at least 30 mins
- Fry it for 10 mins and serve
*Optional - Use Seah's Spicy Chicken Frying Flour commonly sold in NTUC
Labels: chicken
DIY Ice Cream Cake
Thanks to SuYin's recipe, i did this cake without baking, in celebration of my 6th year wedding anniversary. It's simple, fuss free and nothing beats a self made cake to someone you love!! Plus it's cheaper than to purchase from a bakery!! You can experience with any flavour of cake and ice cream.
INGREDIENTS:2 Saralee Chocolate pound cake100 ml of UHT Whipping Creamhalf bar of Van Houten baking chocolate1 tub of Chocolate Chip Ice Cream1 punnet of fresh strawberries1 heart shape baking tinDIRECTIONS:
- Boil a pot of hot water and place a metal bowl on it & switch off fire- Put in whipping cream and chocolate bar. Stir slowly.- Wash and drain the strawberries, use a kitchen towel if necessary- Cut 3-4 pieces of strawberries into slices- Use the remaining strawberries and coat 3/4 into the melting chocolate and put in the fridge for 10 minutes- Cut the pound cake into 1cm slices and layer it according to the baking tin- Add ice cream as the first layer, use a spatula to smooth it- Place more pound cake as second layer, press slowly to firm the cake- Add in slices of strawberries as third layer- Place more pound cake- Add in more ice cream as the 4th layer- Cover the top with more pound cake- Decorate the cake with the coated strawberries- Let it frost for at least 1 hourLabels: others
Kueh Ko Swee
Usually I don't like nonya kueh, especially those cooked with coconut milk. A real turnoff!!! The only kueh that can attract me is the above, maybe because it has to be chilled before serving or the chewy texture that make me fall in luv with it. I got this recipe from my uncle who is very good in making this kueh.
Even though I omitted adding one ingredient (alkaline) from the recipe, since it's quite difficult to purchase and I heard that alkaline is actually illegal. Anyway, the turnout of the kueh is still yummylicious! My colleagues luv the soft chewy taste of it. Try it today!
INGREDIENTS:
10 oz of tapioca powder
10 oz of plain flour
8 oz of sugar
16 oz of gula melaka (palm sugar) - tie into a knot
20 oz and 6 oz of water
3-4 blades of pandan leaves
200 grams of grated coconut
Pinch of salt
*2 teaspoons of alkaline water - optional
DIRECTIONS:
PART (A)
- Boil 20 oz of water with sugar, gula melaka and pandan leaves
- Sieve the mixture and leave aside
PART (B)
- Sift tapioca and plain flour and add 16 oz of water
- Add in alkaline water (* optional)
- Pour mixture under Part A and stir repeatedly
- Stir until the mixture is smooth and free from lumps
- Steam the final mixture for 15 minutes and leave it to cool
- Put in the fridge for 30 minutes
PART (C)
- Add a pinch of salt to the grated coconut
- Cut the kueh into desirable size and coat it with grated coconut
Labels: others
