tag:blogger.com,1999:blog-81634847883815922122024-02-19T13:09:01.578+08:00Angela ChiaAngela Chiahttp://www.blogger.com/profile/16546120316673368997noreply@blogger.comBlogger143125tag:blogger.com,1999:blog-8163484788381592212.post-56923299335016310982016-09-17T17:08:00.000+08:002016-09-17T17:08:00.455+08:00Oven baked garlic chicken thighs 蒜香烤鸡腿<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZY_b8vvm0oqBw03gH_cf55kKqW65d1zJXBipFcKNsC0Zq1H2YZEZLdzCs4MWD7OU4GNkicLmSoshv_LG4BIEgQ6XQPlozmS6t17C6OOeQLxyiLg6oL6-jG0gMt9wK_sErDaFyf5f6s0s/s1600/14232394_10154055821524858_5343508597856152400_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZY_b8vvm0oqBw03gH_cf55kKqW65d1zJXBipFcKNsC0Zq1H2YZEZLdzCs4MWD7OU4GNkicLmSoshv_LG4BIEgQ6XQPlozmS6t17C6OOeQLxyiLg6oL6-jG0gMt9wK_sErDaFyf5f6s0s/s640/14232394_10154055821524858_5343508597856152400_n.jpg" width="474" /></a></div>
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Fuss-free baked chicken. If you love garlic like me, I think you will like this dish :) </div>
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Ingredients:</div>
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2 chicken thighs<br /> 2 tbs huadiao wine<br /> 1 tsp light soy sauce<span class="text_exposed_show"><br /> 1 tsp sesame oil<br /> 1/2 tsp salt<br /> 15 pcs garlic (pound lightly)<br /> Grounded pepper<br /> Course black pepper</span></div>
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1) Rub in wine, soy sauce, sesame oil, salt and pepper to the chicken thighs. Marinate for at least 2 hours.<br />
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2) Place chicken thighs onto aluminium foil together with the marinate
sauce. Scatter garlic over chicken thighs and wrap up the foil.<br />
<br /> 3) Bake in preheated oven at 250d for 45mins or until the meat is cooked.<br />
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Enjoy!</div>
Angela Chiahttp://www.blogger.com/profile/16546120316673368997noreply@blogger.com0tag:blogger.com,1999:blog-8163484788381592212.post-60431492308523767482016-07-30T15:14:00.002+08:002016-07-30T15:24:57.720+08:00Cinnamon Sugar Coated Puffs 糖莎翁<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ibwqgbnTcIfiEXMKJ0Rgl-ElEHp1Pg-vpt-EX3HBjY9rXvssWqNUyEsFyzRYQTqQcyqCM7dgQxcCCHux8bMVg6hZbKkOXz_GKf0rl7bhVuYQv87VBNlUU1Vyuy45ABMa5FzikW2hNZc/s1600/13872799_10153961889504858_4371148225896663107_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ibwqgbnTcIfiEXMKJ0Rgl-ElEHp1Pg-vpt-EX3HBjY9rXvssWqNUyEsFyzRYQTqQcyqCM7dgQxcCCHux8bMVg6hZbKkOXz_GKf0rl7bhVuYQv87VBNlUU1Vyuy45ABMa5FzikW2hNZc/s640/13872799_10153961889504858_4371148225896663107_n.jpg" width="482" /></a></div>
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Just some puffs without filling and simply coated with some sugar and cinnamon mix. They are puffs! Not chicken wings la LOL! Anyway, you can do away with the cinnamon if you do not like it.</div>
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Ingredients:</div>
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110g plain flour</div>
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170ml of water</div>
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15g of butter</div>
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3 eggs</div>
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4 tbs of castor sugar/icing sugar</div>
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1 tsp of cinnamon powder (12:1 ratio)</div>
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Some oil for deep frying </div>
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Here's a guide to what proportion you would like to use for the sugar and cinnamon mix.
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Sugar to Cinnamon<br />
3:1 - 1/4 cup to 4 tsp</div>
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4:1 - 1/4 cup to 1 tbs</div>
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6:1 - 1/4 cup to 2 tsp</div>
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8:1 - 1/2 cup to 1 tbs or 2 tbs to 3/4 tsp</div>
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12:1 - 1 tbs to 1/4 tsp</div>
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1) Add butter to the water, stir and bring water to a boil. Lower heat and add in the flour. Off heat and mix until a dough is formed. Let the dough cool down.</div>
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2) Add one egg at a time to (1) and whisk mixture till smooth. You can use a mixer or a hand-whisk.</div>
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3) Scoop some of the mixture with your fingers and clench your fist (just like how you will make fish balls out of fish paste), a fishball size mixture will emerge. Scoop mixture off your hand using a spoon and drop it inside the hot oil.</div>
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4) Deep fry till golden and drain off excess oil with paper kitchen towel before coating them with the sugar and cinnamon mix.</div>
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Enjoy with a cup of hot tea or coffee!</div>
Angela Chiahttp://www.blogger.com/profile/16546120316673368997noreply@blogger.com3tag:blogger.com,1999:blog-8163484788381592212.post-76598121513206126112016-07-30T14:47:00.000+08:002016-07-30T14:47:38.522+08:00Almond Jelly with Longans<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPm2cZ5Wkndt0yuMZDEuB86fOeTvlwKaxLLhSKJWXrsVUtpl7rFQiJPoSxqCZFWIY6RZ9PfOALrCF96EvivxaPKy_YJHXNno2hmNQNiQmMrcfqlWDiTIsReDN08XlMa8bivW1oBp1HUR8/s1600/13754557_10153953085479858_3310287176185914782_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPm2cZ5Wkndt0yuMZDEuB86fOeTvlwKaxLLhSKJWXrsVUtpl7rFQiJPoSxqCZFWIY6RZ9PfOALrCF96EvivxaPKy_YJHXNno2hmNQNiQmMrcfqlWDiTIsReDN08XlMa8bivW1oBp1HUR8/s640/13754557_10153953085479858_3310287176185914782_n.jpg" width="474" /></a></div>
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<div class="text_exposed_root text_exposed" id="id_579c49b4dd6854850044273">
Almond
jelly with Longan not from premix. You either hate it or love it like
mad. Yea, I'm one of the mad ones. This dessert always reminds me of my
beloved grandma in heaven. This recipe is so good I eat liao want to cry
<i class="_3kkw" style="background-image: url(https://www.facebook.com/images/emoji.php/v5/ud0/1/16/1f602.png);"><span class="accessible_elem">😂</span></i> okay I over reacted but it's really very nice la <i class="_lew" title="smile emoticon"><span class="_4mcd">:)</span></i><br />
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This recipe serves 10<br />
<br />
Ingredients:<br />
1 packet of agar agar powder (white)<br />
1600ml of water<br />
10 tbs of sugar<br />
1 can of evaporated milk (carnation full cream)<br />
325ml of almond syrup (Sim Teck Hiang almond syrup comes in 650ml. Use only half of it.)<br />
2 cans of longan (drain off the syrup)<br />
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1) Dissolve powder in water. Add sugar, stir constantly and bring to boil over low heat.<br />
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2) Off heat and let mixture cool slightly. Stir in milk and syrup until well mixed.<br />
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3) Layer longans at the bottom of mould. Ladle some mixture over
longans and let set in fridge for a little while so longans stay at the
bottom.<br />
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4) Bring out from fridge and pour remaining mixture into mould.<br />
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5) Once mixture is cooled, chill in fridge for 4 hours or until the jelly is completely set.<br />
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Enjoy!</div>
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</div>
Angela Chiahttp://www.blogger.com/profile/16546120316673368997noreply@blogger.com5tag:blogger.com,1999:blog-8163484788381592212.post-2568685289661436232016-07-30T14:38:00.000+08:002016-07-30T14:47:30.472+08:00Herbal Kampung Chicken Stew <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmFjs14YE7pgMbtMw5BLlK_dwh8cDMTAn0WvjbE8cMjPLsRqs-exBF0ovzGOegmNPxQD0hBbrA1FvmhVqP1djysLhJiYtPFg9LlSKXzdloyJkfFE8aQZmUtwezaizJ23nAL7lPDgh0OV0/s1600/13658933_10153912821019858_866032267235545249_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmFjs14YE7pgMbtMw5BLlK_dwh8cDMTAn0WvjbE8cMjPLsRqs-exBF0ovzGOegmNPxQD0hBbrA1FvmhVqP1djysLhJiYtPFg9LlSKXzdloyJkfFE8aQZmUtwezaizJ23nAL7lPDgh0OV0/s640/13658933_10153912821019858_866032267235545249_n.jpg" width="474" /></a></div>
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Herbal kampung Chicken Stew cooked by my friend. It's a pretty simple recipe yet so tasty. So...would like to share it with all of you.</div>
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Ingredients:</div>
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3 PCs of beiqi 北萁</div>
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5 PCs of danggui 当归<span class="text_exposed_show"><br /> 6 red dates (seeds removed)<br /> 1 litres of water<br /> 1 kampung chicken (cut into chunks)<br /> 2 tbs huadiao wine<br /> Salt to taste<br /> Some cooking oil</span></div>
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1) Heat up oil and fry beiqi, danggui n red dates until fragrant. Add water and boil for 5 minutes.<br />
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2) Add chicken, salt and wine and bring to boil. Cover and lower heat. Simmer for 40 minutes or until chicken is cooked.<br />
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3) Serve hot.<br />
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Enjoy!</div>
Angela Chiahttp://www.blogger.com/profile/16546120316673368997noreply@blogger.com0tag:blogger.com,1999:blog-8163484788381592212.post-49584365282592123042016-05-18T14:32:00.001+08:002016-07-30T14:42:27.052+08:00Salted Egg Yolk King Oyster Mushrooms 奶油咸蛋杏鲍菇 <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3smneTJ4y2Bvu1e7ndyJoawEoAQmHaSSvPby2XaeYIOLePwB_ZvwGkIX7TrJDkdAK6UHVCeXPP_198ghtfJyZXl1Sux2DOwkyekfaeD2LqVZAEXNIVua4DUvGTJ7YInNG7VzWaZgsZUQ/s1600/13226728_10153788172974858_3931601055598599004_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3smneTJ4y2Bvu1e7ndyJoawEoAQmHaSSvPby2XaeYIOLePwB_ZvwGkIX7TrJDkdAK6UHVCeXPP_198ghtfJyZXl1Sux2DOwkyekfaeD2LqVZAEXNIVua4DUvGTJ7YInNG7VzWaZgsZUQ/s640/13226728_10153788172974858_3931601055598599004_n.jpg" width="474" /></a></div>
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You wouldn't want to miss this. Salted egg yolk recipes are so in these days. Instead of the usual chicken and seafood, it can be a meatless dish. I'm using mini king oyster mushroom here. (eryngii).<br />
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奶油咸蛋杏鲍菇 Salted Egg Yolk King Oyster Mushrooms<br />
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材料 ingredients:<br />
~ 杏鲍菇一包约三百克 1 pack of Mini king oyster mushroom about 300g (you can use the usual big one and cut them into bite size)<br />
~ 熟咸蛋黄三颗 (压碎) 3 cooked salted egg yolks (crushed)<br />
~ 咖喱叶两颗 2 sprigs curry leaves (Retain the leaves only)<br />
~ 小辣椒两条(不喜欢辣可以不放) 2 chilli padi (Those who can't take spicy food can omit this ingredient)<br />
~ 淡奶三汤匙 3 tbs evaporated milk<br />
~ 40g salted butter<br />
~ 2 eggs (beaten)<br />
~ some corn flour or plain flour<br />
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调味料 marinate:<br />
鸡精粉 chicken seasoning powder 1-2 tsp (I use the spoon provided in the Knorr chicken seasoning powder)<br />
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做法:<br />
1 调味料腌菇,至少三十分钟。<br />
Marinade mushrooms with the chicken powder for at least 30 minutes.<br />
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2 菇先沾蛋液再沾粟粉,放进热油锅用高温炸至金黄色,捞起吸干油份待用。<br />
Coat the mushroom thoroughly with beaten egg follow by corn flour before deep frying in high heat. Drain oil and set aside.<br />
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3 用干净的锅,放牛油爆香咖喱叶和小辣椒。<br />
In a clean frying pan/wok, add butter and fry the curry leaves and chillies until fragrant.<br />
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4 倒入咸蛋黃炒至溶解散开. 之后倒入淡奶转小火。酱料拌匀后,加入先前炸好的菇。拌匀后捞起既可享用。<br />
Add the salted egg yolks, stir-fry and make sure the yolks are further mashed. Add the evaporated milk, lower the heat and continue to fry until well mixed. Add the mushrooms and stir-fry for a while until the mushrooms are well coated with the sauce. Off heat and dish out.<br />
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Enjoy!</div>
Angela Chiahttp://www.blogger.com/profile/16546120316673368997noreply@blogger.com0tag:blogger.com,1999:blog-8163484788381592212.post-61865945533188915502016-05-09T15:56:00.000+08:002016-05-09T15:56:01.370+08:00Double boiled Pear with Rock Sugar & Goji Berries 冰糖枸杞炖梨<div class="separator" style="clear: both; text-align: center;">
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冰糖枸杞炖梨 Double boiled Pear with Rock Sugar & Goji Berries. </div>
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<div style="text-align: justify;">
材料简单, 烹煮不难。炎炎夏日, 润肺清热。</div>
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<br /></div>
<div style="text-align: justify;">
梨一粒<span class="text_exposed_show"><br /> 冰糖 1.5 tbs<br /> 枸杞 1 tbs<br /> 水 250 ml</span></div>
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<div style="text-align: justify;">
梨切半, 去蒂和籽。削皮或不削皮请随意。</div>
<div style="text-align: justify;">
梨, 枸杞, 冰糖和水放入炖盅。锅内加水大火煮开, 转小火放入炖盅隔水炖煮约一个小时至梨子变软。</div>
<div style="text-align: justify;">
若是份量多, 也可以用熬煮的方式, 但冰糖要后加入。熄火前5分钟, 加入冰糖煮至冰糖融化亦可熄火。</div>
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冷或热食亦可。</div>
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慢慢享用喔 Angela Chiahttp://www.blogger.com/profile/16546120316673368997noreply@blogger.com0tag:blogger.com,1999:blog-8163484788381592212.post-56680456461661186832016-05-09T15:45:00.000+08:002016-07-30T14:42:18.740+08:00 Home-made Mango Ice-cream<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCxiXW2R9z0p6GSFPyTexuYLachroZDSJyXjq1ZmXAuVZkueAqOqej67mHJYYD7ZRai7zVDcvM_udUJ9d-pfrYI6rOro2V0NY3sRhlVicXm07Hq09Xs0lhnNluS2pV6YV60Xa0uNbNtCU/s1600/13173639_10153771467469858_1813383447622908775_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCxiXW2R9z0p6GSFPyTexuYLachroZDSJyXjq1ZmXAuVZkueAqOqej67mHJYYD7ZRai7zVDcvM_udUJ9d-pfrYI6rOro2V0NY3sRhlVicXm07Hq09Xs0lhnNluS2pV6YV60Xa0uNbNtCU/s640/13173639_10153771467469858_1813383447622908775_n.jpg" width="474" /></a></div>
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No-churn Home-made Mango Ice-cream. It's a happy food. It's love. Just 3-ingredients :)<br />
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- 3 mangoes (I got the one from NTUC $2.95 for 3 and yield 500g of the flesh)<br />
- 2 packets (400ml) of Emborg whipping cream<br />
- one 392g milkmaid condensed milk (note: will be using 260g only)<br />
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1) Puree cubed mango flesh and condensed milk in blender. Set aside.<br />
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2) Whip cream until stiff peak.<br />
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3) Fold in mixture from (1) to (2) until combined.<br />
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4) Pour ice-cream mixture into a freezer safe container and lay parchment paper to prevent condensation and crystallization.<br />
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5) You may leave mixture in freezer overnight until the ice-cream is ready. Or you can stir the mixture with a fork hourly and repeat this process for at least 3 times to break up any crystallization so that the texture of the ice-cream will be more creamy.<br />
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Enjoy! </div>
Angela Chiahttp://www.blogger.com/profile/16546120316673368997noreply@blogger.com0tag:blogger.com,1999:blog-8163484788381592212.post-54382009556576456692016-05-09T15:33:00.001+08:002016-07-30T14:42:11.462+08:00Copycat KFC Whipped Potato<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTQI-IAa1W-pCI28TukaFUECpaAPyBxvoDHN6TaYBqvbiss-tNhZvjBGOPtKsVZvY1YlInHbLs4bs0C1R68_pSim3JXA-sbR1w3VnAfOIdzrKyjc_pL51NfTdWxTL6Ow8kJx_OSqfIN50/s1600/943743_10153732255999858_4460592343244095721_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTQI-IAa1W-pCI28TukaFUECpaAPyBxvoDHN6TaYBqvbiss-tNhZvjBGOPtKsVZvY1YlInHbLs4bs0C1R68_pSim3JXA-sbR1w3VnAfOIdzrKyjc_pL51NfTdWxTL6Ow8kJx_OSqfIN50/s640/943743_10153732255999858_4460592343244095721_n.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKbYbnvvCm1mgeGDv5rGtfk8ebe7-0aXL7deMzPLPnVUzefWIgmuoFiiwZ2lF3zfC8_vJtVUVMtyX9BrZyqds7O0vCVoejgOIZtubbF_GSJriYp4w_ymiIE3Dot5763Xlub1rCAGTvlRY/s1600/13015480_10153732227849858_3576406283906234221_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKbYbnvvCm1mgeGDv5rGtfk8ebe7-0aXL7deMzPLPnVUzefWIgmuoFiiwZ2lF3zfC8_vJtVUVMtyX9BrZyqds7O0vCVoejgOIZtubbF_GSJriYp4w_ymiIE3Dot5763Xlub1rCAGTvlRY/s640/13015480_10153732227849858_3576406283906234221_n.jpg" width="640" /></a></div>
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Copycat KFC whipped potato with lots of gravy. My first time making it. If I can do it so can you. Coz it's really simple :)<br />
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If you are feeding the mashed potato to a baby, simply omit the salt and pepper in the mashed potato and use unsalted butter or you can just do away with the butter and add more milk. </div>
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Recipe from Yean Leng<br />
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Ingredients for the mashed potato:<br />
2 Russet potatoes<br />
2 tbs milk<br />
50g softened salted butter<br />
Pepper<br />
400ml of water (to boil the potatoes)<br />
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For the gravy:<br />
- Retain 250ml of water from boiling of the potatoes<br />
- 5g butter<br />
- 1.5 tsp of Knorr chicken powder (use the tsp provided in the bottle)<br />
- 2 tsp cornstarch dissolve in 2 tbs of the 250ml of potato water<br />
- 2 drops of dark soy sauce (for coloring purpose)<br />
- pepper<br />
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1) Deskin the potatoes and cut each potato into 4 big slices. Place the cut potatoes into a pan or pot and add the 400ml of water. Bring water to boil and until potatoes are softened. *poke potatoes with a fork n if potatoes get poke through easily, it's done.<br />
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2) Scoop up the potatoes and add butter and pepper while the potatoes are still hot. Mash potatoes with a fork or masher. Add the milk, mash and stir all the ingredients until combined. *Don't overmix the potatoes. It will get starchy.<br />
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3) Retain 250ml of the water from boiling of the potatoes and discard the rest. From this 250ml of water, scoop 2 tbs of the water into a bowl and add the corn flour. Mix well and set the corn flour mixture aside.<br />
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4) Using a small pot, pour the 250ml of the potato water in it together with the chicken powder, butter, soy sauce and pepper. Bring to boil and stir in the corn flour mixture until the gravy is thicken.<br />
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5) Pour gravy over the mashed potato and you are done!<br />
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Enjoy!</div>
Angela Chiahttp://www.blogger.com/profile/16546120316673368997noreply@blogger.com0tag:blogger.com,1999:blog-8163484788381592212.post-77234187842158584362016-05-09T15:26:00.001+08:002016-07-30T14:41:53.247+08:00Moi Choy Khaw Yok 梅菜扣肉<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGgwnMUOqMCCqg7jwl-L8GWbd9sbK6mY6YL8MQTVW0Ertp0jr7wJw09lCn10-9PjOzCMpq0dnQmAeahvOM2u6Njcs5zu1CQxNEvUHAnGE0CUzpauuOSZDtw8fFuaFYlZAlDtUJpMuMruU/s1600/13015394_10153730207059858_4872531235756126780_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGgwnMUOqMCCqg7jwl-L8GWbd9sbK6mY6YL8MQTVW0Ertp0jr7wJw09lCn10-9PjOzCMpq0dnQmAeahvOM2u6Njcs5zu1CQxNEvUHAnGE0CUzpauuOSZDtw8fFuaFYlZAlDtUJpMuMruU/s640/13015394_10153730207059858_4872531235756126780_n.jpg" width="474" /></a></div>
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外婆的梅菜扣肉在焖煮当中 Grandma's Moi Choy Khaw Yok, stewing slowly in the slow cooker.<br />
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材料很简单, 如下:<br />
三成肉<br />
蒜头<br />
梅菜<br />
菜油<br />
水<br />
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阿嬷的方法:<br />
梅菜用水浸泡, 去多余盐份, 洗净菜。切段放入slow cooker底层。<br />
三成肉用热水烫一下。不要烫熟肉喔。去腥也让肉比较干净。然后切片。<br />
锅中大火烧开油, 爆香蒜头和三成肉, 倒入slow cooker里。<br />
爆香蒜头和三成肉的锅不用洗, 加入水烧开。水烧开后倒入slow cooker.<br />
梅菜扣肉焖煮中可以试味道。如果梅菜在浸泡中去掉太多盐份, 可加盐继续烹煮。</div>
Angela Chiahttp://www.blogger.com/profile/16546120316673368997noreply@blogger.com0tag:blogger.com,1999:blog-8163484788381592212.post-82289910717881598502016-05-09T15:17:00.000+08:002016-07-30T14:41:45.772+08:00Steamed Egg 蒸蛋<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiisJjMM0mEw4k_8SgaVOwkngFVsFZ-raCeFnA-_nJ6Yl8Yhulb1w33RVfydXS10elFddpr8M87GYKs_k3_8u-0vVhUlq2VCyUe2gyCXaahLwFKpijZR9ujxFpUoI_xlh6nG6XPJP95rQ0/s1600/13006471_10153727795919858_1896470056109725763_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiisJjMM0mEw4k_8SgaVOwkngFVsFZ-raCeFnA-_nJ6Yl8Yhulb1w33RVfydXS10elFddpr8M87GYKs_k3_8u-0vVhUlq2VCyUe2gyCXaahLwFKpijZR9ujxFpUoI_xlh6nG6XPJP95rQ0/s640/13006471_10153727795919858_1896470056109725763_n.jpg" width="472" /></a></div>
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The secret to smooth, poreless and tasty steamed egg? Please enjoy the recipe video <a href="https://www.facebook.com/angela.chia.397/videos/vb.607144857/10153726591419858/?type=3&theater">here</a></div>
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<span class="text_exposed_show">蒸蛋看似简单, 但要蒸得又滑又美也不是那么难啦 <i class="_3kkw _4-k1" style="background-image: url(https://fbstatic-a.akamaihd.net/images/emoji.php/v2/u4f/1/16/1f601.png);"><span class="accessible_elem">😁</span></i> 快点学起来, 包你成功!</span></div>
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<span class="text_exposed_show"> </span> </div>
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Ingredients:</div>
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2 eggs</div>
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250ml of stock</div>
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1) Beat egg and add the stock.</div>
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2) Sieve egg mixture and divide mixture into 3 ramekins. Cling wrap the ramekins.</div>
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3) Bring water in steamer to boil and and steam egg mixture under high heat for about 10 minutes.</div>
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Enjoy!</div>
Angela Chiahttp://www.blogger.com/profile/16546120316673368997noreply@blogger.com0tag:blogger.com,1999:blog-8163484788381592212.post-31885709494290977872016-05-09T15:02:00.000+08:002016-07-30T14:41:38.477+08:00Sardine Sandwich<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF9E35w1CgHgjxcjOd4arNKYy0Lm9pJBGzJ8m499vL_yceij6vk9IsYoKn5TokIAb9ZL2mD8Hvkh4_WizItTMKjZtfjrHp6iLURp72X5ABsWrwPiJmdMn4tUIQLd_iFtW1mCKM0CwaNg8/s1600/13012835_10153733072924858_2734913573856181307_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF9E35w1CgHgjxcjOd4arNKYy0Lm9pJBGzJ8m499vL_yceij6vk9IsYoKn5TokIAb9ZL2mD8Hvkh4_WizItTMKjZtfjrHp6iLURp72X5ABsWrwPiJmdMn4tUIQLd_iFtW1mCKM0CwaNg8/s640/13012835_10153733072924858_2734913573856181307_n.jpg" width="474" /></a></div>
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I prepared some sardine filling for my sandwich. Many would say that consuming canned food does not do the body any good. Okay lor.. I tried to be healthy by adding Japanese cucumber, onion, chilli and green lemon juice :P<br />
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230g sardine (about 3 small sardines inside and retain 2 tbs of the sauce)<br />
1 small Japanese cucumber and 1 small onion (diced)<br />
1~2 chilli padi (chopped)<br />
(Mash the sardines and mix all of the above. Drizzle 1-2 tbs of the green lemon juice and give it a mix.)<br />
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Voila! Very nice sandwich filling :) Try it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx8hRO-O3kAXpFB4Ri6haRoWho89OHZfUq-Xz4Pf1I_m767QN53loTNcCeAR6uscNSeNkhodBhkCk9rsMCsE4TS93JaqZ0Vf1mi294Fyylkt82eB7jE1xhgkcvylJ3qThXEnC3h-dQyBI/s1600/13043487_10153734299304858_1026786039968632676_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx8hRO-O3kAXpFB4Ri6haRoWho89OHZfUq-Xz4Pf1I_m767QN53loTNcCeAR6uscNSeNkhodBhkCk9rsMCsE4TS93JaqZ0Vf1mi294Fyylkt82eB7jE1xhgkcvylJ3qThXEnC3h-dQyBI/s640/13043487_10153734299304858_1026786039968632676_n.jpg" width="640" /></a></div>
<br />Angela Chiahttp://www.blogger.com/profile/16546120316673368997noreply@blogger.com0tag:blogger.com,1999:blog-8163484788381592212.post-76521062005280856642016-05-09T14:53:00.001+08:002016-07-30T14:41:28.370+08:00Sesame Oil Chicken 麻油鸡<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAaNDAZMX130VuVXulFljjNU6rMALSgFXKOvfEmlHPkZNFEzNeldcQ-BQnianCPehsPOPQvnrelFuUgRPlU6Jq44PxlNn7omp2sFIiCXy1W-wVCspaG-s0khx36dTC8kTxZP7_NSbeLpE/s1600/13001180_10153721958024858_1945286820090839613_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAaNDAZMX130VuVXulFljjNU6rMALSgFXKOvfEmlHPkZNFEzNeldcQ-BQnianCPehsPOPQvnrelFuUgRPlU6Jq44PxlNn7omp2sFIiCXy1W-wVCspaG-s0khx36dTC8kTxZP7_NSbeLpE/s640/13001180_10153721958024858_1945286820090839613_n.jpg" width="640" /></a></div>
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<span class="fbPhotoCaptionText">我没有做月子啦。就突然很想吃麻油鸡啊。外面吃的份量少<wbr></wbr><span class="word_break"></span>少, 吃了都 no kick. 自己煮, 吃个够 谢谢朋友 Yean Leng 无私的分享她的秘方给我。<br /> <br /> 重点: 鸡肉不要切太大块。因为我的ceramic knife被自己弄断了 还没买新的, 所以买了超市斩好的全鸡。一只鸡斩了八块而已,害我煮很<wbr></wbr><span class="word_break"></span>久. <br /> <br /> Ingredients:<br /> 1.2kg chicken (chopped into small pieces)<br /> 140g ginger (julienned)<br /> 6 shallot (sliced)<br /> 3 stalk of spring onion (cut into 2-inch length)<br /> 2 tbs shaoxing wine<br /> 2 tbs oyster sauce<br /> 1 tbs dark soy sauce<br /> 1 tsp sugar<br /> 10 tbs sesame oil + 1 tbs more (for drizzling)<br /> pepper<br /> 1-2 tbs soy sauce<br /> 200ml water<br /> <br /> 1) Heat up wok and add 10 tbs of the sesame oil. Heat up oil and fry ginger until fragrant and add shallot. Continue frying.</span><br />
<span class="fbPhotoCaptionText"><br />
2) Add chicken meat and stir fry until the skin changes color (Naughty
yenling reminded, the skin of the chicken hor, not your skin )</span><br />
<span class="fbPhotoCaptionText"><br /> 3) Add dark soy sauce and continue frying. Add water. Bring water to boil, cover wok and lower heat. </span><br />
<span class="fbPhotoCaptionText"><br /> 4) When meat is cooked, add oyster sauce, sugar, soy sauce, wine and pepper. Stir to ensure the condiments are well spread.</span><br />
<span class="fbPhotoCaptionText"><br /> 5) Add spring onion and give it a few stir.</span><br />
<span class="fbPhotoCaptionText"><br /> 6) Off heat and drizzle the balance sesame oil.</span><br />
<span class="fbPhotoCaptionText"><br /> 7) Dish out and serve hot with fluffy white rice <br /> <br /> Enjoy!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRB0tuaef5UPdYtPRdGOdCbG5-9u52u9ld5_5urTmrHalE5zfbzuvjmj2w2kY3XfzrSwXBUNXoURfOBX7WsTMaJJx6QWltHmXU1ymx4cq9F6Pg_SuxG_rOnGCiC6edgNd0DwlD1Hous70/s1600/12998705_10153721957819858_8759806749851146613_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRB0tuaef5UPdYtPRdGOdCbG5-9u52u9ld5_5urTmrHalE5zfbzuvjmj2w2kY3XfzrSwXBUNXoURfOBX7WsTMaJJx6QWltHmXU1ymx4cq9F6Pg_SuxG_rOnGCiC6edgNd0DwlD1Hous70/s640/12998705_10153721957819858_8759806749851146613_n.jpg" width="640" /></a></div>
<br />Angela Chiahttp://www.blogger.com/profile/16546120316673368997noreply@blogger.com0tag:blogger.com,1999:blog-8163484788381592212.post-8894529637287867472016-03-28T16:04:00.001+08:002016-07-30T14:40:45.401+08:00No-bake White Chocolate Cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgL88zeAScE1x9D0_qkRUaIcIt7cmv4lMoi_iZiA789f5NEqCVm-Zf7OEM4q9K39ZV1MJCwr_5okCb10O1cxyhcA_f0OLFAPkmgMQcEkk8x9kDr-2gpoA8xGC-d_gSVS6UxBVxj76GL0U/s1600/12744368_10153576032129858_7124807755005670269_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgL88zeAScE1x9D0_qkRUaIcIt7cmv4lMoi_iZiA789f5NEqCVm-Zf7OEM4q9K39ZV1MJCwr_5okCb10O1cxyhcA_f0OLFAPkmgMQcEkk8x9kDr-2gpoA8xGC-d_gSVS6UxBVxj76GL0U/s640/12744368_10153576032129858_7124807755005670269_n.jpg" width="480" /></a></div>
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White Chocolate No-bake cheesecake. I assure you wouldn't want to miss this. No heavy cream, no whipping cream, no gelatin, no egg, yet rich and creamy without the overwhelming sweetness. It was no surprise that it was a hit.<br />
<br />
Makes one 7-inch cake<br />
<br />
Ingredients A<br />
200g oreo original or golden cookies (crushed) * you don't have to remove the cream.<br />
80g butter (melted)<br />
- Drizzle butter into crushed cookies and mixed well. Press cookie crumbs into the loose base cake tin and chill the crust in the fridge for at least 30 minutes or until firm.<br />
<br />
Ingredients B<br />
500g softened cream cheese (I use Philadelphia)<br />
200g lite sour cream (Pura) *Important Note: let it stay at room temperature for 30 minutes. You don't use it cold.<br />
30g icing sugar<br />
300g melted white chocolate (baking chocolate or chocolate chips)<br />
- beat cream cheese and sugar. Add sour cream and beat till combined. Fold in white chocolate.<br />
- Pour the mixture onto the crust, level the mixture and cling wrap before chilling it in the fridge. Chill until firm (6 hours at least) or best overnight.<br />
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Dust with 1 tbs of premium cocoa powder before cutting. Serve with a cup of hot earl grey (my favorite!). Bon appetit! :)<br />
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免烤白巧克力芝士蛋糕。不过, 蛋糕无蛋喔。无奶油,无鲜奶油, 无吉利丁!<br />
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食谱可以做一个7寸的蛋糕。<br />
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材料A<br />
200克 Oreo饼干 (无需取出里头的cream). 放入ziplog袋, 用棒压碎。<br />
80克 牛油 可以用碗隔热水融化或用微波炉<br />
做法:把融化牛油加入压碎的饼干, 搅拌均匀, 倒入7寸脱底圆蛋糕模里, 用汤匙压平, 做成蛋糕的底层。放入冰箱冷藏至少30分钟让饼干底凝固。 备用。<br />
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材料B<br />
500克 (软化了的) 奶油奶酪 <br />
200克 酸奶油 (不可用刚从冰箱取出的, 放在温室让它没那么冷了才可使用)<br />
30克 糖霜 (筛过)<br />
300克 白巧克力 ( 可以用碗隔热水融化或用微波炉)<br />
做法: 奶酪和糖打至融合。加入酸奶油,继续 打至混合。最后加入融化了的白巧克力, 搅拌均匀即可。<br />
把奶酪糊倒入已凝固的饼干底。<br />
再将奶酪糊的表面抹平。<br />
用保鲜膜把蛋糕模包起,放入冰箱冷藏至凝固, 约6小时。最好放隔夜。<br />
食用前, 在蛋糕表面撒/筛上可可粉, 味道更佳。<br />
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沏一杯热茶一起享用, 真是绝配, 人生一大享受哟。</div>
Angela Chiahttp://www.blogger.com/profile/16546120316673368997noreply@blogger.com0tag:blogger.com,1999:blog-8163484788381592212.post-51011632013823392832016-03-28T15:56:00.000+08:002016-03-28T15:56:45.272+08:00Thai Style Top Shell<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipS1i0smsmq-S7mWOgH7MUdB5ghWO5VYNTqLMOlezPT35gMefSxtkycQCnAR1ehKHHByiH36gcISu83X4_0onAIYQvsnWL3FeZkEdwZWa0n5Jb8JC3i8H_n_xu08M16Ml9I9INLYZZO2k/s1600/1508568_10153571562999858_5403023774362299243_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipS1i0smsmq-S7mWOgH7MUdB5ghWO5VYNTqLMOlezPT35gMefSxtkycQCnAR1ehKHHByiH36gcISu83X4_0onAIYQvsnWL3FeZkEdwZWa0n5Jb8JC3i8H_n_xu08M16Ml9I9INLYZZO2k/s640/1508568_10153571562999858_5403023774362299243_n.jpg" width="474" /></a></div>
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Thai Style Top Shell. I like to order this when I patronize the Zhi Char stall at Sembawang. You can try this at home too. Good on it's own or with a mug of cold beer.<br /><br />Ingredients:<br />1 can of top shell (sliced)<br />1 small red onion (sliced)<br />1 small Japanese cucumber(diced)<br /><br />Sauce:<br />2 tbs of the sauce from the can of top shell. Discard the rest.<br />2~3 tbs of lemon lime<br />1 tsp fish sauce<br />1 tsp castor sugar<br />3 tbs Thai chilli sauce <br />2 chilli padi (chopped) ~ can be omitted if you don't fancy it too spicy.<br />(Combine all of the above and mix well)<br /><br />Pour sauce onto the ingredients and mix well. Chill in fridge (Note: 1 to 2 hours is sufficient. The vegetables will produce moisture with prolong chilling). Serve when chilled. <br /><br />Enjoy!</div>
Angela Chiahttp://www.blogger.com/profile/16546120316673368997noreply@blogger.com0tag:blogger.com,1999:blog-8163484788381592212.post-53579272212794657362016-03-28T15:52:00.000+08:002016-07-30T14:40:25.116+08:00Bak Kwa Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDCAjTIAF07JATDckM8vGvGVnXMTqXEAbWrSHh7h5h6a3GLYPa8vmHCRX6FMfawzeJK1CiG6ZZiGeE5siP3axdl62i3ERqBHbqn_hefCCRXopsM_5BWiOs3c1fh4bnV8cb3B_cI-u9kDM/s1600/12651299_10153547624059858_1998175109312309541_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDCAjTIAF07JATDckM8vGvGVnXMTqXEAbWrSHh7h5h6a3GLYPa8vmHCRX6FMfawzeJK1CiG6ZZiGeE5siP3axdl62i3ERqBHbqn_hefCCRXopsM_5BWiOs3c1fh4bnV8cb3B_cI-u9kDM/s640/12651299_10153547624059858_1998175109312309541_n.jpg" width="474" /></a></div>
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It's been a while since I last shared a recipe coz I was really so busy with my trips and the sales of my chinese new year cookies ;)</div>
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Here's Chinese Pork Jerky Cookies aka Bak Kwa Cookies/肉干曲奇</div>
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Instead of baking the usual cookies that are sweet, why not try baking some savory ones? :) </div>
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Ingredients:</div>
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250g salted butter (softened)</div>
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130g bak kwa (diced into tiny pieces)</div>
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300g plain flour</div>
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50g corn flour</div>
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50g icing sugar</div>
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1 tsp all purpose seasoning powder (masterfood)</div>
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1/2-1 tsp dried coriander</div>
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1) Beat butter and sugar until fluffy.<br />
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2) Sieve in the flour.<br />
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3) Add the seasoning powder and mix.<br />
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4) Add in bak kwa and dried coriander and knead until a dough is formed.<br />
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5) Cling wrap the dough and chill in the fridge for at least 30 minutes.<br />
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6) Using 1 tsp dough, roll into a ball and place them on baking tray lined with parchment paper.<br />
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7) Bake at 180 for 13 to 15 minutes or until cookies turn slightly brown.</div>
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Enjoy!</div>
Angela Chiahttp://www.blogger.com/profile/16546120316673368997noreply@blogger.com0tag:blogger.com,1999:blog-8163484788381592212.post-33269904779628135352015-11-27T12:37:00.001+08:002016-07-30T14:40:59.478+08:00Egg White Steamed Prawns with Goji Berries<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA5d1xgzrhWSHqWRe37WssMLzIbHDKzUbdHRi0qZ19FuXB0Xm3rTKAwZpmVBcNmItEfbdTmZQGliaQzsrFrQSpYyPDjJENRwBZbWemfPHzHoPWoOTC5risZnl1KfiZ3_Sei6iMEt4QOJw/s1600/12278675_10153400332304858_4944489092142815868_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA5d1xgzrhWSHqWRe37WssMLzIbHDKzUbdHRi0qZ19FuXB0Xm3rTKAwZpmVBcNmItEfbdTmZQGliaQzsrFrQSpYyPDjJENRwBZbWemfPHzHoPWoOTC5risZnl1KfiZ3_Sei6iMEt4QOJw/s640/12278675_10153400332304858_4944489092142815868_n.jpg" width="474" /></a></div>
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<i class="_4-k1 img sp_UkKp2mjPS47 sx_77e2b8"><u></u></i><br />
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What do I do with the egg whites left from baking cookies which call for only the egg yolks? I cook them in soup, fry them and think of dishes that utilize only the egg whites. Here is one of the dishes. I love prawns and I love eggs. It's a perfect combo! Well, at least for me ;)</div>
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Ingredients:<br />
~400g big prawns (12~13 pcs)<br />
~3 tbs huadiao wine<br />
~1 tsp light soy sauce<br />
~1/2 tbs sesame oil<br />
~ 2 tsp goji berries<br />
~4 to 6 egg whites (I used 6)<br />
~1 sprig of spring onion (half of it chopped and half of it cut into thin strips as topping)<br />
~ pinch of salt <br />
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1) After cleaning prawns, pat dry and marinate for half an hour with salt, soy sauce, wine and sesame oil.<br />
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2) Arrange prawns on a plate.<br />
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3) Prior to steaming, pour egg whites over prawns and scatter goji berries and chopped spring onion.<br />
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4) Bring water in pan/wok to boil, lower plate of prawns and steam under
high heat for about 5 mins or until prawns turn red and egg whites are
set.<br />
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5) Top with balance spring onion.<br />
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Simple yet delicious.</div>
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Enjoy!</div>
Angela Chiahttp://www.blogger.com/profile/16546120316673368997noreply@blogger.com0tag:blogger.com,1999:blog-8163484788381592212.post-81534092396756137122015-11-27T12:26:00.002+08:002016-07-30T14:40:08.063+08:00Clams In Clear Broth 清汤蛤蜊<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZHpazhoQTReqkhR9YwdGcXxLvOp8xjwzMYzieMn4UhqcPvX1sH0EA3a08fqH4NMZ-2cEzKH2hAvFMGoi5u9ms_WUG4xghqpxVfxIBl2uFDx5U-BEnuHaAm7vXavLnBIEVc9UW5VYDswU/s1600/12249572_10153382203944858_1890662949220108460_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZHpazhoQTReqkhR9YwdGcXxLvOp8xjwzMYzieMn4UhqcPvX1sH0EA3a08fqH4NMZ-2cEzKH2hAvFMGoi5u9ms_WUG4xghqpxVfxIBl2uFDx5U-BEnuHaAm7vXavLnBIEVc9UW5VYDswU/s640/12249572_10153382203944858_1890662949220108460_n.jpg" width="474" /></a></div>
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LaLa (Clams) in clear broth, my favorite. Home-cooked at just a fraction of the price as compared to the zichar stalls. I like to cook it with lots of ginger, garlic and spring onion (scallion). Comfort food for the cold weather. It's gonna be Christmas soon...</div>
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Ingredients:<br />
- 800g of clams ($2.80 from NTUC)<br />
- 8 slices of ginger cut into strips<span class="text_exposed_show"><br /> - 5 pieces of garlic minced<br /> - 1 tbs of goji berries<br /> - 2 chilli padi chopped<br /> - 1 sprig of chinese coriander cut into 2-3cm strips<br /> - 1 sprig of spring onion cut into 2-3cm strips<br /> - 300ml of stock or water<br /> - 2 tbs of huatiao wine<br /> - Salt to taste</span></div>
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1) Soak clams in salt water for an hour to get rid of sand.<br />
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2) Heat up oil and fry ginger, garlic and chilli until fragrant. Add clams and fry for a while.<br />
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3) Add stock/water and goji berries, cover pan and bring to a boil.<br />
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4) Clams shell should be opened. Add wine and salt.<br />
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5) Lastly, add the greens. Give a few stir and off heat.<br />
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6) Serve immediately. <br />
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Enjoy!</div>
Angela Chiahttp://www.blogger.com/profile/16546120316673368997noreply@blogger.com1tag:blogger.com,1999:blog-8163484788381592212.post-26540204812471816042015-11-27T12:14:00.001+08:002015-11-27T12:37:58.000+08:00Portobello Mushroom with Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNgJGIv4x0kHdchdGnRwrep59Sr-yDVCxS-ej7LBStRb8XrSVs57-cUQZ4SUFcvbgHofe9_ovQKXkIQ2nPFDzuew08cRyekWtcPBaXL9hsSUqr0HhbFrTQQJZhy6FoYaGPIkagicn6smE/s1600/12049485_10153294040354858_1545260967180028441_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNgJGIv4x0kHdchdGnRwrep59Sr-yDVCxS-ej7LBStRb8XrSVs57-cUQZ4SUFcvbgHofe9_ovQKXkIQ2nPFDzuew08cRyekWtcPBaXL9hsSUqr0HhbFrTQQJZhy6FoYaGPIkagicn6smE/s640/12049485_10153294040354858_1545260967180028441_n.jpg" width="474" /></a></div>
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I have prepared this dish so many times that I have lost count. Portobello mushrooms with cheese, be it sliced cheese or mozzarella, they are so juicy and delicious. I'm never sick of it.</div>
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I have done a <a href="https://www.facebook.com/angela.chia.397/videos/vb.607144857/10153295113684858/?type=3&theater">video</a> on the preparation. Try it :) Hope you will like it.</div>
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Enjoy! </div>
Angela Chiahttp://www.blogger.com/profile/16546120316673368997noreply@blogger.com0tag:blogger.com,1999:blog-8163484788381592212.post-26061282137223600262015-09-14T19:10:00.001+08:002015-09-14T19:10:18.114+08:00Kawaii Mushipan<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiybGx_bHwXAQlTqjW85OZkMXj68h029g2KuEqnX0tiTuzuopU-etan4cKOtkYm09CJkcMJZQedM2ZuDFD6CWGdW3q1fyQndRDx_O9tKl9bXixbZvnhXeCFTGOnNIJRys2cmvh0BJhBf-8/s1600/11987000_10153261830144858_6703104788521151452_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiybGx_bHwXAQlTqjW85OZkMXj68h029g2KuEqnX0tiTuzuopU-etan4cKOtkYm09CJkcMJZQedM2ZuDFD6CWGdW3q1fyQndRDx_O9tKl9bXixbZvnhXeCFTGOnNIJRys2cmvh0BJhBf-8/s640/11987000_10153261830144858_6703104788521151452_n.jpg" width="640" /></a></div>
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I have done Mushipan (蒸しパン) back in <a href="http://chiaangela.blogspot.sg/2013/09/mushipan.html">2013</a>. But this time, I added a wee bit more sugar and made them into cute kitties. I have also done up a video and you can see it <a href="https://www.facebook.com/angela.chia.397/videos/10153262040069858/?pnref=story">here</a>. It's quite similar to what I have done to my <a href="http://chiaangela.blogspot.sg/2013/08/cute-ladybug-steamed-egg-cakes.html">traditional egg cakes</a>. </div>
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This recipe makes 4.</div>
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Preparation 10 min</div>
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Cook 15 min</div>
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</div>
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Ingredients:</div>
<div style="text-align: justify;">
- 100g cake flour</div>
<div style="text-align: justify;">
- 50g castor sugar</div>
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- 60ml milk</div>
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- 1 egg</div>
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- 1 tsp baking powder</div>
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- 1 tbs vegetable oil</div>
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</div>
<div style="text-align: justify;">
1) Sift and combine the flour and baking powder in a bowl.</div>
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</div>
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2) Whisk the egg in another bowl and add in the sugar. Continue to whisk until combined.</div>
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3) Add in milk and mix well.</div>
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4) Fold in the sifted flour and baking powder until the batter is well mixed.</div>
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5) Add in oil and mix well.</div>
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6. Scoop batter into muffin tin lined with paper case. Fill each case 3/4 full.</div>
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7. Bring the water in the wok/pan to boil and lower the muffin tin.
Cover and steam at medium heat for about 15 minutes or until the skewer
comes out clean.</div>
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</div>
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8) Remove from wok/pan, let cool slightly. Best serve warm (in my opinion).</div>
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Enjoy!</div>
Angela Chiahttp://www.blogger.com/profile/16546120316673368997noreply@blogger.com0tag:blogger.com,1999:blog-8163484788381592212.post-50444364963959891222015-09-14T18:55:00.000+08:002015-09-14T19:35:34.351+08:00Lemon Grass Aloe Vera Drink<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKGljr3-m228wIADMBYFU9i6eDr2wgGpziq75H6uVIlO6HBKPx_E5-bSieTwxfdnd0bRwAjaD4qeH1RJqK58PcNjlDWj6MxK7B5JKollK3xsRt5rwVhTEiUEVaxbG240AKdwtmzsSCAM4/s1600/12002105_10153278120064858_5327642874740259112_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKGljr3-m228wIADMBYFU9i6eDr2wgGpziq75H6uVIlO6HBKPx_E5-bSieTwxfdnd0bRwAjaD4qeH1RJqK58PcNjlDWj6MxK7B5JKollK3xsRt5rwVhTEiUEVaxbG240AKdwtmzsSCAM4/s640/12002105_10153278120064858_5327642874740259112_n.jpg" width="474" /></a></div>
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Refreshing lemon grass aloe vera drink. Lemon grass and aloe vera are
well known for it's healing properties and many other benefits. But then,
it's such a refreshing drink in this warm and hazy weather. Please watch video <a href="https://www.facebook.com/angela.chia.397/videos/10153259798124858/?pnref=story">here</a><br />
<br />
Ingredients:<br />
1.5 litre of water<br />
4 stalk of lemon grass (cut diagonally into strips)<br />
Lime juice (add to taste) <br />
Rock sugar and Aloe Vera * Note: I didn't have a weighing scale with me so I can't tell the exact amount used here. But Aloe Vera may taste a little bitter so you need to make this drink much more sweeter than what you would usually take. Washing the Aloe Vera and cooking it for a minute help to reduce the bitterness while retaining the crunch. </div>
Angela Chiahttp://www.blogger.com/profile/16546120316673368997noreply@blogger.com0tag:blogger.com,1999:blog-8163484788381592212.post-27808712251365922342015-09-14T18:42:00.000+08:002015-09-14T19:14:40.231+08:00Chocolate Tofu Mousse<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirofTBNF3C9DKWSccHeEAXy5dpCV00_SGvuDFKce5iQuORk8-1WNuPL4aQHaLwId8CHx5_Gw0z5o0t8o_EJGVtmlhUD7b5TVm66qk9a6DuFz01jyYyy5TUNNF4Bi2r68uwOLPBBDPY1yA/s1600/12011226_10153278096319858_8645100102566826672_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirofTBNF3C9DKWSccHeEAXy5dpCV00_SGvuDFKce5iQuORk8-1WNuPL4aQHaLwId8CHx5_Gw0z5o0t8o_EJGVtmlhUD7b5TVm66qk9a6DuFz01jyYyy5TUNNF4Bi2r68uwOLPBBDPY1yA/s640/12011226_10153278096319858_8645100102566826672_n.jpg" width="474" /></a></div>
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Chocolate Tofu Mousse. No bake, no cook. And it's vegan if you use dairy-free chocolate.</div>
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Just 4 simple ingredients :) You wouldn't want to miss this. Enjoy the video <a href="https://www.facebook.com/angela.chia.397/videos/10153250929484858/?pnref=story">here</a>.</div>
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Ingredients:</div>
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300g silken tofu ( I used Sakaru brand)</div>
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150g semi-sweet chocolate chips.</div>
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60ml maple syrup</div>
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1/4 tsp cinnamon powder.</div>
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1) Melt chocolate.</div>
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2) Cut tofu into smaller pieces and blend tofu until smooth.</div>
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3) Add melted chocolate, maple syrup and cinnamon powder and blend all ingredient until well mixed.</div>
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4) Chill in fridge for 2 hours before serving.</div>
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5) Serve along with fruits or more chocolate chips.</div>
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Enjoy! </div>
<br />Angela Chiahttp://www.blogger.com/profile/16546120316673368997noreply@blogger.com0tag:blogger.com,1999:blog-8163484788381592212.post-42089945672845004152015-09-14T18:25:00.000+08:002015-09-14T18:25:56.418+08:00GUINNESS STOUT chicken wings<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi935VWzAvZRBe7y47LtSLvCWROap_z_C6eML1eANc17LJLzOm6jffxMymC5nF4gZ0eI0sS2C42TnMiUTdBu-8nyUuJ3VCi9jl8XdUNzM5mxUquYY1dRirDl0SnqKEANJQM-_oMr21KQnc/s1600/11904647_10153235580754858_348655216045949139_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi935VWzAvZRBe7y47LtSLvCWROap_z_C6eML1eANc17LJLzOm6jffxMymC5nF4gZ0eI0sS2C42TnMiUTdBu-8nyUuJ3VCi9jl8XdUNzM5mxUquYY1dRirDl0SnqKEANJQM-_oMr21KQnc/s640/11904647_10153235580754858_348655216045949139_n.jpg" width="474" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFXF6TNItpl7baaoIATuQrzJVibN5OLMaUhAdprpmDDog8KoRhJtuBEC5_gQsGr28Cx6OxH8RnEKgSNv8Hck4lUQ40l_AypHT4hyfki57Mc2z_NVbzmY8O_hVOiS7RefGMtwN5dFrPCk/s1600/11880456_10153235413964858_1419532454370576607_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFXF6TNItpl7baaoIATuQrzJVibN5OLMaUhAdprpmDDog8KoRhJtuBEC5_gQsGr28Cx6OxH8RnEKgSNv8Hck4lUQ40l_AypHT4hyfki57Mc2z_NVbzmY8O_hVOiS7RefGMtwN5dFrPCk/s640/11880456_10153235413964858_1419532454370576607_n.jpg" width="474" /></a></div>
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Nah..not soy sauce chicken, nope not marmite chicken either. No no...
not teriyaki chicken. IT'S GUINNESS STOUT chicken wings! Oh, please don't ask me if kids and pregnant ladies can eat this dish ok :P I can only tell you that these wings are delicious and they will not make you drunk.</div>
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Ingredients:</div>
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I kg of mid-wings<br /> I can of stout<br /> 1 tbs dark soy sauce<span class="text_exposed_show"><br /> 1 tbs full of sugar<br /> few slices of ginger<br /> a sprig of scallion (cut into strips)<br /> some salt</span></div>
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Marinade:<br /> 1 tbs dark soy sauce<br /> 1 tbs light soy sauce<br /> 1 tbs sesame oil<br /> 1 tbs shaoxing wine<br /> some pepper<br />
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1) Marinade chicken wings and chilled in fridge for at least a couple of hours in the fridge.<br /> 2) Add oil into wok and fry scallion and ginger until fragrant.<br /> 3) Add chicken and stir fry for a while.<br />
4) Pour in the stout, add in sugar, dark soy sauce and pinch of salt.
Bring liquid to boil and turn down to medium heat to cook until sauce
reduces and caramelized.<br /> *In the process of cooking, do not flip the chicken. Just let the chicken wings get cook in the sauce.<br />
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Enjoy!</div>
Angela Chiahttp://www.blogger.com/profile/16546120316673368997noreply@blogger.com0tag:blogger.com,1999:blog-8163484788381592212.post-18660673045049679652015-09-14T18:17:00.000+08:002015-09-14T18:17:01.539+08:00Thai-style Prawns<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVAUjETM2tvQJl-dzOGTh_nEy9Jlg8ahIjO4c9fjsdq-rgXWVYCPS4aoG-JIUyw2HP8rA5krYeMQi-zfhmDugjOyHL8i4-_mC0VQE1pPmUN-hMfy3aPdEo9XH1WQ0yOUObCsPtAbjuSiA/s1600/11951177_10153230980559858_2337670246335414152_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVAUjETM2tvQJl-dzOGTh_nEy9Jlg8ahIjO4c9fjsdq-rgXWVYCPS4aoG-JIUyw2HP8rA5krYeMQi-zfhmDugjOyHL8i4-_mC0VQE1pPmUN-hMfy3aPdEo9XH1WQ0yOUObCsPtAbjuSiA/s640/11951177_10153230980559858_2337670246335414152_n.jpg" width="473" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieDKV5OpeTrq5TAGhttL3OuBjP1tmGE8X_KeF-vIOd1uGVTBEz_uNP-rk0jrloxr8Q1lQgMUw0ySSK2AbpnYsV8LNKEVfOGWpv017AfPsjf6LknuMf-DhFohoekBhh1ovbvSVpSz7RnxQ/s1600/11831679_10153230800349858_3043155151538392320_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieDKV5OpeTrq5TAGhttL3OuBjP1tmGE8X_KeF-vIOd1uGVTBEz_uNP-rk0jrloxr8Q1lQgMUw0ySSK2AbpnYsV8LNKEVfOGWpv017AfPsjf6LknuMf-DhFohoekBhh1ovbvSVpSz7RnxQ/s640/11831679_10153230800349858_3043155151538392320_n.jpg" width="640" /></a></div>
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I love Thai food. I love prawns. Aromatic and <span class="st">irresistible </span>Thai-style prawns that could wake up your palate and whet up one's appetite. It may not be very authentic. But I was happy with it when I miss the taste of Thailand.</div>
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<span class="st"><br /></span></div>
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<span data-reactid=".f2.1:4.1:$comment10153230980559858_10153231417119858/=10.0.$right.0.$left.0.0.1"><span data-ft="{"tn":"K"}" data-reactid=".f2.1:4.1:$comment10153230980559858_10153231417119858/=10.0.$right.0.$left.0.0.1.$comment-body"><span class="UFICommentBody" data-reactid=".f2.1:4.1:$comment10153230980559858_10153231417119858/=10.0.$right.0.$left.0.0.1.$comment-body.0"><span data-reactid=".f2.1:4.1:$comment10153230980559858_10153231417119858/=10.0.$right.0.$left.0.0.1.$comment-body.0.$end/=1$text0/=010">Chop up some garlic, chilli, ginger, coriander, spring onion and
shallot. Marinade prawns for an hour with pinch of salt n pepper n sesame
oil. Heat oil in wok to stir fry all the chopped ingredients except
coriander and spring onion until fragrant. Add prawns and stir fry til
half cooked. Add sugar and fish sauce and cook further. Prior to off heat, add in the
greens and stir swiftly. Off heat, squeeze in the juice of Kaffir lime (Makrut), mix well by giving a few stir and dish up. Alternatively, dish up and drizzle juice.</span></span></span></span></div>
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Enjoy!</div>
<br />Angela Chiahttp://www.blogger.com/profile/16546120316673368997noreply@blogger.com0tag:blogger.com,1999:blog-8163484788381592212.post-44270656767091926962015-08-05T14:52:00.000+08:002015-08-05T14:52:00.289+08:00Chocolate Chip Muffins<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbVtPvmAaNixFMDkke8YbDmNsm2Xkw2hzqn-nT5oHb1Of2tC8TgbKjmNctJEviIQ1rOaqqck9tiC3-FV_b6EpSZ_YUyGaajOTQCD3dScBVWqKeZgaZdm0ibD9yNd4R2Eimq8Xf0p-suqc/s1600/DSCN4945.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbVtPvmAaNixFMDkke8YbDmNsm2Xkw2hzqn-nT5oHb1Of2tC8TgbKjmNctJEviIQ1rOaqqck9tiC3-FV_b6EpSZ_YUyGaajOTQCD3dScBVWqKeZgaZdm0ibD9yNd4R2Eimq8Xf0p-suqc/s640/DSCN4945.JPG" width="474" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb8z8QzXi5B2qLjDRdU0lcbYOPMKaIU8Gwc6RsdxBufCdBl3rv95EWbn4px1nqb5Y6fTUUezK9c-3yjA48ynfvwWVqxqnErBxYgCTTc-_9TN8A-8t0nYofwmEl4ngtN1rl-CNpg8hexq4/s1600/11800412_10153188440869858_931096929099573292_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb8z8QzXi5B2qLjDRdU0lcbYOPMKaIU8Gwc6RsdxBufCdBl3rv95EWbn4px1nqb5Y6fTUUezK9c-3yjA48ynfvwWVqxqnErBxYgCTTc-_9TN8A-8t0nYofwmEl4ngtN1rl-CNpg8hexq4/s640/11800412_10153188440869858_931096929099573292_n.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_PJbKw6vHr-qCqq-mvJu24bkAkHHun3cBliAF9JhT1os_jcUmo9niqOO6SAC3zlg_rkGR9cxKJUtAf4zbSFezgIHdoyYk6kCFjeINFdTCH3W9CuJmQZhMNchzuO0sbI4mUGCLDPGz5dw/s1600/11822617_10153188437629858_2841291679556468284_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_PJbKw6vHr-qCqq-mvJu24bkAkHHun3cBliAF9JhT1os_jcUmo9niqOO6SAC3zlg_rkGR9cxKJUtAf4zbSFezgIHdoyYk6kCFjeINFdTCH3W9CuJmQZhMNchzuO0sbI4mUGCLDPGz5dw/s640/11822617_10153188437629858_2841291679556468284_n.jpg" width="474" /></a></div>
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Chocolate Chip Muffins. Looks perfect taste perfect. Moist and chocolatey. And I really like muffins with a high and even dome.</div>
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Many have asked me about the differences between a muffin and a cupcake. I have posted once on this and Im going to repeat.</div>
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A cupcake is usually sweet but a muffin can be sweet or savory. A
cupcake has a flat top that is good for frosting or decorating using
fondant but a muffin usually has an overflowing and uneven dome top. A
cupcake is finer and less dense in texture, more spongy but a muffin
more d<span class="text_exposed_show">ense and crumpy (you can make it
moist though). The batter of a cupcake is smooth and thin which is the
result of using the mixer and the creaming method applied. The muffin
batter is thick and lumpy as its purely the combining of the liquid
ingredients to the dry ingredients without the use of mixer. I really
love making muffins for that <span class="_4-k1 img sp_fM-mz8spZ1b sx_7f72ac">;) </span></span></div>
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This recipe makes 6<br />
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Ingredients A<br /> 190g self-raising flour<br /> 80g castor sugar<br /> 1/4 tsp salt<br /> 1/2 tsp cinnamon powder<br /> (1. Combine the above and mix well using a balloon whisk. Set aside.)<br />
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Ingredients B<br /> 60ml vegetable oil<br /> 120ml milk<br /> 1 egg<br /> 1 tsp vanilla essence<br /> (2. Combine the above and lightly beat.)<br />
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Ingredients C<br /> 130g mini semi sweet chocolate chips<br />
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3. Add (2) to (1). Using the balloon whisk, mix till just combined. Fold in 2/3 of the chips.<br />
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4. Distribute the batter into the muffin pan lined with cupcake liners. Top with the balance chips.<br />
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5. Bake in preheated oven at 200°c for 20-25mins until done.<br />
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Enjoy!</div>
Angela Chiahttp://www.blogger.com/profile/16546120316673368997noreply@blogger.com0tag:blogger.com,1999:blog-8163484788381592212.post-43698775502699770482015-08-05T14:45:00.000+08:002015-08-05T15:40:49.485+08:00Easy Prawn Paste Chicken Mid-Wings 虾酱鸡翅<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXrldpGtoIDgU7n0F-3FUIKvKraR_IxkWEDoiztqd-aP5INoSIVPaxU94B0VJEjTLO0MHk0i0bup8v0klQ4rPTOwfGaLTSNKnm81dLdqJnnXtbkyevjfArHDxfggI23jxeDkZ-bZvfCPo/s1600/11200791_10153179046074858_1569667294026328785_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXrldpGtoIDgU7n0F-3FUIKvKraR_IxkWEDoiztqd-aP5INoSIVPaxU94B0VJEjTLO0MHk0i0bup8v0klQ4rPTOwfGaLTSNKnm81dLdqJnnXtbkyevjfArHDxfggI23jxeDkZ-bZvfCPo/s640/11200791_10153179046074858_1569667294026328785_n.jpg" width="474" /></a></div>
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Cooking Prawn Paste Chicken need not be tough. It's just the marinade that does most of the works. Marinate, fry, voila! Eat!</div>
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Ingredients:</div>
<div style="text-align: justify;">
16 mid-wings (about 600g)<br />
3 tbs prawn paste<br />
1 tbs oyster sauce<span class="text_exposed_show"><br /> 1 tbs sesame oil<br /> 1 tbs shaoxing wine<br /> 1 egg</span></div>
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<span class="text_exposed_show"><br /> 1) Combine all of the above and let marinade in the fridge for at least 4 hours.</span></div>
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<span class="text_exposed_show">2) Prior to deep frying, coat wings with tapioca flour (1 cup or less), tap off excess flour and fry wings till golden.</span></div>
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Just so easy. Enjoy!</div>
Angela Chiahttp://www.blogger.com/profile/16546120316673368997noreply@blogger.com0