Salted Egg Yolk King Oyster Mushrooms 奶油咸蛋杏鲍菇

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).

奶油咸蛋杏鲍菇 Salted Egg Yolk King Oyster Mushrooms

材料 ingredients：
~ 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)
~ 熟咸蛋黄三颗 (压碎) 3 cooked salted egg yolks (crushed)
~ 咖喱叶两颗 2 sprigs curry leaves (Retain the leaves only)
~ 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)
~ 淡奶三汤匙 3 tbs evaporated milk
~ 40g salted butter
~ 2 eggs (beaten)
~ some corn flour or plain flour

调味料 marinate：
鸡精粉 chicken seasoning powder 1-2 tsp (I use the spoon provided in the Knorr chicken seasoning powder)

做法：
1 调味料腌菇，至少三十分钟。
Marinade mushrooms with the chicken powder for at least 30 minutes.

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。
Coat the mushroom thoroughly with beaten egg follow by corn flour before deep frying in high heat. Drain oil and set aside.

3 用干净的锅，放牛油爆香咖喱叶和小辣椒。
In a clean frying pan/wok, add butter and fry the curry leaves and chillies until fragrant.

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。
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.

Enjoy!

Copycat KFC Whipped Potato

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 :)

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. 

Recipe from Yean Leng

Ingredients for the mashed potato:
2 Russet potatoes
2 tbs milk
50g softened salted butter
Pepper
400ml of water (to boil the potatoes)

For the gravy:
- Retain 250ml of water from boiling of the potatoes
- 5g butter
- 1.5 tsp of Knorr chicken powder (use the tsp provided in the bottle)
- 2 tsp cornstarch dissolve in 2 tbs of the 250ml of potato water
- 2 drops of dark soy sauce (for coloring purpose)
- pepper

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.

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.

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.

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.

5) Pour gravy over the mashed potato and you are done!

Enjoy!

Sesame Oil Chicken 麻油鸡

我没有做月子啦。就突然很想吃麻油鸡啊。外面吃的份量少少， 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。

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，害我煮很久.

Ingredients:
1.2kg chicken (chopped into small pieces)
140g ginger (julienned)
6 shallot (sliced)
3 stalk of spring onion (cut into 2-inch length)
2 tbs shaoxing wine
2 tbs oyster sauce
1 tbs dark soy sauce
1 tsp sugar
10 tbs sesame oil + 1 tbs more (for drizzling)
pepper
1-2 tbs soy sauce
200ml water

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.

2) Add chicken meat and stir fry until the skin changes color (Naughty yenling reminded, the skin of the chicken hor, not your skin )

3) Add dark soy sauce and continue frying. Add water. Bring water to boil, cover wok and lower heat. 

4) When meat is cooked, add oyster sauce, sugar, soy sauce, wine and pepper. Stir to ensure the condiments are well spread.

5) Add spring onion and give it a few stir.

6) Off heat and drizzle the balance sesame oil.

7) Dish out and serve hot with fluffy white rice

Enjoy!

Thai Style Top Shell

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.

Ingredients:
1 can of top shell (sliced)
1 small red onion (sliced)
1 small Japanese cucumber(diced)

Sauce:
2 tbs of the sauce from the can of top shell. Discard the rest.
2~3 tbs of lemon lime
1 tsp fish sauce
1 tsp castor sugar
3 tbs Thai chilli sauce
2 chilli padi (chopped) ~ can be omitted if you don't fancy it too spicy.
(Combine all of the above and mix well)

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.

Enjoy!

Clams In Clear Broth 清汤蛤蜊

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...

Ingredients:
- 800g of clams ($2.80 from NTUC)
- 8 slices of ginger cut into strips
- 5 pieces of garlic minced
- 1 tbs of goji berries
- 2 chilli padi chopped
- 1 sprig of chinese coriander cut into 2-3cm strips
- 1 sprig of spring onion cut into 2-3cm strips
- 300ml of stock or water
- 2 tbs of huatiao wine
- Salt to taste

1) Soak clams in salt water for an hour to get rid of sand.

2) Heat up oil and fry ginger, garlic and chilli until fragrant. Add clams and fry for a while.

3) Add stock/water and goji berries, cover pan and bring to a boil.

4) Clams shell should be opened. Add wine and salt.

5) Lastly, add the greens. Give a few stir and off heat.

6) Serve immediately. 

Enjoy!

GUINNESS STOUT chicken wings

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.

Ingredients:

I kg of mid-wings
I can of stout
1 tbs dark soy sauce
1 tbs full of sugar
few slices of ginger
a sprig of scallion (cut into strips)
some salt

Marinade:
1 tbs dark soy sauce
1 tbs light soy sauce
1 tbs sesame oil
1 tbs shaoxing wine
some pepper

1) Marinade chicken wings and chilled in fridge for at least a couple of hours in the fridge.
2) Add oil into wok and fry scallion and ginger until fragrant.
3) Add chicken and stir fry for a while.
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.
*In the process of cooking, do not flip the chicken. Just let the chicken wings get cook in the sauce.

Enjoy!

Thai-style Prawns

I love Thai food. I love prawns. Aromatic and irresistible 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.

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.

Enjoy!

Chocolate Chip Muffins

Chocolate Chip Muffins. Looks perfect taste perfect. Moist and chocolatey. And I really like muffins with a high and even dome.

Many have asked me about the differences between a muffin and a cupcake. I have posted once on this and Im going to repeat.

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 dense 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 ;) 

This recipe makes 6

Ingredients A
190g self-raising flour
80g castor sugar
1/4 tsp salt
1/2 tsp cinnamon powder
(1. Combine the above and mix well using a balloon whisk. Set aside.)

Ingredients B
60ml vegetable oil
120ml milk
1 egg
1 tsp vanilla essence
(2. Combine the above and lightly beat.)

Ingredients C
130g mini semi sweet chocolate chips

3. Add (2) to (1). Using the balloon whisk, mix till just combined. Fold in 2/3 of the chips.

4. Distribute the batter into the muffin pan lined with cupcake liners. Top with the balance chips.

5. Bake in preheated oven at 200°c for 20-25mins until done.

Enjoy!

Sweet and Sour Pork 咕噜肉

我不常吃猪肉。还是第一次煮咕噜肉呢。不过， 卖相还不错吧， 呵呵 ^^ 随意agakagak调制了54321酱料， 让自己容易记， 下次再煮就不难。味道如何？当然是好吃咯， 不然哪敢和你们分享？ ;)

I seldom take pork dishes and this is the very first time I'm cooking sweet and sour pork. I concoct my own sauce for easy remembrance. I call it the 54321 sauce and you will know why from the below. So here goes, easy 54321 sweet and sour pork :)

Step 1: Combine all of the below other than the flour and marinate for at least 30 minutes.
Ingredients:-
200g lean hind meat (cubed)
1 tbs sesame oil
1/3 tsp salt
1 egg
1 cup tapioca or corn flour (for coating prior to frying)

Step 2: Cube the below vegetables/fruits and set aside.

Ingredients:-

1/2 Japanese cucumber

1/2 red capsicum (or any color)

1/2 slice pineapple

1 small red onion

1 tomato

3 cloves garlic (crushed)

Step 3: Prepare the sauce by combining the below and set aside.

Ingredients:-

5 tbs of ketchup (Lee Kum Kee)

4 tbs of water

3 tbs plum sauce with ginger (Singlong)

2 tbs vinegar (Heinz)

1 tbs fine sugar

*see? Thats what I meant by 54321.

1) Coat pork in flour and fry in pan/wok till golden. Remove fried pork and set aside when done. *Note: Please discard any remaining marinating sauce.

2) In clean pan/wok, add a little oil and fried garlic til fragrant. Add onion and stir fry for a while and follow with capsium, tomato and cucumber. Stir fly swiftly by giving them a few stir. Add sauce.

3) When sauce is heated up, add pineapple and the fried pork. Swiftly stir and coat the meat evenly with the sauce. Off heat.

Serve hot with rice. Yummay! Enjoy!

Banana Walnut Muffins 香蕉核桃松糕

While I was baking, the lil one asked: Mommy, what are you baking? Muffins, I replied. She continued: What design is the muffin? I was like: Huh? Nope, no design. She said again: No design, no cartoon? Well, mommy does bake 'normal' stuff -.- My bakes do not necessary come with creative design la, haha..

Here's a self-concoct recipe for my friend Jolene who asked about it just the other day. No sugar added but I still find it yummy and definitely moist yet fluffy. Perhaps I dont have a sweet tooth? :) Nevertheless, you may still want to add sugar to it.

This recipe yields 12 muffins

Ingredients:

- 420g ripe banana (mashed but dont mash it too finely. You want to see some chunks)

- 200g all-purpose/plain flour

- 80g walnuts (toasted for 5-8 minutes and coarsely chopped)

- 100g castor sugar (optional. Banana is already sweet. I like it without the sugar too.)

- 1 1/2tsp baking powder

- 1/2 tsp baking soda

- 1/2 tsp salt

- 2 eggs

- 70g vegetable oil (I used soybean oil. Either one is fine)

- 1 tsp vanilla extract

1) Sift the flour, baking soda, baking powder sugar and salt into a bowl. Toss in the walnuts and mix well.

2) Combine the banana, oil, vanilla extract and eggs. Mix well.

3) Add (2) into (1) and mix til just combined *Important note: Do not over mix.

4) Line cupcake cases in the muffin pan and fill the cases 3/4 full.

5) Bake in pre-heated oven for 25 minutes at 180c.

Enjoy!

Steamed Fish with Shrimp Paste 虾酱蒸鱼

We have always heard of prawn paste chicken so how about steaming fish with prawn paste? Taste good too, I tell ya :)

Ingredients:...
- 1 medium whole fish
- 2 stalks spring onion (cut 1 stalk into 2" and shred the other stalk)
- 5 shallots (sliced)
- 6 slices ginger (cut 3 slices stripes)
- some black fungus (I use fresh one so no soaking required. Cut into stripes)
- some dried mushroom (soak mushroom in hot water till softened and cut into stripes)
- Coriander for garnishing

For marinating:
- 1 tsp fine shrimp paste

Sauce:
- 2 tsp fine shrimp paste
- 2 tsp light soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tsp wine
- 110ml water
- pinch of pepper

1) Marinate fish with prawn paste and set aside for 10 minutes.
2) Combine sauce and set aside.
3) Place the sliced ginger, spring onion, mushrooms and black fungus on the fish and steam fish in steamer for 10 minutes over high heat.
4) Heat up sauce and pour over cooked fish. Place shredded spring onion over fish.
5) Heat up some oil and fried ginger and shallot till golden brown. Drizzle over fish.
6) Garnish and serve.

Enjoy!

Braised Batang In Dark Sauce

Fish are just fish to me. "Expensive" or not, they are equally tasty. Here is the so-called "cheap" fish, Batang. Braised Bantang in special dark sauce, topped with fried shallot. Ho ho ho... I mean ho chiak (delicious in dialect hokkien) LoL Seriously, a very merry and blessed Christmas to all my friends and readers! Ho Ho Ho! :)

 

Ingredients:

- 1 palm-size batang steak

- 4 shallot (sliced)

- 2 slice of ginger (minced)

- 4 tbs oil

- 1 tbs potato starch

 

Ingredients for Sauce:

- 120ml water

- 2 tbs dark soy sauce

- 1 tbs light soy sauce

- 1 tbs huadiao wine

- 2 tsp sugar

- 1 tsp sesame oil

 

1) Combined ingredients for the sauce in a bowl and set aside.

 

2) Heat up 3 tbs oil and fry shallot till brown. Dish out and set aside.

 

3) Heat up 1 tbs oil and fry the ginger for while. Coat fish with the starch and pan fry fish on both side till half done.

 

4) Pour sauce over fish, cover the wok/pan and continue to simmer the fish under low heat for 5 minutes until the sauce thickened and the fish is done.

 

5) Dish out and top with the fried shallot.

 

Enjoy!

Mee Hoon Kueh 面粉粿

This is just the recipe for the dough. I know a lot of recipes have eggs added to the dough but this is an egg-free version. Still, it received positive feedbacks from my fussy eaters. It's really QQ in texture.

Ingredients:
- 500g plain/all purpose flour
- 250ml warm salted water (about 1 tsp of salt. Add 125ml freshly brewed hot water to 125ml cool water)
- 1 tbs corn flour
- 2 tbs vegetable oil

1) In a big bowl, combine above ingredient, adding the water gradually and knead until a dough is formed.

2) Let the dough rest in room temperature for half an hour. You can cling wrap the dough or place a damp towel over the bowl to prevent the dough from drying out.

3) Bring a big pot of stock to boil, tear/pinch dough into small pieces and drop into the stock. Keep tearing/pinching until the dough is used up. Add your favourite ingredients and cook everything until done. Add vegetable (if any) 1-2 minutes before you off the heat.

Enjoy!

Teochew-Styled Steamed Pomfret 潮州式蒸白鲳

This teochew-styled steamed pomfret is one of the notable teochew cuisines. But of course, we don't have to be teochew to be able to relish this delicious and appetising dish ;) By the way, I'm half hakka half hokkien haha...

The main ingredients that make this dish distinctive is the used of salted vegetables, aka picked mustard or kiam chye, sour/salted plum and lard. However, lard is omitted here. And other than white pomfret, you may also like to use silver pomfret, grouper, red snapper, threadfin or seabass.

 

Main Ingredients:

- 1 small-sized pomfret (slightly bigger than palm size)

- 1 knob of ginger (half of it sliced and the other half julienned)

- 1 stalk scallion - usually 1 stalk has abt 3-5 sprigs  (top half cut for garnish purpose, bottom half to lay below fish)

- 1-2 salted plums (lightly crush and remove seed)

- 1 medium tomato (cut into wedges)

- 2 Chinese dried mushrooms (soak to soften and cut into strips)

- 1 small piece of pickled mustard - aka Kiam Chye (roughly 20g, wash away brine by washing under running tap and cube into small pieces)

- 1/2 box of tofu (cubed. Buy those ideal for steaming/soup)

- Pinch of salt (to rub on the fish)

- 1-2 sprigs of coriander (for garnishing - optional)

Marinade:

- 1 tsp soy sauce (only 1 tsp coz note the fish will be rubbed with salt prior to steaming and kiam chye and salted plum are already salty)

- 1 tsp rice wine

- 1/2 tsp sesame oil

- 4 tbs water

1) Prior to cooking, clean fish, make 1-2 cuts on the fish and rub a little salt all over. Set aside for 15-30 minutes.

2) Mix the marinade and set aside.

3) Line scallion (the bottom part) and some sliced ginger on a plate with depth. Place fish over the scallion and ginger. Insert some sliced ginger in the cavity of the fish around the bottom of the fish head.

4) Scatter julienned ginger, tomato wedges, cut mushrooms and cubed pickled mustard evenly over fish and the surrounding of the fish. Lined cubed tofu and crushed salted plum on both side of the fish.

5) Drizzle the marinade all over the fish.

6) Bring wok/steamer in water to boil. Lower fish, cover wok/steamer and steam on high heat for 8-10 minutes or until done. **One of the indicator that the fish is cooked is that the eyes of the fish will 'pop' out. Garnish with scallion and coriander. Serve hot.

Enjoy! Goes so well with a bowl of piping hot rice or porridge.



The ingredients

Scattering the ingredients evenly

Steaming in process

Goes well with a bowl of piping hot rice or porridge

Scalded Prawns with Special Sauce 白灼虾配特制酱

 

I love prawns cooked in whatever ways :) I simply scalded them in boiling water this time, retaining the original flavour. 原汁原味白灼虾。

Ingredient A

- 20 medium-sized prawns

Ingredients B

- 2 sprigs of scallion

- 1 knob of ginger with skin, crushed

- 2 tbs rice wine

Ingredients C (Dipping sauce)

- 2 cloves of garlic, chopped

- 1 sprig of scallion, chopped

- 2 tbs soy sauce

- 2 tbs drinking water

- 1 tsp sugar

- 2-3 drops sesame oil

1) To prepare the sauce (using all the ingredients in C), place garlic and scallion in a bowl. Heat up the oil and pour over the garlic and scallion. Add soy sauce, drinking water, sugar and sesame oil. Stir and mix well. Set aside.

2) Bring a big pot of water to boil, add in (B). Add (A) and scald until cooked (completely turned red).

3) Remove prawns from the pot of water.

4) Serve prawns along with the dipping sauce.

Enjoy!

Nutty Chocolate Cupcakes

Adapted from a cook book by Chef Alex Goh.

Ingredients A:

- 200g boiling water

- 35g cocoa powder

Ingredients B:

- 250g sugar (I used a little lesser)

- 1/2 tsp salt

Ingredients C:

- 3 eggs

- 120g vegetable oil

Ingredients D:

- 200g plain flour - all purpose flour (I used cake flour)

- 1 1/2 tsp baking powder

- 1/2 tsp baking soda

Topping

- Ganache/Nutella

- Toasted chopped nuts

1) Mix Ingredients A with a hand whisk until well blended. Add B and mix till well combined. Set aside to cool.

2) Add C and mix until well incorporated. Add D and mix until well combined.

3) Line muffin cases in muffin tin. Spoon batter into the cases. Fill 2/3 full. *Tips: I poured the batter into a measuring cup and fill the cases from the cup. I find it easier that way.

4) Bake in pre-heated oven at 190c in the middle rack for 20-25 minutes. *Note: I baked at 180c for 25 minutes. **Tips: If you aren't sure if the cakes are fully cooked, always do a test by poking a skewer/toothpick into the cake. It's done when the skewer/toothpick comes out clean.

5) Set aside to cool. Spread ganache on top of the cakes and sprinkle with chopped toasted nuts and pipe some white chocolate lining. **I topped the cake with a dollop of nutella instead and sprinkled it with toasted chopped almonds. The amount of topping used, whether it's just a dollop or a generous spoonful, it's up to individual preference.

Enjoy!

Hong Kong-style Steamed SeaBass 港蒸金目鲈

Restaurant-styled steamed fish with sweet and savory soy sauce. The sauce mixture can be prepared the day before and chill in fridge until ready to use.

Ingredients:

- medium/big-sized whole fish

- 2 tbs vegetable oil

- 1 knob of ginger peeled and julienned

- 3-4 sprigs cilantro cut into 1-inch length(aka coriander/Chinese parsley)

- 3-4 sprigs scallion sliced diagonally (aka spring onion)

* A sprig is a single stem snipped from the plant.

 

Ingredients for sauce:

- 4 tbs (80ml) light soy sauce

- 4 tbs water

- 1 tbs huadiao wine (Shaoxing or Meihua brand or any other brands that you prefer)

- 1 tbs sugar

- 1 tsp sesame oil

- pinch of pepper

1) Combine the ingredients for the sauce and set aside.

2) Place cleaned fish on a plate with the fish being propped up by 2 ceramic spoons. Spread julienned ginger on top of the fish.

3) Bring water in wok/steamer to boil. Lower the plate of fish, cover wok/steamer and steam on high heat for 10-12 minutes depending on the size of the fish.

4) Discard ginger and remaining liquid. Transfer fish to a clean plate. Top steamed fish with the cilantro, scallion and the balance ginger {ginger can be fried in the oil in (5) if desired}

5) Heat up 2 tbs of oil and drizzle onto the fish. Using the same pan/wok for heating the oil, heat up the sauce mixture, stir gently and bring to a boil. Pour sauce onto fish. Serve immediately.

Enjoy!

Click here for a step-by-step tutorial.

Nutella Cinnamon Bread Pudding

 

Aromatic nutella cinnamon bread pudding. Yum!

Serves 4-6

Ingredients

- 8 slices of bread (at least a couple of days old)

- 2 cups of milk

- 2 eggs

- 3 heaps tbs of nutella

- 40g of butter

- 1/4 cup of castor sugar

- 1 tsp of vanilla essence

- 1 tsp of cinnamon

- 1 tbs of icing sugar

1) De-crust (Optional, u can leave it on too) the bread, cut into bite-size and arrange into a 8 x 8" baking pan or ramekin. *Click here to see how to turn the crust into cinnamon sticks so no worries, the crust wont go to waste* ;)

2) Mix the nutella into the cubed bread.

3) In a pot, combine the milk, castor sugar and butter. Boil under low flame until the butter melted and sugar dissolved. Remove from heat, add in the vanilla essence and give it a stir. Set aside.

4) Whisk the eggs. Add in the mixture from (3) into the whisked eggs and stir until combined. Pour mixture into the tray of cubed bread.

5) Sprinkle with cinnamon and let soak for 5 minutes.

6) Place baking pan on a baking plate/roasting pan half-filled with boiling water *We call this the water bath to prevent drying and curdling* Send into pre-heat oven and bake at 175c for 35 minutes or until the pudding is set.

7) Let cool for 10 minutes and dust pudding with icing sugar before serving. Leftover can be chilled in fridge which is equally divine. If u like it warm, it can be microwave too.

Enjoy!

Click here for a step-by-step tutorial.

Tomyam Soup

 

I love Thai food. Got this recipe from my friend Yean Leng who was taught how to cook this Tom Yam soup by her Thai friend.

Ingredients A

- 3 stalks lemon grass (sliced diagonally)

- 5 kaffir lime leaves

- 3 small onion

- 4-6 chilli padi (I added 6)

- 3 slices galangal aka blue ginger (1/2cm thick)

- 600ml water

Ingredient B

- 1 litre chicken stock (I used 1 cube of the knorr chicken cubes)

Ingredients C

- Seafood of your choice (I used fish cakes, batang fish and prawns)

Ingredients D (add these according to taste)

- sugar (I added 1 tsp)

- fish sauce (I added 2 tsp)

- green lemon (Give the lemon a good 'massage' before you extract the juice. I added the juice of the whole lemon)

1) Bring Ingredients A to boil in a pot under small flame for 30 minutes.

2) Add Ingredient B to Ingredient A and bring to boil again before adding Ingredients C.

3) Add Ingredients D according to preference. *Tips: add using teaspoon and taste before adding more so that you can get it right.

Enjoy! The taste of Thailand. 

Click here for a step-by-step tutorial.