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| chix wings |
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| ngoh hiang |
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| sayoh lodeh |
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| pandan cake |
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| chilli stuffed mackeral |
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| mee siam |
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| ayam buah keluak |
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| Chai tow kueh |
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| Beef stew |
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| Puttu Mayam |
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| Sausages and mash |
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| Boneless chix rice |
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| Chwee kuih |
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| Popiah |
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| Everyone! |
Saturday, 27 April 2013
Hols and food at home
These were a few of the foods I cooked while my mum, Liana and friends were here.
Monday, 22 April 2013
Back dated post of our hols in Amsterdam
Dear Friends and readers
I am so, so sorry for being MIA for so long!
Firstly as you all know, was in Singapore end of Jan to mid of Feb, then got back and then to work. Then my mum and daughter and another couple came, all during the same period.
During the first week of my mum and daughter's holiday, we drove to Amsterdam while my friends went to Lake District.
Rented a 2 bedroom apartment and went to Kuekenhof to see the tulips.
Here are some of the pictures that we took while we were in Amsterdam.
I am so, so sorry for being MIA for so long!
Firstly as you all know, was in Singapore end of Jan to mid of Feb, then got back and then to work. Then my mum and daughter and another couple came, all during the same period.
During the first week of my mum and daughter's holiday, we drove to Amsterdam while my friends went to Lake District.
Rented a 2 bedroom apartment and went to Kuekenhof to see the tulips.
Here are some of the pictures that we took while we were in Amsterdam.
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| Taking the train to France |
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| View from our apartment in Amsterdam |
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| Pat being goofy with mum |
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| Kuekenhof |
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| Can you spot the duck? |
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| Cherry Blossoms |
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| Floating Chinese restaurant in Amsterdam |
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| With Clara (my ex classmate who now lives in Amsterdam) and her husband Arie |
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| Sweet shop |
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| Bruges |
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| Chocolate shop in Bruges |
Monday, 1 April 2013
Radish Cake/Chai Tow Kuih
This is taken from Lily Ng's blog. Thanks Lily.
Ingredients:
about 500 gms radish - shred finely or use a food processor to cut
500 gms rice flour
4 tbsp tapioca flour
1 tbsp
1 tsp salt
1 tbsp soya sauce
1 tbsp sesame oil
1/2 tsp white pepper
about 750 ml water
For frying a plate :
1 bowl of diced radish cake
1 tbsp chopped garlic
1/2 - 1 tsp of fresh ground chilly or sambal olek
1 tbsp chopped preserved turnip (chai poh)
1/4 tsp sugar(omit if the chai poh is the sweet type)
1/2 tsp dark soya sauce
a handful of taugeh(green bean sprouts)
1 tsp chopped spring onions
a dash of white pepper
1 egg
2 tsp oil
Method:
To make the Chai Tow Kuih
Mix the ingredients together in a large glass bowl and microwave on high, 2 minutes at the time, stir well, until mixture has thickened or you can put them in a saucepan and cook over medium heat till the mixture has thickened.
Pour into a 10 inch round cake pan and steam on high heat for about 1/2 hour.
Leave to cool.
To fry one serving
Cut the cooled cake into cubes.
Using a non stick pan, heat 1 tsp oil and pan fry the diced kuih until very fragrant.(do not stir or turn kueh until it is brown on one side).
Remove kueh to the plate and heat the other tsp oil.
When oil is hot, add chopped garlic and fry until fragrant before adding the chilly.
Add the chai poh and sugar and saute until well mixed.
Add in the pan fried kueh and dark soy sauce. (Black version)
When well mixed, crack in the egg and fry until egg is cooked.
Add in the taugeh and stir fry (do not overcook the taugeh). Add spring onions.
Dish out and dash with white pepper.
Enjoy while it is piping hot.
If you want the white version, omit the dark soy sauce.
Ingredients:
about 500 gms radish - shred finely or use a food processor to cut
500 gms rice flour
4 tbsp tapioca flour
1 tbsp
1 tsp salt
1 tbsp soya sauce
1 tbsp sesame oil
1/2 tsp white pepper
about 750 ml water
For frying a plate :
1 bowl of diced radish cake
1 tbsp chopped garlic
1/2 - 1 tsp of fresh ground chilly or sambal olek
1 tbsp chopped preserved turnip (chai poh)
1/4 tsp sugar(omit if the chai poh is the sweet type)
1/2 tsp dark soya sauce
a handful of taugeh(green bean sprouts)
1 tsp chopped spring onions
a dash of white pepper
1 egg
2 tsp oil
Method:
To make the Chai Tow Kuih
Mix the ingredients together in a large glass bowl and microwave on high, 2 minutes at the time, stir well, until mixture has thickened or you can put them in a saucepan and cook over medium heat till the mixture has thickened.
Pour into a 10 inch round cake pan and steam on high heat for about 1/2 hour.
Leave to cool.
To fry one serving
Cut the cooled cake into cubes.
Using a non stick pan, heat 1 tsp oil and pan fry the diced kuih until very fragrant.(do not stir or turn kueh until it is brown on one side).
Remove kueh to the plate and heat the other tsp oil.
When oil is hot, add chopped garlic and fry until fragrant before adding the chilly.
Add the chai poh and sugar and saute until well mixed.
Add in the pan fried kueh and dark soy sauce. (Black version)
When well mixed, crack in the egg and fry until egg is cooked.
Add in the taugeh and stir fry (do not overcook the taugeh). Add spring onions.
Dish out and dash with white pepper.
Enjoy while it is piping hot.
If you want the white version, omit the dark soy sauce.
Sunday, 31 March 2013
Brazilian Cheese Bread (Pão de Queijo)
Adapted from: Simply Recipes
Makes about 20
I have been wanting to make this for the longest time and never really found the time or a good recipe. Had copied this and was in my drafts for so long and last Sunday being a long weekend, got off my butt and made this.
As I did not have a mini muffin tin, I used a flatter muffin tin and this is what came out from it.
Eat it warm and it is soooo good. If there's any left over, simply put them in a foil and heat up and it will taste just as good!
Ingredients:
1 egg, at room temperature
1/3 cup olive oil
2/3 cup milk
170 grams tapioca flour (tapioca starch)
about 100 grams grated cheese of your choice (I used 1/2 cheddar cheese and mozzarella cheese)
1/2 tsp salt
Method:
Preheat the oven to 400°F (200 deg C).
Grease a mini-muffin tin generously.
Mix the wet ingredients first, then add the tapioca flour (starch), I used a whisk to mix them together.
Pour into the muffin tins and fill to the brim.
Bake in the oven for 20 minutes, until all puffy and just lightly browned. Remove from the oven and let cool on a rack for a few minutes. Eat while warm or save to reheat later.
Note: I bought a mini muffin tin yesterday and will revisit this site again in a couple of weeks time to see if I can get them to be a bit more ball like!
Saturday, 9 February 2013
Singapore Part 1
Sunday, Feb 3 -back dated post.
Sorry my dear readers, have been back for almost 2 months and I have not posted pixs of my trip. Will be posting in stages.
Arrived in Singapore on Sunday, Feb 3 an hour early. Goodness, 11 plus hours for a flight to SG, that's a first and it was all because of a very strong tail wind!
Liana was late because she didnt check the timing and also she got played out the last time. She had to wait 3 hours cos the plane was delayed in London.
Anyway it was too bad, she and Roy got to the airport in record time, picked me up, went home showered and then we went out.
Went to have Dim Sum somewhere in near Mustafa called Swee Choon. Food was not too bad and although I dont really like paus, the salted egg paus were heavenly!
Friday, Feb 8
Dinner with my aunties and uncles from the Wee Clan - my father's side!
We had dinner at Pan Pacific Orchard (The old Negara Hotel) and the restaurant is called 1 The Claymore.
They serve a buffet dinner and also have an a la carte menu. The a la carte section has Penang specialities like Assam Laska (best - the gravy was nice and thick), Hokkien Prawn noodles, Penang Char Kuey Teow, Rojak, to name a few and then they have Steak and fish dishes as well. These are all taster sizes but all very well done!
These were some of the buffet selection. And oh yes, they have seafood like lobster, crabs, crayfish and sushi!
Saturday, Feb 9
Reunion Dinner with my uncles and their families from my mother's side. We had dinner at Seafood International at East Coast Parkway and we were lucky my auntie managed to book the 7pm slot. They had 3 sittings - 5, 7 and 9!
Sorry my dear readers, have been back for almost 2 months and I have not posted pixs of my trip. Will be posting in stages.
Arrived in Singapore on Sunday, Feb 3 an hour early. Goodness, 11 plus hours for a flight to SG, that's a first and it was all because of a very strong tail wind!
Liana was late because she didnt check the timing and also she got played out the last time. She had to wait 3 hours cos the plane was delayed in London.
Anyway it was too bad, she and Roy got to the airport in record time, picked me up, went home showered and then we went out.
Went to have Dim Sum somewhere in near Mustafa called Swee Choon. Food was not too bad and although I dont really like paus, the salted egg paus were heavenly!
Friday, Feb 8
Dinner with my aunties and uncles from the Wee Clan - my father's side!
We had dinner at Pan Pacific Orchard (The old Negara Hotel) and the restaurant is called 1 The Claymore.
They serve a buffet dinner and also have an a la carte menu. The a la carte section has Penang specialities like Assam Laska (best - the gravy was nice and thick), Hokkien Prawn noodles, Penang Char Kuey Teow, Rojak, to name a few and then they have Steak and fish dishes as well. These are all taster sizes but all very well done!
These were some of the buffet selection. And oh yes, they have seafood like lobster, crabs, crayfish and sushi!
Saturday, Feb 9
Reunion Dinner with my uncles and their families from my mother's side. We had dinner at Seafood International at East Coast Parkway and we were lucky my auntie managed to book the 7pm slot. They had 3 sittings - 5, 7 and 9!
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