Fried Tang Hoon(Glass noodle)

This is a very simple dish but do not fry the tang hoon too dry otherwise it is not nice. You can add any other ingredients. But I like mine simple. Wanted to add some dried shrimp (hei bee) but hubby had an eye infection so there goes my dried shrimp.
Ingredients

2 bundles of tanghoon(glass noodle)
1 clove of garlic (chopped finely)
some carrots (sliced finely)
1 egg (beaten)

Sauce
1 tbsp oyster sauce
1/2 tbsp sugar
150 ml water

Method

1. Beat egg and fry scramble style and set aside.
2. Fry garlic in some oil till fragrant, add carrot and sauce.
3. When boiled, add tang hoon and keep stirring.
4. Let tang hoon absorb most of the sauce and add in scrambled egg.
5. Stir fry briefy and dish up. Serve hot.

Note: Do not fry till tang hoon is too dry, as long as tang hoon absorbed most of the sauce, the tang hoon will still be springy and nice.

Recipe source: alicecozycorner
Photo source: alicecozycorner

Moist Chocolate Cake

Wow, this moist chocolate cake recipe I found in one of the food blog. It tasted very good. I am so proud of myself. (ha ha ha)

Ingredients

2 cups water
3 cups sugar
250 gms butter
1/3 cup cocoa powder
2 tsp bicarb of soda
3 cups self raising flour sifted
4 eggs slightly beaten (XL)

Method
Melt butter, water, sugar and cocoa powder in a large microwavable bowl for 2 minutes on high on 30 second zaps; stir occasionally.
Beat till smooth and well combined. Add in sifted bicarb of soda, flour and eggs in 3 portions. Beat with a mixer on high till smooth, pale and well incorporated.
Bake in preheated 180degree oven till skewer comes out clean.
This recipe should make a tall 9inch cake or a flat 10 inch round.

Recipe Source:

http://cookingismypassion.blogspot.com/
Photo Source: alicecozycorner

Squid fried in Hoisin Sauce

Ingredients

2 large squids, each scored and cut into pieces
1 onion, cut lengthwise into thin wedges
garlic clove, finely chopped
2 slices of fresh ginger

For the sauce:
Mix together 2 tablespoons of hoisin sauce,
half a tablespoon of soy sauce,
1 tablespoon of water.

1. Heat about 3 tablespoons of oil in a hot wok and stir-fry the garlic and ginger till fragrant.
2. Add onion, together with a pinch of salt, and stir-fry for another minute.
3. Add the squid and sauce. Stir-fry till the squid turns opaque.
4. Serve.

Recipe source: adapted from aromacookery
Photo source: alicecozycorner

Chicken in hoisin sauce

The hoisin sauce made the chicken tasted very sweet. Goes very well with rice. Very nice.
Ingredients:
Two chicken drumsticks, (removed skin and sliced)
1 small onion, sliced into thin strips
1 tbsp hoisin sauce
oil for frying

Marinade:
2 tsp light soy sauce
1 tsp sugar
1 tsp cornstarch
1/2 tsp sesame oil

Method:
1. Sliced the chicken drumstick. Mix well with the marinade and leave aside for at least 15 minutes.
2. Heat a wok till very hot. Add the oil, then saute the onion over high heat. Season with a pinch of salt.
3. Add the chicken slices to the wok. Stir Fry evenly
4.When the meat starts to change color, add the hoisin sauce and stir fry evenly till well mixed and cooked.

Recipe source: alicecozycorner
Photo source: alicecozycorner

Agar Agar with Peaches

After making so many types of agar agar, I now come out with my own version of agar agar with peaches. My family loved it. Can replaced peaches with strawberries or other fruits.

I could make these two portions of agar agar with peaches with the following measurements.



Side View
Ingredients
1 packet of agar agar powder (white)
250 gm of sugar
1000 ml of water

some peaches
red colouring

Method
1. Mixed all the ingredients together except the red colouring and fruits.
2. When boiled, lower the flame to small, do not off the flame, let it keep going to boil the agar agar so that the agar agar will not hardened.
3. Pour some agar agar solution to mould and mixed with 1/2 tsp of red colouring and put in fridge to set. ( I cheated by putting in the freezer to fasten the setting).
4. When set, take a fork and make scratches on the red agar agar so that when you pour the white agar agar part they would stick together.
5. Arrange the peaches, and pour the rest of the white agar agar part into mould. (Now you can off the flame.)

Note: I could make two small moulds of agar agar with the above measurement.

Recipe source: alicecozycorner
Photo source: alicecozycorner

My childhood friend's food blog

To all my good friends, if you like to read food blog, you can click on the links for my childhood friend's food blog.

http://prissiescorner.blogspot.com/

I am glad that she had taken the habit of reading food blogs too and now she is so inspired to create her own food blog. She is a fast learner and I hope her inspiration can motivate you to create your own food blog too.

Who knows our sons or future daughters-in-law or if you have daughters can refer to these recipes in the future (lol).

Have fun reading.

Fruit Cake (Part Two)

Ha Ha Ha...........to all those who wondered what happened to my fruit cake. No, it did not end up in the dust bin. I told ya, it does not looked nice and it was not firm and broke easily but was tasty. My two sons and myself ate most of it. Hubby scared of the look (hahahaha). My two sons simply loved it. Picture showed that all that was left of the cake.

Fruit Cake

I saw this recipe for fruit cake in Devagi. The recipe don't seems right. It said to bake for 1 and half hour but after baking for 40 minutes, the top part of the cake was burnt. But inside is fine and tasty but when you cut it , some of it would be broken into pieces. I think we should not just used self raising flour, should combine some plain flour to make it more firm. Dont like this recipe at all although the cake is edible and tasted good.

Recipe: http://www.devagi.com/recipes.php?PHPSESSID=1d155dcb69ab6600eff1e5df5e5a79e0

Photo Source: alicecozycorner

Sambal Prawns and Sotong

My Oh My..... Geez, I had to admit I am old. I tried to cook sambal prawns and sotong. The instructions of the back of the packet say 80 ml of water and I thought it was 800 ml (extra zero)....hahaha. Luckily I tried putting in 400 ml of water first. My gravy (sigh) is watery but hey my error resulted in a new dish. Mine dont taste like sambal prawns and sotong anymore but it sure tasted like tom yam soup (hahahaha). It is still edible and tasty. Not bad at this newly created dish (lol).

But I am going to cook this dish again but lesser water of course (lol).

Recipe: Instructions on packet of Brahim's Sambal Sauce

Photo source: alicecozycorner

Old cucumber soup

It had been a long time since I boiled old cucumber soup. Saw this nice old cucumber in the market, so decided to boil this soup (lol). Photo dont look good with phone camera. But the soup is very tasty, so dont get fooled by the photo (lol). Ingredients

1 old cucumber (wash and clean and cut into big slices or chunks)
4 pcs dried oyster
1 pc dried octopus
2oo gm pork ribs- scalded in boiling water for 3 mins
1 tsp of salt
light soya sauce to taste

Method

Put all ingredients and salt into pot, filled with water (about 2 to 2.5 litres). When boiled, add light soya sauce to taste. Reduce to medium to low heat and boil for about 2 or more hours.

Recipe source: alicecozycorner
Photo source: alicecozycorner

Tofu and mushrooms in oyster sauce

I saw this recipe in one of the blog. Looks good, so I tried it out. It really was tasty and good. But I only used half the can of the button mushrooms. Photo dont look good with the phone camera.Ingredients:
100 gms minced pork/chicken/beef
300 gm-block tofu, cubed
400 gm-can button mushrooms (drained weight 200 gms)*
1 red chilli, deseeded and finely chopped
1 shallot, finely chopped
1 garlic clove, finely chopped
chopped spring onions, to garnish

Marinade:
1 tbsp light soy sauce
0.5 tbsp sugar
0.5 tsp cornstarch

For the gravy:
2 tbsp oyster sauce**
1 tbsp light soy sauce
1 cup watercornstarch solution to thicken

Method
1. Mix the minced meat with the marinade ingredients.
2. Heat a wok till hot, add 2 tbsp oil. Fry the chopped chilli, shallot, and garlic till fragrant.
3. Add the marinated meat, breaking it up into fine bits with the frying spatula.
4. Add the mushrooms, oyster sauce, and light soy sauce, stir-frying till everything is well mixed. Add the water.
5. When the mixture starts to simmer, do a taste test and adjust if necessary. Add the tofu, and let the gravy come to a boil again.
6. Gently mix the tofu with the mushrooms and meat, taking care not to break the delicate tofu cubes. Thicken the gravy slightly with cornstarch solution.
7. Transfer to a dish and garnish with spring onions. Serve hot with plain rice.

The button mushrooms can be substituted with canned straw mushrooms.

Recipe Source:http://www.aromacookery.com/
Photo Source: alicecozycorner

Chinese sausages stir fry with garlic

This is my mom-in-law's simple recipe. My husband and two sons loved it. But frankly speaking, I never liked chinese sausages.

Ingredients
Two chinese sausages (sliced thinly)
1 to2 tbsp of chopped garlic (more if you like the taste of garlic)
few drops of sesame oil

Method
Heat wok with oil
Add garlic and chinese sausages and stir fry patiently in low flame. (High flame will burnt the chinese sausages and garlic)
Add sesame oil.
Stir fry till crispy and done.

Recipe source: alicecozycorner
Photo source: alicecozycorner

Deep Fried Egg

Have you tried deep fried egg? I had this dish when I was in Bangkok, Chatuchak Weekend Market. Although it was simple but quite tasty but not healthy cause it is very oily. Will attach my version of the egg and the egg that I ate in Bangkok.











My version of the egg

Chatuchak Egg

Ingredients

2 eggs (very well beated)
light soya sauce (to taste)
oil for deep frying

Method

1. Beat the eggs very well and add some light soya sauce.
2. Heat the wok with oil and throw the eggs in when the oil is very hot. Be careful not to be scald by the hot oil.
3. The eggs should be cook very quickly and just turn over the eggs and make sure both sides are golden brown.
4. Serve hot with rice.

Recipe source: alicecozycorner
Photo source: alicecozycorner

Luncheon Meat with Potato

This is a very simple dish. Ingredients

200 gm luncheon meat (cubed)
2 potato (skinned and cubed)
1 small onion (sliced)
1 tsp light soya sauce
1 tsp sugar
little water

Method

1. Deep fry the potato almost done and set aside.
2. Heat wok with oil and fry onion.
3. Add luncheon meat and stir fry till almost done.
4. Add light soya sauce and sugar and sprinkle some water.
5. When almost done, add potatoes and stir fry briefly and serve hot.

Recipe source: alicecozycorner
Photo source: alicecozycorner

Wine Chicken

This dish reminds me of my confinement. The three men in my house don't like this dish because of the black fungus (lol). For me, it sure tasted good, in fact I added more wine to the dish (lol), yummy.Ingredients
300 gm chicken breast-remove skin and cut into bite sizes
1/2 tbsp sesame oil
10 pcs dried black fungus
50ml warm water
1tbsp dark soya sauce
1tbsp-2 tbsp Shaoxing Hua Tiao Jiu
1/2 tb oyster sauce (or to taste)

1. Soak the dried black fungus in hot water till soft.
Remove the stems if any. Mix the dark soya sauce with the chicken pieces and set aside.
2. Using medium fire, heat sesame oil. Then, add chicken pieces and brown them and add the black fungus.
3. Pour in the warm water, the rice wine, oyster sauce. Stir to mix everything thoroughly, then cover and bring to boil before lowering the heat and simmering for 10 mins. Keep stirring while simmering so that gravy thickens slightly. Serve hot

Recipe Source: Adapted from cyberspot
Photo Source: alicecozycorner

Ketchup Crispy Prawns

I cooked this dish long ago but forgot to post into here. It is a very simple dish. Ingredients

10 medium size tiger prawns
4 to 5 tbsp of ketchup
1/2 tablespoon of sugar (or to taste)
1/2 tsp of salt (or to taste)

Method:

1. Wash prawns but keep the shells intact.
2. Heat wok with little oil and fry prawns till change colour and crispy.
3. Add ketchup, sugar,salt and stir fry briefly.
4. Add little water and let it boil.
5. Serve hot.

Note: If you want the gravy to be thick, dont add too much water. But if you prefer more dilute gravy then add more water.

Recipe sourcecozycorner
Photo source: alicecozycorner

Fried Dumplings

Today, I decided to fry dumplings instead of wantans. Method is almost the same except that the wrappers are different. Ingredients
50g shelled prawns, minced
100g pork, minced
20g water chestnuts, chopped finely
20 pcs dumpling wrappers (round type)

Seasoning:
1/2 tbsp light soy sauce
Pinch of pepper
1/2 tsp sesame oil
1 tsp corn flour

Dipping sauce (combine):
3 tbsp ketchup,
1/2 tbsp white vinegar,
1 tbsp sugar,
50 ml water,
pinch of salt,
1/2 tsp cornflour.

Method:
Place the filling in the centre of each dumpling wrapper.
Seal the edges of each wrapper with a bit of water
Fold into semi-circle shape.
Wet the edges and pinch to make patterns. (or just leave it plain w/o patterns)
Repeat until all wrappers are done.
Heat enough oil in a wok until just hot.
Put in dumpling in batches and deep-fry until golden brown in colour.
Remove and drain on paper towels.
Serve the crispy dumpling with the dipping sauce or mayonnaise.

To prepare the sauce:
Ccombine all the ingredients for the sauce and cook well.
This sauce is also ideal for any other deep-fried foods.

Recipe source: alicecozycorner
Photo source: alicecozycorner

Stir fry prawns with garlic and oyster sauce

Ingredients

10 medium size prawns
2 tbsp garlic (chopped)
1 tbsp oyster sauce (or to taste)
some water
2 stalks of spring onion (scallion)-cut lengthwise

Method

1. Heat wok with some oil and fried prawns till crispy.
2. Dish prawns and set aside.
3. Add a little oil and saute garlic till fragrant and add oyster sauce and some water.
4. Add prawns in and stir fry briefly.
5. Add spring onion and stir fry briefly and serve hot.

recipe source: alicecozycorner
photo source: alicecozycorner

Stir fry cauliflower with carrots and prawns

I just had a craving for cauliflower. So here is my simple dish of cauliflower. Ingredients
200 gm cauliflowers (cut into florrets)
1 clove garlic (chopped)
some prawns (shelled & devein)
carrots (sliced thinly)

Seasoning
some water
1 tbsp oyster sauce (or to taste)
few drops of sesame oil
Thickening1/2 tsp cornflour & 1 tsp water

Method
1. Clean cauliflowers, cut into small florrets. Parboil cauliflower with hot water and a pinch of salt till cooked. Dish aside and drain.
2. Heat up wok with 1 tbsp oil, saute chopped garlic till fragrant.
3. Add prawns and carrots. Add seasoning and bring to boil.
4. Add in cauliflowers and stir fry briefly.
4. Pour in thickening and serve hot.

Photo source: alicecozycorner
Recipe source: alicecozycorner

Agar Agar with Sago and Coconut

Saw Lilyblog making sago agar agar with evaporated milk but I prefer coconut milk, so here is my version.
Ingredients:
1/2 cup sago
4 cups water
1 packet agar agar
250 gm sugar
1 litres of water
1 packet Kara Coconut Milk (about 200 ml-reduced if you dont like too much coconut milk)

Method:
Heat 4 cups water until boiling, slowly add sago while stirring constantly to prevent sticking. Cook 5 - 6 minutes over moderate heat.
Drain sago, put sago under running water to rid of starch and then place in cold water to cool. Then drain.
Bring 1 litres water to the boil and add in agar agar and sugar and let sugar and agar agar dissolved.
Add coconut milk and bring to boil.
Add in sago and keep stirring and bring to boil.
Let it cool and pour in mould.

Recipe source: adapted from lilyblog
Photo source: alicecozycorner (photo a bit dark, forgot to use flashlight..lol)

Char Siew

Ha Ha Ha, I grilled some char siew again. This is my second attempt and it is a success and tasted better than the 1st time I made because I grilled more pork. Hubby said it tasted better than some of the stalls selling in the market. Now I know, I can sell char siew or satay (look at my satay recipe) when I retired (lololol).


Posted on 6th September 2006.

My 1st attempt at making char siew is a success. It tasted sweet and I should have used 250 gm of pork but I used half of it only. During grilling, the pork will shrink......ha ha ha. The gravy collected can be used to eat with rice(If prefer gravy to be more dilute, add some hot water and bake/boil the gravy). Very tasty.


Ingredients:
250g pork - cut into 2 inches strips and score the strips(belly pork or marbled)

Seasonings:
2½ tbsp Hoisin sauce
1 tsp garlic powder
2 tsp soy sauce
1/2 cup sugar
1 tbsp wine - Mui Kai Lo
1/2 tsp 5 spice powder
1/4 tsp salt
Dash of pepper

Glaze:
1 tbsp dark soya sauce
1 tbsp honey or maltose
1 tbsp oil

METHOD:

Marinade pork with seasonings for 2 hours.(optional).
Pork can be baked as soon as it is marinated.
Line a baking tray or stainless steel dish with aluminium foil.
Transfer marinated pork on to it and cover with foil.Bake char siew at 220 degC for about 10 minutes.
Remove from oven.
Open the top foil and bake again until gravy thickens and coat the pork.
Preheat grill and grill the pork until it is charred(not burnt), turning all the time for even grilling.
Dip into glaze and return pork to grill just for a short while, enough to give pork a shine.

Photo Source: alicecozycorner
Recipe Source: http://lilyng2000.blogspot.com/