Mango Sago Dessert

You can have the recipe first, I will make when i am free.

Mango Sago Dessert
Ingredients:
1/4 cup small sago pearls
2 tbsp sugar (add more sugar if you like,)
500ml water
180ml evaporated milk
1 cup mango puree
2 mangoes (cubed)

Optional: Mango pudding cubes, pomelos (peeled and divided into pulps)

Steps:

Cooking the sago
1. Soak sago pearls in water for 30 mins.
2. Bring a pot of water to boil and then add the sago.
3. Let the sago cook for about 5 mins and turn off the heat immediately (some sagos may still be uncooked, but do not worry about it).
4. Cover the pot with a lid and let it stand for 20 mins.
5. Rinse the sagos under cold running water to stop the cooking. Avoid using a strong flow of water as it may squash the soft sagos.
6. Drain the water from the sagos.

Making the mango sago dessert
1. Dissolve the sugar in the water by boiling it in a pot.
2. Allow the sugar syrup to cool before adding the evaporated milk and mango puree. Stir to mix well.
3. Check the consistency of the mango base. Add water or milk as you wish to get the consistency you desire.
4. Add in the sagos, mango cubes and other optional ingredients you want.
5. Chill in the fridge for an hour and serve cold

Recipe source:http://cerisegourmand.wordpress.com/

Stir fry beef

This recipe is taught by my American friend. It tasted so good. And the beef that I bought from Cold Storage tasted so tender and good. Yummy.

Taro (Yam) with minced pork

Ingredients
50g minced pork
200g yam, cut into thin slices
1 tsp five spice powder
1 cube preserved red bean curd (nam yee) mixed together with a spoon
1 tsp Shao Hsing Hua Tiau wine
1 tbsp oyster sauce (or to taste)
1 tsp dark soya sauce
150 ml water (more if needed)

Method
1. Deep fry taro till almost golden brown and set aside.
2. Heat wok with some oil and other ingredients except water and taro.
3. Fry till fragrant and then add water and taro. Let it boil and simmer for about 10 to 15 minutes or till yam is soft.
4. Add spring onion and parsley. Serve Hot.

Recipe source: alicecozycorner
Photo source: alicecozycorner

How to clean a refrigerator

Getting organised is the best way to clean a fridge.

Begin to clean a refrigerator by removing all the old jars, bottles and containers. Look at the expiry dates on all purchased food and throw out everything that is near, or past, that date. Look in the drawers, butter keeper and other compartments, and make sure old food is removed from them, as well.

The next step to clean a refrigerator is to take all the edible food out and put it in a box in the freezer, if there is enough room. If not, store it in a cool spot. This will ensure the edible food does not get mixed up with what has been discarded in garbage bags.

Make up a solution of baking soda and water in a spray bottle to best clean a refrigerator. Spray the solution all over the surfaces of the fridge and wipe off with a paper towel. Be sure to wipe out the door gaskets.Do not use any kind of cleaning agent with any toxic properties, for obvious reasons. Vinegar can be used, but it may leave an undesirable odor. Baking soda and water will not leave an odour and are safe for all surfaces. Wipe down the shelves and walls, including the drawers, butter keeper and egg keepers. Remember to clean the “ceiling” of the refrigerator, as well as underneath the drawers and the back wall.

If the refrigerator has a distinct odor, wiping down the shelves with a bit of diluted lemon juice will help clean the odor out, without affecting the taste of the food stored inside.

Finally, put the food back in the refrigerator. Adjust the thermostat, if necessary. Take all the stuff off the front of the fridge and discard or put away old or outdated items. Clean the outside with a soft cloth and favorite appliance cleaner. With a little elbow grease, a homeowner can clean a refrigerator in a fairly short time.

Source: wisegeek.com

Roast Drumstick

Hahaha.............after roasting so many chicken and pork, I now roast my drumstick without looking at recipe book. So here is an agak agak version..... 1 tbsp light soya sauce, 1 1/2 tbsp sugar, salt to taste, tomato sauce (agak agak), honey (agak agak). Marinade them before hand and keep in fridge. And dinner time, just take from the fridge and put in tray and bake 180 degree for more than 1 hour till roasted, turnng them every 15 mins or so. Sorry no time to fry potatoes or do garnishing, cause I was watching the live news on A380 (lol).

Youngest son ate till the bone is clear of flesh (lol) and hubby said good.

Oven Baked Honey Chicken Wings

The good thing about oven baking is that it is not too oily, better than deep fried chicken wings that made the whole kitchen floor very oily.

Ingredients
1 kg chicken wings
1 cup honey
1/2 cup ketchup
1/2 cup soy sauce
2 tsp. oil
2 lg. cloves garlic, minced

Preheat oven to 190 degrees.
Cut off bony tips of chicken wings.
Cut wings in half at the joint.
Place in a single layer in shallow 3-quart baking dish.
In a bowl, stir remaining ingredients until well blended.
Pour over chicken; coat well.
Bake for 1 1/4 to 1 1/2 hours basting occasionally.


Recipe Source: Cooks.com
Photo Source: alicecozycorner

Stir Fried Broccoli & Cauliflower with mushrooms

Ingredients

Broccoli
Cauliflower
Chinese Mushroom
Button Mushroom
1 tsp minced garlic

Seasoning

1/2 cup water
1 tbsp oyster sauce
1 tsp shaoxing wine

Thickening
cornflour and water

Method

1. Cut broccoli and cauliflower into florets.
2. Parboil in hotwater till cooked. Dish and set aside.
3. Saute minced garlic till fragrant.
4. Add seasoning and mushrooms, bring to boil.
5. Pour in thickening and pour over vegetables.

Recipe source: alicecozycorner
Photo source: alicecozycorner

Fried Chicken Wing with Fine Shrimp Sauce

6 chicken wings

3 tbsp rice flour

1 tbsp plain flour

oil for deep frying

Marinade

1 1/2 to 2 tbsp fine shrimp sauce (Lee Kum Kee Brand)

1 tbsp sugar

1 egg

Instruction

Rub chicken wings with some salt then rinse and pat dry.

Mix marinade and season for 30 minutes.

Add rice flour and plain flour into the chicken wings, mix well and season for another 30 minutes.

Heat up oil for deep frying, put in chicken wings and deep fry until golden brown and cooked.

Note: Fried chicken wings at low flame to medium flame and when the chicken wings are cooked, increase the heat to brown it.

Photo Source: alicecozycorner

Recipe Source: alicecozycorner

Danger Way of Storing Garlic in Oil in Room Temperature

Take note of the following when storing your spices in oil.

PLEASE TAKE NOTE: YOU CAN BE POISONED IF YOU STORE RAW GARLIC OR ONION IN OIL.
Cooking oil is purified fat of plant or animal origin, which is liquid at room temperature.Oil can be flavoured by immersing aromatic food stuffs such as fresh herbs, peppers and so forth in the oil for an extended period of time. However, care must be taken when using garlic and onions to prevent the growth of Clostridium botulinum (the bacterium which causes botulism) in this medium.

Never EVER store garlic in olive oil at room temperature or leave garlic in oil to sit on the counter. Because garlic is grown in the ground it is frequently contaminated with botulism spores, which are almost impossible to remove. These are harmless in their normal state, but because they are an anaerobic bacteria they will grow if the conditions are 'right' - i.e. submersed in oil and stored at room temperature.

Source:http://en.wikibooks.org/wiki/Cookbook:Garlic

Whole head of garlic can also be stored in an open garlic basket on the kitchen counter or in mesh bags kept hanging.Just don't put your garlic somewhere warm like on top of the counter above the dishwasher.Or break down the garlic, unpeeled them and chopped in pieces and kept in containers with lid and keep in fridge.If garlic begins to sprout or go soft then it is past its prime. Throw it out.

Bread with eggs

How lucky my son is. I made these for his tea break cause he overslept and skipped lunch. Just like any worried mom, I made sure his stomach will not go hungry. Ingredients
3 pcs of bread
2 eggs (beaten)
salt to taste

Method
Beat the eggs and add some salt to it.
Dip the bread one by one into the beaten egg and pan fry till golden brown.
Dont throw the remaining beaten egg. Scrambled them and you have bread dipped in egg with scrambled eggs.

Photo Source: alicecozycorner
Recipe Source: alicecozycorner

Mini Spring Roll with Pork Floss fillings

I am early for Chinese New Year. Had some spring roll wrappers in the fridge, so decided to make some mini spring roll with pork floss.

Did not do a good job wraping them but hey it is crispy.Hehehe.

Kueh Pie Tee

I tried making kueh pie tee cases with spring roll skin but did not get the right shape I want, need more skill. Guess it is best to buy those ready kueh pie tee cases from Phoon Huat. Ready Made Kueh Pie Tee Cases

Out of shape spring roll skin cases.

Kueh Pie Tee Fillings

Hahaha.................very funny looking spring roll cases. I failed this time round. Anyway here is the recipe of the kueh pie tee fillings

Filling:
1 tsp chopped garlic
100g prawns, shelled and diced
400g turnip (bangkuang or yam bean), shredded
150g carrot, shredded

Seasoning:
1 tbsp of oyster sauce or to taste

Pinch of pepper
¾ cup water (est)

Garnishing: (Optional)
Shredded omelette
Cooked crab meat, flaked

grounded nuts

Method

For the filling, fry garlic and prawns until fragrant.

Add turnip, carrot and seasoning.

Cook for six to seven minutes and simmer until vegetables turn soft.

Remove to cool. Put a little of the filling in the pie tee cases.

Garnish and serve immediately.

Recipe source: alicecozycorner

Photo source: alicecozycorner

Bread Roll with shrimp

Flatten bread

Roll shrimp (Season with curry powder, salt, pepper,onion)

Deep fry till golden brown.

Photo Source:alicecozycorner

Recipe source: http://belachan2.blogspot.com/2007/08/golden-bread-shrimp-rolls.html

Yam with Roast Pork

I had some leftover roast pork from lunch, so I decided to use it to cook with yam(taro) for dinner. Ingredients
200 gm Roast Pork (or lean meat)
150 Yam (cut into cubes)
spring onion (sectioned)
1/2 tsp minced garlic

Seasoning

1 tsp taucheo (preserved bean paste)
1/2 tbsp oyster sauce (or to taste)
1 cup water
few drops of seasame oil
1/2 tsp chinese wine
1/2 tsp dark soya sauce (for colour)
1 tsp of cornflour

Method

1. Peel yam and cut into cubes.
2. Deep fry in hot oil till golden brown. Set aside.
3. Heat wok with oil and saute garlic.
4. Add roast pork and yam.
5. Add dark soya sauce and brown it for a while.
6. Add the rest of seasoning and let it boil.
7. When boil, lower flame and let it simmer till gravy thicken.
8. Garnish with spring onion.

Recipe source: alicecozycorner
Photo source: alicecozycorner

Yong Tau Fu

This is a simple dish, sorry no measurement , everything is agak agak. Ingredients
Yong Tau Fu
Oyster Sauce
Minced Garlic
water
Cornflour Solution (cornflour and water)

Method

Pan fry the yong tau fu and set aside.
Saute minced garlic till fragrant.
Throw back the yong tau fu in wok and add some water.
Add oyster sauce to taste
When boil add cornflour solution to thicken the gravy.
Serve hot

Recipe source: alicecozycorner
Photo source: alicecozycorner

Braised Fish in Fragrant Sauce

Hubby said the fish is not bad. Yummy. Ingredients

400 gm Batang fillet

Japanese tofu (optional)-cut into rings

Combined seasoning

1/4 tsp salt

1 tbsp corn flour

a dash of pepper

1/2 tsp Chinese five spice powder

2 stalks spring onion, cut into 4cm lengths

5 thin slices young ginger

2 cloves garlic, smashed

Sauce ingredients

2 tbsp light soy sauce

1 tbsp thick soy sauce

1 tbsp sesame oil

1/2 tbsp sugardash of pepper

1/4 cup water

Cornflour thickening solution

Method

Pan fry Japanese tofu till golden brown.

Set aside.

Rub the combined seasoning mixture over the fish fillet to coat it lightly.

Pan-fry the fish fillet until 3/4 cooked .

Discard the oil and place the fish fillet in the wok.

Pour the sauce ingredients over the fish.

Put in garlic, ginger and spring onion and tofu.

Reduce the heat and allow the mixture to simmer gently for about 5 to 6 mins.

Mix the fish with the gravy evenly.

Recipe Source: adapted from cookbake legacy

Photo Source: alicecozycorner

Achar

Ingredients
Carrot (sliced)
Cucumber (sliced)
Pineapple (sliced or cubes)

For Boiling
White vinegar 3/4 cup
Water 1/4 cup
Sugar 3-4 Tbsp
Salt 1 tsp

Method

METHOD

Basic Steps: Boil → Chill

Bring cucumber and carrots to a boil in a saucepan.
Place cucumber and carrots and pineapple in a heat-proof jar or bowl.
Pour boiling liquid over to cover.
Cover the container and refrigerate for at least 3-4 hours to allow flavors to meld.
VARIATIONS
Cucumber can be peeled, seeded and sliced into half moons if you like

Recipe Source:alicecozycorner
Photo Souce: alicecozycorner

Stuffed Mushroom with minced pork

This is a very easy dish.

Ingredients

Mushroom (soaked in hot water till soft)-cut stem off

minced pork

minced water chestnuts

spring onion (chopped)

light soya sauce

seasame oil

cornflour

oyster sauce

water

Method

1. Soaked mushroom in hot water till soft and cut stem off

2. Squeeze water out of mushroom, dust some flour on inside of mushroom.

3. Mixed evenly minced pork and water chestnuts and spring onion.

4. Stuff mushroom with the pork and chestnuts mixture.

5. Steam them for about 10 to 15 minutes till ingredients are cooked.

6. In a pan boil some oyster sauce with water and cornflour thickening and pour over mushroom.

Recipe source: alicecozycorner

Photo source: alicecozycorner

Steam tofu with dried shrimps

Ingredients
Tofu, cut into small pieces
1 egg, beaten
Small prawns, dried
Shallot oil (with fried shallots in them)
soya sauce to taste

Instructions
Cut tofu into small pieces and place them on a plate.
Beat an egg and flavour it with some light soya sauce and pour over the tofu.
Steam tofu on the rice cooker while cooking rice.
Soak a small handful of dried prawns; soaking will remove the saltiness from dried prawns.
Use some shallot oil with fried shallots and fry the dried prawns.When the dried prawns gives off a nice aroma, remove from oil. Pour over steam tofu. Serve hot.

Recipe Source: alicecozycorner

Photo Source: alicecozycorner

Char Siew Chicken

I bought this bottle of char siew sauce. It can be cooked with so many different meats and in so many different ways. Gonna try some of the other meats.

Ingredients :
Chicken meat

Marinade :
Char Siu Sauce 3 tbsp

Sugar to taste

Directions :
1. Mix chicken with marinade.
2. Add chicken and stir-fry and add sugar to taste until done.

Note: I used a flat pan to slow pan fry the chicken till the chicken is fully cooked and absorbed all the sauces. I think it tasted better if it is baked instead of pan fry.

Recipe Source: alicecozycorner

Photo Source: alicecozycorner

Fish Paste in Egg Roll

This is a very simple home cooked dish. Just beat some eggs and spread on to a oiled flat pan. Cooked till you get an egg skin (like a popiah skin). Then spread some fish paste thinly on to the egg skin and roll them. Fry them on slow frame and make sure fish paste are cooked. Cut into slices and serve. Photo Source: alicecozycorner

Char Siew Prawns

Ingredients
Prawn meat 400 g [14 oz] [deveined and dried],

Corn starch 1/2 cup for dusting,

Shredded red chili and Chinese parsley for garnish(optional)

Sauce Mix

Char Siu Sauce 2 tbsp

Chili Garlic Sauce 1/2 tbsp,

Water 1 tbsp,

Sugar 1 tsp or to taste

Method

1. Dust prawns with corn starch. Pan-fry in oil until golden yellow and done.
Set aside.
2. Heat 1 tbsp oil. Pour in sauce mix and fried prawns. Stir well quickly until
heated through. Garnish with shredded red chili and Chinese parsley.

Recipe source: LKK

Photo source: alicecozycorner

Stir Fry Beef with Onions in Terriyaki Sauce

Ingredients:

300 g beef, slice into strips

1 medium sized onion (cut into strips)

2 tsp. chopped garlic1/4 tsp. ground ginger or several strips of fresh ginger

2 tsp. Chinese cooking wine

3-4 tbsp. teriyaki sauce

1 tbsp. vegetable cooking oil

1 tsp. cornstarch in 3-4 tbsp. water.

Method

Heat cooking oil over high heat.

Add garlic and ginger to cook for 1 min.

If using onion, add it together with the garlic and ginger.

Add beef, brown lightly and then add sherry.

Stir fry till beef is more or less done.

Lower heat to medium or medium high.

Add the teriyaki sauce. Mix the sauce well with the beef .

Stir fry for about 3-5 mins .

Add the cornstarch mixture and cook until sauce thickens.

Serve with steamed white rice.

Note: For darker colour, add a little of dark soya sauce.

Recipe Source: alicecozycorner

Photo Source: alicecozycorner

Stuffed sponge luffa

I loved sponge luffas but I think I steam the luffa for too long it become too soft. Luffa is known in cantonese as Xin Gua or Si Gua.

Ingredients:
Serves 6
2 medium size sponge luffas, skinned
200g minced pork
80g prawns, shelled and minced
2 stalks spring onions, chopped finely
Cornstarch for coating

Marinade:
1½ tbsp light soy sauce
½ tsp sugar
1 tbsp cornstarch
Dash of pepper

Gravy:
1 tbsp light soy sauce
½ tbsp oyster sauce
½ tsp sugar
2 tbsp water
1 tsp cornstarch
½ tsp Shao Xing Chinese wine
1 tbsp oil

Methods:
Combine minced pork, minced prawns, chopped spring onions and marinating ingredients in a bowl. Mix well and set aside for at least 2 hours.
Cut sponge luffas into 2.5 inch segments. Remove the centre seeded part.
Coat the centre of sponge luffa segments with a little cornstarch to prevent filling from detaching after steaming. Stuff with marinated filling.
Bring water of a steamer to boil. Steam stuffed sponge luffas over rapid boiling water for 10 minutes until filling is cooked. Remove from heat.
To prepare gravy, combine all gravy ingredients except oil in a bowl. Mix well. Heat up oil in a pan and pour in gravy. Keep stirring until gravy thickens. Drizzle on to steamed stuffed sponge luffas. Serve.

Note: I halved the ingredients.

Recipe source: Jo's Deli

Photo source: alicecozycorner

Cheap Fish

Hahaha, bought this from the market. The fishmonger charged me $6 and when I told him not to give me a bag, just the normal white transparent plastic bag will do, he said "then I charged you $5" . Hmmm..... I wondered if I get a bag for the fish, does it mean he charged me $6, and now he charged me $5 cause I declined a bag...........wow that bag must have cost $1 (hehehe) Now NTUC and other supermarket should also give a $1 discount if shoppers declined a bag...hahaha Photo Source: alicecozycorner

How much milk should we drink?

Nowadays, I eat to live. Alway have a bottle of plain water by my side and drink two cups of low fat milk daily. The table below shows how much calcium you need at different ages:

Age 7-9 - (calcium) 700 (Vitamin D(IU) 100
Age 10-18 - (calcium) 1 000 (Vitamin D(IU) 100
19-50 - (calcium) 800 (Vitamin D(IU) 100
51 and above (Calcium) 1 000 (VitaminD (IU)) 100

Those aged between 10 to 18 years need more calcium of about 1000mg a day as this is the time when up to 60% of total bone mass is achieved. Peak bone mass is achieved by about 30 years of age. After that, gradual loss of bone mass takes place. So, it is important to accumulate as much bone mass as possible while young and take enough calcium thereafter to slow down the loss of bone mass.

Post menopausal women experience a rapid decline in bone mass in the first few years after menopause. Although this loss slows down somewhat, it tends to continue throughout the post-menopausal years. Men lose bone mass as they age too, though they have a lower risk of osteoporosis. Elderly women and men therefore have to increase their daily calcium intake to prevent osteoporosis.

Another group who has increased calcium requirements is pregnant or breastfeeding women. They need to take 1000mg of calcium as well as 400IU of vitamin D a day.

Source:

http://www.hpb.gov.sg/health_articles/howmuchcalcium/

You read other sources too

http://www.health24.com/dietnfood/Diet_basics/15-1168-1173,13524.asp

Steam Tofu with fish paste

Saw this recipe and tried it, it tasted good and the next time I will replace the fish paste with other meat for a variety. Before steaming

Finished Product.

Ingredients

1/2 kg fish paste

1 pc Tung Yi steam tofu

2 eggs,

1 egg shell full water,

seasame oil

light sauce

pepper

Method

Beat egg, add water and season with sesame oil, light sauce and pepper

Mashed tofu

Add in fish paste (chunky pieces) to tofu.

Mixed well.

Add beaten eggs to tofu and mixed well again.

Steam for around 10 mins.Garnish with spring onions and chillies.

Note: I used the normal tofu and halved the ingredients.

Recipe Source: precious moment

Photo Source: alicecozycorner

Mom's Chicken Recipe

Ok, this is one of my favourite dish. It was taught by my mom. Recipe Source: Mom's Recipe(secret)

Photo Source: alicecozycorner

Wu Xi Spare Ribs

Tonight I cooked Wu Xi Spare Ribs for dinner and my hubby and two sons loved it. I marinated the spare ribs two days ago (too busy to cook them yesterday), so I cooked it tonight. It is so easy, just marinated the pork one day in advance and before you cook it , prepare the seasoning in a bowl. Then just brown the spareribs and add the seasoning from the bowl and simmer them. Yummy. INGREDIENTS:
5 to 6 spareribs (i cut them into half for easy biting)

(A) Marinate:
1 tbsp sugar
1 tbsp dark soy sauce
1 tsp Shaoxing wine


(B) Seasoning:
1 tbsp oil
5 slices of ginger
½ onion, sliced
2 stalks spring onion
6 cloves garlic
2 tbsp sugar
1 tbsp dark soy sauce
1 tsp Shaoxing wine
2 whole star anise
2cm cinnamon stick
1-2 tsp light soy sauce
1 tbsp tomato sauce
2 cups water
Salt & ground black pepper to taste

METHOD:
Marinate the spareribs with ingredients (A) overnight.
Heat oil in a wok. Brown the spare ribs on both sides. Put aside.

Fry ginger, spring onion and garlic until fragrant. Add spareribs and the remaining marinated sauce and seasoning(B). Bring to boil.
Reduce heat and simmer for about 1 hour until meat is tender and gravy is thick, almost dries up.
Remove from heat. Sprinkle chopped spring onions on spareribs and serve.

Recipe Source: adapted from Jo's Deli
Photo Source: alicecozycorner

Prawn Crackers from Indonesia

Looked at what my husband brought back from the office. Prawn crackers from Indonesia and yes they are uncooked. I had to deep fry them and put in air tight containers. Before fryingFry in hot oil.
Finished product.

Traditional koropok (crackers)-before frying Fry in hot oil.

Fry in hot oil and it expand.

Kept in air tight container.

Photo Source: alicecozycorner