I AM BACK

I AM BACK FROM MY HOLIDAYS.

CHECK OUT MY TRAVEL BLOG.

I am going on holiday

To my friends,

Sorry for not posting recently, am in a holiday mood. I will be going holiday to macau for a few days. No, not going to gamble (lol), mostly to relax and enjoy the good food there and taking many photos.

Will try to dish up nice food when I am back to my normal mode (hahaha).

Remember to check out my travel blog.

KOI FISH LONGAN ALMOND

I made longan almond in the shape of a huge koi and some baby koi fishes.

Photo source: alicecozycorner

For recipe: look at my earlier posting of longan almond.

Muah Chee

Yipee, saw this recipe in the internet. I made it this afternoon and yummy it is good. My youngest son is muah chee's lover. If he say it is good, means it is good (lol). I halved the ingredients. Elephant Brand Glutinous Rice Flour

Fried Shallot Oil (can be purchased from NTUC supermarket)

Ready Grounded Peanut (can purchased from Phoon Huat)

Shift the flour in a bowl.

Add water.

Mix Well.

Steamed Muah Chee on tray coated with shallot oil.

1 portion of sugar and 2 portion of grounded nuts.

Cut muah chee into cubes and roll over the sugar cum nuts.

Finished Product. Hmmmm......Yummy.

Recipe for Muah Chee

500gm of Glutinous rice powder (elephant brand)
800 mls of water
Mix them together to form mixture A .
Grease a tray with about 4 tbsp of Onion Oil (bought from NTUC Supermarket) .
Pour mixture A into the tray.
Steam for about half hour (use chopstick to test for firmness when it's done).

Cut out the muah chee when it's warm and roll the pieces onto the prepared sugar/peanut powder(bought the grounded peanut from Phoon Huat).

Ratio 1 sugar : 2 peanut powder Or adjust the sweetness according to your taste.

Muah chee tastes best when freshly made and eaten the same day.

Recipe source: CookBake Legacy
Photo source: alicecozycorner

Ngoh Hiang (Chinese Spring Roll)

Made these chinese spring rolls two days ago. I saw this recipe in another food blog and I halved the ingredients. It tasted nice but I think my elder sister is more expert in making this dish (lol).

Bean Curd SkinNgoh Hiang (Ngoh=Five , Hiang = Flavours) named after 5 spice flavour. This is Chinese spring roll wrapped in bean curd skin.

Ingredients for the filling:

500g minced pork

500g prawns (shelled, deveined and diced)

10 water chestnut, diced finely

1 chopped big onion

1 egg (beaten)

corn flour

Seasoning:

Light soya sauce (not too much, because bean curd sheet is salty)

Pepper

1 tbsp Five spice powder(lesser if you do not like the taste)

Bean curd sheet (clean both sides several times with a clean damp towel)

Method:

Put pork, prawns, water chestnut, big onion, in a mixing bowl.

Add seasoning and mix well..Add the beaten egg and corn flour. Mix well.

Wrap the fillings in the beancurd sheets; compress the fillings to make it tight.

Deep fry in moderate fire till the Ngoh Hiang is golden brown.

Serve with Chilli.

Recipe source: adapted from tazz in the kitchen

Photo source: alicecozycorner

Agar Agar Moulds

Look at some of my collection of agar agar moulds. Huge Koi and Little Koi Agar Agar Moulds. Cat and Rat Shaped Mould.

Double Heart Shaped Mould.