Seaweed Soup

Ingredients

Seaweed (soaked in water and drain)-cut into 2 inches pcs
100 gm minced pork (est.)
few drops of sesame oil (marinate)
1 tsp of light soya sauce (marinate)
3 cups of water
pinch of salt
light soya sauce (to taste)

Method

1. Marinate minced pork with sesame oil and light soya sauce and roll into small balls.
2. Boil 3 cups of water and add pinch of salt.
3. When water is boiled, add meat balls and seaweed. Add light soya sauce to taste
4. Let it boil and simmer for 1o to 15 minutes.
5. Serve hot.

Photo source: alicecozycorner
Recipe source:alicecozycorner

Steamed Rainbow Cake

I saw this recipe in the internet. Looks good, easy to make but time consuming and use a lot of egg white. The remaining egg yolk had to use to cook with my cereal prawn. Ha Ha Ha. Great for people who do not have oven. Can use many colours but I used only 3 colours.

ABOVE PHOTO OF STEP BY STEP

MY FINISHED PRODUCT (YUMMY)

Ingredients:
500g egg white
60g evaporated milk
1 tbsp butter oil
225g castor sugar
300g cake flour
1 tbsp ovalette/sponge cake stabilizer
a pinch of salt

150g melted butter
3 colours (red, green and yellow),

Method:

1. Beat egg whites at high speed. Add sugar bit by bit once the egg whites turns bubbly. Continue beating till soft peaks.

2. Add flour, milk, ovalette and salt and continue mixing.

3. Add melted butter and mix till well blend.

4. Split batter equally into 3 parts and add one colour to each part

5. Grease a baking tin with butter and scoop 1 tbsp of red mixture into the centre of the baking tin, continue with 1 tbsp of the green onto the red mixture, scoop 1 tbsp of the yellow mixture onto the green, and repeat with the red,green and yellow until finish.

6. Steam on high heat for about 30 minutes or till cake is done.

7. Drop the cake tin on the countertop for at least 3 times to rid of bubbles.
Steam on high heat for 30 minutes or when cake is done.
Cool before cutting.

Photo Source: alicecozycorner
Recipe Source: zurynee)

Fried Chicken Wing (Easy Way)

This is the easiest way to frying chicken wing. But you need a lot patience so that chicken wing would not be burnt.

Ingredients

Chicken Wing (6 pcs)-cut at the mid joint
30 gm (half packet) of chicken flour
sesame oil
light soya sauce
1 egg (beaten)
pepper (optional)

Method

1. Marinate chicken wings with sesame oil and light soya sauce.
2. Add beaten egg and chicken flour and mix with chicken wings and let it sit for about 30 minutes.
3. Deep fry chicken wings till golden brown in medium flame. When chicken wings are almost done, then turn on flame to high.
4. Serve hot.

Photo source: alicecozycorner
Recipe source: alicecozycorner

Steam Fish (Easy Way)

This is the easy way to steam fish. Just about anyone can do it with the help of ready fish sauce.

Ingredients

Fish
Ginger (sliced finely)
Seafood Soy Sauce (Tai Hua Brand)

Method

1. Wash fish and place in a heatproof dish and add sliced ginger on top of fish and place in steamer tray on top of rice cooker to steam when you cook your rice. (This way you can steam your fish at the same time as you cook your rice)
2. When fish is steamed, drain away excess water.
3. Heat pan with some seafood soy sauce and pour over steamed fish.
4. Serve hot.

photo source: alicecozycorner
recipe source: alicecozycorner

Stir Fried Broccoli & Mushroom with prawns

I love to eat cauliflower and broccoli. Decided to cook broccoli with abalone sauce instead of the usual oyster sauce. Tasted real good.

Ingredients

200 gm broccoli
5 mushrooms (soaked in hot water till soft)
1 clove garlic (chopped)
some prawns (shelled & devein)

Seasoning

1/4 cup water
2 tbsp abalone sauce
few drops of sesame oil

Thickening

1/2 tsp cornflour & 1 tsp water

Method

1. Clean broccoli, cut into small florrets. Parboil broccoli 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 soft mushroom and prawns. Add seasoning and bring to boil.
4. Pour in thickening and pour over broccoli.

Photo source: alicecozycorner
Recipe source: alicecozycorner

Honeydew Sago

A light, easy-to-prepare, delicious dessert! Perfect after a heavy meal. I made a mistake by using fresh milk. It tasted terrible and yucky. I threw the whole pot of fresh milk and sago away and remake using coconut milk and it was yummy especially putting some ice in it.

Ingredients

3 cups coconut milk (see note)
3 tablespoons sugar
1/4 cup sago
2 1/2 cups honeydews (diced into 1-inch cubes)

Method

Soak sago in water for 5 minutes.
Bring milk to a boil- keep stirring or else the milk will stick to the bottom of the pot.
Add sugar to milk.
Drain the sago and add sago to milk.
Cook milk/sago mixture until sago changes colour (it will change from white to translucent after a couple of minutes).
Add diced honeydew after milk/sago mixture has cooled completely.

SERVE CHILLED!

(P. S: you might want to add more sugar to if you like it sweeter).

For coconut milk: I used 1 packet (200 ml) of coconut milk and 3 cups of water. I think the coconut milk can be reduced to 100 to 150 ml. It is a bit too thick.

You have to be patient and keep stirring so that the sago would not stick to the bottom of the pot and use medium flame.

Photo Source: alicecozycorner
Recipe Source: alicecozycorner

Snow skin Moon Cake

Today, I bought a mooncake mould and some ingredients, planning to make mooncakes. Oh my gosh, my mooncake mould is going to be a white elephant. Making the dough is so easy and simple but the most difficult is trying to put the fillings in the dough and put in the mould and you had to hit the mould on the table to dislodge the mooncake out of the mould. Wow, I think before the mooncake get dislodged from the mould, my poor table would be broken into pieces. Arggggg, guess I need to join Phoon Huat's mooncake lesson next week. Hopefully, they still have vacancies (lol). But they are conducting classes on Japanese and Taiwanese mooncakes only.

Ingredients

For the skin
200g koh fun (commercialised cooked glutinous rice flour, sifted)
70g shortening
150g icing sugar
210ml ice-cold water
1/4 tsp lemon essence
1/8 tsp yellow colouring

Filling: Lotus Paste (ready-made) - available at Phoon Huat

Method

For the snow skin

Sift koh fun and icing sugar into a large mixing bowl. Make a well in the centre. Add shortening and essence to mix. Pour in the cold water. Quickly hand-knead into a soft, smooth dough.
Add colouring to mix.

Allow dough to stand for 20 minutes before use, cover with cling wrap to prevent dry out.

Roll out into a thin circle that is large enough to wrap a ball of filling. Do this between two sheets of plastic wrap. Press the wrapped-up dough into wooden mooncake moulds that have been lightly dusted with koh fun. Next, knock mooncakes out of the mould. Store the snow skin mooncakes in an airtight plastic container in the refrigerator. (Chef’s note: Snow skin mooncakes will only last up to 4 days refrigerated.)

Photo of my finished product. Grrrrr.....it does not looked nice. I

Photo Source: alicecozycorner

Recipe Source: Amy Beh