Wednesday, April 29, 2009

Potato Carrot Chicken Soup

This is another of our family favourites. Nothing is more comforting than bowl of nice warm fragrant chicken soup. Sometimes I add macaroni to the soup to make it a main meal for lunch. Fat cheeks loves this & so does hubby. =)

- 3 drumstick, skin removed
- 3 med potatos, peeled & cubed
- 1 med carrot, peeled & cubed
- 1 med white onion

- Bring water to a boil
- Add drumstick
- Boil for 5 mins
- Add potato, carrots & onion
- Boil further for 5 mins, then turn to low heat to simmer for half an hour

Garnish soup with spring onion & fried shallots before serving.

Tuesday, April 28, 2009

Fried Rice Very Nice

This is one of my loves and it is being frequently served at home. I don't have a specific recipe for fried rice because I tend to use whatever I can dig out from my fridge. The rice I use is usually freshly cooked and not overnight rice simply because we seldom eat rice at home. To add flavour, sometimes I cook the rice in stock. Just note to reduce the stock/water and let the rice cool off before frying it. My bro also taught me a neat trick; add the garlic later instead of browning it with the onions (which I used to do). This really gives the rice a lovery garlic aroma.

- 1 carrot diced
- handful of french beans, diced
- half cup of corn kennels, I used the leftover from my barley drink.
- 3 fishcakes diced
- 1 chinese sausage
- 1 onion
- 3 cloves of garlic

- cook rice & carrot with stock/water in rice cooker
- when cooked, leave to cool
- Heat wok, when hot add oil
- stir fry chinese sausage till fragrant & dish out
- next, stir fry fishcakes till slightly brown & dish out
- Add more oil if needed & brown onion
- Add french bean, drizzle soy sauce & continue to stir fry, then cover to cook
- Add chinese sausage, fishcake, corn and cooled rice & carrot
- Lastly, add garlic to rice mixture, season with soy sauce, pepper & mix/stir fry well

Some like to drizzle sesame oil to make dish more fragrant, but this is optional. Serve the rice piping hot! Yumz. Normally if I cook plain rice with dishes, my family can't even finish 3 cups of rice. For this fried rice, I used 4 cups of rice and there was hardly enough to go around. Nothing makes a cook happier than empty plates. =)

Sunday, April 26, 2009

Sweet Corn, Candied Winter Melon & Barley Drink

It's HOT HOT HOT! about being roasted by the weather. It's really terrible with the temperature hitting to a high of 35 degrees. The heat saps all my energy, making me feel lethargic and restless. In a bid to cool down, I decided to make us Barley drink. My mum in law highly recommends the chinese barley in favor of normal barley. She says it's more cooling and beneficial...personally I dislike the taste of it. But...the drink is more for hubby & fat cheeks, so chinese barley it is then. To try to mask the strong barely taste, I've added corn to my recipe. The sweeness of the corn definately make it a more yummy drink for me.

- 2 handful of Chinese Barley
- 1 handful Candied Winter Melon
- 2 corns
- 5 cups of water

- Wash barley
- Place water & washed barley into a saucepan, bring to boil
- Add winter melon, corn & continue to boil for a 5 minutes
- Decrease to low heat & simmer for 30 mins
- Serve hot or chilled

Friday, April 24, 2009

Steamed Sweet Egg Custard

I was craving for some sweet stuff so I decided to try my hand at this seemingly simple dessert. Ingredients are simple and cooking time is short. To get the beautiful smooth surface, make sure water is boiling before turning to low fire. Then place the custard inside the steamer.

- 4 eggs
- 3 cups of milk ( I used low fat, some recipe use evaporated milk)
- 4 tbsp of fresh ginger juice
- sugar to taste

- Lighty beat eggs (avoid making it frothy or the custard will not look smooth)
- add milk, ginger juice & sugar & stir well
- pour into bowl & steam for about 10-15mins

The custard turned out pretty well. Note that the ginger juice is important, without it the custard will taste too eggy. Fat cheeks didn't like it...well that means more for mummy then...=)

Monday, April 20, 2009

Tomato rice with Hambuger

This is the 1st time I've made tomato rice. Another 1 dish kind of thing which is great for a weekend meal. I've made the burger patties before, but I usually serve it with buns. One thing I've realised though, frozen beef taste much better than thawed beef in the chiller sections. The ones at the chiller were probably left there for hours, some are even discoloured. So personally, I prefer to buy frozen beef & thaw it myself. Fat cheeks like the tomato rice but she picked out all bits & pieces of french beans I've added. Vege & kids just don't go together...Hahaha...

Burger Patty
- 400g mince beef
- 1 onion chopped finely
- 2 tbsp oyster sauce
- season with salt & pepper

- mush all ingredients with your hands till sticky (believe me, there's a difference when you used your hands)
- form patties & pan fry till cooked

Tomato rice
- washed uncooked rice
- 1 onion
- 3 cloves garlic
- 1 carrot
- french beans
- 1 tbsp tomato puree
- chicken stock

- brown onion & garlic
- mix rice with tomato puree, carrots, french beans, browned onion & garlic
- cook rice in rice cooker with chicken stock
- serve rice with burger patty & salad on the side.

Monday, April 6, 2009

Crispy Pasties

Yum! I've found a much easier & healthier alternative to puff pastry! And ta's frozenPrata! Yes, the humble indian snack. I read that instead of using puff pastry, you can replace it with frozen prata. Sound interesting huh? I love puff pastry but some can be really oily & too buttery. So I thought using prata was a really good idea. I couldn't wait to try so I rummaged my fridge and manage to come out with the following:

- 200g mince meat marinate with oyster sauce & pepper
- 2 med potato (steamed & diced)
- half a head of cabbage (cut finely)
- 1 med onion & 3 cloves of garlic (chopped finely)
- small knob of butter
- parmesan cheese

- Fry onion till fragrant then add garlic
- Once onion & garlic a little browned, add mince meat
- Stir fry till brown, add cabbage
- Add a little stock or water
- Cover & cook till cabbage soften
- Add potato
- mix well then add butter
- season with salt & pepper to taste
- cook till liquid dries up
- sprinkle parmasan cheese & mix well

Once the filling is cooled, I simply filled half of the prata & wrap up ala giant curry puff style. I didn't crimp the sides, but just bind them in egg wash. I also glazed the top with egg washed before baking. It smells & looks real good after baking. I love it! Crips on the outside with savory filling ozzing out with every bite. Can't wait to try this again. There so many fillings to try...corn beef with potato, chicken curry, tuna fish mayo, spicy sardines with tomatoes...the list in endless. =)

Wednesday, April 1, 2009

Creamy Cheesy Fish Pie

It has always been difficult for me to come out with something for weekend brunch. Mostly coz I love to laze in bed . Gone were the days where I used to sleep till noon during weekends. I now have a cute animated alarm clock in the form of a 2 year old toddler bouncing up & down & screaming "Mummy!! Wake Up!!" at 8am without fail. If I don't get up, she'll create enough rackus to wake the dead! So I drag myself out of bed & try to make a decent brunch that will be enjoyed by both hubby & little munchkin.

This week, I decided to try to make fish pie. I made mine with Salmon & Cod. It was not difficuilt to make and it tasted delicious. I had enough ingredients to make 2 pies. The left over pie tasted better as the ingredients had more time to develop its taste. Not bad but I will not repeat this receipe soon...too much will make you feel very "jerlat".