Saturday, November 30, 2013

{ Breakfast : Waffles with Ice Cream }

This morning's breakfast is a very sinful Waffles with Ice Cream.

Who eat Ice Cream for breakfast?!  I'm a bad parent. :P  But ... I only serve this as breakfast only once is a very very blue moon.  Other time, it's just waffles with syrup and fruits.

I have this cute penguin waffle maker for a long time. I doubt you can still find it. The brand is "Morries" if you still want to try hunting for it.

The tummy of penguin is made to hold a small scoop of ice-cream. Perfect for holding whipping cream with fruits too or butter and maple syrup!

I served the waffles with ice-cream and a dollop of whipping cream with fruits.

Thursday, November 28, 2013

Hor Fun

Hor Fun is one of the common local zichar food. My husband tried cooking for me once many years ago but the hor fun ended up in the trash bin.  LOL Shhhh .... don't tell him I told you. :P He hasn't cook anything since except maybe instant noodle and only once in a blue moon. :/

Too be fair to him, I did struggle with the frying of the kway tiow (hor fun) at first. You need to add enough oil and have to work fast otherwise it doesn't brown evenly and may get burn on some parts where other parts are still white.

Honestly, I think cooking Hor Fun is a lot harder than it looks especially at home with a small wok and fire. My tip for first timers, fry in small portion. If you can get thru frying the kway tiow, the rest is easy peasy. 

  • 300g Hor Fun aka Thick Flat Rice Noodles, separated
  • 1/2 tablespoon Light Soy Sauce
  • a few drop Dark Soy Sauce

Other Ingredients:
  • 5 slices Loin Pork
  • 4 Prawns, shelled and sliced on the back
  • 1 Squid, cleaned and cut into smaller pieces
  • 3 stalk Young Choy Sum
  • 1 teaspoon Light Soy Sauce
  • 1 teaspoon Cooking Wine
  • 1 teaspoon Corn Flour
  • 1/2 tablespoon Minced Garlic

  • 500ml Chicken Stock
  • 1 teaspoon Light Soy Sauce
  • 1/2 teaspoon Fish Sauce
  • 1 tablespoon Oyster Sauce
  • Salt and Pepper to taste
  • 2 Egg White or 1 Whole Egg, beaten
  • Cornflour Mixture as thickener

How to do it:
  1. Heat wok with a tablespoon oil.
  2. Stir-fry Hor Fun tossed with light and dark soy sauce.
  3. Continue frying till the hor fun are well blended with the sauces. The hor fun should be brown and a little charred at the sides.
  4. Dish out and place in a serving plate to be used later.
  5. Meanwhile, marinate the pork with light soy sauce, wine and corn flour. This is to make the pork velvety.
  6. At the same time, blanch the choy sum in a pot of water with 1 teaspoon oil. This is to give the choy sum some shine.
  7. Drain and place the choy sum with hor fun.
  8. In the same wok used to stir-fry the hor fun, add 1 teaspoon oil.
  9. Stir-fry garlic till fragrant but not brown.
  10. Add in the pork and stir-fry till they are just done.
  11. Dish and place on top of hor fun.
  12. Pour stock in the wok and bring to a boil.
  13. Add in the prawn and squid.
  14. Add in all the seasoning for the sauce except for egg and cornflour mixture.
  15. Gradually stir in the cornflour mixture to thicken the sauce to your desire consistency.
  16. Turn off the heat then gently stir in the beaten egg. Stirring vigorously will break up the beaten egg and make the sauce cloudy.
  17. Pour the sauce over the hor fun and serve.

  • The use of "toppings" depends on your preference. You can use fish slices, fish cake, etc instead.
  • Hor Fun is usually served with pickled green chilli.

Tuesday, November 26, 2013

{ Dinner: Pan Grilled Chicken Chop with Ham and Cheese }

I had to run some errands yesterday and didn't plan for dinner.

Before I headed home, I dropped by Cold Storage and bought a tray of (4pcs) boneless chicken thighs for under $10.

I went home and dug into my fridge for other ingredients and decided to make this for dinner. It was a rush job, all done under an hour for 4 servings. As I didn't have enough time to marinate the chicken well, I used honey baked ham and cheese to further enhance the taste.

I'm pleased that the rushed out dinner wasn't that bad. ;)

  • 2 Chicken Drumstick or Breast, deboned
  • 4 slices Ham Baked Ham, cut into strips
  • 4 slices Cheese

Optional Ingredients:
  • 10 - 15 New/Baby Potatoes or any potato of your choice, scrubbed and cleaned (skin if you prefer not to have the skin on)
  • 2 Carrot, skinned and chop into smaller pieces.
  • 3 medium Onion, cut into half (I'm using red onions here)

    • 1 teaspoon Dried Thyme
    • 2 teaspoon Dried Rosemary
    • Rind of 1 Lemon
    • 1 teaspoon Chicken Powder or Salt
    • 1 teaspoon Light Soy Sauce
    • 2 tablespoon Lemon Juice
    • Sprinkle of  Ground Black Pepper (optional)

    How to do it:
    1. Clean and dab chicken meat dry.
    2. Add marinade to chicken meat and blend well with the meat..
    3. Set aside for 1/2 hour.
    4. Heat grill pan with a tablespoon olive oil.
    5. Grill chicken skin down first for about 2 mins, till brown.
    6. Turn over and continue to grill the other side of the chicken till it's completely cooked.
    7. Place ham on top of chicken chop; skin side up and top with cheese.
    8. Cover and continue grilling for a 10-15 seconds till the cheese starts to melt.
    9. While pan grilling the chicken meat, prepare the vegetables, if you are serving it with the chicken chop.
    10. Boil the vegetables in a pot of lightly salted water for 10-15 mins till they are tender. This is to cut down cooking time. I usually just let them roast in the oven.
    11. Drain and set aside.
    12. Pan fry 3 strips of diced streaky bacon till lightly brown. 
    13. Pan grill the onion at the same time while pan frying the diced bacon.
    14. Add in the drained vegetables and toss well in the oil.
    15. Transfer the vegetables and roast at 240c for 15 mins.
    16. Sprinkle with some salt and set aside to be served.
    17. Serve chicken chop with roasted vegetables.

    • Oil Splatter Alert! I'm using a HCP grill pan to cook it. If you do not have one, use a pan with a cover.
    • If you do not have an oven to roast the vegetables, you can pan fry them lightly but it will take a longer time as you have to turn them one at a time to avoid burning them.

      Saturday, November 23, 2013

      { Brunch : Open Face Mushroom Sandwich }

      This was what I prepared for myself for breakfast but I didn't realised that it was close to lunch when it was done. I ended up having it as my brunch.

      As mentioned in my previous post, my son's tutor having trouble finishing the big bun. Hence, I only use (the bottom) half of the bun. I spread some butter and sprinkle some garlic powder and grilled the bun.

      At the same time, I stir fried the sliced button mushroom with butter and sprinkle on some (truffle) salt and served it with the half bun.

      I had earlier boiled some potatoes. I half them and tossed them with some bacon bits and the oil from the frying the bacon before roasting them in the oven till they are slightly brown.

      Brunch done.

      { Breakfast : Bacon, Ham & Cheese Sandwich }

      It's Saturday and yet another "Happy Meal" post. I will find time to write out some outstanding recipes that I planned to share soon.

      I overslept this morning so today's breakfast was a simple Bacon, Ham and Cheese sandwich. It was served with Cream of Mushroom, Roasted Potatoes with Rosemary & Thyme with Bacon bits and Salad.

      The bun was rather big. Even my son's tutor had problem finishing it. Hmmm ... I'll use half a bun for my own breakfast, which I ended up having as brunch (Check out the next post.)

      Thursday, November 21, 2013

      { Dinner : Simple Quick Fix }

      I wish I could get takeaways everyday and I can just laze around and get fat. :P  Nah, I don't want to get fat though I AM getting fat from the zero exercise I have. I just hate having to think what to cook everyday.

      Today, it's one of those days that my mind went blank so I just cook whatever comes in mind and with whatever is in the fridge.

      So, here's dinner; Fried Chicken, Blanched Broccoli, Preserved Turnip Omelette and Cream of Mixed Vegetables.

      PS. Salad is mine. I had to have it almost every dinner. ;)

      Saturday, November 16, 2013

      { Breakfast: Hot Dog Bun with Sausage and Bacon }

      This morning's breakfast was Hot Dog Bun with Chicken Sausage with Caramelised Peppered Bacon. I served it with cabbage salad, persimmon and pink guava juice.

      What did you have for breakfast this morning?

      Friday, November 15, 2013

      Chicken Yakitori

      My sister's husband is away on a business trip and she was "freed". :P  She came over to our place for dinner 2 nights in a row.

      The night before I had plans to make Chicken Yakitori and thought I will just prepared a simple Yakitori Don with maybe a bowl of miso soup. It all changed when I woke up.

      The morning I went to the wet market, I saw really nice Daikon and instantly made me crave for Radish and Ribs Stew. But I didn't have time to do that as it was going to be a busy day for me. I decided to made Oden instead since the kids love that too.

      My sister messaged later and said that she will be coming over for dinner. I realised there might not be enough food. I was only planning to make Chicken Yakitori, Oden and Steamed Egg Custard. I decided to make an additional dish, Pork and Vegetable Stew. The Cheese Stuff Pork Cutlet was an last minute additional as I still have a few pieces of pork left and I didn't want to keep them.

      I end up cooking what you see above yesterday (for my sister). I don't usually cook so much for dinner but sometime I just go a little crazy and stuff everybody silly with food. :P

      Here's an update recipe of the Chicken Yakitori that I made.

      • 4 Chicken Breast, debone and cut into bit sizes

      • 1/2 teaspoon Garlic Powder or 3 Fresh Garlic, grated
      • 1 tablespoon Sake
      • 1/2 tablespoon Light Soy Sauce
      • 1/2 tablespoon Sugar

      • 4 tablespoon Sake
      • 1 tablespoon  Mirin
      • 5 tablespoon Light Soy Sauce
      • 1 tablespoon Maltose or Sugar

      How to do it:
      1. Pat dry chicken and add into marinade.
      2. Marinate for an hour.
      3. Meanwhile, combine ingredients for the sauce and simmer for about 10mins or till sauce begin to thicken.
      4. Set aside to use it for basting.
      5. Drain the chicken meat and thread the meat using bamboo skewer (soaked in water before hand).
      6. Grill chicken meat in preheated oven at 220c for 15mins or till you see oil dripping out of the meat.
      7. Reduce to oven temperature to 200c.
      8. Bast chicken meat with the sauce and grill for 7mins.
      9. Turn it around and do the same.
      10. Repeat the above 2 steps for another 2 times.
      11. Remove and serve with a squeeze of lemon if you like.

      • The meat will turn hard when it's cooled if you are using sugar for the sauce. Unless you are going to eat it while it's hot, I strongly suggest using maltose instead of sugar for the sauce.
      • If you like it a little charred on the edge, increase the oven temperature to 200c the last 5mins of the grilling.

      Tuesday, November 12, 2013

      { Little Lunch Box #58 }

      My daughter has field trip to the Hort Park today. I planned to wake up an hour earlier to prepare her lunchbox but unfortunately, I didn't hear the alarm and woke up at the usual timing. :P

      I am used to taking my own sweet time to prepare lunch boxes as she used to be in the afternoon session. However, this last week of school, she is in the morning session instead.

      I have never prepared a lunch box that required "assembling" this fast. All done in 30mins; excluding cleaning up. :P

      I had my steam oven steaming the frozen edamame beans, a pot blanching the the sausages and ham and a pan frying the egg roll while I shape the rice balls; all at the same time!

      It started raining so hubby offered to drive the kids to school so they won't be wet. That leaves me some time to prepare a quick lunch box for myself (below) as I was suppose to follow the kids to Hort Park too as a parent volunteer.

      Unfortunately, the teacher called shortly to inform that the trip was cancelled due to the rain. It was quite a bummer. I bet my daughter will be disappointed as she has been looking forward to this trip, especially since it's the first time that I'm joining their field trip.

      Anyway, I hope she still enjoys her lunch box with her friends in school.

      Monday, November 11, 2013

      { Breakfast: Bread Pouch }

      Last Saturday's breakfast was a simple and easy Tuna Mayo Sandwich, Ham Sandwich and Egg Mayo Sandwich (not shown here).

      I made a bread pouch with the help of a bread sandwich tool. I pressed 2 slices of bread together and trim the edges away. After which I cut it into 2 and use it as a pouch to stuff the fillings into it.

      The 'dog' ears are sausages and the rest are cheese and seaweed.

      Friday, November 8, 2013

      { Breakfast: Egg in Ham Cup }

      If you follow me on Instagram, you will recognise this meal. I shared it in early October and forgotten about it because my baby sister's wedding and the kids' examination period was around the time.

      I will be busy again as my daughter agreed to participate in a recital just today with a rehearsal next Wednesday!! And full dress rehearsal ... next Friday!!! The actual recital is on 24 November. I don't even have time to go hunt for her dress and shoes! Sigh!

      I hope she really can manage it. Keeping fingers and toes crossed for her. And I thought I can relax a bit now that the exams are over. :/

      Sharing this easy peasy breakfast idea (while I still have the time to sit in front of my lappy), though a bit late. Maybe you can try this weekend.

      You will need muffin tray or cup, preferably shaved ham, 2 slices for each cup, an egg of course, some additional chopped veggies or bacon and sprinkle of Parmesan cheese.

      You just need to push the ham in the muffin cup, crack the egg into it. You can break up to egg if you like. Add some chopped veggies and sprinkle the cheese. Bake it at 200c for 15 mins and Viola!

      I served it with Cheese Bread and Mushroom Soup.

      Prawn Noodles in Soup (with Prime Ribs)

      This is one of our favourite local noodles. I personally loves the rich prawn soup stock. I don't eat it as often as prawn is high in cholesterol especially since the heads are used to make the stock. However, I'll still eat it once a while.

      To make the stock for this, you will need lots of prawn heads and shells. I will always keep the heads and shells when I buy prawns for my cooking.  Rinse and dab dry prawns first before peeling them. If you rinse the heads and shells later, you risk the roe, which will give the stock flavours, being rinsed away. Plus, you will have a hard time dabbing them dry.

      Freeze the prawn heads and shells you collected and when you have enough, you can use them together to make stock as there's no way you will be able to get so much prawn heads and shells at one go.

      I'm sharing here an update recipe of Prawn Noodles in Soup. Enjoy!

      • approximately 500g Prawn Heads and Shells
      • 400g Prime Pork Ribs, blanched
      • 2.5 litre Hot Water
      • 4 clove Garlic, crush and chopped coarsely
      • 12 medium to large Prawns
      • a bunch of Kang Kong aka Water Spinach
      • some sliced fishcake
      • some Bean Sprout (I didn't add as my kids didn't like it)
      • 600g Yellow (Round) Noodles

      • 2 tablespoon Fish Sauce
      • 1/2 tablespoon Rock Sugar or Brown Sugar
      • a few drops of Dark Soy Sauce for colour
      • Salt and Pepper to taste

      Optional Condiments:
      • Fried Crunchy Pork Lard
      • Shallot with Oil
      • Chilli Powder

      How to do it:
      1. Heat 2 tablespoon oil in pot.
      2. Saute garlic till fragrant.
      3. Add in the prawn heads and shells.
      4. Stir fry till the heads and shells turn red and you can smell the flavours.
      5. If you have a potato masher, use it to press on the heads to help release more flavours. Use are wooden spatula if you don't have a masher.
      6. Add in the hot water.
      7. Blanch the prawns and set aside.
      8. Return the heads and shells to the stock if you want to serve the prawns peeled.
      9. Add in the pork ribs. (check out how the ribs will be like here.)
      10. Reduce heat to a simmer and continue cooking for 2 - 3 hours.
      11. Strain and return rib to the stock.
      12. Add in the seasonings and the soup stock is ready.
      13. To serve, blanch noodles and vegetables and set in a bowl.
      14. Place prawns on top and pour soup stock over.
      15. Garnish with condiments and serve.

      • Soup stock serves about 4 to 5 portions.
      • If you do not intend to eat the prime ribs, use normal pork ribs meant for making soup. You can use chicken carcass instead too.
      • If no prime ribs are used, you may want to add some lean pork. Blanch them first and then cook it together with the prawns. Remove when it's just cooked and sliced for later use.

      Thursday, November 7, 2013

      Fried Prawn Fitters

      I used to eat this when I was a kid with the rest of the Ngoh Hiang 五香罐肠. I don't know if it's me (becoming stingy :P), because I find that it's getting so expensive nowadays that it will always be the first thing I avoid ordering.

      I can vaguely remember the vegetables that was added in the batter being bean sprout and something green. :P I'm guessing Chinese Chive. Please let me know if you know the correct ingredients.

      This was a last minute dish, hence I could only get spring onions to replace both the bean sprout and Chinese Chive that I recommended using.

      Baby prawns is not a must and I doubt it can be easily found. I so happened to see it selling in the wet market and I knew I have to get some to make this. You can always use small prawns.

      Hope this brings back your childhood memories. :)

      • 350g Baby Prawns, antenna and legs (etc) cut
      • 1 stalk Chinese Chive, diced
      • a handful of Bean Sprout, heads and tails removed
      • Oil for deep frying

      • 160ml Water
      • 120g Self Raising Flour
      • 20g Corn Flour
      • 20g Rice Flour
      • 1/4 teaspoon Chicken Stock Powder
      • 1/4 teaspoon Salt

      How to do it:
      1. Add a teaspoon of salt to the prawns and rub and coat well.
      2. Rinse, drained and dab dry.
      3. Put aside.
      4. Meanwhile, heat oil in pot.
      5. Mix batter well and add in chive and bean sprout.
      6. Dip ladle in oil then scoop about 1 to 1 1/2 tablespoon batter to the ladle.
      7. Place 3 baby prawns on the batter. 
      8. Add a little batter on top if you have problems sticking the prawns.
      9. Sink the ladle in the oil. Use another ladle or spoon to push the batter out if necessary.
      10. Fry till lightly golden brown then flip over to fry the other side.
      11. Once the fritter has turned lightly golden brown, remove and drain on paper towel.
      12. Repeat till all batter has finished.
      13. Serve hot with your favourite sauce.

      • Add the water to make batter gradually, if you find the batter too thick, add a bit more water.
      • If you are not able to get baby prawns, which the shells are thinner, hence we are able to fried till crispy, use regular small prawns but peel them.
      • You can cut the prawns into 2 of you find it still too big.
      • Mix it with the batter to be fried.
      • Do not place it on the batter like what I did with the baby prawns as it does not have the shells to prevent it from drying out from frying.