Saturday, December 30, 2006

Fried Rice

I usually cook fried rice or noodle when my hubby goes overseas. It’s too troublesome to cook 2 dishes with soup when there’s only the kids and me. An online friend saw this in my food gallery and asks if she could have the recipe. Sorry for the wait.

  • Fresh cooked rice (I don’t use overnight rice because the kids are eating)
  • Long beans, diced
  • Baby corn, diced
  • Carrot, diced
  • Fake crabmeat (similar to crab stick; it’s made from fish paste)
  • Egg
  • Salt to taste
How to do it:
  1. Stir fried long beans, baby corn, carrot and fake crabmeat till cooked.
  2. Set aside.
  3. Scramble an egg till cooked.
  4. Add in cooked rice and the earlier cooked ingredients.
  5. Add salt to taste.
  6. Continue to stir fried till mixed well.
  7. Dish and serve.
If using fresh cooked rice, make sure you don’t add to much water when cooking the rice. Otherwise the fried rice will be too starchy. Remember to add enough oil when frying rice otherwise it will stick to the pan. The ingredients I use here are my son's favourite. You can always substitute them with others.

Waterchestnut with Lotus Roots Drink

My father taught me how to make this drink during my *ahem* younger days. Nothing I tried outside come close to this. Although, he insisted on leaving the skin of the waterchestnut and lotus roots on, I preferred to skin them. I hate it. So time consuming. No choice. Have the urge to drink so gotta do it.

  • Waterchestnuts: skinned
  • 2 Canes; chopped into sections
  • 1 small section of Lotus roots; skinned and sliced
  • Rock sugar to taste
How to do it:
  1. Put all ingredients except rock sugar into a pot of water.
  2. When the water starts to boil, turn to low fire and brew for 3 hours.
  3. Add rock sugar to taste.
  4. Serve when cooled.
If you preferred the normal waterchestnut and cane, don’t add lotus root. But then you will miss the essence of this drink.

Pickled Green Chilli

I’m not a chilli person. I can't take spicy stuff but I love Green Chilli (that is not to spicy). I thought I should try making my own green chilli so I can have it when I cook Hor Fan.

I’m not sure if my method it correct but it tasted right on the 4th day. So I guess this method is okay.

I added a small bottle of white rice vinegar and 6 tablespoon of sugar with my sliced green chilli. I let it stand for 2 days before I add a cup of water to dilute it otherwise the smell of vinegar is too pungent.

Add lesser sugar if you like your chili a bit more spicy.

Friday, December 29, 2006

Mango Ice

We love blended ice and I thought maybe I could give it a try myself. It shouldn't be that difficult. Ohh… we loved it!

  • 1 mango; skinned and sliced
  • 1 cup of home-made syrup to taste (boiling water and sugar together)
How to do it:
  1. Blend ½ mango and syrup in a blender.
  2. Remove and freeze it.
  3. When the mango ice is about 80% frozen, removed from freezer.
  4. Use fork to pick it to break the ice.
  5. Scoop and serve with mango slices.
  • If you have a suitable blender, you can freeze the home-made syrup then blend it together with 1/2 mango and ½ cup water in a blender.
  • If your blender is not made to blend ice, don’t use this method. You don’t want to spoil the blades.

Strawberry and Mango Pudding

The kids love pudding. I’ll make variation of puddings now and then so they think they are having something new.

  • 1 pack of strawberry flavoured pudding powder
  • 1 pack of mango flavoured pudding powder
  • 1 pack of Q-balls; I got mine from Poon Huat
  • Pomelo sacs
  • 1 canned longans
How to do it:
  1. Make the puddings according to the instructions on the pack.
  2. Make agar-agar according to the instructions on the pack.
  3. Remove the puddings from the moulds when set.
  4. In a bowl, put puddings, Q-balls and Pomelo sacs together.
  5. Add in longans and the syrup.
  6. Add some water to dilute the syrup so it will not be too sweet.
  7. Serve chilled.
You can use fresh fruits instead of canned fruits.

Sunday, December 24, 2006

Pork Ribs and Prawn Noodle Soup

Every time I buy prawn to cook dishes, I would keep the shells in the freezer. I had 3 portions of shells before I cooked this 排骨虾面汤. It’s shells from 1.5 kg of prawns. Hmm… the soup is full of sweetness from the prawns.

  • 1 kg Prawns, shelled
  • 500g Pork ribs, blanched
  • Fish cakes, sliced thinly
  • Water Spinach (Kang Kong), cut into sections
  • 750g Fresh yellow noodle
  • 2 tablespoon dark soy sauce
  • Rock Sugar to taste
  • Salt to taste
  • Oil for frying
  • 2 litre Water
How to do it:
  1. Add ½ tablespoon garlic and stir fry till fragrant.
  2. Add prawn shells and stir fry till cooked. Set aside.
  3. Bring water to boil in a pot.
  4. Add in the prawns and remove when cooked.
  5. In the same pot, add in the cooked prawn shells and pork ribs.
  6. Simmer in low heat for 2 hours.
  7. Strain the soup into a clean pot.
  8. Return the pork ribs.
  9. Add in dark soy sauce, rock sugar and salt.
  10. In another pot, bring water to boil.
  11. Add in noodle, water spinach and fish cake.
  12. Drain when they are cooked.
  13. Place prawns and pork ribs on top.
  14. Ladle over some hot soup.
  15. Serve with pepper and fried shallots.
You can add bean sprout and lean pork too. Ohhh… and those sinful crispy pork fat cubes if you like.

Saturday, December 23, 2006

Glutinous rice balls

It was Winter Solstice 冬至 yesterday. I had my first attempt in doing glutinous rice balls. Being my first attempt, I don’t want to be so ambitious. I bought all ready-made ingredients.

The outcome was okay. I’m not skillful enough. The balls keep breaking when I knead them and all peanut fillings came out. Lucky, I have enough dough.

Oh well! Practice make perfect. I’ll be better …. next year.

  • Glutinous rice dough
  • Grind peanut
  • Gula Malaka according to taste
  • 3 Pandan leaves
  • 2 slices of Ginger
How to do it:
  1. Knead dough into a ball.
  2. Fatten it.
  3. Put some grinded peanut in the middle.
  4. Slowly knead to close-up the opening and into a ball.
  5. In a pot of water, add gala malaka, pandan leaves and ginger.
  6. Wait for gala malaka to melt before adding the glutinous rice balls.
  7. It’s ready when the balls float.

Friday, December 15, 2006


Hi and a very warm welcome to my humble little cyber eatry.

I'm WokkingMum, a stay at home mum with 2 young children from Singapore. I enjoy wokking among other things. Not that I have a choice. But since I'm at it, I might as well enjoy and have fun! Hence, the start of this food blog.

I'm not here to teach but to share. I'm far from being able to teach! You will find the eats I wok for my family. There's nothing fanciful, just some simple home-wokked food. Either envy or pity my family for what they have for dinner.

I hope you enjoy dining here and do visit again soon!

Happy Wokking!

Wednesday, December 6, 2006

Rock Melon Balls

Made this today as dessert. Smell and taste really nice. My hubby loved it! At last! A 5 star from him or maybe the rock melon looks like salted egg yolks??

(makes 3 bowls)
  • ½ Rock Melon
  • Water
  • Sugar
  • Q balls (I bought from Poon Huat)
  • Clear Agar Agar
  • Coconut Milk
How to do it:
  1. Scoop balls out of the rock melon and set aside.
  2. Scrape the remaining rock melon and blend.
  3. Set aside.
  4. Boil 2 bowls of water and add sugar to taste.
  5. When the syrup is cooled, add in the blended rock melon pulp.
  6. Mix well.
  7. Now add in the clear agar agar, Q balls and rock melon balls.
  8. Chill.
  9. Add coconut milk before serving.
You can choose not to add agar agar, Q balls and coconut milk. Agar agar and Q balls gives the dessert added colour and variety in taste. Make the syrup according to your taste and the sweetness of the rock melon. You can also try Honey Dew too!

Friday, December 1, 2006

Hokkien Mee

Cook this dish last week for the first time. Not too bad. My hubby rated it 4-star. ^_^ I like it because it's simple and fast to cook. ^_-

  • Yellow flat noodles
  • Prawns, shells removed and deveined
  • Squids, sliced
  • Cai Xin, cut into section
  • Fish cakes, sliced
  • Stock or water
  • Corn starch mixture
  • 1/2 tablespoon Dark Soy Sauce
  • 1/2 Oyster Sauce
How to do it:
  1. Stir-fried the prawns, squids, fish cakes and cai xin with garlic.
  2. Set aside.
  3. In a pot, cook the noodle with enough stock to cover it.
  4. When the noodle is cooked, add in the seasonings, prawns, squids, fish cakes and cai xin.
  5. Let it cook for ½ minute then slowly stir-in the corn-starch mixture to thicken the sauce.
  6. Serve.
You can add any other ingredients of your choice. You can also blanch your ingredients instead of stir-frying. I only add-in the ingredients to the noodles during the last part so not to over-cook them. Adjust the amount of seasonings. If you like a darker look for your noodles, add more dark soy sauce.