Veget Miso Soup
Ingredients:
Onions
tomato/green apple (optional)
cabbage
toufu/mushroom (optional)
Miso
diced potato
diced carrot/corn
boil water, add all veget into water.
at the end, add miso (mix with water first) and then add toufu and/or mushroom
Wednesday, November 17, 2010
Sambal Eggplant
Sambal Eggplant
one of my favourite vegetables.
Eggplant (cut slice, rinsem soak in salt water)
Dry Shrimp (soak in warm water and rinse)
Mince Meat (marinated)
Sambal Chilli
sugar
salt
a little bit of oil, add shrimps, when u can smel the fragance, add chilli paste and a little bit of water, add salt and sugar. then add eggplant. when almost done, add mince meat.
and then add salt to taste and/or vingear for better taste.
this can be replaced with other sauce. oyster sauce, etc.
or replace with other vegetables
one of my favourite vegetables.
Eggplant (cut slice, rinsem soak in salt water)
Dry Shrimp (soak in warm water and rinse)
Mince Meat (marinated)
Sambal Chilli
sugar
salt
a little bit of oil, add shrimps, when u can smel the fragance, add chilli paste and a little bit of water, add salt and sugar. then add eggplant. when almost done, add mince meat.
and then add salt to taste and/or vingear for better taste.
this can be replaced with other sauce. oyster sauce, etc.
or replace with other vegetables
Home made Super Spicy Chilli Sauce/Paste
Home made Super Spicy Chilli Sauce/Paste
Ingredients
Dry Chilli
Chilli Padi
Chilli
sugar
garlic
salt
lime juice
glass containers
ratio of DC:CP:C
03:08:20
if it is not spicy enough, add chilli padi and if too spicy, add the big ones.
When handling the chillis, remember to wear gloves
if adding dry chilli, cut the dry chilli into halves and put into boiling water to boil again. allow the seeds to be emptied.
before putting all the chilli to blend, remove the heads and cut into halves, remove some/most of the seeds.
put the smaller chillis to blend first then the big ones.
Prepare a bit of warm water to melt the sugar and salt and then add room temperature water and then add 1 table spoon of calamasi juice. total not more than a cup of water.
I am so gonna try this! and prepare before chinese new year!
Ingredients
Dry Chilli
Chilli Padi
Chilli
sugar
garlic
salt
lime juice
glass containers
ratio of DC:CP:C
03:08:20
if it is not spicy enough, add chilli padi and if too spicy, add the big ones.
When handling the chillis, remember to wear gloves
if adding dry chilli, cut the dry chilli into halves and put into boiling water to boil again. allow the seeds to be emptied.
before putting all the chilli to blend, remove the heads and cut into halves, remove some/most of the seeds.
put the smaller chillis to blend first then the big ones.
Prepare a bit of warm water to melt the sugar and salt and then add room temperature water and then add 1 table spoon of calamasi juice. total not more than a cup of water.
it is supposed to look like these picture above
I am so gonna try this! and prepare before chinese new year!
Tuesday, November 16, 2010
Special Toh Family Spicy Toufu
Special Toh Family Spicy Toufu
I decided to come out with our very own recipe for MaPo Toufu..
because we wanted to cook something nearer to our liking and of course the main reason is to have it easier to prepare.
Ingredients needed:
1 box of silken toufu (diced)
some minced pork (marinate)
chinese mushroom (soaked and sliced)
japanese mushroom (wash & ends remove)
homemade chilli paste
soya sauce
sugar
vingear
salt
corn starch
water
Same ingredient, can change the chilli to and/or add other sauce like oyster sauce, etc;
I will try this and then post the end results here.
I decided to come out with our very own recipe for MaPo Toufu..
because we wanted to cook something nearer to our liking and of course the main reason is to have it easier to prepare.
Ingredients needed:
1 box of silken toufu (diced)
some minced pork (marinate)
chinese mushroom (soaked and sliced)
japanese mushroom (wash & ends remove)
homemade chilli paste
soya sauce
sugar
vingear
salt
corn starch
water
Same ingredient, can change the chilli to and/or add other sauce like oyster sauce, etc;
I will try this and then post the end results here.
Tuesday, October 5, 2010
Strawberry Muffins
** abstracted from noob cook website
Strawberry Muffins … bringing out the best in fresh strawberries
My wonderful neighbour gave me 2 punnets of organic strawberries the other day. They were the freshest strawberries I had ever seen, and I’m not sure if it had to do with them being organic, but there were none of the sourness that is typical with most strawberries I had tried. With such fresh ingredients at hand, I had to put them to good use or it will be a big waste.
Delicious & Pretty Strawberry Muffin
I chanced upon this simple strawberry muffin at nibbledish and I know that this is the perfect recipe to use for the strawberries – the recipe looks simple and I just know it will be good. I made minor changes to the recipe, and the end result did not disappoint – the muffins are absolutely delightful. I had some for tea break, and as for the extras, I froze them in ziplock bags and will toast them for a few minutes till they are warm whenever I want a muffin or two. Hope you will like this recipe too ^o^
Before Baking
Strawberry Muffins … bringing out the best in fresh strawberries
My wonderful neighbour gave me 2 punnets of organic strawberries the other day. They were the freshest strawberries I had ever seen, and I’m not sure if it had to do with them being organic, but there were none of the sourness that is typical with most strawberries I had tried. With such fresh ingredients at hand, I had to put them to good use or it will be a big waste.
Delicious & Pretty Strawberry Muffin
I chanced upon this simple strawberry muffin at nibbledish and I know that this is the perfect recipe to use for the strawberries – the recipe looks simple and I just know it will be good. I made minor changes to the recipe, and the end result did not disappoint – the muffins are absolutely delightful. I had some for tea break, and as for the extras, I froze them in ziplock bags and will toast them for a few minutes till they are warm whenever I want a muffin or two. Hope you will like this recipe too ^o^
Ingredients
(Makes about 30 small muffins)
- 3 cups (375g) plain flour
- 3 eggs
- 1 tbsp baking powder
- 2 cups (450g) caster sugar
- 2 tsp vanilla essence/extract
- 1.5 cup diced strawberries
- 1 cup (250ml) milk
- 125 gms butter, cut to small pieces and melted at room temperature
updated (13 Jan 2010): metric conversions for the above ingredients
updated (18 Jan 2010): corrected metric conversions for the above ingredients, thanks to commenter zy
Directions
1. Sift flour, baking powder and sugar together, and mix well.
2. Add in milk, eggs, vanilla essence and butter and stir until just blended (and lumpy). Be careful not to over mix as it will result in a tough texture.
3. Fold in the diced strawberries into the mixture. Place baking cases in muffin tins. Spoon the mixture into the cases (each about 2/3 filled).
4. Bake for 20 minutes in preheated oven of 200C (400F) or until slightly golden brown. Allow to rest for several minutes before serving.
Before Baking
Ginkgo Barley (Fu Chok) 白果薏米
**abstracted from noobcook website
Ginkgo Barley with Dried Beancurd Skin Dessert 白果薏米腐竹糖水
This is one of my favourite Chinese desserts of all time. Also known as fu chok (foo chuk), this dessert tastes light, refreshing and nourishing. It is also really easy to make. Be sure to buy the soft type of bean curd skin sheets to make this dessert. The other type, which looks alike but is harder and oilier, is more suitable for making Chinese style meat stews (I found out the hard way because I use the wrong type on my first attempt of making the dessert). I cheat by using canned ginkgo nuts (where the nuts are already shelled and boiled), so the steps and cooking time for this recipe are greatly simplified.
Ingredients – holland barley, rock sugar, red dates and pandan leaves
Ingredient – bean curd sheet. It even shows the photo of the ginkgo barley dessert!
Soaking the bean curd sheets to soften them before using
Canned Ginkgo Nuts
Cooking Tips
1. Make sure you buy the soft type of beancurd skin to make this dessert. The other type, which is harder and oilier, is more suitable for making Chinese style meat stews (lor bah).
2. Get the finer type of barley, usually labelled as holland barley (洋薏米). They are easier to cook and softer to eat.
3. If you are using raw ginkgo nuts, you will need to increase the simmering time in step 2 (around 1 hour) till the nuts are soft. Add a bit more water too. Before using, gently crack open the shells with a mortar and pestle, insert a toothpick to flick out the dirt in the center of the nut which is bitter tasting.
4. Instead of canned ginkgo nuts, you can use those which are vacuum packed as well. Because of the way the nuts are compressed by the vacuum packaging which distorts their shape, I personally prefer the canned type.
5. You can substitute gingko nuts with lotus nuts, or use a combination of both.
Ginkgo Barley with Dried Beancurd Skin Dessert 白果薏米腐竹糖水
This is one of my favourite Chinese desserts of all time. Also known as fu chok (foo chuk), this dessert tastes light, refreshing and nourishing. It is also really easy to make. Be sure to buy the soft type of bean curd skin sheets to make this dessert. The other type, which looks alike but is harder and oilier, is more suitable for making Chinese style meat stews (I found out the hard way because I use the wrong type on my first attempt of making the dessert). I cheat by using canned ginkgo nuts (where the nuts are already shelled and boiled), so the steps and cooking time for this recipe are greatly simplified.
IngredientsBehind the Scenes Photos
(Serves 6 to 8)
- 50g holland barley (洋薏米), rinsed a few times
- 1800ml water
- 5 pandan leaves, tied to a knot
- 20 pitted red dates
- 100g soft beancurd skin sheets (三边腐竹)
- 100g canned (boiled and shelled) ginkgo nuts (白果) (I used half can)
- 130g rock sugar (冰糖) (adjust to taste)
Directions
1. Soak bean curd sheets in a large bowl of water till soft, around 5 minutes.
2. In a pot, add water, barley, pandan leaves and red dates. Bring to a boil, then simmer for about 20-30 minutes till barley is soft.
3. Add gingko nuts and soaked softened beancurd sheets (do not add the water used to soak the beancurd sheets), and continue simmering for another 10 minutes, or until the beancurd skin reached the consistency you like (big pieces or congee-like fine consistency; I like somewhere in between).
4. Add rock sugar to taste, turn off the flame when the sugar is fully dissolved. Discard pandan leaves. Serve warm or chilled.
Ingredients – holland barley, rock sugar, red dates and pandan leaves
Ingredient – bean curd sheet. It even shows the photo of the ginkgo barley dessert!
Soaking the bean curd sheets to soften them before using
Canned Ginkgo Nuts
Cooking Tips
1. Make sure you buy the soft type of beancurd skin to make this dessert. The other type, which is harder and oilier, is more suitable for making Chinese style meat stews (lor bah).
2. Get the finer type of barley, usually labelled as holland barley (洋薏米). They are easier to cook and softer to eat.
3. If you are using raw ginkgo nuts, you will need to increase the simmering time in step 2 (around 1 hour) till the nuts are soft. Add a bit more water too. Before using, gently crack open the shells with a mortar and pestle, insert a toothpick to flick out the dirt in the center of the nut which is bitter tasting.
4. Instead of canned ginkgo nuts, you can use those which are vacuum packed as well. Because of the way the nuts are compressed by the vacuum packaging which distorts their shape, I personally prefer the canned type.
5. You can substitute gingko nuts with lotus nuts, or use a combination of both.
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