Carrot, Corn, and Shredded Chicken Soup

My Hubby and children love to eat this soup.....My Mother' secret recipe :P

Ingredients:

1 carrot sliced thin
2 breast chicken meat (boil and shred)
2 eggs, lightly beaten
1 canned corn kernels (with its liquid in the tin)
1 cube of chicken stock
1 - 2 teaspoons of salt
1/2 teaspoon of white ground pepper
2 tablespoons of corn starch (mix with water)

Method:

* Beat eggs in bowl. Set them aside.

* Pour water and stock into a large pot and bring the chicken to a boil over high heat.

* When boiled, take the chicken meat out and let it cools for 10 minutes.

* Shred the chicken meat and put them into a pot. 

* Empty a can of corn kernels together with it's liquid in the tin and carrot,bring to another boil.

 

* When soup returns to boiling stage again. Heat off.Serve hot.

* Add salt and white pepper to taste, and stir well. Then, thicken soup with corn starch slurry. Stream in beaten egg in stages. Pour in some egg mixture, let it set in soup for 2 seconds before stiring it upwards in circular motions.

Vanilla Cupcakes

Actually this recipe adopted from Kuih Bahulu's recipe, but with some adjustment and experiment I got the right amount of ingredients to had a crispy outside and soft inside :)

It's very simple recipe and I am sure everybody sure love this.....

 

Ingredients:
For 15 cupcakes


170 gr plain flour (I used 150 gr)
170 gr caster sugar (I used 150 gr)
2 large eggs
1/s tbsp of pure vanilla extract
2 slices of cheese cheddar (optional)


Method:

* Preheat oven to 170 degree celsius.

* Line cupcake holders with paper cups.

* Shift plain flour into a bowl

* Beat eggs and sugar with whisk or mixer until pale then add vanilla extract
* Add the plain flour and slowly fold it.

* Spoon batter into cupcake cups and add 5 pieces of small cheese on the batter (optional)

* Bake at 170 degree celsius for 12-15 minutes or until a wooden pick inserted in center comes out clean. Cool on wire rack.

 

Crispy Tofu and Tempe with Salted Eggs

Read this recipe from internet and I so tempted to try this as we love salted eggs. I add tempeh in this recipe and as the result....We love it :)

Ingredients:

(adapted from The Little Teochew)

- 1 slab fresh Chinese tofu, cut into cubes

- 1 slab fresh tempeh
- 2 salted duck egg yolks, mashed
- 1 sprig curry leaves
- 5 chilli padi (bird's eye chilli), sliced thinly (optional)

- 1 knob butter or margarine
- 2 cloves garlic, 

Method:

1. In a skillet, fry tofu cubes and tempeh in oil until lightly browned. Add in garlic, curry leaves (as well as chilli padi, if using) and continue frying till tofu is crispy and golden brown. Set aside and drain off excess oil.

2. In the same skillet, add a knob of butter or margarine, followed by salted duck egg yolks (mashed). Allow everything to bubble and foam.

3. Throw tofu cubes and tempeh back in and mix everything to coat.

4. Taste test and season with salt or pepper if desired. Dish up and serve.

Pig Trotter

This is one of my family's favorite dishes.I always serve it with some chili padi and rice....hmmmmm delicious

Ingredients: 

1 pig's trotter (front trotters preferred)

1 pcs ginger, washed and slice thin

4 hard boiled eggs

5 Tbsp sesame oil

100 ml black vinegar

300 ml chinese coking wine

500 ml water

Salt, Pepper, and Black Soya Sauce as per your own taste

Method:

* Have the butcher clean and chop the trotter into big pieces.

* Blanche the trotter in a pot of boiling water for 10 minutes. Drained.

* Heat sesame oil in a wok and fry ginger till golden brown and fragrant.

* Put in the trotter in the wok and brown the pieces slightly. 

* Pour in the black vinegar and Chinese cooking wine and sweet soy sauce. Mixed well 

* Transfer the trotter and gravy to a claypot. 

* Bring to boil and gradually add the water.  Put the shelled hard boiled eggs into the vinegar gravy and cover. Cook for a few hours until the trotter soft.

* Serve with steamy hot rice :)

Cotton Cheese Cake

See how soft and spongy the cake? i Don't really like cheese cake  which are too creamy  but i just in love with COTTON CHEESE CAKE :)

Ingredients:

(Adapted from: Diana's Dessert)

140g/5 oz. fine granulated sugar 6 egg whites 6 egg yolks 1/4 tsp. cream of tartar 50g/2 oz. butter 250g/9 oz. cream cheese 100 ml/3 fluid oz. fresh milk 1 tbsp. lemon juice 60g/2 oz. cake flour /superfine flour 20g/1 oz. cornflour (cornstarch) 1/4 tsp. salt

Instructions: 1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well. 2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form. 3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). 4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F). Makes 1 (8-inch) cheesecake, 12 servings.

French Bean with Minced Pork

Today is my vegetable's day..... This's recipe is fast and easy to cook. With less than 10 minutes, you can enjoy this crunchy and yummy French bean :)

Ingredients:

2 cloves garlic chopped

200 gram minced pork

1 packet french beans

1/2 teaspoon fish sauce

Salt and Pepper for seasoning.

Methods:

* Preheat a pan with 1 tablespoon of oil, saute the garlic until fragrant, add in minced pork and stir-till half done.

* Add in the french bean, stir and then add in 50ml water and let it simmer for about 2 minutes. 

* Add seasonings and stir well.

* Serve hot.

Fried Fish Fillet with Thai Chili Sauce

I am craving of chilies....and here's My Sambal Fish :)

Ingredients:

6 pcs of fish fillet (coated with flour, salt and pepper)

3 pcs big chili sliced

1 pc big onion sliced

2 pcs garlic chopped

2 tsp Thai Chili Sauce

Methods:

* In a wok and deep frying pan, heat up enough vegetable oil to cover fish fillets when frying until golden brown. Set aside

* In a new pan, pour over 1 tbsp spoon of the vegetable oil. Under medium heat, put in garlic, onion and chilies and fry until fragrance.

* Add in fried fish fillets and Thai chili sauce and stir well. Serve hot 

Fish & Chips

Today, I am trying to satisfy my children's craving of Fish & Chips. Serve with my homemade coleslaw and potato wedges that I bought from NTUC last night.

Serves 5-6 

INGREDIENTS:

1 packet sutchi fillet, thawed (cut into 4 pieces)

Half a packet of Potato Wedges

2 litres of vegetable oil

1 1/4 cups plain flour

2 egg (beaten well)

1 cup bread crumbs

1/2 tsp salt

Method:

* In a bowl, combine 1 cup flour, pepper and a pinch of salt 

* In another bowl, beat the eggs well

* Pour the bread crums into a plate

* One by one, dip both sides of the fish fillets in this flour to coat evenly, eggs and bread crumbs.

* Pour enough oil into a wok for the potatoes and fish fillets to be fully submersed. Heat the oil to 160 deg C

* Place immediately place the fillets into the hot oil and cook for four to five minutes, until golden. Remove the fish and drain on paper towels.

* Once all the fish fillets have been cooked, fry the potato wedges in the 190 deg C oil until golden and crispy. Remove from the oil, drain and season with salt and pepper


Enjoy :D

Kailan with Salted Egg

This is a very quick soup where you can get everything done within 15 minutes or less.You can replace the minced pork with fresh prawn, fish or pork slices that you have prepared ahead.

Ingredient: (serves 2)
1 Bunch of kai lian

100g of Minced Pork
1 Salted Egg
2 Slices of Ginger
200ml Water

1/2 tsp fish sauce
Salt  & pepper to taste

Method:

1. Rinse the kai lian and cut into long sections then soaked in water for a while to remove soil or dirt. Rinse well again and set aside.
2. Marinate the minced pork with some pepper, fish soy sauce, sesame oil and cornflour. Stir well and leave it for a while.
3. Removed the soil of the salted egg, washed well

4. Heat up a wok with 1 teaspoon of oil, saute the ginger till fragrance then pour in minced pork and water and bring it to boil.
6. When the water boil, add in the kai lian and let it cooked for 30 seconds before adding the salted egg and cook until done.
7. Turn off the heat ,keep stirring until the white set and season it with some extra salt and pepper to taste.

Note: You can change kailian with any your favourite vegetables :)

Enjoy :)

Corn, Carrot, Ham and Egg Soup

Today, I am going to introduce a simple-making Chinese soup dish to you. For family who love homemade soup, this is an excellent option. It took me just 25 minutes to prepare and cook this soup! Ingredients are easy to prepare, and its simple methods in this recipe and this soup will surely be one of the kids' favourite, for its colour appearance and yummy taste.

Serves 4 - 6

Ingredients:

1 carrot sliced thin
2 slices of picnic ham, diced
2 eggs, lightly beaten
1 canned corn kernels (with its liquid in the tin)
1 cube of chicken stock
1 - 2 teaspoons of salt
1/2 teaspoon of white ground pepper
2 tablespoons of corn starch (mix with water)

Method:

1) Dice ham. Beat eggs in bowl. Set them aside.

2) Pour water and stock into a large pot and bring to a boil over high heat. When boiled, reduce heat to medium fire. Empty a can of corn kernels together with it's liquid in the tin and carrot,bring to another boil.

3) Add salt and white pepper to taste, and stir well. Then, thicken soup with corn starch slurry. Stream in beaten egg in stages. Pour in some egg mixture, let it set in soup for 2 seconds before stiring it upwards in circular motions.

4) When soup returns to boiling stage again. Heat off. Stir in ham.Serve hot.

Enjoy this delicious soup with your lovely family :)

Chocolate Cupcakes

This chocolate cupcake recipe is sure to please the chocolate lover in you. I was browsing with my Ipad last night and found this recipe and I tried it this morning. Quite satisfied with my first attempt.




Melt with Hersley Syrup......:)



Chocolate Cupcakes :

(adopted from Joy Baking)

1/2 cup (50 grams) Dutch-processed cocoa powder

1 cup (240 ml) boiling hot water

1 1/3 cups (175 grams) all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar (I cut to 150 grams)

2 large eggs

2 teaspoons pure vanilla extract

Chocolate Cupcakes:

Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.

In another bowl, whisk together the flour, baking powder, and salt.

Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup about two-thirds full with batter and bake for about 16 - 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. 

Enjoy your chocolate cupcakes with a cup of tea :)