Cooking pork ribs and eggs

Ingredients:

10 pieces mushroom (soaked in water to soften it then cut into half, keep the water that you soak the mushroom with)

500g pork ribs

Carrot (I did not state how many carrots because it is entirely up to you, if you like carrot you can have more. Cut them into large pieces)

Hard boiled eggs (again the quantity is entirely up to you but take out the shell first)

Garlics (leave the skin where possible)

Cooking oil

Light soy sauce - 2~3 tbsp

Dark soy sauce - more or less 50g

Sesame oil - more or less 25g

Chinese rice wine - more or less 50g

Pepper powder

Salt

1. Heat up the wok. Pour in some cooking oil to brown the garlic. Put in the carrot and stir fry it a bit then follow by the mushrooms. Next put in the meat. I normally sprinkler some pepper powder over the meat at this stage. Stir fry all the things until you see the meat is slightly cook.

2. Put in light soy sauce, follow by the sesame oil then the dark soy sauce and last the Chinese rice wine. Stir fry a bit then add in the water that you use to soaked the mushroom. The water should rise slightly above all the things in your wok. Add in some salt.

3. Put all the hard boiled eggs into a cooking pot and transfer all the things in your wok to the pot.

4. Cook/simmer it over low heat for about 1/2 hour. Check it once in a while if the water almost dry up then you should add in more water.

Additionally, you can also add some tau pok or bean skin if you like.

Chocolate chips, hazelnut & walnut cookies

Recipe:

250g unsalted butter

130g castor sugar

1 whole egg

1tsp vanilla essence

300g superfine flour

30g cocoa powder

1tsp baking powder

1/2tsp sodium bicarbonate

50g walnuts (chopped)

50g hazel nuts (chopped)

50g chocolate chips

1. cream the butter and sugar on low speed until well combine then increase the speed and continue creaming until fluffy. Add in the eggs and vanilla essence - continue to cream for another 3 minutes or so.

2. sift superfine flour, baking powder, sodium bicarbonate and cocoa powder and add into mixture. Mix on low speed to form a dough.

3. add in the walnuts, hazel nuts and chocolate chips and mix well.

4. shape the cookies into small balls and place them onto a greased baking tray.

5. bake in preheated oven at 180C for 16 minutes.

Very simple ABC soup

Cooking soup could be really easy and no fuss. I cooked ABC soup today.

Here are the ingredient I use:

Carrot

Potato

Tomato

Onion

Groundnut (Optional)

Meat pieces (either pork ribs or chicken, I normally use chicken meat)

Method:

1. Cut the carrot, tomato and onions into pieces (don't cut too small). Put them into the slow cooker together with some water. If you like groundnut you can add the groundnuts in. Let it cook for about 4 hours.

2. Put in the chicken meat. Let it cook for another 1/2 hour or so.

3. Cut the potato into half and put them into the soup. Continue to cook for a further one hour or so or until the potato is soft.

4. Taste the soup first before you add any salt. The soup tasted really sweet in its original taste so the amount of salt to put in is up to you.

My daughter like to add mee suah to her soup or you can also add beehoon if you like. I prefer mine without any noodles but with lots of groundnuts.

And so that is our dinner, simple yet healthy.

Rice wine mee suah

I like ginger only if it is cooked with meat and sesame oil but not if it is fried with vegetables like how the vegetarian restaurant cooked it. I just cannot stand the ginger taste in the vegetables and I was told that vegetarian cannot take garlic so most of their dishes are cooked with ginger instead.

I cooked some meat with lots of ginger and sesame oil today and I have also added some rice wine that my aunt made.

Tasted just the way I like it. It was a bit spicy though because of all the ginger.

My daughter had it with rice whereas I had mine with mee suah. I also added some fried eggs and a lot more rice wine to my mee suah. Yum...

Tau pok and golden needles soup

I always use the slow cooker to cook soup. It is really easy and simple. I cooked tau pok and golden needles (dried lily bud) soup today.

The picture below are the ingredients:

some groundnuts

some golden needles (put 2 together and type a knot)

some tau pok

some chicken pieces

The method:

1. put some water in the slow cooker

2. throw in the groundnuts and golden needles and just let it boil in the slow cooker. I left it boiled over 4 hours

3. Then put in the tau pok and chicken pieces

4. The soup is ready when the chicken pieces are cooked. It take about 1 hours. Try the soup first before you add any salt then add the salt according to your preference.

Fried cellophane noodle (2)

I fried some cellophane noodle again today and as usual the ingredients I use are what I can find in my fridge.

Preparation and cooking take less than 30 minutes. Simple and tasty and no MSG.

Chocolate chiffon cake

I like the chocolate chiffon cake that I baked yesterday. It is really spongy and tasted good. Of the many chocolate chiffon cake recipe that I have tried I like this one the most.








Here's what I use:

5 1/2 egg yolks
30g castor sugar
80g cooking oil
80g UHT milk
3g vanilla essence

110g superfine flour
2g baking powder

6 egg whites
2g salt
50g castor sugar

40g warm water
10g cocoa powder

Bibimbap (2)

Cooked bibimbap for lunch again. Yummy ......

'Tofu skin' with carrot and meat

I called it 'tau kee' because I don't know the actual name of it. It is made of tofu skin and found in stall selling yong tau foo and steamboat.

I like to cook it with carrot and meat. It is simple and quick to cook.











The ingredients:
some chopped garlic
some carrots
some tau kee
some meat
Seasoning:
oil
light soy sauce
dark soy sauce
pepper powder

Brown the garlic then put in the carrots. Cook in medium heat until carrot soften a bit then put in the meat. Put in the pepper powder, light soy sauce and dark soy sauce and continue to fry for a little while. Then put in the 'tau kee' and enough water to cover everything. Cook it over high heat for about 5 minutes and turn off the fire. It is ready for serving.

Wholemeal bread

I actually made a mistake during the process of mixing the dough but to my surprise the bread turned out really well.

I was supposed to mix the yeast with water first but I did not. I put the yeast into the flour and mixed it up by mistake.

And I don't know what went wrong but the dough took more than 8 hours to rise. It was rainy and cold on that day but surely it won't take such a long time to proof. I have thought of throwing the dough away but then luckily I did not.

I tried it out again the next day and I followed the same process I did the day before. I mixed the yeast with the flour but surprisingly it only took one hour for the dough to proof.

I added some raisin to the bread this time and again the bread turned out really well. I gave it to my mum and she said it was tasty and really soft.

The recipe:

50g wholemeal flour

125g high protein flour

1 tablespoon milk powder

1 tablespoon brown sugar

1 tsp butter

1/2 tsp bread improver

1/2 tsp salt

1/2 tablespoon yeast

130ml cold water

Chicken with sesame oil and Chinese rice wine

I cooked some chicken with the Chinese rice wine that my aunt made. My aunt's rice wine is really good and the sweetness is just perfect. She told my mum that she will teach me to make the rice wine. Guess I will have to find some time during the school break by the end of this month to learn it from her.

My daugther wants to have rice with the chicken.

But I prefered to have mine with mee suah, just like the rice wine mee suah. And I add in a lot more rice wine in it and it was simply yummy....

Cheesy tomato fried rice

It's yummy.......

The ingredients are:

Rice

Eggs

Sweet corn

Meat

Carrots

Round cabbage

Tomatoes

Onions

Mozzarella cheese

Grilled salmon

Seasoning I use olive oil, pepper powder, light soy sauce, salt and ketchup.

Fried dong fen (cellophane noodles)

I like to cook using simple ingredients from what I can get from my refrigerator. I don't follow a recipe for what I cook and so each time the ingredients and the taste may be differ.

I fried some dong fen (cellophane noodles) today. As usual I use the ingredients I have in my refrigerator.

Some minced meat

Some round cabbages (cut thin strips)

Some carrots (cut thin strips)

Some scallions

Some fried eggs

Some dry shrimp

Some chopped garlic

Some dong fen (soak to soften it first)

For seasoning, I use some light soy sauce, some dark soy sauce, a bit of salt and a bit of pepper powder.

First fried some eggs and cut into small pieces and put aside for later use. Then heat up the wok, pour in some cooking oil and brown the garlic. Put in the carrot, follow by the meat then the dry shrimp. Fried for a while then put in the seasoning - pepper powder, follow by the light soy sauce then the dark soy sauce. After that put in the cellophane noodles and eggs and stir fry till all the cellophane noodles is coated with the soy sauce. Add in some water and fry for a further few minutes till the cellophane noodles absorbed the moisture. Put in the scallions, stir fry one minutes and turn off the fire. The dong fen is ready to be serve.