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Monday, 30 July 2012

Carrot porridge with fish balls

When we were young, my mum used to cook this for our lunch. We used to call it 'baby porridge'. Surprisingly, the carrot taste blended well with fish taste. Occasionally, we also added marmite to it and it's totally another heavenly taste 😊

For 2 adults
Ingredients:
3/4 cup long grain rice
1 tbsp multigrains
700 ml water
1 onion, chopped
1 tbsp dried silver fish
10 cooked fish balls, cut into quarters
1 tbsp cut scallion
Some Chinese parsley

Seasoning:
1 tbsp light soya sauce
1 tsp sugar
1 tsp salt


Directions:
1. Wash and pre-soak the rice and multigrains for about 1 hour.
2. Remove the carrot skin, and cut into about 1cm cubes. Grind the carrot in a food processor with about 100 ml of water. Set aside.
3. Heat up a non-stick pot. Add in 1/2 tbsp oil, follow by chopped onion. Stir- fry the onion until fragrant.
4. Pour in the carrot puree and cook till boil.
5. Add in the rice and dried silver fish, cook for about 5 minutes. Pour in the water and cook till it boils. Stir occasionally to prevent burning.
6. When the rice is cooked, add in the fish balls and seasonings.
7. Garnish with cut scallion and Chinese parsley. Serve warm.

Tuesday, 24 July 2012

Easy soya bean curd 纯豆花

Ingredients:
500ml water
2 sachet Unisoy unsweetened soya powder 2 X 30g
40g brown sugar
1 pandan leaf (optional)
1 1/2 tsp instant jelly powder or ice jelly powder

Direction:
1. Pour about 200ml of water and 1 pandan leaf into a pot to heat at medium low.
2. In a bowl, mix soya powder, jelly powder and sugar together, and slowly add in the remaining water bit by bit. Stir constantly and break down any lumps.
4. Pour the well blended soya jelly paste into the pot to heat. Stir constantly until all the ingredients dissolve. To test whether the jelly liquid is ready, just scoop a small spoon out and wait for it to solidify. If it solidifies in a minute, then you may stop heating. DON'T boil.
5. Pour the soya jelly into containers and chill in fridge for about 5 hours. Serve cold 😊

Saturday, 21 July 2012

Grass jelly soya bean curd 仙草豆花

Ingredient:
500ml water
2 sachet Unisoy unsweetened soya powder 30g each
40g brown sugar
1 pandan leaf (optional)
1 1/2 tsp ice jelly powder
1 box sweetened grass jelly

Direction:
1. Pour half of the water into a pot to heat at medium low.
2. In a bowl, mix soya powder, jelly powder and sugar together, and slowly add in the remaining water. Stir constantly and break down any lumps.
3. Pour the well blended soya jelly paste into the pot to heat together with pandan leaf. Stir constantly until all the ingredients dissolve. To test whether the jelly liquid is ready, just scoop a small spoon out and wait for it to solidify. If it solidifies in a minute, then you may stop heating. DON'T boil.
5. Pour the soya jelly into containers and add in cut grass jelly cubes. When the bean curds cool to room temperature, chill them in fridge. Serve cold 😊

Tuesday, 17 July 2012

Hard boiled egg using rice cooker

Using rice cooker to cook hard-boiled egg is very simple and easy. Not only use less energy as compare to boiling a pot of water, removal of egg shells has never been so smooth 😃

This method also can be used for cooking potatoes and carrot. The cooked potatoes are soft and dry. These pre-cooked potatoes can be used for stew.

Directions:
1. Add about 100ml water to rice cooker pot.
2. Place eggs in a stainless steel bowl and put into the rice cooker pot.
3. Cover the rice cooker and turn on the rice cooking function.
4. When the cooking cycle completes, take out the eggs and place in cold water to cool.
5. Peel the egg shells. You can enjoy your hard boil eggs now 😃

Monday, 16 July 2012

HappyCall Pandan Oatmeal pancake with coconut filling

Ingredients:
1 egg
20g coconut cream
80g milk
60g water
40g brown sugar
2 pandan leaves
10g oatmeal
1 tsp dry yeast
120g top flour
1 tsp baking powder

Directions:
1. Blend egg, milk, coconut cream, water, brown sugar, oatmeal and pandan leaves in a food processor. All ingredients must be in room temperature.
2. Pour all the liquid mixture into a mixing bowl or jar. Add dry yeast to it.
3. Mix top flour with baking powder. Add to liquid mixture and blend well.
4. Proof the batter in a rice cooker for about 45 min to 1 hour. Turn on the keep warm function for 5 min, then let the batter stand in the rice cooker for 55 min to 1 hour.
5. Lightly grease the HCPan (lower pan only) and heat over medium low heat.
6. When the pan is hot, pour the batter in and swirl a few rounds to let the batter runs a wall edge round the pan. This raise edge is to prevent the filling from falling out at the final step.
7. Close the lid and cook for about 6 min at medium low heat and another 6 min in low heat. Remember to shift the pan once every 3 minutes to ensure even heating.
8. When the pancake is cooked, the edge will shrink away from the wall. Spread the precooked coconut over and fold the pancake into half.
9. Remove the pancake from the pan. Cut and serve :)

http://www.youtube.com/watch?v=Ct-NfQU7ss0&feature=youtube_gdata_player

Sunday, 8 July 2012

Shredded coconut with brown sugar

Ingredients
250g shredded coconut
100g brown sugar
50g water
Pinch of salt
3 pandan leaves
20g corn flour

Direction
1. Boil water, brown sugar, pinch of salt, and pandan leaves in a pot.
2. Add in shredded coconut and fried till most water evaporated. Add in corn flour and continue to cook till coconut become sticky.
3. Scoop out and cool before refrigerate it 😃

Thursday, 5 July 2012

Pandan oatmeal kaya


Ingredients:
1 egg
35g brown sugar
Pinch of salt
50g coconut cream
1 tbsp oatmeal
1 pandan leaf, cut into thin strips

Directions:
1. Put all the ingredients in a food processor and blend well.


2. Pour all the blended ingredients into a non-stick ceramic pot. Heat the content under medium low heat and continue to stir to prevent charring the bottom.

3. Lower the heat when the content started to thicken. Stop heating when the content no longer drip from the spatula when lifted.


4. Scoop the content into a glass container to cool.

You can apply this coconut jam with butter on bread. Refrigerate the unused kaya and consume within 1 week 😃
You may want to watch the video for easy understanding

http://www.youtube.com/watch?v=3TtOznAq2aw&feature=youtube_gdata_player




Sunday, 1 July 2012

Steamed pandan cup cake

Ingredients:
2 eggs
70g sugar
60g milk
1 tsp coconut cream
80g flour
1/2 tsp baking powder
1 pandan leaf (optional)

Directions:
1. Blend milk and pandan leaf using a powerful food processor. You may omit this step if you are not adding pandan leaf.
2. Whisk eggs till frothy using a mixer.. Add in sugar and continue to whisk for about 10 minutes. Pour in oil together with pandan milk mixture and blend well.
3. Fold in sieved flour and baking powder in three portions, mix the batter with every addition of flour.
4. Pour the batter into chicken pie mould lined with paper cup. Fill the mould till about 3/4 in height. Place the moulds filled with batter into a steamer at high heat. Steam them for about 6 minutes or cooked.
5. Cool on a rack and serve 😃