Sago Pudding With Red Bean  

Posted by: Julia in

Ingredients :
  • 60g Water Chestnut Flour
  • 80g Corn Flour
  • 100ml Evaporated Milk
  • 200ml Coconut Milk
  • 15 tbsp Granulated Sugar
  • 1000ml Boiled Hot Water
  • 40g Canned Red Bean

Directions :

  1. Dissolve sugar by hot water.
  2. Mix water chestnut flour, corn flour into a plain square container.
  3. Add in evaporated milk and coconut milk, then mix them well.
  4. Pour in the boiling sugar water, stir well until form paste.
  5. Add in red bean, stir again until red bean in well distribution.
  6. Chilled by refrigerator while paste is cooled down.
  7. Cut into small square pieces, dish up and serve.

0 comments

Chocolate Chip Pancakes  

Posted by: Julia in

Ingredients :
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 1/2 cups milk
  • 1/4 cup vegetable oil
  • 1/2 cup miniature chocolate chips
Cinnamon honey syrup :
  • 1 cup honey
  • 1/2 cup butter or margerine, cubed
  • 1 teaspoon ground cinnamon
Directions :
  1. Combine the flour, sugar, baking powder and salt in a bowl. Combine eggs, milk and oil, add to dry ingredients and mix well. Stir in chocolate chips. Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top, cook until second side is golden brown. Keep warm.
  2. Combine the syrup ingredients in a 2-cup microwave-safe bowl. Microwave, uncovered, on high until butter is melted and syrup is hot, stirring occasionally. Serve with pancakes.

0 comments

Mango Kerabu  

Posted by: Julia in

Ingredients :

  • 1 small green mango, skinned and shredded
  • 5 shallots, sliced finely
  • 10 cilipadi, sliced finely
  • 1/2 cucumber removed soft centre, shredded
  • 1/2 carrot, shredded

Seasoning:
  • 3 tbsp lime juice
  • 2 tbsp sugar
  • 1 tbsp fish sauce
  • 1 tbsp sesame oil
  • Dash of pepper
Garnishing:
  • Coriander leaves
  • Mint leaves

Directions :

  1. Combine seasoning ingredients in a mixing bowl. Stir in all shredded ingredients. Serve with grilled fish.

0 comments

Vegetarian Mixed Vegetables With Wheat Gluten  

Posted by: Julia in

Ingredients :
  • 100 grammes broccoli (cut into florets, remove skin from stem and cut stem into smaller pieces for easy cooking)
  • 1 medium sized carrot (sliced)
  • 5 pieces shiitake mushrooms (remove stem and cut into half)
  • About 10 to 20 pieces fried wheat gluten
  • 3 shallots (sliced thinly) or 4 cloves garlic (chopped finely)
  • corn starch (mix 1 tablespoon corn flour with 200 ml water)
  • 250 ml hot water
  • 2 tablespoons palm or peanut oil
Seasoning :
  • 1 tablespoon oyster-flavoured vegetarian sauce
  • 2 teaspoons light soya sauce
  • a pinch of MSG (optional)
  • salt to taste
  • a few dashes of white pepper powder
  • 2 teaspoons chinese white wine (for non-vegetarian)
Directions :
  1. Heat oil in wok. Fry shallots till golden brown. Remove fried shallots while leaving the oil behind. Add mushrooms and stir fry for 2 minutes on medium heat.
  2. Increase heat to high, add carrots and broccoli stems and continue to stir fry whilst adding seasoning and hot water. Cover with lid and allow to cook for 1 minute. Add fried wheat gluten, stir well and cover with lid again for another 2 minutes. Occasionally check to make sure dish does not dry up - add more hot water (little by little) if necessary. Add broccoli florets, stir well and cover lid again for another minute or two or until broccoli florets are cooked to your desired softness.
  3. Add corn starch to thicken sauce to your preference before dishing up. Garnish with fried shallots.

0 comments

Stir Fried Crunchy Four-Angled Beans With Fish Sauce  

Posted by: Julia in

Ingredients :
  • 200 grammes of four-angled beans (sliced thinly)
  • 5 to 10 bulbs shallots (sliced thinly)
  • approximately 30 grammes dried prawns (about 15 to 20 pieces, soak for 5 minutes)
  • 2 tablespoons of palm oil
Seasoning :
  • 1 to 2 teaspoons fish sauce
  • 1/2 to 1 tablespoon of sugar
Directions :
  1. Heat oil in wok and fry shallots till golden brown. Push fried shallots to the side of the wok. Add dried prawns and stir fry for 30 seconds till fragrant. Return the fried shallots to the dried prawns and add four-angled beans.
  2. Stir well and add seasoning. Sprinkle one or two tablespoons of water if you want the four-angled beans a little moist. As the four-angled beans can be eaten raw, the cooking time is up to you. I like mine crunchy, so I only give it a couple of stir to ensure the seasoning is mixed well. The next time I cook this, I will try to add a squeeze of lime for a little tang to it.

0 comments
Newer Posts Older Posts