French Crepes

Chance upon this recipe on a Facebook link.  As it require lemon juice which I do not have it on hand, I substitute with vanilla extract.  When I done with the cooking, I ganish with sliced banana, hershey chockate sauce and sprinkle icing sugar on it.  My daughter who is a dessert lover, love this crepe with banana so much.

Recipe adapted from https://m.facebook.com/story.php?story_fbid=10154250869703163&id=74052302134

(Half recipe portion, yield abt 7-8 crepes)
1/2 cup + 1/4 cup milk
2 egg
1/2 cup flour
1.5 tbsp butter
1/2 tsp salt
1 tsp vanilla extract
1 tbsp sugar

Method:
1. Blend all ingredients using blender.
2. Heat pan with butter.
3. Scoop batter onto pan and spread batter round the pan.
4. Few second later, flip over to cook till both side slightly brown.
5. Serve with fruits, chocolate sauce of your choice.

Gonger Onion Sliced Pork 姜葱猪肉

As this dish was cook by agaration proportion of ingredients, I can only list down the ingredients I used.  Everytime I cook this, it always look different as it depend on how much dark soya sauce I drizzle in.

Ingredients:

1 pack of pork fillet from NTUC, slice thinly

1/2 yellow onion, slice it

Cornflour

Ginger, slice it

Garlic, minced

Light soya sauce

Dark soya sauce

Chicken powder

Some water

Sesame oil

Spring onion

Method:

1. Marinate the sliced pork with light soya sauce, ginger slices, cornflour and sesame oil.

2. Heat wok and fry some ginger slice and garlic till fragrant.

3. Add in the marinated pork with the ginger slice and stir fry.

4. Add in yellow onion and stir fry till the pork almost cook. Add in chicken powder and dark soya sauce. Add some water in. Test taste it. You can adjust the taste to your preference by adding soya sauce.

5. Lastly add in some spring onion and off heat. 

6. Dish up and serve with rice.

Steamed Tofu with Minced Meat

Another dish that my family like.  I am surprised my kids finished the Tofu as it is their first time eating Tofu. Thank you The Meatmen for your recipe.  I will definately cook this dish again.

Recipe adapted from: http://themeatmen.sg

Method:

1. 2 blocks Vitasoy organic sprouted tofu - Steam

2. 80g shelled prawns

3. 80g minced pork

4. 2 water chestnuts (peeled and chopped) - I omitted this.

5. 2 tbsp chopped spring onions and chilies - I omitted chillies.

6. 1 tbsp light soy sauce

7. 1 tsp sesame oil

8. 1 tsp hua tiao wine

9. ½ tsp white pepper

10. ½ tsp salt

11. 4 wolfberries (soaked)

12. 1 sprig spring onion

Sauce:

1 tbsp light soy sauce

1 tbsp hua tiao wine

1 tbsp water

1 tbsp oyster sauce

1 tsp sesame oil

Instructions:

1.Trim sides of 2 blocks of Vitasoy organic sprouted tofu - Steam

2.Cut each block into half lengthwise

3.Using a small spoon scoop a hole in the center of the tofu blocks

4.Mince 80g of shelled prawns

5. Add 80g minced pork, 2 water chestnuts (peeled and chopped) and 2 tbsp chopped spring onions chili mixture

6. Season with 1 tbsp light soy sauce, 1 tsp sesame oil, 1 tsp hua tiao wine, ½ white pepper and ½ tsp salt

7. Mix well and add minced mixture to the top of the tofu

8. Add a soaked wolfberry on each tofu block

9. In a bowl mix 1 tbsp light soy sauce, 1 tbsp hua tiao wine, 1 tbsp water, 1 tbsp oyster sauce and 1 tsp sesame oil

10. Mix well and drizzle over tofu

11. Steam for 8-10 mins

12. Cut spring onions into strands

13. Remove tofu from steamer

14. Garnish with spring onions

Pan Fried Salted Fish with Minced Pork Patties

When I saw Miki Mak posted this, I immediately save the recipe. Today I tried cooking it but with some changes to the ingredients.  Thank you Miki for sharing your recipe.

Recipe adapted from and with minor change: http://dingoozatfood.blogspot.sg

Ingredients:

180g Minced Por
20g Salted Fish
1 tsp Coriander (chopped)
1/4 tsp Sugar
1/2 + 1/4tsp Corn Flour
1/2 + 1/4tsp Soy Sauce
Dash of White Pepper
1/2 + 1/4tsp Shao Xing Hua Tiao Cooking Wine
1/2 + 1/4 tsp Oyster Sauce

Method:
1. Pan fried salted fish till fragrant. Let cool completely then break into small pieces.
2. Mixed all the other ingredients together with the salted fish.
3. Shape into round patties and pan fried in wok till golden brown or cooked.

Steamed Pork with Salted Fish

This is a cantonese dish but I cannot remember whether my late ever cook this dish for me to cook. After watching a local chinese drama, in one espisode, this dish was being cook for many time. Thus, today I give it a try.  This is another well received dish by my family. Even my kids love it especially my daughter who keep asking for more.

Ingredients:
100g Minced Shoulder Butt Pork
Salted Fish (about one thumb size, cut into small pieces)
Some Shredded Ginger
Some Chopped Coriander Leaves
Some Coriander Leave or Spring Onion (for ganish)

Seasoning:
1 tsp soy sauce
1/2 tsp cooking wine
1/2 tsp sesame oil
1/4 tsp sugar
Tiny pinch of salt
Dash of pepper
1 tsp water
1/2 tsp cornstarch

1 tsp Sesame Oil (to drizzle on top before steaming)

Method:
1. Mix pork, salted fish, chopped coriander leaves with the seasoning and leave it in fridge for 30 mins.
2. Take out from fridge and drizzle 1 tsp sesame oil on top. Spread the shredded ginger on top.
3. Steam on high heat for 10 mins or till it is cooked.
4. Ganish coriander leave or spring onion on top and serve.

"Miracle Drink" Ginger, Garlic, ACV,Lemon, Honey

My hubby and me having been drinking Ginger, Garlic, ACV, Lemon, Honey drink for more than 6 months.  We started drinking because of some joint pain problem. After drinking for 2 weeks, there is improvement show and within 1.5 month, my knee cap pain totally disappear. Although we do not have any joint pain now but we still drink it as health tonic drink.  If you goggle these five ingredients you will know the benefit of drinking these tonic or called it "Miracle Drink".

Reference info from website: http://brotherjohn.org/the-miracle-cure/
http://www.healingdaily.com/healing-with-garlic-honey-lemon-ginger-apple-cider-vinegar-mixture.htm
http://www.citehr.com/141244-natural-therapy-treat-heart-blockages.html

Items you need:

1 cup of Bentong Ginger Juice

1 cup of Garlic Juice

1 cup of Lemon Juice

1 cup of ACV (Bragg brand "Apple Cider Vinegar")

1 cup of Honey

Ceramic Pot (Do Not Use metal or stainless steel pot)

Wooden Ladle for stirring during boiling

Method:

1. Wash and brush off all dirt from the bentong ginger. Slice and blend it then squeeze out the juice to obtain 1 cup portion. I use Nutribullet to blend the ginger.

2. Remove skin from garlic and slice off the bottom part. Blend it and squeeze out 1 cup of juice. I use Nutribullet to blend the garlic.

3. Cut lemons into half and blend the juice out for 1 cup portion. I use Kuvings Slow Juicer to juice the lemons.

4. Pour the ginger juice, garlic juice, lemon juice in ceramic pot. Add in 1 cup of Bragg Brand Apple Cider Vinegar into the ceramic pot.

5. Use medium low heat to boil the mixture for 30 mins. Stir occasionally using wooden ladle.

6. Let the mixture to cool down completely then add in 1 cup of honey and stir to mix completely.

7. Pour the ready "Miracle Drink" into glass bottle and store in fridge.

Note: 

Keep in fridge and can keep for 2 months

Use plastic spoon or wooden spoon to scoop. 

Do Not use metal spoon

Dosage: 1 teaspoon or maximum 1 tablespoon per day.

Drink in the day time

Cempedak Cupcake

I ever saw people posted cempedak cupcake and wanted to try baking it but it is hard to find cempedak at my area. Yesterday when I saw cempedak at supermarket, I decided to buy it and bake cempedak cupcakes.  I really love the aroma of cempedak even when it is baking in the oven.

Recipe adapted from http://culinarykitchenette.blogspot.sg

Ingredients:
250g Cake Flour
2 tsp Double Acting Baking Powder
250g Unsalted Butter, Cubed and Softened
300g Castor Sugar (super fine sugar) **can reduce to 200-250 if using very ripe n sweet cempedak**
300g Eggs without shells (about 6 eggs) lightly beaten
2 tsp Vanilla Essence
8 tbsp Full Cream Evaporated Milk
300g Fresh Ripe Peeled Cempedak, cubed into small pieces (I used scissors to cut)


Instructions:
1) Beat butter and sugar until light and fluffy, add eggs in a steady stream then add essence and mix well. (the mixture may look a little curdled its normal)
2) Fold in 1/3 of the flour + baking powder mixture. Add in half the milk and fold till just combined. Repeat until all the flour and milk have been folded in. Fold until smooth. Stir in the cempedak gently. Do not overmix.
3) Pour into cupcake cases until 3/4 full. Bake for 20 mins at 160 degrees or until the skewer comes out clean.


*Folding in the flour and milk alternately will help to make the cake mixture smooth and lump-free. If all the flour is added in at one go, some flour may form lumps in the mixture.
*Cake flour makes the cupcakes lighter in texture
*You can reduce sugar if you find it too sweet, as cempedaks are sweet.
*The cempedaks are not coated with flour and they do not sink to the bottom, I tried on both cake tins and cupcake cases.
*Recipe modified and extracted from Gorgeous Cupcakes for the Homebaker by Anna Chan