Sunday, April 8, 2018
I saw this cutie ingot jelly mould and produce Vietnamese brand agar agar was told 1 packet with 1.5 litre water will do but ..... I wasn't comfortable with it, so I approach a Vietnamese friend to help with the translation.
25g agar agar powder
1.5 - 3 litre water (I used about 2 litre)
Sugar as desired sweetness
Pandan leaves optional (I used 3 leaves together tie into a knot)
1. Boil water with agar agar and pandan leave about 5 mins or more Keep stiring to avoid lump.
2. When boiled, remove pandan leaves and add sugar. Continue to stir till sugar dissolved.
3. Off fire, pour into mould and let it cool before putting them into fridge to chill and serve later.
Thursday, January 18, 2018
1 packet of fresh Brussels sprouts
Wash and halved it
Put in a baking tray
Toss Brussels sprouts with olive oil, pepper salt, garlic herb seasoning, pepper garlic seasoning and some butter
Air fry 190c for 30 mins or longer if needed.
Sunday, December 31, 2017
I got slice onion, carrot lay on the baking tray
placed chicken on top
Add chicken stock
Some unpeel garlic are stuff inside the chicken
Sent to oven 180c 30mins or more if required.
Verdict: very tender n juicy
Sunday, October 22, 2017
Finally I took my courage to make this with my left over tapioca. I loves this snack so so much, usually i will buy them from pasar malam. the only setback it is quite oily. I got this recipe many years ago but was not courageous enough to try make them on my own.
Now proven it's worth making, it taste n feel like what was selling at the pasar malam with less oil n less sweet. loving it so much as I could DIY anytime. sure this is a keeper.
Here's the down size portion
333g grated tapioca
100g castor sugar
40g top flour (sieved)
83g grated white coconut
3g pandan juice + dash green colouring
1. mix everything together with a spoon pushing it to & fro.
2. preheat frying pan with some olive oil
3. use a small ladle to scoop and drop onto the pan. smoothen it to a round shape. flip to the other side when cooked or when u smell the fragrance.
Friday, October 13, 2017
Wednesday, August 23, 2017
Inspiration from onsen-tamago
* 4 refridgrated large eggs
1000 ml water
200 ml tap water (a bit colder than room temp)
1/4 cup dashi
1 1/2 tbsp soy sauce
3 g katsuobushi (dried bonito flakes)
1 green onion/ scallion (for garnish)
finely shredded seaweed for garnish
* I used ready dashi-based soy sauce
1. add 1000ml water in a small pot, cover & bring it to boil
2. once boiling, remove the pot from the heat.
- takeout the eggs from the fridge
- add 200ml cold tap water and gently submerge the cold eggs into the hot water
- immediately cover and set timer for 17 mins or longer
self made sauce
- combine dashi, mirin and soy sauce in a small sauce pan and bring to boil
- add katsuobushi (dried bonito flakes) and turn off the heat
- let katsuobushi sink at the bottom of pan
- after 40 sec or so, strain thru the strainer and set the sauce aside for use
cut scallion into thin slices and set aside
once 17 mins have passed, take the eggs out gently & set aside for 5 mins
Sunday, August 20, 2017
Bake tin : 7x7x3 square tin (lined w grease proof paper)
60ml hot veg oil (microwave 40 sec)
90g top flour sieved
90 ml warm milk (microwave 30 sec)
6 egg yolks
8 egg white
80g castor sugar
1/4 tsp salt (or less)
4 slices cheddar cheese
1. in a heat proof mixing bowl, mix flour with hot oil till flour well blend without lump
2. stir in warm milk & egg yolk until smooth
3. In the clean bowl whisk egg whites & salt till floamy
4. add in sugar gradually and beat till soft peaks form
5. Fold in the egg white mixture in 3 parts into the egg yolk mixture.
6. pour half of the batter into the lined baking tin
7. placed 4 slices of cheese on top of the batter and cover with the remaining batter gently
8. give a light knock on the tin to release large air bubble
9. bake at a pre heat oven at 150 c for 50 mins