tag:blogger.com,1999:blog-88160844606899652462024-03-14T11:39:49.428+08:00BerryFoodArt of Eatinghttp://www.blogger.com/profile/11884272713155609592noreply@blogger.comBlogger276125tag:blogger.com,1999:blog-8816084460689965246.post-70463103891525166892018-08-19T00:00:00.000+08:002018-08-19T00:00:00.117+08:00Thai style basil minced pork 打抛猪肉Adopt from Squall Chin Cookbook Meal for one with some modification made to my personally preference.<br />
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Ingredients<br />
500g minced pork<br />
1 cup Thai basil leaves<br />
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1 tbsp minced garlic<br />
1 tbsp minced shallots<br />
3 chilli padi sliced<br />
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1 tsp low sodium fish sauce<br />
1 tsp low sodium light soya sauce<br />
1 tsp thick soya sauce<br />
1 tsp low sodium oyster sauce<br />
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Method<br />
1. Heat oil stir fry garlic, shallots & chilli<br />
2. Add in minced pork and stir fry well<br />
3. Add in season sauce and mix well<br />
4. Lastly add in basil leave and mix well<br />
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<br />Art of Eatinghttp://www.blogger.com/profile/11884272713155609592noreply@blogger.com0tag:blogger.com,1999:blog-8816084460689965246.post-63125661922153073422018-08-18T23:41:00.001+08:002018-08-18T23:41:32.672+08:00Fried garlicWe loved Ajisen fried garlic. We can't eat ramen without their fried garlic. It just don't feel right if we do without it.<div>
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Here's my 2nd attempt making, since my girl loves it and she said close enough to the Ajisen stall one. That sounded encouraging and my son son how different can it be. It's just fried garlic. </div>
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Well, presenting it now, a simple making of fried garlic.</div>
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Ingredients not but garlic ....</div>
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To begin with peel whatever amount of garlic you want .</div>
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Wash it, dry it minced it and lastly fried it in a small pot of oil. Make sure the oil is hot enough for deep frying. When brown drain out the garlic onto a grease paper to absorb the oil. Store and eat as wish.<div class="separator" style="clear: both; text-align: center;">
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Art of Eatinghttp://www.blogger.com/profile/11884272713155609592noreply@blogger.com0tag:blogger.com,1999:blog-8816084460689965246.post-40590111177606729442018-06-24T21:34:00.000+08:002018-06-24T21:34:02.387+08:00SImple OkonomiyakiPreparation 15 mins<br />
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Ingredients<br />
90g cake flour (sifted)<br />
2 cups finely shredded cabbage<br />
1 tsp pepper salt<br />
Dash mixed herb pepper<br />
1 egg<br />
Shaved ham<br />
100ml water<br />
Some Japanese mayonnaise, Bonita flakes<br />
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Method<br />
1. Mix well cake flour, pepper salt, egg & water till form a smooth batter.<br />
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2. Pour in the shredded cabbage and stir well.<br />
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3. Heat up the frying pan with some coconut/ olive oil<br />
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4. Pour in the batter and pan fry both side till nicely cooked. Do cover to ensure the cabbage are properly cooked.<br />
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5. Finally dish out. On the plate squeeze out the mayo from the bottle, spread ham and sprinkle the Bonito flake.<br />
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<br />Art of Eatinghttp://www.blogger.com/profile/11884272713155609592noreply@blogger.com0tag:blogger.com,1999:blog-8816084460689965246.post-25365740946423081012018-06-03T22:11:00.000+08:002018-06-03T22:15:51.346+08:00Bamboo charcoal buns0GOT this bread maker recipe from Squall Chin Cookbook with some modification to fit my needs.<br />
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Ingredients<br />
300g bread flour<br />
4g salt<br />
30g caster sugar<br />
180g fresh milk<br />
1 tbsp bamboo charcoal powder<br />
4g instant yeast<br />
35g butter<br />
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Methods<br />
1. Put all ingredients (except butter) into the bread pan<br />
2. Select ferment dough as I'm using Mayer bread maker.<br />
3. Open lid add butter in during the first 10 mins of the knead<br />
4. After 1hr 30mins. Remove from the bread tin.<br />
5. Lay dough on the mat punch out air. Cut into 6 portion equally<br />
6. Put them into a 25x18x4 non stick tray<br />
7. Let it proof the 2nd time about 1 hr or 1.5 - 2x in size<br />
8. Preheat oven at 175c for 15 mins<br />
9. When done remove bread from tray and leave cool on the wire rack<br />
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<br />Art of Eatinghttp://www.blogger.com/profile/11884272713155609592noreply@blogger.com0tag:blogger.com,1999:blog-8816084460689965246.post-30169548944769136242018-06-03T21:11:00.001+08:002018-06-03T21:11:38.015+08:00Focaccia Bread Posting using mobile app so difficult always run into problem.<br />
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Here's a screenshot of my recipe<br />
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<br />Art of Eatinghttp://www.blogger.com/profile/11884272713155609592noreply@blogger.com0tag:blogger.com,1999:blog-8816084460689965246.post-90250829103257615842018-01-18T23:13:00.001+08:002018-01-18T23:15:37.973+08:00AF Brussels sprouts<p dir="ltr">EASY made.</p>
<p dir="ltr">1 packet of fresh Brussels sprouts<br>
Wash and halved it<br>
Put in a baking tray<br>
Toss Brussels sprouts with olive oil, pepper salt, garlic herb seasoning, pepper garlic seasoning and some butter<br>
Air fry 190c for 30 mins or longer if needed.</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://lh3.googleusercontent.com/-xWJTTvPmQjs/WmC5oIoHEKI/AAAAAAAABmM/6yGEVxCgXjUkKwfOkhY1Vyh-1rjE78-KwCHMYCw/s1600/20180118_201750.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://lh3.googleusercontent.com/-xWJTTvPmQjs/WmC5oIoHEKI/AAAAAAAABmM/6yGEVxCgXjUkKwfOkhY1Vyh-1rjE78-KwCHMYCw/s640/20180118_201750.jpg"> </a> </div>Art of Eatinghttp://www.blogger.com/profile/11884272713155609592noreply@blogger.com0tag:blogger.com,1999:blog-8816084460689965246.post-90657198883344020782017-12-31T21:02:00.001+08:002017-12-31T21:14:19.025+08:002017 Christmas Dinner @ home1.7 kg jumbo chicken from Taste - Swiss butchery. Herb seasoning<br />
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I got slice onion, carrot lay on the baking tray<br />
placed chicken on top<br />
Add chicken stock<br />
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Some unpeel garlic are stuff inside the chicken<br />
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Sent to oven 180c 30mins or more if required.<br />
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Verdict: very tender n juicy<br />
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<br />Art of Eatinghttp://www.blogger.com/profile/11884272713155609592noreply@blogger.com0tag:blogger.com,1999:blog-8816084460689965246.post-10231926872894932122017-10-22T23:31:00.001+08:002017-10-22T23:50:48.169+08:00Fried tapioca pancake (Pasar Malam Style)<p dir="ltr">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 <a href="http://http://culinary26.blogspot.sg/2006/07/fried-tapioca-kueh.html?m=1">recipe</a> many years ago but was not courageous enough to try make them on my own.</p>
<p dir="ltr">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.</p>
<p dir="ltr">Here's the down size portion </p>
<p dir="ltr">ingredients </p>
<p dir="ltr">333g grated tapioca <br>
100g castor sugar<br>
40g top flour (sieved)<br>
83g grated white coconut </p><p dir="ltr">3g pandan juice + dash green colouring</p>
<p dir="ltr">Method <br>
1. mix everything together with a spoon pushing it to & fro. </p>
<p dir="ltr">2. preheat frying pan with some olive oil</p>
<p dir="ltr">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.</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://lh3.googleusercontent.com/-VPUgMVGVCow/Wey50eRhn9I/AAAAAAAABlA/3yGJpRB2c0EJnGaPV2Qqlakpnt1IMYSBACHMYCw/s1600/20171022_230639.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://lh3.googleusercontent.com/-VPUgMVGVCow/Wey50eRhn9I/AAAAAAAABlA/3yGJpRB2c0EJnGaPV2Qqlakpnt1IMYSBACHMYCw/s640/20171022_230639.jpg"> </a> </div>Art of Eatinghttp://www.blogger.com/profile/11884272713155609592noreply@blogger.com0tag:blogger.com,1999:blog-8816084460689965246.post-65454125675608752322017-10-13T14:48:00.001+08:002017-10-13T14:48:55.718+08:00Marmite grilled chicken <p dir="ltr">3 pcs boneless chicken leg (cut half)<br>
marinate 30 mins as follows ingredient :-<br>
2 tbsp ginger juice<br>
1.5 tbsp light soya sauce<br>
2 tbsp marmite<br>
1 tbsp sugar<br>
1 tsp black pepper<br>
1.5 tbsp sesame oil</p>
<p dir="ltr">Method :<br>
pan grill till cooked </p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://lh3.googleusercontent.com/-qJqz74jJR0I/WeBhvAU-daI/AAAAAAAABkc/mJwL_w1QtGcEkW7yxCcT7sKYtsI_O898gCHMYCw/s1600/20171013_144150.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://lh3.googleusercontent.com/-qJqz74jJR0I/WeBhvAU-daI/AAAAAAAABkc/mJwL_w1QtGcEkW7yxCcT7sKYtsI_O898gCHMYCw/s640/20171013_144150.jpg"> </a> </div>Art of Eatinghttp://www.blogger.com/profile/11884272713155609592noreply@blogger.com0tag:blogger.com,1999:blog-8816084460689965246.post-8778326011385436642017-08-23T21:22:00.001+08:002017-08-23T21:38:50.748+08:00Onsen Egg<p dir="ltr">Inspiration from <a href="http://just one cookbook. com/onsen-tamago">onsen-tamago</a></p>
<p dir="ltr">Ingredients<br>
* 4 refridgrated  large eggs </p>
<p dir="ltr">1000 ml water<br>
200 ml tap water (a bit colder than room temp)</p>
<p dir="ltr">sauce <br>
1/4 cup dashi <br>
1 1/2 tbsp soy sauce<br>
3 g katsuobushi (dried bonito flakes)<br>
1 green onion/ scallion (for garnish)<br>
finely shredded seaweed for garnish </p>
<p dir="ltr">* I used ready dashi-based soy sauce</p>
<p dir="ltr">method<br>
1. add 1000ml water in a small pot, cover & bring it to boil</p>
<p dir="ltr">2. once boiling, remove the pot from the heat.<br>
- takeout the eggs from the fridge<br>
- add 200ml cold tap water and gently submerge the cold eggs into the hot water<br>
- immediately cover and set timer for 17 mins or longer</p>
<p dir="ltr">self made sauce<br>
- combine dashi, mirin and soy sauce in a small sauce pan and bring to boil<br>
- add katsuobushi (dried bonito flakes) and turn off the heat<br>
- let katsuobushi sink at the bottom of pan<br>
- after 40 sec or so, strain thru the strainer and set the sauce aside for use</p>
<p dir="ltr">cut scallion into thin slices and set aside</p>
<p dir="ltr">once 17 mins have passed, take the eggs out gently & set aside for 5 mins</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://lh3.googleusercontent.com/-xjXX1XzBlDc/WZ2FUqQAZbI/AAAAAAAABj8/uUpWkXkl8y43z6Q_FCeaKRMmLRiBsWV4QCHMYCw/s1600/20170812_103021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://lh3.googleusercontent.com/-xjXX1XzBlDc/WZ2FUqQAZbI/AAAAAAAABj8/uUpWkXkl8y43z6Q_FCeaKRMmLRiBsWV4QCHMYCw/s640/20170812_103021.jpg"> </a> </div>Art of Eatinghttp://www.blogger.com/profile/11884272713155609592noreply@blogger.com0tag:blogger.com,1999:blog-8816084460689965246.post-89123946403584816962017-08-20T18:09:00.001+08:002017-08-23T21:38:41.495+08:00Castella Cheese Cake<p dir="ltr">Bake tin : 7x7x3 square tin (lined w grease proof paper)</p>
<p dir="ltr">60ml hot veg oil (microwave 40 sec)<br>
90g top flour sieved <br>
90 ml warm milk (microwave 30 sec)<br>
6 egg yolks</p>
<p dir="ltr">8 egg white<br>
80g castor sugar<br>
1/4 tsp salt (or less)</p>
<p dir="ltr">4 slices cheddar cheese </p>
<p dir="ltr">Method</p>
<p dir="ltr">1. in a heat proof mixing bowl, mix flour with hot oil till flour well blend without lump </p>
<p dir="ltr">2. stir in warm milk & egg yolk until smooth</p>
<p dir="ltr">3. In the clean bowl whisk egg whites & salt till floamy</p>
<p dir="ltr">4. add in sugar gradually and beat till soft peaks form</p>
<p dir="ltr">5. Fold in the egg white mixture in 3 parts into the egg yolk mixture.</p>
<p dir="ltr">6. pour half of the batter into the lined baking tin </p>
<p dir="ltr">7. placed 4 slices of cheese on top of the batter and cover with the remaining batter gently </p>
<p dir="ltr">8. give a light knock on the tin to release large air bubble</p>
<p dir="ltr">9. bake at a pre heat oven at 150 c for 50 mins </p>
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500g bread flour<br>
35g cake flour<br>
70g castor sugar<br>
1/4 tsp salt<br>
8g instant yeast<br>
320 ml warm milk (30 sec microwave)<br>
2 tsp bamboo Charcoal powder<br>
50 g butter</p>
<p dir="ltr">Method using breadmaker <br>
* all ingredient need goes into the BM.<br>
last will be flour and yeast.<br>
- choose soft bread option. Loaf baked all done in about 2.5 <u>hrs</u></p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://lh3.googleusercontent.com/-0Hr2MbKz8tE/WZlFK8caBZI/AAAAAAAABjQ/NJ76pw2VwSQPRs1QrfCRCmoH7vYB5uUfACHMYCw/s1600/2017-08-20%2B14.26.48.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://lh3.googleusercontent.com/-0Hr2MbKz8tE/WZlFK8caBZI/AAAAAAAABjQ/NJ76pw2VwSQPRs1QrfCRCmoH7vYB5uUfACHMYCw/s640/2017-08-20%2B14.26.48.jpg"> </a> </div>Art of Eatinghttp://www.blogger.com/profile/11884272713155609592noreply@blogger.com0tag:blogger.com,1999:blog-8816084460689965246.post-60814776778039129372017-07-31T00:01:00.001+08:002017-07-31T00:09:43.585+08:00Revisit of traditional sponge cake <p dir="ltr">My very first time having such a beautiful pretty smiley 鸡蛋糕。Felt so rewarding. homemade traditional sponge cake is really good and nice. As I can cut down the sweetness compare to those selling and it's fresh !</p><p dir="ltr">ingredients </p><p dir="ltr">4 eggs</p><p dir="ltr">180g castor sugar</p><p dir="ltr">
230g hk flour<br>
1/2 cup 7 up</p>
<p dir="ltr">method<br>
1. use high speed beat eggs till fluffy<br>
2. add in sugar gradually & continue beating till well blend. off power<br>
3. fold in flour in 3 portions<br>
4. add 7 up & use hand mixer to mix well<br>
5. pour the mixture into linen cup to 90-95% full.<br>
6. be generous sprinkle sugar on top of the batter to form a cross<br>
6. on the pre heat steamer. place the cuppies on the steam rack and steam for 15 mins for a tray of 8 cups. ( the batter is enough for 2 round of 8 cuppies)</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://lh3.googleusercontent.com/-LzyKSmY_ALI/WX4Cy64sCuI/AAAAAAAABik/XrkSAY_YaxsCbMeN4Vv5VHmHLFwVMSq7wCHMYCw/s1600/20170730_234759.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://lh3.googleusercontent.com/-LzyKSmY_ALI/WX4Cy64sCuI/AAAAAAAABik/XrkSAY_YaxsCbMeN4Vv5VHmHLFwVMSq7wCHMYCw/s640/20170730_234759.jpg"> </a> </div>Art of Eatinghttp://www.blogger.com/profile/11884272713155609592noreply@blogger.com0tag:blogger.com,1999:blog-8816084460689965246.post-26196076299441772592017-07-10T20:28:00.001+08:002017-07-10T20:28:31.821+08:00Pork chop with japanese seasoning<p dir="ltr">Easy made for dinner </p>
<p dir="ltr">Ingredients<br>
3 pcs pork chop meat<br>
1 box Higasgimaru Agezuni Tonkatsu (seasoning powder for pork) w 3 small individual pack<br>
3 plastic bags</p>
<p dir="ltr">Method<br>
1. place each piece of pork chop into a plastic bag pour in 1 pack of the seasoning. Give the bag it a good shake. leaves it aside for 10 mins</p>
<p dir="ltr">2. flatten the meat inside the bag. ensure the seasoning are spread out. Let it rest in shape for another 10-15 mins</p>
<p dir="ltr">3. pan fry with some oil or air fry.</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://lh3.googleusercontent.com/-IhLPfwzw7nE/WWNy4N8DsPI/AAAAAAAABiE/ecTYpTpPhmodxplk0HY0B-07Dr_HQkXPACHMYCw/s1600/Collage%2B2017-07-10%2B20_19_18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://lh3.googleusercontent.com/-IhLPfwzw7nE/WWNy4N8DsPI/AAAAAAAABiE/ecTYpTpPhmodxplk0HY0B-07Dr_HQkXPACHMYCw/s640/Collage%2B2017-07-10%2B20_19_18.jpg"> </a> </div>Art of Eatinghttp://www.blogger.com/profile/11884272713155609592noreply@blogger.com0tag:blogger.com,1999:blog-8816084460689965246.post-22689527566368914882017-05-14T22:31:00.001+08:002017-05-14T22:31:21.130+08:00Quick Ready Stir Fried mushroom vermicelli <p dir="ltr">1 packet Chi Chang brand stir fried shitake mushroom vermicelli <br>
200ml water</p>
<p dir="ltr">100g Portobello mushroom (sliced)<br>
30g butter</p>
<p dir="ltr">method<br>
1) I used corning ware. put water & sauce & vermicelli from the prepacked into the pot.</p>
<p dir="ltr">2) cover and let it cooked till water dry. Give it a good stir n mix. add a little if needed.</p>
<p dir="ltr">3) on a separate pan stir fried mushroom w butter</p>
<p dir="ltr">4) lastly add the cooked mushroom to the cooked vermicelli </p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://lh3.googleusercontent.com/-K9uRW11eU64/WRhqM7bhPPI/AAAAAAAABhU/i19vE2mqC_cfx9AVuEZUVvR4RMS8hIfTACHM/s1600/20170514_221521.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://lh3.googleusercontent.com/-K9uRW11eU64/WRhqM7bhPPI/AAAAAAAABhU/i19vE2mqC_cfx9AVuEZUVvR4RMS8hIfTACHM/s640/20170514_221521.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://lh3.googleusercontent.com/-W2QOylI6tgY/WRhqOFaRCwI/AAAAAAAABhY/y_uliK8wDcIc7_cH5pU2LV_n0BPU2ntSQCHM/s1600/2017-05-14%2B22.30.23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://lh3.googleusercontent.com/-W2QOylI6tgY/WRhqOFaRCwI/AAAAAAAABhY/y_uliK8wDcIc7_cH5pU2LV_n0BPU2ntSQCHM/s640/2017-05-14%2B22.30.23.jpg"> </a> </div>Art of Eatinghttp://www.blogger.com/profile/11884272713155609592noreply@blogger.com0tag:blogger.com,1999:blog-8816084460689965246.post-65918473365915582322017-05-10T21:17:00.001+08:002017-05-10T21:18:07.495+08:00Baked potato slices in cheesy sauce<p dir="ltr">ingredients<br>
2 large russet potatoes peeled n sliced</p>
<p dir="ltr">cheesy sauce<br>
20g butter<br>
1.5 tbsp corn flour<br>
250ml milk<br>
50g cheddar cheese or more <br>
pepper salt to taste</p>
<p dir="ltr">method<br>
1. grease baking tray lay sliced potatoes in layers. set aside.</p>
<p dir="ltr">2. Melt butter in a pan, add milk, corn flour. stir well.</p>
<p dir="ltr">3. Lastly add cheese and pepper salt.</p>
<p dir="ltr">4. pour cheese sauce over the potatoes.</p>
<p dir="ltr">5. bake 200c 30 mins or till golden colour.</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://lh3.googleusercontent.com/-0FgmRZfJFtQ/WRMS4ay-1oI/AAAAAAAABg0/jkzeLbo57XEIvWLKVp3ugLZ159ZNKhbiQCHM/s1600/20170510_124237.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://lh3.googleusercontent.com/-0FgmRZfJFtQ/WRMS4ay-1oI/AAAAAAAABg0/jkzeLbo57XEIvWLKVp3ugLZ159ZNKhbiQCHM/s640/20170510_124237.jpg"> </a> </div>Art of Eatinghttp://www.blogger.com/profile/11884272713155609592noreply@blogger.com0tag:blogger.com,1999:blog-8816084460689965246.post-13450080708537063682017-05-06T22:25:00.001+08:002017-05-06T22:27:51.651+08:00Chicken Green Curry<p dir="ltr">Got this new easy make Thai green curry paste from 2017 Thai Festival @ Orchard road thai embassy yesterday. 👍👍👍</p>
<p dir="ltr">Ingredients<br>
1 packet green curry paste (brand - kanokwan)<br>
240 ml coconut milk</p>
<p dir="ltr">300 g chicken fillet (cube)<br>
240 ml water</p>
<p dir="ltr">some kaffir & basil leaves<br>
1 pc de-seed red chilli sliced <br>
1 small eggplant (cube)</p>
<p dir="ltr">Method<br>
1. Add green curry paste & coconut milk in a pot over medium heat. Stir till oil appear on top.</p>
<p dir="ltr">2. add chicken, stir till meat thoroughly cooked</p>
<p dir="ltr">3. Add in water, bring to boil.</p>
<p dir="ltr">4. Add in kaffir, basil leaves, chilli and lastly eggplant.</p>
<p dir="ltr">4. Bring to <u>boil</u></p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://lh3.googleusercontent.com/-zglEq9rDgps/WQ3c16-AD_I/AAAAAAAABgU/TbkqzxTpcZgFPDCdH2xxN4naFv86pPU4QCHM/s1600/20170506_201655.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://lh3.googleusercontent.com/-zglEq9rDgps/WQ3c16-AD_I/AAAAAAAABgU/TbkqzxTpcZgFPDCdH2xxN4naFv86pPU4QCHM/s640/20170506_201655.jpg"> </a> </div>Art of Eatinghttp://www.blogger.com/profile/11884272713155609592noreply@blogger.com0tag:blogger.com,1999:blog-8816084460689965246.post-89228611842267563992017-04-30T21:50:00.001+08:002017-04-30T21:52:26.931+08:00Chicken Parmigiana<p dir="ltr">ingredients<br>
300g chicken fillets<br>40 gm breadcrumb (add more if needed)<br>
50gm gated parmesan cheese<br>
1 egg beaten<br>
pepper salt to taste<br>
dash basil leave<br>
100g pizza plus cheese </p>
<p dir="ltr">Method <br>
1) marinate chicken fillet with pepper salt<br>
2) combine breadcrumb with parmesan cheese. mix well in a plate.<br>
3) dip chicken in beaten egg. coat generously with breadcrumb mix.<br>
4) grease the baking tray in airfryer at 180c . layer the chicken on the tray for 10 mins and flip side for another 10 mins. increase the bake time if required.<br>
5) when chicken are golden in colour & cooked. put in and spread out the shredded cheese. Sprinkle some basil. Baked for another 8 mins or till cheese is nicely melt.</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://lh3.googleusercontent.com/-tmF2rLV8vIE/WQXrrvsTGGI/AAAAAAAABf0/QF_KFdA4kJ4HtUE9RnlxfUJ9R47M7rblACHM/s1600/20170430_193255.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://lh3.googleusercontent.com/-tmF2rLV8vIE/WQXrrvsTGGI/AAAAAAAABf0/QF_KFdA4kJ4HtUE9RnlxfUJ9R47M7rblACHM/s640/20170430_193255.jpg"> </a> </div>Art of Eatinghttp://www.blogger.com/profile/11884272713155609592noreply@blogger.com0tag:blogger.com,1999:blog-8816084460689965246.post-87613136286450267702017-03-19T21:00:00.001+08:002017-03-19T21:00:56.311+08:00Cereal chicken<p dir="ltr">500 g chicken fillet cut in cube<br>
stir fry with olive oil & pepper salt and set aside</p>
<p dir="ltr">cereal mix<br>
1 cup nestum cereal<br>
1 tbsp low fat milk powder<br>
1 tbsp sugar<br>
1/4 salt</p>
<p dir="ltr">1) heat wok w 50g butter w 10-15 pcs of curry leaves.</p>
<p dir="ltr">2) pour in the cereal for a quick fry. ensure fire not too big.</p>
<p dir="ltr">3) lastly in goes the chicken meat & mix them well with the cereal <br>
</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://lh3.googleusercontent.com/-JKc7JjlV-TI/WM6BB2TWN7I/AAAAAAAABfU/Q-mRZdmlc7c/s1600/20170319_193907.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://lh3.googleusercontent.com/-JKc7JjlV-TI/WM6BB2TWN7I/AAAAAAAABfU/Q-mRZdmlc7c/s640/20170319_193907.jpg"> </a> </div>Art of Eatinghttp://www.blogger.com/profile/11884272713155609592noreply@blogger.com0tag:blogger.com,1999:blog-8816084460689965246.post-62809022041423946522017-03-19T13:32:00.001+08:002017-03-19T13:32:47.070+08:00Tamagoyaki <p dir="ltr">3 eggs<br>
1 tsp mirin<br>
pinch of salt<br>
1/4 tsp sugar<br>
1/4 tsp soya sauce</p>
<p dir="ltr">mix well<br>
heat mini egg roll wok<br>
spray some oil<br>
pour some egg mix on pan n start to roll portion by portion from one end to the other.</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://lh3.googleusercontent.com/-jD99UUvLjcs/WM4X_cvTFcI/AAAAAAAABfA/1QQncNaRqFY/s1600/20170319_111039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://lh3.googleusercontent.com/-jD99UUvLjcs/WM4X_cvTFcI/AAAAAAAABfA/1QQncNaRqFY/s640/20170319_111039.jpg"> </a> </div>Art of Eatinghttp://www.blogger.com/profile/11884272713155609592noreply@blogger.com0tag:blogger.com,1999:blog-8816084460689965246.post-73155123931793661822017-01-21T02:03:00.001+08:002017-01-21T02:03:28.751+08:00Green peas cookies<p dir="ltr">ingredients<br>
300g plain flour )<br>
1/2 tsp baking powder ) sieve together<br>
100g icing sugar<br>
1/4 tsp bi carbonate soda<br>
1/4 tsp fine salt<br>
75g ground green peas (ready from sun lik)<br>
170ml oil (i used knife brand - peanut add canola oil)</p>
<p dir="ltr">Method<br>
1. Mix flour, baking powder, icing sugar, bi carbonate soda, salt, green peas powder together</p>
<p dir="ltr">2. Slowly add oil n knead into a dough w a spoon</p>
<p dir="ltr">3. Shape into small balls</p>
<p dir="ltr">4. Preheat oven bake @ 170 c for 20 <u>mins</u><br>
</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://lh3.googleusercontent.com/-Ouf2hyMAsl4/WIJQ78FAUGI/AAAAAAAABeU/Icc2J0jMtm8/s1600/20170121_015216.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://lh3.googleusercontent.com/-Ouf2hyMAsl4/WIJQ78FAUGI/AAAAAAAABeU/Icc2J0jMtm8/s640/20170121_015216.jpg"> </a> </div>Art of Eatinghttp://www.blogger.com/profile/11884272713155609592noreply@blogger.com0tag:blogger.com,1999:blog-8816084460689965246.post-10698763385847940972017-01-15T22:38:00.001+08:002017-01-15T22:39:00.047+08:00Improved Beef Collezione Cheese <p dir="ltr">300g minced beef marinate w HP sauce, pepper salt</p>
<p dir="ltr">pan fry the beef w olive oil<br>
set aside for later use</p>
<p dir="ltr">- fill the Collezione inside w beef<br>
- arrange on baking dish<br>
- sprinkle w shredded cheese</p>
<p dir="ltr">Sauce<br>
- mix desire amount of cooking cream w fresh milk & (pepper salt if desired)<br>
- add half tbsp corn flour to thicken sauce. Finally add in more shredded cheese & mix well in sauce pan.<br>
Remove from fire</p>
<p dir="ltr">Pour sauce over the Collezione and bake @ 180c for 10 - <u>15mins</u></p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://lh3.googleusercontent.com/-QYMjXveGCII/WHuJY4NRW5I/AAAAAAAABd0/KIo-4Uf7fgE/s1600/20161127_143121.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://lh3.googleusercontent.com/-QYMjXveGCII/WHuJY4NRW5I/AAAAAAAABd0/KIo-4Uf7fgE/s640/20161127_143121.jpg"> </a> </div>Art of Eatinghttp://www.blogger.com/profile/11884272713155609592noreply@blogger.com0tag:blogger.com,1999:blog-8816084460689965246.post-69463854138034144642017-01-15T22:28:00.001+08:002017-01-15T22:28:30.717+08:00Fried nian gao<p dir="ltr">batter - self raising flour mix w water<br>
add some hot oil n mix well.</p>
<p dir="ltr">Dip nian gao into the batter n deep fry in hot oil</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://lh3.googleusercontent.com/-vByH-RM9jGU/WHuG9Vm5mmI/AAAAAAAABdo/TDqnoQ1I8pQ/s1600/20170115_221516.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://lh3.googleusercontent.com/-vByH-RM9jGU/WHuG9Vm5mmI/AAAAAAAABdo/TDqnoQ1I8pQ/s640/20170115_221516.jpg"> </a> </div>Art of Eatinghttp://www.blogger.com/profile/11884272713155609592noreply@blogger.com0tag:blogger.com,1999:blog-8816084460689965246.post-13602907317517688032016-10-16T18:10:00.001+08:002016-10-16T23:06:10.102+08:00Fried Stewed pork meat Bee Hoon<p dir="ltr">Lots of anxiety when it comes to fried bee hoon. it was never my strength as I worry the bee hoon would end up like rubber band or being 粹粹.</p>
<p dir="ltr">The result was really satisfying . I gave myself a thumb up 👍 </p>
<p dir="ltr">ingredients :-<br>
1/2 pack bee hoon (soak on warm water till soft)<br>
1 can pork chop meat (remove bones) keep about 3 tbsp of the gravy later use </p><p dir="ltr">3 eggs ( season w sesame oil)</p><p dir="ltr">
1/2 pc carrots (shredded)<br>
minced garlic </p><p dir="ltr">light soya sauce</p><p dir="ltr">fish sauce</p><p dir="ltr">
some extra light olive oil</p><p dir="ltr">water</p>
<p dir="ltr">method</p><p dir="ltr">1. Fried egg. cut into strip n set aside</p><p dir="ltr">2. Heat up oil n stir fry the garlic to give fragrance</p><p dir="ltr">3. Drain bee hoon and add carrot into wok.</p><p dir="ltr">4. Add soya sauce, gravy, dashes of fish sauce all to individual taste. Fry n mix well, add water. cover the wok to stew the bee hoon. keep stir n mix the bee hoon thoroughly.</p><p dir="ltr">5. Finally add in the pork meat. give it a good mix. just b4 off fire, pour in the eggs. </p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://lh3.googleusercontent.com/-RHMxen3QpzA/WANSHElCYVI/AAAAAAAABcM/8YYQvJme6Pc/s1600/20161016_174012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://lh3.googleusercontent.com/-RHMxen3QpzA/WANSHElCYVI/AAAAAAAABcM/8YYQvJme6Pc/s640/20161016_174012.jpg"> </a> </div>Art of Eatinghttp://www.blogger.com/profile/11884272713155609592noreply@blogger.com0tag:blogger.com,1999:blog-8816084460689965246.post-69912859065700431812016-10-09T19:33:00.001+08:002016-10-09T19:33:15.169+08:00Muah Chee<p dir="ltr">I never imagine how fast n easy, it would be to make muah chee at home.  I heard many good comments from SHC.  Now that I tried, proven n convinced.  No more buying from outside.</p>
<p dir="ltr">Homemade is the Best, no more craving n it can be done right away w simple ingredients. Results Yummy !</p>
<p dir="ltr"><b>Ingredients</b><br>
Mix A<br>
120 g Glutinous rice flour<br>
180ml water<br>
1 tbsp oil</p>
<p dir="ltr">Mix B<br>
60 g castor sugar + 60g ground peanut powder</p>
<p dir="ltr">Method<br>
1) Have Mix A blend well, inside a microwaveable bowl. </p>
<p dir="ltr">2) Microwave on high 3 mins 30 secs.  outcome is a sticky white paste.  have it mix well.</p>
<p dir="ltr">3) cut a portion.  put inside a bowl that are filled w Mix B.  cut the paste into small pieces.  mix the small pieces well, so that each small pieces are coated w sugar n peanut.  ready to serve now !</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://lh3.googleusercontent.com/-uspmzensq8c/V_oq7KIUAVI/AAAAAAAABbs/1aPTd2sugw8/s1600/20161009_185830.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://lh3.googleusercontent.com/-uspmzensq8c/V_oq7KIUAVI/AAAAAAAABbs/1aPTd2sugw8/s640/20161009_185830.jpg"> </a> </div>Art of Eatinghttp://www.blogger.com/profile/11884272713155609592noreply@blogger.com0