Wednesday, December 21, 2005

Muah Chee (Microwaves Method)

All the sudden feels like eating Muah Chee something fast and easy. It takes about15 minutes or less to make. Okay I’m slow it takes me 30 minutes to do so. *LOL* I’m using Microwaves method this time. So it saves lot of time.

Muah Chee

250g glutinous rice flour
350ml water
4 tbsp onion oil

Peanut Mixture: (Ready-mix peanut mixture can be found in supermarket)
Peanut, finely grinded
Fine sugar
Toasted white sesame seed

1. Mix glutinous rice flour, water and 1 tbsp of onion oil together to form a smooth batter.
2. Grease a microwaves proof ware with 2 tbsp of onion oil.
3. Pour batter over cover it with lid and bring to microwave High for 2 minute. Remove from microwave quick stir (at one direction) the semi-cooked dough. Return dough to microwave and High for 1 minute. Remove, stir and return to the microwave high for 30 seconds. Repeat this method twice or until it cooked.
4. Quickly stir the cooked dough at 1 direction until it blends well. Brush the remaining onion oil on the cooked dough to prevent from dry up after long hours.
5. Cut cooked dough into small pieces and toss it with peanut mixture.
6. Serve and sprinkle more peanut mixture as desire.

1. Ready-mix peanut mixture and be found in supermarket.
2. Make sure you brush the cooked dough with oil to prevent it dry up after long hours.

Spaghetti With Creamy Mushroom Sauce

Sinful Lunch...

Spaghetti With Creamy Mushroom Sauce
Serves 4

2 tbsp oil
1 onion, diced
4 slice ham, sliced
1 tin mushroom, sliced
1 tin Campbell cream of mushroom
1 tin or less water (use cream of mushroom tin to measure)
100 ml thickened cream
Salt and pepper to taste
Parmesan Cheese (optional)
Chilies flakes (optional)

In a large saucepan or pasta pot bring 3 quarts water to boiling.
Add pasta. Reduce heat slightly. Boil, uncovered, for 8-12 minutes for dried pasta, stirring occasionally. (Or, cook according to package directions.) Immediately drain.

1. In a medium saucepan cook the onion with 2 tbsp oil for about 5 minutes, or till onion is tender but not brown.
2. Add the cream mixture (cream of mushroom, 1 tin of water and100 ml thickened cream) all at once. Cook and stir till thickened and bubbly. Cook and stir for 1 minute.
3. Add in the sliced mushroom, sliced ham and add in the salt and pepper to taste. Heat thoroughly.
4. Serve sauce over hot spaghetti. Sprinkle with parmesan cheese and chilies flakes.
5. Serve.

Tuesday, December 20, 2005

Fish Porridge

Made Fish Porridge today. Trying to get rid of the leftover rice in the fridge. Hmm did I get the “Porridge” spelling correct? How come it looks so weird? Heck it. LOL

I had 2 bowls of Fish Porridge, guess I had overstuff myself and I end up puking.


After I had putting myself a strictly diet. Finally I got outbreak? I was like a hungry ghost escape from the seventh month gate. I eat and eat and eat until I gained 4 kg!!! Darn it so easily to gain weight and losing weight seems like taking forever.

I had to put myself on a more strictly diet plan. This time I felt like I’m a rabbit only cabbage and carrot. Of course some dressing too don’t expected me to eat it raw! After eating this stuff for a couple of days manage to lose 2 kg only! //-.-\

1 green cabbage
1 carrot
2 red big onions

1 tsp sugar
A pinch of pepper
A pinch of salt

Raisin (optimal)
Sunflower Seeds (optional)

1. Wash and drain the green. Finely chopped the greens and mix evenly.
2. Add in the dressing and toss well.
3. Refrigerator and serve chill.

Egg Tart

Made these Egg Tarts from the remaining pastry from making the chicken pie. Guess I had “pull” the pastry to backward until the side had stuck on the mould.

Chicken Pie

Made these Chicken Pies last week. Using LeeLee’s (hugbear) Chicken Pie Pastry Recipe and Fiona’s Chicken Pie Filling. Thanks for sharing ladies!!!

Combined both recipes together Oh my it taste so heavenly. Though I did some changes I minus the potato and white wine and reduce the stock to ½ cup. Okay my skill wasn’t good so the crust doesn’t look nicely done. The filling seems so dry huh? Weird… there is some gravy in the filling but after baking the Chicken Pie the sauce seems like dries up.

Hmm... wrong move, I had make some of them without the base. Guess that the reason I had some pastry left.

Ingredients: (Pastry)
200g butter
250 plain flour
110g plain yogurt
1tsp sugar
1 egg yolk

1 large potato. Diced
1 large onion. Diced
1 carrot. Diced
½ frozen green peas
1 can mushroom, sliced
350g chicken meat, diced
200ml heavy cream
1/3 cup (80ml) white wine
½ cup stock
2 tbsp corn flour mixed with another ½ cup chicken stock
Salt and pepper to taste

1. For the crust. Pull all the ingredients into the mixing bowl except yogurt, and mix into a crumble. Add in yogurt and mix to a dough. Dough will be very soft so need to keep it refrigerated for at least 30 minutes.
2. For the filling. Boil potato and carrot until semi cooked. Add in frozen green peas, and continue to boil for another 10 minutes. Drain and set aside.
3. Heat about 2 tbsp of oil in wok and fry diced onion until transparent. Add chicken meat and mushroom, fry for a while to break up chicken. Add in boiled vegetable in Step 2, first ½ cup chicken stock, heavy cream and white wine. Stir-fry for a few minutes.
4. Add in the remaining chicken stock with corn flour mixture. Stir until the sauce has thickened. Set aside for later use.
5. The steps for chicken pie will be per normal. You can either do big pie or mini pie. Just need to roll out the dough, cut the size required and place in a pie dish. 6. Poke hole on the base using a fork and place ingredients on top. Cut another piece of dough to cover the

Wednesday, December 14, 2005

And Again.




Not Again,

Tempura Ebi With Miso Sauce

Bought half a kilogram of prawns from NTUC. Thought of making “Har Kow” but I’m so lazy to make the “Crystal Skin”. Finally decided to deep-fry it since I’m doing all the deep fry stuffs today. And made these Tempura Ebi With Miso Sauce.

Tempura Ebi With Miso Sauce

Prawns - shelled and leave the tail
Corn Flour
Bread Crumbs
Egg, beaten

1. Marinate the prawns with salt and pepper.
2. Coat prawns with corn flour.
3. Dip prawns into the beaten egg
4. And coat prawns with breadcrumbs.
5. Deep fry prawns and serve.

Miso dipping Sauce:
Miso paste

1. Dilute miso paste & sugar with water.

Tempura Dory Fish With Miso Sauce

Bought 2 packages of frozen Dory Fish from Giant for $4.90. Cheap huh. Wanted to make Fish & Chip but Dh said make it simple so I marinated it with miso paste. And made this Tempura Dory Fish with Miso Sauce.

Tuesday, December 13, 2005

Pancake II

Made these Pancake for breakfast after seeing Eve’s Pancake. It our all time favorite Pancake recipe contributed by Del if I’m not wrong.

Makes 10.

Dry Ingredients
2 cups flour
¼ cup sugar
1 tsp salt
1 ½ tbsp baking powder

Wet ingredients
1 egg
2 cups milk
2 tbsp melted butter

1. Mix and sift dry ingredients; beat egg, add milk and pour slowly on first mixture.
2. Beat thoroughly and add butter. Drop by spoonfuls on a greased hot pan or griddle, cook on one side.
3. When puffed, full of bubbles and cooked on edges, turn and cook other side.
4. Serve with butter and maple syrup or whatever floats your boat.

Mini Char Siew Taro Puff

Made these Mini Char Siew Taro Puffs too. The past few days of strictly diet all went down to the drain. Thanks to these mini char siew taro puffs!!! Hmmpfz...

This Char Siew Filling is done to suit my own taste bud. It made like before only I had added the mixed vegetable this time.

Mini Taro Puff

Made these taro puffs again. This time I’m using Master Chef Bong’s yam puffs recipe in Delightful Dim Sum Part 3. Hmm… not as tasty as Jingle’s Taro Puff.

Does size really matter? I mean, did you notice I’m into mini recently? LOL my mind keeps thinking of I want to diet! I want to diet! And that the reason everything’s goes mini. I had put myself on a strictly diet I had either mixed vegetable, fruits, tofu, bee hoon soup and most important no oil please almost every meal and it been going for couple of days.

Monday, December 12, 2005

Making Of Mini Mantou

Mantou & Silver shreds Roll

Ingredient 1:
130g hong hong flour
70g water
1 tsp yeast

1. Mix yeast with water in a mixing bowl. Add in the flour mix and knead well.
2. Cover with a cloth. Set a side and prove for 2 hours or double the size.

Ingredients 2:
150g hong kong flour
40g sugar
15g shortening
25g water
½ tsp double action baking powder

1. Mix sugar with water. Add into the prove dough. Add in the remaining ingredient (flour, shortening and double action baking powder).
2. Mix and knead until smooth and shiny dough formed.

Making of Mini Mantou
1. Cut dough into small pieces.
2. Roll out dough. Fold the edges towards inside.
3. Repeat this roll out and fold in steps again (repeat this steps for 5 times).
4. Roll dough up in a “Swiss Roll” style.
5. Flatten the swiss roll and re-roll.
6. Stick a piece of paper on each dough.
7. Set aside and proves for 30 minutes.
8. Steam over high heat for 10 minutes. Serve.

Roll out dough.

Fold the edges towards inside.

Repeat this roll out and fold in steps again (repeat this steps for 5 times).

Roll dough up in a “Swiss Roll” style.

Flatten the swiss roll and re-roll.

(After Re-roll) Done.

Friday, December 09, 2005

Mini Mantou & Silver Shreds Roll

Made Mini Mantou & Silver Shreds Roll today. Aren’t they cute?

Rice Burger

Went Boon Lay and found this Chicken Rice Burger in Mc Donald. Puzzle? You are sure that Mc Donald doesn’t have Rice Burger and only MOS Burger has it? You’re wrong!

Found this new “Chicken Rice Burger” at Boon Lay Mc Donald. I forgot what the burger called. Should call it a Rice Burger it comes with Chicken or Beef. And I bought a Chicken Rice Burger home. Sorry about the looks I bought it couple hours ago. *LOL*

I’m kind of kapoh and I asked the staff there. How come only this branch has the Rice Burger? She told me yah, it a new product other branches going to have it soon as they are learning how to prepare the new Rice Burger. Meaning? They learnt so they started to sell first?

Though I bought the rice burger but I don’t has the chance to eat it. Cause it was a “No Meat Day” for me. Ermm… I’m strictly on diet! Eh Ha! Before my sis ate the whole burger I took a small pinch on the rice burger. It tasted so mushroom!

Chilled Beancurd

Finally made Amelia’s Chilled Beancurd. Thanks for sharing Amelia. This Chilled Beancurd does melts in mouth. I would say this Chilled Beancurd was so good. The texture was so soft and smooth even better than those shops selling tau huay. DH said, can open stall and sell Chilled Beancurd. *LOL*

I had bought the wrong agar agar powder. I should have bought the clear agar agar powder but I took the “green” color agar agar. Heck it, I added few drops of pandan paste made it greener and it has a tang pandan flavor.

Chilled Beancurd

500gm Soya Bean ( Soak for 5 -6 hours )
2875 mls water
125 mls evaporatd milk
1 Tbsp agar agar power
2 tbsp sugar
Pandan leaves 3 - 4 pcs

1. Liquidize the soya bean with 2000mls of water and sieve twice
with "cotton bag ". Top up with water to get 2875 mls of soya milk.
2. Dissolve the agar agar power with 500 mls of soya milk.
3. Pour in to the remaining soya milk, sugar and mix well.
4. Boil with pandan leaves till boil ( stir constantly ) and continue to
simmer for another 10 mins over low heat.
5. Add in the evaporated milk, stir well ( DO NOT BOIL ) remove and
leave to cool slightly for 5 mins.
6. Scoop out the bubbles and the bean curd skin.
7. Pour into the 4 oz round / 180mls Cup ( disposable plastic container
with cover) and leave to set.
8. After 10 mins scoop out the bean curd skin ( In order to get a smooth
surface )
9. When cool cover with the plastic cover and chilled in the fridge till set.
10. serve with sugar syrup or gula melaka syrup.
11. can be kept in the fridge for 3 to 4 days.

Sugar Syrup:
Castor sugar 300 gm
Water 360gm
Pandan leaves 3 - 4 pcs

1. Mix all and cook till boil, continue simmer for another 5 mins.

Gula Melaka Syrup:
Gula melaka 150gm
Brown sugar 150gm
Castor sugar 50gm
water - adjust to suite own sweetness

1. Mix all and cook till boil, continue to simmer for 5 mins.

Thursday, December 08, 2005

Peach Cheesecake

Geez the stupid computer is giving me so much problem and I can’t up load the photos. It had been solved right now. Yipee I can upload the photos again! Hmm… let see what should I start first. Okay! Peach Cheesecake first.

I had bake myself a Baked Peach Cheesecake last Friday and it for my own birthday. Miserable huh? Birthday cake also needed to bake own self. *Sulk* Here’s the final product.

See the cloudy portion? Should have use instant jelly powder but I don’t have it at home so I used Gelatin.

Thursday, December 01, 2005

Bread Pudding II

I know DH wasn’t happy since I met "him" on the Saturday night. So I baked DH’s favorites Bread Pudding to cheer him up. Hmmm.... But who’s going to cheer me when I’m not happy? Sigh~~~

NOVEMBER 02, 2005, 05:38pm.

Made Bread Pudding again which DH requested for. After the first Bread Pudding he had been bugging me for the 2nd Bread Pudding. Okay time to grant what he asked for, cause usually he wont make such request.

I had increase the previously recipe. I guess I had over stuff my 7” inch spring form pan with 10 slices of whole meal bread, 3 eggs and 500ml of milk! And the whole Bread Pudding got over-flow the pan and the base is leaking! Perhaps I shouldn’t have use spring form pan in the beginning. Plus I forgotten to remove the bread crust it might looks burn but it wasn’t, in fact the crust turns “Crispy”.

I went to Eve’s blog, hers Bread Pudding was so nicely baked and nicely remove from the pan. *Envy* Alas, she doesn’t quite fancy about it. LOL

Sweet Potatoes Soup

Ham & Cheese Toast

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