Tuesday, November 24, 2015

Rice cooker dinners : Stewed pork, mushroom & cabbage rice


3 cups of rice, washed 
500g of cabbage, washed and chopped
10 small black mushrooms + 200ml of water, soaked and sliced, reserve water
20g dried shrimp, soaked and drained
5 cloves of garlic, minced
1 can of stewed pork chops, bones removed and roughly shredded
1 tsp of dark soy sauce
1 tsp of light soy sauce
1 tablespoon of oyster sauce
0.5 tsp of sesame oil + 0.5 tsp of cooking oil
A dash of white pepper
1 tbsp of chicken stock concentrate mixed with 250ml of water


Set the rice cooker to cook function and fry garlic, dried shrimp in sesame + cooking oil till fragrant. Add in the roughly shredded stewed pork. 
Pour in the washed rice and mushroom slices with the reserve water.
Add in chicken stock mixture and the reserve gravy from the canned stewed pork.
Mix in the dark, light soy + oyster sauce and a dash of white pepper.
Add in the chopped cabbage and stir to mix well. Add more soy sauce here if needed.
Leave to cook.
Fluff up the rice and mix well to ensure that all the rice is cooked. 

From our kitchen to yours,
Brenda x

Monday, November 23, 2015

Orange Soy Glazed Salmon x Soba

Marinade for the salmon:
1.5 tablespoon of Kikkoman Soy Sauce
0.5 teaspoon of brown sugar (caster sugar works too :))
1 small knob of old ginger, sliced
A squeeze of orange
1 stalk of spring onion, whites roughly chopped

Place salmon skin side down into the marinade and coat both sides with the marinade. Then leave it flesh side down and set this aside for about half an hour or overnight in a ziplock. :) 

Buckwheat soba:
Boiled and drained, put into iced water immediately.

With a knob of butter in a pre heated pan, place the salmon skin side down and grill till the skin leaves the pan. Turn the salmon fillet around and sear it flesh side down. Pour the remaining marinade over the skin and fry up the ginger and spring onion slices on the side. 

Grill the salmon till well cooked and flip it skin side down to grill till crisp. :)

Serve with cold soba sprinkled with chopped negi, nanami togarashi and mentsuyu dipping sauce.

From our kitchen to yours,
Brenda x

Sunday, November 22, 2015

Clarity in keeping focused

This was clarity. After all the soups I've boiled, this was by far the clearest pot. 

This was a medium sized chicken, chicken breast used for poached chicken slices on soba.

The thigh and the wings were used for sesame oil chicken.

Which leaves the neck, ribs and feet, aside from all the bones reserved.

So I blanched those, chopped up some carrots, corn and red dates and threw them all into my inner thermal pot for a fierce boil before I added a tablespoon of salt (4- 4.5L of water) and transferred it over to the outer pot to cook in its reserve heat for about 1.5 hours. 

And there we have it, chicken soup for the soul. Clarity in keeping focused. 

From our kitchen to yours,
Brenda x

Bittersweet Symphonies

Half a bittergourd, seeds removed and sliced thinly
(Soak the bittergourd in a heaped teaspoon of salt and water for 5- 10 minutes then remove and drain completely)
2 stalks of spring onion, chopped into 2 inch long slices
4 cloves of garlic, minced
3 eggs, beaten with half a teaspoon of soy sauce and half a teaspoon of white pepper.
20 ml of water + a dash of soy sauce

Heat up the pan and a tablespoon of oil. Fry the minced garlic and the white ends of the spring onion stalks till fragrant.

Add in the drained bittergourd slices and stirfry with the water and soy sauce. Let the steam soften the bittergourd slices. 

Add in the beaten eggs and sprinkle the rest of the spring onion generously. 

Turn off the heat and let the reserve heat cook the eggs. 

Serve with fluffy hot white rice :)

*Alternatives: Stir fry with dried shrimp, preserved black bean sauce 

From our kitchen to yours,
Brenda x

Friday, November 20, 2015

No Bake Matcha Cheesecake

This was the second attempt on the same recipe. 

Except with matcha powder this time. :)

Exactly the same steps just replacing strawberry jam with 2 level tablespoons of matcha powder (I used the O'sulloc matcha powder from Jeju) and omitting the lemon rind. But don't forget the squeeze of lemon! :)

The green tea flavour was subtle. You might want to add more of it but I didn't want the bitterness to overwhelm the whole filling. The other way to do this would be to add a sprinkle of powder at the side to add as they wish.

From our kitchen to yours,
Brenda x

Friday, November 13, 2015

No Bake Strawberry Cheesecake


For the crust:
150g McVities digestive biscuits (I used wholemeal this time)
30g caster sugar
85g unsalted butter, melted and set aside to cool

Mix the crushed digestives, sugar and melted butter together. Press in FIRMLY onto the bottom of a 20-23cm pan. Cover with plastic wrap and place in the refrigerator to chill while making the filling.

For the filling:
1 block of cream cheese (227g) at room temperature
2 tablespoons of no sugar added strawberry jam
40 g of caster sugar (less if the jam isn't a no sugar added jam)
1 tsp vanilla extract
1 bottle heavy whipping cream 240ml (36-40% butter fat)
A few pieces of lemon rind, chopped into small bits and a squeeze of lemon.

Beat cream cheese until smooth, add strawberry jam, sugar and vanilla essence and beat again till light.
Beat the whipping cream separately until soft peaks form. Do not overbeat whipping cream or it will split and liquefy itself and the cream can no longer be used. 
Gradually fold in the whipped cream, a squeeze of lemon and lemon rind bits into the cream cheese.  
Pour in the filling into the crust base and smoothen the top. 
Chill overnight.

*I used the back of a chopper to crush up the biscuits but you could do it with a rolling pin or a simple food processor.
*I used a home blender with mill to do this. The cream cheese was a bit tricky. Remember to break into smaller pieces before turning on the blender. 
*Whipping cream was pulsed till the required soft peaks consistency and it turned out beautifully.
*I didn't use a springform pan and although the filling was a little hard to handle, it still came out easily in slices. This is really dependent on how well the crust was done. :)

Credits to https://www.joyofbaking.com

From our home to yours,
Brenda x

Tuesday, November 10, 2015

Double happiness steamed egg // 双喜蒸蛋

3 eggs
1 preserved egg
A dash of sesame oil 
0.5 tsp soy sauce
1.5 tsp of Knorr concentrated chicken stock 
9 half egg shells of water (water : egg // 1.5 : 1)

Red chilli slices
Chopped spring onion


Beat eggs till yolk and whites are well mixed. 

Add water in half egg shells, mix in the concentrated chicken stock, soy sauce and mix well. 

Strain the mixture through the sieve (don't hold it up too high or there will be bubbles created) Or you can simply remove the bubbles with a spoon :)

The sesame oil can be added at this point or after the steaming has been done. 

Cut the preserved egg into slices and slide the pieces gently into the egg mixture.

Bring water in the steamer to a fierce boil. Place bowl into steaming rack. 
**My steamer cover drips off water from the side so it's not required to put cling film over the bowl. Either use cling wrap or a flat dish to cover the egg mixture if you're worried. 

Turn it down to low heat and steam for 15 minutes or till done. Gently shake the bowl to check if the egg is ready. Or use the back of the metal spoon to gently slide on the surface of the egg mixture to check.

Serve hot with rice.

Credits: http://www.tastehongkong.com/recipes/steamed-eggs-how-to-make-them-smooth-is-no-secret/ (for the half egg shell measurements :))

From our kitchen to yours,
Brenda x

Chicken Bulgogi


2 large pieces chicken thigh, deboned and skin reserved.
1/2 medium onion, thinly sliced
2 – 3 spring onions, roughly chopped


3 tablespoons Gochujang sauce
1 tablespoon Gochugaru/ Togarashi
2 tablespoons soy sauce
2 tablespoons soba sauce (this was the secret shortcut to eliminate sugar and mirin)
1 tablespoon sesame oil
1 tablespoon minced garlic
1 tablespoon grated ginger
a pinch of white pepper


Combine the meat, onion, and scallions with the marinade and mix well. Marinate for at least an hour or overnight.

Grill skinside down first to render the oil from the skin and turn over after the edges have crisped. Cook thoroughly.

I sliced it up before serving for easy sharing but feel free to be selfish and have the whole chicken leg to yourself!  

Adapted from www.rasamalaysia.com From our kitchen to yours,
Brenda x

Saturday, October 10, 2015

Earle Swensens x Dilmah Tea Pairing Session

Earle Swensens x Dilmah Tea Pairing Session was hosted by OpenRice SG at the Vivocity outlet of Earle Swensens.

This beauty was a hot water dispenser and it always serves as a teapot warmer!

There was a wide range of tea put on display. And I wish we could've tasted some of these flavours too!

All of them were in luxury leaf bags, better known as the pyramid tea bags.

Besides looking fancypants, these pyramid tea bag shapes allow the tea leaves to completely unfurl in the process of brewing tea. Which allows for one to better taste the tea as compared to when you get the traditional tea bags which may make for a stronger brew and perhaps even a more bitter taste.

We were first brought through a presentation on the background and philosophies of Dilmah and introduced to the basics and essential of tea from growing, to manufacturing and eventually the production of the different types of tea. 

You'd be surprised to see how little most people know about tea. I was glad to learn about the different stages in the production of different teas and how teas like Oolong and Green tea essentially come from the same plant - Camillia Sinensis. How the taste and fragrance of these teas differ would then be dependent on the temperature and surroundings of where this plant is grown and processed. It would also be good to know that the cleanest ceylon teas come from Sri Lanka where the climate and soil conditions are optimal for growth.

I was also very inspired by the work of Mr Merril J Fernando, the founder of Dilmah Tea. The name Dilmah coming from the combined names of this two sons, Dilhan and Mahlik. He has dedicated all of his adult life to tea making and is still actively involved in the business, training the next generation (of his grandchildren). He has a MJF foundation which was established to fulfill his commitment to make his family business a matter of human service. The foundation renders assistance to underprivileged people of Sri Lanka and drives the ethical and sustainable efforts of Dilmah. Every purchase of Dilmah goes towards supporting this foundation so keep calm and drink Dilmah. 

Here at Earle Swensens, they have made an ethically conscious partnership with Dilmah in their tea time promotion. A choice of the Neapolitan Cake Slice or Chips 'n' slaw Sandwich with a cup of coffee or tea from the Dilmah Exceptional tea range costs just $6.90 with service charge and GST. A $3 top-up will get you a salad bowl too! 

At this Tea Pairing Session, we got to try four different varieties of Dilmah tea and both offerings of the tea time promotion.

English Breakfast (Single Origin) and Pure Peppermint (Infusions)

Who would've thought chips made for such a brilliant sandwich filling?
Parmesan topped sandwich breads and a filling of potato chips and their signature coleslaw that greatly lessened the guilt factor.
I thought this went well with the Pure Peppermint but mum thought better of the English Breakfast.

And then we were given the chance to brew our own tea.
As good students, we took out our tea bags after leaving it in the hot water for no more than 3-5 minutes.
And no refilling of hot water allowed!
Because each teabag which contains about 2g of tea should only be used to brew a 200-250ml glass once.

Elegant Earl Grey and Ceylon Green Tea (Exceptional)

The vote was unanimous for this.
Earl Grey would be the choice for ice cream pairings.
Or perhaps we were just too used to Iced Earl Grey concoction over at O Coffee Club :p

Many thanks to Dilmah, Earle Swensens and Openrice for this Tea Pairing Session.
We learnt a lot and savoured our tea time together with the other attendees.

So the next time you're wanting to have an affordable high tea option...
I'll see you over at Earle Swensens! 

*All opinions are the writer's own. :)

Sharksfin melon chicken and big bone soup | 鱼翅瓜鸡肉大骨炖汤


Essentially the same except this time I had fresh dried cuttlefish airflown from Thailand that Daddy brought home. Skipped the red dates and corn. And I bought pork big bone for the first time! :)

I liked this version better. It's still sweet but more on the savoury side :)

Salted vegetable duck soup | 咸菜鸭汤. Charcoal boiled. Souper Saturdays!


  •  1/2 a duck (1 kg), chopped
  •  1 head of kiam chye, about 600g (salted vegetables), cut into large pieces
  •  3 whole garlic cloves, peeled
  •  5 thick slices of ginger
  •  Water
  •  A handful of white peppercorns, washed
  •  3 tomatoes, chopped into 8 pieces for each tomato.
  •  1 tsp of light soy sauce

  • Method:

  • 1. Wash and rinse the salted vegetables
  • 2. Clean duck and remove any remaining feather stubs. Remove fat as necessary. 
  • 3. Fill a pot with water and bring it to a boil. Blanch the duck to remove any crushed bones and blood trails. Take out the pieces and discard the water.
  • 4. Fill a pot with water. I used about 5 litres of water in a large aluminium pot.
  • 5. Place the salted vegetables, duck, garlic clove, ginger slices, white peppercorn and tomatoes.
  • 6. Cover and boil over the charcoal stove.
  • 7. Add 1 tsp of light soy sauce for added fragrance and a slight tinge of colour.

  • *I added a packet of soya beancurd after the soup was ready. :)
  • *Many recipes call for sour plums but it's fine to leave it out.
  • *I didn't soak my salted vegetables, which I bought from the wet market and the saltiness of the soup was just right for the amount of water I used.
  • *I had the pleasure of using a charcoal stove but this works well on the stovetops and pressure cookers. 

  • From our kitchen to yours,
  • Brenda x

  • Saturday, October 03, 2015

    Jökulsárlón - Glacier Lagoon

    See the sun now bursting through the clouds
    Black and white turn to colour all around

    Credits to a master photographer and friend : Alwyn Loh

    Soon :)

    Sunday, September 27, 2015

    Sea(see)food Diets : Squid in dark soya sauce


    2 large squids, clean and cut into pieces
    2 medium sized red onion, chopped into pieces
    2 cloves of garlic, minced
    1 tbsp of soya sauce
    1 tbsp of shaoxing wine 
    1.5 tablespoon of dark sweet soy sauce (I used Dark Soya Sauce for Chicken Rice)
    2 large red chillies, seeds removed and sliced into thick slices
    50 ml of water (Depending on amount of gravy preferred)


    Heat 1 tbsp of oil and fry minced garlic and chopped red onion till fragrant. Add in red chilli slices.

    Add in the squid and stir fry. Add soy sauce, shaoxing wine and dark sweet soy sauce.

    Add in 50ml of water and ensure squid is well coated with the sauce. Once the sauce comes to a boil, turn off fire and serve hot.

    From our kitchen to yours,
    Brenda x

    Eating clean: Steamed chicken with Chicken Essence


    1.2 kg chicken, chopped into parts
    1 tsp salt
    1 tsp ground white pepper
    1 tbsp soya sauce
    1 tbsp hua tiao chiew
    1 + 1 tsp of sesame oil
     A knob of ginger sliced into matchsticks
    1 bottle of Chicken Essence
    8 large chinese mushrooms, sliced
    2 tablespoons of wolfberries
    Handful of black fungus, sliced


    Put everything into a large bowl and mix well together to marinate.
    Arrange chicken parts in a steaming plate. Place black fungus and chinese mushrooms on top of the chicken. 
    Pour Chicken Essence over. 
    Press in all ingredients to ensure that all parts are well coated with the liquid. 
    Finish with a dash of sesame oil before putting it into the steamer.
    Steam for 20 minutes or until cooked.

    *Add red dates for added sweetness :)
    I added soya sauce for added fragrance

    From our kitchen to yours,
    Brenda x

    Saturday, September 26, 2015

    咸菜番茄炒廋肉 | Salted mustard greens and tomatoes stir fried with lean pork


    3 cloves of minced garlic
    6 leaves of salted mustard green, sliced (washed but not soaked)
    2 tomatoes, sliced (I sliced each half into 6 parts)
    250g of lean pork loin, sliced
    1/2 tsp of soy sauce
    300ml of water
    a dash of pepper


    Fry minced garlic till fragrant before adding lean pork slices. Fry till cooked before adding in a dash of pepper. Add in salted mustard green and tomatoes and stir fry it on high heat. Add 300ml of water and let it simmer over low heat.

    Adjust the quantity of water if you find that it's too salty but that gravy is really addictive 
    Just be careful not to add too much water till your gravy overwhelms the dish. 

    My grandma used to soak the salted mustard greens before cooking but I tried it today without soaking and it was fine.

    From our kitchen to yours, 

    Brenda x

    Wednesday, September 23, 2015

    One pot wonders: Stewed pork & chicken rice | 红烧排骨鸡肉饭


    1 large can of stewed pork chops, roughly shredded with bone removed (I used Gulong brand)
    1 chicken breast, sliced and marinated with 1 tsp of soy sauce, 1 tbsp of oyster sauce, 1 tsp of sesame oil, a dash of pepper and shaoxing wine)
    1 carrot, sliced
    1 packet of baby bok choy, stem removed and chopped into thirds
    20g of dried shrimp (1 small handful)
    1 tbsp of chilli scallop floss (Sun Kee brand)
    Soy sauce mixture: 2 tbsp of dark soya sauce + 1 tbsp of soy sauce in 250ml of water
    3 cloves of garlic, minced
    1 tbsp of oil

    4 cups of rice
    8 cups of water + 200ml of water 


    Heat 1 tbsp of oil in a pan, add minced garlic, dried shrimp and scallop floss. Stir fry till fragrant. Add chicken breast and fry till cooked before setting it aside.

    In the rice cooker, rinse rice and add water. Add stewed pork chops and gravy. 

    Place carrot slices into the rice. Add the cooked chicken breast, soy sauce mixture and stir thoroughly to ensure that rice is evenly coated with the sauce. Set the rice cooker to cook.

    Midway in the cooking process, add baby bok choy and stir it into the half cooked rice. Add water if necessary. 

    Serve topped with chopped spring onions and cut red chilli. 

    From our kitchen to yours,

    Brenda x

    *Lean pork slices can be used instead of chicken breast with the same marinade
    *Chinese cabbage can be used instead of baby bok choy
    *I would add chinese mushrooms :) except that I already had a miso barramundi soup with mushrooms.
    *Only when my rice was partially cooked, I added the soy sauce mixture and stirred it into the rice to ensure that the sauce is evenly distributed throughout.

    Monday, September 21, 2015

    Gula Melaka Steamed Cake


    150g gula melaka
    100g milk
    3 eggs
    150g self raising flour
    1/2 tsp baking soda
    80g corn oil


    Melt gula melaka and milk over slow fire. The aroma will be amazing. :)

    Beat 3 eggs until creamy.

    Add sifted self raising flour and baking soda to the egg mixture. Making sure that there are no lumps. Add the corn oil. 

    After the gula melaka mix has cooled slightly, add that into the mixture as well and stir till incorporated. The syrup is denser than the rest of the mixture so when you pour out the mixture, don't worry if you see gula melaka left over. Just stir it well into the final batter before steaming.

    Steam for half an hour or until cooked. (Use a bamboo skewer. Cake is done when skewer comes out clean :))

    It tastes a lot like the steamed Malay Cake. Although it's really rich in the coconut sugar taste, I think I might add a knot of pandan into the sugar to boil next time for added fragrance :)

    From our kitchen to yours,
    Brenda x

    Saturday, September 19, 2015

    Not having a hotplate shouldn't stop you from cooking this! :)

    Ingredients (Serves 8)

    10 king prawns, deshelled and deveined
    200g of minced pork, marinated with a dash of pepper and a dash of shaoxing wine, half a tsp of soy sauce, 1 tsp of sesame oil
    3 tubes of egg tofu, sliced into 1 inch thickness
    A knob of ginger, sliced to matchsticks
    3 cloves of garlic, minced
    Spring onions, chopped
    1 tbsp of oyster sauce
    3 tbsp of spicy bean paste (available from NTUC, Triple A brand from Taiwan)
    1 tsp of light soya sauce
    1 tbsp of cornflour, mixed with water for thickening the sauce
    5 eggs, beaten with a dash of pepper, half a teaspoon of soy sauce


    Pat dry the egg tofu pieces to prevent oil splatters before shallow frying. (You could deep fry it, but I'd rather the healthier and less mess alternative). :) Fry till both sides are golden brown. Set them aside on kitchen towel to drain excess oil and water.

    In a heated pan, add two tbsp of oil and fry ginger, garlic and the white ends of the spring onion till fragrant. Add minced pork, oyster sauce, spicy bean paste, soy sauce. Add prawns and fry till well mixed with the seasonings. Then add about 250ml of water (depending how much gravy you'd like) and the pre-fried egg tofu pieces. Thicken with cornstarch and set it aside.

    Heat up the pan again with 2 tablespoons of oil. Coat the pan well before pouring in the beaten egg and fry till brown on one side and cooked through. 

    Place the egg on the bottom and spoon the tofu mixture generously over the egg base. 

    Sprinkle the chopped spring onions over the top and serve with rice :)

    From our kitchen to yours,
    Brenda x 

    Monday, August 31, 2015

    Fried rice paradise using the rice cooker :)

    So I've cooked a lot of extra rice to be frying rice for dinner tonight. And only half of that was going to fit into my happycall pan. But then, there's always the rice cooker. 

    And after tonight's attempt at using the rice cooker, I have decided that I would forever be frying rice in the rice cooker. Until further notice. 


    1 tbsp of oil + 1 tbsp of sesame oil
    2 cloves of garlic, chopped 
    Half a yellow onion, diced
    Overnight rice (Filled a 1.5L ice cream tub) 
    1 cube of Knorr chicken stock dissolved in about 500ml of water
    Five slices of Luncheon meat, diced
    Dry fried white bait, 80g to 100g
    1 tube of Egg tofu, diced
    1 egg, beaten
    Dash of pepper


    Set the rice cooker to 'Cook' function and once hot, add the oil into the pot.

    Fry the garlic and onion till fragrant before adding in the luncheon meat, white bait and egg tofu. 

    Add in the rice, breaking it up as you add it in.

    Pour in the stock and a dash of pepper. Stir the rice till everything is mixed thoroughly. (Be gentle, you don't want to break up all your luncheon meat and egg tofu further)

    Close the rice cooker and let it cook till it pops up to the 'Warm' function.

    Add in the beaten egg and give it another stir to make sure everything's well mixed. (Use more eggs if you'd like. Daddy would've loved loads of eggs.) Wait for a bit till you get to switch it to 'Cook' function again and once it pops up to 'Warm', turn off the switch and you're all good to go :)

    And there you have it. Fried rice paradise from the rice cooker, no less! 

    From our kitchen to yours,
    Brenda x

    Sharksfin melon pork rib soup | 鱼翅瓜排骨炖汤


    1 sharksfin melon, 1.1kg before removing skin and seeds, chopped into large pieces
    2 corn cobs, chopped into thirds each
    1 medium carrot, peeled and chopped
    1 handful of wolfberries
    6 red dates
    600g pork ribs, blanched
    5 small sized dried cuttlefish
    1 tablespoon of salt, to taste
    3L of water


    I bought half a sharksfin melon. Cut the half into four slices (I find that it's easier to remove the rind this way). Use a spoon to remove the seeds before cutting up the melon into big chunks. 

    Boil a pot of water and when it comes to a boil, blanch the pork ribs then drain the pork ribs.

    Add 3L of water into a soup pot, put in the pork ribs, melon, carrot, dried cuttlefish, handful of wolfberries and red dates. 

    Bring this to a fierce boil. Then add one tablespoon of salt (or to taste). 

    Let it simmer till it starts to bubble again then turn off the flame. 

    Bring it to a fierce boil again before serving. (I cooked this at mid day so that there's always time for a second boil before dinner comes around :))

    I'll try it again with a whole chicken the next time round just to see if there's a difference. :)

    From our kitchen to yours,
    Brenda x

    Tuesday, August 25, 2015

    Kaeng Kiaw Wan Gai x Green Curry Chicken

    1 packet of Lobo Green Curry Paste
    300ml Kara Coconut Cream
    400ml of water
    1 teaspoon of fish sauce
    2 carrots, peeled and cubed
    2 round brinjals, cubed
    1 lemongrass, pounded and chopped
    1 teaspoon cooking oil
    300g chicken parts
    Kaffir lime leaves
    Thai Basil

    There are many Thai curry pastes out there in the market but the Lobo brand is very frequently purchased by Singaporeans on travels to Bangkok. And of course I contributed to the trend. I got a ten pack of this paste and gave most of it away save for this last packet. 

    In the light of the recent bombing incidents and ongoing bomb threats, I decided to give this dish a go as a timely reminder to #prayforBKK.

    Heat up the pan and add cooking oil. Once heated, fry the lemongrass (which I figured would be better in the whole stalk for the next attempt since all the lemongrass pieces were getting caught in every mouthful of curry). Add the curry paste and stir fry it for a little before adding in the coconut cream (It recommends for coconut milk actually but I used cream because that's what I bought without checking, oops). Depending on the consistency of the gravy that you like, I added 400ml of water (also to cut down on the spice factor a little, this paste can get pretty spicy for people who can't take heat well). Add in carrots to bring to a boil before adding in the chicken parts and lastly the brinjal. Add 1 teaspoon of fish sauce, kaffir lime leaves and thai basil. Bring it to a boil before leaving it to simmer on low heat to ensure all the vegetables and meat have been cooked through. :)

    Keep praying for Bkk even as you enjoy this simple Thai curry.
    From our kitchen to yours,
    Brenda x

    Sunday, August 23, 2015

    Capturing sunsets :)

    Serves 5

    400g of fish fillet, sliced
    2 tablespoons of shaoxing wine
    1 tablespoon of sesame oil + 1 tablespoon of sesame oil to finish
    30g of old ginger, chopped into matchsticks
    0.5 teaspoon of pepper
    0.5 teaspoon of salt
    0.5 teaspoon of soya sauce
    8 medium sized scallops, soaked and shredded
    3 cups of rice, washed
    1 salted egg, hardboiled
    1.5 cubes of Knorr chicken seasoning (No MSG Added)
    1 stalk of spring onion

    Prepare the fish by marinating the sliced fish fillet with shaoxing wine, sesame oil, ginger, pepper, salt and soya sauce. Use your hands to really work the seasoning into the fish slices but be careful not to break the fish meat with too much force. Set it aside.

    Boil the rice, scallops and add the chicken seasoning cubes when the porridge is almost cooked. Then top up with more water and keep stirring till the consistency of choice is achieved. I estimate myself to have used about 2.5 L of water in total.

    Add the fish slices and simmer on low heat till fish slices are cooked thoroughly. Bring the porridge to a boil and add in one tablespoon of sesame oil to finish.

    Serve topped with spring onion, more old ginger, pepper and with salted eggs on the side :)

    Thursday, August 20, 2015

    Lao San Kway Chap @ Ang Mo Kio

    So I asked my hand model to pick something she liked. And she went for gold! The braised meats here at Lao San are tender and the layer of fat simply melts away in one's mouth. Getting my iron fix here with the lean meat, liver and salted vegetable soup here. A life saver during my closed jaw reduction. After my accident, I had my mouth wired shut and dad bought this soup for me to drink every other day to make sure I kept my iron levels up. 
    smile emotico
     I don't know about the best kway chap around in SG but this one's my family's pick!

    Blk 232, Ang Mo Kio Avenue 3
    Lao San Kway Chap 
    Tuesdays to Sundays 
    6am till sold out :)

    They say a person just needs three things to be truly happy in this world

    Ingredients: (For 5 servings)
    15 small black flower mushrooms, reserve mushroom water
    150g spare ribs
    100g pork ribs
    2 small saito fishcakes
    10 pork & mushroom balls
    1 carrot peeled and sliced
    5 leaves of lettuce chopped
    200g of rice vermicelli presoaked
    500g of prawns, deshelled and deveined, marinate with a dash of soy sauce, shaoxing wine, pepper, a dash of sesame oil. reserve head and shells.
    5 cloves of garlic, minced
    1 tablespoon of sesame oil, 1 tablespoon of vegetable oil
    Oyster sauce 2 large tablespoons
    0.5 teaspoon of salt to taste
    1 cube of Knorr chicken stock (no MSG)
    500ml of pork rib stock
    2L of water
    Parsley, chopped red chillies


    Blanch spare ribs and pork ribs and set aside.

    Once pan is heated, add sesame and vegetable oil. Fry minced garlic till fragrant and add prawn shells and head. Fry and lightly press the head while frying :) 

    Add 2L of water, 500 ml of pork rib stock, flower mushrooms and reserve mushroom water. Once it comes to a boil, add sliced carrots. Let the soup continue boiling, add 1 chicken stock cube, oyster sauce and salt to taste.

    Let the soup continue to simmer over low heat. Add in the pork ribs and spare ribs, fishcake and prawns.

    Once ready for dinner, let soup come to a boil and add in the presoaked vermicelli to cook in the soup. Divide the vermicelli into 5 portions and the sliced lettuce before arranging ingredients and adding soup. Finish with a dash of white pepper to taste. 

    Top with parsley and serve with cut red chilli padi :)

    From our kitchen to yours,
    Brenda x

    Sunday, August 16, 2015

    Sweet and sour fish :)


    1 Fresh gold band snapper - 1kg, descaled, degutted, sliced into half with head and tail removed. $9
    2 tomatoes, sliced into eighths each $0.60
    1 yellow onion, sliced into eighths $0.20
    A knob of old ginger, sliced $0.20
    5 tablespoons of tomato ketchup $0.20
    1 teaspoon of Kikkoman soya sauce $0.20
    2 teaspoons of corn flour $0.10
    100 + 10 ml of corn oil $0.40
    A dash of pepper + a pinch of salt $0.20
    20 ml of water


    A pinch of salt and a dash of pepper sprinkled on both sides of the fish.
    2 teaspoons of corn flour sprinkled on skin side of fish and patted in lightly.
    Heat 100ml of corn oil (reserve just one tablespoon) and place 5 slices of ginger into the oil when heated. 
    Place fish skin side down to fry on high heat for a couple of minutes. 
    Turn the fish over to fry on high heat till thoroughly cooked. 
    Leave the fish aside to drain the oil on some kitchen towel.
    Pour away the oil and clean the pan with kitchen towel before adding the 10ml of corn oil. 
    Once heated, add the ginger (sliced into matchsticks), onion and fry till fragrant.
    Add the 5 tablespoons of tomato ketchup (or more if more gravy is favoured) and soya sauce.
    Add water when the mixture bubbles till consistency of choice.
    Add the tomatoes to fry for a couple of minutes till well mixed with the sauce.
    Plate the fish and spoon the sweet and sour sauce over the fish. :)

    Optional : Diced pineapple slices for the sauce.

    From our kitchen to yours,
    Brenda x