Chinese Pork Meatballs (Char Siew Style)

Ingredients:
250g minced pork
1/2 tbsp cornflour
1/2 tsp minced ginger
2 garlic cloves (minced)
1 tsp brown sugar
1 tsp light soy sauce
1/2 tsp five-spice powder
Dashes of grounded white pepper
Cooking oil (for frying)

Dipping Sauce:
1 1/2 tbsp light soy sauce
1 tbsp boiled water (room temperature)
1 1/2 tbsp. honey

Methods:

1. In a  bowl combine minced pork, cornflour, ginger, garlic, brown sugar, light soy sauce, five-spice powder and pepper, and mix well.  Cover with cling wrap and let it sit in the fridge until time for cooking.
2. Roll 1/2 heaping tablespoon or more (depending on your preference) of pork mixture into a ball and continue until all the pork mixture is used up.  Place them in a flat plate.
3. In a wok heat enough cooking oil (for medium fry). When the oil reach medium heat, lower the meatball into the oil in batches.  
4. Cook without moving for about 2 minutes, or until the bottom are cooked through.  Use the spatula to carefully rotate the meatballs to cook on the other sides.
5. When the meatballs are cooked through, dish and place on kitchen paper to remove the excess oil.  Continue until all is done.
6. Combine all the dipping sauce ingredients together and mix well.
7. Serve with dipping sauce.

Notes:  I am using the normal light soy sauce instead of the low-sodium soy sauce, thus I am adding a tablespoon of water to reduce the saltiness.  I serve this meatballs as a meat dish for dinner, accompanied with rice.

I adapted this recipe from Charmaine Ferrara of WEST via MIDWEST with slight amendments.

Jam Doughnut Muffins

Ingredients:
1/2 cup fresh milk
5 tbsp corn/vegetable oil
1 large egg
1 1/3 cup self-raising flour (sifted)
1/3 cup caster sugar
Strawberry Jam
50g melted unsalted butter
1/2 cup caster sugar

Methods:

1. Grease the mini muffin pan with oil/butter and set aside.
2. In a bowl add milk, oil and eggs and beat using a hand whisk.
3. Add in self-raising flour and 1/3 cup caster sugar and roughly fold the mixture until just combined.  The lumps doesn't matter as this will make the muffin soft.
4. Spoon the mixture into each pan hole to half full. Then add about 1/8 teaspoon strawberry jam, then top with more muffin mix until just about full.
5. Place them in a preheated oven and bake for about 18 to 20 minutes until the tops have puffed up into little toadstools.  Meanwhile, melt the 50g unsalted butter and place it in a small bowl.  Lay the 1/2 cup caster sugar in a shallow plate.
6. As soon as the muffins are out from the oven, remove them from the pan.  Dip the top in butter and then in the sugar.
7. Serve immediately.

Notes:

1.  I did not dip the whole muffin in butter as I am not coating the whole muffin in the caster sugar.  I prefer it less sweet.
2. These little muffins taste equally tasty when served warm or after cooling down at room temperature.  I place the leftover muffins in a container and keep them in the fridge. To consume, I warm them in an oven toaster for a quick 1 to 2 minutes and it's as fresh and yummy as the "just cooked" ones.
3. This recipe makes 24 mini muffins and for the leftover mixture I use the normal muffin pan.  It makes 2. Ta...da...

Another great and easy recipe adapted from Anncoo Journal by Ann Low with slight amendment to suit my family's taste buds.

Chia Seeds Almond Butter Cake

Ingredients:
250g unsalted butter (room temperature)
130g caster sugar
4 large eggs (lightly beaten)
200g plain flour 
1 tsp baking powder
1/2 tsp salt
4 tbsp ground almond
4 tbsp natural yoghurt
2 tbsp black chia seeds

Methods:

1. Line a 8 inch round cake tin at the bottom and grease sides. Set aside.
2. Sift plain flour, baking powder and salt into a bowl, then mix in ground almond and set aside.
3. Beat butter and caster sugar with an electric mixer at medium speed until light and fluffy.
4. Reduce speed to low and slowly add in beaten eggs until mixture incorporated.
5. Add in flour mixture in 3 batches and fold well with a rubber spatula.
6. Add in yoghurt, fold well and lastly add chia seeds and mix well.
7. Pour batter into prepared cake tin and bake in a preheated oven of 180 degree Celsius for about 45 to 50 minutes or until a skewer inserted in the center of the cake comes out clean.
8. Remove the cake from the oven, let it stay in cake tin for 10 minutes, then turn it out onto a wire rack to let it cool completely.
9. Slice and serve!

Notes: I place the leftover cakes (after 2 days) in a container and placed in the fridge.  It still taste great!

This recipe is adapted from Anncoo Journal by Ann Low.

Pumpkin Jelly

Ingredients:
450g pumpkin
1/3 cup water
1 tbsp chia seeds
500ml water
2 1/2 tsp agar-agar powder
7 tbsp honey
2 tbsp lemon juice

Methods:

1. Clean, peel and deseed pumpkin, cut into slices and steam until soft.
2. Hand puree pumpkin with 1/3 cup water until smooth, or use a blender to blend.
3. Add 500ml water into a pot with agar-agar powder.  Boil at medium heat and stir with a hand whisk.  Add honey, lemon juice and chia seeds and continue to stir for about 1 minute.
4. Pour pumpkin puree into agar-agar mixture in (3) and keep stirring for another 2 minutes, and off the heat.
5. Pour pumpkin mixture into desired mould and chill for at least 2 hours or until the jelly sets before serving.

This recipe is adapted from Ann Low with slight adjustment.

Peanut Butter Banana Smoothie

Once a while I will opt for a nutritious glass of healthy-filling Smoothie for lunch rather than a heavy meal of rice and other dishes.  I am sharing this yummy recipe with everyone out there who are interested to join me to go 'healthy'...

Ingredients:
2 medium bananas (peeled, sliced and frozen)
1 tbsp peanut butter
1 cup fresh milk (cold)
1/2 tbsp raisins
1/3 cup rolled oats
1 tsp chia seeds
1/4 tsp ground nutmeg

Methods:

1. Add all the ingredients into a blender bowl and blend into a smooth consistency.
2. Serve immediately.

Pumpkin Cream Cheese Muffins

"Pumpkin lovers" are sure to fall in love with this "Simple yet yummylicious" easy-to-make Muffins.  With the cream cheese toppings it is indeed a muffin worth craving for and to bake in our home kitchen.

Ingredients:

1 3/4 cups plain flour

1/2 tsp cinnamon

1/4 tsp ground ginger

1/8 tsp ground nutmeg

1 tsp baking soda

1/2 tsp salt

15 oz pumpkin puree (fresh)

1 cup granulated sugar

1/2 cup brown sugar

2 eggs

1/2 cup vegetable oil

Cream Cheese topping:

8 oz cream cheese

1/4 cup granulated sugar

1 egg yolk

Methods:

1. In a medium bowl, sift in plain flour, cinnamon, ground ginger, ground nutmeg, baking soda and salt.  Using a hand whisk, mix until well combined and set aside.
2. In a large bowl, whisk together pumpkin, sugar and brown sugar.
3. Add eggs and continue to whisk and follow by vegetable oil.  Slowly whisk in flour mixture until there are no lumps.  
4. Place paper baking cups into muffin pan.  Fill with the pumpkin mixture 3/4 full.
5. In a medium bowl, beat cream cheese until smooth.  Add in sugar and egg yolk and beat until well combined and creamy.
6. Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter.  
7. Bake muffins in a preheated oven of 190 degree Celsius for 20 - 25 minutes or until a wooden skewer inserted in the center comes out clean.
8. Cool muffins on a wire rack.  Consume at room temperature or slightly chilled.  Any leftover can be place in an airtight container in the fridge.

Notes:  My table top oven can only bake 12 muffins at a time, which is two, six muffin pan.  Thus for my second batch of muffin I did not swirl the cream cheese mixtures into the pumpkin, instead, I just topped the cream cheese over the pumpkin mixtures.  This is the outcome of the last batch...

This recipe is adapted from "The No Rice Chef" with some amendments.

Lion's Head Meatball

Ingredients:
(A)
300g minced pork
1/2 egg white
2 pcs dried mushrooms (soaked and chopped)
1 tsp ginger juice
1 tsp Shaoxing Wine
Dash of sesame oil
2 tbsp cornflour
Salt and pepper (to taste)

(B)
3 leaves Chinese cabbage
3 pcs button mushrooms (halved)
2 pcs dried mushrooms (soaked till soft and halved)
Few slices of carrot
2  cups water (add more if needed during cooking)
1 tsp cornflour
1/3 tbsp light soy sauce
1/2 tsp chicken stock granules 

Methods:

1. In a large bowl add all ingredients (A) and mix until well combined.  Shape into larger balls.
2. Heat up 3 tbsp cooking oil and fry meatballs till golden brown on both sides. Discard excess oil while leaving the meatballs in the wok.
3. Add in ingredients (B), stir well and taste for correct seasoning. Simmer until sauce is reduced. Off the heat.
4. To serve, in a deep plate lay the cabbage on the bottom and dish the rest of the ingredients over the cabbage.

I adapted this recipe from Recipe Book "Meatballs and Dumplings" by Evon Kow.

Chinese Sausage with Brinjals

Ingredients:
2 brinjals, cut into 1 1/2" lengthwise
1 Chinese Sausage (soak in hot water, remove the casing and diced)
2 black mushrooms (soaked and diced)
1 red chili (chopped)
1 sprig spring onion (chopped)

Seasoning:
1 tbsp light soya sauce
1 tsp oyster sauce
Salt (to taste)
1 tsp cornflour
100 ml water

Methods:

1. Deep-fry brinjals in hot oil until cooked.  Dish, drain and arrange onto a serving plate.
2. Heat up 2 tbsp cooking oil using medium heat, stir-fry mushrooms and Chinese sausage until fragrant.  Add in the seasoning and bring to a boil.
3. Add in red chili and spring onion and stir to mix well.
4. Off the heat and scoop the ingredients over the center of the brinjals.
5. Serve hot with a plate of warm rice.

I adapted this recipe from "Yum Yum Magazine 2013" with slight amendments.

Pan-fried Chicken Fillet

Ingredients:
300g chicken thigh, deboned and with skin
Green leafy vege (of your choice) - washed and blanched

Marinade:
1/2 egg
1 tbsp Maggi Seasoning
1 tbsp Shaoxing Wine
1 tsp sugar
1 tbsp corn flour

Sauce:
3 tbsp water
1 tbsp Maggi Seasoning
1 tbsp Shaoxing Wine
1/2 tbsp sugar (to taste, add more if needed during cooking)
1/2 tbsp light soy sauce

Methods:

1. Cut the chicken thigh into quarters or any preferred sizes of your choice.
2. Place the chicken pieces with the marinade in a large bowl and let sit for about 30 minutes.
3. Heat about 4 to 5 tbsp cooking oil in a pan, pan-fry marinated chicken meat until both sides are golden brown.  Dish up.
4. Cook sauce in a clean wok until thick and taste for correct seasoning.  Add in fried chicken and stir-fry well mixed.
5. Dish up and serve with blanched leafy vegetable on the side.

This recipe is adapted from Recipe Book "Hawkers' Fair, Best of all time favourites" by Chef Phang Fah with slight amendments.

Traditional Chocolate Chip Muffins

Ingredients:
1/2 cup (113g) butter, softened
1 cup caster sugar
2 eggs
1 cup plain yogurt
2 cups plain flour, sifted
1 tsp baking soda, sifted
1/2 tsp baking powder, sifted
1/2 tsp salt, sifted
3/4 cup chocolate chips

Topping:
1/4 cup chocolate chips
2 tbsp brown sugar
1 tsp ground cinnamon

Methods:

1. In a stand mixer, cream butter and caster sugar until light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in yogurt.
4. In a bowl combine flour, baking soda, baking powder and salt.
5. Add the dry ingredients to the creamed mixture and stir using a rubber spatula until moistened.
6. Fold in the chocolate chips and stir to mix.
7. Fill in paper-lined muffin cups 2/3 full.
8. Combine the topping ingredients and sprinkle over the batter.
9. Bake at 180 degrees Celsius for 25 to 30 minutes or until a wooden skewer inserted in the center comes out clean.
10. Cool for 5 minutes before removing from pan to wire rack.

Notes: This muffins can be served warm, at room temperature or even chilled from the fridge.  As the weather is very hot lately, I store the leftover muffins in a covered container in the fridge and the texture of the muffins taste awesome!

This recipe is adapted from Taste of Home by Kelly Kirby, Westville, Nova Scotia with very slight amendment.

Pumpkin Bread

Ingredients:
1 2/3 cups flour (sifted)
1 1/4 cup caster sugar
1 tsp baking soda (sifted)
1 tsp ground cinnamon (sifted)
3/4 tsp salt (sifted)
1/2 tsp baking powder (sifted)
1/2 tsp ground nutmeg (sifted)
2 large eggs
1 cup mashed pumpkin
1/2 cup melted butter
1/2 cup water
1/2 cup raisins

Methods:

1. In a large bowl combine flour, caster sugar, baking soda, ground cinnamon, salt, baking powder and ground nutmeg.
2. Whisk together eggs, pumpkin, butter and water until well combined.
3. Stir the egg mixtures into the dry ingredients  until just moistened.
4. Fold in raisins and stir until well mixed.
5. Pour into a lined loaf pan.
6. Bake in a preheated oven for about 70 minutes or until a wooden skewer inserted in the center comes out clean.
7. Cool in pan 10 minutes before removing to a wire rack.

Recipe adapted from Taste of Home by Joyce Jackson, Bridgetown, Nova Scotia with slight adjustments.

Fried fish with onions in dark soy sauce

Ingredients:
3 pieces mackerel
1 onion (peeled and sliced)
Dash of salt 
4 tbsp cooking oil
Dark soy sauce (amount differs from types of sauce used)
1/2 cup water
Dashes of grounded white pepper
Dash of sugar (to taste)

Methods:

1. Rinse fish, dry with kitchen paper, rub with a bit of salt and set aside for about 15 minutes.
2. Heat cooking oil in a wok, add fish and fry until both sides are lightly brown.  Dish, drain and set aside for later use.
3. Heat the remaining oil and saute onions until soft, quickly drizzle in dark soy sauce, stir to lightly caramelize, then add water, pepper and sugar.  Taste for correct seasoning.
4. Bring to the boil, then add fish and simmer until the fish has absorbed some of the sauce and sauce has reduced.
5. Off the heat, dish the fish onto a serving dish and topped with the onions and leftover sauce.
6. Serve when hot with a plate of freshly cooked rice.

 Notes: To have a nice contrast in colour, add some sliced chilies to the onions.  I did not add in my cooking as my grandson is not a fan of chilies.

Stir-fried chicken meat and gizzard with Chinese leeks

Ingredients:
1 boneless chicken thigh (cut into strips)
5 chicken gizzard (clean and cut into bite size pieces)
3 Chinese Leeks (sliced)
Dash of chicken stock granules (to taste)
Dash of dark soy sauce
Dash of grounded white pepper
Water

Marinade:
2 garlic cloves (peeled and minced)
2 slices ginger (peeled and finely chopped)
Pinch of salt
2 tsp cornflour
1/2 tsp sugar
1 tbsp water

Methods:

1. In a bowl mix in all the marinade ingredients. 
2. Add in the chicken thigh and gizzard, stir to mix until well coated and let it sit until time for cooking.
3. In a heated wok, drizzle a bit of oil to coat the wok, add in the marinated chicken and gizzard and let it cook while stirring often.  Since the chicken gizzard takes more time to cook I dish out the chicken meat first and continue to cook for another minute with a dash of water if it is too dry.  
4. Once the gizzard is cooked through add in the Chinese Leek slices and return the chicken meat into the wok and stir-fry  while adding some water, dash of dark soy sauce (to obtain a slight dark color to the dish), dash of chicken stock granules (to taste) and dash of grounded white pepper.
5. Off the heat and dish onto a serving plate.

Banana Ice-Cream

This no-churn ice-cream is simple to make and is one yummy cooling treat to enjoy during this hot and humid weather.

Ingredients:
4 medium ripe bananas
1 pkt whipping cream (small pack)

Toppings:
Chocolate chips
White chocolate buttons
Sprinkles

Methods:

1. Peel bananas, cut into small pieces, store in a ziplock bag and freeze overnight.
2. To make the banana ice-cream, pour whipping cream into the blender and start blending, adding pieces of the frozen banana little by little until all is used up.
3. Pour the mixture into a container, cover with lid and leave in the freezer for few hours.
4. Serve in bowls topped with your favourite toppings.  

Stuffed Bitter Gourd With Preserved Black Bean Sauce

As I've mentioned in my earlier blog post, I am using the leftover meat mixture to cook another meat and vegetable dish for dinner.  Here I present to you all, my favorite Bitter Gourd dish...

Ingredients:
Meat mixture can be viewed here
1 medium bitter gourd
1/2 tbsp fermented salted black beans (rinsed, drained and set aside)
2 large cloves garlic (peeled and minced)
1 tbsp cooking oil
1 tbsp shaoxing wine
1 tbsp light soya sauce
Dash of sugar
Salt (to taste)
3 - 4 tbsp water
Drizzle of corn flour mixture (for thickening)
Wolfberries/Kei Chi (one each for the stuffed bitter gourd)

Methods:

1. Wash bitter gourd, cut into rings and remove the core.  Place them on a plate and sprinkle some salt over and let sit for few minutes.  Wash off the salt, blanched in boiling water for about 2 minutes and dish onto a plate.
2. Stuff the bitter gourd rings with the meat mixture, gently press as the meat when cooked will shrink a little. Top with a kei chi.
3. Arrange the stuffed bitter gourd on a steaming plate and steam using medium-high heat until the meat is cooked and the bitter gourd is soft.  I prefer my bitter gourd to have a slight crunch, so I shorten the steaming time.
4. Dish the steamed bitter gourd onto a serving dish.
5. In a heated wok add in cooking oil, saute the minced garlic until fragrant, then add in the fermented salted black beans and continue to stir for a quick minute.  Add in water, shaoxing wine, light soya sauce, sugar and stir to mix.  Taste for correct seasoning, add dash of salt if needed.  Thicken with corn flour mixture, off the heat and pour sauce over the stuffed bitter gourd.
6. Ready to serve!

"Simple Yet Yummylicious!"

Steamed Pork Patty With Salted Fish

This is one popular home-cooked dish which has been handed down from one generations to another.  I believe each family have their own version of it with slight difference in ingredients and seasonings used and not to mention the taste.  My family too have our own version, which I will share later, but for this write-up I am sharing an online recipe which I've tried two days ago.  My grandson Brendan loves this dish and he gave his "Thumbs Up!"  Here's to share with all my friends and readers of my blog.

Ingredients:

500g minced pork

1 tbsp salted fish meat (diced)

2 tbsp carrot (chopped)

1/2 tbsp light soya sauce

1 1/2 tbsp shaoxing wine

1 tbsp corn flour

1/2 tsp grounded white pepper

Drizzle of sesame oil

2 tbsp water

Methods:

1. In a large bowl add in all the ingredients, mix well and slap the mixture a few times into the mixing bowl until it becomes sticky. Taste for correct seasoning.
2. Place the mixture in a steaming plate and spread it evenly with the back of a spoon. Since the mixture is not that salty I drizzle 2 tbsp of light soya sauce over the top of the meat.
3. Steam for for about 15 minutes on medium-high heat uncovered.
4. Remove from heat and serve immediately with a plate of freshly cooked warm rice.
5. If desired you can sprinkle some chopped spring onion over the top before serving.

Notes:

1. The addition of corn flour and slapping of the meat into the mixing bowl allows the meat to have a more bouncy texture.
2. I didn't use all the meat mixture for steaming this dish, and for the balance of the meat mixture I use to make stuffed bitter gourd.  For this recipe I will share in my next post.

This recipe is adapted from "Eat What Tonight" with slight adjustments for purpose of my family's preference.

Matcha Latte Agar-Agar

Recently I bought Matcha Powder with the intention of trying out a cake recipe.  Before I get to try it out, a dessert recipe flip through my eyes.  Thus, might as well try it out as I have all the other needed ingredients. Ta...daa...

Ingredients:
1 tbsp Matcha powder, dissolved in 2 tbsp hot water
8g Agar-agar powder
400ml milk
300ml water
120g caster sugar

Methods:

1. In a small pot, whisk the agar-agar powder and water until smooth.  Bring to a low boil and cook, stirring for 2 minutes.
2. Remove from heat and whisk in the matcha paste and sugar until dissolved.  Let it cool.
3. Add in the milk and stir to combine.
4. Transfer to a loaf tin and chill in the refrigerator for at least 4 hours until set.
5. Cut and serve.

This recipe is adapted from Sarah Benjamin.

Stir-fried pumpkin with black fungus and chicken

WoW!! It's a YUMMYLICIOUS  week of "The Golden Pumpkin!"  Another appetizing dish which I am going to share is the combination of pumpkin, black fungus and chicken meat. Anyone interested??

Ingredients:
150g pumpkin slices (1/2cm thick)
2 pieces black fungus (soaked, trim and cut into strips)
1 chicken thigh (deboned and cut into cubes)
3 garlic cloves (peeled and chopped)
Pinch of salt (to taste)
1 1/2 tbsp cooking oil
Water 

Marinade for chicken cubes
1/2 tbsp oyster sauce
dash of grounded white pepper
1 tbsp Shaoxing Wine
1/2 tsp corn flour

Methods:

1. In a heated wok add cooking oil and saute chopped garlic for a few seconds.  Add the marinated chicken cubes and stir-fry until half cooked.  Then add the pumpkin cubes and wood fungus and continue to stir fry for a few minutes.
2. Add in 1/4 cup of water, stir to mix and let it simmer.  Continue stirring to ensure even cooking of the pumpkin and chicken.  Taste for correct seasoning and add salt if needed.  If the dish dries up too fast add more water.
3. Once the chicken and pumpkin are cooked through off the heat and dish up onto a plate.
4. Ready to serve!

Notes: I serve it as a dish with rice for dinner accompanied with other dishes.

Recipe adapted from "Elinluv's Tidbits Corner."

Pumpkin Tang Yuan With Sago Pearls In Coconut Milk

With the leftover pumpkin, the second recipe which I am going to cook is a dessert.  Tang Yuan have always been my favorite dessert, which I don't only cook once a year during the Winter Solstice or Dongzhi Festival, instead, I enjoys cooking it all year round.  

I was fascinated by an online recipe from "Cook With Mi" just before I get to sleep last night and decided to have this recipe as the first-to-cook dish for today. 

Ingredients: (Serves 4)
(A) Tang Yuan
100g fresh pumpkin flesh (skin, seed removed and cut into cubes)
100g glutinous rice flour (sifted)
Water

(B) Sago
75g sago pearls
Water

(C) Coconut Milk
Half grated coconut
Water 
Granulated sugar (to taste)
Pinch of salt
3 pandan leaves (knotted) 

Methods:

1. Steam pumpkin until soft and mashed.
2. In a mixing bowl add glutinous rice flour, mashed pumpkin and slowly add water bit by bit and knead using hand until a soft non-sticky dough is formed.  If the dough is too soft add a bit more glutinous rice flour until you get the right consistency.
3. Take a small portion of the dough and roll it into balls (sizes according to your own preference) and place them on a flat plate.  Repeat until all the dough is finished.
4. To cook the tang yuan balls, boil water in a pot and once the water is boiling drop the balls into the water and let it boil for about 1 to 2 minutes.  Once the balls floats to the surface it is cooked.  Using a slotted spatula dish out the tang yuan balls and place them into a bowl filled with ice water.  This is to let the tang yuan to remain chewy.  Set aside.
5. To prepare the sago pearls, boil a pot 3/4 filled with water, when boiling add in the sago pearls and continue to cook using medium heat, stirring often until translucent. Dish out, drain the sago pearls and put them into a bowl of cold water.  Set aside.
6. To prepare the coconut milk, add a bowl of water into the grated coconut, mix it well and squeeze out the coconut milk (I use my hand) and let it run through a sift. I repeat this step for three times to get the most milk out of the grated coconut.
7. Pour the coconut milk into a pot, add more water if necessary, put in the knotted pandan leaves, sugar, pinch of salt and bring to a boil using medium-low heat, stirring until sugar dissolves.  Once it starts boiling turn heat to low and continue to simmer for another minute.  Drain the tang yuan and sago pearls using a sift and add them into the coconut milk. Continue to simmer for another minute, stir to mix, then off the heat and remove pot from the stove and let it sit on the kitchen top with lid half open to let it cool.
8. The dessert is ready to be served either warm, at room temperature or have it cold by putting them into the fridge for 2 to 3 hours.

This dessert is so soothing especially on this hot weather, and having it cold from the fridge is something which I yearn for everyday if possible ~ smile ~  I prefer to cook more soup out of it and use more sago pearls as its so refreshing!  It's "simple yet yummylicious!"

I adapt this recipe from "Cook With Mi" with some amendments to suit my own cooking style.

Pumpkin Soup

With the weather getting hotter by day, I've decided to cook something comforting to satisfy my taste bud. Since I have a whole pumpkin sitting in my pantry I am making this yummylicious "Pumpkin Soup".

Ingredients needed: (Serves 3)

• 600g pumpkin (peeled and cubed)

• 1 onion (peeled and roughly chopped)
• 1 potato (peeled and cubed)

• 2 tbsp cooking oil
• 600ml water
• Chicken stock granules (to taste)
• Dash of grounded white pepper

Methods:

1. In a medium heated wok add cooking oil and fry chopped onions for a minute.  Add chopped potato and pumpkin and continue to stir-fry for a further few more minutes.
2. Pour in water and bring to a boil. 
3. Add chicken stock granules by teaspoon and taste for correct seasoning.  Continue to simmer until the potato and pumpkin are soft.  
4. Remove from heat and let it cool down.
5. Pour the mixture into a blender bowl and puree until smooth.
6. Pour the puree into a pot and bring to a boil using low heat, stirring to ensure that the soup does not stick to the bottom of the pot and gets burnt.
7. Remove from heat and dish into serving bowls.
8. Sprinkle dash of grounded white pepper and serve immediately.

Cotton Yoghurt Small Cakes

The name of this cakes "Cotton Yoghurt Small Cakes" really are as soft and light as cotton and indeed when chilled in the fridge they are like "chilled cheesecake".  Addition to that, the lemony taste is awesome!

Ingredients:
4 eggs (separated)
3/4 cup natural yoghurt
60g plain flour
1 tbsp lemon juice
lemon zest from 1 lemon
40g melted butter
75g castor sugar

Methods:

1. In a bowl stir egg yolks with a hand whisk and pour in yoghurt and stir till combined.
2. Sift in half of the flour, stir well gently, followed by the remaining flour and mix well again.
3. Add lemon juice and lemon zest, mix well.  Pour in melted butter and fold well with a rubber spatula.
4. Whisk egg whites at low speed till foamy and gradually add in sugar and continue to beat at medium speed till peak forms. 
5. Fold 1/2 of the egg whites to egg yolk mixtures.  Then return the egg yolk mixtures to the meringue and fold well.
6. Pour batter evenly into lined paper cups in muffin pan and gently bang the muffin pan to release air bubbles.
7. Bake in preheated oven for about 25-30 minutes.
8. Remove muffin pan from oven and drop 2-3 times on table top to release hot air and leave cakes to cool on a wire rack.  Dust with some cocoa powder. 
9. The small cakes are ready to be served!

Notes: I baked using two different types of paper cups as I have only one muffin pan which can bake only six small cakes. For that I am using the paper liners. The remaining batter I pour them into three hard paper cups.

This recipe is adapted here with slight adjustments.

Crunchy Fried Hong Boi Fish or Ikan Gonjeng

Hong Boi Fish or known as Ikan Gonjeng in Malay, are the favorite of many.  It is normally deep-fried in hot oil until golden in colour and crunchy.  Most people will just prepare the fish in the normal way, but my late mother-in-law taught me this special way to prepare it so that when fried the whole fish can be eaten, without any leftover bones. Though it is more time consuming to clean and prepare the fish, but it is a worthy effort. Young children are also able to eat them without having to worry about small bones. The picture below tells it all....

How to prepare the fish:

1. Use a sharp knife, remove head and slice off the stomach area which are having sharp bones.
2. Scale the fish and wash clean.
3. Place the fish flat horizontally with the tail on the left side of our hand on the chopping board.  Run your knife above the middle bone, starting from the head area down to the tail (as seen in the picture), then turn over the other side and do the same, after which cut off the middle bone and discard.  Repeat until all is done.
4. Sprinkle some salt and grounded white pepper over the fish and mix gently, so that both sides of the fish will still remain intact.
5. Just before deep frying dust some corn flour over the fish, gently mix it to ensure that all the fish are well dusted.
6. Deep fry in a deep wok until golden brown.
7. Dish and drain on kitchen towel.
8. The crunchy fish is ready to be served!

Stuffed Bean Curd Puffs

I have been thinking about what dish to cook out of minced meat and prawns??? As I was flipping through the pages of some old recipe books, all of a sudden a recipe struck my mind "Stuffed Bean Curd Puffs!"  This recipe from SEASHORE - Meatballs and Dumplings, Page 36 gave me great inspiration. Thus, the next morning, I grab a packet of Bean Curd Puffs from the wet market and here's what I've created.  With the remaining filling mixtures I roll it into meatballs, deep-fried and serve them side by side with the fried stuffed bean curd puffs.  Not to mention, I served it with the freshly home-made Thai Sweet Chili Sauce.

Ingredients:

A packet of bean curd puff

Oil for deep frying

Fillings:

1 1/2 cup minced pork

A handful of prawns (peeled, deveined and cut into small cubes)

1 tbsp carrot (chopped)

1 tbsp corn flour

1/2 tbsp light soy sauce

Drizzle of sesame oil

Salt and pepper (to taste)

Methods:

1. Mix all the filling ingredients in a bowl and knead till firm.  Set aside.
2. Slit the center of the bean curd puffs lengthwise and turn them inside out carefully. Stuff fillings into the bean curd puffs.
3. In a deep wok heat oil and deep fry stuffed bean curd puffs using medium heat until cooked and crispy on the outside.
4. Dish and drain on kitchen paper.
5. For the remaining filling mixtures, roll into balls and deep fry until cooked and golden.  Dish and drain on kitchen paper.
6. Serve the fried stuffed bean curd puffs and meatballs in a serving dish along side with Thai Sweet Chili Sauce.
7. Enjoy!

Thai Sweet Chili Sauce

Thai Sweet Chili Sauce is my family's favorite, and we have been buying the ready made ones from Supermarket shelves.  Through "trial and error" I finally came up with the most preferred taste for my family: a combination of slightly salty, sourish and sweet! In my final attempt I made another batch for my mum and brother's family to taste, and out came the verdict "YES!" So, from now on I will be adapting this recipe.  

Ingredients:

3 red chilies (deseeded and cut into chunks)

3 - 4 bird's eye chili (deseeded) - amount based on your preference

5 garlic cloves (peeled)

1/4 cup vinegar

3/4 cup water

1/4 cup + 1 tbsp granulated sugar

1/2 tsp salt

Cornflour mixture (for thickening)

Methods:

1. Add red chilies, bird's eye chili, garlic, vinegar, granulated sugar, salt and 1/4 cup water into the blending beaker and puree using a hand blender. 
2. Transfer mixture to a pot, add in the remaining water and bring to a boil.
3. Switch heat to low and simmer while stirring occasionally for about 2 - 3 minutes.
4. Whisk in cornflour mixture and continue to simmer until the mixture thickens slightly, and is of your preferred consistency. (it must not be too thick or thin).
5. Dish into a bowl and let it cool completely.
6. Store in a glass jar and refrigerate.