Banana Apple Smoothie

Ingredients: (makes 1 glass)

3 medium bananas (sliced and frozen)

1 small apple (peeled, cored and chopped)

1 cup cold milk (add more if needed)

Honey (to sweeten) I did not add as the ripe bananas are sweet

Methods:

1. In a blender jar, add all the ingredients.  
2. Blend together until smooth.
3. Check the consistency, if it is too thick add more milk to dilute it and blend again for 5 seconds.
4. Pour into serving glass and serve immediately.

I adapted this recipe from 'foodviva.com' with slight adjustment to suit my preference.

Singapore Chili Prawns

 

Ingredients: (serves 3)

12 large prawns (heads and tails left intact but bodies peeled and deveined)

4 mild red chilies (roughly chopped)

6 garlic cloves (peeled and roughly chopped)

3 shallots (peeled and roughly chopped)

1/2" ginger (peeled and chopped)

3 tbsp. cooking oil

1/2 tbsp. cornflour mix with 1 tbsp. water

1 egg, whisked

Spring onion/coriander  - to serve

Tomato ketchup mixture: (mix in a bowl)

1/4 cup tomato ketchup

1 tbsp. soybean paste (lightly grind using a mortar and pestle)

1 tbsp. sugar (more to taste)

1/2 tsp. sea salt (more to taste)

1 1/2 cup water

Methods:

1. Place the chilies, garlic, shallots and ginger in a bowl of a hand blender, pulse until the ingredients are finely chopped, and set aside for later use.
2. In a heated wok of medium heat, add cooking oil.  Add the chili mixture and cook, stirring constantly until the shallots are translucent and fragrant.  Turn heat up and then add the tomato ketchup mixture.  Simmer for 2-3 minutes to allow the flavors to infuse, and taste for correct seasoning; adding more sugar and salt if needed.  Then add the prawns and toss to coat.  Cover with a lid and cook until prawns are just cooked.  Pour in the cornflour mixture and cook, stirring until the sauce is thick.  Then drizzle in the egg, stir to mix the egg through the sauce.  Off the heat.  Transfer the prawns and sauce to a serving plate.  Top with spring onion/coriander, and serve.

I adapted this yummylicious recipe from 'Marion's Kitchen' with slight adjustment to suit my cooking preference.

Coffee Cake

 

Ingredients:

4 egg yolks

1 whole egg

20 g. caster sugar

50 g. corn oil

1 tbsp. instant coffee

2 tbsp. hot water

60 ml.  milk

1/2 tsp. coffee essence

95 g. plain flour (sifted)

15 g. corn flour (sifted)

4 egg whites

1 tsp. lemon juice

70 g. caster sugar

Almond nibs (sprinkle top)

Methods:

1. In a bowl, add egg yolks, 1 whole egg and caster sugar.  Whisk with a hand whisk to mix, then add corn oil.  Continue to whisk until combined.
2. In a small bowl, mix instant coffee powder with hot water until dissolved. Add the coffee mixture into the egg mixture, milk, and coffee essence.  Stir with whisk until combined.
3. Add plain flour and corn flour into egg mixture, whisk to stir until no streaks of flour are seen.  Set aside.
4. In a mixer bowl, add egg whites and beat until fluffy.  Add in 1 tsp. lemon juice and caster sugar in 3 batches.  Beat until stiff peak form.
5. Add 1/3 meringue into egg mixture.  Stir using hand whisk.  Pour the batter into the meringue and mix well with whisk; then change to spatula until well combined.  Do not over mix the batter.
6. Pour batter into a lined 4.5" x 9" loaf tin.  Use spatula to smooth the top, knock the tin few times to remove air bubbles.
7. Sprinkle some almond nibs on top.
8. Bake in a preheated oven of 160 degree Celsius on 2nd lower rack for 40 minutes, or a skewer inserted in the middle comes out clean.  For the first 12 minutes of baking, make a cut in the middle of the cake (not too deep cut).  Continue baking.
9. Remove loaf tin from oven, and place on a wire rack to let cool down for 5 minutes.  Turn cake onto the wire rack and let it cool down before slicing.

I adapted this recipe from 'Kathrine Kwa Baking Tutorial.'

Pig Stomach Chicken Herbal Soup

Ingredients:

1 pig stomach (cleaned, blanched and cut into bite strip pieces)

4 pieces chicken (I use thighs and drumsticks)

4 pieces tangshen

6 pieces red dates

1 tbsp. wolf berries 

1/4 cup lotus seeds (soaked and remove the pith, if any)

1 tbsp. roughly chopped white pepper

Few slices of ginger (peeled)

Salt (to taste)

Enough water (for cooking)

Methods:

1. In a heated wok without oil, add pig stomach, ginger and pepper.  Fry until fragrant.
2. Add water and let it comes to a boil and off the heat.
3. Transfer into a clay pot. If more water is needed, use boiled hot water.
4. Add red dates, tangshen and lotus seeds.  Boil for 30 minutes or until the pig stomach is almost soft.
5. Add chicken pieces and continue to boil until the chicken are cooked.
6. Add salt (to taste) and wolf berries. Cook for another 5 minutes and remove from heat.
7. Serve hot.

This recipe is adapted from Youtube.