tag:blogger.com,1999:blog-3001579450013693192024-03-13T17:37:14.674+11:00Twenty Something & CookingWe speak for all the 'struggling' twenty-somethings out there, who are out of the nest and into a frying pan. Learning the ropes of stir-fry, pan-fry, pot-fry and finger-fry. We're constantly looking for new and, let's-never-forget, easy recipes to try. Anything that takes too much of preparation is out the window.Happee Monkeehttp://www.blogger.com/profile/01622141841379187621noreply@blogger.comBlogger81125tag:blogger.com,1999:blog-300157945001369319.post-54473465392213114532008-10-10T11:13:00.004+11:002008-10-10T11:32:46.362+11:00Vegetarian Basil Fritata with Blood Orange Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkmoy5grYGczbQfoZC5jaYS-0tfEagR00-KryvLlFS9HaxWsZMXGBm5savnSQPtIpZx9w0kG_e1tIPIIE2GhRdvKPj1qREiDLds8oIq7L99jDj2MM2D_ndCXt_yakx1oSxeX38IWIokU4/s1600-h/duofritata.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkmoy5grYGczbQfoZC5jaYS-0tfEagR00-KryvLlFS9HaxWsZMXGBm5savnSQPtIpZx9w0kG_e1tIPIIE2GhRdvKPj1qREiDLds8oIq7L99jDj2MM2D_ndCXt_yakx1oSxeX38IWIokU4/s400/duofritata.jpg" alt="" id="BLOGGER_PHOTO_ID_5255312116900920050" border="0" /></a><br />What do you do when you're feeling a little uninspired and sorry for yourself? How do you pick yourself up and bring yourself out of the pitying hole?<br /><br />Perhaps draw? Paint? Arrange colours on the plate and relish it with the simple joy that you can cook something from scratch? It does make me feel a little smarter.<br /><br />I read on The Age recently about Jamie Oliver's latest mission to save the Great Britain society from junk food poisoning. I missed the episode where he burst into outrage after witnessing that dinner for a particularly family consisted of kebab shavings and chips served out of polystyrene box. You may think it's disgusting (I thought it was) but behind the greasy 'truth', poor people believe they can't afford to buy healthy food. It's like how busy people believe that they don't have time for their family.<br /><br />I am a self-confessed tight arse. I keep a weekly budget of $20. I don't eat out because it costs less to cook my own meals. And if I do, it's for a special occasion and to enjoy the company of good friends. I don't spend my money on junk food or processed food. I often shop at fresh markets (and just before closing so I can strike a bigger bargain) and find that it's far cheaper than supermarkets.<br /><br />I think it's not nearly so much about poor people having no money to buy good food, I believe it's poor people making poor choices (in that article, it says that the family owns a plasma tv and most of the money is spent on chocolates and sweets for the kids). Busy people have no time because they choose to make time-poor decisions. I've seen incredibly busy CEO's make (the keyword here is 'MAKE') time for their kids' school dramas, competition, holidays. I think it's rather interesting about the choices we choose to make. (Of course I make many bad ones)<br /><br /><strong>Vegetarian Basil Fritata</strong> ( serves 4 )<br />----------------------------------------------------------------------------<br /><ul><li>4 eggs</li><li>250ml thickened cream</li><li>120g cheddar cheese</li><li>1 small zucchini, sliced</li><li>1 carrot, sliced</li><li>4 baby tomatoes, halved</li><li>100g pumpkin, sliced into small pieces</li><li>1 small onion, diced</li><li>1 tbsp of dried basil</li><li>salt and pepper</li></ul><strong>Method</strong>: <ol><li>Heat some olive oil in a frying pan.</li><li>Cook onions until translucent. Put vegetables in.</li><li>Cook until soft. Stir occasionally.</li><li>Beat eggs and add cream, basil, a pinch of salt and pepper to taste.</li><li>Preheat the oven to 180C.</li><li>Grease a baking tin with some butter or olive oil.</li><li>Arrange cherry tomatoes and cooked vegetables in the baking tin.</li><li>Pour egg mix in.</li><li>Sprinkle cheese and place in the oven for 30 - 40 minutes or when egg has completely set in the middle.</li></ol><strong>Blood Orange Salad</strong><br />----------------------------------------------------------------------------<p>You’ll need:</p> <ul><li>A mix of salad leaves</li><li>1 blood orange, skinned and sliced</li><li>1/4 cup walnuts, chopped</li><li>A drizzle of olive oil</li><li>salt and pepper to taste</li></ul> <p><strong>Method:</strong></p> <ol><li>Arrange salad leaves and blood orange on a plate.</li><li>Drizzle walnuts and then olive oil.</li><li>Season the salad with some salt and pepper. Serve with fritata.</li></ol>Happee Monkeehttp://www.blogger.com/profile/01622141841379187621noreply@blogger.com5tag:blogger.com,1999:blog-300157945001369319.post-44811914458915199502008-09-21T14:21:00.005+10:002008-09-21T14:25:52.446+10:00Weekend!Yosh! It's weekend! Don't you guys just love the weekend? :) It's time to relax, have fun and eat! ;) So, what's your typical weekend like? I'd usually spend one day doing grocery shopping, house chores and relaxing at home; and another day going out, eating, walking around town and catching up with friends! <br /><br />Once in awhile, I'll give myself a break from cooking during the weekends (whispher: lazy). *ahem* Hey, we need to explore and try all those good foods out there yeah? :D Well, since I'll be eating out for dinner tonight with my friends, I've decided to make myself a simple meal for brunch. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIZiQDWSRfUgPsayKP1N16Xb851imAfznVEgVsxOz2x2gLirhUPwTAHazTdUoEUEsQlwE6n8F7xOvXrDMxU_n3pU3KOisWwxhOwI2TQpE4gtc6cBUlviT62fYULmdmyTZ5ML1Xb3_fqW4/s1600-h/IMG080921+002R.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIZiQDWSRfUgPsayKP1N16Xb851imAfznVEgVsxOz2x2gLirhUPwTAHazTdUoEUEsQlwE6n8F7xOvXrDMxU_n3pU3KOisWwxhOwI2TQpE4gtc6cBUlviT62fYULmdmyTZ5ML1Xb3_fqW4/s400/IMG080921+002R.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5248322088537923602" /></a><br /><br /><b>Bacon and Egg Muffin</b><br />----------------------------------------------------------<br /><b>Ingredients</b> <br />- 1 Muffin<br />- 1 slice of Bacon<br />- 1 Egg<br />- 1 slice of Cheese<br />- Margerine<br /><br /><b>Method</b><br />1. Instead of toasting the muffin, I put it in the oven for 5 mins instead<br />2. Fry egg (I had my egg in omlette style, coz that's the only way I'll eat the yolk. :P)<br />3. Fry bacon<br />4. Spread margerine on muffins while it's still hot from the oven<br />5. Add a slice of cheese<br />6. Add egg<br />7. Add bacon<br />8. Eat! :D <br /><br />You can also add in some tomatoes/lettuce if you want a more balance meal. ;) Enjoy your weekend!<br /><br /><i>Quote of the day ~ Find happiness in simple things ~</i>Cheekyhttp://www.blogger.com/profile/14269539573065622603noreply@blogger.com3tag:blogger.com,1999:blog-300157945001369319.post-26243798188289216412008-09-17T21:28:00.008+10:002008-09-17T22:00:39.177+10:00To Dip or Not To Dip?Do you like dipping your food into drinks? I like dipping <i>Hup Seng cream crackers</i> into a cup of hot Milo or coffee. Oh, and of course dunking oreos into a glass of milk too! Yums. <br /><br />However, I find it strange for someone to dip his french fries into coke! Why would someone do that? Is it strange or it's just me? Dipping fries into sundae is totally acceptable, but not into soft drinks. Somehow mixing fries with any drinks for that matter seems wrong to me. :P <br /><br />It's also weird to see someone "drink" his mashed potatoes through a straw! Hahaha. I guess people have funny habits when it comes to eating too? :) Do you have any? <br /><br />I certainly don't mind mixing my food.. when it comes to this:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigLczxv9GjuZvYSWmRveKeHZFcq8fKLbBKdfPeTyl0UOSAZzqtZhdPtV3N6nY79teUnGw_J7upArYQX4GEY55H7rAjAk-iatuJqC6cyJp1yuZqZ3r_tBftZMxZaLPa6Pp0AqSGTnprDPg/s1600-h/IMG080120+202R.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigLczxv9GjuZvYSWmRveKeHZFcq8fKLbBKdfPeTyl0UOSAZzqtZhdPtV3N6nY79teUnGw_J7upArYQX4GEY55H7rAjAk-iatuJqC6cyJp1yuZqZ3r_tBftZMxZaLPa6Pp0AqSGTnprDPg/s400/IMG080120+202R.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5246955223667266738" /></a>Decadent chocolate chip cookies and chocolate chip ice-cream sandwich! Double choc chips yumminess! ;)<br /><br /><i>Quote of the day ~ Today is a gift, that is why it is called Present ~</i>Cheekyhttp://www.blogger.com/profile/14269539573065622603noreply@blogger.com3tag:blogger.com,1999:blog-300157945001369319.post-66958233264232305702008-08-31T22:37:00.010+10:002008-08-31T23:20:58.421+10:00Bubur Nasi Hitam<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWU-trG6Y-MiFrNMOOY7b9mzlJRDetgywQhW9qGqHhxeQ-rVumQ2yTRhu_hgOg8AceBSwnUF0ozpxf5u5BDh48gHBY_mKPPCT-VICVYW4ST78ZtwT7VphkXQ_qhKKJ9kY6si0Wgbogkl0/s1600-h/bubur-hitam20.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWU-trG6Y-MiFrNMOOY7b9mzlJRDetgywQhW9qGqHhxeQ-rVumQ2yTRhu_hgOg8AceBSwnUF0ozpxf5u5BDh48gHBY_mKPPCT-VICVYW4ST78ZtwT7VphkXQ_qhKKJ9kY6si0Wgbogkl0/s400/bubur-hitam20.jpg" alt="" id="BLOGGER_PHOTO_ID_5240671154617721938" border="0" /></a>I was an angry, sulky, rebellious teenager. I wasn't very comfortable in my own skin and I hated everything and everyone. In short, I was one big pain in the backside. I sure gave my parents hell (in return, my kids will probably provide me the same services because what goes around, comes around). I was a sad, pudgy kid who was confused about life and frankly speaking, a little lonely too.<br /><br />There are some of the reasons why I don't like keeping in touch with the past and when the past comes back to visit, I make attempts to avoid it like a bowl of bitter melon juice.<br /><br />However, a good book once read that you cannot bury the past. It only claws its way back to you. And true to its words, even though I've moved 6360 kilometers away from home, many of my former schoolmates have made, miraculously, the same decision. The result? Reunions.<br /><br />I've since resigned to the fact that the world is far too small to run away. And to make amends with the past, I bought her breakfast last weekend. If I had the chance to speak to my young self, I would say this: 1)Don't be too hard on your self. 2)Don't take life so seriously because it doesn't even take itself seriously. 3)People actually don't bite when you make the effort to know them.<br /><br /><span style="font-style: italic;">Bubur Nasi Hitam</span> translates as Black Rice Pudding. Deliciously drizzled with <span style="font-style: italic;">santan</span>, or coconut milk, it's an authentic Malaysian dessert served after dinner. Mom cooks it in a slow cooker the night before and that's why we have them for breakie in the mornings. I don't know why but I guess it's the same difference with cereal. It has the same consistency as Red Bean Soup but slightly thicker and richer (due to the coconut milk). It's best to add some dried <span style="font-style: italic;">longans </span>for an additional fruity sweetness but if you can't find any, it's fine as it is.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmUehdAwuhjLE0YDnZ1HuTq1QYpj5mPXHvhpkovJIAJQiFSLZD4dDvBXvSpNZ58AURpxmLwk9BqarfMrzf_7NrCpqM7PTY4gBqRH6YMF5aYJ1oiRs_pKwRahFcI99s2wcvuV-AmcrktBo/s1600-h/bubur-hitam.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmUehdAwuhjLE0YDnZ1HuTq1QYpj5mPXHvhpkovJIAJQiFSLZD4dDvBXvSpNZ58AURpxmLwk9BqarfMrzf_7NrCpqM7PTY4gBqRH6YMF5aYJ1oiRs_pKwRahFcI99s2wcvuV-AmcrktBo/s320/bubur-hitam.jpg" alt="" id="BLOGGER_PHOTO_ID_5240660482531209730" border="0" /></a><p></p><p><strong>Bubur Nasi Hitam</strong> (serves 4)<br />---------------------------------------------------------</p> <ul><li> 1¾ cup black glutinous rice</li><li> 2 pandan leaves or 1 tsp vanilla essence</li><li> 5 cups of water</li><li> ½ cup palm sugar</li><li> Pinch of salt</li><li> 1½ cups fresh squeezed thick coconut milk</li></ul> <p><strong>Method:</strong></p> <ol><li>Rinse rice thoroughly for 2 minutes under running water. Drain well.</li><li>Put water, rice and pandan leaves into a heavy-based pot.</li><li>Simmer over medium heat for approximately 40 minutes.</li><li>Add palm sugar syrup and continue to cook until most of the liquid has evaporated.</li><li>Season with a pinch of salt. Remove from heat, allow to cool.</li><li>Serve at room temperature, topped with a swirl of fresh squeezed creamy coconut milk.</li></ol>Happee Monkeehttp://www.blogger.com/profile/01622141841379187621noreply@blogger.com4tag:blogger.com,1999:blog-300157945001369319.post-38508195457051273162008-08-29T22:08:00.014+10:002008-08-30T12:37:58.222+10:00Stir-fry Fish with Fermented Black BeansHi! Here's another quick and simple dish to add to the list. Aahhh.. this is a lazy weekend for me! :D <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVg7ylFPcA689b0yn8LywsM_xB8Nuaw24nqEEq3LVE2CSCMkgOVcPa0vMs3t8zB5d_4wJ370ScAOPvJuHsGDhKlsH8VnmpWBQ4xxiti4-RWEdnsmtQJtJKmfCXtNlWuofFro19E4WUHJw/s1600-h/IMG080829+001R.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVg7ylFPcA689b0yn8LywsM_xB8Nuaw24nqEEq3LVE2CSCMkgOVcPa0vMs3t8zB5d_4wJ370ScAOPvJuHsGDhKlsH8VnmpWBQ4xxiti4-RWEdnsmtQJtJKmfCXtNlWuofFro19E4WUHJw/s400/IMG080829+001R.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5239911118331222898" /></a><br /><b>Stir-fry Fish with Fermented Black Beans</b><br />----------------------------------------------------------<br /><b>Ingredients</b> <br />- 1 Basa fish fillet<br />- Fermented Black beans (hmm.. this is tricky.. I don't know how to put the measurement for this.. around 20 beans? 1 spoonful? hehe)<br />- Garlic<br />- 1 stalk of spring onion<br /><br /><b>Method</b><br />1. Rinse some fermented black beans with water and mash them a little<br />2. Chop spring onion<br />3. Cut fish fillet into preferred size<br />4. Marinate fish with mashed fermented black beans<br />5. Chop garlic finely<br />4. Fry garlic in a pan till fragrant<br />5. Add marinated fish pieces with mashed fermented black beans<br />8. Stir fry fish pieces till they're cooked<br />9. Add chopped spring onion and stir through together<br />10. Serve with rice<br /><br />Notice that I didn't add any soy sauce or salt to the dish. That's because the fermented black beans I used were quite salty. They gave the fish just the right amount of flavour. ;)<br /><br /><i>Quote of the day ~ A smile is the best accessory to wear ~</i>Cheekyhttp://www.blogger.com/profile/14269539573065622603noreply@blogger.com3tag:blogger.com,1999:blog-300157945001369319.post-70476647235321871772008-08-27T20:49:00.013+10:002008-08-27T21:54:11.264+10:00Easy Peasy Stir-fry BeansHi! I'm back. *winks at Monkee* Gotta apologise for the lack of update from me. I've been occupied with some other activities (whisper: lazy). Thanks Monkee for posting up so many wonderful recipes and all those yummilicious photos! :)<br /><br />Here's a simple recipe for a quick dish, very fast to whip up when you're hungry after work.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVbDCqxur1gic02O9cekbUDqGZs9AX0pCBxkzr2BLThHyq0F8JjXsHFxmxlGjVcbR2eIiU3u7O1aWKZ1zRrQhcerGYWWZs9XFV94-zTIFuNRhmwNLLmK44q39gbanpRmRCN7iPg6kzcD0/s1600-h/IMG080827+003R.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVbDCqxur1gic02O9cekbUDqGZs9AX0pCBxkzr2BLThHyq0F8JjXsHFxmxlGjVcbR2eIiU3u7O1aWKZ1zRrQhcerGYWWZs9XFV94-zTIFuNRhmwNLLmK44q39gbanpRmRCN7iPg6kzcD0/s400/IMG080827+003R.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5239152987798723762" /></a><br /><b>Stir fry Beans</b><br />----------------------------------------------------------<br /><b>Ingredients</b> (for 2 persons)<br />- 100g minced pork<br />- String beans (hmm.. measurement for this? I just grabbed 3 hands full of them when I was shopping at the vege mart.. haha!)<br />- Garlic<br />- Soy sauce or salt<br /><br /><b>Method</b><br />1. Wash and cut string beans <br />2. Marinate minced pork with soy sauce or salt<br />3. Chop garlic finely<br />4. Fry garlic in a pan till fragrant<br />5. Add marinated minced pork and stir through together<br />6. Add string beans and stir fry till they're cooked<br />7. Add salt or soy sauce to taste<br />8. Add some water and let it simmer for 5 mins if you like the beans to be softer<br />9. Serve with rice<br /><br />I just had this today. ;) Hope you'll enjoy it too!<br /><br /><i>Quote of the day ~ The time you enjoy wasting is not wasted ~</i>Cheekyhttp://www.blogger.com/profile/14269539573065622603noreply@blogger.com4tag:blogger.com,1999:blog-300157945001369319.post-28101177317377558962008-08-27T10:32:00.001+10:002008-08-27T00:41:15.321+10:00Peeping Pear & Passionfruit Pudding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUiddpWpfwQrE9bo3ybyQJ1MqcxP6ivk11kfVIBYAJEgf2vzlJZ784KHEXHQqlF33N9z7e-Z6qCNpYWEN4a6UZtRhWiLPA85iTmIUbU6lefhyKX-qpPpcEm-AyF0a0oAdxCnWMSiIz1vI/s1600-h/Peek-a-Pear.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUiddpWpfwQrE9bo3ybyQJ1MqcxP6ivk11kfVIBYAJEgf2vzlJZ784KHEXHQqlF33N9z7e-Z6qCNpYWEN4a6UZtRhWiLPA85iTmIUbU6lefhyKX-qpPpcEm-AyF0a0oAdxCnWMSiIz1vI/s320/Peek-a-Pear.jpg" alt="" id="BLOGGER_PHOTO_ID_5238833223388264530" border="0" /></a>There's something wrong with <a href="http://mabletan.com/">Happee Monkee</a> *sobs* I really hopes it comes back up online soon. I suppose this might be a sign to devote more tender loving care to my first born - Twenty Something which started off as a blog for a group of twenty-somethings. It's a little sad how it's become more like a one-man show. So, my second wish for tonight (I hope my fairy godmother's listening) is that the other twenty-somethings comes back from wherever they are and blog again. More is always merrier. Especially around food.<br /><br />I've adapted this recipe from last week's copy of <a href="http://www.theage.com.au/entertainment/epicure/">Epicure</a>. I've added passionfruit for a few reasons: 1) I had it in the refrigerator 2) I thought the citrus acidity could help with chemically balancing the bi-carb soda. (I'm not sure if it worked, but it looks OK).<br /><br />I avoid using baking powder because I found that it contains aluminum. It may not be much but I've become a firm believer that a little bit of everything can one day amount to make a big something.<br /><br />Bi-carb soda works with acid (as it's alkaline-based) to release carbon dioxide which gives the cake a boost. Hence, the rising effect. In fact, there's why some heirloom chocolate cakes has vinegar in it. It has the acid compound to react with the bi-carbonate soda. Compared to baking powder, it has less chemical compounds in it and I reckon it makes a healthier alternative. But that's just me. If you personally feel it doesn't work as well as baking powder, then please do replace the soda bicarb in this recipe. The end result should be the same: a moist pudding with the glorious scent of passionfruit and the soft sweet flesh of pear.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWopX-R8qUEuLXI_7HUwiKCKsoF4RrYIXe94OF1mOnCHPlFQ2eDOVxhBhkC3mTiH3tymFpNZbKMPjbES6Su2rFD4e2lQ-WOEBFEn3ujldMVRiBPaxaP0jxtJ6FxY-ZR9ueoq33koAF_8M/s1600-h/slicepear.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWopX-R8qUEuLXI_7HUwiKCKsoF4RrYIXe94OF1mOnCHPlFQ2eDOVxhBhkC3mTiH3tymFpNZbKMPjbES6Su2rFD4e2lQ-WOEBFEn3ujldMVRiBPaxaP0jxtJ6FxY-ZR9ueoq33koAF_8M/s320/slicepear.jpg" alt="" id="BLOGGER_PHOTO_ID_5238833229019673250" border="0" /></a><span style="font-weight: bold;">Peeping Pear Passionfruit Pudding</span> ( serves 6 )<br />---------------------------------------------------------------<br /><ul><li>6 small ripe pears</li><li>100g palm sugar or brown sugar</li><li>600ml water</li><li>2 cinnamon sticks or 2 tbsp ground cinnamon </li><li>3/4 cup butter (approx. 150g)</li><li>3/4 cup caster sugar (approx 150g)</li><li>2 eggs</li><li>1/2 cup self raising flour, sifted</li><li>1 tsp soda bi-carbonate</li><li>4 passionfruits</li><li>2 tbsp milk</li></ul><span style="font-weight: bold;">Method:</span><br /><ol><li>Bring sugar, cinnamon and water to boil.</li><li>Poach the pears for 10 minutes or until pears are tender when pierced with a skewer.</li><li>Pre-heat oven to 180C and grease baking dish.</li><li>Beat butter, bi-carb and sugar until light and fluffy.</li><li>Add eggs one at a time.<br /></li><li>Then mix in passionfruit pulp.</li><li>Fold in half the flour, the milk and then the second half of the flour. Combine until smooth.</li><li>Spoon into the baking dish.</li><li>Trim the base of the pear and place firmly into the batter.</li><li>Bake for 40 minutes or until pudding is set in the middle.</li><li>Serve with icing sugar and thickened cream.</li></ol>Happee Monkeehttp://www.blogger.com/profile/01622141841379187621noreply@blogger.com5tag:blogger.com,1999:blog-300157945001369319.post-29477663811233358302008-08-26T16:56:00.005+10:002008-08-26T17:17:03.079+10:00Otak-Otak (Spicy Fish Mousse)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJd2bNaVyeS0l5uFV0SG-wWszBdNeYGpiCkpDBkPfHmwdNPykSxYqowfUOp8T-dlw8Z-cuHD-IGIo1nVTg2GJJYditdB4jNILUFkjyUOBh7Fr9voN9kliy-k_vDZJWTJM-gubU03Qlgo/s1600-h/otak-otak.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJd2bNaVyeS0l5uFV0SG-wWszBdNeYGpiCkpDBkPfHmwdNPykSxYqowfUOp8T-dlw8Z-cuHD-IGIo1nVTg2GJJYditdB4jNILUFkjyUOBh7Fr9voN9kliy-k_vDZJWTJM-gubU03Qlgo/s320/otak-otak.jpg" alt="" id="BLOGGER_PHOTO_ID_5238716978031899986" border="0" /></a>For once, I decided to start blogging with Twenty Something & Cooking instead of <a href="http://mabletan.com/">Happee Monkee</a>. I feel bad having to use the same material twice. So today, I decided to dance to a different tune.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfo2tb7g3PmpTaOKr1AIJGUnc9DrzFxWjpZ17nBFjysLcWzRQjnk881tVA-bEksVvpH4toSmHhnQ-Yrgp0Bjc53e64qAQuE1KI6fCCdsso4jnHnAI68G_mmIpdX7VkCJhD33nMzzMaru8/s1600-h/otak-otak2.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfo2tb7g3PmpTaOKr1AIJGUnc9DrzFxWjpZ17nBFjysLcWzRQjnk881tVA-bEksVvpH4toSmHhnQ-Yrgp0Bjc53e64qAQuE1KI6fCCdsso4jnHnAI68G_mmIpdX7VkCJhD33nMzzMaru8/s320/otak-otak2.jpg" alt="" id="BLOGGER_PHOTO_ID_5238721213146478386" border="0" /></a><br />Lately, I've been invited to a few gourmet events. One was Taste of Melbourne last Friday and just yesterday I met Peter Doyle of Est. at a Kiehl's launch. To tell you the truth, I hadn't heard of him before and apparently, he's quite a big shot in the culinary world. The man in flesh is really down-to-earth and friendly, a little shy and very unassuming. It's nice to know that fame and glamour doesn't always impact someone negatively.<br /><br />Anyway, after all the gourmet eating, I think it might have gotten to my head as much as my stomach. <span style="font-style: italic;">Otak-Otak</span> is a very conventional home dish. I love how the spice, herbs and fish works so well into a moussy smoothness. I don't know why it's called <span style="font-style: italic;">Otak-Otak</span><span style="font-weight: bold;"><span style="font-weight: bold;"> </span></span>because it translates as 'brain' in Malay. Perhaps there is truth in the belief that eating lots of fish makes you brainier. I'm not sure. But what I'm sure is that it's absolutely yummy.<br /><br /><span style="font-weight: bold;">Otak-Otak </span>(<span style="font-style: italic;">Spicy Fish Mousse</span>)<br />----------------------------------------------------------<br /><ul><li>400g white fish fillets</li><li>1/2 cup (8 tbsp) of red curry paste</li><li>1 tbsp cornflour</li><li>mint leaves</li><li>1 egg</li><li>2 teaspoons of lime juice</li><li>1 cup of coconut milk</li><li>1 teaspoon of fish sauce</li><li>1/2 tsp white pepper</li></ul><span style="font-weight: bold;">Method:</span><br /><ol><li>Chop fish into small pieces or to make into a paste, work it in a food processor.</li><li>Mix all the ingredients together.</li><li>Marinate for 20 - 30 minutes.</li><li>Steam it on medium-high heat for 15 minutes until cooked and set.</li></ol><span style="font-weight: bold;">Variation:</span><br /><ol><li>Make an aluminum foil envelope or a loaf tin and bake for 20 minutes in a preheated oven at 170C till skewer comes out clean.</li><li>Bake in a bain marie (loaf tin) in a pre-heated oven at 150-175 degree Celcius (300-350 degree F) for 20-25 minutes till skewer comes out clean when it is put into the centre of the fish cake.</li></ol>Happee Monkeehttp://www.blogger.com/profile/01622141841379187621noreply@blogger.com0tag:blogger.com,1999:blog-300157945001369319.post-85141251736160875742008-08-25T17:20:00.000+10:002008-08-26T18:19:43.949+10:005 Reasons Why You Should Start Food Blogging<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKRYw2LZTxbmmUdemVjGXuskCoeyTrSSOXCuOyG_snU-gKbCrMv21w6bnFTenVqpRcD32YtyqYnSO3-kDuZ4xoei8hD8BFxcLSdcJOJQ9fEQMnApm2sWvtabLjRquXiOBtezjwsJpNPPc/s1600-h/Peek-a-Pear.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKRYw2LZTxbmmUdemVjGXuskCoeyTrSSOXCuOyG_snU-gKbCrMv21w6bnFTenVqpRcD32YtyqYnSO3-kDuZ4xoei8hD8BFxcLSdcJOJQ9fEQMnApm2sWvtabLjRquXiOBtezjwsJpNPPc/s320/Peek-a-Pear.jpg" alt="" id="BLOGGER_PHOTO_ID_5238723620090696866" border="0" /></a>If you've been spending a lot of time looking at food blogs, let me tell you why you should finally start your own.<br /><br />1. You'll meet new people from all over the world.<br />There is a huge food community out there. Like ginormous! And the support that foodies have for each other is fantastic. They have the funniest and most entertaining anecdotes. So if you're feeling lonely, you're just a step away from making some great new friends.<br /><br />2. You'll get to go to fun parties.<br />Okay okay, that doesn't automatically happen. After I started blogging, people have invited me to food events because to them, I'm a 'food person'. I've never been a gourmet person and experiencing it has brought food to a whole new level for me. Quality vs. quantity.<br /><br />3. You'll start cooking healthier (hence eating healthier).<br />I find myself more particular with my ingredients. I shop more at fresh markets, buy free range eggs, eat more vegetables etc. I like to know what I put in my food rather than buying pre-made food and guessing. I like having more colours and variations just because it makes it unique. I experiment more. I can go on and on about this but it might become 10 reasons instead of 5.<br /><br />4. You'll make/ eat things you've never made/ eaten before.<br />I've never made pastry from scratch. I've never made <span style="font-style: italic;">ba chang</span> (Chinese festival food). I've never had rhubarb in my life. Food blogging is the perfect excuse to start.<br /><br />5. You'll see the beauty in food.<br />I no longer look at food just as food. When I'm taking food pictures I make sure that it looks sexy. So sexy that you want to eat it. Okay, let's keep this friendly for children. Food photography is definitely the most amazing part for me. I just cannot wait to make something look beautiful to be put on screen. Ah ... eye candy.Happee Monkeehttp://www.blogger.com/profile/01622141841379187621noreply@blogger.com6tag:blogger.com,1999:blog-300157945001369319.post-58259572972819363312008-08-23T00:36:00.001+10:002008-08-24T00:59:17.694+10:00No Yeast Pizza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGXMyXkjyNFm6jJ0mg5pUBHHDNGc3HaIcs-NMIoBVRQdBt02QwOPyXVYOErj0JS8xbGM4dMvhMRVJR46x0gULx-CVGgR6XcCAiTCD-IzGT-thVCzBPhqXJWafP7qODCpQk1nX5bJponec/s1600-h/baconpizza.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGXMyXkjyNFm6jJ0mg5pUBHHDNGc3HaIcs-NMIoBVRQdBt02QwOPyXVYOErj0JS8xbGM4dMvhMRVJR46x0gULx-CVGgR6XcCAiTCD-IzGT-thVCzBPhqXJWafP7qODCpQk1nX5bJponec/s320/baconpizza.jpg" alt="" id="BLOGGER_PHOTO_ID_5237726900535187378" border="0" /></a>I didn't do this intentionally. I just hadn't realize that the packet of dried yeast in my drawer had expired two years ago. Since Mr. G and I had already done all our shopping for the morning, I decided to think of a substitute. Besides, my aching legs were begging me no more (read: lazy); it was another cold and wet morning (read: lazy); Mr. G had to do some reading for work on Monday (read: lazy).<br /><br />So instead of doing the proper thing, this lazy twenty-something took the leap and jumped into improvisation. Hence, a 'no-yeast-pizza'. It wasn't bad. I reckon it tasted pretty good. Mr. G couldn't tell the difference (very often he just enjoys his food while I scrutinize the food). I liked how the dough was herby and the additional fresh basil worked lovely bringing the pizza home.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi0xvXi940vfNTHmvP90GRT5nlpYOAtIVbBDwNuq2gGPwiztVClJCZ33wbUWITZ88d2tqRHeniYDWzbCS5JFrmkoSauJ8ChBetDDvX1v3H3dFTsXPqB3c-ADz-u4xGAUMKd2ugw2BrHvk/s1600-h/hamb4+%282%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi0xvXi940vfNTHmvP90GRT5nlpYOAtIVbBDwNuq2gGPwiztVClJCZ33wbUWITZ88d2tqRHeniYDWzbCS5JFrmkoSauJ8ChBetDDvX1v3H3dFTsXPqB3c-ADz-u4xGAUMKd2ugw2BrHvk/s320/hamb4+%282%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5237722857505500402" border="0" /></a>This recipe was adapted from <a href="http://arundathi-foodblog.blogspot.com/">Arudathi's blog</a>. You can get the original recipe (with yeast) <a href="http://arundathi-foodblog.blogspot.com/2008/08/pizza.html">here</a>.<br /><br /><span style="font-weight: bold;">No Yeast Pizza</span> (serves 2)<br />-----------------------------------------------------------------------<br /><ul><li>1 1/2 cup self-raising flour</li><li>1 tsp salt</li><li>1 tsp baking soda</li><li>1/2 cup warm water</li><li>1 tbsp olive oil</li><li>2 tbsp dried herbs of choice (basil’s great!)</li><li>1/2 tsp lemon juice (to activate the alkaline in the baking soda)</li></ul> <p><strong>Method:</strong></p> <ol><li>Preheat the oven to 220C.</li><li>Mix all the dry ingredients together in a large mixing bowl.</li><li>Add the olive oil and water and combine to form a ball.</li><li>Knead just until it forms a smooth dough.</li><li>Divide the dough into half.</li><li>Roll out the dough on baking paper till required thickness.</li><li>Add your favourite toppings and bake for 10 minutes.</li></ol>Happee Monkeehttp://www.blogger.com/profile/01622141841379187621noreply@blogger.com4tag:blogger.com,1999:blog-300157945001369319.post-62873155473515057142008-08-22T12:09:00.000+10:002008-08-24T00:35:39.739+10:00Taste of Melbourne<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg71l-NMlA7mXETqNQ-PxorK-2KS5rIZ3pIcSSde0X7L4mI72-UgV_uXIKrehNBBt-4q0YbbW78Dh_7XuhL8-gXeVGunG-lWaYe9cxYcJwkhFoe0l1_CGsiPvmBe3oLbRO_EHd2IjXZwCs/s1600-h/_8223669.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg71l-NMlA7mXETqNQ-PxorK-2KS5rIZ3pIcSSde0X7L4mI72-UgV_uXIKrehNBBt-4q0YbbW78Dh_7XuhL8-gXeVGunG-lWaYe9cxYcJwkhFoe0l1_CGsiPvmBe3oLbRO_EHd2IjXZwCs/s200/_8223669.jpg" alt="" id="BLOGGER_PHOTO_ID_5237716411737741522" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" 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src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcX3UF5SXUsiYndQ0VZHzVLYIlInUIPjvkok_V0zTYRg-1L_wxNqaOJxpD4GAUVDvFu7FGu7rnOfVYQPdW2rTowIWwM8rtAbYRb9CbIrJ2U2vcsLul5dTUt2ztqKQ-Jj_f1MOnGd3R02E/s200/_8223716.jpg" alt="" id="BLOGGER_PHOTO_ID_5237716800236951378" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZJqPzn24Cf4GRShqtMnKthnolRl0iyUl8cje_Rm_czgOpDimecfpbhyphenhyphenmBjR4XYZRFhqXQuxN3fxHkaC0fl1SqI8VeTEWAjumrHc_FRj26ddijVLoTgIDxkDfWpavtIAwXKf_IkVH5RQ/s1600-h/_8223722.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZJqPzn24Cf4GRShqtMnKthnolRl0iyUl8cje_Rm_czgOpDimecfpbhyphenhyphenmBjR4XYZRFhqXQuxN3fxHkaC0fl1SqI8VeTEWAjumrHc_FRj26ddijVLoTgIDxkDfWpavtIAwXKf_IkVH5RQ/s200/_8223722.jpg" alt="" id="BLOGGER_PHOTO_ID_5237717746218984994" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmGKggRlbmprEuo2CYuBdgFkwmwcjhWsg-oIWaSJOOi32JKY1qeVrjFRpycmG-koqZUNK1Hcmt7KNc243-9EpIMPKE1P7G_VKzaKZ4jJNhwajYX0p27MhyxLettTOU6ah_6qd8EBDwxJM/s1600-h/_8223719.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmGKggRlbmprEuo2CYuBdgFkwmwcjhWsg-oIWaSJOOi32JKY1qeVrjFRpycmG-koqZUNK1Hcmt7KNc243-9EpIMPKE1P7G_VKzaKZ4jJNhwajYX0p27MhyxLettTOU6ah_6qd8EBDwxJM/s200/_8223719.jpg" alt="" id="BLOGGER_PHOTO_ID_5237716803366865394" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0FyuEuSRtGmCMyJMstrluzadRhe1i0Fx-azcYKEek-2OW64iQ7u8a4eiCv8tFpjYSB-PfdgosdaI0xc-A_w3V87oaRM19auYpiI9JW3WoajaLrESh4EYrtbRzwCtvI8yac1499bMokvc/s1600-h/_8223727.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0FyuEuSRtGmCMyJMstrluzadRhe1i0Fx-azcYKEek-2OW64iQ7u8a4eiCv8tFpjYSB-PfdgosdaI0xc-A_w3V87oaRM19auYpiI9JW3WoajaLrESh4EYrtbRzwCtvI8yac1499bMokvc/s200/_8223727.jpg" alt="" id="BLOGGER_PHOTO_ID_5237718578229910706" border="0" /></a><br /><br />Sophie, a former colleague of mine from good ol' magazine days, rang me the other day. Our conversation went like this:<br />S: Hey Mabs, I've got something really serious to talk to you about.<br />M: Uh...<br />S: Okay Okay it's not <span style="font-style: italic;">that</span> serious but...<br />M: ... (in cold sweat)<br />S: I wanted to ask if you would like to go to <span style="font-style: italic;">Taste of Melbourne</span> this Friday with me?<br /><br />I had a great time just eating, watching a food demo, meeting people, and just being with my gorgeous friend Soph. We saw Tobie Puttock (Executive Head Chef of Fifteen Melbourne and author of Daily Italian) but I was too shy to ask him for a photo. That was my slice of celeb chef spotting. What a great way to start the weekend.Happee Monkeehttp://www.blogger.com/profile/01622141841379187621noreply@blogger.com2tag:blogger.com,1999:blog-300157945001369319.post-38581317900214759002008-08-21T21:37:00.006+10:002008-08-21T21:59:34.584+10:00Home-Made Bolognese Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyhyphenhypheng0Ykjz1ebPSuCKr4XqH6BxuQyVKyQ3Fe6bQrEyfbYRO3w5DYKrzGraOfLSd1Savkr2BK-hzNErnm_L8okzMIgf2vqOgk-OdLwV-I1UUKbqVBCAeUq9gVxkUBJC9oi38-ErMqMI3_I/s1600-h/TSpasta.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyhyphenhypheng0Ykjz1ebPSuCKr4XqH6BxuQyVKyQ3Fe6bQrEyfbYRO3w5DYKrzGraOfLSd1Savkr2BK-hzNErnm_L8okzMIgf2vqOgk-OdLwV-I1UUKbqVBCAeUq9gVxkUBJC9oi38-ErMqMI3_I/s320/TSpasta.jpg" alt="" id="BLOGGER_PHOTO_ID_5236938886685650690" border="0" /></a><br />I really owe it to Donna Hay, Australian food stylist & writer, for my love for food + photography. While I was still working with seventeen Magazine, my editor had put me in charge of the food column.<br /><br />At first, panic. I've always heard stories about food styling. It sounded excruciating.<br /><br />I remember that I kept it very simple the first month. I bought ready made stuff and focussed on making it look good. But as the months past, I found myself enjoying it more. I even started cooking. Making something look according to how I wanted it to be became a fanatical obsession.<br /><br />No one would come near me when I was in the kitchen. I would wake up early in the morning to start. Pack it in my mother's picnic baskets, ferry it to work not before making sure every sauce, meat and morsel was safe and sound in my back sit.<br /><br />The first thing I did when I arrived at the office was to go straight to the studios. I saw no one but the food and photographer the entire day. I would not be disturbed.<br /><br />Yes, I can be cold and intense when I was 'in the zone'. So full of concentration I was that people would shrivel in fear just looking at me or at the sound of my bark.<br /><br />Today, I am not so ... uptight. But I must say that Mr. G has suffered from The Look if he dared prod a finger in the picture out of jest. Poor man. I don't know if he's quite recovered yet.<br /><br /><strong>Home-Made Bolognese Sauce<br /><span style="font-weight: normal;">--------------------------------------------------------------------------------</span><br /></strong><ul><li>3 tbsp olive oil</li><li>1 brown onion, diced</li><li>4 cloves garlic, chopped</li><li>800g mince</li><li>plain flour, for dusting</li><li>1 cup dry red wine</li><li>1 can chopped tomato</li><li>1 cup water</li><li>1/4 cup tomato paste</li><li>5 bay leaves</li><li>1 tbsp brown sugar</li><li>sea salt</li></ul><strong>Method:</strong> <ol><li>Heat olive oil in a pan over medium heat.</li><li>Add garlic, cook until fragrant and then add the onions. Stir till onions are slightly transparent and then remove from pan.</li><li>Add olive oil and increase heat to high.</li><li>Dust the mince in flour and cook until brown. Add the onion and garlic back in the pan.</li><li>Gradually add the wine, scraping the bottom of the pan. Cook for 1 - 2 minutes or until liquid is reduced by half.</li><li>Add tomatoes, paste, water, bay leaves, sugar and salt. Stir to combine.</li><li>Leave to cook until sauce is thick (approximately an hour).</li></ol>For an exciting variation on how else to enjoy the ragu, click <a href="http://www.mabletan.com/?p=44">here</a> to go to Happee Monkee.Happee Monkeehttp://www.blogger.com/profile/01622141841379187621noreply@blogger.com0tag:blogger.com,1999:blog-300157945001369319.post-90265934783639477812008-08-18T09:13:00.004+10:002008-08-18T09:42:03.646+10:00Award Time!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifm9Nm3nGQSJjXwAeTf8AobrYCx8kb9HpxK0DmFGv00_W7_oMTHkSDoWc0M4k6brSLYQabx5KcfR5A9Pxcxzu68KPHwnNehR0qk7EVTVmk874zKIfiJKc3_s8rCyN2WFUxXETimx7aV_s/s1600-h/awardbrilliant_weblog%5B1%5D.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifm9Nm3nGQSJjXwAeTf8AobrYCx8kb9HpxK0DmFGv00_W7_oMTHkSDoWc0M4k6brSLYQabx5KcfR5A9Pxcxzu68KPHwnNehR0qk7EVTVmk874zKIfiJKc3_s8rCyN2WFUxXETimx7aV_s/s320/awardbrilliant_weblog%5B1%5D.jpg" alt="" id="BLOGGER_PHOTO_ID_5235631577745519298" border="0" /></a>Woohoo! It's our first award! Oh yea! Thanks Margaret (from <a href="http://kitchen-delights.blogspot.com/">Kitchen Delights</a>) for thinking about us. I've often seen awards on other foodie blogs and I must admit, feeling quite envious. My child-within is now satisfied. So I'm prancing around my living room - on behalf of everyone on 20-something :)<br /><br />I'll be passing this on to some fabulous food blogs as well to follow the rules of the Brillante Weblog. The rules for receiving the Brillante Weblog award are as follows:<br /><ul><li>Post the logo on your blog.</li><li>Add a link to the person who nominated you.</li><li>Nominate 5 other people for this award and add links to their blog.</li><li>Leave a message for the people you've nominated.</li></ul>And the nominees are:<br /><ol><li>Christy of <a href="http://5typesofsugar.blogspot.com/">5 Types of Sugar and Other Treats</a></li><li>Mochachocolata-Rita of <a href="http://mochachocolatarita.blogspot.com/">Mochachocolata-Rita</a></li><li>Patricia of <a href="http://technicolorkitcheninenglish.blogspot.com/">Technicolor Kitchen</a></li><li>Helen of <a href="http://tartelette.blogspot.com/">Tartelette</a></li><li>Lore of <a href="http://culinarty.sapiensworks.com/">Culinarty</a></li></ol>Happee Monkeehttp://www.blogger.com/profile/01622141841379187621noreply@blogger.com4tag:blogger.com,1999:blog-300157945001369319.post-33148818520054734012008-08-17T19:11:00.012+10:002008-08-17T20:27:12.916+10:00Cherry Strudel<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiII4dsZCU0lgqy3quJHQWIlOEMkUmIuPZ_gWCoeX0yRJbY9SWlZkPYDtSLOX9VlnQJd6ekYXnr76IfheS-FQOkaVSx_DDC9C_LvyciXOD2L4LWWufxcykLdXcD0t316RuIzMrJu39V5hE/s1600-h/TSstrudel.jpg"></a><div style="text-align: left;"><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl3Yhh-9kvGnnOyfN4MypJe5w6BbLzLA5k0LKgc27UiwYf-iNcD3R2Uny-TQ2-L50ToCLdZMYle1tr43w9jgz4xjm2T3SyX_j_sp70WvGgp2AcyvRdy3Wj1HiFeylZj9sT3Al3w4SKx48/s1600-h/Cherry-Strudel.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl3Yhh-9kvGnnOyfN4MypJe5w6BbLzLA5k0LKgc27UiwYf-iNcD3R2Uny-TQ2-L50ToCLdZMYle1tr43w9jgz4xjm2T3SyX_j_sp70WvGgp2AcyvRdy3Wj1HiFeylZj9sT3Al3w4SKx48/s320/Cherry-Strudel.jpg" alt="" id="BLOGGER_PHOTO_ID_5235416300283375762" border="0" /></a><br /></div>I had extra cherries from the cherry pie. Good stuff must never go to waste so I decided to use them for another recipe: strudel. They tasted absolutely heavenly. I now wished I kept more for myself - but for the sake of my girth, I must refrain. The ruby red cherries work so well with the creamy whiteness of the strudel filling. My first strudel was when I was in Perth couple of years ago. A friend was kind enough to insist. I must thank her persistence for my first taste of heaven.<br /></div><br />Have you been to Perth, Western Australia? If you haven't, try googling: Corica. The apple strudel is to absolutely die for.<br /><br />When I was traveling around Hong Kong with Mom, we met another Malaysian who had been living in Perth for a long time. She divulged an alternative close to the heavenly strudel. Close, but you must try the real deal if you're in the neighborhood. Promise?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZqM1ymZuYeFqND32crCewX4OoX1IafLl75cQcabQdj2TmG6Xif1DxyKfcedZqEHR2yuAQcnX2wLu34SS9UqYNfnHK0xH6aWLT2CgSCAN-0LwZ0AG-COju7OVqq3yhQGlApBPfXMhtflo/s1600-h/Applesq.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZqM1ymZuYeFqND32crCewX4OoX1IafLl75cQcabQdj2TmG6Xif1DxyKfcedZqEHR2yuAQcnX2wLu34SS9UqYNfnHK0xH6aWLT2CgSCAN-0LwZ0AG-COju7OVqq3yhQGlApBPfXMhtflo/s320/Applesq.jpg" alt="" id="BLOGGER_PHOTO_ID_5235429863137903186" border="0" /></a><span style="font-weight: bold;">Cherry Strudel</span> (serves 4)<br />-----------------------------------------------------------------<br /><ul><li>1 puff pastry sheet</li><li>2 tbsp icing sugar</li><li>1 egg yolk</li><li>200ml thickened cream</li><li>1 cup cherries</li><li>2 tbsp caster sugar</li><li>1 tbsp plain flour</li><li>2 tsp ground cinnamon</li><li>brown sugar to sprinkle</li></ul> <p><strong>Method:</strong></p> <ol><li>Preheat the oven to 180C</li><li>Cut the puff pastry into half.</li><li>Brush some egg yolk on it.</li><li>Sprinkle some brown sugar and place it in the oven for 20 minutes or until pastry is golden and fluffy.</li><li>Set aside and let it cool.</li><li>Mix cherries, caster sugar, flour and cinnamon together.</li><li>Whip cream until light and fluffy.</li><li>Assemble strudel together first by putting cream on one pastry, then the cherry mixture and finally top it with the second pastry sheet.</li><li>Decorate with lots and lots and lots of icing sugar. Refrigerate for at least 30 minutes.</li></ol>Happee Monkeehttp://www.blogger.com/profile/01622141841379187621noreply@blogger.com1tag:blogger.com,1999:blog-300157945001369319.post-81767124980109290172008-08-16T17:59:00.008+10:002008-08-16T18:53:35.834+10:00French Women Don't Get Fat by Mirelle Guiliano<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.amazon.com/gp/product/B000TZVPSW?ie=UTF8&tag=wwwbrainworks-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B000TZVPSW"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYqXH1luqqyrO3d1F9X9nNGgpeYaQPuISiEwM7IQ_oXI42C7wlHaKagC0mKhRFbrauhVrp6phvYZCWNzLV-DMuNcslkRKvFdS99g88VtGsip0zb8ZAitn2KhyQFi8uAe4yFkPyOtrwe8g/s400/21vlUFB3t2L._SL160_.jpg" alt="" id="BLOGGER_PHOTO_ID_5235023292282616178" border="0" /></a><br /><div style="text-align: left;">I bought this book over eBay recently:<a href="http://www.amazon.com/gp/product/B000TZVPSW?ie=UTF8&tag=wwwbrainworks-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B000TZVPSW">French Women Don't Get Fat: The Secret of Eating For Pleasure</a><img src="http://www.assoc-amazon.com/e/ir?t=wwwbrainworks-20&l=as2&o=1&a=B000TZVPSW" alt="" style="border: medium none ! important; margin: 0px ! important;" border="0" height="1" width="1" /> by Mireille Guiliano. As I go deeper into the book, I find that it's a cleverly written book about balance. Control. Eating with your head and not your stomach.<br /><br />I'm glad that it isn't about dieting (which for sure, it'd be thrown out in a minute - wouldn't even consider buying it) because I'm not great follower of diet. First of all, I have no discipline. Second, I believe in healthy, fresh, nutritious food. Thirdly, I love food too much to give it up. Well, completely, at least.<br /><br />There is this chapter which Guiliano asks all women (and men) to do: Go to the fresh markets. No, not supermarkets - but the noisy, open, sometimes wet markets where food has just been plucked from Mother Nature's nurturing breast. Fat juicy carrots, seasonable produce, barn-laid eggs. I bought a dozen of eggs today (I have now switched to barn-laid or free range because I like to think the chickens were stress-free and happy) so I can try my hand at some new (healthy) recipes for the coming week. They were the hugest, freshest, brownest looking eggs I have ever seen! I'm sure they'll taste glorious too.<br /><br />The point that she makes is that it holds more flavour. And we eat more only because we don't taste the burst of flavour in our food. When our palates have been fulfilled and we can enjoy each and every mouthful, we naturally eat less. When we eat less, we grow (horizontally) less.<br /><br />There is another point that Guiliano writes, which is, portion control. Not to over do the eating. I find that a hard one to follow. It's a matter of lagom - Swedish for 'not too much, not too little'. Why the sudden interjection of Swedish? That's a little secret that I will keep for a few more months. :)<br /><br />There is also special detoxifying brew recommended by Guiliano that is known as the <a href="http://scour.com/view/result/?URL=http://www.recipezaar.com/211185">Magic Leek Soup</a>. I've tried it once and uhm... well, I need more love in there. I do however, consciously drink more water now - which is another thing mentioned in the book. And walking. It's time I've picked up the habit again. I fear that the couch has been my friend for far too long.<br /><br />If you find a copy of the book, do have a look in it and you'll find it light and witty. There are very simple recipes to follow as well and well-worth your time exploring.<br /></div>Happee Monkeehttp://www.blogger.com/profile/01622141841379187621noreply@blogger.com1tag:blogger.com,1999:blog-300157945001369319.post-65337269819926579182008-08-15T22:36:00.003+10:002008-08-15T22:50:08.120+10:00Bolognese Puffs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ylE1L9h74fVOUp-sDXZFQW_Aqat4ThxOpbstobBb0ezEBburSvChJMQ_Bqsxk__YMz5MDgMp5kKb5EVkkE9KFnT38tRacn8TdTMBpvKtPseEvfXs_RXoVD2dOBTti21nixDY8mh0QS4/s1600-h/puffs.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ylE1L9h74fVOUp-sDXZFQW_Aqat4ThxOpbstobBb0ezEBburSvChJMQ_Bqsxk__YMz5MDgMp5kKb5EVkkE9KFnT38tRacn8TdTMBpvKtPseEvfXs_RXoVD2dOBTti21nixDY8mh0QS4/s320/puffs.jpg" alt="" id="BLOGGER_PHOTO_ID_5234724912163253394" border="0" /></a>Whoever said food is <span style="font-style: italic;">just</span> food is either dull and uncreative or never had anything besides spaghetti-in-a-can. Nothing is a '<span style="font-style: italic;">just</span>'. No one is a '<span style="font-style: italic;">just</span>'. Food and people are exactly the same. What we are on the inside, we create and express to the external. Art, music, stories are no different from cooking.<br /><br />So I salute all you food bloggers out there. You and your best friend - the camera.<br /><br />My copy of Donna Hay finally arrived in the mailbox. I particularly enjoyed their <span style="font-style: italic;">osso busco</span> recipe which I've adapted into <span style="font-style: italic;">ragu</span> - Italian tomato-based meat sauce. It's hearty, wholesome and 'hmmm-so-good-for-the-soul'. Now, the twist to this is that you can have it in many ways. I've put it together with puff pastry and it's absolutely delicious! I couldn't wait to get it into my mouth. Which unfortunately did very little good to my mouth. :(<br /><strong><br />Home-Made Bolognese Sauce<br /><span style="font-weight: normal;">--------------------------------------------------------------------------</span><br /></strong> <ul><li>olive oil</li><li>1 brown onion, diced</li><li>4 cloves garlic, chopped</li><li>800g mince</li><li>plain flour, for dusting</li><li>1 cup dry red wine</li><li>1 can chopped tomato</li><li>1 cup water</li><li>1/4 cup tomato paste</li><li>5 bay leaves</li><li>1 tbsp brown sugar</li><li>sea salt</li></ul><strong>Method:</strong> <ol><li>Heat olive oil in a pan over medium heat.</li><li>Add garlic, cook until fragrant and then add the onions. Stir till onions are slightly transparent and then remove from pan.</li><li>Add olive oil and increase heat to high.</li><li>Dust the mince in flour and cook until brown. Add the onion and garlic back in the pan.</li><li>Gradually add the wine, scraping the bottom of the pan. Cook for 1 - 2 minutes or until liquid is reduced by half.</li><li>Add tomatoes, paste, water, bay leaves, sugar and salt. Stir to combine.</li><li>Leave to cook until sauce is thick (approximately an hour).</li></ol><strong>To assemble:</strong> You need one sheet of puff pastry. Cut it into half. Add <span style="font-style: italic;">ragu </span>on one side of pastry. Fold it. Seal it by pressing down the edges with a fork. Brush some milk on it and put it in a preheated oven of 180C for 15 minutes. Remove from oven, be careful, as it will be very hot, and sprinkle some cheddar cheese on top. Return the puffs in the oven and bake for another 5 - 10 minutes or until cheese is melted and golden.Happee Monkeehttp://www.blogger.com/profile/01622141841379187621noreply@blogger.com3tag:blogger.com,1999:blog-300157945001369319.post-38256042981868682032008-08-14T11:01:00.005+10:002008-08-14T11:26:24.792+10:00Cherry Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhn0OUoUFJ407G35KV6ZHLPpnOjmeMvkBKguaE3dYnIBclqLH6lflcMeIZ6l5QdoeNI-2XfM3-huSDnX4RdGYbVvIDEVYUWUNFnJaXMXHCetyUssN2gP7iFVPc2YgIbe-SX3eQl9oCVIc/s1600-h/duocherries.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhn0OUoUFJ407G35KV6ZHLPpnOjmeMvkBKguaE3dYnIBclqLH6lflcMeIZ6l5QdoeNI-2XfM3-huSDnX4RdGYbVvIDEVYUWUNFnJaXMXHCetyUssN2gP7iFVPc2YgIbe-SX3eQl9oCVIc/s400/duocherries.jpg" alt="" id="BLOGGER_PHOTO_ID_5234172675458659074" border="0" /></a><br />Do you love cherry-stained smacking lips? You do? <span style="font-style: italic;">You do</span>? Well, get out of here and grab yourself a bucket for some happy-tra-la-la-la cherry picking! If you're a super cherry enthusiast, you'll <span style="font-style: italic;">even</span> have not one ...(wait for it)... but TEN sticky red juicy fingers! Don't forget to spit out those pits. Make it fun! Make it naughty. Stick it in a straw and pit shoot your nasty neighbours.<br /><br />I love cherries. I go crazy with cherries. I so l-u-r-v-e cherries.<br /><br />It's not cherry season yet but they had some imported from the U.S. (you lucky people). The other week, I was craving for apple pie and Mr. G wanted cherry. So I bought granny smiths and cherries to have double the pie glutton! Oh why not? There's always spring to lose the winter weight.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirp13wTENaxjBdn92Na-MGtw4_Z4u8Idibe_uiI0Pw8Q_tEk9lrktrQdZMcgj5OcoUKFA8qogzVsBLj21NHI4pFyhAImvorosb3d0U2EzWxrRZWKqN3dqG8bWsB9UMKdL5ONasdJXct_E/s1600-h/eatpie.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirp13wTENaxjBdn92Na-MGtw4_Z4u8Idibe_uiI0Pw8Q_tEk9lrktrQdZMcgj5OcoUKFA8qogzVsBLj21NHI4pFyhAImvorosb3d0U2EzWxrRZWKqN3dqG8bWsB9UMKdL5ONasdJXct_E/s320/eatpie.jpg" alt="" id="BLOGGER_PHOTO_ID_5234177414516752802" border="0" /></a><strong>Cherry Pie</strong> ( serves 8 )<br /><p>——————————————————————–</p> <p><strong>Sweet Shortcrust Pastry</strong> (<em>adapted from Donna Hay</em>)</p> <ul><li>2 cups plain flour</li><li>3 tbsp caster sugar</li><li>150g cold butter, chopped</li><li>2-3 tbsp iced water</li><li>one egg, beaten</li><li>sugar to sprinkle</li></ul> <p><strong>Filling:</strong></p> <ul><li>4 (approx. 920g) cups cherries, pitted</li><li>1 cup sugar</li><li>1/4 cup flour</li><li>1/2 teaspoon cinnamon</li></ul> <p><strong>Method:</strong></p> <ol><li>Preheat the oven to 180C.</li><li>Put flour, sugar and butter together.</li><li>Combine everything with fingers or in a food processor until it resembles fine breadcrumbs.</li><li>Add enough ice water to form a smooth dough.</li><li>Knead the dough, wrap in a plastic wrap and refrigerate for 30 minutes.</li><li>Mix ingredients for filling.</li><li>Roll out pastry on a lightly floured surface or between non-stick baking paper until 2 - 3mm thick.</li><li>Line the tart tin.</li><li>Put top crust on. Cut vent slits in top crust.</li><li>Brush with egg and sprinkle with sugar.</li><li>Bake for 30 minutes or until crust is a golden colour.</li></ol>Happee Monkeehttp://www.blogger.com/profile/01622141841379187621noreply@blogger.com4tag:blogger.com,1999:blog-300157945001369319.post-40356153633516915802008-08-13T09:46:00.003+10:002008-08-13T10:19:02.259+10:00Apple Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9KN7liuFIKuontQtv4iji1zH9EAIDDyOS2QW4xlfp0OrNydrumuF0iPsFfpuJA0NvrH45-g3DVcC0coh5hjHefWk_mlyG286a6QlhZr5x5zXx8j6PFtHUYhCDvdUCtCD8oaI0uEhMETg/s1600-h/appleduo.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9KN7liuFIKuontQtv4iji1zH9EAIDDyOS2QW4xlfp0OrNydrumuF0iPsFfpuJA0NvrH45-g3DVcC0coh5hjHefWk_mlyG286a6QlhZr5x5zXx8j6PFtHUYhCDvdUCtCD8oaI0uEhMETg/s400/appleduo.jpg" alt="" id="BLOGGER_PHOTO_ID_5233785808332416786" border="0" /></a>This didn't turn out the way I'd wanted it to. It was my first attempt at making pie from scratch (- which means no cheating with the base!) and I didn't really know what to expect. It didn't turn out badly, just, lumpy. I reflect that it might be from a few things:<br />1. I didn't refrigerate the dough for 20 to 30 minutes which was vital for the dough to harden and bind.<br />2. I didn't have 1.5 kg apples and used less.<br /><br />So this is what happened: the dough was so soft that it fell apart before I could put it into the pie tin. And because there was less apples than required, it was a rather lame, lumpy looking pie.<br />Thank goodness it tasted fine because it was KK Tuesday. And Tuesday is a mini family reunion at G's place. Everyone comes back from where they are have gather round the family table to catch up. It's a rather nice atmosphere. Full of stories, laughter, jokes, silly things and always makes me feel a little less homesick. :)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicWQM7u9P4U0WhBU95S7hRvZCJOBI4abL_zsD035zfc1DFMhH8IYYYFZwPS_DoOLmkMN62axuSOiJRDxbM7KWUoEF_heVQ6PBCWhuvus5DnP-m5g-aAGDJLk_RT74MJC9rl5sdGAUM6_M/s1600-h/applepie.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicWQM7u9P4U0WhBU95S7hRvZCJOBI4abL_zsD035zfc1DFMhH8IYYYFZwPS_DoOLmkMN62axuSOiJRDxbM7KWUoEF_heVQ6PBCWhuvus5DnP-m5g-aAGDJLk_RT74MJC9rl5sdGAUM6_M/s400/applepie.jpg" alt="" id="BLOGGER_PHOTO_ID_5233789520453585634" border="0" /></a><br /><p><strong>Apple Pie </strong>( serves 8 )<strong><br />—————————————————<br />Ingredients:</strong></p> <p><em><strong>For Pastry:</strong></em></p> <ul><li>1 cup self-raising flour</li><li>1 cup plain flour</li><li>1/2 tsp salt</li><li>150g butter, cold and chopped into small cubes</li><li>1/4 cup caster sugar</li><li>1 egg</li><li>1 tbsp cold water</li><li>an egg yoke</li><li>1 tbsp milk</li><li>1 tsp flour</li><li>1 tsp sugar</li></ul> <p><em><strong>For Pie Filling</strong></em></p> <ul><li>1.5Kg Golden Delicious or Granny Smith apples</li><li>1 cup water</li><li>3-6 Cloves (whole) or 1 tbsp of ground cinnamon</li><li>1/4 cup caster sugar</li><li>1 level tbsp plain flour</li></ul> <p><strong>——————————————————–<br />Method:<br />——————————————————–</strong></p> <p><em><strong>For Pastry</strong></em></p> <ol><li>Sift flours, sugar, butter and salt into a mixing bowl.</li><li>Rub the butter and flour with finger until combined.</li><li>Add egg and water mixing quickly into dough.</li><li>Press the mixture together with hands.</li><li>Knead lightly with a little extra flour.</li><li>Set aside and refrigerate for 30 minutes.</li></ol> <p><em><strong>For Pie Filling</strong></em></p> <ol><li>Peel, core and slice apples.</li><li>Place apples into a large saucepan with water and cloves (or cinnamon).</li><li>Cover and simmer over a low heat for 10 minutes.</li><li>Shake the pan occasionally until apples are tender, not soft.</li><li> Drain the excess liquid. Set apples aside to cool.</li><li>When cool, remove the cloves.</li><li>In a bowl, mix the apples with the sugar and flour.</li></ol> <p><em><strong>To Assemble:</strong></em></p> <ol><li>Preheat the oven at 190C (375F).</li><li>Divide the pastry into two-thirds and one-third.</li><li>Roll out two-thirds of the pastry on a lightly floured surface until 3mm thick.</li><li>Place it in a shallow 22cm pie tin.</li><li>Fill with the apples.</li><li>Brush the milk on the edges of the pastry</li><li>Roll out the remaining pastry to fit over the top of the pie.</li><li>With the fork (dusted in flour), press the edges of the pie to seal firmly.</li><li>Cut the excess pastry with a knife.</li><li>Brush the top of the pie with the egg yoke and sprinkle with sugar.</li><li>Place in the oven for 30 minutes, or until golden and crisp.</li></ol>Happee Monkeehttp://www.blogger.com/profile/01622141841379187621noreply@blogger.com3tag:blogger.com,1999:blog-300157945001369319.post-86644473978562665382008-08-06T13:36:00.003+10:002008-08-06T13:56:49.666+10:00Chocolate Brownies with White Chocolate Topping<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEvP3O1adIqyrHi-kRWkOv4AOnLJwejmXVHMfJ-pJsyndT61BdiEiTazhNfiJAD4fPVsNjF8Ptp9NJ-IsbVCurKc1q7WOZuvzvQN2Vuo_q-P9ErYp6dED5ky_3kzPzCSjQJQqZElXzIco/s1600-h/TSBrownie.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEvP3O1adIqyrHi-kRWkOv4AOnLJwejmXVHMfJ-pJsyndT61BdiEiTazhNfiJAD4fPVsNjF8Ptp9NJ-IsbVCurKc1q7WOZuvzvQN2Vuo_q-P9ErYp6dED5ky_3kzPzCSjQJQqZElXzIco/s400/TSBrownie.jpg" alt="" id="BLOGGER_PHOTO_ID_5231243702292031490" border="0" /></a>Chocolate cravings were calling out and since P. was back from his trip from North Pole (ok, close to the Antartic to be precise) I thought I made some brownies for him and for my weekend getaway to Portland. Pictures <a href="http://mabletan.com/">here </a>(and if it's not there then it's coming soon). Surprisingly the beach wasn't <span style="font-style: italic;">too</span> cold. The warmth of the locals made up for it and also the wonderful dogs! I've never seen happier dogs!<br /><br />I've got such a soft spot for animals. When I was growing up, we had two adult dogs and seven puppies. Mom wasn't too happy about being the lone person responsible for all the pets and so one day when the kids were at school, she gave the puppies away. We were left with a fat little puppy, which I refused to let go off, his mom, Lucky, and a beautiful white male, Rex. After the dogs died of old age, we had three chicks (which didn't live very long) followed by, two cats - Snowy and Ruby, and much later, goldfish.<br /><br />I've always wanted rabbits but never had them. Once, a hawk got caught in our roof and although it was a vicious thing, it was smart and fascinating. It's just too damn bad I can't have any in my little apartment now. Sigh.<br /><p><strong>Chocolate Brownies</strong><br />———————————————————-<br />185g butter, melted<br />1/4 cup cocoa butter, sifted<br />1 cup caster sugar<br />2 eggs<br />1 cup self-raising flour. sifted</p> <p><strong>Method</strong><br />1. Preheat the oven at to 160c (325f).<br />2. Place the butter, cocoa, eggs, sugar and flour in a bowl and mix until smooth.<br />3. Spoon into 20cm (8 in) square slice tin (buttered).<br />4. Bake for 45 - 50 mins or until skewer comes out clean when tested.<br />5. Remove from oven and let it cool.<br />6. Melt white chocolate in microwave for 1 minute. Remove, stir and reheat for another minute.<br />7. Spoon the white chocolate over the brownie really quickly using back and forth strokes - not unlike sifting flour or using a Wii controller. <img src="http://www.mabletan.com/wp-includes/images/smilies/icon_razz.gif" alt=":P" class="wp-smiley" /> </p> <p>8. Let the white chocolate cool then cut and serve.</p>Happee Monkeehttp://www.blogger.com/profile/01622141841379187621noreply@blogger.com4tag:blogger.com,1999:blog-300157945001369319.post-67550657889296851722008-08-01T11:47:00.006+10:002008-08-01T12:10:09.837+10:00White Chocolate Lemon Cupcakes with Lemon Cream Cheese Frosting<div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_4ZUK4iCojClVlIuYVrzM7uF_d9r4zJabAUUmq7NP3dKAX43mP1LleEG_pVtQGXUrNaz2Ny-N-v5ttta48_NKdnTWTuWWpBpxk6wheCsbRP1DpUZYvBwKTHT9fsgbaoHs0k-Bepdw9CU/s1600-h/duo.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_4ZUK4iCojClVlIuYVrzM7uF_d9r4zJabAUUmq7NP3dKAX43mP1LleEG_pVtQGXUrNaz2Ny-N-v5ttta48_NKdnTWTuWWpBpxk6wheCsbRP1DpUZYvBwKTHT9fsgbaoHs0k-Bepdw9CU/s400/duo.jpg" alt="" id="BLOGGER_PHOTO_ID_5229360790979412978" border="0" /></a>I have to apologize for the lack of activities on Twenty Something recently. I'm now occupied with Project Mr. G. It's taking up a lot of my time because I'm too busy having fun. I'll be a little slow coming up with new posts but be patient and in time, I'll pick up my pace again (probably when Mr. G gets up to go to Sweden for 6 months - boo!)<br /><br />I think I'm quite done with cupcakes. For now anyway. As much as I love them to bits, I think I'm a little OD-ed from it. The cupcakes were for a potluck party I was invited to. Besides J, I didn't know anyone else. To be honest, I was a little apprehensive but hey, what did I really have to lose? And I'm glad that I went anyway because I had a ball of a time and I met some very interesting people.<br /><br />There were loads of Malaysian food and boy, those spicy dishes made me buzz. You know how it is when you bite into a chili and after the fiery aftermath your brains goes into this hyperbuzz that gives you a certain high? Well, I was on a high for sure.<br /><br />I used to be able to take chili and lots of it. My family and friends can vouch for that. They think I'm mental when it comes to those tiny edible grenades. But since moving to Melbourne, my tastebuds have retired from its chili days and decided to chill. It's a little embarrassing actually. I don't exactly know how that's even possible but I guess it is.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC1dN5CGZ7H2G6ON8jDdr8PHAbINbXpoX5ZGI-2II7nhxnn6KFq7U9IFc7-Yy3QDV14E2hGLxgUiFRCAHwG3aPBGvmQelJzXp3KuzfxHwSHdgikG-p_BnAKDDDH7NnPZCot9JXs873x5Q/s1600-h/Box.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC1dN5CGZ7H2G6ON8jDdr8PHAbINbXpoX5ZGI-2II7nhxnn6KFq7U9IFc7-Yy3QDV14E2hGLxgUiFRCAHwG3aPBGvmQelJzXp3KuzfxHwSHdgikG-p_BnAKDDDH7NnPZCot9JXs873x5Q/s200/Box.jpg" alt="" id="BLOGGER_PHOTO_ID_5229360593569720018" border="0" /></a><strong>Lemon & White Chocolate Cupcakes with Cream Cheese Frosting<br /><span style="font-weight: normal;">----------------------------------------------------------------------------------<br /></span></strong><strong> Ingredients:</strong><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC1dN5CGZ7H2G6ON8jDdr8PHAbINbXpoX5ZGI-2II7nhxnn6KFq7U9IFc7-Yy3QDV14E2hGLxgUiFRCAHwG3aPBGvmQelJzXp3KuzfxHwSHdgikG-p_BnAKDDDH7NnPZCot9JXs873x5Q/s1600-h/Box.jpg"></a> <ul><li> 100g butter, softened</li><li> 1/2 tsp vanilla essence</li><li> 1/3 cup caster sugar</li><li> 2 eggs</li><li> 1/3 cup milk</li><li> 1 cup self-raising flour</li><li> 1/4 cup plain flour</li><li> 1 tsp lemon rind</li><li> 1 tbsp lemon juice</li><li> 1/2 cup white chocolate, roughly chopped</li></ul><strong>Cream Cheese Frosting:</strong> <ul><li> 30g butter, softened</li><li> 80g cream cheese, softened</li><li> 1 tsp lemon rind</li><li> 1 1/2 cups icing sugar</li></ul><strong>Method:</strong> <ol><li> Preheat oven to 180C. Line muffin pan with paper cups.</li><li> Beat butter and sugar until light and fluffy.</li><li> Add eggs, beat in one at a time. Add essence.</li><li> Beat in milk and then sifted flours, gradually in batches.</li><li> Fold in white chocolate, lemon juice and rind. </li><li>Divide mixture among cups and smooth the surface with the back of a spoon.</li><li> Bake for 30 - 35 minutes or until skewer comes out clean. Leave to cool.</li><li> Prepare frosting.</li></ol> <p><strong>Cream Cheese Frosting:</strong><br />Beat butter, cream cheese and rind in a mixing bowl until light and fluffy. Gradually beat in sifted icing sugar. Decorate cupcakes.</p><br />For the <span style="font-weight: bold;">Chocolate Mars Bars Cupcakes with Whipped Cream</span> recipe, click <a href="http://mabletan.com/">here</a>.<br /><br /><br /><br /><div style="text-align: center;"> <a href="http://tinyurl.com/4abqfx"><img src="http://tinyurl.com/298w5c" /></a><br /><span style="font-style: italic;">Get paid to review my post - Read <a href="http://twentysomethingandcooking.blogspot.com/2008/07/review-my-post.html">here </a>for more details.</span><br /></div></div>Happee Monkeehttp://www.blogger.com/profile/01622141841379187621noreply@blogger.com5tag:blogger.com,1999:blog-300157945001369319.post-71688106159682330402008-07-18T17:34:00.004+10:002008-07-18T17:39:17.380+10:00Cherry Ripe Chocolate Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTi9PyGxQbzJ7WnO5RBEBaeVdeWhpDsKdFK95ygU3DHErd4Hi5I80RVTv6krtXaJkIdDLMAs96Z_mLWj2qJnM4DCBVF1wSj_rL9KyNQKLUdtjdBsBEqh-kBR6q2khYrk8JxTPNtXoNYRE/s1600-h/ballerinas.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTi9PyGxQbzJ7WnO5RBEBaeVdeWhpDsKdFK95ygU3DHErd4Hi5I80RVTv6krtXaJkIdDLMAs96Z_mLWj2qJnM4DCBVF1wSj_rL9KyNQKLUdtjdBsBEqh-kBR6q2khYrk8JxTPNtXoNYRE/s400/ballerinas.jpg" alt="" id="BLOGGER_PHOTO_ID_5224254327251563826" border="0" /></a>The girls and I are having a pizza & chic flick night. A rampage of emails usually fly back and forth a few days before because everyone’s excited to meet up. I personally think it’s so important for people to have their night with the girls or with the boys - depending on which company you’d prefer. Friendships are incredibly precious things to me and I’m fortunate to be surrounded by good people. <p>I’ve been thinking about making these cupcakes for a long time. And in Impatient Vocabulary, one week is a long time to wait. I run the process over and over again in my head and when I have a firm picture, things always go well. That’s me exercising visualization. Now, to visualize, money flowing into my account.</p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjODE0E_sSOBB609nH9mh1hN-WVAK0SPAJl_eWTHM_-PPo20t1OoH8NWJfe_Qp6OZRFtNzIKsqYmw4ZLhJs0fh_t-COsOLxtHjpZE2mE3NUpzxeQLiT-yFZIai7TxDbCnMNbUGgBOfNgBE/s1600-h/TS2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjODE0E_sSOBB609nH9mh1hN-WVAK0SPAJl_eWTHM_-PPo20t1OoH8NWJfe_Qp6OZRFtNzIKsqYmw4ZLhJs0fh_t-COsOLxtHjpZE2mE3NUpzxeQLiT-yFZIai7TxDbCnMNbUGgBOfNgBE/s200/TS2.jpg" alt="" id="BLOGGER_PHOTO_ID_5224255261364335842" border="0" /></a></p>I am very pleased with the cupcakes as it came out fluffy and light. If you don’t have Cherry Ripe, not to worry, there is a substitute recipe. And I promise you, it’s just as good.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvju7dx1mIcblKD5_nTNNrn70W4o4lNLT26CO8TbiDe0TlkWeezrWl99uFpuh9qRlZdKPRhTWHq68ebXUMB4Abt23tWNm6Nbk0yqE6VlkTtea31B47FvyeD3a4YqUzIwU1Fj3qntZQS80/s1600-h/TScup.jpg"></a> <p>Cherry Ripe Cupcakes (makes about 18)<br />—————————————————-----------——</p> <ul><li>125g butter, softened</li><li>1/2 tsp vanilla essence*</li><li>2/3 cup caster sugar</li><li>2 eggs</li><li>1/3 cup milk</li><li>1 cup Cherry Ripe chocolate, chopped</li><li>1 cup self-raising flour</li><li>1/4 cup plain flour</li></ul> <p>———————————————————–</p> <p><strong>No Cherry Ripe? Replace it with:</strong></p> <ul><li>*1/2 tsp coconut essence (instead of vanilla essence)</li><li>1/2 cup dessicated coconut</li><li>1/3 cup red glace cherries, chopped coarsely</li><li>50g dark eating chocolate</li></ul> <p>———————————————————–</p> <p><strong>Milk Chocolate Ganache</strong></p> <ul><li>1/4 cup cream</li><li>100g dark chocolate, chopped coarsely</li></ul> <p><strong>Decorations</strong></p> <ul><li>150g white chocolate Melts, melted</li><li>pink food colouring</li></ul> <p><strong>Method:</strong></p> <ol><li>Preheat oven to 180C / 160C fan-forced. Line muffin pan with paper cases.</li><li>Beat butter, sugar and essence in a bowl until light and fluffy.</li><li>Incorporate eggs, one at a time.</li><li>Fold in milk, cherry ripe chocolate (or coconut, cherries and chocolate).</li><li>With an electric mixer, beat in flours.</li><li>Divide mixture among cases and bake for 30 minutes or until skewer comes out cleanly.</li><li>Remove from oven and allow to cool.</li></ol> <p><strong>Chocolate Ganache:</strong></p> <ol><li>Bring cream to boil in a small saucepan; pour over chocolate in small bowl, stir until smooth.</li><li>Cover bowl; stand at room temperature until ganache is spreadable.</li></ol> <p><strong>Decorations:</strong></p> <ol><li>Melt white chocolate in a double boiler.</li><li>Tint it with food colouring according to your preference.</li><li>Make paper piping bags; spoon the chocolate mixture in and pipe coloured heart shapes onto baking paper-lined oven tray. Set in a cool dry area.</li><li>Wait for ganache to cool before setting the hearts on the cupcakes or the heart will melt from the heat.</li></ol>Happee Monkeehttp://www.blogger.com/profile/01622141841379187621noreply@blogger.com3tag:blogger.com,1999:blog-300157945001369319.post-36487674689572277822008-07-16T20:17:00.004+10:002008-07-16T20:31:59.885+10:00Passionfruit Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfAOm64GRmvjlGzv7vQ2ZsUUw_vt_lfhsgObYJFcLVL1hxJfyRHHbYCD0cZZ89zFhe4FcbFeEAIGuO4enEKTzb2KMSml43WoOHmtQSsGxD431Upb5U7vcsXcrsoHc3Ijda7F0EXspfvgs/s1600-h/passionduo.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfAOm64GRmvjlGzv7vQ2ZsUUw_vt_lfhsgObYJFcLVL1hxJfyRHHbYCD0cZZ89zFhe4FcbFeEAIGuO4enEKTzb2KMSml43WoOHmtQSsGxD431Upb5U7vcsXcrsoHc3Ijda7F0EXspfvgs/s400/passionduo.jpg" alt="" id="BLOGGER_PHOTO_ID_5223554893953957890" border="0" /></a>As strange as this may sound, I'm quite unused to blogger now that I'm working more with Wordpress (on <a href="http://mabletan.com">Happee Monkee</a>) . I know it hasn't been that long but really, there is that awkwardness when you change systems like for example between a Mac and a PC. I found when I was using Mac, it was rather difficult to switch back to a PC and vice versa. Or it's like, you taking a different route to work - and after two months you switch back - wouldn't it feel a little strange? We're after all, creatures of habit.<br /><br />I should declare this week to be Cupcake Week. We seem to have a pattern here. And did I tell you that I just bought a new cookbook? All about cupcakes, cheesecakes and cookies! I love it to bits. Before I go to bed, I read it to myself like a bedtime story. Well laugh if you want, but those pictures are really pretty and I want to go to bed in a happy state of mind.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg5dLWTpUbjOd0uEynwiixrfQ0HsW5SHOQVccq9Tr0JHznVZFIaFZrVg0EhDBLj7RKrLS1909or1wl3lSjDqId5hKEhMG_d-PZ6m1vbKSnK4kKWg5W6UFCoqnEUgA-urXpFa77b9a1yYQ/s1600-h/Cups.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg5dLWTpUbjOd0uEynwiixrfQ0HsW5SHOQVccq9Tr0JHznVZFIaFZrVg0EhDBLj7RKrLS1909or1wl3lSjDqId5hKEhMG_d-PZ6m1vbKSnK4kKWg5W6UFCoqnEUgA-urXpFa77b9a1yYQ/s320/Cups.jpg" alt="" id="BLOGGER_PHOTO_ID_5223555008012799426" border="0" /></a><span style="font-style: italic;">Recipe by Julie Le Clerc</span></div> <p><strong>Passion Fruit Cupcake (makes 12)</strong><br />—————————————————————–</p> <ul><li>75g butter, softened</li><li>1/2 cup caster sugar</li><li>1 tsp vanilla essence</li><li>2 small eggs</li><li>1/4 cup passionfruit pulp (2 fruits)</li><li>1 cup plus 2 Tbs self-raising flour</li></ul> <ol><li>Heat oven to 180C. Grease or line 12 muffin pans with paper cases.</li><li>Beat butter, sugar and vanilla together until pale and creamy. Add eggs one at a time, beating well after each addition.</li><li>Stir in passionfruit pulp, then fold in sifted flour.</li><li>Half fill paper cases with mixture and bake for 15-20 minutes or until a skewer inserted into the centre of one cake comes out clean. Remove to a wire rack to cool.</li></ol> <p><strong style="font-weight: normal;">Passionfruit Cream Cheese Frosting</strong><br />—————————————————————–</p> <ul><li>30g butter, softened</li><li>80g cream cheese, softened and cubed</li><li>1 1/2 cups icing sugar, sifted</li><li>2 passionfruits</li></ul> <ol><li>Cream butter, cream cheese and icing sugar together. Don’t over beat the frosting.</li><li>Fold in pulp from one passion fruit. Mix well.</li><li>Swirl frosting on cupcakes. To decorate, squeeze some pulp on top.</li></ol>Happee Monkeehttp://www.blogger.com/profile/01622141841379187621noreply@blogger.com5tag:blogger.com,1999:blog-300157945001369319.post-58650456852740532382008-07-15T05:23:00.002+10:002008-07-15T05:33:23.386+10:00Lemon cupcakesI was instructed to post something pretty. So here it is.<div><br /><br /><div style="text-align: center;"><img src="http://lh6.ggpht.com/babycakes.goodeats/SHpbTxyYsYI/AAAAAAAABno/-xqLN6mANyo/IMG_1832.JPG" width="400/" /><br /></div><br /></div><div>Lemon Cupcakes</div><div>(Yields 40 2oz cupcakes at 19gms per cupcake)</div><div><br /></div><div>225 gms self raising flour</div><div>225 gms butter</div><div>225 gms sugar</div><div>4 large eggs</div><div>1 tsp baking powder</div><div>1 tsp vanilla extract</div><div>Rind of 1 whole lemon (or more, if preferred)</div><div><br /></div><div>Put everything in the bowl and beat on high. Try not to overbeat it as this will cause the batter to break. You want to stop when the batter is very fluffy and stiff.</div><div><br /></div><div>Spoon batter into cupcake cases and bake at 180 Celsius for 20 minutes or till slightly brown.</div><div><br /></div><div>You don't want to over bake the cupcakes as it was cause the cupcakes to be dry.</div><div><br /></div><div>Once cool, mix a batch of buttercream and let your imagination run wild.</div><div><br /></div><div>Finally, Eat.</div><div><br /></div><div>notes: To make sure you get batter of nice consistency, try not to use butter that has been out too long. Butter that has been out too long will cause the batter to be slightly runny.</div><div><br /></div><div>Use large eggs to ensure that the cupcakes have enough moisture.</div>Nadhirahhttp://www.blogger.com/profile/00362992896089508079noreply@blogger.com5tag:blogger.com,1999:blog-300157945001369319.post-10493186536686038882008-07-14T21:59:00.005+10:002008-07-14T22:10:12.756+10:00Happee Monkee<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTOQmFdwnKCUWE3U4Sfv3WAdWRmch6JXIUDV5q5qBai4sPLvRuo4wHYUskJA6p3iXAbWs1rQZuxOTlM5RxhiZLdoZLWWdhVgMQ7E-BcQmZdDaoSSUT_n-ptGIUH2p3VErIN6EGBPeKJg/s1600-h/logo.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTOQmFdwnKCUWE3U4Sfv3WAdWRmch6JXIUDV5q5qBai4sPLvRuo4wHYUskJA6p3iXAbWs1rQZuxOTlM5RxhiZLdoZLWWdhVgMQ7E-BcQmZdDaoSSUT_n-ptGIUH2p3VErIN6EGBPeKJg/s400/logo.gif" alt="" id="BLOGGER_PHOTO_ID_5222838520181218210" border="0" /></a><br />Hi folks, I've been working hard over the last 24 hours designing my new site: <a href="http://mabletan.com/">Happee Monkee</a>.<br />It's now 80% done and not all the recipes on Twenty Something are there but I'm popping out my skin just to let you know about my very own slice of cyber world. :)<br />You will be able to view more of my work, photos and stories on <a href="http://mabletan.com/">Happee Monkee</a> and trust me, there's still lots in me to be shown yet. Thank you for all your comments and support on Twenty Something, don't worry, I'll still be contributing to this site and keeping you updated about my adventures. Cheers! MabsHappee Monkeehttp://www.blogger.com/profile/01622141841379187621noreply@blogger.com1tag:blogger.com,1999:blog-300157945001369319.post-23662729150297835532008-07-13T01:25:00.002+10:002008-07-13T01:31:25.966+10:00Mushroom Chicken<p>                       <a href="http://lh5.ggpht.com/noonian/SHjMy2idfJI/AAAAAAAAFC0/AML3xmANj3A/IMG_7947%5B5%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="235" alt="IMG_7947" src="http://lh4.ggpht.com/noonian/SHjM017YDWI/AAAAAAAAFC4/1bhRCtHq7MA/IMG_7947_thumb%5B3%5D.jpg" width="260" border="0" /></a> </p> <p>Aloha! My first post here! My mum went "Nah! Here's the ladle and the wok. The kitchen's all yours". That's how I started cooking. My family had to endured tasteless or super salty food for 2 months, but I managed to get it right after that. And that happened 9 years ago. </p> <p>Yehhh... so I'm practically a veteran at cooking hurhur. But I don't know any recipes, nor do I refer to any. Too lazy. I'm a veteran at cooking simple and nameless everyday family dishes concocted with whatever ingredients available at that time. Used to cook everyday (*gasp) while I was loafing in uni but nowadays my job only allows me to cook on weekends.</p> <p>So here's one of my very very simple recipes at home, Mushroom Chicken.</p> <p><strong><u>Ingredients (serves 4) :</u></strong></p> <ol> <li>Quarter chicken, preferably thigh and drumstick part. </li> <li>Black Shitake mushrooms (5 pieces or more if you like) </li> <li>A few slices of ginger </li> <li>Soya sauce, dark sweet sauce, salt and pepper </li> <li>Chinese rice wine </li> </ol> <p><strong><u>Method :</u></strong></p> <ol> <li>Soak the dry Black Shitake mushrooms for around 2 hours till they soften. </li> <li>Chop the chicken into smaller pieces. </li> <li>Marinate it with soya sauce, dark sweet sauce, salt and pepper. </li> <li>Cut the mushrooms into thin slices. </li> <li>Squeeze out the water from the mushrooms. </li> <li>Heat up the wok and put in some oil. </li> <li>When the oil is hot, throw in the slices of ginger and hear it crackle! </li> <li>Once you smell the aroma of the ginger, throw in the mushroom slices and stir. </li> <li>Pour in some soya sauce. The mushrooms will soak up the soya sauce and they will give out a nice mushroomy aroma. </li> <li>Throw in the marinated chicken and stirfry. </li> <li>Add in some water and close the lid. </li> <li>Leave it to simmer for around 10 minutes. Open the lid to stir occasionally. </li> <li>Open the lid and add 2 table spoons of Chinese rice wine and stir. </li> <li>Off the fire and dish out to serve. </li> </ol> <p>                        <a href="http://lh4.ggpht.com/noonian/SHjM3IXXStI/AAAAAAAAFC8/ZLBZHllXHbU/IMG_7951%5B5%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="180" alt="IMG_7951" src="http://lh5.ggpht.com/noonian/SHjM5T8L1aI/AAAAAAAAFDA/IV-r671MMeo/IMG_7951_thumb%5B3%5D.jpg" width="260" border="0" /></a></p> Unknownnoreply@blogger.com0