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It's August, I'm quite busy doing revision with my kids, preparing for her 3rd term examinations:( But I can't wait to try out those delicious dishes from my new cook books.
The 1st recipe that I wanted to share with you is Stewed Pork Belly With Peanuts a recipe adapted from the book " Flavours From My Kampung" by Bryan Ong.



Actually this is not a new recipe, i think most of you, know how to cook it. To me, was my 1st attempt :P I love it. Here's the recipe :

• 150g peanuts, washed & drained


• 1kg pork belly


• 1 tsp dark soy sauce


• 1 cup oil for deep-frying


• 10 pips garlic, peeled

Seasoning :

• 1 tbsp fermented soya bean paste


• 2 tbsp light soy sauce


• 1 tbsp oyster sauce


• 1/2 tbsp sugar


• 1/2 tbsp sesame oil


• 2 tbsp shaoxing wine


• 1 tbsp dark soy sauce


• 2000ml water

1. Put peanuts & 800ml water into a saucepan & bring to boil. Lower the heat & simmer for 10 minutes. Dish & drain.


2. Cook pork belly in boiling water for 10 minutes. Dish & drain. Rub a little black soy sauce all over the pork belly & deep-fry in hot oil until golden brown. Dish & drain. Cut pork belly into about 1cm thick slices.


3. Heat up 2 tbsp oil & fry garlic until aromatic. Add in peanuts, seasoning & simmer for about 1 hour. Add in pork belly & continue to simmer until tender. Dish up & serve.

*** To save cooking time, you can add in 1 small tin of "Braised Peanuts" when the pork belly is tender to replace the raw peanuts. Reduce 500ml-800ml water & seasoning if you use "braised peanuts" because you already saved the 1 hr cooking time.***

Last 2 days, my neighbour gave me a pumpkin. Thinking what can i do with that. So i keep searching for pumpkin recipes. At last i decided to make this "Steamed Pumpkin Cake" adapted by Steamed Cake & Kuih Muih by Karen Tan.Yes, I have had this book for long long time, but this the first time trying out her recipe..& is my 1st attempt trying out chinese steamed cake :P
Yeah!!!!! Successful!!! It's very nice. The texture is just nice that i make some adjustment in the water.



Want the recipe?? Here you go....

• 400g pumpkin ( peeled, shredded )


• 200g minced pork


• 50g dried shrimps


• 3 chinese mushrooms ( soaked, diced )


• 6 shallots ( chopped )

Batter :

• 300g rice flour


• 1tbsp corn flour


• 1 tbsp wheat starch


• 1 tsp salt


• 1 tsp caster sugar


• 1 nos egg


• 800ml water

Seasoning :

• 1 tsp pepper


• 1/2 tsp salt


• 1/2 tbsp oyster sauce


• 1 tsp sesame oil

1. Combine batter ingredients, stir lightly, strain well until smooth, keep aside.


2. Heat up 2 tbsp oil to saute chopped shallots at medium heat until fragrant. Add in shredded pumpkins, minced pork, dried shrimps, mushrooms & seasoning, stir-fry briskly until aromatic.


3. Gradually add in batter, stirring until thicken, remove & pour into a 9 inches square steaming tin, level the surface.


4. Steam in the preheated steamer at high heat for 35-40 minutes until cooked though. Remove from heat, leave to cool before cut into pieces.

Wah... another dish to share with you that I cooked for tonight's dinner " Chicken in spicy sauce " ( 口水鸡 ) from the same recipe book I mentioned just now.
Do you know why it's called saliva chicken in chinese? Anybody know the answer? hahaha..... But once i tried, I will name it as 流口水鸡..... hahahahahahaaa...... :D because it's really taste good.

My family love it so much. My son told me : Mummy, same like the chicken rice". Haha.. yes yes, i think i can open a chicken rice shop with this nice recipe.

Do try it & let me know whether I can open a chicken rice shop with this yummy chicken anot? LOL..... Just joking, here's the recipe go.....

• 1 small cucumber, diced


• 2 chicken whole legs, deboned


• 3 tbsp oil


• 1 tbsp chopped garlic ( I put 3 tbsp )


• 1 tbsp chopped ginger ( ! put 2 tbsp )


• 1 tsp chilli powder

Seasoning ( Mixed )

• 2 tbsp light soy sauce


• 1/2 tsp sugar


• 1 tsp sesame oil


• 1 tbsp shaoxing wine


• 1 stalk coriander leaf, chopped ( I avoided )


• 1 stalk spring onion, chopped ( 1 avoided )


• 1 tbsp toasted sesame seeds

1. Cook chicken thighs in boiling water for 10 minutes. Remove from heat, leave to immerse in the stock till cool. Cut into pieces & place onto a serving platter lined with cucumber.


2. Heat up oil, saute chopped garlic & ginger until aromatic. Dish & drain. Add in 1 tsp chilli powder into the hot oil & stir well. Remove from heat.


3. Pour seasoning over the chicken, sprinkle fried chopped ginger, garlic, chopped coriander leaves, spring onion. sesame seeds ontop. Lastly dizzle chilli oil over & serve.

I will try out a new recipe tomorrow & share with you all soon :D Good Night & Have A Nice Day.......