Sunday, February 26, 2012


Do you like shopping? I think most of the woman likes to shop around for clothes, bags & etc. Perhaps I'm not, I love to shop in the book store for recipe books. This month I bought myself a book again " Hawker Secret Recipes ( Part 2 ) :D Heehee.... Do you have it? Love the sauce inside & the recipes look yummy!

This is the dish I cooked from the recipe book " Angled Luffa with Prawn & Flossy Egg ". Your mum cooked this before? Yes, my mum cooked this before but she din't add prawn & carrot.
Here's the simple recipe :
  • 100g shelled prawns
  • 20g carrot ( diced )
  • 150g angled luffa ( diced )
  • 3 eggs ( beaten )
Seasoning :
  • 1 tsp pepper
  • 1 tsp sesame oil
  • 1/2 tsp salt
  1. Heat up 1 tbsp oil, stir-fry prawns, carrots & angled luffa until fragrant. Add in seasoning, toss well.
  2. Add in beaten egg, stirring constantly over high heat until begins egg flossy. Dish up. Serve hot.

@ Happy Sunday @

Wednesday, February 22, 2012


Another new simmered chicken recipe that I cooked from the book I mentioned in my last post " Simmered Chicken With Ginger Root & Garlic "

Let's skip my bla bla bla story & go straight to the recipe :
  • 400g free range chicken
  • 30g young ginger root ( cut into triangle pieces )
  • 12g garlic cloves
  • some coriander ( can be avoided )
  • 400ml water
Seasoning :
  • 2 tbsps tomato sauce
  • 1 tbsp worcestershire sauce
  • 1 tbsp Chinese black vinegar/ "Ji Kong" black vinegar
  • 1/2 tbsp light soy sauce
  • 1 1/2 tbsp sugar
  1. Cut chicken into pieces, parboil in hot oil, dish up & drain well.
  2. Leave 1 tbsp oil in the wok, add in ginger root & garlic, stir-fry briskly until aromatic & golden brown. Put in parboiled chicken, stir-fry over high heat until well combined.
  3. Add water & seasoning, bring to boil. Covered & simmer over low heat until the chicken is cooked or until the gravy is thick. Remove from heat, top with coriander. Serve hot.
Have A Nice Day

Tuesday, February 14, 2012


Today is Valentine's Day & is my 8th ROM Anniversary too! Heehee..... How are you going to celebrate with your partner? To me, nothing special. No celebration on this special day. Hope everyone have " A Special & Romantic Valentine" !
Back to the main topic " Simmered Chicken With Tomato " adapted from Simmering Chicken, a 1st cook book I bought in 2012.

My kids love tomato so much. So, this is the 1st recipe I choose to cook for yesterday's dinner. My son love the sauce so much. Here's the recipe :
  • 500g chicken drumstick ( into into pieces )
  • 200g tomatoes
  • 1 stalk spring onion ( sectioned )
  • 1/2 tbsp chopped garlic
  • 400 ml water
Marinate :
  • 1 tbsp fresh ginger juice
  • 1 tsp sesame oil
  • 1 tsp tapioca flour
Seasoning :
  • 1 1/2 tbsp tomato sauce
  • 1 tbsp light soy sauce
  • 1 tbps worcestershire sauce ( LP sauce )
  • 1 tbsp sugar
  • 1 tsp salt
  • 1/4 pepper
  1. Season chicken pieces with marinate, mix well. Marinate for 20 minutes.
  2. Heat up 2 tbsp oil in a preheated wok to saute garlic over low heat until fragrant. Put in tomatoes, stir-fry briskly until aromatic.
  3. Add in tomato sauce, light soy sauce, worcestershire sauce & sugar, toss well. Add the chicken pieces, stir-fry until the colour of the chicken pieces are changed.
  4. Add water, bring to boil. Covered, reduce to medium-high heat, allow to simmer until the gravy is thick. Next season to taste with salt & pepper. Sprinkle with spring onion, stir well. Serve hot.

My oven still having its' good time resting from my last CNY baking. Hahaha..... !!! How about you? I think most of you already started baking cakes & etc. Until yesterday only I started my 1st baking. Hmmmm..... Oh no... is Non-bake cake I made. Hahahaha !!!
Yesterday was my friend's birthday. I decided to bake a cake for her " Bailey's Cheesecake " adapted from 100 Desserts, as it is my favourite liquor. Heehee :D

Isn't it nice? I love it!!!! Love the taste too ! Nicely packed into a cute cake box. Hope she likes it :P

Do you want the recipe? Yes....? Here you go :

Cake Base :
  • 160g digestive biscuits
  • 60g butter
  • 1 tbsp water
  • 2 tbsps chocolate chips
Cheese filling :
  • 250g cream cheese, at room temperature
  • 55g sugar ( reduced )
  • 1 tbsp instant coffee
  • 2 tbsps hot water
  • 1 tbsp gelatin powder
  • 4 tbsps water
  • 5 tbsps Bailey's Irish cream
  • 1 cup whipping cream, beaten till stiff
  1. To make cake base, crush the digestive biscuits. Melt the butter over a pot of simmering water.
  2. Mix together all cake base ingredients. Press firmly onto the bottom of the 23cm cake tin. Refrigerate for a while.
  3. To make cheese filling, mix gelatin powder with water. Heat over a pot of simmering water. Stir until gelatin dissolves.
  4. In a another bowl, mix instant coffee with hot water. Leave it to cool.
  5. In a third bowl, beat cream cheese until smooth. Add in sugar & beat further. Add coffee mixture. Beat again. Add Bailey's & beat well. Stir in gelatine solution. Lastly, fold in whipped cream.
  6. Pour the cheese filling into the prepared cake tin. Refrigerate until set. Unmould & sprinkle cocoa powder over the cake.