BITTER GOURD CHICKEN

Mid-year school holiday just ended. My kids & i had a 5D4N stayed in S'pore. We had a great & fun holiday there. But it was quite tiring for me to take care both my kids during the stay because my hubby din't follow.

My hubby miss my cooking so much during my holiday in S'pore. Hahaha :P The next day, i cooked dinner for my hubby & grandma although i'm still lazy & in holiday mood.

This is the dish i cooked that night Bitter Gourd Chicken that my mum used to cook.

• 3 chicken drum sticks ( cut into pieces ), marinade with 2 tbsps soy sauce


• 1 medium size bitter gourd ( cut into square )


• 1 tbsp fermented black bean


• 4 pips garlic


• 5 pieces ginger


• 1 tbsp sugar


• 2 tbps light soy sauce


• 1/2 cup water or more
  

1. Blend garlic, ginger & fermented black beans.


2. Heat up 1 tbsp oil, fragrant blended ingredients, add in chicken pieces, bitter gourd, sugar & soy sauce, stir-fry briskly until the colour of chicken pieces are changed.


3. Add in water & bring to boil. Cover & simmer at low heat for 20-25 minutes.


4. At last, thicken with a little cornstarch solutions.
   

MANGO SWISSROLL

What's my breakfast for this morning? It was Mango Swissroll. Yummy :D I'm using the same recipe, i just add 1/2 tsp mango essence into the egg yolk batter. Added too many mangoes flesh here, it seems difficult to roll it tight & nice. Hehehe :P But i taste very nice. Those mangoes are soooooo.... juicy & sweet. Tq my dear neighbour for the mangoes. But i still left some, what can i do with them?

IPHONE THEME

Last week i received an order. She requested for Iphone cupcakes. These was my 1st attempt. Love it so much.

I did it simple for the logos.

For the flavor, she wants in mango flavor. I baked butter cupcake with mango puree inside.

COLOURFUL ULTRAMAN CAKE

Today is my son's birthday. He requested an ultraman cake with chocolate flavour & he wants it colourful. Hahaha...

Moulded a short & fat ultraman :P I'm not happy with the work. Sigh... I'm still not good in figurine. Hope i can do it better next time.

Happy Birthday My Dear

MAHJONG THEME

Another new theme Mahjong. I like this project so much. It's a very challenge work to me because i'm from a Malay school. But luckily i still can read & write alot of chinese words. Besides i like to play mahjong too with my grandma & sister. Hehehe :P

I wrote every words free hand without tracing. So happy that i can write out exactly the same as real mahjong tiles.

Love the “飞”so much. How about you?

Nicely tied :D

SIMMERED MEAT BALLS WITH MUSHROOMS

Good evening friends & Happy Easter Day. Last friday was Good Friday, i cooked a new dish for my family ( Simmered Meat Balls with Mushroom ). This 2 weeks i'm crazy with mushroom??? hahaha... no, it's just a coincidence. I'm thinking not to put mushroom, but i would like to taste it as the original recipe from a recipe book i bought in February ( Hawker Secret Recipes ). Mushroom will give a very strong taste to a dish, so it's better not to change the ingredient.

My husband keeps shaking his head while eating, & i asked him what happen to you? He said it's very nice. Hahaa.. My kids also love it so much.

Here's the recipe :

A

• 200g minced pork,


• 60g sweet turnips ( chopped )


• 1/2 noz egg


• 1 tbsp corn flour


• 1/2 tsp salt


• 1/2 tsp sugar


• 1/2 tsp pepper


• 1/2 tsp sesame oil

B

• 10 Chinese mushrooms ( soaked )


• 1 stalk spring onion ( sectioned )


• 10g carrot ( sliced )


• 4 slices ginger


• 1/2 tsp chopped garlic


• 1/2 tbsp oyster sauce


• 1/2 tbsp light soy sauce


• 1 tsp sugar


• 1/2 tsp pepper


• 1/2 tsp sesame oil


• 1 tbsp Shaoxing wine

1. Mix ingredients A, then form the mixture into meat balls. Deep-fry in a hot oil at high heat until golden in colour & cooked. Remove, drain well & keep aside.


2. Leave 2 tbsp oil in the wok, fragrant ginger, chopped garlic. Add in mushrooms & seasoning, stir-fry until aromatic.


3. Pour in water & bring to boil. Cover, simmer at low heat for 5 minutes. Then add in fried meat balls, continue simmer for further 5 minutes.


4. Lastly, add in carrot & spring onion, toss well. Thicken with a little cornstarch solutions, remove & serve.
   

TAIWANESE STEWED PORK BELLY AND MUSHROOMS

Another new dish, Taiwanese Stewed Pork Belly And Black Mushrooms that i want to share with you all. It was from my new recipe book i bought last week ( Yum Yum - 71 )
My kids & hubby loves it so much. My son asked for extra rice too. Hahahaa....
Fingers Lick'ng Good !!!

Do give it a try for those who loves meat & mushrooms. Here'd the recipe :

• 600g pork belly


• 2 tbsps oil


• 10 black mushrooms ( soaked )


• 6 slices ginger


• 12 pips garlic


• 2 tbsps sugar


• 6cm cinnamon stick


• 800ml water


• 3 tbsps light soy sauce


• 1 tsp dark soy sauce

1. Cook pork belly in boiling water for 15 minutes. Dish & drain.


2. Heat up oil in a frying pan, place pork belly into the pan, with skin facing down & pan-fry until golden brown. Dish up & set aside.


3. Stir-fry garlic, sliced ginger & cinnamon stick until aromatic. Add sugar & stir-fry over low heat until dissolved & golden brown.


4. Add pork belly, black mushroom, water, light & dark soy sauce. Bring to boil & lower the heat, simmer for 30 minutes or until the meat is tender.


5. Dish up & cut into pieces.

Have A Nice Day !