Ingredients:
1 hard boiled egg
2 crispy butter rolls
Mayonnaise
Tomato slices cucumber slices
Butter 5 g
Salt
Black pepper
1. Mash boiled egg in a bowl. Season with salt, black pepper and 1 tablespoon mayonnaise. Mix well.
2. Mix butter with 2 tsp mayonnaise in another bowl.
3. Cut butter rolls with a knife.
4. Brush the cutting surface with Butter mayonnaise mixture.
5. Add in tomato and cucumber slices. And mashed egg at last.
1. Put pork belly in a deep pot. Add in enough water. Heat on the stove. Bring to boil for 5 mins.
2. Take the pork out and drain.
3. Use a toothpick to poke the pork skin several times.
4. Preheat oven to 200 degree C.
5. In a bowl, mix 1 tsp Chinese cooking wine, 1 tsp light soy sauce, 1 tsp sugar, 1 tsp five spice powder. Brush marinade on the meat.
6. Use foil to make a square box and put pour the marinade into it. Place the pork belly in it with the skin side on the top.
7. In another bowl mix 1 tsp white vinegar, 1 tsp salt and a little baking powder. Brush it on the skin.
Leave it for 30 mins.
8. Sprinkle coarse salt on the surface with a thick layer.
9. Put into oven and bake for 40 mins.
10. Remove the salt layer. Turn to the highest heat. Poke the skin again. Bake for another 20-30 mins. Till the skin turns golden and hard.
Cut with a sharp knife. Since I don’t have one. It’s really hard to get it nicely cut.
It tastes great. Skin is really crispy and meat is tasty.
One day, my husband chose a pack of Starbucks cocoa when we bought groceries in a supermarket. He was super excited because he kept thinking about a warm and yummy cup of cocoa. He immediately made himself a cup of hot cocoa when we reached home. Yet….he found it’s not as yummy as he thought. He always does things like that. At first he’s very excited and can’t wait to buy something but finds it’s not as good as he thought. =_=||
My principle is no wasting food in my kitchen. So I decided to make cocoa into brownies. And my husband is happy because he will feel less guilty in buying something he doesn’t like.
Oh. I found the recipe here:
Ingredients:
Butter 140g
Sugar 250g ( if you want it to be less sweet, you can reduce the sugar)
Cocoa powder 65g
Salt 1/4 tsp
Vanilla extract 1/2 tsp
Eggs 2
Flour 65g
Preheat oven to 160 degree C.
1. Combine butter, sugar, cocoa powder & salt in a bowl. Place the bowl in simmering water. Stir till smooth.
2. Set aside to cool down.
3. Add in vanilla and beat in eggs. Mix them well.
4. Add in flour and mix till just combined.
5. Pour batter into baking pan.
6. Bake for 20-25 mins. ( because I used my round shaped baking pan and it’s smaller than the size in original recipe. So it took me longer to get done, about 30-35 mins.)
Very moist and yummy. I love it.
1. Wash baby potatoes and peel them. You can also leave the skin on.
2. Put potatoes in a deep pot. Pour in enough water covers all potatoes. Heat on the stove and boil for 15 mins. If your potatoes are much smaller, then you can just boil for 10 mins.
3. Drain the potatoes. Heat a little olive oil in the pan.
4. Put potatoes in the pan. Fry till golden brown on the surface.
5. Sprinkle salt, cumin and pepper. Stir fry evenly.
My husband wanted to eat pineapple tart. So I bought pineapple paste from the supermarket. 1 kg a pack.
1. Divide pineapple paste into small balls. Around 6 g each.
2. In a bowl cream 325g butter ( softened) with 25g icing sugar.
3. Then add in 2 egg yolks, 2 tablespoon milk and 1/4 tsp vanilla. Mix well.
4. Add in 450g flour. Mix with hand till just combined.
5. Divide the dough into small balls. Around 10 g each.
6. Flaten the dough ball in hand. Put pineapple paste ball in the middle. Then wrap it up and roll between palms to make it into ball shape. ( for me, there were still some pineapple paste left).
7. Preheat oven to 180 degree C. Egg wash them and bake for 15-20 mins.
8. Egg wash them again and bake fore another 5 mins to get darker color.
So soft and melt immediately in your mouth.
My husband suggests me to open a shop and sell them. 🙂
Original recipe:
I followed the recipe. But there was no unsalted butter in my fridge, so I used salted butter and deleted the salt from ingredients.
1/4 cup salted butter
4 oz white chocolate
2 medium banana ( mashed)
1/2 cup white sugar
1 egg
1 tsp vanilla
1 cup flour
Preheat oven to 180 degree C.
1. Put butter and white chocolate in a bowl. Then set the bowl in hot water. Melt them and mix them.
2. Add in sugar, banana, egg, egg, vanilla in order. Mix well before adding new ingredient.
3. At last add in flour. Mix till just combined.
Pour into baking pan. Bake for 15-20 mins. Check with toothpick before taking it out. Let it cool down completely and cut into squares.
My husband loved it very very much.
1. Trim asparagus. Heat a pan. Add in a little oil. Fry asparagus for 2-3 mins.
2. Put a boneless chicken leg on cutting board. Flaten it a little with the back of knife. Season with salt and pepper.
3. Put the asparagus on it. Roll it and tie it up.
4. Fry the chicken roll in pan till a little brown.
5. Preheat oven to 200 degree C. Bake for 20 mins. Flip it once or twice while baking.
Cut into slices before serving.
The real stir-fry hokkien noodles need squid and pork. But here I didn’t use them. And this recipe is different from the real one.
1. Beat two eggs in a bowl. Heat oil in the pan and make scrambled egg.
2. Take the egg out. Fry the Prawns till pink and set them aside too.
3. Heat the pan again. Add in chopped garlic and onion. Sauté a bit.
4. Add the Hokkien noodles in. Stir fry a bit. Add in 2 tsp dark soy sauce, 1 tsp light soy sauce and 1/2 pepper powder. Stir evenly.
5. Put the Prawns back in the pan, also add chopped cabbage and chye sim stem. Stir fry a bit. Pour in 1 cup broth. ( I used the Prawn ribs broth which I made before)
6. Simmer for 5 mins. Add in bean sprouts, chye sim leaves.
7. Add in scrambled egg. Stir fry evenly.
Serve hot.
My husband loves this dish.
Prawn ribs noodle soup is a Singapore local dish. It’s also one of my husband’s favourite ones. The key of this dish is broth.
Main ingredients are ribs, Prawns, and noodles.
1. Remove the shell and heads of Prawns. Don’t thrown them away.
2. Heat a little oil in the pan. Sauté chopped garlic till aromatic.
3. Add in prawn heads and shell. Stir fry till red.
4. Pour in hot water around 1 liter. Add in ribs, star anise, 1 tsp ground clove, 1 tsp white pepper powder, around 10g rock sugar, 1 tsp dark soy sauce and 1 tsp light soy sauce. Stir a bit. Bring to boil. Then turn to low heat and simmer for 2-3 hours. Season with salt.
5. Take the ribs out in a plate.
They are really soft and easily fall apart.
6. Take all the shell out. And they can be discarded. Scald Prawns in the broth for 3 mins. And set aside with ribs.
7. Scald yellow noodles, bean sprout and pakchoi in boiling water.
Here is the Hokkien noodles I used. But only half pack is enough for two people.
8. Places drained noodles and vegetables in the bowl.
9. Place ribs and prawns on the top of noodles.
10. Ladle broth soup and pour over them.
Serve hot with hard boiled egg.
My husband gave me a thumb up for it. He said it’s really like the one bought from hawker.
I love Chinese cabbage. I also love spicy food. There is no reason for me not to love kimchi. Kimchi can be easily bought from supermarket. Yet, I still want to try to make it by myself.
1. Prepare a head of Chinese cabbage. Remove the root.
2. Cut cabbage into 4 part. And rinse under water. Clean each leaf.
3. Sprinkle salt ( I used sea salt) onto each layer. Let it rest for 2-3 hours.
4. In saucepan, pour into 1 cup water. Add in 2 tablespoon glutinous rice powder. Heat and stir at the same time. When the glutinous Rice powder dissolved, add in chili powder. You can taste when you add it. Stop when you think it’s spicy enough. Stir evenly.
5. Off the stove, add minced garlic, minced ginger, minced 1/2 pear and minced 1/2 apple. Mix them well.
The chili sauce is done.
6. Pour the water come from cabbage out. Rinse cabbage with water to wash the salt away. And squeeze the Chinese cabbage very hard.
7. Put the cabbage in a clean container. Spread chili sauce evenly on each layer of cabbage.
Finish with all the Chinese cabbage.
Make a label on the container with the date on it.
You can have it after 3 days. Love it!
Good to go with BBQ pork or gyoza.
Cooking For Fun 