Creamy Seafood Pasta

Decided to use up my milk and came across a video recipe that milk can be use as a base for Cream Pasta. So here I am, with my own rendition of it! Turns out really yummy and delicious! I love mine with tobasco sauce!! 😋😋

I used my favourite ingredients - shimeiji mushroom, scallops & prawns! Glad with my decision and really love this pasta today! The kids was stored in their thermos to keep warm til they come back from school, they said that it taste a bit like Mac & Cheese yet not overly cheesy! I think its frm the stirring in of shredded mozarella & cheddar at the end! It flavour up the dish!

Here you go, my lunch with CP Honey wings! 

Cream Sauce Pasta

Enough Pasta for 4 adults

200ml Fresh Milk

3Tbsp Shredded Mozarella & Cheddar

6-7 Prawns

5-6 Scallops

1pkt Shimeiji Mushroom

1/2 Onion

1) Sautee onion til soft. Add in mushroom and stir til water comes out. Let it simmer a while.

2) Add prawns and scallops and fry til cooked.

3) Add milk and bring to boil then throw in pasta.

4) Mix the pasta well with the sauce. Then stir in shredded mozarella & cheddar.

5) Sprinkle chopped parsley and serve warm!

Rice-cooker Chicky Rice

Decided to cook something simple for the kids as I had another spicy dish planned for myself. Rice-cooker Chicky Rice paired with Stir-fry Veg & Tomato Scrambled Eggs! Sharing this simple yet nutritious meal for everyone that takes less than 1hour from preparing to washing up. 

First I marinate the chicken and start chopping ingredients away. Once I am done chopping and washing the ingredients, I start to fry my eggs and vegetables. Set the rice cooker to cook and steam the chicken on top the rice, remember to take out about 1/2 cup or less water as the chicken will have water coming out in the process of cooking on the rice. This is to prevent soggy rice. 

While waiting for rice and chicken to be cooked, I start to wash up the pots and stuff used during cooking. With even enough time for a shower and you get a hot-piping meal! Enjoy!!

Rice-cooker chicky rice for 2

2 Drumsticks

2 stalk of pandan leaves

1/2 clove garlic

Small cube ginger

Chicken stock for cooking rice - I use 1.5cup of stock for 2 cup rice

Marinate: 1Tbsp Sesame oil, 1Tbsp Wine, 1Tbsp Lt Soy sauce, dash of pepper

1) Marinate chicken at least 30mins ahead. 

2) Prepare and wash rice as per normal, add 1.5 cup of stock for cooking the rice.

3) Arrange pandan leave, garlic and ginger on top of rice. Place marinated chicken on top and press ‘Cook’. Once its done, enjoy and serve warm!

PS: You can add a pinch of salt for more flavour in the rice, I didnt cos I cook them for my kids. 

Spicy Korean Kimchi Pork Lunchbox

Love korean food a lot as it is mostly spicy which is my favourite among all the taste! Always try to recreate as it is much cheaper and I can have a bigger portion! 🙊🙊

The other day saw this and went to try it! Its yummy but i feel that its nothing really that special to pay that amount just to eat my rice in a lunchbox! Been waiting to make them at home for myself! I added my favourite Shimeiji mushrooms too! 

After serving it in a lunchbox I found at home, shake it hard and good, it looks exactly like the one I had! Slurrpppp!! Shiok to max!! Sharing my simple recipe of the Korean Kimchi Spicy Pork with you! Hope you enjoy them as much as I do! 

Korean Kimchi Spicy Pork Lunchbox

1 plate Shabu Collar

3Tbsp BiBiGo Kimchi 

2Tbsp BiBiGo Pepper Paste

Dash of Korean Chillia Flakes

1/2 Onion

1/2 pkt Shimeiji mushroom

Some water 

1) Sautee Onion and Mushroom.

2) Add pepper paste and a bit of water. Add in kimchi and stir fry well.

3) Add in shabu collar piece by piece. And mix in well. Add a little bit more water if too dry. Serve warm! 

Chilli Crab sauce w/Mantou

Tonight we have Chilli Crab Sauce served with Mantous and Fried Rice. Kids had some over wedding reception and crave for the sauce. Mantou has always been their favourite treats whenever we went crab feasting.. Those mini deep fried ones! Yummy!! 

I managed to get the bigger ones so I cut into halves and fried them. Overly crispy as I couldnt control the temp of oil well. It darkens so fast! Lol! 

The sauce mainly made up of chilli sauce, tomato sauce, sugar and water. I added some golden mushroom for that texture, frozen crab meat (already taken out of the shell) from NTUC. Makes my life so much easier. You can substitute or do without if only using as a dipping sauce. I will also do as a dipping sauce in future also as the kids prefer to dip and dont really eat much of the crab. 

Sharing with you my humble simple chilli crab alike recipe today! ❤️❤️

Chilli Crab Sauce (can omit and use as dipping sauce)

500-800ml water, adjust accordingly

2 eggs, beaten 

1 packet frozen crab meat

1 packet golden mushroom, cut halves

4Tbsp Tomato Sauce

4Tbsp Chilli Sauce

1Tbsp Sugar

Cornstarch, to thicken

*add more chilli or tomato sauce and adjust to your liking

1) Stir fry garlic. Add in crab meat n golden mushroom. Stir well to cook them

2) Add 500ml water first n bring to boil. Add in the sauces & sugar. 

Add more water bit by bit and taste it. Adjust accordingly

3) Add beaten eggs and stir. Add in cornstarch and stir to mix and thicken. Serve with mantous or over rice. 

Orange Jelly Marbled Cheesecake

Today decided to play Cheesecake. I bought some ready graham crust from Cold storage and made some Oreo crust at home! 😋

Spur or moment, decided to make 1/2 of the cheesecakes with a Orange Jelly Layer on top. But little did I know that I need to chill the cheesecake first before adding the jelly top layer so that the cheesecake is more stable. So my Jelly cheesecake wasnt that pretty! You can see the layer of jelly not even and it sort of seep in thru the sides of the crust! But despite that, its very nice! The orange jelly + orange bits is good combi with the marbled cheesecake! Hubby took 1 and couldnt resist and went for another from the fridge!

I am using back an old recipe from here with my own modifications to the creamcheese batter!  So today I will rewrite the recipe here so that I can easily refer back here! Fast n straightforward recipe! Try it!!

Orange Jelly Marbled Cheesecake (slight modications from EllenaGuan)

Crust: 

Oreo x 12pkts of 3 oreo + enough melted butter 

1) Put them in baking liner and chill overnight

Jelly: 

1pkt jelly powder

1/2 orange, cubes

Cheesecake: 

250g Cheesecake

150ml whipping cream

100g Sugar

3 Tbsp Cornflour

1tsp Vanilla Paste

3Tbsp Lemon Juice

3 Eggs

3Tbsp Coco Powdee

1) Whip creamcheese, whipping cream, sugar, vanilla paste, lemon juice, cornflour together til well mixed.

2) Add eggs 1 by 1 til mix well. Dont overbeat it.

3) I take out 10-15Tbsp of batter and mix til coco powder is well mixed and set aside. Fill creamcheese mixture to crust til 75% filled. Drop coco mixture and swirl them.

4) Bake at 180deg for 40-45mins. Cool down before fridging them

5) Prepare jelly mixture after cheesecake set in fridge. Preferably 4hrs or overnight. Arrange orange slices and use spoon to scoop jelly mixture. Chill 4hrs before serving!

Spicy Rice Cakes

I used to always buy those ready made rice cake sauce and keep them in my fridge. Always crave for them wheneever I am watching korean dramas.. After watching so many dramas and some korean cooking videos shared by friends or social media! I realised that Hot Pepper Paste can cook so many types of korean dishes, depending on how u mix them up! ❤️❤️

I use it to cook my ramen so i only buy those plain ramen from Korean mart at $0.70. Way cheaper than buying a pack of ramen. Kimchi fried rice, korean stews, rice cakes and so many! So today I am sharing my own Spicy rice cakes that I always cook when I crave for them!

I went to the Korean mart and got the fish cakes. Quite yummy. Its more to the sweet side which complement the spicy sauce. Above is a pic I found on google. Mine is plain, non vegetables version! $2.20 and comes with 5 sheets of the fish cake.

I am using the pepper paste and kimchi as above. Easily available from NTUC, korean marts or most of the supermarkets! My rice cakes are also from NTUC. All so easily available to buy! Pictures are from google!

Here’s my yummy lunch! And all it took is 15-20mins..

Spicy Rice Cakes

1/2 pkt rice cakes

2 sheets of fish cake, cut into rectangulars

1scoop Hot Pepper Paste

1scoop kimchi

500ml water, can add more if it dries up

1/2Tbsp anchovy powder

1) Bring water to boil in pot. Add anchovy powder.

2) Add hot pepper paste and stir dissolve them

3) Add rice cakes and fish cakes and let it simmer for 5-10mins

4) Add kimchi and mix well. Sprinkle some korean chilli flakes if u like it more spicy. Serve warm!

Peach gum dessert

Lately a friend has been posting her Peach Gum dessert on facebook, got me so tempted to try. And because it has benefits to promote healthy skin and many others. I just had to try it and make some for my family. 

I tried to google a few recipe to see which i like. Apprently, there is no specific ingredients that must go into this pot of goodness. So i decided to jus have some of my favourite ingredients like lotus seed, and gingko nuts (nah not my fav but its very nutritious for the kids)..  Now so much fortunate as NTUC sells pre-boiled and cleaned gingko nuts and lotus seeds! I still remember it takes hours to boil, soak, clean both of them when my auntie was preparing to make a pot of Cheng Thng! 

I was curious how to clean the peach gum so i google for a youtube video. Seems quite simple as after soaking it soften and jus need to snip off the black impurities and cut into smaller pieces. Hope the video helps for those trying the dish for the very first time! 

Just dump all ingredients A into pot, and bring to boil.. (Sorry my pic didnt show the pandan leaves 😬😬)

Then add remaining ingredients B and boil another 10mins. Done!! 

Here we go for a bowl of delicious and ‘skin beautifying’ dessert! ❤️ I put mine in the disposable for chilling and enjoy! 😊😋

Peach Gum Dessert Soup (approx 6 portion) 

A) 

1 bundle pandan leaves (about 5-6 leaves)

Handful red dates

Handful dried longans

3 ‘balls’ white fungus, soaked and cut into smaller pieces

Handful of peach gum, soak and cleaned

B)

1 pkt lotus seeds 

1 pkt gingko nuts

Handful wolveberries

Rock sugar to taste

1) Wash and put all ingredients in A into pot and fill 1/2 pot water. Approx enough to cover ingredients.

2) Bring to boil then simmer for 30mins til peach gum softens

3) Add in ingredients in B and bring to boil. Then taste and add more rock sugar accordingly.

You may add a bit more water at this point if you feel that the water is not enough.

4) Simmer for another 10mins. Can be served warm or chilled.

Pig Trotter Bee Hoon

Hubby requested for Pig Trotter Bee Hoon after like so long! I cant even remember when was the last time I fry this bee hoon! LOL! So since he craving and its really effortless to whip up this dish so cook for him lor! 

I got this image from NTUC for the pig trotter I am using. Usually i like to mix 1 can of this with 1 can of the stew pork for more flavour! Today I forgot to grab 1 so just had to make do with it! Wanted to grab beansprout and xiaobaicai to add but beansprout wasnt that ‘pretty’ so plan abandon. Simple xiaobaicai, 1 can of pig trotter and egg shreds, not forgetting my sambal! Slurrpp!! Yummy!!!

Pig Trotter BeeHoon (Approx 3 adults and 2 Children)

2/3 packet of bee hoon, soaked til soft

1 can Pig Trotter

1 pkt xiaobaicai

2 eggs, beaten and fry to omelette and cut to shreds

1) Sautee garlic to fragrant. Add veg and pig trotter in to fry well

2) Add 1 can of water (using the pig trotter can) and bring to boil

3) Add soaked bee hooon. Drizzle moderate amount of dark soy sauce depending on the dark hue you want for the bee hoon. Dash of pepper and mix well

4) Using a chopsticks, loosen the beehoon to make sure they are not stick into a lump. Continue loosening and adding water when it dries up

5) Add more water moderately til bee hoon is soft and springy. Drizzle a few drops of fish sauce for taste

6) Decorate with egg shreds and serve warm! Dun forget your sambal!