Wednesday, June 1, 2022

Egg Fried Rice (Thermomix)

Been a while I have not updated my blog. Too busy with house shifting, then the Chinese New Year, still settling in and then the PSLE kid. Tiring πŸ˜…

Today sharing a simple Egg Fried Rice Recipe that I have done with my thermomix. Using a fried eggs tips shared by my team’s advisor on how to have fried eggs! YES! FRIED EGGS! Not too bad for a TM-version without an oily kitchen. ❤️

Tips for higher success-rate Fried Rice would be using cooled rice, and preferably basmati rice. Using jasmine rice and japanese rice is fine too, but if its not cooled well enough or its too wet, the chances of the fried rice being mashed up is high. So do be careful with your rice prior to making Fried rice. I would reduce 1-2mins of cooking time to ensure less wet and soft rice if you are
not using basmati rice.

You can see the video of the process from my instagram here as the video was too huge to upload. It really quite simple and I will write down the recipe and steps below for you all. 

Made some homemade chicken floss as toppings. Really just dumping meat and seasonings and let my thermomix do its magic. Added in toasted seaweed and seaame for a small portion to use. Yums! Smell so good! And important is you know what goes in this batch of floss and its preservatives and msg free! 

Hope you like my simple sharing for today! 

Egg Fried Rice
2cups Basmati rice (Approx 280g)
2-3tsp Fish gravy
1Tbsp dark soy sauce
Sesame oil
4 Garlic cloves
Corn kernels

40g Oil

1. Cooked rice as per normal and set aside
(17mins, 100deg, speed 3)
2. Pour in 40g oil
(3mins, 120deg, speed 0.5-1)
3. Once oil is heat up, cook oil for another 10mins while
pouring in egg batter. Pouring batches by batches only when earlier batches is cooked and set.
(10mins, 120deg, speed 0.5-1)
4. Once egg is done, remove and set aside. Add in 4 garlic cloves and chop
(5secs, speed 5)
5. Add sesame oil and saute 
(3mins, 120deg, speed 0.5)
6. Add in Ham and corn kernels
(5mins, 120deg, reverse speed 0.5)
6. Adjust ham qnd corn kernels. Insert butterfly whisk. Add in rice, eggs, fish gravy and dark soy sauce
(3mins, 120deg, reverse speed spoon)
7. Serve warm!

Wednesday, December 8, 2021

Sponge Finger (Dessert Base)

In life imagination and expectations always turns out different. And some people maybe more artistic, or creative or something that is your own strength.

I was never the artistic person, a bit of creative maybe but I always tried my best. LoL! And remember never to be dishearted when things dont go your way, somehow some stuff are never meant to be! The same goes for friendship, relationship and even kinship. Toxic people just let go, mingle less if you cant. Year is coming to an end, lets set off to a more positive vibes year in 2022! Ok, getting a bit heavy now! πŸ˜…

Today I tried making some sponge fingers from scratch as I wan to build my own christmas house. Turns out I didnt have the flair for it so I decided to use it as a base for my dessert! 

Since I have some whipped cream and frozen fruits and ta-daaa~~~ Our after dinner dessert is ready! Now chilling in the fridge for us to eat later on! πŸ˜‹πŸ˜‹ After putting them in a box, looks like a snowglobe to me! Actually its a great gift to make for your friends too!

I tried 2 ways of baking the sponge and as it is too light, the rack on top of paper works better for me! And freshly baked sponge fingers is not so dry as compared to storebought and taste so much better! So here today, sharing my sponge fingers recipe along with my failed house and tree pics! πŸ™Š

Sponge Finger (recipe adapted from Cookidoo)
4 whites
4 yolks
80g icing sugar
Pinch of salt
120g plain flour

1) Sift flour and set aside
2) Whip whites and salt til soft peaks
3) Continue whipping whites and add in icing sugar gradually, til glossy stiff peaks
4) Fold in flour gently and lightly, without overmixing
5) Pipe onto baking paper your desired sizes
5) Sprinkle icing sugar on the piped fingers and rest 5mins
6) Preheat oven to 180deg
7) Bake fingers for 10-12mins x 180deg or til top is nicely browned


Tuesday, December 7, 2021

Bacon Rolls - 2 Way

 Yay to another western meal! (we had homemade burgers for lunch too hahaha) Does the coriander looks like christmas tree in the photo?

We had 2 types of rolls today, sneaking in some capsicums to bluff the kids! Great as appetizer or serve with your carbs. 

The kids totally loved it and even asked to try the spicy ones. NO ONE MENTION THE CAPSICUMS! Mummy wins hands down! πŸ™Š Actually the only time I eats capsicums too! LOL! Can u see the chicken still so juicy and the colourful strips of capsicums! πŸ˜‹

Made some teriyaki tossed pasta with greens to go along. Total fuss-free cooking without any grease! πŸ˜‹πŸ˜‹ Yummy! 

Bacon Rolls - Curry and Non spicy version
Bacon strips (I used 300g pack)
500g of chicken thigh meat, in big cubes
3 col capsicums, cut strips

Nonspicy marinate : 1Tbsp each of Blackpepper, onion powder, mixed herbs 
Curry marinate: 1Tbsp curry powder, 1Tbsp onion powder, 1/2tsp Chilli flakes

1) Marinate chicken with above for 1-2hrs
2) Put chicken on 1 end of bacon strip, and 4-5 strips of capsicums then roll up tightly and secure with a toothpick
3) Grill on Hi x 10mins, flip and grill another 5-8mins til meat is cooked
(Pls adjust accordingly to the size of chicken cube)

Teriyaki Tossed Pasta
Angel Hair, 4 pax portion
3Tbsp Homemade teriyaki sauce
1/2 cup water

1) Boil angel hair to al dente and drain. Set aside. 
2) Add water and teriyaki sauce and press saute mode on Hi and bring to boil
3) Off heat and add in pasta then toss them well. Season with some black pepper before serving.


Sea Salt Chocolate Tart w/Christmas Choux

 Actually wanna make some sea salt chocolate tart and last nite during a meeting, we were talking about christmas tree made up of choux! 

Then it somehow brought me thinking to combine them
both and also have a chance to try out fixing a christmas tree with my choux! 

I would prefer using chocolate callets as the hershey chips cant really set well. It is more like flowy chocolate filling when u bite it! Tastewise, it is good cos I am using the sea salt chips! So tasty with the bits of sea salt sprinkle on top of the tarts! 

I lightly assemble the choux on my 6” tart, filled with the chocolate filling. Carefully adding some toothpicks for those choux above to secure them! Wearing a santa hat for my tree! Ta-daaa~~ So cute!!!

Sea Salt Chocolate Filling
125ml Whipping cream
110g Hershey sea salt choc chip (works better with choc callet)
Sea salt for garnish

Choux recipe is here
Tart recipe is here

1) Put water in pot and put in steam rack. Saute mode Hi
2) Place pot with whipping cream on rack and wait for water to bring to boil
3) Add in chocolate chips, close lid and off power. Wait 3-5mins
4) Open and stir them well. Used as desired. 

Monday, December 6, 2021

Simple Early Christmas Dinner


A pre-christmas trial dinner today! 

Baked a orange marinated chicken, along with homemade herbs & garlic butter shortcrust pastry and a homebaked orange cake with creamcheese frosting πŸ˜‹

Chicken is so juicy and nicely marinated with the orange juice and herbs. Loved to baked chicken in my ninjafoodi, always gives me crispy skin and juicy meat! 

Hub love the shortcrust pastry christmas tree, the homemade herbs & garlic butter was so tasty! I think oldest love it too as she asked for more of it! I totally love the spread cos it makes the whole pastry smells and taste so great! Crusty and filled with garlicky herb fragrance ❤️

The orange cake was moist and goes super well with the creamcheese frosting! I love the slight tangy taste from the creamcheese frosting that compliments the orange fragrance from the cake. My eldest says ‘The white thing is so GOOD!’ and I agree with her too! 

So what did you had for dinner today? πŸ˜‹πŸ˜‹ Now I am stuffed! 

Orange Baked Chicken
1 orange, juiced
Some orange wedges, thinly sliced
1Tbsp onion powder
1Tbsp dried parsley flakes
Pinch of black pepper

1) Marinate and rub above seasoning all over chicken and stuff some oranges inside chicken
2) Bake chicken 180deg x 30mins
3) Flip and bake another 15mins 

Herbs & Butter Garlic Christmas Shortcrust pastry 
30g Butter
5-6 garlic cloves, chopped
1Tbsp mixed herbs
Shortcrust pastry

1) Mixed butter, chopped garlic and mixed herbs
2) Put shortcrust pastry on baking paper and spread the above butter mix on 1 side of pastry then fold and seal edges
3) Use a cutter to cut out the shape of a christmas tree 
4) Cut the sides and twist them
5) Bake at 180deg x 25mins or til its nicely browned.

Orange Cake with Creamcheese frosting
(unable to share cake recipe as its a private bake along class)
Creamcheese frosting
42g creamcheese
30g butter
50g icing sugar
1tsp vanilla extract

1) Mix all above ingredients with a handwhisk til smooth.
2) Use as desired

Tuesday, November 30, 2021

Lemon Curd Tart


Decided to bake some Lemon Curd Tarts as gifts, using a simple short crust pastry recipe. With my thermomix, I jus simply add all the ingredients for my Lemon curd and I am almost ready to go!

I saw this idea of someone using the extrerior of the tart shell to make the flowery pattern and decided to have a go. And I realised mine was too narrow and not detailed enough so cant see the petal details. 🀦🏼‍♀️ (PS: Time to go shopping again)

Loved all my baking boxes and cases as it helps to make the tarts more beautiful! The tarts inside the cupcake cases reminds me of little snowball! So so cute!!

Taste so tangy and so good! 🀀🀀

 Short Crust Pastry (From cookidoo)
100g icing sugar
200g unsalted butter, cut into cubes
370g plain flour
1 egg
1tsp vanilla extract
Pinch of salt

1) Using rub-in method, rub icing sugar and butter til it resemblemce breadcrumbs
2) Add in egg, salt & vanilla to knead into a dough, working fast so butter do not melt
3) Shape into a disc and cling wrap for 1 hour before using
4) Roll out to desired thickness and cut out preferred portion to make tart shells 
5) Bake 180deg x 15mins
6) Cool before removing them from tart shell
7) Use with desired filling 
(I am using Lemon Curd from cookidoo recipe) 

Monday, November 29, 2021

Honey Soy Grill Chicken

Trying to use chinese-style recipes to do a chinese dinner for Christmas! 

Today tried making Honey Soy chicken and I believe this will be a good main course for kids and serving them on skewers makes it easier for them to eat! πŸ˜‹πŸ˜‹

Made some Sambal Petai with my hub too! I believe he will be happy to have this with a bowl of rice as compared to all the roast turkey and ham! πŸ™Š

Honey Soy Grill Chicken
300g chicken thigh, big pieces
2Tbsp honey
1Tbsp dark soy
1tsp Mirin
Pinch of black pepper

1) Marinate chicken thigh pieces with above marinate for 2-3hours
2) Put on grill x10mins, flip and grill 5mins
3) Use marinade sauce and add cornnstarch mixture to thicken it. Serve grill chicken with sauce on the sides

Creamcheese Ravioli

Had some leftover ribs and beef and decided to finish them for next day lunch. Thinking what carbs to go with it and decided to make some creamcheese ravioli! 

This is my first time making so the night before I was trying to decide what sauce, and what filling should I use. Finally decided on creamcheese filing and pair with the leftover stew!

 Had a short video of how easy it is too wrap n make them at home! 

I even did a quick tom yum soup for my portion!!  So spicy n tangy with the creamcheese!! 

A dear friend shared a baked version ravioli to me! So i wrapped some with prawns to have it like an appetizer!! So yummy!!

This recipe is so easy to work with! I think we can have fresh pasta as and when we want. With or without filling and it will be so fun for the kids to try making them in the own special shapes too! ❤️

Hope you will enjoy this recipe as much as I do! Uncooked ravioli can be freeze for up to 2 weeks too! 
Pasta Dough (recipe from cookidoo)
  • 200 g plain flour, plus extra for dusting
  • 2 eggs (53-63 g each)
  • 1tsp pumpkin powder
  • 1 tbsp extra virgin olive oil 
  • Filling: 
  • 100g creamcheese mixed with basil flakes, pinch of truffle salt, soften
  • 6 prawns

1) Knead above with a mixer til it forms a dough and rest for 15mins (dough will be slightly crumbly)
2) Roll dough out and cut into rectangular strips then spoon 1 tsp of filling and put at 1 side of the pasta strips
3) Use fork to press down and form a square ravioli, repeat til all is finished
4) Boil in hot water + pinch of salt til ravioli is cooked (approx 3-5mins depending on size), drain and set aside
5) Put on serving plate and serve warm 

Sunday, November 28, 2021

Truffle Prawn Risotto

Thinking of doing a main carbs for Christmas to serve along with the meats or seafood. Thinking that rice is more filling than serving with mash, I decided to try out this Prawn Risotto from Martha Stewart. The recipe looks so simple and straightforward and I have all the ingredients at home!

You can always prepare this the last dish after finishing off the proteins as all it takes is a short 15mins or less. So yummy even serving it as a main on its own! 

Prawn Risotto (adapted with slight modifications from Martha Stewart)
4Tbsp butter
1/2 Onions, chopped
2 garlic cloves, chopped
11/2 cup arborio rice
41/2cup chicken stock 
300g prawns, deshelled
3oz parmesan, grated and more for garnish
1tsp Truffle salt
Basil leaves
Black pepper

1) Put on saute mode, med hi and add in 2Tbsp butter
2) Add in onions and garlic and fry til you can smell the fragrance, around 3-4mins
3) Add in rice and cook while stirring it for around 1 min
4) Add in 3 cups of chicken stock and season lightly with salt and pepper
5) Pressure cook on high for 9mins and quick release
6) Add in remaining 11/2cup of stock and prawns and bring to a boil, while stirring til prawns are cooked
7) Add in parmesan, 2Tbsp butter, truffle salt and stir well
8) Serve warm with grated parmesan and basil to garnish

Beef Stew

 Previously I cooked this recipe using my thermomix and it was so well received by the family. Today I decided to share this recipe and use the pressure cook method to help speed up the time used to cook this dish! It can be prepare ahead for parties or gatherings and warm up later or kept warm in a thermal pot.

Very simple ingredients to put together. I am using briskets today. 

I love the slight tangy and thick sauce that it is cooked in. The beef is so tender and juicy that we kept dipping in breads to soaked up the flavourful sauce. This would go so well with baguette if you prefer too. I am using it as a pasta toppings today for the kids.

I baked some homemade croutons and pair with the beef stew. So shall we serve as a main, as a starter or? 

Beef Stew (adapted with slight modifications from Cookidoo)
2 brown onions, chopped
4 garlic cloves, chopped
30 g olive oil 
800 g beef brisket, cut into pieces (3 cm)
500 g chicken stock
2 tbsp Vegetable stock paste or Meat stock paste (see Tips)
350 g carrots, cut into rounds (1 cm)
100g cherry tomatoes
4 sprigs fresh thyme, leaves only (i omit as i ran out of them πŸ™ˆ )
3 dried bay leaves 
1Tbsp dark soy for col
sea salt, to taste
cornstarch to thicken 

1) Place onion, garlic and olive oil Saute Low-Med
2) Add beef and cook til it brown nicely on the outside on Saute Hi
3) Add all remaining ingredients and bring to a boil
4) Pressure cook on Hi x 30mins and natural release 
5) Add salt to taste, dark soy sauce for some colour and thicken it 
6) Serve with choice of carbs