Lotus Root Chicken Soup II

Improvised my old recipe to tis current one which dont require to add any form of seasoning! Super rich, flavourful and sweet! Kids love them! Definitely a keeper! 

I use ikan billis soup stock as base. Drain the soup before adding chicken drumsticks, chicken feet and all ingredients to double boil them! ❤️❤️ Love this way of boiling soup as it’s all natural goodness and I feel safe giving loads to my 2yo and the big kids too! 

I love adding chicken feet then eating with my bowl of rice plus sambal! Shiokness to max, like my comfort food on a gloomy and tiring day. So here I am sharing my favourite way of cooking soup with all of you! Feel free to add fishballs and whatever ingredients you like to make it into a 1-pot soup meal! 

Lotus Root Chicken Soup II

Ikan billis Soup Stock:

1 bowl of ikan billis, rinse

1 clove garlic

1 piece of garlic

2 small shallots

5-6 Chicken Feets

2 Drumsticks

3-4 pieces pork ribs

1/2 hand length lotus roots

1 carrot

1 corn

1 handful red dates

1/2 handful wolveberries

1) Wash and peel of skin of shallots, ginger and put aside. Break the clove of garlic and wash them, put aside. 

2) Put a pot of water, approximately 3 bowls of water (same bowl as you measure your ikan billis) 

3) Add shallot, ginger and garlic to pot and bring to boil. Once boil, lower fire and simmer for at least 30-45mins.

4) Drain soup and keep for using.

5) Blanch all the meat and add to pot of stock. Add in all remaining ingrdients except wolveberries, bring to boil, simmer and boil tip chicken feet, drumsticks and pork rib is soft. Serve warm!  

Onigiri my style

Just because my kids are crazy about the BBQ Chicken Rice Wrap, I decided to make them myself! At least it’s fresher and I know what went into them! So the preparation begins!! ❤️❤️❤️

I got helper to prepare the rice and stir fry some marinated minced chicken. I added the Japanese rice flakes and sesame oil to the rice and mix them up. Using the Daiso onigiri mould, i add a scoop of rice then make a small hollow in the center, adding a spoon of minced chicken, then some chicken floss, and cover with rice. Press hard and pop over to the seaweed. I realised that hand mould onigiri seems to hold better than the mould. Cos the rice doesnt seems as compact and sticks well or maybe I am not good with using the mould. The 3 sides of the triangle keeps want to loosen up. 

I diligently went to Daiso and get the nice onigiri wrapper! So cute that I got 3 packets of them. And also grab the seaweed there too! Happy that the kids love the onigiri and had a good snack after school. Misson Success!!

Onigiri w/Chicken & Floss (makes around 6)

1.5 cup plain rice

4 sachets of japanese rice flakes

1 teaspoon sesame oil

1 handful of marinated minced chicken (sesame oil, lt soy, pepper, wine) 

Some chicken floss

1) Mix sesame oil and rice flakes to rice and stir them in

2) Using mould, scoop 1 spoon of rice, add some chicken, floss and cover with rice. Press tight. 

3) Pop onto seaweed strips and wrap with wrapper. Cling wrap works too! Set aside til serving ❤️

Braised Meat Wonder Pot ❤️

Love cooking 1 pork braised meat with all my favourite ingredients inside! I added chicken drumsticks, pork belly, chicken feet, fish maw, pig intestines, pig stomach, chicken liver, taukwa and eggs! Gosh! Gonna be so full from my dinner later! 

Marinate them ahead and put in freezer. Thaw overnight and started to braised since noon. Barely 2hrs, all is cooked so I can relaxed on this School holiday. Today is PSLE listening for the P6s, wishing them good luck! And I am stuck at home with 3 noti ones! 

Now I can finally take a breather as the big ones settled down for some revision while lil boy is napping. Phew! 😅😅

This dish involved many steps as I normally try not to overcook each ingredients! Hardwork but its all worth it once you see everyone enjoying! I love to add a slab of belachan to it with my rice! 

Braised Meat Wonder Pot (Recipe is based on estimation as I normally taste and add accordingly to the amount of ingredients added)

1plate chicken feet

1plate pork knuckle

1plate pork belly

4 chicken drumsticks

1plate intestine

1plate stomach

1plate liver

1pk Tau Kwa

10 eggs

2 Fish Maw

Marinate: 2Tbsp of (Oyster Sauce, Dark soysauce, Light soysauce, Sesame oil, hua tiao), dash of pepper, 1 Tbsp 5-spice powder, 1-2 clove garlic, 2 thick slabs of ginger

1) Put all above ingredients except eggs, tau kwa and fish maw in a big bowl. Pour boiling over to blanch away any smell

2) Put all the meats in a ziplock, the rest in another. Marinate the meat with above marinates and freeze or leave it overnight for flavour to go in

3) Boil 10eggs to hard boiled, shelled and leave aside

4) Cut tau kwa to halves and blanch

5) Pour hot water for fish maw and soak

6) Put all ingredients except chicken liver, eggs and tau kwa in a big pot with reasonable water to cover at ingredients but not too much. Bring to boil before simmering. 

7) Once boiling, taste and add some more dark soy sauce for saltish or oyster sauce for sweetness

8) Remove each ingredients when its cook to prevent overcooking. Once all is cooked, dish out and put in eggs, taukwa and liver to boil. Remove liver once cooked. Simmer eggs and taukwa til flavour is infused. Remove.

9) Put all ingredients back in pot before serving and bring to boil! Serve warm!

Oven-baked Crispy Chicken Nuggets

Bookmarked this simple recipe from Kandie Network in Facebook that my bestie tagged me to try out! I finally got time to try them today as Cold Storage was having some promotion for pre-cut chicken cubes! Saved me some time on cutting them up! 

I first baked the crumbs (also called panko) til browned. Marinated the chicken cubes for at least 30mins-1hr. Simply coat with cornflour, egg then panko and baked them! Yum!!

Dinner with stir fry veg tonite!! Slurrp!! Kids and Hubby approved dish!

Oven-baked Crispy Chicken Nuggets

Chicken Cubes

Marinate: Sesame oil, light soy sauce, pepper, wine

2 beaten eggs

Some panko

Some flour

1) Bake panko til crumbs

2) Dip in cornflour, beaten eggs, panko.

3) Preheat oven 190deg, baked chicken cube coated with panko for 20mins each side or til nicely browned. 

Home-made Muah Chee

All done at the comfort of my home, in barely 30mins I have warm muah chee to share with my toddler! I bookmarked this recipe from a fellow member in Singapore Home Cooks in Facebook! Lovely share!! ❤️❤️❤️

Today i halve the recipe and portion just nice for me and toddler to share! He love and kept coming to ‘mum mum’! Try it! I took out warm muah chee and jus shake the lunchbox with the cut muah chee and ground  peanuts! Easy clean up and super fast!!! 

Muah Chee

125g Glutinuous Rice Flour

150g UHT Milk 

Ground peanut as preferred

1) Whisk flour and milk til smooth yogurt-drink consistency

2) Steam on high heat 10mins

3) Prepare ground peanuts and cut muah chee inside. Close up and shake! Enjoy warm!

Apple Marble Chiffon

Revisting my previous recipe and made this Apple Marble Chiffon. Was guiding my neighbour for baking a chiffon! I doubled the ingredients so we both get 1 big chiffon each! And I subsitute the oramge juice for apple juice. Took out 1/3 of batter and add 4big tablespoon of cocoa powder for the marbling effects! 

See how the effects is! Texture is spongy and soft! Totally love! Kids chope for breakfast and snack box to school! ❤️❤️

Hainan Inspired Pork Chops

Since the kids are so hooked on pork chops, I decided to try making these tonight! As #2 still having slight coughing so I tried to imitate the Hainan style with a tomatoey sauce so that its not too ‘heaty’ Errmmm... It does help right? 😂😂

I use pork loin as easier to cut into smaller thin slices, as well as no fats too! Marinate the usual way we do with Sesame oil, Lt Sauce, Wine, Pepper, Conrnflour, Oyster Sauce and 5-five powder..

I also added potato, onion, tomato, excluding the peas as no one fancy them in our family. 

Hub and kids so love and say much nicer than their favourite shop that we love. Even ask me where I make the sauce from or learn from. I told him just my lucky day as I mix it as I always do for my potato & luncheon meat dish. Perhaps with the addition of onion it makes a difference..!!

So let’s share the simple recipe here! 

Hainan Inspired Pork Chop (Aprrox 10+ Medium slices)

1 Pc Pork Loin, thin slices 

Marinate: 1Tbsp Sesame oil, light sauce, oyster sauce, wine, pepper, cornflour, 5-spice powder

Best to marinate overnight or at least 30mins

Panko, cornflour & beaten eggs

1 Onion, small wedges

1 Tomato, small wedges

1 Potato, like thick french fries

Sauce: 8Tbsp Tomato Sauce, 2Tbsp Oyster Sauce, 2Tbsp Sugar

Moderate water to add when stir in sauces so that its not too watery

1) Heat oil. Dip pork chop in cornflour, beaten eggs then panko. Fry til cripsy and brown. Leave aside.

2) Fried Potato til outside is browned. Leave aside

3)  Heat oil and fry onion til fragrant. Add tomato wedge and stir well. 

4) Add the sauce u mix earlier and stir well. Add moderate amount of water

5) Add potato and simmer 5mins. Leave aside

6) Microwave for 1min to warm up before drizzling over pork chop and serve! 

Deep Fried Pork Chop Battle

Tried a new recipe that mimic the DTF, for the kids and hubby to try and see which they prefer as compared to old school simple ‘soda-biang’ crumbs pork chop. All prefer old school pork chop but I personally prefer the DTF-alike recipe. Maybe the steps doesnt involve the dipping in beaten eggs, soda-biang crumbs and make it much easier to prepare and cook. 😂

So I used this recipe from Meatmen and I liked it! Very simple and fail-proof even for beginner.. I seriously think it’s worth a try if you are a pork chop lover! Especially goes well with plain rice or even on a plate of egg fried rice! Super DTF feel~

So here I will share ny recipe, simple marinates and for you to try for yourself. Let me know which one you prefer! Or share wih me if you have any good pork chop recipes! 

Old School Soda-Biang Pork Chop

Approx 6-7 Pork chops

1 Tbsp sesame oil

2Tbsp Lt Soy Saucr

3Tbsp Oyster Sauce

1Tbsp Huatiao

1Tbsp cornflour

Dash of pepper

1) Mix all and preferably marinate at leaat 2-3hrs before

2) Prepare beaten eggs, crushed soda-biang

3) Dip pork chop in beaten eggs, then the soda-biang crumbs and fry over medium heat

4) Serve warm

Bear in a cone

On a baking hiatus with a few mummy friends. Sharing and encouraging each other to bake more, use our lonely, neglected appliances more! So here today, I finally lug my kitchenaid to knead dough for me!  So I use Miss Bento recipe to make this bear-like bread in a cone! So cute!! 

The method is easy, for even a first beginner! Just weigh out the 2 portion of ingredients then follow the steps. I replaced with Chocolate milk for a more chocolately taste! Bread turns out soft and fluffy, phew after many months of not baking bread! 

Kids asked for 1 immediately after dinner. So I took 1 and cut into halve for the 2 older ones to share! They love even tho the cone went a bit soft from the baking and cooling down. Despite Daddy kept nagging that the cone is soft, they both happily slurp it down! 

Try it!! So cute!!! But I really have no flair in shaping bread dough. It always went out of shape! 🤦🏻‍♀️🤦🏻‍♀️ It came in looking pretty. Came out distorted. Nonetheless, the cute outlook still interest the kids! 

Bear in a cone (adapted from Miss Bento)

A : 100g Bread Flour

1tsp Coco Powder

2Tbsp Sugar

1tsp Yeast

130ml milk (I used chocolate milk) - warmed to 37-38 deg

B: 100g Bread Flour

20g Unsalted Butter

1tsp salt

1) Put (B) in mixing bowl

2) Prepare dry ingredients for (A) in a bowl and heat up milk

3) Pour in milk to (2) and mix til you see bubbles forming

4) Add the mixture to (B) and knead til dough is smooth and shiny

5) Rest dough for 40mins til it expand 1-1.5x of size

6) Flatten dough and cut into 6 equal portion. Rest 10mins

7) Prepare icecream cone and make sure they are ‘standing’ stable to hold the bread dough when baking

8) Roll dough and shape and put on cone

9) Bake for 20-30mins at 180deg

10) Cool and pipe melted chocolate and deco

Steam Cake

Today I tried making steam cake! Very simple version after baking the mini pancake balls. Yet to try them again to tweak the dryness of the pancakes so not sharing here yet. 

Shall share my steam cake experience with you all. My first attempt, the colour was too light cos I forgot to add flour to the batter meant for drawing but its still soft. Secondly I didnt tap the cuppies enough, I think. Lastly, I think my fire was too high. 

So my mama group urged me to try again. So I do it again! With some snapshots of the steps! And I rectify all the ‘errors’ that I think resulted in the pimply outlook and slightly driee texture! And yay, a smoother surface and its not so dry inside already! Hurray!! 

Another lunchbox recipe keeper!! ❤️❤️❤️

Japanese Steamed Cake (adapted from Miss bento)

150g Moringa Pancake Mix (1 of the 4 sachet in a pack)

100g Yogurt (I used Greek honey yogurt)

20g Sugar 

1Tbsp Cooking Oil

2 Eggs

2-3 drops Vanilla Essence

Batter to draw: Depending on what you plan to draw, jus scoop enough batter + 1-2 drops colourings and 1-2Tbsp Flour to mix)

1) Mix all ingredients til smooth

2) Scoop out batter drawing. Then pour batter to fill 1/3 of cupcake liner.

3) I hide a surprise - Hershey Baking Chocolate, fill up with batter til 2/3 full

4) Pipe drawing and on the fire for steaming the cupcakes

5) Knock the bottom of cupcakes on palm lightly then place in muffins cup to prevent too much expanding when steaming

5) Steam on very low heat for 12mins