Wednesday, December 31, 2008
Monday, December 29, 2008
I did not cook much during this holiday season coz most of the time we ate out or we were invited to eat together with friends….a get together sort of parties :)
I have to post up Daddy’s special dish for us on Christmas Eve dinner…long overdue though ^ * This dish is specially prepared for us…heehee he loves to cook western for us. Adapted from the Pot Roast recipe. He used lamb shoulders instead of beef chucks. While it was cooking in the pot, the aromatic smell from the mixed herbs infused into the pieces of lamb shoulder was really mouthwatering. He stewed it till the lamb shoulders was tender and the gravy absorbed into the carrots and big onions. It was a dish that my Piggies looked forward to. Haha, I wish there were many Christmases in a year (“,)
Thumbs up for this wonderful dish that Daddy took the time to show off his skills in cooking for his Piggies. When we were courting , how come he never cook this dish for me :( ….juz kidding. Thanks Daddy for such a wonderful dish! New Year Eve’s dinner …..what are you cooking for us???
Thursday, December 25, 2008
Monday, December 22, 2008
Saturday, December 20, 2008
You are becoming Japanese!
One simple recipe for tofu:
Put one slab on a a piece of baking paper on the oven plate. Cover it with hot tomato/ketchup sauce, some very finely cut vegetables and covr the lot with shredded cheese:
Tofu pizza for vegetarians!
Friday, December 12, 2008
Wednesday, December 10, 2008
Today, I am going to share with you , my family’s favourite crab dish…hot sweet sour crab. Hope you will like this dish too :)
1 kg mud crabs – cleaned and cut into halves
1 tbsp ground dry chilli paste
3 tbsp sweet sour plum sauce
1.5 tbsp fermented soybean / *tau cheong*
5 pips of garlic – chopped finely
2 tbsp of cut spring onions
Salt to taste
a pinch of fine sugar * optional
* Note: the egg is for thickening the gravy and add oomph to the gravy.
Monday, December 8, 2008
Recently , I learned to cook this dry curry shrimps from a friend. She gave pointers which were valuable in cooking this curry dish. :) It was one fantastic dish and I managed to cook it to the right consistency and the taste was extremely delicious… the combination of the curry paste with added curry leaves, lemongrass , pounded shallots and last but not least the most important ingredient, the coconut milk, has given the curry a uniqueness only the tongue can describe.
½ kg medium sized shrimps – cleaned it and leave the shell on
½ cup of fresh curry paste – from the wet market
Heat up oil in a wok, add in all the ingredients above except the coconut milk and the shrimps. Continue to stir fry the ingredients under small flame till the oil separates and surfaces. Slowly add in the coconut milk and keep stirring and cook till the fragrance of the curry paste has been released. Add in the shrimps and cook till the gravy has thickened and the shrimps is coated with the curry paste. Dish up and serve hot with rice.
Note: This dry curry shrimps goes well with yellow glutinous rice too.