My mom always to occasionally have a meal with porridge once in a while. She loves it everytime we have porridge, and that's probably because she is a Teochew. So one day we drove past this place and noticed the sign board, Mother Porridge. The name of this place is supposed to be quite catchy in Chinese, Ma Zhi Juk.Their specialty is their Claypot Porridge. We usually would order plain porridge just as we would order plain rice when we order at a chinese restaurant. The only difference is that their porridge is actually flavoured, not too salty and not too bland (like those Teochew porridge). This style is actually a version of the Cantonese porridge, where the porridge is boiled down to little pieces and is quite thick.That night we ordered this fried beancurd with fish paste. Mor
This is my daughter's favourite! Everytime we go pass Bangawan Solo, she would insist on having a slice.This recipe comes together with other recipes like this and this, when my hubby bought me my first oven. They were all so good. I knew I can trust this recipe and just had to do it.I didn't have the baking pan. So I used muffin cups instead. Hey! Not a bad idea too. It was less messy and was easier to store.Ingredients:Bowl A:6 Egg Yolks100g SugarBowl B:6 Egg Whites100g Sugar1 teaspoon Cream of TartarBowl C:150g All-Purpose Flour aka Plain Flour1 tablespoon Baking PowderBowl D:200ml Coconut Milk2 tablespoon Cooking Oil1 teaspoon Pandan Paste (not Pandan Essence)How to do it:Whisk ingredients in Bowl A until sugar melts and mixture is creamy.Mix ingredients from Bowl D before adding into
It officially turned summer for us here in the Northern hemisphere yesterday. Gee.. I could almost smell that fried egg on the sidewalk as the weatherperson on tv droned on endlessly about some red flag warning. One place you don't want to be in during the summer is my kitchen. When I own my own place, the first thing I'm getting is an air-conditioner for the kitchen. For now, I'm stuck with my 5-year-old 10 bucks 3-speed standing fan. Oh well, I guess I'll be bringing something cold and sweet and most importantly, requires no baking, over to Sugar High Friday at Domestic Goddess kitchen.I was thinking of a particular Asian Jell-O / Agar Agar / Pudding-like dessert recipe, layered with Coconut, Rose and Pandan flavors. I don't quite know what to name this. Coconut, Rose and Pandan Jell-O ? Coconut, Rose, and Pandan Agar Agar ? or Coconut, Rose and Pandan Pudding ? Well, the recipe's a combination of all of the above. It has got that medium firm wiggly jiggly texture, like Jello.
I made these before through "experiments". These current ones are also through my cooking experiments. In fact, lots of my cooking were done through a few experiments before they are post, ie, presentable and edible. You are not worried are you? Hehehe~I remembered quite some time back, while discussing about making this dish, my friend Fern suggested I add turmeric and some other spices to it. "Fern, what other spices did you suggest har? I only remember turmeric leh. Tell me if you are reading this, okay?"Anyway, this is the results of my yet another cooking experiments. My husband said it taste better than the first one. I think so too. I guess this is another successful experiment!Ingredients:3 chicken breast, debone and cut into bite size1 tablespoon Chinese Cooking Wine1 tablespoon Sugar1 tablespoon Sesame Oil2 tablespoon Light Soy Sauce1/2 tablespoon Turmeric aka Kunyit Powder1 tablespoon Garlic Powder (I use McCormick. Alternatively, you can grind garlic into paste)Pandan Leave
Every Monday, I look forward to another action-packed "24". I forgot the season had come to an end last week :( As I sat on my recliner, rocking away ... rocking away ...Jack Bauer tackled me down at CTU, Melting Wok division, Los Angeles. This takes place between 21:00 and 22:00.Jack Bauer : I'm federal agent Jack Bauer, and today is the longest day of my life.Me : Abort your mission, join me for a quick bite before you tackle your real enemies.Jack Bauer : *What* is your primary objective ?Me : I have some colorful papercups leftovers from making mochis, a polished muffin pan, some eggs and flour. Lets get the action rolling, shall we ?Jack Bauer : You are absolutely sure you can do this ?Me : Well .. I wanted to make you some of my mom's Pandan Chiffon Cake, but with your busy schedule, I'll settle with a quick and easy muffin bake recipe, 20 minutes tops..Jack Bauer : You're not a field operative !Me : I have a pistol-shaped thingy in my kitchen that shoots fire and I'll lend
Hmmm … This really makes your kitchen smell nice when frying them. Oh … this is my own recipe. Not sure how the "original' Pandan Chicken we eat in 煮炒店 added as seasonings …Anyways, my hubby and son like this. So it can't be too bad or maybe they have lower expectations.Ingredients: 2 chicken drumsticks; de-boned and dicedPandan Leaves3 tablespoon oyster sauce1 tablespoon sugarPepper (optional) How to do it:Marinate the diced chicken with the oyster sauce and sugar.Set aside for 3 hours. (over night - better)Wrap the chicken in pandan leaves. You have to find you way to do this - sorry!Deep fry the chicken. Remove with the leaves turn slight brown.Drain and serve. Note:For healthy choice, you can use breast meat without skin. Can't show you how the chicken is wrapped (nobody helping me to take pics ;p) It's like doing a rice dumpling though.
This is a colour enhancer. The food you make will have a very nice pandan aroma. You can use green good colourings instead but the food will look a bit "fake'. Not so nice lah.Ingridents:6 pandan leaves½ cup waterHow to do it:Grind the leaves with the water.Remove and put into a strainer bag.Squeeze the water out of the bag. Note:If you need more juice, just add in a bit more water. Otherwise just grind more leaves.
