Owner: Let\'s get Wokking! URL:http://wokkingmum.blogspot.com Join Date: Thu, 21 Dec 2006 00:07:38 -0600 Rating:0 Site Description: WokkingMum is a SAHM who loves wokking for her family. Nothing fanciful. Just simple home-cooked food that they will enjoy!
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Braised Chicken Feet with Mushroom 1970-01-01 00:59:59 This is the most adult dish that my son likes. However, he does not like the smell of the spices, so I don't usually put it if he is eating.Ingredients:30 chicken feet20 pieces of mushroom (I'm using small ones)Hard-boiled eggs (Optional)Spices: Orange PeelCinnamon StickGlovesAnise StarCardamomSeasonings:3 tablespoon Oyster Sauce1 tablespoon Light Soy Sauce2 teaspoon Dark Soy SauceHow to do it:Wash & cut away nails on the chicken feet.Marinade with 1 tablespoon of light soy sauce.Soak mushroom in water till soft, remove stalks.Drain chicken feet from soy sauce.Deep fry chicken feet till golden brown. Remove & drain.Add fried chicken feet, mushroom, spices & hard-boiled eggs (optional) into a pot of boiling water.Add in the seasonings and let in simmer for 4 hours so till the chicken feet & mushrooms are soft.You can add more seasonings if you find it too bland. Note:You can choose not to use spices and use quail eggs instead of regular chicken eggs. Read more:Braised
, Chicken
, Mushroom
Honey Pork Ribs 1970-01-01 00:59:59 I have always like to eat Ribs prepared in all different ways. However, some of the ingredients required for some recipes are so difficult to get here. I have this recipe for Ribs that's so easy to prepare, even for someone new to cooking.Ingredients:500g Ribs 1 tablespoon Chinese cooking wine2 tablespoon sugar3 tablespoon white vinegar4 tablespoon light soy sauce5 tablespoon waterHow to do it:Blanch the ribs in hot water.In a new pot, add ribs and all the seasonings.Cook on medium fire till it boils.Turn to small fire and let it simmer till the sauce thickens. Take care not to burn it.Serve hot.Simple? Have a go at it.Note:You can add a bit more water if you find it to sweet or salty after the sauce thickens.It's better to eat it while hot as the ribs will hardens (due to the sugar) when it turn cold.If you have a problem washing your pot after cooking, add water and boil it. The sauce sticking to the pot will 'melt'. Pour away the water and clean immediately.
Salad Supper 1970-01-01 00:59:59 My husband and I have this bad habit of taking supper because we always stay up. We used to take all the fried stuff, chicken wings, fish balls … Gosh all the fats! It's going to block all our vessels!! Ha!We have decided to change all this! Not to stop taking supper though! Ha! We have opted for healthier choice … salad.This is one of my salad selections. It includes, Alfalfa Spouts, Lettuces, Cherry Tomatoes, Ham, Smoked Salmon, Crab-stick and Apples with Thousand Island or French Dressings.However, we haven't kick the habit of drinking coke after that!! Ha! It's a good start though. Got to work harder! Read more:Salad
, Supper
Tempura Prawn 1970-01-01 00:59:59 I'm snacking too much! Hee! Last night, I made TempuraPrawn
s, after telling myself to cut down on fried stuff. Sigh! Unhealthy food is always so tempting. Ha! I just love prawns! I'm going to try making some other prawn dishes with the rest of the prawns. So watch out of it …Ingredients:Medium PrawnsTempura flour or plain flourBreadcrumbsA pinch of saltOil for deep-fryingTempura dipping sauce or Tartar sauceHow to do it:Remove shells, leaving only the tail.Devein the back and belly of prawn.Have 3 or 4 cut across the belly of prawn so it will not curl so much when frying.Season with a pinch of salt.Mix flour with water.Dip the prawn in the flour mixture. When you lift up the prawn from the mixture, it should just drip a bit. Not too watery or too sticky.Coat the prawns with breadcrumbs.When the oil is hot, put the prawn in.Remove when the prawn turns golden brown.Serve hot with Tempura dipping sauce or Tartar sauce.It's really crunchy! And I just can't stop at one! I'm alr
Crunchy Golden Pillows 1970-01-01 00:59:59 Last Sunday, we went to a food court for dinner and found this stall selling these fried stuff. They have a very fanciful name to it, which I have since forgotten.Yesterday, I thought I would try my hands to make it. Although, the result was not the same as the original but still it was edible. Ha ha! Ai ya! It's not that bad lah.If anyone is interested, here's my recipe ….Ingredients:(makes about 25 thin pillows)150g minced pork5 water-chestnuts, skinned & diced2 sprigs of spring onions, diced1 sheet of bean curd skinOil for deep-fryingHow to do it:Mixed the minced pork, water chestnut & spring onions together; mix well.Use a damp cloth to clean the bean curd skin.Cut bean curd skin into squares; about 15cm x 15cm.Put a small amount of the meat mixture on one corner and wrap it (turn up twice, fold left, then right, tuck the end inside … hope u understand)Dust with rice flour and fry the "pillow'.Remove when the "pillow' turned golden brown.Optional:You can dip it Read more:Golden
, Pillows
, Crunchy Golden
Sunflower Egg 1970-01-01 00:59:59 I made these cute little sunflower eggs for my son for his dinner today. Hmmm…. looks cute isn't it?Ingredients:(makes 8) 4 cocktail sausages8 quail eggsHow to do it:Cut the cocktail sausages into halves along their length. Make slight cuts on the side of each half.Join the 2 ends of each half with a toothpick to form a ring.Slightly fry the sausages.Quickly add a quail egg into each ring. Fry well.Note:Cook with small fire. When the egg white starts to turn white, add water to cook instead. The bottom of the egg white will still be soft, not be burn or too hard for kids to eat.The outcome is so lovely! I think kids will love it. Read more:Sunflower
Glutinous rice balls 汤圆 1970-01-01 00:59:59 It was Winter Solace 冬至 yesterday. I had my first attempt in doing glutinous rice balls. Being my first attempt, I don't want to be so ambitious. I bought all ready-made ingredients.Ingredients:Glutinous rice doughGrinded peanutGula Malaka according to taste3 Pandan leaves2 slices of GingerHow to do it:Knead dough into a ball.Fatten it.Put some grinded peanut in the middle.Slowly knead to close-up the opening and into a ball.In a pot of water, add gala malaka, pandan leaves and ginger.Wait for gala malaka to melt before adding the glutinous rice balls.It's ready when the balls float.The outcome was okay. I'm not skillful enough. The balls keep breaking when I knead them and all peanut fillings came out. Lucky, I have enough dough. Oh well! Practice make perfect. I'll be better …. next year.
Baked Portabello Mushroom with Ham and Cheese 1970-01-01 00:59:59 I have MSN friends asking me how to make the Baked
Portabello Mushroom
on my 'display pic'. Okay , for those who love to eat & cook, here's it ....Ingredients:(All depends on the size of the mushroom you get) Portabello Mushroom or Brown Cap or White Button MushroomSalted butter; cut into cubesHam; cut into bitsCheese
; cut into smaller pieces if using small mushroom How to do it: Remove stalk from Mushroom & clean it with a damp cloth (don't submerge in water!!)Add a cube of butter on the mushroom & bake in the toaster for 5 mins, turn it around to bake for 5 more mins. If the mushroom is to dry, add another cube of butter.After that, turn the mushroom around again. Add ham & cover it with cheese. Bake for another 3 mins. You can add herbs if you like.Serve hot! We just love this quick & simple dish!
Deep Fried Sliver Fish 1970-01-01 00:59:59 Last week, I happened to see these really big Silver Fish in the wet market. They are as long as my fingers! We don't often have these big ones in the market. The usual one are always the small ones; only about 3-4 cm long. Like Ikan Bilis. I bought 100g of it. Cost me S$3.00! My son just loves to eat Silver Fish ! Maybe it's fried stuff. Anyway, it's REALLY simple to do this.Ingredients:Silver FishRice flour1 teaspoon of light soy sauceBlack Pepper/Pepper (optional)Oil for deep-frying How it's done:Season the silver fish with soy sauce for 1/2 hour. (Add pepper if you wish)Dust the silver fish with rice flour.Shake off excess flour then put into the boiling oil.Remove when they turn golden brown.Note:Don't use egg or corn flour here. The flour used here is to keep the fish dry for frying. It will taste better without the extra coat of flour. Read more:Fried
, Sliver
Asparagus with Bacon 1970-01-01 00:59:59 I'm trying to make 哥哥 eat more vegetables. Everything also doesn't want. So angry! I think I must try something fanciful. Children always like fanciful, colourful & unique food! Ingredients:8 asparagus4 pieces of baconCornflourTomato sauce How to do it:Cut the ends of the asparagus stems and skin the asparagusCut the bacon into half and wind the bacon around the asparagus.Use a toothpick to hold the bacon.Dust with cornflour.Pan-fried on a non-stick pan till the bacon is cook or brown.Serve with some tomato sauce. Hope this works. Wish me luck! Note:If you are not using non-stick pan, just use a teaspoon of oil. There will be enough oil from the bacon later. Read more:Bacon
Pandan Chicken 1970-01-01 00:59:59 Hmmm … This really makes your kitchen smell nice when frying them. Oh … this is my own recipe. Not sure how the "original' PandanChicken
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.
Wakame Salad 1970-01-01 00:59:59 My hubby thinks I'm mad. I'm so hooked on Wakame
aka seaweed that I have to make myself a Tupperware of the Wakame Salad
everyday to munch on it as and when I like. My hubby said it doesn't look good, doesn't taste good and he just doesn't understand my craze about the veg.Beats me, I don't understand either. Well, at least it's a healthy "snack' and it's really easy to prepare because I have it as a salad; meaning no cooking required. The kids loved it when I cooked it with eggs. The only person missing it is the person who thinks I'm mad.What goes in there: Wakame, Chinese Parsley or Coriander, Oyster Sauce, Sesame Seed Oil and Lime juice. If you like it hot, add some cut chillies.You decide on how much of the ingredients you like to add. Mix all the ingredients together and you can start to munch! Easy peasy!
Pork Ribs and Prawn Noodle Soup 1970-01-01 00:59:59 Every time I buy prawn to cook dishes, I would keep the shells in the freezer. I had 3 portions of shells before I cooked this. It's shells from 1.5 kg of prawns. Hmm… the soup is full of sweetness from the prawns.IngredientsPrawn
s, shelledPork ribs, blanchedFish cakes, sliced thinlyWater Spinach (Kang Kong), cut into sectionsFresh yellow noodle2 tablespoon dark soy sauceRock Sugar to tasteSalt to tasteOil for fryingHow to do it:Add ½ tablespoon garlic and stir fry till fragrant.Add prawn shells and stir fry till cooked. Set aside.Bring water to boil in a pot.Add in the prawns and remove when cooked.In the same pot, add in the cooked prawn shells and pork ribs.Simmer in low heat for 2 hours.Strain the soup into a clean pot.Return the pork ribs.Add in dark soy sauce, rock sugar and salt.In another pot, bring water to boil.Add in noodle, water spinach and fish cake.Drain when they are cooked.Place prawns and pork ribs on top.Ladle over some hot soup.Serve with pepper and fried shall Read more:Noodle
, Pork Ribs
, Noodle Soup
:: Notice Board :: 1970-01-01 00:59:59 I'm transferring my recipes from my other site here.Do check them them out. They will be under older post.Many more to come! Read more:Board
Deep Fried Tua Pok Balls 1970-01-01 00:59:59 I haven't been blogging about the stuff I cook for a while. Since I did this for yesterday's dinner and it's still fresh in my mind, better blog it first before I forget again. I'll blog about the rest next time.Ingredients: Tua PokMinced PorkFish PasteOnion, dicedOil for deep frying Sauce (optional):½ tablespoon Apple Cider½ tablespoon Sugar2 tablespoon Tomato Sauce How to do it: Open one side of the tua pok and invert it.Mix the minced pork, fish paste and onion together.Filled the tua pok with the mixed fillings.Close up the opening by folding the tua pok.Deep-fry the tua pok balls.Remove when turned golden brown.Heat the ingredients for the optional sauce.Serve. Note: I did not put any seasoning for the fillings because the fish paste already adds the saltiness. You can choose not to add fish paste. Try mixing minced pork and prawn. Then a 1/2 teaspoon of salt to it. And substitute onions with water chestnuts for the extra crunch. I like onion because it adds aroma. Read more:Fried
, Balls
Strawberry and Mango Pudding 1970-01-01 00:59:59 The kids love pudding. I'll make variation of puddings now and then so they think they are having something new.Ingredients:1 pack of strawberry flavoured pudding powder1 pack of mango flavoured pudding powder1 pack of Q-balls; I got mine from Poon HuatPomelo sacs1 canned longansHow to do it:Make the puddings according to the instructions on the pack.Make agar-agar according to the instructions on the pack.Remove the puddings from the moulds when set.In a bowl, put puddings, Q-balls and Pomelo sacs together.Add in longans and the syrup.Add some water to dilute the syrup so it will not be too sweet.Serve chilled.Notes:You can use fresh fruits instead of canned fruits. Read more:Strawberry
, Mango
, Pudding
Hokkien Mee 1970-01-01 00:59:59 Cook this dish last week for the first time. Not too bad. My hubby rated it 4-star. ^_^ I like it because it's simple and fast to cook. ^_-Ingredients:Yellow flat noodlesPrawns, shells removed and deveinedSquids, slicedCai Xin, cut into sectionFish cakes, slicedStock or waterCorn starch mixtureSeasonings:½ tablespoon dark soy sauce½ oyster sauceHow to do it:Stir-fried the prawns, squids, fish cakes and cai xin with garlic.Set aside.In a pot, cook the noodle with enough stock to cover it.When the noodle is cooked, add in the seasonings, prawns, squids, fish cakes and cai xin.Let it cook for ½ minute then slowly stir-in the corn-starch mixture to thicken the sauce.Serve.Note:You can add any other ingredients of your choice. You can also blanch your ingredients instead of stir-frying. I only add-in the ingredients to the noodles during the last part so not to over-cook them. Adjust the amount of seasonings. If you like a darker look for your noodles, add more dark soy sauce. Read more:Hokkien
Rock Melon Balls 1970-01-01 00:59:59 Made this today as dessert. Smell and taste really nice. My hubby loved it! At last! A 5 star from him or maybe the rock melon looks like salted egg yolks??Ingredients:(makes 3 bowls)½ Rock MelonWaterSugarQ balls (I bought from Poon Huat)Clear Agar AgarCoconut MilkHow to do it:Scoop balls out of the rock melon and set aside.Scrape the remaining rock melon and blend.Set aside.Boil 2 bowls of water and add sugar to taste.When the syrup is cooled, add in the blended rock melon pulp.Mix well.Now add in the clear agar agar, Q balls and rock melon balls.Chill.Add coconut milk before serving.Note:You can choose not to add agar agar, Q balls and coconut milk. Agar agar and Q balls gives the dessert added colour and variety in taste. Make the syrup according to your taste and the sweetness of the rock melon. You can also try Honey Dew too! Read more:Balls
Steam Egg Custard 1970-01-01 00:59:59 This is one of 哥哥's favourites. He can finish one bowl of the Custard
with his rice without me nagging him to eat. It's very simple and I'm sure many of you already know how to do it. This is my version. Ingredients:1 egg2 crabsticksa pinch of salt¾ bowl of water How to do it:Beat egg lightly in a bowlAdd water and mix.Sieve the egg mixture if you want a smoother result.Dice the crabsticks Add the crabsticks and salt it into the egg mixture.Cover the bowl with cling wrap or aluminum foil.Heat a pot of water for steamingWhen the water is boiling, put in the bowl of egg mixture.Remove when egg is set. Serve hot.Note:You can add shitake mushrooms, Japanese fish cakes & chicken too. It's just like Chawa Mushi!!Using cling-wrap or aluminum foil will help have a smooth outcome. It's for the visual effect lah! If you don't mind having a lot of pockmarks on your custard, then you don't have to use this. Read more:Steam
Crunchy Golden Pillows 1970-01-01 00:59:59 Last Sunday, we went to a food court for dinner and found this stall selling these fried stuff. They have a very fanciful name to it, which I have since forgotten. Yesterday, I thought I would try my hands to make it. Although, the result was not the same as the original but still it was edible. Ha ha! Ai ya! It's not that bad lah. Ingredients:(makes about 25 thin pillows)150g minced pork5 water-chestnuts, skinned & diced2 sprigs of spring onions, diced1 sheet of bean curd skinOil for deep-fryingHow to do it:Mixed the minced pork, water chestnut & spring onions together; mix well.Use a damp cloth to clean the bean curd skin.Cut bean curd skin into squares; about 15cm x 15cm.Put a small amount of the meat mixture on one corner and wrap it (turn up twice, fold left, then right, tuck the end inside … hope u understand)Dust with rice flour and fry the "pillow'.Remove when the "pillow' turned golden brown.Note:You can dip it with a bit of vinegar. You can use chicken meat in Read more:Golden
, Pillows
, Crunchy Golden
Braised Chicken Feet with Mushroom 1970-01-01 00:59:59 This is the most adult dish that 哥哥 likes. However, he does not like the smell of the spices, so I don't usually put it if he is eating. Ingredients:30 chicken feet20 pieces of mushroom (I'm using small ones)Hard-boiled eggsSpices: Orange PeelCinnamon StickGlovesAnise StarCardamomSeasonings:3 tablespoon Oyster Sauce1 tablespoon Light Soy Sauce2 teaspoon Dark Soy SauceHow to do it: Wash & cut away nails on the chicken feet.Marinade with 1 tablespoon of light soy sauce.Soak mushroom in water till soft, remove stalks.Drain chicken feet from soy sauce.Deep fry chicken feet till golden brown. Remove & drain.Add fried chicken feet, mushroom, spices & hard-boiled eggs into a pot of boiling water.Add in the seasonings and let in simmer for 4 hours so till the chicken feet & mushrooms are soft.You can add more seasonings if you find it too bland.Note:You can choose not to use spices and use quail eggs instead of regular chicken eggs. Read more:Braised
, Chicken
, Mushroom
Mango Ice 1970-01-01 00:59:59 We love blended ice and I thought maybe I could give it a try myself. It shouldn't be that difficult. Ohh… we loved it!Ingredients: 1 mango; skinned and sliced 1 cup of home-made syrup to taste (boiling water and sugar together) How to do it: Blend ½ mango and syrup in a blender. Remove and freeze it. When the mango ice is about 80% frozen, removed from freezer. Use fork to pick it to break the ice. Scoop and serve with mango slices. Note:If you have a suitable blender, you can freeze the home-made syrup then blend it together with 1/2 mango and ½ cup water in a blender.If your blender is not made to blend ice, don't use this method. You don't want to spoil the blades. Read more:Mango
Beef Rolls in Tomato Sauce 1970-01-01 00:59:59 I trying my hands on a beef dish for 哥哥. He needs to put on more weight. I found this recipe that uses beef when I was sorting the recipes I tore from magazines. I have adjusted some of the ingredients with some of 哥哥's favourites. Hope it will catch his attention. Ingredients:8 slices of thinly sliced beef4 baby corn, cut into 4 "sticks' eachCarrot thinly sliced or shredded.8 cherry tomatoes, diced Seasoning:1 tablespoon Tomato
sauce2 teaspoon Soy sauce (1 each for marinating & sauce)1 teaspoon Sugar200ml Stock or waterCornflour mixture (mix 1 teaspoon cornflour with 1 tablespoon water) How to do it:Marinate the beef with a teaspoon of soy sauce for 10 minutes.In a small pot of hot water, add 1 teaspoon of salt & oil.Blanch the baby corn. Remove & put it in a bowl of room temperature) water to stop it from further cooking.When this is done, roll the beef with a slice of carrot and 2 sticks of baby corn. Hold the beef with toothpickDust the beef rolls with cornflour. Read more:Rolls
, Tomato Sauce
Deep Fried Tofu Cubes 1970-01-01 00:59:59 This is a quick and simple dish. I'm surprise 哥哥 likes it too! Ingredients:1 box silken tofu for fryingCornflour for dustingOil for frying Dipping sauce:Few sprigs of Coriander, chopped finely1 tablespoon light soy sauce½ tablespoon sesame seed oil½ tablespoon apple cider or white vinegar½ tablespoon sugarRed chilli, diced (optional) How to do it:Rinse and drain the tofu.Cut tofu into bit size cubes.Coat tofu cubes with cornflour.Heat oil and deep fry the cubes.Remove when tofu turns golden brown.To make dipping sauce, mix all ingredients together.Serve hot. I like to poke a hole in the tofu cubes then pour some sauce in it. Then eat the whole piece. Nice! If you are eating my way, you need more sauce!! Read more:Fried
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