Hearty breakfast on 初二 for my darlingsss

Cheesy ham bacon egg cup + French toast + Tomato w basil + sauted mushroom

Cheesy ham bacon egg cup
Mix 1/3 cup mozzarella cheese + 2 slice shredded cheddar cheese + 1 tbsp finely chopped basil leaves + 3-4 slice bacon (cut into small sq)
Grease muffin tray, line each cup with 1-2 slices of shaved honey baked ham
Fill each cup with 1/2 cheesy mix. Add a egg yolk (careful not to break the yolk, suggest that u crack all 6 eggs in a bowl then slowly slot the egg yolk n some egg white in each cup) in each cup and top with more cheesy mix
Bake for 10mins, depending how u like the eggs to be set.

French toast
Beat 4 eggs with 1 tbsp sugar and 1 tbsp milk
Place bread in the egg mixture and fry then till golden brown

Tomato with Basil
Cut 1 tomato into cubes
Chopped 2 cloves garlic
Some chopped basil
1/2 tsp balsamic vinegar
Heat pan with olive oil, add in tomato, basil leaves, balsamic vinegar and some salt and black pepper to taste

Fish & Chips

Main ingredient
- 3 big slice of cod fish (sliced into 8-9 pieces, for 4-5 pax)

Tarter sauce (i add the following into existing tartar sauce)
- 1 shallot (chopped finely)
- 1 brunch parsely (chopped finely)
- 1 tbsp cappers
- 1/2 jap cucumber (cut into small  cubes)
Mix all together & place in fridge/ or serve immediately

Batter for the fish
1. 120ml beer
2 .120ml sparkling water
3. pinch of salt
4. ard 1 cup flour

- mix 1/2/3 together, slowly whisk in no4 (1 tbsp at a time) and stop once u get a pancake like batter
- cost fish (i choose cod fish) with flour then dip into batter to fry till golden brown


- serve with 1 wedge of lemon, tartar & chili sauce.

Dessert - bobo chacha

Very simple (can be ready in less then 45mins) & delicious but awfully sinful...I feel bad when pouring in the coconut milk :p

Ingredients (for 4-5 pax)
800-1000ml water
1 brunch of pandan leaf
1 japanese (yellow fresh) sweet potato
1 local (orange fresh) sweet potato
1 small size yam (veg seller say bigger yam taste better so if they allow, look for a big one and ask them to cut into half for u)
1 pkt thick coconut (big packet 400ml)
2 big pieces of rock sugar
1 pkt colourful tapioca flour cube

Steps
- Cut sweet potatoes & yam into small cube (not too small otherwise they will turn to mushy)
- Add in pandan leaves, sweet potatoes & yam in boiling water. After adding in ingredients bring water to boil then lower fire and let it simmer for ard 15-20mins/ till ingredients soften
- add tapioca cubes & in rock sugar. Gently stir to dissolve the rock sugar before adding in coconut. Bring it to boil and it's ready to be served. You can choose to serve it hot or cold.

Sauté mushroom & baked mustard lemon chicken

Dinner today: mushroom risotto (made from pre-packed pk), sauté shitake mushroom& mustard lemon grill chicken

sauté mushroom (very simple yet delicious dish that I've learnt while waitressing at les amis 10/15 yrs ago...great with garlic bread too)
Finely chopped garlic
Mushroom (sliced)
Good olive oil
Pinch of salt & pepper
fry garlic in olive till fragrance then add mushroom, salt & pepper...i like to add some Italian spices/ chopped basil leaves

Marinate:
1/3 cup lemon juice
1/4 cup olive oil
1 tbsp mustard
2-4 large cloves garlic (finely chopped)
1/2 tsp salt
1/4 tsp ground black pepper
4 skinless, deboned chicken thigh

Steps
Put aside 1/4 cup of the marinate to be brush on the chicken during grilling. Place chicken in balance marinate at least 30 minutes in the refrigerator.
Preheat grill for high heat.
Lightly oil grill with olive oil. Drain and discard marinade from the bowl, and place chicken on the grill. Cook for ard 8 mins before turnin to the other side. Brush the chicken with the reserved marinade. Grill till the juices run clear.

Marinated Miso Salmon

in the process of marinating...to be marinated for 3 days.

will post ingredients later

Encouragement

Very very happy to receive these from no1 even thou he sounded nonchalant..."please add variety into our daily meals"

Going to study them so that I can guide my maid to try out some of the simpler dishes.

Lazy Sat

Hot sat afternoon, going to make chin chow drink and brownie (using pre pkt mix :p) with my 4yo.

Dinner tonight will be 面粉果, hope it taste as nice as the one my mom makes.

To make the dough just mix the following till u get a smooth looking dough:
Flour ard 1.5 cups (I made for 3 pax)
1 egg
Pinch of salt
Water (add bit by bit)
:( forget to take photo of my dough

饭团 - Inspired by Taiwan local breakfast

Both my husband & I loves this Taiwan breakfast very much. So I decided to try making it since it seems pretty easy.

Ingredients (for ard 8 pax...it's pretty filling)

2 cups glutinous rice (washed till the water is clear, then soak for at least 3-4 hours/overnight before cook)

2 cup pork floss (more if u like it)

1/2 a pkt Sweet Radish (aka cai bo, wash many many times so to ensure that its not salty, chop finely)

4 Fried Fritters (aka you char kway, each one have a pair so u can divide it into 4 portions) 

4 eggs

1 roll of plastic wrap (cut into big 9 big squares, how big will depend on how big you want the each roll to be)

Preparing the fillings

1. Fry the eggs - beat the egg, add in some sugar and fry. Cut into strips

2. Fry the Cai Bo - heat some oil in the pan, add in garlic and fry till fragrant before adding in the cai bo. Add in sugar (how much? u have to taste the cai bo, end result shld be sweet)

'Assembling' it

1. Place the rice in between 2 plastic wrap and press till it is flat

2. Take out 1 side of the plastic wrap, add the ingredient (1-2 spoon cai bo, some eggs, 1-2 spoon pork floss & 1 pic you char kway) on top of the flatten rice and wrap the ingredients inside the rice tightly.

Crunchy chewy fan tuan is nice served hot or even cold.

Tips to tighten the fan tuan so that its not messy when eating - Tied a knot at one end and squeeze the rice & ingredients towards the tighten end, make sure that the ingredients are wrap within the rice. Once its a tight firm roll, tied a knot at the other end. Cut of the knot and slowly peel off the wrap when eating.

1 Jan - Claypot Rice

A recipe from one of my aunties...the tough part is getting the right amt of water to cook the rice so that it will not end up to soggy or dry.

Ingredients (for 3-4 pax)
3 drumsticks (cut into bite size)
3 cups rice
3-4 cups stock/ water (to have enough to cover the rice)
Ard 8 Chinese mushroom (soak and cut into half/ quarter)
1 Chinese sausage (thinly sliced)
A few slices of salted fish (optional)
Spring onion (for garnishing)

Marinate chicken in the following for at least 1-2 hrs (the longer the better)
2 tbsp oyster sauce
2 tbsp sesame oil
2 tbsp cooking wine
1 tbsp light sauce
Slightly less then 1 tbsp sugar
6-7 dashes of white pepper
8 slices of ginger


Steps
1. Pan fry Chinese sausage & salted fish
2. Add in Chinese sausage and mushroom into the marinated chicken
Brush oil in the claypot and on the inside of the cover
3. Place rice in the claypot, pour in the stock (the stock shld be just slightly above the rice)
4. Bring the rice to boil in high fire. Turn to low fire once the rice boiled and continue to cook for 5-10mins over low fire
5. Layer chicken, Chinese sausage, mushroom and salted fish on top of the rice and continue to cook under small fire for 10-15 mins or until chicken is cooked. U can use a chopsticks to pooke into the pot to check if the rice is cooked
6. Drizzle dark soy sauce and garnish with spring onion, mixed well and enjoy