Vegetable Fritters

22/08/2015 4 Comments

Whew .. time flew by so quickly and it’s the weekend once again!

We went to catch Hitman: Agent 47 at local theater last night. When the trailer was shown in the movie theaters last year, it caught my attention immediately. Almost half of the scenes were filmed in Singapore! I believe this should be the first mainstream movie to shoot so many scenes here. The main filming locations are Changi Airport (Terminal 3), Gardens by the Bay, Central Business District, Chinatown, Park Royal Hotel and many more. I couldn’t believe that the Supertrees at Gardens by the Bay with the Marina Bay Sands as the backdrop could look that good on the screen! Oh! Not forgetting the Audi! I was also completely mesmerised by the cool red Audi RS7! I guess I am so in love with cars that are .. yes you are right .. red. šŸ˜€

Anyway coming back to my recipe for the day. I tried making some vegetable fritters for brunch several days ago and they were so good. This will only take you a short while only if you have a large pan.

Vegetable Fritters

Here are the ingredients ..

Ingredients (for approximately 8 pcs of 5 inch fritters):

  • 1 corn
  • 2 potatoes (grated)
  • 1 zucchini (grated)
  • 1 carrot (grated)
  • 1 onion (chopped)
  • 1/2 red bell pepper (chopped)
  • 2 tbsp parsley (chopped)
  • 1/2 cup self raising flour
  • 3 eggs (separated)
  • 1 tsp kosher salt
  • 1 tbsp chilli flakes
  • some olive oil
  • some scallions (cut into small pieces)

Method:

  • Steam corn for about 15 minutes
  • Remove the corn husks, hold the corn upright and slice the corn kernels off (alternatively, you can use corn kernels that comes in a can)
  • Peel potatoes and carrot and grate them together with the zucchini into a large mixing bowl
  • Remove any excess water
  • Add in corn, chopped bell pepper, onion, parsley, flour, salt, chilli flakes, egg yolks into the bowl and mix them well
  • Add in a little more flour only if the mixture is too watery.
  • Beat egg whites (using a hand whisk) in a bowl for a few minutes until they reach the peaks foam
  • Fold egg whites into the mixture
  • Heat up pan and add olive oil
  • Add some mixture into the pan and slightly press it until the desired thickness
  • Cook one side for about 4 minutes until it turns golden brown and flip it over to cook the other side for another 4 minutes (I cook two fritters at once)
  • To reduce the cooking time, make the fritters slighter flatter and smaller
  • Top it with some scallions and ready to be served

As usual you can prepare more of these and store them in the fridge. Take them out to reheat as and when you wish to eat them.

Enjoy! šŸ™‚

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Rolled Oats Porridge

07/08/2015 Leave a Comment

Yes! It’s the first day of our long weekend here in Singapore. Happy Golden Jubilee Singapore! ā¤

I am so stoked that we will be attending the National Day Parade at the Marina Bay Floating Platform this coming Sunday. What is a better way to celebrate a nation’s birthday than watching it live? Every year only a small handful of us are able to catch it live and I am feeling extremely lucky that we are able to get 4 seats this year! I am also super excited about the beautiful fireworks display as well. šŸ˜‰

As promised here’s a photo of my Countryman! I brought it to the workshop earlier this week and this is what I have done just in time for our celebration.

Countryman

Ok coming back to my recipe .. I am so used to getting up early in the morning even during the holidays. I woke up at 8am today and made myself this incredible breakfast, which I call it my power breakfast. It was sooo good.

Rolled Oats Porridge

Ingredients:

  • 1/2 cup organic rolled oats
  • 1/2 cup reduced sugar soya and almond milk
  • 2 tbsp light greek yogurt
  • 1 tsp chia seeds
  • some goji berries
  • fresh berries

Method:

  • Heat up milk in a pot and add oats
  • Continue cooking and stirring the mixture occasionally until oats are turning soft and most of the milk is absorbed
  • Serve in a bowl and wait for it to cool down a little
  • Top with yogurt, chia seeds, goji and fresh berries

Try it and I hope that you will love it as much as I do.

Have a great weekend and a very Happy National Day to all Singaporeans! šŸ˜€

 

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Sauteed Zucchini

30/07/2015 Leave a Comment

Hi everyone! It’s only two more days to weekend and I have already got it all planned out. What are you all planning to do this weekend?

Anyway, I decided to make some Sauteed Zucchini for dinner tonight. Needless to say, it was delicious.

Sauteed Zucchini

Ingredients:

  • 1/2 green zucchini (cut into an inch long)
  • 1/2 yellow zucchini (cut into an inch long)
  • 5 button mushrooms (cut in slices)
  • 1 garlic (chopped)
  • 1 tbsp olive oil
  • some chili flakes
  • some kosher salt
  • some shredded parmesan cheese

Method:

  • Heat up the pan
  • Add olive oil into the pan and when oil has heated up, add in chopped garlic
  • Fry them until slightly golden brown
  • Add in zucchini and button mushrooms into the pan
  • Continue to fry for about 2-3 minutes until the zucchini are slightly golden brown
  • Add in chili flakes and kosher salt for seasoning
  • Remove from the pan and serve with some shredded parmesan cheese on top

Enjoy! šŸ™‚

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Gyoza (Potsticker)

28/12/2014 2 Comments

Happy Sunday everyone! Sorry for this late post as I have been really busy with work for the past few weeks!

Time flies and 2014 is coming to an end in just another 3 days! Before the closure for 2014, I would like to share another recipe (personally one of my favourite) with all of you! Hope that you all will like it.

Yes .. before I forgot, there will be no post next week as I will be away for my short vacation on the first day of the new year! How exciting is that?! šŸ™‚

Here you go ..

Gyoza

Ingredients:

(For 48 pieces)

  • 48 pieces of gyoza wrappers
  • 750g minced meat
  • 150g carrot
  • 170g black fungus (depending on your preference, you can add a little more to add on to the crunchiness)
  • 200g chinese chives (also known as jiu cai)
  • 3 cloves of garlic

Seasoning:

  • 1 tsp salt
  • 2.5 tsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp corn flour

Method

  • Minced the garlic
  • Cut the carrot, black fungus and chinese chives into small pieces (as black fungus add on to the crunchiness of the gyoza, I will normally cut them into slightly bigger pieces)
  • Add salt and soy sauce into the minced meat and mix them well (you can add more or less salt and soy sauce depending on your preference)
  • Leave them for 5-10 minutes and add the sesame oil and corn flour into the mixture
  • Heat up the frying pan and add some oil
  • Add minced garlic into the pan and cook them until slightly golden brown
  • Add carrot and black fungus into the pan and continue frying for a few minutes
  • Add chinese chives and continue frying for about a minute
  • Off the fire and let them cool in the pan
  • Pour them into the marinated minced meat and mix them well
  • Put some mixture into the gyoza wrappers and start wrapping them (using your fingertip, apply the outer edge of the wrapper with a little water so that one side will stick to the other nicely)

Gyoza

Gyoza

Gyoza

GyozaApply some water on the outer edge and fold it into half.

GyozaStart folding from the middle towards the end. Four to five folds are just nice.

GyozaI will usually start from the right side and then the left side.

GyozaHere’s the end result (front).

Gyoza(back)

GyozaSpread some flour on the plate to prevent the gyoza wrappers from sticking onto the plate.

GyozaReady to be fried šŸ˜€

Method (for fried gyoza):

  • Heat up the frying pan
  • Add some oil
  • When oil has heated up, put a few gyoza into the pan
  • Let them cook for about 2 minutes until the bottom of the gyoza become golden brown
  • Add a little water into the pan and cover them up with the lid immediately
  • Remove the lid after 1.5 minute and place the gyoza onto a plate ready to be served

Remember gyoza are best eaten when they are straight out from the pan! Personally, I love to dip them with black vinegar!

Enjoy the recipe and I will see all of you in 2015! Happy New Year in advance! šŸ™‚

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Minions Bento

03/12/2014 Leave a Comment

Hi all! Happy December! ā¤

It wasn’t a great one for me though .. I got sick on the first day of December. How sad is that? I headed home straight after work, had my dinner followed by my medication and went straight to bed at 8.45pm! It was the first time in my life that I have slept for more than 10 hours! Really glad to be feeling healthy again!

Anyway I have something to share with all of you. I meant to post it on the first day of December but well .. I hope that it is still not too late. Actually I made this last Sunday. I hope that you all can tell what this is. It wasn’t as what I have expected but hey .. I think I should get an A for effort .. šŸ™‚

Hope that you all will love it!

Minions

By the way, I used some of the sweet and sour chicken as one of the sides. Recipe is in my earlier post! ā¤

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Sweet and Sour Chicken

30/11/2014 Leave a Comment

Hi there! Yes it’s another blog entry today!

I tried making Chinese style Sweet and Sour Chicken for lunch this afternoon! I have seen my mum cooking it before but I can only vaguely remember what she has added in it. Somehow I managed to give it a go and this is a re-creation by me! Really glad that it turned out to be so yummy! Maybe I really do have a special talent in cooking? šŸ˜‰

Actually I cannot remember exactly the amount of seasonings I have used. When it’s not sweet enough, I just add more sugar and when it’s not salty enough I just add a few more pinches of salt .. Whenever I ask my mum how much seasoning to put for this and that, she will always tell me to “agar agar”, which means to estimate it yourself in Singlish (Singapore English). You will never get an answer from her.

Ingredients for the Sweet and Sour Chicken:

(Serves for 2 but I ate almost all of it myself šŸ˜› )

  • 2 chicken drumsticks (thigh) meat
  • 1 onion
  • 2-3 garlic
  • 1/2 green bell pepper
  • 1/2 yellow bell pepper
  • 2-3 tsp of sesame oil
  • 1-2 tsp of salt
  • 2 tbsp of corn floor
  • some pepper

Ingredients for the sauce:

  • 1/2 tsp of vinegar
  • 2 tbsp of corn flour
  • 3 tbsp of tomato sauce
  • 1/2 cup of hot water
  • Some pepper

Method:

  • Cut the meat into chunks
  • Marinate them with sesame oil, salt, pepper and corn flour
  • Leave it there for about 5-8 minutes
  • In the meantime cut the bell pepper diagonally into strips
  • Cut the onion into your desired shapes (in this case I cut them into triangles)
  • Finely chopped the garlic
  • To prepare the sauce, add some tomato sauce into an empty bowl
  • Add all the rest of the ingredients into the tomato sauce
  • Mixed them well (if it is not salty, sweet or sour enough, add more salt, sugar or tomato sauce)
  • Pour some oil into the wok (enough to fry the chicken meat)
  • Put the chicken meat slowly one by one into the oil when it has heated up
  • Flip over only when one side is golden brown
  • Remove the meat, draining away the excess oil and put them on a plate
  • In a frying pan or wok, add a little oil
  • Add in minced garlic and onion and fry until slightly brown
  • Add in the sauce and when it has heated up, add in the bell peppers
  • After which add in the cooked chicken meat
  • Mixed them well and serve it

There is one trick I would love to share. As it is relatively difficult to tell whether the oil is hot enough to deep fry something, someone told me before to add a piece of garlic into the oil. Once the oil is hot enough, bubbles will start appearing around the garlic and that means it is the perfect temperature.

Here’s the end result.

Sweet and Sour Chicken

Sweet and Sour ChickenI hope you all will enjoy making and eating this as much as I do. ā¤

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Oatmeal with Fruits

30/11/2014 Leave a Comment

Hi everyone!

This morning I woke up at 6.30am with the intention of preparing for work but soon realised it’s a Sunday! So I went back to sleep and woke up at around 10am! šŸ™‚

Here’s what I had for breakfast ..

Ingredients:

  • Oatmeal
  • 1 egg
  • Some milkmaid condense milk (can substitute with sugar)
  • Some fruits and chia seeds

Method:

  • Boil some water in a pot and pour the oatmeal in the pot when the water is boiling
  • Stir it for a while and add the condense milk
  • Beat the egg well in a bowl and pour it into the oatmeal
  • Stir it for a while more and off the fire
  • Pour it into a bowl and start decorating with fruits and chia seeds (or anything you like)

During the weekday, I will normally have yogurt with fruits and cereal and on some other days I love having oatmeal with fruits. I will normally prepare the fruits the night before as I do not have the time to do so in the morning. Everything will be packed into my lunch box so that I can have them in the office. These breakfast are so healthy and extremely filling.

Oatmeal with Fruits

Have a try and I hope that you will enjoy it. ā¤

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Kazari Maki Sushi (Flower Sushi)

29/11/2014 Leave a Comment

Hi all! Happy weekend to you all!

Yes, it’s the weekend again .. which means time for more cooking! Yeah! šŸ™‚

Today was my first time making the Kazari Maki Sushi also known as the Fancy Rolled Sushi or the Art of Sushi! It was not easy for me initially but I slowly got the hang of it eventually. All you need is to give yourself some time to do some exploration and walla! I have turned normal ingredients into an Art! I hope I did ok. šŸ™‚

In my Bento box, there is of course the Flower Sushi, Tamagoyaki and the Pork Roll with Spinach. I think I did quite a good job with the Tamagoyaki today and here’s how I do it.

Ingredients For Tamagoyaki:

  • 4 eggs
  • 2 tbsp sugar
  • A pinch of salt

Method:

  • Mixed all ingredients well
  • Put some grease in the pan and wait for it to be hot
  • Pour a thin layer of egg mixture evenly throughout the pan

Tamagoyaki

  • When it is almost cooked, start rolling the egg slowly with a pair of chopsticks or a spatula
  • As a beginner it is easier for me to use the spatula
  • Roll the egg mixture slowly and firmly
  • Halfway through, use the spatula to slightly press on the rolled egg
  • After rolling to the end, slightly press on it again and pour another layer of egg mixture on the pan

Tamagoyaki

  • Start rolling the egg mixture again and repeat the process until the roll becomes bigger and stop when satisfied

Tamagoyaki

TamagoyakiTamagoyakiDid I do a great job for this? šŸ™‚

Next the Pork Roll …

Ingredients for Pork Roll with Spinach:

  • A few thin slices of pork
  • Some spinach
  • A pinch of salt & pepper
  • Some soy sauce

Method:

  • Marinate the pork using the salt, pepper and soy sauce
  • Leave it there for about 5 minutes
  • In the meantime, boil a pot of water
  • Put the spinach in the boiling water and cook it for about 3 minutes
  • Remove the spinach from the pot, draining all excess water and cut them into pieces (about 3cm)
  • Wrap some spinach into the pork and use a toothpick to tighten it
  • Fry them in a pan and remove when cooked well

Ingredients for Kazari Maki Sushi (Flower Sushi):

  • 1 packet of Sakura Denbu (Pink Flake Fish Condiment)
  • Some slices of Tamagoyaki
  • Sushi Rice (You can view the method from my Maki Sushi entry)
  • Seaweed (Nori) sheets

Method:

  • Cut the seaweed sheet into four pieces (It is easier for me to control when they are shorter)
  • Take a portion of the cooked sushi rice, add in some Sakura Denbu and mixed them well
  • Place seaweed sheet on the bamboo mat and place pink sushi rice on it
  • Roll it well
  • Repeat this to make five rolls for the petals
  • Place the rolls of sushi on your hand and slowly place a slice of the Tamagoyaki in the middle to make the flower
  • Put the sushi in place by using 2 strips of seaweed sheet across the flower in order to secure them

Kazari Maki Sushi

  • Take out another piece of seaweed sheet and place white sushi rice on it
  • Place the flower on top of the rice and roll them together like a maki sushi
  • Cut them and here you have the Kazamari Maki Sushi

Kazari Maki Sushi

Kazari Maki SushiHow is my Bento? I hope you all love it! ā¤

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Mr Rabbit Pancakes

23/11/2014 7 Comments

Happy Sunday everyone! Who says pancakes have to be boring? šŸ™‚

Today I made some pancakes out of Aunt Jermima Pancake mix. I can make pancakes out from scratch .. but it is a little time consuming for me. So I used the time decorating them instead.

Ingredients for Pancakes:

  • 1 cup pancake mix
  • 3/4 cup milk
  • 1 tbsp olive oil
  • 1 egg

Ingredients for Decoration:

  • Whipped cream
  • Banana
  • Strawberry (cut into half)
  • Blueberries (cut into half)
  • Cheese (cut into thin stripes)
  • Baby carrots

Method:

  • Mixed everything well and cook different shapes of pancakes at low heat
  • No oil is required

Walla! Here’s the end result!

Mr Rabbit

Happy Anniversary! Mucks! ā¤

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Japanese Curry

22/11/2014 1 Comment

Hi all! I love weekend because that is the only time I have to explore and to challenge myself in trying out new things.

I have made Japanese Curry for dinner today! Japanese curry is relatively easy to cook but I wanted to try making something really special. Actually, I have seen a friend posted a picture of this in Facebook a few months ago but I simply cannot get it off my mind .. cos it is simply too kawaii.

I have named it “Pandas Playing in the Mud” and here is my re-creation!

Ingredients for Japanese Curry:

  • 3 pieces of chicken breast
  • 2 potatos
  • 1/2 carrot
  • 1/2 onion
  • 3 cubes of Japanese curry
  • A pinch of salt, soy sauce, pepper, sesame oil and corn flour (to marinate the chicken)

Method:

  • Peel off the skin of the potatoes and carrot
  • Dice them into cubes and soak them into water to prevent them from turning brown
  • Steam them for 20 minutes under small fire
  • Off the fire
  • Prepare the rice (for the cooking method of the rice, please see my earlier entry)
  • Cut the chicken into cubes and marinate them in salt, soy sauce and pepper
  • Mix them well and let them stand for around 10 minutes
  • Add in the sesame oil and corn flour just before cooking
  • Dice the onion
  • Heat up the pan or wok and fry the onion
  • When the onion starts to turn slightly golden brown, add in the chicken
  • Fry until the chicken is almost well done
  • Add in the curry cubes and mash them while frying with the chicken
  • Add in the potatoes, carrots and the water residue from the steamed potatoes and carrots and continue to mix them well
  • Add in more water until the desired texture

I only add a small amount of water as I need a thicker mixture to create the “mud” effect. While waiting for the rice to be cooked, I cut off some shapes from the seaweed (nori). Several thin strips for the stripes, some oval shapes for the eyes and diamond shapes for the nose.

Here’s the end result!

Cute Little PandasI love the mud!

I hope this makes you smile! Enjoy and have fun! šŸ™‚

 

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