For the past 2 weeks, I was battling between a major decision ~~ a new job offer. I have nothing much to complain about the current work place, the work is manageable, working hours are stable, the boss is fine, colleagues are friendly and most importantly, I have been here long enough to be very familiar with everything. The company is small, consisting of only six of us, which makes office politics practically non-existent. The only drawback is probably the moolah, compares with the new offer, does paled in comparison. And this is also the temptation that kept my thoughts on a roller-coaster, whether to move or not. The re-adaptation of a new place, the uncertainty of the new culture, and most importantly the existence of people politics also kept me in ponder.
So come this weekend, to clear the mind of such stressful decision making, I prepared some Palm Sugar Steamed Rice Pudding, or commonly known as Kuih Kosui. Anything with coconut has always been my favourite, so how could I give this a miss ? However, instead of the green pandan favour, I have always heartened the brown one, which is made of palm sugar, or gula melaka. I tend to find the palm sugar version sweeter, more fragrant and somehow, it complements the shredded coconut better.
This recipe actually calls for the use of alkaline water, something which I am unfamiliar with. However, I managed to get a bottle of it from Phoon Huat. As information by mum, alkaline water is often added to desserts/kuehs for a more chewy texture. But because I only use a teaspoon of it this time, there is still so much left. Any ideas what other stuffs would require the use of alkaline water so that I can put the balance to good use ?
I still have a curious thought, for those who are familiar with this, are we suppose to serve this kuih hot, warm or cold ? Because I am worried about the freshness of the shredded coconut, I had them placed in the fridge after the kuihs have cooled down. So do I start eating them right from the fridge or I need to warm it up before consumption ?Or to each its own ?
Also, I realised not many people enjoy this kind of kuih as it seemed like I am the only one who enjoy this in the household. In fact I am stuffing them into the tummy even before it has cooled down, whilst tossing them in abundance coconut at the same time. ^-^
~recipe modified from Agnes Chang Hawker’s Delights~
Ingredients A (mixed) : 180g wet rice flour (105g rice flour, mixed with75ml water, kneaded to get wet rice flour) 50g green pea flour (I used Hoon Kuey flour) 30g tapioca flour 240ml water 1 tsp alkaline water
Ingredients B (boiled) : 240g gula Melaka 540ml water 3 tbsp pandan juice
Ingredients C (steamed) : 1/2 young coconut 1/2 tsp salt
Method; 1. Combine all ingredients A and mix well. Mix in ingredients B into the flour mixture and strain.
2. Use low heat to cook the batter until slightly thick. Pour into small bowls/cups or steaming tray(about 8 inches) and steam with high heat about 40 to 45 mins until cooked. Leave to cool. Cut and coat with coconut before serving.
<Recipe> Steamed Egg with Tofu and Braised Minced Meat Recipe :
2 eggs, beaten + 200ml water
2 tubes egg tofu, sliced
80g minced meat
1 tbsp cooking oil
1 tbsp minced garlic
100ml water + 2 tbsp water
Some spring onion diced Minced meat marinate :
2 tsp light soya sauce
1/2 tsp sugar
Pinch of pepper
1 tsp corn flour Seasoning sauce :
2 tsp oyster sauce
1 tsp spicy bean paste
1/2 tsp dark soya sauce
1/2 tsp sugar
1/2 tsp sesame oil Sauce thickening (combine together):
1 1/2 tsp corn flour
2 tbsp water Method :
1) Marinate minced meat for at least 2 hours. 2) Combine beaten egg with water and run through a sieve several times to remove the egg membrane and air bubbles. 3) Stack sliced egg tofu in steaming plate and pour the egg mixture over. 4) Cover with heat proof cling wrap and poke holes over the wrap. Steam on medium heat for approx 15 mins or until done when the steamed egg-tofu mixture is no longer watery. 5) In another pan, add cooking oil and stir fry garlic until fragrant. Add in marinated minced meat and stir fry till no longer pinkish. If it starts to get too dry, add in 2 tbsp water. 6) Add in seasoning sauce and stir fry to mix well. Add in water and cook till it boils. 7) Add in sauce thickening and allow to cook on high heat till sauce thickens. Once done, remove from heat and drizzle over the steamed egg-tofu. Garnish with spring onion and served hot immediately to enjoy !
Perfecting the ideal Sambal Kang Kong at home. Cook the stems first before the leaves and use abit more oil to prevent the vege from drying out. Using store-bought sambal chili for a shortcut today. Recipe :
200g kangkong vegetables, (usually I use only the leaves and the top parts of connecting stems, separate the leaves and stems)
4 tbsp cooking oil
2 tsp sambal chilli (if sambal chili has been left in fridge and become hardened, add 1 tsp hot water to loosen it)
1 1/2 tsp dry shrimps, soak in water till softened and diced
1 1/2 tsp garlic, minced
1 chilli padi, diced
Pinch of salt
1/4 tsp sugar Method :
1) Heat up cooking oil and stir fry dry shrimps and garlic till fragrant. 2) Add in stems of kangkong and stir fry till they turn soft. 3) Add in the leafy parts with the sambal chilli, chilli padi and rest of the seasoning. 4) Stir fry quickly on high heat till the leaves withered. Remove from heat immediately and serve hot to enjoy !
Having Lunch at HOTPOT by Seoul Garden Group today ! Our picks include the nourishing Ginseng Chicken and spicy-licious Soon Dubu Salmon Hotpot served with Mixed Rice and Banchan. Now that everyone is heading back to office, these value-for-money lunch sets that begin from $12 and served up efficiently and piping hot within 10 minutes are just so desirable on these working days' lunches ! These value-for-money sets are also available for dinner with other favourite selections of #HOTPOTbySGG include the Chicken Bibimbap, Army Stew Beef and Kimchi Braised Beef ! Hungry yet ? Seeya at @seoulgardenhotpotsingapore ! https://sfy.is/sg-87tur
It's been awhile since I cooked some of these homely fare. All the food were awesome, especially the flavourful Sesame Oil Chicken. 🤤
#有些食物就是怎么吃也不会腻 Dishes today include :
🍀Stir fry Baby Spinach with Garlics in Oyster Sauce 蒜蓉蚝油炒菠菜仔
🍳Onion Egg Omelette 大葱煎蛋
🍗Sesame Oil Chicken 麻油鸡
🍚Mixed Brown Rice 糙米饭 Find the Sesame Oil Chicken recipe over at eatwhattonight.com with a search for the same name.
Another satisfying round of #comfortfood to #supportlocal @souprestaurantsingapore once again ! Went for the newly-launched 7 Course Classic Set at $125.90 for 5 pax this time because it encompasses several of our home favourites, including :
🥢Sweet and Sour Pork 旺来咕噜肉
🥢Traditional Boiled Soup of the Day 传统足料靓煲汤
🥢Homemade Tofu with Spicy Minced Pork and Sweet Turnip 肉搓菜谱辣豆腐
🥢Yang Chow Fried Rice 扬州炒饭
🥢Diced Thick Mushroom with Beancurd Skin and Broccoli 厚菇粒腐皮西兰花
🍑Homemade Mini Longevity Buns (5 pcs) 手工迷你寿桃
🥤Homemade Chrysanthemum Tea 自制菊花茶 🍑🍑Topped up separately for the 18 pcs Longevity Bun Tower 寿桃塔 too as they can be kept for breakfast the following day. Tastes especially good when it's piping hot after steaming ! 🛒Can also alternate between different options for the Meat, Tofu and Fried Rice according to ur palate for this set when you order online via https://order.souprestaurant.com.sg or Whatsapp to 9897 3761. 🎉Other promos include :
🔹OCBC Cardmembers enjoy FREE Delivery (worth $25) with min spend of $180.
🔹Self-pickup orders with min spend of $160 will enjoy FREE Panda Twins Buns.
Simple and healthy Herbal Steamed Fish today ! Used Green Halibut fish which tastes similar to Cod Fish but cheaper. One of the ways to beat inflation is to find similar yet more economical substitutes ! Recipe :
1 slice Green Halibut Fish steak
2 pcs dang gui 当归
1 pc bei qi 北荠
2 pcs dang shen 党参
5 pcs red dates 红枣
A handful of wolfberries 枸杞
8 slices of ginger
2 stalks of spring onion
1 tsp light soya
1/2 tsp chicken powder
2 tsp chinese wine
1 tsp sesame oil
Some chinese parsley (for garnish) Recipe :
1) Add all the chinese herbs except wolfberries with water and cook till it boils. Cover and allow to simmer for a further 25mins. 2) Add light soya and chicken powder to season the herbal soup. Drain away the herbs. 3) Rub salt all over fish and drizzle chinese cooking wine over it. 4) Sprinkle the ginger slices, wolfberries and spring onion over the fish before pouring the herbal soup over it. 5) Cover, poke holes over wrap and steam fish for a further 10 mins or till done. Drizzle sesame oil over and garnish with some chinese parsley before serving to enjoy !
Cooked this really delicious and aromatic Preserved Vegetables with Braised Meat Mixed Rice 咸菜花肉拌饭 that I had extra helpings of it today ! 🤤 Recipe :
1 cup of uncooked rice
2 tsp cooking/shallot oil
1/2 tsp dark soya sauce
120g preserved vegetables
160g pork belly/collar (I used a mixture of both)
1 tbsp cooking oil
1 tsp minced garlic
1 tsp sugar
Some hard boiled quail eggs Seasoning:
1 tbsp light soya sauce
1 tbsp rock sugar
1 tbsp chinese cooking wine
1 1/2 tsp dark soya sauce
1 1/2 tsp ABC sweet sauce
Pinch of pepper Method :
1) Cook rice in rice cooker with 2 tsp oil and 1/2 tsp dark soya. 2) Soak preserved vegetables in water for 1 hour. Squeeze away the excess water and cut into thin strips. 3) Stir fry the preserved vegetables with 1 tsp of sugar until they are dry. Dish and set aside. 4) Heat up cooking oil and stir fry minced garlic till fragrant. Add in the pork and stir fry till no longer pinkish. 5) Add water till 2-3cm level above the meat and the rest of the seasoning. Cook till it boils. 6) Add in hard boiled quail eggs. Cover and simmer on low heat till it turns fairly dry. Halfway through the cooking time, scoop 3 ladle of the sauce and quail eggs and set aside. 7) Mix the rice with the preserved vegetables, braised meat and sauce together and enjoy !
Mala Bak Kwa Scrambled Eggs ! 麻辣肉干炒蛋。 The Mala Bak Kwa from @beechenghiangsg is back with a new and improved formula ! Made from premium pork hind leg, with a unique blend of special premium chilli and Sichuan Pepper and barbecued to perfection ! The Mala Bak Kwa has no added preservatives, meat tenderiser, artificial colourings, flavourings and MSG. Used crushed Szechuan peppercorn to flavour the oil before adding bak kwa and beaten eggs, throw in a pinch of salt and scramble all in. Aromatic, flavourful and absolutely mala-licious !