Steamed chicken wings with herbs 红枣枸杞子蒸鸡翅

I can't remember where I learnt this dish from, but it always reminded me of another Mom at my daughter's class. She commented that on rainy days, when all the laundry has to be hung indoors, she would opt for steamed dishes so that the laundry would not smell of her cooking! I thought that was a good idea. Besides, steamed dishes are always healthier.

Rain or shine, this dish has become my daughter's favourite dish! She may not be a meat lover, but she can easily polish off 3-4 pieces of this chicken wings! As a mom, it just makes my day. :)

300g chicken wings (8 pieces)
1 tbsp soya sauce
1 dash of sesame oil
1 tbsp hua tiao jiu (chinese cooking wine)
1/2 tsp sugar
6 pcs dried dates (红枣)
small handful of wolfberries (枸杞子)
5 tbsp warm water from rehydrating dates and wolfberries

1. Rehydrate red dates and wolfberries in warm water
2. Cut red dates into small pieces
3. Add all ingredients together and marinate in zip-lock bag for 30mins or more. (or skip marinate and cook immediately!)
4. Steam in medium-high heat for 10 mins

Steamed minced pork with mushrooms 香菇蒸猪肉

On a typical weekday I was cracking my head on what to cook for dinner, so I looked to the web, hoping I could get some inspirations. Unfortunately there seems to be plenty of western recipes but hardly any simple recipes for a home cook dinner, or what I like to call, 家常便饭. So I'm going to start one myself by cataloging my simple, daily home cooked dishes, recipes passed down from mother to daughter for generations. Hopefully, I could inspire another Mom when she ran out of ideas, or perhaps encourage a young wife to try cooking these simple dishes for dinner instead of eating out all the time? :)

As a kid I would mix the minced pork together with hot steaming rice and gobble down in huge spoonfuls. :) A simple, child friendly dish!

130g minced pork*
60g dried mushrooms - rehydrated and diced
1/2 tsp chicken powder
1 tsp soya sauce
1/2 tsp oyster sauce
1 pinch of sugar
4 tbsp water from rehydrating mushrooms

1. Dice rehydrated mushrooms according to liking
2. Mix mushrooms with meat and seasoning
3. Steam in low-medium heat for about 10mins, or until surrounding liquid turns clear

*pre-minced pork from the supermarket is more lean and fine, suitable for smaller children or the health concious. If you like more bite and flavour, you can buy same amount of shoulder butt (五花肉) and either chop it up yourself or ask the butcher to mince it for you.

Sticky Pork Ribs

This recipe is from my new favourite cooking show, Gordon Ramsay's Ultimate Cookery Course. I love how chef Gordon would teach not only simple, easy to follow recipes, but also give useful tips around the kitchen. This recipe is from episode 7, based on what I scribbled down while watching.

Like I said, this is based on what I scibbled down while watching, so it may not be 100% accurate. Besides, I didn't have some of the ingredients, so I substituted accordingly. But the end result was AWESOME! My hubby loved it, so this is definitely one of those dishes that I will make again. It's a little peppery, so my baby girl can't eat it, but adults will love it!

1. Salt and pepper prime ribs
2. Brown ribs in baking tray over stove top
3. Add:
• a few thinly sliced ginger and whole garlic cloves
• a few star anise, szechuan pepper corns and a sprinkle of chilli flakes
• about 3 tablespoons of honey, soya sauce, a splash of japanese vinegar (I used balsamic vinegar), and enough chicken stock to just cover the ribs
• diced spring onions, a good splash of rice wine
4. Roast in oven 180 celcius for 30mins, turn ribs and roast another 30mins
5. Reduce remaining sauce over stove top until sticky, flipping ribs occasionally

Jones The Grocer

Met up with an old friend the other day and she brought me to Mandarin Gallery for some lunch. We actually planned to eat somewhere else, but it was full, so she suggested Jones the grocer instead. Sigh, been a housewife homemaker for way too long! I didn't even know they have so many eateries at the newly revamped Mandarin Gallery.

Anyway, the atmosphere at Jones was quite nice. The place was almost full, but it was still quite relaxed and cosy. I also love it that the place smells of freshly baked bread and other yummy food. It's great that they have a all-day breakfast menu because I did have a craving for breakfast stuff like eggs and bread, so I ordered their club sandwich.

Very hearty! With eggs, grilled chicken, bacon and tomato slice between toasted bread. YUM! Do you notice that it's quite difficult to find places in Singapore that serves simple breakfast menu but in an affordable price? Mostly are expensive restaurants or hotel cafes. Sometimes I just crave a classic breakfast with eggs, bacon and toast, or with pancakes with a hot cuppa coffee. An American diner style restaurant. Maybe I should open one myself. Heehee...

My buddy ordered their full english breakfast.

It looks good, but I was disappointed that that their poached eggs were so small! Worst, when you cut it open, the yolk wasn't oozing out like it's supposed to. Overcooked! Tsk Tsk Tsk...

Overall it was a pretty pleasant experience, would definitely go there next time I'm in Orchard Road with a craving for breakfast items at 2pm. :P

Mandarin Gallery

333a Orchard Road
Level 4 #21-23 Mandarin Gallery
Singapore, 2328897
Tel: +65 6836 6372
Opening Hours
Daily: 9am – 11pm

De Burg

Hubby has been raving about this new burger place introduced by one of his friends. Apparently its one of those really good coffeeshop western food outlets, sooo popular that it's jammed packed during weekday lunch hours and sold out within a few hours type. So good ah! So I suggest that he bring me there during our weekend dates. Must try it to believe it right?

It's located at a coffeeshop right next to Alexandar Food Centre, and I was surprised that despite it's popularity, it wasn't that crowded. I think they are usually more crowded on weekday lunchtimes.

Most of the food stalls at the coffeeshop were closed, but the customers were there for the burger anyway. We had a hard time choosing what to order as everything looked yummy. But in the end I chose the Bacon Cheese Burger (S$15.50). "200g AUS Striploin patty, BBQ sauce, cheese, grilled crispy bacon, salad, tomato, slice onion and mayonnaise"

My bacon cheese burger was better than I expected. The patty was juicy, tender with smoky robust flavours. Puuurfect with the crispy bacon, melted cheese and vege!

Hubby had The De Burg, their signature burger (S$18.50). "200g AUS striploin patty, BBQ sauce, cheese, grilled crispy bacon, grilled portobello, salad, tomato slice, onion and mayonnaise."

The signature burger goes one step further by adding a thick slice of portobello in it, so every bite was enhanced with the juicy, meaty flavour of the mushroom. Be warned, it could get really messy with the juices dripping all over. So remember to lean forward and get lots of paper towels!

We also tried the De Burg Decadence (S$27.90), which was exactly like The De Burg, but meat used was 200g AUS Wagyu beef.

Honestly, I could hardly tell the difference. On top of that, my burger was a tad bit too undercooked for my liking. I'm not sure if they undercook it intentionally or they just screwed up. So I would say just stick to The De Burg. It's good enough!

But one thing is for sure, the serving was monstrous! With a generous portion of fries, fresh salad and a giant tower of a burger. Obviously there's no dignified way eating this monster, so ladies (or ku-niangs) can use their cutlery to cut into bite-size pieces, or order their smaller sized 100g patty. Heehee...

Everything was cooked upon order, and with the open kitchen, you can see just ONE poor fella cooking all the orders. Naturally it took awhile to get the food onto your table, but it also meant that everything is fresh and hot from the grill. Even the fries were awesome. Thick, hot and crispy!

A very hearty and satisfying meal. Just thinking about it makes me salivate. Definitely will go back again! :)

Blk 119 Bukit Merah Lane 1
#01-40 Singapore 151119

Tue - Sun:
11:30 am - 3:00 pm
6:30 pm - 9:00 pm

Apple Cupcakes

Hoho... I'm on a roll! I've stopped baking for months. Ever since I was pregnant, I feel sick just thinking about preparing food. Now the joy of baking is back into my life! Oh joy! Anyway, I digress... I love making little cakes for my 3 year old Princess and her classmates, so I found this great recipe on food4tots for apple muffins.

The muffins turned out so light and fluffy that I would rather classify them as apple cupcakes. Also, I love how the author use these adorable little pink poka dot muffin cases. So sweet! I managed to hunt down the same ones from Phoon Huat, they are also slightly smaller than your average muffin cases, so it's perfect for little princess hands. I know, I'm sooo not original, but it really was the cutest design in the store.

Apple Cupcakes

Make: 18 – 24 small cupcakes

Ingredients:
100g unsalted butter
120g castor sugar
2 eggs
150g cake flour
50g plain flour
2 teaspoons baking powder
¼ teaspoons baking soda
120 ml milk
Pinch of salt

Apple filling:
2 large apples (about 300g each) – retain 100g as topping
2 tablespoons sugar
2 tablespoons lemon juice

1. Pre-heat oven to 220°c.
2. Prepare apple filling: First, cut out one slice (about 100g with skin) to reserve as topping. Soak into salted water for a while to prevent discoloration and set aside. Peel, slice and core the rest into small and thin slices. Then add apple slices, sugar and lemon to a cooking pan. Using a wooden spatula, cook with medium high heat until the water is fully evaporated and the apple slices turn soft. Set aside to cool.
3. Sieve cake flour, plain flour, baking powder and baking soda together.
4. Using electric mixer, cream butter and sugar until light and fluffy.
5. Add in lightly beaten egg and beat until well mix. Then add in salt and mix again.
6. Add in half of the milk and mix well. Sift in half of the flour mixture. Use a hand whisk to gently fold in the flour mixture. Continue with the remaining half of the milk and flour mixture until well combined. With a rubber spatula, scrape off any mixture that is sticking to the side and bottom of the bowl.
7. Add in apple filling and stir until just incorporated.
8. Spoon batter even into the muffin cups until 85% full.
9. Take the reserved apples and cut into tiny strip. Sprinkle on top of the muffins.
10. Bake in the oven at 200°c for 10 minutes and then reduce to 180°c for another 8-10 minutes or until the muffins have risen and turned golden brown. Insert a toothpick into the center to test. If it comes out clean, it means that the muffins are cooked.
11. Transfer to a cooling rack. Best to serve warm.

I'm in love! I love the light and fluffy texture of the cake and the warm apples among the cake. I ate 4 pieces at one go! :P On the other hand, my little Princess wasn't that exactly that enthusiastic about them. I think she doesn't like the chunks of apples in the cake. Maybe next time I'll purée the apples before adding them into the batter. Besides that, thumbs up for Apple cupcakes!

Bon Appetit!

Pumpkin Cupcakes

I've got some leftover pumpkin, so I searched the web for a recipe for pumpkin cakes. Unfortunately, majority of the recipes included adding spices I didn't like, such as nutmeg and cinnamon. It took me quite awhile before finding this perfect recipe by My Kitchen. You can check out the original recipe here.

She baked the cake using a 7" x 7" square pan, but my little girl likes cupcakes, so I made them into cupcakes instead. To cute-tify the cupcakes, I used cookie cutters to cut out cute slices of pumpkin to put on top of the cakes while they bake. Also, instead of pineapple-cane sugar, I sprinkled with regular brown sugar. I really like the little crunch of the sugar crystals as contrast to the soft and fluffy cakes. Oh, and I don't like lumps in my cake, so I opted out adding steamed pumpkin cubes into the cake.

Makes 2 dozen cupcakes
250g Unsalted Butter
180g Castor Sugar
3 Large Eggs
150g Steamed Pumpkin, mashed
300g Self-raising Flour
20g Corn Flour
60g Milk
Pinch of salt
Pumpkin slices, for topping (optional)
Regular brown sugar (optional)

1. Preheat oven to 175ºC. Line muffin tin with paper cups.

2. Cream butter together with sugar until light and fluffy. Add eggs, one at a time, and cream until light and smooth or the colour turned pale.

3. Stir in mashed pumpkin and mix until well blended.

4. Sift together flours and salt, fold into the mixture alternate with milk. Mix until well combined then stir in diced pumpkin.

5. Scoop batter in to lined muffin tin, arrange pumpkin slices on the surface and sprinkle with brown sugar.

6. Bake for 20mins. Remove from muffin tins and cool on rack.

It's not really golden brown enough, but I like my cupcake nice and moist, so it was perfect. The cake was very light and fluffy, with a beautiful fragrance of pumpkin and eggs. My little princess loved it!

Definitely would make this again for my girl's little friends in school. Afterall, it's nutritious as it is delicious isn't it?

Bon Appetit!

Chocolate Mud Cupcakes

Bought a book titled 500 Cupcakes on impulse the other day, so I thought I try out one of the recipes.

300g plain chocolate chips
300g unsalted butter
5 eggs
115g caster sugar
115g self-raising flour
2 tbsp cocoa powder, for dusting

1. Preheat oven to 160°C. Place paper baking cases in the muffin tin.

2. In a bowl set over a pan of simmering water, melt the chocolate and butter together, stirring well. Leave it to cool a little.

3. Beat the eggs and sugar in a large bowl until pale and thick. Fold the flour into the egg mixture and then stir in the melted chocolate and butter until well blended.

4. Spoon the mixture into cases and bake for 20mins. The cupcakes would be soft and gooey in texture and appearance. Remove tin from oven and cool for 5mins. Then remove cupcakes from the tin.

5. Serve swiftly, dusted with cocoa powder.

I didn't dust with cocoa powder, but it still tasted delicious!!!

The book used the word "gooey", but it's not. Maybe I have to under cook it by 5 mins in order to get that consistency. But still, it was crazy moist and chocolatey! It's really simple to make and this batch was quickly snatched up when I brought it to a friends's party. I will definitely make this again.

Until then, Bon appetit!

Basic Pasta Carbonara

This is such a classic recipe. I've seen it countless times on Nigella and Jamie Oliver shows, but I've never tried making it before. I guess I was never a fan of creamy sauces. They make the dish so heavy, I could never finish them. But one day, the cosmic forces were aligned, and I just happened to have all the available ingredients for it, so I made it as my two-year-old daughter's dinner.

I may not be a fan of cream sauces, but I think it's great for kids. All the cream, eggs and cheese make the dish high in protein and calcium, great for young developing children! Anyway, back to the recipe. If you have the ingredients at hand, this is actually a very simple pasta dish to make.

All you need is:
Bacon
Egg yolk
Cream - I use milk
Parmesan cheese
Pepper

1. Chop up the bacon into small pieces and pan fry them with low fire till crisp. Meanwhile, boil the pasta according to instructions on the packaging.

2. Mix the rest of the ingredients together in a small bowl.

3. When the pasta is cooked, toss the pasta with the bacon and it's oil.

4. Switch off the fire and add the egg and cheese mixture into the pasta.

5. Serve immediately.

I hope that you would enjoy this dish as much as we have! :)