SLURPS

its pretty easy to make actually.. haha

Ingredients

Start by preparing 1 liter of chicken stock. We would need 3 large potatoes, 3 carrot and 2 tablespoon of rice wine vinegar. 25g of corn flour for the paste. Next, we would need 100g of pork fillet that is sliced into thin layers and $5 bucks worth of pork bones. Prepare 1 tablespoon light soy sauce and sesame oil. Then get hold of 3 spring onions, all thinly sliced, 1 red pepper without the seeds, a few pinch of chopped fresh root ginger(optional) and lastly 200g canned bamboo shoots(optional).

Methods

Get ready a heavy saucepan and start by heating it up. Then pour in the chicken stock and let it heat up. As it is about to boil, add in potatoes and vinegar. Wait for it to boil again then reduce the heat until the stock is simmering. Once this is done, proceed to mix the corn flour with water. This will create a paste, then stir and pour it into the hot stock. Increase the heat and wait for the stock to boil. Keep on stirring until the stock gets thickened, then only reduce the heat. Let is simmer again. Meanwhile, season the pork with the remaining vinegar, soy sauce and sesame oil in a plate or dish. Then add in the pork, carrot and ginger to the stock and cook for 10 minutes. Lastly, put in the spring onions, pepper and bamboo shoots and stir it. Continue cooking for 5 minutes and is ready to serve.

Other dishes to go with

Steam Eggs and Rice..

this time round, i changed to noodles cuz timm doesnt want rice.. it has more carbs.. and u should have seen how little noodles there were but its like flooded with ingredients.. hahah but anyways.. for memorysakes!

Ingredients

Hor fun - thick flat rice noodle

dark soya sauce

light soya sauce

red chillies

fish slices

pork slices

pork liver slices

choi sum (Chinese flowering cabbage)

white pepper (powder)

chopped garlic

tapioca flour or other thickening flour

prawns - shelled and deveined

salt

chicken stock

Method:

For Hor Fun

If they come uncut, first unfold them and then cut.

Heat oil and fry hor fun briefly with a little dark soya sauce and 

set aside.  

Make sure the fire is strong and wok hot enough or the hor fun

will stick to the pan.


For the Sauce

Heat wok, fry garlic till fragrant, pour in stock and bring to boil.  

Add pork, prawn, choi sum, fish and liver.  Season to taste with

salt, ajinomoto, peper, light soya sauce and thicken with

tapioca flour (first dissolved in water).  Take care not to over-

cook liver and prawns.

Served with pickled green chillies in venegar and red chillies

in light soya sauce.

Note: to make pickled green chillies, soak green chillies in

venegar, add salt and sugar and let stand for at least 2 days

in a glass jar.

Ingredients

Cupcakes:

• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 1 cup milk
• 1 teaspoon vanilla extract

Icing:

• Vanilla Buttercream, recipe follows

Directions

Vanilla Buttercream:

(if you are lazy, but the whipping cream that you use to decorate cakes and use a mixer to whip it. quick and good. OR try frosting recipe)

The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners’ sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

1 cup (2 sticks) unsalted butter, softened

6 to 8 cups confectioners’ sugar

1/2 cup milk

2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake

definitely LOVES my life like this.. and it only makes me feel like i SHOULD lead life like this.. haha.. ok just to keep some recipes here.. all those that i have used the past few days cooking.. so at least i have a reference.. cuz everytime i start on cooking something and then the next time, i always forgot which recipe i use.. -_-

and this is a reminder to future me, IT WORKS (:

WANTON NOODLES..

http://www.recipezaar.com/recipe/Won-Ton-Noodles-272370

Ingredients

* 1/2 lb chinese ‘red’ barbecued pork
* 3 cups noodles (Chinese thin egg noodles)
* 16 cups chicken stock
* 1/2 lb choy sum (or your favorite leafy greens)
* 2 stalks scallions, finely chopped (optional)
* 4-6 fresh green serrano chilies, finely sliced
* 1/2 cup white vinegar (optional)
* 1/2 lb fresh ground lean pork (chopped)
* 40 wonton skins (more or less)
* 1 egg
* 3 garlic cloves, finely mashed
* 1/2 inch gingerroot, finely grated
* 1 tablespoon oyster sauce
* 2 teaspoons soy sauce
* 1 1/2 tablespoons cornflour
* 1/2 teaspoon white pepper
* 1/2 teaspoon salt
* 1 teaspoon cornflour (with 2-3 tbsp water, for sealing wonton skins Stir well just before use)

Directions

1. In a bowl combine minced pork, egg, garlic, ginger, oyster sauce, soy sauce, corn flour, white pepper and salt.
2. Put a heaped teaspoonful of pork into the center of a wonton skin, lightly dab the edges with the corn flour & water ‘glue’. Bring the corners together, give it a twist sealing out as air as possible [Best made ahead of time and refrigerated].
3. [Optional] finely slice green Serrano chilies, add white vinegar, set aside in a condiment dish.
4.
4
In a stockpot, bring chicken stock to a boil, then lower heat to keep hot.
5. In a large pot, bring water to a rapid boil,.
6. blanch choy sum until just al dente, strain well, set aside for garnish.
7. In the same boiling water, using a ‘spider sieve’ cook wonton noodles one coil at a time for a min or so, remove from boiling water, dip into a bowl of fresh water before dipping into the boiling water again.
8.Drain well and put into individual serving bowls.
9.In the same boiling water, carefully drop in a few wontons at a time, cook for 2 mins or so [test one for doneness].
10.Pour hot chicken soup stock over noodles, garnish with a few wontons, sliced roast pork, blanched choy sum and chopped scallions.
11.Serve hot immediately, and if preferred, a condiment of sliced pickled green chilies on the side.
12. For ‘Dry’ Wonton Mee – blanch noodles, drain then toss well with a 1-2 tsp sweet dark soy sauce and a few drops of sesame oil. Garnish with sliced roast pork, choy sum and wontons; or serve the wontons in a small bowl of chicken soup with chopped scallions. ‘Dry’ Wonton Mee is sometimes referred to as Kon Lo, Konlo or Kon Loh Mee.

ok on another note.. there are so many changes in my life since the last update..
Vincent and jasmine are engaged! and he is just the most all rounded guy I ever know! am really happy for the two! and am glad I’m part of the celebration )
I am working permanently now in a bank now with lousia but unfortunately she’s going to leave me soon and during my 5 mth stay here I saw so many pp leave.. all for various reasons.. and it’s so scary to know that ok I meAn I find that scary and I keep questioning myself and ask if this is sustainable -_-

uploaded some photos and here’s how my hols had been. well part of the hols i mean. too many things to talk about and i m too lazy. haha

well the some of the girlies met up for some shopping at ann siang, which eventually turned into something sort of touristy, we took photos and sort of sightsee. hehe.  all in all the day was fantabulous. ((:

me and sach took a cab down together cause we were so so late, ahha but in the end we reached ann siang first! (: so we took some random shots everywhere and tired to be a little artistic. HAHA this shopping trip ended up with us hunting for cheongsum! GIRLS we must have cheongsum party ok? ((:

ooooo i can remember in which order did these events occur but anyways. here are some photos at ikoi. OH did i mention that even though i am not a jap food fanatic, i absolutely love ikoi. i dont like salmon, but i love salmon skin maki. loves! and now that I know the woman there quite well and also the chefs that kept giving us free good food off the buffet menu, i think we are going to patron that place more often.

the sistie fat treat day at ikoi

we were waiting for our food. but when the food came, i totally forgot about pictures, which explains why there are no pictures of the goodie foodie HAH

but speaking of which, since holidays started, we have been there every week, which also helps to explain why me and tim are so broke now. i think we are going to have a broke christmas! ):

and christmas reminds me of new york! i tell you, i miss new york so so so so so much. and i remember my white pretty christmas spent in NYC last year with sach, boo, yish, luke and the timmmy. I MISS NYC. and boo was very sweet to print out some photos me and tim took in nyc together. memories baby, memories.

i know the collage dont look really nice but the picture is damn nice! one of the nicer pictures me and tim took together!

and this december, its also the first time me and tim got to celebrate our yearly anniversary together! ahaha so we tried to find things to do, and in the end, he suggested vivo HAHA but that sweetheart of mine booked tickets for snowwhite the musical! oh wells. musicals here cant touch that of broadway and the only good thing about snowwhite was that they included lots of localised jokes. oh wells, memories baby, memories.

the smiles and i think we are beginning to invent more faces. but it was damn funny while taking this cuz tim ran out of faces before me and said, i cant think of any more faces!! HAHA. he was panicking.

loves!

k i think some photos are too dark. -_- but anyways thanks babe for the musical. i love musicals! haha

oh and today i suddenly remembered to repair hongxi’s present that was spoilt. so i went to dig out all my “equipments” and i came up with a few new designs! haha but i dont have my camera with me to i took them with my iphone, which is not very clear.

my creations!

the tools and accessories

look at the boy who plays so much online poker now. he talks to himself more often than before. -_-

WOOPIES! i love hols.

but everything would have been so much better if i could go back to nyc again.

The night was well spent with some gossiping and night breeze. Love the company as they never fail to make me laugh and cheering me up

we ahd so much food i swear. my favourite century egg porridge, plus the steam prawn rice rolls, plus 2 har gaw, plus the deep fried beancurd skin prawn roll, siew mai and so much more!! and btw, just for the two of us. see i told you, we are becoming more and more chubswubs. -_-

oh take a closer look at the “authentic-hongkong summer tea” that we didnt really see it presented like that in Hong Kong but timmy was telling me this was more prevalent in KL. hmm… its like all soaked in a bowl of ice and the woman especially told us not to take it out, if not we cant put it back so HAHA. i keep warning tim not to take it out.

value for money i would say, its like a cheaper alternative than crystal jade or imperial and the quality is AS GOOD. so yup, i will definitely rate this a 4.5/5! (:

ok to end off, here’s a picture of a chubwub. its not me, its a chubwub. my love for good food. hurhur

anyone been here before? if not TRY IT! (: