Honey Cake

For Aunty Audrey, the church, my love.

Tiny Butter Ice Cakes

from Apples for Jam by Tessa Kiros

Preheat your oven at 180 degrees celcius.

Beat together:

1. 250g softened butter
2. 250g caster sugar
3. 3 eggs, one at a time
4. 1 & 1/2 tsp vanilla essence
5. 290g plain flour
6. 1 & 1/2 tsp baking powder

and add 185ml or 3/4 cup of milk in slowly, to the mixture as you beat together the flour and baking powder.

Prepare around 120 tiny cupcake cases on a large baking tray and spoon the mixture into each case, allowing it to settle as it bakes in the oven. Leave some space for the cakes to rise up to just slightly above the surface of the casing.

As it bakes, prepare the icing, and get the sprinkles ready. The icing will set pretty quickly, so sprinkle the candy/coloured bits over the icing-covered top of the cupcake with haste.

Mix together:

1. 125g icing sugar
2. few drops of colouring
3. 2 & 1/2 tbsp cold water

Add your Sprinkles!

Fried Udon from C Nai

C Nai Cafe's Seafood Fried Udon

ABSOLUTELY DELICIOUS. Fantastic. Initially I was a little apprehensive at paying for such a small portion, but the noodles were so good, I wouldn't mind paying for another portion some other time.

Prawn Noodles from C Nai

C Nai Cafe's HK Prawn Noodles

The Prawn noodles are good! Inconsistent however. I had it twice on separate occasions and the second time was a tad too salty. A bowl of prawn noodles, I'd travel to have.

Kailan in Oyster Sauce

Back in the days when I still stayed at Serangoon Gardens, and Boon Tong Kee had an outlet there, this is how I ate my Kailan.

Cut off the end of the stems of the Kailan, wash them and drain the water out.

1. Boil a pot of water enough to cover the Kailan with 2 tbsp of salt
   
2. Immerse all the Kailan into the water when it starts to boil
3. After 2 & 1/2 mins, remove and drain water out of Kailan
4. Serve with Oyster sauce, fried shallots and a little of the oil used to fry the shallots
   

Beef Stew with Carrots

adapted from Apples for Jam by Tessa Kiros
serves 5

In a heated pan:

1. Add some oil
2. Brown chopped up chunks of topside beef
3. Sprinkle 2 pinches of salt
   
4. Brown 2 cloves minced garlic & 1/2 red onion, minced
5. Add 30g butter
6. Sprinkle 2 pinches dried mixed herbs
7. Add 2 generous dashes of Port wine
   
8. Add 1 can or 1/2 cup of pureed tinned tomatoes
9. Throw in 2 carrots, diced
10. Pour in 2 & 1/2 cups of hot water

Bring to a boil and then lower the fire to let it simmer, uncovered for 2 & 1/2 hours.

Brandon's Chicken

Using butter, pan-fry pre-salt-marinated chicken thighs, dusted with plain flour on all sides, with a few drops of lemon juice and sprinklings of dried mixed herbs. Ensure all parts of the meat is properly cooked before serving.

Sago Kueh Kueh

• 400g Sago
• 1 litre water
• 400g Gula Melaka (palm sugar) for syrup
  
• 1 tbsp sugar for syrup
  
• 200ml water for syrup
• coconut milk for serving

Soak the sago in water for 15 mins and wash a few rounds like washing rice. Spoon the drained sago into a pot and fill with the 1 litre of water. On high fire, keep stirring and churning the mixture till ALL the sago dissolves. Have a little patience and stamina in churning the mixture which gets thicker and thicker, increasingly difficult to stir. The sago mix has to be free of opaque white spots.

In a separate pot, heat dissolve the Gula Melaka, sugar and 200ml of water together. Once combined, the syrup is ready.

Spoon the sago mix into mound-moulds and chill for at least half and hour to an hour before flipping out and serving with the syrup.

Sambal Stingray

• patti of stingray for 6 pax
• 1 tbsp sugar for marinate
  
• 2 tbsp light sauce for marinate
  
• 2 tbsp lemon juice for marinate
• 1 finely chopped chilli padi with seeds removed
• 1 big onion chopped
• 6 tbsp oil
• 8 tbsp sambal belachan
• 5 tbsp lemon juice more
  

In an aluminium foil-made tray, marinate fish and leave it wrapped in its marinate for half an hour. Heat pan of 6 tbsp of oil and place fish in the heated oil. Flipping the fish, let it cook on each side for about 2-3 mins. Then spread 1 tbsp sambal belachan on each side, with a generous sprinkle of chopped onion & chopped chilli padi. Fry the fish for another 12-15mins, flipping each sambal/onion-covered side every 2-3 mins. Add the rest of the sambal belachan and lemon juice as you flip and cook. Make sure fish has no pink or translucent flesh left, and is well-covered in the sambal mix. Enjoy the aroma.. Lift into dish and spoon the sambal mix over. Garnish with nice sprig of lime leaves and serve (with an optional fresh lime, cut in half).

If you have a grilling plate, you can choose to grill the stingray! If you have a barbecue, place the fish with all its other ingredients in its aluminum foil-tray, wrap up and barbecue!

21 Wings

21 wings

• 4 tbsp Bragg's Liquid Aminos
• 1 tsp pinch of salt
• slightly less than 1 tbsp of sugar
• 21 wings
  

Mix ingredients to Marinate wings. Cook in Oven over rack at 200 degrees Celcius for 20 mins, before flipping them on their other sides. Drizzle left over marinate on the paler side that has just been flipped over to face up, and continue cooking for another 20 mins or till both sides are golden brown. Remove the wings from the oven when cooked and let it stand for 2 mins on the rack for it to crisp on the outside. Serve.

Now Reading

Apples for Jam by Tessa Kiros & Women's Weekly's GreatFast Recipes

Long Beans

• 1 pkt long beans
• handful dried shrimp
• handful dried scallop
• 3 tbsp coconut milk
  
• 1/2 cup water
• 2 tbsp light sauce
• garlic
  

Brown the garlic and add in the light sauce and ground dried shrimp and scallop which have been pre-soaked in water so they're softer. Fry till fragrant and add in the water and coconut milk. Add the long beans and stir-fry. Serve.

Old Cucumber Soup

• handful wolfberries
• half handful red dates
• 3 honey dates
• 2 med sized old cucumbers
• 1 large pot of 9 cups of water
• pork bones
• Little bit of salt to taste

Throw everything in and boil. Add more water when necessary. Serves 6.

Kang Kong

• 1 Sotong cleaned & cut
• 3 pkts kang koang
• 3 tbsp sambal belachan
• 1 cup water
  
• handful of dried shrimp
• salt & oyster sauce to taste

Wash Kang Kong and soak dried shrimp in water for 5 mins. Dry and grind the shrimp. In a little oil, fry the ground shrimp till fragrant with the sambal belachan. Add the sotong and cook 3 mins before adding the kang kong in. Season with salt & oyster sauce and cook 2-3 mins. Serve.

For Uncle Chris & Aunt Maggie

Yellow Snowskin with Melon Seed Red Bean Paste

Toasted Black Sesame Snowskin with Lotus Paste

White Sesame Snowskin with Almond Green Tea Paste

White Sesame Snowskin with Sweet Ginger in White Lotus Paste

Double Chocolate Fudge in White Chocolate Icing

for mom & her BSF fellowship group

For the people I Love

Toasted Black Sesame Snowskin with Lotus Paste

White Sesame Snowskin with Almond Green Tea Paste

White Sesame Snowskin with Sweet Ginger in White Lotus Paste



This year I've made mooncakes for those I love.

It's my first year making mooncakes. Last year I enjoyed receiving them. I felt loved. Now, I want people who mean so much to me to feel the same kind of warmth I did. A mouthful is pure indulgence, and that's what love sometimes feels like to me. I savour the sweet cake, letting its flavour linger on my tongue, reluctant to finish each bite of the small cake. It's the same kind of reluctance you grit your teeth for when you have to say goodbye to some one who means so much to you.

Snowskin Mooncakes

Plain White Lotus

Plain Green Tea

Toasted Almond White Lotus

Sesame & Ginger White Lotus

Sesame & Almond Green Tea

Chicken Curry

adapted from Irene's Peranakan Recipes Tried out & Worth the buy
- Curry Ayam

• 2 trays chicken fillet cut into slightly bigger than bite-sized
• 4 medium-sized potatoes, de-skinned and diced (soaked in salt water)
  
• 1 carrot diced (soaked with potatoes)
  
• 3 shallots roughly chopped and fried till fragrant
• 2 cloves garlic minced
• 3 tbsp curry powder mixed with 4 tbsp water to form paste
• 2 and a half tbsp Sambal Belachan (sambal with prawn paste)
• 1-2 bowls water
  
• 200ml thick coconut milk
• 1/2 tsp salt
• small pinch of sugar
• 3 tbsp cooking oil

Heat Saucepan till hot, add the oil and fry the shallots, throw in the garlic and heat breifly, so that its aroma is released but is on just starting to brown. Throw in potatoes and carrots drained from the water, and fry till lightly browned. Add the Curry powder paste, coconut milk and Sambal Belachan and fry till fragrant, add the chicken and toss to coat well. When Chicken is starting to cook, add in the water and stir, mixing well. Consistency as desired, add the necessary amt of water. Add the salt, sugar, adding to desired taste. Let it all simmer for a while, allowing the potatoes and carrots to soften a little.

Ready to Serve.

Pot blanched French Fries

Using Duck fat as oil for blanching, heat melted fat to 260 degrees in a pot and throw sliced Russet potatoes in for 10 mins. Remove from the oil, crank the temp in the pot up to 360 degrees and throw sliced potatoes back in for about 3 to 4 mins. Remove and serve immediately.

White Christmas

Line your baking tin with foil.

Mix 45g/1 & half cups of Rice Bubbles ( I used Rice Krispies), 1 cup of powdered milk, 1 cup of icing sugar, 1 cup of desiccated coconut, 1/3 cup (80g) of red and 1/3 cup of green glace cherries, 1/3 cup (40g) sultanas in a large bowl. Make a well in the center.

Melt 250g Copha (white vegetable shortening) in a pan over low heat, and let it cool slightly. Then pour into the well and stir until all ingredients are moistened and well-combined. Pour it all into the lined tin and smooth the surface. Refrigerate for 30 mins or till set before cutting.

I didn't have enough rice krispies because I made 2 tins, so I topped it up with roughly crushed honey stars, which added a happy yellow to all the other colored bits in the yummy white yogurt-like rocks. In the second tin, I tried adding a tsp of rum flavoring. It made it a lot sweeter.

thanks to Periplus' Superb Brownies, Cakes & Slices

Cinnamon Junkie

Cinnamon Junkie by adam TM

I like my coffee, in baked mugs, with caramelized rims, and cinnamon powder on a layer of warm froth. Snort and drink.

Curried Minced Meat

Excellent with Rice.

1. 1tbsp oil
2. shallots, garlic for frying
3. A mix of 4tsp curry powder in 1 cup water
   
4. marinated 200-250g minced meat in sugar
5. 1 can spicy pork cubes
   
6. fish sauce to taste

Serves 5 generously as a side for rice.
Fry all together in sequence. Serve.

"Yum yum" says my tum tum. Easy right?

White Cabbage Signature

"... this is Your recipe.

...hand this recipe down to your grand-daughter... "

- from the mother who loves her mother's cooking -

White Cabbage Sign-Off
(serves 5)

• 1 full elongated white Chinese (Napa) cabbage
• full handful wolf berries
  
• 4 red Chinese dates (Jujube)
• half handful dried scallops
• half handful dried shrimps
• splash of Chinese Wine (Hua Tiao Jiu)
• 1 bottle Essence of Chicken
• few drops Benedictine DOM
• 2 tbsp light soy sauce
• 1 tbsp sugar
• pinch of salt & white pepper
• chopped garlic & ginger
• 5 big dried Chinese mushrooms
• 1/3 cup water
• 1/2 cube chicken stock
  

Chop off the base of the cabbage, separating all the leaves, and rinse. Set aside and in a wok, heat enough oil to scald 3 to 4 leaves at a go (submerge one side of leaves in oil). The oil must be very hot so that the oil burns off relatively quickly. The kitchen will smoke very bad so keep ventilation under check. Scald each side of the leaves and remove quickly from the wok onto a plate, till all leaves have been scalded. Oil in wok is no longer needed. Using the oil drained from the scalded leaves, brown the garlic & ginger. Remove the garlic & ginger and pour in shrimps (pounded), scallops (pounded), mushrooms (cut into strips), chicken essence, water, wolf berries and dates. Add light soy sauce, sugar, salt & pepper, chicken stock & Chinese wine. Throw in cabbage and mix well. Cover and let it cook for 15 mins over low flame, stirring occasionally. Remove leaves from wok into casserole and pour everything else over.

Pineapple Fried Rice

We had dinner really late on the 19th of July (same night of the sticky wings), but I was contented. I had dinner with my parents and Adam. For the soup, I made Pork Rib Tea-infused Herbal soup (Bak-Gu-Teh). Everyone had seconds and thirds of the pineapple fried rice.

Using left-over rice, prepare the rice by rubbing the grains with 2 tsp of oil, so that the rice doesn't clump. Soak a handful of dried mix fruit like raisins, apricots, and orange peel in a cup of boiling water. Prepare a cup of pineapple chunks to be added to the rice later. In a bowl, mix 4 tbsp chicken stock, 3 tbsp fish sauce, 2 dashes of ground black pepper and 3 tsp curry powder. Brown shallots, garlic and onions with 4 tbsp of oil and 2 tsp of belachan (chilli-prawn paste). Fry 5 pieces of ham, cut into half inch wide by 2 inch long slices together with the browning flavourful, fragrant garlic. Push all these to a side of the wok while you pour in and scramble an egg roughly, chopping it up as you toss. Stir-fry everything together and add the prepared bowl of mixed sauces and pepper. Throw the rice in and stir-fry, tossing to ensure a well-blend. Allow the rice grains to crackle a little, do not douse the rice with more water. If need, use a little more stock to moisten and continue frying. Add the drained mix fruit and pineapple, and stir-fry.
You can then add more fish sauce if necessary or cut chilli.

Serves well with generous amount of pork floss.

Can't stop thinking about this Bun

Creamy and Flowy Custard Bun

Ever since I bumped into a random blog's reviews about Bosses Restaurant @ VivoCity, I couldn't stop thinking about these buns. I just have to go try it for myself.

Sticky Wings

makes 16 wings

Beautiful, extremely good-tasting.

Marinate wings in 8tbsp thick light soy sauce, 4 tbsp wine (I used 2 with a very potent Taiwanese aboriginal wine) 2 tbsp honey and 2 tbsp sugar. Preheat oven at 200 degrees celcius and line the oven tray with heavy duty aluminum foil so the foil does not tear and stick to pan while you turn the chicken wings while it cooks. Line the marinated wings neatly on the tray so they do not touch each other, with the skin facing down and drizzle more honey over the top side of each wing. Let it bake for 15 mins before turning them over, and allowing them to cook another 15 minutes before turning them over again. I turned them 3 times, and cooked the wings for about 45 mins to an hour. The wings would have turned a dark gold, and the sauce beginning to caramelize on the wings, and already caramelized at the edges of the foil. Line a plate with lettuce and place the wings over the lettuce. Serve immediately.

For a Cantonese family, the underlying fresh lettuce is great for wrapping spoonfuls of rice and meat, drizzling a little gravy over and popping into the mouth.

Sesame Minced-Pork Crispy Fingers

Makes 24 fingers

De-frost 600g of minced pork, and marinate with white sesame seeds, oyster sauce, pepper, salt and sugar. First quarter 3 hot dog buns and then half each quarter to make then thinner slices for better frying. Spread the marinated minced pork on each slice and sprinkle with more sesame seeds. Deep-fry them in olive oil (healthier option) or vegetable oil (cheaper and simply indulgent), placing them in the pan, face (with meat) down, and turning over constantly till golden brown. Remove from the oil and place over absorbent towels, to drain excess oil. Serve immediately.

Tempura Prawn-Olive stuffed Eggs

Makes 8 halves

Brown some chopped onions & garlic in a tsp of oil, and add 6 boiled & chopped prawns, stirring 4 tbsps of soba sauce and mixing well. Chop 4 olives and add to the pan.

Bring 4 eggs to the boil and turn the fire off, leaving the pot of eggs in water covered for another 9 minutes. Remove the eggs and dunk them in cold water, to make the flesh detach from the shell easily. De-shell and cut eggs in half. Remove the egg yolks.

Add 1 egg yolk to the mixture in the pan with the prawns and mix well. Spoon the mixture into the hollows of the cooked egg whites and cover them in tempura flour mixed with water (thick enough to dribble).

Deep-fry the flour-covered eggs till golden brown and serve immediately.

Steamed Red Garoupa with Light Soy Sauce

with compliments of Women's Weekly magazine

• 600g whole red garoupa
• shredded spring onions and sliced red chilli for garnishing

Sauce (mix)

• 2 tbsp light soy sauce
• 1/2 tbsp fish sauce
• 1/2 tbsp dark soy sauce
• 1/2 tbsp maggi seasoning
• 1/2 tbsp sugar
• 6 tbsp water

Place 2 or 3 chopsticks over heatproof dish and place fish over the chopsticks, lying flat and suspended from the bottom of the dish. Place the dish in a steamer of vigorously boiling water, for 5-7 mins. The freshness of fish is relative to the decreasing time needed for cooking. Once fish is cooked, pour sauce over. You can heat 2 tsps of oil till very hot, and pour over fish for extra fragrance and smoothness on the palate. Garnish.

cake-me

curious to try

Juicefuls

Extremely pleased with these sweeet juicefuls. Little seedless berries (grapes) I got from Shop & Save surprisingly... Not too expensive. Their cheaper than the Australian green seedless grapes. I'm not too sure where they're from, but I wish I took notice of the name of it. It's sooo good.

You'll popping them into your mouth non-stop.

Beef Rendang

"...*point point*..*gasp*... POWER. ...*gasp*....."

- the boyfriend who loves spice -

Beef Rendang
makes for 6

• 1/2 bottle Patak's Vindaloo's Curry paste
• 210ml water
• shallots chopped
• garlic chopped
• onions chopped
• ginger grated with juice
• 1 tomato diced
• 3 strands long beans chopped at 45 degree angle
  
• 2 potatoes diced
• 650-700g (1.5pounds) top loin beef
• 1tsp oil
  
• corn starch, sugar, salt & pepper for marinate
  

Marinating the Raw Beef

Rub a pinch corn starch, sugar and salt & pepper well and evenly into the meat. Place the slab of meat between plastic sheets or simply put into plastic bag, and pound hard on it, shifting it, and pounding again. Remove from plastic and use blunt face of the knife to pound the meat in a criss-cross pattern. Then turn the knife on its side and slap meat as much as you want.

Cutting the Marinated Beef

Slice the beef at 50 degrees angle to create large med-thin slices of meat. It helps to use a sharp blade.

In the Pan

Heat the pan well, add the oil, less is best. When the oil is hot, throw in the chopped onions, shallots, garlic and ginger with the juice. Everything should brown nicely. Pour a bit of water into the pan enough to cover the chopped ingredients already browned, then add the sliced beef, stirring. Pour the rest of the water in, mixing, add the paste and stir in pan till bubbling. The gravy should cover the meat evenly. Throw in all other prepared ingredients and stir occasionally for 2 hours over slow fire.

Yum yum.

Pepper Lunch Yummy Site

I've yet to try Pepper Lunch myself, but it sure looks good.

I couldn't stop chuckling as I watched the videos play. Yum yum. It's added to my list of favorite sites just because of the videos with yummy sounds and spectacular visual capture of steam...

Gold blend Chocolate Fruit Tarts

10 step super-easy

• Mixed Dried Fruit
• 15 seedless red grapes chopped
• 4 dried apricots sliced thinly
• 3 slices white bread
• 1/3 cup golden syrup
• 1/2 cup brown sugar
• 1 tsp coffee powder
• 1 tbsp milk
• 1/3 cup water
• 1/2 (7oz) block baking chocolate
• white chocolate shavings
• pre-made tarts (6 pack)
  

1. immerse dried fruit and chopped grapes into water over low fire
2. stir in sugar and syrup
3. add apricots and stir till well combined
4. dissolve coffee powder in 1tsp boiling water and add to mixture
5. add milk and stir
6. break chocolate into bits and stir in to melt
7. tear bread into small fluffy pieces and add in
8. combine well
9. spoon out into pre-made tarts
10. chill well and serve with chocolate shavings
    

Honeyed Baked Chicken

Super simple with minimum preparation, extremely delicious and appetizingly aromatic.
Makes for 4

• 3 patties Chicken fillet with skin intact
• extra light olive oil
• salt & sugar
• honey
• 1/2 tomato

Slice tomato thinly and place aside. Thaw the chicken in the microwave. There should be some oil from the patties that gather on the bottom of the dish. Use this oil to grease a well-lined oven tray. Add more olive oil if necessary.
Wash the chicken patties, removing extra fats esp near the edges, but making sure the skin covers nicely still. Season the patties by rubbing a little pinch of salt & sugar over the skin.
Under the skin of each patty, line the sliced tomatoes over one side of the chicken and place on the lined & greased tray, with the skinless side facing up. Drizzle more olive oil over each patty.

Bake for 20 mins between 245 and 270 degrees fahrenheit, adjusting according to the thickness of the patties. Meat should be almost cooked, and starting to brown.
Monitor and flip the patties to allow even cooking.
Spread honey over the skins, and continue baking for 15-30 mins till the skin is a nice rich gold.
By then access honey on the tray should have caramelized or burnt. Remove and cool so the meat edges and skin is nice and crispy.

Cut into thick strips and serve with accompanying sauce or dressing of your choice.
My family, being cantonese is real easy about dressings. Everyone's happy with using Oyster sauce most of the time.

Using thicker patties make juicier results. Slightly thinner patties or pounding the patties after thawing make for faster and easier cooking and a crispier finish.

Grandma's Kailan

• 2 pkts Kailan
• 1/2 red chilli
• 1 and 1/2 tbsp oyster sauce
• 1 and 1/2 tsp corn starch
• 200ml water
• 1/2 tsp salt
• 1/2 tsp sugar
• rice wine
  
• chopped garlic
• extra light olive oil
  

Heat wok till very hot over high heat, lower the fire and pour oil in. The oil should be very hot. Add chopped garlic into the hot oil so that it burns slightly, and throw all kailan in quickly, tossing and flipping the Kailan immediately. Pour the combined water, salt, sugar, corn starch & oyster sauce over the Kailan, all the while tossing and stir-frying.

Once Kailan is cooked, add a few dashes of rice wine while still tossing. Throw in the cut chilli & blast that fire up for 2 full seconds, turn the fire off, and dish out.

If stalk of the Kailan is cut out so it is shorter in length and makes for easier consumption, blanch the stalks with the combined water and condiments after browning the garlic, till the gravy boils for 1 or 2 mins, before adding the rest of the Kailan.

A really quick and easy stir-fry, you can add prawns, mushrooms or baby corn to the dish. When stir-frying, you might want to keep everything in the wok moving at all times, ensuring a well-tossed, equally cooked result.

TomYam yum

Tom Yum Seafood Soup

Little bro finished his rice real quick with the tasty soup, downing a bottle of cold water as he went along. It's also the last dinner Jessica's having with us before she goes home in a few hours. Jermelene will be here later tonight. And I get to teach her how to cook. While I'm away, grandma'll have the honors next week. Splendid! I hope Jerm's dishes'll start tasting of granny's.

To try:

1. Peach Garden on the 33 rd storey of OCBC Centre
2. Cherry Garden at the Oriental Hotel's weekend ala-carte style buffet ($38+++ per adult)
3. Mushroom Pot on Stadium Walk's buffet lunches going at $18.80(Mon-Thurs), $20.90(Fri-Sun) for adults and $14.90(daily) for children. Dinner is $25.90(Mon-Thurs), $27.90(Fri-Sun) for adults, and $17.90(daily) for children
4. Pearl River Palace on the third level of the Suntec Singapore International Convention & Exhibition Centre's all-you-can-eat lunch, including dim sum , seafood and desserts, available every day of the week

Ta-Bao

for Mi

Lunch before MI756

For momMi who likes her pasta with extra olive oil, carrots, no olives & less pepper.

• 1/3 chinese sausage
• 4 slices ham
• spare ribs
• cabbage
• button mushrooms
• lots of shrimp

Asian style for my family.

Ham & Shrimp Pasta

I finally tried tossing up the pasta.

On Tuesday when I awoke, it was the first thing on my mind. Dinner for Adam.
I was going to go for my flight, come back, toss the salad and pack him pasta for dinner.

So I did. I touched down back in SIN, went downstairs to the cold storage at terminal 2, saw the doctor for a horrid throat infection, and carried my black pepper ham, olive oil, pitted black olives, ground black pepper and bacon bits home. I only wished the olives came in a bottle instead of a can.

I needed to prepare something I could eat without needing to re-heat.

It made me happy, when he tucked away at dinner and wanted to continue eating even when the class break was over. "Never mind," he said, grinning, "I'm gonna just continue to eat. I'm very hungry."


Ham & Shrimp pasta
(makes enough for 3)
. I like using Fusilli (1/2 bag)

• 4 slices black pepper ham cut into strips
• boiled chicken fillet shreded
  
• 1 & 1/2 handful japanese shrimps (that are slightly translucent when cooked - uber sweet)
• bacon bits to add texture
• lettuce (vege is good, eat more) some suggestions - purple Radiccio lettuce
• ground black pepper (i heap it, my mom thinks it over-powers)
• fish sauce to taste
• 1 tsp sambal blachan
• 2 slices diced roasted tomatoes
  
• 5 pitted olives, sliced (mom: "go easy on the olives")
• smoked salmon would have been a nice addition
• generous amount of olive oil

- croutons
Croutons - Combine garlic, oil, salt, and bread cubes in a bowl. Mix until cubes are coated evenly. Spread the coated cubes onto a baking sheet and bake until the croutons are golden. This should take about 10 minutes.

Next thing I'm going to try. Clam Pasta.
On my shopping list: Food containers to "ta-bao" more dinners for Adam and beloved friends who might not have time for dinner before class.

I wanted to photograph it, but couldn't find an appropriate time to.

Great places to buy nice lunch boxes:

1. Sheng Shiong @ West Coast
2. Upp Cross St along the Food Centre L1 (I'll take note of the exact location and blk no. the next time I get a chance to go again)
   

little doughboy

Make the little guy dance to your choreography, end it with kisses and send it to your friend.

Seafood Pasta

Crab meat

Prawns

Raw salmon

Bezel

Lettuce

Grapefruit (juice)

Black pepper

Chilli

Pasta

Steamed Fish and Potatoes

Steamed fish -scored (using milk)

First basket of steamed veges, potatoes and beans

Marinate fish with vanilla beans, pod, lemon juice, olive oil

Place fish on lemon or bay leaves

Orange with Chocolate shavings

Orange and chocolate desert

Orange sliced into rings

Sauce of water, sugar, vanilla beans, orange juice brought to boil

70% choc shaved

Mint leaves

Almonds

Drizzle sauce, top almonds, leaves and choc

Clear Prawn Noodles

Shallots, oil + garlic

Large prawns

Boiling Water to cover

Remove prawns

Put in bean sprouts, cabbage, Chinese leaves, pepper

Pinch of salt

Yellow noodles/chu mifen

Tomatoes

Tau pok

Add prawns