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Showing posts from September, 2017

Recipe • Herbal Lion Head Meatballs

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I love herbal food, the more bitter the better! But of course with young children at home, I'm more cautious of the herbs used so it's usually the more basic type of herbal soups using herbal soup kits from reputable Chinese medical hall.

I was delighted when given this chance to try out Huiji Waist Tonic, this brand has been in the market for 25 years, and is one of the most trusted waist tonic brands in Singapore. It is made with 6 different kinds of premium-quality herbs: Cordyceps, Ginseng, Du Zhong, Dang Gui, Shou Wu and Da Zao. There is no alcohol content, added sugar, honey or thickening agents.
Besides consuming it twice a day as recommended, it can be used as an alternative to herbs when preparing herbal dishes.

Today's recipe, Huiji Herbal Lion Head Meatballs (汇集焖狮子头), is a dish suitable for young & old. Lil K kept drizzling his rice with the herbal gravy, it's delicious! Besides the recipe, there is also a giveaway by Huiji Waist Tonic. The link is at t…

Recipe • Gnocchi in Garden Veggie Chicken Soup

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While I want to introduce a variety of new food to my boys, they are not big fans of pasta in "unusual sauces" besides the basic tomato sauce! Incorporating new ingredients to my usual cooking method or presenting it Asian style will be easier to win them over! The boys have macaroni soup very often for their lunches, so I decided to replace macaroni with Casa Rinaldi's gnocchi. These ready-to-cook gnocchi are really convenient and a great substitute, the boys enjoyed eating it! :D
I guess it's comfort food! No wonder they say chicken soup for the soul!

Gnocchi in Garden Veggie Chicken Soup




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Kindly do not claim recipe as your own. Thank you!

Ingredients:
(Serves 3)
300-350gm Casa Rinaldi Gnocchi (Note 1)
1 Large Chicken Thigh, Skinless
1 Chicken Breast BONE (without the breast meat)
1000ml…

Recipe • Baked Cheesy Gnocchi in Japanese Curry

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Have you tried gnocchi before? These are plump little lumps of pasta made mostly of potato and eaten as a form of pasta dish in Italy. The Italians usually eat it with pasta sauce as part of their staple dish. Some of them panfry this and coat with cheese.
For this Casa Rinaldi x Singapore Home Cooks (Facebook) collaboration, I cooked it in Italian-Japanese fusion style, Baked Cheesy Gnocchi in Japanese Curry. This is a must-try... Chewy gnocchi in savory curry sauce and crusty melty cheese!

(╹◡╹)♡ If you tried any recipes on my humble blog and would like to share on your blog or any other social media platforms, please copy and include the URL so it'll link back to me.
Kindly do not claim recipe as your own. Thank you!

Ingredients:
(Makes 3 servings)

(A)
2-3 stalks Celery
1 medium Potato
1 medium Carrot
1 Red Onion
Japanese Curry Roux
2 Cups Water

(B)
180-400g Casa Rinaldi Gnocchi (Note 1)
3 pcs Pork Katsu (Crispy Pork Cutlet)
Olive Oil
Mozzarella and Parmesan Cheese (Sufficient amoun…

Recipe • Basic Pork Katsu (Deepfried Breaded Pork)

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We are a Japanese food loving family! Somehow it's always easier to find suitable food within a teishoku (Japanese set meal) for both Lil K and Mini K.
Japanese Pork Katsu is one of our favourite. I cook it often and usually will cook extra to keep for Lil K's lunches.
Oh! Talking about crispy breaded pork, here's another recipe!

(╹◡╹)♡ If you tried any recipes on my humble blog and would like to share on your blog or any other social media platforms, please copy and include the URL so it'll link back to me.
Kindly do not claim recipe as your own. Thank you!

Ingredients:
350g Pork Loin
1 Egg
Cornflour (sufficient amount for coating)
Panko/Bread Crumbs (sufficient amount for coating)

Seasoning:
1tsp Sugar
1.5TBS Mirin
1.5TBS Light Soy Sauce
1TBS cooking Sake
2tsp Cornflour
Dashes of Black Pepper

Method:
•Wash and pat dry pork loin.
•Cut loin meat into 6 or 7 pieces. (Note 1)
•Pound the slices of meat with a mallet. Pound both sides of meat.
•Add all the above seasoning to me…

Recipe • Pulut Hitam Kanten

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This recipe is a joint effort of my mum and I...alright, she made everything from scratch while I only did the photography part! (^^)
Presenting...
Pulut Hitam Kanten which is Black Glutinous Rice Agar Agar.

Usually bubur pulut hitam is eaten hot like sweet porridge with a drizzle of coconut milk/cream
but my mum made it as kanten that's eaten chilled. Very refreshing for a change!

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Ingredients:
(A)
50g Black Glutinous Rice
6pcs Pandan Leaves, wash & knot
500ml Water
15g Sugar
Pinch of Agar Agar Powder (colourless)

(B)
500ml Water
3pcs Pandan Leaves, wash & knot
5g (1tsp) Agar Agar powder (colourless)
80g Sugar

(C)
100ml Coconut Milk (Note 1)

Method:
•Wash the black glutinous rice and soak in water for about 2 hours.
•Drain off the water from soakin…

Recipe • Coconut Chia Seed Pudding with Berry Compote

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Unlike most saturated fat, coconut fat is MCT (Medium Chain Fatty Acid) which can be broken down by the body more easily. Coconut is also one of the richest food sources of lauric acid which has anti-viral and anti-bacterial functions.
Coconut can be a part of healthy diet, when consumed in moderation. (Source)

Give this Coconut Chia Seed Pudding with Berry Compote a try!
It's a healthy & dairy-free dessert.

(╹◡╹)♡ If you tried any recipes on my humble blog and would like to share on your blog or any other social media platforms, please copy and include the URL so it'll link back to me.
Kindly do not claim recipe as your own. Thank you!

Serves 4, in small dessert cups
Ingredients:
4TBS Chia Seeds
200ml Coconut Milk (Note 1)
2.5TBS Honey
150g frozen Strawberries
30ml Orange Juice
1TBS Caster Sugar
Mint leaves (to garnish)

Method:
•Warm coconut milk in a pot, over medium heat and stir constantly. Leave to cool slightly.
•Put chia seeds and honey into a deep container. Pour in c…