Time to get going

It has been 3 months into year 2010 and it's about time for me to start updating my cooking blog again..since i have left it dry and abandoned for too long >_<

Lately, chris and I have been pretty busy with the reno stuff.. we got to meet up with our designer, out scouting for bathroom stuff, electrical appliances etc.
TWO more months to go..and we will move into our new house with BIG kitchen
*I'm Loving it* Just can't wait!!!

Honey Mustard Pork Loin

Another recipe I created on my own *pat on the back*

I find the pork was a tad tough, I guess it's due to the thick cut of meat I'm using. Maybe I should use pork chop in future. However, the meat and gravy was yummylicious and Chris loved it.

Ingredients

2 pcs pork loin or pork chops

3 tsp honey

3 tsp red wine vinegar

1 tsp sugar

2 tsp wholegrain mustard

1/2 onion, sliced

salt & pepper

1. Marinade pork with salt and pepper, honey, red wine vinegar, mustard and sugar.

2. Leave in the fridge for a few house or overnight for more intense flavour.

3. Heat oil and cook pork over medium heat for 2 mins on each side until lightly browned.

4. Pour about half the marinade over the pork and reduce heat to low. Cover and simmer for 5-6 minutes. Remove pork.

5. Pour remaining marinade into pan and add in onions. Cook uncovered for 2-3 minutes until reduced to thick gravy consistency.

6. Spoon over pork and serve.

Baked Peach with Crumble Topping

These succulent summer fruits are sweet and packed with vitamins. There's nothing like a ripe peach eaten out of hand - it's sweet, juicy and fragrant. If you are set to wow your guest, you have to try this! It can be served as dessert or for breakfast/brunch..it would be just as impressive.



Ingredients

2 peaches, halves and pit removed

4 tbsp muesli, toasted

1 tsp brown sugar/caster sugar

dash of cinnamon

ice cream or vanilla yoghurt to serve

1. Preheat oven to 180 degrees Celcius

2. Cut peached in half and remove pit.

3. Mix muesli, sugar and cinnamon together. Place equal amounts on top of each peach half and bake for 15 mins.

4. Serve warm with ice cream or vanilla yoghurt.

Thai Style Seafood Tang Hoon

This is an amazing recipe which is ideal for lunch or light dinner. This simple dish can be whipped up in minutes.

Ingredients

1 pc blue flower crab, washed and cleaned, cut into pieces

2pcs squid, washed and cleaned, cut into pieces

8-10 pcs prawns, cleaned, shells intact

2 slices ginger

2 large slices galangal

2 stalks lemongrass, bruised

5 shallots, diced

5 cloves garlic, diced

3 fresh chillies, sliced (leave some for garnish)

100g coriander, cut into batons (leave some for garnish)

2 eggs, beaten with a dash of sesame oil

5 tbsp water

1 tbsp oil

300g tang hoon, soaked in water

1 kaffir lime, cut in wedges



Seasoning

1 tbsp light soya sauce

1 tbsp fish sauce

pinch of salt

1/2 tsp sugar



1. Heat oil in wok and fry ginger, galangal, lemongrass, shallots, garlic and chillies over high heat.

2. When fragrant, add crabs and 2 tbsp water and cook covered for 4-5 minutes or until crabs turn red. Add in prawns and squid, stir fry for a few miutes.

3. Add tang hoon, seasoning, coriander, egg mix and remaining water. Stir and cook covered for 4-5 minutes.

4. Garnish with coriander, chilli and kaffir lime wedges.

5. Serve immediately.

Two important updates

ONE: It's been a while since the last time i update this blog. We got our FIRST HOUSE together!! Went to the lawyer's office on 7 dec to settle the remaining 15% (we are totally broke - no more holidaes) and sign all the documents. Come 17 dec, we will officially be the owner of Azalea Park blk 8 #03-01!! However, the house is tenanted until 31 Jan..so we can't do any reno until then. At the moment, chris and mum is working out on the design of the house. Chris has put in a lot of effort in designing the house especially the kitchen to make sure it is to my requirements! ;) *pat on the back*

TWO: On 18 nov, i attended the ROM of poh sim and adrian. Poh sim is my childhood friend and we were classmates since primary 3. Not only that, our parents know each other since they were young!! I'm really glad that i did not miss out on that special day! Congratulations Mr & Mrs Wong..wishing you both a happy and blissful marriage!! Looking forward to the customary next year :)

photo courtesy of poh sim

Shark's fin melon soup

Shark's fin melon got its name from its similarity to shark's fin. When cooked the flesh will disintegrate into strands hence the name shark's fin.
This is a melon is packed with lots of taste and nutrient..and best of all, it will not cost you a bomb.


Ingredients

1 small piece of shark's fin melon, skin & seed removed, cut into chunks
1 pkt of pork ribs or chicken bone
1 medium carrot, peeled and cut into pieces
3-4 red dates
handful of wolfberries (kei ji), optional
1000ml water
salt to taste

1. Cut away the skin from the melon and using a spoon, scoop out the seeds. Cut the melon into chunks.
2. Blanched pork ribs in a pot of hot water for 3-5 mins. Drain and set aside.
3. Place blanched pork ribs, carrot, melon, wolfberries and dates into pot of boiling water. Bring to a boil and continue boiling on high heat for 10 mins.
4. Reduce the heat and simmer on low heat for 40 mins or longer if time permits.

Tau Eu Bak (soya sauce pork)

This is C's favourite dish growing up. And according to C, his mum makes the best tau eu bak..so he says :p

So i learned from her..she did not tell me the exact amount of ingredients to use, so i just agak as long as it tastes good, yes?? There are many versions to this tau eu bak, C's mum version has a watery gravy and my aunt's version, the gravy is thick. Both are just as delicious!!

Ingredients

250g pork belly, cut into big pieces

6 pcs garlic, crushed

5 star anise

6 pcs mushroom, soaked

4 hard boiled egg, shells removed

Seasoning

2 tbsp oyster sauce

1 tbsp light soya sauce

4 tbsp dark soya sauce

1/2 tsp salt

1 tbsp sugar

500ml water

1. In a pot, heat some oil and throw in crushed garlic. Saute until fragrant.

2. Add in pork and star anise. Continue cooking until the pork is brown in color on the outside.

3. Mix in seasoning and stir until pork is well coated. Add water, mushroom and hard boiled egg.

4. Simmer on low heat for 15-20 minutes or longer depending on the tenderness of the meat.

The longer you cook, the softer the meat will be.

5. Dish up and serve with rice.

* The seasoning is an estimation. Increase or decrease the portion to suit your taste. If you prefer the gravy to be darker, add more dark soya sauce etc.
I will usually add in 1 piece of beancurd (taukua) but I forgot to get one today.