Mushroom Carbonara Angel Hair

No, I am not paid to do this....but this creamy carbonara from Campbell is good. :)

So, all I did was just cook the angel hair (I wanted to have it with spaghetti but ran out of stock in my kitchen) and toss it in the sauce. OK la..at least I decorated the plate a bit. Haha...

I didn't feel thirsty after this meal, so I guess probably there is no or maybe only very little MSG is used.

Green Tea Soba in Miso Soup

The soba noodles are from Daiso which I bought last month and I’ve been wanting to cook it for some time. You see, whenever I discovered something ‘new’, I have this urge to cook it the soonest I can. ;p

The packet says green tea soba and the noodles look slightly green in colour, but there is no green tea smell at all. Haha…but it still tastes good, so OK la.
The miso paste is good, and produces this lovely soup to go with the noodles :)

A cup of "kumquat" tea to go with the dinner.

Ingredients:
Green Tea Soba (cooked per packet instruction)
Miso Paste
Chinese Mushroom
Carrot
Shallots
Tofu (cut into small cubes)
Chicken meat (marinate with cooking wine and soy sauce)
Sugar
Water
Seaweed (cut into thin strips)
Lettuce


Method:
1. Boil water in a pot. Add in miso paste, shallots and mushrooms. Cook for ~15min.
2. Add carrot and tofu. Cook for 5min.
3. Season with sugar.
4. Add chicken meat. Cook with low heat for 2min or until chicken is cooked.
5. Put soba in a bowl and pour in the soup.
6. Garnish with seaweed and lettuce. Oishii!

Apple & Orange Salad

Idiot proof salad....I like the refreshing orange juice in this.

Ingredients:
Apples
Oranges
Plain Yoghurt


Method:
1. Cut apples and oranges into cubes.
2. Squeeze orange juice from ½ orange.
3. Mix all in a bowl with plain yoghurt. Chill before serving.

Pandan Butter Cake

I've been wanting to try bake a pandan cake but just couldn't find the time. Since I am done with Sunday School prep, I thought it's time I do something I like this afternoon. Ta-daa....here comes the cake :)

The smell of this cake when it comes out of the oven is simply heavenly. Pandan and coconut milk really goes well together. If you're on diet, you might want to skip this ;p

Ingredients:
Plain Flour (240gm)
Baking Powder (1tsp)
Custard Powder (25gm)
Egg (4)
Coconut Milk (60ml)
Pandan Paste (3/4 tbsp)
Butter (200gm)
Sugar (180gm)

Preheat oven at 170C.

Method:
1. Sift flour, baking powder & custard powder. Leave aside.
2. In another bowl, mix coconut milk, eggs and pandan paste. Leave aside.
3. In a mixer, beat butter and sugar till fluffy.
4. Add in coconut milk mixture slowly and beat till combined.
5. Add in the flour mixture and mix till combined.
6. Bake for 50min or until cooked.

Chicken & Mushroom in Dark Soy Sauce

Tonight's dinner consist of a vegetables dish, chicken herbal soup and this yummy chicken & mushroom in dark soy sauce.

Stir fried cabbage with carrot

Chicken herbal soup

Chicken and mushroom in dark soy sauce

Ingredients:
Chicken (marinate with light and dark soy sauce, pepper, sesame oil and sugar)
Chinese Mushroom (soaked till soft)
Garlic
Shallots
Salt
Sugar
Dark Soy Sauce
Cooking Wine
Corn Flour
Oil
Water


Method:
1. Heat oil and sauté garlic and shallots till you can smell the aroma.
2. Add in mushrooms and stir fry for 1min.
3. Pour in the chicken. Stir fry for 1-2min.
4. Season with dark soy sauce, salt, sugar and cooking wine. Mix well.
5. Add water and cook till it boils.
6. In a bowl, mix corn flour with a little water. Add this into the cooking to thicken the sauce.
7. Once it boils and sauce thickens, dish up and serve with rice.

Apple & Vegetables Salad

Made this as part of dinner.

Ingredients:

Apple

Carrot

Celery

Yellow Bell Pepper

Mayonaise

Lemon Juice

Method:

1. Cut vegetables and apple into cubes and toss with mayonaise & lemon juice.

Vegetables Soup

Tonight's dinner is oil-free. Not a single drop of oil is used :)

I cooked vegetables and fish the usual way....blanched vege in boiling water for a minute or two, then toss with a mixture of light soy sauce & oyster sauce + steamed the fish with preserved bean with ginger and garlic.

Here's the soup:

I love this little pot. It's a gift from my Korean friend, In Soon. Coming to think of it, we're both kind of crazy. I asked if she could help me buy one and she really brought one back from Korea for me! Hahaha....I mean, come on...pots can be bought in any supermarkets ma. Anyway, I don't think we have such authentic one here. This is what the Koreans use to make their soup.

While I was cooking this, it reminds me of those good old times when we spend time cooking dinner together (OK, most of the time she cooks and I just eat la ;p) and complained about work, man, life....;p

Absolutely miss it! Thanks my friend, for the good times and the friendship :)

OK, here's what I had in the little pot, a simple vegetables soup...no kimchi ;p

Ingredients:

Carrot

Cabbage

Szechuan preserved vegetables

Garlic

Tofu

Egg

Black pepper

Sugar

Method:

1. Boil water in pot, put in all the ingredients, except the egg.

2. Cook for 30min or so. Season with black pepper and sugar.

3. Beat the egg, add into the soup. Cook for 1min. Serve hot.