oneforall

Good evening hope everyone have a great day. Sharing my new toy hand mixer 3 in 1 blend , grind n whisk. My old one the whisking not working and I dun like those hand held egg whisk so now I have 2 blender n 2 grinder😞 but I bought tis mixer @  a very good price.

I use the egg whisk to make the bake meringue egg🍳 blender to make mix berries🍓smoothies n grinder to ground the black sesame.

Bake meringue egg

Mix berries smoothies

Very good product from Korea 🇰🇷 Hope it last.

Cheers

oneforall

Today lunch and dinner Bake Herb Pumpkin, Braise Pork Belly n Stir fried Mini Xiao Bai Cai w Mushrooms n Dried Scallop.

3 to 4 pax

Bake herb pumpkin

Ingredients

Pumpkin

1 tbsp olive oil

Chinese emperor herbal( u can use Italian seasoning herb or any herb u have Rosemary, Oregano, Parsley etc. I have some left over chicken herbal seasoning so I use that.)

Spring Onion

Method

Preheat oven 250c. Slice the pumpkin w skin on wash n scrub the skin clean pat dry. Rub on w oil n season w the herb. Bake for 20-30min until pumpkin is soft.

Serve w the slice spring onion.

Braise Pork Belly

Ingredients

200g Pork Shoulder (Twee Bak)

200g Pork Belly

2 large firm beancurd (Tau Kwa)

2 pkt fried beancurd skin (Tau Kee)

5 tofu puff (Tau pok)

6 hard boiled eggs 

2 tbsp premium dark soya sauce

8 pcs garlic

1 pkt of spice herb ( I use Seah’s brand n I add in some left over chicken emperor herbal look like this

1200ml water

1 Japanese cucumber

Method

Wash n pat dry the pork cut into bite size. Bring a pot of water to boil n blanch the pork for 5 min until u see the foamy impurities float on top. Remove from the hot water n wash away the foamy impurities. Set a side.

Add 1200ml water in a pot ( I using the Taiwan rice cooker Tatung look like this is using the double boil method). U can use normal pot n cook on the stove. Mix the spices herb according to the instruction on the packaging. Add in the dark soya sauce, spring onion n garlic mix well. Add in pork, beancurd , tofu puff cook 30 mins then add in fried beancurd skin n egg cook for another 30 mins

Serve w slice cucumber n spring onion
 

Stir Fried Mini Xiao Bai Cai w Mushroom n Dried Scallop

Ingredients

200g Mini Xiao Bai Cai

1/2 pkt Enoki

1 pkt shimeji

Dried scallop

2 tbsp oyster sauce

1 tbsp mince garlic

Method 

Wash the veggie n mushroom pat dry.

Cook all the mushrooms to remove the water sauté till turn browned scoop up n set aside

Add oil to the same pan n fried the mince garlic until fragrant. Add in the veggie fried for 2-3 min then return the mushroom in. Add in the oyster sauce stir fried for a 1-2mins then add in the dried scallop stir fried 1 min done.

Plate it nicely like this 

This 3 dishes are super easy to cook and delicious. Going to have my 2nd round soon.

Cheers

oneforall

Sharing this easy n healthy recipe Bake Mentaiko Salmon w Avocado n Cucumber in Sesame dressing.

1-2pax

Ingredients

200g salmon fillet 🐟

1pkt Mentaiko pasta sauce 

1 tbsp fresh lemon juice 🍋

1/2 avocado

1 Japanese cucumber 

1 tbsp sesame dressing

Roasted sesame seeds

Salt n Pepper

Method

1)Squeeze out the lemon juice n add into the Mentaiko sauce mix well.

2) Preheat your oven @250c. Wash n pat dry the salmon season with a bit of salt n pepper. Spread the Mentaiko sauce evenly on the salmon save some Mentaiko for the avocado. Bake it @250c for 10-15mins.

3) While waiting for the salmon to cook slice the cucumber using a peeler just slice it like how u peel the skin off n u will get a very thinly slice cucumber. Put in the fridge.

4) Cut your avocado last cos it will oxidized n change to brown color to prevent the color change drizzle a bit of lemon juice. Spread the left over Mentaiko onto the avocado put it on top of the salmon n bake it @ last 2 min.

Serve w the cucumber w the sesame dressing ,sprinkle the roasted sesame on top of the cucumber, sprinkle the seaweed on top of the avocado.

This simple dish is so yummy taste so good n easy to cook😋

Cheers

oneforall

Sharing this easy recipe I have cooked last nite. It so delicious e bbq pork collar so tender n yogurt salad so refreshing😋
1-2pax

Bbq pork collar Ingredients

1) 200g pork collar

2) 1/2 tsp garlic paste

3) 1/2 tsp ginger paste

4) 1 tbsp sukiyaki sauce( u can replace w 1tsp chinese soya sauce w 1tsp chinese wine n 1/2 tsp sugar

5) 1 tsp jap soya sauce( u can replace w 1 tsp chinese soya sauce)

6) 1 tbsp mirin( u can replace w 1 tbsp chinese wine)

7) 1tbsp hoisin sauce( u can replace w 1tbsp cha siew sauce)

8) 1tsp cornstarch 

9) 2-3 tbsp water 

10) pinch of sugar n pepper 

11) 1/2 tbsp hoisin or cha siew sauce w 1 tbsp water( for brushing when grilling)

12) 1 small broccoli stem

Yogurt Salad Ingredients

1) 1/2 avocado

2) 1 red fuji Apple

3) 1 jap or mini cucumber 

4) 1 tbsp fresh lemon juice

6) 1 tsp spring onion

7) 1 tsp coriander 

8) 3-4 tbsp low fat no sugar yogurt

8) pinch of salt n pepper

Method bbq pork collar

1) Wash pat dry e pork cut into strip( when I brg them was in thick steak form)

2) Marinate with all the ingredients 2-10 n mix well n let it marinate in the fridge for 4 hours

3) After 4 hours take the pork out spray some oil brush w the ingredient 11 grill them in the oven for 10 mins both side ( I cook mine for ard 8 mins as I’m using microwave n grill function)

4) Wash n slice the broccoli stem season w 1tsp soya sauce 1/2 tsp chicken stock, 1 tsp chinese wine or mirin, a few dash of sesame oil n pinch of pepper. Mix well n steam for 5 mins.

Yogurt Salad Method

1) Wash pat dry n cut the cucumber, red apple n avocado into cube ( cut e avocado last cos it will turn brown easily to prevent them from turning brown fast add lemon juice)

2) Add in all the ingredients n mix well cover n put them in fridge while waiting for the bbq pork to be cook.

Voila! Bbq pork collar n Yogurt salad. 

Cheers

oneforall

Today sharing with u all my healthy recipe Mentaiko Yogurt dressing w steam Tofu, Broccoli n Avocado. Very easy to prepare if u can’t get fresh mentaiko u can get those in the packet. U can replace the yogurt w mayonnaise but for a healthy version I suggest to use yogurt.

1-2 pax

Ingredients

Mentaiko dressing

1) 1 pkt mentaiko pasta sauce

2) 1 tbsp fresh lemon juice

3) 2 tbsp low fat no sugar yogurt 

4)  Pinch of pepper

5) Seaweeds( come w e mentaiko sauce)
Tofu n Veggies
A) 1 tofu( choose those for steaming)

B) 1 small bunch of broccoli 

C) Half avocado

D) 1 tbsp Japanese soya sauce

E) 1 tsp sesame oil

F) 1/2 tsp chicken stock

G) 2 tbsp water

H) Pinch of pepper

Method

1) Wash n cut the broccoli n season w D to G seasoning n mix well. Steam for 5 mins

2) Wash the tofu n pat dry. Steam for 5 mins

3) While waiting prepare the mentaiko dressing. Mix ingredients 1-4 in a small bowl n microwave for 30s( to cook the mentaiko)

4) When the tofu n broccoli are cook drizzle the mentaiko dressing .Cut the avocado n place on top of the tofu n drizzle over the mentaiko dressing n sprinkle w seaweeds. U can serve this dish cold or hot.

This dish is so delicious w the umami spicy salty mentaiko sauce n tangy citrus aroma from the lemon so refreshing yummy😋

Cheers

oneforall

   
 Baking this cake for my buddies cum ex colleages that I have known them for  10 years wow times fly so fast! Meeting them for dinner at a Korean bbq restaurant tomorrow nite can’t wait to have a big feast. Alrite back to the cake I found this recipe from http://priscillarecipes.blogspot.sg/2013/02/cream-cheese-pound-cake.html?m=1 thank you for sharing this recipe. I have used strawberries instead of blueberries. 

 Ingredients

1) 227g unsalted butter 

2) 173g cream cheese (I use Philadelphia brand that the amount I have left)

3) 220g fine sugar 

 160g plain flour 

100g cake flour

1/2 tsp baking powder

1/4 tsp baking soda 

1/4 salt

4 eggs

1/2 tsp vanilla extract 

1/2 tsp strawberry paste

Zest of 1 lemon 

 250g strawberries (set a side 6 pcs cut into half for decoration the rest cut into small pieces)

Method

1) Mix ingredients 1,2 & 3 till creamy and fluffy. Add in the egg 1 at a time and mix well. After all eggs have add in next add in the vanilla extract and lemon zest mix well

2) Sift in the flour in 3 batches and mix well 

3) Add in the strawberries give a quick stir. Divide the batter into 2 add in the strawberry paste in 1 of the batter. 

 4) Scoop the batter alternately and swirl with a small knife. Decorate it with strawberries on top. I bake it at 200c for 30min. 

 OMG! It is so good yummy😋 creamy cream cheese and buttery go so well with the Korea strawberries and with a cup of  Nescafé Dolce Gusto Café Au Lait yummy yum😋 

 🍓🍰Cheers🍰🍓

🍓🍰oneforall🍰🍓

  Today is the last day of CNY and is call 元宵节. In Asian country is call the lantern day( do not mistaken for mid-autum) family will gather together to eat Tang Yuan and is also the Chinese Valentine day. In my country the Teochew dialect group will have their Reunion Dinner to celebrate yuan xiao jie. 

  I sharing this Tang Yuan with filling recipe thank you http://everybodyeatswell.blogspot.sg/2012/06/sweet-potato-green-tea-glutinous-rice.html?m=1 for sharing this wonderful recipe. I did a bit of changes. I have made 3 different flavour tang yuan

 1) Pumpkin Tang Yuan w Peanut filling.

 2) Purple Sweet Potato w Black Sesame filling.

 3) Green Tea Tang Yuan w Red Bean filling.

(3 to 4 pax)

Ingredients

300g Tang Yuan flour 

100g Caster sugar

60g butter

50g black sesame seed

50g peanut( I use ground peanut)

100g red bean( I use canned red bean)

130g pumpkin

130g sweet potato

1 tsp green tea powder 

 80ml water

4 pandan leave

4 slice ginger

Gula Melaka

1 stalk lemon grass bruise cut into 1 inch long

Method

Toast the black sesame in the pan for 5 mins when u see smoke n can smell it and it start poping u can stop let it cool down a bit.  

 Next grind it with 50g of sugar in a food processor until fine add in the butter mix well. Freeze it in the fridge for 30 mins.

Do the same for the peanut just skip the toasting part.

Cut the pumpkin n sweet potato into smaller pieces and steam it for 10mins. Once both are cook put them into 2 separate bowl mash it with a fork and add in 100g tang yuan flour in each bowl if it too dry add in some water knead with hand into a not sticky dough. In another bowl add in the green tea powder to the balance of the TYF mix well make a well in the center add in the water knead with hand into a not sticky dough.

  
Start to roll the dough w filling I have divide each dough to 10 small dough and same go to the filling. Dough have to be double size then the filling. 

 
Boil a pot of water add in the pandan leaves, ginger and lemon grass once water start to boil add in the Tang Yuan and add in gula melaka to taste and when the Tang Yuan start to float on top of the water is ready.

 
This tang yuan taste so good soft and chewy and the sweet soup so refreshing with the lemon grass. Wish all of you like the Tang Yuan 圆圆🈵🈵 Huat Ah🍍🍍🍡🍡💰💰🐒🐒   

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 初九㊗️👴🏻您如意吉祥👼🏼
Today sharing this delicious Smoke Duck Egg Crêpe great for any occasion ,look good and taste great. The egg crêpe can use it for any topping like ham, egg or as sweet dessert with ice cream, maple syrup and fruits.

(3 to 4 pax)

Ingredients

1 pkt smoke duck

2 eggs(I use 60g)

1/2 cup milk( I run out of milk I use  1.5 tbsp milk powder w 1/2 cup hot water mix)

1/2 cup water

1/2 cup plain flour

1/2 tsp salt

2 tbsp butter/ margarine( I use margarine)

2 stalks spring onion use the bottom part cut into 1 inch long

1 Japanese cucumber cut into 1 inch long

1.5 tbsp Hoisin Sauce/char siew sauce and 1 tbsp of oil from the smoke duck mix together (I use Hoisin Sauce)

Oil for pan frying the egg crêpe batter

Method

1. Bake the smoke duck according to the packaging I bake it for 22mins 200c

2. Mix the milk, water ,egg, salt and butter in a bowl mix well, slowly sift in the flour and mix well into a smooth mixture. Let the batter rest for 10mins.

3. Heat up(low heat) a non stick pan brush the pan with oil, scoop 30ml of the egg crêpe batter and pan fry till both side are golden brown.(once the crêpe form a few small bubbles on top you can flip over)

4. Reserve the oil from the smoke duck, once the smoke duck cool down slice thinly.

5. Brush some hoisin sauce on the egg crêpe follow by cucumber, spring onion and smoke duck wrapped it.

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  Happy Valentine Day❤️🌹Happy Birthday💑(人日快乐)🎂
Thank you http://www.bakeforhappykids.com/2016/01/searching-for-more-best-pineapple-tarts.html?m=1 and http://www.mykitchensnippets.com/2008/09/pineapple-tarts.html?m=1 for sharing this recipe. I did a bit of changes. I did 3 different shapes love, traditional and golf ball. Love shape I added melted mini chocolate chips and top with 1 mini chocolate chip, traditional shape top with toast cheese and golf ball top with toast cheese and Parmesan cheese. This pineapple pastry taste so good, dough is easy to handle I will stick to this recipe finally found the one I like yeah✌🏻️

    
  4 tbsp semi sweet mini chocolate chips melted in the microwave for 1 min, when cool put into the piping bag.

1 tbsp semi sweet mini chocolate chips for decoration  

  For the traditional PT I brush with 1 egg yolk, bake it for 7mins 200c then I use president toast cheese to cut out the love shape for decoration on top bake for another 8mins 

For the golf ball pt top with parmesan brush with 1 egg yolk, bake it for 7mins 200c then I use president toast cheese to cut out the love shape for decoration on top bake for another 8mins 

 the love shape pt I top with 1 mini chocolate chip and both bake it at 200c for 15mins. 
 Once the love shape pt done baking pipe out the melted chocolate on the tart.  

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 First time making this Treasure Pot took me half a day, thank you to http://www.noobcook.com/pen-cai/ for sharing this recipe. I did a bit of changes.

(2 to 3 pax)
Ingredients

1/2 head Napa cabbage cut to 1 inch long 

1/2 packet beancurd skin soak in hot water at least 1 hr, wash with clean water to remove oil cut into 2 inch long

2 small carrots cut to bite size, cut a few into flower shape for decoration

30g broccoli

2 Fish Maw soak in hot water for at least 1 hr, wash with clean water to remove oil n dirt, cut into bite size

5 mushrooms soak in hot water for at least 1 hr reserve the mushroom water for the broth

1/2 canned of sea asparagus n 1/2 canned of the broth inside

1/2 canned of pacific clam n 1/2 canned of the broth inside 

 200g pork ribs marinate with 1 tbsp soya sauce, 1 tb chinese wine and a pinch of salt for 20mins
200g mince pork marinate with 1 tbsp soya sauce, 1 tb chinese wine and a pinch of salt for 20mins roll into ball

4 pcs of ham

500ml Store bought chicken broth or homemade

3 tbsp cornstarch with 200ml water 
 Methods

Grill the marinated pork ribs and meat ball for 20mins

Double boiled 45mins for the sea asparagus,pacific clam, fish maw, mushrooms, pork ribs and meat balls with all the broths stated above

While waiting for all the treasure to be cooked, use a nice medium size steam proof pot start layering the rest of the ingredients start with napa cabbage, beancurd skin, carrots and once all the other items have done cooking from the double boiled drain and pour the left over broth in another pot start arranging them neatly.

Boil the left over broth when boil add in cornstarch mixture stir to thicken the broth.

Add the thicken broth into the treasure pot 3/4 full and double boiled for 45 mins. 

Before last 5 mins of the cooking add in broccoli and carrots

   Served with white rice.
You can prepare all the soaking ingredients 1 day ahead, stored them in the fridge. Bring to room temperature when cooking them.

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