weekend food making

Hello,

As the weather has not be very good with the haze, we stayed home most of the time over the weekend, therefore i cooked & baked food we are craving for!

 Guess what's this little transparent like pearls?

 We call it sago pearls, it is usually made into chinese / nyonya dessert. They soften, and turn transparent when cooked. 

I made sago pudding with gula melaka syrup for dessert!

Boiling Gula Melaka (palm sugar) syrup + coconut milk!

Tada, i couldn't wait, as I took my first bite, I was amazed by just how good it was! 
Sago pudding & gula melaka syrum in this recipe is a match made in heaven!

 
Roselle jam in the making! I always make roselle juice, but have never tried to make fruit jam.

 My first attempts at jam making was quite successful, yohoo! I bet you all will know how it feels~

An incredible homemade jam, come on!!

Canning & preserving the jam for longer storage. Yummy!

first week of july, some random shots

First week of July have passed, do you think life seems to pass more quickly as you get older? the year seemed to come more and more quickly every year, and I'm going to turn 30 next month! People said turning 30 is a milestone in any woman's life, and i hope all things will be good and going to be better and better.

Some of my comforting classic home cooked meals lately.
 

 Stir fried brussel sprouts with oyster sauce, it was addictively crunchy!

My brother visited over the weekend, he cooked us a really delicious dinner.

Stir fried beef slices with ginger + scallion by him!

 My partner's favorite recipe - minced meat & tofu sauce tossed noodles

 Made extra minced meat sauce for the next day packed lunch!

 Braised soy sauce & honey chicken wings for our movie night at home!

Bought some of these locally grown golden mangoes, fair price & yummy!

In love with their strong, sweet, fragrant and fruity aroma.

Made some mango puddings for after meal dessert.

My late night activity, slow-cooking garlic infused oil.

Today, I'm going to do some late night baking~

It's time to harvest my spring onions, gonna make scallion oil noodles for pack lunch tomorrow.

chinese steamed rice pudding

Hello,

I made small batch of traditional steamed rice pudding (缽仔糕) over the weekend, as just the 2 of us at home. I was initially planning to put in some homemade sweet red beans, plan changed when i tried the batter, it will taste too sweet of adding the sweet red beans. Hehe, so sweet red bean paste keep to make other dessert, i will definitely try the red bean version rice pudding again soon.

Here i share the recipe with you, but keep in mind that chinese rice pudding doesn't have very much of 'springy, chewy or bouncy' texture as its mainly made using rice flour. ^_^ This dessert recipe was quick, simple, and delicious.

Ingredients:
A)
• 150g rice flour
• 25g glutinous rice flour (refer to some of other recipes, you may also substitute 25g of water chestnut starch)
• 20g wheat starch
• 250ml water
• 1 Tbsp cooking oil

B)
• 120g brown sugar or golden slab sugar
• 250ml water
• 4-5 pandan leaves

Method:
1. Combine Ingredients (A) together, it will become a runny flour mixture.
2. In a pot, add Ingredients (B), dissolve the sugar in the water, pandan leaves is used to add fragrance in the sugar water. (skip if you don't have pandan leaves at home)
3.  Let the sugar water cool down a bit, then slowly mixing in (B) sugar water into (A) mixture, continuously stirring while pouring and whisking it into a slightly thicken flour batter.
4. Apply a thin layer of cooking oil to the inside of each ramekin.
5. Pour the batter into ramekins and steam them under high heat for 15-20 mins or until cooked, also it depends on the size of the bowl. (you can use a toothpick/bamboo stick to test for doneness, if the toothpick come out clean, meaning that it's cooked and ready to take it out from the steamer.)
6. Cool the puddings down and remove them from ramekins by using a toothpick.

in the process of cooling down, ah~ couldn't wait!

Tada, this is how it's look like! The finished product~ Found that it tend to be a bit harder to unmold by using flower jelly remekins, it will be a lot better if using small earthen bowls.