Chinese new year has come and gone. Now, we are left with added pounds in the gut and leftover food. We just had a huge hot pot at home and, yes, there were loads left from the spread.
So what I did, two days after the lunar new year, was make a fish cake (Tod Mun Pla) from the left overs that we have. And since I’ve made another kitchen gadget purchase (a spiralizer!), I made a side salad as well.
1 can Tuna Flakes in Olive Oil
150 g Fish Balls, chopped (This is the leftover from the hotpot, if not using, double the amount of Tuna Flakes instead)
2 Tbsp Thai Red Curry
1 egg, beaten
4 Tbsp corn starch
Zest of 1 Lemon (or use Kaffir lime, I used lemon because I didn’t find any lime or Kaffir lime leaves in the shop)
20 pcs French Beans, cut in small pieces
1 Thumb ginger, grated
bunch of fresh coriander (cilantro)
This is another experiment of mine using my newly bought (second hand) spiralizer. This tool is so cool and perfect for those who are doing paleo diet who looking for healthy alternatives to pasta such as zucchini noodles, etc. That or I’m following too much paleo / healthy instagram accounts.
3 large zucchinis, cut into long thin strips or use spiralizer 😉
1/2 of a large red onion
1 chili padi
1 tbsp toasted sesame seeds
1/4 cup chopped toasted almonds
1/2 cup chopped cilantro
1 chili padi
2 garlic cloves, chopped finely
2 tbsp ginger, minced
1/4 cup green onion
2 tbsp rice wine vinegar
2 tbsp light soy sauce
2 tbsp peanut butter
1 tbsp sesame oil
1/4 cup coconut milk
Hope you enjoy these quick and fresh lovely Thai treats. If you’re really not into spicy food, limit red curry paste (in fish cake) and chili (in zucchini salad). These recipes do not promise to take you to the Land of Smiles, but, hopefully, it reminds you of that sidewalk treat you had while there.
I almost lost hope in baking. But it’s always good to persevere. Despite wasting money for having to throw away ‘baked goods’ which are close to inedible, I decided to give it another try and, voila, I was able to create a (close to) masterpiece – Tsokolate Cupcake.
Over the weekend, I decided to spend more time in the kitchen (apart from preparing @IamMrPies’ dog food) and decided I make good use of my tablea before it expires and sentenced to death by binning. It turned out time well spent as the project turned out successful – one of my few ones in baking. Lesson learned: just follow the recipe to a T.
I have organized the recipe in such a way that you can follow it per batch / step featuring the ingredients for each step.
Makes 9 Cupcakes
Step 1: Pre-heat oven to 180 degrees Celsius
Step 2: Tsokolate Prep
Mix Tablea and Cocoaa Powder in hot water. Let the batter cool and put in fridge.
Step 3: Dairy
Mix these two ingredients and set aside.
Step 4: Dry Goods
Sift all dry ingredients and mix together. Set aside.
Step 5: Cream
Cream butter, sugar and vanilla until light and fluffy. Once done, add eggs one at a time without over mixing.
Step 6: Mix all ingredients
Step 7: Bake
Enjoy! And let me know what you think of the recipe – feedback, suggestions, recommendaitons are welcome!
I am an impulsive buyer. As soon as I saw these medium-sized tart bases during one of my bake shop visits, I immediately bought three without thinking twice. I don’t even know how to make a tart or a tart shell!
I love experimenting in the kitchen and researching for quick and easy recipes online. And since I’m always health conscious (does not mean I’m fit! lol), I try to make a healthier version of whatever recipe I have found online.
Following my recent update on my purchase of tablea during my last visit in the Philippines, I have decided the very next day (well, weekend actually) to make a quick and easy chewy tablea brownie.
My first ever memory of tablea was in the form of hot tsokolate (hot chocolate) during my first ever travel to Cebu/Bohol with the family when I was six years old. We were drinking it from a small karinderia at the port area of Surigao, at 4 in the morning, waiting for the boat that will take us to Bohol.
I remember it was so nice and warm and chocolate-y that nothing ever compared to the taste of it – not even Milo or the Milo Dinosaur and the more expensive ones like Swiss Miss and Hershey’s Chocolate powder.
New ‘cool’ cafes keep on popping up in the Little Red Dot in the last couple of years. Now there are so many ‘hip’ & ‘trendy’ places to go to in Singapore that each and everyone one of them is claiming to be the ‘best’ or ‘has the best <insert food being served> or simply the ‘most unique’.
Basically, we (Babs and I) categorize them all as ‘hipster’ cafes. It’s not saying that we try our best to avoid them, we just want to be more discerning when choosing which cafes to visit. Most of these places are more style than substance, more of like a ‘be seen’ place rather than a ‘good place to eat and relax’.
That is why we came up with a list to look out for which will serve as a red flag for us about these places.
Thanks to a friend’s recommendation, I bought myself a lovely Christmas present – a HappyCall. You can check out HappyCall here, some reviews here and recipes all around the internet. I’ve already used and ‘roasted’ a whole chicken in it as well as some stir fry. It’s only this time that I documented a recipe using HappyCall.
I love cooking and being a slave in the kitchen. I especially like ‘hosting’ salo-salo (Filipino term for gathering / party) at home for friends and families. I like to experiment on new recipes and make my ‘staple’ mains.
Honestly, it has always been a hit and miss for me when it comes to food prepared and most especially the amount of fare I make. Always when we I invite friends over, there is a humungous amount of leftovers and most of the time I ask my guests to take food home with them. And sometimes, I just end up throwing the leftovers away as we tend to not eat it when it’s been in the fridge for a couple of days. So when I came across this serving guide on Food Porn‘s Facebook Feed I immediately saved it as it just makes a good guideline for me in the future! Continue reading