|
SubscriptionsSites I Read
|
|
|
|
|
I have migrated part of the contents here over to my new site, so I wont be updating here frequently if at all from now on. Do drop by for a visit at http://www.lucybites.com for more of my culinary adventures and mishaps :D
xoxo lucy
| | |
| 
I recently posted of my brief visit to Myanmar, also known as Burma. It was only for a half day trip to a bordertown called Taichilek. Hearing recent news of the poor Burmeses unfortunate helpless state and what is currently happening is truly heartbreaking, especially knowing I have set foot on their soil before.
If you have not been watching/reading the news lately, please click here for the latest reports of the situation.
This brave blogger has written a first-hand account of what's going on in her country. Please take some time also to check out her blog here and participate in supporting the peaceful revolution in Burma by clicking on the image above. Besides thoughtful prayers, this is the least anyone who blogs can do for them.
| | |
| 
Coupla days back, my bro came home after a japanese dinner. He said he had this potato salad which was very nice, so I said I will try making it at home. I googled for the recipe and after browsing the other recipes for the same salad, I decided that I found the perfect one on this delicious jap food blog called justhungry.com.
 For the dressing I used the japanese mayonnaise - Kewpie brand, which my half-japanese ex-housemate swore by when it comes to mayo. I've often used it for making egg sandwiches, although my own fav dressing or mayo substitute is actually Heinz's salad cream.
If you've never tried this famous japanese mayo, then you should. I find it tasting nicer than the normal mayo with an eggy-er flavor. Found it at the local Jusco outlet's japanese food section. They have other brands too, but I stuck with the classic one.
This vegetable potato salad is pretty easy to make and the best part is it keeps very well in the fridge for at least a coupla days. I'm a fan of any food that can be chilled and eaten many many times. Also if you're having dinner or bbq parties, preparing this salad one day ahead will make your work on the actual day alot easier.
 | | |
| 
After my self-proclaimed success in making onde-onde over a month ago, last week, with false sense of confidence I took up the unexpected challenge on making my fav kueh, the Serimuka. With disastrous result.
Serimuka is a type of Nyonya/Malay kueh which is commonly sold everywhere, even more so at this time of the year. They're easily found at the Ramadan Bazaars during this fasting month. I read somewhere that apparently, Serimuka is also known as Puteri Salat in Singapore. I know alot of people who call this Kueh Talam, one of them is my bro. It's easy to confuse the two, as they both have green upper layer and white-ish bottom layer. The difference is the Serimuka has glutinous rice as the bottom layer while Kueh Talam has both the green and white-ish layers in the same custard-like texture.
Not satisfied with last week's failed attempt, I decided to have another go at it today. The first time around, I forgot to add the salt when I made the bottom layer, so the flavor of the coconut milk was not evident and the rice taste quite bland. The rice layer should be salty to complement the sweetness of the top custardy layer. Also, I forgot to lower the flame when I steamed the upper layer and maybe I should've left it in longer, the custardy layer was not cooked through. It was runny in some parts inside. Total failure. Fortunately, this time it turned out alot better.
 Ingredients:
Bottom Layer300gm glutinous rice (soaked overnight)3/4 cup coconut milk2 pandan leaves2 tsp salt
Top Layer4 eggs (lightly beaten)1 cup sugar3/4 cup rice flour1/4 cup tapioca flour1/4 cup pandan paste2 cups coconut milk
Method:
1. Drain glutinous rice, add in coconut milk, pandan leaves and salt. Steam for 20 mins.
2. Discard pandan leaves, loosen up rice and transfer to a lined pan (I lined mine with baking sheet). Even out the rice and press to flatten.
3. Mix eggs, rice and tapioca flour, coconut milk and strain through a sieve. Add pandan paste.
4. Bring the mixture to a low simmer and dissolve sugar in it. Once mixture begins to thicken, pour half of it on top of the glutinous rice. Steam for 15-20 mins.
5. Use a fork to scratch the surface of the steamed top layer and pour the rest of the mixture in. Steam for another 15-20 mins.
6. Once everything is cooked, remove from steamer and let cool. Cut into smaller pieces and serve.
I try to refrain from using food coloring so for the top layer I actually blended about 15 pandan leaves with a bit of water to get the pandan juice. Had I used more pandan leaves, the color would have been brighter. Steaming on a low flame also helped keep the surface alittle more even.
| | |
| 
I got this recipe from my mom over the phone today cos I was craving for some yummy stuffed squids. She used to make this quite often when we were younger and it used to be one of my fav dish. I bought some nice small to medium sized squids to make this.
Ingredients:10-15 medium sized squids3/4 cup minced pork1/4 cup fresh prawns chopped finely1/4 cup chopped water chestnut2 tbsp chopped coriander1 fresh red chili, deseeded and chopped finely1 tbsp minced garlic1 inch ginger sliced1 cup chicken stock1 1/2 tbsp dark soya sauce3 tbsp light soya sauce1/2 tbsp sugar2 tsp cornfloursalt & pepper
1. Mix pork, prawns, water chestnut, coriander, chili, 1 tbsp light soya sauce, 1/2 tbsp dark soya sauce, 1 tsp of cornflour, a dash of sugar and a dash of pepper in a bowl. Leave to marinade for 30 mins.
2. Clean and drain squids. Marinade squids with some salt for 15 mins.
3. Stuff filling into squid pouches (half to 3/4 full) and stitch opening close with toothpicks. Place stuffed squids on a plate and steam for 4-5 mins. Remove squids from steamer, throw away the toothpicks and keep aside. Reserve the leftover juice.
4. Heat a few tbsp of cooking oil in a wok, fry ginger slices and minced garlic. Add in the reserved tentacles and stir fry for a minute. Then put in the steamed stuffed squid and continue to stir-fry for few mins.
5. Add reserved squid juice, chicken stock, dark soya sauce and sugar. Turn up flame and bring to boil. After 1 min, lower flame and let simmer until sauce is reduced by half.
6. Test taste and add salt & pepper. Add the rest of the cornflour to thicken sauce.
7. Scoop up the stuffed squids, cut into desired bite-sizes and arrange on serving plate. Pour sauce and tentacles over arranged squids. Garnish with some parsley and serve with steamed white rice.
My mom would use only chopped spring onions, pork and prawn in her squid filling. I was out of spring onion but added some leftover water chestnuts instead for that slight crunchy texture, coriander and chili for extra flavor and kick.
 | | |
|
|
