~ Craisin Tuna Salad / Sandwich Filling

Adapted from:
Realsimple.com

Description:
Simple and quick tuna and craisin filling~

Ingredients (serves two):

2/3 can (185g) tuna flakes in water

2 tbsp craisins

2 tbsp diced capsicums

1 tbsp Miracle Whip

Directions

1) Mix all together, refrigerate or serve on bread.

Remarks:
It's quite a change from the usual savoury tuna filling that I have. I found that the craisins didn't seem to meld well with the tuna, which means you can literally taste the tuna and craisins separately, but they were quite a delight to have around for a craisin adorer like me!

~ Tuna Capsicum Omelette

Adapted from:
Eatingwell.com

Description:
-

Ingredients:

1/2 tsp extra virgin olive oil

3/4 small capsicum, sliced

2 leaves Wongbok, stalk and leafy areas separated and diced

1/3 can (185g) tuna flakes in water, drained

1 egg, beaten

1/2 tsp dried oregano

1/2 tsp soy sauce

Dash of pepper

Directions

1) Beat egg, oregano, soy sauce and pepper together.
2) Heat up oil in a saucepan, and sauteed capsicum till wilted.
3) Add in Wongbok and tuna flakes, and cook covered for another 5 min.
4) Pour in the egg mixture and form a rounded shape. Fry till egg is set at the bottom and flip over to fry the other side. Serve.

Remarks:
I must say, I have no flair for making anything that involves shaping into round patties over the stovetop. It is no doubt that this time was a scramble-me-ugly once again, despite it supposedly being a fritta (egg omelette that involves no flipping over). Being the "creative" me, I modified the recipe by adding stuff that were in the fridge and cupboard to boost the nutritional content. Coupled with my impatience in cooking the dish on low heat, I tried to flip the round mound of egg and tuna frittata and crumbled it. Good job girl, good job.

The dish is a good avenue to replenish that protein loss during an intensive exercise.. but just a tad bit hard to eat with chopsticks. Try a spoon.

Admiring the sunrise among HDB flats after my first jog of the year:

~ ABC Juice (Apple, Broccoli, Carrot)

Adapted from:
Bigoven.com

Description:
Fresh vitamin-packed juice~

Ingredients:

1 carrot

1 stem of broccoli and some florets, steamed

1 apple

1/2 C orange juice (optional)

Ice

Directions

1) Juice all together and serve with ice.

Remarks:
I love juices, and I usually have fruits with no artificial flavourings or colorings. When I stumbled upon this recipe on using broccoli, I had to try it out. Since I was using the blender, the addition of orange juice was necessary. If a juicer was used, the OJ would be optional. After all the hassle, I didn't really like the broccoli taste that lingered in my sweet drink. So let's just say that I'll stick to my usual.

~ Shopping Trip @ Bugis

I'm a happy girl once again! Retail therapy (for cheap stuff) always serves its purpose to lift my spirits up! Here’s what my shopping cart was filled with today:

Bottom: From left to right: Plastic dough scraper and cutter ($1.30), oregano flakes (#2.10 for 10 g) , chilli flakes ($0.95 for 30 g), vanilla extract ($2.50) from Phoon Huat. Exercise band ($2), thread with chained beads ($2 for 3 m), bamboo charcoal rose-fragrance gel ($2), antibacterial wet wipes ($2 for 70 pieces) from Diaso.

Top: Pizza cutter ($2) from Diaso. Dried mangoes ($2 for 200 g) and mixed nuts ($4 for 200 g) from a medical hall at the Bencoolen.

Just a side track here, I didn't know that bittergourds disperse their seeds by scattering:

Seems like the wait for the first harvest to ripen for eating was futile.

~ FOat Kueh (Oat Kueh)

Taken from:
Tiffany's

Description:
Oat custard cakes~

Ingredients:

2 tbsp instant oatmeal

4 tbsp rolled oats

1 tsp rice flour

2 tsp sweetened condensed milk

4 tbsp water

Icing sugar (for dusting)

Directions

1) Stir all together and steam on high heat for 10 min.

Remarks:
Inspired by my previous post on Kueh Jongkong, I had decided to create a new kueh on my own. This recipe involves fusion - fusing the West with the East, the oat with the rice, the breakfast with hi-tea. That's why I named it "Fusion Oat Kueh", abbreviated as "FOat Kueh" (pronounced as Fo-at ku-eh).

Sound's like Fatt Kueh doesn't it?

But the looks, taste and texture were nowhere near that of the Fatt Kueh. Instead, it's slightly sticky with a hint of milk and oats. It's kinda hard to describe the whole experience. Imagine oats in a custard base, and there you have it - FOat Kueh!

You'll like this if the taste of oats appeals to you, and you need some variations for breakfast. Fruits can be incorporated into the kueh for some fibre boost. Oh it's a good idea to toss FOat kueh cubes with coconut flakes too!

~ Kueh Jongkong / Jade

Adapted from:
decuisine.net

Description:
Double-layered pandan coconut custard~

Ingredients:

A
1 tbsp tapioca flour
4 tsp rice flour
2 tbsp sugar
30 ml water
2 screwpine leaves / pandan essence
50 ml coconut milk
Dash of salt

B
1 tsp tapioca flour
1 tsp rice flour
1/2 tbsp sugar
50 ml coconut milk
Dash x 2 of salt

Directions

1) Blend screwpine leaves with water in A and sieve.
2) Mix A together and steam on high for 10 - 15 min.
3) Mix B together and add on to mixture A and steam for another 15 min.
4) Slice when cool, and store in the fridge.

Remarks:
There was leftover coconut milk in the fridge, and as we all know, once opened, coconut liquids should be consumed as soon as possible. And what else can we fully utilise coconut milk for apart for nyonya kuehs?

Sweet, yet savoury at the same time, many nyonya kuehs feature coconut milk as one of their main ingredient. I would consider this one as one of the simplest to do with respect to the ingredients needed. No roasting of mung bean flour or steaming tapioca, just simple mixing.. with amazing results.



It has the smooth texture of custard on the top layer, whereas the bottom white layer was more of a chunkier version. I would recommend sieving the batter for the top layer for a more even finish, and adding more flour for the bottom layer as it was too soggy for my liking.



Anyway, the actual colour of the authentic kueh should have resembled that of the one shown here, but mine's paler like the original blog as I had used screwpine leaves. Feel free to add some green colouring to the batter. Oh ya, I realised that I have sensitive tastebuds towards pandan essence, which seem to leave a bad aftertaste on my tongue after I have had anything with it.

While washing up the dishes, I caught sight of a beetle. This raked up fond memories of my childhood, where I used to "rear" beetles in Polly Pocket toy houses. Immediately, I placed the beetle onto the bed of squashed screwpine leaves. Of course, being a shy creature, the beetle didn't jump straight into feasting. So I gave up observing it, and went to do other things. When I went back to check, it was digging in to the yummy treat beneath its feet! This one's a rare breed - it merely had its fill and flew away! I had expected it to linger slightly longer, or maybe reside permanently (fat hope!) on that little patch of green. If only Man can learn from such creatures the quality of being satisfied with what one has and not going overboard, as well as learning to step out of his own comfort zone.

~ QQ Craisin Mochi Bites

Adapted from:
Youtube

Description:
Chewy sweet glutinous bites with craisins~

Ingredients:

1/2 C glutinous rice flour

1/2 C water

3 tsp brown sugar

1/2 tsp vanilla

Corn starch

Directions

1) Combine all ingredients well in a microwavable bowl, and cover with a plastic wrap.
2) Microwave on high for 1 min, and stir. Microwave for another 30 sec and stir again.
3) Scoop out the mochi onto a chopping board lined with plastic wrap and dusted with corn starch. Coat the whole mochi with starch.
4) Cut into bite-sized pieces when cooled, and store in an airtight container.

Remarks:
Mum liked the recipe so much that she finished all the cranberry mochi bites (hey, I haven't taken nice pictures of them yet!) and consulted me on the instructions for this recipe (not believing it was to easy to make too)! Well, this is really a rare sight! Hurry, hurry, bookmark this recipe!

Here's Mum's pandan-flavoured ones:

And guess what? She commented that rose-flavoured ones would be very feasible! For once, the cat and the mouse agreed with each other!

~ QQ Mochi Bites

Adapted from:
Youtube

Description:
Chewy sweet glutinous bites~

Ingredients:

1/2 C glutinous rice flour

3/4 C water

2 tsp brown sugar

1 tsp vanilla

Corn starch

Directions

1) Combine all ingredients well in a microwavable bowl, and cover with a plastic wrap.
2) Microwave on high for 1 min, and stir. Microwave for another 30 sec and stir again.
3) Scoop out the mochi onto a chopping board lined with plastic wrap and dusted with corn starch. Coat the whole mochi with starch.
4) Cut into bite-sized pieces when cooled, and store in an airtight container.

Remarks:
If not for the convenience that a microwave oven provides, I would never have used it for cooking or heating up food. You know, all the concerns about nutrient loss and "radioactive" stuff (I think the latter's crap). Anyway, this dessert provides a quick solution to that uncalled-for desire to have something sticky and sweet. Well, I personally think that more sugar should be added since there is no anko or peanut filling or whatsoever that propels the treat towards providing a sweet end to any meal.

Oh ya, it's really versatile. Add any flavours/colourings that you fancy, say for instance, rose water and and rose pink coloring to get some "fake" Turkish delight. Don't forget to substitute the brown sugar for white unless you want some dark hues to your intended outcome! Click here for my variation.

~ Healthy Fish Chowder (with Oats)

Adapted from:
University of Nebraska–Lincoln

Description:
Creamy low-fat and low GI chowder~

Ingredients (serves 2):

1/2 C chicken stock

1/2 C frozen mixed peas, carrots and corn

1 medium onion, diced

1/4 tsp dried mixed herbs

120 g fish fillets

1/4 C milk

3/4 to 1 C cooked oatmeal
Pepper

Directions

1) Bring chicken stock, frozen veg, onion, herbs and fish to boil, and simmer covered for 10 min. Check that the fish can be easily flaked.
2) Stir in milk and oatmeal, and simmer uncovered till desired consistency. Season with pepper.

Remarks:
I know, it's pretty weird to be sourcing for recipes at an educational institute. But oh well, as long as the recipe's feasible and I like the idea, the source doesn't matter much isn't it? The oats replace the usual potatoes and are the contributing factor that thickens the soup, so do add more if you like. On the whole, the dish suits me fine!

I couldn't help but notice that Mum possesses a nose which resembles a metal-detector, which is only specific to what I cook. The mere tinge of onion (though I only boiled them in water), sent Mum scrambling out of bed and nagging at me non-stop for stinking up the whole kitchen. Whereas on the other hand, after that incident, she slept through an awfully sourish stench coming from the nearby refuse collection. Great.

Nothing's wasted in the house, at least in my cooking. The leftover soup was kept in the fridge, and was used at night to make a creamy fish spaghetti! More milk and oats were added since I found that there wasn't enough sauce to go around. I served it with wholewheat spaghetti, over a bed of di huang cai and beansprouts:

~ Pickled Beets

Adapted from:
About.com

Description:
A tradition of South America to use those excess beets from the garden~

Ingredients:

330 g beets, washed
¾ c white distilled vinegar
3 tbsp sugar

Directions

1) Steam beets till a knife is able to pierce through the beets easily.
2) Rinse in cold water, and use your fingers to slip the peels off the beats. Slice or cube beets into equal portions.
3) Heat up vinegar and sugar, and stir till sugar is dissolved.
4) Put beets and vinegar solution into pre-sterilized jars (either by boiling jars in water for 15 min or leaving in the oven at 150 deg for 15 min).
5) Store in a cool and dark place for at least one week before serving, and store up to 3 mths.

Remarks:
This a simplified and plain version of pickled beets. For more tips and tricks to making pickled beets, refer to suite101.com.

Update (20-1-01):
Realised not long ago that the white distilled vinegar is too sourish and sharp for pickling, and I should have used a milder vinegar like apple vinegar. This is the result when one is too ignorant. Anyway, I had drained the solution, and replaced it with a sugar solution to salvage the beets. Tried the beets after one day, and hmm, the effect's not bad. Sweet on the outside, with a burst of vinegar as one bites through the magenta cube. Refreshing!

~ Stirfried Spinach with Oyster Mushroom

Taken from:
Tiff's

Description:
Easy spinach and mushroom stir-fry~

Ingredients (serves 2):

200 g round spinach, chopped and separated into stems and leaves
100 g oyster mushrooms
2 tsp oil
1 tbsp soy sauce

Directions:

1) Heat up oil in a wok, and stir-fry mushrooms for 5 min.
2) Add in the spinach stems and cook covered for another 5 min. Repeat for the leaves.
3) Stir in soy sauce to taste.

Remarks:
A fast and good vegetable accompaniment to fish and rice.

~ Lemon-Peppered Tengirri

Adapted from:
Eating for Life by Bill Phillips

Description:
Broiled tenggirri slathered with tangy peppery sauce~

Ingredients:

260 g Tengirri fillets
2 tbsp Miracle Whip / mayonnaise
1 tsp pepper
Juice of 1 lemon

Directions:

1) Combine miracle whip, pepper and lemon juice together.
2) Marinate the fillets in the sauce and leave in the fridge for half an hour.
3) Bake the fillets in pre-heated oven at 200 deg for 10 - 12 min, or till the fillets can be flaked easily with a fork.

Remarks:
The lemon sauce was too sour for my liking, but still quite acceptable. The preparation was indeed fast and required minimal cleanup.

As for the source Eating for life, I find it an easy read. The author shares his approach to eating right, along with exercise, to help one manage the body's energy levels and fat, and this is done through a way as though he is speaking directly to you (albeit long-winded).

I wouldn't talk so much about it for now though, as I'm feeling languid again.. But maybe I'll touch on some pertinent points which I find intriguing, if the inspiration to write comes knocking on my door.

Here's a short excerpt from one of the chapters, "The Eating Right Recipe":
"... There's more... a scientific study reported in the European Journal of Clinical Nutrition shows that eating "compact", balanced, nutritious meals every two or three hours throughout the day increases your metabolism, allowing you to burn more fat. When you daily food intake is eaten in a small number of large meals, there is an increased chance to become overweight.

Yet another study revealed that eating often helps your blood sugar and insulin levels stay strong and steady. When insulin level spike, fat storage starts, blood sugar drops and energy levels plummet. Six meals per day do away with the highs and lows of blood sugar and insulin, as demonstrated in a recent study which clearly shows blood sugar remains much more constant and insulin levels stayed much lower in the six-meal-a-day group than in the two-meal group. That's good.

I could go on and on. Another study published in the International Journal of Obesity and Related Metabolic Disorders found that when you eat frequent meals throughout the day, it helps control the appetite.

Again, a study published in the American Journal of Clinical Nutrition reported that people are most successful at losing fat and keeping it off when they eat numerous meals throughout the day.

Had enough?

I have!

The bottom line is, when you eat every few hours, when you work with your body instead of against it, you'll not only look better but I'm certain you'll just flat out feel better too.. a lot better.

So there you have it- the Right Recipe. What it really all boils down to is this: When you eat the right foods, in the right amounts, in the right combos, at the right times, you simply cannot go wrong!

Got it?

Good!"

Good! :)

~ Persimmon Tomato Milkshake

Reaching out for a tomato, a persimmon and 1/2 C milk from the fridge, I wondered how the combination would be like in the tummy (can anyone believe this?) In goes all the ingredients into the blender, and this is the outcome. To tell the truth, it tasted like puke despite the appetising colour. With the consistency of curd, the orange blob specked with shards of persimmon/tomato and flaxseeds retained the shape of it's host blender even after being poured into a mug.

Heed my advice, don't try this at home unless you are:

1) An advocate of nutrition purees.

2) A person deprived of awful tasting food.

3) One who can't help thinking what food tastes like in the tummy.

I'm so glad that my tummy doesn't share the sensory property of my tongue!

~ Kueh Bahulu (Malay Sponge Cookies)

Adapted from:
Lily Wai Sek Hong

Description:
Crispy Malay sponge cookies~

Ingredients (makes 12):

1 egg
1 1/2 tbsp sugar
1/4 tsp vanilla extract
1/6 cup all-purpose flour
1/4 tbsp corn starch
1/16 tsp baking powder
Oil for greasing the moulds

Directions:

1) Place moulds in the oven while pre-heating for at least 10 min.
2) Whisk egg and sugar over warm water till the ribbon-stage. Stir in vanilla powder
3) Sift flour, corn starch and baking powder together.
4) Fold in the flour mixture into the egg mixture.
5) Grease the heated moulds and put 1/2 tbsp of the batter into each mould. Bake for 6 - 8 min till golden brown.
6) Cool for 5 min before removing from the mould, and store the cookies in an airtight container.

Remarks:
The batter smelt terrific, as well as the fragrance that emanated from the oven as the kuihs were baking.. However, the end-result was disappointing, and wasn't an outcome which I was looking forward to. The cake was dense on the inside and the exterior was browning way too fast before the stipulated baking time. Furthermore, it wasn't sweet enough. I must try to fold in the flour carefully, and measure my ingredients meticulously. The fact that I'd cut down the batter to a portion that's so hard to measure accurately, made the inherent error large too.

That aside, I will never recommend the oven I'm using to anyone, for it doesn't heat up evenly as seen from the superheating that always occur at the inner left corner, and gets way too hot for the temperature it was set to. The chances of me changing a new oven without the current one being spoilt is equivalent to the probability of a patient recovering from Alzheimer's disease. So any takers for oven-smashing?

To get the remaining kuih out of the moulds, I literally scrubbed the skin off my fingers! Despite greasing the moulds generously, the kuihs still refused to pop out and I had to pierce them with a toothpick at the edges to release them. Now the role of the optional 1/2 tbsp of oil / melted butter to be added to the batter seems more evident to the untrained eyes of a self-proclaimed chef!

By the way, the kuihs were placed on a purple backdrop while I was taking the photos, and I clearly have no idea why it turned out blue. Of course, the original colour of the kuihs were affected too.. they were supposed to be golden brown! No more purple backdrop from now on!

Anyhow, I would give this kuih a try again someday. Blame it for being so appealing to the masses.

~ Cranberry and Almond Granola Bars

Adapted from:
Allrecipes

Description:
Chewy granola bars with chunky cranberries and crunchy almonds~

Ingredients:
1 C rolled oats

3/4 C whole wheat flour

2 tbsp brown sugar

1 tsp cinnamon

Pinch of salt

1/3 C whole almonds, toasted

1/2 C dried cranberries

1 egg, beaten
1/4 C (60 g) honey
1/4 C (60 g) extra virgin olive oil
1/2 tsp vanilla

Directions:

1) Combine rolled oats, flour, cinnamon, sugar, salt, almonds and cranberries together.
2) Whisk egg, honey, oil and vanilla in a big bowl together.
3) Add in the dry ingredients from 1, and mix well.
4) Grease a 9 X 11" tin baking tin and press the mixture evenly onto the tin. Bake in pre-heated oven at 175 deg for 10 - 15 min or till sides are browned.
5) Cool for 5 min before cutting into bars. Store in airtight containers after the bars are completely cooled.

Remarks:
Amazing bars! Crispy edges, chewy middles, crunchy almonds, chunky cranberries, with just the right amount of sweetness! Go for melted butter for taste! Go for applesauce or grated apples for health (and don't forget to lower the oven temperature)!

I heart the presentation, but do arrange your almonds and cranberries if possible within the boundaries of each bars, if not it would be hard to slice through.

Putting what I have learnt in Year II Pharmacy class to good use:

If the bars appear to be crumbly, add 1/4 C applesauce or egg to gel everything together and enjoy!

~ Tomato and Chye Sim Spaghetti Quiche

Adapted from:
Ovenhaven, Cookadvice

Description:
Crustless spaghetti quiche~

Ingredients:
60 g spaghetti, cooked till al dente

1 tsp extra virgin olive oil

1 tomato, deseeded and diced

3 stalks chye sim or any other stem vegetable, lightly steamed and diced

1 egg, beaten

1/2 C milk

1 slice processed cheese, finely diced

1 tsp mixed herbs

Directions:

1) Grease a 6" pie dish with oil, and set spaghetti on top.
2) Add in tomato and chye sim.
3) Combine egg, milk, cheese and herbs together, and pour onto the spaghetti, making sure that all is submerged.
4) Bake in pre-heated oven at 175 deg for 35 - 40 min.

Remarks:
An ingenious way to use that leftover spaghetti! Of course, mine wasn't leftover ones as I was too eager to try this to wait for some fateful night when my family craves for pasta. The result gave me mixed reactions. I liked the christmas-themed crust with its tangy tomato bits and chye sim as well as the faint trace of mixed herbs, but didn't fancy the parts where the egg mixture didn't get to the spaghetti (aka the bottom).

Thus, an area of improvement would be the quantity of spaghetti. From the look of the photo below, it seems as though the quiche was perfect in proportion:

But if I cut it up, you'll see the nice thick layer of spaghetti:

This compromised the taste (bland at the bottom half! I think something's wrong with my tastebuds, I can't seem to taste food very well these few days) and the quiche couldn't hold its shape at the bottom, since the egg mixture didn't coat everything.

So quarter the spaghetti, up the spices, and you'll be on the way to the epitome of culinary creativity.

~ Sesame Soba Noodle Salad

Adapted from:
Food Glorious Food

Description:
Japanese-style gluten-free entree~

Ingredients:
100 g soba

1 tbsp minced ginger

1 tbsp sesame oil

1 tbsp lime juice

1 tbsp soysauce

100 g baked or smoked tofu

1 carrot, sliced finely

1 tbsp sesame seeds, toasted

Directions:

1) Cook soba according to package instructions. Rinse in cold water after cooking.
2) Blend minced ginger, sesame oil, lime juice and soysauce together.
3) Toss soba with tofu, carrot and sprinkle with sesame seeds. Serve.

Remarks:
A quick sort of the recipes stashed in my "Recipe" folder landed me into a situation that I'm all too familiar with - the desire to cook! This one's from a recipe book that emphasizes on healthy ingredients to produce tantalising dishes with low glycemic load as well as low propensity in allergy-induction.

However much a fan of ginger (and ginger cats, see below), I didn't take to the ginger paste that I got from step 2. The sesame couldn't stand out, for the sauce was too overwhelming with the spiciness of the tuber. I would suggest cutting down the ginger to 1/2 tbsp and using the juice instead of the paste. The lime complemented the ginger well nevertheless.

I am forever catching sight of adorable cats living in lethargy. Can I join you too oh ginger Kitty?

Anyway, I've borrowed "The Food Doctor: Healing foods for mind and body", a book which comes packed with nutrition advice and healthy recipes. It has sections dedicated to different common ailments such as arthritis, migraine, digestive disorders etc, and presents foods with healing properties to help alleviate the conditions. Here's a short extract from the section: Energy and Emotions: Foods for Memory and Concentration:

~~~~~~~~~~~~~~~~~~~~

Whether you're studying hard for exams, spending 10 hours a day in the office, making a presentation, driving a car, or carrying out any activity that requires concentrated brain effort, the food you eat throughout the day will have a direct effect on your ability to concentrate and remember things.

• Brain cells require choline, a B vitamin, for optimal function. Once prsent in the brain, it is transformed into acetylcholine, a neurotransmitter responsible for sending information from one brain cell to the next. Low levels of acetyl choline cause loss of memory in varying degrees - from the "It's on the tip of my tongue...", to complete forgetful ness. Choline is also required for the formation and maintenance of the myelin sheath that protects the nerve cells, ensuring rapid and accurate transmission of information.
  
  Choline-rich foods include calf's liver, cabbage, cauliflower, cavier, eggs, lentils and soya products, including tofu.

• Another neurotransmitter, dopamine, requires vitamin B3 and iron for its formation. Dopamine is involved in the laying down and maintenance of memory.
  
  Good food sources of B3 are brewer's yeast, turkey, halibut, pumpkin seeds and peanuts. Iron-rich food include calf's liver, apricots (particularly when dried), raisins, pumpkin seeds and walnuts.
  

• The B-complex vitamins (B1, B2, B3, B5, B6, B12, biotin and B9, folic acid) are all required for memory maintenance. Signs of deficiency in these vitamins include memory loss, poor concentration, impaired learning and general forgetfulness. B-complex vitamins are essential for the production of cellular energy - and nowhere more than in the brain cells.
  
  Good food sources include brewer's yeast, chicken, collards, kale, oatmeal, soya beans, fish, avocados and potatoes.

~~~~~~~~~~~~~~~~~~~~
An easy read, and very informative. I think that "simple" ingredients are not as simple as stated to be though, since I don't get to see them (brewer's yeast? calf's liver?) often in the supermarket. If you are free, do drop by the library to grab a copy. You'll be amazed at how much you can heal yourself through proper diet.

~ Baked Tofu

Adapted from:
TheKitchn

Description:
Chewy tofu bites~

Ingredients:
1 (300 g) block tofu, preferably extra-firm
1/4 C soy sauce

Directions:

1) Drain tofu for 30 min.
2) Cut into vertically into 8 equal pieces, and then once horizontally to get 16 pieces in total.
3) Marinate in soy sauce for 15 min or more.
4) Grease a baking tray, and spread out the tofu cubes. Toast for 10 min on one side and flip over to toast for another 5 min. Or bake in pre-heated oven at 175 deg for a longer period.

Remarks:
The tofu cubes struck me as odd at first - chewy flavoured exterior encasing a soft silken centre. A much different experience from what I had envisioned earlier on. However, I soon got accustomed to the texture and found them pretty satisfying. Furthermore, these make a quick and healthy protein snack, and can be drenched in different marinades to suit one's taste.

With no time to spare in pre-heating the conventional oven, I opted for an alternate way, that is to toast the tofu cubes for a shorter time. I didn't have extra-firm tofu either, so I'd used silken tofu which worked out fine too. There was more moisture locked in, but the aesthetic part was affected since they crumbled easily.

As the original site states, "Try This! Baked Tofu". I'll gladly second this.

~ Bread Pudding

Adapted from:
Allrecipes

Description:
Gooey bread pudding speckled with sweet raisins~

Ingredients:
3 slices of bread, cubed

1 1/2 tsp of extra virgin olive oil

2 tbsp raisins

1 egg, beaten

1/2 C milk

1 1/2 tbsp brown sugar

1/4 tsp cinnamon

1/4 tsp vanilla

Directions:

1) Coat bread cubes with oil and place into a baking dish. Sprinkle with raisins.
2) Beat the egg, milk, sugar, cinnamon, and vanilla together. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
3) Bake in the preheated oven for 25 min, or until the top springs back when lightly tapped.

Remarks:

As a dessert which is well-known throughout the world, this humble dish consists of a simple alchemy of ingredients, which eventually leads to a gastronomical sensation. It was love at first bite when I had bread pudding with butter and caramel sauce at a hotel long time ago (despite being stuffed to the brim after the hotel's buffet).

As I was forever procrastinating and distracted by many things, I hadn't found the initiative to make one myself. Somehow, the sight of the loaf of bread sitting on the table yesterday gave impetus to today's re-creation of the bread pudding experience.

Of course, it wasn't as fantastic as the one I had before, due to my sparingly use of sugar, and my lack of expertise. It was burnt mostly on the bottom (and the top.. the raisins were blackened), and I only realised why after blogging about it. Since I'd cut down the original serving from 12 to 3, the baking time should have corresponded to the reduction as well. Geez, I'm such a slow thinker.

Apart from that, I had used 2 times of the bread slices (3 instead of 1 1/2) which were stated in the recipe since the liquid seemed too much. Wrong move. 2 slices would be appropriate, as the bread cubes would soak up the liquid like giant sponges not long after being placed in the oven. I was so afraid that the bread cubes or whatsoever would spill over when it was baking.

Use melted butter to coat the bread cubes if you can, for my virgin try at this recipe with olive oil didn't impress me. The top was pretty dry and needed some syrup over it. I had totally forgotten about the buttery rum taste that lingered well after I had my first bite of bread pudding. What absent-mindedness!

I would definitely give this a try again someday... when a loaf of bread gives me inspiration!

~ Wholewheat Spaghetti in Tomato Milk Sauce

Taken from:
-

Description:
Spaghetti smothered in light tomato sauce~

Ingredients:
60 g whole wheat spaghetti, cook till al dente

2 medium tomatoes

1/4 C water

1 sausage, sliced

1/4 C milk

2 tsp corn starch

Salt and pepper to taste

Extra virgin olive oil

Directions:

1) Boil tomatoes till softened in 1/4 C water.

2) Add in sausage and heat for another 5 min.

3) Dissolve corn starch in milk and add to the tomato sauce. Stir till desired consistency.

4) Toss spaghetti in and serve with a drizzle of extra virgin olive oil.

Remarks:
Nothing special, it's just a quick way to get my breakfast. I tried cooking my spaghetti using the microwave, which took like 20 min since I didn't bring the water to boil first before adding the spaghetti. It saved me the hassle of scrubbing a pot and the monitoring of the cooking process though.

Dad's bitter gourd plant finally bore a fruit which is of a record-breaking size (compared to the usual 2 - 3 cm ones)!

~ Strawberry Oatmeal Shake

I know, this shake isn't pink as one would expect. What can I do if I wanted to have a strawberry shake but was only left with 4 strawberries after using one for garnish and the rest for chow?
In addition to the strawberries, 1/2 C cooked oats, 1 tbsp toasted flaxseeds, 1 tbsp honey and 1/2 C milk were all that I needed.

Dad bought an apricot bar for me long long time ago, and I brought it to school. There was candied coconut flakes which I particularly fancy, in addition to the macadamia and apricots that were inside. Except for the sticky glucose that got stuck to my teeth, there was no complaints about it!