~ Cheesy Broccoli Oatmeal Soup

Taken from:
Tiffany's! 


Ingredients (serves 2):
240 g broccoli, chopped and steamed
1 tomato, chopped and steamed
1/4 to 1/2 C instant oats
1 C milk
1-2 slices processed cheese

Directions: 
1) Place broccoli, tomato, oats and milk into a pot and bring to boil. Simmer for 5-10 min.
2) Blend till smooth or to desired texture.
3) Pour into bowls and garnish with cheese. Serve hot.


Remarks: 
Ahh I lost the pictures!!!


After the completion of my final year project (FYP), I seem to regain my interest in destroying Mum's kitchen =p  

Here's to good health, and no more FYP!

~ Unagi Soba

What do the mice do when the cats are out of the house? Raid the kitchen and turn it upside down! There is only one mouse in this house though, and she was bound for the kitchen early in the morning to make breakfast for her brother!

~ Assorted Pancakes (Apple, Chocolate Chips, Cheese)

Taken from:
BBC

Description:
Fluffy pancakes!

Ingredients:

135 g flour

1 tsp baking powder

2 tbsp sugar

Pinch of salt

1 large egg, beaten

130 mL milk

2 tbsp melted butter

Directions

1). Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
2) Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
3) Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
4) Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
5) Serve with lashings of real maple syrup and extra butter if you like.

Remarks:
-

~ Stove-Top Egg White Fluff with Banana Custard

Taken from:
Bestrecipes.com

Description:
Egg white pancake with a banana custard accompaniment~

Ingredients:

1 egg, separated

3 tbsp milk

1 banana, mash 1/2 and slice 1/2

Directions

1) Whisk egg whites till stiff peaks form.
2) Heat up a non-stick pan, and fry beaten egg white on one side till golden, and flip over to cook the other side. Place the cooked fluff over a kitchen towel.
3) Combine 1 tbsp milk with mashed bananas and place into the same (hot) pan, stirring continously to prevent charring.
4) Over low heat, slowly incorporate the egg yolk. Turn off heat once the yolk starts to curdle, and stir in the remaining milk till smooth. Blend the mixture for a smoother finish.
5) Serve the banana custard and banana slices over the egg white fluff~

Remarks:
Every time Mum sees me with an UFO (Unidentified Food Object), she would never fail to question me why I would spend time making queer dishes.

My answer to that?

Go figure. =p

Anyway, this breakfast dish was inspired from a cooking show, and since I couldn't come up with some fancy name for it, I made do with a one that describes it wholly.

I'm sure anyone would be curious to know more about this egg white fluff. I was too! On the outside it's like crispy fried egg, whereas the interior bears some resemblance to foamy marshmallow.. there's the subtle fragrance of fried egg but some blandness lingers on in one's mouth.. it's quite difficult to describe the exact experience of partaking the egg white fluff due to contrasting taste and texture. However, one thing's for sure, it's fluffy:

Coupled with the banana custard (no it's not poop-like like what the photograph makes one to perceive), the egg white fluff is definitely an interesting breakfast to try:

~ Chocolate Banana Milkshake

Soon it'll be "Creating Jiffy Smoothies for Breakfast in Mum's Kitchen"!

1 tbsp cocoa, 1 banana, 31 g (1 packet) of milk powder, 1/2 C water, 1 C ice.

~ Carrot Banana Milkshake

Wow I can't believe that I'm so busy with life nowadays that I do not have the time and energy to whip up some nice dishes to have =( Here's a quick smoothie - 2 carrots,1 banana,1/2 C cold milk and 1/2 C ice.

~ Carrot-Sweetened Chocolate Oatmeal Drink

Since I've been consuming too much refined sugar lately, I've tried substituting those with natural unrefined sugars to cut down on my intake. I figured that a carrot seem to be the perfect solution to sweeten that 1 tbsp of bitter cocoa and 1 cup cold oatmeal with milk!

~ "Wholesome" Guacamole

Go wild with mashed avocados! Add anything you fancy into this creamy green mess!

I made mine with 1/2 avocado, 1 plum,3 strawberries, 1 tsp pollen and 1 tsp flaxseed.

~ Beetroot and Plum Salad

Tossed some pickled beetroot cubes, plum wedges, whole cherry tomatoes, sliced olives, grated carrot and torn lettuce together to yield this pretty roseate salad this morning! =) Fortunately, it didn't give me gas during the day.

Yesterday, I picked up a sample for ZA's new foundation which comes in 8 different shades to suit nearly all Asian skin colours. I haven't really tried it yet, but I'm impressed at the design and packaging a sample pack:

There's even a mini square sponge that comes with the sample!

Oh ya, I bet you can't find such signs anywhere in the world except for Singapore:

~ Sweet Breakfast Couscous

Taken from:
Wheatfoods.org

Description:
Sweet milky couscous with raisins and carrots~

Ingredients:

3/4 C milk

3 tbsp raisins (or 1 small pack 42.5g) 

1/2 C couscous

1/2 carrot, grated

Honey (optional)

Directions

1) Heat up milk with raisins, and pour over couscous in a bowl. Cover with plastic wrap for 5 min, and fluff couscous with a fork.
2) Toss with carrots, and drizzle with honey.

Remarks:
When I first got my hands on a packet of couscous, I was at a loss.. what should I do with 500 g of couscous before the grains start betraying the fine print (dd/mm/yy) on the package? Apart from assembling salads, what else? I'm sure most of my Asian counterparts would be scratching their heads like I did. 

Never fear, the internet is here! The first few pages of search for "couscous recipes" would most probably compound to your headache like it did for me. I wanted a change from the usual savoury aspect of couscous, and one that would be apt for breakfast. So I tried some key words and wa-lah, I found what I needed - breakfast couscous!

The couscous presented with the richness of milk, and this was followed by a sweet touch  the raisins and carrots. Pretty much like oatmeal, what bliss~<3.

Since I was in the mood for food-whoring today, I made an effort to adorn my breakfast.

Wouldn't you stay for dessert mi lovely?

~ Assorted Fried Vermicelli

No this isn't any traditional Chinese New Year dish, I just felt like having bee hoon today! Just tossed everything into the wok and stir-fried them with loads of condiments and love!

Ingredients used:  vermicelli, China wongbok, dried shiitake mushrooms, ham, garlic, carrot, fish cake, sotong balls, soysauce, chicken stock, pepper.

~ Rooibos Chickpea Couscous

Taken from:
Alive.com

Description:
Rooibos tea-infused couscous with a Mediterranean touch~

Ingredients:

1/2 C (100g) couscous

125 ml hot Rooibos green tea

1/2 can (15.5 oz) garbanzo beans, drained

1/2 C chopped tomatoes
5 olives, pitted and sliced

1 tbsp chopped parsley

1 tsp extra virgin olive oil

1 tsp lemon juice
1/4 tsp lemon zest

Salt and pepper

Directions

1) Pour green tea over couscous and let it stand for 5 min. Or make according to package instructions, replacing water with tea. Fluff with a fork.
2) Mix parsley, oil, lemon juice and zest together. Incorporate gently into the couscous. Season with salt and pepper.
3) Combine the rest of the ingredients and add to the couscous. Garnish with parsley and serve.

Remarks:
To tell the truth, I can't taste the Rooibos tea in my couscous, which was overpowering with lemon and olive oil. The tea can be substituted with plain water if one doesn't have it, or get creative with other teas or stock or what have you. This is my first attempt at whipping something culinary with the Rooibos tea that I've purchased quite some time ago.

Rooibos tea has this slight tinge of sweetness and is suitable for most people (pregnant women, infants alike) as it is caffeine-free and low in tannins. It possesses high antioxidant levels (not as much as green tea though) and minerals, as well as immune-modulating and chemopreventive effect. Do take note that there are different types of Rooibos tea - green and red aka fermented type. I've used the green one, but as I've mentioned before, get creative with anything you have on hand; after all, the sky's the limit (and hence the bluish background of my images.

Back to the dish itself, the addition of chickpeas seemed like a bonus to me, for they imparted a nutty salty flavour that complements the couscous. The chopped tomatoes and sliced olives livened up the dish with their contrasting colours, as well as giving it a Mediterranean slant.

I tried stirring in lettuce, but I didn't really fancy it as much as without:

~ Hummus

Taken from:
S & W

Description:
A classic Middle Eastern staple that is rich in fibre and antioxidants~

Ingredients:

1/2 can (15.5 oz) garbanzo beans, drained

1 clove garlic, minced

1 tbsp lemon juice

1 1/2 tbsp roasted sesame seeds or sesame oil

2 1/2 tbsp water
Pinch of salt

1 tsp extra virgin olive oil, for drizzling (optional)
Parsley, for garnish (optional)

Directions:

1) Puree all except the EVOO and salt together. Adjust to desired consistency with water and also taste with salt.
2) Drizzle with EVOO, garnish with parsley and serve with warmed bread. Refrigerate leftovers in an airtight container for up to 1 week (reference 1 and 2).

Remarks:
I love hummus! Provided its a Middle-Eastern-restaurant-made hummus. This is my 2nd time making hummus (finally with a blender) but it didn't replicate the taste that got me hooked. Too sourish? Too bland? Too dry? I have no idea. Maybe I should get myself accustomed to eating homecooked ones.

Out of habit and hygiene purposes, I had cooked garbanzo beans in water first, so maybe that explained for the lackluster taste. Oh ya, for a smoother finish, add more olive oil, but that is provided that you are sharing the caloric-intake with loads of people. For me, I'll just stick to water and more sesame seeds =)

~ Sticky Chocolate Oatmeal

Borrowing the concept from sticky chocolate ice cream, this recipe is set to please. Cocoa-infused oatmeal is made creamy with milk, thickened with glutinous rice flour and sweetened with pomegranate mangosteen juice. Nuke it on high for 1 min, stir and nuke for another 1 min for a delectable breakfast. Serve warm or chilled.

~ Jam-flavoured Chocolate Oatmeal

1/2 C oatmeal, checked.

3/4 C water,checked.

1 tbsp cocoa powder, checked.

1 tsp sweetened condensed milk, checked.

2 tsp sugar-free berry jam, chee.. BERRY JAM?

...

1 sound brain, missing.

10000 tastebuds, happy!

~ Honey Sesame Soba with Semi-Boiled Tamago

Taken from:
Tiffany's

Description:
-

Ingredients:

1 tsp sesame oil
1 tsp honey
1 tsp soy sauce
1 tsp water

60 g soba
Mixed vegetables
1 cold egg1 tbsp sesame seeds

Directions

1) Combine oil, honey, soy sauce and water well. Adjust accordingly to own preference.
2) Boil water and cook soba in minimum water till al dente, according to package instructions. Toss with the dressing in (1) and set aside.
3) Add in the cold egg, and place the vegetables into the same pot on a steaming basket. Cover and steam-blanch the vegetables for 5 min or so depending on the vegetable type.
4) Remove both the vegetables and egg from the heat. Arrange vegetables on the soba, followed by the de-shelled egg. Sprinkle with sesame seeds and serve.

Remarks:
Literally everything that was leftover in the fridge was tossed into this salad. I like the rosy hue that was imparted by the beetroot albeit looking slightly on the unnatural side. Taste-wise, it was on the delectable side! Each ingredient was coated in a sweet tangy sauce in addition to its characteristic taste.

Don't forget to have fun with your dish!

~ Seaweed, Ham and Cheese Sandwich

I've never thought of having seaweed in my sandwich! K had introduced this concept to me long time ago, but I hadn't gotten my hands dirty till today. Seaweed adds a provacative touch of crispiness (provided that you consume it immediately and not let the seaweed get soggy while taking pictures) and saltiness to the sandwich comprising of tomatoes, ham, cheese, flaxseeds, mustard and olive oil.

Seaweed is one of the best sources for trace minerals needed by the human body. There are many articles touting the health benefits (e.g. hair-strengthening, immunity-enhancing, detoxification, etc), but I think what matters most to me when it comes to my sandwich would be the taste. What's better than an easy, tasty and healthy breakfast anyway?

XO, 

Tiffany

~ Pork Salad with Honey Herbed Vinaigrette

Taken from:
Tiffany's

Description:
Roseate pork salad with a sweet zing~

Ingredients (serves four):

200 g lean pork meat, diced and cooked
1/2 C frozen mixed vegetables, steamed
1/2 melon gourd, cubed and steamed
1/2 C beansprouts, de-rooted and steamed
1/4 C Japanese cucumber, sliced
5 strawberries, sliced
1/2 C pickled beetroot cubes

1 tbsp extra virgin olive oil
1 tbsp honey
1 tbsp apple vinegar
1 tsp dried oregano

1 tbsp flaxseeds
1 tbsp sesame seeds

Directions

1) Combine oil, honey, apple vinegar and oregano.
2) Toss the rest of the ingredients except the seeds together, and drizzle with the vinaigrette. Refrigerate for
3) Sprinkle with seeds before serving.

Remarks:
Literally everything that was leftover in the fridge was tossed into this salad. I like the rosy hue that was imparted by the beetroot albeit looking slightly on the unnatural side. Taste-wise, it was on the delectable side! Each ingredient was coated in a sweet tangy sauce in addition to its characteristic taste.

A colourful medley of ingredients:

This recipe makes a big serving:

Toss with soba and here you have lunch:

Marinate for an hour or two in the fridge and you'll get really pretty rosy pink soba as the soba really soaked up the sauce! I had taken a photo of it but I accidentally destroyed it =(

Actually I do have many more good things to say about this recipe, but I guess I better proceed to study for my 2 tests on this coming Thurs!

~ 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.