~ Shrimp Alfredo

Taken from:
Tiff's

Description:
Simple alfredo sauce over prawns and spaghetti

Ingredients (serves 1):
2 cloves of garlic, minced
2 tsp of oil
8 prawns, deshelled and deveined
1 1/2 C milk
1 1/2 tbsp potato starch
Dash of pepper and salt (or herbs)
75 g wholemeal spaghetti
Handful of cabbage, chopped
Handful of corn

Directions:
1) Cook spaghetti in salted water till al dente. Add in cabbage and corn to blanch. Drain spaghetti and veggies and set aside.
2) Sauted garlic in oil till fragrant in a saucepan. Cook prawns till pink, and set them aside.
3) Dissolve starch in milk before adding to the saucepan. Bring to boil, and then simmer till desired consistency (~5-10 min) before adding in the prawns. Adjust taste with pepper, salt or herbs.
4) Pour alfredo sauce over spaghetti and veggies, and serve.

Remarks:

Great for one person, and throw in anything you like to the simple alfredo base :)

(alfredo base)
+

(spaghetti with veggies)

~ Toasted Tuna Sandwich

Taken from:
Tiff's

Description:
Filling sandwiches packed with heart-healthy tuna!

Ingredients (serves 4):
2 cans (185g) chilli tuna, drained
3 eggs, hardboiled and cubed
2 medium onions, diced
Lettuce leaves
Slices of processed cheese
Wholemeal bread slices

Directions:
1) Mix tuna, onions and egg together.
2) Place one slice of bread on one side of a sandwich maker. Top generously with tuna mixture, and place a slice of cheese and lettuce leaf on top before sandwiching with another piece of bread.
3) Do the same for the other side of the sandwich maker.
4) Process as per manufacturer's instructions.

5) Savour sandwiches hot with a cup of coffee/tea

Remarks:

I do not know why my family loves this sandwich, but I'm mightly glad that this simple dish can be so satisfying for them. Anyway, the sandwich maker is a good investment, as many types of fillings can be added and there is no hassle of cutting the sandwich into two (and burning one's fingers while trying to do so). I made an extra-special sandwich for myself. Guess what the filling is?

Peanut butter and cheese!!!

~ Gingered Pek Chye with Mushrooms

Taken from:
Tiff's

Description:
Quick greens to go with Mum's fried rice!

Ingredients:
2 bundles of Pek Chye, stalks and leaves separated
1 tbsp of ginger
1 big dried mushroom, soaked and sliced
1 tbsp soy sauce

Directions:
1. Fill pan with a thin layer of water, and add in ginger and mushroom. Cook for 5 min.
2. Place stalks in, cover and steam for 3 min, followed by leaves for another 3 min.
3. Add in soysauce and serve.

Remarks:

It's kinda spicy but it's a fast and healthy addition to any dish that lacks greens. Mum's fried rice's good, but the lettuce garnishing the dish will never be able to satisfy my appetite for veggies :)

Mum's fried rice seemed so much more appetising than my veggies:

~ Ham Sandwich (2)

Taken from:
Mum's

Description:
Ham sandwich, need I say more?

Ingredients:
1 medium tomato, sliced
2 sliced processed cheese
2 slices of picnic ham
1 lettuce leaf
1 tbsp of ketchup
2 slices of wholemeal bread

Directions:
1. Assemble ingredients in the order: 1 bread, 1 cheese, 2 ham, tomato, lettuce, 1 cheese, 1 bread.
2. Wrap sandwich in clingwrap to hold its shape and for easy mess-free enjoyment.

Remarks:

After drooling on Mum's ham sandwiches, I've decided to make them myself! Cheap and on-the-go! The recipe is very versatile, customise it the way you like it!

~ Egg Custard Pudding

Modified from:
Suite101

Description:
Smooth, creamy custard~

Ingredients:
1 egg
1 C milk
1 tbsp tapioca flour
1/2 tbsp sugar

Directions:
1. Scald 3/4 C milk in a heavy bottom pan.
2. Beat egg and sugar. Dissolve tapioca flour in milk and stir into the egg mixture.
3. Pour the scalded milk into (2) and whisk for even heat distribution to avoid egg coagulation/clumping.
4. Once smooth, bring the mixture back to the stove, stirring till desired consistency.
5. Serve warm or cold.

Remarks:

To me, it's a protein meal! I had this for my breakfast and gosh I was so full after which! I added 1/2 tbsp of sugar (original was 1 tbsp) after being in a dilemma for quite some time over whether or not to omit the sugar. The custard may seem runny when its hot, but it will get thicker once cooled. Don't let the innocent-looking picture fool you with its smooth runny-like surface! The custard turned out really thick (depending on how much time you want to cook it), and egg-licious~ Some other spices/condiments such as cinnamon or nutmeg could be added, but it was so good warm that I just licked it clean before I can do anything else to it! Never knew egg custard can be this easy to make! Next time I shall try the caramel egg bread pudding!

The pudding firmed up slightly after refrigerator. But the sweetness and eggy taste seemed to be milder. I still prefer the warm version :)