Sunday, April 20, 2014

Thai Tom Yum Soup With Rice Vermicelli

Thai Tom Yum Soup With
Rice Vermicelli
Cooked this for our lunch today.  
Suppose for 3 persons and at the end, my husband also wanted to eat.
Later around 4.30 pm, my son warmed up the balance of the soup and
had it with my daughter.  See my happy face :) it is yummy, spicy and sourish
and it is the easiest to cook.  Around 15 minutes of preparation, 
as long as you have all those ingredients inside your fridge and kitchen.



 150g Rice Vermicelli.
Oyster Mushrooms, Prawns, Fish Cakes, Assorted of Fish Balls
and Foo Chok (Fried Beancurd with Fish Paste).
6 pieces of Kaffir Lime Leaves.
2 Limes (Used 1).
2 stalks of  Lemongrass.
2 1/2 tablespoons of Tom Yum Paste.
1400ml of water.



 Torn or cut the Kaffir Lime Leaves.
Cut off the top of the Lemongrass and bruise the white part.
Cut the Lime.



 Soak the Rice Vermicelli with water for 20 minutes or until soften.



 Boil the 1400 ml of water with the Kaffir Lime Leaves and Lemongrass.



 Once it is boiled and the Kaffir Lime Leaves turned into lighter colour,
par boil all the other ingredients.



 Once all the ingredients cooked, scoop it out and set aside.



 Add in the 2 1/2 tablespoons of Tom Yum Paste.



 Stir until the Tom Yum Paste has been dissolved and lower down
the fire to low.  Lastly squeeze in juice from 1 lime and stir well.



 Now we have to cook the Rice Vermicelli with boiling water.
Once the Rice Vermicelli is cooked, place it in a serving bowl
and arrange some of the cooked ingredients on top of the Rice Vermicelli
and pour in the Tom Yum Soup and serve immediately.



Sound easy, of course ...... do make it and you will agree with me 100%
The best part is that you know what you put inside and all your 
ingredients are fresh, plenty and lastly, you save some money compare
eating it outside with your family.



Saturday, April 12, 2014

Kikuo's Orange Butter Cake With Cream Cheese Topping

Kikuo's Orange Butter Cake
with Cream Cheese Topping

This recipe never fail me.  I have baked this Orange Butter Cake
so many times until I have lost count of it.
Baked it this afternoon and am so tired because yesterday night
went for midnight movie "Captain America" with my kids and 
reached home around 2.45 am.  Yes, indeed very late but we have enjoyed 
ourselves.  Woke up around 8.00 am to do some errands with my husband.
After that went shopping with him for few hours.  Now already am sleepy!!!







I am submitting this post to Little Thumbs Up event
with this month theme "Orange" organised by


Quote for the day :-

“Prayer is not asking. It is a longing of the soul. It is daily admission of one's weakness. It is better in prayer to have a heart without words than words without a heart.” 
― Mahatma Gandhi


Thai Sweet Sticky Rice with Mango

Thai Sweet Sticky Rice With Mango
Saw some left over of Glutinous Rice and since I have Mango inside
the fridge, without wasting any time, I cook this snack for my dear husband.
It is his favourite!  Everytime, whenever we visit Thailand, he won't
miss eating this snack.



 155g Glutinous Rice.
One ripe Mango.
One small carton 200 ml Coconut Milk.
1 tablespoon of Caster Sugar.
Pinch of salt.



Soak the Glutinous Rice with water, preferably overnight or more than 4 hours.
Wash the Glutinous Rice until the water is clear.



 Add in the Coconut Milk, Caster Sugar and Salt.



 Combine well.



 Steam for 20 minutes or until cooked.



 While it is hot, fluff the glutinous rice and let it cool.
If it is not enough sweet, please add Caster Sugar.

While waiting the Glutinous Rice to be cooled, peel the Mango 
and cut into desire sizes.



 At the end, my husband had two plates and told me that it is indeed delicious.
For me, the rice a bit soft.  Next try, will reduce the Coconut Milk
to 100 ml to 150 ml.



You won't regret making this snack because for sure your family
will give you this empty plate.  

Have a good and relaxing weekend.


Sunday, April 6, 2014

Spaghetti Aglio Olio with Sun Dried Tomato

Spaghetti Aglio Olio with
Sun Dried Tomato
My family love to eat pasta.  Cook this dish on Saturday for lunch 
for my son and myself.  It is flavourful and my son gave me a goodie nod.
The Sun Dried Tomato and Garlic very flavourful.



 1/3 cup of Extra Virgin Olive Oil
250g of Spaghetti
7 pieces of Sun Dried Tomato
6 cloves of sliced Garlic 
1/2 teaspoon of Chili Flakes



 1 hour before you start your cooking, pre-soak the Sun Dried Tomato
with some Extra Virgin Olive Oil, drained and slice into desire sizes.



 With pot of boiling water with some salt, cook the Spaghetti until 3/4 
cooked.  Drain and keep aside.  Remember to save some of the
paste water.



 Add 1/3 cup of the Extra Virgin Olive Oil into the pan and the 
sliced Garlic.  Slowly saute the Garlic (do not burn it).



 Once slightly brown, add in the soaked Sun Dried Tomato,
half of the Chili Flakes and some salt.



 Stir until well combined for less than 1 minute.



 Lastly, add in the cooked Spaghetti.
Turn off the fire.



 Stir until well combined and add in 2 tablespoons of the pasta
water to avoid the Spaghetti sticking to each other.



 Add in the balance of the Chili Flakes.



Serve immediately.  Delicious indeed!


Saturday, March 22, 2014

Marble Cake

Marble Cake
When I saw Zoe's blog Bake for Happy Kids and her baking pals will be
having Bake Along Theme "Marble Cake", I do not hesitate to join in because
we all Asian loves to eat Marble Cake.   This time I am not baking 
using my recipe but I am using recipe from Stephanie from Joy of Baking.  
This cake came out moist, bit of sweet, not happy with the swirls
but the taste still superb.  Next bake will reduce the sugar.
Lastly, I still prefer my recipe...hahaha (so bad of me) because
I wanted my Marble Cake to be full of butter taste and a bit dry.

Today, while preparing all those ingredients, I found myself to be
so unorganized. Told my son that maybe since today is a non working day, 
maybe my brain has been switched off to sleeping mode.
I told myself, hope the cake will come out great.
Well, at the end, it did not fail me.



 140g semisweet chocolate (chopped and melt).
295g Flour (shift together with baking powder and baking soda).
2 1/2 teaspoons Baking Powder and 1/4 teaspoon Baking Soda.
170g Butter (room temperature).
3 Eggs (room temperature).
1/3 cup (80 ml) Sour Cream or Plain Yogurt (room temperature).
1/2 cup (120 ml) Milk (room temperature).
1 1/2 teaspoons Vanilla Extract.
250g Caster Sugar (will reduce to 220g).



 Beat butter until smooth and well combined.



 Add in the caster sugar and beat until light and fluffy.



 Add in egg one at a time and beat until well combine.

Note : In between I add in 1 tablespoon of flour to avoid the batter from curdling.



 Add in vanilla extract and sour cream and beat until well combined.



 Beat in the flour mixture in three additions alternating with the milk to the 
batter and ending with the flour until well combined.



 Look like this after all the ingredients have been well combined.



 Transfer a little more than half of batter to another bowl.
Add in the melted chocolate to the lesser batter.



Mix the chocolate mixture and the lesser batter until well combined. 



With the plain batter and chocolate batter, put big spoonful of it 
into a prepared tin, alternating the two batters. 



Look like this before you use a skewer to draw swirls.



Look like this after you have drawn swirls. 



Bake for 45 minutes at 190 Degree Celsius (depends on individual oven). 
Let it cool for around 30 minutes before removing the cake. 



Since I wanted it to be dried in texture, I re-bake it.
So stubborn of me....what to do when I wanted to enjoy it with my
favourite drink green tea.

Have a Happy Weekend.




I am submitting this post, Marble Cake to Bake Along event
with theme "Marble Cake" organized by 


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