Durian Cake

My friend ask me to make a 1.4kg durian cake for a house warming.

Chilli Crabs

My father in law bought some live crabs from the supermarket, so i cooked chilli crabs.

Deep Fried Baby Squid

My mum & me deep fried this baby squid, we got to deep fry for quite a long time before the baby squid gets crispy. But its very nice, my family loves to eat this baby squid.

Happy Father's Day !!

Happy Father's Day Papa !! I made this durian cake for my father. I put a lot of durians inside. My hubby drove me all the way to Geylang to buy the durians. Every one loves this cake, yummy !!! :)

A cut up slice

Pork Chop

I made this pork chop. I sandwich with cheese & ham then coated it with eggs & bread crumbs.

Vegetarian Bee Hoon

Today my Mum cooked vegetarian Bee Hoon for our lunch. Its very nice, she adds carrot, french beans, dried mushrooms. Thanks Mum for cooking a delicious lunch for us :)

Dinner at Ricciotti

On Saturday night, we went out for dinner at Ricciotti with Puay Siang & Lye Yoong. It is recommended by our friend Puay Siang. Ricciotti serves good Italian food & lots of delicious desserts. We had a Riciotti Salad, Tonnarelli Pasta & Salmone Pizza. After that we had dessert. Every dessert looks so good until we had a hard time choosing which one should we get. So in the end we settled for this 4 desserts. The Crostata was so cute, its really look like a "tree". Thanks Puay Siang & Lye Yoong for a good time of makan together !! :)

Crostata - Fresh exotic fruit chocolate tartlets

Cannoli - Tube chocolate pastry stuffed with ricotta cheese, citrus fruits and pistachio nuts
Diplomatica - Puff pastry and sponge cake layered with hazelnut custard and chocolate

3 scoops of Gelato - passion fruit sorbet, lemon sorbet & pistachio

Ngoh Hiang

Made ngoh hiang today for the first time. Thankfully it turn out well. My hubby loves it.

Ingredients :

300g minced pork

150 prawns, shelled, deveined & diced finely

2 black fungus, soaked till soft, cut thinly

6 water chestnut, coarsley chopped

4 shallots, chopped finely

1 stalk spring onion, chopped finely

1 egg

1/2 tsp salt

1/2 tsp five spice powder

pepper

1.5 tbsp cornflour

8 sheet of beancurd skin, each piece cut into 15cm x 25 cm (wipe with a damp cloth to remove access salt)

1 tbsp cornflour mix with 1.5 tbsp water (to seal the ngoh hiang)

Method:

-Mix all the ingredients together except the cornflour till well mix, then add in the cornflour.Meat mixture should not be too wet.

-Place abt 2 tbsp of the mixture on the beancurd skin

-Fold in the sides then roll up, seal the edges with the cornflour mixture

-Placed rolled ngoh hiang on greased metal plates, then steam for abt 10 to 15 mins.

-When cooked, transfer to another plate, cos the metal plate will be quite wet.

- Leave to cool *

-Deep fry the ngoh hiong.

*Can freeze the ngoh hiang

Cha Siew

I roast this Cha Siew. I used the lee kum kee sauce to season the pork. Delicious. The whole kitchen smells very nice.

Kueh Dadar

My friend Tsu Yee & her mum, Aunty Pheck Har made this Kueh Dadar. The skin is thin & nice, filling is also good, not too sweet. Thanks Tsu Yee & Aunty Pheck Har for sharing with us the delicious Kueh Dadar :)

Strawberry Jam

My friend Tsu Yee made this strawberry jam. Its so good, not to sweet and you can see the strawberries !! Thanks Tsu Yee for sharing this delicious jam with us.