Happy Anniversary Creative Culinaire

I was at Creative Culinaire & Caffe Pralet last week. They celebrated their 2nd Anniversary celebrations. I attended a cake decoration class by Chef Liu. Chef Liu decorated 2 different cakes for us to see. Its really nice.

Sandcastle Cranberry Cake

Made my cranberry cake using the sandcastle bundt pan.

A close up picture

Pork Leg Bee Hoon

I used the canned pork leg to fry the bee hoon.

Hamburgers

My friend Swee Hong taught me how to make these hamburgers. The meat is tender & juicy. I made for my family on Wednesday. everyone loves it. Thanks Swee Hong for teaching me how to make this delicious hamburgers.

Hamburgers ready to be eaten !!

Buns

Beef patty

Battered Prawns

We love to eat prawns dipped in the batter & we deep fried it. Yummy

Durian Goreng

Decided to try frying durian goreng because i got some durian left in my fridge.

Seafood Linguini

Added prawns, squid & clams to the pasta.

Mee Siam Made By My Mum

My mum made mee siam for a gathering. My Dad help to put all the bee hoon, eggs, tau pok, koo chai and lime in many bowls, getting ready. Just pour the gravy later when the guests comes. Yummy.... :)

Mango Pudding

Made mango pudding for a gathering. Yummy :)

Teriyaki Chicken Wings

Made this teriyaki chicken wings today. My friend Elizabeth taught me how to make this teriyaki wings. Its very good. Everyone loves it. Thanks Elizabeth for sharing with me the recipe. Yummy !!

Pinepple Rice

I got this recipe from Lee Lee's Blog. Decided to try it out since we all love pineapple rice. It turn out very nicely. Thanks Lee Lee for sharing your wonderful recipe with us.

Ingredients:

1 pineapple

100g chicken breast (diced)

100g prawns (shelled)

2 pcs of Chinese sausages (diced) (optional)

10 shallots sliced

2 cloves garlic (minced)

4 cups cold cooked rice

1 tbsp fish sauce

1 tsp yellow ginger powder

some pepper

some coriander leaves for garnishing

some pork/chicken floss

a little salt to taste

Method :

-Cut the pineapple into halves, scoop out the fruit.

-Dice enough of the pineapple to fill a cup.

-Reserve the shell of the pineapple for later use.

-Brown the shallots with oil. Remove and set aside for later use.

-Fry prawns and Chinese sausage (if using) and set aside.

-Brown the minced garlic and add in chicken. Fry until the chicken is cooked.

-Add in rice, fish sauce, pepper, pineapple, Chinese sausage and prawns and yellow ginger powder. Stir well. Add a little salt to taste.

-Heat the pineapple shell in the oven at medium heat for about 10 mins.

-Scoop the rice into the pineapple shell.

-Sprinkle some fried shallots and floss and coriander leaves on top before serving.

Mee Siam

My mum cookes the best mee siam. She always cooks for us. Today i decided to cook mee siam for my parents. It took me quite a while to peel the onions & garlic then i got to fry it. Glad it turn out nicely.

Tom Yum Soup

I cook this tom yum soup because all of us love to eat it. Hot & sour... :)

Yang Chou Fried Rice

I cooked this Yang Chou fried rice. I put prawns, cha siew, eggs, carrot & french beans. Yummy :)

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.