Saturday, November 30, 2013

Chicken Noodle Soup (Soto Ayam)

                                         Recipe from

1/2 chicken breast meat, skinless and deboned (cut into small cubes)
1 stalk of lemon grass (cut into 3 strips)
1 can of coconut milk
1 can of chicken broth
1 glass of water
Spice Paste:
1 teaspoon of coriander seeds
1 teaspoon of cumin seeds
4 shallots (chopped)
3 cloves of garlic (chopped)
2 pieces of turmeric (peeled and chopped) or 1 tablespoon of turmeric powder
2-inch piece of galangal (peeled and sliced)
2-inch piece of ginger (peeled and sliced)
1 tablespoon of fresh lime juice
Other ingredients:
2 cups of sliced cabbages
2 cups of bean sprouts
1/2 pack of vermicelli or 1 small package of glass noodles
2 limes, cut into wedges
2 hard-boiled eggs (cut into wedges)
1 stalk of spring onion (chopped)
Blend the spice paste in a food processor. Add some water if needed. Pour some oil in a pot and add in the spice paste. Stir the spice paste and wait for it to turn light brown. Add in chicken broth, coconut milk, lemon grass strips, and water. Once the broth starts boiling, add in chicken breast cubes. Cover the pot and lower the heat and simmer for 30 – 40 minutes. Add salt to taste.
Blanch beansprouts, pre-soaked vermicelli / glass noddles, cabbages in another pot of boiling water and transfer them into a bowl once they are cooked. Add in toppings of hard-boiled eggs, chopped spring onions and pour the hot chicken broth into the bowl. Serve hot with lime wedges.

Sunday, November 24, 2013

Christmas Crepes Recipes

I just found this youtube video how to make Christmas crepes; really inspiring - check it out.

Strawberry & Banana Crepes (serves 2)
2 Crepes
1 Banana
4~5 Strawberries
Whipped Cream
Custard Cream
Blueberry Jam
Chocolate Sauce
Diced Roasted Almonds
Vanilla & Rum Raisin Ice Cream
2 Wrappers for Crepes (218x250mm/8.6x9.8 inch)
Christmas Ornaments

9~10 Crepes (22cm/8.7 inches) 
2 Eggs
240ml Milk (1.01 cup)
100g Cake Flour (3.53 oz)
2 tbsp Sugar
2 tbsp Unsalted Melted Butter
Vegetable Oil
* Store the batter in the fridge if you need to leave it for more than 30 minutes.

Whipped Cream
200ml Whipping Cream - 36% fat, no additives (6.76 fl oz)
20g Sugar (0.705 oz)
* To make whipped cream from scratch, please watch video on how to make Christmas Cake.Here. 

Custard Cream
2 Egg Yolks
3 tbsp Sugar
2 tbsp Corn Starch
200ml Milk (6.76 fl oz)
10g Unsalted Butter (0.353 oz)
*To make custard cream from scratch, 

please watch video on how to make Chocolate Cornets. Here. 

Saturday, November 23, 2013

Japanese Street Crepes Recipe

Picture from little japan mama

This is a recipe I would really like to try, but yet to buy the flat pan to be able to start. Adapted this recipe from little japan mama site. Makes 10-12 crepes in a 30cm frypan.

1 cup self rising flour
3 eggs
1 and 3/4 cups milk (room temp, or microwave 30sec)
30g melted butter (1 oz)
1 tbsp sugar


  1. Sift flour, sugar, pinch salt into a bowl 
  2. Beat in eggs and half the milk. Beat until all lumps are gone.
  3. Add the rest of the milk, add butter and beat again.
  4. Stand at room temperature 15-30 mins
  5. Pour a little into a pre-heated, non stick fry pan (can use a regular fry pan, greased with a tiny bit of butter) (another option is spread the batter with a crepe tool or teppanyaki/okonomiyaki spatula) 
  6. Cook over med-high heat until under side is golden brown. (About 2 mins)
  7. Lift the edges of the crepe and flip the crepe. Cook just 30 sec or so on the second side.
  8. Fill crepe however you like.

Tips for making cone-shaped crepes:

  1. Place filling on just one quarter of the crepe. Do not past the crentre-point or it will be difficult to fold.
  2. If adding ice cream, use just tiny scoop.
  3. Fold the crepe in half, with the centre of the filling on the fold line.
  4. Roll the crepe starting from the filled part, pivoting on the centre point until you have created a cone. 
  • To make chocolate crepe just add 3 tbsp sifted pure chocolate cocoa to this recipe. 
  • To make them crispier, flip again (back to the first side) and cook on medium heat for another minute.
Can't wait to try this recipe, will update once I have tested them.

Friday, November 22, 2013

Shepherd's Pie Recipe

Picture from stay at home mom dot com au

Shepherd's Pie is my all time favorite, this recipe adapted from Kuali by Amy Beh many years back but I modified the recipes a little. Successfully made a tasty Shepherd's pie on the first try with this recipe, definitely worth trying. 

300g minced beef

200g big onions, sliced
2 cloves garlic, chopped

250g carrots, sliced / cubed
200g button mushrooms, sliced thinly
3 tomatoes, chopped

1/2 tbsp sugar
Salt to taste
1 tbsp Worcestershire sauce
1 cube beef stock (optional)

1kg potatoes, boiled, peeled and mashed
30g butter
3/4 cup grated cheese (optional)
2 tbsp sour cream (optional)
Salt lightly (optional)

To make topping: Mash the potatoes and mix in all other ingredients under topping above, combine well. If you opt for cheese, sprinkle the grated cheese on top of the topping at the final stage before baking the pie. 

To make filling: Heat about 2 tbsp oil in a wok and stir fry (A) till onions turn limp and soft. Add minced beef and stir-fry well. Stir in (B) and allow to shimmer till vegetables  are tender and the gravy is thick. Add seasoning. Dish out and leave aside to cool.

To make the pie: Spoon the cooked filling into an oven proof 2.5 liter pie dish. Spoon the topping on top of the filling and spread evenly. Finally you may stride the topping with fork to create lines for decoration like picture above. (Sprinkle the grated cheese at this stage if you opted for cheese)

Bake the pie in preheated oven at 200 to 210 degrees Celsius for about 25 to 30 minutes or until pie is golden brown. 

Monday, November 4, 2013

ABC Soup Recipe


I am cooking a hearty soup today and I am sharing this easy peasy ABC recipe, it is really simple and easy just like abc, yet really delicious and healthy. I can eat this alone, this is a homey and comfort food for me.

Lots of veges is good for you

Ingredients (for 2-3 servings)

  1. Chicken drumstick 2 pieces
  2. Corn 1 stick
  3. Carrot 2 stick
  4. Tomato 2 pieces
  5. Potato 4-5 pieces
  6. Onion 2 pieces
  7. About 1.5 to 2 liter of water
  8. Salt to taste 

Clean and cut all the ingredients

  1. Prepare soup pot place on stove with low fire, pour in about 2 liter of clean water.
  2. Clean and wash the chicken and remove the chicken skins. Don't need to cut to smaller pieces, it will all become soft after.
  3. Put in the chicken into soup pot.
  4. Skin the potatoes and cut according to desired size.
  5. Skin the onions and cut according to desired size.
  6. Skin the carrots and cut according to desired size.
  7. Clean and wash tomato and cut according to desired size.
  8. Clean and wash the corn and cut according to desired size.
  9. Add in all ingredients into the soup pot.
  10. Cook in slow fire for about 2-3 hours. The water will reduce slowly, so you may add water as and when needed.
  11. Add salt to taste.
  12. Serve warm.

Just boil all the ingredients

After boiling for about 2 hours

Very easy recipe and healthy meal, the soup tasted really refreshing, savory sweet due to all the essence from the vegetables. You should try this if you haven't. Just make sure not to put too much water, otherwise the essence will all be diluted. :)