My luan luan lai ramen.. The minster bought Ramen from isetan..
Tats my joy of not needed to TINk wat to cook but being told what he wanna to eat… * less dead brain cells*
He buy ingredients so I tink of how to cook for them lo.
Having ramen at home is more saving ??? Mmm lets see
Ramen for 3 serving $18
3 homemade lava eggs $1.20
Pork loin For grilling $4
Veg & spring onion $1
Got saving anot?
Please Note There’s a typo
It’s soya sauce not
This isn’t my first time doing lava eggs but am always eggcited about the result when cutting it out..
When I jumped in joy to show the minster…
He replied… not ur first time making it what!
Last time I always have prob peeling the shell but today I decided to try the ice water method I kept ticking of and it works!!!! Such a breeze to Peel it off..
Note: the water I bring it to a boiling pt den add in eggs from fridge and cook for 7min. Then faster transfer it into ice water to prevent it from getting cooked by the remaining heat.
Lol OK I know am lame la.
But no need so serious rite
Grilled pork loins using my hcp pan.
Pork marinated with oyster sauce, sesame oil, light soya sauce, pepper n corn flour.
Marinate at least 30min.
Then grilled it on the hcp or a non stick pan.
This is the ramen he bought from isetan
Presenting to you…
Yield 14pcs medium size Muffins
150g melted butter
3 large eggs
1 tsp strawberry paste/ vanilla essence.. ( I used strawberry paste bcoz my gal prefer strawberry taste)
260g self raising flour
40g coco powder
125g yogurt of your choice
100g – 150g brown sugar ( I used 100g) I had already reduced the sugar from the original 230g .
9 pcs of Oreo crushed
4 Pcs of oero for deco
1) Preheat oven @180C.
2)Slightly mixed all the wet ingredients together. I used a balloon whisk. Them add in oero crushed.
3) Divide equally between the muffin cups. Put some oreo on top as deco.
6) Bake until stick comes out clean and the muffins are golden brown, about 20-25min or till baked.
Ps: timing Depends on ur own oven temperature. My timing is based on my even.
Who is trying to steal my muffins?????
Huat kueh craze again..
This time I added coconut cream to it.. more water as well…
I highly recommended you to try out this recipe if you like steam cake.
Make 7standard muffin size.
250g self raising flour 自发面粉
1tsp baking powder
2 tablespoon virgin coconut oil (vco)/ corn oil
a pinch of salt
125g caster sugar 糖
250ml pandan coconut milk
( i blended 8 pandan leaves with water and sieve aways the fibre. Mix a pack of coconut cream powder with water to get 250ml pandan flavour coconut milk)
Mixed all together n steam for 20- 25min under High flame.
The texture is softer with additional water.
This is the coconut cream I bought from supermarket.
Personally I understood how disappointing it is when it’s the same recipe but why others can do it but I can’t.
My experience is..
Make sure ur water is at a boiling point when u steaming it.
Steam it at high flame.
I didnt make any cutting on the top before steaming. It still blossom.
Done by v imellia h
Isn’t it a lovely huat
It’s a joy to see people trying out the recipe provided and works for them.
Early in the morning
I saw this
This is done by a very talented lady Ginny.
So happy to see another success huat Kueh done in BC.
By Irene T
Shared by Tina L from BC
Very happy that she love it too..
Done by Jane T from BC
Another wonderful result… huat ah!
Pandan huat kueh using kenneth goh recipe, omitted the egg. No cutting on the top before steaming or added sugar for criss cross.
I reduced the sugar to 120g instead of 150g
I used oil instead of butter
Bcoz I used a transparent cover, I can see that it starts to blossom at 5min steaming time.
So heat is an important element here.. must use high flame n water must be boiling.
*** personally I feel the water can be replaced with no sugar soya milk if wanna give the kids.
Or replaced with coconut milk if you wanna it to be more fragrant.
You can check his link here for method and steps.
kenneth goh pandan huat kueh
250 grams of self raising flour （自发面粉）
150 grams of castor sugar （白砂糖）I used 120g
1 teaspoon of double acting baking powder or baking powder (双重发粉或发粉）
1 egg (鸡蛋）I omitted it
200 grams of plain water （白水）
50 grams of melted butter （牛油）I used corn oil
6 pieces of pandan leaves （香兰叶）
You can refer to Kenneth website for more details steps.
Though I omitted the egg, I didn’t increased the amount of water. It was still fluffy and soft.
The recipe is a keeper.
When the wife doesn’t want to cook twice when the minster gotta work late..
The plan had to change to make it drier instead..
The drier version of char kway tiao..
Doesn’t these green beauty look fabulous… waiting for the extracts to be done in a few days time.
While some are frozen as ice cubes ready for usage anytime when I need it.
All I did was cut the pandan leaves, blend it with some water. Then sieve away the fibres.
I stored 2 ways
In an ice cube tray and inside bottles.
Fresh one I keep ard a week
Frozen one I kept till no smell..
Dun wan use
I just open up n use as a Freshener in my fridge to get rid of smell.
Made them into ice cubes for storage
Waiting for the pandan extract to be done
Can u see the different???
When you pour out.. you will see it
The above is the more diluted Pandan water
While the bottom is the most concentrated ones.
Do not pour away the diluted version.. it still can be used as well.
The whole part can be used for different purposes.
Finally separated them
C after they separate on it’s own…
The bottom part is the extract like pandan paste but homemade..
Dun pour away the pandan water on the top.. it can be used as well.. just that it’s not as fragrant as the concentrated one at the bottom.
Having comfort food for the whole family. With homemade meatballs…Minster had his with an extra egg added.
my sharing on how i did it