mycookerygarden

Silken Tofu with dark & light soya sauce, spring onions and fried shallots. Great dish. I bought a bottle of fried shallots, rather than fry a bit just for this dish. Works too. http://www.foodcanon.com/2011/04/steamed-silken-tofu-with-bango-sauce.html Have not found Bango sauce yet in ntuc or heartland shops near my place, but dark soya sauce works well too, with a little light soya sauce, especially the Daiso noodle sauce. Actually, there is no cooking involved here. Just assemble the ingredients. 1st time, didn't 'topple' tofu out perfectly. Broken but still tasty. Perfect rectangle

Spinach side dish - good for vegetarian meals . N ote: S pina ch us ed in the Korean recipes refers to po h-choi or phuay-leng. Also called Chinese spinach. https://www.maangchi.com/recipe/sigumchi-namul

This pizza dough did rise nicely. Only thing is I added too little tomato paste. So, had to top up the tomato paste when eating the pizza, otherwise it was bland. Basicall, a vegetarian pizza with cheese, red pepper, mushrooms and celery. Could really have ladled on the sauce and cheese. The layer of cheese topping 'disappeared' after baking. http://sallysbakingaddiction.com/homemade-pizza-crust-recipe/ 1st rise. First tray with gruyere cheese 2nd tray with emmenthal cheese

22 Apr 2 017 Based on the japchae recipes on the Internet. But I fried all the ingredients and the noodles at the end to mix up everything and also ensure that the noodles will not go bad quickly. The original recipe just mixes rinsed noodles and the fried ingredients together. Also used less sugar as the original Korean level of sauce sweetness is too much for my Chinese palate. https://www.maangchi.com/recipe/japchae https://mykoreankitchen.com/korean-glass-noodle-stir-fry-japchae/ 1 May 2017 Made japchae again with spi nach. F igured out that the spina ch us ed in the Korean recipes refers to po h-choi or phuay-leng. Also called Chinese spinach.  Fried egg whites look strange ... 1 May - spot the spinach, all squeezed and cut 1 May - fried egg whites in 3 portions - thinner, not clumped up

15 A pr 2017 Made coffee pork ribs but not like in the zhi char shops - w here the ribs are deep fried, then coated with sauce. Instead, used a braise method. So, the t aste of the coffee pork ribs is good a nd i t was so ft enough after about 1 hour of cooking . B ut since I forgot to add in soda bicarbonate, it was not 'smooth' . http://www.foodcanon.com/2015/02/wok-cooked-pork-ribs-and-simple-recipe.htm l 22 Apr 2017 Tried the rec ipe again but this time with the original ora nge, ginger sauce. This turned out better , almost looking like the phot o in the recipe b ook. And with the soda bicarbonate, it was soft and 'smooth'. No t e: The re c ipe calls for 1 c up of orang e ju ice for 1 kg of ribs. I had about >900 g of ri bs and the sauce was now here drying up after 3 0-35 mins. So, I took out about a third of a rice bowl of sauce before it caramelized . 1 May 2017 Made t he orange pork r i bs ag a in b ut used a n iron wok a nd orange juice

15 Apr 2017: Used sea bass, from ntuc. 4 June 2017: Used white snapper, from ntuc. Surprisingly, not as soft as the sea bass. Maybe the pieces were thicker or lesser butter this time? http://damndelicious.net/2016/04/30/baked-lemon-butter-tilapia/ 15 Apr 2017: Fresh sea bass tasted tender and nicely tart with the lemon butter sauce 4 Jun 2017: White snapper, forgot to garnish with parsley.

H oon K ueh 15 Apr 2017: T rie d making bana na hoon kueh . I think the banana should have been im mersed into the mi xture for th e last h alf a minute or so. When it is just cut and p laced at the bottom of the mould, it wil l oxidise later . 22 Apr 2017: Made corn hoon kueh. Used up the other h al f of the thic k santan from the previous banana hoon kueh (2 00ml Ay am brand packet) . Hoon ku eh needs san t an (coconut milk), otherwise the taste will be too bland. http://www.foodforlifetv.sg/video-cookbook/video/corn-hoon-kueh-0   Banana hoon kueh Hoon kueh flour - green bean powder - Tree brand Corn hoon kueh