I have launched a series of blog posts called Featured Mommypreneurs in collaboration with mommypreneurs (i.e. mommies entrepreneurs). Let me know if you're interested to join me to feature your products / services. :)

Friday, February 12, 2016

Chinese New Year 'Chap Chye'

Chinese New Year 'Chap Chye'

When I was young and still staying in my hometown, my mom cooked 'Chap Chye' on the first day of Chinese New Year. Every single year. I missed her 'Chap Chye' very much. So, when Urban Stove is offering this recipe on their website, I WhatsApp-ed the co-founder that I wanted to buy three sets!

In case you missed what Urban Stove is, check out these posts that I have blogged about Urban Stove. Also, have a look at my Facebook page for Urban Stove's recipes that I have cooked.

In a nutshell, Urban Stove helps you cook wholesome dinners conveniently, in just 30 minutes, by providing fresh pre-portioned ingredients right to your doorstep.

At the same time, the Little Thumbs Up blog hop event is cooking with edible flowers this month. Dried lily buds (golden needles) are used in this 'Chap Chye', so I'd like to submit this recipe. :)

My mom always ties golden needles
into knots before cooking. :)
Recipe slightly adapted from Auspicious 'Chap Chye' Vegetables by Urban Stove.

(Serves 2)

3 tablespoons vegetable oil
3 cloves garlic, finely chopped
1 medium young leek, thinly sliced
1 medium carrot, cut into thin round slices
1 quarter small cabbage, thinly sliced
6 dried mushrooms, soaked, drained & cut into slices
A handful golden needles (dried lily buds), tied into knots
2 fermented red bean curd, mashed
1 cup water
2 pieces bean curd skin, torn into bite-sized pieces
A handful glass noodles, soaked and drained
A handful black wood-ear fungus, soaked and drained
A handful 'fatt choy' (black hair moss), soaked and drained

How to:

1. Heat up vegetable oil over low-medium heat in a frying pan. Sweat the garlic, leek, and carrot for about two minutes.

2. Increase heat to medium. Add in cabbage, mushrooms, and golden needles. Cook for another two minutes. Add the mashed fermented red bean curd and water. Bring to a simmer for about 10 minutes.

3. Add in bean curd, glass noodles, wood ear fungus, and black hair moss. Stir well to coat with the gravy, cooking for another three minutes or so.

4. Serve with rice.


This post is also linked to the event, Little Thumbs Up (February 2016 Event: Chrysanthemum, Edible Flowers) organized by Zoe (Bake for Happy Kids), Doreen (My Little Favourite DIY) and hosted by Sweet Home-Chefs.
Posted by on Thursday, July 9, 2015

Friday, February 5, 2016

His first quiet book

My toddler with his first quiet book.

On the front cover: A red snap button.

On the first page: A brown Velcro belt.

On the second page: A blue button for fastening.

On the third page: A yellow zipper.

On the fourth page: A red string for tying.

On the fifth page: A pop-up piece.

On the back cover: A short description.

Tuesday, February 2, 2016

Asian Noodle Bowl

Asian Noodle Bowl

I finally bought an Ellie Krieger cookbook - So Easy: Luscious Healthy Recipes for Every Meal of the Week - and decided to cook one of her noodle recipes for this week's IHCC: Oodles of Noodles and Kitchen Flavours' Cookbook Countdown #2. :)

I choose Ellie's Asian Noodle Bowl. While Ellie uses soba noodles, I use Korean vermicelli or sweet potato starch noodles. I also use more Asian vegetables such as shimeiji mushrooms and goji berries. I omitted raw chopped scallions / spring onions because I don't like to eat them. :P

Recipe adapted from Ellie Krieger, So Easy or here.

(Serves 2)

1 teaspoon vegetable oil
1/2 tablespoon minced ginger
4 dried shiitake mushrooms, soaked in water for 15 minutes, then drained
1 medium celery rib, sliced
1 medium carrot, cut into bite-sized chunks
1 medium leek, sliced
1 cup shimeiji mushrooms
1/4 cup dried goji berries
4 cups hot water
120g dried Korean vermicelli (photo below)
1 tablespoon chicken granules
2 tablespoons coconut amino
Toasted sesame oil, to drizzle

How to:

1. Heat up vegetable oil over medium heat in a frying pan. Add minced ginger and cook, stirring, until fragrant.

2. Add shiitake mushrooms, celery, carrot, leek, shimeiji mushrooms, and goji berries. Cook, stirring for about 5 to 6 minutes. Add hot water, vermicelli, and chicken granules. Bring the pot to a vigorous boil, then reduce to simmer gently for about 15-20 minutes.

3. Before serving, stir in coconut amino. Ladle into two bowls and drizzle with toasted sesame oil.

Korean vermicelli is sweet potato starch noodles.

 I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, Oodles of Noodles!

I'm also linking this post with Cookbook Countdown #2 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.

Monday, February 1, 2016

Breakfast Roundup for Breakfast Week (24-30 January 2016)

I love beautiful breakfast ideas. They make me happy and ready to roll! So, here I'm compiling all my breakfast ideas during the Breakfast Week (24-30 January 2016).

This morning's pretty, antioxidants-packed #smoothiebowl  for #breakfast. We have blueberry Greek yogurt smoothie...
Posted by on Thursday, January 21, 2016

Trying #foodart with my #breakfastbowl this morning. Ingredients for today's #breakfast #yogurtbowl include Greek...
Posted by on Tuesday, January 19, 2016

My pretty #breakfastbowl this morning. Ingredients include rolled oats, pink oatmilk powder by BMS Organics, frozen...
Posted by on Tuesday, January 19, 2016

#throwbackthursday with these make-ahead Muesli Parfaits. Ingredients: Rolled oats, Greek yogurt, milk, honey, favorite...
Posted by on Thursday, January 21, 2016

It has been a while since I baked something pretty and sweet. So, here they are: Strawberry Buttermilk Shortcake made...
Posted by on Monday, January 25, 2016

This morning's #oatmealbowl comes with pink oatmeal topped with frozen blueberries, fresh pomegranate seeds, and a...
Posted by on Monday, January 25, 2016

I don't know about you but I love my daily #oatmealbowl for #breakfast. I will go for rolled oats and steel-cut oats if...
Posted by on Tuesday, January 26, 2016

This morning's #breakfast - Banana "Split" with Greek Yogurt and Honey, garnished with frozen blueberries, fresh...
Posted by on Saturday, January 30, 2016

More breakfast ideas from 2015:

Compiled my Nine Best Breakfast Ideas:Caramelized figs with Greek yogurt, topped with Alpha BitsVanilla Cinnamon...
Posted by on Monday, January 4, 2016

Friday, January 29, 2016

Lemon & Honey Roasted Chicken

Lemon & Honey Roasted Chicken

I bought Donna Hay's book, Simple Essentials - Chicken, and decided to cook one of her many chicken recipes for this week's IHCC potluck and Kitchen Flavours' Cookbook Countdown #1. :)

Recipe adapted from Donna Hay, Simple Essentials - Chicken.

(Serves 2)

1 tablespoon lemon juice
2 tablespoons honey1 tablespoon olive oil
Salt and cracked black pepper

1 yellow onion, cut into wedges
2 chicken thighs
1/2 lemon, sliced
1 teaspoon dried rosemary leaves

How to:

1. Preheat oven to 200°C. Lightly grease a baking dish.

2. Mix lemon juice, honey, olive oil, salt, and pepper in a bowl.

3. Place onion wedges, chicken thighs, lemon slices, and dried rosemary in the greased baking dish. Brush the chicken generously with the honey mixture.

4. Bake for 40 minutes or until golden brown and cooked through. Serve with pasta or rice. (I serve with buttered orzo.)

I love that crispy baked chicken skin.
A once-in-a-blue-moon indulgence. :)

Walloped this with a side of buttered orzo.

I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, IHCC January Potluck!

I'm also linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.


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