Often Easter isn't complete without eating some warm hot cross buns straight from the oven. So for this coming Easter, perhaps you would like to give this recipe a try and bake a batch of your own. I saw this recipe from one of the Australia best selling Food Magazine known as "Super Food Idea". I am a big fan of this magazine during my stay in Australia a few years back and today all thanks to my dear friend, Quinn who stays in Adelaide. With her help on getting this magazine for us, we are able to try out this wonderful Chocolate Chip Hot Cross Bun. She is so sweet and helpful that she even take photo of the recipes and email to me in case we don't received the book before Easter.
Tuesday, 30 March 2010
Sunday, 28 March 2010
Nested Easter
Today is exactly 1 more week to Easter Sunday. Christians celebrate Easter Sunday because they believed Jesus rose from death. The resurrection of Jesus Christ is one of the fundamental principles and beliefs of Christianity and they celebrate Easter Sunday because they believe, Jesus died for their sin on the Cross-on Good Friday, buried and rose from death on Sunday.
Friday, 26 March 2010
Double-Boiled Fresh Lily Bulbs Soup


Ginkgo nourishes the lungs and relieves asthma but this cannot be taken too much at a time.
Ingredients: (serves 2)
2 - 3 Medium Size Fresh Lily Bulbs(鲜百合)
8 - 10 Fresh Ginkgo Nuts
500ml Boiling Water
Rock Sugar to Taste
2 Pandan Leaves, optional
Method:
1. Rinse, clean and remove the petals from the bulbs, soak in water for a few seconds to remove dirt.
2. Wash and clean the pandan leave then tie it into a knot and set aside.
3. Bring 500ml of water to boil, add in the fresh ginkgo nuts, lily bulbs petals and pandan leave and bring it to boil.
4. Transfer the mixture to a double-boiler and place it in a slow cooker set on AUTO mode and cook for about 1.5 hour on HIGH.
5. Or alternatively, you can simmer on low heat over the stove for about 30 minutes.
6. Sweeten it with rock sugar and serve warm.
Note:
~ You can purchase Fresh Lily Bulbs and Ginkgo Nuts is most local supermarket at the vegetable chiller section.



Monday, 22 March 2010
Beetroot & Sweet Corn Soup


Ingredients:- (serves 4)
500g Pork Ribs
2 Medium Size Beetroots
1 Sweet Corn, cut into section
1 Medium Carrot, cut into 1" slices
6-8 Red Dates
1/2 Tablespoon Wolfberries, optional
1.5 Liter of Boiling Water
Method:
1. Rinse, clean and place the pork ribs in boiling water for about 3 minutes, remove and rinse well. Set aside for later use.
2. Rinse the beetroot, peel of the outer skin with a vegetable peeler. Cut it into big cubes or wedges.
3. Remove the husk and leaves of the corn, rinse and cut it into 3 sections.
4. Bring 1.5 Litre of water to boil in a medium soup pot, add in all the above ingredients except wolfberries.
5. When the mixture comes to boil again, lower the heat and simmer for about 45 minutes or alternatively you can transfer the soup to a slow cooker and cook it on AUTO for about 2.5 hours or so. (add in wolfberries 15 minutes before cooking time)



Friday, 19 March 2010
New Menu @ Sakae Sushi

Because of the lunch hour crowds we managed to get a place at the conveyor belt table after some "not so good" incidents happened. But after all the 5 of us are still very excited to try out those new items on their New Menu.
Rey was too hungry and busy with his usual "Tamago Sushi" that he has starts his meal without waiting for us. I was impressed by their new menu which is bright and colourful and it gives us a very classy outlook.













Wednesday, 17 March 2010
Hot Cross Buns & Roasted Strawberries
Easter Sunday will be coming in about 3 more weeks time and even now you can find all sort of Easter goodies available in local supermarkets such as Easter Bunny/Egg chocolate. Other than Easter Egg, Hot Cross Bun is also another popular snack to be consumed during Good Friday. It is a type of sweet spiced bun made with currants or raisins and leavened with yeast that has has a cross marked on the top.
Thursday, 11 March 2010
Jalan Sultan Prawn Mee





Lerk Thai @ Woodland Civic Centre










Wednesday, 10 March 2010
Durian Feast - 猫山王




Tuesday, 9 March 2010
Winter Melon, Sweetcorn & Pork Ribs Soup


Ingredients: (serves 4)
1 Round Piece of Winter Melon(冬瓜), around 150 - 200g
300g of Pork Ribs
100g Fresh Huai Shan(淮山)
1 Small Carrot, cut into 1" thick
1 Corn(玉米), cut into 3 sections
5 Red Dates(红枣)
1/2 Tablespoon of Wolfberries(枸杞子)
1.5 Litre of Boiling Water
Method:
1. Roughly peel off the outer skin of the winter melon, scrap off the seed, rinse and cut into 2" rectangle cubes size.
2. Repeat the same procedure for the fresh huai shan and set aside.
3. Blanched the pork ribs in boiling water for about 30 seconds, rinse and set aside.
4. Bring the pot of water (1.5 litres) to boil, add in the pork ribs, winter melon, huai shan, carrot, corn and red dates to boil for about 5 minutes.
5. Transfer the pot of soup to slow cooker and cook on AUTO for at least 2 hrs. Add in wolfberries 30 minutes before cooking time.
6. Or if you don't have any slow-cooker at home, you can simmer the soup on the stove for about 45 minutes on low heat.



Subscribe to:
Posts (Atom)