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Soulful Banana Cinnamon Roll

 

BananaCinnamonRoll5

BananaCinnamonRoll1   BananaCinnamonRoll4BananaCinnamonRoll2

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Recipe Bank - Old Fashioned Tea Cake


1 1/2 c. plain flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. sugar
1/4 c. butter
1 egg
3 tbsp. milk
1/2 tsp. vanilla flavoring

Cream butter; add sugar and well beaten egg. Add salt and
flavoring. Sift flour and baking powder. Add slowly to mixture,
alternating with milk until mixed. Roll 1/8 inch thick and cut
with biscuit cutter. Bake at 350 degrees for 10 to 15 minutes.

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Recipe Bank - Lemon Pie

Servings: Makes one 8- or 9-inch pie

Prep Time: 20 minutes
Cook Time: 12 minutes

Ingredients
1 (8 or 9-inch) crumb or baked pastry shell
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT
evaporated milk)
1/2 cup lemon juice
1 teaspoon grated lemon rind or 1/4 teaspoon lemon extract
2 eggs, separated
1/4 teaspoon cream of tartar, if desired
4 tablespoons sugar

Instructions
Preheat oven to 325°.
In mixing bowl, combine EAGLE BRAND®, lemon juice, lemon rind
or extract and egg yolks; stir until mixture thickens.
Pour into chilled crumb crust or cooled pastry shell.
In small mixing bowl add cream of tartar to egg whites; beat
until almost stiff enough to hold a peak. Add sugar gradually,
beating until stiff and glossy but not dry. Pile lightly on pie
filling.
Bake 12 to 15 minutes or until golden brown. Cool.



Pineapple Lemonade Pie

1 can sweetened condensed milk
1-8 0z. carton Cool Whip
1-6 oz. can frozen lemonade
1-16 oz. can crushed pineapple, well drained

Mix all ingredients

Pour into 2 graham cracker pie crusts. Serve chilled

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Recipe Bank - Frozen Chocolate Sandwiches

3/4 cup whole milk
24 marshmallows
12 ounces semisweet chocolate, grated or chopped
1 1/2 cups heavy cream
18 graham crackers

Line a 9-by-13-inch baking dish with foil, allowing the foil to
hang over the sides.
Heat the milk and marshmallows in a large saucepan over low
heat, stirring often, until smooth.
Remove from heat.
Add the chocolate and stir until melted and smooth.
Refrigerate for 20 minutes.

In a large bowl, with an electric mixer on medium-high, beat the
cream until stiff peaks form.
Working quickly, fold the whipped cream into the chilled
chocolate mixture, mixing until no traces of white remain.
Spoon into the prepared dish.
Tap the dish on the counter to remove air bubbles.
Freeze, covered, until set, at least 3 hours.

Holding both sides of the foil, transfer the frozen block to a
cutting board.
Cut into 24 squares.

Break the graham crackers in half.
Layer the chocolate squares between the crackers to make 12
double-decker sandwiches.
Place the sandwiches on a plate, cover, and return to freezer
until ready to serve.

Yield: Makes 12 sandwiches

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Recipe Bank - Potato Soup

POTATOES (ABOUT 8 TO 10) CUBED
1 LARGE ONION CHOPPED (CAN USE MORE ONION IF YOU LIKE)
¾ CUPS CHOPPED CELERY (MORE IF YOU LIKE)
CELERY FLAKES
½ STICK OF MARGARINE (MORE IF YOU LIKE)
CHICKEN BOULION CUBES (3 OR SO)
SALT AND PEPPER TO TASTE

COOK THE ABOVE IN ENOUGH WATER TO COVER ABOUT AN INCH ABOVE
POTATOES UNTIL POTATOES ARE FORK TENDER, ABOUT 15 TO 20 MINUTES
WHEN DONE MASH SOME OF THE POTATOES AND ADD THE FOLLOWING
AFTER MIXING:

1 CUP SOUR CREAM
5 ½ TABLESPOONS FLOUR
2 CUPS SWEET MILK
MIX THESE 3 INGREDIENTS WELL AND ADD TO POTATO MIXTURE AND COOK
SLOWLY UNTIL THICKENED.. IF NOT THICK ENOUGH YOU CAN ADD A FEW
INSTANT POTATO FLAKES OR IF TO THICK AD MORE MILK

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Recipe Bank - Cream Cheese Pumpkin Pie

1 small can (15 oz.) pumkin pie filling
1 pkg. (8 oz.) cream cheesse, soft
1 (8 oz.) cool whip
1 t. pumkin pie spice
cinnamon to sprinkle on top
ready whip for serving
2 deep 9 inch graham cracker pie crusts

Combine pumkin, cream cheese and spice in mixer until well
blended. Fold into cool whip gently, so that it stays fluffy.
Spoon into pie shells.Crust should be well filled. Cover and
refrigerate 1 hour.
To serve, top with ready whip and a light sprinkling of cinnamon
for thr perfect finish.

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Recipe Bank - Sweet Potato Pie

Ingredients:
2 small Sweet potatoes
1 medium Russet potatoes -- baking type
1/2 cup Butter
1 cup Brown sugar -- packed
1/2 teaspoon Nutmeg; fresh -- grated
3 large Eggs -- beaten
1 1/4 cup Evaporated milk
1/2 teaspoon Vanilla extract
1 (9") Pie crust -- unbaked

Directions:
Place all of the well-scrubbed potatoes in a 3-quart saucepan.
Cover with cold water and bring to a boil over high heat. Reduce
heat to a simmer and cook until potatoes are very soft, about
20-30 minutes. Drain and when cool enough to handle, peel. In
medium bowl, combine potatoes, butter, brown sugar and nutmeg.
Using a potato masher, cream the potatotes until very smooth. In
small bowl, beat eggs, 1 cup evaporated milk and vanilla
together.
Beat this mixture into the potatoes. Mix thoroughly. Pour into
piecrust and drizzle the remaining 1/4 cup of milk on top. Bake
15 minutes in a preheated 450F oven then turn heat to 325F and
continue baking for 30 minutes or more until the filling is
set. READY BETWWE 1--2 HRS SERVES 6

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Recipe Bank - Bread Pudding

BREAD  PUDDING

Pudding:
5 eggs, beaten
2 cups sugar
2 cups milk
2 tsp. Vanilla
5 pieces Texas Toast (cubed)
(Let bread set out for a while to become stale.)

Whisk together eggs, sugar, milk and vanilla in large bowl.
Add Texas Toast and stir to coat. Pour into greased (can use
cooking spray) 13 X 9 baking dish.

Topping:
½ cup brown sugar, packed
½ stick butter, softened
1 cup pecans, chopped

Mix together and sprinkle over pudding. Cook for 35-40 minutes
at 350 degrees.

Sauce:
1 stick butter, melted
1 cup sugar
1 egg, beaten
1 tsp. Vanilla
2 tsp. Rum or brandy extract

Melt butter in sauce pan. Add sugar and egg and let set over
heat stirring to let sugar dissolve. Remove from heat. Stir
in vanilla and rum extract. Pour over cooked pudding.
Serve warm with butter pecan ice cream

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Mastering The Art of French Cooking - Julia Child



Just came across this cookbook people are bidding on ebay like crazy with real crazy price for the 1st edition see for yourself you will know what i mean => Mastering The Art of French Cooking by Julia Child.
And i saw once the bid for the 1st edition went up to $1k+, then i thought there must be something about this cookbook and i went to search for more info about this cookbook and i found this.

Mastering the Art of French Cooking is a two-volume French cookbook written by American Julia Child, and Simone Beck and Louisette Bertholle both of France. The book was written for the American market and published by Knopf in 1961 (Volume 1) and 1970 (Volume 2).

The book was the result of a collaboration among the three authors (as well as illustrator Sidonie Coryn and Child's husband Paul) and the impetus for Child's long and successful career as one of the pioneering television chefs. Originally published in 1961 after some early difficulties (which are recounted in great detail in Julia Child's memoirs My Life in France as well as Child's introduction to the 2003 edition), Mastering volume 1 (ISBN 0-375-41340-5) was a broad survey of French flavors and techniques, and grew out of the work the three women had done for their Paris cooking school, "L'École des trois gourmandes" (whose logo Child wore as a badge throughout the production of her first TV series, The French Chef); volume 2 (ISBN 0-394-40152-2), released in 1970, expanded on certain topics of interest that had not been covered as completely as the three had planned to in the first volume (particularly baking and charcuterie). Taken together, the two volumes are considered one of the most influential works in American cookbook history, and Child in particular has long been accorded near-universal respect in the cooking world, in part due to these books' influence.



Volume 1 covers the basics of French cooking, striking as much of a balance as possible between the complexities of haute cuisine and the practicalities of the American home cook. Traditional favorites like boeuf bourguignon, bouillabaisse, and cassoulet are featured, as are extensive instructions on how to prepare vegetables in a manner more appetizing than the practices of the American kitchen of the 1960s. This volume has been through many printings and has been reissued twice with revisions, first in 1983 with updates for changes in kitchen practice (especially the food processor), and then in 2003 as a 40th anniversary edition with an introduction giving a history of the book.

Some classic French baking is also included, but baking got a much more thorough treatment in Volume 2, which was published in 1970 after Bertholle had gone on to other projects. Also covered is breadmaking, which Child and Beck studied under Professor Raymond Calvel, at the time one of France's recognized experts on bread, and charcuterie. Coryn's illustrations in the second volume were built on photography work done by Paul Child.

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Personalized M&Ms - Face printed on M&Ms

Came across this Personalized M&Ms print. This is so cool and so fun, i don't know how long this has already been in the market but this is the first time i come across this.

I reckon this is a best gift for any occasions, birthday, wedding. Easter or Christmas.
Indeed this can be used as a good company gift as company names or any texts can be printed on it too. I just love this idea


Free Bonus Bag - Personalized MY M&M'S® Candies.




Promote your business with personalized M&M’S®.


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Soulful Chicken Potatoes Curry Puff

baked-curry-puffcurry-puff---inner



Soulful Chicken Potatoes Curry Puff

Usually curry puff is made by deep frying but i baked these instead and the result was unbelievable. It is crispy and not oily unlike the traditionally deep fried ones.

As usual, my recipes are very 'forgiving', thus, you can add or reduce the ingredients as you like, just have fun exploring this yummy recipe.

Cheers!

Ingredients:

Filling:

5 tbsp oil
1 medium red onion (finely chopped)
4 tsp meat or chicken curry powder (you can reduce it if you dont want the taste to be too strong)
1 tsp chili powder
1 tsp turmeric
1/2 cup of finely diced chicken breast meat or skinless chicken thigh
2 large potatoes cut into about 1cm cubes
2 tsp sugar
1/2 tsp white pepper
1/2 tsp salt

Pastry:

450g plain flour
140g margarine or shortening
3/4 cup water
1/2 tsp of salt

One lazy tips: you can get those ready made crusty pie pastry from the supermarket ;)

Method:

1. Prepare the filling - Heat oil and fry onion gently until golden brown.
2. Add all the curry powder, Turmeric and fry gently.
3. Add the chicken, potatoes, sugar, pepper, salt and cook under low heat for 10 mins. (cook until the potatoes are softened)

4. Remove from heat and leave aside to cool.


5. Now start to make the pastry - mix flour with margarine, water, salt, and knead well.
6. Let it rest for 1/2 hour. Cut the dough into circles (3 in) in diameter. (If you do not have cutter use a bigger cup or the round disposable container to cut the round shape)
7. Fold pastry over to make a half circle and crimp at edges or use the fork to press the edges.
8. Deep fry in hot oil until golden or bake in the oven at 180c to 200c for 10 to 15mins (turn the pastry while half way through).
9. Serve while it's still hot.

If you can't finish the ready curry puffs, keep it frozen; reheat it whenever you feel like having.

Enjoy!

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Soulful Garlic Butter Prawn

Garlic-Butter-Prawn

Soulful Garlic Butter Prawn

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Soulful Salad

salad



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Soulful Coleslaw

Technorati Tags:

coleslaw



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Soulful Pecan Nut Chocolate Cookies

cookies





Soulful Pecan Nut Chocolate Cookies

Ingredients:

1 cups butter
2 cups flour
1 tsp. baking soda
1 cup granulated sugar
1 cups brown sugar
2 1/2 cups blended oatmeal (blend in blender until it becomes powdery)
1 tsp. salt
250g milk chocolate bar - eg. Cadbury chocolate bar (grated)
2 eggs
1 tsp. baking powder
1 1/2 pecan nuts (you can replace with other nuts)
1 tsp. vanilla


Method:

1. Preheat oven at about 190c
2. cream the butter and both sugars.
3. Add egg and vanilla
4. Add in all the dry ingredients - flour, oatmeal, salt,
baking powder, and soda.
5. Add chocolate chips, grated chocolate and nuts.
6. Use you palm and roll the mixture into balls and place two inches apart on a cookie sheet.
7. Bake for 10 mins at 190c.
8. When it's ready let it cool at the cookies rack before transferring to airtight containers.

This recipe will churn out about 60+ cookies

Note: you can add 350g of chocolate chips into this recipe (i was running out of chocolate chips that is why i opted it out)

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Soulful Moist Banana Cake

banana-cake---tin



Don't throw away the overripe bananas, keep them in the freezer because you can 'transform' them into a yummy banana cake. Banana cake has been my all time favourite. I have made the banana cake before but this time i tried out my new silicon loaf tin, i just love it, it's non-stick at all, i just flip a little and the whole cake slide out :)

Soulful Moist Banana Cake

Ingredients

125g butter
2 eggs (lightly beaten)
3 small or 2 large mashed banana
1tsp vanilla
1tsp baking soda
50ml milk
125g caster sugar (i use less about 115g because i don't like sweet cake)
345g self raising flour

Method

1. Pre-heat oven at 180C
2. In a mixing bowl cream butter, sugar and vanilla.
3. Add eggs one a time.
4. Add the mashed banana into the mixture.
5. Dissolve baking soda in milk.
6. Add flour and milk alternatively
7. Pour in a tin loaf and bak for about 35min at 180C


Note: Don't put too much banana as it will make the texture too wet.


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Soulful Chinese Jerky Pastry

My new invention, i give this pastry a name –

“Soulful Chinese Jerky Pastry “
.

I used the left over dough of my thin crust pizza and added the beef jerky that i made last night with the chicken loss that i made few hours ago. The texture is a little like calzone. One reminder, must serve while it’s hot otherwise the pastry will become hard. I used Chinese Jerky because it is tender and juicy when it is under the heat the flavor and the fragrant of course will trigger your taste bug.

Jerky-Pastry



Jerky-Pastry1

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Recipe Bank - Dave’s BBQ Sauce

Famous Dave's BBQ Sauce


Ingredients


2 slices hickory-smoked bacon (thick cut strips)
1/3 cup chopped Vidalia onion or other sweet onion
1/4 cup water
3/4 cup Peach Schnapps
1/2 cup baking raisins
1 large jalapeno pepper, finely diced
2 garlic cloves, minced
1/3 cup aged Alessi Balsamic vinegar
1/4 cup frozen tangerine juice concentrate
1/4 cup frozen pineapple concentrate
3 tablespoons molasses
2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 1/4 cups dark corn syrup
1 (12 oz.) can tomato paste
1/2 cup packed light brown sugar
1/2 cup Worcestershire sauce
2 tablespoons prepared mustard
2 teaspoons chili powder
1 teaspoon Maggi Seasoning
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1 teaspoon cayenne
1/4 cup Kahlua
1 teaspoon liquid smoke

1. Place bacon in large skillet and fry until crisp; drain; reserve
1 tablespoon of the drippings in skillet.

2. Add onions to skillet and over medium-high heat caramelize until
a dark golden brown.  Be careful not to burn; reduce heat to medium
low and deglaze pan with water.

3. Stir in schnapps, raisins, jalapeno and garlic; simmer 10
minutes or until mixture has a syrupy consistency; stir
occasionally to prevent sticking.

4. Remove from heat and transfer to blender (you may have to do it
in batches) and add vinegars, juice concentrates, molasses, lemon
and lime juices.  Puree and return to saucepan.

5. To saucepan, add corn syrup, tomato paste, brown sugar,
Worcestershire sauce, mustard, chili powder, Maggi Seasoning, salt,
red pepper flakes, black pepper and cayenne.  Mix well and bring to
low boil over medium heat; stir frequently.

6. Reduce heat to low; simmer 20 minutes, stirring occasionally.

7. Remove from heat; stir in Kahlua and liquid smoke.  Cool and
transfer to glass bottle; place in refrigerator.  When completely
cold, cover. Store in refrigerator.

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Soulful Chicken Floss

Chicken floss or pork floss usually serve as snack during Chinese New Year in Malaysia and Singapore and it goes well with Jerky (Bak kwa).


chicken-floss



Ingredients:

Ingredient
2 cups of shredded cooked chicken (pre-cook the chicken breast under low heat for at least 1hr before you get it shredded)

Seasoning
1 tbsp dark soya sauce(optional)
1 tsp light soya sauce
3 tbsp sugar
1/2 tsp white pepper
1/4 cup of chicken stock (the water that used to boil the chicken breast)


Method:

Mix all the ingredient B into a small skillet under medium heat stir constantly until the sugar dissolve, alternatively you can microwave it for about 40seconds ,stir until the sugar dissolved.

In an heated skillet / wok fry the shredded chicken on medium heat, stirring and pressing meat with the wok spatula to loosen the meat that are clustered until all the meat are loosen and light.

Sprinkle the seasoning with a small spoon, a little at a time, fry on medium low heat. Continue sprinkling little by little with the rest of seasoning and taste to adjust to the right sweetness and saltiness. Fry continuously until meat is dry and flossy.(fry longer if you want it to be really dry but some prefer it to be a little damp so that it tastes more juicy)

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Soulful Seafood Pineapple Fried Rice

pineapple-fried-rice1 pineapple-fried-rice

Soulful Seafood Pineapple Fried Rice



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Soulful Tuna Pizza





Soulful Tuna Pizza

What an achievement today, this is the first time i make pizza from scratch - from dough to the sauce. As usual i am very bad in decoration and the dough i rolled out has the 'deformed' shape, what a shame.


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Soulful Whole egg Mayonnaise

Mayo2 Mayo

Soulful Whole Egg Mayonnaise

A simple mayonnaise with a rich, creamy taste. Usually for mayo recipe most people prefer to use only egg yolk; i use the whole egg because i don’t want to waste the egg white :)

This recipe makes about 1 1/2 cups of ready mayo

Preparation Time: 10 min

Ingredients:

1 egg
1 tablespoon lemon juice
2 teaspoons Dijon mustard
Pinch sea salt
1 cup light oil ( vegetable oil, olive oil or canola oil)

Method:

1.Blend or process egg, juice, mustard and salt until well combined.
2.With the motor still running, add the oil in a slow, thin stream until the mixture is creamy and all the oil has been incorporated.
3.Store in the refrigerator for up to 1 week.



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The Benefits of UMF Manuka Honey

WHAT IS MANUKA HONEY?
Manuka Honey is produced from the flowers of two New Zealand plants. These are the Manuka and Kanuka trees but are generally referred to as 'Manuka Trees'. These are the New Zealand version of the Tea Tree.

Both the Manuka and Kanuka plants have historically been used by Maori and early European settlers for medicinal purposes. This use includes using the bark as a poultice, for colds, for flu, and stomach aches. Conductivity is an indirect measurement of the mineral content of a honey. Most flower honeys have low mineral content and a low conductivity. Manuka however has a high conductivity which averages 5.8 ± 1.54 SD.

WHAT IS SPECIAL ABOUT ACTIVE MANUKA HONEY?
'Active Manuka Honey' is Manuka Honey with additional antibacterial properties. These special properties are unique to New Zealand Manuka Honey and are quite remarkable. Awareness of these special properties is spreading with demand for this honey coming from around the world.

Most honeys are in some way antibacterial but normally this antibacterial activity is almost exclusively derived from Hydrogen Peroxide (H2O2) and is referred to as Peroxide Activity or PA. This is created from the activity of the enzyme Glucose Oxidase in honey. Like many enzymes, Glucose Oxidase is inactivated by light and heat. The stronger the light and/or heat, the faster it is inactivated. Active Manuka Honey has been found to have further antibacterial activity which, unlike other honeys, is derived from Non Peroxide Activity (NPA). This is more stable and is not affected by light and/or moderate heat. Not all Manuka Honey has this special quality and those that do are referred to as 'UMF Honey'. UMF stands for 'Unique Manuka Factors' and the higher the number the higher the antibacterial activity. This UMF activity is identified by testing in an independent laboratory.

MANUKA HONEY BENEFITS
In addition to tasting great Active Manuka Honey maybe used to treat many internal and external medical conditions. Honey was used to treat infected wounds as long ago as 2000 years before bacteria were discovered to be the cause of infection. Research has shown that ACTIVE MANUKA HONEY has the highest levels of antimicrobial action against a broad spectrum of bacteria and fungi. There are now many published reports describing the effectiveness of MANUKA HONEY UMF in rapidly clearing infection from wounds, with no adverse effects to slow the healing process. There is also some evidence to suggest that UMF HONEY may actively promote healing.

These are some of the internal conditions that Active UMF Honey maybe used to treat:

  • Acid Reflux
  • Diarrhoea
  • Duodenal Ulcer
  • Oesophagus Ulcer
  • Gastritis
  • H. pylori
  • Heartburn
  • Indigestion
  • Irritable Bowel Syndrome
  • Peptic Ulcer
  • Stomach Ulcer
  • Ulcerative Colitis
  • Up-set Stomach
To treat the above internal conditions use as follows:
Take one teaspoon of Active Manuka Honey on a small piece of food (bread, toast, etc), four times a day, 30 minutes before each of your main meals and before going to bed. Do not drink or eat anything else during this 30 minutes.
  • Morning Sickness - Mix half a teaspoon of ginger juice, one teaspoon of fresh lime juice, one teaspoon of mint juice and one teaspoon of UMF Honey. Take 3-4 times a day.

These are some of the External conditions that can be treated with Active UMF Manuka Honey:

  • Amputation Stump Wound (Diabetic)
  • Bed Sore
  • Burns (First, Second, and Third Degree)
  • Chemical Burn
  • Decubitus Ulcer
  • Diabetic Wound
  • Foot/Leg Ulcer (including Diabetic)
  • Foot Sore
  • Leg Sore (including Diabetic & open leg sores)
  • Open Wound
  • Scars
  • Skin Ulcer
  • Wound Infection
To treat these external conditions use as follows:
Apply Active Manuka Honey to sterilized gauze. Next apply the gauze with the UMF Honey to the affected area. It is recommended that you change the dressing every 12 hours.
  • Acne - After washing your face apply Active Manuka Honey as a thin layer. Leave for approximately 20 minutes and then wash off with warm water.
  • Abrasions
  • Athletes Foot
  • Minor Cuts
  • Scratches
  • Insect bites and stings
To treat these conditions apply UMF Honey to the affected area 2 -3 times a day.

Active Manuka Honey is also recommended as an external treatment for pets.

WHICH UMF MANUKA HONEY TO USE
UMF HONEY below UMF 10 is recommended for maintaining general health and good digestion. For indigestion, heartburn and diarrhoea we recommend UMF10 to UMF15. MANUKA HONEY UMF20 can treat gastroenteritis, stomach/peptic ulcers, duodenal ulcers, oesophagus ulcers, acid reflux heartburn, Irritable bowel syndrome, ulcerative colitis, H. pylori and up-set stomach. To treat external conditions any Active Manuka Honey above UMF10 is recommended.

MANUKA HONEY ADVANTAGES

  • 100% natural - New Zealand Manuka Honey is harvested from a clean green environment free of pollutants.
  • Low cost - UMF Manuka Honey is a low cost alternative to other medications.
  • Side affects - Using Manuka Honey has no known side effects.

Vegetarians
Manuka Honey is suitable for vegetarians.



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Soulful Oatmeal Butter Prawn



Today this didn't turn out as good looking as it suppose to be because silly me was in the hurry and nearly over cook the oatmeal because the temperature was too high (i was multi-tasking that time. Will cook this again sometimes soon, once i have it cooked will post the new photo, temporary just bare with me first.

Soulful Oatmeal Butter Prawn Recipe

Ingredients:

300g fresh prawns

2 tsp corn flour

2 to 3 chopped bird’s eye chilli or chili padi

2 sprigs curry leaves

3 tsp butter/margarine

4 tbsp fried oats

1 tsp sugar

1 tsp salt

4 cups of vegetable oil

Method:

1. De-vain the prawns and remove the head . Sprinkle corn flour over the cleaned prawns and mix evenly.

2. Prepare fried oats – add in oats in a hot wok and fry til the oats turn a shade darker. Remove and set aside.

3. Heat up oil in a skillet or wok. Once the oil is hot, deep fry the prawns until golden brown remove from oil and set aside.

4. Put butter/margarine in a hot skillet / wok, add in chilies and curry leaves. Fry til fragrant.

5. Add in prawns, sugar and salt. Finally add in the fried oats and stir till even.

6. Dish up and serve hot.

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Soulful Baked Lemon Cheesecake



Soulful Baked Lemon Cheesecake

Ingredients

Ingredient A (base)

250g plain biscuits

2 tsp nutmeg

125g melted butter

Ingredients B (cheese filling)

250ml thickened cream

3 eggs

1/2 cup caster sugar

2 tsp grated lemon rind

2 tbsp lemon juice

500g cream cheese at room temperature (i mixed ricotta cheese with cream cheese)


Method

For the crumb base

1. Use food processor to process the biscuits until crumbled. (Do it in 2 batch)

2. Add the nutmeg and melted butter into the crumbled biscuits and process until combined.

3. Press the crumb mixture into the base and sides of a greased baking tray / baking dish and refrigerate for at least 30mins

For filling

1. Preheat oven at 160C

2. Now place cream, eggs, sugar, rind and juice into food processor or mixer and process until well mixed

3. Add in cream cheese gradually until the mixture is smooth.

4. Pour filling into the refrigerated crust and bake in oven at 160C for about 50min or until firm (you can see a little crack on the top of the mixture when it is well baked

5. Cool in oven with door ajar.

6. Refrigerate for several hrs before serving

Tips: you can decorate it with some creams and fruits on top.

This is my topping : Banana and a dash of cinnamon


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My kick of the day – my love….Coffeeeeeeeeeee

coffee

 

  This is what makes my morning beautiful ;)

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Soulful Grilled Soy Honey Chicken Wings



Soulful Grilled Soy Honey Chicken Wings

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Soulful Ground Meat Puff Recipe







Soulful Ground Meat Puff

This is from my own inspiration.


Ingredients

500g ground beef
2 tbsp olive oil / cooking oil
1/2 cup water
2 tbsp corn flour
1 tbsp mixed herbs (Thyme, Rosemary, Marjoram, Basil, Oregano, Sage)

1 tbsp ground paprika
1 tsp nutmeg
2 tbsp soy sauce
2 tbsp sugar
1 tsp seasalt
2 cups of frozen mixed vege (corn, carrot,pea)
1 large onion cut into small cube
1 Red Capsicum cut into small cube
1 shredded carrot (optional)
4 tbsp shredded cheese
1 sheet pastry crust

Method

1. Heat oil in a skillet then add in onion and capsicum and fry until golden brown.
2. Add in ground beef, cook until the ground beef changes color.
3. Add in paprika, mixed herbs, soy sauce, sugar, seasalt.
4. Add in the mixed vege, lower the heat and let it simmer.
5. Mixed a cup of water with the corn flour in a bowl until the corn flour dissolved.
6. Pour the corn flour mixture into the beef and stir well and simmer for about 20mins.
7. Remove the beef mixture from heat.
8. Preheat the oven at 180c to 200c.
9. Lay the pastry crust flat on a board and cut it into 4 equal square.


10.Spoon the beef(don't spoon the liquid, make the filling as dry as possible as excessive liquid will come out during baking time) onto the small pastry crust and top with the shredded cheese. (as shown in the picture)


11.Fold it into triangle shape and seal the edge by pressing with a fork.(make sure the edges are sealed tightly as the liquid from the meat will come out and wet the pastry)


12.Now put the meat puff on the baking tray or you can put a layer of baking paper on the baking tray.
13.Bake for 10 to 15min depending on what time of oven you are using or until it turns lightly brown.
14.Remove from oven and serve hot.



Note: i would suggest you adjust the marinate ingredients to your own preferred taste. The mentioned ingredients are just for reference.(sorry im not that professional but i always like to make my recipes the 'forgiving' recipe).

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Cleaning Tips - Vinegar as Natural Cleanser

Vinegar as Natural Cleanser

All Around the House
1. To remove stickers that have been used to "decorate" furniture and other surfaces, moisten with vinegar. Let sit for at least ten minutes, then remove.

2. For persistent room odors, place a bowl of vinegar in the room overnight.

3. For spills on carpet, use a sponge or cloth to soak up as much liquid as possible. Then spray with a mixture of half vinegar, half water. Let stand for about two minutes, then blot with towel or sponge. Repeat as needed.

4. For more persistent stains, use a mixture of 1 teaspoon vinegar, 1 teaspoon liquid dish soap, and 1 cup warm water. Proceed as suggested above. When finished cleaning, dry using a hairdryer set on low.

5. To clean windows, spray with half vinegar, half water. Wipe clean with either newspapers or cloth.

6. To clean silver, pewter, copper, or brass, dissolve 1 teaspoon salt in one cup vinegar. Add flour to create a paste (1/4 cup or more). Apply the paste to the metal item, and let stand for at least fifteen minutes. Rinse with warm water and polish with a soft cloth.

7. No-wax floors can be cleaned with a solution of 1 cup vinegar per gallon of water for a shinier surface.

8. To clean wood paneling, use a mixture of 1/2 cup olive oil, 1/2 cup vinegar, and 2 cups warm water. Apply to paneling with a soft cloth. Dry with a clean cloth.

In the Bathroom
9. To remove corrosion or chemical build-up from showerheads, soak in vinegar overnight.

10. Remove stains from the toilet bowl by spraying with vinegar and spraying.

11. To remove soap build-up from faucets, clean with a mixture of 1 part salt to four parts vinegar.

12. Spray shower walls and shower curtain with vinegar to help prevent mildew.

In the Kitchen
13. To keep ants away, spray vinegar along doorways, windowsills, countertops - anywhere that ants are likely to appear. If you find an ant trail (path that ants use repeatedly), clean it with vinegar.

14. To remove odors from the sink or garbage disposal, pour in a cup or more vinegar. Do not rinse out again for at least an hour.

15. For a clogged drain, first pour in 1/2 cup baking soda. Then add an equal amount of vinegar. When the mixture finishes bubbling, rinse with warm water. (Note: some garbage disposals do not react well to this cleaning method; check with the manufacturer first.)

16. Wipe your hands with vinegar after chopping. It will remove strong scents like onion and garlic, as well as stains from fruit juices.

17. To clean wooden cutting boards, wipe with vinegar.

18. Remove strong odors. Rinse jars with a half and half mixture of vinegar and water to remove garlic or other strong odors. Boil water with several spoons of vinegar to remove the smell of burnt food from your kitchen.

19. Vinegar is an excellent cleaner for all kitchen surfaces - counters, refrigerators, stovetops.

20. To clean your microwave oven, put a microwave-safe bowl of 1/2 cup vinegar and 1 cup water in the oven, and cook long enough to boil. In addition to removing any lingering odors, this will loosen any baked-on food from the microwave's walls.

21. To remove coffee or tea stains from china, clean with a mixture of vinegar and salt.

In the Laundry
22. To keep colors from running in the wash, soak in vinegar before washing.

23. To decrease lint on clothing, add 1/2 cup vinegar to the rinse cycle.

24. Many persistent stains can be removed with vinegar: coffee, chocolate, ketchup, jam, cola, wine. Gently rub stain with vinegar, then wash.

25. To make your "brights brighter", add 1/2 cup vinegar to the rinse cycle.

26. For fresher cloth diapers, add one cup distilled vinegar to the rinse cycle. This will break down uric acid and remove both lingering stains and scents.

27. To remove scorch marks from an iron, rub with a mixture of vinegar and salt.

28. To remove soap residue from the washing machine, run an empty (no laundry) cycle with one cup vinegar added.

29. To remove the smell of smoke from clothing, add a cup of vinegar to a tub of hot water. Let clothing hang in the same room for several hours.

Pet Care
30. To keep cats off windowsills or other surfaces, spray with vinegar. This will also keep them from scratching upholstery (spray an unnoticeable area of the fabric first to make sure the vinegar doesn't cause a stain).

31. To keep dogs from scratching their ears, clean with a soft cloth dipped in diluted vinegar.

32. If your dog should have a run-in with a skunk, vinegar will take care of the smell better than even tomato juice. Using vinegar diluted 50% with water, rub the dog's fur. Rinse with warm water. Repeat as needed.

Note: plain white vinegar is the best for the following uses; cider and other vinegars may have unwanted side effects. Vinegar is used in 100% concentration unless otherwise specified.

Your Vinegar Spray Bottles
In addition to your regular bottle of vinegar, a really useful item is a spray bottle. Ideally, you want two--one with pure vinegar, the other with a half vinegar, half water combination. Having vinegar in a dispenser of this type makes its use much simpler in many cases.

source from Noël-Marie Taylor

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Cleaning Tips - Baking Soda as Natural Cleanser

Baking Soda as Natural Cleanser

Like vinegar, baking soda has three major things going for it as a cleanser:

  • It's non-toxic. Sure, eaten in large amounts it might make you feel unpleasant, but it's not poisonous.
  • It's multi-purpose. The suggestions in this article are only a few of the many ways that baking soda can be used as a household cleanser.
  • Best of all, it's CHEAP! The cost of baking soda (especially when purchased in several pound large boxes) is far less than that of any other, specialized cleaning agent.

Baking soda (or bicarbonate of soda, as it is also known) is a naturally occurring material, present in most organic life forms. It can be "made" from sodium carbonate, or soda ash. The soda ash is dissolved in a carbon dioxide rich solution, and sodium bicarbonate (baking soda) precipitates out.

As its name suggests, baking soda can be used for cooking. It can also be used medicinally, and, as we will discuss in this article, for cleaning.

In the kitchen

The kitchen is the most likely place to find baking soda. Don't stop with using it for baking, though!

1. A box or small bowl of baking soda in the refrigerator, freezer, or any cupboard will keep away unpleasant odors.

2. Similarly, baking soda will keep away garbage odors; sprinkle the bottom of the pail, and then sprinkle again after you put a new bag in.

3. Grease fires can be put out by sprinkling them with baking soda.

4. To clean surfaces, sprinkle baking soda on a damp cloth. Wipe, then rinse with clean water.

5. To remove stale smells from food containers, rinse out with hot water and baking soda. If the smell persists, let the container soak overnight in the baking soda and water mixture.

6. To clean silver, use a paste of 3 parts baking soda to one part water. Rub the paste onto each item, then rinse with warm water and dry with a soft cloth.

7. To remove scuff marks or grease spills from the floor, sprinkle with baking soda and then wipe with a warm, damp cloth. This is even safe for no-wax floors!

8. For burnt-on food in the bottom of pots, sprinkle with baking soda, then add hot water. Let soak overnight; the dried on food will come loose much more easily.


In the Bathroom

9.To remove stubborn stains from most surfaces, use a baking soda paste (3 parts baking soda, one part water). Apply, let stand, then scrub or wipe clean.

10. Hairbrushes and combs can be cleaned in a baking soda solution.

11. To avoid clogged drains, pour 1/4 cup baking soda down weekly. Rinse through with hot water.

All Around the House

12. To remove scents from a carpet, sprinkle with baking soda. Let stand for at least fifteen minutes, then vacuum. Repeat as needed.

13. If there is a smoker in the house, put baking soda in the bottom of each ashtray to keep away some of the stale smoke smell.

14. Baking soda in the litterbox will help prevent odors.

15. To quickly clean pets and remove "wet dog" odor, sprinkle with baking soda and brush out their fur.

16. To help remove spills, blot as much as possible. Then clean as you normally would. When finished, sprinkle with baking soda. Vacuum. This will decrease the chance that some of the spilled item will remain in the carpet and cause unpleasant odors later.

17. Children's toys can be cleaned using 1/4 cup baking soda in 1 quart warm water. Submerge in this mixture (or wipe with a cloth dampened in it), then rinse with clear water.

In the Laundry

18. Replace half of each measure of laundry detergent with baking soda to keep clothing fresh.

19. To remove grease stains, either add baking soda to the wash load or pretreat the stains with a baking soda paste.

20. Pretreat diapers in their pail with baking soda. This will keep odors from becoming overpowering between washings.

21. Baking soda increases the effectiveness of chlorine bleach. Add 1 / 2 cup to your laundry, along with the usual amount of bleach.

22. If you keep a laundry hamper, add some baking soda every day to keep the hamper from smelling between emptyings.

Outside the House (Yard and Garage)

23. Baking soda can be used to help clean up grease spills.

24. To remove burnt food from the grill, sprinkle with baking soda, then soak. After several hours, the charred pieces will come loose easily.

25. Lawn furniture can be easily cleaned with a rinse of 1/4 cup baking soda in 1 quart warm water.

26. The children's pool can be cleaned and have mildew removed by washing with baking soda in warm water.

27. Before packing away your camping gear after a trip, sprinkle with baking soda.

If you really get into using baking soda for cleaning, consider buying it in bulk; see if you can join a co-op or if your local natural foods or bulk store can order it for you. After all, it doesn't spoil, and the uses for baking soda are nearly endless!


source from Noël-Marie Taylor

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Recipe Bank - Famous Amos Cookies



Famous Amos Cookies Recipe

2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal &
blend in blender
to a fine powder)
24 oz. chocolate chips
1 tsp. salt
18 oz. Cadbury bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla

cream the butter and both sugars. Add eggs and
vanilla; mix together with flour, oatmeal, salt,
baking powder, and soda. Add chocolate chips,
Cadbury bar and nuts. Roll into balls and place
two inches apart on a cookie sheet.. bake for 10
minutes at 375 degrees. Makes 122 cookies..

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Recipe Bank - Nieman Marcus Cookies‏

NEIMAN-MARCUS COOKIES (Recipe may be halved as this makes heaps)

2 (500 ml) cups butter
680 g chocolate chips
4 (1000 ml) cups flour
2 (500 ml) cups brown sugar
2 tsp.. (10 ml) Bicarbonate of soda
1 tsp. (5 ml) salt
2 (500 ml) cups sugar
500 g Grated Cadbury chocolate
5 (1250 ml) cups blended oatmeal
4 eggs
2 tsp. (10 ml) baking powder
2 tsp. (10 ml) vanilla
3 cups (375 ml) chopped nuts (optional)

Measure oatmeal, and blend in a blender to a fine powder. Cream the
Butter and both sugars. Add eggs and vanilla, mix together with flour,
Oatmeal, salt, baking powder, and bicarbonate of soda. Add chocolate
Chips, grated Chocolate and nuts. Roll into balls, and place two inches
Apart on a cookie sheet. Bake for 10 minutes at 375 degrees (180 C).

The above quantities make 112 cookies. Enjoy!

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Soulful Miso Soup



Soulful Miso Soup

I just love Miso soup, i wasn't a big fan of Miso Soup last time but after awhile i was kind of addicted to this soup, healthy and yummy, one of the best soups i would vote.

I actually made this soup about a month back but just didn't post it, i love this recipe because it is easy and delicious.

Ingredients:

3 cups dashi soup stock
1 block tofu
3-4 tbsps miso paste
1/4 cup chopped green onion
1 sheet of seaweed cut into strip or rectangular size about 1cm or 2cm long

Method:
Put dashi soup stock in a pan and bring to a boil. Cut tofu into small cubes and add them to the soup. Simmer the tofu for a few minutes on low heat. Scoop out some soup stock from the pan and dissolve miso in it. Gradually return the miso mixture in the soup. Stir the soup gently. Stop the heat and add chopped green onion and seaweed.


Note:Do not boil the soup after you put miso in.

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Soulful Cauliflower Tofu Mushroom Soup Recipe


Soulful Cauliflower Tofu Mushroom Soup Recipe

This recipe is actually a healthy way to have a creamy based soup like the mushroom soup. I use the cauliflower and tofu blend into puree to substitute the cream / sour cream.

Ingredients

Cauliflower
Tofu
Mushroom
Everyday season herbs
Mixed herbs

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Soulful Chicken Rendang Recipe


Soulful Chicken Rendang

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Soulful Fried Calamari


Soulful Calamari

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Gula Melaka Sago Pudding with Banana


Soulful Gula Melaka Sago Pudding with Banana.

This is a popular dessert in Malaysia & Singapore, very easy to prepare, i added mashed banana in this recipe to make it more fun :)



Ingredients

250g palm sugar / coconut sugar (Gula Melaka)
2 cups of sago (tapioca seed)
2 cups of coconut milk (well chilled)
1 mashed banana (optional)


Method


1. Soak the sago in the water for about 1 hour.
2. Bring a large pot of water to boil and add in the sago gradually when the water is boiled.
3. Stir frequently as the water returns to the boil, to avoid them sticking. The sago will float to the surface and be transparent when cooked.
4. Strain and rinse with cold water a couple of times to remove the starch.
5. Prepare the jelly mould (you can use a couple of small jelly moulds or just a big one), half fill the mould with the sago if it is a small mould to be served individually; or fully fill the jelly mould if it is the big one.
6. Refrigerate for 2 hours, or until set.
7. Stir palm sugar and water over medium heat and stirring constantly, until the sugar dissolves.
8. Simmer for 5 minutes, until the syrup thickens.
9. Remove from the heat and cool.
10. To serve, un-mould the sago (for those half filled moulds) ; for big mould cut it into wedges or whatever shape you like and and top with a little of the sugar syrup and coconut milk.
11. You can top the mashed banana as you preferred.

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Ginger Spring Onion Egg Gravy Noodle / Yee Mee



Will get back on the recipe because i didn't measure while cooking, be back soon....

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Recipe Bank - Chicken Pasta

Chicken:
4 tablespoons vegetable oil
6 skinless boneless chicken breast halves
3/4 cup bread crumbs
1/4 cup grated Parmesan cheese
1 cup milk
2 tablespoons flour

Cajun Sauce:
1 tablespoon butter
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
3/4 small red onion, chopped
3 whole garlic cloves, minced
1 teaspoon crushed red pepper
1 1/4 pints whipping cream
1 cup low-salt chicken broth
4 tablespoons fresh basil, thinly sliced
1 cup grated Parmesan cheese
1 package bow-tie pasta
1 cup mushrooms, sliced
salt and pepper

Melt butter in heavy large skillet over medium-high heat. Add
yellow and red bell peppers, mushrooms, and onion to same skillet
and saute until crisp-tender, about 4 minutes.

Add minced garlic and crushed red pepper to skillet and saute 2 or
3 minutes.

Add whipping cream and chicken stock. Simmer until sauce re-heats
and thickens slightly, about 5 minutes.

Add basil and 1 cup grated Parmesan cheese to sauce, stirring to
incorporate. Season sauce to taste with salt and pepper. Reduce
heat to low, simmer. Sauce will reduce and thicken.

Cook chicken:
Wash and drain chicken breasts. Pound until very thin, as thin or
thinner then 1/4-inch thick (the thinner the chicken breasts the
better).

Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in
dish for dipping.

Dip chicken in breadcrumb mixture and then in milk and then back in
breadcrumbs.

Place in fry pan that the oil has been heated and fry at medium
high temperature until golden, crisp, and cooked through. Add more
oil as needed. Remove and drain chicken. Keep warm.

Meanwhile, cook bow-tie pasta in large pot of boiling salted water
until tender but still firm to bite. Drain and return to pot. Add
sauce and toss to coat.

Place pasta with sauce on plate, and top with chicken breast.
Serve, passing additional Parmesan separately.

Serves 6

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Soul Recipe - Chee Cheong Fun with Thim Jiong





Sorry for the food presentation, i am really bad at this :(



Soulful Chee Cheong Fun with Thim Jiong (Sweet sauce) and Chilies with garlic.

I wanted to do this Chee Cheong Fun recipe from scratch but didn't have enough ingredients like rice flour and wheat flour so i decided to go for the easy or rather 'lazy' way, i use rice paper as the chee cheong fun ;).
But i made the Chilis with garlic and the Thim Jiong by myself from scratch and it tastes great.
Instead of looking for recipe i let my cooking sense run wild, i created the Thim Jiong by myself by adding whatever i think is possible to be in the recipe hehe...told ya! i am very adventurous when it comes to inventing recipe. ^_^

Ok here you go the Original Chee Cheong Fun Recipe

Ingredients

Batter
150g rice flour
1½ Tbsp Wheat starch flour or Tapioca flour
2 Tbsp Corn flour
1 Tbsp Oil
450ml Water
½ tsp Salt
1 tbsp of chopped spring onions
2 tbsp of chopped dried shrimps (soak in warm water to loosen / soften the texture)
1/2 cup of fresh shrimps

Thim Jiong ( Sweet sauce)
2 tbsp Lee Kum Kee Hoi Sin Sauce
1 tsp sesame oil
1 tbsp of vegetable oil
1 tsp soy sauce
2 1/2 tsp of brown sugar

Method:

Chee Cheong Fun
1. Mix the rice flour, wheat starch and corn flour together.
2. Add water slowly and stir continuously.
3. Add the oil and salt and mix thoroughly.
4. Set mixture aside for at least an hour.
5. Prepare your steamer. Place an oiled plate onto the steam tray.
6. When the water is boiling, ladle and spread a thin layer of batter onto the preheated & oiled plate and
and a sprinkle of chopped dried shrimps and shrimps. Steam for about 3-5 mins until the rice sheet is formed.
7. Remove the plate from the steamer and use a flat spatula to roll up the rice sheet and transfer to a plate.

8. Serve with Thim Jiong and Chili.

Thim Jiong
1. Heat the oil on a small skillet / wok on low heat.
2. Add the Hoi Sin Sauce, brown sugar, soy sauce and sesame oil and stir continuously for about 3min and remove from heat before it is served.


*Note: my lazy recipe is use the rice paper to wrap the dried and fresh shrimps and some spring onion and steam it for 3mins, this is easy but the texture of the rice sheet definite can't beat the fresh batter like the above mentioned ingredients.

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About This Blog

This blog is about my food creations.
Please feel free to share your thoughts about food.
I love everything to do with food :)

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