This Christmas, I'm mighty proud of myself!

It's perfect!

Stir fry vegetables in my Happy Call

Log cake

Left over beef with salad

Makan_16: CNY feasting

Makan_11: Comfort Food- Myojo noodle

Makan_11: Tuna fusilli

Heh. This was my attempt to recreate what I saw on Ai's blog.
http://aixxx.wordpress.com/2011/03/08/1234/

It was ok, the sauce was too watery and it was pretty tasteless according to my 2 biggest fans and food tasters :)

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Makan_11: Lian's Curry from Malacca

Last Sunday I cooked chicken curry. I loved the end results, the gravy was thick and spicy and we cleaned out the pot the next day with bread.


This packet of spice was bought in Malacca and it was expiring on 30 Mar 11. *yeeps*
I need to go to Malacca again.

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N is for Nuts

Roasted almond and pumpkin seeds

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Makan_11: Fusilli

Pasta: sausage and mushroom fusilli with
diced tomatoes



Salad: Alfafa sprouts, baby olives, tuna with mayo and jap cucumber

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Makan_11: My first attempt at making wrap

Oven baked turkey ham with rocket leaves , alfafa sprouts and cheese wrap.
Made a mistake by adding cheese to the wrap, makes it salty.



Healthy mini carrots




Canned potato with garlic soup



Tuna with alfafa sprouts and snowpea sprouts

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Makan_10: Oct and Nov

Cheng Kee (herbal mix) Emperor chicken 

cous cous with roasted chicken from cold storage

vegetarian pasta

hamburger steak with sunny side up (purplecreme's farwell =()

Ribeye steak at Marche (Z's farewell)

+++++

there're just too many farewells... =*( .. sad.

Home cooked: Beef with asparagus

Continuing my cooking adventure with beef, I fried it with asparagus on a separate day. Found the meat not as tender as I would like. Not sure if it's the cooking time of the beef or the cut of the beef. Would have liked it if there were more gravy to eat with rice. Will try cooking it again too.

Shin Jaga with beef and carrot

I picked this recipe from Our Adventures in Japan.

Here's the recipe.

Love the sweet and salty taste of the gravy, but I added too much stock. 

According to the recipe, I was suppose to cook till the liquid evaporate, but I chose to cover the lid and let the meat simmer. I will try it again another day.

Hubby loves it too! By the way, love the plate with the bunnies! :)

Here's the picture of the dashi (stock) packet that I used. 

Today's dinner

Cabbage with left over roast pork  (烧肉）from R's birthday

Asparagus with pine nuts

The day we tasted臭豆 for the very first time

smelly beans (臭豆）with belacan

tofu with sunflower seeds

Baked shin potatoes with asparagus

I made this today for the fun of it. Learnt a lesson, I overcooked the asparagus. Should used the bigger type for such cooking. I love blue plates and kitchen wares.

Post Christmas stuffings

I'm stuffed from X'mas day!

X'mas was spent at Ron's place with turkey, ham, pasta, baked fish and cheese & lemon tart! And the great thing was she packed food for my mummy that's enough for all 3 of us!

so we had:

1. Tomato based pasta sauced which I added minced pork into and we had it for lunch yesterday.  ( My mum had it for dinner too.)

2. Turkey gravy that she pureed with celery and carrot (I think - I wasn't really paying attention when we pureed the sauce). I just fried some onions and chicken thigh meat with the sauce, and stewed it with potatoes and carrots. I diluted it with chicken stock. And judging the amount we have in the pot, we'll have it for tomorrow's meal as well. I think the gravy will taste so good with toast wholemeal bread. oh yums!

3. another container of pasta that I will leave for a couple more days. maybe make a salad or something.

++++

I went out with hubby to Orchard road yesterday. There were lots of family taking pictures with half dressed reindeers and with the tree at Ngee Ann city. It's nice to see the lights. But I have a little rant.. I just hate it when there's live singing in departmental stores like Centrepoint and the sound system is too loud. That takes the joy away from shopping. Seriously, how can you think clearly when the singer is blasting into your ear drums when you are trying to make a decision? I'm more of a background music person when shopping.

Which brings me to...

"Dong Dong Dong Chang" music for CNY that's arriving in 6 weeks time, exactly on Valentine's Day. Oh boy, and it's all happening again.

Dinner was..

spaghetti with olive oil, green pepper and corned beef and honey baked chicken from cold storage.

+++

a walk with you to library in this cool cool weather. slight drizzle. umbrella. you me.

Pasta

My family loves pasta and I prefer the tomato based pasta anytime. So once in awhile, my mum would ask " Should we have pasta for dinner?" and I would take my favourite pasta sauce stored in a jar out and proceed to cook!

My all time favourite: 

Leggo's Tomato, Olive and Chilli.

When I'm feeling healthy, I add in chicken meat, but on days when I want to eat more processed food, I add in chopped luncheon meat. I used angel's hair and I topped it with lots of cheese!

I love olives and I'm enchanted by the arrays and varieties of olives at the counters of Cold storage and Market Place. There are so many types to choose from!

利利分明 Fried Rice

I've got a feeling that the mandarin characters are not quite right, but what  meant to say is that "every grain of rice is distinct".

I have watched a lot of TV shows that show how to fry a good plate of fried rice, the heat must be right and the motion of frying must be quick. 

Frying "利利分明" rice the "TV" way is tiring! Haha.. I tried it 2 Sudays ago. I have learnt that the best way to fry rice is to heat the oil, pour in the beaten egg, then the rice and fry it VERY quickly! This is to ensure that each grain of rice is coated with the egg and that the rice do not clump together.

By frying with the correct heat temperature can ensure that the rice is not too soggy.

Ok, so this is just a one time experiment and it is far from perfect... but just look at my rice.. it looks so good eh?