Indonesian Style Steamed Chicken Rice (Nasi Tim Ayam)

So many Indonesian restaurants nowadays in Singapore, but none sells this dish
Yummy and loved by my family :)

What you need:

For the chicken:

3 cloves of garlic, crushed

1 large onion, chopped

600gr chicken breast, diced

1 can button mushroom, cut

butter, sesame oil, light soya sauce, kicap manis, oyster sauce, a little sugar, pepper

For the rice:

3 cups rice

5 cloves of garlic - crushed

butter, sesame oil, light soya sauce

For the soup:

1 chicken breast bone

1 big pot water

How to make....

Chicken:

Heat butter and sesame oil. Fry onion and garlic til fragrant

Add chicken, stir til change colour

Add soya sauce, kicap manis, oyster sauce, pepper, sugar and button mushroom. Stir well

 

 

Rice:

Heat butter and sesame oil. Fry garlic til fragrant, mix with rice

Cook rice in rice cooker using the chicken stock as required

 

 

Soup:

Bring to boil chicken bone and water 

 

 

Prepare melamine bowls (heat proof)

Put chicken at the bottom of each melamine bowl

Add rice on top of the chicken til almost full

Put bowls in the steamer, steam for 30’

Take out from the steamer

Put the bowls upside down on the plate

 

 

Serve with soup on the side, chopped spring onions and fried sliced garlic

Abby's 5th Birthday

I have bought edible images for Abby's bday cake - both @home and @school

Cupcakes for bday @home

It's Princesses and Ballerinas images
And Cars to avoid Ian being jealous keke....

Cupcakes upclose - covered with choco icing and sprinkles
























Adapted from Aunty Yochana blog, it is supposed to be Chocolate Chips & Mints Cupcakes, but at the very last minute I realized I was out of peppermint essence duh!
But without it, the cupcakes still turned out perfectly yummy! :)
What you need:

220g butter
180g caster sugar
3 eggs
200g self-raising flour
2 tbsp cocoa powder
4 tbsp chopped fresh mint leaves
100g chocolate chips
1 tsp peppermint essence

For the mint icing: (I didn't make this either - made before and it's perfect!)

120g unsalted butter
1/8 tsp salt
120g icing sugar
1 tsp peppermint essence
a drop of green colouring
some chocolate chips as decoration

Cream butter and sugar till well combined, add in eggs then add in flour and cocoa powder. Mix until well combined and smooth
Add in the mint leaves and chocolate chips
Scoop batter into paper cups and bake at 175C for about 25 mins or till cooked
Leave to cool on a cooling rack.
For icing: cream butter, salt and sugar till smooth. Add in colouring and essence and pipe onto cupcakes. Decorate with some chocolate chips.


And now Carebears cake for bday @school

Cake upclose with M&M choco + marshmallow

 

Recipe is also from Aunty Yochana

What you need:

A
60g cocoa powder
125g hot water
180g fine sugar
B
130g unsalted butter
50g sugar
130g self-raising flour
3 eggs
1/8 tsp salt
1/2 tsp vanilla essence

Mix ingredients Aand let it cool
Cream butter with sugar till creamy
Add in salt and vanilla essence
Add in eggs one at a time till evenly blending before the next addition
Pour in cocoa powder mixture gradually then add in the self-raising flour
Pour into a 8" round tray and bake till cooked at 175C for about 60 mins


Abby was so thrilled with both cakes :)

Supreme Chocolate Cupcakes

Never get tired of chocolate. Never get tired of cupcakes.
They are my kids :)
Decided to try this then - from Precious Moments

 

Soft, chocolaty - yum!

What you need:

57g cocoa powder
1/3 cup boiling water
106g cake flour
220g castor sugar (original recipe: 250g)
2 1/8 tsp baking powder
167g unsalted butter
3 large eggs
1.5 tbsp vanilla extract

Preheat oven to 180degC
Combine cocoa powder and boiling water to form a paste. Set aside
Sift together all the dry ingredients. Set aside
Whisk eggs and vanilla extract together. Add a third of the cocoa mixture to the egg mixture. Whisk till all incorporated
Add the remaining cocoa mixture and the butter to the dry ingredients mixture and mix together for 1.5 mins
Add the cocoa egg mixture to the cocoa dry ingredients mixture in 2 separate addition
Mixing for 30 seconds between each addition.
Ensure all the cocoa egg mixture is well blended
Fill each cupcake liner 3/4 full
Bake for 20 min

Bought some ready to use fondant from Poon Huat
I've been curious in trying decorating cakes with fondant - it's the trend nowadays

Say hi to Mr Cat and Ms Panda :)

Ms Panda

Mr Cat

Heart

This is really my very first time handling fondant - blindly doing everything without guidance whatsoever, plus no proper tools
I must say this ain't easy - it's again back to one's gifted hands, and I don't think I am :)
So I am pretty proud with my this work - perhaps with more proper tools and more practice, I can do better and I won't be surprised if I can get hooked by it :)
We'll see! :P

Indonesian Style Chicken Porridge

Abby was down with throat infection last week, high fever, slight cough and runny nose, haizzz...
Her appetite wasn't good at all, so I decided to cook something easy to swallow
What else if it's not porridge?
Being selfish and want to entertain my own craving for Indonesian food, I decided to cook this porridge :P

What you need:

For the porridge:
2 cups rice
1 chicken breast bone
a little salt, water

For the topping:
shredded steamed chicken breast (original recipe is fried, but it's a little too tough for my kids so i opt to steam instead - it's healthier too!)
chopped spring onion
dong chye (preserved salted vegetables) - washed and drained
fried onion
yu tiao - toast for 2mins and cut
small prawn / onion crackers
a dash of light soya sauce and sesame oil

For the chilli:
big red chillies, boil for a few minutes, chopped after boiled
salt, sugar

Cook the ingredients for porridge altogether til the consistency desired - keep stirring to avoid burning at the bottom of the pot
I do not make it so thick cos it'll thicken when cooled

Place porridge in a serving bowl
Put shredded chicken, dong chye, fried onion, spring onion, yu tiao, crackers
Additional light soya sauce and sesame oil is recommended for best flavour

For the chillies: mix all ingredients in the food processor and pulse

Note:
- Some people in Indonesia loves to add raw eggs at the bottom of the bowl before adding the porridge in 

For my kids, I only use the shredded chicken, yu tiao, crackers and spring onion - well I skipped the crackers for Abby cos of her throat condition, and she still loved this porridge :)
Ian really loved yutiao, he had his spoon on one hand and yu tiao on his other hand :P

Kwayteow Soup

This dish is so nice and the soup is so tasty without anything added - all comes from the ingredients put in
Adapted from Little Corner Of Mine

What you need:

For the soup:
chicken bone - I use 1 chicken breast bone
3 stalks celery - cut into 2
2 carrots - cut into 3 chunks
2 yellow onion - halved
a piece of ginger - smashed
2 stalks of lemongrass
a pot of water

For the topping:
fried fish balls
tofu fish cake and/or cheese tofu
minced pork
fried shallots
kwayteow - prepare as directed

Boil all the soup ingredients, simmer for 2 hours
After simmering for 1.5hour, add in all topping except fried shallots and kwayteow and bokchoy
Before putting off the fire, bring to boil, then add in bokchoy, off heat
And for me, I prefer to discard the celery and onion cos it's too soft to eat, also the ginger and the lemongrass so the taste of these 2 ingredients will not to over powering

Prepare kwayteow in a serving bowl and pour the soup over
Sprinkle fried shallot before eating and eat with chilli padi mixed with soya sauce

Simple, nutritious, delicious!
Perhaps the next time I cook this dish again I'll take a better snap of it - with the complete ingredients! :)

Cheesy Pasta

Okay, I shall start one by one in order....

This pasta dish is adapted from Little Corner Of Mine with some adjustment
My kids aren't so fond of tomato based pasta dish, so most of the time I always cook the same kind of creamy pasta for them
Been looking around for other recipes for a change and decided to give this a try
It's a hit with the kids! :)

What you need:

4 portions of macaroni - cooked as directed, set aside (original recipe used pasta shell)

zest of 1 lemon

4 cloves of garlic - crushed

1 cup frozen carrot/green peas/corn

1/2 chicken breast - diced (I try to avoid prawn as much as possible since iI suspect Abby is allergic to it - to be confirmed though)

1/2 cup milk to mix with 1/2 cup water
100g grated cheddar cheese
Italian herb seasoning, garlic salt, black pepper, sugar, olive oil, parmesan cheese powder for topping

Heat oil, fry garlic and lemon zest, sautee quickly, add in frozen veggies, chicken - stir well

Add in milk and cheese, stir til cheese is melted

Add in cooked pasta - stir well

Season with Italian herb seasoning, salt, pepper and sugar

Serve hot with parmesan cheese powder

*Big yawn* Too late to continue updating...I will continue tomorrow okie...
Nite nite :)

Asparagus With Enoki Mushroom

One of the vegetables I seldom cook yet it's one of my fave, asparagus, mixed with enoki mushroom, both are oh so crunchy :)

What you need:

Asparagus, cut into 2, discard the bottom part
1pack enoki muchroom, discard the bottom part
Oyster sauce, a little oil, salt. sugar, a little water

Heat oil in frying pan, sti fry asparagus for 1minute, sprinkle a little salt
Remove from heat and arrange on serving plate
Reheat the oil, stir fry enoki mushroom til soften, add in oyster sauce, a little salt, sugar and water
Mix well, off heat, arrange on top of asparagus