Simple life...

Ingredients: Small kampong chicken 1/4 cup of glutinous rice Cloves of garlic Few seedless red dates 1 or 2 small ginseng roots (for stronger taste, you can add in red ginseng) A can of Gingko nuts 1. Wash and rinse your chicken in cold running water. 2. Soak 1/4 cup of sweet rice for 1 hour. 3. Stuff the chicken with the glutinous rice, ginseng root, a few seedless red dates, 3-4 cloves of garlic and a can if gingko nuts. Place it in a pot. 4. Pour water into the pot and boil it over high heat for 20 minutes. When it starts boiling, skim off any foam and fat that rises to the surface Then pour in more water and boil it over medium heat for 40 minutes. 5. When it cooks properly, the chicken will be easily pulled apart by chopsticks. 6. Serve it with salt and pepper.

Ingredients: 1 cup of all purpose flour 2 cups of milk 3 eggs 1 pinch of salt Vegetable oil Toppings: Maple syrup Jam Fresh fruit Ice cream Instructions: Mix the flour and the milk in the mixing bowl. Mix with a whisk. Add the eggs in one at a time whisking all the time. Add the salt. Mix to get a smooth batter. Stand to rest for 20 to 30 mins. Heat the frying pan or the skillet. Take some oil and coat it evenly on the pan. Take some batter, about ¼ cup and pour it into the pan swirling so that it can spread evenly and thinly. Allow cooking. Check the crepe with a spatula to see if the underside is brown. Flip it over. Allow to brown on the other side. Remove to serving plate and add the toppings. Tips: If you cannot swirl it fast enough, spread it with a ladle in a circular motion so that it is even. You can fill it with fresh fruits and fold it into a semicircle and serve,

Crepes: makes 12-14 crepes 1 1/2 cups flour 1 tablespoon sugar 1/4 teaspoon salt 1 teaspoon vanilla 1 cup milk 2 tablespoons melted butter 2 eggs Sift dry ingredients together. Mix wet ingredients (except melted butter), making sure eggs are beat thoroughly. Add wet ingredients to dry, and stir until all lumps are gone. Stir in melted butter. Heat a skillet on medium heat. Melt butter, add olive oil, or use an oil spray to coat the pan. Add batter with a 1/4 cup measuring cup to the hot skillet. Let cook for about 30-60 seconds. Remove and store in between wax paper while cooking the remaining crepes. Note: You can use a flat ladle to spread the mixture on the wok, outwards and evenly. Fold the crepe into half and add your favourite toppings! For me, strawberries, whipped cream and choc sauce! Bon appetite!

Ingredients: 3 whole boneless chicken breasts MARINADE: 2 tablespoons light soy sauce 1 tablespoon cooking wine or dry sherry a few drops of Chee Seng Sesame oil 2 tablespoons flour 2 tablespoons cornstarch 2 tablespoons water 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon vegetable oil SAUCE: 1/2 cup water 1 cup chicken broth 1/8 cup vinegar 1/4 cup cornstarch 1 cup sugar 2 tablespoons dark soy sauce 2 tablespoons Chee Seng Sesame oil 1 tsp chili paste, or more if desired 1 clove garlic (minced) OTHERS: 2 tablespoons Double Pagoda Roasted Black Sesame seeds 3 1/2 - 4 cups peanut oil for deep-frying Methods: 1. Cut the chicken into 1-

Ingredients: 1 pig's trotter (cut into pieces) 100g black beans 600 old ginger 5 tbsps Chee Seng Sesame Oil 1 litre water 350ml black vinegar 3 tbsps hua diao wine Seasonings 1 tbsp rock sugar (crushed) 5 tsp salt 5 tbsps light soy sauce 1 1/2 tbsps dark soy sauce Methods: 1. Soak black beans in water for 2 hours and cook till softened. Drain and set aside. 2. Lightly flatten old ginger and cut into pieces. Blanch the pig's trotter, rinse and drain. 3. Heat up Chee Seng Sesame Oil in a wok and saute old ginger till fragrant. Add pig's trotter and stir-fry till fragrant. Add black beans, water, sweetened black vinegar, seasonings and stir-fry evenly. Remove. 4. Tra

Ingredients: 1 pig's kidney 60g pork (sliced) 2 bunches mian xian 50g shredded ginger 2 tbsps Chee Seng Sesame Oil 1 ybsp hua diao wine 80ml yellow wine 700ml water some salt to taste Methods: 1. Rinse the pig's kidney, cut into halves and remove the white glands. Cut surface of pig's kidney in a criss-cross pattern. Soak in water with hua diao wine for 30 minutes. Remove and rinse. Blanch pig's kidney in boiling water. Remove and drain. Add marinade, mix well and marinate for about 15 minutes. 2. Blanch mian xian with boiling water. Drain and transfer to thebowl. 3. Heat up Chee Seng Sesame Oil and saute shredded ginger. Add

Ingredients: 100 g All-purpose floor 1/4 teaspoon Salt 1 teaspoon Ground Black Pepper 1 Egg - lightly beaten 100 ml Water 500 g Shrimp-shelled and deveined 2 tablespoons Cornstarch 1 tablespoon Sesame Oil 2 tablespoons Honey 1 tablespoon Sesame Seeds Oil for deep frying Methods: 1. Sift flour and salt and pepper into a bowl. 2. Make a well in the center, add egg and water, and gradually mix in the flour. 3. Beat to a smooth batter and set aside for 10 minutes. 4. Meanwhile, toss shrimp in cornstarch and coat well. 5. Shake off any excess cornstarch. 6. Add shrimp to batter and coat well. 7. Heat oil in wok and add shrimp, a few at a time. 8. Cook until

Deep Fried Bananas with Caramel and Sesame Seeds Ingredients: 100 g Plain flour 50 g Potato flour 4 Medium bananas 200 g Sugar 2 tablespoons Toasted Sesame Seeds Oil for deep-frying Methods: 1. Mix the two flours together in a large bowl adding in a glass of water (200-250 ml. 2. With a wooden spoon mix well until you create a smooth paste. 3. Cover the bowl with a cloth and leave to rest in a cool place for about 20 minutes. 4. Heat the oil in a tall saucepan. 5. Slick the bananas in 1 cm thick slices and dip them in the flour paste. 6. Deep-fry them in a tall saucepan of hot olive oil for approximately one minute until golden. 7. Drain on kitchen paper. 8. In the meantime, melt the sugar in a small pan with four tablespoons of water and stir un

Chicken Rice (Rice only) Ingredients: 100 ml Canned chicken stock 220 ml Water 200 g Thai Jasmine Rice 1 teaspoon Double Pagoda Garlic Oil 2 teaspoons Double Pagoda Ginger Oil 1 teaspoon Double Pagoda Sesame Oil Methods: 1. In a rice cooker, add water and chicken stock. 2. Stir in ginger oil, garlic oil and sesame oil. 3. Then add rice. Cook (Alternative for chicken stock, combine 300 ml water with 1 tablespoon granulated chicken stock).

New york cheesecake Ingredients 85g Butter 140g digestive biscuits, about 10 biscuits 0.5 tbsp caster sugar 1 tbsp Cocoa powder 60g dark chocolate chips For the filling: 900g full-fat soft cheese, such as Philadelphia cheese 250g golden caster sugar 3 tbsp plain flour 1.5 tsp vanilla extract 1 lemon, grated zest 1.5 tsp lemon juice 3 large Eggs 1 egg yolk 284ml Soured cream For the soured cream topping: 142ml Soured cream, (or fresh cream sharpened with lemon juice) 1 tbsp caster sugar 2 tsp lemon juice Method 1. Melt the butter in a medium pan. Remove the pan from the heat and stir in the biscuit crumbs, sugar, cocoa powder and chocolate chips. 2. Pre-heat the oven to 240C/gas 9. Line the base of a 23cm spring form cake tin with non-stick parchment and brush the sides of the tin with melted butter. 3. Press the biscuit crumb mixture onto the cake tin base - don't press it down too firmly though. Leave to one side while you make the fillin

Chocolate swirl cheesecake Ingredients 150g dark chocolate, 70% cocoa solids 275g caster sugar 225g digestive biscuits, crushed 150g Butter, melted 2 tbsp Sugar 500g full-fat soft cheese 142ml carton of Soured cream 1 tsp vanilla extract 4 Eggs Method 1. Preheat the oven to 170°C/gas 3. 2. Melt the chocolate and 125g of sugar in a bain-marie (a bowl suspended over a pan of simmering water). Set aside to cool slightly. 3. Meanwhile make the biscuit base by mixing together the crushed digestives, melted butter and sugar. Press into a 20cm spring-form tin. 4. In a large bowl, beat the cream cheese, remaining caster sugar, soured cream, vanilla extract and eggs until well-mixed. 5. Divide the mixture between 2 bowls. Add the melted chocolate mixture to one portion and mix in thoroughly. 6. Spoon in alternate amounts of the plain cheese mixture and the chocolate one onto the biscuit base. Bake for 50 minutes until firm, Cool before serving.

  How to ? Cover 2-qt. microwave-safe dish, cook bacon on high for 4-5 minutes or until crisp. Remove with slotted spoon to drain; set aside. Drain clam juice into the drippings. Stir in potatoes and onion. Cover and cook on high for 8-10 minutes or until potatoes are tender, stirring once or twice. Stir flour into ¼ cup of milk; add to potato mixture. Stir in salt, pepper and remaining milk. Cover and cook on medium for 6 minutes, stirring once or twice. Let stand for 3-5 minutes. Stir in clams and butter. Garnish with bacon and parsley.

  How to ? Place 24 small foil candy cups in miniature muffin cups or on a baking sheet. Spoon ½ teaspoon pecans into each; set cups and remaining pecans aside. In a 2-qt. microwave-safe bowl, combine chocolate and butter. Microwave at 50% power for 1-½ to 2 minutes or until melted. Stir in cream and extract. Beat with an electric mixer until slightly thickened, scraping sides of bowl occasionally. Immediately pour into prepared cups. Top with remaining pecans. Refrigerate until set.

How to ? In a cup or small bowl, mix together the unpopped popcorn and oil. Pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. Fold the top of the bag over twice to seal in the ingredients. Cook in the microwave at full power for 2 ½ to 3 minutes, or until you hear pauses of about 2 seconds between pops. Carefully open the bag to avoid steam, and pour into a serving bowl.

How to ? Peel potatoes only if the skin is tough, otherwise, just scrub and rinse them. Cut potatoes vertically, into thin slices, but not all the way through. Lay a spoon next to the potato to prevent knife from cutting all the way through. A wooden spoon works great. Put potatoes in a baking dish. Fan them slightly. Sprinkle with salt, and drizzle with the melted butter. Sprinkle with herbs. Bake potatoes at 425 degrees for about 50 minutes. Remove from oven. Sprinkle with cheeses. Bake potatoes for another 10-15 minutes until lightly browned, cheeses are melted, and potatoes are soft inside. Check for doneness with a fork. To microwave: Prepare potatoes as above, and place in a microwave safe dish or pan. Sprinkle with melted butter and herbs. Microwave on High power for 10 minutes, rearranging the potatoes after 5 minutes if your microwave does not have an automatic turn table. Let rest for 5 minutes. Sprinkle with grated cheese and Parmesan cheese.

Mississippi Mud Cake Preparation Time: 20 minutes Microwave Time:  10 to 15 minutes   Cake 1 1/4 cups all-purpose flour 1 1/2 cups white granulated sugar 1/2 cup unsweetened cocoa powder 1 stick butter or margerine, melted 4 eggs 1 tablespoon vanilla extract 1/2 cup miniature marshmallows Frosting 1/2 stick butter, melted 1/4 whipping cream 1/4 cup unsweetened cocoa powder 4 cups powered sugar Place the stick of butter in a large, microwave-safe bowl, and microwave on high for about 30 seconds until melted.  Mix in the sugar, cocoa, eggs and vanilla.  Beat the mixture together until thoroughly mixed.  Finally, stir in the flour.    Pour the batter into greased, microwave-safe, square baking dish. Place in the microwave and cook on high for 10 to 13 minutes, until a toothpick comes out clean.  Sprinkle the marshmallows over the cooked cake as soon as it come out of the microwave, and let the marshmallows melt on top.  To make the frosting, combine the melted butter, cream

    Preparation time: 10 minutes Microwave time: 37 minutes Standing time: 15 minutes 4 cups homemade or purchased marinara sauce 1 handful fresh basil, washed and chopped 1 teaspoon dry oregano 1 clove garlic, minced 1/2 cup water 8 ounces dry lasagna 1/2 pound ground turkey 2 cups shredded Cheddar cheese 1 cup cottage cheese 2 cups shredded mozzarella cheese In a large, microwave-safe bowl, combine the marinara sauce, water, fresh basil, minced garlic and oregano.  Pour a small amount of sauce into the bottom of a 7- by 11-inch microwave-safe baking dish, and spread out to coat the entire bottom of the pan. Rinse uncooked lasagne noodles with cold water, and place 1 layer of the noodles into the marinara sauce-coated pan. Next, crumble a layer of uncooked turkey on top (about 1/3 of the ground turkey should be used in each layer). Next, add a thin layer of cottage cheese, and then top that with about 1/3 of the Cheddar cheese and 1/3 of the mozzarella cheese. Repeat t

Mini-Microwave Vanilla Cake Preparation Time:  10 minutes Microwave Time:  2 to 4 minutes 1/4 cup all-purpose flour 1/4 cup white sugar 2 tablespoons milk 1 tablespoon white vinegar 3 tablespoons applesauce 1/2 teaspoon baking soda 1 tablespoon vanilla extract 1 egg Cobmine the flour, sugar, milk, vinegar, applesauce, baking soda, and vanilla extract together by whisking vigorously, until smooth. Next, beat in the egg. Spray a large cereal bowl with non-stick cooking spray, and pour  the smooth batter into the cereal bowl (may fill more than one bowl, just pour into multiple bowls until mix is gone). Baking one bowl at a time, place it in the microwave on high for 2 to 4 minutes, until a toothpick comes out clean.  Let cool before serving or frosting!

Berry Delicious Coffee Cake Preparation Time: 25 minutes Microwave Time: 11 to 15 minutes 1/4 cup graham cracker crumbs 1/2 cup butter 1 1/2 cups all purpose flour 1 cup granulated sugar 1 tbsp cinnamon 2 1/2 tsp baking powder 1/3 cup butter 1 cup milk 1 egg 1 cup frozen blueberries, thawed and drained 1 cup frozen strawberries, thawed, drained, and chopped 1 cup powdered sugar 1 tbps vanilla extract 1 tbsp water Begin by greasing a 9×9″ glass (microwave-safe) cake dish. Combine the graham cracker crumbs with 1/2 cup of melted butter, and press into the greased dish to form a crust along the bottom. Mix together flour, granulated sugar, cinnamon, baking powder, 1/3 cup melted butter, milk and egg in a large bowl, until fully mixed. Pour half of the batter over top the crust, and then layer half of the blueberries and chopped strawberries onto the batter. Then repeat with another layer of batter and berries. Microwave the cake, uncovered on high, for 11 to 15 minutes,

Ingredients - Eggs (any number, but make sure they cover only one layer in the pot) - Boiling water - 100ml light soy sauce - 1 tsp dark soy sauce (add more if you prefer a darker colour) - 1 tsp sugar (A) Herbs and Spices - 2 tbsp black, non-floral tea (preferably Chinese tea such as pu-er 普洱, tie guan yin 铁观音 or oolong 乌龙) or 2 black tea leaves bag (if using tea bag, only use the tea filter bag, cut away the string and paper handle) - 1 cinnamon stick - 2 star anise - 2 small pieces of dried tangerine/orange peel - 3 cloves - 6 peppercorns, lightly bruised - 2 small pieces of dang gui aka Angelica sinensis, Chinese Angelica Root, 当归 (optional, for the herbal taste) For extra herbal taste (optional, for step 4 below) - 5 pieces of dang gui - 1 tsp wolfberries, soaked in water for at least 5 minutes Directions 1. Prepare hard boiled eggs till they are 80% cooked. To do that, place eggs in saucepan of cold water (enough water to cover eggs). Bring to a boil for about

Ingredients: (A) 500g Chilled butter (Golden churn canned butter) 200g Condensed milk 2tbsp Rum liquor 150gm Cake flour 3/4tsp Lapis spice (All spice) 20 Egg yolks (use large egg - 65-70g each) 140g Castor sugar 2tsp SP (optional - help to stabilise the egg yolk mixture and reduce the bubbles, also make the cake softer) (B) 10 Egg whites 90g Castor sugar 1/4tsp Cream of tartar Method: Preheat oven to 200 deg C top and bottom heat. Warm up a 9 or 10 inches square tin before greasing and lining the base with baking paper. (1/2 recipe uses 7 inches square tin) 1. Cream butter, condensed milk and rum liquor at medium speed for abt 5-10 mins until fluffy and creamy. Add in the sifted flour and spice. Mix well and set aside. 2. Whisk egg yolks, sugar and SP at max speed until thick. (Note: if using SP, only take 3-4 mins to whisk till thick but without will need about 10mins) Add this mixture into Step 1 (butter mixture) gradually till well mix. 3. Whisk egg whites, su

Rating: 8/10 Nail biting: 9/10 ~~~~~~~~~~~ It's a scary movie...made me pulled n twisted my man's pants at those nail biting scenes... It ends with an unexpected twist at the ending...I tot the father was possessed by the devil...instead he was possessed by the granny with a wedding veil on, the one who haunted him when he was young! All throughout some scenes, I got goose pimples...e....horrible feeling.... Yeah, sometimes, you have to pay extra attention to all those details that your kid is drawing...they may give you some clues... The movie review mentions that this is abstracted frm a true story... I wonder how true is it but never doubted abt it.... I believe tat there are times, when somethings cannot be explained.......