Pikachu dinner with steamed threadfin and toufu plus vege soup
Wednesday, April 15, 2009
Spaghetti Bolognese with Honey Glazed chicken wings
This is what Mummy had prepared for our zoo trip this morning. The honey glazed chicken wings was recommended by Waipo and it tastes great with minimal cooking required. Just put them into the oven for 15 mins and it's done.
Ingredients
For the sauce (serves 4) You can choose to buy the mushroom sauce or beef bolognese sauce off the shelf from supermarkets
300g Minced beef
450g Onions, chopped
2 400g tins of chopped tomatoes
150g tomato concentrate
6 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
2 tablespoons oregano
two cloves of garlic
1 tablespoon honey
one splash of worcester sauce
Ingredients
For the spaghetti
Spaghetti
Water
2 tablespoons olive oil
1 teaspoon salt
2 tablespoons butter
Freshly chopped basil
Parmesan cheese
Preparation
1. Press the garlic.
2. Pour olive oil into a large saucepan, add the onions and fry them in the olive oil until they change colour.
3. Crumble the mince into the onions and fry it until it is completely done (no red bits left).
4. Continue frying the mince and the onions while stirring to let some of the water that has accumulated evaporate.
5. Now add the tomatoes, the tomato concentrate, the honey and the spices.
6. Let the whole lot simmer for an hour with no lid on the saucepan - this is to let some of the water evaporate so that will make it tastier.
Preparing pasta
1. Roughly 150g of pasta per head (reduce accordingly for kids)
2. Boil a lot of water (1 liter per 100g), add some olive oil and salt. When the water is boiling, add the pasta.
3. Boil 10 - 12 minutes for spaghetti.
4. Drain away the hot water and rinse the spaghetti under the tap water for a min.
5. Put the saucepan back onto your hob and add 2 tablespoons of butter.
6. Melt the butter.
7. Put the pasta back into the saucepan and heat it up while turning it until it's hot. The pasta will taste great, not stick together and be just right!
Lastly, pour the pasta sauce over the spaghetti and add some of the parmesan cheese and it's done!!!
CP Honey Glazed Chicken wings
Ingredients
For the sauce (serves 4) You can choose to buy the mushroom sauce or beef bolognese sauce off the shelf from supermarkets
300g Minced beef
450g Onions, chopped
2 400g tins of chopped tomatoes
150g tomato concentrate
6 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
2 tablespoons oregano
two cloves of garlic
1 tablespoon honey
one splash of worcester sauce
Ingredients
For the spaghetti
Spaghetti
Water
2 tablespoons olive oil
1 teaspoon salt
2 tablespoons butter
Freshly chopped basil
Parmesan cheese
Preparation
1. Press the garlic.
2. Pour olive oil into a large saucepan, add the onions and fry them in the olive oil until they change colour.
3. Crumble the mince into the onions and fry it until it is completely done (no red bits left).
4. Continue frying the mince and the onions while stirring to let some of the water that has accumulated evaporate.
5. Now add the tomatoes, the tomato concentrate, the honey and the spices.
6. Let the whole lot simmer for an hour with no lid on the saucepan - this is to let some of the water evaporate so that will make it tastier.
Preparing pasta
1. Roughly 150g of pasta per head (reduce accordingly for kids)
2. Boil a lot of water (1 liter per 100g), add some olive oil and salt. When the water is boiling, add the pasta.
3. Boil 10 - 12 minutes for spaghetti.
4. Drain away the hot water and rinse the spaghetti under the tap water for a min.
5. Put the saucepan back onto your hob and add 2 tablespoons of butter.
6. Melt the butter.
7. Put the pasta back into the saucepan and heat it up while turning it until it's hot. The pasta will taste great, not stick together and be just right!
Lastly, pour the pasta sauce over the spaghetti and add some of the parmesan cheese and it's done!!!
CP Honey Glazed Chicken wings
A day at the zoo
Daddy and Waipo are on leave today therefore they planned for a zoo trip but the weather wasn't quite cooperative. It started to pour the moment we reached there. The rain didn't stop totally even after our breakfast but we went ahead anyway. Luckily it was a weekday today and we could take the free tram rides around. The trip ended with lunch at Ah Meng restaurant and some "chasing" of the pygmy hippos.
Winnie The Pooh cutters that Mummy bought from BentoMarket
Her stuffs run out fast so got to grab the moment you see anything you like.
Cute Piglet and Pooh mini ham & cheese "sandwiches"
Mummy had wanted to bring this to the zoo for our breakfast but we finished them at home.
Rain, rain, go away ...
Breakfast at Ah Meng restaurant
Monkeys that scare the wits out of Reyden (forgot what's the name)
Kisses from RR
Yummy Spaghetti bolognese with honey glazed chicken wings. See here for recipe.
Meal time
1st time on the new stroller
Fun with the hippo
Umbrella kids
Winnie The Pooh cutters that Mummy bought from BentoMarket
Her stuffs run out fast so got to grab the moment you see anything you like.
Cute Piglet and Pooh mini ham & cheese "sandwiches"
Mummy had wanted to bring this to the zoo for our breakfast but we finished them at home.
Rain, rain, go away ...
Breakfast at Ah Meng restaurant
Monkeys that scare the wits out of Reyden (forgot what's the name)
Kisses from RR
Yummy Spaghetti bolognese with honey glazed chicken wings. See here for recipe.
Meal time
1st time on the new stroller
Fun with the hippo
Umbrella kids
Tuesday, April 14, 2009
Our simple dinner
Mummy had finally do something better for our dinner. Not that she hasn't been doing anything for it but cos this house shifting exercise had left her quite drained out of energy. Therefore we've been having our dinner as normal as it can be, in a normal bowl, normal plates, no fanciful decor or cartoon characters. Well, at least we see our Barney plates and some variations in our food tonight. Hope Mummy don't lose the momentum and get nicer things done soon.
Our simple dinner of rice, meatballs, cherry tomatoes, fishballs from Mummy's yong tau foo soup and dinosaur nuggets
The Sadia brand chicken nuggets. It comes in packs of dinosaur shapes and some cute shapes as well. Mummy and Waipo think it's nice too. This actually will come in handy on days that Mummy don't have enough time to prepare better meat dishes for us.
Our simple dinner of rice, meatballs, cherry tomatoes, fishballs from Mummy's yong tau foo soup and dinosaur nuggets
The Sadia brand chicken nuggets. It comes in packs of dinosaur shapes and some cute shapes as well. Mummy and Waipo think it's nice too. This actually will come in handy on days that Mummy don't have enough time to prepare better meat dishes for us.
Something different ...
Mummy seems to be in a mood for cooking today. For those who cook will probably understand that daily cooking and being in a mood to cook are different. Daily cooking will usually be the same old dishes that Mummy can cook without much hassle or difficulties and most often the dishes had been cooked for more than 10times in our household (and it's boring ...) However there'll be times when Mummy's in the mood for special dishes as in something that she had not try before or something that needs more effort and time to prepare. Just like today ...
She came back from the NTUC Fairprice Xtra with 5 big bags that cost $88 of meat, ingredients, herbs, vege and etc... Of cos that includes the food for the next few days as well. And not forgetting the book "Bento lunches" that she bought out of impulse.
Mummy had craved for gingko nuts with barley and beancurd skin since last Fri when Aunty Charmaine prepared that for the gathering so she decided she'll cook that today.
Here's the recipe for Mummy's version
Ingredients:
100g pearl barley
200g canned gingko nuts
50g dried beancurd skin (about 2 pieces of the Sun Kee brand)
100g rock sugar
3 litres water
2 pandan leaves, knotted
2 egg whites (can add one more if you like it to have more egg white)
10 red dates (optional)
Method:
1. Tear beancurd skin into small pieces then soak in water till soft.
2. Put washed barley, pandan leaves, beancurd skin, red dates and 2 litres of water into a pot and bring to boil. Simmer for 50 minutes or until barley grains are soft.
3. Add the remaining 1 litre of water, gingko nuts and simmer for another 1/2 hour. Add rock sugar and simmer for another 10 minutes.
4. Beat egg whites lightly and pour slowly into pot to form thin strands of cooked egg white. Stir well to mix.
5. Serve hot or cold.
The beancurd skin that Mummy found at NTUC. It breaks easily into pieces before cooked and after cooked, it has got a soft and smooth texture.
Gingko Nuts with Barley
The other different thing she'll be cooking is the soup. We are going to have Niang Dou Fu soup tonight! And mind you, it's not something which she throws in chicken stock cubes to cook. She had got corn, soy bean and ikan bilis to make the stock for the soup.
A little note about the ingredients:
Soy Bean
Soybeans are considered by many agencies, including the US Food and Drug Administration, to be a source of complete protein. A complete protein is one that contains significant amounts of all the essential amino acids that must be provided to the human body because of the body's inability to synthesize them. For this reason, soy is a good source of protein, amongst many others, for many vegetarians and vegans or for people who cannot afford meat.
Ikan Bilis
Fishes that has edible bones like sardine and ikan bilis are rich in calcium.
Sweet corn
Cooked sweet corn has significant antioxidant activity, which can substantially reduce the chance of heart disease and cancer. Cooked sweet corn also releases increased levels of ferulic acid, which provides health benefits, such as battling cancer.[
Yong Tau Foo soup base
Ingredients:
150g Ikan bilis, rinsed
2 cloves of garlic, peeled and smashed
450g Soy bean
1 bi-colour sweet corn, cut into 3
1 stalk of spring onion, chopped
2½ litres water
Seasoning:
1 tsp salt or to taste
½ tsp sesame oil
Pepper
Method:
1. Heat up oil in wok. Put the ikan bilis into the wok and deep fry till they turn golden brown. Scoop up and let the oil drip dry. (This step is optional. The deep frying of ikan bilis 1st will give the soup a slightly better taste)
2. Bring water to a boil and add the ikan bilis, sweet corn and soy beans. Cook to boil, then reduce the heat and simmer for about 2-3 hours. Drain the stock and throw away the residue of ikan bilis, soy bean and corn.
3. Add in the yong tau foo ingredients you want and bring the soup to boil for 5-10mins.
4. Sprinkle some chopped spring onions, add the 1/2 tsp of sesame oil and a dash of pepper and serve.
Look at this ... The stock that is full of nutrients.
The book that Mummy spent $13 on and regretted
She came back from the NTUC Fairprice Xtra with 5 big bags that cost $88 of meat, ingredients, herbs, vege and etc... Of cos that includes the food for the next few days as well. And not forgetting the book "Bento lunches" that she bought out of impulse.
Mummy had craved for gingko nuts with barley and beancurd skin since last Fri when Aunty Charmaine prepared that for the gathering so she decided she'll cook that today.
Here's the recipe for Mummy's version
Ingredients:
100g pearl barley
200g canned gingko nuts
50g dried beancurd skin (about 2 pieces of the Sun Kee brand)
100g rock sugar
3 litres water
2 pandan leaves, knotted
2 egg whites (can add one more if you like it to have more egg white)
10 red dates (optional)
Method:
1. Tear beancurd skin into small pieces then soak in water till soft.
2. Put washed barley, pandan leaves, beancurd skin, red dates and 2 litres of water into a pot and bring to boil. Simmer for 50 minutes or until barley grains are soft.
3. Add the remaining 1 litre of water, gingko nuts and simmer for another 1/2 hour. Add rock sugar and simmer for another 10 minutes.
4. Beat egg whites lightly and pour slowly into pot to form thin strands of cooked egg white. Stir well to mix.
5. Serve hot or cold.
The beancurd skin that Mummy found at NTUC. It breaks easily into pieces before cooked and after cooked, it has got a soft and smooth texture.
Gingko Nuts with Barley
The other different thing she'll be cooking is the soup. We are going to have Niang Dou Fu soup tonight! And mind you, it's not something which she throws in chicken stock cubes to cook. She had got corn, soy bean and ikan bilis to make the stock for the soup.
A little note about the ingredients:
Soy Bean
Soybeans are considered by many agencies, including the US Food and Drug Administration, to be a source of complete protein. A complete protein is one that contains significant amounts of all the essential amino acids that must be provided to the human body because of the body's inability to synthesize them. For this reason, soy is a good source of protein, amongst many others, for many vegetarians and vegans or for people who cannot afford meat.
Ikan Bilis
Fishes that has edible bones like sardine and ikan bilis are rich in calcium.
Sweet corn
Cooked sweet corn has significant antioxidant activity, which can substantially reduce the chance of heart disease and cancer. Cooked sweet corn also releases increased levels of ferulic acid, which provides health benefits, such as battling cancer.[
Yong Tau Foo soup base
Ingredients:
150g Ikan bilis, rinsed
2 cloves of garlic, peeled and smashed
450g Soy bean
1 bi-colour sweet corn, cut into 3
1 stalk of spring onion, chopped
2½ litres water
Seasoning:
1 tsp salt or to taste
½ tsp sesame oil
Pepper
Method:
1. Heat up oil in wok. Put the ikan bilis into the wok and deep fry till they turn golden brown. Scoop up and let the oil drip dry. (This step is optional. The deep frying of ikan bilis 1st will give the soup a slightly better taste)
2. Bring water to a boil and add the ikan bilis, sweet corn and soy beans. Cook to boil, then reduce the heat and simmer for about 2-3 hours. Drain the stock and throw away the residue of ikan bilis, soy bean and corn.
3. Add in the yong tau foo ingredients you want and bring the soup to boil for 5-10mins.
4. Sprinkle some chopped spring onions, add the 1/2 tsp of sesame oil and a dash of pepper and serve.
Look at this ... The stock that is full of nutrients.
The book that Mummy spent $13 on and regretted
Saturday, April 11, 2009
Sengkang Fire Station Open House
We were invited by Aunty Fi and Aunty Caryn for a visit at the Sengkang Fire Station Open House this morning. Mummy wasn't quite keen in it initially but since we had no programme on so we went ahead. It turned out that the visit was quite a fun and interesting one. Apparently we had fun climbing up and down the civil defence vehicles, having a go at the fireman water spray, taking a ride around the vicinity in a fire engine and etc ...
The visit was followed by lunch at Brewbakers at Anchorvale CC. This is the 2nd time that the 3 families had lunch there and the food had been pretty good. We finished the spaghetti Mummy ordered for us and ate some of Daddy's and her food as well.
Thank you Aunty Fi and Aunty Caryn for the great time spent!
In the civil defence ambulance
On board the fire engine
Having a go at spraying with the hose
Uncle handing out vest for Little Firemen
With our friends - Danial, Yazmin and Ian
Getting ready to move off
"Firemen" taking a rest to drink water
The visit was followed by lunch at Brewbakers at Anchorvale CC. This is the 2nd time that the 3 families had lunch there and the food had been pretty good. We finished the spaghetti Mummy ordered for us and ate some of Daddy's and her food as well.
Thank you Aunty Fi and Aunty Caryn for the great time spent!
In the civil defence ambulance
On board the fire engine
Having a go at spraying with the hose
Uncle handing out vest for Little Firemen
With our friends - Danial, Yazmin and Ian
Getting ready to move off
"Firemen" taking a rest to drink water
Friday, April 10, 2009
An evening at T3
Mummy knew that we probably won't be sleeping early cos we woke up from our nap at 5pm (dead tired after all the kids left) so she brought us to T3 for a walk. She didn't let Daddy know till we were back else he'll definitely say no. Anyway we were quite well-behaved except when Reyes had to go to the toilet and Reyden tried to "run away". Mummy says T3 is a good place for us to hang out next time when Daddy's on duty cos it's spacious, has a playground, food outlets and not too far from our home.
All ready to go out
By the water feature
Fun at playground
Pole dancing?
What's Barney eating?
Kissing Barney
Reyes and a handsome boy
Ice-cream kids
All ready to go out
By the water feature
Fun at playground
Pole dancing?
What's Barney eating?
Kissing Barney
Reyes and a handsome boy
Ice-cream kids
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