Mushroom steam egg

Ingredients
2 eggs
1/2 cup of water(can mix in some mushroom water)
1 mushroom, chopped
1 tablespoon soy sauce
1/2 teaspoon salt
white pepper

Mix all ingredients together. Steamed for about 15 minutes. Able to prepare without much effort.

Hairy gourd with egg tofu

Ingredients
1 hairy gourd
1 egg tofu
garlic
dried small shrimps
2 tablespoons light soy sauce
some salt to taste

This time I chopped the hairy gourd into big pieces instead of the shredded ones outside. Then, I had the egg tofu pan fry awhile before adding to the hairy gourd.
These are the small shrimps I used because I ran out of the normal baby prawns(xia mi).

These tofu went really well with the hairy gourd. Some lightly pan-fried egg tofu.

Oreo cheesecake

This is a simple no-baked cheesecake.


Ingredients for filling
250g philadelphia cream cheese
45ml milk
50g icing sugar
1 tbsp vanilla essence or rum
1 whole pack of oreo cookies, remove the centre cream for half of the cookies, break them into big pieces
250ml whipping cream
10ml lemon juice
3 tbsp boiling water

Ingredients for base
110g oreo cookies without the centre cream, crushed into fine crumbs
40g melted butter

1. Make the base by mixing the crushed cookies and butter. Spread on the bottom of the pan and freeze it.

2. Prepare the filling. Whipped the cream until almost done, add in sugar and vanilla essence. Whipped till its done.

3. Add milk and boiling water into cream cheese, stir till softened. Add in whipped cream and lemon juice. Mixed evenly.

4. Add in the oreo cookies. Mixed evenly. Spread evenly onto frozen base. Freeze it for at least 4 hours till its harden. Serve cold.

I didn't had any cake mould, so I replaced it with a box. This was made with half the ingredients cause I only had half a packet of cream cheese left. Here is another picture of one yummy slice. It turns out very delicious when totally frozen, but I had difficulty slicing it.

Black pepper shitake with angel hair pasta

Ingredients
50cents angel hair pasta, al dente
5 fresh Shitake, sliced
1 spoon oyster sauce
1 spoon light soy sauce
2 tablespoons ground black pepper
3 spoons chopped garlic
3 tablespoons butter

1. Heat up butter lightly in wok. Add in garlic.

2. Add shitake and stir for 1-2 minutes. Add in oyster sauce and light soy sauce. Stir around. Add black pepper.

3. Put in pasta. Stir and mixed shitake and sauce with pasta. Serve hot.

Some big red chilli could be added to enhance the black pepper taste. But I was just using some leftover ingredients to cook this pasta, so I omitted the chilli. Normally, I qould prefer angel hair pasta because of its thinness and also it cooks al dente in just 2 minutes. Spaghetti would required 13-15 minutes.

Salted fish beansprout

Ingredients
3 handfuls Beansprouts
2 big chilli, sliced
2 dried shitake, soaked and sliced
10g salted fish, cubed
some chopped garlic
2 spoons light soy sauce
salt to taste
cooking oil

1. Heat up cooking oil. Fry salted fish till slight crispy. Drain salted fish and put aside.

2. Add garlic into oil. Before garlic browns, add in chilli and shitake.

3. Till you smell the mushrooms, stir in salted fish. Add beansprouts.

4. Add in the rest of the seasonings. Stir till beansprouts are just right.

Becareful not to overcook beansprouts or it will lose it crunchyness. Quite a troublesome dish cause of the ingredients you need to prepare. But its worth it when you get the results!!

Stir fried chye sim

Ingredients
1 packet chye sim
1 spoon light soy sauce
some chopped garlic
salt to taste
cooking oil

1. Heat up cooking oil and add in garlic.

2. Add in chye sim before garlic browns. Add soy sauce and salt to taste.

A very easy vege dish which I would normally suggest when I am lazy. This smaller size chye sim are easy to wash and prepare.

Stir fried Kang Kong with belachan

Ingredients
2 bundles kangkong
2 tablespoons belachan
1 spoon light soy sauce
Half a bowl dried baby prawns
3 tablespoons chopped garlic
some cooking oil
some salt to taste

1. Heat oil in wok. Add in chopped garlic and dried baby prawns.

2. Fry till you smell the baby prawns or just before garlic browns. Add in belachan and stir.

3. Add in Kang Kong, soy sauce and some salt. Fry till kang kong is cooked.

Amount of belachan can be reduced if you do not want it too spicy. The baby prawns that I used are not what people normally called 'xia mi'. Its another kind which are smaller in size (look in the photo). Its normally used in malay food like mee rubus. Kangkong is one of my favourite vegetables. I especially love to crunch on the stems.

Shanghai Green with Mushrooms

This is a simple stir-fried vegetable.


Ingredients
1 pack of Shanghai green
5 dried shitake mushrooms, soaked and sliced
oyster sauce
some chopped garlic
salt

1. Heat oil in wok. Add garlic. Fry for a while.
2. Add in Mushrooms before garlic browns. Stir around.
3. Add in Shanghai Greens. Stir fry.
4. Put in oyster sauce. Add a little salt to taste.
Easy to do dish. Goes along well with rice.

Simple noodle

Ingredients
Angel hair pasta (50cents)
oyster sauce (2 tablespoon)
dark soy sauce (1 tablespoon)
chilli of your choice (1 tablespoon)
hot water (1 tablespoon)
shallot oil (1 teaspoon)

1. Cook the noodles according to the instructions given. Drain the water.
2. Mix noodles with the rest of the ingredients.

I like this type of pasta due to it being tiny strands of noodles. The noodle can be change to egg noodles where you can easily find in supermarkets nowadays. Adding some char siew or prawns and veggies to it will make a great meal. In this case, I was lazy so I made do with the noodles only.

Instant prawn noodle (Dried/Soup)

This instant prawn noodle wa recommended by Little Corner of Mine. The brand name is 'Ibumie'. Nice recommendation by her!

Feeling bored with just soup noodle, I made my own dried prawn noodles using the instant noodles. Just cooked like the soup noodle but separate the noodles from the soup. Here's a view of it.

For the noodles, I added some oyster sauce, dark soy sauce and this chilli my mum bought the other day from one of the stores at Farmart Centre. I added the shallots on top of the noodles last.

This chilli contains some vinegar and it goes well with my noodles. I think I will return another time to buy a few more bottles.

Chinese white radish soup

Ingredients
1 large white radish(skinned and chopped into pieces)
3 dried octopus
250-300grams of pork ribs
3-4 bowls of water for soup

1.Wash the porks ribs with salt and pepper. Boiled about 2 bowls of water and put in the pork ribs for about 5 seconds and remove(this is to remove the meaty smell).
2.In the pot, boiled 3-4 bowls of water. Placed in slightly cooked pork ribs, chopped radish and dried octopus. Boiled for 1 hour till radish are soft. Serve hot.

This soup is known to remove the heatiness in our body. I always love to cooked this soup as it is simple and delicious. Dried octopus is prefered than dried cuttlefish due to its unique taste. It tastes better if you are able to boil longer, but becareful not to let it dry out. A must try if you love carrots!

Miso soup with Enoki mushrooms

I bought this packet of instant miso soup at Daiso. It costs $2 and had 3 individual packs inside. I guess its red miso. I still prefer the instant white miso I bought last time at cold storage and also NTUC. All you had to do was to mix hot water with the miso paste and dried wakame and you get your soup.

I found it quite plain so I added some Enoki mushrooms. The enoki mushrooms came out with a slight miso taste in it which I would say its nice. I love enoki mushrooms so I added 1 whole packet into 2 servings of miso soup. Instead of just adding hot water, I brought it to boil till the mushrooms were cooked. Enoki mushrooms can be replaced with Shitake mushrooms(dried/fresh).

Here's a picture of my yummilicious miso soup!

Dried beancurd, barley with ginko nuts

This is the first time I cooked this dessert and it turned out well. My mum loves it and she ate two bowls of it. For myself, I ate 3 bowls in a row. Its simply delicious.

Ingredients
pearl barley (1 cup)
dried beancurd (1 packet, rinsed with water) (I bought those they sell at NTUC fairprice)
18 quail eggs (boiled and shelled)
pandan leaves (washed and bundled)
1 canned ginko nuts (I used canned ones for convenience)
rock sugar (amount may vary, add to the sweetness you prefer)
water (I add till my pot was 3/4 full with barley inside)

1. Add pearl barley and pandan leaves to water. Bring to boil and continue for 15 minutes.
2. Remove pandan leaves and scoop up the cooked barley grains. Leave the barley grains aside for later use.
3. Add beancurd and ginko nuts. Cook for 5 minutes. Add rock sugar to taste.
4. Lastly, add in quail eggs and boiled until beancurd is soft and smooth.
5. When serving, spoon some barley grains together with the dessert soup.

I placed one bowl in the fridge, and had it cold. It was nice too. I simply love the quail eggs in the dessert. They had a slight sweet taste. The dessert was even nicer when left overnight.