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Post-Eid

September 7, 2012
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Hello again everyone! Eid (the celebration after 30 days of fasting) had come and will be going soon. There had been a lot of merry making and cleaning up. It had been fantastic, although I wish we had done a lot more visiting.

Here are some pictures to share.

20120907-105846.jpgLights Up in Geylang, Singapore

20120907-105916.jpgNew cushion covers

20120907-105929.jpgLast day of Ramadan

20120907-105942.jpgFestive Goodies in Tulip Jars (made those covers myself)

20120907-110003.jpgMy husband’s nephew in a Malay costume

20120907-110028.jpgAngry birds in my noodle soup

20120907-110127.jpgChocolate Chip cookies

You can imagine all the excess fat I lost during the fasting month is back on within a few days. And it continues to weekly. Gasp!


5th of Ramadan

July 25, 2012
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There is about 4 hours more to go before we can break our fast. But I’ve already finished cooking because I’ll be going for my tutoring duty (Maths, I’m a Maths tutor) after this. As planned, today is a fried-food-day (isn’t everyday?? Tsk.).

I intended to make some burgers, throw in some eggs and dollops of baked beans but realized that I don’t have any more eggs (all used up for my toffee brownies). So I made a tempura batter and lather up some crabsticks and prawns with it. These, with nuggets, hot dogs and soup, would be side dishes to the main course – the potato gratin!

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The only thing that is missing is a milkshake. Ahh, that’s an idea. 😉


Cook: Kangkong Belacan

July 18, 2012
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I’ve 2 bunches of Kangkong (water morning glory) in my fridge that I bought maybe 2 weeks ago. Uh huh… Thank goodness they are not wilted; I would hate it if I have to dispose any food. I had been thinking of cooking them with belacan (shrimp paste) but never looked up the recipe, until today.

I googled and clicked on High Over Happy and tried her recipe, substituting yellow onion and lemon juice for shallots and lime juice respectively. I honestly did not bother to cut or pick the leaves nicely. I was darn hungry and had no patience to do that, so I cut the vegetables in 3 parts and throw away 3 inches of stems from the roots. Dump the cut Kangkong in the pan and let them simmer for 5 minutes. I think the whole process took me 20 minutes and when my rice was cooked, boy was I so happy to tuck into my late lunch.

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Bake: Sausage Baked Rice

June 30, 2012
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Hey folks! Hi again! It’s a wonderful morning here and I’ve just cooked a little something for breakfast.

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Le petit déjeuner!

I’ve tried this recipe twice now and it’s from a great cooking website HappyHomeBaking. The recipe is so simple and cooking time over the stove could be done under less than 30 mins (15-20 mins if you’ve already cooked the rice).

The first time ever, I had tried making the baked rice with shrimps. It was delicious but I feel it could be more wholesome if I had put in all the seafood I could think of…mussels, crabmeat/sticks, squids etc.

However, this morning, after standing in front of the fridge for 5 minutes, I decided on just having diced hot dogs to go into the baked rice. I know, it’s a pathetic decision but my husband loves process food, so why not? 😜

I’ve scaled down my recipe so that the rice would fit in the round aluminum pan. I had used grated Pizza cheeses (mozzarella, cheddar & Parmesan) from Perfect Italiano. Put some as the base and after pouring the rice mixture, pour loads on top. Yuh-ummmmms!

For your info, the grated cheese package looked like this:

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After baking for 10 mins in a 200 degC oven, I’ve a great looking and great tasting breakfast to last till lunch!

And I just have to serve coffee with it. ☕

I don’t think the photo quality does justice to the food. Follow me on Instagram (@miss_orange13)!


Cook: Beef Bourguignon sans Alcohol

June 22, 2012
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I’ve decided to cook French cuisine today considering that I have an abundant amount of beef cubes. I’ve followed Ina Garten’s recipe (here), except I substituted red wine and Cognac with grape juice. And I added as much sugar as the amount of tomato paste put in, that is 2 tablespoons.

Instead of putting the pot in the oven for the remaining 1h 15mins, I slow-cooked the dish over the stove. And voila!

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Looks and tastes good to me!


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Cook: Caramelized Pears

May 20, 2012
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The husband is unwell today and after cooking some hearty chicken soup, I decided to make some caramel pears for a healthier version of the dessert.

Ingredients

2 pears, pitted and cut in 4s
2 tablespoons of margarine or butter
5 tablespoons of brown sugar
Some soda (like 2 dashes)
A pinch of salt

1. Melt the butter/margarine in the saucepan.

2. Sprinkle salt and add the pears, making the fleshes touch the pan.

3. Drizzle the brown sugar over the pear quarters. Close the lid and let the sauce simmer for about 10 minutes.

4. Turn over the pears so that the other sides could be caramelized and leave for about 5 minutes. Serve hot with ice-cream and crushed peanuts or cookies!


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