What's in the kitchen on 28 July 2013?

Today's chicken gyoza showed a much improvement in terms of appearance and crispness compared to last preparation. 

Crispy chicken gyoza prepared by frozen gyoza using Happycall to steam-fry.  First pour about 1 tbsp olive oil into the medium hot pan. Arrange the frozen gyoza in the pan avoiding touching each other. Pan-fried till the base of the gyoza become golden, pour in dilute flour water (1/4 tsp flour mixes with 60g water). Close the lid to steam the gyoza.  When all the water has been evaporated, open the lid and allow the base to fry to crisy golden.

Serve hot with black vinegar and shredded ginger :)

A sweet cooling dessert brewed with bit size white fungus, dried longan, candied winter melon bits, Chinese barley, sago pearl, wolfberry, red dates, honey date, pandan leaf and rock sugar. A yummy dessert to be serve cold during a hot day. 

I omitted the black fungus this time as it seemed to dampen the clear and subtle appearance of this dessert. 

A failure is a step closer to success. 

Practice do produce better result each time. 

What's in the kitchen on 30 June 2013?

Lunch

Today's a Sunday. A day of minimal cooking and a day to get rid of almost-overdue-food :P

Garlic Bread

I was left with 4 Okara sesame breads which I had baked 3 days ago. One of the best way to salvage the stale bread was by making garlic bread. Spread with thick layer of garlic butter, the melted butter percolated  through the bread leaving behind garlic chips waiting to be baked to golden ~

Mushroom Soup

I had a tray of sliced button mushrooms sitting in the fridge veggie compartment turning brown soon. I decided not to waste these delicious mushrooms and to churn them into mushroom soup.

I steamed one potato, one medium carrot and half an onion in the rice cooker till soft. The sliced mushrooms were toasted in the toaster oven till fragrant. I blended all these cooked ingredients in a food processor.

In a warm pot, I melted 10g of unsalted butter and add in the blended ingredients. Add in fresh milk, water, salt and black pepper. Ta-ta~ the soup is ready :)

No good food should be wasted unnecessarily, a little effort could give them a second lease of lives :)

What's in the kitchen on 29 Jun 2013?

Lunch

I cooked this Korean tangy spicy chicken thighs for lunch. They were so juicy that my hubby's first bite on the meat resulted in the juice squirting out of it o.0

To avoid burning the chicken skin, I spent almost 45 minutes grilling and basting the meat using low temperature. All worth the effort ^^

Recipe link: http://mymindpatch.blogspot.com/2013/06/tangy-sweet-spicy-chicken-thighs.html

Dessert

I love this cool aloe vera cubes in light brown sugar syrup. The slice of lime really adds zest to the plain aloe vera dessert ~

Recipe link: http://mymindpatch.blogspot.com/2012/06/aloe-vera-cube-in-pandan-black-sugar.html

What's in the kitchen on 28 Jun 2013

Lunch

Stir-fried rice pasta with garlic, omelette, green veggie, sweet soya sauce, sweet chili sauce and fish sauce. 

I like it sweeeet ~

Dinner

Chicken vegetable stew. An all-time favorite for the family. 

Potatoes and carrots were first steamed in rice cooker. Chicken thighs were marinated with salt, pepper, oyster sauce  and sugar. The meat was added to the sautée onion in the pot. When the meat was semi-cooked, oyster sauce, sugar, salt, pepper and about 100ml of water was added. When the mixture started to boil, add in cooked potatoes, carrot and tomato wedges. Simmer till soft ~

Baking

I baked this pumpkin honey loaf with chia seeds.

Chia seeds are the superfood seeds rich in omega-3 fat, fibre and antioxidant. 

Love this soft and tender loaf 💕 yummy 😋