Vegetable Beef Soup

Circuit Breaker Day 4: Vegetable Beef Soup 

The last time I had beef bourguignon was in Beaune, a small French town in the heart of Burgundy wine region. It has been awhile. I was inspired to cook this. Ingredients: beef, mushroom, carrot, red wine. 

But with Covid-19, grocery shopping has become a scavenger hunt. Potatoes and carrots are scarce. These are supposedly common root vegetables, yet so rare to find nowadays. Since I have celery, leek and tomatoes, I ended up cooking vegetable beef soup instead.

Ta-da! So tasty. I finished the entire pot in a single meal.

But the Captain said, "I liked it more when it looked like this haha"

Ingredients 

• Garlic 
• Onions
• Extra virgin olive oil 
• Beef chuck coated with flour, seasoned with Worcester sauce, salt, pepper 
• Tomatoes  
• Vegetables - carrot, asparagus, leek, peas 
• Chianti red wine vinegar 
• Herbs - oregano, bay leaves, rosemary, thyme 
• Parmesan cheese
• Parsley 

Preparation 

1. Chop the garlic, onions and prepare the vegetables. 
2. Season beef with Worcester sauce, salt and pepper. 
3. Heat oil in a iron cast pot.
4. Saute the beef until brown and set aside. 
5. Saute the vegetables and set aside.  
6. Fry the garlic and onions in low heat, and then add tomatoes and herbs.  
7. Add the beef and vegetables into the pot. 
8. Add water and let it boil. 
9. Serve with Parmesan cheese and parsley. 

The foodgasm verdict: 8/10.

Lemon Pepper Chicken

Circuit Breaker Day 3: Lemon Pepper Chicken

Today, I decided to use spices I've not used before. Literally spicing up my life, hahaha. I bought lemon pepper spice during my Melbourne trip last November. Haha yes, the bargain hunter tends to stock up herbs & spices abroad cos it's so cheap over there.

Lemon pepper is so handy. Marinate the chicken (5 minutes), pop it into the oven (30 minutes), and my lunch is ready! The baked chicken had a lovely zesty lemon taste. Thank you Edwin for the recommendation.

Generously marinated with herbs, ready to be baked

Ingredients 

• Lemon pepper seasoning – dried lemon zest, black pepper and salt
• Boneless chicken breast
• Extra virgin olive oil
• Dried basil
• Dried oregano
• Freshly chopped parsley

Preparation

1. Preheat oven to 180 degrees Celsius.
2. Lightly grease the baking dish.
3. Mix chicken breast with lemon pepper seasoning on the baking dish.
4. Bake in preheated oven for 30 minutes.
5. Garnish with parsley.

The foodgasm verdict: 6/10

Mala Xiang Guo

Circuit Breaker Day 2: Mala Xiang Guo (Spicy numbing stir fry)

Once a month, I'd go through my kitchen cabinet and toss away expired food products. Earlier this week, I found a packet of MLXG spice. Perfect timing cos I was already craving for it. 😁

I clearly recall my first time eating this. It was my former colleagues from China who introduced it to me. Initially, I found it too spicy. I'd sweat profusely and my tummy revolted. After years of practice, I got used to the spice and I now enjoy it tremendously.

Cravings satisfied

It's easy to cook MLXG, but be prepared to mop the kitchen floor after. :P

Ingredients

• MLXG spice  
• Garlic 
• Vegetables - cabbage, broccoli, brinjal, carrot, celery, okra, tomatoes 
• Meat - chicken, pork, beef, fishball 
• Mushrooms 
• Coriander 
• Peanuts 

Preparation

1. Chop garlic and prepare the ingredients
2. Heat up oil on the pan, stir fry the garlic and add the spice mix. 
3. Add meat and then the vegetables
4. Add tomatoes last. 
5. Once stir fried, garnish with coriander and peanuts. 

The foodgasm verdict: 8/10

Tom Yam Soup

To minimize the spread of Covid-19 pandemic, Singapore declared stay-at-home Circuit Breaker from April 7th, 2020 until May 4th.

Since I'll be cooped up at home, I decided to cook the next 28 days. By the end of circuit breaker, my goal is to have created 28 different dishes. The project theme: Easy, Tasty, and the food warms my heart. 💖 I decided to jot down the recipe for easy reference in the future. And after each meal, I'd rate my pleasure eating the food; the Foodgasm verdict.

Who would have thought Covid-19 would resurrect a food blog?!? Hahaha. This is gonna be fun. Here we go.

Circuit Breaker Day 1: Tom Yam Soup 

If you don't already know me, I love spicy and sour food. So, what can be a better option than Tom Yam soup to spearhead my project. Since I don't usually have all the required herbs, I use Tom Yam instant paste. And if I'm hungry, I'd add beehoon or glass noodle. So yummy! Satisfied as always.

Tom Yam Prawns Beehoon Soup

Ingredients

• Tom Yam Instant paste 
• Lemongrass
• Galangal
• Kaffir lime leaves
• Bird’s eye chili
• Fish sauce
• Lime juice
• Garlic
• White onions
• Seafood or prawns 
• Oyster mushrooms
• Vegetables - carrot, cabbage, broccoli (optional) 
• Tomatoes
• Coriander

Preparation

1. Boil a pot of water with the herbs prepared.
2. Toss oyster mushroom, tomatoes and put on a slow heat.
3. Add fish sauce, lime juice and sugar into the soup.
4. Add the seafood last. 
5. Finally, throw in the coriander into the soup and give it a final stir.

The foodgasm verdict: 8/10

Charity Bake Sale

My colleagues and I organized a bake sale to raise money for the Cambodian orphans. As you know, I've only baked once in my life and that was under mom's supervision. Yet, without hesitation, I created an order menu on the fly, took orders, and collected cash deposit. Fake it till I make it and yes, I shall deliver!

The next day, I borrowed recipe books and bought baking supplies with the deposit. Over the weekend, I baked my first few batches of cupcakes of different flavours. That evening, we were attending a friend's dinner gathering so I brought along the cupcakes. :) Our friends loved 'em all and they went home with doggy bags of cupcakes! The pilot run was a success!

The day before the charity sale, I took a day off and baked from morning till late night. Baking was pretty enjoyable and piping icing was even more fun. My friend Hui Hui popped by that evening. She helped to decorate the cupcakes and pack 'em into boxes.

We raised $1000+ from the bake sale. So proud of myself. :) I delivered what my heart set out to accomplish. Special thanks to my mom for her foresight gifting me the cake mixer, knowing I'd put it to good use someday. It was the best birthday gift ever! Thank you mom. 💖

Orange cupcakes (serves 18 cupcakes)

Ingredients

• 250g caster sugar
• 225g of unsalted butter
• 3 eggs
• 3/4 cup of warm milk
• 280g self raising flour
• A pinch of salt
• 1 teaspoon of butter oil
• 4 teaspoons of orange zest
• Paper cupcakes

Icing

• 200g icing sugar
• 70g butter
• 30ml milk
• 1/2 teaspoon of vanilla essence
• 2 teaspoons of orange zest
• A few drops of colouring as desired

Preparation

1. Preheat oven at 160 degrees Celsius.
2. Beat butter and sugar for 5 minutes until fluffy.
3. Add eggs (with yolk), one at a time, and beat to combine.
4. Sift the flour into a bowl and add the salt.
5. Add flour and milk to the mixer, alternating flour and milk, one after another. 
6. Then add butter oil and beat for 3 minutes.
7. Scoop the batter into the paper cupcakes until 65% filled.
8. Finally, bake mixture in preheated oven for 19 minutes or until well baked.
9. Leave it to cool before icing.
10. To make the icing, beat the icing sugar and butter until fluffy. 
11. Add milk and vanilla essence, Mix to form creamy icing. Add colouring as you like. 
12. Scoop icing into piping bag and pipe it onto the cooled cupcakes.
13. Finally, add sprinkles and orange zest to decorate. 

Recipe: Chocolate cupcake

Orange cupcakes (serves 18 cupcakes):

Ingredients

• 250g caster sugar
• 250g of unsalted butter
• 4 eggs
• 340ml warm milk
• 330g self raising flour
• 60g cocoa powder
• A pinch of salt
• 1 teaspoon of butter oil
• 1 tablespoon finely grated orange zest
• Paper cupcakes

Preparation

1. Preheat oven at 160 degrees Celsius.
2. Beat butter and sugar for 5 minutes until fluffy.
3. Add eggs (with yolk), one at a time, and beat to combine.
4. Sift the flour and cocoa powder into a bowl and add the salt.
5. Add the flour and milk mixture to the stand mixer, alternating flour and milk one after another. Then add butter oil and beat for 3 minutes.
6. Scoop the batter into the paper cupcakes until 65% filled.
7. Finally, bake mixture in preheated oven for 19 minutes or until well baked.

Baking cupcakes with mom

During my recent home trip, I pestered mom to teach me how to bake a cake. She gave me the look, "Oh sure! Never thought you'd ever ask." *exciting* Mom suggested I start with cupcakes first and once I succeed, then only I bake cakes. So, we spent the afternoon baking. 

The cupcakes were turned out perfect. Beginner's luck, hehe. But I can't believe the amount of sugar used to bake cupcakes. No wonder kids love it cos it's so sweet. I also realized baking isn't difficult at all. I just need to follow the recipe step-by-step.

Butter cupcakes (serves 18 cupcakes)

Ingredients

• 250g of unsalted butter, softened
• 250g sugar
• 4 to 5 eggs
• 250g plain flour
• 3 teaspoon baking powder
• A pinch of salt
• 1 teaspoon of vanilla essence
• 1 teaspoon of butter oil
• 1 cup of milk
• Paper cupcakes

Preparation

1. Preheat oven at 160 degrees Celsius. 
2. Beat the butter and sugar until light and fluffy.
3. Add eggs (with yolk), one at a time, and beat to combine.
4. Sift the flour and baking powder into a bowl and add the salt.
5. Add vanilla essence and butter oil and beat for 3 minutes.
6. Scrape the batter into the paper cupcakes.
7. Finally, bake mixture in preheated oven for 20 minutes or until well baked.

My Virgin Tiramisu

Inspired by Tiramisu Hero, I decided to make tiramisu for the very first time. I was so excited. I bought the ingredients, a balloon whisk, and stole the boyfriend's stash of rum.

If you don't already know, the boyfriend is extremely fussy with food. "Hmmm... Very good. Just like the ones in Italy. But dear, please don't use 23 year old premium rum, okay? We'll get cheaper rum for tiramisu," he said. HAHAHAHA.  

Tiramisu (serves 6 to 8)

Ingredients

• 36 pieces ladyfingers  
• 450g mascarpone cheese
• 5 egg yolks
• 1 whipped egg white
• 150g sugar
• 12 cups of sugarless coffee
• Rum liquor  
• Powdered plain cocoa

Preparation

1. Whisk the egg white.
2. Beat the egg yolks separately with sugar in a bowl until a frothy mixture; then stir in the mascarpone cheese and mix carefully.
3. Add in the egg white and mix well into a smooth cream.
4. In a baking dish, spread a layer of cream.
5. Soak the ladyfingers in liquor coffee, on both sides, and line them on top of the cream.
6. Pour second layer of cream and arrange more coffee-soaked ladyfingers on top.
7. Top with another layer of cream, spreading it evenly with a spatula.
8. Using a sieve, sprinkle powdered cocoa generously over the cream.
9. Refrigerate for at least 2 hours. It's at its best if prepared 1 day in advance. 

Alagappa Fish Curry

The way to a man's heart is through his stomach. Oh yes, I concur. :)

I cooked fish curry for lunch. It was spicy, sour, tangy, just the way I like it.  The curry fish was so good that we took second serving of rice. And for the boyfriend to say my fish curry is on par with his mom's fish curry, I knew I scored. :D Thank you Alagappa for making me MasterChef of the day!

Ingredients 

• 1 big onion 
• 10 shallots 
• 10 cloves of garlic 
• 2 tomatoes 
• 6 okras 
• 2 fillets of red snapper 
• Alagappa fish curry powder, mixed with water  
• Tamarind juice
• Coconut milk, fresh milk or yogurt  
• Sugar  
• Salt  

Preparation

1. Chop the big onion, shallots, garlic and pound it with pestle and mortar.
2. Heat up the pan, add frying oil and stir fry the garlic, shallots and garlic.
3. Add in curry mix, tamarind juice followed by the fish, okras and tomatoes.
4. Add milk, sugar, and salt to taste.

Nyonya Kerabu Beehoon

I grew up enjoying kerabu beehoon. The toasted coconut and fragrant ginger flower, oh so yummy! Over the years, my kerabu beehoon recipe evolved. Here's my personal favourite recipe. Oh by the way, if there are leftovers, you can keep it in the fridge and eat it the next morning. Though chilled, it tastes as good. :)

Ingredients 

• Beehoon (rice vermicelli)
• Bean sprouts
• Prawns, boiled, peeled and deveined
• Kerisik (coconut, grated & toasted) 
• Dried shrimps
• Sambal belacan (chilli paste & toasted shrimp paste)
• Bunga kantan (torch ginger flower)
• 15-20 shallots, thinly sliced
• Mint leaves, thinly sliced
• Coriander leaves, thinly sliced
• Kafir lime leaves, thinly sliced
• Calamansi
• Bean curd
• Sugar to taste
• Salt to taste

Preparation

1. Soak dried shrimps for 10 minutes and pound it until coarsely ground. 
2. Finely slice bunga kantan, shallots, mint leaves, coriander leaves and lemon leaves. 
3. Mix everything in a big bowl together with sambal belacan, dried shrimp and kerisik. 
4. Blanch the beehoon for 1-2 minutes.
5. Boil bean sprouts and put it aside. 
6. Boil the prawns, shell it, devein it and slice it into 2.
7. Add beehoon, bean sprouts and prawns into the ingredient bowl and toss it well.  
8. Fry bean curd and cut it in long strips. 
9. Squeeze calamansi juice into the mixing bowl. 
10. Garnish with fried bean curd, lime and mint leaves and serve immediately. 

Thai Fishball Glass Noodle

During my work trip to Bangkok this year, I saw my client order a bowl fishball glass noodle. I ordered the same. It was a simple noodle dish yet tastes so good. A few months later, I had an unusual craving for it. So I rushed to the wet market to buy the ingredients and started cooking. To my surprise, I replicated the taste. *orgasmic* My cravings satisfied. 

Ingredients 

• Glass noodle, soak to soften
• Fishball
• Minced pork
• Beansprout
• Spring onions, chopped
• Coriander, chopped
• Lettuce
• Cloves of garlic, chopped finely and fried
• Salt
• Pepper
• Fish sauce
• Light soy sauce
• Sambal chili sauce

Preparation

1. Add the softened glass noodles in a pot of simmering broth.
2. Remove the glass noodle and place it in a serving bowl. Add lettuce.
3. Season minced pork with salt and pepper.
4. Add pork, fishball and beansprout into the leftover broth. 
5. Let it boil until the broth evaporates.
6. Pour the broth onto the glass noodle.
7. Season with fish sauce, light sauce, sambal chili sauce and pepper.
8. Garnish with fried garlic, spring onions and coriander. Enjoy!