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Since Kakak is going back very soon (she needs to renew and buy buy life insurance for her children too), I am getting her to prepare some cooking ingredients for me. Last night I just wonder I can store all the minced garlic in some oil for long so that I do not have to cut them daily when I need to use them for cooking. Anyone can share how I can do this?

The boys are behaving under control lately so I am living with a more happy mood too. Perhaps it is my positive encouragement and lots of positive affirmations night that encourage them to behave in such a better way now. In fact, now I am thinking to get a pair of funny tshirts to reward them!

Hope that when Kakak leaves home for holiday, they will continue behaving well, at least until Kakak is back again!

Ingredients

• 350g Mashed steamed yam ( I used one yam)
• 100g Sago pearls -soaked

Method

1. Boiled sago in water until they turn opaque
2. Removed and plunge into cold water
3. Drain and set aside

Syrup

• some rock sugar
• 1.5 Litre Water
• 2 Pandan leaves
• 1 Santan (extracted using the cool boiled water cooked with sugar and pandan leaves)
• 125ml UHT milk (I missed out this)

Method

1. Stir mashed yam into pandan syrup into cream
2. Remove from heat and add in milk or coconut milk
3. Add in sago

Short cut I used

I was rushing so I had no time to stir my mashed yam in the hot pandan syrup. Instead I cooked the syrup earlier, let them cool so I can squeeze my santan with it. Lastly I blended my mashed yam in!

Verdict

Everyone I served said this dessert is super delicious!

When I cook my pasta, I usually use the can pasta sauce from the supermarket shelves. Be it carbonara, or the tomato sauce. I find that understand the spices used in Italian food is too difficult since we hardly go for Italian food out there. Well, we are not really fans of Italian food anyway.

Sheryl baked her pasta with mushroom for us today, and its really nice.  Even ta-pau the rest back today and QQ loves it!

Ingredients:

• Light cooking cream
• Nutmeg Powder
• Garlic, onion
• Mushroom
• Chopped Bacon
• Salt and Pepper
• Pasta
• Parmesan cheese

Method:

1. Boil pasta until just tender
2. Heat olive oil to saute garlic, onion, mushroom and chopped bacon in frying pan
3. Add cooking cream (Sheryl used President Light Cooking Cream)
4. Season with salt, pepper and nutmeg powder
5. Add in pasta and stir well.
6. Place the pasta in a baking dish
7. Spread some parmesan cheese on it
8. Bake at 170 degree Celsius for about 45 mins.
9. Done!

We usually do normal salad, you know, like cucumber, lettuce, tomato and carrot with sauce like thousand island or sesame oil but today I had a great one at Sheryl’s place.

Ingredients Sheryl used for this salad:

• Red cabbage
• Arugula (rocket)
• cherry tomatoes
• shredded carrot
• red onion
• spring onion
• Some raisins

Just in case you wonder how Arugula leaves look like, got this picture from this site

Dressing sauce are (refer to picture shown above):

• Mustard vinaigrette (wholegrain mustard)
• Balsamic vinegar
• Some honey
• Olive oil
• Salt & Pepper

It taste really good that it was the first dish that disappear from the table! Luckily I arrived in time otherwise it will be gone too ;p

Smooth fragrant KAYA from our own stove, not bad right…..

With the supervision from my neighbour, we (Kakak was the one stirring over the hot stove, hehe..)  finally managed to cook our own kaya. Unbelievable smooth and right! HOORAY!!

Ingredients I used:

• 5 medium eggs
• 1 coconut milk extract (santan) extracted with 2 rice bowl of water
• 2parts 1/2 rice bowl white sugar
• 3 pandan leaves

Method:

1. Beat eggs with 1/2 rice bowl sugar. Once sugar dissolved, add in the pressed out coconut milk and mix well
2. Pour sieved mixture into small pot and double boil in a bigger pot containing 50% boiling water (with little bubbles on the side of the bigger pot)
3. Keep on stirring the mixture on stove. Use smallest fire on stove
4. Pour another 1 part sugar into another small pot and caramelized over low fire. Using caramelized sugar will give you brown kaya.
5. Once browned, let it cool a bit before mixing into the kaya (so that it would not cooked the eggs inside the kaya into lumps!)
6. Add in pandan leaves and continue stirring until the kaya thicken a bit
7. Once a bit thicken, leave it over the stove on lowest fire
8. Once the kaya is brown, it is ready

While goggling for recipe online, I saw that a lot people blend their kaya when it gets too lumpy (when fire is too hot). Hence controlling of the fire and constant stirring is very important to yield smooth kaya. Now I am wondering if I can use yellow sugar or gula Melaka instead?

Notes to remember

1. Must use really small fire, and separate the bottom part of the top pan with the bottom pot with a separator in the water to prevent the kaya turning into lumps
   
2. Remove the pot from fire at times when caramelize sugar to prevent sugar burn
3. Must wait for the caramelized sugar to cool first before mixing into the cooking kaya to prevent egg burn
4. Best pour out caramelized sugar into a bowl lined with aluminium foil. This way, it is easier to remove the harden sugar when we need to mix into the kaya later on

Can you believe that I have not been wearing a watch ever since I gave birth to my first child? Wearing a watch may looks trendy but I find it quite troublesome as I need to cradle by breastfeeding baby on my hand especially during breastfeeding.

Now the all my kids has grown up and I am looking forward to get myself a nice watch again. Perhaps I should get a matching golf gps watch with my girl as it looks really trendy especially when the ladies wears them

I am beginning to pay attention to what I feed the kids nowadays. We recently got a food ozoniser to clean our food before we consume it. Now organic food is so common, and it is readily available anywhere too. Besides going to organic shop for our products, we can also buy organic fruit online now. A great shopping choice especially if you wish to send a fruit basket to a friend with just a click online!

Although hubby eats dinner later than we all do, hubby usually comes home early. There was once when hubby had a dinner after work, he got home so late until my girl was so worried about his whereabout. We are worried because he wasn’t driving a very good condition car. If only we can afford another bigger 4 Wheel car and a good 5th wheel insurance, then I guess we don’t have to worry this much if he comes home late.

Curry chicken is our all time favourite.

In the paste, I used the curry powder but now I prefer using the instant A1 curry paste. Just add a coconut milk and some potatoes, we will get one hot steaming pot of curry chicken.

Easy Curry Chicken

Curry not only goes well with a plate of steaming white rice or nasi lemak, it goes very well as a dip with Gardenia white bread too.

Crack an egg with the leftover curry sauce

When we have leftover on the curry sauce, I’ll surely crack an egg into the boiling sauce and I will get a nice yummy curry egg!