Quarantine life

Tomato Parmesan scrambled eggs

Sweet potatoes congee

Tomato eggs 

Chicken chop 

Taiwanese Ji Dan Gao 

Vegetable stir fry with pork belly 

Meatball spaghetti 

Burger 

Steak with cream spinach 

Scrambled eggs with spam 

Omelette 

Salt Roasted Chicken

This salt roasted chicken recipe is from Ju, Little Teochew.

http://thelittleteochew.blogspot.com/2009/06/salt-roasted-chicken.html

The recipe turned out great ! This is so easy and the skin is crispy and meat is so moist ! Definitely a keeper

To summarize the recipe, clean the chicken, pat it dry, garlic in the chic cavity , then roast at 420-440F for ~ 1 hour until it is nicely browned.

Enjoy!

Hainanese Chicken Rice

Tiramisu cake

I have been looking for good tiramisu cake in Minneapolis and last year decided to had it in Olive Garden for my Ultimate tiramisu on my birthday. It was really not up to my expectation. I want my "pick me up" cake to have Strong espresso , Strong ETOH and balance up together STRONGLY and GREAT. ( well, bear with me with all the cap letter as it should be a STRONG statement to write about tiramisu)

Therefore, this year , i decided to just make it at home since i can put however MUCH ETOH and coffee i want ! For a person who loves cake and loves to bake, who is happen to be on diet, i have been waiting this excuse to bake a cake for my birthday for 3 months !

This recipe is from Yochana's cake delight website.

http://auntyyochana.blogspot.com/2007/10/tiramisu-batik.html

Addictive Crispy Kale

How to make a carnivor eat vegetable ? How to make healthy snack and avoid eating chips? I think i have a good answer for that ! I stumble upon crispy kale recipe in Steamy Kitchen's blog and decided to try it today. It did not disappoint. It was really good and like its name, it's addictive. I guess next time , i will try it with Kai lan ( chinese brocolli)

Recipe
1-2 tb olive oil
Big bowl of kale green
salt to taste
1-2 ts garlic powder
2 ts cayenne pepper

1) Clean kale and remove from stems
2) Break kale into small bite size pieces
3) Dry with paper towel
4) Add olive oil , garlic powder , cayenne pepper and toss to coat
5) Bake in preheated 350F oven for 12 -20 minutes
6) Add salt to taste

ENJOY !

Fry Egg with Minced Pork and Beans

As a Teo Chew descent, nothing makes me happier than a bowl of just right temperature porridge , with fry fish , and eggs.For us , porridge is just our comfort food.

Ingredients
2 eggs
1/2 cup of chopped french beans
1 tb chopped garlic
1/4 cup minced pork
a dash of fish sauce
a dash of white pepper
2 ts salt

1 cup rice
10 cups of water

Instructions

1) Wash one cup of rice
2) Cook rice in rice cooker with 10 cup of water for about 10 minutes with lid closed
3) Then let the lid open halfway ( to prevent the porridge from overflow)
4) Cook about 45 minutes until preferred consistency
5) Heat pan and add 1 tb oil
6) Pan fry garlic until fragrant
7) Add minced pork , pepper, fish sauce and salt
8) Add chopped beans
9) Pan fry until the minced pork turned brown from pink
10) Beat 2 eggs in a bowl and pour it on the mixture of beans and pork
11) Cook about 3-5 minutes with medium heat then flip
12) Cook until set, then plate

Durian Filling Crepe

One of my favourite dessert is durian roll from Angie's Bakery in Singapore. I was so into the durian roll that i would take a taxi purposely to go to the mall just to get that when i was in Singapore. I couldn't figure out what was outside the roll until recently, i realised the roll was actually made from Crepe with durian + cream filling ! That sounds easy ! Here is my version .. :)

Ingredients
2 eggs
1 cup of flour
3/4 cup of milk
3 tb margerine ( or butter)
1/2 cup water
1-2 ts vanilla extract
1 ts salt

Durian filling
1 frozen durian
1 cup of cool whip cream

Instructions
1) Combine all the ingredients for the batter excepts butter/margerine
2) Mix well
3) Melt margerine in microwave with defrost setting for about 10 seconds
4) Mix margerine into the batter
5) Heat pan with 1 tb of butter
6) Remove pan from heat
7) Pour batter into the pan using a laddle and using the back of the laddle to spread evenly
8)Cook with medium heat
9)Cook until some browning seen on the bottom of the crepe
10) Cook the other side for about 10-15 seconds
10) Remove from heat

Filling
1) Defrost cool whip
2) Add durian to the cool whip and mix well

To Assemble
1) Place filing in the middle of the crepe and fold the crepe in a rectangular shape
2) Sprinkle powdered sugar on crepes with strainer( optional)