Mango Sago Dessert

Mango Sago Dessert is an Asian sweet that originates from Hong Kong. I always want to try this and this round is a good excuse for me to try this whereas it was hot sunny day. This is such a refreshing chill dessert to have on a hot and high humid temperature here. :)

 

MANGO SAGO DESSERT

Ingredients
100 gram Sago*
400 gram mangoes
100 gram caster sugar
200ml evaporated milk
400ml Marigold PeelFresh Mango Juice
Red Currant or Pomelo (options)



Method 

1. Soak the sago in cold water for 15 minutes and drain. This will wash away some of the starch from the sago. 
2. In a saucepan of boiling water add the sago.
3. Cook, stirring the sago over medium-high heat. When the sago becomes partially cooked (translucent) turn the heat off.
4. Cover with a saucepan lid and set aside, allowing the steam to cook the sago through.
5. When the sago is translucent, drain and run under cold water. 
6. Process the mango until it becomes pureed.
7. Add the evaporated milk and caster sugar.
8. Distribute the mixture evenly among the ramekins or bowls. 
9. Add the sago and refrigerate for 1-2 hours until cool. Serve cold with extra mango pieces if preferred. I added some fresh red currant as topping.  

* Sago is edible starch and that can be easily found from any grocery shop or hypermarket. 

Strawberry Cheese Cake in Ramekin and Jar

It is hot Saturday, that does not mean I want to stop cooking or baking. Perhaps I may try out something no bake recipes. I always wanted to try out Strawberry Cheese Cake in small portion - ramekin type. Well at least I will not feel guilt and bad eating when enjoy it. ;p It is also happy time to Olivia as I will ask be my assistant. Well, in actual I am the assistant as at when help, monitor and take over if she feel difficulties or tired. :)

It is pretty simple and I am sure you will like enjoy. I am ready to share out my recipe, do hope you like it. :)

 Yummy! 

Strawberry Cheese Cake in ramekin and Jar

Serving: 5paxs

Ingredients:-

For biscuit base

• Unsalted Butter 2 table spoon
• McVitive's The Original Digestive biscuit 4 to 6 pieces

For filling 

• Cream cheese 120 gram
• Whipping Cream 1/4 Cup
• Icing sugar 3 table spoon
• Lemon juice 1 table spoon

For topping

• Frozen strawberry 250ml (cube) or blueberries 
• Icing sugar 2 table spoon
• Lemon juice 1 table spoon

Methods: 

1. Cut strawberry into cube. 

* You may also try out blueberries or whichever is sour. 

2. Bring strawberry, icing sugar and lemon juice into small heat until left few lumps, leave cool.

* Do not add water when you boil it. 

3. Mix all cream cheese, whipping cream and lemon juice evenly. Add on icing sugar.

4. Crushed the biscuit in a bowl with rolling pin and blend it until get crumbs. Mix together melted butter and biscuit crumbs until wet. 

5. Pour the biscuit into ramekin and jars. Slight press down to have solid base. Then pour over the filling into second level and final topping is strawberry. 

6. Refrigerate 2 to 4 hours. 

Following day, I have try out blueberry flavour as well. :)

Tagliatelle with Squid and Chicken

Yay! It was lovely off Friday, a public holiday which is my rest day from work. :) but, it will be my work day in kitchen. :p Mother in law will presume when is public holiday, cooking for the day will be fully in-charged by me. 

I normally will cook something different either mother in law seldom cook or never cook dish. Hehe any new recipe will try out by my family members. I had tried before Tagliatelle Verde with Lemon Pepper Salmon and today I would like to try out another type of cooking Tagliatelle Verde with Squid and Chicken.

Tagliatelle Verde with Squid and Chicken
Serving: 5-6 paxs

Ingredients:-

• 400gram chicken breast, grilled it
• 4 Sausages
• 2 tablespoons extra-virgin olive oil 
• Salt and freshly milled black pepper 
• 1/3 cup sultanas, soaked in warm water for 30 minutes 
• 500gram tagliatelle verde
• Squids 
• 2 to 3 tablespoons chopped parsley leaves
• Rosemary and Oregano (your preference, I love these 2 spices) :)
• 1 Onions
• White Buttons Mushrooms, sliced it
• Cashew Nut or pine nut or chestnut, cut into small cube

Methods:-

I do not have oven, thus I may go for grilled the chicken.

1. Rub the chicken with the oil and sprinkle with the salt and pepper, then place it breast down in a grilled it. Grilled it till well done. 

2. Keep those juices run out from chicken. Cut into stick or cubes as your preference. Keep aside. 

3. Bring a large pan of salted water to the boil and cook Tagliatelle Verde until al dente as directed (tender but firm to bite) Drain well.

4. Add olive oil to cook the squids and use back the juice (chicken) as part of your sauce, add onions, mushrooms in the pan.Add the rosemary, the drained sultanas and the cashew nuts. 

5. Cook and drain the pasta, and toss it with the sauce, chicken pieces, and parsley in a large warmed bowl.

Remarks: You may put some lemon juice on it to increase appetite. 

You may reduce the noddle portion if you are not big eater. William and mother in law are traditional people. They may not really enjoy or love the spice taste. 

Sesame King Oyster Mushrooms

I bought 1 pack King Oyster Mushrooms from Cold Storage. My mother in law do not really keen on it and also not sure how to cook this. :s Therefore, It left it till weekend to me to handle. I am the weekend chefs. :)

 

Sesame King Oyster Mushrooms

Ingredients:

• 1 pack King Oyster Mushrooms 
• 1 tablespoon Olive oil
• 1 tablespoons sliced green onions (for topping)
• Toasted Sesame Seed (for topping)

 For sauce:

• 1 tablespoons sesame oil
• 1/2 tablespoon soy sauce
• 1/2 tablespoon oyster sauce 
• 1 tablespoon minced garlic 

Methods:

1. Cut off the ends of mushroom, then wash them.
2. Make the seasoning sauce by mixing the ingredients.   
3. Slice the mushrooms into 0.5cm thickness and mix with sauce about 15 minutes.
4. Add olive oil on heated pan, then bake the seasoning mushrooms on each side about 3 minutes until brown. 
5. Garnish with sliced green onions and sesame seed.

I get this photo from web, how forgetful I am. :s

Tagliatelle Verde with Lemon Pepper Salmon

 

Tomorrow is my day! We have 1 day early celebration. :)

William brought us to Chili's Grills and Restaurant located at Citta Mall. 4 adults and 1 children and we ordered 5 Main Course and 1 child set. lol Pretty big eater ya. :) William and my brother had Crispy Honey-Chipotle Chicken Cripers, mother in laws' Monterey Chicken and mine was Fire-Grilled Chicken and Portobello. My brother feel the portion is not big enough and he order another set of Fish and Chips instead of Big Mouth Burgers. 

We did not tried out the steak and starters set as previously we tried before starters simply feel it is either sour and slightly spicy which Olivia and my brother may not enjoy it. 

Olivia is having her free kids meals Yummy Drummys' (Chicken drummettes and home styles fries) which I feel it is too dry for her. The previous round we had tried before the Pepper Pals Pasta which contains slight spice and she did not really enjoy it.  :(

Today is my big day should be dine out but I am offering myself to be Chef today as I would like to try out new recipe :) and eating at home may have more comfortable.

My Menu for the day:-

Starters: Texas Cheese Fries

Soups:  Creamy Mushroom Soup

Main Course: Tagliatelle Verde with Lemon Pepper Salmon

Drink: Cranberry Juice

Dessert: New Zealand Vanila and Chocolate Ice Cream and Haagen Dazs (Flavour: Vanila and Almond)  

 
and last my birthday Hazelnut Cake! :) 


I am sharing out my first trial recipe. Do hope you all like it. :)

Tagliatelle Verde with Lemon Pepper Salmon

Serving: 5paxs

Ingredients:-

• 600g Salmon
• 2 Onions 
• Squids
• 500g Tagliatelle Verde (spinach pasta)
• 200ml Cream
• 150ml veggie broth
• 2 tablespoon cream cheese or 200g (8oz)
• 1 lime juice (optional)
• Sausages (Optional)
• Pinch of salt and ground pepper
   

Methods: 

1) Marinate Lemon Pepper with Salmon.

2) Bring a large pan of salted water to the boil and cook Tagliatelle Verde until al dente as directed (tender but firm to bite) Drain well. Like mine just need 6 minutes and stir well.

3)  Heat butter in a pan on medium heat. Sear salmon, remove from the pan and keep warm. cut it into 2cm x 2cm cube.

4) Pour cream and broth into the pan, let cook for a while until it slightly thickens. Add cream cheese and let melt.

5) Season to taste with salt, pepper and a dash of the lime juice from the marinade.

6) Drain tagliatelle, combine with the sauce.

7) Arrange on plates, topping off with the salmon cubes.

8) Enjoy your meal! Bon Appétit!

Cashew Nut Chicken

Cashew Nut Chicken

Serving: 4paxs

Ingredients:-

• 2 Drumstick Chickens and 1 Chicken Breast (Boneless)
• 1 Onion
• 1/2 Green and 1/2 Red Pepper
• Cashew Nut

Marinade: 

• Corn Stach
• Rice Wine
• Sesame Oil

Sauce:

• 2 tablespoon Oyster Sauce 
• 2 teaspoon Soy Sauce 
• 2 teaspoon Fish Sauce
• 3 tablespoons water
• dashes white pepper powder
• 1/2 teaspoon sugar
• 1/2 teaspoon rice wine
• Salt to taste

Methods: 

1. Cut the chicken into cube. Marinate it about 30minutes.
2. Heat up the wok with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.
3. Add another 1 tablespoon of cooking oil into the wok and add in the garlic slices, bell peppers and onions.
4. Stir-fry until you smell the peppery aroma from the green peppers and add the chicken meat back in.
5. Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt to taste, if you like.
6. Add in the cashew nuts and do a few quick stirs. 
7. Dish out and serve the Cashew Chicken hot with steamed white rice.

 

Cold Soba Noddle and Crocodile Bento

It is extreme hot weather! It make me keep busy like model i.e. keep changing clean dress. I decide to cook cold soba so that can reduce the heat from inner.

The boat are made from sausage, crocs are made from nori and cheese.


Cold Soba Sauce (Kaeshi)

Serving: 4pax

Ingredients:-

• 1/3 Cup Mirin
• 1/4 Cup Sugar
• 1/4 Cup Soy Sauce
• 1/2 Cup Konbu 
• 1/2 Cup Water 
• Dashi (option)

Methods: 

1) Boil the sauces stated above. 

2)  Stir evenly make sure sugar dilute in it.

3) Keep it cold and enjoy!

Actually, you can also get ready Tsuyu sauce from shop get but I feel make own sauce will taste better and less salt and less MSG. 

Gosh! Penguins are playing with Pasta Napoletana!

It is a Public Holiday - Prophet Muhammad's Birthday! 

Suddenly feel like want to try out this new recipes - Pasta Napoletana and cartoon Penguins which I learn from Bento Monsters. ;p I always admired and thankful her efforts which keep me learn more. Do hop over to see her tutorial - the making of penguins. 

Pasta Napoletana

Serving: 2paxs

Ingredients:-

• 1 Medium Onion,finely chopped
• 1 Medium Carrot,finely chopped
• 4 pieces of vegetarian meat, diced
• 1 stick Celery,diced 
• 2 Eggs
• Dry white wine (optional)
• Parsley sprig
• 2 Sausages (making of Penguins and remains with pastas)
• Pinch of salt and ground pepper
• Macaroni, dried pasta (your choice)
• Freshly grated Parmesan Cheese (to serve, optional) 
• Tomato Puree

Methods: 

1) Bring a large pan of salted water to the boil and cook pasta until al dente (tender but firm to bite) Drain well.

2)  Fry the vegetarian meat, sausages, onion, carrots in a saucepan until turn slight yellow.

3) Put the pasta inside and pour the eggs on top of it.  Stir it and mix with others salt, pepper and tomato puree for seasoning. 

4) Add details with Parmesan cheese and enjoy!

Udon Miso Noddles Soup

Miso Soup is always williams' preferred. I guess is because raining seasons. 

I have make cold and this soup base and serving 2 types of different meals for them.

Udon Miso Noddles Soup

Serving: 5paxs

Ingredients:-

• Udon
• Sliced carrots
• Fresh mushrooms
• onions
• Wakame
• Sausage and Angry Bird
• Vegetarian Fishball Meatball and mutton 
• chicken or vegetable stock
• Miso

Methods: 

1. Cook the udon noodles according to the package directions, drain and set aside.
2. In a large saucepan, bring the stock to a boil. Lower the heat to medium and add the carrots, onions and wakame in 1 to 2 minutes. 
3. Add the mushrooms, cook for 30 seconds and remove from the heat. Spoon the miso in a medium bowl and add a ladleful of hot broth. Whisk until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. 
4. Do not boil the soup with the miso, as the miso will become gritty. Stir in the noodles.

Cold Soba and Seaweed Chicken

Yesterday was trying seaweed minced chicken and after taste it not bad. ;p I tries another attempt and this round I use drumstick chicken instead of minced meat. The taste and texture of meat even better.

Seaweed Chicken

Serving: 5paxs

Ingredients:-

• 3 Drumstick Chickens
• Nori (Seaweed)
• Pinch of salt, sugar, soy sauce and corn flour
• Mirin (味醂 or みりん^?)

Methods: 

1. Cut the chicken into strips.
2. Marinate with salt, sugar, light soy sauce, mirin and corn flour for 30 minutes. If meat can marinate overnight, taste even better.
3. Roll into stick shape and wrap it with nori
4. Grilled it on top of frying pan. I seldom deep fried as too oily.

Seaweed Chicken

I used to test new food to little one before I cook for whole family members. :) She is my testing mice cum VIP. 

Seaweed Chicken

Serving: 1pax

 
Ingredients:-

• 100 gram Chicken Breast or minced meat
• Nori (Seaweed)
• Pinch of salt, soy sauce and corn flour

Methods: 

1. Cut the chicken into minced meat.
2. Marinate with salt, light soy sauce, dark sauce and corn flour for 30 minutes
3. Roll into stick shape and wrap it with nori
4. Grilled it on top of frying pan. I seldom deep fried as too oily.

Oreo Pop Happy Childrens Day

 

I did not pack any bento for her as last night was busy trying tiger pop and decide Oreo pop and Tiger pop nicer before I go mass production in making it.

I plan it week ago after get info from principle, I am not good at baking and cooking thus for beginner dummy like me must really plan what to make or what to bring for kids who can enjoy happily. Olivias' kinder have muslim and vegetarian friends which it narrow down things alot choice and preference.

I had made 2 types of biscuit pop which is Oreo & Tiger. Casting their vote as follow
1) William - Tiger Pop
2) Lawrence - Oreo Pop (he is chocolate fancy)
3) Mother in law - Both also fine
4) Olivia - Oreo

Final decision: Oreo Pop! I guess the oreo had generate some cool mint element. ^-^

Remarks: Not really pleasant nice look but I hope kids and teachers love it. :)


 

Oreo Pop

Serving: 20-25 pax

 
Ingredients:-

• 200 gram Oreo / Tiger Biscuits
• Butter 70-80g (I use Margarine as I m not sure vegetarian can take butter or not)
• 100gram Compound Chocolate (cut it into small pieces)
• Deco subject to preference
• 'Lollipop' stick

Methods: 

1. Blend the biscuits into fine manner. 
2. Melt the butter with low heat, pour the biscuit and stir evenly.
3. Roll into ball shape. I use melon scoop simply it is small enough and kids can have bite size easily. Freeze it 15 minutes.
4. Double boil the compound chocolate with low heat fire. You can melt the chocolate little by little.*
5. Gently use the stick with little compound chocolate and insert into ball shape oreo and freeze it another 10 minutes.
6. Dip it into compound chocolate and decorate it. Your Oreo Pop are on board! ^-^

* Compound chocolate will get even rough and hard if too frequent you reheat and melt back.

Vermont Curry

 

I like to curry but not brave enough to try those rich spicy type. I cook Vermont Curry which this is with a slight of touch of apple and honey taste it is edible to Olivia.

Vermont Curry

Serving: 6 adults 

 
Ingredients:-

• 500g meat (beef, pork or chicken or vegetarian)
• 4 medium of onions (approx. 400g to 600g) *subject your preference
• 4 medium potatoes (approx. 600g)
• 1 medium carrot (approx. 200g)
• Salt, black soy sauce, corn flour and oyster sauce for marinate purposes

Methods: 

1. Cut the meat and vegetables stated above into cube or bite size.
2. Marinate it with pinch of salt, oyster sauce, blakc soy sauce and corn flour. Leave it about 15-30 minutes
3. Fry the onion and cook the meat into lightly browned, add water of 700ml and bring to boil.
4. Cook over low to medium heat about 20 minutes, or until tender.
5. Remove from heat, break the curry cube into small pieces and cook about 20 minutes, or until the curry thickens.
6. Serve with rice or pastas.

Bread Pop

Principle are so kind to inform me in advance that they are going to celebrate Children Day at Centre. I start to short list what are the food that I may make which vegetarian and it is 'Halal' to her friends. 

I start survey and try to find any recipes which are healthy and love by kids. 

I get to get this from one of Facebook mummy which she is so kind to share out her recipe and patient enough to explain whenever I am in doubts.

After taste, it is crunchy and tasty but somehow I found it is too big for kid to munch this. I guess sweetness should be reduced. 

 

Bread Pop

Serving: 4 adults & 1 child  
Ingredients:-

• 4 pieces of bread/ wholemeal
• Compound Chocolate
• Loli Stick

Methods: 

1. Cut the bread into small pieces. I cut into 2 for 1 bread.
2. Double boil the compound chocolate. Apply layer chocolate onto the bread and roll it into round shape. Freeze it about 15 minutes.
3. Use the
4. In a large bowl, combine the potatoes, eggs, onion, salt, raisins and mayonnaise. Mix together well and refrigerate until chilled.
5. Lastly, parsley and strawberries add it in.  
6. Gently use the stick insert into bread ball that freeze in earlier, dip it into the compund chocolate that melt in earlier.
7. Deco it with your preference. I made 2 type i.e. with sprinklers thousand and heart shape sugar. 

 

Old Fashioned Potato Salad

No charaben for today, mummy overslept and make this old fashioned potato salad for Olivia, Daddy, Lawrence, mother in law and of course include me as well. 

Mummy prepare the potatoes part late mid-night and next day morning boil the egg and marinate others for final touch.

I deco it using simple picks same as earlier day I used for Forest Brown Bear Bento. Grapes and one small oat cookies in case she feel the portion is too small for her.

Feedback: She love it! She Ask For MORE!
Old Fashioned Potato Salad

Serving: 4 adults & 1 child 
Ingredients:-

• 5 to 6 potatoes
• 4 to 5 Eggs
• Butter * option
• Salt and Pepper to taste
• Mayonnaise
• Parsley, finely chopped
• 1 onion, finely diced
• Raisins
• Strawberries

Methods: 

1. Peel off potatoes and cut into cubes. Place potatoes in a large saucepan and cover with lightly salted water. Cook over medium heat until potatoes are tender. Drain and place cooked potatoes in a large bowl / colander,and let cool.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and mashed and butter as preferences.
3. In a large bowl, combine the potatoes, eggs, onion, salt, raisins and mayonnaise. Mix together well and refrigerate until chilled.
4. Lastly, parsley and strawberries add it in.