This is almost identical to the Marmite Fish Fillet. I was given these 2 pieces of tenggiri fish and was cracking my head how I wanted it to be cooked. It can’t be steamed coz the texture will not be nice. So I ended up still fried it.

Because PILs coming over for dinner, so I cannot be lazy just fry like that, so had to make the marmite sauce.

This Marmite sauce is different from previous, as I was trying different variation. This one substitute honey with plum sauce. So the quality of plum sauce is important (so does honey!).

INGREDIENTS
2 tenggiri fish
2 tbsp Marmite yeast extract
2 tbsp Plum Sauce
2 tbsp Sugar
1/4 cup of water
Some oil for deep frying

METHOD
1. Deep fry fish till cook and set aside for later.
2. Remove some oil, leave only a little for the sauce.
3. Heat the oil, stir fry the Marmite extract, plum sauce and sugar till fragrant.
4. Add in water, simmer for a while till sauce thicken.
5. Pour the sauce on the fried fish and serve hot.

Actually this version of baked macaroni is just so similar to the non-vegetarian type. What I do is just substitude the meats in the original baked macaroni cheese with sliced button mushrooms.

Ah! Also, in this version, I added some grated cheddar cheese as well. I think this gives the topping a better texture compared to purely mozarella cheese.

My 2 children, each like different veg. Isabel loves broccoli, and Ian loves spinach. But both of them love these veg for the same reason – they believe these veg can help them to grow tall!

I just want to let them get used to a variety of vegetables, so I have been trying to push for asparagus lately.

This asparagus is similar to the previous stir fry asparagus, with very small differences.

In this one, I used stuffed taopok (豆腐干) instead of the fuchuk. I also used a different seasoning –> nutritional yeast flake.

Nutritional yeast flake is very tasty and yes ‘nutritional’! It is often used as cheese substitute in vegan dishes. I once tried it but didn’t really like the fake cheese. Still prefer the real cheese. LOL!

Anyhow, the use of nutritional yeast here, to substitute salt or other seasoning is surprisingly good. My mom came for dinner and she specifically mentioned this asparagus very tasty.

I love banana cakes, and I have been wanting to try this Banana Custard Cheesecake for a very long time. Finally, I bought some bananas from Jusco last week and baked this cake:

I reduced the sugar from 100g to 80g, because of a bad experience before –> banana itself is already so sweet, the banana cakes were just too sweet that even my Indonesian maid couldn’t take!

INGREDIENTS
(A)
500g cream cheese
3 egg yolks
2 tbsp custard powder melt in 50g milk
3 bananas, mashed and mixed with 1tbsp lemon juice

(B)
3 egg whites
80g caster sugar

METHOD
1. Preheat oven to 200C. Line an 8″ cake tin.
2. Mix cream cheese, egg yolks and custard milk until well combined.
3. Add bananas and mix well.
4. In a separate bowl, whisk egg white and sugar until peaked.
5. Pour into cream cheese mixture in 3 batches and mix well.
6. Pour into cake tin and steam-bake at 200C for 15 min.
7. Reduce oven heat to 150C and continue baking for another 50 min or until cooked.
8. Leave cake to cool in oven for 1 hour with door ajar.
9. Chill cake in refrigerator for 4 hours before removing from cake tin.
Served chilled.

I had some leftover banana which I don’t think we can eat any more, so I’ve decided to turn this into a banana cake improvising some butter cake recipes.

This cake turned out to be quite moist, and the walnuts added more fragrant, also making the cake has something to chew!

INGREDIENTS
250g self-raising flour
250g butter
150g sugar (I reduced sugar because banana and choc chips are sweet)
4 eggs
80ml milk
4 bananas, mashed
1/2 cup chopped walnuts
1/2 cup chocolate chips

METHOD
1. Preheat oven to 180C.
2. Cream butter and sugar until fluffy and whitish.
3. Add in eggs and flour alternatively.
4. Add in milk, mashed banana, chocolate chips and chopped walnuts. Mix well.
5. Pour batter into 8″ cake tin or rectangular tin.
6. Bake at 180C for 45-50 min or until cooked.

I have been wanting to cook this dish since before CNY. But since I wanted to make my own dried cabbages, it took me so long to be able to make it!

Ya, I made my own dried cabbages, but I think you better buy them from the market. A lot easier and faster! :p

Well, to be honest, I think this soup is a failure. I think I used too much dried cabbages and too much of luohanguo (罗汉果). The soup became too dark and too thick. The taste isn’t that pleasant so I seasoned with some salt, and I ended up dislike the salt taste (been liking the natural un-salted soups all these while!).

Will share the recipe only when I get it right next time. :p

I read about Burdock somewhere, that it is a ‘heath’ food for Chinese, used to remove toxins from body as well as to prevent cancer. I finally saw it in Tesco, and apparently it is widely sold in the market. I just didn’t pay any attention to it before.

I used it, together with some coriander, pumpkin and carrots, and made this soup. This is a vegan recipe. For more savory or ‘meaty’ result, you may add in chicken or beef chunks.

INGREDIENTS
1/2 stalk burdock (roughly 250g)
4 stalks coriander
600g pumpkin
1 large carrots (or 2 medium)
1 tbsp QiZi (杞子)
4 red dates

METHOD
1. Wash burdock, peel and cut into chunks.
2. wash and drain coriander.
3. Remove pumpkin skin and pith. Cut into chunks.
4. Peel carrot and cut into chunks.
5. Rinse red dates and core. Rinse QiZi.
6. Boil 1.5L water. Put in all ingredients. Boil over high heat for 30 min. Reduce to low heat and continue cooking for 1 hour. Season with salt and serve.