Archive | 5:33 pm

Cheese Stuffed Chicken wrapped in bacon with quinoa

7 Sep

It’s the start of a new week
and I decided to cook something good to get rid of any Monday Blues. haha
Well. it worked. For me at least.
Cause cooking has always been therapeutic to me. (:
and I love it.
Gives me a chance to take a break in the midst of doing my case report that’s due on Thursday. haha
I’m half way there. and I will get there.
so anyways. back to the food!

Baby and I were watching some body builder’s wife’s cooking show sorta. haha
and she cooked quinoa.
knowing we had some lying in the drawer.
I decided to make it for dinner.
Just with a bit more taste. haha

so here’s the recipe! (:
Hope you all will enjoy it as much as we did!
it was YUMS!

cut it into half and the cheese would be oozing out! (:
baby sure enjoyed it. I’m sure you and your loved ones would too!

more photos and recipe undercut


a little desperate

7 Sep
I know I’ve put this up before.
But we’re still lagging behind for our research
and so. I’m posting again.
and asking all of you to help me if you can just spare me 20 mins of your time!
I would be really really thankful! 


pleaseeeeee. HELP! (:


7 Sep

since baby and I were both home for lunch today
and we wanted something quick and simple
cos I had assignments to do
and baby had an online lesson plus studying for his mid sem test.
so i decided to wipe up a simple dish!

Olive Rice with Cashews and a side of Fried Egg with Prawns

I brought a few bottles of preserved olive vegetable
cause I wasn’t sure if you could get it from the Asian Supermarkets here.
they should! so just try looking for it. (:

There was a request from my nut that I put up easy chinese food recipes.
and I thought it wouldn’t be that bad an idea.
though some ingredients are added not using any measurements.
but in chinese cooking.
you add the sauce according to the taste u prefer!
so hey! (:
it’s free-lance cooking
if you would like to call it that. haha

so here is the recipe! ENJOY!

Ingredients :

Olive Rice with Cashews

1 cup of rice (brown or jasmine)
200g pork mince
2 cloves of garlic, chopped finely
1 tablespoon oyster sauce
1 tsp light soy sauce
1 tablespoon chinese cooking wine
1 tablespoon of sesame oil
1 tablespoon dark soy sauce
3 tablespoon of preserved oilve vegetables (the bottle above)
a handful of cashews, lightly roasted

Fried egg with Prawns

3 eggs
6 medium to large prawns, peeled and devein and cut into small pieces
1 tsp sesame oil.
1/2 tsp fish sauce
1 tsp light soy sauce

Steps :

1. Marinate the mince pork with oyster sauce, light soy sauce, pepper, chinese cooking wine and sesame oil.
Cook a cup of rice (according to instructions)

2. Heat a tablespoon of olive oil and fry the garlic till it is about to turn golden.
Fry the marinated mince till it’s brown.
Add the preserved olive vegetables and stir-fry till it coats the mince relatively well.
Add the dark soy sauce and fry till it is almost dry.

3. When the rice is almost done,
pour the olive and meat mixture into the rice pot.
Give it a good stir and cover the lid, allowing the rice to cook further.

4. In another frying pan, heat 1 tablespoon of oil and fry the prawn till cooked (3-4 mins).
Add the fish sauce and fry a little longer.

5. Crack the 3 eggs into a bowl and add the light soy sauce and sesame oil.
Beat well and make sure everything is incorporated.

6. Add the egg and allow it to fry on one side like an omelette till the underside is brown.
Turn it and using a spetula, break the egg up into small pieces.
Fry for another 5 mins on medium heat.
Set to one side.

7. Serve the olive rice with roasted cashews and the fried egg. DONE! (:


Broccoli and Cheese Cupcake with Avocado cream

7 Sep

This has been a big hit in my family
and I bake it for my grandma and my cousins.
I think it’s a great way to make kids eat their veggies! haha
cause my youngest cousins love them to bits!

I made this during the bake sale at House last year.
and this won me the first prize badge. haha (:
I was shocked at the final result
but I was really happy that everyone liked it!

(the theme was green, my fav, so i did : Broccoli and Cheese cupcake with avocado cream,
Molten mud Chocolate cupcake with mint meringue and Green tea tiramisu)

it was 1 out of the three cupcakes I made.
and the judges were very amused with a savoury cupcake
and what more with veg and cheese in it! haha
it would have been better if it’s hot.
but yes. It’s easy and simple
and you guys can give it a try!

Ingredients :
15 broccoli florets, steamed and cooled
4 cups  all-purpose flour
1/4 cup  sugar
4 teaspoons  baking powder
1 teaspoon  salt
2 cups  milk
2 eggs (extra large)
1/2 cup  oil
3/4 pound  shredded cheddar cheese

Avocado Cream :

1 very ripe avocado
1 tablespoon cream cheese
1 tsp lemon juice

Steps : 

1. Preheat oven to 425 degrees (220C°).

2. Mash the avocado or blend it in a food processor, add the cream cheese and lemon juice and mix till smooth.
Put it in the fridge for 30mins or until it is needed.
(Remember to put it in the fridge as it might turn brown upon exposure to the environment.)

3.In the bowl of an electric mixer, combine flour, sugar, baking powder, and salt.
Add milk, eggs, and oil and beat (starting at low speed and changing to high after flour is dampened)
just enough to moisten the dry ingredients.

4. Put the chopped broccoli pieces into the batter and mix gently by hand.
Batter will be somewhat lumpy and sticky. Spoon batter into pans about 2/3 full.
Bake in 400 degree (200C°) oven for approximately 20 minutes or until toothpick inserted in center comes out clean and dry.

5. You can either pipe it on top of the cupcake or you can cut a cone shape out and pipe it in the cupcake.

Enjoy it while it’s hot! (: