Three Faces of Evy

I took some pictures of my little girl few days ago. Often time when I took picture of the food, she also wanted to be in the picture. Thus, the result of these pictures.

Snapping picture of her is not an easy task these days because she won't sit still for me to snap it. She would sit for a little while and then rush over to see her picture through my camera screen. My digital camera often takes its own sweet time to focus, lock and snap, so by the time the camera done all that, she already standing up ready to come over. As a result, I have all sort of weird and blur pictures of her.


1) Her Smiling Face!
2)Her Laughing Silly Face!


3)Her Serious Face!

Anyway, thought I will share the three different looks of my sweetie. They sure are growing up fast.

Stir-Fry Tom Yam Shrimps

I always looking for way to cook shrimps. I got this idea from Amy Beh's Vietnamese Prawns in her first cookbook. What can I say, I always attracted to easy recipe that tastes good. I made this recipe simpler by using the bottled key lime juice that available in all WalMart stores at the produce section. Hehe...short-cut all the way for me.

Featuring one of my home cook dishes.

Ingredients:

12 extra large shrimps, shelled & deveined but leave the tails on

1 lemon grass, cut into 1 inch length (optional)

2 Kaffir lime leaves, sliced (optional)

4 shallots, sliced

3 cloves of garlic, chopped

4 chilli padi (Thai chilli), chopped

2 Tbp. Tom Yam paste

1 Tbp. key lime juice

1 tsp. sugar

Drizzle of dark soy sauce

1/3 cup water

sesame oil

Method:

1. Heat the wok with some oil. When heated, add lemon grass and shallots. Stir-fry for a little while, then add in garlic, chilli padi and kaffir lime leaves. Stir- well until fragrant.

2. Add shrimps, give a quick stir. Add in tom yam paste, key lime juice, dark soy sauce, sugar and water. Stir-fry until the shrimps are cooked and sauce thicken.

3. Turn off the fire and drizzle a little sesame oil on top. Give it a quick stir and serve on a plate.

Stir-Fry Bean Sprouts

Featuring one of my home cook dishes.

Ingredients:

~ Bean sprouts
~ 2-3 cloves garlics, chopped
~ 2-3 Scallion, cut into 2 inches length
~ One small piece of ginger, thinly shredded
~1/4 cup dried anchovies, washed and drained

Seasoning:

Salt to taste, 1 tsp. chicken stock granules & 1/3 cup water.

Method:

Heat oil in a wok. When hot, add in dried anchovies and ginger, stir-fry until anchovies turned crispy and brown then add in garlic. Stir well and add in the bean sprouts. Give a few good stirs and add the seasonings. Let it simmer a little while and then add scallions in the last few seconds. Stir well and dish out. Serve hot.

Note:

Do not overcook the bean sprouts, it shoud be crunchy when you bite into it.

Double Chocolate Banana Bread Muffins

Made this using my marble banana bread recipe. But instead of marbling it, I mixed all the batter with the melted chocolate and added chocolate chips, thus made it a double chocolate banana bread muffins.

Note:

1. I think I overbaked it because I found it to be a bit dry.

2. Thus, for those that are trying, add 1/4 cup more oil into the recipe.

Step-by-Step Kuih Bangkit Guide

I didn't know that so many people have problem with making kuih bangkit. Thus, I decided to make mine again with step-by-step pictures guide. I followed my recipe to the T and got no problem at all. No need to add more flour or more coconut milk. And it's all done in exactly 15 mins (baked time). Only the seashell mould ones needed 20 minutes.

For kuih bangkit recipe, click here.


Place the tapioca flour on top of the paper towel and in a microwave safe bowl and microwave for 1 minute, stirred. Set aside and let cool.


Measured all the ingredients ready before adding into the flour. I put the yolk into the melted butter and gave it a quick stir before adding it into the flour.


This is the thick coconut milk that I used. It's a coconut cream, very fragrant and more expensive but nothing can beat this brand. My kitchen smelled so nice while baking my kuih bangkit.


This is how the dough looks like after kneading.


Roll it on a lightly flour surface to the thinness you like. Flour the rolling pin as well.


Dip the cutter into the flour and then cut it, give it a twist and pop it on top of lined parchment paper cookie sheet.


Like this.


Baked in preheated 350'F oven for 15 mins.


Cool on wire rack.


I made 4 sea shells one from using the mould for experiment (on the left). This one are thicker, need 20 mins baking time.


I bite one into half, trying to let you see what the inside looks like. Too bad, my camera cannot zoom in too much and this is the best I can do.


Remember to line your cookie sheet with parchment paper, if not you would get this. The kuih bangkit would stick and there's no way to get it out unbroken. See, what my laziness cost me! Haha...

Hope these pictures help! So that my whole morning spent making this is not wasted. *whoosh*

Tom Yum Fish

I like to make my own Tom Yum soup sometimes as we can get Tom Yum Paste virtually in every oriental stores these days. Tom Yum Gong is for tom yam soup with shrimps only. But there are a lot of variety these days, you can have seafood tom yum where fish, shrimps and cutterfish would be added. Or you can have fish tom yum, even crabs tom yum would be delicious.

The above is my fish tom yum (short-cut version). It's my way of cutting down on shrimps (or more precisely cholesterol intake).