Mushroom and Bacon carbonara spaghetti

Hihi! Havent been blogging for long. Too many reasons! but i am back with a blast now!! too many dishes to share. Just 1 for a starter first =x

Mushroom and Bacon carbonara spaghetti

IMG_0792

Ingredients

Sliced mushroom

Bacon bits (you can buy sliced bacon and chop them)

2 eggs

55g of parmesan cheese

Spaghetti about 200g

Minced garlic (depends on how much you love them)

Method

Crack the eggs and mix in the parmesan cheese, mix well.

Cook spaghetti in a pot with some salt, about 8-10 mins, depends on the texture you like

Stir fry the garlic with some olive oil, then bacon and mushroom.

Add in spaghetti and off the heat, mix in the egg mixture and stir it with the spaghetti evenly.

There! you have the easiest carbonara! personally i do not like too much cream in my carbonara, so i omitted the cream part and it tasted the same! try it and believe me, you will love it! =) Enjoy!

More photos up close…

IMG_0795

IMG_0794

Rainbow cake

Hello! I am back! well, did some baking last night just to satisfy my craving for ‘baking’! I enjoy the process of baking but not the eating part. Not sure why, probably because I know what made up the goodies like margarine and sugar. >.< no sweet tooth!

IMG_3941

i used premix although there are online recipe to make the cake. As I just moved in, short of ingredients, so it is better that i use premix, just follow the instructions at the back and divide into the mix into 5 equal portions (you can add more colours to it as a rainbow has 7 colours.. haha..) I used purple, green,yellow, orange and blue dye.

IMG_3921IMG_3924

 

IMG_3932

I did not frost it too much between the layers as it is too sweet. just a thin layer to stick the cakes together. after that I put the cake to harden it abit so that all layers are join together and when i cut it into slices… tahah! thanks goodness I got a nice shades there! =)

IMG_3939 IMG_3940

Osmanthus Wolfberries Jelly

photo (2)

Weather in Singapore is really humid! People are falling sick with flu virus and heatiness. Thus, I decided to make this to cool ourselves down! …. In chinese restaurant, especially dim sum places, you will see this on the menu under dessert. It meant to be served cool. 

So osmanthus is healthy and I did not add in any other fragance to make it tasteful. I bought the jelly premix, no flavour. The premix has a strawberry flavour, but i guess it will make it weird with osmanthus so I did not use that. 

This is how it looks like. I follow the instructions at the back of the packaging, but I am sure any premix can be used, as long as there are instructions provided.

DSC04135

photo

It is said that osmanthus prevent cough and phlegm.

Okay! now for the recipe… adapted from here

Ingredients

  • 1 packet of pre-sweetened konnyaku jelly powder (mine is 250g)
  • water (according to the konnyaku jelly powder box instructions; mine requires 1250ml)
  • dried osmanthus flowers 桂花 (1 to 1.5 tsp for every 400ml water)
  • 2 tsp wolfberries soaked in water until puffy; drained

Tools

  • jelly moulds

Directions

  1. In a pot, add water and bring to a boil. When water is boiling, lower heat and then add osmanthus flowers. Simmer for a short few minutes (roughly 2 minutes).
  2. Add konnyaku jelly powder. Stir until the powder is fully dissolved. Off the flame.
  3. Add 2-4 wolfberries to each jelly mould, then pour the jelly solution prepared in step 2 to fill each mould. Let the jelly cool down a bit in room temperature and chill in fridge until the jelly is set.

photo (1)

You have to do it fast after switching off the flame as the jelly will slowly get solidify at room temperature. Hope you guys like this one!

Zebra Cotton Cheesecake

Made this in the past weekend! Was craving to bake (note: not craving for cheesecake) I had so much fun baking at my aunt’s house!

Image

I was trying to poke the middle portion with a stick to check if the inside was cooked. And it goes…Image

it tasted great! with the cheese melting in my mouth. sorry that my pictures are not very appetizing.. but it is really good! I ❤ the stripes too! actually it looks more like a tiger instead of a zebra because it is yellowish! I will try to make it again and take nicer pics next time.

Recipe

250g Cream Cheese                                                                                    
25g Butter
Sugar 75g
4 Yolks
1/4cup Milk
1/4tsp Vanilla Extract
Plain Flour 25g
*10g Cocoa Powder
4 Whites
Method:
1. Preheat oven to 150deg
2. Line a 7″ square baking tin with baking paper
3. Beat cream cheese, butter and 50g sugar until creamy.
4. Mix in yolks, milk and vanilla.
5. Sift in flour and fold gently into the mixture
6. *divide batter into two equal portion.
7.* Sift in cocoa powder into one portion and fold in gently
8.* Set aside both batter
9. Whisk whites with the remaining sugar until stiff;
10.* fold half gently into the cheese mixture & the other half to the cocoa mixture
11.*Spoon cheese mixture into cake tin starting with the cheese mixture first in the center of cake tin.
12.*Next, spoon cocoa mixture into the center of the cheese mixture(step above)
13.*Following the sequence steps above until both batter runs up.
14.Bake in water bath for about an hour, let cool & serve.

 

Siew Mai

Image

Craving for some siew mai at late last night. So I decided to make these for supper! but ended up to be breakfast instead. It tasted so yummy! One of the all time favorites and easy to make dish! =)

Recipe
– 200g minced pork 
– 300g prawns (shelled, deveined and chopped into small bits so that you can still chew it when cooked)
– spring onions
– some garlic
– diced chinese mushrooms (soaked and softened)
– 2 tbsp soy sauce
– splash of Huatiao wine (can do without it)
– splash of sesame oil
– dash of pepper
– 1 beaten egg (I only used about 1/3 of it to add moisture)
– dumpling wrappers (the thin, round ones)
– Tobiko for garnishing (I replaced it with red carrots which I chopped into small bits for decorations)

1. Mix everything up, except the Tobiko. Using a 1-tbsp spoon, measure out meatballs of uniform size and place in centre of dumpling wrappers. Mine were all 1 heaped tbsp.

2. Wrap and press firmly around each Siew Mai.

3. Seal the top with some egg wash.

4. Place the Siew Mai onto a bamboo steamer (or a plate that has been lined with parchment paper). Spray water to moisten the skin.

5. Steam on high for about 8mins. Do not overcook, or the meat will be tough. Top each Siew Mai with Tobiko and serve immediately.

Image

this is a recipe I read online, thanks!