Showing posts with label What's Cooking. Show all posts
Showing posts with label What's Cooking. Show all posts

Tuesday, April 14, 2020

Circuit Breaker & home-based learning: a week on...


I have been on a split team WFH basis since end February and like all, with the circuit breaker, I have since then transitioned to fully working from home. With the kiddo also doing full home-based learning, honestly it has been challenging.

While working (back to back con calls daily), I have to still attend to the kiddo’s IT problems, emotional needs (she is missing her friends and get grumpy as it is just worksheets and quizzes from period daily without much engagement) and we can’t go out of the house to do for e.g. some netball drills. 

So along the way, during this past week, I’ve learnt many things which would equip me better for the next circuit breaker / even an extension.

1. Top up top up!
I am not talking about food here (that’s below). The whole circuit breaker thing took most of us by surprise so while most are doing panic groceries shopping, I was mainly at home as I was trying to stay away from the crowd.

About a week into full HBL, my ink cartridge (the printer is new mind you!) ran out after printing out worksheets after worksheets from her enrichment classes. As it was new, I really had no inking as to how much ink would be used hence I was unprepared for this. And then just yesterday, the kiddo told me that some of her pens seem to be running low on ink too.

So that started my online hunt for more pens (Popular bookstore is closed!) and going on Shopee & Qoo10 to purchase new ink cartridges and pens. On this note, I have to say that I am very thankful we still have pencil leads!

2. Alternative groceries sources
After trying my luck and waiting for a slot at redmart for about 3 odd weeks, I finally had a delivery slot last evening. But as alternative sources, I’ve found that Singaporeans are very resourceful especially when it comes to our favourite national pastime – eating / food. I have a regular estate group buy chat group which I belong to where I've been ordering fruits to meat to seafood.  

However, there are 2 Facebook groups that I have just joined – Hawkers United which is basically set up where we can either pre-order in advance for quicker takeaways / for food delivery as well as Pasar United where anything from meat to seafood to fruits and vegetables can be ordered online / via whats app and then delivered to you.

Some of these sellers even have pre-packed bundles for our convenience

Image may contain: food

Image may contain: ‎food, ‎possible text that says '‎Set B: Seabass Seafood Set $50 nett 8ش‎'‎‎

3. Eyeballing
During the first week of HBL, I saw how restless my kid was. I am not sure if your children’s attention span is really good but for Dumpling, she has been missing her friends and social interaction. Additionally, for us, HBL has so far just been online attempts – quizzes and MCQs online + preprinted worksheets prepared by the teachers prior to the closure so this of course cannot be compared to frontal teaching. 

For the first 2 days, she was distracted and did not finish the exercises on time. As we had classes after the school’s HBL, it was really draining for me to nag (while working) and for her as well as we ended “school day” really late on those occasions.

So what I am still attempting to do is to get her to wind down at night as per the usual time so that she is up on time for her HBL. At the same time, I have shifted my “workstation” to her study area so that there’s some still some nagging and hand holding along the way.

4. One dish wonders for lunch
For lunch, as it is right smack in the middle of my work day, to be frank, I am unable to indulge and cook the usual soup and dishes (三菜一汤) but have gone into cooking noodles “zichar” style where all ingredients are in that 1 dish 


Image may contain: food


(More food photos and ideas are shared on my IG account! Please follow me and share your thoughts and ideas too)

as well as dishes which you can simmer over the stove – beef ribs stew yesterday.

Image may contain: food, possible text that says 'STAY HOME'
(Recipe link here)

So here's what I've learnt from the past week. What about you guys? How are you all holding up? I hope that the circuit breaker would help to flatten the curve and we can see the numbers decline in about 1.5 - 2 weeks time. Prayerfully, the worldwide situation improves soon too. Till the next post, please stay safe, and please stay home!   

 If you have enjoyed this post, please follow me on my Facebook Page where I share my parenting thoughts (both on the kiddo and my furkid), food photos (be prepared for tons of them!), outdoor fun, useful reviews, early shout outs for giveaways and interact with you, my readers! You can also follow me on Pinterest and Instagram!  


Tuesday, October 15, 2013

What's Cooking - of soups and good skin? 花菇螺片眉豆鸡汤

My mum is a Cantonese. So for the first 20 odd years of my life, I did not know how to appreciate the stronger and spicier cuisines such as Indian, Malay and Peranakan food. For most Cantonese meals, simplicity is the key, thus resulting in mostly non-spicy dishes. Soups are a must-have daily and it is the same for my mum and household. 

I am not sure if it is to do with the amount of liquid or truly the nutrients from the quality ingredients which go into soups but my mum and grandma and aunts swear by good soups and that soups are essential for good skin. Looking at the general complexion of my female cousins from my mum's side of the family, I have to say that this seems to be true.  


This traditional soup, which has been passed down from my mum's side of the family, is both flavorful and nutritious. Black eye beans is the base ingredient here as it adds a smoky flavour to this chicken soup which is peppered with meaty mushrooms and slivers of abalone / conch slices for that touch of sweetness. Here's sharing the recipe for one of my two favorite Cantonese soups. :) 

:: The Gathering List
- Hua Gu 花菇 (Dried Shitake Mushrooms, washed and soaked - we use about 10 - 12 medium sized per time) Note: Hua Gu has a flower pattern at the top hence, its name. The soup calls for this mushroom type as it lends a meaty flavour to it.

- Chicken feet + whole Chicken (we tend to add in more chicken feet because we love them and well, it apparently has collagen and maybe, just maybe, that helps with skin?) :p

- Dried Conch slices 干响螺片 or you can also replace this with dried abalone slices 干鲍鱼片 (We use about 4 full slices, washed)    

- 3 table spoons of black eye peas 眉豆 (sometimes also known as black eye beans), washed 

-  Optional: peanuts (2 table spoons) / Wolfberries (I usually use about 2 - 3 teaspoons, presoaked and washed

:: The cookout
- 1.5 litres of water
(I use the slow cooker for this dish and I usually save time by boiling the water in another pot before transferring to the slow cooker)
- Add all the ingredients into the water and cook using slow cooker (should take about 6 - 8 hours) 
- Add salt to taste! 

It's that simple! 

This is part of a What's Cooking Blog Train which I am hosting for the months of September to November. Join us again in November for the last installment as some blogger mummy friends and I share recipes on some Japanese dishes!  

If you have enjoyed this post, please follow me on my Facebook Page where I share my parenting thoughts, food photos (be prepared for tons of them!), early shout outs for giveaways and interact with you, my readers! You can also follow me on Pinterest and Instagram! 

Monday, October 7, 2013

What's Cooking Blog Train!

I am really excited to share a latest blog initiative with you! It is not a surprise to most of you that I am a food machine because I love to eat! And as much as I love to eat, I love to cook too! 

Along with some talented mummy blogger friends, we will be showcasing a week of good food (with recipes) in the months of September to November. To add to that, we will be doing it in themes! :) 

:: October (Dialect specialities!)

11 Nov: Waiwai - Japanese Bento
A healthy meal in a box, with some sparks of creativity, would be attractive to both children and adults!

12 Nov: Tzer Jing - Japanese Cheesecake
I am Mrs Kam:-)
A "moist, fluffy, melt-in-your-mouth, and not too sweet" cheesecake! 

13 Nov: Diana - Chicken Katsudon
A marriage of chicken katsu (golden fried chicken cutlet) and donburi(rice bowl dish), Chicken Katsu Don is a popular Japanese dish - bowl of rice topped with a deep-fried chicken cutlet, egg and condiments. It is easy to cook, and so delicious your family will ask for it again and again.
www.thedomesticgoddesswannabe.com 

14 Nov: Winnie - Tamagoyaki
http://toddlymummy.blogspot.com
(Item description to be updated)

15 Nov: Jennifer
(Item description to be updated)

Previously featured in October!
7 Oct: Agatha - Apple & Pear Cantonese Soup

This savoury yet slightly sweet Cantonese soup is a favourite in my family. We always have it when we get "heaty" and need something to cool down. This is double boiled and cooked over several hours, but you can use a thermal pot. It's also tastier when taken the next day.

8 Oct: Adeline - Fried Hokkien Mee
Fried Hokkien Mee is one of Singapore's most popular hawker fare - with a mixture of yellow noodles, white vermicelli (also known as "thick bee hoon" in our local context) usually stir fried with prawns, squid and strips of pork belly. Try this home prepared version which is relatively easy to cook and impress your family!

9 Oct: Diana: Easy Taro Rice (芋头饭)

Rice stir-fried with pork dried shrimps, mushrooms and yam (taro) This is a fragrant and delicious one-pot meal your family will love.

10 Oct: Irene Soh: Hainanese Chicken Rice
BabyHiroshi
One of the famous food Icon of Singapore. Staple diet of Singaporeans, and favourite to many. Chicken cooked to perfection coupled with frangrant chicken rice. Utimate Comfort Food!

Not many people like to eat Aubergines or Eggplants due to its lack of taste and the texture after cooking but this Hakka style will have you wanting more of it. 

14 October: Winnie Lee: Shanghainese wonton

In contrast to the local version, Shanghainese wontons resemble ingots. These are handmade (except for the skin) and hand wrapped, and are usually consumed as a main dish. 

15 October: Moi ~ Alicia Tan: Cantonese Soup: 花菇螺片眉豆鸡汤

A traditional soup which has been passed down from my mum's side of the family, this soup is both flavorful and nutritious. Black eye beans is the base ingredient here as it adds a smoky flavour to this chicken soup which is peppered with meaty mushrooms and slivers of abalone. This is one of my favourite soups which I will request for my mum to cook from time to time.


Previously featured in September!


Cuisine type: Peranakan
9 Sept: Yours Truly - Alicia: Pulot Hitam

I am not a dessert person and for this Blog Party, I wanted to challenge myself to create a simple dessert. When it comes to Peranakan cuisine, Pulot Hitam comes to my mind immediately. For the coming Monday, I will share a simple home recipe which I learnt from my mother-in-law, and a dessert which Dumpling loves too!

10 September: Irene Soh: Pulut Panggang
BabyHiroshi
A delicious savory snack made from glutinous rice steamed with coconut milk. Pulut Panggang are wrapped with banana leaves and are finally grilled to perfection for the wonderful smoky flavours. Sink your teeth into one them and be pleasantly surprised by the aromatic fillings of spiced prawn and grated coconut. This is undeniably the most favorited kuih in Peranankan Cuisine.
www.singaporemomblogs.com

11 September: Regina:  Babi Pongteh
A quintessential Peranakan dish made of braised pork belly and fermented soy bean.

www.mummymoo.com
12 September : Diana Gale: Ayam Assam Tumis
A simple but tasty dish made with chicken and tamarind (assam). The piquant flavor of the assam and aromatic spices highly complement the spicy chilli and the result is a fragrant curry that pairs perfectly with rice.

www.thedomesticgoddesswannabe.com

13 September : Jennifer - Fish head curry 
A Peranakan version of everyone's favourite fish head curry using spices & tamarind for the sweet-sour taste. (Link to be updated!)

www.dinomama.com

Looking for more recipes? Join us in the final instalment in November where we will be featuring 'Japanese Cuisine'!


If you have enjoyed this post, please follow me on my Facebook Page where I share my parenting thoughts, food photos (be prepared for tons of them!), early shout outs for giveaways and interact with you, my readers! You can also follow me on Pinterest and Instagram! 

Monday, September 9, 2013

What's Cooking - Pulot Hitam!

Peranakan cuisine is one that I really like. Introduced to a wide variety of dishes by the hubs when we first started dating (my in laws stayed at the peranakan stretch in the east for some years) it was actually not quite love at first bite for me. Primarily because with a Cantonese mum, nice cuisine to me then was steamed dishes and soups; I was terrible with spicy food.

After trying it slowly over the next few years, I grew to really like the layers of flavors and the blend of spices. 

I am not a dessert lover but I did sample Pulot Hitam when I was young and perhaps it's because it's slightly chewy or perhaps it's because of the slightly salty coconut milk that balances the sweetness of the dish; it is one dessert when I enjoy.

It is not hard to cook but does take a few hours to prepare and cook, primarily due to the fact that the rice takes a while to soften.

My mum-in-law prepared this dish a bit differently - with orange peel and... mata kuching. Here's our simple home recipe to share. 

:: The gathering list
- 1 Cup (200g) Black Glutinous Rice
(Washed and I soaked it overnight)
- 3 pandan leaves, washed and knotted
- 1 orange peel (I used an entire piece with 4 'petals')
- 10-12 pieces of dried longan (mata kuching)
- 80-100 gm of palm sugar (gula melaka)
(I went for 80 because of the dried longan used)
- 6 - 7 cups of water (depending how 'thick' a consistency you like)

The coconut milk
- 100 ml Coconut Milk with 1-2 pinches of fine salt (I heat this over the stove to melt the salt)

:: The cookout
1. Place pandan leaves and water to boil 
2. Add sugar and dried longans and continue to boil water on medium fire
3. Add glutinous rice and stir well
4. Simmer on low fire (we simmered for about 90 - 100 mins)

Serve hot with coconut milk (mentioned above)




This is part of a 'What's Cooking' blog train / party where, together with some blogger mummy friends, on the second week of each month (from Sept - Nov), we will be bringing you home recipes featuring different 'cuisines'. :) Please click the button below and visit regularly as links will be updated :)

BabyHiroshiPlease join us tomorrow as I have Irene Soh who will be sharing with us her Pulut Panggang recipe. A mother of 3 (yes, 3 and she's still so slim!) she started blogging since 2005 on Family, Travel, Food, Fashion & Photography.




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