Baking, Food, Recipe

Lemon chocolate chip muffins

To finish up the packet of HK flour on Mrs Eio’s shelf, she adjusted her usual muffin recipe for her lemon chocolate chip muffins. The kids love the taste & texture. So here’s the recipe for future “duplications”. Lol. 😂 

Ingredients (to yield 12 big muffins): 

1) Mixture A

  • 1/3 cup sugar
  • 2 cups Hong Kong flour 
  • 2 teaspoons baking powder
  • 1/3 teaspoon salt
  • 1/2 cup chocolate chips

2) Mixture B

  • 1/2 cup nutrisoy milk (reduced sugar) 
  • 1/3 cup canola oil 
  • 3 eggs (beaten)
  •  2 teaspoons of lemon juice with grated lemon skin. 

3) almond nuts (optional for topping)

Preheat oven at 170 degree C. 🆗

Add mixture B to mixture A. Mix together. Add them evenly into the muffin cups. Topped with almond nuts. 

Bake the muffin for 20 mins. ⏳

After 20 min, insert a satay stick into one of the muffins. If the muffins are ready, the stick will come out clean. ✅


Treats for Eio kids for the next few days. 👍🏻😋

Animal-Milk-Protein Free, Food, Good deals/Lobang, Organic, Quinoa

Fried organic tri-color quinoa 

三色小小米,百吃不腻!Fried organic tri-color quinoa with olive veg, eggs & fish cake. 

Last min quick preparation with El aft she’s home from school, as the stew ain’t ready for lunch… my little helper helps to crack & beat the eggs. Fried quinoa done in less than 15 min. 😜

Check out Mrs Eio’s previous post on how to cook tricolor quinoa: 

Cooking Tri-Colour Quinoa | I am Mrs Eio

https://immrseio.com/2016/05/16/cooking-tri-colour-quinoa/

Unlike rice, quinoa can be frozen without losing its taste & texture. Mrs Eio’s back-up plans for any 2 meals for these 2 weeks. Save time & energy. 😅

Mrs Eio prefers the taste & texture of tricolor quinoa. Quinoa is high in protein & fiber. Try it! You can get quinoa in our supermarkets. Mrs Eio got her organic tricolour quinoa from The Bento People. http://www.thebentopeople.com

Check out Mrs Eio’s post on The Bento People @ CT hub: https://immrseio.com/2016/05/15/the-bento-people-ct-hub/

Quinoa~ An alternative to having rice or noodles…

Food, Good deals/Lobang

Mrs Eio’s new toy – Philips pressure cooker (6 litres) 

After dreaming about having a pressure cooker for nearly a year… Mrs Eio finally bought her new toy – Philips pressure cooker. 👏🏻👏🏻👏🏻

Before having this pressure cooker, Mrs Eio used her multi-purpose rice cooker to cook beef stew. She’ll start cooking in the morning & leave it in the rice cooker (“keep warm” mode) so that the beef briskets will be soft & ready to eat by dinner time. 

With Philips pressure cooker, Mrs Eio is amazed that the beef stew is ready to eat in less than an hour! 

First, Mrs Eio used “bake -> vegetable” mode (5 min) to just cook the beef briskets. After this, she adds the vegetables & seasoning, & set the pressure cooker to “stew” mode (30 min). Do note that before the pressure cooker starts cooking for 30 min, it’ll take about 10 min to build up pressure in the pot. So all in all, it’ll take about 45-50 min to cook the stew. Nevertheless, it’s still more energy efficient & time-saving as compared to cooking stew in the rice cooker. 

For best result, to thicken the stew & simmer the vegetables & beef briskets, its best eaten after the stew is left in “warm mode” after an hour or so. 

Just a word of caution when the cooking is done, it’s important to release the pressure before opening the cover! Release the pressure carefully as the steam & some water (minimum) will shoot out from vent.

Mrs Eio loves her new toy as it helps her save lots of time for meal preparations. Eio kids can look forward to more different kinds of stews & soup with help of the pressure cooker & they can now have both beef stew & rice at the same time. 😄

Baking, Food, Recipe

Banana cake (with melon seeds & chocolate chip)


Mrs Eio runs out of bread at home. Thank God for frozen bananas in the fridge & so they baked. 

The texture of this cake is moist yet abit springy. El loves it.

Ingredients 

Mixture A (dry ingredients- mix well together): 

  • 2 cups of cake flour
  • Half cup of sugar
  • 1/3 cup of 
  • 2 tsp of baking powder
  • 1/3 tsp of salt 

Set aside: half cup of melon seeds 

Mixture B (wet ingredients- mix well together): 

  • 2 eggs
  • 1/2 cup of canola oil 
  • 1/2 cup of soy milk 
  • 3 frozen bananas (mashed)

Directions

  1. Preheat oven at 180 degree C. 
  2. Pour mixture B into mixture A. Mix well. 
  3. Pour the mixture of A& B intothe baking  tin. 
  4. Sprinkle melon seeds onto the mixture in baking tin. 
  5. Bake for 25 mins. 

Done! Enjoy! 

Food, Recipe

Wild Yam & white fungus soup

Weather is getting erratic & wet these days. Hot soup warms our tummy. Wild yam (Huai shan) is known to strengthen one’s immune system. White fungus moistens our respiratory tract & lily bulb is good in relieving cough. Put them altogether! 


Here’s the recipe for wild yam & white fungus soup. Mrs Eio posted this recipe on another platform. So she’ll just take screemshots of what she has posted. 😊

Ingredients



Directions



Pardon her for not having a photo of the “finished product”! It should thickens slightly (collagen!!!) as the wild yam & white fungus soften. Enjoy the soup!  

Animal-Milk-Protein Free, Dairy-free, Food, Recipe

Orh nee (Teochew yam paste dessert)

Mrs Eio’s first attempt to make Teochew Orh Nee  (Yam paste dessert) since her father-in-law can eat something watery & soft now. 

  
Many online recipes call for lard & coconut milk. Mrs Eio wanna make something healthier for her in laws so she uses sunflower oil & soy milk. Brown sugar instead of white sugar. 

 

Ingredients: 

  • 1kg of yam
  • 2-3 cups of water (depending on your rice cooker)
  • 1 sweet potato
  • 3/4 cup of brown sugar
  • Half cup of sunflower oil
  • 3/4 cups of Nutrisoy soy milk (reduced sugar)
  • 1-2 cups of soy milk (for adding to the finished product just before serving)
  • Gingko nuts (some brown sugar & water for boiling the gingko nuts) 

Directions: 

  1. Peel off the skin of the yam & sweet potatoes. 
  2. Diced them. 
  3. Put them into the rice cooker & add water. Mrs Eio used the “expert cooking” function of her Tefal rice cooker. (Some people prefer to steam them but you may need to add more milk later on or some water to the yam if you prefer steaming. )

   

4. The yam & sweet potato is done after about 15-20 minutes. Mrs Eio off the rice cooker & let it cool for about 5 min. She prefers to blend the yam & sweet potatoes with her handheld blender so the texture is smoother (instead of mashing them). 

 
6. Switch on the rice cooker to cook & stir in the oil, sugar & soy milk. Add a bit more soy milk if the yam texture becomes dry. Some rice cooker’s heat is higher than others so the yam will dry up faster. The mixture will become smooth & pasty after stirring & mixing everything together. 

   
7. Mrs Eio used canned gingko nuts. She boiled them in the brown sugar water & soaked them for awhile so they taste better. 

 
8. Serve the yam paste in a bowl while it’s still warm. Add in the gingko nuts & additional soy milk. (Some people prefer to drizzle coconut cream instead before serving.)

  
Heart-warming dessert. ❤️done!

Food, Recipe

Roast herbal chicken (stuffed with lemon & garlic) & vegetables

  
Mr Eio has been working late for past 2-3 weeks. There’s a high chance that he’ll be home on time for dinner today. Eios are all excited. Eio kids can see their daddy before going to bed. So, Mrs Eio tried to whip up something special for her ❤️. 

One of her friend showed her what she cooked for dinner few days ago. It’s roast chicken with vegetable. This is timely. Good idea for dinner tonight. 

 
Ingredients:  

  • 1 Sakura whole chicken (lower cholesterol & fed with lactobacillus) Mrs Eio washed, marinated the chicken with herbs (dried rosemary, thyme, lemon,  salt & fish sauce) & refrigerated it overnight. 
  • 1 lemon (poke all over using a fork)
  • 1 clove of garlic (cut into half- cross section) 
  • 2 sweet potatoes (cut into 6-8 pcs)
  • 6-8 small potatoes
  • 2 stalks of celery (cut into shorter pcs)
  • 1-2 carrots (chopped into smaller pcs)
  • 8-10 cherry tomatoes 

  
Directions

  1. Preheat oven to 180 degree celcius. 
  2. Thaw the marinated chicken to room temperature. 
  3. Stuff the lemon & garlic into the chicken. 
  4. Mrs Eio doesn’t have a string to tie the chicken thigh so she decided to pluck a pandan leave from her balcony plant to tie the chicken thigh. 
  5. Lay the vegetables in the baking tray. 
  6. Add some salt & olive oil
  7. Place the chicken into the tray on top of the vegetables. Add some olive oil onto the chicken. 
  8. Place the chicken & vegetable into the oven. 
  9. Roast them for 1.5 hours at 180 degree celcius. 
  10. Sprinkle some water on the vegetables & chicken every half & hour (Twice for the entire 1.5 hour) – to prevent overheating & drying up. 

  
While waiting for the chicken & vegetable to be roasted in the oven,  you may prepare some pasta or spaghetti.

  

Once the roasted chicken & vegetables are out of the oven, remove the chicken & placed it on a plate. After cutting the chicken, you may squeeze some of the lemon juice on the chicken & vegetables. 

  

Toss the spaghetti with the roasted vegetables, together with the rich & flavourful gravy in the baking tray. 

   
Done! Mr Eio commented that this is one of the best roast chicken he ever had. 

  

Worth the time. Yummy. Try it!