Category: Recipe

Animal-Milk-Protein Free, Food, Recipe

Pancake (without cow’s milk & butter)

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Ingredients:

  • 1 1⁄4 cups self raising flour

  • 2  tablespoons sugar

  • 1/2 teaspoon salt

  • 1 1/2cups soy milk (nutrisoy)

  • 3  tbsp vegetable oil

  • 1  egg

Directions:

  1. Grease a pan & heat the pan.
  2. Once the pan is heated, pour in the batter
  3. Control the heat. Wait till you can see more bubbles appearing (like the picture above), turn the pancake over.
  4. Wait for about 1 min. Check if the other side is browned.
  5. Done! Serve with fruits, syrup or chocolate fudge. Enjoy!

They are fluffy! Eio kids think the pancakes taste better than those from fast food outlet. 😁

Baking, Food, Little Kitchen Helper, Recipe

Easy pizzas

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Finally, Mrs Eio had the time to try out this online pizza recipe that her friend forwarded to her. It’s really easy to make the dough. There’s no need to knead but the dough has to be prepared 12-16 hours in advance. 

Please refer to the link below for the recipe. http://www.jennycancook.com/recipes/easy-pan-pizza/

Thanks to Jennycancook! 

Mrs Eio prepared her pizza dough at 9pm the night before. She doubled the ingredients so that she could make more pizzas. 

Next day around 1pm, the dough had doubled in size and there’s air bubbles. 

Mrs Eio added a bit of flour & mix the dough. Next, she greased a pan & spread the dough onto the pan. 

Let the dough rest for another 1-2 hours. 

Meanwhile, she prepared the ingredients for the pizza toppings: mushrooms, pork knuckle meat, olives, tomatoes, onion & cheese. 

Mrs Eio mixed 2 tbsp of tomato paste with a teaspoon of mixed herbs & 2 teaspoon of olive oil. Spread this mixture onto the dough. 

Well, Mrs a Eio’s little kitchen helpers are back in action again. Adding the toppings! This is the fun part! Meanwhile, preheat the over to 200 degreeC. 

Wallah! El can’t have cheese so there’s a corner of the pizza left for her. 

Pizzas are done after 15 mins. 

This is the crust. 

The kids loves these pizzas. They enjoyed the preparation too! 

Animal-Milk-Protein Free, Food, Recipe

Stir fry Sweet potato noodles & Bai Ye toufu. 

immrseio


It’s the first time Mrs Eio used Bai Ye toufu. Initially, she thought of making cold dish but since there’s beef in her freezer, she decided to stir fry the ingredients for dinner. 

Ingredients (serves 5 pax): 

  • Half a packet (250g) Korean sweet potato noodles (boil in water for 8 min & rinsed in cold water, drain water & set aside) 
  • 1 packet Bai Ye toufu (sliced into strips) 
  • 400g Wagyu beef slices (cut into smaller pieces while frozen) 
  • 1 packet of Bean sprout (without head & tail)
  • Chopped 1 Onion & 4-5 cloves of garlic 
  • 3 tbsp Korean BBQ sauce (to marinate the beef) 
  • Olive oil to stir fry onion & garlic 
  • Approx 1 tbsp of Sesame oil 
  • 1 tbsp Fish sauce 
  • Black ground pepper (depends on your liking) 

Optional: 

  • Bibimbap Chilli paste (added just before serving)
  • Sesame seeds (toppings) 
  • Stir fry with sliced Chilli or mushrooms. 

It’s the first time Mrs Eio used Bai Ye toufu. Didn’t know she had to sliced it on her own. 

After slicing, the toufu still sticks together. So rinse & “mixed & rubbed” the slices together & they’ll “break apart” (resemble noodles). 

Mrs Eio has briefly mentioned how to prepared each ingredients in her ingredient list above. So, after getting all the ingredients ready, it’s time to stir fry them. 

Marinate wagyu beef slices with Korean BBQ sauce. 

Instructions: 

  1. Drizzle some olive oil to stir fry onion & garlic till slightly brown. 
  2. Stir fry the Bai Ye toufu & beansprout with fish sauce & pepper for about 2-3 min. 
  3. Add in marinated beef. Stir fry till the beef is about half cooked. 
  4. Add in the sweet potato noodles. Mix the ingredients together. Drizzle in the sesame oil. 
  5. At this point, you may add some water  (not too much)if the ingredients are too dry to mix together or sticking to the pot. 
  6. Stir fry till the beef is cooked. 
  7. Serve. 

Topped with sesame & bibimbap Chilli paste. 


The beansprouts added some crunch to the noodles & the baiye toufu gave texture to the sweet potato noodle 🍜 . It should taste good with mushrooms & sliced Chilli but Eio kids might not eat it if it’s too spicy. 

Comforting to know that Eio kids love this version. El finished a big plate of it for dinner…

Baking, Food, Recipe

Banana chocolate chip muffins

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Mrs Eio froze 3 bananas couple of days ago. It’s time to make them into something delicious ~ banana chocolate chip muffins. 

Ingredients: 

Mixture A- 

  • 2 cups of top flour
  • 2 tsp of baking powder
  • 1/3 tsp of salt 
  • 1/2 cup chocolate chips 
  • 1/3 cup of sugar
  • 2 tbsp chocolate powder. 

Mixture B- 

  • 2 eggs 
  • 3 Mashed bananas 
  • 1/3 cup of canola oil
  • 1/2 cup of soy milk


Instructions: 

  1. Thawed the frozen bananas briefly. Removed the skin & mashed them. (Add to mixture B). 
  2. Preheat the oven 170 degree c. 
  3. Add mixture B to mixture A. Mixed well. 
  4. Pour the mixtures into 12 muffin cups. (Each cup is 75 percent full. Leave some room for the mixture to rise. ) 
  5. Baked for 23 mins. 

Top flour resulted in muffins with a finer texture. Since there’s more eggs & bananas this time round (wetter mixture), Mrs Eio reduced the amount of oil & sugar, and increase the baking time slightly. The muffins are moist. 

Em’s little hands can’t resist sweet treats. It’s wonderful to have a loyal supporter … 😜 enjoy. 

Baking, Food, Recipe

Lemon chocolate chip muffins

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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. 👍🏻😋

Baking, Food, Recipe

Banana cake (with melon seeds & chocolate chip)

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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

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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)

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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

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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! 

Food, Recipe

Spinach side dish(Sigeumchi-namul )

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El & Mrs Eio were unwell for the past 2 weeks. One of the things they enjoyed doing together was watching Maangchi’s video. 

Mrs Eio’s thankful that El has already recovered & Mrs Eio can’t wait to try out Maangchi’s recipe to make Spinach side dish (Sigeumchi-namul ). You can refer to Maangchi’s blog below for her video & original recipe. 

http://www.maangchi.com/recipe/sigumchi-namul​

  

  
Mrs Eio altered the recipe to her liking. She added fish sauce to this dish to enhance its flavour. Here’s Mrs Eio’s ingredients. 

  • 8 ounces spinach (Mrs Eio washed the spinach clean before blanching & rinsing.) 
  • 2 garlic clove, minced
  • 3/4 tsp of soy sauce
  • 3/4 tsp of fish sauce
  • 1½ tsp of sesame oil
  • 2-3 tsp of sesame seeds

Mrs Eio omitted the Korean dried shredded red pepper & green onion. 

Firstly, Mrs Eio roasted the roasted white sesame seed.    

She only used 2 tsp of sesame seeds so she kept the rest in an airtight container & store in fridge after it cools down. 

 

Wash the spinach to remove dirt & soil.    
Blanch the spinach for 1min.  
Rinse & cool the spinach with cool water. Squeeze out the excess water.    
Mrs Eio preferred to use a scissors to cut the spinach. She sterilized the scissors before cutting.  
Add minced garlic, sesame seeds, fish sauce, sesame oil & soya sauce.    

Instead of mixing the spinach with hands, Mrs Eio prefers to use chopsticks. 🙂 it’s really up to you.  

Yummy! Here’s the spinach side dish. Mr Eio loves it!