Category: Recipe

Food, Kids/Children, Little Kitchen Helper, Recipe

Dumpling making 

immrseio

Mrs Eio finally gets down to make dumplings. 

 Ingredients for the dumpling skin:

  • 3 cups of plain flour
  • 1/3 tsp of salt
  • 1 cup of hot water

Mix the salt & flour together. Gradually add the hot water into the flour & mix them tog. It’ll be lumpy in the beginning but make sure not to add too much water. Knead the dough till its smooth & ready to be used. 

Let the dough rest for at least 1 hour. Cover it when it’s resting so the dough don’t dry up. 

 

This dough yields about 25-30 dumplings. 

Divide the dough into 30 pieces . Have a cup of flour beside you to coat the small pieces of dough. Roll them into small balls & press them flat like a pancake so that it’s easier to roll them into skin. Once you have rolled them into skin, coat the skin with some flour to prevent them from sticking with one another. 

Add 2 tsp of meat fillings into the dumpling skin. Fold the skin into half.  Press it down to close the opening or make a side gathers. 
   

Eio kids trying out with Mrs Eio. 

 
For the fillings, Mrs Eio uses the following: 

  • 400g of minced pork
  • 1 cup of chopped celery 
  • Half a cup of chopped carrots
  • 2 tsp of grated ginger
  • Seasoning: 1/2 tsp of salt, 2 tsp of fish sauce, 1 tsp of sesame oil, some pepper, 2 tsp of oyster sauce. 

Mixed well. 

 To make her preparation worthwhile, Mrs Eio also add the carrot & celery (bigger cut) into her pot of corn soup for dinner. There’s another container of marinated pork with chopped carrots to be frozen for another meal. Probably to cook with mushrooms or beancurd. Here’s the dumpling fillings. Mrs Eio will freeze the dumplings for another meal. 🙂 
Mrs Eio has her own preference on the sauce to dip her cooked dumplings. 

Dumpling sauce for dipping: 

  • 3tbsp of vinegar
  • 1 tbsp of sesame oil
  • 1 tbsp of soya sauce
  • 2 tsp of grated ginger

Mix all the above together. Wallah! Enjoy…

Baking, Food, Kids/Children, Little Kitchen Helper, Recipe

Walnut chocolate chip muffins

immrseio

Little kitchen helpers are in action again. This time round, they are helping Mrs Eio bake walnut chocolate chips muffins. Mrs Eio needs to use up the left over nuts from a gathering.  

 
Ingredients: 

1) Mixture A

  • 1/3 cup sugar
  • 2 cups self raising flour 
  • 1 teaspoons baking powder
  • 1/3 teaspoon salt

2) Mixture B

  • 2/3 cup nutrisoy milk (reduced sugar) 
  • 1/2 cup canola oil 
  • 2 eggs (beaten)
  •  1/2 teaspoons vanilla extract 

3) 1/2 cup chocolate chips

4) 3/4 cup crushed walnut 

5) Some almond & cranberries for toppings 

  
El’s a good helper! 

First, add & mix all ingredients together for mixture A.  Add & mix all ingredients together for mixture B. Add mixture B to mixture A. Put walnuts & chocolate chip into mixture A& B. Mix them together. 

 
Em helped to crush the walnuts.    

This recipe can yield 12 muffins. Scoop the mixture into the muffin cups. 

El added the cranberries & almond toppings to the muffins. 

 
Preheat oven at 180 degree C. Bake the muffins for 20 mins. 

   
Done. Let them cool down before serving. 

    
Eio kids love the muffins. 🙂

   
Good way to get the kids to eat walnuts (brain food). Try baking it! 

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

Dairy-free cream of mushroom

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Em loves cream of mushroom but El can’t eat due to the presence of animal milk protein. Mrs Eio has been thinking how to make this soup tastes good & both kids can enjoy. The cream of mushroom didn’t taste as good with Soy milk. Mrs Eio finally got it when she used coconut cream to make the soup. Yummy! 

 
Ingredients: 

  • 500g of shitake mushroom (before removing stalks) 
  • 200 g of brown mushroom (before removing stalks) 
  • 1 packet of cream of coconut 
  • 3 yellow onions & 2 cloves of garlic 
  • Salt & pepper to taste. 
  • Olive oil to stir fry the ingredients. 
  • 1-2 cups of water. 
  • Pinch of oregano (optional. Some people use thyme) 

   
 
Comparing the nutrition information before deciding to use coconut cream. To obtain the creamy texture, coconut cream is the way to go! 

   
Chopped the garlic, mushrooms & onions. Just anyhow chop! 😁😁since she’s going to blend it anyway… Shall get the Eio kids to help the next time round.  

 
Add some olive oil into the pot. Stir fry the onion & garlic before adding mushrooms. Add oregano, salt & pepper to taste. 

   
Mrs Eio must make her effort worthwhile so she will stir fry more ingredients & freeze part of it for use on another day. 

 
Her handheld blender comes to good use again. Blend all the ingredients in the pot. 

After blending, Mrs Eio put part of the blended ingredients into a container. Freeze it upon cooling.

Note: Try to freeze the ingredients before adding coconut cream. You may add the coconut cream or milk to the thawed mushrooms mixture the next time round. 

   
For the other half of the ingredients in the pot, Mrs Eio added coconut cream & 1-2 cups of water (depending on your preference on the thickness of the soup). Bring to boil. 

 
Wallah!! Coconut cream of mushroom !    

Em finished that big bowl of soup! He simply loves it!!

 
Try it!!😊

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

Dairy-free chocolate chocolate cake

immrseio

Mrs Eio tried out a dairy-free chocolate cake recipe from Tip Hero (please refer to the link below for original recipe & directions) : 

http://tiphero.com/chocolate-crazy-cake/

Truly fuss-free, minimal washing & most importantly El can eat as it does not contain animal milk protein. 

These are the ingredients Mrs Eio uses.    
Mrs Eio amended the amount of  ingredients slightly. 

– 1.5 cup plain flour (sieved)

– 3 tablespoons cocoa powder

– 180ml  granulated sugar (reduced) 

– 1 teaspoon baking soda

– 1/3 teaspoon kosher salt (reduced)

– 1 teaspoon white vinegar

– 1 teaspoon vanilla extract

– 4.5 tablespoons vegetable oil (reduced)

– 1 cup water

 
Preheat the oven to 170 degree c. 

Add all the dry ingredients directly to the pan and mix well. 

Make 3 depressions in the mixed dry ingredients. Add vinegar, oil & vanilla extract into the 3 depressions separately. Lastly, pour water into the mixture. Use a fork & mix till smooth. 
  
Mrs Eio used a wooden spatula to mix instead as the metal fork will scratch her pan. 

 
Put the mixture into the preheated oven for about 35 min. 

   
Test if the cake is ready using a satay stick. 

    
Nice & yummy!! 😄 El ate 2 slices & asked for more. 

 

The cake tastes even better with chocolate fudge & blueberries! 

  
Wait not. Try it out! 👍

Animal-Milk-Protein Free, Baking, Dairy-free, Food, Little Kitchen Helper, Recipe

Mrs Eio’s little helper & mommy’s birthday cake

immrseio

Mrs Eio’s little helper was helping to make mommy’s birthday cake.   
This time round, Mrs Eio decided to make 2 cakes. 

 
She altered the previous recipe (her lemon chiffon cake) so the cake was more moist this time round. 

   
 Ingredients for making 2 cakes: 

(A) Flour mixture:

-3 cups of cake flour

-9 egg Yorks (from fridge because that’s where I store my eggs.) 

-4 tsp of baking powder

-100 ml of caster sugar

-3/4 tsp of salt

– 100 ml of water 

-140 ml of canola oil 

-lemon zest of 1 lemon

– juice of 1 lemon -seive before use. (please don’t throw away the lemon after juicing. Add them into water for drinking or use them to make enzymes for cleaning) 

Mrs Eio seived the cake flour, baking powder & salt and set them aside. Beat the egg York & sugar using a whisk till she feel the sugar has mixed well with the york. Add oil & mix well. Add water & mix well again. Add the lemon juice & zest, mix well. Last but not least, she added the mixture into the cake flour mixture. Whisk till everything mix well together. Set aside (mixture A). 

  
(B) Egg-white Sugar mixture: 

– 9 egg white 

-100 ml caster sugar. 

Mrs Eio used a electric handheld blender & beat the egg white & sugar mixture till it becomes a white light foam (mixture b). Slowly fold in mixture b into mixture A. A ladle of mixture b at a time. Must not over mix both mixtures (mixture c). 

Set aside 1cup of mixture C. Pour the rest of mixture c into 2 baking containers. She tapped the containers on the table a few times to “set” the mixture.( Extra air bubbles can escape.)

Piping for the cake: Add a teaspoon of chocolate powder into the 1cup of mixture C that’s set aside. Mix well. Put it into a piping bag. Time to design something or write words on the cake. Somehow the mixture is runny so the words are not well written. 🙂

Preheated oven at 160 degree celcius. Baked for 35 minutes. 

 
Blessed birthday Mrs Eio! 🎉

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

My first Lemon chiffon cake…

immrseio

This is my very first lemon chiffon cake. I find the texture abit dry (probably i controlled the amount of oil) but it tasted good. It’s soft & not too sweet & heavy . Most importantly, it rises well & didn’t collapse after cooling. 🙂  

For Mr Eio. 😍  

These are some of the ingredients I used. I bought the cream of tartar but omitted it in the end. 🙂

Ingredients

(A) Flour mixture:

-1.5 cups of cake flour

-4 egg Yorks (from fridge because that’s where I store my eggs.) 

-2 tsp of baking powder

-50 ml of caster sugar

-half tsp of salt

– 50 ml of water 

-50 ml of canola oil (I only have 30ml of canola oil so I added another 20 ml of extra virgin olive oil. I think I’ll increase the amount of oil to 60 ml so the cake will be more moist.)

-lemon zest (Pls don’t “over grate”. Use only use the yellow skin, not the whitish area. Used to bake lemon muffin & over-grated the lemon. So the muffin tasted abit bitter.) 

– half a lemon juice -seive before use.  (please don’t throw away the lemon after juicing. Add them into water for drinking or use them to make enzymes for cleaning) 

   
I seived the cake flour, baking powder & salt and set them aside. Beat the egg York & sugar using a whisk till I feel the sugar has mixed well with the york. Add oil & mix well. Add water & mix well again. Add the lemon juice & zest, mix well. Last but not least, I added the mixture into the cake flour mixture. Whisk till everything mix well together. Set aside (mixture A). 

 
(B) Egg white mixture: 

– 4 egg white 

-50ml caster sugar. 

I used a electric handheld blender & beat the egg white & sugar mixture till it becomes a white light foam (mixture b). Slowly fold in mixture b into mixture A. A ladle of mixture b at a time. Reminding myself not to over mix both mixtures (mixture c). 

   
Add mixture c into the baking container. I try to tap the container on the table a few times to “set” the mixture.( Extra air bubbles can escape.) Preheated oven at 160 degree celcius. Baked for 45 minutes ( I might bake for 40 min in the future so that the cake will be more moist. )

 
Test if the cake is done using a satay stick. 

   
My very first lemon chiffon cake! Em can tell that it is not just any chiffon cake but a lemon cake. So glad it’s not bitter at all. 


  
 Yums! I’ve a flask of lemon water too. 😜

  
Hope I can bake a moist cake next time round. But frankly, I quite glad with the results today. 🙂

Food, Recipe

Quick Crustless Spinach quiche 

immrseio

Rainy afternoon. Preparing quiche to use up the left over cheese in fridge.  This is Eio’s lunch.  
Ingredients: 

1) A packet of baby Spinach  

2) 2 tomatoes

3) 1 big yellow onion & garlic

4) 6 eggs 

5) some dried Italian herbs 

6) 1 cup of cheese 

7) 1/3 cup soy milk

8) Half tsp of fish sauce 

9) 1/3 tsp of pepper

10) Half tsp of salt 

11) olive oil for stir frying the vegetables & greasing the baking container. 

 
Directions:

– preheat oven at 200 degree celcius. 

– Chop up ingredients 1, 2 & 3 

– mixture A: add olive oil to frying pan & stir fry ingredients 1-3 together. Add salt. Cook till the vegetables softened & water dried up. 

– mixture B: beat the eggs. Add ingredients 5-9 into the beaten eggs. Mix well. 

– grease the baking container. Add in the vegetable mixture A, followed by mixture B. Briefly stir to mix. Do not over mixed them. 

– bake the mixtures in oven for 30 minutes. DONE!

   
Mrs Eio used lesser eggs as compared to other online recipes. Replace butter with olive oil. Used soy milk as it’s what El drinks at home. If you have cow’s milk at home, it should be fine too. 

 
Mr Eio gives a thumbs up. Enjoy!

Food, Recipe, Uncategorized

East Ocean Teochew Restaurant

immrseio

Craving for Chinese Cuisine, Mr & Mrs Eio had their lunch at East Ocean Teochew restaurant (Takashimaya level 5). 

  
 The fried beancurd roll with shrimp paste is crispy & the prawn is crunchy. Dip it with the black sour sauce to enhance its flavour.  
Claypot fried beancurd & fish maw. Mrs Eio loves the sauce, especially mixing it with her rice. It’ll be better to cook the fish maw longer so that it will be softer after absorbing all the flavour from the sauce. 

  

The stir fried beef cubes with capsicums are tender & juicy. 

  

The soup of the day is flavorful but a little fishy. Think it’s due to the fresh water fish used to double boil the soup. 

  
Dessert, taro (yam) paste with ginkgo nuts is simply yummy. How can one miss this Teochew dessert in a Teochew restaurant? The serving is small though. Well… It makes you crave for more.   

The service East Ocean is excellent. The Aunty (waitress) serves them Tie Guan Yin tea before & after their meals. This is on top of the jasmine tea that Mrs Eio ordered together with the dishes. The price is considerably high but the food taste great. 
For more info, visit their website: 

http://www.eastocean.com.sg/contact.html

Food, Recipe

White fungus, Lily bulb dessert 

immrseio

Polling day. Psi reading is 111 now on a hot Friday afternoon. It’s been at an unhealthy range & Mrs Eio is sure many people are having some form of respiratory issues these few days. Mrs Eio decided to prepare dessert that will moisten our lungs & strengthen our respiratory & immune system. For sanity & beauty too! Lol. 

White fungus lily bulb dessert. 

Ingredients  are as follows (the photo shows the type of ingredients. Not the quantity.) :

  
White fungus (1 big packet) 白木耳

Dried Lily bulbs (1.5 cup) 百合

Melon strips (3/4 cup) 冬瓜条

Wolfberry (3/4 cup) 枸杞子

Dried Lotus seed (1 .5cup)莲子

Dried Longan (1.5 -2 cup)桂圆

Red date (1 cup) 红枣

Gingko nuts (1.5 cup) 白果

Rock sugar 冰糖to taste. (Depending on the amount of longan & red date added. The more longan & red date, one should reduce the Rock sugar.) 

3.5 litres of water. (Serving about 15 people )水

  Soak the white fungi & remove the “stalk” (the hard & yellowish area before use). Rinse thoroughly. White fungus is high in collagen & well known for their ability to improve respiratory functions. Lily bulb is also beneficial to our respiratory system. Wolfberry- for our eyes… Despite the haze & hot weather, smooth skin & healthier lungs, here we come!!!

  
You may use fresh or canned gingko nuts. 

 
Mrs Eio is using her La gourmet magic cooker again. Safe time & energy. Bring the water to boil. Give all the dried ingredients a good rinse before adding them (except the rock sugar) into the pot of boiling water. Boil about 1o-15 min, put the inner metal pot into the magic cooker outer cast to let the ingredients continue to cook for at least 1-2 hours. Add rock sugar to taste before serving. 

  
The longer the ingredients remain in the pot (3-4 hours) the softer the lotus seed, lily bulb & white fungus. The soup will be slightly thickened. Yummy…

If you are “heaty”, having sorethroat etc, you may omit longan & red dates. Just use more rock sugar to taste. Alternatively, you can add barley to the soup.   

Eio kids’ drinking the dessert when Psi is 170. Try it out. For our sanity, lungs & beauty!!! Lol. 

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

De-stressed cupcakes

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Yesterday was a stressful day for Mrs Eio. She did these cup cakes in 20 min. Mr Eio & em commented, “Wah! so fast!”


Yah! Mrs Eio needed to release all her stress to these cakes & eat them to make her happy. Lol. She’s surprised that these are one of those batches that taste really good.


 The blueberries really burst in her mouth. Not joking!
Mrs Eio didn’t measure what she used. She simply dumped everything in a big bowl & keep stirring until she released all her stress & was exhausted.


 All by estimation. So Mr Eio asked if Mrs Eio can “repeat telecast”. She replied,” Err… Dunno leh…”

Recipe (“agaration”/ estimation):

1.5 cup of flour

1 teaspoon of baking powder

1 teaspoon of bicarbonate of soda

Half teaspoon of salt.

Half cup blueberries (added on; not in those recipes she read)

2 super ripe banana (most recipe asked for 3)

1/3 cup of oil (instead of melted butter so El  can eat)

1 egg

Added few drops of vanilla extract (not in the recipes)

1/3 cup sugar instead of the usual half cup.

**Preheat oven to 175 degree celcius. Bake for 10 min (small~medium size cupcake)


Wallah!! Eliz ate 2 of them for supper. Enjoy…