Author: amanda

If I need to choose a vegetable to eat everyday.. it will be Brussel Sprouts! 😀

I love brussel sprouts so much! It resembles little cabbages right? hehe.. well.. don’t be taken aback by the weird appearance of these veges, they are highly nutritious! They can lower cholesterol and is also said to prevent cancer! Brussel sprouts are so expensive in Singapore.. I am really glad that we could get these cheaper in the US. Btw, BH dislike brussel sprouts.. usually, I eat everything myself.. haha

There are many ways to cook brussel sprouts.. but this is my fave way.. it is easy, fast and flavourful 🙂

Brussel Sprouts* in Garlic Oil

*This recipe by Noobcook is very versatile, it’s not restricted to Brussel Sprouts, you can use it for other vegs!

(A) Garlic Oil
– 3 tbsp vegetable oil
– 8 cloves garlic, finely chopped

(B) Oyster Sauce Mixture
– 1 tbsp oyster sauce
– 1 tbsp hot water
– 1/2 tsp sugar

(C) Vegetables
– 500 grams of Brussel Sprouts

Directions

(A) Garlic Oil
1. Heat up vegetable oil in a wok. When the temperature is hot enough (add a tiny piece of chopped garlic into the oil to test – if it starts to sizzle gently, the oil is ready), add the chopped garlic and using a spatula, distribute the garlic evenly so that they are fully coated in the oil.
2) Let the garlic cook in the oil, and turn off the flame once the garlic starts to turn light* golden brown.
3) Pour the garlic and oil in a small bowl. The garlic will continue to cook for a little longer in the bowl of hot oil until it turns a lovely golden brown.

* Cooking Note: You need to turn off the flame once it turns light golden brown. If you turn off the flame when the garlic turned a “just right” golden brown, they will cook further in the hot oil and become burnt/dark brown.

(B) Oyster Sauce Mixture
1. In a small bowl, stir using a spoon, all the ingredients in (B) till well mixed.

(C) Vegetables
1. Heat a large pot of water with 1/2 tbsp vegetable oil added.
2. When the water is boiling, add vegs and blanch for approximately 30 seconds (Brussel Sprouts will take longer, about 3-5 mins).
3. Drain vegetables. Assemble on a serving plate and drizzle (A) garlic oil and (B) oyster sauce mixture over the vegetables.

Nothing excites me more than cooking 🙂

I surf for recipes when I’m bored.. I stay up just to look for what’s new to cook.. OMG.. I like cooking! Just that.. I cook faster than my hubby could eat.. eeks… not that it’s not nice.. but I cook too much? haha

This dish is one example of me trying to cook more than what the recipe calls for. It was also the first time that I’m using my Happycall pan ( yes, before it became sadcall)

Sizzling Tofu recipe

(from Cuisine Paradise)

Ingredients:
1 Tube of Egg Tofu
2 – 3 Fresh Shittake Mushroom, cut into thick slices
1/2 Small Carrot, cut into slices
1 Pack Sweet Peas
2 Eggs, light beaten
2 Slices of Ginger
3 Cloves Garlic, minced
1 Tablespoon of Cornflour
Some chopped Spring Onion And Chilli

Seasoning:
1/2 Teaspoon Chicken Powder
Splash of Cooking Wine

1. Cut the tofu into equal pieces(around 6 – 8 pieces), lightly coat them with cornflour and set aside.

2. Preheat HCP on low heat for 1 minute, drizzle 1 teaspoon of oil in the pan, arrange the prepared tofu on the pan, cover and lock.

3. Fry tofu for 2 minutes(flip after 1 minute) or till slight golden brown. Remove and set aside.

4. Next add in 1/2 tablespoon of oil, add in minced garlic, ginger, mushroom and carrot. Lock and cook on low heat for 1 minute, open and add in sweet peas together with 1/2 teaspoon of chicken powder and splash of cooking wine, give a quick stir and cook for another 1 minute.

5. Lastly, arrange the cooked tofu in the pan, slowly drizzle beaten egg around the ixture. Cover the pan and cook for 20 – 30 seconds depending on your preference. (the egg mixture will continue to cook due to the heat of the pan so do not overcook the egg)

6. Turn off the heat, remove the pan and serve hot with some extra spring onion, freshly ground black pepper and cut chilli scattered on top.

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If you are wondering.. I realised that Happycall cooks omelet BEST – shall post one soon! The magic or rather maximum number of eggs the pan can accommodate is 3 large eggs – any more than that, it will not look nice aesthetically

As you can see from my pic, I doubled the ingredients in the recipe.. and the eggs were not too cooked ( 1/2 cooked eggs taste nice too!) It was very difficult to dish out.. when I dish it on the plate.. it looked like a HOT MESS. haha.. yes… so ugly.. that i didn’t dare take pictures!!! It taste really like zhu chao style though

Shall attempt this dish again!

Fresh from the oven! Smells soooooo gd!

I followed the recipe from Christine’s Recipes but used muffin pans instead. I find it troublesome to cut the parchment paper, so used cupcake liners for some of the batter. However, the cakes in the cupcake liners turned out to be hard :/ The cakes wrapped in paper were good! I personally find the cake not sweet and a bit dry. It still taste nice though. I will try another variation in future > Orange Paper Cupcakes

Makes 16 cupcakes ( using muffin pans)

Ingredients:

5 eggs
50 grams butter
60 ml milk
100 grams cake flour (available at supermarket or Asian stores)
80 grams sugar
1/4 teaspoon vanilla extra
1/4 teaspoon cream of tartar