“Curry with Cheese? Yes. One of the less-usual but the best combinations for a seafood dish.”
Actually this cheesy curry prawn dish could be cooked in various ways (of course), on a grill, in a frying pan, in air-fryer (with its non-stick grill pan), or even in a wok! This time, I chose air-frying. Yes, it was easy, no doubt. Its grill pan made the cooking even easier as it’s non stick. It was easier than having it cooked on the mesh basket. Get one and it would make all your grilling (fish, chicken, meat, etc) much easier.
“Soft, fluffy and aromatic butter cake, with my super easy to follow recipe.”
Suddenly felt like eating an orange cake.. No frill, simply got some fresh oranges from NTUC Fairprice to bake myself an aromatic and scrumptious orange cake. Very simple to bake, and it’s definitely a worth-trying recipe, with the freshest and simplest ingredients.
Look how fluffy and moist the orange was. Children would love it most!
Yields 1 rectangle loaf tin (8-10 slices)
180g of self raising flour
180g of unsalted butter, room temperature
3 medium eggs (about 180g)
120g of raw sugar
80g of freshly squeezed orange juice
50g of plain yogurt
1/4 teaspoon ground of salt
Finely grated orange peels from 2 oranges (about 1 tablespoon)
“Serve this festive salad this coming Mid-Autumn Festival!”
Heavy meals, overeating, indigestion, often associated with festive celebrations. As one of our Chinese festivals, Mid-Autumn aka Moon Cake Festival, is approaching, I would like to share this salad dish with you.
Since we tend to eat generously during festive seasons, it’s good to have some refreshing salad to ease your stomach sometimes. And here, I have this nice salad dish where one of the essential Mid-Autumn festive food, pomelo, is used in it.
Be sure to serve this mild spicy and refreshing pasta dish with the freshest seafood like large prawns, mussels or squids, and you will be impressed by this non soup version tom yum savory.
I used yogurt as the cream in this recipe, to create healthier and lower fat dish. Otherwise, feel free to use full cream, for more creamy texture.
300 grams of dried angel hair or spaghetti noodles
8 x-large tiger prawns
1 large or 2 small brinjals aka eggplants, halved lengthwise then sliced crosswise but do not cut it through entirely, its skin should remain undivided as a base to the sliced fleshes
50 grams of Tom Yum paste
500ml of chicken stock
2 tablespoons of plain yogurt
1 tablespoon of Thai fish sauce
1 teaspoon of coconut sugar (or brown sugar)
Lime juice squeezed from 1 small lime
1 small onion, chopped
2 cloves of garlic, minced
20 grams of butter (or more)
2 teaspoons of olive oil for sautéing brinjal, plus 1 teaspoon for coating of wok before sautéing prawns, and 1 more teaspoon for heating the sauce pan for cooking later, in total = 4 teaspoons
Actually I like green apple. However, my little one does not as it tastes a little sourish, to her. How to make her eat green apple? I did it this way, so that my purchase of bucket-full of green apples will not go to waste when unable to finish within short period, all by my own!
With this way of making, my girl devoured this apple salad, even the green ones.. And it’s healthy as I used yogurt cream. Delicious and healthy as snacks or before/ after-meal fruit dessert! I eat this as my lunch replacement, sometimes.