BENTO#78 - EGG + CHEESE BURGER

Egg + Cheese burger served with tuna macoroni & candies

Coffee & Condensed Milk Jelly

Overlook the recipe, turn out like Indian sweet!

Deep Fried Beancurd with Butter Sauce

3 Pieces of fried bencurd (Tau Foo)


Butter Sauce Ingredients

Few curry leaves
1 pinch of salt
50g butter
50ml condensed milk
1 chilli padi
1 tbs water + 1 tsp corn flour (corn starch)

1. Cut beancurd into few slices & fry untill golden brown. Set aside.

2. Prepare the sauce. Melt the butter on medium fire.Add in curry leaves and fry it until fragrant.

3. Add condensed milk, chilli and a pinch of salt. Slowly add the beancurd slices and bit of corn starch to thicken the sauce & serve hot.

BENTO#77 - Crackers with smoked cheese

Simple bento for MIL lunch

Deep Fried Beancurd with Hot & Sour Saurce

Recipe adapted from Table for 2

2 Pieces of fried bencurd (Tau Foo)

Hot & Sour Sauce Ingredients
1 lime juice
1 pinch of salt
2 tbs sugar
1 finely chopped shallots
1 glove finely chopped garlic
1 chilli padi

Ganishing
Finely chopped some coriander

1. Cut beancurd into few slices & deep fry untill golden brown. Set aside.
2. Prepare the sauce. Mixed all ingredients.
3. Toss bencurd slices with hot & sour sauce. Serve and garnish with some coriander.

BENTO# 76 - Chicken + Egg + Cheese Sandwich

Chicken + Egg + Cheese Sandwich with cherry tomato & lettuce served with mix vegie & brownies

Cendol

Cendol Jelly

Ingredients A:

- 50 gm green pea flour (lek tau hoon)
- 40gm rice flour
- 10 gm tapioca flour

- 1/2 tsp salt

- 3 tbsp sugar
- 200ml pandan water ( I use 100 ml pandan water + 100 ml tick coconut milk)

Ingredient B:
- 425 ml pandan water (blend 100g pandan leave with 625 ml water)

How to make cendol:-

1. Mix all ingredients A into bowl into mixture A.

2. Pour Ingredient B into a pot and bring to boiled. Slowly add in mixture A and gradually stir until cook (thick & smooth).
3. Turn off heat, stirring constantly until slightly warm.
4. Prepare an ice water in a container (water level must 3 inch lower that the cendol mold). Pour batter cendol in hot conditions in the mold cendol. Then press-press until the dough runs out. Strain of the water and cendol ready for use

Note : This recipe cendol texture turn our a bit soft but still taste good.

Prepared coconut syrup
- Coconut milk to taste, bring to boil with few pandan leaves and a pinch of salt . Keep stirring & turn off the heat soon after start boiling. Set aside to let it cool and chill in the refrigerator.

Prepared Gula Melaka Syrup

Place gula Melaka, add water, pandan leaves in a pot and cook till the gula Melaka dissolved.Set aside to let it cool and chill in refrigerator.

To serve, place 2 tbsp of cendol , add cooked kidney/red bean or jackfruits (Optional) in to a glass, gula melaka syrup (3-4 tbsp depending how sweet you want), shaved ice and top with coconut milk.

MIL 87th Birthday

MIL with my Do Re Me MIL with Agnes & Kelvin

Yam cake

Longevity Peach Bun

Apple Pie

Konyaku Jelly - green tea with red bean

Durian cake

Watermelon

Prawn salad

Mixed vegetable

Pork chop

Stew beef

Manggo fish

Fried meehoon

Fried mee

Tomato Salsa

Ingredients:
4 fresh tomatoes(cut into small cube)
1 Tbsp minced garlic or 1 clove, finely chopped - ( I omite out)
2 chopped red onion( I use 1 big onion)
1 tbsp olive oil
salt and pepper to taste
1-2 tsp oregano spice
1 pkt water cracker

Preparation:
1.Stir together the tomatoes, onion and oil.
2Add salt and pepper to taste.
3. Served on water cracker.

BNETO#75 - Kaya Bread with Chicken Sausage

Kaya bread with chciken sausage served with onion ring & potato

Soya Milk Pancake with Maple Syrup

Serves 4-6

150g plain white flour (sift)

pinch of salt

1 1/2 tsp baking powder

250 ml soya milk

1 large egg

2 tbsp melted butter
sunflower oil, for greasing
maple syrup, to serve

1 Sift the flour, baking powder and salt into a bowl. Add the soya milk, egg and butter and whisk to a smooth batter. Leave to stand for 5 minutes.
2. Lightly grease a pan and heat over a medium heat.Spoon small spoonful of batter onto the pan to make pancake approximately 4 cm/ 1 1/2 inches across and cook until bubbles appear on the surface.
3.Turn over with a palette knife and cook the other side until golden. Repeat the process using the remaining batter, while keeping the cooked pancake warm.
4. Serve the pancake in tall stacks, drizzled with maple syrup.