My little growing garden May 7, 2009

Waiting for moss to grow

I wanted a person, not an object nor an animal, I wanted something calming and I found this spout of a lady with a barrel!  Perfect!  I even got it for more than 50% discount because there is a small chip on the nose but who cares, you won’t notice it once it all covered with moss.  Now all I have to do is wait for the moss to grow.

Rico spends a  whole lot of time on the deck.  He thinks it’s like having a picnic here.  Here he is enjoying the view with his beloved brown bear

The is the second water feature is made of re-cycled old water barrels left by the previous owner and it worked well.  The water here flows back to the main pond.

Overflowing water barrels

Showing off his painting on the swing chair

Halloween Finger Food November 6, 2008

Here’s bringing the true meaning to finger food.  Got these ideas through the net.  It did scare some trick-or-treat-ers away.  Evil!!!

These spiders were made of mini oreo, mini M&Ms and the legs are made of crispy noodles.

Mango sago dessert October 25, 2008

This dessert is refreshing and easy to make.  Hong Kong’s Hui Lau Shan’s taken this dessert to a pop star level but I think it has got too much coconut milk in it which isn’t healthy.  Here’s a healthier version, if not tastier

Mango sago dessert

1 bottle of mango juice.  If you have lots of mango, you can do without bottled mango juice and instead, puree your mangoes and add water

1 can of evaporated milk. Use low fat ones

2 pieces of mango, cut in cubes

1 cup of cooked sago balls

1 cup of peeled pomelo (optional). You may also use grapefruit instead

To cook sago balls, boil a large pot of water.  Pour sago balls slowly into the pot and cook until the balls are transparent, stirring it consistenly.  If water run low, add more water to pot.  Drain cooked sago and run over tap water to remove some of the starch.  Mix everything in a large container.   If you like it sweeter, you can add some sugar.  You can adjust the consistency by adding more water, or more juice or more mango.  Whatever, however you like it.  Chill and serve.  Isn’t it great?

Simple Wanton Noodles October 25, 2008

Here’s a simple wanton noodles, but no wanton this time round.  Instead of wanton, I’ve got our prized family favourite ‘hea-chor’ which roughly translates to prawn balls.  I have master this recipe yet. You will need quite a lot of ‘arm power’ to make this.  It is made of prawns and some pork fats.  The prawns have to be shelled and really dry before you mince them.   The next step, needs real arm power to smack minced prawn by throwing them in small quantities against a hard surface like a large pot.  You’ll need to repeat this many times to create bouncy balls.  If you don’t do it right, your prawn balls will have airy pockets and will not be bouncy. Anyway, for now, I’ll leave this recipe to my aunts and uncles who have mastered this recipe.

Sauce for wanton noodles

1 tbs dark soy sauce

1 tbs light soy sauce

1 tbs oyster sauce

dash of pepper

1 tbs of fried shallots and its oil

Mix all ingredients well and add to cooked egg noodles

Additional meat topping

100g minced pork

1 handful of woodear fungus, cut in strips

prawns

Fry minced pork and add in prawns and woodear fungus.   You may opt not to put any seasoning.  Lastly, toss cooked egg noodles with the sauce and add meat toppings.  You may add boiled vegetable or fried wanton if you wish

Precious Pandan March 16, 2007

 

My pandan plant is so precious and is almost overused. You see, it’s not growing fast enough for me. I should start to propagate or plant it on the ground instead of a pot.

This plant has served me very well especially through my pregnancy. How? I used to make soy bean drinks weekly when I was pregnant with Rico last year and a piece of pandan leave is a must. I became so efficient in making soya bean drinks that I could do it in 10 mins.

Good old plant, I shall take care of you.