SiMpLe mEaLs

Since my son has started eating solids, it left me no choice but to cook dishes with soup that goes with his plain porridge.

To be honest, I am a food critique than a cook. Yes I can make a good Carbonara, Spaghetti and Lasagne, cook Adobo (Cebu-style) and Humba, fry some eggs, bacon, sausages, hotdogs, meatloafs- you know, all those canned goods; but I haven't actually cooked a soup dish. This had me worried.

I was worried that my baby may not like it, since like his daddy, he's also supper choosy with what he eats.

Anyway, when we got back to Singapore, I made sure that there are a few vegetables in my grocery list.

So far, here are 3 "soup" dishes I've made.

1.) Chicken and Wombok Soup

I sauteed red onions and garlic in oil, then add sliced chicken fillets. I seasoned it with salt and pepper, added 2 tbsps. of dark soy sauce and left it to simmer. After 5 minutes, I poured 2 cups of water and waited for 15 minutes more before finally adding the wombok into the pan. Of course, I adjusted the seasoning.

2.) Chicken and Broccoli in Oyster Sauce

Place trimmed and wash broccoli in a pan, season it with salt and pepper. Saute broccoli in 2 tbsps. of oyster sauce, leaving it for 3 minutes to simmer. Add left over meat (in my case, chicken), then add 1.5 cups of water. Let it simmer for 8 minutes, or until broccoli is cooked (not overcooked). Adjust seasoning.

3.) 2 Beans and a Cabbage

Saute garlic and onion in oil. Stir in 1/4 kilo of ground pork and season it salt and pepper and 1 tbsp. of dark soy sauce. Leave it to simmer for 3-5 minutes. Add diagonally-cut French beans and leave it for 3 minutes to infuse it's flavor with the meat. Add washed bean sprouts and mix it into the pork mixture. Add 2 cups of water. Adjust seasoning. Wait until it simmers, then add in the cabbage.

This is basically the soups I've came up with. So far, it was edible and my baby has eaten his porridge that was mixed with the soup I've cooked.

Hong Kong Mee

Last week, hubby went to TS 21. As usual, he was treated to lunch which he did not eat, simply because he is not a fan of noodles.

Lucky for me, I get to try a different local fare.

Let me introduce to you, Hong Kong Mee!

I don't know why they call it Hong Kong Mee. Perhaps this is the cousin of Singapore Fried Noodles, eh? *Just kidding.*

I'm guessing this recipe is originally from Hong Kong and the locals from Singapore who got to taste this delicious fare in Hong Kong brought with them the recipe back home. Perhaps made some variations to the dish, but still called it Hong Kong Mee.

This dish is good for picnics, potlucks, family get-togethers, or even for an afternoon snacks.

This for me, is one comfort food.

The Apprentice

You Are a Learning Cook

You've got the makings of an excellent cook, and the desire to be one. But right now, you're just lacking the experience. You couldn't be a top chef yet, but you could be an apprentice.

Sebastien Burst Punch

September last year, my son celebrated his first birthday. We hosted a children's party in the afternoon and my parents hosted the dinner party.

I invited my closest friends back in high school, who were the godparents of my baby. Yes, there were free flowing of Coca Cola products, but I wanna prepare a drink that would suit both male and female friends, occasional drinkers and non-drinkers. So I thought of preparing a punch for them, which I named after my son, Sebastien.

My bestfriend is really a non-drinker, so I prepared a tall glass of the pineapple orange juice that she can add in her punch cup if she doesn't want to taste the alcohol in it.

I also prepared for sliced halved peaches, which goes well for this drink.
And now, the concoction.

In a really large container (I used Tupperware), combine 500ml of Absolut raspberry, 500ml of Cranberry Raspberry Juice, 250ml freshly squeezed lime juice/calamansi and 1.5L of Del Monte Pineapple Orange juice. Chill.

Before friends arrive, transfer the prepared drink in a punch bowl (over an aluminum container filled with ice blocks to keep the drink chilled). Garnish it with crushed pineapple.

*Plain vodka may be added in each punch cup if your friends wanted a little more kick.

my new year chix mac salad

• 500 grams macaroni, cooked al dente
• 1 boneless and skinless chicken breast, cooked and flaked
• 1 cup cheddar cheese, diced
• 1 cup raisins
• 1 cup green peas, cooked
• 1 cup carrots, diced and blanched
• 1 cup Japanese sweet corn kernels, cooked
• 1 can crushed pineapple
• mayonnaise (enough to cover all the dry ingredients)
• salt and pepper to taste

Mix all the ingredients in a really large bowl. Don't forget the salt and pepper, dear.

Cover and refrigerate overnight. Serve cold.

a regular request in 4DB

Saturday or Sunday, Christmas and New Year, even on birthdays and tagay sessions- this is an ultimate family request... S I N U G B A !

This is just marinated pork (liempo) which is grilled medium, not well-done; otherwise, the meat is too dry and hard to bite. Plus, you don't wanna eat something that's too bitter and charcoaled.

As I could remember it correctly, my mom marinates the pork in soy sauce, vinegar, calamansi juice and cloves of garlic for atleast 1-2 hours. While the pork is being grilled, my cousin (the griller) brushes the meat with the marinade.

Once cooked, the meat is cut into cubes and mixed in my mom's secret sinugba sauce.

It is a comfort/feast food for me and my hubby. We drizzle my mom's secret sauce over a hot long grain rice; and I eat with my hands while hubby with a spoon and a fork.

Now this calls for a c-o-k-e. Grace!

the yummiest chix and squid ever

If hubby and I go out and have to eat lunch at Plaza Singapura, I know where we're heading to- the Indonesian Riverboat. It's a stall at a kopitiam on the 6th floor.

These are our ultimate favorites; Grilled Chicken and Grilled Sotong.




These two are so yummy that quite a number of locals cue in this stall.

my home-made yang chow

Saute julienned onion in hot cooking oil until translucent. Add garlic, saute until golden brown.

Toss in the diced luncheon meat (I used Ma Ling in this recipe), and sliced crabsticks. Cook until luncheon meat is golden brown.

Add green peas, corn kernels and diced carrots into the wok; cook until the peas turn bright green, the corn turns golden and the carrots bright orange.

Then add the sliced scrambled egg and mix in the cooked rice, stirring it well so all the grains are covered.

Don't forget to season it with salt and pepper. Serve hot.