Blueberry Muffins

I find blueberries kinda expensive. So whenever the supermarket has a promotion "2 for the price of 1", I would jump at it. And that was what I did.

Then, now what? I stared at the two punnets of blueberries I bought.

Son1 suggested blueberry muffins. Therefore I woke up at 6am the next morning, and dutifully baked them fresh blueberry muffins for breakfast.

Verdict: as always, hugs and kisses. This recipe from Joy of Baking is my favourite. Maybe it's coz of the yogurt, the muffins are always very soft and moist. And it keeps very well for next day too.

Son2 wasn't that enthusiastic though. He's a 'kong ba bao' boy, preferring Chinese fares 95% of the time.

It makes me wonder how and why do two boys born of the same parents, brought up by the same hands, ate the same meal everyday, can have such different preference in food?

Puzzling.

I am now curious what Son3's preference will be. Hmmm...

Here's what you'd need:

*1 1/2 cup plain flour
* 1/2 tbsp baking powder
* 1/4 tsp baking soda
* 1/4 tsp salt
* 70gm butter (softened/melted)
* 1/2 cup sugar
* 1 egg
* 3/4 cup plain yogurt
* 1/2 tsp grated lemon peel (or orange peel)
* 3/4 cups blueberries (leaving some for toppings later)

This is what I did:

1. Preheat oven to 190degC.

2. Whisk together the dry ingredients: Flour, baking powder, baking soda and salt. Set aside.

3. In a separate bowl, cream butter and sugar together till light and fluffy. Add in egg, and beat till well incorporated. Add in lemon grind and mix well.

4. Beat dry ingredients into (3) in 2 successions, alternating with yogurt in 3 successions, ie. 1/2 of Dry ingredients, mix well. Then 1/3 of yogurt, mix well. Followed by remaining 1/2 dry ingredients, mix well. Another 1/3 of yogurt, mix well, and finally, the remaining of the yogurt.

5. Fold in berries. And scoop into muffin tray lined with muffin paper. Fill it up to 2/3 full coz the muffins will rise in the oven. I like to top the muffins with the remaining blueberries that was set aside -- perhaps 1 or 2 per muffin cup.

6. Sprinkle top with some sugar to give it a light crunch if you like (optional).

7. Bake at 190degC for 25-30mins till golden brown. Check doneness with a toothpick. Lift muffin cups from tray and cool on wire rack. Serve warm.

Fried Tang Hoon

I love this dish since I knew my husband yore ago. His mom, now my MIL, fries lovely tang hoon! I remembered she will dish this up at every festive get-together, and each time, I have to force myself to stop scooping more; politely and diplomatically declining any top-ups. (Come on, I was only girlfriend then, can't be 'showing my capacity' right?!)

I love the crunchiness, the taste, the aroma. It was always very very nice. I like this better than fried noodles or fried mee hoon for that matter. It was just totally different.

Well, its been 10 years now (at least), and I only just managed to give it a try myself. I'm so proud of myself! I made it! I did it!!!

This time, I also serve it with fried shallots. Woooooo, am I in love with myself!? It tasted just like the real thing.

Man was, of course, diplomatic. "Hmmm,... very nice..." were his only words. To know if he really truly likes it? See if he finishes it. AND HE DID!

Wahahahahahahahaha... Top of the world really.

Here's what you'd need:

* Dried Tang Hoon (aka glass vermicelli, soaked for at least 30mins in cool tap water to soften)
* Green leafy vegetables (I used Xiao Bai Cai)
* Pork fillet (sliced thin. seasoned)
* Garlic
* Salt & Pepper to taste)
* Soup Stock (I used some Dark Soy Sauce Pork gravy)

This is what I did:

1. In a wok, fry garlic till fragrant.

2. Add in pork fillet and fry till almost cooked. Add in vegetables and fry.

3. Add in stock, and simmer slightly. (Ensure you have ample stock coz tang hoon will soak it all up)

4. Add in softened tang hoon and with a chopsticks, quickly and gently loosen it by stirring continually. Allow the tang hoon to soak up the stock, add more stock if required. (Important to keep stirring).

5. Add salt and pepper to taste.

6. Dish up in a casserole and cover (I find the heat from within gives the glass vermicelli its glossy and crunchy feel).

7. Serve with chopped chili padi and fried shallot. 

Mozzarella Spinach Omelette

I am infatuated.

Pan fried cheese is just sooooooo great! It has this very subtle burnt taste and smell to it. Just that little burn-y taste goes a long way to an otherwise plain omelette.

Boys dislike egg yolk actually. They won't touch the yolk if you serve them hard-boiled eggs. Annoying coz I'd be the one to finish up the remains of the white-less egg. Not that wise for a middle aged lady, ya?

So the only way to make them finish their eggs is to fry it omelette-style. And the better way to make them ask for more is to serve it warm with melted cheese. Mozzarella to be exact.

This time, I diced fresh baby spinach to shreds and bits and mix it generously with grated mozzarella cheese and fry them in the egg. A little bit of skill is required to get the perfect flip of the omelette without breaking it to million pieces. Other than that, this is fanta-bulous!

Here's what you'd need:

* 2 eggs
* 1 cup of diced baby spinach
* 1 cup of grated mozzarella cheese
* Salt and Pepper to taste

This is what I did:

1. Beat the eggs in a bowl. Add salt and pepper to taste. In a separate bowl, mix spinach and mozzarella together.

2. In a pan of heated oil over small fire, fry the egg. Swirl the pan to make a big round circled egg.

3. When the egg is almost set, add in the spinach-mozzarella mix on one half of the round egg.

4. With a stick-proof spatula, flip the other half of the egg over the spinach-mozzarella half and press gently to 'seal', especially round the corners and edge. Let it stand over the fire for a minute or two.

5. Gently flip the semi-circle egg over. Fry till both sides are golden brown.

6. Dish up and serve warm.

NB... I find small and low fire works best. You get the best flip with such heat. Flip the egg only when it has set and looks slightly hardened and cooked. Any earlier, you may risk tearing the omelette apart. To flip the semi-circle egg that has been filled with the vegetable and cheese, you may need the help of another spatula / chopsticks. Coz of the low fire, chances of a burnt omelette -- zilch.

Confinement

I'm sure every mother has her fair share of things to say about their confinement experiences. With the excitement of a new born baby, there is a truly lot to do now, and talk about later. Everybody I know, is always eager to share about their 'secret' know-hows for their confinement. Starting from my own Mom and MIL.

Being a (relatively, ahem) young mother when I had Son1, I was naturally clueless about what confinement was all about.

Myths and old grandmothers' tales aplenty.

* cannot wash hair (hello! excuse me!)
* cannot shower (gosh)
* cannot touch tap / cold water (errr...)
* sweat it out (aka no fan or air con)
* no cold drinks / plain water; drink only red dates tea or brown rice water...
* cannot sit or lie on floor, not even mattresses on floor
* cannot walk on floor barefooted; best to keep socks on 24/7
* shower only in those herbal bath and not running tap water
* rest in bed as much as you can (a luxury really especially when Son3 was born)

In this incredibly humid part of the world, any wonder why some of these new mothers are driven to depression with these to-dos? Or, rather, to-not-dos.

I kept to some of these practices but bend the others. I shunned from wind and fan and air con (rather religiously). It was true for me that I developed major headaches after sitting beside a rather breezy window. Wind in my head sorta feeling. It was a heavy-headedness feeling and no caffeine or rest could take the discomfort away. I had to drink this specially concocted herbal soup for a week before I started to feel better.

And to not wash hair?! Gosh! Kill me right away. No way I can do that! So I sought 'permission' to wash on alternate days and was told to blow them c r i s p y dry.

The most torturous confinement I had was during Son3's birth. Sorry Son, but you were born in the peaking summer heat. I swear I sweat it out real good. What's more, I had two older boys to care for. They were stickier than ever, as though they fear you will usurp their positions in the family.

But it is true that I do feel worse off after 3 births. Age has something to do with it I believe (though I'm not that old according to WHO's standard). I do feel that I tire more easily these days, and my body aches after a day of outing or even nothingness. I think my 3rd epidural wasn't well administered. It's been a year since Son3's birth and so often, I can still feel that dull pain at the spot on my back.

So much grievances it seem. Where was my comfort and joy?

In retrospect, I can see that I was very blessed. I had endless string of support, particularly from all the grandparents. All throughout my 3 deliveries. Especially so for the latest, I recalled MIL made my soup daily and FIL had to lug pots and pans all over town to deliver these specially brewed soup to me. Of course, Grandpa FIL killed many birds with that one stone. He get to see all his 3 grandsons with every visit!

My Mom and Dad helped out with the other two boys on top of their regular working hours, thus allowing me time and space to rest and bond with Baby3.

And thankfully, I enjoy confinement food. Special fondness for Ginger-Fried Rice, Black Vinegar Pig Trotters, Herbal Soups (all kinds), Ginger Sesame Oil Pig's Liver... Slurp. Love.

Many of these recipes were lifted from books, family, and friends.

With 'ailing' memory and depleting memory space, I told myself I had better blog these down quickly. So I shall endeavor to include these in my posts. Sadly though, I have no photos to show. I should have thought of this a year earlier right? Sighz...

Braised Pork Ribs Bittergourd

First, we all know how bitter bittergourd can be. It is hardly known as a nice-tasting dish. Not everyone appreciates it, not to mention children. But it is really one of the better vegetables around. Not only is it low in calories (ahem! very important), it is rich in phytonutrients like dietary fiber, mineral, vitamins and anti-oxidants. 

An excellent source of folate, vitamin A and vitamin-C, it helps body scavenge deleterious free radicals - one of the reasons for cancers development. Blar blar blar...

I never like bittergourd much, but I believe it is really an acquired taste. So start cooking and eating it. And as you get more adventurous, try juicing and drinking it f-r-e-s-h.

(In fact, some years ago, my Mom was diagnosed with 'mild' diabetes... sugar level was just hovering over the Above Average mark. Some neighbour taught her Juiced Bittergourd. In less than 3 months, her sugar level was back to normal. She has been well since then. Praise the Lord, and God bless the neighbour! Amen!)

You will be amazed.

To get rid of the bitterness, rather, to reduce the bitterness, do the following:

1. Do not wash the bittergourd as yet!
2. Slice it into half length-wise, and remove the seeds with a spoon. Scrape them all out.
3. Slice to about 1cm thick.
4. Season bittergourd with salt and leave it to stand for at least 15minutes. (yes, that's right, they have not touched water yet)
5. Prepare a pot of boiling water. 
6. Rinse off the salt thoroughly and cook the bittergourd in the boiling water.
7. You will start to smell the 'bitterness' of the bittergourd in the air! And the water will start to get foamy. That, accordingly to my mom, is the bitter 'element' being cleansed away.
8. Drain the bittergourd, rinse with tap water. Set aside till ready to use.

Here's what you'd need:

* Pork ribs (blanched; or you may use sliced pork fillet - marinate them first)
* Pre-treated Bittergourd (as above)
* Ketchup
* Sugar to taste
* Garlic
* Onion (sliced / cubed)

This is what I do:

1.  In a wok, heat up oil. Add in half of the onion slices and fry till fragrant and soft (translucent).

2. Add in half of garlic and fry.

3. Add in Bittergourd, continue to fry. Dish up and set aside briefly.

4. Heat up some more oil. Fry remaining onion and garlic.

5. Fry porky till almost cooked.

6. Pour in the bittergourd dish and fry all together to blend in the flavour

7. Prepare some water in a bowl at the side, add in ketchup (about 2tbsp), and some sugar to taste. Stir to combine.

8. Pour ketchup mixture into wok and fry all together. Let it simmer slightly. Taste and adjust seasoning as desired. Dish up and serve.

NB: 
-- If you are using pork ribs, better to use Prime Pork Ribs that are slightly more tender. I find it's important to slow cook them beforehand, that ensure the ribs are soft to chew! Do not throw this pork soup you will get from the slow cooker; use it for step 7. You will need salt in step 7 too.

-- If you are using pork fillet, you must season them beforehand. Soy sauce, sesame oil and pepper.

(Again, no photos. Told you! My iPhone3 died. Apple died. Bread maker died. Haven't synced my iPhone4. No one has time to help me set up my new workstation. Sob. My sorrowful plight.)

Bread Mania

I am almost going crazy! I think I am addicted.

Pumpkin Sunflower Seeds Bread

Focaccia,... French Loaf,... Sandwich Loaf,... Dinner Rolls,... Sun-dried Tomato Loaf,... I have done it all this week. To get that fresh loaf in the morning in time for Son1's 6am breakfast, I'd wake up diligantly at 5am to shape and bake.

Focaccia (without olive oil drizzle)

It has been a week, and I'm still at it.

Corn Bread

Too bad, I couldn't get a good shot of the bread. But I must say, the taste surpasses its look (wahahahha...).

Raisin Bread (foreground)

Recipe?... Well, I basically used my no-knead dough method and improvised. So far so good. Can't make it for commercial grade yet of course. But good for home consumption.

In fact, IMHO, the best.

Mother's Day

A Mother's Love

A mother's eyes reflect the love of Heaven

A love borne long before this life began

A love which grows each day

Which will not fade away

A love inspired by Heavenly Father's plan

A mother's hands reflect a life of service

A life of sacrifice for those she loves

And with her giving hands she shapes the soul of man

Prepares him for eternal life above

A mother's words teach children righteous living

And her example leads them to the light

She speaks the words of truth that guide their tender youth

And point the course they take throughout their lives

A mother's life reflects itself in our life

Her ways of living are engrained in ours

And through the changing years and days of joy and tears

Her love will lead us on

Her words will point the course

Her hands will lift us up to God

... ... ...

How beautiful is this lyrics! Even though I can't remember the tune as I made my way out of church service today, the words echoed in my ears. It epitomizes motherhood in God's eyes. By His divine calling, Motherhood is a lifetime of dedicated service unto Him. What a privilege. What a blessing. To be called by Him.

If these words are how my children will look at me years later as they grow in strength and wisdom, then I pray that God's lesson for me to begin right here right now.

All glory unto Him. Amen.

This brought to mind a song that my primary school teacher taught us yore ago,...

"Mother of mine

You gave to me all of my life

To do as I please

I owe everything I have to you

Mother, sweet Mother of mine

Mother of mine

When I was young

You showed me the right way

Things should be done

Without your love

Where would I be

Mother, sweet Mother of mine

Mother you gave me

Happiness much more

Than words can say

I pray the Lord that

He may bless you

Every night and every day

Mother of mine

Now I am grown

And I can walk straight

All on my own

I'd like to give you

What you gave to me

Mother, sweet Mother of mine"

Tomato, Garlic, Basil Bread

Wwoooooooooooo I have been lusting after this bread since I last tasted a teeny weeny slice at my friend's house. Her German husband is an avid baker and he has many many accreditations on his sleeve. All awarded by me. Wahahahahaha... but he is good, honestly.

So when I tried that one bite, I was in love and really really had to do this.

As you must know, bread making is the most challenging yet rewarding culinary experience. As you knead your precious minutes away (if you do it manually like me, since my breadmaker died), your heart palpitates. Air of anticipation hangs heavily over you. There is no knowing if the end product is as desired.

Every knead is a knead of faith (quite literally, a 'need' for faith).

It takes 3 painstaking hours from start to end. But when you smell the aroma of freshly baked bread, you will forget all those agonizing hours. How sweet it is.

I used the no-knead method for the dough. So I started this a day before and rested the dough in the fridge overnight. There's no telling if a night in the fridge has made the dough more manageable - as many no-knead bakers claimed, since this is my maiden dough. The dough does feel just a little tad sticky. Easily managed away when you flour your wares generously. Nice and neat.

So after rolling it out flat into a rough rectangle, I spread the oven roasted garlic and tomato all over, and finally the fresh basil leaves. Fold it up into a small bi-fold rectangle and cut 6 pieces from it. Pinch the edges of each base and into the oven they all went. For 30mins at 220degC.

It is all worth it. They are sooooooooooo good. Yum, and yum again!

The loaves are 'crispy on the outside, soft on the inside', very soft indeed.

Son 1 wonders if we can make French loaves (his favorite) or focaccia from this dough. Guess that will be the next bake in line. *wink*

Here's what you'd need:

No Knead Dough (based on The Pioneer Woman's method)

* 1 cup water
* 1/4 cup vegetable oil
* 1/4 caster sugar (40gm)

* 1 1/4 tsp active dry yeast (or 1 tsp instant yeast)
* 2 cups plain flour (250gm) + 1/4 cup (30gm)
* 1/4 tsp baking powder (heaping)
* 1/4 tsp baking soda (scant)
* 1/4 tbsp salt (heaping)

This is what I did:

1. In a small saucepan, heat up Water, Oil and Sugar. Bring mixture to just before boil. Turn off fire. Remove saucepan from stove and set aside to cool to warm for about an hour.

2. If you are using active dry yeast, sprinkle yeast into the warm mixture above and let it stand for a minute. Make a well in the centre of the mixing bowl of flour and pour this yeast mixture into it.

OR

2. If you are using instant yeast, add yeast into the flour, stir gently to mix. Make a well in the centre of the mixing bowl and pour the warm mixture (1) into it.

3. Stir gently to mix till the dough comes together. It will be very sticky so, try to gather those on the sides of the bowl into the dough in the centre of the bowl. Cover to proof in a draught free place for at least an hour.

4. After an hour, add the 30gm flour, baking powder, baking soda and salt into dough.

5. With a wooden spoon again, stir to combine everything together.

6. At this point, you may proceed to shape the bread, or cover the bowl and chill the dough in the fridge until ready to use. (I chilled it for a day, some said you can leave it up to 2 days. Chilling is said to make the dough a lot more manageable).

7. Take bowl out of a fridge and let it stand a while before handling it.

8. Generously dust your work table, hands and rolling pin with flour.

9. Shape dough into a rough rectangle. Gently press in the garlic, tomato and basil leaves all over.

10. Bi-fold them into a rectangle. Cut into small loaves (I managed to cut 6 pieces). Pinch base to seal. Place dough onto baking tray lined with baking paper, cut side face up.

11. Bake at preheated oven at 220degC for 30-35 mins.

12. Check doneness by tapping on bread. It should sound hollow.

13. Transfer bread onto wire rack to cool. Enjoy!

Proportion based on Happy Home Baking... (she calls it "for the lazy baker"...  how about Busy Baker...)