Wednesday, 6 May 2015

Corn pudding

I had a can of Cream of corn that was sitting in my kitchen counter.  I didn't know what to do with it and I just kept it back into my pantry after a week of hesitation.

Then in the evening, my long time friend, A whatsapp me a picture.  She was delighted with the result of this recipe and shared her excitement with me.

What a perfect timing!  

After reading the recipe, I got into action right away as I have all the ingredients on hand and needed to bring something sweet to a luncheon the next day.  

Hubby was surprised that after cleaning up the kitchen and as I was about to sit down for my knitting that I was once again back into the kitchen.  I reckon that it is better to get this off my mind than the next morning.  

This is definitely a good recipe as the washing and preparation is so minimal.  This tasted really delicious, hub and I didn't even wait for it to chill before we dig in.

What you need :

1 can of sweet corn cream style
1 can evaporated milk
½ Sugar or 1¼ for less sweet
3 cups of water
200g Custard powder
½ tsp Vanilla extract


In a medium size pot, custard powder and sugar in a bowl.

Add in the water and stir with a whisk until custard powder dissolve into the water. 

Add in the rest of the ingredient and stir well. 

Cook the mixture on medium low heat, stirring all the time until mixture become very thicken, shiny and bubble appear on top.  (This takes a while)

Spoon the thick custard onto a tray and smooth the top. 

Chilled in fridge and serve cold.

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom'sMom and co-hosted by Aunty Young

Keep safe.

Monday, 4 May 2015

Mango & Pomelo Dessert (楊枝甘露)

This season, we are getting abundances of mangoes.  I guess the dry weather helps with a great harvest.  Supermarket is having a big sale with sweet smelling mangoes, and who can resist not buying many home.

This year the harvest is extremely good.  The mango is not only sweet but also very fragrant.  I left some for it to ripe further and the house is smelling so sweet.  

This is extremely refreshing to eat on such hot humid days.

My family loves this Mango & Pomelo Dessert (楊枝甘露).  So I made a big tub for their pleasure.  

What you need 

1kg mango (without the seed) 
300g pomelo (removed seeds and skin, break them into tiny pieces) 
1 carton of mango juice 


Cut the mango into cubes, leaving 300g to liquefy. 

Put the 300g mango into a blender and add in half carton of mango juice. Blend. 

Mix the mango cubes, pomelo and mango juice. 

Chill and serve cold.

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom'sMom and co-hosted by Aunty Young

Have fun!

Friday, 1 May 2015

Claypot Chicken Rice

Ever since we moved out of our old place, my girl has been asking for Claypot Chicken Rice.  You see, in that area, they have a stall that sells really delicious Claypot Chicken Rice.  I can't blame her for missing it.  

I don't recall attempting Claypot rice before.  Took out my claypot and saw a hairline crack in it.  Haiz.... 

Thus I didn't want to boil the rice straight from the claypot as I was worried that it will leak.

So I cheated.

I precook the rice and added it in.  Top it off with chicken and salted fish.

Tada..... surprisingly, it tasted good.  

Easy peasy.

What you need:

4 bowl of cooked jasmine rice
2 chicken parts, deboned
2 chinese sausage, sliced
salted fish, diced
Vegetable, preferably kailan or chye sim
Oyster sauce
Soya Sauce
Sesame seed oil

Black soya sauce
Sesame seed oil


Precook the jasmine rice.

Marinate the chicken with oyster sauce, soya sauce, sesame seed oil and pepper.

With a heated wok, cook chicken.

Drizzle two table of water into the claypot.

Put cook jasmine rice into the claypot and arrange the chicken, sausages and salted fish.

Turn on heat and let it cook until you smell the aroma of burnt rice.

Blanched vegetable in water.

Once rice is ready, place blanched veg into the claypot.

Drizzle or sesame oil and black sauce over.

Serve hot.