Wednesday, 24 August 2016

Stir fry Vermicelli Noodles 蚂蚁上树

I always wanted to fry this Stir fry Vermicelli Noodles 蚂蚁上树. The name itself is already intriguing.  I am afraid of insects especially ants and mosquitoes.  There are countless of times I stepped onto ants trails and gotten bitten bad, mozzie bites swell was so bad that I needed injections to subside the swell.  So I am pretty paranoid on ants and mozzies.

Apparently how they derived the name for this dish is that when you pick up a mouthful of this noodle, the minced meat looks like eats on the tree.

Well it sure doesn't sounds appetizing but it did taste yummy though.

What you need:
Serve 10

600g Vermicelli 冬粉
500g minced pork
6 dried mushroom, soaked and diced finely
3 tbsp finely minced ginger
3 finely sliced shallot
6 cloves garlic, finely minced
6 tbsp chilli bean sauce 豆瓣醬
6 tbsp dark soy sauce
3 tsp sugar
3 tsp sesame oil
finely chopped spring onion
3 tsp chilli oil
1 cup water


Blanch vermicelli in hot water.  Once softened, let it run under running water to remove excess starch and prevent from sticking.  Cut into short string.

Heat wok with 2 tbsp oil, add in shallot and stir fry until fragrant.  Remove and set aside.

On medium heat, stir fry minced garlic and ginger until fragrant.

Add in minced pork and stir fry until cooked.  Try to spread out to prevent any lump of meat.

Add in mushroom and fry until combined.

Add in chilli bean paste and mix to combine.

Add in chilli oil and water.  Mix to combine.

Add in sugar and dark soya sauce.  Season to taste.

Turn off heat and add in vermicelli.  Stir until all the sauce is absorbed by the noddle.

Turn back on the heat and add in the fried shallot.

Mix in the sesame oil and spring onion.


I will be contacting you for further details.  

Thanks to those who dropped by and joined in the fun.

See ya!

Tuesday, 23 August 2016

Black bean tea

I have a 83 years old uncle and he still has a full head of black glory.  Unlike my dad, his already turned white at 75.

Lately for me and my hub,  I too noticed that we are having more and more grey hair.

Well I am not defying Mother Nature but if I can help it, I will try to defer it for a few good years.

Saw this article that drinking Black Bean tea helps to maintain the black hair and has anti aging properties.  Since I have a packet of black bean, I decided to add this to our diet from now on.

Findings: The roasted black bean taste is very mild.  I am sure my kids won't be able to detect any differences from drinking plain water.

What you need:

200g black bean


Rinse and remove impurities.  Drain well.

Preheat oven at 190°C.

Spread beans on a baking sheet and bake it for 10 mins.

Remove and shake them up.

Return to oven and continue to bake for another 10 mins until you see how of the beans cracked.

Remove and cool completely before storing in jar.

Add some beans into cup and pour boiling water.  Let's it seep for 10 mins. 

Drink as normal water consumption.  You can add ice cube to turn it into a cold beverage.

Giveaway - last day

I have decided to bring forward the date for this giveaway as I didn't not factor in the posting time.

So I will offer up to 23 August 2016 and have the lucky draw drawn by my girl.  It is her birthday and what a great way to celebrate is to announce a winner!

Drink to good health everyone.

Monday, 22 August 2016

Mascarpone cheese tart

I like tarts but I am so lousy in shaping the crust.  I don't know whether it is my warm hand or the weather.  Somehow, I never get it pretty.

Have a tub of mascarpone that intended for tiramisu but never got to it.  So change focus and did a Mascarpone Cheese Tart instead.

Findings: If you like not so cheesy dessert, this fits the bill.  It goes really well with the chocolate crust.

My friends also like it because it is not so sweet.  A good balance with the chocolate crust.

As always, I have no easy task with the dough (I blame it on my warm hands).  I need to work very quickly and between two baking paper to manage to shape them into the mould.

So break into smaller dough portion for each tart mould if you are attempting this with warm hands.

Next time, I have to roll it thinner.

Well I have to keep on practicing!

What you need:

Sweet pastry

350g plain flour
20g cocoa powder 
125g unsalted butter, small cubes and frozen
125g castor sugar
2 eggs 
1 egg yolk
Pinch of salt

Cheese Fillings

220g cream cheese
100g castor sugar
1 tsp vanilla extract
2 eggs
1 egg yolks
200g mascarpone cheese
1 tsp plain flour



In a mixing bowl, with a k beater, combine flour and butter. On slow speed, blend until fine crumbs.

Add sugar and mix well.

Add eggs and egg yolks and mix until dough formed.

Remove and wrap pastry dough in a sheet of greased proof paper. Let it rest in the fridge for one hour. 

Roll the pastry dough into 2mm thick.

Mould into tart tin and then lined with baking paper and pie weights. Let it rest chilled for 30 mins.

Preheat oven to 190 deg.

Remove pie dough and bake for 15 mins.

Brush with beaten egg and bake for another 7 mins. Set aside.


Beat cream cheese, sugar and vanilla until fluffy.

Beat in eggs and egg yolks.

Add in mascarpone cheese and stir until well incorporated.

Fold in the flour.


Divide fillings evenly among the tarts crust.

Add a small tsp of jam in the middle.

Bake for 45 mins until it is set.

Let it cool in tin for 10-15 mins. Remove and cool completely on rack.


I have decided to bring forward the date for this giveaway as I didn't not factor in the posting time.

So I will offer up to 23 August 2016 and have the lucky draw drawn by my girl.  It is her birthday and what a great way to celebrate is to announce a winner!

Good luck!