Tuesday, 27 September 2016

Corn soup (non dairy)

During a recent trip to a friend's house for lunch, her helper served a really yummy Corn soup.  It was so creamy and sweet and surprisingly it does not have any dairy cream in it.  

Here is how she taught me.  

What you need:

4 cob corn
1 yellow onion
1 tbsp olive oil
2 cup water
½ cube Knorr Vegetable stock cube
Salt and pepper to taste


Dice onion finely.  

Remove corn silk and shave off the corn niblets.

In a pot heated with olive oil, sauté onion until fragrant.  Remove

In a blender, add in niblets, onion and 1 cup of water.  Blitz until it is creamy.

Sieve through corn mixture.

Add in the Knorr vegetable stock cube and bring to a boil.

Season with salt and pepper.

Serve hot.



Monday, 26 September 2016

Strawberry and cream

Lately we have been eating lots of Strawberry and Cream.  We love Korean strawberries as it is sweet, unfortunately it is only in March you get to have good ones.

Those from Australia and US are not as sweet and sometime you get sourish ones.  Since now it is on sales and I found a way to make it acceptable to my fussy daughter who simply refused anything sour.

I served this during my recent gathering with some friends.  Even a friend who does not like cream stuff, asked for second helping.

Glad that this tasted really yummy and you just can't resist having a second round.

I found that this is the fastest and quickest way to serve dessert if you have not enough time for make any fanciful dessert.

What you need:

2 punnet Strawberries
250g Whipping Cream
50g icing sugar
2 tbsp Honey


Wash and removed stem from strawberries.  Dry with kitchen towel.  Place in serving bowl and chill.

Whip up the whipped cream frothy.

Add in icing sugar and whip until it is stiff.

Add in honey and continue to whip to combine.

Scoop cream onto strawberries and serve immediately.

Want some?

Tuesday, 20 September 2016

Honeysuckle and Chrysanthemum tea 金银菊花茶

For the past one week, either I am feeling really sleepy or I have been getting migraine attack.  Not too sure whether it was due to having too much mooncakes as lotus is known as heaty food or because it was a burnout.

Once migraine hits me, it takes me 2 -3 days to be active again.  

Anyway, this Honeysuckle and Chrysanthemum tea 金银菊花茶 is supposedly help to dispel heat.  So decided to get this a try instead of popping pain killer pills.

Note: Do not drink this regularly as it is a cooling tea especially during menstrual period.

What you need:

4.5l water
30g chrysanthemums 菊花
5g honeysuckle 金银花
2 slices licorice
rock sugar to taste


Bring 2.5l of water with chrysanthemus, honeysuckle and licorice to a boil.  Lower heat and simmer for 10 mins.

Drain and continue to boil the remaining 2l of water and flowers and licorice again for 10 mins.

Sieve and stir in rock sugar.

Either serve cold or hot.