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Some recipes to share

I am so so behind in my posting lately. Lots of drafted posts but just no energy to log on when home especially so when I am chasing after the masterchef australia and desperate housewives serials. Plus my laptop battery is spoilt. Ok, no further excuses and please let me share with you some food I made the past month.

The first one is this sesame crusted salmon with honey soba. Found this recipe from a local food blogger. Check out her blog for all the wonderful recipes she shared. Her yam cheesecake was been featured on newspaper too.

I really love the cold honey soba. Sweet and tasty. Sesame crusted salmon was also a combination that I tried for the first time; not bad at all.

Recipe extracted from maameemoomoo blog:

Sesame Crusted Salmon with Cold Honey Soba
(serves 4 small eaters)
300g soba
1 tsp sea salt
3 – 4 x 150g salmon fillet with skin on
1 tbsp white sesame seed
1 tbsp black sesame seed

(A)
5 tbsp soy with dried bonito extract
3/4 tbsp extra virgin olive oil
3/4 tbsp sesame oil
2 1/2 tbsp honey

To serve
fried nori, optional
wasabi, optional
nanami togarashi, optional

Method
1. Cook the noodles in a large saucepan of boiling water for 3-4 minutes or until softened. Drain, return to the saucepan with ingredient (A) and toss to coat.
2. Refrigerate noodles for at least an hour.
3. 15 minutes before meal, marinate salmon with sea salt for 10 minutes.
4. Place the sesame seeds on a tray and mix to combine. Press salmon, skin-side down, into the sesame seeds to coat.
5. Heat a large non stick frying pan over medium heat and cook the salmon, skin-side down for 3 minutes or so. Turn and cook for a further 2 minutes or until cooked to your liking.
6. Top noodles with fried nori, salmon and scallions.
7. Serve with wasabi and nanami togarashi immediately.

Note : if you dislike your noodles cold, just skip the refrigerating bit and you’ll have warm noodles with your salmon.

And the second recipe to share here is the osmanthus jelly. I have been in love with this dessert when I tried it in Hong Kong this time. So since I came back, I started finding out how to make it. It is a truly very refreshing dessert and has very nice osmanthus fragrance.

Recipe:
10g Konnyaku Jelly Powder (I used Red man brand)
210g sugar (per  instruction of the powder packet)
950ml Water (per  instruction of the powder packet)
2-3 teaspoons dried osmanthus flowers
Wolfberry (optional)
Steps:

  1. Add osmanthus flowers to water. Using medium heat, wait for it to boil.
  2. Combine 210g sugar and 10g Konnyaku Jelly powder in separate bowl. Leave aside.
  3. When water is boiling, switch to a lower heat and drain approximately half of the osmanthus flowers (Do not discard, leave aside).
  4. Add in blended sugar and jelly powder gradually into the water and stir constantly to prevent lumps.
  5. When the entire portion of blended sugar and jelly powder dissolved, keep stirring till water boils again.
  6. Remove from heat and add in the flowers (that was removed in step 3 earlier on) and stir for a while.
  7. Put some wolfberry at the base of jelly mould if you like. (remember to soak them in water for around 20 minutes before use).
  8. Pour the mixture into mould.
  9. Wait for it to cool down a little before transferring into fridge.

And lastly, Heng Hwa Bee Hoon. I got the recipe from ‘Food and Travel Magazine’ may 11 issue. The extremely thin bee hoon and dried seaweed shreds are bought from ‘Pu tien’. I really love this dish although standard of which is still far behind that of ‘Pu tien’. If you are cooking up this, be mindful how much liquid these bee hoon will soak up.

Two weeks ago, I finally got the chance to meet up with some of the Big Shot contestants (Ferry, Daniel and Liew). We were all ready for the filming of the trailer for Big Shot Season 2 at the Singapore Flyer.

We had great fun together. And Ferry helped me took some photos while we were waiting for our turns.

And also, not forgetting to take the chance to take a picture together with the ESPN host, Kui Jien.

And shot of Singapore city scape from the highest point of flyer.

Lastly, not to forget to remind all that the Big Shot Season 2 is coming. Do give it a try and you stand a chance to win $20,000. Great learning opportunity and exposure! You never know if you are the next ‘Big Shot’!!

Last photo to share here is a cute little cat photo taken after the filming that day:

Poodle Scallop Skirt

The first time I came across Chie’s blog was through grosgrain blog when grosgrain was doing this free tutorials series for a whole month. Her scallop skirt is just so sweet and cute that I decided instantly to do it when I first saw it.

photo extracted from chie’s blog

The instruction for this skirt given by Chie was very straight forward. However, if you have not done an invisible zip before, you may probably need some guidance elsewhere. This is my first time doing something with scallop design and this was made easy by chie’s clear instruction.

The fabric I used was bought from Chinatown at a discounted price of SGD$4 per yard. While I was cutting up this pattern, I remembered a vintage green flannel skirt with poodle I saw before at a vintage store. The price was over a hundred and I didn’t find it worth getting. And so, I took this opportunity to create my own vintage poodle skirt.

The poodle and strap embellishment was hand sew on. I really love this cute lovely skirt. Thanks Chie and grosgrain for sharing this free pattern. Have a look at chie’s blog; she’s a very talented young mother with her own line of clothings and also go to grosgrain blog for endless inspirations and wonderful sharings. The pattern for this skirt can be found in grosgrain blog which also has many other tutorials for you to try on. (I will be sharing soon on the sorbetto top – which you can also find the free tutorial there)

Also, must thanks my friend, Jas, for helping me take the photos of me wearing the skirt.

gift for mum

Happy belated Mother’s day to all mums.

Hope you have enjoyed the celebration time with family. I had enjoyed especially so when Zachary learnt how to say ‘Happy Mother’s Day’ when he gave me the chocolate muffins received from his school.

And to share with you today is the little gift made for this special day. This is the purse made for my in-law. A pinkish red combi. The band was supported with firm interfacing and the rest of purse body with batting. Made use of few out of the big pile of Amy Butler’s fat quarters I bought recently which burnt quite a hole in my pocket. Can’t be helped as I really love Amy Butler’s fabric dearly. I love to piece her fabrics together for beautiful patchwork results and so always end up using her fabric when doing patchwork projects.

I made a clutch bag for my mum but blur me had forgotten to take a photo of it before rushing to give my mum.

And the next one here is made for my friend, Hong Li’s birthday. Again, with Amy Butler’s beautiful fabric including some of her latest series. This round, a more greenish combi. This patchwork piece is just simply sewing long strips of fabrics together ( 5 in all that I used for this). And I decided to embellish it. The mannequin appliqué cut out using sizzix tim holtz’s alteration dies and I decorate it with pearls and tulle. Well, I must say I am really happy to find more ways to use up my scrapbook stash. These pearls string, dies and tulle are all part of my scrapbook stuff.

Hope these bags have inspired you to start sewing some for yourself. I shall be going away for more than a week of vocation tommorrow to Taiwan and Hong Kong. I will be back to share on crafty things I get from the trip. Till then, take care!

Yesterday, I attempted this burda pattern (from burda magazine issue 01/2011). They graded this as intermediate level but truly this is not difficult to sew though I took awhile to understand how the weird shape pattern that I traced out from the magazine will work out to what it looks like when done. Fear not, just follow the instructions and you will be fine.

Bs1101_75g0325_large
picture from burda website
 
However, though i have followed the sizing chart, the one that I made seem too big on the top portion and I thought there’s too much fabric for me and weigh me down on shoulder.
 
You will see what I mean from the following picture of my own version. But I don’t really care and I am going to wear this out to office soon. 😛
 

As for Zachary, this is the very first garment I sew for him – a pants. I been guilty of not making more for him. The last things I sew for him was pillow covers and mattresses covers before he was born. But but, there will be more to come for Zachary. I already bought lots of fabric suitable for boys. Just need to find the time.

The pattern of this pants come from this book. I redrafted the pattern abit to better fit his size and also to incorporate 2 different fabrics. This book was one of the first few sewing books I bought. It touches on very basic of machine sewing and teaches you to sew a t-shirt, a bag and pants. Quite an useful book for beginner.

Hi hi, like to share with you a recent dish that I cooked. This dish was inspired by one I ate at a vegan store at Beach Road. I loved the dressing on the green soba noodle they used. I thought I tasted peanut and miso when I ate it and so I researched via internet to learn about dressing that used miso and peanut. This recipe that I am sharing here comes very close to what I have tasted earlier. And I added chicken slices and green veg to go with the dressing and the buckwheat noodle. Yummy and healthy food. 🙂

Peanut miso dressing

2/3 cup chicken stock

2/3 cup peanut butter

3 tbsp miso

1/4 cup lime juice

2 tbsp soy sauce

2 tbsp sesame oil

1 tbsp ginger

1tbsp garlic

pinch of white pepper

Place all ingredients in food blender and blend for about 1 minute to form a smooth dressing. Can store in fridge for about a week and can use it for salad dressing too.

Also, like share with you a mini bento box I prepared for Zachary during his school excursion to the zoo. This is a snack bento. You can get most of the stuff I used here from Daiso.

The Japanese really love doing  bento box for their kids but I guess in Singapore, bento making is not common and seriously, I doubt I can find time to make these for Zachary to bring school. But it is really rewarding to see his happy face when he received this bento box

Exam on bday

Hi Hi. It has once again been a long time since I last posted here. I had been busy studying.

My examination for my first paper of my audit certification was yesterday and I am now glad that it’s over and I pass it. Shall take a short break before embarking on the next paper.

And silly me had arranged for my examination to be on same day as my birthday. And ya, I am a year older since yesterday.

Hubby, Zachary and me celebrated together at Tung Lok Signature last night. Food was quite nice and I love the smoked duck breast. Ambience was not bad at the branch in Central.

And this year, Zachary was able to wish me “happy birthday mommy”. 🙂

Enjoyed the food and also my fabric and books shopping at Orchard yesterday.

During these days of studying hard for exam, I really miss crafting. I do some little crafting and sewing on and off but just simply could not get enough of them. Hoping to get more crafting done before I start preparation for next exam. Maybe a quilt this round? We shall see.

Also, I am so excited to be able to start preparing for my Taiwan and Hong Kong trip in mid May. It has been around 4 years since I last visited Taiwan and Hong Kong. And I going to hunt for some interesting craft items there this round. Actually, this trip was meant to be to Japan and we had booked all hotels and tickets and I had done most research before the earthquakes struck Japan. Since we are going to bring Zachary along and not want him be exposed to the radiation, we had then very very reluctantly cancelled our trip to Japan. I am hoping Japan will recover soon and we can visit this wonderful place next year.