Yummy Food

Ingredients :

1 kg mackerel fish (cut, wash & sprinkle with 1/2 tsp of tumeric & salt)

Grinding items (to be ground with 1 cup of water)

100 gm dried chilli

50 gm shallots

5 cloves garlic

1 cm ginger

50 ml cooking oil

To be added last :

1 lemon sized tamarind (mix with water to make 1 cup of juice)

1 cup of water

1 tsp sugar

salt to taste

Method :

• deep dry fish and keep aside
• heat oil and fry the ground chilli paste till aroma & traces of oil can be seen
• add tamarind juice, sugar & salt & stir with 1 cup of water and boil
• add in the fried fish and stir thoroughly and cook until sauce is evenly coated on the fish 

Ingredients :

Frying items :

1 kg cuttlefish (cut into rings)

50ml oil

2 large onions (cut into cubes)

1 large capsicum (cut into cubes)

1 small can of pineapple cubes

Spice powders :

1 tbsp chilli powder

2 tbsp tomato puree

1 tsp garam masala

1 tbsp light soya sauce

1 tsp honey

1 stalk spring onion (cut into 2 cm pcs)

Method :

• boil cuttlefish pieces, drain and keep aside
• heat wok and fry all the ingredients meant for frying until soft
• add all the spices, stir and cook
• add cuttlefish rings and cook till tender. serve with spring onions 

I have tried a lot of mooncakes in the office, Raffles Hotel and Change Alley which have a lot of push cart selling mooncakes from the hotels.

I like the snow-skin mooncake from Raffles Hotel. Especially the mooncake with champagne truffles & ganache ($45), with Raffles congnac truffle ($43) & dark chocolate crunchy pearl ($43).

I bought white lotus seed paste ($42) from Sheraton Towers Hotel. The restaurant Li Bai is very famous of Cantonese food. I went twice to Change Alley to buy the mooncakes but it is always sold out. So I went to the hotel to buy it. I like the lotus seed paste. Not to sweet. Just nice. More UOB credit card holder entitle 15% discount. Too bad I never take a photo of it and mom has brought it back home. 

Ingredients

2-3 pcs putumayam

1 red capsicum (seeds removed, sliced)

1 green chilli (seeds removed, sliced)

1/2 carrot (chopped)

1 clove of garlic (diced)

1 small onion (chopped)

2 eggs (beaten)

1 tps oil

2 tbsp margarine

1 tbsp light soy sauce

Pinch salt

Method

1. Heat oil in a pan. Add margarine and stir-fry garlic and ioion till fragrant. Add carrot and sprinkle some water. Mix evenly.
2. Create a gap in the centre of the pan. Pour eggs into the gap and cook over low heat.
3. Add 4 tbsp of water with a pinch of salt to taste. Put in the rest of the ingredients and the light soy sauce. Stir-fry for 10 minutes. Serve.