Mochi cookie

 

Makes: 10 cookies

Time: 1 hour

Ingredients:

Mochi:

• 35g glutinous rice flour
• 10g corn starch
• 10g white sugar
• 70g milk

Cookie:

• 5 tbsp softened butter
• 1/3 cup packed light brown sugar
• 1/4 cup white sugar
• 1/2 tbsp vanilla extract
• 1 egg
• 1/2 tbsp matcha powder (omit for plain cookie)
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 1/4 cup plain flour
• some choc chips

Ingredients:

1. For the mochi, mix the rice flour, cornstarch and sugar together
2. gradually add in milk while whisking
3. steam for 30 minutes, stirring half way through
4. Once the mochi is done, mix it for 5 minute and then let cool in the fridge.
5. While the mochi is cooking make the cookie. 
6. For the cookie, cream butter and sugars until fluffy and pale
7. Mix in the egg and vanilla
8. Sift in the matcha, baking soda and salt. Add in the flour (not sifted) then fold it in with a spatula until it is combined
9. Let rest in fridge for 30 minutes
10. After both the cookie dough and mochi have cooled, preheat oven to 160 degrees.
11. Take a scoop of cookie dough and flatten it.
12. Using a wet spoon, take a piece of the mochi and put it in the centre of the flattened dough.
13. Fold the dough in half then pinch to close, then roll it into a ball and then flatten.
14. Place choc chips on the top of the cookies
15. Place the cookies on a parchment linked baking sheet
16. Bake cookies for 12 minutes.

Recipe from https://www.youtube.com/watch?v=cMxkcy_OYvg&t=193s

Fluffy pancakes

 Serves 2 (5 fluffy pancakes)

Time: 30 minutes

Ingredients

• 2 tbsp sugar
• 2 tbsp vegetable oil
• 1 egg
• 1 tsp vanilla extract
• 1 cup all-purpose gluten free flour
• 1/4 tsp xanthan gum (if gf flour doesn't already have it)
• 1 tbsp baking powder
• 1/4 tsp salt
• 3/4 cup milk

Method

1. In a large bowl, whisk the egg, sugar, vanilla extract and vegetable oil together.
2. Add flour, xanthan gum, baking powder, and salt to the egg mixture until fully combined.
3. Stir in milk bit by bit and mix until smooth.
4. Heat pan until warmed and pour batter onto the pan.
5. Cook the pancakes until the batter stats to bubble and pancakes start to puff. Flip the pancake and cool until golden brown.
6. Top and serve :)

Portuguese Chicken Rice

Serves 2

Time: 1 hour

 Ingredients: 

• 150g Chicken thighs
• 1 Potato
• 1 Carrot
• 1 Capsicum
• 1/2 onion
• 1 clove of garlic
• 60g cheese
• 1 egg
• 1 bowl of cold rice

Marinate:

• 1 tablespoon rice wine
• 1/4 tsp white pepper
• 1 tbsp flour
• 1/2 tbsp oil

Sauce:

• 1 teaspoon turmeric powder
• 1/2 g cumin
• 250ml coconut milk
• 250ml chicken stock
• salt

Method:

1. Slice chicken and cover in marinate ingredients for 15 minutes.
2. Cube carrot, potatoes, capsicum, and onion.
3. In a pot on medium high heat, fry rice for 3 minutes.
4. Add eggs to rice and put into a heatproof dish once cooked.
5. In the same pot on medium high heat, put in minced garlic and onion until slightly translucent.
6. Add chicken and cook until chicken is slightly browned, around 4 minutes.
7. Add carrot and potatoes and mix.
8. Add salt, turmeric and cumin and mix. Turn down to medium hit once everything is covered.
9. Add half the chicken stock and cover and cook for 8 minutes.
10. Add capsicum, the rest of the chicken stock and coconut milk.
11. Once boiling, cook for another 2 minutes.
12. Add the chicken mix on top of the rice in the heatproof dish.
13. Add grated cheese on top of the rice. 
14. Bake for 5 minutes, or until the cheese has been melted.

Recipe from: https://www.daydaycook.com/daydaycook/hk/website/recipe/details.do?id=1060

Sweet and Sour Pork

Serves: 4

Time: 1 hour

Ingredients:

Marinate

• 400g pork scotch filet, cut into 2 cm cubes
• 1/2 onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ginger, finely grated
• 3/8 tsp baking soda (bi-carb)
• 2 tsp cornstarch
• 2 tbsp light soy sauce

Frying

• 5 tbsp cornstarch - for mixing
• 1/2 cup cornstarch - for coating
• frying oil

Sauce

• 1/8 cup white sugar
• 1/4 cup white vinegar
• 3 tbsp pineapple juice ( from 225g can of pineapple pieces in juice)
• 1 tbsp light soy sauce
• 1 tsp oyster sauce
• 4 tsp corn stach
• 1/2 cup water

Stir Fry

• oil
• 1 garlic glove, minced
• 2 tsp ginger, grated
• 1 onion, cut into cubes
• 1.5 red & green capsicum, cut into cubes
• 1 cup pineapple pieces

Instructions:

1. Marinate Pork with marinate ingredients for 18 to 24 hours.

2. Place all sauce ingredients except water into a small bowl, mix until combined, then mix in water.

3. Have all ingredients prepped and ready.

4. Mix 5 tablespoons cornflour into the pork and leave for 5 minutes. 

5. Spread 1/2 cup cornflour in a shallow bowl. Coat pork, shaking off excess, and pile onto a plate.

6. Reserve cornflour for if pork is not half white when frying.

7. Pour enough oil into a small pot till 2.5 cm. Pork will start sizzling when you dip it in.

8. Cook pork in batches, do not crowd the pot, for 3 minutes until golden. Drain on rack.

9. Turn heat higher and refry the pork. Cook for 1 1/2 minutes, or until pork is deep golden brown and crispy. Transfer to rack and repeat with remaining pork.

10. Heat oil in large skillet over high heat.

11. Add garlic, ginger and onion, stir for 1 1/2 minutes. Add capsicum and stir for 2 minutes.

12. Add sauce and pineapple, then let it come to a rapid simmer. Simmer for 2 minutes until it thickens.

13. Add pork and toss quickly to coat.

14. Serve!

Recipe from: https://www.recipetineats.com/sweet-and-sour-pork/

Spicy Miso Pasta

Time: 30 minutes

Serves: 4

Ingredients

• 4 slices of bacon, diced
• 1/2 green capsicum, diced
• 1/2 cup mushroom, sliced
• 3 tbsp chili garlic sauce
• 2 tbsp light miso
• 3 eggs
• 1 pack spaghetti (4 serves)
• 1 1/4 cups Parmesan
• 1 tsp ground black pepper
• green onions

Method

1. Bring a large pot of generously salted water to a boil. Heat oil over medium heat in a pan, then add bacon and cook until crisp. Add in capsicum and mushroom until the mushroom is wilted. Remove from heat.
2. In a bowl, whisk together the chilli garlic sauce, miso, and 2 tbsp of hot water from the boiling pot until smooth, then beat in the eggs. Cook the pasta according to instruction until al dente, reserve 1/2 cup of pasta water.
3. Add the pasta to the pan with the bacon and toss to combine. Heat over medium heat until everything's warmed up. Add the egg mixture, reducing heat to low, and quickly toss until the eggs coat the pasta, but aren't scrambled. Add the cheese, pepper and pasta water as desired until the sauce reaches desired flavour and consistency. Add green onions and parmesan on top to serve.

Recipe from: https://cravingsbychrissyteigen.com/cravings/spicy-miso-spaghetti/

Lo Bak Go

Time: 2hrs

Serves: 6

Ingredients:

3 (80g) Lap Cheung, diced

1 cup chicken stock

750g daikon (pre-peeled weight)

 130g rice flour

1Tbsp corn starch

1/2 tsp sugar

1/4 tsp salt

1/4 tsp ground white pepper

2 Tbsp oil

Method:

1. Peel daikon and shred using the food processor

2. In a large pan, add Lap Cheung and cook over medium-low heat to render out fat. Keep cooking until the sausage pieces are browned slightly. Remove from wok.

3. Add daikon to the pan and toss it over medium high heat until wilted slightly. Add chicken stock and toss around until wilted. Cover and cook over medium heat for about 7-10 minutes, stirring occasionally until fully cooked and soft. Turn heat off.

4. Drain cooked daikon through a mesh sieve, pushing out as much liquid as possible, saving the liquid. Put drained daikon back into the pan, off heat.

5. Measure 1 cup of daikon liquid and let cool until warm.

6. Add Lap Cheung into the daikon, along with sugar, salt, pepper, and oil. Toss to mix well.

7. Once daikon liquid is warm, whisk in rice flour and corn starch until there are no more lumps. Add flour slurry into the daikon mixture and toss to mix well.

8. Turn heat on medium heat and keep tossing, scraping the bottom until mixture is thickened into a paste. Remove from heat.

9. Grease your dishpan with oil, add daikon mixture to the pan and even out the surface

10. Steam the cake for 1 hour over boiling water, making sure there is enough water in the steamer to last the hour. Cover the dishpan with an aluminium foil to stop condensation from dripping into the cake. 

11. If a toothpick comes out translucent, it is done. 

12. Let cool for 30 minutes before taking it out. Fry to serve.

Recipe from: https://hot-thai-kitchen.com/turnip-cake/

Japanese Cheesecake

Time: 2 hours

Serves: 6-8

Ingredients

• 125g cream cheese
• 40ml canola oil
• 25g white sugar
• 60ml milk
• 3 eggs (separated yolk and whites)
• 30g sifted corn flour/starch
• 20ml lemon juice
• 50g white sugar

Method

1. Add hot water into a pot on low heat. Put a bowl on top as a double boiler. Melt and whisk the cream cheese along with oil and sugar in the bowl. When it is almost combined, remove the bowl from heat. 
2. Add milk and continue mixing until smooth. 
3. Whisk in egg yolks one at a time. 
4. Add corn starch and whisk until combined. Then add lemon juice.
5. In another bowl, whisk the egg whites with an electric mixer on high speed. When it is very foamy, add 50g white sugar and whisk until firm peaks. 
6. Preheat oven to 150C. 
7. Add 1/3 of the meringue mixture into the cheese mixture. Gently folding until combine. Repeat until there is no meringue mix left.
8. Line 18cm circle baking tin with aluminium foil, then line it again with baking paper. Making sure there are as little creases as possible.
9. Pour the cake batter into the prepared tin.
10. Using a water bath method, add a small layer of water into a bigger pan, place the cake tine into the pan and carefully fill up the outer pan with water until it is around up to 3/4 of the cake tin. 
11. Carefully place the pan into the oven and bake for 80 minutes.
12. Serve with icing sugar or strawberries or just as! 

Note: Next time try to find a way so it does not deflate, could be the water getting into the pan this time. 

Recipe from: https://www.youtube.com/watch?v=2xxM3xWp-uQ&list=PLXxeZ9tDx0sDgteMoXsmAySF2XSh7GeZC&index=19&t=0s

Taiwanese Popcorn Chicken

Time: 20 mins (+ at least 2 hours for marinating)

Serves: 2 (as a main) - 4 (as a side)

Ingredients

Marinate:

• 1 small cube fermented bean curd
• 1 tbsp oyster sauce
• 1 tsp shaoxing wine
• 1/4 tsp white pepper
• 3 cloves garlic, minced
• 500g boneless skinless chicken thighs, bite size cubes

Frying:

• Frying oil, at least a 750ml bottle
• 3/4 cup sweet potato flour
• 1 punnet thai basil
• 1 tsp salt
• 1/2 tsp sichuan pepper powder
• 1/2 tsp white pepper
• 1/4 tsp paprika or cayenne pepper

Method

1. Smoosh fermented bean curd in a large mixing bowl with a spoon/spatula. Add oyster sauce, shaoxing wine, white pepper and garlic, and mix together. Add the chicken and mix well. Cover and marinate for 2 hours to overnight.
2. Heat frying oil to 180C.
3. Add sweet potato flour and coat the marinated chicken evenly.
4. Drop chicken one by one in the oil in batches so it doesn't overcrowd. Fry for 4 minutes. When it is done cooking, remove from oil and place on a baking pan lined with cooling rack. Repeat with remaining chickens. 
5. Increase oil temperature to 190C.
6. Mix salt, Sichuan pepper, white pepper, and paprika/cayenne in a small mixing bowl. 
7. Add half batch of fried chicken and fry for 30 seconds. Have a lid in one hand and basil in the other, add it into the oil and immediately close the lid. Remove lid after 5 seconds and remove chicken and basil. Repeat with the remaining batch. 
8. Sprinkle the salt mixture on top and serve immediately.

Recipe from: https://seonkyounglongest.com/taiwanese-fried-chicken/

update: made this with chicken breast and it was just too dry, stick to chicken thigh!

IKEA meatballs & gravy

Serves 6

Time: 50 minutes

Ingredients

Meatballs:

• 500g beef mince
• 250g pork mince
• 1 onion finely chopped (chop in the chopped thing)
• 1 clove of garlic, minced/chopped
• 100g breadcrumbs
• 1 egg
• Salt & Pepper

Gravy:

• 40g butter
• 40g plain flour
• 300ml stock (beef/chicken/veggie)
• 150ml thick double cream 
• 2 tsp soy sauce
• 1 tsp dijon mustard

Mashed Potato:

• Potatoes, peeled (2 for each person)
• butter
• milk
• Salt & Pepper

Method

1. Put peeled potato in a pot of boiled water. Let it boil on low heat.
2. Combine beef and pork mince and mix with your fingers to break up any lumps. Add finely chopped onion, garlic, breadcrumbs, eggs, and salt and pepper and mix. 
3. Shape mixture into small, round balls, around the size of ping pong - golf ball. Place on a clean plate and cover. Leave it in the fridge for 2 hours so it holds it's shape, if time allows.
4. Preheat oven to 180C degrees.
5. Heat oil on medium heat in a frying pan. Gently add meatballs until it is browned on all sides.
6. Place the browned meatballs in an oven save dish and cover with aluminium foil. Cook in oven for 30 minutes. Along with other veggies you want roasted on the side.
7. Melt 40g butter in a pan. Whisk in the flour and stir for 2 minutes. Add the stock and continue to stir. Add cream, soy sauce, and dijon, stirring until combined. Bring the mixture to a simmer and allow it to thicken.
8. Test potatoes with a fork to see if it's tender. If it is, start mashing, adding in butter, milk, and salt & pepper to taste. Tasting as you keep mashing until smooth.
9. Serve altogether!

recipe from: https://twitter.com/IKEAUK/status/1252269467515617280

Rabokki

Serves 3

Time: 30 minutes

Ingredients

Base:

• 3 cups reduced salt chicken stock
• 1 cup water
• 3 Tbsp gochujang 
• 1 Tbsp gochugaru
• 2 Tbsp soy sauce
• 1 pack (2g) stevia (or 1 tbsp sugar)

Main:

• 1 pack instant ramen 
• 16 pieces Korean rice cake, separated, soak in warm water for 10 minutes
• 2 sheets Korean fish cakes, rinsed under hot running water for 1 minute, chopped into small rectangular pieces
• 3 wombok leaves, chopped into small pieces
• 1/2 small onion, thinly sliced
• 2 frozen Korean dumplings
• 2 hard boiled eggs, halved

Garnish

• 1 stalk green onion
• 1 slice of cheese

Method

1. In a shallow pot, put stock and water, gochujang, gochugaru, soy sauce and stevia into it. Bring it to a boil. 
2. Once the broth is boiling, reduce heat to medium low and add the rest of the ingredients in, stirring occaisionally.
3. Garnish and serve! 

Recipe taken from https://mykoreankitchen.com/rabokki/ & https://seonkyounglongest.com/rabokki/

Japchae

Serves: 3

Time: 40 minutes

Ingredients

• 250g Sweet potato noodles
• 250g bulgogi marinated beef

Vegetables:

• 1 egg, lightly beaten
• 1/4 medium size onion, thinly sliced
• 1 bell pepper, julienne
• 1/2 carrot, julienne
• half a bag (250g?) of spinach
• salt and vegetable oil

Sauce:

• 1/4 cup soy sauce
• 1/8 cup sugar 
• 1 tbsp sesame oil
• black pepper

Method

1. Heat a large pan over medium-low heat. Add oil, swirl to coat. Add beaten eggs so that it covers the surface in a thin layer. Cook until it's just set, about 2-3 minutes, then flip over and cook for another minute. Slip omelet onto a plate and let cool.
2. Heat the same pan over medium-high leat. Add oil and then the onion, capsicum and carrots. Season with salt and sauté until softened. Remove it from pan onto a plate/bowl where you will mix the whole japchae in.
3. Add more oil and cook the marinated beef until it is cooked through and all moisture has evaporated. Add it to the japchae bowl. 
4. Bring a large pot of water to boil, adding generous amount of salt. Add the spinach, and cook for about 10 seconds. Move it to ice water immediately, squeezing out the water and setting aside with the other veggies.
5. In the same water, cook the noodles according to package directions, around 6-10 minutes.
6. While the noodles are cooking, whisk the ingredients for the sauce in a small bowl and set aside. Slice cooled egg into thin ribbons and set aside too.
7. Drain the cooked noodles and cut them if needed.
8. Pour 2/3 of the sauce into the noodles and gently mix until the sauce is mixed in. Add the noodles to the japchae bowl and toss to combine everything. Taste to see if the other 1/3 of the sauce should be mixed in.
9. Serve!

Recipe from https://seonkyounglongest.com/japchae/

Sushi Rice

Time: 2 hours
Serves: 2.5? 

Ingredients

• 360ml Japanese Rice (2 rice cooker cups)

Vinegar:

• 3.5 tbsp rice vinegar
• 1.5 tbsp sugar
• 1 tsp salt

Method

1. Wash the rice until the water is no longer white
2. Fill up the pot with water until just under the 2 cups, leave for 30-60mins, then put in rice cooker to cook.
3. To make sushi vinegar, combine rice vinegar, sugar, and salt in a small saucepan and bring to a boil, until the sugars have dissolved. Set aside to let cool.
4. When the rice is cooked, moisten a big bowl with water so the rice doesn't stick. Transfer the rice to the bowl and spread evenly so the rice can cool faster.
5. While it's hot, pour sushi vinegar over the rice.
6. With a rice paddle, slice the rice at 45 degree angle, to seperate rice grains instead of mixing. Do it near a fan so the rice will cool and not get mushy. 
7. Gently flip the rice in between slices until the rice is cooled.
8. Put a damp towel over the bowl until ready to use. 

Recipe from: https://www.justonecookbook.com/sushi-rice/

Honey Balsamic Chicken

Serves 2

Time: 20 minutes

Ingredients

• 250g Chicken thighs
• salt and pepper
• 1 clove garlic, minced
• 1/2 tablespoon olive oil
• 1 tsp butter
• 1 1/4 tbsp honey
• 1/2 tbsp balsamic vinegar
• 1 tbsp water
• chopped parsley for garnishing

Method

1. Season chicken with salt and pepper on both sides.
2. Heat skillet on medium heat and slowly pan fry chicken, skin side down, until both sides of the chicken become nicely browned and crispy. Remove the chicken and discard the chicken fat.
3. Add the olive oil and butter to the skillet, sauté the garlic until slightly browned, follow by honey, balsamic vinegar and water.
4. Add chicken back to the pan, lowering heat to simmer to reduce the sauce until slightly thickened, completing the cook of chicken (~2 mins). Flip chicken to coat both sides.
5. Remove from heat and garnish with parsley.

Recipe from https://rasamalaysia.com/honey-balsamic-chicken/

Mushroom Risotto

Serves 5
Time: 1 hour

Ingredients
Mushroom:

• 400g mushrooms, sliced
• 150g mushrooms, quartered/ 1/8th
• 35g butter
• 2 tbsp olive oil
• 2 garlic cloves, minced
• salt & pepper

Risotto:

• 10g butter
• 1 garlic clove, minced
• 1/2 onion, diced
• 1/4 cup (65ml) dry white wine
• 1 1/4 cups (250g) arborio rice, uncooked
• 5 cups (1.25L) low sodium chicken broth

Finishes:

• 1/2 cups (125ml) cream
• 1/2 cup (50g) parmesan cheese, grated
• salt and pepper

Methods

Mushrooms:

1. Add 1/3 of oil and 1/3 of butter in large pot over high heat. Once melted, add 1/3 mushroom and cook until almost golden brown (~4 mins). adjust heat, don't let too much liquid out.
2. Add 1/3 garlic, salt and pepper, then continue to cook until golden brown (~1.5mins). Then remove into bowl.
3. Repeat with remaining mushrooms.

Risotto:

1. Turn heat down to medium, In the same pot, melt butter then add garlic and onion.
2. Cook for 2 minutes until onion is translucent but not golden.
3. Add wine and allow to simmer rapidly for 2 minutes, scarping the base of the pot, until mostly evaporated.
4. Add rice and stir for 1 minutes until semi translucent.
5. Add about 1.5 cups of stock. Stir then leave for 3 minutes, stirring a few times, until mostly absorbed (~3 mins). Repeat once.
6. Repeat step 5 with 1 cup, twice. Left it for 10 minutes at the end. Until rice is just cooked but risotto is still creamy and sloppy.

Finishes:

1. Add cream and stir vigorously to make creamy.
2. Stir in parmesan, taste, then salt and pepper if need.
3. Stir through 3/4 of mushrooms. Consistency should be creamy, not stodgy.
4. Spoon risotto into bowls and top with remaining mushrooms. 

Recipe from https://www.recipetineats.com/mushroom-risotto/

Banana Bread

Makes 1 loaf
Time: 1.5 hours

Ingredients

• Nonstick vegetable oil spray
• 1 1/2 cups plain flour
• 1 1/4 tsp baking soda
• 3/4 tsp kosher salt
• 3/4 cup dark brown sugar
• 1/3 cup plain whole-milk Greek yoghurt (or sour cream or mascarpone)
• 1/4 cup (60g) unsalted butter, room temperature
• 2 large eggs
• 3-4 large ripe bananas, mashed (1 1/2 cups)
• 1/2 cup chopped chocolate (or choc chips) (optional)

Method

1. Preheat oven to 180°. Lightly coat loaf pan with nonstick spray.
2. Sift flour, add baking soda and salt in a medium bowl, whisked.
3. In mixing bowl on medium-high speed, beat brown sugar, yoghurt, and butter until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition.
4. Reduce speed to low, add flour mixture bits at time, mix until just combined. 
5. Add bananas and mix until just combined. Fold in chocolate if using. 
6. Pour batter into prepared pan, smooth top.
7. Bake bread for 45 minutes, put aluminium foil on top if it is already brown enough, then bake for another 15 minutes, until centre is no longer gooey. 
8. Let bread cool and then eat. 

Comments: This banana bread tasted pretty good but it was a bit spongey so a bit hard to slice. But the top is nice and crisp. 

Recipe from https://www.bonappetit.com/recipe/banana-bread

Beef and Veggies Stir Fry

Serves 4
Time: 20 minutes

Ingredients

• 450g beef flank, cut into strips
• 1 tbsp plain flour (or cornstarch)
• 2 tbsp water
• 2 tbsp Chinese cooking wine
• 1 tbsp oil
• 4 cloves garlic, minced
• 1 small onion, sliced
• 1/2 red capsicum, sliced
• 1/2 cup mushrooms, sliced
• 1/2 carrot, julienned
• 1.5 bok choy, quartered
• cooked rice/noodle for serving

Sauce:

• 1/3 cup light soy sauce
• 1/3 cup water
• 1 tbsp brown sugar (or honey)
• 1 tsp ground ginger
• 1 tsp plain flour (or cornstarch)

Methods

1. In a bowl, combine flour, water, and cooking wine until smooth. Add the beef and mix until fully coated. Set aside while chopping the vegetables.
2. Heat 1 tbsp oil in a large skillet on medium-high heat. Add beef and stir fry for 3-5 minutes, or until its mostly not pink. Remove from pan and set aside.
3. In the same pan, stir fry the vegetables, from the ones that takes longest to soften first. Add more oil if needed. Fry for 3-5 minutes. Return beef to pan.
4. In a small bowl, whisk all the ingredients for the sauce and pour into the edges of the pan. Stir fry for 2-3 minutes until everything is fully combined and the mixture is simmered.
5. Serve with rice or noodles. 

I used leftover Japanese rice and it went incredibly well with this. Will try it with flat rice noodle next time so I'll update and see how that goes. 

update: Tried it with flat rice noodle, boiled the noodle until almost al dente, poured the water out and added the left overs and put back on low hit, combine the noodle and sauce, take it out when the beef and veggies are warm. It was just as good as with the Japanese rice. going to save half as leftovers to let the sauce soak in the noodles, see if it tastes better! :) 

Recipe from https://gimmedelicious.com/quick-15-minute-beef-and-broccoli-tiryaki-stir-fry/

Broccoli Cheddar Soup

serves 6

time: 30 minutes

Ingredients

• 1 tbsp (15g) butter (or olive oil)
• 3 garlic cloves, minced
• 1 brown onion, diced
• 4 cups (1L) reduced salt chicken broth/stock (or veggie stock)
• 1.5 cups (325ml) water
• 700 g broccoli florets (around 2 broccolis), peel and dice stem
• 2 potatoes, peeled & diced
• salt & pepper
• 1.5 cups (150g) cheddar, shredded (or other cheeses)
• 3/4 cup (165ml) cream or milk

Method

1. Melt butter in large pot over medium high heat. Add onion and garlic, sauté for 2 minutes until onion is softened.
2. Add broth & water, broccoli, potato, salt and pepper. Bring to simmer, then place the lid on, turn the heat down to medium and cook for 20 minutes or until the broccoli is soft.
3. Turn the stove off (but leave on stove). Puree using a stick blender until smooth.
4. Stir in cream, then add cheese a handful at a time, stirring in between to melt.
5. Taste and add more salt if needed.
6. Serve with drizzle of cream.

Recipe from https://www.recipetineats.com/easy-broccoli-cheese-soup/

Exploring Hanoi: Part 2

Ha Long Bay - it means descending dragon!

Experience
adj. an event or occurrence which leaves an impression on someone



Following up from my last post Here is the second and last part of my trip to Hanoi :(

First Stop - the Ho Chi Minh Mausoleum when we went it was late in the afternoon so we didn't get to go inside the memorial but the outside was pretty cool, kinda calm and the garden outside is very neat! There's also a Ho Chi Minh Museum nearby as well as a Science museum. Be sure to check the opening hours on all these because they don't open every day and I think the Mausoleum only opens from 9am-11am!

Next stop - The Vietnam Fine Arts Museum, its something we didn't expect to see in Hanoi but its there and its cool. Reserve at least 2 hours for it because its quite big and definitely don't go an hour before it closes (like we did) because you'll be quite rushed and won't get to see everything which is a big shame :( But everything was so nicely made and preserved it's totally worth a visit. It's also walking distance from the Mausoleum if my memory's correct.

 Then quite a long distance away, theres the West Lake where Tay Ho Pagoda is. This place did not have many visitors, it was mainly locals going to the temple. But there is a water park nearby as well as many hotels like Intercontinental. The lake itself if huuuuge. It would look spectacular on a clear day! It's quite a nice walk around the lake and its incredibly peaceful and quiet which is rare for the busy streets of Hanoi!

Temple next to West Lake

And last but not least, we went to Ha long Bay. It took a 3 hour car ride to get to the harbour and once you get your ticket you board onto a junk and the tour guide will take you around the bay and the caves depending on their schedule. So make sure to find an agency that packs lots of sights and activities for you to do. If you want to explore more of the bay definitely stay overnight! You also get to canoe around the little caves depending on which agency you go with :) Ha Long Bay is a magnificent place. It would look even more fabulous on a clear day because the water... oh my the water would look so so good!

And I doubt the agency won't take you around to the Heavenly Palace as well. This cave rock formation is humongous! It's also kinda scary because the rocks hangs down like icicles ono top of you but it's definitely worth the little climb of steps to get in!

And that wraps up my Vietnam trip! It was honestly an unforgettable time, and I can't wait to explore more next time! If you ever get the chance, do go, but plan well. It will definitely be worth your time. I've also heard people getting bad stomach aches which leads to number 2s in the toilet, I didn't encounter that problem thankfully so a word of advice, stick to restaurants, unless you know what you're ordering and if it looks like its frequented my tourists! other than that, you can also just join a food tour, I know I definitely would've joined if I had an extra day :P

Where have you been recently?

See you next time//

Elle

Exploring Hanoi

Foreigner
n. a person born in or coming from a country other than one's own

Um wow. I am so sorry! Its been what, 7 months? These 7 months has has its ups and downs but I'm here, I've gotten more clothes, I've gotten more experiences, I've got my High School Certificate and I have definitely got a lot more weight!

During my 3 months long holiday back in Hong Kong, I decided that I just needed to get out of the country even if its just for 5 days. So after much persuasion and many change of plans, on the 14th of February, the lovely valentines day, I headed off to Vietnam with my... father. Yup, no lovers or anything just my lovely father.

I've had a few choices for my holiday destination. I wanted Korea in the beginning but it was 'too cold' for my dad, there was also the option of Japan since we haven't been back for so long but you know, I wanted to go somewhere I've never been - or in my father's word, I just wanted to say that I've been to somewhere - the somewhere which happens to be Hanoi, Vietnam. And I definitely do not regret going to this incredible city.

      

First stop was the Thang Long Water Puppet Theatre. This show was recommended in almost every 'what to do in Hanoi' posts I've read so naturally we had to go. It was entertaining, something you shouldn't miss out on, also gives you a chance to just sit and appreciate their culture after a long day of walking and sight seeing. Because we got there around 5 minutes after the show started, we were in quite a bit of a rush to just get in and sit, so we got whatever ticket was available, which just happened to be the first row seats - also the more expensive ticket but it was only 100,000 VND (only 6 AUD!) totally worth paying that extra 40,000 VND. It also does get crowded many nights, so if you do want to ensure a seat on a particular timing, buy your ticket hours before the show or travel tours will snatch them up!

Second stop was actually the next day. You don't need to go to Europe to see big old churches. There's one right here in Hanoi! This is the Saint Joseph's Cathedral, incredibly impressive, tucked away into the neighbourhoods. I'm not quite sure if you could actually go inside or not but when we went the from was barricaded.

Third stop, Hoan Kiem Lake which translates to the Lake of the Returned Sword. The centre of Hanoi tourism. You can definitely see western influence in here and its aim to please foreigners, everything from KFC to Papaya to shopping like West Nine is all here. Which reminds me, I can readily say that Hanoi is not the most advanced city, but you should definitely not expect dirt roads and shops with absolutely no english in it. Just outside my hotel, there was Longchamp and Prada. A few blocks away, there was a whole centre dedicated to Chanel, Dior and all that stuff. I mean yes it is near tourist district but it's definitely not behind. Anyways pictured here is the turtle tower!

On one side of the lake is this gorgeous red 'Huc Bridge' which leads to the Temple of Jade Mountain (which is the very first picture of this post) which you have to pay to get in. But that is alright, the view from the bridge is already enough. I'm not sure how much tickets are as we didn't go in because the line was crazy long and we didn't feel like waiting (more like we thought we were in a line but we were actually only in the not going in the temple so don't need ticket line)

Well that is all for today, there are many more pictures to see, many more places we visited, so we'll just have to leave it for next time :)

So tell me, where did you go the past holiday? I would love to get some ideas on where to go next!

See you next time//
Elle

Food Fight : Salted Caramel Hot Chocolate

Comfort Food

n. The term comfort food refers to any food or drink to which one habitually turns for temporary respite, security, or special reward

I am so sorry for posting this late in the week but my week has been quite hectic! I honestly can't believe it's my last year of high school.

Anyways, being summer down here in Australia, hot chocolate might not be the best choice for all. However if you want to experience four seasons in a week then the best thing to do is to come down here. I mean who wears long sleeves in the middle of summer? WE DO! Well to cope with these unexpected weather change, I made the yummiest hot chocolate recipe! I think I saw the recipe a while ago on the internet but it was like a light bulb went off in my head and I needed to make this. I hope you do too.

Here are the ingredients you need:

1. Warm up a cup of milk. I used a milk frothier, but you can obviously boil it or do whatever it is that you do to warm up the milk. And while the milk is warming up, pour in the caramel topping/syrup. I poured in enough so that it nearly covers the whole bottom, so I reckon around a table spoon. 
Also sprinkle in some salt (Around a pinch) if you're going for salted caramel. If not it is perfectly fine to leave it out.

2. Put in chocolate powder. I put enough in so that the caramel sauce it practically covered. So around 1-2 tablespoons probably.

4. Once the milk is warmed up, Pour it into your mug, then quickly mix them all together so that everything will melt and come together.

5. For some extra flavour, put in some whipped cream as well and then sprinkle some salt on top.
If you did put in whipped cream, don't mix it up just let it chill in the chocolate for a little while and eat it. It tastes so good! 

Bon appetit! 

It honestly tastes so so good!

Try it and if you did tell me how it goes. 

See you next time
Elle//