Friday, July 30, 2010

Kottbullar aka Swedish Meatball


•             1 2/3 cups evaporated milk

•             2/3 cup chopped onion

•             1/4 cup fine dry bread crumbs

•             1/2 teaspoon salt

•             1/2 teaspoon allspice

•             Dash pepper

•             1 pound ground round

•             2 teaspoons butter

•             2 beef bouillon cubes

•             1 cup boiling water

•             1/2 cup cold water

•             2 tablespoons all-purpose flour

•             1 cup evaporated milk

•             1 tablespoon lemon juice


Combine 2/3 cup evaporated milk, onion, crumbs, salt, allspice and pepper. Add meat; mix well, chill.

Shape meat mixture into 1-in. balls.

In large skillet, brown meatballs in butter.

Dissolve bouillon cubes in boiling water; pour over meatballs and bring to boil over medium heat.   Cover; simmer for 15 minutes.

Meanwhile, blend together cold water and flour.

Remove meatballs from skillet, skim fat from pan juices and reserve juices.

Stir 1 cup evaporated milk and flour/water mixture into pan juices in skillet; cook, uncovered, over low heat, stirring until sauce thickens.

Return meatballs to skillet. Stir in lemon juice. Serve with cooked noodles or pasta or in my case rice ;) Oh yeah and I cheated, I added mushrooms to mine coz I love them.

Eating it now, can really taste the spice coming thru the meat and it is so moist and tender.

Saturday, July 17, 2010

Master Crab Singapore, contributed by Jo

A friend of mine from my SQ days recently celebrated her birthday. This was no ordinary celebration, it was a grand feasting of sumptious seafood and she is one very lucky gal.

I was envious when I saw the photos, this was close encounter of the seafood kind. There was chilli crab, salted egg crabs, oatmeal prawns, squid. Drool factor....10 out of 10!!!! Yummy stuff... not to be missed!

The place is called Master Crab and the address is
Address: Blk 19 Ghim Moh Road #01-229 Singapore

Now I haven't tried these myself, I will have to, on my next trip to Singapore. I have been told that the crabs are fresh, succulent & juicy.

Photos contributions by Josephine Oei

To conclude, this rating is from Josephine herself; meanwhile I will just have to drool at her photos and wait for my return to Singapore in near future.

"This seafood joint is at Ghim Moh road block 19 just opposite Ulu Pandan CC.
I can rate it 7/10 for the crab compare to Ang Mo Kio Blk 232 Melben crab."

Wednesday, July 14, 2010

Chilli chicken with Mango

Chilli Chicken with Mango

Why mango? It was in the fridge and it was taking forever to ripen and I went Meh! What the heck? Let do a mango salad... but then Lucy decided that it was too cold for a salad, let's do a kung pow chicken and chuck some mangoes in....what's the worst that can happen?

So it  turned out rather nice, otherwise I would have pick all the mangoes bit out of the dish at dinnertime. It added crunch and sourness to a spicy dish.

This is a very simple stir fry chicken with the guest star apperance of the mango. The stirfry sauce is just a mixture of sugar, salt, soy sauce, fish sauce, garlic and chillies. Tossed that around, add fresh coriander, throw in some peanuts for some crunchiness, and sesame seeds to add texture. I was tossing up to julienne the mango or just slices... julienne would have been good for light and refreshing salad and I thought it would have died in the stirfry and so we ended up with chucks of sliced raw mangoes instead. The fish sauce and coriander goes really well with chillies paste and it made this chicken dish popped for me! Like KabOOOM!!!

As below.. simple, fast and no mucking about... especially when you are starving...if you like more fire, add some freshly sliced baby hot chillies..

Saturday, July 10, 2010

No Yin Yang here...

Hi all, I have been feeling a little sick lately and down with the flu and so I had to review and balance my foods. These are extract from

Cool (yin) Foods:
Bamboo shoot, banana, bitter gourd, clam, crab, grapefruit, lettuce, persimmon, salt, seaweed, star fruit, sugar cane, water chestnut, watermelon, lotus root, cucumber, barley, bean curd, chicken egg white, marjoram, oyster, pear, peppermint, radish, strawberry, tangerine, and yogurt, broccoli, cauliflower, zuccini, corn, tomatoes, pineapple, turmeric.

Neutral (balanced yin and yang) Foods:
Honey, corn, abalone, apricot, beef, beetroot, black fungus, carp, carrot, celery, chicken egg yolk, cuttlefish, duck, fig, kidney bean, lotus fruit and seed, milk, olive, oyster, papaya, pork, potato, pumpkin, radish leaf, red bean, plum, sunflower seed, sweet rice, sweet potato, white fungus, yellow soybean, brussels sprouts, snow peas, sweet potato, taro, dates, figs, raspberries, raisins, sage, rosemary, thyme, brown rice, apple.

Heaty (yang) Foods:
Pepper, cinnamon bark, ginger, soybean oil, red and green pepper, chicken, apricot seed, brown sugar, cherry, chestnut, chive, cinnamon twig, clove, coconut, coffee, coriander (Chinese parsley), date, dillseed, eel, garlic, grapefruit peel, green onion, guava, ham, leaf mustard, leek, longan, mutton, nutmeg, peach, raspberry, rosemary, shrimp, spearmint, sweet basil, tobacco, vinegar, walnut, jackfruit, durian, leek, shallots, spring onion, , apricots, blackberries, black currant, mangoes, peaches, cherry, mandarin orange, grape.

Pretty exciting stuff, huh? Mind numbing indeed, now I have to go figure out what I can eat tonite... bye for now..

Wednesday, July 7, 2010

Paddy's Irish Pub, Albury

Yipppeeeee...another road trip, we went down to Albury for Dave's farewell lunch today. It was fantastic, I love the pub immediately on walking in. Took several photo shots of the place. The staff were friendly, there was a cute guy behind the bar, the food was fab, the beers were cold, what more could you ask for?

I have to say, this was the best honey prawns I have ever had outside of a chinese restaurant. The salad dressing was interesting, I don't recognised it but it was delicious. I wished I had asked what it was.

Helena had the chicken filo mornay. Campbell ordered Bangers and Mash.

I wonder if that is black sausages? I didn't want to intrude so I didn't take a lot of food photos, just those around my side of the table.

Monday, July 5, 2010

Chicken with Ginger & Sesame oil

A lot of Asian ladies eat this dish just after childbirth, but I think that one does not have to be in a confinement period to enjoy this lovely simple dish.

I cook this whenever I am feeling unwell. Today, we are having this for dinner as I find the aromatic smell of the ginger frying and the sesame oil soothing to my senses. I believed that the ginger also helps with my nausea. Plus that I am starving after being sick.....and this simple dish is so good for you during the winter months, it warms up your body.


2 chicken breast or chicken portions with bones in.
Fresh shallots
Fresh ginger
Sesame oil
Dark soy sauce
1 tsp of sugar
Chinese wine similar to sherry (optional)


  1. Peel shallots and sliced them
  2. Peel ginger to julienne ginger, these are for toppings
  3. Fry ginger till crisp, put aside the crunchy ginger toppings
  4. Put aside some sliced ginger for frying with chicken later
  5. Heat up wok
  6. Fry onions and ginger together
  7. Put in and fry chicken pieces till brown
  8. Add sherry or chinese wine
  9. Add dark soy sauce
  10. Add sugar, stir everything to mix well, add a litter water if too dry
  11. Pour in generous amout of sesame oil.
  12. Allow to chicken to cook in the sesame ginger mixture
  13. Serve up and put crunchy ginger crisp toppings on top.
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