Our lunch on 28 Mar 2012 - Pumpkin Rice

Homemade soy bean curd

Ingredients:
500 ml soy milk
4 tsp raw sugar
6 tsp Unisoy soy milk powder
2 1/2 tsp ice jelly powder

Direction:
1. Pour 450 ml of soy milk into a pot to heat up in low flame.
2. Add in 4 tsp of raw sugar and 6 tsp of soy powder. Stir to mix well.
3. Mix the remaining 50 ml of soy milk with 2 1/2 tsp of ice jelly powder. Let the mixture stands about 1 min before pouring into the pot.
4. Turn off the heat when the mixture thickens. To test whether the mixture is ready, just scoop out a small spoonful of mixture and let it cool for about a minute. If the mixture curd, then the mixture is done.
5. Pour the mixture into 4 bowls and let it set. Serve warm.
6. For cold serving, refrigerate the curd for an hour and serve.

Golden butter cake with icing & fresh strawberries

Making strawberry ice cream

Ingredient:
Strawberries 1 pack (abt 300g)
Whipping cream 200ml
Icing sugar 5 tbsp

Method:
Wash and dry strawberries. Cut into bit size and purée them.
Add and mix icing sugar together with whipping cream to the purée.
When done, pour into a glass container and cover with a piece of baking paper. Cover with an air-tight lid and freeze it.
Use a fork to stir the mixture every one hour till the entire cream is set.

My first Bubur Cha Cha

Our dinner on 13.3.2012

Fried snow pea
- snow peas, carrot, black fungus, young corn & cashew nuts.

Korean fried pork

My lunch on 12.3.2012

蔬菜杂烩汤饭
Ingredients: Wong bak, carrot, celery, tomato and sliced pork.