No-Frills Recipes ... cooking, baking & excerpts on travel

Lately, looks like the cough bug is in the air.  My neighbour has been coughing for quite a while, so are my friends and their children.  Lately my other half has been coughing too and instead of relying on the cough mixture, I turn to traditional Chinese remedies and hope for the best. Elin of    Elinluv's sweet delights   recommended this concoction to me and I tried it ..... 'Double boiled apple with rock sugar'.  Even if you're not coughing you can still make this soothing drink.  Elin has a lot of wonderful recipes and right now she's in the mood of making bread.  Do check out her blog, in fact she has two and I can assure you that you won't be disappointed.

Made this savoury 'Roast Pork Roll' for dinner recently.  I can also call it a meat loaf as basically this is a loaf or roll of bread  with meat.  The only difference is that the filling is of Chinese style roast pork aka 'siew yoke'.

I made this based on the recipe for  Three-cup chicken and since the spare ribs that I used was only 450 gm, I halved the amount of sauces, wine and sesame oil.  Tossed in some red capsicum for nutrition as well as for colour.  This time around I used tablespoon measurements for the liquids as I've already measured them out in my previous post.  So should I still call this dish Three-cup Spare Ribs or otherwise?  To me, the name doesn't matter as long as the dish tastes good!  

I made these 'Tau Sar Paeng' based on the recipe of my   Salted Egg Pastry ,   but used  red bean paste as filling as the name suggests.   Can pass off as kaya puff, but when you bite into it, then you'll see!

I made this Pineapple Upside Down cake using the same recipe as my earlier post on 'Peach Upside Down cake' , merely substituting peaches with canned pineapple rings.  I filled up the gaps with walnuts resulting in a sourish, fruity and nutty taste.

  This porky dish doesn't need much preparation, just let it simmer to cook till the meat is tender.  The preserved bean curd ~ 'Nam Yue' adds flavour to the rather bland but crunchy wood ears.  For more information regarding the nutrients and goodness of wood ear fungus,  please check it out   'here'.

I made Mochi again but this time used a different recipe.  Verdict ..... good, tasted more or less like my previous  Mochi post   but a word of caution though .... the steamed dough was sooo  hot, I had a hard time juggling it trying to shape the balls of dough.  As you can see they're rather odd shaped but I really can't help it!

I've been putting off making these 'Nam Yue' pau for quite some time but finally got down to it.  Instead of pleating the folds of the pau, this time I chose to just roll it up for a change, hence 'Nam Yue' rolls.  For those readers who do not have an idea of what 'nam yue' is, do check it out  'here' .

This is a very simple chicken dish which I made with whatever ingredients I had in the fridge and pantry.  I was just trying it out and there was no guarantee that it will be good.  Kept my fingers crossed that it'll be at least edible!  Yup, it turned out to be 'not too bad'.  That was the verdict given by my other half who was the guinea pig as well!.

It's time for some sour and spicy dish to whet the palate after consumimg so much sweet meats and high calorie food over the past few weeks ...... 'Tomyam steam fish'