Friday, July 15, 2011

Tom Yum

Tom Yum

2 stalks Lemon Grass
5 cups Chicken Stock
5 Bird's Eye Chillies Bruised
2 Coriander Roots Bruised
1 inches knob Galangal - peeled and sliced
5 Kffir Lime Leaves
400g Prawns
100g Straw Mushroom
10 Meat Balls
3 Pieces of Egg Beancurb
1 Sprig Coriander


3 Tbsp Lime Juice
2 Tbsp Fish Sauce
1 Tbsp Thsi Tom Yum Paste


1. Bruised the lemongrass and cut into short lengths.
2. Bring chicken stock to the boil over medium heat.
3. Add bird's eye chillies, coriander root, galangal, kffir like leaves and lemon grass.
4. Return stock to the boil for anothe 5 mins.
5. Scoop out coriander root, galangal, kaffir lime leaves and lemon grass. 
6. Add prawns, mushrooms, meat ball, egg beancurd and return to boil again.
7. Add seasoning and remove from heat.
8. Serve and garnished with coriander leaves.

Friday, July 1, 2011



My first time baking macarons. Did two variants and am happy to see the "feets". Is not easy to bake this delicate cookies but I am happy that I managed to master it.


150g  Icing Sugar
150g  Ground Almond
75g    Egg White
150g  Castor Sugar
20g    Egg White


1.  Sift the icing sugar and ground almond together.
2.  Place castor sugar in a base pan and fill with some water enough to cover the sugar.
3.  Boil the castor sugar with water, do not stir when it starts to boil.
4.  Beat the egg white at high speed until foamy. Do not stop beating half way.
5.  Slowly pour in the sugar syrub.
6.  The white will continue to increase in volume. The beating must continue as the meringue cool.
7.  Stir in the ground almond mixture & icing sugar. Fold till smooth and gross.
8.  Stir until well mix then add in the 20g egg white base on your own judgement.