Tonkatsu 豬排蓋飯

Shall be a short post cause my back's breaking from cleaning the house yesterday! The pictures will sum up what we had for dinner last night, including my Baby Kwok! We have been very adventurous to explore him to our food recently. I wonder if that's a good thing. Hmmmm.....


Yup! We had Tonkatsu for dinnner :) I played a litle trick on this - No, not about using frozen pork chop but instead of using my Don-pan (which I usually do for donburi), I merely fried the pork chop, cut and shove it on to the rice then pour the pre-prepared sauce over.





Alright, need to rest my aching back! Age's catching up I suppose!
To make this, you'll need:

• Pork Loin, 180g - Pounded flat with a meat hammer (is that how you call that tool?)
• 1 big Onion, sliced
• Panko, 1 packet (Japanese Bread crumbs)
• Plain flour 
• 3 tbsp of Soy sauce
• 50ml of water
• 2 tbsp of sugar
• Spring onions, sliced (for garnishing)
• 1 beaten egg (for coating)
• 1 lightly beaten egg (for the sauce)
• 1 bowl of cooked Japanese rice

1. Dust the Pork Loin with plain flour, followed by a layer of egg mixture and then covered well with panko. Set aside.
   
2. Heat up a frying pot filled with oil (enough to cover the surface of the pork loin),  once temp is ready, fry the prepared pork loin till golden brown.
   
3. Fill a bowl with rice. In a saucepan, pour soy sauce, sugar and water and bring it to boil. Add in the sliced onions and cooked till soft
   
4. Stir in the lightly beaten egg and shut off the heat. Cut up the deep-fried pork loin and place it on top of the rice.
   
5. Pour the sauce over and garnish with spring onions.

Singapore Black Pepper Crabs

Well well well, not that I've been MIA but was really busy. My house seems to be like a junk site every now and then. My little terroist a.k.a Baby Kwok has learnt to open up the drawers and "tidying" up the stuffs in it. Not only that, he has learnt to "hide" my stuffs so that I won't find them till Christmas arrive. The most mischievous act from him - Making the whole house upside down 5 mintues after I've cleaned up the house! Hmmmm... genetics inheritance?

Was telling Prince Charming that we should just hang everything up on the wall so that nothing get losts and thrown everywhere but still I'm sure my litle terroist will find his way up to grab them. He's not learning to walk yet but is already climbing up the window grilles. Though my little terroist gets on my nerves at times, he is still the one who brights up my life, nono our life (+ Prince Charming). The hefty amount of weight that I've piled on during pregnancy, the uncountable stretchmarks and the numbers of sleep that I've lost were worth it! Motherhood is such a bliss that comes with a tint of complaint :)

Anyway, we went to Sheng Siong for crab hunting on Vesak Day! As usual, we arrived late and many of the female crabs were gone and most of the leftover mud crabs were those with smaller pinchers (gongs) but still we managed to grabbed two of them who looks more muscular than the rest. Damages? $24.90!!! CHEAP and good!

This time round, I decided to try my hands on Black Pepper crabs after savouring those from Peach Garden. Wasn't that hard as I imagined! Yummilicious too but a little too spicy cause I've added slightly more black pepper. Greedy me!






It was so shiosk to have this crabs with Bulmer's Cider! Wohoooo!

To make this, you'll need:

• 3-half tbsp Ground Black pepper
• 4 tbsp Oyster Sauce
• 2 tsp Sugar
• 1 medium Shallots, sliced
• 1 medium Onion, sliced
• A handful of garlics, diced
• 5 tbsp Water/stock
• 6 tbsp of oil, for frying
• 1kg of Mud crabs

1. Wash the mud crabs and chopped them into pieces. 
2. Heat oil in wok and fry crabs till they turn red.
3. Back to the same wok, throw in the shallots, onions and garlic and fry till fragnant.
4. Stir in oyster sauce, ground black pepper, sugar and water.
5. Throw in the crabs, fry evenly and ready to serve.

Pre-Order from Japan *Limited Offer* - CLOSED

Takoyaki Maker (電気たこ焼き器)

■ Voltage: AC100V 
■ Power: 500W
■ Thermal fuse: ℃ 172
■ Automatic temperature control circuit: ℃ 160
■ Size: 25.76 × 25.76 × 7.25cm 

Price: $70












Petite Donut Maker

■ Size: 19.5 × 25 × 10 height (cm)
■ Color: Milky Pink
■ Voltage: 100V 50/60Hz
■ Power: 520W
■ Thermal fuse: ℃ 240
■ Thermal Stat: ℃ 180

Price: $70


Note: Above electrical appliances are direct from Japan, therefore please note that you need to use a transformer before using these appliances. Transformers can be easily purchased from your local store (e.g. Best Denki/Harvey Norman/Courts/Self-Fix Stores)


For interested parties who would like to join in this Pre-order, please kindly send your order to happymrskwok@gmail.com. An order confirmation email will be send to you, providing with Collection mode and payment information. 
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Blog Project #1: 早餐店系列 - Pancakes & Hashbrowns

Now comes my 2nd from Blog Project #1: 早餐店系列, featuring homemade Pancakes and Hashbrowns!
Even though in Taiwan, most breakfast are very traditional - in terms of cusine wise which means more Chinese but as years grew by, most Taiwanese are also learning to adapt new cuisine and so you can see many western breakfast in their local 早餐店 as well.

Pancakes and Hashbrowns are the most common breakfast items that you can get from most 早餐店 and even though their pancakes may not be as fanciful as what we get from Western cafes, they taste great too!

I've always been making pancakes since they are pretty easy and blend well with almost anything - Jam, butter, fruit etc. It also goes well with milk, tea, coffee and juices which explains why this is so popular in Macdondalds cause not only the kids love them, adults too!

As for Hashbrowns, Prince Charming has a fetish towards them :) He especially loves the ones from Macdonalds' breakfast. I decided to make them myself instead of getting the frozen ready kinds this time!


Breakfast! My favourite meal of all time :)


Pancakes! I loves them with honey too!


Self-made Hashbrowns - I shredded them prior to boiling them. Makes work easier!

Hashbrowns are pretty easy to make but it can be tedious when it comes to shaping them. I had a hard time trying to shape my hashbrowns so I added some flour to make them stick. 

Blog Project #1: 早餐店系列 - 蛋餅 & 總匯三明治

Those who are on my Facebook would probably noticed my recent status "Blog Project #1: 早餐店系列 ♥"
Very motivated by many bloggers who actually make the effort to plan food projects for their blogs, I've also been thinking of starting mini projects for my blog to movitate myself to cook/bake more. This was pending in my To-Do list for quite sometime only till recently that I decided it's time!


The first project will be 早餐店系列 because breakfast is always the meal that I eat the most (in terms of appetite) and also the meal that I always look forward to :P Without further ado, here I present the 1st from my Blog Project #1. 1st from the project features Breakfast from Taiwan's 早餐店 which consists of 　蛋餅, 總匯三明治 and Black Tea.

♥♥Blog Project #1  早餐店系列♥♥

蛋餅 is one of the most common breakfast in Taiwan that consists of  egg and  a batter skin. Most of the time, ingredients such as cheese, pork floss or spring onions can also be added to make it more savoury :)
My  蛋餅 receipe was adopted from 小小米桶 but I did some slighty changes to the amount of water added for the batter as I find that the orignal recipe's is a little too thick for my personal liking.

總匯三明治 is a MUST for my breakfast when I go back to Taiwan for holidays. I like the fact that it's full of ingredients and yet so cheap! It cost around NT25 for 1 which consists of at least 4 slices of white bread with lettuce, tomatoes, meat patties, egg, and sometimes ham. The amount of ingredients make this sandwich really tall that you have to secure with toothpicks. I don't have any toothpicks at home (cause we use floss) so my 總匯三明治 went out of shape :(  The sandwiches were really gigantic after piling all the ingredients. For mine, I added tomatoes, lettuces, chicken patties and egg.

Fellow bloggers who are also interested in my project, please join me! I'll love to see many posts featuring the different kinds of breakfast ;)