I'm a full-time mummy

For this post, I am sharing my next food recipe, a very cherished dish that I used to love eating! I remember back when my mum was still alive, she used to make this dish very often, and I can just eat plates (yes, I said plates!) of rice with the sauce and just plain potatoes! Crazy huh?! Hubby taught me how to make this dish a few weeks back but being the smart a$$ I always am, I did not write down the recipes and step by steps too! *smack head*

So, as a disclaimer, I take full responsibilities of the recipe here which I definitely can't give you exact measurements and proper steps to cook as well. No kidding! I just go by the live and let live motto and cook away!!!! (and hopefully nobody in the family had food poisoning after having this dish hehehehe) Without further ado, here goes my post on Soy Sauce Chicken with Potatoes:

Ingredients:

Outcome:

I get an A+++ for this dish! Woweeeee!! There's definitely room for improvements for this dish. I gotta experiment how to make it like how my mum cooked hers. Until then, A+++ is not bad huh? 

** Updated on 3rd July 2014 - Fried rice with leftover soy-sauced chicken (without potatoes)

** Updated on 20th Nov 2015

To view my other recipes, feel free to hop over to my Recipe Library page for more info!

For this post, I am sharing my next food recipe, a clever way to disguise the vegetables and get everyone (me included!) to eat vegetables!! So here goes my post on Cauliflower Carrot Fritters  :

Ingredients:

Methods:
* Put the vegetables into a pot of water, bring water to boil and cook for about 4-5 minutes.
* Drain the cauliflower and carrots before you transfer them to a cutting board and finely chop.
* Place the chopped veggies in a large bowl; add in the flour and stir to coat.
* Fold in the salt, pepper and egg.
* Heat the oil in a large skillet over medium-high heat.
* Put the fritter mixture one at a time, I just use my hand to make a small bite sized balls. Cook until golden brown, about 4 minutes, then carefully flip over and cook for about 4 minutes more. Transfer to a paper towel-lined plate to absorb excess oil if needed.

Outcome:

For a person who does not like to eat vegetables (ehem, ehem, that's me!!!) I would have to say these are pretty good! I found myself chomping away without feeling weird or giddy that I'm eating vegetables! Only thing I would change when I'm making this again in future is to try other veges and make it more salty a wee bit.

To view my other recipes, feel free to hop over to my Recipe Library page for more info!

For this post, I am sharing my drink recipe, my mum in law make this for me occasionally when I was in my confinement phase (well, we DIY our confinement and don't follow the practises so this is the only herbal thingy I took) Apparently, this concoction helps to increase breastmilk production on top of nourishing our body after giving birth.

Do note that the version that my MIL made is very easy to follow that I am now following every other day - especially now that I have my jug of Tupperware thermos! Anyway here goes my post on Black Bean & Red Dates Drink:

Ingredients:

Methods:
* Rinse a handful of black beans and some red dates in a container for a few minutes.
* Cut the red dates, remove the seeds (I remembered my MIL telling me the seeds must be removed as it is toxic)

* Drain the black beans, placed into thermos together with red dates.
* Add boiling water until the maximum level you can for the thermos.
* Cover up the thermos and leave it overnight.
* Your black bean & red dates drink is ready to drink by the time morning comes! Yummm!!

Outcome:

Do note that I'm trying out this recipe using the Tupperware thermos, which can yield just a cup of the drink. If you want more, you can actually slow cook or boil the ingredients in a pot for few hours. In the meantime, do read up the links below for the benefits of black beans and red dates.

Resources:

• Health benefits of black beans
• Red Dates: The Healthiest Fruit on Earth
  

To view my other recipes, feel free to hop over to my Recipe Library page for more info!