Stir-Fried Mixed Vegetables

I have not done marketing for 3 weeks now. T helped to get some vegetables from supermarket but running out of stock again. Cook this vegetarian dish (similar to 罗汉斋) with last bit of vegetables in the fridge. A simple dish but packed with natural sweetness from different type of vegetables.

There are cabbage, dried lily flower (aka Lilium), fresh shiitake mushroom, carrot, snap peas and fried bean curd sheet in this dish. Sometimes I would add some fried firm tofu too, to add protein to it since it is a vegetarian dish.

I was surprised to see John (21 months) eating it happily with rice for lunch. About an hour later, he ate it again as snack! He got himself up in his high-chair at the dining table and nibbling quietly when I was feeding Sean.

Read More...

Please Welcome Sean

Our second boy, Sean has arrived safely! When the nurse brought me a baby in pink, I thought she got me a wrong baby! Well, HE had a tag with my name on it.

I will be away from My Kitchen for a short while... enjoy these photos, hot from oven!

John was very excited to see his little brother, and also to be on the hospital bed!

He is acting like a big brother already.

Read More...

Pumpkin Muffin with Orange Glaze

Finally cleared the small chunk of pumpkin that had been sitting in the fridge for weeks! These muffins were moist, soft and fluffy. I baked 6 pieces but left with only 2 for photographing this morning! The original recipe called for raisin and nut, but I baked my without them. John picked up every single bit of raisin in oatmeal cookies I baked last week!

I don't usually glaze the muffin, but this orange glaze went really well with pumpkin muffins. Glazing them had turned them into a special treat, not just muffin anymore.

Ingredients (makes 6):
½ cup mashed pumpkin (I used freshly steamed pumpkin)
1 egg, lightly beaten
⅔ cup brown sugar
3 tbsp fresh milk
2 tbsp vegetable cooking oil
1 cup all purpose flour
1 tsp baking powder
¼ tsp salt
¼ tsp ground cinnamon
¼ tsp grated fresh ginger

Glaze:
¼ cup icing sugar
¼ tsp finely grated orange zest
2 tsp orange juice

Methods:

1. In a large mixing bowl, combine mashed pumpkin, egg, sugar, milk and cooking oil. Mix until well blended.
2. Stir in grated ginger.
3. Sift together flour, baking powder, salt and ground cinnamon, then fold into the pumpkin mixture.
4. Transfer batter into muffin cases and bake at preheated oven, 200ºC for 20 minutes.
5. For glaze, mix together all ingredients and drizzle over warm muffins.

Read More...