Food For My Belly

This recipe has probably become one of my instant favourites. It is not only easy but simple and tasty :) It's meant to be spicy minced beef but I made use of the ingredients I had at home which was minced pork + one of the girls at home doesn't eat beef so win win. Also, I did not have Sichuan peppercorns so I substitute it with white peppercorns and I did not make Adam's chilli and garlic oil, I used a garlic and chilli oil that one of my ex homestay students brought over from Japan. The end result? Better than I expected, everyone who had it for dinner loved it including me! Here is what it looked like... Spicy minced pork dan dan rice bowl Adam's recipe: 81 Steph's completed: 8

No offense to all you bakers out there but I detest baking, it just don't work for me in the kitchen...something always stuffs up. The last time I made a cheesecake, it was successful enough but still not good enough. Maybe its just like the saying of "practice makes perfect" but yeah I don't know when it comes to baking... It's been a while since I have cooked from Adam's cookbook so I thought I will give this simple recipe a go since I had all the ingredients at home but yeah, long story short...it didn't quite go according to plan. Firstly, I left the liquid caramel out of the mixture which altered the taste of the cake. Secondly, the cake did not rise to my expectation (it cooked through properly though) and looked nothing like the picture! This is how a piece of the cake looked like... It tasted pretty good though if I actually put the liquid caramel in, it would taste even better. So, since I had all this caramel...I decide that I would

I was afraid the first time I made this jelly as I have only ever eaten it whenever my mum made it but now, I'm a pro at it. This is probably one of the simplest jellies that you can make, not that I know...this is the only jelly I make :P INGREDIENTS 1 pack of konnyaku jelly power 1250ml of water (you can push it to 1300ml; 300ml of longan juice and 1000ml of water) any type of fruit that you like (I like the combination of golden kiwi, longan (canned), and strawberries) *Note: If you are wondering where to get the konnyaku jelly powder, you should be able to find it at your local asian grocery story. They come in different flavours, I have only tried mango and lychee flavour :) METHOD Place fruits in the jelly moulds. Make sure the fruit bits are not too chunky, if the fruit bits are too big, the jelly won't set as nicely and your fruit pieces will fall out. After the hard part is done, pour 1 packet of konnyaku jelly powder into a pot. Add the 1300ml of liq