Carrot Cake (2 blocks)
Preserved Radish (1 tablespoon)
Fresh Carrot (0.5)
Garlic (1 large)
Onion Leaf (chopped)
Light Soya Sauce (2 tbsp)
Salt (1 tbsp)
Chop up carrot cake into chunks, carrot into thin strips, dice garlic & onion leaf
Add vegetable oil and carrot cake to pan till carrot cake relatively soft, also add soya sauce and salt here
Remove, add garlic, carrots, radish, stir fry until garlic golden brown, then add back carrot cake and stir,
add egg, but don’t stir too much so as to wait for it to set and not be too broken up, and add onion leaves last. Serve
This recipe is adapted from Recipe30’s Spaghetti Carbonara recipe.
Note: If you might have noticed, the carbonara as shown looks a tad too dry. I have modified the recipe (adding two scoops of pasta water instead of only one). The photo I have taken is only 1 serving of the pasta. The entire amount is able to feed about 3-4 persons.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
5 eggs (3 whole 2 yolk)
Parmesan Cheese, grated (generous)
Bacon Strips, chunks/pieces (about 100g)
Mushrooms, chopped (about 100g)
1 Small Onion, chopped (for seasoning)
1 Garlic Clove, chopped (for seasoning)
1. Cook pasta in water for about 15 minutes. Add salt to the boiling water as it is cooking.
2. Sieve out the water from the cooked pasta. Retain the pasta water.
3. To make the sauce, mix 3 whole eggs, 2 egg yolks, generous amounts of grated parmesan cheese and generous amounts of grated black pepper. Mix well.
2. Add canola oil to frying pan and then add chopped onions and garlic.
3. Remove chopped onions and garlic when they turn brown. Retain the oil – it contains flavours of onion and garlic.
4. Add bacon pieces to frying pan. After it starts sizzling, add mushrooms. Mix.
5. Add 3 whole scoops of pasta water.
6. Make sure the mixture is boiling again before adding spaghetti into frying pan. Mix.
7. Add the sauce. Mix well.
8. Serve with some chopped onion leaves/basil/coriander/parsley for garnishing purposes.
This is my very first time attempting to bake and I’m actually pretty proud of the result.
Serves: 1-4 (the volume of the cake is about the quantity of 5 cupcakes)
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
4 tbs of Milo Powder
4 tbs of Sugar
4 tbs of Self-Raising Flour
4 tbs of Whole Cream Milk
1 egg, lightly beaten
2 tbs canola oil (1 tbs for spreading on bowl)
1. Spread canola oil evenly on the bowl. 1 tbs is enough for this. Mix all ingredients together in the sequence provided until a consistent texture is obtained.
2. Preheat microwave oven to 200’c.
3. Microwave batter in metal bowl/any oven-friendly bowl for 15 minutes at 200’C.
4. Serve with icecream, whipped cream, blueberries and a light dusting of milo powder. Be creative!
Edits: I might add whipped cream and a light dusting of milo on top of the cake before serving next time instead of ice-cream. I might also add a bit more Milo Powder (6 tbs) and less sugar (2 tbs).