Fuss-free Pumpkin Light Brown Rice Porridge With Grilled Unagi.

Decided to have something light & easy for dinner today. It's nutritious, grease free, fast & easy to prepare. It's another dark & wet late afternoon. The kids are napping & the whole house is suddenly so quiet. So before going for a short nap too, I washed 3/4 cup of rice (usually I have mix Japanese Sushi rice & brown rice at home) + a big wedge of Japanese pumpkin cubed and set the rice cooker to porridge cooking mode. Then I bring the frozen unagi (always keep some stock at home for lazy moment like this) out to let it thaw in room temperature while the porridge is cooking & me, haha... off to zzzzz....

When I wake up an hour later, the porridge is ready. All I need to do is to transfer the unagi into the aluminium foil & pop into the toaster & let it grill for 12mins. Usually, I will cut it into smaller pieces before grilling as it's easier to handle when its cold.

Its definitely not enough for my elder kids but I will prepare some fruits for them later.





Unagi in Pumpkin Porridge.

 

Waffles anytime.

Hubby dearest bought me a Severin Waffles maker from Courts 2 weeks ago. Eversince I started making the first waffles one morning, we had been having waffles anytime we feel like it. The kids loves waffles very much. I love the smell of freshly baked waffles too everytime we passed by the cakeshop where they set up a corner at the entrance & baked waffles that comes with all kinds of filling inside. There is the peanut butter(my favourite), blueberry, strawberry, butter etc. However, the only complaint other than the price (S$1 - S$1.20 at certain shop for a piece) is that by the time we reached home with the waffles packed in a brown paper bag freshly baked & hot, it becomes soggy & oily. Not unless u eat it straightaway the moment its packed, which I am not used to.

Well, we had our version of waffles. And we certainly won't buy from the shop outside again. Have fun & take a look at what we had done in our own kitchen.



My first waffles. Topped with just butter & some Smuckers strawberry syrup squeeze.






The 2nd one. Tried to improve the look by adding some fresh strawberries & squeezed some light whipping cream on it & some pure maple syrup.

 


And the adventures continues... tried other recipe from HERE  for less 'eggy' waffles & its really crispy & crunchy. There is no reason for me to search any further for other waffles recipes. I just need to change some main ingredient for a different taste.




And what about having the waffles with some homemade fresh strawberry ice-cream & fresh fruits. Its really tasty to add some Smuckers chocolate syrup squeeze. The picture above shows 2 scoopes of ice-cream And the next pictures shows a 3 scoopes ice-cream. Its never enough! Yummy!



Agar-agar.

Agar-agar is the best dessert after every sumptious meal during CNY. Its cooling for the hot, hot weather during that period. Its easy to prepare too. I will not elaborate on this too much but instead, I just want to share with all of u some really nice pictures of the agar-agars that I have done for the CNY.

Salmon Fillets Drizzled with Homemade Terriyaki Sauce

I have cooked this dish many times. Last week we had just fried salmon fillet with some mayonaise dips. Today, I decided to make some terriyaki sauce to go with it. The kids are really thrilled when they sees the dish. Salmon is their favourite.

For the salmon, clean & pat dry. Pat with some fine sea salt & coat with some dry tapioca/corn flour. In the wok, fry some ginger slices till light brown & dish up. Put in the salmon & fry till brown & crispy. Dish up & set on a nice plate. Topped with the earlier ginger slices.

Discard the oil from frying the salmon just now, add in 2 tbsp of brown raw sugar & heat under medium flames, add in 3tbsp of light soy sauce & 1 tbsp of plain water. Cook till the sugar dissolve & the sauce starts to caramelized. Off the fire & its ready. If the sauce is too watery, you can add in some tapioca starch at this point.

Drizzle on the ready salmon fillets & garnish with some fresh green spring onions & serve while hot.

Enjoy!