All posts tagged: Food

Recipe: Steamed Chicken Thigh with Essence of Chicken (鸡精蒸滑鸡腿)

As far back as I can remember, one thing I will not miss out on giving my children during their examination periods was Essence of Chicken!! By giving them a dosage of this magical essence, it somehow gave me the assurance and satisfaction that I have helped them to achieve better results!! In recent days, I have been feeling fatigue and I decided to cook this dish to combat my “overworked” body!! I added in red dates to replenish iron and promote blood circulation and wolf-berries for good eyesight. Well, well it seems to work on me and I certainly felt more energetic today. Maybe I should cook it more often! Which do you prefer? Drinking the Essence of Chicken straight from the bottle or use it for cooking? Personally, I prefer to use it for cooking. Just to let you in on a secret, I always thought my children were so brave to be able to drink the essence straight from the bottle. If you like this recipe, be generous and give us some …

Food Review: Boufe Boutique Café @ Phoenix Park

Known for their uniquely fashioned cakes (notably their unicorn cakes), Boufe Boutique Café is tucked away in a quiet corner of Phoenix Park along Tanglin Road. The café itself maintains the British Colonial exterior of yesteryears. As the location is not as conveniently accessible as some other cafés, it provides a refuge from the rest of bustling Singapore and is generally quiet and cosy. Boufe plays on the ample amount of natural lighting by keeping its interior simple and minimalistic. It definitely makes for prettier pictures for the gram. 😉 Their all-day brunch menu features an array of classic options, as well as some fusion food items. I love that they bake their own bread in-house every day. I ordered their Yuzu Eggs Florentine ($19) which features sauteed baby spinach, Norway smoked salmon, poached eggs, homemade yuzu hollandaise sauce with paprika, and salmon roe on top of their artisan sourdough. It was also served with a side of fresh greens. I was pleasantly surprised by this combination. The hollandaise sauce was amazing, and the overall …

Recipe: Trio Eggs Spinach in Superior Broth (上汤苋菜)

Trio Eggs Spinach in Superior Broth is a dish which is so simple and inexpensive to whip up at home.  In a restaurant, you will most like pay about S$18.00++ for the dish, whereas at home you will pay much lesser for the ingredients and get a more nutritional dish that is free from artificial flavourings and MSG. My humble superior broth is made from pork bones, chicken bones, and chicken feet. I brought it to a boil and then lowered the heat and simmered it for at least 3 hours. I usually prepare a pot of such stock to keep on hand so that I can use them whenever I am doing a quick-fry, stir-fry, braised, or steamed dish. The flavour of all these dishes are enhanced by adding a splash of homemade stock. Note: In our video, you can see that I blanched the spinach (see note below) but in this recipe I lightly stir-fried the spinach. If you like this recipe, be generous and give us some feedback/comments below. We would also …

Recipe: Egg Foo Yong (芙蓉蛋)

For as far as I can remember, when we were staying in Kuala Lumpur, each time we ate at Chinese restaurants with my brother-in-law, he will order Egg Foo Yong. Up till today, I’ve always wondered why… But I guess it may be his favourite food. The ingredients for this dish is so versatile that you can add in ingredients of your choice.  You can either make it into a vegetarian dish by omitting all the meat or you can add in as many of your favourite ingredients to make a nutritious and delicious dish. If you like this recipe, be generous and give us some feedback/comments via our blog. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram and YouTube @beyondnormblog to get the latest updates and videos.   Serves 4 to 5 persons Ingredients 4 large eggs 2 stalks of spring onions, cut into 1 inch long ½ red …

Recipe: Steamed Herbal Fish (药材蒸鱼)

As a family, we love fish and every now and then you will see a fish dish on our dinner table. If you are like us, check out some of our other fish recipes on our website. I think steamed fish is the best way to savour the freshness, tenderness and silky texture of the fish. This Steamed Herbal Fish is no exception. Moreover, it is enhanced by the herbal gravy and with almost 0% fat in this dish!! Those who are watching their waistline will welcome this dish. Hahaha. Hence, I would classify this dish as a healthy dish, as the herbal infused gravy helps to replenish the nutrients to our bodies without compromising on the taste. Wait no more and let’s start eating healthier! Let us know what you think about this recipe and give us some feedback on what you would like to see next.  We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like and follow us …

Recipe: Three-Cup Squid (三杯小卷)

I have tasted Three-Cup Chicken many times in Chinese restaurants but have never attempted it at home as I thought that it must be a very difficult dish to cook. In recent times, I have seen some recipes for this dish surfacing and thought it was time to roll up my sleeves and cook it at home. I was pleasantly surprise that it is indeed an easy and quick dish to churn up. Three-Cup Chicken is a classic Taiwanese dish that has a well-balanced taste with strong aroma brought by the combination of the seasonings. Have you ever wonder why this dish is called Three-Cup? The name is derived from the equal parts of these three ingredients; soy sauce, Chinese wine, and sesame oil, to create a viscous, dark sauce for braising the meat/seafood. As squid is one of my family’s favourite seafood, I have decided to recreate the dish with it. Hope you like it like we do. 😊 If you prefer, you can always use chicken for this recipe. If you like this recipe, …

Recipe: Kung Pao Prawns (宫爆虾球)

I believe most of us have tried Kung Pao Chicken before and love the complex sauce of salty, sweet, sour, and spicy flavours. The origin of this classic dish is from the Sichuan Province of south-western China and typically includes Sichuan peppercorns. Personally, I like the numbing effect of the Sichuan peppercorns and it makes the dish more authentic!! 😊 Today, I am going to cook this dish with a twist, by replacing chicken with prawns. The combination of the prawns and Kung Pao sauce were just so amazing!! Every time I cook a prawn dish, my son will just “patronise” me only eating one or two prawns. But with this dish, he had at least 4 prawns to go with his rice. Now who is the one who must sacrifice and eat less prawns? Me, of course! This dish is so good that your prawns will be gone in no time. So, get woking…. If you like this recipe, be generous and give us some feedback/comments via our blog. We would also like to …