Taste of Saras

Veg Hokkien Noodles As I have mention in my earlier post I have prepare the vegetarian version of Singapore Hokkien noodles upon the request of my hubby. These noodles have become a super hit on my dinner table and even my fussy eater is clearing her plate willing and asking for second helping. This time have used spaghetti instead of normal egg noodles.. Enjoy these lip smacking Veg Hokkien noodles from my kitchen to your. Serving Size:4 Ingredients: 1/2 packet of spaghetti 1/2 cup carrot 1/2 cauliflower 1/2 broccoli 1/2 cabbage 1/2 cup slice baby corn 1/2 cup button mushrooms 3tbsp minced garlic 2tbsp dark soy sauce lengthy sliced spring onions chopped coriander leaves For the Sauce: 1/2 cup stock 1tbsp dark sauce sauce 1tbsp black pepper sauce 2tbsp cornflour mixture 1tbsp chilli paste dash of white pepper 1tsp sesame oil Preparation Methods: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, then drain in a

Frothy Hot Chocolate With Buttermilk Pancakes The weather can play a big role in our everyday lives with rain,snow,wind,temperature and sunshine all affecting our daily activities. It could be also extremes with storms,tornadoes and hurricane common in various part of the world. Thank god there's no such things in India and Singapore. Singapore's weather is uniformly warm and humid,experiencing year around showers. Singapore is characterized by a hot and humid climate which is located just 1 degree north of the equator, it quite naturally enjoys a tropical/equatorial climate and doesn't have clear-cut seasons like summer, spring, autumn and winter. As we see I haven;' experience the four seasons. Back in USA I had the really taste of the four seasons- summer, spring, autumn and winter. I have very bad experience when n I first landed in USA Owasso ...the state was struck with ice storm and further more with no electricity for 10 days..Image how to mange that situation

Singapore Hokkien Noodles I willing confessed that I'm glued to noodles ..just like magnets.I don't know whether anyone out there would say no to a bowl of noodles with tons of vegetables and some meat to pair up. S'pore hokkiens noodles makes no difference.Singapore Hokkien Noodles really is stir-fried egg noodles, leafy greens or shredded cabbage and-an assortment of seafood nestled in a small amount of gravy made from soy sauce and cornflour mixture. I have omit the usage of seafood and eggs. Instead I have add chicken breast. Once my hubby returns from his trip and have request for the vegetarian version of the same . Serving Size:4 Ingredients: 1 packet of noodles 1/2 cup carrot 1/2 cauliflower 1/2 broccoli 1/2 cabbage 1/2 cup tofu 1/2 sliced chicken breast 3tbsp minced garlic 1tbsp light soy sauce 4tbsp stock For the Sauce: 1/2 cup stock 1tbsp dark sauce sauce 1tbsp black bean sauce 2tbsp cornflour mixture dash of white pepper 1tsp sesame oil chopped cori

Cauliflower With Egg And Lemon When I was back in USA I'm always in the kitchen prepare some new dishes but now while living in India I don't have that kind of interest in trying new recipes. Perhaps due to not availability of certain ingredients could be the reason or I'm just feeling uneasy to try out...never. The following recipe was adapted from Food Network Channel..It could be eaten as soup or mild curry form..depending on individual taste!!! Serving Size:4 Ingredients: 1medium cauliflower divided into large florets 2 eggs juice of a lemon 1tsp cornflower mixed with little water 2tbsp chopped coriander leaves 6tbsp olive oil Preparation Methods: Heat the oil in pan- add the cauliflower florets and sauté over medium heat until they start to brown. Pour enough water to cover the florets. Add salt and cover to cook. Remove the pan from flame and keep aside. Meanwhile beat the eggs in bowl alone with lime juice and cornflour mixture. Beat in few tablespoons of the hot l

Sweet And Sour Eggplants A very good morning to all out there from Taste of Saras Kitchen.The weekend is nearing and it's time for me to spend our weekends in our native. Before I go another tempting yet a very simply Chinese type vegetable from my kitchen to yours. Stay tuned for more recipe soon. Wishing all my readers a very Happy Thanksgiving Day..Take care and be back soon with all the delicious Thanksgiving recipes.If you thought eggplant was a boring vegetable you haven't eaten this dish. Try it, you'll definitely like it .This is one of those dishes you stumble upon that are too good to keep to yourself. Eggplant is sauteed, then coated in a spicy sweet sauce. It is simple and delicious! I'm sure you'll enjoy this!" Serving Size:4 Ingredients: 2 long Chinese eggplants, cubed 1 1/2 tablespoons soy sauce 1 tbsp red wine vinegar 1 tbsp white sugar 1 green chile pepper, chopped 1 tsp cornstarch 1/2 tsp chili oil 2 tsp salt 2 tbsp vegetable oil Preparation

A world without a friend, what would it be? It would be like a world without water, something you need. Friends are like glass, once broken, they are hard to fix. Keep your friends, as you would keep your water." Many people crosses our life every day but only few chooses to stay back and will be a part and parcel of our life. A part from family friends are someone one who is always with you when the entire world rejects you. The true friend is like a mirror who reflects a real you to you. If we observe our children, they share their feelings, things and thoughts among themselves without any inhibitions. Most of us tend to think that friendship blossom when u enter into kindergarten.In kindergarten our idea of a good friend was the person who let you have the red crayon when all that was left was the ugly black one. As time flies our mind and soul changes.When we reach a certain age, we will be busy in marriage and taking care of kids and their education. But we need somebody to

Stir-Fry Chinese Cabbage With ginger and Garlic A great Chinese vegetable side dish for such stir-fries as Mongolian Cuisines. Also goes well with chicken or any meat that needs a good healthy economical vegetable dish. A all time favorite in our dining table which can be fixed in a snap.The addition of shredded carrots gives a slightly sweet flavor to this comforting homely dish... Serving Size:4 Ingredients 2tbsp peanut oil 1/2tsp red pepper flakes 1cup Chinese cabbage, shredded 1/2 cup of carrot shredded 1tbsp minced garlic 1tbsprice wine 1tbsp soy sauce 1tsp sesame oil 1tsp minced ginger root Preparation Methods : Stir together rice wine, soy sauce, sesame oil, and ginger root in a small bowl; set aside.Heat the oil in a wok over medium-high heat.Add red pepper flakes and minced garlic, and stir-fry until it becomes aromatic and then add shredded cabbage and carrots- stir-fry.Finally add contents of seasoning bowl and cook, stirring, 1-2 minutes more, until liquid is almost abso

Currant Slices As I scan through my recipe drafts in my folder- I have yet to post many cakes recipe which I have done many years ago with my collage friends. Those were unforgettable moments to cherish. The following recipe was done when I first started my computer course in a private intuition .A place where I came to meet people from all over the world..different languages ,culture and many more.I really had a very difficult time scanning the snaps to perfection. We happened to visit my friend Nancy's aunt living in Bedok for Christmas and as we about to reach her place both myself with Nancy and our gang decide to prepare something for her.After a chaos of discussing -we decide to bake a simply yet delicious Currant slices for her...Anyway we really made her kitchen mess but the cake came out perfectly and she was delight that messiness of the kitchen was completely washed out of her mind. I just wish I would get back those carefree days now..time really flies and still

Grilled Red Curry Prawns My daughter just love prawns very much and can finish up her plate without any fuss...no feeding or running after her begging to finish up. Sometime she nearly make me cry.No doubt about it she simply loves prawns. Grilling prawns with the fragrance of Thai is simply delicious!!!no doubt in that.If you don't agree just try out this grilled prawns and let me know... I often prepare Thai infused recipes when I was in Dallas as I could get all the ingredients needed fresh from the Asian store. It's quite expensive at the restaurant.Thai food is a winner at any dinner party. The fragrant aromas of exotic spices and unusual flavor combinations make this style of food an exciting variation for families like mine where hubby like taste food from over the world at their dinner table.This paste is fragrant and sumptuous, and can be made anywhere from mild to red-hot, depending on how much spice you prefer.Made with authentic ingredients like lemongr

Apple Pie Filling Cake The following cake is my daughter favorite and to make her listen up-I blackmail her with it. It's very easy to prepare. Just open up a can of apple fillings, crack up some eggs, sugar and flour.just mix mix and pour and the bake. Perfect slices of apple pie filled cake is ready to serve with a cup of steaming coffee Serving Size:Makes abt 15 pieces Ingredients: 188g butter 3/3 cup caster sugar 1.5 cup plain flour 1/2tsp ground cinnamon powder 2eggs lightly beaten 1 can store brought apple pie filling 1tbsp caster sugar for dusting icing sugar for sprinkling Preparation Methods: Preheat the oven to 180 C. Line a greased shallow baking dish lined with baking paper. Beat the butter and caster sugar until light and fluffy. Gradually add the eggs beating well after each addition. Sift the flour and cinnamon -then fold into the mixture with a spoon. Spread half the mixture. Then spread the apple pie filling on top of the mixture. sprinkle

Spicy Grilled Methi Chicken Stir-Fry What can I say about today's recipe:Outright delicious  Perfect combination of chicken  with methi leaves. This recipe happened by accident- the rain poured and the wind howled .winter time in USA and I I craved for a quick comforting chicken curry but all I wanted to do was to curl up in cozy bed and sleep. found fresh fenugreek (methi) and for some reason, I had methi  chicken curry in mind, so whisked some of my favorite ingredients and  result was a darn good curry. Fenugreek (methi) and chicken compliment each other very well. Methi chicken did make a satisfying dinner with steamed rice. A signature North Indian dish that goes well with any Indian bread. Fenugreek leaves adds a new flavor to chicken.Folks do try out the dish as soon as possible or you are losing out...see ya soon with another mouth-watering recipe from my kitchen to your!!! Serving Size: 4 Ingredients: Marinate for the chicken: 500 g boneless chicken cubed

Spicy Yogurt Mutton Gravy It has been far too long since I prepare something with mutton.Certain dish brings back the memories associated with the person who cook it or the people with whom we ate with and for which occasion we made it. Oh yes the following gravy was prepared for my friend Dana when I was back in Dallas. The mutton ids first marinated and slowly cooked in yogurt sauce and sauteed in ghee with tomatoes,cashew nut paste ,cinnamon and cardamom. Please bear with the snaps as they were taken hurriedly as I couldn't wait patiently as I was drooling at the gravy and wanted to taste it immediately:D Serving size: 5 Ingredients : 500 g lean mutton cubes 1 cup cooked potato cubes 2 onions finely sliced 2t tomatoes chopped 3tbsp ghee 1tsp cumin seeds 1 cinnamon stick 2 green cardamom pods 1tbsp tomato puree 3/4 cup fresh yogurt 2tbsp cashew nut paste 1tsp garam masala 1tsp green chilli paste 1tsp mint paste 1tsp ginger paste 1tsp garlic paste 1tbsp r

Deep Fried Chicken Fritters For those who have being following my blog very closely knows that I'm chicken freak. I always like to try out different ways to prepare chicken. Snacks and Nibbles is never going to fail as a side dish, and surely going to make you popular amongst all aged groups so try out these finger licking Chicken Fritters . Serving Size: 4 persons Ingredients: 1/2kg chicken fillets 2tbsp peanut oil 3/4 cup all purpose flour 2tsp baking powder 1 egg beaten 1 cup milk salt and pepper to taste 1tsp chilli powder oil for frying Preparation Methods: Cut the chicken into cubes. Heat the peanut oil in wok and stir fry the cubed chicken with salt and pepper for about 5 minutes or so. Remove and keep aside.Sift the flour in a bowl-make a well in centre. Gradully beat in the baking powder,egg, milk and chill powder. to make a thick batter. Heat the oil in a wok. Toss the cubed chicken into the batter to coat well. Add to the oil and fry until golden brown. Drain and serve

Pandan Chiffon Cake Another book recipe of my cousin sister which is very easy to prepare yet tasty and flavorful from my kitchen to yours :) Serving Size:4 Ingredients: 5 egg white 100g sugar 5 egg yolk 60g sugar 1/2tsp pandan essence 2tsp water 100g plain flour 1/2tsp baking powder 5tbsp corn oil Preparation Methods: Add the egg whites and 100g sugar to a mixing bowl and blend well. In another bowl beat the egg yolk ,60g sugar,pandan essence and water til fluffy. Mix both mixture- slowly mix untie plain flour followed by the baking powder. Finally add the corn oil and mix well. Pour the batter into a oven dish and bake for 1 hour at 150 C. Serve once it's cool off.

Deep Fried Grouper in Garlic Ginger Sauce Deeply fried fish simmering in ginger garlic sauce would definitely be the highlight of any meals. Yeah the action of deep frying a whole fish will scare the hell out but when it's served in the middle of the dinning table it's the first one to be taste. Another taste bud of my hometown delivered to your dining table from my kitchen. Just enjoy the crispy fried fish licking ur fingers>>>> Serving Size:4 Ingredients 1 whole grouper 1tsp soy sauce 1tbsp Chinese rice wine For the sauce : 2 clove garlic minced Spring onions finely chopped Finely chopped Ginger root 2tbsp hot bean sauce 1tbsp tomato sauce 1tsp brown sugar 1tbsp rice vinegar 1/2 cup stock 1tbsp cornflour paste Few drops of sesame oil Preparation Methods: Score out Borg side of the fish and diagonal cut into the fish. Rub the fish with soy sauce and rice wine and allow to marinate for 1 hour. Deep fry the fish and keep aside. Pour away the e

Chicken Ball Noodle Soup with Garlic Croutons Gosh!! I just realized that I have huge collection of dishes that I have prepare while I was back in USA. Oh boy...to many of them are laying idly in my folder over- crowing my new dishes. Guess what- they needed to be post but when hmmmm sigh!!! Let's see what recipe should I share with u folks tday. That's it : Chicken Ball Noodle Soup With Garlic Croutons... Due to the frequent change in climate and lack of social contact we used to send our weekends shopping and patronizing new eateries. Normally I will pester my hubby to take us to buffet lunches. A visually stunning restaurant with capacity of about 200 or more seats- a great place to enjoy and celebrate any occasion like b'days or just simply out of my kitchen. These buffets comprise a great variety of items that you certainly spoilt for choice. One of such dishes which makes us to return back was this soup noodle. I was totally blown away with it's flavorf

Singapore Style Chicken Kurma Oh there is nothing like having chicken kurma and of course I am talking about Singapore Style Chicken Kurma here not normal chicken kurma here in India.Another recipe of my hometown from my kitchen to yours.... Serving Size: 4 Ingredients: 1 chicken cut 3 stalk lemon grass smashed 2 star anise 5cloves 3 cardamom pods 2 onions slice 3 tbsp Kurma powder 3 cups thin coconut milk Red chillie split Green chiles split 2 pandas leaves or u can use panda essence 2 tomatoes chopped 1cup thick coconut milk Salt to taste Preparation Methods: Mix sufficient water with the Kurma powder to form a paste. Remove the seeds from the cardamon pods. Heat oil in sauté the lemon grass,star anise,cloves,cardamom seeds and the sliced onions. Add the Kumar paste and sauté until fragrant. Add the chicken and mix until well coated with the spices. Then add the salt both chillies, panda leaves or essence, thin coconut milk and chopped tomatoes. Simmer till the chicken becomes ten