Iced Lemongrass Green Tea

I was overjoyed when I saw this simple refreshing drink recipe from The Malaysian Women's Weekly foodbook which I bought few days ago. The main reason is; lemongrass and green tea with a twist of lemon slices are my all time favourite. I love using lemongrass as one of the ingredients in Asian cooking. It smells simply fragrant and taste delicious.

I am consuming Japanese green tea daily, which helps in maintaing good health and helps in weight loss. To achieve an ideal weight and slim body are every ladies' dream especially after becoming a Mommy. I was eager to try it out as soon as I saw the recipe, since it contains of natural goodness and a refreshing drink. I love the smell of lemongrass in this drink and it is a prefect combination of green tea and lemon slices with few drizzles of raw honey! I have modified the recipe by adding 2 tablespoons of raw honey to enhance the taste. It is great to consume a glass of drink full of goodness and thirst quenching in this hot season.

Lemongrass and green tea are versatile ingredients in cooking and also beneficial in maintaining good health. Their goodness is well-known regardless of traditional or modern medical benefits. Lemon grass is not only a useful ingredient in the kitchen but also one of the natural remedy of inserts and mosquitoes rebellion agent. There are many household products using lemon grass extract due to their benefit of expelling inserts & mosquitoes, such as floor cleaner or moisquito rebellion badges. More benefits of lemongrass & recipe from my other post here.


What makes green tea so special? The secret of green tea lies in the fact it is rich in catechin polyphenols, particularly epigallocatechin gallate (EGCG). EGCG is a powerful anti-oxidant: besides inhibiting the growth of cancer cells, it kills cancer cells without harming healthy tissue. Free radicals are the damaging compounds in the body which alters the cells, tampers with the DNA or may also cause cell death. The occurrence of Free radicals is natural in the body but environmental pollutants can also get added as the damaging particles in the body. Polyphenols which are present in the Green tea are excellent anti-oxidants which neutralizes the Free radicals and helps in preventing the damage caused by the free radical. Green tea also helps the body in protecting the cells from damages which are believed to be linked with Cancer. Hence Green tea is considered as a powerful anti-oxidant.

Besides, a powerful anti-oxidant, green tea helps in boosting the metabolism rate of the body and also helps in burning fat. In another words, green tea induces weight loss. The reason why it helps in preventing obesity is that it blocks the movement of Glucose in Fat cells. It has substances known as Polyphenols which are proven to help in weight loss by increasing the metabolism of fats by the liver, stops the lipase (a fat absorbing enzyme) in the digestive tract and also provides the fullness feeling. Polyphenols especially Catechins do not function as a stimulant but helps in burning calories. For those ladies out there who wants to lose some weight, consuming green tea daily is definitely a good option.

There are few medical conditions in which drinking green tea is reputed to be helpful:
• cancer
• rheumatoid arthritis
• high cholesterol levels
• cariovascular disease
• infection
• impaired immune function

Even there are so many positive health benefits of green tea, there are also some negative issues too. Green tea is not recommended for pregnant or lactating women. In addition, negative effects of green tea leaves would link to individuals who have allergies. In this case, someone who is caffeine sensitive could develop problems such as hives and rash from consuming green tea. With caffeine being a stimulant that affects the central nervous system, other problems could result such as insomnia, excessive urination, reduction of potassium levels, and even incontinence. Check out more info here

References of Green Tea from:
Ezinearticles
Chinesefood.about

Source: Recipe adapted and modified from The Malaysian Women's Weekly foodbook Issue 2 - Cooking Made Simple Serves 4 Ingredients: 3 stalks Lemon grass (about 6-7cm long), halved lengthwise and crushed lightly 700ml Water 2 Green tea bags (I used Japanese 100% Green Tea Bag) Ice cubes 2 - 3 tbsps Raw honey (I used Organic Wildflower Honey) 2 Lemon, sliced thinly reserved 4 lemon slices to decorate Halved lemon grass stalks to decorate Method: 1. Combine lemon grass and water in a pot. Bring to a quick boil over medium heat. 2. Lower fire and allow to simmer for 15 mins. Turn off fire and add tea bags. Leave to sleep for 10 mins. 3. Let the juice cold down and drain away the ingredients. Add the honey to taste. 4. To serve, fill glasses with ice. Add 2 lemon slices in each glass. Top with tea and add halved lemon grass stalks & lemon slices to decorate.

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Wok-fried Prawns with Soy Sauce (干煎蝦)

I am a seafood lover. I love crabs and prawns to bits, especially stir-fried with chilli, curry leaves and salted eggs. We use to drive all the way to the port area to savour those seafood from the famous and well-known seafood restaurant. Those seafood serves in the restaurant is simply mouth-watering, especially the crabs and prawns! This place is situated in the village area and the seafood restaurant is designed according to the village style. The area is cozy and full of authentic atmosphere. Some of them are over-looking the sea or the esplanade. Isn't it a good place to dine in?

Since I won't be able to make a trip there now. Thus, I cooked myself this simply delicious Wok-fried prawns with soy sauce (干煎蝦) to satisfy my crave! Why wok-fried? Because these prawns are stir-fried in a wok with other ingredients until fragrant! This dish will not has much gravy, it is indeed a dry prawn dish with flavourful taste. It is ready to savour in 10 minutes time. It gives you the bouncy prawns and juicy finger licking good shells too!


I noticed by selecting those fresh prawns from the sea will give you juicier and bouncier texture. Those prawns from the sea have hard shells and whiter & pinkish in colour compared to those rear in the ponds. Thus, to make a delicious, juicy and bouncy prawn dish, you need to select those fresh prawns from the sea. It definitely gives you the crunch bites in the mouth!

Source: Recipe adapted from Flavours Magazine Ingredients: 1/2 cup cooking oil 500g large prawns, back slit, deveined and marinated with 1 tablespoon sugar 3 cloves garlic, finely chopped 2-3 tbsps light soy sauce 1 tbsp brown sugar 1 tbsp caster sugar 1 tbsp rice wine (I used Shao Xing Rice Wine) 1 tsp tapioca flour, mixed with 3 tsp water Spring onions & red chilli, sliced thinly Method: 1. Use a sharp scissors to back slit the prawns and remove the veins. Pat dry and marinate with sugar for 5 mins. 2. Heat up oil in a wok over medium heat. When hot, wok-fry prawns until golden brown and very fragrant but semi-cooked. 3. Remove prawns and leave 3 - 4 tbsps oil in the wok. 4. Saute garlic until fragrant. Add in the semi-cooked prawns, light soy sauce and sugars. Continue stir-frying the prawns over medium heat until they are cooked. Add wine and mix well. 5. Thicken the sauce with tapioca mixture. 6. Remove and garnish with spring onions & red chilli. Serve immediately. Note: • Choose fresh prawns from the sea instead of pond rear. It is fresher and bouncier. • Fresh prawns from the sea are whiter and pinkish in color. • You may add additional 1 tbsp of Shao Xing Rice Wine if you prefer stronger taste.

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Patty Cakes

Do you like those little cup cakes that sell at the stalls during your childhood days? I did. I had plenty of them during my childhood and school days. My maternal grandmother would make sure that we pack our snacks to school everyday during my school days. One of those favourite snacks was these little cup cakes! Ever since becoming a mum, I would like to take initiative to pack snacks for my son to bring to school every alternate day. Indeed, these little cup cakes are an ideal choice to pack to school.

As I was looking for cup cake or muffin recipes last weekend, I found this quick and easy patty cakes recipe from the Australia Women's Weekly Old-Fashioned Favourites book. Patty cakes are small cup cakes that served during those good old days. It is a quick and easy recipe to make a batch of cup cakes. Good selection for me to make some and store them in the airtight container for my son to bring to school or for a quick bite during tea time.


This patty cakes recipe uses basic ingredients which can be purchase easily, the method is extremely easy even for novice in baking. If you prefer something more mouth-watering, have the glace icing topping which comes with the recipe. Try this if you are looking for a quick and easy recipe to be prepare for the day! Enjoy!

This recipe makes 24 small patty cakes, but I made 8 large cups. I have omitted the glace icing topping, but it still tastes delicious! Source:Recipe adapted and modified from The Australian Women's Weekly Old Fashioned Favourites Ingredients: 125g Butter, softened 225g Self-raising flour 150g Caster Sugar 1 tsp Vanilla Essence 3 Eggs 60ml Milk (I used Fresh Milk) I substitute Self-raising flour with: 220g Premium Plain Flour 1/2 tbsp Baking powder Method: 1. Preheat oven to 350ºF-400ºF. Line a deep 12-hole party pan muffin pan with 8 paper cases. If you are using small paper case, line two deep 12-hole party pans or muffin pan with paper cases. 2. Sift flour with baking powder. Set aside. If you are using self-raising flour, you don't have to sieve the flour. 3. Combine butter, vanilla essence, sugar, eggs, flour and milk in a medium bowl; beat on low speed with electric mixer until ingredients are combined. 4. Increased speed to medium; beat about 3 minutes or until mixture is smooth and pale in colour. 5. Spoon batter to each paper cases, cover about 90% of the paper case. Bake at 400ºF about 30 mins (for large cakes), 20 mins (for small cakes) or until the top is slightly brown and the skewer runs clean after insertion. 6. Remove from oven and cool on the rack. Store in air-tight container and consume within 2 days. This recipe comes with glace icing. Below is the recipe of the glaze icing if you prefer topping. GLACE ICING: 240g icing sugar 1 tsp butter 2 tbsps Milk, approximately Method: Sift icing sugar into small heatproof bowl, stir in butter and enough milk to give a firm paste. Set bowl over small saucepan of simmering water; stir until icing is spreadable. Top patty cakes with glace icing. Note: • You may also use hand spatula to mix the batter if you do not have electric mixer. Mix in one direction. • Use premium butter and cake flour to have a better texture of the patty cakes. • The baking time and oven's temperature may vary depending on your oven setting and the size of the paper case.

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Pineapple Chicken

Hi there! After a busy weekend of cleaning up, cooking and attending to households, it is time to start blogging again. How was your weekend? Today I would like to share with you this simple dish which I wanted to cook for sometime. I have a big can of pineapple laying in my fridge for sometime. Thus, I thought it would be great to make use of it to cook up this dish. Pineapple is my family all time favourite, we can eat it raw, add into the dessert, cook with curries and also jelly. What a versatile fruit, do you agree with me?

There are so many recipes that you can find in the net and I was amazed that pineapple chicken can be cooked in so many ways, despite Asian or Western style. Some recipes adding coconut milk, evaporated milk or fresh milk to this dish and some do without it. Plenty of the recipes adding extra vegetables such as capsicum, carrot, tomato and onion to enhance the taste. Since, I want to cook something which is suitable for the whole family, especially for kid. I have picked up some of the recipes, studied and modified it to come out with this final result.


I found this dish gravy is rather sweet than sour. Hence, I have added extra salt to enhance the taste according to my preference. Nevertheless, some people prefer this dish to be sweet. Since, this dish is so versatile, you can modify and improve at your end to suits your family taste!

Since Mother's Day is coming very soon, I take this opportunity to wish all the Mommies around the world, A Happy Mother's Day! You deserve the "BEST" of this special day! Stay back and relax! *just for this day!* LOL....

Ingredients: 500g Chicken, cut into chunks (thigh or drumsticks are preferred) 1 cup Canned Pineapple Cubes - drained 1 medium-sized tomato, quartered 1/2 Green Capsicum, chop into chunks 1/2 medium-sized Carrot, chop into chunks 1/2 medium-sized Yellow Onion, sliced 2 cloves Garlic, minced Sunflower oil 200ml Pineapple Concentrated Juice from the can 2 tbsp Fish Sauce (according to your taste) Salt to taste (according to your taste) 1/2 Red Chilli, slice thinly Thickener (mix well): 2 tbsps Corn Flour 3 - 4 tbsps Water Method: 1. Marinate chicken with sufficient salt/light soy sauce and pepper in the fridge for 2 hours. 2. Open canned pineapple in cubes, drain the juice and retain. 3. Remove chicken from the fridge and add the concentrated pineapple juice from the can. 4. Marinate for another 30 minutes. 5. Meanwhile, prepare all the vegetables and set aside. 6. Heat up sunflower oil in a cooking pot, saute garlic and onion until fragrant. 7. Add in tomato and stir fry for another minute. 8. Drain chicken from the marinade. Add in chicken pieces and cook until the outer part turns light brown. 9. Add the pineapple concentrated marinade and bring to boil. 10. Cover with lid and simmer for 20 - 30 mins until half of the liquid evaporates. 11. Add in carrots and simmer for 5 minutes. Add in green capsicum. Mix well. 12. Add in fish sauce and thickener, stir well and simmer for 3 minutes. 13. You may add in extra salt according to your taste. 14. Remove from the cooking pot and serve hot. Garnish with sliced red chilli. Note: • Make sure you cook the chicken until the outer part turns light brown before adding the juice. • Simmer chicken until the meat is soft and tender. Use chicken thighs or drumsticks are the best. • If you think gravy is not up to your taste, add in extra fish sauce or salt. • You need to purchase a big can of pineapple cubes to get sufficient juice (about 500g). • You may use the balance pineapple cubes for other recipes such as dessert or jelly.

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