Hainanese Kopi-O A place to share, keep events and thoughts.

December 24, 2012

Shanghainese Hot Scallion Oil and Soya Sauce Tossed Noodles

Filed under: Kitchen — agnes @ 8:57 am

Missing Shanghai noodles after reading Fiona Reilly’s 葱油拌面.


December 11, 2012

Today’s Proverb

Filed under: Writing — agnes @ 2:45 am


Yī zhī bàn jiě zuì wéi xiǎn

A little learning is a dangerous thing.

April 2, 2012

National Museum of Singapore In the Mood for Cheongsam (Qipao)

Filed under: Museum,Travel — agnes @ 2:49 am


November 7, 2011

Sekinchan Outing

Filed under: Eating Out,Travel — agnes @ 2:08 pm


September 1, 2011

Butter Cake from the Pan

Filed under: Kitchen — agnes @ 6:44 am

Butter cake experiment to bake with anodised pan. The perfect recipe is from Chan Lilian. My problems are I only have normal flour and milk powder. I made self raising flour from  one teaspoon of cream of tartar and half a teaspoon of bicarbonate of soda to one cup of plain flour [link]. Approximately mixed 2 tablespoons of milk powder to half cup of hot water, when lukewarm or room temperature, added 2 teaspoons of vanilla.
Wished you were here to experience baking in a pan. I started with fairly high temperature to heat the pan, smelt heat from the pan before baking. I should’ve kept temperature at this stage same as baking temperature. As wonderful butter and vanilla aroma wafted through the house, steam gathered at top of the glass cover. This time I choose not to watch time (the lady demonstrator did the same), I choose to try evaluating baking period’s steam release, aroma and browning.
The butter cake burnt about 20% but the texture is spongy and delicious.
DSCF9461 DSCF9465 DSCF9469 DSCF9473 DSCF9475 DSCF9476

July 1, 2011

Singapore Asian Civilization Museum Xian Terra Cotta Warrior Exhibition

Filed under: Eye Candy,Museum,Travel — agnes @ 4:10 pm


Singapore National Museum: Treasures of Vacheron Constantin

Filed under: Eye Candy,Museum,Travel — agnes @ 2:49 pm

VC_NMS_masthead imageFA_A4-300DSCF8106

Fabrique & CabinotiersPortrait of Jacques Barthélémi Vacheron

DSCF8129Francois Constantin's original travelling trunk 19th century.

June 15, 2011

Favourites from Shoe Box Dwelling

Filed under: Artsy & Craftsy — agnes @ 2:42 am


March 29, 2011

Egg-cellent Party Food for Kids

Filed under: Kitchen — agnes @ 2:38 pm



January 26, 2011

Final Days of Royal Copenhagen at Takashimaya

Filed under: Eating Out — agnes @ 3:40 pm


December 21, 2010

Martha Stewart Gift Wrapping Ideas

Filed under: Artsy & Craftsy — agnes @ 7:35 am


Happy Gift Wrapping with Martha Stewart!!!

December 9, 2010

Querosene House by grupoSP

Filed under: Dreams — agnes @ 4:29 pm

querosene_021210_01querosene_021210_02 1querosene_021210_04querosene_021210_08querosene_021210_03querosene_021210_05

November 10, 2010

Melaka Weekend Getaway

Filed under: Eating Out,Travel — agnes @ 2:15 pm

Courtyard at Heeren  Courtyard at Heeren Late lunch... Antique tiles... Antique tiles... Antique tiles... St Paul St Paul Nancy's Kitchen Chilli Fried Rice Nancy's Kitchen Fried Rice Nancy's Kitchen Meatball Fishball Soup Nancy's Kitchen Omelette The famous shoe shop 3D pineapple tarts 3D reflexology... Melaka's Satay - Unique Pineapple Satay Sauce

November 6, 2010

Marufuku Udon at Jaya One

Filed under: Eating Out — agnes @ 2:18 pm

Saturday udon lunch... Itadakimasu..... Curry udon Shoyu udon Gochisosamadeshita....

October 18, 2010

Day Off to Learn Rohani’s Mrs Tan’s Popiah at Bayan Indah ;)

Filed under: Kitchen — agnes @ 6:03 pm

Lemon poppy seed cake for breakfast... very delicious.... :) The kitchen before class... Quiet and relaxing... Table set for the day :) Table flowers from garden.... Herbs and chilli from garden too... of course the vase of flowers and  plants from Bayan Indah garden too... Roselle.... Roselle flower.... we had cold Roselle refreshment from Bayan Indah garden :) Peaceful and cool Bayan Indah The Dominator of Bayan Indah Keep turning away from camera... Even closed its eyes.... :( Gotcha!!! Class starts soon.... Practising popiah skin making Cooking popiah filling 3 types of sauces.... very different from "West Coast" of Peninsular Popiah... Cooked filling  Lettuce.... Wrap.... Wrap.... Special Sauce... Yummy!!! Ready for serving... Taaa Daaaa Yummy Popiah ala Mrs Tan from Trengganu Sweet Potato Steam Cakes in Progress :)Sweet Potato Steam Cakes :)Makan Time!!!

October 17, 2010

Mad About Eggs

Filed under: Kitchen — agnes @ 2:42 am

MSE Eggs Benedict Family-Style Rolled Omelet with Spinach and Cheddar MSE Souffleed Omelet with Goat Cheese Asparagus and Ham MSE Egg White Omelet MSE Cheese Strata MSE Mini Frittatas MSE Souffled Frittata with Leeks Tomatoes and Goat Cheese MSE Tomato and Leek Frittata MSE Crustless Broccoli-Cheddar Quiches MSE Mini Quiches

October 15, 2010

Happy Children’s Day

Filed under: Kitchen — agnes @ 4:16 pm

Children's favourite is soya sauce... with soft boiled eggs.... packed in gift bags...

October 14, 2010

October Chocolate & Jelly Triathlon

Filed under: Kitchen — agnes @ 1:30 pm

2 kgs 60% bitter sweet chocolateKids favourite DSCF4940DSCF4924Cointreau 40% alcohol, pandan flavouring  Castle colours Dreamy coloured castle in pandan flavourCointreau jelly - kids dislike it, alcohol is in jelly. We love it ;)

October 3, 2010

Steam Egg

Filed under: Kitchen,Let's Salivate — agnes @ 11:52 am

steam egg 1 steam egg 2

Almost mirror finish surface steam egg. I watched an aunt preparing it. I just followed her way, altered a little bit.
1. Boil water: Today i added a little chicken stock as yesterday’s was steamed bland for Christopher (was sick) to dissolve, hot water to egg ratio is 1:1
2. Cracked 4 eggs to mix gently of yolk and egg white, then strain away albumen for even colour smooth texture
3. Pour no.2 into the steaming bowl, add boiling water and mix gently
4. Place no.3 in a pan/wok of cool water with steaming rack
5. Turn on medium low gas/fire with cover open slightly – take care angle of cover doesn’t touch bowl as water may drip on egg mix.
6. Keep an eye every 3-4 minutes to tilt the steam water away from bowl back into the steaming pan/wok. Steam should rise gently, steam water bubbles should not break voraciously…
7. Keep fire/gas the same strength
8. Check done-ness by viewing from side angle, surface starts to look solidified, use a fine pick/skewer to pierce in the deepest part of the bowl: when liquid is clear, it’s done.
It should be done abt 15-20 minutes depending on the amount of egg to steam.

I tried sweet ginger steam egg with the same technique, added brown sugar and ginger juice into hot water. No bad but not smooth as Hong Kong Australia Dairy’s. I went there every morning while on holiday in Hong Kong recent July. I know I am crazy but it feels so good to have a bowl of hot ginger milk egg pudding, egg sandwiches and milk tea every morning. Just visit Lots of Cravings post to find out why, I have a feeling you will agree too. I didn’t photograph breakfast there, I would feel like a wagamama diner :}

October 2, 2010

Agar-agar Experiment

Filed under: Eye Candy,Kitchen — agnes @ 6:28 am

DSCF4906 DSCF4907 DSCF4908 DSCF4909 DSCF4910 DSCF4920

Older Posts »

Powered by WordPress