....I get hungry by just browsing this thread (eating now also). You guys are great cook... may I have the curry rice?

Btw, I did a simple er... soup (if you consider that a soup) too. I make a terrible cook and photographer, so please forgive me.



Ingredients:
1. Chicken stock cube x 1 (powder form works too)
2. Sweet corn (cream style) - 1 can
3. Eggs x 2

*Optional:
You may add in whatever ingredients you like.. sometimes I'll put in hotdogs, chicken meat chunks, buttons mushroom or ham. ^^

You can also choose to use sweet corn kernels (not the cream style, soup will turn out more diluted and less sweet)
Step 1 - Heat pot. Dissolve the chicken stock in some water (roughly one to half a cup will do)


Step 2 - Add in the sweet corn. You might add in some starch water if you find it too diluted.


Step 3 - Add in the eggs. Lower the heat.


Step 4 - Stir slowly to break the eggs. =D


Step 5 - Let it simmer for a bit. Serve.


...the ugh, finish product! This one looks a bit too tick and goo-ey because I added too much starch in it.


The soup I did the other week, using sweet corn kernels and button mushrooms. :3

Hope the pictures doesn't spoil your appetite. 

I is know 油麦豆腐乳, very easy to cook. The pictar is i cook ages ago, like months ago...haha

1st: Heat up oil
2nd: fry ginger till fragrant 1st, then add in garlic till its fragrant too
3rd: pour in Shezcuan beancurd with chili and sesame oil (豆腐乳)
4th: masukkan vegetables and fry fry till wokayz
end product may look messy, but its really goodie stuff

Jusco outlets that sells Japanese ingredients and Isetan Supermarket. Other than cucumber, crabmeat, pickled radish, there's more varieties. To enchance your sushi and maki flavours, try get this called Sakura Sugar. Forgot its proper name, forgive me.

Looks like this.

This is the ice cream i made last week, but have no time to load into the PC.
This is the first time i'm trying, i googled for recipe & most of it contain egg yolk (my aunt no take egg), and also required an ice cream maker
So in the end...i just gave up following the recipe...i simply hantam on my own.
Ice Cream



Ingredients:
A. Greentea: 250ml thick cream, 500ml low fat milk, 3 sachets (2g each) greentea powder, 3tbsp icing sugar
B.Passionfruit: pulp of 3 fully ripen passionfruits, 250ml thick cream, 500ml low fat milk, 3tbsp icing sugar


1. Blend the passionfruit pulp till fine. Dissolve the greentea powder with very little hot water, and set aside.


2. Mix sugar and cream until smooth, add milk and paasionfruit/greentea, mix well. Put in the feezer and let it set.


3. When the mixture is about 70% set, take it out and beat it with a electronic beater. Then put it back to the freezer. Repeat the steps 3 times.
    (that's why it's better to have a ice cream maker, save up a lot of time and work T_T)


4. The ice creams are set, after the 3rd freeze-beat-freeze.
Result:


Decorated with butter cookie for passionfruit i/c, and a bed of red bean for greentea i/c
read bean paste: canned red kidney bean, mashed.
N/B:
1. The passionfruit is a lot creamier than the greentea, i have no idea why, i put exactly the same amount of cream & milk for both. Maybe next time I'll try it with whole milk instead of skim.

2.And also the greentea is not strong enough, maybe i should ad 5 sachets instead of 3.