Category Archives: Kiddy’s favourites

  1. Panda Rice Balls

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    August 11, 2017 by mummumskitchen

    To attract my kid to eat his lunch, I have to crack my brains to think of ways to decorate …
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  2. Fried Bee Hoon

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    August 4, 2017 by mummumskitchen

    Fried Bee Hoon or commonly called “economic bee hoon” is a usual breakfast that Singaporeans will have. It usually will …
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  3. Fried Tang Hoon

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    July 21, 2017 by mummumskitchen

    Another childhood dish, which my mum used to cook when I was a little girl ~ fried tang hoon (glass …
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  4. Hot plate Tofu

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    July 14, 2017 by mummumskitchen

    I remember that my mum used to cook this dish, so as to fully utilize her hot plate – a flat iron cast hot plate. And before she made this dish, she would have to heat up the hot plate for a long time before she can start cooking the dish. But I do not have such a iron cast hot plate! So I thought of an innovative way – I use my sauce pan as an substitute! Well, it works the same isn’t? Haha

  5. Shabu shabu rice bowl

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    July 7, 2017 by mummumskitchen

    I like stir frying shabu shabu with onion, especially when it is Japanese stir fried style. I find it go …
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  6. Steamed Chicken Wings

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    June 23, 2017 by mummumskitchen

    Steaming any type of food is always the fastest way to prepare a decent dish (my personal opinion). All I …
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  7. Pork bone stock

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    June 16, 2017 by mummumskitchen

    Scrambled eggs seem easy to make. But I have attempted it many times and most of the time, it ended up overcooked. So finally I manage to get it right! 🙂 Still simple to make, just that you have to control the heat. 🙂


    2 or more large eggs

    1 teaspoon unsalted butter

    2 teaspoon milk

    Salt (if you use salted butter, you can omit this)


    IMG_20170221_075336-1 (1280×960)

    1.Whisk the eggs in a bowl until the whites and yolks are completely mixed together and the eggs are a bit frothy.
    2.Add salt and pepper into the eggs mixture. Also whisk the milk into the mixture.
    3.Heat the pan over low heat (must be low heat!!). Melt the butter in the pan.
    4.Pour the egg mixture into the pan after the butter melts. Spread it out in a thin layer.
    5.Stir the eggs occasionally until the eggs no longer run in to fill the gaps when you stir. Depending on how you like the texture to be, if you stir frequently, it will give you smaller egg curds. If you stir less frequently, it will give you larger egg curds.. This will take around 10 to 15 minutes
    6.Remove the eggs from heat once done. Do not let the eggs rest on the hot pan.

    Mum mum’s notes:

    It will take some practice before you get the right texture. I have seen some recipe which indicates that you can add cream (instead of milk) to egg mixture. So if you prefer cream, you can choose that instead. Personally I like to add milk to my egg mixture.