Homecooks Spotlight: Cassandra Chee

We have with us Cassandra of Loft48 with us in Homecooks Spotlight here.

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Cassandra used to do freelance graphic designing before becoming a full time stay home mum. She has two kids – a 6-yr old boy & a 5-yr old girl. Let’s read what she has to share with us today.

What inspires you when it comes to food?
Whatever that makes my family & friends happy

What do you enjoy about cooking or baking?
It’s therapeutic for me. It’s time alone in the kitchen doing what I love.

Where do most of your recipes come from?
Internet or my mum

What is our favourite kind of food to make?
The one-pot-wonder

Do you plan a weekly menu?

If so, what inspires your menu?
It depends on what fresh ingredients I get from the market and the weather.

What is your favourite recipe posted on your blog/website?
Hot pan tofu with chicken & prawns

What is your favourite kitchen tool/appliance?
Happycall pan, thermal pot & Tanyu claypot

What is your best tip for getting dinner on the table?
Do dishes that can use different tool at one time. For example, soup can be prepared in a thermal pot in the morning while a stir fry vegetable can be done in a wok & meat stew in a claypot.

What kind of food did you eat growing up? Do you cook the same kinds of things today?
My grandpa used to cook in a zi char stall & he cooks for us. Unfortunately I didn’t pick up any recipes when he was around.

What is your favourite part about blogging?
Sharing what I love to do with like-minded people

What is your best tip to becoming a successful blogger?
Taking nice pictures to wow people’s appetite

Will you show us your kitchen?

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What is your favourite thing about your kitchen?
It’s functional & my territory

What was the first dish you’ve ever cooked?
Bah kut teh

What is the best thing you’ve ever eaten?
A batard that has a thin crust with light & fluffy insides. I’ve since made breakfast, lunch & dinner with it. It’s so good to have it in French toast, or topped with tuna mayo or slather with pâté. It can be bought from great world city, cold storage bakery.

The strangest?

Which are your favourite food blogs/ websites?
Chinese soup lady
The little teochew
Rasa Malaysia

A recipe to share with Munch Ministry’s readers –

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Hot Pan Egg Tofu with Chicken & Prawns

Serve 6-8 person as part of a meal

1 boneless chicken leg, minced and marinate with 1 tsp Knorr Hao Chi seasoning, 2 tbsp soya sauce, 1 tsp sesame oil, 1 tsp chinese wine, 2 tbsp cornflour and 1/4 tsp salt & pepper to taste
8 pieces of prawns, deshell, devein, dice and marinate with 1/4 tsp sesame oil, 1 tsp cornflour and abit of salt
A handful of mixed vegetable
1 egg tofu, cut into 1 cm thickness, coat with 1 beaten egg
3 cloves of garlic, minced
2 slices of young ginger
2 tbsp cornflour mixed with 6 tbsp water
3 eggs, beaten till frothy with mixture of ¼ tsp of vinegar, 1 tsp fish sauce, 1 tbsp water & 1 tbsp cornflour
Spring onion or chinese parsley for garnish

Egg tofu:
– Coat egg tofu with egg
– Pan fry till golden brown
– Set aside
Chicken and prawns mixture:
– Fry ginger till fragrant
– Fry garlic till fragrant and golden brown
– Add minced chicken and stir fry till meat separates
– Add 1 cup of hot water
– On another stove fire, heat up the pan that you will be serving
– Add prawns to the minced chicken
– Add mixed vegetables
– Bring to boil
– Add cornflour and water to thicken the gravy

– Discard ginger (if preferred)
 In serving pan:
– Heat up the serving pan
– Add about ¼ cup of oil
– Heat up until there’s some smoke
– Using big fire, add eggs
– When the sides puff up, add cooked chicken & prawn mixture
– Add egg tofu
– Cover and switch off fire
– Let it simmer for 3mins
– Garnish with spring onions or chinese parsley

If you would like to find out more about Cassandra’s wonderful recipes you can find them at the links below
Website – Loft48 Recipes
Facebook Page – Loft48 Recipes

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