Hello! My name is PatriCa. I am a new stay-home mum who loves food. Cooking has become my passion simply because of my family as I want them to eat healthy home-cooked meals. My mission is to be able to serve restaurant-standard at home. I started blogging on My Wok Life since 2008. I blog, because I like to share. If you would like to keep in touch with me, join me at My Wok Life’s Facebook Page.
Interview Questions –
1) What inspires you when it comes to food?
Beautiful food photo inspires me when it comes to food. When I am browsing recipe books or food magazines, beautiful and alluring photos of food featured on the page will definitely catch my eyes. I begin to imagine how wonderful it would be if my loved ones are able to enjoy these great food as well. And, these beautiful photos of food encourage me to cook.
2) What do you enjoy about cooking or baking?
I enjoy turning the raw ingredients into a sumptuous dish that my family will get to enjoy with content.
3) Where do most of your recipes come from?
I learned my culinary skills from my mum, dad and grandma. I create my own recipes as well, but most of them were the adaptation from cooking shows, recipe books, websites, and food from dining-out. I am glad I have a pretty good palette and can identify flavors once tasted the food.
4) What is your favourite kind of food to make?
Singapore local delicacies. It’s kind of fun cooking these popular local flavors with your own hands and seeing them appeared on your dining table. I have recipes e.g. Nasi Lemak, Hokkien Prawn Mee, Prawn Noodle Soup, Fried Kway Teow, Fried Carrot Cake, Laksa, and many more, on my blog.
5) Do you plan a weekly menu? If so, what inspires your menu?
Yes, I always plan weekly menu as I would like to keep my dishes varied to avoid repetition within the same week. The thought of having balanced diet inspires my menu. So, there will always be 1 soup, 1 green, 1 protein, and sometimes, 1 side dish, at dinner.
6) What is your favourite recipe posted on your blog/website?
Cereal Prawn has to be my favorite recipe posted on my blog. It’s original and I cook it from scratch. See recipe: http://www.mywoklife.com/2009/09/cereal-prawns.html
7) What is your favourite kitchen tool/appliance?
Corning Visions cooking ware. The yellow see-through version is my favourite. I use these glass pots to make soup, dessert, herbal tea and curry dishes. See-through pot enables me to check on and monitor the food in it during the entire cooking process.
8) What kind of food did you eat growing up? Do you cook the same kinds of things today?
Chinese staple e.g. rice, porridge and noodles. Of course, I am still cooking a lot of these today and you will be able to find the recipes on my blog.
9) What was the first dish you’ve ever cooked?
Chilled Mango Sago & Pomelo Dessert (Yang Zhi Gan Lu), at the age of 16. See recipe: http://www.mywoklife.com/2011/01/chilled-mango-sago-pomelo-dessert.html
10) What is your favourite part about blogging?
My favorite part about blogging is to be able to share. Knowing that many readers may benefit from my recipes and cooking-related tips & information, I feel happy.
11) What is your best tip to becoming a successful blogger?
Blog with passion, not with mission (of earning). Treat your readers as though they are you, and you will be able to share selflessly. My best tip, always believe and understand the concept of ‘Blogging is Sharing’.
^Recipe to share:
Pineapple Fried Rice
Serves 3 – 4
2 cups of rice, cooked and kept cool
250 grams small shrimps, peeled (fresh or frozen)
200 grams chicken breast/ fillet, diced and seasoned with some oyster sauce and white pepper
6 crabsticks, diced (and/ or diced ham, if preferred)
½ portion of pineapple fruit, diced
2 tablespoons of black/ golden raisins, soaked in water for 10 minutes
1 small onion, peeled and chopped
2 cloves of garlic, finely chopped
3 tablespoons of freshly squeezed pineapple juice
2 tablespoons of turmeric powder
2 tablespoons of Thai fish sauce
1 teaspoon of salt
Dash of white pepper
3 tablespoons of cooking oil
1 tablespoon of butter (Optional)
2 tablespoons of pork floss
1 tablespoon of cashew nuts, roasted
Some chopped corriander and red chilis
1) Break and beat 1 egg in a small bowl. Drizzle the beaten egg into cold rice and mix well. May also mix in 1 tablespoon of butter for better aromas. Set aside.
2) Heat wok with 2 tablespoons of oil over medium heat, add the garlic and stir fry till golden brown. Add onion, and then, the diced chicken, crabsticks (or/ and ham) and shrimps.
3) Reduce heat to medium-low fire. Add in rice, raisins and pineapples. Then, add in turmeric power and pineapple juice. Stir fry to combine. Add salt and pepper. Drizzle fish sauce. Stir fry to combine all well.
4) Scrape the fried rice to a side further from you to create some space in the wok. Tilt the wok a little towards you. Add 1 tablespoon of cooking oil, increase heat. Break 1 – 2 eggs in the heated oil and scramble with spatula. Let the eggs cook till almost set before returning the fried rice on the eggs. Reduce heat and quick stir to mix up the rice and eggs. Heat off and dish up. Garnish and serve while warm.