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Hello! I’ve Been Expecting You.

You can email me at sharmeeecooks@gmail.com
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Four years flew by in a blink of an eye. My Covid

Four years flew by in a blink of an eye. My Covid baby is no longer a baby. He’s grown to be a determined young boy who is protective of his sister (good luck sumayyah) and growing to be fiercely independent. May you grow up to be beneficial to the society inshallah. Thank you for making me a mother ❤️ #sambalprince

Weaning has begun for my littlest Sumayyah! I’ve

Weaning has begun for my littlest Sumayyah! I’ve been having fun making purées for her but I thought I’d jazz things up a bit with this infant set from @plateandplay.sg. The tubs of freshly frozen foods are convenient for days I’m in a rush and perfect for when I’m away from her. I love how they have a set of local dishes which are made without salt and sugar, and cooked with fresh ingredients so your baby will only have the best nutritious foods even on busy days.

#plateandplaysg #plateandplayfoodies #platerfam #sgmummies #halalbabyfoodsg #halalsg

Before the morning nursing session turns to a latc

Before the morning nursing session turns to a latch nap, I might as well post another one from the drafts! Gula Melaka Granola this time because it helped me a lot during the first few months of breastfeeding and I was perpetually hungry all the time. I think granola is the best when you wing it with the measurements. It’s really very forgiving no matter what you add to it.

4 cups rolled oats
1/2 cup sliced almonds
1/2 cup pumpkin seeds
1/2 cup pecans
125g unsalted butter
125g gula melaka
2 egg whites, beaten
1 tsp kuih lapis spice (or cinnamon)
1 tsp vanilla extract
1 tsp salt
1 cup dried cranberries (added only after baking)

Preheat oven to 180 degrees. Melt butter and gula melaka. Add spice, vanilla and salt into a bowl and combine w the melted butter mixture well. Add in beaten egg whites.

Combine all the dry ingredients and then stir in the wet ingredients. To make this even more lactating friendly, add 1 tbsp of flaxseed meal and 1 tsp of brewer’s yeast. Mix with a spatula until everything is coated with the wet ingredients.

Spread onto a baking tray lined with parchment paper and bake in oven for 15 mins, then take the tray out to stir and the granola so each side will be crispy. Bake for another 10-15 mins until golden brown. Remove from oven and let it cool in the tray completely before adding cranberries.

Make these McMuffins yourself because it’s not w

Make these McMuffins yourself because it’s not worth it to support a genocide by giving your money to the Golden Arches. I used @littlespoonfarmblog sourdough English muffin recipe, as well @recipe_tin McMuffin patty recipe. They taste so good, plus you know you’re eating real meat.

100g active sourdough starter
20 g honey
240 g milk
360 g plain flour
5 g fine sea salt
40 g cornmeal (for sprinkling)

Add everything to a bowl, then knead until it comes together. Let rest for 15 mins then do a stretch and fold 3 times every 30 mins. Then leave to rise for about 3 hours at room temperature before shaping into balls and flattening. Allow to rise again for 1 hour before heating a cast iron pan. Preheat oven to 180deg. Sprinkle cornmeal over the pan and dry toast your muffins on both sides for about 3 minutes each. Transfer muffins to a baking sheet and continue baking in oven for 20 mins. Remove and let it cool before cutting.

500g minced chicken (beef works too)
1/2 tsp dried sage
1/2 tsp dried thyme
1 tsp onion powder
1 tsp garlic powder
3/4 tsp black pepper
3/4 tsp salt
1/2 tsp sugar

Mix everything together until well combined. Shape into patties then cook on a lightly oiled cast iron pan for about 4 minutes on each side, medium heat.

#sharmeeecooks #mcmuffinrecipe #ceasefirenow #mcmuffin

It’s stock and broth szn cos my little Sumayyah

It’s stock and broth szn cos my little Sumayyah is already on solids! I made poultry stock here, using turkey and chicken bones but you can just use chicken too. Now this method is works for fish bones and beef bones too. For fish stock I usually prefer adding lots of ginger to complement the fishy taste, and for beef broth I usually add onion and garlic.

I love using my new @ninjakitchensg Foodi SmartLid for making stocks so I don’t have to worry about the fire being on when I’m putting Sumayyah down for naps or when she’s nursing.

#sharmeeecooks #ninjakitchen #ninjafoodismartlid

Here’s a kid-friendly and celebration-friendly r

Here’s a kid-friendly and celebration-friendly recipe for you to try with the new @ninjakitchensg Foodi 11-in-1 SmartLid cooker! Cottage pie, also known as Beef Shepherd’s Pie, is a great casserole dish to bring for your year end party happening in the coming weeks. Cook the potatoes in the Foodi, then the beef and simply airfry or bake the pie without having to fire up your oven!

500g Russet potatoes
700ml milk
Salt and pepper
4 tbsp butter
200g grated parmesan cheese
600g minced beef, with at least 20% fat
2 tbsp olive oil
1 large carrot, diced
2 stalks celery, diced
1 medium sized yellow onion, diced
4 cloves garlic, minced
1 tbsp dried rosemary
1 tbsp dried thyme
1 beef stock cube
1 cup non-alcoholic cooking red wine
1 tbsp tomato paste
1 tbsp Worcherschire sauce
Salt and pepper to taste

Add peeled and cut potatoes, milk, salt and pepper into the Ninja Foodi. Pressure cook on high for 10 minutes. Let the steam vent naturally for 5 minutes then release the vent. Drain the potatoes but set aside 500ml of the cooking liquid. Place potatoes back into the pot and add the cooking liquid, 4 unsalted butter, parmesan cheese, salt and pepper then mash the potatoes. Transfer to another bowl and set aside.

Using the saute mode on high, add minced beef into the Foodi then stir occasionally for about 7 minutes to remove as much liquid as possible. Add in olive oil, carrots, celery, onions and garlic and stir. Cook for about 5 minutes until the vegetables have softened. Add in the rest of the ingredients then cook for another 10 minutes.

Add the mashed potatoes back on top of the cooked beef sauce, or portion the beef sauce into smaller ramekins or aluminum trays before layering the potatoes on top. Aifry in the Ninja Foodi at 200 deg for 15 minutes.

#ninjakitchensg #ninjafoodi #sharmeeecooks

I’ve been getting a surge of new followers here

I’ve been getting a surge of new followers here so I thought I’d say hi! Thanks for joining me on my food journey here.

I’ve been cooking and baking everyday since we m

I’ve been cooking and baking everyday since we moved to our new place 3 months ago and one thing I’ve been enjoying is hosting family and friends! I wish I could go all out with fancy table scapes and all but I’ve got to be realistic especially with a nursing baby and toddler who wants to help around the kitchen. Repost of this durian creme brûlée recipe since I managed to shoot some footages. Irfan helped me out with this and he certainly enjoyed the creme brûlée hehe.

6 egg yolks
70g caster sugar
460g heavy cream
240g durian flesh
1 tsp vanilla extract
Brown sugar for topping

Preheat oven to 150deg C and put the kettle on for boiling water. Place a tea towel into a roasting tray, enough for 6 ramekins to be placed inside.

In a medium sized saucepan, heat heavy cream and sugar together until it starts to simmer gently. Bubbles should form at the edges. Give the mixture a stir to dissolve the sugar then turn off the flame once the sugar granules are not visible. Remove from stove and let it cool down for about 10 to 15 minutes.

Used a hand blender or food processor to purée the durian flesh. Set aside.

In a separate bowl, whisk eggs yolks gently. Add durian purée to the egg yolks then whisk to combine the two ingredients. Slowly add heavy cream and sugar mixture into the egg yolk mixture, whisking constantly while pouring.

Strain the batter into a jug, be sure to get rid of any durian flesh that has not puréed properly. Carefully pour the batter into the ramekins, ensuring that no big bubbles are forms. If there are any, use a satay stick to pop them.

Carefully and slowly pour hot water into the roasting tray, making sure not to get any water into the ramekins. Transfer tray of ramekins into the oven and bake for 20 mins, depending on your oven.

The creme brûlée should be ready when it has a slight jiggle to it. Remove from water bath then let cool to room temperature before placing in fridge for at least 4 hours or overnight.

The creme brûlée should be ready when it has a slight jiggle to it. Remove from water bath then let cool to room temperature before placing in fridge for at least 4 hours or overnight.

I tried out @style_degree’s Freshly Vacuum Stora

I tried out @style_degree’s Freshly Vacuum Storage Containers to store my fresh produce. I’m happy to report that it certainly does keep your veggies and fruits fresh for as long as a 6 weeks! Could be more but I went through cooking my produce fast for this video. The cucumbers stayed crisp and fresh for almost 6 weeks and I couldn’t be happier. Check out the link in my bio to get your hands on the set of 4 containers to keep food waste in your home to a minimum!

It’s World Pasta Day today so I’m letting my i

It’s World Pasta Day today so I’m letting my intrusive thoughts win by making this Chicken Skin Curry Butter Pasta with @sanremosg’s Linguine! I made a similar chicken skin butter last year, and this curried version has been bugging my mind ever since. It’s great for eating with a fresh loaf of bread, or fry your morning eggs with. But for me, it makes my lunches at home while tending to a baby quick, satisfying and delicious. Simply boil some pasta and add the butter, and you’re done!

Chicken skin from 8 chicken thighs
1 bulb garlic
3 tbsp olive oil
250g unsalted butter
1 tbsp curry powder
1 tbsp vegetable oil
4 tbsp curry leaves, stems removed
5 pieces dried chillies
2 tsp kosher salt
150g San Remo Linguine

No words, just me making maqluba on a random Thurs

No words, just me making maqluba on a random Thursday a few weeks back.

Pasar Geylang haul to stock up our freezer for the

Pasar Geylang haul to stock up our freezer for the month! Total spent was… $119! The closest response was $130. Some of y’all never go market is it? Think everything was only $70?? 😂😂 inflation gurliesss.

I prefer buying groceries at Geylang just because it’s a little cheaper than online, and also I get to eat a hearty breakfast before ploughing through the throngs of people. It’s also one of the ways I save up since I cook everyday so we can still afford to go for holidays since I’m now a SAHM with occasional projects that pays.

I might do another video on how I go through my freezer and fridge everyday but basically I make sure my kitchen is stocked so there’s always something I can cook with, even if it’s just chicken soup and rice.

It’s been a stressful month of packing, moving a

It’s been a stressful month of packing, moving and unpacking. I knew I needed to save my precious breastmilk that I’ve been freezing since Baby Sumayyah was a few weeks. So thankful that freeze drying has finally reached our shores! @babyfeeds.sg can turn your valuable frozen breastmilk into shelf stable powder for up to 3 years through a process called freeze drying.

I’ve been a fully breastfeeding mum since I gave birth to Irfan, but I knew there would be days I’ll have to be away from Sumayyah. My breastmilk which has been freeze dried is definitely very useful to whoever is watching my baby girl for the day.

BRB, time to build up my frozen stash again so I can send them to @babyfeeds.sg!

What better timing than now to celebrate ToTT Stor

What better timing than now to celebrate ToTT Store’s 13th Anniversary, just in time for me to move into my new kitchen! There’s plenty of kitchenware, bakeware and dining ware for entertaining at home.

I’ve been eyeing some coffee mugs and saucers and they’re perfect with the $13 purchase with purchase deals. When you spend at least $20 at ToTT from now till 29 October 2023, get your hands on various kitchen items like the famous Stasher bags at only $13.

It’s also the perfect time to stock up on presents for your loved ones, especially with gift sets like the Nordic Ware bakeware and Cuisinart knife sets going for $130 to celebrate ToTT’s 13th Anniversary. I might just get my hands on a beautiful Bundt pan too!

Join ToTT Store’s free membership to gain access to exclusive monthly deals, free shipping above $200 and 10% off their classes. There’s also discounts on selected products in conjunction with ToTT’s 13th Anniversary from now till 29 October 2023.

On lazy days I like to pull out a batch of frozen

On lazy days I like to pull out a batch of frozen burger patties and grill them. It’s fast, healthy and easy! You can even chuck them in the airfryer!

This Mediterranean style beef burger patties are made with @themeatclubsg’s lean grass fed minced beef. The added spices and walnuts make each bite a delight!

300g minced beef
1 bunch chopped coriander
1/4 cup chopped walnuts
1/4 cup chopped yellow onions
2 cloves minced garlic
1 tsp chilli flakes
1 tbsp ground cumin
1 tbsp ground coriander

This recipe is definitely for keeps! Faeez stole a

This recipe is definitely for keeps! Faeez stole a bite when I told him I needed to fill first and he loved it 😂 I’m going to marinate more chicken thighs and keep a stash in my freezer for lazy days I don’t want to cook lauk Melayu for dinner. This recipe is also air fryer and oven friendly, so try it and let me know!

Nando’s Style BBQ Chicken

300g chicken thighs
1 tsp smoked paprika
1 tsp chilli flakes
2 cloves mince garlic
1 tbsp olive oil
1 tsp salt
Juice of 2 limes

Mix everything together then let it marinate for at least 1 hour before grilling or roasting in the oven. 180 deg for 20 mins for both oven and air fryer.

From now till 27 Sep 2023, subscribe to @themeatclubsg and receive a free tomahawk steak when you use my promo code “SHARM”!

#themeatclubsg #weberlumin #sharmeeecooks

© 2022 Shamsydar Ani

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