Saturday, June 21, 2014

Superior Soy Sauce for Steam Fish HK style by Rina Mok

Ingredients:
Light & dark soy sauce, rock sugar.

Method:
1. Fry ginger
2. Add spring onion fry till you can smell the aroma then add water.
3. Add light,dark soy sauce and rock sugar.
Boil till boiling point.
4. Lastly add coriander leaves. Cover and off fire. Do not open till liquid cool.

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Peng Cai by Augustina Liow


Ingredients:
2 leeks
Ginger
Beijing Pek Cai
Yam fried or baked
Chinese Mushroom boiled n season with teriyaki sauce
Scallop
Abalone
Roast duck
Char siew
Roast pork
Prawn tooth pick cook in boiled water 5 min
1 bowl of water
Huai Shan powder
 
Method:
Use a large claypot (I use Tanyu).then placed the leek at the bottom, followed by the pek cai, then the rest of the ingredients stacked nicely.
 
Take note : the cooked or easy to cook ingredients placed on the top, put low fire n simmer till u see steam coming out fm claypot.
 
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Salmon Fried Rice by Long Ching Ching

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Beer Chicken by Evelyn Teo

Portion for 2:
Ingredients
1) 2 potatoes
2) 1 carrot
3) 1 onion
4) 2 chicken drumsticks
(Cutting - see picture)
5) 1 bottle of beer ( equivalent to 2 cans)
6) black pepper powder
7) oyster sauce
8) 2 teaspoon of olive oil

Method:
A) marinate chicken with oyster sauce and black pepper powder
B) brown onion with olive oil
C) add potatoes, carrots and chicken to fry
D) add in the bottle of beer
E) simmer for 20 mins

Remarks:
No salt, no water and no other sauces added. The gravy well absorbed by the potatoes and you can even drink the gravy since it's not very salty.

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Green Tea White Chocolate Roll

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Chocolate Cake by Linda Low



Recipe link of sponge cake: http://mandysbakingjourney.blogspot.sg/2014/01/basic-sponge-cake-recipes.html

Linda: basically, do the following:
- bake your favorite chocolate sponge cake.
- layer the cakes.
- whip non dairy cream and keep in fridge
- prepare ganache
- assemble the cake: lay one piece of the cake on a board or plate, spread ganache, spread whipped cream, put in the next layer and continue the steps until last layer.
- frost the cake and decorate.

This video shows how to do the dripping effect:
https://www.facebook.com/photo.php?v=253916914812165&set=vb.175656895971501&type=3&theatre

Recipe link for ganache:
http://allrecipes.com/Recipe/Chocolate-Ganache/?scale=16&ismetric=1

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Almond Crisps by FuRry FeRicia


Ingredients:

A: whole egg half
Egg white 1.5
Caster sugar 50g
Salt 1/16 tsp.
B: low raising flour 2.5 tablespoon
C: almond flakes 100g

Method:

1. Beat eggs, add in sugar and salt.
2. Add in flour.
3. Fold in almond flakes.
4. Pick up mixture with a fork, place it on baking tray, spread evenly with fork.
5. bake in Preheat oven 150 ° for 18mins.
*I baked at 120°. Do adjust accordingly to ur oven's temp.

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Slow Roasted Pressed Belly of Pork by Lydia Tan


Recipe links: http://trissalicious.com/.../twice-cooked-pressed-belly.../
http://www.youtube.com/watch?v=4h_rVo8EYFg

Lydia Tan:
1 - the recipe asked for white wine but i used beer as i have too much supply
2 - i used thyme herb while some recipes asked for tarragon
3 - i pan seared the cut portions skin side down first. you can also put them in the oven at high heat to crisp the skin

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Mini Croissants 迷你牛角包 by Victoria Moon Kua

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Deep Fried Sliced Fish in Bee Hoon Soup by Florence Neo

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Pandan Magic Custard Cake by Veronica Chia

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Friday, June 20, 2014

Coffee Caramel Macarons by Clarine Lim

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Photo Credit: MaMa Jin Kitchen
24 Macarons Shells

INGREDIENTS
3 Egg Whites
¼ cup white sugar
2 cups icing sugar
1 cup almond flour
pinch of salt

Preheat the oven to 220°C fan-forced.

1.Beat egg whites until foamy, then add salt and white sugar for 8-10 mins.
2.Whip until they form a peak that stands upright.
3.Then add the Coffee Essences.
4.Sift almond flour, and icing sugar.
5.Fold the almond flour and icing sugar mixture into the egg white mixture.
6.Transfer batter to a pastry bag.
7.Pipe out 1 inch rounds on a baking sheet lined with baking paper.
8.tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking.
9.Let them sit out for 20 to 30mins
10.Bake for 20 mins.
11.Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell.


Salted Caramel Cream

100g caster sugar
1/2 cup cream
3g sea salt
100g butter

Salted Caramel Cream
1.Place sugar in a saucepan. Heat over medium heat, stirring, until sugar dissolves and turns caramel in colour. Meanwhile, heat cream in the microwave for 30 seconds.
2.When sugar has melted, pour cream into the pot and stir until well combined.
3.Remove from heat, stir in the salt, then leave to half cool
4.Add the butter slowly and stir continuously to combine completely. Once combined, allow to cool completely.
5.Beat the mixture until it becomes light and pale.

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Preserved Olive Vegetable Fried Rice by Krystal Yeo

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Photo Credit: Krystal Pixie
Ingredients to prepare: 
a) 1 and a half cup overnight rice
b) Eggs- fried and cut it smaller with spatula and set aside (add 2 teaspoons of lightsauce)
c) Luncheon meat- cut into cubes and fry in pan or air-fry for 6 minutes on 160 degrees.
d) 3 tablespoon of preserved olive vegetables
e) Half clove of garlic minced
Steps:
a) Fry garlic until fragrant then add in rice, fry till garlic is mixed in rice.
b) Add in fried eggs and cubed luncheon meat and mix into rice.
c) Add in the preserved olive vegetables and mix it in the fried rice.
d) (you can add it fried shallots and mix it in too)
e) Slice lettuce and tomatoes for plating display (but its actually very nice with the fried rice!)

Add Salt to taste.

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Spaghetti Carbonara by Emily Ng

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Stuffed Taupok w Minced Pork & Hainanese Pork Chop by Cendrine Lim

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 Stuffed Tau Pok
- minced pork
- Tau Pok pieces (the small square type)
- 3 to 5 water chestnuts, chopped roughly
- Garlic, minced finely
- Spring onions, chopped finely
- A dash of white pepper
- A dash of sesame oil
- A dash of Hua Tiao wine

In a big bowl, combine all ingredients except the egg and tau pok.
Mix till well-combined. Add in your beaten egg a little at a time.
Take a tau pok and make a small incision at the side (any side). Gently turn the tau pok inside out (see photo above, click to enlarge). Be very gentle.Stuff the tau pok with the filling. Fry the Tau Pok Puffs till they turn golden brown.


Hainanese pork chop
pork chops (regular size, from supermarket)
3tbsp plain flour
4tbsp bread crumbs (I use Japanese bread crumbs called panko)
2tsp light soya sauce
1tsp pepper
1tsp sugar
1/2 egg, beaten

Sauce:
1 onion, thinly sliced
1tsp tomato sauce
1tsp oyster sauce
1tsp light soya sauce
1tsp sugar
200ml water
6tb mixed corn/carrot/peas - the frozen kind

Pound the pork chops, to flatten slightly and tenderise.
Marinade the pork chops with the 2tsp soya sauce, pepper, sugar and egg. Heat up some oil for deep frying. When hot, coat the pork chops with flour and then bread crumbs. Deep fry till golden brown and set aside to cool. To prepare the sauce, fry the onions till fragrant, then add the tomato sauce, oyster sauce, 1tsp soya sauce, 1tsp sugar, 200ml water and peas/carrot/corn. Bring to boil and pour over pork chops when ready to serve.

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乾炒牛河 by Agnes Yue


Ingredients:

1 pkt of hor fun (washed and use hand to separate the hor fun n drip dry)
3 stalks of Vegetable like kailan or chye sim or u can used bean sprouts
3 stalks of spring onion (cut into length)
1 onion (slice)
Garlic (chopped)
Slice pork or beef

Marinate pork at least half an hr
1 tbsp light soya sauce
2 tbsp mushroom oyster sauce
Sesame oil
Corn flour
Pinch of sea salt

For hor fun sauce
4 tbsp of black soya sauce
4 tbsp of light soya sauce
1 tbsp sugar
2 tbsp mushroom oyster sauce
1 tbsp Sesame oil

Steps..

Heat wok and add oil. Put garlic n fry til fragrant.
Add marinated pork or beef and onion. Cook til done but do not overcook and set aside.

Reheat wok and put oil
Add spring onion and cook until fragrant.
Add hor fun and put the sauce and stir fry.

Add in the bean sprouts or vegetables.

Place ur hor fun in the bowl and put some pork or beef n serve!!

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Oven Slow Cooked Beef Short Ribs by Lydia Tan

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Rotisserie Roasted Chicken by Florence Neo

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Thursday, June 19, 2014

Shanghai Vegetable Rice (菜饭) by Shar Kay

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Orh Luak (Oyster omelette) by Wendy Ang


Recipe: http://kymnkitchen.blogspot.sg/2014/04/oyster-omelette-orh-luak.html

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Corn Pandan Hoon Kueh by Angelin Goh

Ingredients:

100ml coconut milk
40 grm sugar
170ml water

Half pkt of hoon kueh powder 45grm
Mixed well with 150 ml of water n 50 ml of blended fresh pandan juice
Few spoonful of corns kernels

Method:

Heat coconut milk ,sugar n water
Pour in hoon kueh mixture slowly and using only low heat
When mixture thickens add in corn kernels n off heat
Pour thicken mixture in pandan casing and chill till harden
If u wan a normal flavour ,opt out the pandan juice and replace with water

I m cutting a pandan leave from using the end cut 5 slits vertically at half of leave blade 4.5 cm apart ,gather into a square...the last section u need to cut of inbetween the slits,staple at the end to secure... there will be a hole inbetween i use remaining of the leave to lay over the hole. Here's the link:
http://veganlogy.com/2012/11/11/pandan-leaves-casing-step-by-step-walkthrough/
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Carrot Cake by Catherine Teo

 
 
Ingredients:
1 bowl of rice flour
2 bowls of water
1/2 (appr 10cm ) Radish/ white carrot (shredded)
1/2 carrot (shredded)
1tbsp dried shrimp ( minced)
3 shitake mushrooms (diced)
1 tbsp minced meat (optional)
4 small red onion (minced)
Some oil for frying
2 tsp sea salt
1 tsp chicken powder
1/2 tsp sugar
1tsp fish sauce
1tsp light sauce

Note: bowl refer to rice bowl. 1 rice bowl appr equivalent to 1 cup

Method
1. Mix rice flour with water. Add salt, sugar & chicken powder. Stir well. Set a side
2. In a wok, put about 2 tbsp oil fry the onion n shitake mushrooms & shrimp till fragrance or slightly brown. Then add minced meat. Add raddish n carrot n stir for a while. Add fish sauce n light sauce. Stir well.
3. Lower the fire, pour in the rice flour mixture onto the carrot. Continue to stir until the liquid mixture almost dry. Texture like soft dough.
4. Transfer into a round cake pan or steaming pan.
5. Boil a wok of water. When water is boiled, place the container of carrot mixture into the wok, then put on the wok cover n steam for 40-50min.

Note: seasoning is all estimation. You may adjust to your desire.

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