Photo Credit: Wellness with Sunshine
Tuesday, July 1, 2014
Homemade Kaya by Kitty Katherine Goh
Homemade kaya without artificial colouring and perservative!
Ingredients :
250g sugar (I used 230g)
Original recipe calls for 4 eggs (I used 5 eggs)...
About 250g coconut milk (I use Heng Guan brand) or 1 freshly squeezed coconut milk (approx 1 bowl)
5 pandan leaves, tied into a knot
Ingredients :
250g sugar (I used 230g)
Original recipe calls for 4 eggs (I used 5 eggs)...
About 250g coconut milk (I use Heng Guan brand) or 1 freshly squeezed coconut milk (approx 1 bowl)
5 pandan leaves, tied into a knot
Method 1:
If you want brown coloured kaya, you will need to melt half portion of sugar in a pot till caramelized. Add in all the other ingredients and stir continuously till thicken over small flame.
Method 2:
If you want green coloured kaya, add all ingredients into a pot and stir continously over small flame till thicken.
To note : I used double boiling for method 2.
If you want brown coloured kaya, you will need to melt half portion of sugar in a pot till caramelized. Add in all the other ingredients and stir continuously till thicken over small flame.
Method 2:
If you want green coloured kaya, add all ingredients into a pot and stir continously over small flame till thicken.
To note : I used double boiling for method 2.
Post link: https://www.facebook.com/groups/singaporehomecooks/667102040025542/?notif_t=group_comment_reply#!/photo.php?fbid=816667568345192&set=gm.667804573288622&type=1&theater
Curry Puff by Cassandra Chee
Curry Potatoes Puff Pastries Recipe
(Makes 16 puffs)Ingredients
4 potatoes, diced
1 pkt Hai's curry paste
Water
1 egg, beaten for egg wash
Pampas rolled pastry sheets
4 potatoes, diced
1 pkt Hai's curry paste
Water
1 egg, beaten for egg wash
Pampas rolled pastry sheets
Method
1. In a rice cooker, mixed potatoes, curry paste and fill up with water to same level as potatoes.
2. Cook with one rice cycle. Stir occasionally to prevent sticking.
3. Set aside to cool.
1. In a rice cooker, mixed potatoes, curry paste and fill up with water to same level as potatoes.
2. Cook with one rice cycle. Stir occasionally to prevent sticking.
3. Set aside to cool.
4. Take 4 sheets of pampas pastry sheets, cut into quarters.
5. Place curry potatoes on one side of the pastry & fold half.
6. Use a fork to press the edges.
7. Brush with beaten egg.
8. Bake at 200 degrees until golden brown.
5. Place curry potatoes on one side of the pastry & fold half.
6. Use a fork to press the edges.
7. Brush with beaten egg.
8. Bake at 200 degrees until golden brown.
Monday, June 30, 2014
Green and Red Carrot Soup by Agnes Yue
1 Green carrot
3 big red carrots
6 red dates (washed)
1 pkt Pork bones and fish bones
1.Blanch pork n fish bones into hot boiling water with pimch of sea salt for 5mins
2.Peel skin of green and red carrot and cut into slices
3. Boil a big pot of water and put green carrot, red carrot, pork bones, fish bones, red dates...once is boiling..reduce to small fire and boil for 1.5 hrs or more
3 big red carrots
6 red dates (washed)
1 pkt Pork bones and fish bones
1.Blanch pork n fish bones into hot boiling water with pimch of sea salt for 5mins
2.Peel skin of green and red carrot and cut into slices
3. Boil a big pot of water and put green carrot, red carrot, pork bones, fish bones, red dates...once is boiling..reduce to small fire and boil for 1.5 hrs or more
Paper wrapped Cakes 纸包蛋糕 by Yvonne Mah
Recipe from: http://www.youtube.com/watch?v=drQr-aIOeec
材料及份量:
蛋白(egg white) 5隻、糖(sugar)a.30g、蛋黃(egg yolk)5隻、糖(sugar)b.40g、低筋粉(cake flour)80g、粟粉(corn flour)10g、即食吉士粉(instant custard)2g、牛奶(milk)40g、(veg.oil)油50g
做法:
蛋白加糖a.打至企身備用。蛋黃加糖b.打至稠身轉淡色加油及奶打勻後,篩入粉類用膠刮拌勻至沒粉粒,加入蛋白霜以輕手拌勻倒入杯仔中。焗爐已預熱15分鐘,先以170°c焗10分鐘後轉160°c焗15-20分鐘。
Post link: https://www.facebook.com/photo.php?fbid=10152176234862979&set=gm.636770389725374&type=1
Grilled Portobello Mushroom with Ham, Bacon and Poached Egg by Wokkingmum Elaine
Photo Credit: Wokkingmum
Pulot Pangang by Rosie Khoo
Ingredients:
1 kg of Glutinous rice ,Banana leaves 150ml coconut milk ,50 cents shredded coconut
Method:
Soak the rice over night , Wash n steam the rice with 150ml coconut miolk with 1 tsp of salt, Banana pre boiled it till solt .Hei Bee Hiem RECEIPE is aready updated few week ago, Fry your (kerisik) -Shredded coconut till light golden brown the at in your Hei bee hiem to fry togather for awhile . Place your Banana leaves with your rice follow by your hei bee hiemthan wrap it up n secure it with your toothpick on both sides ,That all , U can use pan fry ,or bbq or oven, I found it pan fry or bbq is easier n faster than oven , The reason I pan fry it cos I wan the rice n filling to be hot
Pig Trotter in Vinegar by Lin Sipei
1kg Pig trotter (cut into 5cm by 5cm cubes)
- half a bowl of old ginger (cut into 3cm by 3cm cubes, smashed lightly)
- half a bowl of young ginger (same as old ginger)
- 5 large slices of old ginger
- 1 small bottle of sweet black vinegar (stated 375ml on the label)
- 5 tbsp of sour black vinegar
- 2 tbsp of sesame oil
- 3 tbsp of brown sugar
- 500ml boiling water
- 8 hard boiled eggs (optional)
Method:
1. Boil a large pot of water and put in the 5 slices of ginger. Boil rinsed pork trotters in it for abt 5-10mins til the scums come out. Rinse well with tap water.
2. Heat up wok, stir fry old and young ginger cubes in sesame oil til they become "dry".
3. Put in trotters and brown sugar, stirfry til fragrance. Takes abt 3-5mins.
4. Put trotters into a pot of boiling water (500ml), add in both sweet and sour vinegar.
5. Cook in medium-high heat for abt 15mins, here u may try the sauce, u may add more vinegar depends on ur personal preference.
6. Simmer in medium-high for another 15mins, then add in hard boiled eggs.
7. Turn down heat, simmer in low heat for at least 2 hours. I simmered mine a total of 2.5hours. Done!
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Durian Butter Cake by Chan Lai Ying
Photo Credit: LY's Kitchen Ventures
Recipe from: https://www.facebook.com/#!/photo.php?fbid=10152325584099888&set=gm.667391633329916&type=1&theater
Post link: https://www.facebook.com/#!/photo.php?fbid=10152325584099888&set=gm.667391633329916&type=1&theater
Spicy Soba Noodle by Rita Choo
Photo Credit: Rita's Vibrant Kitchen
Recipe from: https://www.facebook.com/ritasvibrantkitchen/photos/a.634929053191560.1073741836.634058033278662/823315887686208/?type=1&theater
Daifuku by Suri Aziz
Recipe for this makes 8.
8 strawberriesRed bean paste (home made or ready made to)
Skin: 100g mochiko aka rice flour. I use regular rice flour if u can find the jap ones great
2 tablespoon castor sugar/fine sugar
100 to 120 ml water
Potato starch for dusting.
Mix rice flour, sugar and water in a bowl than steam for 15min.
Meanwhile, wrap all the strawberry with red bean paste and set aside.
Once skin is cooked transfer to potato starch asap. U have to cut and mould it while its hot. Store it in covered container n keep in fridge.
Other filling I made mango cream cheese and green bean durian.
Mango Cream Cheese Filling:
Since the skin will be warm when u wrap u have to do it quickly so not to melt the cheese. Then put in fridge to cool and serve.
Post link: https://www.facebook.com/#!/photo.php?fbid=1445317729061608&set=gm.667219850013761&type=1&theater
Mee Soto by Shasha Yazid
Ingredients:
1 pkts Chicken Wing
Yellow mee
Beansprouts
Chinese parsley( chopped)
Fried Shallots
Gravy:
1) Kayu manis, bunga cengkih, bunga lawang
( 1 Cinamon Stick, 2 Star Anise 4 Cardamon, 4 Cloves)
2) Bawang mesin 2 senduk
( Blended Shallots about 8 Tbsp)
3) Bawang putih mesin 1 sudu mkn
(Blended Garlic 2 Tsp)
4) Halia mesin 1 sudu mkn
(Blended Ginger 3 Tsp)
5) Serai 1 batang(di titik)
( 1 lemongrass <slightly crash>)
6) Rempah Soto 2 pkt (kering)
( 2 Small pkts Mee Soto Spices <Can be bought at Malay or Indian Shop at Market>)
7) Daun pandan 1 ikat
(5 pandan leave <Tie Knot>)
8) Kentang 2 biji ( di kisar dgn sedikit air)
( 2 potato <peeled and blend with a bit if water>)
9) Air ( ikut rasa sendiri) normally I put 3/4
( Water <Quantity up to ur preference>)
10)Gula, garam, ajinamotor ( ikut rasa sendiri)
(Bit of Sugar, salt n vietsin for taste)
Cara:-
Method
1) Tumis bahan 1-7 hingga garing
( Fry no 1 n put in the blended ingredients plus the lemongrass n pandan leave. fry till fragrant)
2) Masukkan Air Dan bahan 8 & 10
(Pour in the Water & No 8 <blended potato> Plus sugar, salt n vietsin) Taste to perfect.
3) Dah mendidih, masuk ayam..
(Once boiled put in the chicken wing, cooked the chicken tender n off from heat)
4) Serve the yellow mee in bowl, put beansprout n pour over the mee soto soup n chicken. Garnish with fried shallots, Chinese parsley and the black Cili.
Black Cili
1 pkts Cili padi
Sweet soya sauce ( Kicap Manis)
Pinch of salt
Blend the ingredients n pour into airtight container.
1 pkts Chicken Wing
Yellow mee
Beansprouts
Chinese parsley( chopped)
Fried Shallots
Gravy:
1) Kayu manis, bunga cengkih, bunga lawang
( 1 Cinamon Stick, 2 Star Anise 4 Cardamon, 4 Cloves)
2) Bawang mesin 2 senduk
( Blended Shallots about 8 Tbsp)
3) Bawang putih mesin 1 sudu mkn
(Blended Garlic 2 Tsp)
4) Halia mesin 1 sudu mkn
(Blended Ginger 3 Tsp)
5) Serai 1 batang(di titik)
( 1 lemongrass <slightly crash>)
6) Rempah Soto 2 pkt (kering)
( 2 Small pkts Mee Soto Spices <Can be bought at Malay or Indian Shop at Market>)
7) Daun pandan 1 ikat
(5 pandan leave <Tie Knot>)
8) Kentang 2 biji ( di kisar dgn sedikit air)
( 2 potato <peeled and blend with a bit if water>)
9) Air ( ikut rasa sendiri) normally I put 3/4
( Water <Quantity up to ur preference>)
10)Gula, garam, ajinamotor ( ikut rasa sendiri)
(Bit of Sugar, salt n vietsin for taste)
Cara:-
Method
1) Tumis bahan 1-7 hingga garing
( Fry no 1 n put in the blended ingredients plus the lemongrass n pandan leave. fry till fragrant)
2) Masukkan Air Dan bahan 8 & 10
(Pour in the Water & No 8 <blended potato> Plus sugar, salt n vietsin) Taste to perfect.
3) Dah mendidih, masuk ayam..
(Once boiled put in the chicken wing, cooked the chicken tender n off from heat)
4) Serve the yellow mee in bowl, put beansprout n pour over the mee soto soup n chicken. Garnish with fried shallots, Chinese parsley and the black Cili.
Black Cili
1 pkts Cili padi
Sweet soya sauce ( Kicap Manis)
Pinch of salt
Blend the ingredients n pour into airtight container.
Post link: https://www.facebook.com/#!/photo.php?fbid=10152451168613190&set=gm.666793413389738&type=1&theater
Rice Cooker Grilled Chicken Cutlet by Lim Hwee Ling
5 chicken cutlets marinated with 2 tbsps honey, 2 tbsps light sauce, 1 tbsp dark sauce, 1 tbsp Chinese wine/ hua tiao wine, 1 tbsp sesame oil, a dash of pepper. I just put the marinated chicken cutlets direct into the rice cooker. And 30 mins with flipping in between, I got nicely grilled chicken cutlets.
Post link: https://www.facebook.com/#!/photo.php?fbid=10204090377086757&set=gm.666654700070276&type=1&theater
Gula Melaka Huat Kueh by Samantha Ng
Photo Credit: Happy Homecooked Food
Post link: https://www.facebook.com/#!/photo.php?fbid=10204553995153152&set=gm.666649646737448&type=1&theater
Sunday, June 29, 2014
Salted Banana Peanut Butter Chocolate Treats by Shirley Soh
2 bananas
Peanut butter
100 grams of dark chocolate (1 bar)
1 tablespoon of vegetable oil or milk
Salt
1. Slice bananas into 1.5 cm thickness
2. Scoop and top 1 side of each banana slice with some peanut butter
3. Lay on a plate / container and put into freezer until peanut butter hardens
4. Melt chocolate with vegetable oil or milk
5. Place each piece of peanut buttered banana on a fork. Drizzle the melted chocolate over until chocolate covers the peanut buttered banana.
6. Lay the chocolate covered peanut butter onto waxed paper on a cookie sheet or plate.
7. Sprinkle some salt over each chocolate covered piece and put them all back into the freezer.
8. Take it out when it's nicely hardened and cold. Pop into mouth and enjoy the yummies!
Peanut butter
100 grams of dark chocolate (1 bar)
1 tablespoon of vegetable oil or milk
Salt
1. Slice bananas into 1.5 cm thickness
2. Scoop and top 1 side of each banana slice with some peanut butter
3. Lay on a plate / container and put into freezer until peanut butter hardens
4. Melt chocolate with vegetable oil or milk
5. Place each piece of peanut buttered banana on a fork. Drizzle the melted chocolate over until chocolate covers the peanut buttered banana.
6. Lay the chocolate covered peanut butter onto waxed paper on a cookie sheet or plate.
7. Sprinkle some salt over each chocolate covered piece and put them all back into the freezer.
8. Take it out when it's nicely hardened and cold. Pop into mouth and enjoy the yummies!
Lime Juice Sorbet by Rita Choo
Photo Credit: Rita's Vibrant Kitchen
Recipe from: https://www.facebook.com/ritasvibrantkitchen/photos/a.634376419913490.1073741834.634058033278662/822917091059421/?type=1&theater
Post link: https://www.facebook.com/groups/singaporehomecooks/#!/photo.php?fbid=10201169583962035&set=gm.666893693379710&type=1&theater
Glutinous Rice by Winnie Cheong
Ingredients :
Glutinous Rice - 2 rice mugs(soak in water for 4 hrs, drain water when ready to cook)
Dried shrimps (heh bee) - soaked, cleaned, diced
Pork - shoulder or belly(guided by preference), diced or in thin strips
Mushrooms - 4-5 pcs, soak in small soup bowl of water(abt 1 cup), slice thin. keep water aside for cooking.
Fried shallots, spring onion(diced), peanuts (fried)
Minced garlic
Salt, sugar, white pepper, dark soya sauce, light soya sauce and oil.
- in wok/pan, heat veg oil and fry diced garlic till fragrant over medium - strong fire.
- add in heh bee, slice pork and mushrooms
- When fragrant , add dark sauce directly onto wok/pan and allow it to caramelize before adding salt, sugar and pepper to taste.
- pour in grains(without water) to mix well with all other ingredients.You may want to reduce fire at this point.
- If the mixture doesn't look dark enough, add in more dark soya sauce. At this point, taste the mixture to decide if u need more salt/sugar/pepper/light soya sauce.
- the rice mixture may stick to pan a little at tis time. Use the mushroom water set aside to add into mixture. Shld be no more than 1 cup or 1 small soup bowl. Ideally, mixture is now a little wet but not soggy. Turn off fire once this has been achieved.
- remove mixture from wok/pan,
Place onto baking or steaming tray(pre oiled or place a layer of plastic onto tray)
- use a pair of chopsticks of end of spoon to 'poke holes' within
Mixture, creating space for better/even cooking.
- Steam mixture for approx 20 mins or when cooked.
- remove tray from wok, stir in fried shallot while work.
- when ready to serve, sprinkle peanuts, spring onion and more fried shallots as on top.
Note :
- if rice has been pre-soaked for less than 4 hrs, just Increase steaming time eg 3 hrs pre-soak to 30 mins of steaming. Always check during steaming that it's rest.
- do not soak rice grains overnight , it may go bad in our humid weather.
- spring onions : only sprinkle when ready to serve. It may make the dish go bad if mixed in and stored away thereafter.
- ingredients : feel free to use other ingredients eg preserved sausages , minced pork, chicken strips, your preference.
- peanuts :: if u are able to get ready-fried peanuts, good. If not, purchase them raw and fry them DIY. In pan, add a little oil under low fire and immediately add peanuts to pan. Do not wait till pan is very hot as we normally do for fried food - this will burn the peanuts on the outside bug not cook it. Once peanuts have turned a nice golden brown, remove and leave to cool.
Glutinous Rice - 2 rice mugs(soak in water for 4 hrs, drain water when ready to cook)
Dried shrimps (heh bee) - soaked, cleaned, diced
Pork - shoulder or belly(guided by preference), diced or in thin strips
Mushrooms - 4-5 pcs, soak in small soup bowl of water(abt 1 cup), slice thin. keep water aside for cooking.
Fried shallots, spring onion(diced), peanuts (fried)
Minced garlic
Salt, sugar, white pepper, dark soya sauce, light soya sauce and oil.
- in wok/pan, heat veg oil and fry diced garlic till fragrant over medium - strong fire.
- add in heh bee, slice pork and mushrooms
- When fragrant , add dark sauce directly onto wok/pan and allow it to caramelize before adding salt, sugar and pepper to taste.
- pour in grains(without water) to mix well with all other ingredients.You may want to reduce fire at this point.
- If the mixture doesn't look dark enough, add in more dark soya sauce. At this point, taste the mixture to decide if u need more salt/sugar/pepper/light soya sauce.
- the rice mixture may stick to pan a little at tis time. Use the mushroom water set aside to add into mixture. Shld be no more than 1 cup or 1 small soup bowl. Ideally, mixture is now a little wet but not soggy. Turn off fire once this has been achieved.
- remove mixture from wok/pan,
Place onto baking or steaming tray(pre oiled or place a layer of plastic onto tray)
- use a pair of chopsticks of end of spoon to 'poke holes' within
Mixture, creating space for better/even cooking.
- Steam mixture for approx 20 mins or when cooked.
- remove tray from wok, stir in fried shallot while work.
- when ready to serve, sprinkle peanuts, spring onion and more fried shallots as on top.
Note :
- if rice has been pre-soaked for less than 4 hrs, just Increase steaming time eg 3 hrs pre-soak to 30 mins of steaming. Always check during steaming that it's rest.
- do not soak rice grains overnight , it may go bad in our humid weather.
- spring onions : only sprinkle when ready to serve. It may make the dish go bad if mixed in and stored away thereafter.
- ingredients : feel free to use other ingredients eg preserved sausages , minced pork, chicken strips, your preference.
- peanuts :: if u are able to get ready-fried peanuts, good. If not, purchase them raw and fry them DIY. In pan, add a little oil under low fire and immediately add peanuts to pan. Do not wait till pan is very hot as we normally do for fried food - this will burn the peanuts on the outside bug not cook it. Once peanuts have turned a nice golden brown, remove and leave to cool.
