Saturday, May 16, 2015

Braised Pork Belly with Preserved Vegetable by Jane Tan‎

1. Wash and soak mei cai for few hours. Dry and chop small pieces.
2. Slice meat to about 1cm thick. Use very little oil to pan fried them for awhile till slightly browned. Sprinkle some wine when about done.
3. Fry veg till fragrant. Put meat in and mix well.
4. Add rock sugar, dark soy sauce for coloring, and enough water to cover the meat.
5. Simmer for about 30-45 mins at LOW fire.


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Chee Cheong Fun by Andrew Lim




Sauce

1/2 cup of warm water
1/4 cup of light soya sauce
1 tbsp of sugar
Few dashes of sesame oil
Few dashes of garlic oil --> Optional

Mix everything together till the sugar dissolves. Adjust accordingly to your preference.

Batter

1 cup of rice flour (sifted)
1 tbsp of corn starch
1 tsp of salt
2 cups of water

1 tbsp of vegetable oil
Some more additional oil

Filling

Chopped spring onions
Prawns
Char siew etc

Mix all the dry ingredients together with the water. Mix with a spatula(do not use a whisk) till even and there are no more lumps.

Sift into a bowl and add the oil. Stir.
Rest batter for at least 30 mins.

Prepare steamer and oil a rectangle or square cake pan, bowl, container etc.
Scoop a thin layer of batter onto the cake pan.
Put the ingredients on the batter.

Steam for about 3 mins.
Remove from steamer and cut the sides with a knife before rolling with a pastry scraper.

Cut and serve with the sauce.


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Milk & Honey Bread by Helen Kwek‎


Ingredients
360g Bread Flour
1-1/2 Cup Fresh Milk
2 Tsp of Honey
10g Raw Sugar
1/4 Tsp Salt
50g Butter (Salted)
1/2 tsp yeast

Directions
- put in fresh milk
- pour in the honey
- add sugar & salt
- add the bread flour
- make a hole in the center of the flour & add in the yeast

- choose the type of bread you want (From 1 to 7)
- Selected function 1, weight 700g, light color.
- add in the butter when the BM beep signal.
- I removed the knead knife at 1:45 & press in the bread to remove extra air.
- Brush a few layer of butter on top when it finished raising @ 0:56.
- Brush another layer of butter on top when it @ 0:08.
- cover the window with aluminum foil to avoid developing a white patch at the top of the dough.
- when the bread is ready, remove from the BM & cool on a wire rack.

680g after baked.
650g after cool down.



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Friday, May 15, 2015

Meatballs by Jensie Tan



1kg pork shoulder butt, chopped
5 Water chestnut, chopped
1 big onion, chopped
4 pcs cream crackers, crushed
2 tbsp Sesame oil
2 tbsp Oyster sauce
1 tbsp Pepper
1 tbsp Salt
1 egg
1 tbsp Corn flour
1 tbsp Plan flour

Mix together and roll into balls. Deep fry until golden colour.


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Orh Nee by Esther Tho


Ingredients
500g Thai Yam
100g Pumpkin
3-4 tbsp of fine sugar
1 tbsp onion oil
4 tbsp Coconut oil
65ml Kara coconut milk
Pinch of salt to mix in coconut milk

Method
1. Steam Yam & Pumpkin separately till soften.
2. Mash Yam with sugar, onion oil and coconut oil together while hot. (the less oil you add, the thicker paste you have. But it will be dryer)
3. Using plastic wrap, sandwich the mashed yam and roll them with a rolling pin to get a smoother paste. (a tbsp at a time)
4. To serve top with mashed Pumpkin, Ginko nuts and coconut milk.
(We don't eat ginko nuts)
Done and serve!


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Thursday, May 14, 2015

Braised Lion Heads (Oyakodon Style) by Michelle Heng


Ingredients
400g minced meat
100g egg tofu
6 pcs cabbage leaves
1 tbsp fried shallot
1 tbsp fried sole fish bits
1 tbsp soy sauce
1 tbsp shaoxing wine
1 tsp salt
1 tsp pepper
1 egg (lightly beaten)
Oil for deep frying
Chicken stock
Cornflour slurry

Steps
1. Soften the cabbage leaves in a pot of boiling water. Drain and set aside.
2. Mix the minced meat, egg tofu, fried shallot, sole fish bits, soy sauce, pepper and salt thoroughly. Keep stirring the mixture in one direction till it turns gluey.
3. Apportion the meat into 6 portions, toss each portion between the hands to form a ball. Repeat till all the meat is done.
4. Deep fry the meatballs till the exterior turns brown.
5. Wrap each meatball with a cabbage leaf and sit it snuggly into a pot. Repeat for the other 5 meatballs.
6. Pour enough chicken broth to 3/4 height of the wrapped meatballs.
7. Bring to a quick boil then simmer for 1 hour (up to 2 hrs for softer meatballs). Add more chicken stock if broth level is low.
8. Add additional salt to season the broth if need be, else just thicken broth with a little cornflour slurry.
9. Drizzle the shaoxing wine along the edge of the pot, turn off the heat then drizzle the egg over the wrapped meatballs. Cover pot and let the residual heat steam the egg to the desired consistency before serving.
10. Bon appétit!


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生炒糯米饭 by 蓝星人



Ingredients

2 cups of glutinous rice ( at least soak for 3-5 hrs, best soak overnite easier to cook ) Drain dry before use .
Pepper ( As u desire )
Salt ( about 1/2 teaspoon or more up to u, U can skip if u dislike too salty )
half teaspoon of sugar ( to bring out the taste )
Oyster sauce 2- 3 tablespoons
Chinese sausages 1 or 2 pieces ( up to U tongue emoticon )
Dry mushrooms ( as u like 6-8 or more, keep the water, use for frying the rice later,)

Spring onions
Fried shallots
2 tablespoons of oil ( Can use lesser but not so tasty )
Water or chicken stock 1 cup ( or more if u like the rice to be softer )

Method
1) Heat up the wok, add in the mushrooms, sausages , fry till the sausages turn a bit crispy, add in the rice , stir fry . Add in the oyster sauce, sugar, pepper .

2) Add in the mushrooms water little by little, stir fry for about 5 mins or till the water absorb by the rice, add in chicken stock slowly, to the texture u like . ( Some like it Q Q , some like it soft, if like softer, add more stock.)

3) Fry till the texture u prefer than serve with spring onions n fried shallots.



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Honey Mustard Chicken Stew by Irene Chan-Whitlam


Ingredients
olive oil
chicken thigh fillets, trimmed, halved
1 brown onion, halved, sliced
2 garlic cloves, crushed
2 tablespoons plain flour
New potatoes
3 Carrots peeled, cut into pieces
1 large red capsicum, thickly sliced
2 cups chicken stock
1 tablespoon wholegrain mustard
1 tablespoon honey
1 stalk fresh rosemary

Method
Heat oil in pan. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add flour. Cook, stirring, for 1 minute. Add the potatoes, carrots and capsicum. Cook, stirring, for 3 minutes.
Add chicken to pan with stock, mustard and honey. Stir to combine. Bring to the boil. Reduce heat to low. Simmer, partially covered, stirring occasionally, for 20 minutes or until chicken is cooked through.
Remove lid. Increase heat to medium. Simmer for 5 minutes or until slightly thickened. Stand for 5 minutes. Serve garnished with rosemary.


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Tuesday, May 12, 2015

Peach Tart by Janice Chang



Recipes for the tart200g butter
100g icing sugar
1/4 tsp vanilla essence
1 egg
420g flour
1 tbsp milk powder

Method
1) Cream butter, icing sugar and vanilla essence lightly.
2) add in egg and cream until smooth
3) add in flour and milk powder until well blended
4) press it into the tart mould.


The recipes for the lemon curd200g castor sugar
30g cornstarch
1 cup cold water
6 egg yolks ( of 55g egg)
1/2 cup lemon juice. ( abt 2 medium lemon)
2 tbsp unsalted sugar

Method
1) in a non stick pan, mix sugar and cornstarch
2) add in cold water n mix well. Bring mixture to a boil on a medium heat.
3) Allow mixture to thicken. Reduce heat to low
4) add the cornstarch mixture to the egg yolk, 1 ladle at a time
5) mix we'll after each addition. Do so quickly to prevent the yolks from cooking
6) return mixture to the pot and mix. Bring to a gentle bo.
7) add lemon juice and mix well. Bring to a gentle boil.
8) add butter. Turn off fire and stir well till butter is all melted.
9) pour into tart case immediately. Else put in a box and surface wrap it with food wrap to prevent the lemon curd from drying up.



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酱油鸡 Soya Sauce Chicken by 蓝星人



Ingredients
1 chicken about 1.2-1.3 kg ,
10-13 g of 5 spice powder 五香粉
1 cup of Chinese wine 玫瑰露 ( if u can't find it, U can use 花雕酒 )
2-3 tablespoons of brown sugar
2-3 tablespoons of honey ( U can use 麦芽糖 ) I use honey cos it smell better and I can't get the mai ya tang )
桂皮 about 1 finger size ,八角2-4 pieces ( depends u like it stronger not ) ,丁香 4-6 pieces
2 tablespoons of oyster sauce
salt to taste
Thick black soya sauce about 6-8 table spoons ( Many ppl like it black black but the original version is golden brown )

Method
1) Fry the spices in hot oil till the fragrance comes out a bit .
2) Add in the brown sugar, lower the fire , stir the sugar,add in the mai ya tang, stir , add water about 3 -5 bowls, depends how big ur pot. U have to cover the chicken with the gravy .
3) Till the gravy boil, add in the black soya sauce and the oyster sauce .
4) When it boils again, put in the chicken with the breast face top, let it boil about 5 mins with medium fire,turn it over to the other side. Let it boil for 5 mins with medium fire, off the fire. Let the chicken soak inside the gravy for 40 mins .
5 ) After 40 mins , on the fire back , till it's almost boil, off it . Take out the chicken, brush some sesame oil on it and let it cool . When it's cold, it's easier to cut , if u cut it when it's hot, it will break, and it will not look nice on visual That's all.


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No bake chocolate tart by Quequek Yeo‎

Oreo Base
20 oreo -crushed till fine
Enough melted butter

Mix the two together ... press mixture into a tart tin firmly and put in the fridge for 15 minutes.

Filling

150g milk chocolate chips
150g bitter sweet chocolate chips
200 ml heavy cream
50g butter

Pour heavy cream into a thick based saucepan and heat it up.
As small bubbles started to form, off the heat and pour in butter and all chocolate chips.
Let it sit for 5 minutes and stir the mixture till chocolate melted.
Pour the above mixture into the tart base.
Put in the fridge for at least 3 hours or overnight.



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Baked Salmon w Hollandaise Sauce by Irene Chan-Whitlam

Ingredients
125g butter
2 egg yolks
½ tsp white wine vinegar
pinch salt
splash ice cold water
lemon juice
cayenne pepper

Method
Melt 125g butter in a saucepan. Keep the butter warm. Put 2 egg yolks, 1/2 tsp white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes.
Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.



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Taiwan style Lu Rou by Lm Chung


I adapted the recipe from http://taiwanduck.com/braised-pork-on-rice-lu-rou-fan.../ and here's how I did it roughly

1. Cut not so fatty pork belly (abt 400g) into small chunks
2. Fry 4-5 sliced shallots till golden, removed
3. With the shallots oil, place the pork belly into pan and fry till it turns opaque.
4. Put in two finely chopped garlic and 2 tbsp finely chopped dried shrimp
5. When the meat is a little brown, add in 1.5 tbsp of dark soya sauce, rock sugar, 2 star anise and 1 tsp 5 spice powder and fry till the meat is evenly coated with the dark soya sauce and fragant
6. Drizzle in 2 tbsp of chinese cooking wine. Then add in fried shallots, light soya sauce and enough water to cover the pork. Once it boils, cover and simmer for at least 30 mins. You may also add in hard boiled eggs, mushroom.



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Tomatoes prawns by Mini Mi‎

I stirfry the chopped garlic until golden colour..then add in the prawns and panfry until almost turn orange colour for both side. Later add in the tomatoes (used 2 tomatoes cut in cubes),then tomatoes sauces..i also add in some water coz wan more sauce & dun wan too thick sauce for my prawns...wink emoticon lastly i add in half teaspoon of sugar to the mixture and stir awhile then served.. Done!!!



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Blueberry (Grape) Yogurt Chiifon Cupcake by Janice Looi


Ingredients
2 Egg yolks (55g egg)
12g Sugar / 20g Corn oil
1/2tsp Lemon juice
1/2tsp Vanilla extract
50g Natural yohurt
40g Plain flour (sifted)
1tsp orange zest
2 Egg whites
25g Sugar
Blueberries, sprinkle some flour (I use grapes, cut into half)

Method
Adapted from Anncoo Journal

Preheat oven to 160C.
1 Mix egg yolks, sugar and oil together, mix well with a hand whisk. Add lemon juice, orange zest and yogurt, mix well till smooth. Sift in flour and mix well.
2. Whisk egg whites till frothy, gradually add in sugar. Continue whisk egg whites till stiff peak but not dry.
3. Fold 1/3 of egg whites into the yolk mixture. Then pour in the rest of the egg whites and fold gently until combined with a rubber spatula.
4. Spoon batter into cupcake liners to half. Place grapes over it and spoon remaining batter to 3/4 full and bake for about 20-25 minutes.
5. Bang the baking tray together with the cakes on the counter top 2-3 times once they are out from the oven, as this will prevent the cakes from shrinking.

My NotesThe above is my modified version from the original recipe.
I don't have blueberries, I use grapes (cut into halves)
Uses orange zest instead of lemon zest.



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Monday, May 11, 2015

Laksa Spaghetti by Jeannie Lee


Ingredients
Half pkt of spaghetti
1 Pkt Prima Laksa premix
100ml coconut cream
12pcs prawns - shelled
6pcs tau pok - cut into small pieces and blanch with hot water
3 hard boiled eggs
3 cloves garlics - chopped

Method
Blanched the spaghetti and leave aside.
In a pan, heat up a little olive oil, fragrant the chopped garlics and followed by the premix laska paste.
Add in prawns saute and mix well with the laksa paste.
Add in coconut cream and allow to simmer awhile.
Lastly add in blanched tau pok and cooked spaghetti.
Toss well with the laksa sauce.
Sprinkle with parsley flakes and serve hot.


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Aglio aglio pasta with seafood & sausages by Yeo SH


Pasta (cook according to packaging instructions)

Fry lots of garlic n cut chili w olive oil add a little butter
When it's fragrant add in prawns, scallops too fry til cook n remove onto a plate.
Add cheese sausage, Taiwan sausage, French beans to fry than add in pasta to fry n add oyster sauce n chicken powder mix w a some water. pour prawns n scallops in n fry altogether than add Italian herbs n oregano
Grind black pepper n top w cherry tomatoes
Before eating grind some garlic pepper seasoning



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Spaghetti with Mussels, Tomato and Chicken Ham by Janice Tay



Ingredients (Serves four)
frozen cooked mussels

Olive oil

1 small onion, finely chopped

3 cloves of garlic

½ tsp dried or fresh red chilli, chopped

1 tin chopped tomatoes

375g spaghetti

Chicken ham

Chinese parsley(optional)

Method
Defrost frozen mussels.

In a frying pan, add two tablespoons of olive oil. Chuck in the onion, garlic and chilli, and sauté until soft, but not browned. Add the tomatoes and chicken ham and simmer for 10 minutes until you have a nice, thick sauce.

While the sauce is cooking, put the spaghetti in a large pan of boiling, salted water. Cook as per packet instructions.

When the pasta is ready, drain from the water and mix with the tomatoes and mussels. Could garnish with the parsley and serve immediately.


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Garlic Prawn Pasta by Irene Chan-Whitlam


Ingredient
250g pasta of your choice
1 tablespoon olive oil
4 garlic cloves, chopped
20 prawns, peeled, deveined, tails intact
1 tablespoon chopped parsley
Juice and zest of 1 large lemon
1/2 cup white wine/chicken stock
50g unsalted butter, chilled, cut into small pieces

Method
Cook the pasta in a large saucepan of boiling salted water until al dente. Drain, return to the pan and toss with a little oil. Set aside to keep warm.

Place oil and the garlic in a frypan and heat gently over low heat. When the oil is hot, add the prawns and half the parsley, increase heat to high and cook for 2-3m then add the lemon juice and white wine/chicken stock to the pan and allow to bubble and reduce for 2 minutes. Briefly stir in the cold butter, lemon zest until you have a smooth sauce. Add pasta. Toss together well and serve garnished with the remaining parsley.


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Vanilla Swirl Cupcake with Chocolate & Cream Cheese Icing by Jensie Tan

Ingredients
100g brown sugar 
100g butter 
100g plan flour 
1tsp baking powder 
2-3 tbs milk 
2 small egg NTUC
Vanilla bean paste 

Method
Cream butter, sugar until pale n fluffy
Add in egg one at time
Add in half of the flour and milk
Add in remaining flour
Add in baking powder and vanilla 
Bake at 180c for 20 mins

Frosting
Cream cheese 200g and butter 100g
Icing sugar 50g
Beat together scoop two bowl and one bowl put speculoos biscuit spread, or 3 tbsp of melted chocolate.
Mix well
And use pipping bag to pip on top of the cup cake .


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Aglio Olio spaghetti by Katherine Goh


Ingredients (serve 4)

Ingredients
200g spaghetti
5-6 cloves of minced garlic
1 big onion, shredded
3/4 large carrot, cut into strips
1/3 - 1/2 Red pepper (can be green or yellow), cut into strips
10 sweet peas, cut in halves
5 young corns, cut into strips
1 box of brown mushroom, sliced
Some roasted walnuts and pine nuts for garnishing
Basil leave for garnishing
Salt and pepper to taste (lots of black pepper to replace chilli flakes)
Hot chilli flakes (optional- which I did not use)
Olive oil

Method
Boil spaghetti in boiling water with some salt and olive oil till al dente. Remove and set aside. Keep the water used for boiling the spaghetti. Fry mushrooms, garlic, chilli flakes and onion till fragant. Add the rest of the veg and fry for a few minutes then add the spaghetti and a few tablespoons of the water and fry for a few mins. Add seasoning, combine well and ready to serve. Garnish with the nuts and basil leaves and viola it is meal time.

Discussion: https://www.facebook.com/photo.php?fbid=989134521098495&set=gm.823774984358246&type=1&theater
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Smoked Duck Breast Spaghetti Carbonara by Karen Ng

(1) Boil 300g spaghetti till al dente.
(2) Dice 2 big onions.
(3) Cut 1 Capsicum into small pieces.
(4) Remove roots & wash Buna Shimeiji mushrooms.
(5) Pan fry smoked duck breast (whole piece) & leave to cool before slicing.
(6) With a little olive oil, stir fry capsicum & Buna Shimeiji mushrooms briskly. Add salt & pepper to taste & scoop up.
(7) Add abt 1 tbsp of olive oil & sauté cut onions.
(8) Add a bottle of Carbonara sauce (I used Leggo), half a cup of evaporated milk & 3-4 tbsp a of water. Stir till it almost boils up, add 2 slices of cheddar cheese. Sprinkle with some oregano & pepper.
(9) In a saucepan, stir cooked spaghetti with Carbonara sauce done.
(10) Top with veg & sliced smoked duck breast & serve.


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Healthy simple spaghetti by Eeslyn Yap Li Xin



Ingredients
- 1 bottle of traditional pasta sauce
- 500g instant Spaghetti
- 500g minced pork
- 5 fresh tomatoes, diced
- 1 yellow pepper, finely diced
- 1 green pepper, finely diced
- 1 big onion, finely chopped
- 1 tin of canned button mushrooms, sliced
- 1 pack of small fresh mushrooms
- 5 hotdogs, sliced
- 3 slice of cheddar cheese

Method
1. Bring a pot of water with salt to a boil.cook spaghetti until al dente. Drain and set aside.
2. Heat olive oil in large skillet over medium heat, add onion and saute until translucent.
3. Add the minced pork, tomatoes, yellow pepper, green pepper, hotdogs. simmer until tomatoes are tender and mushy.
4. Add 2 kind of mushrooms and simmer..
5. Taste and adjust seasoning.Can load up some black pepper. .
6. Bring to boil and add cheddar cheeses to thicken the sauce..
7.Serve immediately.




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Sunday, May 10, 2015

Char Siew by Sylvia Ramlal

For 1kg pork ( choose fatty ones pls for better taste)

Marinate overnight:
Salted soya bean paste ( 1 tablespoon)
Oyster sauce ( 


2 tablespoon)
Light soya sauce (2 tablespoon)
Wu Xiang powder (1/2 teaspoon)
Hua tiao jiu (3 chinese soup spoon)
Pepper ( to taste)
Sugar (4 tablespoon)
Sesame oil ( 3 chinese soup spoon)
Dark sauce (1 tablespoon)
Water (half cup) if not enough sauce

Note: traditional red food dye powder not used.

---
Heat oil in pot, sear meat on all its sides (heat on small)
Do not overlap or overcrowd meat.

Pour in half amt of marinate if cooking in 2 batches.

Heat on small, cover pot with lid to stew.
Add water when sauce is not enough.

Flip the charsiew every 10 min.

Total stewing time 30 min, after that remove lid, heat on high to do sauce reduction.

The sauce will finally thicken and turn sticky.
Roll the charsiew around in the pot to coat with sauce.

Done!


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