Friday, July 3, 2015

Chicken Katsu Curry by Tan Connie


Ingredients
2pcs chicken thighs (deboned n deskinned)
Bbq sauce
Sesame oil
Pepper
Some honey (optional)

Dipping part
Biscuit crumbs(blitz till bits)
3-4 tbpns cornflour
1 egg white (big eggs)

Steps
1. Tenderise the chicken thighs and cut into 4 fairly big pcs. (I was using bigger cken thighs this round)
2. Marinate the meat with basic seasoning. But this round, i was trying out a bbq sauce frm the fridge. Leave in fridge covered for 1-2 hrs ahead.
3. Get ready three shallow bowls or trays for the dipping part.
4. Heat up some oil in a medium saucepan.
5. Dip/coat one pc of meat in the cornflour, then egg white then last biscuit crumbs.
6. Deep fry in the shallow oil on both sides till golden brown n puffed up.
7. Repeat abv for the other pcs.
8. Drain the deep fried pcs on a kitchen paper towel. Use a knife to slice neatly bef plating.
9. Serve the chicken katsu warm with rice n japanese curry.


Japanese Curry (ready-pack) 

1. Heat up a pot with some butter.
2. Saute some yellow onions till fragrant, add in some meat, diced potatoes n carrots (i preboil potatoes n carrots earlier).
3. Add some water (abt 300ml) to simmer covered.
4. Then add the jap curry paste/roux n mix evenly.
5. Add more water to get the desired gravy texture.
6. Stir evenly till it's cooked.
7. Serve hot at the side with the chicken katsu.

Note
Do estimate on the seasonings for katsu pcs and curry paste gravy.



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Thursday, July 2, 2015

Dak Bulgogi (Korean BBQ Chicken) by Jessie Koey‎

Ingredients
400g chicken breast meat (can pork) sliced to abt 2" long and 1" wide(season with abit of salt, chicken powder and cornflour) set aside

Marinate sauce (combined)
4tbsp light soya sauce
11/2 tbsp minced garlic and 11/2 tbsp ginger
11/2 tbsp brown sugar
1 tbsp oyster or abalone sauce
11/2 tbsp rice vineger and 11/2 tbsp lemon juice
1 tbsp sesame seed
1 tbsp sesame oil
1 tsp black pepper powder

Method
- In a zinc lock plastic bag, pour in the combined sauce and add in the sliced chicken pcs. Shake the plastic bag from side to side. Put in the refrigerator for abt 2-3 hours.
- Preheat a skillet over medium heat. Add the chicken pieces, retained the remaining marinate sauce. Cook for 2 mins for both side or until slightly brown (the brown sugar and honey inn the sauce will burn easily, so must be very careful and add the reserved sauce bit by bit when the pan gets dry.Reduce the heat abit to avoid burning. Dish out and sprinkle some sesame seed.



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Sambal Petai by Anna Tan

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Sambal ingredients5 tbsp of chili boh
8 shallots
4 garlic
2 cm ginger
1 tbsp belachan powder
(Blend all together)
Sugar and salt to taste

100gm of dried shrimp pounded
8 medium clean and deveined prawns
250 gm of petai, half
5 tbsp vegetable oil
5 tbsp coconut milk

Method
1) Heat up the non stick pan, medium heat with 5 tbsp of oil.
2) Pour in the sambal mixture and sauté till you see the mixture become rough texture.
3) Add in pounded dried shrimps. Stir well for few mins or till fragrant.
4) Toss in prawns and 5 tbsp coconut milk, stir for 3 mins.
5) Pour in petai, sauté for 2 mins. Depend how crunchy you prefer. (not to long, to preserve the greenish colour)
6) Add sugar and salt to taste.
7) Serve.



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Deep fried Nam Yee Chicken by Jean Chua

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Stirfried black noodles by Emy Lee

Ingredients
1 x kang kang (monkey logo) yellow noodles
12 x cherry tomatoes, halved
6 x fresh shitake mushrooms; thinly sliced
1 x tau kwa; cut into strips
1 x fishcake; cut into strips
2-3 slices honey baked ham; cut into strips
1 pkt pork loin; cut into strips

caramel sauce
garlic powder
fish sauce to taste
sugar to taste
pepper to taste
water

Method

1. Heat a wok with 1 tbsp oil. Put in tau kwa to pan fry on all sides. Then add in honey baked ham & fish cake. Sprinkle

garlic powder and saute until fragrant.

2. Throw in shitake mushrooms. Sprinkle 1/2 tsp sugar and 2 tsp water.

3. Add in pork loin and stir for 2 mins.

4. Add in the yellow noodles - you can use your hands to fluff and spread out the noodles a bit. Add about 200 ml water.

Stirfry for 3 mins and thoroughly mix the ingredients.

5. Push aside and add in cherry tomatoes. Sprinkle some sugar over the cherry tomatoes.

6. Drizzle caramel sauce all over and add some water if needed.

7. Drizzle some fish sauce & season with pepper to taste.

Enjoy!

PS. For kids who don't like ant veggies or tau kwa, please try to slice or cut into as fine strips as you can. Once it's all stir fried together in one pot, they really can't tell except the cherry tomatoes or mushrooms.)

PPS. One pkt of the yellow noodles just fed 3 kids, aged 10, 6 & 3 even though the pkt says 3-4 pax servings.



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Thai turmeric chicken by Xiujuan Peh‎


Marinate
1/2 tsp white pepper
4 large cloves of garlic
3 tbsp fish sauce
2 tbsp oyster sauce
1 tbsp turmeric
2 tbsp brown sugar

Steps
1. Pound the garlic into a paste. (I couldn't do this step as my processer died on me.)
2. Mix all the marinate ingredients in a bowl.
3. Coat 2 large chicken legs with skin on with the marinate well and refrigerate for at least 1 to 2 hours. (i left mine for 6 hrs)
4. Bake in pre heated oven at 200 degree for 40 mins. Turn the chicken in between to get it cooked evenly. (Alternatively you can grill it)
5. Remove from oven when it is done and serve!

Note: original recipe calls for coriander seeds and cilantro stems which i didn't have so i skipped that.


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Hong Kong style steamed fish by Serene Ng‎


Ingredients
1" (2.5cm) thick Fresh Red Grouper Fish Steak
2 slices Ginger
a dash of White Pepper

Sauce
2 tablespoons of Lee Kum Kee Seasoned Soy Sauce
1 teaspoon Rock Sugar (or castor sugar)
3-4 tablespoons Water (agar agar add more if u want)
1 teaspoon Hsao Xing Wine (cooking rice wine)

Garnishing
3 clove Garlic - finely chopped
1 tablespoon Cooking Oil
1 Spring Onion (green part) - cut into 1" length, thinly sliced and soaked in ice cold water

Instructions
1. Clean fish and pat dry. Place ginger in the middle of the steaming dish, and place fish on top the ginger.
2. Bring water in the steamer/wok to a boil on high heat and place dish to steam for 7 minutes.
3. While waiting, heat sauce ingredients in a pot to melt the rock sugar.
4. In another pan, fry chopped garlic with oil until golden brown.
5. Check for doneness of fish. 6. When done, remove fish from the steamer and pour away the liquid that condensed on the dish.
6. Add a dash of white pepper (i did not add)
7. Pour the sauce over the fish.
8. Pour the hot garlic oil over fish
9. Garnish with golden brown garlic and spring onions. Serve immediately!



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Tofu with century egg & pork floss by Zann Teo


One box tofu steam for abt 5 mins.
Pour away the water.
Add japanese ugnai sauce.
Refer to comment pic.
Add century egg.
Add pork floss.



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Tom Yum noodle with chicken by Amelia Renee Lim



Using yellow Mee (NTUC)
Mince garlic
Spring onions
1/2Yellow onion slice
Fishcake
Slice chicken or seafood
Chili padi
Tau Geh or green veg
2 eggs
1/2 cup water/chicken stock

Mix well - sauce
Tom yum paste (holly farm) 1Tbs
Fish sauce - 1tsp
Lime juice 3tbs
Sugar 1 tsp

Oil work, sauté garlic & onion, add egg & scramble it, add chicken or seafood, add fishcake, add noodle & veg together stir fry abit then add sauce & toss it, add water or chicken stock, add spring onion & chili padi before dish up. Done.



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Baked Chicken Sausage Pie by Hou Lifen

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(Enough for 6 pies – used 4 inch aluminium round cup)

Ingredients
1 Carrot – Diced and boil with water till soft (do not throw the water)
6 Chicken sausages – cut into small pieces (or any meat of your choice)
1 table spoon butter
4 table spoons of Campbell chicken cream soup
A pinch pepper
Some Parsley flakes
3 hard boiled eggs – cut into half
12 pcs Frozen prata (must be slightly defrost)
1 egg yolk with water for egg wash (ratio 1:1)

Method
1) Stir fried the sausages with butter in low heat for about 5 mins.
2) Add in boiled carrot with its water and 4 tbsp of Campbell chicken cream soup. Stir well and let it stew for about 2-3 mins
3) If it is too dry, can add some water . Add in pepper and parsley flakes when almost done. Set aside to cool down.
4) Press 1 prata in the aluminium cup , must be slightly defrost.
5) Add in the cooked ingredients and hard boil egg. Cover with 1 prata, fold and tuck in.
6) Brush with egg wash and bake in pre-heat oven 200 degree for 25-30 mins.



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Lava eggs by Wendy Ong



Method
Boil water
Take the eggs fm fridge & directly put into boiling water.
Boil 6 mins
prepare cold water with ice inside
transfer eggs fm boiling water after 6 mins directly into ice water.
let it sit for 10mins
remove egg shell
Soak the eggs into dark soy sauce with water & keep in fridge until u want to eat.


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Wednesday, July 1, 2015

Brinjals by Lena Lai



Cut into strips

Pour abt 2 tbsp of oil onto the brinjals n coat well

AF at 180c for 12-15 mins. Shake the basket every 3-5 mins

AF done. Still maintaining the purplish colour.

Sauté ginger

Add in garlic

Add in marinate pork (soy sauce, dark soy sauce n corn flour)

Add in tauchu and oyster sauce

Stir fry

Add water n corn flour mixture to thicken the gravy

Add in the brinjals. Few quick stirs. Done.


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Pork chop by Zann Teo‎



Abt 700 to 800 gram of pork head meat . 肉头。 slice into pcs abt 1 cm thick . Easy for deep frying.
Hammer the pork with the back of the knife till with deep scar.
Marinate with light sauce , dash of salt n pepper n salt Leave it for few hours.
Once ready , coat with one beaten egg ensure it well coated . Then coat with 3 tablespoon of cornflour. Coat well leave it for abt 10 min .
Deep fry till cook.

Sauce for the porkTomato sauce 7 tablespoon
Sugar abt 3 tablespoon
Lea and perrins Worcestershire sauce 2 tablespoon
Light sauce abt half teaspoon
Hp sauce 1 tablespoon ( optional ) I didn't add forgot to buy
Mix well. Taste it after mix. Add the above if the taste don't suit well for u.

Pour the sauce in a saucepan on fire stir well add in the pork till well coated. 



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Tuesday, June 30, 2015

Lemon Madeleines by Li Li Tan


Ingredients
2 medium sized eggs
100 gm of castor sugar
(I cut down the sugar to 80 gm depending on one’s preference)
100 gm of unsalted butter
100 gm of sieved plain flour/multi purpose flour
( I use Top Flour from Prima)
Slightly less than 1 tsp of baking powder
1 whole lemon

a) 1 whole lemon zest – (Do grate only the yellow part of the lemon skin and leave the white part behind or the batter will taste bitter)

b) The juice of half the lemon
A pinch of salt

Method
1) Melt the butter either with the microwave oven or on the stove. Take precaution not to burn the butter and let it cool down.

2) In a bowl, whisk the eggs and add in the sugar until it becomes frothy with some bubbles on top. 
 
3) Add in the cooled down butter. Mix well with the whisk. Note: Make sure that the butter has totally cooled down or at least lukewarm before using as we don’t want the eggs to turn into curds.

4) Add in the lemon juice, lemon zest and a pinch of salt, each at a time.

5) Lastly, add in the sieved flour a little at a time, the baking powder and mix well.

6) Cover the batter and let it settle down and chill in the fridge for half an hour.

7) In the meantime, coat the madeleine tray or individual moulds with butter. Make sure the crevices in between are reached to ensure that the baked madeleines do not stick onto moulds. On top of that, you can also sprinkle additional flour on the baking tray or moulds for easy de-moulding after baking.

8) Take the batter out of the fridge and scoop a tablespoon of batter into each mould of the tray to ensure uniformity in size.

9) Transfer the tray into the preheated oven at 200 degrees for 8-10 mins until the edges around each mould turned a little brown. Do check after 8 mins. Do not wait until the whole top of the madeleines turned brown as that is an indication that they are over baked and burnt underneath.

10) Remove tray from oven and let it cool down. Lift each madeleine with a fork.

11) Enjoy! These madeleines are absolutely delicious with the fragrance of lemon and best to be eaten freshly baked and within the next few days. Please keep in a tight-lid jar.

Above will make a tray of 20 madeleines.


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Monday, June 29, 2015

Baked tomato base pasta by Josephine Ho


Ingredients
1) 1 slice of salmon steak, sliced.
2) 6 big prawns , clean and diced
3) 1 tbsp chopped garlic
4) a can of tomato purée
5) water
6) perfection brand of shredded cheese
7) a tsp of granola oil /butter
8) fusilli, al dente

Apparatus needed 1) frying pan
2) frying spatula
3) an oven/oven toaster
4) an oven safe dish
5) baking paper (I use glade)

Procedure
1) heat up frying pan
2) add (7) and wet the pan
3) introduce (3) and stir fry till fragrance.
4) add (1) & (2) and pan fry till a little brown.
5) add (4) and (8) and stir well. 6) Add (5) a little if you find it too dry.
7) stir fry everything till fully cooked. Transfer into an oven safe dish.
8) sprinkle (6) over the pasta in the oven safe dish lined with baking paper.
9) preheat oven toaster( I'm using this). Use the mode with both top and bottom heat
10) put in the dish and toast for 15 mins.


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Hup Seng Biscuit Pork Ball by May Chong


Ingredients
400g minced pork
1pc carrot(minced)
6pcs Hup Seng biscuits(mashed)
5pcs water chesnuts(minced)
5pcs shallots(minced)
5pcs garlics(minced)
1pc chilli(minced)
1pc egg
2 tbsp corn flour
Spring onion(cut pieces)

Seasoning
1 tsp five spices powder
1 tsp salt
1 tsp pepper
1 tsp light soya sauce
1/2 tsp sesame oil
1 tsp oyster sauce
1 tsp sugar
1 tbsp shaoxing wine
2 tbsp corn flour

Method
1. Mix well all the ingredients and Seasoning until sticky.
2. Use hand to make a pork ball.
3. Heat up oil, use medium heat fried until golden brown, serve.



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Durian Ogura Cake by Cinder Leong


Ingredients
1) Egg Yolk - 5 
2) Egg - 1 (whole) 
3) Cake Flour - 90g 
4) Durian Puree - 100gm 
5) Milk - 85g 
6) Veg Oil - 60 (I used coconut oil) 
7) Salt - a pinch 
8) Egg White - 5 
9) C. Sugar - 80g 
10) Cream of Tartar - 1/4 tsp 

Method
1) Beat egg yolk ,whole egg, salt, durian puree & milk(use blender to blend till smooth) veg oil till fluffy & light.
2) Sift flour & add into d above batter.
3) Use electrical mixer to whisk egg white till soft peak, add in cream of tartar & C. sugar (x3 separately) till firm peak.
4) Mix 1/3 portion of meringue into d egg yolk batter dan pour it into d 2/3 meringue & fold well.
5) Pour into a 8" cake pan lined wif baking paper @ d bottom & put into a larger pan filled wif hot water (water bath).
6) Bake into a preheated oven @160C for 30mins & lower temp to 150C for 20mins. Check whether cake is cook wif cake tester or till golden brown.
7) Once bake take out of d oven & remove fm cake pan, invert rack to cool. Happy Baking!



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Stewed clams by Christine Tan‎


600gm white clams (rinse and wash clean. I let them sit in salt water for 30mins before rinsing them)

Heat pan.
Add 2 tablespoons of oil.
Add 2 cloves of crushed garlic, 1 stalk of lemongrass and 3 pcs of slice ginger… fry till fragrant.
Add 1 and 1/2 big bowls of water into pot
Once boiling, add in the clams slowly and dash of salt (i added abt 1/3 teaspoon) and pepper to taste.
Let it simmer for another 10mins and switch off fire.
Garnish with chopped spring onions and serve hot.



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Sunday, June 28, 2015

Laksa Chiffon Cake by Agnes Sng

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Beef Buah Keluak by Jean Chua



It may not look like a beauty but it's a potful of goodness - nuggets of black gold. Traditionally cooked with chicken with the Buah Keluak shells stuffed with Minced prawns and minced meat, I have tweaked the dish by using shin beef 600 gms and beef brisket 400 gms and left the Buah Keluak au naturel so that the beef can absorb the unique aroma of the black nut. Here's the recipe:

Ingredients

* 600 gms shin beef & 400 gms beef brisket both cut into 1" thick x 1.5 " length
* Buah Keluak Nut - 10 pcs - use blender to blend into a smooth paste with 1 tbsp sugar & 2 tbsps water as the nut has a bitter taste
* 10 pcs dry chilies soaked in hot water
* 10 big pcs fresh chillies
* 5 chilli padi
* Galangal - thumb length - cut into few pcs
* Buah Keras 8 pcs - pound finely in mortar
* 5 big stalks lemon grass
* Shallots 400 gms
* 10 cloves garlic, finely chopped
* 5 stalks lemon grass
* 5 cm piece of a square blachan
* 2 teaspoon turmeric powder
* 4 tbsps Tamarind soaked in 800 ml water
* 6 tbsps oil
* 2 tbsps addtional sugar


Preparing the ingredients

1. Using a food processor, grind tog the 3 types of chillies into a paste, but not too fine.
2. Grind shallots in food processor to a fine paste but NOT Puree-like
3. Cut the white part of one stalk of lemon grass and 2 slices of galangal finely and pound tog to a paste. Bash the balance 4 stalks of lemongrass with a pestle.


Cooking process

1. In a non-stick pan, heat up oil till hot and fry the Buah Keras, blachan, and the chopped garlic.
2. Add the shallots and keep frying it for about 10 mins
3. Add the chilli paste, lemongrass stalks, galangal pieces and turmeric powder and continue to fry till it is aromatic. This should take another 10 minutes. This frying of the Rempah should be done patiently on a medium fire without any shortcut in order to get a fragrant Rempah
4. Finally, add the beef and increase the fire. Continue to fry another 10 minutes until the beef has sealed in the juices.
5. Add the tamarind water and when it is boiling add the Buah Keluak paste . Stir to amalgamate the beef with the Rempah.
6. Add the 2 tbsps sugar .
7. Once the beef is boiing, transfer to a pot and stew on a slow fire for 2 hours or till beef is tender, stirring periodically.
8. Serve with plain rice or, like "pulled" beef in a steamed bun with lettuce (like Kong Bak Pau).



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Creamy Chicken Stew by Arizza Kristha Tuazon


Ingredients
½ kilo chicken pieces
1 can Campbell cream of mushroom soup
1 cup water
1 head broccoli, cut into pieces
½ cup green peas
1 small yellow or green bell pepper, sliced
1 can sliced button mushrooms
1 tsp Worcestershire sauce
1 yellow onion, diced
5 cloves garlic, minced
Olive oil Butter
Salt and pepper

Method
1. Season chicken with salt and pepper. Let stand for 10 mins.
2. On a hot pan, add olive oil. Pan-fry the chicken by batch until lightly browned. Set aside.
3. On the same pan, remove excess oil and leave only 1 tbsp. Add butter and wait til melted.
4. Saute onions and garlic until softened. Return the chicken and saute again.
5. Pour the water in the pan. When water is boiling, pour the cream of mushroom soup. Stir until the mushroom soup is dissolved. Cover and simmer on low heat.
6. When chicken is almost tender, add the Worcestershire sauce, bell pepper, broccoli and sliced mushrooms. Simmer til chicken and broccoli are tender.
7. Add in the green peas and season with salt and pepper. Simmer for 5 minutes and turn off heat.
Note: If you want it creamier, you can add ¼ cup thickened cream or sour cream.


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Double-boiled Scallop Chicken with Wolfberries by Sheryl Ariel



Double-boiled Scallop Chicken with Wolfberries Recipe:
4 Chicken Thigh
50g Dried Scallops (Soaked)
Pinch of Salt
Pinch of Sugar
3 tbs Oyster Sauce
30g Wolfberries (for garnishing)

Mix ingredients (dried scallop, water from soaking, pinch of salt, pinch of sugar, oyster sauce) in double boil pot with chicken thigh.
Double boil for 2hours on high heat.
Garnish with wolfberries and serve immediately.


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Salted Egg Yolk Prawns by Allison Teo‎


Ingredients
380g prawns
2 salted egg yolks, cooked n chopped
Abt 20 curry leaves
4 chilli padi, chopped
50g butter
Half bowl of chicken granule
1tbsp of sugar

2 egg white
Tapioca flour
Oil, enough to submerge the prawns for frying

Method
1. Dip prawns in egg white n dust with tapioca flour. Repeat until all prawns are done.
2. Heat wok over medium high fire and deep fry prawns for abt 30 seconds and remove from wok immediately. Set aside on strainer.
3. Remove excessive oil and leave only 1-2 tbsp over low fire.
4. Melt butter in wok and add in salted egg yolk. Mash yolk with the spatula in a quick circular motion.
5. Add in curry leaves, chilli padi and sugar, stir fry till aroma releases.
6. Once ingredients turn foamy, return prawns to wok and add in chicken granule.
7. Mix ingredients till well blended. Dish up and serve.



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Chicken stew with sea cucumbers by Jessie Koey


Ingredients
2 medium sea cucumber, rinsed and sliced
5 sliced ginger
6 dried mushrooms (soaked and halves)
1/2 chicken, cut into bite sized pieces
3 shallots - bruised
4 cloves garlic- bruised
2 tbsp hua tiao chew
2 tbsp oil
2 tsp cornflour mixed 1 with tbsp water (for thickening)
2 sprigs spring onions, cut into 2cm and soaked in cold water
Seasoning ingredients:
1 tsp dark soya sauce
1 tsp salt, 1/2 tsp pepper, 1/2 tsp chicken powder
1 tsp cornflour
(marinate the chicken with the seasoning ingredients and set aside)

Sauce ingredients (combined)
1 pkt knorr chicken stock
11/2 tbsp light soya sauce
11/2 tbsp dark soya sauce
11/2 tbsp abalone sauce and 1 tbsp oyster sauce
salt and sugar to taste
1/2 tsp pepper
1 tsp sesame oil

Method
1) Heat a wok with oil and lightly brown ginger slice, onions and garlics. Add the mushrooms and stir fry for 1-2 mins. Put in the chicken and stir fry 3-5 mins, add in the chicken stock and combined sauce. Bring to a boil and transfer to a heated claypot. Add in the sea cucumber and simmer for about 30 mins until meat is tender.
2) Thicken with cornflour mixture and sprinkle the spring onions.



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Stewed Si Chuan Vegetable & Pork Belly by Jensie Tan

Ingredients
1/2 kg pork belly
Si CHUAN 3 prices cut n soak in the water for 30 min
7 garlic peel
3 tomato
2 big chilli
1tsb sugar
Half cup of water
2tbs cooking wine
I tap back suace

Method
Stewed the pork belly, si chuan vegetable and garlic for 20 mins.
Transfer to a higher bowl or higher plate, add in tomato, chilli, sugar and water.
Double boil for 30 mins.
Using this method the meat will be very juicy and nice.



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