Saturday, July 11, 2015

Fish Porridge by Esther Tho

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Recipe for Fish stock
2 pcs hand size from any fish bone. (chopped)
1 big thumbs size of old ginger (slice)
1 pc of Ti Por - dried Solefish (from 1 fish)
2 litres boiling water
2 tbsp oil

1. Fried Ti Por till brown with some oil. Leave aside.
2. Fried slice ginger for a minute or 2. Put it the fish bone fried for 3-5 mins.
3. Add in the fried Ti Por and pour in hot boiling water.
4. Boil for 15mins medium high heat and 2 hrs low heat.

Note: Balance fish stock, freeze for future use.

For the porridge
Any type of slice fish (I used hai lu 海卢)
Salted veg
Silken Tofu
Crab sticks
Fried onions
Chinese Celery
Evaporated milk
Shao Xing wine
Fish sauce or salt to taste
Pepper
Sesame oil

1. About 300ml fish stock, over medium heat add in crab sticks, Tofu, salted veg and slice fish. Bring it to boil.
2. Add 2 tsp of ShaoXing wine, 2 tsp Evaporated milk and 2 tsp fish sauce or some salt.
3. Pour over the rice. (If you prefered softer rice boil together with the soup for 3 mins.)
4. Garnish with finely chopped Chinese Celery, fried onions, pepper and a dash of sesame oil.
5. Serve hot.



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Pork floss ice cream by Rontree Chan


Ingredients
200ml whipping cream
80ml condensed milk
1tsp vanilla essence
1/2 tsp salt
5-6 TBsp pork floss ( finely blended in processor)

Method
1) whisk up cream to thicken or soft peak form ( don't over whisk)
2) add in rest of ingredients.
3) gently fold and mix to well combined.
4) pour into container and chill in freezer for 8 hrs or more.



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Dark soy sauce pork belly by Grace Tan


Ingredients
- 400g pork belly (cut to stripes)
- 1.5 tablespoon of Feng He dark soy sauce
- 1 teaspoon of sesame oil
- some pepper
- 2 tablespoon of minced garlic
- 1 tablespoon of oil
- 150ml of water
- 1 stalk of spring onions (cut to 3cm)
- some corn starch + water to thicken the gravy

Steps
1) Marinate the pork belly with dark soy sauce, sesame oil & pepper for 30mins
2) Heat up pan with oil and stir fry the garlic till fragrance.
3) Add in the marinated pork belly & spring onions and stir fry it for 2mins.
4) Add in water and simmer for 10mins
5) Lastly, thicken the dish with corn starch.


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Tom Yum Fried Quinoa by Rita Choo‎

Ingredients (serves 1)cooked quinoa*
1 egg
1-2 cloves garlic, chopped
1 shallot, thinly sliced
a few prawns, de-shelled, cleaned & drained
1/2 - 3/4 tbsp Tom Yum paste (not too much otherwise the fried quinoa will be too spicy, sour & salty)
pepper to taste (optional)
some oil

Method
1. Heat pan and add some oil. Add garlic and shallot. Saute until fragrant. Push them to the side of pan.
2. Lower heat to medium, with the remaining oil in the pan (it's fine if there's no more remaining oil ... healthier! wink emoticon ). Add beaten egg and scrambled it. Push egg to the side.
3. Heat little oil, add and stir fry prawns until they turn pink.
4. Add rice and Tom Yum paste. Mix all the ingredients well. Enjoy!

*How to cook quinoaIngredients (serves 1):
1/2 cup quinoa
1 cup water

Method
1. Rinse quinoa well until water runs clear to take away the bitterness.
2. Drain and boil quinoa with water.
3. Reduce heat, make a quick stir and let quinoa simmer until all water is absorbed, about 15 minutes. Turn off heat.
4. Drain it thoroughly after it’s cooked. Return the quinoa to the pan after draining then cover and let sit for 15 minutes to dry quinoa out. This way, it's light and fluffy!


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Nutella mini-chiffon cake by Neo Yu Jiing


Ingredients
130g all purpose plain flour
4g baking powder
0.8g baking soda
1.25g sea salt
3 eggs
300g nutella
75g unsalted butter, melted

Method
1) Pre-heat oven 200 degC for 10 mins.
2) Mix all ingredients together until batter smooth.
3) Dispense batter (half way filled).
4) Bake for 15 mins to 18 mins at 200 degrees.



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Thursday, July 9, 2015

Fried Chicken wings by Anna Tan

Ingredients

16 mid wings
2 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp light soya sauce
2 tbsp hua tiow chew
1 tsp white pepper powder
1 tbsp sugar
1/2 tsp sea salt
50 gram ginger pound to juice


Coating Ingredients1 egg lightly beaten
4 tbsp rice flour

Enough cooking oil for deep fry.


Method
1)Marinate wings with all sauces.
2) Keep in the fridge for overnight.
3) Bring it out to room temperature for 30 mins.
4) Pour in the lightly beaten egg and rice flour, mix well. Set aside for 10 mins.
5) Heat up oil in medium high. Make sure it's hot enough to fry. Drizzle some batter into see its frying.
Scoop a tbsp of hot oil in the chicken wings and stir it well.
6) Fry till golden brown.
7) Drain the chicken wing on the kitchen towel.

Ready to serve!



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Wednesday, July 8, 2015

Tumeric Chicken with Basmati Pilaf by Lisa Logam Tan

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Serves 6-8

Tumeric Chicken
8 pieces of chicken (drumsticks / thighs)
1 tbsp ground tumeric (or more – make sure the chicken has a nice colour)
1 tsp salt

1)Season chicken pieces with salt and tumeric.
2)Mix well and leave to marinate while preparing the rice.

Basmati Pilaf
4 cups basmati rice
1½ medium yellow onions, finely diced
5 cloves garlic, finely minced
1 tsp ground tumeric
1 tsp cumin
½ tsp ground cinnamon
½ tsp ground black pepper
salt for seasoning
½ cup dried fruit (chopped dried apricot / cranberries / raisins) *Optional
½ cup toasted almond slivers. *Optional
oil
3 tbsp unsalted butter (more or less)
water or chicken stock to cook the rice (sorry, can't give a quantity as I eyeballed it – basically I used the same amount of water to cook normal Jasmine rice)

1)Preheat oven to 180 C.
2)Wash basmati rice until water runs clear. Drain well and set aside. (I put into a strainer and leave it to drain while I prepare the rest of the ingredients.
3)Heat oil into a pot/pan and brown the chicken, skin side down first.
4)When skin is golden brown, brown the other side. Chicken does not have to be fully cooked, since it will continue cooking in the oven.
5)Take out chicken pieces and set aside.
6)Lower heat and add butter to oil.
7)Fry the onion till fragrant and translucent.
8)Add the garlic, tumeric, cumin and cinnamon and fry till fragrant. (maybe half a minute)
9)Add rice, salt and pepper and mix well. (To be honest, I didn't add any salt at all.)
10)Add water or stock. (I used up some leftover stock, but didn't have enough, so topped up with water.)
11)Arrange chicken pieces on top of rice.
12)Cover pot and place in oven for about 30 minutes.
13)Remove lid and bake for about 10 more minutes if you wish to for more colour.
14)Remove from oven and serve.
15)Enjoy!

Note: The dried fruit and nuts can be added to the rice at the table, after removing the chicken, then mixed in. I didn't as my children don't like it, but they were available for others at the table.



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Fried chicken wings by Christine Tan


Marinate 500gm chicken wings with
2 tablespoon sugar
2 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon ground pepper
1 tablespoon honey
2 tablespoon sesame oil

(Marinate them overnight)

Heat a pot of oil (enough to cover the wings)
When it's boiling..add in wings slowly
It will take less than 5mins to flip the wings (pls note: dun run away from the stove else the wings will turn black aka char due to the dark soy sauce and sugar)
Once it turned slight golden brown.. turn the fire lower and retrieve them from the oil and continue to fry the next few batches.

Note: Please flip the wings.


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Cream Yogurt Cake by Sirlina Lee

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Used a 20cm baking pan

Mixture A5 eggs yolk
20gm caster sugar
60g oil
140-150g yogurt
I teaspoon of baking powder
120g Top flour /cake flour

Mixture B5 eggs white
70g caster sugar
1 teaspoon of cream of tar tar


Method

Lined the baking pan with baking paper & put aside.

Place the tray of water & place it at the lowest rack. Preheat togather wif the oven at 170*c.
Use a medium size mixing bowl, mix all the ingredients in mixture A one by one , sift top flour before putting in. Stir evenly & put it aside.

Next, mixture B ,mix evenly the cream of tar tar into the castor sugar . Use a large mixing bowl (Make sure there’s no oil or water in it at all.) Use an electric mixer to beat the egg whites for abt 2mins in high speed, then add in sugar in 3 portions , each time gap abt 2 mins . After 2nd portion of sugar pouring in , switch the electric mixer to medium speed .Whilst until firm peak form.

Fold in 1/3 of mixture B into mixture A gently with a rubber spatula just until all ingredients are incorporated. Then pour all the mixture into mixture B. Do not stir or beat by folding in gently. Once evenly incorporated . Pour batter into baking pan.Tap the pan a few times on table top to get rid of any trapped air bubbles in the batter.

Bake in preheated oven for 170*c for 15 mins then adjust to 160*c (without opening of the oven) bake for another 20-mins then power off the oven & let the cake rest in the oven for another 25mins. Invert the cake to cool, unmould when completely cooled.




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Taiwanese Pumpkin Beehoon by Michelle Heng


Adapted recipe from http://youtu.be/cGzTZr0BWtU

Ingredients (serves 3 pax)200g beehoon
100g minced meat
150g pumpkin (shredded)
20g dried shrimps (soaked)
1/2 can tuna in water (drained)
3 pcs fresh mushrooms (sliced)
Water
5 tbsp oil
2 tbsp soy sauce
Salt (to taste)

Method
1. Blanch beehoon in a pot of boiling water together with 1 tbsp oil and soy sauce each and 1 tsp salt till soft. Drain and cover in a deep bowl, set aside.
2. Heat up remaining oil in a skillet and stir fry the minced meat followed by shredded pumpkin for about 2-3 mins.
3. Add mushrooms (pre-seasoned with 1 tbsp soy sauce) and shrimps, stir fry till fragrant then add 1 small soup bowl of water (that was used to soak the shrimps), pour another 1/4 small bowl of water from the pot (that was used to blanch the beehoon), add tuna then cook till the pumpkin turns soft.
4. Add beehoon and stir fry with chopsticks till all the ingredients are well combined. Add salt to taste.
5. Bon appétit!



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Nasi Lemak chili by JJ Lily Ooh



Ingredients
30 pcs of dried chili (soaked in hot water till soft, removed seeds)
7 garlics
10 shallots
1 big onion (Sliced)
2 tbsp dried shrimps (soaked in hot water till soft)
Water (i used about 1/2 cups)
1 roll of gula maleka (abt 1.5 " height) or white sugar (3-4 tbsp)
Salt to taste
1 handful ikan bilis (wash and drained)

Method
Blend dried chilis, dried shrimps, garlic and shallots (with little water) till fine paste. Heat wok with oil, deep fry ikan bilis till golden brown. Remove and set a side.Same wok add in onion and blended chili paste into remaining oil, stir fried till fragrant (abt 5-8 mins). Add in gula Melaka, continue to stir over low heat for 15mins. Cook till half way, add in water and continue to cook till paste become thick. Lastly, add in ikan bilis stir well for abt 2-3 mins, add salt to taste and dish out.


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Orange Jelly by Deon Ho

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Ingredients
500g water and 500g orange juice for 1 packet of jelly powder

Method
1) Choose those oranges that are SWEET to prevent the outcome to be sour, slice orange to half ... By horizontal
2) squeeze out the juice from Orange
3) dig out the remaining ... Throw ... If u want you can eat it up.
4) bring the water and juice to boil
5) slimmer the fire
6) add the jelly powder
7) keep stirring till the liquid become smooth
8) pour to the Orange 'bowl' (skin)
9) let it cool down then put it in the fridge to chill
10) Enjoy it



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Baked Cheesy Garlic Chicken by Michelle Heng


Ingredients (serves 2 pax)2 pcs chicken breast meat (removed skin)
2 cloves garlic (minced)
2 tbsp brown sugar
1 tbsp garlic powder
1 tbsp onion powder
1 1/2 tbsp olive oil
1/2 tsp salt
1/2 cup cheddar & mozzarella cheese mix
Salt & pepper (to taste)

Steps
1. Heat oil in a small skillet and fry garlic till fragrant.
2. Remove skillet from heat, add and mix the brown sugar and 1/2 tsp salt well, set aside.
3. Rub garlic powder and onion powder all over the chicken meat.
4. Lay a baking sheet in a oven proof dish (easier to clean later) followed by the chicken meat.
5. Spread 3/4 of the garlic sugar mixture onto the top of the chicken meat. Sprinkle salt and pepper to taste.
6. Bake at 190 deg C in a preheated oven for 20 mins.
7. Sprinkle cheese on top of the chicken followed by the remaining 1/4 garlic sugar mixture on top of the cheese. Grill for another 10 mins or until cheese melts and browns.
8. Bon appétit!



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Cheesy Portobello in Bacon Wrap by Lily Tan

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Chicken feet with fermented black beans by Karen Ng


Ingredients
40-50pcs fried chicken feet (blanched with boiling water & drained)
1 tsp sesame oil
5-6 slices ginger
1 tbsp fermented black beans (roughly rinsed with water to remove access salt)
2 tbsps minced garlic
5 pcs chilli padi (pounded/chopped)
2 tbsp of oyster sauce
1 tsp cinnamon powder or 1-2 cinnamon sticks
1 tsp of coriander powder
1 tsp Chinese wine
1 tbsp dark soya sauce
1 tsp salt
2 tsps sugar
A dash of pepper
Abt 1 litre of boiling hot water.

Method
(1) In the pressure cooker over stove, sauté ginger with sesame oil
(2) Add fermented black beans
(3) Add garlic & sauté till slightly brown
(4) Add chicken feet
(5) Add boiling water & all other condiments.
(6) Stir well & tighten pressure cooker
(7) Pressure cook over medium fire for 30 mins
(8) Switch of flame & let it rest for abt 10 mins.
(9) Slowly release pressure vault to let hot steam escape before opening the pot
(10) Switch on fire to cook till almost dry if there's still a lot of liquid
(11) Garnish with spring onions or coriander leaves if desired.



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Eurasian Devil Curry by Helga Soo


Ingredients
800g chicken, cut into bite-size pieces
300g Roasted Pork (cut)
6 shallots, sliced
3 cloves garlic, sliced
3 red chillies, slit lengthwise
500g potatoes, quartered
1 packet of Sweet Peas
Half of small Cabbages
3 tomatoes, quartered
2 large onions ,quartered
1 litre of Chicken Stock / 2 cubes of Knorr Chicken Stocks mixed with Water
1 tablespoon of Sugar
1 tablespoon vinegar
20g mustard seeds
Salt to taste
Oil for cooking

Spice Blend20 dried chillies, soaked in water and deseeded
20 shallots
4 cloves garlic
2 cm tumeric root
2.5 cm galangal
4 cm ginger
8 candlenuts
15 g coriander seeds

Directions
Season chicken with salt and set aside. Blend all spice ingredients until fine.
Heat a little oil in pot and lightly brown the sliced shallots and garlic. Add the spice blend and fry until fragrant. Then slightly crush the mustard seeds and add to the pot, blending the ingredients and fry for another 3 minutes.
Put in the chicken pieces and mix well. Add water and cook over medium heat until the chicken is tender.
Add quartered potatoes, onions, tomatoes, vinegar, fresh chillies and season with salt. Cook until the potatoes, sweet peas, Cabbages, roasted Pork and chicken are cooked through.


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Tuesday, July 7, 2015

Salted fish pork belly by Lena Lai





Marinate pork belly with 1 tbsp of oyster sauce n dark soy sauce n corn flour


Fry salted fish n set aside


Pour some sesame n normal oil. Add in ginger slices, abt 6 pcs, followed by shallot slices abt 6 too n lastly chopped garlic, 3 cloves. Sauté till light golden colour.


Add in 3 dried chillies


Add in the pork n stir fry till the pinkish colour gone.


Add water, 1 tbsp of oyster sauce n dark soy sauce (add to the taste n colour tat u wanted) n simmer for abt 15 mins


Add in salted fish n shao xing wine n continue to simmer till pork belly is soft (softness up to individual preference)


Add in salted fish n shao xing wine n continue to simmer till pork belly is soft (softness up to individual preference)


Off fire, add in spring onions n toss. Done.


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Cabbage mushroom rice by Ally Yeo‎

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Ingredients
1) Cabbage - cut into small pieces
2) Mushroom - soak and cut into small piece<keep the water>
3) Dried Shrimp - Soak for half hour and discard the water
4) Roast Pork - Cut into slice.
5) Garlic and Onion, Dark soya sauce, oyster sauce


Steps
  1. Heat up oil and fry garlic and onion then add in cabbage and musroom continue stir fry for 2mins. Mix well. 
  2. Add in Dark soya sauce and oyster sauce continue fry till the colour mix well then add in dried shrimp and roast pork to fry for another 1-2mins.
  3. Add in some mushroom water, fry another 1-2mins then set aside.
  4. Prepare rice in rice cooker to cook, water portion (2/3 of usual water level), add in little bit dark soya sauce and oyster sauce to cook in normal cooking rice function. 
  5. When the water in rice cooker in boiling then add in the cabbage/musroom and was done earlier on. Continue to let in cook in rice cooker.. 
  6. Before it done, can stir well the rice and cabbage/musroom to let it more evenly cooked. 7) finally, add in some pepper to serve.


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Steamed sweet potato by Tay Ai Whey

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Ingredients

300g sweet potato steamed
140g sugar
100ml water
150g tapioca starch, sifted
250ml coconut milk
A pinch if salt

120g grated coconut flesh, white part and a pinch of salt


Method

Cook sugar, water and 2 pandan leaves until sugar dissolves. Set aside for later use and discard the pandan leaves.

Clean 400g sweet potatoes thoroughly. Steam the sweet potatoes over high heat for about 40 minutes. Aftet steaming, peel off the skin.

Blend sweet potatoes with the sugar syrup in an electric blender. Blend until fine. Then mix pureed potato with the sifted flour, coconut milk and salt.

Pour batter into a greased pan and steam for about 35-40 minutes.

After steaming, remove from the steamer and leave it to cool before slicing into pieces.

Steam grated white coconut with a pinch of salt for about 4 minutes. Toss the sweet potato slices in the coconut.


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Fried white bee hoon by JJ Lily Ooh


Ingredients
1 pack of rice vermicelli (bee hoon) – soaked
1 kgs of prawns – shelled - season with salt and pepper
2 pcs of cut cuttlefish - season with salt and pepper
2 medium size fish cake - oil fry and sliced
1 small or 1/2 big cabbage - sliced
Shallots - sliced
Garlic - chopped
Spring onion and coriander for topping
Prawn stock (May use chicken or bone stock)
Oyster sauce 2 tbsp
Light soya sauce 2 tbsp
Salt and pepper


Instructions
  1. Heat wok with oil, add some garlic fry till fragrant. 
  2. Add prawns and cuttlefish stir fry till half cooked and dish out set aside. 
  3. Same wok add oil, add garlic fry till fragrant, add cabbage and stir fry for 1-2 mins. 
  4. Add bee hoon, 2 tbsp each of oyster and light soya, stir fry for 3-5 mins. 
  5. Add in prawn stock to bring it to boil (Stock level about cover bee hoon). 
  6. Once the stock has started boiling, add in the prawns, fish cake, cuttlefish and simmer till the bee hoon is softly cooked. 
  7. Lastly add salt and pepper to taste, dish and top with shallots, spring onion and coriander.


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Roasted Chicken with Mushroom Chardonnay Sauce by Arizza Kristha Tuazon‎

Ingredients
1 whole chicken
1 cup cooking cream
1/4 cup Chardonnay
4-5 pcs. white button mushrooms, quartered
2 cloves garlic, minced
1 tbsp butter
Salt and pepper
Softened butter (to rub on chicken)
Baby spinach (to garnish)
Truffle oil (optional)

Brine
½ liter water
1 head garlic, crushed
1 onion, sliced
1 tbsp black peppercorns
2 bayleaf
3 tbsp sugar
4 tbsp salt
1 lemon, cut in half
1 tsp dried oregano
1 tsp dried rosemary
1 tsp dried thyme
½ liter ice water


Method
1. Clean the whole chicken and cut in half.
2. Combine the brine ingredients in a pot, except the ice water. Bring to a boil. Cover and turn off the heat. Let sit for 10 minutes.
3. Pour ice water in a bowl. Combine with the brine water and mix well.
4. Put the chicken in a ziplock bag. Pour the brine mixture. Seal and refrigerate for 24 hours.
5. Take out the chicken from the brine and pat dry. Leave inside the fridge uncovered for at least 1 hour to dry. (I left mine for 24 hours)
6. Preheat oven at 190degC.
7. Lightly season both sides with salt and pepper. Press to stick. (Note: The chicken has been brined with salted water so go easy on the seasoning at this stage.)
8. Rub softened butter on the chicken skin.
9. Roast chicken at 190degC or until cooked through.
10. During the last 10 minutes of roasting, prepare the sauce.
11. Melt the butter on the pan. Add in the minced garlic and saute til fragrant.
12. Add the mushrooms and pan fry until brown in color. Season with salt and pepper.
13. Add in the Chardonnay on medium heat and let it boil until reduced in half.
14. Add in the cooking cream and simmer until the sauce has thickened. Adjust seasoning with salt and pepper.
15. Turn off heat. Drizzle with truffle oil if desired.
16. Take out chicken from the oven once cooked and let it rest for at least 5-10 minutes.
17. To plate, pour the sauce on a wide bowl. Put a few leaves of baby spinach and place the chicken on top.



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Hokkien Mee by Doreen Low Shi Yin


Ingredients
- hokkien flat noodles
- Xiao bai cai
- fish balls
- prawns
- lean pork meat
- garlic
- cornflour
- dark soy sauce
- oyster sauce


Method
- marinate the meat with corn flour, soy sauce, oyster sauce & sugar
- before cooking, blanch the noodles in boiling water to rid the oil
- heat the wok & stir fry garlic
- once heated up, pour some water in it then add in the meat, veg & noodles
- simmer then add in the fishballs & prawns
- add in the dark soy sauce ( I added 2 tablespoons) depending on individual taste
- put in some cornstarch solution to thicken
- add some pepper n is ready to serve! ☺

P/s: u can substitute the ingredients depending on your liking!



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Pandan Swiss Roll with Gula Melaka Coconut Cream filling by Andrew Lim


Preheat oven to 160 Deg Celcius
Line Swiss roll pan. Mine was a 10' x 13' pan.

Ingredients A
4 egg yolks
50g castor sugar
20g oil
40g coconut milk with Pandan extract ( blended Pandan leaves with coconut milk to extract the Pandan extract)
80g cake flour
A pinch of salt

Whisk egg yolks with sugar till light and fluffy. Add in oil and coconut milk + Pandan extract.
Whisk till evenly mixed.
Fold in sifted flour and mix well till there are no clumps. Set aside

Ingredients B
4 egg whites
30g castor sugar
1/2 tsp of Cream of Tartar

Whisk egg whites in a clean bowl with clean whisk. When the egg white turns frothy, add in the sugar bit by bit. Also add in the Cream of Tartar. Whisk till meringue turns to stiff peaks.

Scoop 1/3 of the meringue and fold with ingredients A. Repeat till all your meringue is used up.

Slowly pour from about 6 to 8' high from the pan to pop the bubbles. Once the batter had all been poured. Lift up the pan and drop it a few times to burst more air bubbles and to flatten the top.

Bake for 12 mins. Then rotate the pan and bake for another 15 mins.
Test for doneness by using a toothpick.

Take out the cake and drop the pan from at least 12' high. Repeat. This helps prevents the cake from shrinking too much.

Leave on a wire rack to cool.



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