Wednesday, August 5, 2015

Steamed Cantonese Style Glutinous Rice by Judy Cho


Ingredients

Glutinous Rice – 1 Cup soak for at least 2 hours in the fridge, drained off excess water before ready to cook
Braised Peanuts ( I used canned type will do if you like soft)
Or fried peanuts ( prepared and pan fried ahead)
Hae Bee 10gm (Dried shrimps) soaked ahead for 30mins

Seasonings

Sugar ¾ tbsp
Salt 1 tsp
Oyster sauce 1 tbsp
Fish sauce or soya sauce 1 tsp
¾ cup of water to add slowly during frying process
Sesame oil
Mince garlic
1 tbsp of oil for frying
NO DARK SAUCE PLS !

Garnishing

Chopped Spring Onion
Udang Geragau (a bonus thought not necessary, very savory)
White Pepper
Shallots
Sliced Red Chilli and sambal (optional)

Instructions

1. Hit up wok and add oil and mince garlic to fry. Add Hae Bee into wok and stir fry
2. Drained your Glutinous Rice and add to wok and fry over medium heat, central heat.
3. Add your seasonings quickly, now gradually add some water and fry continuously . You will notice it dries up quickly and add a little water to keep the glutinous rice cook and turns grainy. Please do not leave it unattended carry on frying for 10mins on medium heat.
4. Once you have used up your water, your white glutinous will look ¾ cooked and still dried and not soggy.
5. Dish up and add some braised peanuts.
6. Transfer to a container or bowl and place in a steamer ready boiling water to steam for a further 5 mins, the steamer will cook quickly to give you a grainy texture still and not soggy.
7. Do not over steamed as your white glutinous rice will turn soggy and wet. Open your lid and check make sure your steamer top lid water won't overly drip into your white glutinous rice.
8. The end results will be cooked and grainy, not soggy.
9. When it's done, remove from your steam and garnished the top with your favorite garnishes.
10. Enjoy like the way it's done at your hawker center.
Note: These days it's very hard to get this dish at the morning hawker centers, not sure if its Teochew or Cantonese, but I believed it well blended within the dialect groups. Usually, I ordered from an old auntie who spoke Cantonese when I ask for Lor Mai Fun with Chee Cheong Fun.
This version is white and not dark mushrooms or peanuts glutinous rice which is usually a central kitchen prepared and supplied to stalls, outsourced word for the day

I am not a food blogger so the recipe is more on experiences and many attempts to perfect a good plate of White hawker style Lor Mai Fun.
Thank you

For the stir fry glutinous rice tips, please watch this YouTube video from HK. I did not adopt her ingredients. https://www.youtube.com/watch?v=cpovCwOo95c


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Mee Hoon Kueh by Rita Choo‎


Meehoon Kueh Dough (serves 4-6)

400g plain flour
1/2 tsp salt
some water
1 tbsp oil


Soup ingredients

200g minced pork
stock cubes of preference (ikan bilis, chicken or vegetable) to taste (I used chicken)
some ikan bilis (less than a fistful) (washed and rinsed) - optional
4 dried mushrooms (soaked in hot water, drained and sliced into strips)
some Caixin (washed and cut into finger length)
some fried ikan bilis
fried shallots for garnishing

Marinade (minced pork)

– 1/2 tbsp light soy sauce
– 1 tsp corn starch
– 1 tsp sesame oil
– dashes of ground white pepper powder

Method

1. Mix flour and salt in a mixing bowl. Add water little by little to form a smooth but not sticking to hand dough*. Knead for more than 10 mins.

2. Add oil to dough and knead. Separate into 4 portions and roll into balls. Cover with a damp cloth for at least 1/2 hour.

3. Marinate minced pork and shape into small balls. Keep in fridge until ready to be used.

4. Boil a pot of water, add stock cubes to taste and stir well. Add ikan bilis (to make it more flavourful) and mushrooms.

5. Pull the dough (as thin as one prefers) and add to the soup. Once the dough floats, dish out in bowls and continue with the rest of the dough.

6. Add minced pork balls, caixin to soup and boil. Add seasoning if necessary.

7. Top with fried Ikan Bilis and fried shallots before serving.

* If dough is too sticky (that means too much water was added), add a little flour (little by little) to 'correct' it and knead.


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Lemongrass & Black Pepper Chicken Midwings by Christine Tan


Ingredients
2 stalks lemongrass & 1 purple onion (chopped into smaller sizes and crushed - accumulate the juices.. set aside for marinating)
1 medium lime (squeeze the juice only)
1/2 teaspoon black coarse pepper
1 tablespoon sesame oil
1 teaspoon oyster sauce
1 teaspoon sugar
2 tablespoon potato starch
1 tablespoon AP.flour

Method
Mix all with about 12 midwings overnight (use a scissor to cut the midwing into half before u marinate them)

Deep fry till golden brown.. taste a lil peppery (not too strong..ok for kids) ..mild sweetness & tangy… with lemongrass aroma.



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Roast Ribeye by Vanessa Tay


Ingredient
1kg Rib-Eye Beef Slab
* I got butcher to cut into 1/2kg each slab

Marinate
1 tsp salt
2 tbsp Garlic Minced
1 tbsp Mustard Seed
* I used Hengstenberg
Black Pepper - plenty
➰ Marinate over nite

Method

Pre Heat oven to 220 deg bake for 10 mins

Start off with baking at 220deg for 10 mins
➰ This method is to cook the outer layer and lock in the juice within the meat, follow by slow roast to fragrant the meat

After baking for 10mins at 220deg.
Reduced temp to 180deg and continue to bake the beef for
30 mins if you like it rare
40 mins for medium
1 hr for well done



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Tuesday, August 4, 2015

Curry Chicken by Esther Tho


Recipe for 3-5 pax

Curry Rempah600g curry powder
20-25 shallots (small onion)
10-12 candle nuts
Oil for frying( I use coconut oil)

Method
1. Curry powder mix with some water till paste like. (Not to watery) put aside.
2. Blend peeled shallots and candle nuts with some water till puree like.
3. Heat wok with a good amount of oil to stir fry the onion mixture till brown. Keep stirring to prevent from burnt.(medium low heat)
4. Once onion is brown, add the curry paste to the brown onion and continue to stir fry till a darker mix.(remain as medium low heat)
5. Rempah is done. (You may keep the rempah once cool, tight container in fridge for future use)

Curry chicken
1/2 of whole chicken cut to pieces
5-7 medium potatoes cut to half
200ml Coconut milk
100ml Evaporated milk
1 cube Chicken stock(optional)
1 litre boiling water

Method
1. Rempah to stir fry with chicken & potatoes for about 5mins.
2. Add in coconut milk & evaporated milk, mix well.
3. Pour in water, add in the chicken stock cube, stir well and let it boil with lid for half an hour or till the chicken & potatoes are soften. Half way thru add in the salt & sugar to taste.
Done.


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Airfried Pumpkin on a Bed of Crispy Spinach by Michelle Heng


Ingredients
250g pumpkin
150g spinach leaves
1 tbsp self raising flour
1 tbsp butter
1/2 tsp salt
50ml milk
Olive oil

Steps
1. Pluck spinach leaves, wash and air dry overnight.
2. Blend 50g of pumpkin in milk, set aside.
3. Cut 200g of pumpkin into bite size and lightly coat with self raising flour.
3. Spray some olive oil on pumpkin and airfry in basket at 180 deg C for 8-10mins (depending on size). Once the pumpkin can be pierced through with a toothpick, its done, set aside.
4. Mix 1 tbsp olive oil into the spinach leaves and airfry the leaves at 180 deg C for 2-3mins. Cover the leaves with a net to prevent it from frying up onto the coil.
5. Shake the basket a couple of times during airfrying to ensure even frying of the leaves. Be watchful as leaves can turn brownish very fast, you want green and not brown looking leaves. Do in batches for easy handling.
6. Pour the airfried leaves into a big bowl and toss with salt before placing them onto a plate. Use a spoon to aid in tossing as the leaves are very brittle. You want as much whole leaves than smaller broken ones.
7. Melt butter in a skillet and add the pumpkin puree, stir till well combined and cooked through. Turn off the heat, toss in the bite size pumpkin and mix well before scooping onto the bed of crispy spinach.
8. Bon appetit!

Notes
1. Can deep fry both the pumpkin and leaves if you do not own an airfryer.
2. If deep frying, the leaves must be very dry to prevent oil from splattering all over.
3. Can do salted egg coating of the pumpkin instead of using the puree coating.



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Airfried Prawn Cracker Crusted Chicken Wings by Michelle Heng


Ingredients
3 pcs chicken wings
1 tbsp shaoxing wine
1 tsp garlic salt
1 cup ground prawn crackers
Olive oil

Steps
1. Marinade chicken wings with shaoxing wine and garlic salt for at least 1/2 hr.
2. Dredge chicken wings with ground prawn crackers, press firmly.
3. Spray some olive oil onto the chicken wings and airfry at 180 deg C for 15mins.
4. Bon appetit!

Note
Grind the fried koropok not the raw ones.


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Ban Chien Kueh by Ince Felice Danga Lila

,

Ingredients for the Batter150g plain flour
1 egg
30g sugar
1/2 tsp yeast
1/2 tsp baking soda
190ml water

Peanuts Filling
100g roasted peanuts
30g sugar (you can add more if you like to be sweeter)
1tbs toasted sesame seeds

Method
A. Pound the peanuts till fine and add mix in the sugar and sesame seeds.

B. Mix all the batter ingredients in the bowl until smooth and cover with cling wrap and let it stand out for 45 minutes next heat up your non stick pan and pour one scoop of the batter with small flame and then let the batter to break into bubbles than cover the pan n let it cook and dish out. Let it cool for awhile and spread some of margarine and sprinkle the peanuts on the pancake.

Noted: You can put spread of your favorites jams as well.
Enjoy guys.



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