Thursday, August 13, 2015

Black bean paste fried with fish head & bittergourd by Janice Looi‎


Ingredients

One fish head ( chop to small chunks)
One bittergourd
Black bean paste 1pkt
Ginger/garlic/chilli padi

Method

1. Cut bittergourd into rectangular shape, rub w salt for 10mins, then rinse. Parboil for awhile n set aside.
2. Marinade fish w salt n pepper n wine. Shallow fry the fish n set aside.
3. Fry black bean paste/ garlic/chilli padi/ ginger till fragrant, add in fish n bittergourd, drizzle soya sauce n wine around the side of the pan, gv a few stir, add in water n bring to a simmer.
3. Add sugar n pepper, taste test the flavour to ur liking. Lastly, add in cornflour solution n stir.
4. Serve n enjoy!


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Tandoori Chicken by Rita Choo

Ingredients

5 chicken legs (about 1.2 kg)
1 tbsp soy sauce (or 1 tsp salt)
1 lemon, juiced
1 1/4 cups plain yogurt
1 medium onion, finely chopped
2 cloves garlic, minced
1 tsp grated fresh ginger
2 tsp garam masala
1 tsp chilli powder (or cayenne pepper)
1 tsp orange food coloring
2 tsp coriander leaves, finely chopped

Directions

1. Remove chicken skins and cut 2 slits lengthwise into each chicken leg. 2. Marinate chicken with soy sauce and lemon juice. Set aside for 20 minutes.
3. Mix yogurt, onion, garlic, ginger, garam masala, and chilli powder until smooth in a bowl. Add in food coloring and mix well.
4. Spread yogurt mixture over chicken. Cover and refrigerate for at least 6 hours, preferably overnight.
5. Arrange the chicken legs on baking tray laid with baking sheet. Grill in oven with preheated temp of 230C for 25 to 30 minutes, or until chicken is done.
6. Garnish with coriander leaves.



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Black Promfret with garlic and chillies by Peggy Siow


Ingredients

1 pc black promfret 800gm to 1kg
15 cloves of garlic
6 red fresh big chillies + 2 chilli padi (remove seeds)
1 1/2 thsp oyster sauce
1 thsp light soya sauce
1/2 thsp black soya sauce
dash of pepper
1 thsp of white sugar
200ml water
2 thsp cooking oil
a little salt
1/2 cornflour

Method

1) Wash n clean the black promfret, pat dry n rub a little salt n 1/2 thsp cornflour n put aside for abt 5 mins.
2) Heat up the wok n add in 1 thsp oil, when is slightly hot, put in the promfret n fry till both sides golden brown. Dish it up n put aside and prepare the sauce.
3) Chopped coarsely both garlic n chillies.
4) Heat up the wok again, add 1 thsp oil, add in garlic first. Saute the garlic for abt 1 min n add in the chopped chillies... stir till u r able to smell the fragrant of garlic n chilli then add in all the seasonings..n the water.
5) Let it boil for abt 2 mins n finally put the black promfret back to the wok n let the fish simmer in the sauce for another minute and then yr fish is ready... dish it up! Hope u guys will love it!



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Siew Mai by Dolly Lee‎


(Makes 50)

Ingredients

200g lean pork (dinely diced)
80g pork fats (finely diced)
250g shelled prawns (finely diced)
15g mushroom (finely diced)
50 pcs siew mai wrappers

Seasoning

1 tsp salt
1 tsp pepper
1 tsp light soy sauce
1 tsp sesame oil
1 tsp msg (optional)
2 tsp fine sugar
2 tsp cornflour

Method

1. Mix ingredients and seasoning.
2 Place portion of fillings on wrapper and fold up around the sides.
3. Steam over high heat for about 10 mins.

Note: I used minced pork. As I asked for some fats in the minced pork, I reduced the pork fat to 40g. I bought the round shaped wanton wrappers. I only made 20 pcs, each with about 2 Tbsp fillings. Size is bigger than what you would normally get from stalls. As its bigger, I steamed the siew mai for 15 mins. I used finely diced carrots for decoration.

Next attempt I will add more cornflour as the fillings was abit crumbly. My brother thinks that if I make them smaller, then there's no need to add cornflour as they will be eaten whole.



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Apom by May Chong

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Ingredients

A
Rice flour 250g
Yeast 1/4tsp
Egg 4
Castor sugar 100g
Water 280ml

B
Coconut milk 300g

Method

1. Mix well A until sugar dissolve, set aside for 2 hours.
2. Add in B mix well.
3. Heat up wok, wipe a thin oil into thw wok for only one time.
4. Use small heat, pour 1 ladle batter into wok,use glove hang up 2side of the wok and quickly make a circle round to make a nice round shape, deep-fry slowly until golden brow, serve.



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Cabbage rolls by Cassandra Chee

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Ingredients

24 wong bok leaves

Fillings

400gm pork shoulder butt, minced
200gm threadfin, minced
1 spring onions, chopped
1 inch ginger, minced
1 garlic, minced
1 egg
Soya sauce
Chinese wine
Sesame oil
Pepper

Sauce

3/4 cup soya sauce
1 small rock sugar
1 tsp Chinese wine
3 cloves garlic, chopped

Method

For Sauce

Fry garlic until golden brown. Remove crispy garlic & set aside. Using its oil, simmer & stir rock sugar with soya sauce & Chinese wine until sugar dissolved. Set aside.

For Cabbage Rolls

1. Blanch wong bok until softened.
2. Mix the filling & set aside.
3. When wing bok leaves are cooled, spoon 1 tbsp of fillings into hardy part of the leaf. Seal the sides with leaf & roll until filling is completely wrapped.
4. Steam for 10 mins.
5. Discard liquid.
6. Add sauce into cabbage rolls & garnish with garlic crisps & parsley.



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Tuesday, August 11, 2015

Laksa Spaghetti by Sugar Ng


Ingredients

Laksa Paste
Hei Bi ( Pound)
Shallots (diced)
Spaghetti
Coconut cream
Laksa leaves

Method

Concurrently boil your spaghetti till almost al dente,drizzle oil and blanch the other toppings set aside.
Fry the hei bi till fragrant. Add shallots fry till fragrant.
Fry in laksa paste ingredients
Make sure u cook with enough oil., throw in pieces of laksa leaves.
Add water ,stir , add taupok,cook awhile add coconut cream.
Throw in your spaghetti, to cook awhile let it absorb some flavor.
Dish out , top with your favourite ingredients and sprinkle laksa leaves.



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Durian puffs by Jensie Tan

Ingredients

125g unsalted butter 
150g plan flour 
225 water 
4 eggs 
15g sugar

Method

1) Put in butter, water and sugar in the pot and use low fire to cook until butter and sugar melt.
2) Remove the pot from the fire and pour in flour. Stir until all mix together.
3) Bring to mixer to beat for 5 mins to let it cool for awhile and add in the egg one by one. Add each egg and beat for 3 mins.
4) Use the pipping bag to pipe in the baking tray with baking paper, spray water before put in n bake 
5) Bake 200 degrees at 15min and change to 175 for 10mins. Pls note that can't open the door during baking 
6) Baked until golden brown and let it cool before adding the filling

Durian filling 

200 g durian
150g whipping cream (I put 120g )


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Monday, August 10, 2015

Chwee Kueh by Jeannie Lee


Ingredients

Toppings

150gm Chai poh
10 chopped garlics
1/2tsp dark soy sauce
1tbsp sugar
3 tbsp cooking oil

Wash and rinse chai poh in a sieve to remove excess water.
Heat up a pan, add in 3 tbsp cooking oil. Add garlics and fry till fragrant. Add chai poh, sugar and dark soy sauce. Ensure there is sufficient oil to cover over the chai poh.
Fry chai poh till fragrant over low heat.
Set aside to cool.

Chwee Kueh ingredients
150gm rice flour
10gm wheat starch
10gm corn flour
10gm tapioca flour
1/2tsp salt
1tbsp oil
400ml water
230ml boiling water

Method

Mix all dried ingredients with 400ml room temperature water.
stir well.
Add in 230ml boiling water into the flour mixture and stir well.

Grease chwee kueh mould with oil
In a steamer pot, place chwee kueh mould and steam for 3mins.
Stir well flour mixture and pour mixture into mould and cover.
Steam over high heat for about 15mins.
Allow the cooked chwee kueh to cool a little before unmould.
Top with chai poh before serving.
Enjoy.


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Sunday, August 9, 2015

Slow Roasted pork shoulders with apple cider sauce by Quek Zong Ye


Ingredients

1. 1kg Pork shoulder cut with skin on
2. 1 spring rosemary
3. 1 spring Thyme
4. Salt and Pepper
5. Fennel Seeds. Basil Leaves
6. Apple Cider ( alcoholic cider)
7. Apple Juice
8. Fresh Cream (whipping cream will work too)
9. Dry White Wine

Method

1. Score the rind with a knife at about 1cm intervals. ( i did the scoring vertically and horizontally)
2. Marinade with crushed fennel seeds, basil leaves, black pepper, salt on all surface.
3. Place a spring of rosemary and thyme in the middle, roll up the chunk tightly and secure it with butcher's twine, skin side facing outwards. ( a 100% cotton string will work )
4. preheat oven to 160'C
5. place the pork in a baking pan and roast on middle rack for 60 mins basting the surface with the liquid collected in the pan.
6. at the 60 mins mark, pour a cup of dry white wine into the baking tin and continue for another 60 mins.
7. remove pork from the oven ,bast the surface of the skin with the juices and tightly pack it in aluminium foil. allow it to rest for at least 10 mins.

The Sauce1. In a sauce pan , pour in 1 cup of cider and bring it to a boil, till the alcohol evaporates, add in 1 cup of apple juice, keeping it in gentle boil, till you get a slightly syrupy consistency, make sure it does not caramelize
2. mix in a dash of fresh cream and stir,
3. pour in the juices collected from the roast, season with salt and pepper.


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Lo Mai Gai by Jeannie Lee

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Ingredients

1/2 kg glutinous rice - soak half hour
400gm chicken breast - slice
2pcs lean chinese sausages - diced
10pcs dried mushrooms (wash & soak till soft)- cut into half
1tbsp light soya sauce
1/2 tbsp dark sauce
1tbsp oyster sauce
1/2 tbsp chinese cooking wine
1/4 tbsp sesame oil
1tbsp ginger juice
1tsp sugar
pepper n salt
1 tbsp corn flour

Marinate the chicken and mushrooms with the seasoning at least 4hours.

Season rice with 1tbsp light soy sauce
1tbsp dark sauce
1tbsp oyster sauce
1/4 tbsp sesame oil
2tbsp sugar
salt n pepper taste

Method

Mix all the rice seasoning with glutinous rice, add in 450ml water and put to cook in a pot till, about 30mins or less.
Once cooked, used a chopstick to loosen the rice.
In a aluminium mould, place diced chicken, mushroom n chinese sausage and follow by steamed glutinous rice. Press firmly.
In a big pot with some boiling water, place individual aluminium mould, cover and steam over med fire for about half an hour
Turn Lo Mai Gai on a plate and serve hot

Enjoy
Bon appetit

I used this aluminium moulds bought from Phoon Huat.


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Roasted beef by Quek Zong Ye

Ingredients

1. About 1.5kg of Your preferred cut of beef for roasting I used tenderloin (because target audience don't like fats) but I usually prefer fatter cuts )
2. A handful of Button mushrooms
3. One white onion
4. Butter
5. Fresh cream
6. Springs of Rosemary
7. Springs of Thyme
8. Salt and pepper
9. White wine vinegar / white wine
10. Chicken/beef stock

For the meat

1. Rub the surface of the roast generously with freshly crushed black pepper and salt.
2. With a butchers twine ( 100% cotton strings works too, make sure there is no polyester in it) tie the meat with a few springs of Rosemary and thyme tightly into a compact roll.
3. Leave the steak to stand for 30mins till it reaches about room temperature ( if you are using frozen meat, make sure you plan ahead to ensure the meat is fully thawed out at the core before you start cooking!)
4. (it helps to make sure that the steak is as dry as it can be on the surface before searing! Else u will end up steaming it) I used a paper towel to pad dry the surface)
5. Preheat a pan and keep heat on high to medium high, drizzle a little olive oil and bring it up to just before smoking, sear the beef on all sides to start off the crust formation and sealing. The juice in. ( you want that loud sizzling sound when your beef touches the pan. If not. The pan is not hot enough for searing!)
6. Remove the beef and leave it aside . Preheat oven to 180'C
7.Do not discard the caramelized meat juices ( brown bits) left after the searing you will need them for the sauce)

For The Sauce

1. In the same pan used for searing the beef, melt a little butter. Add finely diced onions and sauté until soft.
2. Add in a little white wine vinegar/ white wine and bring it to a boil, scraping all the nice brown bits from the searing into the mix
3. Add into the sliced mushrooms and continue cooking until soft.
4. Add in a little fresh cream followed by chicken/ beef stock and cook until slightly ticken. Salt and pepper to taste.

For The Roasting

1. Pour the mushroom sauce into a deep baking/ roasting pan
2. Place the beef right ontop of the sauce and send it into the oven.
3. Reduce heat to 160'C. Cooking time depends on weight of your roast. For a 1.5kg chunk I used 45 mins.
4. 5 mins before the planned time is up. Check the core temperature with a meat thermometer. Around 55'C for medium rare and 60'C for medium. ( remember the meat continues cooking and core temperature rises by 3 to 5'c even after you pull it out of the oven . So for medium rare it's safe to pull it out around 52'C and medium around 57'C.)
5. Wrap the beef tightly in a aluminum foil and allow it to rest for at least 15 mins before cutting ( if you cut into it now, you loose all the yummy juices)
6. Pour the sauce back into a sauce pan from the baking pan, bring it to a slow boil and add a lobe of cold butter to the sauce and allow it to melt stirring continuously. At this point you might opt to add a little more stock / cream to the mix of the sauce is too thick.

To serve

1. Slice the beef to desired thickness
2. Scoop a generous amount of sauce on a plate and place roast beef ontop.
3. Sides to serve with ( I used sautéed boiled potatoes and green peas) you can use anything from mashed potatoes to string means or salads.


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Baked Lobster Rice by Helga Soo

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Ingredients 

1 1/2 bowl Leftover Rice
1 Frozen Cooked Lobster - Defrost (bought from Song Fish at $14.00)
3 Holland Mushrooms (sliced)
1 Big Onions (chopped)
Some leftover Tomatoes (cubes)
2 Eggs
1 teaspoon of Minced Garlics
2 tablespoons of Olive Oil
Some Shredded Cheese

Sauce

1 tablespoon of Mentaiko
2 tablespoons of Stock
Salt & Pepper

Method 

(1) Heat Olive Oil, add Onions and Minced Garlics, sauté till fragrant. Add Tomatoes & Holland Mushrooms, stir fry till Mushrooms are cooked. Dish out and set aside.

(2) Same frying pan with little oil, add Rice and stir fry. Off flame, add (1) and mix well.

(3) Grease the baking tray and place Rice with ingredients. Add Lobster and pour Sauce over. Finally, spread Shredded Cheese on top follows by 2 Eggs and bake in a preheat oven at 190 deg cel for 10-12 mins.

As I couldn't find anymore Shredded Cheese in the fridge, I added Mozzarella Cheese.



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Bacon Bits & Holland Mushrooms Focaccia Bread by Helga Soo


Ingredients 

(1) 255ml Warm Water, 1/2 tsp Sugar & 1 1/2 tsp fast rising Yeast

(2) 360g Bread Flour, 1/4 tsp Salt

(3) 2 tbsp Olive Oil

Bread Toppings

(4) 1/2 tsp Dried Rosemary, 1/6 tsp Black Pepper, 2 1/2 tbsp Minced Garlics, 1/2 tsp Salt & 3-4 tbsp Olive Oil.

Prepare 33cm by 22cm Baking Tray

Method

1. Dough: in a big bowl, Mix (1) and let it sit for 10 mins. Add (2) into (1) and use hand to knead. The dough at this time is sticky, add 1 1/2 tbsp (3) Olive Oil and continue to knead for 5-8 mins. Use the balance 0.5 tbsp Olive Oil to rub the surface of the dough, cover it with a clinch wrap and let it rise till double its size.

2. Use 1 tbsp Olive Oil (4) to oil the baking tray then place dough in it. Use palm to press the dough to fit the tray then use a clinch wrap to cover it and let it rise for 45 mins.

3. Preheat oven at 205 deg cel for 15mins. Meanwhile add toppings and brush the top with Olive Oil (4).

4. Bake at 205 deg cel for 20-25 mins or till lightly brown.

You may keep the leftover bread in the fridge and toast it before consuming.. Nice!



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Jelly Hearts Cheesecake by Vicki Lai

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INGREDIENTS

Crusts (Bottom Layer )

300g digestive biscuits
150g melted butter

Cheesecake (Middle Layer)

500g Cream cheese - soften at room temp
1.5 tbl spoon Gelatin powder
1 & 1/4 cups boiling water
2/3 cups sugar
1 teaspoon vanilla extract
Strawberries cut into heart shape

Jelly (Top Layer)

1 Box Tortally Brand Strawberry Jelly Powder
1.5 tsp of Gelatin Powder
250ml of boiling water
150ml of cold water


STEPS

1. Grease a glass tray with butter, lay a sheet of baking paper over and grease the baking paper once through. (I using IKEA glass tray for baking)

2. Crushed digestive biscuits ( i crushed it by putting biscuits into ziplock bag and roll it with a rolling pin)

3. Grease the tray, mix the crushed biscuits and melted butte well till it resembles wet sand. Spread it evenly over the tray and press firmly to create the crust layer.
Cover and put in the fridge while you prepare the cream cheese layer.

4. Pour the boiling water over the gelatine powder and mix till everything is dissolved. Set aside.

5. In a bowl, cream the cheese and sugar till creamy and fluffy. Add vanilla extract and mix well. Pour the gelatine mixture into the cheese mixture and beat well. It should resemble milkshake.

6. Bring the tray out and poke some holes all over the crust with a fork. Pour the mixture on top of the crust. Leave it in the fridge for about 15 mins.

7. Meantime, cut the strawberries into heart shapes. Then gently place them on the top cheese mixture. Put into the fridge and let it set for at least 4 hours or overnight.

8. Prepare the Jelly layer by pouring the boiling water over the jelly powder and gelatine powder. Mix till everything is dissolved.(Do not follow the water level stated on the Jelly packaging)

9. Pour the cold water into the mixture and stir well.Set aside till it is completely cool. The pour over the Cheese layer In low position slowly and gently. (Pour high and too fast will cause the cheese layer to break)

10. Pop into the fridge and let it set for another 4 hours before cutting.

Tips

1. Cheese cream must be soften before mixing, otherwise taste won't be good.
2. Patience is needed for this recipe as you have to do this layer by layer. I leave my cheesecake mixture in the fridge overnight for it to harden before I pour in the jelly mixture.
The first time I failed because I pour in the jelly mixture too fast and the cheese layer mix together with the jelly layer.
3. If you don't have a glass tray, you can do it in individual cup too.

Enjoy!!



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Chilled Marinated Brinjal by Rachel Teo Ö‎


2 regular brinjals (sectioned into 2" long cuts)
1 clove garlic (chopped)
1 red onion (chopped)
2 stalks spring onion (cut)
2 tbs sugar
2 tbs white vinegar
3 tbs light soy sauce
Drinking water

Steam sectioned brinjals for 3-5min till cooked.

Mix the rest of the ingredients, add some drinking water or some more flavouring ingredients to the mixture to balance the flavour to your desired taste.

Tear steamed brinjal up, add to the mixture, chill in fridge till ready to serve.



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Pork floss with mayonnaise wrap by Tay Ai Whey

Ingredients

200g pork floss
8pcs QUIX Original Wrap
Kewpie Mayonnaise

Method

Spread Kewpie Mayonnaise on and around the wrap and spread some pork floss on top of the mayonnaise. Roll the wrap carefully to prevent the mayonnaise from dripping out.

Cut into half and put the pork floss wrap in the oven to toast at 180°c for 8 minutes. Serve hot and enjoy!



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Non baked peach cheesecake by Tay Ai Whey

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Ingredients

For the sponge base:

2 eggs
3 tablespoon sugar
5 tablespoon flour sifted
1/2 teaspoon vanilla essence

For filling
250 Philadelphia cream cheese softened
170g Greek Style yogurt
100g icing sugar
2 tablespoon lemon juice
10g gelatine soaked in 50ml water
1 tin of peaches in juices
120ml peach juice from the tin

For the topping of the cheesecake
125g canned peach (pureed)
2 tablespoon water
2 teaspoon sugar

Method

For the sponge base
Beat the eggs and sugar for 3 minutes.
Add in the sifted flour and vanilla essence and mix.
Pour into a spring form pan and bake at 180°c for 10 minutes.

For the filling
Soften the gelatine in water for 10 minutes and then dissolve by double boil. Set aside to cool.

Add icing sugar into the soften cream cheese and whisk to combine.

Mix the peach juices with lemon juice together and slowly whisk into the cream cheese mixture.

In a separate bowl, whisk the cream to stiff peaks and fold into the cream cheese mixture until smooth.

Once the gelatine have cooled, whisk into the cream cheese mixture to combine.

Pour the mixture over the sponge base and refrigerate for an hour.

For the topping
Mix all the ingredients together for the topping in a saucepan and cook on low flame for about 5 minutes.

Cool to room temperature.

Pour over the cheesecake (after cheesecake had been refrigerated for an hour) and spread it out evenly. Top with slices of peach and refrigerate overnight for best results.



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Salsa by Maverick Lim

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1 box of mini tomatoes
Half an onion
2 bunch of coriander
4 lime

Everything chop finely

Mix well and season with:
Pepper
Salt
Olive oil



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Spicy Pork Bulgogi by Rachel Teo Ö‎


1kg pre marinated pork bulgogi
A bunch of spring onions (washed and cut into 2" sections)
A red onion (halved and sliced)

Warm a mix of cooking oil and sesame oil, add sliced red onions and stirfry till the onions appear slightly opaque.

Add bulgogi pork stirfry till the pink of meat is gone.

Add sectioned spring onions and a small cup of water, stir fry briefly and cover the wok and turn off the fire. Let the dish sit in the wok for a few moments before transferring meats to a serving dish.

Sprinkling toasted sesame seeds on and serve with rice and lettuce.



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Stuffed tofu by Siew Boon Teo

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Ingredients

250g fish/prawn minced meat
100g minced pork
2 tbsp carrot dices or waterchestnut dice
1 stalk spring onion chopped
22-24 taupok (depends on how much u stuffed, last few alw become skinner)
1tbsp cornstarch
1 tbsp light soya sauce(depends on yr taste)
some pepper

Method

1. mix fish meat with minced meat, light soya sauce, pepper and cornstarch
2. add carrots/waterchestnut and spring onions and mix well
3. slid a horizontal hole on each taupok and stuff filling..
4. deep fry or shallow fry till crispy and golden brown..cooks quite fast..

I also tried before using 5-spice powder..ingredients of ngor hiang and seasoned like ngor hiang..also taste good..enjoy!!


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Nando's Peri Peri Chicken Combo by Wendy Kwan


Ingredients

900g chicken wings
0.5 lemon juice
0.5 tsp black pepper
1 - 1.5 tbsp Garlic Salt (McCormick)
4 - 4.5 tbsp Peri Peri Sauce Hot (Nando's)

Method

1) Mix well all the ingredients in a glass wear, marinate the chicken wings for 3 hours or overnight.
2) Arrange the chicken wings on the glass wear.
3) Bake the wings at 200C for 15mins per side, then increase to 220C for 10 - 15 mins or till cooked.
4) Ready to serve with rice and sauce.



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Yam rice by Pamela Gordon

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Ingredients

Pork belly (marinated with light soya sauce, cooking wine, sesame oil, a dash of white pepper)
Dried mushrooms (soaked and sliced)
Dried shrimps (washed and soaked)
1 dried scallop (soaked and shredded)
Chopped Garlic and shallots
Yam (cubed)
Rice (wash and drain water)

Method

1. Heat up 1 tbsp oil in wok and fry yam till brown. Dish and set aside.
2. Heat up 1 tbsp oil in wok and fry pork belly till slightly cooked. Dish and set aside.
3. Fry garlic, shallots, dried shrimps, dried scallop and mushrooms.
4. Add in pork belly, washed rice and yam. Fry slightly to mix all ingredients.
5. Add 2 tsp sugar, 1 tbsp light soya sauce and 1 tbsp dark soya sauce. Mix everything. Turn off heat.
6. Transfer all into rice cooker and add enough water to cook the rice. (I cooked 2 cups of rice so added 2 cups of water). Turn rice cooker on.
7. Serve hot with your favourite condiments. (Mine's fried shallots)


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