Friday, August 21, 2015

Naan by Mou Samadder


Ingredients

All purpose flour (maida) -2 cup
Dry yeast1 tbsp
Sugar1 tbsp
Salt1 tsp
Water1/4cup, warm
Curd1/4cup
Milk 1/4 cup
Baking soda 1/4 tsp
Butter or ghee 1 tbps


Method

To Make Naan Dough

In a bowl take lukewarm water and mix dry yeast, sugar..Stir till dissolves the yeast & wait for 5 min , if it is active then add salt.
In another bowl take plain flour (maida) and add yogurt, 1/2 of milk and activated yeast water.
Mix well using spoon or hand and knead into dough. Add more milk while kneading if required.
Cover the naan dough with a moist kitchen towel and keep aside in a warm place to rest for 1 to 1.5 hour.
The dough will doubles as the yeast activates. Once ready divide the naan dough into roughly equal size dumplings.

To Make Naan On Tawa

Take each naan dumplings on a dusted board and roll into naan using rolling pin.
Alternatively you can make naan with hand stretching the dough in naan shape.
Turn on the gas and keep tawa to preheat.
Turn the naan to other side and apply water using hand.
Place the naan on hot tawa wet side down .Gently press using hand to stick in on tawa.
Cook for 1 min on high flame.
Turn the tawa upside down on gas flame .
Move the tawa carefully on flame to cook naan evenly.
Take the naan in a serving plate and smear some butter.
Cook remaining naan dumplings using above steps.
Serve naan hot with any curries you like... Enjoy !!!



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Soft fluffy plain milk loaf by CookingMama MickeyPiggy


Ingredients

300g high protein flour
20g caster sugar
6g salt
1tbsp milk powder
4g yeast
190ml cold water
25g butter


Method

1. Mix (flour, sugar, salt, milk powder, yeast) until well. Add cold water and mix until dough forms. Add butter and blend until the dough elastic and shine.
2. Cover the dough and rest for 50mins or until double the size.
3. Divide the dough into the portion that you prefer then roll the dough up. Put into greased baking tin and let it rise for 45mins or until 80% full and cover up.
4. Bake in preheated oven 210c for 40mins then remove the bread from the tin.



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Fried Laksa chicken Mee Tai Bak by Esther Tho

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4 Servings

Ingredients

1/2 bottle Ayam brand Laksa paste
2 pkts Kang Kang MeeTai Bak
1 pkt Kara coconut milk (65ml)
1/3 cup Evaporated milk
1 cup hot water (adjust to your preference for semi wet)
1 box Taupok (cut)
Fish cake (slice)
300g chicken (cut to pcs or strips) / Prawn (if you prefered)
Veg / bean sprout (your preference)
3 eggs for plain omelette
1 tsp mince garlic
Laksa leaves (chopped)
sugar & salt to taste

Method

1. Pre-wash MeeTai Bak with hot water, drain and set aside.(this is to get rid of the excess oil)
2. Fried chicken/prawns, veg and sliced fish cake with mince garlic.
3. Put in the Laksa paste and Taupok, stir fry together with the rest a min.
4. Pour in hot water and coconut milk, let it boil till the Taupok is soaked.
5. Once Taupok is soak, add in the Meetai Bak. Stir well and let cook for 5-8 mins with lid on. (medium low heat)
6. Off heat, stir again. Cover lid back and wait for another 3-5 mins.
Serve with chopped Laksa leave.
Done.



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Chicken chop by Christine Tan


2 pcs of Boneless thigh meat (skin on)
Slice the chicken meat with a sharp knife to allow the seasoning to absorb evenly
DUNNN slice the whole pc of chicken hoh…just a few cut on the top of the meat will do.

Marinate with the below for 1hr:
1/3 teaspoon garlic salt
1/3 teaspoon pepper
1/2 teaspoon sugar
1/3 teaspoon five spice powder
1 tablespoon sesame oil

Scoop 3 tablespoon of rice flour and 1 tablespoon of KFC flour
Add a little sea salt into the flour mixture..mix well all these 3 ingredients

Pan fry both side to golden brown and serve hot
U may use a spatula to gently press the meat so that the frying would be more even
Enjoy!



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Teriyaki Seafood Udon by Christine Tan‎

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Ingredients

3/4 pkt Udon
4 Prawns
Garlic (minced) Spring onion (chopped)
1 handful of thinly sliced cabbage
1 tspn Marumiya aka rice seasoning
1 tbspn Sweet sauce
1 tspn Dark soy sauce
1 tspn light soy sauce
Dash of pepper
1 tspn mirin
1 tspn sesame oil

Method

Heat pan..add oil and garlic..fry to fragrance
Add some water to boil udon and prawns
Once prawns are cooked (bring it up and put them in a bowl of ice water to remain it's QQ texture)
Add the cabbage into the wok and mix well with the udon
Add the sauces and let it cook till done
Off the stove and add in spring onions and mix well
Garnish with the pre cooked prawns and marumiya
Enjoy!



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Strawberry and peach tart by Zann Teo

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For the sweet tart base

100 gram icing sugar
170 gram butter
Pinch of salt
60 gram egg
170 gram cake flour
Sift cake flour and icing sugar tgt then pinch of salt mix well . Add in cold butter. Rub till look like breadcrumbs. Last add in egg . And form a dough . Keep it chill in refergertor for abt half hour to 1 hour .

Remove and bake in baking tin for tarts .roll nicely in the tin . Poke it with fork at the base . Put aluminium foil over then put green bean to bake for 20 to 25 at 170 degrees or till light brown .

For the creme

400 ml milk
1 teaspoon vanilla essence
4 egg yolk
60 gram sugar
26 gram plain flour
26 gram cornflour
Boil milk with vanilla essence till bubbles off it . Leave aside
Beat egg yolk with sugar using hand whisk till pale yellow . Add in both flour sifted and Beat till smooth Add in the warm milk slowly . And keep whisking at the same time .till smooth .
Bring the mixture back to boil . Keep whisking over the small fire . Till it curdle .
Done .
Spread over the bake tart . Add in yr preferred fruits!



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Tofu minced pork by Kelly Pang

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Ingredients

1 block of tofu (cubes)
1 pack of minced pork
2 cloves chopped garlic
1 stalk chopped spring onions
1 tbsp 豆瓣酱 (can use spicy one)
Oyster sauce
Dash of cooking wine
Little Sugar

* Additional ingredients: button mushroom, dice prawns

Marinade for pork

1 tbsp Light soya sauce
1 tsp Cornflour
Few drops sesame oil
Little sugar
2 tbsp water
Little pepper

To cook

1. Marinate minced pork for at least 15mins.
2. Fry garlic. Add minced pork. Break up the meat.
3. Add 豆瓣酱，oyster sauce, sugar. Mix well. Follow by a cup of water.
4. Once it's boiled, add tofu cubes & prawns. Simmer for few minutes. Add a dash of cooking wine.
5. Mix 2 tsp of cornflour with little water. Pour over wok to thicken sauce on high fire.
6. Garnish with spring onion & parsley. Serve on rice or as a dish.

* I used non spicy 豆瓣酱.



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Dhal by Lena Lai

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Soak for 2 hr, drain n wash till clean. Add water n cook till soft, about 30mins

Randomly mash the lentils.


Add in these.


In another pan, sauté 1 tbsp of mustard seeds, then add in curry leaves, onions, garlic, ginger n dried chillies till fragrant.

Add into the pot of dhal n vege, boil the vege till soft.

Add in 2 tbsp of sambar powder n stir till mix. Done.

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Steamed Thread Fin with Spinach by Helga Soo


Ingredients

600g Thread Fin (cut)
Some Spinach Leaves
2 tablespoons of Chicken Stock
1 teaspoon of Samsui Ginger Sauce

Sauce

3 tablespoons of Chicken Stock
1 teaspoon of Sesame Oil
1 tablespoon of Hua Teow Wine

Marinade Thread Fin for at least 1 hr
2 tablespoons of Light Soy Sauce
Dashes of Salt & Pepper

Method

Add 2 tablespoons of Chicken Stock into a 18cm Cast Iron Pot, place Spinach Leaves and follows by marinated Thread Fin. Pour Sauce over and add a little Ginger Paste on top of each piece of Thread Fin.

On High flame and when it is boiling, lower flame to Medium. Cover lid and 'hell' steam for 15 mins. Off flame and let it rest for 15 mins.



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Tuesday, August 18, 2015

Traditional Hainanese Kueh / 传统海南粿-蒸压粑 by Michelle Heng


My mother's recipe

Ingredients

400g old ginger
500g grated fresh coconut
250g granulated palm sugar
1200g glutinous rice flour
50g plain or rice flour
20g salt
Water
Pandan leaves

Steps

1. Shred old ginger finely (cut diagonally along the grain/fibre of the ginger) and air dry them in a colander overnight (or up to one to two days).
2. Fry the ginger in a non stick pan (without any oil) over medium high heat till they almost dry up (a little brownish & crinkly), takes about 15-20 mins.
3. Add palm sugar and grated coconut and stir thoroughly. Fry till the palm sugar melted and coat all the ginger and grated coconut. Ensure these are thoroughly coated, cooked and not wet so that the coconut won't turn bad when left in the open air environment (not overnight though). This step would take about another 15-20 mins.
4. Remove from heat and set aside to cool.
5. Dissolve the salt in a jug of room temperature water.
6. Combine the two types of flour in a big mixing bowl, make a hole in the centre and pour in some water. Knead the flour into dough and add water a little by little throughout the kneading process. The dough is ready when it no longer sticks to your hands.
7. Boil a pot of water with a few knotted pandan leaves.
8. Apportion the big dough into 50-60g balls (make about 40-50 balls).
9. Roll the ball of dough in your palm then slowly flatten it to look like a patty ensuring about 1cm thickness for each dough patty.
10. Slide the dough patty into the hot water to cook, let it cooks a further 3-5mins after they float onto the surface. This is to ensure the centre of the buah is cooked through.
11. Scoop up the buah and drain. While it is still hot, coat the buah thoroughly with the ginger/coconut mixture.
12. Bon appetit!

Notes

1. I do steps 9-11 almost concurrently. While waiting for the next batch of buah to be cooked, I coat the earlier batch of buah.
2. There are other recipe that will also include ground peanut and sesame seeds. Just add these 2 ingredients into step 3. My Hainanese clan prefer the buah without these 2 ingredients.
3. As with any traditional kuehs, one can adjust the ingredients accordingly (eg add more ginger or palm sugar etc) to one's preference, there's no right or wrong.



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Monday, August 17, 2015

Fermented Beancurd Chicken Wings by Cassandra Chee

Ingredients

16 pcs of chicken mid wings, chopped into halves
1 stalk of spring onion, chopped
1 stalk of chinese parsley, chopped

For marinate

2 pieces of fermented bean curd
2 tbsp Chinese wine
I inch of ginger, sliced
1 clove of garlic, finely minced
1 tbsp soya sauce
1 tbsp cornflour
1 tsp sesame oil
Pepper

Method

Marinate chicken for at least one hour.
Bring out to room temperature before cooking.
Steamed for 15 mins.
Add spring onions and switch off fire.
Garnish with chinese parsley.


Notes

Use a sharp chopper to chop the wings to ensure a clean cut on the bones. Rinse and remove any bits of crushed bones, if any.
Adding some chopped chilli padi will be nice too.


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Sunday, August 16, 2015

'Freezer to Oven' Bread buns by Lena Lai


A:
100gm warm water
50g sugar
3 tsp yeast

B:
500gm Bread/ high protein flour
30gm milk powder
2 eggs (110g)
30gm condensed milk
50gm coconut oil
75gm water
1 tsp of salt

Method

Mix A n wait till it foams (activate yeast)
Mix B into A n knead till pass window pane test

Oil a big bowl, let the dough rest n proof.

1st proofing - abt 1 - 1 1/2 hr depending on weather condition, till double in size. Punch down n shape buns.
2nd proofing - let the buns proof halfway. Straight into the freezer.

To thaw
1. Straight fr freezer into oven with a pot of hot boiling water. Hot pot sitting at the bottom of oven, buns' tray on wire rack just above the pot. Thawing n proofing need abt 1 1/2 hr, then bake for 12 mins at 160c (n again, diff oven diff temp)

Or

2. Before kissing ur bed, transfer the buns fr freezer to the chilling side. Leave it overnite. Buns shud be thawed n soft to touch. Straight fr fridge/chilling side into the oven with a pot of hot boiling water. Hot pot sitting at the bottom of oven, buns' tray on wire rack just above the pot. Let it proof for abt 35 mins.

Take the buns out, put into the microwave oven or some warm place. (I put the tray on top of the pot in the microwave oven). Pre heat oven for 10 mins n u can start baking now. Then cool the buns. I just leave it on the island bar n drive my kid to school. Came back, fresh buns for breakfast.



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Spiced chicken by Zann Teo


Ingredients

I use 2 kg of chicken drumsticks cut into 3 parts
2 teaspoon cumin powder
2 teaspoon fennel powder
1.5 teaspoon Coriander powder
2 teaspoon chilli powder ( add more if want more spicy )
1 teaspoon tumeric powder
2 tablespoon curry powder for meat type
1 tablespoon cornflour
1 tablespoon salt

Blended

5 lemongrass only the head
10 garlic
10 shallot
Thumbsize ginger
Thumbsize blue ginger
Some water blend well.

Method

Mix all ingredients together with the blended ones .
Marinate for several hours
Deep fry till cook.
Enjoy!



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Marble chocolate chips cookies by Jeannie Lee‎


Ingredients
180g salted butter
180g icing sugar
2 eggs
1/4 vanilla essence
10gm cornflour
350g all purpose flour
1/2 tsp baking powder
Choco chips (optional)

Method
Mix butter n icing sugar together. Add in eggs n follow by vanilla essence.
Add if sifted flour and baking powder and add in chocolate chips (optional)
Bake at preheated oven 170°C for 20min or till cooked.



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Lemon Steamed Fish by Jass Kwong


Ingredients

Fish (I use 白昌）
1 lemon
Thin slices of ginger
1-2 Tomato
Chilli padi (sliced)
Salt
Olive oil

Method

1) Cut lemon into half

2) Use half of lemon to marinate the fish (by squeezing lemon juice around the fish) together with salt

3) Soak tomato for few hours with water to remove toxic

4) Add all ingredients on top the fish and steam for 10-12mins (depend on size of fish)

5) Add abit of olive oil on top of fish after it is steamed

Ready to serve!



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Fried Macaroni by Rachel Leong

Ingredients

1 packet macaroni
3 chicken thighs
1 can button mushrooms
1/2 can luncheon meat
1 egg
1 tbsp chopped garlics

Seasoning

3 tbsp oyster sauce
3 tbsp tomato sauce
2 tbsp sambal balacan
2 tsp sesame oil
Salt and pepper to taste

Method

1. Heat a pot of water till boiling. Add chicken thighs and a pinch of salt to the boiling water. Once chicken is cooked, dish out and set aside to cool. Keep the water.

2. With the same pot of water used to poach chicken, add macaroni and cook till al dante. Drained macaroni and run it under cold tap water. Set aside.

3. Shred chicken thigh into thick slices. Cut button mushrooms into half. Cut luncheon meat into cubes.

4. Heat oil in wok over medium high fire. Add garlic and stir fry till aromatic. Add chicken, button mushrooms and luncheon meat, continue stir fry. Lastly, add macaroni and mix well with all ingredients.

5. Add oyster sauce, tomato sauce, sambal balacan, sesame oil and pepper to macaroni. Mix well.

6. Move macaroni to one side of the wok, add some oil, crack an egg and scramble it. Mix scramble egg and macaroni well. Ready to serve.



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Steamed chicken thighs with chicken essence by Yenn Theng Teo

Ingredients

• Whole Chicken thighs (全退)
(I used 4 pcs & cut them into 3 parts. You can use whole pcs, if preferred.)
• Black fungus
(I used fresh ones about 3-4 pcs, cut into strips. Use more if u like it. )
• Wolf berries (tablespoonful)
• Chicken Essence (1 bottle. I used the one with American Ginseng so it did taste abit bitter & 'Kum Kum'. If you don't like bitterness, can use the original one without any herb and will not have bitter taste.)

Marinade

• Ginger juice (1 tsp. grate and squeeze the juice)
• Soya sauce ( 1 tbsp)
• Pepper
• Sesame oil (1/2 tbsp)
• Oyster sauce (optional. I add a little)

Method
  1. Marinate chicken thighs for about 1/2 hr or more in fridge.
  2. Plate the chicken pieces and top with ginger slices n wolfberries.
  3. Before steaming, pour half of the chicken Essence to the chicken [I pour half at this stage (to enhance some flavour when steaming) but u can pour all at the end too.]
  4. Steam on medium high for about 15 - 20 mins. (Before turning off fire, pour remaining Essence on top.) Enjoy!



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Sliced pork & liver with ginger & spring onions by Amelia Renee Lim


Buy the soft pork, I dunno what it call in English but it's longish type (yo ji bak) in hokkien I think.

Slice then marinate more than 1hr with 1 tbs dark soya sauce, 1tsp light soya sauce, sesame oil, corn flour & pepper.

Oil wok with sesame oil & olive oil, sautee slice ginger & spring onion ends till fragrance then add slice pork, medium fire all e way, toss abit then add 1 tbs thick dark soya sauce, 1tbs watery dark soya sauce, sugar 1tsp, toss n add 1/2 cup water, gravy very shiok with rice so can add little bit more if u wan.. Taste it, add spring onion before dish up.. Done!

This recipe can add pork liver very shiok, but add before spring onion, fast hand else overcook for liver, liver cut thinner n marinate with light soya sauce, corn flour n pepper.



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Black Pepper Crab by Samirah Hamza

Ingredients

6 fresh mud crabs (about 1 lb each)
Oil for deep frying
6 tablespoons butter
2 shallots, thinly sliced
12 cloves garlic, very finely chopped
1 1/2 inch of grated ginger
1 tablespoon ground coriander
1 tablespoon salted soya beans, mashed
2 tablespoons dried prawns, roasted and ground
2 tablespoons black pepper, ground coarsely
1/2 cup curry leaves
10 red or green bird’s-eye chilies, chopped
6 tablespoons kicap manis
2 tablespoons black soy sauce
3 tablespoons sugar
3 tablespoons oyster sauce
½ tsp Ground White Pepper
3 Tbsp Worcestershire Sauce
1 cube Chicken Stock (knorr brand)

Directions

1. Clean the crabs and cut in half, discarding the spongy “dead man’s fingers.”

2. Smash the claws with a cleaver to allow the seasonings in.

3. Deep fry the crab until fully-cooked, drain and set aside.

4. Heat a wok, melt butter and put in shallots, garlic, ginger, ground coriander, salted soy beans, dried prawns, black pepper, white pepper, curry leaves and chilies. Saute till fragrant.

5. Add in oyster sauce, kicap manis, soy sauce, Worcestershire Sauce, sugar and chicken stock cube. Allow it to simmer.

6. Then add crab. Cook for 5-10 minutes until the crab is fully coated with sauce.

Try it and let me know how it turns out.



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Steamed tofu with minced pork and century egg by Tay Ai Whey

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Ingredients

1 cube Silken Tofu
1 century egg sliced into smaller pieces
80g minced pork
2 stalks of spring onion
1 tablespoon oyster sauce
2 tablespoon light soy sauce
1/2 tablespoon sesame oil
100ml water
Seasoning (salt, sugar and white pepper) to taste

Method

Steam the tofu for 5 minutes and then set aside.

Heat up a wok with some oil and stir fry the minced pork.

Add in the water, oyster sauce and soy sauce, and bring to boil.

Add spring onion and sesame oil plus the seasoning as stated according to your own taste.

Quick stir for 30 seconds and pour contents onto the steamed tofu. Lay the sliced century egg on and around the tofu.

Serve hot with rice and enjoy.



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Stir-fried Prawns with Tomato by Lily Tan


(serves 4)

Ingredients
- 16 big prawns (deveined, trim-off legs and antennae, do not remove head and shell)
- 2 tomatoes
- 1 onion (cut into wedges)
- 3 slices of ginger (mashed)
- Spring Onions or Parsley (for garnishing)
- Tomato Sauce (3-4 tbsp)
- Sweet Chilli Sauce eg. Maggi, Lingham's, SINSIN (1 tbsp)
- Chinese Cooking Wine, Salt, Sugar

Steps
1. To remove tomato skin, bring a pot of water to rolling boil and drop tomatoes in gently. Let it boil for about 20secs or when skin begins to peel {do not over-boil, remove as soon as there is a slight peel}. Remove tomatoes; leave it to cool off slightly (or drop in ice water) before peeling off the skin. Then cut them into cubes (approx. 1.5cm) and set aside.

2. Heat wok with oil, when hot, put in ginger and onions and stir-fry for 1 min. Turn to high fire, put in tomatoes and then the prawns {do drain well before cooking}. Keep stirring till prawns turned red.

3. {To be done swiftly, else prawns get overcooked} Add tomato sauce and chilli sauce (may add more if preferred) and season with salt and sugar to taste. Lastly, enhance flavour with a dash of Chinese cooking wine. Garnish and ready to serve. Enjoy!



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Baked Apple Pie Roll Ups by Tay Ai Whey

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Ingredients

10 slice white bread
1 can apple pie filling
80g melted butter
100g caster sugar
1 teaspoon cinnamon

Method

Preheat oven to 180°C

Cut the crusts off the bread and roll each side flat with a rolling pin. Mix cinnamon and sugar on a small plate.

Pour the apple pie filling onto a plate. Put about 2 tablespoons apple pie filling on each slice of bread and roll up.

Dip each piece into melted butter and then roll in the cinnamon sugar.

Place seam side down on a parchment lined pan and bake for 15 minutes. Serve warm. Enjoy!!!



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