Friday, September 11, 2015

Stuffed Prawns in Crispy Wonton Skin by Rita Choo‎




Ingredients

15 wonton wrappers (thinly shredded [please see image 1], use more if necessary)
12 large prawns (de-shelled leaving tails intact and rinsed)
100g raw prawn meat (finely chopped)
1 medium onion (finely chopped)
1 egg (scoop 1 tbsp* egg white for prawn mixture and beat the remaining egg in a bowl)
1/2 cup cornflour
salt & pepper to taste
oil for deep frying

Method

1. Make a slit along the inside of the prawns (ingredient no. 2 [please see image 2]).
2. Combine prawn meat (ingredient no. 3) & onion with salt & pepper to taste in a bowl. Add 1 tbsp* egg white, 3 tsp cornflour and mix well.
3. Using a fork, spread as much as possible of the prawn mixture in the slit of each prawn.
4. Coat each prawn with the remaining cornflour (see image 3).
5. Lightly dip each prawn in beaten egg and sprinkle with wonton wrapper shreds (rotate the prawn so that the wonton wrapper shreds wrap around the prawn (see image 4).
6. Heat oil for deep frying. Add prawns in batches and fry until golden brown. Drain on paper towels and serve immediately.

Notes

1. If there's remaining prawn mixture, spoon about 1/2 tsp of prawn mixture and wrap with the wonton wrapper then deep fry.
2. Prawns in Crispy Wonton Skin without the stuffing is yummy too!

Recipe adapted from Family Circle (Cookbook) ~ Yum Cha & Asian treats



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Beer Chicken Stew by Michelle Heng


Ingredients
10 pcs chicken mid joint wings
1 can Campbell Cream of Chicken soup
1 can beer (I used Heinekin)
1 big can button mushrooms (whole)
1 tbsp garlic (minced)
1 bay leaf
1 carrot
4 mini potatoes
Salt & pepper (to taste)

Steps
1. Cut carrot and potato into chunks.
2. Combine and whisk the beer and cream of chicken, set aside.
3. Fry garlic till fragrant then add and stir fry carrot and potatoes for 1-2 minutes before adding in the chicken wings.
4. Add button mushrooms, bay leaf, beer & cream of chicken mixture into the pot and mix well.
5. Bring to a boil, lower the heat amd simmer for 30 minutes. Stir regularly to prevent food from sticking to the bottom of the pot.
6. Season with salt & pepper just before turning off the heat. Serve hot with (lotsa) rice.
7. Bon appetit!

Notes
1. I have excluded the can of mushroom water as the beer provides more than enough fluid for this dish. May add if desired.
2. If you want thicker stew, simmer for 45mins instead of 30mins (the potato in stew will act as thickener so no need to add corn flour slurry.
3. Can use any beer of your preference, different beer will yield slight different taste. Slight or no beer after taste.



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Chilli Sauces by Jensie Tan


1) Indonesia Peanut Sauce 

250 peanut butter
250ml hot water
5 garlic crushed to paste
3 small chilli chopped fine
2tbsp fresh ginger chopped
2tbs brown sugar
30ml soy sauce
Mix all together


2) Indonesia Belachan 

6 big chilli n 4 small chilli
6 garlic 4 shallot cut half
2tbs Balachan fry or tost
1tsp sugar
1tbsp gulamalaka
1 big Tomato cut
Lime juice

Fry Big in chilli , garluc ,shallot n tomato untill soft add in balachan n off the fire add in gulamaka n melt
Take out n blend it
Add in lime juice /soy sauce a bit


3) Chinese Teochew Sauce 
2tbsp viniger
4 big chilli chopp
3 small chilli chopp
4 garlic chopp
1tbs sugar
1tbs light suace
Mix together


4) Japan Sauce 
Half Japan deep roasted sesame dressing (in bottle )
3 tbsp suki suace
1 tsp spring onion chopp
1 coriader leaf chopp
1 tbsp sesame oil
1 tsp sesame seed fry or tost
1 tsb fry peanut bland
Mix together


5) Dry Chilli Sauce 
6 Garlic chop very fine
30 g dry chilli soak n cut n blend
1tbsp coriander leaf chop fine
One tsp Salt
One tsp sugar
1tbsp sesame seed
Fry the chilli with oil n fry until the oil come out,add in salt sugar off the fire .
Scoop out n add in the coriander and sesame seed



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Pizza by Jensie Tan‎


150 g soft butter
100g sugar
15 g yeast
1 egg
1tsp salt
450g water
500g bread flour
500g plain flour

1) put all the ingredients except flours n beat at medium speed for about 3 min add in bread flour n plain flour n continue to beat into smooth dough n keep aside for about 25 min
2) cut into small pic about 50g to 60g n roll into flat round
Place on the pizza tray n rest for 10 min
3) mix the topping ingredients except mozzarella cheese
Spread the tomato sauce or pizza sauce with the filling n leave for 20min
Preheat oven to 200 c
Bake about 10 to 15 min add in cheese n bake another 1 min done



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Battered Prawns by Tan Poh Lian‎


1kg prawns

Mix the following for the batter...
250g flour
1 tablespoon Planta margarine
2 teaspoon salt
1 egg
Water

Deep fry using knife brand oil



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Rice Cooker Steamed Egg by Shuzhi Xu


Ingredients
2 eggs
1 packet of Swanson Chicken Broth
6 crab sticks(cut into pieces)

Method
1. Whisk eggs
2. Mix chicken broth with egg
3. Put crab sticks into a bowl, sieve mixture from "2" into the bowl.
4. Knock base of the bowl against table to allow air to escape from egg mixture.
5. Put the bowl of egg mixture on steaming rack of rice cooker after 10 min of rice cooking process
6. Steamed Egg is ready when rice is cooked (about 20min)

There is still bubbles but I am happy with the outcome as timd and energy saving from steamed egg while cooking rice.



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Stir Fry Bittergourd & Pork by Wendy Ong

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Ingredients
Half bittergourd (sliced)
Half cucumber (sliced)
Minced pork from ntuc (1 pkt I used 1/3 only)
Crispy Silver Anchovy with Chilli (bought at NTUC)

Method
Boiled bitter gourd & cucumber in the hot boiling water until it turn soft (with a bit of salt) and drain it set aside.
Boiled the minced pork and drain it set aside.
Heat wok with seasame oil and saute the minced pork until it fragrant.
Add bitter gourd & cucumber and stir fry with minced pork.
Add 2 tsp of Crispy Silver Anchovy with chilli and stir fry together dish up.



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Kueh kodok by Janet Chia‎

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Ingredients
1) Bananas 5-6pcs
2) Plain flour, 80 g
3) Rice flour 20 g
4) Brown sugar 1 tbsp (if banana is sweet without sugar could be considered)
5) Salt a little
6) Dried shredded coconut 2 tbsp (or more) optional

Method
1) Smash banana into puree and add in all ingredients and mixed evenly. (If too thick, you can add bananas or water. Add flour if is too watery)

2) Heat up oil, scooped up the right amount of banana batter with a spoon and into the frying pan. Fry until golden brown.

Note
If like it soft and smell of banana, add more bananas.



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Braised Duck Legs by Xyun Xyun


2tbl soy sauces
1tbl oyster sauce
1tblsp dark s.sauces
1tbl sesame oil
2tbl sugar
1tbl hua tiao wine
abit corn flour
pepper
Shao xing bean curd (red)
chilli black bean* abit spicy
Add few tblsps water
Marinate & keep in fridge overnite,covered
**(This is just a guideline only..pls do adjust to your own preference).

Pre-heat oven 180 degree 10mins
Wrapped the meat with 2 pcs aluminium foil
I bake at 150 degrees for 1 hour then bake at 130 degrees for 30mins… base on my oven temp.

Take meat out from oven put on rack apply glazing sauces & bake at 200 deg for about 10mins

Glazing: 2 tbsp Honey, 1tbsp water & drop of dark sauces.

The remaining sauce you can add abit water & bring to boil.



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Watermelon Steamed Cake by Pimalati Sari‎


Ingredients
3 eggs
300 gm white sugar
225 gm all purpose flour
1/2 tbsp cake emulsifier / ovalet
Banana essence
110 ml soda water ( i use sprite)
1/2 tsp baking powder

Method
1. Mix all ingredients EXCEPT baking powder and essence, high speed, till the mixture white and really soft (ribbon test)
2. Add the banana essence and baking powder. Stir well
3. Divide the mixture, add the colour.
4. Put on the cup (with cupcase), and steam 10 min. High heat.
5. Let it cold to room temp, keep in airtight container. Will stay soft and fresh for 2 days.

Notes
* rice chocolate to make the seed effect. ( No perfect but the taste really nice. next wanna try using black sesame seed )
* put the mixture into piping bag to get the same effect ( white and green layer )
* pandan pasta for the skin texture.



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Fried Curry Chicken Rice Ball by Rontree Chan

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Yield 6 balls

Mixed 1 1/2 bowl of plain rice with 2 ladle of curry sauce, 3 pieces of potatoes and with dash of salt.
Mash the potatoes and mix all ingredients to combine well.
Use a ice cream scoop to scoop a portion of rice. Press a dimple into the centre of the rice and insert in a small piece of boneless curry chicken.
Seal it back and compress it tight.
Eject out the curry rice ball into a plastic bag and shape it, pack it tight.
For the coating,
1st coat with potato starch, 2ndly egg wash, then breadcrumbs.
Keep in freezer for 20-30min and send for deep fry till golden brown.

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Braised Peanuts by Zen Yip‎


Ingredients
300g raw peanuts (deshelled, washed and soaked overnight), water

Seasoning
2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1/2 tsp 5-spice powder, dash of salt and sugar

Method
Heat water to boil the peanuts for 1 hour. Transfer to slow cooker and cooked till is almost soften. Add seasonings (adjust to your own desired taste).

You can add corn starch to have the smooth sauce. (Optional).



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Airfried Nam Yee Mid-joint Chicken Wings by Michelle Heng


Ingredients
10 pcs chicken wings
2 pcs nam yee
1.5 tbsp nam yee sauce
1 tbsp shaoxing wine
1 tbsp garlic powder/minced garlic
2 tbsp self raising flour
Olive oil

Steps
1. Wash and pat dry chicken wings.
2. Marinate the meat for at least 4 hrs (preferably overnight) with all the seasoning (except for self raising flour & oil), covered in fridge.
3. 10 mins before airfrying, dredge the wings in self raising flour, tap off excess flour and set aside for 10-15mins.
4. Spray a spritz of oil on all wings before airfrying on the grill pan in preheated airfryer at 180 deg C for 15 mins, turn once during half time.
5. Bon appetit!

Note
1. Those without an air fryer, can either bake or deep dry the wings.



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Mayonnaise Prawns by Jeannie Lee


300gm large prawns
salt n pepper to marinate
1 egg white
Potato starch

4 tbsp mayonnaise
1tbsp Lemon juice
1/2 tbsp condensed milk
(Combine and mix well. Chill in the fridge)

Wash and shell prawns.
Cut along the back and devein. Remove the "vein". Try to pull out in one piece so you don't end up with a lot of vein pieces.
Lightly season salt n pepper on prawns.
Heat up a pan with oil.
Mix seasoned prawns with egg white and roll with potato starch flour.
Slowly put coated prawns into hot oil and fry till golden colour.
Drain the oil from the prawns on a kitchen towel/tissue.
Drizzle the mayonnaise sauce on top and serve immediately.
Enjoy!



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Homemade Fishballs by Lena Lai



Separate the flesh from the skin and bones. Put into a ziplock bag.


Use a roller to roll the flesh till it become paste.


Push the paste and add 1 tbsp cold salted water (1tbsp salt and got water, dissolve n freeze for 1/2 hr), 1 tbsp of corn flour and some dashes of pepper. Now use your hand to knead. (Hand outside of plastic bag.) Knead about 5 mins will do. This way your hands r totally clean.


Flatten the paste again and send it to the chiller to chill for at least 30mins. This is for setting. Must flatten, do not chill in round dough form.

Now fill a bowl with water and salt. Wet your hands, scoop the fish paste. It is easier to handle and the surface will be smooth. Pinch a small ball and make it round by squeezing it to firm it. Put into the boiling soup.



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Chocolate Savarin Cake by Kelly Ko


100g egg whites
45g caster sugar
15g golden syrup
25g cake flour
110g almond flour/ extra fine blanched almond
60g browned butter
50g mini choc chips or rice
50g chocolate ganache

Note: Like most French cakes, batter must rest for 1-2 days in fridge and return to room temperature before baking. Recipe makes only 5 for my mould of 7cm x 3 cm holes. Can also use muffin pans,

1) Heat butter in a thick bottom pot on medium, when sizzle turn to low fire and heat until brown specks appear on side of bottom of pot, off fire and cool down to get browned butter. Heat about 70g as part will evaporate and part will become foamy. We only use the clear browned butter.
2) Beat whites and caster sugar to soft peaks, add in golden syrup just before reaching the peak and beat for a few seconds more to incorporate fully.
3) Sift cake flour and almond flour. Fold in the meringue in one thirds until just mixed. Scoop some of the mixture to mix well with cool browned butter, before pouring back to bowl and fold everything together. Add in chocolate chips.
4) After rested in fridge, bake in 180 °C preheated oven for 20min. If using silicone mould, bake 10 degrees higher.

https://youtu.be/EYnlq3bOTsw



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