Homemade Seafood Tofu by Lily Tan

(serves 4-6)Ingredients- One-third packet (approx. 170g) of "Seawaves Cuttlefish Paste 海威苏东酱” (from NTUC frozen section)- 8-10 Prawns (peeled, deveined, minced)- 2 boxes Tofu (ideal for frying type)- 2 Eggs (beaten)- 6-8 Water Chestnuts (chopped and squeeze off juice)- Carrot, Spring Onions, Coriander/Chinese Parsley (all finely chopped)Marinate (estimation only)- 3 tbsp Light Soy Sauce- 2 tbsp Fish Sauce- 1 tbsp Sesame Oil- 1 tsp Salt- 2 tsp Sugar-...

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Doubled boiled herbal black chicken soup by Linda Ling

Served 2paxs What you need 1/2 Black chicken with skin removed 1200ml hot water 1/2 pack of chicken herbal soup ingredients 8 small japanese Dry scallops ( the ones I used r small ones)4-5 pcs Red dates 4-5 Pcs dry longan 1 tablespoon wolfberries MethodSlightly blanch it with hot water. Cut into small size to fit into your pot. Wash all the ingredients, put into the prepared pot for dlb boiling. Pour in hot water and cover with the lid.Use low flame...

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Apples & Pork stew by Grace Tan

Recipe adapted from http://www.marthastewart.com/338318/pork-and-apple-stew(For 4pax)Ingredients - 400g tenderloin pork- 1 onions- 2 potatoes - 1/2 cabbage- 1 green apple - 1 red apple- 2 potatoes- 500ml chicken stock- 150ml water- 2 tablespoon of plain flour ( for coating pork)- 1 tablespoon of plain flour - 4 tablespoon of olive oil- 1 teaspoon of parsley flakes - 1 tablespoon of Dijon mustard- salt & black pepper to taste- fresh Chinese...

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Mixed Vegetable Stew with Egg tofu by Jessie Koey‎

IngredientLong bok cabbage - 3 leaves1/2 carrot cut into cubes5 dried mushrooms, soaked and halved90g canned straw mushroom90g canned button mushrooms60g broccoli cut into small florets60g cauliflower cut into small floretsGreen n red capsicum2 tubes egg tofu cut I to 6 n lightly brown1 yellow onion sliced2 cloves garlic minceBlack fungus soaked oinkin warm water until soft - hard centres discarded2 tsp cornflourSauce ingredients:250 ml chicken stock1...

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Double boiled danggui egg by Janet Tay‎

Ingredient 1hard boil egg (poked ard the egg using fork for easy absorption of soup)5-6 black datesA handful of longgan 6 slices of danggui 1 -1.5 bowl of water ( depending how thick you want for the soup)MethodDouble boiled for 2-3 hours.Ready to serve, best before night time.Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/8432937157397...

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Shakshouka - Middle Eastern Tomato Stew with Eggs by Eddy Khoo‎

1 tbsp olive oil1/2 medium brown or white onion, peeled and diced1 clove garlic, minced1 medium green or red bell pepper, chopped4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes2 tbsp tomato paste1 tsp chili powder (mild)2 tsp cumin2 tsp paprikaPinch of cayenne pepper Pinch of sugar Salt and pepper to taste5-6 eggs1/2 tbsp fresh chopped parsley Sautee aromatics until fragrant. Add bell peppers, diced tomatoes, tomato paste and spices.Crack...

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Beef Stew with Sweet and Hot Paprika by Eddy Khoo

Recipe adapted from http://cooking.nytimes.com/recipes/7740-beef-stew-with-sweet-and-hot-paprikaIngredients1.5kg beef stew meat or 4 pounds short ribs with bone, in 2-inch chunks½ cup extra virgin olive oil3 tablespoons sweet paprika, Spanish or HungarianSalt and freshly ground black pepper3 large onions, chopped2 cloves garlic, minced2 teaspoons ground cumin¼ teaspoon hot paprika or cayenne, or to taste1 cup dry red wine1 ½ cups chopped, seeded...

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Stew/ Braised Pork Trotters by Patricia BeBe

IngredientsPork Trotter - 1pc ( Ard 1kg, chopped )Blue Ginger - 1pc ( thumb size )Garlic - 3pc whole bloomStar Anise - 5/ 6pcsClove - 5pcsCardamom - 6pcsRock Sugar - 1tbspThick Dark Soya Sauce - 2/ 3tbspLight Soya Sauce - 3tbspSalt - 1tspWater - 1Litre Hard Boiled Eggs ( Optional )Method1) Blench pork trotters in hot boiling water & drained.2) Boil water in pot & add in all ingredients, then add in pork trotters & eggs. Bring to boil...

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Double-boiled Tea Tree Mushroom, Longan and Chicken Soup by Jessie Koey

Ingredients- About 50g tea tree mushroom (I bought fr Chinese Medical shop)- About 50g dried longans- 100g white fungus- 1 spring chicken (abt 600-700g)- 20g ginger- 10g sweet n bitter almond- 200g pork ribs, 10 red dates- Salt to tasteMethod1) Cut spring chicken into 4 pcs n blanch with pork ribs. Drain n leave aside2) Soak white fungus n tea tree mushrooms for abt 2 hrs. Cut into pieces3) Bring a pot of water (abt 2 litre) to boil. Add tea tree...

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Stewed Lion's Head by Patricia BeBe

IngredientsMinced pork - 300g ( 30% fats )Water Chestnuts - 3pcs ( Cut into small chunks )Beijing Cabbage - 1/2pc ( Sliced )Black Fungus - 3pcs ( Soaked & sliced )Mushroom - 4pcs ( Soaked & halved )Cloves Garlic - 5 clovesCorn flour ( For coating meatballs ) SauceOyster Sauce - 4tbspSoya Sauce - 2tbspSugar - 1/2tsp Sesame Oil - 1tbspWater - 600mlCorn Starch - 1tbsp Pepper to tasteMethod 1) Mix water chestnut & pork, marinate w/ light...

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Persimmon Pork Loin Soup by Wan Jing‎

Ingredients- 1 or 2 Dried Persimmon （柿饼）depending on your preference on the soup sweetness and size of your persimmon. - 4 to 5 Red dates - 1 carrot (cubed)- 200-300g meat (Pork rib/ Loin/ Chicken)- 1 tbsp goji berry - About 1 litre water Steps - Blanch meat in boiling water - Put everything into the double boiler and bring to boil for at least 2-3 hours. - You may add Salt to taste before serve (own preference). ~ If you like it to be more flavorful...

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Squid Stew by Rachel Teo Ö‎

2 large squids (cleaned, sliced into bite sized pieces or rings)1 yellow capsicum (cut into rings)1 can of skinned tomatoes Half a yellow onion (roughly chopped into big pieces)Half a bottle of spicy chinchalok1 tablespoon sugar1 tablespoon fish sauce Bring to boil the canned tomatoes, capsicum, onion and liquids and lower fire to a simmer, add squids, do not stir, stew at low simmer for half an hour, add sugar and Thai fish sauce, serve.Discuss...

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Snow Fungus and Pear Dessert by Rachel Teo Ö‎

2tsp Nan Xing2tsp Bei Xing2 big Nam Shui PearsA handful of wolfberries6 red dates1 head of snow fungus (soaked to soften and trimmed)Rock sugar to taste6 cups of waterDouble boil for 2hoursServe chilled or lukewarm.Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/8415520259138...

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Stew daikon with soft bones by Linda Ling‎

IngredientsOne big daikon aka radish - cut 500g soft bones marinate with 4 tablespoons oyster sauce, some pepper, 2 tablespoon dark soya sauce Leave it aside for at least 30min.1 big red/yellow onions Spring onion for garnishing Corn starch + water for thicken. Hot Water Oil MethodStir Fry the onions till brown and fragrant. Add in marinated soft bones to stir Fry till it's cooked. Add in daikon and water enough to cover all the ingredients.Bring...

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Double-Boiled Coconut Chicken Soup by Tammy Tng‎

Ingredients(serves 2)2 young coconuts2 chicken drumsticks or wings (blanched in hot water)3 parts chicken stock + 1 part coconut water (sufficient to fill the coconut)2 red dates2 Chinese mushroom (soaked and squeezed out excess water)Small piece of snow fungus (soaked, cut into bite-sized)1 tbsp wolfberriesMethod1) Crack open the top portion of the young coconut and drain the coconut water into a bowl. Keep some for making the soup. You can either...

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Double-boiled Chrysanthemum Chicken soup by Jessie Koey‎

Ingredients20-30g dried chrysanthemum flower(put into a small soup sachet)1 spring chicken (dun cut-remove fats ) (scalded with hot water)5 chicken feet4 pcs danggui2-3 big honey dates, 7 red dateswhite fungus - 50g soakedadequate salt to tasteMethod1, Bring a pot of water (abt 1.5-2 litre) to a boil. Add chrysanthemum, danggui, honey n red dates, chicken feet , spring chicken n white fungus. Bring to boil.2. Lower the heat and simmer for 11/2 hours....

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ABC soup by Siow Ling Puah

Ingredients300g pork 2 tomatoes (quartered)2 medium potatoes (cut into chunks)2 large onions (cut into wedges)1 large carrot (cut into chunks)1 medium pumpkin (cut into chunks)1-2 sweet corns (husked and cut into 3-4 chunks)6-8 red dates Handful of gojiA small piece of preserved vegetable “Zha Cai” – （榨菜）2.5 litres waterSalt to tasteOptional– 4-6 dried scallops– 4-6 dried oystersMethod1. Par-boil pork ribs.2.Clean the par-boiled pork ribs under running...

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Cashew nut butter by Mavis Ho

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/8440094290014...

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Ngor Hiang by Jeannie Lee

IngredientsHalf kg Pork collar Half kg prawns2 big carrots20pcs water chestnuts1 stalk spring onionSeasoning1 Egg1 spoon of plain flour (chinese soup spoon)1 tsp saltPepperI piece of beancurd sheetMethodChopped all ingredients separately. To achieve good texture, all ingredients must manually chopped. No electric chopper. Mixed all chopped ingredients with seasoning. (Mixed well)Cut the beancurd sheet according to your preference. Spread the meat...

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Stir fry chicken with capsicum by Margaret Goh

1. Fry sliced garlic till fragrant.2. Add thinly sliced chicken breast (pre marinated with some light soya and corn flour) and fry till the outer sides turn white.3. Add the capsicum, and stir to mix.4. Add 2 tablespoons of kacap manis and fry, plus just a little water. 5. Dish up to serve when chicken is cooked.Adjust kacap manis according to the amount of chicken which you are cooking.Discussion: https://www.facebook.com/groups/singaporeh...

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Salted Egg Yolk Prawns, Crabs or Pork Chop by Amiko BelBel Chin

Ingredients4-5 salted egg ( if you want more can add 2-3 more )some curry leaves1/2 buttersome Chilli padibuy 1/2kg or 1 kg of prawns1 egg味精粉1 teaspoon sugar1 teaspoon of Knorr chicken seasoning powderMethodMixed egg with the prawns well, then use the flour to go through the prawns well n leave it for abt 5mins ( if u want it to be super crispy add more flour to the prawns)Boiled the salted eggs till its fully cooked leave it to cold then take out...

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Batang slices fillet by Christine Tan‎

In a bowl, add these:1 tablespoon light soy sauce1 tablespoon sesame oil3/4 tablespoon pepper1 teaspoon sugar1 teaspoon hua tiao wine3/4 tablespoon potato starchMix well all the above ingredients and add in your fish slices to marinate for 20minsBring out your AF baking tin..brush the base with some oilPlace fish slices into the AF baking tin and AF at 200deg for 25mins or even slightly longerOpen the AF and use a spatula and chopstick to push the...

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Espresso cream liqueur pink marbled butter cake by Geraldine Tan‎

Ingredients240 grms unsalted butter softened200 grams caster sugar cream together with butter3 large eggs210 gm self raising flour90 gram plain flourMethod1, Prepare 3 tsp of coffee grails dissolved in water , add 5 tbs of espresso cream liquour 2. divide the batter into two , mix coffee mixture into half of the batter. 3. Divide the remaing half batter again. Put few drops of food colouring into one of the half batter. 4. Scoop the...

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Baked Lemongrass Fish by Arizza Kristha Tuazon‎

Ingredients1 whole fish (I used milkfish)3 stalks lemongrass1-2 pcs chili padi2 pcs calamansi 1 head garlic, peeledSoy sauceOil Salt and pepperMethod1. Clean fish and butterfly or make a slit to make pocket.2. Season the inside of the fish with salt and pepper, 1 tbsp of soy sauce and juice of 2 pcs calamansi.3. In a food processor, grind together lemongrass, garlic, chili padi, salt and pepper.4. Add oil in a hot pan and saute the lemongrass mixture...

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Buttercake by Ong Liau CG Fiona

Ingredients A250g Golden Churn Butter (Can)85g sugar1 tsp vanilla essence1 tbsp milk4 egg yolks200 plain flour (sift)1 tsp baking powderPinch of salt.Ingredients B4 egg whites85g sugarMethod1. Cream butter with sugar and add in essence and milk till fluffy. 2. Add in egg yolks one at a time till well combined. 3. Add in sifted flour, baking powder and salt. Put aside. 4. Whip ingredients B and add into step 3. 5. Bake at...

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Fruit Yoghurt Jelly by Lucinda Lau

(A) The base660ml water1 tbsp agar agar80gms sugar(B) 140 ml mango yoghurt/ other flavours yoghurtTop Layer(C) 500 ml water50 gms sugar1/2 tbsp agar agar powderMango/ Strawberries/ Canned CocktailsMethod: Bring ingredients (A) to a boil and agar agar is dissolved. Stir in ingredients (B) Turn off fire. Pour into Jelly cups and let it cool.Bring ingredients C to a boil and stir till agar agar is dissolved. Arrange slice fruits on the top layer and...

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Thai style single bone winglets by Janice Looi

IngredientsChicken Wings 12pcs (cut into half)Fish sauce 2tbsp Oyster sauce 1tbspPalm sugar 1tspLemon juice 2tspChilli powder 2tsp (reduce if too spicy for u)Flour 4tbspMethodMix all above altogether n marinade for at least 6hrs or best overnightFry over low med heat, as the marinade contains sugar, so too high heat will not gv u golden brown colorReheat the oil and fry again for a crispier texture.Enjoy!Discussion: https://www.facebook.com...

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Hirekatsu Donburi (Fried Pork Loin with Egg Ricebowl) by Miya K Soh

Ingredients• 600g pork loin• 1 small packet of panko crumbs - $1.25• 2 eggs (beaten)• some plain flour for coating the cutlets• a dash of sea salt & black pepper for marinating the pork loins.• Vegetable oil (canola oil) {ingredients for the donburi}• half a yellow onion (sliced)• 1tsp dashi powder• 1tbsp hon mirin• 1tbsp soy sauce• 1tsp sugar• 100ml water• 1 egg__________________________Method1. slice the pork loin into thinner pieces around...

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Ipoh Hor Fun by Jessie Koey‎

Ingredients1kg Ipoh Ho fun3 pcs breast meat prawns (optional)8 pcs dried mushroom (soaked)Hong Kong chye sim (1 pkt)taugeh 20ctsginger (3 inch crush), garlics (5 cloves)700ml chicken stock3 tbsp corn flourSeasoning for the gravy4 tbsp oyster sauce1 tbsp light soya sauce, 1 tsp sesame oilabit of dark soya sauceMethod1.Pour the chicken stock into a pot n bring it to a boil. Add in the mushrooms, garlics n ginger. Continue to boil the stock, put in...

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Deep fried Red snapper by Christine Tan

Pinch of garlic salt and ground pepper. Mix well with 1/2 teaspoon of tapioca flour (tapioca flour keeps the fish meat tender).Coat the mixture onto the fish fillet and let it set for 3minsHeat oil and lay fish into the potDo not move the fish fillet for the 1st 7 to 9mins (depending on thickness of the fillet. Mine is abt 2cm thick)Use a wooden spatula and a pair of chopstick to slow push the edge of the fillet and flip it over gently..Once cooked...

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