Chicken Katsu Curry by Tan Connie

Ingredients2pcs chicken thighs (deboned n deskinned)Bbq sauceSesame oilPepperSome honey (optional)Dipping partBiscuit crumbs(blitz till bits)3-4 tbpns cornflour1 egg white (big eggs)Steps1. Tenderise the chicken thighs and cut into 4 fairly big pcs. (I was using bigger cken thighs this round)2. Marinate the meat with basic seasoning. But this round, i was trying out a bbq sauce frm the fridge. Leave in fridge covered for 1-2 hrs ahead.3. Get ready...

Read More

Dak Bulgogi (Korean BBQ Chicken) by Jessie Koey‎

Ingredients400g chicken breast meat (can pork) sliced to abt 2" long and 1" wide(season with abit of salt, chicken powder and cornflour) set asideMarinate sauce (combined)4tbsp light soya sauce11/2 tbsp minced garlic and 11/2 tbsp ginger11/2 tbsp brown sugar1 tbsp oyster or abalone sauce11/2 tbsp rice vineger and 11/2 tbsp lemon juice1 tbsp sesame seed1 tbsp sesame oil1 tsp black pepper powderMethod- In a zinc lock plastic bag, pour in the combined...

Read More

Sambal Petai by Anna Tan

Sambal ingredients5 tbsp of chili boh8 shallots4 garlic2 cm ginger1 tbsp belachan powder(Blend all together)Sugar and salt to taste100gm of dried shrimp pounded8 medium clean and deveined prawns250 gm of petai, half 5 tbsp vegetable oil5 tbsp coconut milkMethod1) Heat up the non stick pan, medium heat with 5 tbsp of oil.2) Pour in the sambal mixture and sauté till you see the mixture become rough texture.3) Add in pounded dried shrimps. Stir well...

Read More

Deep fried Nam Yee Chicken by Jean Chua

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/8496775951013...

Read More

Stirfried black noodles by Emy Lee

Ingredients1 x kang kang (monkey logo) yellow noodles12 x cherry tomatoes, halved6 x fresh shitake mushrooms; thinly sliced1 x tau kwa; cut into strips1 x fishcake; cut into strips2-3 slices honey baked ham; cut into strips1 pkt pork loin; cut into stripscaramel sauce garlic powderfish sauce to tastesugar to tastepepper to tastewaterMethod1. Heat a wok with 1 tbsp oil. Put in tau kwa to pan fry on all sides. Then add in honey baked ham & fish...

Read More

Thai turmeric chicken by Xiujuan Peh‎

Marinate1/2 tsp white pepper4 large cloves of garlic 3 tbsp fish sauce2 tbsp oyster sauce1 tbsp turmeric2 tbsp brown sugar Steps1. Pound the garlic into a paste. (I couldn't do this step as my processer died on me.)2. Mix all the marinate ingredients in a bowl.3. Coat 2 large chicken legs with skin on with the marinate well and refrigerate for at least 1 to 2 hours. (i left mine for 6 hrs) 4. Bake in pre heated oven at 200 degree for 40 mins. Turn...

Read More

Hong Kong style steamed fish by Serene Ng‎

Ingredients1" (2.5cm) thick Fresh Red Grouper Fish Steak2 slices Gingera dash of White PepperSauce2 tablespoons of Lee Kum Kee Seasoned Soy Sauce1 teaspoon Rock Sugar (or castor sugar)3-4 tablespoons Water (agar agar add more if u want)1 teaspoon Hsao Xing Wine (cooking rice wine)Garnishing3 clove Garlic - finely chopped1 tablespoon Cooking Oil1 Spring Onion (green part) - cut into 1" length, thinly sliced and soaked in ice cold waterInstructions1....

Read More

Tofu with century egg & pork floss by Zann Teo

One box tofu steam for abt 5 mins.Pour away the water.Add japanese ugnai sauce.Refer to comment pic.Add century egg.Add pork floss.Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/849690205100057/?__mref=message_bub...

Read More

Tom Yum noodle with chicken by Amelia Renee Lim

Using yellow Mee (NTUC) Mince garlicSpring onions 1/2Yellow onion sliceFishcakeSlice chicken or seafoodChili padiTau Geh or green veg2 eggs1/2 cup water/chicken stockMix well - sauce Tom yum paste (holly farm) 1TbsFish sauce - 1tspLime juice 3tbsSugar 1 tspOil work, sauté garlic & onion, add egg & scramble it, add chicken or seafood, add fishcake, add noodle & veg together stir fry abit then add sauce & toss it, add water or chicken...

Read More

Baked Chicken Sausage Pie by Hou Lifen

(Enough for 6 pies – used 4 inch aluminium round cup)Ingredients1 Carrot – Diced and boil with water till soft (do not throw the water)6 Chicken sausages – cut into small pieces (or any meat of your choice)1 table spoon butter4 table spoons of Campbell chicken cream soupA pinch pepperSome Parsley flakes3 hard boiled eggs – cut into half12 pcs Frozen prata (must be slightly defrost)1 egg yolk with water for egg wash (ratio 1:1)Method1) Stir fried...

Read More

Lava eggs by Wendy Ong

MethodBoil waterTake the eggs fm fridge & directly put into boiling water.Boil 6 minsprepare cold water with ice inside transfer eggs fm boiling water after 6 mins directly into ice water.let it sit for 10minsremove egg shellSoak the eggs into dark soy sauce with water & keep in fridge until u want to eat.Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/849603968442014/?__mref=message_bub...

Read More

Brinjals by Lena Lai

Cut into stripsPour abt 2 tbsp of oil onto the brinjals n coat wellAF at 180c for 12-15 mins. Shake the basket every 3-5 minsAF done. Still maintaining the purplish colour.Sauté gingerAdd in garlicAdd in marinate pork (soy sauce, dark soy sauce n corn flour)Add in tauchu and oyster sauceStir fryAdd water n corn flour mixture to thicken the gravyAdd in the brinjals. Few quick stirs. Done.Discussion: https://www.facebook.com/groups/singaporeh...

Read More

Pork chop by Zann Teo‎

Abt 700 to 800 gram of pork head meat . 肉头。 slice into pcs abt 1 cm thick . Easy for deep frying. Hammer the pork with the back of the knife till with deep scar.Marinate with light sauce , dash of salt n pepper n salt Leave it for few hours. Once ready , coat with one beaten egg ensure it well coated . Then coat with 3 tablespoon of cornflour. Coat well leave it for abt 10 min . Deep fry till cook.Sauce for the porkTomato sauce 7 tablespoon Sugar...

Read More

Lemon Madeleines by Li Li Tan

Ingredients2 medium sized eggs100 gm of castor sugar(I cut down the sugar to 80 gm depending on one’s preference)100 gm of unsalted butter100 gm of sieved plain flour/multi purpose flour ( I use Top Flour from Prima)Slightly less than 1 tsp of baking powder1 whole lemona) 1 whole lemon zest – (Do grate only the yellow part of the lemon skin and leave the white part behind or the batter will taste bitter)b) The juice of half the lemonA pinch of saltMethod1)...

Read More

Baked tomato base pasta by Josephine Ho

Ingredients 1) 1 slice of salmon steak, sliced. 2) 6 big prawns , clean and diced3) 1 tbsp chopped garlic 4) a can of tomato purée 5) water 6) perfection brand of shredded cheese7) a tsp of granola oil /butter8) fusilli, al denteApparatus needed 1) frying pan2) frying spatula3) an oven/oven toaster 4) an oven safe dish5) baking paper (I use glade)Procedure 1) heat up frying pan2) add (7) and wet the pan3) introduce (3) and stir fry till fragrance....

Read More

Hup Seng Biscuit Pork Ball by May Chong

Ingredients400g minced pork1pc carrot(minced)6pcs Hup Seng biscuits(mashed)5pcs water chesnuts(minced)5pcs shallots(minced)5pcs garlics(minced)1pc chilli(minced)1pc egg2 tbsp corn flourSpring onion(cut pieces)Seasoning1 tsp five spices powder1 tsp salt1 tsp pepper1 tsp light soya sauce1/2 tsp sesame oil1 tsp oyster sauce1 tsp sugar1 tbsp shaoxing wine2 tbsp corn flourMethod1. Mix well all the ingredients and Seasoning until sticky. 2. Use hand to...

Read More

Durian Ogura Cake by Cinder Leong

Ingredients1) Egg Yolk - 5 2) Egg - 1 (whole) 3) Cake Flour - 90g 4) Durian Puree - 100gm 5) Milk - 85g 6) Veg Oil - 60 (I used coconut oil) 7) Salt - a pinch 8) Egg White - 5 9) C. Sugar - 80g 10) Cream of Tartar - 1/4 tsp Method1) Beat egg yolk ,whole egg, salt, durian puree & milk(use blender to blend till smooth) veg oil till fluffy & light.2) Sift flour & add into d above batter.3)...

Read More

Stewed clams by Christine Tan‎

600gm white clams (rinse and wash clean. I let them sit in salt water for 30mins before rinsing them)Heat pan.Add 2 tablespoons of oil.Add 2 cloves of crushed garlic, 1 stalk of lemongrass and 3 pcs of slice ginger… fry till fragrant.Add 1 and 1/2 big bowls of water into potOnce boiling, add in the clams slowly and dash of salt (i added abt 1/3 teaspoon) and pepper to taste.Let it simmer for another 10mins and switch off fire.Garnish with chopped...

Read More

Laksa Chiffon Cake by Agnes Sng

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/836811106387967/?__mref=message_bub...

Read More

Beef Buah Keluak by Jean Chua

It may not look like a beauty but it's a potful of goodness - nuggets of black gold. Traditionally cooked with chicken with the Buah Keluak shells stuffed with Minced prawns and minced meat, I have tweaked the dish by using shin beef 600 gms and beef brisket 400 gms and left the Buah Keluak au naturel so that the beef can absorb the unique aroma of the black nut. Here's the recipe:Ingredients* 600 gms shin beef & 400 gms beef brisket both cut...

Read More

Creamy Chicken Stew by Arizza Kristha Tuazon

Ingredients½ kilo chicken pieces 1 can Campbell cream of mushroom soup 1 cup water 1 head broccoli, cut into pieces ½ cup green peas 1 small yellow or green bell pepper, sliced 1 can sliced button mushrooms 1 tsp Worcestershire sauce 1 yellow onion, diced 5 cloves garlic, minced Olive oil Butter Salt and pepper Method1. Season chicken with salt and pepper. Let stand for 10 mins. 2. On a hot pan, add olive oil. Pan-fry the chicken by batch...

Read More

Double-boiled Scallop Chicken with Wolfberries by Sheryl Ariel

Double-boiled Scallop Chicken with Wolfberries Recipe: 4 Chicken Thigh50g Dried Scallops (Soaked) Pinch of Salt Pinch of Sugar 3 tbs Oyster Sauce 30g Wolfberries (for garnishing)Mix ingredients (dried scallop, water from soaking, pinch of salt, pinch of sugar, oyster sauce) in double boil pot with chicken thigh. Double boil for 2hours on high heat. Garnish with wolfberries and serve immediately.Discussion: https://www.facebook.com/groups/si...

Read More

Salted Egg Yolk Prawns by Allison Teo‎

Ingredients380g prawns 2 salted egg yolks, cooked n choppedAbt 20 curry leaves 4 chilli padi, chopped 50g butterHalf bowl of chicken granule 1tbsp of sugar2 egg white Tapioca flourOil, enough to submerge the prawns for fryingMethod1. Dip prawns in egg white n dust with tapioca flour. Repeat until all prawns are done.2. Heat wok over medium high fire and deep fry prawns for abt 30 seconds and remove from wok immediately. Set aside on strainer. 3....

Read More

Chicken stew with sea cucumbers by Jessie Koey

Ingredients2 medium sea cucumber, rinsed and sliced5 sliced ginger6 dried mushrooms (soaked and halves)1/2 chicken, cut into bite sized pieces3 shallots - bruised4 cloves garlic- bruised2 tbsp hua tiao chew2 tbsp oil2 tsp cornflour mixed 1 with tbsp water (for thickening)2 sprigs spring onions, cut into 2cm and soaked in cold waterSeasoning ingredients:1 tsp dark soya sauce1 tsp salt, 1/2 tsp pepper, 1/2 tsp chicken powder1 tsp cornflour(marinate...

Read More

Stewed Si Chuan Vegetable & Pork Belly by Jensie Tan

Ingredients1/2 kg pork belly Si CHUAN 3 prices cut n soak in the water for 30 min 7 garlic peel3 tomato2 big chilli 1tsb sugar Half cup of water2tbs cooking wineI tap back suace MethodStewed the pork belly, si chuan vegetable and garlic for 20 mins.Transfer to a higher bowl or higher plate, add in tomato, chilli, sugar and water.Double boil for 30 mins.Using this method the meat will be very juicy and nice.Discussion: https://www.facebook.c...

Read More