Monday, June 16, 2014
Air Fried Eggplant by Lena Lai
Ingredients:
1 big brinjal or 2 medium size brinjals
Method:
(1) Cut brinjals into long strips (abt 1 1/2" each).
(2) Spray with oil, AF at 180 for 15mins (every 5 mins, shake the brinjals in the AF n spray oil).
(3) Cook till 1/2 brown (dun cook too long, else chao tarcoz need to saute later). The texture of the brinjals are springy and dry, like an eraser. no worries.
(4) saute 3 tbsp of chopped (coarsely) dried shrimps till golden brown, add in chopped garlic till golden brown.
(5) pour the air fried brinjals in and stir fry for awhile.
(6) add a bit of water, abt 2 tbsp and continue to toss n stir fry. now u could see tat the brinjals are softening and a little bit moist (not wet), if still too dry, add another tbsp of water. lastly put in chili, fresh chopped chillies (i used chili flakes), spring onion (i omitted coz malas) and fried shallots (a must) and serve.
Post link: https://www.facebook.com/#!/photo.php?fbid=10152435097623726&set=gm.658944014174678&type=1&theater
Sunday, June 15, 2014
Baked Chicken with Greek Yoghurt & Asparagus by Angela Seah Thulin
Ingredients
4 breast meat (pound it)
4 tbsp Greek yogurt (heap)
2 lemon zest Mozzarella cheese (shredded)
2 scallions
5 basil leaves
12 stalks of asparagus
Almond flour
Salt
Pepper
Garlic powder
Method
Preheat oven 190 degree celsius
1. Pound your chicken to 1/4" thick
2. Season the meat with salt, pepper and garlic powder. Be generous
3. Lay the cheese on top.
4. Place the asparagus on top of cheese.
5. Scatter some scallions and basil leaves on top.
6. Roll it up to close. Use a toothpick to seal.
7. Zest the lemon into the Greek yogurt (only the yellow skin of the lemon)
8. Dip the chicken into the yogurt sauce.
9. Then coat the chicken in almond flour.
10. Brush the asparagus ends with olive oil.
11. Drizzle some olive oil on the baking try. Transfer the breast meat to the baking tray. That way the meat won't stick while it's baking.
12. Cover the tray with aluminim foil, into the oven for 10mins.
13. After 10mins, take out the tray and remove the foil and top with more cheese if desired. Then back into oven for 30mins or till chicken is cooked.
KL Hokkien Mee by Kennis Ting
Ingredients:
500g yellow noodles
100g minced meat / sliced meat
Cabbage n Cai Xin
10 of prawn meats
200g of pork belly, cut into small pc
Sliced fish cakes
500g yellow noodles
100g minced meat / sliced meat
Cabbage n Cai Xin
10 of prawn meats
200g of pork belly, cut into small pc
Sliced fish cakes
For taste seasoning :
1 tbsp oyster sauce
1 tbsp sweet soya sauce
2 tbsp dark soya sauce
I mixed all together n add some water.
1 tbsp oyster sauce
1 tbsp sweet soya sauce
2 tbsp dark soya sauce
I mixed all together n add some water.
Method:
1. Fry the lard ( pork belly) till crispy.
2. Drain n keep the crispy fat n lard oil separately.
3. Heat wok again n put in 1 tbsp of lard oil, wait till smoking hot. Add minced garlic n stir fry till it turns lightly golden n aromatic.
4. Then add in minced meat to stir fry n continue with sliced fish cakes.
5. Put in cabbage n cai xin, gave it a quick toss. Put in yellow noodles for last, gave it toss then pour in water to cover the noodles.
6. Add all the seasoning n bring it back to boil with lid on n let it coo at medium heat for about 3 mins till the noodles hv softened considerably. Then off the heat. Add in all crispy lard n stir fry to mix well.
