Monday, June 16, 2014
Stew Mushroom by Jayce Siah
Jess Lee Recipe (Stew mushroom):
(1) Soak mushroom till soft, cut off the stalk & scrape off the black layer on top.
(2) Add some oyster sauce n mix well.
(3) Soak dried oyster and change water till no more visible sand.
(4) Fry oil, garlic n ginger till fragrant, then fry dried oyster and then mushroom together for few minutes.
(5) Pour everything into pot and add water, enough to cover all mushroom. Bring to boil and cook with small to medium fire for at least 2 hrs.
(6) Last min before u turn off fire, place the soaked 'fa cai' on top. After u turn off the fire, do not open the cover immediately, let it simmer for as long as u can.
Post link: https://www.facebook.com/groups/singaporehomecooks/#!/photo.php?fbid=10152188196528450&set=pcb.659024270833319&type=1&theater
Peanut Pancake by Goh NgaiLeng
Photo credit: My Mind Patch
Recipe from: http://mymindpatch.blogspot.sg/2014/06/happycall-coconut-qq-pancake.html
Post link: https://www.facebook.com/#!/photo.php?fbid=632334203529606&set=gm.658830147519398&type=1&theater
Curry Puffs by Clarine Lin
serve 18
5 Sheet of puff pastry
4 tablespoon Vegetable oil
8 Potato
5 Chilli Padi
1 teaspoon salt
1 tablespoon of sugar
1 pack of meat curry paste
2 bowl of water
6 hard boil eggs, each egg cut into 4 slices
1. heat oil in the wok over medium heat. add in curry paste, chilli and potato untill even.
2. add in 2 bowl of water amd bring to boil. add in sugar n salt.
3. simmer for 15min. until it's look abit dry. and leave in to cool.
4. fold the pastry sheet into half triangle and cut and cut half again.
5. put in the potato n eggs. and press and seal all the corner. dun put in the chilli.
6. grease the baking sheet and on top of the puff, bake it in 170 degree fan force for 25 to 30 min.
TIPS: Do not defroze the sheet completely. if not the skin will break easily when wrapping.
don't overcook the potato. or it will be taste and look soggy..
Post link: https://www.facebook.com/#!/photo.php?fbid=10154245860360433&set=pcb.659370914131988&type=1&theater
Butter Chicken Cutlets by Fion Lim
Ingredients:
Planta 1 table spoon
Chicken power 1/4 tea spoon
Dice yellow onion
Some chili padi and curry leave
Evaporate milk 4 table spoon.
Half bone less chicken thigh. Pre - cooked first . Alternative u can deep fry cutlet
Corn starch
Method:
(1) Melt the planta in heated wok
(2) Than put in chicken, curry and chili padi
(3) Lastly put in evaporated milk than starch. Ready to serve
If u using cutlet than u need not put in the chicken
Post link: https://www.facebook.com/#!/photo.php?fbid=10203422681300874&set=gm.659341337468279&type=1&theater
Air Fried Sausages Cheese Puffs by Rita Choo
1) Thaw the frozen Prata and place the sausage & shredded cheddar cheese on the Prata.
2. Roll it up and air fry @ 200C for about 10 minutes. Enjoy!
Post link: https://www.facebook.com/#!/photo.php?fbid=10200700396632645&set=gm.619442174791529&type=1&theater
Bitter Gourd Pork Rib Stew by Goh NgaiLeng
Ingredients
1 bitter gourd
~400g prime ribs
1/2 tsp chopped ginger
2 tsp chopped garlic
1 tbsp garlic black bean paste
2 tsp sugar
Hot water
Starch water
1. Pour boiling water into a bowl of prime ribs (thaw to room temperature). Let them soak for about 5 minutes. Drain away the water and set aside.
2. Cut bitter gourd into large chunks. Remove the seeds and the whitish fibre. Sprinkle and coat the chunks with a little salt if you want to reduce the bitterness.
3. Heat a tbsp of olive oil in a pot in medium high heat. Add in chopped ginger and garlic, stir-fry till fragrant.
4. Add in the prime ribs and stir-fry for about 1 to 2 minutes. Then add in the bitter gourd chunks. Stir fry till the bitter gourd chunks slightly turn darker green.
5. Stir in the garlic black bean paste to coat all the ingredients. Add in enough hot water to cover about 2/3 of the ingredients' height. Try to let the prime ribs sit under the bitter gourd chunks. Bring to a boil, lower the heat and let the ingredients simmer till the pork softened.
Stir the ingredients occasionally.
6. Add in sugar and salt to suit your taste. Stir in the starch water to thicken the gravy.
7. Garnish with coriander and cut chilli. Ready to serve with
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