Wednesday, July 8, 2015

Chicken feet with fermented black beans by Karen Ng


Ingredients
40-50pcs fried chicken feet (blanched with boiling water & drained)
1 tsp sesame oil
5-6 slices ginger
1 tbsp fermented black beans (roughly rinsed with water to remove access salt)
2 tbsps minced garlic
5 pcs chilli padi (pounded/chopped)
2 tbsp of oyster sauce
1 tsp cinnamon powder or 1-2 cinnamon sticks
1 tsp of coriander powder
1 tsp Chinese wine
1 tbsp dark soya sauce
1 tsp salt
2 tsps sugar
A dash of pepper
Abt 1 litre of boiling hot water.

Method
(1) In the pressure cooker over stove, sauté ginger with sesame oil
(2) Add fermented black beans
(3) Add garlic & sauté till slightly brown
(4) Add chicken feet
(5) Add boiling water & all other condiments.
(6) Stir well & tighten pressure cooker
(7) Pressure cook over medium fire for 30 mins
(8) Switch of flame & let it rest for abt 10 mins.
(9) Slowly release pressure vault to let hot steam escape before opening the pot
(10) Switch on fire to cook till almost dry if there's still a lot of liquid
(11) Garnish with spring onions or coriander leaves if desired.



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Eurasian Devil Curry by Helga Soo


Ingredients
800g chicken, cut into bite-size pieces
300g Roasted Pork (cut)
6 shallots, sliced
3 cloves garlic, sliced
3 red chillies, slit lengthwise
500g potatoes, quartered
1 packet of Sweet Peas
Half of small Cabbages
3 tomatoes, quartered
2 large onions ,quartered
1 litre of Chicken Stock / 2 cubes of Knorr Chicken Stocks mixed with Water
1 tablespoon of Sugar
1 tablespoon vinegar
20g mustard seeds
Salt to taste
Oil for cooking

Spice Blend20 dried chillies, soaked in water and deseeded
20 shallots
4 cloves garlic
2 cm tumeric root
2.5 cm galangal
4 cm ginger
8 candlenuts
15 g coriander seeds

Directions
Season chicken with salt and set aside. Blend all spice ingredients until fine.
Heat a little oil in pot and lightly brown the sliced shallots and garlic. Add the spice blend and fry until fragrant. Then slightly crush the mustard seeds and add to the pot, blending the ingredients and fry for another 3 minutes.
Put in the chicken pieces and mix well. Add water and cook over medium heat until the chicken is tender.
Add quartered potatoes, onions, tomatoes, vinegar, fresh chillies and season with salt. Cook until the potatoes, sweet peas, Cabbages, roasted Pork and chicken are cooked through.


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Tuesday, July 7, 2015

Salted fish pork belly by Lena Lai





Marinate pork belly with 1 tbsp of oyster sauce n dark soy sauce n corn flour


Fry salted fish n set aside


Pour some sesame n normal oil. Add in ginger slices, abt 6 pcs, followed by shallot slices abt 6 too n lastly chopped garlic, 3 cloves. Sauté till light golden colour.


Add in 3 dried chillies


Add in the pork n stir fry till the pinkish colour gone.


Add water, 1 tbsp of oyster sauce n dark soy sauce (add to the taste n colour tat u wanted) n simmer for abt 15 mins


Add in salted fish n shao xing wine n continue to simmer till pork belly is soft (softness up to individual preference)


Add in salted fish n shao xing wine n continue to simmer till pork belly is soft (softness up to individual preference)


Off fire, add in spring onions n toss. Done.


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Cabbage mushroom rice by Ally Yeo‎

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Ingredients
1) Cabbage - cut into small pieces
2) Mushroom - soak and cut into small piece<keep the water>
3) Dried Shrimp - Soak for half hour and discard the water
4) Roast Pork - Cut into slice.
5) Garlic and Onion, Dark soya sauce, oyster sauce


Steps
  1. Heat up oil and fry garlic and onion then add in cabbage and musroom continue stir fry for 2mins. Mix well. 
  2. Add in Dark soya sauce and oyster sauce continue fry till the colour mix well then add in dried shrimp and roast pork to fry for another 1-2mins.
  3. Add in some mushroom water, fry another 1-2mins then set aside.
  4. Prepare rice in rice cooker to cook, water portion (2/3 of usual water level), add in little bit dark soya sauce and oyster sauce to cook in normal cooking rice function. 
  5. When the water in rice cooker in boiling then add in the cabbage/musroom and was done earlier on. Continue to let in cook in rice cooker.. 
  6. Before it done, can stir well the rice and cabbage/musroom to let it more evenly cooked. 7) finally, add in some pepper to serve.


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Steamed sweet potato by Tay Ai Whey

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Ingredients

300g sweet potato steamed
140g sugar
100ml water
150g tapioca starch, sifted
250ml coconut milk
A pinch if salt

120g grated coconut flesh, white part and a pinch of salt


Method

Cook sugar, water and 2 pandan leaves until sugar dissolves. Set aside for later use and discard the pandan leaves.

Clean 400g sweet potatoes thoroughly. Steam the sweet potatoes over high heat for about 40 minutes. Aftet steaming, peel off the skin.

Blend sweet potatoes with the sugar syrup in an electric blender. Blend until fine. Then mix pureed potato with the sifted flour, coconut milk and salt.

Pour batter into a greased pan and steam for about 35-40 minutes.

After steaming, remove from the steamer and leave it to cool before slicing into pieces.

Steam grated white coconut with a pinch of salt for about 4 minutes. Toss the sweet potato slices in the coconut.


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Fried white bee hoon by JJ Lily Ooh


Ingredients
1 pack of rice vermicelli (bee hoon) – soaked
1 kgs of prawns – shelled - season with salt and pepper
2 pcs of cut cuttlefish - season with salt and pepper
2 medium size fish cake - oil fry and sliced
1 small or 1/2 big cabbage - sliced
Shallots - sliced
Garlic - chopped
Spring onion and coriander for topping
Prawn stock (May use chicken or bone stock)
Oyster sauce 2 tbsp
Light soya sauce 2 tbsp
Salt and pepper


Instructions
  1. Heat wok with oil, add some garlic fry till fragrant. 
  2. Add prawns and cuttlefish stir fry till half cooked and dish out set aside. 
  3. Same wok add oil, add garlic fry till fragrant, add cabbage and stir fry for 1-2 mins. 
  4. Add bee hoon, 2 tbsp each of oyster and light soya, stir fry for 3-5 mins. 
  5. Add in prawn stock to bring it to boil (Stock level about cover bee hoon). 
  6. Once the stock has started boiling, add in the prawns, fish cake, cuttlefish and simmer till the bee hoon is softly cooked. 
  7. Lastly add salt and pepper to taste, dish and top with shallots, spring onion and coriander.


Discussion: 
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Roasted Chicken with Mushroom Chardonnay Sauce by Arizza Kristha Tuazon‎

Ingredients
1 whole chicken
1 cup cooking cream
1/4 cup Chardonnay
4-5 pcs. white button mushrooms, quartered
2 cloves garlic, minced
1 tbsp butter
Salt and pepper
Softened butter (to rub on chicken)
Baby spinach (to garnish)
Truffle oil (optional)

Brine
½ liter water
1 head garlic, crushed
1 onion, sliced
1 tbsp black peppercorns
2 bayleaf
3 tbsp sugar
4 tbsp salt
1 lemon, cut in half
1 tsp dried oregano
1 tsp dried rosemary
1 tsp dried thyme
½ liter ice water


Method
1. Clean the whole chicken and cut in half.
2. Combine the brine ingredients in a pot, except the ice water. Bring to a boil. Cover and turn off the heat. Let sit for 10 minutes.
3. Pour ice water in a bowl. Combine with the brine water and mix well.
4. Put the chicken in a ziplock bag. Pour the brine mixture. Seal and refrigerate for 24 hours.
5. Take out the chicken from the brine and pat dry. Leave inside the fridge uncovered for at least 1 hour to dry. (I left mine for 24 hours)
6. Preheat oven at 190degC.
7. Lightly season both sides with salt and pepper. Press to stick. (Note: The chicken has been brined with salted water so go easy on the seasoning at this stage.)
8. Rub softened butter on the chicken skin.
9. Roast chicken at 190degC or until cooked through.
10. During the last 10 minutes of roasting, prepare the sauce.
11. Melt the butter on the pan. Add in the minced garlic and saute til fragrant.
12. Add the mushrooms and pan fry until brown in color. Season with salt and pepper.
13. Add in the Chardonnay on medium heat and let it boil until reduced in half.
14. Add in the cooking cream and simmer until the sauce has thickened. Adjust seasoning with salt and pepper.
15. Turn off heat. Drizzle with truffle oil if desired.
16. Take out chicken from the oven once cooked and let it rest for at least 5-10 minutes.
17. To plate, pour the sauce on a wide bowl. Put a few leaves of baby spinach and place the chicken on top.



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Hokkien Mee by Doreen Low Shi Yin


Ingredients
- hokkien flat noodles
- Xiao bai cai
- fish balls
- prawns
- lean pork meat
- garlic
- cornflour
- dark soy sauce
- oyster sauce


Method
- marinate the meat with corn flour, soy sauce, oyster sauce & sugar
- before cooking, blanch the noodles in boiling water to rid the oil
- heat the wok & stir fry garlic
- once heated up, pour some water in it then add in the meat, veg & noodles
- simmer then add in the fishballs & prawns
- add in the dark soy sauce ( I added 2 tablespoons) depending on individual taste
- put in some cornstarch solution to thicken
- add some pepper n is ready to serve! ☺

P/s: u can substitute the ingredients depending on your liking!



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Pandan Swiss Roll with Gula Melaka Coconut Cream filling by Andrew Lim


Preheat oven to 160 Deg Celcius
Line Swiss roll pan. Mine was a 10' x 13' pan.

Ingredients A
4 egg yolks
50g castor sugar
20g oil
40g coconut milk with Pandan extract ( blended Pandan leaves with coconut milk to extract the Pandan extract)
80g cake flour
A pinch of salt

Whisk egg yolks with sugar till light and fluffy. Add in oil and coconut milk + Pandan extract.
Whisk till evenly mixed.
Fold in sifted flour and mix well till there are no clumps. Set aside

Ingredients B
4 egg whites
30g castor sugar
1/2 tsp of Cream of Tartar

Whisk egg whites in a clean bowl with clean whisk. When the egg white turns frothy, add in the sugar bit by bit. Also add in the Cream of Tartar. Whisk till meringue turns to stiff peaks.

Scoop 1/3 of the meringue and fold with ingredients A. Repeat till all your meringue is used up.

Slowly pour from about 6 to 8' high from the pan to pop the bubbles. Once the batter had all been poured. Lift up the pan and drop it a few times to burst more air bubbles and to flatten the top.

Bake for 12 mins. Then rotate the pan and bake for another 15 mins.
Test for doneness by using a toothpick.

Take out the cake and drop the pan from at least 12' high. Repeat. This helps prevents the cake from shrinking too much.

Leave on a wire rack to cool.



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