Photo Credit: Rita's Vibrant Kitchen
Post link: https://www.facebook.com/groups/singaporehomecooks/#!/photo.php?fbid=10201169486119589&set=gm.666885023380577&type=1&theater
Sunday, June 29, 2014
Chocolate Gelato by Rita Choo
Post link: https://www.facebook.com/groups/singaporehomecooks/#!/photo.php?fbid=10201169486119589&set=gm.666885023380577&type=1&theater
Chicken Stew with Red Wine by Janise Loh
Ingredients:
Chicken
Potato
Carrot
Fresh Mushroom
Onion
Whole Garlic
Sauce for marinating & cooking
Ginger paste (those for making chicken rice)
Oyster sauce
Bean minced paste
Soya sauce light & dark
Red wine one standard glass (1/4 for marinating & ¾ for cooking)
Sesame oil
Sugar
Pepper
Corn starch
1) Wash and prepare ingredient (same as photo)
2) Marinate chicken for few hrs (if u have the time)
3) Mix all Sauce listed above
4) Add some cooking oil in pot; add in whole garlic and onion. Fried till fragrant (1-2 min)
5) Add in the balance sauce, 1/4 wine and water to bring to boil. Add in Chicken and ¼ wine and cook for 5-10min. Cooking timing depend on what type of meat you use.
6) Next add in potato and carrot to stew for 15min in low heat ( add in mushroom and ¼ wine to stew for another 5 min.
7) Stir in corn starch with some water to add into stew to make the gravy more rich and thicker. Add some sesame oil for better aroma.
8) Dish out and add garnishing leaf.
Chicken
Potato
Carrot
Fresh Mushroom
Onion
Whole Garlic
Sauce for marinating & cooking
Ginger paste (those for making chicken rice)
Oyster sauce
Bean minced paste
Soya sauce light & dark
Red wine one standard glass (1/4 for marinating & ¾ for cooking)
Sesame oil
Sugar
Pepper
Corn starch
1) Wash and prepare ingredient (same as photo)
2) Marinate chicken for few hrs (if u have the time)
3) Mix all Sauce listed above
4) Add some cooking oil in pot; add in whole garlic and onion. Fried till fragrant (1-2 min)
5) Add in the balance sauce, 1/4 wine and water to bring to boil. Add in Chicken and ¼ wine and cook for 5-10min. Cooking timing depend on what type of meat you use.
6) Next add in potato and carrot to stew for 15min in low heat ( add in mushroom and ¼ wine to stew for another 5 min.
7) Stir in corn starch with some water to add into stew to make the gravy more rich and thicker. Add some sesame oil for better aroma.
8) Dish out and add garnishing leaf.
Melt in your mouth Cookies by Shanna Ting
150g all purpose flour (i use top flour)
50g corn flour
200g butter
50g icing sugar
Choco chips (optional)
Cream butter and sugar til creamy. Add in sifted flour n corn flour and mix well.
Add batter into piping bag n pipe out. Add choco chips (optional)
Bake in preheated oven at 180deg for abt 10 to 12mins or til slightly brown. Time varies depending on how thick or how big ur design is. Have to trial n error.
Makes roughly 50cookies.
50g corn flour
200g butter
50g icing sugar
Choco chips (optional)
Cream butter and sugar til creamy. Add in sifted flour n corn flour and mix well.
Add batter into piping bag n pipe out. Add choco chips (optional)
Bake in preheated oven at 180deg for abt 10 to 12mins or til slightly brown. Time varies depending on how thick or how big ur design is. Have to trial n error.
Makes roughly 50cookies.
Air Fried Pork Chop by Ong Kian Hwee
Got to use collar meat, unless you can tenderize it perfectly.
Recipe quite easy:
- hit the collar meat to soften the hard part (I just punch it)
- beat an egg with a teaspoon of salt and pepper.
- marinate the meat with the egg mixture for at least half hour in the fridge.
- spread bread crumbs on a plate, and roll/cover the marinated meat on it. Just make sure there is enough crumbs to cover every part/cleave of the meat. (I just bought those fine clumps off the shelves, or you can use crushed Jacob biscuit but I think the texture will not be even)
- air fry it for 20 or 25 minutes at 180, depending on how thick is the pork. Turn it around with 5 minutes left on the timer.
Post link: https://www.facebook.com/#!/photo.php?fbid=10152975306056982&set=gm.666761670059579&type=1&theater- hit the collar meat to soften the hard part (I just punch it)
- beat an egg with a teaspoon of salt and pepper.
- marinate the meat with the egg mixture for at least half hour in the fridge.
- spread bread crumbs on a plate, and roll/cover the marinated meat on it. Just make sure there is enough crumbs to cover every part/cleave of the meat. (I just bought those fine clumps off the shelves, or you can use crushed Jacob biscuit but I think the texture will not be even)
- air fry it for 20 or 25 minutes at 180, depending on how thick is the pork. Turn it around with 5 minutes left on the timer.
Air Fried Turmeric Chicken by Lena Lai
Turmeric - 2 thumb size, ginger - 1 thumb size, sugar (by tbsp), salt n pepper to taste and a bit of soy sauce.
Marinate overnite.
Coat with flour and deep fry or Air Fried (coat with flour, let sit for 15 mins, brush with oil, AF @180 for 15 mins in grill pan)
Post link: https://www.facebook.com/#!/photo.php?fbid=10152467722948726&set=gm.666768113392268&type=1&theater
Ikan bilis sambal by Jill Chua
Ingredient A:
150g ikan bilis (clean off entrails, rinse, toast dry in an oiless wok)
3-4 small local limes (extracts juice)
Ingredient B:(blended)
100g shallots, 30g garlic
5 chilli padi chillies
12 dried chillies (soaked, drained)
Seasoning:
2/3 tbsp white sugar
1/4 tsp salt
Method:
1. Heat wok with 100ml oil. Turn to medium heat, deep-fry ikan bilis till crispy, remove and drain well. Retain wok for use.
2. In the same wok, fry ground ingredients till oil comes through, add in seasoning. Turn off heat, add in lime juice, mix well. Add in no. (1), toss well before dishing up.
Tips: You can clean ikan bilis in a large quantity, rinse, sun-dry. Cool and store in containers. This way you can deep-fry ikan bilis anytime when needed for topping on fried rice or as snack crunchies.
150g ikan bilis (clean off entrails, rinse, toast dry in an oiless wok)
3-4 small local limes (extracts juice)
Ingredient B:(blended)
100g shallots, 30g garlic
5 chilli padi chillies
12 dried chillies (soaked, drained)
Seasoning:
2/3 tbsp white sugar
1/4 tsp salt
Method:
1. Heat wok with 100ml oil. Turn to medium heat, deep-fry ikan bilis till crispy, remove and drain well. Retain wok for use.
2. In the same wok, fry ground ingredients till oil comes through, add in seasoning. Turn off heat, add in lime juice, mix well. Add in no. (1), toss well before dishing up.
Tips: You can clean ikan bilis in a large quantity, rinse, sun-dry. Cool and store in containers. This way you can deep-fry ikan bilis anytime when needed for topping on fried rice or as snack crunchies.
Post link: https://www.facebook.com/#!/photo.php?fbid=10152286143239811&set=gm.666649090070837&type=1&theater
Chicken Pot Pies by Wendy Ang
Ingredients
Chicken boneless thighs, discard skin, cut into cubes, marinate with Cooking Wine, oyster sauce, pepper and cornflour for half an hour
Brown skin big onion – cubed
Canned button mushrooms – cubed
Carrots - cubed
Green peas
Potatoes – boiled and cubed
Hard boiled Eggs
Heat oil in pan, sauté onions till soft
Add chicken cubes, fry till almost cooked
Add enough water to cover the chicken and bring to a boil
Add carrots, green peas, potatoes, mix thoroughly and boil again
Add black sauce (optional) to darken the mixture
Thicken the gravy with corn flour if necessary
Season with additional pepper and a dash of fish sauce if preferred
Set aside to cool
Scoop cooled mixture into containers suitable for baking
Topped with half a hard boiled egg
Cover container with pastry, cut slits in the pastry for steam to escape during baking
Bake @ 200 Degree for 20 mins or until tops are nicely browned
Note :
My pies are more oriental in taste due to asian sauces used
If you add potatoes, these pies can be a meal on its own.
As I did not use potatoes, I used breadcrumbs (panko) to thicken the gravy
Glaze pastry for better browning.
Chicken boneless thighs, discard skin, cut into cubes, marinate with Cooking Wine, oyster sauce, pepper and cornflour for half an hour
Brown skin big onion – cubed
Canned button mushrooms – cubed
Carrots - cubed
Green peas
Potatoes – boiled and cubed
Hard boiled Eggs
Heat oil in pan, sauté onions till soft
Add chicken cubes, fry till almost cooked
Add enough water to cover the chicken and bring to a boil
Add carrots, green peas, potatoes, mix thoroughly and boil again
Add black sauce (optional) to darken the mixture
Thicken the gravy with corn flour if necessary
Season with additional pepper and a dash of fish sauce if preferred
Set aside to cool
Scoop cooled mixture into containers suitable for baking
Topped with half a hard boiled egg
Cover container with pastry, cut slits in the pastry for steam to escape during baking
Bake @ 200 Degree for 20 mins or until tops are nicely browned
Note :
My pies are more oriental in taste due to asian sauces used
If you add potatoes, these pies can be a meal on its own.
As I did not use potatoes, I used breadcrumbs (panko) to thicken the gravy
Glaze pastry for better browning.
