Friday, May 22, 2015
Wednesday, May 6, 2015
Tuesday, May 5, 2015
Pakistani Fried Chicken Recipe
Chicken legs 7 pieces
black pepper 1 tsp
salt 1 tsp
Apply this to chicken and marinate 1 hour
1/2 cup flour
1/4 cup cornstarch
1/4 cup rice flour
1 tsp baking soda
1 egg
cooking oil to fry
apply this to chicken and cook for 7 minutes on each side on medium high
allow to cool for 5 minutes and fry again for 7 minutes each side.
for the sauce
1 tbsp vegetable oil
1/2 cup ketchup
1/2 tsp red chilli powder
2 tbsp corn syrup
1/2 tsp paprika powder
1 tbsp white vinegar
1/2 tsp salt
2 tbsp siracha sauce
1 tbsp garlic
for garnishing, sesame seeds
Chicken Biryani dedicated to pakistan karachi
Chicken Biryani ,no body perfect in this world, sab se ghalti hoti ha
I accendently said fry the chicken for 3 minutes but i meant fry for 30 minutes
Sunday, April 12, 2015
Crunchy Milo Koko Krunch Sheep Cookies by Joey Foo
180g unsalted butter, soften at room temperature
80g Horlicks/Milo
30g Caster sugar
200g top flour
25g corn flour
25g milk powder(I use coffeemate creamer)
Koko Krunch
1. Pre-heat oven to 150 degrees.
2. Sieve top flour, corn flour and milk powder.
3. Cream butter, milo and sugar till combined and creamy.
4. Put in sifted flour mixture and mix till a dough forms.
5. Shape dough into tear drop pcs. Insert Koko Krunch at the sides for ears. Roll 2 small balls for eyes and poke 2 holes in the centre. Poke another 2 holes for nostrils. Roll six tiny balls of dough and put between top centre of ears.
6. Bake at 150 degrees for about 15 minutes. I used my Rowenta oven fan mode bottom heat at bottom rack.
7. Leave to cool on wire rack before storing in an airtight container.
Chinese Carrot Cake by Jane Tan
Wheat flour, 45 gm
Rice flour, 165 gm
Chinese sausage, steamed and diced
Dried shrimps, soaked and diced
Mushroom, soaked and diced
Dried scallop, soaked and shredded
Shallots, diced
Sugar
Seasoning:Scallop water or dried shrimps water, 1/3 cup
Chicken broth, 1/3 cup
Oil
Sesame oil
Salt
Pepper
Sugar
Method:1. In a pot, put in shredded radish and add sugar. Mix well over high heat for 2 mins.
2. When radish water starts to boil, turn to middle heat. Cover and simmer for another 5 mins. But make sure it don't dry up.
3. Heat wok, put oil, and sauté dried shrimps, followed by sausage, mushroom and lastly dried scallop till fragrant. Set aside.
4. In the same wok, add some oil, sauté shallots till fragrant. Then add step 3 ingredients, mix well and turn off heat. Leave the ingredients in wok.
5. Transfer the cooked radish into step 4 wok. Then pour radish water to a big bowl.
6. Add sugar, pepper, salt and sesame oil in the water. Mix well. Add dried scallop or dried shrimps water, chicken broth. Then stir in rice flour and wheat flour. Stir slowly and mix well.
7. Pour the mixture into wok through a strainer to avoid lumps. Mix well.
8. Stir over middle heat until mixture thicken, around 1 min.
9. Transfer to tray to steam for 40 mins or till cook.
10. Leave aside to cool down till set.
Bah Kwa & Cheddar Cheese Sourdough Loaf by Meng-Choo Tan
Unbleached Bread Flour - 250 gm
Stoneground Wholemeal Flour - 50 gm
Water - 75 gm
Milk - 100 gm
Honey - 30 gm
Salt - 6 gm
Butter - 30 gm
Instant yeast - small pinch (I measured this today and it was about 0.2 gm)
Sourdough starter - 150 gm
Cheddar Cheese cubes - 30 gm
Bah Kwa bits - 30 gm
Mix well with bm or mixer.
Rest 30 mins
Snf - rest 30 mins
Snf - rest 30 mins
Snf - rest 30 mins
Final shape
Proof about 45-60 mins in Basket
Preheat Dutch oven
Bake at 240C for total of 30 mins
(Remove cover after 15 mins)
For those without the Sourdough starter, this is the instant yeast version.
Unbleached Bread Flour - 325 gm
Stoneground Wholemeal Flour - 50 gm
Water - 150 gm
Milk - 100 gm
Honey - 30 gm
Salt - 6 gm
Butter - 30 gm
Instant Dry Yeast - 6 gm
Cheddar Cheese cubes - 30 gm
Bah Kwa bits - 30 gm
Mix well with bm or mixer.
Rest 30 mins
Snf - rest 30 mins
Snf - rest 30 mins
Snf - rest 30 mins
Final shape
Proof about 45-60 mins in Basket
Preheat Dutch oven
Bake at 240C for total of 30 mins
(Remove cover after 15 mins)
Water - 150 gm
Milk - 100 gm
Honey - 30 gm
Salt - 6 gm
Butter - 30 gm
Instant Dry Yeast - 6 gm
Cheddar Cheese cubes - 30 gm
Bah Kwa bits - 30 gm
Mix well with bm or mixer.
Rest 30 mins
Snf - rest 30 mins
Snf - rest 30 mins
Snf - rest 30 mins
Final shape
Proof about 45-60 mins in Basket
Preheat Dutch oven
Bake at 240C for total of 30 mins
(Remove cover after 15 mins)
Thai red chicken curry by Chompoopan K. Tan
Ingredients
- 200 grams bite sized chicken
- 8 chicken feet (or more if you like)
- 50 grams red curry paste
- 3 tablespoons cooking oil
- 1 cup coconut milk (I used a small Ayam packet)
- 1 packet bamboo shoots, sliced
- 3 fresh red chilies, sliced diagonally (optional)
- 1/4 cup sweet basil leaves
- 5 kaffir lime leaves, torn
- fish sauce to taste (I used around 3-5 tablespoons, as this curry should be salty than sweet taste)
- 1 teaspoon palm sugar (or brown sugar)
- 2 to 4 cups water
Preparation
1. Cook chicken feet in a separate pot until soft, may be about 20 mins. Set aside.
2. Heat 3 tablespoons of oil in a wok over medium to lower heat. Add red curry paste, and keep stirring until fragrance.
3. Add 1/2 cup coconut milk and keep stirring until boil for 5-10 mins, you'll see bubbles of red oil on top.
3. Add the chicken and stir until cooked through. Then add in cooked chicken feet. Keep stirring for 5 mins. If the curry is too dry, add some coconut milk.
4. Pour 2 cups of water in to the wok, bring to boil. Add bamboo shoots in to curry, bring to boil and continue cooking for 7-10 mins.
5. Add the remaining coconut milk, bring to boil. Gravy should be covered all ingredients. Add more water if the gravy is too thick or add more coconut milk if the gravy is too watery.
6. Taste the gravy before adding fish sauce and sugar. Red curry should be salty than sweet taste.
7. Add kaffir lime leaves into low boiling curry, turn off the fire after a few minutes. Then add sweet basil leaves (and chilies if u have) into curry and mix in the curry to avoid leaves turning black. Serve hot with steamed jasmine rice or rice noodles!
PS. All the ingredients are roughly estimated as I cook often and don't need to measure anymore.
Homemade chicken essence with ginseng by Low Lai Kuen
Homemade chicken essence with ginseng 池底参 using slower cooker, no water added. Bought a matured chicken 老母鸡for $7, remove skin n fat, chop into 4 parts, cook for 4hrs, yield 250ml of chicken essence.
Huat Kueh by Jeannie Lee
200gm Rice flour
70gm sugar
170ml coconut milk
1 small packet Eno (4.3gm)
Colouring
Mixed rice flour, sugar n coconut milk and lastly add in eno. Mix well.
Divide batter into 2 portion. Add in your prefer food cokouring.
Scoop one small spoon of batter into mould paper cups, follow another colour over lapping the other colour. Continue to fill till the brim of the mould.
Steam on high heat for 15 to 20mins.
Done.
Carrot Spice Cake with Cream Cheese Frosting
, there’s a Carrot Spice Cake with Cream Cheese Frosting made with rice flour and oat flour that’s touted as being a better-than-ever and gluten-free take on a classic. Now, let me explain, neither of us has any sort of gluten sensitivity, but I do love experimenting with different types of flour to discover new tastes and textures. This carrot cake is completely gluten-free, but, more importantly for me, it’s completely delicious with a delicate crumb. It seems impossible since carrot cake is usually somewhat dense, but even with the walnuts this was a light and crumbly cake. It’s very similar to my standard carrot cake recipe in that it’s made with vegetable oil rather than butter, and that’s mixed with sugar and eggs. Rice flour and oat flour were combined with baking soda, baking powder, cinnamon, freshly grated nutmeg, ground cloves, and salt. The dry ingredients were mixed into the wet, and then grated carrots and toasted, chopped walnuts were added. Thanks to perfect timing, I had just received a bunch of fresh carrots from our CSA that I shredded for the cake. I baked the cakes in eight-inch round pans and let them cool. For a layer cake, one and a half times the recipe for frosting is needed. The frosting recipe here includes cream cheese, butter, confectioners’ sugar, and vanilla, and I added lemon juice because I can’t give up that detail of my usual carrot cake approach. One thing to keep in mind with this cake is that because it is especially crumbly, it definitely requires a crumb coat of frosting. I scooped some of the frosting from the big bowl in which it was mixed into a smaller bowl to use for the crumb coat. That way, any crumbs from the spatula will only get mixed into the crumb coat frosting and not into the entire batch. Chilling the cake after applying the crumb coat is a good idea since the frosting will set more firmly. Then, the pretty final coat of frosting can be applied.
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Chendol agar agar by Susan Sim
Makes abt 18 small tubs
- 1pkt agar powder - 500ml water, boil till powder dissolved
- 200gm red beans
- 1 pack black jelly aka chin chow
- 1 pack attap seeds
- 2 pack chendol
- 250gm gula melaka add 300ml water
- 500ml coconut milk
Method:
- Boil gula melaka mixture and when dissolve sieve it
- Add 500ml coconut milk
- plus 150ml water (optional if mixture is alr watery omit)
- then boil agar2 powder w 500ml water till dissolved
- add the gula melaka mixture.
- add all the "kacang" into the small tubs (u can do this b4 boiling the agar2)
- pour mixture into tubs
- refrigerate after totally cooled down
Chilli Dipping Sauce for Steamboat by Jensie Tan
3 pcs shallots
10 pcs big chilli
4 small chilli
Lime juice 4 spoons
Lime zest
Sugar 1 tsp
Ginger plant bud (bunga siantan) three pcs
Salt a bit
Sesame oil 1 tbsp
Vinegar 1 tbsp (to taste)
Light sauce
Method
- Blend chilli, onion n lime skin.
- Add the rest of ingredients.
- Serve with light sauce just before consuming.
Post link:
Homemade Beef Jerky – A Real Convenient Store
Thanks to a new wave of modern day cave-people, eating healthy, high-protein snacks is all the rage, and while you can find many artisan brands out there, making your own is fun, easy, and using this method, relatively quick.
You can use any lean cut of beef you want, but I think top round is a great choice, as I explain in the video. Whatever you decide to use, please do yourself a favor, and have the butcher cut it for you. Nice thin, even slices are key, so the meat dries evenly. Just tell the butcher you are making jerky, and they’ll know what to do. I hope you give this beef jerky recipe a try soon. Enjoy!
Ingredients for about 6 (2-oz) portions Beef Jerky:
2 pounds thinly sliced beef top round
3/4 cup Worcestershire sauce
3/4 cup soy sauce
2 teaspoons freshly ground black pepper
1 rounded tablespoon smoked paprika
1/4 teaspoon cayenne
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1 teaspoon onion powder
1 generous tablespoon honey
- Marinate for 3 hours or more.
- Bake at 175 F. for 3-4 hours or until dry and leathery
Spinach egg tofu by Esther Khoo Chai Hoon
2)eggs 8pcs
3)spinach 100g - slice into thin slices
4)cornflour 18g
5) pinch of salt
- place plastic wrapper on tray ( get those can be use in microwave), follow by laying spinach on tray, press it neatly... Set aside
- mix eggs with soya bean milk, add cornflour, pinch of salt , stir well, pour in tray that lay with spinach
- stream 15 mins in big fire
- cool down then place in fridge for at least 4 hrs
Cooking method:- heat oil, deep fry tofu till golden brown, set aside
- oyster sauce add water, sugar, pepper ( own preference )
-heat oil, fry mince garlic, add in mushroom ( any type), quick fry, pour in oyster sauce, boil till thicken ( can add some plain flour with water), pour on golden brown tofu…, Done!!!
Steamed Egg Cake (鸡蛋糕) by Jensie Tan
Ingredients
10 eggs
500g sugar
1 kg plain flour
One can ice-cream soda
1 tsp Baking powder
Method
Beat the sugar n egg until fluffy & pale (about 20min).
Method
Beat the sugar n egg until fluffy & pale (about 20min).
Sieve plain flour and baking flour before mixing into egg batter until incorporated.
Add in ice-soda and pour into mould.
Use sugar to sprinkle over or knife greased with oil to mark a cross on the batter.
Steam for about 45 min.
Baked chilli Stingray by Jeannie Lee
Squeeze some lemon juice before you eat.
Brandade – Hot Cod
Once made, it can be eaten as is, or turned into a beautifully browned and bubbly gratin. Actually, forget I said that, as this should always be baked and eaten piping hot, ideally with some homemade crostini.
The biggest (and only) challenge with this dish is handling the salt cod. It needs to be soaked in cold water for a day or two before you can work with it. However, depending on which salt cod you use, the time this takes can vary. If you’ve never used it before, follow the instructions herein, but maybe cut off a small piece once it’s soaked, cook it in a little bit of water, and test it for salt content. It should still be kind of salty, but not unpleasantly so.
This is a great recipe for entertaining, since you can make it ahead of time, and bake when you’re ready to serve. You can use one large shallow dish, or do a smaller size portion like I did here. Remember everything is cooked; so all you need to do is heat it through, brown the top, and serve. I really hope you give this a try soon. Enjoy!
Ingredients for about 24 snack-sized portions:
1 pound skinless salt cod fillet, soaked in cold water for 24-36 hours, changing water 4-5 times
2 bay leaves
6 springs thyme
1 1/2 cups whole milk
pinch cayenne pepper
1 teaspoon finely grated lemon zest
8 large garlic cloves, peeled, halved
1 pound gold potatoes, cooked until tender with garlic
1/2 lemon, juiced, or to taste
1/4 cup extra-virgin olive oil
pinch of freshly ground black pepper
1 tbsp crème fraiche for the top, optional
- Bake at 450 F. for about 20, or until browned
Hokkien Char Hae Mee (福建炒虾面) by Taitai Kim
Fried prawn heads and shells (grams) 1/2 kg (own preference can add more or slightly lesser)
2 big raw garlic
1.5 litre water
Sheng siong half black pepper 40 粒 (semi ground)
Bring to boil (approx 25mins)
Filter soup and prawn heads put the soup aside
Prepare 2 Person servings ingredients:
1 packet /1 kg Thick white mee hoon
Half packet/500g Yellow noodles
1.5 -2 tablespoon chopped garlic
200grams pork belly (own preference) steam for 20min
2 eggs
150grams sotong (own preference)steam for 20min
100grams beansprout (own preference)
Some leek (fei cai)
Frying Process:
4 tablespoon cooking oil,fried garlic till bit light brown then add 2 eggs
Mix and stir fried the eggs into small pieces till frangrance
Put thick white mee hoon and yellow noodles fry for 1 min, after that add beansprout and fry for 1min
Add oyster sause and black sause and fry another 1-2 min
Add prawn soup est 500ml and fry for about 1min and cover it for further about 2 min for wet type and about 4 min for dry type
Add prawn and meat and fry for 1min and you are done
*fry in high heat through out the cooking
Jelly-O Cookies by Teo Choong Eng Cindy
Ingredients
· 3/4 cup butter, softened
· 1/2 cup sugar
· 1 package (3 ounces) Jell-O gelatin, flavor of choice (raspberry or strawberry are my favorite)
· 2 large eggs
· 1 teaspoon vanilla or lemon extract
· 2 1/2 cups flour
· 1 teaspoon salt
· 1 teaspoon baking powder
· Food coloring (optional)
· Granulated sugar for sprinkling
Instructions
1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
2. With an electric mixer, beat together butter, sugar and gelatin until soft and creamy. Add eggs, vanilla or lemon extract and if desired, food coloring, and continue beating until smooth and fluffy.
3. In a separate bowl, mix together flour, salt, and baking powder and gradually add to the wet ingredients beating well after each addition. The dough will be very soft but not sticky.
4. Shape dough into 1 1/4-inch balls and then roll in granulated sugar or gelatin. Place balls 2-inches apart on baking sheet and flatten with the bottom of a bowl or cup to about 3/8-inch thickness.
5. Bake for 6-8 minutes making sure not to overcook the cookies.
Chicken stew with sea cucumber by Ruen Wei
2. Heat sesame oil n add garlic, ginger & onion till fragrant.
3. Add in the marinated chicken, brown them.
4. Once browned, add in potato n carrot. (U can add celery etc)
5. Add water n let it stew for abt an hour over small fire. (Optional: shaoxing wine)
6. Add sea cucumber last.
7. Adjust colour of stew with dark soya sauce. Add a bit of salt n pepper to taste.
8. Thicken stew with corn starch to your preferred consistency.
9. Garnish with parsley
Fishmaw Crabmeat Broth by Michelle Heng
Adapted recipe from Simply Her magazine, Jan 2015 edition
Ingredients
1l water
120g crabmeat
60g fishmaw (softened in hot water, rinsed and cut into small pieces)
2 tbsp oyster sauce
2 tbsp shaoxing wine
1 tbsp soy sauce
1 tsp salt
2 eggs (beaten)
Cornflour slurry
Vinegar
Steps
1. Bring the water to a boil then add fishmaw, oyster sauce, soy sauce, salt and shaoxing wine. Cook for 15 mins.
2. Add crabmeat and cook for another 5 mins before stirring in the egg.
3. Thicken the broth with the cornflour slurry to your desired consistency.
4. Serve hot with a drizzle of vinegar.
5. Bon appetit!
Note
1. The recipe in the magazine used the rice cooker to cook this broth (but time used was a tad too short), same steps just different cooking method.
2. Can add shredded chicken meat into the broth too.
Bak Kwa Mushroom Ravioli in Mushroom Butter Sauce by Michelle Heng
1 pc fresh shiitake mushrooms (finely diced)
1/2 pc bak kwa (finely diced)
1 clove garlic (minced)
2 shallots (minced)
1 tbsp cream cheese
1 tbsp parmasen cheese
1 tsp dried parsley
2 tbsp olive oil
Salt & pepper (to taste)
Sauce
2 tbsp salted butter
1 pc fresh shiitake mushrooms (sliced)
Garnish (optional)1/4 pc bak kwa (thinly sliced)
1 tbsp parmasen cheese
1 tsp dried parsley
Steps
1. Fry garlic and shallots with olive oil until fragrant then add in mushrooms, fry till soft.
2. Mix mushroom, bak kwa, parsley, cream cheese, parmasen cheese, salt and pepper till well combined.
3. Scoop a teaspoonful of mixture and place in the centre of a wonton wrapper. Seal with another piece of wonton wrapper by wetting the edges with water. Repeat step 3 till all wrappers and mixture are done.
4. Put the ravioli into a pot of salted boiling water and cook till they float. Scoop with a slotted spoon onto a plate.
5. In a skillet, melt butter and fry mushrooms till they are cooked and the butter sauce turns a little brownish.
6. Drizzle the mushroom butter sauce onto the ravioli, and sprinkle some bak kwa, parsley and parmasen cheese before serving.
7. Bon appétit!
Salted veggie porridge by Dawn Lee
Ingredients:
200g salted veg (pre packed and just rinse, didn't soak)
2 sour plums
2 tomatoes
2 thumb sized ginger
1 tamarind skin
1 carrot
Toufu
Minced meat (marinated beforehand)
Method:Put all ingredients except toufu and minced meat into boiling water for about 10 mins.
Add toufu and minced meat and boil for another 15-20 mins.
For porridge, I added one cup of rice into slow cooker and slow cooked it together with the above soup for few hours.
No need to add salt as it's really packed with flavours. Can add some chilli padi to porridge before serving if u want it spicy.
Long john silver chicken by Leow Sharon
1 1/2 teaspoon baking soda
1 egg
1/4 teaspoon salt
2/3 water
2 tablespoon of vegetable oil
If batter is too thick then add a it more water
Tangerine Ogura by Jane Lee
Ingredients A
7 egg yolks + 1 whole egg
70g corn oil
110g Orange juice
1 teaspoon vanilla essence
1/2 teaspoon salt
110g top flour (sieved)
2 orange zest
Ingredients B
7 egg white (cold)
1/4 teaspoon tartar
110g caster sugar
Method:
1. Line baking sheet at the bottom on 8" inch square pan and preheat the oven to 150deg with a tray of boiling water on the most bottom rack.
2. Whisk egg yolks and corn oil until frothy and add orange juice, mix well. Sift in flour, salt and orange zest, mix well set aside.
3. Using an electric mixer, whisk egg white, cream of tartar and castor sugar till peak form. Gradually add d sugar.
4. Mix 1/3 of meringue with yolk batter with a whisk to loosen the gluten. 2/3 meringue by folding method using a spatula. Then pour in balance of meringue. Fold gently to mix well.
*optional
5. Take out 5tablespoon of the batter and add 1 tablespoon of cocoa powder and mixed well. Drop d chocolate batter in circles and use a toothpick to create any patterns
6. Pour batter into pan and tap pan lightly to remove air bubbles.
7. Steam bake top/bottom heat for 35 minutes at 150deg and bake for another 40 minutes at lower temperature 140deg and leave in d oven for another 10min. This temperature is based on my oven.
Note:
1. kind ensure pour hot water to steam bath.
2. once baked, over turn the cake and slowly pull away d baking paper and turn back to cool off.
Mandarin Orange Chiffon Cake by Yvonne Mah
Recipe adapted from http://smallsmallbaker.blogspot.sg/2012/02/mandarin-orange-chiffon-cake.html
(A)
6 Egg Yolk
40g Sugar
60g Vegetable Oil
80ml fresh Mandarin Orange Juice
Zest of 2 Mandarin orange
100g Cake Flour, sifted
(B)
8 Egg White
1/2 tsp Cream of Tartar
90g Sugar
Method
1. Preheat oven to 170C.
2. Whisk egg yolk and sugar until pale and fluffy, doubled in size.
3. Gradually add in vegetable oil, Mandarin orange juice and zest. Mix well.
4. Sift cake flour twice and add into egg yolk mixture. Mix until just combined. Set aside.
5. Whisk egg whites until frothy, add in Cream of Tartar and beat until soft peak. Add in sugar gradually and beat until stiff peak.
6. Gently fold in meringue to the egg yolk batter in 3 batches.
7. Pour the batter into a clean ungreased chiffon tin. Lightly bang the tin on the tabletop to release air bubbles. Bake in preheated oven for 50-60 mins (depending on your oven).
8. Invert the tin immediately and unmould only when the cake is completely cooled.
6 Egg Yolk
40g Sugar
60g Vegetable Oil
80ml fresh Mandarin Orange Juice
Zest of 2 Mandarin orange
100g Cake Flour, sifted
(B)
8 Egg White
1/2 tsp Cream of Tartar
90g Sugar
Method
1. Preheat oven to 170C.
2. Whisk egg yolk and sugar until pale and fluffy, doubled in size.
3. Gradually add in vegetable oil, Mandarin orange juice and zest. Mix well.
4. Sift cake flour twice and add into egg yolk mixture. Mix until just combined. Set aside.
5. Whisk egg whites until frothy, add in Cream of Tartar and beat until soft peak. Add in sugar gradually and beat until stiff peak.
6. Gently fold in meringue to the egg yolk batter in 3 batches.
7. Pour the batter into a clean ungreased chiffon tin. Lightly bang the tin on the tabletop to release air bubbles. Bake in preheated oven for 50-60 mins (depending on your oven).
8. Invert the tin immediately and unmould only when the cake is completely cooled.
Thai Style Steam Fish 泰式蒸鱼 by Patricia Bakersiao
1) 1 Fish (I used Seabass) cut few slices on the fish.
2) chopped parsley n slices lime for garnish
Sauce for the Fish 1) 3 tbsp Fish sauce (鱼露)
2) 3 tbsp Garlics (finely chopped)
3) 4 tbsp Lime Juice (青柠檬)
4) 2 tbsp Sugar
5) 1 tbsp Chilli (cut into pcs. If u like spicy. Can add more chilli)
(Mixed well n set aside)
Method
1) place the Fish on a plate. Top with few slices of ginger. Sprinkle a bit of Salt n Hua Tiao Chiew just before Steaming.
2) When water boiling, place in the Fish n steam for 10 mins. When Done, remove the fish from steamer. discard the gingers n water.
3) Pour the sauce over the Fish n garnish with parsley n lime. Serve.
Creamy Spaghetti with pan-seared Scallop & Shrimp by Yvonne Mah
- 1Rinse and pat dry the scallop & shrimp. Season scallop & shrimp with sea salt & garlic pepper for about 30 min to an hour.
- Bring a generous pot of water to a boil. Add salt & pasta. Cook pasta according to the timing indicated on the packet. Drain well & reserve some pasta water.
- Melt butter with olive oil in a pan. Sear & brown scallop & shrimp. Space them out in the pan. Dish out & set aside when both sides are browned. (Do not keep flipping the scallop.)
- Add olive oil to the same pan, add diced onion & fry till slightly softened. Add minced garlic & saute till lightly browned.
- Add cooking cream & grated Parmesan cheese. Whisk to melt the cheese. Heat gently over low heat, stirring all the time & making sure the cream mixture does not boil. Add sea salt & galic pepper & do a taste-test.
- Add the drained pasta & toss well to coat the pasta evenly. Add reserved pasta water a tablespoon at a time, if necessary, to thin it.
- To serve, sprinkle with parsley & grated Parmesan Cheese & top with the pan-seared scallop & shrimp.
Hakka yam abacus beads (算盘子) by Jess Chen
Ingredients:
- 1 1/2 small Thai yam, cut into small cubes (About 550g-600g)
- 300g Tapioca flour (I think I will increase this amount to ard 450g - 500g as my abacus beads are too soft in my first try)
- 1 1/2 tsp oil
- 3/4 tsp salt
- Sesame oil
Method:
- Steam yam until soft.
- Add oil and salt.
- Mash with a potato masher/food processor (I didn't mash too much as I prefer to have some pieces of yam in it)
- Add tapioca flour a bit at a time until it becomes a kneadable dough (I used my hand towards the end when it is too difficult to mix)
- Roll into a long roll and cut into smaller pieces
- Roll each piece into a ball and use your finger to create an indent in the middle
- If you are keeping them for another day, freeze them in the freezer. I saw somewhere online that it can keep up to 2 months
- If you are cooking immediately, boil some water and add the beads to the boiling water. Remove from the water once they float up and add sesame oil to them to prevent them from sticking to each other.
Stir fry recipe
Ingredients:
- A handful of dried shrimps, soften in hot water and dried with kitchen towel
- A handful of shredded dried cuttlefish, soften in hot water and dried with kitchen towel
- 10 dried mushrooms, soften in hot water and cut into thin slices
- 300g minced pork, marinated in a bit of soy sauce, sesame oil and white pepper
- A handful of black fungus, soften in hot water and shred thinly
- 5 tsp fried shallot oil and shallots (I used those ready made shallot oil)
- 1 clove of garlic
- Fried shallots for garnishing
- Parsley for garnishing
( Mix all sauces together with 2 tbsp of the water used for soaking mushrooms first)
- 1/4 tbsp fish sauce
- 1/2 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 1 tsp sugar
- 1 tbsp sesame oil
- A dash of pepper
Method
- In the wok, add fried shallot oil and garlic to stir fry.
- Add dried shrimps, shredded cuttlefish and shredded mushrooms and stir fry for 2 min.
- Add minced pork and shredded black fungus and stir fry for 2 min.
- Add abacus beads to stir fry for another 2 min and add the sauces.
- When pork is all cooked, serve with fried shallots and parsley.
Homemade Fish Rolls (自制鱼卷) by Michelle Heng
Ingredients (makes 60-80 pcs)200g yellowtail (黄尾魚) fish meat
150ml water
1 tbsp egg white
1/2 tsp msg
1 tbsp salt
Fillings
Sichuan preserved mustard (optional)
Mushrooms (soaked)
Pork belly (blanched)
Chilli (deseeded)
Spring onion
Carrots
Steps
1. Cut all the filling ingredients to about 5cm length and the thickness of a matchstick (except for pork belly which maybe a bit thicker), set aside.
2. Chop off the head of the fish and fillet the 2 sides. Use a spoon to scrap off fish meat from the bones then rest the fillet on the skin side and scrap the fish meat as well.
3. Blend the fish meat and water together to form a smooth paste. Its ready when the fish paste pressed between two fingers feels 'bouncy'.
4. Transfer the fish paste to a large metal baking pan, add egg white, msg and salt then mix well with hand.
5. After it is well combined, the paste will thickened. Then grab as much fish paste on the hand and throw hard onto the baking pan, repeat process no less than 50 times (the more the merrier, this act makes the fish paste more 'bouncy' ie 'QQ').
6. Put the fish paste into a piping mould and slowly pipe the paste onto a clean cutting board (with the lines facing up). Pipe each piece to be about 12 cm long. If don't have piping mould, spread thin layers (about 0.2 cm thickness) of fish paste into cutting board, smoothen the surface with a wet spoon back, then make lines using a striated rolling pin or fork, then cut to length. Cut the strip to be 3.5cm x 12cm if using second method by running a knife on the fish paste.
7. Use a knife to scrap the fish paste gingerly from the cutting board and place it on your wet palm with the lines facing the palm. When scraping, the strip will be 'compacted' hence has to cut at a broader 3.5cm initially.
8. Place all or different combination of the fillings onto the fish paste strip, about 2cm away from the starting end.
9. Wet your other fingers before folding the fish paste strip, make a 1.5 roll, ie overlap by another 50% more to prevent the strip from opening up, cut excess off from the strip using a knife. The excess is to be combined with the rest of the fish paste and used again.
10. Place the completed fish rolls onto plastic containers line with plastic bags for easy lifting subsequently. Repeat steps 6-9 till all the fish paste are done. Do not touch or adjust any of them after placement in the container as they will break.
11. Rest the fish rolls in room temperature for 2 hours then store in fridge for another 2 hours or when ready to cook.
12. When ready to cook in your desired style, transfer the fish rolls gingerly into the pot/pan, takes about 8-10mins to be cooked.
13. Bon appetit!
Notes
1. Another fish to use is smooth wolf herring (西刀魚), buy smaller size fish preferably about 3 fishes for a kg combined.
2. Different fish used will yield different texture.
3. If buy ready fish paste from market/supermarket, can start at step 6 but be ready for different result (I have yet to try).
4. To cook the fish rolls within 3 days.
Falafel – The Opposite of How These Will Make You Feel
Whipping up a batch of these after a late night at the bar is not going to work, since soaking the dry beans overnight is a crucial step. While you can use canned beans for this, word on the street is not to do it. Those are cooked, and apparently just aren’t as good.
No matter what method you use to cook yours, I think you’ll be surprised how close this is to your favorite falafel stand, assuming they used the exact ingredients and amounts I did, which may not be the case. So, be sure to taste and adjust until you get it just right. I really hope you get this try very soon. Enjoy!
Ingredients for about 12 falafel balls:
1 cup dried garbanzo beans aka chickpeas
1/2 yellow onion, diced
4 cloves minced garlic
1/2 cup chopped Italian parsley
1 1/2 tsp salt, or to taste
1 tsp freshly ground black pepper
1 tsp cumin
1/2 tsp ground coriander
1/8 tsp cayenne pepper
1/4 tsp baking soda
1 rounded tablespoon flour
2 tsp lemon juice
- Fry at 350°F for about 5 minutes or until browned and crispy
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