Monday, February 23, 2009

Random Recipe2

Steamed Eggs with Minced Meat II

I can still remember my first attempt in making this dish - it was a disaster. Maybe because I was too greedy and put a bit too much minced meat, the meat wasn't cooked. I had to re-steam it and the egg was overcooked. From then on, I always stir fry the meat prior to steaming. Then, I have been trying to get smooth, silky steamed eggs. The trick is to not overbeat the eggs and get rid of all air bubbles or foam before steaming.


Ingredients:
  • 150g Minced Meat
  • Salt
  • Pepper
  • 1 tsp Corn Flour
  • 1 tbs Minced Preserved Radish (菜脯碎,choi po)
  • 2 Eggs
  • 2/3 cups Water (eggs to water ratio about 1:2)
  • 1/2 tsp Knorr Chicken Powder
  • Sesame Oil
  • Light Soya Sauce

Directions:
  • Mix together minced meat, a bit of salt and pepper and corn flour. Leave for at least 10 mins.
  • Stir fry preserved radish and minced meat until pork is half cooked.
  • Pour pork into steaming bowl.
  • Beat eggs in another bowl. Try not to incorporate a lot of air bubbles.
  • Mix together beaten eggs, water and chicken powder.
  • Pour egg mixture into steaming bowl through a sieve to get rid of any air bubbles.
  • Cover and steam on medium high heat for about 10-15 mins.
  • Check for doneness. The middle part will still be wobbly, insert the tip of a chopstick in the middle, if the liquid is clear, it is done.
  • Drizzle a bit of sesame oil and soya sauce and serve.

    Sambal Belacan Aubergine & Ladies Fingers with Minced Meat
    Ingredients:

    • 350g Minced Pork
    • 1 Large Onion - diced
    • Garlic - Minced
    • 1 Aubergine sliced
    • Ladies Fingers
    • 2-3 tbs Sambal Belacan/ Chili Oil (chili flakes only, oil drained)
    • Shaoxing Wine
    • 1 tsp Knorr Chicken Powder
    • 1 tbs Kecap Manis
    • Light Soya Sauce
    • Sugar

    Directions:
  • Stir fry onions until soft.
  • Add garlic and fry until fragrant.
  • Mix in sambal belacan, stir fry for about 2 mins.
  • Add in a dash of Shaoxing wine, minced meat, chicken powder and kicap manis. Stir fry until dry.
  • Add in ladies fingers, aubergine, 1 tsp sugar and a little bit of water. Stir fry until ladies fingers are soft. Add a little bit of water at a time if too dry.
  • Add soya sauce and more sugar to taste.

Comments:
  • I prefer to grill the aubergine before stir frying as they become a bit mushy after stir frying.
Grilled aubergine:
  • Soak aubergine slices in salt water for about an hr.
  • Drain and dry with kitchen towels.
  • Place on baking tray and drizzle some olive oil on aubergine.
  • Place under the broiler until slightly browned. Turn and continue until the other side is browned.

    Braised Chorizo & Pork



    Ingredients:
  • 500g Pork - cut into large chunks
  • 200g Chorizo - cut into large pieces
  • 1 bulb Garlic - crushed
  • 1 large Onion
  • 1 Fennel
  • 2 Carrots
  • 2 Red Bell Peppers
  • 6 Closed Cup Mushrooms - halved
  • 2 cups Chicken Stock (unsalted)
  • 3 Bay Leaves
  • 1 handful Sage - coarsely chopped
  • 2 tbs Capers - coarsely chopped
  • 2 tbs Concentrate Tomato Paste

Directions:
  • Brown chorizo in a pot (without oil).
  • Remove chorizo. Brown pork in pot with oil released from chorizo.
  • Place all the other ingredients in and bring to boil.
  • Remove from heat. Cover with lid.
  • Place in oven and braise until meat is tender (about 2 hrs or longer).

    Baked Emperor's Chicken

    Soaking all the herbs and spices in brandy prior to cooking the chicken is a suggestion I got from Jeff's mum. This really helped to draw out the flavours of the herbs and spices. It's very tasty and the chicken is very tender. Love the rich flavours of the herbs and spices as well as the brandy.

    Ingredients:
  • 1.5 kg Chicken
  • 1/2 cup Brandy
  • Danggui (当归)
  • Chuanxiong (川芎)
  • Guipi (桂皮)
  • Gancao (甘草)
  • Gouqi (枸杞)
  • Dangshen (党参)
  • Star anise (八角)
  • Yuzhu (玉竹)
  • Caraway
  • Black Peppercorn
  • White Peppercorn
  • 2 tsp Salt

Directions:
  • Soak all herbs and spices and salt in Brandy for at least 1 hr.
  • Strain herbs. Stuff all the herbs into the chicken and rub brandy all over chicken.
  • Wrap chicken in foil.
  • Bake at 180°C for about 2.5 hrs or until chicken is tender.

    Sweet & Sour Squids

    Sweet & Sour Squids Recipe

    Ingredients:
    300g squids
    1 stalk spring onion (chopped)
    1 onion (cut into wedges)
    3 dried chilli (soaked and chopped)
    3 garlic cloves (chopped)

    Seasoning:
    3 tbs tomato sauce
    3 tbs chilli sauce
    1 tsp dark soy sauce
    1 tbs lime juice

    Method:
    1) Wash the squids, remove the innards and then cut into pieces. Blanch with boiling water, then drain and set aside.
    2) Heat up 3 tbs of oil and then stir-fry onion, garlic cloves and dried chilli until fragrant.
    3) Add in seasoning and squid, stir constantly over high heat until aromatic or the sauce is slightly thickened.
    4) Sprinkle with chopped spring onion, stir well. Dish up and serve.

    Chicken with Almonds and Honey

    Chicken with Almonds and Honey Recipe
    (Recipe adapted from here)

    Ingredients:
    1 chicken, cut into quarters
    1 large onions, chopped
    1/2 tsp ground ginger
    1/2 tsp cinnamon
    1/4 tsp saffron
    salt and pepper
    Juice of 1/2 lemon
    1/2 cup coarsely chopped almonds
    1/2 tbs rose water
    2-3 tbs honey

    Method:
    1) In a large pot, cook the onion with 2-3 tbs of oil until soft.
    2) Stir in ginger and cinnamon, then put in chicken.
    3) Add enough water to cover 3/4 of chicken pieces. Then add salt,pepper, saffron, lemon juice and let it simmer with the cover on for about 30 minutes. Turn the chicken pieces 2-3 times in between.
    4) Lift the chicken pieces out and arrange then in a baking dish. Pour the sauce over.
    5) Mix the rose water with honey, spread over the chicken pieces and bake in a 350 deg F oven for 30-45 minutes. Sprinkle the almonds on the chicken, serve hot.

  • Couscous Royale


    Ingredients: serves a lot!
  • 200g Chorizo - cut into large pieces
  • 500g Chicken pieces
  • 1kg Shoulder of Lamb - chopped into large pieces
  • 5 Carrots
  • 5 Turnips
  • 5 Tomatoes
  • 5 small Onions
  • 1 bulb Garlic
  • 1 Aubergine
  • 215g (wet weight) Butter Beans (canned)
  • 410g (wet weight) Chickpeas (canned)
  • 4 Bay Leaves
  • 35g Harissa Paste
  • 100g Concentrate Tomato Puree
  • 3 Cinnamon Sticks
  • 1 tbs Cumin
  • 1 pinch Saffron

Cous cous: serves 3
  • 1 cup Cous Cous
  • 1 1/4 cup Hot Water
  • 3/4 cup Raisins
  • 2 tbs Coriander - coarsely chopped

Directions:
  • Brown chorizo in a pot (without oil).
  • Remove chorizo and brown chicken and lamb.
  • Add in all other ingredients except for butter beans and chickpeas.
  • Pour in a cup of water, bring to boil.
  • Lower heat and simmer until meat is tender.
  • Mix in butter beans and chickpeas, simmer for about 10 mins.
  • Add salt to taste.
For cous cous:
  • Pour boiling hot water onto couscous. Cover for about 10 mins.
  • Mix in raisins and coriander.

    Baked Beans Pasta with Grilled Cheese
    Ingredients: serves 1

    • 100g Penne
    • 3/4 can Baked Beans
    • 1/2 cup Frozen Mixed Vegetables
    • 2 Frankfurters - sliced
    • 1 tbs Tomato Sauce
    • 1/2 tbs Worcestershire Sauce
    • 1 tsp Dried Parsley
    • 1 tsp Dried Basil
    • 1 tsp Black Pepper
    • Grated Cheese

    Ingredients:
  • Boil pasta until half-cooked. Drain and leave aside for later use.
  • Brown frankfurters in a pan with a little bit of oil.
  • Add in mixed vegetables, fry until softened.
  • Mix in all other ingredients.
  • Pour everything into a baking dish.
  • Sprinkle on some cheese and bake at 200°C for 10 mins.
  • Switch oven setting to grill and grill until cheese is browned.

    Broiled Butterflied Chicken
    Ingredients:

    • 1.5 kg Whole Chicken

    Vegetable Bed: sliced (can use any leftover vegetables in the fridge)
  • 1 Sweet Potato
  • 1 Onion
  • 1 Carrot
  • 2 Stalks Celery
  • 1 Courgette
  • 2 Tomatoes - quartered

Herb Mixture: mix all together
  • 15g Thyme - remove leaves from stem, use the leaves only
  • 25g Parsley - finely chopped
  • 1 tbs Minced Garlic
  • 3 tbs Olive Oil
  • 1 tsp Salt
  • 1 tsp Black Pepper
Directions:
  • Set oven to grill and turn to the highest temperature.
  • Place all vegetables into a roasting pan.
  • Drizzle olive oil on vegetables and place under the grill for 15 mins.
  • Butterfly the whole chicken (see 'Comments' section).
  • Evenly distribute the herb mixture under skin.
  • Rub olive oil on both sides of the chicken.
  • Place chicken skin-side up on top of grilled vegetables.
  • Sprinkle a bit of salt and black pepper on chicken.
  • Grill in oven (leave oven door slightly ajar to let the steam escape) until the skin is dark mahogany in colour (about 25 mins).
  • Flip the chicken bone-side up by holding the drumstick ends with paper towels.
  • Cook for further 15 mins.
  • Remove chicken from oven, place chicken in another plate and cover loosely with foil.
  • Tilt roasting pan to pool the fats and juices.
  • Carefully siphon the fats off.
  • Serve chicken with remaining juice in pan.

    Pork Sausages with Borlotti Beans Stew


    Ingredients:
  • 1 tbs Olive oil
  • 450g Pork Sausages
  • 1 Onion - finely diced
  • Half bulb Garlic - minced
  • 1 tsp Dried Oregano
  • 1 tsp Sugar
  • 1/2 cup White wine
  • 1 can canned Borlotti Beans - drained
  • Black pepper

Tomato sauce:
  • 1 can canned Plum Tomatoes
  • 1 tbs Concentrate Tomato Paste
  • 4 slices Sun-Dried Tomatoes - sliced
  • 2 sprigs Fresh Sage
  • 3 Bay leaves

Directions:
  • Place all ingredients for tomato sauce in a pot. Bring to boil.
  • Lower heat and leave to reduce until a thick sauce is formed (about 30 mins).
  • In a pan, heat up olive oil. Brown sausages in pan. Toss every 1-2 mins to brown all sides. Remove and leave aside for later use.
  • With the remaining oil in pan, sweat onions.
  • Add in garlic and fry until fragrant.
  • Pour in wine.
  • Lay sausages in pan.
  • Pour reduced tomato sauce over sausages.
  • Sprinkle oregano and sugar.
  • Cover and leave to simmer for about 30 mins.
  • Mix in bortolli beans and leave to simmer for about 10 mins.
  • Sprinkle on some grounded black pepper and serve.

    Steamed Egg with Prawns, Mushrooms & Dried Scallops

    Steamed Eggs with Prawns, Mushrooms & Dried Scallops Recipe

    Ingredients:
    3 eggs
    400ml stock
    1/2 tsp of salt
    1 tbsp rice wine
    50g prawns, shelled
    10 - 15g dried scallops, soaked in warm water until soft, tear into small pieces
    3 pieces of fresh shittake mushrooms, sliced thinly
    5cm knob of ginger, shredded
    Spring onion, shredded

    Method:
    1) Beat up 3 eggs until with salt and rice wine, then add in the stock.
    2) Depending on your preference, you can use one big soup bowl or 4 small bowls to steam egg. Place half of prawns, mushrooms and dried scallops in the bowl(s).
    3) Filter the egg mixture slowly into the bowl(s), making sure that there are no bubbles on the surface. However, if bubbles are formed, they can be removed by laying a piece of tissue paper horizontally on the surface of the egg mixture, and then drag the paper slowly towards the side of the bowl.
    4) Heat up a steamer (I used a wok half filled with water and a stand), place the bowl(s) into the steamer, turn down the heat and let it cook for about 10 minutes or about 80% cooked. The egg custard should be quite wobbly at this point in time.
    **Note: To ensure that the egg custard is smooth without bubbles, it has to be steamed with low heat all the time.
    5) Carefully place the remaining prawns, mushrooms and dried scallops on the surface of the egg custard. Let it steams for another 3-5 minutes until the egg custard is cooked.
    6) Serve with shredded spring onions and ginger.

    Spinach in Superior Broth


    Ingredients:
  • 300g fresh Spinach
  • 4-5 Dried Chinese mushrooms - soaked
  • 1 handful gei chi (枸杞, Chinese wolfberry)
  • Salt
  • Pepper
Superior Broth:
Directions:
  • For superior broth, bring all ingredients to boil.
  • Pour in softened mushrooms, lower heat and simmer for at least 30 mins.
  • Mix in spinach and gei-chi, leave to cook until spinach is tender (about 3 mins).
  • Add salt and pepper to taste.

Tomato MadnessTomato Chicken Stew

Ingredients:

  • 750g Chicken
  • 2 large Onions
  • 1/2 bulb Garlic - crushed
  • 3 Carrots
  • 4 Tomatoes
  • 1 cup Red wine
  • 3-4 Bay leaves
  • 1 handful Basil - coarsely chopped
  • 2 tbs Concentrate Tomato paste
  • Salt
  • Pepper

Directions:
  • Saute onions until translucent.
  • Mix in crushed garlic, fry until fragrant.
  • Add in other ingredients (exept basil). Bring to boil.
  • Reduce heat and simmer for about 30-45 mins or until meat is tender.
  • Add salt and pepper to taste.
  • Stir in basil, remove bay leaves and serve.

Tomato Omelette

Ingredients:
  • 3 Eggs
  • 1 tsp Oyster sauce
  • 2 stalks Spring onions
  • 2 large Tomatoes - core removed and diced.
  • Salt
  • Pepper

Directions:
  • Beat eggs with oyster sauce.
  • Lightly fry tomatoes with a pinch of salt.
  • Pour in beaten eggs.
  • As the eggs begin to settle, use a spatula/ wooden spoon, push the eggs towards the center while tilting the pan to distribute runny parts.
  • Continue this motion until eggs stop flowing.
  • Sprinkle on the spring onions and pepper.
  • Flip over to cook the other side.
  • Serve.

Comments:
  • Core of tomatoes removed as the core gives out a lot of water. Will make the omelette very soggy.

Spicy Steamed Fish Fillets with Tomatoes
Ingredients: Jade's creation
  • Fish fillets
  • Spring onions - chopped
  • Ginger - sliced thinly
  • Red chilli
  • Tomatoes - chopped into tiny pieces (core attached)
  • Salt
  • Pepper

Directions:
  • Place fish fillets on steaming try.
  • Sprinkle salt and pepper on fish and leave for about 10 mins.
  • Add other ingredients on top of fillets.
  • Steam on medium heat until cooked.

    Salad Medley

    Spicy Green Salad with Squid and Smoked Salmon

    Ingredients:
  • Ready to use salad mix
  • Squid - pan fried, seasoned with salt and pepper.
  • Smoked salmon - shredded
Salad dressing: processed in food processor
  • Chives
  • Parsley
  • Coriander
  • Green chilli
  • Basil
  • Apple cider vinegar
  • Honey
  • Fish sauce
  • Black pepper
  • Olive oil
  • Fried Garlic

Crispy Salad with Balsamic Vinaigrette

Ingredients:
  • Ready to use salad mix
  • Apple - chopped
  • Smoked salmon - shredded
Balsamic vinaigrette: processed in food processor
  • Olive oil
  • Garlic - roughly chopped
  • Balsamic vinegar
  • Honey
  • Salt
  • Black pepper
  • Parsley

Grapefruit and Avocado Salad

Ingredients:
  • Ready to use salad mix
  • Grapefruit - retain juice for salad dressing
  • Avocado
  • Olive oil
  • Salt
  • Black pepper

To prepare grapefruit:
  • Remove grapefruit skin using a knife.
  • Remove all the white skin as it is very bitter.
  • Cut between segments to remove the flesh.
  • Squeeze out juice and discard the core.

    Penang Prawn Noodles

    Penang Prawn Noodles Recipe
    (Adapted from Famous Cuisine magazine, issue 36)

    Sambal Paste

    Ingredients:
    30g dried chilli, soaked until soft
    10 shallots
    5 garlic cloves
    30g dried shrimps, soaked
    6 candlenuts
    1 cup oil

    Seasoning:
    1/2 tsp salt
    1/2 tbs sugar

    Method:
    1) Pound all ingredients with mortar and pestle or in a blender until fine.
    2) Heat up the oil in a wok, stir-fry the pounded ingredients over low heat.
    3) Add in seasoning, continue to stir-fry briskly until fragrant, or until the chilli oil is separated. Dish up and ready to be used.

    Prawn Broth

    Ingredients:
    2 pcs whole chicken carcasses
    150g dried anchovy (ikan bilis)
    500-800g prawn's shell
    5 tbs home make sambal paste
    5L water

    Seasoning:
    1 tbs salt
    30g rock sugar
    1 tbs chicken stock granule

    Method:
    1) Rinse the whole chicken carcasses and dried anchovy. Cook in a deep pot with water. Bring to boil, reduce to low heat, and then cook for 1 hour.
    2) Stir-fried prawn's shells with 2-3 tbs sambal paste. Remove from wok and place into the pot of chicken stock, bring to boil. Reduce to low heat and simmer for further 1.5-2 hours until fragrant.
    3) Lastly, add in seasoning and 5 tbs of sambal paste, stir well and cook for another 20 minutes.

    Prawn Noodles

    Ingredients:
    1.5kg medium prawns
    500g yellow noodles     (Note: my prawn noodles did not have yellow noodles at all)
    500g rice vermicelli, soaked
    150g kangkong (water convolvulus)
    100g beansprouts
    300g lean pork
    4 hard-boiled eggs, shelled and sliced
    Some fried shallot slices

    Method:
    1) Rinse the prawns. Remove the shell which are then used for the prawn stock.     (Note: I copied this step directly from magazine. However, I did not use the shells from "1.5kg of prawns" but I used the prawn shells which I've saved for a period of time instead. Then I only used about 500g of prawn flesh and some of which can be seen in the picture above. If you do not have any prawn shells on hand, you can follow this step directly)
    Blanch the shelled prawn into boiling water until cooked, dish out.
    2) Heat up 2 tbs of sambal chilli oil (from sambal paste), add in shelled prawns and 1 tbs sugar, stir-fry briskly until fragrant and slightly dry. Remove, leave to cool.
    3) Cook the lean pork in prawn broth until done, dish out and cut into slices.
    4) Blanch yellow noodles, rice vermicelli, kangkung and beansprouts in boiling water separately. Remove and drained. Serve with prawn stock, pork slices, prawn flesh and egg slices. Sprinkle some fried shallots on the noodle and serve with sambal paste.

    Braised Chicken with Lemon & Shallots (柠汁炬鸡)

    Ingredients:
    3 pieces of chicken drumsticks and 3 pieces of thighs
    12 shallots, peeled
    3cm ginger, peeled and sliced thinly
    2 garlic cloves, peeled
    Juice from 1 lemon
    1 tbs oil
    1 tbs shaoxing wine
    1 tsp sesame oil
    1 cup chicken broth
    1 tbs brown sugar
    Cornstarch solution (2 tbs water + 1/2 tsp cornstarch)
    Salt, to taste

    Marinade:
    2 tsp light soy sauce
    2 tsp shaoxing wine
    1/2 tsp salt
    pepper, to taste

    Method:
    1) Marinate the chicken pieces with the marinade for at least 15 minutes.
    2) Heat up oil in a wok. Saute shallots, garlic and ginger slices for a while, remove from wok and set aside.
    3) Place chicken pieces in the wok and fried until the surface of chicken turn golden brown. Pour shaoxing wine around the side of the wok.
    4) Pour shallots, garlic and ginger slices back to the wok. Add in chicken broth and lemon juice. When it is boil, add in brown sugar and salt.
    5) Cover the wok with lid, and let it cook under low heat for about 10-15 minutes. Turn the chicken pieces a few times.
    6) When the chicken pieces are cooked, remove from wok and place them on a plate.
    7) Pour the cornstarch solution into the gravy, heat it up, then add sesame oil.
    8) Pour the gravy on the chicken pieces, serve.

    Stewed Chicken & Potatoes with Bean Sauce


    I've run out of idea on what to write for this post. :-P

    Anyway, it is now past midnight, and since I need to wake up early tomorrow and go for a ice-cream making demonstration in the morning, I need to go to bed as soon as possible.

    Before I go, here's the recipe of a stewed chicken that I cooked two days ago.

    Stewed Chicken & Potatoes with Bean Sauce Recipe
    (Adapted from Famous Cuisine magazine, issue no. 40)

    Ingredients:
    1 kampung (or free range) chicken, chopped into pieces
    400g potatoes
    120g shallots
    20g garlic cloves
    1 tbs peppercorn (crushed)
    500ml water

    Seasonings:
    2 tbs bean paste
    1 tbs sugar

    Method:
    1) Pound shallots and garlic cloves until fine. Peel the potatoes and cut into pieces.
    2) Heat up 3 tablespoons of oil in the wok, stir-fry shallot and garlic paste until fragrant.
    3) Add in chicken pieces, stir-fry briskly until there is a slight change in color, then add in bean paste, sugar, peppercorns, continue to stir-fry until aromatic.
    4) Pour in water and bring to boil. Add in potatoes, toss well. Cover and simmer over low heat until the chicken pieces are cooked through or until the gravy is slightly thickened. Dish up, serve.

    Swedish Meatballs with Linguine
    Ingredients: serves 4

    Meatballs:

    • 250g Minced Beef
    • 250g Minced Pork
    • 100ml Double cream
    • 100ml Milk
    • 1/2 cup Onion - finely chopped
    • 50g Breadcrumbs
    • 2 medium size Potatoes - peeled and cut into large cubes
    • 1 Egg
    • 1/2 tsp Nutmeg - grated
    • Salt
    • Pepper

    Tomato sauce for pasta:

  • 1 tbs Olive oil
  • 1 large Onion - diced
  • 2 Carrots - diced
  • 2 cups Mushrooms - sliced
  • ½ bulb Garlic – crushed
  • 2 cans Canned tomatoes
  • 2 tbs Concentrate tomato puree
  • 1 tbs Worcestershire sauce
  • 1/2 cup Red wine
  • 3-4 Bay leaves
  • 1 handful of fresh Parsley - chopped
  • 1 handful of fresh Basil - chopped
  • ~1-2 tbs Brown Sugar
  • 1/2 tbs Chicken powder
  • Salt
  • Black pepper

Directions:

Meatballs:

  • Boil potatoes, leave to cool and mashed.
  • Sweat onions until soft.
  • Moisten breadcrumbs with milk.
  • Combine all ingredients in a mixer and beat until well combined.
  • Scoop out meatballs using an ice-cream scoop.
  • Fry in a pan with olive oil until golden brown.
  • Transfer all the meatballs into a baking tray and place in a 180°C oven until cooked (~15-20 mins).

Tomato sauce for pasta:

  • Sauté onions and carrots with olive oil until tender.
  • Add in garlic and fry until fragrant.
  • Mix in all other ingredients (except basil) and bring to boil.
  • Reduce heat to simmer for about 20 mins.
  • Add salt and pepper to taste.
  • Stir in basil, remove bay leaves and serve.

    'Clay Pot' Chicken Rice

    A dish we enjoy eating a lot! I make this at least once a fortnight as it's very easy to make and tasty!



    Ingredients:
  • 400g Chicken - chopped into pieces
  • 1 Egg
  • 1-2 Chinese sausage - thinly sliced and fried
  • 1 tbs Garlic - minced
  • ~5 slices Ginger

Optional:
  • Spring onion - diced
  • Salted fish

A:
  • Light soya sauce
  • Dark soya sauce
  • Kecap manis
  • Oyster sauce
  • Shaoxing wine
  • Salt
  • Sugar
  • Pepper

Directions:
  • Marinate chicken with A for at least 1 hr (I normally do this overnight)
  • Cook rice like normal.
  • Fry garlic and ginger until fragrant.
  • Add in chicken and fry until half cooked.
  • Pour chicken and gravy into rice pot when rice starts steaming.
  • Mix in beaten egg when rice is cooked.
  • Stir in chinese sausage.
  • Add more oyster sauce and pepper to taste.
  • Serve with spring onions and salted fish.

    Chin Kiang Pork Ribs


    Ingredients:
  • 1kg Pork ribs
  • Sesame seeds – toasted
  • 2 tbs Chin Kiang Black vinegar (鎮江香醋)
A:
  • ¼ cup Chin Kiang Black vinegar (鎮江香醋)
  • ¼ cup Shaoxing wine
  • ¼ cup Tomato sauce
  • 1 tbs Worcestershire sauce
  • 1 tbs Chili oil (oil strained, only use the flakes)
  • 1-2 pieces of Rock sugar
Directions:
  • Brown ribs in heated pan with a little bit of oil.
  • Add in A, cook on medium heat for about 45-60 mins or until meat is tender and sauce is thick.
  • Stir in 2 tbs black vinegar.
  • Place ribs on serving plate.
  • Sprinkle sesame seeds on ribs and serve.

    TWD: Not So Gooey Chocolate Cake

    Gooey Chocolate Cake Recipe
    (From Dorie Greenspan's Baking: From My Home to Yours)

    Ingredients:
    1/3 cup plain flour
    3 tbs unsweetened cocoa powder
    1/4 tsp salt
    5 ounces bittersweet chocolate (4 ounces coarsely chopped, 1 ounce finely chopped)
    1 stick unsalted butter, cut into 8 pieces
    2 large eggs, at room temperature
    1 egg yolk, at room temperature
    6 tbs sugar

    Method:
    1) Preheat the oven to 400 deg F.
    2) Grease a 6 cups of regular size muffin pan, dust the insides with flour and tap out the excess. Put the pan on a baking sheet.
    3) Sift the flour, cocoa powder and salt.
    4) Put the coarsely chopped chocolate and butter in a heatproof bowl. Stir the mixture over a pot of simmering water until melted. Remove the bowl from heat, set aside.
    5) In a large bowl, whisk the eggs and egg yolk until homogenous. Add sugar and whisk until well blended, or about 2 minutes.
    6) Using the whisk, carefully stir in the sifted flour mixture.
    7) Little by little, using a light hand, stir in the melted chocolate and butter.
    8) Divide the batter evenly among the muffin cups, then sprinkle the finely chopped chocolate on top.
    9) Bake the cakes for 13 minutes. Then transfer the pan and baking sheet onto a rack, let it cool for 3 minutes.
    10) Line a cutting board with silicon mat, or parchment paper, unmold the cakes onto the board. Transfer the cakes to dessert plates by using a wide metal spatula.

    Chicken drumsticks in Red Chillies Oil (红油鸡腿)

    Chicken drumsticks in Red Chillies Oil Recipe (红油鸡腿)

    Ingredients:
    3 pcs chicken drumsticks
    1 tbs chopped spring onions
    1 tbs sesame seeds (fried)
    10 dried chillies (chopped coarsely)
    1/2 bowl of cooking oil

    Seasoning:
    1 tbs oyster sauce
    1 tbs light soy sauce
    1/2 tsp sugar
    1/2 tsp salt

    Method:
    1) Steam the drumsticks until cooked through.
    2) Heat up cooking oil, add in chopped dried chillies and saute at low heat until fragrant. Add in sesame seeds and seasoning, mix well.
    3) Arrange the drumsticks on a serving plate, spoon in chilli oil mixture and sprinkle with chopped spring onions, serve.

    Spicy and Sour Stingray


    Ingredients:
    500g stingray
    50g shredded ginger
    1 tsp chopped garlic
    5 dried chillies (soaked and cut into small sections)
    3 tamarind slices (soaked)
    2 slices fresh galangal
    250ml water

    Marinade:
    2 tbsp tamarind concentrate
    125ml water

    Seasoning:
    1 tsp sugar
    1/2 tsp salt
    1 tbsp oyster sauce
    1/2 tsp dark soy sauce
    1 tsp fish sauce
    1 tbs Shaoxing wine

    Method:
    1) Clean the stingray, blanch in a pot of boiling water for about 1 minute. Dish out, rinse under running water immediately.
    2) Marinate the stingray for 30 minutes, set aside.
    3) Heat up 2 tbs of oil, saute shredded ginger, chopped garlic and dried chillies at medium heat until fragrant. Add water and seasonings (except Shaoxing wine and fish sauce), bring to boil. Reduce to low heat and simmer for 5 minutes until the sauce is slightly thicken.
    4) Add in stingray, tamarind slices and galangal, continue to simmer for further 5 minutes.
    5) Add in fish sauce and Shaoxing wine, stir well. Dish up and serve.

    Mushroom Rice (和风蘑菇拌饭)


    Ingredients:
    Cooked rice for two
    350g of assorted mushrooms (enoki, shittake, brown button mushrooms etc), diced
    20g butter
    1 tablespoons sugar
    5 cloves garlic, diced
    Coriander, chopped

    Seasonings:
    5 tablespoons light soy sauce
    5 tablespoons mirin
    5 tablespoons Chinese rice wine
    Salt & pepper, to taste

    Method:
    1) Heat up butter in a wok. Put in chopped garlic when the butter is half melted. Stir-fry the garlic until fragrant.
    2) Add in assorted mushrooms and sugar, saute until the mushrooms are fully coated with butter. Add in seasonings, cook until the gravy has thickened.
    3) Stir in chopped coriander, turn off heat. Add in cooked rice, stir until combined with mushrooms, serve.

    Japanese Curry


    Ingredients:
  • 500g Chicken - chopped
  • 1 Onion - diced
  • 1 Potato - cut into cubes
  • 1 Carrot - cut into cubes
  • Button mushrooms
  • 2 cubes of S&B Golden curry
  • 1 -2 tbs Apple sauce/ apple puree
Directions:
  • Stir fry onions until soft.
  • Add in chicken, potatoes, carrots, mushrooms and enough water to cover chicken. Bring to boil.
  • Reduce heat and simmer until chicken is tender.
  • Mix in curry pieces. Simmer for another 5 mins.
  • Stir in apple sauce and serve.

    Linguine alla Bolognese


    Ingredients: Serves 2
  • 150g Linguine
  • 1 tbs Olive oil
  • 1 large Onion - diced
  • 1 Carrot - diced
  • 1 stalk Celery - diced
  • ½ bulb Garlic – crushed
  • ~200g Minced pork/ beef
  • 1 can Canned tomatoes
  • 1 tbs Concentrate tomato puree
  • 1 tbs Worcestershire sauce
  • 1 tbs Dry mixed herbs
  • 3-4 Dry bay leaves (optional)
  • ~1-2 tbs Sugar
  • Salt
  • Black pepper

Directions:
  • Sauté onion, celery and carrot with olive oil until tender.
  • Add in garlic and fry until fragrant.
  • Add in minced meat and fry until half cooked.
  • Pour in canned tomatoes and bring to boil.
  • Mix in tomato puree, worcestershire sauce, mixed herbs and sugar. Reduce heat to simmer for about 20 mins.
  • Add salt and pepper to taste.
  • Cook linguine in a large pot of boiling water according to the pasta packaging instructions. Drain.
  • Serve meat sauce over linguine.

    Bah Kut Teh (肉骨茶)Ingredients:

    • 600g Pork (ribs/ belly)
    • Chinese mushrooms
    A:
  • 1 pack instant bah kut teh mix (any)
  • ~3-5 slices dang-gui/ dong-guai (当归)
  • A pinch chuan-xiong/ chun-gong (川芎)
  • ~3-5 slices gui-pi/ guai-pei (桂皮)
  • ~10 pieces gan-cao/ gon-chou (甘草)
  • 1 handful of gou-qi/ gei-chi(枸杞)(optional)
  • 1 whole garlic
  • 1 tsp white peppercorn
B:
  • Thick dark soya sauce (optional)
  • Light soya sauce

For the rice:
  • 1 cup Rice
  • 1 1/2 tbs Fried shallots
  • 1 1/2 tbs Fried garlic
  • a pinch of salt

Directions:
  • Blanch pork ribs and rinse with cold water.
  • Put pork ribs in pot with A and about 1.5 L water. Bring to boil.
  • Reduce heat to medium and simmer for about 2 hours.
  • Add B to taste.

    Salmon with Noodle and Soy Ginger Sauce

    Salmon with Noodle and Soy Ginger Sauce Recipe
    (Adapted from Famous Cuisine magazine, issue no. 48)

    Ingredients:
    1 piece salmon fillet with skin
    2 tbsp extra virgin olive oil
    2 stalks bok choy (blanched)
    100g noodles (blanched)

    Marinade:
    1/4 tsp salt
    1 tsp lemon juice
    1 tbsp Chinese rice wine
    Black pepper, to taste

    Soy Ginger Sauce:
    100ml Chinese rice wine
    100ml Kikkoman light soy sauce
    100g sugar
    30g fresh ginger (finely shredded)

    Method:
    1) Marinate the salmon fillet for 20 mins.
    2) To make soy ginger sauce, cook sauce in a sauce pan. Once boiled, reduce to low heat and cook until the sauce is thickened.
    3) Heat up olive oil in a skillet. Place the salmon fillet (skin side down) and cook at low heat until the skin is crispy. Remove from heat, place the salmon fillet on a plate, with bok choy and noodle. Pour in the soy ginger sauce. Serve.

    Lemon-crumbed Fish with Tartare Sauce

    Lemon-crumbed Fish with Tartare Sauce
    (Recipe adapted from Delicious, Jul 05 issue)

    Ingredients:
    1 cup breadcrumbs
    1/2 bunch parsley, finely chopped
    1 garlic clove, crushed
    lemon zest from 1 lemon
    1 1/2 tbs olive oil (or more)
    1/4 cup tartare sauce
    4 pieces of salmon (with thickness of about 2cm)
    boiled potatoes and vegetables, to serve

    Method:
    1) Preheat the oven to 200 deg C.
    2) Combine parsley, garlic, breadcrumbs, lemon zest and olive oil in a bowl. Bring the mixture together and add more olive oil, if necessary, until moist enough to pat onto the fish.
    3) Spread a layer of tartare sauce on one side of the fish. Pat the breadcrumb mixture on top and press to adhere. Repeat with the other 3 slices of fish.
    4) Bake the fish for 10-15 minutes until the crumb is browned and the fish is cooked.
    5) Serve with a dallop of tartare sauce, boiled potatoes and vegetable

    A Couple of Sandwich RecipesBLT Sandwich Recipe

    Ingredients:
    4 slices of bread
    6 strips of bacon
    1 tomato, sliced
    1/4 cucumber, slice thinly
    Lettuce
    Mayonnaise

    Method:
    1) Spread parmesan or cheddar cheese flakes on bread. Grill in oven (about 180 deg C) until the cheese melt.
    2) Fry the bacon until crisp.
    3) To assemble the sandwich, place a slice of bread with the side with cheese facing down, layer with lettuce, tomatoes and cucumber slices, bacon and finally some mayonnaise. Cover the layers with another slice of bread.
    4) Slice off the sides of the bread. Serve.    Stir-fried Salted Pork Sandwich Recipe

    Ingredients:
    50g pork
    4 slices of bread
    1/2 carrot, cut into small cubes
    3 french beans, chopped
    3 shitake mushrooms, chopped
    1 tomato, sliced
    Lettuce
    Pepper, to taste

    Method:
    1) Marinate the pork with sea salt overnight.
    2) Rinse off the salt, cut the pork into small cubes.
    3) Heat up a tablespoon of oil in a frying pan, sautee the mushroom, follow by the pork. When the pork is almost cooked, add in french beans and carrot. Add some pepper and sautee until cooked. (Note: do not add salt when frying, because the pork is salty enough) Set aside.
    4) To assemble the sandwich, wrap two slices of bread with paper (I used baking paper). Insert some lettuce between the bread, follow by tomato slices. Then add in the pork mixture. Serve.

    Tuna Sandwich, Mushroom Soup & Potato Salad

    Tuna Sandwich Recipe

    Tuna mixture:
    3 ciabatta
    350g canned tuna in oil
    80g sun-dried tomato, chopped coarsely
    3 tablespoons finely chopped celery
    3 tablespoons finely chopped onions
    Salt and pepper, to taste
    4-5 tablespoons red wine vinegar
    3 tablespoons olive oil

    Sandwich:
    2 hard boiled eggs, sliced
    2 tomatoes, sliced
    Lettuce

    Method:
    1) Drain tuna from the cans. Add in chopped celery, onions and sun-dried tomato.
    2) Add in red wine vinegar and olive oil to the tuna mixture. Add in salt and pepper. Mix thoroughly. Set aside.
    3) Assemble the sandwich: Cut ciabatta horizontally in half. Spread butter on both sides of the bread. Layer with lettuce, tuna mixture, egg slices and top with the tomato slices. Cover with the top of the bread. Repeat with the other two pieces of ciabatta.

    Mushroom soup Recipe
    (Adapted from here)

    Potato Salad Recipe
    (Adapted from Donna Hay's Modern Classic 1)

    Ingredients:
    500g potatoes, cut into 2cm cubes
    1/4 cup chopped parsley
    5 stalks spring onions, chopped

    Dressing:
    50g mayonnaise (I used stored-bought Japanese mayonnaise)
    50g sour cream
    Sea salt and black pepper, to taste

    Method:
    1) Place the chopped potatoes in a pot of boiling water and cook for 7-10 minutes until soft.
    2) Drain the potatoes, add in a tablespoons of butter and chopped parsley. Mix thoroughly.
    3) To make the dressing, combine the mayonnaise, sour cream, salt and pepper.
    4) Toss the potatoes with dressing, and chill until ready to serve.

    Stir-fried Pork with Bean Sauce (京酱肉丝) & Pan-fried Bread (烙饼)

    Stir-fried Pork with Bean Sauce Recipe(京酱肉丝)

    Ingredients:
    300g pork tenderloin
    1.5 cups shredded spring onion
    2 cups oil
    white sesame (optional)

    Marinade:
    1 tbsp soy sauce
    1 tbsp cornstarch
    1.5 tbsp cold water

    Bean sauce:
    2 tbsp sweet soy bean sauce (甜面酱)
    2 tsp sugar
    1 tbsp water

    Method:
    1) Shred pork into long and thin strips. Marinate for 30 minutes.
    2) Heat oil to 140 deg C. Add pork strings and stir fry until done. Remove and set aside. Drain off oil from the pan.
    3) Heat 2 tbsp of oil in the same pan. Fry the bean sauce mixture until fragrant. Add pork and stir thoroughly.
    4) Place the pork on a plate, sprinkle with some cooked sesame.
    5) Serve with chinese style bread and shredded spring onion.

    Pan-fried Bread Recipe (烙饼)

    Ingredients:
    600g plain flour
    10g salt
    320ml warm water (about 70 deg C)
    80g vegetable shortening

    Method:
    1) Sift the flour on a mixing bowl, add in salt.
    2) Slowly pour the warm water into the flour mixture. Stir and mix with hand to form a dough.
    3) Add vegetable shortening to the dough, knead on a flat surface (e.g. kitchen bench) until smooth.
    4) Wrap the dough with a piece of cling wrap and let it rest for 30 minutes.
    5) Divide the dough into 10 pieces of equal size. Let it rest for another 10 minutes.
    6) With a rolling pin, roll the dough into round pieces with the thickness of 0.1cm.
    7) Heat up a frying pan (without oil), fry the dough until both sides turn into light yellow color.
    8) Serve as wrappings for stir-fried pork with bean sauce.

    Glutinous Rice with Pumpkin

    Glutinous Rice with Pumpkin Recipe
    (Adapted from YOYOの食色空间)

    Ingredients:
    500g glutinous rice (soak overnight)
    3 pcs dried Chinese mushroom (soak until softened, slice)
    10 - 15 shallots (peel and slice)
    1 pc chicken thigh
    200g pumpkin (cut into cubes)
    chicken stock

    Seasoning:
    1 tbs Shaoxing wine
    1 tbs sesame oil
    1/2 tsp cornstarch
    Salt & pepper, to taste

    Method:
    1) Marinade the chicken pieces with seasoning at least half an hour before cooking.
    2) Fried the sliced shallots until they turn golden brown, set aside.
    3) Heat up 2 tablespoons of oil in a wok, add in mushroom and 1/4 tsp of sugar, stir-fry until fragrant.
    4) Add in 80% of fried shallots, chicken pieces and glutinous rice, stir-fry until the chicken pieces turn pale (half cooked).
    5) Add in chicken stock, make sure that it covers 3/4 of rice mixture, then add in pumpkin pieces.
    6) Cover the wok and cook in low heat. Stir the rice mixture occassionally.
    7) When the rice is cooked, serve with remaining fried shallots.

    **Note: I think this dish tastes better with home-made fried shallots instead of store-bought ones. The latter lacks the crispiness and fragrance that is essential for this dish.

    Tuna Sandwich, Mushroom Soup & Potato Salad


    My friend, Miss Bunny and I are having Korean drama-marathon at my place tonight. Before we start our crazy activity, I prepared a simple dinner for us, and I included her boyfriend as well, since he's sending her to my place.

    The recipes are shown below and I will end my post here as I need to get back to my drama soon. Just in case I do not have time for another post before 1st Jan 08, here's wishing everyone, Happy New Year and a super-duper exciting year ahead!!

    Tuna Sandwich Recipe

    Tuna mixture:
    3 ciabatta
    350g canned tuna in oil
    80g sun-dried tomato, chopped coarsely
    3 tablespoons finely chopped celery
    3 tablespoons finely chopped onions
    Salt and pepper, to taste
    4-5 tablespoons red wine vinegar
    3 tablespoons olive oil

    Sandwich:
    2 hard boiled eggs, sliced
    2 tomatoes, sliced
    Lettuce

    Method:
    1) Drain tuna from the cans. Add in chopped celery, onions and sun-dried tomato.
    2) Add in red wine vinegar and olive oil to the tuna mixture. Add in salt and pepper. Mix thoroughly. Set aside.
    3) Assemble the sandwich: Cut ciabatta horizontally in half. Spread butter on both sides of the bread. Layer with lettuce, tuna mixture, egg slices and top with the tomato slices. Cover with the top of the bread. Repeat with the other two pieces of ciabatta.

    Mushroom soup Recipe
    (Adapted from here)

    Potato Salad Recipe
    (Adapted from Donna Hay's Modern Classic 1)

    Ingredients:
    500g potatoes, cut into 2cm cubes
    1/4 cup chopped parsley
    5 stalks spring onions, chopped

    Dressing:
    50g mayonnaise (I used stored-bought Japanese mayonnaise)
    50g sour cream
    Sea salt and black pepper, to taste

    Method:
    1) Place the chopped potatoes in a pot of boiling water and cook for 7-10 minutes until soft.
    2) Drain the potatoes, add in a tablespoons of butter and chopped parsley. Mix thoroughly.
    3) To make the dressing, combine the mayonnaise, sour cream, salt and pepper.
    4) Toss the potatoes with dressing, and chill until ready to serve.

    Apple-White Fungus Soup (蜜汁银耳苹果)

    Apple-White Fungus Soup Recipe (蜜汁银耳苹果)

    Ingredients:
    8g white fungus
    2 apples (peeled and sliced)
    1/2 piece tangerine peel
    1/4 piece star anise
    1/2 cinnamon stick
    60g rock sugar
    60g honey
    1 tbs lemon juice
    1L water

    Method:
    1) Soak the white fungus until softened, cut into small pieces.
    2) Boil the water, add in white fungus and cook for 30 minutes.
    3) Add in the rest of ingredients (except lemon juice) and cook for another 30 minutes.
    4) Remove tangerine peel, star anise and cinnamon stick from the soup.
    5) Add in lemon juice, let the soup cool to room temperature then keep it in the fridge for a few hours. Serve.

    Cuttlefish and Kangkung Salad (鱿鱼蕹菜)

    Cuttlefish and Kangkung Salad Recipe (鱿鱼蕹菜)

    Ingredients:
    300g cuttlefish
    300g kangkung
    1 tbsp oil
    1/4 tsp salt
    1/2 tsp sugar

    Sauce:
    3 tbs hoisin sauce
    1 tsp belachan
    5 red chillies
    3 chilli padi
    1.5 tbs prawn paste
    1/2 tsp sesame oil
    2 tbs tamarind juice (soaked in 1 cup of water)
    2 tsp sugar
    1.5 tbs toasted sesame seeds
    6 tbs toasted peanuts (pounded coursely)

    Method:
    1) Cut the cuttlefish into thick strips. Clean the kangkung and cut into short strips.
    2) Blanch the cuttlefish in boiling water for about 1 minute. Drain and put aside.
    3) Add in oil, sugar and salt in a pot of boiling water, blanch the kangkung for about 20 seconds, drain and set aside.
    4) Put the sauce ingredients in a saucepan and bring to boil.
    5) Arrange the kangkung and cuttlefish in a plate, pour the sauce on top and serve with sesame seeds and peanuts.

    A Couple of Squid and Wing Beans Recipes

    Roasted Honey Squid
    (Adapted from Famous Cuisine magazine, issue 43)

    Ingredients:
    1 large squid
    2 tbs light soy sauce
    1 stalk spring onion
    3 slices fresh ginger

    Sauce
    2 tbs chilli sauce
    50g rock sugar
    1/4 tsp salt
    2 tbs honey
    1 tbs Shaoxing wine
    100ml water

    Method:
    1) Cook the sauce ingredients in a pot over a low heat until the rock sugar is dissolved. Remove from heat.
    2) Rinse the squid and pat dry, season with light soy sauce, spring onion, ginger slices and sauce mixture. Marinate for at least 30 minutes.
    3) Grill the squid in a pre-heated oven at 200 deg C for 20-25 minutes, until cooked through. Dish out and cut into rings.
    4) Cook the remaining marinade sauce over low heat until boiled. Pour the sauce over the squid, serve.

    Shredded Roast Duck Soup (火鸭丝羹)Ingredients:
    200g roast duck, shredded
    4 dried mushroom, soaked
    100g enoki mushroom
    4-5 large pieces of black fungus, soaked
    Half a carrot
    1 chilli
    20g dried ikan bilis (anchovies)
    800ml water

    Seasoning:
    1 tsp salt
    1 tsp sugar
    2 tbsp light soy sauce
    1 tsp pepper
    1 tbsp black vinegar
    1 tbsp sha cha sauce (沙茶酱)
    1 tsp sesame oil

    4 tbsp cornstarch solution (for thickening of the soup)

    Method:
    1) Cut mushroom, carrot, black fungus and chilli into long strips.
    2) Heat up 2 tbsp of oil in the pot, saute shredded mushroom and ikan bilis until fragrant. Pour in water and add in seasoning, bring to a boil.
    3) Add in shredded duck and the rest of ingredients, let the soup boil again.
    4) Thicken the soup with some cornstarch solution. Serve.

    Herbal Duck Noodle (鸭腿面线)

    Herbal Duck Noodles 鸭腿面线

    Ingredients:
    1kg duck
    650g noodle (mee sua) 面线
    2.5 liter water
    4 sections of sugar canes
    8-10 red dates

    Chinese Herbs
    50g wolfberry 枸杞
    50g fu shen 伏神
    50g huai shan 淮山
    50g dang shen 党参
    3 pcs chuan xiong 川芎

    Seasoning:
    1 tsp dark soy sauce (to rub onto duck)
    1 tsp light soy sauce
    1 tsp salt

    Method:
    1) Immerse duck in boiling water for a while. Remove and pat dry with kitchen absorbent paper. Rub with dark soy sauce all over the duck’s skin. Deep fry in hot oil till golden brown. Remove, rinse under cool water. Drain well and cut into about 12 pieces.
    2) Put the herbs, water, sugar canes, red dates and duck pieces into a pot. Bring to boil. Reduce to low heat, simmer for 1.5 - 2 hours or till the duck meat is tender. Add seasoning.
    3) Blanch the noodles in boiling water. Dish up. Arrange the required amount in a bowl. Add in duck soup and duck pieces. Garnish with chopped spring onion.
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