Sholee's recipe collection

Home-cooked: wild boar meat in honey

2012-02-11T19:49:00.001+08:00

Hubby’s recipe

What you need:

A chunk of wild boar meat
Some honey
Sugar
Light soy sauce
Pepper
Onion, cut it into slices

Marinate the wild boar meat with honey, sugar, light soy sauce and pepper overnight as wild boar meat has a distinct smell.

Heat up some oil in wok or pan. Place meat in and let it cook. Once almost cook, remove it and let it cool down a little before slicing the meat. After slicing it, place it back into the same wok and continue cooking. Add the sliced onion for some zest and stir-fry it until cook. Serve when ready.

Note: make sure you slice the meat thinly as wild boar meat is very rubbery hard.

Home-cooked: stir-fried ABC

2012-02-11T19:39:00.001+08:00

What you need:

5 small arrowroot, cut into thin strips
1 carrot, cut into thin strips
A small handful of dried cuttlefish in thin strips, from the wet market
1 1/2 tbsps scallop sauce
1 garlic, minced

Heat up some oil in wok. Fragrant the minced garlic and then cuttlefish strips. Once fragrant, put in both arrowroot and carrot strips. Stir-fry a bit then add scallop sauce and some water (depending how much gravy you want). Cover with hood and let it simmer in low fire. Stir-fry and simmer until cook. Serve it immediately.

Note: I always soaked the dried cuttlefish to ensure it is clean and soften.

Home-cooked: special cabbage soup

2012-02-11T19:25:00.001+08:00

What you need:

Some dried scallops
Cabbage, peeled off and tear it into smaller pieces
1/2 cube of Knorr Ikan Bilis
A dash of salt

Boil a pot of water. Once boiling, put all the ingredients in. Salt to taste. Let it boil another round then lower the fire to let the soup simmer for an hour or so. After that, it is ready to be served.

Note: I always soaked the dried scallops a bit before cooking. In a way to soften it and also ensure it is clean.

Home-cooked: choy kwon soup

2012-02-11T19:17:00.001+08:00

What you need:

Choy kwon, literally means dried vegetable but I do not know it’s official name in English
3 to 5 red dates
Some chicken bones
A few cuts of dried cuttlefish
A dash of salt

Cut choy kwon into 1 1/2” length pieces. Soak it in a bowl of water. Set aside. Boil a pot of water. Once boiling, put all the ingredients in. As for choy kwon, make sure to squeeze the water before putting it inside the pot. Salt to taste. Let it boil another round then lower the fire to let the soup simmer for an hour or so. After that, it is ready to be served.

Home-cooked: steamed cat fish with salted plum

2012-02-04T22:50:00.001+08:00

fresh fish, I’m using cat fish
ginger, shredded
salted plum (sap shuin mui)
cili padi, sliced thinly
sesame seed oil
salt

Pat some salt onto the fish. Place fish in a wide plate then sprinkle the shredded ginger and cili padi, also the salted plum and a tsp of it’s juice including a dash of sesame seed oil. Heat up a wok of water. Once boiling, place the plate of fish on the steaming tray in the wok and cover with hood. Let it steam for about 10 mins for a big fish and 8 mins for a small one. Serve it immediately once cooked, it taste better and fresh.

Home-cooked: Simple Steamed Pomfret

2011-11-05T12:20:00.001+08:00

What you need:

Fresh pomfret
Chilli, sliced (I used cili padi so it’s spicier)
Ginger, sliced
1 1/2 tbsps soya sauce
1 tbsp Chinese Cooking Wine
A dash of sesame seed oil

Place freshly cleaned and fully defrosted pomfret on a steaming plate. Scatter sliced ginger and chilli all over and under pomfret. Combine the pomfret with soya sauce, Chinese Cooking Wine and sesame seed oil.

Boil a wok of water. Once boiling, you can place the plate of fish in and cover with hood. Let it steam for 8 mins for small fish and 10 mins for bigger fish. Once done, turn off the fire and let the steam itself cook the fish for another few minutes. Serve immediately.

Home-cooked: Simple Spinach

2011-11-05T12:03:00.001+08:00

What you need:

Spinach, cut into bite-size
Garlic, sliced thinly
Ginger, sliced
Olive oil
Oyster sauce, mixed with some water
Salt to taste

This is so simple. Make sure you have washed the spinach as it tends to trap soil. Heat up some olive oil in a wok, it actually blends very well with vegetables… taste really nice. Add in sliced ginger and garlic, stir-fry until fragrant. Then add in spinach and stir-fry a bit. Pour in the oyster sauce with water and stir-fry for another minute. Cover with the hood to let the steam cook the vegetable. Once done, salt to taste and final stir-fry, it is ready to be served.

Spicy Grilled Potato Skins by Robert Rainford

2011-10-24T22:50:00.001+08:00

Taken from Astroview March 2010

6 baking potatoes
1 tbsp vegetable cooking oil
1 tbsp roasted garlic
1 cup shredded mozzarella
3/4 cup bottled salsa
1 cup sour cream
1/4 cup chives to garnish
1 tbsp finely chopped jalapeno

For roasted garlic:

1 head of garlic
olive oil
pepper
sprig of fresh thyme

Method:

Wash potatoes and prick with fork. Then wrap potatoes in aluminum foil
Preheat BBQ to 300’F (150’C) and cook until tender
Remove potatoes from the grill, slice them in half and scoop the flesh out of the potatoes, leaving approximately 1/2” of the flesh around the sides. Allow to cool
Brush the skin with oil and season with salt and pepper. Then place on a well-oiled preheated medium high grill for 8 mins until golden and crispy
Remove from heat and drop a dollop of salsa in each, followed by sour cream, chopped jalapeno and roasted garlic
Add grated cheddar and top with chopped chives

Cajun Shrimp Love Sauce by Robert Rainford

2011-10-24T22:48:00.001+08:00

Taken from Astroview March 2010

3 pounds of large shrimp

For the marinade:

1/4 cup olive oil
Juice from 2 lemons
3 tsp Cajun seasoning

For the Cajun Love Sauce:

2/3 cup of extra virgin olive oil
3 large chopped celery ribs
6 chopped green onions
4 tbsp dijon mustard
4 tbsp ketchup
3 tbsp lemon juice
2 tbsp capers
3 tbsp chopped cilantro
2 tsp Tabasco sauce
2 tsp horseradish
1 tsp Cajun seasoning
Salt to taste
1 cup Hickory wood chips soaked in cold water for 30 mins
2 cups of dry Hickory wood chips

Method:

Peel shrimp, leaving their tails on and toss with olive oil, lemon juice, Cajun seasoning and let marinate in the fridge for 20 mins. Bring to room temperature before cooking
In the meantime, preheat barbecue to 220’F (110’C). Squeeze the water from the wet chips and place them in the center of a large piece of tin foil. Add the dry chips and mix. Fold the foil into a sealed pouch. With a fork poke holes in both sides of the pouch from which the smoke will escape. The more holes – the more smoke!
Turn one burner to medium high heat and place the woodchip pouch directly over the flames. Turn the other burners off
Once the grill is smoking, quickly place the shrimp directly over the grills that are off. Smoke shrimp with indirect heat for 10 – 15 mins or until shrimps are evenly pink and slightly caramelized on the outside
Meanwhile add all ingredients for the Cajun Love Sauce to a blender and puree until smooth. Refrigerate until ready to use
Combine the smoked shrimp with Cajun Love Sauce in a serving dish and chill for 1 or 2 hours. Serve and enjoy!

Scallops with Roasted Catalan Sauce by Jose Andres

2011-10-24T22:47:00.001+08:00

Taken from Astroview June 2010; serves 4 to 6

For the sauce:

1/2 cup Spanish extra virgin olive oil, plus extra for coating the vegetables
1 red bell pepper
6 ripe plum tomatoes
1 head garlic, halved
1 Spanish onion
3 nora chili peppers (or any dried sweet chili pepper)
1/4 cup blanched almonds
1 ounce white bread, crust removed
1 tbsp sherry vinegar
1 tsp pimenton (Spanish sweet paprika)
1/2 tbsp salt

For the scallops:

2 tbsps Spanish extra virgin olive oil
8 large sea scallops
Salt to taste
1 tbsp fresh parsley

Method:

Heat the oven to 350’F
Lightly brush olive oil over the pepper, tomatoes, garlic and onion and roast for about 25 mins
Remove from the oven and peel them. Seed the pepper and tomatoes and cut off their tops
Meanwhile, soak the chili in a bowl covered with hot water for 15 mins. Strain, remove the seeds and puree them until smooth. Strain the puree and set aside
Heat 1 tbsp of olive oil over low heat. Add the almonds and saute until just browning, then set aside
Raise the heat to medium and add the bread to the same pan. Toast the bread and set aside
Add the pureed chili to the pan and cook for 30 secs. Remove the pan from the heat
To make the sauce, place the peeled roasted vegetables into the blender. Add the almonds, toasted bread, toasted chili paste, vinegar, pimenton and the remaining 7 tbsps of olive oil. Blend into a thick sauce and add salt to taste. Pour the sauce into a bowl and set aside
Prepare the scallops by heating a saute pan over medium-high heat. Add 1 tbsp of the olive oil and when hot, add the scallops and sear on both sides for about 30 secs each side. Season to taste with salt and set aside
To serve, spoon some sauce onto a serving plate. Place the seared scallops on top. Drizzle with the remaining tablespoon of olive oil and garnish with chopped parsley

Spicy Lamb Curry by Chef Hugh Fearnley-Whittingstall

2011-10-24T22:46:00.001+08:00

Taken from Astroview April 2010; Serves 4

1 tsp cumin seeds
1 tsp coriander seeds
2 tbsp rapeseed oil
1 kg lamb shoulder, trimmed of excess fat and cut roughly into 4 cm cubes
1 onion, sliced
2 cloves of garlic, chopped
6 cm piece of fresh ginger, grated
2 tsp curry powder
500 gm jar of spicy apple chutney
Water
500 gm butternut squash, peeled and cut roughly into 3 cm cubes
Salt and ground black pepper

Note: Adding the jar of chutney is a great shortcut for adding real depth of flavour to the dish. A good fruity chutney will do too.

Method:

Grind the cumin and coriander together
Heat a little rapeseed oil in a large frying-pan over a medium-high heat and brown the meat evenly all over. Don’t overcrowd the pan – you may need to do this in batches. Transfer the browned meat to a large saucepan
Add a little more oil to the frying pan and add the onion, garlic, ginger, crushed cumin and coriander seeds and curry powder. Saute for 5 mins to release the aromas
Tip the spiced onion mixture into the pan with the meat, along with the chutney and enough water or stock just to cover
Bring to the boil, lower the temperature and simmer very gently, uncovered, for an hour
Add the chopped squash and cook for a further hour until the lamb is very tender
Adjust seasoning if required and serve with rice or bread

Thai BBQ Chicken by Ben O’Donoghue

2011-10-04T23:38:00.001+08:00

Taken from Astroview October 2011

Ingredients:

1.5kg chicken, cut in half, bones removed and fat trimmed off
Iceberg lettuce, halved and leaves separated into cups
1 cup mint
1 cup coriander
1 cup Thai basil
Sweet chilli sauce

Ingredients for chicken marinade:

5 coriander roots, chopped
6 garlic cloves
5 shallots
1 birdseye chilli
1 tbsp minced turmeric or turmeric powder
2 tbsps white pepper
3 – 4 tbsps fish sauce
2 – 3 tbsps palm sugar

Method:

Puree coriander roots, garlic, shallots, chilli and turmeric
Add pepper, fish sauce and sugar to taste
Rub the marinade into and under the skin of the chicken. Leave in the refrigerator for 2 – 3 hours
Remove chicken from refrigerator and allow it to come to room temperature
Prepare barbeque for direct grilling over medium heat
Add the chicken, skin side down and grill until crisp and golden brown
Lift chicken off the heat, and separate the coals to create an indirect cooking method. Cook for 20 mins or until cooked through
Glaze chicken with sweet chilli sauce, carve into strips and serve with lettuce cups and herbs

Norwegian Poached Salmon Tower on Cream Curry by Chef Ricky

2011-10-04T23:18:00.001+08:00

Taken from Astroview October 2011

Ingredients:

120gm salmon, cut into 3 equal sizes
50gm spinach, cooked
10gm onions, cooked
40gm asparagus
25gm leek
20gm celery
20gm carrots
500ml hot water
1 lemon wedge
5 cherry tomatoes

Ingredients for curry sauce:

10gm curry powder
30gm onions
10gm ginger
1 cinnamon stick
200ml cream

Method:

Bring hot water to a boil and throw in celery, onion, carrots, leek and basil
Add salmon into the water and poach
Once cooked, sandwich the salmon with layers of spinach and onion, and decorate with grilled asparagus and tomatoes. Place the lemon wedge on the salmon tower
For the sauce, saute onions, ginger, cinnamon and curry powder, adding cream to thicken. Drizzle generously before serving

Cauliflower “Cous Cous” by Eric Ripert

2011-10-04T22:56:00.001+08:00

with Market Vegetables and Argan Oil Vinaigrette (Serves 4)

Taken from Astroview May 2011

Ingredients:

1 head of cauliflower
Baby carrots, peeled, cut in half
Baby turnips, peeled, cut in half
Asparagus tips
Green beans, ends trimmed, cut in half
Baby bok choy, tough outer leaves removed
Cherry tomatoes, cut in half
Radishes, quartered
1/4 cup chopped mint
1 tbsp chopped parsley
1 lemon, cut in half
3 tbsps extra virgin olive oil
1 tbsp Dijon mustard
4 tbsps vinegar
6 tbsps Argan oil
4 – 6 tbsps Canola oil
1/2 cup baby Arugula
1/2 cup pea tendrils
Fine sea salt and freshly ground black pepper

Special equipment:

4 4” ring molds

Method:

Depending on the variety of vegetables to be blanched, bring several small pots of lightly salted water to a boil
Separate each of the cauliflower florets and place the florets in a food processor and pulse until the cauliflower resembles cous cous. Transfer the cauliflower cous cous to a saute pan, add enough water to cover the bottom of the pan and gently cook over low heat, stirring occasionally, until cooked through and most of the water has evaporated. Strain and place in a mixing bowl to cool
Prepare the vegetables for blanching; cook each of the vegetables in a separate pot of boiling water, drain and shock in an ice water bath. Transfer to a towel-lined plate and set aside
Season the cooked cauliflower cous cous with lemon juice, olive oil, mint and parsley; set aside
Combine Dijon mustard and vinegar in a mixing bowl and season to taste with salt and pepper. Drizzle in the Argan oil and just enough Canola oil to balance out the acidity while whisking constantly. Put this vinaigrette aside
Place one ring mold in the center of each of four plates and spoon the cous cous into the ring molds, pressing gently to lightly pack in the mold
Toss the vegetables, Arugula and pea tendrils in a mixing bowl with just enough Argan oil vinaigrette to coat and season to taste with salt and pepper
Arrange the vegetables on top of the cous cous. Drizzle more of the vinaigrette around and serve immediately

Acar Buah

2011-09-09T01:03:00.001+08:00

Dipetik dari Mingguan Mstar 10 Julai 2011 (Chef Zam)

10 ulas bawang merah, belah 4
5 ulas bawang putih, belah 4
2 inci halia, hiris halus
1 sudu besar cili boh
1/2 cawan pes kurma
1/2 cawan prune, potong 2 jika suka
1/4 cawan kismis hitam (raisins)
1/4 cawan sultanas
1/2 cawan aprikot kering – dihiris
1/2 cawan asam boi (jika suka)
1/2 cawan buah pala (dihiris)
1/2 paket serbuk kari daging
1 batang kayu manis
3 sudu besar cuka
1 cawan gula merah
sedikit garam
3 sudu besar minyak masak
1 cawan air

Kaedah:

1. Panaskan periuk, didihkan secawan air dan masukkan cuka , gula dan garam.

2. Bila mendidih, masukkan bawan merah. Ketepikan.

3. Panaskan minyak dan tumiskan halia, bawang putih dan kayu manis.

4. Masukkan rempah kari dan cili kering, dan goreng sehingga agak garing.

5. Masukkan buah kurma yang sudah dikisar. Gaul sebati.

6. Masukkan aprikot dan buah pala. Biar hingga lembut.

7. Masukkan bawang yang sudah dijeruk bersama air jeruknya sekali.

8. Masukkan buah-buahan lain dan gaul rata.

9. Sesuaikan rasa gula dan garamnya.

Award-winning Abalone with Mushroom

2011-09-04T14:17:00.001+08:00

Taken from The Address volume #79 September-October 2011

1 pc Abalone (2-head)
1 pc Japanese mushroom
1k Old chicken
100 gm Winter melon
80 gm Superior stock
50 gm Chicken powder
50 gm Oyster sauce
50 gm Potato starch

Method:

1. Braise abalone slowly with old chicken for four hours

2. Separately braise Japanese mushroom for one hour. Steam winter melon until soft

3. Cook superior stock, chicken powder, oyster sauce and potato starch to make sauce and seasoning

4. Arrange the abalone, winter melon and Japanese mushroom on a plate. Dress with sauce and seasoning

Note: Recipe courtesy of Tai Thong Restaurant

Savoury abalone is perfectly paired with winter melon and mushroom

Nigella’s kitchen wisdom

2011-09-01T17:40:00.001+08:00

Mimic Nigella’s kitchen wizardry with these simple tips:

Bring fridge-cold eggs to room temperature by soaking them in warm water for 10 mins
Sea salt is less salty than table salt so if you’re replacing sea salt with table salt, use half the amount
After roasting meat in the oven, let it rest for at least 15 mins. The meat will be juicier and easier to carve

Taken from Astroview August 2009

Shrimp Sandwiches

2011-09-01T17:36:00.001+08:00

Taken from Asian Food Channel: Perfect Day, Astroview August 2009

2 tsp ginger, grated
1 tsp garlic, grated
1/2 chili, chopped and deseeded
1 lime zest
1 – 2 lime juice
125 ml olive oil
Salt
Sugar
Black pepper
1/2 bunch cilantro
8 radishes, cut into wedges
1 avocado, cut into bite-size pieces
285 gm shrimps, unpeeled
1 bunch rocket
1 bag salad mix
10 slices of toasted bread
Mayonnaise

Method:

1. First, mix in a bowl the grated ginger, garlic, lime juice and zest and the chopped chili

2. Then gently pour in the olive oil while whisking at the same time. Season the vinaigrette with salt, sugar and black pepper. Divide the vinaigrette into 2 bowls

3. Add the chopped cilantro, radishes, avocado and the unpeeled shrimp to the first vinaigrette bowl. In the other vinaigrette bowl, toss the rocket and the salad mix

4. Next, spread mayonnaise on 2 slices of bread. Place some of the salad mix on the bread and the shrimp-avocado mix on top of the salad mix. Sandwich and enjoy!

Serves 5

Granola Bars

2011-09-01T17:28:00.001+08:00

Taken from Asian Food Channel: Perfect Day, Astroview August 2009

250 gm oats
75 gm chopped pecans
115 gm chopped almonds
75 gm raisins
50 gm dried cranberries
75 gm sunflower seeds
100 gm brown sugar
160 ml maple syrup
2 tsp cinnamon
1 tsp cardamom
1 tbsp vanilla extract
75 ml oil

Method:

1. In a large bowl, combine the oats, pecans, almonds, raisins, dried cranberries and sunflower seeds

2. In another bowl, mix brown sugar, maple syrup, cinnamon, cardamom, vanilla extract and oil

3. Next combine all the ingredients together. Place the granola mix on a baking tray covered with baking paper. Bake the granola at 300’F (150’C) for 30 – 40 mins

4. Break granola into bars and store in an airtight container

Serves 5 - 6

Home-cooked: A Twist of Salad

2011-08-28T23:19:00.001+08:00

What you need:

A box of salad of your choice
Olive oil
Apple Cider Vinegar

As usual, salad is the easiest to make and very healthy too. Just toss salad with olive oil and apple cider vinegar. Easy peasy… tasted fresh with a tinge of sour. Definitely beats having the usual salad concoction.

Malacca Chicken Rice Balls by Coco Chiang

2011-08-20T11:12:00.001+08:00

Taken from Astroview May 2010

1 cup of chicken oil
5 cloves of garlic, diced
3 shallots, diced
grated ginger (amount should be roughly equivalent to the shallots)
2 strips of pandan leaves, folded
fragrant Thai rice (enough for 10 people)
6 cups of chicken stock
3 tsp of chicken powder or granules (use crushed chicken stock cubes in the absence of granules or powder)
salt to taste

Method:

Preheat your wok. Add about 2 ladles of chicken oil and set aside the remainder
Stir-fry shallots, garlic and ginger till fragrant
Add pandan leaves and butter
Once the butter has melted, add the rice and stir-fry
Once the liquid has been absorbed by the rice, transfer the contents of the wok to a rice cooker
Add the chicken stock, chicken powder and salt to taste
Cook for 30 mins
Once ready, stir the rice so that it doesn’t clump up
Scoop out individual balls of rice using a metallic spoon and lay them on a plate
Coat your hands lightly with the remaining chicken oil and shape the balls of rice into perfect spheres by rolling them to and fro between your palms
Serve the rice balls with steamed or roasted chicken

How to make a Chocolate Easter Egg

2011-08-13T01:47:00.001+08:00

Taken from Astroview April 2010

What you need:

An easter egg mould from the supermarket, three bars of chocolate, a cooking brush.

1. Melt your chocolate in a metal pan. You can do this with a microwave (for one minute) or over a stove (stir slowly until chocolate melts)

2. Take a brush and dip it into your melted chocolate. Then apply it on the egg mould

3. Place the mould inside the refrigerator for 20 minutes

4. Take out of fridge and lightly tap the mould to remove the egg. You can decorate your egg and it’s ready to serve!

Tai Chi Teochew Mashed Yam by Vincs Huang

2011-08-13T01:34:00.001+08:00

Taken from Popclub November 2009

Ingredients:

1 kg yam
100 gm sugar
1/2 bowl gingko (cooked)
5 shallot (shreds and fry with oil)
1/2 bowl fried chopped peanut
1/2 bowl white sesame

1. Peel yam and steam until cooked. Mashed it

2. Heat up fried shallot oil, fry the mash yam and turn it over frequently to prevent it from sticking to the pot

3. Add sugar, continue to turn it over until the mashed yam is not sticky and with shining surface. Remove

4. Place the mashed yam on a plate. Decorate with cooked gingko. Sprinkle with chopped peanut and white sesame on the left and right side of mashed yam respectively to form a Tai Chi diagram. Serve

Sambal Belacan Udang daripada Sangkan Paran

2011-08-13T01:29:00.001+08:00

Dipetik dari Popclub November 2009

Bahan:

5 biji cili rawit merah tanpa biji
5 biji cili rawit tanpa biji
2 biji bawang merah
1 sudu teh belacan udang
1 biji tomato
1 sudu teh gula pasir
2 helai daun salam
1 batang serai (dilumatkan)
5 cm lengkuas (dilumatkan)

1. Tumbuk kasar cili merah, cili rawit dan bawang merah

2. Tumis dengan sedikit minyak bersama belacan dan tomato yang telah dihiris sehingga naik baunya

3. Masukkan daun salam, serai dan lengkuas

4. Gula pasir dan garam dimasukkan dalam masakan secukup rasan dan dikacau sebentar. Angkat dan disajikan untuk 10 orang

Home-cooked: herbal soup from scratch

2011-08-10T23:28:00.000+08:00

What you need:

Chicken bones
Dang shen (tung sam or poor man’s Ginseng)
Seedless red dates
Kei chi (Goji berry or wolfberry)
Dried longan
Wai san (Chinese yam, Japanese mountain yam or Korean yam (Radix Dioscoreae Oppositae)
Fook san – can’t find the alternative name in English but it’s the curled up pieces in the bowl

Bring a pot of water to a boil. Add in all the ingredients and bring it to a boil in medium heat. Once boiling, lower the heat to low and let it simmer for an hour or two. Serve while it’s still hot. Easy peasy.

Chicken Salad by Tan Hsueh Yun

2011-08-05T21:50:00.001+08:00

4 tbsps black vinegar
1 tsp light soy sauce
1 tbsp canola oil
3 tbsps honey
1 medium cucumber, about 400 gm
1 bunch coriander leaves
3 – 4 chili padi
4 chicken thighs and 4 chicken drumsticks, poached or steamed

Pour the vinegar, soya sauce, oil and honey into a glass jar with a screw-top lid. Cover and shake. Have a taste and add more soy sauce or honey if needed. Set aside.

Wash and pat dry the cucumber, skin it, cut it into quarters lengthwise. Scrape out the seeds, cut each quarter lengthwise in half and then dice into cubes crosswise. Spread the cucumber out onto a serving plate.

Rinse and pat dry the coriander, cut off and discard most of the stem, leaving only the leaves. Set aside.

Slice the chili padi, set aside.

Debone the chicken into large chunks, discard the skin, pile the meat on top of the cucumber.

Spoon all the dressing over it, and top with the coriander and chili. Serve immediately. Serves 4 to 6.

Home-cooked: simple fried rice

2011-07-31T17:52:00.001+08:00

What you need:

Overnight rice
Shallot, minced
Garlic, minced
Egg
Salt and pepper to taste

Heat up oil in wok. Add in minced shallot and garlic, cook until fragrant. Season with some salt first, to avoid seasoning later as it might be clumpy in rice. Break the egg into the wok and fry it together until almost cook. Add in the cold, overnight rice. Stir-fry all together until cook. Season with pepper and serve. It’s a must for me to eat it with tomato ketchup as the taste blends together.

Home-cooked: Chinese Chives Eggsoup

2011-07-24T15:48:00.001+08:00

Another recipe with Chinese Chives (kau choy) which hubby concocted ^.^

What you need:

Chinese Chives, cut into 1cm strips
Eggs, whisk
Salt and pepper, for seasoning
Prawns
Oil
Water, depending how much soup you require

Heat up some oil in wok and add a dash of salt. Add in prawns and cut chives, stir-fry a bit. Whisk eggs and pour the batter in, frying it a bit. Add in water once the eggs look scrambled. Cover with hood and bring it to a boil in medium heat. Season with salt and pepper to taste. It is ready to be served.

Home-cooked: Fried Egg with Chinese Chives

2011-07-24T15:39:00.001+08:00

What you need:

Chinese chives, cut into 1cm strips
Eggs, whisk
Salt and pepper, for seasoning the whisked eggs
Oil, for frying
A dash of cornflour

This is a simple fried egg recipe but with an added ingredient, Chinese Chives, also known as kucai in Hokkien or kau choy in Cantonese.

Whisk eggs, season with salt and pepper then add a little cornflour. Add in the cut chives and whisk all together. Set aside. Heat up some oil in wok. Whisk eggs and pour the batter into wok. Fry the eggs with chives until cook and it is ready to be served immediately. As simple as A B C.

Home-cooked: Sweet Tomato Gravy

2011-07-10T19:03:00.001+08:00

What you need:

Onion, cut into chunks
Tomato, cut into chunks
Pineapple, cut into chunks
Garlic, minced
Tomato sauce
Some oil for cooking
Some water for gravy
A little cornflour, optional
Sugar and salt to taste

Heat up some oil. Add in garlic and onion, stir-fry until fragrant. Add in tomato and pineapple, stir-fry for another 2 to 3 mins. Pour some tomato sauce and water. Let it simmer until the tomato starts to break. Taste it to ensure the gravy tasted just right for you, adding tomato sauce if it’s not enough. Season with sugar and salt. Add a little cornflour to thicken the gravy if you like. You can serve this as a gravy for deep fried fish or meat balls.

Home-cooked: Fried Fish with Curry Powder

2011-07-10T18:40:00.001+08:00

My angels love this! Mind you, they can’t take spicy food ;-) When it comes to curry powder, it has to be Baba’s… it’s the only brand they like. It has the right curry taste with the right spices and also smells great!

What you need:

Fish fillets
Baba’s meat curry powder
Some salt
Oil, optional

Clean fish fillets. Sprinkle some salt all over it. Dip fillets into the curry powder, making sure it’s fully covered. Marinade it for at least 2 to 3 hours.

Once ready, you can either pan-fry it or fry in wok. I opt for wok, with a little oil, fry it over low heat slowly but surely until it’s cook and brownish with crispy look.

A simple yet yummylicious recipe!

Spicy Steamed Chicken Squares by Goh Soon Phong

2011-07-04T21:48:00.001+08:00

Taken from The Malaysian Women’s Weekly November 2004

Preparation: 40mins, steam: 45mins, serves 5

Ingredients A

1 1/2 tbsps corn oil
5 small onions, chopped
1 tbsp meat curry powder mixed with 3 tbsps F&N Evaporated Milk to form a paste
150 gm chopped chicken
1/2 tsp salt
1/2 tsp pepper
1 tbsp sugar
1 tsp cornflour

Ingredients B

200 gm Hong Kong flour
5 large eggs
150 gm caster sugar
1 tsp double action baking powder
3 1/2 tbsps F&N Evaporated Milk

1. Line the bottom of a 21 cm square baking tray with greaseproof paper. Oil the sides of the tray. Set aside

2. Heat oil in a pan and stir-fry onion for 2 mins or until fragrant. Add curry paste and mix well for 1 min

3. Add chopped chicken, salt, pepper and sugar. Stir-fry for 2 – 3 mins or until cooked. Sprinkle cornflour over and fry for another 30 secs. Dish out and allow to cool

4. In a mixing bowl, combine Ingredients B. Using an electric mixer, whisk all ingredients at high speed for 10 – 15 mins until mixture is firm

5. Pour half the batter into the prepared baking tray and spread half of the cooked meat mixture on top. Steam over rolling boiling water for 10 – 15 mins

6. Remove from the steamer and pour remaining half of the batter over the cooked mixture. Spread remaining meat ingredients over. Return to the steamer and steam for another 20 mins

7. Allow to cool before cutting into small squares and serving with chilli sauce

Pudding with Fruit Topping by Nora Zuanah Gomukutty

2011-07-04T21:37:00.001+08:00

Taken from the Malaysian Women’s Weekly November 2004

Preparation: 2 1/2 hrs; serves 3 – 4

1 1/2 litres plain low fat yoghurt
1/2 cup caster sugar
2 – 3 tsps lemon juice
1/2 cup F&N Evaporated Milk
1 tbsp concentrated coffee liquid
Sliced strawberries and kiwifruit to garnish

1. Pour yoghurt into a muslin-lined strainer. Allow to rest for at least 2 hrs, squeezing the cloth until most liquid has been drained from it

2. Pour drained yoghurt into a mixing bowl. Add caster sugar and using an electric blender, mix sugar and yoghurt until sugar is dissolved

3. Add lemon juice and mix again. Add F&N Evaporated Milk and continue mixing for 3 to 5 mins

4. Pour 3/4 of mixture into a glass bowl. Set aside. Add coffee to the remaining 1/4 mixture in the mixing bowl. Pour into mixture in glass bowl. Allow to set in the fridge for at least 3 hrs. To serve, top with sliced fruits

Tuna Quiche by Jenny Chin

2011-06-29T00:39:00.001+08:00

Taken from the Malaysian Women’s Weekly November 2004

Preparation: 1 hr 20 mins; Bake: 40 mins; Serves 4 – 5

Filling:

2 tbsps oil (use corn oil or any vegetable oil)
2 small onions, sliced thinly
3 eggs
1 cup F&N Evaporated Milk
1 tsp ikan bilis stock granules
Pepper and salt to taste
185 gm x 1 tin chilli tuna
185 x 1 tin chunky tuna in water, drained
2 small tomatoes, diced
1 small red chilli, sliced
1 stalk spring onion, sliced thinly
1/2 tsp oregano

Short-crust pastry:

250 gm self-raising flour
1/2 tsp salt
120 gm margarine
1 egg yolk
3 – 4 tbsps water
Flour for dusting

1. To prepare short-crust pastry, sift flour into a mixing bowl. Add salt and margarine. Using your fingers, combine ingredients together until they resemble breadcrumbs

2. Add egg and water, and using a fork, toss gently to mix and moisten to form a dough. Press the dough into a ball. If it’s too dry add more water, 1 tsp at a time. Lightly flour a cool worktable. Put dough on table and knead until it feels pliable and can be easily peeled off the table. Put dough in a bowl and cover with plastic wrap. Allow to sit for at least 30 mins

3. Preheat oven to 180’C. Line a 20 cm quiche pan with greaseproof paper and grease the sides lightly with margarine. Roll out the dough into the quiche pan. Use a fork to prick the bottom of the pastry and bake blind (without any filling) in the preheated oven for 10 mins. Remove and allow to cool. Keep the oven heated at 180’C

4. Meanwhile, prepare the filling by heating oil in a pan and stir-frying sliced onion for 1 to 2 mins or until brown. Remove and set aside

5. In a bowl, beat eggs and F&N Evaporated Milk. Add ikan bilis stock granules, pepper and salt. Mix chilli tuna with drained tuna chunks

6. Fill the prepared quiche crust with mixed tuna and diced tomatoes. Pour in egg mixture and add fried onions, sliced red chilli and spring onions

7. Sprinkle oregano on top and bake in the preheated oven for 30 – 35 mins or until a skewer inserted into the centre comes out clean

Lemongrass Chicken ala Nyonya by Celina Ong Pek Fong

2011-06-28T23:38:00.000+08:00

Taken from the Malaysian Women’s Weekly November 2004

Preparation: 30 mins; Cook: 25 mins; Serves 5 – 6

150 ml oil

1.3 kg whole chicken (cut into 6 cm pieces)

70 ml F&N Evaporated Milk

2 tsps salt

2 tsps sugar

Rempah (ground or blended until smooth):

20 gm dried chillies (seeded, soaked in warm water for 5 mins and squeezed dry)
10 stalks lemon grass (outer leaves trimmed, used only the tender white portion)
150 gm shallots
3 cm fresh turmeric, peeled and chopped
30 gm belacan or shrimp paste

1. Heat oil in a wok over a medium fire. When hot, stir-fry rempah until fragrant, about 10 mins

2. Add chicken pieces. Mix well, then turn fire to low and allow to simmer, covered, for 10 mins

3. Add F&N Evaporated Milk and turn fire to high to bring mixture to a boil

4. When gravy begins to thicken, add salt and sugar. Remove from fire and serve hot with rice or bread

Crispy Honey Banana Rolls with Creamy Custard Cream by Deylaila Effendey

2011-06-28T23:37:00.000+08:00

Taken from The Malaysian Women’s Weekly November 2004

Preparation: 30 mins; Cook: 25 mins; Serves 3 – 4

4 ripe bananas (use pisang kapok), cut into half lengthwise

2 jack fruits, sliced thinly

8 popiah skins

8 tbsps honey

Salt to taste

2 cups oil for deep-frying

2 tbsps raw sugar

1/2 cup F&N Evaporated Milk

1 tsp vanilla essence

1 tbsp custard powder, stirred into 1 cup water

1. Lay a halved banana, 3 slices of jack fruit on a popiah skin. Add a pinch of salt, drizzle 1 tbsp honey over. Fold in sides of popiah skin and roll up. Use the rest of the ingredients until you have eight rolls

2. Heat oil in pan over a medium fire. When hot, deep-fry rolls, in batches, till golden brown. Cool and set aside. Discard oil in pan

3. In a clean pan, add raw sugar and stir over a low fire until it melts. Stir F&N Evaporated Milk and vanilla essence into the custard mixture. Pour into the melted sugar in the pan and slowly bring to a boil

4. Pour hot custard cream mixture on banana and serve. Or serve custard cream mixture on the side

Homemade Nyonya Tofu with Prawns by May Huang Mei Fong

2011-06-14T00:25:00.000+08:00

Taken from The Malaysian Women's Weekly 2004

Preparation: 45 mins
Cook: 30 mins
Serves 4 - 5

Tofu:
2 medium-sized eggs
1/4 tsp salt
140 gm F&N Evaporated Milk
4 tbsps oil for pan-frying (use vegetable oil)

Gravy:
4 tsps oil
10 gm dried prawns, soaked in water for 5 mins, drained
1 tbsp minced soybean paste (taucheo)
1 tbsp oyster sauce
1 tbsp sour plum sauce
3 tbsps white vinegar
2 tsps sugar
200 ml water
200 gm fresh prawns, shelled and chopped
Diced spring onions to garnish

Rempah (Ground or blended):
2 buah keras
4 red chilies
2 cloves garlic
60 gm shallots

1. To prepare the tofu, beat eggs and season with salt. Stir in F&N Evaporated Milk. Pour into a shallow steaming plate, about 18 cm wide. Steam over a low fire for 20 mins. Allow to cool, then cut into 2.5 cm squares. Set aside
2. Heat tbsps oil in a pan over a medium fire. When hot, add tofu squares and fry for 5 mins until golden brown. Drain, and set aside
3. To prepare gravy, heat 1 tbsp oil in a clean pan and fry dried prawns for 2 mins. Remove, cool and chop into small pieces. Set aside
4. Heat remaining oil in the same pan and stir-fry rempah for 5 mins. Add taucheaou paste and continue stirring for 1 min
5. Add chopped dried prawns, oyster sauce, sour plum sauce, vinegar, sugar and water, and mix well for another 5 mins
6. Lastly, add fresh prawns and tofu squares. Stir-fry for 3 mins until prawn are cooked. Add a little water (about 2 - 3 tbsps) if the gravy seems too dry
7. Garnish with spring onion and serve hot with rice

Mama's Toffee by Esther Foo

2011-06-14T00:09:00.000+08:00

Taken from The Malaysian Women's Weekly 2004

Preparation: 10 mins
Cook: 1 hr
Serves 4 - 5

2 cans F&N Evaporated Milk
3 cans water (use F&N can for measurement)
1.36 kg sugar
56 gm butter
Roasted cashew nuts (optional)

1. Put milk, water and sugar in a large wok and cook over a low fire, stirring all the time
2. When the mixture has thickened and starts to leave the sides of the wok (this happens after about 45 mins), add butter and continue stirring. Add cashew nuts, if using
3. Test mixture by dropping a small portion into a glass of cold water. If a soft ball forms, the mixture is ready
4. Pour into a greased tray, and cut into pieces while still soft and warm

Fried F&N Crabs in Creamy Sauce by Karen Tan

2011-06-14T00:01:00.000+08:00

Taken from The Malaysian Women's Weekly 2004

Preparation: 30 mins
Cook: 30 mins
Serves 5

4 crabs, washed, each cut into half
Corn flour for dusting
1 cup oil for deep-frying
6 kaffir lime leaves
70 ml F&N Evaporated Milk
20 gm kerisek (fried coconut shavings)
Dash of salt and sugar to taste

Rempah (pounded or ground):
5 shallots
3 red chilies
2 onions
2 stalks lemon grass, removed outer leaves and use only the white half

Seasoning:
60 gm water
2 tbsps tomato sauce
2 tbsps chili sauce
2 tbsps oyster sauce
2 tbsps preserved minced soybean paste (taucheo)
2 tbsps Thai chili sauce

1. Coat crab pieces with corn flour. Shake off excess. Heat oil in a pan over a medium fire. When smoking hot, deep-fry crab pieces, in batches, for 3 mins or until cooked through and golden in color. Dish up and drain on paper towels
2. Drain hot oil leaving only 2 tbsps of oil in pan. Reheat frying pan and when hot, stir-fry the pounded ingredients until fragrant, about 1 - 2 mins. Add the seasoning ingredients, stir over medium fire until almost simmering
3. Add crabs and kaffir lime leaves. Stir to mix it well, then add F&N Evaporated Milk and simmer for at least 10 mins
4. When the gravy starts to thicken, add kerisek and season with salt and sugar

Chicken, Mushroom and Leek Pie by Cynthia Low

2011-05-22T15:36:00.000+08:00

Taken from Sunday Metro, The Star 8th May 2011
Serves 4 to 6

Rough puff pastry (makes enough for 1 pie crust):
125 gm plain flour
A pinch of salt
125 gm butter, at room temperature but not soft
75 - 100 ml ice-cold water
Extra flour for rolling the pastry

Method:
Sift the flour and salt together into a bowl. Chop the butter into small chunks, add them to the bowl and rub into the flour with your fingers (there should still be small lumps of butter visible in the mixture)
Make a well in the centre and pour in about 2/3 of the cold water, mixing until it forms a firm rough dough,adding extra water if needed. Cover with cling film and refrigerate for about 15 mins.
Sprinkle some flour onto a chopping board and tip the dough on top. Lightly knead it together and press it into a smooth rectangle.
Roll it with a rolling pin until it is about 1 cm thick. Do not worry if streaks of butter are visible.
Fold the top third of the dough down to the centre, then the bottom third up and over that. Give the dough a quarter turn and roll out again to 1 cm thick.
Fold again, cover with cling film and chill again for at lest 15 mins before rolling to use.

Chicken, Mushroom and Lee Pie:
1 kg boneless chicken thighs
3 tbsp plain flour
1 1/2 tsp ground black pepper
Salt to taste
Olive oil
1 leek, sliced thinly (use white part only)
4 rashers of bacon, chopped
250 gm mushrooms sliced
350 - 400 ml chicken stock
1 tsp chopped fresh or dried thyme leave
3 tbsp chopped coriander
1 sheet of frozen puff pastry thawed
1 egg, lightly beaten

Method:
Remove any skin and fat from the chicken and chop it into bite-sized pieces.
Place flour, pepper and salt into a large bowl and toss the chicken pieces in it until well coated.
Heat around 2 tbsp olive oil in a frying pan or a heavy bottomed saucepan, and brown the chicken pieces in batches over medium heat until they are golden brown. Remove the chicken from the pan and set aside.
Add a little more oil to the pan followed by the sliced leeks, bacon and mushrooms. Cook over medium heat, stirring often until they soften and start to brown.
Return the chicken to the pan and add half the stock. Once it starts to boil, add the rest of the stock until the chicken is almost covered. Add the herbs, then turn down the heat and allow it to simmer for around 35 mins, stirring occasionally until the chicken is cooked and the mixture is thick and creamy. Remove from the heat and allow to cool for about 20 mins.
Pre-heat the oven to 180'C.
Place the chicken into a pie dish (about 5 cm deep) so that the filling comes almost to the top of the dish. Brush the top edges of the dish with beaten egg, then place the thawed pastry sheet on top. Press the edges down to seal, then make slits on the top of the pastry.
Brush the top with the beaten egg again and bake for about 30 mins or until the pastry is golden brown and crisp.

Home-cooked: Vegetarian Noodle with Stewed Tomatoes

2011-05-19T21:20:00.001+08:00

Something I concocted based on what I have in the fridge ^.^

What you need:

Stewed tomatoes – this was the left-over I had from my Cajun Chicken
1/4 pineapple, cut into chunks
1/2 yellow pepper, cut into chunks
1 clove garlic, diced
3 dried noodles
1 egg
Totato ketchup, salt and pepper to taste
Some water for gravy

Cook the dried noodles according to the instruction on the packet. Set aside.

Heat up some oil in the wok. Fragrant garlic, then add yellow pepper and pineapple, stir-fry a bit. Add in the stewed tomatoes and let it simmer. Pour in some water, depending how much gravy you need. Add in tomato ketchup, salt and pepper to taste. After simmering for a while, add in the egg, whisk a bit then add in the noodles. Stir-fry until all is cook then serve immediately.

Home-cooked: Chinese–Cajun Chicken

2011-05-14T15:01:00.001+08:00

Preparation: 5 mins; Cook: 15 mins; Servings: 4

2 strips bacon, diced

1/2 green pepper, cut in chunks

2 skinless, boneless chicken breast halves, cut into strips

1 can (14 1/2 oz) Del Monte Stewed Tomatoes, Cajun Recipe

2 tsp cornstarch

1/4 tsp cayenne pepper (to taste)

Method:

1. Cook bacon in large skillet until crisp

2. Add green pepper and chicken; cook until chicken is no longer pink, about 5 mins

3. Blend undrained tomatoes, cornstarch and cayenne pepper; add to skillet

4. Cook, stirring constantly, until sauce is thickened. Serve with hot pepper sauce, if desired

The above is the original recipe taken from the can of Del Monte Stewed Tomatoes that I have bought recently. As I don’t have some of the ingredients, I have amended it slightly which is why I called it Chinese-Cajun Chicken ^.^

I replaced the bacon with more chicken strips, green pepper with yellow pepper as I prefer brighter colour and cayenne pepper with black pepper. I’ve also added garlic… needed that Chinese flavour in it. Please see amended method below:

1. ~~Cook bacon in large skillet until crisp~~ Heat a little olive oil; add garlic and stir-fry until fragrant

2. Add ~~green~~ yellow pepper and chicken; cook until chicken is no longer pink, about 5 mins

3. Blend undrained tomatoes, cornstarch and ~~cayenne~~ black pepper; add to skillet

4. Cook, stirring constantly, until sauce is thickened. ~~Serve with hot pepper sauce, if desired~~

Home-cooked: Patt Chi Chou

2011-05-14T14:58:00.001+08:00

A very easy to make ‘leong sui’ or cooling herbal drink. You can purchase this herb from any Chinese medical hall or drugstore. It’s an universal herbal drink ^.^

Make sure you clean it first as it’s quite sandy. Then placed it in a pot of water and add some rock sugar. Once boiling, lower the heat and let it simmer for an hour or two. You can serve it warm or chilled. My personal preference is chilled, especially for the extreme hot weather ^.^

Home-cooked: White radish soup

2011-04-23T23:37:00.001+08:00

What you need:

white radish (white lobak), cut into chunks
red dates (hoong chou)
chunks of pork with bones
salt to taste

Boil a pot of water. Add in white radish chunks, red dates and pork chunks once boiling. Let it boil again then lower the heat and let it simmer for an hour or two. Season with salt to taste.

Radish

Home-cooked: Stir-fry beans with sambal belacan

2011-04-23T23:26:00.000+08:00

What you need:

long beans, cut into 1" length or bite-sized
cili padi (bird's eye chili), cut into small pieces
shallot, minced
garlic, minced
sambal belacan, a Malay style sambal which can be bought of the shelf

Heat up some oil in the wok. Add in minced garlic and minced shallot, stir-fry until fragrant. Add in the chili padi then sambal belacan. Stir-fry non-stop on low heat to avoid the sambal belacan to be over-cooked. Once fragrant, add in the long beans, cook for a few seconds then add in some water. Cover with hood and let it simmer on low heat until long beans are cooked. Stir-fry a bit and serve while it's hot.

Home-cooked: Steam eggs with minced pork

2011-04-23T23:04:00.000+08:00

What you need:

1 salted egg
2 normal eggs
minced pork
a dash of pepper, salt and light soy sauce to taste
1/4 glass of water

This is totally easy and convenient. I steam this while cooking rice. Yes, killing 2 birds with 1 stone ^.^

Do this when you are about to cook your rice. Whisk all the eggs, minced pork and seasoning. Once all the batter is even, pour into a steaming plate, including the water. Place it in the steaming tray on top of the rice cooker and hit the cook button. Every once in a while, do let off the steam to avoid 'bubbles' on the eggs. Once the rice is cooked, the dish is also ready to be served!

Home-cooked: Stir-fry pork with potato

2011-04-03T16:27:00.000+08:00

What you need:

Sliced potatos
Minced pork
Chopped garlic and shallots
Oyster sauce, light soya sauce and a dash of corn flour for marinade
Sugar and salt to taste

Marinade minced pork much earlier with some oyster sauce, light soya sauce and a little corn flour, for about 4 to 5 hours. Set aside.
Heat a pot of water, add a dash of salt. Once boiling, blanch the sliced potatoes. Drain the water and set the potatoes aside.
Heat up the wok with some cooking oil, cook chopped garlic and shallots until fragrant. Add in marinaded minced pork and stir-fry until almost cook. Pour in some water, depending how much gravy you want. Then add in blanched sliced potatoes. Stir-fry about a min and then cover with hood. Let it simmer for a while. Add sugar and salt to taste before serving.

Home-cooked: Herbal chicken soup in slow cooker

2011-04-03T16:10:00.001+08:00

This is totally easy as it takes only 5 mins to prepare. Furthermore, it's a healthier option.

What you need:

Pre-packed herbs - cleaned
Chunks of chicken
Water

Pour the required amount of water into the slow cooker. Add the chunks of chicken and the pre-packed herbs. Never, ever cut the chicken into bite-sized as it will eventually soften into loose pieces. Start it off with medium and switch the slow cooker to low when it's boiling. Let it simmer in the slow cooker for about half a day or longer depending on your preference and serve it once you are ready. Not forgetting, salt to taste.

FYI, mine was about 8 hours.

Peanut Butter & White Chocolate Blondies by Rachel Allen

2011-03-26T21:37:00.000+08:00

Taken from Astroview July 2009

100gm butter
150gm crunchy peanut butter
1 tsp vanilla extract
175gm light golden sugar
1 egg
75gm white chocolate (chopped)
125gm plain flour
1 tsp baking powder
Icing sugar or nuts of your choice

Method:
1. Use a wooden spoon and beat the butter and peanut butter together until it is light, soft and creamy. Add in the vanilla extract
2. Add sugar and egg. Beat the mixture slowly at first and then speed it up until it turns light and creamy
3. Stir in the white chocolate pieces. Also sift in the plain flour and baking powder and mix well
4. Line a baking tin with grease proof paper and butter the sides around the edges. Pour mixture into the tin and spread it out evenly, ensuring that the top is smooth
5. Preheat oven to 170'C and bake for between 25 - 30 mins
6. Stick a skewer in to check if it is ready - it should come out clean. The blondies should look golden brown on top and the centre will be just set. Allow blondies to cool in the tin and once cooled, remove it from the tin and cut them into squares
7. To decorate, sprinkle chopped nuts or icing sugar over them and serve!

Home-cooked: Fried Nian Gao (年糕)

2011-03-21T21:41:00.000+08:00

I have always loved Fried Nian Gao as compared to just steaming it plain. MIL gave me one during CNY so I've finally fried it over the weekend.

What you need:

Some eggs
Some butter or oil for frying
Nian gao

Slice nian gao into bite-size pieces. Boil a wok of water and steam the nian gao first until it's soft on the outside. The reason for doing so is to allow the eggs to stick onto the nian gao. Whisk some eggs and add a little salt to taste. Heat up frying pan or wok with some butter or oil. Dip nian gao into the whisked eggs, place it in the wok and fry it over low heat. Easy peasy!

I know majority would prefer the 3 layer ones i.e. nian gao in between 2 slices of yam but I still prefer this original one. The taste of the nian gao is distinct without the yam overshadowing it :-)

Home-cooked: Fun Kuot Soup (粉葛 Kudzu)

2011-02-27T13:02:00.002+08:00

I honestly don't know what Fun Kuot is called in English. Tried Google search but nothing appeared.
Updated: My colleague managed to get the actual name in Mandarin 粉葛, hence it's called Kudzu in English!
This is how it actually looked like before I peeled and sliced it:

Anyway, it is easily available in the wet market.

What you need:

A chunk of Fun Kuot
Some red dates
Some chicken bones
A pot of water
A dash of salt

Peel and slice the Fun Kuot. Fill up a pot of water and boil it. Once boiling, add in the sliced Fun Kuot, red dates and chicken bones. Add a dash of salt to taste. Let it boil. Once boiling, lower the fire and let it simmer for a while. Serve immediately.

Sea Bass Wrapped in Seaweed by Daniel Green

2011-02-12T18:30:00.000+08:00

Taken from Star 2 26th April 2010, Don't Call Me Chef by Marty
Based on World Dining for Life by Daniel Green, The Model Cook

This recipe serves 4

2.5 cm knob ginger, peeled and grated
Juice of 1 lime
1 clove garlic, peeled and crushed
1 tsp sesame oil
1 tbsp light soy sauce
1 small red chilli, finely chopped
1 handful of coriander leaves, chopped
4 sea bass fillets
8 seaweed (nori) sheets

Method:
Combine ginger, lime juice, garlic, sesame oil, soy sauce, chilli and coriander in a bowl. Set aside.
Pat fish fillets dry, then place a fillet on a sheet of seaweed. Spread a quarter of the seasoning mix over fish. Bring sides of seaweed up over fish, then cover with another sheet of seaweed. Dampen the seaweed if necessary to cover fish. Repeat for all the fillets.
Place fish in separate steaming baskets and steam for 15 - 18 mins until fish is cooked. Garnish as desired and serve hot

Caramel Bananas by Daniel Green

2011-02-12T18:19:00.000+08:00

Taken from Star 2 26th April 2010, Don't Call Me Chef by Marty
Based on World Dining for Life by Daniel Green, The Model Cook

This recipe serves 4

4 ripe bananas
6 tbsp castor sugar
6 tbsp water
4 tbsp white sesame seeds
1 tbsp sesame oil
375 ml (1 1/2 cups) coconut milk

Method:
Peel and slice banana into 2.5 cm thick slices on the diagonal. Place bananas into a saucepan and add all remaining ingredients. Cook over high heat for 3 mins, then lower heat and cook for another 3 - 5 mins. Dish out and serve

Red Bean Cake by Choong Su Yin

2011-02-12T18:06:00.000+08:00

Taken from Popclub November 2009 (Based on Choong Su Yin's book titled Quadruple Blessings)

110 gm red beans
120 gm glutinous rice flour
70 gm wheat flour
185 gm sugar
220 gm water
25 gm oil

Method:
1. Rinse red beans, soak it in water for 30 mins. Move red beans to a pot. Pour in water until 4 cm higher than red beans. Bring to boil. Turn to low heat and cook. Add some cold water at the side of pot until it covers the red beans if volume of water is insufficient. Continue to cook until the red beans are soft, dried up. It takes about 60 mins to cook
2. Mix glutinous rice flour with wheat flour. Pour in 110 gm of water slowly. Stir to mix well. Set aside
3. Mix remaining 110 gm of water with sugar and cook until sugar is dissolved. Add red bean and oil. Mix well. Add flour mixture and keep stirring until batter is formed
4. Rub some oil in a steaming tray. Pour in batter and steam for 1 hour over high heat. Serve

Home-cooked: Herbal soup

2011-01-20T14:54:00.001+08:00

MIL got this pre-packed herbal thingy for me. Unfortunately, I don't know the name. Those who can read Chinese, you can refer to the photo above.

Very easy to make, what you need:

Pre-packed herbs (obviously)
Chicken bones or meat - your preference
A pot of water

Just fill up a pot of water and pre-boil it first. Once boiling, add in chicken bones and all the herbs. Bring it to a boil in medium fire. Reduce to small fire and let it simmer for about an hour or so. Serve it immediately.

Home-cooked: Stir-fry chicken with bittergourd

2011-01-20T14:46:00.000+08:00

What you need:

Shallots
Garlic
Bittergourd - sliced
Chicken - sliced or chunks, up to your preference
Oyster sauce
Soya sauce
Sugar
Cornflour
Oil
Water - depending how much gravy you want

Heat up some oil. Add in shallots and garlic, stir-fry until fragrant. Add in water, oyster sauce, soya sauce, a little sugar and cornflour. Add in sliced bittergourd, stir-fry and simmer until almost cook. Remove bittergourd and set aside. Add in sliced chicken and stir-fry until nearly cook. Add in bittergourd again, cover with hood and let it simmer for a bit. Don't simmer for too long or the chicken will be overcooked.

Home-cooked: Blanched choy sum / lettuce with oyster sauce

2011-01-16T20:19:00.001+08:00

This is totally easy and fuss-free... even considered healthy.

What you need:

Choy sum (Chinese cabbage)
A little oil
Water
Oyster sauce

Boil a wok of water with a little oil. Once boiling, add in the choy sum and blanched it until cook. Drained the water and place choy sum in a plate. Pour some oyster sauce over it and mix it well. Once done, it is ready to be served.

Updated:
You can also cook Po Lei Sang Choy (Iceberg / Green Ice Lettuce) using this same method which is also as tasty:

Home-cooked: A simple cabbage soup

2011-01-16T20:12:00.001+08:00

This is very easy to cook, for those who prefers fuss-free meals. You can also add in noodles if you want a simple soupy meal.

What you need:

Cabbage
Anchovies
Garlic
Some water
A little oil
Salt and pepper

Firstly, heat up a little oil then fragrant some garlic and anchovies. After that add in cabbage and stir fry for a while. Once about to cook, add some water... amount depending how much soup you want. Cover the wok and let it simmer into a boil. Once boiling, season with salt and pepper to taste before serving.

Pan-fried Sambal Prawns by Patsie Cheong

2010-12-26T20:44:00.000+08:00

Taken from Kampung Curry; picture Googled

Ingredients A:
500 gm big prawns
1 big onion (sliced)
1 red chili (sliced)
1 green chili (sliced)

Ingredients B:
10 dried chilies (soaked)
50 gm shallots
25 gm garlic
2 buah keras (candlenut)
1 stalk serai (lemongrass)
1 tbsp belacan

Ingredients C:
2 tbsps sugar
1 tsp asam paste
4 tbsps water

Method:
1. Heat up 4 tbsps oil in pan, stir fry ingredients B until fragrant.
2. Add in all the ingredients A to pan fry until cooked.
3. Pour in ingredients C and pan fry until dry. Remove and serve.

Tip:
Slit a line at the back of the prawn to make it tastier.

Nestle Corn Flakes Lemony Square

2010-12-26T20:33:00.001+08:00

Taken from Nestle Corn Flakes serving suggestions

Makes: about 5 dozens

Crust:

85 gm butter

85 gm brown sugar

1 1/2 tsp vanilla essence

80 gm plain flour

1 1/2 cups Nestle Corn Flakes, blended finely

25 gm dessicated coconut

2 eggs

Topping:

100 gm caster sugar

1 tbsp lemon rind

5 tsp grated lemon peel

80 gm mixed fruits, cut into pieces

35 gm toasted dessicated coconut

Cool icing sugar, optional

Method:

1. Line a 20 cm square tin with foil. Allow foil to extend slightly beyond edges, greased

2. Cream butter, sugar and essence until fluffy

3. Fold in flour, stir in Nestle Corn Flakes and coconut. Press crust mixture into prepared tin

4. Bake in a preheated oven at 175’C for 12 mins or until edge lightly brown. Remove from oven; cool

5. Meanwhile beat eggs until foamy. Add sugar, lemon juice and lemon peel

6. Stir in mixed fruits and coconut. Then spread topping over crust

7. Bake again in preheated 180’C oven for 10 – 25 mins or until top begins to brown. Let it stand in pan for 10 mins

8. Loosen edges with sharp knife. Grasp foil edges and lift out of pan. Cut into squares when hot and dust with icing sugar, if used

Jeli Mangga (Mango Jelly)

2010-12-26T20:17:00.001+08:00

Taken from Dumex mama ceria; Keluaran 2/2009

Serves: 5 cawan

8 gm Agar-agar

600 ml Jus mangga

4 sudu besar Susu tepung Dumex Dugro 1 Plus Madu Asli

1/2 biji Mangga (dipotong kiub)

Method:

Masak just mangga dan agar-agar sehingga larut. Larutkan 4 sudu susu tepung Dumex Dugro 1 Plus Madu Asli dengan 1/2 cawan air suam. Campurkan kedua-dua bahan ini dan tuangkan ke dalam acuan bersama kiub mangga segar. Biarkan sejuk selama 20 min dan dinginkan sebelum dihidang

Mommy’s Berry Slice

2010-12-26T20:03:00.001+08:00

Taken from F&N Evaporated Milk

400 ml F&N Evaporated Milk

200 gm white cooking chocolate, roughly chopped

200 gm fresh strawberries, washed and hulled

50 gm icing sugar

300 gm whipped cream

Fresh sliced strawberries, to decorate

Method:

1. Prepare a 9” loaf tin by lining it with cling film

2. Melt white chocolate with F&N Evaporated Milk. Mash strawberries and icing sugar together and stir into chocolate mixture. Fold in whipped cream and pour into prepared moulds. Freeze and serve with fresh sliced strawberries

Cherries for Mommy

2010-12-26T19:58:00.001+08:00

Taken from F&N Evaporated Milk

Pie crust:

300 gm plain flour, sifted

1 tbsp icing sugar

1 tsp salt

125 gm cold butter, cubed

90 ml cold water

Custard:

3 eggs

3 egg yolks

125 gm castor sugar

1/4 tsp salt

500 ml F&N Evaporated Milk

2 tins pitted dark cherries in syrup

4 tbsps corn flour, mixed with 8 tbsps water

Method:

1. To make the pie crust, put all dry ingredients and butter in a food processor and blitz until it resembles fine breadcrumbs. Add water and blitz until mixture comes together. Remove, shape dough into a ball, wrap in cling film and chill for at least 30 mins

2. Preheat oven to 200’C. Lightly grease two 8” pie tins. Divide dough into half and roll out to line the pie tins. Lightly prick the bottom with a fork and bake blind for 10 mins. Remove from oven and lower the temperature to 160’C

3. For the custard, whisk all ingredients together and pour evenly into both pie crusts. Bake for 25 mins. Remove and let cool

4. Drain cherries and arrange them on the pie. Heat up the syrup and thicken with the corn flour mixture. When cool, spoon over the cherry tart, chill and serve

M&M Cookies by Elisabeth Siahaja (Cookies Wonderland)

2010-12-19T21:55:00.001+08:00

Taken from Popclub Nov 2009

Ingredients A:150 gm unsalted butter
100 gm icing sugar
1 egg
1 tsp vanilla essence
60 gm grated cheddar cheese

Ingredients B:
260 gm all-purpose flour
20 gm milk powder
2 gm baking powder
1 gm baking soda

Ingredients C:
M&M candies

Ingredients D:
Melted white chocolate

Method:
1. Beat A till fluffy and light
2. Sift B and fold in lightly till become dough
3. Roll the dough into 5 mm thickness and use cookie cutter to shape as desired
4. Place onto a greased tray, bake for approximately 20 mins with temperature of 180'C
5. Decorate with C and D when cookies are completely cool

Revolutionary thoughts from Astroview Oct 2010

2010-12-12T20:12:00.000+08:00

Before they became objects that changed our world, items such as the telephone and light bulb existed as mere ideas in someone's head. Here's a look at some of the best ideas that have become indispensable everyday things:

Ice-cream cone:

More than a century ago, ice cream was food for the rich and was only served in cups or plates. It wasn't until a St Louis' fair in 1904 that the ice cream cone was born. Ice cream vendor Arnold Fornachou ran out of dishes to serve his ice cream. Neighbouring vendor Ernest Hamwi, who was selling Zalabia, a wafer-like pastry, decided to help him out by rolling the Zalabias into cones and placing the ice cream on top

Potato chips:

Before there were potato chips, there were only potato fries. Then one day in 1853, in a New York restaurant, a fussy diner complained that the fries were too thick and soggy and rejected them. Irritated, chef George Crum decided to get back at the customer by slicing the potatoes extremely thin and frying them until they were so crispy they cannot be skewered by a fork. But instead of getting angry, the diner loved them and chips quickly became a hit at the restaurant!

Microwave oven:

It was 1945. Engineer Percy Spencer was experimenting on a magnetron, a device that can fire high intensity of radiation, when he realised that the chocolate bar in his pocket had melted. Intrigued by the discovery, he tried placing popcorn and an egg near the magnetron. Sure enough, the popcorn popped and the egg exploded. Two years later, the radiation was fed into a metal box and it became the world's first microwave oven.

Note: Pictures googled

Chinese made easy

2010-12-07T21:35:00.000+08:00

Whipping up a Chinese meal at home is not rocket science as Kylie Kwong will have you know. Here's a simple, invaluable advice to achieving success in the kitchen every time!

According to Kylie...
"There are no tricks to Chinese food. You need to use the freshest ingredients and only take on recipes that you feel confident with" she says. Follow her advice and you'll soon be able to impress with Chinese cuisine!

Follow the recipe instructions carefully and find yourself a wok that suits your stove
If you don't have a gas cooker, I recommend an electric wok. They're rather powerful when it comes to stir-frying and work well with a steamer basket too
Bear in mind that dishes generally take some time to prepare but little time to cook. So it's important to have all ingredients prepared - washed, trimmed, sliced and diced - before you start cooking, because when you crank up that wok, or put that fish into the boiling steamer, or lower that prawn into the deep-frying oil, it all happens very, very quickly!

Stock up on these:
Make sure your pantry is well-stocked with these utensils and ingredients which Kylie swears will give your cooking the greatest chance of being a delicious success!

A good wok
Bamboo or aluminium steamer
Good-quality soya sauce
Chinese black vinegar
Peanut oil
Chicken stock (home-made) in the freezer
Spring onions
Ginger
Chillies
Coriander
Sesame oil

Taken from Astrolife July 2010

Hokkien Noodles by Kylie Kwong

2010-12-07T21:12:00.000+08:00

Taken from Astroview July 2010; picture googled

2 tbs finely diced ginger
1 tbs dry sherry
1 tsp cornflour
1/2 tsp white sugar
Dash of sesame oil
1 tbs light soy sauce
2 free-range chicken breast fillets, thickly sliced on the diagonal
600 gm fresh Hokkien noodles
1/2 bunch choy sum
1/4 cup peanut oil
1/3 cup finely sliced braised dried chinese mushrooms
1 large white onion, cut in half and then into thick wedges
1 medium carrot, julienned
1 tbs oyster sauce
2 tbs water
5 spring onions, trimmed and cut into 10 cm lengths

Method:
1. Combine ginger, sherry, cornflour, sugar, sesame oil and half the soy sauce in a bowl. Add chicken and mix well. Cover and refrigerate for 1 hr
2. Blanch noodles in boiling salted water until al dente (about 4 mins). Drain, refresh in cold water and thoroughly drain again
3. Trim ends from choy sum, then cut crossways into 3 and wash well
4. Heat oil in a hot wok until the surface seems to shimmer slightly, then stir-fry the chicken for 1 min
5. Add mushrooms, onion and carrot, and stir-fry for 1 min
6. Add oyster sauce and water and stir-fry for another 30 secs
7. Finally, add noodles, choy sum, spring onions and remaining soy sauce and stir-fry for about 2 mins, or until chicken is just cooked through and noodles are hot
8. Dish out in bowls and serve immediately

Stir-fry Red Spinach with Prawns by me

2010-11-07T18:50:00.000+08:00

A very simple and healthy dish. You just need to marinate the prawns first with salt, ensure to unshell and devein it. Then proceed to heat up the wok with some oil. Add minced garlic and stir-fry until fragrant. Add prawns and stir-fry until almost cook, then add the red spinach. Cook for a few mins then pour in some water mixed with oyster sauce for taste. Cover it with the hood and let it simmer for about 2 to 3 mins. Stir-fry a bit then remove it and serve immediately.

Peach Boats

2010-11-05T13:10:00.000+08:00

From Female Magazine

1 can peaches, drained
Basic pie pastry
125 gm butter
125 gm castor sugar
1 egg
250 gm ground almond

Method:
Cut the pastry and line boat-shaped pie tins. Slice peaches and leave aside.

To make the filling, cream butter and sugar till light and fluffy. Add egg and ground almond. Mix till smooth. Fill the pie shells with filling and refrigerate for about 30 mins.

Bake the pies in a moderately heated oven till brown. When cool, arrange sliced peaches attractively on top. Sprinkle with raisins if you wish.

Crustless Pie

2010-11-05T13:01:00.000+08:00

From Female Magazine

Custard
Mangoes, chopped
Frozen blueberries, thawed
Digestive biscuits
Paper cups

Method:
This is really for fun and those of you who want to dispense with the pastry making altogether.

Line the paper cup with a digestive biscuit. Top with custard that's mixed with chopped mangoes. Decorate with blueberries. Serve chilled.

Strawberry Loaf

2010-11-05T12:51:00.000+08:00

From Female Magazine

1 pkt frozen puff pastry
2 punnets strawberries, hulled and halved
Strawberry sauce
Sliced almonds, toasted

Method:
Prepare puff pastry according to the instructions on the packet. Roll the pastry out and cut into an oblong. Brush the shell with a beaten egg. Bake the pastry till cooked. Cool.

With a sharp knife, carve an opening in the pastry. Fill with strawberries and bake in a hot oven for about 10 mins. Glaze with strawberry sauce and scatter with almonds.

Mango Pie

2010-11-05T12:43:00.000+08:00

From Female Magazine

4 mangoes, peeled and stoned
6 tbsp warmed apricot glaze
1 baked and cooled basic pastry shell
Custard (optional)

Method:
If you're using custard, spoon them into the shell and spread evenly. Slice the mangoes and arrange attractively on the pastry. Spread with apricot glaze and bake in a hot oven for about 15 mins. Cool before serving. This is wonderful with lime sherbet.

Basic Pie Pastry

2010-11-05T12:31:00.000+08:00

From Female Magazine

325 gm plain flour
1 tsp salt
250 gm butter, cubed
125 ml iced water (yes, with ice!)

Method:
In a food processor, add flour and salt. Drop pieces of butter onto the flour and process for about 10 secs. Add iced water, by slowly dribbling it through the feed tube. Do not process for more than 30 secs. When the dough holds together without being too sticky, remove from the food processor. Wrap the dough with cling wrap and refrigerate for at least an hour.

Roll the doing out to a thickness of about 0.5 cm. Place the pastry in a lightly oiled pan and bake as required.

French Ingredients and their alternatives

2010-10-30T14:04:00.000+08:00

Can't find some of those tongue-twisting French ingredients? Here are some alternatives available at any supermarket or grocer.

Extracted from Astroview June 2009

Fleur de Sel
What:
The top layer of hand-harvested sea salt, this grayish or pink salt is one of the more expensive types
Alternative:
Regular salt that is used in everyday cooking

Creme Fraiche
What:
Thick cream with a slightly sour taste
Alternative:
Mix a small amount of sour cream with normal heavy cream and leave it aside for several hours in room temperature

Mirepoix
What:
The holy trinity of French cooking, Mirepoix acts as a flavor base
Alternative:
Mirepoix is a combination of onions, celery and carrots (ratio 2:1:1) that are either raw, roasted or sauteed

Harissa
What:
Spicy hot sauce made of smoked chilli peppers, garlic and spices
Alternative:
Sambal or chilli sauce

Herbes de Provence
What:
A mixture of different cooking herbs native to the Provence region, South of France
Alternative:
Make your own mix using Thyme, Marjoram, Oregano, Rosemary, Basil, Bay Leaves and Fennel

Chocolate Crepes by Laura Calder

2010-10-30T13:43:00.000+08:00

Makes a dozen crepes

1 tbsp butter
40 gm chocolate
250 ml milk
2 eggs
55 gm sugar
1 tsp vanilla
125 gm flour
250 ml whipping cream
225 gm dark chocolate, finely chopped

Method:
1. Put the butter, chocolate and milk in a saucepan and heat to melt. Beat the eggs with the sugar in a bowl. Add the vanilla and then the flour. Beat in chocolate mixture and strain the mix into a jug
2. Leave it to sit for half an hour. If necessary, add more milk or water to give it the consistency of thin cream
3. Fry the crepes, using a bit of oil in a non-stick pan
4. Meanwhile, put the whipping cream and dark chocolate together in a saucepan and heat, gently, until the chocolate melts and turns smooth. Thin as needed with more cream to create a chocolate sauce that you can drizzle over your crepes
5. You can also enjoy your crepes filled with sliced bananas or strawberries topped with cinnamon flecked whipped cream

Salade Nicoise by Laura Calder

2010-10-30T13:19:00.000+08:00

Serves 2

A) For the dressing:
1/2 clove garlic, minced
1 tsp tarragon vinegar
1/2 tsp Dijon mustard
1/4 cup mild olive oil, or half olive oil and half peanut oil
Lemon juice, to taste if needed
Salt and pepper

B) For the salad:
10 leaves from a head of lettuce
6 fresh basil leaves, shredded
6 cherry tomatoes, halved
6 red baby potatoes, boiled until tender, and sliced
110 gm green beans, blanched in salted water, refreshed and drained
3 baby artichoke hearts, cooked and quartered
1 very small purple onion, sliced finely and separated into rings
A handful of Nicoise olives
2 hard-boiled eggs, quartered
3 or 4 anchovies
Fleur de sel and freshly ground pepper

Method:
1. To make the dressing, whisk together garlic, vinegar and mustard in a bowl. Whisk in the oil, adding it in a thin stream. Taste and add some lemon juice if the dressing isn't sharp enough. Season with salt and pepper
2. Toss the lettuce together with a little bit of the dressing and shredded basil. Arrange on a platter and then do the same for each vegetable. Once all the vegetables are dressed and arranged on the serving dish, scatter the onions and olives over them. Arrange the eggs on top, season with salt and pepper and serve!

Stir-fry Long Beans with Cincaluk by me

2010-10-29T00:09:00.000+08:00

This is a simple dish, just heat a little oil, add some minced garlic and cook until fragrant. Add cut long beans and stir fry until half cook. Add cincaluk and stir fry until long beans are cooked.

Cincaluk is a famous Malaccan sauce made from prawns, chili, onions and lime. It's really nice and can be used like chili sauce.

Cincaluk or preserved shrimp (From http://www.cnngo.com/singapore/eat/singapores-smelliest-foods-356172)

Cincaluk is an extremely salty, fishy and pungent concoction of teeny tiny shrimps fermented in brine and cooked ground rice. Don't be spooked by the little black eyes dotting the pale pink bodies of the shrimp. It’s all edible. You can use cincaluk straight out of the bottle, mixed with sliced chilies, onions and a squeeze of lime as a condiment (especially popular with grills). It's also used to flavor many dishes and stir-fries. Because it's so potent, a little goes a long way. Fermented shrimp has been found to yield potent natural anti-oxidants, EPA, DHA and amino acids. Some scientists have also started using cincaluk to cultivate and produce probiotic lactic acid bacteria

Herb Crusted Sea Bass with Garden Stew by me

2010-10-24T21:21:00.000+08:00

Recipe from Cilantro, sponsored by Samsung

360 gm Sea Bass fillet
10 red cherry tomato (round)
100 gm butter
Salt and pepper to taste
18 pcs Batonnet potatoes (deep fried)

For herb crust - mix all ingredients:
150 gm bread crumb
100 gm butter
1 lemon zest
5 gm fresh thyme
5 gm fresh oregano
30 gm garlic
3 gm black pepper
A pinch of salt

Method:
1. Cut sea bass into fillets
2. Then marinate it with salt and pepper. Keep in chiller while preparing the other ingredients
3. Once all the ingredients for the herb crust are mix together, place it on top of the sea bass fillet
4. Then bake at 250'C for 7 - 8 mins in the Samsung Convection Microwave Oven

Garden stew:
50 gm yellow zucchini
50 gm yellow onion
30 gm green capsicum
30 gm red capsicum
50 gm brinjal
1 tomato
200 gm whole peel tomato (concasse)
40 gm tomato paste
200 ml brown stock
Salt, black pepper and sugar to taste

Method:
1. Cut all vegetables into small cubes
2. Place oil in the sauce pan, add in cubed onions
3. Add in tomato paste and puree, stir well till a redish colour
4. Add all vegetables to saute and stir well
5. Add in stock, simmer and cook until tender
6. Lastly season it with salt, sugar and black pepper

Once done, place the garden stew on the plate then place the baked herb crusted sea bass on top and it's ready to serve.

Siew Mai Dumpling by me

2010-10-17T15:59:00.001+08:00

Recipe from Cilantro, sponsored by Samsung

Ingredients A:

150 gm chicken leg meat – diced

25 gm Shiitake mushroom – diced

10 gm spring onion – diced

6 gm Knorr chicken seasoning powder

10 gm sugar

3 gm salt

6 gm potato starch

Ingredients B:

150 gm prawn meat – diced

15 gm potato starch

15 gm sugar

Ingredient C:

30 pcs Wanton skin, preferably Siew Mai skin which is more translucent and thin

Method:

1. Marinate ingredients B for 1 hr, then rinse it under running water for 1 hr

2. Drain the prawns and dry it with a clean cloth. Ensure to squeeze it dry

3. Mix ingredients A and B together, set in chiller for 15 mins

4. Fill the Wanton skin with the chilled mixture

5. Set for steaming in the Samsung Microwave Convection Oven for 10 mins

Red Bean Bun by me

2010-10-10T23:10:00.001+08:00

Recipe from Cilantro, sponsored by Samsung

Ingredients A:

250 gm strong flour

50 gm sugar

5 gm salt

1 gm bread improver

15 gm dry yeast

1/2 egg

250 gm water

25 gm butter

Ingredients B:

150 gm red bean paste – 30 gm each portion

Ingredients C:

1/2 egg – wash

Method:

1. Mix all ingredients A into a dough except butter. Do ensure that salt does not mix with yeast and egg is the last to be in the mixer.

2. Add butter after all the ingredients incorporated in the mixer. Add more flour if the dough feels wet. Most likely additional 3 tbsps flour.

3. Remove from mixer. Knead until the gluten form and set to rest for 5 mins.

4. Portion each dough into 60 gm and rest for another 5 mins.

5. Roll flat the dough and wrap the red bean paste in the centre.

6. Roll the dough flat and gradually roll back. Shape it as desired.

7. Place the dough for proving around 15 to 20 mins before baking.

8. Egg wash the dough and set to bake in Samsung Microwave Convection Oven for 13 mins at 220’C

Note: Just preheat the oven at 250’C. Once preheated, check the temperature is at 220’C. Place the dough, select Convection button, dial the timer to 13 mins and press Start button.

Stir-fry Sliced Chicken, Leng Ngau with Nam Yue by me

2010-09-27T21:30:00.001+08:00

First time using Nam Yue (Fermented Red Beancurd). Thankfully under MIL guidance, I got it right the first time :-)

I have saved half of the chinese lotus from the soup earlier, you can view it here, for this stir-fry. Marinade sliced chicken with oyster sauce, light soya sauce and a pinch of corn flour for about 6 hours.

Heat wok with some oil. Fragrant minced garlic and shallots. Add cut chinese lotus and some water, stir-fry. Add a little nam yue (fermented red beancurd) for the optimal taste. Lower heat and let it simmer for a few minutes. Stir-fry and it is ready to be served.

Leng Ngau (Chinese Lotus) Soup by me

2010-09-27T21:26:00.001+08:00

This is one of my favourite soup and it is easy to make too :-)

Boil a pot of water. Add some chicken bones and whole chinese lotus, do not cut it yet. You can also add either tiu phin (dried squid) or red beans for the optimal taste :-) Let it boil and then lower the heat to let it simmer for an hour or so. Salt to taste. You can remove the chinese lotus and cut it into slices before serving.

Winter Melon Drink by me

2010-09-27T21:24:00.001+08:00

As I still have quite a lot of winter melon, MIL taught me to make ‘leong sui’ (cooling drink) out of it. It’s simple and easy to make :-)

Add cut winter melons, some dried longans and rock sugar into a pot of water. Bring it to a boil under medium heat. Once boiling, lower the heat and let it simmer for about an hour or so. You can also refrigerate it and serve it chilled which is much, much nicer :p

Stir-fry Minced Chicken with Potatoes by me

2010-09-26T13:13:00.001+08:00

Marinade minced chicken with oyster sauce, light soya sauce and a pinch of cornflour for about 6 hours.

Blanch potatoes in a pot of water with salt. Set aside.

Heat up wok with oil, fragrant minced garlic and shallot. Add marinated chicken and stir-fry until almost cook. Add blanched potatoes and some water. Let it simmer in low fire until potatoes are soft. Season with light soya sauce and sugar to taste.

Winter Melon Soup by me

2010-09-18T19:02:00.000+08:00

MIL gave me some of her winter melon, fresh from her garden :-)

Boil a pot of water under medium heat. Once boiled, add in some red dates, cut winter melons, and chicken bones. After another round of boiling, lower the heat and let it simmer for an hour or so. Salt to taste.

Stir-fry Wild Boar by me

2010-09-18T18:56:00.000+08:00

Got a big chunk of wild boar meat from MIL, had a tough time defrosting it :p Slice wild boar meat into thin slices as the meat itself is very firm. Marinade it with oyster sauce, soya sauce and a little corn flour for at least 6 hours.
Mince some garlic, shallots and ginger. Heat some oil in wok and add garlic, shallots and ginger. Stir-fry until fragrant. Add marinated wild boar meat. Add a little bit of sugar and stir-fry until it’s cook.

Tandoori Chicken Pocket from Maggi

2010-09-12T17:35:00.000+08:00

Preparation & cooking time: 30 mins
Serves: 4
Per person: 14 gm fat, 304 kcal (1271 kilojoules)

1/3 cup Nestle Natural Set Yogurt
2 tbsps Maggi Tandoori Mix
300 gm chicken thigh fillets

Filling:
1 cucumber, diced
1 tomato, seeded and diced
2 1/2 tbsps Nestle Natural Set Yogurt
2 1/2 tbsps onion, diced
1 1/2 tbsps chopped mint leaves
4 pcs wholemeal bread or pitta bread
Lettuce

Method:
1. Combine Nestle Yogurt with Maggi Tandoori Mix
2. Add chicken pieces and mix well
3. Place chicken pieces on a lightly oiled grill tray
4. Cook under high grill for 3 mins or until done
5. Combine filling ingredients
6. Cut pitta bread crossway in half, fill with chicken and filling
7. Serve immediately

Braised Mutton Cuisine from Maggi

2010-09-12T17:23:00.000+08:00

Preparation & cooking time: 90 mins
Serves: 4
Per person: 41 gm fat, 738 kcal (3100 kilojoules)

1 kg mutton ribs, cut into pieces
1 tbsp cooking oil

A)
2 pkts Maggi Rendang Mix
6 tbsps Maggi Tomato Sauce
1 cube Maggi Chicken Stock

B)
150 gm shallots
50 gm garlic
100 gm dried chillies, soaked
50 gm fresh red chillies
1 cm galangal
2 stalks lemon grass
3 tbsps cooking oil

C)
3 stalks curry leaves
2 cm cinnamon sticks
3 petals star anise
2 pcs cardamom

1 litre water
1 cup fresh milk

Method:
1. Marinate mutton with A in a bowl
2. Mix B in a blender and grind to paste. Set aside
3. Heat oil in a saucepan, add C and stir-fry until fragrant
4. Add marinated mutton, mix together with B and stir-fry until fragrant
5. Pour in water and fresh milk. Mix well and bring to boil. Cook meat until tender

Rainbow Porridge by Emily Teo

2010-09-12T17:06:00.000+08:00

Preparation: 15 mins
Cook: 45 mins
Serves: 4

300 gm chicken fillet, skinned and sliced
1 tsp soy sauce
1/2 tsp sesame oil
Salt to taste
Pinch of pepper
1 cup rice, washed
1 can clear chicken broth
7 cups water
1/4 cup barley, washed
1 cup diced sweet potato
1/4 cup canned red kidney beans, drained
1/4 cup canned ginkgo nuts, drained
1/2 cup dried mushrooms, soaked in water for 20 mins, stalks removed and cut into thin slices
1/2 cup frozen green peas
Chopped spring onions to garnish

Method:
1. Marinate chicken with soy sauce, sesame oil, salt and pepper. Set aside
2. Boil rice with chicken broth and water for 10 mins, stirring every 5 mins. Add barley and sweet potato; continue to cook for 20 mins, stirring occassionally
3. Add kidney beans and ginkgo nuts; continue to boil till soft, about 10 mins
4. Reduce fire to low. Add mushrooms, green peas and chicken; simmer till chicken is cooked
5. Serve hot, garnished with spring onions

Fruity Oats by Emily Teo

2010-09-12T16:56:00.000+08:00

Preparation: 10 mins
Cook: 12 - 15 mins
Serves: 3

2 red apples, peeled and sliced thinly
4 tbsps honey
2 tsps cinnamon powder
1 cup water
3 cups low-fat milk
1/2 cup raisins
1 1/2 cups oats combined with a pinch of salt
1/4 cup maraschino cherries
Extra apple slices and raisins to garnish

Method:
1. Heat apples, with enough water to cover, in a pan over low fire for 5 mins. Stir in honey and cinnamon powder. Set aside
2. Bring water, milk and raisins to boil then simmer for 5 mins. Add oats and stir till cooked
3. Stir in apples and garnish with cherries, extra apple slices and raisins

Pitta Bread by McCormick

2010-09-12T16:47:00.000+08:00

Preparation: 25 - 30 mins
Serves: 3 - 4

A:
3 tbsps oil
1 tbsp chopped garlic

B (mixed):
100 gm chicken meat, shredded
1 tsp McCormick Black Pepper Fine Ground
1 1/2 tsp McCormick Paprika Hungarian Style
1 1/2 tsp McCormick Basil Leaves
1 tsp salt

C:
1 red pepper, shredded
1 green pepper, shredded
1 big onion, shredded

D:
1/2 tsp corn flour, mixed with 1 tbsp water
1 pkt pitta bread (6 pcs)
6 pcs salad leaves

Method:
1. Heat up oil, saute garlic until fragrant
2. Add B and stir-fry until aromatic
3. Add C and stir-fry until vegetables are just tender
4. Thicken with corn flour, taste and dish up. Divide into 6 portions as filling
5. Slit open pitta bread, line with salad leaf and fill with 1 portion of filling
6. Serve as snack or as a quick meal

Note: can sprinkle a few drops of Tabasco pepper sauce to enhance the taste

McCormick Thai Dry Curry

2010-08-28T21:35:00.000+08:00

Preparation: 25 - 30 mins
Serves: 3 - 4

800 gm chicken (chopped into bite-sized pcs)
140 ml thick coconut milk
1 Bombay onion, sliced
4 thin slices of fresh young ginger
2 stalks curry leaves
2 kaffir lime leaves, crushed

(A)
1 tsp mustard seeds
1 star anise
2 cardamom pods, split
4 - 5 tbsps cooking oil

Spices (ground and combined into a paste)
12 dried red chillies, seeded
3 tbsps McCormick Thai Hot Seasoning
1 tsp McCormick Black Pepper Ground

Method:
1. Heat oil in a preheated wok, fry ingredients (A) - onion, ginger and curry leaves until fragrant. Add ground combined spices. Fry for 20 - 30 secs
2. Stir in chicken pcs and fry until well combined. Add 2 tbsps thick coconut milk. Simmer over gentle low heat for about 8 - 10 mins
3. Add in remaining coconut milk and bring to a simmering boil. Reduce the heat and add kaffir lime leaves. Continue to simmer until chicken is cook or gravy is thick. Add seasoning to taste

Stir Fried Four Seasons from McCormick

2010-08-28T21:14:00.000+08:00

Preparation: 25 - 30 mins
Serves: 4 - 5

50 gm four-angled beans, cut into 5 - 6 cm lengths
75 gm French beans, cut into 5 - 6 cm lengths
75 gm sweet snow peas, tops and tails removed
75 gm long beans, cut into 5 - 6 cm lengths
12 dried red chillies, washed
3 cloves garlic, sliced thinly
3 slices ginger, 2 tbsps dried prawns, washed, soaked and chopped
1 fresh red chili, seeded and sliced into wedges
2 tbsps oil and 1/2 tbsp sesame oil

Sauce:
2 tbsps McCormick Chinese Szechuan
1/4 tsp McCormick White Pepper Ground
1 1/2 tbsps Kikkoman Oyster Sauce
1 tbsp light soy sauce
1/2 tsp sesame oil
1 tsp sugar or to taste
1 tbsp black vinegar
1 - 2 tbsp water

Method:
1. Combine sauce ingredients in a small bowl
2. Heat 1 cup oil in a wok until hot, add the long beans and French beans. Fry until they begin to crinkle and become soft without burning. Remove and drain. Discard the oil
3. Heat 2 tbsps oil and sesame oil in the wok until hot, add garlic, ginger and dried prawns. Stir-fry for 30 secs. Add dried chillies and continue to fry for an extra 10 - 20 secs
4. Add the pre-fried beans, sweet peas and the combined sauce. Cook for 1 - 2 mins. Add the four-angled beans and fresh red chili. Stir well to combine then dish out and serve

Stir-fried Noodles with Chicken and Walnut by Samantha Thiessen

2010-08-28T18:37:00.000+08:00

Preparation: 15 mins
Cook: 15 mins
Serves: 4 - 5

2 tbsps corn oil
1 tbsp minced ginger
1 clove garlic, minced
450 gm skinless, boneless chicken breasts, cut into strips
4 spring onions, cut into 1 cm lengths
1 cup frozen mixed vegetables, thawed
1/2 cup fresh asparagus
200 gm dried noodles, boiled (use non-fried for healthier choice)
1/4 cup walnuts, toasted, chopped

Sauce:
1 1/2 tbsps Chinese cooking wine (optional)
4 tbsps oyster sauce
1 1/2 tsps sesame oil
1 can chicken broth and 1 can water (approximate 284 ml/ 10 oz can)
1/2 tsp minced ginger
1/2 tsp minced garlic
Pinch of Chinese 5-spice powder
Pinch of black pepper

Method:
1. To make sauce, combine oyster sauce, sesame oil, chicken broth, water, ginger, garlic, spice powder, pepper and cooking wine (optional), in a bowl. Set aside
2. Heat corn oil in a wok. Add minced ginger and garlic, stir-frying for 30 secs. Add chicken and cook for about 5 mins. Add the spring onions, mixed vegetables and asparagus; cook for another 5 mins. Add combined sauce and mix well

Mulligatawny Soup by Samantha Thiessen

2010-08-28T18:21:00.000+08:00

Preparation: 25 mins
Cook: 40 mins
Serves: 6

1/2 tbsp butter or margarine
1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 cup carrots, chopped
1 clove garlic, minced
2 boneless chicken breasts, cut into cubes
2 tsps meat curry powder
3 cups chicken broth or bouillon (use canned)
1 x 400 gm can diced tomatoes
1/4 cup uncooked rice
1/2 tsp salt
1/4 tsp pepper
1 green apple, peeled, diced
1 1/2 tbsps fresh parsley, chopped (optional)
1/2 tbsp lemon juice

Method:
1. Melt butter or margarine in a soup pot over medium fire. Add celery, onion, carrots and garlic, stirring for 1 to 2 mins. When vegetables are softened, add the chicken and cook for 7 to 10 mins
2. Add curry powder, broth, tomatoes, rice, salt and pepper. Bring to boil then reduce to a simmer for 15 mins. Add apples and parsley (optional), simmer for another 10 mins. Remove from fire; stir in lemon juice. Serve hot

Hawaiian Pizza by Samantha Thiessen

2010-08-28T18:08:00.000+08:00

Preparation: 10 mins
Cook: 15 mins
Serves: 4

1/2 cup pasta or pizza sauce
Ready-made pizza dough or crust for 4 (thaw before baking if buying frozen)
1/2 brinjal, sliced thinly
1/2 cup diced tomato (optional)
3 slices pork bacon, cut into strips or squares
1/2 cup diced pineapple (canned and drained or fresh)
1 cup low-fat mozzarella or cheddar cheese, grated

Method:
1. Spread tomato sauce thinly on pizza crust or dough. Arrange vegetables and pork bacon on pizza
2. Sprinkle pineapple and cheese over top. Bake in a 225'C oven for 10 to 15 mins or until edge of crust is golden brown and topping is bubbly

Fruity Cinnamon Roll by Silver Bird

2010-08-22T12:51:00.000+08:00

375 gm Silver Bird Fruit Mix
200 gm butter
150 gm sugar
1 tsp salt
5 eggs
1000 gm wheat flour
90 gm yeast
480 gm liquid milk
150 gm cinnamon powder
120 gm butter (for filling)

Method:
1. Sieve flour and preweight all ingredients
2. Mix flour, butter, sugar, salt, eggs, milk, yeast and 255 gm of Silver Bird Fruit Mix using hook with low speed for 2 mins
3. Change to medium speed and mix until a dough formed. Rest the dough till double in volume
4. Punch the dough with fist to expel excessive gases
5. Scale the dough into 2 portions
6. Roll each piece of dough into 2 cm thick, rectangular shape
7. Brush with butter (filling), sprinkle cinnamon powder and 60 gm of Silver Bird Fruit Mix for each dough
8. Roll up like a swiss roll
9. Cut into 2.5 cm rolls and place roll with cut side down in a greased baking tray
10. Proof in a room temperature for about 15 mins
11. Bake at 200'C (375'F) till golden brown in colour
12. Ready to serve

Eggs with Ginger and Onion Soup by me

2010-08-16T18:50:00.000+08:00

A simple soup :-) Good for windy stomach :p

Just slice ginger and onion. Heat up some oil in wok and add both the sliced ginger and onion in. Stir-fry until fragrant. Crack eggs into the wok and scramble it together with the sliced ginger and onion. Pour water in, depending how much soup you want, and cover it with hood to let it boil. Once boiling, add salt and pepper to taste. It's ready to be served.

Deluxe Fruit Cake by Silver Bird

2010-08-15T21:01:00.000+08:00

375 gm "Silver Bird" Fruit Mix (cut into smaller pieces)
250 gm butter
250 gm soft brown sugar
6 eggs (use 4 whites only)
100 gm toasted cashew nuts (chopped)
2 tbsps honey
2 tbsps ginger (optional)
1/2 tsp cinnamon powder
1/2 tsp ginger juice
1/2 tsp clove powder
1/2 tsp grated nutmeg
350 gm plain flour (sifted twice)
25 gm cornflour (sifted twice)
2 leveled tsps baking powder (sifted twice)

Method:
1. Pre-heat oven to warm 120'C (325'F)
2. Grease 8" or 20 cm round cake tin. Line with double greaseproof paper
3. Cream butter until white. Add in soft brown sugar, a little at a time until the mixture is fluffy. Add eggs, one at a time, beating well after each addition
4. Add in sifted flour to creamed butter mixture. Stir in honey. Add "Silver Bird" Fruit Mix and the spices followed by chopped toasted cashew nuts. Mix well until ingredients are well blended
5. Pour into prepared tin and bake in oven for 1 1/2 to 2 hrs

Hokkien Meat Dumpling

2010-08-15T20:41:00.000+08:00

Taken from The Malaysian Women's Weekly June 2003 Issue (Pic Googled)

Preparation: 40 mins (excludes soaking time)
Cook: 2 hours
Makes: 20 dumplings

1kg pork loin/ belly, cut into 20 pcs
1 1/2 kg glutinous rice
40 small dried Chinese mushrooms, stalks removed, soaked in water overnight
3 tbsps oil
2 tbsps minced garlic
40 dried chestnuts
1 tbsp dark soy sauce
Bamboo leaves, soaked in water for 2 to 3 hrs and wiped dry

Seasoning for pork:
3 tbsps dark soy sauce
3 tbsps light soy sauce
2 tbsps salt
1 tbsp cooking wine
2 tsps five spice powder

Seasoning for rice:
4 tbsps minced garlic
3 tbsps salt
2 tbsps dark soy sauce

Method:
1. Season pork with dark soy sauce, light soy sauce, salt, cooking wine and five spice powder. Set aside
2. Soak rice with enough water to cover for 4 hrs. Drain well and fry with garlic, salt and dark soy sauce. Mix well. Remove from the wok and leave to cool
3. Boil drained Chinese mushrooms in water to cover. Add 1 tbsp sugar. Allow to cook until soft, about 3 to 5 mins
4. Heat oil in a wok over a medium fire. Stir-fry garlic until brown and fragrant, about 5 mins
5. Add chestnuts and mushrooms. Mix well. Add dark soy sauce and mix well again. Dish out and allow to cool
6. Once the dumplings are folded, bring a large pot of water (it should be large enough to hold 20 dumplings) to a boil. Or bring 2 medium-sized pots of water to the boil. Once it comes to a rolling boil, add the dumplings. The water should cover the dumplings completely. Boil for 2 hrs over a high fire. If the water runs low, add more fresh boiling water. Never add cold water to the pot

How to fold dumplings:
A. Fold bamboo leaves into a shallow cone
B. Place 1 1/2 to 2 tbsps rice into the hollow of the cone. Add a piece of pork, 2 mushrooms and 2 chestnuts
C. Top with another 1 1/2 to 2 tbsps glutinous rice
D. Fold into a triangle and tie with string. Continue the process until all ingredients are used up