Friday 8 November 2013

Curry Laksa


Ingredients :
- 1 Pkt A1 Curry Laksa Sauce
- 1/2 Can Evaporated Filled Milk
- 1 Pkt Fresh Fish Balls
- 1 Pkt Big Bee Hoon
- 1 Pkt Dry Tofu
- 2 Pcs Fish Cake (sliced)
- 6 Pcs Prawn
- 1200ml Cold Water (add more if not enough gravy)
- Dried Shrimp (minced)
- Scallop (minced)
- Bean Spouts

Wednesday 6 November 2013

宫保田鸡


Ingredients :
- 5 Pieces Frog Legs
- 1 Onion (cubed or sliced)
- 1 Stalk Spring Onion (cut into pieces)
- 1 Ginger (sliced)
- 8 Dried Chillies
- 20g Roasted Cashew Nuts

Marinade (for 1 hr)
- 2 Tsp Chicken Stock Powder
- 2 Tsp Corn Flour
- Pepper

Sauce
- 5 Tbsp Dark Soya Sauce (add more if you like it darker)
- 1 Tbsp Oyster Sauce
- 1 Tbsp Hoisin (Seafood) Sauce
- 3 Tbsp Sugar
- 1/2 Tsp Salt
- 200ml Water
- 5 Tbsp Oil

Noted
- Cook the Frog Leg 1st then set aside before adding into the sauce later. 
- Remember not to cook the frog legs too long as it will become hard.


Saturday 19 October 2013

Tau Suan


Ingredients :
- 250g Split Green Bean
- 2 Stalks Pandan Leaves
- 2 Litre Water
- 1 Tbsp Caster Sugar
- Rock Sugar to Taste
- 1 Pair of Fried Fritter (You Tiao)

For Thickening
- 1 Tbsp Corn Flour
- 100ml Water

Note
- Soap the green bean for 1 hr before frying it with the caster sugar.
- Boiled the Pandan Leaves with 2L water until fragrant before adding in the cooked green bean. 

Sunday 22 September 2013

芋头冰皮月饼… 虽然中秋节过了,还是想试做一下月饼 :)


Ingredients :
Skin
- 75g Cooked Glutinous Rice Flour
- 50g Icing Sugar

- 25g Shortening
- 90-100ml Cold Water

Yam Filling
- 450g Yam (Mashed)
- 50g Sugar

- 4-5 Tbsp Oil

Directions : (Skin)
1) Sieve together cooked glutinous rice flour and icing sugar into a mixture bowl. Rub the shortening into the flour mixture with figure.
2) Add cold water to the mixture and knead for a few minutes to form a soft dough.
3) Leave the dough in the fridge for 15 mins.

Directions : (Yam Filings)
1) Put 1 tbsp oil into a non stick saucepan.
2) Add in the yam and sugar.
3) Gradually add oil into the mixture while cooking at low heat.
4) Stir and cook till dry (takes about 15-20mins).
5) Dish out to cool completely before use.

Note: The mooncake mixture: 60% fillings 40% Skin

Monday 17 June 2013

Vietnamese Spring Rolls


Ingredients:
- Vietnamese Rice Paper
- Lettuce (Cut into small pieces)
- Chinese Chive (Cut into smaller pieces)
- Carrot (Sliced)
- Japanese Cucumber (Sliced)
- Prawns (Cooked)
- Salmon Fish (Cooked)
- Bee Hoon (Cooked)
- Lee Kum Kee Hosin Sauce

Sunday 9 June 2013

端午节粽子


Ingredients:
Bamboo leaves (soak overnight with boiling water)
Raffia string for wrapping
500g glutinous rice (soak 2-3 hrs then wash & drain well)
100g dried shrimps

Filings:
500g Pork Belly (cut into cubes)
60g dried mushrooms
200g chestnuts (soak in boiling water for1 hr then remove skin)
4 salted egg yolks

Some Black Fungus (cut into pieces)
Cooking Oil

Seasoning:
Pork Belly
4 Soup Spoon Chinese Five Spice Powder
1 Soup Spoon Rice Wine
2 Soup Spoon Oyster Sauce
3 Soup Spoon Dark Soya Sauce
2 Soup Spoon black pepper
2 Soup Spoon Olive Oil
1 Cube - Chicken stock granules

Some onions and garlic.

Glutinous Rice
2 Soup Spoon Chinese Five Spice Powder
2 Soup Spoon Dark Soya Sauce
2 Soup Spoon Olive Oil
1 Cube - Chicken stock granules

Some onions and garlic.

Directions:
Preparing the Ingredients
1) Soak rice in boiling water for 2-3 hours or overnight (for better taste), drain well. Marinate it with Chinese five spice powder, Coriander powder, Dark soya sauce, dried shrimps and olive oil for 2-3 hours.
2) Marinate the pork with Chinese five spice powder, Rice wine, Oyster Sauce, Dark soya sauce, Black pepper, black fungus and Olive oil for 2-3 hours or overnight (for better taste).
3) Stir-fry onions and garlic until fragrant. Then add in the chicken stock cube and stir fry for awhile.
4) Add in the mixed marinated glutinous rice and stir fry for 10-15 minutes. Then set aside.
5) Stir-fry onions and garlic until fragrant. Then add in the chicken stock cube and stir fry for awhile, and add in the marinated the pork and stir fry till cook.
6) Soak mushrooms until soft. Clean and trim stalks. Cut into 2 or 3 pieces
7) Halve duck egg yolks.
8) Soak the Chestnut in boiling water for 1 hr and remove skin.

Wrap zongzi
8) Soak bamboo leaves in warm water for 5 minutes to tenderise, before washing thoroughly in cold water..
9) Take 2 leaves with leaf stem or spine facing out. Overlap them lengthwise in inverse directions (pointed end of one leaf facing the rounded end of the other).
10) With both hands hold leaves about 2/3rds of the way along their length. At that point bend them so that they are parallel lengthwise and also overlap. This should produce a leaf pouch that you cup firmly in one hand.
11) Add a small amount of rice mixture, compressing with a spoon.
12) Add 1-3 pieces each of pork, chestnut, mushroom, duck egg yoke.
13) Add more rice until you have nearly a full pouch. Compress firmly with a spoon.
14) Fold leaves over the open top of zongzi, then around to side until zongzi is firmly wrapped. Zongzi should be pyramid shaped with sharp edges and pointed ends. Trim off any excess leaf with scissors.
15) Tie up zongzi tightly just like shoes laces with a double knot. Normally they are tied to a bunch of zongzi.
16) Soak the zongzi into hot boiling for 1 hour till cook. Unwrap and serve

Sunday 2 June 2013

Macaroons

Ingredients:
- 75g Caster Sugar
- 100g Egg Whites (approx. 4 Eggs White)
- 125g Almonds
- 125g Icying Sugar

Bake at 140°C for 20 mins.

Sunday 5 May 2013

Fruity Cheesecake... Raspberry, Blackberry, Strawberry & Mango...

Taste like yoghurt and ice-cream... haha....

Ingredients:
Base:
- 6 pcs Digestive Biscuits
- 50g Butter (melted)

Fillings:
- 500g Philadelphia Cream Cheese (at room temperature)

- 12 Blackberries (chopped into small pieces)
- 6 Raspberries (chopped into small pieces)
- 3 tsp Gelatine (dissolved in boiling water)
- 1 Lemon (green) (squeezed)
- 50g Icying sugar
- 50g Whipped Cream


Toppings:
- Slice of Mango
- 4 Blackberries
- 4 Raspberries
- 1 Strawberry

Directions:
Base
1) Put the digestive biscuits in a plastic bag. Crush it finely and mixed with melted butter.
2) Pour the mixture into the 6" circular pan and press it evenly. 
3) Refrigerate while making the filings.

Filings
1) Mix the Philadelphia cream cheese, squeezed green lemon juice, Icying sugar and whipped cream together. Beat the mixture until smooth.
2) Add in the gelatine (melted), Raspberries and Blackberries and stir it evenly.
3) Pour the mixture into the prepared crust (6" circular pan) and level it.
4) Put into the fridge to let it set for 3-4 hours or overnight for better taste.

Monday 29 April 2013

Cupcake... (to be improved)...


Ingredients:
Base:
- 100g Softened Butter (unsalted)

- 2 Tsp Vanilla Essence
- 60g Caster Sugar
- 160g Self Raising Flour
- 60g Milk
- 2 Eggs

Toppings:
- 75g Softened Butter (unsalted)

- 130g Icying Sugar
- 1 Tsp Vanilla Essence
- 2 Drops of Red Food Dye

Bake at 180°C for 15 mins.