Monday, July 14, 2008
1 medium Yam (About 400g) - Cut into slices
150-200g Tapioca Flour
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1 Tabespoon of Oil
1) Steam the yam slices until it softens.
2) Mash the yam while it is hot. Add the above ingredients gradually, you may not need to use all the flour.
3) Once you have a soft dough, pinch a little and roll it into a ball. Use your thumb to make an insertion to resemble an abacus seed.
4) Bring a pot of water to boil and place the abacus seeds to cook. Once it floats to the surface of the water, it is ready.
5) Quickly immerse the cooked abacus seeds into a basin of cold water.
6) Place them over a strainer to dry.
100g Minced Meat
50g Dried shrimps (Soak in water to soften)
1 Yellow Dried Beancurd - Cut into stripes
3-5 Cloves of Garlic - Chopped finely
3-5 Shallots - Sliced
8 - 10 Dried Chinese Mushroom (Soak in water to soften, retain the water. Cut into stripes)
1/4 Dried Cuttlefish (Cut into stripes and soak in water to soften)
1/2 Teaspoon of Salt
1/2 Teaspoon of Pepper
1 Tablespoon of Oyster Sauce
2-3 Sprig of Spring Onions
2-3 Fresh Red Chili
1) Heat the oil and fry the garlic and shallots till fragrant.
2) Add the dried shrimps, followed by minced meat. Cook for about 5 mins.
3) Add in Beancurd, Chinese Mushroom and dried cuttlefish.
4) Lastly, add in the abacus seeds and stir fry for 5 minutes.
5) Flavour with pepper, salt and oyster sauce. Add in some of the water used for soaking mushroom. Cook for another 5 mins and it'll be ready.
5) Garnish with chopped spring onions, fresh red chili and crispy shallots.
Friday, April 18, 2008
Thursday, April 3, 2008
Saturday, March 22, 2008
Thursday, March 13, 2008
Oyaku Don Sauce:
- 4 Bowls of Water
- 1 Bowl of Mirin
- 1 Bowl of Kikoman Soya Sauce
- 2 Tbsp Japanese Fish Powder (similar to those used in Miso Soup)
- 3 Tsp Sugar
- Wash and cook 3 cups of Japanese rice
- 200g Chicken Thigh (Cut into cubes)
- 1 Large Onion (Sliced)
- 5 Eggs (Stir, do not over-beat)
- 1 Carrot (Cut into strips) - Optional
- 3 Shitake Mushroom - Optional
- 1 Red Chili (Remove seeds & Sliced)
- A handful of Seaweed strips
- A dash of Jap chili powder
1) Pour 1 ladle of Oyaku Don sauce to the mini pan*.
2) Add 1/4 of Onion, carrots, chicken and mushrooms, cover with a lid & boil at high heat.
3) Once it boils, add some beaten egg.
4) Scoop the desired amount of rice into a deep bowl.
5) Once the egg is cooked, turn off heat and slowly slide the cooked mixture over the rice.
6) Garnish with red chili, seaweed strips and chili powder.
7) Repeat this 3 more times to serve 4 persons. Serve hot.
* This mini pan is sold in Daiso for only $2. You will need to get the cover too. (Both 16inches)
Sunday, March 9, 2008
1/2 Cup of Mozarella Cheese
2 Tsp Corn Flour
1) Sift flour and salt.
2) Cut butter into smaller pieces and rub in lightly.
3) Once the mixture resembles breadcrumbs, Add the cold water to bind mixture into a dough.
4) Use 2/3 of the dough to line the pie dish. Prick some holes using a fork and place in the refridgerator to rest.
5) Roll out the remaining 1/3 of dough to use as pie lids. Prick some holes and place in refridgerator to rest.
6) In the meanwhile, prepare the fillings.
7) Fry the onions and let it cook till soft.
8) Add bacon and mushrooms.
9) Stir in the beef. Add some salt and pepper to taste.
10) Add a dash of Oregano and Thyme (Optional)
11) Add some water to the corn flour to form a mixture. Stir it into the pan slowly.
12) Turn off the fire and stir in the cheese.
13) Scoop the cooked mixture into the pie dish. Wet the corners of the pie with water before putting the lid over the pie. Prick some holes on top of the pie and bring to bake at 180 degrees for 30 - 35 mins.
14) Serve hot with mashed potatoes and blanched vegetables.
Monday, February 25, 2008
Saturday, February 23, 2008
Tuesday, February 5, 2008
300g Spagetti / Angel Hair (Boiled)
250g Minced Beef
1/2 Carrot (Shredded finely)
2-3 Tomatoes (Remove skin & seeds, cut into small cubes)
1 Brown Onion (Chopped finely)
2-3 Garlic (Chopped finely)
4-5 Tbs Bolognese sauce (Bottle ones from supermarket)
1-2 Tbs Tomato paste
3-4 Tbs Tomato sauce
1 Tsp Butter
1/2 Tsp Salt
1 Tsp Sugar
A dash of Oregano
A dash of Italian Herbs
1 Tsp Olive oil
Preparation of Pasta:
1) Heat a pot with water. Add a pinch of salt and 1 Tsp of olive oil.
2) Once the water boils, place the pasta into the pot. Cook for 5 - 7 minutes or until it softens.
3) Drain away the water and run the pasta under cold running water for 1 minute.
4) Portion out onto 4 plates.
1) Heat the pan with butter.
2) Fry the garlic for 1 minute.
3) Stir in the chopped onions and fry till it turns slightly brown.
4) Add the minced beef.
5) Once beef is half cooked, add the carrots and fry for 2 minutes.
6) Add bolognese sauce, tomato paste, tomato sauce. Add 2 Tbsp of water if the mixture is too dry. This prevents the paste from burning.
7) Add the chopped tomatoes.
8) Add salt, sugar, oregano and Italian herbs.
9) Dish out the sauce onto the pasta, serve hot.
Sunday, January 27, 2008
80g Plain flour (sift)
40g Corn flour
80g Roasted Green Pea (Grounded)
50g Icing sugar
80 - 100ml Corn oil
1) Place plain flour, corn flour, green pea and icing sugar together.
2) Add corn oil to mix it into a dough.
3) Allow the dough to rest for an hour.
4) Pre-heat the oven at 150 degrees for 10mins.
5) Roll it out to about 1.5cm thick. Using a cookie cutter, print out your desired shapes. Place it 1cm apart on a greased baking tray.
6) Bring to bake for 15 - 20mins. Cool on baking tray completely before storing.
Thursday, January 24, 2008
1) Heat some oil in the pan and fry the onions. Add the paste and fry for 1 min.
2) Add the chicken and carrots and fry for 2 mins before adding the mushrooms and corn. Stir well and cook for another 2 mins.
3) Add the coconut milk and water. Bring to boil.
4) Once the curry starts to boil, bring the heat down to simmer for another 10mins. Garnish with basil leaves and serve hot.
Sunday, January 20, 2008
100g Caster Sugar
150g Plain Flour
1 Egg yolk
1/2 Tsp Vanilla Essence
1/4 Tsp Baking soda
1/4 Tsp Salt
Egg Glaze: 1 Egg yolk, mixed with a few drops of water.
1) Cream Ghee, Sugar, Egg yok and Vanilla essence till mixture is smooth.
2) Sift flour, baking soda and salt in another bowl.
3) Fold in the flour mixture slowly using a metal spoon. Knead lightly to form a dough.
4) Pre-heat oven at 180 degrees for 10mins.
5) Pinch a small amount (1/2 teaspoon) of dough and roll it into a ball. Place the cookies about 2cm apart on the tray and they will expand during baking.6) Brush egg glaze on top of cookies to give them a golden colour.
7) Bake for 10 mins. Let cookies cool for a few mins on the baking tray before transferring them to a wire rack. Allow cookies to cool completely before storing.
In my 2nd attempt to bake these cookies, I add some rainbow rice on top as decorations. Gav loves it!
Thursday, January 17, 2008
1 Batang steak (or sting ray)
2 Tbsp Sambal chilli (Tai Sing brand)
2 Shallots (sliced)
1) Sear the fish at high temperature. Set on aluminium foil.
2) Heat up toaster/oven.
3) On a clean pan, stir fry garlic and shallots till light brown.
4) Add the sambal chilli and fry a while.
5) Dish the chilli mixture onto the fish (spread it on top and bottom)
6) Cover the fish with another aluminium foil and bake for 10 mins.
~Sting ray can be baked without cover to give a crisp texture.
1 Chicken tight, cut into bite sizes
3 stocks of Spring onions (Cut)
1/4 Brown onions (sliced)
2 Tbsp Oyster sauce
1 Tsp Light soya sauce
1/3 Tsp Sugar
1/3 Tsp Salt
Dash of pepper
1) Heat oil in a pan and stir fry the garlic.
2) Add in onions and ginger.
3) Add in chicken slices and spring onions and fry for 5 mins.
4) Add Oyster sauce, light soya sauce, sugar, salt and pepper for taste.
Wednesday, January 16, 2008
Monday, January 14, 2008
1 cup butter (softened)
3/4 cup brown sugar
3/4 cup granulated sugar
1 tsp vanilla essence
2 medium sized eggs
2 and 1/4 cup plain flour (sifted)
1 tsp baking powder
1/2 tsp salt
1 to 2 cups nuts (lightly roasted)
1 to 2 cups chocolate chips
1) Cream butter and sugars well.
2) Add the eggs and vanilla essence, continue creaming till soft & creamy.
3) Fold in the sifted flour, baking powder and salt.
4) Add the nuts and chocolate chips.
5) Cover and let it rest in the refridgerator for at least 20mins.
6) Scoop the mixture using a teaspoon onto a baking tray and bake at 185 degrees for 8 - 10mins.
7) Cool slightly. Transfer the cookies from tray to wire rack. Allow cookies to cool completely before storing.
Monday, September 17, 2007
- Soak NEW moulds in oil for a day before baking.
- Roast winter melon seeds a few days before baking.
- Remove egg yolk & place on a baking tray, to be baked for 10 mins until yolk is dry.
Preparations for ‘Skin’
- 230g Hongkong flour (Sifted)
- 150ml mooncake sugar syrup
- 75ml corn oil
- 1 teaspoon lye water
- Mix sugar syrup, corn oil & lye water together in a bowl
- Add mixture slowly into the flour.
* Cover mixture with a wet cloth & allow it to rest for 1 hour.
1) Divide the lotus stuffings (stuffings (90g) + egg yolks = 150g)
2) Roll the individual stuffings (with egg yolk inside) to resemble the shape of your mould.
3) Measure out pastry portion of 40-50g (depending on mould size)
4) Slowly stretch pastry to cover the whole area of stuffings.
5) Squeeze into the mould (remember to dust mould with flour)
6) ‘Knock’ 4 directions fo mould to retrieve mooncake.
7) Place on baking tray, prick small holes of pastry.
8) Spray water on pastry.
9) Bring pastry to bake for 20 - 25 mins on ‘TOP & BOTTOM’ heat (180C)
10) Cool pastry for a while before glazing egg yolk with a brush (2 egg yolk with 1 tsp of water)
11) Bring pastry to bake again for another 10mins until golden brown.
Friday, September 7, 2007
300g Minced Pork
1 bunch of Chinese Chives (Chopped finely)
2 Tablespoon Kikoman Special Soya Sauce
2 Tablespoon Osyter Sauce
1/2 Teaspoon Pepper
2 Pkts Japanese Gyoza Skin (Found in Cold Storage or Meidiya)
Light soya sauce with shredded ginger.
1) Marinate all of the above at least 2 hours before wrapping the dumplings.
2) Using water to soft the sides of the Gyoza skin, fold 3 or 4 folds to make a pocket for the meat. 3) Place meat in the centre and apply some water on one side to seal up the whole dumpling.
4) In a heated pan, add 2 tablespoons of cooking oil and pan-fry the dumplings till slightly brown. Add 500 ml of water and cover. Once the water boils and the dumplings float to surface of water, dish out and serve immediately.
Sunday, August 19, 2007
Friday, August 10, 2007
Ingredients: (serves 4)
10 - 15 pcs Fresh Prawns (Remove head and shells but keep the heads)
1 - 2 Medium size Squid (Cut into rings)
200g Bantang Fish (Other fish options are ok, I find that this gives a sweet taste to the rice)
2-3 Cloves of Garlic (Chopped finely)
1 large brown Onion (Diced)
2-3 Tomatoes (Remove seeds and diced)
1 Tbsp Tomato Paste
1/2 Tsp Salt
1/2 Tsp Cayenne Pepper (Can be found in Carrefour) Alternatively, use Chilli powder
1/2 Tsp Pepper
1/2 Tsp Parsley flakes
1 1/2 cup Rice (Preferably short grain rice)
3 cups of Chicken Stock
200ml of White Wine or Apple Juice
1) Stir fry the prawn heads, Squid and prawns for 2 mins.
2) Add White wine and cook for another 2 mins.
3) Turn off heat and dish the seafood out, leave the remaining liquid in a cup to be used later.
4) Stir fry the garlic, followed by onions. Once they are slightly brown, add the rice and continue stirring for 3-4 mins.
6) Add the seafood liquid, tomatoes, tomato paste, salt, pepper, cayenne pepper, parsley flakes.
7) Transfer the ingredients into a claypot. Add the chicken stock such that it covers the rice. Cook at low fire for 10 mins.
8) Stir in the seafood and fish. Simmer for another 5 mins.
Note: The rice is meant to be wet. Serve hot immediately.
1Kg of Chicken Wings (wash and cut at joints)
3 cloves of Garlic (Remove skin & smash using the knife)
3 Tbsp Osyter Sauce
2 Tbsp Honey
2 Tsp Light Soya Sauce
1 Tsp Dark Soya Sauce
2 Tsp BBQ Sauce
1 Tsp Ground Pepper
1 Tsp Fennel Seeds
1/2 Tsp Mixed Herbs
1) Using a toothpick or satay stick, poke some holes through the meat to allow the meat to absorb the marination. Leave in the fridge overnight for better taste.
2) Pre-heat oven to 180degrees using the top & bottom grill function (with fan if possible). Alternatively, this can be done using the toaster or convention oven.
3) Lay the chicken wings on baking tray and bring to bake until golden brown. Approximately 20mins.
Monday, July 23, 2007
Sunday, July 22, 2007
Thursday, July 19, 2007
300g bread flour
1 tsp dry yeast
240ml warm water
2 cloves of chopped garlic
A dash of Pizza seasoning
A pinch of salt
1) Place flour in a clean table and make a well.
2) Mix salt, sugar, shortening and yeast into the flour.
3) Knead well until smooth & elastic.
4) Divide dough into 2. Coat with shortening and cover. Rest for 10 mins.
5) Reknead and roll dough in a circular shape. Place on baking tray and poke holes using a fork. Rest for another 10 mins before putting in oven to bake blind for 15 mins at 180 degrees.
2 Tbsp Olive oil
1 can of Tomato paste
200g Tomato (Blanched, remove seeds and chopped)
2Tbsp Chilli sauce
3 cloves chopped Garlic
50g chopped Onions
1 Tsp Vinegar
A dash of Mixed Herb
A pinch of Salt
1)Saute onions and tomato paste.
2)Add in all the sauce & spices.
3)Cook for a few mins before adding chopping tomato.
4)Add a little water if needed, cook until thicken.
Spread the cooled sauce on top of the cooked dough. Place toppings (you can choose your own items) and grill until brown (about 10mins)
Wednesday, July 18, 2007
250g Philadelphia Cream Cheese
150g Castor sugar
1Tbsp Lemon Juice (Optional)
2Tbsp Gelatin powder (Dissolve in 100ml of hot water)
300ml Fresh Cream, chilled
200g Digestive Biscuits
100g Butter (melted)
1 Large baking tin/Pie dish
1) Pound the biscuits till fine crumbs.
2) Mix the melted butter and lay it on pie dish. Use a spoon to press the crumbs down so that it sticked together. Place in refridgerator to cool.
3) Put cream cheese and castor sugar in a cake mixer and process till sugar is well mixed and blended.
4) Add in gelatin mixture and lemon juice, continue to blend. Afterwhich, transfer the mixture into a separate bowl.
5) Wash the cake mixer's bowl thoroughly and whip fresh cream at high speed till thick and fluffy.
6) Add in the cream cheese mixture and mix well.
7) Finally, pour the mixture into the pie dish and chill the cake for at least 2 hours before serving.
* For the cake to harden faster, you can place it in the freezer. The cheesecake will taste like ice-cream instead.
* Oreo biscuits can be used as base instead of Digestive biscuits. However, you will need to separate the cream from the biscuits before pounding. Add in the cream together with melted butter.