Hakka Abacus Seeds

Ingredients:
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.


Frying Ingredients:
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.

Jap Curry (Serves 5 pax)

Cason loves this brand of japanese curry but we will try different spicyness everytime. So far, I prefer this current packaging of RICH's curry. When cooked with beef, it has a black pepper taste to it.

Ingredients:

1 Pack of RICH curry paste

1 - 2 Potatoes (Peel off skin and cut into small pieces)

1 Carrot (Cut into smaller pieces)

300g Beef (Cut into cubes)

1 Large brown onion (Chopped)

1100ml of water (or as specified behind the package)

Method:

1) Brown the onions over medium heat.

2) Add in the carrots and potatoes.

3) Add in the curry paste and required water. Bring to boil.

4) Stir in the beef and cook for 3 minutes.

5) Serve with steaming hot japanese rice.

Note: This curry will taste more flavourful if cooked the night before. Just chill and serve hot when needed.

Kakiage - Jap Vege Tempura

Makes about 15 pieces

Ingredients:

1/4 Yam (Shredded)

1/2 Brown Onion (Sliced and peel to get strips)

1/2 Carrot (Shredded)

2 Tbsp Tempura powder

1 Tbsp Cold Water

Method:

1) Mix the tempura powder with cold water to form a light batter.

2) Heat a pan for deep frying.

3) Coat the vegatables with batter and bring to fry till golden brown.

4) Serve hot with japanese sweet sauce.

Banana Cake

Was very tempted to bake a cake recently, probably it was because Garr will not be having a birthday cake, so I wanted to bake something which he could eat :) Came across this simple yet easy recipe online. The preparation time only took 45 mins.

Ingredients:

180g Butter

180g Sugar

2 Large eggs

220g Banana (mashed)

1 Tsp Baking powder

1/2 Tsp Bicarbonate of Soda

1/2 Tsp Banana Essence

250g Cake flour

50ml Dairy whip cream

2 Bananas (Sliced)

Method:

1) Cream the butter & sugar till light & creamy.

2) Pour in the eggs slowly & beat till creamy.

3) Add in whip cream, followed by mashed banana & banana essence. Mix well.

4) Fold in cake flour, baking powder & bicarbonate of soda & whisk for a while.

5) Pour into a baking tray and add the sliced bananas on top.

6) Bake at 180 degrees, at the lowest rack, for 60 mins.

Oyaku Don (Serves 4 )

This recipe was passed down by my mother-in-law. Ever since Cason made this dish for me, I don't order it in a Jap restaurant anymore. This Jap chicken & egg rice is simple and easy to do at home.
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

Ingredients:
- 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

Method:
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)

Beef & Bacon Pie (makes 4)

Short Crust Pastry:

300g Plain Flour

150g Butter (Hard)

3 Tbsp Cold Water

1/2 Tsp Salt

Fillings:

2 Beef Jr Chunks (Cut into cubes, marinate with black pepper)

4 Pcs Streaky Bacon (Cut into small pieces)

1 Brown Onion (chopped finely)

3 Shitake Mushrooms (Cut into small pieces)
1/2 Cup of Mozarella Cheese
2 Tsp Corn Flour

Method:
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.

Yam Balls

This is a Hakka snack that my grandparents will make during Chinese New Year. In order not to lose this tradition, I took up the responsibility to cook it for a few years now, improvising it along the way. Eating it now reminds me of how my grandparents would fry it on CNY eve and only allow us to eat it on the next day. Just so that we do not catch a sorethroat..

Ingredients:

3 big / 4 small Yams

1 Ginger

250g Sweet potato flour (usually its about 1/2 pkt)

375g Tapioca flour (usually its about 3/4 pkt)

2 Tsp Salt

Method:

1) Shredd yam and ginger finely. Sun / Air it for an hour.

2) Mix all the above ingredients and knead for 10minutes. Allow it to rest for an hour.

3) Deep fry in heated oil.

Pineapple Tarts

Ingredients:

600g Pineapple fillings

240g Plain flour

180g Unsalted butter (hard)

1 1/2 Tbsp Cornflour

50g Icing sugar

1/4 Tsp Salt

1 Egg yolk

1/2 Tsp Vanilla essence

Egg glaze: 1 Egg yolk and a few drops of water.

Method:

1) Prepare the egg yolk and add vanilla essence. Set aside.

2) Sift flour, salt, icing sugar and cornflour together.

3) Rub the butter into the flour mixture till fine.

4) Add the egg mixture to bind all into a soft dough. (Do not over knead)

5) Wrap in cling wrap and place in the refridgerator to rest for half an hour.

6) In the meanwhile, roll the pineapple fillings into tiny balls (about a third of a tsp size)

7) Pre-heat oven at 190 degrees.

8) Once dough is ready, pinch half a tsp size of dough. Flatten it to wrap the pineapple fillings & roll into a ball.

9) Bake at 190 degrees for 6 minutes.

10) Brush the pastry with egg glaze and return to oven for another 6 minutes.

Beef Bolognese

This dish was shared by Aunty MeiYing when she came to stay with us in November. The kids love this beefy dish very much, so is Cason!

Ingredients:
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.

Method:
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.

Green Pea Cookies

Ingredients:
80g Plain flour (sift)
40g Corn flour
80g Roasted Green Pea (Grounded)
50g Icing sugar
80 - 100ml Corn oil

Method:
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.

Thai Green Curry

It was nice coming home to aromatic smells of Thai Green Curry and steaming hot fragrance rice...heres the recipe from Cason:

Ingredients:

1 Dancing Chef Green Curry Paste

1 and 1/2 Chicken Thigh (Cut into cubes)

1/2 Onion (Chopped)

1 Can of Straw Mushroom (Cut into into halves)

1 Can of Mini Corn (Cut into smaller pieces)

1/2 Carrrot (Cut into cubes)

200ml Coconut milk

200ml Water

A few basil leaves (Optional)

Method:
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.

Sugi Cookies

Ingredients:
100g Ghee
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.

Method:
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!

Sambal Grilled Fish

Ingredients:
1 Batang steak (or sting ray)
2 Tbsp Sambal chilli (Tai Sing brand)
2 Shallots (sliced)
Garlic (Chopped)

Method:
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.

薑葱鸡

Ingredients:
1 Chicken tight, cut into bite sizes
3 stocks of Spring onions (Cut)
Ginger (sliced)
Garlic (chopped)
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

Method:
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.

Cold Pasta Salad

Ingredients:

3/4 cup maccaroni (Cooked)

5 - 8 slices of breakfast ham (Cut into bite sizes)

2 pcs of US lettuce (Cut into bite sizes)

1 Egg (Hard boiled)

Dressing:

Thousand Island Sauce

Italian Dressing

Optional:

Mayonnaise

Dash of pepper

Dash of black pepper

Dash of Italian herbs

Method:

1) Mix all ingredients in a salad bowl and add the dressings. More Italian dressing could be added if you prefer it sour.

Chocolate Chips Cookies

Ingredients:
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


Method:
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.

Baked Mooncake

*Proportion from 1kg of lotus stuffings (make 8pcs)

Preparations
- 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.

Method:
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.

Shepherd's Pie

The authentic English Shepherd's Pie uses minced lamb but its hard to get / expensive in Singapore. Hence, a modified version, using chicken meat was used on Wednesday.

Ingredients:

300g Minced Chicken Meat

3 - 4 large Brown Onions (Chopped finely)

1/2 can of Button Mushrooms (Diced)

10 Fresh Mushrooms (Diced)

1 Tsp Tomato Paste (Optional)

1/2 Can of Campbell Vegetable Soup

1/2 Can of Campbell Tomato Soup (Optional)

1 Cup of Mozaralle Cheese

1 Box of Mr Mash Instant Mash Potatoes

Method:

1) Heat the pan and fry the onions until soft.

2) Add the minced chicken meat and fry for a few minutes.

3) Add the Vegetable Soup and Tomato Paste.

4) Stir in the mushrooms.

5) Cook for another 5 minutes until it boils. Turn off the fire and cool the dish.

6) Prepare 1 box serving of Mr Mash and line the Pyrex dish with a layer of mash potatoes.

7) Lay the cooked meat over the mash potatoes.

8) Lay another layer of mash potatoes on top such that the meat is sandwiched in between. Top it off with Mozarella cheese.

9) Bring to bake at 210 degrees for 20mins or until the cheese is golden brown.

Japanese Gyoza

The authentic Gyozas were cooking by steaming. In Singapore, we usually get it deep-fried from Sakae Sushi. You can modify the cooking method to suit your needs. Pan-fry like 'wo-tie' style is still our favourite way to cook it.

Marination:
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)

Dipping Sauce:
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.

Baked Beef Casserole

I was craving for some Aussie beef pie and decided to make this at the very last minute. I should go get some pie moulds soon!

Ingredients:

- 2 Beef steak (Diced)

- 3 teapsoon of grounded Black Pepper

- 1/2 Carrot (Blanched and Diced)

- 5 or 6 Shitake Mushrooms (Diced)

- 1/2 Brown Onion (Chopped)

- 1 Cup of Mashed Potatoes

- 1/2 Cup of Mozzarella cheese

- 2 teaspoon Corn flour mixed with a little water

Method:

1) Marinate the beef for an hour with black pepper and salt.

2) Heat a knob of butter and stir in the onions.

3) Add the beef, followed by carrots and mushrooms. Cook for about 3 minutes.

4) Stir in the corn flour mixture. (This was a substitute for fresh cream but its effect was just as good)

5) Dish into a pie dish, add a little cheese and cover it with mash potatoes. I have chosen to use half of Mr Mash potatoes.

6) Add some more mozzarella cheese as toppings and bring to bake at 180 degrees for about 10minutes.

Portugese Seafood Rice

I fell in love with this dish when I was in Macau. I remember tasting the best Seafood Rice in Restaurante Litorial. I started missing it within 1 week after Im back and decided to try making it on my own. This is my 2nd attempt, although Cason says that its nice, I still feel that something is missing...maybe it was the commradeship of food tasting with the gals...
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

Method:
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.

Baked Chicken Wings

We decided to treat Gav to western food yesterday when my family came over to swim and watch the NDP show. It was my 2nd attempt to bake Chicken Wings and I delibrately brown it longer this time.

Ingredients:
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

Method:
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.

Claypot Mei Cai Com Bak

Saw this Pig's Trotters Spice Bag in a wet market recently and thought of making Braised Pig Belly for Cason. We even bought plain Bao to go with it. In the end, it was Cason who cooked and waited for me to knock off today.

We figured that the cutie claypot will be too small if we have guests joining us for dinner. Bought this medium size claypot at Seng Siong for SGD5.

Ingredients: Serves 2-3 pax

1 pc Pork Belly

1 pc Lean Pork

1 pk Pig's Trotters Spice Bag

5-6 cloves of Garlic (Remove skin & smashed)

5-6 shallots (Remove skin)

1 Stalk of Mei Cai (Seng Siong sells it by weight) - Wash and soak Mei Cai for a few hours. This will remove the salt used in preservation.

3Tbsp Dark soya sauce

1 Tsp Light soya sauce

1 Tbsp Sugar

1) Slice all the pork into chunks.

2) Heat some oil and fry the Garlic, Onions, Mei Cai and Pork for 2-3 mins.

3) Add Dark and Light soya sauce. Once the sauces boils, turn off heat and pour into a claypot.

4) Heat the claypot and add in the spice bag and sugar.

5) Add water until it covers the meat.

6) Simmer for 30mins.

Wu Xiang Rolls

This is one of the meaty dishes that Cason loves and I saw my Grandmother made it before. Decided to give it a shot today and made it for dinner.

Ingredients:

200g Minced pork

6 - 7 Water-Chestnuts (Scrub clean, remove skin and chopped finely)

2 Tsp Light soya sauce

1 Tsp 5 Spice Powder

A dash of Pepper

1 Egg

Mix all the above together and marinate for at least 2 hours.

1) Cut the Wu Xiang skin (can be found in dry markets) into rectangulars for wrapping. Wipe it with a wet cloth so that it softens a little.

2) Place meat in a longish shape and roll it on the Wu Xiang Skin.

3) Use some egg whites to stick it at the ends to prevent the meat from escaping.

4) Heat some oil and fry it until golden brown. Slice and serve.

* To ensure that meat is thoroughly cooked, steam the rolls before frying. It will reduce the time needed for frying.

Claypot Chicken Rice

We found this small claypot in Daiso and bought it for fun since its only SGD2. Today, it serve us well for this dish.

Marination for 1 hour: (Serves 2 pax)

5 - 6 Chicken wings

Sliced Ginger

4 - 6 Cloves of Garlic (Remove skin & Smashed)

3Tbsp Oyster sauce

2Tsp Light Soya Sauce

3Tbsp Dark Soya Sauce

2Tsp Sesame Oil

A Dash of Pepper

Other Ingredients:

6 - 8 Dried chinese mushroom (Soak to soften, sliced)

Green Leafy Vegetables (Optional)

1.5 - 2 cups of rice

1) Heat the wok to high fire and stir-fly the marinated items together with chinese mushrooms for 5 mins. Turn off heat and leave it aside.

2) Pour the rice into claypot and add water to suitable level (similar to cooking in a rice cooker)

3) When the rice is about half cooked, pour the chicken over the top of rice.

4) When the rice is fully cooked, turn off heat and stir the ingredients inside.

5) Cover it for 10mins before serving.

Claypot chicken rice is best served with Vegetables. Suitable vegetables to use are Xiao Bai Cai, Cai Xin or Kai Lan. Blanch vegetables and toss it in Oyster Sauce, Sesame Oil and Light Soya Sauce. Sprinkle a little fried shallots on top for garnishing.

Apple Crumble with Vanilla Ice-cream

It was an R&R Sunday and we have Jo & Rae over for tea. I decided to try this new recipe for this occasion. And we have a delighted little guest to entertain all of us!

Ingredients:

4 to 5 Red Apples (Remove skin & core, diced)

4 Tsp Brown sugar

1/2 Tsp Cinnamon powder

1/2 Tsp Lemon juice (Optional)

A pinch of salt

Mix all of the above in a big bowl before pouring it into a 8" pie dish.

Crumble Topping:

95g Plain flour

55g Butter (straight from the freezer)

50g Castor sugar

60g Walnuts/Almond nuts (Chopped)

5g Breadcrumbs

1) Cut butter into flour with a knife until it resembles breadcrumbs.

2) Stir in sugar, chopped nuts and breadcrumbs.

3) Sprinkle topping over the apple mixture and bring to bake at 180 degrees for 25 to 30mins until golden brown.

4) Serve warm with vanilla ice-cream or custard sauce.

Unagi Pizza

It was a cooling day and we have the sudden craving for pizza. Despite my first failed attempt on Italian pizza a week ago, Cason has been very supportive. Thank God, this time round we finally succeeded! Here's sharing with you the recipe:

300g bread flour
8g sugar
24g shortening
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.

Pasta Sauce:
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
1Tsp Sugar
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)

No-Bake Cheesecake

Ingredients:
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.

* Decorations on the cheesecake can come in many forms. The latest style is to chill cheesecake in small containers.