Thursday, April 17, 2014

Easy Shepherd's Pie (2)

This is my improvised version of Shepherd's Pie . I added more grated cheese and crunchy bacon bits on top, I think it is more interesting.

I also used chicken instead of beef. You can see from the pics that the inside is creamy and appetizing. An one-dish meal that is easily prepared by simply heating it up, it is also filling and yummy, I'm sure your kids will like it very much.


Ingredients:  Makes 4  18cm x 9cm baking dish (bought from Daiso @SGD2 for 6 pcs)
1 kg potato, peeled
30 g soft butter
1/2 teaspoon salt
pepper to taste
450 g chicken fillet, diced
200 g  fresh button mushroom, sliced
1 can (300 g)  Campbell's Wild Mushroom cream soup (Premium Selection)
150 g to 200 g mixed shredded Cheddar cheese and Mozzarella Cheese
100 g bacon, diced and fry till crispy.

1)  Place the potatoes into a small pot, and add enough water to  cover.  Bring to a boil.  Cook until soft, drain and mash.
2)  While the potatoes are cooking,  heat up a frying-pan with some oil, fry the diced chicken over medium heat until fragrant. Stir in the button mushroom and cook for a while, add salt and 1/2 chicken cubes to taste. ( Add some cheese into the mixture to thicken the sauce if the sauce is too wet)
3)  Mash potato with a folk and add in salt, butter and pepper , mix well.
4)  Transfer chicken mixture onto  a light oiled baking dish.  Sprinkle  shredded cheese over the meat.  Spread mashed potato evenly over the top.  Make some patterns as you like.
5) .Bake in a preheated oven at 200 deg C for 20 - 25 minutes.  Sprinkle shredded cheese and bacon bits.
     Serve and enjoy.

Monday, April 7, 2014

Creamy Pumpkin Soup (2) - 南瓜浓汤


1 potato
800 g orange-fleshed pumpkin  (without skin)
100 g large onion, peeled and cut
50 g celery, peeled and cut
150 g carrot , peeled and cut
2 pip garlic
30 g soft butter
1000 ml chicken stock or more, adjust to your liking and preference

1/2 teaspoon black pepper
salt to taste

100 ml fresh cream
Mixed herbs (optional)

1)  Peeled pumpkin, discard seeds and cut into pieces.  
2)  Melt butter in a large, deep pan over low heat. When hot, saute onion,  garlic until fragrant.  Add pumpkin, celery, carrot, potato cook for 5 to 10 minutes, then add stock.  Bring to a boil and simmer on low heat until vegetables are soft.
3)  When soup is done, let it cool  slightly, then transfer to a blender in 2 batches and blend until smooth and fine.
4)  Transfer blended soup to a clean pot and reheat over medium-low heat until  hot (keep stirring while cooking).  Add salt and pepper to taste.
5)  Add fresh cream and mixed herbs, serve.


Saturday, April 5, 2014

Fry Tomato With Egg - 番茄炒蛋

I personally like this dish.The ingredients are easy to get and cheap. Not just because of  that, tomato is rich in Vitamin A, Vitamin C, Calcium, Potassium and also high in hycopene to help prevent heart disease and cancer. 

I have cooked this dish quite a number of times before, but I am not very satisfied, either the egg is over cooked or it turns out too dry.  Until yesterday I chanced upon this link and I tried it out today. I am happy with the result and like the consistency, the egg is not over cooked and the taste is just right done, it is not too sour and sweet, is not overly wet but juicy.

Recipe: Adapted from 楊桃美食網-3分鐘學做菜

5 eggs
3 tomatoes
40 g spring onions

50 c.c. stock
3 tablespoon tomato sauce (I put one tablespoon, as I do not want the overpowering tomato taste)
1 tbsp sugar (I used 1 teaspoon only as my tomatoes are sweet)
1/4 tsp salt
1 tbsp corn starch water for thickening 

1.  Wash and clean the tomatoes, cut into pieces, cut spring onions into 2 cm long.
      Break eggs into a big bowl and add salt beat till mix well.
2.  Heat up wok, pour oil, saute spring onions, tomatoes over slow heat until fragrant.  Add in stock, sugar and 
     cornstarch water to cook for a while until a consistency you get..  Dish up.
3.  Heat up a clean wok, pour some oil, stir-fry the egg evenly and almost cooked (the egg should be a 
     little watery, soft) , add in (2) and toss up and till well combined. 

雞蛋 5顆
牛番茄 3顆
蔥 40公克

高湯 50cc
番茄醬 3大匙
細砂糖 1大匙
鹽 1/4茶匙
太白粉水 1大匙

1. 番茄洗淨切小塊;蔥切小段;雞蛋打入碗中,加入鹽打勻備用。
2. 熱鍋,倒入沙拉油,小火爆香蔥、番茄,再加入番茄醬、高湯、細砂糖煮開,用太白粉水勾­芡後起鍋備用。
3. 另熱鍋,倒入適量油,倒入作法1的蛋液快速炒勻至稍凝固,再加入作法2炒好的番茄拌炒­均勻即可。

Friday, April 4, 2014

EZ Char Siew Buns

Kimmy's EZ Char Siew Buns surprised me because I have never come across this type of bun before. Today I picked up all the ingredients and gave it a go.

The buns turned out soft and moist. However, I thought it could have been better if the serving of char siew is more generous, will try to improve on that during my next attempt.

Recipe – Adapted from Kimmy’s EZ Char Siew Buns

Ingredients: (makes 12 buns)

-         350 gm bread flour (I used 300gm bread flour + 50gm wholemeal flour)
-         50 gm sugar
-         3/4 tsp salt
-         1 3/4 tsp instant yeast
-         210-220 ml ice cold water
-         30 gm butter
-         100 gm char siew - chopped 
-         1 stalk spring onions - washed and chopped


- In a mixing bowl, mix and knead all the ingredients except butter, char siew  and spring onions into a soft dough.
- Add in the butter and knead until the dough is smooth, soft and pliable.
- Add in char siew and spring onions and mix well.
- Shape into a dough and cover to rest for 1 hour.
- Divide dough into 2 equal parts.  Round up and divide each portion into 6 equal portions.
- Round up the dough into ball, lightly spray the top with water, then coat with sesame seeds.  Place onto prepared baking tray.
- Rest for 50 minutes or until double in size.
- Bake in preheated oven at 200 degrees C for 12-15 minutes or until cooked.
- Remove and cool on wire rack. 

Sunday, March 30, 2014

Chicken Rice And Steamed Chicken -

I have always had this homemade chicken rice up my sleeves. Whenever I make this dish, my family would always gobble it up, finishing the last grain of rice and the last strand of meat. However, I have never chronicled this recipe for the record and have always put it off for another day. Today, finally, I am determined to write it all down to the last detail. This is in part due to me thinking back a few weeks ago during Chinese New Year. I made this dish for my mother-in-law and the rest of the extended family and everyone sang its praises. I have now a record for my children to refer to, to continue this legacy and have more people enjoy this fabulous dish!


Ingredients for steamed chicken:
1 kampong chicken about 1.5kg
2 thin slices ginger/spring onion
1 tsp salt
2 pandan leaves

1)Wash and clean the chicken, keep 2 to 3 pieces of chicken fat for cooking the chicken rice.  Rub all over the body of the chicken with salt . Place gingers or spring onions inside the body. Throw pandan leaves into the steamer. When the water is boiling , steam chicken (onto a plate) over high heat for 15 - 20 minutes. Turn off fire and leave the lid closed to stand for 15- 20 minutes. Transfer chicken onto a big plate and let it cool before cutting.
3) Pour the chicken stock into a pot for making soup to your preference or you can use it for cooking chicken rice. 

Ingredients for chicken rice: (serves 4-5 persons)
3 cups of  rice
2-3 pieces of chicken fat 
1 tsp sesame oil
1/2 to 1 tbsp cooking oil ( depends on how much chicken fat you use)
1/2 cube of chicken cube (Knorr)
1,5 tsp salt
1/4 tsp sugar
1 light soya sauce
1/2 tsp sesame oil
3 cups  water or more, adjust to your liking
 pips garlic
2 shallots
10 g ginger
4 pandan leaves

1) Wash and drain the rice.
2)  Chop garlics, onions and ginger till very fine.
3)  Heat up a dry wok, place chicken fat into wok, stir fry until the fat has melted, add in cooking oil, saute the chopped ingredients until fragrant.  Add in rice to stir-fry for a while, then add in the remaining ingredients  except water and stir fry for 1 minute or until fragrant.
4) Transfer (3) into an  electrical rice cooker, add pandan leaves and enough water  to cook. 
5)  While waiting for the rice to cook. Now you can cut the chicken into pieces, and arrange on a serving plate. Garnish with spring onions and coriander leaves.

Thursday, March 27, 2014

Coffee Chicken-咖啡鸡

Recipe: Adapted from Hawker Secret Recipes

500 g chicken, cut into pieces

1/2 egg
1/2 tbsp oyster sauce
1/2 tbsp light soy sauce
1 tsp sugar
1/2 tsp pepper
2 tbsp tapioca flour

Sauce: (mix well)
1 tsp instant coffee
2 tbsp chilli sauce
1 tsp  tomato sauce
1 tsp oyster sauce
1/2 tbsp sugar
50ml water

Some roasted sesame seeds

1)   Marinate the chicken  for 20 minutes.
2)  Deep- fry the chicken until crispy and golden brown. Dish up.
3)  Bring chicken sauce to a boil over medium heat, Add in (2) and stir-fry over high heat  till  chicken is coated with the sauce. Dish up on a serving plate and sprinkle sesame seeds on top. Enjoy.

Fried Chicken in Chilli Sauce - 辣椒酱炒鸡

Do not get misled by the name and the colour of the dish. You may think it must be very spicy.
The red color comes from the chilli sauce and tomato sauce so that it is not spicy at all, instead it is sweet.

Recipe: Adapted from Quick & Easy HAWKERS' FAIR by Chef Alan Kok

2 chicken whole legs,cut into pieces
3 cups oil for deep frying
1 big onion,  diced

1 tsp salt
dash  of sesame oil and pepper
1 tsp corn flour

3 tbsp chilli sauce (sweet chilli sauce)
1 tbsp tomato sauce
1 tsp sugar
2 tbsp water

1)  Marinate chicken with marinade for 30 minutes. Deep fry until golden brown. Dish and drain.

2)  Heat up 1 tbsp oil, saute onion until fragrant..Add in sauce and bring to boil till the sauce has thickened. Add in fried chicken and toss well.  Dish up and serve.