Monday, July 25, 2016

Pumpkin Mee Hoon Kueh - 金瓜面粉粿





The photo above appears to be of wanton soup, but actually the yellow ingredients are not wanton skin! This dish is my own unique creation. Mee Hoon Kueh (面粉粿) has always been my family's favourite. Being of Cantonese descent, they love soup very much and always finish down to the last drop! The soup stock was my usual and today, I was feeling adventurous and added pumpkin puree into the dough for the kueh.

Recipe: serves 4 to 5

Ingredients:
(A) Dough:
500 g plain flour
100 g  pumpkin without skin (steamed and mashed)
1/2 egg (lightly beaten)
1/4 teaspoon salt
1/2 tablespoon corn flour
200 g tap water (if it is too dry add a little more water or if it is too wet add a little more of  flour).
1/2 tablespoon of cooking oil

Method:
Knead the above ingredient into a smooth and an  elastic dough. Divide them into a few small dough pieces. Put in a container or plastic bag and put them in the fridge for later use.

(B) Make the stock:
Vegetable (cai xin or mali vegetable)
50 g ikan bilis (lightly fried)
500 g pork ribs
2500 ml to 3000 ml water

(C) Prepare ingredients such as minced meat, fish ball, prawns, meat balls, fried ikan bilis, and others to your liking.

Method:
1) Boil the above stock ingredients for 1/2 hour or more. Add salt to taste.
2) Using your fingers, gently pull a corner of the dough into a thin, bite-sized piece. Peel off and place into the boiling stock.
3) Continue to peel and add pieces. Once in a while, lightly stir.
4) While the dough is 3/4 cooked, add in ingredients from (C).
5) Dish out when meat is cooked/soup has boiled.
6) Serve.  Garnish with fried shallots, fried ikan bilis etc




Tuesday, June 14, 2016

Blueberry Cheese Muffin




What do you like to snack on in the middle of the day? Almost definitely, you would make yourself coffee or tea. It is true for me too. I even made blueberry cheese muffin to go with my coffee today. I like plain muffin but it is usually too dry on its own. So, I added moist cheese and tangy blueberry today and it resulted in a more varied flavour and crumbly texture in every bite. Wash down with a cuppa hot coffee/tea, and the taste is even enhanced.

Bon appetit!

Recipe: adapted from here
Ingredients: makes approx. 6 muffins

Filling (cheese mixture): 115 g cream cheese (room temperature)
                                           1 tablespoon sugar

Method: Beat till fluffy, set aside.

Muffin:
135 g all purpose flour              )
1 teaspoon baking powder         ) sieve together ==> Flour mixture
1/3 teaspoon salt                        )
56 g unsalted butter, room temperature
105 g castor sugar
60 ml fresh milk
1 egg
1/2 teaspoon vanilla

140 g fresh blueberry, reserve some to put on top of muffins (about 18 pieces 3 for each muffin)

Method:
1) Using a hand whisk or electric mixer, mix sugar and butter until you get an even mixture. Add in egg and vanilla essence into the sugar-butter mixture and mix well till well combined.
2)  Gradually add in the flour mixture, alternatively with milk in 3 batches (remember do not beat  just fold in).  Add blueberry into the mixture.
3)  Spoon some cake batter into a cupcake cup, followed by cheese mixture and top with cake mixture. Repeat for the remaining five cups.
4)  Bake in a preheated oven at 180 deg C for 30 minutes.

Wednesday, April 20, 2016

Salted Egg Yolk Fried Chicken Wings 炸咸蛋黄鸡中翅




Don’t worry my friends, I am still alive and kicking. I hope you guys have been doing ok!
Whatever free time I had playing Candy Crush and blogging last time are now used taking care of my first grandchild, who is 7 months. I take care of her daily needs and wants including feeding, bathing and pooping. Thanks to my hands on husband, I can still cope with preparing daily meals for my family. Haha. In fact, I am eager to share many photos and recipes of new dishes! Please allow me some time.


For today, I would like to share salted egg yolk fried chicken wings. 


I adapted the recipe from Table for 2.


Steamed Pork Belly With Yam 芋头扣肉



This dish is a MUST for my family during Chinese New Year, and I think the same for some families too. Mention 'Chinese New Year' and this is one of the first dishes my family will request for (along with braised duck and arrow head...). 

In Chinese, YU TUO 芋头 (yam) has the same pronunciation as 预头. It means good omen. Hehe, the secret why I hardly prepare this dish once a year is because the preparation for this dish is really tedious!

Recipe:

Ingredients:

600 g pork belly with skin
400 g yam

Seasoning:
2 cubes red fermented beancurds
2 tbsp soy bean paste
1 tbsp fresh ginger juice
1 tbsp Chinese cooking wine (shaoxing wine)
1 tsp five spice powder
1 anise star
1/2 tbsp sugar
1/2 tbsp dark soy sauce
4 cloves garlic
4 shallots
1 tsp chicken granule
1/2 cup water

Method:
1)  Cook the pork belly in boiling for 30 minutes, remove and drain well. Use kitchen tissue paper to wipe and pat dry.

2)  Prick holes over the pork skin, then rub with 1 tbsp of dark soy sauce.  Deep-fry the pork (pork skin facing down) until golden brown.  Remove and soak into cool water for 30 minutes or more. Drain and slice into pieces of 2 cm thickness each.

3)  In the meantime, peel the yam and cut into slices, like the same for the pork in step 2.  Deep-fry  the yam until the external of the yam is just cooked. Dish up.

4) Heat up wok with enough of oil to saute the chopped garlic and shallots till fragrant, add in fermented red bean curd and soy bean paste and stir-fry for few minutes. Now, add in the remaining seasoning, bring to a boil. Turn off the fire, put pork belly and yam to toss evenly.

5) In a deep bowl, arrange one piece of pork belly (skin facing down) alternately with a piece of yam (i.e. belly-yam-belly-yam). Press lightly. Pour the remaining sauce over the dish.

6)  Steam over high heat for 1 hour or till the meat is tender.  Invert the steaming bowl onto a serving plate, garnish with coriander leaves, serve.

Ho jiak!


Sunday, February 14, 2016

Thai Steamed Fish With Garlic And Lime Juice






"I feel like I'm in Thailand!" chirped my elder son, as he sipped another spoonful of the sauce.

He was referring to my new recipe - Thai style steamed fish. I have always steamed fish using
Chinese methods, e.g. Cantonese (soy sauce, tomatoes, ginger, preserved salted vegetable, mushrooms and others), or simply with bean paste.

Using kaffir lime leaves, lemon grass, lime juice as the main ingredients, they add a tangy taste to the dish which immediately tantalizes your appetite.  For the more daring friends out there, add more sliced chilli padi to bring up the  flavour one notch.

The preparation is not tedious and ingredients are easy to get.  I must admit this is another one of my family's dinner favourite.


Recipe:

Ingredients:

1 whole fish  about 600 g to 700 g   (sea bass or red snapper or any fish you like)
1 stalk lemon grass, torn

Sauce:
4 cloves garlic, chopped
6 chilli padi (you can put more if you want more spicy)
4 tablespoon fresh lime juice
2.1/2 to 3 tablespoon fish sauce (adjust to your taste)
2 teaspoon fine sugar
4 tablespoon chopped coriander leaves
1/2 cup chicken stock

Method:
1) Clean the fish, score the fish with 3 to 4 diagonal incisions on each side of the fish.

2) Place the fish onto a deep dish and steam over rapidly boiling water for 10 minutes (or 80% cooked)

3) Make the sauce while the fish is seaming.:
      Boil chicken stock and sugar till just boil.  Remove away from heat. Add in the sauce ingredients except coriander leaves.

4) Open the lid pour the sauce over the fish and continue to steam for 5 to 8 minutes or the fish is fully cooked. Sprinkle coriander leaves and more chilli padi ,serve.    


ENJOY


Tuesday, February 9, 2016

蒜茸白肉 Poached Pork Belly With Garlic Sauce






Ate this dish at one of the famous restaurants in Singapore. The price is not cheap at all for 6 small pieces. Today  I had the desire to make it myself  so  I decided to  give it a try.  I am quite happy because it turned out  better than I expected.


Recipe:
500 g pork belly
1 to 2 cucumbers, cut into thin slices or shredded

Garlic Sauce ingredients:   Mixed together
2 tbsp garlic paste  (use a grater)
2 tbsp spring onions (diced)
2 to 3 tbsp soy sauce paste (if you can't get may replace with oyster sauce)
1/2 to 1 tsp sugar 
2  tbsp chilli oil
3 tbsp cooked cool water
1/3 tbsp vinegar

Method:
1)  Wash and clean the pork belly.  Place it into a pot with boiling water, cook till it cooks through.
When cool, cut  them into thin slices
2)  Place one piece of cucumber on a plate, lay one slice of pork belly over it, roll outwards to form Swiss roll shape.
3) Serve with the garlic sauce.

食谱:

材料:

A)500 克 三 层肉
B)1 至2条黄瓜,切成长薄片状或者丝条状

C)
2  汤匙蒜泥
2  汤匙葱花
3 汤匙酱油膏
1/2 茶匙白糖
2 汤匙辣椒油
3 汤匙凉开水
1/3 汤匙白醋

制法:

1)把肉洗干净,然后放进滚水煮熟。 提出肉待冷。切成薄片。

2) 把(C)料搅拌均匀。

3)把一片肉片放在黄瓜片上,然后向外卷起来就成。吃时沾上醮料。

Monday, February 8, 2016

Lamp Soup with Chinese Herbs - 药材羊肉汤




第一次做这道汤,味道很香也带一点甜。不妨一试。

This is the first time we made this soup. We felt that the soup was quite sweet.   This is worth a shot as it is very simple  and delicious too. You can  tweak the recipe depending on your preference.

Recipe: source from ONE DAY ONE DISH

Ingredients:

500 g lamb
20 g astragalus (bei qi 北芪)
20 g codonopsis (dang shen, 党参)
20 g Chinese angelica root (dang gui, 当归)
25 g Chinese wolfberry ( 枸杞)
25 g dried longan (龙眼干)
1 small piece of dried tangerine peel (陈皮)

Method
1)Wash lamb, scald in boiling water for a few minutes, rinse under running water. Drain and cut into big pieces.  ( I used leg of lamb as the bone enhances the flavour)

2)  Rinse the ingredients  (Herbs) and drain.

3)  Bring  1 litre of water in a claypot to a boil. add in the lamb and the ingredients .
Cook over low heat for about 3 hours.  Add salt to taste before serving it.   Add pepper and chopped fresh coriander leaves if desired. 

     Note :  if you find the soup is too concentrated at the end of cooking,  add some hot water.
               you can use a slow cooker  instead of claypot