Thursday, 27 June 2013

Simple Fried Rice

Simple Fried Rice


Cooked Rice - Leave to cool or overnight
2 cloves of minced garlic
Some diced bacon bites
Some crab sticks - sliced
Some frozen peas with corns
1 eggs

Heat a wok and add oil. When hot add the garlic. Fried till fragrant. Add the bacon and fried till slightly crispy. Add the crab stick and frozen peas and  stir fry for a few minutes. Add the cooked rice. Add some sesame oil. Stir for a few minutes. Add some oyster sauce and salt. Adjust the taste accordingly to your likings. Add some fried onion and stir fry. Form a circle in the middle, add some oil. Cracked the egg and slightly stir the egg. Cover the eggs with rice. Stir fry for another minute.

Remove and ready to be served.

熟米饭 - 离开冷却或过夜
2瓣蒜末
一些切丁腊肉叮咬
一些蟹棒 - 切片
一些冷冻豌豆,玉米
鸡蛋1个

烧热镬下油。热时加入大蒜。炒爆香。加入烧至微香脆熏肉和油炸。加入蟹棒和冷冻豌豆,翻炒几分钟。加入米饭。加入少许麻油。搅拌几分钟的时间。添加一些蚝油和盐。根据您的喜好调整味道。添加一些炸洋葱,翻炒。在中间围成一个圆圈,加些油。崩裂了鸡蛋,,稍微搅拌鸡蛋。把饭盖上鸡蛋。翻炒一分钟。

中取出和即可上桌。

Vegemite Chicken-妈蜜鸡

Vegemite Chicken-妈蜜鸡


Has been curious on this dish for a while. Vegemite ( I cannot find Marmitte here in OZ)  with chicken seems like an unlikely dish. It does taste good though. Give it a try, you might like it.

Ingredients
1 chicken cut into pieces
  Lettuce [For deco]
Fried flour .:Tapioca flour +Flour  [ratio 1:1]

Marinate
Salt 1/3 tsp
Eggs [whipped]
curry powder 1 tsp
1 tablespoon oyster sauce
Sugar 1/2 tsp
Pepper
1 tablespoon cooking wine
Sesame oil

Marinated at least 2 hours ** **

Seasoning
 2 tablespoons Vegemite or Marmitte
1 tsp oyster sauce
Maltose 1 tbsp or  Honey
Soy sauce 1 teaspoon
1 teaspoon sugar
6 tablespoons water
Mix well in advance ** **

Steps:
1 Coated the chicken pieces with the fried flour mix, fried till golden brown, remove and drain. On high heat, stir fried till crispy for 30 seconds.
2 In a pan, bring the seasoning to boil. Add the chicken pieces.Stir quickly to evenly coat. Remove and serve immediately.
 材料
1鸡切块
 生菜 [摆盘]
炸粉适量。木薯粉 + 面粉 [1对1]

腌制
盐 1/3茶匙
蛋 1 颗 [打散]
英国咖喱粉 1茶匙
蚝油 1大匙
糖 1/2茶匙
胡椒粉 少许
料理酒 1大匙
麻油 少许

**腌制至少2小时**

调味
妈蜜 2 大匙
蚝油 1 茶匙
麦芽糖 1 大匙
生抽 1 茶匙
糖 1 茶匙
清水 6大匙
**事先拌匀**

做法
1.腌制鸡块均匀沾上炸粉, 中火炸直半金黄, 捞起沥干, 大火翻炸30秒直香脆
[注: 翻炸时必须不停翻搅, 炸出来的鸡块色泽才会均匀]
2. 调味料烧热, 下鸡块快速翻炒, 上桌趁热享用

Wednesday, 26 June 2013

Hainanese Chicken Chop -海南鸡扒

Hainanese Chicken Chop -海南鸡扒


Saw this recipe from Ahteen kitchen. Is really tasty.

Servings for 2
Ingredients:
Whole chicken two [boneless], onion 2 [cut], tomato 2 [cuts], star anise 1 cinnamon 1 potato 2 [diced]
Marinated chicken:
1 chopped onion, pepper 1/2 teaspoon salt 1/4 teaspoon sugar 1/2 teaspoon sesame oil 1/2 teaspoon, a little rice wine, egg 1
[Marinated 1 hour]

Sauce :
Bowl the chicken bone in water for 30 minutes. Remove the bones.
Heat a little oil, add onion, tomato, star anise, cinnamon and stir fry for 1 minute after adding potato and fried till soft. Add the soup.

Adding the right amount of seasoning to the soup: salt, 1/2 teaspoon sugar, 1/2 tsp chicken powder 1/2 teaspoon black pepper, 1 tablespoon oyster sauce, 1 tablespoon Worcestershire sauce. Bring to boil and simmer.

Taste and let the sauce thicken.

Grilled chicken :
Pan fried the marinated chicken, until  golden brown  five minutes on each side.
Add the broth to the chicken and simmer over low heat for at least 10 minutes.

2人份材料:
全鸡腿两只[去骨], 洋葱2颗[切块], 番茄2颗[切块], 八角1粒, 桂皮1条, 马铃薯2颗[切丁]
鸡腿腌制:
洋葱碎1颗, 胡椒粉1/2茶匙, 盐1/4茶匙, 糖1/2茶匙, 麻油1/2茶匙, 绍兴酒少许, 蛋1颗
[腌制1小时]

酱汁做法:
鸡骨用2大碗的水煲汤[30分钟], 滚后取出鸡骨
烧热少许油, 将洋葱, 番茄, 八角, 桂皮和马铃薯翻炒1分钟后加入汤煮直马铃薯软化

调味加入适量的盐, 1/2茶匙糖, 1/2茶匙鸡精粉, 1/2茶匙黑胡椒碎, 1大匙蚝油, 1大匙急汁

试味,勾芡直浓绸即可

鸡扒做法:
腌制好的鸡扒, 用少许的食油煎个5分钟直双面金黄
放入汤汁小火焖煮个至少10分钟即可享用!!

Saturday, 22 June 2013

Bean Mee(Tau Chiam) Mushroom Soup-豆签香菇汤

Bean Mee(Tau Chiam) Mushroom Soup-豆签香菇汤


Ingredients:

Some skinless chicken breast - slice thin pieces. Marinate with some soy sauce and sesame oil and cornstarch and set aside for at least 10 minutes.

Soak some mushroom till soft. Cut to slice.
Some Choy sum - clean and cut to 4-5 sections
Bean Mee (Tau Chiam) - usually sold in Chinese grocery.

In a pot, add water. Bring to boil. Add the skinless chicken and mushroom. Add some salt and some chicken powder ( adjust to taste). Simmer for 10 minutes at lower heat. Add the Bean Mee and Choy Sum. Simmer for another 5 minutes. Remove and ready to be served with some fried onions and some chillies..

一些去皮鸡胸肉 - 切成薄片件。腌一些酱油和麻油和玉米淀粉,并预留至少10分钟。

有些蘑菇浸泡至软。剪切切片。
有些菜心 - 清洗和切4-5节
豆签

在锅中加水。煮滚。加入去皮的鸡肉和蘑菇。添加一些盐和一些鸡肉粉(调整)。文火煮10分钟,在较低的热。豆签和菜心。文火煮5分钟。取出即可上桌. 加一些炒洋葱和一些辣椒..

Freshly Baked Bun

Freshly Baked Bun

 

Well, this is made by my daughter. So I have no idea what is the recipe like. Looks yummy right? The home-made kaya is in the round bun and is mine for sure!

Home Made Kaya - 咖椰醬

Home Made Kaya - 咖椰醬


Recipe below

Make a big jar. Use some for the fresh baked Bun and left the rest for morning breakfast..

做了一大罐子。一些用在新鲜出炉的包子,其
余的用于早上咖椰烤面包


5 Pandan leaves clean and grind with 400ml coconut milk. Filter and put it aside
mix 3 eggs with 100g of sugar.
Add the eggs mixture with the pandan milk mix in a pan. Put on low fire and stir till thicken. Pour the kaya mixture into a blender and blend till smooth. Cool and pour into a glass bottle. Put in the fridge.

5香兰叶清洗和椰汁400毫升研磨。过滤,并把它放在一边
3个鸡蛋,100克糖混合。
香兰牛奶混合在锅里加入鸡蛋混合物。放在小火,搅拌勾芡。把咖椰醬混合倒入搅拌机搅拌至光滑。冷却,倒入玻璃瓶中。放入冰箱。

梅菜扣肉

梅菜扣肉


1包梅菜
200-300g的五花肉 - 切到你喜欢的大小
一些酱油腌五花肉,一些绍兴酒,少许麻油和玉米淀粉半茶匙五香粉 - 搁置一个小时。

在一个锅里,加些油和3-4丁大蒜(去皮),煸炒五花肉至略熟(淡棕色)。

加入梅菜,炒5-8分钟左右。增加水覆盖梅菜煮滚。降低热量,焖盖盖约40分钟,直到梅菜软。

Ingredients:
1 pack of meicai
200-300g of the pork belly - cut to the size you like
Marinate the pork belly with some soy sauce, some shaoxing wine, some sesame oil and cornstarch and half a teaspoon of the five spice - leave aside for an hour.

In a pot, add some oil and 3-4 cloves of the whole garlic (skin peeled) and stir fried the pork belly till slightly cooked (slightly brown).

Add the meicai, stor fried for around 5-8 minutes. Add the water to cover the meicai and bring to boil. Lower the heat and simmered with the lid covered for around 40 minutes till the meicai is soft.

Friday, 21 June 2013

Fish with sweet vinegar -甜醋酱鱼


Fish with sweet vinegar -甜醋酱鱼

 
Ingredients:

1 Fish fillet , sprinkle with some salt - coated with some flour and pan fried till golden brown and set aside.

In wok, add oil. When hot, add some minced garlic, some slice onion and fried till fragrant. Add the green and red peppers. Stir fried for 2-3 minutes. Add some tomatoes sauce and some sweet vinegar ( adjust accordingly to your likings). Bring to boil and reduce the heat. Simmer for 1-2 minutes. Pour the sauce over the fish and ready to be served.

1鱼片,撒上一些盐 - 涂一些面粉和油锅炸炸至金黄色,并预留。

入锅,加油。当热时,放入一些蒜末,一些切片洋葱和炒爆香。新增绿色和红色的辣椒。炒2-3分钟。添加一些西红柿酱和一些甜醋(根据您的喜好调整)。煮滚和减小热量。文火煮1-2分钟。倒入汁浇在鱼和即可上桌。

Thursday, 20 June 2013

Fish with Plum sauce -梅酱焖鱼

Fish with Plum sauce -梅酱焖鱼



Ingredients:
2 stalk of spring onion cut into 8 parts
1 inch of ginger cut to thin slices
1 cloves of garlic minced
1/2 onion sliced
2 tablespoon of oyster sauce
1 tablespoon of plum sauce
some water
Fish fillet
Japanese egg tofu - cut to thick pieces

1. Coat the tofu with some flour and deep fried. Set aside when golden brown
2. Coat the fish with some flour and in a pan, lightly pan fried and set aside
3. In a wok, add some oil. When hot , add the garlic and onion. Fried till fragrant.  Add the spring onion. Stir for another minute. Add the ginger and fried for a minutes. Add the sauces and water. Bring to boil.
4. Add the fish and covered for a few minutes till the fishes are cooked. Remove the cover and add the tofu.
5. Remove and ready to be served

2根葱切成8份
鱼片
日本鸡蛋豆腐 - 切成厚片
1英寸的生姜切成薄片
1瓣大蒜剁碎
切片洋葱1/2
调味料:
2汤匙蚝油
梅子酱1汤匙
一些水

1。涂抹一些面粉和油炸豆腐。抛开呈金黄色时
2。一些面粉涂在鱼上。在锅里轻轻油炸,并预留
3。在热锅,加些油。当热时,放入大蒜和洋葱。炒爆香。添加洋葱。搅拌一分钟。添加生姜,炒一分钟。加入调味料和水。煮滚。
4。添加鱼和覆盖了几分钟直到鱼煮熟。取下盖子,放入豆腐。
5。取出并即可上桌

Bacon eggs -熏肉鸡蛋

Bacon eggs -熏肉鸡蛋


Ingredients:

Some bacon pieces
1/2 brown onions cut to slices
1 cloves garlic minced
some diced shallots
4 eggs added with 2 tablespoon of milk , some fish sauce and mixed together.

In a pan, heat the oil. Add the garlic and onion. Stir fry for a minutes. Add the bacon and the shallots. Stir fry till bacon slightly crispy. Add the eggs and cooked till the eggs is almost cooked. Remove and ready to be served.

一些熏肉片
1/2棕色洋葱切成片
1瓣大蒜剁碎
一些切丁青葱
4个鸡蛋加入牛奶,一些鱼露2汤匙混合在一起。

在锅里热油。添加大蒜和洋葱。翻炒一分钟。添加培根和青葱。翻炒直至熏肉稍微酥脆。加入鸡蛋和煮直至鸡蛋差不多煮熟。取出和即可上桌。

Monday, 17 June 2013

Simple Chocolate Croissant

Simple Chocolate Croissant


2 sheets of frozen puff pastry
Chocolate bar - 16 small little pieces
Cut the sheets into triangle shape as shown : http://www.youtube.com/watch?v=221rAwr0CWk
Put the small chocolate pieces on the long side of the pastry and roll up as the above video. Brush some eggs on the pastry.

Put to bake for 200C for 15-20 minutes till golden brown.

2张冷冻酥皮
巧克力 -  16小件
切张成三角形状,如图所示:http://www.youtube.com/watch?v=221rAwr0CWk
把小的巧克力片放在酥皮的长边卷起-上面的视频。刷一些鸡蛋在糕点。

烤15-20分钟至金黄色为200C。

Crispy Popcorn Chicken

Crispy Popcorn Chicken


下面是食谱 - “see more"
2-3 chicken breast skin off-Diced- Season with some salt and set aside
Mix some plain flour with salt, paprika, some pepper. Mix well

In a bowl, cracked 2 eggs and mix with 2 tablespoon of milk. Whisk up.

In a different bowl, pour in some panko

Steps:

1. Mix the diced chicken breast with the flour
2. Dip into the chicken
3. coat with panko
4. Repeat step 2 and 3
5. In a wok, heat the oil and Fried the chicken. Remove when golden brown.

2-3鸡胸肉无皮切块。用少许盐调味,并预留
混合一些普通面粉,盐,辣椒粉,少许胡椒粉。拌匀

在一个碗里,裂鸡蛋2个,牛奶2汤匙混合。搅打均匀。

在不同的碗里,倒入一些panko面包屑

步骤:

1。鸡丁与面粉混合
2。浸入鸡蛋混合
3。凃上panko面包屑
4。重复步骤2和3
5。在热锅,热油和油炸鸡。呈金黄色时取出。

Home style Mee Goreng

Home style Mee Goreng


recipe as below : Recipe from RASAmalaysia site

Ingredients:

Cooking Oil
2 cloves garlic (chopped)
3 tablespoons of chili paste or to taste (recipe below)
1 lb of Yellow Noodles (rinsed)
3 pieces of dried bean curds (cut into pieces)
1 potato (boiled, peeled, and sliced)
2 eggs
4 squids (cleaned and cut into rings)
A handful of bean sprouts
Lettuce leaves (for garnishing)
1 lime (cut into wedges)

Sauces:

2 tablespoon of soy sauce
2 tablespoon of dark soy sauce or kecap manis
3 tablespoon of tomato ketchup
Sugar and salt to taste

Chili Paste:

Blend 10 dried red chilies in a food processor. Add some water and some oil to blend well. Heat the wok and “tumis” (stir fry) the paste until the oil separates from paste. Set aside.

Method:

Heat the wok and pour in the cooking oil. Add garlic, 3 tablespoons of chili paste, sliced potatoes, bean curb pieces, and squids. Stir fry until fragrant. Add yellow noodles and sauces and continue stirring. Set the noodles to the side of the wok.

Add some cooking oil and then crack the eggs. Scramble the eggs and mix in with the noodles. Add in the beansprouts and quick stir for another 1 minute. Serve hot and garnish with chopped spring onions and sliced red chilies. Squeeze some lime juice over the noodles before eating.
主料:

烹调油
大蒜2瓣(切碎)
3汤匙辣椒酱味(下文配方)
1磅黄色面条(冲洗过的)
干豆腐3块(切成片)
土豆1个(煮熟,去皮,切片)
鸡蛋2个
4墨鱼(清洁和切成圈)
极少数的豆芽
生菜叶子(配菜)
1酸橙(切块)


酱料:

2汤匙酱油
2汤匙老抽或kecap穿山甲
3汤匙番茄酱
糖和盐调味

辣椒酱:

在搅拌机中混合10个红辣椒干。添加一些水和一些油融。烧热镬,并调炒搅拌好的辣椒酱,,直到的油从辣椒酱分离为止。预留。

方法:

烧热镬,倒入食油。加入大蒜,辣椒酱3汤匙,土豆片,豆腐干片,墨鱼。翻炒爆香。加入黄色面条和酱油,继续搅拌。将面条放在炒锅的一侧。

加入一些食用油,然后破鸡蛋。让蛋和面条混合。加入豆芽再快速炒1分钟。趁热洒上葱花和红辣椒切片。进食前,挤些柠檬汁在面条。

Thursday, 13 June 2013

红菇糕,有紫番薯,金瓜和班兰口味

红菇糕,有紫番薯,金瓜和班兰口味


 Prepared by Grace Ong

皮料: 200g糯米粉, 2大匙食油,100g蒸熟的南瓜,1大匙糖,100水
馅料: 150g绿豆片,浸隔夜,2大匙食油,80g糖
做法:
1 皮料,将全部材料搅拌成不黏手的面团,用湿布盖好休息十分钟
2 馅料: 绿豆片放进蒸笼里大火蒸软,取出压烂,加入其他材料拌匀
3 皮料分成25份,然后包入馅料,做成球状按入模中,敲出放在抹好油之香蕉叶上,用大火蒸约十分钟
4 取出,抹上一些油就0K了
班兰红茹糕:
A 50g粘米粉,加入2l0mI班兰汁3大1/2匙油,煮成软团,待冷
B 300g糯米粉
C 适量班兰汁
做法:把A小水煮成软团,待冷后加入B搓揉成软硬适中不会裂线的团即可,假如太硬这时才加多一点班兰汁即成
紫番薯和金瓜食谱一样只是水份要自己拿捏因为金瓜水份多,食谱是参考Eva.

Tuesday, 11 June 2013

Simplified Bak Chang version- Sticky Rice with Pork

Simplified Bak Chang version- Sticky Rice with Pork


No more bamboo leaves.. Cooked as "Pork Sticky Rice". Using the bak chang recipe, you can still make bak chang in a different version.. Easier and no wrapping but taste as good!


If you really don't have time for the wrapping, use this version and still celebrate the festival with your family. Called it the simplified version!

Marinated Pork Belly
Cut pork belly (w/o skin) into 50+ pieces
Add in 2 tsp salt, 2 Tbsp sugar, 2 Tbsp dark soy sauce(depends on how dark the sauce is), 2 Tbsp light soy sauce, 1 Tbsp 5 spice powder. Keep for at least overnight.

With hot oil, add minced garlic and shallots. Fried till almost crispy and add the pork. Stir fried till fragrant and some water and bring to boil. Keep Aside.

 Let cool down a bit.

Chestnuts
Soak chestnuts the night before.
By using a sharp slim object (a small knife or skewer), remove membrane bits in slits.

Salted duck eggs - I did not add.
Clean egg shells.
Seperate yolks from whites.
Retain only yolks and cut into halves.

Dried Shitake Mushrooms (50 portions)
Soak mushrooms and prepare 50 pieces of it.
If mushroom is about the size of an oreo, soaking 25 will be enough. If dried mushrooms are as big as a marie biscuit, 13 mushrooms will be sufficient.

Savoury Glutinous Rice- around 1kg.
Soak Rice for at least 2 hours.
Drain rice in a big colander.
Finely chop 1 cup shallots and 2 pips of garlic.
Heat wok and put in 1 cup cooking oil. (at this point u may fry the whole garlic pips first)
Saute chopped shallots and chopped garlic until fragrant and 90% golden. Put in 2 Tbsp salt.
Put in drained rice and mix it evenly with the fragrant oil.
Add in 4 Tbsp light soy sauce and 2 Tbsp dark soy sauce.
Continue to fry rice until slightly sticky.

Some chinese sausage sliced.
In a small bowl, put the the pork, water chestnut, dry shrimps, mushroom, yolk at the base of the bowl. Add the rice and press it down so that it is compact. Add the sauce from the pork to the rice.

Some dried shrimp, fried till fragrant.

Put to steam at high heat for 45 minutes. Done!

Note : the ingredients are optional except for the shrimp, mushroom and the pork belly are a must. I did not add the yolk as the kids dont like them.

Saturday, 8 June 2013

My first Bak Chang - 咸肉粽

My first Bak Chang - 咸肉粽


Success!

I did a simple one as the families dont like the yolk, and beans. But added extra with Chinese sausages.

The marinate pork is really tasty:
Recipe from Wendyinkk. But I modified slightly for the pork . I have stor fried with garlic instead of just marinate it. Also we dont like whole garlic, thus did not put in. But add in the pork.

Marinated Pork Belly
Cut pork belly (w/o skin) into 50+ pieces
Add in 2 tsp salt, 2 Tbsp sugar, 2 Tbsp dark soy sauce(depends on how dark the sauce is), 2 Tbsp light soy sauce, 1 Tbsp 5 spice powder. Keep for at least overnight.

With hot oil, add minced garlic and shallots. Fried till almost crispy and add the pork. Stir fried till fragrant. Keep Aside.

 Black Eye Peas
Soak peas overnight. Drain.
Chop finely 3/4 cup shallots
Wash dried shirmp.
Heat a heavy bottomed pot and put in 3/4 cup oil.
Saute shallots until almost golden, add in dried shrimps and fry until very fragrant.
Put in black eye peas and fry for a while.
Put in water enough to cover peas and put in 2 Tbsp sugar, 1 1/2 Tbsp salt (adjust accordingly, dried shrimpsmay have various degrees of saltiness), 4 Tbsp light soy sauce, 1/2 tsp pepper powder.
Simmer until 90% dry and peas are soft.
Let cool down a bit.

Chestnuts
Soak chestnuts the night before.
By using a sharp slim object (a small knife or skewer), remove membrane bits in slits.

Salted duck eggs
Clean egg shells.
Seperate yolks from whites.
Retain only yolks and cut into halves.

Dried Shitake Mushrooms (50 portions)
Soak mushrooms and prepare 50 pieces of it.
If mushroom is about the size of an oreo, soaking 25 will be enough. If dried mushrooms are as big as a marie biscuit, 13 mushrooms will be sufficient.

Garlic
Peel pips of garlic carefully.
Wash and dry garlic.
Fry in oil until golden. You may do this using the oil to fry the rice.

Savoury Glutinous Rice
Soak Rice for at least 2 hours.
Drain rice in a big colander.
Finely chop 1 cup shallots and 2 pips of garlic.
Heat wok and put in 1 cup cooking oil. (at this point u may fry the whole garlic pips first)
Saute chopped shallots and chopped garlic until fragrant and 90% golden. Put in 2 Tbsp salt.
Put in drained rice and mix it evenly with the fragrant oil.
Add in 4 Tbsp light soy sauce and 2 Tbsp dark soy sauce.
Continue to fry rice until slightly sticky.

With all above done, wrapped it up. As below video shown:
http://www.youtube.com/watch?v=3JQXQuo4cso

Braised Balsamic Chicken with Mash Potatoes

Braised Balsamic Chicken with Mash Potatoes


下面是食谱
Recipe from WendyinKK
    1 kg whole chicken legs (4 pieces)
    ¾ tsp salt
    Cracked black pepper
    Ground oregano for sprinkling
    1.5 cups of chopped onion
    3 cloves garlic, minced
    1 bay leaf
    ½ cup balsamic vinegar
    1 cup water
    2 Tbsp honey
    Salt and pepper to taste
    Olive oil for cooking

 1. Marinate chicken legs with salt. Sprinkle with pepper and ground oregano. Set aside for 30 minutes or longer.
 2. Heat a pot/wok and put in few tablespoons of olive oil. Put chicken legs in, skin side down and cook on high heat until skin turns slightly golden and fry the other side. (No need to be cooked). Remove chicken from the pot and set aside.
 3. With oil still in pot/wok, sauté onions and garlic until the onion looks translucent. Put in balsamic vinegar, bay leaf and water. Put in chicken legs, bring back to a boil and and lower to a simmer for half an hour.
  4. Flip chicken pieces and turn heat to high. Put in honey, salt and pepper and reduce gravy to preferred amount. Thicken with some flour+water if needed, but I didn’t.
 5. Place some mash onto serving dish and top with chicken. Spoon some gravy over, don’t forget the onions bits, delicious!


    **************************
    Mash

    4 russet potatoes
    2 Tbsp butter
    ½ cup milk
    Salt and pepper to taste

    1. Peel and cut potatoes into huge chunks (I cut into 3 for each tatoe)
    2. Bring about 5 cups of water to boil and put in 1 tsp salt.
    3. Put potatoes in and boil until softened.
    4. Drain water and put into a bowl. (while it’s still piping hot)
    5. Put in butter, half the milk, and pepper.
    6. Whiz with a hand held mixer until smooth.
    7. Taste and adjust with salt and more pepper if needed. Add in more milk and whiz til smooth. (Take note that mash will thicken upon cooling, so it should be at the consistency of icing when you’re whizzing it)

1公斤鸡全腿(4件)
¾茶匙盐
黑胡椒
磨碎豆蔻
1.5杯切碎的洋葱
3瓣大蒜,切碎
1片月桂叶
半杯香醋
1杯水
2汤匙蜜糖
盐和胡椒
橄榄油烹饪

1。用食盐腌鸡腿。撒上胡椒和豆蔻至。预留30分钟或更长的时间。
2。锅/炒锅烧热,加几汤匙的橄榄油。把鸡腿,皮朝下,高热量做饭,直到皮肤变成微黄色,煎另一面。 (不需要熟)。把鸡从锅里,并预留。
3。炒锅,爆香洋葱和大蒜,,直到洋葱看起来半透明。放入香醋,月桂叶和水。放入鸡腿,煮滚,并降低小火,煮半小时。
4。翻转鸡块把热量放高。放入蜂蜜,盐和胡椒,并减少汁。如果需要与一些面粉水勾芡,
5。将一些土豆泥加上菜和鸡在顶部。勺一些酱汁淋在鸡上,千万不要忘了洋葱位,味道好极了!


**************************
土豆泥

4赤褐色马铃薯
2汤匙黄油
半杯牛奶
盐和胡椒

1。马铃薯去皮切成大块(我切成3每个tatoe的)
2。带来约5杯水煮沸,放入盐1茶匙。
3。将马铃薯煮至软化。
4。沥干水,放入一个碗里。
5。放入黄油,牛奶的一半,和胡椒。
6。用手搅拌机,搅拌直到光滑。
7。加盐和辣椒调整,如果需要的话。添加更多的牛奶和,搅拌直到光滑。

Friday, 7 June 2013

糯米鸡

糯米鸡


Recipe from Jenny Ong. Taste good.

 Glutinous rice 500g (soaked overnight, drain the water)
 Garlic 1tbspn - minced
 Shallots 6 (minced)
 Whole chicken legs 2pcs (cut into small pieces)
 Mushrooms slices
 1 Chinese Sausage sliced

 A. Marinade (Chicken with mushrooms)
 Oyster 1tbspn, a few drops of sesame oil, dark soy sauce 1tsp, cornstarch 1tbspn, pepper, soy sauce 1/2 tbspn, sugar, 1/2 tbspn, cooking wine 1/2 tsp, a little ginger

 B. seasonings (glutinous rice)
 Oyster 2tbspn, dark soy sauce 3/4 tbspn, sesame oil 1tsp, soy sauce 1 tbspn, a little five spice, pepper, sugar, 1/2 tbspn

 C. sauce (pour in the glutinous rice)
 Garlic 2 (diced), shallots 2 (diced), oil amount, water 200ml, oyster sauce 2tbspn, sesame oil 1/2 tsp, pepper to taste, sugar 2tbspn (fried the onion and garlic till fragrant)

 Steps:
 1. Put the chicken and mushrooms in a bowl and add A. Mix evenly. Marinate for at least 30mins . If leave it for overrnight, the taste will be even better
 2 in a small pan,  when hot , add oil and saute garlic and onion till fragrant.  Add rice and seasonings mix evenly.
 3 Get 5 rice bowl (to be used for steaming), put in  marinated chicken, mushrooms, sausage, rice . Make it compact.  Add in   the right amount of sauce (slightly over rice), place into the steamer and  steamed 45mins.

As I have suddenly decided to cook this dish. Instead I have soaked the rice for only 30minutes. Steam it over high fire for 20 minutes. Then followed the steps stated above.

糯米 500g (浸隔夜沥干水)
蒜茸 1tbspn
小葱头 6粒 (切圈)
鸡全腿 2pcs (切小)
香菇 数朵
腊肠 1条 切片

A. 腌料 (鸡肉与香菇)
蚝油 1tbspn, 麻油几滴,黑酱油 1tsp, 太白粉 1tbspn, 胡椒粉 少许, 生抽 1/2 tbspn, 糖 1/2 tbspn, 料酒 1/2 tsp, 姜汁少许

B. 调味料 (糯米)
蚝油 2tbsp, 黑酱油 3/4 tbsp, 麻油 1tsp, 生抽 1 tbsp, 五香粉少许, 胡椒粉少许, 糖 1/2 tbsp

C. 浆汁 (淋在糯米的)
蒜 2粒 (切粒),小葱头 2粒 (切粒),油适量, 清水 200ml, 蚝油 2tbsp, 麻油 1/2 tsp, 胡椒粉适量, 糖 2tbsp(爆香蒜,葱后加入所有浆汁材料,备用)

步骤:
1. 将鸡块和香菇放入碗里加腌肉料拌均匀腌至少30mins 但是我腌隔夜所以非常入味。
2. 热油爆香蒜茸和小葱头,加入糯米和调味料拌均匀即可。
3. 取出5个吃饭的小瓷碗,在碗底放上腌好的鸡肉,香菇,腊肠,加入炒好的糯米压实放入适量的浆汁(稍微盖过糯米)后,放进蒸笼大火蒸45mins 即可。

Thursday, 6 June 2013

Sweet Chilli Chicken

Sweet Chilli Chicken


Recipe below:
1 whole chicken, chop to desired size. Marinate with some soy sauce, pepper, sesame oil and cornstarch
3 tablespoons peanut oil
4 cloves garlic, chopped
3 small red chillies, chopped
1 teaspoon belacan, crumbled
1 cup water
160ml tomato ketchup
160ml sweet chilli sauce
2 tablespoons fish sauce
1 tablespoon shao xing
1 egg, lightly beaten

Steps:

1. Coated the chicken with some flour and pan fried the chicken golden crispy. Remove and set aside for use later
2. In a wok, heat the oil. When hot add the garlic, belacan and chilli. Stir fry till fragrant.
3. Add in the peppers
4. Add the sauces and the water and shao xing wine. Stir fry for a  minutes and add the egg.
5. Add the fried chicken and coat the chicken evenly with the sauce.
6. Remove from the wok and ready to be served.

1整鸡,剁到所需的大小。腌些酱油,胡椒粉,芝麻油和玉米淀粉
3汤匙花生油
4瓣大蒜,切碎的
3个小红辣椒,切碎
1茶匙的马来栈,碎成
1杯水
160毫升番茄酱
160毫升甜辣酱
2汤匙鱼露
1汤匙邵兴
1个鸡蛋,打散

步骤:

1。涂一些面粉和油锅里炸鸡到香脆金黄。取出并预留以备后用
2。在热锅,热油。热的时候加入大蒜,辣椒和马来栈。翻炒爆香。
3。加入辣椒
4。添加酱和鱼露, 水和绍兴酒。翻炒一分钟,加入鸡蛋。
5。增加炸鸡和大衣鸡酱均匀。
6。从铁锅中中取出,并即可上桌。

Tuesday, 4 June 2013

Palm sugar Char siew-椰糖叉烧

Palm sugar Char siew-椰糖叉烧


Is so beautiful the meat that I really is reluctant to slice it...

Recipe source: WendyinKK

600gm pork belly, 1.5cm thick slices
80gm palm sugar
1/2 tsp salt
2 Tbsp light soy sauce
2 blades of pandan leaf, shredded

1. Arrange belly slices into a heavy based pot (big pot with wide base surface is preferred rather than small pot).
2. Add everything except plam sugar. Put enough water to cover the belly.
3. Bring to a boil and lower to a simmer for 20 minutes. (Lid on)
4. Flip the belly over and let it cook for another 15 minutes. Flip the belly pieces again.
5. Put in palm sugar and reduce gravy until it's thick like honey. (Lid off. Use medium heat and watch the char siu closely to prevent burning)
6. Let the char siu cool in pot. Slice when it has totally cooled down

配方来源:WendyinKK

五花肉600克,1.5厘米厚的片
80克椰糖
1/2茶匙盐
2汤匙淡酱油
2香兰叶,切丝刀片

1。安排肚片,成为一个沉重的锅(宽基面的大锅饭是首选,而不是小火锅)。
2。添加的一切,除了椰糖。把足够的水来遮肚。
3。煮滚,降低一煮20分钟。 (盖子)
4。五花肉翻转过来,让它煮另一个15分钟。再次翻转五花肉片。
5。将椰糖和减少肉汁,直到它像蜂蜜厚。 (盖关闭。使用中小火密切观看叉烧,以防止燃烧)
6。让叉烧凉锅。切片时,它已完全冷却下来

Char siew Bun-叉烧包子

Second try - Char siew Bun-叉烧包子


The sauce is really good. Recipe from wendyinkk blog.

 Easy Char Siew Filling
 Recipe created by: WendyinKK. below is her recipe.

    600gm pork belly (no skin)
    60ml light soy sauce (3 chinese soup spoon)
    40ml dark soy sauce
    20ml Chinese rose wine 玫瑰露
    20ml oyster sauce
    150gm sugar
    20gm corn starch (1 heaped Tbsp)
1. Boil pork belly in 2 cups of water for 15 minutes or until cooked.
2. Fish out pork belly and let it cool down until it is manageable.
3. Retain 1 cup of the pork boiling water, cool and mix with cornstarch. Set aside.
4. Finely dice pork belly.
5. Return pork belly to pot (w/o oil) and cook until you can smell it being fragrant (that’s when the oil starts to ooze out)
 6. Put in soy sauces, wine and oyster sauce. Cook until the pork looks dry.
 7. Put in sugar and cook until it melts.
 8. Put in cornstarch mixture and cook until the gravy thickens.
9. Put fillings into a bowl. Let it sit for 15 minutes and you will see some oil on the surface. Use paper towel corners to absorb the oil, if preferred.
10. Chill filling or freeze until time of use, remember to cover it to prevent drying out.

*To divide into portions, after chilling, the filling will be firm, scoop them and form piles according to the weight required. Keep them covered and freeze until time of use

五花肉600克(去皮)
    60毫升淡酱油(3汤匙)
    40毫升老抽
    液20ml中国玫瑰酒玫瑰露
    20毫升蚝油
    150克糖
    20克玉米淀粉(1汤匙堆)
1。2杯水煮五花肉,15分钟或至熟。
2。五花肉捞出并让它冷却下来。
3。猪肉开水,凉保留1杯和玉米淀粉混合。
4。切精细五花肉。
5。返回锅(无油)和五花肉煮至你可以闻到它的芬芳(当油开始渗出来)
 6。放入酱油,酒和蚝油。煮至猪肉看起来干燥。
 7。放入糖,煮至融化。
 8。玉米淀粉的混合物放入,煮至汁稠。
9。将馅料放入碗中。让它坐15分钟,你会看到一些表面上的油。使用纸巾的角落吸收的油。
10。冰寒充填或冻结,直到使用时间,记得要掩盖它,以防止干燥。

Sunday, 2 June 2013

My First Steam Bun-蒸包子

My First Steam Bun-蒸包子


Recipe below.下面是食谱
Did not wrap very well. But the bun turns out pretty good. Very springy and juicy.. Will do it again for sure.

没有包装得非常好。但包子原来相当不错的。非常有弹性和多汁..肯定要再做一遍。

Ingredients:

1 pack of the pre-mix bun flour (available in most chinese grocery)- make the dough as instructed. Keep the bag as it has instruction of how to steam it which I find rather useful

Fillings ingredients:

Some skinless chicken thighs
some boiled dice eggs
some onion diced (i used half)
Abalone sauce (available in chinese grocery)
some frozen beans and carrots
some chinese sausages, thinly sliced.

In a hot wok, add some oil and saute the onions. Add the sausages and fried till fragrant. Add the chicken and stir fry for a few minutes. Add the peas and the abalone sauce. Stir for 1-2 minutes. Add some water,  lower the heat, covered and simmer for 5 minutes.

wrapping part : watch a VIDEO!
http://www.youtube.com/watch?v=UKKGZveJ1l8

主料:

1包预混合包子粉(可在大多数中国人的杂货店) - 根据指令使面团。,保持袋子,因为它具有指令如何蒸包子,我觉得相当有用,

馅料成分:

一些去皮的鸡大腿
一些煮骰子鸡蛋
一些洋葱切块(我用一半)
鲍鱼汁(可在中国杂货店)
一些冷冻豆类,胡萝卜
一些中国的香肠,切成薄片。

在锅烧热,加少许油爆香洋葱。加入香肠和炒爆香。加入鸡肉,翻炒几分钟。加入豌豆和鲍鱼汁。搅拌1-2分钟。添加一些水,降低热量,覆盖,小火煮5分钟。

包裹部分:观看影片!
http://www.youtube.com/watch?v=UKKGZveJ1l8

Spiced Pumpkin puff-五香南瓜角

Spiced Pumpkin puff-五香南瓜角


Ingredients:

2 teaspoon olive oil
1/2 medium onion, finely chopped
1 clove garlic, crushed
250g peeled and finely choppped butternut pumpkin
1/2 tsp cumin
1/4 tsp all spice
2 tsp chopped coriander
25g feta, crumbled
3 sheets frozen puff pastry.
1 egg beaten with 1 tsp water

Steps:

1. Pre-heat oven to 200 C on convention oven
2. Heat oil in a small pan, cook onion and garlic over low heat for 5 minutes. Add the pumpkin and spices, cook for 2 minutes then cover with 1 cup of water and simmer for 5 minutes till soft. Remove and mash. Add coriander and feta. Season with salt and pepper.
3. Cut 6, 8cm circles from each pastry. Place 2 tsp of mixture in center if each circle. Brush with egg and fold and seal.

4. Brush pastries with more egg , pressing on to stick. Bake for 15 minutes or until golden.

主料:

2茶匙橄榄油
1/2个中等大小洋葱,切碎
1个丁香的大蒜,压碎
去皮250克切碎胡桃南瓜
1/2茶匙孜然
1/4茶匙的所有香料
2茶匙切碎的香菜
25G羊乳酪,碎成
3张冷冻酥皮。
1个鸡蛋打和1茶匙水

步骤:

1。预热烤箱至200℃
2。在小锅里的油烧热,用小火煮洋葱和大蒜5分钟。加入南瓜和调料,煮2分钟,然后覆盖1杯水,煮5分钟至软。删除和土豆泥。加香菜和羊乳酪。盐和胡椒调味。
3。切6,8厘米圈从每个糕点。如果将2茶匙的混合物,放在每圈的中心。刷鸡蛋和折叠并密封。

4。刷糕点更多的蛋,按粘。烤15分钟或直到金黄。

Chicken mushroom pie -鸡肉蘑菇馅饼

Chicken mushroom pie -鸡肉蘑菇馅饼



Weather here is really getting unpredictable. Extremely cold some days. Comfort food - Chicken pie warm the tummy very well..
The puff raised so high that pressing it into the chicken sauce is such an enjoyment...

这里的天气真的是越来越难以预测。极冷的天。温暖舒适的食物 - 鸡馅饼..真的很暖胃。。

Recipe from NIGELLA EXPRESS

Ingredients:
    3 rashers streaky bacon (cut or scissored into 2.5cm / 1 inch strips)
    1 teaspoon garlic infused olive oil
    125 grams chestnut mushrooms (sliced into 5mm pieces)
    250 grams chicken thigh fillets (cut into 2.5cm pieces)
    25 grams plain flour
    ½ teaspoon dried thyme
    1 tablespoon butter
    300 ml hot chicken stock
    1 tablespoon Marsala
    375 grams all-butter ready-rolled puff pastry sheet (23 x 40cm / 9½ x 9½ inch)

Method

1.  Preheat the oven to 220°C/gas mark 7/425ºF. In a heavy-based frying pan, fry the streaky bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the streaky bacon.

2.Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the streaky bacon-and-mushroom pan before adding the floury chicken and all the flour left in the bag. Stir around with the streaky bacon and mushrooms until the chicken begins to colour.
3. Pour in the hot stock and Marsala, stirring to form a sauce, and let this bubble away for about 5 minutes.
4. Take two 300ml / 1¼ cup pie-pots (if yours are deeper, don't worry, there will simply be more space between contents and puff pastry top) and make a pastry rim for each one - by this I mean an approx. 1cm / ½ inch strip curled around the top of each pot. Dampen the edges with a little water to make the pastry stick.
5.  Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two pots.
6. Dampen the rim of the pastry again and then pop on the lid of each pie, sealing the edges with your fingers or the underneath of the prongs of a fork.
7. Cook the pies for about 20 minutes turning them around halfway through cooking. Once cooked, they should have puffed up magnificently.

Curry puff

Curry puff


2 potatoes diced
1 onion diced
a cup of the mix frozen peas mixed with carrots
2 boiled eggs diced
3 sheets of frozen pastry defrozed cut to round shape to your desired size
2-3 tablespoon of curry paste
some salt
1 egg beaten

Heat a wok, add oil. When hot add onion. When fragrant, add the potatoes and stir for 5 minutes. Add the frozen peas and carrots. Stir for a few minutes. Add the curry paste and stir for 2 -3 minutes and covered. Add some water and simmer for around 10 minutes or when the potatoes are soft. Set the mixtures aside to cool.

Spoon some of the mixtures and diced boiled eggs into the center of the pastry and press on the side of the pastry to seal firmly. Brush the side and the puff with some eggs. Bake at 200 C for 15 minutes or till golden. Turn over in to the next side when one is golden during the baking.