Tuesday, 31 December 2013
Tuesday, 24 December 2013
Saturday, 21 December 2013
Used Penny Chai's recipe. Excellent.
1 lemon grass - white part only
2cm of galangal
2cm of tumeric
3 cloves of garlic
4-5 small onions
7 dried chilies - soaked with warm water
3 tablespoon oil
Put in the Grinder and grind till fine.
3 Tablspoon of curry powder
some salt and some sugar (1/2 tsp)
2-3 sprigs of curry leaves
200 ml of coconut milk
some fish sauce
600g of prawn - shells remove, clean and de-vine- slightly cook in a wok with hot oil. Remove and drain the oil.
In a wok, add some oil. When hot add the grinded spices. Cook till the oil slightly floated on the surface
Add the curry powder , the curry leave, salt and sugar. Stir fry till fragrant. Add the prawn and stir for a minute. Add the coconut milk. Lower the heat and bring to simmer for about 5-7 minutes. Sprinkle some fish sauce. Adjust. Serve with white jasmine rice.. Yum!!
Some glutinous rice flour with warm water . Form into a smooth dough. For the pink layer, we use strawberries jam mix with some warm water and the glutinous rice flour and form a dough. The green portion - form using the pandan essence.
The ginger syrup - Boil a pot of water, add the ginger - a few slices and the brown sugar. Adjust to the taste that you preferred. Bring to boil and simmer for 10 minutes. Add the Tang yuan and bring to boil. When the Tang yuan float to the surface, it is ready to be served.
Monday, 9 December 2013
recipe slightly modified from Kitchentigress blog:
CHICKEN SATAY & PEANUT SAUCE
4 tbsp coriander seeds
4 tsp cumin seeds
20 shallots (120 g)
4 cloves garlic (25 g)
8 stalks lemon grass, tender part only, washed, and roughly chopped
4 slices galangal, washed, and roughly chopped
1 tsp turmeric powder, or ¼ thumb size piece turmeric
2 tsp salt
¾ cup sugar - I reduced the sugar to 1/2 cup only.
2 tsp dark soya sauce (I replaced with light soy sauce) and add 1 tbsp of Kecap Manis
1 kg boneless and skinless chicken thighs, washed, dried, and cut small, bite size
8 tbsp oil
40 skewers, soaked in water overnight
Satay peanut sauce
60 g assam (tamarind), mashed with ½ cup warm water and drained; seeds discarded
250 g toasted peanuts, skinless, and roughly chopped
250 g toasted peanuts, skinless, and finely ground
50 g shallots (8 pieces), roughly chopped
25 g garlic (4 cloves), roughly chopped
2 stalks lemongrass, tender part only, roughly chopped
4 thin slices galangal, roughly chopped
2 tbsp chilli powder, or to taste, mixed with an equal amount of water
6 tbsp vegetable oil
60 g palm sugar, roughly chopped
60 g sugar (4 tbsp)
½ tbsp salt
Garnish – all in thin, bite size wedges
¼ cup red onion, layers separated
½ cup pineapple
½ cup cucumber
To marinate chicken, toast coriander and cumin seeds over medium/low heat till toasty. Whilst still hot, pound or blend with shallots, garlic, lemon grass, galangal and fresh turmeric (if using) to a smooth paste. Mix with remaining ingredients for marinade. Refrigerate for 10-24 hours, covered.
To make satay sauce, place peanuts and assam water in a pot. Top up with water to cover peanuts by 3 cm (1 inch or so). Bring to a boil. Simmer gently for about 20 minutes, covered.
Whilst peanuts are simmering, pound or blend shallots, garlic, lemongrass and galangal to a smooth paste. Fry paste with chilli powder in hot oil over medium heat till fragrant and colour darkens.
Add to peanut mixture together with palm sugar, sugar and salt. Stir to mix thoroughly. Bring back to a boil, and simmer gently for 10 minutes. Reduce sauce or add more water as necessary to get a thick consistency. Taste and adjust seasoning if necessary. Turn off heat.
Saturday, 7 December 2013
Slow-Cooked Roast Pork
BBQ sauce :
1 cup of ketchup, 1 cup vinegar, 1/2 cup dark corn syrup, 2 teaspoon sugar, 1/2 tsp salt, 1/4 tsp garlic powder,1/4 tsp onion powder, 1/4 tsp tabasco sauce
Combine all of the ingredients for the BBQ sauce in a pan and over hig heat. Blend till smooth. When the mixture come to boil, reduce the heat and simmer uncovered. After 30-45mins when the sauce thicken, remove from heat.
1 kg of pork shoulder
Add the BBQ sauce with some sweet chili sauce
Add the sauce Pork shoulder. Coat evenly. Sprinkle with some roasemary and sea salt.
Cover and put to oven to roast for 4-5 hours at 110C. constantly turn over to ensure that the gravy evenly coat the pork.
Remove and serve with salad of your choices and drizzle with the sauce.. Very the yum.
Wednesday, 4 December 2013
Grilled char Siew wings.. 叉烧烤翅
2 tablespoons Lee Kum Kee Char Siew sauce
1 tablespoon plum sauce
1 tablespoon oyster sauce...
some soy sauce
1 tablespoon of minced garlic
some sesame oil
Marinate and leave aside at least an hour
Grill at 175C for 10 mins. Increase the temperature to 220C and grill for another 15 mins. Flip over and grill at 220c for 10 minutes.
Grilled soy chicken wings-烤豆油鸡翅
marinate 1 kg of chicken wings with Lee Kum Kee Chicken Marinade, some minced garlic, a tbsp of sesame oil, little salt and a tbsp of shaoxing wine. Set aside for an hour.
Set the oven at 125C . Grill the wings at 125C for 10minutes. Brush the wings with some oil. Increase the temperature to 220C and grill for another 10 minutes. Turn over and bake for about 10 mi...nutes. Done.
Curry fish - using yoghurt
Recipe from food.com. I replace the coconut and assam with the greek yoghurt
1 whole fish heads, cut into 2 or 600 g fish steaks ...
10 g ginger, thinly shredded
3 garlic cloves, thinly sliced
3 onions, thinly sliced
5 tablespoons curry paste (recipe follows)
3 Tomatoes, quartered
6 red chilies, slit into half lengthwise
6 green chilies, slit into half lengthwise
2 -3 sprigs curry leaves
1/2-1 teaspoon salt
1 tablespoon sugar
1 tablespoon tamarind paste, diluted with
1/2 cup water - Did not add in my recipe.
1 cup coconut milk (regular not the lite version) - I replace with Yoghurt
curry powder (Seeds Mixture)
250 g coriander powder
60 g cumin powder
150 g chili powder
30 g turmeric powder
20 g black pepper
10 g ground fenugreek
5 tablespoons sunflower oil
1Wash the fish head or fish steaks and pat dry. Keep aside.
2Heat oil in a wok or saucepan, add curry seeds mixture and ginger and stir fry over high heat for two to three minutes till the seeds pop.
3Cool slightly then pulse in a food processor to create the paste.
4In the same wok or sauce pan with the remaining oil, add garlic and stir fry till lightly browned.
5Add the curry paste and stir fry till fragrant and cooked.
6Add the onions and stir fry briefly for about one minute.
7Put in half of the coconut milk, bring to a boil, remember to keep stirring to avoid curdling.
8Add the fish, cook for 10 minutes before adding the remaining coconut milk and the tamarind juice.
9Add the tomatoes, red chilli, green chilli, curry leaves, salt and sugar.
10Simmer gently for about five to eight minutes or until the sauce is thickened to a desired consistency and the fish is cooked through.
11You may add more liquid if there is not enough gravy.
12Serve with steaming hot rice.
Sesame Ginger Chicken-姜丝麻油鸡
Ginger (i used around 3x2inch) - cut to fine strips
3-4 tablespoon of sesames oil...
1 tablespoon of cooking oil
3-4 cloves of minced garlic
a bunch of strips black fungus
1kg of chicken winglets (chop into 2)
2-3 tablespoon of the light soy say
1 tbsp of the dark soy sauce
2 tablespoon of the shaoxing wine.
In a hot add the sesame oil and the cooking oil. Fried the ginger till it is crispy. Remove half of them and set aside
In the same oil, add the garlic and stir fry. Add in the chicken and fry till the chicken is slightly brown.
Add in the light soy sauce and dark soy sauce. Mix well. Add in the fungus and mix well. Add enough water to slightly cover the chicken. Covered the wok and simmer in low heat for 25-30 minutes. Remove the cover and add in the shaoxing wine. Stir for a minutes to 2. adjust the taste according . Remove and serve with the fried gingers.
1.5kg easy-carve leg lamb
1 tablespoon olive oil
1 1/2 tablespoons wholegrain mustard...
2 tablespoons honey
2 garlic cloves, crushed
1 tablespoon chopped fresh rosemary leaves
( i added some sweet chili sauce)
Marinate the lamb with the above and leave overnight. Season with some salt. Warpped with a baking paper and put to the oven to roast for half an hour at 200C. Un wrapped the baking paper and roast for an hours at reduce temperature at 180C for an hour till middle or until cooked to your likings
Chicken Chop with egg
recipe from http://cheah2009.blogspot.com.au/2010/05/chicken-chop-with-oyster-sauce.html
Marinade for chicken (marinate for a couple of hours, best overnight)
1 tsp each - sesame oil, oyster sauce, sugar
1/2 tsp each - salt, light soya sauce, Shaoxing wine
1/4 tsp dark soya sauce
Dash of pepper
3/4 cups water
2 tsp oyster sauce
1/2 tsp sugar
1/4 tsp dark soya sauce
1.1/2 tsp cornflour + 1 Tbsp water for thickening
Salt to taste
Cook the chicken bones with 3/4 cup water for about 1/2 an hr. to make stock. Discard the bones.
Add in the sauces, sugar, thickening. Fine tune the taste to your liking. Set aside.
Heat up a pan and fry the eggs. Dish out.
In the same pan, add in some oil and pan fry the chicken pieces, flipping over, till thoroughly cooked.
Dish out and put on serving plate. Pour sauce over.
Garnish with some salad and serve hot.
1茶匙 - 麻油，蚝油，糖
1/2茶匙 - 盐，生抽，绍酒
Fried oyster - 蚝煎
recipe from http://www.singaporelocalfavourites.com/2009/10/oyster-omelette-recipe.html
Ingredients for Oyster Omelette:
•10 large fresh oysters
•2 Tbs cornflour
•1 Tbs rice flour
•8 Tbs water
•1 Tbs oil
•2 cloves garlic, finely chopped
•3 eggs, beaten
•1 Tbs soy sauce
•1 Tbs sake rice wine
•1 pinch white pepper
•5 sprigs coriander, to garnish
•1 spring onion, for garnish
•Wash the oysters in cold water and drain well.
•Mix both cornflour and rice flour together with the water to make a fairly thin batter.
•Heat a large heavy frying pan until very hot and add oil. Pour in the batter and cook for about 15 seconds until batter is half set before adding in the eggs.
•When the eggs are almost set, make a hole in the centre by pushing the egg and batter mixture to the side of the pan. Pour in a little more oil and fry the garlic for a few seconds.
•Mix, then season with soy sauce, sake and pepper. Add oysters and cook just long enough to heat through.
•Garnish and serve immediately with fresh coriender leaves and spring onions.
Note: As the oyster has such a delicate flavour, oysters are best eaten raw unless they are cooked very lightly in a matter of minutes or seconds.
•3 whole Large Red Chillies
•1 slice 2 mm thick young Ginger
•1 clove garlic
•2 tbsp vinegar
•1 tbsp hot water
•1/2 tsp sugar
•Salt to taste
1.Throw all ingredients into a mortar and pestle or a blender, blend until you get a sauce like consistency and taste. Serve with oyster omelette.