Nasi Lemak

Darling loves this and rated it 4.5 out of 5 and commented it by far the much better dish that i whipped up.

Unfolding of the recipe

Ingredients

Rice
2 cups rice (rinse dry)
675ml coconut milk, instead 300ml coconut milk and 375ml water
4 pandan leaves (knotted)
1 stalk lemongrass (bruised)
since coconute milk is reduced, add some sugar to spice it up the reduce sweetness from coconut

Method
Put all ingredients; rice, coconut milk, water, pandan leaves, lemongrass into rice cooker. After 10 minutes, open rice cooker add salt and colouring (if desire) and stir for 1min. Close the rice cooker and allow the cooker to finish cooking the rice, approximately another 5 minutes.


Microwave fried ikan billis
Recipe from Ang's culinary adventures, its super super fast and easy. You have to try it to believe!

Ingredients
A handful or 15g of ikan billis
2 tbsp of oil
1 tsp of chilli powder or curry powder (optional)
salt and pepper to taste

Method
1. Wash Ikan Billis and air dry
2. Add oil and chilli powder
3. Place in microwave for 2 mins, remove and stir, repeat until desired degree of crisp


Fried Turmeric Chicken

Ingredients
chicken wings or chicken drumsticks (desire amount)
Marinate with coriander powder, cumin powder, pepper powder, cinnamon powder, turmeric powder, curry powder, fish sauce, milk, oil, salt and pepper.

Method
1. Marinate chicken for an hour or more
2. Remove from marinate and air dry
3. Deep fry chicken and turn occasionally to cook evenly until crisp and golden brown.
4. Drain on paper towels.

Accompaniments
- groundnuts (fried in 1/2 tps oil)
- cucumber (sliced)
- egg omelet
- egg sambal (see recipe below)
- 1/2 hard boiled egg
- tou kwa (cut each tou kwa into 8 slices, deep fry in vege oil)
- vegetarian ikan bilis (anchovies) (shredded potato slices or yam slices, deep fry until crispy. Add salt to taste)

Play around with any of the above accompaniments, served with coconut rice and sambal chilli for additional spiciness.

Semi-homemade Egg Sambal

Unfolding of the recipe

Ingredients

2 eggs
6 tbsps sambal chilli paste from bottle
1/2 cup coconut milk
2 - 3 tbsps tamarind (assam) juice
salt and sugar to taste (if needed)
2 tbsps oil

Method

1. Hard boil the eggs and shell them.
2. Cut eggs into halves and arrange neatly in a serving dish.
3. Prepare the sambal chilli paste, coconut milk and assam juice.
4. Heat the oil and fry the chilli paste for 2 to 3 mins.
5. Add the coconut milk, assam juice and season to taste.
6. When the sambal is slightly thick, pour over the eggs and serve.

Chocolate Chips Cookies

Drop Cookies

Prep: 1omins. Bake: 12mins. per batch Yield: 18 midsize cookies

Unfolding of the recipe

Ingredients

1/2 cup butter, softened
1/2 cup packed light brown sugar
1/4 cup sugar
1 eggs
1/2 tps vanilla extract
1 1/8 cups all-purpose flour
1/2 tps baking soda
1/2 tps salt
1/2 cup semisweet chocolate chips (more if you like)
1/4 cup chopped pecans (optional)

Method

1. In a large mixing bowl, cream the butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Stir in chocolate chips and nuts (dough will be slightly sticky)

2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350F for 10-12mins or until lightly browned. Remove to wire racks to cool.

Darling loves it!

Savoury Steamed Rice Dumplings

Unfolding of the recipe

Ingredients

Filling

100g chinese dried radish (rinsed)

15g chopped garlic

4 tbsps cooking oil

1/4 tbsps sugar (or season according to your taste)

sesame seed (optional)

Dumpling

150g rice flour

1/2 tbsps caltrop starch

375ml water

1/4 tsp salt

Method

Filling

1. Heat oil. Put in the chinese dried radish and simmer for 40mins over low heat.

2. Add chopped garlic. Stir well and simmer till fragrant. Add sugar and stir well. Turn off the heat.

Dumpling

1. Bring some water with salt briefly. Turn off the heat.

2. Add rice flour and caltrop starch. Stir well. Pour the mixture into a mould. Steam for 15 to 20mins.

To serve

Place the filling on the dumplings. Serve and with sambal (optional)

Above serve 2 people.

Tomato Vinegar Salad

This dish is super easy and simple, ready in just minutes.

All you need Ingredients:

tomatoes of any kind (sliced)

garlic (chopped)

parsley flakes or fresh parsley

extra virgin olive oil

balsamic vinegar

honey

salt and pepper (to your taste)

Method

Combine everything together... and WALLA!

Popiah Filling

Unfolding of the recipe

Ingredients

Filling
1 tbsp chopped garlic
50g shredded carrot
50g shredded bamboo shoot (don't have bamboo shoot, substitute it with more yam bean)
50g shredded black mushrooms
50g dried shrimps (soak for 10min and drain)
100g minced pork
100g shredded yam bean

Filling seasoning
2 tbsps water
2 tsps sesame oil
1/2 tsp cornflour
1/2 tsp sugar, 1 tsp salt (according to your taste)
pinch of pepper

Method

Filling
1. Stir fry chopped garlic in 2 tbsps of oil till fragrant. Add fried shrimps and stir fry till fragrant. Add minced pork and stir well.

2. Add in yam beans, bamboo shoot, mushrooms and carrot. Stir well. Add seasoning and stir further.

3. Set it aside and cool.

Wrapped it with spring roll pastry (you could get it from any chinese supermarket), deep fry it and turns it into fried spring rolls aka fried popiah.

Fried Hokkien Mee

I'm really so glad to have taste the success of my own cooked Hokkien mee, it's always one of my favourite dish.

Darling rated it 4 out of 5. The remaining 1 is room for improvement.

The unfolding of the recipe:

Ingredients

200g hokkien mee

150g Thick Bee-Hoon

50g Bean Sprout

2 Eggs (beaten)

1 tbsp Light soy sauce

1 tbsp Garlic (chopped)

8 Prawns (cooked)

1 Sotong (cooked)

100g Pork belly (cooked in water and shredded) (as pork belly meat is too fatty for me, i substitute it with pork ribs meat instead)

some Chinese chives

750ml Stock

Stock

500g Pork Bones (i used pork ribs and later used the cooked pork ribs meat to substitute the pork belly meat)

3 litres Water

50g Sugar cane (if you don't have sugar cane? in my case, i substitute it with some sugar to give the sweetness)

300g Clams (if you don't have clams? in my case, i substitute it with dried scallops and prawns shell to give the seafoody sweetness)

Seasoning

Rock sugar, Salt

Method

1. Blanch pork bones in hot water. Rinse well. Wash the sugar cane and cut into big pieces. Sock Clams in water for 1hr. Boil pork bones in water for 15mins. Add sugar cane and clams. Boil for 3hrs. Strain the stock. Add seasoning according to your taste.

2. Fry eggs with oil till fragrant. Add a little soy sauce. Stir well. Put in hokkien mee, bee-hoon and bean sprouts. Stir fry further. Add some stock. Stir well and cover the lid. Cook briefly. Stir fry the ingredients till fragrant and dish up.

3. Heat oil in a wok. Fry garlic till fragrant then add some light soy sauce, some stock and fried Hokkien mee from step (2). Stir well. Add prawns, sotong, pork and chinese chives. Stir well and serve with sambal chillies and limes.

Unlike in Singapore where they sell the fresh thick bee-hoon, over here we have to use the instant one. And thank to Shirley for her recommendation.

Futo-maki

Jess passed me a sushi book and i decided to make some sushi rolls.

There are two types of Nori -maki aka rolled sushi: Futo-maki and Hoso-maki

Here i'm making futo-maki,
Futo-maki means "big roll", and contains several ingredients.

Unfolding of the recipe

Ingredients

Fillings:
tamagoyaki aka fried egg (recipe could be found under tempura plate, below)
crab meat
cucumber (thinly sliced)
nori sheet (seaweed sheet)
mayonnaise (optional)
wasabi (optional)

Su-meshi aka vinegared rice
1 cup japanese rice
3 tbsps vinegar
7 1/2 tps sugar
2 tps salt


Making su-meshi :
1. Wash 7ounces/ 1 cup japanese short grain rice thoroughly in cold water. When the water runs clear, drain the rice well and set aside for 1 hour.

2. Put the rice into a deep pan and add 9 fluid ounces/ 1 1/3 cups water. The level of the water should not be more than a third of the depth of the pan.

3. Cover the pan, place over a high heat and bring to the boil. Cook for 5mins, then turn the heat to the lowest setting and simmer the rice for 7-13mins, or until the water has been absorbed. Remove the pan from the heat and set aside. Still covered, for 10mins.

4. Meanwhile, in a small bowl, mix together 3 tbsps japanese rice vinegar with 7 1/2 tps sugar and 2 tps coarse salt. Tip the cooked rice into a wet wooden sushi tub or a mixing bowl. Sprinkle with the vinegar mixture.

5. Using a wooden spatula gently fold the vinegar mixture into the rice. Do not stir. Cooling the rice at the same time, by fanning it, helps to ensure prefect results. Cool before shaping, but do not chill or the rice will harden.

Making rolled sushi:
1. Cover a sushi rolling mat with a toasted sheet of nori, placed shiny side down.

2. Spread the vinegar rice evenly over the nori, leaving a 1/2inch margin on the side farthest from you. Press the rice down firmly.

3. Spread a thin strip of wasabi paste or mayonnaise lengthwise down the center of the rice (optional) and arrange the filling horizontally over it.

4. Roll up the sushi rolling mat from the near side. Squeeze gently to form the filled nori roll, then carefully unwrap the mat.

5. Slice in small pieces just before serving.

6. Done.

Serve with wasabi and soya sauce, *yum* or with more mayonnaise.
Enjoy!

Tempura Plate

My tempura plate consists of: tamagoyaki (fried egg), shrimp, crab meat, carrot.

More of the other varieties:
Meat: raw scallop, calamari, fish - cut into bite size pieces

Veg.: sweet potato, japanese pumpkin, shiitake, eggplant, zucchini, asparagus, green bean, green pepper, broccoli, cauliflower, onion.

Unfolding of how to make Tempura

Preparing tempura pieces:
raw shrimp - shell, devein and butterfly
Drain and pat dry with paper towel. Dust with dry tempura batter mix.

carrot
Cut vegetables into bites size pieces. Drain and pat dry with paper towel.

Preparing tempura batter:
1 cup miyako tempura batter mix (or any brand)
1 cup ice cold water

Combine in bowl and stir until large lumps are gone; do not beat or over mix. Mixture will be lumpy.

Cooking tempura:
1. Using a wide, deep pan or wok, add vegetable oil to measure 2 to 2 1/2 inches deep. Heat oil to 375F.
2. Dip tempura pieces in batter to coat.
3. After dripping off excess, gently slide into oil, cooking only a few pieces at a time; do not overcrowd.
4. Turn occasionally to cook evenly until crisp and light golden brown.
5. Drain on paper towels.
6. Serve hot with tempera dipping sauce or with a light sprinkle of salt and lemon wedges.

Note: For best results, clean to remove batter residue from oil with wire mesh strainer after each frying procedure.

Tempura dipping sauce:
3/4 cup water
1/4 cup soy sauce
1/4 cup mirin (japanese sweet sake) or sherry

Combine all ingredients in saucepan and bring to boil. Remove from heat and pour into shallow bowls. Enjoy with hot tempura.

Unfolding of how to make tamagoyaki

Ingredient:
2 eggs, beaten
1 1/2 tbsps second dashi stock
2 tps sake
1/2 tps salt
vegetable oil. for frying

Method:
1. Mix the beaten eggs, dashi stock, sake and salt in a bowl.
2. Heat a little oil in a frying pan on a medium heat.
3. Pour in just enough egg mixture to cover the base of the pan thinly. As soon as the mixture sets, fold the omelette in half toward you and wipe the space left with a little oil.
5. With the first omelette still in the pan, repeat this process until all the mixture is used.
6. Each new omelette onto a chopping board. Leave to cool, then cut.

*Walla* you got your home-cooked japanese cuisine, the tempura plate!

Mee Rebus

Mee rebus aka Malay noodle.

Ingrediants
Yellow noodles
Bean sprouts
Hard boiled egg
Diced deep fried beancurd
Chopped spring onion
Chopped celery
Deep fried sliced shallot
Sliced green chili (optional)

Sauce
2litres water
400g cooked mashed sweet potatoes
80g chopped dried shrimps
100g chopped shallot
100g chopped garlic
30g chopped turmeric
20g chopped galangal
2 stalks lemongrass (chopped)
4 tbsps ground bean paste
2 tbsps roasted peanuts (crushed)

Seasoning
1 1/2 tsps salt
4 tbsps sugar
1 tps dark soya sauce

Thickening
3 tbsps plain flour
4 tbsps water
*mix well

Method
1. Heat some oil. Fry dried shrimps, shallot, garlic, turmeric, galangal, lemongrass and bean paste till fragrant. Add water and bring to the boil. Add mashed sweet potato.

2. Put in crushed roasted peanuts. Add in seasoning. Stir in thickening glaze. This is the sauce.

3. Cook the noodles and bean sprouts in water. Drain. Put into a bowl. Pour in some sauce from step (2) and top with egg, beancurd, shallots, spring onion, celery and green chilli (red chilli), prawn (optional). Serve.

Kuey Chap

As i don't really enjoy fatty belly pork, pork loin is as good. Another simple and hearty meal.

Unfolding of the recipe:

Ingrediant
4 large soya bean cakes, cut into small squares
2 tbsps oil
2 tbsps sugar
6 cloves garlic, lightly bashed

(A)
2 tbsps light soya sauce
4 tbsps dark soya sauce
225ml (8fl oz) boiling water
1/2 tps salt

605g (21 oz) belly pork pork loin, cut into pieces
10 2 hard-boiled eggs

Method
1. Immerse soya bean cakes in salted water for 5mins, drain and fry in a non-stick pan till lightly browned on all sides. Remove to a dish.

2. Heat a heavy-bottomed aluminium saucepan. Put in oil and sugar and leave till sugar turns a light golden brown. Add garlic, cook for a moment, add (A) and bring to boil. Put in pork and cook briskly for about 2omins or till pork is well done.

3. Add eggs and leave to simmer for another 1/2hr or till pork is tender. Add the fried soya bean cakes 10mins before the pork becomes tender and leave to simmer for 5mins. Serve hot.

4.Cook the kuey chap in water. Drain. Put into a bowl. Pour in some gravy. Top with celery, shallot. Serve.

Note:
Add small amounts of boiling water if gravy thickens before meat is tender.
Kuey chap, a fatter smoother version of kwayteow.

Tau-Suan

I never thought it was so easy to cook, only after i give it a try.

Here the unfolding of the recipe:

Ingredient
250g shelled mungo beans
1bowl sugar
1 bunch pandan leaves
deep fried twisted donghnut

Thickening glaze
5 tbsps caltrop starch (or substitute caltrop starch with cornflour and tapioca flour in equal portions)
6 tbsps water
*mix well.

Method
1. Soak mungo beans for 2hrs. Drain. Steam for 45mins.
2. Caramelize sugar over low heat. Add 1.5litres of water and pandan leaves. Discard the pandan leaves after it boils.
3. Stir in thickening glaze. Add the cooked mungo beans. Stir well. Serve with deep fried twisted donghnut.

The above portions cooked a big pot. Approx. serving 6 to 8ppl.

Minced Pork Dish

I personally like this dish alot.
Is yummy and versatile, not to mention super easy to prepare and cook.

Unfolding of e recipe

Ingredient
250g minced pork
1 chinese mushroom (dice)
1 tsp of ginger (finely chopped)
1 tsp of garlic (finely chopped)
1 tsp preserved vege.
1 chilli padi (finely chopped)
1 star aniseed

Seasoning (A)
2 tbsps light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp shaoxing wine
1 tbsp sweet rice wine
14 tbsps of water (or e water that used to soak e mushroom.)


Method
1. Fry ginger, garlic and star aniseed with 1 tbsp of oil and 1 tbsp of sesame oil.
2. Add minced pork. Stir fry for awhile. Add shaoxing wine. Stir in e remaining seasoning. Bring to the boil.
3. garnish with chopped spring onion (optional)
4. Serve hot.

serve with white rice

or

as minced pork noodle

Steamed Pork Cake with Rice

If you have some minced pork in e fridge and wondering what to cook with it?

Here a minced pork recipe to share!

Is my 1st time giving this recipe a try, is simple and yummy. Darling loves it!

Gotta e recipe from this link. Enjoy!

Unfolding of e recipe

Ingredients for pork cake
minced pork 250g
chinese winter mushrooms (dice)
chinese dried shrimps (finely chopped) (for me, i use fresh prawn)
water chesnuts (dice) (no water chesnuts? in my case, i substitute it with chinese prevesed vege.)

1 chilli padi (finely chopped)

salted black bean (optional)

seasoning
2 tsp light soy sauce
1 tsp tbsp cornflour
1 tsp cooking wine
1 tsp sugar
1 tsp oil

little bit of white pepper, sesame oil and water

Methods
1. combine minced pork, winter mushrooms, dried shrimps, water chestnuts and seasoning.

2. scoop the desire amount of cooked rice in a bowl or claypot.

3. pat the mixture minced pork over the rice, and sprinkle the salted black bean.
4. steam over high heat for 12 minutes or until pork is cooked.

5. garnish with cut spring onion and chopped chilli padi.

Serve 2pax.

If you are using a bowl to steam, cover e bowl with aluminum foil.

Enjoy!

Garlic Parmesan Drumettes & Winglets

Inspired by e garlic parmesan wings from Wingstop, i give it a try!

This dish is super duper easy and yet yummy,
just a little mess from deep frying action.

Unfolding of e recipe:

10 Drumettes
10 Winglets
(washed and patted dry)

Seasoning
Powder garlic
Powder parmesan cheese

Salt

Pepper

.

Method

1. Heat e oil. Fry e chicken drumettes & winglets until golden brown.

2. Sprinkle with salt & pepper, powder garlic and powder parmesan cheese.

.

*Walla*

3. and serve hot.

.

.

Yum yum...

Darling loves this dish alot!

Bak Kut Teh

A big pot of steaming bak kut teh.

How about cooking it e easy way?!
Yeah, you could buy those ready package bak kut teh herbs and spice mix off shelves @ any chinese supermarket (any brand of your liking)

Like this

Oor.. if you would like to cook it from scratch,
Here e unfolding of e recipe:

2.5 litres water
800g pork ribs

Heral ingredients
2 star aniseeds
3g dang-shen
200g garlic
3g cassia bark
30g yu-zhu
2 tbsps peppercorns

Seasoning
2 tsps salt
20g rock sugar
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp pepper

Method
1. Blanch the pork ribs in hot water. Rinse well. Set aside.
2. Bring water to the boil. Put in heral ingredients. Simmer for 30mins. Add pork ribs and seasoning. Simmer for 45mins. Serve.

This another simple dish to cook, you just have to dump all e ingredients in a big pot and cover up lid and just leave it to simmer for about 1hrs+ and e last step season to taste of your liking. How difficult can this be?

You could served it as a 1 dish meal

or with any stir fried chinese veg.

or either salted mustard greens, its goes well with bak kut teh.

if you can't finish e big pot of bak kut, then turns its into a plate of bak kut mee.

enjoys =)

oh-ya and not forgetting a plate of chilli padi with dark soy sauce as dipping. slurp~

Fried Cai-Tou Guo aka Fried Carrot Cake

I was so damn happy!
Its taste so yummy then what i've expected. Yummio~

Cai tao guo for you???
I can cook it from scratch now. Yeah, baby!

Unfolding of e recipe:

Cake
350g white radish (shredded)
5 tbsps cooking oil
1/2 tbsp chopped garlic
3 tbsps chopped dried shrimps (optional)(in my case i opt it out)

Seasoning
600ml water
1tbsp sugar
1/2 tbsp salt
pinch of pepper

Thickening glaze
500ml water
350g rice flour
25g caltrop starch

Method
1. Heat oil. Stir fry garlic and dried shrimps until fragrant. Add shredded white radish and stir fry. Add seasoning and stir well. Stir in thickening glaze when it boils. Cook until the sauce thickens. Then pour the mixture into 8 x 8 x 2-inch mould. Steam for 45mins.


White or black carrot cake for you?
Here both recipes

Fried radish cake ingredients (white)
200g white radish cake (cut into cubes)
1/2 tbsp chopped garlic
1tbsp preserved dried radish (rinsed)
2 eggs (beaten)
1 tbsp fish sauce
belacan chilli paste
spring onion
chinese parsley (optional)

Method
1. Heat 2 tbsps of oil in a non-stick pan. Stir fry the chopped garlic and preserved dried radish till fragrant.
2. Add white radish cake and fish sauce. Stir fry for awhile. Add eggs and fry till both sides crispy. Sprinkle with spring onion. Serve with belacan chilli paste.
* add chinese parsley to enhance the flavour.



Fried Cai-tou guo ingredients (black)
200g white radish cake (cut into chucks)
1/2 tbsp chopped garlic
1 tbsp preserved dried radish (rinsed well)
2 eggs (beaten)
1 tbsp hoi sin sauce
spring onion
*sweet dark soy sauce (personal i like my cai-tou guo to be very dark, so i add in sweet soy sauce to darker it)

Method
1. Heat 2 tbsps of oil in a non-stick pan. Stir fry the chopped garlic and preserved dried radish till fragrant.
2. Add white radish cake and fish sauce. Stir fry for awhile. Stir in eggs. Stir fry till fragrant. Turn off the heat. Add hoi sin sauce and stir well. Garnish with spring onion. Serve.
* add chinese parsley to enhance the flavour

Braised Pork Trotter

I used this recipe to cook my lor bak.

Super easy and yummy! and it's taste just so authentic. Similar to those that i could find it in hawker center. The only different is less oily. Yo~

This is a one hearty meat dish that could definitely complete your meal .

Unfolding of recipe:

1 pork trotter (cut into pieces) (for me i used pork loin instead of pork trotter, that why i called it lor bak)
5 slices young ginger
8 cloves garlic
1 star aniseed
1 tbsp shaoxing wine

Seasoning
1 litre water
1/2 tsp salt
2 tsps sesame oil
2 tsps light soy sauce
2 tsps sugar
1 tbsps dark soy sauce
1 tbsps oyster sauce
pinch of pepper

Method
1. Fry ginger and star aniseed with 2 tbsps of oil.
2. Add pork trotter. Stir fry for awhile. Add shaoxing wine. Stir in seasoning and garlic. Bring to the boil and turn to low heat. Simmer for 1 1/2 hrs. Serve.

See it for yourself, isn't this recipe so simple.
Not to mentioned with e add bonus... delicious.

Served it together with small chilli padi, oooh one word "BEST!"

cooked it with just meat, or throw in tou fu and hard boiled eggs.

You could also throw in 1 cinnamon stick to enhance e favour.

Crispy Noodles with Seafood

This is one of e first few dishes that i've try out.
and... with my 1st attempt, i managed to wow darling with it. =)

I've classified this dish as a simple and easy recipe.

Unfolding of e recipe:

1 piece egg noodles
1/2 tbsp chopped garlic
5 prawns
5 slices fish fillet
50g sotong (sliced)
1 tbsp black mushrooms (shredded)
1 tbsp carrot (sliced)
Cai-xin (cut into sections)
1 egg

Sauce
500ml stock
pinch of pepper
1/2 tsp light soy sauce
1 tsp oyster sauce
1/4 tsp salt

Thickening Glaze
3 tbsps cornflour
4 tbsps water
*mix well

Method
1. Deep fry e egg noodles in warm oil till golden brown and crispy. Drain and arrange on a plate.
2. Fry chopped garlic in 1 tbsp of oil until fragrant. Add the sauce. Bring to the boil. Put in the mushrooms, carrot, prawns, fish fillet, sotong and cai-xin.
3. Bring to the boil again. Add thickening glaze. Stir well. Add egg and stir well. Then pour over a bed of crispy noodles on a plate. Serve.

*oh-ya pls ignore e plate of sweet 'n' sour meat ball. =P

Ophe's Wonton Recipe

Ophe passed me some of her wrapped wonton that she'd made and it was so yummy. So i gotta this recipe from her.

Unfolding of Ophe's wonton recipe:

Ingredients

250g Prawns
4 Dried Chinese Mushrooms
250g Minced Pork
1 teaspoon salt
1 tablespoon soy sauce
1 teaspoon sesame oil
2 spring onions, finely chopped
1 teaspoon grated fresh ginger
2 tablespoons finely slice water chestnuts
1 X 250g (8oz) packet wanton wrappers

Method
1. Peel, devein and finely chop the prawns
2. Cover the mushrooms with hot water and soak them for 20mins, drain and squeeze to remove excess liquid, remove stems and chopped the caps finely
3. Thoroughly combine the prawn meat, mushrooms, pork, salt, soy sauce and sesame oil, spring onion, ginger, and water chestnuts
4. Work with one wanton at a time, keeping the remainder covered with a clean, damp tea towel to stop them from drying out
5. Moisten the edges with, fold it into half diagonally and bring the 2 points together
6. Place the won tons on a dusted plate with flour to prevent sticking

Note: Wanton can be prepared 1day ahead , stored and covered in the refrigerator. Wrap any leftover sheets in clingwrap and freeze.

Cook it in soup or deep fried

served it as soup wonton mee or as fried wonton mee

Stewed Noodles in Hokkien Style

This is also one recipe found in this wonderful Singapore Hawker Food recipebook.

This dish is my dad favourite.
Back in Singapore, he loves to tabao this mee as supper.

And now that i can cooked this dish. I'm so happy.

Shall cooked this mee to impress them when i'm back.

Unfolding of recipe:

(A)

500g yellow noodles

1/2 tbsp chopped garlic

(B)

some cai-xin

5 slices lean pork

5 slices fish meat

5 prawns

5 slices sotong

(C)

1 egg (beaten)

Sauce

500ml stock

2 tsps light soy sauce

1 tsp oyster sauce

1tbsp dark soy sauce

some sesame oil

pinch of pepper

Thickening Glaze

3 tbsps tapioca flour

4 tbsps water

*mix well

Method

1. Fry chopped garlic in 1 tbsp of oil till fragrant. Add the sauce, (B) ingredients and yellow noodles. Cover the lid. Simmer for 5mins.

2. Put on beaten egg, thickening glaze and a little bit sesame oil. Stir well. Serve.

* Dusting e fish fillet with tapioca flour and then rinsing with water helps remove the fishy smell and makes the fish less likely to break in the cooking process.

served it with preserved green chilli from Jess =)

Char Siew aka BBQ Pork

I love this Singapore Hawker Food recipebook that i'd brought over.

Thank goodness to this wonderful recipebook that have eased most of my cravings for local s'pore food.

Charsiew is one of them. aka BBQ pork.

Unfolding of recipe from this recipebook:

450g pork belly (cut into long strips) (for me i used porkloin, less fatty)
150 ml water (this step is optional, if you oven boiled e pork…just skip this)
1tbsp light soy sauce
½ tbsp sesame oil
red food colouring
3 cloves garlic (chopped)
4 tbsps sugar
1 tsp pepper
½ tsp salt
1 tbsp char siew sauce
½ tbsp shaoxing wine
1 tsp dark soy sauce
½ tbsp cooking oil

Recipebook method:
1. Marinate meat with all ingredients and leave it for 3 to 4 hrs (or overnight)

2. Put all e ingredients into pot. Cook over medium heat and bring to e boil. Turn to medium-low heat after boiling. Stew till e meat is slightly burnt.

My method
1. Follow as step 1
2. Now instead of using a pot, pop e marinated pork into e oven and broil it over high temperature. Check for burning. Cooking time approx. 40mins depending on e temperature of your broiler.

used it to fried bee hoon

or

topped it off on mee poh or mee kia as charsiew mee.

Pandan Chicken Rice.

Gotta this recipe from my Healthy Temptations cookbook.

I love this recipe is so simple and it's taste just so authentic.

The below recipe serves 4-6, as we are a small family of 2pax. i reduced e portions to half e serving for 2.

Unfolding of e recipe:

Ingredients

1 hen (approx. 2kg) (for me 1kg of whole thighs or just drums)

3 thumb-size ginger (skin peeled)

6 cloves of garlic (smashed with skin)

6 small red onions (peeled and slightly smashed)

2 pandan leaves (washed and knotted)

1 teaspoon of salt or sea salt

1 chilled cucumber (peeled and sliced)

15 pieces of ice cubes

Marinating oil

3 teaspoon, light soy sauce, 2 teaspoons sesame oil

Method

Rinse and dry hen, Rub salt over the hen and cavity. Set aside for half hour. In the cavity, stuff garlic, ginger, small red onions and pandan leaves. (for me since i'm using thighs and drums i stuff e ingredients under e skin). Boil sufficient water to immerse the whole hen in a big pot. Cover the pot and simmer for 15mins on low heat. Turn off the heat and allow to simmer for another 15mins. Prepare a separate pot with ice cubes and enough water to immerse the whole hen. Dip the hen in and out of the cold water 10times. Rub the oil onto the whole hen and hang dry. Remove all ingredients from cavity and allow hen to set for half hour before cutting. Serve with pandan chicken rice, chilled cucumber and chilli.

Ingredients for rice (for serving of 2pax, all portions reduce by half)

4 cups rice

3 1/2 cups chicken stock

3 tablespoon olive oil

5 cloves of garlics (peeled and finely chopped)

1 sliced ginger

5 small red onions (peeled and finely chopped)

5 pandan leaves blended with 1/2 cup water. Drained. (i skipped this part and add e whole pandan leaves in)

1 teaspoon salt

Method

Heat olive oil and stir fry garlic, red onions and ginger till fragrant. Add rice and stir for 1min. Put all ingredients into rice cooker, add pandan juice and chicken stock to cook.

Ingredients for chilli sauce (this is good!)

30 chillies (small)

8 cloves of garlic (skinned)

4 stalks of lemongrass (6cm from end to stalk)

1/2 teaspoon salt

1 green lime (juiced)

1/2 cup boiling hot chicken stock

Method

Blend chilli, garlic, lemongrass and salt. Add 1/2 cup of chicken stock. Squeeze lime juice for taste.

Nutrition value

Selenium, niacinamide, folic acid, biotin, vitamin B1,C, iron, zinc.

served with your choice of rice or white porridge

Easy Simple Microwave Chicken Claypot Rice

Looking for simple home-cooked food? This microwave chicken claypot rice is a sure hit that you won't wana to miss! I was amazed by how simple this dish can be and on e other hand it's taste good.

I've always thought that claypot rice is a hassle dish to cook but not until you give this microwave claypot rice a try!

Gotta e recipe from this author my little cyberspot.

The unfolding of recipe:

Ingredient

3 chicken thighs (with bone)(for me without bone), chopped into 10-12 small pieces

2 "lapcheong" a.k.a. chinese barbecued sausage

Handful of chinese mushrooms, soaked in warm water for 20 minutes

1 tb sesame oil

2 tb chinese wine

2 tb dark soya sauce

1 tb light soya sauce

Handful of lettuce, shredded into long strips (i skipped this and sometime i throw in chinese veg. caixin)

1 cup of rice & 1.5 cups of water*

1. Marinate chicken thigh meat with the sesame oil, chinese wine and soya sauces. Put in fridge while preparing the rest of the ingredients.

2. Remove stems from mushrooms & slice in half.

3. Slice "lapcheong" into thick slices.

4. Boil the rice in rice cooker. After 15 minutes **, open rice cooker & add chicken thigh meat. Be sure to flick off excess marinade before putting meat in. *** Then, add the "lapcheong" and mushrooms on top. Close the rice cooker and allow the cooker to finish cooking the rice, approximately another 5 minutes.

5. Open the rice cooker & be enthralled by the amazing smell. Stir up the rice & all the ingredients and serve immediately on a bed of shredded lettuce. (This recipe serves two)