Ingredients:
300g dried noodle (1 big package)
5 black mushrooms
150g prawn meat (buy 300g, remove shell & veins)
150g chicken meat
200g mustard leaf (choy sam)
½ tbsp chopped garlic
Serving sauce:
2 rice bowls chicken stock (1 bowl = 300ml water)
1 tsp salt
1 tsp sugar
1 tbsp oyster sauce
some pepper powder
some sesame oil
Method:
1. Soak mushroom until soft, add little bit of conflour and little bit of salt, wash with water, squeeze out water, and then cut shreds.
2. Marinade prawn with some pepper, ¼ tsp salt & 1 tsp corn flour for 15 minutes.
3. Cut chicken meat into shreds, marinade with some pepper, 2 tsp light soya sauce & 1 tsp cornflour for 15 minutes.
4. Boil noodle in hot water till soft and rinse in tap water and drain well.
5. Parboil chicken shreds & prawn meat in hot oil & add in sesame oil when is about to cook, remove and drain well.
6. Heat wok with 1 tbsp oil, fry garlic till fragrant, add in:
- mushroom
- vegetable stem
- chicken shreds
- wine
- serving sauce
- prawn
- 2 tbsp water + 1 tbsp cornflour
7. Lastly add in noodle stir evenly.
Tuesday, January 31, 2006
Saturday, January 28, 2006
My reunion dishes (no recipe)
What i had for this year reunion dinner.
1. steamboat - base using 1 dried octopus, 200g pork rib, 1 preserved szechuan vegetable and 10 pieces dried mushroom, 5 litres of water then cook it for 3 hours. Then next day reboil it again at least cook 2 days before the actual day. The base was so tasty, no need to add soya sauce, or pepper to taste.
2. Prawn paste middle wing
3. fried leeks with clams & tau kwa
4. nepali curry chicken
5. steamed crab
6. deep fried tay's seaweed chicken & crispy chicken
1. steamboat - base using 1 dried octopus, 200g pork rib, 1 preserved szechuan vegetable and 10 pieces dried mushroom, 5 litres of water then cook it for 3 hours. Then next day reboil it again at least cook 2 days before the actual day. The base was so tasty, no need to add soya sauce, or pepper to taste.
2. Prawn paste middle wing
3. fried leeks with clams & tau kwa
4. nepali curry chicken
5. steamed crab
6. deep fried tay's seaweed chicken & crispy chicken
Thursday, January 26, 2006
Beancurd In Hot Plate (Tie Pan Doufu)
Ingredients:
3 egg beancurd
100g prawn meat (buys 200g, remove shells and veins, drain well)
100g mince pork
1 egg
1 stalk spring onion (cut into small pieces)
1 tbsp hot bean paste
2 tsp chopped garlic
Serving sauce:
1 rice bowl water or chicken stock
2 tsp light soya sauce
1 tsp sugar
some pepper powder
some sesame oil
To marinade prawn meat:
¼ tsp sugar }
¼ tsp salt } for 15 min
pepper powder }
1 tsp cornflour }
To marinade mince pork:
1 tsp ginger juice }
1 tsp wine } for 15 min
2 tsp light soy sauce }
pepper powder }
After 15 min, add in:
1 tsp corn flour
some sesame oil
Beaten egg for hot plate:
2 eggs }
1 tsp water } mix well
1 tsp cornflour }
some pepper powder }
Method:
1. Cut each egg beancurd into 6 pieces and drain well.
2. Deep fry egg beancurd few at a time till golden brown, drain well for later use.
3. Heat wok with 1 tbsp oil, fry the garlic and hot bean paste till fragrant, add in mince pork stir evenly, on high heat and sprinkle some wine, follow up the serving sauce, add 2 tsp cornflour + 2 tsp water to thicken the mixture, add in prawn & well fried beancurd till cook.
4. Heat hot plate with 1 tsp oil, pour in beaten egg (covers the whole hot plate & do not stir). Pour the above item on the hot plate, sprinkle some spring onion and serve it hot.
3 egg beancurd
100g prawn meat (buys 200g, remove shells and veins, drain well)
100g mince pork
1 egg
1 stalk spring onion (cut into small pieces)
1 tbsp hot bean paste
2 tsp chopped garlic
Serving sauce:
1 rice bowl water or chicken stock
2 tsp light soya sauce
1 tsp sugar
some pepper powder
some sesame oil
To marinade prawn meat:
¼ tsp sugar }
¼ tsp salt } for 15 min
pepper powder }
1 tsp cornflour }
To marinade mince pork:
1 tsp ginger juice }
1 tsp wine } for 15 min
2 tsp light soy sauce }
pepper powder }
After 15 min, add in:
1 tsp corn flour
some sesame oil
Beaten egg for hot plate:
2 eggs }
1 tsp water } mix well
1 tsp cornflour }
some pepper powder }
Method:
1. Cut each egg beancurd into 6 pieces and drain well.
2. Deep fry egg beancurd few at a time till golden brown, drain well for later use.
3. Heat wok with 1 tbsp oil, fry the garlic and hot bean paste till fragrant, add in mince pork stir evenly, on high heat and sprinkle some wine, follow up the serving sauce, add 2 tsp cornflour + 2 tsp water to thicken the mixture, add in prawn & well fried beancurd till cook.
4. Heat hot plate with 1 tsp oil, pour in beaten egg (covers the whole hot plate & do not stir). Pour the above item on the hot plate, sprinkle some spring onion and serve it hot.
Belly Pork in Clay Pot
Ingredients:
800g belly pork or ribs
1 star anise
3 slices ginger
3 stalks spring onion (don’t cut)
5 garlic (smash)
Serving sauce:
3 tbsp dark soya sauce
3 rice bowls hot water
4 tbsps black glutinous rice wine
2 tsps sugar
Method:
1. Put star anise, ginger, spring onion and garlic together into a pot.
2. And add in belly pork or ribs and serving sauce into the pot.
3. Cook over high heat until boil, then turn to low heat for 1 hour 10 minutes, lastly change to medium heat to thicken the sauce.
4. Remove star anise, ginger & spring onion, transfer the belly pork to serving plate for serve.
800g belly pork or ribs
1 star anise
3 slices ginger
3 stalks spring onion (don’t cut)
5 garlic (smash)
Serving sauce:
3 tbsp dark soya sauce
3 rice bowls hot water
4 tbsps black glutinous rice wine
2 tsps sugar
Method:
1. Put star anise, ginger, spring onion and garlic together into a pot.
2. And add in belly pork or ribs and serving sauce into the pot.
3. Cook over high heat until boil, then turn to low heat for 1 hour 10 minutes, lastly change to medium heat to thicken the sauce.
4. Remove star anise, ginger & spring onion, transfer the belly pork to serving plate for serve.
Steam Stuffed Fish Ball Soya Bean-Curd
Ingredients:
3 rolls beancurd
18 fish ball
30g green peas
½ red carrot
2 stalks spring onion
1 egg
100g prawn meat
2 chopped garlic
Serving sauce:
1 ½ rice bowl chicken stock or water
1 tsp salt
some sesame oil
some pepper powder
Method:
1. Cut each of bean curd roll into 6 section, make a hole in the centre.
2. Place one fish ball onto each bean curb hole and steam for 5 minutes over high heat.
3. Cut red carrot, spring onion into small cube.
4. Remove shell & veins from prawn. Marinade prawn with ¼ tsp salt, ¼ tsp sugar, ¼ tsp corn flour, some pepper powder and ½ tsp sesame oil for 15 minutes.
5. Heat wok with some oil, fry garlic till fragrant, add in carrot, green peas, 1 tbsp wine and serving sauce till boil, add in prawn meat and cornstarch (2 tsp corn flour + 1 tbsp water) to thicken the mixture. Turn to low heat and pour in egg mix well, then pour the mixture on top of the bean curd, sprinkle spring onion.
3 rolls beancurd
18 fish ball
30g green peas
½ red carrot
2 stalks spring onion
1 egg
100g prawn meat
2 chopped garlic
Serving sauce:
1 ½ rice bowl chicken stock or water
1 tsp salt
some sesame oil
some pepper powder
Method:
1. Cut each of bean curd roll into 6 section, make a hole in the centre.
2. Place one fish ball onto each bean curb hole and steam for 5 minutes over high heat.
3. Cut red carrot, spring onion into small cube.
4. Remove shell & veins from prawn. Marinade prawn with ¼ tsp salt, ¼ tsp sugar, ¼ tsp corn flour, some pepper powder and ½ tsp sesame oil for 15 minutes.
5. Heat wok with some oil, fry garlic till fragrant, add in carrot, green peas, 1 tbsp wine and serving sauce till boil, add in prawn meat and cornstarch (2 tsp corn flour + 1 tbsp water) to thicken the mixture. Turn to low heat and pour in egg mix well, then pour the mixture on top of the bean curd, sprinkle spring onion.
Chilli Sotong
Ingredients:
1 kg sotong
20 cents assam OR 2-3 pieces dry assam (add water to get ½ bowl of assam water and sieve)
¾ tsp salt
3 tsp sugar
2 tbsp tomato paste
4 tbsp cooking oil
12 dried chillies }
14 small onions }
1 inch langkuas } blend spices together
3 cloves of garlic }
½ inch kunyit }
¼ inch belachan
Method:
1. Soak dried chillies, remove seeds, cut into pieces and boil in boiling water, remove and drain well.
2. Remove sotong eyes, mouth (at the centre of the head), black bag and white bag (next to black bag).
3. Have some slight slices on both side of sotong’s body (do not cut through).
4. Put sotong’s head into sotong’s body and secure it with tooth pick.
5. Heat wok, fry sotong without oil until ¾ cooked over medium fire (if
too dry, add in a bit of oil).
6. Fry blended spices for 10 minutes, in between add in some oil and belachan and
fry for another 5-8 minutes.
7. Add in tomato paste and fry for 5 minutes.
8. Add in assam water and sugar and fry for 5 minutes.
9. Add sotong and fry for 5 minutes, mix well.
1 kg sotong
20 cents assam OR 2-3 pieces dry assam (add water to get ½ bowl of assam water and sieve)
¾ tsp salt
3 tsp sugar
2 tbsp tomato paste
4 tbsp cooking oil
12 dried chillies }
14 small onions }
1 inch langkuas } blend spices together
3 cloves of garlic }
½ inch kunyit }
¼ inch belachan
Method:
1. Soak dried chillies, remove seeds, cut into pieces and boil in boiling water, remove and drain well.
2. Remove sotong eyes, mouth (at the centre of the head), black bag and white bag (next to black bag).
3. Have some slight slices on both side of sotong’s body (do not cut through).
4. Put sotong’s head into sotong’s body and secure it with tooth pick.
5. Heat wok, fry sotong without oil until ¾ cooked over medium fire (if
too dry, add in a bit of oil).
6. Fry blended spices for 10 minutes, in between add in some oil and belachan and
fry for another 5-8 minutes.
7. Add in tomato paste and fry for 5 minutes.
8. Add in assam water and sugar and fry for 5 minutes.
9. Add sotong and fry for 5 minutes, mix well.
Ayam Pong Teh
Ingredients:
1200g chicken wings or chicken thigh (Cut into pieces)
1 kati (600g) potatoes (peel off the skin and cut into pieces)
30 small onions }
6 cloves of garlic } blend these spices together
3 tbsp tau cheo* }
3 tbsp dark soya sauce
2 tbsp cooking oil
1 tbsp ground pepper
2 cups of plain water
Method:
1.Wash chicken with some salt.
2.Heat the wok, pour some oil and deep fry the potatoes.
3.*Use only tau cheo, not the sauce.
4.Put tau cheo into the blending machine first, then add in garlic and onions, and blend together.
5.Pour 1 tbsp of oil and fry the blended spices for 5 minutes.
6.Add in pepper and fry for another 5 minutes.
7Add in chicken and fry for another 5 minutes.
8.Add in dark soya sauce and water, continue to fry for 5 minutes.
9.Add in sugar and fry for 5 minutes.
10.Add in deep fried potatoes and fry until gravy is thicken (fry about 10 minutes).
1200g chicken wings or chicken thigh (Cut into pieces)
1 kati (600g) potatoes (peel off the skin and cut into pieces)
30 small onions }
6 cloves of garlic } blend these spices together
3 tbsp tau cheo* }
3 tbsp dark soya sauce
2 tbsp cooking oil
1 tbsp ground pepper
2 cups of plain water
Method:
1.Wash chicken with some salt.
2.Heat the wok, pour some oil and deep fry the potatoes.
3.*Use only tau cheo, not the sauce.
4.Put tau cheo into the blending machine first, then add in garlic and onions, and blend together.
5.Pour 1 tbsp of oil and fry the blended spices for 5 minutes.
6.Add in pepper and fry for another 5 minutes.
7Add in chicken and fry for another 5 minutes.
8.Add in dark soya sauce and water, continue to fry for 5 minutes.
9.Add in sugar and fry for 5 minutes.
10.Add in deep fried potatoes and fry until gravy is thicken (fry about 10 minutes).
Honey Dew With Sago
Ingredients:
1 honey dew, 1 1/2kg (1/2 fruit scooped into small balls,
and the other ½ to be blended without adding any water)
100g sago
230g sugar
pandan leaves
5 bowls water
250g coconut milk
Method:
1.Boil 5 bowls of water and pandan leaves together till boiled, once pander leave smell appear, remove pandan leave and put the water aside till cold.
2.Soak sago in tap water for 5 minutes, and then wash and sieve. Boil sago in step 1 until boiled, and add in sugar, stir and cover. Off fire after boiling. Do not open the cover and let the sago remain in the pot for 15 minutes untill sago becomes transparent. (If sago not fully becomes tansparent after 15 minutes, on fire and boil again, do not open the cover, and let the sago remain in the pot until fully transparent). Put aside to cool.
3.Cut honey dew into ½, remove seeds, put the scoop deep into the honey dew, made a turn and scoop out the small balls.
4.Remove skin from the balance of the honey dew, cut into pieces and blend into juice. Do not add in any water.
5.Add in coconut milk, honey dew balls and honey dew juice into step 2.
1 honey dew, 1 1/2kg (1/2 fruit scooped into small balls,
and the other ½ to be blended without adding any water)
100g sago
230g sugar
pandan leaves
5 bowls water
250g coconut milk
Method:
1.Boil 5 bowls of water and pandan leaves together till boiled, once pander leave smell appear, remove pandan leave and put the water aside till cold.
2.Soak sago in tap water for 5 minutes, and then wash and sieve. Boil sago in step 1 until boiled, and add in sugar, stir and cover. Off fire after boiling. Do not open the cover and let the sago remain in the pot for 15 minutes untill sago becomes transparent. (If sago not fully becomes tansparent after 15 minutes, on fire and boil again, do not open the cover, and let the sago remain in the pot until fully transparent). Put aside to cool.
3.Cut honey dew into ½, remove seeds, put the scoop deep into the honey dew, made a turn and scoop out the small balls.
4.Remove skin from the balance of the honey dew, cut into pieces and blend into juice. Do not add in any water.
5.Add in coconut milk, honey dew balls and honey dew juice into step 2.
Deep Fried Crispy Prawn
DEEP FRIED CRISPY PRAWN
Ingredients:
600g prawn with shells (medium size)
3 stalks spring onion
3 slices ginger
To marinade prawn:
3 stalks spring onion (cut into long length & use knife to flatten it)
3 slices ginger (flatten & get ginger juice)
½ tbsp wine
¼ tsp salt
¼ tsp sugar
some pepper powder
½ tbsp corn flour
Crispy batter:
1 rice bowl plain flour (150g) - sieve
3 tbsp potato starch - sieve
2 tsp of doubt action baking powder (or 4 tsp of normal baking powder)
*mix well for the above 3 items, then add:
½ tsp yeast powder
1 or ¾ rice bowl ice cold water (add in water bit by bit & stir gently until even, then add: ½ tsp salt, ½ tsp sugar, 3 tbsp oil
Method:
1. Remove shells and veins from prawn, leaving tail section intact.
2. Wash prawn with 1 tsp salt, ½ tsp sugar, ½ tsp corn flour and 1 tsp Bicarbonate soda.
3. Cut a hole at the centre of the prawn and let the tail go through the hole. Then pat dry and marinade for about 15 minutes.
4. Mix well crispy batter, stir gently to a smooth batter.
5. Dip prawn in batter one by one & deep fry over medium fire until golden brown, remove, drain well & serve.
Ingredients:
600g prawn with shells (medium size)
3 stalks spring onion
3 slices ginger
To marinade prawn:
3 stalks spring onion (cut into long length & use knife to flatten it)
3 slices ginger (flatten & get ginger juice)
½ tbsp wine
¼ tsp salt
¼ tsp sugar
some pepper powder
½ tbsp corn flour
Crispy batter:
1 rice bowl plain flour (150g) - sieve
3 tbsp potato starch - sieve
2 tsp of doubt action baking powder (or 4 tsp of normal baking powder)
*mix well for the above 3 items, then add:
½ tsp yeast powder
1 or ¾ rice bowl ice cold water (add in water bit by bit & stir gently until even, then add: ½ tsp salt, ½ tsp sugar, 3 tbsp oil
Method:
1. Remove shells and veins from prawn, leaving tail section intact.
2. Wash prawn with 1 tsp salt, ½ tsp sugar, ½ tsp corn flour and 1 tsp Bicarbonate soda.
3. Cut a hole at the centre of the prawn and let the tail go through the hole. Then pat dry and marinade for about 15 minutes.
4. Mix well crispy batter, stir gently to a smooth batter.
5. Dip prawn in batter one by one & deep fry over medium fire until golden brown, remove, drain well & serve.
Wednesday, January 25, 2006
CNY-Special Dishes 2
Fa Cai-Steam Egg Cake
Steamed Garoupa
Fish Head & Tail Send to Steam first:
Sharkfins with Crab-meat
Steamed Garoupa
Fish Head & Tail Send to Steam first:
Sharkfins with Crab-meat
Tuesday, January 24, 2006
CNY - Golden Patties
(in chinese is call jin yuan bao)
Ingredients:
300g minced pork (abit fat)
150g shrimp (300g shelled shrimp) - wash, drain, cut into cube
5 pcs water chestnut - cut in cube
4 pcs of dried mushroom - wash, soak, drain, cut into cube
1 stalk of spring onion (half it then cut into cube)
1 egg
300g wanton skin (round shape)
Seasoning:
1 tsp salt
1/2 tsp sugar
1/4 sesame oil
1 egg yolk
1 tbsp cornflour
Method:
1. Put minced pork, prawn, chestnut, mushroom into a mixing bowl. Add in seasoning into it.
2. Mix them well in one direction, circular movement until it very sticky. Hit the mixture toward the bowl - to get rid of the air in the meat mixture for 2 times.
3. Then put in spring onion to it, then mix again, hit again until it well blend. Remember we still got the eggwhite from the egg, this eggwhite is use for sealing the wanton skin.
4. Put the mixture on the wanton skin then fold it into a semi circle. Change the direction, put the filled wanton skin, with the semi circle facing against you, then put the eggwhite on the two corner, then join them by one overlapping another sharp edge.
5. Then blend the semi-circle a bit, thus it look like a yuan bao, put them aside for deep frying later. Once all the yuan bao been made. Heat up the oil (2 bowl of oil) under high fire. Let the oil boiled, see bubbles.
6. Off fire, put all the yuan bao to fill up the wok, prevent it from spiking out, once all the yuan bao in the oil wok, turn on high fire, to cook the meat inside. For a while, reduce to low fire, if not the skin will burnt faster. Then stir the oil a bit, to and fro in the wok.
7. Once you see a bit golden brown, scoop all up and drain dry. It is then ready to be serve.
Ingredients:
300g minced pork (abit fat)
150g shrimp (300g shelled shrimp) - wash, drain, cut into cube
5 pcs water chestnut - cut in cube
4 pcs of dried mushroom - wash, soak, drain, cut into cube
1 stalk of spring onion (half it then cut into cube)
1 egg
300g wanton skin (round shape)
Seasoning:
1 tsp salt
1/2 tsp sugar
1/4 sesame oil
1 egg yolk
1 tbsp cornflour
Method:
1. Put minced pork, prawn, chestnut, mushroom into a mixing bowl. Add in seasoning into it.
2. Mix them well in one direction, circular movement until it very sticky. Hit the mixture toward the bowl - to get rid of the air in the meat mixture for 2 times.
3. Then put in spring onion to it, then mix again, hit again until it well blend. Remember we still got the eggwhite from the egg, this eggwhite is use for sealing the wanton skin.
4. Put the mixture on the wanton skin then fold it into a semi circle. Change the direction, put the filled wanton skin, with the semi circle facing against you, then put the eggwhite on the two corner, then join them by one overlapping another sharp edge.
5. Then blend the semi-circle a bit, thus it look like a yuan bao, put them aside for deep frying later. Once all the yuan bao been made. Heat up the oil (2 bowl of oil) under high fire. Let the oil boiled, see bubbles.
6. Off fire, put all the yuan bao to fill up the wok, prevent it from spiking out, once all the yuan bao in the oil wok, turn on high fire, to cook the meat inside. For a while, reduce to low fire, if not the skin will burnt faster. Then stir the oil a bit, to and fro in the wok.
7. Once you see a bit golden brown, scoop all up and drain dry. It is then ready to be serve.
Monday, January 23, 2006
CNY-Cold Jellyfish & Chicken Shred
Cold Jelly-Fish & Chicken ShredsIngredients:
1 chicken (1.5 kg) – do not season chicken
200g jelly fish - strip
Garnishing
3 pcs of fresh chilli - shred
1 pc of small carrot - shred
40g ginger – shred
1 pc of cucumber – sliced & shred
200g grinded peanuts
200g fried sesame seeds
1 stalk of lettuce
1 stalk of parsley – soak in water, keep the leave for decorate
Seasoning for Jelly-fish (in a bowl)
2 tbsp light soya sauce
1 ½ tbsp sugar
1 tbsp plum sauce
½ tbsp sesame oil
1 tbsp vinegar
1 tbsp chilli sauce
Gravy:
¾ bowl of stock
1 tsp salt
1 tsp oyster sauce
½ tbsp vinegar
1 tbsp sugar
½ tbsp light soya sauce
½ tbsp chilli sauce
1 tbsp sesame oil
Thickening: cornflour mix
¾ tsp cornflour
1 tbsp water
Method:
1. Steam chicken till cooked, debone & cut into shreds. Put head, tail & wings aside for later use. Soak jelly fish with tap water to boil. Once boiled, off fire. Wash & drain then soak for half an hour.
2. Cut the lettuce into strip. Prepare gravy into a bowl.Prepare Jellyfish seasoning sauce then use a spoon to stir. Drain dry jellyfish – use cloth to dry it, if possible. Put jellyfish into jellyfish gravy to season for 15 mins.
3. Heat oil, pour gravy to cook , add thickening and put in chicken shred. Drain jellyfish on a strainer. Prepare a plate, decorate cucumber around the plate, the put in the shredded celery, then topple with cooked chicken shred.
4. Then put jellyfish on top, follow by shredded cucumber, carrot, chilli, ginger, peanut, sesame seeds.Ready to be served.
Sunday, January 22, 2006
CNY Dishes - Fried Sharkfin
CNY Dishes - Fried Sharkfin
Ingredients:
300g shark's fins
100g crab meat
40g char shao(strip)
40g bamboo shoot (from can 'maylin' brand) - strip
10g spring onion - garnish
250g eggs (5 eggs)
Seasoning: for eggs mixture
1/2 tsp salt
1/2 tsp light soya sauce
1/4 tsp pepper
1 tsp sesame oil
Seasoning:
3 tbsp of chicken stock (1/4 of knorr chicken stock mixed with water)
1/4 tsp of salt
1/2 tsp of sugar
2 tsp of cornflour
1/2 tsp of sesame oil
Method:
1. Dry sharkfin must use warm water to soak for 6 hrs, after that use 200ml of boiling water or chicken stock, add 1/2 tsp of wine, 1 stalk of spring onion (cut into 2), 2 slices of ginger to cook for 3 mins. (This is to remove the fishy smell and give it a bit of fragrant.) - once boiled, drain dry and set aside.
2. Break 5 pieces of eggs into a bowl, add salt, light soya sauce, pepper, sesame oil, beat them well, then put in crab meat and char siew then set aside.
3. Take water from cooked sharkfin,then put into a pot, add bamboo shoot to cook until boil, this is to get rid of the bamboo shoot water content. - once boiled, drain dry and set aside.
4. Use 3tbsp of sharkfin water to mix with chicken cube, add salt, sugar, cornflour, sesame oil, mix well, set aside.
5. Put drain dry sharkfin into the egg mixture.
6. Put 2 tbsp of oil in the wok, once the oil is hot, put in the egg mixture, then stir fry while fire is hot. Add oil as and when necessary, so tat it will not stick the wok, fry until slightly stick wok, put in seasoning & stir fry, when it slightly dry, add 1 tsp of chinese wine, then stir fry a while off-fire. When you flip over, there is no burn skin, all yellow color, dish up and put into a bowl.
7. When serving, over turn the bowl and put into a serving plate.
Ingredients:
300g shark's fins
100g crab meat
40g char shao(strip)
40g bamboo shoot (from can 'maylin' brand) - strip
10g spring onion - garnish
250g eggs (5 eggs)
Seasoning: for eggs mixture
1/2 tsp salt
1/2 tsp light soya sauce
1/4 tsp pepper
1 tsp sesame oil
Seasoning:
3 tbsp of chicken stock (1/4 of knorr chicken stock mixed with water)
1/4 tsp of salt
1/2 tsp of sugar
2 tsp of cornflour
1/2 tsp of sesame oil
Method:
1. Dry sharkfin must use warm water to soak for 6 hrs, after that use 200ml of boiling water or chicken stock, add 1/2 tsp of wine, 1 stalk of spring onion (cut into 2), 2 slices of ginger to cook for 3 mins. (This is to remove the fishy smell and give it a bit of fragrant.) - once boiled, drain dry and set aside.
2. Break 5 pieces of eggs into a bowl, add salt, light soya sauce, pepper, sesame oil, beat them well, then put in crab meat and char siew then set aside.
3. Take water from cooked sharkfin,then put into a pot, add bamboo shoot to cook until boil, this is to get rid of the bamboo shoot water content. - once boiled, drain dry and set aside.
4. Use 3tbsp of sharkfin water to mix with chicken cube, add salt, sugar, cornflour, sesame oil, mix well, set aside.
5. Put drain dry sharkfin into the egg mixture.
6. Put 2 tbsp of oil in the wok, once the oil is hot, put in the egg mixture, then stir fry while fire is hot. Add oil as and when necessary, so tat it will not stick the wok, fry until slightly stick wok, put in seasoning & stir fry, when it slightly dry, add 1 tsp of chinese wine, then stir fry a while off-fire. When you flip over, there is no burn skin, all yellow color, dish up and put into a bowl.
7. When serving, over turn the bowl and put into a serving plate.
CNY - Eight Treasure Chicken
Ingredients:
1 chicken (1.6 to 1.8 kg)
800g chinese cabbage
Fillings:
6 red dates (remove seeds)
15g dried lilybud (soak awhile)
3 dried mushroom (soak to soften it, remove stem cut into strip)
2 water chestnut (cut into half each)
3 dried scallop (cut in cube, soak in water for 20 mins, drain dry, retain the water for later use)
25 lotus seeds - see note 1
25 ginko nut - see note 2
2 pieces of garlic - (chopped into fine)
2 pieces of shallot (small onion) - (chopped into fine)
100g roasted pork (cut into strip)
*note 1 :
Lotus seeds -
1. Boil water, then put in dry lotus seed to cook once it boiled, off fire.
2. Cover for 20 mins - repeat this method for 3 times
3. Remember do not wash the lotus seed with water - straight send to boil.
*note 2: Ginko nut
1. Cook ginko nut with shell in hot boiling water for 10 mins, off fire.
2. Cover it until the water is cool down, then drain it.
3. Ready to knock off the shell, you can see a shiny yellow nut infront of you.
*Sauce for filling - put all in a bowl then stir well:
2 tbsp of tap water (part of the water from the scallop water which you had retained)
1/2 tbsp oyster sauce
Method for fillings:
1. Heat oil in wok, fry garlic and shallot until fragrant, add roasted pork then smell fragrant. Add lotus seed, ginko nuts, dried lily bulbs, mushroom, chestnut, add in the sauce, then stir fry and add in scallop then stir until well mix, off fire. Scoop all up and put in a plate.
Method:
1. Marinate chicken with 1/2 tbsp salt, 1/2 tbsp black soya sauce, 1 tbsp hua tiao (wine), 1 tbsp ginger juice for 1 hour. (remember not to season the chinese for more than 5 hrs, cos the ginger juice will soften the chicken meat), best is 3 hr.
2. Pluck off the chinese cabbage, leave by leave then wash and drain dry. Boil water in the 3-tier steamer or a cooking wok for steaming. Once after an hour of seasoning, put the cabbage lined around a 8 inches round tray, then cut off the chicken head & feets then put the chicken on top of the the chinese cabbage with the hole of the backside facing upwards for filling.
3. Once the filling been done, scoop up & fill into the chicken thru its backside. Use a toothpick to seal the chicken hole. then put it to steam. Steam it for 1 1/2 hours then it will be ready to serve.
1 chicken (1.6 to 1.8 kg)
800g chinese cabbage
Fillings:
6 red dates (remove seeds)
15g dried lilybud (soak awhile)
3 dried mushroom (soak to soften it, remove stem cut into strip)
2 water chestnut (cut into half each)
3 dried scallop (cut in cube, soak in water for 20 mins, drain dry, retain the water for later use)
25 lotus seeds - see note 1
25 ginko nut - see note 2
2 pieces of garlic - (chopped into fine)
2 pieces of shallot (small onion) - (chopped into fine)
100g roasted pork (cut into strip)
*note 1 :
Lotus seeds -
1. Boil water, then put in dry lotus seed to cook once it boiled, off fire.
2. Cover for 20 mins - repeat this method for 3 times
3. Remember do not wash the lotus seed with water - straight send to boil.
*note 2: Ginko nut
1. Cook ginko nut with shell in hot boiling water for 10 mins, off fire.
2. Cover it until the water is cool down, then drain it.
3. Ready to knock off the shell, you can see a shiny yellow nut infront of you.
*Sauce for filling - put all in a bowl then stir well:
2 tbsp of tap water (part of the water from the scallop water which you had retained)
1/2 tbsp oyster sauce
Method for fillings:
1. Heat oil in wok, fry garlic and shallot until fragrant, add roasted pork then smell fragrant. Add lotus seed, ginko nuts, dried lily bulbs, mushroom, chestnut, add in the sauce, then stir fry and add in scallop then stir until well mix, off fire. Scoop all up and put in a plate.
Method:
1. Marinate chicken with 1/2 tbsp salt, 1/2 tbsp black soya sauce, 1 tbsp hua tiao (wine), 1 tbsp ginger juice for 1 hour. (remember not to season the chinese for more than 5 hrs, cos the ginger juice will soften the chicken meat), best is 3 hr.
2. Pluck off the chinese cabbage, leave by leave then wash and drain dry. Boil water in the 3-tier steamer or a cooking wok for steaming. Once after an hour of seasoning, put the cabbage lined around a 8 inches round tray, then cut off the chicken head & feets then put the chicken on top of the the chinese cabbage with the hole of the backside facing upwards for filling.
3. Once the filling been done, scoop up & fill into the chicken thru its backside. Use a toothpick to seal the chicken hole. then put it to steam. Steam it for 1 1/2 hours then it will be ready to serve.
Saturday, January 21, 2006
CNY-DoubleBoiled Chicken with Sharkfins & Scallops
Double-boiled Chicken stuffed with Shark’s fins & Scallop
Ingredients:
1 chicken (1.2 kg)
50 gm dried shark’s fins
5 pcs dried scallops
4 slices of dried abalone (100g)
1 pc of ginseng
4 slices of ginger
5 bowls of stock
Method:
1. Soak dried scallop overnite then tear them into pieces, retain the water (scallop sauce) for later use. Soak dried sharkfin for ½ hr with hot water. After ½ an hr, pour the water & add hot water to boil the sharkfin until bubbles then leave it to cool, then pour away, Add hot water again to boil, do this method for 3 times until soft, then 4th time put in 1 slice of ginger, 1 stalk of spring onion (cut into half), 1 tsp Chinese wine to boil. Boil for about 20 min, drain well. Remove the ginger, spring onion.
2. Debone Chicken, stuff the welldone sharkfin and dried scallop into the chicken stomach and sealed up with toothpicks. Prepare stock - Cook chicken bones with ginseng, ginger, dried abalone with 5 bowls of water for 1 hour. After 1 hour, add 2 tbsp of Kei Qi (wolveberries (gou qi zi)), 2 tbsp of Hua tiao wine to boil.
3. Boil water then put in the stuff chicken to blanch for a while then put into the corningware for doubleboiling. Add in the stock & balance of scallop sauce to the pot to double boil for 2 hours. It will be ready to serve after 2 hours.
CNY - Seaweed Roll
Ingredient:
8 pc pork meat (600g)
8 pc sea-weed (japanese roasted seaweed)
8 salted egg yolk (press them into long strip)
8 Japanese crab meat (1 pc cut into 2 strip)
8 pc celery strip (thin) or cucumber strip also can
Seasoning: (mixture 1)
1 1/2 tsp salt
1 tsp sugar
1/2 tsp five spices powder
Seasoning: (mixture 2)
1/2 tsp light soy sauce
2 tbsp water
1/4 tsp pepper
1/4 tsp sesame oil
1 tbsp cornflour
Batter:
3/4 bowl of self-raising flour
1/4 tsp of salt
1 1/2 tbsp of oil
(Note: 1 bowl = 250 ml)
Method:
1. Slice the pork, 1st lightly cut then 2nd cut out the meat - look like butterfly. Every piece cut like 2 pieces of meat joining to each other.
2. Then hammer the meat loose with a meat mallet or the back of a kitchen knife. Or cut thin enough to cook quickly. Season with mixture 1 then set aside for 30 mins. Prepare mixture 2 - light soy sauce + water stir well then add in sesame oil, pepper - stir well. After 30 mins then mixture 2 add to the seasoned meat. Sprinkle cornflour on both side of the meat.
3. Lay the sheet of seaweed on the table, then lay the meat on top of the seaweed. Line the cucumber strip, salted egg yolk strip, 2 pcs of crab meat to form a line. Then roll them up, 1st roll press it tight then continue to roll up like a swiss roll. Put the all in a plate. Prepare the batter. Spread the batter on to seaweed roll, coated them with the batter. Make sure all are well coated with batter.
4. Heat up the oil, once the oil is hot, put in the seaweed roll to deep dry. Then low the fire to let it cook slowly until it turn to golden brown. Bring it up to drain dry. Then cut into slices to be serve on a plate.
8 pc pork meat (600g)
8 pc sea-weed (japanese roasted seaweed)
8 salted egg yolk (press them into long strip)
8 Japanese crab meat (1 pc cut into 2 strip)
8 pc celery strip (thin) or cucumber strip also can
Seasoning: (mixture 1)
1 1/2 tsp salt
1 tsp sugar
1/2 tsp five spices powder
Seasoning: (mixture 2)
1/2 tsp light soy sauce
2 tbsp water
1/4 tsp pepper
1/4 tsp sesame oil
1 tbsp cornflour
Batter:
3/4 bowl of self-raising flour
1/4 tsp of salt
1 1/2 tbsp of oil
(Note: 1 bowl = 250 ml)
Method:
1. Slice the pork, 1st lightly cut then 2nd cut out the meat - look like butterfly. Every piece cut like 2 pieces of meat joining to each other.
2. Then hammer the meat loose with a meat mallet or the back of a kitchen knife. Or cut thin enough to cook quickly. Season with mixture 1 then set aside for 30 mins. Prepare mixture 2 - light soy sauce + water stir well then add in sesame oil, pepper - stir well. After 30 mins then mixture 2 add to the seasoned meat. Sprinkle cornflour on both side of the meat.
3. Lay the sheet of seaweed on the table, then lay the meat on top of the seaweed. Line the cucumber strip, salted egg yolk strip, 2 pcs of crab meat to form a line. Then roll them up, 1st roll press it tight then continue to roll up like a swiss roll. Put the all in a plate. Prepare the batter. Spread the batter on to seaweed roll, coated them with the batter. Make sure all are well coated with batter.
4. Heat up the oil, once the oil is hot, put in the seaweed roll to deep dry. Then low the fire to let it cook slowly until it turn to golden brown. Bring it up to drain dry. Then cut into slices to be serve on a plate.
Friday, January 20, 2006
CNY- Kueh Balu (requested by Josh)
Kueh Balu
Ingredient:
*160 - 200gm of plain flour (flour wt depend a lot on egg size)
1/2 tsp of baking powder
150g of sugar
4 eggs
2 pandan leaves
Note:
Size A egg wt abt 70gm - use 200gm flour
Size B egg wt abt 60-65gm - use 180gm flour
Size C egg wt abt 50-55gm - use 160gm flour
Method:
1. Preheat the oven for about 200 degrees. Pandan leave take off the sharp head edge, tear off the tail a bit. Heat up the wok, put pandan to fry, no oil, off fire.
2. Then smell fragrant, then turn on the fire and put flour to fry with pandan leave.
3. Frying flour must use middle fire, if too hot, shift the wok away from the stove, cannot let the flour burnt.
4. Use middle fire to fry for 10 mins, control the fire, only warm fire, must see pandan leave squeeze until thin, the flour looks loosen, keep on stir fry until loosen for 10 mins, sieve the flour in a big tray.
5. Break the eggs into a mixer (using kenwood mixer no.6), put in sugar slowly, while the mixer is moving, beat until creamy white. Fry oil with pandan leave, to get the fragrant of pandan leaves for the oil.
6. Scoop up the oil, then put oil on the kueh balu tray, then use tissue to dab it dry. *Can use tissue to dab clean the top of the tray but not the inside part of the tray.
7. Put the tray back to the wok on the reverse side to let it drip dry the oil, the wok is a bit warm but no fire. This is to prevent too much oil on the mould. The wok is more warm will dry the oil.
8. Flour put in square tray, add double action baking powder. Mix it well.
9. Check the mixer, see got wave line on the pastry, off the power.
10 Put the sieve flour into the mixing bowl, use fold in method, fold in 1 direction. Dun fold too long. Then scoop up the mixture, put in piping bag or use spoon to scoop up & put into tray. Then can send to bake. Use 180 degrees to bake for 8 - 10 mins.
11. Once baking is done, use sataystick to take it out. Put on kitchen towel on tray or wire tray basket. When it is cold, pack it into container, 1 layer greaseproof paper, 1 layer kueh balu. One layer after another greaseproof paper.
CNY - Traditional Soup-lotus root soup
Ingredient:
500g lotus roots (cut into 2 pieces)
100g dried chestnut (do not cut the chestnut)
60g peanut
20g dried mushroom
80g dried oyster
80g dried cuttlefish
1g dried laver (fa cai or black moss)*
30g red dates
5g ginger (sliced)
5 litres of water
600g pork ribs
Method:
1. Once water boil, put in the pork rib to go thru the hot water then bring to rinse at running tap water then drain dry and set aside.
2. Peanut and chestnut do not use cold water to wash, use hot water to soak them for 20 mins.
3. Dried oyster need to be soak in tap water for 10 mins then wash and clean them.
4. Big cuttlefish need to be wash and clean off the white powder then soak in water for a while abt 1 min.
5. Laver (fa cai) need to soak in tap water for 5 min until soft and add 1 tsp cooking oil, to let it prove, then use chopstick to split them, use strainer to drain them then rinse thru strainer. - after the soup is cooked, put this item last.
6. Remove the red dates seed and soak in hot water for 5 mins then wash with tap water.
7. Dried chestnut soak in hot water then use sataystick to remove the brown internal skin.
8. Dried mushroom soak in hot water for 30 mins then sieve the water. Later use the water for cooking soup. This will make the soup more tasty.
9. Put 5 litres of water to boil add in lotus root, ginger, red dates, cuttlefish, peanut (normally peanut takes abt 3 hours to be soft).
10. Once water is boiled, add in the treated pork rib too cook.
11. First half hr, use high fire then for 2 1/2 hr use medium fire to cook the soup.
12. After 1st half hour, take out the mushroom from the pot and put aside.
13. After 1 hour, put in chestnut to cook for another 2 hours. (chestnut take about 1 hour to cook)
14. After 1 1/2 hour, take out the lotus root and put aside, then let it continue to boil.
15. After 3 hour, put in fa cai to the soup, then off the fire.
Note: mushroom can be use to fry with sea-cucumber, lotus root can be use to deep fry with coated potato flour or made into cold dish.
http://www.asiafood.org/glossary_1.cfm?alpha=B&wordid=2405&startno=27&endno=51
Black Moss
Nostoc commune
This hair-like ingredient is always served at Chinese New Year. Its name is fat tsai ('hair vegetable') pronounced 'fat choy', as in the Cantonese words which denote prosperity in the new-year greeting 'Kung hei fat (Nostoc commune) This hair-like ingredient is always served at Chinese New Year. Its name is fat tsai ('hair vegetable') pronounced 'fat choy', as in the Cantonese words which denote prosperity in the new-year greeting 'Kung hei fat choy'. The common belief is that it is a seaweed, which is why it is often referred to as black seaweed. I am indebted to Bruce Cost's Asian Ingredients for the surprising revelation that it is not in fact a seaweed, but an algae that grows in the Mongolian desert in water from mountain springs!
It is considered very cooling, and is prized in Chinese medicine for both its cooling and cleansing properties. It is expensive. It needs soaking and rinsing, and is simmered for 10 minutes in a light stock with a little salt, sugar and Chinese wine. Most often encountered in new year specialities or in the vegetarian dish, lo han chai.
500g lotus roots (cut into 2 pieces)
100g dried chestnut (do not cut the chestnut)
60g peanut
20g dried mushroom
80g dried oyster
80g dried cuttlefish
1g dried laver (fa cai or black moss)*
30g red dates
5g ginger (sliced)
5 litres of water
600g pork ribs
Method:
1. Once water boil, put in the pork rib to go thru the hot water then bring to rinse at running tap water then drain dry and set aside.
2. Peanut and chestnut do not use cold water to wash, use hot water to soak them for 20 mins.
3. Dried oyster need to be soak in tap water for 10 mins then wash and clean them.
4. Big cuttlefish need to be wash and clean off the white powder then soak in water for a while abt 1 min.
5. Laver (fa cai) need to soak in tap water for 5 min until soft and add 1 tsp cooking oil, to let it prove, then use chopstick to split them, use strainer to drain them then rinse thru strainer. - after the soup is cooked, put this item last.
6. Remove the red dates seed and soak in hot water for 5 mins then wash with tap water.
7. Dried chestnut soak in hot water then use sataystick to remove the brown internal skin.
8. Dried mushroom soak in hot water for 30 mins then sieve the water. Later use the water for cooking soup. This will make the soup more tasty.
9. Put 5 litres of water to boil add in lotus root, ginger, red dates, cuttlefish, peanut (normally peanut takes abt 3 hours to be soft).
10. Once water is boiled, add in the treated pork rib too cook.
11. First half hr, use high fire then for 2 1/2 hr use medium fire to cook the soup.
12. After 1st half hour, take out the mushroom from the pot and put aside.
13. After 1 hour, put in chestnut to cook for another 2 hours. (chestnut take about 1 hour to cook)
14. After 1 1/2 hour, take out the lotus root and put aside, then let it continue to boil.
15. After 3 hour, put in fa cai to the soup, then off the fire.
Note: mushroom can be use to fry with sea-cucumber, lotus root can be use to deep fry with coated potato flour or made into cold dish.
http://www.asiafood.org/glossary_1.cfm?alpha=B&wordid=2405&startno=27&endno=51
Black Moss
Nostoc commune
This hair-like ingredient is always served at Chinese New Year. Its name is fat tsai ('hair vegetable') pronounced 'fat choy', as in the Cantonese words which denote prosperity in the new-year greeting 'Kung hei fat (Nostoc commune) This hair-like ingredient is always served at Chinese New Year. Its name is fat tsai ('hair vegetable') pronounced 'fat choy', as in the Cantonese words which denote prosperity in the new-year greeting 'Kung hei fat choy'. The common belief is that it is a seaweed, which is why it is often referred to as black seaweed. I am indebted to Bruce Cost's Asian Ingredients for the surprising revelation that it is not in fact a seaweed, but an algae that grows in the Mongolian desert in water from mountain springs!
It is considered very cooling, and is prized in Chinese medicine for both its cooling and cleansing properties. It is expensive. It needs soaking and rinsing, and is simmered for 10 minutes in a light stock with a little salt, sugar and Chinese wine. Most often encountered in new year specialities or in the vegetarian dish, lo han chai.
Szechuan chilli oil
Ingredients:
2 bowls of oil (abt 500 ml)
2 slices of old ginger
4 pieces of fresh chilli
1 big yellow onion
3 stalks of spring onion
1 tsp of brown pepper corn(szechuan peppercorn)
4 tbsp of chilli powder
Method:
1. Put 2 bowls of oil into a pot, add yellow onion and ginger to cook. Once bubbles appeared, off the fire.
2. Remove the seeds of the fresh chilli and cut into 2 pieces, then put into the cooking pot, turn on the fire, add in spring onion (do not cut them), then let it cook under low fire.
3. Add in brown pepper corn (do not wash them). Wait for the onion to be cooked until brown, then you begin to see bubble, off fire.
4. Let the bubble cool down, then add in 4 tbsp of chilli powder, remember do not stir them, wait for the powder to sink by itself.
5. Put the cooking pot aside, to let the oil cool down, once its cool, sieve it, then you can keep the chilli oil whenever you need to use.
2 bowls of oil (abt 500 ml)
2 slices of old ginger
4 pieces of fresh chilli
1 big yellow onion
3 stalks of spring onion
1 tsp of brown pepper corn(szechuan peppercorn)
4 tbsp of chilli powder
Method:
1. Put 2 bowls of oil into a pot, add yellow onion and ginger to cook. Once bubbles appeared, off the fire.
2. Remove the seeds of the fresh chilli and cut into 2 pieces, then put into the cooking pot, turn on the fire, add in spring onion (do not cut them), then let it cook under low fire.
3. Add in brown pepper corn (do not wash them). Wait for the onion to be cooked until brown, then you begin to see bubble, off fire.
4. Let the bubble cool down, then add in 4 tbsp of chilli powder, remember do not stir them, wait for the powder to sink by itself.
5. Put the cooking pot aside, to let the oil cool down, once its cool, sieve it, then you can keep the chilli oil whenever you need to use.
Thursday, January 19, 2006
Nepali Curry Chicken
Ingredients (serves 1 - 2 paxs)
600g chicken meat (chopped into pieces) or 3 pieces of chicken thigh meat
1 tomato (seeded, diced small)
1 big onion (diced small)
1 tsp minced ginger
1 tsp minced garlic
1 fresh green chilli
Spice mix: (mix the spice with 200ml water)
1/2 tsp coriander powder
1 tsp turmeric powder
1/2 tsp pepper
1/2 tsp garam masala
1 tsp meat curry powder
Garnishing:
sprigs of fresh coriander leaves
Method:
1. After rinsing the chicken meat, season them with a bit salt for 1/2 an hour.
2. Heat a sauce pan with 2 tbsp of oil. Saute onions till golden. Add in green chilli, ginger and garlic, stir for a while.
3. Add in Chicken meat and stir-fry briefly over high heat. Turn to medium heat, add in turmeric powder, tomatoes, remaining spice mix, simmer until meat is cooked. Stir contents constantly, turn off heat when gravy thicken.
4. Dish up, garnish and serve with rice or bread.
Wednesday, January 18, 2006
Sugee cookies (for josh)
"Sugee" or "Snow" is the original blend of this traditional type of cookies and is the hallmark of its product range. It releases a rich full butter taste as the cookie melts in your mouth and tempts ....
1. Sugee Cookies
Ingredients:
455g ghee
340g icing sugar
795g plain flour
Method:
1. Cream ghee and sugar for 5 mins, add flour and knead into a soft dough. Leave covered for 4 hours.
2. Pre-heat oven at 120 degrees C (250F)
3. Divide dough in 4 parts. Shape each part into a roll and cut each roll into 50 pieces, the size of a marble.
4. Press each piece lightly, put on a greased baking tin spaced well apart and bake in a moderate oven for 20 -25 mins.
5. Cool on a wire rack and keep in an airtight container.
Adapted from The Best of Singapore Cooking by Mrs Leong Yee Soo
====
2. Sugee Cookies by amy beh
125g butter
75g soft brown sugar
1/2 tsp vanilla essence
100g plain flour
75g sugee
25g ground almonds
Almond strips
1 egg white, beaten
Method:
GREASE baking trays lightly with butter and preheat oven to 180 °C.
Cream butter, sugar and essence until light. Sift in flour. Add in sugee and ground almonds to combine well into a dough, pinch off pieces and roll into small balls and place on prepared trays. Press with a fork. Brush lightly with egg white and press two almond strips in the centre of each pressed out dough.
Bake in a preheated oven for 13 to 14 minutes or until cookies turn golden. Leave on the tray for 1 to 2 minutes. Remove onto a wire rock to cool.
=====
3. Sugee Cookies by amy beh
Ingredients:
150g butter
100g castor sugar
½ tsp vanilla essence
¼ tsp almond essence
150g plain flour, sifted
110g sugee
Almonds, halved
Method:
Preheat oven to 180°C. Line cookie trays with non-stick baking paper.
Beat butter, sugar and essences until light and fluffy.
Stir in sifted flour and sugee. Mix well to blend. Roll mixture into small balls, the size of small marbles. Flatten slightly and press a half almond into the centre. Place on prepared cookie sheets and bake in preheated oven for 18 to 20 minutes or until golden.
Remove and place on wire racks to cool.
===
4. SUGEE BISCUITS by Mama Sayang
Ingredient
250 gm Ghee (QBB brand – green can)
200 gm castor sugar
550 gm plain flour
50 gm semolina flour (sangar dahulu)
30 gm grind cashew nut
1 teaspoon bicarbonate of soda
1 teaspoon salt
Method
Mixed all the ingredients and make a shape of ball.
Bake for 30 minutes at 180 Deg.
1. Sugee Cookies
Ingredients:
455g ghee
340g icing sugar
795g plain flour
Method:
1. Cream ghee and sugar for 5 mins, add flour and knead into a soft dough. Leave covered for 4 hours.
2. Pre-heat oven at 120 degrees C (250F)
3. Divide dough in 4 parts. Shape each part into a roll and cut each roll into 50 pieces, the size of a marble.
4. Press each piece lightly, put on a greased baking tin spaced well apart and bake in a moderate oven for 20 -25 mins.
5. Cool on a wire rack and keep in an airtight container.
Adapted from The Best of Singapore Cooking by Mrs Leong Yee Soo
====
2. Sugee Cookies by amy beh
125g butter
75g soft brown sugar
1/2 tsp vanilla essence
100g plain flour
75g sugee
25g ground almonds
Almond strips
1 egg white, beaten
Method:
GREASE baking trays lightly with butter and preheat oven to 180 °C.
Cream butter, sugar and essence until light. Sift in flour. Add in sugee and ground almonds to combine well into a dough, pinch off pieces and roll into small balls and place on prepared trays. Press with a fork. Brush lightly with egg white and press two almond strips in the centre of each pressed out dough.
Bake in a preheated oven for 13 to 14 minutes or until cookies turn golden. Leave on the tray for 1 to 2 minutes. Remove onto a wire rock to cool.
=====
3. Sugee Cookies by amy beh
Ingredients:
150g butter
100g castor sugar
½ tsp vanilla essence
¼ tsp almond essence
150g plain flour, sifted
110g sugee
Almonds, halved
Method:
Preheat oven to 180°C. Line cookie trays with non-stick baking paper.
Beat butter, sugar and essences until light and fluffy.
Stir in sifted flour and sugee. Mix well to blend. Roll mixture into small balls, the size of small marbles. Flatten slightly and press a half almond into the centre. Place on prepared cookie sheets and bake in preheated oven for 18 to 20 minutes or until golden.
Remove and place on wire racks to cool.
===
4. SUGEE BISCUITS by Mama Sayang
Ingredient
250 gm Ghee (QBB brand – green can)
200 gm castor sugar
550 gm plain flour
50 gm semolina flour (sangar dahulu)
30 gm grind cashew nut
1 teaspoon bicarbonate of soda
1 teaspoon salt
Method
Mixed all the ingredients and make a shape of ball.
Bake for 30 minutes at 180 Deg.
Tuesday, January 17, 2006
Y3K recipes no.28
Just got it last nite, someone goes malaysia buy for me, i cant find any of it in singapore.
This book compries of 6 dishes from catherine's kitchen, 4 dishes of nyonya style, 13 dishes od sea-cucumber delicacies, 3 dishes from microwave cooking, 4 snacks recipe, 4 dishes of culinary experience, 9 dishes of cny home cooking, 4 type of cny cookies, 4 type of power packed soya beans, 6 type of cny special dishes, 4 type of vegetarian dishes and a new dish call Nepali Chicken curry. I will share this recipe here.
Nepali Chicken Curry (no coconut milk)
Ingredients (serves 1 - 2 paxs)
5 chopped pieces of chicken meat
1 tomato (seeded, diced small)
1 big onion (diced small)
1 tsp minced ginger
1 tsp minced garlic
1 fresh green chilli
Spice mix:
1/2 tsp coriander powder
1 tsp turmeric powder
1/2 tsp pepper
1/2 tsp garam masala
1 tsp meat curry powder
Seasoning:
1/4 salt
Garnishing:
sprigs of fresh coriander leaves
Method:
1. Heat a sauce pan with 2 tbsp of oil. Saute onions till golden. Add in green chilli, ginger and garlic, stir for a while.
2. Add in Chicken meat and stir-fry briefly over high heat. Turn to medium heat, add in turmeric powder, tomatoes, remaining spice mix and seasoning. Add in 100ml of water, simmer until meat is cooked. Stir contents constantly, turn off heat when gravy thicken.
3. Dish up, garnish and serve with rice or bread.
Monday, January 16, 2006
Sunday, January 15, 2006
Dry Fried Big Prawns
Dry Fried Big Prawns 
Ingredients:
600gm prawns (abt 14 pices)
1 1/2 tbsp of chopped ginger
1 1/2 tbsp of chopped garlic
1/2 tbsp of bot bean paste
Garnishing:
3 tbsp of spring onion - cut into fine pieces
Gravy:
3 tbsp water
2 tbsp tomato sauce
1 tbsp white vinegar
2 tbsp chinese wine
1 tbsp sesame oil
1 1/2 tbsp sugar
1/2 tbsp salt
1 tbsp chilli oil
1 tbsp corn flour
Method:
1. Trims the prawns and remove veins and tail ends, cut from back, use a toothpick to remove the black dark veins, wash and drain dry.
2. Heat 2 bowl of oil in the wok. Oil must be very hot about 90 percentage, then the prawn will not absorb too much oil and put in the prawn to deep fry, stir backward & forward for about 1 min until it turns red, remove and set aside.
3. Leave about 2 tbsp of oil in wok, fry ginger, garlic and hot beans paste till fragrant then put in the fried prawns and stir.
4. Lastly, pour in the gravy and stir it well, sprinkle with spring onion. Ready to serve.
Ingredients:600gm prawns (abt 14 pices)
1 1/2 tbsp of chopped ginger
1 1/2 tbsp of chopped garlic
1/2 tbsp of bot bean paste
Garnishing:
3 tbsp of spring onion - cut into fine pieces
Gravy:
3 tbsp water
2 tbsp tomato sauce
1 tbsp white vinegar
2 tbsp chinese wine
1 tbsp sesame oil
1 1/2 tbsp sugar
1/2 tbsp salt
1 tbsp chilli oil
1 tbsp corn flour
Method:
1. Trims the prawns and remove veins and tail ends, cut from back, use a toothpick to remove the black dark veins, wash and drain dry.
2. Heat 2 bowl of oil in the wok. Oil must be very hot about 90 percentage, then the prawn will not absorb too much oil and put in the prawn to deep fry, stir backward & forward for about 1 min until it turns red, remove and set aside.
3. Leave about 2 tbsp of oil in wok, fry ginger, garlic and hot beans paste till fragrant then put in the fried prawns and stir.
4. Lastly, pour in the gravy and stir it well, sprinkle with spring onion. Ready to serve.
Saturday, January 14, 2006
Jing Du Spare Ribs
Jing Du Spare Ribs (aka Kyoto spare ribs) 
Ingredients:
1 kg of pork ribs (small pork ribs)
Seasoning:
1 tbsp of light soya sauce
1 tbsp of ginger juice (1-thumb size)
1/2 tsp 5-spice powder
1 egg
3 tbsp of cornflour
3 tbsp of custard powder
Gravy:
5 tbsp of water
2 tbsp of tomato sauce
2 tbsp of A1 sauce or HP sauce
1 tbsp of oyster sauce
1 tbsp of chilli sauce
1 tbsp of sugar
1 tbsp of plum sauce
1 tsp of sesame sauce
1/2 tbsp of cornflour
1/2 tbsp chinese wine
Garnishing
some leaves of chinese lettuce
1 stalk of parsley
Method
1. Cut the pork rib into about 1 1/2 inches long. Do not wash the pork rib too long, if water get inside the marinate sauce will not be absorbed.
2. Season the pork rib with the seasoning, mix them thoroughly and season for 1 hour.
3. Prepare gravy, mix all together and put into a bowl set aside.
4. Heat 2 bowl of oil, must see bubble then put in the seasoned pork ribs and fry high fire then reduce to medium fire until it cooked, use a wooden chopstick to poke the meat, if it is soft, tat means its had been cooked. then can scoop up and set aside.
5. Leave abt 2 tbsp of oil in the wok, put 1/2 tbsp chinese wine, then pour in the gravy to cook, until bubble, put in the fried pork rib to stir evenly, once you see shiny, off fire.
6. Put the lettuce on a plate and scoop up the pork rib put them on top of the lettuce and sprinkle with parsley.
Ingredients:1 kg of pork ribs (small pork ribs)
Seasoning:
1 tbsp of light soya sauce
1 tbsp of ginger juice (1-thumb size)
1/2 tsp 5-spice powder
1 egg
3 tbsp of cornflour
3 tbsp of custard powder
Gravy:
5 tbsp of water
2 tbsp of tomato sauce
2 tbsp of A1 sauce or HP sauce
1 tbsp of oyster sauce
1 tbsp of chilli sauce
1 tbsp of sugar
1 tbsp of plum sauce
1 tsp of sesame sauce
1/2 tbsp of cornflour
1/2 tbsp chinese wine
Garnishing
some leaves of chinese lettuce
1 stalk of parsley
Method
1. Cut the pork rib into about 1 1/2 inches long. Do not wash the pork rib too long, if water get inside the marinate sauce will not be absorbed.
2. Season the pork rib with the seasoning, mix them thoroughly and season for 1 hour.
3. Prepare gravy, mix all together and put into a bowl set aside.
4. Heat 2 bowl of oil, must see bubble then put in the seasoned pork ribs and fry high fire then reduce to medium fire until it cooked, use a wooden chopstick to poke the meat, if it is soft, tat means its had been cooked. then can scoop up and set aside.
5. Leave abt 2 tbsp of oil in the wok, put 1/2 tbsp chinese wine, then pour in the gravy to cook, until bubble, put in the fried pork rib to stir evenly, once you see shiny, off fire.
6. Put the lettuce on a plate and scoop up the pork rib put them on top of the lettuce and sprinkle with parsley.
Friday, January 13, 2006
Fried Olive Rice & Fan Choy
Fried Olive Rice
400gm rice (wash)
500ml water (2 1/2 cup)
300gm minced pork
2 tbsp oyster sauce
2 tsp sugar
1 tsp cornflour
1/8 tsp pepper
1 tsp sesame oil
10 nos. of choppped olive (remove seed & chop)
10 pieces of chopped garlic
10 pieces of chopped chilli (remove seeds)
150gm of chopped vegetable (kai lan)
20gm of oil
Method
1. Steam the rice for 10 mins and leave it aside to cool.
2. Mixed minced pork with oyster sauce, sugar, cornflour, pepper then with a choptick & spoon until well blend, add sesame oil.
3. Remove seeds of ovil and cut into very fine small pieces.
4. Heat the wok, add 2 tbsp of oil, put garlic to fry, add minced pork to fry until loosen, add kai lan to fry until the kai lan is soft, add olive to the wok and stir fry.
5. Add rice and fry until the rice is loosen, add chopped chilli to fry, then stir fry until the rice begin to stick wok, off fire.
6. Dish up and serve.
=========================================================
Fan Choy in steamer
400gm rice
500gm water (or 2 1/2 cup)
Seasoning sauce for rice
1/2 tsp salt
1 1/2 tsp light soya saucce
1/8 tsp dark soya sauce
1 1/2 tsp oyster sauce
1 tsp of cooking oil
80gm Chicken (2 drumstick - deboned)- sliced
Seasoning for chicken slices
1/2 tsp of salt
1 tsp of sugar
1/2 tsp of light soya sauce
1/2 tsp of dark soya sauce
1 tsp of cornflour
1/8 tsp of pepper
1/8 tsp of sesame oil
1 tsp of cooking oil
4 tsp of water
50gm Sliced BBQ Pork (Char siew)
4 nos. of hard boiled Eggs (cut into half)
Method:
1. Debone chicken, cut into slices then put into a bowl.
2. Prepare sauce for rice, light, dark (for color - put a bit), salt, oyster sauce then use metal spoon to stir, add oil to stir, add water (according to the type of rice you use), put inside rice cooker to steam rice
OR
3. You may put into the steamer, steam over the gas-stove for 10 mins.
4. Season the chicken slices, add salt, sugar, light, oyster, dark, pepper, use a metal spoon to stir inside the bowl until sugar melt. Then add sesame oil, cooking oil and water then stir it.
5. Then mix it well, add cornflour marinate time is 20 mins or overnite.
6. Boiled eggs, cut char siew to put aside for later use.
7. Rice is cooked, prepare aluminum bowl, distribute chicken slice, half egg, char siew, chicken slice gravy, on the aluminum bowl.
8. Rice is cooked use a scoop to stir, then put into aluminum bowl, use a spoon slight press not too hard.
9. Stack in one after another in a steam to steam for 10 - 15 mins.
(ref: Mdm Ng Bei Hun's Workshop)
Thursday, January 12, 2006
Hokkien mee for Jaschin lunch
Fried Hokkien mee
Ingredients
1 kg yellow noodles
500gm thick bee hoon
5 pieces of garlic - pat & chopped into small pieces
200gm of pork - cut into slices
2 pieces of sotong - slant cutting kris-cross on the outer layer
300gm cabbage - cut into thin strip
100ml water
2 tbsp of light soya sauce
Garnishing
2 pieces of chillies - cut into thin strip
Method:
1. Heat 2 tbsp of oil in the wok, put in the chopped garlic, once you see the garlic going to turn brownish, put in the pork to fry until fragrant.
2. Then add in cabbage to fry, add 100ml of water & 2 tbsp of light soya sauce, then continue to fry until the cabbage turn soft, add in sotong to stir fly. Once you see the sotong slight curves up, off fire, dish up to set aside.
3. Heat 2 tbsp of oil in the wok, put in chopped garlic, put in yellow noodles to fry. lower ur fire, let the noodle cooked until fragrant, put in the thick bee hoon then stir fry.
4, Add in the sauce from the ready-cooked ingredient to the wok, then stir fry again.
5. When you smell the fragrant of noodles, add in the ready-cooked ingredient to fry for 2 mins, then dish up to serve.
6. Garnish with red chillies to serve.
Wednesday, January 11, 2006
Pi-Pa Beancurd
Beancurd shaped like a pipa and then steamed is food for the beautiful.
SILKY soft beancurd steamed witheggwhite and then gently poached again in a chicken broth with veg-etables – that sounds like healthyeating by any count.And if it so happens that this dish wasreputedly the favourite food of one ofChina’s most famous women, then there’sall the more reason to try it.
Xi Shi was one of the historical beau-ties of China and together with WangChaojun, Yang Yuhuan and Diaochan, wasrecognised as one of the Four GreatBeauties. One of Singapore’s newer heart-land housing estates – Simei (FourBeauties) – is named after them.Xi Shi’s homeland was in the kingdomof Yue, in what is now known as theHangzhou-Suzhou district, still famous forbeautiful women and picturesque scenery.Here, the spring waters run clear, cooland sweet and the beancurd made locally is known to be the best in the country.
Legend has it that Xi Shi loved doufu, andwhile she was in training as China’s firstfemale spy, she was pampered with a differ-ent doufu dish every day of the week.Pipa doufu, so called because it is shapedlike a pipa (a Chinese four-stringed lute),was supposedly her favourite.
The original recipe is all but lost, but theliterary records tell us the dish did exist. Soall we do now is apply a little imagination,and create a pretty story for a pretty dish.
The vegetarian option
RECIPE today is easy to adapt to a fully vegetarian dish. All you have to do is to skip the fish paste inthe doufu mixture and if you are vegan, drop the eggwhite.
Substitute that for one teaspoon cornflour added to the mashed doufu. This helps the mixture bind better and not fall apart.
Use a vegetarian stock to substitute for the chickenstock, and a tasty option will be to add a teaspoon of MAGGI® Seasoning – which is vegetarian but fullof flavour.
Or, add a tablespoonful of MAGGI® ShiitakeMushroom Vegetarian Oyster Flavoured Sauce.
Blend the sauce in a little water to dilute it andadd to pan liquid. You will see bits of mushrooms float-ing in the stock.
Add the vegetables as usual, but bea little more careful while you are sliding the doufu patties in.
They will be more fragile. Add more carrot slices – they will sweeten the soup further.
It’s very easy to create carrot “blossoms”. Use a cookie cutter to stamp out shapes on a round of carrot.
Remove the“rind” and carefully cut thin slices off the block. They will brighten up the dish considerably.
Steamed pipa doufu in chicken broth
Ingredients:(Serves 4 or more)
3 teaspoons MAGGI® Concentrated ChickenStock
2 teaspoons MAGGI® Shiitake Mushroom Vegetarian Oyster Flavoured Sauce
1 box silken tofu (doufu)
200gm fish paste1 egg white, lightly beaten
1 small head of broccoli, cut into florets
1 punnet honshimeiji mushroom, trimmed
Few slices of carrots for garnishing
Method:
1. Mash doufu and fish paste, add eggwhite.Season with a little MAGGI® ConcentratedChicken Stock and pepper.
2. Steam doufu mixture in Chinese spoons forfive minutes. While doufu is steaming, boil 1.5 litre water and add MAGGI®Concentrated Chicken Stock. Add broccoli,mushrooms and carrot slices.
3. Gently slide doufu off the Chinese spoonsand into the stock. Poach pipa doufu for twominutes.
4. Serve with a dipping platter of MAGGI®Shiitake Mushroom Vegetarian Oyster Flavoured Sauce.
Preparation time: 10 minutesCooking time: 10 minutes.
======
Tried cooking pipa toufa in this style, turn up not bad...
Ingredients:
600 g silken beancurd
1 pc of egg
300g Fresh fishmeat
Oil for frying
Seasonings:
1/4 tsp salt,
1/4 tsp bicarbonate of soda,
1/4 tsp pepper,
1/4 tsp double action baking powder,
1/2 tsp sugar,
150 ml water,
150 g self-raising flour
Method:
1. In a bowl, add in 1/4 tsp salt, 1/4 tsp soda powder, 1/4 tsp pepper, 1/4 tsp double action baking powder, 1/2 tsp sugar, 150 g self-raising flour, 1 Egg. Blend into a paste.
2. Add Water gradually.... slowly...at the same stir...leave it aside. Mash beancurd with a strainer, discard the balance thick beancurd. Add to the seasoning mixture with the mash beancurd. Blend well. Grease table spoon & put in the beancurd mixture & mould into Pi-Pa shape.
3. Warm the oil, then put in the spoon with the mixture, oil must not be too much.The Oil level must be almost the same level with the chinese table spoon. Once you see bubble on top of the spoon, take it up, then scoop up the mixture.
4. Overturn it then send for frying. Fry the beancurd until golden & drain the fat. It turn looks like oval shape, lookalike pipa. Dish up & serve.
SILKY soft beancurd steamed witheggwhite and then gently poached again in a chicken broth with veg-etables – that sounds like healthyeating by any count.And if it so happens that this dish wasreputedly the favourite food of one ofChina’s most famous women, then there’sall the more reason to try it.
Xi Shi was one of the historical beau-ties of China and together with WangChaojun, Yang Yuhuan and Diaochan, wasrecognised as one of the Four GreatBeauties. One of Singapore’s newer heart-land housing estates – Simei (FourBeauties) – is named after them.Xi Shi’s homeland was in the kingdomof Yue, in what is now known as theHangzhou-Suzhou district, still famous forbeautiful women and picturesque scenery.Here, the spring waters run clear, cooland sweet and the beancurd made locally is known to be the best in the country.
Legend has it that Xi Shi loved doufu, andwhile she was in training as China’s firstfemale spy, she was pampered with a differ-ent doufu dish every day of the week.Pipa doufu, so called because it is shapedlike a pipa (a Chinese four-stringed lute),was supposedly her favourite.
The original recipe is all but lost, but theliterary records tell us the dish did exist. Soall we do now is apply a little imagination,and create a pretty story for a pretty dish.
The vegetarian option
RECIPE today is easy to adapt to a fully vegetarian dish. All you have to do is to skip the fish paste inthe doufu mixture and if you are vegan, drop the eggwhite.
Substitute that for one teaspoon cornflour added to the mashed doufu. This helps the mixture bind better and not fall apart.
Use a vegetarian stock to substitute for the chickenstock, and a tasty option will be to add a teaspoon of MAGGI® Seasoning – which is vegetarian but fullof flavour.
Or, add a tablespoonful of MAGGI® ShiitakeMushroom Vegetarian Oyster Flavoured Sauce.
Blend the sauce in a little water to dilute it andadd to pan liquid. You will see bits of mushrooms float-ing in the stock.
Add the vegetables as usual, but bea little more careful while you are sliding the doufu patties in.
They will be more fragile. Add more carrot slices – they will sweeten the soup further.
It’s very easy to create carrot “blossoms”. Use a cookie cutter to stamp out shapes on a round of carrot.
Remove the“rind” and carefully cut thin slices off the block. They will brighten up the dish considerably.
Steamed pipa doufu in chicken broth
Ingredients:(Serves 4 or more)
3 teaspoons MAGGI® Concentrated ChickenStock
2 teaspoons MAGGI® Shiitake Mushroom Vegetarian Oyster Flavoured Sauce
1 box silken tofu (doufu)
200gm fish paste1 egg white, lightly beaten
1 small head of broccoli, cut into florets
1 punnet honshimeiji mushroom, trimmed
Few slices of carrots for garnishing
Method:
1. Mash doufu and fish paste, add eggwhite.Season with a little MAGGI® ConcentratedChicken Stock and pepper.
2. Steam doufu mixture in Chinese spoons forfive minutes. While doufu is steaming, boil 1.5 litre water and add MAGGI®Concentrated Chicken Stock. Add broccoli,mushrooms and carrot slices.
3. Gently slide doufu off the Chinese spoonsand into the stock. Poach pipa doufu for twominutes.
4. Serve with a dipping platter of MAGGI®Shiitake Mushroom Vegetarian Oyster Flavoured Sauce.
Preparation time: 10 minutesCooking time: 10 minutes.
======
Tried cooking pipa toufa in this style, turn up not bad...
Ingredients: 600 g silken beancurd
1 pc of egg
300g Fresh fishmeat
Oil for frying
Seasonings:
1/4 tsp salt,
1/4 tsp bicarbonate of soda,
1/4 tsp pepper,
1/4 tsp double action baking powder,
1/2 tsp sugar,
150 ml water,
150 g self-raising flour
Method:
1. In a bowl, add in 1/4 tsp salt, 1/4 tsp soda powder, 1/4 tsp pepper, 1/4 tsp double action baking powder, 1/2 tsp sugar, 150 g self-raising flour, 1 Egg. Blend into a paste.
2. Add Water gradually.... slowly...at the same stir...leave it aside. Mash beancurd with a strainer, discard the balance thick beancurd. Add to the seasoning mixture with the mash beancurd. Blend well. Grease table spoon & put in the beancurd mixture & mould into Pi-Pa shape.
3. Warm the oil, then put in the spoon with the mixture, oil must not be too much.The Oil level must be almost the same level with the chinese table spoon. Once you see bubble on top of the spoon, take it up, then scoop up the mixture.
4. Overturn it then send for frying. Fry the beancurd until golden & drain the fat. It turn looks like oval shape, lookalike pipa. Dish up & serve.
Tuesday, January 10, 2006
Deepfried Golden mushroom (for jas)
Jas, there are 2 recipes see which one u wan to try:
A. Deepfried golden mushroom
Ingredient:
golden mushroom
rice flour
plain flour
salt
oil
water
Method:
1. Wash the golden mushroom, dab them dry, mix rice flour & plain flour together with water, dip in the golden mushroom, then send to deep fry until golden brown.
2. sprinkle some salt over the ready-fried golden mushroom.
B. Deepfried golden mushroom (using potato flour)
Ingredient:
golden mushroom
potato flour
Method:
1. Wash & dab dry the golden mushroom with kitchen towel, must be very dry.
2. Divide the golden mushroom, abt 5 or 6 stalk together one bundle.
3. Make them stick together, then season with potato flour, middle fire, put in to deep fry, about 1 min, it will turn golden brown, dish up and drain. Rready to serve.
A. Deepfried golden mushroom
Ingredient:
golden mushroom
rice flour
plain flour
salt
oil
water
Method:
1. Wash the golden mushroom, dab them dry, mix rice flour & plain flour together with water, dip in the golden mushroom, then send to deep fry until golden brown.
2. sprinkle some salt over the ready-fried golden mushroom.
B. Deepfried golden mushroom (using potato flour)
Ingredient:golden mushroom
potato flour
Method:
1. Wash & dab dry the golden mushroom with kitchen towel, must be very dry.
2. Divide the golden mushroom, abt 5 or 6 stalk together one bundle.
3. Make them stick together, then season with potato flour, middle fire, put in to deep fry, about 1 min, it will turn golden brown, dish up and drain. Rready to serve.
Monday, January 09, 2006
Fried Aiye with eggs & minced pork
Ingredients:10gm of aiye leaves (or it is called Argyi Leaf (Folium Artemisiae Argyi))
2 nos. of eggs
50gm of minced pork
1-inch of ginger
Seasoning sauce: (for minced pork)
1 tbsp of cornflour
1 tsp of light soya sauce
1 tsp of sesame oil
1/4 tsp of pepper
Method
1. Season the minced pork with the seasoning sauce then leave it aside. Beat the 2 eggs with 2 tbsp of water, then leave it aside.
2. Slice and chop the ginger until fine. Cut the aiye leave into small pieces.
3. Heat up 2 tbsp of oil, put in the minced pork to fry, until the pork looks a bit cooked. Put in the ginger and the aiye leave to fry a while, then pour in the beaten eggs around the ingredient inside the wok, let it cooked, looked like pancake.
4. Do not stir fry it, lower the fire, let it cook slowly, once you see bubbles coming out, u may turn the eggs over.
5. Then it well done, ready to serve with porridge.
This is the aiye leaves that i cooked as above recipe
===================================
Argyi Leaf (Folium Artemisiae Argyi)
This kind of leaves can be found in PrimeSupermarket, very good for the body, just fry with eggs.
Argyi Leaf (Folium Artemisiae Argyi)
Location found
Provinces of central China
Flavor & Property
Bitter and pungent; warm
Effects
Arrests bleeding and relieves pain
Use
Menorrhagia, metrorrhagia, metrostaxis and vaginal bleeding during pregnancy
* used with donkey-hide gelatin, Chinese angelica root and white peony root
Irregular menstruation, dysmenorrhea, leukorrhagia, pain in the lower abdomen
* used with cyperus tuber, cinnamon bark and evodia fruit
Dosage & Administration
3-10g (boiled in water for oral use)
Note: It is important to be evaluated by a health professional before taking this drug.
http://www.myhealthspan.com/Argyi.shtm
Sunday, January 08, 2006
Vegetarian-mixed vegetable soup (for Zu)
Ingredients:
1 carrot (peeled)
3 tomatoes
1/4 can straw mushroom (cut into half)
2 onions (cut into half) - optional
2 potatoes (peeled)
120gm long chinese cabbage
1.5 litre of water
Seasoning:
1 tsp of sesame oil
1/4 of salt
Method:
1. Wash and cut all the vegetables into small pieces (diced).
2. Place all ingredients (except seasonin) and water into a soup pot, bring to boil over high heat, reduce to low heat and simmer for 1 1/2 hr, season with salt, off fire, serve hot.
(adapted from Grandma's Soup cookbook)
1 carrot (peeled)
3 tomatoes
1/4 can straw mushroom (cut into half)
2 onions (cut into half) - optional
2 potatoes (peeled)
120gm long chinese cabbage
1.5 litre of water
Seasoning:
1 tsp of sesame oil
1/4 of salt
Method:
1. Wash and cut all the vegetables into small pieces (diced).
2. Place all ingredients (except seasonin) and water into a soup pot, bring to boil over high heat, reduce to low heat and simmer for 1 1/2 hr, season with salt, off fire, serve hot.
(adapted from Grandma's Soup cookbook)
Thursday, January 05, 2006
Steamed Rice (my favourite)
Steamed Rice with mashed salted egg, ikan billis & chicken meat.
I love to steam rice, it so easy & simple. All in one go.
Ingredient:
3 cups of rice
3 cups of hotwater
3 salted eggs
150gm cooked chicken meat
50gm cooked ikan billis
Method:
1. Turn on fire, put the wok or steamer to boil the water. Wash 3 cups of rice & drain dry, add 3 cups of hotwater put on a stainless steel plate or bowl.
2. Once the water is boiling hot, put the plate of uncooked rice into the wok, let it cook for about 10 - 15 mins. Boil the salted eggs, then once it cooked, remove the shell and mashed the salted eggs.
3. Wash & drain dry the ikan billis, then heat up 2 tbsp of oil, put in 1/2 bottle of ready-made sambal chilli to fry, add some sugar & 4 pieces of shallots then add ikan billis to fry until fragrant then dish up.
4. Once rice is cooked, open the cover, put in cooked chicken meat, ikan billis, mashed salted eggs then cover it back, let it steam for another 10 mins. Ready to serve after 10 mins.
Wednesday, January 04, 2006
Roasted Chicken
Ingredient:
1 chicken
2 slices of ginger
2 star anise
2 stalk of spring onion
1 slice of cinnamon (6 cm)
Seasoning sauce:
3 tsp salt
Seasoning for skin:
150ml of vinegar
1/2 tbsp maltose
Method:
1. Clean the chicken & marinate thoroughly, stuff the spring onion, ginger, cinnamon & star anise into the stomach of chicken, sew the opening with needle.
2. Pour the seasoning mixture over the chicken & drain it dry. Pre-heat the oven, place the chicken in the oven to roast for 20 mins, brush the chicken with oil & roast until golden brown.
1 chicken
2 slices of ginger
2 star anise
2 stalk of spring onion
1 slice of cinnamon (6 cm)
Seasoning sauce:
3 tsp salt
1 tsp sugar
1/2 tsp 5-spice powderSeasoning for skin:
150ml of vinegar
1/2 tbsp maltose
Method:
1. Clean the chicken & marinate thoroughly, stuff the spring onion, ginger, cinnamon & star anise into the stomach of chicken, sew the opening with needle.
2. Pour the seasoning mixture over the chicken & drain it dry. Pre-heat the oven, place the chicken in the oven to roast for 20 mins, brush the chicken with oil & roast until golden brown.
Tuesday, January 03, 2006
Roasted Pork Coins
Ingredients:
500g lean pork
500g chicken livers
2 carrots
2 tbsp maltose
Seasoning sauce
3 tbsp black bean paste
2 tbsp light soya sauce
1 tbsp rose wine
2 tbsp sesame paste
3 tbsp sugar
1/2 tbsp minced garlic
1/2 tbsp spring onion (chopped)
1/2 tsp roasted colouring powder
Method:
1. Cut lean pork, chicken livers & carrot into 5 cm circles slices, then marinade thoroughly (except carrot) . Place one slice each of carrot, lean pork & chicken liver on a skewer, place other slices in same order on skewer.
2. Pre-heat the oven for 15 mins, then put the skewer & roast until well cooked, coated with maltose.
500g lean pork
500g chicken livers
2 carrots
2 tbsp maltose
Seasoning sauce
3 tbsp black bean paste
2 tbsp light soya sauce
1 tbsp rose wine
2 tbsp sesame paste
3 tbsp sugar
1/2 tbsp minced garlic
1/2 tbsp spring onion (chopped)
1/2 tsp roasted colouring powder
Method:
1. Cut lean pork, chicken livers & carrot into 5 cm circles slices, then marinade thoroughly (except carrot) . Place one slice each of carrot, lean pork & chicken liver on a skewer, place other slices in same order on skewer.
2. Pre-heat the oven for 15 mins, then put the skewer & roast until well cooked, coated with maltose.
Barbecued Pork (requested by zu)
Ingredients:
1 kg of pork
Seasoning:
3 tbsp sugar
2 tbsp rice wine
1 1/2 tbsp cooking oil
2 tbsp honey
3 tbsp fish sauce
1/2 tsp roasted colouring powder
1/2 tbsp sesame oil
1/2 tsp 5-spice powder
Method:
1. Cut the pork into slices or minced, add in seasoning & marinade thoroughly.
2. Pre-heat the oven for 15 mins, grill the pork till dry, cut into pieces & grill it until golden brown.
1 kg of pork
Seasoning:
3 tbsp sugar
2 tbsp rice wine
1 1/2 tbsp cooking oil
2 tbsp honey
3 tbsp fish sauce
1/2 tsp roasted colouring powder
1/2 tbsp sesame oil
1/2 tsp 5-spice powder
Method:
1. Cut the pork into slices or minced, add in seasoning & marinade thoroughly.
2. Pre-heat the oven for 15 mins, grill the pork till dry, cut into pieces & grill it until golden brown.
Monday, January 02, 2006
Culinary Art to Learn from cc in year 2006
SzeChuan Cuisine Stage 1 by Mdm Lee Swee Har (starting in Jan 6, 2006)
Dessert Making Stage 4 by Mdm Lee Swee Har (starting in Feb 23, 2006)
Nonya Kueh Stage 2 by Mdm Ng Bee Hun (Feb 2006)
Confinement Nutrition by Mdm Ng Bee Hun (Feb 2006)
Vegetarian Cooking Stage 2 by Mdm Ee Kim San (Feb 2006)
Home Cooking Stage 2 by Mdm Ee Kim San (Feb 2006)
Dessert Making Stage 4 by Mdm Lee Swee Har (starting in Feb 23, 2006)
Nonya Kueh Stage 2 by Mdm Ng Bee Hun (Feb 2006)
Confinement Nutrition by Mdm Ng Bee Hun (Feb 2006)
Vegetarian Cooking Stage 2 by Mdm Ee Kim San (Feb 2006)
Home Cooking Stage 2 by Mdm Ee Kim San (Feb 2006)
Culinary Art Learnt from cc since April 2005
Dian Xin Stage 1-4 by Mdm Ng Bee Hun - completed
Nutritious & Healthy Delights by Mdm Lee Swee Har - completed
CNY Special Cooking Workshop by Mdm Lee Swee Har - completed
Variety Cooking Stage 2-4 by Mdm Lee Swee Har (short of Stage 1)
Nonya Kueh Stage 1 by Mdm Ng Bee Hun
Dessert Making Stage 1-3 by Mdm Lee Swee Har
Home Cooking Stage 1 by Mdm Ee Kim San
Vegetarian Cooking Stage 1 by Mdm Ee Kim San
Nutritious & Healthy Delights by Mdm Lee Swee Har - completed
CNY Special Cooking Workshop by Mdm Lee Swee Har - completed
Variety Cooking Stage 2-4 by Mdm Lee Swee Har (short of Stage 1)
Nonya Kueh Stage 1 by Mdm Ng Bee Hun
Dessert Making Stage 1-3 by Mdm Lee Swee Har
Home Cooking Stage 1 by Mdm Ee Kim San
Vegetarian Cooking Stage 1 by Mdm Ee Kim San
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