Braised Mushroom with Spinach (Po Choy)

You can find this dish in some of the wedding menu.  My family likes the mushroom to be very soft texture so I braised the mushrooms for one hours.  As for the sauce, my whole family including the kids likes it very much.

Recipe:

60g mushrooms, soak in water till soft 

2 packs of spinach from supermarket(Po Choi)

400ml water

3 tbsp oyster sauce

1tsp oil

8-9g rock sugar

some corn starch solution (to thicken the sauce)

Method:

1. Bring 400ml of water to boil.

2. Add oil, mushroom, oyster sauce and simmer for 1 hour or till to your desired texture of mushroom.

3. Add in spinach and let the spinach cooked

4. Add rock sugar and stir till it dissolved.

5. Add some corn starch solution to thicken the sauce.

6. Dish up and serve

Fu Zu Barley

This is my first time cooking fu zhu barley.  It is nice to eat it cold or hot, up to individual preference.
I did search for few recipes for reference.  I never use gingko as I do not have it.

Recipe:

100g pearl barley, washed
80g fu zhu, break into smaller pieces
100g rock sugar
5-8 red dates
5 pandan leaves, tie into knot
2000ml water

Method:
1. Soak fu zhu with water till soft.
2. Fill pot with 2000ml, barley, red dates and pandan leaves and let it boil till barley cooked.
3. Add fu zhu in and let it cook till very soft.
4. Add rock sugar in and stir till dissolve. Remove pandan leaves.
5. Let it cool completely and chill in fridge if you want to serve it cold

Magic Custard Cake

Recently this magic custard cake is a hit in baking group.  I am amazed that just one batter and you can get 3 different texture of magic cake. The bottom layer is "kueh" texture,  centre layer is "custard" and the top layer is "souffle" texture so today I try my luck on this magic cake.  You can see from my picture there is some tiny black look like seedling because I use madagascar vanilla bean paste and it is so delicious that my girl ask for second piece of cake.  Really thank bakingtaitai.blogspot.sg for sharing this recipe.

Cut up view reveiling the 3 layers

Recipe adapted from: bakingtaitai.blogspot.sg
Kindly click on the above link for recipe and step by step method

Note:
I use half recipe and bake in 6" tin
I use Madagascar Vanilla Bean Paste instead of normal vanilla paste

Cod Fish with Teriyaki Sauce

Thought of eating Cod Fish so today bought a piece of cod fish from supermarket.  This time I use kikkoman teriyaki sauce to cook.  As long as any dish with teriyaki sauce, my kids will love it so do the adults.

Recipe:

1 piece cod fish

Kikkoman teriyaki sauce

Some Ginger, slice into thin strip

Salt

Corn flour

Cooking oil

Some water

Method:

1. Wash and pat dry fish. Marinate fish with some salt.  Then coat with corn flour.

2. Heat pan with oil and fry the ginger strip till golden brown. Dish out and set aside.

3. Put fish into the pan and pan fry till cooked on medium heat.

4. Then pour some teriyaki sauce in and let the fish coat with the sauce and pan fry for awhile then dish out onto a plate.

5. Pour some more teriyaki sauce into pan and some water in under low heat. When start to bubble, you can off heat and pour the sauce over the fish.

6. Ganish with the ginger strip that is set aside earlier on. Serve

Braised Prime Ribs with Soy Bean Paste

When I do not have any idea what to cook for dinner I will choose to cook this dish "Braised Prime Ribs with Soy Bean Paste.  This is a One Dish Meal and it is so appetising till you can eat 2 bowl of rice with this dish.

Recipe:

500g Prime pork ribs

1 Potatoes, cut into big chunk size

1 Bittergourd

1 yellow Onion, cut

2-3 cloves Garlic, crushed and chopped

1tsp Kwong Cheong Thye Superior Dark Soya Sauce

3 tbsp Soy bean paste, crushed type

1000ml water

Method:

1. Heat up pot with some oil. Add garlic and onion and fry till fragrant

2. Add in pork ribs, soy bean paste and stir fry till meat turn white.

3. Add in potatoes, dark soya sauce, and water.

4. Let it boil. When boil, switch to low heat and let it braise for 2.5 hours.( Braising time depend on individual preference on how soft you want the prime ribs to be)

5. After braise for 2 hours, add in bittergourd.

6. Off heat once reach 2.5hours

Note: Do check the water level. Add extra water if water reduce alot. Then you can add either soya sauce or salt to taste.

Braised Pork Belly

Soft and Melt in mouth pork belly is what we like. Braised eggs is my kids's favourite.   I have cooked this few time using other blogger recipe.  This time I tried on my own agaration recipe and it is yummy, soft and melt in mouth texture due to few hours of braising.

Recipe:

Ingredients:

About 400g pork belly

1/2 tsp salt

5tbsp dark soya sauce ( Kwong Cheong Thye Superior )

1/2 tsp grounded pepper

1 stick cinnamon

1.5 star anise

1500ml water

1 whole garlic

Method:

1. Marinate the pork belly with dark soya sauce, salt and pepper for minimum 2hrs or overnight.

2. Heat up pot

3. Put in star anise, cinnamon and marinated pork belly in pot and stir fry under medium heat for about 10 mins.

4. Pour in the balance marinates into the pot and water in and let it boil.

5. Lower the fire and let it braise for 2.5 hours.

6. After it has braise for 1.5 hours, add in the whole garlic and let it braise till 2.5 hours.

7. Taste test. You can add some more salt to your own preference.

Sambal Fried Rice with Fried Chicken

Been so long since I last cook sambal fried rice. The sambal chilli I used is bought during the food fair at singapore expo.

Recipe:

Cooked rice for 2 pax

Some butter

2 cloves of garlic, mashed

Mixed vegetables

1 slice of luncheon meat, cut into cubes

Few pieces of mushroom, can type

About 1.5 tbsp or 2 tbsp of Ah Ma Sambal Balachan Chilli

1 egg

salt and knorr chicken powder to taste

Method:

1. Melt butter on pan and add garlic in and fry till slightly brown

2. Add mixed veg , mushroom and luncheon meat in and stir fry awhile

3. Add in rice and stir fry to separate the rice so that it will not stick together.

4. Add in beaten egg and fry

5. Add in sambal balachan chilli and stir fry till rice is well mix with the sambal chilli

6. Add salt and knorr chicken powder to taste.

7. Serve

Airfried Crispy Chicken

This is one of the easy peasy crispy chicken that I like include my family and kids too.  This is a revised recipe with potato starch added.  Thank you Ultimatejo Tan for sharing with me on adding potato starch to the crispy flour.

Recipe:

4 med size Drumsticks

1 pack of Easy Crispy Chicken Coating

1/2 tsp salt

1tbsp Potato Starch

Oil spray

Method:

1. Wash and pat dry drumsticks

2. Air dry in fridge for 1 hr.

3. Then coat the drumsticks with salt, half pack of easy crispy chicken coating and put it back to fridge to marinate for 1 hr.

4. Add potato starch to the other half pack of chicken coating.

5. Take out the marinated drumsticks from fridge and coat it with the other half pack of chicken coating which already mixed with potato starch.

6. Spray some oil on the drumstick and airfry at 180deg for 15-20mins depend on size of drumsticks.

Bak Kut Teh

Last two weeks ago, I bought the prepack Bak Kut Teh herbs from food fair so today decided to cook bak kut teh for dinner. I also bought the dark sauce specially for bak kut teh to go with it.

Recipe and method all stated on the prepack herb pack

Pandan Chiffon (Cooking Method)

I have baked lots of pandan chiffon before as it is our favourite chiffon flavour. I have tried various recipe from other blogs but this one is definately the best of all other recipes.  It is very soft and moist and very fragrant.

Recipe adapted from : Wen's Delight

Ingredients:
Egg Yolk - 5 nos
Coconut milk - 70g
Pandan juice - 40g
(Blend fresh pandan leave with water, cover and chill in the fridge overnight. The juice at the bottom of the bowl is the best, thickest and most fragrant)
Butter - 50g
Cake flour - 90g
Optional - 1/8 tsp pandan paste (I totally omit it)

Egg white - 5 nos
Castor Sugar - 80g

Method:
Preheat oven at 170 deg C
1. Cook coconut milk, butter and pandan juice together till butter melted, while is warmed add in sifted flour and mix well.
2. Follow by egg yolks, add in slowly and mix well, set aside.
3. Whisk egg whites till foamy and add in sugar whisk till stiff.
4. Add in 1/3 meringue into the cooked dough and fold well.
5. Pour this mixture back to the balance meringue and fold well till the mixture is well mix.
6. Pour into a 20cm chiffon mould, bake at 170 deg C for the 1st 10min, then use 150 deg C bake for 35 mins.
7. Invert the cake to cool, unmould when completely cooled.
(Tip: has to fold fast when the dough is still warmed)
(Oven Temp depend on individual oven)

Steam Chicken with D.O.M Liquor

Thank you Joey Lee for sharing with me on her recipe on steaming chicken with D.O.M
This is good for those whose body is consider "liang" .

Recipe from Joey:

1 Kampong Chicken

5 soup spoon of D.O.M liquor

1/2 tsp of salt

1 soup spoon of sesame oil

I added the following on my own:

Few mushroom, soak till soft and cut into slices

8 red dates

1 tbsp of wolfberries

Some slices of ginger 

Aluminium foil

Method:

Cut the Kampong chicken into 4 pieces and wash clean then place on a plate.

Add 5 soup spoon of D.O.M

Add sesame oil 1 big soup spoon n last add salt less than half tea spoon season half an hour.

Put water inside the wok and let it boil.

Put mushroom, red dates, wolfberries, ginger on the chicken and cover the plate with aluminium foil and steam for about 50 to 60mins

Sago Gula Melaka

Saw my friend, Catherine Han, made the Sago Gula Melaka Dessert yesterday and immediately tempted in making it for today as dessert too. Luckily found some sago in the cupboard and should be enough to make 2 small portion. Without hesitation, I start cooking and let it chill overnight.

Method on cooking the sago adapted from Catherine Han:

use a large pot, boil water and add sago. Let it boil  until you can only see a little small white dots on just some of them. Off heat at let it sit for 5 mins before pouring over a strainer. Let clean water run over the sago to remove excessive starch. Spoon in mold or cups and chill it in the fridge

 Boil with 1 pandan leaf, cut leaf into 4 parts

Scoop into mould and chill in fridge for about 1-2hr

For preparing the Gula Melaka Syrup:

45g Gula Melaka, chop into small cube size

3/4 tbsp water

1 pandan leaf

1. Boil the above in a pan under low heat till gula melaka dissolved totally

2. Strain and set aside

Preparing coconut milk:

100ml Kara UHT Coconut Milk

1 pandan leaf, tied into knot

Small pinch of salt

1. Heat up the coconut milk with pandan leaf and pinch of salt in a pan under low fire.

2. Off heat when you see bubbles appear. Set aside to cool.

To serve:
1. Take out the chill sago from fridge.
2. Pour some gula melaka syrup into the mould.
3. Pour the cooled coconut milk on top.
4. Serve

Hawaiian Pizza on Bread

Today decided to make pizza bread for tea break. This is called "cheating" pizza as I made it using gardenia thick slice.

My simple recipe:

Gardenia thick slice breads

Bolognese pasta Sauce

Picnic Ham

Pineapples slice, from can type

Mozzarella Cheese

Method:

1. Spread pasta sauce on bread

2. Add picnic ham, pineapple slice on top of the pasta sauce on bread.

3. Spread mozzarella cheese on top.

4. Bake in oven at 180 deg for about 10-15min or till cheese turn slightly brown.

Father's Day Cake 2014

Using the Pandan Cupcakes with Gula Melaka SMB, I made a 6 inch cake for hubby as Father's Day Cake for this year. This time the frosting is simply simple and nice.

Lovely card from the boy for his Daddy

For recipe on the cake, you can refer toPandan Cupcakes with Gula Melaka SMB

Pulut Hitam

I have been wanting to cook this dessert long ago till recently my friends cooked it and posted in facebook hence today I cooked it for a single portion for myself as my hubby not a fan of it.

Ingredients:

1/2 cup black glutinous rice, washed and drained

4 cups water

3 pandan leaves

40-45g rock sugar

Method:

1. Place rice in a pot with water and pandan leaves and bring to a boil. Once boiling, reduce heat to med low heat and remove the pandan leaves.  Let it simmer for 50mins or until the liquid is thick and creamy. The rice should be soft now.

2. Add rock sugar and stir till dissolved.

3. Serve the pulau hitam with coconut milk.

Preparation of coconut milk:

I used fresh prepacked coconut milk which is available at ntuc.

1. Heat up some coconut milk with 1-2 pandan leaves.

2. Bring to simmer and off heat. Remove the pandan leaves

Teriyaki Chicken Legs with Homemade Sauce (Airfried version)

Using my friend, Annie K Soh's homemade teriyaki sauce, I made these yummy teriyaki chicken for dinner tonight. Been using her homemade sauce for many times as it is yummy.  But for this time, I am using airfryer to do the cooking

Ingredients:

2 Chicken legs, deboned

Ingredients for Homemade Teriyaki Sauce:

1 tbsp sake

2 tbsp soy sauce

2-3 tbsp mirin

1 tbsp sugar

Method:
1. Mix the ingredients for sauce together till sugar dissolved.
2. Wash and pat dry chicken legs.
3. Pour sauce over chicken in ziplock bag and seal it.
4. Let it marinate for 1 hr in fridge or till you are ready to cook it.
5. Place the marinated chicken legs in baking pan with skin face up.
6. Airfry the chicken legs at 160deg for 15-20mins depend on size of chicken legs.

Apple Crumble

I had tried this warm dessert(Apple Crumble) at some restaurant after the main course. Have been thinking of trying to make it on my own. Just recently, saw misstamchiak.com.sg posted the recipe so I decided to give it a try. Bingo the crumble is so yummy but I should have cook the apple longer.  Overall it is still very nice

Serving portion

Out from oven

Inner view of Apple Crumble

Crumble Recipe adapted from http://www.misstamchiak.com

Ingredients:

100g butter

½ cup (110g) caster sugar

1 egg

1 cup all-purpose flour, sifted

1 teaspoon baking powder, sifted

1 tablespoon milk

icing sugar, to dust( I omit it)

Crumble Topping:

1¼ cups (185g) all-purpose flour

1 teaspoon baking powder

125g butter

¾ cup (165g) caster sugar

Instructions

Preheat oven to 160°C (320ºF). 

To make the crumble, mix the flour, baking powder, butter and sugar in a bowl until it resembles breadcrumbs. Set aside.

Place the butter and sugar in an electric mixer and beat until creamy. Add the egg and beat well. Fold through the flour, baking powder and milk. Spread in a 20cm x 30cm tin lined with non-stick baking paper, top with the apple filling and crumble and bake for 40 minutes until golden.

For apples, I am using Granny Smith Apples but the ingredients use to cook the apples I follow misstamchiak.com and added sugar while cooking.

Cooking of Granny Smith Apple:

5 apples, remove skin and diced it

10g butter

1/2tsp cinnamon powder

Abt 4 tbsp of caster sugar(this is my agaration amount)

Method of cooking apples:

To cook the apple filling, place the apple, butter, sugar and cinnamon in a saucepan over low heat and cook for about 10 minutes or until softened. Allow to cool