Stir Fry Prawns with Oyster Sauce

A very easy peasy simple dish that can cook within minutes.  I have cooked this dish for few times but always cook by using ingredients with agaration measurement.

Ingredients:

10 large prawns

5 cloves garlic, minced

2 tbsp sesame oil

2-2.5 tbsp Lee Kum Kee Oyster Sauce

Some rice wine

Some water

Method:

1. Heat pan with sesame oil

2. Fry garlic till golden brown.

3. Add prawns in and give a few toss.

4. Add oyster sauce and rice wine in. Give the prawns a few toss.

5. Add some water in and give a final stir then dish up.

Final Edited Version of Copycat Jenny Bakery Cookie

Using the original source from joycemadethese.wordpress.com, I made some amendment on certain ingredients used.  Original is on the slight saltish taste.  Although I also have tried the version by Cynthia Neo which is closer to the Hongkong Jenny Bakery Cookie, my hubby and I find that it is abit dry to the throat.  Thus, we still prefer the original source of the copycat jenny bakery and changes I made to lesser the saltish taste.  This is the best of the best that my family like.  Texture still the same as in crumble and immediately melt in mouth type.  If you do not like the crumble melt in mouth texture, can also try out the recipe from Cynthia Neo which also listed on my blog.

Original recipe from: joycemadethese.wodpress.com

Ingredient with amendment I made:

170g tin type golden churn butter

30g block type unsalted golden churn butter

50g castor sugar

75g plain flour

80g bread flour

45g corn flour

Method:

1. Cream butter and caster sugar until pale and fluffy. Can use hand whisk too.

2. Sift the dry ingredients into the butter batter.

3. Fold the ingredients together with spatula until no dry ingredients are left unincorporated. DO NOT beat or over-mix as it would harden the cookies and the airy texture will not be achieved.

4. Put the dough into a piping bag with 1M tip nozzle.

5. Preheat oven to 180 C.

6. Pipe the cookies onto the baking tray. Leave about 1cm in between cookies as they tend to expand a little through baking. Chill the piped cookie dough in fridge for about 15-20mins.

7. Bake for 15minutes or until light golden brown.

8. Leave to cool on a cooling rack before storing them in air-tight container.

Edited version of Copycat Jenny Bakery Cookies

Thank you Cynthia Neo for sharing your edited version and received comments from others that your version is more closer to the original jenny bakery.  Me too, cannot wait to try out your version.  The recipe I previously used is abit on the saltish hence this time I try out your recipe but made some changes on the butter used.  Apart from using the tin type golden churn butter, I also used a small portion of butter from the block type unsalted golden churn butter.

Ingredients:

170g tin type golden churn butter

30g block type golden churn unsalted butter

50g icing sugar

90g plain flour

60g bread flour

50g rice flour

Method:

1. Combined butter and sugar until fluffy using hand whisk

2. Sieve all remaining ingredients and fold into the butter mixture

3. Pipe out cookies on baking tray

4. Baked at 150deg for 15-18mins

Kong Bak Pau

It is my first time making Kong Bak using different ingredients from my usual braised pork belly to make Kong Bak Pau.  I love this Kong Bak alot.  Even the leftover sauce, I used the pau to dip into it and eat it too.  For those, who wish to try this recipe, I hope you like it too.

Lor Bak for Kong Bak Pau

Ingredients:

500g Pork Belly

1 tbsp sesame oil

4 tbsp Dark Soya Sauce

1/2 tsp spice powder

4 cloves

1 cinnamon stick

1 anise star

4 cloves garlic, do not peel off the skin

5-6 cube size rock sugar

1/2 tsp ground white pepper

About 700ml water

Some local lettuce

Some coriander leaves

Method:

1. Marinate the pork belly with dark soya sauce, spice powder and pepper for 30mins.

2. Heat oil on wok.

3. Add in the cinnamon stick, star anise and cloves.

4. Add in the marinated pork belly and the sauce in.  Add in the garlic too.

5. Pan fried the pork belly for few minute till the meat do not look red.

6. Add in the water. Cover the wok bring it to boil.  Once boiled, simmer the pork belly till soft and tender.  Add in the rock sugar.  Let the rock sugar melt into the sauce.

7. Serve on plate.

For Kong Bak Pau, I am using store bought pau.

Steam it hot. Place lettuce, corriander leaves and Kong Bak in the pau.  Now your Kong Bak Pau is ready to enjoy

Braised Chicken and Mixed Mushroom with Oyster Sauce

Another chicken dish which I cook today for dinner.  A rather simple and delicious dish which my whole family like.   The sauce is so good to go with plain rice.

3 chicken thigh, chopped

6 sliced ginger

4 cloves garlic, minced

2 tbsp sesame oil

4 chinese mushroom, soak with 300ml water

8 brown mushroom, cut into quarter

Spring onion, for garnish

Marinate:

2tbsp oyster sauce

1 tbsp cornflour

1 tbsp rice wine

Sauce:

250ml mushroom water from soaking the mushrooms

1/2 tsp chicken powder

1/2 tsp soya sauce

1/2 tsp dark sauce

Method:

1. Marinate the chicken with the marinate for 30mins.

2. After soaking the chinese mushroom till soft, cut into slices.  Do not throw away the water. Drain the water to another bowl.

3. Heat sesame oil on wok then fry ginger and garlic till fragrant

4. Add in the marinated chicken and stir fry till the meat turn white.

5. Add in the mushrooms and stir fry.

6. Mix the sauce in a bowl. Then pour into the wok and let it boil.  Once boil, turn the heat to low and let it simmer till the sauce reduce to half.

7. Sprinkle spring onion and give few light stir. Off heat and serve

Airfried Roast Pork

It have been a long time since my last roast pork made last year.  I have always use the same recipe from a blog.  Made some roast pok for yesterday dinner to go with homemade Char Siew too.

Recipe and method adapted from: https://bakecooklove.wordpress.com

Ingredients:

Pork belly

Five spice powder

Garlic salt (i used sea salt)

Ground pepper

Method:

1. Cooked the pork belly thoroughly in water (so far the blogs i visited will blanch the pork only, pat dry, prepare skin, season and dry in the fridge overnight. but the neighborhood aunties recommended cooking thoroughly)

2. Remove from water and let it air-dry in the open (around 3 to 4 hours). Pluck excess hair if any.

3. Pat dry any excess water from the pork belly and prepare the pork skin by pricking the skin with the sharp skewer, the more holes the better (for crispier skin)

4. Lightly score the skin with a knife

5. Massage the dry rub into the meat area

6. Rub some lemon/ lime juice on the skin and followed by salt (told by neighborhood aunties)

7. Preheat the air-fryer for 5 to 10 mins at 160degree C (i laid aluminum foil underneath the basket to ‘collect’ the oil for easy washing)

8. Place the pork belly skin facing up into the air-fryer

9. Air-fry for 160degree C for 30mins, 180degree C for 30mins

Copycat of Famous Hongkong Jenny Bakery Butter Cookie

Saw a few members from some baking group tried the recipe from Joycemadethese and they commented it taste very close to Jenny Bakery Cookies.  Me, of course, will give it a try as I am a cookies lover.  No regret at all. It is very buttery and melt in mouth texture.  Even I am not able to buy it on my up coming trip in Hong Kong, I will not feel upset as this recipe is really very good.

Recipe adapted from https://joycemadethese.wordpress.com

Ingredients

200 g butter (must use golden churn tin butter)

50 g caster sugar

75 g all-purpose flour

75 g strong flour (use bread flour)

50 g corn starch

Method:

1. Cream butter and caster sugar until pale and fluffy.

2. Sift the dry ingredients into the butter batter.

3. Fold the ingredients together with spatula until no dry ingredients are left unincorporated. DO NOT beat or over-mix as it would harden the cookies and the airy texture will not be achieved.

4. Put the dough into a piping bag with star tip nozzle.

5. Preheat oven to 180 C.

6. Pipe the cookies onto the baking tray. Leave about 1cm in between cookies as they tend to expand a little through baking.

7. Bake for 15minutes or until light golden brown.

8. Leave to cool on a cooling rack before storing them in air-tight container.

Honeydew Hokkaido Cupcakes

One year ago, I tried one recipe on hokkaido cupcakes but not to my expectation and hence I dare not try again.  Today, I decided to try another recipe shared by a lady, Shirley Tam.  These hokkaido cupcakes give a light fluffy chiffon cupcakes.  Instead of using vanilla essence, I replaced with honeydew essence and I love the light fragrant of honeydew in the cuppies.  Thank you, Shirley Tam for sharing your recipe.  These hokkaido chiffon cupcake is well like by my family.

Ingredients:

(Yield 9 hokkaido cupcakes)

(A)

3 egg yolks

1/8 tsp salt

20g corn oil

20g hokkaido milk

1/4 honeydew essence

32.5g cake flour

(B)

3 egg whites

1/4 cream of tartar

40g castor sugar

Method:

1. Whisk egg yolks with salt. Then add oil and follow by milk till well combine.

2. Sift in flour and add in honeydew essence. Mix well.

3. Whip egg whites till frothy and add in cream of tartar.  Then gradually add in sugar and beat till stiff.

4. Scoop 1/3 meringue into yolk batter and combine. Then pour this mixture to the balance meringue. Use cut and fold method to combine.

5. Pour batter into cuppies till 90% full.  Give cuppies a few tap.

6. Bake in 140 deg for 20 mins, 150 deg for 20 mins then 170 deg for 10-15mins.

7. When done, tap the cupcakes few time to prevent shrink.  Let it cool down completely then pipe the cream in.

NOTE: Baking temperature and time depend on individual oven.

Whipped Cream:

150g frosty whip powder

145g cold water

1tsp honeydew essence

Method:

1. Whip the ingredients till stiff perk.  Then pipe into cooled cupcakes

Hong Kong Golden Egg Tarts

Haven't been making this Hong Kong Golden Egg Tarts for quite sometime.  Today is my girl last paper for this term so make this for her.

Recipe adapted from http://sg.openrice.com

Ingredients:(make 7 tarts)

110g plain flour

20g icing sugar

14g beaten egg

70g unsalted butter(cold from fridge)

1/4 tsp vanilla extract - I omit

Method:

1. Mix and knead butter, flour and icing sugar into breadcrumbs texture

2. Add egg and knead into dough. Wrap in cling wrap.

3. Refridgerate the dough for 20mins or till workable.

4. Weigh dough 30g and press into mould gently using thumbs.

5. Use fork gently poke holes onto base of pastry.

Ingredients for filling:

100g beaten eggs

40g sugar

110ml water

40ml evaporated milk - I used fresh milk

Method:

1. Boil water and sugar under low heat till sugar dissolve.  Cool to room temperature.

2. Add mill into syrup.  Beat eggs and add into mixture.

3. Sieve the mixture twice and pour into pastry 90% full.

4. Bake at preheated oven 160deg for 20 to 25mins. Tarts is ready when you poke toothpick into the egg filling and it can stand upright.

Minced Pork with Potato

A simple dish that most people like.  I always cook this dish base on agaration of ingredients used.  You can use my recipe as a guide if you want.

Ingredients:

150g minced shoulder butt pork

1 potato, remove skin and cut into slice

1.5 tbsp sesame oil

3 cloves garlic, minced

1/2 tsp chicken powder

1 tbsp Kwong Cheong Thye Superior Dark Soya Sauce (based on my agaration)

About 150-200ml water (based on my agaration)

Spring onion, chopped (for garnish)

Seasoning for pork:

1tsp light soya sauce

1tsp Kwong Cheong Thye dark soya sauce

1.5 tsp corn flour

1.5 tsp sesame oil

Dash of huatiao wine

Method:

1. Marinate the pork with seasoning and set aside.

2. Heat oil in wok. Stir fry garlic till fragrant.

3. Add in sliced potatoes and stir fry till half cook.

4. Add in seasoned pork and quickly stir fry to separate the pork.

5.  Add in chicken powder and dark soya sauce. Stir fry till pork is almost cook.

6. Add in the water and let it simmer till when it bubbling. Off heat and serve on plate. Garnish with some chopped spring onion.

Krill fritters

This had always been in my mind to try making krill fritters but krill is not always available in market.  This time I spotted in wet market and I bought and give it a try.  I goggled for recipe for my reference and decided to use recipe from Table for 2 as reference.  I made some adjustment to the ingredients as I am using fresh krill.

Ingredients:

1 cup of plain flour

1/2 cup of water

1 egg

1/2 tsp salt

270g fresh krill

1/2 cup chopped spring onion

Method:

1. Wash, drained and pat dry krill. Set aside.

2. In a bowl, mix water, egg and salt together.

3. Add flour and mix till batter is formed.

4. Add in spring onion and krill and mix well.

5.  Heat oil for deep frying.

6. Using medium low heat, scoop a tablespoon of krill batter and deep fry till golden brown on both side.

7. Serve hot with chilli sauce

Steamed Chicken with Black Fungus

I have eaten this dish at foodcourt before and really very keen to try cooking it myself.  I have been goggling for recipe to try out and finally decided to follow the recipe by Christine's recipe blog.  No regret as it is really good!!!

Recipe adapted from http://en.christinesrecipes.com

Ingredient:

3 Chicken thigh, chopped

Some fresh black fungus, wash and cut into small pieces

5 red dates

1-2 mushroom

Some shredded ginger

Diced spring onion, for garnish

Seasonings:

3 tsp light soy sauce

½ tsp dark soy sauce

1 Tbsp oyster sauce

1 tsp shaoxing wine

1 tsp cornflour/corn starch

1 tsp sugar

1/4 tsp salt

white pepper, to taste

sesame oil,to taste

Method:

1. Rinse the chicken parts and wipe dry with paper towels. Mix well with the seasoning.  Cover and let it rest for 20 mins.

2. Soak red dates and mushroom separately until softened.  Cut red dates into half and mushroom into slices. Mix into the marinated chicken and add the shredded ginger.

3. Steam the chicken in wok over high heat with a lid on, for about 20 mins or until cooked through.  If there is no more blood seen on the chicken, it's done.  Garnish with spring onion and serve.

Fried Oyster Omelette 耗煎

This recipe was from a blog but in my note I forgotten to write down the blog link.  I have been using this same recipe whenever I fry oyster omelette.  For my portion, I always had it without the oysters as I am not a oyster lover at all.

Ingredients:

10 -12 pcs oysters

110g sweet potato flour

270ml water

4 eggs, lightly beaten

1tbsp of cornflour

1/2 bowl water

sambal chilli, optional

2 tbsp Thai fish sauce to taste

4 tbsp oil

coriander leaves, for ganish

Method:

1. Wash oyster and pat dry using kitchen paper.

2. Mix cornflour with half bowl of water. Add in oysters. Make sure water level is above the oysters.

3. Mix sweet potato flour with 270ml water and set aside. Batter should be thin and runny.

4. Heat pan with oil till very hot.

5. Add in sweet potato flour mixture bit by bit over the whole pan. Leave some gap in between.

6. When the base of the flour mixture become translucent, quickly add in beaten eggs. 

7. When eggs becomr lightly brown, turn the cooked flour and egg to fry till both side is lightly brown. Break into smaller pieces.

8. You can fried it for longer time if you want it more crispy but need to add more oil.

9. Push the cooked flour and eggs to the side of the pan. Leave the centre empty. Add in the oysters (without the cornflour mixture) at the centre and stir fry.

10. Add in fish sauce to taste. Give a few stir. Off heat and serve.

NOTE:  This is for 2 person portion. My pan is normal so i split the ingredients into half and fry two time.

Chicken Hor Fun

Yesterday was watching a show recommending different type of hor fun. The one which interest me is ipoh hor fun. It can be soupy or thick gravy. Thus, today I try to cook it my own way but soupy type of sauce.

Ingredients:

Kwey Teow or Hor Fun

3 boneless Chicken Thigh

500ml water

Some Chye Sim

2-3 Chinese Mushroom, soak till softened then slice it

2 tbsp Feng He Soya Sauce

1 tbsp oyster sauce

1 slice of dang gui

Cornflour solution(optional, if you want the soup to become thicker gravy)

Method:

1. In a pot, pour 500ml water to boil the 3 boneless chicken thigh till cooked.

2. Dish out cooked chicken thigh and immediately put into ice water.

3. Add in softened mushroom.

4. Add in 100ml mushroom water( the water we used to soak the mushroom

5. Add in fenghe soya sauce, oyster sauce and dang gui. Let the soup boil. 6.Once boil, let it simmer for 45mins.

7. Meanwhile, in another pot of water, add some salt and oil and bring to boil. Then put in the chye sim and let it cook. Once cooked, dish out and set aside.

8. Slice the chicken thigh and set aside.

9. Blanch the kwey teow or hor fun in a separate pot.

10. Place the hor fun on serving plate then place the sliced chicken and veg on top. 

11. Pour some soup/ gravy over and place some chinese mushroom on top.

Tomato Ketchup Fish

I have cooked tomato ketchup fish before but always forgot to pen down the recipe.  Today I cook this dish again and also writing down the recipe for sharing.  As usual, my family like this dish very much.

Ingredients:

1 black pomfret

Some salt

Cornflour

Cooking oil

Sauce:

1 tomato, cut into quarter

2 cloves garlic, minced

1 med size purple onion

1/4 cup ketchup

100ml water

About 1 tsp sugar

Some salt

Cooking oil

Method:

1. Clean, wash and pat dry pomfret. Rub some salt on fish. Then coat fish with cornflour.

2. Heat oil and pan fry fish till cooked.

3. Dish up and place on a plate. Set aside.

4. In another pan, heat some oil. Fry garlic and onion till garlic is lightly brown.

5. Mix ketchup and water together and pour this mixture into the pan. Add in tomato.

6. Add in salt and sugar to your preferred taste.

7. Once the sauce bubbled, off heat and pour this tomato ketchup sauce over the fish.

Grand Marnier Butter Cake

Thank you, Serene Sim for sharing the recipe.  It is super yummy delicious.  My hubby ate one slice and requested for another slice immediately.  I am going to let my girl have a slice once she is back from her tuition.

Ingredients:

167g unsalted butter

93g castor sugar

20g icing sugar

167g self raising flour

2 eggs

6g lemon juice

60g milk

1 tsp grand marnier

1/4tsp vanilla bean paste

Method:

1. Beat butter and sugar till pale and fluffy.

2. Add in egg one after another.

3. Add in grand marnier and vanilla bean paste. Add in lemon juice and mix well.

4. Fold in flour and milk alternating each in 3 batches.

5. Pour into baking pan and bake at 170C deg for 45 min.

NOTE: Baking temp and time depend on individual oven.

Egg Timer

This is a top HOT item from Daiso.  It can go out of stock within minute and people can even go outlet to outlet just to search for this egg timer.  Of course I am also one of the unlucky one who have no luck in daiso sg.  Lucky my friend helped me get it from KL Daiso. For first time use, there is a slight plastic smell in this egg timer but my friend told me the second time she use, there is no plastic smell anymore.  Yesterday I made half boiled egg with this egg timer indicator and here is the steo and end result.

Put in the egg and timer in the boiled water

Indicator turn white on how you

want your egg to be done

Half boiled egg done

Method:

1. Boil a pot of water.

2. Once boiled, off heat. 

3. Put in the egg and the timer.

4. Wait for the timer indicator to turn white at the "soft" portion if you want your egg to be half boiled egg.

5. Once done, dish out the egg and timer. Run the egg under tap water for awhile to let it cool down abit so that it is easy to hold it with your hand.

6. Crack open and you egg is ready to serve with black soya sauce or light soya sauce.

Pandan Kaya

I have been searching for recipe for Pandan Kaya that do not need much stirring while cooking.  Finally saw the recipe from Nasi Lemak Lover blog and decided to give it a try.  And yes!!! This pandan kaya is smooth and fragrant and best is that it does not need continuing stirring the kaya while cooking.

Pandan Kaya mixture

After cooking for about 20mins

Recipe adapted from http://nasilemaklover.blogspot.sg

Ingredients

3 large eggs (lightly beaten)
250g caster sugar
350ml coconut milk, from fresh coconut
8pcs pandan leaves (screwpine leaves)

Steps:-
Mixture A - Blend pandan leaves and coconut milk in a blender. Strain and squeeze the juice from the pulp.  Discard pulp.
Mixture B - Add sugar into beaten eggs, use a hand whisk to stir mixture until sugar dissolves (Do not beat but lightly stir !!)

1. Add mixture A into mixture B became kaya mixture. Stir and mix well.
2. Sift the kaya mixture into another mixing bowl (stainless steel preferred).
3. Place mixing bowl over another pot of boiled water on low heat, stir kaya mixture occasionally.
4. I took at least 1.5hour to cook till desired thickness. Cool completely before store in a clear jar and keep in the fridge.

Best to consume within 2 weeks

Braised Chicken with Feng He Soya Sauce

Firstly thank you Derek Woo for your recommendation on Feng He sauce and the ratio proportion you mentioned on your facebook posting.  It is indeed simply tasty and definately a fuss free cooking process.   My family will sure to like this dish.

Ingredients:

4 drumsticks

1-2 slices of ginger

Few cloves of garlic, remove skin

1/2 cup of Feng He Soya Sauce

1.5 cup of water

Spring onion and coriander leaves(for garnish)

NOTE: I bought the Feng He sauce from wet market

Method:

1. In a pot, pour in Feng He sauce and water. 

2. Add in ginger and garlic. Bring to boil.

3. Add in chicken parts and bring to boil again.

4. Once boil, simmer under low heat till chicken is soft. Dish up and garnish with spring onion and coriander leaves.

5. Serve hot with white rice.

Pork and Prawn Ball in Breadcrumb

After using up all the wanton skin for making wanton, I still have balance of the filling for wanton.  Thus, I made into pork and prawn ball and deep fry.

Ingredients:
150g minced pork,(I used shoulder butt)
120g minced prawns
1tbsp cornflour
1tsp sesame oil
1/4 tsp pepper
1/4 tsp salt
1/2 tsp chicken powder
1tbsp light soya sauce
Green onion, chopped

Coating:
Some cornflour
1 egg, beaten
Breadcrumb

Oil for deep frying

Method:
1. Mix all the ingredient items together. Roll into ball shape.
2. Heat oil for deep frying.
3. Coat with cornflour. Deep in beaten egg. Then coat with breadcrumb.  Repeat these step till all pork and prawn ball mixture is finish.
4.Using low heat, slowly deep fry the pork and prawn balls till golden brown.
5. Dish up and place on kitchen paper for the excess oil to absorb by the paper.

Old Fashion Butter Cream Cake

Miss these old fashion butter cream cake that I ate when I am young.  Think the most popular one is with the red, green and yellow gel.  Even my girl choose that piece as her first choice.  Here I can only share the butter cream recipe as the sponge cake recipe is from a private blogger thus unable to share the cake recipe.

Recipe adapted from my old post with minor adjustment: smb-swiss-meringue-buttercream.html?m=0

Ingredients:

135g butter

85g sugar

2 egg whites

1/8 tsp vanilla essence, (optional)

1/8 tsp or few drop of lemon juice

Piping gel(mix with food colouring of your choice)

Method:

1. Place sugar and egg whites in a stainless steel bowl then place bowl over a pot of simmering water. Whisk until the sugar has dissolved and egg whites are hot to touch, about 3 mins or you can measure the temperature using the thermometer for food.  Temperature must reach 160F.

2. Transfer the mixture to your mixing bowl and whisk it on mixer with high speed until mixture has cooled completely and formed stiff and glossy peaks.

3. Add in butter, one piece at a time and beat until incorporated after each addition. Do not worry if the buttercream look curdled. It will become smooth again with continuous whisking.  Add in vanilla essence and lemon juice and whisk until combined.

4. The SMB is ready for frosting cake.

Pork and Shrimp Wanton Soup

Lazy to cook many dish for dinner so just made Pork and Shrimp Wanton Soup for dinner yesterday.  This time I bought the wanton skin from market stall.  For the pork, I bought pork shoulder butt from market and ask the boss of the stall to help me grind the meat.

Ingredients:

150g minced pork,(I used shoulder butt)

120g minced prawns

1tbsp cornflour

1tsp sesame oil

1/4 tsp pepper

1/4 tsp salt

1/2 tsp chicken powder

1tbsp light soya sauce

Green onion, chopped

Wanton skin

Egg white for sealing the wanton

Green onion(for garnish)

Soup base:

You can use either ikan bilis, pork bone or chicken bone to cook as soup base as etc.

Method:

1. Boil soup base using the above.

2. Prepare the wanton filling by mixing all the ingredient items together except wanton skin.

3. Wrap the filling with wanton skill and seal it with egg white.

4. You can add some green vegetable of your choice. (Chye sim or Xiao bai cai)

5. When soup base is ready, remove the ikan bilis, pork bone or chicken bone.

6. Add in the wrapped wanton and green vegetables. Let it cook.

7. Once cooked, off heat. Garnish with green onion.

Garlic Prawns

Some people request this recipe from me.  There is no exact recipe as I cooked this dish on agaration.  I will list down the ingredients I used for reader reference.

Ingredients:

About 14 prawns, remove the shell on the body and deveined.  Keep the head and tail intact.

1 chilli, remove seed and slice it

some unsalted butter

About 7-8 cloves garlic, minced it

Some salt

Some pepper, optional

Some paprika powder, optional

Method:

1. Season prawns with some salt

2. Heat wok and melt butter. Add garlic and chilli. Fry till fragrant.

3. Add prawn in and stir fry till almost cooked.

4. Sprinkle abit of salt, pepper and paprika powder. Give a few toss.

5. Serve with rice

Tofu with Minced Pork

Another dish off from my list to do.  I made this dish today base on my agaration on the ingredients.  I like the taste and my kids love it too.  It is a very simple dish and I will make it again.

Ingredient:

1 tofu (suitable for steaming)

150g minced pork (use shoulder butt)

Some water

Some cornstarch solution

3 clove garlic, minced

Some chicken powder

Some spring onion, chopped

Some chilli, sliced

Marinate for pork:

1 tbsp KCT superior dark soya sauce

1tsp oyster sauce

Some light soya sauce

1tsp cornflour

Dash of huatiao wine

Dash of pepper

Method:

1. Marinate the pork with the above.

2. Steam the tofu in a pot. Dish out and remove the water from the tofu.

3. Heat wok with oil. Fry garlic till fragrant.

4. Add in marinated pork and stir fry to separate the pork. Add in some chicken powder. Fry till cook.

5. Add in some water. Let it boil.

6. Add in abit of cornstarch solution to slightly thicken the sauce.

7. Pour it over the steamed tofu. Garnish with spring onion and chilli.

Fruit Tart

This dessert is always my family's favourite.  This time I used two 5.5" tart shell with removable base to do it.  I love the assemble of fruits on the tart shell as it look so beautiful.

Recipe adapted from http://preciousmoments66.blogspot.sg

Proportion of two 5.5" tart shell:

To make tart shells 

125g butter (room temperature) 

55g caster sugar 

1/4 egg 

250g plain flour 

Method 

1. Cream the butter with caster sugar until white and creamy. 

2. Add egg and continue to beat. 

3. Fold in flour until it becomes a dough. 

4. Line the small tart tins with dough. (I used 130g dough on each 5.5" tart shell) Poke holes using a fork on the tart shell 

5.Bake at 175°C for 10 mins or till golden brown. 

6.Slide tart out and let it cool down. 

Note: you will have some extra dough leftover

To make Creme Patissiere 

250ml milk 

1/4tsp vanilla essence 

2.5 egg yolks 

62.5g castor sugar 

12.5g plain flour 

12.5g corn flour 

Method 

1.Heat the milk and vanilla essence gently until just boiling. Remove from heat and cool slightly. 

2.Beat the egg yolks and sugar until pale and thick, then stir in the flour and cornflour. 

3.Gradually stir the milk into the egg mixture. 

4.Pour the custard into the saucepan and heat gently, beating continuously until mixture thickens and boils. 

5.Boil for 1 min, stiring continuously, remove from heat and cool. 

6.Scoop the cooled custard into each tart shell, decorate top with fruits(strawberry, kiwi, peach, blueberries etc). 

7.Glaze fruits with mirror gel(ratio 1tbsp mirror gel: 1tbsp hot water).

Soya Beancurd Pudding (Lao Ban Beancurd version)

When Miss Tam Chiak shared her recipe on her blog, I keep making very frequently as few years ago the only stall is at Old Airport Road which is too far for me to travel.  The last time I made is 2 years ago thus today buy all the ingredients needed and make it for dessert.

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

Make Soya Milk:

120g Polleney Soya Bean Milk.Powder

60g Unisoy Soya Bean Milk Powder

1400ml water

*Stir everything together*

Make Beancurd Pudding:

1400ml of Soya Milk

60g Nestle Coffeemate Coffee Creamer

60g Castor sugar (not required if using cartoned soya bean milk)

28g of Instant Jelly Powder (can use 30-32g but I used 30g)

Method:

1. Heat the soya milk in low heat till it is hot. Do not boil.

2. Stir in creamer till it is fully dissolved.

3. Stir in sugar till it is fully dissolved.

4. Stir in instant jelly powder till it is fully dissolved.

5. Sieve out the bubbles while pour into container.

6. Allow to cool down for 5 mins.

7. Chill in fridge for few hours or overnight.

8. Serve cold.