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.