French Crepes

Chance upon this recipe on a Facebook link.  As it require lemon juice which I do not have it on hand, I substitute with vanilla extract.  When I done with the cooking, I ganish with sliced banana, hershey chockate sauce and sprinkle icing sugar on it.  My daughter who is a dessert lover, love this crepe with banana so much.

Recipe adapted from https://m.facebook.com/story.php?story_fbid=10154250869703163&id=74052302134

(Half recipe portion, yield abt 7-8 crepes)
1/2 cup + 1/4 cup milk
2 egg
1/2 cup flour
1.5 tbsp butter
1/2 tsp salt
1 tsp vanilla extract
1 tbsp sugar

Method:
1. Blend all ingredients using blender.
2. Heat pan with butter.
3. Scoop batter onto pan and spread batter round the pan.
4. Few second later, flip over to cook till both side slightly brown.
5. Serve with fruits, chocolate sauce of your choice.

Gonger Onion Sliced Pork 姜葱猪肉

As this dish was cook by agaration proportion of ingredients, I can only list down the ingredients I used.  Everytime I cook this, it always look different as it depend on how much dark soya sauce I drizzle in.

Ingredients:

1 pack of pork fillet from NTUC, slice thinly

1/2 yellow onion, slice it

Cornflour

Ginger, slice it

Garlic, minced

Light soya sauce

Dark soya sauce

Chicken powder

Some water

Sesame oil

Spring onion

Method:

1. Marinate the sliced pork with light soya sauce, ginger slices, cornflour and sesame oil.

2. Heat wok and fry some ginger slice and garlic till fragrant.

3. Add in the marinated pork with the ginger slice and stir fry.

4. Add in yellow onion and stir fry till the pork almost cook. Add in chicken powder and dark soya sauce. Add some water in. Test taste it. You can adjust the taste to your preference by adding soya sauce.

5. Lastly add in some spring onion and off heat. 

6. Dish up and serve with rice.

Steamed Tofu with Minced Meat

Another dish that my family like.  I am surprised my kids finished the Tofu as it is their first time eating Tofu. Thank you The Meatmen for your recipe.  I will definately cook this dish again.

Recipe adapted from: http://themeatmen.sg

Method:

1. 2 blocks Vitasoy organic sprouted tofu - Steam

2. 80g shelled prawns

3. 80g minced pork

4. 2 water chestnuts (peeled and chopped) - I omitted this.

5. 2 tbsp chopped spring onions and chilies - I omitted chillies.

6. 1 tbsp light soy sauce

7. 1 tsp sesame oil

8. 1 tsp hua tiao wine

9. ½ tsp white pepper

10. ½ tsp salt

11. 4 wolfberries (soaked)

12. 1 sprig spring onion

Sauce:

1 tbsp light soy sauce

1 tbsp hua tiao wine

1 tbsp water

1 tbsp oyster sauce

1 tsp sesame oil

Instructions:

1.Trim sides of 2 blocks of Vitasoy organic sprouted tofu - Steam

2.Cut each block into half lengthwise

3.Using a small spoon scoop a hole in the center of the tofu blocks

4.Mince 80g of shelled prawns

5. Add 80g minced pork, 2 water chestnuts (peeled and chopped) and 2 tbsp chopped spring onions chili mixture

6. Season with 1 tbsp light soy sauce, 1 tsp sesame oil, 1 tsp hua tiao wine, ½ white pepper and ½ tsp salt

7. Mix well and add minced mixture to the top of the tofu

8. Add a soaked wolfberry on each tofu block

9. In a bowl mix 1 tbsp light soy sauce, 1 tbsp hua tiao wine, 1 tbsp water, 1 tbsp oyster sauce and 1 tsp sesame oil

10. Mix well and drizzle over tofu

11. Steam for 8-10 mins

12. Cut spring onions into strands

13. Remove tofu from steamer

14. Garnish with spring onions

Pan Fried Salted Fish with Minced Pork Patties

When I saw Miki Mak posted this, I immediately save the recipe. Today I tried cooking it but with some changes to the ingredients.  Thank you Miki for sharing your recipe.

Recipe adapted from and with minor change: http://dingoozatfood.blogspot.sg

Ingredients:

180g Minced Por
20g Salted Fish
1 tsp Coriander (chopped)
1/4 tsp Sugar
1/2 + 1/4tsp Corn Flour
1/2 + 1/4tsp Soy Sauce
Dash of White Pepper
1/2 + 1/4tsp Shao Xing Hua Tiao Cooking Wine
1/2 + 1/4 tsp Oyster Sauce

Method:
1. Pan fried salted fish till fragrant. Let cool completely then break into small pieces.
2. Mixed all the other ingredients together with the salted fish.
3. Shape into round patties and pan fried in wok till golden brown or cooked.

Steamed Pork with Salted Fish

This is a cantonese dish but I cannot remember whether my late ever cook this dish for me to cook. After watching a local chinese drama, in one espisode, this dish was being cook for many time. Thus, today I give it a try.  This is another well received dish by my family. Even my kids love it especially my daughter who keep asking for more.

Ingredients:
100g Minced Shoulder Butt Pork
Salted Fish (about one thumb size, cut into small pieces)
Some Shredded Ginger
Some Chopped Coriander Leaves
Some Coriander Leave or Spring Onion (for ganish)

Seasoning:
1 tsp soy sauce
1/2 tsp cooking wine
1/2 tsp sesame oil
1/4 tsp sugar
Tiny pinch of salt
Dash of pepper
1 tsp water
1/2 tsp cornstarch

1 tsp Sesame Oil (to drizzle on top before steaming)

Method:
1. Mix pork, salted fish, chopped coriander leaves with the seasoning and leave it in fridge for 30 mins.
2. Take out from fridge and drizzle 1 tsp sesame oil on top. Spread the shredded ginger on top.
3. Steam on high heat for 10 mins or till it is cooked.
4. Ganish coriander leave or spring onion on top and serve.

"Miracle Drink" Ginger, Garlic, ACV,Lemon, Honey

My hubby and me having been drinking Ginger, Garlic, ACV, Lemon, Honey drink for more than 6 months.  We started drinking because of some joint pain problem. After drinking for 2 weeks, there is improvement show and within 1.5 month, my knee cap pain totally disappear. Although we do not have any joint pain now but we still drink it as health tonic drink.  If you goggle these five ingredients you will know the benefit of drinking these tonic or called it "Miracle Drink".

Reference info from website: http://brotherjohn.org/the-miracle-cure/
http://www.healingdaily.com/healing-with-garlic-honey-lemon-ginger-apple-cider-vinegar-mixture.htm
http://www.citehr.com/141244-natural-therapy-treat-heart-blockages.html

Items you need:

1 cup of Bentong Ginger Juice

1 cup of Garlic Juice

1 cup of Lemon Juice

1 cup of ACV (Bragg brand "Apple Cider Vinegar")

1 cup of Honey

Ceramic Pot (Do Not Use metal or stainless steel pot)

Wooden Ladle for stirring during boiling

Method:

1. Wash and brush off all dirt from the bentong ginger. Slice and blend it then squeeze out the juice to obtain 1 cup portion. I use Nutribullet to blend the ginger.

2. Remove skin from garlic and slice off the bottom part. Blend it and squeeze out 1 cup of juice. I use Nutribullet to blend the garlic.

3. Cut lemons into half and blend the juice out for 1 cup portion. I use Kuvings Slow Juicer to juice the lemons.

4. Pour the ginger juice, garlic juice, lemon juice in ceramic pot. Add in 1 cup of Bragg Brand Apple Cider Vinegar into the ceramic pot.

5. Use medium low heat to boil the mixture for 30 mins. Stir occasionally using wooden ladle.

6. Let the mixture to cool down completely then add in 1 cup of honey and stir to mix completely.

7. Pour the ready "Miracle Drink" into glass bottle and store in fridge.

Note: 

Keep in fridge and can keep for 2 months

Use plastic spoon or wooden spoon to scoop. 

Do Not use metal spoon

Dosage: 1 teaspoon or maximum 1 tablespoon per day.

Drink in the day time

Cempedak Cupcake

I ever saw people posted cempedak cupcake and wanted to try baking it but it is hard to find cempedak at my area. Yesterday when I saw cempedak at supermarket, I decided to buy it and bake cempedak cupcakes.  I really love the aroma of cempedak even when it is baking in the oven.

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

Ingredients:
250g Cake Flour
2 tsp Double Acting Baking Powder
250g Unsalted Butter, Cubed and Softened
300g Castor Sugar (super fine sugar) **can reduce to 200-250 if using very ripe n sweet cempedak**
300g Eggs without shells (about 6 eggs) lightly beaten
2 tsp Vanilla Essence
8 tbsp Full Cream Evaporated Milk
300g Fresh Ripe Peeled Cempedak, cubed into small pieces (I used scissors to cut)


Instructions:
1) Beat butter and sugar until light and fluffy, add eggs in a steady stream then add essence and mix well. (the mixture may look a little curdled its normal)
2) Fold in 1/3 of the flour + baking powder mixture. Add in half the milk and fold till just combined. Repeat until all the flour and milk have been folded in. Fold until smooth. Stir in the cempedak gently. Do not overmix.
3) Pour into cupcake cases until 3/4 full. Bake for 20 mins at 160 degrees or until the skewer comes out clean.


*Folding in the flour and milk alternately will help to make the cake mixture smooth and lump-free. If all the flour is added in at one go, some flour may form lumps in the mixture.
*Cake flour makes the cupcakes lighter in texture
*You can reduce sugar if you find it too sweet, as cempedaks are sweet.
*The cempedaks are not coated with flour and they do not sink to the bottom, I tried on both cake tins and cupcake cases.
*Recipe modified and extracted from Gorgeous Cupcakes for the Homebaker by Anna Chan

Salted Egg Yolk Chicken (牛油黄金鸡)

I have been planning to try to cook this dish few months ago. Finally today I give it a try.  Been goggling for recipe on this dish and I decided to follow the recipe from The Meat Man and Delishar.com
No regret using their recipe especially the sauce recipe.  It is the same as the one cook restaurant that I have tried.

Salted Egg Yolk Chicken
牛油黄金鸡

Marinates adapted from The Meat Man

4 pieces chicken fillets cut into chunks
1 tsp sugar
½ tsp salt
¼ tsp pepper
1 tbsp rice wine

1 beaten egg
1 cup potato starch

Salted Egg Yolk Sauce adapted from delishar.com

4 salted egg yolks
20 curry leaves
2 tbsp butter
4 tbsp evaporated milk
1 tbsp minced garlic
1 tsp sugar
1/2 tsp curry powder
Dash of salt(I added this)

Method:
1. Marinate the chicken fillet chunks with pepper, sugar, salt and rice wine for 15 mins.
2. Coat the marinated chicken with beaten egg then coat with potato starch.
3. Deep fry till golden brown and set aside.

Salted Egg Yolk Sauce:
1. Steam the egg yolks for 10 mins until cooked.
2. Mash the egg yolks.
3. In a wok, melt the butter.
4. Stir fry the garlic and curry leaves until fragrant.
5. Add the mahed yolks and stir fry until bubbly.
6. Pour in evaporated milk and season with sugar, salt and curry powder.
7. Bring to a boil and once the sauce reduce slightly, remove from heat. ( This step must be fast , do not over simmer and dry up the sauce.)
8. Toss the chicken with the sauce and serve

Stuffed Tau Pok with Fish and Prawn Paste

This is a super easy dish to prepare and it is definately delicious as it is a deep fried dish.  My kids love it so much till my daughter asked for extra pieces.

Ingredients:

100g prawns, cut into small pieces
150g fish paste, ready packed in a tub from supermarket
1/4tsp chicken powder
12 pcs small tau pok
Some spring onion, chopped


Method:
1. Cut open 1 side of the tau pok from the 4 side.
2. Slowly flip inside out for all the tau pok
3. Mixed prawns, fish paste, spring onion and chicken powder completely.
4. Fill the tau pok with the paste mixture.
5. Deep fry the stuffed tau pok till golden brown.

Asparagus with Pork and Prawn

Trying out this dish for the first time and I am glad that the taste is good.  It is a simple one dish meal to go with rice.

Ingredients:

3 thick Asparagus, scrap the outer skin away and slice it
100g Pork fillet, slice it
12 Prawns, deshelled and deveined
2 Chillis, remove seed and slice into few pieces
4 cloves of Garlic, minced
1 tsp Chicken Powder
1 tbsp Oyster Sauce
Pinch of salt
1 tsp Light Soya Sauce
Dash of ground White Pepper
Dash of Hua Tiao Wine
About 200ml water


Marinade for pork:
1.5 tsp Corn flour
1.5 tsp Light soya sauce
1tsp Hua Tiao Wine

Method:
1. Heat wok with sesame oil and fry garlic and chilli till fragrant.
2. Add marinated pork and asparagus and quickly stir fry to separate the pork.
3. Add in oyster sauce, chicken powder, salt, white pepper and stir fry till pork almost cook.
4. Add in the water and let it cook.
5. Add in the prawns and stir fry till prawn is cook.
6. Drizzle some hua tiao wine in and give a few stir.
7. Off heat and serve hot with rice

Steamed Red Garoupa with Tau Cheu Paste

Trying out this steamed fish with tau cheu paste and the taste is to our family liking.  I am glad it is not too salty and I will definately steam fish with this recipe again.

Ingredients:

1 whole red garoupa
15g tau cheu paste
Some ginger slice, place at steaming plate
Some ginger strip

1tbsp sesame oil
1 tbsp light soya sauce
1tbsp water

For garnish:
Some spring onion
Some cilantro

Fried shallot

Method:
1. Place ginger slice on the steaming plate. Then place the fish on top. Rub the whole fish with tau cheu paste.
2. Place some ginger strip on the fish.
3. Steam the fish on high heat till cooked.
4. In a small pot, mix sesame oil, light soya sauce and water together and bring to boil. Once boiled, pour the sauce over the steamed fish.
5. Garnish with some spring onion, cilantro and fried shallot. Serve hot.

Soya Bean Curd Tarts

When I saw NgaiLeng posted her soya milk tarts, I remember this is in my list to bake. Hence, I go to her blog and try out the recipe.  No regret trying as my whole family love it.  My next bake I will increase the sugar quantity as I feel it can be abit more sweet as I am using low sugar soya milk for the curd filling.

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

Crust Ingredients:( yield 6 tarts shell)

45g unsalted butter, softened

22.5g icing sugar

15g beaten egg

75g plain flour

10g corn flour

1/8tsp salt

Method:

1. Loosen all plain flour, corn flour and salt by stirring with a hand whisk.

2. Cream the softened butter with hand whisk till it become pale yellow. Add inicing sugar and whisk for few minute into a light cream.

3. Slowly add in beaten egg and mix well.

4. Fold in the flour mixture using spatula till the mixture turn into a soft smooth dough. Transfer dough into a plastic bag and shape into a long dough. Let it chill in the fridge for 1 hour.

5. Divide dough into 6 part and mould into tart shell.

6. Use fork to prick some holes at the base. Bake the tart shell till slightly golden. Temperature used is 150 deg for 20 mins. Temperature depend on individual oven.

7. Remove the tart shellswhile they are still hot. Cool on wire rack.

Soya Curd Filling:

225g low sugar soya milk (use those packet type that is sold in 6 in a pack type)

5g sugar

1tsp milk powder

1/4 tsp agar agar powder

25g low sugar soya milk

1 pandan leaf (optional)

Method:

1. Heat 225g soya milk in a pot at med low heat.

2. In a bowl, mix milk powder, sugar and agar agar powder together.

3. Pour 25g of soya milk to mix with mixture 2. Let the mixture stands for about 10 mins to allow the agar agar powder to absorb the moisture.

4. Pour the mixture from (3) into the pot of hot soya milk. Stir regularly to facilitate the sugar and agar agar powder to melt. The agar agar powder will melt around 100 deg C. You may add pandan leaf to enhance the flavour.

5. To test whether the mixture is ready, scoop a tablespoon of soya milk mixture into a cool saucer and place in the fridge to chill for 2 mins. If the mixture coagulate after 2 mins, you can stop heating the mixture.

6. Pour the warm mixture into the tart shell and allow to cool to room temp then transfer to fridge to chill.

7. Allow the tart to chill for 15mins. Then serve it as cold dessert

Steamed Red Garoupa

It has been so long since I last steamed a whole fish.  Since today I bought a very fresh red garoupa, I steamed it for tonight dinner.

                                       

Ingredients:

1 red garoupa
4 slice ginger, to be place at bottom of the steaming plate

Sauce ingredients for steam fish:(mix all ingredients in a bowl)
1 tbsp light soya sauce
1 tbsp sesame oil
1 tbsp hua tiao wine
1/4 tsp chicken powder

1.5 tsp sesame oil
2 slice ginger, slice into small pieces
3 clove garlic, minced

Method:
1. Steam fish on high heat for about 15mins or till cooked. Set aside.
2. In a small wok, heat up 1.5tsp sesame oil and fry sliced ginger and minced garlic till fragrant and lightly brown. Dish up and set aside.
3. Using the same wok, pour the sauce ingredients in and bring it to boil. Off heat snd pour the sauce onto the fish. Garnish with the pan fried garlic and ginger slices. You can add some spring onion on it too.

  

Chinese Cabbage Rice

My late grandmother can cook very fragrant cabbage rice and I am glad today I finally cook it for my family.  Even my 5 years old boy said it is nice.  I am very happy as it is my first attempt and the end result I like it too.

Pan fry pork belly before setting aside

Ingredients:

1 1/4 cup of rice, drain it with water

4 chinese mushroom, soak in water

1 small handful of dried shrimp, soak till soft

About 200g of cabbage, slice to smaller pieces

200g pork belly, sliced thinly

1 tbsp light soya sauce

1 tbsp dark soya sauce

Some salt

Dash of ground pepper

4 cloves garlic, minced

About 1.5 cup of water from soaking mushroom and dried shrimp to cook the cabbage rice in rice cooker

Method:

1. Soak chinese mushroom and dried shrimp separately with water till soften. Drain and set aside. Do not throw away the water. Slice the mushroom thinly.

2. Heat wok and stir fry pork belly till lightly brown.  Dish up and set aside.

3. With the remainding oil from the pork belly in the wok, fry garlic till fragrant.

4. Add in dried shrimp and mushroom and stir fry for few minutes.

5. Add in cabbage and fry for a minute.

6.  Add in the light soya sauce, dark soya sauce, salt and pepper and stir fry to mix.

7. Add in the rice and stir fry for 1 minute to mix well with all the ingredients.

8. Then pour all into a rice cooker.  Add the water from soaking the mushroom and dried shrimp to cook the cabbage rice in rice cooker.

Hokkaido Baked Cheese Tart

The popular Hokkaido Baked Cheese Tart just opened recently in Ion which people can queued for 2 to 3 hours to get their hand on the tarts.  Chanced upon this blog, dreamsloft, who have test baked a few round before sharing it online. Thus, I used this recipe and I made some amendment on the cornflour porprotion while cooking the custard.

                                     

Tart shells ready

The cheese custard

Cheese custard piped in

After final bake

Recipe adapted from: http://dreamersloft.blogspot.sg
with minor adjustment to cornflour porprotion.

Ingredients:(A)

Tart Pastry

50g cake flour

10g icing sugar

25g cold salted butter

1/2 egg yolk

1/4 tsp hokkaido milk

Step:

1. Sift cake flour and icing sugar in a large bowl. Add cold salted butter in.

2. Using finger tips, rub the butter into the flour mixture till look like bread crumbs.

3. Add yolk into the mixture and mix it using spatula.

4. Add milk in and mix with spatula till a soft and pilable dough is formed.

5. Knead into a ball shape and wrap the dough with clingwrap. Place the dough in fridge while you can start making the cheese custard. I placed in fridge for about 30mins.

6. To mould the dough into tart shell, divide the dough into 3 portion. Estimate each dough is about 30g.

7. Press dough into tart tin then poke hole on the base of the dough.

8. Bake it at 150deg fan mode for about 10-12mins till tart shells is cooked.

9. Once cooled, remove tart shells from the mould. Then let it cool down completely.

10. Place the cheese custard into piping bag. Pipe the cheese custard into the tart shell.

11. Brush beaten yolk on top of the cheese custard.

12. Bake in 230deg fan mode for 6-7 mins.

13. Serve warm.

Ingredients:(B)

Cheese Custard

75g cream cheese
25g mascarpone cheese
10g parmesan cheese
15g salted butter
50g hokkaido milk
15g icing sugar
6g + 1/4 tsp corn flour
1/2 lightly beaten egg
1 tsp lemon juice
1/8 tsp vanilla extract
1/8 tsp sea salt, optional
1/2 egg yolk, for brushing on top of custard

Step:
1. Add cream cheese, mascarpone cheese, parmesan cheese, milk and salted butter in a small pot. Place the pot intoa large pan/pot with barely simmering water(bain marie method). Keep stirring the mixture with hand whisk till everything melted.
2. Once the mixture melted, add sifted corn flour and icing sugar in. Mix till well blended, the mixture will slowly thicken.
3.Add egg, vanilla extract and lemon juice. Mix in completely till mixture thicken into custard texture.  Taste test the custard. Add sea salt if needed. I do add in the sea salt.

Steamed Minced Pork with Tung Choy

I remembered my late dad used to steam this dish for us thus I try to cook this dish for dinner.  I am glad the overall taste is good, not too salty and just nice to our liking.

                                     

Ingredients:

150g Minced Pork
1 Salted Egg Yolk
15g Tung Choy, soak for 30mins then rinsed and roughly chopped
1 shallot, finely chopped
1 tsp Hua Tiao Wine
1 tsp Sesame Oil
1/2 tsp Corn Flour
1 tsp Light Soya Sauce
1/4 tsp Chicken Powder
Dash of white ground pepper
1/4 cup of water
1 chilli, deseeded and slice it for ganish

Method:
1. Steam salted egg yolk till cooked. Mash it and set aside.
2. Mix all the other ingredients with the minced pork. Place it on a steaming plate.
3. Steamed it over high heat for about 8 mins or till cooked.
4.Garnish the top with the cooked mashed salted egg yolk and chilli.

Cherry Blossom Swiss Roll (Sakura)

Chance upon this recipe from blogger Ann Low and decided to give it a try to bake this swiss roll cake for my birthday.  No regret at all. The cake is so soft, fluffy and moist.  I followed all the ingredients used for the swiss roll cake and added vanilla extract to it.
                                   

Recipe adapted from Blogger Cookbook with amendment made:
Sponge Cake Ingredients:
15 Cherry Blossom
40g Hong Kong Flour
15g Cornflour
45g Unsalted Butter
140g Egg Whites
85g Castor Sugar
90g Egg Yolks, lightly beaten
1 tsp Vanilla Extract
11' Baking Tray for swiss roll use

Filling:
Some Organic Mixed Fruits Jam
100g Frosty Whip Cream or Non Dairy Whipping Cream
100g Ice Water
Some strawberry emulco and Vanilla extract

Method:
1. Rinse off the salt on the cherry blossom and soak in water for 2 hours. Rinse and drain then pat dry gently on kitchen paper
2. Place the chery blossom on the baking tray lined with baking paper
3. Preheat oven at 150 'C. Sift the hong kong flour and cornflour twice. Melt butter in microwave and set aside and keep warm.
4. Whip egg whites till foamy and add castor sugar in 4 batches.  Continue to whip till stiff peak.
5. Add beaten egg yolks in a few batches and fold gently with a spatula.  Fold in sifted flour in batches, pour in warm butter and fold through.
6. Pour batter into baking tray and spread evenly.  Bake for 15-20 mins.  Unmould, tear off baking paper and leave to cool.
7. Whisk frosty powder with ice water till peak. Add in vanilla extra and strawberry emulco and whip till stiff peak.
8.Spread some mixed fruits jam on the cool sponge cake on the side without the sakura flowers facing you.
9. Spread some strawberry flavoured frosty whip cream on top of the mixed fruits jam.
10. Gently roll up the sponge cake.
11. Wrap with cling wrap and chill in fridge for few hours before slicing.

Char Siew 2

Today I made a minor adjustment to the char siew recipe that I always use.  Now I really love the glossy look of the char siew I made.


                                     

Recipe amended from my previous post http://tiffydelicatessen.blogspot.sg

Char Siew (using Philip Airfryer)

Ingred:
250g - 300g Pork Belly (without the skin)

Marinates:...
2 tbsp Lee Kum Kee Hoisin Sauce

Heap of 1/8 tsp Baking Soda
1tbsp Rose Wine
1tsp Light Soya Sauce
1tbsp Dark Soya Sauce
1tbsp Honey
4tbsp Sugar (or 1/4 cup sugar)
1tsp Sesame Oil
Dash of Pepper

Method:
1) Marinate Pork with marinates for at least 4hrs or overnight.( Usually I marinate overnight in the fridge)
2) Preheat airfryer to 200deg for abt 5min.
3) Shake off excess char siew sauce before roasting in airfryer. Put the char siew in basket and roast for 10min( depend on the size of your pork).
4) Then lower the temperature to 160deg and roast for another 10-20min until it is slightly charred

Note: Time varies depend on personal taste preference and size of meat



Mushroom Rice

Last week on a cooking show by Chef Sam Leong, he cooked mushroom rice for those special guest.  It is a very simple dish and I decided to cook it and try it out.  Instead of normal plain rice serve during dinner, tonight we will have this fragrant mushroom rice for our dinner.

Ingredients:

7- 8 Shitake mushroom, discard the stem

Some cornflour

Oil for deep frying

1.5 cup of rice, cook in rice cooker

Method:

1. Cut the mushroom into small cube size.

2. Sprinkle some cornflour on the cube size mushroom. Mixed it thoroughly with your hand.

3. Heat oil in wok. Deep fry till lightly brown.

4. Dish up the fried mushroom and mix it into the cooked rice in the rice cooker. Let it stay warm inside the rice cooker so that the aroma of shitake mushroom can mix into the cooked rice.

5. Serve hot.

Bubur Cha Cha II

Today went market and decided to cook bubur cha cha as dessert for tonight.  Since at market, I bought the fresh grated coconut and made the coconut milk myself rather than use those ready packed type.

Ingredients:

$2 Grated coconut from wet market

1/3 cup of pearl sago

1 orange sweet potato, remove skin and cut to cube

1 purple skin sweet potato, remove skin and cut into cube

1/4 yam, remove skin and cut into cube

1/2 cup thick coconut milk from the grated coconut

Pinch of salt

4 pandan leaves, tied into knot

500ml water

1cup water 

50g - 60g sugar

3 pandan leaves, tied into knot

300ml thin coconut milk from the grated coconut

Method:

1. In a pot, bring water to boiling point. Place sago pearl in a siever and place this siever over the pot of boiling water and let it cook till 90% translucent.  Occasionally give it a stir so that the sago pearl will not stick together. Off heat and let it sit in hot water till all become translucent.  Then transfer to cool water and let it sit in cool water.

2. Without adding any water, squeeze the grated coconut to get 1/2 cup of thick coconut milk. Add pinch of salt and keep refrigerate.

3. Add 500ml of water to the grated coconut and squeeze to get 300ml of thin coconut milk. Keep in fridge.

4. In a pot of hot water with 4 pandan leaves, boil the sweet potatos and yam seprately till cooked. Set aside in cool water.

5. In another pot, add 1 cup water, 50g- 60g sugar and pandan leaves and boil till sugar dissolve.

6. Add in 300ml thin coconut milk and let it boil. 

7. Add in the sweet potatos, yam, sago and let it boil. 

8. Once boil, add in 1/2 cup of thick coconut milk. Give it a few stir then off heat.

Prawn Noodle

For these few months, I have been accumulating prawns shells and freeze it for cooking prawn noodle broth.  Today finally decided to try out the recipe from pengskitchen.blogspot.com but as my family is small, I did not use 1kg of prawns. I scaled down certain ingredient quantity as I used 500g of prawns.

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

With minor adjustment

Ingredient:

Soup Base

500g fresh prawns

800g prawn shells & heads I have kept in freezer

2 pcs pork big bones, blanched in boiling water and rinsed well

30gm dried anchovies

25gm rock sugar

salt to taste

1tsp chicken powder

50gm fried shallots

1L prawn broth

600ml water

Condiments:

Cooked prawn meat from the 500g prawn

Kwey Teow

Yellow noodles

Pork fillet, cooked & sliced

Kangkong

Fried shallots

Method

1. Boil 1L water in a pot, blanch the prawns till cooked. Remove the prawns and allow to cool down before removing the shells and prawn head.

2. Reserve the prawn broth. 

3. In a wok, add 5 tbsp oil. Fry all the prawn shells/head until fragrant.

4. In a stock pot, add in fried prawn shells, pork bones, anchovies, rock sugar, prawn broth and water. Bring to boil and cook on high heat for 5 mins.Turn down heat to low and simmer for 20 mins.

5. Add in fried shallots and continue to simmer on low heat for another 20 mins.

6. Add in salt & chicken stock to taste. Discard all prawn shells, anchovies and pork bones and the soup is ready.