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.

Ngoh Hiang

It's really feel wonderful when kids prefer my Ngoh Hiang than those that their granny made.  I have made one batch for this year Chinese New Year and this week I made another batch to freeze it in the fridge.  Do note that I only made half recipe.  Thank you, Alan Goh from travellingfoodies.com for sharing your recipe.

Recipe adapted from: https://travelling-foodies.com

Ingredient (A):

300g minced pork (I used minced shoulder butt meat with some fats)

150g shrimp, meat only, cut into small chunks

100g onions, peeled and diced

100g water chestnut, peeled and diced (about 5 pieces)

20g spring onion, chopped (a few sprigs)

1 eggs

2 tbsp plain flour

11/4 tsp five spice powder

1/2 tsp salt

1 tbsp white granulated sugar

1/2 tsp pepper

1 piece of ngoh hiang beancurd skin, cut into 10-12 cm wide strips

Cooking oil for frying

Method:

1. Place ingredients (A) in a big bowl and mix using a fork till well mix.

2. Scoop about 2 heap of spoonful of ngoh hiang filling and place it on the beancurd skin. Roll to seal it up.

3. Once all the filling is used up to wrap into ngoh hiang, place it on a greased plate and steam over high heat till cooked.

4. Once cooked, let it cool down completely and store in a air tight container then freeze it in the fridge.

5.  Whenever you want to eat deep fried ngoh hiang, you can just take out from the freezer and directly place into a wok of oil to deep fry it.

Curry Chicken

Today decided to curry chicken for dinner using another blogger's recipe.  Thank you Alan for your recipe.  It have been very long since I last cooked curry.  First time using recipe with cinnamon and star anise in cooking curry.  I am using 3 chicken thigh legs so I only used half recipe to cook it.

Recipe adapted from https://travelling-foodies.com

Ingredients:

Ingredients

3 Chicken thigh legs, cut into large chunks

3 tbsp curry powder ( Babas brand curry powder)

2 tbsp chili powder ( Babas brand chili powder)

1/2 tsp salt

1 sprig of curry leaves (daon kari)

Mix all the ingredients thoroughly, rub each piece of chicken thoroughly with the powders and salt and marinate for 4 hours, or overnight in the fridge.

Rempah ingredients

50g shallots or large onions, peeled and sliced

3 cloves of garlic, peeled and sliced

thumb-length knob of ginger (halia), sliced

1/2 tbsp curry powder

1/2 tbsp chili powder

Blend or pound the peeled shallots or onions, garlic and ginger to form a coarse paste. Set aside the additional curry and chili powder for later use.

Condiments and others

1 stick of cinnamon 

1 star anise 

1 stalk of lemongrass, cut into large chunks, sliced lengthwise and bruised slightly

1/8 cup cooking oil (yes you need this much oil!)

1 large brastagi granola potatoes, peeled and cut into small chunks

250 ml of thick coconut milk

100 ml of water

1/2 tsp salt to taste

1/2 sprig of curry leaves

1/2 tbsp sugar, to taste (optional) - I added

1 MSG-free chicken bouillon cube (optional) - I added chicken powder

1 tsp ground pepper, to taste (optional)

Method

To a heated wok, add oil followed by blended onion-garlic-ginger paste. Stir-fry slowly under medium heat until fragrant.

Add lemongrass, chilli powder, curry powder, cinnamon stick and star anise and continue to stir fry until all the aroma of the spices and ingredients are very apparent (3-5 min)

Add marinated chicken chunks. Stir fry until all the chicken are well coated with the fried ingredients. Continue to stir fry under medium heat for another 10 min.

Add water as well as half the amount of coconut milk and potatoes. Bring the mixture to a boil before simmering with lid on for 20 min. The MSG-free chicken bouillon cube should be added now if using.

Taste and adjust the flavours with more salt. A bit of sugar may be added to balance the flavours while ground pepper can be added for an additional spicy edge.

Add remaining thick coconut milk and return to a boil before simmering to medium-low heat for the last 10-15 min or until the chicken and potatoes are soft and thoroughly cooked through. A sprig of curry leaves is added at this point to “refresh” the aroma of the dish.