Tuesday, June 21, 2016

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.

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

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.

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

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

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)

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