Airfried BBQ Honey Chicken Wings

Thank you Spice and Pan for sharing the recipe.  It was super delicious. My family gave thumb up for this chicken wings recipe.  So far, I have already cook twice for this recipe and sure will stock up some chicken wings and cook again.

Ingredients:
1kg of chicken wings
1 tablespoon of honey
1 tablespoon of oyster sauce
1 tablespoon of fish sauce (replaced with light soya sauce)
2 teaspoons of dark soya sauce
2 tablespoons of light soya sauce
1 tablespoon of ginger juice ( i replaced with 1 tsp of ground ginger)
1/2 teaspoon of white pepper
1/2 teaspoon of salt

Method:
1. Marinate the chicken wings with all the ingredients and leave in fridge for minimum 6 hours or preferably overnight.
2. Warm up the airfryer. Apply oil on the wire mash.
3. Place the marinated chicken wings on the wire mash.
4. Airfried it at 180 deg for 15 mins.

Japanese Garlic Fried Rice

This is a must try fried rice.  My daughter keep saying this fried rice is very nice while she eating it.  It is my second time cooking it and have worked out the recipe after my first attempt.

Ingredients:
1 cup of rice, cooked and cooled overnight
8 cloves garlic, minced
10 prawns, cut into small chunks
10 stalk of french bean, cut into small pieces
3 eggs, 1 mixed into rice before frying the rice
Japan Soy sauce 2.5 tsp
Mirin 2.5 tsp
Oyster 2 tsp
Cooking oil 2.5 tbsp

Method
1. Heat oil in wok. Fry garlic till light brown. Dish up the garlic and set aside.
2. Using same oil in wok, fry 2 eggs and prawns separately. Dish up and set aside.
3. Add the french bean into wok and fry till half cooked.
4. Add in the rice and stir fry to separate the rice.
5. Then add in the fried egg and prawns. Stir fry to mix with the rice and french bean.
6. Add in japan soy sauce, mirin and oyster sauce.
7. Stir well to mix with the fried rice.
8. Add in the fried garlic and mix with the fried rice.
9. Dish up and serve.

Stain on your kettle

It had been a long time since I uodated my blog.  I have been very busy with some personal matter but today I wanted to share with you how to clear away the brown stain on the base of the kettle we used to boil water for our daily use.

Step:

1 slice of lemon

Filled kettle with water. Add in 1 slice of lemon.

Bring water to boil.

Let it soak for awhile.

Till you see all the stain disappear, you can discard the water and lemon away. 

Rinse the kettle with water.

You will see a "as good as new" kettle

Cantonese Steamed Fish

It is a bingo!! The gravy is perfectly delicious.  Even my daughter commented that today the fish is so nice and the gravy too.  Thanks to The Wok of Life for your recipe.  I made some adjustment as I am using collagen bone broth to replace water and sugar.

Recipe adapted from http://thewoksoflife.com

with adjustment made

Ingredients:
1 pkt of Seabass Fillet from The Fish Market by Song Fish
3 slices of ginger, slice into strips
1 small bunch of cilantro, cut into small parts
1 stalk of spring onion, slice into strips
2tbsp of oil
1.5 tbsp Feng He Light Soya Sauce
1/8 tsp salt
3 tbsp of Collagen Bone Broth (you can use water but need to add some sugar if you do not have collagen bone broth)

Method:
1. Wash and pat dry the fish. Place fish on a steaming plate. Steam in a wok using high heat for about 8-10mins or till cook. (Use skewer to poke. If can poke into the meat easily and took out easily mean it is cooked).
2. Once done remove from wok. Drain away the liquid on the plate. (You can use kitchen paper to soak up the liquid)
3. Place some cutted cilantro on the fish. Left some for later use.
4. In a small bowl, mix light soya sauce, salt and collagen bone broth. Set aside.
5. In a wok, heat oil and add in the ginger strips and fry till lightly brown.
6. Add in the remainder cutted cilantro and spring onion strips in. Add in the light soya sauce, salt and collagen bone broth mixture in. Stir it till the spring onion strips look like wilted.  Off heat. Pour this gravy over the fish and serve.

Fish Fillet with Black Bean Sauce

This is my second attempt cooking this dish. Thank you Gabriela Tan for your sharing on the ingredients used.  I added black bean sauce this time round.  It is a wonderful yummy dish. Well like by my family.

Ingredients:
1 packet of Batang Fillet from The Fish Market by Song Fish (consist of 2 pcs of fillet)
1 big green scallion, cut into few pieces
1 red chilli , remove seed and cut into few parts
2 pieces of ginger
1 tbsp of black soy bean
3 tbsp of collagen bone broth
Cooking oil

Marinate:
1 tbsp of cornflour
1tbsp of oyster sauce
1 tsp of light soy sauce

Method:
1. Slice the 2 pieces of batang into 12 pieces.
2. Marinate it with cornflour, oyster sauce and light soy sauce for minimum 2 hours in the fridge.
3. Heat wok with cooking oil. Pan sear the fish pieces till 3/4 cooked. Dish up and set aside.
4. With the remainding oil, fry ginger and scallion till fragrant. Add in fish, red chilli and black bean sauce. Stir to mix well. Add in the collagen bone broth. Stir well.
5. Once done, dish up and serve.

Steamed Chicken with Feng He Garden Black Bean Sauce

A simple yummy one dish meal serve with rice.  This dish I used black bean sauce, soy sauce and dark soya sauce from Feng He Garden.

Ingredients:

2 chicken legs, chopped into few parts

1 tbsp feng he black bean sauce

1/2 tsp sugar

1.5 tbsp feng he soy sauce

1/4 tsp feng he dark soya sauce

1 tsp sesame oil

1 tsp corn flour

3 slices of ginger, cut into strip

Garnish:

Spring onion

Chilli

Method:

1. Marinate all the above ingredients together for at least 2 hrs.

2. In a medium size steaming bowl, lay a big piece of cooking paper.

3. Pour all the ingredients in step 1 into the medium size steaming bowl with the cooking paper in it.

4. Wrap up the cooking paper and tied with a string. (I used the bamboo string used for wrapping bak chang.)

5. Steam under high heat in a wok for 25-30mins.

6. Garnish with chilli and spring onion. Serve hot with rice.

Cupcakes and Cookies with customised Doraemon Tag

Friend ordered cupcakes and cookies with customized Doraemon's tag for her son's birthday party in school

Soft Spongy Banana Cupcakes

A very big Thank You to Susan Quek, a member in a facebook group who shared this recipe.  It is indeed a keeper. The cupcake is very soft and spongy.

Ingredients:

3 eggs

130g sugar

200g banana (very ripe, mashed)

150g cake flour

1/2 tsp baking powder

1/4 tsp baking soda

100g corn oil (or any vegetable oil)

1 tsp vanilla extract 

Method:

1. Preheat oven to 160 degree C.

2. Whisk eggs, sugar, vanilla extract and mashed bananas at max. speed till stiff/ribbon stage. 

3. Sieve flour, baking powder and baking soda together. 

4. Fold in sifted flour and mix well. 

5. Add in oil and mix well till batter is shiny and flowing.

6. Pour into muffins/cupcakes baking tin and bake for 20-25minutes.

Fried Mee Tai Mak

Today I decided to cook noodle for dinner.  It had been a long time since I ate mee tai mak so I bought a packet of mee tai mak as my choice of noodle for dinner.  I fried mee tai mak using my own agaration of amount of ingredients I used.  Lucky my kids and my hubby love it very much.

Ingredients:

1 packet of Mee Tai Mak (bought from wet market)
4 cloves minced garlic
Minced pork (marinate with some cornflour, light soya sauce and pepper)
Green veg
2 eggs
Some prawns
Some squid
Sweet caramelized dark soya sauce
Light soya sauce
Some salt
Pepper
Cooking oil

Method:
1. Heat oil in wok. Light fry egg and dish up. Put aside.
2. Add in garlic and fry till fragrant. Add in minced pork, green veg, prawns and sotong. Stir fry till cooked. Dish up all ingredients include any gravy and set aside.
3. Clean up the wok with kitchen paper.
4. Heat up some oil in wok again.
5. Pour in mee tai mak and stir fry.
6. Add in caramelized sweet dark sauce and light soya sauce. Stir fry to mix well with the sauce.
7. Add in all the ingredients in step 2 back into the wok. Stir to mix well with the mee tai mak.
8. Taste test. You can add in light soya, salt and pepper to your taste preference.
9. Once done, dish up and serve hot

Walnut and Cashew Nut Pork Ribs Soup

Today I boiled this soup for the kids as it is school examination week too.  This soup is good for brain developement and eyes.  Both kids finished up their bowl of soup after hearing that it is good for their brain developement.

Ingredients:
15g Peeled walnut
15g Peeled cashew
1 handful red dates
15pcs Lotus seed
1 tbsp dried lily
30g Red kidney bean
400g Pork ribs
1700ml water
Small handful of Wild Yuzhu

Salt to taste

Method:
1. Pre boil the pork ribs in a small pot for awhile.
2. Wash the other ingredients with water.
3. In another pot, add water in and add in all the ingredients including the pre boiled pork ribs.
4. Bring it to boil under med high heat for about 30min to 40min.
5. Reduce to med low heat and let it simmer for another 2 hours.
6. Add salt to taste and serve hot.

Hokkien Mee

It had been very long since I last cook Hokkien Mee.  It is my boy's favourite thus today I decided to cook.  He had never eat my hokkien mee before. All the while bought from zi char stall. When I dish up his portion, he is so happy and said: "This is my favourite." Lucky he feedback and said it is nice.

Ingredients:

3 clove garlic, minced

700ml water

1 ayam brand chicken cube 

1 tbsp oyster sauce

1tsp caramel dark sauce

1 packet KangKang Hokkien Mee

12 Prawns, remove shell

2 Sotong, slice it

Some Sliced Pork

Some green veg

Cooking oil

Cornstarch mixture (1 tbsp of cornflour mix with 2 tbsp of water)

Method:

1. Heat oil in wok. Fry garlic till fragrant.

2. Add in water and chicken cube. Boil till chicken dissolve.

3. Add in oyster sauce, dark soya sauce, caramel dark sauce. Let it boil.

4. Add in noodle, follow by green veg, pork, prawns and sotong.

5. Once cooked, stir in cornflour mixture and let the gravy thicken. 

6. Dish up and serve it hot.

Moist Banana Chocolate Chips Muffins

I have no regret trying out this Banana Choc Chips Muffins.  It is very moist and soft.  After making 12 muffins, I packed some and give to friends.  Also, have to thanks Sharon from delishar.com for sharing the recipe.

Recipe adapted from: http://delishar.com

Ingredients:

3 large bananas, mashed

192g plain flour

67g castor sugar

67g brown sugar

2 tsp baking powder

1/4 tsp salt

1 tsp vanila extract

75g melted unsalted butter

1 large egg

175g semi sweet chocolate chips

Method:

1. Preheat oven at 170 deg.

2. Line muffin tray.

3. Whisk together salt, sugar, flour and baking powder using hand whisk.

4. Add melted butter, egg and vanilla extract and mashed bananas into flour mixture.

5. Mixed till almost combine.  Do not overmix. 

6. Add chocolate chips and fold using spatula for 4-5 fold. Mixture will be lumpy

7. Divide batter into lined muffin tray.

8. Bake for 20-25 mins.

9. Allow to cool for 5mins before transferring to cooling rack to cool completely.

Fried Kway Teow

I have been wanted to try cooking Fried Kway Teow for a long time.  Finally, today I cooked it for dinner.  Ever saw blogger, Kenneth Goh, have this recipe and I used his recipe this time.  Thank you Kenneth Goh for your recipe.

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


Ingredients:

125g kway teow
75g yellow noodle
50g fresh prawns
25g fish cake, i omitted as my family don't like
1 chinese sausage, sliced thinly
Small handful of bean sprouts
Some chye sim
2 tbsp of lard cubes
1 tbsp minced garlic
2 tbsp of lard oil
2 egg, lightly beaten

Sauce:
2.5 tbsp light soya sauce
1 tbsp fish sauce
1 tbsp oyster sauce
1 tbsp sweet caramelized sticky dark soya sauce
1 tbsp plain water
1/2 tbsp sugar ( i used abt 3/4 tbsp sugar)
Dash of pepper

Method:
1. Mix all sauce ingreds in a bowl and set aside.
2. In a wok with lard oil and lard, fry garlic till slightly brown. Add fresh prawn and stir fry for awhile.
3. Add kway teow and noodle, follow by chye sim and stir fry till well mixed.
4. Push the char kway teow to one side, add abit of oil and pour in beaten eggs and cook till egg is half set. Stir well all together with char kway teow.
5. Add the sauce in, beansprout, sliced sausages. Stir fry until well mixed. Serve hot.

Butter Sugar Bread 砂糖牛油面包

Recently, this bread is very popular in a baking group.  Alot of people who had tried commented the bread is very soft and method used is straight dough step.  Unable to resist the temptation, I tried this recipe and it is so......GOOD!!!  Thank you Fawn Setoh for sharing this recipe.

Ingredients:
250g bread flour
10g milk powder
45g caster sugar
4g instant dry yeast
4g salt
35g unsalted butter (cut into small cubes and slightly softened)
100ml fresh milk (plus minus 1tsp)
1 egg (I use 60g egg with shell)

Additional ingredients:
1 egg for egg wash
12 x butter cubes (2cm x 1cm x 1cm)
Sugar to sprinkle

Method:
1. Beat egg and milk together and set aside.
2. Mix all dry ingredients in a mixing bowl with hook attachment.
3. Slowly pour in the milk and egg mixture while the mixer is in motion. (I use KA speed 2 throughout)
4. When a rough dough is formed around the hook, add in the butter cube by cube.
5. Let the mixer do the work till the dough pass the window pane test, scrapping down the sides with a spatula from time to time. (took me about 30mins)
6. Smoothen out the dough into a nice round dough and leave it in the bowl covered for 15mins.
7. Portion dough into 12 equal portions (about 42g each). Shape each portion into a ball and line them in a greased 8 inch square pan. Cover and let proof for 1 hour.
8. Preheat over to 170'C.
9. Brush egg wash lightly on the top of the dough. Using a scissors, cut a small snip on each and insert butter through the snip and press down slightly and gently. Sprinkle the top generously with sugar and bake for about 18 to 20mins in the oven until golden. (I bake at 2nd lower rack.) Remove from oven allowing it to cool slightly.

Sayur Lodeh

This was one of the buffet dish during my cousin's son's one year old birthday party.  It was delicious and me and my hubby had a few round of helping in this dish.  This morning I was goggling for recipe and decided to use Peng's Kitchen's recipe as a guide and made some changes to the ingredients.  Thank you Peng's Kitchen for sharing the recipe.

Recipe for Rempah: http://tiffydelicatessen.blogspot.sg

Recipe for Sayur Lodeh

Ingredients:

1 tbsp of Cooking Oil
2.5 tbsp Rempah
1 Firm Tofu, cut into 4 parts and pan fried till brown
2 Tofu Puff, cut into half
About 200g Cabbage, sliced
1 Carrot, sliced
8-10 French Bean, cut into 3cm length
1.5 cup water
1/2 chicken cube
200ml Ayam Brand Coconut Milk
Salt and Sugar to taste

Method:
1. Heat oil in wok. Saute rempah till fragrant.
2. Pour in 1.5 cup of water and chicken cube and let it boil.
3. Add in carrot, french bean, cabbage, all tofu and cover wok to simmer all the vegetables until soft.
4. Add in coconut milk and let it boil.
5. Add in salt and sugar to taste.
6. Serve with rice.

Fried Chicken

A big thank you to Simon Leong in a facebook cooking group.  It is a superb recipe.  Even my hubby commented that these is so much better than KFC.  Meat is very fresh and soft as I bought fresh chicken from wet market.  A indeed Must Try recipe.

Ingredients:
Flour Mix
200g All Purpose Flour
100g Corn Flour
100g Rice Flour
2 tbsp Fine Salt
1.5 tbsp Fine Ground Mixed Herbs (thyme, basil, oregano)
1 tbsp Ground Black Pepper
1 tbsp Ground Dried Mustard
2 tbsp Ground Paprika Powder
1 tbsp Ground Garlic Powder
1 tbsp Ground Ginger Powder
2 tbsp Ground White Pepper

1. Mix all the above in a bowl and set aside. Use sufficient to coat the chicken later in a plate. Save the rest for future use.

Chicken Meat
2. Season chicken with salt and pepper. Let it marinate for 30 minutes. Then soak with beaten eggs.

3 Heat up oil till hot about 180C and maintain at medium. Do not fried at high temperature. The seasoning will burned before the meat is cooked.

4 Slice the chicken to cook evenly if desired. Coat the chicken evenly with the flour mix. Fried for about 6 to 10 minutes or till golden brown.

Yakisoba Sauce

Big thank you to Petal Dennise for sharing this sauce recipe. I cooked noodle for lunch with this sauce and kids said that it is nice.

Recipe shared by Petal Dennise:

4 tbsp soy sauce

2 tbsp oyster sauce

2 tbsp worcestershire (locally some know it as Lea & Perrins brand)

1 tbsp rice vinegar

1 tbsp ketchup (tomato sauce)

1 tsp sugar

1 tsp ginger

1 tsp hoisin (optional)

white pepper (if you like, chilli flakes)

Whisk all ingredients and taste, adjust to your liking. Store in a bottle and keep in refrigerator. Good for more than a week.

Mango with Black Glutinous Rice and Glutinous Rice Ball

Last week we went out for dinner and after dinner, we had dessert at a hongkong dessert cafe.  I ordered a bowl of mango with black glutinous rice and glutinous rice balls.  It is a very nice dessert hence today I try to replica it and it is so delicious.

This is the one I ate the dessert cafe

Ingredients:

3 Thailand Mango
40g Sago Pearl
Some Sugar Syrup, (using ratio 1:1[sugar:water])
90ml fresh milk
(NOTE: Sugar syrup and fresh milk adjust to your own preference)

1 small handful of black glutinous rice, soak for few hours in advance
Water to cook
1 pandan leave, tie into knot
rock sugar to taste

Some vanillin glutinous rice flour
Some water
Green food colouring


Method:
1. Soak the black glutinous rice in water for few hours. Then boil with water and pandan leave. Boil till it is soft. Add rock sugar to taste. Set aside.
2. Bring a pot of water to boil.  Add sago pearl in and bring to boil on med heat.  The water must cover all sago pearl. Stir them constantly so that they will not stick together. Boil for about 15 to 20mins.  Off heat and let it sit in the pot of boiling water for 20mins or so.  The sago will be translucent if it is done. Drain the sago under cold water. Set aside.
3. Mix the vanilin glutinous rice with water till dough formed. Add abit of green food colouring and mix well. Roll into small balls.
Boil in pot of water till it float up. Dish up and soak in a small bowl of water.
4. Cut mango into cubes. Put 1/3 portion aside.  Blend the rest of mango with some sugar syrup and fresh milk into thick juice.  Taste test and add in the sugar syrup according to the sweetness you preferred.
5  Pour the blended mango juice in serving bowl.  Add in some cool sago pearl in and give it a stir.
6. Scoop some black glutinous rice on top.  Place some diced mango and glutinous rice balls at the side.
7. Chill in fridge and serve cold.

Chilli Prawns and Sotongs

Making full use of the rempah I made, today I try out cooking prawns and squids using the rempah.  Even my daughter who still does not take too spicy food also said nice.  She even request me to cook the same dish again on the next day.

Recipe for Rempah: http://tiffydelicatessen.blogspot.sg

Ingredients:

2.5 tbsp cooking oil

60g rempah
12 pcs Prawns, remove shells
2 sotongs, cut into ring
Abt 10g gula melaka, crush into small pieces
Salt to taste

Method:
1. Heat oil in wok.
2. Add rempah into wok and fry under medium low heat.  Keep on stirring.
3. Once the rempah start to be abit darken, add in gula melaka sugar. Add in prawns and sotong. Stir to mix well with the rempah.
5. Using med low heat, stir fry till cook. Add salt to taste.

Rendang Chicken

It is time to try out the rempah for Rendang Chicken.  I can said the rempah was really good.  The Rendang Chicken turn out so good.  I made this dish for our Valentine's Day dinner at home.

Recipe for Rempah: http://tiffydelicatessen.blogspot.sg


Ingredients:

2 big chicken thigh (cut into few parts)
2.5 tbsp cooking
80g rempah
60g coconut cream (Ayam Brand Tin Type)
3 Kaffir Leaves
30g Gula Melaka Sugar
Salt to taste

Method:
1. Heat oil in wok.
2. Add rempah into wok and fry under medium low heat.  Keep on stirring.
3. Once the rempah start to be abit darken, add in chicken parts. Stir to mix well with the rempah till chicken begin to brown.
4. Add in coconut cream, kaffir leaves and gula melaka sugar in and mix well with the chicken.
5. Using low heat, simmer the chicken about 25 mins without cover and keep stirring gently untill chicken is fully cook. Add salt to taste.

Rempah

It was my first time cooking Rempah. I choose to use Alan Goh's blog recipe.  It was really challenging as I was not sure whether I will succeed in rempah making.  Everything went fine except grinding the dry chillies took a longer time. As the dried chillies used was not alot, grinding job made it abit difficult.  But once all the cooking finished, the rempah smell so nice.

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

Ingredients:

10 red chilies, chopped coarsely
20 dried red chilies, soaked in hot water until soft
10 buah keras(Candlenut)
30 shallots, peeled and sliced
10 cloves garlic, peeled and sliced
generous thumb length knob of ginger, sliced
generous thumb length knob of tumeric root, sliced
generous thumb length knob of galangal, sliced
8 stalks of lemongrass, lower 1/3 whitish portion only, sliced finely

1 cup cooking oil(for cooking stage)


Method:
1. Blend all the above ingredients except dried chillies. Then blend the dried chillies separately.
2. Pour oil into a heated wok.  Heat up the oil then pour the blended rempah paste in.
3. Using medium low heat, slow cook the paste till it turn to a nice red colour and glister, and when oil separate from the paste.
4. Off heat and let it cool completely before storing in container and let it chill in fridge or freezer.

Crispy Batter Nian Gao

I was goggling for Nian Gao Batter recipe and come across a website stating Crispy Batter Nian Gao. I decided to give it a try and it is indeed crispy.

Recipe adapted from: https://dayre.me/coasterkitchen

Ingredients:
Nian gao, 年糕
Yam (i did not use)
Kumara/ sweet potatoes( i did not use)

100g rice flour
50g potato/ tapioca starch
25g corn starch
1 egg
1 tsp baking powder
1 tsp cooking oil
1/8 tsp salt
100 - 125ml cold water
1 tsp castor sugar ( I added sugar apart from the website)

Method:
1. Cut the nian gao into equal squares and thickness of about 1cm each. Set aside.
2.  To make the coating batter, add rice flour, potato/ tapioca starch, corn starch, cooking oil, salt and baking powder into a bowl. Mix it evenly.
3.  Then add in the egg and half portion of the water. Mix it well until it becomes a thick yet a little runny batter.
4. The batter should not be too thin until it is not able to coat the nian gao.
Add more water, little bit at a time, to the batter if needed.
5. Heat up pan with oil. Coat the nian gao with the batter and deep fry till golden brown.