Steamed Chicken with Black Fungus

I have eaten this dish at foodcourt before and really very keen to try cooking it myself.  I have been goggling for recipe to try out and finally decided to follow the recipe by Christine's recipe blog.  No regret as it is really good!!!

Recipe adapted from http://en.christinesrecipes.com

Ingredient:

3 Chicken thigh, chopped

Some fresh black fungus, wash and cut into small pieces

5 red dates

1-2 mushroom

Some shredded ginger

Diced spring onion, for garnish

Seasonings:

3 tsp light soy sauce

½ tsp dark soy sauce

1 Tbsp oyster sauce

1 tsp shaoxing wine

1 tsp cornflour/corn starch

1 tsp sugar

1/4 tsp salt

white pepper, to taste

sesame oil,to taste

Method:

1. Rinse the chicken parts and wipe dry with paper towels. Mix well with the seasoning.  Cover and let it rest for 20 mins.

2. Soak red dates and mushroom separately until softened.  Cut red dates into half and mushroom into slices. Mix into the marinated chicken and add the shredded ginger.

3. Steam the chicken in wok over high heat with a lid on, for about 20 mins or until cooked through.  If there is no more blood seen on the chicken, it's done.  Garnish with spring onion and serve.

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.

Egg Timer

This is a top HOT item from Daiso.  It can go out of stock within minute and people can even go outlet to outlet just to search for this egg timer.  Of course I am also one of the unlucky one who have no luck in daiso sg.  Lucky my friend helped me get it from KL Daiso. For first time use, there is a slight plastic smell in this egg timer but my friend told me the second time she use, there is no plastic smell anymore.  Yesterday I made half boiled egg with this egg timer indicator and here is the steo and end result.

Put in the egg and timer in the boiled water

Indicator turn white on how you

want your egg to be done

Half boiled egg done

Method:

1. Boil a pot of water.

2. Once boiled, off heat. 

3. Put in the egg and the timer.

4. Wait for the timer indicator to turn white at the "soft" portion if you want your egg to be half boiled egg.

5. Once done, dish out the egg and timer. Run the egg under tap water for awhile to let it cool down abit so that it is easy to hold it with your hand.

6. Crack open and you egg is ready to serve with black soya sauce or light soya sauce.

Pandan Kaya

I have been searching for recipe for Pandan Kaya that do not need much stirring while cooking.  Finally saw the recipe from Nasi Lemak Lover blog and decided to give it a try.  And yes!!! This pandan kaya is smooth and fragrant and best is that it does not need continuing stirring the kaya while cooking.

Pandan Kaya mixture

After cooking for about 20mins

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

Ingredients

3 large eggs (lightly beaten)
250g caster sugar
350ml coconut milk, from fresh coconut
8pcs pandan leaves (screwpine leaves)

Steps:-
Mixture A - Blend pandan leaves and coconut milk in a blender. Strain and squeeze the juice from the pulp.  Discard pulp.
Mixture B - Add sugar into beaten eggs, use a hand whisk to stir mixture until sugar dissolves (Do not beat but lightly stir !!)

1. Add mixture A into mixture B became kaya mixture. Stir and mix well.
2. Sift the kaya mixture into another mixing bowl (stainless steel preferred).
3. Place mixing bowl over another pot of boiled water on low heat, stir kaya mixture occasionally.
4. I took at least 1.5hour to cook till desired thickness. Cool completely before store in a clear jar and keep in the fridge.

Best to consume within 2 weeks