Tau Suan

A very easy and fast method for cooking tau suan.

Recipe adapted from: https://honest-togoodness.com/tau-suan-2/


Ingredients:

100g split green beans

900ml water

1.5 tbsp red sugar (I use 1 tbsp)

2 tbsp Rock sugar cubes (I use 2.5 tbsp)

Pandan leaves

About 2 tbsp water chestnut flour / potato starch mixed with a little water

Method:

1. Bring water to gentle boil in a 1.5L thermal cooker and add in both sugars.

2. Bring to rapid boil and add in pandan and green beans.

3. Cover and bring to rapid boil again.

4. Transfer to outer pot for 20mins. Beans will be very very soft if you exceed this timing.

5. Bring to boil and thicken with flour slurry. This should take no time.

6. Serve with you tiao 🥖

Soy Sauce Chicken

Super easy recipe and all it take is 20mins cooking time before transfer into thermal pot.

Recipe adapted from https://honest-togoodness.com/soy-sauce-chicken-noodles-油鸡面-3/

Ingredients:

600ml water

¼ cup light soy

¼ cup dark soy

¼ cup huadiao wine

2tbsp Rock sugar cubes

4 garlic, pressed

Medium ginger

1 star aniseed

1 cinnamon stick

1 honey date

A couple of Bay leaves

Dash of pepper

Mini dried shitake mushrooms (no need to soak)

2 chicken legs


Method:

In a 3.5L inner pot, combine all ingredients for sauce mixture, add mushrooms and bring to rapid boil.

Add in chicken. When it starts to boil again, continue cooking for 8-10 minutes depending on the size.

Transfer to outer pot and it is ready after 45mins.

Crispy Korean Pancake

This is a crispy version of korean pancake.  My first attempt I used the proportion according to the packaging instruction. My hubby told me if it is slightly more crispy, it will be nicer. Today I increase the frying mix flour to obtain the crispiness to my family liking. Here sharing the proportion I used to all of you who wish to try.

Pancake mix 150g
Frying mix 75g
1.5 tsp potato starch
255ml water
1/4 tsp salt
16-18 small prawns (removed shell)
2 sotong (slice it thinly)
Some spring onion (chopped)

Method:
1. Mix pancake flour, frying mix, potato starch, water and salt together to become a batter.
2. Add in prawns, sotong, spring onion into the batter.
3. Heat pan with oil.
4. Scoop a ladle of the prepared batter onto the frying pan. Pan fried till light golden brown.
5. Serve hot

Wobbling steamed egg

Wobbling steamed egg

Ingred:
2 eggs (50g without shell)
250ml water
Some mushroom powder
Some cooking oil

Sauce on top:
1 tbsp cooking oil
1 tbsp fenghe light soy sauce

Method:
1. In a bowl, beat 2 eggs together with fork.
2. Add in some mushroom powder and beat together with the beaten eggs.
3. Add in the water and oil. Stir to mix well.
4. Sift the mixture into steaming bowl.
5. Steam in wok using med  heat till cook, about 20 min.
6. In a sauce pan, lightly heat up the sauce ingreds.
7. Once egg is steamed, remove from wok. Use knife to cut to diamond outline.
8. Pour the lightly heated sauce on top of the steamed egg and serve.

Fried Carrot Cake

Yesterday was my very first time fry carrot cake. The end result was good. Here i am sharing the ingredients used and the agaration amount of ingredients used.

Ingredients:
1 roll of carrot cake (stir fry type) bought from supermarket
Knife brand Thai Fish Sauce
Minced Garlic
5 eggs
Chai Po (can bought from supermarket)
Tiger brand First Grade Sweet Sauce(Gred A SOS MANIS)
Cooking oil

Steps for Carrot Cake:
1) Cut carrot cake into pieces
2) Heat wok with oil. Once hot enough, add in the carrot cake and stir fry it till soft. Dish up and put aside.

Steps for White Carrot:
1) Add some oil into wok again. Stir fry minced garlic and chai po for few minutes.
2) Add in half portion of carrot cake into the wok and stir fry.
3) Add in beaten egg(enough to cover up the carrot cake.
4) Pan fry till eggs turn crispy. Sprinkly thai fish sauce in it.
5) Once eggs turn crispy , dish up onto a plate. Sprinkle spring onion and serve.

Step for Black carrot cake:
1) Heat wok with oil. Add in garlic and chai po and stir fry for few minute.
2) Add in the remainder half of carrot cake into the wok and stir fry.
3) Add in some dark sweet sauce and mix the carrot cake with it.
4) Add in beaten eggs and stir fry to mix carrot cake with the eggs. Add in dark sweet sauce and thai fish sauce and adjust to your liking.
5) Once done, dish up and sprinkle spring onion.

Marble Butter Cake (Mrs Ng SK's Butter Cake)

  As tested by alot of baker, Mrs Ng SK's Butter Cake is the most rich, moist and buttery cake.  Diana Gale also tried baking into marble cake using the original recipe.  Today, I tried the marble cake version and no regret.  It was so delicious.

Recipe and method adapted from: http://thedomesticgoddesswannabe.com

Ingredients

250g salted butter, softened at room temperature (use Golden Churn tin type)

150g sugar

4 egg yolks

1 teaspoon vanilla extract

200g self raising flour, sifted

60ml milk

10g cocoa powder

4 egg whites

50g sugar

Method:

1. Cream the butter and sugar until the mixture turns light and fluffy.

2. Add the vanilla extract, and beat that into the batter.

3. Add the egg yolks, one at a time, and beat each one into the batter before adding the next.

4. Fold in half the flour. Then all the milk. And the rest of the flour. Mix just until all the flour has been incorporated into the batter.

5. Transfer 1/3 of the batter into a bowl, and add the cocoa powder. The remaining 2/3 of the batter can be set aside.

6. In a clean mixing bowl, whisk the egg whites until foamy.

7. Add the sugar gradually and whisk until stiff peaks form.

8. Add 1/3 of the meringue to the batter with the cocoa. Fold this in.

9. Fold the remaining meringue to the batter without the cocoa powder.

10. Pour the batter without the cocoa in a lined and lightly greased 8″round pan. Place spoonfuls of cocoa batter around the sides and middle of the cake.

11. Use a spatula to make circular motions to create swirls.

12. Bake the cake at 170°C for 35-40 minutes, or until an inserted skewer emerges cleanly.

13. Once baked, cool the cake in the pan for about 20 minutes before transferring it onto a cooling rack to cool completely.

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.