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.

Steamed Tofu with Minced Meat

Another dish that my family like.  I am surprised my kids finished the Tofu as it is their first time eating Tofu. Thank you The Meatmen for your recipe.  I will definately cook this dish again.

Recipe adapted from: http://themeatmen.sg

Method:

1. 2 blocks Vitasoy organic sprouted tofu - Steam

2. 80g shelled prawns

3. 80g minced pork

4. 2 water chestnuts (peeled and chopped) - I omitted this.

5. 2 tbsp chopped spring onions and chilies - I omitted chillies.

6. 1 tbsp light soy sauce

7. 1 tsp sesame oil

8. 1 tsp hua tiao wine

9. ½ tsp white pepper

10. ½ tsp salt

11. 4 wolfberries (soaked)

12. 1 sprig spring onion

Sauce:

1 tbsp light soy sauce

1 tbsp hua tiao wine

1 tbsp water

1 tbsp oyster sauce

1 tsp sesame oil

Instructions:

1.Trim sides of 2 blocks of Vitasoy organic sprouted tofu - Steam

2.Cut each block into half lengthwise

3.Using a small spoon scoop a hole in the center of the tofu blocks

4.Mince 80g of shelled prawns

5. Add 80g minced pork, 2 water chestnuts (peeled and chopped) and 2 tbsp chopped spring onions chili mixture

6. Season with 1 tbsp light soy sauce, 1 tsp sesame oil, 1 tsp hua tiao wine, ½ white pepper and ½ tsp salt

7. Mix well and add minced mixture to the top of the tofu

8. Add a soaked wolfberry on each tofu block

9. In a bowl mix 1 tbsp light soy sauce, 1 tbsp hua tiao wine, 1 tbsp water, 1 tbsp oyster sauce and 1 tsp sesame oil

10. Mix well and drizzle over tofu

11. Steam for 8-10 mins

12. Cut spring onions into strands

13. Remove tofu from steamer

14. Garnish with spring onions

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.

Ingredients:

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

Method:
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

Chinese Cabbage Rice

My late grandmother can cook very fragrant cabbage rice and I am glad today I finally cook it for my family.  Even my 5 years old boy said it is nice.  I am very happy as it is my first attempt and the end result I like it too.

Pan fry pork belly before setting aside

Ingredients:

1 1/4 cup of rice, drain it with water

4 chinese mushroom, soak in water

1 small handful of dried shrimp, soak till soft

About 200g of cabbage, slice to smaller pieces

200g pork belly, sliced thinly

1 tbsp light soya sauce

1 tbsp dark soya sauce

Some salt

Dash of ground pepper

4 cloves garlic, minced

About 1.5 cup of water from soaking mushroom and dried shrimp to cook the cabbage rice in rice cooker

Method:

1. Soak chinese mushroom and dried shrimp separately with water till soften. Drain and set aside. Do not throw away the water. Slice the mushroom thinly.

2. Heat wok and stir fry pork belly till lightly brown.  Dish up and set aside.

3. With the remainding oil from the pork belly in the wok, fry garlic till fragrant.

4. Add in dried shrimp and mushroom and stir fry for few minutes.

5. Add in cabbage and fry for a minute.

6.  Add in the light soya sauce, dark soya sauce, salt and pepper and stir fry to mix.

7. Add in the rice and stir fry for 1 minute to mix well with all the ingredients.

8. Then pour all into a rice cooker.  Add the water from soaking the mushroom and dried shrimp to cook the cabbage rice in rice cooker.

Minced Pork with Potato

A simple dish that most people like.  I always cook this dish base on agaration of ingredients used.  You can use my recipe as a guide if you want.

Ingredients:

150g minced shoulder butt pork

1 potato, remove skin and cut into slice

1.5 tbsp sesame oil

3 cloves garlic, minced

1/2 tsp chicken powder

1 tbsp Kwong Cheong Thye Superior Dark Soya Sauce (based on my agaration)

About 150-200ml water (based on my agaration)

Spring onion, chopped (for garnish)

Seasoning for pork:

1tsp light soya sauce

1tsp Kwong Cheong Thye dark soya sauce

1.5 tsp corn flour

1.5 tsp sesame oil

Dash of huatiao wine

Method:

1. Marinate the pork with seasoning and set aside.

2. Heat oil in wok. Stir fry garlic till fragrant.

3. Add in sliced potatoes and stir fry till half cook.

4. Add in seasoned pork and quickly stir fry to separate the pork.

5.  Add in chicken powder and dark soya sauce. Stir fry till pork is almost cook.

6. Add in the water and let it simmer till when it bubbling. Off heat and serve on plate. Garnish with some chopped spring onion.

Tofu with Minced Pork

Another dish off from my list to do.  I made this dish today base on my agaration on the ingredients.  I like the taste and my kids love it too.  It is a very simple dish and I will make it again.

Ingredient:

1 tofu (suitable for steaming)

150g minced pork (use shoulder butt)

Some water

Some cornstarch solution

3 clove garlic, minced

Some chicken powder

Some spring onion, chopped

Some chilli, sliced

Marinate for pork:

1 tbsp KCT superior dark soya sauce

1tsp oyster sauce

Some light soya sauce

1tsp cornflour

Dash of huatiao wine

Dash of pepper

Method:

1. Marinate the pork with the above.

2. Steam the tofu in a pot. Dish out and remove the water from the tofu.

3. Heat wok with oil. Fry garlic till fragrant.

4. Add in marinated pork and stir fry to separate the pork. Add in some chicken powder. Fry till cook.

5. Add in some water. Let it boil.

6. Add in abit of cornstarch solution to slightly thicken the sauce.

7. Pour it over the steamed tofu. Garnish with spring onion and chilli.

Five Treasure Steamed Egg

A simple one dish meal today.  It is simply simple and yummy.  Whole family finished up this one dish meal.  The five treasure which is chicken, mushroom, prawns, carrot and broccoli are all my kids's favourites include the steamed eggs too.

Ingredients for steamed egg:
3 eggs, per egg weigh 58g without shell
1.5 tsp chicken powder
1 tsp light soya sauce
350ml water
1.5 tsp sesame oil

Method:
1. Mix all ingredients together using hand whisk.
2. Sift the whole solution into a steaming bowl.
3. Steam using low heat for 15 to 20 min or till set. Set aside.

Ingredients for 5 treasure:
1 chicken thigh, deboned and remove skin. Cut into bite size.
5 prawns, remove shell and deveined. Cut into small pieces.
Some mushroom
Some carrots, cut into small cube
Some broccoli, cut into small pieces
1.5 tsp oyster sauce
1/4 tsp chicken powder
150ml water
3 cloves garlic, minced
Cooking oil
Some cornflour solution to thicken the gravy

Marinade for chicken:
Some cornflour
Some huatiao wine

Method:
1. Marinate the chicken for about 20mins.
2. Pre-boil carrots and broccoli for awhile.
3. Heat oil. Fry garlic till fragrant.
4. Add in carrot, broccoli and mushroom. Add in chicken. Stir fry till chicken turn white.
5. Add in oyster sauce and chicken powder and stir fry for few mins.
6. Add in water and cover wok to let it boil.
7. Once boil, add in prawns.
8. Add in some cornflour solution to lightly thicken the gravy.
9. Once gravy slightly thicken, off heat. Slowly scoop on top of the steamed egg and serve.

Potato and Luncheon Meat in Tomato Sauce

This is a simple delicious dish which my family like.  Potatoes and luncheon meat is their favourite so today I cook it with tomato sauce.  My hubby said the gravy made him think of sweet and sour pork.  Ok ok I will cook that soon!!!

Ingredients: 

Sauce Recipe adapted and adjust from http://peepor.net/pint/blog/?p=1259

Ingredients:

1 potato, remove skin and cut into cube

1/2 can of luncheon meat, cut into cube

1 green capsicum, cut into pieces

1 red onion, cut into quater

3 cloves of garlic, minced

2tbsp cooking oil

5 tbsp Ketchup sauce

3tsp sugar

3/4 cup water

Cornstarch solution (1tbsp cornflour mix with 1 tbsp water)

Method:

1. Soak the cubed potato in water with salt

2. Heat oil in wok.

3. Pan fry the cubed luncheon meat till all side turn brown. Dish up and set aside.

4. Use kitchen paper to dry the cubed potatoes then pan fry till slightly brown and potatoes is soft. Dish up and set aside.

5. Fry the garlic and onion till fragrant

6. Add in capsicum and stir fry for few minutes.

7. Mix the ketchup, sugar and water in a bowl.  Then add into the wok and let it boil. Add in cornflour solution to thicken the gravy.

8. Add in the pan fried potatoes cubes and luncheon meat cubes and mix to coat with the gravy.

9. Serve with plain rice

3 Trio Eggs With Spinach

I have seen many people cooked this dish and post on facebook.  I shall cook it today with my own way I like.  Most recipe on the website is very similar so depend on individual preference whether to use packet chicken broth or make it on your own.

Ingredients:

1 packet of spinach from supermarket

1 century egg, peeled and cut into 8 pieces

1 salted egg, boiled it and remove shell and cut into 8 pieces

1 egg, lightly beaten

1 chilli, deseeded and cut into small pieces

200ml water

1 tsp chicken powder (you can increase it, up to individual taste preference)

2 clove garlic, minced

cooking oil

Method:

1. Wash and cut spinach. Set aside.

2. Heat oil in wok. Fry garlic and chilli.

3. Add spinach in and stir fry. Add in chicken powder and continue to stir fry.

4. Add in salted egg and century egg.

5. Add in water let it boil. Taste test. You can add in slightly more chicken powder if you want.

6. Add in beaten egg. Give a slight stir.

7. Once egg is cook, you can dish up and serve.

Nai Bai with Abalone

Another Vegetable with abalone tonight.  This CNY period, I have cooked few dishes with abalone.  This is the last dish with abalone for this year.

Ingredients:

Nai Bai Vegetable, soak with salted water to remove any dirt inside.

1 Abalone, sliced

1 clove garlic, minced

Cooking oil

Sauce: (mix together)

2 tbsp gravy from the can of abalone

3 tbsp water

1tsp oyster sauce

1tsp hua tiao wine

dash of pepper

cornstarch mixture to thicken the sauce

Method:

1. In a pot of boiling water, blanch abalone for few seconds. Set aside.

2. Using same pot of boiling water, add some oil and salt in it and blanch the veg. Set aside.

3. In a small pan, heat oil and fry garlic till fragrant. Pour in the sauce mixture and bring to boil.  Add in cornstarch mixture to thicken the sauce gravy. Off heat.

4. Assemble the veg, abalone on a serving plate and pour gravy in.

Fu Gui Cai with Abalone

I love to cook this vegetable during CNY period.  This year I cooked it with abalone and serving this dish on the dinner table, it look so pretty and delicious.

Ingredients:

1 Fu Gui Cai

1 can of abalone

some wolfberries

1/2 cup of abalone stock

300-400ml water

1tsp chinese cooking wine

1tsp oyster sauce

some minced garlic

2 slice ginger

Cornstarch for thickening

Cooking oil

Method:

1. Soak vegetable in salt water to get rid of any tiny dirt.

2. In a pot of boiling water with some oil, blamch the vegetable and drain it. Put in on serving plate and set aside.

3. In a pan, heat oil and fry garlic and ginger till fragrant.

4. Add water, stock, oyster sauce, cooking wine and wolfberries. Put in abalone and blanch it for awhile. Then remove abalone and sliced it.

5. Add in cornstarch mixture to thicken the sauce.

6. Place the sliced abalone around the vegetable.  Scoop the wolfberries and place it on top. Slowly pour the gravy over the veg and serve.

Grill Teriyaki Pork with Enoki Mushroom

Yesterday I saw my friend cook this dish and I ask her how to prepare this dish.  She share with me her recipe so today I try making it.  She used beef and Japanese BBQ Sauce while I used pork and teriyaki sauce.  Thank you Serene Sim for sharing.

Ingredients:

Some pork - I used the ready sliced pork for shabu shabu which is available in NTUC
1 pack enoki mushroom, cut off the bottom unwanted portion
Garlic, minced
Some light soya sauce
Japanese teriyaki sauce

Method:
1.  Wash and pat dry enoki mushroom
2. Heat oil in pan and fry garlic till light brown.
3. Add enoki mushroom in pan and drizzle some light soya sauce in.
4. Dish up and set aside.  Wipe dry the pan with kitchen paper.
5. Place 1 piece of shabu shabu pork on a plate.  Put some enoki mushroom at one end of shabu shabu pork. Then start to roll up.  After roll up, seal it with toothpick. Repeat this step till all enoki mushroom finished.
6. Pour some oil in pan and heat up.
7. Place the rolled shabu shabu pork with enoki mushroom in it on the pan and pan fry.
8. Add some teriyaki sauce and let it grill till all the shabu shabu pork is coated with the sauce.  Remove the toothpicks.
9. Serve with white rice.

Stir Fried Pork with Asparagus

Trying to clear the asparagus in the fridge so I try out this dish with simple sauce used.  It turn out yummy.

Ingredients:

10-12 stalk of asparagus, light scrap off the skin with a knife

Some sliced pork

Garlic

Light soya sauce

1tsp oyster sauce

Some corn flour

Method:

1. Marinate the pork with light soya sauce and corn flour.

2. Heat pan with oil. Fry garlic till light brown.

3. Add asparagus to pan and stir fry awhile.

4. Add in the marinated pork.  Quickly stir fry to separate the pork.

5.  Once pork is cooked, dish up and serve

Teriyaki Chicken with Assorted Tempura

Yesterday I decided to have japanese meal for dinner after seeing my friend, Jo, made teriyaki chicken for her dinner on previous day.  For the teriyaki chicken, I used the recipe shared by my friend, Annie K Soh.  For the tempura, I used the recipe from go-japanese.com

Teriyaki Chicken with Homemade Teriyaki Sauce

Ingredients:

1-2 chicken thigh, boneless

1 tbsp sake

2 tbsp japanese light soya sauce

3 tbsp mirin

1 tbsp sugar

Method:

1. Wash and pat dry chicken thigh.

2. Mix sake, soya sauce, mirin and sugar well and marinate the chicken for at least 30 mins. 

3. Heat pan under medium low heat.

4. Place chicken with skin side facing down. Cover pan for 2-3 mins.

5. Then flip the chicken to cook the other side for 2 mins with pan covered.

6. Open pan and drizzle more marinates sauce over the chicken and flip chicken again with skin face down.

7. Once the sauce start to dry up and skin nicely glazed, it is done.

Recipe for Tempura:

Ingredients:

1 Sweet potato

1 Egg plant

6 Prawns, removed head and shell.

Tempura batter:

1/2 cup plain flour

1/2 egg, lightly beaten

1/2 cup cold water

1/2 tsp baking soda

1 tbsp potato starch

Method:

1. Mix flour, baking soda, potato starch together.  Sift all together in a big bowl.

2. In another bowl, add cold water to the beaten egg and mix well.

3. Put 1/3 of mixed sifted flour into the egg mixture and gently mixed with chopstick.

4. Then add another 1/3 flour mixture and mix.

5. Finally add the last 1/3 flour mixture and mix.

6. Important: Lumps in the batter is completely fine. Do not over mix as you will get lot of gluten which makes it heavy and un-crispy tempura batter.

Japanese Green Veg with Oyster Sauce

With half pack of japanese green veg to clear, I simple stir fry it with oyster sauce.   Portion just nice for 2 adults.

Ingredients:

1/2 pack of japanese green veg from NTUC, washed and drained

2 slice of ginger

2 cloves garlic

1 tsp of oyster sauce

Cooking oil

some knorr chicken powder

some salt

some water

Method:

1. Heat pan with oil. Fry ginger and garlic till fragrant.

2. Add in vegetables, chicken powder and salt.

3. Add in oyster sauce and water and stir fry the vegetables.

4. Once vegetables is cook, dish up and serve.

Si Chuan Vegetable with Pork

This is an appetising dish that you can have it with few bowls of rice.
I saw my friend cook this in a Facebook group and tempted me to cook it too.

Ingredients:

1 pack of Si Chuan Veg

150g sliced pork

2 cloves garlic, minced

Few dash of dark soya sauce for colour

Some water

Salt to taste

Cooking oil

Marinates for pork:

1 tsp Corn starch

Dash of sesame oil

1 tsp light soya sauce

Few dash of hua tiao wine

Method:

1. Heat pan with oil and fry garlic till fragrant.

2. Add in the si chuan veg and marinated pork. Stir fry to separate the pork and si chuan veg.

3. Once the pork is cook, add in dark soya sauce and fry till all pork n veg is well mix with dark soya sauce.

4. Add some water in and let it cook. Taste test. Add salt to taste if needed.

5. Serve

Sweet Potato Leaves with Dried Shrimp Sambal Belacan Chilli

After making my own Hae Bee Hiam, next is to use it to stir fry vegetables.  Sweet potato leaves is the best to stir fry hae bee hiam so definately I will use sweet potato leaves as it is one of my favourite vegetables.

Ingredients:

1 pack of baby sweet potato leaves from NTUC

2 cloves garlic, minced

1/2 tsp salt

1/2 cup water

2 tbsp homemade hae bee hiam

Cooking oil

Method:

1. Cut and remove the skin of the stem of sweet potato leaves. Wash the vegetable and set aside.

2. Heat pan with cooking and fry garlic till fragrant.

3. Add hae bee hiam in and stir fry. 

4. Add vegetable in and follow by salt and stir fry.

5. Add water in and let it cook till water almost absorbed.

Yam Basket

I rarely order this dish outside as I do not like some of the ingredients they used.  Last year my friend told me Kwong Cheong Thye have ready made yam basket so this time I bought it from there. The yam basket is small so it is enough to serve 3-4 pax.

Ingredients:
Yam ring (from Kwong Cheong Thye. Shop is near Aljunied mrt station)

1 deboned chicken thigh meat without skin

4 chinese mushroom, (soak till soft, remove stem and cut into quarter)

4 prawns, removed shell and devined, cut into half

1 onion, cubed

1/4 portion of green bell pepper

1/4 portion of red bell pepper

Some brocolli

2 garlic, minced

2 slice ginger

Cooking oil

Vermicelli (glass noodle)

Seasoning:

1 tbsp chinese wine

1.5 tsp oyster sauce

1.5 tbsp water

Marinate for chicken:

1 tsp oyster sauce

Some sesame oil

Dash of pepper

1/2 tsp of corn flour

Method:

1. Wash and cut chicken into chunk. Marinate for 20mins.

2. Heat pot and deep fry yam ring till brown. Drain and put on a plate.

3. Deep fry vermicelli till it expand. Drain and set aside.

4. Heat pan and fry garlic, ginger and onion till fragrant. Stir fry bell peppers, brocolli, mushroom for about 5 mins.

5. Throw in the marinated chicken and stir fry till 3/4 cooked.

6. Add in the seasoning and water. Add in prawns and stir fry till it turn pink.

7. Dish into the yam ring.

8. Decorate the side of yam ring with the crispy vermicelli.

Braised Mushroom with Spinach (Po Choy)

You can find this dish in some of the wedding menu.  My family likes the mushroom to be very soft texture so I braised the mushrooms for one hours.  As for the sauce, my whole family including the kids likes it very much.

Recipe:

60g mushrooms, soak in water till soft 

2 packs of spinach from supermarket(Po Choi)

400ml water

3 tbsp oyster sauce

1tsp oil

8-9g rock sugar

some corn starch solution (to thicken the sauce)

Method:

1. Bring 400ml of water to boil.

2. Add oil, mushroom, oyster sauce and simmer for 1 hour or till to your desired texture of mushroom.

3. Add in spinach and let the spinach cooked

4. Add rock sugar and stir till it dissolved.

5. Add some corn starch solution to thicken the sauce.

6. Dish up and serve

Stir fry Broccoli with Stewed Pork

Kids love broccoli so today I stir fry broccoli with a can of Stewed Pork.

Ingredients:

Broccoli

Some carrot, sliced

Can of stewed pork

Garlic

Some water

Dash of pepper

Salt to taste, optional

Method:

1. Heat pan with oil and fry garlic till fragrant

2. Add in broccoli and carrot to pan and stir fry

3. Add in some water and the sauce from the can of stewed pork and continue to cook till broccoli is done

4. Add in the stewed pork and let it cook for another few mins

5. Add salt to taste and dash of pepper