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

Teochew Style Steamed Pomfret

My first experience steamed teochew style fish one year ago was not very successful.  This time the taste is just nice and whole family loves it so much.

Ingredients:

1 white pomfret about 500g

1 salted plum, lightly crushed and remove seed

1 tomato, sliced

2 dried mushroom, soaked and sliced

6 sliced old ginger, julienned

2 pinch salt

2 stalk coriander

2 stalk spring onion, sliced

1/2 box tofu

20g pickled mustard, wash under water and cut into small pieces

Marinade:

1tsp light soya sauce

2tsp chinese rice wine

Dash of sesame oil

4tbsp mushroom water from soaking mushroom

Method:

1. Marinate the fish with salt.

2. Mix the marinade

3. Line scallion ( bottom part of spring onion) and some ginger on a plate. Place the fish over the scallion and ginger.  Insert some ginger and some crushed plum in the stomach cavity of the fish.

4. Place ginger, tomato slices, mushroom, pickled mustard and crushed plum over the fish.

5. Steam using high heat for 10-12 mins. Garnish with coriander and spring onion.

Note:  If you see the eye of the fish pop out during steaming mean it is cooked and you can off the heat

Claypot Chicken Rice

This is one of our favourite rice that I have not cook for almost a year.  Yes!!! It is claypot rice.  We have this one pot rice for dinner tonight.

Close up photo

After mixed and drizzle more dark soya sauce

Ingredient:

3 skinless chicken thighs, deboned and cut into chunk

1 chinese sausage, sliced

2 chinese mushroom, soak with water till soft then sliced

1.5 cup of washed rice

250ml chicken stock

Water

some sesame oil

Some cai xin

Spring onion, for ganish

Marinates for chicken:

1 tbsp Superior Lee Kum Kee Dark Soya Sauce

1.5 tsp Oyster Sauce

3 slice ginger or some ginger juice

Method:

1. Marinate the chicken for 1 hr in fridge.

2. Cook the rice in claypot with chicken stock, water and sesame oil till cooked.

3. Add in sliced mushroom, sliced chinese sausage and marinated chicken thigh(remove the sliced ginger) and let it simmer for about 15 mins.

4. Add in caixin and simmer for few more minutes.

5. Drizzle more dark soya sauce and serve

Chocolate Molten Lava Cake

I am not a chocolatey lover, thus this I have delay making lava cake for almost a year.  Previous day I saw a person sharing this recipe in her personal facebook.  By looking at her ingredients used, I decided to give this recipe a try.  Bingo!!! It is nice and even my daughter love it too.  Thank you Daisy Chan for sharing.

Ingredients: (2 remekins portions)

45g semi sweet hershey choco chips

50g unsalted butter

17g cake flour

25g sugar

1 egg - I used 55g egg

1 egg yolk

Coating the remekins:

Butter

Cocoa powder

Method:

1. Boil some water in a small pot. Once boiled, off heat.  Place the chocolate chips and butter in a bowl and place this bowl on top of the pot with hot water to melt it.

2. Beat egg and egg yolk till pale with hand whisk. Add in the sugar and beat well again.

3.  Add in cake flour and mix well with spatula.  Add in melted chocolate butter mixture and mix with spatula or hand whisk.

4. Coat the remekins with butter and coat with cocoa powder on the base and side of remekins.

5. Pour the mixture into remekins and bake at preheated oven at 220 deg C for 8 mins.

Sherry's 7th "Frozen" Theme Birthday Party

Sherry turn 7 this year.  We hold a "Frozen" theme birthday party for her together with one of her friend whose birthday is few days earlier than her.  I made two "Frozen" theme cakes for both of them and they love the cakes very much.

The Birthday Girls dress in Frozen theme

Japanese Cotton Cheesecake

This japanese cotton cheesecake is real yummy. Recipe was shared by Evelyn in year 2013 from a baking group.  When I first bake this cake, my daughter love it so much.  Today I bake it for her again and when she saw the cake in the fridge, she is so happy.

Recipe for 6 inch cake size:

55g fine sugar

3 egg whites - use 60g egg

3 egg yolks

1/8 tsp cream of tartar

25g butter

125g cream cheese

50ml fresh milk

1tsp fresh lemon juice

30g cake flour

10g corn flour

Method:

1. Sift cake flour and corn flour.

2. Melt cream cheese, butter and milk over a double boiler.  Cool the mixture. Fold in sifted flour, egg yolks, lemon juice and mix well.  Sift this mixture.

3. Whisk egg whites with cream of tartar until foamy.  Add in sugar and whisk until soft peak form.

4. Add the cheese mixture to the egg whites mixture and mix well.  Pour into lightly grease and line cake pan. 

5.  Scoop some batter in a small bowl and sift some cocoa powder to it. Mix well.  Pour into piping bag and cut a tiny tip as opening.  Then draw any picture you like on the main batter.

6.  Bake cheesecake in water bath for 1hr 20min or until set and golden brown at 150deg.

Note: Baking temp and timing varies on different oven.

Cheese Sausage, Ham and Mushroom Baked Rice

I have been thinking what should I cook for dinner tonight and thinking to cook one dish meal so decided to do baked rice.  By chance, manage to find a few baked rice recipe from noobcook so I decided to try her recipe.

Recipe adapted from http://www.noobcook.com with amendment to proportion for my family of 2 adults and 2 kids

Ingredients

- 1 cups uncooked rice 

- Water to cook rice

- 3garlic cloves

- 2 to 3 slices of ham, cut to small squares

- some shitake mushroom

- some cheese sausage

- 15g butter (or use olive oil for healthier version)

- generous tablespoons mushroom soup (use Campbell’s, straight from the can – no need to mix with water or cook)

- Shredded Mozzarella Cheese

- Salt & Pepper

Directions

1. Wash and rinse uncooked rice until water runs clear.

2. In a heated wok or saucepan, melt the butter. Add the washed rice, salt and black pepper to taste. Stir well.

3. Wait for the rice mixture to cool, then transfer to a rice cooker. Add the garlic cloves. Add water to cook rice (I use slightly more than 1 cups of water – adjust the water amount according to your cooker).

4. When the rice is cooked, stir in sliced ham, shitake mushroom and cheese sausage. Portion out the rice into oven-safe baking dishes (you can also use disposable aluminium tray) until about half the depth of the dish.

5. Smear some mushroom soup sauce on top of the rice, and topped with a layer of shredded mozzarella.

6. Baked in a pre-heated oven at 200C (392F) for about 20-25 minutes, or until all the cheese has melted and is very slightly browned.