Braised Char Siew / Non-Bake Char Siew

Ingredients:
1kg Pork belly
A little red color
2 tbsp oil (Optional)

Marinate:

60g sugar
2 tbsp Maltose
2 tsp salt
1/4 cup light soy sauce
3 tbsp dark soy sauce
1 tbsp fish sauce
2 tbsp garlic minced
600ml water

Directions:

1. Marinate the pork for about 4 hours or overnight.   Dish the marinate pork out & set aside.
2. In a wok, pour the marinate sauce & bring to a boil.   Add in the pork & bring to boil again.
3. Lower heat to medium or medium-low & simmer pork uncovered till meat is tender & sauce has thickened.   Turn the meat around a few times during the cooking process to ensure even cooking.
4. The sauce will resemble a thick syrup (about 45-1 hour).  This point, you can add the extra oil for more sheen.
5. Remove meat from sauce & slice.   Serve together with steam white rice or chicken rice.

Bring to simmer

Fork out the meat & sliced

Claypot Beef Short Ribs

Source: Chef Da Bing (AsiaFood Channel)



Ingredients:
4 Beef short ribs
1/2 large onion ~ sliced
1/2 green capsicum ~ rough strips
1/2 red capsicum ~ rough strips
5 cloves garlic ~ sliced
1-2 tbsp Black pepper sauce
1 tbsp Shaoxing wine

Marinate:
1/2 tsp chicken powder
1/2 tsp ground black pepper
1/2 tsp baking soda
1/2 tbsp corn flour
1/2 tbsp Shaoxing wine
1/2 tbsp Oyster sauce

Directions:

1. Mix the marinate.  Coat beef evenly on 2 sides.   Season for 30 mins or more.
2. Add 1 tbsp oil & heat the pan, fry beef over low heat.   Removed the cooked beef & blot excess oil with kitchen paper.
3. Cut each ribs into 3 equal parts or bite size.
4. Heat oil in the wok, fry garlic & onions till fragrant.   Add capsicums & cooked beef.   Stir-fry the meat then add Shaoxing wine with black pepper sauce.   Mix well again.
5. Scoop into claypot & cover.   Drizzle Shaoxing wine onto cover.   Cook for a short while & the aromatic dish is ready to be served.

 

Best serve with steam white rice or eat by itself.

Bought this at NTUC FairPrice

Chocolate Cornet

Source: Cooking With Dogs

Dough
150g bread flour
1 tbsp sugar (raw)
1/2 tsp salt
1/2 tbsp non-fat milk powder
1 tsp Instant yeast
1 tbsp water (lukewarm)
70ml water
1 tbsp beaten egg
150g butter (soft)

Directions:

1. In a mixer with a hook, dissolve the yeast in water & set aside for 5 mins.   Then add the dry ingredients & mix on low speed.  Combine egg with water & pour into the flour mixture & mix on high speed for about 3 mins then add soft butter & mix them together till the dough separate from the bowl.
2. Dut your hand with flour & shape the dough into a ball & place into a bowl, cover with plastic wrap & keep it in a warm place for about an hour until dough rise double the side.
3. Check the dough by poking flour covered finger into the dough.  If close, need to let it sit another 30 mins.
4. Flour dusted on urface, flatten & weight the total of the dough.  Then divide into 6 equal pce (about 50-51g each) using the scale.
5. Form a ball out of each pieces & place on a cookie sheet lined with baking paper & cover with a slightly damp cloth to rest for 15 mins.
6. Grease the horn molds with butter.  Take the dough ball & roll length wise into a reasonable length.   Start at the thin end of the mold & wrap the dough around it.  Pinch the end under & place them so that the end is on the sheet.
7. Once finshed all cover with plastic bag to let them rise for 15 mins.  Brush with the rest mixed egg & bake @ 200 deg. C for about 10mins or until golden brown.
8. Remove from the oven & place them on a rack to cool for 1-2 mins.  Then remove from the mold & let them cool completely.

Custard:

2 egg yolks
2-1/2 tbsp sugar
1 tbsp cake flour
1-1/3 tbsp cornstarch
1 tbsp cocoa powder
200ml milk
10g unsalted butter
30g chocolate

Direction:

1. Heat the milk.  Mix the egg yolks with the sugar & add a bit of warm milk to thin it out.
2. Sift all the dry ingredients & add to egg mixture.  Mix well until all is combined, then add the rest of the milk.
3. Strain the mixture into a pot & heat.   Stir until a heavy pudding conistency.
4. Remove from heat & stir in butter & chocolate until melted.
5. Place the pot into ice water & cover the pudding in plastic wrap.
6. Once completely cool, pour the pudding in a pastry bag & fill the cornets.

Bake in the over at 200 deg. C

 

Strawberry Chocolate Ice-cream Mooncake

Ingredients:
200g strawberry chocolate
Strawberry Ice-cream

Directions:

1. Melt chocolate in double boiling water.
2. Put 1 tbsp chocolate liquid into the mold & make sure that the liquid cover the inner wall of the mould & then wait for several mins to solidify the chocolate.   You can put the mold in the fridge & repeat 2-3 times to thicken the chocolate wall.
3. Put 1 tbsp semi-melt ice-cream into the mold & tamp down with your spoon.  Put the mold into the fridge for 20 mins, take it out & cover with some chocolate liquid to seal the mold.
4. Then frezze in the refrigerator for 20 mins, take it out & separate the ice-cream mooncake from the mold.   Serve. 

Homemade Strawberry Ice-cream

Source: Wedding by Salwah

Ingredients:
4 egg yolks
60g castor sugar
200ml fresh milk
300ml whipping cream ~ beat lightly
1/2 tsp vanilla/strawberry extract
2 tbsp strawberry pie filling (I use strawberry jam)
Strawberry filling & Strawberries ~ Decoration

Direction:

1. In a pot, heat 100ml fresh milk just over a simmer.  Do not boil.
2. In another bowl, whisk together the egg yolks, sugar & the balance half of fresh milk.
3. To temper the egg yolks mixture, pour slowly the hot milk into the egg yolks & whisk at the same time.  Then return the egg yolks mixture back into the pot.
4. Cook, being careful not to boil, until the mixture begins to thicken (about 80-86 deg C) into a custard and will coat the back of a spoon. You do not want to over cook this or the eggs will start to scramble.
5. Pour the custard though the strainer set over the bowl on ice. The strainer will catch any bits of egg which might have over-cooked. Stir the custard until cool and then cover and refrigerate until completely cold about 1-2 hours or overnight.
6. Whipped the heavy cream till foamy & fold in the custard mixture.

Freeze the ice cream according to the manufacturer’s instructions and add the strawberries in at the end during the last 5 minutes of churning.

Put in air-tight container & freeze overnight before consume.

Japanese Garlic Fried Rice

Ingredients:
2 cloves garlic
5 fresh basil leaves
5 fresh mint leaves
2 tbsp oil
Cooked rice (preferably Japanese)
1 tsp chicken powder
1 tbsp light soy sauce (Japanese)

Garnish:
Dried bonito flakes
Fried shallots
Pepper

Directions:

1. Chop the garlic up finely and cut the basil and mints leaves into thin strips.
2. Heat the oil in a wok and fry the garlic, then add the rice and chicken stock powder/granules.
3. Dribble the soy sauce down the inside of the wok and mix it in .
4. Turn the heat off, add the chopped basil and mint leaves, stir quickly and serve with a sprinkling of bonito flakes, dried shallots and some freshly milled black pepper.

 

Gong Bao Cuttlefish Balls

Source: Chef Da Bing (Asia Food Chanel)

Ingredients:
Cuttlefish (I use 4 pcs squid)
2 bamboo shoot ~ cut lengthwise
1 green pepper ~ cut cubes
Dried chili ~ soak in hot water
3 garlic ~ sliced
1 green onion ~ cut 1" diagonal
3 tbsp salted peanuts
1 tbsp Shaoxing wine

Sauce:
1 tbsp fermented bean paste
1 tbsp oyster sauce
1/2 tbsp sesame oil

Directions:

1. Flatten the cuttlefish, skin it & make criss-cross markings.  Cut into square.
2. Heat 1 tbsp oil & saute the cuttlefish.  Add 1/2 cup of water.  Blanched the cuttlefish & remove from the wok.
3. Add 1 tbsp sesame oil & saute the garlic, bamboo shoot & spring onion base.  Add the pre-mixed seasoning sauce.  Briefly saute it & add Shaoxing wine as well as water.   Continue to stir-fry.
4. Add soaked chili, spring onion, green epper & blanced cuttlefish.  Lastly add peanuts and stir the mixture.  Serve with steam white rice.

Eggs Mayonnaise Salad

Source: Bobby Flay

Ingredients:
4-6 eggs ~ boiled & chopped
1/4 cup Mayonnaise
1 tbsp Dijon Mustard
1 tsp sweet paprika
1/4 cup celery ~ thinly sliced
1 green onion ~ thinly sliced
4 pcs turkey bacon ~ crispy & crumbled
4 slices Cheddar / Swiss cheese
1 tomato ~ sliced
4 Whole English muffins / bread buns

Directions:

1. Combine Mayonnaise, mustard & paprika in a bowl.   Whisk, season with salt & pepper, then add in chop eggs into mayonnaise mixture & mix well.
2. Gently fold in celery, onion & bacon.   Arrange bun with cheese & evenly spread egg salad & sliced tomato.   Serve.

Carrot Rice aka Nasi Masak Lobak

Ingredients:

3 cups Basmathi rice

3 green chilies ~ bruised

½ tsp cumin powder

½ cup cooking oil

1 tbsp ghee oil

2 carrots ~ grated

150g tomatoes ~ sliced thinly

3 cloves garlic ~ pounded/minced

1cm ginger ~ pounded/minced

1 large onion ~ sliced

2cm cinnamom bark

3 cloves

3 cardamom

Salt to taste

Directions:

1. Measure water 3½ cup (I used milk) & set aside.
2. Wash rice & drained. Mix with grated carrots.
3. Heat gheel oil & cooking oil, saute onions & minced ingredients, green chilies, cumin powder. Stir well till oil rises the surface. Add tomatoes, cloves, cinnamon, cardamom & water. When boil, add in rice & salt. Let it cook.

Ayam Masak Kicap aka Chicken with Sweet Soy

Ingredients:
6-8 pcs of chicken
5 shallots
2 cloves garlic
½" ginger
1 tbsp chili "boh"
½ tsp ground black pepper
1 fresh red chili ~ deseeded & sliced
1 large onion ~ cut ringlets/wedges
1-2 bird's eye (chili padi) ~ crushed
Celery/coriander leaves ~ chopped
Salt & sugar to taste

Sauce
2 tbsp dark soy
1 tbsp sweet soy
1 tbsp oyster sauce
1 tbsp Ketchup

Directions:

1. Heat oil in a pan, saute the pounded ingredients & chili "boh" till fragrant.
2. Add the combined sauces with ½ cups of water & let it boils.
3. Then add chicken powder, black pepper & crushed bird's eye.   Stir the mixture will for another 2 mins.
4. Add chicken pieces & sliced red chilies, continue to stir till the chicken is well coated & cook for about 10 mins.
5. Lastly add the onions ringlets/wedges, celery/coriander leaves & stir the mixture together.   Add salt & sugar (if need) to taste & cook another 2 mins.
6. Serve with white steam rice.

Fishball Noodle Soup

Serving 4-5

Ingredients:
50g Anchovies (ikan bilis)
2-3 litre water
16-20 fish balls
Noodles (I used Kway Teow) ~ blanced
Salt & sugar to taste

Garnishing
Lettuce ~ shredded
Fish cake ~ sliced thinly
1 tsp shallot oil (Fried shallot, keep the oil for later use)
1 tsp fried shallot
Sprin onions ~ chopped
Red bird's eye ~ sliced thinly

Directions:

1. Bring the water & anchovies to a boil, reduce heat & simmer for about 15 minutes.  Discard (Note: for convenience, use disposable soup pouches to contain the anchovies) anchovies & season to taste with salt & sugar, if needed.
2. With the soup stock simmering in the pot, add fish balls & cook until it floats to the surface.
3. In a separate pot of boiling water, blanch or cook noodles.
4. Divide cooked noodles to serving bowls & ladle cooked fish balls & soup stock over.  Garnish with lettuce, fish cakes, shallot oil, spring onions, sliced bird's eye, fried shallots & spring onions.   Serve with a sauce of sliced red bird's eye with light soy at the side.

Mini Meatball Sandies

Source: Giada At Home

Ingredients:
¼ cup finely crushed Cornflakes
1 tbsp chopped fresh parsley
1 large egg ~ beaten
½ tbsp olive oil
2 tbsp ketchup
1 cup grated Romano Cheese
¼ tsp salt
¼ tsp ground black pepper
300g lean ground beef
12-17 mini buns (refer to Homemade Mini Buns recipe)

Directions:

1. Preheat the oven to 170 deg C.  Line a baking sheet with parchment paper & set aside.
2. In a medium bowl, stir together all the ingredients except the lean ground beef.
3. Add the ground beef & gently stir to combine.  With damp hands, roll the mixture into 12-17 mini meatballs.  Arrange the meatballs on the prepared baking sheet & bake until cooked through about 15 minutes.
4. Make an indentation in the center of the bottom half of a roll & put the meatball in the indentation.  Add a little ketchup on the meatball & cover with the top half of the roll.
5. Repeat with the remaining rolls & filling.   Arrange the sandies on a platter & serve.

Homemade Mini Buns

Ingredients:
270g AP flour (I used bread flour)
5g active dry yeast
25g sugar
½ tsp salt
110ml warm water
1 large egg
25g butter

Directions:

1. In a mxing bowl, combine flour, yeast, sugar & salt for 1 minute.
2. Add water & half of beaten egg.  Mix again.
3. Add butter & mix until combined.  Knead by hand until smooth (I used bread machine) & elastic, about 10 mins.
4. Cover the dough & let rise in a warm place for about 1 hour.   Punch the dough down & make round balls, each weight 25g (total 17 mini buns) & allow them to rise 10 minutes.
5. Take the balls & place on a greased baking tray & allow to rise another 25 minutes.
6. Next brush the remaining beaten egg over the top of the buns.
7. Bake @ 200 deg for 10 minutes until golden brown.   Serve hot.

Freshly out from the oven!

Apam Polka Dot aka Steam Polka Dot Cake

Ingredients
3 large eggs ~ from fridge
275g Wheat flour (I used AP flour)
3 tsp baking powder
220g castor sugar
150g fresh milk
1 tsp ovallete
1 tsp vanilla
Filling ~ Bluebbery/Strawberry/Choco chips (your preference)
Food colour (your perference)

Directions:

1. Prepare a wok steamer.  Bring the water in the wok to a high boil, then turn down to medium.
2. In a large bowl, Use hand mixer & beat the eggs, sugar & ovalette until the batter become white mixture.
3. Sift flour & baking power.  Add in the sifted flour, fresh milk & vanilla essence.  Mix the batter well.
4. Put in separate bowls for coloring.  Place them in piping bags & filling (bluebbery jam) piping bag too.  Fill 1/4 of the batter in mini cupcake liner, add a drop of filling then fill again the batter to 3/4.  Add a dot to look like polka dots on each mini cups.
5. Steam for about 10-15 mins.  Cover the steamer lid with clean cloth to avoid the steam water being drop in the fluffy

Simple Syrup "Bunga Telang" Drinks

Ingredients:
4 litres of water
50 "Blue Pea" Flower

Syrup
2 cups sugar
2 cups water
5-8 screwpine leaves (Daun Pandan) ~ Tie knot
Calamansi

Directions:

1. On the stove, boil water with "Blue Pea" flower on a medium-low heat.  Let it boils till the flower turns white.   Set aside completely cool.
2. Another pot, add sugar, water & screw pine on a medium heat.  Let it boils till the sugar dissolved & thicken.  Off the heat & set aside to cool completely.
3. Making the juice/drink, in a tall glass add 2 tbsp of syrup & pour "blue" solution.   Stir the solution incorporate.   Then add couple of squeeze calamansi to get the "Pink" drinks!

Left: Just add couple of calamansi juices.

Calamansi

"Blue Pea" Flower Rice aka Nasi Bunga Telang

I did this rice before, a recipe called for "Nasi Kerabu Bunga Telang".



Ingredients:
3 cups Basmathi rice
30-50 blue peas flower (Bunga Telang)
4-5 cups of water
½ tsp Salt

Directions:

1. In a pot, boil water together with the blue peas flower on a low fire till the flower turns white.
2. Wash the Basmathi rice & soak for about 15 mins, drained & cook the rice with 3-1/2 cups of blue solution & add salt.   Cook in a rice cooker as usual.

Pastina With Peas & Carrots

Source: Giada At Home

Ingredients:
8oz Pastina (Use Farfallini)
2 tbsp olive oil
1 small onion ~ finely diced
2 medium carrots ~ diced
1 cup chicken stock
1 cup frozen petite peas ~ thawed
½ cup cream cheese ~ room temperature
½ cup mascarpone cheese ~ room temperture
Salt & pepper
2 tbsp chopped fresh basil leaves

Directions:

1. Bring a large ot of salted water to a boil over high heat.  Add the pasta & cook until tender but still firm to the bite for about 8-10 minutes.   Drain, reserving about 1 cup of the pasta water.
2. In a large non-stick skillet, heat the oil over medium heat.   Add the onion & cook, stirring occasionally until soft about 7 mins.   Add the carrots & stock & bring to a boil.   Reduce the heat to a simmer & cook for 5 mins.
3. Stir in the cooked pasta.   Add the peas to the pan & cook until the peas are warmed through.
4. Remove the pan from the heat & add the cheeses.   Stir until the mixture is incorporated & forms a sauce.   Season with salt & pepper to taste.   Transfer to a large serving bowl & garnish with chopped basil.

Jerky Beef

Ingredients:
1kg Flank steak

Marinate:
½ cup dark soy sauce
¼ cup Worcestershire sauce
1 tsp MSG (Optional)
½ tsp onion powder
½ tsp garlic powder
½ tsp ground black pepper
Dry chili flakes to taste

Directions:

1. Trimmed off fat (I like a bit on mine) & cut across grain into slices 1/8" thick.
2. Put in zip lock bag & marinate over night in fridge.
3. Dry in convection oven at 50 deg. C for 4-6 hours, leave oven door open a crack.

Pandan Chiffon Cake

Source: Aunty Yochanna (23cm tube pan)

Ingredients:
(A) 6 egg yolks
      2 tbsp Pandan juice
      150g coconut milk
      ¼ tsp salt
      4 tbsp corn oil
      1 tsp pandan paste
      ¼ tsp green colouring
      80g caster sugar
      140g Cake flour

(B) 6 egg whites
      ¼ cream of tartar
      100g castor sugar

Directions:

1. Mix all ingredients (A) together & stir till smooth batter.
2. Whisk egg white with cream of tartar & gradually add in the sugar.  Whisk at high speed until frothy & stiff peak forms.
3. Gently fold (B) into (A) mixture until blended.
4. Pour into a 9" (23cm) tube pan.  Bake at 150/170 deg C for about 40-45 mins or until cooked.
5. Remove from oven, invert cake onto cooling rack until completely cooled before removing from the pan.
6. Slice & serve.