Snowmen Butter Cookies

 

Ingredients:

250 g. unsalted butter (softened)

1/3 cup caster sugar

1 tsp. water

2 to 2 1/4 cups plain flour (sifted)

Red and green liquid/paste food coloring

Black sesame seeds, for eyes

Almond nibs, for nose

Methods:

1. In a mixer bowl, cream butter and sugar until light and fluffy.  Beat in water.  Gradually beat in 2 cups flour and mix well, if needed, add remaining flour, 1 tablespoon at a time until dough is pliable, but not dry.  Place 1/3 cup dough each in 2 small bowls.  Add red to one and green to the other, mix to incorporate the color into the dough, and set aside.
2. Shape remaining dough into 12 1" balls, and 12 1 1/2" balls.  Place 1 small ball above 1 larger ball on ungreased baking sheets, flatten slightly.  I made the snowmen smaller; thus is able to make 16 Snowmen, instead of 12.
3. For each snowman, I shape 1 tsp. of colored dough into a hat, and place above head.  For scarf, shape a small portion of red and green dough into a 2" rope, twist ropes together, leaving one end untwisted. Place scarf around snowman's neck.  Insert black sesame seeds for eyes and almond nibs for nose.
4. Bake in a preheated oven of 176 degree Celsius for 10-12 minutes or until set.
5. Cool on baking sheet and when cooled down, store in airtight jars.

A closer view

This recipe is adapted from 'Taste of Home' by: Suzanne, with slight adjustments to suit my baking preference.

Simple Yam Rice in rice cooker

 

Ingredients: (serves 2)

100 g. yam (peeled and cubed)

20 g. dried shrimps (washed, soaked and drained)

3 shiitake mushrooms (washed, soaked and sliced) - reserve mushroom soaking water

2 shallots (peeled and sliced)

80 g. chicken breast (sliced)

1 cup rice (washed and drained)

1 tbsp. cooking oil

Seasoning for chicken:

1/2 tbsp. light soy sauce

1/2 tbsp. oyster sauce

1/2 tsp. cornflour

Dash ground white pepper

1/2 egg white 

Seasoning:

1/2 tbsp. oyster sauce

1/2 tbsp. light soy sauce

1/2 tsp. ground white pepper

1/4 tbsp. dark soy sauce (for color - amount depends on the type of sauce you are using)

Methods:

1. In a heated wok, add cooking oil.  Saute shallots, add dried shrimps, mushrooms, and fry until fragrant.
2. Add yam cubes and fry for 2 minutes, then add chicken and fry until turn opaque.  Add rice, mix evenly.  Add in seasonings and stir well until combined.
3. Transfer to rice cooker, add water and mushroom soaking water.  
4. Switch on rice cooker to cook rice.  After finished cooking, do not immediately open up the rice cooker; let it in 'keep warm' mode for at least 15-20 minutes, to let the rice and ingredients properly cooked through.
5. Serve!

I adapted this recipe from 'Youtube' by: G8stromania

Chicken Rice Casserole

Ingredients: (serves 3)

1 tbsp. butter

1/2 onion (peeled and diced)

1/2 cup celery (diced)

1 clove garlic (finely chopped)

1 tbsp. plain flour 

1/2 cup chicken stock

1/4 cup milk

Salt and pepper (to taste)

1/2 tsp. chicken stock granules

1 1/2 cups cooked long grain rice

1 cup chicken breast (cooked/shredded/diced)

1 cup cheddar cheese (grated)

2 slices ham (cooked and chopped)

1 tbsp. spring onion (chopped)/ coriander - garnish

Methods:

1. In a large saucepan, melt butter over medium heat.
2. Saute onion and celery until softened.
3. Add garlic, stir and cook a further 30 seconds.
4. Sprinkle flour and mix well.
5. Whisk in the chicken stock, chicken stock granules and milk, and cook until thickened.
6. Season to taste with salt and pepper.
7. Add the rice, chicken and 1/4 cup cheese and ham (keep some for sprinkling over the top), and mix well until well combined.
8. Remove from heat into an oven-proof casserole, smooth the top with a spoon, top with remaining cheddar cheese.
9. Bake in a preheated oven of 176 degree Celsius for about 15 minutes, and until cheese has melted and lightly brown.
10. Garnish with spring onion/coriander and extra ham.
11. Enjoy!

I adapted this recipe by: Kylee Cooks with slight adjustment to suit my cooking preference.

Spritz Cookies

 

Ingredients:

150 g. unsalted butter (room temperature)

70 g. icing sugar

Half egg yolk

1 pinch of salt

1 tbsp. milk

1 1/2 tbsp. milk powder

155 g. plain flour (sifted)

55 g. cornflour (sifted)

Sprinkles

Methods:

1. Cream butter, icing sugar, egg yolk and salt until fluffy.  Add in milk, milk powder and mix well.
2. Slowly add in plain flour, cornflour and beat until dough becomes soft and non-stick to hands.  Cover dough with wrap and chill in the fridge for 30 minutes.
3. Transfer cookie dough to cookie press.
4. Press cookies on lined baking sheet, about 1" apart.  Add sprinkles on top, bake in preheated oven of 176 degree Celsius for 15 minutes, or until cookies turn very light brown color.
5. Cool in rack and store in airtight container.

I adapted this recipe from 'rasamalaysia.com' with slight adjustment to suit my baking preference.

Super Moist Banana Cake

 

Ingredients:

113 g. unsalted butter (room temperature)

100 g. caster sugar

4 medium bananas (mashed)

2 eggs

2 tbsp. milk

160 g. plain flour (sifted)

1 tsp. baking powder (sifted)

1 tsp. baking soda (sifted)

1 pinch of salt

Methods:

1. Cream butter and sugar until light and fluffy.
2. Add in eggs and milk and beat until combined.
3. Add in mashed banana and mix well.
4. Lastly, add flour, salt, baking powder and baking soda into the mixture and use a spatula to fold everything together.
5. Pour into a 9-inch lined loaf pan and bake in a preheated oven of 170 degree Celsius for 55-60 minutes.  Insert a wooden skewer into the middle of the cake, and if it comes out clean, then it's done.
6. Place on a wire rack to let it cool.
7. Slice and serve....

This recipe is adapted from 'bearnakedfood.com' with a slight adjustment to suit my baking preference.

Creamy Japanese Potato Salad

 

Ingredients: (serves 2)

2 large potatoes/3 medium

1/4 cucumber (thinly sliced)

1/4 cup carrot strips/coarsely grated

1 hard boiled egg (roughly chopped)

3 tbsp. Japanese Kewpie mayonnaise

1/2 tsp. vinegar

1/2 tsp. yellow mustard

1 tbsp. sliced spring onion

Salt 

Methods:

1. Place potatoes in a pot, cover with water and season water generously with salt.  Place over high heat and bring to the boil.  Simmer until soft or easily pierced with a knife.
2. While the potatoes are cooking, place the cucumber and carrot in a bowl and sprinkle with 2 dashes of salt.  Mix well and set aside for 10 minutes.  Then gather the vegetables with your hands and gently squeeze and discard any excess liquid.  Place vegetables in a large bowl.
3. Drain the cooked potatoes and allow them to cool slightly.  Use a small knife to peel off and discard the skin.  Cut the peeled potatoes into rough chunks.  Add the potato to the bowl with the cucumber and carrot.
4. Add eggs, mayonnaise, vinegar, mustard and spring onion.  Season with dash of salt.  Mix until well combined.  I use a fork to lightly mashed, so you get part mashed and part chunk of potatoes.
5. Serve as a side dish.

I adapted this recipe from 'Marion's Kitchen' with slight adjustments to suit my cooking preference.

Char Siu Glazed Meatloaf

 

Ingredients: (serves 2-3)

500 g. minced pork

1/2 cup panko breadcrumbs

1 tsp. chicken stock granules

1/4 cup tomato ketchup

1/4 cup Chinese Char Siu Sauce

1/2 carrot (peeled, coarsely grated)

1 tbsp. finely slice spring onion

1 tbsp. chopped coriander

1/2 egg

1 tsp. salt

Dash ground black pepper

1/2 cup water

Topping/Sprinkle (optional)

Chili flakes

Toasted white sesame seeds

Quick pickled carrots:

1/4 carrot (peeled and julienned)

1/2 red chili (finely sliced)

1/2 tbsp. granulated sugar

1/2 tbsp. vinegar

1/4 tsp. salt

Methods:

1. Line a 3" x 6" loaf pan with Silicon parchment paper, allowing the paper to overhang the 2 long sides.
2. In a bowl, add breadcrumbs, chicken stock granules and 1/2 cup water.  Mix and allow to absorb for 5 minutes.
3. In a small bowl, combine ketchup and char siu sauce.
4. In a separate large bowl, place the minced pork, soaked breadcrumbs, carrot, spring onion, coriander, egg, salt and black pepper.  Add half of the ketchup and char siu sauce mixture (reserve the remainder for later).  Mix well until combined.
5. Place the minced mixture in the prepared pan, pressing down well.  Bake in a preheated oven of 160 degree Celsius for 30 minutes.  Drain off any excess fat and juices.  Glaze the top of the meatloaf with the reserved ketchup mixture.  Bake for a further 20 minutes or until top is golden.
6. In the meantime, make the quick pickled carrots.  Combine the ingredients in a bowl, set aside for at least 10 minutes. I prefer to pickle it longer. 
7. Remove the meatloaf from the oven and rest for 10 minutes.  
8. Remove from pan onto a serving plate.  Sprinkle with chili flakes and sesame seeds (if using).  Slice and serve with quick pickled carrots and other side ingredients, based on your preference.  I serve mine with Creamy Japanese Potato Salad.  Look out for the recipe in my next blog.

Before baking

This yummylicious recipe is adapted from 'Marion's Kitchen' with slight adjustments to suit my cooking preference.

Sticky BBQ Pork Rice Bowl

 

Ingredients: (serves 2)

400 g. pork belly (skin on, cut into 3" long and 1/4" thick)

2 garlic cloves (finely chopped)

1/2 tbsp. finely grated ginger

300 g. Chinese cabbage (thinly shredded)

2 green apples (peeled, cored, chop into chunks)

1/2 cup chicken stock

1 tbsp. Shaoxing Wine

1/2 tbsp. cooking oil

To serve: 

Steamed rice

Spring onion (thinly sliced)

Red chili (sliced) - optional

Hoisin Glaze: Combine in a small bowl

1 tbsp. hoisin sauce

1/2 tbsp. light soy sauce

1/2 tbsp. Shaoxing Wine

1/2 tsp. Five Spice Powder

Methods:

1. In a saucepan on medium-high heat, add oil.  Cook pork until golden on each sides.  Turn off heat and transfer pork to a plate.
2. Turn heat back on, in the same pan with remaining oil, add garlic and ginger, stirring until aromatic.  Add cabbage and apple and stir to combine.  Drizzle the stock and Shaoxing wine over the cabbage mixture.  Off the heat, remove the cabbage and apple into a baking dish, spread it out evenly.  Place pork on top, brush the top of the pork with half of the glaze.  
3. Bake in a preheated oven of 180 degree Celsius for 20 minutes, or until golden.  Turn the pork over and brush with remaining glaze, bake for a further 15 minutes or until crisp and golden.  I use a fork to prick on the meat to ensure its soft enough.  If it is still hard, then let it bake again for a few more minutes.  This depends on individual's liking.
4. Place rice into 2 serving bowls.  Top with pork, roasted cabbage and apple, and drizzle juices over; scatter over spring onion and chilis.
5. Ready to serve!

This recipe is adapted from 'Marion's Kitchen' with slight adjustments to suit my cooking preference.

Curry Chicken Buns

Ingredients:

(A)  Filling

250 g. chicken breast (diced)

1 onion (peeled and diced)

1 potato (peeled and diced)

1 sprig curry leaf

2 tbsp. curry powder mix with 3 tbsp. water, in a small bowl

1/2 tsp. salt

1 tsp. sugar

1/2 tsp. chicken stock granules

1 tbsp. water

2 tbsp. cooking oil

Methods:

1. In a heated pot with water, boil potatoes until soft, drain and set aside.
2. In a heated wok, add 2 tablespoon cooking oil; add onion, curry leaves and saute until fragrant.  Add in curry paste, stir to mix well.  Then add in the chicken , stir, follow by potatoes and stir to mix.  Add in 1 tablespoon of water and stir to combine, then add salt, sugar, chicken stock granules, and stir to combine until almost dry, dish into a plate, and set aside to cool.

(B)  Buns

250 g. bread flour (sifted)

50 g. plain flour (sifted)

30 g. caster sugar

1 tsp. instant yeast

1/2 tsp. salt

1 large egg

1 tbsp. condensed milk

130 ml. cold water

30 g. unsalted butter (room temperature)

10 pieces pandan leaves/screwpine (cut into 12" length)

1 egg + 1 tbsp. water - egg wash

Some white and black sesame seeds - topping

Methods:

1. In a mixer bowl, add bread flour, plain flour, caster sugar, instant yeast and salt.  Holding the dough hook in your hand, stir to combine all the ingredients.
2. Add in egg, condensed milk and cold water, again give it a stir using the dough hook.  Fix the dough hook on the stand mixer, and mix on low until the dough almost come together.  Add in butter and continue to knead at medium speed for about 8-10 minutes, until the dough is smooth.
3. Tip dough onto a lightly floured pastry mat, round it into a ball, cover and let it proof for 1 hour until double in size.
4. After proofing, tip dough on a lightly floured pastry mat, press into a flat round disk.  Divide dough into 10 portions.  Round each dough into a small ball, cover and leave for 10 minutes.  
5. After the end of 10 minutes, take one dough, press using your palm and fingers into flat round disk, spoon a portion of the curry filling onto the dough, wrap it and place on a lined baking tray.  Repeat the rest until all is done.  
6. Fold the pandan leaf into round, size slightly bigger than the buns, secure with a toothpick, and place each round leaf over the buns. Cover and leave to proof for 45 minutes.
7. 15 minutes before end of proofing time, preheat oven to 190 degree Celsius.  
8. When the proofing time is up, combine the egg and water, and brush egg wash over the top of the buns.  Sprinkle some black and white sesame seeds over the top.  
9. Bake in a preheated oven, on 2nd lower rack for  15-18 minutes.  For the first 10 minutes of baking, turn the baking tray inside out and continue baking until golden brown.
10. Place to cool on a wire rack.  Remove the pandan leaves from the buns and enjoy warm or when the buns have cooled down.

I adapted this recipe from 'Kathrine Kwa Baking Tutorials' with slight adjustments to suit my baking preference.

Steamed Chinese Cabbage Wraps

 

Ingredients:

200 g. minced pork

1 tbsp. spring onion, chopped

2 tsp. light soy sauce

1/2 tbsp. oyster sauce

Dash of Sesame Oil

Dash of ground white pepper

6 leaves of Chinese Cabbage

Some goji berries - for topping

1 tsp. cornflour mix with some water

Methods:

1. In a large bowl, add minced pork, spring onion, light soy sauce, oyster sauce, sesame oil and pepper.  Mix well to combine, cover and put it to chill in the refrigerator for 30 minutes.
2. In a heated wok with water, drizzle a bit of cooking oil into the water, boil the Chinese cabbage, until just softened and dish out.
3. Place a piece of cabbage leaf on a flat plate, add the minced pork on the leaf side, fold to wrap and cut off excess cabbage leaf.  Place on a plate, and repeat until all is done.
4. Steam for 15 minutes.  Remove from steamer, pour the excess liquid from the steaming plate into a small pan over low heat, add the goji berries, taste for correct seasoning by adding some oyster sauce, stir to mix, then drizzle some cornflour mixture to slightly thicken the sauce.
5. Pour sauce over the cabbage wraps and serve.

Sweet Yam Paste Tart aka Orh Nee Tart

 

Ingredients for tart pastry:

225 g. plain flour (sifted)

115 g. unsalted butter (room temperature)

45 g. icing sugar (sifted)

2 egg yolks

Methods:

1. In a bowl, mix flour and icing sugar.
2. Cut room temperature butter into cubes and mix into the flour using a pastry cutter until resembles breadcrumbs.
3. Add in egg yolks and lightly knead into a dough.
4. Pinch a portion of the dough and press into tart moulds.  Prick some holes on the bottom of the tart using fork/toothpicks.  I make 8 big ones using tart shells, and 20 mini ones using mini muffin pan.
5. Bake in a preheated oven of 160 degree Celsius for 15-20 minutes, or until golden brown.
6. Cool before storing in airtight container.
7. Tarts can keep for 1 month in an airtight container.
8. I make my tart shells a day before I make the yam paste and assemble it.

Ingredients for sweet yam paste:

250 g. yam (peeled and cut into slices)

250 g. water

70 g. rock sugar

20 pieces whole Gingko Nuts

70 g. water + 1/2 tbsp. granulated sugar (for cooking the Gingko Nuts)

25 g. thick coconut milk

Methods:

1. In a small pan, cook coconut milk over low heat till the side bubbles.  Do not let it boil.  Leave aside to cool down.
2. In a small pot, cook rock sugar with 250 g. water over low heat until the sugar dissolves.  Set aside and cool before use.
3. Cook Gingko Nuts with sugar until water almost dries up.  Set aside to cool.
4. Steam yam till soft.  Take out from steamer and mash till fine.  Put yam, half of the syrup water in (2), and coconut milk in a blender and blend till smooth and light.  Taste the sweetness of the paste, if you prefer sweeter, add more water syrup.
5. Transfer the yam paste into a pipping bag, snip the tip of the pipping bag and pipe the yam paste into the tart shells.  
6. Topped with a Gingko Nut and serve.

This recipe is adapted from 'Cooking with Lu' with slight adjustments to suit my baking preference.

Tropical Island Chicken Served With Veggies and Fruits

Ingredients: (serves 2)

2 whole chicken legs

2 tbsp. light soy sauce, less salt

1 tbsp. cooking oil

1 tbsp. water

1/2 tbsp. onion powder

1/2 tbsp. white sesame seeds

1/2 tbsp. granulated sugar

2 garlic cloves (peeled and minced)

1/2 tsp. fresh grated ginger

1/4 tsp. salt

Dash cayenne pepper

Methods:

1. In a small bowl combine all ingredients, except chicken legs.  Set aside about 1 1/2 tablespoons for basting; cover and refrigerate.  Pour remaining marinade into a large zip-lock bag.  Add chicken; remove air, seal and turn to coat the chicken with the marinade.  Refrigerate overnight.  In between, I squish the chicken and turn over to ensure even marinating.
2. Take out the chicken and marinade for basting 1 hour before baking/grilling/roasting, and place them on room temperature.
3. Place chicken over a drip pan, skin side up; bake in a convection oven of 180 degree Celsius for about 20 minutes, or when the chicken has browned lightly.  Turn the chicken over and brush with the basting marinade and continue to bake until nicely browned; turn over again, brush with remaining basting marinade; and continue to bake until golden brown.  
4. Remove from oven onto a plate, let it rest for about 5 minutes.
5. Place chicken legs onto a serving dish with lettuce leaves.  
6. Serve chicken with a platter of veggies and fruits of your choice.

I adapted this recipe from 'Taste of Home' by Sharon Hanson, Franklin, Tennessee, with adjustments to suit my cooking preference.

Steamed Fish

 

Ingredients:

1 piece fish (any fish of your choice)

Dash of salt (for sprinkle on fish)

1 1/2" knob ginger - peeled and slice 4 pieces, then the rest cut into strips (amount of ginger depends on your preference, I prefer more for more flavors)

5 garlic cloves (peeled and chopped finely)

2 tbsp. light soy sauce

1 tbsp. oyster sauce

2 tbsp. cooking oil

Coriander - for garnish (can use spring onion) - if you use spring onion, cut into thin silken threads, soak in ice water for 5 minutes to make it curl)

Methods:

1. Clean the fish and pat dry.  Sprinkle salt on both sides, place on a steaming dish/plate, and place the 4 slices of ginger on top of the fish.
2. Heat 2 tablespoon oil in wok and stir-fry garlic and ginger strips until fragrant.  Set aside.
3. Heat up a clean wok with enough water for steaming.  Wait for water to boil.  As soon as it boils, place your fish into the wok.  Cover wok tightly and steam for 6 minutes.
4. Discard the ginger on top of the fish and the fishy and cloudy fish 'water' after steaming.
5. Pour the hot oil with fried ginger strips and garlic over the steamed fish.  Drizzle with light soy sauce and oyster sauce.
6. Put back into the wok and steam for another 2 minutes.
7. Garnish with coriander or spring onion and serve immediately.

I adapted this recipe from Youtube 'Beyond Home Cook.'

Pumpkin Pie Smoothie

Ingredients: (serves 1)

1/4 cup pumpkin puree

2 medium bananas (peeled, chopped and frozen)

1 cup chilled yogurt

1/2 tsp. pumpkin pie spice (homemade/bottled)

1 tsp. honey

1/4 cup chilled milk

Topping:

Toasted chopped walnuts

Ground cinnamon

Methods:

1. Add all the ingredients into the blender bowl and blend until smooth.
2. Pour the smoothie into serving glass.  Add toasted chopped walnuts over the top and sprinkle with some ground cinnamon.
3. Serve chilled.

I adapted this recipe from 'whiskaffair.com' with slight adjustment to suit my preference.

Dragon Fruit Chia Seeds Pudding

 

Ingredients: (serves 1)

1/2 Dragon Fruit

1/4 cup Coconut Milk

1/4 cup milk

3/4 tbsp. sugar

2 tbsp. Chia Seeds

Methods:

1. Peel dragon fruit.  Cut into small cubes about 1 tablespoon, and set aside for topping.  Chop the rest and place them into the blender bowl.
2. Add all the other ingredients into the blender bowl, and blend until smooth.
3. Pour into a serving glass.
4. Refrigerate it for 1-3 hours until set.
5. Top with dragon fruit, and served chilled.

I adapted this recipe from 'blendwithspices.com' with some adjustments to suit my preference.

Cranberry Orange Shortbread Cookies

Ingredients:

1/2 cup dried cranberries

1/2 cups caster sugar (divided)

2 1/2 cups plain flour (sifted) - spooned and leveled, not scooped

227 g. unsalted butter (cubed and cold)

Zest of 1 orange

2 tbsp. fresh orange juice

1/2 cups granulated sugar - to coat cookies before baking, if desired

Methods:

1. Line a baking sheet with parchment paper and set aside.
2. Combine cranberries and 1/4 cup of caster sugar in a food processor and process just until the cranberries are broken down into smaller pieces.  Set aside.
3. Combine flour and remaining sugar in a large bowl.  Add in butter and use a pastry cutter to cut butter to fine crumbs.
4. Stir in cranberries and sugar from (2), orange zest and orange juice.
5. Use your hand to knead the dough until it comes together and form a ball.  Work the dough until it comes together.  If the dough is still crumbly, add some more orange juice, 1 tablespoon at a time until the dough comes together.
6. Divide the dough into 2 portions and shape each dough into a log about 2" in diameter and wrap in plastic wrap.  Refrigerate for 2 hours.
7. Preheat oven to 163 degree Celsius.
8. With a sharp knife, cut slices of cookie dough about 1/4" thick.
9. Place 1/2 cup of granulated sugar in a bowl and coat the cookie slices with sugar.
10. Place cookies on baking sheet and bake for 12-15 minutes or just until cookies are set.  Do Not over bake!  I bake mine for 13 minutes.
11. Let cookies cool for few minutes on the baking sheet before removing to cooling rack.  Let it cool completely.
12. Store in airtight container.

I adapted this recipe from 'momontimeout.com' with slight adjustment to suit my baking preference.

Healthy Teriyaki Chicken

 

Ingredients: (serves 2)

2 chicken thighs (boneless)

Salt and ground white pepper

Teriyaki sauce: (mix in a small bowl)

1 tbsp. Kikkoman soy sauce (less salt)

1 tbsp. mirin

1 tbsp. Chinese Shaoxing wine (you can use sake)

Topping:

Toasted white and black sesame seeds (optional)

Methods:

1. Clean and rinse chicken thighs and drain well, then pat dry with kitchen paper.
2. On the chopping board, use a sharp knife and slit the chicken meat (skin down) in few cuts but not cutting through the end.  Then sprinkle with some salt and pepper.
3. Heat up a non stick frying pan, without adding any oil, place chicken, skin facing down.  Fry till golden brown, turning over until chicken is almost cooked through.
4. Use paper towel to wipe/soak up any excess oil, from the chicken in the pan.
5. Pour in the sauce.  At medium heat, flip the chicken over and again till the sauce almost dries up, and coated in a thick and shiny glaze.
6. Remove from pan onto a chopping board, cut the chicken into bite-size pieces, place chicken on a serving dish, topped with toasted white and black sesame seeds; and serve with butterhead lettuce and Japanese cucumbers.
7. It is best serve with green salads or white rice.

I adapted this recipe from 'anncoojournal.com' with slight adjustment to suit my cooking preference.

Homemade Chee Cheong Fun with 2 Sauces

Ingredients:

5 tbsp. rice flour (sifted)

2 tbsp. wheat starch (sifted)

1/2 tsp. salt

180 ml. water

1 tbsp. cooking oil

Sweet Sauce:

1 tbsp. light soy sauce

1 tbsp. oyster sauce

1 tbsp. dark soy sauce 

1 tbsp. sugar

2 to 3 tbsp. warm water

Topping:  Toasted white sesame seeds

Methods:

1. Add rice flour and wheat starch into a bowl, stir with a spoon to mix.  Add salt and water gradually as you stir until combined.  Add 1 tbsp. cooking oil, stir and let the mixture rest for 30 minutes.
2. Heat a steamer, getting it ready for steaming.
3. Prepare a wide plate, brush oil onto the center of the plate.  Preheat oiled plate for about 1 minute with steamer lid on.  Stir batter before using as flour have sank to the bottom.  Spoon batter to fill center part of the plate, about 2 ladles, make sure its not too thick.  Cover steamer and let it steam for 2 minutes using medium heat.  Batter is cooked when translucent with some bubbles on the surface.  Remove plate and let cool a bit.  Preheat another oiled plate and continue until all the batter is used up. Use a spatula to lift the edges and flip it over until a long log is formed.  Place on a serving plate.
4. Spoon the sweet sauce over the Chee Cheong Fun, follow by curry sauce (if using), top with toasted white sesame seeds, and enjoy warm.

Done steaming

With the sweet sauce

With 2 sauces

I adapted this recipe from Youtube 'Dapur 2020' with a slight adjustment to suit my cooking preference.

Chicken Schnitzel

Ingredients: (serves 2)

3 chicken breast (half breast)

1 cup panko breadcrumbs

1/4 cup finely grated Parmesan cheese

1 egg (lightly whisked)

1/2 cup plain flour 

Cooking oil (for shallow frying)

Lemon wedges - to serve

Chili Sauce - to serve

Sea salt - to season the chicken breast

Methods:

1. Slice each chicken breast into half lengthwise, if you have a large breast.  For mine, it is hard to get a large thick breast, so I use 3 chicken breast, trim the breast to make sure each is having even thickness, and keep the trimmed breast meat for other cooking/stir-frying.  You can use a meat millet to lightly pound chicken into even thickness.
2. Season each sides of the chicken meat with generous amount of sea salt.  Rest for 20 minutes to allow salt to penetrate.
3. Place breadcrumbs in miller and mill until fine.  Transfer breadcrumbs to a large shallow plate/tray.  Add in Parmesan cheese and mix well.
4. Crack an egg into a separate dish, lightly whisked.
5. Use paper towel to pat the chicken pieces dry.  Then dip each fillet into the flour, tap off excess flour, then drop into the egg, and finally place into the breadcrumbs mixture.  Press breadcrumbs onto the fillets.  Place in a dry tray and allow to set in the fridge for at least 10 minutes.  Reserve leftover breadcrumbs.  Tips for coating the chicken, use the right hand to place the fillet into the dry ingredients, flour and breadcrumbs; while the left hand for the egg coating, which is the wet ingredient.
6. Preheat oven to 150 degree Celsius.
7. Take chicken out of the fridge and sprinkle with reserved breadcrumbs  to ensure there are no wet spots.
8. Fill a large frying pan about 1" oil.  Place over medium-high heat.  Cook chicken in batches, keep turning the fillets to ensure even color.  Drain on a rack set over baking tray.  Keep warm in oven as you cook the rest.
9. Serve with side dishes of your liking with chili sauce.  You can use any types of your preferred sauces.

I adapted this recipe from 'Marion's Kitchen' with slight adjustment to suit my cooking preference.

Minced Pork Noodles Tossed with Shallot Scallion Oil

 

Ingredients: (serves 1)

1 portion of noodles

1 tbsp. cooking oil (for frying)

1 tbsp. water

100 g. minced pork

1/2 tbsp. dried shrimps (soaked in water and drained)

1/2 tsp. minced ginger

1 tsp. minced garlic

1 tsp. oyster sauce

1 tsp. light soy sauce

1/2 tsp. dark soy sauce

1/2 tsp. sugar

Pinch of salt (to taste)

Dash of ground black pepper

Shallot scallion oil

Fried shallots and scallion

Chopped spring onion (green part) - for garnish

Methods:

1. In a heated skillet, add 1 tbsp. cooking oil, add the minced pork and cook until water from the pork has evaporated.
2. Add in ginger, garlic and dried shrimp and continue to stir fry until fragrant.
3. Add in seasonings: oyster sauce, light soy sauce, dark soy sauce, salt, sugar and 1 tablespoon of water.
4. Simmer and give it a taste.  Adjust with more seasoning, if needed.  Add dash of ground black pepper, stir to combine.
5. Turn off heat and set aside.
6. Cook the noodles according to the instructions on the package.  Drain and toss lightly with some shallot scallion oil.
7. Place noodles on serving plate/bowl and top with minced pork and the fried shallots and scallion.
8. Sprinkle with chopped spring onions and drizzle with more scallion oil if desired.
9. Toss well and enjoy.

I adapted this recipe from 'Bear Naked Food' with slight adjustments to suit my cooking preference.

Shallot Scallion Oil

 

Ingredients:

225 ml. corn oil (or any light flavorless oil)

5 shallots (peeled and thinly sliced)

2 stalks spring onions (cut into 1 1/2" long, white and green separated)

Methods:

1. In a deep heated saucepan/pan, add corn oil, and when the oil is heated up, add sliced shallots, and cook under medium-low heat (oil should bubble gently), stir occasionally to prevent them from sticking and even frying.
2. When moisture of shallots have evaporated, add in white part of the spring onion and continue to cook while stirring until they turn light golden in colour.  Add in the rest of the spring onions and simmer until dark golden brown.
3. Remove  the crispy shallots and spring onions from oil using a sieve; and when the  oil has dripped off, place them into a jug/container; and when it has cooled down completely cover with lid.
4. Pour the shallot scallion oil into a bottle/jug and cover.
5. They keep well in the fridge for up to one month.

Note:

This shallot scallion oil is used for cooking, to dress up noodles, soup, salads, etc.

This recipe is adapted from 'Bear Naked Food' with a slight adjustment to my cooking preference.

Steamed Eggplant With Fried Garlic

 

Ingredients:

1 long Eggplant

4 cloves garlic (finely chopped)

1 sprig spring onion, green part only, thinly sliced

Cooking oil (for frying the garlic)

 

Sauce:

2 tbsp. light soy sauce

2 tsp. sesame oil

2 tbsp. Shaoxing Wine

1 tsp. sugar 

Methods:

1. Cut the Eggplant into half vertically.  Place onto a steaming plate, and steam until soft.  Check the doneness by using a spoon to scrap  the flesh of the Eggplant.
2. In a bowl, add all the sauce ingredients and stir until sugar dissolves.  Set aside.
3. In a heated pan/wok, add cooking oil, (enough to fry the garlic), saute the chopped garlic until crisp and golden.  Remove the garlic together with the oil into a bowl.  Set aside.
4. Once the Eggplant is soft, remove from steamer.  Use a spoon to scrape out the soft flesh and place them onto a serving plate.  Spoon the sauce ingredients over the Eggplant.  Next, spoon the fried garlic with oil, and garnish with sliced spring onion.
5. Serve warm with a plate of warm rice as a vegetable dish with other dishes.

This recipe is adapted from Youtube 'Dapur 2020' with a slight adjustment to suit my cooking preference.

Purple Sweet Potato Sago Coconut Milk Jelly

Ingredients:

100 g. sago

100 ml. water, to cook sago

300 ml. coconut milk

150 ml. water

30 g. gelatin + 150 ml. water

75 g. sugar

3/4 tbsp. sweet potato powder

2 pandan leaves (knotted) 

Methods:

1. In a medium pot add 100 ml. water and let it cook over medium heat. Once it comes to a boil, add in 100 g. sago.  Stir with a spoon and continue to let it boil while stirring often to prevent the sago from sticking onto the bottom of the pot, for 10 minutes.  Off the heat, put the lid on and set aside until the sago is transparent.  Pour the cooked sago into a sieve and let it go under running water, stirring with a spoon, transfer it into a bowl and set it aside.
2. In a bowl, add gelatin and 150 ml. water, stir to mix and set aside.
3. In another bowl add sweet potato powder with a bit of water, stir to mix and set aside.
4. In a clean heated pot, add in sugar, coconut milk, 150 ml. water and pandan leaves.  Stir to ensure the sugar has melted, and the coconut milk doesn't comes to a full boil.  Remove the pandan leaves and add in gelatin mixture, continue to stir; then add in the purple sweet potato mixture, stir to mix; finally, add in the sago, and stir again to ensure all the ingredients are well combined.
5. Pour the mixture into a glass baking dish, remove air bubbles at the top surface, let it cool under room temperature, then chill in the fridge for 4 hours.
6. Cut and enjoy!

I adapted this recipe from Youtube 'Miss Ling's Kitchen' with slight adjustments to suit my cooking preference.