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.

Salt and Pepper Crispy Pork Belly

 

Ingredients:

280 g. pork belly (skin on, sliced about 1")

1 onion (peeled and sliced slightly thicker)

1 red chili (sliced)

1 sprig spring onion (sliced)

2 cloves garlic (peeled and sliced)

2 tbsp. potato starch

1 1/2 tbsp. unsalted butter

1/2 tsp. chicken stock granules

Dash of ground pepper

1/2 tsp. chili flakes

Cooking oil (for deep frying)

Marinade:

1 1/2 tsp. ginger (peeled and chopped)

2 cloves garlic (peeled and chopped)

1 tbsp. Shaoxing wine

1 egg 

Dash of salt

Dash of pepper

Methods:

1. In a bowl add pork belly and all the marinade ingredients.  Mix and aside to marinate for 20 minutes.
2. In a flat dish, add 2 tablespoons potato starch. Coat marinated pork in potato starch and set it aside.
3. In a heated pan, add enough cooking oil for deep frying.  Once the oil is hot enough, add in the coated pork belly one by one.  Do not over-crowd the pan.  If your pan is not large enough, deep fry it in two batches.  Once the sides of the pork belly are starting to brown, remove from oil onto a strainer.  Heat up the oil to high heat; put the pork belly back into the hot oil for second frying for more crispiness.  Once the pork belly has turn golden, remove from heat into the strainer and set aside.
4. In a clean heated wok, add butter, once starting to melt add in sliced garlic and onion, give it a quick stir; then add in spring onion and sliced chili,  continue to stir-fry; then add in chicken stock granules and ground pepper, and stir to mix them well.  Next, add in chili flakes and continue to stir-fry.  Finally, add in the fried pork belly, stir to combine; and off the heat.
5. Remove onto a dish.
6. Ready to serve with a plate of warm fluffy rice.

I adapted this recipe from Youtube by: hoon & elen's today cuisine with a slight adjustment to suit my cooking preference.