Braised Pork Knuckles With Mushrooms

 

Ingredients: (serves 2)

Half Pork Knuckle (cut into pieces, washed, blanched and drained)

5 pieces dried shiitake mushrooms (soaked, remove the hard stem and drained)

Few pieces of thick sliced ginger with skin (smashed)

5 cloves whole garlic (peeled)

1 piece cinnamon

3 cloves

2 star anise 

1 tbsp. oil

Water, to braise

Black Moss (optional)

Seasonings:

2 tbsp. light soy sauce

2 tbsp. dark soy sauce 

2 tbsp. oyster sauce

Methods:

1. In a clean heated wok, without oil, add ginger and garlic.  Fry for 2 minutes.  Add 1 tablespoon oil and sauteed until fragrant.  Add cinnamon, cloves and star anise, continue to fry until fragrant for a few minutes.
2. Add in blanched pork knuckle and mushroom, and stir to combine.
3. Finally, add in seasonings and give it a good stir to mix.  Add in a bowl of water, stir to combine and off the heat.
4. Since I am braising using claypot, I dish the pork knuckle into a claypot and add more boiled warm water to cover the pork knuckle.  Cover the pot and let it braised over low heat.  In between braising, I flip the pork knuckle, check on the amount of sauce, if needed, add more water.  Continue to braise until the pork knuckle has softened, according to your preference.
5. If using, add in the black moss during the last 15 minutes of cooking.
6. The pork knuckles are soft and ready to serve.

I adapted this recipe from 'Youtube by Shadajie Kitchen' with a slight adjustment to suit my cooking preference.

Sambal Dried Shrimps Rolls

 

Ingredients:

100 g. dried shrimps

6 dried chili 

5 small shallots (peeled and cut into pieces)

2 cloves garlic (peeled and chopped)

2 lemongrass (peeled the hard skin and cut into small pieces)

2 tbsp. sugar

Dash of salt (to taste)

Large spring roll sheets (21.5 cm x 21.5 cm)

Sealing batter: combine 1 tbsp. flour + 20 ml. water, mix evenly

1 tbsp. cooking oil (for frying the filling)

Enough oil, for deep-frying the shrimp rolls

Methods:

1. Wash the dried shrimps, add water to soak until soften, and drain.
2. Cut the dried chili into small pieces, remove some of the seeds, soak in hot water and drain.
3. Place dried shrimps, lemongrass, chili and shallots into a blender jar and blend until smooth.  
4. Heat 1 tablespoon of cooking oil in a pan, add the dried shrimps filling and fry until fragrant.  Then add sugar and dash of salt (to taste), and fry until dry.  Remove into a bowl.
5. Divide each spring roll wrapper into 9 small pieces, add a little shrimp paste, roll it into a tube half way, fold in the two corners, roll it into a spring roll, and seal with a little batter over the end.  Repeat until all the dried shrimp filling is used up.
6. In a heated pan with enough oil, fry the shrimp rolls using medium-low heat until golden brown.
7. Remove from oil using a slotted spatula and place over kitchen paper, to remove excess oil.
8. Once it is slightly cooler, put in an airtight jar.

The dried shrimp filling

This recipe is adapted from 'Shadajie Kitchen.'

Banana Oat Smoothie

Ingredients: (serves 1)

2 medium ripe bananas (peeled, sliced and frozen)

1/4 cup quick oats

1 cup milk

1/4 cup plain yogurt

1/2 tbsp. honey (add more if you prefer more sweet)

1 tsp. ground cinnamon

Topping:

Banana slices

Toasted Walnuts

Methods:

1. Place all the ingredients into the jar of the blender and pulse until everything is smooth and well incorporated.
2. Pour into serving glass.  Top with banana slices and toasted walnuts.

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

Taiwanese Braised Pork Rice (Lu Rou Fan)

 

Ingredients: (serves 2)

300 g. pork belly (skin on)

3 shallots (peeled and thinly sliced)

2 cloves garlic (peeled and coarsely chopped)

1 tbsp. spring onion (white section only, thinly sliced)

2 hard boiled eggs (peeled)

1 1/2 tbsp. brown sugar - to taste

1 1/2 tbsp. light soy sauce

300 ml. water

Dash of ground white pepper

1/2 tsp. five spice powder

1/4 tsp. salt

Garnish with blanched bok choy

Methods:

1. Place pork belly in a pot of cold (room temperature) water and bring to a boil.  When water is boiling, remove the pork.  Scrap the skin with knife to remove any hair or dirt.  Cut pork belly into small pieces, preferably within half to 1 cm. thick.
2. In a pan, stir fry the pork belly over medium heat  and constantly stir to ensure even cooking.  Once oil is rendered from the pork, dish out the pork onto a bowl, leaving the oil in the pan.
3. Fry the shallots with the heated oil (low heat) until golden; add back the pork into the pan.  Add brown sugar and stir fry to combine.  Once the sugar is caramalised, add in scallion and garlic.  Add light soy sauce and season with salt, white pepper and five spice powder.  Stir to combine all the ingredients.
4. Add peeled hard boiled eggs.  Fill the pan with sufficient water, just enough to submerge all the ingredients.  Bring it to a boil, then reduce the heat to cook it at barely simmering temperature.  Braise the pork, and egg low and slow until cooked.  In between braising, stir to ensure even cooking.
5. Skim off excess oil floating on top before serving.
6. To serve: Scoop rice into a small bowl, press it with a rice scoop, turn the bowl over a serving dish.  Serve with the braised pork, egg and blanched bok choy at the side.

I serve another portion of this yummylicious braised pork with noodles, Kuching's popular Kolo Mee, and with the must-have condiment of green pickled chilies.

So, what is your choice of serving?? With rice or noodles?  No worries, both are yummylicious!

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

Kimchi Jjigae (Kimchi Stew)

 

Ingredients: (serves 1)

1 cup Kimchi (homemade) - cut into bite size pieces

2" length of pork belly (remove skin and sliced into bite-size pieces)

1 1/2 tsp. Korean red chili pepper flakes (adjust to your taste)

2 garlic cloves (peeled and finely chopped)

1/2 tbsp. cooking oil

1/4 cup kimchi juice from kimchi (if available) - I did not use

6 slices of fish cake (the actual recipe use tofu)

1 sprig spring onion (cut into 1" length)

Dash of light soy sauce and pepper (to taste)

Methods:

1. Heat a small pot with cooking oil.  Add the kimchi, pork, red pepper flakes and garlic; cook over medium heat until the kimchi is softened and the pork cooks through, about 5 minutes.
2. Add kimchi juice (if using) and 1 1/2 cups of water (or broth).  Bring it to a boil, and continue cooking for 5 minutes.  Then, reduce heat to medium-low, and boil, covered for about 10 minutes.  You can add more water, if needed.
3. Add in the fish cake or tofu and spring onions.  Add light soy sauce and pepper to taste.  (salt is usually not necessary, unless the kimchi was lightly seasoned.  Boil until fish cake or tofu is cooked through.
4. Serve hot!

Notes:

• Use old, sour kimchi.
• Cook the kimchi and pork together before adding the liquid to develop extra flavor.
• Use the water from the second or third round of rinsing rice.  The rice water thickens the broth slightly and enhances the flavor.  This rice water is a stew base, commonly used for Korean stews.
• Use the juice from the kimchi if available.  It will add lots of flavor to the broth.

This delicious recipe is adapted from 'KOREAN BAPSANG, a korean mom's home cooking' with slight adjustment to suit my cooking preference.

Mango Milk Dessert

If you are a fan of mangoes and loves desserts, you will sure enjoy this 'simple yet yummylicious' refreshing mango flavored milk, which is very similar to mango milkshake, but the difference is the consistency and flavors.  

Ingredients: (serves 1)

1/2 cup mango (peeled and chopped)

3/4 cup milk

1/2 tbsp. sugar (as needed, depending on the sweetness of the mango)

Any types of nuts, for garnishing (optional) - I did not use

Methods:

1. Combine all ingredients in a blender jar.
2. Blend everything until smooth.
3. Chill in the refrigerator for some time.
4. Pour into glass, garnish with nuts (if using), and serve chilled.

This recipe is adapted from 'blendwithspices.com' with slight adjustment to suit my personal preference.

Malaysian-Style Fried Udon

 

Ingredients: (serves 2)

1 1/2 to 2 packets Udon

4 cloves garlic (peeled and finely chopped)

3 tbsp. oil, lard preferred (I use lard)

6 to 8 prawns (shelled and deveined)

8 slices fish cakes

1 broccoli (cut into small florets, blanch with boiling water with a tablespoon of cooking oil, drain and set aside)

Sauce: (mix all ingredients in a small bowl)

8 tbsp. water

3 tsp. oyster sauce

4 tsp. sweet soy sauce (kecap manis)

3 tsp. light soy sauce

1/2 tsp. sesame oil

4 dashes of ground white pepper

Methods:

1. In a pot, boil water, once the water boils add in udon and slowly shake it with a tong to loosen the udon.  Once loosen remove from heat and drain.  Set aside.
2. In a heated wok add lard or oil.  Add garlic and saute until aromatic.  Add prawns and fish cake and stir-fry until prawn is half cook.  Add in blanched broccoli.  Stir to combine.  Add the udon noodles, follow by the sauce and stir continuously to combine all the ingredients in the wok.  Let it cook for a little bit and stir few times to make sure the noodles are cooked through.
3. Dish out and serve with chilies condiment according to your preference.  I served mine with homemade pickled chilies.

I adapted this recipe from 'rasamalaysia.com' with slight adjustments to suit my cooking preference.

Dragonfruit Chia Pudding

 

Ingredients: (serves 2)

1/2 cup milk

1 1/2 tbsp. Chia Seeds

1 tbsp. sugar

1/2 dragonfruit (red flesh)

Topping: Barley grains

Methods:

1. In a bowl, combine milk, sugar and Chia Seeds.  Let it set in the refrigerator for 1-3 hours, or until set.
2. Peel the dragonfruit and cut into pieces.  Blend/puree until smooth.
3. To assemble, divide the milk-chia pudding mix into 2 serving glasses.  Add the dragonfruit puree. Finally, top with barley grains.  Topping can be any choices of nuts or additional fruits.  Since I boiled barley soup, I use the barley grains as topping.

This recipe is adapted from 'blendwithspices.com' with adjustments to suit my preferences.

Spicy Chicken and Basil Fried Rice

 

Ingredients: (serves 2)

150 g. chicken breast (thinly sliced)

3 garlic cloves (peeled and roughly chopped)

3 bird's eye chilies

1/4 tsp. salt

1 1/2 tbsp. oyster sauce

3/4 tbsp. light soy sauce

1/2 tbsp. fish sauce

1/2 tsp. granulated sugar

1 1/2 tbsp. cooking oil

1/2 onion (peeled and sliced)

1 1/4 cups cooked long-grain rice (I use basmathi rice)

1/2 cup basil leaves

2 crispy fried eggs (to serve)

Cucumber slices (to serve)

Lime wedges (I did not use)

Marinade:

1 tsp. fish sauce

Dash of ground white pepper

Methods:

1. In a bowl, combine chicken with the marinade ingredients.  Set aside for later use.
2. Use a mortar and pestle to pound garlic, bird's eye chilies and salt to a rough paste.  Set aside for later use.
3. In a small bowl, combine oyster sauce, light soy sauce, fish sauce and sugar.  Set aside for later use.
4. Add cooking oil into a heated wok or pan.  Add onion and cook for 20 seconds, then add the garlic chili paste and cook until fragrant.  Add in the chicken and stir-fry until chicken is cooked.  Add rice and the sauce in (3) and stir-fry until well combined and the rice is evenly coated.  Now, toss through the basil leaves and remove from heat.
5. Divide rice into two serving plates.  Serve with a crispy fried egg, cucumber and lime wedge, if using.

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

Blossom German Cookies

Ingredients:

250 g. unsalted butter (softened)

75 g. Icing Sugar (sifted)

100 g. plain flour (sifted)

250 g. potato starch (sifted)

1/4 tsp. strawberry emulco/paste

1/8 tsp. pandan paste

Sprinkles (for topping)

Methods:

1. In a mixer bowl, add butter and icing sugar, beat over low speed until combined, but not until fluffy.  Scrap the sides down with a rubber spatula in between to ensure even mixing.
2. Add in sifted plain flour and potato starch.  Beat using low speed, scraping the sides of the bowl down with spatula and mix until all ingredients are well combined.
3. Divide dough into 2 portions.
4. Add strawberry emulco/paste to one portion and mix with a spatula until well combined.
5. Add pandan paste to the other portion and mix well.
6. Put  each dough into piping bags and pipe onto  lined baking sheets.
7. Top with sprinkles.
8. Bake in a preheated oven of 160 degree Celsius for 15 minutes.
9. Remove from oven and let cool on a wire rack.
10. Store in airtight jars/containers.

I adapted this recipe from 'Kathrine Kwa Baking Tutorials.'

Thai Basil Chili Chicken

Ingredients: (serves 2)

250 g. chicken thigh (boneless) - sliced into bite sized pieces

1/2 cup basil leaves

2 garlic cloves (peeled and finely chopped)

3 large dried chilies (roughly chopped)

1 small onion (peeled and sliced)

1 tbsp. cooking oil

Stir-fry sauce: (mix in a small bowl)

3 tbsp. oyster sauce

1 tbsp. fish sauce

1 tsp. dark sweet soy sauce 

1/2 tsp. sugar

1/4 tsp. cornflour

Methods:

1. In a heated wok, add cooking oil.  Add garlic, dried chilies and onion and fry until fragrant.  
2. Add in chicken and spread out in the wok.  Sear chicken for 1 minute, then stir-fry and repeat until chicken is just cooked. Add in the sauce and cook until the sauce is just thickened.  Toss through basil leaves, then remove from wok onto a plate.
3. Serve as a dish with freshly cooked rice and other dishes.

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

Braised Pork Belly With Chinese Leeks

 

Ingredients: (serves 2)

400 g. pork belly (sliced thinly, with skin on)

2 Chinese leeks (sliced diagonally)

1 red chili (sliced diagonally)

3 garlic cloves (peeled and sliced)

2 tbsp. oyster sauce

2 tbsp. Shaoxing wine

100 ml. water (add slightly more if necessary during cooking)

Methods:

1. In a high heated wok, add pork belly and fry to render the fat.  Remove any excess fat, if it is too much.
2. Push the pork belly to the side of the pan.
3. Add chili and garlic to the center and stir fry to combine.
4. Add oyster sauce and Shaoxing wine, stir to mix; then add in water. Give it a mix, then cover with the lid and braise until the meat is cooked and soft, especially the skin.  Stir in between braising.
5. Add in Chinese leeks and stir-fry until cooked.
6. Remove onto a serving dish and serve!

I adapted this recipe from 'Y Cooking' Youtube.

Cheasecake Stuffed Double Chocolate Cookies

Ingredients: (makes 12 cookies)

(1)  For the cookies:

115 g. unsalted butter (melted)

70 g. light brown sugar

20 g. caster sugar

1 large egg

125 g. plain flour (sifted)

1 tsp. cornflour (sifted)

1 1/2 tsp. baking powder (sifted)

1/4 tsp. salt

50 g. cocoa powder (sifted)

12 Beryl's White Chocolate Coins/Buttons (topping)

Methods:

1. In a bowl, combine flour, cornflour, baking powder, salt and cocoa powder; set aside.
2. In another bowl, with a hand whisk, whisk together melted butter and sugar until combined.  Add egg, whisk to combine.  Add the dry ingredients in (1) and mix using a spatula until just combined.
3. Roll the dough into 12 balls.  Form each balls into flat round circle/disk and place a piece of the frozen cheese mixture into the center and form the dough back into ball, sealing the cheesecake. 
4. Place the dough balls on prepared lined baking sheet, flatten the top slightly (they won't spread much in the oven), and top with a piece of white chocolate button.
5. Bake in a preheated oven of 180 degree Celsius for 10-12 minutes.  
6. Allow to cool on tray for 5 minutes before transferring the cookies to a wire rack to cool completely, and store in airtight container or jar.
7. Let's enjoy this yummylicious cookies with a cup of tea/coffee....

(2)  For the Cheesecake Centre:

170 g. cream cheese (softened)

3 tbsp. caster sugar

Methods:

1. Beat together cream cheese and sugar until smooth and combined.  Divide the mixture into 12 portions on a lined baking tray.  Freeze until solid for about 1 to 2 hours.

Notes:

• Cookies stay fresh in an airtight container, at room temperature for up to 1 week.

I adapted this recipe from 'marshabakingaddiction.com' with slight adjustments to suit my baking preference.

Steamed Yam Cake

 

Ingredients:

300 g. yam (peeled, washed and cut into cubes)

3 dried shiitake mushrooms (soak in water, drain and chopped)

6 shallots (peeled, sliced and fry in oil until brown, remove the crispy shallot into a bowl without the oil.  Remove excess oil into a small bowl)

Spring onion (green part only, sliced, for topping)

1 red chili (deseed and chopped, for topping)

1 shallot (peeled and sliced, for frying the yam ingredients)

50 g. dried shrimps (soaked until softened, strained and set aside the water.  Chop the dried shrimps)

150 g. rice flour

1 tbsp. tapioca flour

450 ml. water (inclusive of the water from soaking dried shrimps)

Cooking oil - for frying the shallots

Seasonings:

1/2 tsp. five spice powder

1 tsp. salt (to taste) - depending on the types of salt use

1 tsp. granulated sugar

1/2 tsp. ground white pepper

Methods:

1. In a bowl, add rice flour and tapioca flour.  Add in 450 ml. water, mix well and set aside.
2. Oiled a 7"x7" square steaming pan.
3. Turn on heat to the pan or wok use for frying the shallots just now.  Spoon 2-3 tablespoons of shallots oil into the heated wok, add in shallots, stir fry for a quick minute, then add in dried shrimps, fry until fragrant, add in mushrooms and yam cubes and stir to mix well.  Add in the seasonings and continue to stir fry.
4. Stir the rice flour mixture again.
5. Turn to low heat and pour the rice flour mixture into the yam mixture.  Keep stirring until thick.
6. Remove from heat and pour into the prepared steaming pan.  Smooth surface with the back of a spoon.
7. In a steamer heat up water.  When the water starts to boil, put in the yam cake.  Steam on medium heat for 45 minutes to 1 hour.
8. Use skewer to check on doneness.
9. Remove yam cake from steamer and let it cool completely for 4-5 hours or until next day.
10. Cut into strips and pieces, sprinkle/top with chilies, shallots and spring onions.
11. The steamed yam cake is ready to be served!

Note:

• I did not top the whole steamed yam cake with chilies, shallots and spring onion.  I leave a portion plain, keep in an airtight container in the fridge.  I serve it as Fried Yam Cake. To make, cut the steamed yam cake into your preferred sizes, pan-fry in a bit of oil and it's done... Breakfast is served!

I adapted this recipe from Youtube by: Shadajie Kitchen with slight adjustments to suit my cooking preference.

Meatless Kimchi Fried Rice

 

Ingredients: (serve 1)

70 g. Kimchi

1/2 tbsp. unsalted butter

1 small onion (peeled and finely diced)

2 garlic cloves (peeled and finely chopped)

1/2 tbsp. gochujang (Korean fermented chili paste)

1 cup cooked rice (I use Basmati Rice)

1/2 tbsp. light soy sauce

1 spring onion (finely sliced - I did not use)

1 fried egg - to serve

Methods:

1. Drain the kimchi in a colander.  Reserve the kimchi liquid for later use.
2. Heat a wok or frying pan over medium high heat.  Add the kimchi and stir-fry for 2-3 minutes.  Transfer to a plate and set aside for later use.
3. In a clean pan or wok, heat butter over medium heat, saute onion and garlic until the onion has softened.  Add the gochujang paste and cook for 15 seconds.  Then add the rice, kimchi, soy sauce and kimchi liquid.  Stir-fry until well combined.  Remove from the heat and toss through spring onion (if using).
4. Serve the fried rice top with an egg, and sprinkle with some spring onion.

Note:

• You can use bacon or pork belly slices to cook this kimchi fried rice.  If you are using, add it in (3) before sauteing the onion and garlic.

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

Leeks Omelette

 

Ingredients: (serves 2)

2 eggs

1 1/2 tbsp. water

Pinch of salt and ground white pepper

1 small Chinese leeks (sliced thinly diagonally, washed and drained)

1/2 small carrot (peeled and shredded)

2 tbsp. cooking oil

Methods:

1. In a bowl, crack in eggs, add in water, pinch of salt and white pepper; beat with a fork and set aside.
2. Preheat a non-stick pan.  When it's hot, add in 1 tablespoon of cooking oil.  Add the leeks and carrot to the pan and saute until they are soft.  Remove from the pan and let it cool down.  Add this cool down leek mixture into the beaten eggs and mix until combined.
3. In a clean heated non-stick pan, again add 1 tbsp. of oil.  Pour the egg mixture onto the middle of the pan and swirl the pan to cover the surface evenly.  Let it cook until the bottom is no longer runny, gently flip it over to the other side.  Let the other side cook until golden brown.  Remove onto a plate, and serve.
4. I love serving this leeks omelette with Teochew Porridge, along with other side dishes.

This recipe is adapted from 'what to cook today' with a slight adjustment to suit my cooking preference.

Mango Sago Dessert

 

Ingredients: (serves 3)

1/4 cup uncooked white sago

1 large ripe mango

25 ml. coconut milk

70 ml. evaporated milk (add more if needed)

150 ml. chilled drinking water

1 tbsp. granulated sugar (add more if you prefer sweeter or taste for correct sweetness, depending on the sweetness of the mango)

1/2 pinch of salt

Ice cubes to serve

Methods:

1. To cook sago: Boil water in a medium pot, when water has come to a boil, add in sago.  Cook on medium heat for about 10 minutes and stirring often, to prevent the sago from sticking onto the pot.  Cook until translucent, leaving small white spots.  Turn off heat and put the lid on and let it stuff for another 15 minutes. By then, there is no white spots and the sago becomes completely transparent.  Drain on a colander/wire sieve, wash with water while stirring with a spoon until the sago pearls have cool down, then, place in a bowl and set aside.
2. Peel and cut the mangoes into small cubes, reserve some for topping.  Add the mango cubes into a blender jar, add sugar and salt.  Blend until smooth and transfer to a large bowl.
3. Add in coconut milk, evaporated milk and water.  Stir well.  If the consistency is too thick, add in more evaporated milk and chilled water.
4. Mix in cooled sago and refrigerate for 2 to 3 hours until very chilled.
5. To serve, add in desired amount of ice cubes and topped with the reserved mango cubes.
6. Serve chilled.

I adapted this simple and yummylicious Dessert from 'bearnakedfood.com.'

Mango Coconut Popsicles

Ingredients: (makes 3)

1 medium Mango (peeled and chopped)

1/3 cup Coconut Milk

1 tsp. cane sugar (depending on how sweet is your mango)

Methods:

1. Combine mangoes, coconut milk and sugar in a blender jar and blend everything until smooth.  
2. Pour into Popsicle molds and let it freeze until set.
3. To remove Popsicle from the molds, run  water on the outside of the molds for some time until the ends are loose.
4. Serve immediately.
5. Let's enjoy....

I adapted this recipe from 'blendwithspices.com.'