Simple Spicy Cucumber Apple Salad

 

Ingredients:

1 Japanese cucumber (washed and sliced)

1 apple (skin on, washed and sliced)

1 tablespoon Korean chili powder

1 tablespoon fresh chopped garlic

1/2 tablespoon fish sauce

1/2 tablespoon lemon juice

1 1/2 teaspoons granulated sugar

1/2 tablespoon sesame oil

1/2 tablespoon toasted sesame seeds

Methods:

1. In a medium bowl, whisk together chili powder, fish sauce, sugar, sesame oil, chopped garlic and lemon juice.
2. Add the cucumber and apple slices to the bowl and toss to combine.  Add the sesame seeds and serve!

I adapted this recipe from 'cookingwithlei.com' 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.

Din Tai Fung Easy Spicy Wonton Sauce

Ingredients: (makes about half cup)

4 tbsp. chili oil

2 cloves garlic (grated)

1 tbsp. granulated sugar

2 tbsp. light soy sauce

1 tbsp. chili flakes

1 star anise

1/8 tsp. five spice powder

1 tbsp. rice vinegar

To add last: 2 stalks spring onion - chopped (separate white parts from green parts)

Methods:

1. Place all the ingredients in a saucepan or skillet.  Cook over medium heat to bring it to sizzle and then lower the heat and keep stirring to let the sugar melts and take care not to burn the chili flakes and garlic.  Add in chopped spring onions, white parts first, then follow by the green; and continue to cook for about 5 minutes and then remove from the heat.  Have a taste and adjust seasonings as needed.  It should be spicy, savory, with just a hint of sweetness and tang.

How to store

1. Let the chili sauce cools down completely.
2. Transfer to a glass jar with a lid and it can be stored in the fridge for 2-3 weeks.

What are the uses of this spicy sauce

1. It can be used as a tossing sauce with noodles.
2. Use as a dipping sauce with other dumplings.
3. It can also be used as a stir-fry sauce for fried rice and stir-fry noodles.

This recipe is adapted from 'what to cook today'.

Pickled Chilies

Pickled Chilies are a very popular condiment used to serve with noodles dishes (any types of noodles, rice vermicelli, kway tiaw, etc.), either soup or dry.  It can be made with either green or red chilies and served plain or with light soy sauce or even dark soy sauce.

Ingredients:

4 oz. red chilies (discard seeds and sliced into pieces)

1 cup rice vinegar

1 tsp. salt

1 tsp. sugar

1 cup boiled water

Methods:

1. Put sliced chilies into a bowl.  Add boiled water and let sit for 10 seconds.  Drain off water and leave the chilies inside the bowl.
2. Add in vinegar, salt and sugar.  Stir well until well combined.
3. Transfer everything into a glass jar and leave overnight in the fridge.
4. The pickled chilies are ready to be served!  Enjoy!

I adapted this recipe from 'rasamalaysia.com.'

Homemade Tonkatsu Sauce

Ingredients:

1 tbsp. tomato ketchup

2 1/2 tsp. Worcestershire sauce

1 1/2 tsp. oyster sauce

1 1/8 tsp. sugar (add more sugar if needed)

Methods:

1. Combine all the ingredients in a small bowl and whisk together.  Adjust the sauce according to your liking.

Note:

To Store the leftover sauce, place in an airtight bottle and keep in the refrigerator for up to 2-3 weeks.  Keep in the freezer for 3-4 months.

This recipe is adapted from 'Just One Cookbook' by Namiko Chen.  To go to the original source click here

Pickled Ginger

I love pickled ginger, to be able to make and enjoy it at anytime is my greatest pleasure.  I have this simple recipe to share with all readers of my blog.

Ingredients:

500g. young ginger 

1/3 tbsp. salt

300ml. white vinegar

225g. granulated sugar

150ml. water

Methods:

1. Peeled and slice the young ginger into thin slices, mix with salt and marinate for 30 minutes.
2. Bring sugar and water to a boil.  Cook until sugar is completely dissolves, add in rice vinegar.  Remove from heat and set aside until cool.
3. Drain ginger from any excess water, add to the sugar and vinegar syrup, covered and marinate overnight.  Ready to serve.
4. Chill in the fridge, and can last for 6 months.

I use a vegetable and fruit slicer to slice the ginger into thin slices.

I adapted this recipe from Kathrine Kwa.

Mashed Potato Gravy

I have home-made this yummylicious Mashed Potato Gravy for quite a number of times, and decided to adapt this recipe and share with all my readers.

Ingredients: (Serves 6)
2 tsp. chicken stock granules
1 beef stock cube (2 tsp.)
2 1/4 cups boiling water
4 tbsp. unsalted butter
4 tbsp. plain flour (sifted)
1/2 tsp. onion powder
1/4 tsp. ground black pepper
Salt (if needed)

Methods:

1. Crumble beef stock cube into boiling water, add chicken stock granules, and mix to dissolve.
2. Melt butter in a saucepan over medium heat.
3. Add flour, onion powder and pepper.  Mix into butter with a whisk.
4. While stirring slowly pour in half the liquid of (1).  Once incorporated into the flour butter roux (it will thicken quickly), add remaining liquid and mix.
5. Stir for 1.5 - 2 minutes until it thickens to a gravy consistency (it is quick as water is already hot).  Taste, add more salt and pepper if needed.  I did not add any salt.
6. This delicious gravy is ready to be served over some freshly made mashed potatoes.

Notes:

1. Leftover gravy can be stored in airtight sealed bottles and put in the fridge.  Gravy gets thicker and gets a skin on the surface as it cools.  Just use water to thin out, whisk the skin in and heat it up, it will be as good as new.
2. This gravy can be served over chops, steak, sausages, veggies/salads, roast/fried chicken. pork, beef, lamb, nuggets, etc.

I adapted this recipe from 'recipetineats'.

Thai Sweet Chili Sauce

Thai Sweet Chili Sauce is my family's favorite, and we have been buying the ready made ones from Supermarket shelves.  Through "trial and error" I finally came up with the most preferred taste for my family: a combination of slightly salty, sourish and sweet! In my final attempt I made another batch for my mum and brother's family to taste, and out came the verdict "YES!" So, from now on I will be adapting this recipe.  

Ingredients:

3 red chilies (deseeded and cut into chunks)

3 - 4 bird's eye chili (deseeded) - amount based on your preference

5 garlic cloves (peeled)

1/4 cup vinegar

3/4 cup water

1/4 cup + 1 tbsp granulated sugar

1/2 tsp salt

Cornflour mixture (for thickening)

Methods:

1. Add red chilies, bird's eye chili, garlic, vinegar, granulated sugar, salt and 1/4 cup water into the blending beaker and puree using a hand blender. 
2. Transfer mixture to a pot, add in the remaining water and bring to a boil.
3. Switch heat to low and simmer while stirring occasionally for about 2 - 3 minutes.
4. Whisk in cornflour mixture and continue to simmer until the mixture thickens slightly, and is of your preferred consistency. (it must not be too thick or thin).
5. Dish into a bowl and let it cool completely.
6. Store in a glass jar and refrigerate.

Hainanese Chicken Rice Chili Sauce

Chili Sauce is one useful side condiments in Chinese Cooking.  Though there are many types and varieties which can be easily purchase from Supermarkets, but today many home-cooks prefers to make their own Chili Sauce for their home consumption.

I have been wanting to try out this Hainanese Chicken Rice Chili Sauce for quite a while. Finally, I made it.  I just make a small portion to try out.  It is a yummy recipe to share with all who loves "Home-made Chili Sauce."

Ingredients:

3 Fresh red chilies (seeded and cut into chunks)

4 Bird's Eye Chilies (halved and seeded)

3 cloves garlic (peeled)

3 slices ginger (peeled)

2 tsp granulated sugar

3 tbsp white vinegar

1 tbsp water

1/4 tsp salt

1/2 tsp chicken stock granules

Methods:

1. Combine all the ingredients in a blender.
2. Process until you have a fine paste.
3. Taste for the seasoning of your preference.  If you do add additional seasonings, give it another pulse or two in the blender.
4. Store them in an air tight bottle.
5. Refrigerate until ready to use.

Recipe adapted from "Sea Salt With Food" with amendments to suit my style of preparing it.

Pickled Green and Red Peppers

Pickled peppers or commonly known as chilies is one must-have side dish to compliment Chinese dishes such as stir-fried noodles, flat rice noodles (popularly known as kway tiaw), rice vermicelli noodles (known as beehoon) and so forth.  This recipe "Pickled Jalapeno Peppers" by Pastry Chef Anna Olson seemed to interest me, thus I decided to try a hand on it.  Though it is slightly different from our normal Chinese pickled chilies, but the outcome is interestingly yummy.  Here's to share...

Ingredients:
12 fresh green and red chilies (washed and sliced)
250ml white vinegar
250ml water
100g granulated sugar
10g salt
60g red onions (peeled and thinly sliced)
1 clove garlic (peeled and thinly sliced)
2g coriander seeds (I omit)

Methods:

1. Place sliced chilies into a jar.
2. In a saucepan bring vinegar, water, sugar, salt, onion, garlic and coriander seeds (if using) up to a boil over high heat. Switch off heat.
3. Pour the sauce ingredients over the chilies and let them cool at room temperature.
4. Cover the jar until ready to use. These chilies can be enjoyed right away or will keep for 3 months in the refrigerator.

Fried crispy shallots and garlic in oil

In Chinese cooking, fried shallots, garlic and it's oil are very much needed in the kitchen, be it for topping on fried rice, beehoon, noodles or kuay tiau; for some vegetable dishes; soups and even steaming fish.  For many instances most cooks will just fry the shallots and garlic as and when they need to use it, but for myself I prefer preparing more of it and keeping it in air tight jars ready for use at any one time.  

This is what you need and what to do:

• peel shallots and garlic (proportion 3:1)

• wash, drain, slice shallots and chopped garlic and place them separately

• put enough oil in a heated wok, once the oil is of medium heat add in the shallots and keep stirring from time to time.

• once the shallots is slightly turning brown add in the chopped garlic and continue to stir well. Adjust the heat if it does gets too hot, which can be seen with the shallots and garlic browning too fast.

• as soon as both the shallots and garlic are almost brown, off the heat, sprinkle about 1/2 tsp salt into it and give it a good stir, then pour into a container that can withstand heat and let it cool.  At this stage we still need to stir often with a spoon so as to let the shallots and garlic brown evenly.  Do not let the garlic and shallots turn golden brown before taking out from the heat, as they will continue to brown in the hot oil.  

• When the fried shallots and garlic are totally cool and crispy, store in an airtight jar.

Notes: 

• adding salt into the fried shallots and garlic enable them to last longer.
• always use a clean dry spoon to scoop the fried shallots and garlic from the container so as to keep it fresh.

Sambal Belacan (shrimp paste)

With just a combination of a few simple ingredients, that's how 'sambal belacan' is made. Like salad and rojak this sambal belacan have its similarities and is considered our 'appetizer!'  For as long as I can remember, this shrimp paste sambal has been my favourite for many long years.  There are many ways of making it and it differs from each household.  Mine has always been "Simple yet yummylicious!"

This is what you need:

• 6 chilies (wash, deseeded but I left some to get a hotter taste, cut into pieces)
• include a few chili padi if you prefer a stronger heat (optional)

• 1/2 cup of dried shrimps (wash, soak till soft and drain)

• 80g of toasted belacan

• lots of small lime (wash, cut and squeeze to obtain the juice, discard the seeds as it will be bitter)

Put all ingredients into the blender with the lime juice and blend till a smooth paste is formed and add in 1 tbsp of sugar, give it a quick blend one more time.  If the paste is too thick more lime juice is to be added.  Taste for your desired seasoning, it should be a combination of slightly salty, sour and sweet.  I did not put salt as the belacan or shrimp paste originally is salty.  It's DONE!!!

Note: 

• What you need to do is to store it in container and put in the fridge.  
• For it to last longer, use a clean dry spoon to scoop out this sambal as and when we want to consume it.  
• I will normally serve it as an additional side dish with sliced cucumbers, four angled beans as well as long beans and cabbage according to your liking.
• When using beans and cabbage I will normally blanch it in boiling water before consuming them, but there are others who prefer eating them raw.
• Squeeze a lime or two on the sambal just before consuming, if its slightly dry.