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.