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.'