Bak Kut Teh (KL style Herbal Pork rib soup)


Bak Kut Teh

KL style Pork Rib Soup (Bak Kut Teh)

  • Servings: 4-6
  • Time: 1hr 30mins
  • Difficulty: easy
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INGREDIENTS
(Serves 4)

  • 2 lbs Pork ribs, cut into pieces
  • 5 Dried mushroom (soaked and slice thinly) OR 1 can of button mushrooms
  • 5 cups Water
  • 2 Whole Garlics (Unskineed)
  • 1 Bak Kut Teh Herbal pack
  • 1 tbsp soy sauce
  • 1 tsp hoisin sauce or oyster sauce
  • 1/2 tsp dark soy sauce
  • 1 tsp Salt (to taste)
  • 1 tsp Crystal sugar (to taste)
  • white pepper powder (to taste)
  • cilantro (to garnish)

METHOD

  1. Blanch pork ribs in hot water. Take out and rinse with water.
  2. Boil water. Add herbal pack and boil for 15 mins.
  3. Add mushrooms and garlics. Boil for another 10mins.
  4. Add pork ribs. Boil for another 1 hr (use medium heat).
  5. Season with light and dark soy sauce, hoisin sauce, salt and sugar(crystal).  Boil for another 10 mins.
  6. Serve hot and enjoy with side dishes such as Tau Pok (recipe as below) and dough fritters.
 Side dish:  Tau Pok (bean puff), add them after step 5.  Boil them for 3mins.  Take them out and put in a bowl separately.
Side dish:  Dough Fritters (油条). Buy frozen packet from any Asian market.  Bake them according to packet instruction.  Cut them into small pieces.  Dip them in bowl of herbal soup for 10 seconds, and enjoy them!
For side dishes, you can also add in your favorite mushroom like Enoki Mushrooms, or your favorite vegetables.  This soup is that versatile!
Sauce for meat dipping, mix 2 tsp dark soy sauce and slices of red chillies.
 
 

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Singapore Curry Chicken


Singapore curry chicken

Singapore Curry Chicken

  • Servings: 4-6
  • Time: 2hrs
  • Difficulty: medium
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INGREDIENTS

  • 1 whole chicken, chopped into chunk pieces (or few packets of chicken meat) about 1.5 lb
  • 1 stalk of lemon grass
  • 1 can of coconut milk
  • 2 tbsp meat curry powder
  • 2 potatoes, peeled and cut into chunks
  • 1/4 yellow onion, quartered
 Curry paste ingredients
  • 7 shallots, peeled
  • 5 cloves of garlic
  • 3 thick slices of fresh ginger
  • 1 stalk of lemon grass
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 10 dried red chili, seeds removed and soaked in warm water for 15 minutes
  • 4 Thai chili (optional) Add for extra spicy
  • 4 candlenuts
 

METHOD

    1. Marinate chicken pieces with 2 tsp salt and 1 tbsp sugar. Set aside for 30 minutes.
    2. Optional:  Fry potatoes till golden brown.  Drain and set aside.  I skipped this step for healthier version.
    3. Blend all curry paste ingredient till smooth.  Add vegetable oil for easy blending.
    4. Heat 1 tbsp oil in wok.  Add curry paste and cook under medium low fire for 20 minutes.  Keep stirring the paste with wooden spoon while cooking.
    5. Add 2 tbsp of coconut milk to avoid paste from getting burnt.
    6. Add lemon grass and curry powder, and cook for another 10 minutes.  The mixture should turn darker in color by now.
    7. Add chicken pieces and stir to coat evenly.  Increase heat to medium, and cook the chicken for 5 minutes.
    8. Add coconut milk, potatoes and onion.  Cook for 20 minutes under medium heat, and keep stirring!
    9. Season with 1 tsp soy sauce or fish sauce, 1/2 tsp sugar, and 1 tsp salt.  Adjust to own taste.
    10. Sprinkle with crispy shallots, and serve warm with rice or bread.

 

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Singapore Curry Puff (Baked) 新加坡咖喱饺 (烘焙)


My second attempt in making curry puffs.  This time I attempted a “short-cut” version.  I baked the curry puffs instead of frying.   And I used frozen pastry sheets (and it turned out great!)   To save time, I use curry puff mold that I bought in Singapore 😉  This “short-cut” method took only 1 hour for whole process!
I will post another recipe for the curry puff dough in fried version.  It is impossible to use camera during dough making and the frying process is so oily!  I have to wait for my husband to be around to take pictures 🙂

Singapore Curry Puffs

Singapore Curry Puffs

Singapore Curry Puff (Baked)

  • Servings: 4-6
  • Time: 1hr
  • Difficulty: easy
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INGREDIENTS

  • 2 rolls of frozen pastry sheets
  • egg wash (1 beaten egg with 1 drop of yellow coloring)
  • Fillings ingredients
  • 5 russet potatoes, peeled and cut into small chunks
  • 2 yellow onions, peeled and cut into small chunks
  • 1 cup frozen peas or frozen mixed vegetables
  • 1 skinless and boneless chicken breast & 1 chicken thighs, cut into cubes (opt out for vegetarian version)
  • Curry paste – Mix 4 tbsp curry powder, 1 tsp chilli powder, 1/2 tsp Turmeric powder with 1/2 cup water into paste.
  • Seasoning – 3 tbsp soy sauce, 1 tsp salt and 1 tbsp sugar (adjust according to taste)

METHOD

  1. Soak potato cubes in cold water for 1 hour.  Drain potatoes before use.
  2. Heat 1 tbsp oil in a non-stick pan.  Add onion and stir fry till fragrant.
  3. Push onions to one side of pan, and add little oil.  Turn down the heat to medium low, and add curry paste.
  4. Stir fry curry paste till fragrant for about 3 minutes, and combine with onions.
  5. Add chicken meat and stir fry till cooked.
  6. Add potatoes and stir fry till well combined.  Add peas or mixed vegetables.
  7. Add water till the mixture is half covered.  Bring to a boil and keep stirring the mixture.
  8. Add seasoning and bring mixture to a simmer for 15 minutes or until potatoes are tender.
  9. Remove curry fillings and set aside to cool.
  10. Dust board with flour, roll our pastry sheets to 1/4 in thickness and use fluted-edged cutter to cut pastry into rounds.
  11. Place a tablespoon of cooled filling in the centre of each round.  Moisture half the edge with water and bring the other half to seal using curry puff mold.  If curry puff mold is unavailable, use fingers to pinch the edges.
  12. Place curry puffs on a greased baking trays.  Brush with egg wash glaze, and bake in a very hot oven at 450F for 10 mins.  Bake on centre of oven.
  13. Reduce heat to 400F and bake for another 15 mins or till golden brown.
  14. Lift curry puffs onto a wire rack to cool.
 

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Singapore BBQ Chicken Wings (新加坡烤鸡翅)



Singapore BBQ Chicken wings

  • Servings: 4
  • Time: 45mins
  • Difficulty: easy
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INGREDIENTS

  • 10 whole chicken wings
  • metal skewers or wood skewers
 Marinate sauce
  • 1 – 2  tbsp soy sauce
  • 3 tbsp honey
  • 1 tsp minced garlic
  • 1 tsp ginger juice
  • 1 tsp sesame seed oil
  • 1 tbsp cooking wine
  • white pepper
 

METHOD

  1. Clean chicken wings thoroughly and pat dry with towels.
  2. Combine marinate ingredients together, and mix well with chicken wings.
  3. Leave to marinate overnight.
  4. Before grilling, remove chicken wings from refrigerator few hours ahead.
  5. If using BBQ grill, heat the grill till very hot.  If using oven, adjust temperature to 430 F.
  6. Using metal skewers, carefully pierce through the chicken wings.  For wooden skewers, soak them in water for 1 hour beforehand.
  7.  Place about 1/2 cup of honey in a separate bowl.
  8. While chicken wings are grilling, brush them few times with honey.
  9. For BBQ grill, grill till chicken wings are almost cooked.  Cover the BBQ grill and turn off the heat.  Let the wings sit in the grill for 10 minutes.
  10. For grilling in oven, grill till chicken wings are almost cooked.  Turn off the heat, and let the wings sit in the oven for 10 minutes.
  11. Once the wings turned golden brown, remove and enjoy them with your favorite dipping sauce.
  12. In Singapore, we usually squeeze lime over chicken wings and dip them in spicy chilli sauce.
 
 
 

Hainanese Chicken Rice


If you have visited Singapore, you should have tried this most-popular dish called Hainanese Chicken rice.  Check out the explanation of this dish origin from http://en.wikipedia.org/wiki/Hainanese_chicken_rice.

Singapore Hainanese Chicken Rice

Singapore Hainanese Chicken Rice

Singapore Chicken Rice (Hainanese Chicken Rice)

  • Servings: 6-8
  • Time: 2hr 30mins
  • Difficulty: medium
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INGREDIENTS

1 whole chicken
Chicken rice ingredients
  • 1 bunch pandan leaves, cleaned and tied in knots (available in Asian market)
  • 3 cloves of unpeeled garlic
  • 1 slice ginger
  • 2 tbsp chopped shallots (about 4 cloves)
  • 1 tsp salt
  • 4 cups chicken stock (to make 3 cups rice)
  • Note:  Amount of water is different for every rice cooker.  Please follow your rice cooker’s manufacturer instruction.

Additional garnishes:  Thinly sliced cucumbers, chopped green onions and fried shallots.

 METHOD
  1. Use a pot that is large enough to contain one whole chicken.
  2. Bring water to the boil in a pot.
  3. While water is boiling, clean the chicken thoroughly.
  4. Lower the fire to the lowest fire.  The water should not be boiling.  Place the chicken in the water, making sure that it is fully submerged.
  5. Leave the chicken for 45 minutes, depending on the size of chicken.
  6. Fill the sink with water.  Add lots of ICE.
  7. After 45 minutes, gently remove chicken (be careful! It is hot!) and put it in cold water.  Leave it submerged in cold water for 30 minutes or till the chicken is cooled.
  8. Cooking chicken rice:  Fry chopped shallots and garlic.  Add rinsed rice and stir well.  Add chicken stocks, seasoning, garlic and knotted pandan leaves.
  9. Transfer the rice mixture to rice cooker.  Cook till rice is done.
  10. Chop cooked chicken into bite pieces.
  11. In a bowl, mix 2 tbsp chicken stock, 2 tbsp oyster sauce, 2 tbsp light soy sauce, 3 tsp sesame seed oil, 1 tbsp sugar.  Drizzle this sauce over the chopped chicken.
  12. Serve with dark soy sauce and chilli sauce. Enjoy!
Chicken rice Chilli Sauce
  • 4 red chillies (seeds removed)
  • 4 cloves peeled garlics
  • 1knob ginger (skin removed)
  • 1 tsp salt
  • 1 tsp sugar
  • 1 lime (juice)
  • 1/4 cup chicken stock
  1.  Blend all ingredients except seasoning.  Mixture must be fine and watery.  Add seasoning and stir well.   Keep in refrigerator, and can be kept up to 4 weeks.


 


 
 

Versatile Braised Pork Belly


Braised pork belly is fundamental to dishes, sliced and it is a topping for Japanese ramen noodle, sliced and it is sandwiched between Chinese bun for Taiwanese “Gua Bao” (Taiwanese Pork Belly Bun),  or just eat as it is!

I use high pressure cooker for braising, as I don’t have to watch it closely.  I throw everything in the pressure cooker, set a timer, and the tender pork belly is ready for me!

Here is the versatile recipe, that taste great and simple to execute.

Braised Pork Belly

  • Servings: 4-6
  • Time: 2 hr
  • Difficulty: easy
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METHOD

Prepare 1 lb of pork belly:  In a pot, bring 4 cups of water to a boil.  Add 1 inch of smashed ginger, 1/2 cup of Chinese cooking wine/Sake, and pork belly.  Bring to a boil, then reduce the heat; simmer uncovered for 45 minutes.

Remove pork belly and discard the liquid.

Braising Liquid:

2 cups water
1 cup soy sauce
3/4 cup sugar
2 pieces of Star anises
1 tsp whole white or black peppercorns
1 cinnamon stick
1 inch thick of fresh ginger, peeled and smashed

Combine all ingredients as above in a high pressure cooker pot.  Add the pork belly to the braising liquid and set the pressure cooker to high pressure for 45 minutes.  Braise till the pork belly is very tender but not falling apart.

Slice according to your preference, and serve with your favorite noodle or eat as it own.

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Pot Stickers (Pan Fried Dumplings) 锅贴


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Potstickers (Pan Fried Dumplings)

  • Servings: 4-6
  • Time: 2hr 30mins
  • Difficulty: medium
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INGREDIENTS

Filling

  • 1 lb ground pork or beef
  • 1 cup chopped green onion (white and green parts) or Chinese Chives
  • 1 cup chopped napa cabbage
  • 2 tbsp minced ginger
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1/4 cup chicken stock or water
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp Shaoxing rice wine
  • 1 tbsp sesame seed oil
  • 1 tbsp vegetable oil
1 package of store bought dumplings(about 50 wrappers)
oil for pan frying
 

METHOD

  1. To make the filling, combine the pork or beef, green onions or Chinese Chives, and ginger in a bowl.  Using a fork, lightly mix the ingredients till combined.
  2. In a bowl, mix the remaining ingredients.  Pour these seasoning over the meat mixture, and stir to combine. 
  3. Cover the meat mixture and set aside for at least 1 hour.  Or you can prepare the filling 1 day ahead, and the filling is to be refrigerated.  Bring it to room temperature before wrapping the dumpling.
  4. Line few plates or a tray with plastic wrap and lightly dust with flour to avoid sticking. 
  5. In a small bowl, mix together 2 tbsp of cornstarch and 4 tbsp of water.  Stir well to foam a watery paste.  Place the bowl of paste on the table next to you. This paste is acting as a “glue” for wrapping the dumplings.
  6. If you are right-handed, hold the wrapper in the left hand.  For each dumpling, scoop about 1 tbsp of filling positioning slightly off center towards to upper half of the wrapper. 
  7. Use your index finger to dip into the watery paste, and spread it around the outer circumference of the wrapper.
  8.  Make the first pinch  between index finger and thumb.
  9. Fold over the front edge to form the first pleat and press it against the first pinch and the back edge.
  10. Pass the second pleat to the right hand, and press the second pleat to the back edge and the first pleat.
  11. Finish by pressing the edges together to seal well. 
  12. Repeat with the remaining wrappers till the filling is used up.  Cover the finished dumplings with dry kitchen tower or paper towel. 
  13. To pan fry the dumplings, heat about 2 tbsp of oil  in a non-stick frying pan. 
  14. Neatly arrange the dumplings touching each other. 
  15. Fry the dumplings for 2 minutes or till they are golden brown on the bottom under medium high heat. 
  16. Holding the cover lid of the frying pan, quickly pour water (about 1/4 cup of water) and cover with the lid immediately.  Note that the water will immediately splutter, so be careful. 
  17. Cover the pan tightly, and let the dumplings fry for 4 – 6 minutes (you will hear sizzling sound). 
  18. When the sizzling noise stop, you can remove the lid and transfer the dumplings to a serving plate with bottoms facing up.
  19. Serve with your favorite dipping sauce. My favorite dipping sauce:  Mix 1 tbsp of black vinegar with 1 tbsp of soya sauce in a saucer.  Place some finely sliced ginger in the sauce. 
  20. Gently dip the dumplings in the sauce, and eat it with few slices of gingers.  Yum!

 

Fresh Avocado Shake


Have you ever tried fresh Avocado shake?  Avocado shake is rich, creamy, sweet and delicious.  This refreshing drink is common in Malaysia, Indonesia, Vietnam, Thailand and in most Asia.  Try my recipe, and you will love it! 

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Avocado Shake

  • Servings: 4
  • Time: 30mins
  • Difficulty: easy
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INGREDIENTS

  • 2 medium hass avocados, skinned and pitted
  • 1/2 cup whole milk (I use almond milk for added flavor)
  • 1/ cup coconut milk (important ingredient)
  • 1/4 cup sweetened condensed milk (you can replace with 3 tbsp sugar)
  • 1 cup ice
 

METHOD

 
  1. Add all ingredients in a blender, and blend till everything is well combined.  It should be milk shake consistency. 
  2. Serve immediately.  Be aware that the shake will turn brown if leave aside for too long.
 

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