Sweet Tofu, Barley and Ginkgo Dessert Soup


Sweet Tofu, Barley and Ginkgo Dessert Soup (白果薏米甜汤)。

This dessert is a traditional Chinese dessert, popular in Asia especially in Hongkong, Singapore, Taiwan and Malaysia.  It makes an excellent dessert choice during Summer, as it has cooling properties. Personally, I love making this dessert during Chinese New Year and eat it on the first day of Chinese New Year in the morning as the first food to symbolize “sweet beginning” to a New year.  My family tradition.

sweet tofu and ginkgo dessert

Sweet Tofu, Barley and Ginkgo Dessert Soup (白果薏米甜汤)

  • Servings: 4-6
  • Time: 30mins
  • Difficulty: easy
  • Print
INGREDIENTS

Dried pearl barley, about 1/2 cup (increase or decrease quantity to your preference of the thickness of soup)
3l of water
dried tofu skin (flat type), about 1 oz (increase or decrease quantity to your preference)
a handful of fresh ginkgo (remove the bitter core in the middle if any)
1 egg white, lightly beaten
handful of rock sugar

METHOD

(1)  In a pot, combine the barley and water and bring it to a boil.  Simmer for 15 minutes or till the barley turns soft and translucent.  You can add more water if preferred.

(2)  Rinse the tofu skin and tear them into bite size.

(3)  Add the tofu skin, ginkgo and rock sugar.  Simmer for 10 more minutes, uncovered.

(4)  Slowly drizzle egg white into the pot, and stir gently.

(5)  Serve hot or cold.

Szechuan Mapo Tofu (四川麻婆豆腐)



Szechuan Mapo Tofu

  • Servings: 4-6
  • Time: 30mins
  • Difficulty: easy
  • Print

INGREDIENTS 

  • 1 cup minced pork (marinate with 1 tsp cornstarch, 1 tsp soy sauce and 1 tsp white pepper)
  • 1 block firm beancurd, cut into 2 inches cubes
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 2 stalks of green onion, minced (separate white and green part)
  • 1 tbsp minced red chillies
  • 1 tsp szechuan spice powder
  • 1 tbsp red hot chillies oil
  • 1 tbsp hot bean paste
  • 1 tsp szechuan peppercorn (stir fry 1 tsp peppercorn in oil, and remove.  Crushed into fine powder)
  • Sauce ingredients:  1 cup chicken stock, 2 tsp black vinegar, 1 tbsp rice wine, 1 tbsp sugar, 1 tsp white pepper, 1 tsp sesame oil
  • Cornstarch mixture, mix 1/2 tbsp cornstarch with 2 tbsp water
 

METHOD 

  1. Marinate minced pork and set aside for 20 minutes.
  2. Heat 2 tbsp oil in wok.  Add minced pork, and stir fry till browned.  Keep breaking the pork into small pieces with spatula.
  3. Push pork aside, and add minced garlic, ginger and white part of green onion.  Stir fry till fragrant.
  4. Combine the pork together, and stir fry for 1 minute.
  5. Add hot bean paste and szechuan spice powder.  Stir fry to combine.
  6. Add all sauce ingredients and bring it to a boil.
  7. Add tofu and red hot chillies oil.  Stir fry gently till it is boiling.
  8. Drizzle with cornstarch mixture, and stir till mixture thickened. 
  9. Sprinkle with crushed peppercorn and green part of green onion.
  10. Serve hot and enjoy!

 
 

This slideshow requires JavaScript.

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
  • Print

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.


 


 
 

Japanese Pork Chop over Rice (Katsudon)


Japanese Pork Cutlet over rice

Japanese Pork Cutlet over rice

Japanese Pork Chop over Rice (Katsudon)

  • Servings: 4-6
  • Time: 1 hr
  • Difficulty: medium
  • Print

INGREDIENTS

  • 6 pork chops, choose thin type of pork chops
  • few green onions, sliced green portion only
  • 4 eggs, lightly beaten
  • cooked rice
Coating ingredients:
  • 1 cup flour
  • 2 eggs, lightly beaten
  • 2 cups bread crumbs

Sauce:

  • 1 cup dashi
  • 5 tbsp mirin
  • 1 tbsp soy sauce
  • 1 tsp sugar
 
 METHOD
  1. Tenderize pork chops by pounding with meat mallet.  Towel dry the pork chops, and marinate with little salt and pepper.  Set aside for 15 minutes.
  2. Prepare 3 plates.  Place flour, egg, and breadcrumbs in every plate, in this order.
  3. Take a piece of pork chop, and pat it in the plate of flour.  Gently shake off the excess flour.
  4. Dip the floured pork chop in the plate of beaten egg mixture.
  5. Transfer the pork chop and press gently into the breadcrumbs.
  6. Repeat the same procedure with the remaining pork chops.
  7. Heat frying oil in pan till hot.  Deep fry pork chops till golden brown on both sides.
  8. Remove and cut into pieces, and place over each rice-filled bowl.
  9. Bring sauce ingredients to boil.  Add green onion  and beaten eggs.  When eggs are almost set (DO NOT OVERCOOKED), pour over the pork and rice.
  10. Serve HOT and enjoy!

This slideshow requires JavaScript.


 

Jja Jang Myung (Korean Black Bean Noodle)


Jja Jang Myung

Jja Jang Myung

Korean Black Bean Noodle (Jja Jang Myung)

  • Servings: 6-8
  • Time: 45mins
  • Difficulty: easy
  • Print

INGREDIENTS (see slideshow)

  • 1 packet Jajangmyeon noodle (available in Korean market)
  • 1 lb pork belly (cut into thin strips)
  • 1 cup diced onion
  • *1 cup diced zucchini
  • *1 cup diced cabbage
  • *1 cup diced peeled potato
  • 1 cup black bean paste
  • warm water (enough to cover the ingredients)
  • 2 tbsp soy sauce (to bring out the savory taste)
  • 3 tbsp sugar (to balance the saltiness of black bean paste)
  • 5 tbsp cornstarch mixed with 1/2 cup water (to thicken the mixture)

* denotes using different vegetables to your liking.  You can use one vegetable or more vegetables.  Sometimes, I would only use potatoes for quick meal.  You can even omit vegetables, but pork belly and onion are very essential in this dish.

METHOD

  1. Noodles:  Cook noodles according to package instruction, usually about 5 minutes in boiling water.  Drain and put individual size in each serving bowl.
  2. Heat non stick pan under medium high heat.  Add belly pork and stir fry till cooked.
  3. Add black bean paste and saute till fragrant for 2 minutes.  This step is essential to bring out the taste of black bean paste. 
  4. Add diced onions and potatoes.  Stir fry to combine.
  5. Add sugar and soy sauce.  Add remaining vegetables.  Stir fry till well combined.
  6. Add water enough to cover the ingredients.  You can add 1 more cup of water if you prefer additional sauce.
  7. Bring to boil over high heat.  Cook for 5 to 10 minutes, till all vegetables are cooked.  Taste the sauce, and adjust accordingly.
  8. Combine cornstarch with water in a small bowl.  Slowly drizzle into the mixture (and stirring) until the sauce is thickened.
  9. Lower the heat to low, and keep simmering for another minute.
  10. Pour the sauce over the noodle and serve hot. 
  11. I have garnished the noodle with thinly sliced cucumber, as shown in the picture.

This slideshow requires JavaScript.


Oreo and Cranberries Bread Pudding


Oreo and Cranberries Bread Pudding

  • Servings: 2-4
  • Time: 30mins
  • Difficulty: easy
  • Print

Craving for warm dessert?  Make this quick dessert with leftover bread, milk and cheese!

20140908_190903

INGREDIENTS

  • 3 slices of white bread, cut into 1 inches squares.
  • 45g cream cheese
  • 1 handful of shredded cheese (Mozzarella) or 1 piece of cheese slice
  • 200ml milk
  • 2 tbsp caster sugar
  • 1 egg, lightly beaten
  • 20g butter
  • 4 pieces of Oreo cookies, broken into pieces (you can add your favorite cookies)
  • some cranberries
  • Icing sugar/Powdered sugar for dusting

METHOD

(1)  Arrange cut breads into baking dish of your choice.

(2)  Add cream cheese, cheese, milk and sugar in a saucepan, and cook over low heat till melted.  Remove from heat, and whisk in butter and beaten egg. Lightly whisk well.

(3)  Pour milk mixture over the breads, and soak for 10 minutes.

(4)  Sprinkle oreo biscuits pieces and cranberries on top of bread mixture.

(5)  Bake in preheated oven (350F) for 25 minutes or golden brown.  Remove and serve hot.

This slideshow requires JavaScript.

Milk and Raisin Steamed buns (牛奶葡萄干馒头)



Milk and Raisin Steamed buns

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

INGREDIENTS

  • 2 tbsp water
  • 5g Instant Yeast
  • 1 tsp plain flour
  • 50g sugar

Combine the above ingredients in a bowl and rest for 5 minutes.

  • 500g plain flour
  • 1/4 tsp salt
  • 250g milk (room temperature)
  • 30g vegetable oil
  • 100g dried raisins

METHOD

  1. Place flour and salt in a mixing bowl.  Make a well in the center.  Pour in the yeast mixture (except vegetable oil and raisins), and mix well with hand.  Slowly add in the milk by tablespoon (do not pour everything at once) and use your fingers to form a ragged, soft mass.  Add in the vegetable oil and knead into a dough.  Transfer to a work surface and knead for 5 minutes.
  2. Using your palm, knead for 8 minutes or till the dough is no longer sticky, smooth, soft and a bit elastic. When pressed with a finger, the dough should spring back with a faint indentation remaining.
  3. Smear a little oil in a clean bowl and put the dough in it.  Cover with kitchen towel or plastic wrap and put it in a warm place to rise for 45 minutes or nearly doubled.
  4. Use a knife, divide the dough into 4 equal parts.  With a rolling pin, lightly roll out each dough into thin oval.  Sprinkle some raisins on top, roll from the bottom to up and shape into oval shape.
  5. Place individual buns onto parchment paper, put into a steamer, spacing them about 2 inches apart.  Loosely cover the buns with kitchen towel, rest for 45 minutes or rise for another 50%.
  6. Meanwhile, fill the steamer with water and boil over high heat.  Lower the heat until you are ready to steam.
  7. Steam the buns for 15 minutes over high heat.  Remove and serve hot.  Uneaten buns can be wrap in a plastic wrap, and store in a freezer,  It can be kept up to one month.  For warm buns, thaw and resteam or cover the buns with damp paper towel and microwave high for 1 minute.

This slideshow requires JavaScript.

Chinese Egg Tarts – Cookie crust version


This recipe is different from my previous recipe of egg tart, in the aspect of the crust.  My daughter prefers this cookie-like crust.

20140716_194713

Chinese Egg Tarts - Cookie Crust texture

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

INGREDIENTS (make 24 tarts)

24 tart shells, greased

PREPARATION of crust:

  • 2 stick of butter, room temperature
  • 1/2 cup of icing sugar
  • eggs, lightly beaten
  • 1 tsp vanilla extract
  • 3 cup plain flour
  • 6 tbsp cake flour
  • 1 tsp kosher salt

METHOD

  1. Using hand beater, beat butter and sugar together till creamy.
  2. Add egg and vanilla, and beat till combined.
  3. Shift in the flour and salt mixture slowly, while beating the mixture.
  4. Knead lightly into a dough. 
  5. Place the dough in a bowl, and set aside in the refrigerator while preparing the custard.
 
Ingredients of custard:
  • 2 heaped tsps custard powder (bird’s eye brand)
  • 1 tbsp water
  • 4 large eggs, lightly beaten
  • 1 tsp vanilla extract
  • 1 cup sugar
  • 3 tbsp condensed milk
  • 455ml water
METHOD
  1. Preheat oven to 350F.  Stir custard powder with 1 tbsp of water in a mixing bowl.  Add beaten egg and vanilla.  Beat till well combined. Set aside.
  2. In a saucepan, stir together sugar, water, and condensed milk and heat over medium heat.  Turn off the heat once the sugar is dissolved and the liquid mixture is heated (not boiling).
  3. SLOWLY pour the hot liquid mixture into the beaten egg mixture while whisking the egg mixture.  Continue whisking till all hot liquid mixture is used up.
  4. Remove the crust mixture from refrigerator. Place dough on a floured counter surface.  Roll into 0.1 inch thick.  Use a round cutter to cut round shapes slightly smaller than tart shells. Press lightly on the bottom and the sides to get impression from fluted tins.  Prick the bottom of shells with sharp sticks.
  5. Place prepared tart shells on a baking tray.  Pour egg mixture into the prepared tart shells just before baking.
  6. Bake for 30 minutes, rotating baking tray after 15 minutes.   The custard should puff up a little and pastry should turn golden brown.  If not, bake for another 5 minutes
  7. Remove from oven to cool, and place egg tarts on muffin cups. Serve warm.

This slideshow requires JavaScript.

 

Chinese Steamed Cake (鸡蛋糕)


Spongy texture

Spongy texture

Chinese Steamed Cake

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

INGREDIENTS

  • 5 eggs, in room temperature
  • 1 cup icing sugar (adjust sweetness according to your preference)
  • 1/8 tsp cream of tartar (optional) 
  • 1 tsp vanilla extract
  • 1 + 1/2 cup cake flour, shifted twice (reduce quantity for softer texture)
  • 1 tbsp of baking powder or 6 tbsp 7-up soda
  • 1 tbsp vegetable oil (or melted butter)
 METHOD
  1. Using electric mixture at High speed, beat eggs till frothy (not stiff!) about 2 to 3 minutes.
  2. Add icing sugar gradually, vanilla extract and cream of tartar and beat till the mixture become very thick (about 2 minutes). The mixture should looks pale white.  When lifting up the beater, the batter won’t drip immediately.  Meanwhile, heat up the steamer at high heat.
  3. Reduce to lowest speed (stir) and add cake flour and baking powder in 3 parts.
  4. Add oil and gently stir together.
  5. Pour batter into a greased and floured 8” round pan or bamboo steamer pan lined with baking paper, steam at high heat for about 30 minutes (make sure there is enough water in the steamer, avoid opening the lid to add water). Remove cake from pan and cool on wire rack immediately.

This slideshow requires JavaScript.

   

 

Pot Stickers (Pan Fried Dumplings) 锅贴


IF

Potstickers (Pan Fried Dumplings)

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

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!

 

Korean Fried Chicken in Spicy Sauce (韩国辣鸡翅)aka Momo chicken


I first tried this spicy fried chicken in South Korea, where my parents-in-law ordered fried chicken for home delivery.  Love at first bite!  Crispy fried chicken covered with sweet, sticky and super spicy chilli sauce.  Addictive!  I have been making this spicy fried chicken with many variations, such as toppings like freshly chopped spring onion, roasted peanuts, or sesame seeds.

Korean Fried Chicken in Spicy Sauce

  • Servings: 4-6
  • Time: 1hr
  • Difficulty: medium
  • Print

INGREDIENTS

  • 1 lb of chicken wings (or chicken meat of your choice)
Marinate ingredients for chicken
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp cooking wine
  • 1 tsp cornstarch
 
Coating ingredients
  • 1 cup plain flour + 1/2 cup rice flour + 1/2 cup cornstarch (this combination of different flours create the crunchy chicken)
  • little salt and pepper
 
Sauce Ingredients
  • 2 tbsp Korean red pepper paste (gochujjang) adjust accordingly
  • 1 tbsp sesame seed oil
  • 1 tbsp sesame seeds
  • 1 tbsp soy sauce
  • 2 tbsp sugar
  • 2 tbsp Korean corn syrup
  • 1 tbsp mayonnaise
  • 1/2 onion, finely chopped
  • 1 tbsp minced garlic
  • dash of cooking oil
 

METHOD

(1)  Marinate chicken wings with marinating ingredients, and set aside for 1 hour or more.
(2)  Combine the coating ingredients and mix well.  Add to the marinated chicken wings.  Combine well with hands.  The texture of the batter should be thick and sticky.
(3)  Heat frying oil in a deep frying pot.  In a hot oil, slowly add coated chicken wings and deep fry till crispy.   
(4)  Repeat for the whole batch of chicken wings.  Remove and drain the fried chicken wings.
(5)  Reheat the frying oil, and fry the chicken wings for the SECOND TIME.  DOUBLE FRY is a must! 
(6)  Combine all sauce ingredients in a saucepan.  Heat the sauce under medium heat.  Stir well.
(7)  Coat each fried chicken wings in the spicy sauce, and set aside on a serving plate.
(8)  Garnish with your favorite topping, for instance toasted sesame seeds.
 

This slideshow requires JavaScript.

 

Singapore Nasi Lemak (新加坡椰浆饭)


Adapted from 阿贤杨佳贤 Axian, my favorite food show host in Malaysia:

“在地人的美味珍饌,外地人可能吃不慣。

味覺價值觀的養成天差地別, 食物縱使有客觀條件,但是人們大多以主觀價值來選擇自己所愛,這不關乎邏輯,也沒有對錯。

一碟椰漿飯,儘管不是外地人所想像的那樣豐盛,只是淋上一大匙嗆辣的江魚仔辣椒醬,搭配辣椒蘇東、幾片黃瓜以及半片水煮蛋,卻是在地人對椰漿飯的完美想像,那純粹是在地情感提昇出來的味覺記憶。”

Nasi Lemak

Nasi Lemak (Version 2)

Nasi Lemak (Version 1)

Nasi Lemak (Version 1)

Nasi Lemak

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

INGREDIENTS

Coconut rice ingredients
  • 4 cups rice
  • 1.5 cup of coconut cream (+ 2 cup of  water) to cook rice <adjust water according to your rice cooker>
  • 1 tsp salt
  • 2 pandan leaves, rinsed and tie in knots
 
Spicy fried chicken ingredients
  • 6 boneless chicken thighs (with skin)
  • note:  you can use chicken wings or chicken legs too
  • 1 tbsp curry powder
  • 1 tsp salt
  • 1 tbsp cornstarch
  • 1 tbsp sugar
  • little water
  • 1 tbsp soy sauce (to be added after 1 hour of marinating)
 
Crispy anchovies ingredients
  • roasted peanuts with skin
  • 2 cups dried anchovies, rinsed and pat dry
  • 1 tsp salt
  • 1 tsp sugar
 
1/2 cucumber, skin removed and slice in 1 inch thick
Nasi Lemak Sambal Chili sauce
2 eggs
 

METHOD

    1. To make coconut rice:  Wash rice.  Stir rice, coconut milk, water, salt and pandan leaves together, and transfer to rice cooker.  Cook till rice is done.
    2. To make Spicy fried chickens:  Marinate chicken for 1 hour or preferable overnight.  Heat oil in fryer, and add the chickens in hot oil.  Deep fry till chicken is cooked.
    3. To make Crispy Anchovies:  Heat 1 tbsp oil in a non-stick pan.  Add anchovies and fry till crispy.  Add salt, sugar and roasted peanuts and stir to combine.  Sprinkle with little salt and set aside.
    4. Eggs:  Heat oil in a pan.  Cracks 2 eggs and cook according to “Sunshine” style.  Or cook according to your own preference.
    5. To serve:  Assemble rice, fried chicken, crispy anchovies, eggs, cucumber, and sambal sauce according to the illustrated picture.

 
There are many dishes for Nasi Lemak.  I will be adding recipes like “Rendang”, “KangKung”, and many others in my blog later 🙂 
 

This slideshow requires JavaScript.

 
 
 
 
 
 
 
 

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
  • Print

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.
 
 

This slideshow requires JavaScript.


 
 
 


Singapore Curry Chicken


Singapore curry chicken

Singapore Curry Chicken

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

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.

 

This slideshow requires JavaScript.

 
 

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
  • Print

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.
 

This slideshow requires JavaScript.

Singapore BBQ Chicken Wings (新加坡烤鸡翅)



Singapore BBQ Chicken wings

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

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.