
Thursday, 27 April 2006
Steam Red Date Meat Dumpling

Wednesday, 26 April 2006
Mini Buddha Jump Over Wall


Ingredients:
3 Dried Ginseng
2 Stalk Dang Shen(当参)
3 Dried Scallops
5 Dried Oysters
4 Slices Of Dang Gui(当归)
3 Slices Of Sea Conch(响螺片)
3 Slices Of Huai Shan(淮山)
5 Red Dates(红枣)
1 Tablespoon Jizi(枸杞子)
1 Dried Mushroom
2 Chicken Drumsticks
300g Pork Ribs
2 Medium Sea Cucumber
Methods:
1. Wash and soak dried oysters and scallop in hot water until soft, then rinse well.
2. Wash all the rest of the herbs and set aside for later use.
3. Wash and blanched the pork ribs and chicken in boiling water then rinse well.
4. Bring a pot of water(about 1.5 litres) to boil then add in all the herbs, chicken and pork ribs and bring to boil again.
5. Wash the sea cucumber and cut into thick section then set aside.
6. Transfer to a slow cooker and simmer on low heat for about 3 - 4 hours then add in the sea cucumber and continue to simmer for another 30 minutes.
7. Season with salt to taste and serve.

Kaffir Lime Leave Chicken


Ingredients:
1/2 Portion Of Chicken, cut into bite size
2 Tablespoons Of Kecap Manis
4 Pieces Of Kaffir Lime Leave, shredded 2 leaves
1 Tablespoon Of Oil
Sauce Spices
3 Candle Nuts (buah keras), pound into powder
1 Teaspoon Coriander Powder
1cm Fresh Ginger, finely grated
5 Shallots, peeled and finely chopped
1 red chilli, peeled and finely chopped
Methods:
1. Heat the oil in a non-stick pan, stir fry all the spices ingredients and the kaffir lime leaves until fragrant.
2. Add chicken and stir-fry for another 2 - 3 minutes or until slightly brown.
3. Pour in the kecap manis, allow to caramelise then add in about 50ml of water and cook until the chicken is tender.
4. Garnish it with extra shredded Kaffir Lime Leaves and Chillies and serve with rice.
Notes: You can also used chicken fillets or any other parts of the chicken for this dish.
Kecap Manis can be found in any local supermarket like NTUC or Cold Storage under the sauce department.

Tuesday, 25 April 2006
Mushroom & Pork Mince Rice

Ingredients:
150g Pork Mince
1 Box Of Button Mushroom, thinly sliced
½ Brown Onion, finely chopped
2 Tablespoons Of Dried Whitebaits
50ml Rice Wine/Water
2 Bowl Of Cooked White Rice
Methods:
1. Marinate the pork mince with some pepper, light & dark soya sauce, cornflour and sesame oil then set aside for later use.
2. Wash the Dried Whitebaits and drained well then use some kitchen paper towel to absord the water.
3. Add about 1/2 Tablespoon of oil in a non-stick pan the stir-fry the whitebaits until golden brown. Season with some salt and suagr for taste.
4. Heat up another 1 Tablespoon of oil in the pan, add in the chopped onion and saute until it's became soft and slightly brown then add in the pork mince.
5. Stir-fry until it's fragrant and almost done then add the button mushroom and stir for another 2 minutes then pour in Rice Wine or Water and continue to simmer until sauce thicken.
6. Dish up and place ontop of the rice, top with cripsy Dried Whitebaits, egg or etc and serve.

Monday, 24 April 2006
Ginseng Honey Tea

American Ginseng(花旗参): It is sweet in taste, with a hint of bitterness and cool in nature. It nourishes the Yin energy in the lungs, clears Asthenic Fire, benefit the Stomach and promotes secretion of body fluid. It mainly treats Dryness of Lungs and Stomach and dire thirst and Qi, therefore strengthens the internal organs.
Dried Longan(桂圆肉): Tastes sweet and of neutral nature. It nourishes the heart and the spleen, benefits bloods and calms the spirit. It works well for treating tensions, palpitation, insomnia and forgetfulness.
Ingredients: (server 1)
10-12 Slices Of American Ginseng(花旗参)
8 Dried Longan (桂圆肉)
½ Tablespoon Honey(蜂蜜)
300ml Boiling Water
Methods:
1. Soak the American Ginseng and Dried Longan in hot water for 1-2 minutes then drain.
2. Put all the ingredients except honey in a small double-boiler pot in a slow-cooker and double-boiled for about 2 hours on low heat.
3. Add in honey then continue to double-boiled for another 15 minutes and serve warm before bedtime.
Notes: When taking this drink it is best that you don't eat any dish or soup that contain raddish or beans for 1 - 2 days, because chinese belived that raddish will drain and absord all the good source from the Ginseng.

Saturday, 15 April 2006
Sweet Potato Soup With Sterculia Seeds - 澎大海番薯汤

Thursday, 13 April 2006
Chicken Soup With Conch & Huai Shan

Wednesday, 12 April 2006
Hawaiian Pork Chop

Hawaiian Pork Chop! You must be surprised to see this combination of ham and pineapple on pork chop rather than pizza. I must assure you this taste really good especially with sketching cheese on it. So if you are a pizza lover, this is a quick weeknight dish for you. Just assemble everything and off it goes into the oven while you can go and take a shower before dinner.
Monday, 10 April 2006
Lotus, Black Bean & Peanut Soup

I always want to learn and cook those double-boiled soup sold in Chinese restaurant or herbal soup stall such as "Lotus and Pork Ribs Soup", old cucumber soup, ginseng chicken and etc. For this soup I added some black beans, peanut and cuttlefish which brings out more intense flavour and the cuttlefish definitely help to add bonus points to the soup.
Friday, 7 April 2006
Fish Porridge With Fresh Lily Bulb

Since I still have some left over Kai Lan from cooking the Mix Vegetable Alphabets Pasta. I decide to use it together with some other ingredients in the fridge to cook Fish Porridge With Fresh Lily Bulb. This porridge consists a few kinds of vegetables, walnuts, fish and fresh lily bulb which makes an appetizing and nutrition dish for toddler. Besides that I also mix in some yellow millet with rice to cook the porridge in order to boost up the flavour.
Thursday, 6 April 2006
Mixed Vegetable With Alphabet Pasta

Make this Alphabet Pasta (ABC) with Mix Vegetables Soup for my boy this afternoon. He loves to eat this Alphabets Pasta as compared to Macaroni and he will request me to cook this at least once or twice a week. As for the ingredients I often add in dice potato, carrot and fishball. Today I try to add in another new ingredient which is known as Kai Lan (芥兰) stem since my son is picky with greens and the easier way to add them in his diet is through soup.
Wednesday, 5 April 2006
Fish Soup With Tian Ma

Saturday, 1 April 2006
Mixed Vegetables And Walnut Porridge

Tried making this porridge twice by adding different ingredients such as minced pork, carrot, potato and walnut to cook with the mixture of Rice Grain (白米) and Yellow Millet (黄小米). And for this meatless recipe, I have added more vegetables to make it a healthier and nutritious porridge for young children. Although the most time consuming part is to remove the skin from the dry walnut but when seeing how much my boy loves the porridge I think it is worth the effort.
Friday, 31 March 2006
Green Bean With Durian Dessert

When I first saw this dessert from Zur's Kitchen I almost drool while looking at the screen. In my mind I kept thinking of the combination of green bean with durian as it is quite difficult to describe the taste with words unless you try it yourself. Furthermore this dessert is sweeten by gula melaka (a kind of coconut sugar) which gives it a distinctive taste which leaves you craving for more.
Thursday, 30 March 2006
Sunday, 26 March 2006
Stir-fry Pork Liver With Rice Wine

Saturday, 25 March 2006
Wednesday, 22 March 2006
Fishball and Chinese Cabbage Soup

Saturday, 18 March 2006
Friday, 17 March 2006
Barley, Ginkgo Nut & Beancurd Soup

Thursday, 16 March 2006
Dang Gui Chicken Soup

Wednesday, 15 March 2006
Pak Tong Koh

Pak Tong Koh (白糖糕) is one of my favourite childhood breakfast treat which my dad used to get for me. And recently I happen to find this recipe from one of the "Local Kueh" recipe book that I bought. The recipe itself is easy to follow but the fermentation time is a bit way too long; need to rest the batter undisturbed for about 8 hours. In such case I did not try out the recipe until I come across another similar one from a website.
Mango Pudding

Sunday, 12 March 2006
Pad Thai Noodles

Saturday, 11 March 2006
Lotus Root, Water Chestnut & Loquat Soup

The taste of the soup is very smoothing and full of fragrant that is hard to describe. With the mixture of lotus roots, pear, water chestnut and loquat you have to try this soup on your end to justify the taste. But no worry it this is not those sweet soup taste.
Thursday, 9 March 2006
Wednesday, 8 March 2006
Steam Pork Shoulder With Black Bean Sauce

Tuesday, 7 March 2006
Herbal Watercress Soup

Monday, 6 March 2006
Deep-Fry Salmon With Special Sauce

Thursday, 2 March 2006
Steam Pork Mince With Salted Fish

Wednesday, 1 March 2006
Lotus, Huai Shan & Pork Ribs Soup

It consists of Fresh Huai Shan which taste sweet and helps to nourish our lungs and kidneys, strengthens the spleen, stops diarrhea, uplifts the spirit and benefits Qi. Besides that this soup can also helps to improve the appetite of young children and adults during hot weather. You can add about 2 slices of Bei Qi which helps to in strengthens the Heart, promotes urination, lowers blood pressure as well as boosts the immune system.
Steam Herbal Chicken

There are many different methods in preparing this dish where some might prefer stronger herbal taste or lighter. My method here might be different from your so this is just for reference and sharing you can always add or remove ingredients which is not accessible on your end.
Friday, 24 February 2006
Kueh Salat

Monday, 20 February 2006
Baked Prawns With Dong Fen

Thursday, 16 February 2006
Steamed Crab With Glutinous Rice

Wednesday, 15 February 2006
Sunday, 12 February 2006
Ondeh Ondeh (元宵节)

Tuesday, 7 February 2006
Creamy Red Bean Dessert

Stir-fry Fish Fillet With Baby Leeks

During Chinese New Year, almost every household will stock up "Baby Leek - "蒜" at home. Most people often used it cooking or hang it at some corner of the house to symbolized "年年有钱算". This is because "蒜" and "算" sounds similar in Mandarin so the more you eat, the more money you will able to count in the year. Here instead of using it to steamed fish, I recreate the recipe by stir-frying some fish fillet with leek which in a way easier for kid to consume.
Thursday, 26 January 2006
Chinese New Years Goodies

Chinese New Year is on coming Sunday so yesterday I managed to spend the whole morning making some two types of cookie. The one of top is the Mixed Fruits Butter Cookies which is made into leaf petal using cookie cutter. These butter cookies are very addictive and each bite is filled with bits of yummy fried fruits.
Friday, 20 January 2006
Quick & Easy Banana Cake

Although I don't really like banana as a fruit on its own but I am a big fans of Banana Cake and Muffin. I love the sweetness and wonderful aroma while the cake is still baking in the oven. Here we have another quick recipe from M4M website which I am sure your loved ones will come back for more after the first serving.
Thursday, 12 January 2006
Baked Salmon With Lemon Butter Sauce

Get the inspiration of this dish from one of my friend's blog where she often prepares salmon dishes for her kids. This simple and yet delicious dish is super easy to prepare; you just need to rinse and pat dry the fillet then lightly season it with some olive oil, salt and black pepper. After which sent it into the oven or toaster and bake till done then drizzle with some lemon butter sauce or wasabe.
Monday, 9 January 2006
Stuffed Chicken Wings

Actually there are a few version in preparing this stuffed chicken wing dish. The Thai style version often used ground meat and water chestnut as filled while some will replaced it with minced shrimp. Here I am using Steamed Glutinous Rice as stuffing which is much filling. The rice filling is yummy but you need to spend sometime to steam the glutinous rice, stuffing the de-bone chicken wings then deep-fry them.
Ingredients:
12 Chicken Wings, wings part and debone
1/2 - 3/4 Cup of Glutinous Rice, soak for at least 3 hrs
2 Mushroom, soak and finely diced
1/4 Carrot, finely diced
1 - 2 Shallots, finely diced
1 Stalk Spring Onion, finely diced
Seasoning:
1.5 Tablespoon Light Soy Sauce
1/2 Teaspoon Five Spices Powder
Dash of Pepper
Dash Of Sesame Oil
70 - 100ml Water, used the water from the mushroom
Methods:
1. Preheat frying pan with oil, saute shallots until fragrant then add in the mushroom and continue to fry for another minute then pour in glutinous rice and carrots.
2. Give it a few stirs for half a minute then add in the seasoning except the sesame oil.
3. Stir for another minute until the seasonings is well mixed. Dish up into a steaming plate or bamboo basket and steam for about 40 minutes or until rice is soft and tender.
4. When the rice is done, stir in the spring onion, sesame oil, some pepper and light soy sauce to taste.
5. Cool the filling slightly before stuffing it into the chicken wing pocket. Coat them with beaten egg and corn flour then deep-fry until golden brown and serve.
Steps To Dedone Chicken Wings:
1. De-bone the chicken wings by bending backwards the joint between the drumstick and wing to loosen the tendons.
2. Then cut a ring around the top part of the drumstick and using a sharp knife, slowly scrape down against the bone to loosen the meat from the drumstick.
3. Always pushing back the skin as you scrape.
4. Now proceed to do that for the wing by first cutting off the bone of the drumstick and continue scraping down to the second joint, pushing back the skin and meat as you go.
5. Then carefully cut off the two bones of the wing and discard them.
6. Be careful not to pierce the chicken skin.
7. Repeat this for all the wings.
8. Now the chicken wings are ready for stuffing.
Notes: Marinated the chicken wing with some cornflour, pepper and light soy sauce for at least 30 minutes before stuffing in the glutinous rice.
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