Tuesday, February 9, 2016

蒜茸白肉 Poached Pork Belly With Garlic Sauce






Ate this dish at one of the famous restaurants in Singapore. The price is not cheap at all for 6 small pieces. Today  I had the desire to make it myself  so  I decided to  give it a try.  I am quite happy because it turned out  better than I expected.


Recipe:
500 g pork belly
1 to 2 cucumbers, cut into thin slices or shredded

Garlic Sauce ingredients:   Mixed together
2 tbsp garlic paste  (use a grater)
2 tbsp spring onions (diced)
2 to 3 tbsp soy sauce paste (if you can't get may replace with oyster sauce)
1/2 to 1 tsp sugar 
2  tbsp chilli oil
3 tbsp cooked cool water
1/3 tbsp vinegar

Method:
1)  Wash and clean the pork belly.  Place it into a pot with boiling water, cook till it cooks through.
When cool, cut  them into thin slices
2)  Place one piece of cucumber on a plate, lay one slice of pork belly over it, roll outwards to form Swiss roll shape.
3) Serve with the garlic sauce.

食谱:

材料:

A)500 克 三 层肉
B)1 至2条黄瓜,切成长薄片状或者丝条状

C)
2  汤匙蒜泥
2  汤匙葱花
3 汤匙酱油膏
1/2 茶匙白糖
2 汤匙辣椒油
3 汤匙凉开水
1/3 汤匙白醋

制法:

1)把肉洗干净,然后放进滚水煮熟。 提出肉待冷。切成薄片。

2) 把(C)料搅拌均匀。

3)把一片肉片放在黄瓜片上,然后向外卷起来就成。吃时沾上醮料。

Monday, February 8, 2016

Lamp Soup with Chinese Herbs - 药材羊肉汤




第一次做这道汤,味道很香也带一点甜。不妨一试。

This is the first time we made this soup. We felt that the soup was quite sweet.   This is worth a shot as it is very simple  and delicious too. You can  tweak the recipe depending on your preference.

Recipe: source from ONE DAY ONE DISH

Ingredients:

500 g lamb
20 g astragalus (bei qi 北芪)
20 g codonopsis (dang shen, 党参)
20 g Chinese angelica root (dang gui, 当归)
25 g Chinese wolfberry ( 枸杞)
25 g dried longan (龙眼干)
1 small piece of dried tangerine peel (陈皮)

Method
1)Wash lamb, scald in boiling water for a few minutes, rinse under running water. Drain and cut into big pieces.  ( I used leg of lamb as the bone enhances the flavour)

2)  Rinse the ingredients  (Herbs) and drain.

3)  Bring  1 litre of water in a claypot to a boil. add in the lamb and the ingredients .
Cook over low heat for about 3 hours.  Add salt to taste before serving it.   Add pepper and chopped fresh coriander leaves if desired. 

     Note :  if you find the soup is too concentrated at the end of cooking,  add some hot water.
               you can use a slow cooker  instead of claypot

Thursday, December 31, 2015

Monkey Swiss Roll 2016



Hi dear bloggers. I wish you and your family a blessed New Year with bundles of  joy and happiness


Monday, December 28, 2015

Whole Wheat Butter Bread Loaf 奶油全麦面包




Like this bread very much. The texture is soft and a bit chewy.  And it is nutritious also when compared to white plain bread.

Recipe: Adapted from Carol's "Original Flavour" Book

Ingredients:

200 g bread flour
100 g whole wheat flour
1/2 teaspoon instant dried yeast
15 g fine sugar
100 c.c. water (room temperature)

30 g unsalted butter (room temperature)

Method:
1) Put all the ingredients except butter in a mixing bowl. Beat till form a dough.  Add in butter continue to beat till you get a smooth and elastic dough. Place the dough on a lightly greased container or big bowl.  Cover with a damp cloth or cling-wrap. Leave to ferment for  60 minutes or double in size.
2) Sprinkle bread flour on working counter, take out the fermented dough and punch out gas.
divide dough into 2 equal portions. Roll them round, and leave to rest for 10 minutes (cover).
3) Roll each dough flat into rectangular shape. Roll from the width. Rest and cover for 10 minutes again.
4) Roll flat till the length is about 40 cm and the width is the same size as that of your baking mould so that it fits.
5) If your mould is not non-stick, grease the mould and dust with flour. Place the dough into the mould with the end of the folded dough facing downwards. Place the 2 doughs at each side of the mould with some space in between them. Ferment for 60 - 70 minutes till the dough reaches 90% of the rim of the mould.
5) Preheat oven 10 - 15 minutes at 210 deg before the baking time.
6) Cover lid (the lid needs to grease with oil too) . Put into the preheated oven and bake for 40 minutes.
7) Take out from the oven and immediately remove the bread loaf from the mould. Allow to cool on the wire rack before slicing them.





Thursday, December 24, 2015

Christmas Tree Nutella Bread


Hi! Dear bloggers and friends. Today is Christmas Eve ,here I would like to wish everyone of you a very Merry X'mas and a Happy New Year.

Recipe:

Ingredients:
320 g bread flour
50 egg (whole egg without shell)
3/4 teaspoon instant dried yeast
1/2 teaspoon salt
20 g fine sugar
160 c.c fresh milk
50 g unsalted butter ( at room temperature)

some nutella

Method:
1) Combine all ingredients ( except butter) in a mixing bowl . Mix and knead to form a dough.
2)  Add butter and knead till the dough becomes elastic and smooth dough.  Put the dough in a lightly greased  big bowl, cover with damp cloth or cling-wrap.  Leave to ferment for 50 - 60 minutes in a warm place.
3) Divide the dough into 4 equal portions. Roll into balls. Cover and rest for 15 minutes.
4)  Sprinkle a little bit of flour on the working surface table, flatten the dough with rolling pin. The shape is slightly square bottom and a sort of tear drop, triangle like  a Christmas tree.   Roll equal size for each piece of dough (long triangle shape).  Got a piece of baking paper lift the shaped dough onto the paper. Spread nutella across the area.  Please watch the video for clear instruction.
4)  Leave to ferment for 40 - 50 minutes. Brush with egg wash and bake in preheated over at 180 deg for 15 minutes.

Happy baking.

Monday, December 7, 2015

Heng Hua Braised Noodle /lor me (兴化卤面)



Ingredients: (Vary amounts according to your liking)

1. Pa-mee  also known as hand make noodle without alkali  (1 kg (feeds 8 people)
2. Wong Bok (chinese cabbage)
3. Prawns 300 g
4. Venus clams 1 kg (soak and wash sand away)
5. Pork belly 100 g
6. Lean meat 200 g
7. Flat taupok 5 pieces
8. One chicken breast

Method:

1. Stir-fry minced garlic and shallots together with sliced pork belly till fragrant or light brown.
2. Add water (about 8 big soup bowls) and chicken breast. Simmer till broth is slightly creamy (about 1 to 1.5 hours). (Add ikan billis if you like.)
3. Use a strainer to remove residue in the broth.
4. In another pot of water, cook the venus clams till they are cooked (opened). Discard those that did not open. Let this water stand for about 30 minutes so that any residual sand can sink to the bottom of the pot. Otherwise, use a fine mesh strainer.
5. Add this water to the broth and bring to boil.
6. Cook the noodles in another pot of water so that the excess starch does not go into the broth.
7. Slice up all other ingredients. Add ingredients and noodles into broth. Mix in the venus clams.
8. Season with salt.
9. Garnish with coriander, spring onions, fried shallots and serve hot.
10. Mince some garlic and chilli  and light soy sauce to make a garlic-chilli dip. This goes very well with the noodles

Saturday, October 10, 2015

Pumpkin AngkuKuih - 金瓜红龟粿







Hi dear friends. I have been missing for quite a long time.

Today I am back and I present here pumpkin dough angku kuih with peanut filling. This is my first attempt using pumpkin to make the dough. I would like to mention here my recipe is just a guideline. You have to adjust the water or flour portion when making the dough.  I used Malaysia pumpkin which contains a lot of water content.  When your dough is dry, add little more of water,  or if the reverse happens where the dough is wet and sticky, just add a little more of flour. Knead till you get a pliable and smooth dough.

Recipe:  (Makes 10)

Ingredients for filling: (Mixed together)
100 g  toasted and ground peanut (available at supermarket)
40 g fine sugar
1/8 teaspoon salt
1/2 tablespoon cooled cooked water or coconut milk
1 tablespoon creamy peanut butter

For the skin dough:
120 g pumpkin (without skin and discard the seed)
80 g glutinous rice flour
1/4 sugar
15 ml or more water, depends on the pumpkin water content

Method:
1)  Cut pumpkin into pieces, steam and mash whilst hot.
2)  Combine flour and sugar with number 1 above. Knead and slowly add in water bit by bit. Knead till form a smooth and pliable dough.
3)  Roll each skin dough into balls. Lightly flatten the dough, wrap in filling and sealed properly.  Press it into mould lightly and knock out on a piece of greased banana leaf. Finish  the rest. Based on the mould that I used, I used 22 g of the skin dough and 18 g of filling.
4)  Steam over medium heat for 8 - 10 minutes until cooked. Lightly brush with oil. Serve.

I even made some pumpkin look-alike kuih.