BBQ Pork Ribs : Attempt II

I did made this once before here. As promised, I reattempted this recipe. I skipped everything and just simmer it until the sauce looked a lil' burnt.

Then I pop it in the oven for bout 10mins on grill mode at about 220°C and that's it.

Hmmmm, I thought I didn't have much sauce left. It turns out when I scoop all out to serve it with rice, it's still damn a lot. I guess I should use meatier pork shoulders next time.

Make friends with your neighbourhood butcher and you'll get what you want.

Pretty picturesque aren't they? Oh well, at least it is to me :)

The ribs swimming in the sauce....

I personally think it's a lil salty to my liking but everyone else say it's okay.
Any idea on how to cut down saltiness?
It's also very sweet.
Can't explain it....

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Potato Croquettes

Made some of these babies for evening snacks. Slept at 7am this morning till 4pm just now! Watched the second half of Germany vs. Spain (kinda boring though, Spain won 1-0). Dinner time will be soon but I'm already hungry and wouldn't fancy a heavy meal right after waking up.

I combined everything above with the mashed potatoes except the breadcrumbs and egg white.

This are how my mashed potatoes look like after being mashed. I like using either Yukon Gold or Red Desiree. White potatoes can't give you such flaky effect. For the potatoes here, I boiled them skin on, on high heat, uncovered for about 20mins. Then I skinned them and mashed them finely.

Here comes the proportion:

Combine together:

80g of cheese, finely grated (I used Parmesan, you could you cheddar I suppose)
1 egg yolk
A bunch of coriander, finely chopped
1/2 tsp of salt
A dash of black pepper
A dash of curry powder (I should have put a little more for the spicy sensation)
3 medium sized red Desiree potatoes, mashed

Form into balls and dip these balls into egg wash (one egg white mixed with a little water) and coat them into breadcrumbs (spread one thin layer onto a large plate)

Deep fry these croquettes until turned golden brown. It took me 8-10mins to brown one batch of these potato croquettes. I used medium heat.

After deep frying, pat them dry with kitchen towel and serve with different dips. I had them with mayonnaise dip, BBQ dip and Thai sweet chilli dip would be good too!

Bon Appetit!

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Tomato Egg Drop Soup

Wanna go nearer and see what's inside besides tomato and egg?

I added in homemade pork balls and tofu cubes. I love tofu!

The addition of fish sauce makes it a rather Vietnam-like soup. I might substitute fish sauce for soya sauce the next time I make this again. The taste of fish sauce unfortunately was not widely accepted by many.

I got the recipe from here. It's a Vietnam cuisine, no doubt. I did not follow the minced meat part though. I used WokkingMum's Tofu with Minced Pork to form pork balls before dropping them into the water. I used water and it didn't tasted very bland, which was good!

Again, this makes a large batch so you might probably wanna half it again. I always make more and have it over two days.

For the meat balls:

400g minced pork
4 tbsp light soya sauce
1 tsp salt
1 tsp sugar
2 tbsp cornflour
Dashes of sesame oil

Mix all the above together and form balls. Set aside.

Boil 8 cups of water in a large pot.

Upon boiling, lower heat to medium and drop the meatballs in.

Next, add in 4 tomatoes, cut into 6 wedges each.

Add one whole box of silken tofu, cubed now.

Beat in 4 eggs (well beaten) and swirl with chopsticks to form egg drop.

Finally, add in: 2 tbsp fish sauce
2 tsp sugar
2 tsp chicken powder (I omitted this)

Boil a few minutes and dish up. I did not use and cornflour thickener for this.

I do hope this will be helpful to many. Especially my younger sister who will be studying abroad real soon.

Bon Appetit!

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Cream of Potato and Mushroom Soup

I modified this greatly with guidance from WokkingMum. She has 2 mushroom soup, one with cream and another one without cream. I combined both her recipe to form this and double it to serve 8 person.


120g butter
120g plain flour

1 can evaporated milk (I used 395g)
1 packet of thickened cream (I used 200ml ones)

6 cups of chicken broth
1 tsp chicken granules (My chicken broth was pretty diluted so I added this in)

2 large potatoes, cubed into small squares, rinsed through water thoroughly to remove starch
10 fresh white button mushrooms, diced into fine pieces


Melt butter in a large pot and add in all the flour at one go. Stir to form a paste (just like how you do choux except that you don't add in the water).

Add in evaporated milk and stir a little. It's gonna be very sticky. Let it be.

Add in the chicken broth and the chicken granules. Stir to form a creamy texture.

Add in the mushrooms and potatoes now.

Let it simmer a while and taste the potato from time to time to make sure it is thoroughly cooked.

Finally, add in the cream.

You can add in 1/2 tsp salt if you find it not up to your liking.

Serve it piping hot!

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Sweetcorn Chicken Soup

This is sweetcorn soup. It's got egg drop, crab sticks, pork balls and silken tofu cubes in it. An all in one soup. I made this once and I love it so much that I vow I'll have regular soups nowadays.

The only thing time consuming about this soup is that the chicken broth needs to be boiled with lotsa water for about 5 hours to make chicken broth. I hate resorting to chicken bullion because I felt that they are way too unhealthy. So, I usually make a large batch of the soup and the four of us will share the soup over two dinner.

You probably wanna half this recipe:

9 cups chicken broth

Portion B
1 can of sweet corn kernels, drained (not the creamy type)
1 tsp of salt
1 1/2 cup of cooked chicken meat, shredded
4 crab sticks, cooked, cut diagonally
1 box of silken tofu, cubed

Portion B
2tbsp cornflour
2 tsp soya sauce
1/4 cup of chicken broth from 9 cups above (Make sure it's not hot anymore so cornflour can dissolve easily)

3 eggs, beaten

This is how we do it:

Mix Portion B together and set aside.

Heat remaining chicken broth and bring to boil. Upon boiling, add in Portion A.

After simmering for a while, stir Portion B and pour it into the soup. Stir until you see the soup thickened.

Finally, use chopsticks and swirl the soup in one direction and pour the well beaten eggs in.

Off heat and garnish with green onion upon serving.

That's it!

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ABC Soup (Luo Song Tang)

Got the recipe from Tazz In The Kitchen. It's just too bad she arrived at the decision to quit blogging due to personal reason because her recipes, I've tried and tested them and they're real good. She should keep blogging really....

Just before her blog is taken down for good, I better jot down the recipe here for my own future reference.

2 potatoes, quartered
1 carrot, sliced (I like them, so I'll use 2)
3 tomatoes, quartered
2 yellow onion, sliced
300g chicken breast (that's about 1 chicken breast)

My simple way:

All goes into a large pot of 8 cups of boiling water and simmer for 45mins.
After that, stir in:

1 tsp salt
1/2 tsp sugar
1 tbsp tomato sauce
Dashes of pepper

Off heat and serve hot!

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Baked Paper Wrapped Chicken (Chee Pow Kai)

I do cook once in a while when I find some easy to follow recipe. I dunno why, I'm just not talented in cooking. I can never do any stir fry stuff. Even frying an egg could be a problem to me really. I bake pretty alright though :)

This cooking label is dedicated to all the people out there who wants to whip simple dishes to impress families/boyfriend/friends/you name it. They're fail proof and have been tested first hand by me and of course, the many other bloggers out there. I'm just doing the compilation for you guys. I'll keep adding more to the existing label. Not everyone have the luxury of being served good food and don't need to cook right?Glad to say, I'm lucky enough. I won't starve if I dunno how to cook. I have people who cook really good food and they pamper me with it. Ahhhh....such is life!

Anyway, over the holidays, I've discovered I'm not a bad cook after all really. I whipped up pretty good edible dish by steaming or grilling them. My housemates really enjoyed it (provided they're not trying to make me happy by saying it's good la of course, haha!)

I'm gonna start off my cooking label's very first post by posting this very well deserved paper wrapped chicken. I heard it's a Hakka dish, I dunno but all I know is this tasted darn good! Terrific!

Instead of deep frying it, I chose to bake it, an indeed healthier way to do it and eating is less messy too. WARNING: LONG COOKING TIME, REQUIRES 1 HOUR! All I have is time when it comes to good food. Also, I added turmeric powder to it because I'm weird! I like my chee pow kai looking yellowish in colour instead of dark black. I dunno why really.

Too much story telling, here comes the recipe (adapted from Amy Beh and majorly revised by me!):

5 whole chicken drumsticks, skin on, washed and pat dry
5 Shitake mushrooms, soaked till soft, sliced thickly.

Marinade :

  • 4 tsp sugar
  • 2 tsp light soy sauce
  • 4 tsp oyster sauce
  • 4 tsp sesame oil
  • 2 large knobs of ginger, finely shredded
  • 2 tsp chicken stock granules
  • 4 tbsp cooking wine
  • 4 tsp cornflour
  • 1 tsp of 5 spice powder
  • 1 tsp of turmeric (optional, can substitute with dark soya sauce)

  • Marinade the chicken drumsticks with all the ingredients listed in a large bowl. Leave it in the fridge overnight.

    The next day upon serving, tear 5 pretty large baking paper sheets enough to fit one chicken drumsticks in each. This is analogous to the size of the newspaper to the used period pad you wanna wrap it in. That kinda size, you know what I mean.

    On each baking paper, drizzle a little sesame oil on it and spread it with spoon.

    Put the chicken skin side down.

    Placed a little of the shredded mushroom at the side of the chicken.

    Drizzle one tablespoon of the marinade liquid over the mushroom/chicken (doesn't matter where you drizzle, all gonna be wrapped up anyway!)

    Then, proceed to wrap it up just like how you wrap your used pad. If still unclear, pretty clear instructions available here by WokkingMum. I don't think there's any point for me repeating it here again.

    After wrapping all the chicken (only 5 drumsticks, easy peasy work!), placed the parcels on a baking tray and bake it in a PREHEATED OVEN AT 170°C FOR 50mins.

    Use a tongs to get them out of the oven and placed it on a serving plate.

    Look really mysterious. Upon unwrapping, stumble upon a big piece golden drumsticks. Better than gold bars!


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    Steam Fish

    This is a real simple dish too. I adapted many of my easy cooking recipe from Happyhomemaker. I find them easy to do, requires no oil splattering all over me and fuss free. I made slight modifications to suit my taste.

    This is my version of her recipe. I can't find white pomfret in Australia....Sob sob, pomfret is my favourite fish. Everyone in my family knows it.

    500g of Basa fish fillets
    1 thumb size ginger, peeled and shredded
    1/2 tsp salt
    Dash of pepper

    Mixture A
    3 tbsp light soya sauce
    1 tbsp oyster sauce
    1 tsp sugar + 3 tbsp hot water (dissolved together)

    1 tsp sesame oil
    Corianders (Lots and lots of them!)

    Place cleaned, patted dry fish on a large plate.

    Salt and pepper the fish slices until evenly coated.

    Sprinkle ginger all over and below fish.

    Combine Mixture A together and pour all over fish.

    Steam in a wok, covered, on HIGH HEAT for 15mins.

    Drizzle with the teaspoon of sesame oil and garnish with corianders.

    There you go, ready to serve!

    This has become a regular in my house. We have it at least once a week for dinner!

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    Baked Pandan Chicken

    I've not been blogging cuz I've been busy with coursework. But I've not been lazy, I've been experimenting with this. This is a recipe I could proudly call my own. I created this out of no where. And really, based on the amount of time I cook, this is rather an achievement to be able to create a recipe and have it all gulped down. It was absolutely delicious!

    I baked it instead of having it deep-fried, just like my Chee Pow Kai. Damn it, I just love all these deep fried food a lot. Hence, have to always think of alternative. Too unhealthy ler......

    The wrapping part was tough because the succulent chicken pieces marinaded in wet gravy makes it really slippery to wrap. Also, due to the fact that pandan leaves are pretty expensive here ($2 Aussie dollar for 6 leaves), I can only afford to do this. I really wanna wrap it like WokkingMum. Sigh....

    Recipe as follow:

    2-3 Chicken Maryland fillets, deboned, skinned, cut into bite size
    1/2 cup coconut cream
    1 tsp blended ginger
    1 tsp blended garlic
    4 tbsp Premium Oyster sauce
    1/2 tbsp turmeric powder
    1 tsp pandan essence (I used pandan paste)

    Mix all the above together overnight.

    Wrap in pandan leaves and bake at 200°C for 10-15mins.

    I yield this much. I would have love it if it has a deep yellow colour rather than this green curry colour. I used pandan paste instead of pandan essence. I don't have any in hand... :(


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    Honey Pork Ribs

    This recipe is so simple I believe anyone who cannot cook and wants to impress can do this! It's just a little time consuming.

    This recipe is obtained from WokkingMum. Her recipes are all tried and tested. You can't go wrong with it.

    And I'm just like her. I never know how much to put in. How much is a little? Specify please!

    The only changes I've made is that I used brown vinegar instead of white vinegar and added in a little more water.

    Here comes the recipe:

    500g Ribs
    1 tablespoon Chinese cooking wine
    2 tablespoon sugar
    3 tablespoon brown vinegar
    4 tablespoon light soy sauce
    6 tablespoon water

    Blanch the ribs in hot boiling water for about 10mins.
    Mix in the rest of the ingredients in a new pot.
    Add in the ribs and bring to boil over medium heat.
    Upon boiling, turn to small fire and let it simmer till the sauce thickens.
    Take care not to burn it.
    Serve hot!

    A real keeper and easy peasy!

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    Sesame Oil Chicken

    This is one dish I've done at least 3 times before I dare post it up to really tell you all 'Hey, this really works!'. I got this recipe from Happyhomemaker. I've used a lot of her recipe and they all turned out pretty well, so far.

    I rename it because I couldn't taste much of soy sauce in it and all I could taste was sesame oil. But it's okay because everyone love it even more. Sesame oil is so fragrant and it gets more fragrant with every bite. I marinaded it overnight and just throw everything in the pan and steam and eat.

    Very little washings done. Just one marinade bowl and one pan. You serve the chicken in the same pan you steam it.

    I used springform pan and I wrapped the outer part of the pan with foil so no leakage into the wok too. Yes, simply rinse wok and steaming rack in water and that's it!


    7 large chicken drumsticks
    1/4 cup of soya sauce
    2 tbsp oyster sauce
    1 tbsp sesame oil
    1 tbsp black pepper (I use slighlty less)
    1 tsp salt
    2 tbsp sugar
    1 tbsp cornflour

    Marinade all the above in a largebowl overnight and remember to rub the chicken parts repeatedly for at least a couple of minutes each so that they will be really tender and juicy.

    Lay the drumsticks in a pan and stir the marinade gravy (must stir to evenly distribute the cornflour) and pour it all over the chicken.

    Steam in a wok over high heat in the sequence below:

    High heat: 10mins
    Lower to medium heat: 20mins
    And off heat, covered with wok cover: 20mins

    Spoon all the gravy over your rice and that's it!

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    Cornflake-Crusted Baked Chicken

    This was done 2 weeks back for one of my dinner. Martha Stewart is good! Instead of deep frying them, these were baked and coated with crushed cornflakes. No unhealthy chicken skin, no oil clogging within. Yummy!

    4 bone-in, skinless chicken maryland, chopped into thighs and drumsticks

    Salt and pepper to rub on chicken pieces
    1 large egg
    2 cups of crushed cornflakes
    1/2 tsp chili powder

    Preheat oven to
    200°C and line a baking tray with parchment paper. Clean chicken, and pat dry. Season generously with salt and pepper.

    In a small shallow plate, whisk egg with 1 tablespoon water. In another large shallow plate, mix cornflakes, chili powder, and 1 teaspoon salt.

    Coat chicken.
    Working with one piece at a time, dip chicken in egg mixture, then coat with seasoned cornflakes, pressing flakes to help them adhere. Transfer coated pieces to a rimmed baking sheet.

    My personal tip here: Lightly spray the arranged chicken pieces with canola oil spray. This is to make sure the chicken pieces remain moist after baking.

    Bake until golden brown and crisp, about 30 minutes. Sprinkle with salt and pepper before serving.

    Serve hot!

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    Baked Chicken Wingettes

    Igot this lovely recipe from WokkingMum and it tasted awesome. Apart from it being a little too salty, everything else was alright. Until I left her a comment on her blog, she told me it should be:

    100ml water
    20ml soya sauce


    100ml soya sauce
    20ml water

    which was originally posted in her blog. Oh my god...I used up a lot of soya sauce. With the old recipe of hers, I yield 25 chicken wingettes and I am still left with a lot of the sauce.

    Anyway, I kept the leftover sauce, filtered away all the oil produced by the wingettes and store it in a jar. I dunno how long I could keep it but if it's in the fridge, I presume it's alright.

    Whatever it is, I think this recipe and the way it is cooked is very special. It's cooked over stove with the sauce and then baked to give it a crispy edge. Very nice!

    I would definitely do this again because it was delicious and also because I diluted the sauce with water upon realizing the error she did. So, I'm left witha lot of sauce, hahaha!

    I used ginger paste instead of ginger juice. I could easily get ginger paste in tube form from Coles here. I never know how people could squeeze out so much ginger juice.

    I like my baked wingettes. They look wonderful and taste superb. I will do this over and over again. I will also do this if I have a party to attend to bcause the cost itself is so cheap. Good to impress and good in serving for a large group of people.

    12 chicken wingettes
    20ml light soya sauce
    100ml water
    1/2 tbsp sugar
    1 tsp dark soya sauce
    1/2 tbsp ginger paste (I used slightly less than 1/2 tbsp)

    Mix all ingredients in a pot.
    Bring to a boil and reduce heat to a simmer.
    Continue cooking for 15 minutes.
    Remove wingettes and place them on a rack. Retain sauce for basting.
    Bake them in the oven at 200°C for 7 minutes.
    Remove the wingettes and dip them in the sauce previously retained from cooking.
    Return to bake for another 5 minutes.

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    Baked Potato Casserole

    I did this the same night as I did my baked soya sauce wingettes and honey ribs. These tasted great even after so much substitution. I baked them for a longer time though. In the end, it comes down to how big you cut your potato chunks into. Adjust accordingly and time it and note it down for future use.

    This is also from WokkingMum.

    3 large washed potato, skin on, cut in chunks
    5 cloves of garlic, lightly crushed
    1 tablespoon Olive Oil
    1 tbsp melted butter
    2 teaspoon dried mixed herbs
    A pinch of Salt
    Dashes of black pepper

    Mix everything well in a Pyrex casseroles.
    Roast for 200°C oven for 75 mins or till potatoes are tender.
    Remove every 15 mins to give it a stir so potatoes at the bottom of the dish are roasted as well.
    Sprinkle additional salt and pepper to taste and stir before serving.

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    BBQ Pork Ribs

    As ugly as it seems, they are good when paired together and tasted awesome. You see a pile of black gravy because I didn't wanna waste the goodness and drizzle it all over the ribs.

    I don't wanna compare mine to WokkingMum's because she is God-sent. I used the exact recipe and used less ribs. Only 400g, hence the excess gravy. But they went down really well with the Baked Potato Casserole. I won't do this often though because it requires a lot of step and I think this is pretty time consuming, really.

    500g meaty pork ribs, slightly fatty preferred (I would have used more than this judging by the amount of gravy I have, probably will use 600g)
    5 tablespoon light soya sauce
    4 tablespoon sugar
    1 tablespoon honey
    3 tablespoon Chinese Cooking Wine
    2 tablespoon vinegar
    2 tablespoon Tomato Sauce
    400ml Water

    1) Blanch ribs and combine the rest of the ingredients in a large pot.
    2) Add blanched ribs to all ingredients combined.
    3) Bring to a boil and reduced to a simmer.
    4) Simmer for 90mins.
    5) Remove ribs and set aside.
    6) Continue to boil the sauce till it's reduced by half and to a thick consistency. (I ACTUALLY MISS THIS STEP TOTALLY!)
    7) Place ribs in a foil wrapped baking tray.
    8) Spread the sauce on the ribs and baked for 10 minutes at 150°C (preheated oven!).
    9) Bring out ribs to spread with more sauce.
    10) Return to bake for another 10 minutes.
    11) Turn the ribs over, spread sauce on it and bake for another15 minutes.
    12) Spread sauce again half way through the baking.
    13) Remove and serve.

    You know what? The next time I do this, I will just do everything until step 4. Then I will remove it and dish it up. It's stil cooked anyway right?

    Let you guys know if I ever experiment this way!

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    Grilled Basa Fillet with Mashed Potato & Gravy

    My fellow housemates and me had this a couple of weeks back. I just couldn't find the time to post it. In fact, I have so many posts waiting in line for me to show you guys. Like today alone, I spent the whole day in the kitchen preparing for tomorrow's BBQ session. I did 3 different marinades for 5kg of chicken wings. I also marinaded two different meat, lamb and chicken for satays. Finally, I made honeydew sago dessert. It's the fastest, cheapest and a big hit among everyone. I shall save that for another day, Right now, trying to catch up with so many belated posts. Probably will be back on track when exams are over!

    Now you don't see the fish.....

    Now you do!

    I have them laid on a bed of lettuce. Beatiful and taste as good as it look.

    Recipe time! I got the fish recipe from WokkingMum (yes, it's her again!). This is a grilled basa fillet with garlic mayonnaise sauce. Simple, fast and awesome! I used the grill mode to get the brown bits on the fish.

    Start off: Preheat oven to 200°C.


    3 fish fillets, washed and gently salted and peppered.
    Lightly oil them on both sides and place them on a baking tray lined with baking paper.

    Mix together and spread over fish:

    3 tsp garlic blend
    2 tbsp mayonnaise
    1/2 tsp extra virgin olive oil
    Pinches of salt

    Bake in preheated oven for 15mins or until cooked.
    Place on bed of lettuce.

    As for the mashed potato, I've adapted the mashed potato recipe from Exclusively Food's Shepherd's Pie (I omitted the cheese). I love the mashed potato. I used a mixer to get the fluffy smooth texture. Do not overbeat though else you'll end up with gluey potato.

    1kg Red Desiree Potatoes, peeled, halved, boiled for 30mins until softened
    50g butter
    Salt to taste
    1/2 cup milk (125ml)

    Just mix everything together with help of an electric mixer. I've tried with fork and it worked too. It took me longer though. Refer to this video. I love how he explain things. When I first started off cooking, things like mashed potato could be a hard task. But now, I could proudly say I'm an expert!

    As for the sauce, I've come up with one on my own with reference to I followed strictly and used:

    2 tbsp chicken fat
    2 tbsp plain flour

    I add that to a non-stick pan to form roux and add in 1 cup of homemade chicken broth. I then added in salt and pepper to taste and pour them over the mashed potato. They thicken up really quickly so be sure to watch it else it might burn.

    I've tried everything here, the fish, the mashed potato and the gravy at least 3 to 4 times each so you can be assured these really work!

    Finally, for after meal dessert, I served this with my molten lava cake (came out so good, too tiny to be filling for everyone!). Such a nice dinner. I'm so good with western food rather than Asian food, really. I could think of a million combination with western. And they always taste so good, mmmmm.....

    Okay, good night everyone! Can't wait to attend my friend's graduation tomorrow and enjoy my BBQ with housemates and landlord!

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    Fried Radish Cake I (Cai Tow Kuay)

    I honestly think I'm very good to have actually made these. Sometimes, cravings do crazy stuff to you. You want it so badly that you actually start churning out fantastic stuff that you never once thought you would ever be able to do.

    This is a lot of work and I did this one fine Saturday some time back. It took up all my time that by the time I wanna snap photo, I was either too tired or my hands were busy and oily.

    I randomly used cocoa@Recipes's recipe for this. All was alright, it's just that my batter contain a lil' too much water. Apart from that, a point to note is that the steamed carrot cake hardens upon cooling so DO NOT TRY ATTEMPTING TO CUT IT EVEN WHEN IT'S WARM!

    I made so much mess really. Even, the next day itself when I was about to fry individual servings, I made such mess cuz I just couldn't juggle so many things at one go.

    Make sure wok is hot, make sure oily enough, make sure add 1 tbsp prepard cai poh and the chili paste and a lil' sugar/ salt to taste and also add spring onion, corinaders for garnish and beaten eggs yada yada yada....

    We even triggered the house smoke alarm cuz it was just way too smoky even with the kitchenhood ventilator spinning at maximum! Disastrous!

    In the end, when we finally settled down to eat, when I popped the first bite into my mouth, I realized I was being such a whiner, such a baby. it tasted so good that all our efforts were paid off. Seriously.

    I would do this again, provided I have the time and people to help me out. With washings and frying and getting organized is the key. Make sure you have cai poh, seasonings, sambals, spring onions, beaten egg and coriander all easily reachable.

    I totally love this!

    This one serve 5 people:

    Prepare the caipoh in advance:

    Soak 200g minced caipoh in water for 30 min to reduce the saltiness.
    Squeeze out excess water and heat a wok with little oil.
    Fry the caipoh with minced garlics (I used 7 tsp of garlic blend) on medium heat for about 10mins until fragrant.
    Add in 1 tsp of sugar and continue frying for 5mins.
    Remove and set aside and chill in fridge overnight until ready to use.

    300g Rice Flour
    1 Radish (abt 9-inch long), shred and have water squeeze out and reserve
    1.2 litre water (use all water from shredded radish and top up until the amount called for)

    In a pot, place together water, shredded radish and rice flour and mix it thoroughly.
    Add 2 tsp salt to it.
    Boil the mixture under medium small heat until the mixture becomes sticky (took me 10mins).
    Transfer to a heatproof tray (oiled) and steam on medium-high heat for 30 min. (I use a 11-inch stainless steel tray)
    Remove from steamer and let cool for up to a few hours.
    Store in fridge overnight.

    Cooking: have someone do it for you if you hate stir frying like me. Also have everything organized in bowls for each of the following:

    Radish cake, cubed into tiny pieces
    5 beaten eggs
    Chilli paste (optional)
    Spring onion for garnish
    Prepared Caipoh
    A bottle of dark black sweet soya sauce

    Frying: I fry 5 plates individually.

    You need a very hot wok to fry the cake to prevent sticking.
    Heat 3 to 4 tbs oil, throw in the cake and pan-fry until just brown.
    Add 1tbsp caipoh and fry for a few seconds.
    Then pour in the beaten egg.
    Add dark black sweet soy sauce and finally the chilli paste.
    Throw in a handful of spring onion, off heat and dish up.
    Garnish generously with coriander and serve hot!

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    Braised Potato Wingette

    This is another recipe I've tried from Tazz In The Kitchen. Again, I have to say it was amazing. I usually do not eat the skin of any meat however I made an exception for this because this was just too good for me to missed.

    I dunno bout you guys but I love this. Potato was damn soft and totally absorb the gravy flavour. Yummy!

    3 medium potatoes, quartered
    1 yellow onion, sliced largely
    1 1/4 cup water

    Marinade all the below together for an hour and reserve the marinade liquid:

    12 chicken wingettes
    1 tbsp light soya sauce
    1 tbsp dark soya sauce (might wanna cut down a little cuz mine was way too dark!)
    1 tsp sugar
    1 tsp sesame oil
    1 tbsp cornflour

    1 tbsp dark soya sauce
    1/2 tbsp dark soya sauce
    1/2 tsp sugar

    Saute onions, potatoes and wingettes until onions are transparent (I'm lazy so I do them together!).
    Next, throw in all the marinade liquid and the sauce mixed together.
    Stir fry a lil' more and add water and bring to boil.
    Once boiled, lower heat to minimum setting and simmer for 45mins.

    Serve hot!

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    Beggar Chicken

    The upcoming posts from these onwards are all done sometime back but I just couldn't find the time to post it. Just in case dad and mum are wondering at the rate I am doing studying and cooking/baking, do I have time to manage both?

    The answer is yes I do because you can't say no to good food and nothing satisfy better than making them yourself! I usually do heavy cooking during the weekends. I think it's better than me having to go out and start spending unnecessary money.

    This is an example of what I called heavy cooking. This is real heavy. Took me and my other housemate, Monique a good 3 solid hours only on cooking time itself. That is excluding the time taken to marinade the chicken, stir fry the fillings and roll out the dough. Tonnes of work!

    I used the recipe given by Baking Mum. She got lots of praises for that. Unfortunately, I couldn't salvage the gravy. To my dismay, much was lost and oozes out half way through baking.

    Sigh....I did wrap it with double layer of foils and I couldn't find any lotus leaves so I omitted that. That also it still leaked....

    Taste wise was good though. Meat was so tender and fall off the bone. Filling was great too. It's just too bad the gravy is gone.

    Funny, I baked according to time given and yet I don't get my flour cast burning like the one in Baking Mum though she baked hers for a much shorter time than mine!

    1 whole chicken, about 2kg (I used only 1.2kg chicken)

    Marinade the cleaned chicken with : I marinaded for a few hours.

    1 Tbsp oyster sauce
    1 Tbsp black soya sauce
    1 Tbsp shiaoxing wine
    2 tsp sesame oil

    Stir fry all the below with the seasoning given:

    5-6 dried mushroom, soaked till soft and diced thickly
    1 large carrot, diced thickly
    1 Tablespoon kei chi
    5 shallots, sliced thickly
    3 garlic, sliced thickly

    Seasoning :
    1 tbsp light soy sauce
    1 tbsp sugar
    1 tbsp shiaoxing wine
    1/4 tsp salt
    dash of dark soy sauce
    2 tsp sesame oil

    Make this dough and wrap the chicken with it:

    3 cups plain flour
    1 cup coarse salt
    1-11/2 cups water (Adjust until you get a non-sticky dough)


    Marinade chicken overnight preferably.
    Stir fry the filling and cool it before stuffing into chicken.
    Secure with a toothpick if necessary.
    Wrap chicken with 2 layers of aluminium foil.
    Wrap the parcel with the dough and bake in the following sequence:

    Bake in a preheated oven at 220°C for 75mins.
    Bake in a preheated oven at 180°C for 120mins.

    Crack open the hardened dough, and serve. Make sure not to lose any of the delicious gravy within the package. The only way I could think of is to really wrap your foil layers properly.
    Pinch to seal the dough to ensure no seams are visible so nothing could ooze out.

    Serve piping hot!

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    Lamb Stew & Crusty Bread

    I love this lamb stew is one of the best I ever had really! Recipe courtesy of Exclusively Food. Amanda & Debbie are suck good cooks and bakers! Just in case you are wondering, the picture above is not the completed look of the stew. It was so good that I didn't managed to snap a picture of the final product! The pic above shows us frying the flour-coated lamb chunks.

    Use 1/4 cup plain flour and 700g lamb chunks. Place them together in a resealable bag and shake well to coat. Then pan fry the chunks until golden brown with 1tbsp oil + 1 tbsp butter.

    This one is one big bowl of vibrant coloured vegetables mixture cut into large chunks. In this bowl, I've used more vegetables than what called for.

    Use: (all chopped into approximately equal pieces)

    2 parsnips
    2 onions
    3 carrots
    4 celery stalks
    3 large potatoes

    In a large pot, stir fry the vegetables chunks with 1 tbsp oil + 1 tbsp butter (about 6 mins would do). Remove from pot and in the same pot again, stir fry 2 tsp of minced garlic + 1 1/2 tbsp tomato paste (I used ketchup) for about 30secs. Then add in the pre-cooked vegetables and stir to coat.

    Make sure your pot is large enough.

    In another bowl, combine:
    3/4 cup of passata
    1 dried bay leaf
    2 tsp balsamic vinegar
    Pepper to taste

    Mix in 2 1/4 cup of chicken stock into the passata mixture and pour all of that into the vegetable pot.

    Then, throw in all the cooked lamb and any juices from it into the same pot.

    Bring to boil until you see bubbles all over the surface.

    Cover with a lid and reduce to lowest heat setting.

    Stew for 2.5 hours, stirring occasionally until lamb is very tender.

    After 2.5 hours, remove lid and let it stew 40mins uncovered to reduce sauce.

    Add salt to taste now and serve hot.

    I served this with toasted bread. I use the oven to toast the bread, resulting in very crispy and crusty bread.

    Preheat oven to 175°C and line a baking tray with baking paper.

    Lay 6 pieves of square white bread onto the baking tray and lightly spray it with a lil' canola oil.

    Bake this at 175°C for about 15mins until golden brown.

    Serve with hot stew and repeat the steps if more breads are needed.


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