Fried rice

Ingredient
Overnight cooked rice
1 tbsp of seasoned olive vegetable
1 tbsp of seasoned sliver fish
Chopped French bean
1 egg
Beat the egg into the rice

Method
1) Heat up a tbsp of oil. Stir fry the French bean, add olive vegetable, silver fish.
2) Add in the rice and mixed well.
3) No seasoning required as the olive and sliver fish is already salty.

• 
• 
• 
• 
• 

Christmas Candy - Honeycomb brittle

I saw this recipe and it look easy and interesting so I note it down here and a target candy for this year Xmas.

Honeycomb Brittle

Ingredient
1/4 cup Honey
1 tbsp baking powder
1 1/2 cup sugar
1/4 cup water

Method

1. Coat a 12-by-17-inch rimmed baking sheet with cooking spray.
2. Bring sugar, honey, and water to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-high. Cook, without stirring, until a candy thermometer reaches 300 degrees.
3. Remove from heat, and whisk in baking soda until combined and mixture bubbles. Gently pour mixture onto baking sheet without spreading.
4. Let cool. Break into pieces.

Storage

Brittle can be stored in an airtight container at room temperature for up to 1 week.

This is how it look like from the website. I will update my version of honeycomb soon.

• 
• 
• 
• 
• 

Steam Chicken with Chinese mushroom and salty fish

• 
• 
• 
• 
• 

Clear soup Ramen

• 
• 
• 
• 
• 

Quick Miso Ramen

• 
• 
• 
• 
• 

Sweet and sour fish

Sweet and Sour Fish

Ingredient

400g of red snapper (you can use any fish u like)

cornflour

onion

red bell pepper

Sauce

1 tsp oyster sauce

2 tbsp of SOS chilli sauce

1 tbsp of tomatoes sauce

1 tsp apple cider

1 tsp of sugar

3 tbsp of water

Method

1. Slice the fish into thickness of 0.5 cm and season it with soya sauce, sugar and pepper. Then coat the slice fish with cornflour.
2. Deep the bell pepper for 2 min, set side for stir-fry later.
3. Deep fried the fish in hot oil till it turn slight golden brown. Do not over cook the fish.
4. Set a wok for stir fry. Add one tbsp of oil to the wok, stir fried onion and red pepper.
5. Add the sauce and bring it to boil.
6. Lastly add the fried sliced fish and serve

Note:

I tried making this dish a few time but never did one turn out this good. It is all about the sauce when you talk about the sweet sour fish or pork. Whenever we ordered this dish at Cze Char, I always find the sauce very artificially red. You know the quality of tomatoes or chilli sauce they give is only that of quality. Back home, when you cook for the family. U just wanna make sure it is good for the family member. Although Chilli or tomatoes are not consider the most healthy food but it is inevitable they are a good sauce for cooking.

Here let me introduce you this wonderful SOS chili sauce that I got from Sitiawan. I think it can be easily found in Malaysia, if not at supermarket try neighbourhood herbal shop or provision shop. They should carry it. The SOS chilli sauce is sweet sour and hot! It is much more spicy then the normal Maggi Chilli sauce and it is just taste better. My aunt introduced to me and she called it 海鲜酱 where I dun see why it is call that way as it doesnt taste any seafood at all however we all realised the sauce is very volatile and create alot of wonder flavour from it.

• 
• 
• 
• 
• 

Egg toufu broccoli with egg sauce

Egg Toufu broccoli with egg sauce

Ingredient

2 tube of egg toufu

a bunch of broccoli

1 egg

Sauce

1 cup of stock

a tsp of oyster sauce

1/2 tsp of sugar

1/2 tsp of sesame oil

cornflour

3 slices of ginger

Method

1. Cut the egg toufu into 6 pieces, coat it with cornflour.
2. Prepare a pot of hot oil for frying the egg toufu.
3. Fried the egg toufu till golden brown, set aside for later use.
4. Wash the broccoli, prepare a pot of hot boiling. Sock the broccoli in the hot water for 10 mins.
5. Pour away the hot water that are used to soak the broccoli.
6. Heat up the wok, add oil and ginger. Then add in the broccoli and did a quick fry.
7. Add in stock, oyster sauce, sugar and simmer the veg for 3 min. Add cornflour mixture to thicken the sauce.
8. Beat the egg and add into the sauce, add the egg toufu in and lastly the sesame oil.
9. dish out and serve.

• 
• 
• 
• 
• 

Black Pomfert with sauce

Ingredient

1 black pomfret

Sauce

Ginger - Slice

Spring Onion - Slices

1 tsp oyster sauce

1 tsp soya sauce

1/2 tsp sugar

1/2 tsp sesame oil

5 tbsp stock / water

cornflour

Method

1) Clean the pomfert, coat it with a thin layer of salt and pan fried till cooked. set aside.

2) Heat up pan with oil, stir fried the ginger then spring onion.

3) Add the sauce and bring it to boiled.
4) Once boil, add in conflour mixture to thicken the sauce.
5) Add in the pomfert, dish out the fish and serve.

Note:
If you dun have oyster sauce, it is ok to omit it and cook with soya sauce only. It still taste good.
This sauce can be used for any fish.

• 
• 
• 
• 
• 

Apple cider green chilli

Ingredient
Green chilli
Apple cider
Sugar
Salt
Water

Method
1) Cut the chilli, try using a salad spinner to spin away as many seeds as possible.
2) Boil a pot of water, pour it over the chilli and let it simmer for 1 min. Strain it.
3) Dissolve the 500ml of apple cider and 4 tablespoon of sugar n 0.5 teaspoon of salt together.
4) Pour it over the chilli, once chill keep it in fridge.

• 
• 
• 
• 
• 

Quick n simple curry fillet

Ingredient
1 fish fillet
Curry powder
Salt
Oil

Method
1) Pat dry the fillet. Apply curry powder on the fillet.
2) Heat up the pan n pan fry till cook.
3) Serve with salad.

Fast fish dish for my diet. Delicious n curry powder is consider natural spices. My kids are very much amaze by this dish. They are delightful to know that they can take curry without the need to rush for water.

• 
• 
• 
• 
• 

Mixed vegetable

Ingredient
Lotus root - slices
8 Fresh mushroom
Black fungus
Garlic - slice

Seasoning
Oyster sauce

Method
1) Stir fry the garlic, add lotus root 1st then black fungus and lastly the mushroom.
2) Add half a tbsp oyster sauce. Fry till fragrant and serve.

Note: A simple and fast dish that can be cooked within mins and taste wonderful.

• 
• 
• 
• 
• 

Steamed fish in Hong Kong Style

Ingredient
1 whole fish
Ginger - slices
Spring onion
Coriander
2 tbsp oil

Seasoning
2 tbsp light soya sauce
3 tbsp water
1/2 tsp sugar

Method
1) clean the fish well, place a few stalk of spring onion on the plate. Place the fish on top.
2) Steamed the fish for 10 mins.
3) Discard the fish water, place the fish in a clean plate.
4) Place the spring onion and coriander leave on top of the fish. Heat the oil and pour in top of the fish.
5) Heat up the seasoning n pour on top of the fish. Serve immediately.

Note: Hubby told his mother that the dish taste just like the restaurant way. I brought "金目卢" fish to steam, rbr to check with the fish monger if the fish is from open sea and not from the pond as the pond rear fish has a very strong mud taste. Instead of using 2 tbsp of light soya sauce, I increase it to 3 tbsp as I know my kids love to have the sauce together with the rice.

• 
• 
• 
• 
• 

Egg tarts

Crust

100g cold butter
200g plain flour
50g icing sugar
1/2 egg

Mixture A
2 eggs
50 g fresh / evaporated milk
70g water
50g sugar

Methods
1) Shift flour, mixed butter, icing sugar together. Add 1/2 egg and mixed into a dough. Chill in the fridge for 30 min
2) Prepare Mixture A, strain the mixture to get a smooth egg batter.
3) Divide the dough into small dough of approx 25g and mould into the tart tin.
4) Pour the egg mixture into individual mould.

5) Bake in oven 180 deg for 15-20 min.

Did know making egg tart is actually so easy.

• 
• 
• 
• 
• 

Savory yam and pumpkin kueh

Ingredient A
400g pumpkin
3 tbsp oil
1 tsp chopped garlic
1tbsp chopped shallots
3 tbsp dried prawns, soaked n chopped
100g minced meat
300g yam, cut into thick strips
100ml water

Ingredient B
300g rice flour
5 tbsp tapioca flour
650ml water

Seasoning
1 tsp salt
1 tbsp fish sauce
1/2 tbsp pepper
1 tsp five spice powder

Methods
1) steam pumpkin with high heat until cooked.Remove and scoop out the flesh.

2) heat up oil,saute chopped garlic and shallots until fragrant. Add in dried prawns and stir-fry until aromatic.

3) Add in minced meat and stir-fry until dry. Add in yam, seasoning,water and cook for 3 minutes. Add in pumpkin and B mixture. Cook at low heat,stirring constantly until the mixture has thickened . Remove from heat and pour into a 8'' square tin.

4)Steam at high heat for 45 minutes or 1hour . Remove and leave to cool. Cut into pieces,sprinkle spring onion,red chilli and fried shallots on top. Serve.

• 
• 
• 
• 
• 

Sweet Buns

Ingredient

• 300 g Bread flour
• 300 g Cake flour
• 10 g Active dry yeast
• 6 g Salt
• 250 g Milk
• 2 pcs Eggs
• 120 g Sugar, fine
• 100 g Butter

Methods

1. Mix all the ingredients in the bowl of an electric stand-mixer. Remember separate the yeast from salt and sugar to avoid the dehydration.
   
2. Knead until gluten is fully developed and the dough is elastic, smooth, non-sticky and leave from sides of mixing bowl. Cover with a damp towel and allow the dough to ferment until double in bulk.
   
3. Take out the dough and press out the gas produced during the proof. Let rest for about 15 minutes. Roll out the dough to a thickness of 2cm. Divide the dough into small pieces with a round cookie cutter. Try to divide the dough as even as possible, so that the bread won't come out some part burnt while other part are not even cooked.
   
4. Arrange them in two 10 inch pie pans. Brush the top with whole egg mixture and rest for about 15 minutes.
   
5. Preheat an oven to 180C/350F. Bake for about 10-12 minutes. If desired, dip the bread with maple syrup, condensed milk, or chocolate sauce, or simply just with milk.

Wanted to try this. Taking recipe from http://schneiderchen.de/323Coin-Bread.html

• 
• 
• 
• 
• 

Avocado Icecream

Avocado Ice cream by Alton Brown

3 medium Avocado
1 tablespoon freshly squeezed lemon juice

1 1/2 cup of milk
1/2 sugar
1/2 cream


Method

1) Peel and pit the avocados. Add the avocados, lemon juice, milk, and sugar to a blender and puree.
2)Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine.
3) Place the mixture into the refrigerator and chill until it reaches 40 degrees F or below, approximately 4 to 6 hours.
4) Process the mixture in an ice cream maker according to manufacturer's directions. However, this mixture sets up very fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.

• 
• 
• 
• 
• 

Pão de Queijo / Brazilian Cheese Bread

Ingredients

1 egg*
1/3 cup olive oil
2/3 cup milk
Scant 1 1/2 cups (170 grams) tapioca flour
1/2 cup (66 grams) grated cheese
1 teaspoon of salt (or more to taste)

Special equipment recommended:

One or two mini muffin tins. Mini muffin tins are about half the size of a regular muffin pan. The muffin openings are about 1-inch deep, and 1 3/4 inch wide at the top

Method

1 Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.


2 Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes. Eat while warm or save to reheat later. Enough batter for 16 mini muffin sized cheese breads.
Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.

• 
• 
• 
• 
• 

Zebranana mini cake

Ingredient
2 large eggs
2 bananas - mashed
125g castar sugar
125ml milk, at room temperature
125ml vegetable oil
1/3 teaspoon vanilla essense
150g plain flour, shifted (scoop out one 1tbsp from it & put aside) 1/2 tbsp baking powder
1tbsp dark cocoa powder



Steps:
1. Combine flour & baking powder in one bowl.
2. Combine egg & sugar in another bowl & beat until colour turns light & creamy.
3. Add in milk, oil & vanilla essense and mix well.
4. Add in the flour mixture into wet mixture.
5. Divide the mixture into 2 equal portions.
6. Keep one portion plain, add in the remaining 1 tbsp of flour & mashed banana & mix well.
7. Add cocoa powder into another and mix well.

Creating the Zebra strip
Scoop 1 spoon of plain batter into the middle of the cupcake, then add another spoon of cocoa batter onto the center of the plain batter. Keep repeating the same process until the batter reached 3/4 of the cup.

• 
• 
• 
• 
• 

Shepherd's Pie

I wanted to made shepherd's pie as I am going to have this dish for a special occassion so I better master it 1st.

Understand that the main ingredient for the pie is beef or mutton but that is not the kind of meat that my family will usually take so I need to change it to chicken and vegetable to go with it.

Looking ard for some good recipe to work on.

http://www.taste.com.au/recipes/2335/classic+shepherds+pie
http://simplyrecipes.com/recipes/easy_shepherds_pie/
http://www.foodnetwork.com/recipes/rachael-ray/30-minute-shepherds-pie-recipe2/index.html

• 
• 
• 
• 
•