Sea cucumber with mushroom and pig stomach stew

Ingredient A

400g pig stomach

6 dried mushroom, soaked till soften

200g sea cucumber

200g long cabbages

1 tsp chopped garlic

1 tbsp shaoxing wine

Cornstarch solutions for thickening

Ingredient B

50g fresh ginger (flatten)

1 whole garlic

3 star arises

600ml water

Seasoning

1 tbsp oyster sauce

1 tbsp light soya sauce

1 tbsp dark soya sauce

7g rock sugar

Method

1. Mix pig stomach with 2 tbsp tapioca flour and 1 tbsp salt, rub it all over and rinse, then blanch in the boiling water for 10 min. Remove, drain well, clean it and keep aside.

2. Pour water into a pot, add in. Infrdient (B) and seasoning, bring to the boil. Place in pig stomach and mushrooms. Cover, simmer over low heat for approx 40 min, or until pig stomach is tender and the flavor has been absorbed. Remove the pig stomach and mushrooms, cut into slices and leave aside.

3. Cut long cabbages into slices, blanch in the boiling water until cooked. Remove, squeeze out excess water.

4. Arrange pig stomach mushrooms in a deep bowl alternatively, then spread long cabbages in the centre until full. Next, add in stock from method 2., steam in the preheated steamer over high heat for 25 mins. Remove from heat, invert onto a serving platter.

5. Heat up 1 tbsp oil in the hot wok, sauté chopped garlic until fragrant. Pour in 2 bowls of stock from method 2, add sea cucumber, simmer for 10 min. Next, thicken the gravy with cornstarch solutions and splash in shaoxing wine. Remove from heat, spoon gravy over to the pig stomach and mushrooms. Server hot.

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Water Prawns with Fermented Black Bean 鼓椒生虾

Ingredient

400g fresh water prawns

1tbsp chopped ginger

1tbsp chopped red chillies

1tbsp fermented salted black bean

1tbsp salted bean paste

1tbsp shaoxing wine

30g chopped spring onions

Seasoning

1tbsp oyster sauce

1/2 tsp chicken stock powder

1tbsp sugar

Method

1. Rinse the prawns, pat dry. Deep fry in the hot oil over high heat until cooked and golden in color. Remove and keep aside.

2. Heat up 2 tbsp oil in the hot wok, sauté chopped ginger, chilies, salted black beans and bean paste till fragrant. Add in seasonings, stir fry until aromatic.

3. Add in prawns and chopped onions, stirring constantly over high heat until well combined. Lastly, splashed the wine. Dish up and serve hot.

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Kuih Kodok

Ingredient

1 banana - mashed

1 tbsp flour

1 tsp rice flourish 

1/4 tsp baking powder

1 tsp sugar

pinch of salt

1/4 tsp vanilla extract (optional)

Method

1. Combine everything in a bowl to form a thick batter.
2. Heat a pot of hot oil for frying. 

Afternote : 

The rice flour is a must because it give the fried dough a certain crispiness at the edge. I did add a dash of vanilla extract cos it bring out the banana flavour better. Banana and vanilla goes very well together but please use good quality vanilla extract. 

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Which part of a cow should you cook??

http://www.businessinsider.sg/beef-cuts-chart-2014-10/#.VD3uUhmwrqB

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Rendering Lard

Ingredient

1kg of leaf pork fat
1/4 of water

Cut the pork fat into square add water and render with small fire till there is no bubble.

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蒸眉豆糕

Ingredient

300g 眉豆 - soak overnight or 12 hours
100g dried shrimp - soak till soft
280g minced pork
100g shallot
minced garlic

300g rice flour
5 tbsp tapioca flour
650ml water.
Mix all together n set aside.

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

Method
1. Heat a wok to fried the shallot over low fire till cripsy.  Take up and set aside.
2. Using back the same oil. Fry the garlic and add in minced meat and cooked till it was cooked. Take it out n set aside.
3. Stir frily the dried shrimp till fragance then add back the minced pork and 眉豆.
4. Add in all the seasoning and n stir fry to mix well.
5. Add in the rice flour mixture n continue stirring till the mixture form into lump. Off the fire immediately.
6. Prepare a tin. Line the mixture and flatten it.
7. Steam on high fire for 1hr.

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Baked shrimp paste chic wings

Marinade:

1.5-2 tbsp Shrimp Sauce (own preference)

1 tbsp Sugar (own preference) 

1 tbsp Shaoxing Wine

1. Marinate 18-20 wingettes preferably overnight or at least 4 hours. 

2. An hour before baking, coat the marinated chicken wings with 0.5 cup flour, 1 tsp baking powder & 1/4 tsp baking soda. Place wings in a single layer on a prepared rack to air-dry. 

3. Brush some olive oil on the wings just before baking. Bake the wings on the rack over a baking sheet at 200 deg for about 20-25 mins (depends on your oven) until the wings are crispy, turning once halfway.

Note:

1) I'm using Fine Shrimp Sauce from Lee Kum Kee, adjust the marinade accordingly for other brand.

2) The Shrimp Sauce is rather salty, please adjust according to your preference.

Hope you & your family like it :)

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Buah-Keluak Ayam

Buah-Keluak Ayam - Recipe Adapted from Mrs Lee’s Cookbook

1 chicken, cut into small pcs

300gm pork rib bones, in small pieces

20 Buakeluak, scrubbed & washed clean, soaked for 5 days, change water daily

8 rounded tbsp tamarind add 1.5 litres water, strained and use liquid only

3 tbsp sugar 

2 tbsp salt 

Oil for frying the Rempah

Rempah – pounded finely together

12 slices lengkuas

½ thumbsize pc of turmeric

6 candlenuts

30 shallots

10 red chillies

1-1/2 tbs blachan

Add in

1 tsp coriander powder

1 stalk lemon grass – bruised

Preparation of Nuts

Make a small opening by chipping away the smooth portion of the nut

To cook

Heat pan till hot, add cooking oil, stir fry rempah till fragrant and oil separates from rempah.

Add in pork bones and chicken, mix thoroughly till liquid has reduced. Add nuts, fry for 2-3 minutes.

Add tamarind liquid and seasoning and simmer for half an hour.

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菜干汤

Ingredient

Dried vegetable

pork rib

dried octopus

dried oyster

Method

1. Soak the dried vegetable and wash away all the dirt.

2. Blanch the pork rib

3. Add all the ingredient into the pot and boil.

Afternote:

The 1st time trying this soup was at hubby's paternal grandma place. It was really delicious and I never came across the dried vegetable to make soup. It is very easy to make and dried vegetable is easy to get as well. 

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Deep fried pork belly with fermented bean curd extract from UMag

Ingredients

500g pork belly

2 tbsp flour

Marinade

1egg

1 PC fermented bean curd

1 tbsp fermented beancurd juice

1/2 tsp MSG - I dun used

1/2 tsp sugar

1/2 tsp bi soda

1/4 tsp salt, a little minced onion

A little minced garlic

A little cinnamon powder

Method

1. Cut pork belly into pieces and wash clean. Marinate for 6 hours. 

2. Add flour to marinated pork belly and mix evenly.

3. Deep-fry over medium heat till golden brown.

Cooking tips.

Add some Chinese wine to the marinade for better flavor.

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Ham-and-Cheese Waffles by Bon Appetit

Ham ‘n’ Cheese Waffle – inspired by Bon Appetit Recipe
Yield: 6 whole waffles

Ingredients:
1 3/4 cup flour
2 Tbsp sugar
1 Tbsp baking powder
2 lg eggs
1 3/4 cup milk
1/2 cup melted butter, cooled
5 slices of ham, chopped
3/4 cup mozzarella cheese, shredded

Preparation:
In a large mixing bowl combine all wet ingredients together.  Beat until all wet ingredients are well blended.  Slowly add in the flour, sugar and baking powder and stir until everything is coated, but don’t over mix.

Add some of the mixture to a hot greased waffle iron and top with the strips of ham and cheese.  Cook until golden brown and the mixture is no longer a wet dough.

You can top with powdered sugar or syrup.

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Cincalok with Sliced Pork extract from UMag

Ingredients

500g pork belly

Marinade

1tsp cornstarch powder

1tsp MSG

1 tsp sugar

A little huadiao wine

Sauce Ingredients

1 tbsp huadiao wine

1tbsp cincalok

1 tsp sugar

1 tsp minced garlic

A little MSG

Method

1. Slice and wash the pork belly. Marinate evenly.

2. Steam for 5 mins and pour away the excess water.

3. Mix sauce ingrdients together.

4. Pour sauce ingredients on top of the pork belly and steam over low heat for additional 5 mins.

Cooking Tips

Add more garlic to conceal the fishy smell of cincalok.

Afternote : I do not use MSG for most of my dishes, you can replace MSG with oyster sauce for more flavors. 

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Pão de Queijo / Brazilian tomato Cheese Bread

Pão de Queijo / Brazilian Cheese Bread

Ingredients

1 egg*
1/3 cup olive oil

1/3 pasta sauce
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.

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豆鼓肉酱

Ingredients
300g minced pork （30% fats and 70% meat)
20g minced garlic

3 stalks of spring onion - chopped
30g of fermented black bean (豆鼓)
450ml of water

Seasoning
Soya sauce - 40cc

Rice Wine - 1 tbsp

rock sugar - 1 tsp

METHOD

1. In a hot pan, fry the garlic and black bean then add in the minced pork. Cook till the meat turn white. 

2. Add in the seasoning then the water lastly add in the spring onion.
3. Stew the minced sauce for 15 min. Dish out and serve.

After note:

I love fermented black bean豆鼓, I got those that doesnt come with salt so the sauce does not turn out salty. This sauce goes well with rice alone cos my husband who doesnt fancy meat sauce has many serving. My daughter likes it. She asked for more sauce but I like to thicken the sauce a little to make the sauce more watering. 

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鱼香肉酱

Ingredients
300g minced pork （30% fats and 70% meat)
5 cloves of garlic - minced

3 stalks of spring onion - chopped
700ml of water 

Seasoning
Sugar - 1 tbsp

Soya sauce - 1.5 tbsp

Rice Wine - 1.5 tbsp

hot bean paste (辣豆瓣酱）- 1.5 tbsp

METHOD

1. In a hot pan, fry the garlic and the spring onion then add in the minced pork. Cook till the meat turn white. 

2. Add in the seasoning then the water.
3. Stew the minced sauce for 50 min or the sauce thicken and lesser.

After note:

辣豆瓣酱 has a spicy and fermented toufu 腐乳 taste. Those who doesnt like the 腐乳 taste may not like it but those who doesnt mind will find the sauce quite appealing. Using this meat sauce as a base for another dish is great. Unless you like the taste very much else I would not want to go with rice alone. 

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南部滷肉

Ingredients
600g minced pork
150g pig skin
80g shallot
15g garlic
collagen soup base 1000ml

seasoning
white pepper 1/4 tsp
150ml soya sauce
3 tbsp sugar

METHOD
1. Heat a pot of water, cook the pork skin for 20 min. Chopping into small dices.
2. Heat oil, add minced shallot and garlic and fried till golden using small fire. Dish out.
3. Using the oil, cook the minced pork till the meat is cooked.
4. Add the cooked shallot and garlic then add all the seasoning into the pork.
5. Add 1000ml of collagen soup base from the pork skin into the minced pork.
6. Add in the chopped pig skin.
7. Cook in a cover pot for 90min or when the sauce thicken.

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Raddish Cake by Rebecca Lynne Tan at Sunday Times

Ingredient
1kg white radish
75g dried shrimp
40g wheat flour
80g corn flour
40g plain flour
150g rice flour
1.2l water, divide in 2 portions of 600g each
200ml cooking oil
150g preserved Chinese sausage - sliced thinly or diced
15h salt
30g sugar

METHOD
1. Peel and  shred the radish. Set aside.
2. Soak the dried shrimp in water for abt 10min. then drain and roughly chop into snall pieces.
3. Combined the wheat, corn, plain, and rice flour with 600ml of water. set aside.
4. Heat the oil on high heat. Add shrimp and preserved sauages.
5. Add the remaining 600ml of water into the pan, follow by the shredded radish. Add salt and sugar, and mix gently. Bring to boil.
6. Stir in flour mixture, then add it into the pan. Keep stirring the ingredients in the pan until the mixture begin to thicken n come together. abt 5 min.
7. Once thicken, take the pan off the heat. Scoop the mixture into a try that id 30cm by 20cm. Spread evenly, then steam for 40 mins.
8. Once done, leave it to cool and rest for at least 5 hours. Store in the fridge.
9. To serve, cut inyo square or rectangles and pan fry. 

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南乳酥

材料：春卷皮一包

馅料：鸡蛋2粒，

南乳2片，

南乳汁2大匙，

白糖5大匙（我用4大匙），

水100ml（喜欢浓郁一点的可以不加,我没有加）全部搅拌在一起知道唐全部融化

做法：取一张春卷皮，抹上馅料，铺上一张春卷皮，再抹上馅料，再铺上一张春卷皮。把铺好馅料的春卷皮切除适当的大小，入热油里炸到金黄，即可捞起滤干油份。稍凉后，装入罐子里密封即可。

P/S:因为有糖的关系，所以很容易焦，加上不是很厚的关系，很快就好了，炸的时候千万别跑开。

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Melt in the mouth Pineapple tart

Melt in the mouth Pineapple tarts by Table for 2... 

• 250g salted butter
• 75g sugar
• 170g cream 
• 50g cream cheese
• 3 egg yolks
• 400g cake flour
• 30g corn flour

Method

1. Cream butter, sugar and cream cheese together
2. When it come together pour in cream and whip in medium speed till it turn creamy.
3. Beat in egg yolks for 1 min.
4. Sift both flour together and mix half of the flour into the buttery mixture. Mix in low speed until it comes together and pour in the remaining flour until it comes together. Do not over mix. 
5. Allow the dough to sit for minimum 10 min before rolling out. 
6. Bake in the oven of 180c for 15-20 min.

Afternote: This is one of the best crust dough for pineapple tarts. I made it in 2012 and I switched back to phoot huat recipe in 2013 cos the ingredients are more expansive. However, I decided to go back to his recipe again. 

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Peanut biscuit

Recipe by Catherine chia

170g peanut butter 

70g sugar

1/4 tbsp salt

90g Peanut oil

210g cake flour

20g corn flour

1/2 tbsp baking power

Egg for brushing

Method

1) Mix peanut butter, sugar n salt. Add in the flour portion by portion. Add oil slowly n mix well.

2) rest the dough for 20 min.

3) Bakein the oven for 170 deg c 15 -20 min. Or 150 deg c for 20min.

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豆腐饼

250g flour

70g sugar

100g soft bean curd

1 egg

30g black sesame seed

Method

1) Mix all together.

2) Rest for 30 min.

3) roll into thin sheet cut into 1" x 3"

4) deep fry till golden brown. 

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