Monday, 28 September 2015

Family Fruit Cake












Fruitcake is one my family favourite cake. So I often bake it when someone in the family craves for it. I found this recipe on a Big Sisters mixed fruit box many many years ago. Have been using this recipe since. The mixed fruit is soaked in brandy and leave aside for nearly a week. The longer you soaked the fruits the better. Some bakers even soaked the fruits months before Christmas. Orange juice can also be use to soak the fruits if for any reasons you cannot take liqueur.


Family Fruit Cake.  

Ingredients:

300gm mixed fruits.          
2-3 tbsps of brandy or whisky ( or more /soaked the mixed fruits for overnight or a week).  
230gms plain flour.        
60gms self raising flour
230gm butter.                  
230gms light brown sugar.      
1 tbsp dark jam or marmalade.  
4 eggs.                        
2 tsps vanilla essence  

 Method:
Cream butter and sugar till light and fluffy.
Add the jam and vanilla essence. Beat again. Add in the eggs one at a time.  
Whisk until eggs are combined into mixture.
Scrape down the sides of the bowl.            
Alternately add in flour and fruit mixture until both are used up.
Place mixture into 2 lined loaf tins and bake for 45- 1 hour at 160° depending on your oven.
20- 25 minutes into baking cover with a piece of foil to ensure even cooking on the top.

Monday, 21 September 2015

Prata Otah Puffs




These otah puffs uses frozen roti prata.  Very good sustituite if you run out of puff pastry. Can also used readymade otah to make this puffs.

Ingredients:
 
3 pcs frozen roti prata
200 gms otah paste
1/2 egg beaten , for eggwash

Method: Thaw roti prata for 10 mins.



                Cut roti prata into half. Scoop 1 tbsp otah on one side and fold the other half into a triangle shape.


                Use a folk to seal the edges.
                Place on a greased baking tray and bake at 180° for 20 - 25 mins or until golden brown.



Note: The recipe for the otah can be found on my blog.

Sunday, 20 September 2015

Penang Achar



Achar is a popular pickled vegetable in Singapore. The main ingredients are cucumbers, carrots and pineapples. Sometimes cabbage and long beans are added. My recipe uses only 3 ingredients and this is a recipe I learnt from Mdm.Ho my cooking instuctor from the CC. It's a very simple recipe to do and you can modified the recipe to your own taste by reducing the vinegar and sugar. You can have it with rice or porridge. Keep it in sterilized bottles in the fridge to enjoy, anytime you want.

Penang Achar

Ingredients:

2 cucumbers
I pineapple
2 carrots
300gms of cauliflower or long beans/ cabbage

Method: Cut the cucumber lenghtwise and cut out the seeds.
                Cut into 1 inch sections. Peel the carrot and cut into 1 inch sections.
                Skin the pineapple and cut into sections. Marinade the cucumbers and with 1 tsp salt.
                Leave aside for 30 mins. After 10 mins wash away the salt and pat dry with paper towels.
                 Fry rempah mixture in 2 tbsp oil until oil seeps thru.
                  Turn off the fire and add in 100 ml vinegar, 50ml water and 5 - 6 tbsps of sugar.
                   Stir mixture to combine. Add in the blanch vegetables, pineapples and stir to combine.
                    Add in 100gms ground peanuts and 50 gms sesame seeds. Mix well.
                     Leave aside for a few hours or overnight before consuming. Keep refrigerated.







 Ingredients for Rempah:

1 onion
4 cloves garlics
3 buah keras
2 slice galangal
1/4 tsp tumeric powder
1 tsp toasted belachan
5 tbsps ground chilli

Method: Blend ingredients in a blender till fine.
                Add in some water to blend smoothly..

Thursday, 17 September 2015

Steam Fish with Soya Sauce



This is a very simple steam fish recipe. My father is a Teochew so he will always have steam fish with his porridge. On the other hand the rest of the family don't like bland steam fish. So this recipe is a favourite. The soya sauce really goes well with a bowl of hot steaming rice.


Steam fish with soya sauce

Ingredients:

1 grouper (600gms)
4 slices of ginger
2 stalks green onion (sectioned)
2 tbsp cooking oil

Method: Scale and clean the fish. Transfer the fish to a plate.
                Place 1 sectioned stalk of spring onion and ginger on the fish.
                 Steam the fish over medium heat for 15 - 20 mins.
                 Remove the ginger and spring onions and pour away the water.
                 Transfer the fish to a serving plate and top with the remaining spring onion.
                  Pour the soya sauce mixture on the steam fish.
                   Heat up the oil and pour over the fish. Serve hot with rice.
               

Soya Sauce Mixture

250ml water
2 tbsp light soya sauce
1 tsp sugar
1/2 tsp chicken powder
1 tbsp oyster sauce

Method: Mix all ingredients in a pot and bring to a boil.
               Let the mixture cool.

Sunday, 13 September 2015

Spiral Skin Sardine puffs




Curry puffs is a favourite snack here in Singapore. There's a normal skin curry puff and a spiral skin curry puff. Spiral skin curry puffs are very crispy because of the many layers skin. The skin is made up of a water skin and a oil skin. Both are combine and roll into a layer pastry akin to puff pastry. Today I'm making sardine puffs instead of curry puffs using canned tomato sauce sardines. The recipe I' m using is from a blogger Nasi Lemak Lover.




http://nasilemaklover.blogspot.sg/2011/09/spiral-curry-puff.html?m=1



Sardines filling

1 can tomato sauce sardines
3 tbsp sambal chilli
1 large onion, sliced

Method: Heat up 1|2 tsp oil and fry the onions till soft.
               Add in sardines and sambal and stir to combine.
               Dish up to a plate and let it cool.

Tuesday, 8 September 2015

Taucheo chilli pork ribs



This is another of my mom's recipe. The original recipe is for the pork ribs to be steamed. Since i like soft melt in the mouth pork ribs, i braised the pork ribs instead. Really good with a steaming hot bowl of rice.

Tauceo chilli pork ribs

Ingredients:

500 gms soft bone pork ribs
2 red chillies
4 cloves garlics
1 tbsp black soya beans ( Tiger brand)
2 tbsp plum sauce
2 tbsp light soya sauce
1/4 tsp salt/ 1/2 tsp sugar


Method: Blanch the pork ribs and washed till clean.
               Put the garlics, chillies , light soya sauce and black soya beans in a blender.
               Blend till fine and transfer the sauce to a bowl. Add in the plum sauce, mix well.
               Add in the pork ribs and let it marinade for 1 hour. (The longer the tastier the pork ribs)
               Cook the pork ribs in a stainless steel pot for 1 hour or till pork softens.
               Add in the seasonings. Turn off the fire.
               Serve hot with rice.





Note: Check after 1/2 an hour, if water evaporates add in more water to continue cooking the ribs..



Monday, 7 September 2015

Sweet and Sour fish fillets



Most Sweet and Sour dish uses the same sauce. The main ingredient can be fish, meat or even brinjal can be made into a sweet and sour fish. For this fish recipe I will be using canned pineapples juice to add to the gravy and using cubed pineapples together with the other cubed vegetables.

Ingredients: 500gms boneless fish fillets
                      100gms green capsicums, diced
                      1 onion, diced
                      Some cubed pineapples
                      1 tomato, diced
                      100 gms deseeded cucumber, diced

Gravy:  5 tbsps tomato sauce
             1 tbsp sugar
             1 tbsp light soya sauce
             1/4 tsp pepper
             1/2 tsp sesame oil
             1/4 tsp salt
             100 ml canned pineapple juice
              50 ml water

Mix the above ingredients together and leave aside.

Method for the fish: Cut fish fillets into strips and marinade with 1/4 tsp salt , 1/4 tsp pepper and 1/2 an egg white . Set aside for 1/2 an hour.
                Coat fish with tapioca flour and deep fried till golden brown.
                 Heat 1/2 tsp oil in a pan and fry the onion , then add in all the vegetables ingredients to fry.
                 Fry for a min and add in gravy
                 Stir to combine and let the mixture comes to a boil. Add in fried fish.
                  If you like a drier dish, mix in a cornstarch solution and mix till dish is dry.
                  Dish up onto a plate and garnish with spring onions and cut chillies.
           

Saturday, 5 September 2015

Bubur Cha Cha





Bubur Cha Cha is a colourful dessert popular in Singapore. My Peranakan mom used to cook this dessert for us when we were young. Sweet potatoes and yam are the main ingredients serve in sweet coconut milk. The cutting of the sweet potatoes and Yam must be diamond shapes. The colourful bits are made from tapioca flour. Nobody can resist a yummy lemak, coconuty dessert.

Bubur Cha Cha

Ingredients:

500gms sweet potatoes
300gms yam(Thai)
150 gms sugar
1/8 tsp salt
2 pandan leaves
500 ml thick coconut milk
2 cups water

Method: Peel and cut sweet potatoes and yam into diamond shape and steam.
               Steam over medium fire for 15 - 20 mins.
              Set aside to cool.
              Bring water to a boil together with pandan leaves
              Add in the thick coconut milk and sugar and salt. Switch off the fire when the coconut bubbles at the sides of the pot.
               Add  the steam  sweet potatoes and yam into the coconut milk or serve individually as desired.







Tapioca bits

Ingredients:  150 gms tapioca flour
                        100 ml boiling water
                         Colourings

 Method: Pour  boiling water bit by bit into tapioca flour and use a wooden spoon to mix ( not too much water, mixture should be like breadcrumbs)
              Use your fingers and hand to knead into a dough.
              Add desired colouring to the dough. Roll dough into a strip and use a scissors to cut into triangle bits. Boil water in a pot and boil the tapioca bits. Remove when they floats to the top. Soak in a bowl of cold water to prevent from sticking together.

Thursday, 3 September 2015

Hae Bee Hiam




Hae Bee Hiam or Spicy dried shrimp  is a nyonya and favourite recipe that I cooked most of the time. It's a base for so many dishes like haebeehiam long beans, haebeehiam ladies fingers, laksa and sambal kang kong . It can be serve with rice, porridge and even for sandwiches.

Hae Bee Hiam

Ingredients:

20gms dried chillies (soaked in hot water)
200 gms  dried prawns   (soaked )
1 large onion (sliced)
4 cloves garlics
1 tsp belachan

Method: Blend the chillies, garlics, onions and belachan.
                Blend or chopped the dried prawns.
                Heat 2 tbsps oil in a pan and fry the chillies first.
                Fry until oil seeps thru then add in 1/4 tsp salt, 1 tsp sugar and the dried prawns and continue to fry until dry over a small fire.
                At this stage the hae bee will all separate and not clump together.
                Then it's time to turn off the fire and let it cool before storing into sterilised bottles.
                (Add  more oil to fry if you think it's too dry)




Wednesday, 2 September 2015

Stir fried hairy gourd with Tanghoon / '大姨媽嫁女'.




This is a classic Cantonese dish that survive for so many generations. Jit gwaa or hairy gourd is julienned and cook with dried prawns, taupok and tanghoon. It's serve together with rice for lunch or dinner.

Ingredients:
                    1 hairy gourd ( 750 gms)
                    50 gms dried prawns (soak)
                    4 tau bin or cube taupok
                    50 gms tanghoon
                    150ml - 200ml water
                    2 cloves garlic (chopped)

Method:  Peel the hairy gourd. Slice and julienned.
                Slice the taupok thickly. Wash the tanghoon and leave aside.
                Heat up 1/2 tsp oil in a pan and fry garlics follow by the dried prawns.
                 Saute till fragrant and add in the hairy gourd and sliced taupok.
                  Stir till combine and add in water. Cook over small fire till hairy gourd are soft.
                   Lastly add in tanghoon, salt to taste and turn off the fire.
                   Serve with rice or porridge.


Note: Choose hairy gourds that are bright green in colour and with a light layer of hair.