Friday, 30 December 2016

Arrowhead Crisps


This is a favourite  snack that is seen only once a year during CNY. It's so much cheaper if you DIY. It's very addictive and you cannot stop eating once you start.


These Arrowhead or Nga Gu / Chi Gu is available during Chinese New Year. It costs $3 for a  kilo here in Singapore. I chose some with green shoots to grow in a pot later. It's our tradition to grow a pot of arrowhead every CNY.



Wash and clean arrowheads. Peel arrowheads and Pat dry. It will help if you leave the top shoot intact to help in an easy slicing. Just hold the top to slice the artowhead.



Slice into thin slices using a mandolin.
Do not wash arrowheads after slicing.
Place onto paper towels to absorb the moisture.
 Heat up oil in a wok and add 1/2 tsp salt.
Slowly drop in slice arrowheads  and fry over medium fire until golden brown.
Scoop onto paper towels to absorb the oil.
Store in container when cool. Enjoy.


Wednesday, 21 December 2016

Mini Coffee Swiss Rolls



I always have a phobia of baking Swiss Rolls because I always end up with a crack Swiss Roll. But all you need is a right sponge cake recipe and you don't need to be afraid of baking anymore.

Mini Coffee Swiss Roll

A) 2 egg yolks
    75 gms self raising flour, sifted
    1 stick of Nescafe Rich 3 in 1 coffee sachet      mixed with 35ml to 50 ml water
     35ml corn oil
     1/2 tsp coffee paste

B) 2 egg whites
    40 gms sugar

Method:

Mix ingredients ( A ) in a bowl and mix till combined. Add in 35ml water first if mixture is too thick add in more water. The mixture shouldn't be too runny or too thick.
Beat ingredients ( B ) till stiff.  Transfer ( A ) to ( B ). Lightly combine mixture.
Pour into a lined 9 × 11 tray.
Drop tray onto table a couple of times to rid of air bubbles.
Bake at 180° for 15 - 20 mins depending on your oven.
Remove from oven and drop bake Swiss Roll on table a couple of times.
Remove from tray and tear off baking paper.
Transfer onto a clean baking sheet and roll up the cake.
Leave aside for 20 mins till cool.
Unroll and spread with SMBC .
Roll back again and keep in fridge for 20 mins.
After 20 mins take out and cut into desired thickness.

Recipe for my SMBC can be found in my Old School Butter Cream Cakes recipe.

Tuesday, 29 November 2016

Braised Mushrooms Chicken


This Braised Mushrooms Chicken is a family dish my Mak cooked for dinner. It's a simple braised dish using dried shitake mushrooms and chicken. You can also use chicken wings or other parts of the chicken. The gravy goes very well with hot piping rice and a mean chicken rice chilli.

Braised mushrooms chicken

Ingredients:

500 gms chicken wings or chicken thighs
10 mushrooms, soaked and cut half
1/2 inch ginger, smashed
2 tbsp light soya sauce
1 tbsp oyster sauce
1/2 tsp dark soya sauce

Method:

Heat up 1 tsp of oil in a pot and add in ginger.
Fry for a minute.
Add in the mushrooms and stirfry for a minute.
Add in the chicken and fry till chicken change colour. Pour in the light soya sauce, oyster sauce and dark soya sauce.
Mix to combine. Pour in enough water to cover the chicken.
Cook till chicken and mushrooms are soft.
About 25 - 30 mins.
You can add a cornflour solution to thickens the gravy if you desired.

Tuesday, 22 November 2016

Mee Rebus




Mee Rebus is a popular Singaporean and Malaysian dish. I have always been a fan of Mee Rebus since young. I have tried countless recipe and find this recipe closest to the ones I have eaten at hawker centres. Although it's a simple noodle dish it's a recipe not easy to do because of the gravy. The gravy will make or break the dish. So I hope you will try this recipe and tell me if it taste authentic or not. I adapted and modified this recipe from Adelyn Lee who took this recipe off a cookbook or food magazine.

Mee Rebus ( Serves 4) Recipe adapted from Adelyn Lee

Ingredients for gravy:

Lengkuas or galangal 4 slices
50 gms garlic
50 gms onions
3 candlenuts
100gms chilli paste
1/2 lemongrass, slice
2 tbsps soya bean paste
1 tbsp meat curry powder
30 gms dried prawns , soak
50 gms chopped peanuts
2 tbsp sugar
1 tsp salt
750ml water
300 - 400 gm sweet potatoes, steam and add some water to blend

Method:
Blend together dried prawns, galangal, onions , garlics, lemongrass and candlenuts till fine.
Heat up 4 tbsps of oil to fry the blended ingredients and chilli paste till oil seeps thru.
Add in soya bean paste, curry powder stir to combine.
Continue to cook for a minute or two.
Pour in the water and bring to a boil.
Add in chopped peanuts and blended sweet potatoes.
Boil for 20 mins.
If gravy is too watery add in a flour paste. ( 1 tbsp plain flour + 2 tbsp water)
Keep sauce warm.

500 gms yellow noodles, 4 servings
50 gms beansprouts
1 taukwah, fried and cut into cubes
3 hard boil eggs, halved
Celery,  limes, fried shallots and green chillies for garnishing.

Blanch noodles and beansprouts in boiling water.
Shake off excess water and transfer to a plate.
Pour the sauce over the noodles.
Garnish with celery, green chilli, fried shallots, egg and taukwah.
Serve immediately while hot.

Wednesday, 16 November 2016

Purple sweet potatoes tarts


 Saw some purple sweet potatoes in the fridge. So I did some experimenting and made some purple sweet potatoes tarts. I used the same method as making Aunee and fry the purple sweet potatoes with 1 tbsp of lard. Not too bad for my experimenting and decided to post this recipe in my blog.

Purple sweet potatoes tarts

Ingredients:

Pastry :

65 gms butter, cut into cubes
115 gms plain flour
25 gms icing sugar
1 egg yolk

Method:

Sieve plain flour and icing sugar together into a bowl.
Add in butter and rub until resembles bread crumbs.
Add in the egg yolk.
Lightly knead into a dough.
Shape dough into a boat shape mould.
Bake at 160° for 25 - 30 mins or till golden brown.
Unmould and leave to cool.

Purple sweet potatoes filling

300 gms steam purple sweet potatoes
100 gms coconut milk
2 tbsp sugar
1 tbsp lard or cooking oil

Method:

Mash purple sweet potatoes while hot.
Add in sugar, coconut milk and using a egg beater , beat till mixture is smooth.
Heat up 1 tbsp lard in a  pot and pour sweet potatoes.
Stir till mixture becomes glossy and comes together into a dough.

Pipe sweet potatoes filling onto shells and decorate as desire.

Wednesday, 9 November 2016

Coconut Rose



This beautiful roses is a steam cake using ovalette. I learnt this from an Community Centre instructor many many years ago. It's a foolproof recipe because of the ovalette used.

Coconut Rose

Ingredients ( Make about 30 pieces)

2 cold eggs
300gms Hong Kong flour
1 tsp baking powder
100 gms sugar
1/2 tsp ovalette
250 gms coconut milk

Method:

Sieve flour with baking powder.
Transfer all ingredients into a mixing bowl.
Beat mixture for 10 mins till thick
Divide the mixture into 3 portions and add in colourings of your choice.
Bring a pot of water to boil.
Spoon mixture into paper cups or small teacups and steam for 10 - 15minutes.
Remove from pot and leave to cool.

Monday, 12 September 2016

Ondeh Ondeh Cake Slices





Ondeh Ondeh Cake is one recipe that I wanted to try. So decided to experiment by baking cake slices. Very satisfied with the results and will bake a whole cake next time.

Ondeh Ondeh Cake ( makes 5 slices)

Ingredients for sponge cake:

A) 2 egg whites
     40gms sugar

B) 2 egg yolks
     35 ml corn oil
     45 ml coconut milk
     75 gms self raising flour
     1/2 tsp pandan paste

Method:

In a bowl , add in oil, coconut milk , pandan paste , egg yolks follow by the self raising flour.
Mix to a smooth batter. Leave aside.
Beat egg whites and sugar till stiff.
Spoon some egg whites into the egg yolks mixture.
Using a hand whisk , combine lightly.
Pour mixture into a lined 7 × 11 inch tray.
Drop tray on table a few times.
Bake at 180° for 15 mins.
After baking drop tray on table a few times to prevent Shrinkage.
Let cake cool before assembling.

Assembling:

Cut cake into half. Spread bottom half with buttercream.
Spread with gula melaka coconut and place top back on.
Coat top of cake with buttercream and let cake sit in fridge for half an hour. After half an hour take cake out and cut into slices.
Decorate with buttercream and gula melaka coconut. Drizzle with cool gula melaka.

Gula melaka coconut

100 gms white grated coconut
100ml gula melaka , add 2 tbsp water and melt over low fire

Add 3- 4 tbsps melted gula melaka to the coconut and mix till conbined.
Leave aside for later use.

Swiss Meringue Buttercream

2 egg whites
60 gms sugar
150 gms butter

Method:

Cook the egg whites and sugar over a double boiler and stir with a whisk till sugar dissolves.
Take away from the heat and beat till egg whites are stiff and cool.
Add in butter and beat till fluffy and creamy. Set aside for later use.

Kiam Chye Fish/ Salted vegetables black beans paste fish




Kiam chye fish is another of my Mak's recipe. My maternal grandma is a Cantonese and my maternal grandpa is Peranakan so all are dishes are either Cantonese, Peranakan or Teochew. My dad is Teochew. Very confusing right. Back to the dish, for this dish I used Threadfin fillet or 马友鱼 in Chinese. But you can also use Angoli. Another well loved lunch/ dinner dish to be eaten accompanied by a mean Belachan Chilli.

Kiam Chye Fish

Ingredients.  

1 piece 马友鱼  about 300 gms
200 gms Kiam Chye, cut into strips and soak in tap water for 30 mins
1 slice ginger
1 tsp taucheo or black bean paste
2 tsp light soya sauce
Salt and sugar to taste, according to your own preference
250 ml water

Method:

Fry the piece fish till golden brown.
Dish up on a plate and leave aside.
Heat one tsp oil in a pan and fry the ginger till brown.
Add in the drain kiam chye and fry for a min.
Add in light soya sauce and black bean paste.
Combine well and pour in water.
Let sauce comes to a boil and transfer fish to sauce.
Cook for a minute and add in seasonings and slice red chillies.
Serve with steaming hot rice or porridge.




Monday, 11 July 2016

Sesame Ginger Pork Slices



This dish is actually a confinement dish but my family loves it so much it became one of our daily dinner dishes. Ginger is for getting rid of wind and eating this dish is one way of ridding the wind in our tummy.

Sesame Ginger Pork

Ingredients:

300gms ginger
300 gms collar meat
3 tbsp sesame oil
2 tbsp light soya sauce
1/2 tsp dark soya sauce

Method:

Cut ginger into very fine strips.
Slice the pork thinly.
Heat up 3 tbsp sesame oil and fry ginger strips over low fire till sesame oil is absorbed by ginger.
Add in pork and fry till pink, add in 2 tbps light soya sauce and a bit of dark soya sauce for colour.
Stirfry till mixture is all combined. If you like some gravy add some water.
Dish up and serve with a bowl of steaming hot rice.

Wednesday, 22 June 2016

Lor Bak Pau





Making Baos is always a challenge and a good pau recipe that doesn't sticks to your teeth is hard to find. I am really happy with how my Lor Bak Baos turn out. Love ❤❤ my Baos. I  used mymindpatch.blogspot.sg , Goh Ngai Leng's 'Steam redbeans buns' recipe. But made Lor Bak Pau instead of redbeans.

Lor Bak Pau

Starter for the Pau dough

40 gms plain flour or Hong Kong flour
1/2 tsp yeast
35 - 45 ml water

Method:

Mix flour and yeast in a bowl. Slowly add in the water.
Stir to form a paste. Leave aside for 50 mins to proof.

The Pau dough

125gms plain flour or Hong Kong flour
25 gms icing sugar
1/2 tsp double action baking powder
1/8 tsp salt
10 gms corn oil
35 - 45 gms water

Method:

Mix flour, icing sugar , salt and double action baking powder using a hand whisk.
Add in the starter dough and oil.
Mix together, adding the water little by little and knead into a smooth dough.
Divide the dough into 8 portions or 16 portions to make mini paus.
Wrapped with the Lor Bak or made into crescent shape paus.
Roll dough into an oblong shape and brush with shortening.
Fold into a semi circle and place on a piece of square greaseproof paper.
Let the dough proof for 20 mins.
Steam the paus for 5 mins on medium heat and lower the fire and steam for another 2 mins.
Transfer paus to cooling to cool or serve hot.

Lor Bak or Braised Pork Belly

Ingredients:

500 gms pork belly, cut into three long sections
8 cloves of garlics
1 sprig spring onion (sectioned)
1|4 tsp five spice powder
2 tsp sugar
1|2 tsp salt
4 tbsp light soya sauce
1 tbsp dark soya sauce
1 tbsp oyster sauce
1 litres of water

Method:

Pour water into a heavy bottom pot and bring water to a boil.
Add in the sauces, garlics and spring onion.
Add in the pork belly and let it comes to a boil.
Lower the fire and continue to cook for half to 1 hour for the pork to softens over small fire.
Add in seasonings and adjust the taste to your liking.
Top up water if  necessary.







Tuesday, 21 June 2016

Mamak style Indian Mee Goreng



Mee goreng is a local favourite hawker centre dish. There's a Zhi Char version and Indian version of this dish. Both are fried with chilli but Indian version are fried with mince mutton. This is my own created recipe without mince mutton, I learn how to fry Mee goreng by watching the Mamak fry his mee goreng.

Indian Mee Goreng

Ingredients:

500 gms yellow noodles
50 gms bean sprouts
1 cooked potato, section
1 onion, cubed
2 eggs, beaten
1 tomato, section
1 tbsp sambal chilli
2 tbsp tomato ketchup
1 tbsp light soya sauce

Method:

Heat up 1 tbsp oil in a pan and scrambled the eggs.
Push aside and add in onion. Fry till soft.
Add in noodles and light soya sauce.
Fry to combined and add in bean sprouts.
Add in tomato ketchup and sambal chilli. Add in 2 tbsp water.
Mixed well and break the noodles into shorter strands.
Add in tomatoes, potatoes and sliced red chillies.
Fry till noodles are dry. Serve hot.

Monday, 20 June 2016

Chicken Pie



Yesterday I made some puff pastry from scratch using pastry margarine. I tried with butter but it became a mess so I'm sticking to pastry margarine. You can also use readymade Pampas brand puff pastry avialable at baking supplies store or supermarket. I was thinking of baking tuna puffs but change to Chicken pies at the last minute. I made a roux to bind the ingredients together instead of using canned soup. This is my favourite bake and love to see the layers rising up. Feeling very accomplished.

Chicken Pie

Ingredients for filling:

4 potatoes , steam and cubed
50 gms mixed vegetables
100 gms chicken, cubed
1 onion , cubed
1 tbsp butter
2 tbsp flour
200 ml chicken stock
1/2 tsp black pepper , 1/2 tsp salt

Method:

Heat up pan and add in butter. Add in onions and fry till soft.
Add in chicken cubes to fry till cooked.
Push aside and add in the 1 tbsp of flour.
Fry till brown and pour in the 200ml chicken stock.
Mix till flour is dissolved and mixture thickens.
Add in the potatoes and mixed vegetables.
Stir to combined. Add salt and black pepper to taste.
Mix well, if mixture is dry add in water or stock to desired thickness.
Dish up onto a plate to cool.

Please refer to the other Chicken pie posting for Puff Pastry recipe.









Sunday, 19 June 2016

Curry eggs



Recently I bought this Curry egg dish from one of the Indian restaurants near my home. Really like it but it's really spicy. I wanted to cook something similar to this. So i came up with this recipe that caters to me and my family tastebud.

Curry eggs

Ingredients:

5 hard boiled eggs
2 tbsp curry powder mix with 2 tbsp water
2 tbsp chilli paste
1 onion, 1 tomato, 2 green chillies ( blend together)
1 onion, slice
1 tomato, cubed
1 green chilli sliced
Handful of curry leaves
Salt to taste

Method:

Heat up 2 tbsps oil in a pan and fry onions, curry leaves and tomatoes, add in chilli paste and fry for a minute.
Pour in the curry powder and continue to fry till oil seeps thru.
Add in 150ml water, sliced green chilli and continue cooking until mixture thickens.
Add salt to taste and transfer hard boil eggs to mixture and mix well. Serve with hot rice.

Thursday, 16 June 2016

Assorted bread ( TangZhong Method)



Today I bake assorted buns using the Tangzhong method using my Bread Maker. I adapted this recipe from Christine's Recipes. Tangzhong is a water and flour paste which is added to make soft and fluffy bread. Flour is mix together with water and cook to a paste and leave to cool before adding to the other ingredients and knead into a dough.  As there's a few bottles of kaya lying around, I decided to make Kaya buns. Also with the leftover Haebeehiam I made some Haebeehiam buns. Really am happy to have found this method.

Tangzhong

25 gms plain flour
125 ml water

Method:

Mix the 2 ingredients together till flour dissolves.
Cook over small fire till mixture resembles glue and lines are form when you whisk the mixture.
Cover with cling wrap and leave to cool.

Assorted Buns

Ingredients:

250 gms plain flour
55 gms cake flour
20 gms milk powder or coffeemate
45 gms caster sugar
1/2 tsp salt
6 gms yeast
30 gms beaten eggs
90 gms Tangzhong
25 gms butter

Method:

Measure all the liquid ingredients into the breadmaker ( except butter)
Add in the dry ingredients, make a small well in the middle of the flour and add in the yeast.
Select the ' knead ' mode of the breadmaker and start the BM.
When ingredients come together add in butter.
Let the BM do it's job and repeat this mode 3 times.
Let the dough rest in the BM for 40 mins.
Flour the tabletop and transfer the dough out.
If the dough is sticky flour your hands deflate the dough and divide the dough into 10 equal portions.
Let the dough rest for 15 mins.
After 15 mins roll the dough into little balls, flatten and fill with 1 tsp kaya. Wrapped the other dough with Haebeehiam or any fillings of your choice.
Leave to proof for 40 mins and brush with eggwash.
Place buns on a greased tray in a preheated 150°oven.
Bake for 30 - 40 mins or until golden brown.
Enjoy your buns.

Fillings:
Haebeehiam ( can be found in my blog @ lucindafamilykitchen.blogspot.sg.
Kaya or Otah, store bought or home made



Tuesday, 17 May 2016

Spicy tuna pasta



Canned tuna and pasta can be turn into a yummy lunch. Recently I won a carton of Ayam brand spicy tuna in a contest and was looking for ways to used up the remainder after giving away some to my siblings. So this morning I decided to use cook spicy tuna with pasta for lunch today. It's a really easy pasta recipe.


Ingredients:

1 can Ayam brand chilli tuna
200 gms spaghetti
1/2 onion, diced
1/4 green capsicum, diced
1 tbsp olive oil

Method:

Cook pasta in a saucepan with a pinch of salt as directed on packet.
Drain and leave aside.
Heat up 1 tsp of olive oil over medium fire and fry onions and capsicum for a minute.
Dish up into a bowl. Add in the spaghetti, oil, salt and chilli  tuna.
Toss to combine and serve with chilli flakes or parmesan cheese.



Sunday, 15 May 2016

Durian Mousse Cake



Haven't done piping in a long time but glad I haven't lost my touch. Presenting to you my Durianlicious Durian Mousse Cake. A lovely cake to bake when durian is in season. Cake recipe is adapted from Goh Ngai Leng.

Durian Mousse Cake

Ingredients for sponge cake

A) 3 egg yolks
     10 gms sugar
      20 ml corn oil
      55ml water

B) 3egg whites
     40 gms sugar

C) 55gms cake flour, sieve twice



Method:

Whisk egg yolks with sugar until sugar dissolves.
Add in oil and water. Stir till combine.
Then slowly add in cake flour in 3 batches using a hand whisk.
Leave aside.
Beat ( B ) till stiff and using a hand whisk, fold ( A ) slowly in 3 batches into ( B )
Preheat oven at 140°. Pour mixture into a 7 inch removable round tray.
Drop tray onto a cloth 3 times, to remove air bubbles.
Bake for 25 - 30 mins until brown.
Then inrease temperature to 170° and bake for 10 - 15 mins.
Remove from oven and drop cake 3 times onto a cloth.
Cool for 25 mins or completely cool before frosting.
Cut cake into 3 slices. Place the top slice at the bottom of the removable cake tin.
Divide the mousse into 2 parts and pour in one part onto the cake slice.
Smooth with a spoon.
Then place second slice on top and pour in second part of the mousse.
Smooth out the mousse and place the 3rd slice on top.
Cover with a clingwrap and let it sets for 4 hours.
After 4 hours, remove from tray and cover cake with whipped cream and decorate as you please.
Keep cake refrigerated.

Durian Mousse

Ingredients:

250 gms durian
50 ml water
400 ml whipping cream
2 tsp gelatine
50ml water

Method:

Dissolves gelatine in hot water or in microwave. Leave to cool.
Cook the durian with the water and set aside to cool down.
Beat the whipping cream till stiff and add in the cool gelatine.
Beat till combine and add in the cool durian.
Beat until ingredients are cooperated and mousse is ready for use.








Hor Fun 河 粉


Hor Fun is stirfry flat rice noodles with a thick sticky gravy. Seafood will be added to this dush to make it more appetizing. Most Zhi Char stall will have this dish on their menu. It's easy to cook and also a good dish to have if we are tired of eating rice all the time. Homecooked Hor Fun is as good as Zhi Char ones.

Hor fun 河 粉

Ingredients:

500 gms Hor fun or thick rice noodles

Sauce for frying hor fun

1 tbsp light soya sauce
1/4 tsp dark soya sauce

Gravy or Sauce

1 litre chicken stock
1/2 tsp pepper
1 tbsp light soya sauce
1/2 tsp dark soya sauce

300 gms prawns, blanched and shell
200 gms slice pork, marinade with 1/4 tsp salt, pepper, 1/2 tsp tapioca flour, 1 tbsp water and 1/2 tsp light soya sauce
3 stalks chye sim, section and blanched
2 tbsp tapioca flour mixed with 2 tbsp water, for thickening the sauce/ gravy
1 tsp mince garlic
Half of a egg, beaten

Heat up 1 tsp oil in a wok till hot.
Add in the hor fun and give a quick stir.
Pour in the soya sauce and dark soya sauce and tossed till combined.
Continue frying till hor fun are evenly coated with the sauce.
Dish up on a serving plate.
Heat up 1 tsp oil and fry mince garlic till brown.
Pour in the chicken stock or water and bring to a boil.
When sauce starts to boil, add in light soya sauce, pepper,  dark soya sauce and the marinade pork.
Let it cook for a minute and add in tapioca flour solution.
Remember to keep stirring to prevent lumps. Let sauce simmer for a minute and add in half of beaten egg.
Turn off fire.
Place prawns and chye sim on the hor fun and pour sauce over the hor fun. Serve hot and with pickled green chilli.

Saturday, 14 May 2016

Pork Ribs and Bittergourd with Black beans sauce



This is a really simple Chinese dish using bittergourd. Bittergourd is not everyone's favourite vegetable. I have always like eating bittergourd even in my younger days. My Mak always cook this dish and I cook it the same way even till today. The black bean I used is mashed and not used whole. This dish is really good with rice or porridge.

Ingredients:

400gms bittergourd
300 gms soft bone pork ribs, blanched and cooked till soft
1 tsp black beans, mashed
1 tbsp light soya sauce
1/2 tsp sugar
250 ml water
2 garlics, sliced
Spring onion and chilli for garnishing

Method:

Cut bittergourd into sections and rubbed with 1/2 tsp salt.
Leave aside for 20 mins. After 20 mins wash the bittergourds and drain away water.
Heat up 1 tsp oil in a pan and fry garlics till brown.
Add in bittergourd and fry for a second.
Stir in the mash black beans and light soya sauce. Stirfry till combine.
Pour in the water and give a stir.
Cover and let the bittergourd cook for 10 - 15 mins till soft.
Add in more water if water evaporates.
Add in pork ribs, spring onion, chilli and combine together with the bittergourd.
Add sugar and salt to taste.
Dish up and serve with porridge or steaming hot white rice.

Note: Can use Slice pork instead of pork ribs. Add Slice pork after bittergourd softens.




Thursday, 12 May 2016

Chill Mango Cheesecake


Another cheesecake recipe that we love. Since it's mango season, it's the right time to have some chill cheesecake. This recipe, some parts of it I adapted from The Baking Biatch.


Chill Mango Cheesecake

Ingredients for base:

15 pcs digestive biscuits
90gms melted butter

Method:

Crush the digestive biscuits with a rolling pin.
Transfer to a mixing bowl and add in melted butter.
Mix well and and press into a 7 inch removable base cake tin.
Put in fridge to set.

Ingredients for cheesecake

250 gms creamcheese
2 tsp gelatine
140 ml boiling water
80 gms caster sugar
2 mangoes, skin and cubed

Method:

Dissolve Gelatine in boiling water and let it cool.
Beat creamcheese with sugar till light and creamy.
Add in cooled gelatine and combine well.
Drop in the cubed mangoes and stir to combined.
Take the chilled base out from the fridge and pour in the creamcheese mixture.
Let it sets in the fridge for 2 hours.
Cook the mango topping and let it cool down before pouring on the cheesecake.
Garnish with fruits or mango roses and serve cold from the fridge.

Mango topping

I25 gms mango cut into cubes
125 ml water
1 tsp gelatine
30 gms sugar

Method:
Blend the mango together with the water till fine.
Sieve the mixture to get rid of lumps.
Transfer ingredients into a pot and cook till it boils.
Let mixture cool down before pouring on cheesecake.



Sunday, 8 May 2016

Fried Hokkien Prawn Noodles



Famous Singaporean hawker dish. Yellow noodles and rice vermicelli are fried in a rich prawns and pork stock. It's serve with a sambal and a squeeze of lime juice.

Ingredients:

500gms yellow noodles
250gms rice noodles or beehoon
2 sotong or cuttlefish, blanched and cut into rings
100gms pork belly, cook and cut into strips
2 eggs beaten
1 tbsp mince garlic
100gms beansprouts, wash
300gms prawns, cook
1 litres of prawn broth

Method:

Heat up 2 tbsp oil and fry eggs. Scramble with a ladle.
Add noodles and rice noodles, follow by beansprouts.
Stirfry all ingredients till combined. Spoon 1 tbsp oil down side of pan and continue to fry.
Ladle in 1 ladle of broth and continue to fry.
Add in another ladle of broth and mix well.
Dish up noodles into a pot.
Fry mince garlic with 1 tsp oil and add in 1 tbsp of light soya sauce.
Pour in remaining broth and add in noodles.
Mix well with the cuttlefish, prawns and pork belly.
Dish up and serve hot.

How to cook broth.

Heat up 1 tsp of oil in pot and add in 500gms of prawn shells.
Fry till prawns change colour and add in 2 litre of water.
Bring to a boil and add in 200gms pork bones or pork ribs.
Lower the fire and let soup simmers for 2 hours.
Add in seasonings to taste.


Thursday, 5 May 2016

Teochew Spicy Stingray



My late Pa is a Teochew and he loves this dish. I learn to cook this dish from him. He will have his Spicy stingray with Teochew muay (porridge) He will add a lot of Chinese celery to his dish. Since no ones eats celery, I omitted it. Best to be eaten with rice and porridge.

Teochew Spicy Stingray

Ingredients:

400 gms stingray steak, skinned and cut into 1 inch piece
200 gms salted vegetables, kiam chye, cut into strips and soaked for 10 mins and drain
1 tbsp sambal chilli
1tbsp hiam see, Teochew black beans
1 inch ginger, cut into strips
1 red chilli, sliced
I cup water


Method:

Heat 1 tbsp oil in a pan and fry ginger for a minute.
Add in hiam see and fry another second.
Add in sambal chilli, kiam chye and slice chilli and fry till combine.
Pour in the water and let it boil. Add in stingray and let it cook for 5 - 10 mins or until the flesh turns white.
Turn off fire and if you are adding in celery, add in now.
Give a stir and dish up. Serve with hot rice or porridge.


Thursday, 28 April 2016

Tuna Prata Croissants



Recently I won a carton of Ayam brand tuna in a contest and was thinking of ways to use the tuna.. I had a packet of frozen roti prata in the freezer. Now would be a good time to make lunch with the two ingredients. So I thought of making mini croissants with tuna filling. Crispy and yummy.

Ingredients:

1 packet of frozen roti prata, I bought the Ntuc brand
1 can Ayam brand chilli tuna, drain away oil
1 egg yolk and 1 tbsp milk, for egg wash

Method:

Take the frozen Roti Prata out from the freezer and let it thaw 10 minute.
Cut the round prata into half, then quarter and into 8 triangles portions.
Stack 2 pieces together, use a roller to roll dough into a thinner dough and cut a slit at the base, for easy rolling.
Spoon some filling at the base and roll like rolling a croissant.
Brush croissants with egg wash.
Preheat oven at 180°.
Bake at 160° for 20 - 30 minutes or till golden brown.
Enjoy.




Thursday, 21 April 2016

Butterfly Cakes


Butterfly cakes is another classic old school cake. Use a classic pound cake recipe for this butterfly cake. The texture is soft and fluffy and fill with a Swiss Meringue Buttercream and top with a strawberry jam. So Yummilicious.

Butterfly Cakes

Ingredients:

125 gms butter
120 gms sugar
125 gms self raising flour
2 eggs
1 tsp baking powder

Method:

Sieve self raising flour and baking powder into a mixing bowl.
Add in sugar, butter and eggs.
Whisk ingredients together for 5 mins.
Preheat oven to 180°.
Spoon mixture into 12 lined muffin tin.
Bake for 15 - 20 minutes or till golden brown.
Let cakes cool. Use a sharp knife and cut out a circle. Cut the circle into half.
Fill the hole with Buttercream and place the 2 piece cut cake on top ( like wings)
Pipe some strawberry jam in the middle.
Enjoy your butterfly cakes.

Swiss Meringue Buttercream

Ingredients:

150 gms butter, cubed
2 egg whites
60 gms sugar

Method:

Cook egg whites and sugar over a double boiler.
Stir with a whisk until sugar dissolves.
Remove from the heat and use a hand held egg beater to whisk until stiff and cool.
Add in cubed butter and continue beating until fluffy.



Friday, 8 April 2016

Hae Bee Hiam Bak Zhang



Traditional Bak Zhangs are made every year during the Dragon boat Festival. Rice and fillings are wrapped in bamboo leaves and wrapped into a triangular shape and tied with grass strings. This particular Bak Zhang that I made is a recipe from my father's side of the family. My Ah Gu will sell these during this festival. Teochew Bak Zhang's are packed with Haebeehiam and are quite spicy. There are other ingredients like pork, chestnuts and mushrooms added to make the Bak Zhang even more delicious. This is a once in a year affair and I would make about hundreds of these to share with my family members. Besides these Teochew zhangs there are many variations of Zhangs nowadays but Haebeehiam ones are the best.

Hae Bee Hiam Bak Zhang

(Makes about 15-18 Zhangs depending on size)

1 kilo glutinous rice  (soaked for 1 hour)
200 - 300 gms of pork belly
(Remove skin and cut into 15 - 18 pcs)
15- 18 pcs mushrooms
(Soaked)
15-18 pcs cooked chestnuts
3/4 bowl of hae bee hiam
30-36 pcs of bamboo leaves ( soaked and wash)
Some grass strings

Method:

Drain the soaked rice and leave aside. Heat up 1 tbsp of oil in a wok and fry 1 tsp of minced garlic till brown.
Add in the pork and fry till the pork turns pink follow by the mushrooms.
Pour 1 tbsp light soya sauce, 1/2 tsp dark soya sauce and continue frying for 2 mins.
Dish up the ingredients and pour 2 tbsp of oil into the wok to fry 1 tsp of minced garlic till brown.
Add in the rice and the sauce in the fried ingredients and continue to stir well.
Measure in 3/4 tbsp of coriander powder, 1 tsp salt, 2tsp sugar and 1/2 tbsp of pepper.
Stir well to combine and set aside to cool down before wrapping.

Method of folding:

Take 2 bamboo leaves, smooth side facing in and scoop 1 tbsp of rice. Fill with the fillings and finish by another tbsp of rice.
Fold the leaves to seal and tied with a string. Continue with the rest of the rice.
Place zhangs into boiling water and cook the zhangs for 2 hours over medium heat.
After 2 hours take out from the water and let the zhangs dripped dry.
Refrigerate if consume next day and steam the zhangs to serve.