Ingredients:
Pork Ribs
Sliced Pork
Sze Chuan vegetable
Method:
- Sliced the sze chuan vegetable.
- Marinate the ribs and sliced pork with sesame oil, fish sauce, pepper and rice wine.
- Add everything and bring to boil.
* No seasoning required at all as I marinated the meat and the vegetable is tasty enough!
Sunday, October 24, 2010
Recipe for Sweet and Sour Pork
Ingredients:
1/2 lb. pork tenderloin (cut into bite size pieces)
1/2 green bell pepper (about 2 oz. and cut into pieces)
1/2 red bell pepper (about 2 oz. and cut into pieces)
2 stalks scallions (only the white part, cut into 2 inch length)
1 piece fresh/canned pineapple ring (cut into small pieces)
1 clove garlic (finely chopped)
Oil for frying
Marinate:
1 teaspoon soy sauce
1/2 teaspoon corn flour
1/2 teaspoon rice wine
Frying Batter:
1/2 cup water
2 oz. all-purpose flour
1 oz. corn starch
1/2 teaspoon baking soda
1/2 egg
1 teaspoon cooking oil
1 small pinch of salt
Sweet and Sour Sauce:
1 1/2 tablespoons tomato ketchup
1 teaspoon plum sauce
1/8 teaspoon Chinese rice vinegar (transparent in color)
1/2 teaspoon Lea & Perrins Worcestershire Sauce
1 teaspoon oyster sauce
1 teaspoon corn starch
1 teaspoon sugar
2 tablespoons water
Method:
- Cut the pork tenderloin into pieces and marinate with the ingredients for 15-20 minutes.
- Mix the sweet and sour sauce ingredients well and set aside.
- Strain the dry ingredients of the frying batter and then add in the egg, water, and cooking oil to form a thick batter.
- When the pork is well-marinated, transfer the pork pieces into the batter and make sure they are well coated. In a deep skillet, add in the cooking oil enough for deep-frying. Once the oil is hot, deep fry the pork pieces until they turn golden brown.
- Dish out and drain on paper towels.
- Heat up a wok and add in some cooking oil. Add in the chopped garlic and stir fry until light brown, then follow by the bell peppers and pineapple pieces. Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce.
- As soon as the sauce thickenens, transfer the pork into the wok and stir well with the sauce. Add in the chopped scallions, do a few quick stirs, dish out and serve hot with steamed white rice.
1/2 lb. pork tenderloin (cut into bite size pieces)
1/2 green bell pepper (about 2 oz. and cut into pieces)
1/2 red bell pepper (about 2 oz. and cut into pieces)
2 stalks scallions (only the white part, cut into 2 inch length)
1 piece fresh/canned pineapple ring (cut into small pieces)
1 clove garlic (finely chopped)
Oil for frying
Marinate:
1 teaspoon soy sauce
1/2 teaspoon corn flour
1/2 teaspoon rice wine
Frying Batter:
1/2 cup water
2 oz. all-purpose flour
1 oz. corn starch
1/2 teaspoon baking soda
1/2 egg
1 teaspoon cooking oil
1 small pinch of salt
Sweet and Sour Sauce:
1 1/2 tablespoons tomato ketchup
1 teaspoon plum sauce
1/8 teaspoon Chinese rice vinegar (transparent in color)
1/2 teaspoon Lea & Perrins Worcestershire Sauce
1 teaspoon oyster sauce
1 teaspoon corn starch
1 teaspoon sugar
2 tablespoons water
Method:
- Cut the pork tenderloin into pieces and marinate with the ingredients for 15-20 minutes.
- Mix the sweet and sour sauce ingredients well and set aside.
- Strain the dry ingredients of the frying batter and then add in the egg, water, and cooking oil to form a thick batter.
- When the pork is well-marinated, transfer the pork pieces into the batter and make sure they are well coated. In a deep skillet, add in the cooking oil enough for deep-frying. Once the oil is hot, deep fry the pork pieces until they turn golden brown.
- Dish out and drain on paper towels.
- Heat up a wok and add in some cooking oil. Add in the chopped garlic and stir fry until light brown, then follow by the bell peppers and pineapple pieces. Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce.
- As soon as the sauce thickenens, transfer the pork into the wok and stir well with the sauce. Add in the chopped scallions, do a few quick stirs, dish out and serve hot with steamed white rice.
Recipe for Sambal Kang Kong
Ingredients:
500g water convolvulus (kankong)
3-4 tbsp cooking oil
50g dried prawns, soaked & chopped
Spice Paste:
5 fresh red chillies
5 dried chillies
12 shallots
1 clove garlic
4 buah keras (candlenuts)
1 tsp belachan, toasted
1 tsp ikan bilis stock granules
salt to taste
Method:
1. Wash kangkong and snap the stalks at 2-4 leaves intervals, discarding the thicker parts of the stalks.
2. Heat oil in a wok and fry the chopped dried prawns until fragrant. Remove and set aside.
3. In the same oil, saute the spice paste until fragrant. Add in the kangkong and stir-fry till kangkong is cooked. Season with salt and the ikan bilis stock granules.
4. Dish up and sprinkle with fried dried prawns.
* For the chilli paste, I used ready made one from NTUC. But I added shallots and garlic to make it fragrant. And of course the ikan bilis stock for the taste. Next time I'll add balachan too. Think it'll be even more fragrant. I forgot to buy it yesterday!
500g water convolvulus (kankong)
3-4 tbsp cooking oil
50g dried prawns, soaked & chopped
Spice Paste:
5 fresh red chillies
5 dried chillies
12 shallots
1 clove garlic
4 buah keras (candlenuts)
1 tsp belachan, toasted
1 tsp ikan bilis stock granules
salt to taste
Method:
1. Wash kangkong and snap the stalks at 2-4 leaves intervals, discarding the thicker parts of the stalks.
2. Heat oil in a wok and fry the chopped dried prawns until fragrant. Remove and set aside.
3. In the same oil, saute the spice paste until fragrant. Add in the kangkong and stir-fry till kangkong is cooked. Season with salt and the ikan bilis stock granules.
4. Dish up and sprinkle with fried dried prawns.
* For the chilli paste, I used ready made one from NTUC. But I added shallots and garlic to make it fragrant. And of course the ikan bilis stock for the taste. Next time I'll add balachan too. Think it'll be even more fragrant. I forgot to buy it yesterday!
Recipe for Wine Sauced Prawns
Ingredients:
500g big prawns (unshelled)
20 shallots
2 cloves garlic
2 fresh red chillies
1 small piece ginger
3 tbsp chai por (preserved radish)
2 stalks spring onions, cut into 2cm lengths
Seasoning for prawns:
2 tsp salt
1 tsp fish sauce
a pinch of pepper
Ingredients for Sauce:
2 tbsp chinese wine
1 tbsp oyster sauce
1 tbsp sugar
1 tsp sesame oil
4 tbsp water
Method:
1. Clean prawns and season with salt, pepper and fish sauce for 1 hour.
2. Chop shallots, garlic, ginger and red chillies finely. Wash chai por and squeeze dry.
3. Deep fry prawns till crispy, remove and drain off excess oil.
4. Mix chinese wine with sesame oil, oyster sauce, sugar and water in a bowl.
5. Heat wok with a little oil and fry chopped onions, garlic, ginger and chai por till fragrant. Add in chopped red chillies and the prepared sauce, stir well and add in the crispy fried prawns.
6. Remove and garnish with chopped spring onions.
500g big prawns (unshelled)
20 shallots
2 cloves garlic
2 fresh red chillies
1 small piece ginger
3 tbsp chai por (preserved radish)
2 stalks spring onions, cut into 2cm lengths
Seasoning for prawns:
2 tsp salt
1 tsp fish sauce
a pinch of pepper
Ingredients for Sauce:
2 tbsp chinese wine
1 tbsp oyster sauce
1 tbsp sugar
1 tsp sesame oil
4 tbsp water
Method:
1. Clean prawns and season with salt, pepper and fish sauce for 1 hour.
2. Chop shallots, garlic, ginger and red chillies finely. Wash chai por and squeeze dry.
3. Deep fry prawns till crispy, remove and drain off excess oil.
4. Mix chinese wine with sesame oil, oyster sauce, sugar and water in a bowl.
5. Heat wok with a little oil and fry chopped onions, garlic, ginger and chai por till fragrant. Add in chopped red chillies and the prepared sauce, stir well and add in the crispy fried prawns.
6. Remove and garnish with chopped spring onions.
Lunch 23 Oct 2010
Sambal kang kong, sze chuan pork ribs soup, wine sauce fried prawns and sweet and sour pork.
The sambal kang kong, soup and prawns were nice and really easy to cook.
The sweet and sour pork was not so nice because for health reason, I did not deep fry the pork first. Next time shall try the deep fried version! :)
The sambal kang kong, soup and prawns were nice and really easy to cook.
The sweet and sour pork was not so nice because for health reason, I did not deep fry the pork first. Next time shall try the deep fried version! :)
Recipe for English Traditional Scones
Ingredients
55g butter
225g self-raising flour
a pinch of salt
25g caster sugar
150ml milk
Instructions
- Firstly heat the oven to 220C.
- Mix together the salt, flour and butter.
- Stir in the caster sugar and then the milk until you get soft dough.
- Turn the dough onto a floured work area and knead lightly.
- Pat to around 2cm thick. Using a 5cm cutter, stamp out the rounds and place them on a lightly greased baking sheet.
- Knead together the rest of the dough and stamp out more scones to use up all of the mix.
- Brush the tops of the scones with a little milk.
- Bake for 12-15 minutes until well risen and golden.
- Cool on a wire rack and serve with butter / jam / clotted cream.
55g butter
225g self-raising flour
a pinch of salt
25g caster sugar
150ml milk
Instructions
- Firstly heat the oven to 220C.
- Mix together the salt, flour and butter.
- Stir in the caster sugar and then the milk until you get soft dough.
- Turn the dough onto a floured work area and knead lightly.
- Pat to around 2cm thick. Using a 5cm cutter, stamp out the rounds and place them on a lightly greased baking sheet.
- Knead together the rest of the dough and stamp out more scones to use up all of the mix.
- Brush the tops of the scones with a little milk.
- Bake for 12-15 minutes until well risen and golden.
- Cool on a wire rack and serve with butter / jam / clotted cream.
Sunday, October 17, 2010
Easy to cook lunch
Yam rice! Fry all the ingredient together, then transfer to cooking pot. It's that easy! :))
Recipe for chicken stew
Ingredients:
3 chicken wings with the drumsticks
2 potatoes, cut into quarters
1 carrot, cut into rings
5 dried mushrooms, soaked
1 small can button mushrooms
1 big onion, sliced
2 slices ginger
Marinate:
1 tbsp light soya sauce
a pinch of pepper
cornflour for coating chicken
Gravy:
3 bowls water
1 tsp salt
2 tsp sugar
1 tsp sesame oil
1 tsp dark soya sauce
2 tsp light soya sauce
dash of pepper
Thickening:
2 tbsp cornflour
3 tbsp water
Method:
1. Cut the wings and drumsticks into separate pieces. Wash and drain dry.
2. Marinate chicken with marinate for 1/2 hour. Coat with cornflour and deep-fry till brown. Remove and drain. (I pan-fry instead)
3. Heat wok with 1 tbsp cooking oil, fry ginger and onions. Add chicken, potatoes, carrots, dried mushrooms and button mushrooms. Pour in gravy mixture, cover pot and cook till chicken is tender.
4. When chicken is done, thicken gravy with cornflour mixture. Dish up and serve.
I forgot to take a picture before it was gobbled up!! :P
3 chicken wings with the drumsticks
2 potatoes, cut into quarters
1 carrot, cut into rings
5 dried mushrooms, soaked
1 small can button mushrooms
1 big onion, sliced
2 slices ginger
Marinate:
1 tbsp light soya sauce
a pinch of pepper
cornflour for coating chicken
Gravy:
3 bowls water
1 tsp salt
2 tsp sugar
1 tsp sesame oil
1 tsp dark soya sauce
2 tsp light soya sauce
dash of pepper
Thickening:
2 tbsp cornflour
3 tbsp water
Method:
1. Cut the wings and drumsticks into separate pieces. Wash and drain dry.
2. Marinate chicken with marinate for 1/2 hour. Coat with cornflour and deep-fry till brown. Remove and drain. (I pan-fry instead)
3. Heat wok with 1 tbsp cooking oil, fry ginger and onions. Add chicken, potatoes, carrots, dried mushrooms and button mushrooms. Pour in gravy mixture, cover pot and cook till chicken is tender.
4. When chicken is done, thicken gravy with cornflour mixture. Dish up and serve.
I forgot to take a picture before it was gobbled up!! :P
Tuesday, October 12, 2010
The missing cake
Baked half a butter cake for the gymies and asked Calvin to pass to them on Monday evening so that they can eat together after class.
BUT, Jessie said they did not eat any cake when I asked her on Tuesday!
The truth was out on Friday....Jessie said that our dear Mr Calvin thought it was all for him, and ate it all...well. >.<
Jessie was so amused by him. So was I.
BUT, Jessie said they did not eat any cake when I asked her on Tuesday!
The truth was out on Friday....Jessie said that our dear Mr Calvin thought it was all for him, and ate it all...well. >.<
Jessie was so amused by him. So was I.
Monday, October 11, 2010
Simple lunch affair...
...on 10 Oct 2010.
Tomato garlic prawns, fish cake and pork ribs soup with winter melon and lotus roots.
Curry puff business?!
Made curry puff for Siew Ling, Jac and Hong Hong last saturday. Faith and Aaron were also in office so they ate too.
And all of them liked it! Yeah success! Can open curry puff business already??
Sunday, October 3, 2010
Recipe for Curry Puffs
Ingredients
For water dough:
200 g plain flour
100 ml water, mixed with
1/4 teaspoon salt
1 tablespoon shortening or 1 tablespoon margarine
For oil dough:
100 g plain flour
75 g margarine or 75 g shortening
For filling:
220 g potatoes (cubed)
100 g big onions (cubed)
Chicken fillet/breast (cubed)
2 tablespoons curry powder
1 tablespoon fried chili paste
1 sprig curry leaf
1 tablespoon oyster sauce
salt, to taste
sugar, to taste
light soy sauce, to taste
1 dash pepper
1 To make WATER DOUGH, place flour in a mixing bowl.
2 Rub in shortening and add in the water.
3 Knead into a smooth dough and leave aside to rest for 10 minutes.
4 Divide into 12 equal portions.
5 To make OIL DOUGH, rub shortening or margarine into the flour to form an oily dough.
6 Divide into 12 equal portions.
7 To make FILLING, heat pan with 3 tbsp oil.
8 Fry all the ingredients till fragrant.
9 Add water and fry till dry.
10 Add water again and fry till dry and potato become soft.
11 Cover the pan once in a while so that the potato will be cooked faster.
12 Repeat steps 9 to 11 until potato is soft. Leave to cool.
13 Wrap oil dough inside water dough.
14 Flatten the dough using a rolling pin to shape a thin circle.
15 Add filling and seal the sides.
16 Pinch the edges to form a scallop design or any design. Deep fry puffs in medium hot oil.
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For water dough:
200 g plain flour
100 ml water, mixed with
1/4 teaspoon salt
1 tablespoon shortening or 1 tablespoon margarine
For oil dough:
100 g plain flour
75 g margarine or 75 g shortening
For filling:
220 g potatoes (cubed)
100 g big onions (cubed)
Chicken fillet/breast (cubed)
2 tablespoons curry powder
1 tablespoon fried chili paste
1 sprig curry leaf
1 tablespoon oyster sauce
salt, to taste
sugar, to taste
light soy sauce, to taste
1 dash pepper
1 To make WATER DOUGH, place flour in a mixing bowl.
2 Rub in shortening and add in the water.
3 Knead into a smooth dough and leave aside to rest for 10 minutes.
4 Divide into 12 equal portions.
5 To make OIL DOUGH, rub shortening or margarine into the flour to form an oily dough.
6 Divide into 12 equal portions.
7 To make FILLING, heat pan with 3 tbsp oil.
8 Fry all the ingredients till fragrant.
9 Add water and fry till dry.
10 Add water again and fry till dry and potato become soft.
11 Cover the pan once in a while so that the potato will be cooked faster.
12 Repeat steps 9 to 11 until potato is soft. Leave to cool.
13 Wrap oil dough inside water dough.
14 Flatten the dough using a rolling pin to shape a thin circle.
15 Add filling and seal the sides.
16 Pinch the edges to form a scallop design or any design. Deep fry puffs in medium hot oil.
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Saturday, October 2, 2010
Recipe for Penang Fried Kuay Teow Mee
Ingredients:
kway teow (flat rice noodles)
prawns
beansprouts
chinese sausage (sliced)
fish cake (sliced)
eggs
cloves garlic (chopped)
cooking oil
chilli paste
Seasoning:
light soya sauce
dark soya sauce
salt
pepper
Method:
1. Heat oil in wok until hot, add chopped garlic and fry until fragrant. Turn up the heat and add the chilli paste and continue to fry until fragrant.
2. Add prawns, chinese sausage and fish cake slices and beansprouts and fry for a while. Push all the fried ingredients to one side and add the kway teow and stir-fry quickly for a few seconds.
3. Add seasoning, sprinkle with a little water and stir in all the fried ingredients. Push ingredients to the sides of the wok to create an empty space in the centre. Add a tbsp of oil and crack in the eggs. When the eggs start to set, cover the eggs with the noodle mixture and stir-fry evenly.
My dad came over to eat too :))
kway teow (flat rice noodles)
prawns
beansprouts
chinese sausage (sliced)
fish cake (sliced)
eggs
cloves garlic (chopped)
cooking oil
chilli paste
Seasoning:
light soya sauce
dark soya sauce
salt
pepper
Method:
1. Heat oil in wok until hot, add chopped garlic and fry until fragrant. Turn up the heat and add the chilli paste and continue to fry until fragrant.
2. Add prawns, chinese sausage and fish cake slices and beansprouts and fry for a while. Push all the fried ingredients to one side and add the kway teow and stir-fry quickly for a few seconds.
3. Add seasoning, sprinkle with a little water and stir in all the fried ingredients. Push ingredients to the sides of the wok to create an empty space in the centre. Add a tbsp of oil and crack in the eggs. When the eggs start to set, cover the eggs with the noodle mixture and stir-fry evenly.
My dad came over to eat too :))
It's difficult to be a housewife
Cooked for taf's aunt's family as they came over for dinner.
Didn't eat much myself because was not feeling well and because I just felt too full after all the cooking...
Butter crab, beef stew and fried bee hoon.
Didn't eat much myself because was not feeling well and because I just felt too full after all the cooking...
Butter crab, beef stew and fried bee hoon.
Friday, October 1, 2010
Swan song...
Change of plans! Today was Calvin's last day teaching body pump instead of with effect from Nov!
They decided against letting him teach throughout Oct as the first 3 weeks in Oct we would be doing the new release anyway. So they saw no point for him to teach the new release since he would not be teaching in future. SIGH! Sad...
They decided against letting him teach throughout Oct as the first 3 weeks in Oct we would be doing the new release anyway. So they saw no point for him to teach the new release since he would not be teaching in future. SIGH! Sad...
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