Monday, 12 February 2018

Sweet and Sour Chicken/Pork

1 large drumstick meat/shoulder butt (pork), cut cube
1 green/red capsicum, cut square
1 onion, sliced
1 pineapple, diced
1 tsp minced garlic
1 cup potato starch

Meat seasonings
1 tbsp oyster sauce
1 tbsp light soya sauce
1/4 tsp salt
1 tsp sugar
1/2 tbsp hua tiao wine
1 egg white
Sesame oil
1 tsp corn starch

Sauce seasonings
1/4 cup tomato sauce
2 tbsp plum sauce
1 tsp rice vinegar
1 tsp light soya sauce
1 tsp oyster sauce
1 tbsp brown sugar
1 tsp potato/corn starch
1/4 cup water

1. Marinate the meat with all the meat seasonings for 2 hours or more.
2. Coat the meat evenly with some potato starch. 
3. Heat 2-3 cups of oil in a pot or wok. Use medium-high to high fire and deep fry the meat till brown. Dish up.
4. Heat up the remaining oil and use high fire to fry the meat again for another 2 minutes till crispy. Set aside.
5. Mix all the sauce seasonings in a bowl.
6. Saute garlic till fragrant. Add onion and capsicums, fry for 1-2 minutes. 
7. Add pineapples and the sauce seasonings, bring it to boil and simmer for a minute.
8. Add the fried chicken/pork, mix well until it's all coated with the sauce. Serve hot.

Thai Seafood Sauce

6 big green chilli
10 small green chilli
4 red bird eye chilli
8 cloves garlic
2 shallot
8-10 fresh lime juice
3 coriander roots
1-2 tbsp Thai fish sauce to taste
Sugar to taste

Put all the ingredients in a food processor and blend it coarsely.
Note: You may add more lime juice if you want it to be more sour

Thursday, 25 January 2018

Seared Scallop Canape with White Wine and Butter Yuzu Sauce (collaboration with Emporium Shokuhin)

Yam Ingredients and Seasonings (makes 12)
100-200g shredded yam
1 tsp salt
3 tsp tapioca flour

1. Combine all the yam ingredients and seasonings in a mixing bowl.
2. Divide the shredded yam into 12 portions, roll and make it in round shape. Deep fry it till crispy.

Scallops Ingredients and Seasonings
12 scallops
1 tsp Salt
A dash of black pepper

1. Marinate scallops with salt and black pepper for 1 hour.
2. Use kitchen towel to dry the scallops and use olive oil to sear the scallops both sides for 3-6 minutes till browned (timing may vary as it depends on the size of the scallops).

The Sauce Seasonings
1 tsp minced garlic
2 tbsp yuzu
1 tsp olive oil
1 tbsp white wine
2 tbsp butter
A pinch of salt
5 tbsp water

1. Heat olive oil and melt butter in a sauce pan. Saute minced garlic till fragrant.
2. Add the rest of the seasonings, bring it to boil. Set aside.

Others (for garnishing)
Tobikko (fish roe)
Edible Golden dust

To Assemble
Put seared scallop on top of the fried shredded yam, follow by a small amount of the sauce, tobikko and edible golden dust. Lastly, garnish with rosemary or any greens.

Wednesday, 17 January 2018

Seafood in a Nest (Collaboration with Huiji)

1 chicken thigh meat, sliced
6 scallops
8 prawns, peeled and deveined
1/2 onion, sliced
1/2 carrot, sliced
Some frozen peas
Some egg noodles
1/2 tbsp minced garlic

Chicken thigh seasonings
1 tsp oyster sauce
1 tsp soya sauce
1 tsp hua tiao wine
Sesame oil
Dash of pepper
1/4 tsp corn flour

The sauce seasonings
2 tbsp Huiji Waist Tonic
1 tbsp oyster sauce
A dash of pepper
1 tsp brown sugar
1 tsp of potato starch mix with 1 tsp of water for thickenning

1. Marinate the chicken thigh with all the seasonings for 2 hours.
2. Soak egg noodles in water till soft. Use kitchen towel to tap dry the noodles.
3. Heat 2 cups of oil in a wok, use 2 laddles (put some egg noodles on a laddle and use another laddle to press it as to create a bowl shape) and deep fry the egg noodles till crispy. Set aside.
4. Heat 1 tsp of oil in a wok, fry garlic till fragrant. Add onion and fry till fragrant.
5. Add chicken and fry till almost cook, add scallops and prawns.
6. When the prawns are starting to turn red, add carrot and mushrooms and fry for 2 minutes. 
7. Add all the seasonings and mix well. Lastly add some frozen peas, toss for 1-2 minutes, then thicken the sauce with the potato starch mixture (If the sauce is too dry, you may add 1 tbsp of water).

Friday, 5 January 2018

Donut Pasta with Shrimp

Ingredients (makes 10)
50g brown rice pasta (spaghetti)
10 prawns, peel (leave the tail) and devein.
1/2 cup mozarella cheese
1 bay leave
1 tsp minced garlic
1 tbsp San Remo sundried tomato and garlic sauce
1 cup San Remo bolognese and mushrooms sauce
1 tsp brown sugar
1/4 cup water
Coral lettuce

Spaghetti seasonings
1/2 tsp Salt
Black pepper

The prawns seasonings
Garlic pepper seasonings
Cajun seasonings

1. Marinate prawns with all the seasonings for one hour. 
2. Cook *San Remo Brown Rice Spaghetti according to package instructions and set aside.
3. Heat 1 tsp of olive oil in a pan and quickly fry the prawns till cooked. Set aside.
4. In the same pan, stir and fry the spaghetti with some salt and pepper. 
5. To cook the sauce, saute some garlic and bay leave till fragrant. Add San Remo sundried tomato and garlic sauce, San Remo bolognese and mushrooms sauce and 1/4 cup of water. Bring it to boil and simmer for 3-5 minutes. Add 1 tsp of brown sugar. Off fire and set aside.
6. Spread a bit of mozarella cheese on each mini donut mould, put 3-4 strands of spaghetti over the cheese by going round and round. Add a bit of mozarella cheese on the spaghetti again as to make it stick together.
7. Bake the donut pasta at 180ºC for 5 mins or until the cheese is melted. 
8. Gently remove the donut pasta and put a tiny piece of lettuce in the centre follow by prawn.
9. Lastly, drizzle some pasta sauce over it.
10. (Optional) You may want to use a torch and sear the prawns and cheese for a few seconds.

Wednesday, 3 January 2018

Ladyhomechef's Shrimps Burger

The Buns (makes 4)
4 hamburger buns 

Shrimp Patty Ingredients 
1 kg fresh or frozen shrimps
1 cup Japanese breadcrumbs
3/4 cup plain or wheat flour
1 beaten eggs

The Seasonings
1 tsp salt
3/4 tbsp garlic powder
1 tsp garlic pepper seasoning
1/2 tbsp cajun seasoning
1 tbsp corn flour

The Honey Mustard Mayo Sauce
1/2 cup Japanese mayonnaise 
2 tbsp yellow or honey mustard
2-3 tbsp honey

4 slices cheddar or emmental cheese
4 pieces of coral lettuce, shredded
A little cabbage, shredded 
1 tomato, sliced
1 onion, sliced

1. Divide the hamburger buns and spread it with butter. Use low fire and pan fry till browned.
2. Mix all the honey mustard mayo sauce's ingredients in a bowl, set aside.
3. Peel and devein shrimps, chop roughly. Add all the seasonings, rub and smash it into a mixing bowl till gluey. Keep in the fridge and marinate for 2 hours.
4. Divide the shrimp paste into 4 portions, roll it and flatten it.
5. Coat the shrimp patty with some flour evenly and then coat it with some beaten egg follow by the breadcrumbs. 
6. Heat up some oil in a pan, deep fry the shrimp patty till golden brown. Remove it and put it on a rack to remove the excessive oil.

To stack the burger

1. Place a slice of cheese on the bottom part of the bun follow by shrimp patty. 
2. Spread some shredded lettuce and cabbage, put some burger sauce on it. 
3. Top it up with sliced tomato and onion. 
4. Lastly, cover it with the top part of the hamburger bun!

Tuesday, 2 January 2018

Thai Brown Rice Pasta Salad (Collaboration with San Remo)

Ingredients (Makes 2 servings)
1/2 box *San Remo Brown Rice Spirals Pasta 
10 fresh tiger prawns (shell to be removed except the tail part and slice the back of the prawns)
1/2 squid (cut flower)
A few stalks of Chinese parsley (cut into section)
1/4 lemongrass (sliced)
1 small red onion (sliced)
2 red small chillies
2 garlic (smashed)
2 shallots (sliced)
10 cherry tomatoes (halved)

1 tbsp *San Remo bolognese and mushroom sauce
1 tsp Thai fish sauce 
3 tbsp fresh lime juice
20g palm sugar 
3 tbsp Thai chilli sauce 

1. Blanch prawns and squid, set aside.
2. Cook *San Remo Brown Pasta according to package instructions and set aside.
3. In a big bowl, use a pestle to lightly crush the garlic, chilli and shallot. Add chillies and lemongrass, lightly crush it then add palm sugar until it's all melted.
4. Add all the seasonings into mixture and mix well. Taste it according to your own preferences.
5. Lastly, add in the chinese parsley, onion, tomato, brown rice pasta, prawns and squids. Stir and mix well. You may serve it cold or hot.

SiChuan Hot and Spicy Chicken Pot

1 chicken, chopped
1.5 tbsp Sichuan pepper
2 bulbs of garlic, halved
5 shallot, smashed
4 sliced ginger
1 bombay onion, sliced
A handfull of chinese parsley, cut into section
3 sprigs of coriander
5 stalks of spring onion, cut into section
10 dried chilli, wash and dry
3 bird eye chilli, cut into 4 sections
1 red chilli, sliced

Seasonings (adjust to your own preferences)
2 tbsp lao gan ma crispy chilli oil (老干妈辣油)
1 tbsp chilli bean sauce (豆瓣酱)
1/2 cup hua tiao wine (Chinese cooking wine)
1/4 cup oyster sauce (I use LKK)
2 tbsp light soya sauce (I use LKK)
1 tbsp dark soya sauce (I use LKK 老抽)
1 tsp thick dark soya sauce (for colouring)
1-2 tbsp brown sugar
1 cup water
Mix 2tbsp of potato starch and 2tbsp of water to thicken the gravy 

1. Heat 2 tbsp oil in a wok, fry sichuan pepper till fragrant. Remove but leave a few pieces in the wok.
2. Use high fire, saute ginger till fragrant, add garlic and fry till golden brown. Add shallot until fragrant.
3. Add dried chilli and saute till a little dry, saute red chilli and bird eye chilli. Lastly add all the Chinese parsley, spring onion, coriander and fry till its fragrant and soften.
4. Put all the chopped chicken and stir fry until brown. 
5. Drizzle some hua tiao wine at the side of the wok. Add lao gan ma chilli oil and chilli bean sauce, stir and mix well with the chicket.
6. Add the rest of the seasonings except the remaining hua tiao wine. Bring it to boil and simmer until the chicken is cooked.
7. Drizzle the rest of the hua tiao wine. Lastly, slowly pour the thickening mixture and stir till the gravy is thicken.