Thursday, 4 April 2019

Pork and Shrimp Siu Mai (Collaboration with Knorr Savorrich)


Ingredients
500g frozen prawns, roughly chopped
200g minced pork
4 dried mushrooms, soaked and diced
3 waterchestnut, diced (optional)
1 pkt yellow square wanton wrapper


Seasoning (to taste)
1.5 tsp Knorr Savorrich Chicken Concentrate
1 tbsp light soya sauce
1 tbsp hua tiao wine
1 tsp sugar
1/2 tsp sesame oil
Dash of pepper
1 tsp corn flour

Method
1. In a mixing bowl, combine all ingredients and seasoning. Mix the paste by throwing it into the mixing bowl a few times until gluey/sticky.
2. Place about 1.5 tbsp of siu mai filling in the center of the wanton wrapper. Gather the edges of the skin, gently press the sides to adhere and keep the top open. Cut the corners of the wrapper.
3. Line the bamboo steamer with parchment paper. Place the siu mai in the steamer, cover it with the bamboo lid. Use medium-high fire, steam it above boiling water for 10-12 minutes or until it's cooked. 
4. Top it with some fish roe (Tobikko) and serve hot.

Rainbow Dumplings

Ingredients
200g minced pork (with a bit of fats)
600g frozen prawns, chopped roughly
100g chives, chopped
3 dried mushrooms, soaked and diced
1 tbsp fried garlic

Seasonings
Pinch of salt
2 tbsp oyster sauce
1 tbsp light soya sauce
1 tbsp hua tiao wine 
1 tsp sesame oil
A dash of white pepper
1 tbsp corn flour

Method
1. Put all the ingredients in a big mixing bowl. Add all the seasonings, mix well by throwing it into the mixing bowl until its gluey and sticky. 
2. Keep in the fridge and let it marinate for 1-2 hours.
3. Scoop a small amount (about 1-2 tbsp) of dumpling paste and place it in the centre of the dumpling skin. Gently wrap and seal it tightly.
4. Cook the dumplings in a pot of boiling water for a few minutes until it's cooked or floating. Dish up and serve with some soup.

Rainbow Dumpling Skin

Ingredients
500g plain flour
Some water

*As I do not have an exact measurement, you have to adjust the amount of the flour and water by yourself. As for 500g of plain flour, you need about 1 cup of water*

Colouring Gel (1-2 drops each)
Red
Orange
Yellow
Green
Blue
Purple

Method
1. Put 500g of plain flour in a big mixing bowl or plate. Add some water (1/3 cup first), do not add too much water at one time, add it gradually. Knead the flour until smooth and not sticky to your hands. You may add some more water if its too dry, if its too wet and sticky, you have to add a bit more flour (recommend to add 1/2 tbsp at a time).
2. Divide the dough into 6 portions. Put 1-2 drops of different colourings onto each dough. Knead the dough until its evenly coloured (it may take some time).
3. Use a rolling pin to flatten the dough as thin as possible. Cut a few round dumpling skins with a round mould. 
4. Repeat step 3 to finish up the excessive dough from the cut out until its all used up. 
*The amount of dumpling skin that you can make is depends on the size of the round mould. I made 10 dumpling skin out of each coloured dough*

Saturday, 23 March 2019

Prawns Mee Goreng (Collaboration with RedMart)

Ingredients
10 fresh prawns, peel and devein, tail on
300g yellow noodles
10 cherry tomatoes, halved
100g cai xin, cut into sections
1 small onion, sliced
2 tbsp minced garlic
2 tbsp cooking oil

Seasonings
2 tbsp ketchup
2 tbsp sambal
1 tbsp light soya sauce
1 tsp sugar
Dash of pepper
1 tbsp water

Directions
1. Combine all the seasonings in a medium bowl, set aside.
2. Heat up 2 tbsp of cooking oil in a wok/pan. Fry prawns and prawn heads till cooked. Squeeze out the prawn extract from the heads. Remove and set aside.
3. In the same wok/pan, fry onion till translucent. Add garlic, continue to fry till fragrant. Add cherry tomatoes and cook for 2 minutes.
4. Add yellow noodles and vegetables, stir fry and mix well with other ingredients for a few minutes.
5. Season the noodles with all the combined seasonings, taste and adjust the seasonings to your preference.
6. Lastly, put the prawns back into the noodles and toss for a minute. Dish up and serve hot.

Pan Seared Salmon with Garlic Butter and Truffle oil (Collaboration with RedMart)

Ingredients
300g salmon fillet
100g brussel sprouts, halved
50g asparagus
6 cherry tomatoes, halved
1 bulb garlic, halved
1 tsp olive oil
2 tbsp butter
1 tbsp truffle oil

Seasonings
Salt
Pepper
Parsley

Directions
1. On a cast iron pan, heat up some olive oil. Sear both sides of salmon fillet for 1 minute on each side and baste some butter on it. Sprinkle some salt, pepper and parsley.
2. On another pan, fry brussel sprouts, asparagus and garlic with some olive oil. Season them with salt and pepper.
3. Arrange all the vegetables, garlic and cherry tomatoes in the cast iron pan together with seared salmon fillet.
4. Roast it in the 180°C preheated oven for 3 minutes. Remove from the oven, sprinkle some truffle oil and serve hot.

Wednesday, 6 March 2019

Spicy Sardine and Vegetables Salad

Ingredients
1 canned Ayam Brand EVOO Sardine
Some brocolli, cut
6-8 prawns, remove shell and devein
2 red chilli, sliced
8 garlic, sliced thinly
1 onion, sliced thinly
Olive oil from canned Ayam Brand EVOO Sardine

Seasonings (to taste)
2 tbsp sambal
1 tsp brown sugar
Salt
Pepper

Method
1. Heat olive oil in a wok/pan, add sliced garlic and fry till golden brown. Remove garlic and put it in a big mixing bowl.
2. In the same wok, pour a little oil, fry onion and chilli till brownish, remove and put it in the mixing bowl together with the fried garlic.
3. Add some oil again, fry brocolli for about 3 minutes and flip it over the other side and continue to fry for a while until it's slightly charred. Don't over cooked the brocolli as we want it to be crunchy. Move it to the mixing bowl.
4. Pan fry the prawns until it's cooked and lightly toss the sardines. Remove and put it in the same mixing bowl.
5. Lightly torch all the ingredients and sear it for a few seconds to make it charred.
6. Combine all the seasonings and mix well with other cooked ingredients. 

Tuesday, 22 January 2019

Braised Sea Cucumber with Mushrooms

Ingredients
6 sea cucumber, cut into 2-3 sections
2 chicken thigh, cut into pieces
6 dried mushrooms, soaked and remove stems
1 dried squid, soaked and cut
5 dried scallop, soaked overnight
5 sliced ginger
8 cloves garlic, smashed
3/4 cup chicken stock
Coriander for garnishing

Chicken Seasoning
1 tbsp light soya sauce
1/2 tsp salt
1/2 tsp sugar
1 tsp hua tiao wine
1/4 tsp sesame oil
1/2 tsp corn starch
Dash of pepper

Seasoning (to taste)
2 tbsp oyster sauce
1 tsp salt
1 tsp sugar
2 tbsp hua tiao wine
1/4 tsp Sesame oil
Dash of pepper

Method
1. Marinate chicken thigh with all the seasoning for 2 hours.
2. Heat 1 tbsp of oil in a pot/wok, fry ginger and garlic till fragrant. Add chicken thigh and cook for 5 minutes, stir occasionally.
3. Add dried squid and mushrooms, cook till fragrant. 
4. Stir the sea cucumber in and drizzle some hua tiao wine at the side of the pot/wok. 
5. Pour chicken stock, bring it to boil and simmer for 30 minutes or until the sea cucumber are soft. 
6. Season it with all the seasoning. Lastly, add dried scallops, continue to cook for another 10 minutes. Garnish with some coriander and serve hot. 



You may view the recipe video through this link:  https://youtu.be/Yn0cwtFvkeM

Monday, 24 September 2018

Rainbow Ondeh Ondeh

Ingredients 
160 g glutinous rice flour
1 tbsp fine sugar
135-140 ml water
A few drops of each colour (red, orange, yellow, green, blue and purple)
*you may just use 1 green colour (pandan paste)*

The Filling
Finely chopped palm sugar

The Topping

Steamed shredded coconut with a pinch of salt

Method
1. Mix all the ingredients (except the colouring) and knead until smooth dough formed.
2. Divide dough into 6 portions and add different colour to each dough, knead each colour dough till even.
3. Divide each colour dough into 3 to 4 for big ones, 8-9 for mini ones. Roll it and lightly flatten it (If the dough is too dry, you may add a few drops of water). Add a little chopped palm sugar in the centre, seal it carefully and roll into ball again.
4. Cook all the ondeh ondeh balls in boiling water, once it floats remove it and soak it in cool water for 3 minutes.
5. Coat the ondeh ondeh with the steamed shredded coconut.

Friday, 31 August 2018

Seafood Vermicelli Soup

Ingredients
1 mud crab, cleaned and chopped
1/2 kg large prawns
1 kg clams
800g thick vermicelli, blanced
Vegetables (wong bok or cai xin)
8 sliced ginger
2 bulbs garlic with skin, halved 
50-75g unsalted butter
1/4 cup evaporated milk

Seasonings

1.5 tbsp fish sauce
1 tbsp brown sugar
1/4 cup hua tiao wine
Pepper

The Garnishing
Chopped spring onion
Coriander

The Broth
2-3L water
300g chicken carcass
10 chicken feet
500g big pork bones
1 dried sole fish
1/2 cup anchovies
1/4 cup soya beans
1 onion, wedged
Salt
Pepper

Method
1. Blanch chicken carcass, chicken feet and pork bones. Rinse with water and set aside.
2. Bring 2-3L of water to boil then add the blanched bones, feet and all the other ingredients. 
3. Cook the soup over high fire for 45 minutes. Turn to medium fire and continue to simmer for another 2-3 hours, season with salt and pepper.
4. In a wok or big pot, heat up 2 tbsp of oil. Saute ginger and garlic till fragrant. Pour the broth and bring it to boil. 
5. Add evaporated milk and butter. 
6. Season with fish sauce, sugar, pepper and hua tiao wine.
7. Add the crab. When the crab is almost cooked, add some prawns and vegetables. Lastly, add the clams, cover the wok/pot and cook for 3-5 minutes.
8. Combine the thick vermicelli into the seafood soup.
9. Garnish with spring onion and coriander. Serve hot.