Thursday, 19 July 2018

Yong Tofu

Fillings Ingredients
1:3 (ratio) minced pork/chicken and grounded prawns (I mixed around 300g of minced pork with 800g frozen prawns)
1/5 cup fried salted fish, diced 
1/4 cup of spring onion, chopped

4 tofu, cut in triangular shaped and cut a hole in the centre
1 bittergourd, sliced 1.5 cm thick and remove seeds
1 eggplant, cut 2-3 cm in thickness and cut a slit in the centre
8 Green and red chilli, cut a slit from one end to the other end and remove seeds


1 tbsp oyster sauce
1 tsp salt
1 tsp brown sugar
1 tsp sesame oil
1 tbsp hua tiao wine
1 tsp corn starch

1. In a mixing bowl, combine all the ingredients and seasonings. Throw the paste a few times into the bowl until the paste become sticky and gluey.
2. Apply a small amount of fillings on each tofu, bittergourd, eggplants and chilli.
3. Pan fry the fillings side with a little oil till browned.
4. Serve with soup or sauce.

*Taste and adjust the seasonings to your preference

Golden Prawns and Meat Balls

1:3 (ratio) minced pork and grounded prawns (I mixed around 300g of minced pork with 800g frozen prawns)
3-4 water chestnut, diced finely
1 dried cuttlefish, diced finely (optional)
A few stalks of spring onion, chopped

1/2 tbsp fish sauce
1 tbsp oyster sauce
1 tsp salt
1 tsp brown sugar
1 tsp sesame oil
1 tbsp hua tiao wine
1 tsp corn starch
3 tbsp tapioca starch

1. In a mixing bowl, combine all the ingredients and seasonings. Throw the paste a few times into the bowl until the paste become sticky and gluey.
2. Heat 2-3 cups of oil in a pan/wok. Use one hand (right) to grab some of the meatball paste and squeeze out a ball shaped of paste in between your thumb and index finger, use another hand (right) to hold a spoon and scoop out the round paste. Put it in hot oil immediately after each round paste is created.
3. Occasionally stir the meatballs and deep fry till browned. Serve hot.

*Taste and adjust the seasonings to your preference

Shrimp Paste Fried Chicken Wings

10 chicken wings, cut into 2
4 shallot, pounded/grounded
5 garlic, pounded/grounded

3 tbsp shrimp paste (I used LKK)
1/2 tbsp oyster sauce
1 tsp salt
2 tsp brown sugar
2 tbsp hua tiao wine
1 tsp corn starch

Flour Batter
1 cup plain flour
1/4 cup corn flour
1 tsp salt
1 tsp bicarbonated soda

1. Season chicken wings with all the seasonings, pounded shallot and garlic. Keep in the fridge and marinate for 3-4 hours or overnight.
2. Put all the flour batter ingredients (except water) in a big mixing bowl. Add water gradually, mix it until it turns into a smooth batter and no lump (I used about 1/2 to 1 cup of water).
3. Heat 2 cups of oil in a pot (not smoky hot), dip each chicken wing into the flour batter evenly by removing the excessive batter that drip from the wings. 
4. Deep fry chicken wings till browned or cooked. Serve hot and crispy.

*Taste and adjust the seasonings to your preference

Tuesday, 17 July 2018

Golden Triangle Curry Noodles (Collaboration with Xando)

2 packets Xndo® ZeroTM Noodles
1 chicken thigh meat, diced
1 russet potato, cut into small cubes
1 onion, chopped
2 tbsp chilli paste (homemade or store bought)
1 tbsp curry powder
1 tsp turmeric powder
100 ml coconut milk
5 sheets spring roll skin, cut into rectangle
1 egg, beaten
1/2 cup plain flour
1 cup bread crumbs

1 tsp fish sauce
1 tsp brown sugar
1/2 tsp salt


1. Stir fry onion till translucent, add chilli paste and continue to fry for 5 minutes. 
2. Add chicken and potato, stir and cook for a couple of minutes. Add curry and turmeric powder, mix and combine well.
3. Pour coconut milk, bring it to boil and simmer for 10 minutes. Add 2 packets of Xndo® ZeroTM Noodles, mix well.
4. Season the curry noodles with all the seasonings. Keep in the fridge for 3-4 hours until the fillings are thicken/slightly harden
5. Scoop 1-2 tbsp of curry noodles filling onto the corner of each spring roll skin, fold and wrap it in triangular shape. Seal it with a bit of beaten egg.
6. Coat part of the triangle puff with some flour, then dip the same part into the beaten egg and coat it with Japanese bread crumb.
7. Heat up some oil in a pot, deep fry the triangle curry noodles until golden brown. Serve hot.

Monday, 16 July 2018

Hua Tiao Ginseng Chicken Stuffed Rice (Collaboration with Xndo)

1 whole chicken (I used French Chicken)
2 packets Xndo® ZeroTM Rice
1 Korean/Chinese ginseng 
10 red dates
10 cloves garlic, skin peeled
1/4 cup lotus seeds
1.5 cups water
1 tbsp spring onion, chopped

1.5 tbsp coarse sea salt
1/3 cup + 2 tbsp hua tiao wine

1. Season chicken in and out with 1/3 cup of hua tiao wine and 1.5 tbsp of coarse sea salt.
2. Stuff all the ingredients except water into the chicken's stomach by saving a few pieces to put in the pot later on. Marinate for 3 hours or overnight.
3. Place chicken in a tanyu pot/claypot, pour 1.5 cups of water with left over red dates, garlic and lotus seeds. 
4. Drizzle 2 tbsp of hua tiao wine onto the chicken.
5. Cover the pot and cook the chicken over medium fire for 30 minutes or until cooked (cooking time depends on the size of the chicken).
6. Garnish with some spring onions and serve hot.

Sunday, 15 July 2018

Hotstone Seafood Rice (Collaboration with Xndo)

2 packets Xndo® ZeroTM Rice
1 squid, cut into rings
8 prawns, peel and devein, tail on
5 crabsticks or 1/4 cup crab meat
1/2 packet shimeji mushrooms
1 carrot, cut into chunks 
1 cup cabbage, cut into small pieces
1 onion, cut into wedges
3 stalks spring onion, cut into 3 cm long
1-2 cups chicken stock (homemade or store bought)


1 tbsp light soya sauce
1 tsp salt
1/2 tbsp mirin
1 tsp sake

The Thickening
Mix 1 tsp of potato starch with 1 tsp of water for thickening

The Garnishing (optional)
Bonito flakes 

1. In a hotstone bowl, heat up 1 tbsp of oil. Add onion and spring onion and saute till fragrant.
2. Add carrot, cabbage, shimeji mushrooms, stir fry for 3 minutes.
3. Pour the chicken stock, bring it to boil. Season the soup with all the seasonings, taste and adjust the seasonings to your preference. 
4. Add the prawns, squid and crabsticks or crab meat.
5. Once the seafood is cooked, combine 2 packets of Xndo® ZeroTM Rice into the seafood soup.
6. Lastly, thicken the soup with thickening mixture. Garnish with some bonito flakes.

Monday, 25 June 2018

FFTH Fried Noodles (2 servings)

2 precooked cintan noodles
1/4 cup fishcake, sliced
1/4 cup lean pork/chicken, sliced thinly
1 tomato, cut into wedges
1 egg
3 crabstick, cut into 3 sections
Fried anchovies (ikan bilis)
Bean sprouts
2 tbsp sunflower oil 

Pork/chicken marinate seasonings

1 tbsp light soya sauce
1 tsp sesame oil
1/2 tsp sugar
1/4 tsp cornstarch

Paste (to be blended/grinded)
1 small size bombay onion
2 shallots
2 red chilli, seeds removed
4 cloves garlic

2 tbsp tomato sauce
1 tbsp fish sauce
1 tbsp light soya sauce
1 tbsp sweet sauce
1/2 tsp dark thick sauce (for colouring)

1. Marinate sliced lean pork/chicken with the seasonings for 1-2 hours.
2. Heat oil is a pan, stir fry sliced pork/chicken till almost cooked. Set aside.
3. In the same pan, cook the blended paste till fragrant. Add tomato, sliced meat, fish cakes and crabstick, quickly fry it for 2 minutes.
4. Add precooked cintan noodles, use a pair of chopsticks to help loosen the noodles. Pour all the seasonings, mix and combine until the noodles are evenly coated with the sauces.
5. Add cabbage and bean sprouts, stir and fry it, leave it at one side of the pan with the noodles. 
6. Crack an egg, leave it to cook at the bottom, slowly flip it and combine with noodles.
7. Lastly, add fried anchovies. Dish up. 
8. Garnish with some cucumber. Serve hot with sambal chilli (optional).

Thursday, 31 May 2018

Taro Chiffon Cake with Taro Bits

Ingredients of batter (makes one 8" cake)
5 egg yolks 
30g caster sugar
100g top flour (to be sifted with baking powder)
1 tsp baking powder
80ml coconut oil 
110g taro paste with coconut mixture
2 tbsp tiny diced taro
A few drops of purple gel colouring (optional)

Taro paste ingredients

60g fresh taro paste
100ml coconut milk

Ingredients of meringue
5 egg whites
65g caster sugar
1/2 tsp cream of tartar

1. Preheat oven at 150ÂșC.
2. In a small sauce pan, bring taro paste ingredients to simmer, leave it to cool. Measure 110g of taro paste mixture and set aside (we only need 110g of taro mixture).
3. Beat the egg yolks with a balloon whisk and mix in 30g of sugar. Add 110g taro paste mixture and a few drops of purple gel colouring, combine well.
4. Add sifted top flour and baking powder in three batches into the egg yolk mixture. Mix well. Lastly, fold in the coconut oil. Set aside.
5. Use a large clean bowl, make sure there’s no water or oil in it. Beat egg whites with an electric mixer until bubbles formed, add the cream of tartar, beat well. Add 65g of sugar in three batches and beat well in between additions. Continue to beat until stiff peaks form. 
6. Scoop out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula until just combined.
7. Pour the 1/2 of the cake batter into the chiffon cake pan, randomly throw in some tiny diced taro and pour the rest of the cake batter. 
8. Bake in pre-heated oven for about 1 hour and 15 minutes. If after baking for 20 minutes, the top of the cake gets a little brown, you may use aluminum foil to cover the top of the cake and continue to bake until it's fully cooked. Use a needle or toothpick to insert the centre of the cake, it should come out clean and dry.