Thursday 27 April 2017

Stir Fry Glutinous Rice

2 cups Glutinous rice (soak overnight)
2-3 diced mushrooms
1 diced chinese sausage (腊腸)
Some diced dried shrimps 
2 shallot (chopped)
1 tbsp chopped garlic
3-4 tbsp cooking oil
Some water

Optional (for garnishing)
Some roasted peanuts
Shredded fried beaten egg
Spring onion
Chinese parsley

Seasonings (all to taste)
1 tbsp light soya sauce (生抽)
1 tsp black soya sauce (老抽)
2 tsp fish sauce
1 tbsp Hua tiao wine
1/2 tsp Sesame oil 
Dash of pepper
1 tsp Sugar

1. Heat 2 tsp oil in a wok. Fry some dried shrimps until fragrant, add chinese sausage follow by mushroom and cook for a while. Remove from wok and set aside.
2. In the same wok, add 2.5 tbsp of oil and fry shallot till translucent. Add garlic and fry till fragrant.
3. Add glutinous rice and 1/4 cup of water and keep stirring until its slightly soften. Put all the seasonings to taste and add some more water again, stir constantly until its all evenly cooked (the amount of water is depend on the amount of the glutinous rice and how you stir it).
4. Mix all the fried ingredients from step 1 into the cooked glutinous rice. 
5. Roll the glutinous rice into balls shape and garnish with some shredded fried egg, roasted peanuts, spring onion and chinese parsley. 

1. You may add some water again if the rice is still hard, but remember to add the water a little bit at a time until how soft you want it to be. If you add too much water at one time, the rice will be too soft and sticky.
2. Constantly stir the glutinous rice is very important as to prevent the glutinous rice from sticking on the wok and also to make it cooked evenly. 

Century Eggs with Mala Chilli Sauce

2-4 century eggs
2 bird eye chilli, sliced (optional)
Some chopped spring onion
Some coriander

The sauce (to be mixed)
1-2 tbsp Lao Gan Ma crispy chilli oil
1 tsp black vinegar
1/2 tbsp light soya sauce
1/4 tsp sugar
1/2 tsp sesame oil

1. Use the steam or boil method to cook the century eggs for a few minutes and cut each into 8 slices.
2. Mix all the sauce and sliced chilli in a bowl and pour it all over the century eggs. 
3. Garnish with some spring onion and coriander. Serve hot or cold.

Tuesday 25 April 2017

Thai Stir Fry Minced Pork with Basil Leaves

300g minced pork
1 white part of lemongrass, thinly sliced (optional)
2 sliced shallot
1 tbsp minced garlic
2 red bird eye chilli, thinly sliced
2 green chilli, thinly sliced (optional)
1 small onion, thinly sliced
2-3 long beans, cut to 1-1.5cm long
Handful of holy basil leaves or sweet basil leaves

Seasoning A
1 tsp Thai fish sauce
1/2 tsp oyster sauce
1/2 tsp sugar
Dash of pepper
1/4 tsp corn flour
few drops of oil

Seasoning B (to taste)
1 tbsp Thai fish Sauce
2 tsp oyster sauce
1/2 tsp thick dark soya sauce
Thumbsize palm sugar


1. Marinate the minced pork with seasoning A for at least 1 hour.
2. Heat 2 tbsp oil in a wok, on high heat saute shallot till translucent. Add lemongrass, garlic and toss until fragrant.
3. Throw in the red and green chilli follow by the onion and long beans, stir fry for a while.
4. Add the pork and break it up with your spatula, make sure it doesn't stick together and cooks evenly.
5. Mix all the seasoning B with the pork and continue to stir fry until the pork is done. If it starts to get a bit dry, add a tablespoon of water and then add basil leaves, cook till the leaves are wilted.
6. Serve with steamed rice and sunny side up.

Friday 14 April 2017

Childhood One Pot Dish (Knorr-Haochi Campaign Dish)

The soup
1-2 chicken carcass
5-8 chicken feet
1/2 cup dried anchovies
1/4 cup soya bean
1-2 ltr of water

The vegetable ingredients
4 potato (cut chunks)
1 carrot (cut chunks)
1/4 cabbage (cut roughly)
2 glass noodles (to be soaked)
A bunch of chinese parsley (cut into a few sections)
Fried shallot/garlic

Soup seasonings to taste

1/2 tbsp Haochi seasonings
1 tsp salt
Fish sauce
Sesame oil

The meatballs

300g minced pork
1 dried squid (chopped)
1/4 chopped spring onion
1/2 tsp Haochi seasonings
1/4 fish sauce
1/4 sugar
Sesame oil
1 tbsp corn flour

1. Mix all the meatballs ingredients in a big mixing bowl until the paste become gluey. Shape it round like balls. Set aside.
2. Blanch chicken carcass and feet. 
3. Cook 1-2 L of water to boil. 

4. Add the blanched chicken carcass, feet and other soup ingredients into the boiling water, use medium low fire and simmer for 30 minutes to 1 hour. 
5. Cook the potato and carrot in the soup until soft. Add the meatballs followed by the cabbage, chinese parsley and lastly add the glass noodles to cook.
6. Add the soup seasonings to taste.
7. Garnish with some fried shallot/garlic. Serve hot with steamed rice.

Golden Stuffed Treasure (Knorr-Haochi Campaign Dish)

100g minced pork
300g prawns (roughly chopped)
100g squid (chopped) *Optional
1/4 spring onion (chopped)
1 packet yellow square wonton skin
Some spring onion or chives for tying
1 tsp grated garlic

Seasonings (adjust the amount to your liking)
1/2 tsp Haochi seasonings
1 tsp salt
1 tsp oyster sauce
1 tsp chinese cooking wine
Dash of pepper
Sesame oil
1 tbsp corn flour

The Sauce
1 tsp Haochi seasonings
1 tbsp oyster sauce/abalone sauce
1 tsp soya sauce
1 tsp chinese cooking wine
Dash of pepper
1/4 cups of water
1-2 tsp potato starch

1. In a large mixing bowl, combine the minced pork, prawns, squid, chopped spring onion with all the seasonings. Mix well and let it sit in the fridge and marinate for 1-2 hours.
2. Wrap a small amount of the meat paste with the wonton skin. Place the paste in the centre and gently tie with spring onion or chives by leaving a small opening in the centre for putting a small piece of prawn on top of the golden bag.
3. Prepare the steamer and steam for 5 minutes or until its cooked.
4. For the sauce, mix all the sauce ingredients in a bowl. heat oil in a pan and saute garlic until fragrant. Add all the sauce mixture and taste it.
5. Arrange the golden stuffed treasure on a plate nicely. Pour the sauce over it and garnish with some spring onion/coriander/chilli. Serve hot.

Wednesday 12 April 2017

Mango Yoghurt Popcorn Chicken (TV featured dish and Knorr-Haochi Campaign Dish)

2 chicken thigh meat (cut bite size)
1 ripe mango (cut small cubes)
1 cup or more potato starch
Oil for frying

1 tsp Haochi Seasonings
Pinch of salt
1 tbsp light soya sauce

A few drops of sesame oil
A dash of pepper
1/2 tbsp corn flour

The sauce (you may adjust to your own liking)
100ml mango yoghurt/vanilla yoghurt
1 tbsp honey
1/4 tsp salt
1/2 tsp lemon juice
3 tbsp mango juice

1. Marinate the chicken meat with all the seasonings for at least 2 hours.
2. Combine all the sauce ingredients and mix well. Set aside or keep in the fridge.
3. Heat oil in a pot/wok.
4. In a medium mixing bowl, coat all the marinated chicken meat with potato starch evenly.
5. Deep fry the chicken in the hot oil until golden brown. Remove and strain the oil. 
6. Put back all the fried chicken into the pot and deep fry it for the second time for 2 minutes (to make it crispier)
7. In another mixing bowl, pour and combined the fried chicken with the yoghurt sauce mixture. Transfer it onto a plate and spread some mango cubes on top.

Fried Meat Balls with Prawns (Knorr-Haochi Campaign Dish)

300g minced pork
500g prawns (roughly chopped)
1 small dried squid (cut finely)
1/4 cup spring onion (chopped)
3 tbsp tapioca flour

1/2 tbsp fish sauce
1 tsp Haochi Seasonings
1 tsp sugar
Dash of pepper
Few drops of sesame oil
1 tsp chinese cooking wine
1 tsp corn flour

1. Mix all the ingredients and seasonings in a large mixing bowl. Smack it a few times into the bowl until the paste is gluey. Let it sit for a while or keep it in the fridge for 1-2 hours.
2. Heat up 1 cup of oil in a pot.
3. Roll the meatball paste into balls and deep fry it until it turns to golden brown.
4. Remove and serve with chilli sauce or mayonnaise.

Beer Battered Fish and Chips (recipe adapted from SHC)

White Fish Fillet 
1 tsp HaoChi seasoning
1 tsp salt 
1 tsp pepper
1 tbsp plain flour
Oil for deep frying

Beer Batter (for 3-4 pax)
1/2 tsp salt
25ml water
50g rice flour
50g plain flour
1/4 tbsp honey
125ml beer (ice cold)
1/2 tsp baking powder

1. Wash and pat dry. Marinate with some salt and pepper for 1 hr or more.
2. Combine and mix thoroughly all the batter ingredients.
3. Lightly coat all the fish fillet with plain flour.
4. Heat oil in a pot, the amount of oil must be able to cover the whole fish fillet.
5. Use medium high fire and deep fry the fish fillet till golden brown. Remove from the pot. 
6. Heat up the oil again, and fry the fish for the second tim
e for about 10-20 seconds for a crispier crust.
7. Serve with mayonnaise or tartar sauce.

Friday 7 April 2017

Thai Tom Yam Goong

10 large prawns
1 squid
1 packet oyster mushrooms
1 canned button mushrooms (halved)
2 large tomatoes (cut eight)
3 bird eye chillies
Thumbsize galangal (sliced)
3 lemongrass (cut slantly)
8-10 lime leaves
coriander for garnishing
1-2L water

1/4 cup Thai chilli paste
100 ml coconut milk
Lime juice squeezed out from 4-5 fresh lime
Thai fish sauce to taste
Palm sugar to taste

1. Bring 1-2L water to boil, add bird eye chillies, galangal, lemongrass, lime leaves and cook for 10 minutes.
2. Add all the seasonings to taste and simmer for 15 minutes.
3. Put the rest of the ingredients into the soup until its all cooked.
4. Garnish with some coriander, serve hot with steamed rice.

*Note: Please adjust the amount of the seasonings to your own liking as I didn't measure to cook. It is strongly recommended to use the lime juice from the fresh lime as it tastes and smells more authentic*

Mama Korean Fried Chicken

12 whole chicken wings cut into 2 parts
1-2 cups potato starch
3 cups or more for deep frying
Some white sesame, chilli padi and chopped coriander for garnishing

Seasonings for chicken wings
1 tsp salt or to taste
Some white pepper
1 tsp sesame oil
1 tsp grated ginger
1 tsp grated garlic

Ingredients and Seasonings for Hot and Spicy Korean Sauce
1 tsp oil
1/2 tsp grated ginger
1 tsp grated garlic
6 dried chilli (cut into 3-5 sections)
2 tbsp korean red chilli paste
1/4 cup Kikkoman extra fragrant soya sauce
1 tsp rice vinegar
2-3 tbsp black/brown sugar or to taste
3 tbsp water

Heat 1 tsp of oil, saute grated ginger and garlic until fragrant. Add dried chilli and saute for a few minutes. Put all the seasonings to taste and cook for a while. The sauce should be slightly thicken. Remove and set aside.

1. Marinate chicken wings with all the seasonings for at least 2 hours or overnight.
2. Heat oil (about 3-4 cups) in a deep pot or wok until its really hot but not smoky.
3. Put the potato starch in a big mixing bowl and coat the wings evenly with the potato starch one by one.
4. Using Medium-high fire, deep fry the wings until it turns golden bown or crispy (about 10-15 minutes). Remove and leave it in a strainer. Continue to fry the rest of the chicken wings. 
5. Fry all the chicken wings again for the second time in hot oil (high fire) for 1-2 minutes or until very crispy. Remove and set aside.
6. Lastly, in another pan or wok, mix the sauce and the chicken wings. Dish up and garnish with some white sesame, chopped coriander and chilli padi on top. Serve hot with Korean rice.

Rainbow Agar Agar (recipe adapted from the net)

Transparent layer
1 packet (10 gm) agar agar powder
1000 ml water
120g caster sugar 
Pandan leave, knotted

Coconut layer

1 packet (10 gm) agar agar powder
600 ml water
400 ml coconut milk
120g caster sugar
Pandan leave, knotted
1/2 teaspoon salt

Colour for coconut layer (I use gel colouring)
1. 1 tiny drop of red or pink
2. Orange
3. Yellow
4. Green 
5. Sky Blue
6. Purple


Transparent layer
1. bring the 1000ml water with pandan leave to boil then dissolve the agar agar powder into pandan water. Add in sugar & continue stir till sugar well dissolve. Lower the fire to keep mixture warm (stir it occassionally to prevent the mixture to be set).

Coconut layer (for colour)
2. bring the 600ml water with pandan leave to boil then dissolve the agar agar powder into pandan water. Add in sugar & continue stir till sugar well dissolve. Add in 400ml coconut milk & 1/2 teaspoon salt. Lower the fire to keep mixture warm (stir it occassionally to prevent the mixture to be set).

3. Prepare two 1000ml plastic container or any bottles.
4. Use scoop ladle to measure which 1 scoop around 90ml (if using 1000ml container, otherwise measure according to the size of your container or bottles).
5. First layer is the pink coconut layer, let the layer to set 90% before pouring the 2nd layer which is the transparent layer or else when you cut it, the layer will come off. 

Note: The third layer should be orange followed by transparent then yellow and then tranparent and so on. The last layer should be purple. After it's all set, keep it in the fridge and slowly flip it over, you will see the pink layer is on top. If you use bottles, the first layer below about be purple and the last one is pink as you don't have to flip it.