Monday 22 May 2017

Hokkien Prawn Noodles

The Prawn Broth
300-500g prawn heads and shells
1/4 cup anchovies
1 dried sole fish (optional)
350g chicken and pork bone 
1 yellow onion, halved
6 cloves of garlic, smashed
4 shallots, smashed
2 sliced ginger
2-3L boiling water

Broth Seasonings
1 tbsp salt

The Noodles
300g thick vermicelli
100g yellow noodles

The Toppings
1/2kg prawns, clean
1 squid, clean and sliced
200g pork belly/lean meat, sliced
50g chives, cut into 4 sections
50g bean sprouts
4 eggs
1 tbsp minced garlic
2 tbsp pork lard (optional)

The Noodles Seasonings
4 cups prawn broth
2 tbsp fish sauce
1 tbsp light soya sauce
1/2 tsp Salt
2 tsp Sugar

The Prawns Broth Method
1. Heat 2 tbsp of oil in a pot, fry ginger and shallot till fragrant then add garlic. Add anchovies, dried sole fish prawn heads and shells, fry a little while or until the prawns turn red.
2. Add 2 -3 litres of boiling water, bring to boil and let it simmer for 45 mins - 1 hour. Then add all the broth seasonings to taste.

The Noodles Method
1. Heat 2 tbsp of oil in a wok, crack 4 eggs into the wok. Quickly stir it and flip the eggs till it turns slightly brown (you may also want to break the egg a little). Put the egg at the side of the wok and fry some chopped garlic with a little bit of oil follow by some sliced pork till its almost cooked.
2. Add yellow noodles and thick vermicelli and stir for a while.
Pour 4 cups of prawn broth and add the seasonings to taste, bring to boil. Add squid and prawns, cover the wok and continue to cook for 3 minutes (stir it occasionally), add 2 tbsp of pork lard. 
4. Add bean sprouts and chives, stir it and let it cook for 1-2 minutes or until all are evenly cooked (the gravy should look a bit starchy or whitish). Dish up and serve with calamansi and chilli.

Tuesday 16 May 2017

Konyakku Fruits Cake

2 packets konyakku powder
4 canned lychee water (only take the syrup, makes about 900ml) or any other flavoured syrup/juice
250g sugar
1L water
17-18 cm wide plastic container

The fruits
Sliced orange
Sliced strawberries
Sliced kiwi
Sliced pineapples
Some blueberry
Some pomegranate 
Any other fruits of your preference

1. Mix 900ml of lychee water and 1L water (1.9L) in a big pot and bring to boil. 
2. Dissolve the konyakku powder into the boiling lychee water. Add in sugar & continue to stir till sugar is well dissolve.
3. Lower the fire to keep the mixture warm (stir it occassionally to prevent the mixture to be set).
4. Dip some of the fruits (choose different colours of fruit) into the konyakku mixture and then paste it at the side of the container, then put the rest of the fruits in the centre. Slowly pour all the konyakku mixture into the plastic container. If the fruits swim away, gently use a chopstick to push and stick it back to the side of the container. You may position the rest of the fruit by using the same method too.
5. Put the konyakku in the fridge for at least 3 hours or till it set. Slice it and serve chill.

Green Tea Butter Cake

150g butter
130g caster sugar
200g self raising flour
3 eggs
100g milk
1 tbsp green tea powder


1. Preheat oven at 160ºC.
2. Sift the flour and green tea powder, set aside.
3. Beat butter and sugar till creamy.
4. Add eggs one by one, beat well after each addition.
5. Alternately, fold in the sifted flour mixture and milk, mix well.
6. Pour the batter into 8" lined rectangular baking mould. 
7. Tap the baking pan on countertop a few times to remove any trapped air bubbles.
8. Bake the cake for 40 minutes or till cooked. Unmould the cake onto wire rack and leave it till cool. Slice and serve with a cup of coffee.

Thursday 11 May 2017

Braised Duck with Chinese Spices 滷水鸭

1 duck, clean and chopped off the backside/tail
1 tofu (optional)
6 boiled eggs, remove the shells (optional)
4 bulbs of garlic, halved
300g galangal, lightly smashed
3 star anises
2 cinnamon sticks
1 tbsp cardamom
1 tsp coriander seeds
2 bay leaves
Some coriander for garnishing
1/3 pot of water

Seasonings (adjust the amount to your preferences)
1/4 cup Thai fish sauce
1/2 cup light soya sauce (I use LKK)
1 tbsp salt
2 tbsp dark soya sauce, 老抽 (I use LKK)
3 tbsp oyster sauce (I use LKK)
2 tbsp dark thick sauce (for colouring)
1/4 cup Chinese cooking wine (hua tiao wine)
Some rock sugar

1. Marinate duck with some salt and stuff 100g of galangal and 2 bulbs of garlic into the duck stomach. In a big pot, fill up 1/3 of the pot with water and bring to boil. Add garlic, galangal, star anises, cinnamon sticks, cardamom, bay leaves and coriander seeds into the boiling water, let it cook and simmer for 10 minutes or till fragrant.
2. Add all the seasonings and taste it. Simmer for another 5-10 minutes. 
3. Slowly put the duck into the sauce, cover it and cook for 30 minutes on one side. Turn the duck and cook the other side for another 15-20 minutes (The cooking time may vary, depending on the size of the duck). You may add more dark thick sauce if the duck is still light in colour. Remove the cooked duck.
4. Put the fried tofu and boiled eggs, cook for about 10 minutes or till it absorbed the flavour from the sauce.
5. When the sauce is cooled down, you may put the braised duck back into the gravy and let it soak for a few hours.
6. Chop the duck into pieces and serve with sliced tofu and halved eggs. Garnish with some coriander.

Monday 8 May 2017

Huiji Seafood in Da Bag 汇集大海鲜

1 mud crab/flower crab 
500g fresh prawns
500g clams
2 slippery lobsters
Any seafood ingredients that you want
6 cloves smashed garlic
10 sliced ginger
A few stalks of spring onion, cut into sections
1 tsp salt
Some coriander

The dipping sauce

3 cloves smashed garlic
1 tsp wolve berries, wash and soak for 10 minutes
1 tbsp Huiji Waist Tonic
3/4 cup water
1 tbsp black/brown sugar
1 tbsp oyster sauce
1/4 tsp salt


1. Clean and cut all the seafood ingredients.
2. In a pan, heat 1 tsp of cooking oil, saute garlic till fragrant. Add all the sauce seasonings and bring it to boil on low fire. Simmer for 5 minutes, off fire, add some wolveberries and set aside.
3. Boil a pot of water with 1 tbsp of cooking oil, salt, garlic, ginger and spring onion. Blanch all the seafood one type at once till all cooked and drain the water. 
4. Garnish with some coriander and serve the seafood with Huiji dipping sauce. 

Sunday 7 May 2017

LadyHomeChef Chicken Satay with Peanut Sauce

4 large chicken thigh meat, cut into bite size
Bamboo skewers

Seasoning paste (To be grounded or blended)
6 Garlic
10 Shallot
Thumbsize turmeric or 2 tsp turmeric powder
Thumbsize galangal
1 large lemongrass (white part)
1 tsp coriander powder
1 tsp fennel powder
1 tsp cumin powder

1 tbsp tamarind juice
2 tbsp sugar
1 tbsp salt
Some oil

Mix 1/4 cup of coconut milk with 3 tbsp of oil
Some honey for brushing

1 onion, sliced
1 cucumber, cut into chunks

1. Marinate chicken with grounded paste and seasonings. Keep it in the fridge for at least 3 hours or overnight to marinate.
2. Stick the meat (3-5 chunks) onto the bamboo skewer.
3. Preheat oven at 180°C.
4. Grill the satay in the oven for 5-8 minutes and then baste it with the oil mixture and honey, turn the satay and baste it again. Put it back to grill for 2-3 minutes. Repeat the basting process one more time and grill untill its cooked.
6. Serve with peanut satay sauce and some condiments.

The Satay sauce
Ingredients to be grounded

8 shallots
5 garlic
3 tbsp chilli paste or 10 soaked dried chilli (can be omitted if you want non-spicy version)
Thumbsize galangal
1 stalk of lemongrass (white part)
Thumbsize belacan

Seasonings (to taste)
1 tbsp oil
Palm sugar
3 tbsp tamarind juice
400-500 ml water
1 cup of grounded peanuts

1. Heat 1 tbsp of oil in a pot, add the grounded ingredients, stir fry till fragrant and slightly thick.
2. Mix grounded peanuts and water, stir well and bring to boil. Season with salt, palm sugar and tamarind juice. Taste and adjust the seasonings to your preference. Simmer for 2-3 minutes.

Note: The amount of water is depends on how thick do you want the sauce to be.

Wednesday 3 May 2017

Hong Kong Style French Toast

Ingredients (make 1)
2 slices of bread
1 beaten egg
1 tbsp peanut butter (optional)
1/2 tbsp condensed milk (optional)
Thumbsize butter
1 tbsp Taikoo syrup or maple syrup
Cooking oil

1. Spread some condensed milk and peanut butter on one slice of the bread and then sandwich it with another piece of bread.
2. Heat up some cooking oil in a pot or deep pan till slightly smoky but not too hot (the amount of the oil must be able to cover at least 1/2 of the sandwich height).
3. Coat the sandwich with the beaten egg evenly, pay attention to the 4 sides of the sandwich and make sure they are all well coated and stick together.
4. Slowly put the sandwich in the pot and deep fry it, flip the toast after 1 side turned golden brown and fry the other side till it's all evenly cooked. 
5. Serve hot with some butter and syrup.

Blanched Bean Sprout with Soya Sauce

300 g bean sprouts, remove the tail
2-3 shallot, sliced and fried
Some chopped spring onion
1/2 tbsp cooking oil
1 tsp salt
3 cups of water for blanching

The sauce (mix in a bowl)
1 tbsp light soya sauce
1/4 cup chicken soup/broth/water
1/2 tbsp sesame oil
2 tsp sugar

1. Bring 3 cups of water to boil, add 1/2 tbsp of cooking oil and 1 tsp of salt. Put the bean sprout to blanch till it's cooked (about 3 minutes).
2. Pour the sauce over the cooked bean sprout and sprinkle some fried shallot and spring onion. Serve hot.

Hainanese Chicken Rice (Recipe adapted from the net with some modifications)

The Chicken
1 large chicken (I used French chicken) washed and removed the feet for broth and trim the excess fats
3 stalks spring onion (cut 4 sections)
5 slices ginger

The Chicken Stock
1 chicken Cascass
Chicken feet 
Onion cut into half
1/4 cup soya bean
1 Dried sole fish (optional)

The Seasonings
1 tbsp coarse sea salt
2 tbsp Chinese cooking wine

1. Marinate the chicken with the seasonings and stuff the spring onion and sliced ginger into the cavity for 4 hours or overnight.
2. Put all the stock ingredients in a big pot and bring it to boil and simmer for 1-2 hours.
3. Hold the chicken head/neck and dip the chicken into the stock a few times until the skin is tighten.
4. Put the chicken into the broth, bring it to boil and continue to cook for 15-20 minutes with the lid open (depending on the size of the chicken, smaller chicken takes lesser time)
5. Turn off the heat, cover the pot and let it sit for 45 minutes.
6. Remove the chicken from the pot and bath it in ice water for 10 minutes. 
7. Chop the chicken into pieces and garnish with some sauce and coriander. Serve with rice.

The Rice
2 cups rice (wash and drain)
Chicken broth from cooking chicken
6 sliced ginger
2 bulb garlic (cut into half)
4 shallot (cut into half)
A few stalks of spring onion (cut into sections)
1 tsp Salt
1 tsp light soya sauce
Sesame oil

1. Heat up 2 tbsp oil, add shallot, ginger and garlic, fry until fragrant. Add spring onion and drained rice, stir for a while.
2. Add salt, light soya sauce and a few drops of sesame oil, mix well. 
3. Transfer the rice mixture into the rice cooker and add chicken broth (the amount of the broth should be at the water level for 2.5 cups of rice).

The sauce (to be mixed and pour over chicken)
1/4 cup of chicken broth with 1.5 tbsp sugar, 1 tbsp sesame oil and 2 tbsp light soya sauce. 

Tuesday 2 May 2017

Huiji Steamed Soup Dumplings 汇集汤汁蒸饺子

A. The Dumpling skin

200-300g plain flour
Some water
(For 200g of plain flour, you need about 100-150ml of water)
As I do not have an exact measurement, you have to adjust the amount of the flour and water by yourself.

1. Pour 200g of plain flour in a big mixing bowl or plate. Add some water (50 ml first), do not add too much water at one time, gradually add the water and knead. Knead the dough 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 (It is recommended to add 1 tsp at one time).

B. The Huiji Broth

200 ml chicken soup or homemade pork bone broth 
1 tbsp Huiji Waist Tonic
1/2 tbsp brown/black powdery sugar
1.5 tsp gelatine powder

1. Bring the chicken soup or broth to boil, add Huiji waist tonic and brown sugar. When the sugar is dissolved, mix the gelatine powder into the Huiji broth. Use low fire and stir it constantly until the powder is well dissolved. 
2. Pour the Huiji broth into a container and keep it in the fridge for 1hr or until the jelly is set. 
3. Cut the Huiji broth jelly into small cubes and keep in the fridge to be used later.

C. The Fillings

250g minced pork
500g prawns, roughly chopped (optional)
30-50g chives (chopped)
1 diced dried chinese mushrooms 

1 tbsp oyster sauce
1/4 tsp salt
1/2 tsp sesame oil
Dash of pepper
1 tbsp corn flour

1. Mix all the ingredients and seasonings in a mixing bowl. Throw/smack the meat paste into the bowl for a couple of times until its gluey. Marinate for 2 hours.

D. To assemble

1. On a flat surface, sprinkle some plain flour. Gently shape all of the dough into small balls. Flatten and shape each ball into a 8cm wide wrapper. Lightly floured each wrapper to prevent sticking and try not to stacking the dumpling skin.
2. Place a wrapper in your cupped hand. Scoop about a tablespoon of filling and 2-3 cubes of jelled Huiji Broth, position it in the centre. Gently fold the side of the skin (clockwise or anti-clockwise) until it ends and leaving the centre part opened. Use index finger and thumb to pinch the rim of the dough and slightly pull up the rim higher as to prevent the soup from leaking out. 

E. To steam
1. Put 3-4 Huiji Broth Dumplings in parchment-lined bamboo steamers by leaving 1-2cm of space in between and steam over boiling water for 6–8 minutes. When the dumplings are cooked, it will become translucent. Be careful of the pipping hot Huiji Broth in the dumplings. Serve immediately.