Saturday, 30 April 2011

Teochew Bak Kut Teh (肉骨茶)

A popular dish in Singapore, and there are many versions of it. Some have chinese herbs, some has chinese spices. This version is very simple teochew 肉骨茶. No herbs, No spice. Just Pepper and Garlic. Try it, its very nice!

This recipe is featured on Full Plate Thursday 5-5-11 by Miz Helen's Country Cottage.


4 Litre Water
400g Pork Bones
200g Garlic, seperated with skin intact
2 tablespoon crushed White Pepper (put them in a soup bag)
1 tablespoon Rock Sugar
2 tablespoon Salt
2 tablespoon Dark Soy Sauce (thick)
2 Red Chillies


1. Bring water to a boil
2. Add in the Garlic, Pepper, Pork Bones, Rock Sugar and Salt and wait for it to boil
3. Add in the Pork ribs, bring down to low heat and simmer for 1 to 1.5 hours
4. Meanwhile, slice up Red Chillies and drizzle in the Dark Soy to form a dipping sauce for the Ribs
5. Serve the Pork Ribs soup warm with the Red Chillies Dip and (Optional You Tiao, Salted Veg and Beancurd Sticks)
6. Enjoy!

Friday, 29 April 2011

Steam Coffee or Chocolate CupCake

This is a very very basic and easy cupcake recipe which i learnt from browsing chinese cookbooks at Popular bookstore.


4 eggs
100g Castor sugar
50ml Canola or Sunflower or any other oil
130g self raising flour or cake flour
1/2 tsp Cocoa or Coffee powder (Or you can put in chocolate chips)

1. Combine the eggs and sugar.

2. Add oil, flavouring, and flour and combine well.
3. Pour into paper cup cake mould and steam for 20 minutes.
4. Enjoy

Thursday, 28 April 2011

Black Pepper Steak with Potato and Egg Salad

This looks classy but its infact very cheap to make. About $20 for 2 sets of this for my wife and me when it will easily cost $20 per head when you eat out.


2 Beef Striploin Steaks (250g - 300g each)
2 Hard boil Eggs
2 Potatoes
1 bottle Black Pepper Sauce
1 bottle Mayo
Olive Oil 


1.Boil potatoes for 10 mins, leave to cool and cut to quarters. Mix with quarterd eggs and keep in fridge.
2. Pour olive oil into skillet under medium to high heat.
3. Brown the steak on both sides for 5 mins each (I like mine medium)
4. In a seperate pan, heat up the pepper sauce and add in mushrooms to soften them
5. When steaks are done, remove to serving plate. 
6. Spoon pepper sauce and mushrooms on top.
7. Mix the potatoes and eggs with mayo and pepper and serve as side dish
8. Enjoy!

Wednesday, 27 April 2011

Steam Chicken with Chinese Sausage and Mushrooms


500g chicken drumstick, cut into small pieces
5 fresh shitake mushrooms
1 tsp of sugar
1 knob of ginger, thinly sliced
1 tbsp of oyster sauce
2 tbsp of light soy
1 tsp of sesame oil


1. Pull off the hard stem and slice the mushrooms in half.
2. Slice the sausages into thick chunks.
3. Marinate the chicken with all the ingredients for 2 hours.
4. After 2 hours, steam on high heat for about 15 minutes.
5. Enjoy!

Tuesday, 26 April 2011

Long Bean Omelette

This dish reminds me of my childhood, about my mum who used to make this for dinner as its economical and nutricious. I use Long Beans, typically found in asian markets. If you do not have that, you can substitute with French beans.


4 strands long beans
2 eggs
pinch of salt
Cooking Oil


1. Finely slice the Long Beans
2. Add the eggs, salt and beat well.
3. Heat some oil in a large nonstick frying pan. 
4. Pour the beans and eggs mixture into the pan and spread evenly. Cook about 2-3 minutes on each side. 
5. Enjoy!

Monday, 25 April 2011

Mashed Sardine and Onions Fettuccine


1 Big can Sardines
1 500g Packet of Pasta (I use Fettuccine)
1 Onion
1 hard boil egg
2 tbsp Sugar
Salt and Pepper


1. Chop up 1 Onion
2. Boil a litre of water with drops of oil and handful of salt, empty 1 packet of pasta to cook to Al Dente (about 11 mins)
3. In a pan, fry the onions until they sweat
4. Add in the can sardines and simmer
5. Add sugar to the sardines and mash them up in the pan
6. Lay the pasta in your plate and pour the sardine sauce over
7. Slice the hard boil egg into half and place by the side
8. Pepper to taste
9. Enjoy!

Sunday, 24 April 2011

Steam Chocolate Marble Cake (蒸蛋糕)

This cake is loved by people of all ages and is commonly sold everywhere. However, i decided to DIY cos i prefer it to be less greasy and healthier if i Steam it rather then Baking it. Try it, So Simple and Healthy!

This recipe is featured on Full Plate Thursday 4-28-11 by Miz Helen's Country Cottage.


280g Butter
240g Castor Sugar
4 Eggs
300g Cake Flour
2 1/2 tsp double action baking powder
1 tbsp melted Chocolate 


1. Beat butter and sugar until light and fluffy.
2. Add in eggs, cream them until smooth and light.
3. Add in sieved cake flour (mixed with double action baking powder)
4. Take the 100g of the batter and mix with melted chocolate
5. Pour plain batter into a 20cm round mould. Use a teaspoon and spoon in the chocolate batter and swirl to make pattern.
6. Steam for 70 mins (50 mins if you half all ingredients)
7. Enjoy!

Saturday, 23 April 2011

Potato, Carrot and Onion Chicken Soup


1 Chicken, chopped into 8 pieces
2 large potatoes, cubed
2 carrots, chop in thick pieces
2 onions, quartered
Handful of Conpoy (I use small ones)
3 Litres Water
Salt and Pepper


1. Scald the chicken pieces in hot water for about 10 seconds
2. In a stock pot, pour in the water and conpoy, bring to a boil
3. Add in the cubed potatoes, carrots and quartered onions and Chicken pieces
4. On low flame for 2 hours covered to retain moisture
5. Add pepper and salt (I try not to as the Conpoy have flavour) to taste
6. Enjoy

Friday, 22 April 2011

Steam Egg with Mince Meat (肉碎 蒸 蛋)

My son loves this steam egg alot, although he prefers crab stick and hotdog instead of mince Pork. He can have this just for his dinner. This is the chinese version of japanese Chawanmushi.

If you want a plain steam egg or Chawanmushi, just omit the meat and seasonings. Just mix together 2 eggs, 180ml chicken stock and steam for 10 mins. This will produce very smooth and flavourful steam egg.


150g minced pork
2 eggs
180 ml water or stock
1/2 tsp soy sauce
1/2 tsp sesame oil
1/2 tsp Chinese cooking wine

1. Break the eggs into a bowl. 
2. Mix in 180 ml of water or stock (i prefer stock)
3. Combine minced pork with sesamee oil, light soya, wine and mix well. 
4. Keep in the fridge for about 30 mins
5. Lay the pork in your tray and pour the egg mixture over the pork
6. Steam for 10 to 12 mins
7. Enjoy!

Thursday, 21 April 2011

Shepherd's Pie

*This Recipe i learnt from Alton's Brown show - Good Eats

Shepherd's pie is something which i love alot. i used to have it at Canadian Pizza whenever we order pizza delivery. Since My wife also love this, i decided to trawl the net for recipe for experiment. One day, i saw this show Good Eats on Food Network by Alton Brown. This guy is top notch. All his recipes are really Good Eats. 

So, for my pie ... ... thanks to recipe from Mr Brown, 


For the potatoes:

1 1/2 pounds russet potatoes
1/4 cup half-and-half (One cup of evaporated milk may also be substituted for each cup of half-and-half cream.)
2 ounces unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg yolk
For the meat filling:

2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 pounds ground lamb
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas

1. Peel the potatoes and cut into 1/2-inch dice.
2. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil
3. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes.
4. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. 
5. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth.
6. Stir in the yolk until well combined.

7. Preheat the oven to 400 degrees F.

8. While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. 
9. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. 
10. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. 
11. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. 
12. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. 
13. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
14. Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. 
15. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. 
16. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. 
17. Remove to a cooling rack for at least 15 minutes before serving.

*This Recipe i learnt from Alton's Brown show - Good Eats*

Wednesday, 20 April 2011

Baked Luncheon Meat, Cheese and Scramble Egg Sandwich

This is a lazy Man's sandwich. Its so simple to make and assemble and its perfect for days which you simply are too lazy to make anything when you are hungry. And what's better then having luncheon meat sanwiches nicely baked with melted cheese and scramble eggs?


4 Slices of Luncheon Meat (Cut into Half Moon shape)
4 Slices of sandwich loaf
1 Egg
2 Slices of Cheese
Knob of Butter
Splash of Milk


1. Pan fry the luncheon meat till crispy
2. Using the same pan, scramble 1 egg with knob of butter and splash of milk
3. Arrange the luncheon meat, scramble egg and cheese on the bread
4. Slice the bread into triangles (See Photo)
5. Wrap the sandwiches in aluminum foil
6. Place the sandwiches into a Pre-heated 180 degrees oven for 5 minutes
7. Enjoy!

Braised Bittergourd with Prime Ribs (苦瓜燜排骨)


Bitter gourd 300 g
Pork Ribs/Prime Ribs 500 g
2 Potato
1 Onion
1 Parsley root
3 tablespoons Salted Bean Paste (豆醬)
1 tsp dark soy sauce
2 tbsp soya sauce
1 teaspoon sugar
Pepper to taste


1. Cut the bitter gourd and peeled potatoes 
2. Stir fry the onions and parsley root till fragrant
3. Add Ribs, bitter gourd and potatoes and fry for 1 minute
4. Add 豆醬, dark and light soy, sugar, then add 450ml of water. 
5. Bring to a boil and then simmer for 30-40 minutes on a small fire 
6. Garnish with Parsley leaves
7. Enjoy!

Tuesday, 19 April 2011

Apple Upside Down Cake

This is such an easy to make dessert for the family and its Healthy too!


For the Cake:
125g plain flour
1 tsp baking powder
Pinch of salt
2 tbsp caster sugar
50g butter
1 egg
orange zest

For the apples:
4 Green apples
50g butter
2 tbsp honey
50g Raisins
1 tsp cinnamon

1. Pre heat the oven to 180°C.

2. Sift the flour and baking powder into a large bowl with the salt and caster sugar. Cut in the butter and rub together with your fingers until you form a breadcrumb texture.

3. Beat the egg in a measuring jug then pour in milk up to the 110ml mark. Add the milk and egg to the flour mixture and bring together, add a little orange zest (leaving most for the apple mixture) and mix through.

4. Next, peel, core and dice the apples. Add the butter to a hot frying pan and toss the apples through before caramelising with the honey. Add the raisins and cinnamon to the pan along with the rest of the orange zest. Cook for a few minutes making sure that the apples are evenly coated in the honey caramel.

5. Arrange the apples into a pie dish or pan and lay the cake dough over the apples evenly and bake for 18 minutes until golden and risen in the centre.

6. Once done, invert the cake and you have the apple upside down cake!

Monday, 18 April 2011

Chinese Dimsum Shao Mai (燒賣) Recipe 1

This is a famous Cantonese Chinese snack, called 燒賣. Its found in virtually all chinese restaurants in south east asia. My version is different from the restaurant's chefs that i use ready made wanton wrappers to make. Considered as one of the top 3 famous dimsum, this is the easiest of the 3. The other 2 being the Prawn Dumpling (蝦餃) and Char Siew Bao (叉燒飽)


(Makes about 8 to 10)

150g of mince meat
150g of prawns 
1 pack of wanton wrappers
1 spring onion
1 teaspoon salt
Half tsp sesame oil
*Optional - for added crunch, chop up 2 waterchestnut into small cubes and mix into the meat/prawns paste after blending

1. Use a food processor to blend all of the ingredients, less wanton wrappers
2. Put the filling use a teaspoon into the wanton wrappers
3. Steam the Shao Mai for around 12 minutes.
4. Enjoy!

Sunday, 17 April 2011

Crab Pasta


1 LIVE Sri Lanka Crab
1 Packet of Pasta (I use Linguini)
1 head of broccoli
1 can ready-made Pasta Sauce (Buy any that you like)
Salt and Pepper


1. Clean and cut up the crab and steam for about 15 minutes
2. Boil a litre of water with drops of oil and handful of salt, empty 1 packet of pasta to cook to Al Dente (about 11 mins)
3. Blanch the broccoli for 5 minutes in hot water and place them into a ice bath
4. Once the crab is steam, extract the flesh from then body and keep the pincers (See Photo)
5. Coat the pasta with your sauce (warm the sauce) and place them into your plate
6. Add your crab meat and broccoli and the 2 Pincers
7. Pepper to taste
8. Enjoy!

Saturday, 16 April 2011

Raspberry Muffin


250g flour
3 tbsp sugar
1 tbsp baking powder
Pinch of salt
1 egg
3 tbsp melted butter
3/4 cup milk
Handful fresh raspberries

1. Preheat oven to 190 degrees.
2. Mix the dry ingredients together. 
3. Mix the egg, butter and milk together and combine the dry ingredients. 
3. Mix the raspberries into the batter.
4. Fill each paper muffin cups to three-quarters full. 
5. Bake for 30 minutes.
6. Enjoy!

Friday, 15 April 2011

Braised Pork Belly with Tau Pok and Tau Kwa


2 tbsp Oil
2 tbsp Sugar
6 clove Garlic
2 tbsp Light Soy
4 tbsp Dark Soy
1/2 tsp Salt
225ml Water
600g Pork Belly, Hair removed
10 Tau Po, small
2 Tau Kwa
2 Hard boil eggs


1. In a wok, heat up the oil and add in sugar and caramelize to a light golden brown
2. Add Garlic and cook a moment.
3. Add light and Dark Soy, Salt and water and bring to a boil
4. Add Pork Belly and cook on high for 20 mins
5. Add in Tau Pok, Tau Kwa and Eggs
6. Bring to a low flame, and simmer for 30 mins
7. Slice up the Pork Belly
8. Enjoy!
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