Wednesday, 31 August 2011

Roast Beef Dinner with Sunny Side Up Eggs


500g beef chuck tender
2 yellow onion thinly sliced
8 to 10 cloves of garlic sliced
Generous amount Extra-virgin olive oil
1 teaspoon Rosemary (Dried), more if you like.
1 teaspoon black pepper
2 teaspoons sea salt 
2 Eggs 


1. Pour olive oil into skillet under medium to high heat.
2. Add cut up onion and chopped garlic slices. Slightly brown onions and garlic. 3. Salt and pepper both sides of roast.
4. Push onions to sides of pan and then brown all sides of roast. (You just want to get a nice brown coating on your meat for flavor.)
5. With a pointy-knife, poke about one dozen holes into top and bottom of the roast. This will allow juices to drain into roasting pan during oven cooking
6. Place some of the grilled onions and garlic into the bottom of the small roasting pan.
7. Place roast into baked pan. Now add Rosemary, salt and pepper to top of roast.
8. Place roast into preheated oven to 180 degrees. 500g roast takes about 25 minutes to cook. Use a thermometer to determine if roast is done. I like my roast done between medium and medium rare.
9. Play with the timing and temp to achieve your desire done-ness.
10. In a pan, heat up a Tbsp oil and fry 2 eggs side by side till desired done-ness
11. Enjoy!

Saturday, 27 August 2011

Steamed Chicken with Black Fungus and Salted Fish

I saw this recipe on and immediately i went to cook it the very next day! Thanks NoobCook!


1/2 chicken or chicken thigh, cut to small pieces
3 slices ginger, stacked and sliced thinly
a small handful of dried black fungus, soaked in hot water, drained and cut to strips
20g dried salted fish*, diced

* note about salted fish: For maximum taste, fry the salted fish bits in some oil until they become golden brown and crispy. Alternatively, you may roast them in an oven. I’m a bit lazy so I just rinse the salted fish, dice and use it right away.


1 Tbsp sesame oil (reduce the amount if you want less “heaty”)
1 Tbsp Chinese wine
1/2 Tbsp ginger juice (grate ginger and squeeze the pulp)
1 Tsp light soy sauce 


1. Combine chicken with marinade ingredients in a deep plate. Refrigerate covered for at least an hour if possible.
2. Scatter sliced ginger, cut fungus and salted fish bits over the chicken.
3. Steam at high heat for about 30-40 minutes, until the chicken is cooked. Drizzle some soup over the chicken and serve with white rice.

Wednesday, 24 August 2011

Nutella Marble Cake


2 Cup All purpose flour or Plain Flour
2 Tsp baking powder
A pinch of salt
1 1/4 Cup Castor sugar
100g Butter
2 Eggs
1 Tsp vanilla extract
1 Cup milk
2 Tbsp Nutella

1. Preheat oven to 180C
2. Place the flour, baking powder, salt, sugar, butter, eggs, vanilla essence and milk in a bowl.
3. Beat slowly to mix, then beat with an electric mixer at medium speed for about two minutes until smooth.
4. Reserve three-fourth cup batter and pour the remainder into the tin. Stir Nutella into the three-fourth cup reserved batter.
5. Mix Nutella mixture over top of white batter. Using a knife, swirl the nutella batter into the white batter to give it a marble effect.
6. Bake for 45 minutes. Remove from the oven and transfer to a wire rack to cool.
7. Enjoy!

Sunday, 21 August 2011

Nonya Chicken Curry (Curry Kapitan )

On Sunday, 21st August 2011, is Cook and Share A Pot of Curry! day in Singapore. Its an unofficial event hosted by few singaporeans for the following objective

Objective of Event - to Cook Curry and Spread the love to all

This Curry Event was created to promote the "message" of Curry Cooking and let all natives and newly arrived immigrants understand the message of tolerance and appreciation of our beautiful multi-racial culture.

Thus, I hope that every Singapore Citizen / or true-blue natives and even Friends of Singapore can COOK a pot of curry all over the island on this date (21st Aug 2011 - Sunday) and let the aromas of curries permeate and waft through the whole nation :)
For more information, you can check here -- >Cook and Share A Pot of Curry


Nyonya Curry Powder

6 Tbsp Coriander Powder
4 Tbsp Cumin Seeds
2 Tbsp Fennel Seeds
4 Tsp Black Peppercorns
4 Cinnamon Sticks
3 Cardamom Pods
10 Cloves
Half a Nutmeg
5 Tbsp Chilli Powder
5 Tbsp Turmeric Powder

Main Curry Ingredients 

2 Stalks Lemongrass, bruised
2 Star Anise
1 Cinnamon Stick
50g of the nyonya curry powder you made just now
800g to 1kg Chicken (cut into small pieces)
2 Sprigs Curry Leaves
1½ cup Coconut Milk
3 Potatoes, peeled and cut into cubes
Salt to taste

Paste Base
10 Shallots, chopped finely
1 Clove Garlic, minced
2 Candlenuts
½ Tsp fennel Seeds
½ Tsp Cumin Seeds


1. Roast the spices one by one on a pan with heat and Blend them finely.
2. Mix curry powder with some water. Leave aside. 
3. Heat oil, sauté star anise, and cinnamon stick. Add inPaste Base and curry powder paste and cook until fragrant.
4. Add in lemon grass, chicken and potatoes. Mix all the ingredients in the wok. 
5. Add in 1 cup water and leave to simmer.
6. Add in salt to taste.
7. Finally add in coconut milk and curry leaves.
8. Simmer until slightly thick. 

Thursday, 18 August 2011

Italian Lamb Stew


1 kg lamb shoulder, cut in cubes
4 Tbsp Extra virgin olive oil
4 cloves Garlic, chopped
4 sprigs fresh Rosemary, chopped
1 red onion, sliced thinly
4 carrots, peeled and cut into circles
1 red Capsicum, cut into slices
3 Potatoes, unpeeled and quartered
2 can chopped tomatoes
1 cup Broth
1 cup Red wine
salt and pepper to taste
Plain Flour

1. In a large pot, heat oil and brown lamb.
2. Add in garlic and rosemary and saute for 2 minutes.
3. Add carrots, potatoes, peppers, onions and tomatoes and stir. 
4. Add broth and wine and cook on low flame around 2 hours until meat is very tender.
5. Just before serving, add in Flour to reach the consistency that you like, adding 1 Tbsp at a time.
6. Enjoy!

Monday, 15 August 2011

Braised Mushrooms with Spinach


1 Tsp Oyster sauce
1 Tbsp Soy sauce
1 Tsp Sugar
1 Tsp Sesame oil
1/2 cup water(Use water that soaked the mushrooms)
1 Tsp rice wine
14 Chinese dried mushrooms, soaked in warm water until softened, stemmed and squeezed dry
Cooking Oil
1 Tsp Cornstarch
1 Pkt Spinach


1. In a small bowl, combine oyster, soy sauce, sugar, sesame oil, water and rice wine. 
2. Fill a large pot about three-quarters full of water, and place over high heat to bring to a boil.
3. In a wok, heat the cooking oil over medium heat
4. Add mushrooms, and stir-fry for 2 minutes. 
5. Add sauce mixture, and reduce heat to low. 
6. Cover, and simmer for 20 minutes
7. In a small bowl, combine cornstarch with 2 teaspoons water, and mix well.
8. Just before done, Add cornstarch mixture to the mushrooms.
9. Stir gently for 30 seconds, until mushrooms are glossy. 
10. Add the spinach to the boiling water, and blanch until cooked. Drain well and arrange on a platter. 
11. Lay the mushrooms over the spinach and pour the thickened gravy all over.
12. Enjoy!

Friday, 12 August 2011

Chicken, Potato and Egg Salad


2 Potatoes, Diced
2 Hard Boil Eggs, Chopped
2 Chicken Breast
4 Tbsp Mayo
Salt and Pepper


1. Boil potatoes for 10 mins, drain and set aside
2. Season chicken breast with pinch of salt and pepper.
3. Heat up some oil and Pan fry the chicken breast till just done (Aprox 1 min on each side)
4. Slice up the chicken breast and set aside.
5. Make sure all the ingredients are cooled before assembly
6. In a salad bowl, add chicken, potatoes and eggs
7. Mix well with the Mayo and season with Pepper
8. Chill in fridge for at least 2 hours
9. Serve Chill
10. Enjoy!

Wednesday, 10 August 2011

Steam Winter Melon with Century Egg Mince Pork


1 thick slice Winter melon
200gm minced Pork
1 Century egg, Chopped
2 thin slices ginger


1 tsp Sugar
1 tsp Pepper
1 tsp Sesame oil
1 tsp Corn flour
2 tsp Light Soy
1. Chop ginger finely. 
2. Combine with minced pork, century egg & seasoning, mix evenly. Chill for 2 hours.
3. Peel winter melon and remove the seeds.
4. Place the minced mixture into the hollow winter melon.
5. Steam for 30mins until cook through.
6. Enjoy! 

Sunday, 7 August 2011

Stir Fry Beef and Baby Bok Choy

200g beef, thinly sliced
1 pkt of baby bok choy (Shanghai Green), chopped
2 cloves Garlic, minced
soy sauce to taste
1/4 cup oyster sauce
pepper to taste
2 Tbsp cooking oil
1 Tsp. sesame oil


1. Heat oil in a wok, stir fry the sliced beef until tender about 1-2 minutes
2. Add garlic, stir for a minute.
3. Add soy sauce, cook for 2 minutes.
4. Add in the baby bok choy, oyster sauce and pepper. Stir Fry till bok choy cooked through.
5. Turn off the heat, add sesame oil, mix well. Serve immediately.
6. Enjoy!

Thursday, 4 August 2011

Steam Shark Steak with Salted Bean Paste (豆醬)

I have never eaten shark meat before, less those shark fin at Wedding Dinners. Eating Shark meat is not cruel as eating shark fins. Shark fin farmers cut off the fins and throw the sharks into the sea to die as they can't swim. Shark meat actually comes from a whole shark and nothing is wasted just like how we slaughter pigs or cattle. 

In fact, after tasting this, it goes really well with teochew porridge. I think i will be eating shark meat more often now. And its relatively cheap too! For those who hate to eat fish due to the fishy smell, to remove the fishy smell, add more ginger and  Salted Bean Paste (豆醬).


2 Shark Steak
1 Tbsp  Salted Bean Paste (豆醬)
5 Slices of Ginger, Thinly sliced


1. Lay Shark Steaks in a pan
2. Spread the Salted Bean Paste (豆醬) all over the shark steak
3. Sprinkle ginger all over the shark steak
4. Steam for 20 mins
5. Enjoy!

Monday, 1 August 2011

Herbal Chicken Soup with White Fungus and Button Mushrooms


1 Pkt Seah's Herbal Chicken Soup Spices
500g of Chicken meat
1 can of Button Mushrooms
2 Pc White Fungus (soaked in water and cut into bite size)
1.5L Water


1. Add in ingredients with Seah's Spices Herbal Spices for Chicken Soup into boiling water.
2. Cook under slow fire for 45 minutes.
3. Enjoy!
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