Wednesday, 28 September 2011

Chicken Rendang

This recipe is learnt from Rasa Malaysia but i have made some changes to it to suit my taste. Thanks Rasa Malaysia!


1 Large Chicken, Chopped to 6 pieces
5 Tbs Cooking oil
1 Cinnamon stick
3 Cloves
3 Star anise
3 Cardamom pods
1 Lemongrass, cut into 4 and pounded
1 Cup thick coconut milk
1 Cup water
2 Tsp tamarind pulp (soaked in some warm water for the juice and discard the seeds )
6 Kaffir lime leaves (thinly sliced)
Hard Boil Eggs
Salt to taste


5 Shallots
1" Galangal
3 Lemongrass (white part only)
5 Cloves garlic
1" Ginger
10 dried chilies, soaked and de-seed


1. Combine all spices ingredients and then blend it in a food processor until fine.
2. Heat the oil in a pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry till fragrant.
3. Add the coconut milk, tamarind juice, water, and simmer on medium heat
4. Add the chicken and the pounded lemongrass.
5. Add the kaffir lime leaves, stirring to blend well with the meat.
6. Lower the heat to low, cover the lid, and simmer for 45 mins or until the meat is really tender and the gravy has dried up.
7. Add salt to taste.
8.Toss in Hard Boil eggs 
9. Enjoy!

Sunday, 25 September 2011

Baby Carrots infused with Herb and Butter


250g Baby Carrots
1 Tbsp Butter
Extra Virgin Olive Oil
1Tsp Fresh herbs, Chopped (I use Thyme)
Salt and Pepper to taste


1. In a pot, add in carrots and fill water just enough to cover.
2. Bring to a boil and cook for about 8 mins (Or to desired softness/doneness)
3. Drain, add in butter, dollop of olive oil, thyme, salt and pepper to taste, mix well.
4. Serve as a side dish to any main course.
5. Enjoy!

Friday, 23 September 2011

Corn and Carrot Soup


1 Chicken bone (Keep the Meat for stir fry or Stew)
1 large Carrot, sliced into chunks
2 large Corn, Chop to thick chunks 
Handful of dried scallops
2 Litres Water
1 Carrot, chop to thick chunks


1. Scald the chicken bone in hot water for about 10 seconds
2. In a stock pot, pour in the water, Chicken bone and scallops, bring to a boil
3. Add in the carrot and corn and lower the flame
4. On low flame for 2 hours, covered to retain moisture
5. Enjoy

Wednesday, 21 September 2011

Fish Curry


1 Pkt Fish Curry Spices (I use New Moon brand)
250g Okra
10 Cherry tomatoes
4 fillets Batang Fish


1. Add all ingredients, less fish, in a pot and bring to a boil
2. Once boiling, reduce heat to low
3. Add in Batang Fish ans simmer for 8 to 10 mins
4. Enjoy!

Monday, 19 September 2011

Italian Lamb Stew Penne Pasta


500g Penne Pasta
1 Tbsp Salt 
Cooking Oil


1. Boil a pot of water
2. Add in salt and drizzle some oil into the water
3. Cook Penne for about 11 mins
4. Drain and pour into  a bowl
5. Scoop Lamb Stew mixture over the Pasta
6. Enjoy!

Lamb Stew Recipe

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!

Friday, 16 September 2011

Braise Pork Belly with Mushrooms


300-400g Pork Belly
5-6pcs Dried Chinese mushrooms (pre-soaked)
4-5 cloves Garlic (chopped)
2 Tsp Bean paste (Tau-chu)
1 Tsp Dark soy sauce
1/2 Cup Water (soaked Mushroom water)

1. Heat up a medium saucepan with a little oil, saute the chopped garlic till fragrant.
2. Pour in the pork belly chunks and stir till half cooked, add in the dark soy sauce, stir and add in the mushrooms (cut into halves) then continue to stir for a while.
3. Add in the bean paste, stir and add in the water, stir and simmer for 25-30 minutes till meat is tender.
4. Enjoy!

Tuesday, 13 September 2011

Baked Salmon with Baby Carrots


2 Fillets of Salmon
2 Tsp Light Soy
Extra Virgin Olive Oil
250g Baby Carrots
1 Tbsp Butter
1 Tsp Thyme, Chopped
Salt and Pepper to taste


1. Wash and Pat dry Salmon Fillet, Preheat oven to 200 Degrees C
2. Oil a roasting pan with olive oil
3. Rest the fillets inside the pan and add 1 Tsp Lightsoy each to the fillets
4. Bake for 20 mins
5. In a pot, add in carrots and fill water just enough to cover.
6. Bring to a boil and cook for about 8 mins (Or to desired softness/doneness)
7. Drain, add in butter, dollop of olive oil, thyme, salt and pepper to taste, mix well.
8. Remove salmon from oven, and serve with baby carrots.
9. Enjoy!

Saturday, 10 September 2011

Braised Egg Tofu with Minced meat and Prawns


2 Pkt Egg Tofu
150g Mince Meat (Pork)
10 Prawns
3 Cloves Garlic, minced
2 Tbsp Oyster sauce
1 Tsp Light Soy
1/4 Cup Chicken Stock
Pepper to taste
Cooking Oil
Cornstarch + Water


1. Slice egg tofu to 1 cm thick and deepfry till golden brown
2. Add in mince meat and prawns, stir fry for 1 min
3. Add in Oyster sauce, light soy and chicken stock and bring to boil
4. Add in tofu, bring to a simmer and slowly stir in cornstarch water (To desired thickness).
5. Enjoy!

Wednesday, 7 September 2011

Rosemary and Thyme Focaccia

My wife and son simply loved this bread. The 1st time i made it, it was gone in minutes. This focaccia can be used in sandwiches, as a starter to a meal, as a condiment with soups and also with herb butter spread. Actually, its so simple and easy to make that i think i will stop buying them from the bakery if i have the urge to eat focaccia!


3/4 Cup Warm water
Generous dollop Good Quality Extra Virgin Olive oil (It must be Good quality as the bread depends on this to get the flavour)
1/2 Tsp Salt
1 3/4 Cup All-purpose flour
1 1/2 Tsp Dry yeast
2 Tsp sugar
Rosemary to taste (I use 1 Tbsp)
Thyme to taste (I use 1 Tbsp)


1. Combine the warm water with the active dry yeast and the 2 tsp. sugar. Let stand until foamy, about 5-10 min.
2. Add the flour and salt gradually to the yeast mixture, about 1/2 cup at a time, until your dough no longer sticks to the sides of the bowl .
3. Drizzle 1/2 Tbsp olive oil into a pan. Place the dough into the pan. Cover and let rise for 60 min.
4. Preheat your oven to 180 Degrees C. 
5. Gently poke the risen dough all over with your index finger. Drizzle it lightly with the remaining olive oil and sprinkle with Rosemary and Thyme.
6. Bake the bread till it's golden brown, about 40 min.
7. Enjoy!

Sunday, 4 September 2011

Salmon & Pork Chawanmushi (茶碗蒸)


1 Egg
90ml Chicken Stock
5 thin slices Salmon
5 thin slices Pork Fillet
1 tsp Light Soy
Few Gou Qi Zi, soaked


1. Mix Pork Fillet and Light Soy to marinade for a while
2. Add Egg into Stock and mix, not beat them together in a bowl
3. Add Salmon and Pork into the bowl
4. Steam for 10 minutes
5. Add in Gou Qi Zi and steam for another 2 minutes
6. Enjoy!

Friday, 2 September 2011

Garlic Roasted French Beans

1 Packet French beans
1 Shallot
Olive Oil
2 cloves Garlic (crushed)
Black Pepper
Sprig of Thyme
1. Heat the oven to 230°C
2. Wash, trim and dry the French beans, peel and thinly slice the shallot.
3. Place olive oil , add the crushed garlic, salt and pepper. Place the French beans and shallots into the bowl and toss well.
4. Place onto a greased baking tray and roast in the oven for  20 minutes 
5. To serve, simply sprinkle with chopped thyme, and toss. 
6. Enjoy!
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