Saturday, 31 December 2011

Rösti with Egg and Hotdog


2 Large Russet Potato, shredded
2 Hotdog Franks
1 Egg
1 Tsp Djion Mustard
Salt and Pepper


1. Heat up a flat pan till smoky, add in 2 Tbsp oil
2. Scatter your shredded potato into pan, and using a spatula, slowly form a potato disc with equal thickness
3. Let it fry, untouched for 6 minutes. Season with salt and pepper.
4. Flip over and fry for another 5 minutes untouched. Season with salt and pepper.
5. In another pan, cook hotdog till done and fry eggs till yolk just about to set.
6. Serve Rösti with hotdogs, egg and djion mustard.
7. Enjoy! 

Thursday, 29 December 2011

Roast Beef, Garlic Mashed Potatoes with Gravy and Egg


Left Over Roast Beef from Christmas Party or you can Roast it yourself 
3 Russet Potatoes 
20g Butter
10ml Milk
2 clove Garlic
Salt and Pepper
2 Eggs
Ready made Gravy from Roast Beef or you can buy off shelf 


1. Wash potatoes, peel them and cut to quarters
2. Finely mince the garlic.
3. Boil potatoes in a pot of boiling water until they are soft.(10 mins)
4. While the potatoes are still hot, add butter and Garlic and begin mashing 
5. Add milk, continue mashing 
6. Add salt and pepper to taste, and mash till desired consistency
7. Slice up Roast Beef and heat up frying pan
8. Fry 2 eggs till yolk are runny and whites are done.
9. Plate up the mash (drizzled with gravy), beef and eggs
10. Enjoy! 

Tuesday, 27 December 2011

Japanese Pork Curry

250g Pork Belly, Sliced to 1 cm thickness
2 Cups/480ml Chicken Broth
1 Large Onion, Thinly Sliced
1 Carrot, Cut to 1cm Cubes
3 Cubes Japanese Curry Roux 

1. In a Wok, heat up some oil and sweat the onions.
2. Once onions are soft, add in carrots 
3. Add in Pork Belly and stir untill the pork is no longer pink
4. Pour in chicken broth
5. Bring to a boil and lower to medium heat
6. Add in Curry Roux and mix well
7. The curry should be thickened and bubbling away.
8. Leave it simmering for about 10 minutes.
9. Serve over rice, noodles or with bread to dip!
10. Enjoy!

Sunday, 25 December 2011

Five Spice Meat Roll (五香) (Ngoh Hiang)


350g Minced Pork
1/2 onion, chopped
30g carrot, diced
4 water chestnuts, chopped
Chinese parsley, chopped
1 Chinese Sausage, diced
3 Pcs beancurd skin, soften by covering with a damp cloth. 

1 Tbsp light soy sauce
1 Tsp salt
1 Tsp Chinese five -spice powder
White Pepper to taste
2 Tbsp cornstarch/tapioca flour
1 Tbsp water


1. Mix all ingredients in a mixing bowl except beancurd skin, mix thoroughly till thick paste. Set aside to marinate 
2. Spoon meat mixture onto each sheet and wrap tightly and seal the end with toothpicks
3. Steam for 10 minutes
4. Pan fry in hot cooking oil over medium low flame till golden brown.
5. Enjoy!

Friday, 23 December 2011

Potato Gratin


900g Potato
160ml Milk
160ml Thick Cream
2 Cloves Garlic, Minced
Pepper to taste


1. Boil potatoes for 5 minutes, drain and cool. Preheat Oven to 180 Degrees
2. Cut potatoes into 0.5cm thickness and arrange in a oven dish
3. Mix the milk and cream in a bowl
4. Pour into the oven dish
5. Sprinkle garlic over the potatoes
6. Bake, covered, for 35 minutes
7. Bake, uncovered for 15 minutes
8. Enjoy!

Wednesday, 21 December 2011

How to make Fresh Egg Pasta

1 Egg, beaten
1/2 Tsp salt
1 Cup All-purpose flour / Plain flour
2 Tbps water
Step 1 :  Make a well in the flour, add the salt, water and slightly beaten egg, and mix. 

Step 2 : On a lightly floured surface, knead dough for about 3 to 4 minutes. Place in a bowl and cover with a damp cloth for 1 hour to rest 
Step 3 : Roll the dough flat to desired thickness with rolling pin with some flour scattered all over 

Step 4 : Cut the dough into the type of pasta you like. For me, its Fettuccine. 
Step 5 : Boil a pot of water, add some salt and oil. Cook Pasta for at most 3 minutes 

Step 6 : Serve with your favourite sauce. For me, i made it into Ragù Alla Bolognese with Fettuccine
Step 7 : Enjoy!

Monday, 19 December 2011

Stir-Fry Horfun with Fishcake, Chinese Sausage and Kailan


2 Pc Fishcake, Sliced thinly
2 Chinese Sausage, Sliced thinly
8 Stalks Kailan, Cut to 2 cm strips
500g Horfun
2 Clove Garlic, Minced
Cooking Oil
2 Tbsp Oyster Sauce
4 Tsp Light Soy


1. Heat up oil in wok, add in garlic
2. Add in chinese sausage, fish cake, kailan and horfun. Stir fry for about 3 minutes on high heat
3. Add in oyster sauce and light soy. Mix well.
4. Enjoy!

Saturday, 17 December 2011

Braised Pork Belly with Egg (醬油炆豬肉)


豬腩肉連皮 470克
紹酒 2茶匙
冰糖 18克
老抽 2茶匙


1. 把豬腩肉切成 1至1½吋闊方塊。
2. 用中大火燒熱鑊或深鍋,放下少許油(因為豬肉會出油份,不用下太多油了。)
3. 把兩面煎至微黃色。加蒜片 在鑊中央爆香,炒勻。倒進酒,加生抽,老抽,水及糖。煮滾後,加蔥,蓋好,轉小火炆至豬肉軟稔,汁收乾一大半,加入雞蛋,浸煮至上色,即成。
4. 如果喜歡醬油 汁更清更滑,可隔走蒜片和蔥。
5. 上碟,趁熱享用。

Thursday, 15 December 2011

Stir Fry Cabbage with Bacon and Vermicelli


500g Cabbage, slice thinly
150g Streaky Bacon, Chopped
1 Bundle Vermicelli, pre-soaked in water
2 Cloves Garlic, Minced
2 Tsp Light Soy
Cooking Oil
Pepper to taste


1. Heat up oil in wok, add in garlic.
2. Add in Bacon and stir fry for 1 minute
3. Add in Cabbage and slowly stir well in the wok
4. Let the cabbage cook for about 10 minutes, stir fry every once a while
5. Cabbage will release water, so no need to add any.
6. After 10 minutes, add in light soy and mix well.
7. Create a hole in centre of wok, add in the vermicelli
8. Once vermicelli is cook and soft, Serve.
9. Enjoy!

Tuesday, 13 December 2011

Steam Chicken in Black Bean Sauce (豉汁蒸鸡)


1 Chicken
1/2 Tbsp Garlic - chopped
Tbsp Ginger - shredded
Tbsp Fermented black bean-wash and roughly chopped (豆豉)
Tbsp Fermented soya bean paste ()
Tbsp Light soya sauce
Tbsp Oyster sauce
Tbsp Shaoxing wine
Tbsp Corn flour
1 Tsp Sugar
1 Tsp Sesame oil
Tbsp Water
Dash of pepper

1. Combine all ingredients and seasoning, marinate for 1 hour or more.
2. Steam at high fire for 30 mins.
3. Enjoy!

Sunday, 11 December 2011

Orange Butter Cake with Orange Glaze


125g Butter
80g Sugar
2 Eggs
Zest of half an Orange
175g self-raising flour
4 Tbsp milk

Orange Glaze

2 Tbsp Sugar
4 Tbsp Orange Juice
Zest of half an Orange


1. Beat the butter with the sugar until fluffy.
2. Add in the eggs one by one, then add in orange zest, mixing well.
3. Fold in the flour and milk, combine well.
4. Pour the mixture into a loaf tin
5. Bake in pre-heated oven at 180C for 37 mins.
6. Mix sugar and orange juice and cook over low heat till sugar dissolved, add in orange zest, set aside.
7. When cake is done, remove cake from the oven and prick all over with a skewer.
8. Pour over the orange glaze over the hot cake.
9. Enjoy!

Friday, 9 December 2011

Coq Au Vin


2 Tbsp All-purpose flour
1 Tsp Dried thyme
1/2 Tsp salt
1 Handful Shiitake mushrooms
1 Chicken, Chopped to 8 pieces
3 Tbsp Corn oil
2 Carrots, cut into bite-sized pieces
300ml Dry red wine
100ml Chicken broth
1 Tbsp Tomato paste
1 Bay Leave


1. Combine flour, thyme, and salt in a bowl. Coat the chicken drumsticks with flour
mixture, shaking off excess flour.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook,
turning frequently, until they are browned, about 8 minutes. Remove and drain on the
3. Add in mushrooms and carrot. Cook, stirring occasionally, until the aroma
is released. Pour in red wine, broth, and tomato paste. Bring the mixture to a boil.
Return the chicken drumsticks to the pan. 
4. Add in bay leave and Simmer it over medium heat for about 20
minutes until chicken is done.
5. Enjoy!

Wednesday, 7 December 2011

Potato, Salmon and Pork Patty


100g Minced pork
150g Cooked potatoes, coarsely mashed
100g Salmon, cut into cubes
½ Small onion, chopped
½ Tsp Salt
¼ Tsp Black pepper
1 Egg
1 Tsp Corn flour


1. Mix all ingredients together and shape into patties
2. Heat pan and add little bit oil.
3. Drop potatoes patties onto pan to pan-fry on medium low heat.
4. After 2 minutes, flip onto other side and pan-fry 2 minutes too.
5. Once they are nice and golden brown, Remove from heat and serve.
6. Enjoy!

Sunday, 4 December 2011

Curry Udon


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

Udon Noodles

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. 
9. Cook your Udon in boiling water, add drained udon to Curry

Friday, 2 December 2011

Penne All'Amatriciana


1 Pkt Penne pasta
 250g Good-quality Streaky bacon, cubed
1 Cup chopped onion
2 Cloves Garlic. minced
1 Can Diced tomatoes
Black pepper to taste
1 Tsp red chilli flakes
Grated parmesan cheese, to taste


1. Cook pasta according to taste and done-ness, drain and set aside.
2. Cook bacon in a large frying pan over medium heat.
3. Add onion and garlic until browned for 5 minutes.
4. Add remaining ingredients except parmesan and cook over high heat until juices have reduced by half
5. Add pasta, stir to coat, and transfer to a bowl.
6. Sprinkle with parmesan.
7. Enjoy!
Related Posts Plugin for WordPress, Blogger...

Add This