foodieblog

Monday 31 October 2011

Bovril Prime Ribs


















Ingredient

500g Prime Ribs.
3 Tbsp vegetable oil
3 Tbsp Bovril
2 Tbsp Sugar
1/4 Cup of water
2 Tbsp corn flour
2 Cloves of Garlic roughly chopped

Method


1. Chop ribs into chunks of 1 inch
2. Coat ribs with 2 tbs of corn flour
3. Heat oil on a wok
4. Put in the ribs (watch out for splatters) and brown it
5. Put in the roughly chopped garlic
6. Add in bovril and coat the ribs thoroughly
7. Add sugar
8. Add water and let the meat simmer for 5 minutes in medium-low heat till sauce thickens
9. Enjoy!

Saturday 29 October 2011

Tofu with Minced Meat (肉酱豆腐)

















Ingredients

100g minced pork (you can also use chicken or beef)
150g block firm tofu, cubed
100g Kailan
2 Tbsp cooking oil
5 cloves garlic, minced
2 Tsp salted soya beans ( 豆酱)
2 Tsp dried fermented black beans
Cornstarch solution

Marinade

1 Tsp light soy sauce
1/2 Tsp sugar
1 Tsp corn starch
1 Tsp sesame oil

Seasoning
1 Cup water
1 Tsp dark soy sauce
1/2 Tsp sugar
1 Tbsp sesame oil

Method

1. In a bowl, mix minced meat with marinade and leave for 10 minutes.
2. Heat oil in wok and add the garlic, salted soya beans, fermented black beans. Stir fry until fragrant.
3. Add the marinated meat and stir fry until no longer pink, breaking the meat up to smaller bits.
4. Add seasoning. Mix evenly and bring to a boil.
5. Add beancurd cubes and Kailan, simmer over low heat for 3 minutes.
6. Thicken with cornstarch solution.
7. Enjoy!

Thursday 27 October 2011

Tau Yu Bak (豆油肉)

















Ingredients

2 Tbsp Oil
2 Tbsp Sugar
6 Clove Garlic
2 Tbsp Light Soy
4 Tbsp Dark Soy
240ml Water
600g Shoulder Pork (Wu Hua),
2 Tau Kwa
2 Hard boil eggs

Method

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, water and bring to a boil
4. Add Pork and cook on high for 20 mins
5. Add in Tau Kwa and Eggs
6. Bring to a low flame, and simmer for 30 mins
7. Slice up the Pork
8. Enjoy!

Tuesday 25 October 2011

Dark Chocolate Ganache Tarts




















For our Anniversary today on 25th October 2011, i made some Dark Chocolate Tarts for my Wife. She loves Dark Chocolate and i hope she will love this.

Ingredients

Tart Shell 

100g Plain flour

30g Caster sugar
40g Butter, melted
15g Beaten egg
1 Tbsp water 

Chocolate Ganache


200g Thickened cream (35% fat)
200g Dark chocolate

Method

1. Mix all tart ingredients together, roll out to even thickness layer and cut out circles in relation with your tart shell.
















2. Fill your tart shell base and press it firmly against the wall
3. Pre-heat oven to 180 degrees and bake the tart shells for 15 minutes. 
















4. Leave to cool.
5. Heat up the thickened cream till just start to boil.
















6. Pour cream into a bowl with the chocolate broken up into pieces
















7. Mix well and pour into the tart shells.
8. Transfer to fridge for Ganache to set, at least 1 hour.
9. Enjoy! 


Sunday 23 October 2011

Stir Fry Udon with Luncheon Meat and Crabstick

















Ingredients

1 Packet Udon
1/4 Can Luncheon Meat
3 Crabstick
1 Tbsp Oyster Sauce
2 Tsp Light Soy
1 Clove Garlic, roughly chopped
1 Egg
Pepper to taste
Cooking Oil

Method

1. Cook udon in boiling water for 2 mins.
2. Pan fry Luncheon meat till crisp
3. In a wok, add cooking oil and Garlic
4. Once aromatic, crack egg and stir
5. Drain and add in udon and stir fry
6. Add in Crabstick and Luncheon meat, Oyster sauce and Light Soy
7. Stir fry for 1 to 2 mins 
8. Enjoy!

Friday 21 October 2011

Stir Fry Leek With Tofu


















Ingredients

4 Leeks, sliced thickly
2 Red Chillies, sliced thinly
2 Pcs Firm Tofu, sliced to 2cm cubes
3 cloves Garlic, chopped
15 Prawns, shelled
2 Tbsp Oyster Sauce
4 Tsp Light Soy Sauce
4 Tbsp Peanut Oil

Method

1. Heat the peanut oil in a wok, saute the firm tofu until lightly brown and set aside.
2. Add the garlic and saute until fragrant. 
3. On medium heat, add the leeks and give it a quick stir and mix in the tofu with oyster sauce and light soy sauce
4. Add the prawns, red chillies and saute.
5. Once prawns turn pink and done, serve.
6. Enjoy!

Wednesday 19 October 2011

New England Clam Chowder with Rosemary Focaccia



















Ingredient

Clam Chowder

500g Minced or whole clams, keep the liquid
3 Slices Streaky Bacon
500g Potatoes, diced
2 Onion, coarsely chopped
2 1/2 cups milk
1 Cup heavy cream
3 Tbps flour
1/2 Tsp Worcestershire sauce
Pinch of sugar, salt and pepper

Method

1. Drain the clams, reserving the liquid.  Add enough water to make 2 cups of liquid total.
2. In a large saucepan, cook the bacon, rendering the fat.  Remove the bacon and save the drippings.  Add the diced potatoes and onions and cook, stirring frequently, for about 5 minutes or so, or until the onions look translucent. 
3. Add the clam juice, cover, and simmer about 15 minutes, or until the potatoes are tender when pierced with a fork.
4. Stir in the clams, 2 cups of milk and the cream. 
5. In a small bowl, combine the remaining 1/2 cup of milk with the flour and stir well.  Stir mixture into the chowder. Cook chowder until thick and bubbly.
6. Add Worcestershire sauce and a pinch of sugar. Stir, and taste for seasoning; add salt and pepper if desired. 
7. Enjoy!


















Rosemary 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)

Method

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.
6. Bake the bread till it's golden brown, about 40 min.
7. Enjoy!

Monday 17 October 2011

Stir Fry Vermicelli with Pork Leg and Kailan using Happycall Pan

















Ingredients

1 Can Pork Leg
1 Bunch Vermicelli, soaked
100g Kailan, Washed and chopped

Method

1. Pour Pork Leg contents into Happycall Pan
2. Add in Vermicelli and Kailan
3. Cover pan and turn on medium heat
4. Once you see steam coming out from the outlet, its done!
5. Enjoy!

Saturday 15 October 2011

Pork Chops with Roasted Pumpkin and Gravy using Happycall Pan

















Ingredients

2 Pork Chops
1/4 Pumpkin, Peeled and chop to 1 cm cubes
Salt and Pepper
Extra Virgin Olive Oil
Peanut Oil

*Gravy

2 Tbsp Unsalted Butter
2 Tbsp Flour
2 Cups Beef Stock
Black Pepper or to taste
Sea Salt to taste

Method

1. Marinade the pork chops with pinch of salt and pepper on both sides and chill for at least 2 hours
2. Heat up Happycall Pan on medium heat.
3. Add 1 Tbsp Peanut Oil
4. Place pork chops on pan, close the cover and wait.
5. Pre-heat Oven to 180 degrees 
6. Put pumpkin into roasting pan, pinch of salt and pepper to taste and a drizzle of Extra Virgin Olive Oil
7. Roast for 25 minutes
8. Once you see steam coming out from the Happycall Pan, the pork chops are done.
9. Serve pork chops with roasted pumpkin and Gravy
10. Enjoy!

*Gravy

1. Heat the butter in a large saucepan
2. Add the butter over medium heat
3. Then mix in the flour, and cook until lightly browned. 
4. Slowly add the beef stock and pepper. Cook and whisking until the gravy is thick and smooth.
5. Season the gravy with salt (If necessary)
6. Enjoy!

Tuesday 11 October 2011

Simple Pound Cake

















Ingredients

250g Butter
200g Castor sugar
4 Eggs
1 Tsp vanilla
250g self-raising flour
1 Tsp of baking powder
1 Tbsp of grated orange zest (Or Lemon)
5 Tbsp of orange juice (Or Lemon juice)

Method 

1.Put butter and castor sugar into a mixing bowl and beat until light and creamy.
2. Add in the eggs, one at a time, beat well until creamy
3. Add in vanilla
4. Divide flour (mix with baking powder) into three portions and add in gradually, use lowest speed to mix in flour.
5. Add in orange juice and orange zest, mix until well-combined
6. Pour into a greased baking pan, bake in pre-heated oven at 180c for 45mins.
7. Enjoy!

Sunday 9 October 2011

Lotus Root, Peanuts, Chicken and Dried Shark Bone Soup

















Ingredients

100g Dried Shark Bone
8 Chicken Drumlets
1 Lotus Root, Sliced
200g Peanuts
3L Water

Method

1. Soak Peanuts till soft, Preferbaly 2-3 hours
2. Soak Shark Bone for 30 mins
3. In a pot, add all ingredients and bring to a boil
4. Lower the flame ad simmer for 3 hours
5. Enjoy!

Friday 7 October 2011

Tom Yum Rice Vermicelli with Cheese Tofu and Luncheon Meat

















Ingredients

1 Bundle of Rice Vermicelli
Quarter Can of Luncheon Meat
3 Pc Cheese Tofu
Ready made Tom Yum Paste
Water

Method

1. Mix the Tom Yum Paste with Water (According to the instruction on your Tom Yum Paste Bottle) and bring to a boil
2. Add in Rice Vermicelli, Luncheon Meat and Cheese Tofu and boil for 3 to 5 minutes.
3. Enjoy!

Wednesday 5 October 2011

Sarawak White Pepper and Garlic Roast Chicken (Lada Putih Ayam)


















Recently, i went on a short trip to Kuching, Sarawak. Over there, i was introduced to the famous Sarawak Pepper and the pepper products. The lady at the shop told me that i wouldn't regret buying these to cook. I certainly didn't!


Ingredients

1 Chicken, Chop into half
4 Tbsp Sarawak White Pepper and Garlic powder (Or you can use your own favourite powder/rub)
Sarawak Black Pepper to taste

Method

1. Rub the powder all over the chicken. Rub more if you like intense flavour. i use 2 Tbsp on half a chicken.
2. Season black pepper over the chicken (both sides) 
3. Marinade for 2 hours or more
4. Preheat oven to 200 degrees C
5. Roast for 30mins 
6. Enjoy!

Monday 3 October 2011

Sarawak Wild Pepper Root Chicken Soup

















Recently, i went on a short trip to Kuching, Sarawak. Over there, i was introduced to the famous Sarawak Wild Pepper Root and the pepper products. The lady at the shop told me that i wouldn't regret buying these to make soup and cook. I certainly didn't! My wife liked it and my son loved it! Too bad i only bought enough to make it 5 times. Sigh, i should have bought more since it expires in 2014!!!

Ingredients

1 Kampung Chicken, quartered
30g Sarawak Wild Pepper Root
10 Red Dates
10 bowls of water (Chinese rice bowl)
Sarawak Black Pepper to taste
Salt to taste

Method

1. Wash Sarawak Wild Pepper Root
2. Combine all ingredients in a soup pot
3. Bring to a boil then lower the flame to simmer for 3 hours
4. Add salt and pepper to taste
5. Enjoy!

Saturday 1 October 2011

Homemade Ham and Cheese Focaccia Sandwich














 


















Ingredients

1 Homemade Focaccia*
Ham
Cheese

Method

1. Slice up focaccia, and halve it
2. In a pan, toast the focaccia
3. When the bread surfaced is slightly brown, remove from heat and quickly add ham and cheese
4. Enjoy while its warm and cheesy!


Ingredients

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)

Method

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!
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