foodieblog

Monday, 31 December 2012

Laksa


















Ingredients

  • For the sambal
  • 10 fresh red chillies (100 g)
  • 10 stalks dried chilli (20 g), soaked
  • 2 teaspoons belacan (shrimp paste)
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 6 tablespoons cooking oil
  •  
  • For the spice paste
  • 10 shallots, peeled and sliced
  • 3 inch segment old turmeric (30 g), skinned
  • 2 inch segment galangal (60 g)
  • 8 stalks lemongrass (100 g), sliced
  • 20 stalks dried chillies, soaked until softened
  • 10 candlenuts (60 g)
  • 4 teaspoons belacan (shrimp paste), more or less to taste
  •  
  • For the laksa broth
  • 1/2 cup cooking oil
  • 1 quart prawn or chicken stock
  • 2 cups coconut milk
  • 20 pieces tofu puffs, scalded in hot water briefly to remove oil 
  • 2 teaspoons salt, or to taste
  •  
  • Condiments
  • Cooked egg noodles
  • Cooked vermicelli
  • 200 grams beansprouts, blanched
  • 1 cucumber, julienned
  • 500 grams prawns, boiled and peeled
  • 2-3 large fishcakes, boiled and sliced
  • eggs, hard-boiled 
  •  
  • Method 
  •  
  • 1. To prepare the sambal: Using an electric blender, finely grind fresh red chillies, dried chillies, and shrimp paste. Heat oil. Sauté chilli spice paste until fragrant, stirring continuously. Add salt and sugar to taste. Set aside to serve with finished laksa.   
  •  
  • 2. To prepare the spice paste: Using an electric blender, pulse shallots, turmeric, galangal, lemongrass, dried chillies, candlenuts, and shrimp paste until they form a smooth paste, adding a bit of water if necessary.  
  •  
  • 3. To prepare the laksa broth: In a large heavy-bottomed saucepan, heat 1/2 cup cooking oil. Sauté spice paste until fragrant. Add stock and bring to a boil. Add coconut milk, tofu puffs, and salt. Bring to a quick boil, stirring continuously. Turn off heat once broth comes to a boil.
  •  
  • 4. To assemble: Blanch noodles in boiling water and drain. Place some noodles into a bowl, garnish with bean sprouts and cucumber. Ladle hot laksa broth over with some tofu puffs. Top with prawns, fish cake slices, eggs.
  •  
  • 5. Enjoy!   
  •  
  • *Recipe learnt from http://www.seriouseats.com/recipes/2011/08/malacca-nyonya-laksa-malaysian-noodle-soup-curry-laksa-lemak.html * 

Monday, 24 December 2012

Jamie Oliver's Epic Hot Chocolate

 
Ingredients
 
2 pints semi-skimmed milk
 
For the epic hot chocolate mix

2 tablespoons Horlicks
2 tablespoons cornflour
3 tablespoons icing sugar
4 tablespoons quality organic cocoa
100 g good-quality dark chocolate (70% cocoa solids), finely grated
1 pinch ground cinnamon

1 pinch sea salt     
 
Method
 
1. Pour the milk into a large pan, and bring almost to the boil over a medium heat.
2. Meanwhile, add all the chocolate mix ingredients to a large jar and give it a good shake to combine. You need around 10 heaped tablespoons of the chocolate mix for this amount of milk.
3. Simply spoon the chocolate mix into the hot milk, give it a good whisk and leave to bubble away for a few minutes before serving. You're looking for that gorgeous, thick, almost claggy, knockout texture.     
4. Enjoy! 
 
*http://www.jamieoliver.com/recipes/chocolate-recipes/epic-hot-chocolate  

Friday, 21 December 2012

Steam Mince Beef Egg


















Ingredients

3 eggs, beaten
150g minced Beef
1/3 cup beef stock
1 Tbsp light soy sauce
1 Tbsp Shaoxing rice wine
1 Tsp sesame oil
White pepper
 
Method

1. Beat the eggs in a bowl. Mix in the minced beef.
2. Add in the rest of the ingredients.
3. Beat everything together with a fork.
4. Transfer the mixture to a shallow heat-proof dish.
5. Steam for 15 mins
6. Enjoy! 

Sunday, 16 December 2012

Potato, Chicken, Celery and Egg Salad


















Ingredients

2 Large Bratagi Potato, chop to 1cm cubes
2 Hard boil Eggs, sliced
1 Boneless chicken thigh meat
2 Stalk celery, chopped 
4 Tbsp Mayo
2 Tsp Djion Mustard
Salt and Pepper
Oil

Method

1. Boil potatoes for 8 minutes till knife can easily go thru when pierced. Cool and chill in fridge.
2. Boil eggs and Slice. Cool and chill in fridge.
3. Season chicken with salt and pepper, pan fry for 8 minutes on each side till golden brown. Chop to 1 cm cubes. Cool and chill in fridge.
4. After ingredients are chilled, assemble potato and chicken in bowl with celery.
5. Add in mayo and mustard. Mix well.
6. Serve with eggs on top of salad.
7. Enjoy! 

Tuesday, 11 December 2012

Beef and Guinness Stew


















Ingredients

1kg Beef Chuck Tender, cut into 2.5cm (1in) chunks
1 onion, peeled and roughly chopped
2 carrots, peeled and roughly chopped
2 celery stalks, trimmed and roughly chopped
2 garlic cloves, peeled and finely sliced
150ml Beef stock
500ml Guinness
2 bay leaf
1 Tbsp Tomato paste 
Sea salt and ground black pepper
Oil 

Method

1. Heat oil and brown the meat in two batches, being careful not to overcrowd the pan, set aside on a plate.
2. Fry the onion, carrots and celery until the onion is soft. Return the meat for the pot, together with the garlic. 
3. Pour stock and Guinness, add the bay leaf, tomato paste. 
4. Simmer gently for about 2 hours till the liquid has lowered as well as the meat is tender
5. Season with salt and pepper to taste
6. Enjoy! 

Thursday, 6 December 2012

Simple and easy Marble Cake





















Ingredients

250g butter
200g castor sugar
4 eggs
1 Tsp vanilla essence/extract
250g self-raising flour
1 Tsp of baking powder
2 Tbsp Cocoa Powder

Method
1.Put butter and castor sugar into a mixing bowl
2. Use low speed to mix until even, change to medium speed and beat until light and creamy.
3. Add in the first egg, beat well after each addition of egg until creamy
4. Add in vanilla
5. Divide flour (mix with baking powder ) into three portions and add in gradually, use lowest speed to mix in flour.
6. Use 1/4 of dough, mix in cocoa powder till thoroughly mixed.7. Lay white dough in pan and slowly pour cocoa dough in middle. 
8. Use a fork, move the cocoa dough to your desired mix 
9. Bake in pre-heated oven at 180c for 45mins.  
10. Enjoy! 

Saturday, 1 December 2012

Home Made Mango Ice Cream



















Ingredients

200ml Whipping Cream
100ml Fresh Milk
3 Mangoes, flesh removed and blended
1 tablespoon Sugar or to taste

Method

1. Place whipping cream and fresh milk in a pot.
2. Add Mango puree.
3. Mix them well.
4. It will now look like thick mango milk.
5. Pour the mango milk to your freezing ware.
6. Allow to freeze.
7. Enjoy!

Monday, 26 November 2012

New England Clam Chowder


















Ingredients

4 slices bacon, diced
1 1/2 cups chopped onion
1 1/2 cups water
4 cups peeled and cubed potatoes
1 1/2 teaspoons salt
ground black pepper to taste
3 cups half-and-half
3 tablespoons butter
2 cans minced clams

Method 

1. Place diced bacon in large stock pot over medium-high heat. 
2. Cook until almost crisp; add onions, and cook 5 minutes. 
3. Stir in water and potatoes, and season with salt and pepper. 
4. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
5. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. 
6. Cook for about 5 minutes, or until heated through. Do not allow to boil.     
7. Enjoy!     

*Recipe from http://allrecipes.com/recipe/new-england-clam-chowder-i/       

Wednesday, 21 November 2012

Toasted Cheese Baguette




















Ingredients

Half a Homemade Baguette
(http://home-cook-dishes-for-family.blogspot.com/2012/03/french-baguette.html)
1 Block of Cheddar Cheese
Black Pepper
Extra Virgin Olive Oil

Method

1. Preheat oven to 180 degrees C
2. Slice baguette into thick chunks, lay baguette on a baking tray lined with parchment paper
3. Grate Cheddar cheese generously over the baguette
4. Season with Black Pepper 
5. Drizzle Extra Virgin Olive Oil over the cheese
6. Toast in oven for 8 minutes
7. Enjoy!  

Friday, 16 November 2012

Steam Chicken in Bénédictine D.O.M Liqueur


















Ingredients

Half a Chicken, Chopped to pieces
4 slices of Ginger, shredded
1 Tbsp Gou Qi Zi
5 Tbsp Bénédictine D.O.M Liqueur
1 Tbsp Light Soy Sauce
1 Tsp Salt
Dashes of Sesame Oil 

Method

1. Marinade chicken pieces with salt for 1 hour
2. Arrange Chicken in a dish, arrange ginger and Gou Qi Zi over the chicken 
3. Drizzle the Bénédictine D.O.M Liqueur and Light Soy over the chicken
4. Add some dashes of sesame oil for flavour
5. Steam for 20 minutes
6. Enjoy! 

Sunday, 11 November 2012

Luncheon Meat Burger with Roasted Potatoes


















Ingredients

1 Hamburger Bun per pax
1 Thick slice of Luncheon Meat per pax
5 baby potatoes per pax
1 block of Cheddar Cheese
1 Tbsp Dijon Mustard
1 Tbsp Mayo
Extra Virgin Olive Oil
Salt and Pepper to taste 

Method

1. Boil Potatoes in water for 5 minutes
2. Preheat oven to 200 degrees C
3. Mix the potates in generous lugs of Extra Virgin Olive Oil and season with Salt and Pepper
4. Roast for 50 minutes till skin crispy and flesh soft
5. Heat up frying pan and fry luncheon meat on both sides till golden brown.
6. Mix mustard and mayo together, spread the buns with the mustard mayo. 
7. Place luncheon meat on bun, grate cheese over the meat.
8. Serve with potatoes
9. Enjoy!  

Tuesday, 6 November 2012

Stir Fry Potatoes with Minced Meat (馬鈴薯燉肉)


















Ingredients

3 medium Potato, Peeled and cut to thick slices
200g Mince Meat
2 Tbsp Light Soy
2 Tbsp Dark Soy
1 Tbsp Chinese Cooking Wine
1 Tsp Sugar
1/2 Cup Water
Oil

Method

1. Heat up oil in wok, stir fry potatoes for 10 mins. Put aside.
2. In same wok, stir fry the meat till all turn white, add in the Light soy, Dark Soy, Wine, Water and Sugar
3. Add in the potatoes and bring the sauce to a simmer
4. Simmer for about 10 mins till the potatoes are soft and sauce is starchy
5. Enjoy! 

Thursday, 1 November 2012

Roast Half Chicken with Potatoes in HappyCall Pan


















Ingredients

Half a Chicken
1 Tbsp Pepper Powder
1 Tbsp Thyme
1 Tbsp Oil
4 Baby potatoes, halved

Method

1. Mix Pepper powder, Thyme and oil together.
2. Rub the mixture all over the chicken
3. Marinade for at least 2 hours
4. Heat up Happycall Pan.
5. Place chicken, skin side down together with the potatoes and cover the lid
6. Once you see steam coming out from the happycall pan, the chicken and potatoes are just cooked through.
7. Flip the pan and wait for another 5 mins before removing from heat.
8. Enjoy! 

Sunday, 28 October 2012

Warm Potato Salad




















Ingredients

4 medium potatoes, peeled and quartered
Bunch of cilantro
Salt and Pepper
Extra virgin olive oil

Method

1. Boil potatoes in salted boiling water for 10mins
2. Drain and cover with tea towel to steam the potatoes.
3. Once cooled, toss potatoes with extra virgin olive oil 
4. Season with salt and pepper
5. Serve with cilantro
6. Enjoy! 

Thursday, 25 October 2012

Home made Dark Chocolate Ice Cream



















Ingredients

200ml Whipping Cream
100ml Fresh Milk
55g Cooking Chocolate Chips
1 tablespoon Sugar or to taste

Method

1. Prepare a pot of water and let it simmer.
2. Place whipping cream and fresh milk in a smaller pot.
3. Put the smaller pot over the simmering water and warm the cream and milk.
4. Add the chocolate chips into the warm milk and melt it, while still hold it over the simmering water.
5. Keep stirring till all chocolate chips are melted and blended in with the milk.
6. Add sugar to taste and melt it.
7. It will now look like thick chocolate milk.
8. Pour the chocolate milk to your freezing ware.
9. Cool it before freezing.
10. Enjoy! 

Monday, 22 October 2012

Seafood Bee Hoon


















Ingredients (Serve 1)
1 piece of A1 Bee Hoon, soaked in water and drained
1 stalk Shanghai Green, cut into strips
1 small squid, cut into rings
6 prawns, shelled and deveined
50ml water
1 Tbsp of chopped garlic
cooking oil
coriander 

Seasonings:
1 Tbsp of oyster sauce
1 Tsp of dark soy sauce
2 Tbsp of light soy sauce
dashes of white pepper powder

Method
1. Heat 3 tablespoons of oil in the wok and saute garlic until fragrant. Add the prawns, and shanghai green to stir-fry for 2 minutes.
3. Add bee hoon.  Pour in seasonings, water and mix well. Continue to stir-fry until the sauce is thickening. 
4. Stir-fry for 1 minute. Dish out and garnish with coriander leaves.
5. Enjoy!

Friday, 19 October 2012

Leek and Roasted Pork Stir-Fry (蒜炒烧肉)


















Ingredients

2 Stalk of leek, rinsed and sliced diagonally

Roasted pork, cut into bite-sized
1 Tbsp of chopped garlic
1 Tbsp of cooking oil
50ml water

1 Tbsp of oyster sauce

Method

1. Heat up a wok. Dry-fry the roasted pork till fat released from the pork.

2. Top up 1 tbsp of oil. Saute garlic till fragrant.
3. Add leek and stir fry for few minutes. Pour in water and bring to a boil.

4. Season with oyster sauce. Mix well and stir for a while and dish out.
5. Enjoy!  

Tuesday, 16 October 2012

Grilled Chicken Breast



















Ingredients

1 Chicken breast, cut into 2 halves
Few leaves of Rosemary
Salt and Pepper
Extra Virgin Olive Oil

Method

1.  Marinade chicken breast with pinch of salt and pepper and rosemary leaves on both sides for 1 hour
2. Heat up a pan, sear the chicken breast for 3 mins each side on low heat until cooked
3. Let them rest for 10 mins
4. Slice up the chicken breast
5. Serve with Rice, noodles or even as a sandwich!
6. Enjoy! 

Saturday, 13 October 2012

Crispy Roasted Pork (脆皮烧肉)





















Ingredients

1 pc of pork belly approx 400g to 600g (do not cut into thin strip)

1 Tbsp salt (I used fine sea salt)
1 Tbsp white pepper
1 Tbsp five-spice powder


Method

1. Clean the pork belly and pat dry all over with kitchen paper towel.
2. Score the meat about 1cm apart both diagonally and horizontally (do not score the skin).
3. Prick all over the skin. Prick as much holes as possible. 
4. Rub skin and meat with salt all over.
5. Mix white pepper and five-spice powder and rub into the meat including the scored areas (do not rub on the skin).
6. Leave the pork belly in fridge uncovered, skin side up, for a few hours. This is to dry up the skin, so that it will become crispy after baking.
7. Take out pork belly 30 mins to 1 hour before baking to thaw in room temperature. Put the pork belly on a grill with skin side up
8. Bake in an oven using grill mode (Upper only), for 45 minutes.
9. Enjoy! 

Wednesday, 10 October 2012

Sweet Potato Rösti







































Ingredients

2 Purple sweet potato, shredded
1 Tsp Djion Mustard
Salt and Pepper
Oil

Method

1. Heat up a flat pan till smoky, add in 2 Tbsp oil
2. Scatter your shredded sweet potato into pan, and using a spatula, slowly form a 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. Serve Rösti with djion mustard.
6. Enjoy! 

Sunday, 7 October 2012

Roast Cauliflower



















Ingredients

2 stalks Cauliflower
Extra Virgin Olive Oil
Salt and Pepper

Method

1. Cut Cauliflower into Florets
2. Coat Cauliflower with olive oil and arrange in roasting pan.
3. Season with salt and pepper.
4. Roast at 180 degrees c for 20 minutes
5. Enjoy! 

Thursday, 4 October 2012

Brioche (法式面包)





















Ingredients

500Cake Flour
7 Eggs
60g Sugar
7g Salt
25g Instant Yeast, mix with 2 Tbsp Water 

300g Butter 


Method

1. Mix flour, sugar, salt and eggs together using a mixer
2. Add yeast to the mixture and mix thoroughly.
3. Add butter and mix well. (The dough will be a bit watery)
4. Transfer dough to a container and cover with cling wrap to proof for 1 hour.
5. Transfer to the fridge to proof for another hour.
6. The dough should have risen to 2-3 times its size.
7. Scatter some flour on a baking tray line with parchment paper, pour dough on tray. Scatter some flour on your hands and shape the dough to the shape you like. 
8. Pre-heat oven to 200 degrees C and bake for 20 minutes. Lower the temp to 160 degrees C and continue for 20 minutes 
9. Enjoy! 

Monday, 1 October 2012

Sambal Seafood




















Ingredients

1 Squid, Cut into rings
10 Tiger Prawns, De-shelled
1 yellow onion, cut into rings
Sambal Sauce (See Below)

Method

1. Heat up wok, add in 2 Tbsp Oil
2. Stir fry the onions till soft
3. Add in the squid and prawns, stir fry till almost cooked
4. Add in 2 Tbsp water
5. Add in enough sambal sauce to coat the seafood
6. Enjoy!

Sambal Sauce 

1 cup chopped red chiles, with seeds
2 Tbsp white sugar
2 Tbsp salt
1 Tbsp belacan shrimp paste
1 tomato, chopped
1/2 onion, chopped
1 bulb garlic, peeled and crushed
2 Tbsp fresh lime juice
2 Tbsp vegetable oil
2 lemongrass, bruised
2 fresh curry leaves
1 (1/2 inch) piece galangal, thinly sliced
2 Tbsp tamarind juice

1. Place chillies, sugar, salt, shrimp paste, tomato, onion, garlic, and lime juice into a blender, and blend until smooth. 

2. Heat vegetable oil in a saucepan over medium-high heat. Stir in the puree along with the lemongrass, curry leaves, and galangal. 
3. Cook and stir until the mixture changes color and becomes very fragrant, about 15 minutes. 
4. Stir in the tamarind juice, and cook for 1 minute more. Strain before serving.
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