Tuesday, 31 July 2012

Chicken Leek Stew


500gm chicken drumsticks, cut up and marinated with ¾ tsp salt
3 stalks Leeks (white and green parts separated, sliced)
50gm ginger (peeled and smashed)
1 ½ cups water
Cooking oil 


1. Heat wok and put 1 Tbsp cooking oil. Saute ginger and leek (white parts) until fragrant and slightly golden. Dish up.
2. Put in another 2 tbsp oil and wait until wok is very hot, put in marinated chicken and fry until meat is slightly browned.
3. Put in cooked leeks and ginger and continue to stir fry for another 2 minutes. 
4. Put in water, enough to cover over chicken.
5. Put on wok lid and let it simmer on medium heat for 20-30minutes, until meat is tender and leeks have melted away. 
6. Remove lid and let gravy reduce. Put in green parts of leek. Taste, if not salty enough, add salt.
7. Enjoy! 

Saturday, 28 July 2012

Braised Chicken with Potatoes


3 medium size potatoes, quartered

2 small onion

Half a Chicken, Chopped

1 1/4 cup water


1 tbsp light soy sauce

1 tbsp dark soy sauce
1 tsp sugar
1 tsp sesame oil
1 tbsp corn flour


1 tbsp light soy sauce

1 tbsp dark soy sauce
1/2 tsp sugar


1. Marinate chicken with marinade sauce for about an hour. Do not discard the marinade after that.

2. Heat about 1 tablespoon of oil in a pan, Fry potatoes till golden brown. Dish up and set aside.
3. Leave about 2 tablespoon of oil in the pan and fry the chicken till fragrant. 
4. Add in the remaining marinade and seasoning. Stir-fry for a while. 

5. Add the potatoes and onion into the pot.

6. Add water into the pot. Bring to a boil and lower the heat.
7. Simmer for 45 mins.

8. Enjoy

Wednesday, 25 July 2012

Pork Schnitzel


Lean Pork (3 Thin Slices per serving)
Japanese Breadcrumbs (Panko)
Plain flour 
Salt and Pepper
Baby carrots


1. Using the back of your knife, pound the lean pork till they grow in size and get as thin as possible.
2. Season with salt and pepper on both sides and leave to chill for 1 hour
3. Prepare 3 stations in sequence, 1) Flour, 2) Egg, 3) Panko 
4. Boil baby carrots till done and add knob of butter, salt and pepper to taste. Set aside.
5. Heat up a flat pan with oil. 
6. Take the pork slices, piece by piece dredge them in the sequence of flour, egg and panko
7. Pan fry the pork till the panko turns golden brown (about 1-2 minutes each side)
8. Serve with baby carrots and a squeeze of Mayo
9. Enjoy! 

Sunday, 22 July 2012

Stir Fry Marrow Green


1 Marrow Green, about 500g
50g Dried Shrimp
100ml water
1 bundle Vermicelli
1 Egg
Salt and Pepper to taste


1. Cut up marrow green to thin strips
2. Soak the dried shrimps in the water
3. Remove hydrated shrimps but do not throw away the water
4. Heat up a wok and add in 2 Tbsp Oil on medium heat
5. Add shrimps and fry till fragrant
6. Add in marrow green and stir fry for 5 minutes 
7. Pour in the dried shrimp water and let it simmer on low heat for 5 mins
8. Add in Vermicelli to soak up all the juices and cook through
9. Beat an egg and slowly pour in the wok while stirring the marrow green to create egg flower
10. Season with salt and pepper
11. Enjoy! 

Thursday, 19 July 2012

Mixed Fruits and Celery Salad


2 stalks Celery, chopped to 1 cm cubes
2 slices sweet DOLE Pineapple, chopped to 1 cm cubes
2 mandarin Oranges, peeled and separated, chopped to 1 cm cubes 
1 Avocado, chopped to 1 cm cubes


1. In a salad mixing bowl, mix everything together except Pomegranate  
2. Plate up salad
3. Cut Pomegranate  into half and using the back of knife, knock the Pomegranate  seeds out for nice colour and texture
4. Enjoy! 

Monday, 16 July 2012

Spaghetti Bolognese with Beef Balls


240g Spaghetti
Store bought Beef Balls 
1 Tbsp olive oil
3 Cloves garlic, Whole
10 Tbsp Pasta tomato puree
1 Tbsp chopped parsley
15 Cherry tomatoes
Salt and Pepper


1. Cook the spaghetti in a pot of boiling salted water according to the timing on the package. Drain and set aside.
2. In a saucepan, heat oil and saute garlic & parsley.
3. When fragrant, Add tomatoes, tomato puree and stir evenly. 
4. Once sauce is bubbling, taste and season with salt and pepper.
5. Add the cooked spaghetti and beef balls with the sauce and mix well
6. Enjoy! 

Friday, 13 July 2012

Homemade Tau Huay (豆花)


1 Litre Soya Milk (Un-sweeten)
2 Tbps Gelatine 
Sugar to taste


1. Heat up, do not boil, Soya milk till you see bubbles appear on the sides
2. Add sugar to taste 
3. Add in Gelatine slowly and stirring till all gelatine well dissolved
4. Pour soya milk into moulds and leave to set and chill in the fridge for 4 hours
5. Serve chilled with either sugar syrup or Soya milk (This 豆花 cannot be served warm/hot)
6. Enjoy! 

Tuesday, 10 July 2012

Mini Egg Tart

(recipe: largely adapted from Nasi Lemak Lover aka Sonia )


240g hot water

90g coarse sugar (As recommended by Sonia)
3 eggs
¼ tsp vanilla extract
¼ tsp white vinegar

1 Pkt frozen square puff pastry, thawed


1. Dissolve sugar in hot water, set aside to cool.
2. Break eggs in a mixing bowl, lightly stir. 
3. Add in syrup (no 1), vanilla extract and vinegar, lightly stir well to combine.
4. Sift twice, set aside.
5. Trim off about 1cm puff pastry (optional, you may use the whole piece), arrange in a 12 holes muffin pan. 
6. Pour egg custard filling in the puff pastry case, about 90% full.
7. Bake at pre-heated oven at 180c for 35mins or till golden brown.

8. Remove from oven and leave to cool. 

Saturday, 7 July 2012

Mackerel in Soy Sauce


2 pieces fish fillet (Mackerel or other white fish) 

3 slices ginger, shredded 
1 stalk spring onion, Chopped

Salt and pepper, to taste 
1 Tsp Corn Starch
2 Tbsp Water 


1½ tbsp light soy sauce
2 tsp dark soy sauce
2 tsp sugar
6 tbsp water
Sesame oil,to taste


1. Rinse fish and wipe dry with kitchen papers. Season with salt, pepper. Let sit for 10 minutes.
2. Heat oil in a non-stick frying pan. Pan fry the fish over medium-high heat until both sides are golden brown and cooked through. Remove from the pan.
3. Add some more oil in the pan. Saute ginger and white spring onion dices. Pour in the sauce. Bring it to boil. 4. Mix corn starch and water to form thickening. Add thickening and cook to preferred consistency.
5. Pour the sauce over the fish. Garnish with spring onion.
6. Enjoy  

Wednesday, 4 July 2012

Steam Chai Poh (菜脯) Fish


2 Fish Fillet (Any white fish that's firm flesh)
100 g chai poh 菜脯
4 Cloves garlic, minced
Handful of Gou Qi Zi

1/2 Cup water
1 Tsp soy sauce
1 Tsp fish sauce
2 Tsp sugar

1/2 Tsp dark soy sauce 


1. Wash and Rinse chai poh, squeeze dry and chop finely. 
2. Heat pan, without adding any oil, fry the chai poh until fragrant and remove. 
3. Heat a little oil and fry garlic until fragrant. Stir in chai poh, then add sugar and mix well  
4. Rinse fish and pat dry. Place on a steaming dish, scatter over with chai poh and Gou Qi Zi 
5. Steam for 15 mins
6. Mix the sauce and set aside
7. Once fish is done, drain the liquid and pour sauce over
8. Enjoy! 

Sunday, 1 July 2012

Blueberry Cupcake

Ingredients (makes 1 Dozen)

250g Butter, room temperature
150g Caster sugar
4 Eggs
200g Self-rising flour
150g Blueberry


1. Preheat the oven to 180C. 
2. Put the butter and sugar in a mixing bowl, and beat together until light and fluffy.
3. Add 1 egg at a time, combine well.
4. Add in the flour and fold till well combined.
5. Add in half of the blueberry, mix well.
6. Spoon the mixture into the paper cases, about 1/4 of the case. 
7. Add 1 or 2 blueberry and spoon more mixture till it reaches 3/4 of cup. 
8. Bake the cupcakes in the oven for 20mins.
9. Enjoy!
Related Posts Plugin for WordPress, Blogger...

Add This