Sunday, 28 October 2012

Warm Potato Salad


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


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


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


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

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

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)


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


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


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


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)


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


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


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


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


2 stalks Cauliflower
Extra Virgin Olive Oil
Salt and Pepper


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)


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

300g Butter 


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


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


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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