Monday, 25 February 2013

Curry Sting Ray

2 large slices of stingray, chop to pieces
10 lady’s finger 
1 Brinjal, chop to pieces 
2 tomatoes 
1 stalk lemon grass 
2 tbsp thick tamarind juice 
1 cup coconut milk
Salt and sugar to taste
Curry Spice to pound into paste
10 cloves shallots 
5 dried red chillies 
5 red chillies 
1 inch shrimp paste/belacan 
½ a fresh turmeric
1. Wash and rinse lady’s fingers, Brinjal. Cut lady's fingers into pieces and tomatoes into quarters.
2. Smash lemon grass with the back of a knife. 
3. Heat oil and fry pounded paste until fragrant.This will take about 10 to 15mins.
4. Add in 1 cup of water, tamarind juice, salt and sugar and bring to a  boil.
5. Add in coconut milk. 
6. Add in lemongrass, lady fingers, Brinjal and tomatoes.
7. Cook for about 5mins and finally add in the stingray.
8. Simmer until the fish is cooked through, about 5 mins.
9. Enjoy! 

Wednesday, 20 February 2013

Bangers and Mash

4 Russet Potatoes, Cut to 1" cubes (It mush be Russet Potatoes, nothing else)
Good quality Pork Sausage 
2 Tbsp Margarine or Butter
Milk (Amount depend on your preferred consistency)
Salt and Pepper 
Extra Virgin Olive Oil 
1. Put potatoes in a pot and fill with water and a generous pinch of salt.
2. Bring to a boil and cook till potatoes slide off a knife when poked. 
3. Drain, and add in margarine and milk.
4. Mash with a masher till smooth and creamy.
5. Roast sausage in a 200 degrees oven for 10 minutes 
6. Season mash with pepper and drizzle gravy all around it.
7. Place sausage on top of mash 
8. Enjoy! 


2 tbsp olive oil
1 onion, sliced
2 tsp fresh thyme leaves
1 bay leaf
50g mushrooms, coarsely chopped
2 tbsp plain flour
125ml port
250ml vegetable stock
2 tbsp dark soy sauce


1. Heat the oil in a saucepan, add the onion and fry until golden. Add the herbs and mushrooms and cook until softened (about five minutes).
2. Sprinkle with the flour and cook, stirring, for about two minutes. Stir in the port or wine, vegetable stock and soy sauce and simmer, stirring, until the gravy has thickened slightly (3-5 minutes).
3. Remove and discard the bay leaf. Pour the gravy into a jug and serve.

Friday, 15 February 2013

Potato and Pork Stew (马铃薯焖猪肉)


3 Russet Potatoes, sliced to 0.5 cm thickness
1 large Onion, sliced thinly
1 clove Garlic, minced
Handful of Frozen green peas
300g Minced Pork
2 Tbsp Dark Soy
2 Tbsp Light Soy
1 Cup Water
1 tsp Sugar


1. Heat up oil in wok, add in garlic
2. Add in onions and potatoes and stir fry for 5 mins
3. Add dark soy and light soy and stir well to mix
4. Add water and bring to a simmer
5. Add in minced pork, little by little and stir them in the wok to break them up
6. Once potatoes are cook through (soft to break off with a fork), add in green peas and stir for 1 min
7. Enjoy!  

Sunday, 10 February 2013

Braised Pork Belly with Egg and Tau Kwa (豆油肉)


400g Pork Belly
Hard Boiled Egg 
2 Tau Kwa

卤汁 (Braising Liquid)

1.5L Water  
1 head of Garlic, skin-on
1 Cinnamon stick 
3 Star Anise  
2 Tbsp Dark Soy Sauce
3 Tbsp Light Soy Sauce
1/2 Tbsp White Sugar 
1/4 Tsp Ground White Pepper


1. Combine all 卤汁 (Braising Liquid) ingredients in a pot and bring to a boil.
2. Bring to a simmer and add in pork belly
3. Simmer for 1 hour
4. Remove pork belly from 卤汁 (Braising Liquid) and add in tau kwa.
5. Cook tau kwa for 5 mins in 卤汁 (Braising Liquid).
6. Chop up the pork and tau kwa and serve with egg over some 卤汁 (Braising Liquid). 
7. Enjoy!  

Tuesday, 5 February 2013

Steak Sandwich

1 Focaccia Sandwich (Recipe here)
2 Striploin Steak, approx 300g each
Cheddar Cheese slices
Cherry tomatoes 
1 large Onion, sliced thinly
Extra Virgin Olive Oil
Salt and pepper to taste 
1. Marinade steak with salt and pepper. 
2. In a pan, sear steak on both sides for about 5 mins each.
3. Let steak rest for 10 mins before slicing.
4. Toast focaccia and serve on plate, spreaded with margarine and top with a slice of cheese. 
5. Heat up a pan, add in margarine and sweat the onions till brown and soft.
6. Fry up 2 sunny side eggs. 
7. Arrange steak slices and tomatoes on focaccia with the caramalised onions and also Egg with steak on another.
8. Enjoy! 
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