Wednesday, 27 March 2013

Mozzarella Cupcake


1 Tbs Full cream milk 
90g Butter
65g Sugar
2 Eggs
85g Self raising flour
50g Grated Cheese, i use Mozzarella

1. Beat butter, sugar and eggs together.
2. Add in flour, mix well.
3. Add in grated cheese and milk and mix well.
4. Spoon batter into cupcake cases. Makes about 5.
5. Bake at 180C for 25 mins.
6. Enjoy!

Friday, 22 March 2013

Vietnamese Pho (Beef Ball Noodle Soup)


The Broth

2 onions, halved
4" nub of ginger, halved lengthwise
5-6 lbs of good beef bones, preferably leg and knuckle
6 quarts of water
1 package of Pho Spices [1 cinnamon stick, 1 tbl coriander seeds, 1 tbl fennel seeds, 5 whole star anise, 1 cardamom pod, 6 whole cloves - in mesh bag]
1 1/2 tablespoons kosher salt (halve if using regular table salt)
1/4 cup fish sauce
1 inch chunk of yellow rock sugar (about 1 oz) - or 1oz of regular sugar
The Noodles

2 lbs rice noodles (dried or fresh)
1 packet cooked beef balls
big handful of each: mint, cilantro, basil
2 limes, cut into wedges
2-3 chili peppers, sliced
2 big handfuls of bean sprouts
Hoisin sauce
Sriracha hot sauce


Char: Turn your broiler on high and move rack to the highest spot. Place ginger and onions on baking sheet. Brush just a bit of cooking oil on the cut side of each. Broil on high until ginger and onions begin to char. Turn over and continue to char. This should take a total of 10-15 minutes.

Parboil the bones: Fill large pot (12-qt capacity) with cool water. Boil water, and then add the bones, keeping the heat on high. Boil vigorously for 10 minutes. Drain, rinse the bones and rinse out the pot. Refill pot with bones and 6 qts of cool water. Bring to boil over high heat and lower to simmer. Using a ladle or a fine mesh strainer, remove any scum that rises to the top.

Boil broth: Add ginger, onion, spice packet, sugar, fish sauce, salt and simmer uncovered for 1 1/2 hours. Continue simmering for another 1 1/2 hours. Strain broth and return the broth to the pot. Taste broth and adjust seasoning - this is a crucial step. If the broth's flavor doesn't quite shine yet, add 2 teaspoons more of fish sauce, large pinch of salt and a small nugget of rock sugar (or 1 teaspoon of regular sugar). Keep doing this until the broth tastes perfect.

Prepare noodles: Slice your flank/london broil/sirloin as thin as possible - try freezing for 15 minutes prior to slicing to make it easier. Arrange all other ingredients on a platter for the table. Your guests will "assemble" their own bowls. Follow the directions on your package of noodles - there are many different sizes and widths of rice noodles, so make sure you read the directions. For some fresh rice noodles, just a quick 5 second blanch in hot water is all that's needed.

Ladling: Bring your broth back to a boil. Line up your soup bowls next to the stove. Fill each bowl with rice noodles and beef balls. As soon as the broth comes back to a boil, ladle into each bowl. Serve immediately. Guests can garnish their own bowls as they wish. 

Sunday, 17 March 2013


1kg Cockles
1. Boil a large flask of water
2. Pour cockles into a soup pot
3. Once water is boiled, pour into soup pot and make sure water is enough to cover the cockles
4. Cover and let them cook for 5 to 8 minutes
5. Drain and Serve
6. Enjoy with cincalok!

Tuesday, 12 March 2013

Penne Rigate with Tom Yum Chicken Chop

500g Penne Pasta
Block of Parmesan Cheese
1 tbsp Salt
Extra Vrgin olive oil
2 Tbsp Tom Yum Paste
1 Boneless Chicken Chop 
For Sauce
200g Streaky bacon, Slice into strips
2 tbsp Extra Virgin Olive Oil
4 cloves Garlic, mince finely
10 Cherry Tomatoes
1 bunch of Parsley, Chooped finely (Optional but reccomended)
1. Boil a pot of water and dump in 1 tbsp Salt and some drops of Extra Virgin Olive Oil. Marinade the chicken with the tom yum paste.
2. Once boiled, throw in Penne and boil for 10 to 12 mins or depending on your choice of done-ness. 
3. In a Pan, heat up Extra Virgin Olive Oil and stir fry garlic. Add in bacon to release flavour.
4. Once bacon has released its flavour, add cherry tomatoes and stir for 5 mins. Roast chicken chop at 200 degrees C for 20 mins. Set aside.
5. Once Penne is done, drain and dump into the sauce.
6. Mix well in the pan and throw in half of the chopped Parsley.
7. Plate your Penne and scatter half of the chopped Parsley all over.
8. Grate Parmesan Cheese on top and add the Chicken Chop over them.
9. Enjoy!

Thursday, 7 March 2013

Minced Pork with Dong Cai (冬菜肉饼)

300g Mince Pork
25g Dong Cai (冬菜)
Half a sweet potato, chop to cubes 
1 Egg
Pepper to taste
1. Chop up the 冬菜 and rinse water once.
2. Combine all ingredients and marinade for 1 hour in fridge
3. Lay the mixutre flat in a container and steam for 15 mins
4. Enjoy!

Saturday, 2 March 2013

Nonya Steam Chilli Sauce Fish


2 Fish Dory fillet approx 500g
1 tsp Salt
1 tsp Potato Starch
1 Egg White
1 tsp Sugar
1 tsp Chicken Powder
1 tsp Sesame Oil

Nyonya Sauce

10 g Lemon Grass 
30 g Tamarind Juice
30 g Tangerine Juice
40 g Water
6 g Red chilli padi
1 tsp Sugar
1 tbsp Fish Sauce 
1 tsp Chicken Powder
1 tsp Salt 


1. Marinade the fish with potato starch, salt, sugar, sesame oil, egg white, chicken powder. Mix well together
2. Cut the lemon grass, red chilli padi in small pieves with water blend until fine
3. Prepare the tamarind juice, tangerine juice, water and put in fish sauce, sugar, salt, chicken powder. Later put in all minced ingredient together and mix well. 
4. Steam fish and sauce seperately for 15 mins.
5. Arrange the fish dory in plate, pour sauce on top of the fish.
6. Enjoy!

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