Fried tapioca pancake (Pasar Malam Style)

Finally I took my courage to make this with my left over tapioca.  I loves this snack so so much, usually i will buy them from pasar malam.  the only setback it is quite oily.  I got this recipe  many years ago but was not courageous enough to try make them on my own.

Now proven it's worth making, it taste n feel like what was selling at the pasar malam with less oil n less sweet.  loving it so much as I could DIY anytime.  sure this is a keeper.

Here's the down size portion

ingredients

333g grated tapioca
100g castor sugar
40g top flour (sieved)
83g grated white coconut 

3g pandan juice + dash green colouring

Method
1. mix everything together with a spoon pushing it to & fro.  

2. preheat frying pan with some olive  oil

3. use a small ladle to scoop and drop onto the pan.  smoothen it to a round shape.  flip to the other side when cooked or when u smell the fragrance.

Marmite grilled chicken

3 pcs boneless chicken leg (cut half)
marinate 30 mins as follows ingredient :-
2 tbsp ginger juice
1.5 tbsp light soya sauce
2 tbsp marmite
1 tbsp sugar
1 tsp black pepper
1.5 tbsp sesame oil

Method :
pan grill till cooked

Revisit of traditional sponge cake

My very first time having such a beautiful pretty smiley 鸡蛋糕。Felt so rewarding.  homemade traditional sponge cake is really good and nice.  As I can cut down the sweetness compare to those selling and it's fresh !

ingredients 

4 eggs

180g castor sugar

230g hk flour
1/2 cup 7 up

method
1. use high speed beat eggs till fluffy
2. add in sugar gradually & continue beating till well blend. off power
3. fold in flour in 3 portions
4. add 7 up & use hand mixer to mix well
5. pour the mixture into linen cup to 90-95% full.
6.  be generous sprinkle sugar on top of the batter to form a cross
6.  on the pre heat steamer.  place the cuppies on the steam rack and steam for 15 mins for a tray of 8 cups.  ( the batter is enough for 2 round of 8 cuppies)

Fried Stewed pork meat Bee Hoon

Lots of anxiety when it comes to fried bee hoon.  it was never my strength as I worry the bee hoon would end up like rubber band or being 粹粹.

The result was really satisfying .  I gave myself a thumb up 👍

ingredients :-
1/2 pack bee hoon (soak on warm water till soft)
1 can pork chop meat (remove bones) keep about 3 tbsp of the gravy later use 

3 eggs ( season w sesame oil)

1/2 pc carrots (shredded)
minced garlic 

light soya sauce

fish sauce

some extra light olive oil

water

method

1. Fried egg.  cut into strip n set aside

2. Heat up oil n stir fry the garlic to give fragrance

3. Drain bee hoon and add carrot into wok.

4. Add soya sauce,  gravy, dashes of fish sauce all to individual taste.   Fry n mix well, add water.  cover the wok to stew the bee hoon.  keep stir n mix the bee hoon thoroughly.

5. Finally add in the pork meat.  give it a good mix.  just b4 off fire, pour in the eggs. 

Braised E Fu noodle 伊府面

1 packet (4 pcs) Yee Fu Mee
1 can straw mushroom
1/2 packet Yellow chive 韭皇 (cut in portion)
1/2 packet bean sprout 银芽 (remove head n tail)

1 small packet chicken stock
1/2 tsp soya sauce for colouring
2 tbsp oyster sauce
1/2 tsp sugar
dash pepper
dash chinese wine
3 cups water
olive oil & minced garlic

Method
1. stir fry the oil w garlic.

2. Add in chive, bean sprout for a quick stir fry and add in straw mushroom for another 1 mins stir fry.  set aside.

3. mix all the sauce ingredient and pour into the big frying pan/wok.  

4. add in all the e fu mee, make sure it got soak.  this is to enable them to get braised. 

5.  check when cooked n soft in texture.  add in the earlier chive, bean sprout & mushroom.  mix them well together with noodle and ready to serve.

Butter Salted Egg Prawn / Chicken

1 sauce 2 dishes

Here's the original make

1. Butter Salted Egg Prawn

ingredients
500g fresh prawn.  De-vein, wash and slit the shell
1 tbsp oil
60g butter
some chopped garlic
1 small stalk curry leaves
4 chilli padi
2 - 3 tbsp Irvin salted egg paste

method
1.  in the heated pan pour in oil and butter with garlic.

2.  follow by chilli and curry leaves into the pan.

3. pour in the prawn and do a quick stir fry (do not over cook).

4.  when almost cook, add in the salted egg sauce.  give it a good n even mix.  finally remove from fire and serve.

2nd Dish - easy butter salted Egg chicken (non spicy)

ingredients
200g chicken fillet cut into pieces
50g butter
2 tbsp irvin salted egg sauce

method
1. place butter in the heated pan

2. add in chicken and stir fry till cooked

4. finally put in the sauce and mix well

5. ready to serve

Hor Fun 滑蛋河粉

After work i went to Sheng Siong and found the fat fat hor fun (Just like those hor fun from the 煮炒stall)

This is a dish that i always wanted to try "滑蛋河粉". It look simple but tasty. Worth a try.
I don't have much ingredient, only fish ball and chye sim. It would be nice to go with prawn, squid etc...

Ingredients
500g hor fun
1 packet of cooked fishball
5g chopped garlic (add more if you like)
4 stalks chye sim (cut and boil)
1 egg (lightly beaten)

Sauce
1 can of clear chicken broth (史云生) 399ml
3 tsp abalone sauce
2 light soya sauce
3 dash of pepper salt

Thickening Glaze (mix well)
3 tbsp corn flour
4 tbsp water

Method

1. Heat up wok until smoky hot. Add hor fun, light soya sauce and stir fry until very hot and well mixed. Dish onto a serving plate
2. Heat up 1 tablespoon of cooking oil and fry chopped garlic till fragrant. Add in the sauce.
3. Before adding in the thickening glaze give it a good stir. Stir quickly to get creamy sauce.
   
4. Lastly add lightly beaten egg and off fire. Pour sauce over fried hor fun and serve
   

Mee Siam

Wasn't planning to cook dinner tonight, was at NTUC walking and saw Mee Siam Paste on offer. It seems easy to make. Hmmm my thought was if i could find Tamarind paste and all other ingredients, I shall make Mee Siam as dinner tonight ...

Proudly presenting you ....

Ingredients (Serves 4 persons)
1 packet Hai's instant Mee Siam Paste
1 tbsp oil fry with garlic
300g Brown Rice Vermicelli (soak in water for 4 mins to soften)
100g bean sprouts
1 small stalk chives (cut into sections)
100g tamarind paste (mix with 300ml water and strain for juice)
100g sugar
700ml water
5 hard boil eggs
50g dried prawn (wash, soak and microwave or fry)
8pcs dried Tofu Puff / Tau Pau (lightly oven and diced into small pieces)

Method

1. Stir fry half a packet of instant mee siam paste with oil & garlic till fragrant
2. Add vermicelli and bean sprouts continue to stir fry till well blend and set aside
   
3. In another pot boil 700ml of water
4. Pour in the other half packet of mee siam paste
5. Add tamarind juice and sugar
6. Simmer until fragrant

Serving Suggestion
Egg, Chives, lime, dried prawn, tofu puff

Herbal Tea Egg 余仁生茶叶蛋

Annie helped me to buy this Herbal Egg ingredient from Eu Yan Sang last Tues 18 May and I got it cooked right away after reaching home. Next day I brought back 21 cooked herbal eggs back to office for eating and leaving abt 10 eggs at home for my family.

I used up the 2 packet of Herbal Egg ingredient, modify the instruction enclosed and cook with my favourite thermal pot

Method (30 eggs)
1) Wash the eggs
2) Put the eggs in the pot, fill water level and cover the eggs completely
3) Add in the following :-

• herbal egg ingredient packets
• 20g salt
• 6-7 tbsp dark soya sauce
• 3 tbsp light soya sauce
• 66g sugar

4) Bring the water in the inner thermal pot to boil
5) Transfer to the outer pot and let it self cook overnight
6) Half way thru' you may give the boiled egg a hit on the shell and let in stay in the pot
6) Bring the inner thermal pot back to reboil again in the morning
7) Transfer back to the outer pot for further self cooking

With the help of the thermal pot, cooking this herbal egg is really easy. Just dump all the ingredient in and let it self cook after boiled.

腊味饭

Mom made this special 腊味饭 on 24 Feb 10. Very nice looking & creative.

Not only it's delicious and super yummy (surprising it wasn't oily and got nice fragrant on the rice)

Ingredient
1 pc wax duck 腊鸭 (boil in water & remove skin)
1 pair chinese liver sausage 肝肠 (cut into half)
1 pair chinese sausage 腊肠 (cut into half)

Method
When the rice about to cook fully, place the wax duck above rice and stuck the sausage into the almost cook rice.

My New Toy - La Gourment Thermal Cooker

I've been eyeing on a Thermal Cooker for months, at the same time I'm looking out for a mini rice cooker to cook brown rice for my hubby (All of us loves white rice but health conscious hubby wanted brown rice) All in all i need to get is 2 pots.... finally got a good deal from Robinson last Friday 5 Feb 10.

I bought a 7 litre thermal pot and get 1.5 litre pot for free. The small pot is ideal for cooking brown rice.

Btw this pot is made in Korea and Swiss brand.

This paper cutting is from Tang, same price S$129 but no ECO bag from purchase at Robinson

This is a Wonder Cooker, my mama loves it so much and keep praising it. It's easy to use, save gas, no need to worry about over cooking and watch over fire. It's "Safe and friendly" to use.

I've cooked a simple dish using this wonder pot

Ingredient
1 pc lean meat (cube)
1 pc old cucumber
a handful of wolf berry
4 big bowls of water (per own consumption perference)

Method
Put all ingredients into inner pot and bring to boil
Remove from heat and place inner pot inside the outer layer pot
Cover and let it cook thru' stewing by its own
Soup all ready to consume in less than an hour (The meat is very tender)

Fried Batang Steak

To mark this special date : 16 Jan 2010.

First time in my entire life, i bought a slice of fish and cooked them. Though i don't eat them. I'm a FISH Phobia. I dislike the look and I'm so afraid to touch them even if they're so tiny and swimming at the beach. It scare me most if I'll to eat them..... everything will be throw out from my mouth.

For the sake of my son, i brave myself by going to NTUC bought a slice of the Batang fish. To begin with, i wore a plastic glove (so that no direct contact) and quickly wash the fish. Heat up the wok with oil and splash goes the fish into the wok. Dash some pepper salt and do the pan frying.

My son loves it ! Effort all worth it.

BTW, usually my mama will cook fish for the family (minus myself)

01.01.10 - Happy New Year 2010 !

A New Year a new beginning ...

Our 1st Yr 2010 DIY Dinner - boiled Dumpling. All the 角子 dumpling are wrapped and prepared by Grandma and with the little chefs helping to 包.

The dumpling was so yummy that we finished up all the 100pcs in no time.

Ingredients
100pcs of white dumpling skin
minced pork
Vegetable - 韭菜

Seasoning
Ginger juice
fish sauce
soya sauce
cornflour
salt

Simple Meaty Dinner

Managed to grab some drumlets from Cold Storage this morning at a good deal. This was a recipe shared by a long time friend... many many year---s ago. After such a long time this is my first time making this Mexican chicken Drumlets. I could still remember the process of making this after such a long time. hahahha...

Dish #1 - Mexican Chicken Drumlets
Marinate 18 pcs drumlet with pepper salt and tabasco pepper sauce
Bake at 230c till cooked and brown (approximately 30-45 mins)
Dash some more tabasco sauce while baking
Dish #2 - Luncheon Meat ham, fried egg & tang hoon soup
1/2 can of Luncheon Meat Ham (cut into cube)
3 eggs season with sesame oil, add a little water and fried
2 small bundle of Tang Hoon (glass noodles) soak a little
1 litre water
fish sauce & soya sauce to taste
Finally bring everything to boil
Dish #3 - Luncheon Meat Ham & egg fried rice
A dish especially requested by Princess

Crispy Pork Chop

Hmmm thinking hard what to cook for the family... Finally I decided crispy pork chop for dinner tonight. During noon Prince and I went NTUC and bought some quick sales pork chop. Immediately reached home got the meat marinated. I only get to cook them in the evening after the kids went to the playground.

I'm really happy that Princess likes it. Princess is a picky eater and she doesn't eat a lot of meat. Glad that she take this dish well, as for Prince he appreciate food and my cooking. Cheers !
Ingredient
(A)
500g Pork Chop = 4 slices

(B) (rough guide)
1 tsp Five spice Powder
1 tbsp pepper salt
1 tsp Mirin
1/2 tsp dark soya sauce
1 tbsp Oyster sauce
1 tbsp Sesame oil
1/2 tbsp sugar
1 tsp fish sauce

(C)
1 egg white

(D)
150g bread crumbs (put more when necessary)

Method

1. Wash the pork chop and give it a massage (tenderise) using a meat mallet.
2. Mix well and marinate Ingredient B for 1 - 2 hrs
3. Prepare 2 plate 1 for egg white the other for bread crumbs
4. Dip a slice pork chop on the egg white
5. Next coat the pork chop evenly with bread crumbs
6. Heat up the oil to deep fry the bread crumbs pork chop and cooked it till golden brown

红烧排骨炒米粉 Braised Meat Fried Bee Hoon

This was a very challenging project for me. When I intend to prepare dinner for the family, my princess cried so badly that she wanted me to come along with her to swim. Even though her daddy and bro are going with her. With her persistent and teary eyes, I just tag along 陪公主. My project was push back an hour later.

Back from their swim, immediately i work on my bee hoon frying project. Why was it a big deal ? It was never an easy task as the bee hoon, if not done properly the bee hoon will be very broken 碎 & messy. It'll stick on the pan and get burn.

Ingredient
1 can 红烧排骨 (remember to remove the bone)
1/2 packet bee hoon
2 eggs (beat with a dash of sesame oil)

Seasoning
Salt, pepper, fish sauce, soya sauce, oyster sauce & some water (approximate to taste-estimate)

Method

1. Soak bee hoon in water for a little while
2. Fried egg omelette and shredded
   
3. Mix and pour in the seasoning into the wok. Put in the bee hoon and fry with the help of chopstick so that the bee boon will not stick together
4. Add a little more water if needed to ensure the bee hoon are cooked. It's like 焖method.
5. Pour in the sauce (make sure not too oily) from the can together with 红烧排骨 into the bee hoon and stir fry a little more before serve

I'm very very happy with my achievement. In fact this is my 1st time attempting this cooking way after some research. Here's my yummy bee hoon kekekeke I'm proud to say.

Thai Pineapple Rice

When it comes to weekend, I'll need to think what to cook for the family. Think, think, think ... Ah... i got a packet of pineapple spice paste. Okay, lets set for Pineapple Rice tonight. It's simple and fast cook. You may follow the recipe and instruction stated on the packet.
In fact, it brought back memories of where I previously worked. We uses to cook lunch in the office, it was so fun and exciting. This is one of those dish where we made last time, really misses those times and the gang of lunchtime kaki.

Here's my shortcut and quick quick making.
Ingredients
1 packet Thai Pineapple Rice Spice Paste
300g Chicken Meat (cube)
1 pair of chinese sausage (Sliced)
6 rings of pineapple (bite size)
raisin, pork floss, cashew nuts as garnish
Cooked rice (Serving of 4)

Methods

1. Cooked the desired amount of rice in the rice cooker
   
2. While cooking the rice, stir fry the chinese sausage, put aside when cooked
3. Put in the chicken meat onto the same pan and stir fry with pepper & salt, cooked set aside
   
4. Do a quick stir fry over the chinese sausage, chicken meat & pineapple together
5. When the rice about to cook, mix the packet of paste with the rice inside the cooker
6. Pour in the stir fried items into the cooker and give a good mix
7. Continue to allow the item to cook a little while more inside the cooker
8. Finally serve rice with raisin, pork floss & cashew nuts

* I'm very pleased as princess likes the rice (minus the sausage, pineapple & meat) though she just ate it with pork floss. As for prince, he's always a good food supporter. He finished everything on his plate and ask for more.

Traditional Sponge Cake 蒸鸡蛋糕

Have always wanted to make this 蒸鸡蛋糕 for quite sometimes. Today finally I made up my mind to go for it, especially after talking to Anthea. After work i head to Sheng Siong to buy the HK flour, eggs & 7-up.

Ingredients

(A)

4 eggs

220g castor sugar

(B)

230g Hong Kong flour

(C)

75g 7up

Method

1. Use high speed to beat eggs till fluffy
2. Add sugar gradually and continue beating till well-blended turn off the powder
3. Fold in the flour in 3 portions
4. Add in Ingredient C and mix well
5. Pour mixture into lined cuppies till 90-95% full
6. Sprinkle a handful of sugar such that it forms a cross on the surface of mixture
7. Steam over high heat for 30mins

* I think i didn't put in enough sugar, that it didn't form the cross on the surface. maybe will try again next time. Overall I'm satisfied with the texture and taste of this 鸡蛋糕

Tasty Chicken Rice Ball

A simple dinner tonight, but my kids said it's a feast. I used the ready made chicken rice sauce i bought from NTUC. My family likes the taste, fragrant and NOT OILY.

1 cup rice = 1/2 tbsp chicken rice sauce.
(for my case i cooked 2 cup rice = 1 tbsp chicken rice sauce)

Cook rice the normal way using the rice cooker, just add in the appropriate amount of chicken rice sauce.

Here's how the rice ball being made. All you need is plastic bag to mould the rice into a ball. (got the ideal from the stall who sells chicken rice ball, last Saturday I paid S$2 for for 2 balls)

In fact the kids enjoy making their own rice ball for dinner.

This ball can be made easily at home and costs so much lesser. The sauce can be consumed for many cook, just remember to keep them in fridge for later use.

I used the toaster to oven this drumlet bought from NTUC to go with the chicken rice.

Popiah

On the 1st day of CNY, i've made popiah, gado gado for my hubby sibling visiting in the evening. Hereby sharing the making of popiah.

Ingredients (A)
600g Popiah wrapper
100g minced meat (stir fry)
2 med size turnips (shredded)
1 carrot (shredded)
1 yellow tau kua (diced & fry)
300g french beans (sliced) (桂豆)
8 shallots
soya sauce

Ingredients (B)
Some Crispy prawn chilli
Some sweet sauce
1 cucumber (shredded)
Some fresh lettuces
crushed peanuts
crushed sweet candied peanuts (花生糖)
small cooked prawn (halve)
some fried chinese sausage (sliced)
some bean sprout
Eggs

Method

1. Slice shallots, deep fry in hot oil till fragrant.
2. Add in turnips to stir fry, follow by french beans. Finally add the rest of the ingredient like minced meat, tau kua. Add appropriate amount of soya sauce to taste.

To Serve

1. Put some sweet sauce & chilli (optional), peanuts on the popiah wrapper. Add in your choice ingredient B & spoon in cooked filling. Top with shredded cucumber
2. Roll up the popiah wrapper, fold up the sides and roll tightly. Serve at once