Stewed Chicken With Black Fungus and Mushroom

Stewed Chicken
Ingredients
1/2 chicken (cut into small chunks) or 2 drumsticks and 6 mid joint wings
6 slices ginger
4 cloves garlics
3 shallots – sliced
8 dried shitake mushroom (soaked till soft)
25 g black fungus (soaked till soft)
3 potatoes – peeled and cut to small chunks

Seasoning Ingredients
1/2 tsp salt
1/2 tsp white pepper
1 tsp corn flour

Sauce Ingredients
2 tbsp oyster sauce
1 tbsp light soy sauce
11/2 tbsp dark soy sauce
3 small rock sugat
1 tsp corn flour

1 tbsp Hua Tiao Jiu
11/2 tbsp sesame oil
1 stalk spring onion – cut into 2 inch lengthwise

Method
1) Marinade chicken pieces with seasoning ingredients for 20 minutes.
2) Heat sesame oil in a claypot till hot, add in ginger slice, shallots and garlic. saute till aromatic.
3) Add in mushroom, stir fry for 1 minute, add in chicken, potato and black fungus, stir to mix evenly for till chicken is opaque. Add in sauce ingredients and enough water to cover the chicken. Stir to mix, bring to a boil. Cover, and simmer over low medium heat for 10 minutes. Drizzle the Hua Tio Jiu on top of the cover and continue to simmer for a further 10 minutes or till chicken is tender and potato is cook through. Taste accordingly and adjust to your preference.
4) Add in spring onion and stir to mix evenly. Serve hot with porridge or rice.

Baked Cheese Mushroom With Quail Egg

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Ingredients
15 dried mushroom (blanch and drain)
15 quail – boil and deshelled
Some grated Mozzarella cheese
Some minced chicken ham
Salt, sugar and pepper to taste
Some corn flour for coating

Fillings
2 potatoes – steamed and mashed
150 g minced chicken meat

Minced Vegetables
1/2 onion
30 g red capsicum
30 g green capsicum
20 g carrot
30 g celery

Method
1) Heat some olive oil in a pan, fried minced meat till opaque, add in minced vegetables and stir fry for 2 minutes. Season with salt, sugar and pepper to taste. Set aside to cool.
2) Add in mashed potatoes and mix well. Stuff mushroom (coated the inside with some corn flour) with mixture and insert a quail egg in the center.
3) Sprinkle some minced ham and grated mozzarella cheese on top. Bake in oven for 5-10 minutes over 200 C or until golden colour.

Pan Grilled Spicy and Tangy Prawns

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Ingredients
15 Medium large prawns – cleaned
3 tbsp Tom Yum Paste
1 tbsp honey
3 tbsp corn oil

3 tbsp butter/margerine
1 stalk spring onion – chopped

Method
1) Wash and drain prawns
2) Rub 3 tbsp oil and Tom Yum Paste with honey all over prawns and leave to marinade for at least 30 minutes to 1 hour.
3) Heat 3 tbsp butter in a pan. When butter is smoking, place prawns around the pan and grilled prawns till both sides turn pink. (takes about 5 minutes).
4) Transfer to serving plate and topped with chopped spring onions. Serve hot.

 

Crispy Pan Grilled Spinach Cake

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Ingredients
(serves 4)

200 g medium prawns – shelled, devein and minced finely
200 g minced chicken/pork
80 g Spinach (blanch, drain and chop)
80 g french bean (blanch and cut)
80 g mushrooms (soak, drain, steam cook and dice)
1 potato (steam cook and mashed coarsely)
2 tbsp diced finely carrot

Seasoning Ingredients
1/2 tsp salt
1 tbsp Huiji Honey
1/2 egg white
1/2 tsp corn flour

1 egg – beaten lightly
Crispy tempura flour batter (should not be runny)
1 tbsp flour

Method
1) In a mixing bowl, add in minced prawns, meat, seasoning and stir to mix well.
2) Add in spinach, french beans, mushrooms, carrots, potato, stir to combine well and toss evenly. Flatten on oiled board and sprinkle with some flour. Glazed with beaten egg.
3) Heat a bit of oil in a non stick pan and fry coated side for 1 minute, flip over and coat with flour and egg , turn over to fry until cooked. Set aside to cool completely and coated with crispy tempura flour batter.
4) Heat oil in a wok till hot and and deep fry spinach cake till crispy and golden. Remove and drain well. Cut into chunks and serve with sweet and tangy sauce.

Sweet and Tangy Sauce
2 tbsp Huiji Honey
3 tbsp Thai Sweet Spicy Sauce
Juice of 1 calamansi

Mix all in small bowl till well combined.

 

Baked Oreo Cheese Cake

Baked Oreo Cheesecake

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Ingredients
Base Layer
150 g Oreo biscuit – crushed roughly
15 g castor sugar
75 g butter – soften at room temperature

Fillings
400 g cream cheese
130 castor sugar
50 g whipping cream
2 eggs
100 g Oreo biscuit – crushed roughly
1/2 tsp vanilla essence

Method
1) Lined a 7 inch round baking pan and greased with butter.
2) In a mixing bowl, mixed all ingredients for base evenly. Pour to line pan and smooth out evenly. Put in the fridge.
3) In a clean mixing bowl, whipped cream cheese and sugar till light and fluffy, add in egg one at a time and beat it in. Lastly add in whipping cream and crushed Oreo Biscuit and fold in evenly.
4) Remove the baking pan from the fridge and pour in the cream cheese mixture  and use a plastic spatula to spread evenly. Baked in pre heated oven 150 C for about 1 hour 30 minutes.
5) Remove from oven to baking rack to cool completely and refrigerate overnight.

Chocolate Milk Muffin

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Ingredients
125 g butter
100 g castor sugar
2 eggs
50 ml fresh chocolate milk
1 tsp vanilla essence

1/2 tsp baking powder
100 g Self Raising Flour
25 g coco powder
(Sieve flour, coco powder and baking powder and SRF flour 2 x)

Chocolate bar – for topping
Strawberries – for topping
1 tbsp icing sugar

Method
1) In a mixing bowl, cream butter and sugar till light and creamy. Add in eggs one at a time and beat it in.
2) Add in vanilla essence and mixed evenly, add in flour mixture and chocolate milk alternately ( flour >milk>flour>milk). Mix till well combined, DO NOT overmix.
3) Line muffin pan with paper cup, filled till 3/4  full. Baked in pre heated oven 180 C  for 20 – 25 minutes or till cooked.
4) Remove from oven and sprinkle with icing sugar and topped with a piece of chocolate bar and a slice of strawberry.

Fruits & Nuts Bar

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Ingredients
Dough ingredients  (A)
150 g butter/margarine
130 g castor sugar
1 large egg
1/2 tsp baking powder
1/2 tsp salt

Filling Ingredients  (B)
200 g slice almonds
250 g dried mixed fruits and nuts
100 g butter/margerine
1 tsp vanilla essence
40 ml evaporated milk
2 tbsp honey

Method
For dough
1) Mixed Ingredients A to form a soft dough.
2) Roll the dough thinly and place on a greased square baking tray (18cm x 28cm).
3) Baked on pre heated oven 180 C for 20 minutes.

To Make top layer ingredients
1) Cook sugar till caramized, add in evaporated milk, honey and butter. Stir to mix till well dissolved.
2) Add in vanilla essence, mixed fruits, nuts and sliced almonds. Pour onto baked dough, using a spatula to spread evenly.
3) Baked for 20 minutes at 180 C.
4) Remove from oven and cut into rectangle or square shape.

 

 

Grilled Honey Stuffed Sambal Sotong

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Ingredients
800 g Sotong
1/2 fresh white shredded coconut
1 piece turmeric leaf – shredded
Aluminium foil (for wrapping)
Banana leaves

Blended Ingredients
5 fresh red chilli
4 -6 chilli padi
1 inch galangal
3 stalks lemongrass
8 shallots
3 cloves garlic
1/2 inch ginger
1 inch turmeric
4 pieces candle nut
1/2 tbsp coriander powder

Sauce Ingredients
2 tbsp Huiji Honey
Salt to taste
Juice of 1/2 lime

Method
1) Clean sotong and set aside.
2) Heat wok with oil and saute blended ingredients till aromatic and oil separates. add in shredded coconut and sauce ingredients. Stir to mix evenly, adjust taste to your preference and cook till almost dry.
3) Stuffed sotong with the cooked sambal till 3/4 full and seal off with a toothpick. Repeat the same to the rest of the sotong. (Make a few slits on the body).
4) Place the stuffed sotong on a piece of banana leaf on aluminium foil, spread the balance of sambal  all over the sotong/
5) Baked/grilled in pre heated oven 200 C for about 20-25 minutes or till cooked. DO NOT OVERCOOKED or the sotong will become rubbery.
6) Serve hot.

Steamed Marmite Egg With Prawn Abalone

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Ingredients
8 medium prawns – shelled, cut at the back to butterfly
150 g fish paste
8 hard boiled quail egg – shelled
4 eggs
16 shreds black mushroom

Seasoning
1 tsp salt
1/2 tbsp Hua Tiao Jiu
1 tsp sesame oil
350 ml chicken stock/water
1 tsp light soy sauce
1/2 tsp Marmite Yeast Extract
1 tsp corn flour

Sauce Ingredients
1 tsp Hua Tio Jiu
1 tsp corn flour
250 ml chicken stock/water
1 tbsp Marmite Yeast Extract

Method
1) Divide the fish paste to 8 portions. Sprinkle prawns with little corn flour and spread a portion of the fish paste on the prawn and make the center a little concave. Put a quail egg on the center and arrange 2 shreds of mushrooms on two sides. Follow the same procedure for the remaining portions/
2) Beat the eggs and add in seasoning ingredients, sieve and pour into a heatproof bowl/plate and steam over low heat for 12 minutes or until the egg is half done. Arrange the prawn abalone in the bowl and continue to steam over low heat for about 8 minutes or until the egg is cooked.
3) Bring sauce ingredients to a boil, stir lightly and gently pour the gravy on the egg. Topped with scalded broccoli and sliced cherry tomato. Can be served as soup.

Spicy Honey Marmite Prawns

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Ingredients
1/2 kg medium/large prawns – trimmed feelers and deveined
(slit the  back)
Corn flour for dusting

Sauce Ingredients
1 tbsp Marmite yeast extract
50 ml water
4 pieces small rock sugar
1 tsp sugar
1 tbsp honey
1 tsp light soy sauce
1 tsp Thai Spicy Chilli paste

Method
1) Lightly dust prawns with corn flour, deep fry in hot oil till pinkish in colour. Drain and set aside.
2) Heat wok and add in the sauce ingredients, bring to a boil and simmer over low heat till sugar dissolved totally. Add in prawns and stir fry till sauce thickens and almost dried up.
3) Transfer to serving plate and serve hot.