Steamed Chicken With Black Fungus and Danggui

Steamed Chicken With Black Fungus & Danggui.jpg

Ingredients
4 chicken drumsticks/1/2 Kampong chicken (cut to bite size)
1 sprig coriander leaves

A handful of small black fungus (soaked in water till soft – remove hard bits)
4 pieces dried shitake mushroom (soaked till soaked and sliced)
1 tbsp wolfberries
4 slices of danggui
8 red dates – halved

Sauce Ingredients (combined together)
4 tbsp light soy sauce
2 tbsp shaoxing jiu
1 tbsp ‘ang jiu’ (chinese red rice wine – optional)
2 tsp sesame oil
Dash of white pepper
50 ml chicken broth/water

7 slices ginger – shredded thinly
6 slices ginger – minced finely (to extract the juice)
1/2 tsp of salt
1/2 tbsp corn flour

Method
1) In a mixing bowl, marinade chicken with ginger juice, salt and corn flour for 15 minutes. Transfer to a steaming plate lined with aluminium foil.
2) Pour the sauce ingredients over the chicken, place the shredded ginger, black fungus, danggui, mushroom, red dates & wolfberries on top and mix evenly.
3) Steamed over rapidly boiling water for 20 minutes or until just cooked through.
4) Serve hot garnished with coriander leaves.

Milo Chocolate Butter Cheese Cake

Milo Chocolate Butter Cheese Cake.jpg

Ingredients
Egg yolk mixture
5 egg yolk (large)
230 g unsalted butter
80 g castor sugar
1 tsp vanilla essence
1/2 tsp salt
200 g self raising flour
3 tbsp coco powder
1/4 tsp baking powder
(sieve SRF, coco powder, salt & baking powder together 2 times, set aside)

51/2 tbsp fresh milk

Milo Powder (to sprinkle on top of cake)

Meringue
5 egg whites
70 g castor sugar

Cheese Mixtures
250 g cream cheese
60 g castor sugar
1 egg (large)
1 tbsp Self raising flour

Method
1) Grease and lined a 8″ x 8 ” square pan/round, pre heat oven (165 C).
2) In a mixing bowl, cream butter and sugar till pale and fluffy, add in vanilla essence and beat it in. Add egg yolk one at a time, beat well before adding the next. Fold in flour mixtures alternate with milk until well mixed.
3) Cream cheese mixtures till light and fluffy, set aside.
4) In a clean mixing bowl, whisk egg white till foamy, gradually add in sugar and beat till stiff peak forms. Transfer 1/3 of the meringue to yolk mixtures and gently fold in. Pour the yolk mixtures to the remaining meringue and mix well till no white streaks remain.
5) Pour 1/2 the chocolate mixture into the baking pan, slowly spoon in the cheese mixture. Lastly cover the cheese mixture with the remaining chocolate mixture. (you can swirl the mixtures with a chopstick to create marble effect). Sprinkle enough milo powder to cover the cake.
6) Bake in pre heated oven (165 C) for 60 or until cake is cooked through (skewer inserted comes out clean). Leave cake in pan for 5-8 minutes to cool before transferring to cooling wire to cool completely.

Stir Fry Meat With Potato & Pickled Lettuce

Stir Fry Meat With Potato & Pickle Lettuce.jpg

Ingredients
2 pieces chicken breast meat – sliced thinly (season with a bit of salt and corn flour)
1 big potato – sliced thinly (pan fry till golden brown)
1 can pickle lettuce (I use Narcissus brand)
2 stalks spring onion – cut into 2-5 cm in lengthwise
6 slices ginger
3 cloves garlic – minced finely
1 egg – beaten lightly and scrambled (cut into small bits)
1 tbsp sesame oil

10 slices ginger – cut into thin strips and deep fry till crisp and golden, drain and set aside

Sauce Ingredients (combined together)
1 tbsp dark soy sauce
1/2 tbsp oyster sauce
11/2 tbsp light soy sauce
1 tsp Hua Tiao Jiu (to drizzle around the wok)
1/2 tsp sesame oil
Dash of white pepper
3 small rock sugar
1 tsp corn flour
80 ml water

Method
1) Heat wok with sesame oil and saute ginger slices and minced garlic till fragrant. Add in marinated chicken slices and stir fry till opaque. Add in potato and pickle lettuce, sauce ingredients, toss and stir to combine well. Taste accordingly and adjust to your preference.
2) Simmer over low heat for 5 minutes, add in spring onion and toss briefly.  Transfer to serving plate and topped with crispy fried ginger strips and scrambled egg bits.
3) Serve hot with porridge or rice.

 

Almond Prune Butter Cake

Almond Prune Cake.jpg

Almond Prune Cake 1.jpg

Ingredients
Egg Yolk Mixture
250 g unsalted butter
90 g castor sugar
5 egg yolk (4 large + 1 small)

180 self raising flour
1 tsp baking powder
1/2 tsp salt
(sieve flour, salt and baking powder 2-3 times and add almond powder, mix to combine with the flour)

Almond bits

1 tsp vanilla esssence
50 g almond powder (pound almond bits finely)
60 ml fresh milk
50 g prune
(add prune to milk and blend till fine)

Meringue
5 egg white
70 g castor sugar

Method
1) Pre heat oven to 170 C.
2) In a mixing bowl, cream butter and sugar till light and fluffy, add vanilla essence and beat it in.  Add egg yolk one at a time and mix until each is completely well incorporated before adding the next.
3) Add the flour mixture and prune mixture in sequence :  flour – prune milk mixture-prune-flour, mixing until flour has just been incorporated. Set aside.
4) In a clean mixing bowl, whisk egg white till foamy, gradually add in castor sugar and whisk till stiff peak forms.
5) Beat 1/3 of the meringue to yolk mixture, gently fold the remaining meringue to yolk mixture and mix till no white streaks remain. Pour mixture to line and grease 7″ x 7″ square cake pan. Smooth the top with a spatula. Top with almond bits.
6) Bake the cake for 40-45 minutes or until cake is done (skewer insert comes out clean). Let cake rest for 5 minutes before transferring to wire rack to cool completely.

Crispy Fried Chicken With Fried Spices (Ayam Goreng Berempah)

Ayam Goreng Berempah.jpg

Ingredients
1 chicken/5 chicken legs – clean and cut to your prefer size
3 sprigs curry leaves
Enough oil for deep frying
Corn flour for coating

Pounded Coarsely Ingredients
2 inch ginger
2 inch galangal
2 inch fresh turmeric
3 cloves garlic
5 stalks lemongrass

11/2 tbsp coriander powder
1 tsp fennel powder
2 tbsp meat curry powder
2 tbsp chilli paste (add more if you want more spicy) (I am using w/o vinegar added to the paste)
Salt to taste

Method
1) Mix pounded ingredients powder ingredients, chilli paste and salt in a mixing bowl. Add in chicken pieces and stir to mix well. Leave to marinade in fridge for at least 4-6 hours.
Just before frying, shake off excess spices from chicken pieces and coat with corn flour.
2) Heat enough oil in wok till hot, add in curry leaves and deep fry chicken till crispy and cooked through. Drain and set aside.
3) Use 1 tbsp of oil (from frying the chicken) and saute the leftover spices till aromatic, dried and crisp. Season with 1 tsp of sugar, stir to mix well. Add in the fried chicken and toss briefly to combine well with the spices.
4) Dish out and serve hot.

 

Fried Rice With Olive Vegetable

Fried Olive Vegetable Rice.jpg

Fried Olive Rice.jpg

Ingredients
500 g cold cooked rice
80 g chicken meat – cut into cubes (season with a bit of salt and corn flour)
1 small potato – peeled and cut intom cube (deep fry and set aside)
1 small tau kua – cut into cube and deep fry, drain and set aside
2 pieces chicken hot dog – sliced
2 eggs – lightly beaten and season with 1 tsp light soy sauce
1/2 carrot – diced
1/2 cup sweet kernel (I use fresh one)
2 shallots – sliced
3 cloves garlic – minced
Salt and pepper to taste
1 tbsp light soy sauce
2 tbsp olive vegetables

Shredded lettuce – for garnishing

Method
1) Heat 1 tbsp oil in wok till hot, add beaten eggs and swirl around the wok until just cooked. Using a ladle to cut the cooked eggs into small pieces. Set aside.
2) Heat about 3 tbsp oil and saute shallot and garlics till aromatic, add in meat, hot dog and saute till opaque, add in olive vegetables and stir fry till aromatic.
3) Add in rice and toss well to mix  with the olive vegetable, season with salt, pepper and light soy sauce, follow by tau kua, potato, carrot, sweet kernel and cooked eggs. Toss briefly to well combined.
4) Dish out to serving plate and garnish with shredded lettuce.

Steamed Egg With Tofu

Steamed Egg With Tofu

Steamed Egg With Tofu 1
Ingredients
1 block tofu (bought from market about 300 g) or 1
1 box Silken Tofu – mashed
50-80 g prawns/meat –  chopped coarsely
4 eggs -beaten lightly
4 mushrooms – soaked till soft and chopped coarsely
4 cloves garlics – minced
1 tbsp fried shallots (optional)
Coriander leaves and sliced chilli – for garnishing

Seasoning Sauce
1/2 tsp of salt
1/2 tbsp light soy sauce
1/2 tsp sesame oil
1/2 tsp chicken granules
Dash of white/black pepper

Method
1) Heat wok with 1 tbsp oil and saute garlics till fragrant, add in mushrooms and stir fry till aromatic, season with 1 tsp of light soy sauce. Dish out and set aside.
2) In a mixing bowl, place mashed tofu, beaten egg and prawns.  Stir to mix evenly, add 1/2 of fried mushroom  and fried shallots. Finally add in seasoning sauce and stir to combine everything together.
3) Pour mixtures to heat-proof deep dish. Bring water to boil in a wok. Place a wire rack in the wok and place the dish of tofu and egg mixtures on the rack. Covered the wok and steam over low heat for 15-20 minutes.
4) Once cook, garnishing with remaining fried mushrooms, chilli and coriander leaves.
5) Serve hot.

 

Grilled/Baked Ginger & Turmeric Chicken

Grilled Ginger & Turmeric Chicken.jpg
Ingredients
5 chicken legs / 1 whole chicken (cut into 4 parts)

Ingredients A
1 tbsp light soy sauce
1 tsp sugar
1 tbsp oil
Salt to taste
1 tsp corn flour

Blended Ingredients
8 shallots
3 cloves garlic
2 tsp black pepper corns
2 cm fresh turmeric
4-5 inch ginger
3-4 fresh red chillies

Method
1) Mixed blended ingredients with Ingredients A and add chicken legs, marinade for at least 4 hours.
2) Arrange chicken legs on greased baking tray and baked or grilled in pre heated oven for 30-40 minutes or until chicken is golden brown and crisp/cooked through.
(after 15 minutes, flip chicken and continue to grill)
3) Transfer to serving plate and topped with crispy ginger strips. Serve hot with rice and   cucumber salad.

(You can also deep fry till golden brown and crisp).

Butter Prawns With Fragrance Leaves, Oats & Cereals

Butter Prawns With Fragrant Leaves, Oats & Nestum.jpg

Ingredients
1/2 kg large prawns/tiger prawns
2 tbsp butter
2 tbsp oil

Fragrance Leaves
2 pieces pandan leaf – shredded finely
3 pieces kaffir leaf – shredded finely
2 stalks lemongrass – sliced finely
1 sprig curry leaf
5 chilli padi – sliced finely

2 tbsp quaker oats
2 tbsp nestum cereals
2 tbsp sugar
Salt to taste

Method
1) Sprinkle some corn flour over the prawns. Heat enough oil and deep fry prawns till just cooked. Drain well and set aside.
2) Heat wok with oil and butter, stir fry shredded pandan leaves, kaffir leaf, lemongrass, curry leaves and chilli padi till aromatic, add oats and cereals, sugar and salt to taste, prawns, toss and fry briskly until fragrant and well combined.
3) Dish out to serving plate and serve hot.

Baked Turmeric Fish With Pandan Leaves

Baked Turmeric Fish With Pandan Leaf.jpg

Ingredients
5-6 Selar fish or Kembung
5-6 pieces pandan leaves

Marinade
2 tbsp minced garlic
2 tbsp minced shallots
3 tbsp chilli paste
11/2 tbsp chilli powder
1 tbsp turmeric powder
1 tbsp oil
1 tbsp tamarind paste (mixed with 2 tbsp water)
4 tbsp water
Salt and sugar to taste

Method
1) Remove gut from fish, wash and drain. Make 2-3 slits on each side of the fish.
2) Mix marinades ingredients well and rub on the fish and season for 2-3 hours.
3) Wash pandan leaves, use 1 pandan leaf to wrap 1 fish, use a toothpick to secure the leaf in place. Repeat this step till the fishes are wrapped up.
4) Place fish in a baking tray lined with aluminium foil. Bake in pre heated oven (200 C) for 20-30 minutes or till skin is crisp and cooked through.
5) Serve hot with Sambal Cencaluk.