Rendang Gnocchi With Quail Egg

Rendang Gnocchi 2

Rendang Gnocchi With Quail Egg

Ingredients
400 g Casa Rinaldi Gnocchi di Patate  – deep fry till golden brown, drain and set aside
30 pieces quail eggs – boiled and shelled
1 small piece turmeric leaf – shredded coarsely
3 pieces kaffir leave – tear coarsely
2 pieces assam keping
2 tbsp kerisik (dessicated coconut – fried till golden brown and pounded)
2 tbsp gula melaka
Salt to taste
3 pieces pandan leaves – tied into knots
2 lemongrass – bruised

150 ml coconut milk

A mixture of  shredded finely kaffir leaves and turmeric leaves

Blended Ingredients
1 inch galangal
8 shallots
4 pieces candle nuts
1/2 inch ginger
15 dried chillies (soaked till soft and cut into small pieces)
1 inch turmeric
2 fresh red chilli
1 tbsp fresh coriander seeds
1 tbsp oil
50 ml water

Method
1) Heat oil in a wok and saute blended ingredients, pandan leaves, kaffir leave and turmeric leave till fragrant and oil separates. Add in gula melaka, asam keping and coconut milk, stir to mix well. Bring to simmer and add in kerisik, salt to taste and continue to simmer till almost dry.  Adjust taste to your preference.
2) Add in quail eggs and fried gnocchi, stir to mix well to well coated with the gravy before turning off the heat.
3) Sprinkle with shredded kaffir and turmeric leaves.
4) Taste better after a few hours later.

Advertisements

Baked Potato With Egg/Bacon Bits

Baked Potato.jpg
Baked Potato With Egg 1.jpg
Baked Potato with Egg.jpg
Baked Potato 1.jpg

Ingredients
5-6 big/medium Russet Potato
2 yellow onions – diced finely
120 g minced chicken meat
Small eggs/quail eggs
4 cloves garlic
150 g chedder cheese
2 tbsp olive oil/butter
Salt and pepper to taste
Bacon Bits

Method
1) Pre heat oven (200 C). Scrub potato, pat dry and pierce them with a fork and place them on the oven rack and baked for 30-40 minutes or till soft.
2) Heat oil/butter in a large frying pan and saute onions till soft, add in minced meat and saute till opaque.
3) When the potato are cool enough to handle, cut into halve and scoop the interior out leaving about each about 1/4 inch shell of skin and flesh left. Add in the scoop potato flesh, cheese, salt and pepper into the pan. Stir to combine evenly.
4) Place the potato shell on the baking sheets and fill them with the mixture. Press the mixture with a spoon so a hole is form to make a space for the egg. Add in some bacon bits and crack an egg on top of each portion.
5) Cook at 200 C for about 15-20 minutes until egg is set. The white are set but the yolk are a bit runny but you can cook longer so that the yolk is cooked through.

Shredded Potato Omelette With Cheese

Potato Omelette With Cheddar Cheese.jpg

Ingredients
3 large eggs
2 potato – peeled and shredded thinly
1/2 big onion – minced coarsely
1/2 fresh red chilli – sliced thinly
3 long beans – sliced thinly
2 tbsp carrot – shredded
Grated cheddar cheese for toppings

Seasoning Ingredients
1/2 tsp salt
Pinch of white pepper
1 tsp Knorr Hao Chi All-In-One-Seasoning powder
1 tsp corn flour

Method
1) In a mixing bowl, beat eggs lightly, add in shredded potato, long bean, carrot, chilli and seasoning ingredients. Mix well.
2) Heat 2 tbsp oil in a non-stick pan and saute onions till soft and fragrant. Pour in the egg mixtures and cook for 5 minutes on each side or until golden and firm.
3 ) Transfer to a serving plate and topped with grated cheddar cheese. Serve hot.

Potato Cauliflower Fry/Dry Aloo Gobi Fry

Potato Cauliflower Fry.jpg

Ingredients
2 potato – peeled and cut into cubes
1 cup cauliflower forets
1/2 carrot – sliced
1 big onion – chopped
1 tsp ginger paste
2 cloves garlic – minced
1 sprig curry leaf
3 fresh green chilli – slit open

Dry spice powder
1 tsp coriander powder
1/4 tsp cumin powder
1/2 tsp garam masala
2 tsp chilli powder
1 tsp turmeric powder

4 tbsp water
Salt & sugar to taste

Method
1) Blanch cauliflower and carrot in a boiling salt water for 3-5 minutes. Drain and set aside.
2) Pan fry potato till half cooked. Set aside.
3) Heat oil in a wok and saute onions till soft, add curry leaves, ginger paste and garlic, continue to saute till aromatic. Add dry spice powders, saute for a further 3 minutes, add water and potato. Simmer over low heat until potato is well cooked.
4) Add in the cauliflower and carrot, season with salt & sugar, (Taste accordingly and adjust to your preference.) toss briefly to mix well & cook for 3 minutes.
5) Serve hot with rice, chappati or nann.

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.

 

Sesame Sauce Chicken With Potatoes and Snow Peas

Sesame Chicken With Potato & Snow Peas.jpg

Ingredients (serve 4-5)
3 chicken legs – washed cut into bite size
(marinade with salt and corn flour for 20 minutes)
3 potatoes – cut into big cubes (pan fry till brown on both side)
A handful of snow peas – head and tail removed (blanched in hot water for 2 seconds, drained and set aside)
3 shallots – sliced
3 cloves garlics – minced
6 slices ginger – cut into thin strips
1 stalk spring onion – cut into 21/2 inch in lengthwise
1 red chilli – sliced
2 tbsp sesame oil
1 tbsp Hua Tiao Jiu
1 tbsp corn flour (mixed with 3 tbsp water)

Sauce Ingredients
3 tbsp light soy sauce
21/2 tbsp thick dark soy sauce
3 small rock sugar
1 tsp pepper
2 tbsp oyster sauce
1 tbsp abalone sauce (optional)
Salt to taste (optional)
Enough water to cover the chicken (add more if you wants more gravy)

1 tbsp corn flour

Method
1) Heat sesame oil in a wok and saute ginger till crisp, add garlic and shallots and stir fry till fragrant. Add in chicken meat and fry till colour turns opaque.
2) Add in potatoes, sauce ingredients, stir to mix together and bring to a boil. Lower heat, covered and simmer for 20-30 minutes till chicken and potatoes are tender and soft. Adjust taste accordingly. Drizzle the hua tiao jiu at the side of the wok. Thickened with cornstarch.
3) Lastly add in the snow peas and stir fry briefly for a second or two just before serving.
Transfer to a serving plate and garnish with spring onions and chilli. Serve hot with porridge or rice.

Stir Fry Potatoes With Minced Meat

Stir Fry Potatoes With Minced Meat.jpg

Ingredients
3 potatoes – sliced
1/2 carrot – sliced
1/2 red capsicum – cut into strips
1 tbsp pickled lettuce -cut coarsely
2 tbsp green peas
120 g minced chicken/pork
1/2 big onion – sliced
3 cloves garlic – minced

Seasoning Ingredients
1/4 tsp of salt
1 tsp light soy sauce
1/2 tsp sesame oil
1 tsp corn flour
pinch of pepper

Sauce Ingredients
1 tbsp light soy sauce
1/2 tsbp dark soy sauce
1 tbsp oyster sauce
80-100 ml water
1 tsp Knorr All -In-Seasoning powder
1 tsp sugar

Method
1) Marinade minced chicken with seasoning ingredients for 20 minutes.
2) Heat oil in wok and saute garlic and onion till fragrant. Add minced chicken and stir fry till opaque. Add potatoes, carrot and sauce ingredients.
3) Covered and simmer over low heat for 8-10 minutes or till potatoes are soft. Add in green peas, capsicum and gently stir and toss briefly for 3 seconds. Add more water if wants more gravy and adjust taste accordingly.

Ayam Baked Bean With Potato, Egg & Chicken Luncheon Meat

 

Baked Beans With Potato & Egg.jpg                                           Baked Bean With Potato & Egg

Baked Beans With Potato & Hotdog.jpg

Ingredients
1 small can Ayam Baked Bean
1 tomato – quartered
2 eggs – beaten lightly
100 g chicken luncheon meat – sliced and pan fry for 1 minute or
4 chicken hotdog
1 potato – sliced and pan fry till golden, drain and set aside
1/2 red big onion – sliced into big strips
1 tsp salt
1 tbsp tomato sauce

Method
1) Heat 1 tbsp oil in a wok and saute onion till fragrant, add egg and scramble till cooked. Add tomato, potato and chicken luncheon meat, stir to mix evenly for 3 seconds.
2) Add baked bean & tomato sauce, season with salt and stir to combine well with all the ingredients over low heat for 3 seconds.
3) Dish out to serving dish and serve hot with rice or sandwich with bread.

Stewed Chicken and Potato

Stew Chicken and potato.jpg

Ingredients
1/2 kampong chicken – cut into bite size and marinade with 1/2 tsp salt and corn flour
4 potato – cut into small quarter –  fried till light golden brown, drained and set aside
1 tbsp of small black fungus (soaked and cut off the hard parts) – optional
1 big onion – sliced
4 cloves garlic – minced
3 slices ginger
1 stalk spring onion – cut into 2 inch in lengthwise
1 red chilli – sliced
1 tbsp corn flour (mixed with 2 tbsp water)
250- 300 ml water

Sauce ingredients
2 small rock sugar (1 tbsp sugar)
1 tsp yellow soy bean paste (tau chiu)
Salt to taste
2 tbsp light soy sauce
1 tbsp dark soy sauce
A dash of pepper
11/2 tbsp oyster sauce
1 tsp sesame oil

Method
1) Heat oil (from frying the potato) in a wok and saute garlics, onion and ginger till fragrant. Add chicken, tau chiu and black fungus, stir fry over medium heat for 2-3 minutes. Add potatoes, sauce ingredients and water. Stir to combine evenly, covered and let it simmered over low heat till chicken and potato are cooked (about 10 minutes) stirring occasionally.
2) Thicken gravy with corn starch, stir to mix well and bring to a boil for 2 minutes. Remove from heat and serve immediately, topped with spring onion and red chilli.

Braised Chicken Wings & Potatoes With Fried Ginger Omelette

Braised Chicken Wings and Potatoes with Fried Ginger Omelette

Ingredients
8 chicken wings
4 potatoes – cut into wedges
4 eggs – beaten lightly
2 stalks spring onion – cut into 2 inch in length
6 slices young ginger/old ginger- shredded
1 tbsp Hua Tiao Jiu/Red rice wine (ang jiu)
2 tbsp sesame oil

Marinade Ingredients
1/2 tsp each – salt, pepper and chicken powder
1 tsp  corn flour
1/2 tsp dark soy sauce

Sauce Ingredients
200 ml chicken stock
1 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp light soy sauce
3 cubes rock sugar
1/2 tsp white pepper
Salt to taste

1 tsp cornflour – mix with 1 tbsp water

Method
1) Season chicken wings with marinade ingredients for 20 minutes. Deep fry chicken wings and potatoes till 1/2 cooked and drained. Set aside.
2) Heat sesame oil in a wok and saute ginger till aromatic and crispy. Ladle out and set aside. In the same wok, pour in the egg and scramble till lightly brown. Add  in the chicken wings, potatoes and sauce ingredients. Stir to mix evenly and bring to a boil. Lower heat and simmer for about 15-20 minutes or till chicken wings and potatoes are cooked through. Taste accordingly. Drizzle hua tiao jiu/ang jiu around the side of the wok.
3) Add in the spring onion and briefly stir to mix and simmer for a further 2 mins. Stir in cornflour mixture. Transfer to a serving plate and serve hot with rice/porridge.