Monday, 31 August 2015

Roast Pork/ Siu Yoke




Everyone loves a crispy roast pork. This is not a difficult recipe to do but it is rather time consuming. A lot of patience is needed to do roast pork. The secret to perfect siu yoke is the crispy crackling of the skin. Making the perfect siu yoke starts with blanching of the belly pork. Marinating the pork and letting it dry in the fridge overnight, uncovered. Then baked the next day. You won't regret wasting your time when you see the end result.

Roast Pork

Ingredients: 1 and a half kilo of pork belly
                      1 and a half tbsps salt
                      1/2 tsp five spice powder
                      1/2 tsp pepper

Method: Mix the salt, five spice powder and pepper together in a bowl.
                Blanch the pork belly in boiling water for 20 - 30 mins depending on how much belly pork you used..
               Transfer the pork out of the water and pat dry.
                Use a skewer to poke holes on the skin. The more holes you poke the crispier the skin.
                Rubbed the marinade thoroughly onto  the pork not the skin.
                Leave the pork to dry in the fridge overnight with the skin facing up.
                Preheat the oven to 180°. Place the meat on a wire rack placed over a tray to collect the drips.
                Roast the pork with the skin down for 1 and a half hour.
                Then turn over and roast the skin. Use a brush and brush the skin with the oil drippings.
                 Let the skin crackle for another 10 - 20 mins.
                 When the crackling is done remove from oven.
                  Let it cool then use a knife to scrape off the bubbles on the skin.
                  Cut into pieces to serve.



 
 

Saturday, 29 August 2015

Peanut Angku Kueh





Angku kueh or Red tortoise cake is a small oval shape snack with a soft sticky skin wrapped with a sweet filling. Glutinous rice flour and mashed steam sweet potatoes are kneaded together into a dough and the filling wrapped inside. Then it's shaped inside a plastic or wooden Angku kueh mould. Knock out and steam on a piece of banana leaf. The most common filling is mung bean paste. But over the years,  new flavours of filling are added to make this snack more sellable.  This recipe is adapted from Kenneth Goh blog. The angku kueh skin is soft and doesn't stick to the teeth.


Peanut Angku kueh

Ingredients for the skin:

100gms steam mashed sweet potatoes
100 gms glutinous rice flour
50 ml hot water
10 gms sugar
30ml oil
1 pc banana leaf

Method:

Put mashed potatoes, flour, sugar in a mixing bowl.Mix together and add in hot water, oil and knead into a dough. Leave aside for 10 mins
Take a dough put in the filling. Roll into a round and press into the mould.
Knock the mould on both sides and knock out the angku.
Place on a piece of banana leaf. Steam for 5 - 10 mins over medium fire.

Peanut Filling

150gms chopped peanuts
70 gms fine sugar
30 gms roasted sesame
30ml water
10 ml oil
1 tbsp plain flour

Method: Mix above ingredients together and leave aside for later use.





   
                              



Updated recipe for coconut filling:

For coconut filling:

100gms grated white coconut
50 gms gula melaka, melted
I tsp glutinous rice flour mixed with 1 tsp water

Method:

Heat up melted gula melaka in a frying pan.
Add in coconut and fry till dry.
Pour in the glutinous rice solution and fry till combine. Cool before use.

Friday, 28 August 2015

Huat Kueh



Huat Kueh is a traditional steam cake used as religious offering. The name ' huat' means to prosper and symbolises luck. Gula melaka is melted and flour, baking powder and eggs are added to form a mixture. Then the mixture is steamed and the huat kueh is successful if it blooms and breaks into a big smile.

Huat Kueh

 Ingredients:

300 gms gula melaka
250 ml water
300 gms self raising flour
1 egg
100ml coconut milk
2 blades pandan leaves
1 tsp baking powder

Method: Prepare a lined 6 inch tray or steamed basket.
                Melt the gula melaka and water over low fire together with the pandan leaves.
               Sieve the mixture and leave to
cool.
               Pour sugar mixture into a bowl and add in the self raising flour, follow by the coconut milk.
               Combine to a smooth mixture, add in egg, mix well and finally add in baking powder.
                Stir till all ingredients are incooporated and pour into basket and steam over medium fire for 30- 45 mins.
                After 30 mins used a satay stick to test for doneness. If satay stick still wet, steam till done.

Note: Different types of gula melaka will give you different colour Huat Kuehs.



I

Thursday, 27 August 2015

Red Beans Buns




Another bread recipe. Today i made some redbean buns or An pan. Homemade redbean paste are used to make this delicious buns. Kidney beans or red beans are cooked and then fried with sugar and oil into a paste. It is a popular, nostalgic and old fashioned kind of bread.  The bread recipe is very basic and yields a soft and fluffy bread.

Redbean Bun

Ingredients for buns:

200gms flour
50gms sugar
20ml milk
1/8 tsp salt
1 tsp yeast
1 egg ( lightly beaten)
60 ml water
30 gms butter

Method: Place flour, sugar, salt and yeast together in a mixing bowl.
               Add in water, milk and egg. Combine ingredients into a dough. Add in butter.
               Knead to a smooth dough. Continue kneading for 15 - 20 mins.
                Flatten dough to release air bubbles.
                Leave dough to proof for 45 mins. ( covered with a teatowel)
                 Divide the dough into 50gms pieces.
                 Let it rest for 10 mins. After 10 mins, roll out the dough and place a tbsp of redbean paste in the centre and pleat edges to seal.
                 Placed shaped dough on a lined greased tray, covered and proof for 45 mins till double in size.
                  Brush with egg and milk wash.
                  Bake at 160° oven for 15 - 20 mins.
                  Remove from baking tray and leave to cool.

Note:  Can also used BM to knead the dough and take out to shape .




Redbean Paste

Ingredients: 300 ml red beans ( cooked)
                       150 gms sugar
                       50ml cooking oil

Method: Blend the red beans finely.
                Pour blended redbeans into a frying pan.
                Add in sugar and oil and cook over medium fire till dry. Keep on stirring the mixture to prevent from getting burn.
                     
         



Wednesday, 26 August 2015

Steam White Glutinous Rice




Glutinous rice or sticky rice is used to make this traditional steam dish. Peanuts, mushrooms or dried prawns are ingredients added to make this delicious dish. Can be serve for breakfast or lunch together with fried behoon or noodles.

Steam  White Glutinous Rice ( serves 2)

Ingredients:

300 gms glutinous rice
50gms dried prawns ( soaked)
100 gms cooked peanuts or canned peanuts.
300ml water
1/4 tsp salt
1 tsp sugar
Fried shallots and spring onions for garnishing.

Method :

Soak the glutinous rice for 30 mins and drained.
Heat up 1 tsp oil in a pan and fry the dried prawns till fragrant.
Add in the rice and stir to mix well.
Stir in the peanuts and combine .
Pour in the water , seasonings and fry together for a second.
Transfer to a tray and steam over medium heat for 10 mins.
Loosen the rice and continue to steam for another 15 mins.
Garnish with fried shallots and spring onions and serve.
                 

Monday, 24 August 2015

Pork Ribs Prawns Noodles / Hae Mee


Hae Mee is a noodle soup dish popular in Singapore. This noodle dish is serve in a rich prawn stock that is cooked over slow fire for 2 hours or more. The stock is made using prawns shells, heads, garlics, pepper, rock sugar and pork bones. Yellow noodles are serve in this rich prawn soup with added ingredients like fishcake and sliced pork. Some Hae Mee are served with chilli flakes but i love mine with chilli padi.

Pork Ribs Prawn Noodles Soup

Ingredients:

500gms prawns
5 cloves garlics
500 gms - 1 kg pork ribs
300gms beansprouts or kang kong
Sliced fishcake
Fried shallots
3 litres water
1 tsp pepper
1/4 tsp dark soya sauce
30 gms rock sugar
1/2 tbsp salt
800gms yellow noodles/ rice vermicelli
                   
Method:

Blanch the prawns, shell the prawns leaving the tail intact.
Set aside for later use.
Blanch the pork ribs and set aside.
Heat up 1 tbsp oil in a pan and add in the garlics and prawn shells.
Continue stir frying for a minute.
Pour in the water, add in the pork ribs and bring to a boil.
Switch to small fire after boiling and let it cook for 1 - 2 hours or till pork ribs are soft.
The 3 litres water will boil down to about 1 and a half litres soup.
Scoop up the pork ribs and strain the soup.
Top up the soup to 2 litres or more.
Add in the seasonings to taste.
Blanch the required amount of noodles, rice vermicelli and beansprouts in boiling water.
Transfer to a bowl and ladle in the soup.
Top with sliced fishcake, pork ribs and prawns and a tsp of fried shallots.
Serve hot with chilli padi  if desired.


               
             
           
                   
                   
 

Saturday, 22 August 2015

Lin Chee Suan



Lin Chee Suan is a long lost traditional dessert and very hard to find these days. Not many dessert stalls are selling this dessert because of the raising  price of lotus nuts in recent years.  It's a sticky and thick caramelized sweet soup with lotus nuts. The method of making this dessert is similar to making Tausuan. Only difference is you add in lotus nuts. It's not easy to find this dessert nowadays. Not many dessert stalls are selling it.

Ingredients:

150 gms dried lotus nuts
500ml water
4 -5 tbsp of sugar/ 50ml water
2 tbsps sweet potato flour mixed with 2 tbsp water
Additional sugar for tasting.

Method:

 Wash and soak the lotus nuts in hot boiling water for 10 mins.
Split the whole lotus nuts and pick out the green piths.
Steam the lotus nuts for 20mins, depending on quantity.
Cook the sugar and water in a stainless steel pot.
Swirl the mixture and cook over small fire till caramelized.
Pour the water into the sugar and let it comes to a boil.
Add in additional sugar to taste. ( the caramelized sugar will not be enough)
Add in the sweet potato solution and stir well with a whisk.
When the mixture boils add in the lotus nuts and stir well.
Serve hot and enjoy.




Thursday, 20 August 2015

Kueh Getuk Ubi




Yet another tapioca recipe using tapioca or cassava. Melted gula melaka is added to steam tapioca, mix well and transfer into a tray. Cut and serve with white grated coconut. This traditional kueh is fast disappearing from the ' kueh kueh world.'


Kueh Getuk Ubi

Ingredients:

500gms tapioca ( skin and cut into sections)
100gms melted gula melaka
200 gms grated coconut (steam with a pinch of salt)

Method: Steam Tapioca and a pinch of salt.
                Mash the tapioca and pick up the fibres.
                Pour in the gula melaka bit by bit and mix well to combine with the steam tapioca.               Transfer the mixture to a greased tray and cut into pieces when cooled.
                Serve with grated coconut.

Cream Puffs / Eclairs / Strawberry Cream Puffs







Cream puffs or Profiterole is a filled French choux pastry ball with a sweet filling , whipped cream or ice cream according to Wikipedia. These puffs can be transformed into eclairs, custard, durian, mango and whatever fillings you want. Cream puffs are made from a choux pastry that contains eggs, flour, butter and water. Choux pastry is usually baked but in the case of churros it's deepfried. This recipe is adapted from Mrs. Leong Yee Soo.

Cream Puffs/ Eclairs


Ingredients for the cream puffs:

170 gms plain flour
1 tsp baking powder
5 eggs
115 gms butter
285ml water

Method: Preheat oven to 180°. Sift flour with baking powder.
                Bring water and butter to a boil in a pot.
                Stir in the flour and stir with a wooden spoon till mixture leaves the sides of the pot.
                Remove and let it cool. Beat in eggs one by one and mix well into a smooth shiny mixture.
                Transfer mixture into piping bag and pipe onto a greased tray.
                 Bake for 20- 25 mins or until golden brown.
                 Slit the sides while hot to release the steam and cool on a wire rack.
                  Fill with whatever fillings you like.

Filling: 3 eggs
            115gms sugar
             3 tbsp flour
             1 tsp vanilla
             1 tbsp custard powder
             180ml milk
             180 ml water
              2 tbsp condensed milk
              1 tbsp butter

Method: Combine eggs, flour, sugar and custard in a pot. Mix well.
                Boil milk and water together.
                Mix in the condensed milk and pour hot mixture into egg mixture. Stir well.
                 Strain the mixture and cook on low heat, stirring all the time to prevent burning.
                  Once it's thick remove from heat, add in butter and mix well.
             
 Note: For durian puffs add durian puree to mix with the custard.
                                                       

Tuesday, 18 August 2015

Chwee Kueh









Chwee Kueh is a popular breakfast dish here in Singapore. Chwee Kueh in Teochew means water cakes and this steamed cakes are consumed with a sinful chai poh topping. Rice flour is used for this recipe but Tapioca flour is added to give a more springy texture. I am using this recipe from Singaporean Cooking by Mrs. Leong Yee Soo. I have make some changes to the recipe. I used corn flour instead of sago flour and cooked the chai poh differently from the recipe.

Chwee Kueh

Ingredients:  600 ml water
                       140 gms rice flour
                       1 tbsp corn flour
                       1/2 tsp salt
                       1 tbsps oil
                   
Topping: 100ml oil
                 2 cloves garlic, minced
                 120gms chopped preserved radish or chai poh
                  4 tbsps fried sesame seeds
                 Pepper, salt and sugar to taste

Method:

Mix 250ml ml of the water with the 2 types of flour and salt in a bowl together with the oil.
Boil the rest of the water and pour gradually into the flour mixture, stirring all the time to prevent lumps.
Transfer mixture into a pot and stir over low fire till mixture thickens up a bit . Not dough.
Arrange the moulds on a steamer and steam the moulds for 5 mins.
Pour mixture into moulds and steam for 10 - 15minutes.
Remove the rice cakes from steamer and let it rest for awhile before taking them out of the moulds.

To cook the chai poh:

Soak the chai poh for 10 mins .
Wash the chai poh and drain in a sieve.
Mix the chai poh and minced garlic together. Set aside.
Heat up the oil and add in the chai poh mixture and cook for a while till fragrant over small fire.
Stir occasionally to prevent burning.
Then add in seasonings and a few drops of dark soya sauce and mix well.
Stir in the sesame seeds and combine.


Sunday, 16 August 2015

Wa Ko Kueh





Wa Koh Kueh is a old school and childhood favourite kueh. This  soft rice cakes are often eaten with grated coconut and orange sugar. The process of making these treats are quite laborious because we need to ferment the cooked rice with 'Jiu Bing' or ' Wine Biscuits' for 48 hours before adding in other ingredients to steam in little teacups. It's worth all the effort when you see all the little cuties smiling at you.

Wa Ko Kueh

Ingredients (A)

1 bowl cooked rice
1 tsp jiu bing

Method:

Put the cooked rice in a container and sprinkle the tsp of jiu bing on the top. Let it ferment for 48 hours.
Place in a hot area and do not open.

Ingredients ( B)

100 gms rice flour mix with 3 tbsp of water into a half dry dough.
30 gms plain flour
50ml boiling water
100 gms sugar
60ml ice cream soda/ sprite
1/2 tsp baking powder

Method:

Grind the fermented rice in a blender, add in the sugar and stir till dissolved.
Use a whisk and stir in the flour follow by the half dry rice flour.
Stir till all ingredients are combined.
Pour in the boiling water and stir evenly.
Strain the mixture and leave aside in a warm place for 1 - 3 hours.
After that add in ice cream soda and baking powder, mix well.
Divide into 3 bowls and add colouring of your choice.
Pour into teacups (steam in the steamer first) till full and steam for 15 - 20 mins)
Cool before serving with grated coconut and orange sugar.


Wednesday, 12 August 2015

Chap Chye




Chap Chye is a mixed vegetables stew. Usually cooked with dried food items like dried mushrooms, black fungus, lily buds and bean vermicilli or Tang hoon. My recipe uses black taucheo. There are many variations of Chap Chye and each dialect have their own chap chye recipe. My chap chye dish is accompanied with a simple but awesome belachan chilli. My mom is Peranakan and this is her recipe handed down to me.

Chap Chye

Ingredients: 1 cabbage (1 kilo) cut to desired size
                      30gms black fungus/ cloud ears (soaked and cut)
                      30 gms lily buds ( soaked and tie )
                      30gms dried mushrooms (soaked)
                      50 gms bean vermecilli/ tang hoon
                      500 gms belly pork (cooked)
                      1 -2 tbsp black taucheo ( mashed)
                      1 tbsp light soya sauce
                      1/2 tsp salt and 1 tsp sugar
                      1 tsp minced garlic

Method:

Heat up 1 tsp of oil in the wok and fried the garlic.
Add in the taucheo and soya sauce.
Add in the black fungus, lily buds and mushroom and fry for a minute.
Now add in the cabbage and stir to combine.
Pour in enough water to cooked the ingredients.
Cook for about 20 mins until cabbage are soft. If not enough gravy add in some water.
Add in the tang hoon and off the fire.
Serve hot or keep overnight in the fridge.
               

Belachan Chilli

5 red chillies
1 tsp toasted belachan
3 chilli padi

Method:

Chopped ingredients till fine or you can blend the ingredients with some water in the blender.
Add 1/2 tsp sugar if you like it sweet.


Note:  This dish is best serve the day after so that it will be more flavourful with the flavour of the gravy infused into all the ingredients.
             
               

Tuesday, 11 August 2015

Nasi Lemak Chilli



Sambal is an Asian condiment made from chillies, onions and other secondary ingredients. There are many varieties of sambal. Different ingredients are added for making different sambal for Sayur Lodeh, Laksa, Nasi Lemak and other dishes. There's no right or wrong recipe, each family have their own unique recipes.

Nasi Lemak Chilli


30 dried chillies (soaked with hot water )
1 big onion
5 garlics
1/2 tsp toasted belachan      
1 lemongrass, slice
4 tbsp fried ikan bilis
2 tbsp tamarind juice
1/2 tsp salt
2 tbsp sugar

Method:

Blend chillies, onion, lemongrass, ikan bilis, belachan and garlics together.
Fry with 3 tbsp of oil over low fire.
Keep on stirring the mixture to prevent it from getting burnt.
Fry till oil seeps thru then add in tamarind juice.
Mix well before adding in 1/2 tsp of salt and 2 tbsp of sugar.
Mix well to combine. Cool chilli before storing in bottles.

Sunday, 9 August 2015

Pan fried Tapioca Cakes




Another way to use tapioca or cassava for making snacks. Also using grated coconut and coconut milk as ingredients, the mixture is then pan fried in oil. This local snack can be found at Pasar Malam stalls in Singapore.

Pan fried Tapioca Cakes

Ingredients:  400gms grated tapioca ( put mixture in a sieve and let it drip dry)
                       100 gms sugar
                        50gms grated coconut
                        1 and a half tbsp pandan juice
                        2 tbsp flour
                        50ml coconut milk

Method: In a bowl add in the sugar, grated coconut, coconut milk, pandan juice, grated tapioca and flour.
                Mix together till combine.
                Heat up a pan with one tsp of oil and scoop one tbsp of mixture in the middle of the pan.
                 Use the spoon to spread the mixture into a thin circle.
                 Let it cook for a minute till ctispy and turn over to cook the other side.
                  Do the same till all the mixture are use up.

Friday, 7 August 2015

Chendol Agar Agar




Agar is a species of algae and is a Jelly like substance used to make desserts. Agar can also be used as a substitute for gelatin. Various ingredients can be added to get different flavours agar agar. Agar agar is a light and refreshing dessert for a hot day.

Chendol Agar Agar

Bottom layer: 1 and a half tbsp agar agar powder
170 gms sugar
600gms thin coconut milk
400gms thick coconut milk
1/2 tsp salt
300 gms chendol

Method: Cook 600ml thin coconut milk, agar agar powder and sugar over medium fire. Switch off fire and add in thick coconut milk and salt. Stir to combine. Use a sieve and pour onto a 8×8 inch tray. Sprinkle the chendol over the agar agar and let it set.

Top layer: ( A) 1 and a half tbsp agar agar powder
500 ml thin coconut milk
200 gms gula melaka
(B) 250 ml thick coconut milk
2 egg yolks
1/2 tsp salt
Mix (B) together

Method: Cook 500ml thin coconut milk, agar agar powder and gula melaka in a pot and brings to a boil. Switch off fire and add in (B). Mix well and use a sieve to pour over the bottom layer. Let it set and cools down before putting in the fridge.

Fish Porridge or Jook




Chinese Porridge or Jook is made by boiling rice together with water and adding whatever ingredients you want. Mince pork balls, shredded chicken meat or even roast duck. It's a comfort food for most Chinese families for breakfast, lunch or dinner. Sometimes Chinese fried Cruellers are serve together with the Porridge. Today l'm cooking Porridge with Lei Mang or Java Rabbitfish which is fried. The fish meat is carefully removed and added to the smooth Jook. Garnish with fried shallots and green spring onions to serve.

Fish Porridge

Ingredients:

200 gms jasmine rice
1 tbsp oil
60 gms glutinous rice
2 litres of water
1 tsp salt
500gms of Rabbitfish meat
1 you tiao or Chinese cruellers

Method:

Wash the rice and soak in the water together with the oil and salt for 1 hour.
After one hour let it boil over small fire till the rice grains are broken up and the Porridge is thick.
Stirring a few times to prevent sticking.
Add water if it's too thick and continue to cook till your preffered thickness.
Add in the fish and add salt to taste.
Serve with fried onions, spring onion and cut cruellers.

Note: The purpose of soaking the rice with oil and salt is to get a smooth Porridge after cooking.
             

         







Wednesday, 5 August 2015

Vegetarian Taugeh Puffs




Besides curry puff, my mom also make these taugeh ( beansprouts ) puffs for us as a snack. This is accompanied by an awesome chilli sauce she would pound with a mortar and pestle. We cannot find this snack being sold anywhere these days. Use a spoon  and make a hole in the middle of the puff, spoon in some chilli and enjoy.

Vegetarian Taugeh Puffs ( Makes 8 )

Ingredients for the skin.

175gms plain flour
50ml oil
60 ml water ( add in 1|8 tsp salt to dissolved)

Ingredients for the filling:

400 gms taugeh (washed and drained)
1 square taukwah (fried and cut into strips)
1 sprig spring onions ( cut into sections)
1|2 tsp salt to taste

Method:

Sift Flour into a bowl and add in the oil and mix till combine.
Add in the water little by little to in knead into a smooth dough.
Rest the dough for 20 mins. After 20 mins divide the dough into 8 pieces.
Roll out the dough into a circle and spoon the filling onto the half of the circle.
Fold the other half to seal and pleat the edges.
Heat up 5 cups of oil and fry the puffs on medium heat till golden brown.
Serve with the chilli sauce

 Chilli Sauce : 3 red chillis
                         4 cloves garlic
                         30~ 50 ml water
                          1|2 tsp vinegar
                         1 tsp sugar
                         1|4 tsp salt

Method:

Blend the garlics and chillies.
Put in the sugar, vinegar and salt and bring to a boil over low fire.
Cool before storing.