Tuesday, 29 November 2016

Braised Mushrooms Chicken

This Braised Mushrooms Chicken is a family dish my Mak used to cook for us since we were young. It's a simple braised dish using dried shitake mushrooms and chicken. You can also use chicken wings or other parts of the chicken. The gravy goes very well with a bowl of hot piping rice and a mean chicken rice chilli.

Braised mushrooms chicken


500 gms chicken wings or chicken thighs
10 mushrooms, soaked and cut half
1/2 inch ginger, smashed
2 tbsp light soya sauce
1 tbsp oyster sauce
1/2 tsp dark soya sauce


Heat up 1 tsp of oil in a pot and add in ginger.
Fry for a minute.
Add in the mushrooms and stirfry for a minute.
Add in the chicken and fry till chicken change colour. Pour in the light soya sauce, oyster sauce and dark soya sauce.
Mix to combine. Pour in enough water to cover the chicken.
Cook till chicken and mushrooms are soft.
About 25 - 30 mins.
You can add a cornflour solution to thickens the gravy if you desired.

Tuesday, 22 November 2016

Mee Rebus

Mee Rebus is a popular Singaporean and Malaysian dish. I have always been a fan of Mee Rebus since young. I have tried countless recipe and find this recipe closest to the ones I have eaten at hawker centres. Although it's a simple noodle dish it's a recipe not easy to do because of the gravy. The gravy will make or break the dish. So I hope you will try this recipe and tell me if it taste authentic or not. I adapted and modified this recipe from Adelyn Lee who took this recipe off a cookbook or food magazine.

Mee Rebus ( Serves 4) Recipe adapted from Adelyn Lee

Ingredients for gravy:

Lengkuas or galangal 4 slices
50 gms garlic
50 gms onions
3 candlenuts
100gms chilli paste
1/2 lemongrass, slice
2 tbsps soya bean paste
1 tbsp meat curry powder
30 gms dried prawns , soak
50 gms chopped peanuts
2 tbsp sugar
1 tsp salt
750ml water
300 - 400 gm sweet potatoes, steam and add some water to blend

Blend together dried prawns, galangal, onions , garlics, lemongrass and candlenuts till fine.
Heat up 4 tbsps of oil to fry the blended ingredients and chilli paste till oil seeps thru.
Add in soya bean paste, curry powder stir to combine.
Continue to cook for a minute or two.
Pour in the water and bring to a boil.
Add in chopped peanuts and blended sweet potatoes.
Boil for 20 mins.
If gravy is too watery add in a flour paste. ( 1 tbsp plain flour + 2 tbsp water)
Keep sauce warm.

500 gms yellow noodles, 4 servings
50 gms beansprouts
1 taukwah, fried and cut into cubes
3 hard boil eggs, halved
Celery,  limes, fried shallots and green chillies for garnishing.

Blanch noodles and beansprouts in boiling water.
Shake off excess water and transfer to a plate.
Pour the sauce over the noodles.
Garnish with celery, green chilli, fried shallots, egg and taukwah.
Serve immediately while hot.

Wednesday, 16 November 2016

Purple sweet potatoes tarts

 Saw some purple sweet potatoes in the fridge. So I did some experimenting and made some purple sweet potatoes tarts. I used the same method as making Aunee and fry the purple sweet potatoes with 1 tbsp of lard. Not too bad for my experimenting and decided to post this recipe in my blog.

Purple sweet potatoes tarts


Pastry :

65 gms butter, cut into cubes
115 gms plain flour
25 gms icing sugar
1 egg yolk


Sieve plain flour and icing sugar together into a bowl.
Add in butter and rub until resembles bread crumbs.
Add in the egg yolk.
Lightly knead into a dough.
Shape dough into a boat shape mould.
Bake at 160° for 25 - 30 mins or till golden brown.
Unmould and leave to cool.

Purple sweet potatoes filling

300 gms steam purple sweet potatoes
100 gms coconut milk
2 tbsp sugar
1 tbsp lard or cooking oil


Mash purple sweet potatoes while hot.
Add in sugar, coconut milk and using a egg beater , beat till mixture is smooth.
Heat up 1 tbsp lard in a  pot and pour sweet potatoes.
Stir till mixture becomes glossy and comes together into a dough.

Pipe sweet potatoes filling onto shells and decorate as desire.

Wednesday, 9 November 2016

Coconut Rose

This beautiful roses is a steam cake using ovalette. I learnt this from an Community Centre instructor many many years ago. It's a foolproof recipe because of the ovalette used.

Coconut Rose

Ingredients ( Make about 30 pieces)

2 cold eggs
300gms Hong Kong flour
1 tsp baking powder
100 gms sugar
1/2 tsp ovalette
250 gms coconut milk


Sieve flour with baking powder.
Transfer all ingredients into a mixing bowl.
Beat mixture for 10 mins till thick
Divide the mixture into 3 portions and add in colourings of your choice.
Bring a pot of water to boil.
Spoon mixture into paper cups or small teacups and steam for 10 - 15minutes.
Remove from pot and leave to cool.