Thursday, 16 November 2017

Chilli Tuna Roti John


Roti John is a popular Malay dish or snack. I am not going to repeat the story about how Roti John is invented. Guess everyone already know the story. I added a can of #Ayambrand fiery hot Chilli tuna to the beaten eggs for added flavour. But beware this product is really fiery hot but I love it.

Chilli Tuna Roti John

Ingredients:

2 eggs, beaten and add some white pepper
1 onion, slice
1red and green chilli, slice
1 tin #Ayambrand fiery hot chilli tuna, strained away the liquid
6 slice French loaf

Method:

Add beaten eggs into a mixing bowl, add in sliced onion, red and green chilli and strained tuna.
Heat 2 tbsp oil in a frying pan.
Spoon  mixture onto French loaf and slowly place onto pan.
Fry over medium fire till egg is cooked.
Turn and fry till other side is crispy.
Serve hot. Enjoy you fiery hot roti john.

Wednesday, 15 November 2017

Traditional Steam Glutinous Rice / Luo Mi Fan


Besides the Teochew steam glutinous rice, this dark steam glutinous rice is a traditional dish that is one of my favourite. Dark and light soya sauce are added to give the rice colour. And more ingredients are added. Every dialect have their own version of Luo Mi Fan. This is my own version.

Traditional Glutinous rice / Luo Mi Fan

Ingredients:

300 gms glutinous rice, soak for 30 mins
50 gms dried prawns, soaked
100 gms cooked peanuts
5 mushrooms, soak and sliced
1 lup cheong ( chinese sausage) , thinly
sliced
300 ml water
1 tbsp light soya sauce
1/2 tbsp dark soya sauce
1 tsp sugar
1/2 tsp pepper
1 tsp sesame oil

Method:

Heat up 1 tbsp oil and fry dried prawns till fragrant.
Add in mushrooms and continue frying for a minute.
Add in rice, peanuts and stir to mix well.
Add in light soya sauce, dark soya sauce, sugar, sesame oil, pepper and salt.
Pour in the water and cook over slow fire till water dries up.
Dish up onto a baking tray and steam for 15 mins.
After 15 mins, use a pair of chopstick to loosen the rice.
Add in the lup cheong.
Steam for another 15 mins or till rice is cooked.
Garnish with fried shallots, chopped spring onion and coriander.

Tuesday, 17 October 2017

Soon Kueh



Bought a jicama from wet market 2 weeks ago. Better cook it before it rots. So made Soon Kueh for lunch/ dinner. Soon Kueh is a Teochew steam snack made from rice flour and tapioca flour
. The filling is a jicama or Mangkuang, carrot and dried prawns Stir Fry. Taste awesome with sambal chilli and sweet sauce.

Soon Kueh

190 gms rice flour
80gms tapioca flour
1 and a half cups water
1/4 tsp salt
Oil for greasing the soon kueh

Method: Mix rice flour and tapioca flour with the salt. Pour in 1 cup of water and mix well.
Pour 1/2 cup of water into a pan and bring to a boil. Add in the flour mixture, stirring with a wooden spoon till the mixture thickens into a dough.
Transfer the dough onto a table top and knead the dough with 2 tbsps of oil until smooth.
Knead the dough thinly and cut out circles. Fill the circle with turnip filling. Brush the soon kueh with oil and steam for 10 - 12 mins.

Filling: 1 kilo turnip/mangkwang (jicama), skinned and cut into strips
1 carrot, cut into strips
50 gms dried prawns (soaked and drained)
1 tsp light soya sauce
 1/2 tsp pepper
1/2 tsp minced garlic

Method: Shred the turnip finely and drained away the water.
Heat up 1 tsp of oil in a pan and fry the minced garlic, add in the dried prawns and fry for a min. Then add in the turnip and mix well with the dried prawns together with the soya sauce and pepper. Pour in 100 ml of water and cook till soft. Add salt and some sugar to taste. Cool before use.


Wednesday, 11 October 2017

Sweet and Sour Fried Tomato Egg

 This recipe is a collaboration with Dancing Chef. I used Sweet and Sour Paste to cook this dish instead of using ketchup. Tastewise, not bad using this premix paste to cook this dish.

Sweet and Sour Tomato Fried Egg

Ingredients:

2 tomatoes, cut into cubes
2 eggs, beat with 1/4 tsp salt and white pepper
2 tbsp oil
75ml water
3 tbsp Dancing Chef Sweet and Sour Sauce / 3 tbsp ketchup
1 tsp cornflour in 1 tbsp water, for thickening

1 spring onion, chopped

Method:

Heat up 1 tbsp oil in a wok.
Pour in the beaten egg and stir till egg is cooked.
Dish up for later use.

Heat up 1 tbsp oil and stir fry half of the chopped green onion till fragrant.
Add in the tomatoes and fry till juices oozes out.
Add in the Dancing Chef Sweet and Sour Sauce / ketchup and water.
Stir to mix well.
Taste sauce, add sugar and salt to taste.
Add cornflour solution little by little to get a runny sauce.
Add in cooked eggs and stir well. Dish up and garnish with the remaining spring onions.
Serve hot with rice.

Saturday, 7 October 2017

Sambal Pau

A Malaysian favourite snack. Sambal Pau with an Sambal Chilli Ikan Bilis filling. Really Sedap and Shiokalicious. Really sedap with the crunchy cucumber slices.

Sambal Chilli Sambal Pau

Ingredients for Pau ( makes 8 mini paus)

200 gms plain flour
100 - 140 ml water
30 gms butter
1 and a half tsp yeast
1/2 tsp salt
2 tsp sugar

Method:

Sift flour and salt into a mixing bowl.
Add in sugar and yeast.
Slowly add in the water, I used only 100 ml water
Gather into a dough and add in the butter.
Knead into a smooth dough.
Leave aside till double in size.
Divide into 8 portions and leave aside to prove for 30 mins.
Heat up a pot of oil and fry till golden brown.
After cooling cut pau into half.
Spoon in ikan bilis filling and cucumber slices.
Enjoy your yummy and shiok sambal paus.

Filling:

80 gms ikan bilis, washed and drain
1 onion, slice
Sambal Chilli Paste of your choice
3 tbsp oil
2 tbsp water
1 tsp tamarind
Sugar to taste

Method:

Heat up 3 tbsp oil and fry ikan bilis till crispy.
Dish up.
Fry the slice onion till soft.
Add in the Sambal Chilli Paste, tamarind, 2 tbsp water and sugar to taste.
Stir to combine.
Throw in the fried ikan bilis and fry till ikan bilis is coated with the sambal chilli.

Thursday, 28 September 2017

Almond Tofu


Almond Tofu is an Agar Agar dessert with no almonds but used almond essence as a flavoring. A great dessert  as a party item. Great dessert for a hot hot 🔥 🔥 day.


Almond Tofu with canned longans

Ingredients:

1 pkt agar agar powder
800ml soyabean milk
150 gms sugar
1 tsp almond essense
1 can longans in syrup

Method:

Mix the agar agar powder into the soyabean milk using a whisk and bring to a boil.
Add in almond essense and immediately pour into moulds.
Leave to cool.
Transfer to the fridge to set for 1 hour.
Open a can of longans and pour into a bowl of ice cubes.
Unmould agar agar into the bowl.
Mix lightly to prevent agar agar from breaking.
Serve cold in individual bowls.

Sunday, 10 September 2017

Ondeh Ondeh Pancakes


This recipe is a collaboration with #Ayambrand. The trend of Ondeh Ondeh term food is on the rise. So I chose this recipe. Ondeh Ondeh pancakes is a nice change from the normal breakfast of bread. So yummy with a drizzle of the Gula Melaka Caramel.

Ondeh Ondeh Pancakes

Ingredients:

150 gms self raising flour
30 gms sugar
150ml coconut milk + pandan juice
20 gms melted butter
2 eggs
1 tsp baking powder
Pandan paste for coloring, optional.

Method:

Whisk the coconut milk, sugar, egg and melted butter till combined.
Add in the flour and stir till mixture is smooth.
Heat up a nonstick pan.
Spoon 1 tbsp batter onto the pan and let bubbles rise to the top of the pancake and the edge is brown.
Flip pancake over and cook until brown on the other side.
Continue with the rest of the batter.
Serve ondeh ondeh pancakes with the gula melaka coconut and a drizzle of Gula melaka caramel.

Gula melaka coconut

100gms grated white coconut
100 gms gula melaka
2 tbsp water

Method:

Cook the gula melaka with the 2 tbsp water till gula melaka is melted.
Strain mixture. Transfer mixture to a pot and add in grated white coconut.
Fry till coconut is dry.

Gula Melaka caramel

100 gms gula melaka
30ml water
1 pandan leaf
30 ml coconut milk
25 gms butter
1/2 tsp salt

Boil gula melaka till thickens.
Remove pandan leaf.
Turn down fire then add in coconut milk, melted butter and salt.
Keep stirring till it thickens.
Cool before use.

Friday, 8 September 2017

Black pepper Hor Fun


Instead of the boring Hor fun sauce, I added Woh Hup Black Pepper Sauce to cook Black Pepper Sauce Hor Fun. The sauce was so yummy that I even lick the plate clean.

Black pepper Hor Fun ( serves 2 )
Ingredients:
250 gms broad hor fun
1 tbsp light soya sauce
100gms sliced pork, marinade with 1/4 tsp salt, pepper and 1/2 tsp tapioca flour
4 cooked prawns
2 stalks of chye sim, blanched
1 tsp minced garlic
1 tbsp tapioca flour mix with 2 tbsp water, for thickening
3 tbsp Woh Hup Black Pepper Sauce
400ml water.

Method:

Heat up 1 tsp of oil in a pan. Fry the hor fun evenly with the light soya sauce for a minute.
Dish up.
Fry the garlic with a tsp of oil till light brown.
Pour in the 400 ml water. When the water comes to a boil add in the 3 tbsp Woh Hup black pepper sauce.
Stir to combine and add in the pork slice when the gravy starts to boil.
Let the pork cook in the gravy for a min or two. 
Gradually stir in the tapioca flour mixture to thicken the sauce to your desired consistency.
Transfer the fried hor fun to a plate and pour sauce over.
Add the prawns and blanched chye sim to the hor fun and serve with cut red chillies if desired.

Tuesday, 15 August 2017

Salted Egg Pumpkin Cake




Salted egg theme food is a trend these days. Recently I saw this Knorr, salted egg powder product at NTUC and decided to buy and try cooking with it. I had a pumpkin in my fridge and decided to try making Salted Egg Pumpkin Kueh with the salted egg powder. Here's my Pumpkin Kueh with salted egg. Try it and tell me how it taste.

Salted Egg Pumpkin Kueh

Ingredients:

300 gms pumpkin, steam and mashed
150 gms rice flour
15gms tapioca flour
600ml water
50 gms dried prawns, soak and drain
5 mushrooms, soak and dice
1 tbsp minced garlic

Seasoning:

5 tbsp Knorr salted egg powder
1/2 tsp five spice powder
1/2 tsp salt
1/2 tbsp chicken powder
1 tsp pepper

Method:

Mix rice flour and tapioca flour with the 600ml water.
Leave aside for 30 mins to 1 hour.
Heat up 2 tbsp oil in a pan and add in  minced garlic.
Add in the dried prawns and fry till fragrant before adding in the mushrooms.
Fry to combine and add in seasonings.
Stir well and add in the mashed pumpkin.
Let mixture comes to a boil and add in rice mixture.
Lower the fire and stir the mixture till thick.
Transfer mixture into a 7 inch round tray and steam for 30 - 45 mins.
Let Pumpkin Kueh cool before serving.


Monday, 14 August 2017

Nyonya Laksa


I wanted to cook Nyonya Laksa and Google for the recipe. Found this recipe from Russell Wong. In future when I want to use this recipe again I will use half the ingredients stated in his recipe. I am left with a bowl of rempah, as I feel that it is not a good idea to add all the rempah into the liquid. If I add in all the rempah the Laksa gravy will be very thick. I am not going to make any changes to his recipe. So here is the link. The above photo is my Laksa dish using his recipe.

http://thewonglist.blogspot.sg/2011/12/my-moms-nonya-laksa-recipe.html?m=1

Friday, 28 July 2017

Starfruit Drink


This is an Old school drink that I was craving for so many years. I had this drink from a drink stall along Northtumberland Road, Farrer Park when we use to live at Race Course Road. Now it's really hard to find this drink so I decided to DIY. My sister gave me a 👍👍👍👍 for it. Add sng buay for a more intense flavour. This awesome drink will let you take a walk down memory lane.
Starfruit drink.

4 starfruits, sliced.
Add in 1 tsp salt and leave aside for an hour.
After an hour spoon salted starfruit
 into a sterilized bottle and leave at room temperature for a day.
Next day Cook sugar syrup, 300 gms sugar and 500 ml water and let it cool. Then pour into the starfruit and leave aside for a day.
Then store in the fridge.
After a few days, pour out the liquid add in warm or cold water to consume.
Add ice or not water according to your taste.
When you finish up all the liquid you can add in a second round of sugar syrup to the starfruit and leave it for a day or two before consuming.

Note: Add some sng buay or salted sour plums for extra flavour. I find that adding sng buay gives the starfruit drink a more intense flavour.

Tuesday, 4 July 2017

Nasi Lemak Onigiri


This recipe is inspired by a 7 Eleven product. It sounds weird but wait till you try making your own Nasi Lemak Onigiri. It's a far cry from those you get at 7 Eleven and much much tastier. I saw a video online that mixes hard boiled eggs, chopped fried ikan bilis and peanuts into the rice. I am only adding in chopped fried white baits and fried peanuts. I like it and I am sure you would, too.

Nasi Lemak Onigiri

Ingredients:

1 cup Japanese rice
1 cup thick coconut milk
1 pandan leaf
1/8 tsp salt
50 gms chopped white baits and fried peanuts
2 tbsp sambal chilli for brushing

Method:

Wash the rice and add in the coconut milk and pandan leaf and cook rice in a pot.
When rice is done. Fluff it up and let it cool for a minute.
Add in the chopped ingredients and mix well.
Shape rice into triangles and set aside. This recipe makes 4 medium onigiris.
Heat up a frying pan and grease with a little oil.
Brush the Onigiri with the sambal chilli and grill till crispy.
Carefully turn the Onigiri to the other side and grill till crispy.
Serve Onigiris hot when it is crispy outside and soft inside.


Monday, 17 April 2017

Stuffed Baked beans French Toast


I had this fibreloaded breakfast yesterday morning. These are really delicious and perfect for breakfast. All these ingredients are easy to find in your pantry. Baked beans are not only for eating straight from the can but can be transformed into yummy recipes.

Baked beans stuffed French Toast

Ingredients:

2 pcs white bread
1 piece ham
2 tbsp Ayambrand Baked Beans in Cheese
1 egg
1 tbsp milk
1/2 tsp sugar

Method:

Place the ham on 1 piece of white bread.
Spoon the baked beans in the centre.
Cover with the other piece of bread.
Use a toothpick, break into half and poke into 2 corners of the bread to prevent the bread from separating while frying.
Set aside.
Crack the egg into a plate and add in sugar and the milk.
Mix well. Dip both sides of bread into the egg mixture.
Heat up a frying pan, add in 1 tbsp of butter.
Carefully transfer bread to pan and fry till golden brown on both sides.
Remove toothpicks and serve with a sunny side up egg for a fibre loaded, delicious breakfast.

Sunday, 9 April 2017

Bread Toast Pizza




Really simple recipe that is popular with my nephews many years ago. Ingredients are white bread and toppings are also of your choice or whatever you can find in your fridge. A great supper snack and is so easy to do.

Bread toast Pizza

Ingredients:

2 pieces of white bread
1 piece ham, diced
Green capsicum cubes
Diced pineapples
4 tbsp Mozarella cheese

Sauce: 2 tbsp tomato sauce/ ketchup
1/4 tsp meat curry powder

Mix tomato sauce and curry powder together.

Method:

Spread tomato sauce onto bread and spread with mozzarella cheese.
Topped with ham, capsicum and pineapples.
Spread with mozarella cheese.
Bake in a preheated 180° oven for 10 mins or more depending on your oven temperature.
Serve while pizza is hot.

Sunday, 19 March 2017

Soya Sauce Fried Beehoon



This is a simple fried beehoon breakfast dish. You can find this at coffee shops selling economical fried beehoon and fried noodles. For just $1 you can have a packet of kosong fried beehoon, unless you add extra ' liao ' like luncheon meat, fried egg or veggies. But I always like mine kosong.


Soya Sauce fried beehoon

Ingredients:

200gms beehoon, soak in tap water for 20 mins
50 gms taugeh
1 tsp minced garlic
1 knorr ikan bilis cube dissolved in 200ml warm water
2 tbsp light soya sauce
2 tbsp cooking oil or lard

Method:

Heat up oil in the wok and add in garlic and fry till lightly brown.
Add in the drained beehoon and fry for a minute.
Throw in the taugeh and give it a toss.
Drizzle the soya sauce at the sides of the wok and continue frying for a  minute.
Slowly add in the ikan bilis stock and toss the beehoon with a pair of chopsticks.
Do not add in all the stock or the beehoon will be soggy.
When you think the beehoon is soft enough stop adding the stock.
Combine well and serve fried beehoon with fried sesame seeds on top and sambal chilli on the side.

Monday, 13 March 2017

Loh Mai Kai



Loh Mai Kai is a popular breakfast dish that are sold together with baos at coffeeshops or during yum char at restaurants. It's a glutinous rice dish steam together with marinated chicken, mushrooms and Chinese sausages. I like to serve this with chilli sauce at the side.


Loh mai kai ( 5 servings )

Ingredients:

300 gms glutinous rice, soak for 1 hour and drained
300gms boneless chicken, cut to bite sized pieces
5 dried mushrooms, soaked till soft
1 Chinese sausage, sliced

Marinade for chicken and mushrooms:

2 tbsp soy sauce
1/2 tbsp dark soya sauce
1 tsp sesame oil
1 tsp sugar
1/4 tsp salt
1/4 tsp pepper
1 tbsp ginger juice
1 tbsp cornflour + 2 tbsp water

Marinade for rice:

2 tsp oyster sauce
1tsp dark soya sauce
1 tsp sesame oil
1tsp sugar
1 tsp pepper
1 tsp salt

Method:

Marinade chicken and leave aside for 1 hour.
Add marinade for rice and add enough water to cover rice and  steam for 15 - 20 mins.
Heat up 1 tbsp oil in wok and fry 1 tsp mince garlic till brown.
Add in marinated chicken, mushrooms and fry till chicken turns white.
If mixture is dry, pour in 50ml of water and mix well and let mixture comes to a boil.
Leave mixture to cool.
Place chicken, mushroom and sliced sausage at bottom of aluminum bowl.
Top with steam glutinous rice.
Flatten mixture with a spoon and cover with a piece of aluminum foil.
Steam over high heat for 20 mins.
Invert on a plate to serve. Garnish with spring onions and coriander.



Sunday, 5 March 2017

Beef Rendang



This Beef Rendang recipe is a recipe I adapted from a few recipes, years ago. I ommitted some ingredients and add some. This is the way I want my beef rendang to taste. So yummy with steaming hot rice and french loaf.

Beef Rendang

Ingredients:

A) 1 kg beef, cut into cubes

B) I large onion, sliced
     1 inch galangal or lengkuas, sliced
     1 inch ginger, sliced
     1 tsp tumeric powder
     6 cloves garlic
     2 lemongrass, sliced.
     2 tbsps chilli paste
     1 tomato
     4 green chillies
     1 tbsp meat curry powder, do not blend.        with the ingredients.

C) 50 gms kerisik, fried coconut
     200ml coconut milk
     1/2 tsp salt
     1 tsp sugar

D) 1 cinnamon stick
     1 star anise
     5 cloves
     3 cardamons

Method:

Blend ingredients ( A ) till fine.
Heat up 4 tbsps oil in a pan and add in (D) fry for a minute.
Add in blended ingredients and curry powder, fry till oil seeps thru.
Throw in the beef and stir till combine.
Pour in coconut milk, kerisik and combine well.
Cook over small fire for 1 to 1 and a half hour till meat is soft.
If liquid evaporates too much, add in more water to cook.
Add in seasonings to taste.
Serve with rice or with french loaf.

I cook this dish in an electric Pressure Cooker today and it only took 40 mins. Decreased the quantity of water if cooking in a pressure cooker.


Friday, 10 February 2017

Lor Bak Go/ Steam Radish Cake



Another Chinese steam cake recipe. Radish steam cake or Lor Bak Go. It's very popular during Chinese New Year and families would steam this cake as gifts for family and friends or fry it for visiting guests on CNY. After steaming the cake, let it cool and then cut into slices to shallow fried in oil. Serve this snack with your favourite chilli sauce.


Lor Bak Go or Steam Radish cake

Ingredients:

340 gms rice flour
2 tbsps wheat starch
2 tbsps cornflour
1.2 litres water
1 tsp salt
2 tsp sugar
1 tsp chicken powder
1 tsp pepper
1 stick lup cheong, diced
50 gms dried prawns, soak and drained
30 gms small scallops, soaked and drained
5 mushrooms, soaked, drained and diced
600 gms shredded radish, cooked in boiling water for 10 mins and drain

Method:

Pour 600ml water into a mixing bowl and add in the flours.
Use a whisk to combine well. Leave aside.
Heat up 1 tbsp oil and fry dried prawns for a minute.
Add in scallops and lup cheong. Fry till fragrant, then add in shredded radish and mix well.
Pour in remaining 600 ml water and seasonings.
Let mixture comes to a boil and add in rice mixture.
Keep on stirring till mixture thickens.
Transfer mixture to a greased 8 inch tray or 2 loaf tins ( 9 and a half × 4 ) and steam for 30 mins.
Let steam cake cool.
After cooling , slice and panfried till golden brown.
Serve with your favourite chilli sauce.

Sunday, 29 January 2017

Woo Har or Fried Taro strips




Woo har is a CNY snack that is not so well known because of the time consuming task of frying and preparations. I tried this snack 2 years ago when my nephew's MIL gifted me a bottle of her homemade Woo Har. I don't know why it's named Woo Har cos there's no har ( prawn) in this snack. Although all the ingredients are very simple, this snack needs to be prepare in small batches because the taro tends to turn limpy after adding in all the dry ingredients. Mind you it's very addictive. I adapted this recipe from wendyinkk.blogspot.com. I made some changes to the seasonings.

Woo Har

Ingedients:

250 gms taro, cut into strips
A bunch of coriander leaves, washed and dry

Seasonings:

2 tbsps glutinous rice flour
1 tsp chicken powder
1 tsp 5 spice powder
3 tbsp sesame seeds
2 tsp pepper

Method:

Transfer the taro into a mixing bowl.
Add in the seasonings except glutinous rice flour and mix well.
Lastly add in the glutinous rice and mix till yam are covered with the glutinous rice flour.
Heat up a pot of oil and dropped a small ball of the mixture ( try to add some coriander and sesame seeds into the mixture before dropping into the hot oil)
Fry until it's golden brown and place on kitchen towel to absorbed the oil.
Cool before storing.

Note: This recipe makes less than 20 pcs Woo Har.


Sunday, 1 January 2017

Coconut Oil Cranberries Cookies



I am ushering in the New Year with an ingredient I am not familiar with, Organic Virgin Coconut Oil. This is the first time I am baking with Coconut oil. I am using #Ayambrand Organic Virgin Coconut Oil for this cookie recipe. The smell of coconut oil fills the kitchen and the taste of the cookie is heavenly and coconutty. I don't like soft cookies so I bake a little longer for a crispier cookie.

Coconut oil Cranberries Cookies

Ingredients:

200 gms self raising flour
125 gms Ayambrand Organic Virgin Coconut Oil
50 gms dried cranberries
50 gms chopped walnuts
40 gms caster sugar
40 gms brown sugar
1 egg

Method:

Sift flour and leave aside for later use.
Place coconut oil and sugars in a mixing bowl and beat till creamy.
Add in the egg and continue to beat till combined.
Slowly add in flour, walnuts and cranberries alternately till all the ingredients are well combined.
Preheat oven at 160°.
Line a tray and scoop mixture onto tray using a small ice cream scoop.
Flatten the dough for a crispier cookie.
Place more cranberries on top of dough if desired.
Bake for 20 - 25 mins till golden brown, depending on your oven temperature.
Let cookies cool on tray for 5 minutes before removing.
Cool cookies before storing in containers.

These cookies bake with coconut oil will filled your kitchen with the aromatic smell of coconut when it's baking in the oven. Bite into a piece of coconutty  heavenly cookie that is absolutely different from cookies bake with butter.