SPECIAL MENU

 Special menu for this 2 days.... heheheeee :D The very 1st dish I cooked yesterday was "Steamed Tofu With Golden Egg" from ho ho jiak! Hawkers' Fair adapted by Chef Alan Kok.

The combinations of the ingredients are great. Superb! Okay, here you go the recipe :

• 2 salted eggyolks
• 1 block soft tofu
• 1 egg
• 1 tbsp oil
• 1 tsp chopped garlic
• 200g minced meat

Seasoning A :

• 1/4 tsp salt
• dash of pepper 
• some sesame oil
• 1/2 tbsp corn flour
• 100ml water

Seasoning B :

• 1 tbsp oyster sauce
• 1/2 tbsp light soy sauce
• 1/2 tsp sugar
• dash of pepper

 @Some chopped spring onion & some fried shallot

1. Steam salted egg yolk until cooked. Mash it while still hot.
2. Mix egg with seasoning A, add in mashed salted agg yolk & mix well.
3. Place a tofu onto a steaming tray & pour over egg mixture. Steam at high heat for 8 minutes or until cooked.
4. Heat up oil & stir-fry chopped garlic until fragrant. Add in minced meat & stir-fry until aromatic. Add in seasoning B & stir well. Pour over steamed tofu & sprinkle with chopped spring onion & fried shallot. Serve hot.

What's for tomorrow breakfast? hmmm...... I need an easy & fast recipe. Lucky me, found 1 from the baking book I bought recently "In Love With Cakes" adapted by Alan Ooi.

How easy & fast? Please read the method.... heehee....
(A)

• 180g plain flour
• 1 tbsp baking powder
• 1 tsp coffee powder

(B)

• 4 grade A eggs
• 165 melted butter
• 185g caster sugar ( reduced )
• 1 tsp coffee emulco

(C)

• 200g toasted walnut ( chopped )

1. Preheat oven to 180c, blend A in a mixing bowl till well combined. Add in B & mix well. Add C & mix well.
2. Spoon batter into cupcake cups till 80% full & bake for 20-25 minutes till cooked.

How? Is't super easy? Hahahaa... try it. The texture is finer & nice.

What I had for today's dinner? YumYum.... "Spicy Trotter In Black Vinegar" from a cooking book I bought recently too "Mum's Delicacies" adapted by Amy Wong. 

It was my 1st attempt. The taste is super nice. Good feedbacks form friends. Heehee..... 
My grandma & hubby love it so much :D

• 1 trotter ( about 1.2kg, cut into pieces )
• 10 dried chilli ( soaked till soft )
• 100g smoked garlic
• 150g old ginger ( sliced, scalded & drained )

Seasoning :

• 450ml black vinegar
• 200ml rice vinegar
• 100g palm sugar
• 1000-1200ml water

1. Scald trotter with hot water, drain & saute till fragrant. Add 1 tbsp sugar & stir-fry evenly. ( I stir-fry the gingers as well )
2. Add all ingredients & seasoning into a pot & bring to boil. Turn to medium heat & simmer till sauce thickens & trotters are tender. Add 3/4 tsp salt & serve.

Today, I had a great cooking & baking day! How about you?

TODAYS MENU

My kids & I are so happy that my grandma is here again. Hahaha... My grandma love my cooking so much :D Planning to cook something special & new for her to taste. Heehee...

This is my 1st dish I cooked for her " Simmered Chicken With Galangal & Ginger 南姜焖鸡 " from the cooking book Simmering Chicken.  

The taste was not so special... it's something like ginger chicken. The galangal taste is not very strong.
But it still taste nice :D Here's the recipe :

• 500g free range chicken ( cut into pieces )
• 20g galangal ( sliced )
• 30g old ginger ( sliced )
• 1 tsp chopped garlic
• 400ml water

Seasoning :

• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1/2 tsp sesame oil

1. Heat up 2 tbsp oil in a preheated wok to stir-fry galangal & old ginger over low heat until fragrant, add the chicken pieces & garlic, stirring constantly over high heat until the colour of the chicken pieces are changes.
2. Add water & seasoning, bring to boil. Covered, simmer over low heat for 15-20 minutes, or until chicken is cooked & the gravy is thick. Serve at once.

There will be more nice & new recipes to share with you all soon :D Stay tune ........

MY FAVOURITE

Hi, I am here again :D This week I am so hardworking, trying out new recipes from those cooking books I bought. The very 1st dish I would like to share is my farourite or maybe is your favourite too " Sweet & Sour Pork ". Normally those family with kids will order this dish from the restaurant when they have thier lunch or dinner. 

I remembered this was my 2nd attempt. The very very 1st was 13 years ago. Hahahaha..... 

Here you go the recipe :

• 250g pork fillet / pork belly
• 1 big onion ( wedged )
• 30g cucumber ( cut into triangles )
• 20g green capsicum ( cut into triangles )
• 30g yellow capsicum ( cut into triangles )
• 30g red capsicum ( cut into triangles )
• some cornstarch solutions ( for thickening )
• some tapioca flour ( for coating )

Sauce :

• 100g tomato sauce
• 50g chilli sauce
• 30g plum sauce
• 300ml water
• 4 tbsps sugar 

1. Tenderize the pork meat with mallet, then cut into small pieces. Season with marinade, keep aside.
2. Heat up oil, coat marinated pork pieces with tapioca flour, deep-fry in the hot oil at high heat until golden in colour & crispy. Dish out, drain well.
3. For the sauce, Mix tomato sauce, chilli sauce, plum sauce & water, cook over high heat. Add in sugar, stir well, continue cooking for 5 minutes until the sugar is completely dissolves.
4. Add in big onions, cucumbers & capsicums, toss well.
5. Thicken the sauce with some cornstarch solutions.
6. Lastly, add in fried pork pieces, stirring constantly over high heat until well combined. Dish up & serve.

Today, I cooked this for my dinner " Chicken Siyow " Wow, it taste so nice. My kids & hubby love it so much. Do try it. It was from my cooking book that I mentioned it before "Simmering Chicken ".

I am sure you will ask for another bowl of rice with this super yummy chicken. Hehehe.... Here you go the recipe :


Ingredients :

• 500g chicken ( cut into pieces )
• 3  blades kaffir lime leaf
• 4 nos bird's eye chillies
• 400ml water

Marinate :

• 20 shallots ( pounded )
• 5 bird's eye chillies ( pounded )
• 1 tbsp black peppercorn ( crushed )
• 1 tbsp coriander powder
• 2 tbsp tamarind paste
• 1 tbsp dark soy sauce
• 2 tbsp rice vinegar

Seasoning :

• 30g rock sugar
• 1 tsp salt
• 1 tsp chicken stock powder

1. Season chicken pieces with marinate, mix well. Keep in the refrigerator to marinate for 1 hour.
2. Transfer the marinated chicken in a wok / pot, add in water & rock sugar, bring to boil over high heat. Covered, allow to simmer over medium heat until chicken is cooked & the gravy is almost thick.
3. Add in bird's eye chillies & kaffir lime leaves, stir well, add seasoning to taste. Serve at once.

Hope you like it. Have A Nice Weekend :D

SORRY

Hi friends, I'm so sorry makes you keep waiting for the recipes that you are waiting for :P So,not much story here, I just jump in to the recipes. Heehee...... 
The very 1st I would like to share with you.... is "Simmered Chicken with Shallots" from Mum's Delicacies, adapted by Amy Wong.

•  1/2 kampung chicken ( about 600g, cut into chunks )
• 120g shallots
• 20g ginger slices
• 2 tbsp Shao-Xing wine
• minced 1 piece dreid tangerine peel ( about 2g, soaked & remove white portion) , 4 cloves garlic & 1 1/2 tbsp fermented salted black bean together.
• 3/4 sugar
• 1/2 tsp salt
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 150ml water

1. Deep-fry shallots slightly & remove from oil. Leave 2 tbsp of oil in the wok & saute minced ingredients till fragrant. Add in Shao-Xing wine & chicken, & stir fry till fragrant.
2. Add in seasoning, shallots & ginger slices. Cover with lid & simmer over medium heat for 10 minutes till sauce is almost absorbed & chicken is cooked.

Here's the second dish I cooked "Vegetarian Curry". Was my  1st attempt with my own recipe.

I'm not going to post the ingredients here, cause I din't used any special ingredients. Hahaa.... I used normal curry ingredients for example curry leaves, lemon grass, coconut milk, curry powder & chilli bow.

My friend told me, she added spices ( cintan manis & cintan putih ) I will try next time adding those species. I think it will taste more like Indian curry :D

Baking time........

Here's a Chocolate Brownies from the book I love "100 Desserts" 

What I had tried in those hotels, thier brownies texture are more firm & hard. But mine was like normal cake texture. I don't know where I went wrong, maybe the beating time? 

Hope I can find out the mistake I made.

Here's the recipe :

• 120g dark chocolate
• 2 eggs, at room temperature
• 120g brown sugar
• 90g melted butter
• 1/4 tsp salt
• 60g flour
• 1/2 cup chopped walnuts
• 1/2 tsp vanilla essence

1. Finely chop the dark chocolate. Melt over a pot of simmering water.
2. In a bowl, beat eggs & brown sugar with an electric mixer for about 8 minutes until thick.
3. Pour the melted chocolate into the egg mixture. Add melted butter & stir well. Stir in flour, salt & vanilla essence. Mix again. Lastly add walnuts & stir well.
4. Pour batter into 20cm square tray lined with baking paper. Bake in a preheated oven at 180c for about 40 minutes. Leave it to cool & cut into pieces. 

What is on my mine is... raisins.... You may add in some raisins. Kids sure love it. My 2 little kids finished the whole cakes in 2 days.I just manage to tried 1 slice. Hahahaa.....

Yesterday was Sunday, it was my rest day. But I'm so hardworking, I made breakfast for my kids "Mini Hotcakes" from my new baking book "No Bake Dessert Basics" adapted by Theresa Lai. I tried 1 portion, can make 11 mini hotcakes. They love it so much & request it for lunch again. Hahaa.... I said sure.... so Hotcakes for thier lunch again!

 Recipe time :

• 75g self raising flour
• 40g sugar ( reduced )
• 50ml milk
• 1 egg
• 15g melted butter

1. Beat egg & sugar in a mixing bowl until sugar dissolves, add melted butter & milk, mix well.
2. Sieve self raising flour into the mixture, fold in gently to form a smooth batter.
3. Grease a heated frying pan with a little oil.Drop small ladles of batter into the pan & cook over low heat till the hotcakes set & tiny bubbles expanded, turn over & cook the other side till golden brown. Repeat the process to use up the batter.
4. Serve with fresh fruits, butter, honey or syrup.

Something special for kids, there will be something special for me & my hubby. Hahahaa.... I made Dhall Cakes. Recipe from my dear aunty. If you interested, please click here.
I love this so much. Thank you my dear aunty for sharing this superb recipe :D