Soup Exploration ::: Chinese Ginseng Herbal Chicken Soup

This is one of the luxurious herbal soup as the ingredients used which are Ginseng which oozes the natural bitterness and by adding Red Dates and Wolfberries that it gives enough sweetness.


Ingredients
1 Free Range Chicken or 500g~1kg of Chicken Pieces
2 whole Ginseng Root
5 small Red Dates or 2 big Red Dates
2 tablespoons of Wolfberries
1 teaspoon Salt
2 liter Water (approx. varies for different soup pots)
1 teaspoon of Chicken Stock Powder (Optional)

Place all ingredients in a soup pot and bring to a boil. Reduce heat and simmer for 2 hours. Serve it hot.

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Some Extra Tips Below:
- Rinse all the herbs to remove dust and dirt.
- Dried Ginseng Roots are best soak in water for 24hours to ensure total rehydration before cooking them.
- Fill water at least an inch or half and inch above the ingredients.
- Do not put too much Red Dates or Wolfberries as it will overpower the Ginseng aroma and taste.


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Broccoli with Egg Gravy (Wat Tan a.k.a. 滑蛋)

Ingredients
1 tablespoon Vegetable Oil
1 head diced Garlic
2 florets Broccoli
1 tablespoon of Filtered Water
125ml Filtered Water (Optional: Chicken Stock, Vegetable Stock)
1 teaspoon Corn Flour
0.5 teaspoon Salt
0.5 teaspoon Sugar
1 teaspoon Worcester Sauce
1 teaspoon Fish Sauce
2 teaspoons Shaoxin Wine
Dash of White Pepper
1 beaten whole egg (Optional: 1 whole Egg White only)

Part 1: Heat pan then add Vegetable Oil. Pick up the pan and carefully swirl it to coat the bottom and sides. Add the Garlic and stir them until fragrant. Add Broccoli and 1 tablespoon of Filtered Water, cover and cook. Stir-fry until the broccoli is bright colored or until cooked. Dish the cooked broccoli into the serving plate, if possible leave the cooked garlic in the pan.

Part 2: Using the same pan. Pour in the mixed Filtered Water & Corn Flour, bring it to a simmer. Add all the seasoning (Salt, Sugar, Worcester Sauce, Fish Sauce, Shaoxin Wine, White Pepper), stir and let it simmer down.

Lastly, remove pan from heat and slowly drizzle in beaten egg, stirring gently with a fork in a clockwise motion. Pour egg gravy over Broccoli.

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Below are my creations of varieties hopefully it'll inspire you. Hope you all will love this recipe.

Broccoli, Wolf-berries with Egg Gravy
1 tablespoon dried Wolf-berries

Add into Part 2 before adding all the seasoning.

Broccoli, Carrots with Egg Gravy
1 handful of sliced Carrot

Add into Part 1 together with the Broccoli.


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Sliced Fish (Red Garoupa) with Ginger Recipe

We had a lot Old Ginger left in our kitchen. Looked back on what fish dishes and decided we would try sliced fish with Ginger. Red Garoupa was used as deary loves Garoupa.

Was wondering how to describe the way we prepared our Old Ginger and stumbled over this interesting informative page, click here. It mentioned a few types of preparation style: Planks, Matchsticks, Minced, Grated.


Fragrance Fried Garlic Ingredients
100g sliced Old Ginger (thin Matchsticks)
4 tablespoons of Sesame Oil

Heat Sesame Oil. Fry the thinly sliced Old Ginger until Golden Brown. Remove and set aside. Use the remaining Sesame Oil to fry sliced fish with Ginger.

Other Ingredients
300g sliced fish (Optional Choice: Red Garoupa)
2 tablespoons Fish Sauce
1 teaspoon Soy Sauce
1 teaspoon Oyster Sauce
1 teaspoon Rice Wine
80ml Water
1 teaspoon Corn Flour (Optional. If you prefer thick sauce pre-mix it with the Water)
1 teaspoon Sugar
Dash of White Pepper
few 1" long Spring Onion
Sliced Chili (Optional)

While the remaining sesame oil is still hot, pour in the sliced fish and let it lightly cook on both sides.

Add in Fish Sauce, Soy Sauce, Oyster Sauce, Rice Wine, Sugar, White Pepper and stir fry.

Finally add in the sliced Chili and Spring Onion for a quickly toss to mix evenly.

Top the dish with the Fragrance Fried Garlic and served.


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Melty Pineapple Tarts / Balls / Golf Balls Recipe

This year we tried another version of Pineapple Tart. The Melty Pineapple Tart!


Ingredients for approx 100 balls
1kg Pineapple Paste
360g Salted Butter
110g Condensed Milk
510g All Purpose Flour
80g Full Cream Milk Powder
2 Egg Yolks

Egg Wash : 1 egg yolk

Step 1 For convenience on the assemble part. Shape the Pineapple Jam and layer them with plastic for easier removal. (10g each)
Step 2 Cream Butter and Condensed Milk until fluffy, add in the Egg Yolks one by one and whisk until smooth.
Step 3 Sift the All Purpose Flour. Add in to the fluffed mixture part by part. Slowly a not sticky dough will form.
Step 4 Roll Dough into ball (10g each)
Step 5 Use both palms to flatten a dough. Place a rolled pineapple paste in the middle. Gently bring the edges of the dough together and seal at the end leaving no sight of any Pineapple Paste. To ensure the shape is round, roll it in between your palms to shape it nicely into a ball. Repeat until all done.
Step 6 Pre-heat the oven to 165°C.
Step 7 Apply egg wash with a brush.
Step 8 Bake for approx 23 to 25 mins. Until slightly golden brown then remove from oven.
Step 9 Lastly, ensure that it is totally cool before storing it in a air tight container.


HAVE FUN & ENJOY!!!!!!


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Shanghai Mooncake 上海月饼 Recipe (includes different varieties ideas)

Time pass by so quickly that it's this year where I have set a goal to check Shanghai mooncake off my exploration list. Since Chinese Mid-Autumn Festival a.k.a Mooncake Festival only comes once a year, it's definitely the time to start experimenting!

This recipe yields 12, 105g Mooncakes
This recipe yields 24, 48g Mooncakes



Mooncake Dough, Salted Egg Yolk & Glaze

Dough Ingredients
300g Plain Flour
40g Custard Powder
1 teaspoon Baking Powder
1/4 teaspoon Salt
80g Icing Sugar
1 Egg, lightly beaten
150g Unsalted Butter
1/2 teaspoon Vanilla Extract

1. Sift the flour with the baking powder, custard powder, salt, and icing sugar into a mixing bowl.
2. Cut in the unsalted butter, rub in till resembles bread crumbs.
3. Make a well in the centre and add in the lightly beaten egg, combine into a soft dough without kneading it. Let it rest for 30 minutes.
4. Divide the dough into portions.
Full size 105g mooncake each dough portion of 55g.
Mini 48g mooncake each dough portion of 25g. Roll into balls.


Various Decoration Ingredients o differentiate the type of Shanghai Mooncake 上海月饼
Pumpkin Seeds
Almond Flakes
Black Sesame Seeds
White Sesame Seeds
Walnuts


Paste
Golden Lotus Paste Golden Lotus Shanghai Mooncake 上海月饼
Red Bean Paste Red Bean Shanghai Mooncake 上海月饼
Low Sugar Lotus Paste Low Sugar Lotus Mooncake 上海月饼


Glaze Ingredients
1 Egg

Lightly beaten then pour it through a sift then set aside.


Salted Egg Yolk Ingredients
Salted Egg Yolk
Drizzle of Chinese Cooking Wine
Drizzle of Sesame Oil

Remove salted egg yolk whites and place the Salted Egg Yolk in a plate add Chinese Cooking Wine & Sesame Oil. Coat well and put in the steamer to steam for 5mins and leave it to cool.


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Below is my creations: All here to share! Will update more soon and hopefully add on the step by step guide photos. Below are the experimented best weight of paste & other required ingredients.

Plain Paste Shanghai Mooncake 上海月饼
Full size 105g mooncake each Total 600g; per mooncake 50g Paste
Full size 105g mooncake each Total 36g; per mooncake 3g Lightly Toasted Melon Seeds
Mini 48g mooncake each Total 552g; per mooncake 23g Paste
Mini 48g mooncake each Total 24g; per mooncake 1g Lightly Toasted Melon Seeds

1. Use a rolling pin and roll the Mooncake Dough flat.
2. Next Roll the paste into a ball.
3. Place the paste in the middle of the rolled Mooncake Dough and wrap the paste evenly with the Mooncake Dough.
4. Wrap in the filling and shape into a dome.
5. Arrange them on a silicon mat.
6. Decorate with some sesame seeds or nuts.
7. Bake in preheated oven (top bottom mode) at 180°C for 10mins.
7. Let it rest and cool for 5mins.
8. Glaze the mooncakes with a soft brush.
9. Bake for another 25 to 30 mins at 175°C.
10. Leave mooncakes to cool and serve or store in air tight container.

Single Yolk Shanghai Mooncake 上海月饼
Full size 105g mooncake each Total 420g; per mooncake 35g Paste
Full size 105g mooncake each Total 24g; per mooncake 2g Lightly Toasted Melon Seeds
Total 12; per mooncake 1 steamed Salted Egg Yolks

1. Use a rolling pin and roll the Mooncake Dough flat.
2. Next Roll the paste into a ball create a well big enough to fit the Salted Egg Yolks and wrap the paste around it evenly.
3. Place the paste in the middle of the rolled Mooncake Dough and wrap the paste evenly with the Mooncake Dough.
4. Wrap in the filling and shape into a dome.
5. Arrange them on a silicon mat.
6. Decorate with some sesame seeds or nuts.
7. Bake in preheated oven (top bottom mode) at 180°C for 10mins.
7. Let it rest and cool for 5mins.
8. Glaze the mooncakes with a soft brush.
9. Bake for another 25 to 30 mins at 175°C.
10. Leave mooncakes to cool and serve or store in air tight container.


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Foochew Chinese Red Wine Chicken with Mee Sua (红糟酒面线) Recipe

Serving for 2

Ingredients
2 tablespoons of Sesame Oil
50g of sliced Old Ginger
300g Chicken
500ml of Foochew Red Glutinous Rice Wine 红糟酒
1 tablespoons of Foochew Red Glutinous Rice Wine 红糟酒 Residual (Optional)
500ml of Water
50g of sliced Shiitake Mushrooms
50g of sliced Black Fungus

1. Heat pan on medium high heat and fry Old Ginger until fragrant.
2. Place the Chicken and top with Foochew Red Glutinous Rice Wine 红糟酒 Residual.Pan dry until fragrant, then add in Water, Foochew Red Glutinous Rice Wine 红糟酒 and mix well.
3. Cover & bring it to a boil then simmer for 40mins.
4. Add in the Shiitake Mushrooms & Black Fungus, continue simmering for 5mins.
5. Serve hot with Mee Sua.

Recipe of homemade Foochew Red Glutinous Rice Wine 红糟酒

Recipe of Dry Foochew Chinese Red Wine Chicken Recipe

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Dry Foochew Chinese Red Wine Chicken Recipe

Serving for 2

Ingredients
2 tablespoons of Sesame Oil
30g of sliced Old Ginger
300g Chicken
3 tablespoons of Foochew Red Glutinous Rice Wine 红糟酒 Residual
50ml of Water
50g of sliced Shiitake Mushrooms
50g of sliced Black Fungus

1. Heat pan on medium high heat and fry Old Ginger until fragrant.

2. Place the Chicken and top with Foochew Red Glutinous Rice Wine 红糟酒 Residual.Pan dry until fragant, then add in Water and mix well.

3. Cover & let it simmer for 25mins.
4. Add in the Shiitake Mushrooms & Black Fungus, continue simmering for 5mins.
5. Serve hot with Rice.

Recipe of homemade Foochew Red Glutinous Rice Wine 红糟酒




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Hakka Mei Cai Kou Rou 梅菜扣肉 (Pork Belly with Preserved Vegetables) Recipe

Here's a very presentable, stunning dish that you can make to impress your loved ones who are fans of Pork or Salted Vegetables!

My first attempt I tried simmering the pork but it ended up drying out. Deary is impressed with this second attempt, though - he said it tasted perfect! There are so many versions all with or without different ingredients out there; The below is what I've come out with after studying a few recipes and adjusting based on my experience. Do give it a try, and hope you like it too!


Recipe for 4-5 portions
Pork Marinate Ingredients
600g to 650g sliced Pork Belly
3 tablespoons of Dark Soya Sauce
5 tablespoons of Light Soya Sauce
2 tablespoons of Sugar
1 tablespoon of Shao Xing Wine (Cooking Wine)
1 teaspoon of Five Spice Powder

1. Rinse and dry the Pork Belly and slice into 1cm thick slices.
2. Mix and combine the marinade.
3. Arrange the meat in a ziplock bag pour in the marinade.
4. Put it in the fridge to marinate overnight or at least for 30mins over the counter.

Mei Cai 梅菜 base Ingredients
300g Sweet Mei Cai 梅菜 (Sweet Preserved Green Mustard)
150g Salted Mei Cai 梅菜 (Drained weight, packed weight 200g)
3 tablespoons Vegetable Oil
8 cloves of diced Garlic

1. Rinse the Mei Cai under running water for about 10 minutes.
2. Soak the Mei Cai for at least 6 hours, rinsing and changing water every 2 hours.
3. Diced the Salted Mei Cai. Slice the Sweet Mei Cai into 1.5cm strips. Squeeze them dry.
4. Heat up a wok, add oil and diced Garlic and pan fry the mei cai over low heat until it is dry and slightly brown and releases its' fragrance/aroma.

Assembling / Plating / Presentation next:

1. When the Mei Cai is cooked, place it in a deep steaming plate or bowl, evenly flattening it.
2. Arrange the marinated sliced Pork Belly on top of the Mei Cai (as shown).
3. Pour all the marinade over the Pork Belly.
4. Put it in a steamer and steam for 2 hours or until meat is tender.
5. Remove from heat and serve hot.

It's delicious!


Enjoy~

Notes:
- The preparation of the Mei Cai is critical from soaking to changing water to rinsing. This is to get rid of the saltiness of the Mei Cai and the sands/dirt it might carry. Taste a small portion to make sure it is not salty.
- Sweet & Salted Mei Cai can be adjusted to your liking.
- If you're adding Yam in between the Pork, ensure it is thinly sliced so it would not overpower this dish.
- If you're changing this recipe to simmer (over rice or in slow cooker), add 1 Litre of chicken or pork broth and let it simmer over low heat for 2 hours.

Varieties that we have created:
1. Hakka Mei Cai Kou Rou with Yam 梅菜芋头扣肉 (Preserved Vegetables with Pork Belly & Yam)
This version is very popular. Just add 5mm thin slices of yam in between the pork, however double the base marinade. We'll make this one day when we have guests that will help us eat as we're not big fans of yam.

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Foochew Red Glutinous Rice Wine 红糟酒

When I'm young every birthday, my family will have a simple homecook dinner Red Wine Chicken Soup with Mee Sua and an egg. That's my family tradition but it kind of discountinued...

I am missing a good bowl of Red Wine Chicken Soup with Mee Sua! The another dish that this can be made with this is Dry Red Wine Chicken that goes with rice. Since it is hard to find, time for me to brew some at home.


Yields:
1L of Foochew Red Glutinous Rice Wine
960g Foochew Red Glutinous Rice Wine Residue

Ingredients
1kg Glutinous Rice
2 pieces Wine Biscuits
1 cup Water (Distilled or Cooled-Boiled)
200g Red Rice Bran

1. Wash and soak glutinous rice preferably overnight or at least 3 hours, completely submerged in water.
2. Drain the water and cook the glutinous rice in a rice cooker.
3. When the rice is cooked, loosen and spread the rice out to cool completely.

4. Dry-blend the wine cakes and the red yeast rice and pour the powder into a big bowl.

5. Take handful of the cooled glutinous rice and coat it with the powder. Put the powder-coated glutinous rice into a big glass container.Repeat until all the glutinous rice are used up

6. Use water to rinse any remaining glutinous rice or powder from working bowls and pour into the glass container

7. Place a clean thin cloth in between the cover and cap. Always keep the cap loose.
   During the fermentation process, the red rice mixture will start to float upwards causing 'boiling' bubbles and these form the essential Ang Chew. This stage will happen between 24 to 48 hours and will last for another few days. At this stage, it is important to stir the mixture at least twice a day to avoid overflowing or use only half a jar/container. During this process, the red rice mixture will separate from the liquid and stay afloat. The mixture will then stabilise and red rice will slowly sink back towards the bottom of jar.
8. Set aside glass container in a cool dark place for 7 days for the fermentation to continue.
9. On the 7th day, stir mixture in container then replace the cover, again loosely
10. Set aside for another 23 days (30th day) and it is time to harvest the wine and the residue.
11. The whole content will then be filtered with a piece of clean cloth hanged and allowing it to drip or place a piece of cloth on a strainer. Pour the whole jar content onto the cloth and strain it overnight. Or you can assist to squeeze out to speed up the process and avoid leaving it out to strain overnight.
12. Store in fridge.

Enjoy brewing yours~!

Recipe coming up soon: Red Wine Chicken Soup with Mee Sua
Recipe coming up soon: Dry Red Wine Chicken


Notes:
- Best using aluminium bowl to cool the glutinous rice as they do not retain heat.
- If any globs of rice fall on the floor or table, leave it and throw away when done. Do not pick it up and rinse and put it in the container. Bacteria picked up can ruin the wine.
- It is imperative not to screw on the container's cap tight, as the fermenting process produces a lot of gas.
- The wine cakes affect the taste of the wine significantly. Experiment with vendors until you get a taste you like, then stick to them like white on rice (or in this case red on rice). The Honey Wine Cake that we've use in this trial was told it will make the wine sweeter.
- It is normal to see mouldy substance on top of the red rice mixture at the early stages especially during the 24 -48 hours as fermentation is only beginning. Stir the mixture if you see this as alcohol will kill the mouldy substance off and hence making it negligible. But if mouldy substance is seen floating on the Ang Chew, it is a goner.Water vapour is also normal at the early stages.
- All utensils must be clean and dry.
- Beer bottles should be washed and dried. Then a little Ang Chew was poured into each bottle and thrown away. Then filled each bottle. This way the Ang Chew will last longer.
- The lees or the residues is the Ang Chow, which can be kept for various cooking purposes and of course to make the famous Foochow preserved vegetable Chow Chai.


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Homemade Pork Bakkwa a.k.a. Chinese Pork Jerky Recipe

At last the Chinese New Year Cookies marathon is over for me. Now it's time to catch up with this homemade bakkwa that every home chef had cooked up for their CNY home celebration.


Recipe for 8 pieces of Bakkwa
Approximate final product weight: ~400g

Ingredients
550g minced Pork (balance of fatty and lean)
100g Brown Sugar
1 tablespoon Light Soy Sauce
1 tablespoon Oyster Sauce
1 tablespoon Shaoxing Rice Wine / Cognac / Rose Wine
0.5 tablespoon Fish Sauce
1 teaspoon Dark Soy Sauce
0.25 teaspoon Five Spice Powder
0.5 teaspoon Salt
few drops of Red Coloring (Optional)
Honey (for Honey glazing)

1. Mix and combine all the ingredients except for Honey. Please it in the fridge overnight.
2. Pre-heat oven to 130°C fan mode.
3. Roll approx 100g the marinated thin pork in to squares using plastic. Arrange them on silicon mat or baking paper or parchment paper. Bake for 13 mins.
4. Increase the oven tempreture to 200°C top grill mode.
5. Flip the meat over and brush with Honey glaze. Put back oven 4 inches away from the grill and grill for 10mins or until golden brown with slight burnt. Repeat for the other side.
6. Remove from oven and let it cool before serving.

Enjoy~

Notes:
- If not consumed within a day, using an air tight container it can be stored in fridge for up to 1 month.
- Keep meat to fat ratio around 85% : 15%.. Or fattier for more succulent, and better flavor Bak Kwa..
- Can use pork belly, shoulder, collar, cheek, etc was told ratio is more important.. Beauty of homemade can be adjusted to our own liking.

Varieties that we have created:
1. Hickory Smoke Pork Bakkwa a.k.a. Hickory Smoke Chinese Pork Jerky
Just add additional 1 teaspoon of Hickory Smoke Liquid

2. Almond Pork Bakkwa a.k.a. Almond Chinese Pork Jerky
Just add additional sprinkle sliced Almond on top of bakkwa before applying the last honey glaze before grilling.

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Almond Cookies Recipe Compilation

This round experimenting different types of almond cookies recipe that is short listed from the web, here is our compilation and our honest review on each recipe we tried.

Almond Cookie Recipe I


200g All-Purpose Flour
200g Ground Almond Powder
80g Icing Sugar
1 teaspoon Baking Soda
0.5 teaspoon Baking Powder
0.5 teaspoon Salt
138g Vegetable Oil.
1 teaspooon of Vanilla Extract

Egg Wash: 1 yolk + 1 tablespoon milk
Topping: Diced Almonds / Almond Flakes / Half Almond

Sift all dry ingredients then make a well and pour the Vegetable Oil in and mix well. Cut or roll into 1cm thick shapes. Arrange on baking tray, brush on egg wash and decorate with any almond toppings. Pre-heat the oven to 160°C. Bake for 10mins to 20mins (varies depending on cookie size) or until slightly light brown.

Let it cool and store in airtight container. ENJOY!!!!!!

Lesson learnt and honest review:
- The dough is crumbly and a little hard to handle.
- Texture and flavour of the cookie has more distinct almond flavour with slight hint of salt.


Almond Cookie Recipe II

220g Shortening
110g Icing Sugar (powdered sugar)
1 teaspooon of Vanilla Extract (Best to use Almond Extract)
0.4 teaspoon Salt
130g Corn Starch
200g All Purpose Flour
100g Diced Almonds (Lightly Toasted)

Sift all dry ingredients and set aside. Mix Shortening, Icing Sugar, Salt, Vanilla Extract until smooth. Add in Dry ingredients including the Diced almonds and mix until well incorporated. Cut or roll into 1cm thick shapes and arrange on baking tray. Bake for 10mins to 20mins (varies depending on cookie size) or until slightly light brown.

Let it cool and store in airtight container. ENJOY!!!!!!

Lesson learnt and honest review:
- The dough is soft and easy handle.
- Flavour of the cookie has needs to be boosted with Almond Extract. Texture of the cookie is can be discribe as more close to melt in the mouth type of cookie.


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Hainanese Style Stir-fry Leftover Roast Pork Belly

Since Chef Tim is on his learning journey of making Crackling Roast Pork Belly, I've to come out with a way of handling the leftover Roast Pork Belly.

I was shown by mother-in-grace only once with her agak-agak a.k.a. approximation method of cooking which is not really my style. Failed once previously. However, this time around I pass! Better keep this as a record for my future reference.


Recipe for 2

Ingredients
1 tablespoon Vegetable Oil
3 cloves of Garlic, chopped
2 Shallots, chopped
0.25 tablespoon Sugar
250g leftover Roast Pork Belly, sliced thinly
1 tablepsoon Honey
50ml Chinese Rice Wine
0.5 tablespoon Light Soy Sauce
0.5 tablespoon Dark Soy Sauce
1 Red Chilli, sliced

Heat the pan and Oil to a high tempreture. Throw in the Garlic, Shallots, Sugar and stir fry until you notice slight caramelization. Toss in the Roast Pork Belly and give it a stir. Pour in the Honey, Chinese Rice Wine, Light Soy Sauce, Dark Soy Sauce. Toss frequently to get all the Roast Pork Belly coated. When the sauce is almost caramelized on to the Roast Pork Belly add in the Red Chilli.

Serve immediately. If not don't worry it still taste good when it's cool. So you can stir this up and work with the other dishes.

Enjoy~!!!


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Stir Fry Thai Chilli Potato Luncheon Meat Sausage Recipe

This is one lazy dish that everyone can cook!


4 serving of Salad

Ingredients
2 tablespoon of Vegetable Oil
1 large Washed Potato, cubed
2 Sausages, cubed
1 slice of Luncheon Meat, cubed
2 tablespoons of Thai Chilli Sauce (can replace with Tomato Ketchup)

Heat Oil in a non-stick pan and fry Potatoes until the have slight golden brown crust. Add in the Sausages and Luncheon Meat. Toast it on and off to let it evenly cook. When it's almost done, pour in the Thai Chilli Sauce stir fry it and let it thicken up.

Enjoy~!!!

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Breakfast Exploration ::: Kaya Butter Toast Set Recipe

Somehow, this is a traditional breakfast that we have been having since we were kids.


Recipe for 2

Soft Boiled Eggs
Ingredients
4 Eggs

Bring a pot of water. Place the Eggs in. Turn off the heat and leave the Eggs in for 7 minutes.


Crispy Kaya Butter Toast
Ingredients
4 Slices of Bread
Butter
Kaya

Preheat the oven at 160°C. Place the sliced bread lined up on a tray and let it bake until slightly golden. Remove from oven and spread thin layer of kaya on both slices of toasts. Then place thin slices of Butter on top of the toast then place the other half of the toast on top.


Mocha
Ingredients
2 Nespresso Capsules
1 teaspoon of Hershey Dark Chocolate Syrup

Pour 1/2 teaspoon of Hershey Dark Chocolate Syrup in to each cup. Pour in the warm formed milk. Then add the Nespresso (40ml). Stir and it is ready to be savor.


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Steam Broccoli and Shiitake Mushroom Recipe

It's a myth or it might be scientifically proven thatsteam vege will retain all the nutritional value. So, here we are trying out steam vegetables. It's tricky to not over steam if not it'll be too soft and turn yellowish green.


Ingredients
1 Broccoli (cut to bite size, stem slice thinly.)
4 cloves of Garclic (thinly sliced)
4 big Fresh Shiitake Mushroom or 6-8 small Fresh Shiitake Mushroom

Arrange broccoli, sprinkle the Garlick and shiitake mushrooms in a steaming plate and put in the steamer to steam for no longer then 15mins.

Sauce Ingredients
1 tablespoon Oyster Sauce
1 tablespoon Soy Sauce
1 teaspoon Sesame Oil
Cornstarch Slurry (Stir up 1 tsp Cornflour + 1/2 cup Water)
pepper to taste

Place Oyster Sauce, Soy Sauce, Sesame Oil in a sauce pan when it start bubbling add in the Cornstarch Slurry and let it simmer not forgetting to occasionally stirring it. Off the fire when it is slightly thicken.

When the Brocolli and Shiitake Mushroom are done steaming, pour the sauce over and serve!

Enjoy~!!!

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Steamed White Pomfret Fish Restaurant Style/清蒸 Recipe

Weekend is here!!! Was lucky there was this beautiful fish at the market fish stall this morning. Been told by my friends in office to steam only fresh fish from market. So I did try it out today and it is awesome!


Ingredients:::
300g-400g White Pomfret

Sauce Ingredients:
2 tablespoons Light Soy Sauce
2 tablespoons Rice Wine
1/4 Sugar
Dash of white pepper powder
Drizzle of Shallot Oil

Garnish Ingredients:
Ginger, garlic & chili strips for garnishing depending what is in your fridge! =P

1. Clean, gently rinse and Pat dry with kitchen towel White Pomfret.
2. Measure and mix all the Light Soy Sauce, Rice Wine, Sesame Oil, Sugar, White Pepper. Keep stirring until the sugar melt.
3. Pour the sauce mixture all over the fish and steam for 12-15mins.
5. Place the garnishes on top of the Cod Fish, drizzle some Shallot Oil. This dish is spot on when it's served when just out of the steamer.


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Kung Pao Chicken recipe

Lovely quick, flavorful and easy stir-fry.


Marination Ingredients
2 cubed Boneless Thigh Chicken
0.5 tablespoon Corn Starch
0.5 tablespoon Soy Sauce
0.5 tablespoon Hua Diao Jiu
0.5 tablespoon Dark Soy Sauce
1 teaspoon of Sugar

Marinate the chicken with all the above ingredients for at least 30mins over the counter.

Other Ingredients
2 tablespoons of Vegetable Oil
10 whole Dry Chilli (Mild) - Halfed & Pre-soaked until soft.
1 whole sliced Yellow Onion
4 cloves of Garlic
3 inches Old Ginger
Hand full of Spring Onion
Salt & Pepper to taste


1. Heat Vegetable Oil in wok.
2. Add in Dry Chilli and stir fry until fragrant.
3. Next add in Yellow Onions and stir fry until they are slightly caramelize.
4. Add in Ginger and Garlic and stir fry until fragrant.
5. Pour in the Marinated Chicken and the sauce and stir fry until the meat is cooked.
6. Salt & Pepper to taste. Off the fire, add in the Spring Onion, give it a toss and serve hot.


Enjoy~!!!

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