Fried Seafood Roll
Easy peasy finger food.
Similar to Ngoh Hsiang but this dish does not include 5 spice powder. Must serve while it's hot if not, the beancurd skin will turn soggy and not crispy.
INGREDIENTS:
1 pkt of bean skin (sold in supermarkets)
1 pkt of fish paste with chopped chilli and parsley (sold in supermarkets)
250 gms of fresh prawn (shells removed)
Carrot/water chestnut (diced) - optional
1 teaspoon of light soy sauce
Pepper
Sesame Oil
DIRECTIONS:
- Take about 6-7 pieces and dice the prawn into large pieces. (for crunchier texture)
- Take the remaining of the prawns and flatten them by using the side of a cleaver to form prawn paste.
- Mix the prawn paste, carrot (optional) and fish paste with pepper and sesame oil.
- Place a tablespoon of the mixed paste onto the bean skin.
- Roll the skin twice and cut.
- Put some paste on the bean skin to prevent the roll from opening during frying.
- Gently press on the paste to distribute evenly on the roll.
- Press on the ends of the skin to seal the openings.
- Deep fry for 5-8 minutes in high fire.
- Serve with Maggi Chilli Sauce.
Labels: seafood
Ikan Kecap (chinese version)
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You can use any type of fish but i preferred leather jacket fish since it's more meaty with less bones. Childfriendly!!
INGREDIENTS:
Leather jacket fish
1 teaspoon of ginger (sliced)
1 teaspoon of garlic (sliced)
2 tablespoons of light soy sauce
1 tablespoon dark soy sauce
Dash of sugar
Oil
Half cup of water
DIRECTIONS:
- Put some cuts on the fish.
- Mix soy sauce, dark soy sauce, sugar and some water in a bowl.
- Heat 2 tablespoon of oil.
- Sautee the ginger and garlic on high fire.
- Add in the sauce and put in the fish. Small fire.
Labels: seafood
Old Cucumber Soup
Old Cucumber Soup is a delicious and healthy clear soup which is also very easy to prepare. Good for those heaty days. Wolfberry fruits and red dates have their own medicinal benefits, so don't worry about overconsuming. See below for the write up.
INGREDIENTS:
300g of minced chicken
1 medium size old cucumber
4 red dates (hong zao) -can easily get from NTUC or sinsei shop
A handful of wolfberries (goji) - can easily get from NTUC or sinsei shop
Chicken cube stock
Soy sauce
Sesame oil
Pepper
DIRECTIONS:
- Wash the skin of the old cucumber thoroughly and cut into slices.
- Dig the seeds out with a tablespoon, leaving a hole in all slices.
- Soak the wolfberries and red dates in hot water for 5 minutes.
- Marinate the minced chicken with soy sauce, pepper and sesame oil.
- Fill the cucumber with minced chicken.
- Put in the cucumber in a pot of boiling water, slowly making sure the filling doesn’t drop out.
- Add in the chicken cube stock and let it boil for a further 5 minutes.
- Add in the wolfberries and red dates and boil another 5 minutes before switching off the fire.
Wolfberry fruits are used in many herbal formulas to maintain overall health when suffering from chronic conditions, such as weariness of the loins and legs, dizziness and ringing in the ear, visual degeneration, headaches, insomnia, chronic liver diseases, diabetes, tuberculosis, and hypertension.
Red dates are sweet, neutral, tonifies the spleen, benefits the stomach, nourishes nutritive qi moistens dryness, calms the spirit and harmonizes the harsh characteristics of other herbs.
Labels: soup
Ondeh Ondeh Munah
*Recipe courtesy of RYNZ
It's called ONDEH ONDEH MUNAH..named aft my mum in law when i learnt the crash course frm her recently...
INGREDIENTS:
glutinious flour
water
essence colouring (usually it's green, others can also)
Gula melaka (diced)
Coconut (steam it first)
DIRECTIONS:
- Pour in glutinious flour, water and essence colouring and mix to form a dough (texture should not too hard or too soft)
- Pinch a bit of the dough and roll with your palm into a circle shape
- Press the centre and put a piece of gula melaka
- Boil a pot of water with salt (salt water to give some taste to the plain ondeh)
- Add the ondeh ondeh till it risen to the surface and then mixed with the coconut
- ready to serve
* Option - You can also steam it as an alternative
Labels: others
Cajun Chicken Steak with Mushroom Sauce Pasta
Alternative, you can opt out for a sauceless pasta and put the Campbell Mushroom soup as the gravy for the chicken chop.INGREDIENTS:
3 pieces of chicken breast (skin removed)
2 medium potato
Brocooli
Carrot
2 cups of spiral pasta
Half can of Campbell Mushroom Soup
McCormick Cajun Spice
Chilli Powder
Salt
Black Pepper
Margarine
DIRECTIONS:
- Make some cut on both sides of the chicken breast
- Marinate the chicken breast with cajun spice, chilli powder, salt and black pepper. Set it aside for at least 1 hour
- Steam the potato and vegetables separately.
- Put some magarine in the vegetables on a separate bowl. Put aside.
- Mash the potato with some margarine, salt and pepper.
- Cook the pasta with some oil and salt.
- Once pasta is cooked, add in Campbell Mushroom Soup and pepper. Switch off fire once gravy thicken.
- Pan fry the chicken breast with some margarine for 15 minutes.
Labels: chicken
Cereal Butter Prawn
Spicy and crunchy bits ... simply superlicious !!
INGREDIENTS:
(3-4 servings)
20 Grey / Tiger Prawns (estimate)
1 tablespoon of Margarine
2 cloves of Garlic (finely chopped)
Curry Leaves
Chili Padi
1 tablespoon of sugar (can also use brown sugar)
Cereal (Nestle Original Nestum)
DIRECTIONS:
- Marinate prawns with tumeric powder n salt
- Heat wok with margarine. Stir fry the prawns till crispy and set aside.
- Heat another spoon of margarine and sautee the chopped garlic.
- Throw in curry leaves and chili padi. Fry till fragrance.
- Add in cereal (up to u how much u wanna pour in) and sugar. Stir evenly. Off the flame.
- Last, add in prawns. Stir evenly.
Labels: seafood
Tow Suan
Quick & simple dessert which can be ready in 10 mins! No kidding!
INGREDIENTS:
Half packet of split green beans/mung beans (Soak the split beans overnight or at least 1 hour in cold tap water)
2 fried dough (cut into slices)
1 stalk of pandan leaves (tie into a knot after washing)
Sugar/orange sugar (up to you if you want to add for colour)
Potato starch (add water)
Mung beans soaked overnight
Fried dough
DIRECTIONS:
- Boil a pot of water (3/4 full)
- Add pandan leave
- Add sugar to taste (up to yr estimation, usually sweeter will taste better)
- Once you are satisfied with the sweetness, add in the potato starch to thicken the waterGreen beans
- Steam the split green beans until soft (not mashy)
- Add in the cooked split green bean into the thicken gravy
- Stir and switch off fire
Labels: others
Prosperity Mushroom
A quick, simple and healthy dish for anyday anytime! NO oil or deep frying involved!!
INGREDIENTS:
(3-4 servings)
Filling
8-10 shitake mushrooms (cleaned & stem cut)
10-15 pieces of medium sized prawns (peeled & minced)
Half piece of beancurd - choose those suitable for steaming (minced)
2 tablespoons of carrot - can be substituted with other vegetables like water chestnut (diced)
2 tablespoon of red chilli - can be placed on top or mixed into filling (diced)
Half cube of Knorr chicken stock (dissolve in hot water)
OPTIONAL* - 1 egg
SEASONING:
1 teaspoon of sesame oil - optional*
1 tablespoon of corn flour
2 tablespoon of light soy sauce
dash of pepper
DIRECTIONS:
- Soak and drain the shitake mushrooms, cut the stem and gently press on the mushrooms to remove the excess water.
- Mix the minced prawn, diced carrot and minced beancurd into a bowl and add the seasoning.
- Use a tablespoon to scoop the filling onto the top of the shitake mushroom. Use your hand to push in any excess filling and make sure the filling doesn't overflow.
- Put the mushrooms on the plate and steam it for at least 15 mins, medium fire.
* OPTIONAL (A) - Add a beaten egg (with some soy sauce) on plate before placing the mushrooms.
*OPTIONAL (B) - Add the dissolved chicken stock on the plate (NOT TOO MUCH WATER). Put some broccoli in between the mushrooms before steaming it.
Labels: others
Chicken Baked Rice (Asian style)
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Definitely will make you eat more...very appetising and filling!
INGREDIENTS:
(2 servings)
1 medium size potato (sliced)
1/2 piece of Chicken breast (sliced)
2 hotdog (sliced)
1.5 cups of cooked rice
1/4 cup of frozen vegetables
Prego cheese & herb sauce
Mozzarella cheese
Cheddar cheese - optional
Salt
Pepper
DIRECTIONS:
- Marinate the chicken with salt and pepper
- Cook the potato, chicken, hotdogs, frozen vegetables SEPARATELY
- After cooking the sliced chicken, put in 4 tablespoon of Prego Cheese & Herb sauce.- Switch off the fire once sauce thicken
- Place the rice on a casserole plate
- Follow by the frozen vegetables
- Add in hotdogs- Put in the sliced chicken and sauce
- Add the sliced potatoes
- Place some cheddar cheese and sprinkle the top with mozzarella cheese- Put the tray in the oven for 10 minutes before servingLabels: chicken
Almond Chocolate Crunch
I am not a baking kind of person so this recipe is the easiest/simplest which I can make for any occasions. NO BAKING REQUIRED! Takes only 1 hour (max) INGREDIENTS:A box of cornflakes (*can be substitute with other cereals like Koko crunch but will be a bit sweet)A block of TULIP chocolate coatingToasted almonds (chopped or use as a whole)4 boxes of foil cup (comes in 40 pcs a box)Hundreds and Thousands (rainbow glitters)DIRECTIONS:- Place a stainless steel bowl over a pot and boil with low fire- Cut chocolate into cubes and put into bowl- Put cornflakes in a ziplock bag and crush it- Lay out the foil cups in a plate- Coat a layer of the melted chocolate and place almond on every cup (*see pic 1)- Add in crushed cornflakes up to 3/4 of cup (*see pic 2)- Pour in melted chocolate onto cup filling the top of foil cup- Add in Hundreds and Thousands - Viola! (*see pic 3)Labels: others
Sago Gula Melaka
Actually I don't know whether this dessert was originated from Malay or Chinese cuisines but I definitely know this as Peranankan dessert. MY ALL TIME FAV!!!
Extremely easy to make since only have 4 ingredients and this is only for SAGO lover like me!
INGREDIENTS:(3-4 servings)
1/2 pkt of small white sago
1 small pkt of gula melaka (about 1/2 big pieces)
1 small pkt of coconut milk
1 small bundle of pandan leaves
DIRECTIONS:
Sago:
Boil the sago till it turned transparent (have to constantly stir it so it won't stick to the pot)
Once cooked, put in a tray or a round bowl
Gula Melaka:
On another pot, boil one cup of water and put the bundle of pandan leaves
Add in the gula melaka
Once the gula melaka have dissolved, set aside and let it cool
Once the sago and gula melaka have cooled down, put in the fridge for at least 1 hour before consumption.
- Cut the sago
- Add in some gula melaka (amount according to your liking)
- Add in some coconut milk (amount according to your liking)
Labels: others
Wanton Soup
You can always prepare the wanton in the day and cook the same before dinner time.
(The photo might not look appetising but looks can be deceiving!! hee, i took the photo at 4 am leh!)
INGREDIENTS:
1 whole chicken breast (minced)
500g fresh prawn (minced)
8-10 small Chinese dried mushrooms (soak and diced)
2 tablespoon of spring onion (chopped)
1 packet of Wanton skin
1 packet of Cai Xin vegetable (sawi)
1 egg white pepper
1 tsp of light Soy Sauce
2 tsp of Oyster sauce
Diced waterchestnut (OPTIONAL) - for crunchiness
Mee kia/Bee Hoon (OPTIONAL)
SOUP BASE:
1 rice bowl of dried anchovies (to remove anchovies after boiling)
Salt
Pepper
OR (my preference) - Maggi Chicken stock cube
DIRECTIONS:
- Put minced prawn (don't mince too fine for better texture) and chicken into a large bowl.
- Add spring onion, diced mushrooms.
- Add pepper, oyster sauce, light soy sauce and egg white and mix thoroughly.
- Let it season for at least 30 mins.
- Put about 3/4 teaspoon full of the paste onto the center of wanton skin. DO NOT put too much as the paste will spill out/break when you cook it.
- Fold into a triangle and fold in both ends of the corner.
- Twist all ends and make sure the paste does not spill out.
- Boil soup and put in the wanton.
- Once the wanton are cooked and float, put in the cai xin.
Labels: soup
Sesame Oil Chicken (Ma You Ji)
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A MUST TRY!
A quick, simple and healthy all time favourite (hubby's fav) Chinese dish.
INGREDIENTS:(for 3-4 servings)1 whole chicken (chopped, skinned and fats removed)
1 tablespoon of ginger (chopped)4 clove garlic (with skin intact)8-10 dried mushrooms, soak in hot water and remove nip (*can substitute with a small can of button mushrooms)2 cups of water1 tablespoon sliced spring onions
Optional: *for those who want a spicy tangy taste3-4 whole dried chillies (seeds removed and cut into halves)(Stir these in before switching off the fire)
MARINATION:1 tablespoon of dark soy sauce
2 tablespoon of light soy sauce 3 tablespoon of sesame oil2 tablespoon of oyster sauce1 tablespoon of cornflour (mix with 1/4 cup of water)1 tablespoon of cooking oilPepper to taste
DIRECTIONS:- Wash and chop the chicken into desired pieces, with skin and fats removed- Put all the marination onto the chicken and marinate for at least 15 mins- Heat oil on the wok, medium fire- Sautee the garlic and ginger. Pour in the chicken (leave the sauce out) for 5 mins- Add in water. Turn to small fire- Add in mushroom when it started to boil.- Pour in the remaining marination sauce- Taste the gravy, if too salty, add more water.- Turn off fire once gravy is thicken.- Garnishee with spring onions and DONE!Labels: chicken
ABC Soup
Since this is my first post, the title should start with "A". =)
I made this tasty and tangy soup for my 2 years old. She luv it so much that she gobbled down a big bowl of rice that day!
INGREDIENTS:
(For 1-2 servings)
1 potato (diced)
1 tomato (diced)
1 carrot (diced)
few leaves of spinach (chopped)
Minced chicken (marinate with sesame oil and pepper)
Chicken stock cube (no additional MSG)
Pepper
DIRECTIONS:
- Put in the diced potato and carrot
- Add in minced chicken
- After 5-8 mins, add in tomato and spinach
- Put a tiny bit of chicken stock cube
- Add a dash of pepper when it started to boil
Labels: soup
