Sunday, September 20, 2020

Garlic Sauce Pork Ribs


Tasty ribs for dinner....courtesy of home chef :P

6 pieces pork rib
12 tbsp homemade garlic sauce (courtesy of friend)
2 tbsp home made apple sauce
dash of peppper
1 tsp sesame oil
  1. Marinate pork ribs with the above ingredients.
  2. Preheat oven at 250 degrees F.  Bake for 1 1/2 hour.
  3. When the ribs are baked, pour the sauce in a small pan.
  4. Broil the ribs for 5 to 10 minutes until browned.
  5. Slightly thicken the sauce with cornstarch and pour sauce over broiled ribs.
  6. Enjoy the delicious ribs!

Sunday, September 13, 2020

Chwee Kueh

Wash and rinse the preserved radish several times..  In a pan, heat up oil and fry chopped shallot and garlic till lightly aromatic.  Add in chopped radish and cook at low heat for about 5 to 10 minutes.  Add seasonings and fry for a while.  Add sugar to taste. Let radish mixture cool.

                    In a large bowl, add in all the flour, salt and room temperature water.  Whisk 
                    to mix well.  Add boiling water and whisk again to prevent lumps.  Transfer to a                        jug with a beak so that it is easier to pour them into the moulds.

                     Steam over rapid boiling water for 15 to 20 minutes.  Remove from                                         steamer and allow to cool before unmoulding.  Use a butter knife brushed with a                      little oil to run around the inside edges of the mould.

                    Garnish with desired amount of chai poh on top of each kueh and serve with a                        dollop of home made sambal chilli and enjoy!

Recipe adapted from here
Ingredients for rice batter
150 g rice flour (about 1 1/4 cup)
12g wheat flour (about 2 tbsp)
12g corn flour (about 2 tbsp)
1 tsp salt
1 tsp oil
400ml room temperature water
400ml boiling water 

Ingredients for Toppings 
150g chopped sweet chopped chai poh (菜脯, 
4 cloves garlic - minced
2 shallots -minced
2 tbsp light soy sauce
1 tbsp dark soy sauce
4 tbsp vegetable oil
sugar to taste 
sambal chilli

Friday, September 11, 2020

Penang Char Kway Teow


Hub's weekend special : Delicious Penang Char Kway Teow
1lb fresh flat rice noodles
4 large prawns - peeled 
some sliced fish cake
slices of chinese sausage
3 cloves chopped garlic
handful of beansprouts
3 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tsp fish sauce
dash of pepper
1 tbsp sambal
fried pork lard 
  1. Heat up oil in a wok.  Add chopped garlic and quickly stir fry for a while.  Add slices of chinese sausage, prawns and fish cake and stir fry for one minute.  Remove from wok and set aside.
  2. Add more oil and when oil is hot, add the rest of the chopped garlic.  Add rice noodles to the wok.  Stir fry for a while.  Add seasonings and do a quick stir fry.
  3. Make a well in the centre and add a little oil.  Crack an egg and let it sit for a while.
  4. Scramble the egg and do a quick stir fry together with the rice noodles.
  5. Add in the rest of the cooked ingredients.  Add beansprouts and fry to combine well, for about a minute.
  6. Dish out on serving plates and top with fried pork lard or an extra dollop of sambal.
  7.  Enjoy the very tasty Penang char stir fried kway teow!

Steamed Pumpkin Rose Bun



150g mashed pumpkin
60ml fresh milk
1 tsp instant yeast
300g plain flour
60g sugar (I use 1/2 cup)
1/2 tsp salt
1 tsp baking powder
1 tsp vegetable oil
  1. Add all ingredients in a mixing bowl.  Combine well and knead till smooth.  Set aside to rest for 30 minutes.
  2. Once dough has risen, knead for a couple of minutes.  Divide the dough into 8 equal pieces.
  3. Take each piece and further divide into 5 equal pieces.
  4. Roll out each piece into a thin round shape.  You will have 5 round pieces.
  5. Overlap the pieces and gently press on the overlapped area.
  6. Roll the pieces up like a Swiss roll from the short side.
  7. Cut the roll into two with a dough scraper.  You will have 2 flower buns.
  8. Place the cut side down on a parchment paper or bamboo leaves.
  9. Repeat for the rest of the dough.  Place the rose shaped buns in a steamer and leave to rise for 20 minutes.
  10. Bring water to a boil in a steamer.  Steam the rose buns over high heat for 15 minutes.
  11. Turn off heat and let it sit for another 5 minutes.
  12. Enjoy the delicious, soft, fluffy and pretty rose buns!

Friday, September 4, 2020

Smoked Duck


2 duck breasts, skin on
Dry Rub
1/2 tbsp 5 spice powder
1/2 tbsp sugar
1/2 tbsp crushed peppercorn
Homemade smoker
1 large wok with a lid
1 trivet fitted for the smoker
aluminium foil
Ingredients for smoking
1/3 cup loose black tea leaves
1/2 cup rice grain
1 1/2 tbsp brown sugar
1/2 tbsp peppercorns
3 crushed star anise
1 cinnamon stick
one piece dehydrated orange peel 

Ingredients for Sauce
1/3 cup hoison sauce
1 1/2 tsp honey
1 1/2 tsp rice vinegar
2 tbsp chopped coriander
1 inch minced ginger

  1. Combine the dry ingredients and rub onto the duck breast.  Season for at least 2 hours.
  2. To prepare the smoker.  Line a large work with aluminium foil, making sure that is enough foil at the lip of the work to create a seal between the wok and the lid.
  3. Wrap the inner edge of the lid with foil so that the foil on the wok and on the lid contact and is sealed.
  4. Create a small round bowl from foil that is about 6 inches across and about 2 inches deep.
  5. Place the bowl filled with the smoker ingredients into the bottom of the wok and place the trivet above the bowl.  There should be about 2 inches between the top of the bowl and the rack.
  6. Score the skin on the seasoned duck breasts and place skin side up on the trivet in the smoker.
  7. Cover the smoker and turn heat to high.
  8. Once you begin to see smoke exiting the smoker, lower to medium heat and cook for 15 minutes for medium to well done.  Adjust time accordingly.
  9. Remove duck breast from smoker and allow to rest for 10 minutes.
  10. Heat oil in a skillet on high heat and fry duck breast skin side down for 10 minutes. 
  11. To make the sauce, mix all sauce ingredients in a small saucepan and simmer over low heat for 5 minutes.  Let cool and enjoy the delicious smoked duck!

Saturday, August 29, 2020

Watercress Soup with Fish Maw


A very big bunch of wild watercress given by our ever thoughtful neighbour, Gary.
1 small bunch of watercress - soaked and rinse till clean
1 small pot chicken soup
1 dried fish maw - soaked, drained and blanched 
8 frozen fishballs - defrost
handful of goji berries
few ginger slices
salt and pepper to taste

  1. Add ginger and fish maw to a pot.  Add chicken stock and bring to a boil.
  2. Continue to cook till fish maw is tender.
  3. Add fishballs and watercress to pot.
  4. Cook for another 5 to 10 minutes.
  5. Add goji berries.  Add salt and pepper to taste.
  6. A pot of healthy and nutritious soup is ready!

Spaghetti with Mussels and Red Wine Marinara Sauce


1 lb mussels - cleaned and debearded
1 tbsp olive oil
1 tsp garlic
half onion - coarsely chopped
1 tbsp butter
1/2 cup red wine
1 tomato - chopped 
some chopped parsley 
2 servings of spaghetti
pinch of salt to cook spaghetti
  1. Bring a pot of water to boil.  Add spaghetti and salt and cook till al dente.  Drain and set aside for use later.
  2. Meanwhile heat up oil.  Melt butter in oil.
  3. Add chopped onion and garlic.  Add 3 tbsp of tomatoi sauce.  Add chopped tomato.
  4. Add red wine and bring to a boil.  Add mussels and cover for a few minutes or until all the mussels are opened.  Add cooked spaghetti and toss to mix.
  5. Transfer to a serving plate and sprinkle with some chopped parsley.
  6. Enjoy the delicious meal immediately!

Mussels in Red Wine Sauce


Chef Special of the Day!  Delicious red wine  mussels in a plateful :PP
1 lb mussels - cleaned and debearded
1 tbsp olive oil
1 tsp garlic
half onion - coarsely chopped
1 tbsp butter
1/2 cup red wine
1 tomato - chopped 
some chopped parsley
  1. Heat up oil.  Melt butter in oil.
  2. Add chopped onion and garlic.  Add 3 tbsp of tomatoi sauce.  Add chopped tomato.
  3. Add red wine and bring to a boil.  Add mussels and cover for a few minutes or until all the mussels are opened.
  4. Transfer to a serving plate and sprinkle with some chopped parsley.
  5. Enjoy this wonderful dish immediately to savour all the freshness and goodness!

Popiah (Fresh Spring Roll with Jicama)

1lb jicama/yam bean - peeled and shredded
1 large carrot - peeled and shredded
few pieces of fresh lettuce
10 prawns - peeled and de-veined, boiled and sliced into halves
2 chinese sausages - cut into small pieces and pan fried
3 eggs - boiled and coarsely chopped
2 tbsp dried shrimp - soaked, drained and coarsely chopped 
3 cloves garlic - chopped
handful of roasted chopped peanuts, coarsely chopped
3 tbsp vegetable oil
popiah wrapper
sweet dark soy sauce and chili sauce
1 tsp salt
1 tbsp rice wine
1 tbsp oyster sauce
2 tbsp light soy sauce
dash of white pepper 
  1. Heat oil in a large pan.  Add in chopped garlic and fry for a while.  Add chopped dried shrimp and fry over low heat till aromatic.
  2. Add jicama and carrot.  Add seasonings.  Cook and cover for 15 minutes over medium heat or until jicama is softened.  Check seasonings and add salt to taste if necessary.
  3. Leave cooked mixture to cool before wrapping.
  4. Take out one piece of popiah wrapper and place on a large plate.  Brush the centre with some sweet sauce and chili sauce.
  5. Place a piece of lettuce, add 2 to 3 tbsp of jicama mixture followed by the rest of the ingredients and top with some chopped roasted peanuts.
  6. Wrap and roll the popiah wrapper and enjoy the wonderful burst of flavours in each and every bite!

Tuesday, August 18, 2020

Thai Curry Mussels

One of my favourite curry dish....very delicious Thai Curry Mussels
prepared by The Hub :P


1 1/2 lb mussels - debearded and scrubbed
 2 tbsp vegetable oil
2 tbsp Thai red curry paste
1/2 can coconut milk
3 tbsp chopped onion
1 tsp chopped garlic 
handful of chopped fresh cilantro 


  1. Heat up oil in pan.  Fry onion over medium heat for a few minutes.  Add chopped garlic and fry for 1 minute.  Add curry paste and fry till aromatic.
  2. Add coconut milk and bring to a boil.
  3. Add mussels and cover for a few minutes or until all the mussels are opened.
  4. Ladle into a serving plate and enjoy with the loaf of freshly baked bread!