Saturday, May 8, 2021

Tom Yam Stir Fried Tofu


1 packet fried tofu
2 stalk celery - sliced
2 cloves garlic - chopped
half onion - sliced
2 tbsp tom yam paste
1 tbsp soy sauce
salt and pepper to taste
few tbsp of water
2 tbsp vegetable oil
cornstarch solution
  1. Heat up vegetable oil in a pan.  Fry onion and garlic till fragrant.
  2. Add celery and tofu.  Add tom yam paste, soy sauce and water and stir fry over high heat.
  3. Sprinkle salt and pepper to taste.
  4. Stir in some cornstarch solution and fry to mix well.
  5. Transfer to a serving plate and enjoy the spicy tasty tofu stir fry with rice.

Saturday, May 1, 2021

Baked Chicken Over Rice


Chef M's Fuss Free One Pan Dinner!

3 chicken thigh
1 tsp thyme
1 tsp garlic powder
1 tsp onion powder
dash of ground black pepper
1 tsp paprika
some chopped onion and bell pepper
1-1/2 cup jasmine rice
1-1/4 cup water
1 tbsp olive oil
salt and pepper to taste
  1. Marinate chicken thigh for one hour or more.
  2. Heat up olive oil in a cast iron pan.  Brown the chicken pieces.
  3. Remove browned chicken from pan.
  4. Add chopped onion to the pan.  Fry for a while.  Add chopped bell pepper and rice grain to the pan.  Sprinkle some salt and pepper.  Stir to mix.
  5. Arrange chicken thigh on top of the rice.
  6. Bake in a preheated 350 degree F oven for 40 to 45 minutes.
  7. Enjoy the super tasty and juicy baked chicken thigh with the accompaniment of the aromatic chicken flavoured rice.

No Knead Oatmeal Bread


300g lukewarm milk 
5g instant yeast
4g caster sugar (about 1 tsp)
300g bread flour (about 1-3/4 cup + 2 tbsp
100g wheat flour (about 1/2 cup + 2 tbsp)
3g salt (about 1/2 tsp)
60g honey (about 3 tbsp)
45g unsalted butter (about 3-1/2 tbsp)
handful of chia seeds
handful of oatmeal
oil for brushing
1 egg
  1. Add yeast and sugar to lukewarm milk.  Stir to mix and let it activate for 5 to 10 minutes or until the mixture turns frothy. 
  2. In a large bowl add bread flour and whole wheat flour.  Add salt and mix.
  3. Add honey and lightly stir to mix.  Pour milk mixture slowly into the flour, stir and mix as you add the milk.  A wet and sticky dough will be formed.
  4. Use a spatula and add butter to the surface of the dough.  Lightly flip over and brush butter on the bottom of the dough as well to prevent the dough from being too sticky to handle.
  5. Knead the dough with your hand, scraping down the side of the bowl as you knead.
  6. After kneading for a few minutes, a ball of rough dough will be formed.
  7. Brush the bottom of the bowl with oil and place the dough back into the oiled bowl.  
  8. Turn dough over and lightly oil the other side of the dough as well.
  9. Use a cling wrap to cover the dough and place the bowl in a refrigerator for 12 to 15 hours maximum.
  10. After 12 hours, remove bowl from refrigerator and let it return to room temperature, between 45 minutes to 1 hour.
  11. In the meantime, oil the baking pan.
  12. Lightly flour the work surface.  Turn dough over and lightly press it down to flatten dough a bit.
  13. Divide dough into 3 portions.  Take one portion of the dough and knead by folding all the corners in, pushing out the air bubbles as you knead to form a round dough.  Repeat for the rest of the 2 portions.  Cover with cling wrap.
  14. Take the first dough out and place dough on a lightly floured surface.
  15. Press it down lightly using a roller to form a rectangle.  Sprinkle some oatmeal and chia seeds.  Use the roller pin to press down the ingredients as you roll the dough.
  16. Fold the long end of both sides of the dough, overlapping to the centre of the dough.
  17. Roll out the long side of the dough using a roller to form a long rectangular.  Add more oatmeal and chia seed.
  18. Use the roller pin to lightly press the ingredients into the dough as you roll out.
  19. Fold one end of the dough and continue to roll the dough until it reaches the other end. 
  20. Continue to work on the other two portions.
  21. Place the rolled dough into the baking pan and cover with a cling wrap.  Let the dough rest for another 45 minutes.
  22. Break an egg into a small bowl.  Lightly brush the surface of the dough with the egg wash.
  23. Do another light brush on the surface.  Sprinkle oatmeal and chia seeds on the surface of the dough.
  24. Preheat oven to 375 degrees F.  Spray some water into the oven.  Place baking pan into the preheated oven on the 4th rack.  Spray some water again. 
  25. After 20 minutes, place a sheet of aluminium foil to cover the top of the dough.
  26. Continue to bake for another 25 minutes.
  27. Remove bread from pan let it cool on a rack.
  28. Slice the bread and enjoy the freshness and aroma of this delicious home made bread, full of goodness and flavour!

Friday, April 30, 2021

Soy Sauce Braised Chicken


A plateful of mouthwatering chicken and side dishes cooked by the Hub!

2 chicken leg quarters
  1. Add oil to pot.  Add ginger slices and green onion.  Fry for a while.
  2. Add rock sugar and continue to fry over low heat till lightly caramelized.
  3. Add dark soy sauce, light soy sauce and rice wine and fry to mix.
  4. Add star anise and cinnamon stick.  Add water and bring to a boil.
  5. Add chicken leg quarter and blanch 3 times in the boiling water and set asdie.
  6. Repeat with the other leg quarter.
  7. Place both leg quarters in the boiling water.  Make sure the water level covers the chicken pieces.
  8. Continue to boil for a few minutes.  Turn off heat and steep the chicken in the pot for 45 to 50  minutes.  Let the residual heat cook the chicken.
  9. Remove chicken from pot and chop into pieces.
  10. Enjoy this delicious, tenderly braised soy sauce chicken!

Friday, April 9, 2021

Pandan Tapioca Pearl


fresh pandan leaves
1/2 cup water
1/2 cup tapioca starch
  1. Cut pandan leaves into small pieces.  Place cut leaves into a blender.  Add water and blend.
  2. Sieve blended pandan water and bring to a boil.
  3. Add boiling pandan juice in parts to the  tapioca starch.
  4. Mix until the starch mixture can be formed into a soft dough.. If it is too watery, add more starch.  If it is too dry, add more pandan water.
  5. Shape into small pieces and use it in dessert recipes.  

Friday, April 2, 2021

Sticky Pork Rib with Steamed Bun


refer to here
shredded green onion
julienned daikon
toasted peanuts, lightly crushed
  1. Debone the braised pork.
  2. Steam the leaf buns for 10 minutes.
  3. Place all ingredients in the steam bun and enjoy every tasty bite! 

Friday, March 5, 2021

Abalone with Vegetable Mix


4 pieces of canned abalone - sliced
1 carrot - peeled and sliced 
1 small bunch of broccoli - washed and cut into florets
some fresh scallops
1/3 cup abalone brine
1 tsp dark soy sauce
dash of pepper
  1. Blanch broccoli florets and sliced carrots.  Set aside.
  2. Blanch abalone in water for a while.  Sliced them.
  3. Leave 1/3  cup water in the pot.  Boil scallops for a few minutes or until cooked.  Remove and set aside.
  4. Add some abalone brine to the pot.  Add dark soy sauce and pepper.  Stir in a little cornstarch solution to slightly thicken the sauce.
  5. Arrange all the ingredients on a plate.  Pour sauce over the scallops.  Serve warm.

Sunday, February 28, 2021

Hainanese Chicken


Weekend Special by Hawker M
2 organic chicken leg quarters
few slices of ginger
one stalk of green onion
3 cloves garlic
one pot of water
  1. Bring one pot of water to a boil.
  2. Add ginger, green onion and garlic cloves.
  3. Dip the chicken leg quarter into the boiling water 3 times.
  4. Do the same for the other leg quarter. 
  5. Place both leg quarters into the pot.
  6. Cover and bring to a boil again.
  7. Once the water is boiling, cover and continue to let it boil for 3 minutes.
  8. Turn off heat.  I am using ceramic stove so I am letting the residual heat cook the chicken meat.
  9. Remove chicken from pot after 45 minutes.
  10. Chop into pieces and enjoy the tender and moist chicken!

Steam Egg with Clams



4 eggs
15 clams - scrubbed and washed
3/4 cup water
1 tbsp soy sauce
  1. Add water to a steamer and bring to a boil.
  2. Break eggs into a steaming plate.  Beat the eggs.  Add water and soy sauce and mix well.
  3. Place clams onto the plate.
  4. Cover and steam for about 10 minutes or until all the clams are opened up and cooked.
  5. Remove from steamer and serve immediately.

Saturday, February 27, 2021

Baked Teriyaki Salmon


2 tbsp soy sauce
1 tbsp mirin
1 tbsp sake
1 tbsp grated ginger juice 
sprinkle of sesame seeds
few tbsp water
a little cornstarch solution
  1. Marinate salmon with soy sauce, mirin, sake and grated ginger juice for 30 minutes or more.
  2. Shake off excess marinade onto the plate for gravy use.
  3. Sprinkle sesame seeds on top of the salmon.
  4. Bake in the oven at 400 degree f for 10 minutes.
  5. Heat up the marinade.  Add some water and mix.
  6. Stir in some cornstarch solution to slightly thicken the sauce.
  7. Pour sauce over salmon and enjoy!