Monday, September 27, 2010

Yellow Plum Jam

Our nice neighours Jonathan and Deborah gave us these wonderful yellow plums.  These plums are like jewels hanging in their tree.  They are so irresistable and definitely the tastiest plums we have ever eaten so far!

8 cups yellow plums - washed, peeled and pitted
4 cups sugar
a slice of butter
1/2 tsp ground cinammon

  1. Place all ingredients except butter in a pot.  Mash the yellow plums as much as possible and bring to a boil.
  2. Reduce heat to medium low and continue stirring to prevent it from burning and remove any foam as you stir.
  3. Add a slice of butter to the mixture to reduce the foaming.  Simmer until the mixture is thick.
  4. Boil the jars and lids in boiling water for 5 mins.  Remove them using a tong.
  5. Ladle the jam into the jars leaving 1/2 inch space on top. Cover with lid and let cool.
  6. When cooled, store them in the fridge and enjoy the luscious and super delicious jam within 3 months.

Note: I use normal jars for storage.

Thursday, September 23, 2010

Braised Salmon with Celery

2 pcs of salmon steak
2 red chilli padi
2 stalks of celery - sliced diagonally into pcs
1 tomato - cut into quarters
some julienned ginger
1 tsp of minced garlic
2 tbsp soy sauce
1/2 tsp sugar
1/2 cup water
1/2 tsp sesame oil
cornstarch solution
cooking oil
salt and pepper to taste

  1. Marinate the salmon steak with salt and pepper for 30 mins or more.

  2. Heat up oil in a pan, saute the ginger and garlic till fragrant.  Add the tomato, celery, chilli padi and soy sauce and stir fry for a while more.

  3. Add sugar and water.  Cover and cook for 10 mins under low heat.

  4. Add salmon to the pan.  Cover and cook for 5 mins or until salmon is cooked.

  5. Check seasonings and add salt to taste if needed.  Stir cornstarch solution to thicken the sauce and drizzle some sesame oil.

  6. Dish up and serve warm.

Monday, September 20, 2010

Baked Chicken Drumsticks with Five-Spice Powder

2 chicken drumsticks and 2 wings
1/2 tsp chinese five-spice powder
2 tbsp soy sauce
1/2 tsp brown sugar
cucumber slices - for garnish

  1. Marinate the chicken drumsticks and wings with soy sauce, five-spice powder and sugar for 1 hour.
  2. Place marinated chicken on a baking tray.
  3. Preheat oven to 400F.  Bake chicken for 35-40 mins or until browned and cooked.
  4. Remove from oven and serve hot with cucumber slices and chilli.

Friday, September 17, 2010

Manila Clams in White Wine Sauce 白葡萄酒马尼拉蛤蜊

15 manila clams
red bell pepper - diced finely
yellow bell pepper - diced finely
1 tbsp unsalted butter
1 tbsp minced onion
1 tsp minced garlic
1 tsp minced ginger
1 tbsp chopped parsley
1 cup white wine
salt and pepper to taste

  1. Soak the manila clams in water for an hour so that they can release any sand or grit. Change the water a couple of times till the water is clear and the clams are clean.
  2. Heat a little oil and butter in a pan.  Saute the onion, garlic and ginger till fragrant.  Add the bell peppers and saute for a while more.
  3. Add the clams, chopped parsley and wine.  Cover and bring to a boil over medium heat.  When cooked, the clams will open.  Discard any unopened ones
  4. Add salt and pepper to taste.

Tuesday, September 14, 2010

Sweet and Sour Fish Fillet

1 lb fish fillet - cut into pieces
1/2 cup baby carrots
1 green bell pepper - cut into pieces
1 tomato - quartered
1/2 white onion - cut into pieces
1 tsp minced ginger
1 tsp minced garlic

Batter for fish
1/2 cup flour
1/2 cup water
1 egg
pinch of salt
(adjust ratio of flour or water accordingly to make a smooth batter)

4 tbsp ketchup
2 tbsp soy sauce
1 tsp sugar
1/2 tsp salt
1 tbsp vinegar
1/4 cup water


  1. Marinate the fish fillets with salt and pepper.  Heat up oil in a wok and dip the fish fillet into the batter and fry until brown. Remove and set aside.

  2. Leave some oil in the wok and saute the onion, ginger and garlic until fragrant.  Add the baby carrots and some water and cook until carrots are tender.

  3. Add the bell pepper and tomato and stir fry for another few minutes.

  4. Add the sauce to the mixture and bring to a boil.  Add in the fish fillets and mix well.

  5. Check seasonings and add salt if needed  Serve warm.

Lotus Root Soup

6 pcs of pork ribs
2 small lotus root - peeled and sliced
10 red dates
1 candy date
1 pc of dried squid
2 cloves of garlic
2 slices of ginger
1 cup raw peanuts
3/4 pot of water
salt to taste

  1. Wash and soak the peanuts for a few hours or overnight.
  2. Blanch the pork ribs in a pot of boiling water and drain.  Add enough water in a pressure cooker.  Add in pork ribs and all other ingredients except salt.
  3. Boil on high heat until pressure in cooker builds up, then switch to medium high heat and boil for another 20 minutes.
  4. Soup is ready to be served when pressure has gone down and it is safe to open the lid.
  5. Add salt to taste and serve the soup hot.

Friday, September 10, 2010

Braised Chicken in Yellow Wine黄酒鸡

11/2 to 2 lb chicken - chop into pieces
1/2 bowl dried black fungus - soaked in water until soft and cut into pieces.
yellow wine
some julienned ginger
salt and pepper to taste

  1. Marinate the chicken pieces with some salt and pepper for 30 mins.

  2. Heat up some oil in a wok and brown the chicken.  Set aside.

  3. With the remaining oil, saute the ginger for a while, add in the chicken pieces and the black fungus.

  4. Add 1 cup of yellow wine.  Cover and braise for20 mins or until cooked.

  5. Add salt to taste.  Serve warm.

Pan Fried Salmon with Bell Pepper

2 pcs of salmon steaks
1/2 green bell pepper - sliced thinly
2 red chilli - sliced thinly
1/2 white onion - sliced thinly
2 ginger slices 
2 tbsp soy sauce
2 tbsp huatiao wine
cooking oil
salt and pepper to taste

  1. Marinate the salmon steak with salt and pepper.
  2. Heat up oil in a pan and fry the steak for a few minutes on each side until cooked.  Transfer to a serving plate.
  3. With the remaining oil in the pan, stir fry the ginger, onion, bell pepper and red chilli until fragrant.
  4. Add soy sauce and wine.  Remove from pan and pour over the salmon steak.
  5. Ready to serve.

Sweet Corn Soup

4 pieces of pork ribs
2 stalk of yellow corn
2 carrots
2 slices of ginger
2 cloves garlic
few pieces of dried scallops
handful of yuzhu
salt to taste

  1. Parboil the pork ribs.
  2. Add enough water and boil the pork ribs and sweet corns for 1 hour with the ginger and garlic
  3. Add carrots and yuzhu and continue to boil for 20 mins.
  4. Add salt to taste before serving.

Wednesday, September 1, 2010

Braised Chicken in salted soy bean sauce

2 shallots - minced
3 cloves garlic - minced
2 tbsp cooking oil
2 tbsp salted yellow bean
1 tbsp dark soy sauce
1 tbsp soy sauce
1 tbsp palm sugar - chopped
1 1/2 lb chicken, chop into bite-sized pcs
3 small potatoes - peeled and cut into bite-sized pcs
salt to taste

  1. Heat up oil in a pan and slightly brown the chicken pieces. Set aside.
  2. With the remaning oil, saute the shallots and garlic till fragrant.
  3. Add dark soy sauce, soy sauce, salted soy bean sauce and palm sugar and stir to mix well.
  4. Add chicken pieces, potatoes and 1 cup of water.  Cover and bring to a boil.
  5. When boiling, switch to medium heat and let it simmer for 30 mins or more or till chicken and potatoes are tender.
  6. Check seasonings and add salt if needed.  Serve with rice.

Yam Cake (Or Kueh)芋头糕

500g yam - peeled and cut into 2 cm cubes
1/2 bowl dried prawns - soaked in water and drained
200g pork belly - cut into small pieces
5 pcs of dried mushrooms - cut into small pieces
300g rice flour
1500ml water
1 tsp five spice powder
3 tbsp shallots - finely chopped
1 tsp pepper
1 tsp salt
2 tbsp soy sauce
Garnishing - up to personal preference
green onions - finely chopped
red chillies - finely chopped
fried shallots
toasted sesame seeds
dried shrimps

  1. Heat 3 tbsp of oil in a pan and saute the shallots, pork belly and dried shrimps till fragrant.  Set aside for later use.

  2. With the remaining oil, pan fry the cubed yam till fragrant.  Add the mushrooms and continue to fry for a while more.  Add five spice powder, salt, pepper and soy sauce.  Fry for another minute.  Add 500ml water and bring to a boil.  Mash some of the yam cubes while stirring.  Simmer for a few minutes under medium heat.  Turn off heat.

  3. In a big bowl, mix the rice flour and 1000ml water till a smooth paste is formed. 

  4. Pour the flour mixture and all the cooked ingredients into the pan and with the remaining heat from the ceramic cooktop, cook batter till it is slightly thick.  Batter should not stick to your hands.  A handful of batter should drop in a few seconds.  Add more water if it is too thick or more flour if it is too watery.

  5. Pour the mixture into a large metal pan and steam over high heat for 40 mins or until cooked.

  6. Cut into pieces and garnish with toasted sesame seeds, fried shallots etc.

  7. Serve the yam cake with chilli sauce and sweet soy sauce.