Saturday, May 25, 2013

Crispy Roast Chicken

recipe adapted from sunset magazine
1 chicken (4-1/2 lb) - lumps of fat and tail removed, rinsed and patted very dry

1-1/2 to 2 tbsp fine sea salt
1-1/2 tsp freshly ground black pepper

2 tbsp coarsely ground mediterranean coriander seeds 
zest of 1 lemon
3 tbsp olive oil

Friday, May 24, 2013

Chinese Steamed Egg

3 large eggs
1 cup water
3/4 tbsp soy sauce
sprinkle of salt
1 tsp fried shallot
1 tsp fried shallot oil

Tuesday, May 21, 2013

Black Bean Soup with Huai Shan

1 cup of black beans (rice cup) - washed and soaked for 2 hours or more
4 pieces of pork ribs 

1 stalk fresh huai shan - peeled and cut into cubes
salt to taste

Monday, May 20, 2013

Seafood Hor Fun (海鲜河粉)


(for 2 servings)
1 pkt fresh rice noodles - use 2/3 of it
6 mussels - soaked, washed and rid of sand etc
6 clams - soaked, washed and rid of sand etc
6 prawns - peeled, deveined with tail intact, marinate with 1/2 tsp ginger juice, a little salt and pepper
1 medium sized piece of squid - sliced criss-crossed and cut into pieces, marinate with 1 tsp ginger juice
1 medium sized lean meat  - sliced thinly, marinate with 1/2 tsp huatiao wine, 1 tsp soy sauce, 1/2 tsp sesame oil, 1/4 tsp salt, dash of pepper and 1 tsp cornstarch
6 slices of fish - sliced thickly, marinate with 1 tsp rice wine, 1/2 tsp sesame oil, 1 tsp soy sauce, pinch of salt, dash of pepper and 1 tsp cornstarch
1 stalk green veg - i use baby gai lan
2 cups chicken stock 
1 egg - use egg white only
1 tbsp oyster sauce
1 tbsp soy sauce
1/2  tsp dark soy sauce
pinch of white pepper
salt to taste
vegetable oil

Sunday, May 19, 2013

Japanese Style Cucumber Salad

1 large cucumber
3/4 cup Japanese rice vinegar

1 tsp sugar
1 tsp salt
toasted white sesame seeds

Fish Ball Kway Teow Soup (鱼丸粿条汤)

(for 2 servings)
1 pkt fresh rice noodles (use 1/3 of it) - cut into thick strips and separate them
6 fish balls
1 medium size pc fish cake - sliced
1 medium size lean meat
2 tbsp of minced pork - marinate with 1 tsp soy sauce, 1 tsp sesame oil, salt and pepper.
1 stalk chinese celery - washed and cut into pieces
some fresh lettuce
2 slices of ginger 
1 tsp preserved chopped radish - dong cai

Saturday, May 18, 2013

Taro Prawn Ball

leftover taro pastry crust - refer to here
large prawns - peeled and deveined
dash of pepper
dash of chilli powder
a little salt
vegetable oil for frying

  1. Marinate prawns with pepper, chilli powder and salt for 15 minutes or more. 
  2. Wrap one large prawn with the pastry into a round shape.  Repeat for the rest of the prawns.  Refrigerate for one hour.
  3. Heat up oil.  Fry with medium heat till the crust is golden brown.
  4. Drain on paper towels and serve warm with chilli dipping sauce.

Thursday, May 16, 2013

Ngoh Hiong with Yam (Teochew Spring Roll)

dried beancurd sheet (豆腐皮)
600g fatty minced pork
300g prawns - peeled, deveined and roughly chopped
400g yam - peeled, steamed and mashed
10 water chestnuts - peeled and chopped
3 tbsp fried shallot crisp
vegetable oil for frying

2 tbsp soy sauce
1 tbsp shaoxing wine/huatiao wine
1 tbsp oyster sauce
1 tsp 5-spice powder
1 tsp white pepper
1 tsp sugar
3/4 tsp salt
2 tsp fried shallot oil
1-1/2 tsp sesame oil