Friday, July 25, 2014

Braised Pork Rib with Hairy Gourd (Mao Gua)

1 lb pork ribs
1 hairy gourd - cut into cubes
8 tofu puff - cut into halves
8 dried mushrooms - soaked and drained 
1 piece dried squid
few slices ginger
2 cloves garlic - unpeeled and mashed
2 stalk green onions
vegetable oil

Thursday, July 24, 2014

Hainanese Kaya

4 eggs -  whisked
3 pcs pandan leaves - knotted
160g palm sugar - chopped into small pieces
250ml coconut cream

Instant Singapore Laksa

1 packet Instant Singapore Laksa

Additional ingredients (if available)
8 pieces tofu puff (tau pok)
slices of fish cakes
some chopped fresh parsley or laksa leaves if available
handful of beansprouts

  1. Cook laksa according to package instructions. 
  2. Add in other ingredients if available.
Note: I replaced the instant noodles with vermicelli

Creamy Sweet Corn Soup

1 sweet corn - peeled and cut into halves
1/3 cup water or more 
salt to taste
dried basil or parsley

  1. Simmer the sweet corn in salted water till the kernels are tender.
  2. Use a knife to remove the kernels from the cob.
  3. Using a blender, blend the kernels with the simmered water.
  4. If water is not enough, add a little more water to the mixture.
  5. Serve sprinkled with some dried basil or parsley.

Tuesday, July 22, 2014

Steamed Pork Belly with Taro/Yam

1 lb pork belly - cut into pieces
1 medium-sized yam - peeled and cut into pcs
2 shallots - sliced
3 cloves garlic- chopped
2 pcs fermented red beancurd - mashed
2 tbsp oyster sauce
1 tsp 5-spice powder
1 tsp sugar
2 tbsp rice wine
dash of white pepper

Taro Ngoh Hiong

ngoh hiong wrapper - cut into rectangular pieces
3 cups shredded cabbage
2 dried shitake mushrooms - soaked, drained and shredded
1 medium sized taro - peeled and shredded
chopped garlic
chopped shallot
1 tbsp soy sauce
2 tbsp mushroom sauce
pinch of pepper
pinch of salt
vegetable oil 

Fried Cod Fish with Black Fungus

1 cod fish steak
shredded ginger
some fresh black fungus
1 shallot - sliced
vegetable oil

Monday, July 21, 2014

Braised Pork Belly with Daikon

1 medium-sized daikon/radish - cut into cubes
600g pork belly - cut into cubes

few slices ginger
2 cloves garlic
3 stalks of spring onion

1/3 cup sake
1/3 cup soy sauce
3 tbsp mirin

white pepper
1 cup water

1 tbsp oil

Cabbage Spring Roll

spring roll wrapper - cut into rectangular pieces
3 cups shredded cabbage
1/3 cup minced meat
1 carrot - peeled and shredded
1 dried green bean thread - soaked and drained
chopped garlic
chopped shallot
1 tbsp fish sauce
1 tbsp oyster sauce
pinch of pepper
pinch of salt
vegetable oil 

  1. Heat up oil in frying pan.  Fry shallot and garlic till aromatic, add minced meat and fry for one minute.  Drizzle fish sauce and do a quick mix.
  2. Add carrot and cabbage and stir fry over high heat.
  3. Add chicken stock or water, cover and let it cook for 10 minutes.
  4. Add dried green bean thread and cook for another few minutes.
  5. Transfer to a big bowl and drain any excess liquid.
  6. Spoon one tablespoon vegetable onto the centre of a spring roll wrapper and wrap to form a small parcel.
  7. Heat up oil in a frying pan.  Fry on both sides till golden brown.
  8. Drain excess oil and serve warm with sweet chilli sauce. 

Baked Pomfret with Turmeric

1 white pomfret - fins trimmed, innards removed and make 2 slits on both sides of fish
someshredded ginger
1 shallot - peeled and sliced
5 cherry tomatoes - halved

1 tsp turmeric powder
sprinkle of pepper
sprinkle of salt

Thursday, July 17, 2014

Roast Chicken with Spices

half chicken
1 quarter stick butter
1/2 dried rosemary
1/2 dried oregano
1/2 dried thyme
1/2 tbsp dried parsley
1/2 tsp pepper
1 tbsp salt 

Sunday, July 6, 2014

Yam Paste Dessert with Coconut Topping

1 medium-sized yam (peeled and sliced)
4-6 tbsp sugar (adjust accordingly to preference)
pinch of salt
2 shallots - sliced 
4 tbsp oil 
1/2 cup water (adjust accordingly)
1 - 2 cups coconut milk
handful of toasted shredded coconut

Rice Vermicelli Noodles with yellow wine

using leftover dish to create this noodle soup
refer to here
other ingredients
rice vermicelli (mee sua)
button mushrooms
1 cup water 
pinch of pepper
chopped green onion

  1. Heat up leftover yellow wine chicken in a pot.
  2. Add water and mushroom and bring to a boil again.
  3. Add noodles and cook for a few minutes, stirring occasionally.
  4. Sprinkle pepper and chopped green onions and serve warm.

Saturday, July 5, 2014

Stir Fried Chicken with Yellow Wine

half free range chicken - chopped into pieces
shredded ginger
half cup yellow wine
1 - 2 tbsp sesame oil
pinch of salt

2 tbsp soy sauce
2 tbsp yellow wine