Tom Yam Stir Fried Tofu

 

Ingredients

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

 

Method

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.
   

Baked Chicken Over Rice

 

Chef M's Fuss Free One Pan Dinner!

Ingredients

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

 

Method

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

 

Ingredients

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

 

Method

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!

Soy Sauce Braised Chicken

 

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

Ingredients

2 chicken leg quarters

 

Method

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!
    
11.  

Pandan Tapioca Pearl

 

Ingredients

fresh pandan leaves

1/2 cup water

1/2 cup tapioca starch

 

Method

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.  

Sticky Pork Rib with Steamed Bun

 

Ingredients

refer to here

shredded green onion

julienned daikon

toasted peanuts, lightly crushed

 

Method

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! 

Abalone with Vegetable Mix

 

Ingredients

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

 

 

Method

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.

Hainanese Chicken

 

Weekend Special by Hawker M

 

Ingredients

2 organic chicken leg quarters

few slices of ginger

one stalk of green onion

3 cloves garlic

one pot of water

 

Method

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

 

 

Ingredients

4 eggs

15 clams - scrubbed and washed

3/4 cup water

1 tbsp soy sauce

 

Method

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.
   

Baked Teriyaki Salmon

 

Ingredients

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

 

Method

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! 

Hainanese Chicken Chop

 

When Chef M is cooking, it must be some yummy dish :P

A taste of Hainanese today!

Ingredients

2 chicken thigh - de-boned

2 potatoes - peeled and cut into thick slices

handful of frozen green pea

handful of frozen diced carrot

oil for deep frying

5 tbsp tomato ketchup 

few tablespoon water for sauce

salt to taste

cornstarch solution for thickening sauce

 

Marinade for chicken thigh

sprinkle of salt and pepper

1 egg

flour for coating

 

Method

1. Marinate chicken thigh with salt and pepper.  Coat with egg.  Drench the chicken meat in flour and set aside for frying later.
2. Heat up one tablespoon oil in a pan.  Add sliced onion and chopped garlic and fry over low heat till aromatic.  Add cut tomato and continue to cook for a while.  Add ketchup and fry to mix well.  Add a few tablespoon water and bring to a boil.  Turn off heat.  Cover and set aside.
   
3. Heat up a pot of oil.  Add cut potato and fry till golden brown and cripsy.  Remove from oil and sprinkle with some salt.
   
4. Fry chicken thigh in the hot oil until golden brown and crispy.  
5. Arrange fried chicken thigh on a serving plate.  Place french fries on the plate as well.
6. Heat up the sauce again.  Add green peas and carrot.  Cover and cook for a few minutes.
7. Stir in a little cornstarch solution to slightly thicken the sauce.  Add salt to taste.
   
8. Pour sauce over the fried chicken chop and enjoy this very tasty dish!
   

Abalone with Gai Lan

 

Ingredients

1 small bunch of baby gailan - washed and trimmed

3 pieces of canned abalone 

1/3 cup brine from abalone can

water for cooking

few drops of vegetable oil for blanching gai lan

pinch of salt for blanching gai lan

1 tsp dark soy sauce

1 tsp fried shallot oil 

cornstarch solution

 

Method

1. Bring a pot of water to boil.  Add salt and oil.  Add gailan and blanched for a few minutes. 
2. Remove from pot and set aside on a serving plate.
3. Blanch abalone for about one minute in the boiling water.  Remove and cut into slices.
4. Place sliced abalone on top of the vegetables.
5. Leave 1/.3 cup water in the pot.  Add 1/3 cup abalone brine and bring to a boil.
6. Add dark soy sauce and stir in cornstarch solution to slightly thicken the sauce.
7. Pour sauce over abalone and add shallot oil.
8. Ready to serve.
   

Braised Seafood Noodles

 

Ingredients

2 servings of yellow noodles

6 prawns - peeled and deveined

6 slices of thinly sliced pork

6 cuttlefish rings

6 slices of fish cake

few stalks of chye sim

1 cup of pork broth

1 tbsp chopped garlic 

2 tbsp vegetable oil

Seasonings

1 tbsp oyster sauce

2 tbsp soy sauce

1 tsp white pepper

pinch of chicken powder

 

Method

1. Add oil to wok.  Fry half of chopped garlic till aromatic.  Add noodles and stir fry over high heat for a few minutes.  Remove from wok and set aside.
   
2. Add another tablespoon oil to the wok.  Add the rest of the chopped garlic and fry till aromatic.  Add pork slices, prawns, cuttlefish rings and fish cake and fry over high heat for one minute. Pour seasonings over ingredients and do a quick stir fry over high heat.  Add pork broth.  
3. Return noodles to the wok.  Add green vegetables.  Cover and bring to a boil.  
4. Continue to cook for a few minutes.  Remove cover.  Stir in some cornstarch solution to thicken the gravy.
5. Ladle into serving plates and top with fried shallots and pork lard if desired.
   

Braised Abalone with Broccoli

 

Ingredients

1 can abalone

1 bunch of broccoli

1/2 tsp oil

pinch of salt

1/2 tsp sesame oil

1 tsp dark soy sauce 

cornstarch solution

 

Method

1. Cut the broccoli into florets.
2. Bring a pot of water to boil and add broccoli florets.  Add oil and salt.
3. Cover and bring to a boil.  Cook for a few minutes and drain.
4. Arrange blanched broccoli on a serving plate.
   
5. Blanch the abalone in boiling water for 5 seconds to heat it up and place them on the serving plate.
6. Pour 1/3 cup of abalone juice into a small pot.  Add dark soy sauce and sesame oil.
7. Add some cornstarch solution to slightly thicken the sauce.
8. Pour sauce over the abalone and serve warm.