Chicken Pot Stickers (锅贴)

Ingredients

1 packet of potsticker skins - defrost at room temperature before use
1 lb ground chicken meat
10 medium-sized shrimp - peeled, deveined and chopped
1 cup chopped napa cabbage
3 stalks green onion - chopped
1/2 tsp grated ginger 
1 tsp sesame oil
1 tbsp rice wine
2 tbsp soy sauce
dash of white pepper
1/2 tsp sugar
pinch of salt
1 tsp cornstarch 

Yam Paste Dessert (Or Nee)

Ingredients

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 gingko nuts (cooked and lightly sweetened)

Steamed Mui Choy with Pork Belly (梅菜扣肉)

Ingredients

500g pork belly
150g preserved dried vegetables (mei cai gan)
2 slices ginger
3 cloves garlic - smashed
2 stalks green onion 
1 small pc cinnamon stick
1 star anise
1 tbsp soy sauce 
cooking oil

Singapore Fried Hokkien Mee

2 servings

Ingredients

250g fresh yellow noodle (i used spaghetti noodles)
250g fresh thick rice vermicelli (i used packet ones)

10 medium-sized prawns - cleaned and remove shell, leave tail intact

3 pieces of squid - cleaned and cut into rings

1 piece fish cake - sliced
1 piece pork belly - blanched
2 large eggs

3 cloves garlic - chopped

2 stalk green onion or chives - cut into 3cm length

3 -4 cups stock (i used mixture of chicken + prawn stock)

1- 2 tbsp cooking oil

Barbecued Stingray

 

This recipe is adapted from here

Ingredients

1 lb stingray (mine is bought in chopped pieces)

1-1/2 tsp palm sugar or dark brown sugar

salt to taste

juice of 1 lemon

2 tbsp vegetable oil

1 tbsp tamarind paste

1 cup warm water

large piece of banana leave or aluminium foil - cut into pieces for individual wrapping

toothpicks - soaked in water (depend on how packages you have)

3-4 fresh kalamansi limes - cut into wedges

1 onion - sliced, for garnish - optional

a few sprigs fresh coriander leaves (cilantro), for garnish - optional

Achar

Ingredients

2 cucumbers - unpeeled, cored and cut into strips
1 carrot - peeled and cut into strips
1 cup pineapple chunks (i used canned ones)
1 fresh red chili - remove seeds and cut into strips
1 cup white vinegar
2 - 3 tbsp sugar
1/4 tsp salt
1-1/2 tbsp sambal belachan

Braised Pork Ribs with Potatoes and Carrots

 

Ingredients

1 lb pork ribs - blanched

2 medium-sized potatoes - peeled and cut into large cubes

1 large carrot - peeled and cut into large cubes

2 slices ginger

2 cloves garlic - smashed

1 small piece cinnamon stick

2 star anise

handful of sweet basil leaves 

1 cup water

1 1/2 tbsp cooking oil

Creamy Leek Potato Soup

 

Ingredients

2 leeks (white and pale green parts) - sliced thinly

3 medium-sized potatoes - peeled and sliced thinly

1 yellow onion - peeled and sliced 

2 cloves garlic - peeled and minced

3 - 4 cups vegetable stock

1 tsp olive oil

1 tbsp butter

2 - 3 tbsp half and half

pinch of red chili flakes

salt and pepper to taste

Barbecued Tandoori Chicken

recipe adapted from Weber 

 Ingredients

7 pieces chicken drumstick
1/8 saffron powder or 1/4 tsp saffron thread (cut thread into tiny pieces)
2 tbsp boiling water
250ml plain yogurt
1 tbsp lemon juice
1 tsp paprika
2 tbsp grated ginger
3 cloves garlic - minced
1 jalepeno chilli - seeded and finely chopped
1 tsp roasted ground cumin
1 tsp ground coriander
1 tsp curry powder
1 tsp cayenne
2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp chilli powder

Steamed Pumpkin Kueh with Minced Meat

The idea of these pumpkin kueh came from this blog. I adapted the recipe to my own ingredients.  It was such a clever idea to use cloves to act as the stalk.  It added a special taste and aroma to the kueh.  The banana leaves also released an aromatic smell while steaming.

Ingredients

For Dough

280g pumpkin - peeled, sliced thinly, steamed and mashed

1 carrot - peeled, sliced thinly, steamed and mashed - optional

200g to 300g glutinous rice flour