My recommendation....don't miss this!
My kids always enjoy outdoor ice rink like this. Great way to entertain my family this Winter holiday. Suggest you book early...they are very popular and tickets always go fast!
Friday, June 17, 2011
Tuesday, May 17, 2011
Simply Delicious Roast Leg of Lamb
This is Eve's recipe, it is so easy to prepare and simply delicious.
Ingredients: -
Leg of Lamb approx. 2kg
Garlic (peeled)
Rosemary
Thyme
Lemon 1 whole
Olive Oil
Methods: -
Clean and dry lamb. Put a few slits in the lamb with a knife, just enough to stuff a clove of peeled garlic, rosemary and thyme into each slit.
Rub lemon juice and olive oil all over the lamb and let it marinate for 20 minutes.
Preheat oven on fan mode, roast lamb for 2 hours at 180 degree Celsius for 2 hours or until the meat is light pink. Turn the leg of lamb half way through.
Note: - Temperature may vary for different oven, and the size of your leg of lamb can affect the roasting time, adjust accordingly.
Half way through (1 hour roasting time left), you may add vegetables like potato, sweet potato, onion petals and fennel as compliments. Just cut vegetables into big chunks and toss with olive oil, salt & pepper before adding to the roast.
Ingredients: -
Leg of Lamb approx. 2kg
Garlic (peeled)
Rosemary
Thyme
Lemon 1 whole
Olive Oil
Methods: -
Clean and dry lamb. Put a few slits in the lamb with a knife, just enough to stuff a clove of peeled garlic, rosemary and thyme into each slit.
Rub lemon juice and olive oil all over the lamb and let it marinate for 20 minutes.
Preheat oven on fan mode, roast lamb for 2 hours at 180 degree Celsius for 2 hours or until the meat is light pink. Turn the leg of lamb half way through.
Note: - Temperature may vary for different oven, and the size of your leg of lamb can affect the roasting time, adjust accordingly.
Half way through (1 hour roasting time left), you may add vegetables like potato, sweet potato, onion petals and fennel as compliments. Just cut vegetables into big chunks and toss with olive oil, salt & pepper before adding to the roast.
Delicious & Healthy Vegetable Soup
This is an excellent soup base for toddler’s porridge, Chinese steamboat and noodle soup for your family!
Increase the amount of vegetable for bigger serving
Ingredients: -
Carrot 2 whole (cut into big chunks)
Sweet Corn 2 whole (cut into big chunks)
Bak Choy / Chinese Cabbag half (cut into big chunks)
Leek 1 stick (cut into big chunks)
Large Onion 2 whole
Salt
Chinese Cooking Wine 2 tblspn
Water approx. 5 liters
Methods: -
Cut onion into half with the skin on and place the white on a non-stick pan, gently toast until slightly brown.
Put all ingredients in to a pot, including the toasted onion fill water to ¾ full and boil for 2 hours. Add salt to flavor.
Note: - Serving Portion for 2 to 3 persons. If you are using this soup for steamboat, add 2 slices of ginger into the soup when cooking steamboat.
Fried Onion and Potato
Ingredience: - 
Onion 1 large Potato 4 large Sherry / Chinese Cooking Wine half tblspn Light Soya Sauce 2 tspn Pepper Sugar 2 tspn Caramel Source 2 tblspn Methods: -
Skin potato and slices (circle) to 3 mm in thickness.
Deep fried the potato till it turns golden, drip dry and set aside.
Use about 2 table spoon of oil, fry the Large Onion till soft and light brown.
Add potato, Chinese cooking wine, flavor with Light Soya Source, Pepper, Sugar and Caramel Source.
Stir Fry evenly and serve with Rice.
Singapore Chilli Crab
This is my mum's authentic Singapore Chilli Crab recipe.
Ingredients (A): -
Garlic 1 whole
Onion
Ginger 15 to 20g
Ingredients (B): -
Mud Crab / Sri Lanka Crab 2kg to 3kg
Chilli Paste 2 to 3 tspn (see basic chilly paste) Thai / Sweet Chilli Sauce 5 tblspn Tomato Sauce 5tblspn Sugar half tblspn Chinese Cooking Wine 2 tblspn Light Soy Sauce 2 tblspn Water half cup Egg 1 (lightly beaten in a bowl) Method: -
Place all ingredients (A) in a food processor and blend until an onion paste.
Clean and cut crab into smaller pieces; slightly crack pincer shells with a mortar / hammer.
Heat 3 to 4 tablespoon of cooking oil in a wok, add onion paste and stir fry unit light brown or until you get a nice aroma.
Add chilli paste, gently stir fry and mix well with browned onion paste.
Add mud crab, mix lightly and add sweet chilli sauce, tomato sauce, sugar, Chinese cooking wine, light soy sauce and half cup of water, gently stir fry to mix crab and sauce. Cover with a lid and let the crab braise in the suace until cooked. You know the crab is cooked when the shells turn red.
Taste and adjust to preferred taste with chilli paste, sweet sauce and light soy sauce.
Once you are satisfied with the taste, thicken the sauce by adding a beaten egg and stir fry quickly to break up the egg.
Serve on to a plate once egg is cooked and mixed well.
Thursday, April 28, 2011
Basic Chilli Paste
This is a multi-purpose chilli seasoning which I'll usually use for stir frying vegetable, serve with Nasi Lemak (coconut rice) and it is delicious when used to cook Singapore Chilli Crab.
Ingredients (A) : -
Onions 7 large pcs
Garlic 3 whole
Young Ginger 50g
If you cannot find young ginger, you can use normal ginger, just reduce the quantity to 20g
Ingredients (B) : -
Fresh Large Chilli 2kg
Extra Hot Small Chilli (chilli paddy) 10 pcs
Dried Chilli 30 pcs
Ingredient (C) : -
Oil 1/3 cup
Sesame Oil 2 tblspn
Sugar 80g
Salt
Fish Sauce
Lemon Grass 1 stalk
Methods: -
Peel and wash all of ingredients (A) and cut them into chunks.
Place all of ingredients (A) into a food processor and blend it till it became a fine paste. Set aside.
Wash the chillies, cut them into big chunks. Combining all the 3 type of chillies, place them in food processor and blend until it become fine chilli paste. Set aside.
Heat oil in a deep non stick pan. Add lemon grass and paste (A) and gently stir fry till slightly brown and when you get a nice aroma, add paste (B).
Using low heat, continue to cook the chilli for 1 hour, season with salt, sugar and fish sauce to taste. Continue to cook for another hour or until the chilli become deep red and there's a layer of oil on the surface. Stir regularly to prevent it from burning at the base.
When cooked, turn off the heat and let it cool completely before transferring into bottles. The chilli oil help preserve the chilli paste, so do bottle it with the oil. Keep it refrigerated and you can store it for a few month.
Ingredients (A) : -
Onions 7 large pcs
Garlic 3 whole
Young Ginger 50g
If you cannot find young ginger, you can use normal ginger, just reduce the quantity to 20g
Ingredients (B) : -
Fresh Large Chilli 2kg
Extra Hot Small Chilli (chilli paddy) 10 pcs
Dried Chilli 30 pcs
Ingredient (C) : -
Oil 1/3 cup
Sesame Oil 2 tblspn
Sugar 80g
Salt
Fish Sauce
Lemon Grass 1 stalk
Methods: -
Peel and wash all of ingredients (A) and cut them into chunks.
Place all of ingredients (A) into a food processor and blend it till it became a fine paste. Set aside.
Wash the chillies, cut them into big chunks. Combining all the 3 type of chillies, place them in food processor and blend until it become fine chilli paste. Set aside.
Heat oil in a deep non stick pan. Add lemon grass and paste (A) and gently stir fry till slightly brown and when you get a nice aroma, add paste (B).
Using low heat, continue to cook the chilli for 1 hour, season with salt, sugar and fish sauce to taste. Continue to cook for another hour or until the chilli become deep red and there's a layer of oil on the surface. Stir regularly to prevent it from burning at the base.
When cooked, turn off the heat and let it cool completely before transferring into bottles. The chilli oil help preserve the chilli paste, so do bottle it with the oil. Keep it refrigerated and you can store it for a few month.
Tuesday, April 19, 2011
Chicken Rice
This can be use as the compliment to the Hakka Chicken. It is very similar to Singapore Chicken Rice.
Ingredients: -
Chicken Fat (if any) Simply use the excess fats cut out from the chicken
Butter or Margarine 1 tblspn
Finely Chopped Onion 1 tblspn
Ginger Paste 1 tblspn
Pandan Leaf 3 knotted
Rock Sugar 2 small pieces
Salt 1/4 tspn
Sesame Oil 1 tblspn
Rice 3 cups
Chicken stock 2 cups
Water 1 cup
Methods: -
Clean rice and drain access water, set aside.
Using a non-stick pan, gently pan fried chicken fats on low heat to draws out the oil.
Combine the chicken oil with butter, caramelise the chopped onion. Once onion is nicely brown, add ginger paste, pandan leaf, rock sugar, salt, sesame oil and rice. Gently stir-fry for a minute on medium low heat, allowing the rice to absorb the flavours.
Transfer the rice in to a rice cooker, add chicken stock and water. You can use the chicken stock from the steamed Hakka Chicken.
Stir occasionally so that the ingredients are mixed well in the process of cooking.
Serve with sliced tomato and cucumber.
Ingredients: -
Chicken Fat (if any) Simply use the excess fats cut out from the chicken
Butter or Margarine 1 tblspn
Finely Chopped Onion 1 tblspn
Ginger Paste 1 tblspn
Pandan Leaf 3 knotted
Rock Sugar 2 small pieces
Salt 1/4 tspn
Sesame Oil 1 tblspn
Rice 3 cups
Chicken stock 2 cups
Water 1 cup
Methods: -
Clean rice and drain access water, set aside.
Using a non-stick pan, gently pan fried chicken fats on low heat to draws out the oil.
Combine the chicken oil with butter, caramelise the chopped onion. Once onion is nicely brown, add ginger paste, pandan leaf, rock sugar, salt, sesame oil and rice. Gently stir-fry for a minute on medium low heat, allowing the rice to absorb the flavours.
Transfer the rice in to a rice cooker, add chicken stock and water. You can use the chicken stock from the steamed Hakka Chicken.
Stir occasionally so that the ingredients are mixed well in the process of cooking.
Serve with sliced tomato and cucumber.
Hakka Steam Chicken
This again is my mother's recipes and it is a very simple and traditional dish.
Ingredients: -
Chicken 1 whole chicken or in this case I use 3 chicken legs
Salt
Chinese Cooking Wine
Methods: -
Clean chicken and rub a generous amount of salt on to the chicken (inside of the chicken as well if you are using the whole chicken). Followed by rubbing Chinese cooking wine and let it marinate in the fridge for at least 2 hours.
With a steamer, bring the water to boil. Place the chicken in a deep plate, lower the heat and place the plate of chicken in the steamer.
Gently steam the chicken in low heat for 35 minutes. Remove the plate of chicken. There should be chicken stock in the plate, separate it and let the chicken cool.
Do not over cook the chicken, as it will continue to cook while it is cooling.
Cover the chicken when cooling to prevent the meat from drying, this dish can be served cold. Just reheat the chicken stock and shower it onto the chicken before serving.
Ingredients: -
Chicken 1 whole chicken or in this case I use 3 chicken legs
Salt
Chinese Cooking Wine
Methods: -
Clean chicken and rub a generous amount of salt on to the chicken (inside of the chicken as well if you are using the whole chicken). Followed by rubbing Chinese cooking wine and let it marinate in the fridge for at least 2 hours.
With a steamer, bring the water to boil. Place the chicken in a deep plate, lower the heat and place the plate of chicken in the steamer.
Gently steam the chicken in low heat for 35 minutes. Remove the plate of chicken. There should be chicken stock in the plate, separate it and let the chicken cool.
Do not over cook the chicken, as it will continue to cook while it is cooling.
Cover the chicken when cooling to prevent the meat from drying, this dish can be served cold. Just reheat the chicken stock and shower it onto the chicken before serving.
Note:- The chicken stock can be use for cooking chicken rice.
Thursday, March 31, 2011
Belachan (Prawn Paste)
Belachan also known as Prawn Paste, it is commonly used in South East Asia when cooking spicy stir fried vegetable, chilly paste, chilly dip, etc. 
Taste: - It is very salty with a pungent smell, but it can enhance the flavor in a spicy dish. Some Common Dishes:- Stir fried Kang Kong, Stir Fried Okra (Ladies Fingers), Singapore Chilly Crab Chilly, Paste for Nasi Lemak, etc.
Taste: - It is very salty with a pungent smell, but it can enhance the flavor in a spicy dish. Some Common Dishes:- Stir fried Kang Kong, Stir Fried Okra (Ladies Fingers), Singapore Chilly Crab Chilly, Paste for Nasi Lemak, etc.
Sunday, March 20, 2011
Melt-In-Your-Mouth Braised Pork Belly/Shoulder
Ingredients: -
Pork Belly / Shoulder 1kg
Chopped Garlic 3 tblspn
Sweet Dark Soy Sauce 8 tblspn
Light Soy Sauce 5 tblspn
Sugar 2 tblspn
Rock Sugar 1 tblspn
Water 2 cups
Methods: -
Ask you local butcher to cut two long piece of pork belly at least 3 inches wide.
Clean the meat and place all ingredients in to a deep pan. Slowly braise the meat at medium low heat for 1 hour.
Remove only the meat and cut into 1cm thick, put it back in to the sauce and continue cooking for another 1 hr 30 mins or until there's a layer of oil on top of the sauce.
The objective of the long cooking time, is to tenderise the meat, so it will just melt-in-your-mouth and to melt away the fats, so when you eat the fats will give you soft and jelly-like texture.
If you are using pork shoulder, you may require longer cooking time.
Note: -
This dish is best served with rice or as the filling for Sang Choi Bao (wrapped in lettuce)
Tuesday, March 15, 2011
Onion Omelette
Really? Onion Omelette? After all it is such a simple dish...I mean who can't cook omelette? Well, who cares...it's just another idea, after all it is still a delicious side dish.
Ingredients: -
Onion 2 large
Eggs 5 (70g each)
Sugar 1/2 tspn
Light Soy Sauce 2 tspn
Salt
Methods -
Light beat the 5 eggs with a pinch of salt.
Heat a non-stick pan with 1 tblspn of oil. Add onion, stir fry and add half a teaspoon of sugar to caramelise to onion.
Once Onion is slightly brown, spread evenly and add the egg mixture.
Turn the omelette over when one side is cooked and add 1 teaspoon of light soy sauce over the omelette.
To enhance the taste, when adding soy sauce on each side of the omelette, turn the egg over each time after soy sauce is added to sizzle the soy into the omelette.
Note: -
Sometime I will replace the onion with chopped garlic and finely sliced cabbage. It taste just as good.
Ingredients: -
Onion 2 large
Eggs 5 (70g each)
Sugar 1/2 tspn
Light Soy Sauce 2 tspn
Salt
Methods -
Light beat the 5 eggs with a pinch of salt.
Heat a non-stick pan with 1 tblspn of oil. Add onion, stir fry and add half a teaspoon of sugar to caramelise to onion.
Once Onion is slightly brown, spread evenly and add the egg mixture.
Turn the omelette over when one side is cooked and add 1 teaspoon of light soy sauce over the omelette.
To enhance the taste, when adding soy sauce on each side of the omelette, turn the egg over each time after soy sauce is added to sizzle the soy into the omelette.
Note: -
Sometime I will replace the onion with chopped garlic and finely sliced cabbage. It taste just as good.
Monday, March 14, 2011
Soy Sauce
I would like to share some of the sauce I use which make my 'cooking' life easier. 
Sauce: Light Soy Sauce
Sauce: Dark Soy Sauce
Taste: Slightly Sweet; Great for braising meat.
I love this sauce, it has been around since I was a little girl. I remember my mother use it alot too. It is best use for braised dishes which you would like to have rich thick sauce. You can buy this from most Chinese groceries shop.
Sauce: Light Soy Sauce
Taste: Salty
There are alot of different brands out there, I would recommend that you use one that is superior quality (or the first harvest) because you will get more of the natural taste of the fermented soy and subsequents harvest have more flavoring and salt added to it. The superior Soy are usually dearer by about a dollar, but it's really worth buying a good one.
Stir Fried Cabbage (Vegetarian)
This is a quick and simple dish.
Ingredients:
Cabbage 1/4
Carrot 2
Chopped Garlic 1 tblspn
Sesame Oil
Light Soy Sauce
Sugar
Salt & Pepper
Methods:
Cut cabbage and carrots into strips (as shown in the picture).
Heat frying pan with 3 tablespoon of oil, slightly cook garlic till fragrant.
Add cabbage and carrots, add sugar and gently stir fry till cooked.
Add sesame oil, salt and pepper to taste. Add soy sauce for colour.
Ingredients:
Cabbage 1/4
Carrot 2
Chopped Garlic 1 tblspn
Sesame Oil
Light Soy Sauce
Sugar
Salt & Pepper
Methods:
Cut cabbage and carrots into strips (as shown in the picture).
Heat frying pan with 3 tablespoon of oil, slightly cook garlic till fragrant.
Add cabbage and carrots, add sugar and gently stir fry till cooked.
Add sesame oil, salt and pepper to taste. Add soy sauce for colour.
Wednesday, February 16, 2011
Tips - To Marinade Meat
Whenever I know I am going to have a busy week, I'll take some short cuts to help cut down my preparation time: -
1) Plan your menu and buy a week worth of meat. e.g. Monday - Chicken, Tuesday - Beef, Wednesday - Pork....etc.
2) Once you have purchased the meat, marinade the various meat accordingly, indivisually packed them to the portion you'll usually use per meal and freeze it.
The preparation may take few hours of your time, but you'll have more time for the rest of the week!
1) Plan your menu and buy a week worth of meat. e.g. Monday - Chicken, Tuesday - Beef, Wednesday - Pork....etc.
2) Once you have purchased the meat, marinade the various meat accordingly, indivisually packed them to the portion you'll usually use per meal and freeze it.
The preparation may take few hours of your time, but you'll have more time for the rest of the week!
Quick and Easy Stir Fried Celery Beef
This is a easy and quick dish to prepare if you are short of time.
Ingredience: -
Tender Beef 300g (sliced)
Celery 2 to 4 stalk (cut to small pieces)
Marinate for beef: -
Chinese cooking wine / Dry sherry 2 tblspn
Vegetarian oyster sauce 2 tblspn
Soy sauce 1 tblspn
Salt 1/2 tspn
Sugar 1/2 tspn
Corn flour 2 tspn
Pepper
Method: -
Marinate Beef for at least 30 minutes. You can also choose to marinate beef a day before.
Heat wok frying pan with 2 tablespoons of oil. Stir fry beef until 80% cooked.
Add Celery stir fy and mix well, add pepper to taste.
Monday, February 14, 2011
Honey Soy Chicken
I tried this recipe for my kid's school lunch orders and it turn out that the children like it!
Ingredients: -
Chicken thigh fillet 1 kg
Ginger paste 1 tblspn
Minced Garlic 2 tspn
Light soy sauce 2 tblspn
Dark soy sauce 1 tblspn
Honey 2 tblspn
Salt
Pepper
Methods: -
Cut chicken fillet into small bite-size pieces and marinate with salt & pepper.
Heat two tablespoon of oil in a wok, add ginger and garlic to sizzle till till slightly brown and fragrant.
With medium heat add chicken to stir-fry till 80% cooked, add honey and stir-fry till cooked.
Add light and dark soy sauce, mix well and simmer for 5 minutes on low heat.
Before serving, add pepper and salt to taste.
Best served with steam rice.
Ingredients: -
Chicken thigh fillet 1 kg
Ginger paste 1 tblspn
Minced Garlic 2 tspn
Light soy sauce 2 tblspn
Dark soy sauce 1 tblspn
Honey 2 tblspn
Salt
Pepper
Methods: -
Cut chicken fillet into small bite-size pieces and marinate with salt & pepper.
Heat two tablespoon of oil in a wok, add ginger and garlic to sizzle till till slightly brown and fragrant.
With medium heat add chicken to stir-fry till 80% cooked, add honey and stir-fry till cooked.
Add light and dark soy sauce, mix well and simmer for 5 minutes on low heat.
Before serving, add pepper and salt to taste.
Best served with steam rice.
Monday, February 7, 2011
Detoxifying Black Soup
This is a simple soup which my mum used to cook for the family at least once a month to help ‘cleanse’ our body. This soup has a very good balance hence it is good for all seasons.
Ingredients: -
Lean Pork 500g (alternatively you can use one free range chicken)
Sheng Di Pian (Rehmannia Rhizome)* 50g
Tu Fu Ling (Smilacis Glabrae)* 35g
Water 3-4 litres
Salt
Quickly and gently rinse the herbs to wash off any dust.
Place meat, herbs and water in a pot to boil for at least 2 hours on medium-low heat. When ready, it's black in colour, look allot like black coffee.
Add salt to taste before serving.
Ingredients: -
Lean Pork 500g (alternatively you can use one free range chicken)
Sheng Di Pian (Rehmannia Rhizome)* 50g
Tu Fu Ling (Smilacis Glabrae)* 35g
Water 3-4 litres
Salt
Note*: -You can buy this easily from most Asian supermarket.
Method: -Quickly and gently rinse the herbs to wash off any dust.
Place meat, herbs and water in a pot to boil for at least 2 hours on medium-low heat. When ready, it's black in colour, look allot like black coffee.
Add salt to taste before serving.
Tender Hoi Xin Pork
Ingredients: - 
Sliced Pork Shoulder 500g
Cooking oil 2 tblspn
Onion 1 large (cut in to 4)
Spring onion 2 stalks (cut to 2cm long)
Ginger 2 tspn (finely diced)
Hoi Xin Sauce 3tblspn
Chinese cooking wine / Dry Sherry 1 tblspn
Marinate for pork: -
Salt ½ tspn
Soy sauce ½ tblspn
Vegetarian Oyster Sauce 1 tblspn
Pepper
Cooking wine or dry sherry 1 tblspn
Sesame Oil 1 tblspn
Corn flour 2 tspn
Method: -
Marinate sliced pork and let it sit in the fridge at least 30 minutes.
Heat 1 tablespoon of cooking oil in a non-stick wok / frying pan. Add marinated sliced pork and stir fry till 80% cooked.
Push the pork to one side of the wok, on high heat, add 1 tablespoon of cooking oil. Add ginger, onion and spring onion, gently stir fry till aromatic, mix with the pork.
Add Chinese cooking wine and Hoi Xin stir fry till pork is completely cooked.
Note: To achieve a tender texture for the meat, add 1 tablespoon of water on high heat and mix quickly before serving on plate.
Sliced Pork Shoulder 500g
Cooking oil 2 tblspn
Onion 1 large (cut in to 4)
Spring onion 2 stalks (cut to 2cm long)
Ginger 2 tspn (finely diced)
Hoi Xin Sauce 3tblspn
Chinese cooking wine / Dry Sherry 1 tblspn
Marinate for pork: -
Salt ½ tspn
Soy sauce ½ tblspn
Vegetarian Oyster Sauce 1 tblspn
Pepper
Cooking wine or dry sherry 1 tblspn
Sesame Oil 1 tblspn
Corn flour 2 tspn
Method: -
Marinate sliced pork and let it sit in the fridge at least 30 minutes.
Heat 1 tablespoon of cooking oil in a non-stick wok / frying pan. Add marinated sliced pork and stir fry till 80% cooked.
Push the pork to one side of the wok, on high heat, add 1 tablespoon of cooking oil. Add ginger, onion and spring onion, gently stir fry till aromatic, mix with the pork.
Add Chinese cooking wine and Hoi Xin stir fry till pork is completely cooked.
Note: To achieve a tender texture for the meat, add 1 tablespoon of water on high heat and mix quickly before serving on plate.
Seasoning for Grill Lamb Cutlets / Loin Chops
Thanks to Lily for sharing this fabulous recipe. It is so yummy!
Ingredients:-
Parsley
Dill Tips
Pealed Garlic 3 cloves
Lemon Juice }1 lemon
Lemon Zest }
Lemon Thyme
Sage
Rosemary
Salt & Pepper
Olive Oil 3 tblspn
Method:-
Blend all the ingredients in a electric food processor until it becomes a herb paste.
Season lamb with salt and pepper and brush herb paste to marinade lamb for at least an hour.
Ingredients:-
Parsley
Dill Tips
Pealed Garlic 3 cloves
Lemon Juice }1 lemon
Lemon Zest }
Lemon Thyme
Sage
Rosemary
Salt & Pepper
Olive Oil 3 tblspn
Method:-
Blend all the ingredients in a electric food processor until it becomes a herb paste.
Season lamb with salt and pepper and brush herb paste to marinade lamb for at least an hour.
Baked Sweetcorn Cob
I discover this side dish simply because I have extra herbs and trying ways to finish them.
Ingredients:-
Sweet Corn Cob
Thyme
Rosemary
Garlic 1 clove (minced)
Butter
Method:-
Pre-heat oven at 160 degree.
On the baking tray, place some rosemary and thyme. Place corn cob in the baking tray.
Scattered rosemary and thyme on top of corn cob, cut butter in to small pieces and scattered on top of the corn.Bake the corn at 160 degree covered with foil for 30 minutes and then remove the foil and bake for another 30 minutes.
Best served with butter, salt and pepper.
Ingredients:-
Sweet Corn Cob
Thyme
Rosemary
Garlic 1 clove (minced)
Butter
Method:-
Pre-heat oven at 160 degree.
On the baking tray, place some rosemary and thyme. Place corn cob in the baking tray.
Scattered rosemary and thyme on top of corn cob, cut butter in to small pieces and scattered on top of the corn.Bake the corn at 160 degree covered with foil for 30 minutes and then remove the foil and bake for another 30 minutes.
Best served with butter, salt and pepper.
Chrisy Mum’s Kaya (Egg & Coconut Jam)
Nothing like a good homemade Kaya! I remember how I used to complain when I have to stand in front of the stove and continuously stirring the pot of Kaya for 2 hours. And having to use a sieve to break down the lumpy Kaya into a smoother paste….. A lot of hard work! Nevertheless the end result is always sweet and tasty - especially when I get to lick the spoon.
Kaya is best eaten with a piece of soft white bread or on toast; crispy toast with caramelised custard-like jam with salty butter / margarine…and a cup of coffee……. That is just heavenly!
Ingredients:-
Eggs 5 (approx 70g each)
Castor Sugar 150g
Brown Sugar 50g
Coconut Milk* 400ml
Pandan Leaves 3 knotted (optional)
*I will usually use KARA brand Coconut cream and dilute it with a little bit of water. The next best option is the Ayam brand coconut milk.
Method:-
Lightly beat eggs, sieve to filter it. Mix eggs with coconut milk with a whisk.
Use a non-stick pot, gently boil the coconut and eggs mixture together with the knotted Pandan leaves at medium –low heat.
On a separate smaller non-stick pot, add castor sugar to heat over low heat till the sugar melts into a golden brown thick caramel.
Continue stirring eggs and coconut mixture with a hand whisk and slowly add the golden brown caramel into the mixture. At this point, the mixture will sizzle and become a lumpy and rough texture as the hot caramel cooked the eggs in the mixture, don’t worry about the texture.
Continue to cook and stir the Kaya for another 20 minutes. Turn off the heat and let the Kaya cool for 10 minutes then carefully (the mixture is very hot) use a hand blender (on low speed) to blend the Kaya into a smooth paste.
Once the Kaya texture is smooth, turn the heat back on to medium-low heat, add the brown sugar and continue stirring and cooking for another 1½ hours.
It is important to keep stirring the mixture to prevent curding…no short cuts!
Cool completely before storing in airtight containers.
Tips: -
Repeat blending with the hand blender if the texture is still lumpy. Be cautious when using the hand blender in hot food!
If you prefer the ‘Green’ Kaya, just pound 5 Pandan leaves to extract the juice and sieve into the coconut milk before mixing it with the eggs.
Kaya is best eaten with a piece of soft white bread or on toast; crispy toast with caramelised custard-like jam with salty butter / margarine…and a cup of coffee……. That is just heavenly!
Ingredients:-
Eggs 5 (approx 70g each)
Castor Sugar 150g
Brown Sugar 50g
Coconut Milk* 400ml
Pandan Leaves 3 knotted (optional)
*I will usually use KARA brand Coconut cream and dilute it with a little bit of water. The next best option is the Ayam brand coconut milk.
Method:-
Lightly beat eggs, sieve to filter it. Mix eggs with coconut milk with a whisk.
Use a non-stick pot, gently boil the coconut and eggs mixture together with the knotted Pandan leaves at medium –low heat.
On a separate smaller non-stick pot, add castor sugar to heat over low heat till the sugar melts into a golden brown thick caramel.
Continue stirring eggs and coconut mixture with a hand whisk and slowly add the golden brown caramel into the mixture. At this point, the mixture will sizzle and become a lumpy and rough texture as the hot caramel cooked the eggs in the mixture, don’t worry about the texture.
Continue to cook and stir the Kaya for another 20 minutes. Turn off the heat and let the Kaya cool for 10 minutes then carefully (the mixture is very hot) use a hand blender (on low speed) to blend the Kaya into a smooth paste.
Once the Kaya texture is smooth, turn the heat back on to medium-low heat, add the brown sugar and continue stirring and cooking for another 1½ hours.
It is important to keep stirring the mixture to prevent curding…no short cuts!
Cool completely before storing in airtight containers.
Tips: -
Repeat blending with the hand blender if the texture is still lumpy. Be cautious when using the hand blender in hot food!
If you prefer the ‘Green’ Kaya, just pound 5 Pandan leaves to extract the juice and sieve into the coconut milk before mixing it with the eggs.
Sunday, February 6, 2011
Quick & Easy Stir Fried Mi Fen (Rice Noodle)
I often keep some ‘emergency’ ingredients at home for occasions when I need to cook a quick and simple meal and this is one of them. 
Mi Fen or Rice Noodle is an easy-to-cook, inexpensive ingredient which can be stored for a few months and easily available. Depending what I have available in the fridge, this dish provides my family with a quick, healthy and yummy dinner, a much better option to burger and fries.
Ingredients (A): - 
Carrot 1 whole
Bak Choi 2 whole stalks
Fish Cake 100g
Roast Pork* 150g
Minced garlic 1 clove / 1 tspn
Minced ginger 1 tspn
Ingredients (B): -
Rice Noodles 500g 
Stewed Pork Slice 1 can (optional)
Water 2 Cup / 500ml
Marinade (A): -
Light soy sauce 1tblspn
Pepper 
Sugar 1 tspn
Sesame Oil 1 tblspn
Marinade (B): -
Light soy sauce 1 tblspn
Dark soy sauce 1 tblspn
Salt 1 tspn
Pepper
Cooking wine or dry sherry 1 tblspn
Sesame Oil 1 tblspn
Method: -
Heat 1 tablespoon of vegetable cooking oil in a wok and add ½ the portions of the minced garlic and ginger.
Add carrots and vegetable stir fry with marinade (A), mix well and add fish cake and roast pork. Continue to stir fry until the vegetables are cooked. Transfer to a plate and set aside.
Heat 1 tablespoon of vegetable cooking oil and add the balance half of minced garlic and ginger. Add Stewed pork slice (roughly break it up with spoon), water and marinade (B). Add rice noodle spreading it evenly.
Cover the wok to simmer rice noodle, stirring it occasionally to ensure that all the rice noodle is softened evenly. Depending on the brand you buy, if the texture of gthe rice noodle is a little harder, just add another half to one cup of water accordingly.
When the water is almost drying up, the rice noodle should be soft. Add the cooked ingredients (A), continue to stir fry and mix evenly.
*Roast Pork - you can easily buy A$10 worth from your local Chinese Restaurant.
Remarks:-
For this dish, I will very often use ingredients that are readily available in my fridge or whatever I can buy at the supermarket at the very last minute. So you can replace some of the ingredients according to your liking. For example, instead of Bak Choi, use Cabbage and/or Leek. You can also turn this into a vegetarian dish by using prawn, baby corn, mushroom and toufu to replace the meat.
Moist & Buttery Butter Cake
8 Inch rounds size tin or 7 Inch square / rectangular tin
Ingredients : -
Low Gluten Flour / Cake Flour / Hong Kong Flour 200g
Baking Powder 1 tspn
Baking Soda 1 tspn
Butter 200g
Castor Sugar 180g
Eggs 3
Vanilla Extract 2tspn
Milk 3 tblspn
Salt
Method: -
Preheat oven 160 degree (fan mode)
Sift the flour with baking powder and soda. Add 3 pinches of salt.
In a separate bowl, cream butter and sugar with electric beater. Add eggs one at a time, beating well after each.
Fold in the shifted flour ingredients into the creamed mixture alternate with milk, starting and ending with flour.
Finally add in vanilla extract and combine well.
Pour batter into a greased cake tin and bake for 45 to 50 minutes until skewer inserted in the center of the cake comes out clean.
Remove cake from oven and let it cool completely before cutting.
Ingredients : -
Low Gluten Flour / Cake Flour / Hong Kong Flour 200g
Baking Powder 1 tspn
Baking Soda 1 tspn
Butter 200g
Castor Sugar 180g
Eggs 3
Vanilla Extract 2tspn
Milk 3 tblspn
Salt
Method: -
Preheat oven 160 degree (fan mode)
Sift the flour with baking powder and soda. Add 3 pinches of salt.
In a separate bowl, cream butter and sugar with electric beater. Add eggs one at a time, beating well after each.
Fold in the shifted flour ingredients into the creamed mixture alternate with milk, starting and ending with flour.
Finally add in vanilla extract and combine well.
Pour batter into a greased cake tin and bake for 45 to 50 minutes until skewer inserted in the center of the cake comes out clean.
Remove cake from oven and let it cool completely before cutting.
Meat Balls (Beef)
Ingredients (A): - 
Minced beef 500g
Cooking oil 2 tblspn
Plain flour 2 cups
Ingredients (B): -
Onion 1 large (finely chopped)
Spring onion 2 stalks (finely chopped)
Carrot 4 table spoon (finely chopped)
Falafel 2 table spoon (optional)
Marinate: -
Salt ½ tspn
Soy sauce 1tblspn
Pepper
Cooking wine or dry sherry 2 tblspn
Sesame Oil 2 tblspn
Egg 1 approx. 60g
Corn flour 1½ tspn
Method: -
Marinate minced beef for at least 30 minutes in the fridge. Add ingredients (B) and mixed well.
Roll meat into bite size balls. Shift flour on a plate. Thinly and evenly coat meat balls with flour.
Heat oil in a non stick frying pan and brown meat balls evenly. It doesn’t have to be completely cooked at this stage.
Placed browned meatballs in a deeper pan, add 1 cup of water and simmer meatballs on medium-low heat with lid on. The meat ball is ready when water is completely dry up.
Make about 40 to 50 meatballs. Serve with greens or potatoes, with gravy and cranberry sauce.
Minced beef 500g
Cooking oil 2 tblspn
Plain flour 2 cups
Ingredients (B): -
Onion 1 large (finely chopped)
Spring onion 2 stalks (finely chopped)
Carrot 4 table spoon (finely chopped)
Falafel 2 table spoon (optional)
Marinate: -
Salt ½ tspn
Soy sauce 1tblspn
Pepper
Cooking wine or dry sherry 2 tblspn
Sesame Oil 2 tblspn
Egg 1 approx. 60g
Corn flour 1½ tspn
Method: -
Marinate minced beef for at least 30 minutes in the fridge. Add ingredients (B) and mixed well.
Roll meat into bite size balls. Shift flour on a plate. Thinly and evenly coat meat balls with flour.
Heat oil in a non stick frying pan and brown meat balls evenly. It doesn’t have to be completely cooked at this stage.
Placed browned meatballs in a deeper pan, add 1 cup of water and simmer meatballs on medium-low heat with lid on. The meat ball is ready when water is completely dry up.
Make about 40 to 50 meatballs. Serve with greens or potatoes, with gravy and cranberry sauce.
Sunday, January 30, 2011
Sweet Corn Fritters
This is a dish I learned from my partner's mum with minor changes. Fantastic dish to serve with roast or as Chinese dish to serve with rice.
Ingredients: -
Ingredients: -
- Self-raising flour 3 cups
- Water 4 to5 cups
- Salt 1 tspn
- Soy Sauce 1 tblspn
- Sweet Corn 2 cups
- Parsley 1 cup (finely chopped)
- Oil
Method: -
- Mix self-raising flour with 4 cups of water till dissolved into a batter. Season with salt and soy sauce.
- Add sweet corn and parsley. If the mixture gets too thick, just add water accordingly to dilute. Should make a thick and watery batter.
- Heat oil, gently place a tablespoon of sweet corn batter into oil. It should sizzle immediately. Fried till golden and drain access oil from fritters.
Tuesday, January 25, 2011
Crispy Prawn Dumplings
Ingredients:
Fresh Prawns 500g
Sugar 1/2 tspn
Fish Sauce 1 tspn
Soy Sauce 1 tspn
Pepper a pinch
Minced Ginger 1 tspn
Chives 1 tblspn (finely chopped)
Spring Onions 2 tlbspoon (finely chopped)
Wanton Skin 50 pcs
Cooking Oil
Method:
- Remove shells and slightly minced prawn. Marinate with sugar, pepper, fish sauce and soy for 20 minutes in the fridge.
- Add Chives, Spring Onion and mixed well just before wrapping.
- Place Wanton skin in front of you in diamond shape, put one teaspoon of prawn mixture on the upper half of the wanton skin (If you uses round Wanton skin, just place the prawn mixture on the top half; as shown in the pictre).
- Fold the Wanton skin in upward direction to form a triangle, seal Wanton skin by brushing water on the edges of the skin. Gently press air out before the wanton skin is completely sealed. Should make at least 45 dumplings.
- Heat cooking oil in a frying pan. The prawn dumpling should just sizzle when put into the hot oil, fry prawn dumplings for about 30 seconds on each side or until golden brown.
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