Thursday, December 25, 2014
Wednesday, December 24, 2014
Sunday, December 14, 2014
2 Chicken ththigh or 200g chicken breast - cut into small pices. Marinate with black soya,pepper, sesame oil and a pich of salt.
6 Dry oyster - Soak in water for 15 min, drain the water and cut into two.
5 Dry mushroom - Soak in water for 15 min, drain the water and cut into strips.
1 big tin of stew pork (can getcfrom most supermarket).
2 Chinese sausage - cut into small slices.
20g Dry prawm - Soak in water for 5 min and drain
3 Cup of rice
1.Heat up a pan with bit of oil. Fried dry prawn and mushroom for 1 min. Follow by chinese sausage fried for another 1 min.
2. Prepared rice cooker, wash rice add in all ingrediens except chicken bring to cook.
3. When the rice start boiling, add in the marinate chicken. Wait till till cook and served hot.
Friday, December 5, 2014
Arrange the cabbage rolls into a pan and fill with 2 cup water bring to boiled for 8-10 minutes. Add oyster sauce and cornstarch to ticken the sauce.
Tuesday, November 25, 2014
Friday, November 21, 2014
50gm Evaporated creamer
10- 15 Curry leaves
Pich of salt
corn starch - to ticken the butter milk
cooking oil - enought to fry the prawn
few chilli padi - optional
Heat the oil in high flame.Fry the prawn till 80% cook. Drain the oil and put aside.
Preparedthe butter milk. Heat up a fying pan in medium flame. Put the butter till all mealt, then follow with curry leave (cut into strips Stright into milk butter) & chilies. Fried for 1 Min till the you smell the frangrent and add the evaporaterd milk. Add salt to teste and ticken the butter milk with corn stach and add in the prawn to mix well.
Tuesday, November 18, 2014
Bough this from Singapore In Bedok
1.Add some cold watermake make sauce.Spread the sauce evenly ovchicken pieces, place in fridge to season for 1-2 hours.
2.Heat up oil in the wok, fry the chicken pieces using medium flame till golden brown.
Tuesday, November 4, 2014
Recipe adapted from culinaryarts
2 cups all-purpose flour (260 grams)
1 Tbsp baking powder
2 Tbsp granulated sugar
½ tsp salt (table salt, not Kosher)
4 Tbsp butter (½ stick)
½ cup heavy cream, plus more as needed
½ cup dried currants
Preheat oven to 400°F.(200c)
Prepare your baking sheet pan by greasing it with butter or shortening or lining it with parchment paper. Or use a silicone baking mat, which is my favorite technique.
Beat one of the eggs along with a tablespoon of water in a small bowl and set aside.
In a large mixing bowl, combine the flour, baking powder, sugar and salt.
Cut in the butter until the mixture resembles large crumbs.
In a separate bowl, beat the remaining two eggs and stir in the cream. Then stir the egg-cream mixture into the dry ingredients. Stir in the currants.
Turn the dough out onto a floured board and press it together into a single lump. If it doesn't hold together yet, add more cream, a tablespoon at a time, until it does. Don't overwork the dough, though.
Roll the dough out to a thickness of 1 inch. Cut into rounds with a round or fluted pastry cutter. Or you could cut the dough into triangular wedges, which will reduce the amount of scraps you end up with.
Arrange the scones on your prepared baking sheet. Brush the tops of the scones with the egg white, and transfer the pan to the oven. Bake 15 minutes or until golden.
Sunday, November 2, 2014
Recipe adapted from vivianpangkitchen
1 processed cuttlefish (bought from wet market)
A bunch of young water convolvulus (kangkung)
(B) Sauce (Mix ttogether)
2 tablespoons Hoi Sin sauce
1 1/2 tablespoons prawn paste
1/2 teaspoons sambal belacan
1/2 teaspoon sugar or to taste
2 tablespoons water
1 Calamasi (limau kasturi )
Some toasted sesame seeds
Some ground peanuts
1. Washed water convolvulus and pluck into bite length size. Set aside. Cut the processed cuttlefish into bite length size too.
2. Heat a pot of water and when water comes to a boil, blanch the water convolvulus till turn dark green (less than a minute) and remove.
3. Then, Blanch cuttlefish for about 2-3 minutes (thick slices take longer time) and remove.
* Do not overcooked cuttlefish as the texture will turn rubbery.
4. Preparing the sauce. Mix all together in a mixing bowl till well combine. Taste and adjust accordingly.
5. Serving by placing cuttlefish on top of water convolvulus. Pour the mixed sauce and sprinkle with sesame seeds and ground peanuts. Serve immediately.