Little Guy Big Kitchen

Renovations - Design in Progress

2009-01-06T21:15:00.017+08:00

>
When you need to turn your living space like the above into something like the above also, you need to tear it down.

Yup, something like this that you would do eh. Lolx... Otherwise how can have something like the above eh.

But in order to do that as above, you need to do this. A painful thing to do. Worst than pricking nails.

My apologies for the late updates as I was busy with my renovation onto my old apartment which is bigger than my new apartment which I've sold off. I can then use the $ to renovate. The below are those I've filtered from many designs and I'll use them into my renovation.

GRAND ENTRANCE

First of all, it's the Grand Entrance. This is quite important. First impression that I think must really impress anyone who comes even though nobody comes. Haha... I will take this design to the contractor for it's lighting and the design. This way, when they exit, it's a grand exit too. Haha...

This includes the top and the side. I've been browsing a lot of designs. The local designs are quite lame and seldom exquisite. Singapore's are better. I'm looking at few colors in 6 divisions. Eg. Kitchen, Bedroom, Bathroom, Living Room, Study room and Dining area.

BEDROOM

This is the place I love most. My Santuary. The most romantic area of my life. Lolx... Not making love though. Lolx... It's the place I spent most of my time here. Lay eggs. :) I prefer lots of ambience lightings. Flooring will be wooden. All else will be wooden too. I've already caught the latest design from the showroom. Will be placing my booking soon by this week.

Something like this will do too.

BATHROOM

I like the shelf. Simple.

Good lightning.

My bathroom theme will be blue and white. It's like swimming in the sea. I like the blue section and the sink.

KITCHEN

The quite important area. My kitchen is an L shape which is like the above. The theme will be yellow. All will be the expensive stainless steel with glass and marbles and it's sealed vacuumed when closed. No wood. My current kitchen is wood which makes cleaning very difficult. Plus pests and moisture makes it easily damaged. I had 2 freaking fridge too. Lolx...

STUDY ROOM

Study room should be bright. Hence, white it is. If it's dark, I'll will be sleeping instead of studying. Lolx... I'll mix some designs here and there from all 3 pictures.

I like the decorations design.

The glass cabinet will be from Ikea. All cabinets will raised to the top. It's my Library room too. Need to buy lots of accessories from IKEA. Good business for them :)

I had a hard time thinking what design that matters. I'm very fussy abt design. I love high tech, but simple. Not sophisticated. Not overly cluttered.

Other areas that I'm still looking is the Living room and the Dining area. This includes the plaster ceiling. Lightings too. Gosh, I'm doing all alone. I don't think so I can make it before Chinese New Year.

LIVING ROOM

Is Red and Yellowish brilliant? It matches my Kitchen. Lolx... I like the cabinets.

An aquarium for salt water fish. Therapeutic.

The glass shelves at the corner is enticing.

DINING ROOM

Nice black glass facing the dining table. Nice plaster ceiling.

SIDEWALKS

I'll update later on. Soon enuf. :P Happy New Year to my fellow readers. Wishing you all the best in the year 2009. :)

3 Months

2008-11-06T20:38:00.004+08:00

Wow, I've been away for 3 mths. Time flies. If not because of Happy Surfer reminding me to update today, I think 3 mths would become 6 or 9. Lolx...

Well, I don't have much to update. I'm planning to sell my apartment. My agent is finding the buyers. Times are bad. I sold it because the huge mosque is too near. Parking will be indiscriminate too. I prefer my dad's secluded condo.

Career or work wise, I'm bored to death. No work makes Jack a dull boy. Sorry, it's dull man. :) November month makes it unbearable. Can't wait for end December! Thats like 1.5 mths away...

Personal front, it's just the same. There're aren't much nice movies nowadays. It's good though, as I can save then. As I'm still single with no dates, I really don't know why should I save. Save for marriage? Lolx... Yar, if I had one. Save for rainy days? Well, I had. I'm lost actually. Everyday was mundane. I'm quite lonely though. With my mum passed away, I came back home with nobody at home. Dad comes home late and we rarely talks. I had only a handful of friends and all of them are married. Can't really disturb them. Lolx... I can't renovate my dad's apartment as he hasn't moved out yet. Hence, nothing to do. It's only after that, I can be very busy. Anyway, my direction of life is lost. Materially I'm there. Some how it's empty.

I hope I'm not boring anyone. Happy surfer would not be happy after reading this. Haha... Take care! Adios...

Lightnings, Sinks & Wardrobes

2008-08-06T22:25:00.006+08:00

KITCHEN SINKS

I think I like this 1.

Mini sink. Haha...

WARDROBES

I like this 1.

LIGHTNINGS

For dinner table.

OR this?

For wall.

Very nice. RM1K+. Good for stairways.

Cabinet for bathroom. Not that nice.

Another bathroom cabinet.

Home Furnitures

2008-07-08T22:27:00.003+08:00

The best designs or rather good designs you can find is showrooms. Haha... This showroom is 280K unit. This is a small wardrobe.

Nice bedroom eh. Small though.

The bathroom in master bedroom is rather small.

The living room. Not that nice. Ok showroom done for here.

Wardrobe from Lorenzo. Yup, I've went to 2 showrooms from Lorenzo. Jln Ampang's was more of European style. I'm a bit apprehensive to get this compared to the smoky transparent-looks-modern type. This is so grandpa style. Well, I like the compartments though. The modern types does not have many compartments.

Hmm... It actually looks better in real than in photo.

I wonder if I like stripes. Both have pics I've taken has it. Leather has advantage to easier maintenance but most leather sofas are rather rigid with so many stitches.

Just wonder if this is nice. There's not enough room for a bigger HDTV! I prefer high tech fittings into my living room. This is only just partial for bedroom and living room. So many things are missing. Well, no harm waiting. It's better to slow shop than buy all at once.

Home Appliances

2008-07-08T20:21:00.003+08:00

Time flies real fast. Especially when you're cooking. It just dissappears like that. When you bake or make few main courses, that's even faster. My apologies for my absense here. I thank you all for visiting my blog. You see, I was busy going shopping, window shopping actually for my new home. Lightnings, bedroom King Size bed, wardrobes, bath tub, bath utensils, bla bla right to floor tilings. Gosh... Yah, I'm hoping to turn my hse into 5 star hotel. Haha...

I like this microwave oven from Panasonic due to its 27L with capability to steam, bake n grill. See here. This model is techie.

Well this one, from Panasonic too, but its too many buttons. I like its big 42L. Panasonic has more and wider range compared to other brands.

Sharp models are rather few with much lower specifications and smaller capacity. Though I'm a little guy, I do have Big kitchen. To cook a camel. Haha...

Samsung does not have microwave Inverters! Darn... I prefer Inverter as it retains nutrition and not overcooked plus energy-saving. Convection does exactly that.

LG does not has many options besides claiming to cook 4 times faster with 50% energy savings.

Today I've went to Carrefour for groceries shopping and since I'm there, I've walked the isle into the home appliances for microwave ovens. There's only 1 that is up to my standards. The rest has practically no accessories, the handle was made in stainless steel, the inside steamer door was microwave-capable made of some plastic kinda thing. Most models was of low capacity, eg 22L. I'm looking for XL! Haha... Well... not that I had 6 kids to feed anyway. It's just me. Neither I'm a big eater. I prefer a larger capacity as I can microwave multiple food in 1 go instead of separate.

Any recommendations? I'm looking for above 27L, inverter technology with convection for baking and grilling. I doubt inverters can go with convection. Well, I'll guess I'll have to go more shopping then. Here the link to Buying Guide, here and here for dummies like me. Haha...

Disappearance

2008-05-26T20:46:00.004+08:00

Since 13th January, I've been disappeared long enough. Perhaps 13th wasn't good number. Or perhaps January wasn't a good mth. Hahaha... Yah, January was when people starts things and I was instead disappeared. Actually I was already started. Hmmm... I wonder where I've left off though. Lolx... Well, how abt 26th then, which is today. Must be a good number then. A number that showed that I've come back, returned from don't know where and blogged here now about something. *winks. Anyway my apologies for my MIA (Missing In Action). Well, I'm back. I hope. Lolx...

I've seldom cooked nowaday as I'm waiting and still waiting (for ages - kidding) for my new apartment to be ready. Then again I had to wait till my kitchen, room, bathroom and god knows what else for the renovation to finish. Perhaps I too needs to be renovated. Lolx.

Hence, sorry for not posting any recipes. Perhaps in late Oct when my dream turtle shell is ready. I wonder if my big kitchen fits. Lolx. I was already shopping for microwave oven that comes with steam. Any above 20 litres. Also some other electronics. I too seldom bought any recipe books or magazines as I found it lack of uniqueness. It's been mths though.

Playing Golf

2008-05-26T20:42:00.001+08:00

A married man was having an affair with his secretary. One day, their passions overcame them and they took off for her house, where they had passionate relations all afternoon. Exhausted, they fell asleep and awoke at around 8 p.m.

As the man prepared to leave, he told the woman to take his shoes outside and rub them through the grass and dirt. Mystified, she nonetheless complied and he slipped into his shoes and drove home.

"Where have you been?" demanded his wife when he entered the house.

"Darling," replied the man, "I can't lie to you. I've been having an affair with my secretary and we've been together all afternoon. I fell asleep and didn't wake up until eight o'clock."

The wife glanced down at his shoes and said, "You lying jerk! You've been playing golf!"

P/S : Gals who married, don't show this to your husband!

One Who Truly Helps

2008-01-13T21:50:00.000+08:00

In the world of adversity, there're 3 types of people who helps. One who simply help by donating money or things. Another helps by simple means, means giving a helping hand or lending or advise or alms. The last one is one who don't how to help and hence this type of person seldom helps. I see this type of person quite pathetic.

There's only 1 type of person who truly helps. This type of person, I don't call him a person because he is the one who truly (if not wholly) understands what helps truly means. The truth was his guidance. To obtain truth, one must obtain wisdom. To obtain wisdom, one must cultivate over time. Then one can see the universal truth. So I call this person a sage, rather than a person. He who truly helps does not ask for any rewards. When one does so, he will receive divine rewards. Rewards from heaven that is. He too rather seldom takes but instead he'd gives more. Overtime, he will surely accumulate more wealth and hence he'd give more.

To me, any advise should only be given on 3 circumstances. When it is asked. When is of grave danger. And when it is questioned.

It is a good intention in helping ppl esp those in dire needs. but one must have wisdom to see in order to help. It's not about the simple way to simply help. It takes more than that. the way maybe simple but it can be not. simply help is not the way too. The guidance is the way of truth, if u can see it by using your wisdom. Hence is the case is true, then by all means you can help.

Some says it's difficult to be a good person nowadays to help as every good intentions was mistaken for it. It's not about being a good person. It is about the way to be done and how it's to be done, correctly. Many lost faith in doing so. It's just that they don't truly understands what it takes to help.

Love

2008-01-07T21:43:00.000+08:00

If LOVE can be described, it's not called LOVE.
If LOVE can't be described, you don't have LOVE or you've mistaken LOVE.
So what is LOVE?
LOVE transcends Space and Time.
Everyone has different kind of LOVE and different experience of LOVE.
LOVE is the most unique feeling that comes out from the HEART!
LOVE can't be described not explained! It doesn't had to!
If you made LOVE to be so, it's not LOVE.
When human made LOVE to be as they pleased, it's not TRUE LOVE as human is not perfect.
But when LOVE came from the heart, then it is a TRUE LOVE.

Life Or Wife

2008-01-07T21:30:00.000+08:00

This is my Little Quote. Hope you enjoy it Big time with your Life or Wife. :)

If you can't get a Life, Get a Wife then.
If you can't get a Wife, Get a Life then.
If you have a Wife and can't get a Life , it's bcos you've got a Wife!
If you have a Life and can't get a Wife, it's bcos you've got a Life!
You can't have Both Life and Wife, bcos one will go out thru the window sooner than you think!
And you can't loose both Life or Wife

Wishing you therefore have a Good Life or A Good Wife!

Couple and Marriage

2007-12-25T00:24:00.000+08:00

Being a Couple is a Quest.
Marriage is then a Conquest.

Merry Christmas 2007

2007-12-24T23:28:00.000+08:00

First of all, I wish everyone Very Happy Merry Christmas!!!

This year... 2007... I got myself my very own Christmas presents... Nope, I didn't get any presents from anyone. It's the thought of the heart in giving. I like small and unique... No, not antiques. :P I saw this pair, 1 big n 1 small. Do you know what is it? I don't think you'd know too. Hahaha... I at first also don't know. So, I went asked the sales lady (a shop in Orchard road, Singapore. She said it's Koala. It's only left this pair and I bought it. It's made by Centex.

Besides koala that I've bought, I've also bought 3 more presents. The blue stick is a kaleidoscope horoscope. Mine is Pisces. Bought in Singapore too. In Bugis Junction. I've also bought it for my sisters too. The green chain is also bought from there with my english name. The red sock is bought at KLCC as I was also buying for my sisters and brothers.

So this year, all of my siblings has more than 1 presents wrapped as 1 for each person. Well, except for my married little bro and his wife, which I gave a piggy bank with oink oink sound when a coin is dropped. It's for savings and more offsprings. Haha... He's gonna kill me. His 2 daughters also got presents which I wrapped separately. I've used 3 types of wrappers too. Red, Green and Silver. Not those plain types though. Lastly tied with red ribbon. Looks nice.

The Winter Solstice 冬至

2007-12-22T13:41:00.000+08:00

Another year has come. Today Sat 22nd Dec is The Winter Solstice day or Dong Zhi 冬至. Chinese fesitval dishes usually have auspicious and meaningful names and the tang yuan 汤圆 is no different. The Chinese word tang 汤 (meaning 'soup') sounds like tuan which means reunion, while yuan 圆 means round, signifying "yuan man" (complete / 圆满 ). The entire phrase tang yuan 汤圆 therefore symbolises "tuan yuan" (family reunion / 团圆 ), and eating tang yuan on Dong Zhi 冬至 represents family reunion and harmony, and also signifies family unity and family prosperity.

This year I've made Tang Yuan better compared to last year. It's the 2nd year I made myself. Previously, mum and us siblings will do. Time has changed. So this year, I know a better way to do it nicer and rounder. I start from 7am till 930am. Takes long time eh. Cos I like to do it nice this time.

I bought 2 packs of this where there's 5 colors inside. Red, white, green, orange and yellow. But they are hard and not nice looking. I've also bought ginger and 1 big stalk of pandan leaves.

So I separate them by colors and then crushed them. Add water and make the dough again. When too watery or too soft, add little by little glutinous flour. When rolling it, add a little bit of flour first before rolling. It won't stick with the rest and makes it looks more rounder. So it turns out nice or not? It's not so round yet cos later only make it round when put inside the boiling water.

These are the 5 colors after remaking them. Notice I put flour under them? Cos later I can use it to roll again and also they don't stick together. Do the lightest color 1st otherwise the darker color which sticks to your hand will get transfer to the lighter ones.

This 2 packs I bought from Carrefour cos I wan this year to have fillings. It's red bean in the purple packet and Black Sesame on the green pack. I think it cost about RM2.99 a pack.

This is the end product after 2.5 hrs making it. I'm really pleased as it tastes good and looks good too. The big red ones are not red. Looks more Pink! Kakaka... So means it's 6 colors!

Below is the recipe but I've made some changes. I had 3 pots. 1 pot for boiling water with added sugar. This pot is used first to put them inside. When they float, let them float awhile and then transfer them to another pot of normal water. Let them sink down but not too long. Say 5 mins at sinking level. I let all the 5 colors sink and then transfer them to the last pot which is boiling with ginger and pandan leaves and sugar. I used 7 big teaspoons of sugar for a big pot.

At 1st I do the bigger whites and the bigger reds which is without fillings. Do the above paragraph. Then do the smaller 5 colors. Lastly I do those with fillings cos I don't want the fillings to remain too long as it will break the fillings out.

Recipe (From somewhere)
1. 500g of ready-mix glutinous rice dough (can be bought from market during the festival time)
2. 4 bowl of water (250ml x 4 = 1litre)
3. 130gm of dark brown sugar
4. 1 stalk of pandan leaves

1. Boil 1 litre of water with pandan leaves in a pot until you can smell of pandan leave fragrant with brown sugar, red date and dried longan meat, remove pandan leave then off the fire.

2. Boil 1 litre of water then once it boil reduce to low fire. Prepare some glutinous rice flour for dusting, take out the ready-mix glutinous rice dough, separate the red colour from the white.

3. Cover the red colour dough while you rolling the white dough. Then use water to wet your hands then knead the white dough into well mix, then roll into a long shape. Then divide into 2 small portion, while rolling the balls, the rest of the portion must be kept covered. Use your wet palm to roll them into small balls.

4. Dust your tray with some glutinous rice flour, then put the well roll ball into the tray and cover it. This is to prevent the ball from getting dry thru room temperature. Then proceed to do the red colour dough, knead them with wet hands until they are sticky then divide into small portions, then start to roll into small balls.

5. Once you finished rolling all the ball, put them into tray, you have turn on fire to boil the pot of water. Once you see bubbles, drop in your white ball slowly let it cooked. Prepare a pot of tap water. Then you see the white ball floated up, scoop them up and put into the pot of tap water. Then stir the ball a while. This is to prevent the ball from stick to each other later on. Do the same for the red colour ball too.

6. Then turn on the fire for the pandan leave syrup pot, and let it boil, then drain dry the ball from the pot of tap water and put them into the syrup pot. At this time, you may also add in the red colour balls too, then let them cook until you see all the ball floated up, off fire.

Light Chocolate Mousse

2007-09-01T00:05:00.000+08:00

The recipe is from Baking Bites.

Ingredients (serves 6)
1/2 cup boiling water
2 teaspoons powdered gelatine
2 tablespoons cocoa powder
4 eggs, separated
1/3 cup caster sugar

Method
1. Combine water and gelatine in a jug. Whisk with a fork until gelatine has completely dissolved. Stir in 1 1/2 tablespoons cocoa. Set aside to cool for 10 minutes.

2. Using an electric mixer, beat eggwhites in a large bowl until soft peaks form. Add sugar, 1 tablespoon at a time, beating until meringue is thick and glossy. With mixer on high speed, add egg yolks, 1 at a time, beating well after each addition.

3. Slowly pour gelatine mixture into egg mixture (make sure mixtures are both at the same temperature before you combine them), beating constantly until well combined. Spoon mixture into 6 serving cups. Refrigerate for 4 hours or until set and chilled. Dust with remaining 2 teaspoons cocoa. Serve.

Notes & tips
When beating eggwhites add a small pinch of cream of tartar. This helps to stabilise the egg, producing a light, fluffy mousse.
Hint: This mousse is delicious served with almond bread.

The Real Crepe Cake

2007-08-31T23:54:00.000+08:00

The recipe is from Cream Puffs in Venice.

For the crêpes batter
6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups all-purpose flour
7 tbsp. sugar
Pinch salt
vegetable oil

Method
The day before serving the cake, make the crepe batter and the pastry cream. For the batter, cook the butter in a small pan until brown like hazelnuts. Set aside. In another small pan, heat the milk until steaming; allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour into a container with a spout, cover and refrigerate overnight.

To make the crepes, bring the batter to room temperature. Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crepes.

For the vanilla pastry cream
2 cups milk
1 tbsp. vanilla extract
6 egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
3 1/2 tbsp. butter

Method
Bring the milk to a boil. Turn off the heat and stir in the vanilla extract then set aside for 10 minutes. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.

In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. Stir in the butter. When completely cool, cover and refrigerate.

To assemble the cake
2 cups heavy cream
1 tablespoon sugar
3 tablespoons Kirsch
icing sugar (optional)

Method
Whip the heavy cream with the tablespoon sugar and the Kirsch. It won’t hold stiff peaks but that’s okay. Fold it into the pastry cream.

Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup). Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Chill for at least 2 hours. Set out for 30 minutes before serving. If you have a blowtorch for creme brulee, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners’ sugar. Slice like a cake.

Coconut Cake

2007-08-31T23:46:00.000+08:00

The recipe is from Cream Puffs in Venice.

For the crust
1 cup butter (2 sticks), cold and cut into small cubes
1-3/4 cups sugar
4 eggs
1 tbsp. vanilla extract
3/4 tsp. salt
1 tbsp. baking powder
3 cups sifted cake flour
1-1/2 cups coconut milk

Method
Preheat the oven to 350 degrees F. and grease two 9-inch pans. Line the bottoms of the pan with parchment paper and then grease the parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar at high speed. Mix until the butter is light and fluffy (3 to 5 minutes).

Turn the mixer to low speed and add the eggs one at a time, making sure to scrape down the sides of the bowl after each addition.

Add the vanilla extract and mix well.

Combine the dry ingredients (salt, baking powder and flour) and add to the butter/egg mixture in two additions, alternating with the coconut milk. Be sure to scrape down the sides of the bowl after each addition.

Divide the batter between the two pans and bake for 25 minutes to 30 minutes or until a cake tester comes out clean when inserted in the centre of the cake.

Let the cakes cool in the pan for 10 to 15 minutes before unmolding them and peeling off the parchment paper. Let the cakes cool completely before filling them. If you make the cakes the day before assembling the cake, wrap them in plastic wrap and store at room temperature.

For the coconut pastry cream:
1 cup half-and-half
1 cup coconut milk
1 tbsp. vanilla extract
4 egg yolks
1/2 cup sugar
1/2 cup cornstarch
1-1/2 cups sweetened shredded coconut
2 cups heavy cream

Method
In a saucepan, combine the half-and-half and the coconut milk and heat on high until the mixture is just about to boil. Turn off the heat and stir in the vanilla extract. Let the mixture sit for about 10 minutes.

In a large bowl, combine the egg yolks, the cornstarch and the sugar. Whisk until well combined and the eggs are pale yellow (about 3 or 4 minutes).

Dribble in a few drops of the milk mixture and whisk. Continue dribbling in a bit of milk (don’t add it all at once or you may cook the egg yolks) and whisking. Once you’ve added about half of the milk, you can then add the rest in a steady stream, whisking all the time.

Return the milk/egg mixture to the saucepan and cook over medium-high heat (whisking constantly) until the mixture becomes very thick. This should take about 5 minutes or so. You’ll know it’s ready when the mixture bubbles and you can see the bottom of the pan as you drag the whisk through it. Remove from the heat and stir in the shredded coconut.

Pour the pastry cream into a bowl and cover with plastic wrap (the plastic wrap should touch the surface of the cream to prevent a skin from forming). Refrigerate overnight.

When you’re ready to fill the cakes, whip two cups of heavy cream until stiff peaks form. Fold the cream into the cold pastry cream until combined.

For the buttercream
2 cups half-and-half
1 egg yolk
3 tbsp. cornstarch
1 pound unsalted butter (2 cups), at room temperature
3/4 cup sugar
1/4 tsp. salt
1 tbsp. vanilla extract

Method
Combine the half-and-half, the egg yolk and the cornstarch in a saucepan. Cook over medium-high heat, whisking constantly to ensure that it’s smooth. When it comes to a boil it will thicken considerably. Remove from the heat and pass it through a sieve. Refrigerate for two hours.

After two hours, combine the butter and sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on high speed for 10 minutes, stopping every once and awhile to scrape down the sides of the bowl. After 10 minutes, the mixture will be almost white in colour and very light and fluffy.

Add the salt and mix.

With the speed on low, add the cold half-and-half mixture, scraping down the sides of the bowl to ensure it’s well incorporated.

Add the vanilla extract and mix.

Use the buttercream right away.

To assemble the cake

2 cups sweetened shredded coconut, toasted

Split the two 9-inch cakes in half so that you have four layers.

Place one layer, cut side up, on a cake plate or cake cardboard. Spread about half a cup of coconut pastry cream on the cake layer. Leave about half an inch border all the way around to ensure the pastry cream doesn’t leak out.

Top with a second layer of cake, and once again spread about half a cup of pastry cream on the layer.

Top with a third layer and repeat with the pastry cream.

Top with the final layer and press down to ensure that the cake is firmly in place. At this point I like to refrigerate the cake for about half an hour to give the pastry cream a chance to settle and firm up a bit. I usually make the buttercream while the cake is in the refrigerator.

Remove the cake from the refrigerator and begin icing. There are many different opinions on how to ice a cake. The way I like to do it is to spread a thin layer of icing on the top and the sides of the cake. Don’t worry if you pick up cake crumbs. Once you’ve done this, put the cake back into the refrigerator for about half an hour to firm up the buttercream.

Remove the cake from the refrigerator and this time, add a nice thick layer of buttercream all around. Begin by putting a cup or so of icing on the top of the cake. Spread it evenly across pushing the buttercream all the way to the edges. Once it’s even on top, begin pushing the buttercream at the edges down the sides of the cake, adding more buttercream as needed. Once you’re done, smooth the sides of the cake as best you can. Even out the edges of the cake by placing your icing spatula flat on the edge and smoothly sliding it towards the centre of the cake. This should give you a nice edge all the way around.

Place the cake in the refrigerator for about ten minutes. Remove the cake and carefully apply the toasted shredded coconut all around the sides of the cake and on the top of the cake if you wish. If you have any extra buttercream, feel free to pipe a decorative design on the cake.

Refrigerate the cake for at least 3 or 4 hours before serving.

Blueberry Cheesecake

2007-08-31T23:32:00.001+08:00

The recipe is from Cream Puffs in Venice.

For the crust
2 cups shortbread crumbs (about 20 to 25 shortbread cookies finely crushed)
6 tbsp. unsalted butter, melted
Generously butter a 9-inch springform pan.
Combine the shortbread crumbs and the butter in a bowl and mix well.
Pack the crumbs into the pan, making sure to spread them about a quarter of the way up the sides of the pan. Place the crust in the refrigerator while you prepare the filling.

For the filling
3 8-ounce packages cream cheese, at room temperature
3/4 cup sugar
3 large eggs
1 large egg yolk
1/2 cup heavy cream
2 tbsp. finely grated lemon zest
1/2 cup fresh lemon juice
2 tbsp. all-purpose flour
2 tbsp. vanilla extract
1/2 tsp. salt
2 cups ripe blueberries

Method
1. Preheat the oven to 450°F.

2. Combine the cream cheese and the sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix at medium speed until smooth and fluffy (4 to 5 minutes).

3. Beat the eggs and the yolk in one at a time making sure to scrape down the sides of the bowl occasionally.

4. Add the heavy cream, the lemon zest and juice, the flour, vanilla and the salt. Mix well.

5. Using a rubber spatula, carefully mix in the blueberries.

6. Pour the filling into the prepared pan. Place the pan in the oven for 15 minutes.

7. Lower the oven temperature to 200 degrees F. and bake for an hour. Once done, turn off the oven and open the door slightly. Leave the cheesecake in the oven for 45 minutes.

8. Remove the cheesecake and let it cool completely on a wire rack. Once cool, refrigerate the cheesecake overnight (or for about 8 hours) before serving.

9. Serve the cheesecake with a fruit sauce like raspberry curd.

Strawberry Mirror Cake

2007-08-31T23:18:00.001+08:00

The photo is from Cream Puffs in Venice and the recipe is from Culinary Concoctions. Cream Puff has detailed explaination of how she made it wonderfully. I like the photo too. Hence, it all drools here. Hope she don''t mind.

Ingredients
3 eggs
3 egg yolks
¾ cup sugar
1 tsp vanilla extract
3 egg whites
1/8 tsp cream of tartar
2 TBSP sugar
2/3 cup sifted cake flour
½ cup water
1/3 cups sugar
2 TBSP kirsch or strawberry liqueur

Strawberry Bavarian Cream
2 ½ TBSP unflavored gelatin
1 ½ cups strained strawberry puree(1 ½ baskets)
5 egg yolks
2/3 cup sugar
1 ½ cups milk
1 TBSP lemon juice
several drops of red food coloring
1 ¾ cups whipping cream

Strawberry Mirror
1 tsp lemon juice
1 TBSP kirsch
1 TBSP water
1 TBSP unflavored gelatin
Few drops of red food coloring

Strawberry Juice
1 ½ pints of strawberries(18 oz)
¾ cup sugar
¾ cup water

Method
1. Preheat oven to 450F. Butter and flour the sides of an 11-by-17 inch jelly roll pan(rimmed baking sheet). Line bottom of pan with a sheet of parchment paper cut to fit bottom pan exactly.

2. Beat eggs, egg yolks and ¾ cup sugar together in a medium bowl until thick and light. Beat in the vanilla.

3. In a separate bowl, beat the egg whites until foamy, ad cream of tartar and beat until whites begin to form peaks. Add the 2 TBSP sugar and beat until the whites hold stiff, glossy peaks(do not over beat).

4. Sift flour over the egg yolk mixture and fold in . Stir in one fourth of the whites. Then carefully fold in the remaining whites.

5. Spread batter evenly in pan. Bake until light brown and springy to touch(7 to 10 minutes). Cool in pan 5 minutes. Run a knife along edge to loosen. Invert cake tin to cut out 8 ¼ inch circles of cake. Wrap the cake layers, separated with waxed paper, and set aside. Cake may be frozen at this point.

6. To make soaking syrup: Combine water and the 1/3 cup sugar in saucepan; bring to a boil to dissolve sugar. Cool to room temperature; flavor with liqueur. Set aside or refrigerate in glass jar until ready to use.

7. To assemble cake: Brush sides of 10-inch springform pan lightly with flavorless salad oil or almond oil. Cut out a cardboard circle that is exactly the same size as the bottom inside of the pan; cover cardboard with aluminum foil and fit into bottom of pan. Center one layer of the cake bottom of pan. Brush the cake with some of the soaking syrup to just moisten(not drench) the cake; set aside.

8. Prepare Strawberry Bavarian Cream. Immediately pour about half of the Bavarian Cream over the first layer of cake in the pan. Set the next layer of cake on top of the cream. Pour remaining Bavarian Cream over cake and smooth top of the cream with spatula. Refrigerate until the cream sets(1 to 2 hours).

9. Prepare the Strawberry Mirror.

10. To serve: Wrap a hot towel around the outside of springform pan for a few minutes. Run a small sharp knife tip around the edge of the Strawberry Mirror to separate it form the sides of pan. Mirror will tear when sides are unlatched if it is stuck at ANY point. Slowly unlatch the pan and slide it off the cake. Slice cake in wedges and serve in upright slices.
Prep Work

Strawberry Bavarian Cream
1. Sprinkle the gelatin over the strawberry puree in a small bowl and set aside until spongy.

2. Combine egg yolks and sugar in a bowl’ beat until light. Bring milk to a boil in sauce pan. Pour hot milk into yolk mixture ans stir with a wooden spoon(it doesn’t say so but I would temper the egg mixture first to be safe). Return this mixture to the saucepan and cook over medium heat, stirring constantly, until your finger leaves a clear trail in sauce when drawn across the back of the spoon.(Do not boil or mixture will curdle.) Immediately remove from heat and stir in softened gelatin mixture. Pour into a stainless steel bowl places over a bowl of ice water. Stir in lemon juice and a few drops of red food coloring. Cool over ice water, stirring occasionally, until mixture thickens to the consistency of softly whipped cream.

3. White gelatin mixture is cooling, whip the whipping cream until it holds soft peaks. When the gelatin mixture resembles softly whipped cream, fold the whipped cream into the gelatin mixture.

Strawberry Mirror
1.Prepare strawberry juice.
2.Place lemon juice, kirsch, and water in a small bowl. Sprinkle gelatin over this mixture; set aside until spongy and soft.
3.Measure 1 ½ cups Strawberry juice into a small saucepan and bring to a simmer; pour over gelatin mixture and stir to dissolve gelatin. Tint to desired color with red food coloring. Place bowl over bowl of ice water and stir occasionally until the mixture is syrupy and just beings to thicken(do not let jell); remove from ice water.
4.When mixture is syrupy, pour a 1/16-inch layer over the top of cake. Refrigerate until set.

Strawberry Juice
Wash and hull strawberries; coarsely chop. Place strawberries in saucepan; crush to start juices flowing. Place over low heat; add sugar and water; simmer slowly 10 minutes. Pour juice and pulp through damp jelly bag or cheesecloth-lined colander and drain into a bowl for 15 minutes(Do not press down on fruit).

Mashed Potato With Roasted Capsicum & Olives

2007-08-10T00:34:00.000+08:00

Ingredients
1 red capsicum
1kg russet or all purpose potatoes
100g pitted black olives, chopped
4 cloves garlic, chopped
100ml olive oil
8 leaves sweet basil
salt and pepper to taste

Method
1. Roast the capsicum in the oven at 200°C until the skin is blackened. Remove and place in a plastic container. Cover with lid and allow to cool before peeling away the skin. Chop roughly.

2. Boil potatoes until cooked. While still hot, peel and masj roughly with a fork. Add the chopped capsicum, olives and garlic. Add the oil in a steady steam as you mash the potato. Tear up the basil leaves and add to the mash. Season to taste with salt and pepper.

3. Alternatively you can roast or bake the potatoes instead of boiling. Pierce potatoes with fork before baking to allow steam to escape and prevent splitting.

Chicken In Creamy Mushroom Sauce

2007-08-10T00:20:00.000+08:00

Ingredients
2 tablespoons cooking oil
600g chicken fillet
50g butter
20 fresh button mushrooms, sliced
2 shallots, chopped finely
100ml white wine (optional)
200ml reduced brown stock
50ml UHT cream
2 sprigs tarragon
salt and freshly-ground black pepper to taste

Method
1. Heat the oil in a non-stick frying pan. When it starts to smoke, add the chicken fillet ina single layer and panfry until browned on both sides, but not fully cooked. Remove from pan.

2. Add butter to the oil remaining in the pan sautè the mushrooms over high heat until golden brown. Reduce the heat and add the shallots. Cook until shallots are translucent and add the wine. Simmer until the wine has almost evaporated. Add the reduced brown stock and simmer for 5 mins before adding cream. Bring to a boil and add the terragon.

3. Season to taste with salt and black pepper. Return the chicken to the pan and complete the cooking.

4. Serve with cooked pasta, steamed potatoes or rice.

Garlic Butter Fish & Pasta Bake

2007-08-10T00:14:00.001+08:00

Ingredients
1 packet short pasta, cooked till slightly overdone (about 3 mins more than the packet instructions)
1 tin cream pf seafood soup
400ml cream or milk
4 dory fish fillets, cut in half, lengthways
10 tbs ready made garlic butter
lemon wedges and chopped parsley for garnishing

Method
1. Mix cooked pasta with tinned soup and cream or milk and transfer into a casserole dish.

2. Spread one side of the fish fillets with 1 tbsp of garlic butter each and roll them up. Arrange fish on top of pasta with remaining garlic butter. Bake in a preheated oven at 200°C for 10 mins or until fish is just done and slightly browned.

3. Serve immediately topped with a lemon wedge and chopped parsley.

Easy Tuna Pie

2007-08-10T00:08:00.000+08:00

Ingredients
2 tins tuna flakes in oil, drained
1 large onion, chopped
100g mayonnaise
50g frozen mixed vegetables, thawed
800g frozen shortcrust pastry, thawed
a little flour for dusting

Method
1. Mix together tuna, onion, mayonnaise and mixed vegetables and set aside.

2. Divide pastry in half and roll out to 3mm thickness. Line a 23cm greased pie dish with half the pastry. Fill with tuna mixture and cover pie with the other half of the pastry.

3. Prick the top witha fork and bake in a preheated oven at 180°C for 20 mins or until golden brown.

ChocoNut Tart

2007-08-10T00:02:00.000+08:00

Ingredients
200g dark cooking chocolate
100ml whipping cream
1 ready made 7 inch pie shell
1 packet roasted mixed nuts

Method
1. Combine chocolate and cream in a bowl and melt in microwave for 1 minute. Stir till mixture is smooth and well combined.

2. Pour chocolate mixture into pie shell and top with nuts. Chill to set and serve.

Dhal Curry

2007-08-09T23:19:00.000+08:00

Ingredients
180g gram (also known as channa) dhal, washed and drained
3 cloves garlic, peeled and crushed
½ teaspoon turmeric powder
2 tablespoons oil
1.5 litre water

1 big round brinjal, cut into wedges
1 carrot, cubed
1 big potato, cubed
125ml tamarind juice, made from 20g tarmarind pulp
2 tomatoes, cut into wedges

Aromatic Garnish
3 tablespoons oil
2 big onions, sliced thinly
3 dried chillies, soaked and snipped
1 teaspoon cumin
1 sprig curry leaf
½ teaspoon asafoetida powder
2 slices ginger

Method
1. Combine the dhal, garlic, turmeric powder, oil and water in an unglazed clay pot or other pot and bring to boil.

2. Lower heat and simmer until dhal is soft. Add brinjal, carrot and potato. Simmer until the vegetables are cooked.

3. Add the tomatoes, stir in the tamarind juice and season to taste with salt. Keep curry on a low simmer.

To Prepare Aromatic Garnish
1. Heat the oil in a pan; over medium heat, fry the onions, dried chillies, mustard seeds, cumin and curry leaves until the onions are soft and browned. Remove from heat and add to the simmering dhal.

2. Add the asafoetida and ginger, mix well and bring to boil once more before taking it off the heat. (The asafoetida can also be added to the oil when frying the aromatic garnish to give an onion-like taste).

3. The last two ingredients also aid digestion, helping to counter a feeling of bloatedness and flatulence, side effects of consumin beans and pulses.

Nyonya Chicken Curry

2007-08-09T22:47:00.001+08:00

Ground Ingredients
10 shallots
1 clove garlic
2 candlenuts

4-5 tablespoons vegetable oil
2 stalks lemongrass, bruised (optional)
2 star anise
50g nyonnya curry powder (refer to recipe above), mixed with ½ cup water

750-800g meaty chicken pieces with bones
2 sprigs curry leaves
500ml water
2 potatoes, peeled and cut into wedges
125ml thick coconut milk (from ½ coconut)
salt to taste

Method
1. Pound or grind the shallots, garlic and candlenuts to a smooth paste.

2. Heat the oil in a wok or roomy saucepan, add the lemongrass and star anise and fry over low heat for 5 seconds. Add the shallot paste and fry, stirring continously, until fragrant and oil starts to separate.

3. Mix the curry powder with enough water to form a thick paste - about 125ml - add this to the wok. Stir fry for 5-10 minutes or until curry paste is fragrant.

4. Add the chicken, curry leaves and water; simmer for 10 minutes. Add potatoes and simmer until potatoes are tender. Add coconut milk, season to taste with salt and bring curry back to a boil before turning off the heat.

5. Serve with steamed white rice, nasi kunyit, any type of bread or even noodles.

Note : The taste improves if kept overnight (refrigerated); heat before serving.

Devil Curry

2007-08-09T21:27:00.000+08:00

2 teaspoons mustard seeds

Spice Paste
15 shallots
10 dried chillies, washed, soaked and snipped
3 fresh red chillies
1 clove garlic
3 candlenuts
2 stalks lemongrass (use 7cm of root end), sliced
3cm galangal
3cm turmeric
¼ teaspoon dried shrimp paste (belacan)
100ml cooking oil
800g chicken pieces (from 3 whole legs)
300g roast pork, cut into large cubes (optional)
1-2 tablespoons white vinegar
1 teaspoon dark soy sauce
1 teaspoon sugar
salt to taste
400-500ml water

Method
1. Over low heat, pan roast the mustard seed in a dry pan or wok for 1 minute, remove from pan. Cool and grind finely in an electric spice mill or dry blender and set aside.

2. Pound or blend the spice paste ingredients together.

3. Heat the oil and fry the blended msutard seeds over low heat until they start to pop. Add the spice paste and continue to fry, stirring continuously to prevent burning, until the spices are aromatic.

4. Add the meat, vinegar, soy sauce, sugar, salt and water. Simmer over low heat until meat is tender, adding more water if the chicken starts to stick to the wok. There should only be enough thick gravy to coat the chicken.

5. Adjust seasoning to taste and remove from heat. Serve with rice or bread.

Note : The taste improves if kept overnight; heat before serving.

Indian Chicken Curry With Ground Almonds

2007-08-09T21:01:00.000+08:00

800g meaty chicken pieces with bone
50g meat curry powder
100ml cooking oil

Spice Ingredients
4 shallots, sliced
1 green chilli, halved
2 sprigs curry leaves
5cm cinnamon stick
3 cloves
4 cardamons

Spice Paste (Ground)
30g ginger
10 cloves garlic
20g grated coconut (use white flesh only)
1 teaspoon black pepper
2 teaspoon fennel seeds (jintan manis)
15g almonds (about 15)

500ml water
2 potatoes, skinned and cut into wedges
2 tomatoes, cut into wedges
salt to taste

Garnishing
1 sprig coriander leaves, sliced
2 tablespoons fried shallots

Method
1. Marinate the chicken with the curry powder for at least 1 hour in the fridge.

2. Heat the oil in wok. Saute spice ingredients until shallots turn light brown. Add in the marinated chicken and fry, stirring, over medium heat, for about 5 minutes.

3. Add the spice paste and water. Bring to a boil and simmer for 10 minutes or until chicken is almost tender. Add in the potatoes. Season with salt to taste and cook until potatoes are tender. Lastly add in the tomatoes.

4. Remove from heat, garnish and serve with steamed white rice, toasted bread or roti canai.

Happy Valentine Day

2007-02-13T22:01:00.000+08:00

礼拜三　情人節^ˇ^ 幸福喔

　　　愛愛愛　　　　　愛愛愛
　　愛愛愛愛愛　　　　愛愛愛愛愛
　愛愛愛愛愛愛愛　　愛愛愛愛愛愛愛
　愛愛愛愛愛愛愛愛愛愛愛愛愛愛愛愛
　愛愛愛愛愛愛愛愛愛愛愛愛愛愛愛
　　愛愛愛愛愛愛愛愛愛愛愛愛愛
　　　愛愛愛愛愛愛愛愛愛愛愛
　　　　愛愛愛愛愛愛愛愛愛
　　　　　愛愛愛愛愛愛愛
　　　　　　愛愛愛愛愛
　　　　　　　愛愛愛
　　　　　　　　愛

HAPPY VALENTINE'S DAY !

I Love You In Different Languages

2007-02-13T22:00:00.001+08:00

ENGLISH ; i love you
POLISH ; ja kocham cibie
FRENCH ; je t'aime
HINDI ; hum tumse pyaar karte hai
CZECH ; miluji te
SLOVAKIAN ; lu'bim ta
ITALIAN ; ti amo
UKRAINIAN ; ya tebe kahayu
GERMAN ; ish libe dish
CHINESE ; wo ai ni
GREEK ; s' agapo
HAWAIAN ; aloha wau ia oi
LITHUIANIAN ; tav liu
KOREAN ; sa rang hae yo
JAPENESE ; aishiteru
ROMANIAN ; te ubsec
BOSNIAN ; volim te
ALBANIAN ; te dua
FILIPINO ; mahal kita
SPANISH ; te amo
PORTUGESE ; amo te
ARABIAN ; annah be hebic
MYANMAR:chit tal

Meme: 5 Things You Don't Know About Me

2007-02-13T20:03:00.000+08:00

This is a tribute to Honey Star, my lucky star who bestowed me 5 meme. Thank god it wasn't 10. *faint A little guy like me who cooks is quite busy and not forget to mention having a big kitchen. Instead of thinking recipes, hereby I ponders my honey the star. Ahem... recipe name that is. So here goes something that you don't know about me. the dark secrets I had, which I don't mind sharing. No more secrets then. But I shall brew more incidious secrets. Lolx.

1. I love almost all types of food esp buffets at 5 star hotels and i can take 3 times all round tables. No, I'm not fat. :P Means all foods are conquered. A cook who cooks must had the taste to taste food right? This includes drinks! Lolx

2. Like honey star, but I work triple. I work double work in office for having double positions. Another work is at home. Makes me a housewife. I want to date, get married and have lots of kids! Lolx. I think no women today wants to have many kids. I just love kids. Ofcos I would dearly love my future wife. And thank god I don't have grandmother to take care of or 8 mouths to feed. Work 24 hrs a day also not enough. I wish I'm superman.

3. I'm a music junkie. I love the 40s till 90s. The lists are too long. Barely catch up with latest songs as most of them lacks the real music. Sentimental, Technos, House music, Romantics, Rock n Roll, Rhumba, Cha Cha, Ballads, Orchestra, Classicals, Opera etc... My favs are those good vocals with guitar, bass. All the bang bang hums and hoo haa makes my head spins. I can't cook! I bang my wok and fly the knife instead. Too much excitement, I guess. Wakaka...

4. I haven't got any real dates from gals. Gals, care to date me? Lolx. I'm a very homely guy. Doing cooking. Reading recipes. But I'm still a boy. Well... a guy if you may please. I plays computer games for few hours. An amatuer artist who paints. Not nudes ok. I don't paint like french painters do and I'm not on Titanic painting Rose. Lolx. I should marry my wife called Rose. Lolx I like going to wet markets, supermarkets and hypermarkets to buy things. I don't go there window shopping. Well, I do shop in malls too. Every weeked I spend quality time with family and every sunday I go watch a movie. Sometimes more than one show. Like any boys, I went to arcades to have fun with machines. Weird me. It kinds of distress me. The excitements entice the brain works more creatively. Well for me that is. I wonder how about you. Hehe...

5. Lastly and finally, I like stars, sky, clouds, sea, waterfalls and mountains. These are all nature and I'm a down to earth nature guy falling in love with her. Hmm... did I date her? Perhaps on numerous occasions. :P Anyway, all romantic guys takes their gals at such places. I haven't. The guy will utter a magical proposal. 3 words. I love you. Would you marry me. Be my beloved wife here and forever? Which gal wouldn't agree? It simply melts her heart like chocolates. Ah, how sweet. Think about valentine day... haih where's my sweet valentine lady.

Well, my last meme ends in super duper dewie sweetness and I hope all the gals who knows my blog, had their very best valentine day. As for me, for this day, my valentine gal (if I had one), everyday is a valentine day. A man may sometimes hurts a lady. A gentleman would protect her. *I sounds like a valentino. Happy Valentine. To all the guys too! Cherish your gal! Love her always and never forget that the day you took her hand and said I Do, love her always with your heart. As for those not married, work harder and good luck. Muacks. Thanks Honey Star. Can I tagged you back? Lolx. What goes around gets around. Hehe...

The Female Rules

2007-01-21T21:13:00.000+08:00

No offence ladies. I got this from... can't say. U'd kill him. Lolx...

1. The female always makes the rules.

2. The rules can change without notice.

3. Males can't know the rules.

4. If the female suspects that the male knows all the rules, she must immediately change some of the rules.

5. The female never bears the blame for being wrong.

6. If the female is wrong, it is because of a flagrant misunderstanding which was a direct result of something that the male did or said which was wrong.

7. If rule 6 applies, the male must apologize for causing the misunderstanding.

8. The female can change her mind.

9. The male must never change his mind without the consent of the female.

10. The female has every right to be angry or upset at any time.

11. The male must always remain calm unless the female wants him to be angry or upset.

12. The female must never let the male know whether or not she wants him to be angry or upset.

13. If the female has PMS, there are no rules.

14. The male cannot diagnose PMS.

Successful Marriage

2007-01-05T20:41:00.000+08:00

A couple had been married for 45 years and had raised a brood of 11 children and were blessed with 22 grandchildren. When asked the secret for staying together all that time, the wife replies, "Many years ago we made a promise to each other: the first one to pack up and leave has to take all the kids."

Hmmm... I'm thinking of married too and make lots of babies.

A Lot Very Much

2007-01-05T16:58:00.000+08:00

U Know
I Like U
A Lot
I Love U
Very Much

What is Worth

2007-01-05T16:57:00.000+08:00

For What is Worth, It's Not Worth It.

In Love

2007-01-05T16:13:00.000+08:00

Fall In Love
Fell In Love
Fallen In Love

Which Are You?

Preserved Mustard Cabbage Glutinous Rice Dumplings

2006-12-28T20:22:00.000+08:00

Ingredients
1 kg glutinous rice
½ tsp chopped garlic
½ tsp chopped shallots
some bamboo leaves and hemps
raffia strings

Filling
150g salted Preserved Mustard Cabbage
150g peanuts
500g pork belly
150 dried shrimps, soaked
150g chinese mushrooms, soaked

Glutinous Rice Seasoning
1 tbsp oyster sauce
1 tbsp "Ceku" powder
1 tbsp salt
½ tbsp sugar
1 tsp pepper
3 tbsp fried shallot oil

Pork Belly Marinade
1 tbsp oyster sauce
1 tbsp light soy sauce
½ tbsp sugar
½ tbsp five spices powder
1 tsp sesame oil
1 tsp shaoxing wine

Preserved Mustard Cabbage and Peanuts Seasoning
1 tbsp oyster sauce
1 tbsp light soy sauce
½ tbsp five spices powder
1 tsp sesame oil
1 tsp sugar
1 tsp shaoxing wine
1 tsp pepper

Preparations
To prepare simmered preserved mustard cabbage and peanuts
1. Rinse the preserved mustard cabbage and cut into small sectionals. Soak in water for about 30 mins. Remove, squeeze its moisture.

2. Soak the peanuts into water for about 1 hr. Remove, cook with some boiling water for a while. Dish out and drain well.

3. Heat up 2 tbsp oil to fragrant chopped garlic and shallots. Add in preserved mustard cabbage, stir-fry briskly until aromatic, place in peanuts, toss well, then add in 3 bowls water and bring to boil.

4. Add in seasoning, stir well. Cover and simmer over medium heat until sauce is slightly thickened and absorbed. Remove and leave aside.

Preparations
To prepare glutinous rice, bamboo leaves and filling

1. Soak glutinous rice into water over night. Remove and drain well. Steam over high heat for about 30 mins until cooked thorough. Season with rice seasoning, mix well.

2. Soak the hemps and bamboo leaves into water until soften. Remove the bamboo leaves, wash with a brush, then rinse under running cool water. Cook the hemps and bamboo leaves into boiling water for 20 mins. Remove and drained.

3. Cut the pork belly into convenient pieces. Season with marinade, mix well. Marinate for 1 hr.

4. Heat up 2 tbsp oil to fragrant soaked dried shrimps, chesnuts and chinese mushrooms, stir-fry for a while. Remove from heat. Ready to use.

Method
1. Prepare 2-3 blades bamboo leaves and fold into a cone shape. Fill in 2 tbsp glutinous rice mixture, place in enough simmered preserved mustard cabbage and peanuts, add in a piece of marinated pork belly, chesnuts, chinese mushrooms and some dried shrimps, then cover with another 1 tbsp glutinous rice on top. Wrap well and tie tighten with the hemp.

2. Repeat the same method to finish the remaining filling and glutinous rice. Place the dumplings into a pot of boiling water (just cover the dumplings). Cover and cook over medium heat for approximately 4 hrs until cooked thoroughly. Remove from heat, drained and serve.

Taiwanese Glutinous Rice Dumplings

2006-12-28T20:06:00.000+08:00

Ingredients
1 kg glutinous rice
1 tsp chopped garlic
½ tsp chopped shallots
some turmeric leaves
some bamboo leaves and hemps
raffia strings

Filling
50g peanuts, stir-fried, peeled
300g pork belly, cubed
150 dried shrimps, soaked
150g chinese mushrooms, soaked, shredded

Glutinous Rice Seasoning
2 tbsp oyster sauce
1 tsp sesame oil
1 tbsp light soy sauce
1 tbsp sugar
1 tsp salt
½ tbsp chicken stock granule
1 tsp pepper
3 tbsp fried shallot oil
1 tsp dark soy sauce
1 bowl (250ml) chicken broth

Seasoning
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
1 tsp sesame oil
1 tsp pepper

Preparations
To prepare glutinous rice, bamboo leaves and filling

1. Soak glutinous rice into water over night. Remove and drain well. Steam over high heat for about 30 mins until cooked thorough. Remove, season with rice seasoning, when stir hot. Keep aside.

2. Soak the hemps and bamboo leaves into water until soften. Remove the bamboo leaves, wash with a brush, then rinse under running cool water. Cook the hemps and bamboo leaves into boiling water for 20 mins. Remove and drained. Keep aside.

3. To make the filling, heat up 3 tbsp oil to fragrant chopped garlic and shallots, add in soaked dried shrimps, cubed pork belly and shredded chinese mushrooms, stir-fry for a while. Add in seasoning, toss well, pour in ½ bowl (125ml) water and bring to a boil. Simmer until slightly absorbed. Remove from heat. Ready to use.

Method
1. Prepare 2-3 blades bamboo leaves and fold into a cone shape. Fill in 2 tbsp glutinous rice mixture, place in a piece of marinated pork belly and chinese mushroom, cover with another 1 tbsp glutinous rice on top. Wrap well and tie tighten with the hemp.

2. Repeat the same method to finish the remaining filling and glutinous rice. Lastly arrange all dumplings on a steaming tray. Steam over high heat for at least 30-40 mins. Remove from heat, drained and serve.

Unagi Glutinous Rice Dumplings

2006-12-28T19:42:00.000+08:00

Dough Ingredients
1 kg glutinous rice
3 tbsp chopped Nori
1 tsp chopped sesame oil
some bamboo leaves and hemps
raffia strings

Marinade
1 tbsp japanese unagi
12 cooked chesnuts
50g japanese pickled snail flakes
some Nori

Glutinous Rice Seasoning
1 tbsp oyster sauce
1 tbsp light soy sauce
½ tsp salt
½ tsp sugar
1 tbsp sesame oil
½ tbsp chicken stock granule
2 tbsp fried shallot oil

Preparations
To prepare glutinous rice, bamboo leaves and filling

1. Soak glutinous rice into water over night. Remove and drain well. Steam over high heat for about 30 mins until cooked thorough. Remove, mix with rice seasoning, fried sesame seeds and chopped Nori when stir hot. Keep aside.

2. Soak the hemps and bamboo leaves into water until soften. Remove the bamboo leaves, wash with a brush, then rinse under running cool water. Cook the hemps and bamboo leaves into boiling water for 20 mins. Remove and drained. Keep aside.

Method
1. Prepare 2-3 blades bamboo leaves and fold into a cone shape. Fill in 2 tbsp glutinous rice mixture in the centre and place in a piece of Nori. Add in some japanese pickled snail flakes, then spread some glutinous rice mixture and cover with Nori on top. Lastly, fold up the bamboo leaves into pyramid shapes. Wrap well and tie tighten with the hemp.

2. Repeat the same method to finish the remaining filling and glutinous rice. Lastly place the dumplings in a steaming tray, steam over over high heat for about 30 mins or until cooked thoroughly. Remove from heat and serve.

Mix Beans Glutinous Rice Dumplings

2006-12-28T19:16:00.000+08:00

Ingredients
1 kg glutinous rice
500g pork belly, cut into pieces
50g red beans, cooked
50g peanuts, cooked
50g split green beans, cooked
50g black-eyed beans, cooked
100g chinese mushrooms, soaked
1 tsp chopped garlic
½ tsp chopped shallots
some bamboo leaves and hemps
raffia strings

Marinade
1 tbsp oyster sauce
1 tsp sugar
½ tbsp light soy sauce
½ tsp sesame oil
½ tsp pepper
1 tsp five spices powder

Seasoning
1 tbsp oyster sauce
½ tbsp light soy sauce
½ tbsp salt
½ tbsp sugar
1 tsp sesame oil
1 tsp pepper
1 tsp "Ceku" powder

Preparations
To prepare glutinous rice, bamboo leaves and filling

1. Soak glutinous rice into water over night. Remove and drain well.

2. Soak the hemps and bamboo leaves into water until soften. Remove the bamboo leaves, wash with a brush, then rinse under running cool water. Cook the hemps and bamboo leaves into boiling water for 20 mins. Remove and drained. Keep aside.

3. Cut the pork belly into convenient pieces. Season with marinate, mix well. Marinate for 30 mins. Ready to use.

4. Heat up 3 tbsp oil to fragrant chopped garlic and shallots, add in soaked glutinous rice, cooked peanuts and all beans, stir-fry briskly until aromatic. Add in seasoning, toss well.

Method
1. Prepare 2-3 blades bamboo leaves and fold into a cone shape. Fill in 2 tbsp glutinous rice mixture, place in a piece of marinated pork belly and chinese mushroom, cover with another 1 tbsp glutinous rice on top. Wrap well and tie tighten with the hemp.

2. Repeat the same method to finish the remaining filling and glutinous rice. Place the dumplings into a pot of boiling water (just cover the dumplings). Cover and cook over medium heat for approximately 4 hrs until cooked thoroughly. Remove from heat, drained and serve.

Pandan Soft Desserts

2006-12-28T16:28:00.000+08:00

Dough Ingredients
300g glutinous rice flour
50g rice flour
2 tbsp corn oil
200ml water

Filling
100g grounded fried peanuts
50g fried sesame seeds
100g caster sugar
100g fresh grated coconut
½ tsp salt

Method
1. To make dough, mix glutinous rice flour and rice flour. Add in boiling water, stirring constantly until well combined. Cover for 5 mins, add in corn oil and knead into smooth dough. Leave aside.

2. To make filling, combine all filling ingredients.

3. Divide the dough and filling into small portions separately. Wrap each dough with enough filling, knead lightly to form a ball shapes. Wrap with a blade of pandan leaf and prick with a bamboo skewer. Arrange on a steaming tray, steam over high heat for about 8 mins until cooked. Ready to serve.

Tomato Bread Pudding

2006-12-28T16:12:00.000+08:00

Ingredients
3 slices white bread
2 tomatoes, sliced
30g green peas
200ml milk
35g butter
¼ tsp salt
¼ tsp pepper
¼ tsp black pepper
2 eggs

Method
1. Cut off the sides of the breads and slice into 2.5 cm squares. Arrange into casserole together with tomatoes slices and green peas.

2. Warm the milk. Pour over bread and soak for 10 mins. Meanwhile, preheat oven to 175°C.

3. Combine soften butter, salt and pepper. Stir in eggs until well combined.

4. Pour egg mixture over soaked breads, sprinkle black pepper on top.

5. Bake in oven for 30 mins or until golden browned. Serve hot.

Indian Rojak

2006-12-28T15:51:00.000+08:00

Ingredients - Main
4 hard boiled eggs, shelled
4 pcs hard beancurd, deep-fried, sliced
100g beansprouts, blanched
1 cucumber, shredded
1no (300g) sweet turnip, peeled and shredded

Ingredients - Rojak Sauce
300g sweet potatoes
200g peanuts, toasted and grounded
12 shallots, pounded
4 garlic cloves, pounded
4 tbsp chilli paste / chilli boh
1 tsp shrimp paste powder
100g palm sugar / gula melaka, crushed
50g sugar
4 tbsp cooking oil
800ml water

Method - Rojak Sauce
1. Steam sweet potatoes over high heat until cooked and soften. Remove, leave to cool and peel. Mash or pounded until finely paste. Keep aside.

2. Heat up cooking oil in the preheated wok to fragrant pounded shallots and garlic. Add in chilli paste and shrimp paste powder, stir-fry briskly until aromatic. Pour in water and bring to a boil.

3. Add in sweet potato paste, palm sugar and sugar. Cook until sugar is completely dissolves then blend in grounded peanuts, stir well and continue to cook for awhile. Remove from heat, ready to serve.

Ingredients - Prawn Cake
100f self-raising flour
1 egg
100g shelled prawns
30g chinese chives, chopped
¼ tsp pepper
¼ tsp salt
2-3 tbsp water

Method - Prawn Cake
1. Mix all ingredients, scoop some batter mixture with a ladle, then put into hot oil and deep-fry over a medium heat until cooked or golden brown. Remove and drain well. Leave to cool and cut into pieces. Keep aside.

Ingredients - Coconut Cake
150g fresh grated coconut
100g rice flour
1 egg
1 tsp chicken stock granule
¼ tsp pepper
¼ tsp salt
2-3 tbsp water

Method - Coconut Cake
1. Combine the ingredients, press some mixture with palm, put into hot oil carefully. Deep-fry over medium heat until golden browned and crispy. Remove and drain well. Leave to cool and cut into pieces. Keep aside.

Ingredients - Chilli Squid Slices
1no soaked squid
2 tbsp chilli paste / chilli boh
1 tsp chopped shallots
¼ tsp salt
½ tsp sugar

Method - Chilli Squid Slices
1. Rinse the squid and pat it dry. Score a criss-cross pattern and cut into slices. Keep aside.

2. Heat up 4 tbsp oil in the preheated wok to fragrant chopped shallots. Add in chilli paste, stir-fry briskly for a while. Add in squid slices, sugar and salt. Keep stirring until cooked or slightly absorbed. Remove. Ready to serve.

Method
1. Arrange prefried coconut cake slices, prawn cake pieces, prefried hard beancurd slices, blanched beansprouts and the rest of ingredients on a serving platter. Serve with rojak sauce, hard-boiled eggs and chilli squid slices.

Vegetarian Salted Sesame Chicken with Yam Paste

2006-12-28T15:27:00.000+08:00

Ingredients
250g yam
2 pcs vegetarian salted chicken

Seasoning
¼ tsp salt
¼ tsp pepper
½ sesame oil

Batter (Mix Well)
3 tbsp plain flour
1 tbsp rice flour
½ tbsp cornstarch
1 pc reddish cheese
1 tsp sugar
2 tbsp sesame seeds
3 tbsp water

Method
1. Peel yam and cut into pieces, steam over high heat until cooked and soften. Remove, add in seasoning and mash finely until form into yam paste. Keep aside.

2. Cut vegetarian salted chicken into halves, but leaving the edges still firmly attached. Stiff enough yam paste then press lightly and coat well with the batter mixture. Deep fry into hot oil over high heat until golden browned. Dish up and drain well. Leave to cool and cut into pieces. Serve hot.

Gratinated Macaroni Cheese

2006-12-25T16:31:00.000+08:00

Ingredients
This creamy dish is a favourite with children and can be served as a main meal or as a side dish by adjusting the portions.

Bèchamel Sauce
40g butter
40g plain flour
600ml full cream milk
salt, pepper anmd nutmeg to taste
1 egg yolk
160g grated Emmental, Comtè
Cheddar, Gouda or other stringy cheese

280g macaroni

Method Bèchamel Sauce
1. Melt butter over low heat in a saucepan.

2. Add flour and stir with a wooden spatula. Cook, stirring for about 5 mins or until the mixture becomes bubbly and turns whitish.

3. Pour in cold milkm stir and season to taste. Cook over medium heat until thick, stirring occasionally with wooden spatula.

4. Remove from heat and set aside for 10 mins to cool. Stir in egg yolk and half the cheese.

Granite
1. Cook the macaroni in salted water according to package instructions. Drain well.

2. In a mixing bowl, combine macaroni and ¾ of the Bèchamel Sauce. Mix well and pour into a buttered, ovenproof dish.

3. Top with remaining Bèchamel Sauce and sprinkle over the remaining cheese. Place on top shelf of an oven preheated to 210°C.

4. Bake for around 20mins or until the top is golden brown. Serve warm.

Herbal Chicken

2006-12-23T21:30:00.000+08:00

Ingredients
3 pcs chicken leg
1 pc aluminium foil

Marinade
1 tsp light soy sauce
1 tbsp brandy

Chinese Herbs
4 pcs dang gui
6 red dates, slit to release flavour
½ tbsp quo qi zi
8h hwan san
5g pak kei
10g tong sum

Method
1. Marinate chicken legs for 30 mins. Add in chinese herbs.

2. Wrap up with aluminium foil. Put into oven to bake at 200°C for 30 mins or until cooked. Serve immediately.

Paper Wrapped Chicken

2006-12-23T21:15:00.000+08:00

Ingredients
8 chicken wings
2 stalks spring onion, cut into section
1 stalk coriander leaves
20g young ginger
1 red chilly, shredded
1 pc greaseproof paper, for wrapping

Marinade
½ tsp light soy sauce
½ tbsp oyster sauce
1 tsp sugar
½ tsp cornflour
1 tbsp chinese cooking wine
1 tsp old ginger juice
60g shallots, pounded
½ tsp sesame oil
a dash of pepper

Method
1. Marinate the chicken wings with the marinade for 1 hr or more (mix in sesame oil before wrapping).

2. Fold the greaseproof paper into the size and shape of an envelope. Lightly bush some oil on the inner surface to prevent chicken from sticking on it together. Place a chicken wing, some shredded ginger, spring onions and coriander leaves, chillies into the bag.

3. Staple edges to secure.

4. Deep-fry chicken packets in medium heat for 6-9 mins or until fragrant. Dish up and drain from oil.

Note
Chicken breasts or drumsticks may be used instead. Mushrooms can be substitute for spring onion, ginger and chilly slices.

Claypot LaoShu Fen

2006-12-23T21:01:00.000+08:00

Ingredients
400g lao shu fen
100g minced pork, mix with ¼ tsp light soy sauce and ½ tsp cornflour
40g bean sprouts
½ bombay onion, diced
½ red chillies, diced
1 tsp chopped garlic
2 stalks spring onion, chopped
1 egg
3 tbsp oil
800ml chicken stock
¼ tsp cornflour mix with 1 tsp water

Seasoning
¼ tsp sugar
½ tsp salt
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp oyster sauce
a dash of pepper

Method
1. Heat up 2 tbsp oil and pan-fry Lou Shu Fen with egg and light soy sauce evenly until fragrant. Dish up. Keep aside.

2. Preheat clay pot, put in 1 tbsp oil sautè chopped garlic till fragrant. Add in minced pork, stir-fry then add in bean sprouts, bombay onion and chopped chillies. Stir-well.

3. Pour in chicken stock, bring to boil. Add seasoning and thicken soup with corn starch solution. Add in prefried Lao Shu Fen, bring to boil. Dish up and garnish with spring onion.

Golden Crispy Oat Pork

2006-12-23T20:46:00.000+08:00

Ingredients
300g pork, cut into strips
1 ½ cups oil for deep-frying

Marinade
½ egg
1 tsp salt
½ tsp sugar
dash of sesame oil and pepper
1 tbsp corn flour
½ tsp plain flour

A
200ml oil
1 egg, beaten
3 tbsp chopped garlic
1 tbsp chopped chilli padi
3 tbsp nestum, crushed

Method
1. Combine pork strips with marinade and marinate for 30 mins. Deep-fry in hot oil until golden brown. Dish and drain.

2. Heat up 200ml oil, add in beaten egg and stir well. Add in chopped garlic, chilli padi and stir-fry at low heat until golden brown and crispy. Dish and drain.

3. Stir-fry nestum oat in a clean wok until fragrant. Add in crispy pork strips and mixture 2, stir-fry until well mixed and dish up.

White Fungus Coconut Chicken Soup

2006-12-23T20:29:00.000+08:00

Ingredients
25g white fungus
1 coconut (retain 600ml of coconut juice)
2 pc chicken whole leg
2 slices ginger
2 red dates, seeded
pinch of salt

Method
1. Soak white fungus, wash and set aside.

2. Blanch whole leg with boiling water and rinse in cold water.

3. Bring 800ml water to boil then add in white fungus, meat, red dates and ginger. Simmer in low heat for 2 ½ hr to 3 hrs. Toss in coconut juice and season with salt before dishing out.

Effect
This soup is cooling and moistening. Helps to supplement Qi, beautifying the skin. Helps to clear heat and reduce phlegm. Thos sweat a lot in hot days will need this soup definately.

Teh Boh Cake

2006-12-23T18:35:00.000+08:00

Ingredients
5g teh boh
4 eggs
120g sugar
50g milk
100g superfine flour

Method
1. Use food processor blend teh boh.

2. Double boil eggs, sugar and tech boh till 40°C and beat till light and fluffy.

3. Add in sifted superfine flour and mix even.

4. Add in milk and mix well.

5. Bake at 180°C for 30 mins till done.

Stir-Fried Kangkung in Sambal Belacan

2006-12-23T18:23:00.000+08:00

Ingredients
2 tbsp oil
1 onion, shredded
1 red chilli, shredded
500g kangkung

Seasoning
2 tbsp belacan sambal
1 tsp light soy sauce
1 tsp sugar

Sambal Belacan
100g dried prawns, soaked, chopped
100g red chillies, ground
100g chilli boh
50g garlic, chopped
100g shallots, chopped
1 cm belacan
1 tbsp sugar
1 tsp salt
½ tbsp light soy sauce
1 tsp chicken stock granules

Method for Sambla Belacan
1. Heat up wok (without oil) and stir fry dried prawns until fragrant, dish up. Then stir-fry belacan until aromatic and form into powder. Dish up.

2. Heat up oil, sautè chopped garlic and shallots until fragrant. Add in red chilli, chilli boh and stir-fry until fragrant. Lastly add in belacan powder, dried prawns, seasoning and fry until aromatic. Dish up.

Method
1. heat up oil, sautè onion until fragrant. Add in sambal belacan and stir-fry until aromatic.

2. Add in red chilli, kangkung and stir-fry at high heat until well mixed. Dish up.

Deep-Fry Crispy Eggplant

2006-12-23T17:46:00.000+08:00

Ingredients
500ml oil for deep-frying
some seasoned flour for deep-frying
500g eggplants, cut into thick strips
2 tbsp dried prawns, soaked, chopped
1 tbsp chopped garlic
1 tbsp chopped red chilli
1 tbsp chopped spring onion

Seasoning
1 tbsp oyster sauce
1 tsp fish sauce
1 tsp sugar
3 tbsp water

Seasoned flour
150g corn flour
1 tbsp plain flour
1 tsp salt
dash of pepper

Method
1. Heat up oil for deep-frying, coat eggplant with seasoned flour and deep-fry until golden brown. Dish up.

2. Leave 1 tbsp oil in wok, sautè dried prawns and chopped garlic until fragrant. Add in seasoning and stir well.

3. Add in fried eggplant, chopped red chilli, spring onion and mix well. Dish up and serve.

Tips
You may cut eggplant into thin slices, coate with seasoned flour and deep-fry until crispy.

Steamed Minced Meat with Eggs

2006-12-23T17:37:00.000+08:00

Ingredients
1 salted egg yolk, flatten and diced
1 salted egg white
1 century egg, diced
3 eggs, lightly beaten
50g minced meat
150ml hot water
½ tsp salt
dash of pepper and chicken stock granules

Ingredients B
1 tbsp chopped spring onion
1 tbsp fried garlic oil
1 tsp light soy sauce

Method
1. Combine ingredients A in a mixing bowl. Mix well and pour into a 8" round steaming tray.

2. Steam at medium heat for about 10 mins or until set. Remove, sprinkle ingredients B on top and serve immediately.

Note
Do not steam eggs with high heat, otherwise the texture will be coarse.

Steamed Silky Eggs

2006-12-23T17:36:00.000+08:00

Ingredients
300ml warm water
3 eggs

Seasoning
½ tsp salt
dash of pepper and chicken stock granules
1 tbsp chopped spring onion
1 tbsp fried garlic oil
1 tsp light soy sauce

Method
1. Combine water, eggs, seasoning and mix well. Strain into a steaming tray.

2. Steam at low heat for 10 mins or until set. Remove.

3. Sprinkle chopped spring onion, fried garlic oil, light soy sauce on egg. Serve.

Note
1. Do not steam eggs with high heat, otherwise the texture will be coarse and not smooth.

2. Lightly beat the eggs to avoid too much air form getting in. This is to ensure the surface is smooth and nice.

Butter Prawns

2006-12-23T17:26:00.000+08:00

Ingredients
500g medium-sized prawns, trimmed, slit back
4 egg yolks
1 tbsp evaporated milk
5 tbsp butter or margarine
1 tbsp curry leaves
½ tbsp chopped chilli padi, optional

Seasoning
½ ts salt
½ tsp sugar
dash of chicken granules

Method
1. Heat up up oil for deep-frying, put in prawns and deep-fry until cooked. Dish and drain.

2. Combine egg yolks, evaporated milk and mix well.

4. Heat up wok, melt butter with low heat. Slowly pour in mixture 2, keep stirring until the mixture form into fine shreds. Add in curry leaves, chilli padi, seasoning and mix well.

5. Put in prawns and mix well. Dish up and drain off the excess oil. Serve.

Ku Low Yok

2006-12-23T17:02:00.000+08:00

Ingredients
500ml oil for deep-frying
300g pork, with fat
corn flour for coating pork
1 green capsicum, sliced
1 tomato, cut in wedges
1 onion sliced
100g pineapple, sliced

Marinade
½ tsp salt
½ tsp sugar
1 tbsp oyster sauce
½ tsp sesame oil
1 egg
1 tbsp shaoxing wine
1 tsp bicarbonate of soda
3 tbsp water

Sauce
1 tbsp plum sauce
3 tbsp tomato sauce
1 tbsp chilli sauce
1 tbsp sugar
1 tsp salt
½ tbsp white rice vinegar
100ml water

Method
1. Cut pork into ½" thick and pound with the back of knife until tender. Then cut into cubes. Add in marinade and marinate for 30 mins.

2. Coat pork cubes with corn flour and deep-fry in hot oil until golden brown. Dish and drain.

3. Leave 1 tbsp oil in wok, stir-fry capsicum, tomato, onion and pineapple until fragrant. Pour in sauce and bring to cook until thick.

4. Add coat pork cubes and deep-fry and mix well. Dish up and serve.

Nam Yee Spare Ribs

2006-12-23T16:47:00.000+08:00

Ingredients
1 kg meaty spare ribs, cut into 5 cm length
oil for frying

Marinade
1 tsp bicarbonate of soda
2 pieces nam yee / fermented red bean curds
1 tsp chopped coriander leaves
1 tbsp nam yee juice
2 tbsp chopped garlic
½ tbsp light soy sauce
1 tbsp shaoxing wine
1 tbsp sugar
1 tbsp oyster sauce
½ tsp 5 spice powder
1 tsp sesame oil
dash of chicken stock granules
2 tbsp plain flour
6 tbsp corn flour
1 egg
100ml water

Method
1. Combine spare ribs with all marinade and mix well. Marinate for 3 hrs.

2. Heat up oil for deep-frying, put in spare ribs and deep-fry until golden brown and cooked. Dish and drain. Serve.

Crispy Chicken in Lemon Sauce

2006-12-23T16:25:00.000+08:00

Ingredients
1 chicken, remove bone
* some seasoned flour for deep-frying

Marinade
1 tsp salt
1 tsp sugar
1 egg
2 tbsp shaoxing wine
½ tsp custard powder
1 tbsp corn flour
1 tbsp plain flour

Sauce
3 tbsp concentrated lemon juice
2 tbsp concentrated orange juice
1 tsp fresh squeezed lemon juice
2 tbsp sugar
½ tsp salt
150ml water

Seasoned flour
150g corn flour
1 tbsp plain flour
2 tsp salt
dash of pepper

Method
1. Combine chicken with marinade and season for 1 hr.

2. Coat chicken with Seasoned Flour and deep-fry in hot oil golden brown. Dish and drain.

3. Put all sauce ingredients into wok and cook until thick. Pour over chicken and serve.

Tips
1. If you like spicy flavour, you can add chopped bird's eye chillies or red chillies.
2. Concentrated lemon juice or orange juice can be purchased in bottle form.

Pumpkin Spare Ribs

2006-12-23T15:59:00.000+08:00

Ingredients
300g spare ribs
150g pumpkin, peeled and cubed
1 tsp fermented salted black beans
1 tbsp chopped garlic
1 stem spring onion, sectioned
500ml chicken broth

Marinade
1 tsp light soy sauce
½ tsp monosodium glutamate
¼ tsp pepper
1 tsp tapioca flour

Seasoning
¼ tsp salt
½ tsp monosodium glutamate
1 tbsp sugar

Method
1. Cut the spare ribs into convenient pieces, rinse and drain. Add in marinade, mix well. Marinate for 20 mins. Then parboil into hot oil for a moment until half done. Remove and keep aside.

2. Leave 1 tbsp oil in preheated wok to fragrant fermented black beans and chopped garlic. Add in pumpkin cubes, stir-fry briskly for a while. Pour in chicken broth and seasoning, bring to boil.

3. Add in spare ribs, stir-fry until well combined. Covered. Simmer over a low heat for 20 mins until spare ribs pieces are soften. Then place in sectioned spring onion, thicken gravy with a little combined cornstarch solutions. Dish up and serve.

Hot Crispy Spare Ribs with Thai Sauce

2006-12-23T15:49:00.000+08:00

Ingredients
400g spare ribs
1 egg, beaten

Marinade
1 tsp salt
1 tsp sugar
1 tsp curry powder
¼ tsp pepper
1 egg white
½ tsp bicarbonate of soda
1 tbsp cornstarch
3 tbsp water

Sauce (Mix Well)
2 tbsp thai chilli sauce
3 bird's eye chillies, chopped
1 tsp worcestershire sauce
1 tsp curry powder
1 tsp sugar
½ tsp salt
4 tbsp water

Method
1. Rinse the spare ribs and cut into convenient pieces, drain well. Season with marinade, mix well. Marinate for 1 hr. Then dip with beaten egg and coat well with some cornstarch. Deep-fry into hot oil until crispy and golden color. Remove and keep aside.

2. Leave 1 tbsp oil in the preheated wok, pour in sauce mixture and bring to a boil. Blend in prefried spare rib pieces immediately, stirring constantly over a high heat until the spare ribs pieces are well coated with the sauce and syrupy. Remove from heat. Serve hot.

Fried Spare Ribs with Golden Sweet Corns and Potatoes

2006-12-23T15:35:00.000+08:00

Ingredients
400g spare ribs
30g big onion, diced
20g golden sweet corns
20g carrots, diced
20g green peas
50g potato, diced, deep fried
300ml chicken broth

Marinade
1 tbsp oyster sauce
¼ tsp monosodium glutamate
1 tsp shaoxing wine
¼ tsp pepper
1 tbsp cornstarch
1 tbsp water

Seasoning
¼ tspmonosodium glutamate
¼ tsp salt
1 tsp sesame oil

Method
1. Cut the spare rib into convenient pieces, rinse and drained. Add in marinade, mix well. Marinate for 30 mins. Deep-fry into hot oil until golden browned for about 8 mins. Remove and keep aside.

2. Leave 3 tbsp oil in the preheated wok to fragrant diced big onion. Add in remaining ingredients and seasoning, stir-fry for a moment. Pour in chicken broth and bring to a boil.

3. Add in spare ribs, stir well. Reduce low heat to a simmer with covered, until the spare rib pieces are tender or the sauce is thickened. Dish up. Serve hot.

Honey Spare Ribs with Lemon Grass and Onion

2006-12-23T15:20:00.000+08:00

Ingredients
300g spare ribs
30g big onion, cut into rings
1 tbsp calamansi lime juice
5 bird's eye chillies, chopped
1 stem lemon grass, chopped
½ ginger bud, chopped

Ingredients A
2 tbsp sugar
¼ tsp salt

Marinade
½ tsp meat tenderizer
¼ tsp salt
¼ tsp monosodium glutamate
½ egg white
½ tbsp shaoxing wine
1 ½ tbsp tapioca flour
2 tbsp water

Sauce (mix well)
3 tbsp honey
½ tsp monosodium glutamate
¼ tsp salt
1 tbsp light soy sauce
¼ sesame oil
⅛ tsp pepper
3 tbsp water

Method
1. Rinse spare ribs and cut into convenient pieces. Add in marinade, mix well. Marinate for at least 4 hrs.

2. Mix the big onions, chopped lemon grass and the remaining ingredients with the ingredients A until well combined.

3. Deep-fry the marinated spare ribs pieces into hot oil for about 7 mins until golden browned. Remove and leave aside.

4. Leave 2 tbsp oil in the preheated wok, pour in sauce mixture and bring to boil. Cook until thickened, place in spare ribs pieces immediately, stir-fry until syrupy. Dish up. Top with lemon grass mixture. Serve together.

Braised Spare Ribs with Yam

2006-12-23T14:26:00.000+08:00

Ingredients
400g spare ribs
300g yam
3 garlic cloves, chopped
1 tbsp salted bean paste
1000ml chicken broth

Seasoning
¼ tsp salt
¼ tsp monosodium glutamate
¼ tsp sugar
½ tsp dark soy sauce

Method
1. Rinse the spare ribs and cut into 2 inches length. Keep aside.

2. Peel the yam and cut into strips. Deep-fry into hot oil until golden in color and fragrant. Dish up and drained.

3. Leave 3 tbsp hot oil in the hot wok to fragrant garlic cloves and salted bean paste. Pour in chicken broth and seasoning. Bring to boil.

4. Add in spare ribs, stir well. Covered and bring back to boil, then reduce to low heat. Braise for 25 mins. Lastly place in yam strips, stir well. Continue braise until the yam strips are tender and the sauce is slightly thick. Dish out. Serve hot.

Braised Oyster Sauce Chicken

2006-12-23T14:19:00.000+08:00

Ingredients
1 no chicken "kampung", cut into pieces
2 tbsp chopped ginger
1 tbsp chopped garlic
2 tbsp chopped spring onion
2 tbsp chopped red chillies
½ bowl (125ml) water

Seasoning
2 tbsp oyster sauce
1 tbsp light soy sauce
½ tbsp sugar
1 tsp sesame oil
1 tbsp shaoxing wine, add in later

Method
1. Heat up 2 tbsp oil to fragrant chopped ginger and chopped garlic. Add in chicken pieces and seasoning, stirring constantly over a high heat until aromatic.

2. Pour in water and bring to boil. Reduce to medium heat, braise for about 20min until the gravy is thickened and the chicken pieces are cooked thoroughly. Then add in chopped spring onion and red chillies, stir-fry until well combined. Lastly, splash in shaoxing wine, stir for a moment. Dish up. Serve hot.

Braised Yam & Pork Belly Slices in Reddish Cheese

2006-12-23T14:08:00.000+08:00

Ingredients
150g pork belly, peel and sliced
500g yam
½ piece reddish cheese
1 tbsp reddish cheese juice
2 garlic cloves, flatten
4 stems spring onion, sectioned
500ml chicken broth

Method
1. Peel the yam and cut into thinly slices. Deep-fry into hot oil until golden brown. Remove and drained.

2. Heat up 3 tbsp oil in the hot wok to fragrant the reddish cheese, garlic cloves and reddish cheese juice. Then add in pork belly slices, stir well until aromatic.

3. Add in yam slices. Pour in chicken broth and bring to a boil, reduce to low heat. Covered and braise for 20-25 mins or until the sauce is slightly thick. Lastly sprinkle with spring onion sectionals, stir well. Dish up. Serve immediately.

Stewed Pig's Trotter in Coconut Juice

2006-12-23T06:09:00.000+08:00

Ingredients
800g pig's trotter
6 hard boiled eggs, shelled
2 stalks fresh coriander
3 garlic cloves, flattened
9 tbsp soy sauce paste

700ml fresh coconut juice
500ml water

Method
1. Cut the pig's trotter into convenient pieces, rinse and blanch into boiling water. Remove and drained. Keep aside.

2. Place the pig's trotter pieces into a deep pot. Pour in coconut juice and water, bring to boil. Add in coriander, garlic cloves and soy sauce paste. Bring back to boil, stew over a low heat for about 30 mins.

3. Add in hard boiled eggs, cover and continue to stew for 25-30 mins until the flavour has been absorbed, or until the pig's trotter pieces are tender. Dish up. Serve hot

Note : For spice, add dried chillies after soaked in warm water.

Si Hui Country Stewed Duck

2006-12-23T06:00:00.000+08:00

Ingredients
1 no duck
2 tbsp chopped ginger
1 tbsp chopped garlic
1 tbsp salted bean paste
2 pieces reddish cheese
1500ml water

Seasoning
½ tbsp light soy sauce
½ tbsp sugar
1 tsp pepper
1 tsp sesame oil
¼ tsp dark soy sauce
1 tbsp shaoxing wine

Pickled Vegetables Ingredients
1 carrot
½ radish
2 red chillies, shredded
3 tbsp chinese rice vinegar
5 tbsp sugar
1 tbsp salt

Method
1. To make pickled vegetables, peel the carrot and radish. Slice thinly. Mix with 1 tbsp salt until well combined. Marinate for 10 mins. Rinse under cool water, remove and squeezed. Add in shredded chillies, rice vinegar and sugar, mix well. Marinate for 1 hr.

2. Rinse the duck and pat-dry. Rub a little dark soy sauce over the duck skin. Deep-fry into hot oil until golden browned. Remove, soak into cool water immediately for 20 mins. Remove and drained. Keep aside.

3. Heat up 2 tbsp oil to fragrant chopped ginger and chopped garlic. Add in salted bean paste and reddish cheese. Stir-fry. Meanwhile, place in duck and shallow fry for a moment. Pour in water and seasoning, bring to boil.

4. Lower the heat. Covered and braise for 40 mins until the duck meat is tender. Remove the duck.

5. Cook the remaining gravy until thickened. Place the pickled vegetables on a platter. Cut the duck into pieces and arrange on the pickled vegetables. Serve with sauce.

Braised Belly Pork with Red Grain Wine

2006-12-23T05:54:00.000+08:00

Ingredients
600g pork belly, with skin
3 tbsp light soy sauce
200ml glutinous rice wine
2500 water

Marinade
3 tbsp red grain wine residue
3 tbsp glutinous rice wine
3 slices "Dang Gui"

Method
1. Rinse pork belly and pat-dry. Cut into 3 strips. Rub all with marinade, marinate for 1 hr.

2. Pour water into a deep pot, add in marinated pork belly and light soy sauce. Bring to boil. Reduce to medium heat and braise with covered for 45 mins.

4. Add in glutinous rice wine, continue to braise until the gravy is thickened and the pork belly are tender. Remove and cut into slices. Serve with a little gravy.

Steamed Pork Dumplings

2006-12-23T05:16:00.000+08:00

Ingredients
300g minced pork
350g shelled prawns
½ egg white
1 tbsp water
50g pork lad / pig's fat, diced
6 water chesnuts, peeled and chopped
4 chinese mushrooms, soaked and chopped
3 stems spring onion, chopped
30 black pepper corns, for garnishing
30 pieces wonton wrapper

Seasoning
1 tsp salt
½ monosodium glutamate
1 tsp sugar
1 tsp sesame oil
¼ pepper
1 tbsp cornstarch
½ black peppercorns, crushed

Method
1. Blanch the chopped water chesnuts, mushrooms and pork lad into boiling water for a while. Dish up and drain well. Keep aside.

2. Season the shelled prawns with 1 tsp salt, stir until sticky, then mix with minced pork, egg white, water and seasoning. Mix until well combined.

3. Add in chopped spring onions and the blanched chopped ingredients, mix well.

4. Place enough filling in centre of each wonton wrapper and form into "Siu Mai" shapes. Top with black peppercorn, arrange them on a steaming tray. Steam over high heat for about 10 mins till done. Dish up, drained and serve hot.

Crystal Glutinous Dumplings with Pork filling

2006-12-23T04:43:00.000+08:00

Wrapper Ingredients
150g wheat starch
40g tapioca flour
⅛ tsp salt
200ml boiling water

Filling
150g cooked glutinous rice
20g dried shrimps, chopped
2 shallots, sliced
2 chinese mushrooms, soaked and chopped
150g minced pork
20g carrots, peeled and chopped
20g green peas

Seasoning
½ tsp salt
¼ tsp monosodium glutamate
1 tsp sugar
⅛ tsp pepper
1 tsp sesame oil

Method
1. To make filling, heat up 1 tbsp oil to saute chopped dried shrimps and shallot slices until fragrant. Add in the rest of ingredients and seasoning, stir-fry until well combined. Then place in cooked glutinous rice, keep stirring for a while until mix well. Remove and keep aside.

2. To make dumplings wrapper, combine the wheat starch, tapioca flour and salt. Mix well. Pour in boiling water immediately and stirring constantly until well combined and form into a dough. Remove, put on the table. Add in a little cooking oil and knead the dough until smooth and shiny.

3. Divide the dough into small pieces (about 30g for each). Then roll into round thinly slices shape. Place adequate filling in the centre of each wrapper. Fold up and seal, form into crystal dumpling shape. Arrange on steamer. Steam over high for about 8 mins until cooked though. Remove and serve hot.

Simmered Black Pepper Pork Belly in Country Style

2006-12-23T04:35:00.000+08:00

Ingredients
600g pork belly, with skin, cut into bite size pieces
3 eggs, cooked and shelled
8 garlic cloves, with skin, flatten
50g old ginger, peeled and flatten
½ tbsp chopped garlic
1200ml water

Seasoning
2 tbsp sugar
½ tsp salt
3 tbsp light soy sauce
½ tbsp dark soy sauce

Method
1. Heat up 3 tbsp oil to saute the flatten garlic cloves, chopped garlic and old ginger pieces till fragrant. Add in pork belly pieces. Stir-fry until half done.

2. Add in sugar, stir-fry over low heat until aromatic. Add in light soy sauce and dark soy sauce. Stir-fry for a while. Pour in water and salt, bring to a boil. Place in cooked eggs. Reduce to medium heat. Simmer until pork belly pieces are tender and the gravy is slightly thick. Remove from heat. Serve hot.

Fried Sparerib with Dry Curry Sauce and Spices

2006-12-23T04:14:00.000+08:00

Ingredients
600g spareribs
250ml coconut milk
1 tbsp chilli paste/chilli boh
1 cinnamon stick
3 cloves
1 star anise
100g tamarind paste
100ml water

Spices (pounded)
1 stem lemon grass
100g shallots
3 garlic cloves
2 fresh ginger slices
2 slices fresh galangal
5 candlenuts
1 tsp dried shrimp paste/belacan
4 tbsp water

Seasoning
2 tsp sugar
1 tsp salt
½ chicken stock granule
½ tsp pepper

Method
1. Cut the spareribs into convenient pieces. Rince and drained. Season with a pinch of pepper and salt, mix well. Marinate for 15 mins. Keep aside.

2. Mix the tamarind paste and water until well combined, then strain well and squeez. Retain the tamarind concentrate.

3. Heat up 3 tbsp oil to saute cinnamond stick, cloves and star anise until fragrant. Place in sparerib pieces, stir-fry for 3-5 mins until color changes and aromatic. Remove and keep aside.

4. Heat up ¼ bowl (70ml) cooking oil in preheated wok to saute the pounded spices for about 3 mins till fragrant. Then add in prefried spareribs pieces, cinnamon stick, cloves and star anise. Stir fry over low heat for further 3 mins.

5. Pour in coconut milk, tamarind concentrate and seasoning. Bring to boil. Reduce to high heat, simmer for about 10 mins until gravy is slightly thick. Lastly, stirring constantly until almost dry. Dish up and serve.

Fried Meat Shreds with Szechuan Paste

2006-12-23T03:58:00.000+08:00

Ingredients
300g pork fillet
8 water chesnuts, peeled and shredded
2 pieces black fungus, soaked and shredded
3 stems spring onion, chopped
50g fresh ginger, chopped
5 garlic cloves

Sauce (mix well)
1 tsp sugar
½ tsp monosodium glutamate
¼ tsp salt
1 tbsp sesame oil
1 tbsp rice vinegar
2 tbsp hot bean paste
½ tbsp shaoxing wine
1 tbsp light soy sauce
½ tbsp cornstarch
5 tbsp water

Method
1. Rinse pork and cut into shreds. Season with 1 tbsp light soy sauce and ½ tbsp cornstarch. Mix well. Parboil into warm oil for a while. Remove, keep aside.

2. Leave 2 tbsp oil in preheated wok, to saute chopped garlic and ginger, add in chopped water chesnuts and black fungus, stir fry until well combined. Pour in sauce mixture and bring to a boil.

3. Put in pork shreds, stir-fry over high heat till combined and aromatic. Sprinkle chopped spring onions, stir for a while. Remove from heat. Serve hot.

Fried Pork Steak with Black Pepper and Garlic

2006-12-23T03:42:00.000+08:00

Ingredients
600g pork steak
100g garlic cloves, sliced
100g shallots, sliced
1 tbsp black peppercorns, crushed
3 tbsp sesame oil
1 tbsp shaoxing wine

Marinade
1 ½ tbsp light soy sauce
1 ½ tbsp cornstarch
2 tbsp shaoxing wine
1 tbsp water

Sauce (mix well)
3 tbsp light soy sauce
1 ½ fresh ginger juice
1 tbsp sugar
1 tsp cornstarch
3 tbsp water

Method
1. Cut the pork steak into thinly slices, chop slightly with the black of a knife till soft. Add in marinade, mix well. Marinate for 1 hr.

2. Deep fry the marinated pork steaks into hot oil for about 2 mins till fragrant. Remove, drain and keep aside.

3. Deep fry the garlic slices and shallot into hot oil until crispy and golden brown. Dish up and drained.

4. Heat up 3 tbsp sesame oil in preheated wok to saute the crushed black pepper. Add in prefried pork steak pieces and sauce mixture, stir-fry for a while. Lastly, blend in prefried garlic and shallot, splash in shaoxing wine and stir well. Dish up. Serve hot.

Steamed Fish in Ginger Sauce

2006-12-15T18:31:00.000+08:00

Ingredients
500g fresh water fish (wan-yu)
2 stalks spring onion

Ginger Sauce
2 tbsp oil
100g fresh ginger
50ml water
1 tsp salt
½ tsp sugar
1 tsp oyster sauce
1 tbsp shaoxing wine
dash of sesame seed oil and chicken granules
1 tbsp corn flour water, for thickening
1 tbsp fried garlic oil
1 tbsp coriander leaves
1 tbsp shredded spring onion

Method
1. Ginger sauce : Put fresh ginger, water into a food processor and process until very fine. Pour into a wok, add in the remaining ingredients and cook until boil. Thicken with corn flour water and dish up.

2. Line spring onion on steaming tray and top with fish.

3. Steam fish at high heat for 10-20 mins or until cooked.

4. Remove the fish and pour away water. Pour ginger sauce and sprinkle fried garlic oil over the fish. Garnish with coriander, spring onion on top and serve hot.

Pan Fried Aromatic Bonesless Chicken Whole Leg

2006-12-15T17:05:00.000+08:00

Ingredients
2 chicken whole leg, deboned

Marinade
1 egg
1 tbsp maggi seasoning
½ tbsp sugar
2 tbsp shaoxing wine
dash of sesame seed oil and pepper
2 tbsp corn flour

Sauce
2 tbsp water
2 tbsp maggi seasoning
½ tbsp light soy sauce
½ tbsp sugar
dash of sesame seed oil and pepper
3 tbsp shaoxing wine

Method
1. Combine chicken whole legs with marinade and marinate for 30 mins.
2. Heat up 3 tbsp oil, pan fry marinated chicken whole legs until golden brown. Add in sauce and cook until thick.
3. Remove, cut into pieces and serve hot.

Roast Turkey with Port Gravy

2006-12-02T10:13:00.000+08:00

Stock
2 tablespoons olive oil
Neck, heart, and gizzard reserved from one 13- to 14-pound turkey
2 large celery stalks, coarsely chopped
1 large onion, chopped
6 cups water

Turkey
1 13- to 14-pound turkey, rinsed, patted dry
1 medium onion, chopped
1 medium McIntosh apple or Golden Delicious apple, quartered, cored, coarsely chopped
3 1/2 teaspoons coarse kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
1/2 teaspoon dried thyme
2 tablespoons olive oil

Gravy
1/4 cup (1/2 stick) butter, room temperature
1/4 cup unbleached flour
1/2 cup tawny Port
Low-salt chicken broth (if needed)

For stock:
Heat oil in heavy large saucepan over medium-high heat. Add neck, heart, and gizzard, then celery and onion; sauté until deep brown, stirring often, about 18 minutes. Add 6 cups water and bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer 1 1/2 hours. Strain stock into large measuring cup and reserve; discard solids. DO AHEAD Can be made 1 day ahead. Cool slightly, cover, and chill.

For turkey:
Place turkey on rack in large roasting pan. Mix onion, apple, 1/2 teaspoon salt, 1/2 teaspoon pepper, and thyme in bowl. Spoon mixture into main turkey cavity. Tuck wing tips under; tie legs together loosely to hold shape. Rub oil over turkey; sprinkle with 3 teaspoons salt and 1 teaspoon pepper. DO AHEAD Can be made 1 day ahead. Cover with plastic; chill.

Position rack in bottom third of oven and preheat to 400°F. Roast turkey uncovered 45 minutes. Reduce oven temperature to 375°F. Roast turkey 1 hour. Turn pan around; pour 1 cup turkey stock over. Roast until thermometer inserted into thickest part of thigh registers 175°F, about 1 hour longer. Transfer turkey to platter; tent loosely with foil and let stand 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan juices for gravy.

For gravy:
Blend butter and flour in small bowl to smooth paste. Tilt roasting pan; spoon off fat from pan juices. Place pan over 2 burners on medium-high heat. Add Port and 1 cup turkey stock; bring to boil, scraping up browned bits. Transfer to large saucepan. Measure 3 cups turkey stock, adding chicken broth if needed. Add to saucepan and bring to boil. Whisk in flour paste. Boil until gravy is thick enough to coat spoon, whisking occasionally, about 15 minutes. Season gravy with salt and pepper.

Makes 6 servings.

Sweet Potato Gratin

2006-11-29T21:11:00.000+08:00

Ingredients
1kg/1lb 2oz sweet potatoes, peeled and sliced thinly - about the thickness of a 10p piece is ideal
2 tbsp olive oil
3 garlic cloves, finely chopped
½-1 red chilli (depending on variety and heat strength), chopped finely (or 1 tsp dried chilli flakes - not powder)
250ml/8fl oz single cream
salt and black pepper

Method
1. In a large mixing bowl toss the sweet potato slices with the oil and all the other ingredients until the slices are well coated and the garlic and chilli well-distributed.

2. Transfer to a lightly oiled gratin dish, spreading out the slices with your fingertips, you do not have to layer the gratin piece by piece, but try to ensure that the slices are mostly lying flat.

3. Pour over any cream remaining in the bowl and trickle the remaining oil over the gratin.

4. Bake in a preheated, fairly hot oven (180C/350F/Gas 5) for 40-50 minutes until the sweet potato is completely tender and the top is browned and crispy.

5. For extra crispness you can finish under the grill for 1-2 minutes.

Butterfly

2006-11-16T16:56:00.000+08:00

____________0_______0____________
_____**______*_____*______**_____
____*****_____*___*_____*****____
___*******_____000_____*******___
__*********___00000___*********__
__**********___000___**********__
__***********_______***********__
__*************000*************__
___***********00000***********___
____**********00000**********____
_____*********00000*********_____
______********00000********______
_____*********00000*********_____
____**********00000**********____
___************000************___
___***********_____***********___
___***********_____***********___
___************___************___
____**********_____**********____
_____********_______********_____
______*****___________*****______
________**_____________**________
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Polish Man

2006-11-16T14:12:00.000+08:00

A Polish man moved to the USA and married an American girl. Although his English was far from perfect, they got along very well until one day he rushed into a lawyer's office and asked him if he could arrange a divorce for him. The lawyer said that getting a divorce would depend on the circumstances, and asked him the following questions:

Have you any grounds?
Yes, an acre and half and nice little home.

No, I mean what is the foundation of this case?
It made of concrete.

I don't think you understand. Does either of you have a real grudge?
No, we have carport, and not need one.

I mean. What are your relations like?
All my relations still in Poland.

Is there any infidelity in your marriage?
We have hi-fidelity stereo and good DVD player.

Does your wife beat you up?
No, I always up before her.

Is your wife a nagger?
No, she's white.

Why do you want this divorce?
She going to kill me.

What makes you think that?
I got proof.

What kind of proof?
She going to poison me. She buys a bottle at drugstore and put on shelf in bathroom. I can read, and it say: "Polish Remover".

A Dollar Per Point

2006-11-13T17:37:00.000+08:00

A professor was giving a big test one day to his students. He handed out all of the tests and went back to his desk to wait. Once the test was over the students all handed the tests back in. The professor noticed that one of the students had attached a $100 bill to his test with a note saying "A dollar per point." The next class the professor handed the graded tests back out. This student got back his test, his test grade, and $64 change.

Carrot Juice Poach Fish Fillet

2006-11-11T21:55:00.000+08:00

Ingredients
1 piece (about 160g) Dory fish fillet
30g broccoli, cut into pieces, blanched
1/4 tsp salt
1/4 tsp pepper
some fresh Dill, for garnishing

Carrot Sauce Ingredients
300ml fresh carrot juice
200 ml chicken broth
10g big onion, sliced
10g dried chillies
1 small blade kaffir lime leaf, chopped
30g celery, diced
50g carrot, diced
salt to taste, add in later

Method
1. Rinse the fish fillet and pat-dry, then score a criss-cross pattern on the fish fillet. Season with salt and pepper, marinate for awhile.

2. Bring the carrot sauce ingredient to a boil in a pot, cook over medium heat until the ingredients are soften, add in salt to taste. Next, place in fish fillet, cook until done and the flavor has been absorbed.

3. Arrange the blanched broccoli on a serving platter. Dish out the fish fillet, spread onto the broccoli, and spoon in carrot sauce. Lastly garnish with fresh Dill. Serve hot.

Duck Salad with Plum Sauce

2006-11-11T21:19:00.000+08:00

Ingredients
1 piece (about 200g) duck breast, boneless
60g honeydew flesh, sliced
30g red cabbages, shredded
1 no (about 80g) red capsicum, striped
1 dried chillies, soaked n cut into small sectioned

Marinade
1 tbsp oyster sauce
1 tsp crushed black pepper
1 tsp lemon juice
1/2 tsp light soy sauce
1/4 tsp salt

Seasoning
1/4 tsp salt
1/4 tsp pepper

Plum Sauce Ingredients (mix well)
4 tbsp plum sauce
2 tbsp Shaoxing wine
1 tbsp fresh orange juice

Garnishing
5 nos cherry tomato, halved
some fresh Dill
5 pieces canned calamansi lime in syrup, drained

Method
1. Rinse the duck breast and pat-dry. Season with marinade, marinate for 1 hr. Ready to use.

2. Melt the butter in the sauce pan, shallow-fry the marinated duck meat until golden in color on both sides or 80% cooked. Remove and cut into slices.

3. Heat up the olive oil in the preheated sauce pan to stir fry the red capsicum shred and dried chillies, add in seasoning, toss well. Remove and leave aside.

Assemble
1. Arrange the prefried red capsicum on the serving platter, top with honeydew, fresh slices and shredded red cabbages and spread with duck slices.

2. Lastly, garnish with cherry tomatoes, calamansi lime and Dill. Serve with plum sauce mixture.

Steamed Kampung Chicken with Fermented Black Beans and Wine

2006-11-11T21:13:00.000+08:00

Ingredients
1 nos (about 600g) "Kampung" Chicken
1 tbsp chopped garlic
1 tbsp Shaoxing wine
1 tbsp fermented salted black beans
1/2 tbsp cornstarch

Seasoning
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp sesame oil
1/2 tsp sugar

Method
1. Rinse the chicken and cut into pieces. Mix the rest of ingredients and seasoning. Marinate for about 20 mins.

2. Steam the chicken pieces over high heat for 10-15 mins until cooked thorough. Remove, splash with 1 tsp Shaoxing wine. Serve hot.

Spices Butter Spare

2006-11-11T19:43:00.000+08:00

Ingredients
600g spare ribs
2 nos salted egg yolk, steamed
10 bird's eye chillies, flatten
2 stalks (about 20 blade leaves) curry leaf
2 tbsp margarine
2 tbsp evaporated milk
1 no egg
some tapioca flour

Marinade
1/2 tbsp oyster sauce
1 tsp sugar
1 tsp pepper
1/2 tbsp light soy sauce

Seasoning
1 tsp sugar
1/2 tsp salt

Method
1. Rinse spare ribs, cut into convenient pieces and drained. Mix with marinade, marinate for about 10 mins.

2. Dip the spare ribs with beaten egg, then coat with tapioca flour. Deep-fry into hot oil until crispy and golden browned. Remove and keep aside.

3. Melt the margarine to saute the curry leaves and bird's eye chillies over low heat until fragrant. Add in salted egg yolks, evaporated milk and seasoning, stir well. Place in spare rib pieces, stirring occasionally over high heat until aromatic or the gravy is thicken. Serve hot.

Braised Duck and Beancurd Sheet in Country Style

2006-11-11T01:13:00.000+08:00

Ingredients
1 no (about 1.5kg) "Kampung" duck
100g dried beancurd sheet
1/2 tbsp chopped garlic
2 tbp salted bean paste
1500ml water

Seasoning
1 tbsp light soy sauce
1/2 tsp monosodium glutamate
1 tbsp shaoxing wine
3/4 tsp salt

Method
1. Rinse the duck and pat-dry, rub 1 tsp dark soy sauce over duck skin. Deep-fry into hot oil for a while until golden in colour. Remove, rinse under running cool water. Set aside.

2. Deep-fry the beancurd sheet into hot oil until golden browned. Dish out. Soak into cool water until soften. Remove, drain well and cut into pieces. Leave aside.

3. Heat up 2 tbsp oil to stir-fry chopped garlic and salted bean paste till aromatic. Place in duck, shallow-fry the both sides until fragrant. Pour in water, bring to boil. Cover and simmer over low heat for about 30 mins.

4. Add in beancurd sheet pieces, continue simmer for a further 30 mins. Blend in seasoning, cook until duck meat is tender and the flavour has been absorbed. Dish up, cut into pieces and serve with duck gravy.

Simmered Chicken with Salted Bean Paste and Potatoes in Country Style

2006-11-10T08:16:00.000+08:00

Ingredients
1 no (about 800g) "Kampung" chicken, cut into pieces
400g potatoes
120g shallots
1 tbsp peppercorns, crushed
500ml water

Seasoning
2 tbsp salted bean paste
1 tbsp sugar

Method
1. Pound the shallots and garlic cloves until finely paste. Peel the potatoes and cut into triangles. Deep-fry into hot golden browned. Remove and drained. Set aside.

2. Leave 3 tbsp oil in the preheated wok to fragrant chopped shallots and garlic. Add in chicken meat, stir-fry briskly until the color are changes, then place in sugar and crushed pepper, stir-fry until aromatic.

3. Pour in water and bring to boil. Add in potatoes, toss well for a while. Cover, simmer over low heat until the chicken pieces are cooked thorough and absorbed, or until the gravy is slightly thicken. Dish up, Serve at once.

"Dang Gui" Chicken in Aluminum Foil

2006-11-10T08:05:00.000+08:00

Ingredients
2 pcs (about 400g) "Kampung" whole chicken drumstick
500ml chicken broth
aluminium foil, to wrap

Herbs
5g Chinese Angelica "Dang Gui"
5g medlar seeds
2 pcs Coniselinum "Chuan Xion"

Seasoning
1/2 tsp salt
4 tbsp Shaoxing wine
1/2 tsp monosodium glutamate

Method
1. Rinse the chicken drumsticks and blanch into boiling water for a while. Remove, drained and keep aside.

2. Place the chicken drumstick and herbs into a deep pot, pour in chicken broth and bring to a boil. Cover, reduce to low heat and cook for approximately 45 mins until the drumsticks are absorbed.

3. Add in seasoning, continue cooking for another 2 mins. Thicken with a little cornstarch solutions. Dish out, divide the chicken drumstick into 2 portions, wrap each with aluminium foil separately.

4. Lastly, roast in a preheated oven at 200°C for 20 mins. Remove and serve hot.

Spices & Cinnamon Braised Chicken Drumstick

2006-11-09T02:36:00.000+08:00

Ingredients
1 pc (about 450g) whole chicken drumstick
1 shallot, flatten
1 stalk (about 1/2 inch) cinnamon stick
2 tbsp sugar
1 tsp 5 spices powder
400ml water

Seasoning
5 tbsp light soy sauce
1/2 tsp dark soy sauce
1/2 tsp sesame oil
1/4 monosodium glutamate

Method
1. Rinse the chicken drumstick and blanch into boiling water for a moment. Remove and pat-dry. Rub the five spices powder all over the skin of the chicken drumstick. Marinate for about 30 mins.

2. Fragrant the shallot with 1 tbsp hot oil, add in sugar, stir-fry until golden in colour. Place in chicken drumstick, shallow-fry over low heat until golden browned and aromatic.

3. Add in water, seasoning and cinnamon stick, bring to boil. Cover and braise over low heat for 10 mins, then turn over the chicken drumstick, continue braise for further 10 mins. Dish up.

4. Cook the gravy until slightly thicken, dish up and pour over to the chicken drumstick. Serve hot.

Speedy Rendang Chicken

2006-11-09T02:26:00.001+08:00

Ingredients
1 kg chicken, cut into 10 pieces
250ml water
1 1/2 tbsp salt
2 turmeric leaves
1 star anise
1 cinnamon bark
1 tbsp meat curry powder

Grinded Ingredients
14 dried chillies, soaked
150g shallots
4 cloves garlic
3 stalk lemon grass
1 thumb size tumeric
1/2 thumb size galangal

Method
1. Put in chicken pieces into a large casserole with grinded ingredients, coconut milk, water, salt, turmeric leaves, star anise, cinnamon bark and meat curry powder.
2. Mix well until chicken pieces are well coated with grinded ingredients.
3. Put covered casserole on the low rack of microwave. Cook chicken for 10 mins. Open cover, stir chicken and continue for another 15 mins.
4. Remove from oven and stir chicken. Leave it to stand for 10 mins before serving.

Prepare time : 20 mins
Cooking time : 25 mins
Serves : 4

Pistachio Nut Cookies

2006-11-09T02:16:00.000+08:00

Ingredients
250g butter
125g caster sugar
1 tsp vanilla essence
130g rice flour
300g plain flour
½ tsp salt
100g pistachio nuts, chopped
1 egg, lightly beaten

Method
1. Line metal tray with baking paper.
2. Sieve plain flour and rice flour together. Mix in salt and leave aside.
3. Beat butter, sugar and vanilla together until fluffy. Add in flour mixture and stir till a soft dough is formed.
4. Put dough in plastic bag and leave to chill in the refrigerator for at least 1/2 hr.
5. Roll dough into 13g balls. Flatten them lightly and brush with beaten egg. then sprinkle pistachio nuts over the balls.
6. Place them onto the prepared metal tray. Repeat process until dough is used up.
7. Preheat microwave oven using convection cooking at 165°C for 10 mins.
8. Put metal tray onto low rack and bake cookies for 20 mins.
9. Leave cookies to cool before storing them in airtight containers.

Prepare time : 40 mins
Cooking time : 40 mins
Makes : 50 cookies

Waldrof Salad

2006-11-08T08:25:00.000+08:00

Ingredients
120g organic red apples
120g organic green apples
30g organic celery
70g mayonnaise
8g organic walnut
8g raisins
5g alfalfa

Method
1. Mix apples, celery, walnuts and raisins with mayonnaise.
2. Garnish with nuts and alfalfa.

Easy Pandan Chicken

2006-11-08T08:17:00.000+08:00

Ingredients
5 chicken drumettes

Marinate
1/2 tsp black peppercorns
1 tbsp galangal, chopped
1 tbsp coriander stalk, chopped
5 pips garlic, chopped
3 pandan leaves, cut finely

2 tbsp brown sugar
2 tbsp fish sauce
3 tbsp chili sauce
1 tbsp oyster sauce
1 tsp light soy sauce

Method
1. Blend all marinated ingredients ina food processor or blender.
2. Marinate chicken drumettes for at least 1 hr.
3. Deep-fry or grill chicken wings.

Laksa Kedah with Spaghetti

2006-11-08T07:58:00.000+08:00

Ingredients
300g spaghetti, cook as per instructions on the packet.
5 cups water
4 tbsp oil

To Grind
16 dried chillis, soaked
10 shallots
4 cloves garlic
70g dried prawns, coarsely ground
300g prawns, shelled
1 can tomato soup 285g
1/2 cup thick coconut milk
salt to taste
1 tsp monosodium glutamate

Garnishing
2 hardboiled eggs
2 firm soybean cakes, fried and sliced thick
100g bean sprouts, tailed
2 tomatoes, sliced
some spring onions, chopped
some chinese celery, chopped
shallots crisps
sliced red chillies

Method
1. Fry grinded ingredients with 3 tbsp oil until fragrant, add dried prawns and continue to stir-fry until prawns are fragrant and crisp.

2. Add in water, can of tomato soup and prawns. Allow to simmer for 10 mins over low fire. Then put in coconut milk, monosodium glutamate and salt to taste.

3. Once it starts to boil, turn off fire.

4. To serve, place some spaghetti into individual serving bowls. Pour hot soup over and top with garnishing.

Fresh Fruit Tarts with Custard

2006-11-08T07:26:00.000+08:00

Pastry
300g flour
30g icing sugar, sifted
180g butter, from the refrigerator
2 to 3 tbsp cold water

Custard
3 tbsp custard powder
1 tbsp vanilla powder
100 ml double cream
400 ml full cream milk
6 tsp natural sweetener

Others
Assorted fruit of choice

Method
1. Prepare the pastry. Put flour, icing sugar and butter which is cut into cubes, into a food processor and pulse till it resembles bread crumbs. If by hand, put flour, sugar and butter into a large mixing bowl. Use finger tips to rub butter into flour lightly until it resembles bread crumbs. Then sprinkle cold water over it and quickly gather mixture into a dough.

2. Put dough into a plastic bag and chill in the refrigerator for 30 mins.

3. In the meantime, prepare the custard. Mix custard with some milk and stir till there are no lumps. Then combine custard with the rest of the ingredients. Cook over slow fire until it starts to thicken. turn off fire and cover it with cling wrap to prevent a layer from forming. When cool put custard to chill in the refrigerator.

4. Preheat oven to 175°C. Lightly grease patty tins.

5. Lightly flour tabletop and roll out pastry to 3 mm thickness. Cut it out with a pastry cutter that is big enough to line the patty tins. Repeat process until pastry is all used up. Use a fork and prick some holes at the base and bake pastry for 15 mins in oven until lightly brown. Remove from oven. Leave tarts to cool completely.

6. To assemble tarts, put a tablespoonful of custard onto the pastry shells and top with your choice of fresh fruits.

Moroccan Lamb Tangine

2006-11-08T07:19:00.000+08:00

Ingredients
410g can tomato puree
1kg packet frozen mixed vegetables
1 tbsp oil
1 tsp paprika
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp cinnamon
750g diced lamb
1 onion, diced
1 clove garlic, crushed
2 cups liquid chicken stock
8 pitted dates
2 tbsp chopped fresh coriander

Method
1. Heat oil in large saucepan add paprika, cumin, coriander and cinnamon and cook over low heat for 1-2 mins or until fragrant.
2. Add onion, garlic and diced lamb and cook for 4-5 mins or until meat is browned.
3. Stir in stock, tomato puree and dates.
4. Add frozen mixed vegetables and simmer uncovered for a further 20 mins or until lamb is tender. Serve in large bowl and garnish with coriander.

Tip
This dish is traditionally served with couscous.

Sticky Chicken Drumettes

2006-11-08T07:07:00.000+08:00

Ingredients
1/4 cup tomato paste
3 tbsp sweet soy sauce
1 tbsp honey
2 tbsp sesame seeds
750g chicken drumettes or wingettes

Method
1. Combine tomato paste, sweet soy sauce, honey and sesame seeds in a large bowl.
2. Add chicken and toss through sauce to coat well.
3. Place chicken pieces onto a greased baking tray and bake in preheated oven at 200°C for 20 mins, turning chicken half way through cooking.

Tip
Soy sauce can be replaced for sweet soy sauce. Reduce to 2 tbsp.

Curry Vegetable Casserole

2006-11-08T01:46:00.000+08:00

Ingredients
2 tsp oil
2-3 tsp curry powder
350g Napoletana pasta sauce
simplot mixed frozen vegetables
1/2 cup coconut milk
400g chickpeas
pappadums for servings

Method
1. Heat oil in a medium saucepan, add curry powder and cook for 1 min. Add Napoletana pasta sauce, simplot mixed frozen vegetables, coconut milk and chickpeas and simmer for 15 mins.

2. Serve garnish with pappadums.

Airline Rage

2006-10-31T20:18:00.000+08:00

As a guy takes his seat on an airplane, he is surprised to find a parrot strapped in next to him. After taking off, the flight attendant comes around to serve the passengers on the plane. The guy asks the flight attendant for a coffee and the parrot squawks: "And get ME a coke...NOW!"

The flight attendant, flustered by the parrot's attitude, brings back a coke for the parrot. However, she forgets the coffee for the guy.

As the guy points this out, the parrot drains his glass and screams:

"Get me another coke or I'll really create a scene!"

Quite upset, the attendant comes back shaking, with another coke, but still no coffee.

Irritated at her forgetfulness, the man decides to try the parrot's approach. "I've asked you twice for a coffee. Go and get it right now, or I'll create a scene that will make HIS look like a Victorian tea party!"

The next moment, both the guy and the parrot are grabbed and thrown out of the emergency exit by two burly security guards.

Hurtling towards earth, the parrot turns to him and says: "You're pretty cheeky for a guy who can't fly!"

Lessons in Logic

2006-10-05T02:13:00.000+08:00

If your father is a poor man,
it is your fate but,
if your father-in-law is a poor man,
it's your stupidity.

.......................................................................

Practice makes perfect.....
But nobody's perfect......
so why practice?

.......................................................................

Behind every successful man, there is a woman
And behind every unsuccessful man, there are two.

.......................................................................

Every man should marry.
After all, happiness is not the only thing in life.

.......................................................................

The wise never marry.
and when they marry they become otherwise.

.......................................................................

The more you learn, the more you know,
The more you know, the more you forget
The more you forget, the less you know
So.. why learn.

.......................................................................

A bus station is where a bus stops.

A train station is where a train stops.

On my desk, I have a work station....
what more can I say......