Wednesday, April 25, 2018

Steamed Fish in Spicy Dried Shrimps Sauce 虾米蚝油蒸鱼

23 April 2018 (Monday)

A yummy dish using simple ingredients to turn it into a restaurant-style dish. Now everyone can cook like a chef at home. 💜💖😊  





Spicy Dried Shrimps Sauce
Ingredients:
100g Dried shrimps,chopped & fried till crispy, set aside ( I used about 20g.) ***

10 shallots, chopped
2T garlic, chopped
1t chilli padi, chopped
100ml cooking oil

Seasoning:
5T Oyster Sauce
2T Light Soy Sauce
1t sugar
1t sesame oil

Method:
1)  Heat up oil in a wok, saute shallots, garlic & chilli padi until fragrant.
2) Add in seasoning and bring to boil. Scoop up to a clean bowl. Ready to use.


***Add in crispy dried shrimps to (2) only when spreading to your steamed
 dish. 


STEAMED FISH IN SPICY DRIED SHRIMPS SAUCE

Ingredients:
1 Fish, about 800g
1 stalk Spring Onion, shredded
3T Spicy Dried Shrimps Sauce  

Seasoning:
1/2t Salt
1t cooking wine
Dash of pepper

Method:
1) Clean the fish and rub seasoning all over the fish.
2) Steam at high heat for about 10 minutes or until cooked.  Remove from heat.
3) Spread the Spicy Dried Shrimps Sauce on the fish and sprinkle the shredded spring onion on top.  Serve immediately. Enjoy! 😉


虾米蚝油酱
材料:
10粒 葱头,切碎
2T 蒜茸
1t 指天椒碎
100克 虾米,切碎,炸至脆, 放一边备用 (我用了大约20克左右)
100ml 油

调味料:
5T 蚝油
2T 生抽
1t 糖
1t 麻油

做法:
烧热油,爆香葱头,蒜茸和指天椒碎,加入调味料煮滚。要用时才加入炸香虾米便可。

虾米蚝油蒸鱼
材料:
1条鱼,约800克
1条青葱,切丝
3大匙虾米蚝油酱

调味料:
半小匙盐
1小匙料理酒
少许胡椒粉

做法:
1) 鱼洗净,加入调味料涂勻,放入蒸笼大火蒸约十分钟或至熟。
2) 淋上虾米蚝油酱,撒上青葱丝便可享用。💖

Wednesday, January 25, 2017

Poached Chicken 白切鸡

23 Jan 2017

Our all time favourite "Poached Chicken".



Ingredients:
2  pcs Chicken thigh

Simmering ingredients: 
2 stalks Spring Onion 
3 Slices Ginger (I just cut a thick piece n smashed it🙂)
1T Cooking wine 
1t Salt 

Seasonings: Combine & mix well
3T Spring Onion, chopped
1T  Ginger, minced
1T Garlic, minced
2 pcs Chilli (I like to use chilli padi,more if you like it hot)
4T Light Soy Sauce
1T Rice Vinegar
1T Sugar
1/2t Salt
1T Sesame oil

Method: To poach Chicken
1) Place the chicken thigh in a pot with enough room temperature water to cover it. Put in all the simmering ingredients. Bring it to a rolling boil. Then lower the heat to medium heat (中火). Continue boiling for 5 minutes,off heat, cover n let it simmer in the residue heat for 30 minutes. Dish up. 
(Ple use a skewer to test for doneness.)

2) Once cooled, chop the chicken into desired size. Drizzle the seasonings sauce over the chicken pieces. Serve. 

*This seasonings is so delicious that we have ditched the local chicken rice Chilli Sauce.!!!😁😋😋😋😋😚😉 What's more the sauce is freshly made!😋😋😉 
Want a piece? 要吃吗? 😀😉

Sesame & Peanut Paste 麻香花生酱

23 Jan 2017

Sesame & Peanut Paste 麻香花生酱



Ingredients:
3T cooking oil
2T shallots, chopped (can add more, so more fragrant ☺)
1T garlic chopped
8T Crunchy Peanut Butter *
2T Toasted Sesame seeds

Seasonings:
1t sugar
3T light soy sauce

Method:
1) Heat up cooking oil and saute shallots and garlic till aromatic. Dish up.
2) Combine all ingredients and seasonings in a bowl, mix well. Store in a clean jar.

☆Best to serve with pork shabu shabu. To serve: scoop some paste and add some soup.Give it a thorough mix and its ready for dipping. Also a good dipping sauce for 铃铃卷 (acording to my elder boy)☺

* I replaced with creamy peanut butter + some crushed roasted peanuts 😉

Friday, December 16, 2016

Claypot Braised Tofu 家常辣豆腐煲

Never get tired of eating this "Claypot Braised Tofu" 😀

This was done yesterday, 15 Dec 2016, with Chilli bean paste.😉

This version was done on 28 Nov 2016 with just homemade chilli paste.Which one do you like? Take your pick! 😉


Recipe : Claypot Braised Tofu 家常辣豆腐煲

Ingredients:
1 pc Pressed tofu, slice half cut into equal section 板豆腐
Some minced meat 肉碎
1 pack brown mushrooms 鸿喜菇
Some garlic, minced 蒜末
Some Ginger, minced 姜末
~100g water/broth 水/高汤

Sauce:
~1T Homemade Chilli Sauce/Chilli Beans paste or both自制辣椒醬/辣豆瓣酱/两者都加也可以
~1t Light soy sauce 酱青
~0.5t Caster sugar 细砂糖
~1t potato starch water or more, as thickener 太白粉水

Method
1) Pan fry the Tofu till golden brown. Dish up.

 2) In a claypot, saute Ginger n Garlic till fragrant. Add in the minced meat and fry till it has turned whitish. Add in the the chilli paste and stir fry for a while. Add in mushrooms and fry for a while. Mix in the Tofu and fry for about a minute.

 3) Blend in the rest of the sauce ingredients follow by the water/broth. Cook over medium heat for ~2 minutes till it boils. Lastly thicken with potato starch water. Enjoy! 😉


Wednesday, December 7, 2016

Steamed Chicken with Spring onion 葱油淋鸡

Our simple dinner last night (6 Dec 2016). 简单美味 <葱油淋鸡>



         


Ingredients:
2 pcs chicken thighs (I use boneless), cut into desired size
some ginger slices
some spring onion (The white part, cut into section, abt 2 inches long)

Marinades:
1/2t  salt
1T    Light soy sauce
1T    Cooking oil

~1.5-2T   cooking oil, heat up
some spring onion(the green part), red chilli (chop or shred up to you)

Method:
1)  Mix chicken pieces with above marinades for about 30 minutes.
2)  Arrange the ginger slices on a steaming tray.  Place the chicken pieces on top follow by the cut section spring onion. Steam for about 15 to 20 minutes on high heat.
3)  Once the chicken pieces  are steamed, remove the spring onions.
4) Sprinkle some spring onion and chilli on top. Drizzle the hot cooking oil over the chicken pieces. Done☺

Friday, November 25, 2016

Sourdough Wholemeal & Spelt Loaf (with cooked chinese pearl barley)

Clearing leftovers in fridge. ;D Tada!




Oven-spring.. It never fails to mesmerise me ... all the time!♡

Sourdough Wholemeal & Spelt Loaf 
(with cooked chinese pearl barley)

Fit one 450g Pullman's Loaf tin

Ingredients:
240g Bread flour
40g Wholemeal flour
20g Spelt Flour

15g Milk Powder
35g Caster Sugar
3g Salt

30g cooked chinese pearl barley ☆
50g egg whites *
30g Fresh Milk
100g water

180g Levain (1:1)

30g unsalted butter

Method
1.  Knead dough till window pane stage.
2.  1st proofing - till double in size.
3.  Punch and divide into 3 equal size. Cover and 1st bench rest: 15-30 mins 
4.  Flatten and roll into swiss roll style. Cover and 2nd bench rest: 15-30 mins
5.  Flatten and roll into swiss roll style and put into a Pullman's tin. 
6.  Cover with a damp cloth and final proofing in a warm place till 90% full.
7.  Bake in a preheated oven between 190 deg C for ~40 minutes.

Note:
☆ The cooked chinese pearl barley was leftovers from my previous day barley water. You may simply omit it😊.
* The egg whites was leftovers from making "Coconut Egg Jam/kaya". You may replace it with water/fresh milk. 
♡ You may have to adjust your hydration as different flours may need more or less water. Happy baking! 



Delicious with thick slab of homemade Kaya ♡

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Friday, November 11, 2016

Salted Egg Yolk Abalone Mushrooms 金沙杏鲍菇

21 October 2016
One of the dish that was prepared as a week night dinner couple of weeks ago. Taste was awesome. The batter coating was real good. We had a very satisfying meal that day😍


Ingredients:
2 pcs Cooked salted egg
200g  Abalone Mushrooms
1t chopped spring onion
1/2t chopped chilli
Some Potato starch (for sprinkling onto the abalone mushrooms)*

Batter coating: (Use the same bowl to measure)
Half bowl  - Low protein flour (I used cake flour)
2T  - Sweet Potato Flour ( 2 heaped spoon)
1 bowl - iced cold water
1t - cooking oil

Seasonings:
1/2t Salt
1/4t Sugar
1/4t  white pepper

Method
1)  Mashed the salted egg with a spoon.  Set aside.

2)  Prepare the batter coatings: Mix the flour and water together till well combined. Stir in the cooking oil. Set aside.

3) Wash and cut the mushrooms into desired cubes/pieces. Sprinkle some potato starch onto the the cut pieces. Dip the mushrooms into the batter coatings and deep fry till golden brown. Set aside.

4) In the same wok, reserve about a teaspoon of cooking oil and heat up the oil. Fry the mashed salted egg till foamy(using low heat). Add in the the chopped spring onion, chilli padi and the deep fried abalone mushrooms and seasonings. Combine well and dish up. Enjoy!☺


* I forgot this step! 😀