Wednesday, January 25, 2017

Poached Chicken 白切鸡

23 Jan 2017

Our all time favourite "Poached Chicken".

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

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

1t sugar
3T light soy sauce

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

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

~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

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>


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)

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)

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

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

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.

☆ 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😍

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

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

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! 😀

Wednesday, November 9, 2016

Homemade Glutinous Rice Lor Mai Kai 糯米鸡

This was made on 29 September 2016 as breakfast for the next day or so. It was very well-received by all. So yummy and tasty than store bought😊.

Main Ingredients (for Rice)
500g    Glutinous Rice (wash,rinse,soak a few hours)
Some  Dried shrimps + dried small scallops (wash, soak a while, drained, chop into small pieces, separately)
4 pcs   Shallots, slice
2 pcs    garlic ( smash and chop),optional

Rice seasonings: (go slow on salt)
2T       Dark cooking caramel
1.5t      Pink salt
1T        Oyster sauce
2T        Light soy sauce 
1t         Sesame oil
Dash   White Pepper
Dash    5-spiced powder
Dash    好吃 Seasoning
Drizzle Fish sauce 
2 cups  water ( using rice cup to measure)

1)  Heat up wok with some oil. Sauté the sliced shallots till fragrant. Remove/discard the shallots. Retain the oil.

2)  Using the same wok with shallot oil, saute dried shrimps and scallops till fragrant. Remove from wok. Set aside.

3)  Sauté chop garlic till fragrant. Add in glutinous rice and give it a good stir to coat with oil.

4) Add in all the rice seasonings. Stir and coat the sauce thoroughly with the rice. Add in the saute dried shrimps & scallops. Mix well with the rice.

5) Add in water. Stir well. Cook till water has been absorbed by the rice. Remove from heat.

Main Ingredients for Toppings:
2 pcs  Big chicken thigh (rub with salt, rinse with water, pat dry, chop into deired size)
6 pcs  Meaty Chinese mushrooms ( wash, soak till softened,cut into desired size)
2 pcs  chinese sausage (腊肠), optional

Marinade for chicken:
Thumb size   Ginger (wash, peel, mash and chop/mince)
2        pcs garlic (smash, chop/mince)
1t       sugar
1t       Sesame oil
1t       cooking wine
1T     Oyster sauce
1t      light soy sauce 
0.5t  Pink salt
Dash 好吃 Seasonings
Dash White Pepper
1T      Potato Starch

~ Mix chicken pieces and mushrooms pieces with all the above marinades for at least 30 minutes. (I marinaded for a few hours inthe fridge.)

Method of assembly:
1)  Place each steaming tin with chinese sausage, mushrooms slices and chicken pieces.
2) Top it with glutinous rice till the brim. Follow by a chinese soup spoon of water onto each tin.
3) Steam in a wok of boiling water on high heat for 30 minutes or till the rice is cooked.
4) Serve warm or once cooled, wrap each tin with an aluminum foil and keep them in the fridge.😊

Recipe reference and modified from here: