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 ♡

As a respect, please link back to this blog if you're using any information here. Thank you.

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:

Monday, November 7, 2016

Japanese Curry Chicken Don 日式咖喱鸡肉盖饭

Yesterday night we went Japanese theme ❴Japanese Curry Chicken Don + Shredded Cabbage Salad❵. 假日~餐桌上的美味❴日式咖喱鸡肉盖饭+高丽菜丝沙拉❵😍💖😋

I used store bought Japanese curry roux. Quick and Easy dish to whip up😉😊☺  Come and join me! 开饭咯!🤗🤗

Saturday, November 5, 2016

Mi Goreng Instant Noodles ~ Mamak Style

2 November 2016 (Wednesday)

We had 【Fried Mi Goreng Instant Noodles ~ mamak style】with tomato sauce + homemade chilli sauce and sweet sauce. Yummy yummy! So so good! Eveyone has two servings! 😀Oops! This is the leftover,which has been reserved by someone's breakfast tomorrow!😉


I'd added some beancurds, cabbage, big red tomato, eggs, prawns, onions, and fried fish paste. 😙😘😋

For seasonings, some tomato sauce, homemade chilli sauce, sweet sauce, cooking caramel/dark soy sauce and light soy sauce were used.

Spicy Minced Meat with Basil 辣炒肉末九层塔

4 November 2016

Our dinner last night. :)
Spicy Minced Meat with Basil

Stir fried Okra/Lady fingers

Stir fried Spinach

Spicy Minced Meat with Basil 辣炒肉末九层塔

Minced meat
Tomato, chopped into small pieces
Yellow onion, chopped into small pieces
Garlic, chopped
Basil (a handful, more if you like😊)

Oyster sauce
Light soy sauce
Cooking caramel/Dark soy sauce
Chilli Sauce (I used homemade)
sugar (if soy sauce is more salty, add more)
water, some (if need more gravy, add more wate pls)

1)  Heat up a wok with some cooking oil.  Sauté garlic till fragrant. Stir in minced meat and break them out asnyou fry.  Once the minced meat turn white, add in chopped tomato and onion, follow by the seasonings. Adjust taste to your liking. Stir fry till gravy slightly dry, blend in the basil. Give it a quick mix and dish up.😊

note: chopping tomato n onion into small pieces ensure quick cooking. Thus, 更快上桌喔☺。

Tuesday, October 25, 2016

Sourdough Honey Loaf

23 October 2016 (Sunday)

300g Bread flour
60g Pure Honey 
5g Salt
6g Milk Powder
160g Iced Cold water (our weather here is extremely hot) *
180g Levain (1:1)
12g 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 mins
4.  Flatten and roll into swiss roll style. Cover and 2nd bench rest: 15 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 180/190 deg C for ~40 minutes.

*You may need more or less water as determine by your bread flour absorption.
* Pls adjust your water temperature accordingly.

** To have softer texture loaf, it is important to knead to window pane stage. 

*** Pls add salt only after the dough has formed.

●● This is quite a sticky loaf, so pls add your water in stages.

Friday, October 21, 2016

Teochew Glutinous Rice Png kuih 潮洲饭粿

This was done in 16 April 2015.  I posted in my Facebook.  I blog here so as to keep a record.

First try. I like the colour very much, just like my Hakka菜粄。Change the way of adding tapioca flour. Hopefully it turns out good. 

Recipe is from Gina Choong/Kitchen Capers.
Recipe link:

Reproduced here with slight adjustment:

Peng Kuih

Makes 12 pcs(using bigger mould)
Makes 24 pcs(using smaller mould)
Ingredients for the dough
300g Rice Flour
100g Tapioca Flour ** 
600ml Boiling Hot water
1 tbsp shallots oil(or cooking oil)
pinch of salt
pinch/drop of pink food colouring(powder or liquid) (I use liquid rose pink 3 drops, if not wrong)

Method for the Dough
1. Add flour, oil, salt and colouring into a mixing bowl.
2. Pour boiling hot water and quickly stir to mix together. 
3. Cover the bowl with a plate. Let it stand for 20 mins (to cool it)
4. Remove and knead to form a dough. (I added about 2T shallot oil during kneading.
My Personal notes
**Tapioca flour – I took out about 15g as reserve (or more if you want) and add in a teaspoon at a time during kneading. You may not need all the reserve flour. A bit of sticky after complete kneading is ok. During shaping you can use the reserve flour as
手粉. This way you don’t have the tendency to add more tapioca flour, which will turn your kueh too chewy or hard. Just my thought.

Ingredients for the Fillings
200g White Glutinous Rice(wash, soak for 4 hours)
1 tin of Braised Peanuts 
100g dried shrimps(soak in water, drained)
2 tbsp Fish Sauce
1 tbsp Sesame oil
2 tbsp cooking oil
30 ml water
1 tbsp sugar
2 shallots(sliced thinly)
Method for the Filling
1. Use a claypot to heat up cooking oil.
2. Add shallots and fry till fragrant.
3. Add dried shrimps and stir fry till fragrant.
4. Add peanuts and rice and stir fry with rest of ingredients.
5. Turn off the heat. cover the claypot.
6. Put claypot into the MW oven and cook on HIGH for 10 mins.**
7. Remove and open the cover. fluff up the rice to let it cool completely before use.
** You can steam using wok or pot. Steam for 25 mins. After steaming, remember to fluff up the rice with a pair of chopsticks. Let it cool before using.

Method to Assemble
1. Take a portion of pink dough(about the size of a golf ball).
2. Flatten it and add 1 tbsp of cooked rice on it.
3. Roll up the sides of the dough to roughly seal the rice.
4. Put it on the mould.
5. Press and flatten it to cover all the mould.
6. Turn over, and knock on the side of the mould to release the dough.
7. Brush it with a little shallot oil, steam over rapid water for 10 mins.
8. Serve with sweet sauce or chilli sauce.