Young Mango Salad

Young Mango Salad

Ingredient:

Young Mango, thinly julienne

Onion, thinly sliced

Coriander leaves

Bird eye chili, sliced

Fried Ikan Bilis

Lemon/Lime juice

Thai Sweet Chili sauce

Method:

1. Mix mango, onion, coriander leaves, chili, lime juice and a little sweet chili sauce.

2. Dish it to a plate, sprinkle fried ikan bilis on top.

3. Ready to serve.

Mee Goreng

Mee Goreng

Ingredient:

350gm Yellow Noodles

3 clove Garlic, chopped

1 nos Onion, sliced

150gm Green Vege-I used Sawi, cut in 2 inch length

1 nos Carrot, julienne in 2 inch length

2 nos Egg

200gm Char Siew, sliced

2 tbsp Oil

Seasoning:

1 tbsp Oyster Sauce

2 tbsp Light soy

Pepper to taste

2 tsp Sesame oil

5 tbsp water

Method:

1. Heat oil in the wok, add onion saute for 1 min or until the onion is lightly soften.

2. Add garlic and saute till golden brown.

3. Add carrot and the veg stem part saute for 1 min.

4. Add Char Siew and saute for 2 mins.

5. Make a well in the center of the wok and a little oil to the hot wok. Add the beaten egg in the center and stir briskly until its cook.

6. Add the noodles and cook for 2 mins.

7. Add the veg leaves and mix well. Cook for 1 min.

8. Season the noodles and mix well. Stir fry for 2-3 mins or more if required until the noodles are cook.

9. Ready to serve.

p/s: for a spicy kick, add a tsp of Sambal Belacan in step 8.

Chocolate Cake

Chocolate cake

Ingredient:

230 ml Boiling water

40 gm Unsweetened cocoa powder

175 gm All-purpose flour

4 gm Baking powder

1 gm Baking soda

1 gm Salt

110 gm Butter, softened

200 gm Dark brown sugar

2 nos Eggs

2 tsp Vanilla extract

Method:

1. Preheat oven to 180̊c. Grease the cake pan and set aside.

2. In a bowl, pour boiling water over cocoa and mix until smooth. Let mixture cool.

3. Sift together flour, baking powder, baking soda and salt; set aside.

4. In a clean dry mixing bowl, cream butter and sugar until light and creamy.

5. Beat in eggs one at a time, then stir in vanilla extract.

6. Add the flour mixture alternately with the cocoa mixture.

7. Pour the batter into the cake tin.

8. Bake in preheated oven for 30-40 minutes.

9. Allow it to cool before cutting the cake. Ready to serve.

Notes:

Step 6- Add the cocoa mixture slowly, if after put in all the flour mixture and you see the cake mixture is too wet, you don't have to use all the cocoa mixture.

Homemade Mint Sauce

Ingredient:

1 bunch Mint leaves

1 tbsp Sugar

4 tbsp Water

4 tbsp Vinegar

a pinch of Salt

Method:

1. Finely chop the mint leaves and put them in a jar or bowl.

2. Bring sugar and water to boil till it thicken.

3. Add vinegar and continue to boil till it is thicken slightly.

4. Pour the sugar syrup into the jar/bowl of mint and mix well.

5. Leave it to cool with out covering it.

6. Ready to serve or to be stored away.

药材炖鸡 Steam Herbal Chicken

This is a simple and nourishing dish. Hope you will like it too.

Ingredient:

2 nos Chicken whole drumstick

1 tbsp Dark Soy

2 tbsp oil

1 pkt Herbal Soup Mix (药材汤料)

300-500ml Water (depends on how much gravy you like)

1-2 tsp Oyster sauce

1-2 tsp Soy sauce

1-2 tsp Chinese Shao Shing rice wine (绍兴酒)

1 tsp Dark soy (optional, just for the colour)

Pepper to taste

Drizzle of Sesame oil

1 tbsp Corn starch mix with 2 tbsp water

Method:

1. Pat dry the chicken and rub the dark soy onto the skin.

2. Heat the oil in a frying pan, shallow fry the skin part to get a nice brown colour.

3. Dish out and set aside.

4. Bring a pot of water to boil, add the herbal soup mix.

5. Let it boil for 10 mins or so.

6. Add oyster sauce, soy sauce, rice wine, dark soy, sesame oil and pepper to taste. (Season it according to your taste)

7. Add the corn starch mix to thicken the gravy. Turn off the fire when the gravy is thicken.

8. Place a big sheet of aluminum foil in a deep dish or bowl. Place the chicken drumstick in the middle and pour the gravy and put the herbal onto the meat. (I wanted to serve it individually, so I have make two parcel as two individual serving)

9. Wrap the chicken up like a parcel.

10. Steam the parcel for 2 hours.

11. It's ready to serve. You could serve it with steam rice or noodles.

Today we had it with some buckwheat soba noodles. So yummy!

p/s : I used the Herbal Soup mix which can easily get in any supermarket. Usually is ready mix. It consist of：

Red dates (红枣)

Gou Ji berries (枸杞)

Dang Shen (当参)

Wai Shan (淮山)

Bei Qi (北芪)

Yu Zhu (玉竹)

Shu Di (熟地)

Chuan Xiong (川芎)

* If the soup mix you bought do not have Shu Di (熟地) it does't matter, with "Shu Di" it will give a dark/black colour soup. So you could just add dark soy in your gravy if your soup mix do not have "Shu Di".

Beginner Cup Cake

My first attempt to bake and dress the cup cake in butter cream frosting.

Ingredients to make 12 cup cake:

125gm butter

125gm sugar

2 eggs

125gm flour

1 tsp baking powder

1/2 tsp bicarbonate soda

1 tsp vanilla essence

2 tbsp milk

Method:

1. Cream the butter and sugar till light in colour.

2. Add one egg at the time and mix well.

3. Shift in the flour, baking powder and bicarbonate soda. Mix will.

4. Add vanilla essence, milk and mix well.

5. Fill up to half cup cake mould.

6. Bake in a 180c preheat oven for 15mins.

7. Put the cup cake on a rack to cool.

Butter cream frosting:

70gm butter

1 cup icing sugar

1 tbsp milk

Method:

Mix all ingredient with a whisk.

Spread it over the cup cake and decorate it with colourful sugar rice.

Enjoy!

Spicy Fried Noodle ala tehhun's style

Ingredients:
Egg Noodle (yellow noodle)
Chicken fillet
Onion, sliced
Garlic, chopped
Sawi, cleaned and cut into 3cm length

Carrot, sliced and julienne into 3cm length
Egg
Oil
Lime wedges

Seasoning:

Fried Chili Paste
Light soy sauce
Dark soy sauce

Oyster sauce
salt & pepper to taste

sesame oil

Method:

1. Heat oil in wok and stir fry onion and garlic until fragrant.

2. Add chicken to cook for 1 minute.
3. Break in egg and stir to cook.
4. Add the sawi and carrot and mix well.

5. Add noodles and the seasoning then mix well.
6. Stir well until is hot and dry.
7. Serve hot with lime wedge.

P/s : You may fry the egg in advance and julienne it, then toss it in the noodle while cooking (step 5).

Stir Fry Lady Fingers with Soy

Ingredients:

250gm Lady fingers (cut into 1 cm)

4 Garlic (roughly chopped)

1 Onion (roughly chopped)

Seasoning:

Soy sauce

Salt & pepper to taste

Water

Drizzle of sesame oil

Method:

1. Heat some oil in the wok, put in chopped onion and garlic stir fry until slightly golden brown.

2. Put in the lady fingers and stir well.

3. Pour in the seasoning and cook for 1-2 minutes.

4. Ready to serve.

金针木耳冬菇蒸鸡 Steam Chicken with Dried Lily flower, Black Fungus and Mushroom

This is one of my favourite, simple yet delicious dish.

You can prepare this in advance and steam it when you are cooking the rice. Easy easy....

Ingredients:

500 gm Chicken with bone (cut into 1 inch pieces)

Ginger (sliced or julienne)

Spring onion (cut into 1 inch length)

10 gm Dried lily flower (金针)

10 gm Dried black fungus (木耳)

5 gm Dried shitake mushroom (冬菇)

Seasoning:

2 tbsp Oyster sauce

2 tbsp Soy sauce

1/2 tsp sugar

2 tbsp Chinese wine

1 tbsp Sesame oil

Salt & pepper to taste

1 tbsp Corn flour + 5 tbsp water

Method:

1. Mix all ingredient into a big mixing bowl. Let it rest for 30 minutes or so.

2. Pour it into a deep dish.

3. Steam over high fire for 20-30 minutes.

4. Serve with steam rice. The gravy is so yummy with just plain steam rice......

P/s:

1. I prefer to use drumstick, thigh and wing part, but you can also use chicken breast.

2. You may also use boneless chicken (300gm, cut into slice or chunck), and shorten the cooking time.

扣肉 Braised Pork Belly with Yam

Love to share this recipe which I got from a foodie magazine. However, I have made a bit of changes to suit my taste. It's not that difficult to make but it definately requires a bit of work. But the final result is worth every effort :)

Hope you will like it ....

Ingredients:

800gm - 1 kg Pork belly with skin

800gm - 1 kg Yam

1 tbsp Chopped garlic

1 tbsp Corn Flour + 3 tbsp water

Seasoning A:

2 pcs Red fermented tofu (南乳)

1 tbsp Sauce of red fermented tofu

1 1/2 tsp Soy bean paste (豆酱)

3 pcs Star anise (八角)

4 pcs Clove (丁香)

1 inch Cinnamon stick (桂皮)

Seasoning B:

1 tbsp Soy sauce

1 tbsp Oyster sauce

1 tsp Sesame oil

1 tbsp Sugar

1 tbsp Dark soy sauce

1 tbsp Chinese wine

1 tbsp Five spice powder (五香粉)

3 1/2 bowls Water

Method:

1. Blanch pork belly in boiling water for 10 minutes, then rub with some dark soy sauce while hot, then pierce the skin with needle or tip of the knife.

2. Heat frying pan with some oil, then pan fry the skin side until golden brown, dish out and rinse under tap water until the skin shows fine lines(curl a bit), then cut into 2 cm thick slices.

3. Cut yam as the same size of meat, then pan fry both side of the yam with little bit of oil until golden brown.

4. Arrange the yam and meat alternately in a deep bowl by skin side facing down.

4. Heat 2 tbsp oil, saute the garlic and seasoning A until fragrant, then pour in seasoning B and bring to boil, thicken with corn flour water. Pour gravy over the meat.

5. Steam the dish for 3-5 hours, until the meat is tender.

6. Serve hot with steam rice. I can assure you will love this! 开饭咯！！！

Pickled Green Chili (青辣椒酸）

I've some green chilies which has been sitting in the fridge for weeks....

so I have decided to turn them into something tasty :)

Ingredients:

Green chilies

Sugar

Vinegar

Method:

1. Slice the green chilies and blanch them in hot water for 1 minute only. Strain and leave it to cool and dry.

2. Put the chilies into a jar (make sure no excess water), put some sugar and pour some distilled vinegar just enough to cover the chilies.

3. Put on the lid and.... you have your pickled chilies ready...

4. This is how it looks, after one day. It can be kept up to a month or so.