Wednesday, June 10, 2009

Fried Fish with Mushroom Sauce

  • 1 yellow tail
  • 1 large shallot, sliced
  • 1 tbsp shredded ginger
  • 3 fresh shitake mushroom, sliced
  • 1/2 cup water
  • 1/2 tbsp light soya sauce
  • 1/2 tbsp vegetarian mushroom sauce
  • dash of pepper
  • 1 stalk spring onion
  • cornstarch water
  1. Deep fried fish till golden brown. Drain well and set aside.
  2. With 1 tbsp oil in wok, saute shallot & ginger till fragrant. Add mushroom and seasoning, bring to boil. Stir in spring onion & cornstarch water. Cook till sauce thickens. Drizzle sauce over fried fish and serve.

Baked Pork Ribs

  • 500gm pork ribs
  • 5 cloves garlic, minced
  • 3 tbsp tomato sauce
  • 2 tbsp light soya sauce
  • 1 tbsp wine
  • 1 tbsp sugar
  1. Marinate pork ribs with all ingredients for at least 1 hr.
  2. Bake in preheated oven at 180 deg cel for 30mins until golden brown. Brush with sauces in between baking time.

Simple Chiffon

Simple & nice tasty chiffon. Can omit the chocolate chips to become a simple vanilla chiffon!

Chocolate Chip Chiffon
* 5 egg yolks
* 60ml milk
* 4 tbsp corn oil
* 1 tsp vanilla essence
* 110gm castor sugar
* 100gm self-raising flour, sifted
* 5 egg whites
* 1/2 tsp cream of tartar
* chocolate chips

  1. Whisk egg yolks with 50gm sugar till smooth. Stir in vanilla essence, milk & corn oil. Fold in flour till batter forms.
  2. Beat egg whites with cream of tartar till foamy. Gradually beat in 60gm sugar on high speed in 3 additions till stiff peak formed.
  3. Fold in 1/3 of the egg white foam into batter. Mix evenly. Pour the batter into the balance egg white foam and fold in gently till combined.
  4. Pour into ungreased 8 inch tube pan, alternatively sprinkle over some chocolate chips. Tap the pan on hard surface to release excess trap air bubbles and bake in preheated oven at 180 deg cel for 35 mins. Invert immediately to cool completely before removing from pan.

Thursday, June 4, 2009

Beef Rendang

Sedap! :) hubby likes it but comment not spicy enough. Next time I will add a couple of chilli padi inside heee....

  • 1 kg beef shin
  • 10 shallots
  • 10 cloves garlic
  • 100gm candlenuts, (presoaked with water to soften)
  • 3 lemongrass
  • 5 cm lengkuas
  • 2 cups coconut milk
  • 3 tsp chilli powder
  • 1 tsp dark soya sauce
  • salt to taste
  1. Grind shallots, garlic & candlenuts till paste. Slice & crush lemongrass & lengkuas.
  2. Heat 5 tbsp oil in wok, fry spices till fragrant for 3mins.
  3. Add beef shin and mix evenly. Add coconut milk and bring to boil. Turn down heat and simmer for 1 hr. Add seasoning and continue to simmer for another 1/2 hr till beef is tender and coconut oil starts to separate from paste. Serve with hot rice.


This dish suppose to go along with a salty broth, but I omit it and served with my own made sauce instead :)

  • 1/2 chicken
  • 1 tbsp salt
  • 1 tbsp rice wine
  • 1 pc dried tangerine
  • 1 cinnamon stick
  • 2 star anise
  • 2 liter water
Sauce : Spring onion, ginger, chilli, 1 tbsp dark vinegar, 1/2 tbsp sesame oil, 3 tbsp light soya sauce

  1. Marinate chicken with salt & rice wine for 1 hr.
  2. Place dried tangerine, cinnamon stick & star anise in a pot of water, bring to boil. Add chicken. Bring to boil again. Simmer on medium heat for 10mins. Turn of heat, cover and let it steep for another 10mins till cook.
  3. Drain away water, serve with sauce.

Tuesday, June 2, 2009

Pistachio Cookies

Crunchy?..Chewy? melt-in-the mouth texture! Actually the original recipe asked for hazelnuts but I replace it with pistachios :) When I was preparing all the ingredients for baking, realised no eggs is needed! Not yet bake an eggless cookie and starts to wonder will it be an unsuccessful attempt again :p As the weather is very hot, the dough tends to 'melt' very fast as I rolled them into little balls. Luckily I manage to complete the rolling or else have to rechill the dough again! My small oven manage to bake only 20 cookies at a time, so the other tray of 20 cookies I continue to chill in fridge meanwhile baking the other one.

Ingredient (40 cookies)
  • 175gm unsalted butter
  • 60gm icing sugar, sifted
  • 125gm plain flour, sifted
  • 60gm corn flour, sifted
  • 3/4 cup ground pistachios
  1. Cream butter & icing sugar for 1 min. Add flour in 3 batches and beat till light & fluffy for another 3 mins. (the mixture looks pale white)
  2. Using a spatula, fold in pistachios until evenly mixed. Chill dough in fridge for 3 hrs.
  3. Shape dough into small balls. Flatten slightly with back of a fork. Sprinkle extra chopped pistachios on top. Bake in preheated oven at 180 deg cel for 15-20mins. (the cookie is soft but will harden upon cooling)

Monday, June 1, 2009

Banana Lemon Pancakes

I prefer the taste of this banana pancakes than the usual plain ones :) will make this frequently for my boy's breakfast!

  • 1 cup banana puree
  • 1 tbsp lemon juice
  • 1/4 cup rolled oats
  • pinch of salt
  • 1 lemon zest
  • 1/2 cup self-raising flour, sifted
  • 2 tbsp sugar
  • 1 egg, lightly beaten
  • 1/3 cup milk
  • 35gm butter, melted
  1. Stir lemon juice into banana puree to prevent browning. Place rolled oats into food processor & coarsely ground.
  2. Place rolled oats, flour, salt, lemon zest & sugar into a mixing bowl. Make a well in the centre. Combine egg, butter & milk together. Add into dry mixture & mix till batter is free of lumps. Add banana puree and mix well. Cover and rest for 10mins.
  3. Heat up a lightly greased non-stick pan, spoon in 2 tbsp batter one at a time. Cook over low heat till golden brown for both side. Serve with extra sliced bananas & lemon juice.


  • 500gm beef shin
  • 3 tomatoes
  • 1 large carrots
  • 1 large potatoe
  • 1 large onion
  • 250gm cabbage
  • 2 bay leaves
  • 2.5l water
  1. Bring a pot of water to boil, blanch beef shin for 1 min. Drain & set aside
  2. Peel tomatoes & slice into quarters. Slice carrots, potatoe, onion & cabbage into cubes.
  3. Place all ingredient into a large pot and fill up water. Bring to boil & simmer for 2.5 hrs. Season with salt to taste.


  • 1 small bittergourd
  • 100gm ground pork
  • 1/2 tbsp dried prawn, softened & chopped
  • 4 tbsp mixed vege
  • 1/2 tsp soya sauce
  • 1/4 tsp sesame oil
  • 1/4 tsp cornstarch
  • 1/3 tsp pepper
  • 1 tsp oyster sauce
  • 1 tbsp water
  1. Slice bittergourd into 2.5cm thick & remove seeds. Blanched in boiling water for 1 min. Remove & set aside.
  2. Mix ground pork, dried prawns & mixed vegetable together. Add in soya sauce, sesame oil, cornstarch & pepper and stir to mix. Chill for 30mins.
  3. Divide pork mixture evenly and fill into sliced bittergourd. Mix oyster sauce & water together. Pour over bittergourd. Steam over high heat for 10mins.
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