Pork & Chicken Burger

Ingredient

• 200gm minced pork
• 100gm minced chicken
• 1 egg, lightly beaten
• 1 onion, finely chopped
• 1 tsp mixed herbs
• 1 tsp ground black pepper
• 1/2 tsp salt
• 50gm fresh wholemeal breadcrumbs

Garnish : mini butter burger, lettuce, tomatoes, cheese spread & cheddar cheese

Method

1. Combine all ingredients and mix till sticky paste formed. Chill for 30mins.
2. Form mixture into round patties.
3. Heat some oil in pan, pan fry burgers over high heat until both sides are lightly brown. Reduce heat to medium and continue to fry till thoroughly cook through.
   

Potato Chicken Croquettes

After making the tasty yam & pork croquettes, hubby requested for another croquettes make with potato :D Indeed these potato chicken croquettes also completely finished by all of us :D

Ingredient

• 250gm potato, steamed & mashed
• 100gm minced chicken
• 50gm grated carrots
  
• 3/4 tsp salt
• 1 onion, finely diced
• 1 tsp black pepper
• 1 egg, lightly beaten
• plain flour
• breadcrumbs

Method

1. Mix mashed potato, minced chicken, carrots, onion & seasoning evenly.
   
2. Shape mixture into small cylinder pattie and chill for 30mins.
3. Coat each pattie with flour, egg follow by breadcrumbs.
4. Heat some oil in pan, pan-fry croquettes until golden brown. Serve warm.
   

Soup & Egg Roll

白眉豆毛瓜汤

Ingredient

• 3/4 cup black eye bean, 白眉豆
• 700gm hairy gourd, peeled and cut into cubes
  
• 1 large carrot, peeled and cut into cubes
  
• 2 large tomatoes, sliced
  
• 6 dried shitake mushroom, soften
  
• 2 tbsp preserved sichuan vege
• 1 vegetable stock cube
• 8 cups water

Method

1. Place all ingredients into a large pot, bring to boil.
2. Cook on medium heat for 1.5hrs.

Minced Egg Roll

Ingredient

• 100gm minced pork
• 150gm fish paste
• 4 eggs
• 1 stalk spring onion, chopped
• 3 tbsp softened woodears, finely sliced
  
• 1/2 tsp sesame oil
• 1/2 tsp light soya sauce
• dash of pepper

Method

1. Mix minced pork, fish paste, woodears & seasoning well. Set aside.
2. Lightly beat eggs with a pinch of salt. Stir in spring onion.
   
3. Heat a pan with 1 tbsp oil, pour in eggs and cook on low heat till set. Cool slightly.
4. Place pork mixture over omelette. Roll up.
   
5. Steam over boiling water for 20mins till egg roll is cooked through. Cool slightly before cutting into slices.
   

Fried Chicken with Onion & Tomato Sauce

hmm....lots of recipes to update!! some are as old as 2 mths ago!! Have to quickly save them into my blog if not by the time I return from my trip I've forgotten all of them!! counting down to our trip in 1 week time!!

Ingredient

• 3 boneless chicken leg, cut into bite sizes
  
• 1 onion, cut into chunks
• 1 red chilli, deseeded & sliced
• 3 tbsp tomato sauce
• 1 tbsp light soy sauce
• 1 tsp sugar
• 3 tbsp water

Method

1. Marinate chicken with 1/2 tsp salt, 1 tsp sugar, 1 tsp light soy sauce & 2 tbsp cornflour for 30mins.
2. Heat oil in pan, pan-fry chicken over high heat until golden brown. Set aside.
   
3. Remove some oil in pan, add onion & chilli. Stir-fry till onion is softened.
4. Add chicken and seasoning and toss well. Dish up and serve.
   

Yam & Pork Croquettes

mould into cylinder shape..

coat with flour, egg & breadcrumbs, ready to pan-fry....

Ingredient

• 300gm yam, steamed & mashed
• 100gm minced pork
• 60gm carrot, grated
  
• 1 tsp minced garlic
• 2 stalk spring onion, chopped
  
• 1 tsp salt
• 1/2 tsp pepper

for coating :

• 1 egg, lightly beaten
• some plain flour
• some breadcrumbs

Method

1. Mix all ingredients together evenly.
   
2. Lightly grease hand, shape yam mixture into small cylinder shape.
3. Coat yam croquettes with flour, then dip in egg and finally coat with breadcrumbs.
4. Heat some oil in pan, pan-fry yam croquettes at medium low heat until golden brown. Remove from fire and drain well on kitchen paper.
   

醉鸡卷

Ingredient

• 3 boneless whole chicken legs
• 1 tsp salt
• 1 stalk spring onion, cut
• 5 slices ginger
• 5 tbsp brandy

Method

1. Marinate chicken leg with salt for 2 hrs.
2. Roll up chicken leg and tie with cotton strings. Place rolled chicken onto a plate lined with spring onion & ginger.
   
3. Steamed over medium heat for 20mins. Remove and leave to cool.
4. Pour steaming sauce and brandy into a container. place the chicken rolls into the container and immerse them in sauce. Cover and chill overnight.
   
5. Remove strings from chicken rolls. Slice and serve.
   

腐乳排骨

Ingredient

• 500gm pork ribs
• 3 pcs fermented bean curd
• 1/2 cup fermented bean curd sauce
• 1/2 cup chinese wine
• 1.5 tbsp sugar
• 400ml water

Method

1. Blanch pork ribs in boiling water for 1 min. Drain away water.
2. Mash fermented bean curd, place in a pot with all the ingredients and pork ribs. Bring to boil. Lower heat and simmer for 1hour till sauce reduce.
   

腐乳盐酥鸡

Ingredient

• 200gm chicken breast, cubed
• 1 tbsp beaten egg
• 1 pc fermented bean curd
• 1/2 tbsp light soy sauce
• 1/2 tsp sugar
• 1/4 tsp pepper
• 1 tbsp rice wine
• 150gm plain flour
• 25gm tapioca flour
  
• pepper salt for tossing

Method

1. Marinate chicken cubed with egg, fermented bean curd and seasoning for 30mins.
2. Combine plain flour and tapioca flour.
3. Toss in marinated chicken and coat well.
4. Heat some oil in pot, deep fry till chicken cubed is golden brown. Drain well and toss with pepper salt before serving.
   

Spicy & Sweet Drumlets

Ingredient

• 300gm chicken drumlets
• 1 tbsp hua diao jiu
• 1/2 tsp salt

sauce :

• 2 dried chilli, softened and cut into sections
• 200ml water
• 50ml light soy sauce
• 2 tbsp rice wine
• 2 tbsp sugar
• 1 tbsp grated ginger

Method

1. Marinate chicken drumlets with hua diao jiu & salt for 30mins.
2. Deep fry drumlets till golden brown.
3. Bring sauce ingredients to boil. Add drumlets and braised till sauce reduced & thickens.
   

腐乳炒鸡丁

Ingredient

• 300gm chicken breast, diced
• 3 slices ginger
• 2 pieces fermented bean curd, mashed
  
• 1/2 tbsp minced garlic
• 1 green chili, sliced
• 1 red chili, sliced
• 1/2 tbsp sugar
• 1 tbsp chinese wine

Method

1. Marinate diced chicken breast with 2 tsp corn flour, 1/4 tsp salt & 1/2 tsp pepper for 30mins.
2. Add some oil in pan, stir-fry ginger, garlic, fermented bean curd & chili till fragrant.
3. Add marinated chicken and mix evenly.
4. Add in sugar & chinese wine and stir evely. Dish up.
   

五香烤鸡翅

Ingredient

• 10 chicken wings
• 1 tsp salt
• 2 tsp five spice powder
• 3 tbsp sugar
• 1 tsp black pepper
• 2 tbsp hua diao jiu
• 1 tbsp minced garlic
• 1 tbsp ginger juice

Method

1. Mix all ingredient together evenly. Best marinate overnight.
2. Bake in preheated oven at 180 deg cel for 30mins. Serve with lemon wedge.
   

Steamed Tofu with Chicken & Chinese Sausage

Ingredient

• 1 box silken tofu
• 1 chinese sausage
• 150gm chicken breast, diced
• 1 egg, lightly beaten
  
• 1/2 tsp salt
• 1 tsp corn flour
• 2 tsp sesame oil
• 1/2 tsp pepper

Method

1. Scald chinese sausage in hot water for 5mins. Remove thin film and finely diced.
2. Place all ingredient into a deep casserole. Mash tofu and mix all ingredients & seasonings evenly.
3. Steam over medium heat for 20mins.
   

Sang Meen

Crispy Fried Noodles with Seafood....yummylicious! But this dish have to serve immediately after cooking if not the gravy will turn watery!

Recipe adapted from Good Food Mag May 2011
Ingredient

• 2 bundles fresh wonton noodles
• 3 cloves garlic, mincfed
• 1 tbsp chopped ginger
• 300gm seafood (I used prawns, squid & fish cakes)
• 100gm choy sum
• 3 tbsp corn flour + 3 tbsp water
  
• 3 egg whites, lightly beaten

sauce :

• 500ml stock
• 1 tsp sugar
• 1 tsp pepper
• 1 tbsp fish sauce
• 2 tbsp oyster sauce
• 2 tbsp chinese wine

Method

1. Loosen noodles and remove excess flour. Heat some oil in wok, deep fried noodle in batches till golden brown & crisp. Remove and drain on kitchen paper.
2. Add 4 tbsp spoon into a clean wok, stir fry garlic & ginger till fragrant.
3. Add in seafood and stir fry till cooked.
4. Add choy sum and mix evenly till cooked through. Remove all ingredients from wok and set aside.
5. Combine all sauce ingredient in wok and bring to boil. Add cornstarch water. Bring to boil. Stir in egg whites.
6. Add seafood & choy sum and mix evenly. Turn off heat.
   
7. Ladle the mixture onto crispy noodle and serve immediately.
   

Banana & Cheese Cake

In love with stir & bake cakes! Does not need to worry overbeating or underbeating the batter, just stir & fold then send into oven, still giving great delicious tasty cakes :D

Recipe adapted from Kevin Chai's Easy Stir & Bake Cakes
Ingredient
Base Layer

• 160gm cream cheese
• 80gm butter
• 80gm sugar
• 2 eggs, lightly beaten
• 100gm plain flour
• 3/4 tsp baking powder
• 1/2 tsp baking soda

Top Layer

• 80gm butter
• 80gm sugar
• 2 eggs, lightly beaten
• 1/4 tsp salt
• 200gm bananas, mashed
• 80gm plain flour
• 10gm valhorna cocoa powder
• 3/4 tsp baking powder
• 1/2 tsp baking soda

Method

1. Base Layer : Dissolve cream cheese, butter & sugar over a pot of simmering water until smooth. Remove from heat. Stir in beaten eggs.
2. Sift flour, baking powder & baking soda. Fold into cheese mixture.
3. Pour batter into a lined 7" square pan and bake in preheated oven at 160 deg cel for 20mins.
4. Top Layer : Dissolve butter & sugar over a pot of simmering water. Remove from heat. Stir in beaten eggs, salt & mashed bananas.
5. Sift flour, baking powder & baking soda. Fold into egg mixture.
6. Pour batter over cheese layer. Continue to bake for another 30mins. Cool in pan for 10mins before unmoulding. Cool completely on wire rack before slicing.
   

Min Jian Kueh

First time making this 面煎粿, so I halve the recipe and get two 12cm x 15cm size pancakes :D Just nice for me and my son. First bite can feel the slight crispy outer layer and inner is quite chewy. Taste not too bad and I've finished my portion, hopefully I do not eat up my son's one hahaha....

Pan-fried in a 12cm x 15cm pan

Mayonnaise & Pork Floss Filling

Kaya Filling

Recipe adapted from Fiona's Blog

Ingredients (makes two 24cm pancakes)

• 150 g Top Flour
• 10 g Tapioca Flour
• 250 ml Water
• 2 tbsp Sugar
• 1/4 tsp Salt
• 1/2 tsp Alkaline Water
• 1/2 tsp Yeast

Method

1. Mix all ingredients and leave to rise for 2 hours.
2. Lightly oil a flat frying pan. Pour some of the flour mixture into the frying pan and swirl the pan to coat it evenly.
3. Use small fire to cook until the bottom is golden brown; Sprinkle the filling on the pancake and fold it into half.
4. Cut into small pieces to serve.

I'm submitting this recipe to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker

Pork Floss Cake

The first time I ever added pork floss to my cake is that time I failed to roll up my swiss roll. In the end just spread with cream and sprinkle with pork floss, stack up and sliced to serve >.< And yes I love to eat pork floss bread also :D This particular pork floss cake I did today actually incorporate large amount of pork flosss into the cake batter! I actually reduce it from 70gm to 50gm only :D I lazy to whip up buttercream therefore I uses mayonnaise :D

While the cake is baking in the oven, hubby was wondering what am I baking again....cos he smell.....pork hahahaha. Then I told him I was baking a cake not meat...a meat cake?! >.< How does the cake taste? surprisingly good! Hubby cannot help popping the slices into his mouth, and say good good good :D

Ingredient

• 70gm plain flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3 eggs
• 120gm sugar
• 120ml corn oil
  
• 1/4 tsp salt
• 50gm pork floss

Method

1. Sift plain flour, baking powder & baking soda into a mixing bowl.
2. Combine eggs, sugar, corn oil & salt and stir till sugar dissolves.
3. Fold eggs mixture into flour and pork floss until combine.
4. Pour batter into a lined pan and bake in preheated oven at 160 deg cel for 35mins.
5. Cool in pan for 10mins before unmoulding. Cool completely on rack. Spread cake surface with mayonnaise and sprinkle over more pork floss.
   

Kueh Ambon

This is one of my favourite nonya kueh! Kueh Ambon!! Never thought I will make this one day :D The recipe looks simple to me, no complicated or tedious steps, only part that it mention using frozen yeast which I change to instant yeast instead. And I 1/2 the recipe (below is the full recipe) to test out in case I flop it hehehe...in the end it managed to turn out GOOD! soft & chewy and taste exactly as those commercially sold :D

Before testing out this recipe, I actually google on web-site to find out other variations. Some recipes actually uses butter and fully egg yolks, but then no pictures or feedback whether the kueh is good. So in the end I stick to this recipe in one of my collection books.

this is the honey-comb texture I'm expecting :D

peek-a-boo!! bubbles forming after fermenting for 2hrs :D...continue to ferment for another 3hrs

after fermenting for 5hrs, add in balance coconut syrup...ready to put into oven

Ingredient (makes 24 small cakes using medium muffin cups)
(A)

• 200 sugar
• 220ml fresh coconut water
  
• 3 pandan leaves, cut into short strips

(B)

• 300ml thick coconut milk
• 3 pandan leaves, cut into short strips
• pinch of salt

(C)

• 1.5 tsp instant yeast
• 2 tsp sugar
• 2 tbsp warm water
• 2 tbsp plain flour

(D)

• 6 egg yolks
• 4 egg whites
• 1 tsp vanilla essence
• 50gm sugar
• few drops yellow colouring (optional)
  
• 140gm tapioca flour

Method

1. Boil (A) in saucepan till liquid reduce to 230ml. Leave to cool.
2. Bring (B) to boil. Remove pandan leaves. Leave to cool.
3. Combine (C) to become paste. Set aside.
4. In a mixing, whisk egg yolks, egg whites, vanilla essence, colouring & sugar till sugar is well dissolved.
5. Mix in tapioca flour, add in 115ml of (A), whole of (B) and yeast mixture. Mix well till lump free. Cover with damp cloth and rest for 5hrs.
6. Stir in remaining 115ml coconut syrup and mix well.
   
7. Grease two 8" shallow round pan (I suggest to line the base also for ease of removing). Pour batter in pan and bake in preheated oven at 180 deg cel for 25-30mins (check in between time to prevent burning, as this is a rough guide as the original recipe suggest to cook over fire?! ) until golden brown. (I use medium muffin cup, greased & 1/2 filled with batter and bake for 20mins)
8. Leave the cake to cool before unmoulding.
   

I'm submitting this recipe to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker

白糖糕

First time trying out this recipe and not sure what to expect, will it be successful? dun think so much, I just go ahead with it after studying the recipe :P After mixing all the ingredients, it becomes a bowl of rice liquid! Thought it would be a soft dough. Again just proceed to steam the pan of 'liquid' after resting it for 6hrs :D Curious to see how it turns out like, I open the cover after steaming for 25mins and see that it has risen and cooked!

Quite satisfy with the texture, it does feel 'don-in don-in' when I cut into slices :D Leftover can be chilled in fridge, just re-steam slightly to serve again.

Ingredient

• 300gm rice flour
• 200ml water

• 200gm sugar
• 250ml warm water
• 1 tsp instant yeast

Method

1. Using a wooden spoon, combine rice flour with 200ml water and mix into a soft dough.
2. Dissolve yeast into warm water. Stir in sugar.
3. Pour yeast mixture into method (1). Stir evenly. Strain mixture.
4. Cover bowl with a damp cloth and rest for 6 hours.
5. Grease a 8" / 9" square pan and line with plastic sheet, grease again. Stir mixture and pour into pan and steam over medium heat for 30mins. Cool completely before unmoulding and slice.

I'm submitting this recipe to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker

香煎木薯糕

This looks familiar to you? :D If u ever visit a local pasar malam you will sure come across a stall selling this kueh :D Very simple treats to make just like making normal pancakes. I did not drain away the liquid after grating the tapioca, maybe I should? The batter seems quite runny, and it spread a little when I drop the batter onto the greased pan. But it does not affect the chewy texture after cooking. While frying the cake, I just use a spatula to gather the batter to form a round shape*, it actually form shape very quickly as the tapioca is very starchy.

Ingredient (approx 10 pcs)

• 300gm finely grated tapioca, drained off excess liquid
  
• 100ml coconut milk
• 1 tbsp pandan juice
• 100gm sugar
• 1 tbsp corn flour
• 30gm melted butter
• 1/2 tsp vanilla essence
• 1 tsp pandan paste

Method

1. Combine all ingredient and mix well.
2. Lightly grease a non-stick pan. Scoop batter into heated pan.
3. *Pan-fry till both sides are crispy and golden. Drain well on greaseproof paper.

I'm submitting this recipe to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker

双色珍珠糕

Love the vibrant colour of this Kuih Sago! :D Instead of using normal food colouring, I substitute with strawberry paste & pandan paste :D

Kuih Sago with a twist! Twin Colour Pearl Cake

Ingredient

• 300gm sago
• 200gm sugar
• 600ml water
• 2 tbsp pandan juice
• 1 tsp pandan paste
• 1 tsp strawberry paste
• 100gm grated coconut + extra for serving
  
• 50gm gula melaka, chopped
• 1/4 tsp salt

Method

1. Grease a 7" square pan and lined with plastic sheet. Grease lightly again. Set aside.
2. Boil sugar & water in a medium pot. Add in sago can cook till semi-transparent, stirring frequently. (liquid will all be absorbed by the sago and the mixture will be thick)
   
3. Scoop 2 tbsp of the cooked sago and set aside. Divide the remaining into 2 portions.
4. Mix one portion with strawberry paste and the other portion with pandan juice & pandan paste.
5. Pour the red mixture into the pan and steam for 15mins.
6. Combine grated coconut, gula melaka & 2 tbsp reserved sago and spread over step (5).
7. Pour green sago mixture over and continue to steam for another 25mins.
8. Cool completely before unmoulding.
9. Smear a knife with oil (to prevent sticking) and cut kueh into slices. Coat with extra grated coconut and serve.

I'm submitting this recipe to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by Small Small Baker

Sago & Sweet Potato Kueh

Seldom make kueh as it usually contains a lot of coconut milk (which perish very fast if did not consume immediately) and glutinous rice (kids cannot consume too much as it is difficult for them to digest), unlike cakes which can be kept in fridge for a couple of days :) To support our AB #12, I chosen this Sago & Sweet Potato Kueh recipe to try out :D No glutinous rice needed and minimal coconut milk used :D

Recipe adapted from "Aromas of Kuihs" by Amy Wong
Ingredient (7" x 7")
(A)

• 200gm sweet potato, steamed & mashed

(B)

• 60gm rice flour
• 50gm tapioca flour
• 20gm flour
• 130ml thick coconut milk

(C)

• 60gm sugar
• 200ml water
• 1/4 tsp salt

(D)

• 100gm sago
• 100gm grated coconut
• 1/4 tsp salt
• 60gm sugar

(E)

• red/green/yellow food colouring

Method

1. Mix ingredient B in a bowl.
2. Bring ingredient C to boil. Pour into the flour mixture.
3. Add in mashed sweet potato and mix well. (Filter to remove lumps)
4. Line a 7" square pan with plastic sheet (for ease of unmoulding). Pour batter into the pan and steam for 10mins.
   
5. Boil a pot of water. Add in sago and cook till semi-transparent. Drain well. Quickly stir into ingredient C while still hot. Scoop out 2 tbsp of the mixture. Spread the remaining sago mixture onto the sweet potato cake.
   
6. Divide the 2 tbsp reserved sago and mix with colourings. Place them randomly over sago mixture and steam for another 25mins.
7. Cool completely before unmoulding and slice to serve.
   

I'm submitting this recipe to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by Small Small Baker

Carrot & Pineapple Cake

Another month's time will be my boy 5th birthday! This year I will let him celebrate with his classmate as we will be away for whole of November :D I ask my boy what cake he wants and he told he do not want chocolate cake >.< So I chose a simple cake recipe and test out for its taste and texture.

trial bake in a cupcases with cream cheese frosting & edible pooh bear image

a 4" round cake with cream cheese frosting, given this cake to a friend :D

Ingredient (12 cupcakes & 4" round cake)

• 300gm plain flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 250gm bananas, before peeling (mashed)
  
• 120gm light brown sugar
• 3 eggs, lightly beaten
• 175ml corn oil
• 175gm carrot, before peeling (grated)
• 2 pineapple rings, chopped
• 50gm walnut (I omit this)

Cheese Frosting :

• 200gm cream cheese
• 50gm butter
• 75gm icing sugar, sift5d
• 4 tsp lemon juice

Method

1. Sift flour, baking powder, baking soda and salt in a large bowl. Make a well in the centre.
2. Add bananas, sugar, eggs & corn oil. Stir with a wooden spoon till combine.
3. Fold in carrots, pineapples & walnuts.
4. Pour batter into a lined 9" round pan and bake in preheated oven at 160 deg cel for 1 hr or until a skewer inserted comes out clean. Cool in pan for 10mins before unmoulding and turn out on a wire rack to cool completely before icing.
5. Beat cream cheese, butter & icing sugar till smooth. Beat in lemon juice to get a smooth & spreadable mixture. Frost cake as desired.