All posts by chinesetuition88

Ground Peanut Cookies

Ingredients:

1/2 cup butter

1/2 cup white sugar

1 egg

1/2 tsp vanilla

1 cup flour

1/2 tsp baking soda

1/4 tsp salt

1/4 cup chopped walnut

200g ground peanut

Preheat oven to 180 degree C.

1, Cream butter with sugar till light and creamy.

2, Beat in egg and stir in vanilla.

3, Add in flour, salt and baking soda. Mix till just combined.

4, Add in ground peanut and chopped walnut. You can adjust walnut and ground peanut according to your preference. I used the ground peanut bought from local supermarket. It already contains sugar and some white sesame, so You can add more sugar if you are using plain ground peanut.

5. I put the dough covered into fridge for about 30 mins before baking.

6, Divide dough into smaller ones and arrange on baking tray.

7, Into the oven and bake for 12-15 mins.

Ribs, Lotus root, Black Beans and Red Dates Soup

Pressure cooker really makes my cooking easier, especially in making soup.

  1. Put all the ribs in a deep pot. Add in enough water. Bring to boil and cook for about 5 mins.
  2. Take all the ribs out and rinse under water to wash off all the dirt.
  3. Put ribs, lotus root chunks, black beans, red dates into pressure cooker.
  4. Pour in enough water covers all ingredients.
  5. Press soup button.
  6. Just 20 mins, the soup is done.
  7. Season with salt.

Very nice soup.

Black Pepper Sauced Chicken

1, Cut chicken at the chest middle bone. My chicken is about 800g.

2, Spread salt over both sides of the chicken.

3, Put chicken on the baking pan with skin side up. Put into the oven and turn to 170 degree C. Roast for 50mins.

4, Prepare sauce: 2 tbsp black pepper sauce, 1 tbsp tomato sauce, 1 tbsp sugar, 1 tbsp honey and 1 tbsp water.

5, Brush the chicken skin with sauce. Turn to 200 degree C. Roast for 10 mins.

6, Brush sauce again and roast for another 10 mins.

Very simple and yummy.

Tuna & Vegetable Kimpab (Korean dried seaweed rice roll)

1, Blanch spinach in water for about 30 secs. Drain them and squzze the water out.

2, Stir fry carrot strips till a bit soft.

3, Put cooked rice in a big bowl, season with a little salt and sesame oil.

4, Put bamboo sheet at the bottom layer. Then dried seaweed over it. Rice on the bottom, and arrange carrot, green spinach and canned tuna over rice. Remember to leave 1/4 space of seaweed blank with no rice.

5, Roll it and squeeze hard at the same time till roll to the end.

6, Cut the roll into slices.

Super simple and yummy.

Beef Hor Fun

1,cut beef (200g) into slices. marinate with 1/4 tsp baking soda, 1 tsp oil, 1 tsp light soy sauce, 1 tbsp oyster sauce, 1/2 tsp black pepper powder, 1 tbsp corn flour and 3 tbsp water.

2, prepare vegetables: 2 stalk spring onion into about 5 cm piece, Cai Sim 100g (separate the leaf and stem), a small onion into slices, wash bean sprout about 150g and drain.

3, heat a pan, add in 2 tbsp oil. Add in beef. Stir fry with medium high heat and stir fry till no pinkish. Set aside for later use.

4, use the same pan to stir fry hor fun. Add in 2 tbsp light soy sauce, 1 tbsp vinegar, and 2 tsp dark soy sauce. Stir fry evenly and hor fun will become dark in color.

5, heat the pan again, add in a little bit more oil. Stir fry ginger slices and 3 chopped garlic till aromatic.

6, add in onion, and cai sim stems. Stir fry for 1 min.

7, Sprinkle 1/2 tsp salt. Add in cai sim leaves. Stir fry evenly for another minute.

8, add in beef. stir fry evenly.

9, Add in 1 tsp dark soy sauce, and bean sprouts. Stir fry for 2 mins.

10, add in hor fun. Stir fry evenly for 2-3 mins. Sprinkle spring onion and stir fry a bit.

Steamed Squid & Glass Noodles

1, Wash quid and remove the intestines. Cut into slices.

2, Soak glass noodles in water till soft. Drain them, add in 1 tbsp light soy sauce and mix well.

3. Chop 3 cloves of garlic. Heat a pan with a little oil in. Add in garlic, stir fry till aromatic. Add in 2 tsp light soy sauce, 1/2 tsp salt, 1/2 tsp sugar. Mix well.

4. In a plate, arrange glass noodles at the bottom layer. Squid over glass noodles. And pour the sauce over them.

5. In hot water, steam for 8 mins.

6. Garnish with some chopped spring onion.

Homemade Chicken Satay

I used 3 big whole chicken breasts, You can also choose boneless chicken leg.

Cut Chicken into small pieces. Actually I cut them into kind of big chunks. 🙂

Marinade:

12 shallots

7 cloves of garlic

2 lemon grass

1 medium piece of ginger

2 tsp turmeric powder

1 tsp cumin powder

1 tsp fennel powder

1 tbsp tamarind paste

2 tbsp sugar

2 tsp salt

2 tbsp oil

Bland all the ingredients above into smooth paste. Put chicken into a bag or a big bowl. add in marinade and marinate for over night.

Brushing sauce: 2 tbsp coconut milk + 2 tbsp honey + 2 tbsp oil

Preheat oven to 200 Degree C.

Put chicken onto skewers. Lay them in baking tray. Brush them with honey coconut mixture. Into the oven for 13 mins (my chicken pieces are very big, you can reduce the time according to the size of the meat.). Take them out, flip the skewers. And brush the coconut sauce again. Turn up the heat to 220 Degree C. Into the oven and roast for another 10 mins.

Dipping peanut chili sauce:

8 shallots

5 cloves of garlic

1 lemon grass

1 medium piece of ginger

3 tbsp chili paste

2 tbsp belacan

Blend them into paste.

Heat a pan, add in 1 tbsp oil. When oil is hot, add in chili paste mixture. Stir fry till aromatic. Add in 1 cup water, 2 tbsp tamarind juice, 6 tbsp sugar, 1 tsp salt and 1 cup ground peanut. Bring to boil and simmer to reduce the sauce.

Serve the chicken with peanut chili sauce, cucumber and onion.

Tapioca Kueh (木薯糕)

I was very curious about tapioca, cos I have never met this vegetable? in my hometown. And am also very curious about this tapioca cake.

Ingredients:

tapioca 1 kg (I bought 1 pack from supermarket, already peeled)

Tapioca flour 4 tbsp

salt 1 pinch

sugar 200g

eggs 2

coconut milk 400 ml

 

1, Cut tapioca into long strips and remove the hard core in the center.

2, Grate them into shreds.

3, Put all tapioca shreds into a very big bowl.

4, Stir in sugar and salt. Mix well.

5, Beat in eggs, completely combine them together.

6, Add in coconut milk and stir evenly.

7, Preheat oven to 200 degree C

8, Pour all the tapioca batter into a baking tray.

9, Into the oven and bake for 1 hour, or till the surface becomes golden brown.

10, Let it cool down and cut into squares.

Coconut Cake

Ingredients:

unsalted butter 100g

sugar 100g

eggs 2

vanilla oil 1/2 tsp

flour 100g

baking powder 1/2 tsp

coconut flakes 40g

milk 20ml

1, Preheat oven to 180 degree C.

2, Cream butter with sugar till light.

3, Beat in eggs, one after another. Mix well before adding the next one.

4, Blend in vanilla oil.

5, Add in flour and baking soda. Blend till just combine.

6, Fold in coconut flakes and add in milk. Mix well.

7, Pour the batter into the greased baking pan.

8, Spread some coconut flakes over the top.

9, Into the oven and bake for 30- 35 mins.

Remember to check with toothpick.

Chocolate Chip & Peanut Cookies

Ingredients:

unsalted butter 1/2 cup

white sugar 3/4 cup (if you want the color to be darker, you can also replace half with brown sugar)

egg 1

vanilla 1 tsp

flour  1 & 1/4  cup

baking soda 1/2 tsp

salt 1 pinch

chocolate chips  1 & 1/2 cup

grate peanut 1 cup (I bought from supermarket, already chopped and toasted)

 

  1. Cream butter with sugar till light.
  2. Beat in egg.
  3. Add in vanilla. Give it a good stir.
  4. Sieve in flour, baking soda and salt. Combine till just blended.
  5. Add in chocolate chips and peanut. Stir well.
  6. Scoop 1 tbsp dough and make a dough ball. Place them on the tray. And put into fridge for about 40 mins.
  7. Preheat oven to 180 Degree C, and bake for 12-15mins. Just keep an eye on the oven. When the edge of cookie turns golden, that’s the sign of being done.