Category Archives: Uncategorized

Pork, Uncategorized

Sweet and Sour Pork Chop

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1, Season pork chop with salt and black pepper.

2, Dust pork chop with potato starch. A thin starch layer is enough.

3, Heat a pan, add in oil. Fry pork chop till both sides turn golden brown. And put them aside.

4, Use the same pan, add in a bit extra oil. Fry chopped garlic till aromatic.

5, Add in sweet and sour sauce, I used Lee Kum Kee sweet and sour sauce and 1/4 cup water. Stir evenly.

6, Put pork chop back in the pan. Simmer with low heat for 5 mins. Flip once or two times while cooking.

And ready to serve.

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baking, pizza, tomato, Uncategorized

Pizza with Homemade Pizza Sauce

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1, In a big bowl, add in flour, yeast, and a bit olive oil. Water in, stir and knead to make a dough. Cover it with a towel and let it rise.

2, Prepare 2 big rotten tomatoes. Cut a cross at the bottom. Put them in a bowl and add in hot water. Let them soak for 2 mins and it will be more easily to peel them.

3, Cut tomatoes into small dices.

4, Heat a pan, add in olive oil.

5, Fry chopped garlic and onion till aromatic.

6, Add tomato dices in, sprinkle salt, black pepper and mixed herbs. Stir fry a bit.

7, Also add in 1 tbs tomato sauce.

8, Turn to low heat and let it simmer till tomatoes are fully cooked.

9, Press the tomato with spatula gently.

10, Keep heating with low heat and let the sauce to reduce till thickened.

11, Preheat oven with 220 degree C.

12, Press the dough into a big flat disc. Brush it with sauce evenly. Sprinkle cheese all over it.

13, Dough into the oven for 10-13 mins.

Cake, Chinese, Fruits, Pancake, Uncategorized

Persimmon Pancake

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Autumn is persimmon season, yet I haven’t tried persimmon before. Last Sunday when my husband and I were shopping in a Chinese supermarket, we found persimmons on the shelf. My husband was also very curious about them. So we bought 1 box of persimmons.

Persimmons taste very sweet but also with a bit astringent. So I was thinking maybe I could use them to make something sweet but at the same time to reduce the astringent taste.

1, Choose soft persimmons. As a Chinese saying goes “挑软柿子捏” which means to pick the soft persimmons as they are rotten and sweeter. But now in Chinese soft persimmon means someone who is a pushover.

2, Put persimmons in a bowl, pour hot water over them. This is to make the peeling process easier.

3, Remove the stem and peel and put persimmons in blender to blend them into paste.

4, In a big bowl, add in persimmon paste. Stir evenly.

5, Add in flour. Keep stirring while adding flour until it can be kneaded into a dough. I actually add in some sticky rice flour, so the ratio is close to sticky rice flour: plain flour= 1:3. No water is needed. I didn’t add in any sugar either, cos the persimmons are sweet enough. As I was going to use red bean paste as the filling, so I didn’t want my pancakes to be too sweet.

6, Let the dough rest for 20 mins. And then divide it into small doughs. My small doughs are about 60-70g, and the red bean paste filling for each one is about 40g.

7, Make dough flat and put the filling in the center. Wrap it up and roll into round shape. Press gentlely.

8, Heat a pan, brush it with oil. Fry the flat dough till both sides turn golden brown.

Beef, Pasta, Uncategorized

Beef Pasta

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1， cut beef into small cubes, or you can just use beef cubes.

2, heat a pan, drizzle in oil. Fry beef till slightly golden brown.

3, add in chopped garlic and stir fry till aromatic.

4, add in 1 1/2 tbsp light soy sauce, 1/2 tbsp dark soy sauce, 2 tbsp sugar, 1 tbsp tomato sauce, bayleaves, salt, black pepper and pour into stock covers all ingredients.

5, into high pressure cooker for 15 mins. (cook the pasta at the same time).

6, heat the pan. Cut in 2 tbsp butter. When butter melts, add in 1 1/2 tbsp flour. Quickly mix them.

7, Pour the beef stock into the pan, stir gently. Bring to boil.

8, Add in beef cubes and reduce the sauce.

9, Add in pasta. Season with salt and herbs. Mix everything together and let pasta fully absorb the flavour of beef stock.

baking, Cookie, Uncategorized

Ground Peanut Cookies

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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.

Uncategorized, Vegetables

Tuna & Vegetable Kimpab (Korean dried seaweed rice roll)

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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.

Quick recipe, Uncategorized

Steamed Squid & Glass Noodles

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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.

Quick recipe, Uncategorized

Muah Chee 麻糍

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Ingredients:

Glutinous rice flour 135g

tapioca flour 2 tbsp

water 220 ml

oil 2 tbsp

1, Mix everything in a big bowl. Whisk till very smooth.

2, pour the batter into a pan. Turn to low heat. Keep stirring, kneading and pressing for about 4 mins.

3, It will become a dough.

In another bowl, mix 50g ground peanut and 40g white sugar. Mix well.

Add Muah Chee dough into the ground peanut. Cut into small pieces and roll them to be covered with ground peanut.

 

Chinese, Uncategorized

青团 Qing Tuan (Sweet Green Rice Ball)

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I love Qing Tuan. But I don’t know where to buy them in Singapore. I decided to make them by myself. Yet, another problem is I don’t know where to get 艾草 Ai Cao (Artemisia argyi, commonly known as silvery wormwood or Chinese mugwort). It’s one of the main ingredients to make the dough. So  I have to replace it with pandan, which is very common here in Singapore.

But the color is not as green as Ai Cao. I guess spinach would be a better choice.

Ingredients:

glutinous rice flour  180g

rice flour 20g

pandan leaves 20

water 1 cup

oil 10g

red bean paste 200g

1, In a big bowl, mix glutinous rice flour and rice flour.

2, Cut pandan leaves into small pieces. Put them into the blender with water and blend. Drain the water. Only keep 140g of the green water.

3, Heat green water in a pot. Turn off the heat when it’s about to boil.

4, Pour the hot green water into the flour mixture while stirring. Add in oil.

5, Knead it into a big dough ball.

6, Divide dough ball into smaller ones with each about 35g. Divide red bean paste into 10 smaller balls with 20g each.

7, Press the small dough balls into a thin and flat disc. Place the red bean paste into middle. And gently wrap it up.

8, Better put parchment paper under the Qing Tuan. And steam over hot water for 12 mins.

I really really love those green rice balls. Very delicious.

Quick recipe, Uncategorized

Homemade Simple Chedol

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I was planning to make Chedol all by myself. Yet I couldn’t find mung bean flour at the supermarket. So I just bought the packed green pandan part, which made it a lot easier for me to prepare this famous dessert in Singapore & Malaysia.

Above are the main ingredients needed: coconut milk, cooked red kidney beans, green pandan part, gula malaka syrup.

Coconut milk: 200ml coconut & 1 pinch salt in a pot. Heat it and stir at the same time. Just turn off the heat when the coconut starts to bubble up. Cool Down.

Gula malaka syrup: 100g gula malaka, 50g water, 1 pinch salt. Put them in a pot. Heat it till gula malaka completely dissolved. Cool down.

Add ice cubes into a blender. and grind the ice.

In a bowl, Add in ice, coconut milk, green pandan part, red beans and top up with syrup.