Category Archives: Uncategorized

baking, Uncategorized

Bacon & Pineapple Burger

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It just came to me when I was preparing for making burgers at home. Since bacon and pineapple are a good match on pizza, so I wondered how will it go if I put them in burger. It turned out not bad.

For the burger bun:

Black Sesame Round Bun And Mini-burger 

Pineapple slices are from canned ones. Drain them first.

Heat a pan on the stove. Fry bacon till crispy.

Then fry pineapple slices a bit.

Cut burger bun into halves. Place bacon slices on it. Then one pineapple slice. After that is cheese. And again bacon and pineapple slice.

You can serve it with salad and potato wedges.

Potato Wedges & Steak

My husband thought it’s very special. But he loved it after tried it.

Prawn, Quick recipe, Uncategorized

Cheesy Butter Giant Prawn

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1. Clean the scampi and cut in the middle of the belly.

2. Sprinkle salt and black pepper and let them stay for a while.

3. Heat a pan on stove. Add in 1 tablespoon oil. When it’s smoke hot. Put the scampi in.

4. Fry scampi till the shell turn pink.

5. Cut in 20 g butter and 3 minced garlic cloves. Sauté till aromatic.

6. Pour in 1/2 cup hot water. Cover the pan with lid and let the scampi simmer for 5 mins.

7. Take the scampi out in a plate. Add 1 pieces of cheese ( yes, I used the type for sandwiches and hamburgers). Turn to low heat. Keep stirring and reduce sauce to condensed.

8. Pour sauce over scampi. Garnish with parsley.

I have to say the sauce is perfect for bread.

Chicken, Uncategorized

Red Wine Braised Chicken

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This dish needs overnight marinating time. So please prepare one day before you cook it.

Here I used chicken drumsticks.

1. Prepare marinade. In a pot, pour in red wine ( I used about 1/3 bottle, that’s all I have). Turn on the stove and heat it. At the same time, chop one onion, 1 stalk celery and 1 carrot. Put all the vegetables, 3 cloves garlic, cloves and bay leaves in wine. Simmer till reduce to 1/2. Off the heat. Discard the vegetables. Put chicken in a container or a bag. Pour the marinade in. Give Chicken a bit massage and cover with lid. In the fridge for overnight.

2. The next day. Take the chicken out. Chicken will turn dark purple. Season them with salt and pepper. Then dust them with flour.

3. Heat a little olive oil in the pan. Fry chopped onion (big chunk) and mushroom till aromatic. Then set them aside.

4. Fry bacon bits in the same pan. And sear bacon to let the oil out. Take the bacon out and leave the oil.

5. If the bacon oil is too little, you can add some extra olive oil. Next step is to fry flour-covered chicken. Don’t stir them till a nice golden brown layer formed. Make sure the outside flour layer is hard and crispy.

6. Add all the mushroom, onion and bacon back to chicken. Also add in bay leaves. Pour the red wine marinade into the pan. And one small box of stock with 2 or 3 tablespoon tomato paste.

7. Turn to low heat. Cover the lid and let it simmer for 1-1.5 hrs.

Look at the bright color. The chicken is very tender. Mushrooms are very juicy. It’s perfect to go with bread or pasta.

Chinese, Uncategorized

Fried Stuffed Lotus Root

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It’s a very common dish during Chinese New Year. I still remember my mom used to make a lot of them before CNY, and they can be preserved for a long time and also can be cooked into many dishes. Its Chinese name is 藕盒 （ǒu hé）. 藕means lotus root. 盒means box. The name quite describes the appearance of this dish.

It’s my third CNY in Singapore. Staying away from hometown is really cruel especially during Chinese festivals. I decided to try this dish to help reduce my nostalgia.

1. Prepare the filling. Minced pork is a great choice. Mix minced pork with chopped ginger, and chopped spring onion. Then season with salt, black pepper, light soy sauce, dark soy sauce, sugar and sesame oil.

2. Prepare the lotus root. Peel and remove two ends. Cut into slices for about 3 mm. First cut should not be completed, second one is. Then the two slices will be connected and not fall apart.

3. Stuff lotus root with minced pork filling.

4. Prepare batter. 1/2 cup flour, 1/2 cup corn starch and 1 egg. Use chopsticks to stir them and pour into water at the same time. Stop when the batter can form a drop from chopsticks.

5. Deep fry them till golden brown. To make sure everything will be cooked. Turn to medium-low heat and fry longer.

Chinese, Ribs, Uncategorized

Braised Ribs with Potato & Long Beans

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1. Rinse ribs under water. Then put them in a pot, pour in enough water that covers all ribs. Turn to high heat and bring to boil. Turn off the heat when ribs turn white. Rinse ribs in cold water and drain.

2. Heat a little oil in the pan. Add in chopped garlic, ginger & dried red chili. Sauté till aromatic. Add drained ribs in. Fry ribs till a bit golden brown.

3. Add in 1 1/2 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp cooking wine, and 1 1/2 tsp sugar. Stir fry a bit. Pour in hot water covers ribs. Put on the lid and simmer with low heat for 20-30 mins or till water reduces half.

4. Add in potato cubes. Simmer for 10 mins. Then put in long beans. Simmer for another 8-10 mins.

5. Remove the lid. Turn to high heat and reduce the sauce.

Serve hot.

Quick recipe, Uncategorized

Fried Creamy Custard

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It’s a very popular dessert in China. I remember I had it when I was very little. Crispy outside, creamy and soft inside.

Ingredients:

Milk 250g

Corn starch 30g

Sugar 25g

Put all these three ingredients in a sauce pan. Heat it and bring to boil. Turn to low heat. Keep stirring and it will become more and more condensed. When there is no flowing milk and bubbles start to come out, turn off the heat.

Prepare a container, line it with plastic wrap. Pour the custard inside. Flatten the surface with a spoon.

Cover the container with a lid and put into fridge.

When the custard is ready, it will be as firm as tofu. Cut it into shapes you like, cubes or long strips. Sprinkle flour over them. Make them evenly be coated with flour. Then dip in the egg and bread crumbs. Deep fry till golden brown.

Inside is soft like silky tofu. But it’s sweet, so it also tastes like ice cream.

It’s the first time for my husband to try it, he loves it very much.

Uncategorized

Mutton Stew

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1. Heat a little oil in a deep pot. Put mutton chunk into it. Stir fry till golden brown.

2. Add in chopped onion. Stir till aromatic.

3. Season with salt and pepper. Also add in a little cumin seed, bay leaves, and paprika powder. Fry a bit.

4. Put in peeled and chopped tomatoes ( 2 medium ones) and 2 tablespoon tomato sauce.

5. Pour in stock covers all ingredients.

6. Slow cook for 1 hour.


If you like vermicelli like I do, you can also add some like I did.


The soup is already sticky and the mutton is soft.

baking, chocolate, Cookie, Uncategorized

White Chocolate Cranberry Cookies

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The original recipe:

http://naturallyella.com/2010/02/08/white-chocolate-cranberry-cookies-and-a-great-weekend/

I changed it a bit.

Butter 170g

1 cup dark brown sugar ( you can also use light brown sugar)

1/4 cup white sugar

1/4 tsp vanilla

3/4 tsp baking soda

1/4 tsp baking powder

1/2 tsp salt

1 egg

2 1/4 cup flour

2 cup white chocolate

1 cup dried cranberries

1. Preheat oven to 190 degree C.

2. Cream butter with brown sugar & white sugar till light and fluffy.

3. Add in vanilla, baking powder, salt, baking powder and egg one after another.

4. Add in flour. Mix till just combine.

5. Fold in white chocolate chips and dried cranberries.

6. Place small dough balls on baking tray and bake for 12 mins.

Cookies are soft and white chocolate melted. Actually, I already reduced sugar. But these cookies are still a little too sweet for me. So if you don’t want them to be very sweet, you can also use less sugar.

salmon, Uncategorized

Plum Sauce & Garlic Salmon

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This is my first try on salmon with plum sauce. It turns out not bad.

1. Prepare a salmon fillet around 400 g. I cut it into medium pieces.

2. Sprinkle a little salt and black pepper over it. Only a little salt is needed, because it will be marinated for a while.

3. For marinade:

4 tbsp plum sauce, 1 tablespoon light soy sauce, 3 minced garlic cloves and 1 tsp minced ginger.

4. Place salmon in a zip bag. Pour the marinade into it. Let salmon rest for 20-30 mins and have a good soak in the sauce.

Preheat oven to 200 degree C.

Put salmon on the baking pan. Spread sauce with garlic on salmon. Bake for 20 mins.

Very juicy and tender.

https://flic.kr/p/Gm7vNo

duck, Uncategorized

Oven Roasted Orange Duck Leg

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My husband loves roasted duck. I used to make roasted duck leg in this way:

Roasted Duck Leg

But this time I want to try something different. It’s Chinese New Year, which means there are so many mandarin oranges. So i just have that thought, using oranges to cook roasted duck leg.

First, make the marinade:

  • Juice of a medium orange
  • 1/2 tsp lemon juice
  • 2 tsp honey

Mix them well.

Sprinkle a little salt and black pepper over duck leg. To make duck more tasty, I poked it with toothpicks. But I didn’t poke skin just want to keep skin complete and looks great after cooking.

Cut the duck leg at the point like one finger below the joint. So when it’s baked, it will shrink and expose the bone. Put duck leg in a zip bag. Pour the marinade in. And let duck stay in fridge for overnight.

When you are ready to cook, first preheat oven to 170 degree C. Take the duck out and drain. Don’t discard the marinade, it would be used to make sauce. Wipe the skin with kitchen towel. In a small bowl, mix 1/2 tsp honey, 1/2 tsp vinegar and 1/2 tsp water. Brush it over the duck skin. After it got dried, brush again. Repeat for like 2 or 3 times. Put the duck leg into over and roast for 40 mins.

Pour the marinade into sauce pan. Add in 1 tablespoon water. Heat with low heat and keep stirring till condensed.

Spread orange sauce in a plate, put the roasted duck leg over it. You can also garnish the dish with orange peel. But remember to remove the white part first.

My husband loved it very much.

https://flic.kr/p/23waCRS

  • Cut duck leg at one finger below the joint. Poke duck with toothpicks for severest times. Marinate duck leg with 1 fresh orange juice, 1/2 tsp lemon juice and 2 tsp honey for overnight.

  • Preheat oven to 170 degree C. Mix 1/2 tsp water, 1/2 tsp honey, and 1/2 tsp vinegar in a small bowl. Brush duck skin with it for 2-3 times. Brushing should Wait till it’s dry. Roast duck leg for 40 mins.

  • Heat marinade in a sauce pan. Add in 1 tablespoon water. Keep stirring till condensed.

  • Serve the duck with sauce