Tag Archives: cooking

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.

Cereal Prawns (麦片虾)

Both my husband and I love this dish very much.

Ingredients:

large prawns 8

1/2 beaten egg

1 tbsp flour

1 tbsp corn starch

1/2 tsp salt

curry leaves 20-30

red chili 3 (cut into rings)

cereal 1 cup

milk powder 1 tbsp

sugar 1 tbsp

salt 1 tsp

butter 1 tbsp

oil 1 tbsp

1, Clean prawns. Put them in a big bowl. Add in half beaten egg, flour, 1/2 tsp salt, corn starch. Mix well.

2, Deep fry prawns till golden color and crispy.

3, In a small bowl, mix cereal, milk powder, sugar and salt.

4, Heat a pan. Add in butter and oil. When butter melts, add in curry leaves and red chili. Stir fry till sromatic.

5, Add in cereal mixture. Stir fry till slightly golden color.

6, Add in fried prawn. Stir fry evenly.

Prawn Paste Chicken (虾酱鸡)

Ingredients:

small chicken drumsticks 12-14

Prawn paste 2 tbsp

White pepper powder 1/2 tsp

Oyster sauce 1 tbsp

Chinese cooking wine 2 tbsp

Sesame oil 1 Tbsp

Sugar 1 tbsp

Flour 5 tbsp

Potato starch 5 tbsp

Baking powder 1/4 tsp

1 beaten egg

Water 50ml

Oil for frying

1, put all the chicken drumsticks into a big bowl, add in prawn paste, sesame oil, white pepper powder, oyster sauce, Chinese cooking wine, and sugar. Mix well, marinate for at least 3 hrs.

2, in a bowl, mix flour, starch, baking soda.

3, add in 1 beaten egg and water. Stir well till smooth.

4, heat enough oil in a deep pot. Test the oil temperature by dropping in a very tiny chunk of batter. If the batter flows up immediately, it means the temperature is ok.

5, dip chicken into the batter and fry till golden brown.

Hokkien Prawn Noodle (福建虾面)

I didn’t add thin bee hoon, as I didn’t have any at home.

  1. Separate prawn sell, head and meat. Heat a pan, add in 1 tsp oil. Stir fry 3 chopped cloves of garlic and 1 chopped shallot. Add in prawn head and shell. Stir fry till red. Pour in 1 L water and add in pork ribs. Also add in 2 tsp white pepper, 1 tbsp light soy sauce, 1 tbsp fish sauce and 10g rock sugar. I used pressure cooker to cook them for 20mins. Drain the soup, then the broth is ready.
  2. Add 200g pork into a pot, add in enough water, add in 2 ginger slices and boil for 15 mins. Cool down and cut into slices.
  3. Poach squid and prawn meat in the broth. Cut fish cakes, chives into strips.
  4. Heat a pan, Add in 2 tsp oil. Beat in 2 eggs. Stir fry till solidify.
  5. Add in 300g yellow noodles, 150g thick bee hoon. Stir fry evenly.
  6. Add in 1 cup broth. and season with 2 tsp light soy sauce, 1 tsp dark soy sauce, keep stirring.
  7. Add in prawn, squid, pork, fish cake. Stir fry a bit. Then add in another 1 cup broth.
  8. Sprinkle bean sprout and cover with lid, simmer for 4 mins.
  9. Sprinkle chives. Stir fry evenly for 1 or 2 mins.
  10. Serve with lime and chili sauce.