In a bowl, mix 90g flour, 1 tsp baking powder and 1 pinch salt.
Melt 15g butter in another bowl. Add in 20g sugar, 1 egg, 100 ml milk and 1/4 tsp vanilla in order. Add in new ingredient after previous ones mixed well.
Then add dry ingredients into butter bowl 1/3 at a time. Mix till just combine.
Heat a pan. Brush with oil. Scoop one spoonful batter into the pan. When many small bubbles show on the surface, flip it over. Fry till the other side turns golden brown.
Serve with maple syrup.
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Today, we went to try out Tunglok Xihe Grandstand’s signature Peking duck. Priced at $66 (whole duck), it is cheaper than Imperial Treasure which we have yet to try. Other than Peking duck, we just ordered one pot of tea (Xiang Pian tea, which is a type of flower tea), which is $2 per person and free-flow. Which was a good decision on hindsight, since one whole Peking duck is more than enough for 2 people. If we had ordered any more dishes, we definitely can’t finish it.
We went on Saturday afternoon, with reservation. Turns out reservation was not really necessary as the place was only half full (Note that this is Saturday, on the week before Chinese New Year). The nearest MRT to Grandstand is Sixth Avenue, though we went by bus 156. The decor of the place is good. Very oriental Chinese style.
Tunglok Xihe uses Irish duck, which is supposedly the best type of duck for Peking duck. I find it softer which is good. Some types of duck can be very hard and tough to chew. Also, Tunglok Xihe uses the authentic Beijing style of cooking duck, which is quite rare in Singapore (more popular is the Cantonese style in Singapore).
The duck came in less than 15 minutes, which is very fast. The chef will slice it in front of you, so that you can be sure that you are getting a new and full duck. The duck comes with many sauces (traditional sweet sauce and also some exotic sauces like blueberry jam (!!) and crackling sugar. There are also cucumber and onion, and a dumpling skin to wrap the duck with. My wife from Northern China loves the dumpling skin as it is a common type of food in Northern China.
The skin of the duck is so soft it melts in your mouth. You can try it with the different sauces, each has a different effect. The leg meat and the breast meat each have different textures too. Overall, I ate the sweet sauce the most. The exotic sauces I just gave one try to experience it. The Xiangpian tea (free flow) complemented the duck well. Since the duck is by nature a bit oily, it is good to have some tea to dissolve the oil.
In the end, two of us managed to finish the presented Peking duck. It was definitely more than enough for 2 people. There are also other lesser parts of the duck, which the staff will ask you if you want to fry it (add $12). We chose to dabao it (packed in plastic container) instead as we were too full.
After eating, there is a Giant supermarket just nearby (probably the largest Giant I have seen other than the one at Vivocity), where you can buy groceries if you want.
Overall, we give 8/10 for Tunglok Xihe Peking Duck. Overall good ambience, nice food (we can only speak for the Peking duck since that is what we tried). Highly recommended!
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Guo Bao Rou is a classic dish in Notheastern Chinese cuisine. I still remember when going out with my friends to have northeastern cuisine, we would definitely order this Guo Bao Rou.
1. Cut pork into medium slices.
2. Sprinkle salt and a little black pepper. Mix them well.
3. In a small bowl, add in 100g starch (better be potato starch). Then add in water higher than starch. Stir well. Then let it rest for 10-20 mins. Starch will stay in the bottom layer and water in the upper.
Pour the water out.
4. Prepare carrot shreds, scallion shreds, ginger, and minced garlic.
5. Heat some oil in a skillet. Dip pork slices in wet starch and then dry starch. Gently put them in the oil. Deep fry till the shell becomes hard and lightly golden brown.
6. Leave a little oil in the skillet. Heat again. Put all the ginger, garlic, carrot and scallion into skillet. Sauté a bit.
7. Add in 50 g white vinegar and 50 g sugar. Stir gently to let sugar dissolve.
8. When the sauce starts to condense, add fried pork slices into skillet. Keep stirring to let each slice be coated with sweet and sour sauce.
When sauce almost dry, turn off the stove.
Serve hot.
I think plum sauce is a good choice for pork due to its sweet & sour taste.
1. Sprinkle salt and black pepper over pork chop. Give pork a bit massage.
2. Heat oil in the pan. Fry pork chop till both sides turn golden brown.
3. Add in 2 or 3 garlic cloves. Fry for another 1-2 mins.
4. Put in 2-3 tablespoon plum sauce. Also pour in 3 tablespoon hot water.
5. Simmer pork chop for 2-3 mins. Turn to high heat. Reduce sauce till condensed.
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I have cooked fried pork chop for many times.
1, sprinkle salt and black pepper over pork chop.
2. Coat pork chop with flour.
3. Dip in egg.
4. Coat them with bread crumbs.
5. Deep fry till golden brown.
For the curry part, I use curry powder.
1. Add 2 tablespoon curry powder in pan.
2. Add in 1/2 cup water and 2 tablespoon honey. I used honey to make it less spicy. If you want it to stay spicy, you can add less honey.
3. Bring to boil. Then reduce to condensed.
Put fried pork chop and rice in a plate. Top rice with a fried egg. Then pour curry sauce over it.
Original recipe:
https://www.xiachufang.com/recipe/21424/
Cream cheese: 250g
Digestive cookie 100g
Sugar 80g
Eggs 2
Corn starch 15g
Lemon juice 10g
Milk 80g
Vanilla 1/4 tsp
Butter 50g
Preheat oven to 160 degree C.
1. Mash digestive cookies. Melt butter. Then pour butter into mashed cookies.
2. Press cookie into the baking pan. Then put into fridge.
3. Cream cheese with sugar till light and fluffy.
4. Add in egg one by one. Mix well.
5. Add in lemon juice, corn starch, milk and vanilla alternatively. Mix well before adding new ingredient.
6. Pour the batter into baking pan.
7. Wrap the bottom of baking pan with aluminum foil. Then put it into a bigger pan. Pour hot water into bigger one till 1/2 heat of the batter.
Bake for 60-80mins.
Cool down and put into fridge for several hours.
When my husband and I were in Bangkok, we had a very giant Prawn in a restaurant. And several days ago, we found such a giant Prawn in supermarket. So we bought two.
Preheat oven to 200 degree C.
1. Clean Prawns and cut them into halves. I didn’t cut them through just left a big cut on their belly.
2. Sprinkle salt and black pepper over Prawns.
3. In a small bowl, add in 10 g butter. Then use a garlic press to press 4 cloves garlic. Add in 1/2 tsp black pepper. Mix well.
4. Press butter garlic mixture into the cut on belly. Brush shell with a little honey.
5. Into the oven and roast for 15-20 mins.
Cooking For Fun 