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青团 Qing Tuan (Sweet Green Rice Ball)

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.

Beef Tripe & Black Fungus Salad

1, Boil a pot of water. Put in beef tripe for 1 min. Take them out and soak in cold water and drain.

2, Soak black fungus in water for about 3 mins. Remove the stem and tear into small pieces. Blanch black fungus in hot water for 3 mins. Soak in cold water and drain.

3, Put beef tribe and black fungus in a big bowl.

4, In a small bowl, add in 1 tbsp light soy sauce, 2 tsp oyster sauce, 1 tsp sugar and 1 pinch salt. Mix well.

5, Pour sauce into beef tribe and black fungus.

6, Sprinkle chopped garlic and spring onion over them. You can also add chili if you want it to be spicy.

7, Heat 2 tbsp oil in the pan till smoke hot.

8, Pour hot oil over garlic and spring onion.

Homemade Simple Chedol

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.

Di San Xian (地三鲜)

Here comes one of my favorite dishes again. I found a type of Chinese green chili in the supermarket the other day. The specialty of this green chili is the skin is thinner than green pepper. It taste crispier, spicier and also a bit sweet. Good choice to make this dish.

1, Cut eggplant, potato and green chilies into small chunks.

2, Heat oil in the pan. More oil will be used in this dish cos potato and eggplant need to be deep fried.

3, Fry potato first, when they turn a bit golden on the edge, add in eggplant. Fry till eggplant turns brownish color.

4, Pour the extra oil out. Add in green chili and onion (optional).

5, Stir fry till aromatic. 

6, Add in 1 tsp light soy sauce, 1/2 tsp sugar. Stir fry evenly.

7, Sprinkle in chopped garlic and stir fry a bit.

8, Season with salt. If you want to color to be brighter, you can also use starch solution.

Fried Chicken Wings

I used about chicken middle wing part. About 400g.

1, Put all the chicken into a big bowl. Add in 1 tsp ground garlic, 1 tsp ground ginger, 2 tsp paprika powder, 1/4 tsp salt, 1/4 tsp light soy sauce, 1/2 tsp black pepper. Mix well.

2, Marinate for about 2 hours.

3, In a bowl, mix 1 cup flour, 1/4 cup corn starch, 1/2 tsp salt, 1/2 tsp black pepper and 1/4 tsp turmeric powder.

4, Roll chicken in flour mixture. Prepare a bowl of water. dip Flour-coated chicken into water. Then roll in dry ingredient again. Shake off the excessive.

5, Deep fry for about 8-10 mins or till golden brown color.

Quick Macaroni

It’s a very convenient way to solve a meal when you don’t have enough time to cook.

1, Cook macaroni according to the instruction, usually 8-10 mins. At last 3 mins, add in trimmed green peas. Drain them.

2, Cut sausage into slices.

3, Heat a pan. Add in oil. Stir fry sausage for 2 mins.

4, Add in pasta sauce, and 2 tbsp macaroni stock and simmer for 2 mins.

5, Add in cooked macaroni and green peas. Stir well.

6, Season with salt, and pepper.

https://flic.kr/p/2iQPvTr

Coconut Milk & Black Sticky Rice

1, Prepare 1 cup black sticky rice. Wash them clean and soak in water for overnight.

2, Put black sticky rice into a pot, add in 3 cups water. Also add in 1 pnadan leave knot (optional).

3, Bring to boil with high heat. Then turn to low heat and simmer with lid on for 40 mins. Remember to stir it occasionally. Add in more water if needed. Don’t get it burnt. After 40 mins, Black rice will absorb all the water. Discard the pandan leaf. Add in 2 tbsp sugar, mix well. Let it cool down.

4, Sauce part: Add 1 cup coconut milk into a pot, Also add in 2 tbsp sugar and 1 tsp salt. Keep stirring till sugar dissolves.

5. Put black sticky rice into a bowl, Top with coconut sauce.

Simple Banana Cake

Ingredients:

unsalted butter   80g

Granulated sugar  80g

Egg                     1

vanilla                      1/4 tsp

Flour        100g

Baking powder    3g

ripe banana                 2

 

  1. Preheat oven to 175 degree C.
  2. Cream butter and sugar in a bowl till light.
  3. Mash bananas in another bowl.
  4. Beat egg into the butter mixture, Mix well.
  5. Add in vanilla, mashed banana and mix.
  6. Add in flour and baking powder, fold till just combined.
  7. Pour paste into baking pan.
  8. Into the oven and bake for 40-45mins. Check with toothpick.

Omelette (with filling)

For the fillings, I use chicken, eggplant, onion and carrot.

Ingredients:

Chicken 50g

small eggplant  1

small carrot 1

small onion 1/2

light soy sauce 2 tsp

oyster sauce 1 tsp

salt 1/2 tsp

sugar 1/2 tsp

  1. Cut chicken, eggplant, carrot, onion into dice. Put eggplant into a plate and sprinkle some salt. Let it stay for 10 mins. Then squeeze the water out.
  2. Heat a pan, Add in 1 tbsp oil. Chicken in first. When chicken is no more pinkish, add in carrot, eggplant and onion. Stir fry for about 2 mins.
  3. Add in light soy sauce, oyster sauce, salt and sugar. Stir fry evenly. Juice of vegetable will come out. Simmer for 3 mins. Then set aside.
  4. Heat the pan again. Add in 1 tbsp oil. Beat 2 eggs in a bowl, whisk very finely. When oil is hot. Pour the egg in.
  5. Use the chopsticks to push egg to the center. Then a big egg disc will be formed. When the bottom is a bit brownish, Add fillings to the center. Gently cover it by folding the edges towards the center.
  6. Flip it with the help of spatula.  Fry for another minute.
  7. Serve with chili sauce.

Pandan Chicken

Today is my resting day. I was planning to make some dessert. That’s why I bought some fresh pandan leaves from supermarket. Yet, I checked my kitchen, there was 1 ingredient missing. So I decides to make pandan chicken instead.

1, To prepare marinade. 4 cloves of garlic, 3 red shallot, 1 small chunk ginger, 2 tbsp fish sauce, 1 tbsp oyster sauce, 1 tbsp sesame oil, 1 tbsp sugar and 1 tbsp coconut milk. Put all of them into blender and blend into paste.

2, Prepare chicken. I use chicken legs. So I need to remove the bone first. You can just use boneless chicken leg or chicken breast. So the chicken is about 400 g. Cut them into smaller pieces. Similar to size of my half palm or even smaller. Because later they will be fried. If the chicken pieces are too big, it will be easily for them to get burnt while the inside still remains uncooked.

3, Put all the chicken into a big bowl. Add in marinade. Marinate for 2 hours.

4, Wash pandan leaves. Make them a knot and put the chicken inside the knot. Just make sure chicken stays inside the pandan leaves. You can pin it with toothpick if you want.

5, Deep fry them in oil with low medium heat, till the chicken turns beautifully golden brown color. Pandan leaves will also be crispy. And your kitchen will smell incredible. 🙂