Tag Archives: recipe

shrimp, tofu

Shrimp & Tofu Patties

Leave a comment

Main ingredients:

Chopped shrimp 100g

Tofu 200g

Chopped Spring onion 2 stalks

Mix them in a big bowl

All these three ingredients don’t have to be finely chopped. I crushed tofu with my hand. 🙂

For the seasonings:

1/2 tsp salt

1 1/2 tbsp oyster sauce

1/4 tsp white pepper powder

1 tbsp sesame oil

1/2 tsp sugar

Mix well with shrimp, tofu & spring onion.

Next, add in flour while mixing. Stop when all ingredients can cling together to make patties. I added in about 3 tbsp flour.

Heat a pan on stove, brush pan with oil.

Use hand to make patties. Put patties in the pan. Fry till both sides turn golden brown.

Chinese, Uncategorized

Fried Stuffed Lotus Root

2 Comments

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

Leave a comment

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.

baking, Cake

Carrot Cake ( with Pineapple & Walnut)

Leave a comment

I found this great recipe about carrot cake:

http://www.geniuskitchen.com/recipe/why-i-joined-zaar-carrot-cake-73825?ref=amp&ftab=reviews

I baked carrot cake before. It was good.

Carrot Cake

I tried this new recipe and I loved this one. Very moist and taste better. Pineapple also improves the texture. My husband also likes it very much.

Ingredients:

1 cup flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 cup sugar ( I cut the sugar, because I don’t want it to be very sweet and also the canned pineapple I used were sweet).

1/2 cup vegetable oil ( I used canola oil)

2 small eggs

1/2 tsp vanilla

1 cup shredded carrot ( I also chopped them to make them shorter)

1/2 cup chopped walnut

1/2 cup chopped pineapple

1. Preheat oven to 175 degree C.

2. In a bowl, mix flour, baking soda, baking powder, salt and sugar.

3. Add in oil, egg & vanilla. Mix till smooth.

4. Fold in carrot, walnut and pineapple.

5. Pour batter into greased baking pan.

6. Bake for 45-50 mins.

You can also do the frosting. But I’m too lazy to do that. And plain cake is good enough for me. :p

Quick recipe, Uncategorized

Fried Creamy Custard

2 Comments

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

Leave a comment

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

Leave a comment

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

Leave a comment

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

1 Comment

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

Fish, Uncategorized

Braised Fish in Brown Sauce

Leave a comment

Fish is a must-have dish during Chinese New Year. In Chinese fish is 鱼 （yú）, which sounds like another character 余. 余 means extra or surplus. So we always say 年年有余 （nián nián yǒu yú），that means May you always get more than you wish.

Braised fish in brown sauce is a regularly-seen dish on Chinese dining table. And it’s kind of my husband’s favorite way of cooked fish.

This cooking method is ideal for those fish from lake or river, not very very skinny type. And if the fish is from deep sea, this method is not recommended. Braised with sauce is a good way to add more flavor to plain fish and it will also reduce fish’s original freshness at the same time.

Ingredients:

2 rabbit fish

Oil 2 tsp

Dark soy sauce 1 tablespoon

Light soy sauce 1 tablespoon

Cooking wine 1 tablespoon

Sugar 1 1/2 tbsp

Ginger 3 slices

Garlic slices of 2 cloves

Bay leaves

Star anise

Hot water 1 cup

Shredded spring onion

1. Wipe the fish with kitchen towel to make them dry.

2. Heat 2 tsp oil in the pan. Put fish inside. Fry each side for 2-3 mins or till a bit brown.

3. Add in ginger, garlic, bay leaves, star anise. Stir till aromatic.

4. Add in dark & light soy sauce, cooking wine, sugar and water.

5. Cover pan with lid. Braise with medium heat for 10 mins. Then flip fish over and braise for another 8 mins.

6. Take the fish out into the plate. Keep heating the pan to reduce sauce to the consistency you want.

7. Pour sauce over fish and garnish with shredded spring onion.

You can also heat another 2 tablespoon oil and pour over spring onion and enjoy the sizzling.

https://flic.kr/p/24AWrhz