Yeong Taufu III

Ingredients:

soft taufu

mince meat

Method:

Marinate the mince meat with soy sauce, cornflour and pepper. Carrots, garlic or mushrooms can also be added to the mince meat. Place the mince meat on top of each cube of taufu. Steam till the mince meat is fully cooked. Serve! =D

Yeong Taufu II

Ingredients:

mince meat
black mushrooms

Method: (same as Yeong Taufu I)
Fry the black mushrooms and serve!

Yeong Taufu I

Yeong Taufu Part I.. this is one of my favourite yeong taufu: the Brinjal/Eggplant or so called Aubergine in the western countries.

Ingredients: Yeong Taufu I

Minced fish/minced pork

Brinjal

Seasoning:

pepper

salt

light soy sauce

eggwhite

2 tbs cornflour

Method:

Mix the seasonings into the minced meat and mix thoroughly. As for the brinjal, cut into sections and for each sections cut a slit in between so the minced meat can be filled into it. Next, deep fry the brinjal until the brinjal white layer turns dark brown. Part I of Yeong Taufu can be served! =)

Roast Pork

Ingredients:

4 strips of pork belly(of the above size)
2 tsp salt
2 tsp sugar
2 tsp garlic powder or mince garlic
2 tsp five spice powder
2 tsp pepper
2 tbs oil
vinegar mixed with a lil water

Method:

Boil the vinegar and water. Layer it on the pork belly skin only. Fry the salt, garlic powder. five spice powder and pepper for awhile. Add in sugar into the mixture. Rub the mixture on bottom layer of the pork belly. On a plate, with the pork belly skin facing upwards, leave in the fridge overnight to marinade it. Next, turn on the oven to around 230ºC, rub the skin with oil and bake it for around 20mins. Turn on the grill to medium, grill the pork belly skin till it is not too charred. This takes around less than 5mins depending on the heat. Check it regularly. Sprinkle some salt on the crispy skin to have some saltiness. Cool, cut into small pieces and serve. Have fun and enjoy~ Careful when handling ovens. =)

Wantan Mee

wantan mee without sauce..
sauce~ =)
char siew~
pork ball.. as a replacement for wantan.

Ingredients:

wantan mee, boiled awhile and drained in cold water
vege
char siew
wantan/pork ball(replacement)

Soup:
pork ball soup

Sauce:
dark soy sauce
sesame oil
a lil soup(to dilute the dark soy sauce)

Method:

Boil the mee and set aside. Prepare the remaining ingredients, vege, char siew, wantan/pork ball. Mix the sauce and serve!

Satay

the few of us had a bbq session few months back.. thus our house has to be in charge of something.. i decided to make satay~

Marination process

Satay-stick-ing process? lol

Sauce No. 1 : Peanut Sauce (top)

Sauce No. 2: Sambal

Pre-BBQ process

Some add-ons for fun~

BBQ-ing time~

The OUTCOME~! =D

Ingredients:

chicken or pork or any meat of choice, cut into cubes and pounded lightly

Marinade:

1 stalk lemongrass, peeled and use inside part, onion chopped finely, 2 tsp coriander powder, 1 tsp curry powder, 1 tsp turmeric powder, 2 tsp salt, 2 tsp sugar, 2 tbs grounded peanuts, 1 tbs oil

Method:

Marinade meat for 30 minutes or overnight and skewer the meat. Grill satay on a BBQ, applying oil during cooking. Serve with peanut sauce, cucumber and onions.

Peanut sauce:

2 stalks lemongrass chopped, oil, 2 limes(juice and pulp), water, 4 tbs sugar, 1 tbs salt, grounded peanuts

Sambal:

onions chopped finely, chopped garlic, dried chilli or chilli powder, 1 tbs prawn paste

Method:

Squeeze the juice and remove the pulp from the lime and mix with 2 cups of water. Heat oil and stir fry the lemongrass till fragrant. Add lime water, boil and add sugar, salt, ground peanut and some water. Simmer until the sauce thickens.

Loh Mee

Ingredients:

thick noodles
sliced pork
vege of choice
fish cake
prawns
2 eggs

Soup:
water
oyster sauce
soy sauce
cornflour to adjust thickness
dark soy sauce for darkness (optional)
prawn shells or dried shrimp

Method:

Boil the water together with oyster sauce, soy sauce and prawn shells to get the seafood flavour out. Add pork and cook till it's cooked. Add cornflour and pass the slightly beaten eggs through a sieve to get the layer texture of eggs in the boiling soup. Add in thick noodles, fish cake, prawns and vege till evenly cooked. The Loh Mee is ready to serve.

Stewed Cabbage Rolls

this dish was adapted when i was eating at a restaurant owned by jackie chan in china.. so i think it's kinda nice and healthy and gave it a try.. hope u guys give it a try too~ ;)

Ingredients:

mince pork, marinated with soy sauce, five spice powder, sesame oil and a lil cornflour
chopped mushrooms
chopped carrots
cabbage leaves

Gravy:
water
soy sauce
sesame oil

Method:

Mince the pork and marinate and mix with the ingredients. Make sure that the cabbage leaves are large enough to wrap the mince meat. Roll up the cabbage leaves. Add in gravy and stew until the cabbage is soft.

Wan Tan Hor

To make wan tan hor.. it requires two steps.. firstly, the kway teow has to be slightly charred to bring out the smell.. secondly, it all depends on the gravy.. cooking requires patience so please do not rush when cooking.. thus making food tastier! hope u guys have been enjoying chinese food so far~ =D

Ingredients: (per plate)

Thick kway teow (Hor Fun)
oil
soy sauce
dark soy sauce

Gravy:
prawns (or squid)
pork/chicken, sliced
vege of choice
garlic
oil
1 tbsp cornflour mixed with about 1/2 cup water
soy sauce
1 egg
pepper and salt to taste

Method:

Soak kway teow in water till it is quite soft (if using dried ones). Heat wok, add in enough oil to fry the kway teow (prevent sticking). Add light and dark soy sauces and stir fry for awhile till kway teow is charred (not burnt). Set aside kway teow. Add some oil and fry the pork/chicken slices until it is cooked. Add in garlic and fry until fragrant. Pour in some water and bring to boil. Add in vege and when gravy comes to boil, add in the cornflour mixture. Bring gravy back to boil to cook the cornflour. Add in the prawns. When gravy is boiling, transfer slightly beaten eggs, to produce a yellow and white texture under the hot gravy. Serve the kway teow with the gravy. Tada~ Wan Tan Hor!

Claypot Chicken Rice

claypot chicken rice became aluminium pot chicken rice.. cos i didn't have a claypot. haha. anyway.. this is simple and nice. so have a try out.. hope u guys enjoy~ =0~


Ingredients: (for 4 persons)

4 cups rice, washed and drained

chicken stock to cover top of rice (same method for making chicken rice; see below)

4 chicken drumsticks cut into pieces

a few mushrooms

2 tbsp black soya sauce

sesame oil

Marinade:
4 tbsp light soy sauce
4 tbsp oyster sauce
2 tbsp dark soy sauce
grated peeled ginger
2 tbsp sesame oil
pinch of pepper
pinch of sugar
1 tbsp corn flour

Garnishing:
Spring onion

Method:

Mix chicken, mushrooms with marinade and ginger, season for 30 minutes. Put rice and chicken stock into a clay pot, cover and bring to boil lower fire and cook with low heat till holes are formed on top. (About 15 minutes) Spread marinated chickens and mushrooms on top, cover and cook with low heat till rice is dry and chicken pieces are cooked (another 15 minutes). Remove from fire and cover pot and leave to stand for 10 minutes till rice is dry and fluffy. Before serving, sprinkle spring onion , black soy sauce and sesame oil, mix in to combine toppings and rice.

Sauce: soy sauce + chopped onions + chillis

Char Siew and Chicken Rice

i had a pot of chicken soup.. so i decided to make chicken rice.. but there wasn't any chicken left.. so i made char siew to match with the rice.. this was the second time i made char siew and its kinda successful since the first time so i posted it up to show u guys. hope u guys enojoy~ =)

Char Siew Ingredients:

500g pork - a big piece cut into 5 cm strips (belly pork or any other parts such as loin)
500g pork is the amount in the picture. if you wana eat more.. the more the merrier~!

Seasoning:
2½ tbsp Oyster sauce
1 tsp garlic powder or chopped garlic
2 tsp soy sauce
1/4 -1/2 cup sugar (depends on how sweet you wan)
1/2 tsp five spice powder
1/4 tsp salt
Pinch of pepper

Glazing:
1 tbsp dark soya sauce
1 tbsp honey
1 tbsp oil

Method:

Marinade pork with seasonings. Pork can be baked as soon as it is marinated. Transfer marinated pork onto aluminium foil and place it on a baking tray and its ready for baking. Bake char siew at 220 C for about 10 minutes. Remove char siew from oven and transfer all the contents into a wok and cook until the gravy thickens. Preheat grill and grill the pork until it is slightly charred, turning all the time for even grilling. Dip into glaze and return pork to grill just for a short while, enough to give pork a shine.

Chicken Rice Ingredients:

chicken bones and chicken stock
peeled ginger, sliced
8 cloves garlic, finely chopped
vegetable oil or chicken oil
4 cups rice, washed and drained
1 tsp salt

Chilli sauce:
squeezed lime or lemon juice
finely chopped red chilies
chopped garlic
finely chopped ginger
1 tsp salt
1/2 cup chicken soup

Method:

Boil slightly less than half pot of water. Add in chicken bones and chicken stock. Until soup is done, add chopped garlic, ginger and oil into rice. Cover slightly above the top of the rice with the chicken soup. Cook till its dry and serve hot.

Pork Noodle Soup

pork~ pork~ pork~! chinese's favourite meat used in cooking.. to those who doesn't like pork.. sorry.. but this is really nice and hope u guys will enjoy eating pork. ;D

Ingredients:

Soup:
pork bones boiled in soup
mince meat mixed with cornflour, soy sauce, five spice powder and shaped into balls
pork meat, sliced and mixed with cornflour
pepper
sesame oil
light soy sauce
vege of choice
salt to suit taste
kway teow or noodles of choice (added lastly before eating)

Garnishing:
fried garlic

Method:

Heat wok with oil until hot and fry garlic. Set aside garlic. Boil a considerable amount of water and boil pork bones for about 45 mins to 1 hour. To save time, you can multi-task and prepare the ingredients while boiling the soup. Put the pork balls and sliced pork and bring to boil. It will be ready when the pork balls and sliced pork floats in the soup. Add the remaining ingredients and boil a lil while. Serve with noodles of choice and garnish.

Char Kway Teow

all time favourite~! but not as nice as Penang ones. =D


Ingredients: (per plate)

100g kway teow
chopped garlic
cooking oil
prawns
beansprouts
1 egg
fish cake (optional)

Seasoning:

1 tbsp chilli paste
1 tbsp light soy sauce
a lil dark soy sauce
Pepper

Method:

Heat wok with oil until hot and fry garlic. Add prawns and fry. Set aside ingredients and add in kway teow to stir fry. Crack an egg into it and add a lil oil. Stir fry till the ingredients are even after adding chilli paste, soy sauce and dark soy sauce. Add beansprouts and stir fry a lil while and serve hot.

Pan Mee / Mein Fun Koh

hey all~ the long awaited pan mee / mein fun koh is finally here! sorry if there's aren't any accurate amount of the ingredients, cos the proportions are random and up in our minds. =) the dough is taught by N.M. thus making this dish successful!


Ingredients:

Dough:
300-400 gm plain flour or rice flour (rough guage)
pinch of salt
2 eggs (or egg yolks and so egg white can be used in the soup to get the texture)
add a lil water gradually to get the dough soft and "tangy"

Soup:
ikan bilis + chicken or pork bones to boil in soup/ ikan bilis stock
chicken/pork meat, sliced
prawns
a lil cornflour to add thickness
mushroom
white pepper/grounded pepper
vege of choice
about 4 litres of water/ 3/4 large pot of water
salt to suit ur taste

Optional:
fried ikan bilis and garlic can be added lastly
fish balls/ fish cake

grounded chilli mixed with garlic and lime juice as a sauce

here's a toast to my beloved fren and DotA captain, Daniel Teoh, who passed away on 14 August 2008. May u Rest In Peace. Hope this bowl of redbean soup will give u sweet memories. *Respects*


below here is a song to mark a remembrance of my dear friend, Daniel Teoh. the name of the song is Friend, by Tamaki Koji.

HOT PICKS of the month

HOT PICKS 1

-SPECIAL recepie exclusively from W.K-
Introducing Pork Ribs stir-fried with Pepsi and Ketchup.
(this is a must try. it's really good and tasty. and it doesn't feels oily.)

HOT PICKS 2

Aldi's© ready-made creamy chicken pie. observe the creamy fillings.. wana get ur hands on this? go to Aldi© !

HOT PICKS 3

char-grilled chicken burger ordered by G.H. from The Goose™.

NICE and reasonably priced.

HOT PICKS 4

FISH and CHIPS from The Counting House™. simple.nice.refreshing.

HOT PICKS 5

From the fish market to the plate.. =) *wished i could get my hands on the crabbies*

pan-fried salmon garnished with ginger and garlic served with mash potatoes, salad and hand-made crispy honey pork sausage.

HOT PICKS 6

grilled chicken wings served with cauliflower. (the cauliflower is real good and fresh in UK)

END-OF-HOT-PICKS-MENU

Vote for ur favourite hotties~! =D

food for the past 1st month (dinner)

stewed soy sauce chicken. looks kinda oily tho. (chick drumsticks) - dun understand why drumsticks in UK are so much cheaper. *shrugs.

simples dishes easily make a meal. golden brown potato wedges + luncheon meat (so-called square sausage in UK?) easy.unhealthy.full. =)

PASTA.. easy.healthy.filling.

as easy as 1,2,3.

a lil more sumptious than usual. + extra 2 pork balls. crispy on the outside, soft on the inside.

throw everything + oil = FRIED RICE

GREENS and more greens..















MIXED vege. simple + healthy. good!

lettuce.. crunchy with aroma of garlics. and a touch of oyster sauce.

cabbage is much crunchier. so much better than those offered in Cameron Highlands. hmm..

HOT vege PICKS - brocolli. dipped in mushrooms and oyster sauce.

Let's jump to something more ORIENTAL~ bak kut teh.. ooo... something which i had in ages. didn't get the chance to have a last try before leaving for scotland. *regrets*

accompanying with lettuce soaked in bak kut teh soup. ~slurp.

Beijing noodles flavoured with soy sauce + pork balls.

so much better than food in beijing.

p.s. beijing food sucked.















tadaa~~ spot the difference.

fried pork strips. crispy. good. not as good as hakka style tho.

black pepper pork. best served with rice. perfect.. not spicy enough tho.

herbal chicken soup. good for the soul and mind. hmm..











Finally.. the long awaited indian crusine.. chicken CURRY~


the smell of curry with coconut oil jus pricked your salivary glands.







Chicken Rice! real rice boiled in chicken stock. with slight modification. sweet chicken curry as topping. and crunchy beansprouts. *dun need to miss chicken rice in Happy Garden.








Luckily W.K. get to get his hands on his favourite plate of sitr-fried onion chicken breast. chicken breast is a treasure here.









enough of chicken.. lets go to something more westerny and fishy~~~

cheese baked salmon wrapped in ham. HOT from the oven.

pan-fried fish. best served with white creamy mushroom sauce. thumbs up!

fish fingers served with mash potatoes, brocolli, carrots and baked beans. colourful and pretty. =)

LAST MENU: Pork chops. slightly charred to bring out the aroma. irresistible. ~drools :o~

PHOTOGRAPHY: special thanks to G.H. and W.K.