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.