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Showing posts from October, 2015

Jackfruit Mung Bean Sweet Soup ~ 绿豆糖水

I've frequently made this mung bean sweet soup or 'tong sui' during this crazy, hazy weather but this is the first time that I'm serving it with freshly shredded jackfruit or  大樹菠蘿 .     
An Indonesian friend gave me the idea for she said that it was the normal practice in her kampong.  I was a bit skeptical at first but I believe that there's no harm in trying some thing new.   The jackfruit did add some fragrance to the sweet soup and made it more delicious!





Recipe for Jackfruit Mung Bean Sweet Soup ~  绿豆糖水

Ingredients

300 gm mung beansJaggery powder to taste2.1/2 litre water5 pieces screwpine/pandan leaves, slit and tied like a bunchJackfruit, shreddedMethod

Wash the mung beans and boil in a pot of water.   Add in the pandan leaves and boil till the beans have softened.Add in the jaggery powder, mix well to taste.Before serving, top the sweet soup with some shredded jackfruit.


Herbal soya sauce chicken

This is a delicious, fast and easy dish which can be prepared for lunch or dinner.  The chicken has a slight tinge of sweetness and the added herbs lent a sweet smelling fragrance to the dish.  Serve with rice or plain white porridge.





Recipe for Herbal Soya Sauce Chicken ~ 药材酱油鸡 

Ingredients

800 gm free-range chicken, chopped1.1/2 Tbsp light soya sauce 1/2 Tbsp dark soya saucepinch of salt3 pcs Star Anise1 bulb of garlic2 pcs Dong Quai/Angelica sinensis3 pcs Pak Kei/Astrgalus root4 cups waterRock sugar to taste2 to 4 pcs of  fried bean curd (optional)2 hard boiled eggs  (optional)Method Heat up a wok with a bit of oil and lightly fry the garlic and star anise.Add in the water, sauces and once the water starts to boil, add in the chicken pices.Add in the dong quai and pak kei, salt and some rock sugar.Let it simmer for a while, then add in the bean curd and hard boiled eggs.Once the chicken is cooked, fine tune to taste.Dish out and serve.


Sticky rice cake with red bean paste ~ 芝麻豆沙饼

I love red bean, be it  in kuih, mooncakes, rice dumpling or other pastries with red bean paste filling.   This was my first attempt at making the red bean paste from scratch and had to admit that it was really very time consuming.  Nonetheless this sticky rice cake or glutinous rice cake with red bean paste, was indeed very delicious especially when taken fresh from the pan.  I like it that it was not deep-fried but pan-fried with very little oil when using a non-stick pan.  Great to snack on with a good old cup of hot Chinese tea!











Recipe for Sticky Rice Cake with Red Bean Paste ~  芝麻豆沙饼 (adapted from 'here')

Ingredients

250 gm glutinous rice flour and extra to dust200 to 230 ml water360 gm red bean paste, homemade1/2 cup sesame seedsOil for fryingMethod Put glutinous rice flour into a mixing bowl.  Gradually add water to mix into a soft, pliable dough that doesn't stick to the hand.Cover dough with a wet piece of cloth and let rest for 15 mins. or more.Meanwhile, weigh the …

Chicken Puff ~ Oriental 鸡肉千层酥皮

This is a 'cheat' version of chicken puff as I didn't make the rough puff pastry dough from scratch.  It was store-bought, Kawan puff pastry to be exact.  Why Oriental?   Simply because the chicken filling was cooked the Chinese way with soya and oyster sauces, plus a drizzle of sesame oil with onions and frozen peas thrown in.   They were indeed delicious and was perfect to snack on.







Recipe for Chicken Puff ~ Oriental  (鸡肉千层酥皮)

Ingredients

350 gm chicken breast, cubed2 onion, cubed100 gm frozen peas3 sheets of Kawan puff pastryEgg glazeSeasoning 1 Tbsp light soya sauce, 1/2 Tbsp each of dark soya sauce and oyster sauce, 1/4 tsp salt, 2 tsps sugar, a dash of pepper, sesame oil and 3 tsp cornflour + 2 Tbsp water to thicken. Method Season the chicken with the above seasoning.  Lightly fry the onions, then the chicken.  Once cooked, add in the frozen peas.  Mix in thickening and fine tune to taste.Thaw the puff pastry.  Cut a sheet of pastry into 4 parts.Place some filling in the …

Panfried Lemon Grass Pork Fillet ~ 香茅煎猪肉片

This is another delicious yet super easy dish to prepare.  Not only does this dish goes well with rice, you can use this pork fillet as a sandwich filling as well.  I made my sandwich with these and enjoyed it tremendously.





Recipe for Panfried Lemon Grass Pork Fillet  ~   香茅煎猪肉片

Ingredients

350 gm pork fillet4 calamansiMarinade 6 pips of garlic, minced2 Birdeye chillies, chopped2 Tbsp fish sauce1 Tbsp light soya sauce3 tsp brown sugar1/4 tsp dark soya sauce3 stalks lemon grass, crushed and choppedMethod Mix all the ingredients for the marinade.Rub the marinade evenly on the meat, set aside for a few hours, preferably overnight.Heat oil, pan-fry on both sides till golden brown.Remove and arrange on serving plate.  Drizzle on the calamansi juice before serving.





Madeira Cake ~ 马德拉蛋糕 (Nigella Lawson)

This post has been sitting on my desk for quite some time as I've been busy making mooncakes and posting the recipes on my blog for the mid-autumn mooncake festival.   This Nigella Lawson's mother-in-law's Madeira cake does not need much introduction as many fellow bloggers have made and posted the recipe in their respective blogs.  This lemony flavoured cake is soft and moist and is great for breakfast and double up for tea!





Recipe for Madeira Cake ~  马德拉蛋糕  (adapted from 'here')

Ingredients 240 gm butter150 gm caster sugarZest of 1 lemon6 Tbsp lemon juice3 large eggs, lightly beaten210 gm self-raising flour90 gm plain flourRaw sugar for toppingMethod Sift flours, set aside.Cream butter and sugar till light and creamy, add in lemon zest.Add beaten eggs in three batches, with a tablespoon of flour for each addition at low speed.Gently mix in the rest of the flour in a few batches.Add in the lemon juice.Pour batter into a loaf pan lined with parchment paper.Sprinkle th…