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Showing posts from March, 2014

Meat Floss Ring (Tangzhong method)

Looks like I'm addicted to meat floss again.  I just had to finish off the meat floss which was a gift during the recent festive season and what more to make other than bread and more bread!  I'm using the Tangzhong method again but this time I used all high protein flour instead of high protein and plain flour.  Linking this post to 'International Yeasted Recipes ' hosted by Kristy of  My Little Space. Recipe for Meat Floss Ring  (adapted from 'here' ) Ingredients for Tangzhong 25 gm high protein flour 125 ml water For the method for making Tangzhong, please check 'here' Ingredients for Dough 350 gm high protein flour 55 gm caster sugar 1 Tb + 1 tsp milk powder 1 egg 5 to 6 gm instant dried yeast (1 tsp + 1/5 tsp) 120 gm Tangzhong 125 ml water 1 tsp salt 30 gm butter, cut into small pieces Egg wash and Pumpkin kernels Ingredients  for the Filling Meat

Braised Chicken with Woodear Fungus

I seem to have developed a fond liking for woodear fungus and here's another dish that I cooked recently.  A simple, quick and easy dish with chicken.  I just made a soup and some salad and dinner is ready! Recipe for Braised Chicken with Woodear Fungus Ingredients 600 gm chicken, cut into bite size 10 gm dried woodear fungus, soaked, stemmed and cut into strips 3 pips of garlic, chopped 1 Tbsp oyster sauce 1/4 tsp salt 1/2 tsp sugar 1 tsp light soya sauce 1 tsp dark soya sauce 2 tsp Shiaoxing wine Method Marinate the chicken pieces for half an hour with the above sauces and sugar. Heat up a wok with some oil, throw in the chopped garlic, stir-fry till fragrant. Stir-fry the marinated chicken pieces for a while, then add in the woodear strips. Add in 1 cup water, once it boils, cover the wok and let it simmer on medium fire till chicken is cooked through. Fine tune to desired taste, add in the wine, turn off heat, dish out. Serve immediately wit

Chicken Floss Rolls (Tangzhong method)

I made it and so glad that I've finally made it!   Yes, I've been able to make my bread using the Tangzhong method and credit should go to my breadmaker for helping me knead the wet and sticky dough till it doesn't stick to my hands and I can handle and mould to whatever shape that I fancy.  I had tried to knead the dough by hand using this method but it was too messy and sticky to hanlde and I had to keep on adding more bread flour to make it manageable.  I finally gave up and that was quite some time back.  But now since I can rely on my breadmaker to do the most difficult part of kneading the dough, I can continue to experiment with more shapes and flavour for my bread :) This bread is indeed very soft and light just like those sold in the bakeries! Recipe for Chicken Floss Roll (adapted from ' here ' ) Ingredients for Tangzhong 25 gm high protein flour 125 ml water Ingredients for Dough 210 gm high protein flour 56 gm pla

Ginseng Steamed Fish

This is a quickie dish to whip up if you're short of time.  I've never tried steaming fish with Ginseng and I added a bottle of Chicken essence as well.   Yes, it's ultra delicious especially the nutritious sauce..... definitely need more hot rice to mop it up.... Yum! Ginseng Steamed Fish Ingredients 250 gm Garoupa fish fillet 1 bottle of Essence of Chicken 1 tsp wolfberries 2 slices Ginseng 2 tsp Shaoxing wine Seasalt to taste Method Season the fish fillet with some seasalt, set aside. Steam the essence of chicken with the Ginseng slices for 10 mins.  Add in the wolfberries.  Set aside. Steam the fish fillet for 6 mins.under rapidly boiling water. Remove and pour in the Ginseng mixture.  Drizzle on the wine. Serve immediately with hot rice.

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Spare Ribs with Red Fermented Beancurd Paste ~ 南乳排骨

This was one of the dishes that I prepared during the recent Chinese New Year holidays.  These spare ribs were made with a marinade, cooked in a wok and finally grilled to add a bit of 'crunch', easy and fuss-free.  Drizzle on the sauce and they're ready to be served.  Meaty and tender, best eaten with your fingers! Recipe for Spare Ribs with Red Fermented Beancurd Paste ~     南乳排骨  Ingredients 700 gm spare ribs, cut to 3 inch lengths 10 gm ginger, pressed 8 pips of garlic, pressed 3 pcs of  Beancurd paste (Nam Yue) Sugar Cornflour mixture + sesame oil + Shiaoxing wine for the sauce Method Marinate the pork ribs with the ginger, garlic, nam yue and sugar, preferably overnight. Put  the ribs in a wok, add water to just cover the ribs, cook on medium heat, cover, simmer on low heat till ribs are tender and sauce reduced. Fine tune to taste. Take out the ribs, grill for 2 to 3 mins on each side. Arrange the ribs on a pl