Mum's cooking you missed

Steamed wholemeal pumpkin bun

2011-07-16T21:21:00.001-07:00

Ingredients
600g plain flour

300g wholemeal flour

250g pumpkin ( steamed and mashed)
300g brown sugar
5 tsp dried yeast
350 ml warm water
5 tbsp olive oil

30pcs white square paper

Preparation
1. Put all the ingredients (except water) into a mixing bowl. Add in water bit by bit and knead dough slowly until smooth.

2. Cover with a piece of damp cloth and set aside for 1 1/2 hours.

3. When the dough rises to double the size, punch out the air with knuckles.

4. Turn dough out onto a lightly floured surface and knead for 1 minute.

5. Cut into 30 portions and lightly roll each portion into round shape and place it on the white square paper.

6. Arrange the buns in the steamer with gaps in between as they will expand further during steaming. Set aside for about another 10-15 minutes for them to rise.

7. Steam for 15-20 minutes.

8. Release the cover of steamer slightly for a while before taking out the steamed buns. Do not leave the buns in steamer for too long as the water condensed from the cover will drip onto the buns.

Pumpkin bun

2011-07-14T04:02:00.000-07:00

Ingredients

500g plain flour

150g mashed pumpkin

2 1/2 tsp yeast

2 1/2 tbsp Olive oil

2 1/2 tbsp sugar

pinch of salt

185 ml water

Fillings

400g lotus paste (divide into 24 portions)

24 pcs white paper ( 4cm x 4cm)

Preparation
1. Put all the ingredients (except water) into a mixing bowl. Add in water bit by bit and knead dough slowly until smooth.

2. Cover with a piece of damp cloth and set aside for 1 1/2 hours.

3. When the dough rises to double the size, punch out the air with knuckles.

4. Turn dough out onto a lightly floured surface and knead for 1 minute.

5. Cut into 24 portions and lightly roll into round shapes.

7. Flatten a piece of dough in the palm and place filling in the center. Gather the edges and press together and close last fold by twisting.

8. Use the back of a bread knife to cut lines (as shown) on each bun.

9. Place the buns on white square paper and arrange them in the steamer with gaps in between as the buns will expand further during steaming. Set aside for about another 10-15 minutes for them to rise.

10. Steam for 15-20 minutes.
11. Release the cover of steamer slightly for a while before taking out the steamed buns. Do not leave the buns in steamer for too long as the water condensed from the cover will drip onto the buns.

Simple belachan Fried brown rice

2011-07-13T03:59:00.000-07:00

Ingredients

3 cups overnight brown rice

150g lean meat (shredded and marinated with 1 tbsp cornflour and 1 tbsp light soya sauce)

1 small carrot ( shredded)

100g french bean ( cut into small pieces)

2 eggs (beaten)

2 tbsp dried prawn ( soaked and pounded lightly)

2 tbsp light soya sauce

1 tbsp oyster sauce

1 tsp belachan powder

pinch of salt

dash of pepper

2 shallots ( sliced)

oil

Preparation

1. Marinate meat with 1 tbsp cornflour and 1 tbsp light soya sauce.

2. Heat 1 tbsp oil in pan and swirl to coat. When the pan is hot, add egg and scramble it. Remove and set aside when egg is cooked.

3. Heat 3 tbsp oil in pan and stir fry shallot until fragrant. Add in dried prawn to stir fry for while.

4. Put in meat to stir fry, followed by the carrot and french bean.

5. Add in brown rice and spread it evenly on top of the other ingredients (Do not mix). Cover to simmer over medium low flame for 3 minutes ( This is because overnight brown rice is very hard and dry).

6. If the brown rice is freshly cooked, omit No5.

7. Add in oyster sauce, light soya sauce, salt, pepper and belachan powder. Stir fry over high flame for about 5 minutes.

8. Return the scrambled egg and stir fry to mix well.

9. Dish up to serve.

Chinese rolls (花卷）

2011-07-12T03:04:00.000-07:00

Ingredients

500g plain flour

2 1/2 tsp yeast

2 1/2 tbsp oilve oil

2 1/2 tbsp sugar

pinch of salt

250 ml water

24 pcs white paper ( 4cmX4cm)

Preparation
1. Put all the ingredients (except water) into a mixing bowl. Add in water bit by bit and knead dough slowly until smooth.
2. Cover with a piece of damp cloth and set aside for 1 1/2 hours.

3. When the dough rises to double the size, punch out the air with knuckles.

4. Turn dough out onto a lightly floured surface and knead for 1 minute. Divide the dough into 2 portions.

5. Roll each portion out into rectangular shape of about 1/2 cm thick.

6. Fold into half and cut into 12 pieces.

7. use a chopstick to press in the middle of a piece of dough.

8. Fold the dough along this depression and pull lightly to about double its length. Twist it as you pull....

9. Bring the two ends together..... and "tie" a knot.

10. Place on a piece of white paper.

11. Arrange the buns in the steamer with gaps in between as the buns will expand further during steaming.

12. Set aside for about another 10-15 minutes for them to rise.

13. Steam for 15-20 minutes.
14. Release the cover of steamer slightly for a while before taking out the steamed buns. Do not leave the buns in steamer for too long as the water condensed from the cover will drip onto the buns.

15. Chinese rolls are plain in taste; they are served with other main dishes, like braised pork..... .

* Another way of folding a chinese roll:

1. Fold into half first. Then fold another time as shown in 2nd picture below.

2. Put a chopstick in the middle. Hold the two ends together and pull+twist...

3. As you pull and twist, bring the ends back to where the chopstick is. Pull out the chopstick and press the ends in it.

Crepes with blueberry jam

2011-07-08T18:10:00.000-07:00

Ingredients

1/2 cup (60g) flour

2 eggs

1 cup (250ml) milk

2 tsp castor sugar

oil

blueberry jam

Preparation

1. Mix flour, eggs, milk and sugar in a container. Beat or whisk well to blend well.

2. Heat a frying pan over medium heat. Lightly spray with oil. Pour some batter into the pan and swirl to make sure it evenly covers the base of pan thinly.

3. Cook for about half a minute. Turn it over when the underside turns a bit golden and cook the other side for another half a minute.

4. Repeat to finish the batter.

5. Fold the ready crepes and serve warm with blueberry jam

* Milk may be replaced with skim milk (lower calories).

Lotus bun

2011-07-07T03:03:00.000-07:00

Ingredients

200g plain flour

200g lotus paste

1 tsp yeast

1 tbsp oilve oil

1 tbsp sugar

pinch of salt

100 ml water

10 pcs white paper (3cmx3cm)

Preparation
1. Put all the ingredients (except water) into a mixing bowl. Add in water gradually and knead dough slowly until smooth.
2. Cover with a piece of damp cloth and set aside for 1 1/2 hours.

3. When the dough rises to double its size, punch out the air with knuckles and knead again for about 1 minute.

4. Divide the lotus paste into 1o portions. Roll into round balls.

5. Cut into 10 portions and lightly roll each piece into round shape.

6. Place filling in the center of a piece of dough and gather the edges.

7. Close last fold by twisting and place it on white square paper.

8. Arrange the buns in the steamer with gaps in between as the buns will expand further during steaming. Set aside for about another 10-15 minutes for them to rise.

9. Steam for 15-20 minutes.
10. Release the cover of steamer slightly for a while before taking out the steamed buns. Do not leave the buns in steamer for too long as the water condensed from the cover will drip onto the buns.
11. Serve hot.

Dorayaki

2011-07-06T06:27:00.000-07:00

Ingredients

1 cup flour

1/2 cup sugar

2 eggs

1 tsp baking powder

1/4 tsp baking soda

4 tbsp milk/water

1 1/2 tbsp syrup

1 tbsp salad oil/olive oil

150g red bean paste

Preparation

1. Sieve flour, baking powder and baking soda together.

2. Whisk eggs and sugar together until the mixture thickens. Add honey, milk and oil. Blend well.

3. Add in flour and whisk to mix well.

4. Heat up a non-stick pan. Dip kitchen tissue in oil and grease the pan. Make sure there is no excess oil in the pan or the colour of dorayaki would not be even.

5. Cook a small ladleful of batter in the centre of pan over medium-low fire. Leave it to cook without swirling the pan.

6. When bubbles begin to burst at the surface, turn over to cook the other side of the pancake.

7. Cook for about another 1/2 minutes. ( if your pan is big, you can cook two or three together at a time).

8. Sandwich red bean paste between two pancakes and serve hot.

Chap Cai (Chinese mixed vegetables)

2011-07-05T18:08:00.000-07:00

Ingredients

100g chicken fillet ( cut into thin slices )

1/4 cabbage ( cut into big square pieces)

1 small carrot ( cut into slices)

10 small chinese mushrooms ( soaked)

10 small black cloud fungus (云耳, soaked and cut )

10 pcs dried lily buds (soaked in hot water and tough stems removed)

4 pcs bean curd stick ( soaked in hot water and cut into 2-in lengths)

2 small bundle tang hoon (glass noodles)

2 cloves garlic ( chopped )

1 tbsp oyster sauce

1 tbsp corn flour

1 tbsp light soya sauce

1/4 tsp salt

some oil

Preparation

1. Season the chicken fillet with 1 tbsp corn flour and 1 tbsp light soya sauce.

2. Put 2 tbsp oil into saucepan and stir fry garlic until fragrant. Add chicken and stir-fry till cooked.

3. Put in all the ingredients (except tang hoon ), oyster sauce, light soya sauce, salt and stir fry to mix well.

4. Add in 1 cup of water and cover to simmer over medium low fire for 15 minutes.

5. Add in tang hoon and cook for further 5 minutes or until tang hoon is cooked.

6. Dish out to serve.

* 1 tbsp dark soya sauce may be added to give this chap cai a darker look.

Sweet red beans and sago soup with tangerine

2011-07-04T00:53:00.000-07:00

Ingredients

250g red beans

50g sago

200g rock sugar/brown sugar

2 pcs dried tangerine peel

5 pcs pandan leaves (tie together with a knot)

2 1/2 litre water

Preparation

1. Wash and soak red beans overnight.

2. Put red beans, pandan leaves and tangerine peel into a pot containing 2.5 litre water. Bring to boil over high flame.

3. Turn to medium-low flame and boil for about 2 hours or until the red beans turn tender.

4. Wash and soak sago for 20 minutes.

5. When red beans are tender, add in rock sugar and sago to cook. Stir from time to time to see sago is cooked (sago turns translucent when cooked).

6. Discard tangerine peel and pandan leaves.

Easy Teriyaki Fish

2011-07-03T04:35:00.000-07:00

Ingredients

2 pcs mackerel

1 tomato

1 stalk spring onion

2 cloves garlic (chopped)

3 tbsp teriyaki sauce

1 tbsp light soya sauce

oil

salt

Preparation

1. Heat 4 tbsp oil in saucepan. Stir fry the garlic until fragrant. Dish up the garlic (leave the oil) and set aside.

2. Put in the fish and cover to cook over high flame for 1 minute. Then turn to medium flame and cook for another 3 minuters.

2. Turn over and cook the other side of the fish the same way for another 3 minutes.

3. Make sure the half-cooked fish is slightly brown before we add in the teriyaki sauce.

4. Add in 1 1/2 tbsp teriyaki sauce and cover to cook over low flame for 2 minutes until the sauce dries up.

5. Turn the fish over. Add the remainder 1 1/2 tbsp teriyaki sauce and cover to cook the same way.

6. Dish up onto a serving plate. Sprinkle over it the garlic and spring onion. Garnish and serve.

Home style taufu

2011-07-02T18:15:00.000-07:00

Ingredients

2 pcs fried taufu ( cut into triangular shapes)

150g ground pork

2 cloves garlic (chopped)

1 tbsp oyster sauce

1 tbsp light soya sauce

2 tbsp corn flour

1/2 tsp black bean paste

dash of salt

1 stalk spring onion (for garnishing)

Preparation
1. Put 1 tbsp soya sauce and 1 tbsp corn flour to marinate the ground pork .
2. Heat 2 tbsp oil in saucepan and stir-fry garlic until fragrant.
3. Put in the ground pork to stir-fry. Add in tau fu, oyster sauce, salt and black bean paste. Stir-fry to mix well.

4. Add in 100 ml water. Cover and simmer for 10 minutes over medium flame
5. Cover and simmer for 10 minutes over slow fire.

6. Mix 1 tsbp cornflour with 2 tbsp cornflour to thicken the gravy.

7. Dish up onto a plate to serve.

Okonomiyaki-style savoury Pancake

2011-07-01T05:30:00.000-07:00

Ingredients
100g chicken fillet (cut into small pieces)
1/4 cabbage (about 1 cup,
shredded
)
1 small carrot (
shredded
)
1 onion (
chopped finely)
5 button mushrooms ( cut into thin slices)
2 stalks spring onion (chopped finely)
1 shallot ( cut into slices)
1 tbsp light soya sauce
dash of pepper
pinch of salt
some oil

Batter
1/2 cup flour
1/4 cup water
1 egg

Sauce ( substitute for okonomi sauce)
1 tbsp Worcestershire shine
1 tbsp oyster sauce
1 tbsp light soya sauce
1 tbsp chili sauce (optional)

Preparation
1. Marinate chicken with 1 tbsp cornflour and 1 tbsp light soya sauce.
Heat oil in pan and stir fry shallot until fragrant. Add in onion and chicken fillet. Stir fry until chicken is cooked.
Set aside to cool.
2. Beat the egg. Add water and egg to the flour and whisk to form a thick batter. Make sure the thick batter is free from lumps.

3. Put all the ingredients (leave half of the spring onion for garnishing) into the batter. Blend well.

4. Heat up some oil in a non-stick pan. Swirl to make sure the base of the pan is fully greased. Use kitchen tissue t
o
wipe away excess oil.
5. Scoop some batter onto the pan. Use a spatula to press and smoothen the batter into a flat pancake.

6. Cook over medium flame for 5 minutes until the base of pancake turns golden and hardens slightly.
Turn over to cook the other side of the pancake for another 5 minutes or until it's cooked. Both surfaces should be
a bit
golden and crispy.

7. Transfer to a serving plate. Brush sauce on pancake. Garnish with spring onion to serve.

Sweet potato soup

2011-06-30T05:51:00.000-07:00

Ingredients

250g sweet potatoes ( cut into chunks)

200g sugar/rock sugar

5 pcs pandan leaves

1 1/2 inch ginger (flattened)

1 1/2 litre water

Preparation

1. Put sweet potatoes, pandan leaves into a pot of 1 1/2 litre water. Bring to boil over high flame.

2. Turn to medium-low flame and boil for 20 minutes or until the sweet potatoes become tender.

3. Add sugar and stir to dissolve.

4. Discard pandan leaves and ginger.

Hainanese steamed minced pork with dong cai

2011-06-29T04:07:00.000-07:00

Ingredients

150g minced pork

2 tbsp dong cai (washed and soaked in hot water for 15 minutes)

3 cloves garlic (chopped)

1 tsp light soya sauce

1 tsp corn flour

dash of pepper

Preparation

1. Drain dry dong cai and chop together with garlic finely. Add to the minced pork and blend well with soya sauce, corn flour and pepper.

2. Transfer to a plate and steam over medium flame for 15-20 minutes.

Boiled fruit cake

2011-06-28T00:23:00.000-07:00

Ingredients

750g plain flour (sieved)

500g mixed fruits

300g brown sugar

200g butter

2 eggs

1 tsp ground ginger

1 tsp ground cinnamon

1 tsp bicarbonate of soda

1 1/2 cups water

3 tbsp rum (optional)

Preparation

1. Put 1/2 cup water in pot with sugar, butter, ground ginger, ground cinnamon and mixed fruits. Boil for 5 minutes.

2. Simmer for 10 minutes and transfer to a mixing bowl. Add in 1 cup water and mix well. Set aside to cool.

(I boil only 1/2 cup of water instead of 1 1/2 cups because the mixture would cool down faster this way.)

3. Preheat oven to 180C.

4. When the mixture is cool, stir in beaten eggs (and rum if desired). Fold in flour and bicarbonate of soda.

5. Transfer to a baking tin lined with grease paper and bake for 45 -60 minutes or until cake is cooked.

Stuffed tau fu

2011-06-27T16:07:00.000-07:00

Ingredients

2 pcs soft taufu

200g fish paste

3 tbsp dried prawn (soaked and pounded)

1 chili (chopped finely)

1 stalk spring onion (chopped)

1 tbsp corn flour

1 tbsp light soya sauce

1/2 tsp sesame oil

pinch of salt

dash of pepper

Sauce

1 tbsp oyster sauce

2 tbsp water

1 tbsp oil

1 shallot ( cut into slices)

Preparation

1. Put fish paste, dried prawn, light soya sauce, sesame oil, corn flour, spring onion, salt and pepper into a bowl.

2. Mix well and set aside to marinate for a while.

3. Cut tau fu into smaller squares.

4. Stuff tau fu with mixture and a piece of chili on top.

5. Steam for 15 minutes or until it is cooked. Place the taufu on a serving plate. Set aside.

6. Heat 1 tbsp oil in pan and stir fry shallot until fragrant. Add in oyster sauce and water. Mix well and bring to boil. Pour the sauce over the taufu.

Fish fillet bitter gourd bee hoon soup

2011-06-26T22:37:00.000-07:00

Ingredients

150g fish fillet ( seasoned with 1 tsp light soya sauce)

1/2 bitter gourd (150g, cut into thin slices)

1 tomato ( cut into wedges)

1 small bundle bee hoon ( for serving 2 )

1 shallot (cut into thin slices)

1 tbsp oil

5 slices ginger

1/2 tsp salt

1 tbsp light soya sauce

Preparation

1. Heat 1 tbsp oil in pan and stir fry shallot until fragrant.

2. Add in 1 litre water, ginger slices, salt and bring to boil.

3. Put in the tomato and bitter gourd. Cover to boil over medium flame for 5 minutes.

4. Add in 1 tbsp light soya sauce. Stir before putting in the bee hoon and fish fillet.

5. Bring to boil. Turn off the flame when fish is cooked and bee hoon is tender.

6. Serve hot.

Seaweed fish roll

2011-06-25T23:54:00.000-07:00

Ingredients

250g fish paste

1 red chili ( chopped into tiny pieces)

4 dried seaweed/ nori sheet

1 bean curd sheet

1/4 tsp salt

1/2 tbsp oyster sauce

1 tsp light soya sauce

1 egg ( beaten, for sealing the rolls)

dash of pepper

1 tomato for garnishing

Preparation

1. Add chili, salt, oyster sauce and pepper to fish paste. Mix well .

2. Cut out 4 pieces (same size as nori sheets) from the bean curd sheet.

3. Put the dried seaweed sheet on top of the bean curd sheet, spread the fish paste evenly over the seaweed.

4. Roll up and seal with egg. Put in steamer and steam for 15-20 minutes.

5. Cut into slices to serve.

*Alternatively, deep fry the fish rolls to serve.

Pepper meatball

2011-06-24T18:16:00.000-07:00

Ingredients

450g ground pork

1 onion ( finely chopped)

1 tbsp oyster sauce

1 tbsp light soya sauce

1 tsp Worcestershire sauce

1 tbsp corn flour

pinch of salt

dash of black pepper powder

some oil (for frying the meat ball)

For pepper sauce :

2 stalks spring onion ( cut into 1-inch lengths)

2 tbsp black pepper sauce

Preparation

1. Put all the ingredients except spring onion and oil, into a bowl and mix well. Leave to marinate for 30 minutes.

2. Divide into equal portions. Hold each portion loosely in the palm and shake to form into round shape.

3. Heat enough oil in pan for deep frying.

4. When the oil is hot, put in the meatballs to fry for a while. Then turn to low flame and continue to fry for 10 minutes until the meatballs turn brown.

5. Dish up onto a plate lined with kitchen tissue to absorb excess oil .

6. Put 2 tbsp black pepper sauce in pan, add in 2 tbsp water and the spring onions. Bring to boil.

7. Return the meatballs to the pan and blend well with the black pepper sauce. Turn off the flame when the sauce dries up slightly and the meatballs are well-coated with the sauce.

8. Dish up to serve.

Sweet and sour braised chicken feet

2011-06-23T03:32:00.000-07:00

Ingredients

15 fried chicken feet

2 tomatoes (cut into wedges)

3 cloves garlic

1/2 inch ginger (cut into slices)

1 tbsp sugar

1 tbsp dark soya sauce

1 tbsp oyster sauce

1 tbsp light soya sauce

1/2 tbsp shaoxing rice wine

4 tbsp chili sauce

1/4 tsp salt

1 stalk spring onion ( cut into small pieces for garnishing )

Preparation

1. Put all the ingredients except spring onion for garnishing into a pot. Add enough water to cover the chicken feet and bring to boil.

2. Turn to low flame and simmer for 2 hours or until the chicken feet are tender.

3. Garnish to serve.

Tofu fa (without gypsum powder )

2011-06-22T03:48:00.000-07:00

Ingredients

1 litre unsweetened soya milk (or 1 litre less sugar soya milk)

8 level tsp gelatine

75 ml water (room temperature)

50g sugar (if unsweetened soya milk is used)

For syrup

100g brown sugar

5 slices of ginger

Preparation

1. Put gelatine in a cup. Add in 75ml water. Do not stir. Keep the cup in a hot water bath to dissolve the gelatine.

2. Heat 1 litre soya milk with 50 g sugar in a pot over medium-low flame. Stir until you can smell the aroma of soya milk. Do not boil. Make sure the sugar fully dissolves.

3. Stir the gelatine and add into the soya milk.

4. Keep stirring until gelatine is fully blended. Turn off the flame. Continue to stir for another 1-2 minutes.

5. Strain the soya milk into containers. Cool before putting into the fridge to set.

6. This will take at least 4- 4 1/2 hours. But it's still rather soft. It tastes much better given time to set overnight in fridge.

7. Boil brown sugar and ginger slices in a pot with 1/4 cup of water until sugar is fully dissolved.

8. Use a large metal spoon to scoop thin layers of tofu fa into a bowl and serve with the syrup.

* Normally gypsum powder is used to coagulate the tofu fa. This tofu fa (with gelatine) tastes a bit different. But it's not too bad when served cold directly from the fridge with ginger syrup.

Cinnamon rolls

2011-06-21T20:00:00.000-07:00

Ingredients

For dough

550g plain flour (sieved)

2 1/2 tsp dried yeast

70 g butter (melted)

70 g castor sugar

2 eggs

200ml milk (or 100ml milk + 100 ml water)

pinch of salt

150g raisin (optional)

For the egg wash

1 egg + 2tbsp milk ( to brush the surface )

For fillings

1 tbsp cinnamon powder

200g brown sugar

70 g butter

Preparation

1. Put all the ingredients for dough into a mixing bowl.

2. Mix well with a wooden spatula.

3. Knead to form a smooth dough.

4. Cover with a piece of damp cloth. Set aside for 1 1/2 -2 hours for it to rise to double its size.

5. Meanwhile, put the ingredients for the fillings into a bowl and blend well.

6. When the dough is about double the size, punch the air out using your knuckles.

7. Turn the dough out onto a lightly floured surface and knead for 1 minute.

9. Roll the dough out into rectangular shape of about 1/2 cm thick.

10. Spread fillings evenly on the dough. Sprinkle with raisin if desired.

11. Roll up the dough like swiss roll.

12. Cut into rolls of about 1 cm thickness.

13. Place the rolls on a lightly greased baking tray.

14. Cover and set aside to let rise ( about 15 minutes).

15. Preheat the oven to 190C.

16. Brush the surface with the egg wash and bake for 15 minutes.

17. Cinnamon rolls - ready for afternoon tea....

Laughing puffs (笑口开)

2011-06-20T19:56:00.000-07:00

Ingredients

250g plain flour (sieved)

100g sesame seeds

1 egg

1 tsp baking powder

1 tbsp olive oil

1/2 cup castor sugar

30 ml water

Preparation

1. Beat egg in a bowl. Add in all the ingredients except sesame seeds and knead to form a dough.

2. Divide into 20 portions.

3. Roll each portion into round shape. Wet the surface with a little water and coat with sesame seeds.

4. Deep fry sesame bals over low flame till golden brown.

5. Dish up onto kitchen tissue to get rid of excess oil.

Ban jian kueh ( Chinese peanut pancake)

2011-06-19T19:55:00.000-07:00

Ingredients

160g self raising flour ( or 160g plain flour + 1 tsp baking powder)

1/2 tsp bicarbonate of soda

20g castor sugar

30g melted butter/olive oil

1 egg

100 ml water

100 ml milk

1/4 tsp salt

1/2 tsp alkaline water

Fillings

80g fried peanuts (pounded) , coarse sugar ( 70g)

Preparation

1. Put all dry ingredients in a container. Add egg, water, milk and melted butter and beat until smooth. Stir in alkaline water and leave to rest for 1 hour ( or at least 30minutes)

2. Dip a piece of kitchen tissue with some oil and lightly grease a 12" non-stick pan.

3. Heat the pan over medium-low flame and pour in the batter.

4. Swirl the pan to spread the batter evenly, coating the sides slightly with a thin layer.

5. Cover the pan (just to cook for a while).

5. When bubbles burst on the surface of the half-cooked batter, sprinkle over the peanut and coarse sugar.

6. Cover to cook over low flame for further half a minute or until it's fully cooked.

7. Fold the "pancake" into half using a spatula.

8. Remove from pan. Cool slightly before cutting.

Baked macaroni without cheese

2011-06-18T22:10:00.000-07:00

Ingredients

300g ground pork

150g macaroni

1 onion (finely chopped)

1 carrot ( finely chopped)

6 big button mushrooms ( cut into small pieces)

2 eggs

2 cloves garlic ( finely chopped)

1 cup pasta sauce

2 tbsp oyster sauce

2 tbsp oil

salt and pepper

Preparation

1. Put water in a pot enough to cover macaroni and bring to boil. Boil over medium flame for about 15-20 minutes or until macaroni is soft.

2. Heat 2 tbsp oil in saucepan, stir fry garlic until fragrant. Add in pork to stir fry for a while, followed by onion, carrot and mushrooms.

3. Add in pasta sauce, oyster sauce, salt and pepper to taste.

4. Cover to cook over medium flame for about 5 minutes.

5. Add in macaroni and mix well.

7. Transfer the macaroni to a oven proof dish.

8. Beat the eggs and pour it over the macaroni. Even it out on the whole surface with a spoon.

9. Bake at 190c for 20minutes.

10. Serve hot.

* You may sprinkle at the top some grated parmesan cheese before baking if you prefer cheesy taste.

Rendang rice dumpling

2011-06-17T06:37:00.001-07:00

Ingredients :
500g glutinous rice
1 tbsp turmeric powder

1 tsp salt

1/2 tbsp lemon juice

1 tbsp light soya sauce

1 tbsp oyster sauce

3 tbsp oil

3 shallots (sliced thinly)

1 1/2 cup water ( or 1 cup water + 1/2 cup coconut milk)
500g rendang beef ( for fillings)

30 pcs bamboo leaves ( soaked, washed and drained dry)

some strings

Preparation

1.Wash and soak glutionous rice with turmeric powder, salt and lemon juice for 1 hour.

2. Heat 3 tbsp oil in saucepan and fry the shallots till fragrant.

3. Put in the glutionous rice, oyster sauce, light soya sauce and fry to mix well.

4. Add in 1 1/2 cup water and bring to boil. Stir constantly to make sure that the glutinous rice does not stick to bottom of the pot.

5. Cook over medium flame until the water is fully absorbed.

6. Set aside to cool.

7. Take 2 pcs of bamboo leaves (with rough surfaces facing each other) and fold into a cone shape.

8. Put in 2 tbsp rice, followed by the fillings and then top with another 2 tbsp rice. Wrap and tie the rice dumpling as follows:

9. Put the dumplings in a big pot of boiling water (fully immersed). Cover to boil for 1 - 1 1/2 hours. Hang up the dumplings to drain dry.

10. Cool for about 5 minutes and serve.

Fried sesame balls

2011-06-15T02:51:00.000-07:00

Ingredients

250g glutinous rice flour

1 tbsp rice flour

1 tsp baking powder

1 cup water

1 tbsp olive oil

200g lotus paste

100g sesame seeds

Preparation

1. Mix glutinous rice flour, rice flour and baking powder in a mixing bowl. Gradually add in water and olive oil and knead into a smooth dough. Set aside for 20-30 minutes.

2. Divide the lotus paste and the dough into 15 portions and shape into round balls.

3. Roll a portion of dough on the palm and stretch it out to put in lotus paste filling.
4. Roll to form round shape and coat with sesame seeds.

12. Heat oil in a saucepan to deep fry the sesame balls. Fry until the they turn golden brown and float on the surface of oil.

13. Dish up onto kitchen tissue to remove excess oil.

14. Serve immediately.

Fried blueberry apple pie

2011-06-14T01:05:00.000-07:00

Ingredients

Pastry

250g plain flour

125 g butter

1/2 tsp salt

1/2 cup cold water

Fillings

2 apples

1/4 tsp ground cinnamon

3 tbsp sugar

3 tbsp blueberry (from can)

oil for deep frying

Preparation

1. Sieve flour and 1/2 tsp salt into a mixing bowl. Cut in the butter.

2. Use fingertips to rub the flour and butter together until the mixture resembles breadcrumbs. Make sure there is no large lump of butter remaining.

3. Gradually add in the cold water and knead until you get a smooth dough. The dough must not be too hard or too sticky to handle.

4. Put the dough into a plastic bag and rest it in the fridge for 20-30 minutes.

5. Peel and cut apples into small cubes.

6. Cook apple in saucepan over low flame. Add in sugar, ground cinnamon and about 50 ml water and cook until apple is soft.

7. Dish up to cool.

8. Mix the cooked apple with 3 tbsp of blueberry. Adjust sweetness if necessary.

9. Roll the dough out on a lightly floured surface to about 1.5 mm in thickness. Cut into 3.5"squares.

10. Onto each piece, put about 1 tbsp heap of fruit.

11. Moisten edges with a bit of water. Fold and press edges together with a fork.

12. Heat oil in a saucepan to deep fry the apple pies. Fry each side for about 2-3 minutes until golden brown.

13. Dish up onto kitchen tissue to remove excess oil.

14. Serve immediately.

Grilled black pepper chicken

2011-06-13T04:49:00.000-07:00

Ingredients

2 drumsticks ( deboned)

1 onion ( cut into slices)

1/2 green capsicum

1/2 red capsicum

2 tbsp oil

2-3 tbsp black pepper sauce

For seasoning :

1 tbsp Worcestershire sauce

1 tbsp oyster sauce

1 tsp sugar

1/4 tsp salt

1/2 inch ginger ( for juice)

Preparation

1. Season the chicken for 1 hour.

2. Preheat oven for 10 minutes.

3. Put the drumsticks on a lightly greased baking tray.

4. Grill at 190C for 15 minutes and then turn over to grill the other side for another 15 minutes.

5. Transfer the chicken onto a serving plate when cooked.

6. Heat up 2 tbsp oil in saucepan and stir fry the onion.

7. Put in the green, red capsicum, light soya sauce and black pepper sauce and 2 tbsp water. Stir fry to mix well.

8. Pour the black pepper sauce over the grilled chicken.

9. Serve immediately.

Chicken curry puff

2011-06-11T21:15:00.000-07:00

Ingredients

Pastry:

250g all purpose flour

80g vegetable shortening/fat

1/2 tsp salt

about 1/4 cup water

Fillings:

2 potatoes (cut into small cubes)

100g chicken meat ( cut into small pieces and season with light soya sauce and cornflour)

1 big bombay onion ( cut into small pieces)

2 shallots ( cut into thin slices)

1 tbsp light soya sauce

1 tbsp oyster sauce

4-5 tbsp curry powder

pinch of salt

some oil

Preparation

1. Put the flour with 1/2 tsp salt into a mixing bowl. Cut the shortening into flour.

2. Using rubbing-in method i.e use fingertips to rub the flour and fat together until the mixture resembles breadcrumbs. Make sure there is no large lump of fat remaining.

3. Gradually add in water and knead until you get a smooth dough. The dough must not be too hard. Add a bit more water if it's too hard. If it's too greasy, add a bit more flour.

4. Put the dough into a plastic bag and rest it in the fridge for 20-30 minutes.

5. Heat up 2 tbsp oil in the saucepan. Stir-fry shallots until fragrant.

6. Put in the chicken meat and stir fry. Add the potato cubes, big onion, light soya sauce, oyster sauce, salt and curry powder and stir fry to mix well.

7. Add in about 60ml water and cover to cook over medium flame until the potato is tender. If necessary, add in more water and cook longer.

8. Roll out the dough into 1.5 mm thickness. Cut into square pieces big enough to cover the curry puff mould.

9. With fillings put in, it's easy to shape the curry puff with the curry puff mould.

10. Heat oil in a pot. Deep fry the curry puff until golden brown on both sides.

11. Cool and serve.

Chinese herbal jelly - Gui Ling Gao (龟苓膏）

2011-06-11T09:02:00.000-07:00

Ingredients

1 packet of gui ling gao powder ( for 2 small bowls)

1 packet of chrysanthemum granules (optional)

250 ml boiling water

( Normally I prepare 3 packets at one time.)

Preparation

1. While boiling the water, mix a packet each of gui ling gao powder and chrysanthemum granules in a container.

2. Add 3-4 tbsp water (room temperature) to the mixture and blend well into a smooth paste. This is important so that the texture of jelly would not be lumpy.

3. Pour 250ml of boiling water slowly onto the jelly mixture. Stir without stopping (to prevent lumps) using a pair of chop-sticks while pouring in the water. You may use a whisk also in this case.

4. Transfer immediately into moulds as the jelly thickens very quickly i.e almost at the same time that you're stirring.

5. Cool and refrigerate it before serving.

6. Serve with 1-2 tbsp honey.

Lemon-honey drink with frozen lemon juice ice-cubes

2011-06-10T23:06:00.000-07:00

Lemon-honey drink is good for liver detox. It's also good for cold and sore throat. Imagine how convenient it would be if you can get ready some lemon juice ice cubes in your freezer so that you can have this drink any time you wish!

Ingredients

5-6 fresh lemons

Honey

Preparation

1. Use a juicer to squeeze the lemons and put the juice into an ice cube tray.

2. Freeze them and store them in a covered plastic container.

3. To make a cup of lemon-honey drink :

Just put 2 tbsp of honey, 2 lemon juice ice-cubes ( about 2 tbsp lemon juice ) and water into a glass. Stir until combined.

4. Adjust sweetness according to individual taste ( but not advisable to add too much sugar for health purpose).

* You can also use these lemon ice-cubes for ice lemon tea....or any other drinks you can think of ......

Chocolate raisin muffin without butter

2011-06-10T21:10:00.001-07:00

Ingredients
150g cooking chocolate
1/2 cup olive oil

3/4 cup milk
1 1/4 cup fine sugar
2 1/2 cups self-rising flour

100g raisin
1 tsp baking powder
1 tsp vanilla essence
2 eggs

Preparation
1. Preheat oven at 200C for 5 minutes.
2. Melt chocolate over medium fire.
3. Remove from heat and stir in sugar. Leave to cool.
4. Sieve the flour and baking powder.
5. Beat the eggs. Add the eggs and olive oil to the mixture. Mix well with a wooden spoon.
6. Fold in the flour, followed by the raisin to form a smooth batter. Do not over mix.
7. Add vanilla essence and mix lightly.
8. Scoop the batter to fill the muffin tins ( make sure it's 2/3 full only).
9. Bake at 200C for 20 minutes.

Raisin "pound" cake

2011-06-10T21:09:00.001-07:00

Ingredients
250g butter (Golden Churn)
250g fine sugar
250g self-rising flour
100g raisin

1 tsp vanilla essence
4 eggs

Preparation
1. Preheat oven at 180C for 5 minutes.
2. Using electric mixer, beat butter and sugar untill light and fluffy.
3. Beat the eggs and sieve the flour.
4. Add the eggs to mixture. Mix well.
5. Fold in the flour to form a smooth batter.
6. Add raisin and vanilla essence and mix lightly.
7. Grease a baking tin/tray and bake at 180C for 20-25 minutes.

Taiwan-style braised pork rice (卤肉饭）

2011-06-09T04:48:00.000-07:00

Ingredients

300g pork belly or shoulder with a bit of fat ( minced or chopped finely)

2 shallots ( cut into thin slices)

5 cloves garlic ( chopped finely)

2 cloves star anise

1-inch piece of old ginger (crushed)

1 tbsp oyster sauce

2 tbsp light soya sauce

2 tbsp dark soya sauce

2 tbsp shaoxing wine

5 g rock sugar

3 tbsp oil

pinch of salt

dash of pepper

about 1 1/4 cup water

Preparation

1. Heat up 3 tbsp oil in saucepan. Put in garlic and shallot and stir fry till fragrant.

2. Put in the minced pork and stir fry for a while. Add salt, light soya sauce, dark soya sauce and oyster sauce and continue to stir fry to mix well.

3. Add in ginger, star anise and water. Bring to boil over high flame.

4. Cover to simmer for 45 minutes. Put in rock sugar, shaoxing wine and pepper. Simmer for another 10 minutes.

5. Discard the ginger and star anise.

6. Dish out and serve with plain rice.

Braised sea cucumbers with pork knuckle

2011-06-07T22:13:00.000-07:00

Ingredients
1 pork knuckle ( 1.2 kg)

200-250g sea cucumbers

20 dried mushroom ( soaked )

2 bulbs of garlic
6 pcs shallot ( cut into thin slices)
2-inch piece old ginger ( flatten with back of knife)
5 stalks of spring onion

50g rock sugar
2 tbsp light soya sauce

2 tbsp oyster sauce

2 tbsp shao xing wine

1 tbsp black vinegar
4 tbsp dark soya sauce
1 tsp salt
6 tbsp cooking oil

To clean sea cucumbers takes a few days. Therefore you have to plan at least 5-6 days ahead:

1. Wash the sea cucumbers and put them into a big pot.

2. Pour into the pot enough water to immerse the sea cucumbers and bring to boil. Do not stir and leave to cool naturally. Keep in the fridge and let them soak overnight. Make sure the water is free from oil.

3. Take the pot of sea cucumbers out from the fridge the next morning. Pour away the water and fill the pot with fresh water. Bring to boil and leave to cool..... and back to fridge..... i.e repeat step 2.

4. On the 3rd day, just feel and see if the sea cucumbers are soft enough for you to slice/cut them open using knife or scissors. If not repeat step 2 for one more day.

5. When sea cucumbers have become soften, cut them lengthwise and clean off entrails (using a teaspoon to "scrape" ).

6. Wash the sea cucumbers thoroughly after cleaning.

7. Boil them again with 1-inch ginger (crushed). Drain away the water.

8. The sea cucumbers are now ready for you to cook or you may cool them and keep in freezer for future use.

Preparation

1. Heat up 2 tbsp oil in saucepan, put in the sea cucumbers and ginger and stir fry until almost dry. Add in the rice wine and stir fry for further 1-2 minutes. Dish up and set aside.

2. Heat up 4 tbsp oil in saucepan and stir-fry shallot until golden brown.

3. Put in the pork knuckle, mushroom, salt, light soya sauce, dark soya sauce and stir fry for 5 minutes. Add in 1 1/2 cup water and bring to boil.

4. Now put in the sea cucumbers with ginger, garlic, spring onion and rock sugar. Add in more hot water if necessary to make sure the pork knuckle and sea cucumbers are immersed. Bring to boil and cook over medium flame for 30 minutes and then lower the flame to simmer for 1 1/2 -2 hours.

5. Alternatively, you may transfer it to cook in a slow cooker; cover and simmer for about 3 - 3 1/2 hours.

6. Remember to check from time to time for both cases. Stir lightly with a spatula to prevent sea cucumbers sticking to the bottom of pot. Sea cucumbers and pork knuckle would be soft and tender when cooked.

bak gua ( pork jerky)

2011-06-07T22:06:00.000-07:00

600g minced meat (with a bit of fat)

1 tbsp light soya sauce

1 tbsp dark soya sauce

2 tbsp oyster sauce

1 tbsp shaoxing wine

1/4 cup castor sugar ( add more if you prefer it to be sweeter)

1/2 tsp salt

dash of pepper

some honey (optional)

2 pcs baking paper ( about 8"x14")

Preparation

1. Mix all the ingredients together until well blended and leave in fridge to season overnight.

2. Preheat oven at 120 degrees for 10 minutes.

3. Line a piece of baking paper on a rectangular tray and spread some meat on the paper. Roll to thickness of about 2mm.

4. Bake at 120 degrees C for 15 minutes. Remove from oven to cool it on the table for about 5 minutes. "Dry" the surface using kitchen tissue if necessary.

5. Line the other piece of baking paper on the baking tray. Flip the meat over to the paper to bake for another 10 minutes at 120 degrees.

6. When the surface is dry, brush with some honey (optional) and grill for 10-15 minutes at 180 degrees (for both sides)until golden brown.
7. Cut into rectangular pieces when it's cool.

Braised Duck

2011-06-07T16:52:00.000-07:00

Ingredients

1/2 duck

1/2 bulb garlic

1-inch piece of old ginger ( crushed)

2 star anise

2 cinnamon stick

1/2 tsp five spice powder

1 tsp salt

2 tbsp rock sugar (10g)

2 tbsp shaoxing wine

2 tbsp corn flour

4 tbsp light soya sauce

5 tbsp dark soya sauce( add more if necessary)

5 stalk spring onion

Preparation

1. Heat up a saucepan. Over low flame, put the duck in with skin down (to get rid of excess fat under the skin).

2. Dish up the duck.

( Optional : if you don't mind the fat)

3. Boil 1 1/2 litre water in a pot. Put in all the ingredients except the duck and shaoxing wine.

4. Put the duck in when the water is boiling. Make sure the water just covers the duck.

5. Cover and simmer for 30 minutes and turn it over to simmer for another 30 minutes.

6. Add in the shaoxing wine and simmer for another 20 minutes or until the duck is tender.

7. Dish up the duck. Strain the gravy to get rid of the residues of the spices. Return the gravy back to stove and bring to boil.

8. Dissolve 2 tbsp corn flour in about 4 tbsp of water and stir it into the gravy to thicken it.

9. Chop the duck and pour the gravy over it. Serve with rice.

Easy beef Rendang

2011-06-06T18:24:00.000-07:00

Ingredients

1 kg beef ( cut into chunks or thick slices)

1 packet rendang curry paste

1 packet (200/250ml)coconut milk

3 shallots ( cut into thin slices)

4 tbsp oil
salt, sugar, soya sauce

Preparation

1. Heat oil in saucepan. Put in the shallots and stir-fry until fragrant. Add in the rendang curry paste and the beef. Stir fry to mix well.

2. Add in the coconut milk. Add in enough water to just cover the meat.

3. Bring to boil over medium flame and then cook with low flame for about 1 1/2 to 2 hours until the gravy thickens and the beef is tender.

4. Remember to stir with a spatula from time to time to prevent sticking and burning at the bottom part.

5. Add in more water if the gravy dries up too quickly before the beef is tender.

6. Add salt, sugar and soya sauce to taste ( varies with different suppliers of this rendang paste).

Fish Floss/flake

2011-01-10T04:54:00.000-08:00

Ingredients

1 big mackerel/tuna fish ( about 2 kg, deboned, cut into 6 pcs)

1/4 tsp ginger powder

1 1/2 tsp salt (to taste)

2 tbsp sugar

2 tbsp light soya sauce

2 shallots ( cut into thin slices)

4 tbsp olive oil

2 tbsp lime juice

Preparations

1. Boil some water in a pot.

2. Put the fish into the pot when the water is boiling.

3. Cover to cook for 15 minutes.

4. Dish up the fish when it's cooked. Set aside to cool.

( Do not discard the cooking liquid; keep it for soup or

porridge.)

5. Drain dry, remove any brown bits of fish and make sure it is free from bone and skin.

6. Heat up a saucepan. Put in the olive oil and stir-fry the shallot until fragrant.

7. Dish up the shallot, leaving the oil in the saucepan.

8. Add in the fish, salt, sugar, ginger powder, lime juice and light soya sauce. Fry over medium heat to mix well.

9. While stir fry, mash the fish into fine pieces at the same time.

10. Keep on stir-frying over low flame to avoid sticking or burned at the bottom part.

11. Stir fry until it becomes light and turning golden brown which take about 2 hours. Remove to cool before storing in dry containers.

1. Stir fry for about 30-45 minutes until it's fairy dry.

2. Transfer to a baking try and bake in the oven at 140C.

3. Make sure that there is no lumps before baking. I find more effort is required to mash the mackerel finely.

4. Check every 20minutes and stir using a wooden spoon as the top layer turns golden.

14. Bake for about 1 1/2 hours or until the floss completely turns golden brown.

* I personally prefer to use tuna as less effort is required to mash the fish and you will be very satisfied with the result.

Meat Lasagna

2011-01-06T22:21:00.000-08:00

Ingredients

120g instant lasagna ( 8 sheets)

2 tbsp oil

1 onion (finely chopped)

1 carrot ( finely chopped)

2 cloves garlic ( finely chopped)

300g minced meat

1 cup pasta sauce

50g parmesan cheese

2 tbsp oyster sauce

cornflour, light soya sauce, salt and pepper

Ingredients for cheese sauce

2 tbsp butter

2 tbsp plain flour

1/2 cup milk

100g mozzarella cheese

Preparations

1. Preheat oven to 180 degrees C.

2. Soak the lasagna sheets in warm water.

3. Marinate the minced meat with 2 tbsp cornflour and 2 tbsp light soya sauce. Set aside.

4. Heat oil in saucepan. Put in onion, garlic and carrot and stir fry. Cover to cook for about 3 minutes.

5. Add in the minced meat and stir fry to mix well.

5. Add in pasta sauce, oyster sauce, salt and pepper to taste.

6. Cover to cook the meat sauce for about 10 minutes. Set aside.

7. To prepare cheese sauce, melt 2 tbsp butter in a pot or pan. Stir in 2 tbsp flour and cook for 2 minutes over low flame.

8. Remove from heat and stir in milk. Return to heat and stir until thick and smooth. Add in pinch of salt and dash of pepper.

9. Add in mozzarella cheese and stir over low heat until the cheese melts. Set aside.

10. Pour some meat sauce into a lightly greased container.

11. Put in 2 sheets of lasagna above the meat sauce.

12. Alternate layers of lasagna, meat and cheese sauces for 4 layers, ending with cheese sauce layer.

13. Sprinkle with some grated parmesan cheese and bake for 40-45 minutes.

14. Test if it's cooked by pricking with a fork; lasagna must be soft when cooked.

15. Let stand for 5-10 minutes before serving.

Raisin butter muffins without milk

2011-01-06T18:00:00.000-08:00

Ingredients

2 cups self-rising flour

1/2 cup sugar

80g butter

1 tsp baking powder

3 large eggs

1/2 cup raisin

Preparations

1. Preheat oven to 200C.

2. Melt butter over low heat. Set aside to cool.

3. Sieve flour and baking powder.

4. Beat eggs in a separate container.

5. Combine all the ingredients (except flour) when the melted butter is cool. Fold in flour to form a thick batter. Do not over mix. Add a little bit of water if the texture is too thick.

6. Fill the paper cups to 2/3 full.

7. Bake at 200 degrees for 15-20 minutes.

* I have also tried using 2 eggs + 1/3 cup water instead of 3 eggs. Try out yourself as you may prefer the taste with less eggs. Happy trying......

Basic Scones

2011-01-06T02:52:00.001-08:00

Ingredients

3 cups self-rising flour

1 tsp baking powder

1 cup cold milk

80g butter ( cut into small cubes)

Preparations

1. Preheat oven to 200C.

2. Sieve flour and baking powder.

3. Add in the butter cubes.

4. Rub butter into flour using fingertips until it resembles breadcrumbs.

5. Make a well in the middle and add in the milk.

6. Using a spatula and cutting-in method to fold in the flour mixture until it forms a soft dough.

7. Transfer the dough to a lightly floured surface and knead lightly until smooth( do not over knead).

8. Flatten ( pat, do not roll hard ) the dough to a thickness of about 2cm. Cut the dough into round pieces.

9. Brush the tops with milk and bake for 20 minutes.

10. Sprinkle the tops with a bit of fine sugar and serve hot with jam and cream.

Easy home pizza

2011-01-05T21:43:00.000-08:00

Ingredients for pizza dough

2 1/2 cup all purpose flour ( for 12" pizza )

7g instant yeast

2 tbsp olive oil

1 tsp fine sugar

1 tsp salt

1 cup warm water ( not to add in all at a time )

Ingredients for toppings

200g chicken/pork

150-200g shredded mozzarella cheese

1 green capsicum

1 big onion ( cut into small pieces)

2 shallots ( sliced)

1 can pineapple (cubes)

1/2 bottle pizza or spaghetti sauce

some oil, soya sauce, salt

Preparations

1. Preheat oven to 220 degree C.

2. Dissolve yeast and sugar in 3 tbsp warm water. Leave it aside until foam forms ( about 5 minutes ).

3. Put flour, oil and salt into a container. Add in the yeast mixture and some water. Knead to form a soft and smooth dough.

4. Cover the dough with a piece of damp cloth and set aside.

5. Cut the meat into small cubes. Season with 1 tbsp cornflour and 2 tbsp light soya sauce.

6. Cut the capsicum into thin slices.

7. Cut the pineapple cubes into smaller pieces.

8. Heat up 2 tbsp oil in a saucepan, put in the shallots and stir fry until fragrant. Add in the meat and stir fry till 3/4 cooked.

9. Dished out and set aside.

10. Roll the dough on a lightly floured surface into a thin, round shape.

11. Lightly grease a pizza pan and put the pizza crust onto it.

12. Spread the pizza sauce and all the other pizza toppings on the pizza crust.

13. Bake in preheat oven for 15-20 minutes or until it turns golden brown.

14. Serve hot.

Easy pancakes

2010-12-29T01:52:00.000-08:00

Ingredients

1 cup self-raising flour ( 4 pancakes)

1/2 cup milk +2 eggs

or ( 1 cup milk +1 egg)

1 tsp baking powder

2 tbsp castor sugar

2 tbsp olive oil (or butter)

pinch of salt

Preparation

1. Put all the ingredients into a container and mix well.

2. Lightly grease a non-stick frying pan with butter or olive oil.

3. Cook a small ladleful of batter in the centre of pan. Leave it to cook without swirling the pan.

4. Cook until bubbles burst on the surface and the edges begin to dry up.

5. Turn to cook the other side of the pancake until golden brown.

6. Serve with syrup, jam, ice cream ...... or anything you like.

Grandma's Kaya( coconut egg jam)

2010-07-26T22:50:00.001-07:00

Ingredients

This recipe is easy to remember as we use equal amount of eggs, concentrated coconut milk and brown sugar. Just measure by bowl or cup will do.

In addition, we require 1/4 cup of sugar(for caramel) and some pandan leaves.

Preparation

1. Beat the eggs slightly in a bowl and strain it through a piece of cloth. Make sure it is properly strained(not lumpy).

2. Put the brown sugar and the egg mixture in a pot and beat to mix well.

3. Add in the coconut milk and stir the mixture for a while to make sure that it is well blended before putting in the pandan leaves.

4. Put the pot on the stove and continue to stir the mixture slowly over very low flame. It is necessary to keep on stirring so as to ensure nothing sticks at the bottom of the pot.

5. Melt 1/4 cup of sugar in another pot.

6. Stir lightly until the sugar melts and is turning brown.

7. Add the caramel into the coconut mixture and continue stirring for about 1 to 1.5 hours until the mixture thickens.

8. Remember to keep the flame low so that the texture of kaya would be fine and smooth.

9. Discard the pandan leaves when kaya is cooked.

Bitter gourd braised chicken

2010-06-02T12:00:00.000-07:00

Ingredients

1 bitter gourd about 300g

1 pc chicken thigh ( cut into big pieces )

2 shallots ( cut into thin slices)

5 slices of ginger

1 tbsp oyster sauce

2 tbsp light soya sauce

1 tsp black bean sauce

1/2 tsp dark soya sauce

1/2 tsp sugar

some salt

some oil

Preparation

1. Cut the bitter gourd into rectangular shapes. Rub it with some salt and leave it for 5 minutes ( to remove bitterness). Wash away the salt.
2. Marinate the chicken with 2 tbsp light soya sauce and pinch of salt for 30 minutes.

3. Heat up some oil in the saucepan and shallow fry the bitter guord for about 5 minutes until it is half-cooked. Dish up and set aside.

4. Pour out the oil and leave about 2 tbsp oil in saucepan.

5. Stir fry the shallot until fragrant. Add in the ginger and chicken.

6. Stir fry chicken for a while over high heat.

7. Return the bitter gourd to the saucepan. Put in oyster sauce, black bean paste, sugar, dark soya sauce and stir fry to mix well.

8. Add in 60ml water and simmer for about 20 minutes or until the chicken is cooked.

9. Dish up to serve.

Bitter gourd and lean meat soup

2010-06-02T11:00:00.000-07:00

Ingredients

150g bitter gourd ( cut into thin slices)

50 g carrot ( cut into slices)

100g pork fillet ( cut into thin slices)

1 tbsp corn flour

1 tbsp light soya sauce

some salt

Preparation

1. Add some salt to bitter gourd. Rub it evenly and leave it for about 5 minutes to remove bitterness. Wash away the salt.

2. Marinate the meat with 1 tbsp corn flour and 1 tsp light soya sauce.

2. Boil about 1 litre water in pot.

3. Add bitter gourd and carrot into the pot and cover to boil over lower flame for 30 minutes.

4. Put in the meat and bring to boil. Do not stir after adding the meat.

5. Add salt to taste when the meat is cooked.

6. Serve the soup hot.

*This soup taste a bit bitter, but it seems that it is good for "cooling" when one feels "heaty".

Black pepper chicken

2010-06-02T02:50:00.000-07:00

Ingredients

300g boneless chicken ( cut into slices )

1 green pepper ( cut into thin slices)

1/2 red chilli ( cut into thin slices)

1 big onion ( cut into thin slices)

1 shallot ( cut into thin slices)

1 tbsp oyster sauce

2-3 tbsp black pepper sauce

1 tbsp light soya sauce

1 tbsp corn flour

pinch of salt

some oil

Preparation

1. Add corn flour and light soya sauce to the chicken. Marinate for 30 minutes.

2. Heat up 2 tbsp oil in saucepan and stir fry the shallot until fragrant. Put in the chicken and stir fry over high flame for a while.

3. Add in onion, green pepper, red chilli, oyster sauce, black pepper sauce and pinch of salt.

4. Stir fry for about 1/2 minute or until the ingredients are cooked.

5. Dish out to serve.

Steamed fish in banana leaves

2010-06-01T01:03:00.000-07:00

Ingredients

250g grouper fish ( boneless, cut into chunks of 1.5" x 2")

1 banana leaf ( cut into 4.5" square pieces )

1 red chilli ( cut into thin strips)

3 slices ginger ( cut into thin strips)

2 slices cabbage ( cut into the size of fish chunks)

2 tbsp curry paste

1 tbsp fish sauce

1 tbsp oyter sauce

1 tbsp light soya sauce

1 tbsp santan ( coconut cream)

Preparation

1. Add to the fish chunks curry paste, fish sauce, oyster sauce, light soya sauce and santan. Marinate for 30 minutes.

2. Place a piece of cabbage on the banana leaf. Put a piece of fish chunk, with a few strips of chilli and ginger on top of it.

3. Wrap up and seal the two ends with toothpick or simply use a stapler if you are lazy.

3. Steam for 10 minutes.

4. Serve with white rice.

Five colours vegetable soup (牛蒡五行疏菜汤）

2010-05-30T04:37:00.000-07:00

Ingredients

400g white radish

200g white radish leaves

200g carrot

200g burdock(牛蒡）

3 mushrooms

Preparation

1. Clean and cut all the ingredients into big pieces.

2. Boil 2.5 litre water in pot and add in all the ingredients.

3. Cover and simmer over low flame for 2 hours.

Note : It is called " five colours soup" because of the colours of the vegetables i.e white radish ( white), carrot ( red), radish leaves( green), burdock( yellow), mushroom( black). This soup is claimed to be for boosting our immunity system.

Fried eggs with prawn in oyster sauce

2010-05-29T06:09:00.000-07:00

Ingredients

150g prawn ( shelled and deveined)

2 eggs

1 shallot ( sliced)

1 tbsp oyster sauce

1 tsp light soya sauce

1 stalk spring onion ( cut into small pieces)

pinch of salt

dash of pepper

some oil

Preparation

1. Beat the eggs in a bowl. Add in the prawn, light soya sauce, salt and pepper. Stir lightly to mix well.

2. Heat up 3 tbsp oil in the saucepan and stir fry the shallot until fragrant.

3. Swirl the saucepan so that it is evenly covered with oil. Pour the egg mixture into the saucepan.

4. When one side is done (slightly brown), turn it over to cook the other side.

5. Add 50ml water mixed with 1 tbsp oyster sauce into the saucepan, when both sides of the omelette are cooked (not too brown).

6. Cover to simmer for 1/2 minute over low flame.

7. Put in the spring onion and stir fry lightly.

8. Dish out to serve.