siew mai

This is my 2nd try of siew mai.
Totally love it!
I had some much free time that i actually sat down and had my afternoon tea.
Didnt i mention i am going on a diet?
:P

Herbal chicken

bought a packet of the Seah's herbal chicken mix.
I am surprised it really works and taste jus like Herbal chix!
Oh well. Herbal chix.

bento #4

How sad!
I am only at bento #4.
In the box:
-Hainanese chix rice
-Japanese light salad
-orange

I love this bento. Light and simple! :)

Teochew braised soy duck

Baby is a teochew. He is proud to be one and enjoy eating anything origins from the dialect. The only funny thing is he doesnt speak. (MAHAHAHAHAHA!!!) He speaks more hokkien instead. All thanks to ME! Under my supervision and guidance, his style of speaking hokkien is so like my MOM!! ehehehhehe...

Alight!! Enough of the nonsense. Here come the ingredient list!

Ingredient:
-duck (We bought 1 whole duck but i only cooked half as there is only 2 of us.)
- 1 cinnamon stick
- 1 small piece of ginger
- 2 garlic (not whole cloves. just 2! :))
skin left on, lightly bruised
- 3 cups water
- 2 tbsp sugar

Marinate:
-2 tsp five spice powder
- 1/2 tsp salt
- 60mL dark soya sauce
- 2 tbsp light soya sauce

Method:
- Wash duck and remove any loose fatty fat. (Impt to remove fat. if not the whole sauce will be very oily.)
- Mix well the marinate and rub into the duck. (Not necessary will use all the marinate sauce. Save for later use.)
- Leave for 2 hours with occasional turning and rubbing.
- Heat up wok, put sugar and 2 tbsp of water and cook until it begins to caramelise.
- Add in remaining water, garlic, cinnamon stick, and marinate sauce.
- Put duck in the wok, together with ginger which supposed to be tuck inside the duck.
(I used half a duck, so i just throw the ginger in.)
- Cover and simmer until duck is tender. (approx. 1.5 - 2 hours.)
- Turn the duck from time to time.
- U may add additional water as the sauce tends to thicken after some time.


Serve with steam rice or porridge - the Teochew style!

daikon cake / carrot cake

carrot is selling cheap and the MAN is bugging for it. So, here it is. This is the 3rd or 4th time i'm making this. Previously didnt came our nice. But this time round is great seriously. Flour is less and every bite is the carrot. hahahaha. okok.. i'm greedy.

Ingredient A:
-112g rice flour
-120g cold water

Ingredient B:
-390g grated raddish

Ingredient C:
- 1 tbsp sugar
- 1 tbsp salt
(Ingredient C must depend on individual's liking.)

Ingredient D:
-30g chinese sausage
- lotsa lotsa mushroom!!! (cos i love mushroom)

Side ingredient:
- minced garlic
- vegetable oil

Method:
- Mix ingredient A and leave it aside.
- Heat oil in a frying pan and fry garlic till fragrant.
- Add ingredient D and fry.
- When done, mix to ingredient A.
- Add in Ingredient B and C. Mix WELL.
- Grease a pan with vegetable oil.
- Pour mixture into pan and steam for 1 hour.

I tot it isnt going to work out in the first place as the uncooked mixture looked so dry. But it did work well! :)))

White fungus with dried longan

Personally, i love this dessert. Not only it has a cooling property on the body, it helps in maintaining radiant skin. Keeping pretty and eating happily. Who doesnt want?

Ingredient:
- White fungus
- Dried longan
- Seedless red dates
- Rock sugar
- Water

Method:
- Soak the white fungus till soft and cut away any yellow or discoloured stuff.
- Place everything in a bowl and steam for 30minutes.
- Eat it hot or cold.
(Cold is definitely nicer)

Green Bean soup

Green bean is a good source of protein. moreover, it has a cooling effect.
Been eating too much junk food lately and we need to 吃凉.

Ingredient:
- Green Bean
- Rock sugar
- Water
- Pandan leave (i din use pandan leave cos it cost way too high in brisbane. And it is frozen which i don think it will work best too.)

Method:
- Put everything together and boil!

Easy to do and without pandan leaves, it taste good too.

Mee Hoon Kueh / Mien Fen Guo

Been eating too much fried food lately which accounts for my sore throat. I prepared this last nite for this morning breakfast. It is easy to make and no machine nor mixer is needed. Work with just your hands!

Making of the Mien Fen Guo

Ingredient:
- 75mL water
- 1/2 tsp salt
- 1 egg
- 320g plain flour (sieved)

Method:
- Add water and salt to eggs and beat gently.
- Pour egg mixture into plain flour gradually. Mix and knead till a smooth dough is formed.
- Cover dough with a wet cloth and leave at room temperature for 30 minutes.
- Knead again and leave aside for another 2 hours and is ready to use.
- Store in fridge. (To maintain freshness, use within 2 days.)
- Tear dough into small pieces and stretch them until thin.
- To cook, put pieces into boiling soup one at a time.

I prepared soup stock using ikan bilis. When preparing the mee hoon kueh, boil the small pieces of dough in the stock and serve with minced meat and vege. Oh! Don forget the egg and some fried onion, shallot. Fried ikan bilis will be a bonus.

Dry mee hoon kueh can be done too. Simply boil the dough and mix in some chilli paste, dark soya sauce and shallot oil. Getting the right chilli paste is important here.

Zui Kuih

Zui Kuih - one of the few simple and famous dish Singapore hawker centre offers.
Still remember I used to have this for breakfast when I was young and was selling like 60cents for 5 pieces of zui kuih. Where to find 60cents food nowadays?

I learnt this dish from FenYing's blog.

Ingredient A:
- 150g rice flour
- 10g corn flour
- 1/4 tsp salt
- 200g water

Ingredient B:
- 400g boiled hot water

Ingredient C:
- 1.5 tbsp fried shallot oil

Filling:
- 1 shallot (minced)
- 1 clove garlic (minced)
- 150g chopped preserved raddish (washed and drained dry. Need to be wash if not will be too salty)
- 2 cup water (as a gauge only. Need to add more as you go.)
- 1.5 tbsp sugar
- 1/4 tsp dark soya sauce

Makes approximately 23 zui kuih.

Method:
1. Mixed Ingredient A in a mixing bowl.
2. Add Ingredient B and mixed quickly.
3. Add Ingredient C and mixed will.
4. Steam zui kuih mould till hot (abt 5 min).
5. Pour flour mixture into mould and steam over high heat for approximately 15min.
(As you pour, mix the mixture with a spoon to prevent the flour and water from separating.)
6. When zui kuih is cooked, allow to cool to set.

Filling:
1. Heat oil and fry shallot and garlic till fragrant.
2. Add chopped raddish and fry.
3. Add water, sugar, and dark soya sauce and fry.
4. Simmer over low heat till water is absorbed.

A very easy method. Reheat before serving.
Taste better with chilli! :)

Sweet and Sour Pork

My first post of a brand new blog!
This site would serve as a compilation of my recipes and sharing it with many others. Most imptly, i am able to learn from many other food lovers and people having the same interest!

Sweet and sour pork. Also known as 咕嚕肉 is a common dish we get to eat in zi char stall in hawker centre. My papa's 咕嚕肉 is awesome! >__<

Whenever we are far away from home, we miss home food. Whenever we are home, we miss outside food. How ironically humans are isn't it?

We definitely aren't influenced by the recent Swine Flu and have sudden craving for sweet and sour pork. Making ur own sauce aren't that hard either. :)

Ingredients:

-pork tenderloin (Cut into bite sizes and those with abit of fats taste better.)

-1 tomato

-1/4 capsicum (green or red is up to u. I used green cos tomato is red already. A mixture of colour is always appealing.)

-some cucumber (Cut into cubes)

-1/4 onions

-Some garlic

Marinate:
-light soy sauce
-pepper
-cornflour

Frying Batter:
-1 egg
-Plain flour
-Oil

Sauce:
-2 tablespoons tomato ketchup
-1/4 cup sugar
-2 tablespoons light soy sauce
-1/4 teaspoon salt
-1/2 cup water
-1/4 cup white vinegar
-some corn starch dissolve in water for thickening

Methods:
- Cut the pork into pieces and marinate for at least 30 minutes. (I left it there for almost 2hours i think and went to do my stuff.)

- Heat up a great amount of oil for deepfrying. At the same time, mix in the egg into the marinated pork and coat on plain flour.

- Deep-fry till golden brown and drain the pork on paper towels.

- Heat up the frying pan and stir in some garlic, follow by the onions, capsicums, tomato and cucumber. Mix the sauce well and add to the frying pan.

-When the sauce is almost done, add the pork in and stir well.

-Ready to serve with steam rice. :)

Vegetables is a must. Sambal lady's finger. Simple and yum yum.


I prepared this braised eggs and mushroom since last nite. Delicious too!

A simple and yummylicious dinner. :)